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Issue 197

August 2019

Beer Of The Month | The Good Tap | Trivia Night XVI | Leah's Beer School | Featured Shows

 

Beer Of The Month

Summer Ale

4.9%, Junction Craft Brewing

The Summer Ale is a blonde beer made with Honey Malt and gently dry-hopped with Cascade and Amarillo hops. It shows bright aromas with grapefruit and orange hop flavours, backed by sweet honeyed malt and a subtle citrusy finish.

 

A Buck-A-Beer For The Better: The Good Tap

Fraison d'Être

3.5%, Northern Maverick Brewing

The Good Tap is a monthly rotating tap feature curated by the Society of Beer Drinking LadiesThis month, the Ladies and Northern Maverick Brewing bring us the best reason to drink beer this season with their new brew, Fraison D’Être. A perfect summertime sipper, this Belgian table beer is light and lively with the addition of strawberries and lemon zest.

Donations of $1 for every pint and $0.50 from every half pint will go directly to the Ladies charity of choice, the Canadian Women’s Foundation.

 

Trivia Night XVI

Toronto On Screen

Wednesday August 21, 8:00 PM, Free Admission

It may be standing in for the Big Apple but the observant know that the location is actually the Big Smoke. From the obvious to the arcane, this edition of our monthly trivia will get you warmed up for some Canadian content at TIFF.

 

Leah's Beer School

Lesson 9: Lagers vs. Ales

A lager is a light, crisp and refreshing beer. It’s fairly easy to taste the difference between a lager and ale, but what sets these two apart from a brewing perspective?

The defining difference between lagers and ales is based on yeast strains, as well as length and temperature of fermentation. An ale uses a top fermenting strain of yeast called Saccharomyes cerviase and is produced at warm temperatures ranging between 18c and 23c. In a top fermenting beer, ale yeasts rise to the surface and produces beer high in esters, or fruity aromas.  

Lagers, on the other hand, use a bottom fermenting yeast strain called Saccharomyces pastorianus, named for Louis Pasteur. Lagers are fermented at much cooler temperatures than ales, between 9c and 15c for primary fermentation and 4c and 5c for secondary fermentation. 

Because lagers are fermented cool and conditioned cold, yeast metabolism is slowed down. Where ales are fermented for 2 to 3 weeks, lagers require between 6 and 8 weeks for fermentation. A longer fermentation time allows for chemicals to be reabsorbed and converted into more neutral compounds. Lagers should be free from noticeable esters or phenols, allowing for malt and hops to take centre stage.

A brief history of lagers:

The word lager comes from the German word lagern, meaning, “to store.” In the 19th century, prior to the advent of refrigeration, German brewers would dig cellars for cold storage or lagering, to keep beer cool during the summer months. A long storage period meant that the yeast had time to settle out, so the beer was cleaner and paler than it was prior to aging.

By the mid-19th century, lagers became hugely popular in commercial markets. This trend was fueled primarily by technology with the introduction of refrigeration. During this time, many places in Germany had banned brewing in the summer, so being able to cool beer effectively meant that it could now be brewed year round. In addition to technological advancements, the development of clean yeast strains and ability to kiln light pilsner malts, also contributed to transforming the lager trend into a worldwide phenomenon.

 

Featured Shows


Black Creek Reign EP Release Party with Jonny Starkes

Saturday, August 10, 9 PM, Tickets $10 in advance

Darren Armoogam and Lex Stultz founded Black Creek Reign after the implosion of a previous project. The addition of Shane Joseph made them the formidable three-piece ensemble that’s been kicking up quite a fuzz across the GTA, blending genres of blues, reggae, funk, and rock. 

Come celebrate the release of Black Creek Reign’s debut EP, Excommunicado, where they will play the full album as well as some new, unreleased tunes. 

Jonny Starkes is an acoustic folk singer from Hare Bay, Newfoundland who now resides in Toronto. Jonny’s songs are heartfelt and his stories are told with conviction through his powerful voice. He will be kicking the night off with tunes from his recently released album Father’s Boy.


Sean Bertram with Viet Ho and Ben Maclean

Saturday, August 17, 9 PM, Tickets $10 in advance

Sean Bertram is heading into his final year of the Bachelor of Music program at Humber College. Often compared to John Mayer, Jason Mraz, and Allen Stone, Sean’s music weaves stories of love, loss, heartache, and self-discovery. Having recently released his debut album, The Right Place, Sean performs jazz, pop and rock, with a pure voice and dizzying falsetto.

Viet Ho is a Toronto-based singer-songwriter, who combines the harmonic and rhythmic techniques from his Humber jazz education with the booty-shaking grooves of neo-soul and disco. Lyrically he draws upon his experiences as a queer youth of colour in the city, creating music that addresses issues of gender, sexuality, and cultural identity.

Ben Maclean is a prodigious guitarist from a deep jazz background, who is breaking out as a force in the R&B community. Inspired by some of his favourite soul and R&B legends Aretha Franklin, Ray Charles and Sam Cooke, and contemporary faves Bahamas, Blake Mills and D’Angelo, Ben will stun you with his dazzling lyrics and undeniable soul.

 

  

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