Cock Tale

I’ve now arrived in Toronto, and as I continue my beer crusade, I find myself in the unlikely venue of the Intercontinental hotel – I’ve discovered an unusual talent: that belonging to Liz Cook, who is gifted in the art of cocktail making.  I kid you not.  And as a segue to my last posting, Liz’s grandfather ran a brewery in Helston, Cornwall.  What you see below is THE recipe for success.

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This is hickory bark chip soaked in spirits.  Jason, the bar tender, prepares these (& similar) himself.  The process to make the cocktail includes taking the bark, firing up the industrial creme brulee burner, burning the bark, and capturing the smoke (amongst a load load of other steps & time).  The resultant vapours are then lovingly filtered through the local draught Pale Ale (from Okanagan Spring brewery).  The result?

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Pure amber nectar?  No.  Gold.  Alchemy at its best.  Smoke on the nose, palate & throat – down to the last drop.  I am getting whisky, maple, a hint of citrus and cocoa.  The cost?  Priceless.

Mysterious?  Absolutely.  I pray that one day the artists that created tonight’s joy are recognised for their talent.  Their journey, fuelled by their imagination, will see a revolution in the boutique beer bazaar…
one day.

This is THE best beer I have ever had.  Really?  Well… it’s all about the experience, isn’t it?