Tag Archive: beer


Every week has a new festival..

And this Saturday, The Toronto Wine and Spirits Festival is coming to the Distillery District.

Details are scarce but I can tell you a few things. Emma Brown and Scott Rondeau (co-founder of the Toronto Festival of Beer) of Power Juncture, a Toronto-based events company are behind this one and with 2010 being its second year, hopefully they have some of the kinks worked out.

There’s going to be loads of food and booze. With around 40-50 vendors serving up all manner of alcoholic beverages and food to pair ‘em worth, you’re going to need to make a pit-stop at Cherry Beach just to give yourself time to digest! Notable attendees include Beau’s All-Natural Brewing Company, Innis & Gunn, Kado Enterprise (sake), Victoria Gin, and Mill Street (naturally).

It’s low-key. With less people and a bit of a more mature atmosphere expect less drunken debauchery and line-ups.

The whole thing’s outdoors. It looks like the shitty weather we’ve been experiencing is on its way out and I can’t imagine a better way of spending a Saturday afternoon. Overall, I think the Distillery District is a decent place to hang out.

It’s a pretty good deal. $22 gets you in and with your admission comes 5 vouchers good for whatever food and drink you might want. Additional vouchers cost a buck.

The festival is running Thursday and Friday, from 6 to 11pm. Saturday, its open from 12 to 5pm and it’s back to the regular evening schedule for Sunday.

If you’re going to buy tickets at the event, they’ll run you $30 so buy them online or you can pick  up two for $22 through Groupon but act fast ‘cos that deal’s done in eight hours.

To get there, take the Parliament St. bus south until you reach Mill St.

I’ll be out there on Saturday so if you see me, say hi!

Nora Maynard asks a great question and since nothing is more appealing to me than being stuck in a tropical paradise with an unlimited supply of booze, I’ll answer it.

1. Pink Gin-and-Tonic

One of my favorite cocktails made so much better with the inclusion of Fever-Tree Tonic Water.

2. Dark-and-Stormy

Because I’ve been drinking ginger beer since I was little.

3. Mai Tai

It’s so hard to find a good one and we’re lucky to have three or four bars in Toronto who do it justice. The quinessential island drink.

4. Black Velvet

A bit of an oddball choice but I really enjoy ‘em.

5. Manhattan

Always a Manhattan, never a Martini. I can’t help which camp I fall in… What are your desert island cocktails? |The Kitchn|

James Chatto’s swan song for Toronto Life finds him celebrating the architects of the current renaissance our city’s cocktail culture is currently reaping the benefits of. Having finally gotten around to visiting Barchef, I think I need to make my way to both the Black Hoof and Ame. |Toronto Life|

Malcolm Gladwell wonders why we’re surprised when we treat drinkers like sex-and-violence-crazed ruffians and then they behave that way. His idea of using culture to constrain our expectations surrounding the consumption of alcohol has merit. |Toronto Life|

Speaking of ruffians, the City of Toronto has approved temporary changes to the serving hours for bars during the World Cup. You’ll be able to get your booze one, whole hour earlier! |blogTO|

What the city giveth it taketh away… Any bars and restaurants within the G20 security zone will have their patios closed for the two weeks of the summit. I agree with Adam Vaughan on how poorly this has been planned regarding the needs of the city. Makes me wanna strap on a bandanna and start some shit! |CTV Toronto|

Aluminium cans are actually far worse for the environment than bottles when you factor in strip mining.  I never really thought about it but it makes sense to me. Apparently, places like Jamaica and Ghana are hit really hard by this. |Nor Cal Beer Guide|

Instead of buying ginger beer for your Dark-and-Stormys make some. It’s dead-easy and if you have any flip-top bottles lying around, they make for the perfect receptacle. Bonus: The strawberry consommé recipe just below is delicious as well! |Design*Sponge|

Rachel Maddow makes a Manhattan! I agree with her on the heavy-handed use of bitters and the omission of the cherry. |sis. boom. [blog!]|

In related news, smart people drink more alcohol. I’m sure she would agree. |Gawker|

Depending on the cocktail you’re making, you might want to use a different shake. Every bartender has their own twists but knowing how long and, more importantly, when to shake can be key. |StarChefs|

In a round-up of this week’s interesting recipes, we have the Flor de Jalisco (think a margarita with marmalade and agave nectar in place of triple sec), the Sake and Raspberry Sorbet Cocktail (not a fan of blended drinks but this looks  tarty enough),  the Rhubarberol (my second favorite thing to come out of spring after fiddleheads) and the Sleepyhead (you can never have enough ginger). |SLOSHED!, Lemons and Anchovies, Houseboat Eats, Imbibe|

Review: Georg Schneider’s Wiesen Edel-Weisse

A recent foray into the LCBO at the Manulife Centre (after a screening of Iron Man 2) led to me discovering a a new hefeweizen called Georg Schneider’s Wiesen Edel-Weisse (157651, 500 mL, $3.25).

These types of beers are German, feature at least a 50:50 ratio of wheat to barley malt, strong notes of banana and cloves and a dry and tart mouthfeel (unlike the Dutch witbiers, think Hoegaarden, which are typically made with unmalted wheat and have more of a citrus and herbal taste).

It sat in my fridge for a couple of days because you don’t just casually drink this beer before a night out on the town. This is a beer best savored when you have nothing else to do.

Monday came along and after dinner, I decided to have at ‘er. After leaving it out to take some of the chill off, I cracked it open and poured it into my vase-like Erdinger glass.

I was immediately impressed by the cloudy, golden color and the thick, substantial head. Even after the first swallow, there was a good amount of lacing. There was also a fair bit of carbonation which is always nice to see if you’ve ever been served a pint with maybe half-a-dozen lonely bubbles crawling to the surface.

The dominant aroma was one of banana and cloves which continued on in the flavor with wheat malt, some citrus and bitterness from the hops that lasts a surprisingly long time.

I’m surprised by how long it took me to finish this but this is a substantial beer that is not meant for downing quickly. Thankfully, in the time it took to drain my glass, it stayed refreshing. A nice, dry finish lingers and although I can’t remember what the original Schneider Weisse tastes like, the fact that this one’s organic makes it a winner as far as I’m concerned.

This is not the type of beer you might want drink more than one of but it would certainly suit for a quiet evening. Definitely a worthy alternative to Edelweiss Snowfresh White Weissbier (73718, 330 mL, $1.95)  (which is making a welcome return to LCBO shelves this summer.)

The provincial government’s new tax on cellared wines has proven divisive, with the big boys like Peller Ltd. and Vincor Canada crying foul and claiming that it will drive consumers further into the seductive charms of cheap reds from South America.

Whatever… It’s a good idea. Promoting wines grown and cellared in Ontario and protecting our greenbelt by making vineyards economically-viable productions sounds a whole lot better to me than adding to the coffers of the Canadian arm of a multinational corporation that buys wine in bulk overseas to blend with its local product.

The big boys do have a point though. Without a concerted effort to educate consumers on why they should be taking a second look at VQA, they may very well heed the call of the bottom line and buy foreign wine.

Also, this change needs to extend to the LCBO. Give VQA even more shelf space and extend the selection to include vineyards who were excluded before because of their smaller production runs. Only so many people will pay attention to ad campaigns; making a change at the end of the line could have a far greater impact.

(If you want a real laugh, read some of the comments left by readers of the article, howling with outrage over another tax… These people are truly and utterly without a clue.) |The Globe And Mail|

While I’m not a big fan of the trend towards noisy restaurants with minimal padding, the science behind why this makes people drink more certainly rings true. Apparently, people eat and drink faster when sonically assaulted because they want to get the hell out of there which results in bigger profits for the owner.

Maybe I’m just old-fashioned but doesn’t this seem like a bad idea? How does this create a pleasurable dining experience? I fucking hate the music at Jack Astor’s; if you’re right under a speaker it’s nearly impossible to converse with the person next to you. I’ll take an old-school bistro with small two-tops any day. |The Daily Beast|

It gives me quite a bit of pleasure to share a cocktail that not only comes from my family’s country but employs a whole lot of their bitters: The Queen’s Park Swizzle. |Rum Dood|

Another classic drink that doesn’t get the attention it deserves is the Blood and Sand. Like Paystyle says, bump up the Scotch and OJ to achieve nirvana. |Happy Hour|

If you love gin as much as I do, you’re gonna love this collection of gin cocktail recipes, freshly-conceived at a recent Thursday Drink Night. |The Mixosoleum|

I’ve broken my fair share of glassware while washing it so sponges that are shaped to clean ‘em perfectly seems like a good idea to me. |The Spoon Sisters|

Ready to move beyond buying your beer in bottles/cans but not into the idea of brewing your own (it’s not that hard but whatever)? Build a kegerator! |Kegerators.com|

Down in New Orleans, this museum turns into a bar at night. They even tie in the cocktails with the exhibits! This is much better (and a hell of a lot more egalitarian) than the AGO’s members-only wine-tastings.|NOLA.com|

Those of us who don’t have access to flying “Upper Class” on Virgin Atlantic have to make do with what we have around us when it comes to drinking on flights. |Jaunted|

And last but not least, impress your friends and pay off hefty bar tabs with this neat trick of opening a beer bottle with a bill. |Wonder How To|

Mixing a flask cocktail + eighteen other links

Next time you’re going out on the town with your mickey, put together a proper cocktail. Sure, you could just fill it with vodka but you don’t want to be the guy getting plastered all on his lonesome. Share and bask in the appreciation!

One of my favorite mixes (for an 8oz flask mind you, go for 16oz and be the life of the party!) starts with 6oz of bourbon. Add 1oz of Frangelico, 1oz of Cointreau and a 3 heavy dashes of Angostura bitters and you’re good to go. |NOLA|

Bored with bourbon? Substitute your spirits and be delighted with the infinite variables now open to you! |SF Gate|

A good example of this would be the “Rum Manhattan“. |Eat.Drink.Think|

For those of you who like a little protein with your cocktail, try one of these ten fat-washed cocktails. I’m totally down with the Irish Bacon Sour but maple syrup makes everything better. |Time|

Fruit will always be popular and when combined with gin, you really can’t go wrong with a cocktail like The Bramble. Remember, anything vodka can do, gin can do better. |Science of Drink|

Don’t believe me? Try the Orange Blossom (a far superior Screwdriver). |SLOSHED!|

Moonshine’s not just for country-folk anymore; the nerds have taken over! |The Atlantic||McClatchy|

I love mezcal even more than tequila. It’s smoky deliciousness and I’m digging how it’s starting to get its due. It’ll be the next big thing after rum, mark my words. |The New York Times|

If you were a student (or poor or both) in the first part of the twenty-first century, you probably bought a case of Lakeport at least once or twice. Labatt is closing the Lakeport Brewery in Hamilton and moving its production south-west to London to save money.

They’re not releasing any figures but I’m betting consumers faced with better, equally-cheap options have moved on. |The Globe And Mail|

While Ontarians are losing their jobs, Danish workers are striking because Carlsberg has decided to limit the consumption of beer to lunchtime. Drivers in particular are upset, pointing to a “very old right” to get buzzed on up to three beers per day. |Sky News|

Researchers at Harvard University are saying that a person’s social network may influence their drinking, with folks being “50 percent more likely to drink heavily if a person they are directly connected to drinks heavily and 36 percent more likely to drink heavily if a friend of a friend drinks heavily”.

This is pretty worrying, especially when you factor in that people are 28 percent more likely to jump off a cliff in the presence of their peers. |Sifiy News|

Socially-responsible branding only seems to happen in Canada (and maybe Scandinavia). Over in the EU, two Germans  have received permission to sell their beer which goes by the name of “Fucking Hell”, the former being the name of a small town in Austria and the latter the German term for a pale lager.

The loophole seems to be the absence of a reference to a particular person, group, act or instruction which rules out the half-dozen brands my friends and I came up with one drunken night (everything from “Tranny Surprise” to “Uncle Joe’s Pogrom Ale”) |New Zealand Herald|

While we might have the Toronto Temperance Society, cities down south have been playing this game for awhile: Washington DC has the Columbia Room which, while not having a membership, charges $65 per person for a boozy prix fixe. |The Washington Post|

For those who want the appearance of a speakeasy without the exclusivity, the little town of Bethlehem (Pennsylvania) has The Bookstore, an homage to all things turn-of-the-century. |Lehigh Valley Live|

Or there’s always the top ten most unusual bars in the world. Cover all of your bases. |Travel Vivi|

Beer Goggler: The perfect app for anyone experiencing one night stand regret. |App Shopper|

Or you could just have standards (but you probably wouldn’t have as many good stories). Another useful accessory for saving your seat and/or drink is the Seat Saver, a clever amalgamation of coaster and marker. |Beer Mats Rule!|

(Photo taken from Anne Taintor’s website. Go buy a flask from her.)

Review: Hogs Back T.E.A. & Rickard’s Dark

One of my favorite surprises is finding a new beer on the shelves of my local LCBO. While drinkvine (a fantastic resource for finding out about upcoming wine and beer releases; sign up right now if you’re not already on there) has lessened the extent of that surprise somewhat, it’s still possible to walk into the Danforth location, for example, and find a product you thought you might have to go down to Queen’s Quay for.

Too bad that with Hogs Back Traditional English Ale (157560, 500 mL, $3.75)  my excitement didn’t last much longer beyond the pour (which was quite lovely with a dark, amber colour and a fair bit of sediment). Maybe I’ve been ruined in super-hopped beers but I was fairly underwhelmed by the light body and mild flavor. There was some malt and caramel in there and a very slight, bitter finish but that was about it and the aroma was similarly-disappointing.

Honestly, it felt a little stale to me (the quickly-dissipating head worried me a bit too) and I couldn’t help wondering if this would’ve been a whole lot tastier pumped fresh.

I’d like to try another bottle or, better yet, get in on a cask but for now, I’ll stick with Fuller’s E.S.B. (106435, 500mL, $2.45).

How I came by the couple bottles of Rickard’s Dark currently sitting in my fridge is another matter altogether.  I’d missed a tasting at O. Noir, a new restaurant where you are served food in darkness by blind servers, and the P.R. company associated with the event had sent me some samples.

In the back-and-forth battle between Molson Coors and Anheuser-Busch InBev to branch out through their subsidiaries, Rickard’s and Alexander Keith’s respectively, I’d been a practically non-existent spectator. While I’d hesitate to call either the Red of the faux-I.P.A undrinkable, they’re both unremarkable, especially when there are so many other delicious beers out there.

Rickard’s had definitely edged out Keith’s (why the hell does Keith’s White taste like Corona?) when it came to wheat beers but that’s like praising one of the slow kids because the gifted child happens to be out of the room (which in this particular instance is Weinhenstephaner Hefe Weissbier [75291, 500mL, $.3.05]).

Honestly, I generally prefer Rickard’s to Keith’s and it’s not just because one of the latter’s spokesmen turned out to have a thing for kids. I also think their beers are better, if only marginally so.

Seeing as I’d been out biking all day and worked up a powerful thirst, I decided to crack one open and see what this new, dark beer was all about. Described as being “brewed in the style of English porters” I was hoping for something with a nice body that I could order at a Firkin, for example, in place of a macro-lager.

It poured a dark amber (much like the T.E.A. actually) and retained at least half of the head a couple of minutes after pouring with some minimal lacing. The aroma was a bit trickier in that I had quite a bit of trouble detecting much of it at all beyond a hint of roasted malt and maybe some caramel.

A couple mouthfuls in, I was struck by how it managed to be both sweet and fairly watery; definitely lighter than I was expecting. Flavour-wise, it was a stronger take on on the aroma with a hint of maple syrup in the astringent finish.

This is definitely not a porter; it was more of a dark ale in the broadest sense of the handle.

While not as good as their White, it was definitely not going to compete against some of the porters from the States and England that I’ve had the pleasure of drinking. I’ve never gotten around to trying Keith’s Dark (incorrectly introduced to the market as a Stag’s Head Stout) but I would imagine Rickard’s take is probably the better one.

Do I hate this beer? No but I’m not particularly impressed either. You could do far worse at many bars but in this day where there’s usually at least one decent beer to pick at any given venue, I can’t see many people making this their go-to dark beer.

Everyone I’ve talked to who has tried it feels pretty much the same. I’m guessing Molson could style it as an introduction to dark beers but likening a product to training wheels for better beers is hardly the best way to carve out a meaningful share of the market.

(Photo taken from Matthew Black’s Flickr Photostream.)

DIY beer + eight other links

An ex of a friend once brought a couple growlers of his home brew for a party. Despite being a bit “green” it was still remarkably alright and so when I read articles about how cheap and relatively easy it is, I’m get perilously close to giving it a shot and seeing what I can come up with. |The Globe And Mail|

These illustrations in a cocktail recipe book from 1967 remind me of the psychedelic children’s board games I used to play with the other home-schooled kids. |So Much Pileup|

Substituting a stronger-proof alcohol can lead to a better cocktail, especially when its competing with a plethora of other flavors. |San Francisco Chronicle|

Creme Yvette, another one of those liqueurs thought lost to the golden age of cocktails, is being rereleased by the same geniuses behind St. Germain in NYC. Maybe this means we’ll finally get the latter up here in Canada… |The Dizzy Fizz|

While I’m no vodka-hater, I prefer pretty much everything else when it comes to making an interesting drink. Still, there’s no excuse for getting pretentious; Zubrowka is amazing! |Imbibe|

Bars aren’t always about drinking. I can’t count the number of times I’ve stopped in at my local through a strange compulsion that even I’m not always fully aware of. Sure, drinks are a given but more often than not, it’s to see the other regulars; those people I may not interact with in any other part of my life but who are, in some ways, dearer to me than friends I’ve had for years. |San Francisco Chronicle|

Why do you randomly go to bars?

Beer bottles aren’t usually as pretty to look at as their cousins, wine and spirits but there are always exceptions and these ten designs certainly make the grade. |The Coolist*|

Find out which brewers are making an effort to be more eco-conscious. Way to go McAuslan! |The Globe And Mail|

Lastly, I leave you with the Goldfinger 007, an apparently-complicated but ultimately-rewarding cocktail from the barman at Blowfish. I think I’ll just go and have mine there. |The Globe And Mail|

Hangover-free booze + fifteen other links

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I really, really love Jen Kirkman. She’s pretty much always funny but I think she’s even hotter when she’s drunk.

Korean scientists have found that adding oxygen bubbles to alcohol reduces the time needed to recover from a hangover by about half-an-hour. They also found that the effects stack so even if you drink a lot of this booze, the effects of the hangover are not as debilitating and happen with less frequency.

Just what people need. A way to drink more often and not pay for it. Why don’t we just snort alcohol? |i09|

Or you could just chase your whiskey with pickle juice which is what I’ll be doing come next Wednesday (St. Patrick’s Day!!) |The Washington Post|

Tired of shitty cocktails made by bartenders who don’t care? Give a robo-bartender a try! (Or you could just patronize good bars.) |Wired|

If you’ve ever made a bad drink, you probably tried to fix it. Seeing as it’s all about balance, here are some great suggestions for reviving dead-on-arrival cocktails. Ginger beer is so easy but I agree with the bitters comment. If an ingredient always makes a drink better, it is really a cheat? |Kaiser Penguin|

We don’t get any of Sierra Nevada’s line up here but the idea in this article that I find interesting is the idea of a good, solid beer being overlooked when something new and stylish comes along. A good example of that up here would be Black Oak’s Nut Brown Ale. Another example might be Mike Duggan’s No. 9 making Mill Street’s Tankhouse Ale seem bland. |CHOW|

The Barbacoa combines ginger and chipolte among other things. I would imagine the peppers work very well with mezcal and the idea of garnishing with beef jerky gets me all tingly. Can’t wait to try it! |Saveur|

If you’re looking for something a bit sweeter, try the Oh Pear. I’d substitute a scotch for the Irish whiskey and I would necessarily use a pear liqueur (maybe a cinnamon syrup?) but it looks delicious regardless. |Imbibe|

I really like the cocktail pitcher but several of these bar tools are must-haves for entertaining at home. Square ice cube trays really are essential. |Valet|

View full article »

Toronto’s cocktail scene is about to get a major upgrade with the opening of the Toronto Temperance Society. Perhaps embodying the maxim “drink less, drink better” more than any other venue, the club promises to the sort of joint where you never have to worry about getting anything different than the drink you ordered (unless you like Appletinis).

Only thing is, you have to pay an annual membership fee of $285 for the privilege of hanging out with like-minded imbibers.  Perfection doesn’t come cheap…

In another instance of exclusivity = credibility, a travelling cocktail party in Los Angeles is the Next Big Thing. Only a matter of time before someone starts doing that here (hey, wait-a-minute).

Apparently, shit beer equals poor stock performance for major beer companies. Who’d have thought? Even better, the supposed panacea for these corporations involves buying up perfectly good craft breweries and wringing every little bit of individuality from their recipes.

Robert Parker, the venerable wine critic, rated a wine higher in a blind tasting than he had in his published review of it earler. Cue snickering

Alcademics reviews a new liqueur from Bolivia that is made from coca leaves. While not quite monkey-for-your-back, it apparently does give you a boost. They also take a look at a mezcal, my new favorite tipple.

I’ll drink a bicicletta if it means I get to have a two-hour lunch in the afternoon to boot! Half-an-hour is practically criminal.

Moonshine goes mainstream with white whiskey. Hopefully the LCBO will get notice and start selling a bottle here (I’m not holding my breath).

Another thing they should get on Right Away is St. Germain. Why is this not available in Canada? It practically sells itself! Here are some cocktails to tide you over…

Over at A Mountain Of Crushed Ice, Tiare talks about collecting bar tools (which is about as wonderfully geeky as you can get when it comes to the industry).

Dr. Bamboo resucitates Midori melon liqueur (at least for enthusiasts) with a cocktail that actually sounds pretty tasty. I predict a dark age revival… Can new uses for blue curacao be far behind?

I grit my teeth every time someone asks for a Keiths. A Good Beer Blog pointed me in the direction of guys who just might be my heroes. I wouldn’t mind so much if people just admitted to being biased towards mainstream brands.

If I had a little more discipline, I’d release my own brand of syrups and bitters instead of waiting for lines like Trader Tiki to make their way up to Canada.

SLOSHED! puts together a Bumble-bee Cocktail which sounds amazing, courtesy of Charles H. Baker Jr. and his book, Gentlemen’s Companion (not a new release in case you were wondering). They’ve also managed to introduce me to my new favorite quote (by the same man)

…all really interesting people–sportsman, explorers, musicians, scientists, vagabonds and writers–were vitally interested in good things to eat and drink; cared for exotic and intriguing ways of composing them. We soon discovered further that this keen interest was not solely through gluttony, the spur of hunger or merely to sustain life, but in a spirit of high adventure.

What an excellent sentiment!

(Image taken from Boing-Boing)

Robert Simonson of the New York Times looks back at a decade of innovation (and reinvention) when it comes to cocktails. St. Germain is indeed one of the most interesting liqueurs to hit the market lately and I really dig the idea of “bartender’s choice” as an option on a drink menu.

Dana Rourke of  the Live Organic Food Bar (located at Spadina and Dupont) shares her recipe for The London, a drink that you can feel good about imbibing, with The Toronto Star. To no one’s surprise, moderation is still the key.

Matthew Biancaniello’s an inspiration for anyone who’s gotten sick of the grind and taken up bartending because they’re an enthusiast (I can’t be the only one). His concoctions sound pretty interesting too…

For those of you who want to take a harder edge to your drinking, CAMH has released an online test that may help you get a handle on your drinking. Apparently, I drink more than 96% of males, aged 25-34, in Canada. I also spent over 1,700 hours under the influence of alcohol in 2009. Moving on!

Researchers at the Stanford University School of Medicine and the Indiana University have found a molecule that may repair the enzyme mutation that causes people of Asian descent to get flushed faces when they drink. It does other stuff too (like cause cancer and neurodegenerative diseases) so this seems pretty important.

Jason Wilson of The Washington Post looks at rare cognacs. If it’s all about the bottle, how is this different from collecting any other kind of antique? I’m not sure what the deal is with spirits this expensive but an “indescribable” taste sure sounds interesting.

If you’re tired of creamy chocolate liqueurs, this Austrian spirit looks like just the thing to reverse that trend.

In need of some wintery cocktails? Cocktail Virgin Slut offers up some Boston Grog, Drink Snob has Writer’s Block while White On Rice Couple is all about the Sidecar Fizz.

Over at SLOSHED! they have a list of the ten most popular posts on their site for 2009. There are some really good recipes to be found so have a look.

For those of us who drink beer, here’s a handy flow-chart for determining which brand to go for (and yes, no one should ever be caught drinking lime-flavored beer). Once you figure that out, you can play Beer Battleship.

According to The Guardian, bigger whisky makers are feeling the pinch and have been shutting down plants in Scotland. With all the great new whiskies around, I can’t say I really care. If anything, this is a warning against getting too big and being bought out by a company like Diageo.

Beer companies aren’t really paying attention. Heineken now owns the Tecate, Dos Equis and Sol brands which it must hope will give it a leg up on Grupo Modelo (Parent company of Corona. Interesting sidenote: Anheuser-Busch owns half of GM.).

This follows an incredibly-sad statement in The Globe And Mail by Richard Musson, the vice-president of marketing for Labatt, who said that “in the end, what pays the bills is Budweiser.” Truer words were never spoken. Fuck innovation, let’s acquire someone else’s credibility.

Gothic Epicures VinCuisine has put together a handy list of all the best-value red and white wines for under $20 in the 2010 LCBO Vintages release.

While this cellar is presented as an “awesome” idea for storing beer, it would work so much better for wine. Still, it looks good.

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