Category: Beer Education | Page 10

Alberta’s Beer System, Part I

A few times recently I have made some observations about the positives and negatives of Alberta’s unique liquor system. Every time I do, a number of readers ask me to expand upon those passing thoughts and offer a fuller analysis… Continue Reading →

2012/06/18

Beer Personality Tour Completed

Well, it took far too long, but I finally got into print a full accounting of my Canada’s beer personality series. In Planet S Magazine I have been running a series about how each of Canada’s regions display unique personalities,… Continue Reading →

2012/05/24

Small Beer, Part Two

Last month in my Beer 101 column, I started a conversation about the joys of small beer (read the first part here). Despite their rarity these days, I believe quite strongly they can still play an important role in the… Continue Reading →

2012/05/16

The Importance of Lagering

One of the basic divisions in beer is between ale and lager. Ales, of course, are fermented near room temperature with species of yeast that prefers warmer temperatures. Lagers are fermented cooler (9-12 degress Celsius) with yeast evolved to prefer… Continue Reading →

2012/05/04

A Beer Course Syllabus

In my February Beer 101, I shared some of my approach when introducing beer to someone who claims to not like beer. In it I highlight some of the probing questions I use and how I try to ensure their… Continue Reading →

2012/03/23

Doing the Wave for Wheat

I like talking about the effects of different ingredients on the flavour and aroma of beer. Most people are so used to pale lagers that introducing them to some kind of unusual or different ingredient can be quite the eye… Continue Reading →

2012/03/09

Taking that First Beer Step

In my latest Beer 101 (which you can read here), I give away some of my trade secrets. Okay, they aren’t secrets, per se, but they still do qualify as tips into how I do my job. I am not… Continue Reading →

2012/02/24

A Little Pick-Me-Up With Your Beer

For most of the readers of this website, the notion of coffee in beer is old hat. You are well aware of the effect of adding some coffee to a dark porter or stout (or even the occasional IPA, right… Continue Reading →

2012/02/22

Adding to the Adjunct Debate

A few months back here at onbeer.org, during some discussion around what defines craft (found here and here), there was some debate about whether the use of adjuncts is an important aspect of differentiating brewers. Some felt that adjuncts –… Continue Reading →

2012/01/26

The Quiet Confidence of Belgian Strongs

Often the quietest person in the room is the most confident and self-assured. I think it may be that way with beer as well. During the last couple of months I devoted my Sherbrooke Liquor Beer 101 columns to an… Continue Reading →

2011/12/16