Beer – Frequently Asked Questions
Q. Why do I have to come into the store to place an order?
A. By Law, you must sign a release and add the yeast to prove the beer belongs to you.
Q. I like the idea of making beer with you. Where do I start?
Q. How long does it take to make a batch of beer?
A. 2-3 weeks depending on the beer.
Q. What is my involvement?
A. Sprinkle the yeast, bottle, and we do the rest!
Q. Once the beer is ready, do I need an appointment to bottle or can I just show up?
A. Even with 2 double beer stations, we do get busy. We need 24 hours’ notice so we can schedule, filter, and carbonate your beer. Please note: once we filter and carbonate your beer it requires bottling within a few hours.
Q. How long does it take to bottle?
A. Just an hour, depending on the bottles you use. It’s a fun experience, bring a friend!
Q. What style of bottle can I use?
A. Almost any style of beer bottle can be used, please check with us at the time you schedule. Clear plastic bottles are not recommended.
Q. Do you sell bottles?
A. Yes we do. We have brown 650 ml bottles and green plastic 500 ml and 1 litre. First-time customers receive a 50% discount off a set of new bottles.
Q. How soon can I drink my beer once it is bottled?
A. Most beers can be enjoyed right away; however, if your beer is strong or highly hopped we will advise how long to leave it to reach its full flavour potential.
Q. How should I store my beer from McBarley’s?
A. In general, beer should be stored in a cool, dark location at a constant temperature 35-60F (2- 15C). Storing beer at the warmer end of this scale increases any aging effects since yeast remaining in the beer is more active. If temperatures exceed 60F, refrigerate your beer.
Q. How long does beer keep?
A. We advise drinking McBarley’s beer within 4 months. Please note storage conditions.
Q. What is beer?
A. Beer is an alcoholic beverage made from malted grains, hops, yeast, and water. The grain is usually barley or wheat, but sometimes corn and rice are used as well. Fruit, herbs, and spices may also be used for special styles. The term “beer” encompasses two broad categories: Ales and Lagers.
Q. What are ales?
A. Ales are brewed with “top-fermenting” yeasts and generally undergo short, warm fermentations. Relatively warm fermentation, results in a more fruity and aromatic beer. Ales show their most complex flavours when served at warm temperatures, around 54-60F (12-15C).
Ales have a broad range of beer styles including bitters, pale ales, porters, stouts and barley wines.
Q. What are lagers?
A. Lagers are brewed with “bottom-fermenting” yeasts at much colder temperatures, 35-50F (2-10C) over longer periods of time. The trick with lager yeast is they can survive, metabolize, and reproduce at lower temperatures and can assimilate compounds which ale yeast cannot, fewer by-products are produced which drop out during fermentation, the result is a very clean, sparkling beer. Lagers are best served at slightly cooler temperatures 40-50F (5-10C).
Lagers include Bocks, Munich, Oktoberfest, and the famous Pilsners.
Q. What is Cream Ale?
A. Cream ale is ale fermented at lager temps. It has also been made by blending conventional ale with conventional lager after fermentation.
Q. Why is beer stronger in Canada than the U.S.?
A. This is just folklore that results from the way alcoholic strength is measured. The alcohol of mainstream US beers is measured as a percentage of weight (abw). Canadian beers (and most other countries) measure percent alcohol by volume (abv). A typical Canadian beer of 5% (abv) will be about the same strength as a typical beer at 4% (abw).
Q. What is good, bad, skunked, spoiled beer?
A. In the most ideal sense, there are no good or bad beers. The enjoyment of beer is a highly subjective and personal experience. The best approach is to appreciate and recognize the outstanding qualities of a fine beer. You can easily identify bad beer when it has been damaged or spoiled. The two most common occurrences are: ‘Skunking’ this happens when beer has been exposed to strong light (light-struck*), either natural or artificial causing certain components in hops to alter and produce acrid flavours which have a pronounced ‘skunky’ character. ‘Spoiled’ also referred to as going ‘off’, is a more vague term and often refers to beer that has not been properly stored or handled allowing oxidation or other off-flavours resulting from contamination, overheating, etc. *Bottled beer can become light-struck in less than one minute in bright sun, after a few hours in diffuse daylight, and in a few days under normal fluorescent lighting.
Q. Are there any perks to being a first-time customer?
A. Yes. First-time customers receive a 50% discount off their first set of bottles, PLUS a 20% discount off your next batch of beer if you start it at the time of bottling. This is a one-time offer.
Q. Do you have any beer specials?
A. We often have beer specials running. Call the store for the seasonal beer offers and discounts for frequent beer makers.