A new brewery using Peter's system will open this month at the Four Mile pub in Victoria, British Columbia.
You can still sit at the original bar, within sight of the original 12-barrel brewing system, which the brewery uses to test small-batch beers.
Auto-body shops give way to art galleries or pet boutiques, and where a Henry Weinhard's brewery used to infuse the air with a pungent, malted sweetness, residents can now buy organic groceries and expensive kitchenware.
I use the term Craft Brewery to describe a small brewery using traditional methods and ingredients to produce a handcrafted, uncompromised beer that is marketed locally.
Another rewards program the brewery uses involves giving each department head a budget of $100 per person to use as they see fit.
The name Craft Brewery is used in lieu of several other terms which have been used recently to describe small breweries,: "boutique brewery," used by Michael Jackson in his Pocket Guide to Beer; "cottage brewery," favored in Canada; and "microbrewery," the term adopted by most American small breweries.
America's only 100% oak-aged sour brewery uses wild yeasts that appeared in the brewery naturally and spread from barrel to barrel during transfers.
The first, Barrington Brewery, uses solar power to brew the beer and the second, Four Brothers Pizza, captures its used cooking oil to produce energy.
The basement of the brewery used to be an old bar, and has an eerie feeling, with exposed brick walls and creaky doors.
Forbidden Root, a craft brewery and the nation's first commercial "botanical brewery," uses bark, stems, blossoms, sap, herbs, spices, leaves, flowers, honey and roots to make its unique brews onsite.
