Speaking of changes on the farm, I understand that you now offer cider for the first time. What inspired you to brew cider and, more importantly, what does it taste like? AB: Living in the Annapolis Valley it seemed totally natural that apple cider should be a prominent product of this region – and it ties in nicely with the craft brewing scene. There is a resurgence of interest in cider in Nova Scotia – and the world for that matter – and again it just seemed to align perfectly with what we were doing and, as I’m sure Campbell will tell you, the timing was right. CB: Well, we first started making cider in the dead of the dreadful 2015 winter we had here in Nova Scotia. Our first batch was called Shack Wacky, and maybe that’s what we were; going crazy from all the beer and needed a change. Our first batch went so quickly and we haven’t been able to keep up with the demand since. “We even involve the animals here: the pigs till, they fertilize as they go, and ultimately they prepare the land for more crops. We return the favour to them with spent grain and excess veggies.” Our cider is very crisp and dry. No sugar is added, leaving the cider to become a true expression of the local apples. We like the apples from different seasons and blends to express themselves, which gives us a slightly different product with an expression of terroir each time. You both spoke to this briefly earlier, but could you say a few words about how the community in the Municipal- ity of the District of West Hants has embraced Meander River Farm & Brewery? AB : The brewery has created a real sense of community in a community that’s already close and we try to share that sense with visitors. Locals often meet their neighbours at the brewery and reconnect, or they’re introduced if they don’t already know each other. Our local community has supported us through our CSB shares [Community Sup- ported Brewery], which allows them to purchase beer in advance, like a CSA [Community Supported Agriculture] program. They share the experience by bringing out of town friends and family to the brewery when they are visiting from out of town. It’s simply relaxing and fun. We like to talk to our customers, engage them, ask them where they are from, where they live, and make them feel part of an extended community. CB: Yes, our local community are our biggest supporters and customers. It’;s important that the brewery and all that we do here is a sense of pride for them as well.
together. It’s important to tell them of things to see and do and eat and drink in our area so they can make the most of their time here. There is a lot going on in West Hants and it is such an easy strike from the HRM. You have a sense of being in the middle of nowhere, as it were. It’s a real treasure. CB : One of the things in our area we love to boast about is the ‘Trio of Taste’: it’s ourselves, Avondale Sky Winery, and the Flying Apron Cookery. Together we promote and col- laborate. We’;re all within 20 minutes or less of each other in the rural West Hants area. It makes a great day trip for anyone visiting us. So what is a day trip to Meander River Farm & Brewery like for visitors? And I have to ask, how does the four season climate – that’s not exactly evenly divided, I might add – affect and change your business on the farm? AB: I think the best way to sum up what MRF offers its cus- tomers is an experience. The experience includes educa- tion about the brewing process, about hops – where they come from, how they are grown, harvested and processed, about livestock, about gardening and growing crops, about nature, and a chance to meet the producers and owners directly – and get a sense for the passion and commitment that entrepreneurs have for their business. But mostly we want people to feel at home and comfortable when they visit MRF and a desire to share their experience with others. To answer your second question, each season offers a dif- ferent experience at MRF – but each has its own beauty and benefits. The summertime has its gardens and mature crops; the patio is warm and relaxing. The fall is obviously the harvest, the changing colours, the fresh crisp air, and still warm sun on the patio. The winter here is perfect for outdoors enthusiasts and snow lovers and the warm and cozy nature of the retail and tasting area really compliments it all. Spring is obviously when everything is coming back to life, so there’s something different in each season. CB: The experience is definitely what we offer. That’s really why we made our brewery such a destination; because we believe it’s beautiful and fun and wanted to share it all with others. It’s one thing to buy our product at an expo or at an event, but I don’t think you can fully appreciate it until you come out to the farm and see it. It’s worth coming out to see how we’ve made this incredible property into something beautiful and sustainable. How everything is handmade, hand-labeled, and hand- bottled; everything comes together when you see it for yourself. And like Dad said, when the seasons change, our products change. We go from fresh lavender to dried lavender, fresh veggies to pickled veggies, light crisp brews like session IPAs to dark, smoky brews like porters and stouts. Our products change with the seasons to reflect the changes on the farm and the processes you need to go through to be sustainable all year round.
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AUGUST 2017 • SPOTLIGHT ON BUSINESS MAGAZINE
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