15 minutes, Go. In case you were under a rock somewhere, or using Google+ instead of Facebook, you might not have heard that Twa Dogs brewing is now operational. You might also know them as Victoria Caledonian Brewing and Distilling. I am more concerned about the beer, but rumour has it that the first running of the whiskey is quite tasty. Located in an unassuming warehouse off the Pat Bay, the interior is far more appealing than the exterior. Back to the beer, at this moment they have two beers on tap, a saison and a pale ale. The pale is - well pale - but solid and much better than average. I am currently drink the pale now in a rapidly emptying glass, must have a hole in it. The beer score is 6. Why 6? Because I only have 15 minutes, but trust me it is worthy of a glass fill. Saisons are always benchmarked against the exceptional Saison DuPont. Which is both good and bad. Bad is that few beers ever make the grade, but good in that we always drink a Dupont to refresh our palates. I never understand how this excellent beer is under $8. Dean did give me a quote about the beers, but I forgot to write it down. Something about beers are evolving with improvements and recipe refinements being made and if you drink more we will brew more. I should bring a pen and paper to interviews. In this beer reviewers uneducated assessment, this is a very, very solid first run.
DISCLAIMER: The head brewer, Dean McLeod, is a friend of mine according to my criteria. However, this never taints my reviews.
Mistress = 7/10
The first sniff speaks of peppery yeasts and warm cereal. A hazy sip adds the chewy mouthfeel which oddly lacks effervescence. This highly quaffable mix of spicy hops, lemon pith with muesli glides over the tongue with ease. It's off dry linger fades away cleanly. Is it a Dupont, no. Will you be delighted to see this beer on a draught list, yes. I know I will be.
Alcohol Content 6% 0
Glassware: Anything clean and Scottish
Food Pairings: Pan seared sable fish with lemon and tarragon glaze. For the veggies out there, try a fettuccine alfredo with diced shallots and lemon dressing
Cellar: Fresh is best