Beer & food

The sly fox on the can reveals a beer with a beautiful bitterness and malty body. The cereal provides a wonderful backbone for this style of beer, while the hops bring herbaceous, resinous notes and a frank bitterness. A beer to enjoy on the patio, paired with a spicy dish for which it will cool things down, but also with anything that comes out of the smoker or grill during the sunny season, as the beer will add a new dimension to your dish. It’s as refreshing as you expect it to be, with a strong personality. Pair it with a meal, and you’ve got yourself a new friend.

An unusual berline (minecart), reminiscent of Cantley’s mining heritage. English IPAs are not well known because, with more modern IPAs in vogue, there is less on offer in this style of beer.  This makes them harder to explore. That’s exactly what we aim to do, to help you discover all this beer has to offer. With its beautiful amber, almost russet color, it reveals notes of caramel and cookie. Its slightly fruity side is pleasant, and what can we say about its well-balanced, biting bitterness? It pairs well with your favorite protein cooked on the grill or in a smoker, with your favorite sausages, as well as with spicy dishes. Try it with a good curry, butter chicken or our national dish, poutine.

What could be fresher than a vigorous river than a good Pilsner? Ideal for a refreshing beer, Pilsner des Rapides pays homage to the Gatineau River and its many frisky passages, a well-chosen name for a style of beer that we like to enjoy at any time, alone or among friends.  Often paired with potato chips in front of a game or with stadium food, it also works well with a multitude of more complex dishes. From grilled proteins and sausages to pizza and all things spicy and tangy, it’s guaranteed to bring out the best in your taste buds and cleanse your palate.

Colonel Cantley was an important military officer whose name was given to a municipality in the Collines. In his honor, Brune du Colonel is making its way into our lineup. A 100% Quebec English brown ale with notes of baked toffee, roasted grains and hazelnuts that are easy to pair with food. The roasted grain notes go well with grilled, smoked, braised or simmered proteins, while the caramel notes are a great match for charcuterie, cheeses and chocolate desserts. Its low alcohol content of 4% makes it a beer that must be included in our regular selection.

The label features the bear, a well-chosen animal for this beer. Although it may seem heavy at 9% alcohol, its balance is quite interesting for pairing with a variety of dishes. A nice sweetness that leads to a frank bitterness is always interesting with a dish in sauce that tops grilled, braised or stewed meat. In addition, its honey and marmalade notes add a beautiful dimension to pairings with cheeses, pâtés and charcuterie. And what can we say about the possible pairings with desserts such as cheese cakes, simply Wow.

This complex Belgian white offers a range of interesting flavors. With its gentle acidity and floral bouquet, it’s a beer that’s easy to enjoy at the table. Whether with fish, poultry or seafood, its sweetness goes well with more delicate dishes. What’s more, our beautiful white, with its boreal herbs, goes very well with wild meat, especially when accompanied by a fruity sauce. At brunch, with a little orange juice, it makes an excellent beermosa.

Sunshine and fruity beers have been in vogue for some years now. But what if the sun isn’t shining? Well, in such times, fruity beers remain very interesting at the table. With its fine balance between acidity and sweetness, our Gose lends itself well to pairing with a variety of dishes. Whether as an accompaniment to poultry, seafood, a dessert featuring raspberries, or even candies, the result is very interesting. Try it with oysters, its light salty taste will be enhanced. Why not include it in the preparation of a mignonette?

When it comes to versatility, Helles is among the first. Good from meal prep through to the digestif, this beer is very surprising throughout the meal. It enhances the other elements of your meal. Starting with the preparation of if, where it has a soothing effect, it will then act as a support par excellence throughout the menu, not taking up too much space but having just enough character to let you know it’s there. It rinses the taste buds so that every mouthful is optimal. A highly drinkable beer, it quenches your thirst in the best possible way.

Too many people think that dark beers are strong and aggressive, but they’re not, and that’s exactly the case with Stout de la Traverse, a refreshing 4.5% stout. What is certain, however, is that black beers are brewed with roasted malts, giving them toasty, coffee and/or chocolate notes. There are even smoky notes, as in the Stout de la Traverse. These notes go very well with anything that comes out of the grill or smoker, but also with chocolate desserts and certain cheeses, especially ashy and blue-veined ones.

A beer’s bitterness brings an interesting element to the table. It has the power to cut through elements such as fat and spiciness. This IPA goes well with fatty dishes coming off the grill, as well as spicier Asian, Mexican and American dishes. In addition, its fruity notes will honor tropical fruits such as mango, pineapple or, more locally, peaches and melons.

One of the most versatile beer styles at the table is the Belgian Triple. Its great drinkability, fruity and spicy notes developed by the yeast, combined with sweet notes, are the perfect accompaniment to dishes with sauces, grilled, braised or stewed meats, as well as a wide variety of cheeses. Our Triple du Belvedere adds another layer with the addition of honey during the brewing process. Its floral notes add to its already well-stocked portfolio not to mention the particular notes of honey that marry well with maple syrup, opening up a world of discovery.

This gorgeous red ale brewed with caramelized malts pairs easily with so many dishes. The Maillard reaction that occurs during the drying/cooking of the malts resonates well with the various ways in which the proteins are cooked. Whether we are talking about white meat, red meat or cheeses, when the surface of our protein cooks, it’s a good sign. What’s more, this ale goes well with a charcuterie and cheese platter accompanied by fresh bread.