Pin It

Nash talks about his move to Hart & Thistle 

Craig Pinhey was at the Hart & Thistle Wednesday night for a hophead rally in support of strong craft beers and the return of brewer Greg Nash.

Several dozen beer lovers gathered in the side room of the new Hart & Thistle Gastropub at 7 pm last Wednesday to taste the first brews out of the old system that returning brewer Greg Nash used when it was called Shippey's…in the food court. Nash was on hand to chat with his acolytes about the rad new brews.

Rumours about Nash's departure from Moncton's Pump House were confirmed, although he did squeeze out two typical Nash brews before exiting NB: a Double Dementia IPA and a Raspberry Weizen brewed with 40 kg of real raspberries. Nash explained that he brews for Hart & Thistle part-time, but will open his own micro with a partner, utilizing equipment from Truro's ill-fated Keltic Brewing Company.

First out were samples of Black Nitro, "a black pale ale" as Nash described it in his usual wry manner. He had trouble getting specialty grains, ending up sourcing roasted barley from Kevin Keefe at the Granite Brewery. Black Nitro is basically a West Coast Pale Ale, hopped to 75 IBU's (that's bitter – Keith's is < 20) but roasted barley gives a black colour and roasted espresso-like personality. It's moderate in alcohol (5.5%), and served using the N2 gas mix, making it "extra creamy."

The second brew was the 37 hr. Simcoe SMaSH IPA, (read more about it on Nash's blog) an intensely fruity (mango, grapefruit and apricot) and insanely bitter (~140 theoretical IBU's) IPA that was a big hit. It's kind of intense beer that Nash followers have come to expect.

All the hopheads went home happy.

Support The Coast

At a time when the city needs local coverage more than ever, we’re asking for your help to support independent journalism. We are committed as always to providing free access to readers, particularly as we confront the impact of COVID-19 in Halifax and beyond.

Read more about the work we do here, or consider making a donation. Thank you for your support!

Pin It


Subscribe to this thread:

Add a comment

More by Craig Pinhey

Get more Halifax

Our Thursday email gets you caught up with The Coast. Sign up and go deep on Halifax.

© 2021 Coast Publishing Ltd.