Download Craft Beer Revolution: The Insider's Guide to B.C. Breweries by Joe Wiebe PDF

By Joe Wiebe

A thirst-quenching advisor to B.C.’s craft brewers and their beers from the province’s favorite beer writer.

Canada's microbrewing flow all started in British Columbia with the founding of Horseshoe Bay Brewing in 1982. 3 many years later, B.C. is domestic to greater than fifty breweries, together with a dozen brewpubs. Beer travelers are coming in droves, and personal liquor shops are promoting unique bottles of beer at costs formerly reserved just for tremendous wine.

With profiles of every of B.C.'s craft breweries, in addition to maps, tasting excursions and an insider's examine the folks in the back of the kegs and casks, Craft Beer Revolution is the definitive consultant to British Columbia's booming craft beer scene, from the movement's early founders nonetheless thriving today-Spinnakers, Granville Island and Vancouver Island-to the present leaders-Central urban, Howe Sound and Driftwood-as good because the so much remote-Tofino Brewing, Townsite in Powell River, and Plan B in Smithers.

Each brewery has a story to inform, and Joe Wiebe, the Thirsty author, has heard all of them. B.C.'s top beer author, he has spent the decade vacationing during the province, sampling craft beer at any place he can locate it. His irreverent advisor might be an crucial better half for beer nerd and amateur alike.

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Extra info for Craft Beer Revolution: The Insider's Guide to B.C. Breweries

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Exceptional and very popular. 8% ABV This bourbon barrel–aged Russian imperial stout features complex flavours including plums, berries, chocolate, caramel and port. Simply incredible. C. , including berry beers made with fresh, local raspberries each summer and pumpkin beers fermented with sugar pumpkins each fall. But the single seasonal style that garners the most excitement in the craft beer community each year is one that is tied into the annual hop harvest that occurs at summer’s end. Fresh-hopped or wet-hopped beers, as they are sometimes called, use hops that have just been harvested and are still dripping with the succulent oils that contribute so much aroma, flavour and bitterness to beer.

It is usually bottle-conditioned (refermented in the bottle), which can result in a cloudy appearance and sediment in the bottle. It can range from 5 per cent to 8 per cent ABV with a hop bitterness range of 20–40 IBUs. Delicious and refreshing. TAPHOUSE These pubs with multiple taps (usually at least twenty, but often as many as forty or fifty) are ideal for craft beer lovers because of the variety they offer. Taphouses often sell sets of four sampler glasses, which give customers the opportunity to try different beers without having to buy a whole pint (or sleeve or glass) of each one.

C. with your own similar adventure. C. com. THE THIRSTY WRITER My own beer-soaked history began in Niagara-on-the-Lake, Ontario, in the mid-1980s when I wasn’t old enough to drink the stuff legally. Surprise, surprise: most of my teenage beer drinking involved a Molson or Labatt product. But luckily there were a few influences in my young life that inspired my interest in what was then the brand-new microbrewing movement. One was my older brother, Pete, who had developed an interest in British and German beers while travelling and working overseas.

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