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Hops On High: The Rise Of Cannabis Beer

It’s a mild summer afternoon in Calgary, and the patio of a trendy 17th Ave bar is packed with patrons eager to soak in the first of summer’s sunshine, with the requisite pints or bottles of beer in hand. But, if you were to take a closer inspection of those…

Pouring Over Data To Maximize Your Revenue

Certified Cicerones Rob Griffith and Michelle Tham of Labatt Breweries of Canada offer their professional knowledge in beer—everything from beer styles, to draught systems, to food and beer pairing—to drive actionable insights from data by integrating beer education. Data is shifting the way we make decisions in managing beer and…

Is 2018 the year of rum?

Every year people say that “this is the year of rum.” If this is indeed the year of rum, it bears noting that we’ll be talking specifically about regional rums. Molasses grown in different areas deliver distinct tastes and aromas, which translates into individual flavour profiles. And refashioned classic rum…

Speak Easy and Carry a Vintage Cocktail

Throughout human history, across continents and civilizations, alcohol has been a stimulant for social interactions, a tonic, a component of ceremonies and a culinary amusement which can be traced to the Neolithic age. Giggle water—as alcohol was called in the 1920s—is the cat’s meow. Vintage cocktails such as the slender,…

Building Your Beer Program According to Mirella Amato

I’m seeing way too many restaurants with carefully curated menus and wine lists…but their beer offerings are an afterthought. There is such an incredible selection of beers out there, it’s a missed opportunity if you’re not curating a list of carefully selected beers to reflect your establishment’s theme. There are…

Building Your Wine Program According To Jennifer Huether

There are so many things to consider, it can be easy to become overwhelmed. Ask yourself the following: What are your objectives? What is your price point? Your wine list has to be in line with your objectives and your food program prices. What cuisine do you have? Are you…

A Master Sommelier and a Master Cicerone walked into a bar…

HUMBLE BEGINNINGS In the 1990s Jennifer Huether was introduced to the pairing of white wine with select foods by a friend and chef in Toronto. It was her aha! moment, soon after which she enrolled in courses at George Brown College. “It was so cool.   I thought, I really love this, what else can I…