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In writing and researching about beer and food, I’ve elected to start from the ground up. Despite having made that decision, there are always other avenues of approach. Early last week I was at a beer dinner at The Chef’s House at George Brown College featuring four breweries from East […]

Pork Rinds

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Gregg Irwin from Fourpure says, as we’re enjoying the collaborative Pilsner they’ve brewed with Henderson for the launch of a beer that didn’t quite clear customs, that the thing that got him into beer was beerbistro. It was around 2008 and it was the first time he had Dogfish Head. […]

Frites

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Here’s an idea: Let’s take the three star Michelin chef at his word. Maybe if you’re going to think more about food, you need a deeper well of reference and to break the problem down into components. I tell the kids in the beer appreciation class at George Brown that […]

Salt Peanuts

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It’s hard to know what to write anymore. It’s not writer’s block exactly. It’s where we are in beer culture. The dirty little secret is that craft beer in Ontario is succeeding even now. Even despite the fact that we are in a correction. You can order it online and […]

In Which I Talk About Where I’ve Been

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“It is a world within the world, and, if there be such places between the things of the world, places built in the gaps, then surely there are things there, and places between them, and things in those places too.” – William Gibson I never went to Mascot Brewery. Not […]

All Tomorrow’s Parties

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“Passion has little to do with euphoria and everything to do with patience. It is not about feeling good. It is about endurance. Like patience, passion comes from the same Latin root: pati. It does not mean to flow with exuberance. It means to suffer.”? Mark Z. Danielewski How do […]

Now For Plan A

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