The Bar Towel

Cali is tough to beat, and DC doesn't have as much beer cachet as something like Philly would on the east coast. But I think there are still a boatload of Canadians going down this time, not sure how many from the west are going to make the trek. DC bars are able to stock a lot of beers not normall...

Wasn't the lcbo selling a wines in single serving cans at the POP at one point?

http://zythophile.wordpress.com/2010/09/14/so-what-is-the-difference-between-barley-wine-and-old-ale/ Regular readers will remember that I’ve already talked here about how “ale” continued to be a different, less hopped drink to “beer”, not just a synonym, right through to at least the end of the 19t...

For what it's worth, I've read that the addition of Guinness essence to a locally brewed base is also the process used for a lot of the country-specific FES variants. The Desnoes and Geddes brewed FES from Jamaica tastes like a corn based lager with essence added. And the Nigerian version supposedl...

Tapsucker wrote:Yes, there was a distinction like this. I think I'll leave it up to Gary Gillman to respond, because I bet he's got some amazing sources to refer to on this. Just sayin'

Love his beer history posts.

The ES available in the US is indeed brewed by Moosehead. Considering the great selection in the US, I have never ever bothered to try it, and probably never will. I'll agree with you there, there is a plethora of better options out there. I was dating a girl in Syracuse at the time though, and she...

midlife crisis wrote:I thought Gary, or someone, said US FES is brewed at St James Gate?

I was talking about ES, not FES.

Does anyone know the specifics of Extra Stout manufactured for the US market? Some sources online say that at some point Labatt's lost US distribution of the brand and that it's actually now brewed in New Brunswick, by Moosehead. The Extra Stout I had was down in the US, so it may not have been Laba...

oops - posted a comment in the wrong thread.

Derek I've read that today it's not even a soured component but a food-grade acid of some kind. Gary It makes sense that they'd do this. They use to sour a batch (lactobacillus), pasteurize & concentrate it, then ship this 'essence' around the world to be added to other brews (rather than bring...

I prefer Labatts-brewed Extra Stout over Draught, personally. Never had the St. James Gate Extra Stout for comparison, though I'd be willing to bet it's better than either of the versions we get here.

No you're an ass for trying a beer once (hence "tried") and then telling everyone they don't know what they're doing. It's irresponsible. Trafalgar is notorious for quality assurance issues, so that's fair game, but Beau's isn't. Possibly because you don't know anything about wine? Some e...

I would hope you're not lying, but it's still a bullshit comment. Try a beer once, pour it down the drain and then tell Bartowel that they don't know what they're doing? Thanks for the advice, but don't be an ass and assume that your experience with a beer (that you've "tried") is indicat...

No beer is worth entering a lottery, paying 30 dollars for a ticket, travelling almost a thousand kilometers, waiting in line to get in a pub, then waiting in line again to get the beer, and scratching another lottery ticket to see if I get the barrel-aged variant. Unless I hear reports that this y...