Brewing Burnout

This past summer I experienced something that I never thought I would experience – I did not feel like brewing anymore.

Let’s back up a bit – once the weather warmed up in the spring, I started off brewing 40L batches of brew fairly regularly, stockpiling beer for various upcoming events and some for personal consumption. Fruit beers, wheat beers, cream ales – I think what really happened was that I got away from brewing what I wanted, and started trying to please everyone else, brewing good beer, but lacking some character that I was looking for. By the end of an 8 hour double 80L brew day on July 2, I felt spent and for the first time, brewing felt more like a chore than the fun hobby it was supposed to be. A brewing hiatus was in order.

After a summer away from brewing, I started to get that itch to brew again. Big Spruce had announced their brewing competition, listing three separate styles to choose from, or brew all three – Red IPA, Altbier and a Czech Dark Lager. All three styles were new to me, but each intrigued me enough to decide to get the three of them ready. I brewed 20L of each over a 6 week period, enjoying the process each time. I was happy with two of the three beer, but decided to enter all three anyway – good thing since the beer I wasn’t particularly happy with pleased the judges the most!

I have figured out that the key to my brewing is making small batches of something that I want for myself – sounds selfish, but I do share what I have. Friends and family know where I am and are always welcome to drop by for a pint or a bottle to take away. English bitters, pale ales, IPA’s, Kolsch and Altbier are planned, with an experimental IPA in the works for the upcoming Garrison homebrew competition.

Happy Brewing!


Buffalo Cauliflower Wings and Cameron’s Lager

Buffalo cauliflower sounds interesting – we will put this on the “must try” list. Thanks Dan.


I mentioned in my last recipe / beer pairing that I’m awfully fond of spicy food. I also really like when cooking doesn’t take a lot of effort. This healthy, vegan recipe is super easy.

I’ve been playing around with Buffalo Cauliflower Wings since last summer – pretty happy with where I’ve got it now.

You could simplify this further by choosing just one type of flour, but I find the combination of buckwheat and whole wheat makes the batter just gluey enough, without gumming up inside the cauliflower’s little pockets.

I downed this batch with a bottle (or two) of Cameron’s Lager (5.0%); a tasty, refreshing German Pilsner that washes away the heat from the Buffalo Sauce, so each bite has all the flavour of the one before.


About 25 minutes, start to finish


Stage 1

1/4 cup buckwheat flour

1/2 cup whole wheat flour

1 cup water

Stage 2

1 head of cauliflower


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