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Leah is taking a short holiday from Beer School. This month our feature article is about distilled beer, otherwise known as whisky. Beer School will resume next month. History of Whisky Whisky is the fruit of a northern climate. The term whisky is a derivative of the expression “water of life” known in in Gaelic...
You can shake up your craft beer fridge this winter with the unique Blak Katt stout from Toronto’s first Craft Beer Bar. In addition to the restaurant and brewery, Blak Katt will be available at select LCBO stores starting Sunday December 8. (Please click HERE for availability) A velvety smooth dark ale with plenty of...
History of Christmas Ales & Norwegian Jól History of Jól The history of Christmas ales dates back to a pre-Christian era where Vikings brewed and consumed strong malty brews to honour their Norse gods. The Norwegian term “jul” meaning Christmas, is derived from the Old Norse word “jól,” which translates to “yule” in English. This...
How Non-Alcoholic Spirits are Made Non-alcoholic spirits are most often produced as distillates or compounds. Distillation starts with an alcoholic base, employing a technique of evaporation and condensation to separate out alcohol content from the richly flavoured fermented liquid base. A compound, by contrast, refers to any combination of juices, extracts and flavor additions to...
Last month there was a glitch (editorial brain cramp) that omitted the last two paragraphs of Leah’s Beer School article. We are resending the article this month in its entirety.
