Tasting the Innis & Gunn Winter Beer, 2010

October 4, 2010

Its coming, and its just around the corner… This winter as the Christmas beers begin to flood the LCBO again; we will be getting back the Innis & Gunn Connoisseur’s pack, and in this years pack is the strongest Innis & Gunn ever made – the Winter Beer. My good friends at Innis have been chatting about this beer for a long time now. In the summer I had heard that Dougal (the founder and BrewMaster) was working on a spiced beer, one that he was more excited about than any other beer he has made. This definitely got me excited – I already love the sweet, creamy and caramel oaky flavors of the Innis Original – the idea of a spicier and stronger version for the winter sounded perfect!

We should expect the Connoisseur’s Pack to be made available late October to November for the Christmas Release; probably the best overall beer release at the LCBO. I was fortunate enough to get the Connoisseur’s pack ahead of time thanks to my good friends at Innis & Gunn, and I have been saving the Winter Beer since – until now. The time finally came. I had enjoyed the Original and the Rum Cask that came in the pack, but have been waiting for the right moment to test the Winter Beer on my palate. It was a calm Sunday afternoon, football filled my living room, but my Innis & Gunn glass was empty. Time to fill it! Read the rest of this entry »


Did Someone Say Brunch? Grab a Blanch de Chambly Mimosa!

October 4, 2010

One of my all time favorite meals is brunch. It is such a delicious combination of foods from all courses coming together in perfect harmony. Everything from eggs and pancakes to bacon, roast beef, shrimp, pastas, desserts and more make it onto the table. Beyond that, there is usually a wide selection of juices, coffees, cocktails, beers, spirits, and usually mimosas; the classic brunch drink of orange juice and champagne.

I do love champagne, but honestly the classic mimosa leaves something to be desired. It always ends up a bit to sharp, and unless you are using very expensive sparkling wine, a bit to tart. Ah ha, beer to the rescue. Here is one of my most favorite beer cocktails that people are always shocked, and then astounded by; the Blanch de Chambly Mimosa! It is smoother, creamier, has a soft vanilla and warm spice character to it, and just compliments orange juice better than champagne can. Read on for the directions, and I dare you to try it! Read the rest of this entry »


Defined: Baltic Porter

October 4, 2010

Aroma: Rich malty sweetness often containing caramel, toffee, nutty to deep toast, and/or licorice notes.  Complex alcohol and ester profile of moderate strength, and reminiscent of plums, prunes, raisins, cherries or currants, occasionally with a vinous Port-like quality.  Some darker malt character that is deep chocolate, coffee or molasses but never burnt.  No hops.  No sourness.  Very smooth.

Appearance: Dark reddish copper to opaque dark brown (not black).  Thick, persistent tan-colored head.  Clear, although darker versions can be opaque.

Flavor: As with aroma, has a rich malty sweetness with a complex blend of deep malt, dried fruit esters, and alcohol.  Has a prominent yet smooth schwarzbier-like roasted flavor that stops short of burnt.  Mouth-filling and very smooth.  Clean lager character; no diacetyl.  Starts sweet but darker malt flavors quickly dominates and persists through finish. Read the rest of this entry »


Defined: Northern English Brown Ale

September 30, 2010

Aroma: Light, sweet malt aroma with toffee, nutty and/or caramel notes.  A light but appealing fresh hop aroma (UK varieties) may also be noticed.  A light fruity ester aroma may be evident in these beers, but should not dominate.  Very low to no diacetyl.

Appearance: Dark amber to reddish-brown color.  Clear.  Low to moderate off-white to light tan head.

Flavor: Gentle to moderate malt sweetness, with a nutty, lightly caramelly character and a medium-dry to dry finish.  Malt may also have a toasted, biscuity, or toffee-like character.  Medium to medium-low bitterness.  Malt-hop balance is nearly even, with hop flavor low to none (UK varieties).  Some fruity esters can be present; low diacetyl (especially butterscotch) is optional but acceptable. Read the rest of this entry »


Canadian Brewing Awards Announced

September 29, 2010

At the end of Toronto Beer Week last week the Canadian Brewing Awards were handed out to the top three beer styles in 30 Categories as well as the Brewery and Beer of the Year Awards. From BC, Central City Brewing took home the Best Brewery Award, and their Thor’s Hammer Barley Wine won Best Beer. BC and Quebec brought home the most Gold awards, with Ontario getting some recognition as well. The biggest shock for me came in the Cream Ale category where Sleeman’s Cream Ale beat out both the Muskoka Cream and Cameron’s Cream. I would actually like an explanation on this. For the full award listings see the post at Great Canadian Pubs and Beer by Troy Burtch.


Defined: Southern English Brown

September 29, 2010

Aroma: Malty-sweet, often with a rich, caramel or toffee-like character. Moderately fruity, often with notes of dark fruits such as plums and/or raisins.  Very low to no hop aroma.  No diacetyl.

Appearance: Light to dark brown, and can be almost black.  Nearly opaque, although should be relatively clear if visible.  Low to moderate off-white to tan head.

Flavor: Deep, caramel- or toffee-like malty sweetness on the palate and lasting into the finish.  Hints of biscuit and coffee are common.  May have a moderate dark fruit complexity.  Low hop bitterness.  Hop flavor is low to non-existent.  Little or no perceivable roasty or bitter black malt flavor.  Moderately sweet finish with a smooth, malty aftertaste.  Low to no diacetyl. Read the rest of this entry »


The New Randall by Dogfish Head Really Puts the “Hop” in Hop-Head

September 28, 2010

Here is another amazing example of why I love Dogfish Head and its founder, Sam Calagione. Back in the early 2000’s at some beer festivals you may have seen Dogfish head pumping some of their IPAs through a vertical tube of fresh hops then poured directly into your glass. Most notably the 120 IBU (International Bitter Unit) 120 Minute IPA was being fed through what Sam named Randall, producing a wildly fresh, enamel eating, hoppy beer. This was a fun and unique experiment for Dogfish, and also a way for Sam to prove to the West Coast Brewers that the East Coast knows how to hop it up too.

Now though, Sam has introduced Randall the second, a much more refined and engineered version of the original makeshift Randall. This version installs onto a tap line, and has two chambers allowing Dogfish to filter beer though the ingredient of their choice in one, and the second to reduce foaming. Guess what they have been doing with it… Read the rest of this entry »