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A look at the history of a family beer business and how they’ve managed to maintain strength in an increasingly competitive industry. Featuring important insights from the company’s current executives and employees, Last Canadian Beer: The Moosehead Story is not only a fascinating company history, but also a candid look at how a small New Brunswick business remains competitive in a difficult global marketplace. While other Canadian beer brands long ago sold out to American and European interests, Moosehead has remained fiercely independent. Last Canadian Beer is the remarkable story of a time-honored business, a complex family, and a beloved beer.
It’s closing time at the brewery. While the moon rises, the happy crew sings and dances as they wind down for the day. Join them in saying goodnight to the beer-making equipment, brew ingredients, and styles of suds. This humorous parody of a children's literature classic is a "pitcher book" for grown-ups. It's the perfect anytime story for beer lovers everywhere!
From Giller-nominated author Bill Gaston, proof not only that hockey players can read, but that some of them can even write. Midnight Hockey tells the story of Gaston’s final season, as he contemplates hanging up his skates, and looks back on the sport that has meant so much to him. Sometimes lewd and hilarious, sometimes (though not as often) reflective, Midnight Hockey is a portrait of Canada’s fastest-growing athletic phenomenon: beer-league and oldtimers’ hockey. Gaston spills the beans about the rules of the game (written and unwritten), weird beer, team names, and road-trip sex, illustrated with stories of Gaston’s life in the game, from the outdoor rinks of Winnipeg, through junior hockey, varsity, the professional leagues of Europe, to the late-night games and road-trip shenanigans of beer-league. For all those thousands of guys who drive to the rink late on a snowy night, who know the euphoria of a beer after the game, who think of how good they used to be, who grow nostalgic over a whiff from an unwashed hockey bag – and for anyone who has had to live with such a person – Midnight Hockey is laugh-out-loud funny, true-to-life, and ultimately thoughtful.
Clone the best 150 beers in North America without leaving your kitchen! Each recipe comes complete with partial-mash, all-extract, and all-grain instructions.
In 1891 J. Murakami travelled from Japan, via San Francisco, to Vancouver Island and began working in and around Victoria. His occupation: creating permanent images on the skin of paying clients. From this early example of tattooing as work, Jamie Jelinski takes us from coast to coast with detours to the United States, England, and Japan as he traces the evolution of commercial tattooing in Canada over more than one hundred years. Needle Work offers insight into how tattoo artists navigated regulation, the types of spaces they worked in, and the dynamic relationship between the images they tattooed on customers and other forms of visual culture and artistic enterprise. Merging biographical narratives with an examination of tattooing’s place within wider society, Jelinski reveals how these commercial image makers bridged conventional gaps between cultural production and practical, for-profit work, thereby establishing tattooing as a legitimate career. Richly illustrated and drawing on archives, print media, and objects held in institutions and private collections across Canada and beyond, Needle Work provides a timely understanding of a vocation that is now familiar but whose intricate history has rarely been considered.
From wine and beer to bread and cheese: many of our best-loved foods and drinks are the products of fermentation. In Adventures in Bubbles and Brine, fermentation enthusiast Philip Moscovitch takes us on a tour of Nova Scotian ferments, and introduces us to the people who have taken this food trend to heart. Enjoy the fascinating stories from their history and bookmark the recipes they share for you to try at home. Fermenting may be popular now, but its roots in Nova Scotia go back centuries. Early French settlers grew grapes and apples for wine and cider while German immigrants brought their sauerkrautmaking traditions. And now, Nova Scotians are embracing a new wave of flavours, including spicy kimchi, bitter craft beers, artisanal cheeses and the addictively sour taste of kombucha. Featuring photos, anecdotes and easy-to-follow recipes, Adventures in Bubbles and Brine digs into the origin of these foods, while delving into the science of fermentation and gut health, and tells you everything you need to know to start fermenting safely at home.