What Makes Keith’s…Keith’s? « The Brew Master’s Journal

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With more and more Canadians enjoying Alexander Keith’s, it’s time to pass on our tradition by expanding beyond our hometown of Halifax, Nova Scotia.

Join Brew Master Graham Kendall on his journey to accredit the Columbia Brewery in Creston, B.C. here at The Brew Master’s Journal.

Week 2: What makes Keith's...Keith's?

April 21st, 2009

What Makes Keith’s…Keith’s?

Watch the video to learn about what makes Keith’s…Keith’s!

This entry was posted on Tuesday, April 21st, 2009 at 7:10 pm and is filed under Week 2. You can follow any responses to this entry through the RSS 2.0 feed. Tags: Accreditation Process, Alexander Keith, Alexander Keith's, Barley, Brewing Process, Characteristics, Creston Brewery, Graham Kendall, Hops, Ingredients, Malt, Nova Scotia Brewery, Water

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Essential elements for brewing Alexander Keith’s »

@brewnoser Kettle control of DMS was 1 attribute of many that the team achieved. It is a challenging recipe that many Brewers try to emulate 2009-09-18

What Makes Keith’s…Keith’s?

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