| Fall F&B Hours
| Frozen Meal Menu
| Beer of the Week
Beaus: Juiced up New England IPA
Beau’s Juiced Up is a hazy pale ale that doubles down on delivering big, New England style juicy hop aroma and flavour, at a laid-back 4.5% ABV. It’s soft on the palate, and really refreshing with a bright finish. It hits all the right notes of citrus, tropical and fruity, with a hint of those dank, sticky hop resins we love.
History & Style
New England style pale ales (NEPAs) are relatively new in the North American craft beer landscape. They are purposely hazy with a defined juicy hop character. They focus on the expression of bold hop flavour and aroma, while limiting hop bitterness. Juiced Up is a lower-ABV and certified organic version of this style.
This NEPA pours hazy gold, with a thick white foam. The aroma offers citrus juice impressions. The flavour is equally fruity: a mix of citrus, tropical and stone fruit impressions, with a pleasing hint of dank resin. The mouthfeel is soft, and the finish is bright and refreshing.
| Wine of the Month
Portugal produces a plethora of grapes, including international familiars like Chardonnay and Cabernet Sauvignon, but mostly indigenous varietals. The most popular red wines produced in the Lisboa region are made from Tinta Roriz (Aragones) and Touriga Nacional. Commonly blended together, or with others like Touriga Franca and Trincadeira, these local stars perform well in the diverse microclimates across the country, which produce an array of styles depending on where they are grown.
With medium depth and fairly opaque at the core. Plum coloured with reflective cherry hues when swirled, and a very slender, pale rim. Concentrated notes of blackberry cordial, cherry pie and brambly berries give a depth of fruity aromas. Raspberry leaf, menthol and eucalyptus give a fresh herbal pop with a bit of cracked pepper to add lightly spicy notes. Cocoa powder, black licorice (like the allsorts candies Grandma had) and cherry chocolate add baking spice and fruitcake-like flavours. A crowd-pleasing wine that is a good 'any time' drinker because of its medium-light body, medium acidity, and soft texture created by its light tannins. Showing more bitter and tart on the palate, we find wild raspberry, cherries and red currants, with the addition of briar patch, wet leather and plum skin. There is still a bit of leafiness and a hint of cocoa powder, adding just enough complexity to keep this interesting yet quaffable.
| Catarqui Boatyard Project
CANOE BUILD PROJECT
What: Community build of a traditional Algonquin birch bark canoe including teachings and interviews at times to be decided.
Where: Outdoors by the water in Douglas R. Fluhrer Park in Kingston’s Inner Harbour. To get to Douglas R. Fluhrer Park, go to Kingston’s downtown and then north on Wellington Street until you get there. Free parking available in Douglas R. Fluhrer Park.
When: Monday, September 7th to Sunday, September 27th from 9 am until 5 pm including weekends, culminating in a weekend Celebration of Algonquin and Indigenous Cultures, September 26th and 27th. Set-up: Monday September 7th. Open to the public Tuesday September 8th on.
Participating in the Build: Chuck Commanda, Algonquin Traditional Knowledge Keeper, will lead the community build. Visitors of all ages are welcome to watch and learn. Indigenous students from the Limestone Board’s River Program, RMC, Queen’s University and St. Lawrence College are invited to participate. Indigenous inmates from Henry Trail Halfway House and Joyceville Minimum will participate weekday mornings. Non- Indigenous helpers also welcome. (More information: firstname.lastname@example.org or 613-544-1246)
More information is available at: https://www.friendsofinnerharbour.com/cataraqui-boatyard-project/