More than 90 percent of your finished beer is water, so whatever is in your source water ends up in your beer. While malt, hops, and yeast usually get the spotlight, water actually sets the limit for your beer’s flavor. If there’s an issue with your water, no amount of brewing skill can fix it later.
For years, Canadian brewers only had to deal with one disinfectant: chlorine. It reacts quickly, smells like a swimming …
No, Canada Dry is not beer. It’s a ginger ale, a sweet, carbonated soft drink that’s been around since 1904. The “Dry” in its name refers to the crisp, less sweet flavor profile compared to other sodas of that era, not to any brewing process or alcoholic content.
The confusion is understandable. The word “dry” carries weight in brewing circles, describing everything from dry-hopped IPAs to crisp lagers, and the Canadian connection might lead some to assume a link to our country’s rich beer heritage. …
Canadian Beer Day arrives on Wednesday, October 7, 2026, landing as always on the Wednesday before Thanksgiving. This moveable celebration, organized by Beer Canada since 2019, shifts each year alongside the holiday calendar, which means your planning window changes annually but the spirit remains constant: raise a glass to the brewers, malters, hop growers, and craft pioneers who’ve shaped one of the world’s most distinctive beer cultures.
The timing couldn’t be more intentional. Wedged between harvest season and the long Thanksgiving weekend, …
In Quebec, the legal drinking age is 18, making it one of three Canadian provinces where you can legally purchase and consume alcohol before turning 19. This lower threshold has positioned Quebec as a destination for craft beer enthusiasts across the country, particularly those from Ontario and the western provinces who arrive eager to explore Montreal’s thriving taproom scene and Quebec City’s historic brewing traditions.
The age requirement applies uniformly across all settings: bars, restaurants, breweries, retailers, and …
That first sip of beer you brewed yourself tastes different. Not because the recipe was revolutionary or because you stumbled onto some secret technique, but because you made it happen. You took water, grain, hops, and yeast and transformed them into something alive, something drinkable, something worth sharing with friends who’ll ask dozens of questions about your new obsession.
Homebrewing isn’t nearly as complicated as the craft beer industry sometimes makes it look. Yes, professional brewers work with gleaming stainless steel …
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