I was hoping to put off any green changes involving precious, precious alcohol until later in the game, but because Toronto happens to have two great micro-breweries — Steamwhistle and Mill Street — I’m going to limit my beer intake to these local brands, both within cycling distance of my apartment.
Now, when it comes to which is best, it’s hard to say. Steamwhistle boasts of its natural ingredients, which include “2-row malted barley from Saskatchewan, a selection of three imported German hops and yeast from the Swiss company Herlemann.” But it also trucks in Crystal Springs water every week — would using Toronto’s finest really screw up the flavour that much?
Well, OK, it probably would. But they could surely create some sort of large-scale, in-house water filter to do the trick, no?
Then there’s Mill Street, which obviously takes the lead with their Original Organic Lager, a 100% all-natural brew that contains no pesticides, insecticides, herbicides or chemical fertilizers.
But it also uses imported organic Hallertau Hops from New Zealand, which is a lot further from Toronto than Germany, where Steamwhistle gets its hops, and a brewer’s malt from Briess Organics, which is organic, kosher and apparently a “certified woman-owned business,” but is based in the U.S. — it would have been nice to see a Canadian-sourced ingredient somewhere in the mix.
I think the only answer here is to drink both beers, in mass quantities, until I’m too sozzled to care about which hops is tops.
Photos stolen while under the influence from Steamwhistle and Mill Street.
April 15, 2007 at 8:03 pm |
Yeahhhhh! I totally approve. Mill St. is where it’s at … the organic lager is superbe. I’ve served/suggested it to many a ‘non-beer-drinker’ and they’ve all loved it. Steamwhistle is a fine brewery as well – the Pilsener, I find, to be a great hot weather beer, so I limit it to summertime.
I’m a longtime local microbrewery supporter. Steamwhistle originally, until Mill St became my favourite. After some prodding, they now carry the Organic Lager in my local Beer Store. The Mill St. Coffee Porter is surprisingly enjoyable … almost a desert beer (just slightly sweet with chocolately taste, believe it or not). And the Distillery District has loads of character which provides visual taste while visiting.
I feeel the same, Vanessa, regarding the sourcing of the ingredients. Of course, you’re solution to the quandary is admirable. I’ll give it a try.
April 16, 2007 at 3:15 pm |
Our solution has been to brew our own beer. There is a homebrew supply store and brewer’s co-op about three blocks south of our apartment. We go in, pick out some malt and malt extract, pick out some hops, and use their kettles. I don’t think the malts they use are organic, but I could easily request it or order my own and have them help me with it. I think this sort of process is a good way to get one’s beer, because of all the parts of a beer, the water is the heaviest part, and it’s the part we supply locally. Nobody’s trucking water this way. Plus, the co-op has a bottle washer. You buy the bottles once and then keep the bottles when you’re done drinking your beer…then just bring them back, wash them, and put your next batch in them.
So, by brewing our own, we’ve cut down on the energy spent shipping the goods as well as ensuring that all of our glass gets reused. Not too shabby. Of course, it’s nearly impossible to find locally grown wheat or barley in South Florida, so our next step is to work out a decent recipe for corn beer. We’re already organically growing our own corn, and with a little luck, we can produce enough corn malt to make a small batch.
South Florida also doesn’t have a soil that supports grapes, so going local means no more wine. Lucky for us, only 45 miles away is a winery that specializes in wines made from mango, papaya, guava, starfruit, and lychee, all fruits which grow well in tropical Florida. We’re also investigating making our own orange wine when the next fruit harvest comes in.
April 16, 2007 at 8:04 pm |
Eew, corn beer?! Sorry Rhett, it’s very admirable that you’re making your own brews, but I am so not taking that step any time soon! Same goes for the orange wine… I am way too picky… I can’t even stomach half the vintage cabernet merlots from Niagara.
May 1, 2007 at 1:16 am |
Vanessa,
Organic hops from New Zealand versus non-organic from Germany? I’d say go with the organic because by building demand you’re providing an incentive for growers in Washington state (where almost all the hops in North America are grown) to start growing organically.
By the way, if you’re looking for reassurance that drinking great, local, organic beers is the right way to go, check out my book Fermenting Revolution: How to Drink Beer and Save the World, or visit my blog: http://www.beeractivist.com.
Cheers!
June 16, 2008 at 8:54 pm |
cover remote wii zelda…
cover remote wii zelda…