By David MacDonald O ur number one priority is the flavour and not what it’s going to cost,” Mark told me in an uncompromis- ing tone. “Our primary goal, our promise to anyone who purchases a 2 Crows Brewing beverage, is to create the highest quality beer that we possibly can. This will always be our number one priority, and everything else is secondary.” In August, just eight months after opening their doors with three core beers – the Pollyanna: Wild Northeast IPA, the Liesse: Table Beer, and the Pecadillo: Oat Pilsner – and a seasonal offering, Jeremy began overseeing a wood-ag- ing program. “We have obtained some rare foeders, which are giant wooden barrels, from the south of France,” Mark explained. “Two of these were used to make calvados for the past 65 years, give or take, and the other two were used to make cognac for roughly the same time period. These will allow us to bring a lot of new and exciting beers to Nova Scotia.” Mark, who is originally from Belgium, has an attitude toward beer that’s reminiscent of a matchmaker. “There are people who legitimately don’t like beer and I understand that. A few bad experiences can really stick with you. But I like to think that many of those people just haven’t been intro- duced to the right beer for them,” he said. That’s not lip service.
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DECEMBER 2017 • SPOTLIGHT ON BUSINESS MAGAZINE
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