Experimentation is the name of the game; one of my favourite trends in brewing is revisiting and recreating extinct, ancient or obscure beer styles. The cool thing about beer’s evolution is that brewers are not married to terroir or a good harvest: we can recreate beer’s terroir (water sources) and order hops and grains from all over the world to make whatever we want in a Canadian brewery.

That’s why we have Liberty Village doing a Gose-buster beer (from the town of Gose in Germany, defined by its salty river…) and why Goose Island has a phenomenal barrel-aging program using wild yeasts, nodding to lambic traditions in Belgium.

Creativity is endless: like Warp & Weft from Bellwoods Brewery which is aged in Tequila Barrels for 12 months and fermented with Brettanonymces (a unique yeast strain with wild bacterias). It’s an enemy of wine but a friend of some beer styles — like this Wild American Ale. A reminder: Brett doesn’t make a beer taste sour—it lends funkiness, and depending on what strain you choose, it can range from horsey, barnyard and earth to overripe mango.

At the first session of Beer Master Class we capped off our lunch with this cellared, limited edition, wild brew called Warp & Weft from Bellwoods Brewery alongside a lemon basil pudding topped with shortbread, beet meringue, fennel syrup and berry rhubarb jam.

Beer tasting note: Aged in tequila barrels, Warp & Weft is citrusy and tangy, with backing notes of aloe, grapefruit, lime juice and salt mixed—put that altogether and the beer tastes a lot like a very good margarita. How much fun is that?

Why it worked: Beer and dessert pairing rules call for the ale to be sweeter than the dessert. We broke them here and it worked. The Citrusy, tangy flavours synced up with the tart lemon pudding. The fennel and spice added new depth to the beer, and the earthy beet found a friend in the ale’s funk. Aw yeah.

Also sip it with: Light fish, ceviche. Mexican. Thai.