• 2016 Saisons

    With the increase in the number of breweries worldwide, it follows there comes a greater variety of beer.

    by Culinaire Magazine

    1 Oct

  • 2016 Gluten Free Beer

    About 15 years ago in Alberta, if you wanted to drink gluten-free beer you had exactly one choice.

    by Culinaire Magazine

    1 Oct

  • 2016 India Pale Ales

    The India Pale Ale (IPA) as a style, is still the king of the craft beer castle – and truly has been for the last number of years.

    by Culinaire Magazine

    1 Oct

  • 2016 Ales

    Ales are to beer as red is to wine. What that means is ales can be as diverse/different as red wines.

    by Culinaire Magazine

    1 Oct

  • 2016 Rhone Style

    The Rhône Valley in France is home to some of my favourite wines, and to my favourite grape: grenache!

    by Culinaire Magazine

    1 Oct

  • 2016 Pale Ales

    North American Pale Ales tend to share some similarities with their bigger sibling, the IPA.

    by Culinaire Magazine

    1 Oct

  • 2016 Sake

    Sake is an intriguing and versatile beverage with a wholly unique flavour profile, ranging from floral and fruity, to rich and earthy.

    by Culinaire Magazine

    1 Oct

  • 2016 Lagers and Pilsners

    Lagers may have been born in central Europe, but they are now brewed in almost every country on earth, usually by some mammoth multi-nati

    by Culinaire Magazine

    1 Oct

  • 2016 Rye

    No longer just destined for a rye and coke or rye and ginger-rye whisky can easily and often does replace bourbon in cocktails or scotch

    by Culinaire Magazine

    1 Oct

  • 2016 American Whisky

    by Culinaire Magazine

    1 Oct

  • 2016 Aperitifs and Digestifs

    We did have a few products this year that didn’t really fit into the typical categories we normally have at the Alberta Beverage Awards,

    by Culinaire Magazine

    1 Oct

  • 2016 Dessert Wines

    It really is a crime that dessert wines do not get the place of prominence on the dinner table that they once did.

    by Culinaire Magazine

    1 Oct

  • 2016 Before or After the Meal

    by Culinaire Magazine

    1 Oct

  • 2016 Brandy

    One of my favourite spirits, brandy is a product that simply must stand on its own.

    by Culinaire Magazine

    1 Oct

  • 2016 Coolers and Pre-Mixed Drinks

    Coolers have an undoubted appeal to consumers; especially ones looking for convenience, simplicity and increasingly novelty in their choi

    by Culinaire Magazine

    1 Oct

  • 2016 Flavoured Vodka

    Pure, clear and neutral – vodka is the number one consumed spirit worldwide and the base for many a cocktail.

    by Culinaire Magazine

    1 Oct

  • 2016 Red Ales and Brown Ales

    by Culinaire Magazine

    1 Oct

  • 2016 Pilsners

    by Culinaire Magazine

    1 Oct

  • 2016 Ale

    by Culinaire Magazine

    1 Oct

  • German Beer: Home of the Reinheitsgebot

    If the year 2016 will be remembered for anything by beer lovers, it will be best known as the 500th anniversary of the Reinheitsgebot, or

    by David Nuttall

    30 Sep

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