Every autumn, Ontario beer drinkers get a crack at a world-class stout or porter, one of the top high-octane Belgians in the winter, an IPA in the spring, and something sour in the summer. The LCBO seems to have found a rhythm this way and for summer 2014 they brought in the St. Louis Gueuze Fond Tradition. Head to PostCity.com for the rest of the review.
Beer
standard LTM Gose
Pop music thrives on the idea of a “song of the summer.” This has a lot to do with the fact that most of the qualifiers are so catchy-annoying that they become intolerable after six months. Similarly, there is a lot about craft beer that is—or tries to be—popular, and the relative fashion of certain styles is definitely no different. Read the full review on PostCity.com.
standard Nickel Brook Uber
Most of us have tried Bavaria’s Hefeweizens and Bohemia’s pilsners, but for whatever reason, the city beer of Berlin rarely travels far from Germany’s capital. Compared to other German styles it’s also seldom imitated in North America. Luckily, one of Ontario’s best versions of the style has just made its way into the LCBO. The full review can be found by clicking over to PostCity.com.
standard Tree Hophead DIPA
The Pacific Northwest region of the United States and their neighbours in B.C. have a reputation for being easy-going and laidback. So it comes as a surprise that their breweries produce such unsubtle IPAs. The local hops happen to have distinctive aromas and flavours (citrus and pine, mainly) that set them apart from their European cousins. The full review is on PostCity.com.
standard Saison Season
Usually, I try to keep the comparisons between beer and wine for desperate situations. They are different drinks with separate histories and unique characteristics. Those subtleties are often forgotten when the two drinks are placed beside each other and besides, beer tends to cast at a disadvantage as the presumptuous upstart. The full post is over on the Food Bloggers of Canada website.
standard Two for the Cellar
The lifespan of a bottle of beer once it is released from captivity (i.e. leaves the store) can be measured in days, if not in hours. That’s by design. By any measure, over 99% of the beer sold in Canada is meant to be consumed immediately. You can find the rest of the post by clicking through to the Food Bloggers of Canada site.
standard A Tale of Two Pale Ales
Those with only a vague impression of craft beer probably think of it as a bitter, boozy version of regular beer. It’s not, but like many generalisations there is a kernel of truth there. Read the rest of the article here…
standard Where Essential Drinks – Beer
Like their wine-pouring and cocktail-slinging compatriots, Toronto’s brewmasters, restaurateurs, and chefs have built our city into one of Canada’s fastest growing destinations for craft beer. No longer beholden to big-name corporate breweries, imbibers are now spoiled for choice when it comes to artisan suds. But what exactly is craft beer? Must it be brewed on a small scale? Must it be locally produced? Does it demand the use (or absence) of particular ingredients? The answers to these questions are varied, and are best discovered by ordering up a pint or two. This article was published in the 2013-14 edition of […]