Oakville brewer has 3 beers for Pirate Festival

Arrrr! Welcome to Thursday, me mateys. There’s a pirate in all of you on this fine morning, right? (Don’t look at me like that.)

The first ever Pirate Festival will take place this Saturday and Sunday, so I have found three reasons for you to return to Historic Fort York this weekend — St. Elmo’s Fire, Cap’t Mike’s Gold and, my personal favourite, Arrgh!!!


Ale. Their labels are shown above and below.

OK, these aren’t brand new beers — they’re repackaged Paddy’s Irish Red, Harbour Gold and Elora Irish Ale, respectively, by Trafalgar Brewing, in Oakville.

Had enough of the fort after the Festival Of Beer last weekend?

Well, you can pick up the pirate beers at 11 LCBOs around Toronto, too.

(Brewmaster) Dave Jameson “will be walking the plank if he can’t make ou the orders for the LCBO,” says Trafalgar coowner Mike Arnold, who runs the 2,000-hectalitre brewery with wife Nancy.

(By the way, Jameson is 6-foot-7; Capt. Mike is 5-foot- 5. Hope the cap’n is armed with a musket and cutlass.)

The pirate beers are sold in 650-ml bottles for $3.75 apiece.

LCBOoutlets where you can buy Pirate Beer (withintersection):

1656 Queen St. E. (Coxwell)

213 Danforth Ave. (Broadview)

879 Bloor St. W. (Ossington)

232 Dupont St. (Spadina)

147 Laird Ave. (Eglinton)

545 Yonge St. (Wellesley)

1941 Yonge St. (Davisville)

55 Bloor St. W. (Bay at Manulife Centre)

87 Front St. E. (Jarvis, at St. Lawrence Market)

10 Lower Jarvis (Queens Quay, at Loblaws)

396 St. Clair Ave. W. (Bathurst, at Forest Hill Loblaws)

HOW ABOUT A COLD ONE?: No matter what you think of Labatt, you gotta admit, they come up with some great items.

I praised the invention of the Labatt Blue Cold One (far right) when it first arrived last year — it’s great to sip a beer that never seems to warm up by your hand, condensation or the barbecue’s heat as you grill burgers — and it seems the 19th DuPont Packaging Awards have recognized them as well.

Last week in Philadelphia, Labatt won the competition’s most significant new development award — the prestigious Diamond Award.

The specially engineered can packaging keeps chilled beer cold longer through a thin, polymer and Melinex insulating layer within the can.

It’s not Guinness’ widget, but you have to admit, it’s pretty damn smart. Congrats, Big Guys!

GOLDEN TAPS CONTEST: Wanna couple of free drinks at to the Golden Taps Awards this Saturday?

The event will be held at Beerbistro (18 King St. E., just east of Yonge), at 4 p.m. The hardware to Ontario’s finest beers, bars and brewers — as chosen by visitors of frequently bookmarked website www.bartowel.com. Plus, enjoy some of Ontario’s finest craft brews, including newcomer Beau’s.

The interest in Saturday’s event has been good, says Cass Enright of The Bar Towel. “I’m quite happy by a couple of things — the number of people voting hit an alltime high this year. This tells me there are more people out there interested in good beer.”

Here’s Enright’s question: Who won the inaugural Golden Tap Award for best microbrewery? Hint: go towww.goldentap.comfor your answer.

E-mail your answer to suds@metronews.ca. Your prize, two free drink tokens, will be available at the door on Saturday.



Honey Wheat Moosehead Pizza Dough


  • Two 1g-oz. patties and four nine-oz. patties


  • 400 g white flour

  • 600 g whole wheat flour

  • 2 cups Moosehead Lager

  • 1/2 cup water

  • 2 tsp Nature’s Cargo Sea Salt

  • 1/4 cup honey

  • 2 tbsp extra virgin olive oil

  • 16 g of yeast (2 packages)


Dissolve salt and honey in water/beer mixture. (It helps if the mixture is warmed up. Temperature of the water/ beer mixture should be between 105-110F.)

Add yeast. Let sit for 3-5 minutes until yeast becomes frothy. Stir mixture for even distribution of yeast. Add flour and water/beer mixture to stand mixer, and mix on low speed for 2 minutes.

Stop mixer, add oil and mix on low speed for another 2 minutes. Stop mixer, mix on high speed for another 2 minutes. Total mixing time: 6-7 minutes.

Weigh out dough in two (13 oz. or 0.81 lb.) for medium dough patties (12-in. pizza), and divide the rest into four 8-oz. patties. Roll into balls but careful not to overwork the dough. Cover and proof in walk in cooler overnight.

Note: If rapid proofing is needed, allow dough to rise (covered) at room temperature for 30 minutes.