Les Trois Mousquetaires

 Interview with Christian Marcil of Les Trois Mousquetaires 
 Non-Flash podcast

Les Trois Mousquetaires (LTM) was founded in 2004 by three partners who had been co-workers at Canada's Imperial Tobacco company. When that company closed the plant, the three decided to band together and strike out as a team to form a brewery. They started by acquiring a brewhouse from a brewery which had just closed, Express Broue in St-Eustache, QC. They established their operation on the South Shore of the St-Laurent river, in Brossard, just south of Montréal, nearby where they lived.

Bob, Christian, and B.R.

Over time, the brewery expanded their offerings from simple pale ales and red ales to exciting European styles, such as Bocks, Baltic Porters, Hefeweizens, and a host of specialty barrel aged beers. They brew about 12 regular styles year round, and six to seven seasonal offerings. They package their beers in 12oz, 750ml, and 3 liter (Jeroboam) bottles, and in 30 liter PETainers and stainless steel half-barrels.

Brewer Alex.

With their 15hl brewhouse (about 12bbls) they're able to brew four batches per day, and it takes seven brewing sessions to fill their largest fermentor, a 10,000hl vessel! Some brews skip the stainless tanks and go directly into oak barrels for primary fermentation, such as the Saison Brett, which gets a dose of wild yeast following the first fermentation, and ferments and conditions in Chardonnay wine barrels.

The bottling line.

In 2011 the brewery moved into a new facility down the road in Brossard, three times the size of the original building. They needed the space to keep up with their ever expanding production and their growing barrel aging program. They're currently working with about 140 various barrels, mostly oak bourbon barrels, but also brandy barrels and different wine barrels.

B.R. stakes her claim for the USA!

LTM is the largest brewery using 100% Quebec-made malts for their main production beers, sourcing the grain from Frontenac and Maltbroue malteries. Those suppliers are located in Thetford Mines and Temiscouata-sur-le-Lac respectively. Of course, they use some specialty malts from outside of Quebec -- malts that simply aren't available in the provence, such as smoked malt and torrified malt. They'd be interested in using more Quebec hops, too, but the supply just isn't available at this point in time, and the price is also a bit prohibitive. Hopefully that will change, with the demand for hops growing globally, as well as the demand for local grown ingredients possibly making hops a viable crop for QC farmers.

Quebec malted barley.

The brewery had an output of about 4,000hl (about 3,300bbls) in 2015, and looks to grow that in 2016. They currently sell their beer all over Canada, in the USA, Germany, France, Belgium, Australia, and recently began exporting to Brazil. Keep an eye out for their brandy barrel aged Old Bruin, set to hit the States in 2016!

Jack Daniels barrel.

Heaven Hill bourbon barrel from 1978.

In the grain room above the brew house.

Grain room.

Grain room.

The brew house.

Mash tun.

Mash tun.

Filter.

Mini-fermentor.

Fermentors.

Bottling line.

End of bottling line.

View of bottling line from above.

Numerous awards.

Tributary Brewing

 Interview with Tod Mott of Tributary Brewing (part 1 of 3)

 Interview with Tod Mott of Tributary Brewing (part 2 of 3)

 Interview with Tod Mott of Tributary Brewing (part 3 of 3)

  Non-Flash version of the entire podcast

It seems like every week, another small brewery opens. Often times it's a journeyman assistant brewer or cellar man striking out on their own after a couple of years service in a small local or regional brewery. Their brewing education and experience can be wide ranging. There are even many who have opened or are opening breweries who have no formal training or experience beyond home brewing! Talk about a land of opportunity!

Front entrance.

But when the Tributary Brewing Company, a 15 barrel production brewery in Kittery, Maine, opened in September of 2014, there was no doubt in anyone's mind that this was destined to be one of the best small breweries in operation. Anywhere. The brewer/owner of Tributary is none other than Tod Mott, whose credibility, reputation, skill, and knowledge are beyond reproach. Tod was on the scene for the first big craft beer surge in the early 90s, and he's been one of the most important forces driving the quality of craft beer on the East Coast ever since.

In Sept. of 1990 Tod started a brewing apprenticeship at Vermont's Catamount, along side another New England brewing legend, Paul Sayler, who is currently at Gravity Brewing in Burlington, VT. His first full-time paid brewing job followed in 1991 at the Harpoon Brewery, then a fledgling operation. It was during his two year stint there that Tod developed Harpoon IPA, essentially planting the IPA flag on the East Coast at a time when it was only flying out west.

Olde Ale, Solstice Saison, IPA, and Oatmeal Stout.

Mr. Mott continued to journey through the New England brewing world, leading production at Commonwealth Brewing in Boston for about six years, and while there hiring former fellow Catamount brewer Paul Sayler to be head brewer at Commonwealth's expansion at 10 Rockefeller Center in Manhattan. Tod also did some brew time at Back Bay Brewing (Boston), Quincy Ships (Quincy, MA), and The Tap (Haverhill, MA), before landing at the Portsmouth Brewery for an 8 1/2 year tour of duty.

Heads up!

We first met Tod at the Portsmouth Brewery for an interview in 2011 and our antiquated MiniDisc recorder failed us (thanks to that, we got a much better recorder). Even if we didn't get to record it, it was an honor and pleasure to talk about beer with Tod, and learn about his great work at the Portsmouth Brewery. It was there where he reprised a recipe for a Russian Imperial Stout once called Boston Strangler Stout from his days at Back Bay Brewing. People tended to choke on that name, so it was rechristened Kate the Great!

When Tod finally got his own brewery, after almost a quarter-century of commercial brewing, he knew that he'd finally have the opportunity to brew and age his prized 12% ABV stout in the proper fashion. The Portsmouth Brewery, though with all its charms, was severely lacking in space. He had to be creative to attain the rich barrel aged characteristics of the beer -- without barrels. But the latest incarnation of the highly acclaimed beer, now known as Mott the Lesser, will enjoy a lengthly aging in actual oak barrels. One version will rest in former Pinot Noir barrels infused with port. Another is an apple brandy barrel infused with apple brandy. And a third is a Woodford Reserve bourbon barrel which is infused with Jamaican rum. He's still looking for one more barrel in which to age the rich stout -- an Islay whisky barrel. Another benefit of a bigger brewery for this beer is that he'll release it not once a year, as was done at the Portsmouth Brewery, but twice -- in April and October.

When asked about the name of the brewery, it turns out that Tod's partner Galen came up with the name while the two were rafting in the Colorado River. She also gave the brewery it's motto: "One tributary leads to another", which certainly has been the case with Tod's brewing career.

We sampled all four of the brews on tap during our visit, plus a special bottle of a barrel aged version of the Olde Ale. The Olde Ale was brewed with a very special and rare heritage malt, Chevalier Malt. Only 4 metric tons of it were made by Crisp Malting for just four select US breweries. But when one of those lucky brewer's (Garrett Oliver of Brooklyn Brewery) couldn't fit it into his busy brewing schedule, an opportunity arose for Mott to get some. Lucky for Tod he has malty friends in strategic places!

All of the Tributary beers were incredibly well made, full flavored, had fantastic aromas, and above all things were balanced. Balance is the first thing that comes to mind when tasting his IPA. It's no surprise that Tributary ranks #6 of the best new breweries of 2015 by the Rate Beer website, worldwide! Listen to the podcast for more on Tod, Tributary, and what may be trickling in from tributaries yet to be explored!

Bob, Galen, Tod, and B.R.

Tod is always happy to chat with patrons.

Growlers to go.

Tasting room.

Crazy looks from Billy, one of two brewery dogs.

Katie, named for The Great. That's her heard howling on the podcast!

15 barrel brewhouse.

CO2 blow off.

Chiller. 

Mott the Lesser's chart.