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What's On Tap, Birmingham - The J. Clyde

Posted Aug 26th 2009 11:00AM by Mike Pomranz
Filed under: Beer, Lists, What's On Tap?

The J. Clyde Hot Rock Tavern and Alehouse

Image: jclyde.com

A weekly look at the draft selections in beer-friendly establishments across the country.

This week's column could be more accurately called "What's on Cask." Why? Well, there are three types of beer drinkers in the world: people who love cask ale, people who hate cask ale, and people who have never tried cask ale. In America, the third group is by far the largest. One reason is that cask-conditioned beer can be nearly impossible to find here in the States.

In England, any good pub has at least a couple beer engines serving ales the way nature intended: unfiltered, with natural carbonation, and at cellar temperature (instead of being cooled by refrigeration). Though many Yanks' distaste for the cask comes from the stereotype that Brits enjoy warm beer, these cask brews actually allow for an entirely different drinking experience, bringing out nuanced flavors that are otherwise concealed at lower temperatures and with additional gas.

Continue reading What's On Tap, Birmingham - The J. Clyde

The Toronto Star in 60 seconds: From Halloween treats to yellow peppers

Posted Oct 27th 2008 3:32PM by Monika Bartyzel
Filed under: In Sixty Seconds

Halloween treats: This Star rundown even includes bloody eyeballs -- the perfect match to the Bleeding Vampires.
For love of toaster ovens -- the small and super-handy kitchen instrument -- plus a few recipes.
If you're looking to stretch your beer-loving taste buds, or immerse yourself in rare beer, get into the Cask ale celebrations.
Wines for many taste buds.
DT Bistro -- no admittance of guilt and disappointing meals, but a good experience at Mississauga's Shish Mahal.
A discussion with Eduardo Chadwick, president of Errázuriz wines.
Toronto just might see the long yellow pepper hit local stands soon enough, as efforts continue to eat everything locally.
Recipes: Butter Chicken, Pasta with Creamed Prosciutto Sauce, Truffle Potato and Mushroom Gratin, Pan-Seared Steaks with Mushrooms, Onions, and Thyme Gravy, and Honey-Soy Broiled Salmon.

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What's On Tap, Birmingham - The J. Clyde

The Toronto Star in 60 seconds: From Halloween treats to yellow peppers

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