Brew

Canadas Craft Beer Magazine

BARLEYS ANGELS
No Bosleys Allowed
Yarrow and Bog Myrtle
Not your dads homebrew

Pairing suds with snacks

Beer battered asparagus

Beer stork

Delivering happiness since 2004

When flying monkeys started to escape the brewhouse, we tried every possible way to contain them. Our hops and malt based traps were failures. The monkeys ended up taking refuge on the roof, apparently enjoying the weather in Barrie, Ontario. Eventually we realized they werent harming anyone, just delivering happiness.

Flying

Monkeys
Craft Brewery

theflyingmonkeys.ca

Staff
Danelle fell in love with Great Lakes Devils Pale Ale at a Barleys Angels event. As a new member of the Winnipeg chapter, shes happy she met some lady beer nerds.

Brew
Contributors Special Thanks

Canadas Craft Beer Magazine

Danelle Cloutier Wesley Keeley Colin Enquist Rebecca Funk

Danelle Cloutier
Beer drinker moderato, Jack-of-all-trades. He loves to kick back, crack open a cold one, and relax every now and then.

Wesley Keeley
Colin is an active member in the craft beer community on Twitter (@cenquist), his blog (cenquist.com), co-hosting the podcast Pub Chat, and attending local beer events. Hes waited in line in -30C weather for over an hour to buy beer, more than once.

Nicole Barry Adrian Trimble Mark Mruss Danielle Allard Jaime Dzikowski Vanessa Meads Raissa Watkin Mirella Amato Scott Bagshaw Chris Miller Jamie Zoppa Half Pints Brewing Company

Printed by
Jamie Zoppa at Designtype

Colin Enquist
First time beer drinker. Thankfully, theres a first time for everything. Volume 01, Issue 01. Printed March 2013. Copyright 2013. Brew, 1321 Ale Avenue, Winnipeg, MB R4R 3D4 T: 204-345-BEER

Rebecca Funk

www.brewmagazine.com @BrewMagazine

Table of Contents
Features
Barleys Angels.... ..............................................6

Brew

Canadas Craft Beer Magazine

8........................................... Homebrew Harvest

Suds & Snacks..................................................16

Spotlight
10. ............................The Importance of Glassware Cooking with Beer............................................13 18. ............................... Upcoming Events Calendar

www.pubch.at

@PubChatPodcast

Going on a bender. One podcast at a time. Classing up your iTunes every second Thursday.

Photo by Danelle Cloutier

From left to right: Jaime, Nicole, and Vanessa of Barleys Angels Winnipeg chapter

Barleys Angels
As a new member of the Winnipeg chapter, I join Nicole Barry, the operator of the Winnipeg chapter, and six other women for the chapters first event of 2013, just before the organizations two-year anniversary. I think this is the girliest event Ive had so far, says Nicole about the four elementsthemed beer dinner at Arkadash Bistro and Lounge on Jan. 26. Nicole, the co-owner and CEO of Half Pints Brewing Company in Winnipeg, MB, organized the dinner with Chef Karen. Chef Karen, who Nicole calls Winnipegs best caterer, chose each course according to the theme of the four elementsearth, fire, water, and windand Nicole chose a different Canadian craft beer for each course. The price of the $50 dinner seems like pocket change when the servers bring us the first meal and pour the first beer into our wine glasses; this dinner is exclusive. Nicole tells us that she grabbed some of Winnipegs last bottles of Martello Stout by Garrison Brewing Company as Chef Karen presents the shiitake mushroom souffl with billion-year-old salt, which she calls the best salt. The third beer was an exclusive taste of Half Pints Saison De La Ceinture Flche. This is one of my favourite beers we put out, says Nicole as everyone smells the glass, takes a sip, and breathes through their nose to properly taste the beer. Nicole hasnt had the beer in years and this is her, and our, first taste of the batch of the beer that tastes like cloves with a hint of citrus. The beer wont be released until the following week for Festival du Voyageur.

Changing the face of beer

A NIGHT OUT WITH BARLEYS ANGELS
by Danelle Cloutier No Men Allowed. Thats rule number 11 of the Barleys Angels chapters. But just because the Barleys Angels organizers and members are women doesnt mean they get together to drink pink beer like macro-breweries think women do. Instead, the Barleys Angels organizers are beer professionals that seek to encourage education and interest in beer among its memberswomen. In the organizations inception, the founder of one of the first Barleys Angels chapters was apprehensive about a womenonly beer group. I actually initially was not a huge fan of doing women-only beer things in general and Im still very cautious, says Mirella Amato, beer specialist and the first female Certified Cicerone in Canada. Mirella says she didnt see a need for a women-only beer group and she was afraid that clients would mistakenly think she only works with women. Her mind changed at the first Pink Boots Society meeting, an organization aimed at empowering and advancing the careers of women beer professionals. It was such a positive energy and so much excitement that I thought, you know what? I think right now there is a place for it. Mirella formed the Toronto chapter in February 2011, the same month that the Barleys Angels organization launched. The organization has grown to 32 chapters in six countries including Argentina, Australia, Canada, Germany, U.K., and the U.S. In Canada, chapters exist in Vancouver, Calgary, Winnipeg, Ottawa, Toronto, and Montreal.

Nicole speaks passionately about the beer she serves us; thats why she started the Winnipeg chapter. I have a passion for craft beer and its a way for me to share my passion and love with other like-minded females in the city, says Nicole about the purpose of the Winnipeg chapter. Nicoles passion is rubbing off on Rachel Andrushuk who is sitting beside me excitedly talking about her trip to some of the breweries that the beer were drinking is from. Ive actually been to three of the four breweries and its great to be able to taste those flavours again, this time with food, Rachel says. Rachel works at Manitoba Liquor Control Commission and knows of Nicole but this is her first time at a Barleys

Photo by Danelle Cloutier

I think this is the girliest event Ive had so far

Angels event. Even though Rachel, 21, says at first she felt uncomfortable being around women she doesnt know, Nicole quickly calmed her nerves with her entertaining stories and educational tips and facts about beer. Nicole is very accommodating and fun to listen to. I can tell that shes just excited to share her love of beer, and Im just as happy to learn from her. One of Nicoles stories that makes the women at the table laugh is about Mike Lackey from her best friend brewery, Great Lakes Brewery. She tells us excitedly and in disbelief that one time her and Mike were staying in a hotel and Mike didnt like the pictures that were hanging on the walls of one of the hotel floors so he stole every single picture on that floor. Realizing that her story might make Mike look bad, she adds, hes also the nicest man. You cant hate him. By the end of the night, the Barleys Angels organization lived up to its purposeto encourage education and interest in beer among women. Rachel, Raissa, and Anne, Barleys Angels first-timers, are discussing the beer and say they would love to come to another event.Its a lot of fun and I would love to be able to further my knowledge of good beers in the company of other awesome girls! says Rachel. The two-year anniversary of the organization is significant because women have a history of being closed off from beer and Barleys Angels gives women the chance to participate in the beer community. Women were closed off from beer because men expressed their boyishness by a number of social practices and settings like drinking with other men in a public space, according to Craig Heron in The Boys and Their Booze: Masculinities and Public Drinking in Working-class Hamilton. The customs and rituals developed around the consumption of booze symbolized...the privilege to participate in a public life that was closed to most women in their communities, Craig writes. Now women have the privilege to participate in the public consumption of booze, but most importantly, women have the privilege of being educated about the artisan beer community and leading the craft beer industry with help from organizations like Barleys Angels.

Raissa, a Barleys Angels first timer, eating the grilled vegetable tofu wraps and drinking Half Pints Saison De La Ceinture Flche

Genius pairing, delicious dinner

Earth
Martello Stout by Garrison Brewing Company (Nova Scotia) paired with shiitake mushroom souffl. Devils Pale Ale by Great Lakes Brewery (Ontario) paired with spicy chickpea salad or hot and sour soup. Half Pints Brewing Co. (Manitoba) paired with a tower of seafood or grilled vegetables in tofu wraps. Raspberry Porter by Tree Brewing (British Columbia) paired with saffron cream, ladyfingers and berries.

Fire

Water Saison De La Ceinture Flche by

Wind

Photo by Danelle Cloutier

Homebrew Harvest
by Colin Enquist Ive been assured [the beer] will not explode, says Danielle Allard, holding her newborn, Henry, in her arms, bouncing him up and down. During the winter my basement gets cold so I cant actually brew ales down there. I actually keep them in our bedroom, which my wife hates because it bubbles all night, says Mark Mruss, brewer of the beer and husband to Danielle. Mark and Danielle have been married for eight years and have two kids, Benjamin and Henry. For the past three years Mark has become an avid homebrewer alongside his family duties as a father of their two children. It was a multi-stage process before Mark began homebrewing. Three or four years before I began homebrewing, I was writing for a computer programming magazine, Python Magazine, and one of the guys mentioned he was an all-grain homebrewer and Ive never heard

Mark buying hops at his local homebrew shop Grape & Grain

MARK MRUSS: FROM BEER KITS TO FULL FRUITION

of that. Mark became curious and looked up the term. He bookmarked a how-to guide but didnt actually open up the bookmark again for a few years. Mark and Danielle lived in a small apartment in Toronto at the time, making it hard for him to brew. When we moved back [to Winnipeg] my wife, for my birthday, bought me all the supplies you need. The first beer Mark brewed was from a kit. He had a bit of help from his brother, Jeff, who pushed him to brew the first batch. It didnt feel like I was involved in the process because with kits you just dump it in, add water, and close it up. It was like cooking from a packet. It still tasted good but youre not in the process. Mark started to become a bit more intrigued by homebrewing. He borrowed The Complete Joy of Homebrewing by Charlie Papazian from the library. Some know the book as the homebrewers bible. Eventually it became Marks. It takes you through all your steps, from the basic stuff to your more advanced stuff. As Mark refined his process he began brewing beer styles that were not available in his local beer stores. He has brewed imperial stouts, India Pale Ales, doppelbocks, maibocks, hopfenweisse, and rauchbier. Mark, his father, and brother went to Munich, Germany, on a trip just for beer. One of their stops was the small town Bamberg. You only go there if youre into beer. Bamberg, a town of 70, 000, has eight breweries, and they are known for producing rauchbier. Mark spent some of his time at Aecht Schlenkerla Rauchbier, a German pub and brewery that considers itself the home of smoked beer.

Photo by Colin Enquist

Upon their return to Canada, Mark brewed a hopfen-weisse in honour of their trip to Germany, which was a style they tried for the first time on their trip. He also brewed a beer for his father in laws 60th birthday, called Rons Nuts, a nut-brown ale. Its stuff like that, that is fun for me. Like the hopfen-weisse and Rons Nuts, Mark enjoys brewing beers with stories behind them and this led him to brew a yarrow beer. Yarrow and bog myrtle arent often used in the brewing process today but it was common before the 15th century. According to The Oxford Companion to Beer, gruit, a herb mixture of yarrow, bog myrtle, and wild rosemary, was commonly used in beer but The Bavarian Purity law of 1516, which restricted the use of anything but barley malts, hops, water, and yeast in beer, helped lead to gruit production becoming less common. Yarrow and bog myrtle give the beer herbal or resinous flavours that are offputting to many beer drinkers but that didnt stop Mark from harvesting and brewing O Gope Yarrow Ale. That was a lot of fun because I harvested those ingredients up at my father-inlaws cottage with him Mark continues. Basically my father-in-law knows a lot about woodsy plants. So he knew what yarrow was and he said oh we have tons of yarrow up at the cottage. Mark researched bog myrtle and it turned out his father in law had some growing down at his dock as well.

Two summers ago Mark also began to grow hops in his backyard. The decision to grow hops was a spur of the moment decision. Id been brewing for a while and in the homebrew book he talks about growing your own hops. I toyed around with the idea a little bit and one day I Googled it and found this place in BC that sells hops. It was February, and it turns out that you have to buy your hops in January. Thats when they sell them for summer. Mark now has six different types of hop plants growing in his backyard. You dont get your full output until your third year so I havent got there yet. I bought three the first year and three the next year.

O Gope Yarrow Ale

Tasting notes
Nose: Earthy, grassy, and ginger. Taste: Grassy, herbal, and ginger. The ginger leaves a nice bite on the tongue.

I always wonder what my neighbours think

Photo by Colin Enquist

Mark hasnt had a problem growing his hops in Winnipeg, a place known for its harsh weather conditions. The growing season for hops is short and Winnipeg will only get one harvest where a warmer climate would get two. I always wonder what my neighbours think. I have these structures in my back yard, ropes going up to my roof. Mark has come a long way since his first attempt at homebrewing. If you look at my stove you can still see remnants of my first time. Danielle doesnt have a problem with Mark brewing about once a month as long as it doesnt cut into his fatherhood duties. I like the idea of it. Its very time consuming and it takes a long period of time to do the brew and then evenings worth of time after that. It doesnt fit very well right at this very moment with the new baby and not having a lot of time, says Danielle. Mark calls his home brewery Bridge Burner. Some of his beer names are Nine Months Lator, Wrong Room and Potlatch Doppelbock. He has also done replication recipes, notably Russian River Brewing Companys Pliny the Elder, which he called Pliny the Tiny. Each brewing process nets him around 60 beers.

Mark may be the one brewing the beer but Danielle is integral to the process. I take care of the kids, says a grinning Danielle. Sometimes when my wife goes on holidays Ill brew because Ill have the evenings free. I can put Ben to bed and Ill brew a beer, he says pausing for a second, father of the year, he laughs with a big smile on his face.

Photo by Mark Mruss

Marks hop garden

Photo by Mark Mruss

Ben helping prep the garden

The Importance of Glassware

Tulip
by Colin Enquist Glassware is just as important as picking the right beer. Just like when drinking a fine wine or scotch, making the right glass choice improves your overall experience. The proper glass ignites the senses the brewer intended when taking a sip of the beer. The glass itself sets up expectations for each beer. The different shapes and sizes create anticipation even before the beer is poured. Just like each beer is different, each glass conveys a

Weizen
separate experience. If the same beer was drank from each distinct glass style, each would have its subtle differences in the aromas and flavours. Finding the right glassware in a pub or restaurant can be a problem but if all else fails, ask for the beer to be served in an oversized wine glass. One thing you should do is always pour the beer out of the bottle.

Pils
The Glasses
The tulip glass is a thin-rimmed and often-flared glass often served with lambics, Belgian strong ales, saisons. Its meant for strong flavoured beers. The flare in the glass transports the beer directly onto the palette, into the middle of the tongue, creating as little sensory interference as possible. The shape of the tulip traps the aromatics while maintaining a lively head. If the right

Always pour the beer out of the bottle

sner
glass is unavailable the tulip glass is the best substitute for most beers. Wheat beers, or weissbiers, are the suggested beer for the weizen glass as the wide mouth contains the generous head the beers have. The glass is tall and when tipped, the airflow within the glass refreshes the amount of banana and clove characteristics commonly found in the nose of wheat beers.

Pint
Commonly a pilsner glass is thin on the bottom with straight glass leading to a wider mouth on the top. This type of glass showcases the crisp and golden body of a pilsner, while the wide top maintains the head of the beer. The pint glass is the traditional serving glass for beer in North America, usually 16 ozs, and is inexpensive to produce. This glass benefits the pub more than the drinker due to its ease to clean and store. The wide mouth makes it easy

Snifter
to drink from but diminishes the aroma. It is frequently used for light American lagers and ales. Suggested for Russian imperial stouts, barleywines and imperial IPAs is the snifter. The drinkers hand warms the beer with his hand as he holds it from the bottom of the bowl. The taper at the top of the glass traps the volatiles of aromatic beers, allowing for easy swirling to produce the intense aroma.
Photos by Colin Enquist

11

THIS IS A BEER GUY.

Beer guys like beer, but Simon took it to the next level. He used to be normal, then he tried Half Pints. He began to center himself around beer. It consumed his life. Beer was everything to Simon, then it took over. Half Pints turned Simon into a beer guy.

HA L F P I N T S

BREWING CO.

Photo by Rebecca Funk

Cooking with Beer

Beer Pizza Dough
INGREDIENTS 10 oz Unibroue La Fin du Monde 1 standard sachet of dry yeast 1 cups plain flour 1 teaspoon of salt 1 teaspoon of pepper 3 tablespoons olive oil INSTRUCTIONS Mix beer and yeast in bowl. Combine the flour, salt and pepper in separate mixing bowl. Mix on low, add beer and yeast mixture and then the olive oil immediately. Increase mixer speed to medium as dough mixes. Knead by hand until the dough is smooth and elastic. Dust your bench with flour and form the dough into a ball. Place in a bowl, cover with cling wrap and let sit in room temperature until it doubles in size, for approximately 1- 2 hours. Roll into balls, then on a floured surface roll out to the desired diameter. Pre-heat oven to 375F. Place the crust on a lightly oiled tray. Add your topping.Place in oven for 1012 minutes. La Fin du Monde will leave the dough with a yeasty flavour. You can try other craft beers variations, like Steam Whistle, for a less yeasty flavour.

Peanut Butter Chocolate Pineapple Chilli

INGREDIENTS 12 oz Flying Monkeys Netherworld Cascadian Dark Ale 1 can of black beans 1 can of red kidney beans 1 can of chick peas 1 can of tomatoes 2 fresh tomatoes 1 milk chocolate bar (dark chocolate) 2 tablespoons of peanut butter 5 small mushrooms 2 stalks of celery 1/4 of red onion 1/2 yellow pepper 1/4 of cucumber 1 carrot 1/2 pineapple 1 lb. of ground beef 1/4 teaspoon of black pepper 3/4 teaspoon of oregano INSTRUCTIONS Open cans of beans, chickpeas, and tomatoes and place in slow cooker. Heat separate pan on high and brown ground beef. Add pepper and oregano while browning. Chop up tomatoes, mushrooms, pepper, cucumber, pineapple and celery. Add to slow cooker and stir together. Shred carrot and stir into mixture. Finely chop half of chocolate bar and cube the other half. Place cubes into ground beef and turn off pan, stir frequently. Drain any liquids from beef. Stir into slow cooker. Add peanut butter, beer, and remaining chocolate, stir. Cook on low for 5 hours.
Photo by Colin Enquist

13

Photo by Rebecca Funk

Mac n Cheese
INGREDIENTS 2 1/2 cups uncooked macaroni 2 tablespoons butter 2 tablespoons flour 1 cup milk 1 cup Half Pints Bulldog Amber Ale 1 cup grated cheddar cheese 1/2 cup grated Parmesan cheese 1/4 teaspoon smoked paprika pinch of black pepper 1/2 cup bread crumbs INSTRUCTIONS Preheat oven to 375F. Bring water to boil for pasta, shaving 1-2 minutes off of cooking time since pasta will continue to cook in the oven. Over medium high heat add butter to saucepan. Once butter is melted and sizzling, whisk in flour, creating a roux and cook until bubbly and golden in color, about 2 minutes. Pour milk and beer into saucepan whisking constantly, then add cheeses and stir until melted. Turn heat down to medium, continuing to stir, and cook for 5-6 minutes while mixture thickens. As mixture thickens stir in pepper, paprika and nutmeg. Add noodles (once cooked and drained) to a casserole dish, then pour cheese over top, mixing gently to combine. Top with panko bread crumbs and an additional sprinkle of cheese if desired. Bake for 25-30 minutes or until bubbly and golden on top. Remove from the oven and let cool for 5 minutes.

Maple Bacon Pork Roast

INGREDIENTS 1 cup of maple syrup 2 tablespoons of cinnamon 3 lb. pork loin roast, trimmed of fat package of bacon 20-30 small potatoes 10 oz Cannery Brewing Maple Stout INSTRUCTIONS Put half of maple syrup and cinnamon into slow cooker. Place pork roast in syrup and roll until covered, leave in slow cooker. While pork roast is in slow cooker wrap bacon around entire pork roast. The syrup will aid in the bacon sticking the roast. Roughly 8-10 slices of bacon should cover pork roast. Rub rest of cinnamon onto bacon and pour rest of syrup over roast. Add potatoes. Chop up rest of bacon and sprinkle over top of potatoes. Pour beer over potatoes and around the edges of the pork roast. Cook for 5 hours on low. For a less maple flavour, try using Granville Islands Kitsilano Maple Cream Ale. For even more maple flavour try using maple bacon.

Beer Battered Asparagus

INGREDIENTS 1 cup all-purpose flour 3/4 cup cornstarch 1-1/4 teaspoons salt 1-1/4 teaspoons baking powder 3/4 teaspoon baking soda 3/4 teaspoon garlic salt 1/2 teaspoon pepper 1 cup Alley Kat Full Moon 3 egg whites 2-1/2 pounds fresh asparagus, trimmed Oil for deep-fat frying INSTRUCTIONS

Photo by Rebecca Funk

In a large bowl, combine the first seven ingredients. Combine beer and egg whites; stir dry ingredients in, just until moistened. Dip and roll asparagus into batter. In an electric skillet, heat 1-1/2 in. of oil to 375F. Fry asparagus in batches for 2-3 minutes, turning twice or until golden brown. Drain on paper towels. Serve immediately with ranch dressing or cheese sauce. Yield: 2-1/2 dozen. You can batter other vegetables like squash, carrots, or broccoli as well, adjust cooking times accordingly.

Give her something that will really satisfy her.

Lifestyles
Proven Protection That

Chocolate

Feels Really Good

ULTRA LUBRICATED

Lifestyles

New chocolate flavored condoms.

Lifestyles

Photos by Wesley Keeley

Suds & Snacks

by Wesley Keeley There is more to pairing beer with food than picking up the first beer you see, and cooking with whatever is in your fridge. It can be a complex, thought out process for some. Roger Mittag, the professor of beer, says the perfect drinking temperature is between two and seven degrees Celsius, since beer loses its flavour the colder it gets. Dont drink from the bottle either. Pour it into a glass and make sure theres a moderate foam on top, Mittag says in Ted Readers book, Beerlicious: The Art of Grillin & Chillin. This foam helps to keep the beer carbonated longer and lets the aroma fill the nostrils of the drinker, which adds to the overall experience. Pairing beer with food is similar to pairing wine with food.

THE ART OF PAIRING FOOD AND FROTH

The whole philosophy is that you use white with white meat, red with red meat, says Scott Bagshaw, owner and head chef of Deseo Bistro in Winnipeg. So any recipe that youre using white wine with you can substitute beer. Its usually not a problem. A principle like that can be easily translated to the world of beer. Lagers replace white and ales replace red. The reasoning behind using lagers with white meat and ales with red meat is because of the stronger flavour of both ales and red meat. If a pale lager was paired with a steak dish, the meat would overpower the beer. Instead, its better to pair a full-flavoured ale with a full-flavoured meat, so neither item overpowers the other.

Its also overwhelming to have too much of the same flavour in one dish. Other food items in the recipe will complement the meat without the beer having to do so. To prevent this sensory overload, Bagshaw prefers to contrast the flavours of food and drink. The beef or whatever youre cooking with will complement it. You need other things on top of that otherwise youre just going to have big beef flavour. So you want a bit of sweet sometimes, maybe spicy, a bit sour or salty, says Bagshaw. I like to contrast rather than combine. Otherwise youre getting this dramatic flavour going on and thats not a lot of fun. India Pale Ales are a different flavour story. Theyve got a stronger flavour, but as the name suggests, go well with

Indian food. Especially spicy food like curry dishes. It (the IPA) was doubly hopped because hops add a preservative oil to the beer the alpha acids, says Chris Miller, a beer enthusiast working for the Manitoba Liquor Control Commission. That helped it last the voyage from Western Europe to India. Martyn Cornell, author of Hodgsons Brewery, Bow and the Birth of IPA, says European beer on its way to India often spent six months at sea, rocking back and forth in oak barrels, and passing through different climates. This gave the beer a magical maturing effect and by the time it arrived in India, the beer was six times more potent than if it had been sitting in a cellar for the same amount of time. Its a big, big flavour beer. If I was going to pair it with anything it would have to be something like beef or something super rich that would be able to stand up next to it. Just drinking that on my own, I wouldnt normally do. Its a big, big beer, says Bagshaw. Estrella Damm Inedit is a Spanish craft beer developed in part by Ferran

Adri, owner of elBulli restaurants, in 2009 specifically with pairing in mind. It seems raw. Its a little cloudy, but flavour is what its all about. Its got a lager feel to it where its very light. Its not as heavy as Hoegaarden, but it still has that coriander and bitter orange flavour, says Miller. This beer is basically meant for food. Its supposed to be had with food so even the serving suggestion is that you have it chilled and serve it in a wine glass, says Bagshaw. As far as pairing goes, this is probably as good as its going to get. Its a really, really smooth beer. It pairs perfectly with so much food. Any seafood, you can have this with. Salads, lighter dishes like chicken, rabbit. It goes great with everything. As Roger Mittag says, Any time is a good time for a beer. However, pick the right beer for the right occasion, the right food, and the right company. Every beer and every meal is a journey thats never wrong, just sometimes better.

Herbed Chicken Parmesan

1/3 cup grated fresh Parmesan cheese 1/4 cup dry breadcrumbs 1 tablespoon minced fresh parsley 1/2 teaspoon dried basil 1/4 teaspoon salt 1 large egg white, lightly beaten 1 pound chicken breast tenders 1 tablespoon butter 1 1/2 cups tomato-basil pasta sauce 2 teaspoons balsamic vinegar 1/4 teaspoon black pepper 1/3 cup shredded provolone cheese
Preheat broiler. Mix 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Place egg white in a separate shallow dish. Dip each chicken tender in egg white, coating the chicken; dredge in the breadcrumb mixture. Melt butter on medium-high heat in a non-stick skillet big enough for the chicken. Add chicken; cook for 3 minutes on each side or until done. Set aside. Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwaveable bowl. Cover with plastic wrap; vent. Microwave sauce mixture for 2 minutes or until thoroughly heated. Pour the sauce over chicken in pan. Sprinkle the remaining Parmesan and Provolone cheese on the chicken. Broil 2 minutes or until the cheese melts. 17

April 5 - 6

April 7
2nd Annual Beer 4 Boobs in Toronto, ON

April

Okanagan Fest-Of-Ale 2013 in Penticton, BC

April 14
2nd Annual Beer 4 Boobs in Hamilton, ON

April 17
Brewers Plate in Toronto, ON

April 21
1st Annual Brandon Beer Festival, MB

April 26 - 27
Edmonton International Beerfest, AB

Festivals
Spring 2013
May 3 - 4 May 18 - 19
Bier-Fest Blainville 2013, QC

Canadian Beer

May

Calgary International Beerfest 2013, AB

May 24 - 26
Festibire de Gatineau, QC

May 29 - June 2
20th Mondial de la Bire, QC

May 31 - June 8
Vancouver Craft Beer Week, BC

June 14 - 15

June 14 - 15
Edmonton Craft Beer Festival 2013, AB

June

Newfoundland Beer Fest in St. Johns, NL

June 14 - 15
East Kootenay Beer Festival, BC

June 16
Ontario Craft Beer Week in Toronto, ON

June 21 - 22
The London Beer & BBQ Show, ON

Either way they are going to be thrown away...

Lifestyles

A Canadians last rite

La Fin du Mondeits worth your dying sip

La Fin du Monde has earned more medals and awards than any other Canadian beer for its smooth fruity taste. This triple-style golden ale was the first beer in North America to be brewed using a style created by Trappist monks in the Middle Ages. Make this legendary Canadian craft beer your last.

unibroue
Must be of legal drinking age to purchase.

www.unibroue.com