Food & Beer Culture

A plate of poutine consists of French fries, fresh cheese curds (fromage en grains), and brown gravy. The dish is said to have originated in rural Québec in the 1950s, though exactly where remains disputed. The beer to go with it can be robust, since carbonation and bitterness cut nicely through the fat and gravy.

Among the region's classics is tourtière, a meat pie traditionally served at Christmas. Pâté chinois, a casserole of ground beef, corn, and mashed potatoes, is an everyday dish as well. Both pair well with a malt-forward beer with a touch of sweetness, such as a dark strong ale.

In spring, when the maple trees start running, the sugar shacks (cabanes à sucre) open their doors. There, the sap is boiled down into syrup and served alongside eggs, ham, and pancakes drenched in maple syrup. A beer with a dry finish, like a tripel, pairs well with the sweet syrup. The contrast between sweet syrup and dry, spicy beer is what makes this pairing work, and the carbonation's fizz cuts through the richness of the meal.

In Montréal, the after-work ritual is called "5 à 7" — the hours between five and seven, when people gather on a terrace. Beer is available there both at the pub and at the dépanneur, the corner store.

The classic Canadian bottle holds 341 ml. In pubs, the pint is the standard glass, typically 473 or 568 ml depending on the establishment. Strong Belgian-style beers, by contrast, are poured in smaller measures and sipped slowly.