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Morris & Whistler Brewing Co.

Morris and Whistler Brewing Co. A Member of the Sherwood Street Brewing Collective. Sunday, April 24, 2011. The kit consisted of the yeast, two types of hops (one for the boil, one for finishing), the malt extract, some spices and some crushed grains for steeping. These are the grains being steeped, the first step in the process. This smelled really, really good! I can hear you asking "where does the pumpkin flavour come from? This is during the boil, after adding the hops. Clearly I need a larger pot!

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Morris & Whistler Brewing Co. | sherwoodstreetbrewingcollective.blogspot.com Reviews

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Morris and Whistler Brewing Co. A Member of the Sherwood Street Brewing Collective. Sunday, April 24, 2011. The kit consisted of the yeast, two types of hops (one for the boil, one for finishing), the malt extract, some spices and some crushed grains for steeping. These are the grains being steeped, the first step in the process. This smelled really, really good! I can hear you asking where does the pumpkin flavour come from? This is during the boil, after adding the hops. Clearly I need a larger pot!

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1 4 pumpkin ale

2 the verdict

3 posted by

4 dewi jones

5 no comments

6 email this

7 blogthis

8 share to twitter

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4 pumpkin ale,the verdict,posted by,dewi jones,no comments,email this,blogthis,share to twitter,share to facebook,share to pinterest,3 oatmeal stout,ruby black colour,smooth,low carbonation,little aftertaste,quite good,cheers,2 pt ii,nice straw colour

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Morris & Whistler Brewing Co. | sherwoodstreetbrewingcollective.blogspot.com Reviews

https://sherwoodstreetbrewingcollective.blogspot.com

Morris and Whistler Brewing Co. A Member of the Sherwood Street Brewing Collective. Sunday, April 24, 2011. The kit consisted of the yeast, two types of hops (one for the boil, one for finishing), the malt extract, some spices and some crushed grains for steeping. These are the grains being steeped, the first step in the process. This smelled really, really good! I can hear you asking "where does the pumpkin flavour come from? This is during the boil, after adding the hops. Clearly I need a larger pot!

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sherwoodstreetbrewingcollective.blogspot.com

1

Morris & Whistler Brewing Co.: March 2011

http://www.sherwoodstreetbrewingcollective.blogspot.com/2011_03_01_archive.html

Morris and Whistler Brewing Co. A Member of the Sherwood Street Brewing Collective. Thursday, March 10, 2011. My all time favorite beer is the Oatmeal Stout on tap at Swans Hotel in Victoria, BC. For homebrew batch #3 I decided to give the Festabrew Oatmeal Stout a go. Not typically a beer consumed in great volume, this batch has the distinct disadvantage of being ready in time for St. Patrick's Day. So I doubt it will last long. My trusty and ever-vigilant brewing partner Whistler on spill control duty.

2

Morris & Whistler Brewing Co.: #2: M&W Belgian White

http://www.sherwoodstreetbrewingcollective.blogspot.com/2011/02/2-blue-moon-clone.html

Morris and Whistler Brewing Co. A Member of the Sherwood Street Brewing Collective. Tuesday, February 8, 2011. 2: M&W Belgian White. It was on a ski trip to Northern California that I was first introduced to Blue Moon Brewing Company's Belgian White. It seems that many breweries are making a white ale now, but this was years ago and it was the first time I'd tried one. It was fantastic! Subscribe to: Post Comments (Atom). 2: M&W Belgian White. View my complete profile.

3

Morris & Whistler Brewing Co.: #1: Festabrew West Coast IPA

http://www.sherwoodstreetbrewingcollective.blogspot.com/2011/01/1-festabrew-west-coast-ipa.html

Morris and Whistler Brewing Co. A Member of the Sherwood Street Brewing Collective. Saturday, January 29, 2011. 1: Festabrew West Coast IPA. 1 When I racked the beer from the primary fermentor into the carboy, I didn't do it very gently and a huge head of foam developed, which eventually grew through the airlock and spilled out onto the floor (Whistler handled the cleanup). Whistler and I, however, are not easily deterred. We forged onwards nonetheless, bottling our first batch (with some help from K...

4

Morris & Whistler Brewing Co.: #3 Oatmeal Stout

http://www.sherwoodstreetbrewingcollective.blogspot.com/2011/03/3-oatmeal-stout.html

Morris and Whistler Brewing Co. A Member of the Sherwood Street Brewing Collective. Thursday, March 10, 2011. My all time favorite beer is the Oatmeal Stout on tap at Swans Hotel in Victoria, BC. For homebrew batch #3 I decided to give the Festabrew Oatmeal Stout a go. Not typically a beer consumed in great volume, this batch has the distinct disadvantage of being ready in time for St. Patrick's Day. So I doubt it will last long. My trusty and ever-vigilant brewing partner Whistler on spill control duty.

5

Morris & Whistler Brewing Co.: January 2011

http://www.sherwoodstreetbrewingcollective.blogspot.com/2011_01_01_archive.html

Morris and Whistler Brewing Co. A Member of the Sherwood Street Brewing Collective. Saturday, January 29, 2011. 1: Festabrew West Coast IPA. 1 When I racked the beer from the primary fermentor into the carboy, I didn't do it very gently and a huge head of foam developed, which eventually grew through the airlock and spilled out onto the floor (Whistler handled the cleanup). Whistler and I, however, are not easily deterred. We forged onwards nonetheless, bottling our first batch (with some help from K...

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West End Epicure: Homemade Butter

http://westendepicure.blogspot.com/2011/02/butter.html

Two West Coast Expats Explore the Food and Fare of Nova Scotia. Thursday, March 10, 2011. Do you fall on the butter or the margarine side of the debate? If you are a margarine consumer you may want to do some research and reconsider your choice. Trans fats, polyunsaturated fats, hydrogenated oils, not exactly something that you could make yourself at home. If you have, than you've already started the butter making process. That simple! Continue this process, kneading and changing the water with fresh wat...

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West End Epicure: February 2012

http://westendepicure.blogspot.com/2012_02_01_archive.html

Two West Coast Expats Explore the Food and Fare of Nova Scotia. Thursday, February 2, 2012. Where have you been, West End Epicure? And more importantly, where have you been, crepes? That's right. Those sneaky little french pancakes you pay $8 for at the farmer's market. I'm going to show you how to make them. Not only are these little things easy to make, there are few things as tasty, or as versatile. The wide, flat surface the "crepier" cooks the crepe on? 2 tbsp butter - melted. Except the first one, ...

westendepicure.blogspot.com

West End Epicure: March 2011

http://westendepicure.blogspot.com/2011_03_01_archive.html

Two West Coast Expats Explore the Food and Fare of Nova Scotia. Thursday, March 10, 2011. Do you fall on the butter or the margarine side of the debate? If you are a margarine consumer you may want to do some research and reconsider your choice. Trans fats, polyunsaturated fats, hydrogenated oils, not exactly something that you could make yourself at home. If you have, than you've already started the butter making process. That simple! Continue this process, kneading and changing the water with fresh wat...

westendepicure.blogspot.com

West End Epicure: September 2010

http://westendepicure.blogspot.com/2010_09_01_archive.html

Two West Coast Expats Explore the Food and Fare of Nova Scotia. Monday, September 20, 2010. Off the Hook - Pt. II. With the first season of Off the Hook officially over, I thought I would share what I found to be my favorite haddock preparation after weeks of trying different recipes. What follows is deceptively simple, fast and fiendishly good. Sherwood St. Haddock. Kosher salt and pepper (throw that table salt out already! You couldn't prepare a box of kraft dinner in this amount of time. My interpreta...

westendepicure.blogspot.com

West End Epicure: Crepes! It's About Time!

http://westendepicure.blogspot.com/2012/02/crepes-its-about-time.html

Two West Coast Expats Explore the Food and Fare of Nova Scotia. Thursday, February 2, 2012. Where have you been, West End Epicure? And more importantly, where have you been, crepes? That's right. Those sneaky little french pancakes you pay $8 for at the farmer's market. I'm going to show you how to make them. Not only are these little things easy to make, there are few things as tasty, or as versatile. The wide, flat surface the "crepier" cooks the crepe on? 2 tbsp butter - melted. Except the first one, ...

westendepicure.blogspot.com

West End Epicure: January 2011

http://westendepicure.blogspot.com/2011_01_01_archive.html

Two West Coast Expats Explore the Food and Fare of Nova Scotia. Sunday, January 30, 2011. The Best Beef in Nova Scotia. A lot of people have been asking me where I buy my beef from. So I'm going to tell you, along with the story of how I found it. Kelly and I visited Highview Farm in October 2009. The cattle live outdoors year round and feed on natural grass and hay. Many of the cows have names and they are treated on the farm like pets. Here Kelly is getting to know "Ruby" the cow. Highview Farms beef i...

westendepicure.blogspot.com

West End Epicure: July 2010

http://westendepicure.blogspot.com/2010_07_01_archive.html

Two West Coast Expats Explore the Food and Fare of Nova Scotia. Sunday, July 18, 2010. Another of those unforgettable dishes for me was a pork and duck fat rillettes which I've had the pleasure to enjoy a number of times at Salade de Fruits Cafe in Vancouver. If you haven't been, I do highly recommend should you be living in or visting Vancouver. Cash only! 2 lbs good quality pork belly. 1 lb good quality pork shoulder (do not buy from grocery store, you will be disappointed, speaking from experience).

westendepicure.blogspot.com

West End Epicure: July 2011

http://westendepicure.blogspot.com/2011_07_01_archive.html

Two West Coast Expats Explore the Food and Fare of Nova Scotia. Sunday, July 3, 2011. For Canada Day I decided to make some ribs. Where is the pork from? Did it travel across the country in a transport container from Alberta? Is this pork from one of those farms you hear about, where the animals are jacked up on antibiotics to prevent them from getting ill from the squalid, festering conditions they live in? Thankfully, the bloodlines of those old breeds have not been entirely lost. Known today as "h...

westendepicure.blogspot.com

West End Epicure: The Best Beef in Nova Scotia

http://westendepicure.blogspot.com/2011/01/best-beef-in-nova-scotia.html

Two West Coast Expats Explore the Food and Fare of Nova Scotia. Sunday, January 30, 2011. The Best Beef in Nova Scotia. A lot of people have been asking me where I buy my beef from. So I'm going to tell you, along with the story of how I found it. Kelly and I visited Highview Farm in October 2009. The cattle live outdoors year round and feed on natural grass and hay. Many of the cows have names and they are treated on the farm like pets. Here Kelly is getting to know "Ruby" the cow. Highview Farms beef i...

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Morris & Whistler Brewing Co.

Morris and Whistler Brewing Co. A Member of the Sherwood Street Brewing Collective. Sunday, April 24, 2011. The kit consisted of the yeast, two types of hops (one for the boil, one for finishing), the malt extract, some spices and some crushed grains for steeping. These are the grains being steeped, the first step in the process. This smelled really, really good! I can hear you asking "where does the pumpkin flavour come from? This is during the boil, after adding the hops. Clearly I need a larger pot!

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