On Wednesday September 22nd, in the middle of Toronto Beer Week the Beer Bistro hosted a beer tasting of four Lost Abbey Beers, and two from Port Brewing. Cass Enright from the Bar Towel introduced Matt Tweedy, a Beer Bistro employee, and assistant brewer at Duggan’s Brewery who also spent 8 weeks at the Lost Abbey for a brewing apprenticeship. You couldn’t ask for a better journey through the six beers which Matt had very intimate experiences with. Each unique beer was introduced and described by Matt, who was able to regale us with stories straight from the brewery. The Lost Abbey focuses on Belgian inspired beer brewed in California, and Port Brewing creates classically west coast beers also in California. Read the rest of this entry »
On Wednesday September 22nd during Toronto Beer Week the Beer Bistro will be hosting a tasting of 4 Lost Abbey Beers and 2 Port Brewing Beers for $25. Both of these Californian Breweries have made a prominent name for themselves amongst brewers and beer lovers. Their products perfume with heritage an passion, and are filled with life and excellence.
The Lost Abbey Beers Features will be the Carnevale (dry hopped saison at 6.5%), Avant Garde (Biere de Garde style malty beer at 7%), Red Bard Ale (a spicy farmhouse ale with roots in rustic Southern Belgium at 6.7%), and the Lost and Found (a trappist inspired Abbey Ale at 7.5%). The 2 Port Brewing beers are the Old Viscosity (nick named the big nasty, this is a 10.5% stout/barleywine/old ale that needs to be tried to be understood) and the Older Viscosity (A bourbon barrel aged version of the Old Viscosity that is up to 12.5%).
“Distinctly Innis” A One Year Tasting of the 2008 Innis & Gunn Rum Cask (part 1 of 2, tasting the Original Innis & Gunn)March 17, 2010
Back in 2002, leading whisky producer William Grant & Sons decided to make ale-finished whisky. Renowned Brewer Dougal Sharp was commissioned to formulate a special beer that would be used to impart a smooth, beery character to the bourbon barrels; this would in turn flavor the maturing whisky (the same way port and sherry finished whiskies are made).
A unique, malty, Scottish Beer was produced and placed in the barrels for 30 days before being discarded to make room for the whisky. The Ale Cask Whisky was a real success, and it was only many months later, after thousands of gallons of beer had been used, that Dougal received a call that would change everything. Read the rest of this entry »
Over the years I have done a lot of experimenting with beer. First of all, one of my favorite things to do in the entire world is search for, and drink beers which I’ve never had before; that’s kind of an ongoing mission. And a delicious one! I’ve also done a lot of cooking with beer: in marinades, barbeque sauces, sweet syrups, in deserts, and more than anything just simply pairing real beer with great food.
One thing that I don’t do a whole lot of is baking with beer. Read the rest of this entry »
Anytime the guys at the Brooklyn Brewery put their creative minds and palates to work they create something truly spectacular. Garret Oliver (Brew Master) and his team never cease to amaze me, and the Local 1 is no exception. It is a Belgian Inspired Strong Golden Ale at 9% abv, and comes in custom designed 750ml corked bottles. Luckily, the Local 1, as well as its sister beer the Local 2, are both available year round in most of the United Sates. From Ontario, unfortunately we don’t really have easy access to either. Beer bars like the Beer Bistro will often have it, if not you can always mission over to Ryan’s Party Store in Port Huron, or Premier Gourmet in Buffalo to find them.
They really are worth the mission. The Local 1 is brewed with Brooklyn’s special Belgian yeast strain, and is 100% bottle re-fermented making it strikingly unique. Read the rest of this entry »