What is Kveik? It’s a traditional yeast from Norway that has super powers! It can ferment at much higher temperatures than normal yeast, yet doesn’t exhibit any of the typical nasty flavors that are typically generated from this risky procedure. Although originally used for farmhouse-style beers, Kveik is now being used to ferment beers as diverse as Weisse and Porters. Tonight we feature four of those varieties to try out a bit of what Kveik has to offer.
Yet another Year of Beer in the books and wow… what a year! Just like everyone else in the world, we pivoted due to COVID-19 and hosted quite a few Volumes over Zoom, or socially distanced in a park, but we kept on trucking. I for one am grateful for this gang of acolytes, and especially this year amidst uncertainty, unease and stress – Beerstitution was a monthly break of joy, humour and great beer!
I’ve always wondered what “dry hopped” beers were and what made them special. Add to that double dry-hopped DDH, and it’s a bit confusing. Well, it turns out it’s not just confusing for me. While researching this month’s Brsto, I discovered that even the brewers can’t align on what these terms mean.
I didn’t realize it at the time, but we have actually had Saison as a theme twice before. So this was our third time celebrating what was once an illegal beer… since the original Saison brewers (Belgian farmers) were not allowed to brew outside of the cold months, and Saison is typically brewed towards the end of harvest (Summer) to quench the thirst of the hard-working farmhands.
One month into this off Covid-19 world, and our monthly Beerstitution is even more of a welcome break than usual. Even in the midst of 10 Zoom calls a day, and tired kids & parents abound, this little gang finds the oomph, the desire, maybe the need, to connect on a monthly basis. For that, I am very grateful. This month I decided to celebrate the great Citra Hop because I’m pretty sure I love it. Read More
It’s been an extraordinary month as the whole world has shut its doors, people have socially distanced, and every news channel discusses nothing but Covid-19. But, after 64 editions of Brsto already flushed down the proverbial toilet, the show must go on. Edition 65 is our first stay-at-home edition and was a wonderful way to be together even though we weren’t physically together. Read More
It’s December, there’s snow outside, Christmas is approaching, and the temperature has dropped down well below zero. Typically this is the time for dark, strong, malty beers sipped around a warm fire. But… while Bob Cratchit might enjoy this strong brew, I feel more like the Grinch, conniving to scrimp on the alcohol, forcing my merry friends and those who love Tiny Tim to bring 4% beers and making up the excuse that it’s for the date, the 4th of December, in order to get away with it and save face. Read More
Our fifth, FIFTH, BYEAR IN REVIEW! Wow… how far we’ve come… well not really, I mean we’re only in St Henri, but still! This was the 5th annual review of the monthly Beerstitutions and the 59th volume overall. What a sweet little gang of beer rascals we’ve built here!
This months instalment brought us to Mabrasserie, a beer cooperative in Rosemont. They produce a couple of their own beers and share their space with a couple of other microbreweries as well. Our evening took place in their tasting room, where they had a nice selection of about 30 beers for us to sample and a simple but delicious menu. On your way out the door don’t forget to hit up their boutique to take home some of the delicious beers that are made right on site!.
“Table beer”, or that time no one wanted to host, I had by some miracle accrued a boxful of Auval’s Bière de table, and Kristen and I redefined tafelbier as: “A beer you would have as a normal weekday dinner beer, or what you drink while doing woodworking. Both are equally valid.” It really worked out beautifully, despite a few odd choices.