Beer Festing 101
by Stephen Beaumont Although it is presently cold and wet and quite miserable outside my office window, with a freezing rain warning in effect…
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Brewing a Red IPA with Black Oak Brewing
By Jesse Reynolds The American IPA is the hallmark of the craft beer industry. It’s arguably the most popular style of beer among craft…
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Novel Solutions to Very Belgian Problems
Bars Demand a Shoe Before Service Rob Symes For a country of only 11 million people, Belgium has enjoyed an oversized impact on the…
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In North America it is called hot and sour soup, in China it is known as “peppered soup with vinegar”. Considered a restorative and curative soup…
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House Brews
Creating, Customizing, and Providing House Beers to Canadian Drinking Outlets By: James Burt The selection at Original’s Ale House on Bayview Avenue in Toronto…
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A Visit to the Green Mountain State
Vermont. Birthplace of the New England IPA, or as I like to call it, the “neepa.’ Home to Heady and Hill Farmstead. Perhaps the…
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‘Ontario Brewing Awards’ taking place September 2018
TAPS Media is excited to announce the Ontario Brewing Awards will be taking place September 13, 2018 as the official kick-off to Toronto Beer…
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Brewing an Irish Stout with Granite Brewery
By Jesse Reynolds The month of March is a great time of year to brew Irish beers; not just as a part of your…
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Gas Panic!
New Experimentation and Innovation with Nitrogen-Infused Canadian Beer By: James Burt Beyond the usual beer ingredients—malt, hops, water—many breweries are now making changes to…
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Champignon de Paris Salad
Ever tried a ‘champignon de Paris‘? The real ones– cultivated in abundance and almost exclusively at one time in the catacombs of Paris? A champignon de Paris,…
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