beernesday

"The way we brew, whatever raw material we use is there because we want the flavours that it brings to the beer.  What the big brewers tend to do, is they've gone down a road of, dare I say, removing flavour from the beer... They add things like rice and maize to give them the sugar that provides the alcohol without adding flavour.  If you listen to their ads, they tell you that their beer tastes cold.  They say the beer tastes crisp.  They don't say it tastes malty or hoppy or you taste the fruitiness of the yeast, all that kind of thing." Rick Dellow quoted in the Vancouver Courier September 17, 2010

"Brands like Red Racer, Driftwood, who are totally thinking outside of the box... they're the next wave... All liquor distribution, liquor control issues aside, I think there's something festering that's about to totally happen in this province as far as brewing.  I think we'll see a handful of new breweries happen, real small, that'll be really innovative and great." Nigel Springthorpe co-owner of the Alibi Room quoted in the Vancouver Courier September 17, 2010

"Microbrewing in B.C. has never been easy, but the makers of craft beer are enjoying a growing thirst for their product.  And not just beer nerds are sampling craft and cask beers at places like the Alibi Room.  Most of the events at the first Vancouver Craft Beer Week this spring sold old, as did last year's Hopscotch whisky, scotch and beer festival in Vancouver.  Fifty-five hundred people attended Nando's Canada Cup of Beer at the University of B.C. over two days in July where, organizers say, half the vendors were microbreweries.  And craft beer enthusiasts reportedly snapped up tickets to last weekend's Great Canadian Beer Festival in Victoria in 10 minutes." Cheryl Rossi Vancouver Courier September 17, 2010