beernesday

what i had to say a couple of weeks ago about the craft beer scene in onterrible vs. british columbia (or more accurately hamilton/toronto vs. vancouver) for the rest of my column, see below the cbc website piece Ontario's craft beer scene has grown up over the years, columnist says Plus, check out Rebecca Whyman's picks for this week CBC News   Posted: Jul 21, 2016 1:45 PM PT  Last Updated: Jul 21, 2016 1:45 PM PT On The coast beer columnist Rebecca Whyman says there's been a lot of improvement — especially when it comes to variety — in Ontario's craft beer scene. (Jaison Empson/CBC) 24 shares Facebook Twitter Reddit Google Share Email Related Stories OTC beer and wine Where everybody knows your name: columnist talks value of craft beer tasting rooms How to have your summer beer and eat it too On The Coast  beer columnist Rebecca Whyman usually keeps things ...

my notes from tuesday's beer column on cbc radio one's on the coast with stephen quinn: Spring, schming! This year we seem to have skipped Spring and gone directly to Summer.  Here's what I think you should drink now Summer's here: Generally people like a more effervescent beer in the summer months.  When the weather heats up, people lean more towards the beers that seem “lighter” – in body, and often in alcohol too.  Wheat beers are a great summer choice as they have extra thirst quenching ability because of their increased acidity from the wheat: Belgian witbiers are brewed with malted barley and raw wheat, lightly spiced with coriander and bitter orange peel, and subtly hopped.  They pair really well with vinaigrette salads, shrimp, thai food and brunch faves like bacon and eggs.   Local examples of the style:   Yellow Dog Take a Walk Wit – 4.9% - available in 4 packs of tall cans and at the tasting room; Strange Fello...

me again ! Distillers and brewers sharing barrels in new trend Beer columnist Rebecca Whyman says new trend could take off locally By On The Coast,  CBC News   Posted: Jan 19, 2016 7:17 PM PT  Last Updated: Jan 19, 2016 7:54 PM PT Right now these barrels hold delicious whiskey, but who knows? Maybe they could soon be filled with delicious beer. (Tim Moffatt/Flickr) Tried liquor-flavoured beer? Get ready for beer-flavoured liquor  7:37 19 shares Facebook Twitter Reddit Google Share Email Related Stories B.C. craft beer scene set to grow in 2016, says beer columnist Beer columnist says 2015 was the year of the sour Craft beer variety at B.C. Liquor Stores set to grow next week For some time now, craft brewers have been aging and conditioning their beer with whiskey and bourbon liquor barrels to add another dimens...

my notes from yesterday's beer column on cbc radio one's on the coast with stephen quinn with my look ahead to 2016: After exhaustive research, I believe that 2015 closed with 113 craft breweries in B.C. - except, in talking to Joe Wiebe, I'm questioning that number.  He says that if you exclude all the shadow brands, contract brewers without their own brewery and multiple locations, the number is actually exactly 100.  So I'm going with the number of craft breweries in B.C. is somewhere between 100 and 113 at the end of 2015. What I do know is that 20 new craft breweries opened in B.C. in 2015.  5 of those were in Vancouver, 8 in the Lower Mainland and 5 on Vancouver Island. And there are more breweries in the works for B.C. in 2016! The Georgia Straight says that there will be 15 breweries opening in 2016, and The Growler puts the number at more like 20.   The ones that I am aware of who are close to opening are:  Faculty Brewing...

Mt. Pleasant Series Limited Release - Kettle Sour Export Stout.  R&B Brewing Co, the original East Van craft brewery, has ventured into the world of sour beer with their latest limited release. As part of the Mt. Pleasant Series, the new Kettle Sour Export Stout is a unique addition to this growing-in-popularity craft beer choice. THE ORIGINAL BEER. Often thought of as the original beer, 'sour' was the way all beer tasted in early times. This was due to the bacteria and yeast that organically ended up in the beer.  When pasteurization and refrigeration came along, the sourness was removed from the beer during the brewing process. With the trend-shift towards crafted and artisanal food and brews, sour beer has had a resurgence, and has grown in popularity in BC, and all over North America. WHAT IS KETTLE ...