Tasting

In Ontario, beer traditionally comes to the table in the 341-milliliter bottle, squat and brown, known in Canada as the "stubby." In the pub, though, it lands in a pint glass, usually with sides that flare slightly outward. Depending on the venue, the glass holds about half a liter, with the size listed on the menu. Smaller 0.3-liter glasses are common for tastings at breweries.

Muskoka Cream Ale is a good example of the local palate: pale, mild, with a touch of sweetness and almost no bitterness. It shows what a beer tastes like when it doesn't try to stand out, yet still rises above mass-market offerings. The first sip brings bread crust, followed by a soft, short finish.

Steam Whistle Pilsner comes in a green bottle, part of the brand's identity since the first bottling on March 22, 2000. The beer is pale gold, tastes of bread with a light herbal touch, and finishes dry. The brewery is housed in the John Street Roundhouse, a 1929 locomotive shed where Canadian Pacific Railway steam engines were repaired until May 13, 1988.

Labatt is known above all for its big lagers, clear, light, and easy-drinking. They're made for summer and meant to refresh above all. The ideal serving temperature is around 4 to 6 degrees Celsius.

When pouring: tilt the glass, then straighten it toward the middle to build a firm head. Cold glasses help, but they shouldn't be frozen, or the flavor will fade.