beernesday

more press for r and b's chef series beers day-um, is the nettle, mint and ginger ever delicious! it's another list! the 33 best beer bars in the united states i have been remiss - i have only been to two of these bars (belmont station and monk's kettle, if you're keeping track!) darn, looks like there's more beer travel the lower mainland gets another tap & barrel this one will be in north van on the waterfront signs that your glassware is dirty beer cruise south of the border in praise of the pilsner where joe wiebe thinks you should drink in vancouver this summer why you should drink organic beer (and p.s. dogwood brewing will be organic when it opens later this year) the latest brewery tour to hit vancouver is cycle vancouver a three hour bike tour of three breweries , postmark, bomber and main street it runs every second saturday from june 28 to september 20 leaving from spokes bicycles at denman and georgia and winding its way thr...

my notes from yesterday's beer column on cbc radio one's on the coast with gloria macarenko sitting in for stephen quinn There really is no right or wrong way to pair food and beer, it really comes down to personal taste. Different beers bring out different flavours in food, leading to different experiences. There are some guidelines, like following the three c’s – complement, contrast and cut – but the best way to find an excellent pairing is to experiment for yourself.   The theory behind “Complement” is pairing like with like: chocolate stout with chocolate dessert.  In contrast (ha ha), the “Contrast” is just like it sounds: pairing opposites, like sweet with savoury.  To “Cut” is to use the carbonation in beer to cut through the fat in food or to use the bitterness in beer to cut through the sweet in a dish.  These three “c’s” are a good starting point for beer and food pairing experiments. Usually when we talk about food and beer pairings we a...

i will be on cbc radio one's on the coast this afternoon at 5:50 sipping on beer and chatting about it with gloria macarenko specifically we'll be talking about the chef series of beer from r and b brewing which launches today! and here is yesterday's press release: NEWS RELEASE For Additional Information Contact: Katharine Manson katharine@mansoncommunications.com 604.318.9690 How Many Chefs Does It Take to Make Great Beer? R&B Brewing Co. Launches the Chef Series Vancouver BC, May 26, 2014 - Anyone who has ever worked in a restaurant knows that 'kitchen beers' are two of the most satisfying words a cook can hear. Not only does it signal an end to a very long day, it is the beginning of a nightly ritual that results in cold beer, comfort food and camaraderie. Beer has come a long way over the past few years, making its way from late night kitchen relief to prime time dining room enjoyment. In collaboration with five of Vancouver...

softball is wreaking havoc on my cask night schedule no cask this week for me but last thursday i managed to get to the yaletown for the vanilla mint brown ale cask not at all my thing - glad i had a sip of ryan's first! i tried the current seasonal, an esb very butterscotchy on the nose so much so that i couldn't get past that to properly give the beer a chance diacetyl doesn't float my boat, alas

last night's cask at the yaletown brewpub was cory's vanilla brown ale with a hint of mint think winter ale think chocolate mint but just a hint not overwhelming, it was very pleasing i had two...

last thursday at the yaletown brewpub the cask was stout dry-hopped with sorachi ace i wasn't too sure about dry-hopping a stout, but you know what! what? the sorachi ace worked like a charm in the stout not a citrusy hop, it lent some bitterness and depth of flavour to the stout bravo, i say, bravo! last night at the railway club it was an r&b cask of mint and cucumber ipa let me begin by saying that i hate cucumber not just dislike, its a burning passionate hatred i love pickles, i hate cucumber, i am large, i contain contradictions others may find the cuke innocuous, but i can smell it a mile off and be driven into a homicidal rage however, i did try the cask i love an ipa, i like mint... maybe i could get over the cucumber part? alas, the murky brew smelled too much like cucumber for me to even consider more than a few sips the mint was nice though... everyone else appreciated it... i'm just a cuke hater okay?  geesh!