The following is a response to a recent National Post column entitled, “How cheap beer and its easy, crispy, inoffensive taste became the drink of choice.“
I read your column today, and I felt compelled to respond.
But before I do so, I must first address your title, even though I know it was likely an editor’s choice and not yours, but beer is not “crispy.” Crispy denotes firmness and brittleness. Wafers are crispy. Crackers are crispy. Your beer is not crispy. The term you are likely seeking is “crisp,” a lazy beer shorthand often lumped in with the words “clean” and “cold” as a way to pile on modifiers that all essentially mean “this tastes like nothing, and I like that.”
Anyway. To your actual article.
As someone who has written fairly extensively about the beer industry in Ontario for the better part of a decade, I felt obligated to speak up because, to me, you’re promoting some unfair preconceptions about craft beer that continue to make it seem inaccessible, and you’re discussing shitty beer as a choice people are making, and it often really isn’t. Continue reading “Cheap beer is not a “drink of choice””
Despite nearly five years writing fairly regular “top [number] beers for [occasion]” posts for blogTO, I’m actually not a huge believer in the idea that you need to change your drinking habits based on the seasons.
Drink juicy IPAs in the winter if you want. Enjoy boozy, barrel-aged beasts in the throes of August. Drink Pumpkin beer never. Whatever.
That being said, I do find that I tend to crave darker beer around the time the leaves start to change and so this seems like as as good a time as any to take a look at what I feel is an oddly-overlooked category here in Ontario, namely stouts. Now I know there are plenty of brewers who make great imperial stouts, and I know that there are brewers who make seasonal, occasional, or one-off stouts, but frankly I’m not sure when we decided that that dark beer was something we only needed from time to time and when we decided stouts needed to have double digit ABV, be bourbon-barrel aged, or include chili-peppers, or vanilla.
And so with that in mind here are five well-made, widely-available, year-round stouts (and one probably-soon-to-be-year-round) that are worth checking out this fall. Or winter. Or whenever. Continue reading “Five local stouts you should drink, and why you should drink them”