• 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 Mead

    It turns out the eastern slopes and foothills of the Rockies provide the perfect playground for bees.

    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 Ale

    by Culinaire Magazine

    1 Oct

  • 2016 Pilsners

    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 Red Ales and Brown Ales

    by Culinaire Magazine

    1 Oct

  • 2016 Wheat Beers

    Wheat beers are quite an interesting category, mostly because of the different styles of them based on the breweries preference and where

    by Culinaire Magazine

    1 Oct

  • 2016 Unaged Spirits

    This might seem a bit of an “odd duck” category, but what we had was several spirits that normally see wood aging (but didn’t) emerge thr

    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 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 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 Tequila

    Tequila is a spirit that has fought hard for its new reputation.

    by Culinaire Magazine

    1 Oct

  • 2016 Single Malt Whisky

    The world of Scotch is as vast as it is divisive.

    by Culinaire Magazine

    1 Oct

  • 2016 White Blends

    At home, we are just as likely to pull the cork (or crack the screwcap) on a white blend as we are to open something like a great chardon

    by Culinaire Magazine

    1 Oct

Current Issue