30 Days of Ontario Beer – Day 9 – Cellaring Beer


A significant change to our 30 Days of Ontario Beer feature for 2013 is a shift in our message from making the case to readers that craft beer is worth trying, towards content that helps everyone fine-tune their appreciation. Today's post about beer cellaring is a great example of a post based on "how to"… 

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Sake 101: a Crash Course


Recently the Fermenting Cellar in Toronto's Distillery District hosted the largest festival celebrating sake in the country. With over 100 sakes available to taste from Japan, the USA and Canada as well as 13 Toronto restaurants, the second annual Kampai Toronto was the place to be for anyone who loves Japan's national drink, cuisine and… 

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30 Days of Ontario Beer – Day 8 – Beer Restaurants Part 1


Restaurants across the city have played a crucial role in the booming Ontario craft beer scene. Over the years, public interest in beer has encouraged many eateries to pay attention to their brew lists.

30 Days of Ontario Beer – Day 7 – Great Craft Beer for Cheap


Craft beer is made carefully, from quality ingredients, on a small scale. All of those factors mean that it costs much more to produce a pint of your local brewery's pale ale than one of the macrobewery's fizzy, international lager. That said, there are times when a bar wants to clear inventory or say thanks… 

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30 Days of Ontario Beer – Day 5 – Oast House


One of the most significant openings in Niagara last year took place in a historic red barn on Niagara Stone Road. But instead of having anything to do with Riesling, Chardonnay, Caberent Franc or Pinot Noir, Oast House is all about a different kind of fermented beverage—craft beer.