New Brunswick’s barley is said to have “wet feet” because of the East Coast’s rainy days, unlike the dry, cracking Prairie soil where most Canadian malt is grown. And so when brewmaster Liam McKenna created his Yellowbelly Pale Ale using only “Maritime malt,” he says he could taste the difference.
When André Trudel and Isaac Tremblay started thinking about opening a brewpub in their hometown of Shawinigan, Quebec, 15 years ago, they knew the place needed it. The city had gone from a postwar, thriving industrial heartland, to a depressed, post-industrial rust belt.
The first time I sat down in a room full of people to taste beer together, I was intimidated. In that Prud’homme Level I class, all kinds of descriptors were thrown out about my favourite beverage—red licorice, apple pie, rootbeer, a dewy, autumn morning—but I didn’t pick up on any of them until after someone had suggested it.