TAPS The Beer Magazine - Winter 2011 Issue Contents

TAPS The Beer Magazine - Fall 2011 Issue
Up front disclosure: It is no secret that I am employed by TAPS Media, the parent company of TAPS The Beer Magazine. From time to time I've posted material on this blog (before and after being hired) with respect to work that has appeared in TAPS. My intention when posting said material, and the material below, is only meant as news, nothing more.

p.2 From The Editor by Karla Dudley
when it comes to the sense of taste, what tastes good is not so simple…

p.9 Bar Snacks
coast to coast industry news

p.17 Did You Know by Oliver Dawson
Brewing in Africa has been practiced for well over 10,000 years! In fact, long before European settlers colonized different regions of Africa, indigenous brewers were making beer from a variety of ingredients including sorghum and maize.

p.18 Down The Hatch by Troy Burtch
Mike Lackey, one of the brewers with the Great Lakes Brewery in Etobicoke, ON, is known around Ontario as an experimental brewer who pushes boundaries the province hasn't witnessed before.

p.19 The Business Of Beer by Rob Symes
when it comes to the sense of taste, what tastes good is not so simple…

p.21 French Connection by Mirella Amato
Laura Urtnowski was twenty-six years old when, along with her boyfriend Bernard Morin and his brother Jean Morin, she founded Les Brasseurs du Nord in 1987. Better known by the brand name of its beers, Boréale, the trio’s brewery is now the second-largest craft brewery in Québec and still growing……

p.26 Trappist Orval by Chuck Cook
My last visit to l’Abbaye Notre Dame d’Orval in Belgium was in 2006 and there have been some big changes since then. First, the name has changed to the Orval Trappist Abbey brewery, and they have added a brand new state of the art brewhouse. Orval is located near Florenville in Luxembourg Province, close to the border of France, and was first settled by Benedictine monks from Italy in 1070. It has a long and turbulent history.

p.30 Adventurous Amber’s by James Burla
When most beer drinkers across this country think of beer in Edmonton, elaborate and international flavour is probably not what they think of first. Despite what the rest of the country believes, Albertans know that this is the case when one talks about Amber’s Brewing Company.

p.32 Beer Letters by John Holl
the 1-800 number on the packaging has led to interesting messages...

p.33 British Seasonal Ales by Martin Sayers
...when the white stuff does arrive it can lead to national panic and paralysis. Schools shut up shop, roads close and people are left stranded in railway stations and airports across the country as the transport system is thrown into chaos. Last winter even Heathrow, the world’s busiest airport, was a victim of the weather and planes were left grounded for days. However, one national institution that does not grind to a halt during the winter months is the pub. In fact, the UK’s hostelries tend to fill up with people seeking solace from the cold...

p.37 Confessions Of A Brewer by Sam Corbeil
I’m writing this latest article on the eve of my very first commercial brew. Well, not my first first, I’ve actually brewed well over a thousand commercial brews for a number of different breweries throughout the past six years, but this is the first time it’s ever going to be one of my own recipes that gets sent out into the world for public consumption and approval.

p.38 Best Beer Bars by Craig Pinhey
What makes a good beer bar? A place needs to meet one or more criteria to be a truly great beer bar. If it only meets one, it has to have a great beer selection. Even a total dive can be my local if it has the right beer. Other things like tasty food, tasteful music, friendly staff, funky décor and a ‘je ne sais quoi’ ambiance can combine to make an enjoyable experience, but without good beer it wouldn't even be an adequate beer bar.

p.40 City Of Hops And Barley by Matthew Bellamy
In the aftermath of the rebellions of 1837-38, British authorities sought to restore law and order to the upper colony. In 1838, they dispatched a bloodthirsty colonial administrator, Sir George Arthur. As the lieutenant governor of Britain’s main penal colony off the coast of Australia, Arthur had spent the last 14 years of his life literally whipping Britain’s exiled convicts into line. British colonial administrators hoped that he would do the same to the dissidents in Upper Canada.

p.43 The Impossible Porter by Matt J. Simmons
…a beer that grew up on the dusty streets of London should not be subjected to flavours that belong in a Chinese restaurant. Instead, it should swim with a dark, roasted flavour, like venison sausages that were cooked over a campfire or bitter black smoke wafting from coal-burning chimneys in 18th century England.

p.44 In Depth by Troy Burtch
The Moosehead story is an interesting one; dating back to the year Canada became a nation. From Susannah Oland’s humble beginnings in a backyard in Dartmouth, Nova Scotia, to becoming one of the major brewing companies in the country, Moosehead Breweries Ltd. has been with us since 1867 and has been a significant participant in shaping the history of the Canadian brewing industry.

p.48 The Perfect Pair featuring Chef Donna Dooher
With over 25 years of professional experience in the kitchen, Donna has established herself as a prominent figure in the Toronto hospitality community. Donna expanded her successful catering business Avant-Goût in 1990 to create an intimate restaurant called Mildred Pierce. Built in the west end of Toronto’s warehouse district, Mildred Pierce introduced its guests to a unique dining experience and established brunch as a culinary trend in the city.

p.51 Women In Beer by Stephanie Whitaker
Marketing manager Olivia Bassa admits that when she was hired by Premier Brands about three years ago, she drank only wine and vodka. “I confessed in the interview. I didn’t want to waste their time or mine and admitted that I did not drink beer at all. Growing up in a Polish household, wine and vodka were the drinks of choice,” says Bassa. Not too long after she was hired, she vacationed in Cuba. “Pretty much all they offer in Cuba is rum and beer, and I can only drink so much rum and juice so I turned to beer. Not great beer, but this is when I first started drinking it,” admits Bassa. When she came back to Canada, she started trying different styles of beer. “I really started enjoying it.”

p.53 Adventures Of A Craft Beer Foodie by Tracy Phillippi
Brewers were ‘sustainable by accident’; they used fewer resources and drank locally produced beer because it was their only option. As Canada’s only historic brewery, producing unpasteurized and unfiltered ales without the use of electricity, Toronto’s Black Creek brewery has taken their commitment to pioneer sustainability to the next level by creating Canada’s first one-mile beer last November 2010!

p.54 Stews ‘n’ Brews by Chef Michael Olson
Winter brings out a certain survival instinct in Canadians whereby we will do our weekend errands but what we really want is to be at home where it is warm and there are great things to eat and drink (and where the always-fleeting possibility of the luxurious afternoon nap exists). This is the kind of weather that makes me wish for rich, braised things like curry or potpie or beef stew. These slow-cooked unctuous flavour bombs are a symphony of aromas and tastes, blended together and nurtured by gentle heat to yield a result that is greater than the sum of its parts.

p.58 Tackling That Titanic Turkey by Mike Tessier
The best beverage to pair with turkey is a seasonal topic that gets covered on just about every foodie website, blog and in all the major media outlets. It seems like every cork-dork and wannabe sommelier spew their thoughts on what fermented grape juice will take on the big bird. Most wine experts recommend an oaky white wine, while the more adventurous ones will suggest a Pinot Noir or a spicy Beaujolais Nouveau to wash down the large bird. They are all wrong!

p.60 Cheese Please by Sam Corbeil
Winter has arrived and we turn our attention away from those warm summer days of backyard BBQs and poolside patio parties, towards indoor dinner functions and fireside sing-alongs. ‘Tis the season for entertaining indoors, and what better way to entertain than by hosting a beer and cheese pairing soirée for your closest compadres?

p.62 Quaffs, Questions & Answers by Mirella Amato
interview with Chris Swersey, who began his brewing career as a homebrewer, moving into commercial brewpub production in 1992. His beers won several awards in American and international competitions. Chris attended the Siebel Institute, and also provided practical brewpub training for Siebel students while at Mickey Finn’s in northern Illinois. Chris now serves as Competition Manager for the Great American Beer Festival and the World Beer Cup, and as Technical Brewing Projects Coordinator for the Brewers Association.

p.66 The Great Gods Of Beer by Luke McKinney
Gods are useful, that’s why we have so many! Every major civilization has had a pantheon, from vaguely relaxed everything-spirits through bossy schoolteachers to soap operas about incest and killing each other. Gods provide excuses to celebrate, help when times are hard, and offer to take some of your problems away; by that definition beer itself is a god, which is why many cultures worshipped deities whose entire job description was telling us, ‘Beer is great!’

p.68 TAPS Holiday Shopping Cart
a few gift ideas guaranteed to please the beer lover...

p.71 Festive Beers by Jason Foster
On the Prairies, winters are always white and often cold. It is the kind of weather that makes getting into the festive spirit quite easy. Without a doubt, Canada’s Prairie craft brewers have no trouble slipping on their Santa hats. Want a light, spicy beer to go with holiday turkey? How about a rich dessert beer? Or maybe a hearty winter ale to warm you up on a frigid evening? Prairie brewers have it covered.

p.72 Editorial: Infected Or Infectious? by Craig Pinhey
…one person’s fatal flaw is another’s ‘value added complexity.’ I have often had to reword my wine or beer presentations after folks reacted to the word ‘infection.’ Strangely enough, that word has a negative connotation for some people! Now I might say a beer has “sourness that adds complexity” rather than “a Lactobacillus infection.” It is all in the nuances.

p.74 TAPS Pictures Of The Past
random pictorial moments from a year gone by…

p.76 Iron Brewer 2011 by Bill White
On September 30, 2011 the Black Oak Brewery was the stage for the 2nd Annual MBAA (Master Brewers Association of the Americas) District Ontario Iron Brewer Competition. Following the very successful format of 2010, Paul Dickey sourced and delivered a package of brewing materials to each of the eager contestants...

p.78 Carboys In My Laundry Room by Christine Beevis
When Ron Haigh announced to his friend Greg that he’d finally popped the question to his high school sweetheart of many years, the first thing his new best man proposed was that they get brewing.

p.81 Master Brewers Meet in Minneapolis by Bill White
when it comes to the sense of taste, what tastes good is not so simple…

p.82 Tasting Notes
Beers from across the country. This issue: Nutcracker Porter, Munich Eisbock, Christmas Beeracle, Obscur Désir, Frappabord & Russian Imperial Stout

p.84 Homebrewing Recipe by Eric Ecclestone
Spiced Imperial Porter

p.85 Sources
this issue’s contacts list

p.88 My Shout by Stephen Beaumont
Working on the beer beat as long as I have, I’ve witnessed plenty of growth. In Canada, across North America and around the world, what started as a modest ‘microbrewing’ movement has evolved into a craft beer explosion.

Amsterdam Tempest Stout Back For A Day - International Stout Day

For those of you who missed out on getting your hands on some of Amsterdam Brewery's Tempest Imperial Stout back in the summer, now might be your chance.

The brewery will have a very limited number of bottles available today at their retail store as a means to celebrate International Stout Day, which is today.

Here is a review that Rob Symes wrote for the Tempest back on July 8th.

by Rob Symes:
There’s a storm brewing at the Amsterdam, though this kind of storm only includes a wind warning if consumed with a side of chilli nachos. Amsterdam’s newest beer – Tempest Imperial Stout – joins a small stable of Ontario examples of this weighty style. The buzz on the rating sites is that this brew delivers and that an increasingly experimental direction is paying dividends for the Bathurst Street outfit, and we’re ready to join the chorus.

The first thing you’ll notice is that the packaging for this beer is sexy, dark and sinister. A back and white image of the high of a hurricane casts a shadow over the label, but it’s the waxing that really grabs your attention. It’s rare to see a bottle dipped in wax in Canada. The practice is becoming increasingly prominent in the US – partly to indicate bottles suitable for aging, partly because it looks so damn good, and partly because it improves the appearance of a bottle and increases the chances of the sale. With a few notable examples (Half Pints Burly Wine springs to mind) our brewers have left waxing to their legs and chests, so it’s encouraging to see a waxable style on the market, and a fantastic job done of making the bottle look good.

So, the bottle looks good, but what of the contents? Another thumbs up, and a classic appearance, with a bordering on midnight body and a couple finger of dirty tan head that leaves abundant lacing. A few bubbles lazily make their way up the glass, indicating that the requisite full body is in place. The aroma is the weak point, lacking the fullness of Southern giants like Great Divide’s Yeti, but it still delivers a decent punch, mixing old coffee grounds with a light lactic note. It’s very much in the vein of a traditional English take on the style, and that continues in the flavour, which delivers a good coffee hit, followed by anise and bitter chocolate. I heard that the IBUs for this came in quite high, but it seems more subtle and drinkable than expected, and the bitterness seems to emanate more from the roast than anything. The posted ABV of 9% is nicely integrated – you can tell this is a big beer, but at no point does it cross the line into boozy. The medium body helps to boost the flavours, and a pillowy carbonation bulks things up somewhat. Things improved further as it warmed, and a little below room temperature is probably the best serving point, allowing the full range of flavours to make their presence felt.

Canada’s most populous province sorely lacks imperial stouts, and this entry from Amsterdam is a welcome addition. Its bad boy looks and robust flavour makes for a satisfying quaff, and for those interested in cellaring, this should hold up relatively well.

Amsterdam Tempest Imperial Stout is currently available at the brewery retail store: 21 Bathurst Street, Toronto.

TAPS The Beer Magazine - Fall 2011 Issue Contents

TAPS The Beer Magazine - Fall 2011 Issue
Up front disclosure: It is no secret that I am employed by TAPS Media, the parent company of TAPS The Beer Magazine. From time to time I've posted material on this blog (before and after being hired) with respect to work that has appeared in TAPS. My intention when posting said material, and the material below, is only meant as news, nothing more.

p.10 Bar Snacks Coast To Coast Industry News

p.15 Truly All Canadian
With ingredients such as birch syrup from the Yukon, partridge berries from Newfoundland and teas and berries from the Northwest Territories and Nunavut, this ale was designed to exhibit all of Canada.

p.16 Down The Hatch featuring Garrison's Daniel Girard by Troy Burtch
Girard lived and worked overseas for many years, including Japan, and after graduating from the prestigious VLB Berlin, Girard made his way back to Canada.

p.18 The Business Of Beer by Rob Symes
The first article in a series looking at the business of brewing. We kick off with beer’s journey from simple ingredients to something we know and love

p.21 French Connection by Mirella Amato
With the recent expansion, Grisé is very much looking forward to creating a few new brands and is also thinking of reviving a few classic Le Bilboquet recipes that haven’t been brewed in at least eight years. “One has to have some fun. I hate falling into a routine and producing beer just because it needs to be made.” he explains “It helps keep my creative juices flowing.”

p.23 Brewing A Brewery by Matt J. Simmons
Chapter Four in the ongoing series about starting a microbrewery... Lately, the brewery has become the one juggling ball to hit the floor and roll under the fridge. Will we fish it out? Sure, we’ll move the fridge eventually, and we may even do some cleaning while we’re under there. But for now...

p.24 Brew School
Year one is in the books. The inaugural group of students with Niagara College's Brewmaster and Brewery Operation Management program made it through their first year of studies. All 24 of them. We thought we'd ask a number of those first year students some questions to see how year one went and what they're looking forward to in year two.

p.28 Ode To The Great Pumpkin by Mike Tessier
As All Hallows Eve approaches, and the nights get colder, a spell is seemingly cast on brewers all over the world. Like zombies they start sacrificing small pumpkins in their brewing cauldrons...

p.30 Quaffs, Questions & Answers featuring Terry Lock by Mirella Amato
Terry Lock is the chairman for the European Beer Consumers Union. The EBCU was founded in 1990 by three beer consumer organizations, representing Belgium, The Netherlands and the United Kingdom, in order to allow these organizations to lobby effectively at EU levels. The ECBU has become the recognized voice of beer consumers across Europe.

p.32 Hell Bay by Craig Pinhey
The south shore of Nova Scotia, particularly the area near Liverpool, is famous for the privateer vessels that travelled the coastline in the late 1700s and early 1800s, the war-torn years of this seafaring town. Privateers raided Liverpool on several occasions; targeting French vessels but also doing battle with the British militia. They were not quite pirates, and perhaps didn’t say ‘arrgh, ye mateys’ all the time, but privateers were surely ruthless, and might have proclaimed, “I’d kill for a beer,” and meant it.

p.34 Adventures Of A Craft Beer Foodie... by Tracy Phillippi
The year is 1860, and you and your immigrant family are travelling to the St.Lawrence Market in Toronto. You arrive at the ‘Half Way House’ on Kingston Road in Scarborough. You saunter in, but rather than a taproom, yet your surroundings resemble a modern-day community centre. For this is a time when small-scale, craft beer was the centre of community socializing and an integral part of a healthy human diet.

p.36 Overnight Success by Greg Clow
Muskoka Brewery in Bracebridge, Ontario is a brewery that has overcome 15 years of obstacles and rolled with the punches thrown at them by a constantly evolving craft beer marketplace...

p.39 In Depth by Troy Burtch
Internationally renowned, Brooklyn Brewery's Garrett Oliver.

p.45 Judgement Days
As the Canadian Brewing Awards continue to grow with the participation of more and more breweries each year, the number of beers submitted also rises. Thiwas apparent with almost 500 beers entered for consideration in 2011. With 84 Canadian breweries vying for gold, silver, and bronze medal tap handle trophies in 39 different style categories, we needed to increase the number of judging days and sessions while attracting more judges than ever before.

p.46 All The Winners!
The 2011 Canadian Brewing Awards complete list of winners.

p.49 The Perfect Pair
Premier chefs Mark McEwan and Michael Smith create delicious dishes for beer pairing, exclusively for TAPS.

p.53 Weekend Blunch by Chef Michael Olson
I like the idea of brunch, I do, really. But I don’t want coffee with food, and yogurt is not as appealing as it should be, sorry. Stay with me on this one though, I really like the idea of having friends over for a relaxed weekend lunch where we can enjoy some delicious food and look for some new beers. BEER + LUNCH = BLUNCH.

p.58 Savor by Chuck Cook
The intent of SAVOR is to be the premier beer and food pairing event in the USA. From June 3rd-4th, in Washington, DC, 72 independent American breweries were represented, pouring 144 different beers over the two sessions, on a Friday and Saturday night. Two expert chefs paired each craft beer with various delectable dishes..

p.63 Confessions Of A Brewer by Sam Corbeil
Left and Leaving: Leaving is a selfish time, a time to focus on yourself and that’s okay, because it’s once you’ve left that you start to really think about other people and what you’ve left behind. When you’ve left a job, you’re gone; it’s over, it’s final...

p.64 The New Scotland by Matt J. Simmons
...a few days earlier, I stood at the bar in a country pub with a pint of English bitter, picking the locals’ brains for what to expect from their northern neighbours’ brewing styles. “There aren’t any good beers up there,” one local said. He raised his glass to his lips and grinned. “You’ll want to stick to sampling whisky, mate.”...

p.67 Chile's David & Goliath by John Holl
What I came to realize is that Chile, a country known and celebrated for its wine, is experiencing the first real growth spurt following its craft beer birth. There are estimates of as many as one hundred breweries spread throughout the South American country and more being planned with each growing month. If you haven’t heard much from Chile or tasted their beers yet, I’m sure that will change in the coming years.

p.71 High On Gravity by Craig Pinhey
As a homebrewer, I wanted to make two kegs of 3.5-4% bitter, one for me and one for my friend, so I made a strong ale of around 7-8%, hopped the bejeesus out of it, and then split the batch, adding sterile water and dry hops as I kegged it. And it turned out fine. I did not feel guilty.

p.73 Flying The Flag For Proper Beer by Martin Sayers
This year CAMRA – The Campaign for Real Ale – celebrates its fortieth birthday and anybody with a love of British beer will be familiar with the huge success that the group has had in championing traditional styles of beer, ale and cider and the pubs that serve them. What began life as a small gathering of beer drinking enthusiasts has become one of the biggest pressure groups in Britain, with over 120,000 members and a reputation as the most successful consumer group in Europe.

p.75 Cervezas In The Sun by Connie Proteau
Baja Brewing Co., or the BBC as the locals like to call it, is the first and so far, only craft brewery that makes its home on the over 1200 kilometre stretch of land on the west coast of Mexico known as the Baja California peninsula. The brewery is the brainchild of a young man from Colorado. As a college student, Jordan Gardenhire had a penchant for dabbling in homebrewing coupled with a desire to live the surfer lifestyle.

p.77 Keeping It Local by James Burla
A visit to beautiful Vancouver Island is a trip every Canadian should take, but a secondary trip into the Gulf Islands is the really hidden gem. Many brewmasters start their career as homebrewers and after sharing their creations with others often become an integral part of a new craft brewery. This is how it happened for Murray Hunter and Gulf Islands Brewing.

p.79 Tuff Enough For Tofino by Matt J. Simmons
Tempestuous waves crash violently onto the sand as surfers, clad in the ubiquitous neoprene uniform of the Pacific coast, struggle to stay upright in the churning water... and BC’s newest brewery surfs on early success...Tofino Brewery

p.81 True Taste Of Flavours by Luke McKinney
Every field develops its own language, and beer reviewers have a more specialized dialect than a Navajo R2-D2. They discuss fruity tastes more often than Adam and Eve, with better results, and are the only people in the world to regularly use the word ‘ecru’ (because ‘greyishyellowish- brown’ doesn't sound very tasty). Which begs the question: how do notes of pineapple and banana get into a beer?

p.83 Carboys In The Laundry Room by Christine Beevis
What's your homebrew setup? Unlike craft or commercial brewing, with their systems costing tens of thousands of dollars, home brewers seem to be able to cobble together a brewing system from just about anything lying around at home, or available for purchase at Home Depot. Here’s a sampling of a few Halifax-based homebrewers’ setups and their thoughts on the pros and cons.

p.86 Tasting Notes
Fat Tug IPA - Driftwood, Hopyard Pale Ale - Garrison, Blanche - Brasseurs du Monde, Discovery Low Gravity Ale - Spinnakers, Mill Race Mild - Grand River, Vienna Lager - King Brewery

Tasting notes provided by Stephen Beaumont, Roger Mittag, Chester Carey, Greg Clow, Craig Pinhey and Troy Burtch

p.88 Homebrewing Recipe - by Eric Ecclestone
This issue: Belgian Dubbel.

p.89 Brewers, Barkeeps, Redcoats & Rebels by Matthew Bellamy
Few heard the heavy oak door slam shut behind him as the barkeeper John Montgomery entered the tavern that bore his name. The colonial drinkinghole was in a state of frenzy. This fact alone, however, did not distinguish the night of December 4th, 1837. Colonial taverns were often ruckus places, serving as civic centres for elections and meetings, as entrepots for commerce and trade; as sites for social events, from horse races to auctions, boxing matches to craft workshops, balls to religious gatherings and sometimes, as on this night, they acted as hothouses for rebellion.

p.92 My Shout by Stephen Beaumont
My most recent trip, at time of writing, was to London for the biggie of the European beer festival circuit, the Great British Beer Festival. It was not my first such voyage, as I have travelled to the GBBF numerous times in the past, even arriving early enough to judge one year, but as with all such prior trips, it was uniquely illuminating. Here are a handful of the lessons I learned.

2011 Toronto Beer Week Launch!

COME JOIN US!!

Kicking off the 2nd annual Toronto Beer Week with a Party
Join Us On Friday September 16th At The Amsterdam Brewery

September 12, 2011 (Toronto, ON) - The last party of the summer is set to begin. On Friday September 16th the 2nd annual Toronto Beer Week will hit the city with events at 50 of Hogtown’s finest establishments. We’d like to kick off the week early, which is why the first official cask will be tapped at the Amsterdam Brewing Company (21 Bathurst Street) at 12pm on Friday, which will be followed up with a number of unique Amsterdam offerings.

Last year’s launch was conducted by Steve Peters, the outgoing Speaker of Legislative Assembly of Ontario at the Mill Street Brewpub. While we’re keeping the same theme, we’re moving a little to the west and kicking things off at Amsterdam, who have been serving up great brews to the local market since 1985. Amsterdam epitomise the bright future of our local craft beer scene, having introduced a wide array of different styles in the past few years, as well as instituting a barrel-aging program for select creations. For the launch, the Amsterdam brew team have prepared a number of special one-off beers that display the full-range of flavours possible in the world’s favourite beverage. The Toronto Beer Week team will also have TBW t-shirts on site and will be handing out tickets to the Premium Beer Experience to lucky individuals! Complimentary snacks will also be available.

This should be a great photo opportunity as well as the ideal place to learn more about the week, and why we’re witnessing extraordinary growth as citizens join the craft beer revolution. We will discuss planned events, sample from fine beer, and answer any questions you may have. A number of brewers, licensees and brewery representatives will be attending, as well as members of the Toronto Beer Week Board. We hope to see you there!

To find out more information about events taking place during TBW, or to see the full list of 2011 participants, please visit our website at www.torontobeerweek.com. Follow us on Twitter @torontobeerweek and Like us on Facebook.

About Toronto Beer Week
Toronto Beer Week runs from September 16th-24th and celebrates great craft beer, the places that make it, and the establishments who serve it. Our inaugural 2010 week, saw hundreds of events at bars and restaurants across the city, and we’ve built on that success to add an additional weekend as well as more participating locations in 2011. A TBW event may be a five-course meal paired with different beers, it may be a selection of special “get it here or it’s gone brews”, or it might be a pub-crawl across some of our city’s finest watering holes. The diversity of events at Toronto Beer Week reflects the diversity of our craft beer culture, and our aim is to provide great and memorable experiences.

For further information contact:
Troy Burtch: troy@torontobeerweek.com - 647.400.7051
Robert Symes: rob@torontobeerweek.com

TAPS The Beer Magazine - Summer 2011 Issue Contents

TAPS The Beer Magazine - Summer 2011 Issue
Up front disclosure: It is no secret that I am employed by TAPS Media, the parent company of TAPS The Beer Magazine. From time to time I've posted material on this blog (before and after being hired) with respect to work that has appeared in TAPS. My intention when posting said material, and the material below, is only meant as news, nothing more.

p.10 Bar Snacks
Coast-to-Coast Industry News

p.14 Quebec Dispatch by Mirella Amato
Brewing news from the belle province.

p.15 Okanagan Fest-Of-Ale by Connie Proteau
A perennial favourite for beer lovers every spring, this event plays host to breweries across the Western provinces and Washington State to showcase their products to an enthusiastic crowd of thousands.



p.16 Down The Hatch featuring Tree's Stefan Buhl by Troy Burtch
A recent shipment of Hop Head Double IPA from the Tree Brewing Co. in Kelowna, BC to Ontario’s LCBO was such a success that a small number of cases had to be removed from store shelves and saved for two special events that Tree was attending in Toronto.

p.18 Brewing A Brewery by Matt J. Simmons
Chapter Three in the ongoing series about starting a microbrewery. "Who knew finding a brewery location could be so frustrating? In our little town on BC’s north coast, commercial leases range from the absurdly cheap and falling down to the prohibitively expensive (which are, at times, still falling down)."

p.20 Canadian Heritage by James Burla
Fort Garry Brewing Company began way back in 1930 when B.W. Hoeschen started producing two brands that included Frontier Beer and Frontier Stout – the former having won ‘best in class’ in England at a Commonwealth brewing competition.

p.21 French Connection by Mirella Amato
In 2005, Frédéric Tremblay and the rest of the team at Microbrasserie Charlevoix realized that it was time for a change. At that time, Microbrasserie Charlevoix was housed in a quaint little pub on the main street of Baie-St-Paul, a small city northeast of Québec. Microbrasserie Charlevoix’s two lines of beer, the Dominus Vobiscum Belgian ale series and the La Vache Folle English ales were selling so furiously that the brewery had to rein in distribution in order to meet local demand.

p.24 Maritime Malt by Craig Pinhey
A room full of brewers showcasing their latest effort is a beautiful sight for a beer geek. That’s what it was like for the lucky few who attended the Maritime Malt launch party on March 30th in the back room of the Hart & Thistle on the Halifax waterfront. Brewers from around Atlantic Canada gathered to celebrate a new malted barley produced from barley grown exclusively in the Maritimes, the next stage in 100% locally sourced beer.

p.26 Vive L'Alberta! by Mike Tessier
In the wild, oil-rich west, the AGLC (Alberta Liquor and Gaming Commission) loves laissez-faire capitalism and increasing their sin tax revenues with a user-friendly private liquor system. This system is in stark contrast to other Canadian provinces that seem content to bite the hand that feeds them by imposing restrictive measures impeding variety in their markets and lessening their provincial tax revenues.

p.28 Canada Day by Bill White
As Canadians come together to celebrate 144 years as a nation, beer will be an integral and important component of the party, as it has been since the first European settlers came to the New World...

p.30 Perfect Pair featuring Chefs Alain Tremblay and Anthony Walsh
Delectable beer and food pairings from the continent's top chefs, including exclusive recipes.

p.36 Who, What & Weiss by Chef Michael Olson
So here’s the drill – I have been assigned the duty of reminding you of the basics of getting back to the grill but also the great matches that can be made between grilled foods and Weissbier. Not a bad gig I must admit and I, diligent as always, made sure to taste the brews several times in order to steer you in the right direction.

p.40 Rise Of The Gastrobubs by Martin Sayers
There was a time in the UK when good pub food was a contradiction in terms... ...the most you could hope for was a curled up ham sandwich or some reheated cottage pie. How times have changed; over the past twenty years, the British culinary landscape has been transformed by the rise of a new concept in eating out - the gastropub.

p.43 2011 Craft Brewers Conference by Bill White
4000 beer enthusiasts in the only place on earth with an aquarium, a planetarium, a natural history museum and a four-storey rainforest all under one roof...

p.48 Editorial: Beer After Wine by Craig Pinhey
There’s an old adage in the wine industry that ‘it takes a lot of beer to make good wine.’ I’ve heard this several times, in various regions, mainly in California... My own quote is that “it takes a lot of beer to judge wine.” That should be clarified...

p.49 Naked Ladies & The Gypsy by Chuck Cook
When I visited Davy Spiessens and Glenn Castelein at their first Alvinne brewery in Ingelmunster, West Flanders, in 2006, it was little more than a tiny, one room building stuffed with brewing equipment. It was a hot September day and the temperature in the brewhouse must have been 140 degrees Fahrenheit. I didn’t stay inside long, preferring to pull up a chair in the ‘tasting chalet’ just a few feet from the brewery. In November 2008, I visited this innovative brewing duo once again, at their new location in Heule...

p.52 Quaffs, Questions & Answers featuring Dr. Charlie Bamforth by Mirella Amato
Dr. Charlie Bamforth is Anheuser-Busch Endowed Professor of Malting & Brewing Sciences at UC Davis. He has been part of the brewing industry for some 33 years. Bamforth is Editor in Chief of the Journal of the American Society of Brewing Chemists, is on the editorial boards of several other journals and has published innumerable papers, articles and books on beer and brewing. His latest contributions have been "The Brewmaster’s Art" (A 7-CD recording in The Modern Scholar series) and "Beer is Proof God Loves Us: Reaching for the Soul of Beer and Brewing".

p.55 Prague Beer Revolution by Evan Rail
A few years ago, the capital of the Czech Republic was what it had always been; a place where you could drink a lot of beer. The Czech lands are, famously, the home of the first Pilsner and the original Budweiser, and for years the nation has happily consumed the world’s largest amount of beer per capita, about 160 litres each year for every man, woman and child. Beer is served everywhere, from opera galas to state dinners, at almost every lunch, many dinners, and even some breakfasts. But while we might have had plenty of beer, what we didn’t have was much variety – you basically saw the same three or four brands everywhere you went. And then something happened...

p.58 Border Beer by Rob Symes
...anyone whose know-ledge of beer surpasses Bob and Doug Mackenzie, they know American brews are nothing to be laughed at. Sure, this is the country that gave us Coors Light, Keystone Light and Bud Light Lime, but it’s also the country that gave us Stone IPA, Great Lakes Edmund Fitzgerald and New Glarus Belgian Red. Unfortunately you won’t be seeing many of the latter three north of the 49th parallel, which is the reason behind Canadian craft beer lovers driving south...

p.60 Adventures Of A Craft Beer Foodie... the Dreaded Food Allergy by Tracy Phillippi
Oh yes, it’s time. The days are getting longer, gardeners are planting their first seeds, and fine establishments around my beer-loving city of Toronto are slowly dusting off their patios. It’s summer in Canada. Still, for a select number of Canadians, this summer’s BBQs won’t be enjoyed with as much vigor...

p.63 Picaroon's by Craig Pinhey
Picaroons was one of the first modern breweries in Atlantic Canada, opening in 1995 in Fredericton, New Brunswick. They’ve gone through an expansion, closure, reopening, another expansion, and rapid growth. They are absolutely flying now, with a new retail store just opened in downtown Fredericton, a recent introduction of growlers – a first for any brewery in New Brunswick - and big plans for the future. Things are looking up for Picaroons.

p.68 Confessions Of A Brewer by Sam Corbeil
It’s a razor thin line that separates passion and obsession, and I’m riding the edge baby!

p.70 Breakfast Of Champions by Matt J. Simmons
I don’t like wheat beers. To me, they taste like a sickly balance between ale, lager and herbal tea… not exactly a winning combination. Every few years I give them another try, but when the glass is emptied of its pale contents, I wipe my mouth and quickly trade in for something more familiar like a stout, an IPA, or a bitter – something comfortable and comforting. But maybe I’ve been approaching it all wrong...

p.72 Experience Canada The Beer Way by Troy Burtch
After reading the Fall 2010 issue of TAPS cover to cover three times while on a farm in Greece, Graham Reid knew what he wanted to do.... bike across Canada visting breweries and brewpubs along the way.

p.74 Homebrewing Recipe by Eric Ecclestone
The best part of this time of year is undoubtedly the first ‘sit down’ on a patio after being inside with your pint for the previous six months – in Canada anyway. I always want something refreshing and sessionable, with a little bite to keep it interesting. Not too long ago the American innovators came up with their own take on a German classic, the American wheat beer.

p.75 Carboys In My Laundry Room by Christine Beevis
With the coming of warmer weather, the common homebrewer (brewus domicilis) may now be spotted re-emerging from the warmth of his burrow to brew on back patios or in open garages, after hibernating during a long, dark winter.

p.76 Craft Brewing At The Cellular Level by Luke McKinney
Craft brewing embodies the very best of humanity: the ability to enjoy things, the intellect to brew them, the freedom to drink them - and now the technology to improve them. This ability to look at a global selection and think “Not good enough!” is incredibly arrogant, unbelievably demanding, and the reason why we have so many wonderful drinks instead of just sipping rainwater in caves.

p.78 Tasting Notes
Beau's - Lug Tread, Half Pints - Little Scrapper, Howe Sound - King Heffy, Le Trou du Diable - Dulcis Succubus, Charlevoix - Dominus Vobiscum Blanche, Black Creek - Pale Ale - tasting notes provided by Stephen Beaumont, Roger Mittag, Chester Carey, Greg Clow, Craig Pinhey and Troy Burtch

p.80 Cafe Artisanal by Craig Pinhey
With an eye to educate the local palate, café owners turn nano-brewing into retail success...

p.81 Fire & Ice by Matthew Bellamy
...diversification into ‘high wines’ caused a rift in the Molson family firm. Whereas Thomas was determined to continue distilling, his partners wished to abandon the practice. Moral reformers were starting to denounce distilling as an evil undertaking.

p.84 My Shout by Stephen Beaumont
...in today’s world of so-called extreme brewing, we can sometimes overlook the pleasures afforded by a well-constructed helles, or elegant best bitter in favour of some phenolic, high-alcohol monster aged in rare Amazonian wood and scented with the petals of obscure Asian flowers harvested but once a year by amber-haired virgins dressed in flowing robes of saffron and lavender.

Toronto Beer Week 2011 Homebrew Contest

Earlier today, organizers of the 2nd annual Toronto Beer Week released details on their website about this years TBW HomeBrew Contest; a significant part of TBW and the team hopes to build on the tremendous response that they received last year during the inaugural competition.

The Entry Form and the Contest Rules are also posted for all to see and if you have any questions, please contact Rob Symes at rob@torontobeerweek.com

Here is the full release:


July 21, 2011 - Last year’s Toronto Beer Week HomeBrew Contest was a huge success and a lot of fun. The quality of the beers that were entered last year was simply amazing. This stands as a testament to the skill, expertise and passion of Canadian homebrewers – and it’s for this very reason that we’re announcing Toronto Beer Week’s 2011 Homebrew Contest.

Homebrewers rock and form a vital part of Toronto’s vibrant beer scene. TBW’s HomeBrew Contest is our way of recognizing the fine efforts of the homebrewing community, and we encourage all homebrewers to participate because we don’t charge an entry fee. That’s because it’s our belief that this HomeBrew Contest should be accessible to all.

We’re currently finalizing this years prizing, and will release that information shortly, but expect it to be good! Last year’s prizes included the overall prize winner brewing a batch of his beer at Amsterdam brewery, a brewer for the day at the Granite under the supervision of Ron Keefe, delicious hops from Hops Direct and some great prizes from Canadian Homebrew Supplies, including a beautiful Blichmann brew kettle! To see how cool it can be to win, check out this write up of our grand prize winner’s brewery brew day.

Although TBW will be using the BJCP category guidelines to group the beers, the judging will not be BJCP sanctioned. When you enter you’ll need to determine which BJCP category is the best fit. You’ll find a complete list of all the categories here. The contest entries will be judged by the very same people who run the week – brewers, bar owners and beer press. Don’t worry – we know good beer – if you’ve brewed a winner we’ll recognize it!

The entry form is simple and easy to complete and you’ll find it here. As long as you live in the great white north and you make homebrew, then the contest is for you. The rules and address you need to get your entries are here. All entries need to be received by Friday September 9th at 9pm. If you have any questions we’ve not covered off, contact rob@torontobeerweek.com

Good luck and happy brewing!

Consumed: Amsterdam Tempest Imperial Stout - by Rob Symes

The following review of the new Tempest Imperial Stout produced by Amsterdam Brewing Co. was written by Rob Symes of Toronto Beer Week.

There were only 710 bottles packaged of the Tempest, and it has been selling extremely well, so it would be recommended that you call the brewery first before heading there to purchase some... yet, you should still go and check out their other brands.

by Rob Symes:
There’s a storm brewing at the Amsterdam, though this kind of storm only includes a wind warning if consumed with a side of chilli nachos. Amsterdam’s newest beer – Tempest Imperial Stout – joins a small stable of Ontario examples of this weighty style. The buzz on the rating sites is that this brew delivers and that an increasingly experimental direction is paying dividends for the Bathurst Street outfit, and we’re ready to join the chorus.

The first thing you’ll notice is that the packaging for this beer is sexy, dark and sinister. A back and white image of the high of a hurricane casts a shadow over the label, but it’s the waxing that really grabs your attention. It’s rare to see a bottle dipped in wax in Canada. The practice is becoming increasingly prominent in the US – partly to indicate bottles suitable for aging, partly because it looks so damn good, and partly because it improves the appearance of a bottle and increases the chances of the sale. With a few notable examples (Half Pints Burly Wine springs to mind) our brewers have left waxing to their legs and chests, so it’s encouraging to see a waxable style on the market, and a fantastic job done of making the bottle look good.

So, the bottle looks good, but what of the contents? Another thumbs up, and a classic appearance, with a bordering on midnight body and a couple finger of dirty tan head that leaves abundant lacing. A few bubbles lazily make their way up the glass, indicating that the requisite full body is in place. The aroma is the weak point, lacking the fullness of Southern giants like Great Divide’s Yeti, but it still delivers a decent punch, mixing old coffee grounds with a light lactic note. It’s very much in the vein of a traditional English take on the style, and that continues in the flavour, which delivers a good coffee hit, followed by anise and bitter chocolate. I heard that the IBUs for this came in quite high, but it seems more subtle and drinkable than expected, and the bitterness seems to emanate more from the roast than anything. The posted ABV of 9% is nicely integrated – you can tell this is a big beer, but at no point does it cross the line into boozy. The medium body helps to boost the flavours, and a pillowy carbonation bulks things up somewhat. Things improved further as it warmed, and a little below room temperature is probably the best serving point, allowing the full range of flavours to make their presence felt.

Canada’s most populous province sorely lacks imperial stouts, and this entry from Amsterdam is a welcome addition. Its bad boy looks and robust flavour makes for a satisfying quaff, and for those interested in cellaring, this should hold up relatively well.

Amsterdam Tempest Imperial Stout is currently available at the brewery retail store: 21 Bathurst Street, Toronto.

TAPS The Beer Magazine - Spring 2011 Issue Contents

TAPS Spring 2011 Issue

TAPS The Beer Magazine - Spring 2011 Issue
Up front disclosure: It is no secret that I am now employed by TAPS Media, the parent company of TAPS The Beer Magazine. From time to time I've posted material on this blog (before and after being hired) with respect to work that has appeared in TAPS. My intention when posting said material, and the material below, is only meant as news, nothing more.

p.9 Bar Snacks
Coast-to-Coast Industry News

p.13 Quebec Dispatch by Mirella Amato
Brewing news from the belle province.

p.14 Every Day Is Cask Day by Joe Wiebe
There's no waiting for cask in Vancouver, you can enjoy a tasty fresh one any day of the week.

p.16 Brewing A Brewery by Matt J. Simmons
Chapter Two in the ongoing series about starting a microbrewery. “We have a name. It might not seem like a landmark, but it’s taken a long time to come up with something satisfactory. The candidates ranged from obvious to hilarious and everything in between. There were plenty of great names and a few not-so-great ones; all were discussed openly and at length. We struggled valiantly through brainstorming sessions and late-night logo design, emailing ‘top-five’ lists back and forth for weeks. It took long discussions on brand-ing, logos, and labels to come to a consensus. Oh, and beer, it took lots of beer..."

p.18 Verboten! by James Burla
Alberta Bans High Alcohol Beer in reaction to teen binge-drinking.

p.19 French Connection by Mirella Amato
The Griffintown area of Montréal, just southeast of downtown, which was quite a lively residential area from the early nineteenth century through the middle of the twentieth century, is currently home to mostly factories and offices. Visitors passing through the area might be surprised to come across a large outdoor patio. Should their curiosity push them to enter the adjacent building, they may be further surprised to find themselves in a stylish, welcoming restaurant. This is the home of Brasseurs de Montréal brewpub.


p.21 Size Matters
You enter your local haunt, relishing the anticipation of what will surely be a perfectly poured pint of your favourite brew. Ahhh, there it is – inches away. Your local barkeep, all smiles, hands you your pint. You look at the glass, then at the barkeep, then back at your glass, but say nothing. You think, “here’s the rub, is it really a pint?” Are you getting what you believe you are paying for - a ‘real’ pint? Or, is your glass coming up a little short?

p.23 Roll Out The Barrel-Aged & One Hit Wonders by Craig Pinhey
Atlantic Canada brewing news...

p.25 Symbiotic Samba by Rob Symes
We live in a world of increasing user participation – it all started when a bunch of Greek guys got together to discuss a little thing called democracy. It seems to have culminated in the internet and the rise of the user-created Wikipedia, which is not only one of the web’s top ten sites in terms of visits, but also an unreliable source in countless essays, papers and dissertations. Until recently, the brewing industry has withstood this wave of change like the Rock of Gibraltar, and user participation has largely been limited to consumers buying and drinking a brewery’s offerings. Place your ear to the ground, though, and you’ll notice that change is afoot. The trend of amateur brewer-professional brewer collaboration is sweeping North America.

p.28 Brewing Rogue Rules The Roost by Craig Pinhey
Rogue’s Roost's brewer Lorne Romano is one of those ‘Serious Home-brewers turned Pro’ that are the engines behind many of the craft breweries in North America. Originally from Southern Ontario, Romano made a name for himself winning homebrewing awards. At the time he had one of the more sophisticated homebrewing systems – it looked to us ‘bucket users’ like a mini-commercial brewery. This was back in the early 90s.

p.30 A Little Piece of Britain by James Burla
Centuries old hop-growing centre in Kent lends its name to prairie trailblazer...

p.31 Introduction to China... Wow! by Bill White
The planet’s largest beer producer (by far), China. Beer and the brewing industry is mirroring the exponential growth in the rest of China and becoming more and more a part of the society.

p.34 Full Sail by Karla Dudley
A while ago I was purchasing some craft beer in a grocery store somewhere in the southern US (I know what you Canadians are thinking, “Beer in a grocery store? What a concept!”) and as I tend to do, I was making my choices based on what the box or bottle read. Craft brewers have a crafty way of getting your attention with colourful graphics, playful names, innuendo and creative wordsmithing. I can spend a lot of time in the beer aisle amusing myself with bottle-copy. As I meandered through the Smuttynoses, Moose Drools, Arrogant Bastards and Blithering Idiots, a rather understated bottle, by comparison, got my attention. I was on the hunt for some new IPAs to try and I liked the slogan: Full Sail – Brewed to Stoke, Stoked to Brew. I bought it. When I got it home I also noticed ‘Employee Owned’. I had not seen that on a bottle of beer before...

p.37 Ladies In The house by Chuck Cook
During the Middle Ages in Europe, brewing was a common profession for women, who were often known as ‘brewsters’ or ‘alewives’. During the last hundred years, not so much. However, recent years have borne witness to a re-emergence of women within the brewing industry. Here is a look at Belgium’s Brewing Ladies.

p.40 Simmering by Michael Olson
Chef Michael Olson soups it up!




p.42 Perfect Pair
Chefs Collin Stone & Aaron Lawrence create tantalizing beer and food matches.

p.46 Celebrating The Norm by Rob Engman
People of different ages and nationalities have their own cultural icons that become part of the fabric of their identities. A lot of these defining pieces of the quilt come from music and the media. For many of us who frequent a local pub, where it feels like a home away from home… a place where ‘everybody knows your name’, it's difficult not to make comparisons to the legendary TVland pub that was the home of the '80s sitcom Cheers. And one of the most memorable characters was Norm Peterson, the stoic and single-minded fixture played by George Wendt.

p.48 Quaffs, Questions & Answers by Mirella Amato
Based in Portland, Oregon, Lisa Morrison, also known as the Beer Goddess, hosts ‘Beer O’Clock!’ a weekly, hour-long commercial radio show devoted to craft beer. She is a regular columnist for numerous beer publications and blogs, and was the first female recipient of the national Beer Journalism Awards. Her first book, Craft Beers of the Pacific Northwest, will be released in April.

p.52 Walk On The Mild Side by Martin Sayers
Mild had been all but forgotten in Britain, despite the fact that for more than a century it was the most popular style of beer in the country. However, this dark, flavourful beer is rapidly winning back its lost fans in the UK and it may not be long before Canadian drinkers are able to sample its undeniable qualities.

p.55 Do The Craft Beer Can Can by Craig Pinhey
There is a beer can revolution going on. - Click on the link to read the entire article.

p.57 Dreadlock Challenge by Cary Hyodo
The quintessential tropical paradise awaits you on the Caribbean island nation of Jamaica. Whether you head into the lush, verdant mountains crisscrossed with waterways and bursting with picturesque waterfalls, or choose to frolic on one of the endless white sand beaches that surround the island, you'll never run out of oohs and aahs. Toss in a rich history, diverse culture, that ever present reggae rhythm and the tendency to dive into party mode at the drop of a hat – let’s face it, it’s virtually impossible to not have a good time here...

p.60 Adventures Of A Craft Beer Foodie by Tracey Phillippi
Living in Toronto, it’s pretty easy to drink locally. You can mosey on down to any number of reputable establishments and find a wide variety of Ontario taps. However, as a connoisseur of truly local food, I can literally trace my meals back to the farmer, whose hard work and devotion to his or her product is evident in each delicious bite. BUT… where does a Craft Beer Foodie go to find a truly local beer? I’m talking about a beer made with local hops and barley!

p.62 Granite Celebrates its 20th Anniversary by Troy Burtch
Stephen Beaumont has called Toronto's Granite Brewery a leader in the province’s brewpub scene and the late Michael Jackson sang praise for Granite’s Peculiar in a number of his world-famous beer books. The 2010 Golden Tap Awards honoured the Granite with the distinction of being the best brewery for cask-conditioned ale, the best brewpub or tied-house in Ontario, and the best cask ale in Ontario.

p.64 Down The Hatch by Troy Burtch
Interview with Michael Hancock. Ratebeer dot-commers have called his Weissbier one of the best in the world, and his Dunkel has received high praise from all those who have tried it. Michael Hancock, a veteran of 35 years in the industry, founded Denison’s Brewing Co. in Toronto in 1989.
**Click here for exclusive video**

p.66 Lagunitas, I Like The Way They Roll by Mike Tessier
Guitars, bongs, board sports and beer. The bad boys of the brewing world at Lagunitas Brewing Company love them all, but make no secret of their passion for all the bud-bearing plants...

p.68 It's All About Hooking Up
While most micro and craft brewers strive to be ecologically conscious, the brewing process is less than ‘green’ by its very nature. Besides the huge amount of water used, electricity consumption and fuel burned for transport, there is one more inherent problem: spent - but far from useless - malt is going into the garbage and landfill by the ton. The solution? Get the tasty, nutritious stuff to farmers.

p.69 Confessions Of A Brewer by Sam Corbeil
An education - get too many Cs and they tell you that you have to do better. Get too many As, and they start to think anything less is underachieving. I caught on pretty quickly and learned to play the game.

p.71 Ale'ing Alaska by Matthew J. Simmons
In the late 90s, two Alaskans rolled up their sleeves to make some beer fresh from the glaciers at the top of the continent. Paul Wheeler and Jeanne Kitayama own and operate Haines Brewing Company, a little brewery in a very large landscape. They set up shop in 1999 on the abandoned Disney set of "White Fang".

p.73 The Canadian Cream Ale Puzzle by Mirella Amato
George Sleeman set the Canadian standard, but East & West make a case for regional distinction.

p.76 Ask The Brewmaster by Bill White
How can a distributor & their employees learn to manage the proliferation of beer styles and ensure the beer is delivered in top quality? The MBAA Beer Steward Certificate Program.





p.78 Carboys In My Laundry Room by Christine Beevis
There’s one thing that unites all homebrewers; a love for craft beer. But spend some time brewing with them and you’ll quickly realize no two homebrewers are alike

p.79 By The Numbers by Luke McKinney
Beer can be beautiful, flavourful, soothing, inspirational, and thousands of other words which are no bloody use to someone shipping thousands of gallons. Breweries need to quantify their contents on spreadsheets as well as tongues, so while reviewers have developed more of a sophisticated code– language of adjectives than MI-5 ever could, businesses have boiled everything down to cold hard numbers.

p.81 Build Your Own Yeast Library by Christine Beevis
Who needs Shakespeare, Dickens or Elliott when you can pull out a bottle of your favourite 3787, 3874 or 1084? Yes, some people have libraries that show off their favourite books and some homebrewers build yeast libraries (also known as yeast banks) in their fridges or freezers, much like some families have kept yeast strains for baking bread and passed them along from generation to generation.

p.82 Tasting Notes
Pump House - SOB, Flying Monkeys - Netherworld, Gahan House - Island Red Premium, Bushwakker - Palliser Porter, Bierbrier - Pilsner, Lighthouse - Deckhand Belgian Saison - tasting notes provided by Stephen Beaumont, Roger Mittag, Chester Carey, Greg Clow, Craig Pinhey and Troy Burtch

p.84 Homebrew Recipe #10 by Eric Ecclestone
A relatively recent invention, the double IPA was born from the classic India Pale Ale style and some American craft brewing innovation. Also known as Imperial IPA, this is a big bruising style perfectly suited to the last of winter’s chill.

p.85 Wood, Wind & Ale by Matthew Bellamy
The period from the end of the Napoleonic Wars to Confederation was a heady time for Atlantic Canada and its brewers. The American Revolution (1775-1783) and the subsequent exclusion of the thirteen colonies from the British mercantile system led to unprecedented trade and prosperity.

p.88 My Shout by Stephen Beaumont
There is a monthly ritual among beer bloggers known as ‘The Session.’ Initiated by Stan Hieronymus at his Appellation Beer blog and chronicled most exhaustively by Jay Brooks at his Brookston Beer Bulletin, it is a single day on which a multitude of the beer-obsessed blog on a single topic specified by a member of the fraternity. In February, the chosen topic was ‘Bottle, Can, Keg or Cask?’ and its intent, as proposed by blogger Reluctant Scooper, was to make people consider the merits of beer dispensing in all its forms and, ultimately, address the question of whether it even matters.

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And A Successful TBW Pub Crawl - Kensington/Annex

TBW Pub Crawl wristbands

By 2pm on Saturday afternoon the inside of the Cloak and Dagger was beginning to fill with loyal supporters of Toronto Beer Week (TBW). The same was happening a couple of kilometres away at the Queen and Beaver on Elm St. It was the beginning of the TBW six-month countdown event - Two simultaneous pub crawls through the streets of Toronto, visiting 10 establishments along the way and knocking back numerous pints from the fine producers here in Toronto.

Nick Pashley, the author of notable beer books like Notes on a Beermat: Drinking and why it's Necessary and Cheers! An Intemperate History of Beer in Canada, joined me in leading a pub crawl in the Kensington/Annex area of the city while Bar Towel.com founder, Cass Enright, and Rob Symes led another one in the downtown core. (all four of us are founding members of TBW)

The Kensington/Annex Crawl
As soon as the doors opened at the Cloak and Dagger a handful of eager beer drinkers made their way towards the bar for what would be a great day of socializing, drinking, and celebrating the 2011 edition of TBW.

Armed with special edition TBW wristbands, pub crawlers were entitled to a number of discounts and prizes throughout the day, and the Cloak started our crawl off right as ten tap lines were devoted to $5 pints; a great way to kick things off.

Drinking on Caplansky's patio

After 45 minutes of introductions and sampling, Pashley took to the stage and awarded a number of prizes - two passes to Amsterdam Brewing Co. for brewery tours, a couple of TAPS The Beer Magazine t-shirts, a Great Lakes t-shirt, and a number of Ontario Craft Brewers (OCB) podcast cd's. A representative from Spearhead Brewing Co. (first commercial brew fast approaching) graciously donated some swag, including a hat and bottle opener at the Cloak.

Out the door and after a two-minute walk east our group stood in front of Caplansky's Deli at College and Brunswick. All the tables in the deli were jammed packed with hungry customers, so crawlers decided that the weather was good enough to claim their patio as ours. Chairs and tables were arranged and pints of Denison's Dunkel were consumed. We reached 40 people near the end of our time at Caplansky's and by our next stop, it jumped to 49.

The Burger Bar & Tequila Tavern is on the east side of Augusta just south of College. Another two minute sojourn. Again, upon arrival we were greeted with a packed house of Burger eaters and thristy beer drinkers. Thankfully the patio was wide open and it called out to us, as did the Robust Porter from Cheshire Valley Brewing Co., which word has it, we almost drained. Some more prizes were awarded at the Burger Bar before we pulled up stake and headed to our fourth stop -  The Harbord House.

 Rob Morra (Beau's) & Paul Dickey (Cheshire Valley)

The longest walk between establishments, The Harbord House crew were ready for us when we arrived. Our large crowd was whisked to the second floor where Superman, I mean, ummm, Rob Morra of Beau's All Natural Brewing Co. was waiting for us with a pin of Beau's Winterbrewed. We promised we'd do our best and dammit, we did it - we drank every last drop... After drinking on Caplansky's patio, and the Burger Bar's patio, the upstairs sit down area at the Harbord House was most welcoming.

We gave away some more prizes before heading onto the last stop on the crawl- a wall mounted Steam Whistle retro bottle opener and a bucket full of beer and swag from Great Lakes.

Another quick journey brought us to our final destination - The Victory Cafe on Markham. I'll admit it now, but I was concerned about showing up a 6pm on a courageous day. The Victory is known for filling the place and we weren't 100% sure if we'd be heading to the second floor or not. Luck was on our side as the pub was light in attendance, so we did our best to fill the place. After taking part in a very encouraging chat with the Victory's new owner we handed out the grand prize to one lucky winner - a tub of beer and goodies from the OCB.

By 7:30pm we called it a day. Some individuals moved onto other well-known Toronto craft beer pubs, some went home, and some stayed and helped the Victory empty their kegs. It was a great day from start to finish with 52 people taking part throughout the crawl! People in Toronto love their craft beer!

It needs to be said that the staff at all of the places we attended did an unbelievable job making us feel welcome, serving us in a timely and efficient manner, and doing so with a smile on their face(s). A huge thank you to the staff at Cloak & Dagger, Caplansky's Deli, The Burger Bar & Tequila Tavern, The Harbord House and The Victory Cafe!

Toronto is home to some amazing craft beer establishments and we touched on but a few. Get out there and explore!

We'd also like to thank the following breweries/organizations for donating prizes for the crawl - Steam Whistle, Great Lakes, Amsterdam, TAPS The Beer Magazine, OCB, Spearhead Brewing Co.

Today's the Day! Toronto Beer Week 6-Month Countdown Pub Crawls

It's go time... 2 separate Toronto Beer Week (TBW) 6-month pub crawls through the streets of Toronto at the same time today, kicking off at 2pm.

Downtown crawl: Hosted by Cass Enright and Rob Symes
2pm: Meet at Queen & Beaver
2:45: Head to 3 Brewers (arrive 3pm)
3:45: Head to Duggan's Brewery (arrive 4pm)
4:45: Head to beerbistro (arrive 5pm)
5:45: Head to C'est What (arrive 6pm)
7:00: Wrap Up

Visit of Facebook event page - Twitter Feed

Kensington/Annex crawl: Hosted by Nick Pashley and myself
2pm: Meet at Cloak & Dagger
2:45: Head to Caplansky's Deli (arrive 3pm)
3:30: Head to Burger Bar (arrive 4pm)
4:40: Head to Harbord House (arrive 5pm)
5:45: Head to Victory Cafe (arrive 6pm)
7:00: Wrap Up

Prizes/Offers
- The OCB has provided TBW with some beer tubs full of ..... one winner per crawl (to be awarded during crawl - handed out at a later date)
- Steam Whistle has donated some prizes for the pub crawl - winners will be chosen at the Harbord House and C'est What.
- Amsterdam Brewing Co. has also graciously donated some prizes for the crawl that will be awarded along the way (on both crawls)
- Great Lakes are putting together two cool gift packs that are going to be sweet!
- TAPS The Beer Magazine has some t-shirts to award lucky crawl participants
- 2 reps from Spearhead Brewing Co. will be joining the crawl (one on each) and will have some swag

- beerbistro: Free frites
- Queen & Beaver: App specials
- Burger Bar: $5.50 tax in for a pint or a flight
- Cloak and Dagger: $5.00 select pints

Beers
- 3 Brewers is offering a Pubcrawl-exclusive $6.50 (tax and tip IN) flight of their beers
- Duggan's will be featuring the new Irish Cream Ale for the crawl
- Harbord House will have a pin of Beau's Winterbrewed
- Burger Bar: Hockley Stout, Cheshire Robust Porter, Beau's IP'eh, and Railway City ShamBock. On Cask GLB Citra Blast
- C'est What will be tapping a special cask of Big Butt (version 3) just in time for the pub crawl

Craft beer - great establishments - lots of prizes - creating memories: Join us!