August Hours: Tu - Th : 4:00 pm - 10:00 pm last call | Fr - Sa : 4:00 pm - 12:00 am last call (beer garden 10:00 pm) | Su : 4:00 pm - 10:00 pm last call (beer garden 8:00 pm) | Closed Mo
67 Front Street East
67 Front Street East
Toronto, ON M5E1B5

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News

Leah’s Beer School: Lesson 24
Beer School, November 2020 E-News

What is Kveik? You may have come across kveik while perusing your beer options and wondered what’s behind this trendy new beer style. It turns out that kveik (pronounced “kah-wike”), is not a new beer style at all, but refers to a unique family of ancient yeast strains originally used in Norwegian farmhouse ales. Kveik, a western Norwegian slang word for yeast, designates a collective of high-heat-tolerant yeast strains capable of producing clean beers at unusually high fermentation temperatures without hot alcohol flavours, medicinal or funky aromas that other ale yeasts would produce in the same high temperature range. From …

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Beer, October 2020 E-News

Licensed restaurants and bars have been allowed to sell take away packaged beer, cider, and wine for a few months now. This has been a welcome, albeit temporary, development for an industry decimated by the COVID-19 pandemic. However, on its own, this change falls far short of its potential to provide a lifeline to hospitality businesses. In its efforts to modernize the rules impacting the alcohol sector, the Ontario government has stated that its goal is to improve consumer choice and convenience and provide more opportunities for private sector businesses. The idea of allowing beer and wine sales at “corner …

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Featured Beer: October 2020
Beer, October 2020 E-News

Yuzu Citrus Saison, 4.1% ABV (355ml can), Godspeed Brewery Beginning as a saison and finishing as something more enigmatic, Yuzu combines Japanese citrus and Belgian yeast, with restrained hopping to create a light, lively beer accentuated by mild tartness and minerality. The combination of fruit and saison characteristics creates a dramatic nose of freshly-peeled clementines, all pith and bright orange. The acidity helps smooth and hone the minerality that gives the simple beer complexity, and allows for a crisp but memorable finish.   Nonbe Oktoberfest Bier, 5.7% ABV (355mL can) Godspeed Brewery Brewed with Vienna and Munich malts and Tettnanger …

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Beer School, October 2020 E-News

A Brief History of Cream Ale  Cream ales first originated in United States in the mid-nineteenth century. In response to the large influx of German immigrants and resulting popularity of German lagers, American brewers developed the cream ale as a counterpoint to celebrated German beer. Due to local preference and cooler climates, Northeastern brewers were predominantly ale brewers. Prior to prohibition, many American brewers began producing a light bodied ale to rival increasingly popular German lagers. This brew was known as a “present use” ale, as it had a short shelf life and was meant to drink fresh. The fermentation …

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Beer of the Month: September 2020
Beer, September 2020 E-News

Life in the Clouds, 6.1%, Collective Arts Brewing    Fall into the rich embrace of a New England style IPA that will envelop your taste buds in a blanket of tropical bliss.  Simcoe and Mosaic hops balance each other to make this juicy IPA explosively fruit forward in both taste and aroma while curbing any unbearable sweetness to make an extremely drinkable beer. 

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Beer School, September 2020 E-News

Old Fashioned Cocktail: A Brief History  There are many competing narratives surrounding the history of the Old Fashioned – many have been credited with its invention and many more have debated what constitutes a “real” Old Fashioned. So, here’s a brief, anecdotal and at least partially accurate account of this classic cocktail.  In 1806, the first published version of a cocktail resembling an Old Fashioned appeared as an editorial response in New York publication, The Balance and Columbian Repository. The paper’s editor described a cocktail called a Bittered Sling that was a “potent concoction of spirits, bitters, water, and sugar.” Similarly, …

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Welcome Home!
August 2020 E-News

We’re officially open! After spending several months reorganizing, renovating and reimagining our business in the face of new industry challenges, we’re pretty proud of what we’ve accomplished. We’re excited to be back and can’t wait to see you again for delicious food and fresh, new brews. Our hours are 4 pm to midnight, 7 days a week. As always, walk-in customers are welcome, but you may also make reservations via our website or same day by phone. Our pool tables are currently unavailable, but we hope that will change as we move forward. To provide you with the safest dining …

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August 2020 E-News, Beer School

Beer & Wine Hybrids Beer & wine hybrids have a long history in the craft beer world, dating back to at least the 1970s when Cantillon made Vigneronne, a blend of Lambic beer aged on Muscat grapes. Over the past several years, an increasing number of breweries have been experimenting with hybrids by blending wine with beer, co-fermenting wine and beer together and aging beer on wine grapes. Not only are there different ways to incorporate wine with beer, brewers may use whole grapes, grape must (freshly squeezed grape juice with skins, seeds and stems), grape juice, or pomace (solid …

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Beer School, July 2020 E-News

Pasteurization & Beer  For over 150 years, pasteurization has been instrumental in extending the storage life of food and drinks. French microbiologist Louis Pasteur developed the process in the 1860s, initially revealing that pasteurization could combat unwanted acidity in wine by inhibiting the growth of unwanted spoilage organisms. Similarly, he found that pasteurization could extend the shelf life of beer by applying heat for a short time.  Types of Pasteurization  When it comes to beer, there are two main methods of pasteurization. Bottled and canned beer can be pasteurized by passing through a long, narrow chamber or tunnel where they’re …

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Beer School, June 2020 E-News

What is a coolship? The term coolship, from the Flemish koelschip, is a large shallow vessel made of stainless steel or copper, used to cool wort. Coolships are often housed in large rooms, where they lie open to the elements allowing for airborne yeast to flow in and inoculate the beer. This type of fermentation is referred to as “spontaneous fermentation” because the microbes come at random, rather than using a controlled addition of cultured yeast strains. Predominantly used to create sour beers, a renewed interest in coolships for brewing has been inspired by Brasserie Cantillon, a world-renowned lambic producer …

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67 Front Street East

BEER GARDEN OPEN TODAY

4:00 pm until last call 10:00 pm