Cheers to Sea Level Brewing’s Indigenous Pale Ale

Wendy Elliott
Published on October 6, 2016
Alan Stewart, left, of Horton Ridge Malt House, Josh Oulton of TapRoot Farms and Randy Lawrence of Sea Level Brewing in Port Williams celebrated the first ale made entirely of local ingredients on Oct. 6.
Wendy Elliott,

PORT WILLIAMS - Glasses were clicked on Oct. 6 to celebrate the first beer in Nova Scotia made entirely from local ingredients.

Sea Level Brewing’s Indigenous Pale Ale is Randy Lawrence’s newest creation and a long-term aspiration.

“I’ve been chasing this dream for a lot of years,” he said, “and trying to interest the agriculture centre in barley. Local brewing could be as important as the wine industry is now.”

The new medium-bodied brew, inspired by his dream of a farm to glass concept, was produced with hops he grew himself, barley grown by TapRoot Farms and malted by Horton Ridge Malting Company.

As Patricia Bishop of TapRoot pointed out all the ingredients that went into the Indigenous Pale Ale were grown within ten kilometres of the brewery.

Sea Level will officially releasing the Indigenous Pale Ale on Friday, Oct. 7 in cans and 1L growlers at the brewery.

Lawrence was the first to grow and produce a micro and commercially brewed, wet and dry hopped beers in Atlantic Canada while brewing at Paddy’s Pub in 1995 and at Sea Level Brewery in 2009.

Did you know?

The Horton Ridge Malt & Grain Company is only in its first season.

President Alan Stewart said he is supplying various amounts of malt grains to 10 breweries in Nova Scotia already. Malt is the largest non-water component of beer.

The Tatamagouche brewery is the only using the Hortonville product for 100 per cent of their organic beer.