10 Nov Lady Scotia Brewing Names 2019 Maritime Home Brew Challenge Grand Champion

Posted at 08:00h in Breweries by

The 2nd Maritime Home Brew Challenge presented by Gahan House presented over $5,000 in prizes this past Saturday at their annual awards ceremony. The largest prize up for grabs for a second year in a row was the opportunity to brew and package your home brew for a limited edition release in partnership with the PEI Brewing Company.

On November 9th, 2019 home brewers gathered at the Gahan House on Sydney Street in Charlottetown to hear who would be crowned the 2019 Maritime Home Brew Grand Champion. Lady Scotia Brewing’s Tingles Sichuan Stout took home first place. Chelsea Meisner of Charlottetown, PEI was thrilled about her placing. “One year ago when I was in Dublin, Ireland I was inspired by a beer I had a Guinness Open Gate Brewery. I had one taste and immediately knew I had to make my interpretation of it the second I got home. The result was Tingles Sichuan Stout. I wanted to make a full and rich bodied stout because I knew it would contrast but also compliment the unique flavour of the Sichuan Peppercorns. This is the perfect brew for the coming winter months. As you enjoy a glass of it, it begins to tingle and warm you from the inside out!

I am beyond excited and honored to take home the Grand Champion Award! Home brewing has always been a part of my life. My parents have been home brewing for over 40 years and are the brew masters that sparked my interest in brewing. It brings a very big smile to my face that the judges enjoyed Tingles and can’t wait to brew at Gahan so everyone else can get a chance to enjoy what is one of my favourite beers I have brewed.”

The 1st annual Maritime Home Brew Challenge produced D Rock’s Dunkel, a home brew from Derek Wood of Truro Nova Scotia. His brew was on shelves in PEI Brewing Company locations in early summer, 2019. Sponsors and supporters of the event were Murphy Hospitality Group, DME Process Systems and East Coast Hoppers.

All 2019 winners:

Mixed/ Fermented Sours
5th – Berry Brett – Jean Marc Landry
4th – Wild Shenanigans – Jean Marc Landry & Julien Belliveau
3rd – Cherry & Pinot Noir – Geoff Walker
2nd – Sour Swagger – Pierre Gagnon
1st – Armadillo – Green Willy Collective (Jonathan Green, William Panting, Clayton Harding, Tyler Gallant)

IPA
5th – Hop Grenade – Derek Wood
4th – Shiloh Session – James MacEachern
3rd – Brett Rambo – Greg Rogers & Richard Cormier
2nd – Stunner Jones – Jean Marc Landry & Julien Belliveau
1st – Alien Barbarian – Eric Gautier

Stout
5th – Moka Moka Moka – Jeremy Slaunwhite
4th – All Day Breakfast Stout – Justin Clarke
3rd – Blackout – Mark McKay
2nd – Chocolate Eruption Sweet Stout – Aaron Boudreau
1st – Tingles Sichuan Stout – Lady Scotia Brewing (Chelsea Meisner)

For details and questions regarding beer submissions please email homebrewchallenge@gahan.ca

Media Contact:
Shelley Bruce
sbruce@mhgpei.com
(902) 393-9522

Culinary U

Our Chefs are experienced and have worked their way through the ranks of many kitchens across Canada, so, its only natural to look to them to help develop and coach our back of house teams.  Eight times a year we offer education sessions to all of our back of house team members that focus on topics essential to operating a successful kitchen.

Beef 101

Chef Kyle Panton leads the premier steakhouse on PEI, Sims Corner. In the Beef 101 sessions he demonstrates how to handle, cook and enjoy some of the finest beef on PEI while teaching our team members, both front and back of house, about the benefits of using Island “Blue Dot” beef.

Beer 101

The PEI Brewing Company and the Gahan Breweries make some of the best brewed products on Prince Edward Island.  Beer 101 is designed to let our team members experience the beer, how it’s made and the passion and care that goes into each keg and bottle.

Wine 101

Whether we are talking about old world or new world, wine can be complex. Our sommeliers lead our front of house teams through extensive training, to provide them the information they need to confidently talk wine with our guests. Even if you don’t drink wine, you will gain a whole new appreciation for what’s in each bottle.

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Date, time, # of people, purpose

Q: How did your career with MGR get started?

A: My sister Mandy is the reason I started working with MHG actually. She had been working at Gahan for a couple years and loved it and wanted to get me into the company/industry. She got me an interview to be a host at Fishbones the summer I was 15, after that summer I was transferred to Gahan. I spent 2-3 years hosting and then finally moved to serving and as soon as I had a year of serving under my belt I was thrown on the bar and have been there ever since!

 

Q: Why do you enjoy most about working at with the Merchantman?

A: I can’t choose just one reason! A big one would be the atmosphere, it’s just amazing.

 

Q: Do you have any advice for someone who is interested in working with MHG?

A: Make a good impression, introduce yourself to managers and people within the company, and when you get a position, prove how hard of a worker you are!

 

Q: In your opinion, what would you say is a ‘must have’ to be an MHG employee?

A: TEAMWORK! I would say no matter what establishment you work in, you have to be able to help others, and let others help you! Everything will run smoother and make everybody’s job easier.

 

Q: What is your favorite MHG dish/location?

A: I have recently I have found a new favorite at The Merchantman, their curry is soo good!

Q: How did you start working with Murphy Hospitality Group?

A: I had just gotten married and I was thinking to myself after all those months of planning, what would my next life-changing experience be? That afternoon, my mom sent me this job posting.

 

Q: What do you like most about working as a graphic designer?

A: Every day is completely different, I’m never doing the same thing twice. People often think that working as an in-house designer for a company can limit the types of projects you get to work on, but I’ve grown and created so much since working here.

 

Q: Do you have a favourite project you’ve worked on at MHG?

A: I’ve done far too many projects to narrow it down to one, so my top 5 are:

• Taps & Tunes Music Festival
• 2014 Fathers 4 Pack
• Rebranding Merchantman
• Rebranding Cavendish Beach Music Festival
• King of the Wing

 

Q: Do you have any advice for someone who is interested in working with MHG?

A: Know what your goals are and where you see yourself in the future and don’t be afraid to express that because MHG is always willing to help their employees grow.

 

Q: What would you say is a ‘must have’ to be an MHG employee?

A: Being a team player is a must! This company is all about rallying together to create an awesome environment, not only for their customers, but for their staff too.

 

Q: What is your favourite MHG dish?

A: I love going to Sims Corner and ordering an 8oz tenderloin with crusted goat cheese and garlic mashed potatoes. I also love trying whatever is new and chocolatey on their dessert menu.

Q: How did you start working with MHG?

A: I started at The Great George the summer after graduating high school, and it became a fantastic summer gig while I went to school in Ontario. After returning to PEI in 2011, The Great George became my permanent home and in 2013 I was promoted to Manager of Guest Services and the hotel’s Concierge.

 

Q: If you could have one guest stay at the Great George who would it be? Would you do anything special for them when they arrive?

A: We’ve had some of the biggest music icons stay with us, so in my opinion, we are missing some A-List movie stars to add to our photo collection! I could imagine setting the atmosphere in one of our Romantic Hideaway Suites with fresh flowers in abundance, a handcrafted basket bursting with only the best Prince Edward Island made products, and serving the finest Island delicacies to the lady that can do no wrong – Meryl Streep!

 

Q: What’s one thing you have learned during your career with MHG?

A: The support from every MHG team member is what drives our forward thinking, positive mentality, which I have never felt to this extent at any other job. The collaboration from every MHG location has created one of the healthiest work environments around – it will forever impact where I choose to work and more importantly, who I choose to work for.

 

Q: What would you say is a ‘must have’ to be an MHG employee?

A: The opportunities are endless with MHG if you have what we at The Great George call the “IT” Factor. It is not easily defined, but if you love connecting with people, take pride and ownership in all that you do, work hard, show passion to the highest degree, and do all of this as your genuine authentic self, then you will flourish within MHG.

 

Q: What’s your favourite MHG dish/location?

A: I cannot resist a trip to The Barrington Steakhouse & Oyster Bar each time I visit Halifax! My recommendation to you all: sit on the 2nd floor at a window seat in those unbelievably comfortable armchairs with a glass of red wine (let the Sommelier choose!) and a perfectly grilled steak.

The Gahan House

Pick-up & Delivery Available

Daily 12pm-9pm

$5 Kids Menu | Family Meals | Retail Beer

Pizza Delight

Pick-up & Delivery Available

Daily 12pm-9pm

Pizza, Pasta & Garlic Finger Specials

Merchantman

Pick-up & Delivery Available

Daily 12pm-9pm

$5 Kids Menu | Family Meals

PEI Brewing Company Taproom

Pick-up & Delivery Available

Monday to Saturday 12pm-8pm & Sunday 12pm-5pm

Pick-up available Monday to Saturday 11am-8pm & Sunday 12pm-5pm

Retail Beer | Colliding Tides | Pre-Filled Growlers

Sims Corner Steakhouse

Pick-up & Delivery Available

Sunday to Thursday 4pm-8pm & Friday to Saturday 4pm-9pm

$10 Kids Menu | Family Meals | Cuts to Go

MHG Market

Pick-up & Delivery Available

Sunday 12pm-5pm

Pick-up available Monday to Saturday 11am-8pm & Sunday 12pm-5pm

Grocery Items & Essentials

Ordered through the PEI Brewing Company Taproom

MHG Market

COMING SOON

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The Cook’s Edge

 
Knives
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Shirasagi Single Bevel
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Hyomon
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