Published Date

June 17, 2020

The Wine & Spirit Education Trust (WSET), the world’s largest global provider of wine, spirits and sake qualifications, has announced its intention to develop a suite of beer qualifications. WSET already offers qualifications in three subject areas – wine, spirits and sake – and plans to add two beer qualifications (Levels 1 and 2) to its portfolio, both online and in the classroom.

While development of these new qualifications is still in the early stages, WSET is working in partnership with the Institute of Brewing & Distilling (IBD) on this initiative. IBD, a global provider of technical education to professional brewers, distillers and associated suppliers, is lending its expertise to WSET in the creation of its beer qualifications.

Beer is not a totally new subject stream for WSET as, prior to 2005, it was included in its intermediate wine and spirits qualification (equivalent to today’s Level 2). WSET Level 1 and 2 Awards in Beer will be created with both trade professionals and consumer enthusiasts in mind. The courses will explore the main types and styles of beer, key methods of production, tasting technique and food and beer pairing, following the same well-established principles as the Level 1 and 2 courses in wines and spirits. Courses will initially be developed in English before being translated into other languages.

Ian Harris, WSET CEO, said, “We are always assessing and investigating opportunities to grow our delivery in the global drinks industry. Beer is by far the single largest category in the industry and, with the growth of the craft beer movement, it has become increasingly diverse and complex -  so it makes sense for us to bring our educational expertise to the sector.”

There are no official dates for the launch but, as an initial step, WSET Educator Sara Hobday DipWSET has been appointed Head of Product Development - Beer Qualifications. Sara comments, “I am excited to have the opportunity to enrich global beer education through the development of WSET courses with IBD. We are constantly receiving enquiries about beer qualifications and many of our course providers have expressed an interest*, so it’s great to be able to set the ball rolling.”

Jerry Avis, IBD CEO, said, “The IBD diversified into beer appreciation and flavour training with the acquisition of the Beer Academy over 12 years ago.  We are now excited to work with WSET to bring that expertise to a global market and to enhance opportunities for both organisations in supporting the brewing and hospitality sectors worldwide.”

To learn more about WSET’s online courses visit

Published Date

VANCOUVER, British Columbia, June 16, 2020 (GLOBE NEWSWIRE) -- Restaurants Canada commends the Government of British Columbia for acting on a longstanding liquor policy recommendation to help bars and restaurants survive the challenges of COVID-19.

“On behalf of the province’s licensed establishments, I want to thank Premier Horgan and Attorney General Eby in particular for their leadership in making wholesale pricing a reality for bars and restaurants,” said Mark von Schellwitz, Restaurants Canada Vice President, Western Canada. “This comes at a much needed time as licensed restaurants are reopening under challenging restrictions that make it difficult to just break even. The wholesale liquor pricing announced today lowers the cost for all licensees and can make the difference for whether an establishment can remain viable in these challenging times.”

Wholesale liquor pricing for bars and restaurants has long been the number 1 liquor policy recommendation from Restaurants Canada; this reform was identified in the national association’s 2017 and 2019 Raise the Bar reports as one that would go a long way to improve operations for licensed establishments.

“Attorney General David Eby deserves credit for his leadership in creating the Business Technical Advisory Panel on liquor policy, chaired by respected liquor lawyer Mark Hicken, within days after the release of our Raise the Bar report in 2017,” added von Schellwitz. “Restaurants Canada would also like to thank Mr. Hicken and all of the panel’s liquor stakeholder members for their support in making wholesale pricing a priority recommendation, and to Attorney General Eby for his support and efforts to make this important liquor policy change a reality.”

Published Date

TORONTO, June 16, 2020 /CNW/ - Beefeater Blood Orange is bursting onto the gin scene, as the latest bold and refreshing expression from the world's most awarded gin brand.

Inspired by the Orange Gin distilled in 1876 by Beefeater's founder, James Burrough, and created to satisfy a growing Canadian thirst for flavoured gin, Beefeater Blood Orange has a bittersweet juicy flavour and a vibrant, striking colour, set to appeal to today's gin drinker.

This brand new expression builds on Beefeater's long history of experimentation, which saw founder James Burrough develop his first Orange Gin using oranges sourced from London's iconic Covent Garden fruit market. Today, Beefeater Blood Orange is expertly made in London under the watchful eye of gin's most experienced Master Distiller, Desmond Payne MBE — a pioneer of the modern gin industry.

The gin category in Canada is now worth $420 million, growing by 19.5 per cent value versus last year1 and within that, flavoured gin is experiencing a boom, growing more than 300 per cent value versus last year2. Beefeater is putting itself at the forefront of flavoured gin with the highly successfully launch of Beefeater Pink Strawberry in 2019 and now with this zesty innovation.

"There is a significant opportunity for flavoured gin in Canada and Beefeater is well placed, as a loved and established gin brand, to satisfy the growing consumer need," says Aoife O'Reilly, Brand Manager, Beefeater for Canada at Corby Spirit and Wine.

Beefeater Master Distiller Desmond Payne adds: "Like our founder James Burrough, who created his first Orange Gin to appeal to his contemporaries almost 150 years ago, we have created this zesty new gin for the cocktail and spritz drinkers of 2020, who will love its enticing citrus aromas, bold flavours and statement shade."

Beefeater Blood Orange is designed to be enjoyed in a Blood Orange B&T, blending Beefeater Blood Orange with tonic or ginger ale or, if you are looking for a low-calorie mixer, try soda water and serving in a goblet over ice and a slice of blood orange. However, its versatile flavours and aromas also make it the perfect base for a broad range of cocktails and Beefeater invites mixologists and consumers alike to experiment with this delicious, juicy gin.

Beefeater Blood Orange is now available in Ontario in the LCBO, in BCLS in British Columbia, NSLC in Nova Scotia and in select retailers in Alberta. Beefeater Blood Orange will be rolling out to stores in Newfoundland and Labrador, Prince Edward Island and New Brunswick later this month.

Tasting Notes

  • Taste: The bitter-sweet flavour of juicy blood orange gives way to classic gin aromas of juniper and angelica, developing into a long, rich finish.
  • Aroma: Fresh citrus and tangy blood orange aroma.
  • Appearance: Vibrant blood orange colour, that holds when mixed with tonic.

Beefeater Blood Orange is best served as Blood Orange B&T.

  • Pour the gin over ice and top with tonic water or soda water. Add a slide of fresh blood orange and serve in a goblet.
Published Date

TULLAHOMA, Tenn.June 16, 2020 /PRNewswire/ -- Last year, George Dickel entered the Bottled in Bond category by launching the brand's Fall 2005 whisky, which earned the coveted "Whisky of the Year" award from Whisky Advocate and was the top-rated American Whiskey of 2019 by Wine Enthusiast. Close to a year later, General Manager and Distiller, Nicole Austin, is continuing her pledge of transparency, authenticity and producing a quality whisky at an approachable price by releasing a new bottling of George Dickel's Bottled in Bond Tennessee Whisky.


Bold and balanced, this 11-year-old whisky was bottled in Fall 2008 and offers tantalizing notes of pecan, maple syrup and dried apple. At 100 proof (50% ABV), this release of George Dickel Bottled in Bond is best enjoyed slowly neat or on the rocks and plays well in many classic cocktails like an Old Fashioned or Perfect Manhattan.


"Bottled in Bond whiskies have always been one of my favorite categories because you know exactly what you're getting when you pick up a bottle," said Austin. "Our team continues to make great whisky that's reflective of the values we feel are most important, and I'm proud to share this year's vintage of George Dickel Bottled in Bond with everyone. Like last year's release, this bottling is a bold, complex spirit that shares the classic nutty, fruity and waxy characteristics that are expected from mature George Dickel whiskies."

George Dickel Bottled in Bond has a mash bill of 84% corn, 8% rye and 8% malted barley. It is chill charcoal mellowed like the rest of the George Dickel Tennessee Whisky portfolio, which helps it get that smooth and creamy mouthfeel for which the brand is best known.

Beginning this month, the new George Dickel Bottled in Bond will be available in select markets across the nation for consumers to purchase at retail or order directly to their homes for a suggested retail price of $39.99.

As with all the whiskies in the George Dickel family, your friends at Cascade Hollow encourage you to sip this new offering the same way it's made – slowly and responsibly.

Personal Preference Manhattan Recipe

  • 1.5 oz George Dickel Bottled in Bond
  • .25 oz Sweet Vermouth
  • .25 oz Dry Vermouth
  • Dash aromatic bitters
  • Lemon peel garnish

Fill cocktail shaker with ice and combine whiskey, vermouths, and bitters. Mix well then strain into cocktail glass. Add lemon peel as garnish and serve.


Page 10 of 28

<< Start < Prev 5 6 7 8 9 10 11 12 13 14 Next > End >>