As per the new mandates being enforced by the Government, Proof of Vaccination along with ID is now required to enter the Pub. Take out is available for anyone who does not wish to show proof. We will also ask you for ID if you appear to be under age. These are the rules and if we don’t abide by them we will be forced to close and put 30 people out of work. Thank you for understanding and please do not take your anger over this out on our staff. Phone Mr. Horgan instead. Thank you for all your support.
Stu & Kathy
Welcome to the Barley Station Brew Pub. We are very happy that you decided to visit and to enjoy our delicious food and award winning handcrafted beer.
PLEASE NOTE THAT NO MINORS ARE ALLOWED IN OUR PUB. PATRONS MUST BE 19 YEARS OLD OR OVER. IF YOU LOOK UNDER 25 YOU MAY BE ASKED FOR 2 PIECES OF ID.
We take great pride in what we do, from the Brewery floor to the kitchen and all the way to your table. Our philosophy has always been to provide a comfortable warm atmosphere for you to relax and try our delicious made in house menu items , discover what truly great tasting beer really tastes like and join us in celebrating the community we live in.
The brewery uses only the finest ingredients, from malt to the hops we choose only what is best for the style of beer we make. It is the flavour profile that sets us apart. We make beer that has great “drinkability”, a beer that you can enjoy here in the pub or wherever you go via our cans or in a Growler. Throughout the year we make seasonal beers which are always well anticipated and never seem to last very long. Be sure to ask your server if there is a current seasonal beer on tap.
In the kitchen it is not much different. Our head Chef works with us to create delicious and flavourful dishes with a wide choice of both local and ethnically inspired flavours. We serve Oceanwise fish and have become very well known for our freshly cut Halibut that we serve daily. Our kitchen has always been proud of creating made in house dishes that not only taste great but offer tremendous value to the customer.
We have always been a strong supporter of our community and each year we support many organizations and teams. Giving back is easy for us, it is our belief in our community.
Thank you for joining us and please come back often. We love to serve you.
Stu & Kathy
The Brew Pub's gardens use rain water collected in these old English style beer tanks commonly known as "Grundies". The vines growing along the building are hop vines that Stu planted this spring.
How We Make Our Beer
- Milling the Grain; We select our grain depending on the beer style we are brewing.
- Mashing: The grains are moved from the mill room through a feed auger (B) to the mash tun (C). where hot water is added to form the mash. This process converts the grain starch to sugars.
- Lautering: Hot water is mixed with the grains to remove all of the sugars. This final solution, or wort is extracted from the mash tun and sent to the kettle (D).
- Boiling: The wort is then brought to a full boil at which point hops are added for bitterness and aroma which gives each beer its unique profile.
- Cooling: This hot wort is then passed through a heat exchanger (E) where the Wort is cooled to a temperature appropriate for the yeast to ferment.
- Fermentation: After cooling the wort is transferred to a fermentation tank (F) where yeast is added and fermentation begins by converting the sugars to alcohol and CO2. Depending on the type of beer, this process can take 14-45 days.
- Filtering: We don’t filter any of beers. But if we did this is when we would do it.
- Serving: Finally, after the beer carbonation level is adjusted to the proper level we transfer downstairs to our Conditioning room where it further conditions before being sent back upstairs to the taps. From start to finish our beers travel less than 50feet. to get to your table. Unless of course you are on the Patio and then it is a little further. It doesn’t get any fresher than that. Plus the carbon foot print to produce that beer and get it to you is minimal helping us to Save the World One Beer at a Time.
Here are a few definitions of beer terminology:
- Original Gravity — Measurement of the density of fermentable sugars in a mixture of malt and water with which a brewer begins a batch of beer.
- Specific Gravity — specific gravity of a beer when fermentation is complete.
- IBU — International bitterness units. A system of indicating the hop bitterness in beer.
- Wort (wert) — Solution of grain sugars strained from the mash tun. This wort becomes beer.
- ABV — alcohol by volume, a percentage of the volume of alcohol in a volume of beer.
- All Malt — beer made exclusively with Barley malt and no adjuncts (rice etc.). Other than our wheat beers, our beers are All Malt Beers.
The Difference Between Ales & Lagers
- Ales are brewed with a top fermenting yeast strain. Fruitiness and esters (flavour compounds) are often part of an Ales character.
- Lagers are brewed with bottom fermenting yeast strains at cooler temperatures. This inhibits the production of esters and produces a crisper tasting product.
The Hand-Crafted Beer Difference
- Each of our beers is made with a level of creativity, complexity, and a true passion for brewing a quality beer.
- Small batches mean fresher beer
- Each of our beers is made “true to style”
- No Preservatives, No Additives