Last night was our first night back from our brief hiatus. It's so good to get the doors open and see some of our regulars again, so we thought we'd give you all a brief update. We got an awful lot done upstairs on the brewery reno over the last week and a half–new sound-proof walls, painting, floors prepped for new industrial tiles, and a start on demo-ing the existing kitchen and bath–but there is still a ways to go with the renos before the brewing operation is a go. There is a fair bit of additional fire-proofing to be done, and as we've learned over the past few years, no matter how carefully you plan and prepare, there will always be unforeseen obstacles and roadblocks that pop-up along the way. So we're aiming to have our own stuff on tap for the New Year. I know it's a long wait, but we just ordered some of Propellor's great Pumpkin Ale which should come on line in a week or two and help everyone finally embrace the glorious autumn season.
In culinary news, our friend Wes dropped by last night with half of a massive pig which he raised for us in Beaver Meadow and butchered at Ferguson's in Pictou County. We're planning to use it in a home-made paté (or French Canadian style cretons?) for the Ploughman's Lunch, so look for that addition to the menu in the coming months. The pork belly was delivered directly to The Pork Shop where they will brine and smoke it and magically turn it into delicious bacon - so don't let those warnings of global bacon shortages cause too much panic. Wes and The Townhouse have you covered. And we're still planning to add Tuesdays to our opening hours, probably sometime mid-October - but, of course, we'll let you know!
|Pressing apples for cider at my folks' place a few years ago.
In the meantime, hope you are all enjoying the fall, our favourite time of year, and that we'll see you soon for a cozy pint or two or a nice crisp NS cider...
Rose & Terry