Although not particularly well known, Canada is a major brewer. Premium beers that are a real treat.
History of Canadian beer
Beer arrived in the North American country from the hands of European settlers in the 17th century. However, shortly thereafter, Canada passed a law prohibiting both the sale and consumption of alcohol. Thus, many of the breweries that had been founded over the years disappeared. The production of beer in Canada did not settle until the 20th century.
In Canada, you can find some of the most renowned breweries in the world. One of the most famous is Molson Coors, founded in 1786 by the Englishman John Molson; it is the second oldest company in Canada and currently, it continues to brew following the traditional recipe.
Best known beer brands in Canada
Obsidian: a premium beer, very well valued by consumers around the world. One of its most outstanding features is that it is aged in barrels that previously contained rum, which gives it a very special flavour. It has an alcoholic strength of 9.2%.
Flying Monkeys: one of the most special beers in Canada, and around the world in general. It is a craft beer made in Ontario with an alcoholic 11.5% ABV. It is made with maple syrup. A real experience for the palate.
Fin du Monde: a beer made in Chambly, Quebec. It hit the market in 1994 after almost two years of research. This beer itself is a tribute to the European explorers, who believed they had reached the end of the world when they arrived in North America. It is made with different spices like coriander and has floral and fruity touches that give it a very special flavour. A beer with lots of body and 9% ABV.
Canadian beers are one of those drinks that everyone should try at least once in a lifetime. An experience for all the senses.
“- Ice cider is unique to Quebec because it depends on an abundant crop of quality apples and winter temperatures that dip well below zero (-25 Deg C).
- The aromas and flavours are transformed as the apples over-ripened and are then naturally concentrated by the cold. Fermentation of this...”
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