J.P. Wiser’s Hopped Canadian Whisky


It’s Canadian whisky, but it tastes somewhat like a cross between one and a dark ale.

I like it, and I do recommend it.

But don’t take my word for it; see what noted Canadian whisky expert Davin de Kergommeaux said, here.

Wet Hop Beer: The Real Seasonal Brew You Should Be Drinking This Fall

Would love to try some…

Many IPAs are made with hops that are dried and pelletized, while wet-hopped beers are added within hours of picking, still wet and fresh from the field—presenting an interesting dilemma for brewers located further than a day from the farm. Turns out, the hassle is worth it.


Often, the hop cones are picked and dried, then put into a kiln and turned into little pellets. As Bon Appetit explains in this great post, pelletized hops taste very different than their fresh-picked counterparts, just like dry herbs taste different than fresh ones.

How to Drink an IPA, One Hop Flavor at a Time



If you’re a fan of modern, American IPAs (PBR drinkers: Go stand in the corner) then you are no doubt a friendly familiar of hops, the magical bud that gives beer its bitter bite. But with hundreds up hops varieties and some brews using upwards of a dozen of them , it’s hard to know which hop is imparting which flavor unto your beer.

So Sam Adams is doing something pretty cool. It’s taken its Latitude 48 IPA—which contains five different strains of hops—and is releasing a sort of beer flight. They’re calling it Latitude 48 Deconstructed. It contains not just the Latitude 48 you (maybe) know and (probably) love, but five other beers, brewed exactly the same way, but each containing just one of the hops strains. It gives beer aficionados the rare opportunity to experience these hops one at a time and see exactly where their favorite flavors come from.

Wish we could get them all up here in Canada; alas…

Alexander Keith’s has done something similar, but not as extensive:


And their beer is not as good as Sam Adams’…