SpotlightBrochure-September17-MartenBrewPub

PM: That’s definitely a popular item. We are always keeping our menus fresh and new. Part of living in a smaller com- munity is changing things up, providing different options for our regulars. However, we always have to keep our local favourites available or there will be protests! “We’re now doing weddings in our space and we’re offering the whole package: food, beverages, and the photos in the brewery are really cool.” Are there any final thoughts you’d like to leave the Spot- light on Business readership with, guys? PM: Yes, that we’re super excited to have our UndergroundNitro Coffee and Underground Cherry Smash Kombucha available in Grocery Stores all over Vancouver Island thisOctober. It has been years in the making and we are finally here. SM: We’d also love for the readers to check out Marten- Brewpub.com/giving-back . Cheers.

are really happy with today. It was a cool and fun process with an amazing result. SM: And it’s not just the core beers. It’s hops season again and we’re brewing our next pale ale with Wet hops. Wet hops are sourced locally, they’re picked in the morning and brewed the same day. Last year we made a Wet-hopped Weizen and it turned out amazing, as in going, going, gone! What seasonal beers would you like to promote going into Thanksgiving and Christmas? SM: We are bringing back our famous Tick Tock Dunkle Bock this year. I don’t think we have a choice, the demand is that persistent. I can’t even begin to tell you how often we hear, ‘When are you going to make the Tick Tock again?’ I think if Joe wants to brew in public again it has to be the next beer he makes. The glass is thick, but you can still hear the yelling! How is your Head Brewer, Joe Strickland, doing? SM: As always, often working for all to see as they eat and drink. Joe has taken the lead role here at Marten Brewing. Stefan Buhl, our former Brewmaster who your readers learned about in last year’s article, has focused his sites on consulting and brewery sales. But he still comes by all the time and checks in – and even joins us for some of our events. I noticed that both the restaurant and BBQ menu you guys sent to the magazine has a few new additions. The Brooklyn burger with the Rough & Dirty red ale burger sauce caught my eye.

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SEPTEMBER 2017 • SPOTLIGHT ON BUSINESS MAGAZINE

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