Follow beer writer, Troy Burtch, as he explores the wonderful world of craft beer and the pubs that serve it. Great Canadian Beer is a place to come to catch up on beer news, read tasting notes, check out event listings, and for pub previews and reviews.


Monday, November 29, 2010

Meet Tashi Sundup: Bryden's - Toronto, ON

Tashi Sundip - Bryden's (and fan of the Habs)
Meet Tashi Sundup, owner of Bryden's on Bloor Street (at Jane). Better known as Tash, Sundup has transformed his establishment over the last couple of years into a place where beer enthusiasts feel welcome. Gone are the Alexander Keith's and Coors Light taps, in are the craft beers like King Pilsner, Denison Weissbier, Great Lakes Devil's Pale ale and more, and most recently, cask conditioned ale.

I first paid a visit to Bryden's back in June of 2009 shortly after Tash decided it was time for a change and I've been back numerous times since. You'll find that Bryden's has great pub food to go along with your pint, and you can spend hours sitting on the large couches near the entrance with a book while supping your beer. During Toronto Beer Week Tash stepped up and hosted the Tower of Power events that featured Ontario Double IPA's, proving to be one of the most attended events in the city.

How long have you operated your establishment
Since the turn of the century!! Managed it for "Bryden" till about 2005 then gave him his walking papers and became The Grand Phooba myself.

How did you get into the hospitality industry?
Grew up around it. My father was a chef by trade and we had a restaurant in the family as I grew up. I always worked in the industry while I was a student, but it really wasn't a dream of mine to have my own pub; it just kind of happened. I was actually trying not to be in this field, I wanted to be the captain of the Montreal know them Troy...they knocked out your Pens in the playoff last year

What is the best part of operating a pub?
Easiest question of the day - the people. You come across so many interesting and really cool people. I've met so many great people within the beer industry. Great staff, they're like family, the best of the best & also any other cliches I missed. I really mean it though, they're awesome, and we easily have some of the best customers you could ask for. Bryden's is really about the people, it's the person across the bar from you and the person next to the bar from you.

What is the worst?
Probably the business side of it. Taking care of people and having fun is awesome but sometimes you have to focus on the not so fun part of it. Not so much fun spending a night in front of the computer doing paper work.

How do you go about selecting the beer for your establishment?
We generally stick to Ontario craft beer options. Pretty much try anything in that world. It is easy for us as we continually rotate many of our taps. Other than that we try to keep a good mix as we try to have examples from many different styles & seasons.

Where did the name of your establishment come from?
There was actually an original owner with the name Bryden. Maybe not the most creative name for him to come up with but I liked it and we kept it; perhaps we were too lazy to change it too.

What has been the biggest change in the beer industry since you started your business?
Definitely the growth and movement to better/craft beer options. Outside of major chains I rarely see new bars that open without a strong craft influence.

If you could change one thing about the industry, what would it be?
I'm sure this will be echoed by everyone throughout the industry, but I can't think of a something else I would rather see changed than all the handcuffing that is done by the government in our industry. So many regulations and policies are just not well thought-out and are simply put, silly.

What do you get up to when your not at your establishment?
I play hockey. We actually have our own league through the bar. It's a good way to work off all the beer drinking. Unfortunately I'm terrible though. Oh yeah and I also like dogs!

If you're not drinking at your own bar, where do you head to for a beer?
I love checking out other pubs, bars & restaurants. There are so many great beer destinations throughout Toronto, all worth visiting. I really like when new spots open, so if you open a place and I'll come by soon.

Name the last beer you consumed?
I like Hefeweizens (Denison's & Muskoka) & really hoppy IPAs, but this time of the year I really get into drinking cask. Currently we have Lackey's Caskey on the hand pump & that is what I'm having right now.


Toronto, ON

Friday, November 26, 2010

Meet Milos Kral: Chancey Smith's - London, ON

Milos Kral - Chancey Smith's
Meet Milos Kral, the General Manager of the popular Chancey Smith's in London, ON. I had the pleasure of meeting Kral for the first time this summer, when he was in town to pick up with Editor's Circle award during the Golden Tap Awards, and he is a great person to talk beer with.

Known in the beer circles as an extremely passionate craft beer supporter, Kral spends his days off traveling to breweries and other pubs, soaking in as much beer information as possible. He also takes advantage of where he posts frequent messages about what's new at Chancey's, which is great for fans of the establishment as they know what to expect when they walk in the front door.

How long have you operated your establishment?
Just over two years

How did you get into the hospitality industry?
At age of 15 entered three-year waiter apprenticeship program in Prague at the airport just to be closer to my love: flying machines and everything connected to it. Soon airplanes and hospitality had to share big part of my mind and heart.

What is the best part of operating a pub?
Where do I begin? The social aspect. Every day you get to meet new people, see your friends; celebrate birthdays, anniversaries, new jobs and everything else. I love coming to work. Each day is different and unique, just like all the people that come in. Having conversations with regulars and strangers alike is an incredible experience. I feel privileged to be part of so many lives. This is the greatest job I could ask for!

What is the worst?
Meeting creatures that forgot that they are human beings just like everybody else. Fortunately, there are not too many of them.

How do you go about selecting the beer for your establishment?
I am very lucky to be surrounded by a group of great individuals who are just as passionate about beer as I am. Our aim is to find every good beer in Ontario (and rest of the world) and bring it to London. Some of them make it only once, some of them become a part (regular of occasional) of our beer list. If needed we are willing to drive to pick up beer directly from the source, if brewery does not deliver to London. The boys in Bracebridge sure looked surprised when we pulled up in old Buick and told them we traveled 388km to buy their beer!

Where did the name of your establishment come from?
Mike Smith named the place after an ancestor who was food vendor in in late 1800’s.

What has been the biggest change in the beer industry since you started your business?
The Most Negative: The manic drive of big brewers over past few decades to become even bigger, constant mergers and “responsibility to shareholders” resulted in endless array of bland indistinguishable beers with different names and labels pushed by million dollar marketing budgets. Nobody remembers last year’s biggest hit because there is new one coming this season. Pride in product was replaced by bragging about how many gazillions of liters was sold. Just like Big Mac. When you ask them, the answer sound just like those from The Big Three in Michigan: We make it this way because that’s what people want. REALLY?

The Most Positive: People got fed up with “Big Mac Beers”. The number of small breweries is rising and beer drinkers are supporting small local brewers.

If you could change one thing about the industry, what would it be?
Scrap government monopoly on selling alcohol, re-write the liquor act, and support small business.

What do you get up to when you’re not at your establishment?
Quite often traveling around, visiting breweries and other establishments, buying beer, getting to know people making it.

If you're not drinking at your own bar, where do you head to for a beer?
Until recently, it was not an easy task because there really was not much of a beer scene in London since Alex P. Keaton closed few years back. Now there are few places: The Morrissey House and Black Shire are the two most notable.

Name the last beer you consumed?
The most memorable is hands down Adil’s Chaos Theory Imperial Wheat Stout that our own Adil Ahmed crafted together with Peter Chiodo and his staff at Flying Monkeys in Barrie.

Chancey Smith’s

London, ON N6A 1C5

Thursday, November 25, 2010

Amsterdam Brewery - Black Friday

Black Friday by Amsterdam Brewery
I stopped by Toronto's Amsterdam Brewery earlier this afternoon for business reasons and was delighted when presented with a glass of their newest limited release beer.

Called Black Friday, in reference to the busiest shopping day in the U.S. (tomorrow), the Black Friday is a Cascadian Dark Ale that will be released tomorrow at only three Toronto establishments - C'est WhatBurger Bar and barVolo. Each place will only receive a couple of kegs and once it's gone, it's gone.

The beer is a blend of three Amsterdam products: Nut Brown Ale, 2 Fisted Stout, and their Boneshaker IPA. It was then dry hopped, giving it a hoppy nose to go along with some mild coffee and chocolate notes from the 2 Fisted. Fresh hops on the palate meshed nicely with the roasted notes of the other two blends. It ended in a nice dry finish. Amsterdam decided that it would be better served unfiltered, making sure that all the flavours they intended to get out of it will come through.

Remember, it will only be available tomorrow at the three locations mentioned above.


In other Amsterdam news, their Boneshaker IPA is close to making another appearance in both 500ml bottles and keg format. After the success or the first batch that was released back in July, Amsterdam decided to release it once again. It was tasting great this afternoon! Loads of hops on both the nose and tongue as it was continuously hopped throughout the brewing process.

And last but not least, it looks as though Amsterdam's award winning Doppelbock will be made available in LCBO stores in the future. No exact date to report on, but look for it late next year.

December CASK! Social Announced

From CASK! Toronto

The next CASK! Social will take place on:
Saturday December 4th 2010
Time: 4:00 – 7:00 pm

It's that time again.... time to meet up over a few pints of delicious cask-conditioned ale!

Join us for the December Cask! social on December 4th at the Victory Café. This month's social will feature the beers of F&M brewery (StoneHammer beers.) The Victory will be serving a Harvest Pale Ale, an IPA as well as the Oatmeal Coffee Stout...Please note that this month, the social is from 4pm to 7pm...all are welcome!

Wednesday, November 24, 2010

barVolo - A Night With Fred

From barVolo & HMH Negotiants

HMH Negotiants and barVolo Presents... 
A Night With Fred - Microbrasserie Hopfenstark

Join barVolo on Saturday, December 11th, 2010 at 8:00pm and discover the beers of Microbrasserie Hopfenstark from L'Assomption, Québec. Brew master and founder Frederick Cormier will be present while his beers are being served on draught in limited availability. To commence the occasion, we will only be serving beers from Microbrasserie Hopfenstark in 300mL glasses until supplies last.

The following beers will be available:

Hopfenstark Ostalgia Blonde
Hopfenstark Postcolonial IPA
Hopfenstark Saison Du Repos
Hopfenstark Saison Station 7
Hopfenstark Saison Station 55
Hopfenstark Greg American “Harvest” Stout
Hopfenstark Framboise
Hopfenstark Kamarad Friedrich Russian Imperial Stout 2010

For more information please visit or

Meet Jed Corbeil: The Griffin Gastropub - Bracebridge, ON

L to R: Jed Corbeil (Griffin) & Jason Ellesmere (Cameron's Brewery)
Meet Jed Corbeil, the other co-owner/operator of the Griffin Gastropub in the lovely town of Bracebridge, ON.

A great 'local' pub that focuses on beers from small Ontario breweries, Corbeil, along Curt Dunlop (profiled yesterday) opened the Griffin in 2008 and took the macro beers immediately off the lines. The duo then introduced Bracebridge residents and cottagers alike to monthly brewery features, brought Muskoka their first beer festival and hosted the first Session Festival during the Ontario Craft Beer Week in June - a lot in 2 1/2 years!

How long have you operated your establishment?
Aug 5, 2008 - present

How did you get into the hospitality industry?
Saw a local pub/building for sale, wanted to settle down in my hometown. I had been a business owner before and liked owing my own business. I knew that for a good business to work, I wanted to partner with my long time friend, Curt, who is an extremely good business person. We both had a love for beer, music, entertaining. We work well together and felt that we could bring some good times to our little town.

What is the best part of operating a pub?
I love meeting new people with like interests. The music is always top notch, and the craft beer industry has proven to be full of great people. I have made so many amazing friends through beer... who knew? It is about being happy when you go into work and feeling like what you are doing makes people happy including yourself.

What is the worst?
It is hard to sometimes to please everyone... Running a pub means sometimes having to make hard decisions about staffing, and we have been so lucky to have such amazing people working for us. In a seasonal town, sometimes you have to make hard decisions that effect employment.... that is when the industry hurts.

How do you go about selecting the beer for your establishment?
First of all, I should say that we serve only ontario craft beer. We occasionally bring in a one-off - for special events, but the regulars are local. We try not to double up on style, but we like to give every hard working brewery a shot on our taps. It is our goal to have every craft brewery in ontario on tap at our pub at some point. Usually, we go out and try new beers, talk to people in the industry, talk to brewers and put beer on that we like. Otherwise, we try and rotate our taps monthly.

Where did the name of your establishment come from?
It was the Griffin when we bought it - we added Gastropub to let people know we were uping the anti with good food and local craft beer

What has been the biggest change in the beer industry since you started your business?
Seasonals, casks, bigger beers - love it! keep up the good work fellas.

If you could change one thing about the industry, what would it be?
I think that I would like to see more bars supporting their local breweries. It is sad when you go into a nice place and see 2 taps and they are both shite. I was in a bar a few nights ago - great food, great tunes, shit beer. WTF? Whats the point? I wish that people would wake up and realize that good beer and make or break a night out.

What do you get up to when your not at your establishment?
Spend time with my family. Try to sleep..... but try and spend as much time with my wife/daughter as possible.

If you're not drinking at your own bar, where do you head to for a beer?
I like to go to brewpubs, craft bars. Had a great time with some fellas at the rhino last night. I like to go out and try new beer, listen to music if I can, and definatley eat some good food.

Name the last beer you consumed?
Flossmoor station IPA - a brewpub brew from ill. really nice and full... JonGraham... You never let me down.

Think globally, eat locally, drink at The Griffin Gastropub.

The Griffin Gastropub

Bracebridge, ON P1L 2E3

Muskoka Beer Festival
(Bracebridge, last Saturday in August - August 27 2011)

SESSION - A Craft Beer Festival
(Toronto, Saturday after Father's day - June 25 2011)

Tuesday, November 23, 2010

Meet Curt Dunlop: The Griffin Gastropub - Bracebridge, ON

Meet Curt Dunlop, co-owner/operator of the Griffin Gastropub in the lovely town of Bracebridge, ON.

A great 'local' pub that focuses on beers from small Ontario breweries, Dunlop, along Jed Corbeil (business partner) opened the Griffin in 2008 and took the macro beers immediately off the lines. The duo then introduced Bracebridge residents and cottagers alike to monthly brewery features, brought Muskoka their first beer festival and hosted the first Session Festival during the Ontario Craft Beer Week in June - a lot in 2 1/2 years!

How long have you operated your establishment?
August 5th 2008

How did you get into the hospitality industry?
Local pub came up for sale, and I bought it with my childhood (lifelong) friend Jed Corbeil.
It was a cute pub with a large (18 taps) selection, and a guitar hanging on the wall. I would often go in and play some tunes in exchange for beers, which made for a fun and inexpensive night.

What is the best part of operating a pub?
The people. It's a social job that includes tasting beer, listening and playing music, pairing local food with beer, and enjoying the company of regulars and new patrons. Truly a shame that my guidance counselor didn't steer me in this direction earlier!

What is the worst?
That 1 in 100 person who can't be pleased. They send everything back, never like the wine selection, don't drink beer, etc. If you're like this, think about changing your ways, or consider not going out to eat.

How do you go about selecting the beer for your establishment?
My partner, Jed, usually makes the selections. We do our best to ensure that we have a proper cross-section of the styles on draught (10 taps) and in bottles. 98% of our beers are Ontario Craft, with a few coming from out of province.

Where did the name of your establishment come from?
There have been 3 sets of owners (us included), and the name came from the first owners and has been carried forward. We changed the 'Pub' to 'Gastropub' to signify that we were making a change to more local, more high-end food & beer offering.

What has been the biggest change in the beer industry since you started your business?
I love all the seasonals and one-offs that we're seeing. Ontario Craft brewers are getting bold and the results are great. It's also good to see the collaborative attitude within the industry.

If you could change one thing about the industry, what would it be?
I would shut down all places that don't have a schtick. Having a liquor license and a deep fryer doesn't mean you should open a restaurant. Dining out is not just about food or beer, but about atmosphere and entertainment. Too many restauranteurs have forgotten this. Places with no passion/soul should close their doors and make way for fresh ideas and passionate people.

What do you get up to when your not at your establishment?
I play lots of hockey and baseball seasonally, and try to play squash whenever there's a chance. We are very busy with planning festivals, special events, and playing weddings in spring and fall, so there isn't a lot of downtime right now.

If you're not drinking at your own bar, where do you head to for a beer?
Some of my favourite places to have a beer are:
Peter's Cellar Pub at The Mono Cliffs Inn at Mono Centre (near Hockley Valley) - Wayne is arguably the best bartender I've come across, and their place is quaint like ours.
Bryden's Pub - Bloor West, Toronto - When I'm in the city I often stay with my university roomate, who lives a 9-iron from Bryden's. They have a good selection of local draughts, and usually a cask...which we don't have much access to in Muskoka.
Beerbistro - King East @ Yonge, Toronto - pairing a deep beer list with great cuisine...a foodie and beer snob's heaven!
The Local Gastropub - Barrie - Proprietor's Scott & Hollis will hake you feel right at home, and their craft beer selection is good, and their pub food has a Scottish flare (Scott's heritage)...

Name the last beer you consumed?
(Answered 10 days ago) I'm standing at the Royal Brewhouse at the Royal Agricultural Winter Fair with Jed and Steve Beauchesne from Beau's All Natural Brewing. We just had a small sample of their seasonal, Night Marzen (Oktoberfest Lager). Not normally a style I would go after, but it is well balanced and chased down my Pulled Pork Parfait wonderfully.

Think globally, eat locally, drink at The Griffin Gastropub.

Bracebridge, ON P1L 2E3

(Bracebridge, last Saturday in August - August 27 2011)

(Toronto, Saturday after Father's day - June 25 2011)

Monday, November 22, 2010

Burger Bar Pulls Out Randall The Enamel Animal

Need something to do tonight? Like hops?

The Burger Bar (in Kensington) is pulling out their Randall The Enamel Animal tonight. The Harvest Ale from Muskoka Cottage Brewery will be the participant, running through the Cascade & Columbus hop cones in Randall.

Starts at 7pm. Oh, and it's also Burger Bar's 4.75 Pint Night!

Meet Scott Connor: The Local Gastropub - Barrie, ON

Scott Connor - The Local Gastropub
Meet Scott Connor, the Owner and Chef of The Local Gastropub in Barrie, ON, steps away from the beautiful Kempenfelt Bay and Barrie's waterfront boardwalk.

The Local opened in 2009 and has become the spot in Barrie to go to for a craft beer. Traditionally a very MolsonCoors city, Barrie pubs and restaurants are slowing starting to bring in more flavourful products and the Local Gastropub is out in front. Connor, a talented chef from Scotland, has put together a terrific food menu to complement his beer selection, one that focuses on local ingredients that get prepared fresh each day.

How long have you operated your establishment?
Established in May 2009

How did you get into the hospitality industry?
I had always aspired to be a chef and my first position landed me in the Highlands of Scotland in a Michelin Star restaurant. My Chef explained that he could not afford to have me on his team and asked me if I would be willing to work for $50 ($70) a week and I agreed in order to show I was willing to do anything for a chance to become a successful cook.

What is the best part of operating a pub?
After 20 years in fine dining you deal with high expectations. Is your foie gras cooked to perfection? Is your wine of the highest caliber? People's expectations are not as high when they walk into a pub, so when we provide home cooked pub food with great ingredients, local beers and friendly service, guests feel at home and are really surprised at the welcome that is extended to them. So when you see the smile on their face, you know it’s genuine. That makes it all worth it!

What is the worst?
When the beer runs out!

How do you go about selecting the beer for your establishment?
There is a show on cable that showcases utilizing products within a one hundred mile radius of their location. We attempt to do the same, so when you come to the local 11 of our 12 beers are all from within one hundred miles and 5 are all Ontario craft brews.

Where did the name of your establishment come from?
In Scotland we call our pubs locals. It’s a place where you meet up with your friends in your favorite watering hole for a few pints or jars as we commonly call them.

What has been the biggest change in the beer industry since you started your business?
Beer was always huge when I was younger and there was a vast selection even back then, but I believe the biggest difference from then till now is beer has really broadened its horizons. The larger companies have just became the norm and young beer drinking entrepreneurs are pushing the envelope with flavors and food pairings, making beer a definite competitor to wine when enjoying a meal or just sipping back on a citrus beer cooler in the summer.

If you could change one thing about the industry what would it be?
Do away with processed food and mass produced beer, to one day be an advocate to help promote this in the world. We are so inclined to eat and drink what is easy, versus taking a chance on some of the amazing food and drink experiences that are out there.

What do you get up to when you’re not at your establishment?
We close on Mondays for family day (My wonderful wife and I have a 4 year old girl named Bowie), which we feel is important not only for our lifestyle, but also for those who we employ. Normally it revolves around day outings to the beach in the summer and winter sports in the snowy season. Family is important as it keeps us grounded so when we do have free time, it’s spent together.

If you're not drinking at your own bar, where do you head to for a beer?
Usually a cold beer at home after a long day work does the trick, but we are always on the lookout for new up and coming spots. We like to head out now and then and hunt down a relaxing spot in the surrounding area and support local small pubs like ours.

Name the last beer you consumed?
Coors light!!! Just kidding…lol. The last beer I consumed was an IPA from Flying Monkeys Brewery here in Barrie. Very pungent citrus nose with a mellow bitter end with everything in between.

The Local Gastropub
Barrie, Ontario L4N 1A1

Friday, November 19, 2010

Meet Jamieson Kerr: The Queen & Beaver Public House - Toronto, ON

Jamieson Kerr on left - Queen & Beaver Public House
Meet Jamieson Kerr, the publican of the Queen and Beaver Public House in Toronto, ON. Kerr opened the Queen and Beaver in June of 2009 and I happened to visit the British pub the day it opened with a group of friends and wrote about it here.

Kerr was the founder and former owner of Crush Wine Bar, a well known restaurant that is now owned and operated by Vintage Hotels, but his true passion led to the creation of the downtown pub. Kerr always has cask conditioned ale available, along with a good selection of other craft beers and great locally prepared food. It wouldn't surprise me if Kerr were to expand his vision and create more like-minded pubs within the city of Toronto in the near future.

How long have you operated your establishment?
We opened on June 15th, 2009

How did you get into the hospitality industry?
I started as a bellhop in a hotel in London, England in 1981. I moved to Canada in 1984 and graduated from Ryerson's Hospitality and Tourism Management Degree programme in 1989. I then moved to Paris and worked at the famous Willi's Wine Bar for a year, before moving back to London to gain knowledge in the wine industry. After 5 years working for Layton's Wine Merchants, I returned to Canada in 1995 and was the sommelier at Prego Della Piazza. I then worked for Steve Campbell at Lifford Wine Agency, before setting up a wine consulting business where I oversaw the opening wine programme at the Harbour 60 Steakhouse. I was the sommelier there for 4 years. In 2002 I opened Crush Wine Bar and owned in for 8 years, selling it to Vintage Hotels in January 2010.

What is the best part of operating a pub?
For me I love the traditions of a pub. The expectations are far lower than fine dining, and people are in a much more convivial mood. I am also a massive soccer fan, and it allows me to watch all of the games with like minded people. All in all I love being here.

What is the worst?
Fortunately we are very busy, and I seem to be working more hours than I did in my last restaurant, which is hard on the family. We recently had our Beaver mascot stolen (although it is coming back). That was upsetting.

How do you go about selecting the beer for your establishment?
I am a detail oriented person and I love craftmanship, whether it is in shoes or in wine. For me, selecting the finest beer the province has to offer is paramount. It is also important to know the passionate producers.

Where did the name of your establishment come from?
Wy wife came up with the name. It is a marriage of Britain and Canada. The 5 cent coin. There is also a photograph at the Centenary of Winnipeg where the Queen is given 2 black Beavers in a cage (we have yet to get a copy). It is also a bit naughty!

What has been the biggest change in the beer industry since you started your business?
Cask Ale has become incredibly popular. Wish we had room for another.

If you could change one thing about the industry (pub/bar/restaurant), what would it be?
I wish customers understood that we need to turn tables to make money. No shows should be charged. Restaurant owners and employees should be more respected by our Government. We are a massively valuable industry to this economy and we always seem to get the rough end of the stick (G20 anyone!?).

If you're not drinking at your own bar, where do you head to for a beer?
C'est What (for the cask ale).
Harbourd House (John Oakes is a good friend and he has an excellent beer selection).
My local - House on Parliament (although only for the Guinness).

Name the last beer you consumed?
Duggan's Stout (not that impressed)

The Queen and Beaver Public House
Toronto, ON

Wednesday, November 17, 2010

Muskoka Cottage Brewery Looking For Additional Brewer

Muskoka's Canning Line
Muskoka Cottage Brewery in Bracebridge, ON is currently looking for another brewer to join their team.

Have a read of their job description and forward your a cover letter and resume to  if interested.

Position: Brewer
Muskoka Cottage Brewery is a 100% Canadian owned company which is nestled in the heart of Cottage Country specifically in Bracebridge, Ontario, Canada. We have just completed an expansion and we are in the process of planning a new site for the brewery in the next few years. We are looking for a candidate to join our brewing department.

Minimum Qualifications
Must love beer and have a strong sense of taste. Must be a good team player, strong work ethic, and have good mechanical aptitudes. Formal brewing education would be an asset. Ideally the candidate would also possess at least a few years of hands on brewing experience though this is not mandatory.

Job Summary
Our Brewers are responsible for maintaining our standard of making the highest quality beers. Duties include but are not limited to the following: Raw material handling, Brewhouse operations, CIP processes, recordkeeping, yeast management and cleaning.

Working Conditions
Brewer needs to be able to work on eight to twelve hours per shift, be flexible to work in day/night/weekend shifts, ability to lift up to 55lbs, work in extreme temperatures (cold and hot) for periods of time, ability to work in loud production environments, work from heights (be able to climb to top of vessels, about 18 feet).

Essential Functions in Supporting Our Mission
Brewer needs to be self-motivated and always seeking for opportunity to continue studying and take new responsibilities, be able to assist on brewery expansion and a quick volume growth in next 2 years. Strong team player.

Skills and Abilities
Ability to communicate and follow direction is necessary. Comfortable working under pressure and multi-tasking. Must have a ‘can-do’ attitude!

Meet Rich Hunter: The King Edward - IIderton, ON

Rich & Deb Hunter - The King Edward
Meet Rich Hunter, the publican at The King Edward in Ilderton, ON.

I have not yet been to The King Edward, but I hear nothing but good things from those that have, and most of those positive comments contain the phrase - great owners.

Hunter, along with his wife Deb, entered the pub industry back in 2005 and continue to love the business.

How long have you operated your establishment?
We bought it in May 2005 and opened it June 1st 2005. So about 5 and a half years.

How did you get into the hospitality industry?
Probably the easiest way to answer that is my professional career and Mississauga! I was in audio engineering since leaving university in '88 (in England) and it was through that I was seconded to Canada by a company in Mississauga. My next job was also in Mississauga, and I found it incredibly frustrating to live there (too much traffic, noisy, overcrowded...) so my wife Deb and I decided to escape to the country and find a nice little pub in a village. I cooked in a restaurant one summer during college and was very much immersed in the bars at university, serving and running outside events to earn some extra coin. Being a Northern university, real-ale was a big thing and I got a really good grounding in cellarmanship, which is very hard to come by over here. All these things combined with a love of food guided us to slowly shift our focus, Deb changed her job completely and worked her way through a few kitchens, bartended then into a servers job and ended up managing a fine-dining Italian place and I carried on with my job, looking all the time for the ideal spot to buy and move on. We found The King Edward in 2004 but the previous owner wanted too much money so we waited, he wasn't cutting it so he closed it and we stepped in just before the bank took it back. My boss wasn't too pleased when I quit, especially when I told him why! But we're both much happier here than we could ever be in the big city. I still pay my dues to keep my P.Eng license in the hope I find time to do some consulting one day, but the days aren't long enough for that right now.

What is the best part of operating a pub?
The people. 99.99% of the people. If you have fantastic kitchen staff creating great food, have great staff serving it in a nice atmosphere and back that all up with great beer and wine you build a really great clientele. They all tell their friends so every day you end up meeting someone new who comes in and just loves what we do. We try and meet as many new faces as possible, in fact many ask for us if we aren't around (which isn't often!). I also advertise on the radio, a British voice advertising a British pub works really well. Lots of people tell me that they heard our ad, both in the bar and out in public. Although we are a few miles north of London we've got a great following from the city and that's put us on the map, not only as a destination restaurant but as a couple we're very well known and whenever we go out in the town we are always well received by other bar owners and their customers as most have also visited us at some point in the past. It's very touching.

What is the worst?
The hours and the other 0.01% of the public. The King Edward is actually the old village general store, so our house is attached. There is no escape, we wake in the morning and go next door until we return to sleep. It's often 7 day a week, but I think that's part of our success. We monitor and maintain quality that way, as well as greeting our guests. So that aspect of the worst thing really, in truth, is what leads to the answer to 2) above. As for the 0.01% of the public we are fortunate that it's such a low percentage. This business can be rife with people who like to complain in order to get something for free or discounted (or not leave a tip for the server) but because of the way we run our business and our quality standards it's hard for them to find fault. Fortunately it's very rare but you always have to analyse and assess and take appropriate action whenever possible. It makes you and the business stronger. But it's a tough aspect of what we do.

How do you go about selecting the beer for your establishment?
We stock popular beers that everyone knows and loves such a Guinness, Harp, Strongbow and Coors Light. Coors Light still sells more than any other draught which personally I think is unfortunate but a lot of people really like that ultra-light taste, or lack of it. When we opened we had Rickard's Red on, because the tap was there. Wellington soon took over that tap with SPA which has converted many a Rickard's drinker. We have a Fuller's tap which switches through their beers such as London Pride, ESB and Porter in no particular order apart from Porter in the colder months only, which is just my preference for richer beers. Our Hacker Pschorr tap rotates similarly, no particular order apart from seasonal beers such as Oktoberfest. I put Tetley's on last month, it was always one of my dad's favourites and at 3.6% it's another option for those looking for a lower alcohol beer with taste behind it. Our rotating guest tap normally goes to one of our local breweries Neustadt) again in no particular order unless one of our regulars asks me to bring in something. If one of the brewers calls me with a seasonal ale then that will give them a bit of an edge too ;-) As for real ale, it's down to F&M, Wellington, Grand River and Neustadt in our area so I'll bring in a couple of casks if they are delivering something for the guest line or sometimes I'll just call them and ask them to drop of whatever they have in cask. We're the only cask pub in the area so you have to go with what you can get! Now, when Fuller's bring in casks, which they usually do either side of December, then I'll happily dedicate the real-ale pump to that, it's so nice to have a genuine English ale served from the cask. Just like back 'ome..................

Where did the name of your establishment come from?
It was called The King Edward when we bought it. Cash was tight, the sign was hanging (and they're not cheap) and there is a wonderful big etched mirror over the fireplace so it was a no-brainer to us. And I'm glad we stuck with it, some people use the full name, others "The Eddy" or simply "the pub".

What has been the biggest change in the beer industry since you started your business?
The 0.05% blood-alcohol law. We see many more people now not even having one beer. To address this we started carrying lower alcohol beers such as Tetley's and we also have a really good 0% alcohol bottled lager which tastes OK on it's own or we can make mixed drinks with it, say a pint made up with Tetley's which will come out around 1.6% alcohol but tastes great.

If you could change one thing about the industry (pub/bar/restaurant), what would it be?
Reducing government regulation of our industry. And I think every licensee would agree with that one! 'Nuff said.

What do you get up to when you're not at your establishment?
Mostly, sleep. Living right next door it's hard to "get away". I take care of marketing as one of my many roles and my office is right above the kitchen so I can hear if it gets busy and end up going back down. I also do the bulk of the maintenance in and around the building, which is 120 years old so there's lots to do. Deb takes care of the books in her office at the front of our house. Deb & I try and get away once a month, even if it's just a night in a hotel in London. Sometimes we'll take a 2-day trip to the Falls. Occasionally a few hours at the horse races. We don't tend to eat out much as we usually (at least one of us) ends up disappointed.

If you're not drinking at your own bar, where do you head to for a beer?
We're pretty choosy about where we go as a lot of bars don't clean their lines anywhere near often enough. We are one of the very few who clean our own lines so when you go from drinking clean, fresh beer from clean lines to drinking stale-tasting beer it's not enticing. There are a couple of bars in the north-end that we sometimes escape to for an hour and they have Guinness which is usually cleaned once a month by Diageo. Other than that we save it for our nights out in London. We like the Morrissey House and The Coates of Arms or anywhere that has Diageo taps for the same reason as above.

Name the last beer you consumed?
Grand River Plowman's Ale from the cask. Nectar.

The King Edward Restaurant & Pub
13239 Ilderton Road
Ilderton, N0M 2A0

Monday, November 15, 2010

Meet George Milbrandt: C'est What? - Toronto, ON

George Milbrandt - C'est What?
Meet George Milbrandt, the man behind on of Canada's most visited beer destinations - Toronto, ON's C'est What? Brew/Vin Pub Restaurant.

Milbrandt has operated C'est What? since 1988 with a strong focus on showcasing local products, including beers that you really couldn't find anywhere else at the time. This set C'est What? on a course continues today. Milbrandt wanted to support the smaller breweries that were starting to spring up around '88 and this helped create a unique establishment that was unlike any other in Ontario, possibly Canada.

Today C'est What? boosts an amazing line-up of draught beers (over 35), cask conditioned ales, unique one-off's, beer festivals and most recently participating in the first ever Toronto Beer Week. Visitors come from around the world to taste the best of Ontario craft beers and local Torontonians continue to hold up the bar. It's a true testament to Milbrandt's vision 22 years ago.

How did you get into the hospitality industry?
Although my training is in in architecture an early mid-life crisis hit when I was 27 and I decided to to open up a pub. I counted on my love of beer and home brewing as well as few friends in the industry to get things going. The only friend to stick with the project through opening was, like me, a neophyte to the restaurant business. This should have been a hint but, naively, we persevered.

What is the best part of operating a pub?
There are very few jobs that bring such joy to the world. A restaurant full of smiling faces is the best reward for your efforts.

What is the worst?
From unclogging urinals to cleaning up vomit, there is more to running a pub than pouring pints.

How do you go about selecting the beer for your establishment?
Research, research, research. It’s a tough job, but drinking is the key to product selection. Joking aside, we have very specific criteria for the beer that we feature:

1. Un-diluted, single batch brewing. Each brewing batch makes one beer and is not diluted after fermentation.

2. All natural ingredients. The ingredients used should be easily recognized as natural and, if processed, must retain their essential character. An ingredient list must be disclosed.

3. Fresh. Beer tastes best fresh. Pasteurized beer will not be served at C’est What.

4. Our beer list is Canadian made only.

The selection process also includes ensuring that the widest range of styles is available among the thirty-five we have on tap at any given time. Each brew passes a staff taste taste and most importantly, the beer has to be embraced by our customers to stay on tap.

Where did the name of your establishment come from?
The idea for C’est What came out of a desire to be a truly Canadian pub not a knock-off of something from another culture. We should be proud of our multi-cultural heritage and this began with the original French-English accommodation. Besides I couldn’t resist the idea of people shouting C’est What over a crowd of talking people in a pub.

What has been the biggest change in the beer industry since you started your business?
We are not the only beer missionaries around anymore. In 1988 there were only a handful of what we now call craft breweries in Ontario and no pubs or restaurants that would give them a serious chance. Today we have about forty small breweries in Ontario and just about every new independent bar that opens in Toronto has a decent beer selection.

If you could change one thing about the industry, what would it be?
Prohibition has been gone for over eighty years but we are still suffering under rules that control the sale of alcohol more than guns. The government monopoly of the LCBO and the foreign owned monopoly of The Beer Store are indefensible in any logical or objective sense. The first best step in loosening this control would be to allow licensee sales of beer and wine for home consumption. Along with this should come wholesale pricing for the hospitality industry.

What do you get up to when your not at your establishment?
Travelling is always fun. Although I do get caught up in the “busman's holiday” trap of visiting a lot of pubs while on vacation. Then again, where else are you going to get a true sense of the place if not by rubbing elbows and clinking glasses with the locals?

If you're not drinking at your own bar, where do you head to for a beer?
Any one of the number of good beer bars in the neighbourhood like beerbistro or Duggan’s Brewery.

Name the last beer you consumed?
It is my job to keep tabs on the product we serve so I tend to go through at least a dozen different beers every week. The last brew to pass quality control was Black Oak Nut Brown Ale.

C’est What? Brew/Vin Pub Restaurant
Toronto, ON

Established February 13, 1988

Meet the Pub Owners... New Feature

I threw out a teaser on Friday to let everyone know that I'd be adding a new feature to the blog, promising that Monday (today) would be the day that I would roll it out.

I guess it's not really a new feature, it's more along the lines of a new series. It's another element of the "Meet the.... " series that I've done in the past (brewers, brewery representatives, and ), but this time it will focus on the men and women who have created establishments we beer drinkers so often like to visit - Pub Owners & Managers.

The new feature will be very similar to the other Meet the... posts. The selected participants were asked a number of questions relating to their business, their thoughts on the industry and about how they choose the beer selection for their place that gets people like us talking... and visiting. Most of the participants hail from Ontario, but there will be some others chiming in from all over Canada as this series moves ahead.

If you enjoy the upcoming posts and you think you know of an individual you'd like to see featured, please drop me an and I'll do what I can. Also, if you do enjoy the posts, and/or the participant's establishment, send a quick email to the individual to thank them for what they do, or get out to the pub and have a drink or two.

And finally, one thing I should mention is that all the people you'll see featured in this series work very hard at what they do, so taking the time to be part of this is something that I've very appreciative of, and I'd like to thank them all for being involved.

First up, George Milbrandt - C'est What?

Friday, November 12, 2010

New Feature Coming To Great Canadian Beer Blog

This blog has had it's ups and downs since I began almost four years ago. High frequency of posts here, minimal there; sporadic at best lately. My previous employment allowed me to write more (unbeknownst to them). However, it's still kicking with healthy traffic stats and I do what I can when I can. That being said, there will be a new feature coming to the blog at the beginning of next week that will hopefully re-capture your attention.

Stay tuned!

Thursday, November 11, 2010

From Classroom To Beer Dinner

I was sent away to Niagara-on-the-Lake this past weekend to attend a course offered by the fine folks at Magazines Canada, meaning I had to miss out on the Learn 2 Brew Day that took place at the Amsterdam Brewery in Toronto with the SOB's (Southern Ontario Brewers). Judging from the various bloggers who attended it seemed like a great experience and one that would have been fun to participate in.

No, I was tucked away in the sleepy village in courses for four straight days discussing the magazine industry and the advertising side of things. There were other representatives from independent Canadian magazines in attendance and we had a great old time in the hotel bar, drinking none other than Unibroue's Maudite. (People in the magazine business know how to drink...)

Anyways, I'm sure this isn't interesting for you to read, so I'll move on to what I took part in on Tuesday evening. After finishing the last seminar in Niagara I drove straight to Gravenhurst to host a four course beer dinner with 23 individuals from the pharmaceutical industry at North Restaurant and Catering, a truly local restaurant with a decent beer menu. They had contacted TAPS some time ago to put together a beer menu that would mesh well with the food they were preparing for the group and Tuesday night it all came together.

North was recently named one of the top ten best new restaurants in Canada by Where Magazine (in their awards edition) and is owned and operated by Chef Alain Irvine (a five-diamond award winning chef) who has started to take a great interest in beer alongside wine on the dinner table. It has the rustic feel of a log cabin the minute you enter, yet its complimented nicely with present day modern furniture. It really is a beautiful little restaurant.

Everyone settled in shortly after 7pm and I introduced myself and spoke about how beer and food goes so well together. The crowd, a mix of men and women in the 35-65 age bracket, were intent on listening for the most part and were active in asking questions. I've been to my share of beer dinners where no one other than the host talks, and it sometimes makes for a boring atmosphere. Not to mention making it more difficult for the host as they try to capture the audience's attention. So, what I'm trying to say is that their engagement helped with the flow of the evening and made it easier on me to stand and speak freely, offering tips on tasting as opposed to educating them on what they should be tasting.

Unfortunately I didn't have the time to stop and take any photograph's of the food, but everything was very well done and for the most part, went well with the beer I choose to match it with. I chose Ontario products, as the majority of the group operates in this province, and it didn't really surprise me that most had not heard of these particular brands. Because the dinner was being held in Gravenhurst, I felt it necessary to include two beers from the area, thus Lake of Bays Pale Ale and Muskoka Cottage's Dark Ale were used.

The main course and the dessert were the two best pairings in my opinion and the Mill Street Barley Wine with the cheese and tart tartan was incredible. Something that I'll be trying to replicate this holiday season.

It was a good night and I hope to be doing some more of these dinners with North in the upcoming months.

1st Course
Arugula Salad
With Roasted Beets and Balsamic Glaze

2nd Course
Chicken Wings
Stuffed with Wild Mushroom Farce, Salsa Verde, Arugula, Fennel and Pear Salad

Main Course
Roasted Beef Tenderloin
Hand Cut French Fries
Guinness Flavoured Jus

Tart Tartan and 5 Year Old Cheddar

Friday, November 5, 2010

Cheshire Valley Unfiltered English Mild Now Available

If there is one thing I can say about Paul Dickey, the President/Founder/Brewer of the Cheshire Valley Brewing Co., is that the man is a perfectionist. Stealing a line from Alexander Keith's, Dickey brews slowly, carefully, taking his time to get right.

Toronto drinkers have been teased by Dickey for years with sporadic casks popping up at various events, but now his beers will be more readily available.

Dickey is currently brewing at his "virtual brewery" (as he puts it) at the Black Oak Brewery (under contract) in Etobicoke where he uses his own fermenter and oversees the entire production of the product. He released his signature ESB back in September and Tuesday night marked the release of his excellent Unfiltered English Mild at one of Toronto's newest beer joints, The Burger Bar in Kensington.

"I am pleased with how the Mild turned out. This style is supposed to be a light-flavored, malt-accented beer that is readily suited to drinking in quantity. I believe it has turned out to be refreshing, and yet flavorful - and yes it can indeed be a session ale," said Dickey.

There aren't too many Milds being brewed here in Ontario. In fact, there aren't too many available in this province at all. Grand River Mill Race Mild, Heritage's Stuart's Session Ale, and Matt's Marathon Mild (barVolo) just to name a few, and it's a shame in my opinion. I enjoy the big hoppy IPAs, the Imperial Stouts and Pale Ales as much as the next guy, but Milds make for a great pub beer and that's where I find myself drinking more often than not. This is a welcome addition.

Back to that perfectionist opening, Dickey's Mild has developed over the years with his strict attention to every small detail it has become an excellent example of the style. Full bodied, lots of flavour, great drinkability, sessionable, and only 3.5%.

You'll be able to find the Unfiltered English Mild at the following Toronto establishments:
C’est What, beerbistro, barVolo, The Rhino, Harbord House, The Burger Bar, Bryden's, Victory Cafe.

Out of town establishments with the Mild:
The Stinking Rose (Campbellford), Chancey Smith’s (London), Woolwich Arms (Guelph)

Keep an eye out for more Cheshire Valley products in the coming months, including a Robust Porter in January.

Thursday, November 4, 2010

November CASK! Social Announced

From CASK! Toronto

The next CASK! Social will take place on:
Saturday November 13th 2010
Time: 2:00 – 5:00 pm
Location: Dora Keogh
, Toronto

Everyone is welcome and the usual format will apply – just turn up and enjoy some cask conditioned ale. This month’s event will feature 3 cask ales: Black Oak Hop Bomb, Black Oak Nutcracker Porter, and Mill Street ESB. Yummy! See you there.

Tuesday, November 2, 2010

OCB Launches New Handheld Beer Locator Mobile App

TORONTO, ON – (November 2010)OCB Beer Locator – Finding your favourite Ontario Craft Beer is now swift and simple with a smart phone. Ontario Craft Brewers have developed two versions of a new mobile application – one touch-screen for the iPhone and another generic one for any GPS-enabled handheld device. The app, which can be downloaded free of charge, will help consumers find the nearest retail store that sells specific OCB brands.

“This technology will make holiday beer shopping more convenient. If you’re waiting for a seasonal favourite like Muskoka’s Harvest Ale to hit the shelves,” says Gary McMullen, Chair of Ontario Craft Brewers and President of Muskoka Cottage Brewery, “now you can search your smart phone by brand and it’ll point you to where to find it at the retail location nearest you.”

Developed in conjunction with The Learning Edge, the new app is designed to make finding OCB beer easy through a menu which lists beer sorted alphabetically by brands or by breweries. A Blackberry version of the app will be available later this Fall, and the OCB will continue to make enhancements to all versions through future releases. The OCB is looking forward to receiving feedback on this initial version from craft beer lovers who know and follow Ontario’s small brewing industry.

Basic functions include:

  • Choose a beer brand to get more detailed information or specific tasting notes;
  • The Find Beer button locates stores selling the beer;
  • A map shows the retailers closest to you who are carrying your selected brand. Zoom out to see more locations;
  • Select a retail location on the map to get street address details for that store;
  • The Finder’s location appears as a blue disk. Red pins indicate the LCBO and green pins indicate The Beer Store.

Search for a holiday specialty like Heritage Brewing’s Blackcurrant Rye Lager and the app will give you a product code, take you to a map of the nearest retail locations selling that offering, and display tasting notes: Deep rich burgundy in colour. Flavours of blackcurrant dominate this dry complex tasting lager. Enjoy the fruity aroma through to the lingering finish.

“Ontario Craft Beer is closer to your fingertips – and your lips – than ever before,” says McMullen. “With over 150 brands to choose from, consumers can discover a world of quality and flavour with the quick touch of a screen.”

Ontario Craft Brewers: Discover the Difference
The Ontario Craft Brewers is an association of more than 25 small brewers dedicated to making great tasting, high quality beer in Ontario. The 25 members of the Ontario Craft Brewers brew their beers locally using fresh, all natural ingredients in communities throughout Ontario – from the Ottawa Valley to Waterloo and Niagara to Muskoka. Handcrafting over 150 premium beers, Ontario Craft Brewers employ about 600 people in Ontario, accounting for over 20 per cent of the overall brewing employment in the province. Ontario’s Craft Brewers’ share has more than doubled since 2002, going from slightly less than two per cent to approximately five per cent of the beer volume sold in Ontario and continues to be the fastest growing segment within the LCBO’s beer category. The OCB’s long term vision is to make Ontario a North American Centre of Excellence for Craft Brewing. Please discover responsibly.

For more information about the Ontario Craft Brewers, visit

2010 LCBO Winter Warmers Release

The LCBO has just recently send out their list for their 2010 Winter Warmers Release and it's a beauty.

92791 / Quadrupel Trappist Ale / BIERBROUWERIJ DE KONINGSHOVEN / 10.0 / 750 / $7.25 / NETHERLANDS
684852 / Trafalgar Bock / TRAFALGAR ALES AND MEADS LTD. / 6.5 / 650 / $4.50 / CANADA
95034 / Brooklyn Black Chocolate Stout / BROOKLYN BREWERY / 10.1 / 4 x 355 / $11.75 / US
58875 / Schneider Ice Bock / PRIVATBRAUEREI G. SCHNEIDER & / 12.0 / 500 / $4.25 / GERMANY
135194 / Southern Tier Creme Brulee Stout / SOUTHERN TIER BREWING / 10.0 / 650 / $9.60 / US
66027 / St Ambroise Vintage Ale / MCAUSLAN BREWING INC. / 9.0 / 341 / $4.95 / CANADA
457663 / Marston's Oyster Stout / MARSTON'S PLC / 4.5 / 500 / $3.45 / UNITED KINGDOM
188870 / Box Steam Dark & Handsome / ID AGENCIES / 5.0 / 500 / $3.50 / UNITED KINGDOM
198895 / ST. BERNARDUS ABT 12 / BROUWERIJ ST. BERNARD N.V. / 10.0 / 330 / $3.45 / BELGIUM
186973 / Christoffel Winterse Bok / SINT CHRISTOFFEL BIER B.V. / 7.8 / 330 / $3.25 / NETHERLANDS
186999 / Traquair Jacobite Ale / TRAQUAIR HOUSE BREWERY LTD. / 8.0 / 330 / $2.80 / UNITED KINGDOM
187005 / Lava, Smoked Imperial Stout / OLVISHOLT BRUGGHUS EHF. / 9.4 / 500 / $5.80 / ICELAND
194167 / Meantime Coffee Porter / SOVEREIGN BEVERAGE CO. LTD. / 6.0 / 330 / $3.15 / UNITED KINGDOM

TAPS The Beer Magazine Video Podcast - Microbrasserie Charlevoix Dominus Vobiscum Brut

Frederick Tremblay, the head honcho at Microbrasserie Charlevoix, was in Halifax for the 4th Annual Halifax Seaport Beer Festival back in August and he happened to have a couple bottles of his Dominus Vobiscum Brut with him. TAPS was also there and recorded Tremblay explaining the Champenoise style beer to a crowd that was about to sample it for the first time.

You can subscribe to the free podcasts by visiting the . Or you can visit the TAPS website to view a number of video podcast the magazine have put together over the years.

Monday, November 1, 2010

Drinks In Toronto With Sir Pete Brown

L to R: Granite's Mary Beth, Victory Cafe's Neil Bereton & Brown
After downing a bunch of samples at barVolo's Friday afternoon Cask Days session I headed up to meet Ron Keefe at the Granite Brewery to discuss TAPS, and as I walked in I noticed three terrific beer writers sitting at the bar supping some Granite Best Bitter Special.

Word was out earlier in the week that Pete Brown, 2009 UK Beer Writer of the Year, was going to be in town and here he was flanked by Stephen Beaumont and Nick Pashley. Brown had emailed me a couple of days earlier to let me know that he and Beaumont would be heading to the Granite on this particular day, amongst their many other stops while drinking his way through Toronto, so for two hours we all sat around the bar talking about beer. His trip had brought him from Rochester where he had been doing some work.

Not long after I arrived some more friendly faces came into the Granite and the next thing you know we're having a little social right in the middle of the bar. It was all great fun!

Pete is a charming fellow who, to my surprise, used to live in Canada (Vancouver), albeit for only six months, and many years ago. He mentioned that he thoroughly enjoyed the beers he'd sampled thus far at the Granite and earlier at C'est What.

Brown's books include: - -

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