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Continued from page 13 unusual among craft brewers, since the process for ales is shorter. So this is part of our marketing strategy, because most people prefer lagers.” Scott’s process begins with grain, which is cracked open, then fed into a vat of hot water. “That's called ‘mash,’ and it looks like oatmeal. We The doors are almost ready to open pump out the liquid, then recirculate it through the ‘ ‘ ‘ té grain bed in order to clarify. But it isn’t called beer yet — for vistors’ tours and tastings. | know now it’s a ‘wort.’” , ‘ The wort is pumped to a boil kettle while the grain we'll be good for Port Perry and it bed is “sparged.” will be good for us.” ... Jack Doak, Owner “We rinse the grain with more hot water to get out all its flavour.” Boiling the wort also signals the addition of hops, which gives the beer its tasty “bite.” The wort is cooled and pumped to a fermentation tank. “That's when we add yeast,” Scott tells me. “Now we can finally call it ‘beer.’ It ages — the process is called ‘lagering’ — which smooths out the flavour. Think about SHOP OUR PORT PERRY eating an apple before it’s totally ripe: it tastes like an E R XY apple, but it’s not quite ‘there.’ The same is true for beer.” The yeast is filtered out. The beer is transferred to “brite tanks,” where carbonation is introduced. Bottling and canning write the final chapter. The final chapter for the beer, perhaps, but not for me. Jack and Scott offer samples of Old Flame’s signature brews, an invitation I enthusiastically accept. (Ah, the challenges of a writer’s job!) There’s a temptation to compare new tastes to famil- iar ones as simple points of reference. But each of Old Flame’s beers proves to have its own distinct character. Personally, I prefer the full-bodied brunette, which Jack points out garnered a gold medal at Niagara College’s brewing competition. loors are almost ready to swing open for visitors’ tours and tastings. Jack oversees the final stages of the in- terior renovations while Scott chafes to start a fresh brew just in time for the grand opening. It’s Jack who sums up Old Flame’s vision of its role in the community. EAT FRESH! BUY LOCAL “I know we' “Il be good for Port Perry, and it will be Saturdays 8 am - 1 pm pore goodforus.” Palmer Park e His statement rings like a toast. And perhaps we can Home Baking © Preserves « Fresh Fruits all add a third, to the success of an imaginative entre- Fresh Vegetables ¢ Local Meats * Local Honey |FARM i ee and a dedicated craftsman: “Cheers ~ to an Old Plants & Flowers ¢ Herbs « Kettle Corn Crafts /RESH) By Scott Mercer NEW VENDORS WELCOME! portperryfarmersmarket@gmi m Focus on Scugog FRIDAYS ON THE PATIO » A 4 7 - 9:30 pm » FA JUNE 6 - David Cavan Fraser Vv E 9, JUNE 13 - Brian Gordon at JUNE 20 - AfterGlow JUNE 27 - John Tayles e%| U 16 FOCUS - JUNE 2014