BEER & CIDER

BIG DROP DARK/NOIR, UNITED KINGDOM ($2.75/330 ML)

Big Drop’s Stout is more successful than the Pale/Blanche, emulating the already existing Milk Stout style. The lactose can express itself traditionally. We have sweet dark chocolate in addition to a tobacco-like herbal quality above a smoky roast malt astringency. It features all the flavour of a full alcohol milk stout despite the lower ABV at 0.4%. (JSJ)

BIG DROP PALE/BLANCHE, UNITED KINGDOM ($2.75/330 ML)

Big Drop focuses on the non-alcoholic segment, although their products are technically 0.4% ABV most of the time. Fermented rather than de-alcoholized, the secret to the texture is lactose, which adds enough texture to replace the alcohol. The Pale Ale features a split between North-American grapefruit bitterness and English herbal greenery, making this a rarity: a non-alcoholic beer with flavour. (JSJ)

MOLSON FIRESIDE LAGER, CANADA ($2.85/473 ML)

Part of a new lineup from Molson, Fireside uses seven malt varieties to mirror the seven generations during which Molson has been active in Canada. Landing somewhere between a Dunkel and a Schwarzbier, the body contains elements of dark rye, molasses and hazelnut syrup in addition to a mild walnutty tannic astringency. Perhaps overcomplicated, but worth a flutter. (JSJ)

KUCHLBAUER WEISSE, GERMANY ($2.95/500 ML)

From Abensberg in Bavaria, Kuchlbauer Weisse is a surprisingly light take on the style, with nearly all of the individual components of flavour dialed back except for a bright, wheaty acidity, which makes it seem even lighter on the palate. Nuanced bubblegum yeast character with an light woody aftertaste from local hops. Functionally, a quality quaffer. (JSJ)

CHIMAY GOLD, BELGIUM ($3.45/330 ML)

Rarely seen in comparison to the other Chimay products, the Patersbier or Enkel is bright, sweet and herbal on the nose with a lasting moussy carbonation. Lemon rind acidity at the back of the palate and a touch of retro-nasal clove complement a light peppery bitterness. A simple, straightforward, but exquisitely balanced beer. (JSJ)

PHILLIPS ORO BLANCO, BRITISH COLUMBIA ($3.55/473 ML)

Victoria’s Phillips Brewing has benefited recently from national representation in Canada, allowing for wider distribution of the Oro Blanco Grapefruit Sour. A bright grapefruit and lime nose with a hint of lactic acidity. The initial impression on the sip is sweetness, which battles for dominance as the sour grapefruit asserts itself on the palate. For all the tartness, a comparatively well-balanced mimosa of a beer. (JSJ)

EDINBURGH BEER FACTORY PAOLOZZI HELLES LAGER, UNITED KINGDOM ($3.95/500 ML)

Voted best Helles Lager in the UK three years running at the World Beer Awards, Paolozzi borrows the pop art for its label from its namesake. On the palate, the balance of sweet and bitter is elegant with a light confectioners’ sugar character reminiscent of candy dots. The real interest is on the nose, where bright lemon, spring flowers, wild thyme and a touch of eucalyptus play. Expensive, but worth the experience. (JSJ)

WELLINGTON BREWERY NOT A WORD SPOKEN APRICOT IPA, ONTARIO ($12.95/4-PACK)

Part of the Brewery Mix Pack Volume 7, Wellington’s Apricot IPA has an apricot nectar nose that is evident several feet from the glass. The fruit character persists all the way to the finish at which point the bitterness becomes more pronounced with a touch of cedar-like wood character emerging. Practically the entire experience of eating an apricot, right down to scraping the pit. (JSJ)

BUDWEISER COPPER LAGER, UNITED STATES ($16.50/6-PACK)

An innovation from Budweiser, this beer features the presence of Jim Beam barrel staves. Perhaps it is the connotation of the name, but there is a small metallic presence on the nose along with overripe banana and a touch of coconut from the oak. The caramel sweetness of the body suffers a little distraction from oak tannin. Better in concept than execution. (JSJ)

DUNHAM X ISLE DE GARDE IDA LA GRISETTE, QUEBEC ($5/330 ML)

This light Belgian style is perhaps more sophisticated than a traditional Grisette. On the nose, a significant amount of drying barnyard brettanomyces, almost filtered through ripe plum. The spiciness of that yeast characteristic persists all the way through to the dry finish with a lemon zest peak in the mid-palate bolstered by a spiky carbonic attack. (JSJ)