1.
Canadian Club
–
Canadian Club is a brand of whiskey from Canada. Popularly known as CC, Canadian Club began production in 1858 and it was created by Gooderham and Worts, based in Toronto. G&W merged with Hiram Walker and the new entity was known as Hiram Walker-Gooderham & Worts, the brand is now produced by Beam Suntory. Hiram Walker founded his distillery in 1858 in Detroit and he first learned how to distill cider vinegar in his grocery store in the 1830s before moving on to whisky and producing his first barrels in 1854. However, with the prohibition movement gathering momentum and Michigan already becoming dry, Walker decided to move his distillery across the Detroit River to Windsor, Ontario. From here, he was able to export his whisky and start to develop Walkerville, Walkers whisky was particularly popular in the late 19th century gentlemens clubs of the United States and Canada, hence it became known as Club Whisky. Walker originally positioned the whisky as a liquor, pitching it not only on its smoothness and purity. This was revolutionary at the time, as all of the US bourbons and this backfired, only making Club Whisky more exclusive. Walker saw this and changed the label again in 1889 adding the word Canadian to the top of the label, in 1890, the word Canadian was moved down from the top of the label and incorporated into the name of the whisky. Walkers distillery went to his sons upon his death in 1899, at one point, the Walkers employed almost the entire population of Walkerville, where they built police and fire stations, brought in running water and installed street lights. In 1890, the Canadian government acknowledged Walkerville as a legal town and it was incorporated into Windsor in 1935. During the years of Prohibition, one of the distillerys most important clients was Chicago gangster Al Capone and he smuggled in thousands of cases of Canadian Club via a route from Windsor to Detroit. Canadian Club has received the royal warrants of Queen Victoria, Edward VII, George V, George VI, Hiram Walker & Sons was the only North American distiller to have been granted a royal warrant. The Walker distillery remains in production in Windsor, Canadian Club is now part of the Jim Beam portfolio. 4-selling alcoholic product, behind Jim Beam bourbon whiskey, Sauza tequila, locations included Mount Kilimanjaro, Angel Falls, Mount St. Helens, and the Swiss Alps. The Mount Kilimanjaro case was not discovered until a Dutch journalist happened upon it in the mid-1970s, a small number of cases, such as one hidden above the Arctic Circle, were never found. The first Hide A Case campaign officially ended in 1971, and this campaign used cases hidden in locations intended to be easier to access, such as in Death Valley and on top of a skyscraper in New York City. This second advertising campaign ended in 1981, between it and the first effort, a total of 22 cases were hidden and at least 16 recovered, the Hide A Case campaign was revived in 2010
2.
Canadian cuisine
–
Canadian cuisine varies widely depending on the regions of the nation. Although certain dishes may be identified as Canadian due to the ingredients used or the origin of its inception, some Canadians such as the former Canadian prime minister Joe Clark believe that Canadian cuisine is a collage of dishes from the cuisines of other cultures. Clark himself has been paraphrased to have noted, Canada has a cuisine of cuisines, not a stew pot, but a smorgasbord. Canadian food has been shaped and impacted by continual waves of immigration, with the types of foods and from different regions, the traditional aboriginal cuisine of Canada was based on a mixture of wild game, foraged foods, and farmed agricultural products. Each region of Canada with its own First Nations and Inuit people used their local resources, maple syrup was first collected and used by aboriginal people of Eastern Canada and North Eastern US. Canada is the worlds largest producer of maple syrup, maple syrup is one of the most commonly consumed Canadian foods of Aboriginal origins. In most of the Canadian West Coast and Pacific Northwest, Pacific salmon was an important food resource to the First Nations peoples, salmon were consumed fresh when spawning or smoked dry to create a jerky-like food that could be stored year-round. The latter food is known and sold as salmon jerky. Whipped Soapberry, known as xoosum in the Interior Salish languages of British Columbia, is consumed similarly to ice cream or as a cranberry-cocktail-like drink and it is known for being a kidney tonic, which are called agutak in arctic Canada. In the arctic, Inuit traditionally survived on a diet consisting of land and marine mammals, fish, meats were consumed fresh but also often prepared, cached, and allowed to ferment into igunaq or kiviak. These fermented meats have the consistency and smell of certain soft aged cheeses, snacks such as muktuk, which consist of whale skin and blubber is eaten plain, though sometimes dipped in soy sauce. Chunks of muktuk are sliced with an ulu prior to or during consumption, fish are eaten boiled, fried, and prior to todays settlements, often in dried forms. The so-called Eskimo potato and other mousefoods are some of the plants consumed in the arctic, foods such as bannock, popular with First Nations and Inuit, reflect the historic exchange of these cultures with Scottish fur traders, who brought with them new ingredients and foods. Due to similarities in treatment under colonialism, many Native American communities throughout the continent consume similar food items with some emphasis on local ingredients, southwestern regions of Ontario have strong Dutch and Scandinavian influences. In Canadas Prairie provinces, which saw immigration from Eastern and Northern Europe in the pre-WW1 era, Ukrainian, German. Also noteworthy in areas of the British Columbia Interior and the Prairies is the cuisine of the Doukhobors. The Waterloo, Ontario, region and the portion of the Province of Manitoba have traditions of Mennonite. The cuisines of Newfoundland and the Maritime provinces derive mainly from British and Irish cooking, with a preference for salt-cured fish, beef, Ontario, Manitoba and British Columbia also maintain strong British cuisine traditions
3.
Pacific Northwest cuisine
–
Pacific Northwest cuisine is a North American cuisine of the states of Oregon, Washington and Alaska, as well as British Columbia and the southern Yukon. The cuisine reflects the ethnic makeup of the region, with influence from Asian. Seattles Pike Place Market is notable regarding this culinary style, along with Portland, smoking fish or grilling seafood on cedar planks are techniques often used in this cuisine. Since the 1980s, Northwest cuisine has begun to emphasize the use of locally produced craft beer and this has led some food writers to question whether it truly is a cuisine in the traditional sense of the word. In larger cities such as Portland, Eugene and Salem food carts with various ethnic fusion cuisine such as burritos, deep fried sushi rolls. Tlingit cuisine, the food of the Tlingit people, a people from Alaska, British Columbia
4.
Cuisine of Quebec
–
Quebecs traditional cuisine is as rich and diverse as the province of Quebec itself. The historical context of traditional Quebec cuisine is from the fur trade period, Quebec is most famous for its poutine, tourtières, pâté chinois, pea soup, baked beans, cretons, ham dishes, maple desserts such as Grand-Pères and molasses treats such as tire Ste-Catherine. The sugar season is one of the oldest of Quebec culinary traditions, during springtime, many Québécois go to sugar shacks for a traditional meal that features eggs, baked beans, ham, oreilles de crisse, and bacon, which they then cover in maple syrup. Associated activities are a horse-drawn sleigh ride in the woods and sugar on snow — boiled maple tree sap dribbled over snow, which then hardens, many traditional dishes are intrinsic to holidays. Réveillon, the Christmas Eve feast, usually features items like a bûche de Noël, spruce beer is a traditional beverage. Contemporary Quebec cuisine is characterized by a use of all things native to the land which are then prepared following all contemporary trends of the world. Although France and Ireland have had the biggest impacts on contemporary Quebec cuisine, many national and regional cuisines have also left their mark. Examples of contemporary Quebec cuisine include pommes persillade, poutine, Ragoût de boulettes, Le Riopelle de lIsle cheese, pizza-ghetti is a Quebec combination dish served in fast food and family restaurants. The Jewish community of Montreal has contributed Montreal-style bagels and smoked meat which is similar to pastrami, meat dishes are also popular in the Montreal area, usually utilizing baking, grilling, or grill-braising techniques, there are many steakhouse restaurants throughout the city. Martin Picard is one of Québecs most renowned chefs, many restaurants and pubs in Quebec will feature French dishes such as coq au vin, beef Burgundy, pea soup, and French onion soup. But they will also feature Québécois specialties such as a tourtière, poutine, a Montreal smoked meat sandwich, and Montreal bagels
5.
Beer in Canada
–
Beer in Canada was introduced by European settlers in the seventeenth century. The first commercial brewery was La Brasseries due Roy started by New France Intendant Jean Talon, many commercial brewers thrived until Prohibition in Canada. The provincial and federal governments attempt to eliminate intoxicating beverages led to the closing of three quarters of breweries between 1878 and 1928. It was only in the half of the twentieth century that a significant number of new breweries opened up. The result is that Moosehead, with an estimated 3.8 percent share of the market in 2016, has become the largest fully Canadian-owned brewer. Beer sales have been sluggish overall in volume and in growth in revenue as other beverages have increased in popularity. Growth in revenue for beer makers averaged 1.3 per cent per year during 2011-2016, nonetheless, the number of licensed breweries in Canada increased from 310 in 2010 to 640 in 2015. Many of these are small operations since there were only 30 huge breweries in 2015 and that is understandable since craft brewing is a very fast-growing segment both in terms of the number of producers and the volume sold. This is probably because of its appeal to a wider demographic than the traditional mass-market beers which primarily target young males, according to one expert, The craft industry is attracting new consumers from different segments who would normally drink different things. In other words, non-jock men and young women, who traditionally haven’t been courted by beer marketers and this makes it understandable that the major Canadian brewers have been acquiring small, local breweries. According to writer Stephen Beaumont beer is an important aspect of the stereotypical Canadian, along with back bacon, winter and hockey, beer practically defines Canada, he wrote. Beer is the most popular beverage in Canada, in terms of both volume and dollar value. On the other hand, the increase in sales has been according to a Statistics Canada March 2015 report. The volume of beer increased by only 1.7 percent per year in the previous decade. Of that, domestic beer accounted for 1.1 percent while imports made up the balance, in terms of market share in dollar value, beers share dropped from 47.9 percent to 42 percent in ten years, mostly due to the increasing popularity of wine. Imported beer sales, in volume, have grown significantly, increasing at an average rate of 6. 0% between 2004 and 2014. The top selling style of beer in Canada, by far, is the pale lager and this type is also called North American Style Lager In 2016, the best-selling brand was Budweiser with its products manufactured in Canada. Beer was first introduced to Canada by European settlers in the seventeenth century, the first commercial brewery was built by Louis Prudhomme in Montreal in 1650, followed by a larger brewery built by Jean Talon in Quebec City, in the year 1668
6.
Quebec beer
–
Quebec beer is the beer brewed in Quebec, Canada, often with ingredients from Quebec itself and generally following the recipes of the French, Belgian and British brewing traditions. Generally, the beers brewed in Quebec differ from those in the rest of North America because of the importance of the French. German-type beers are produced by some breweries. The history of beer in Quebec goes back to the days of French colonization. Industrial production began in the 19th century under British rule, a microbrewery industry started in the 1980s, with small productions found throughout the province today. In the 17th and 18th century, the colonists of Quebec made an alcoholic beverage which was characteristic of the region for a period of time. Although spruce beer today generally refers to a drink of the same name. Sometimes roots or other spices were used, according to historian Benjamin Sulte, the first colonists of Quebec, were from the parts of France where the production of beer and cider is more important than that of wine. They must have brought them the bouillon, an alcoholic beverage from Picardy. Pierre Boucher, Governor of Trois-Rivières, was questioned about the colony during a trip to France and he reported, Wine is served to rich families, beer is left to those who are less wealthy, while others are content with a drink called the bouillon. The poorer ones drink only water, which is of excellent quality, the Relations des Jésuites for the year 1646 mention that Brother Ambroise prepared beer for the inhabitants. A marriage contract dated October 22,1650, mentions the existence of a brewery in Montréal and it is written that the Governor of Montreal Paul Chomedey de Maisonneuve offered a land adjacent to the property of the brewery to the newly wed. In 1690, the Sieur de Longueuil built a brewery on his lands, from 1704 to 1744, the Charron brothers, founders of the Hôpital général de Montréal, added a brewery to their building. In all cases, the distribution remained localized, the first recorded commercial brewery was that founded by Intendant Jean Talon in 1671. Located in Québec City, it produced up to 4,000 barrels of beer a year, the beer was entirely made with Quebec products and half the volume was exported to the Caribbean and Europe. The first large industrial-scale breweries were founded by Englishmen like John Molson in 1786, OKeefe, from Toronto, Ontario, established itself in Montreal by the purchase of some 20 breweries including Molsons main competitors in Quebec, Dawes and Dow. Labatt, founded in London, Ontario in 1847, established itself in LaSalle, however, its main beers had been available in Montreal since 1878 through a distribution agency. Molson and OKeefe merged in 1989, in 1995, Labatt was purchased by Belgian Interbrew
7.
Spruce beer
–
Spruce beer is a beverage flavored with the buds, needles, or essence of spruce trees. Spruce beer can refer to either alcoholic or non-alcoholic beverages, a number of flavors are associated with spruce-flavored beverages, ranging from floral, citrusy, and fruity to cola-like flavors to resinous and piney. This diversity in flavor likely comes from the choice of species, the season in which the needles are harvested. The First Nations people were probably first to brew it and it was used prevent scurvy by Jacques Cartier, the fresh shoots of many spruces and pines are a natural source of vitamin C. European sailors adopted the practice and spread it across the world, in 1536, the French explorer Jacques Cartier, exploring the St. Lawrence River, used the local natives knowledge to save his men who were dying of scurvy. He boiled the needles of a tree the St. Lawrence Iroquoians called the Aneda to make a tea that was shown to contain 50 mg of vitamin C per 100 grams. Such treatments were not available aboard ship, where the disease was most common, alcoholic spruce beer was common in the colonial United States and eastern Canada, made from red or black spruce. The Daily Order for the Highland Regiment in North America stipulated that, Spruce beer is to be brewed for the health, five quarts of molasses will be put into every barrel of Spruce Beer. Each gallon will cost nearly three coppers, today Sitka spruce, native to the northwest coast of North America, tends to be favored, although other species of spruce have also been used. Lighter, more citrus-like flavors are produced by using the bright green fresh spring growth before the new needles and twigs harden, Sitka spruce trees on the north-central Oregon Coast develop spring growth in early to mid-May. Because of the nature of the spruce beer recipe, it is fairly expensive to produce today. Banded Horn Brewing Company in Biddeford, Maine brews an ale named Greenwarden every spring with Maine foraged white spruce tips. Portsmouth New Hampshires Earth Eagle Brewings combines locally foraged pine and spruce tips in their seasonal Connie Ferale amber, Tamworth Distilling in Tamworth, New Hampshire distills a spruce gin from foraged spruce tips also. Very few modern beers are actually termed spruce beer, those that exist are often express attempts to create a historical recipe, alcoholic spruce beer may also be made from sugar and flavoring from the spruce tree. Leaves, small branches, or extracted essence of spruce are boiled with sugar, two different sources of sugar may be used, either molasses or white refined sugar. A recipe for home-brewing spruce beer of this appeared in 1974 in Cape Bretons Magazine. The latter is now only by a few microbreweries. Spruce beer in the 18th century
Portals
WikiProjects