The Bar Towel

That is an excellent idea, Greg, and it's been quite some time since I last hosted a beer and chocolate tasting. I'll look into the possibility of doing something along those lines in the fall.

Here's the latest newsletter from beerbistro for those who have yet to make it on to our mailing list. (If you wish to be added, just send an email to beerbistro@rogers.com with the word 'subscribe' in the subject header.) Of particular note are items 1 and 2 about our Summer Beer Festival and July ...

Slight correction here: There is no admission charge to go to the St. Lawrence Market fest. You do pay $5 for a tasting glass, but once you have it you can come and go over the weekend as much as you want. Try doing THAT at Fort York.

Adding salt to your beer actually flattens it. It's an old practice, now rarely seen, but the idea behind it was to de-carbonize your beer so that it would be less gaseous. Because the byproduct of getting CO2 out of your beer is the creation of foam on top of it, somewhere along the line it became ...

There is at present a ton of Hopback at Summerhill.

A suggestion: Now that you've read it and found it lacking (or, heaven forbid, not), use the link at the bottom of the page and write your comments to the editor. Who knows? It might just provoke them to do something more serious next time.

"Gives head like a $2 whore"?!?!?!?!

Thanks for the info, al. (I would have replied sooner, but I just saw the post tonight.) I've passed it along to Brian and Kathleen and we will certainly keep it in mind when the next wave of hiring hits.

Ya, I know, but Kid Presentable already works in the beerbistro kitchen! Seriously, beerbistro is looking for some new blood (not literally) for the kitchen. If you know anyone who might be a candidate, please ask them to call 416-861-9872 or email beerbistro@rogers.com and ask for Brian. Not only w...

The concept of 'sin taxes' is a throwback to this province's sorry Protestant past, when anything even remotely enjoyable, including, at one point, such obviously begign activities as dancing, was considered sinful purely because it was pleasurable. This is the same cultural context which instructed...

For those of you who are not yet on our mailing list, here is the first edition of beerbistro E-News . If you wish to receive info from beerbistro directly to your email box, please send an email to beerbistro@rogers.com with the word 'Subscribe' in the subject. beerbistro e-news April /May 2004 Sha...

When I was researching the Great Canadian Beer Guide no. 2, I confirmed that CEEPS, Charleys and Port Arthur were all still brewing. Nothing exciting at any of them, mind you, but they were brewing.

I'll be the first to admit that Leffe Brune is a credible ale, although I personally find that the Blonde is to Belgian ales what Miller Lite is to "true pilsners." (Belle-Vue Kriek? Don't get me started.) However, I cannot tell you the number of times I have heard Belgian brewers complain...

I'm glad people enjoyed the story, and thanks for the comments. If you wish to encourage the section editor to run more stories on beer, you can do so at CRoss@globeandmail.ca. (I offer this not so that I can get more work, but so that good beer can get more press.) Great to see even the notoriously...

And BTW, penultimate means second to last, so my question for Romano is what would be his last beer if Rickard's is in the second-to-last spot?

I'll take Michael's trivia one step further with a tale told me by a now-retired, then-active brewing executive with Molson. (No points for guessing who.) Yes, there was a brewer named Rickard, although I too forget his first name, and it was he who developed the marvellous idea of adding caramel to...