Brew - Canada's Craft Beer Magazine

7/29/2019 Brew - Canada's Craft Beer Magazine

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Yarrow and Bog MyrtleNot your dads homebrew

BrewCanadas Craft Beer Magazine

Beer battered asparagus

BARLEYSNo Bosleys AllowedANGELS

Pairing suds with snacks


2/20the yingmonkeys.ca

Beer stork

Delivering happiness since 2004

MonkeysFlying Craft Brewery

When ying monkeys started to escape the brewhouse, we tried every possible wayto contain them. Our hops and malt based traps were failures. The monkeys endedup taking refuge on the roof, apparently enjoying the weather in Barrie, Ontario.Eventually we realized they werent harming anyone, just delivering happiness.


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Barleys Angels... .............................................. 6

8........................................... Homebrew Harvest

Cooking with Beer ...........................................1310 ............................The Importance of Glassware

Suds & Snacks .................................................16

Table of Contents

18 ............................... Upcoming Events Calendar

Spotlight

Features


5/20

@PubChatPodcastwww.pubch.at

Classing up your iTunes every second Thursday.Going on a bender. One podcast at a time.


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No Men Allowed. Thats rule number 11 of the BarleysAngels chapters. But just because the Barleys Angelsorganizers and members are women doesnt mean theyget together to drink pink beer like macro-breweries thinkwomen do. Instead, the Barleys Angels organizers are beer professionals that seek to encourage education and interest inbeer among its memberswomen.

In the organizations inception, the founder of one of the rstBarleys Angels chapters was apprehensive about a women-only beer group. I actually initially was not a huge fan of doing women-only beer things in general and Im still verycautious, says Mirella Amato, beer specialist and the rstfemale Certi ed Cicerone in Canada. Mirella says she didntsee a need for a women-only beer group and she was afraidthat clients would mistakenly think she only works with women.Her mind changed at the rst Pink Boots Society meeting, anorganization aimed at empowering and advancing the careersof women beer professionals. It was such a positive energyand so much excitement that I thought, you know what? I thinkright now there is a place for it.

Mirella formed the Toronto chapter in February 2011, thesame month that the Barleys Angels organization launched.The organization has grown to 32 chapters in six countriesincluding Argentina, Australia, Canada, Germany, U.K., andthe U.S. In Canada, chapters exist in Vancouver, Calgary,Winnipeg, Ottawa, Toronto, and Montreal.

As a new member of the Winnipeg chapter, I join NicoleBarry, the operator of the Winnipeg chapter, and six other women for the chapters rst event of 2013, just before theorganizations two-year anniversary. I think this is the girliestevent Ive had so far, says Nicole about the four elements-themed beer dinner at Arkadash Bistro and Lounge on Jan. 26.Nicole, the co-owner and CEO of Half Pints Brewing Companyin Winnipeg, MB, organized the dinner with Chef Karen. Chef Karen, who Nicole calls Winnipegs best caterer, chose eachcourse according to the theme of the four elementsearth, re,water, and windand Nicole chose a different Canadian craftbeer for each course.

The price of the $50 dinner seems like pocket change whenthe servers bring us the rst meal and pour the rst beer intoour wine glasses; this dinner is exclusive. Nicole tells us thatshe grabbed some of Winnipegs last bottles of Martello Stoutby Garrison Brewing Company as Chef Karen presents theshiitake mushroom souf with billion-year-old salt, which shecalls the best salt. The third beer was an exclusive taste of Half Pints Saison De La Ceinture Flche. This is one of myfavourite beers we put out, says Nicole as everyone smellsthe glass, takes a sip, and breathes through their nose toproperly taste the beer. Nicole hasnt had the beer in yearsand this is her, and our, rst taste of the batch of the beer that tastes like cloves with a hint of citrus. The beer wont bereleased until the following week for Festival du Voyageur.

From left to right: Jaime, Nicole, and Vanessa of Barleys Angels Winnipeg chapter

Barleys AngelsChanging the face of beer A NIGHT OUT WITH BARLEYS ANGELS

by Danelle Cloutier


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Nicole speaks passionately about the beer she serves us; thatswhy she started the Winnipeg chapter. I have a passion for craft beer and its a way for me to share my passion and lovewith other like-minded females in the city, says Nicole aboutthe purpose of the Winnipeg chapter.

Nicoles passion is rubbing off on Rachel Andrushuk who issitting beside me excitedly talking about her trip to some of thebreweries that the beer were drinking is from. Ive actuallybeen to three of the four breweries and its great to be able totaste those avours again, this time with food, Rachel says.

Rachel works at Manitoba Liquor Control Commissionand knows of Nicole but this is her rst time at a Barleys

Genius pairing, delicious dinner

Earth Martello Stout by Garrison BrewingCompany (Nova Scotia) paired withshiitake mushroom souf .

Fire Devils Pale Ale by Great LakesBrewery (Ontario) paired with spicychickpea salad or hot and sour soup.

Water Saison De La Ceinture Flche byHalf Pints Brewing Co. (Manitoba)paired with a tower of seafood or grilled vegetables in tofu wraps.

Wind Raspberry Porter by Tree Brewing(British Columbia) paired with saffroncream, lady ngers and berries.

Raissa, a Barleys Angels rst timer, eating the grilled vegetable tofu wraps anddrinking Half Pints Saison De La Ceinture Flche

I think this is the girliestevent Ive had so far

Angels event. Even though Rachel, 21, says at rst she feltuncomfortable being around women she doesnt know,Nicole quickly calmed her nerves with her entertaining stories

and educational tips and facts about beer. Nicole is veryaccommodating and fun to listen to. I can tell that shes justexcited to share her love of beer, and Im just as happy tolearn from her.

One of Nicoles stories that makes the women at the tablelaugh is about Mike Lackey from her best friend brewery,Great Lakes Brewery. She tells us excitedly and in disbelief that one time her and Mike were staying in a hotel and Mikedidnt like the pictures that were hanging on the walls of oneof the hotel oors so he stole every single picture on that oor.Realizing that her story might make Mike look bad, she adds,hes also the nicest man. You cant hate him.

By the end of the night, the Barleys Angels organization livedup to its purposeto encourage education and interest in beer among women. Rachel, Raissa, and Anne, Barleys Angels

rst-timers, are discussing the beer and say they would love tocome to another event.Its a lot of fun and I would love to beable to further my knowledge of good beers in the company of other awesome girls! says Rachel.

The two-year anniversary of the organization is signi cantbecause women have a history of being closed off from beer and Barleys Angels gives women the chance to participatein the beer community. Women were closed off from beer because men expressed their boyishness by a number of social practices and settings like drinking with other men in apublic space, according to Craig Heron in The Boys and Their

Booze: Masculinities and Public Drinking in Working-classHamilton. The customs and rituals developed around theconsumption of booze symbolized...the privilege to participatein a public life that was closed to most women in their communities, Craig writes.

Now women have the privilege to participate in the publicconsumption of booze, but most importantly, womenhave the privilege of being educated about the artisan beer community and leading the craft beer industry with help fromorganizations like Barleys Angels.


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Ive been assured [the beer] will notexplode, says Danielle Allard, holdingher newborn, Henry, in her arms,bouncing him up and down. Duringthe winter my basement gets cold so Icant actually brew ales down there. Iactually keep them in our bedroom,which my wife hates because it bubblesall night, says Mark Mruss, brewer of the beer and husband to Danielle.

Mark and Danielle have been married

for eight years and have two kids,Benjamin and Henry. For the pastthree years Mark has become an avidhomebrewer alongside his family dutiesas a father of their two children.

It was a multi-stage process beforeMark began homebrewing. Threeor four years before I beganhomebrewing, I was writing for acomputer programming magazine,Python Magazine , and one of theguys mentioned he was an all-grainhomebrewer and Ive never heard

of that. Mark became curious andlooked up the term. He bookmarked ahow-to guide but didnt actually openup the bookmark again for a few years.

Mark and Danielle lived in a smallapartment in Toronto at the time,making it hard for him to brew. Whenwe moved back [to Winnipeg] my wife,for my birthday, bought me all thesupplies you need.

The rst beer Mark brewed was froma kit. He had a bit of help from hisbrother, Jeff, who pushed him to brewthe rst batch. It didnt feel like I wasinvolved in the process because withkits you just dump it in, add water, andclose it up. It was like cooking from apacket. It still tasted good but yourenot in the process.

Mark started to become a bit moreintrigued by homebrewing. Heborrowed The Complete Joy of Homebrewing by Charlie Papazian

from the library. Some know the bookas the homebrewers bible. Eventuallyit became Marks. It takes you throughall your steps, from the basic stuff toyour more advanced stuff.

As Mark re ned his process he beganbrewing beer styles that were notavailable in his local beer stores. Hehas brewed imperial stouts, India PaleAles, doppelbocks, maibocks, hopfen-weisse, and rauchbier.

Mark, his father, and brother went toMunich, Germany, on a trip just for beer. One of their stops was the smalltown Bamberg. You only go there if youre into beer. Bamberg, a town of 70, 000, has eight breweries, and theyare known for producing rauchbier.Mark spent some of his time at AechtSchlenkerla Rauchbier, a German puband brewery that considers itself thehome of smoked beer.

Homebrew Harvestby Colin Enquist

MARK MRUSS: FROM BEER KITS TO FULL FRUITION

Mark buying hops at his local homebrew shop Grape &


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Upon their return to Canada, Markbrewed a hopfen-weisse in honour of their trip to Germany, which was a stylethey tried for the rst time on their trip.He also brewed a beer for his father inlaws 60th birthday, called Rons Nuts,a nut-brown ale. Its stuff like that, thatis fun for me.

Like the hopfen-weisse and Rons Nuts,Mark enjoys brewing beers with storiesbehind them and this led him to brew ayarrow beer. Yarrow and bog myrtlearent often used in the brewing processtoday but it was common before the15th century. According to The OxfordCompanion to Beer , gruit, a herbmixture of yarrow, bog myrtle, and wildrosemary, was commonly used in beer but The Bavarian Purity law of 1516,which restricted the use of anything butbarley malts, hops, water, and yeast inbeer, helped lead to gruit productionbecoming less common.

Yarrow and bog myrtle give the beer herbal or resinous avours that are off-putting to many beer drinkers but thatdidnt stop Mark from harvesting andbrewing O Gope Yarrow Ale. Thatwas a lot of fun because I harvestedthose ingredients up at my father-in-laws cottage with him Mark continues.Basically my father-in-law knows a lotabout woodsy plants. So he knew whatyarrow was and he said oh we havetons of yarrow up at the cottage.Mark researched bog myrtle and itturned out his father in law had somegrowing down at his dock as well.

Two summers ago Mark also beganto grow hops in his backyard. Thedecision to grow hops was a spur of themoment decision. Id been brewingfor a while and in the homebrew bookhe talks about growing your own hops.I toyed around with the idea a little bitand one day I Googled it and foundthis place in BC that sells hops. It wasFebruary, and it turns out that you have

to buy your hops in January. Thatswhen they sell them for summer.

Mark now has six different types of hopplants growing in his backyard. Youdont get your full output until your third year so I havent got there yet. Ibought three the rst year and three thenext year.

Mark hasnt had a problem growinghis hops in Winnipeg, a place knownfor its harsh weather conditions. Thegrowing season for hops is short andWinnipeg will only get one harvestwhere a warmer climate would get two.I always wonder what my neighboursthink. I have these structures in myback yard, ropes going up to my roof.

Mark has come a long way sincehis rst attempt at homebrewing. If you look at my stove you can still seeremnants of my rst time.

Danielle doesnt have a problem withMark brewing about once a month aslong as it doesnt cut into his fatherhoodduties. I like the idea of it. Its verytime consuming and it takes a longperiod of time to do the brew and thenevenings worth of time after that. Itdoesnt t very well right at this verymoment with the new baby and nothaving a lot of time, says Danielle.

Mark calls his home brewery BridgeBurner . Some of his beer names areNine Months Lator, Wrong Roomand Potlatch Doppelbock. He hasalso done replication recipes, notablyRussian River Brewing Companys Plinythe Elder, which he called Pliny the Tiny.Each brewing process nets him around60 beers.

I always wonder whatmy neighbours think

Mark may be the one brewing thebeer but Danielle is integral to theprocess. I take care of the kids, saysa grinning Danielle.

Sometimes when my wife goes onholidays Ill brew because Ill have theevenings free. I can put Ben to bed andIll brew a beer, he says pausing for asecond, father of the year, he laughswith a big smile on his face.

Marks hop garden Ben helping prep the garden

O Gope Yarrow Ale

Taste: Grassy, herbal,and ginger. Theginger leaves a nicebite on the tongue.

Tasting notes

Nose: Earthy,grassy, and ginger.


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Glassware is just as important aspicking the right beer. Just like whendrinking a ne wine or scotch, makingthe right glass choice improves your overall experience. The proper glassignites the senses the brewer intendedwhen taking a sip of the beer.

The glass itself sets up expectations for each beer. The different shapes andsizes create anticipation even beforethe beer is poured. Just like eachbeer is different, each glass conveys a

separate experience. If the same beer was drank from each distinct glass style,each would have its subtle differencesin the aromas and avours.

Finding the right glassware in a pub or restaurant can be a problem but if allelse fails, ask for the beer to be servedin an oversized wine glass. One thingyou should do is always pour the beer out of the bottle.

The GlassesThe tulip glass is a thin-rimmed andoften- ared glass often served withlambics, Belgian strong ales, saisons.Its meant for strong avoured beers.The are in the glass transports the beerdirectly onto the palette, into the middleof the tongue, creating as little sensoryinterference as possible. The shapeof the tulip traps the aromatics whilemaintaining a lively head. If the right

by Colin Enquist

The Importanceof Glassware

Tulip Weizen


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glass is unavailable the tulip glass is thebest substitute for most beers.

Wheat beers, or weissbiers, are thesuggested beer for the weizen glass asthe wide mouth contains the generoushead the beers have. The glass is talland when tipped, the air ow within theglass refreshes the amount of bananaand clove characteristics commonlyfound in the nose of wheat beers.

Commonly a pilsner glass is thin on thebottom with straight glass leading to awider mouth on the top. This type of glass showcases the crisp and goldenbody of a pilsner, while the wide topmaintains the head of the beer.

The pint glass is the traditional servingglass for beer in North America, usually16 ozs, and is inexpensive to produce.This glass bene ts the pub more thanthe drinker due to its ease to clean andstore. The wide mouth makes it easy

to drink from but diminishes the aroma.It is frequently used for light Americanlagers and ales.

Suggested for Russian imperial stouts,barleywines and imperial IPAs is thesnifter. The drinkers hand warms thebeer with his hand as he holds it fromthe bottom of the bowl. The taper atthe top of the glass traps the volatilesof aromatic beers, allowing for easyswirling to produce the intense aroma.

er Pint Snifter

Always pour thebeer out of the bottle


12/20

THIS IS A BEER GUY .

Beer guys like beer, but Simon took it to the next level.He used to be normal, then he tried Half Pints.He began to center himself around beer. It consumedhis life. Beer was everything to Simon, then it took over.

Half Pints turned Simon into a beer guy.

HALFPINTS BREWING CO.


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Cooking with Beer Beer Pizza Dough

INGREDIENTS10 oz Unibroue La Fin du Monde1 standard sachet of dry yeast1 cups plain our 1 teaspoon of salt1 teaspoon of pepper 3 tablespoons olive oil

INSTRUCTIONS

Mix beer and yeast in bowl.

Combine the our, salt and pepper inseparate mixing bowl. Mix on low, addbeer and yeast mixture and then theolive oil immediately.

Increase mixer speed to medium asdough mixes. Knead by hand until thedough is smooth and elastic. Dust your bench with our and form the doughinto a ball. Place in a bowl, cover with cling wrap and let sit in roomtemperature until it doubles in size, for approximately 1- 2 hours.

Roll into balls, then on a oured surface

roll out to the desired diameter.Pre-heat oven to 375F.

Place the crust on a lightly oiled tray.

Add your topping.Place in oven for 10-12 minutes.

La Fin du Monde will leave the doughwith a yeasty avour. You can tryother craft beers variations, like SteamWhistle, for a less yeasty avour.

Peanut Butter Chocolate Pineapple ChilliINGREDIENTS12 oz Flying Monkeys NetherworldCascadian Dark Ale1 can of black beans1 can of red kidney beans1 can of chick peas1 can of tomatoes2 fresh tomatoes1 milk chocolate bar (dark chocolate)2 tablespoons of peanut butter 5 small mushrooms2 stalks of celery1/4 of red onion1/2 yellow pepper 1/4 of cucumber 1 carrot1/2 pineapple1 lb. of ground beef 1/4 teaspoon of black pepper 3/4 teaspoon of oregano

INSTRUCTIONS

Open cans of beans, chickpeas, andtomatoes and place in slow cooker.

Heat separate pan on high and brownground beef. Add pepper and oreganowhile browning.

Chop up tomatoes, mushrooms, pepper,cucumber, pineapple and celery. Addto slow cooker and stir together.

Shred carrot and stir into mixture.Finely chop half of chocolate bar andcube the other half. Place cubes intoground beef and turn off pan, stir frequently.

Drain any liquids from beef. Stir intoslow cooker.

Add peanut butter, beer, and remainingchocolate, stir.

Cook on low for 5 hours.


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INGREDIENTS1 cup all-purpose our 3/4 cup cornstarch1-1/4 teaspoons salt1-1/4 teaspoons baking powder 3/4 teaspoon baking soda3/4 teaspoon garlic salt1/2 teaspoon pepper 1 cup Alley Kat Full Moon3 egg whites2-1/2 pounds fresh asparagus, trimmedOil for deep-fat frying

INSTRUCTIONS

In a large bowl, combine the rst seveningredients.

Combine beer and egg whites; stir dryingredients in, just until moistened. Dipand roll asparagus into batter.

In an electric skillet, heat 1-1/2 in. of oil to 375F. Fry asparagus in batchesfor 2-3 minutes, turning twice or untilgolden brown. Drain on paper towels.

Serve immediately with ranch dressingor cheese sauce. Yield: 2-1/2 dozen.

You can batter other vegetables likesquash, carrots, or broccoli as well,adjust cooking times accordingly.

INGREDIENTS2 1/2 cups uncooked macaroni2 tablespoons butter 2 tablespoons our 1 cup milk1 cup Half Pints Bulldog Amber Ale

1 cup grated cheddar cheese1/2 cup grated Parmesan cheese1/4 teaspoon smoked paprikapinch of black pepper 1/2 cup bread crumbs

INSTRUCTIONS

Preheat oven to 375F.

Bring water to boil for pasta, shaving1-2 minutes off of cooking time sincepasta will continue to cook in the oven.

Over medium high heat add butter tosaucepan. Once butter is melted andsizzling, whisk in our, creating a rouxand cook until bubbly and golden incolor, about 2 minutes. Pour milk andbeer into saucepan whisking constantly,then add cheeses and stir until melted.Turn heat down to medium, continuingto stir, and cook for 5-6 minutes whilemixture thickens. As mixture thickens stir in pepper, paprika and nutmeg.

Add noodles (once cooked anddrained) to a casserole dish, thenpour cheese over top, mixing gently tocombine. Top with panko bread crumbsand an additional sprinkle of cheese if desired. Bake for 25-30 minutes or untilbubbly and golden on top.

Remove from the oven and let cool for 5 minutes.

Mac n Cheese

Beer Battered Asparagus

Maple Bacon Pork Roast

INGREDIENTS1 cup of maple syrup2 tablespoons of cinnamon3 lb. pork loin roast, trimmed of fatpackage of bacon20-30 small potatoes

10 oz Cannery Brewing Maple StoutINSTRUCTIONS

Put half of maple syrup and cinnamoninto slow cooker.

Place pork roast in syrup and roll untilcovered, leave in slow cooker.

While pork roast is in slow cooker wrapbacon around entire pork roast. Thesyrup will aid in the bacon sticking theroast. Roughly 8-10 slices of baconshould cover pork roast.

Rub rest of cinnamon onto bacon andpour rest of syrup over roast.

Add potatoes. Chop up rest of baconand sprinkle over top of potatoes.

Pour beer over potatoes and aroundthe edges of the pork roast.

Cook for 5 hours on low.

For a less maple avour, try usingGranville Islands Kitsilano MapleCream Ale.

For even more maple avour tryusing maple bacon.


15/20

Give her something that will really satisfy her.

Lif e s t y le s Chocolate

Lifestyles

Pr o ven Pro tec t ion Tha t Fe e ls R ea lly G ood

U L T R A L U B R I C A T E D

Lifestyles

New chocolate flavored condoms.


16/20

The whole philosophy is that you usewhite with white meat, red with redmeat, says Scott Bagshaw, owner andhead chef of Deseo Bistro in Winnipeg.So any recipe that youre using whitewine with you can substitute beer. Itsusually not a problem.

A principle like that can be easilytranslated to the world of beer. Lagersreplace white and ales replace red.

The reasoning behind using lagers withwhite meat and ales with red meatis because of the stronger avour of both ales and red meat. If a pale lager was paired with a steak dish, the meatwould overpower the beer. Instead, itsbetter to pair a full- avoured ale witha full- avoured meat, so neither itemoverpowers the other.

Its also overwhelming to have toomuch of the same avour in one dish.Other food items in the recipe willcomplement the meat without the beer having to do so. To prevent this sensoryoverload, Bagshaw prefers to contrastthe avours of food and drink.

The beef or whatever youre cookingwith will complement it. You need otherthings on top of that otherwise yourejust going to have big beef avour.So you want a bit of sweet sometimes,maybe spicy, a bit sour or salty, saysBagshaw. I like to contrast rather thancombine. Otherwise youre getting thisdramatic avour going on and thatsnot a lot of fun.

India Pale Ales are a different avour story. Theyve got a stronger avour,but as the name suggests, go well with

There is more to pairing beer with foodthan picking up the rst beer you see,and cooking with whatever is in your fridge. It can be a complex, thoughtout process for some. Roger Mittag, theprofessor of beer, says the perfectdrinking temperature is between twoand seven degrees Celsius, since beer

loses its avour the colder it gets. Dontdrink from the bottle either. Pour itinto a glass and make sure theres amoderate foam on top, Mittag says inTed Readers book, Beerlicious: The Art of Grillin & Chillin. This foam helps tokeep the beer carbonated longer andlets the aroma ll the nostrils of thedrinker, which adds to the overall experience.

Pairing beer with food is similar topairing wine with food.

Suds & SnacksTHE ART OF PAIRING FOOD AND FROTHby Wesley Keeley


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Indian food. Especially spicy food likecurry dishes.

It (the IPA) was doubly hoppedbecause hops add a preservative oil tothe beer the alpha acids, says ChrisMiller, a beer enthusiast working for theManitoba Liquor Control Commission.That helped it last the voyage fromWestern Europe to India.

Martyn Cornell, author of HodgsonsBrewery, Bow and the Birth of IPA , saysEuropean beer on its way to India oftenspent six months at sea, rocking backand forth in oak barrels, and passingthrough different climates. This gavethe beer a magical maturing effectand by the time it arrived in India, thebeer was six times more potent than if ithad been sitting in a cellar for the sameamount of time.

Its a big, big avour beer. If I was

going to pair it with anything it wouldhave to be something like beef or something super rich that would be ableto stand up next to it. Just drinking thaton my own, I wouldnt normally do. Itsa big, big beer, says Bagshaw.

Estrella Damm Inedit is a Spanish craftbeer developed in part by Ferran

Adri, owner of elBulli restaurants, in2009 speci cally with pairing in mind.It seems raw. Its a little cloudy, but

avour is what its all about.

Its got a lager feel to it where itsvery light. Its not as heavy asHoegaarden, but it still has thatcoriander and bitter orange

avour, says Miller.

This beer is basically meantfor food. Its supposed to behad with food so even theserving suggestion is that youhave it chilled and serve it ina wine glass, says Bagshaw.As far as pairing goes, this isprobably as good as its goingto get. Its a really, really smoothbeer. It pairs perfectly with so muchfood. Any seafood, you can havethis with. Salads, lighter dishes likechicken, rabbit.

It goes great with everything.

As Roger Mittag says, Any time is agood time for a beer. However, pickthe right beer for the right occasion,the right food, and the right company.Every beer and every meal is ajourney thats never wrong, justsometimes better.

Herbed Chicken Parmesan1/3 cup grated fresh Parmesan cheese1/4 cup dry breadcrumbs1 tablespoon minced fresh parsley1/2 teaspoon dried basil1/4 teaspoon salt1 large egg white, lightly beaten1 pound chicken breast tenders1 tablespoon butter 1 1/2 cups tomato-basil pasta sauce2 teaspoons balsamic vinegar 1/4 teaspoon black pepper 1/3 cup shredded provolone cheese

Preheat broiler.

Mix 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Place egg white in a separate shallow dish. Dip each chicken tender in egg white, coating the chicken; dredge in the breadcrumb mixture. Melt butter on medium-high heat in a non-stick skillet big enough for the chicken. Add chicken; cook for 3 minutes on each side or until done. Set aside.

Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwaveable bowl.Cover with plastic wrap; vent. Microwave sauce mixture for 2 minutes or until thoroughlyheated. Pour the sauce over chicken in pan. Sprinkle the remaining Parmesan and Provolone cheese on the chicken. Broil 2 minutes or until the cheese melts.


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Canadian Beer

FestivalsSpring 2013

A p r i l

April 17

April 5 - 6Okanagan Fest-Of-Ale 2013 in Penticton, BC

April 72nd Annual Beer 4 Boobs in Toronto, ON

April 14

2nd Annual Beer 4 Boobs in Hamilton, ON Brewers Plate in Toronto, ON

April 26 - 27Edmonton International Beerfest, AB

April 211st Annual Brandon Beer Festival, MB

May 18 - 19May 3 - 4

M a y Calgary International Beerfest 2013, AB

May 24 - 26Festibire de Gatineau, QC

May 31 - June 8

Vancouver Craft Beer Week, BC

Bier-Fest Blainville 2013, QC

May 29 - June 220th Mondial de la Bire, QC

J u n e June 14 - 15June 14 - 15Newfoundland Beer Fest in St. Johns, NL

June 14 - 15East Kootenay Beer Festival, BC

June 21 - 22

The London Beer & BBQ Show, ON

Edmonton Craft Beer Festival 2013, AB

June 16Ontario Craft Beer Week in Toronto, ON


19/20Lifestyles

Either way they are going to be thrown away...


20/20

A Canadians last riteLa Fin du Mondeits worth your dying sip

La Fin du Monde has earnedmore medals and awards than

any other Canadian beer for its smooth fruity taste. Thistriple-style golden ale was thefrst beer in North America to be brewed using a stylecreated by Trappist monksin the Middle Ages. Make thislegendary Canadian craftbeer your last.

unibroue

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