Monthly Archives: March 2017

Matchmaker

My Linkedin bio recently changed from “self-amusing wine blogger” to  “matchmaker”.

Specifically hooking up Toronto’s Muddy York Brewing Co. with Guelph’s finest gastro pub, Baker Street Station. It’s a classic tale … blogger turned matchmaker meets microbrewer Jeff, drinks stout … blogger sees gastropub guy Dave at the gym and says “you know what you should do, blah, blah” – next thing i know there’s something there that wasn’t there before [yes, that’s a Beauty and the Beast reference – ah romance].

And I think I done good. So good that the beer menu at Baker Street Stn looks like this now. Tasting notes are hardly necessary – it’s love.

Okay, maybe the board looks like this …

Would you believe that one of more of these photos was photoshopped by my mischievous daughter little m?

Guelph’s first keg from Toronto’s Muddy York. I got to touch it!

 

Muddy York Brewing Company’s Stork Derby Stout – Now on tap in Guelph thanks to my matchmaking skills. You’re welcome Guelph.

Jonathon’s historic pouring of the first pint of Muddy York’s Stork Derby Stout in Guelph

 

 

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How the Irish Saved Civilization

St Patrick’s Day is upon us and i thought it an appropriate time to educate readers on just how the Irish “make the moonshine”.  Heh, that’s a line from our new favourite family show – Moonshiners [and please, if the show is fake, i don’t wanna hear tell about it].  And yes, the title of this blog borders on being unethically misleading – or is it ethically misleading? Did you say ethically misleading?

In all simplicity, whiskey/whisky is moonshine aged in barrels.

In Canada we normally make our moonshine from rye. In Kentucky they use corn, or at least some combination of rye and corn. In Ireland and Scotland the best are usually made from malted barley.  In Scotland peat is sometimes used to dry the barley, resulting in the distinctive peat nose and taste.  In Ireland they don’t peat [except for Connemara] and they ….

You know what – I’m just complicating things.  I find it fascinating, but i don’t want to start sounding like one of those people for whom the minutia of their dream is far more interesting to them than the listener.

So suffice it to say that i added this to my whiskey cellar just in time for March 17th. Also, I’m gonna read some of Thomas Cahill’s How the Irish Saved Civilization today.

 


The Oud Couple – heh

I found two beautiful creations this week – “oud”ly enough at the same place [heh]. Revel Cider’s Revelation Oud Blanc and Exchange Brewery’s Oud Bruin at The Only in Toronto. The Oud Bruin i have had before, and raved and raved about it to anyone that would listen. My daughter M subsequently drank her weight in Bruin [heh].

An “Oud” is a complex sour – Belgian style – usually aged in barrels.  Just like many red wines that i like, there are pronounced tannins [pr. tan-in, heh] in a sour. This is my new favourite discovery in the beer world. I’ve even devoted part of my wine cellar to sours.

Here are the two beauties side by side – the Oud couple [heh].

Further research uncovered that the Revel cider [located in my home town of Guelph – or G-town as the kids call it] was barrel aged for 8 months and partially soured with wild pears – if i understand brewer’s talk at all – and there’s really a good chance that i don’t.  However, what i do understand is delicious.

Further, further research uncovered that Exchange brewery used a lactic fermentation and aging in oak barrels with a “mixed cocktail” [their words] of wild yeast and bacteria.

Speaking of research – i’m working on my own authoritative guide to all things sour and yeasty and bacterial [actually only the ones pertaining to beer – heh]. Sneak preview below.

Thanks C for promoting the liberal use of “heh”.  Heh.