The Bar Towel

Is it not possible to do what beerbistro did and do a private order amongst us? I know my girlfriend would be all over that for a case or two. Nope, there doesn't need to be an agent. beerbistro, Volo and other places have placed similar private import orders in the past. Everything still goes thro...

I'll throw my hat into the ring for Mill Street Stock Ale as well. My brother brought an unbeliever to town one weekend and we went to the Mill Street brewpub. He ordered the Stock Ale and wouldn't stop talking about it.... even after he went back home. Apparently he started showing up at people's p...

velovampire wrote: I'm still kid of confused about the common style - is it an ale brewed with a lager yeast, or a lager fermented at warmer temps.?

If the style is classified as California Common then it would be a lager yeast fermented at the low end of an ale yeast's fermentation temperature range.

StevenThrasher wrote:Unibroue La Terrible (after sufficient cellaring)

I'll second this one. Fantastic...

Belgian wrote:I find Brit ales are extremely elegant, American ones somewhat more brash, and Canadian ones are - for the most - a little uncertain what they are.

I love that description, very well said.

In San Francisco we really liked Magnolia Brew Pub. Magnolia brew pub, home of the best-named barley wine ever: Old Thunderpussy. Oh - my - god.. ok SOLD, San Francisco it is! Woot! Now to get tickets... and figure out what area of town to stay in.. I hear it's pretty sketchy. I'll put in a Plug fo...

I can vouch for San Fran. We visited last March and really enjoyed ourselves. In San Francisco we really liked Magnolia Brew Pub. We took a side trip north to Sonoma County for a couple of days and stopped by Bear Republic in Healdsburg and Russian River in Santa Rosa and also did a bike tour to vis...

I tried this for the first time last night... WOW. I loved it. Pouring it and watching the bubbles rise to the top of the glass tells you could tell that this was a heavy beer. I was shocked by the amount of spice that came across in this beer: boatloads of clove on the nose and palate. Lots of dark...

We were in Buffalo a couple of weekends ago, pretty similar story to what's been said before. We went over Saturday around noon and it took about an hour and a half to get a cross at the Queenston-Lewiston bridge. On the way back Sunday afternoon we went over the Peace bridge and it took all of five...

Derek wrote:Do you have a good heat source? If you're using the stove-top, you'll probably have trouble getting that to boil.

Great point, Derek... I should have mentioned that. The large stock pots boil great... as long as they're not on my stove. I use an Eastman Outdoor Big Kahuna burner for my boils.

Your best bet would be any restaurant supply store.

I bought mine at Nikolau Restaurant Supply on Queen by Bathurst. I was also in European Hotel and Restaurant Imports and they have a good selection, and are less crowded than Nikolau. They're in South Etobicoke.

Another follow-up in The Star today: http://www.thestar.com/News/GTA/article/263909 I have to admit, the opening line hooked me: "This is a story of how a relatively bland, inoffensive Belgian beer developed an extremely powerful kick." I still have a hard time believing the stupidity of i...

If there were more private sores in a place like Toronto competition would dictate that some would actually be really good. That is why places like Bar Volo come into existence, the 'upper tier' of clientele with taste are out there and won't settle for less. ...the key word here is "some"...

lister wrote:Small beer makers 'hopping' mad.

http://www.thestar.com/News/Ontario/article/260808

And more from The Star today: http://www.thestar.com/Business/article/260999

An article in today's Globe and Mail discusses Heritage's purchase of Scotch Irish. Interesting stuff! Check it out here