Beer o’clock is just three weeks away for Invermere’s first craft brewery, as Arrowhead Brewing is now entrenched the fermenting process for its initial batch of Bombshell Blonde Ale. “I can’t wait; it’s been a year of getting to this point, so it’s great that we’re finally actually doing it,” said coowner and head brewer Shawn Tegart, who estimates is will take at least 12 days to complete the beer. Kegs of the golden blonde ale are slated to hit the taps at local bars and pubs by mid-October. Retired brewmaster Larry Kerwin, whose resume includes a Ph.D. in microbiology, 25 years working for Molson, time spent at Okanagan Spring Brewery, and a role in launching Calgary’s Big Rock Brewery, is lending his expertise on the first few batches. Despite about 20 craft brews existing in B.C., as well as many based out of Calgary, the East Kootenay region has yet to create a local brew outside of Fernie. “Oddly enough, there’s nothing here,” said Mr. Kerwin. “I think it was a good opportunity for Shawn; he could see that,” he said. “We also get a lot of Albertans coming over here winter and summer, and Calgary’s been a real mecca for craft beer.” Arrowhead was established on January 1st this year, making it the first local brewery in the Columbia Valley. A beer brewed locally can make a real difference in quality when it comes to ales, added Mr. Kerwin. “Freshness is so important, especially for ales,” he said. “Because you ferment ales at a higher temperature you get a lot of fruity, ester-y flavours in it; that’s important if it’s fresh, whereas lagers are conditioned for two to three months and are a lot milder.” “If you’ve been drinking Coors Light all your life, you’re going to go ‘Holy Cow, that’s completely different’. Once you start drinking ales, it’s really hard to go back to lagers. If you line up Budweiser, Molson Canadian, and Labatt Blue, they all kind of taste the same, whereas these are hand crafted. “There’s specific recipes, different kinds of malts, imported malts, imported hops — just a way different flavour spectrum.” Located near the crossroads in Invermere, the brewery that consists of three copper brewing tanks, eight fermenters, and two bright beer tanks to store the finished product. Arrowhead is able to push through the entire batch from start to finish in a matter of days, and depending on the kind of beer produced, can allow more time for the beer to be conditioned. For now, Mr. Tegart is taking advantage of the opportunity to shadow the brewing
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By Greg Amos Pioneer Staff
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Bombshell ale set for launch
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NEAR BEER — Retired brewmaster and consultant Larry Kerwin dips a pitcher into one of Arrowhead Brewing’s three brew kettles on Friday, September 28th to sample some wort — a 12 per cent sugar solution that is later fermented into beer. The gravity of the solution determines the final alcohol concentration and characteristics of the golden blonde ale, which is soon to hit local draught taps. Photo by Greg Amos expert, who will likely work with Arrowhead Brewing for years to come. The first batch of beer was pushed through all the equipment as a test run in late September; once that confirmed the brewery was running correctly, the first attempt at creating a quality local beer got underway. With 1,200 new craft breweries opening in the U.S. last year, a supply crunch meant Arrowhead took longer than expected to get its equipment in place. After being shipped from China, the tanks arrived just three months ago. “It’s a bit of a Bermuda triangle as far as getting stuff shipped here,” noted Mr. Tegart. Now several drinking establishments in Invermere, Radium Hot Springs, Fairmont Hot Springs, and Panorama Mountain Village are getting set to put the new brew on tap.
“We had a tasting in the spring, using the recipes we’re now working with, and the response was amazing, so everyone is holding taps for us,” said Arrowhead employee Josh Estabrooks. “Now its’ a matter of getting it to them.” Eventually, Arrowhead may expand to offer a lager as well, while keeping the business model focused around the Columbia Valley. Tegart said the initial investment of several hundred thousand dollars in equipment is worth it to bring a unique and high quality beer to the valley, and a good bet in a growing market for craft beers. “I spent quite a few years in Oregon, and I always thought when I moved back that we’re a little bit behind when it comes to fresh beer in Canada,” he said. “People are getting educated about what they throw down their throat these days.”