I didn’t understand the buzz around BCBS, having tried it once last year and not loved it. Then I went to Chicago a couple weeks ago, tried five different versions (Prop, double bourbon barrel, coffee + two different barrel blends) at FOBAB (as well as many more bourbon barrel aged stouts), and I get it. Bourbon County is truly the world’s best bourbon barrel aged stout. It is perfectly smooth for being so strong. It is dry for being so desserty. It is fucking delicious. It is worth lining up overnight for.
My favourite variant is this year’s Proprietor’s blend, which tastes like a chocolate macaroon. A chocolate macaroon in 14% alcohol form that I could sip all day. It has banana, almonds and cassia bark. It is one of the best beers I have ever had in my life. But I’ll have to drink it a second time to be sure. 😉
Here I am drinking my favourite beer (gueuze/lambic) aged in my favourite wine (vin jaune) barrels, at one of my favourite breweries in Belgium. This is happiness. Read about what makes this beer so special, and prey to the beer gods you get to try it one day. It is beautiful. It is my favourite beer of all time.
Karma Citra is a 6.6% American style IPA that is released once a year. Citra is a very in-demand hop here in Ontario, and GLB has procured “as much Citra as we can to bring you as much of this IPA as our little brewery can muster” for this limited release. This year’s batch is a bit sweeter and maltier than usual, but just as fruity and delicious. I am bringing a bunch to Europe in November for beer trades.
I have seen it described as Canada’s best IPA…. Do you agree? Comment with your top Canadian IPA, or tweet me @evelynrockon.
This week I stumbled upon what I consider to be one of the most epic beer photos of all time. Here is photographer David de Vleeschauwer and friends (via Facebook), wielding a Struise Blue Monk Special Reserve atop Khardung La, a mountain pass located in the Ladakh region of the Indian state of Jammu and Kashmir, at 17,582 ft elevation.
I have had this beer at Thin Man Brewery in Buffalo and it is indeed really fucking good.
What a fantastic moment. As a brewer, this must be a sign that you have made it. When someone dedicates an epic moment in your honour. L’chaim.
Ralph Morana is credited for starting Toronto’s craft beer bar scene. He opened an Italian restaurant in 1988, made it a beer bar/restaurant in 1999, and rebranded to brewpub and craft beer destination Bar Volo in 2010. Since then, with the help of his family and sons Tomas and Julian, he has built something of a craft beer empire: they have their own importing agency, supply beer to some of Toronto’s best restaurants, and run Cask Days, the most ambitious beer festival in the country, which happens every October.
The Moranas are the reason we can get Cantillon in Toronto. I had it on tap last night, at a special preview of their new space Birreria Volo at 612 College St. A couple kegs will be making the rounds to some local beer bars soon. This is now a thing we can get used to. This is a big deal. Continue reading
The new-ish Bellwoods 5.6% dry-hopped mixed fermentation sour, otherwise known as Jelly King, is coming out with even fruitier variations this summer. Apricot Jelly King, the most apricot-ey beer I have ever had, launched a couple weekends ago, and sold out in a few days. I am cherishing my final bottles. It tasted like fresh apricot juice on tap, and is more dried apricot in bottles (where its base shines through a little more).
Brewer and Communications Manager Carmen Vicente tells me: “The name Jelly King lends itself so well to fruity flavours (fruit jellies!), and then of course fruited sours are delicious, so making an apricot version seemed like a no-brainer. We plan to do many more fruity versions.” Indeed, kettle sours* are hot this summer, due to their fast turn-around time (one month) and Ontario’s burgeoning obsession with tart drinks. I ain’t complaining.
*Jelly King technically isn’t a kettle sour because the souring happens in the fermentor (and not the boil kettle). Thanks for letting me know, Carmen!
I tried BUMO from the tap and from the bottle and both were absolutely amazing with floral saisoney notes and lots of grape, citrus and apple. For some reason it was straw coloured on tap and this beautiful rose colour out of the bottle. Burdock: you’re beautiful.