Skip over navigation

Archive for the ‘OCB’ Category

Exploring English Hops with Granite Brewery (Part 2) No Comments »

In the second Ontario Brewer Podcast on English hops, featuring Granite Brewery beers, Mirella Amato, of BeerologyTM and Mary-Beth Keefe from Granite Brewery are joined by cheese educator Debbie Levy.

Together, the trio of women embark on a beer and cheese exploration, featuring Granite IPA and Peculiar Strong Ale as well as three cheeses from Black River Cheese: 1 Year Aged Cheddar, Maple Cheddar and Dill Mozzarella. Debbie shares the story of Black River Cheese as well as the “barley days” of Prince Edward County. Debbie also explains why there are so many herbed cheeses in Ontario.

Mary Beth talks the women through a tasting of the Granite Peculiar Strong Ale and IPA and the trio then dive into the pairing, discussing their preferred tasting technique and choosing their favourite Black River cheese to go with each of this month’s two feature Granite Brewery beers.


Exploring English Hops with Granite Brewery (Part 1) No Comments »

In this episode of Ontario Brewer, BeerologyTM’s Mirella Amato, continues to explore the different kinds of hops that can be used in beer and turns her attention to English hops. Ron Keefe and his daughter Mary-Beth Keefe, from Granite brewery, join Mirella in the studio having brought along two Granite beers that are brewed with English hops: Peculiar Strong Ale and Granite IPA.

Ron shares the history of Granite brewery and Mary Beth, who is now the head brewer at the Granite, explains how she became involved in the family business. The brewing team then explains how English hops come through in their beer and what constitutes a traditional British style IPA, lingering on traditional dry-hopping techniques. Ron also details the inspiration behind the Peculiar Strong Ale. Ron and Mary-Beth then explain how hops change the character of beer as well as what gives Granite beers a signature flavour.


Exploring Noble Hops with King Brewery (Part 2) 2 Comments »

In the second Ontario Brewer Podcast featuring the beers of King Brewery and Noble Hops, Mirella Amato, of BeerologyTM is joined by King Brewery brewer, Matt Tweedy as well as Eric Leveille from Upper Canada Cheese.

Matt has brought in the King Vienna Lager and King Pilsner and talks the group through a detailed beer tasting, lingering on the character that Noble Hops add to beer. Eric shares the story of Upper Canada Cheese, describing the Guernsey Cow milk that they use at Upper Canada, and what it contributes to cheese.

The trio then dives into beer & cheese pairings, with Upper Canada Guernsey Curds, Comfort Cream as well as Guernsey Girl, a grilling cheese made in the tradition of Finnish Bread Cheese. Both Matt and Eric have an idea of the pairings they think will work, and find themselves surprised by the results of the tasting!


Exploring Roasted Grains with Lake of Bays Brewing Co. (Part 2) No Comments »

In the second Ontario Brewer Podcast on the beers of the Lake of Bays Brewing Co., Mirella Amato, of BeerologyTM, and Darren Smith from Lake of Bays are joined by beer educator Debbie Levy, representing Thornloe Cheese.

Debbie shares the story of Thornloe Cheese and addresses the fact that Ontario cheesemakers produce a lot of cheddar. Darren then leads a tasting of the two featured beers for this month Sparkhouse Red and Old North Mocha Porter. The trio mix-and-match, sampling these beers alongside the Thornloe 3yr cheddar, Temiskaming and Devil’s Rock Creamy Blue cheeses. Darren concludes the podcast with a very amusing story about grains!

A special thanks to our guest for this podcast: Thornloe Cheese.


Exploring Roasted Grains with Lake of Bays Brewing Co. (Part 1) No Comments »

In this first episode of Ontario Brewer for 2012, Mirella Amato, of BeerologyTM, is joined by Lake of Bays Brewing Co. owner and president, Darren Smith.

Darren explains how roasted grains are used in this month’s two featured beers: Lake of Bays Sparkhouse Red and Old North Mocha Porter. He also explains when the brewery chooses to use roasted unmalted grains and when they use roasted malted grains and what each of these two roasted grains contributes to beer in terms of flavour and mouthfeel. He also goes into detail about how each of these grains affect the colour of different beers.


In partnership with the Dairy Farmers of Canada.

Grand River Brewing & Cheese (Part 2) No Comments »

In partnership with the Dairy Farmers of Canada

In the second Ontario Brewer Podcast for October, Mirella Amato, of BeerologyTM and Jay Burnett from Grand River Brewing are joined by Adam van Bergeijk from Mountainoak Cheese. Adam shares his experience as a dairy farmer and cheesemaker, and describes the three featured cheeses for the podcast: Mountainoak Cumin, Mountainoak Black Truffle and Mountainoak Wild Nettle. Adam, Jay and Mirella then sample the three featured cheeses alongside the Grand River Hannenberg Pils and Pugnacious Pale Ale and zero in on the best flavour combinations.

A special thanks to our guest for this podcast: Mountainoak Cheese

Wellington Brewery & Chocolate (Part 2) No Comments »

For part two of the Ontario Brewer Podcast feature on Wellington Brewery, Mirella chats with Sharon Shoot, who is the owner of Chocolate by Wickerhead. Sharon shares the story behind the name of her chocolate shop. The pair then turn their attention to food pairing, lingering on the fact that texture plays an important role and discussing how some of the food pairing theories don’t always translate into practice. The two featured beers for this podcast are Wellington Boot Chuck IPA and Wellington Imperial Russian Stout. They are paired with two of Sharon’s chocolate treats:

  •  Artisan Rind
  • Ginger Chewy


A special thanks to our partner for this podcast: Chocolate by Wickerhead

Now in its second year in the Beach area of Toronto, Chocolate  by Wickerhead retails delectable hand-crafted Belgian chocolate creations and gifts, made on the premise daily using the freshest ingredients.  Since Shoot conceived her now famous, signature, hand-dipped Belgian chocolate popcorn in 1988, the name Wickerhead Co. has become synonymous with taste, creativity and craftsmanship. Find out more at:

Wellington Brewery & Chocolate (Part 1) No Comments »

In the first of two podcasts this month, featuring Wellington brewery, Mirella chats over the phone with brewer Marvin Dyck. Marvin delves into the Wellington Imperial Stout, detailing some of its ingredients and explaining how it’s made as well as why it’s the most complex beer in the Wellington Brewery portfolio. The pair then chat about Wellington’s Boot Chuck IPA, which was released as a seasonal this year. Marvin mentions the annual boot toss event at Wellington brewery, which inspired the name of this IPA. Mirella then inquires about the style of this beer, and learns that this particular IPA is a hybrid. Marvin and Mirella then turn their attention to cask-conditioned ale and how its popularity has fluctuated over the years. Marvin talks about why he likes making cask-conditioned ale and then shares some of his other favourite projects.

Railway City Brewing & Food (Part 2) No Comments »

In this second Ontario Brewer Podcast feature on Railway City Brewing, Mirella and lead brewer Michael Gardner are joined by Chef Howard Dubrovsky. Michael’s brought in two of Railway City Brewing’s beers: Dead Elephant Ale and Honey Elixir. Chef Howard has designed two great dishes to pair with these beers. Recipes for these tasty treats are available on the recipe page of the OCB website. As the trio samples the pairings, they discuss the ingredients in the Railway City brews and how they come through in the flavour as well as how these flavours interact with the food. Chef Howard shares the method he uses to come up with his pairings. He also shares a special technique he uses to infuse dishes with hop aromas.

A special thanks to our partner for this podcast: Howard Dubrovsky

At the age of 10, able to copy dishes he saw prepared on TV, Howard Dubrovsky was already experimenting with foods and flavours. It was not long before Howard realized that making great food would be his life’s calling.

Howard is a published writer, photographer, kick boxer, food stylist, and world traveler – oh, and an accomplished chef. Howard has all the gastronomic chops you’d expect from a top culinary artist. But, it is this comestible connoisseur’s modernist ethos and edgy, DIY attitude that separates him from the rest of the pack. As likely to kick back with science geeks as to swap recipes with other chefs, Howard is hip, hungry, and on the cutting edge of cuisine.

Howard has appeared on numerous TV programs and was the owner of the highly acclaimed restaurant L.A.B. in Toronto.

Amsterdam Brewery & Food (Part 1) No Comments »

For the Ontario Brewer Podcast on Amsterdam Brewery, Mirella Amato, of Beerology, chats with Brewmaster Jamie Mistry as well as Blake van Delft, who is the Media and Marketing Director at Amsterdam. After sharing a bit about their previous experience, Blake and Jamie discuss the brewery’s latest wins at the Canadian Brewing Awards as well as the World Beer Cup. They then explain how the brewery’s pilot system has allowed the brewing team to brew a wider range of styles and they spend some time describing one of the more obscure traditional styles that Amsterdam has released: a salty Leipziger Gose. Jamie and Blake then turn their focus to the two featured beers for this month’s podcast, the 416 Urban Wheat and Boneshaker IPA. The pair also mentions an upcoming collaboration brew and Jamie shares some of the challenges of brewing so many different brands at the same time. Blake also proposes an unusual food pairing…

RSSSubscribe Today!

Recent Posts

Current Conversations




Show Your Support for the OCB: Copy and paste the following HTML code to post an OCB blog badge on another site.

Ontario Craft Brewers