Podcasts about mirella amato

This week I welcome Mirella Amato to discuss how you can best pair beer and foods for a great dining experience! You can find show notes and additional episodes on my blog here.

This week I welcome Mirella Amato to discuss how you can best pair beer and foods for a great dining experience! You can find show notes and additional episodes on my blog here.

Mirella Amato started out with her Italian temperament as a furious opera singer, but then discovered the fascinating world of beer for herself. First she combined live music with beers, then followed beer events, beer education and beer judging with her own brand Beerology. In 2014, she published her first book, also under the name Beerology, which is also available in German. In 2021, she broke new ground with an online course on food pairing. In BierTalk, we talk about this fascinating development and learn about the innovative course concept...

It's great fun to have Mirella Amato on the show this week. I've had the good pleasure of knowing her for years and have enjoyed her writings and keen insight into the proper way to pair beer and food.  Amato is a Master Cicerone, as well as a Doemens Bier Sommelier. She the also the author of Beerology: Everything You Need to Know to Enjoy Beer…Even More, which is available where books are sold.  Recently the sensory and craft beer consultant launched a new online course through her website, Beerology. It's called Mastering Beer and Food Pairing, and on this episode we talk about the course along with opera, current trends and tastes, and finding the right beer to match a mood. This Episode is sponsored by:World Beer AwardsI'm honored to serve as a co-chair of judges for the U.S. portion this year and we're bringing experienced, fair-minded, and engaged judges to Washington D.C. later on this summer to blind taste beers and to hand out medals. The World Beer Awards ensures that each beer is judged both rigorously and fairly to give it its best chance in the competition. If you're a professional brewer, Learn more about the competition and categories and sign up to enter at WorldBeerAwards.com.  Early bird discount rates are available through April 1, 2022. For more Drink Beer, Think Beer or to check out Beer Edge: The Newsletter for Beer Professionals, follow us on Twitter @thebeeredge and subscribe to our beer industry focused newsletter. There is more information, articles, and engaging content at Beer Edge. Host: John Holl Guest: Mirella Amato Sponsors: World Beer Awards and The Beer Edge Tags: Beer, Food, IPA, Hazy IPA, Kettle Sours, Pairings, Opera  

This week, Beer Sessions Radio will introduce you to the world of lagers and beer-food pairings. Jimmy and our guests Mirella Amato, Todd DiMatteo, along with Luc “Bim” LaFontaine will have a lively discussion about pairing techniques and considerations, as well as the light beer scene around the world. The episode breaks off with Todd from Good Word Brewing and Public House promoting his upcoming Little Beer Fest on April 9 with 65 breweries gathering in Duluth, Georgia. Godspeed Brewery's Luc then talks about his time in Japan and Czech exploring the world of craft small beers, before explaining his process when it comes to pairing beers and food at his retail shop house. All these conversations happen as Mirella from Beerology took us through a demo of her new course Mastering Beer & Food Pairing, brought to you by Beerology® by using Todd and Luc's examples to demonstrate her technique-focused curriculum!Photo Courtesy of Andrew Budziak.Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.

Christina and Erica had the joy of chatting with Mirella Amato, a Master Cicerone, National Level BJCP Judge, and Doemens Bier Sommelier based in Canada. Mirella is a craft beer and sensory consultant and has written the book “Beerology: Everything You Need to Know to Enjoy Beer…Even More”. Her most recent endeavour is teaching an online course on how to pair beer with food. Some topics that came up included whether we are born with sensory abilities or if we can learn them, how having COVID-19 might impact our aroma and taste, and what resources a budding beer enthusiast can access in order to practice their tasting skills. We're also joining Mirella's campaign to celebrate women in beer on St Brigid's day ;)Beers in this episode:Whiplash, Dublin, Ireland - ‘Quad of Paradise' Belgian Quadrupel 11.1% - https://untappd.com/b/whiplash-quad-of-paradise/4630184Porterhouse, Dublin, Ireland - ‘Minaw' DNEIPA 8%- https://untappd.com/b/the-porterhouse-brew-co-minaw-dneipa/4614212Links:Beerology- Craft Beer & Sensory Consulting: https://beerology.caFollow the Beer Ladies here:YouTube - https://www.youtube.com/channel/UCWBi3lGBJmdNZtLk-mj4cXgInstagram - https://www.instagram.com/beerladiespod/Twitter - https://twitter.com/beerladiespodFacebook - https://www.facebook.com/beerladiespodcastPlease follow, like, share, rate, review, subscribe, tell a friend...you can also support us on BuyMeACoffee (Beer) - https://www.buymeacoffee.com/beerladiespodSupport the show (https://www.buymeacoffee.com/beerladiespod)

Jordan sits down with Master Cicerone, author, and beer educator Mirella Amato   Beerology: https://beerology.ca  Mastering Beer & Food Pairing: https://beerology.thinkific.com  Photo credit: Andrew Budziak  ---  Theme: Cold Funk by Kevin MacLeod - incompetech.com   Support us on Patreon: https://tinyurl.com/OCBGPodcast  Don't forget to donate to these amazing organizations! https://blacklivesmatters.carrd.co/#donate  

Beerology is a word that simply means the study of all things beer. It's also a book written by my next guest who has made it her life's work to educate and improve the beer industry. Together we explore beer knowledge and advanced beer pairing techniques. All in the name of experiencing better beer. The Good Beer Matters Podcast comes to you with support from BreweryDB.com, your digital destination for brewery experiences! --- Send in a voice message: https://anchor.fm/jeremy-storton/message

What has Covid revealed to us about our food system? Joshna and Mirella delve into what's next and the great opportunity we have to rebuild a stronger, better connected, more sustainable food system. Vive la revolution!---On this special series of HotPlate Podcast, craft beer and sensory consultant Mirella Amato, and chef and activist Joshna Maharaj, examine the impact Covid has had on every aspect of our food system, all the way from farm to table. How have things changed? What's going on behind the scenes? The answers to these questions are often surprising and will help strengthen our connection to our food. www.hotplatepod.com

On this special series of HotPlate Podcast, craft beer and sensory expert Mirella Amato, and chef and activist Joshna Maharaj, examine the impact Covid has had on every aspect of our food system, all the way from farm to table. How have things changed? What's going on behind the scenes? The answers to these questions are often surprising and will help strengthen our connection to our food. www.hotplatepod.com

In this episode we talk about Little Beast's Erin Broadfoot leading a Canadian beer industry reckoning, massive problems for BrewDog as the BBC investigative documentary on them is released, Mirella Amato has a brilliant beer and food pairing course, and more!  Theme: Cold Funk by Kevin MacLeod - incompetech.com   "Psycho on the Organ" by Darren Curtis Music Support us on Patreon: https://tinyurl.com/OCBGPodcast  Don't forget to donate to these amazing organizations! https://blacklivesmatters.carrd.co/#donate  

What is food security? What does it mean and how is it evaluated? Mirella and Joshna explore food security in Canada before and after the pandemic. What they find is daunting to say the least. But what are the potential solutions?---On this special series of HotPlate Podcast, craft beer and sensory consultant Mirella Amato, and chef and activist Joshna Maharaj, examine the impact Covid has had on every aspect of our food system, all the way from farm to table. How have things changed? What's going on behind the scenes? The answers to these questions are often surprising and will help strengthen our connection to our food.www.hotplatepod.com

On this special series of HotPlate Podcast, craft beer and sensory expert Mirella Amato, and chef and activist Joshna Maharaj, examine the impact Covid has had on every aspect of our food system, all the way from farm to table. How have things changed? What's going on behind the scenes? The answers to these questions are often surprising and will help strengthen our connection to our food. www.hotplatepod.com

Mirella and Joshna dig into how Covid-10 has impacted our relationship with food at home. Home gardening has had quite the renaissance, which - unlike other DIY Covid trends - has persisted into 2021. Home cooking and eating family meals together has also had a boom. Both provide benefits as well as significant challenges!----On this special series of HotPlate Podcast, craft beer and sensory consultant Mirella Amato, and chef and activist Joshna Maharaj, examine the impact Covid has had on every aspect of our food system, all the way from farm to table. How have things changed? What's going on behind the scenes? The answers to these questions are often surprising and will help strengthen our connection to our food.www.hotplatepod.com

On this special series of HotPlate Podcast, craft beer and sensory expert Mirella Amato, and chef and activist Joshna Maharaj, examine the impact Covid has had on every aspect of our food system, all the way from farm to table. How have things changed? What's going on behind the scenes? The answers to these questions are often surprising and will help strengthen our connection to our food. www.hotplatepod.com

Mirella and Joshna discover what's interesting about fast food ‘restaurants': despite the fact they suffered financially in the early days of the pandemic, some of them have bounced back to record profits. Why is that?Next, they cover the disjoint between the increase in coffee consumption during the pandemic and decreased sales. This being said, it's a good news story because coffee chains, like fast food chains, are doing just fine!---On this special series of HotPlate Podcast, craft beer and sensory consultant Mirella Amato, and chef and activist Joshna Maharaj, examine the impact Covid has had on every aspect of our food system, all the way from farm to table. How have things changed? What's going on behind the scenes? The answers to these questions are often surprising and will help strengthen our connection to our food.www.hotplatepod.com

On this special series of HotPlate Podcast, craft beer and sensory expert Mirella Amato, and chef and activist Joshna Maharaj, examine the impact Covid has had on every aspect of our food system, all the way from farm to table. How have things changed? What's going on behind the scenes? The answers to these questions are often surprising and will help strengthen our connection to our food. www.hotplatepod.com

Mirella ad Joshna move through the Covid-19 timeline as it affected bars. Lockdowns and safety regulations made running bars very challenging, but legal changes were made in Ontario (and elsewhere in Canada) to help bars, alcohol producers, and restaurants. Many of these newly permissive laws are now permanent - like selling bottles with take-out! They're sorely overdue, and will continue to positively impact the sector over the course of its long recovery. But there are still problems in the sector, and one in particular might surprise listeners.---On this special series of HotPlate Podcast, craft beer and sensory consultant Mirella Amato, and chef and activist Joshna Maharaj, examine the impact Covid has had on every aspect of our food system, all the way from farm to table. How have things changed? What's going on behind the scenes? The answers to these questions are often surprising and will help strengthen our connection to our food.www.hotplatepod.com

On this special series of HotPlate Podcast, craft beer and sensory expert Mirella Amato, and chef and activist Joshna Maharaj, examine the impact Covid has had on every aspect of our food system, all the way from farm to table. How have things changed? What's going on behind the scenes? The answers to these questions are often surprising and will help strengthen our connection to our food. www.hotplatepod.com

Alcohol buying habits have changed wildly over the course of the pandemic, and that impacted alcohol producers massively. On the one hand, people bought lots of alcohol, but on the other hand people weren't visiting wineries, distilleries, breweries, restaurants, and bars. Production was impacted too. Thankfully, smart adaptation and smarter pivots kept the producers afloat in the hardest of times. Due to the long timescales involved in producing many alcoholic beverages, shutting down was simply not an option. ---On this special series of HotPlate Podcast, craft beer and sensory consultant Mirella Amato, and chef and activist Joshna Maharaj, examine the impact Covid has had on every aspect of our food system, all the way from farm to table. How have things changed? What's going on behind the scenes? The answers to these questions are often surprising and will help strengthen our connection to our food.www.hotplatepod.com

This episode starts with the devastation that has occurred, and is ongoing, in the restaurant industry. But then, watching carefully, we noticed ways restaurants pivoted in order to survive. Finally we explore theories that Covid has provided an opportunity for an industry deeply in need of a “reset” to make long overdue changes.--On this special series of HotPlate Podcast, craft beer and sensory consultant Mirella Amato, and chef and activist Joshna Maharaj, examine the impact Covid has had on every aspect of our food system, all the way from farm to table. How have things changed? What's going on behind the scenes? The answers to these questions are often surprising and will help strengthen our connection to our food.www.hotplatepod.com

On this special series of HotPlate Podcast, craft beer and sensory expert Mirella Amato, and chef and activist Joshna Maharaj, examine the impact Covid has had on every aspect of our food system, all the way from farm to table. How have things changed? What's going on behind the scenes? The answers to these questions are often surprising and will help strengthen our connection to our food. www.hotplatepod.com

There have been significant changes to our grocery shopping habits over the course of the pandemic. There was a rude awakening when supply chains initially broke down, leaving store shelves empty. Then came a rampant adoption of online grocery shopping as we avoided encountering the virus. Finally in the evolution, consumers have slowly rediscovered the joy of buying their food directly from the source: farmers. This brings us to farmers markets, the curious space they occupy, and our preconceptions about them, which resulted in closing markets for much of the pandemic. What is required to sustain these markets and keep them open? And how do they add to our nationwide food resiliency?---On this special series of HotPlate Podcast, craft beer and sensory consultant Mirella Amato, and chef and activist Joshna Maharaj, examine the impact Covid has had on every aspect of our food system, all the way from farm to table. How have things changed? What's going on behind the scenes? The answers to these questions are often surprising and will help strengthen our connection to our food. www.hotplatepod.com

Have you noticed the dizzying changes in junk food offerings over the course of the pandemic? We did. And don't worry. No judgement here! Most of us are in the same boat. In this episode Mirella and Joshna look at this phenomenon, first, from a consumer perspective. Why was there a junk food boom? Then, they delve into the company perspective, trying to address the question: who really decides what we eat?---On this special series of HotPlate Podcast, craft beer and sensory consultant Mirella Amato, and chef and activist Joshna Maharaj, examine the impact Covid has had on every aspect of our food system, all the way from farm to table. How have things changed? What's going on behind the scenes? The answers to these questions are often surprising and will help strengthen our connection to our food.www.hotplatepod.com

On this special series of HotPlate Podcast, craft beer and sensory expert Mirella Amato, and chef and activist Joshna Maharaj, examine the impact Covid has had on every aspect of our food system, all the way from farm to table. How have things changed? What's going on behind the scenes? The answers to these questions are often surprising and will help strengthen our connection to our food. www.hotplatepod.com

Joshna and Mirella start by examining the connection between factory farming of animals and zoonoses, like Covid-19. Although the virus did not originate from a factory farm, if nothing is done to improve how we farm animals, there's a good chance our next pandemic will. Working conditions in meat packing plants were big news, with outbreaks in facilities across the country. But what was behind the the headlines? Oh boy… what we found will make your blood boil.The antidote to this stressful episode is some tasty veggies! We've included some recipes from Chef Joshna below!---On this special series of HotPlate Podcast, craft beer and sensory consultant Mirella Amato, and chef and activist Joshna Maharaj, examine the impact Covid has had on every aspect of our food system, all the way from farm to table. How have things changed? What's going on behind the scenes? The answers to these questions are often surprising and will help strengthen our connection to our food. www.hotplatepod.com---Cauliflower Kale GratinServes 4-6This is an easy and reliable recipe, with a killer cheese sauce that you can use for a variety of things, including mac & cheese.  You can also use different veggies for this, but the cauliflower works really well.Ingredients3 lb cauliflower (1 large head), cut into 1 1/2- to 2-inch florets½ bunch kale, stems removed and leaves sliced into ½-inch ribbons1/2 stick (1/4 cup) unsalted butter2 tablespoons all-purpose flour1 1/2 cups whole milk6 oz sharp Cheddar, coarsely grated (2 cups)1/2 cup finely chopped scallion greens1/2 teaspoon salt1/2 teaspoon black pepper20 (2-inch) square saltine crackersMethod1. Preheat oven to 450°F. Butter a 2-quart shallow baking dish and set aside.2. Cook cauliflower in a 5- to 6-quart pot of boiling salted water until just tender, 6 to 8 minutes. In the last 2 minutes of cooking, add the kale to the pot and stir well.  Drain cauliflower and kale well in a colander and transfer to baking dish.3. While cauliflower cooks, melt 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes. Add milk in a slow stream, whisking, and bring to a boil, whisking frequently. Reduce heat and simmer sauce, whisking occasionally, 8 minutes. Remove from heat and add cheese, scallion greens, salt, and pepper, whisking until cheese is melted. Pour cheese sauce over vegetables and stir gently to combine. 4. Coarsely crumble crackers into a bowl. Melt remaining 2 tablespoons butter in a small saucepan. Pour over crumbs and toss to coat.5. Sprinkle crumb topping evenly over cauliflower.  Bake gratin until topping is golden brown, about 10 minutes.  Enjoy!---Sweet Potato CurryServes 4-6Yes…curries can be quick and fresh!  This is a very versatile recipe that would work with any root vegetable.  Serve this with a rich plain yogurt and warm flatbread for a perfect meal.Ingredients3 tbsp ghee or vegetable oil1 tsp black mustard seedswhole dried red chilies, to taste4-5 fresh curry leaves1 onion, finely diced2 cloves garlic, thinly sliced2 large sweet potatoes, peeled and chopped into a 1-inch dicekosher salt, to taste1 small handful fresh coriander, finely choppedMethod1. Heat ghee or oil to high in a high sided saute pan.  Add mustard seeds, then chiles and curry leaves and stand back!!  The mixture will splutter, but this is what you want.  2. Add the onions and cook until just lightly browned, then add garlic and stir to combine.  Cook until onions become translucent.3. Add sweet potatoes, season with salt and stir to combine and coat potato pieces with masala mixture.  Cover and reduce heat to medium.4. Cook for 20-30 minutes, or until potatoes are tender and fragrant.  Taste and adjust seasoning as necessary.  It's ok if the potatoes get mashed together…that's the beauty of this curry.5. Garnish with coriander and serve. 

On this special series of HotPlate Podcast, craft beer and sensory expert Mirella Amato, and chef and activist Joshna Maharaj, examine the impact Covid has had on every aspect of our food system, all the way from farm to table. How have things changed? What's going on behind the scenes? The answers to these questions are often surprising and will help strengthen our connection to our food. www.hotplatepod.com

We're at the beginning. That is to say - on the farm! First Mirella and Joshna spend some time analysing what happened with all the ‘dairy dumping' and food waste that was reported early in the pandemic. The transactional nature of agriculture is revealed, which includes how we handled surpluses when covid shook up demand. (Trigger warning: we discuss some inflammatory language in the media about how farm animals were treated. That said we don't go into any vivid detail.) We also dig into the ongoing issues of Migrant Workers and the various challenges facing them which have been aggravated by the pandemic.---On this special series of HotPlate Podcast, craft beer and sensory consultant Mirella Amato, and chef and activist Joshna Maharaj, examine the impact Covid has had on every aspect of our food system, all the way from farm to table. How have things changed? What's going on behind the scenes? The answers to these questions are often surprising and will help strengthen our connection to our food. www.hotplatepod.com

Sometimes it feels like we're living inside a machine. In the case of our food, we kind of are. With Covid lingering and impacting just about everything, beer and sensory consultant Mirella Amato, and chef and food activist Joshna Maharaj, decided to take a look at how Covid has affected our food. This leads them to a step-by-step exploration of “the food system”, the complex web of people and activities involving the production, processing, transport, and consumption of our food - which doesn't always serve us (read all of us) very well in Canada. We start by breaking down what the food system is. We'll go through what you need to know about it to follow the rest of the season, and how we hope to make it more sustainable now that covid has revealed its current weaknesses.---On this special series of HotPlate Podcast, craft beer and sensory consultant Mirella Amato, and chef and activist Joshna Maharaj, examine the impact Covid has had on every aspect of our food system, all the way from farm to table. How have things changed? What's going on behind the scenes? The answers to these questions are often surprising and will help strengthen our connection to our food. www.hotplatepod.com

On this special series of HotPlate Podcast, craft beer and sensory expert Mirella Amato, and chef and activist Joshna Maharaj, examine the impact Covid has had on every aspect of our food system, all the way from farm to table. How have things changed? What's going on behind the scenes? The answers to these questions are often surprising and will help strengthen our connection to our food. www.hotplatepod.com

Cuzzin T is covid free and can taste again! We're continuing our discussion on Oskar Blue Brewing and talk about how we need to rethink how we talk about craft beer basics. The article we reference in is episode was written by Mirella Amato on Craftbeer.com can be found below: It's Time to Rethink How We Talk About Craft Beer Basics Cheers and Enjoy! Support Final Gravity Podcast on Patreon Patreon.com/finalgravitypod Follow Final Gravity on IG instagram.com/final.gravity.podcast Follow the hosts of Final Gravity on IG instagram.com/cuzzin_t instagram.com/thevikingpeaches Instagram.com/project.enjoyeveryday

“Unlike others, her beer journey started with tasting local brews and craft beer and this led her to develop a passion for craft beer which was very niche 12 years ago.” Meet Mirella Amato, Canada’s only Master Cicerone, beer judge and the author of Beerology on Cheers Chatty Podcast. Subscribe and listen to Cheers Chatty on iTunes, YouTube, Google Podcast, Spotify and Sound Cloud.

Mirella Amato, Master Cicerone - aka a beer master, joined Michelle and Matt in studio to talk about her journey, how she became one of a few very masters on earth and her philosophy on beer and the enjoyment of ale.An author, Mirella chats about her book Beerology and the creation of the book that outlines everything you need to enjoy beer…even more. Its a hands on, no pretentiousness, straight to the point guide. “I have a very low tolerance for bad beer…” - Mirella Amato. Visit the website: http://beerology.ca/the-book/Scott Madore joined Michelle and Matt to promote his new show on Sauga 960AM. “It’s Complicated” is a dating show with a heavy slice of humour. Visit the website: https://www.facebook.com/MrDatingCoach/Cameron Miller from Edrington joined the DoU crew to catch up with his buddies and tell them of his adventures. Cam talks about refining his palette and helps your hosts to have an adventure with whisky consumption. The history of whisky, the differences between maturation processes and how the various woods affect the flavour and colour of the whisky. Does the age of the whisky affect the colour of the liquid?Visit the website: https://www.edrington.com

Drinks On Us July 7, 2019: Mirella Amato, Master Cicerone - aka a beer master, joined Michelle and Matt in studio to talk about her journey, how she became one of a few very masters on earth and her philosophy on beer and the enjoyment of ale. An author, Mirella chats about her book Beerology and the creation of the book that outlines everything you need to enjoy beer…even more. Its a hands on, no pretentiousness, straight to the point guide. “I have a very low tolerance for bad beer…” - Mirella Amato. Visit the website: http://beerology.ca/the-book/ Scott Madore joined Michelle and Matt to promote his new show on Sauga 960AM. “It’s Complicated” is a dating show with a heavy slice of humour. Visit the website: https://www.facebook.com/MrDatingCoach/ Cameron Miller from Edrington joined the DoU crew to catch up with his buddies and tell them of his adventures. Cam talks about refining his palette and helps your hosts to have an adventure with whisky consumption. The history of whisky, the differences between maturation processes and how the various woods affect the flavour and colour of the whisky. Does the age of the whisky affect the colour of the liquid? Visit the website: https://www.edrington.com

Chef Suzanne Barr talks cultural appropriation with Mirella Amato and Joshna Maharaj We had such a compelling conversation with Suzanne there was hemming and hawing as we attempted to cut it down to length for Episode 11 “Authenticity is the Emperor’s new clothes”. It feels like an important conversation, and important conversations need space to … Continue reading "Bonus – Suzanne Barr on cultural appropriation (full interview)"

This week, Jimmy and his guests talk about the pernicious Instagram phenomenon known as the #BossPour, where a glass is filled to the rim without any head, at the expense of taste and aromatics, and all for the sake of a good pic. In the studio weighing in are Dan Lamonaca of bar and bottle shop Beer Karma in Williamsburg, James Tai of Beer Acolyte, and Joel Suarez and Matt Negron of The Sampler and Uptown Beer Society. Mirella Amato, Master Cicerone and author of the award-winning book Beerology calls in to talk about the many obstacles to excellent beer photography and later in the show, Julia Herz from the Brewers Association breaks down best practices for pouring and keeping draft lines clean. Tune in to find out how experts are thinking about beer presentation, helping customers find a beer they will love, and what a real boss pour would look like. Beer List: Finback Brewery’s Lounge, Saison Transmitter Brewing’s B6 American Porter Beer Sessions Radio is powered by Simplecast.

Mirella Amato joins me this week to discuss the BJCP beer judge program as well as developing skills as a beer judge to improve your homebrewing. You can find show notes and additional episodes on my blog here.

Mirella Amato joins me this week to discuss the BJCP beer judge program as well as developing skills as a beer judge to improve your homebrewing. You can find show notes and additional episodes on my blog here.

In this last Ontario Brewer podcast for 2014, Master Cicerone®, Mirella Amato is once again joined by Matthew O’Hara from Beau’s All Natural Brewing Co. Also in the studio is Lon Ladell, from Big Rig Brewery. Lon and Matthew share their impressions of the beer scene in the Capital Region. Find out: How the Ottawa area beer scene has evolved in the past 10 years How brewers feel about the current Ottawa region brewery boom What’s new in the upcoming 2015 edition of Ontario Brewer  

In this second Ontario Brewer podcast for August, Master Cicerone®, Mirella Amato is once again joined by Paul Brady, from Walkerville Brewery Also in the studio is Lon Ladell, from Big Rig Brewery who has brought in a bottle of his seasonal Release the Hounds Black IPA. Find out: About the Ottawa beer scene How brewers adapt to new equipment The origins of the Black IPA style

In this Episode of Ontario Brewer, Master Cicerone®, Mirella Amato chats with Lon Ladell, co-owner and operator at Big Rig Brewery and Paul Brady, the head brewer for Walkerville Brewery. The trio samples a Milk Stout, currently available from Walkerville Brewery. Find out: Where the name Big Rig comes from The brewery version of hot chocolate mix How to make a hot scotchy

In this episode of Ontario Brewer, Master Cicerone®, Mirella Amato chats with Kyle Smith, who brews at Cameron’s Brewing Co. and Dave Jameson, the head brewer for Trafalgar Ales and Meads. The trio samples one of the beers in the Cameron’s seasonal Brewmaster Series: Resurrection Roggenbier. Find out: Why rye beer disappeared in Germany How beets are used in brewing The many qualities that rye can contribute to beer  

In this second Ontario Brewer podcast for September, Master Cicerone®, Mirella Amato is once again joined by Mark Murphy, from Left Field Brewery and Austin Roach, from Granite Brewery. The trio chat about the beer scene in Toronto. Find out: About classic Toronto craft beer establishments How the Toronto bar scene has evolved in the past few years Why TV dinners are sometimes very expensive

In this episode of the Ontario Brewer podcast, Master Cicerone®, Mirella Amato chats with two Toronto brewers: Austin Roach, from Granite Brewery and Mark Murphy, from Left Field Brewery. Mark and Austin have brought in a special, limited-edition beer they brewed together especially for the Ontario Brewer Podcast. Find out: How long a beer has to stay in a cask before it’s ready Why brewers enjoy brewing on each other's systems When the collaboration brew is being launched

In this second Ontario Brewer podcast for August, Master Cicerone®, Mirella Amato is once again joined by Ryan Morrow, from Nickel Brook Brewing Co. Also in the studio is Muthu Sakthivel, from Railway City Brewing, who has brought in the feature beer for this podcast, Witty Traveller — a witbier brewed with white pepper. Find out: How brewers feel about bottles vs cans The best way to package bottle-conditioned beers How brewers make sure that unfiltered beers don’t keep fermenting in the bottle

In this Episode of Ontario Brewer, Master Cicerone®, Mirella Amato chats with brewmaster Ryan Morrow, from Nickel Brook Brewing Co. and brewmaster Muthu Sakthivel from Railway City Brewing. The trio sample one of Nickel Brook’s summer seasonal brews: Le Paysan Saison. Find out: The difference between brewing at a larger brewery and a craft brewery How the brewmaster would like his Saison to be enjoyed How saisons style beers evolve in the cellar  

In this second Ontario Brewer podcast for July, Master Cicerone®, Mirella Amato is once again joined by Mike Pentesco, from Niagara Oast House Brewers. Also in the studio is Quality Manager Andrew Crowder from Muskoka Brewery, who has brought in the feature beer for this podcast, Snowy Howell White IPA. Find out: About micro-malting efforts in Ontario What a quality manager’s role is in the brewery About 2 beery Ontario road trips for the summer

In this Episode of Ontario Brewer, Master Cicerone®, Mirella Amato chats with Mike Pentesco, head brewer at Niagara Oast House Brewers and Andrew Crowder, Quality Manager at Muskoka Brewery. The trio sample a one-off beer by Niagara Oast House Brewers called Bound To Your Own Weisses; a Weissbier brewed with lemongrass and white sage. Find out: Which beers are souring in Ontario right now About the different ‘bugs’ that can be used to brew beer How rock bands sometime collaborate with brewers on making beer

In this second Ontario Brewer podcast for June, Master Cicerone®, Mirella Amato is once again joined by George Eagelson from F&M Brewery (producer of Stone Hammer Beer) and Marvin Dyck, from Wellington Brewery. The trio chat about the beer scene in Greater Southwest Ontario. Find out: How brewers feel about pedicures How the beer scene in Guelph has evolved in the past 10 years About all of the new Guelph area breweries  

In this episode of the Ontario Brewer podcast, Master Cicerone®, Mirella Amato chats with two brewmasters from Guelph: Marvin Dyck, from Wellington Brewery and George Eagelson, from F&M Brewery (producer of Stone Hammer Beer). Marvin and George have brought in a special, limited-edition beer they made together especially for the Ontario Brewer Podcast. Find out: Which style of beer can be brewed on a tight deadline How you can participate in brewing a beer this coming Father’s Day … and witness the naming of a beer!

Whet that sun-parched whistle of yours with an ice-cold beer, hand-selected for libation-lovers like you by The Halli Casser-Jayne Show. Join us when The Halli Casser-Jayne Show presents Everything You Don't Know About Beer with our guests Beerology author Mirella Amato, The Ultimate Beer Lover's Happy Hour author John Schlimm and Vintage Beer author Patrick Dawson.John Schlimm is the international award-winning author of several books, including The Ultimate Beer Lover's Cookbooks, The Beer Lover's Cookbook and is soon to add a new title to his long list with the release of The Ultimate Beer Lover's Happy Hour, which features over 325 recipes for your favorite bar snacks and beer cocktails. John Schlimm is a member of one of the oldest and most historic brewing families in the United States, Straub Brewery. He has appeared on national media outlets including The Ellen DeGeneres Show, NPR's The Splendid Table, Martha Stewart's Everyday Food, and Fox & Friends. He holds a master's degree from Harvard University.Mirella Amato is a women with a mission, who has dedicated herself to promoting local beer and beer appreciation since 2007. She is the first non-US resident to earn the title Master Cicerones. She holds an advance brewing certificate, is a National Level BJCP judge and has sat on juries for the Canadian Brewing Awards, the Great American Beer Festival, the European Beer Star, and the World Beer Cup. She is the recipient of the 2012 OCB Center of Excellence Industry Choice Award in Food & Beer Matching Development. She can be frequently heard on CBC Radio and her writing has appeared in a number of beer magazines.Patrick Dawson has been accredited as a judge through the Beer Judge Certification Program and has been collecting, aging, and consuming vintage beers for more than a decade. A respected voice on the subject of vintage beer, he travels throughout the United States and Europe collecting beers worthy of aging. He also reviews brew pubs for the North Denver Tribune. His personal cellar, in Colorado, is an evolving collection of hundreds of vintage treasures. His new book Vintage Beer, A Taster's Guide to Brews That Improve Over Time has just been released.For more information on The Halli Casser-Jayne Show visit http://bit.ly/U4EEMd

In this second Ontario Brewer podcast for April, Master Cicerone®, Mirella Amato chats with Niagara College Teaching Brewery Brewmaster Program student Jamie Shillow and with Phil DiFonzo, who is the brewmaster at King Brewery. Phil tells the group about an upcoming brand, Barn Door Brewing Company, and talks the group through a tasting of its first release: Toombstone India Pale Lager.  

In this Episode of Ontario Brewer, Master Cicerone®, Mirella Amato is joined by one of the students currently enrolled in the Brewmaster Program at The Niagara College Teaching Brewery, Jamie Shillow, as well as the brewmaster from King Brewery, Phil DiFonzo. Jamie has brought in one of her beers, called "Knowledge is Porter" for the group to sample. Find out: How home brewing can lead to professional brewing What brewing students learn in school How brewers choose the combination of malts that will go into their beer About a new brewery in the making...  

In this second Ontario Brewer podcast for March, Master Cicerone®, Mirella Amato is once again joined by Mark Campbell from Lake of Bays Brewing Co. and Sam Corbeil, from Sawdust City Brewing. The trio chat about the beer scene in Lake Country. Find out: How the beer scene in Muskoka has evolved in the past few years Where to find craft beer in Northern Ontario How beer can be compared to cheese What brewers do when they run out of hops Where the 'Bermuda Triangle of Ontario' is located

In this March Ontario Brewer Podcast, Master Cicerone®, Mirella Amato chats with Sam Corbeil, the head brewer at Sawdust City Brewing as well as brewer Mark Campbell from Lake of Bays Brewing Co. Sam and Mark have come in to share their experience collaborating on a special limited edition OCB Podcast brew and have brought the beer in for sampling. The beer, which is called Four Corners, is actually a ‘Black and Tan’ that combines a Witbier called Paris and a Chocolate Stout called Regent ... Find out: Which fun co-incidence inspired the three names for these beers How to get an intense orange flavour in your beer Where to shop for beer in Paris How to find the right ratio when blending two beers When and where the Four Corners limited edition brew will be released

In this second Ontario Brewer podcast for February, Master Cicerone®, Mirella Amato is once again joined by Black Oak Brewing Co. president, Ken Woods and Beau’s All Natural Brewing Co.brewmaster, Matthew O’Hara. This time, they are sampling St. Luke’s Verse — the latest release in Beau’s All Natural Brewing Company’s Wild Oats Series. Find out: The blend of spices used to brew St. Luke’s Verse Why young maidens would historically sip lavender tea The difference between beer and Gruit (with a little history!) How fermentation affects the flavours in beer Ingredients to avoid when brewing 

In this first Ontario Brewer podcast for February, Master Cicerone®, Mirella Amato chats with Ken Woods, president of Black Oak Brewing Co. and brewmaster Matthew O’Hara from Beau’s All Natural Brewing Co.Together, the trio sample the new Black Oak winter seasonal: Triple Chocolate Cherry Stout. Listen, and find out: How Ken and Matthew are connected How the old ceramic Beaus All Natural bottles were repurposed How chocolate is added three times to the Triple Chocolate Cherry Stout The therapeutic benefits of marshmallows How brewers experiment with new ingredients and spices  

In this first podcast of the 2014 season, Master Cicerone®, Mirella Amato chats with Darren Smith, owner and president of Lake of Bays Brewing Co. and brewer Rob Creighton from Grand River Brewing. Together, the trio sample the first of Lake of Bay’s limited edition Signature Series lineup of tribute beers: China Wall Vienna Dark Lager. Find out: The various reasons why Johnny Bower might have been nicknamed ‘China Wall’ The ingredients in China Wall Dark Vienna Lager and how it’s different from a standard Vienna Lager What the next beer in the series will be How brewers can mask alcohol in high alcohol beers How the quality of local water affects brewing How the entire Baysville liquor was stolen and how it brought the community together The perils of creating custom brews for celebrities   … And find out more about Johnny Bower’s storied career at the Hockey Hall of Fame website

In partnership with the Dairy Farmers of Canada. In this second Ontario Brewer Podcast feature on the barrel aged beers of Amsterdam Brewery, Mirella Amato of BeerologyTM is once again joined by brewer Cody Nolan, who has brought along the Amsterdam De Wallen Barrel Aged Sour Framboise and Barrel Aged Rye Peppercorn Saison. Also in the studio is cheese educator Debbie Levy, representing Mountainoak Cheese. Debbie has participated in a number of Ontario Brewer beer and cheese pairing podcasts throughout the year and reflects on her experience with the podcasts and how it has sparked an interest in beer. The trio then embark on a beer and cheese pairing exploration, sampling the two feature Amsterdam beers with three Goudas produced by Mountainoak Cheese: Fiery, Wild Nettle and Fresian. When the group finds itself struggling to find a perfect pairing, Mirella finds a novel solution!

In this episode of Ontario Brewer, BeerologyTM’s Mirella Amato explores the topic of barrel aging beer with head brewer Iain McOustra and brewer Cody Nolan from Amsterdam Brewing Co. Cody and Iain both talk about the new brewing facilities that they’re working in. They then turn their attention to barrel-aged beers, explaining how they use barrels and the learning curve involved in working with new barrels instead of attaining barrel-aged notes using wood chips. They provide details on how they choose which beers to barrel age, how they decide the amount of time a beer will spend in a barrel as well as the various yeasts and bacteria that are involved in barrel-aging and souring beer. The two brewers then talk more specifically about the feature Amsterdam Beers for this month’s podcasts: Barrel Aged Rye Peppercorn Saison & De Wallen Barrel Aged Sour Framboise.

In partnership with the Dairy Farmers of Canada In this second Ontario Brewer Podcast feature on Flying Monkeys Craft Brewery, Mirella Amato of BeerologyTM is once again joined by Experimental Brewer Sebastian MacIntosh. Also in the studio is Andrew Laliberte, from Glen Echo Fine Foods. This month, the three cheeses in the podcast are from different producers, all represented by the Dairy Farmers of Canada: Le Riopelle de l’Isle by Fromagerie Ile-aux-grues; Pacific Pepper by Natural Pastures and Applewood Smoked 2 Year Old Cheddar by Cow’s Creamery. Once Sebastian has talked the group through a tasting of this month’s two feature beers: Flying Monkeys City in Colour Imperial Maple Wheat and Ginger Bread Winter Warmer, the trio dives in to find their favourite beer and cheese interactions — they are surprised by the variety of great results! They also take the time to discuss potential pitfalls when pairing beer with cheese. Find out more about the Dairy Farmers of Canada at: dairyfarmers.ca

In this episode of Ontario Brewer, BeerologyTM’s Mirella Amato is joined by Head Brewer Paul Buttery and Experimental Brewery Sebastian MacIntosh from The Flying Monkeys Craft Brewery. Together, the trio discusses the use of spices in beer, using this month's two feature beers — Ginger Bread Winter Warmer and City in Colour Imperial Maple Wheat — as examples. Before diving in, the two brewers share their individual paths to becoming brewers as well as their current roles at the brewery. They then talk about the various techniques and pitfalls involved in adding spices to beer and the advantages of having pilot brewing systems at the brewery. Paul and Sebastian also talk about some of the other spiced beers they’ve brewed as well as their dream spiced beers.

In partnership with the Dairy Farmers of Canada In this second Ontario Brewer Podcast feature on Mill Street Brewery, Mirella Amato of BeerologyTM is once again joined by Brewmaster Joel Manning. Also in the studio is Debbie Levy, representing Ivanhoe Cheese. Debbie introduces the three Ivanhoe cheeses for the podcast: a Monterey jack and cheddar cheese with Salsa, a Smoked Gouda and a Vintage Cheddar. She explains how smoke is naturally added to the Gouda and details how salsa flavour is added to the Monterey Jack. Joel the shares his experience pairing beer with cheese. The trio speculates on how the pairings will work and then try the three cheeses alongside our two feature beers for this podcast: Mill Street Coffee Porter and Cobblestone Stout. Having sampled the different beer & food combinations on their plate, Mirella, Debbie and Joel each choose their favourite flavour interactions. A special thanks to our guest for this podcast: Ivanhoe Cheese.

In this episode of Ontario Brewer, BeerologyTM’s Mirella Amato explores the topic of carbonation with Brewmaster Joel Manning and VP of Sales Dave Mitchell from Mill Street Brewery. After covering the basics of carbonation and how he decides the amount of carbonation that should go into any given beer, Joel details how CO2 affects the aroma and flavour of beer. He outlines the basics of nitrogen-charged beer and the challenges and hilarity that were involved in figuring out how to package the nitrogenated Mill Street beers in cans. Joel and Dave then focus their attention on the two featured beers for this podcast, the Mill Street Cobblestone Stout and Mill Street Coffee Porter addressing how the gasses used in these beers are central to their flavour profile.

In partnership with the Dairy Farmers of Canada In this second Ontario Brewer Podcast feature on Black Oak Brewing Co. and ale yeast, Mirella Amato of BeerologyTM is once again joined by president Ken Woods of Black Oak Brewing Co. Also in the studio is Debbie Levy, representing Maple Dale Cheese. Debbie talks a bit about Maple Dale Cheese, introducing the three feature cheeses for this podcast, which all happen to be cheddars. Debbie therefore takes some time to outline how the flavours in cheddar evolve as it ages, and how the folk at Maple Dale Cheese prepare a cheddar for aging. As Debbie describes this process, Ken finds parallels between cheesemaking & beer making. Together, the trio then tries the three cheeses alongside our two feature beers for this podcast: Black Oak Nut Brown and Black Oak Pale Ale. Having sampled the different beer & food combinations on their plate, Mirella, Ken and Debbie each choose their favourite flavour interactions. A special thanks to our guest for this podcast: Maple Dale Cheese.  

In this episode of Ontario Brewer, BeerologyTM’s Mirella Amato, chats with Ken Woods & Simon Da Costa, the president and brewmaster at Black Oak Brewing Co. Ken updates Mirella on the range of public events that are held at the brewery. The trio then dives into the topic for this podcast: ale yeast. Simon talks about working with ale yeast and how it’s different from working with lager yeast. He also describes the different character that these two kinds of yeasts add to beer and how a brewmaster’s job involves a lot of yeast wrangling to get the right flavours. He explains how the ale yeast comes through in this month’s two feature beers: Black Oak Pale Ale and Black Oak Nut Brown Ale. The Black Oak folk then bring out their latest seasonal offering, Double Entendre, to illustrate the range of character that ale yeasts can impart to beer. Ken talks the group through a tasting & insists that, contrary to popular belief, that’s not him on the label!

In this second Ontario Brewer Podcast feature on Cameron’s Brewing Co. and lager yeast, Mirella Amato of BeerologyTM is once again joined by brewer Kyle Smith of Cameron’s Brewing Co. Also in the studio is Debbie Levy, representing the cheeses of Gunn’s Hill Artisan Cheese. Debbie explains that Gunn’s Hill Artisan Cheeses are Swiss inspired but completely different from the stereotypical Emmental style of cheese. She then takes some time to introduce the three cheeses that Gunn’s Hill produces: Oxford Harvest, Five Brothers and Handeck. Kyle then leads the group through a tasting of this month’s two featured lager beers: Cameron’s Lager and Cameron’s Dark 266. Together, the trio tries all of the different beer & food combinations on the table, with each of them choosing their favourite flavour interactions. A special thanks to our guest for this podcast: Gunn’s Hill Artisan Cheese.

In this episode of Ontario Brewer, BeerologyTM’s Mirella Amato, is joined by Kyle Smith, who is the brewer for Cameron’s Brewing Co. Kyle outlines the many different ales and lagers brewed at Cameron’s and then explains the difference between the two kinds of beer. Kyle then zeroes in on lager yeasts, sharing the challenges of including lagers in a brewery that also produces ales. Mirella and Kyle then discuss what lager yeast contributes to beer and how its character comes through in this month’s two featured brews: Cameron’s Lager and Cameron’s Dark 266. Kyle outlines the similarities and differences between these two beers, that are both brewed using lager yeasts, and then takes some time to share his favourite beer & food pairings and recipes….

In this second Ontario Brewer Podcast feature on the American style ales of Nickel Brook Brewing and American hops, Mirella Amato of BeerologyTM chats with brewmaster Ryan Morrow as well as Brad Quaile who is the production manager at Pine River Cheese. Brad talks about this month’s three feature cheeses, two of which he created himself: Monterey Jack Cheese with Salsa, Cheddar Cheese with Caramelized Onion Flavour and Extra Old Cheddar Cheese. Brad and Ryan then share their respective processes for creating a new recipe. Before diving in and pairing the three Pine River cheeses with Nickel Brook Naughty Neighbour American Pale Ale and Malevolent Imperial Black IPA, Brad takes a little time to explain the different between Monterey Jack and Cheddar… The trio then compare notes on the different pairings. Brad and Ryan then draw another parallel between their respective jobs… A special thanks to our guest for this podcast: Pine River Cheese.

In this episode of Ontario Brewer, BeerologyTM’s Mirella Amato, chats with brewmaster Ryan Morrow and co-founder Peter Romano, of Burlington’s Nickel Brook Brewery. Together, they explore West-Coast American hops and what these hops contribute to Nickel Brook’s Naughty Neighbour American Pale Ale and Malevolent Imperial Black IPA. Peter and Ryan discuss the popularity of American Style ales. Ryan lists the many different American hop varieties that he uses at the brewery, explaining how he chooses which one to put in any given American style ale. He then details which hops are in this month’s two feature beers, explaining which particular aroma and flavour each of them contributes to these beers. He also describes the hop selection process that brewmasters use to decide which new hop varieties they will use. Mirella then asks Ryan and Peter which is their favourite American hop …

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.

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.

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!

With this episode of Ontario Brewer, Mirella Amato, of BeerologyTM begins an exploration of the third beer ingredient featured in this podcast season: hops. Mirella is joined by Matt Tweedy and Doug Hyatt from King Brewery, where Noble Hops are used. The pair shares their experience with the two different kinds of Noble hops that are used to brew their King Vienna Lager and King Pilsner. Matt and Doug also explain why these hops are key in brewing authentic European style beers. Matt explains what Noble Hops are and what it’s like to brew with them. He also talks about the current advances that are being made with hops in Germany. The pair then share their perception of the aromas and flavours that Noble hops impart to beer and share some of their favourite food pairings…it might be time for a King & Pizza party!

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.

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.

In the second Ontario Brewer Podcast on the beers of the Clocktower Brew Pub, Mirella Amato, of BeerologyTM and head brewer Patrick Fiori explore the aromas and flavours in this month’s two featured beers: Winstons Dunkel and Wisharts E.S.B. Debbie Levy, who is representing St. Albert Cheese Co-operative Inc., joins the Patrick and Mirella for this podcast and has brought in three St. Albert cheeses to sample alongside the two featured beers: Extra Old Cheddar, 4yr Old Cheddar and Onion Cheddar. As the trio mix and match, discovering a range of interesting pairings, Debbie shares some interesting stories on the production and history of cheddar cheese in Ontario. A special thanks to our guest for this podcast: St. Albert Cheese Co-operative Inc.

In this episode of Ontario Brewer, Mirella Amato of BeerologyTM is joined by head brewer Patrick Fiori and brewer Justin da Silva from the Clocktower Brew Pub in Ottawa. Together, the trio explores specialty malts and what they contribute to beer. Patrick and Justin list the various specialty malts that they use at the brewery, paying particular attention to the ones that go into their Wisharts E.S.B. and Winstons Dunkel. The two brewers then describe their favourite specialty malts as well as one “specialty malt” that they could both do without!… 

In partnership with the Dairy Farmers of CanadaIn the second Ontario Brewer Podcast feature on Beau’s All Natural Brewing Co., Mirella Amato, of BeerologyTM and brewmaster Matthew O’Hara are joined by cheese educator Debbie Levy, who is representing Glengarry Fine Cheese Co. Matthew takes a moment to describe the aromas and flavours in Beau’s Lug Tread Lagered Ale and Vassar Heirloom Ale, the two feature beers for this month. Debbie takes a moment to introduce the Glengarry Fine Cheese young Lankaaster, Fleur-en-Lait and Big Brother cheeses. Matthew, Mirella and Debbie then sample these three cheeses, pairing them with the three featured beers and pick their favourite pairing.A special thanks to our guest for this podcast: Glengarry Fine Cheese.

With this edition of Ontario Brewer, Mirella Amato of BeerologyTM begins a three-part exploration of the various malts in beer. With the assistance of Steve Beauschenes and Matthew O'Hara, from Beau's All Natural Brewing Co., Mirella delves into pale malts and what they contribute to beer as well as the brewing process in general. Matthew and Steve discuss the two types of pale malts that they use at the brewery and then zero in on two Beau's All Natural Brewing Co. beers: Lug Tread Lagered Ale and Vassar Heirloom Ale, both of which feature one of these pale malts. The gang get sidetracked along the way, when Mirella asks the Beau's crew to explain what is meant by a "Lagered Ale"...

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

This podcast marks the launch of the 2012-2013 Ontario Brewer Podcast season. This year will be all about discovering the fresh ingredients that make Ontario Craft Brewer beers taste so good. In the first podcast this month, we are exploring water with the fine fold at Grand River Brewing. Brewer Rob Creighton and sales rep Jay Burnett chat with Mirella Amato of BeerologyTM about the role that water plays in creating the flavour profile of the Grand River Pugnacious Pale Ale and Grand River Hannenberg Pils.

In this month’s first Ontario Brewer Podcast on Railway City Brewing, Mirella Amato, of Beerology, chats with the brewery’s co-owner, Paul Corriveaux, as well as lead brewer Michael Gardner. Paul and Michael share some of the history of St. Thomas, the city in which the brewery is situated as well as the crazy stories behind the names of Dead Elephant ale and Double Dead Elephant Ale. Who knew that an elephant could die twice? Michael shares his journey at the brewery, starting as a delivery driver and keg washer and working his way up to professional brewing. The pair then talk about some of the brewery’s seasonals and how the brewery likes to include local ingredients in their beers as much as possible. They also touch on Railway City’s Dead Elephant Ale and Honey Elixir, the two featured beers for our August podcasts.  

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…

For the first Ontario Brewer Podcast about the Flying Monkeys Craft Brewery, Mirella Amato of Beerology chats with Flying Monkeys Founder, Beer Whisperer & Lion Tamer, Peter Chiodo as well as Brewing Alchemist, Aaron Spinney. The two brewers share how they first got into brewing, and Aaron explains how he went from knowing very little about beer to becoming a professional brewer in a very short time. Peter then talks about how The Flying Monkeys Craft Brewery was conceived and stresses the importance of brewing what you love. The pair then lingers on the two featured beers for this month’s podcasts: Flying Monkeys Hoptical Illusion and Flying Monkeys Smashbomb Atomic IPA. Peter provides some technical details, while Aaron shares food-pairing ideas.

For this month’s edition of the Ontario Brewer Podcast, Mirella Amato of Beerology gets the inside scoop on Old Credit Brewery from brewery president Aldo Lista and assistant brewmaster, Ralph Senuto. The pair discusses the history of the brewery and the unique brewing process introduced by the original Old Credit brewmaster Orrin Besco. Aldo Lista shares the story of the Old Credit logo and the seven-year legal battle that was fought to keep it. Aldo and Ralph then share some info about the Old Credit Amber Ale and Old Credit Holiday Honey, which are the two featured beers this month. Finally, the two discuss which of the three Old Credit brands is their favourite and why.

In this first Ontario Brewer Podcast about the First Draft brands of the Niagara College Teaching Brewery, Mirella Amato, of Beerology, chats with the General Manager of the Canadian Food and Wine Institute at Niagara College: Steve Gill, as well as one of the students enrolled in the Brewmaster and Brewery Operations Management program: Austin Roach. Steve Gill tells the story of how the teaching brewery came about and the idea behind the Brewmaster and Brewery Operations Management Program. Austin then shares his perspective on the program and his experience brewing beer so far. He also describes the First Draft Campus Lager and First Draft Campus Ale, which are highlighted in the podcast, as well as some of the other beers that Niagara College students have brewed, providing some detail on how he developed his graduation project beer. The pair then explains the many facets of the collaboration between the Niagara College Teaching Brewery and the Ontario Craft Brewer’s Association.

In this first of two Mill Street Brewery Ontario Brewer Podcasts, Mirella Amato of Beerology chats with Mill Street co-founder Steve Abrams as well as Andrew Yonick, who is the head brewer at the distillery district location, in Toronto. Steve shares the inside scoop on how the idea came about to open Mill Street Brewery and talks about the brewery’s early success introducing beers that stood out from what was available on the market at the time. Andrew tells us about when he joined the brewery and lists his favourite beers among the ones that he brews exclusively for the brewpub. The two Mill Street guys then focus in on the featured beers for this podcast: Mill Street Coffee Porter & Mill Street Frambozen and tell how the origin of one of these two beers can be traced back to the knights templar. They then share some of their favourite food pairings for these beers.

In this Podcast, Mirella Amato of Beerology chats with Black Oak Brewing Co. founder and president, Ken Woods as well as brewmaster Simon daCosta. Ken shares the history of the brewery and the struggles involved in starting and running a craft brewery. Simon recounts how a happy co-incidence led him to join the team six years ago. He also describes some of the fun beers he’s brewed at Black Oak in his current role as brewmaster. Ken then shares his thoughts on how the beer industry has changed since he founded Black Oak Brewing Co. in 1999. Ken & Simon also talk about their latest discovery: “a different way to enjoy beer.”

In this first Podcast of the New Year, Mirella Amato of Beerology chats with Phil DiFonzo, founder and brewmaster at King Brewery. Phil shares his story, talking about his transition from homebrewing to commercial brewing. He addresses the brewery’s decision to focus on European lagers, detailing some of the challenges and uncommon techniques used at the brewery. Phil then discusses the two beers that are the focus of the podcast, King Pilsner and King Vienna Lager, providing a lot of detail on the ingredients in these beers and why they were chosen. Finally, Phil share his favourite food pairings for these two beers.

In this first Podcast about Grand River Brewing, Mirella Amato of Beerology hears from Grand River Brewing’s owner, Bob Hannenberg, as well as brewer Rob Creighton. Bob describes how he made the decision to open a craft brewery. He shares some of the challenges involved in the process, as well as how Rob became involved with the project. The Grand River folk then discuss some of the history and crazy stories behind the names of their various brands. Bob and Rob introduce the Grand River Russian Gun Imperial Stout and Mill Race Mild, describing why these two beers are ideal for pairing with chocolate. They also share some of their favourite food pairings for their various Grand River Brands.

In this first Podcast feature on Great Lakes Brewery, Mirella Amato of Beerology chats with brewery co-owner, Peter Bulut Jr, and brewmaster Adrian Popowycz. Peter shares the story of Great Lakes Brewery and how it has evolved since his father purchased the company in 1991. Adrian, who joined Great Lakes this year, talks about his experience taking over brewing duties at a brewery that makes such a wide range of experimental beers. He also describes the cookiest beer he’s brewed at Great Lakes so far … Peter and Adrian then introduce the two beers that are featured in this month’s podcast: Great Lakes Red Leaf Lager and Winter Ale, telling us which food pairings they enjoy with these beers, in anticipation for the upcoming food pairing podcast with Chef Kantor.

In this first Podcast of the new season, Mirella Amato of Beerology chats with Peter Romano and Ryan Morrow from Nickel Brook Beer. Peter and Ryan share the story of Nickel Brook beer and how three home brewers have come together to bring us a great selection of fresh local beers. Ryan and Peter then introduce the two Nickel Brook brands featured in this month’s podcast: the Apple Pilsner, which was first brewed in Germany and the Headstock IPA: Ryan’s latest creation. They also share some food pairing tips for these two beers in preparation for part two of the podcast …

In this Podcast, Mirella Amato of Beerology chats with Ralph Senuto from Old Credit Brewing and Ryan Demler from Cameron’s Brewing. These brewers tell Mirella about the amber ales that they brew as well as the malts they use to give these ales their characteristic colour and flavour. The brewers then address the current popularity of amber ales in Ontario. Finally, Ralph and Ryan share detailed descriptions of the foods that they like to pair with the Old Credit Amber Ale and the Cameron’s Auburn …  including a very surprising combination!  

In this Podcast, Mirella Amato of Beerology chats with Peter Chiodo from Flying Monkeys Craft Brewery and Charles MacLean of MacLean’s Ales. Along with these two brewers, Mirella examines the pale ale style. The brewers explain why they both have a pale ale as their brewery’s flagship brand. They also describe the difference between American and English inspired pale ales, using the MacLean’s Pale Ale and the Flying Monkeys Hoptical Illusion Almost Pale Ale as examples. Peter and Charles then share a few serving suggestions.  

In this Podcast, Mirella Amato of Beerology chats with Peter Chiodo from Flying Monkey’s Craft Brewery and Charles MacLean of MacLean’s Ales. Along with these two brewers, Mirella examines the pale ale style. The brewers explain why they both have a pale ale as their brewery’s flagship brand. They also describe the difference between American and English inspired pale ales, using the MacLean’s Pale Ale and the Flying Monkeys Hoptical Illusion Almost Pale Ale as examples. Peter and Charles then share a few serving suggestions.