Event Review: Extreme Beer with The Beast XI

On Friday, February 23, 2016 I was lucky enough to attend Extreme Beer with The Beast XI, hosted by Cook St. Liquor and presented by Adem Tepedelen, author of The Brewtal Truth Guide to Extreme Beers.

I’ve been trying to attend these events for some time now, as Adem knows more about beer than pretty much anyone I know, but my work shifts have been unkind up until now. However, the dark gods were kind this month and manipulated my schedule to allow me to make it this time.

The event took place in the incredibly swanky penthouse suite at Swans hotel and was attend by casual fans, beer nerds, bloggers/media, and local brewers. It was a full house and everyone seemed to have a great time.

Adem served up five flights of beer with the loose theme of beer trends heading into 2017 and each flight was paired with fantastic local cuisine from The Whole Beast and Yoni’s Donuts.

The section of beers was fantastic, with a wide variety, and the pairings were spot on! This was one of the best tasting events I have been to in a long time and I hope to be able to attend the next event!

Find out what was served below.

Photo credits go to Cook St. Liquor, as my photos were crap, as I was holding two beers and a sample of food!

Flight #1: Kettle Sours

Drink’in Passion Berliner—Mikkeller

La Tormenta—Breakside Brewery

Pairing: Duck Confit croquette with Apricot Mostarda


Flight #2: Fruit & funky

Tropicale IPA—Brasserie Dunham

Farmhouse Cerise—Microbrasserie Le Castor

Pairing: Pork hock & liver terrine, crostini, parsley


Flight #3: Brett conditioned

Straffe Hendrik Brugs Tripel Bier Wild (2016)—De Halve Maan

Peralta—Townsite Brewing

Pairing: Lamb bacon salad


Flight #4: Hazy IPAs

Colour—Shape by Superflux Beer Company

Puff—Sixpoint Brewery

Pairing: Char-sui duck sausage


Flight #5: Orange you glad

Oranje Maan—Moon Under Water Pub & Brewery

Lustrous—Gigantic Brewing Company

Pairing: Cinnamon-orange perishing with vanilla-orange glaze




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