Your Comments, Criticisms and Contributions - October 2002
I was disappointed to read that Sapporo will now be brewed in Canada. No offence to Canada or Canadians but Sapporo is now barely an import. While I am not a big drinker of Sapporo I would like to drink the beer straight from it's country of origin. When beers are brewed away from their country of origin something changes about the beer. And most times it's for the worst. What's next? Will Budweiser be brewing "imports"? I use to enjoy Fosters before it was brewed in North America. Somehow once it was brewed in North America the recipe changed and it wasn't the same as when it was brewed in Australia. I don't even drink Fosters anymore. However, I guess this is the trend and the best way to drink imports is to go to the source.
- Steve Maskol
It certainly appears to be a trend, but fortunately not one that is affecting the serious niche brands. When Chimay is brewed under license in Canada, I'll give up.
I'm very interested in purchasing and shipping a case of Algonquin beer to a friend in North Carolina, USA, but am having difficulty finding Algonquin beer and what my options may be for shipping. Any suggestions? I live in Washington state.
- Sharon
Algonquin beers are brewed by Brick Brewing of Waterloo, Ontario, and are not sold in the US. Unfortunately, your best hope of getting some would be to have a friend or a friend of a friend buy a case and ship it to you.
I've always heard that when you marinate meat in a beer-based marinade and grill the alcohol in the beer evaporates. Is this true?
- Dave
Alcohol evaporates very quickly when cooked, but it is possible that there will be some trace amounts left in the meat.
Greetings. I'm a university student from McMaster University in Hamilton, Ont. I have been a big beer fan for 2 or 3 years now and was lucky enough to see one of your beer seminars at the University last year. Some of my favourite beers include Hacker, Schneider Weisse, Duvel, Hoegarden, Guiness, Bass, and way too many more to name. Anyway, I've recently been introduced to a drink called "Black and Tan", Guinness and Bass of course. I was just wondering how this particular beverage is regarded in the beer community as well as in your own opinion.
Thank you very much for your time, and I would appreciate any insight you would share.
- Brian Healey
I am not one of those who is against the blending of beers. I've had black and tans myself on more than a few occasions, and when they are made with very good beer, I enjoy them. However, I must note that you can do much, much better for your black and tan than Guinness and Bass. Neither brand is the beer it once was, and there are many great stouts and ales from which to choose these days. Even a Beamish and Newcastle would be better, or much better still, a St. Ambroise Oatmeal Stout and Black Oak Brown Ale. Experiment. After all, that's half the joy of beer drinking.
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