This Austrian offering is a classic radler. Bubbly and lemon-forward, a bit like Sprite, with fresh, clean flavours of white grapefruit and light, crackery malt. Its racy lemon acidity makes it totally crushable. A crowd pleaser; keep a handful on ice at any backyard barbecue and it’ll be the first thing to go.
One of Canada’s most prestigious farmhouse-style breweries, Brasserie Dunham, in Quebec’s Eastern Townships, is run by Éloi Deit, who likes to hop up his rustic ales. The saison yeast culture has steadily evolved since it opened in 2011. Deit has a “yeast guy” collecting interesting wild yeasts from the Dunham region. That, and interesting souring bacterias, are regularly introduced to the house culture to add complexity. No Tahoma is a farmhouse pale ale hopped with 7 citrusy and floral varietals. The result is a spritzy, 5.9% alcohol ale with notes of lime, starfruit, sage and white pepper and a dry, lightly bitter finish. Try one fresh, then cellar a few to see how the wild yeast characters develop over 6 months to a year.
As the sun shines hotter, brewers are mixing orange, lemon, grape or even passion fruit juice with their lagers or wheat beers. The name radler is short for radlermass, a German word meaning “cyclist litre.” Invented in 1922 to quench the thirst of Munich cyclists, this half-juice, half-beer mix is citrusy and refreshing. Parallel 49’s take is a mix of 70% of the Vancouver brewery’s Munich Helles lager, and 30% red grapefruit juice. It’s the “beeriest” of them all with tons of bittersweet grapefruit juice flavour, baguette and a hint of grassy hops that help to dry out the swallow.
Ben Couillard, 39-year-old brewmaster and owner of Auval, left his brewing gig at Pit Caribou to start a true farmhouse brewery in the Gaspé in 2015. His mission is to brew rustic ales that have a sense of place, and Couillard uses as many local ingredients as his beekeeper business partner (the farmer half of the equation) can grow. Wild-fermented fruit beers are brewed with a mixed yeast culture that he’s isolated from wildflowers and fermented on raspberries, aronia, blackcurrants or cherries grown on the farm’s orchards. Aronia pours hazy pink and bursts with wild and funky aromatics and light berries. Tart, very dry, highly effervescent.
Whether added to a beer or cocktail, cucumber has the same effect: lightening the drink with a unique splash of freshness. Hamilton’s Nickel Brook Ceres cucumber-lime gose is the ultimate summer thirst-quencher: cucumber flesh and a squeeze of citrus ride on a light, bubbly wave finishing with a lick of salt of the lips. It's packaged as part of a Funk 101 Summer School Mix Pack along with a raspberry Berliner weisse, a dry-hopped gose and a Brett pale ale.
Dark brown, a thick coat of foam. Heavy nose of dark caramel and plum. It tastes of almost sweet candied fruit; the low acidity and dense body feel good and filling in the mid-palate. Nourishing.
Double refers to a double dose of hops at every step. Hazy, dark yellow with abundant foam. As expected, there is an intense smell of fresh hops in the glass that doesn't leave room for much else. Again as expected, it is very fresh in the mouth, but only moderately bitter in the mid-palate. Short but clean finish.