Beer, Booze and Bars goes Summer Style.

A13

Craig Pinhey

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A total beer geek and wine nerd such as myself has to relax my "what's acceptable to drink" rules as I relax on the deck, lawn, boat or beach on a hot summer's day.

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I've been known to turn my nose up at certain beer brands, especially mainstream beer, fruit beer, and other brews with virtually no hops. Same for wine "" I don't like most sweet and simple wines. But when summer rolls around I find myself craving something a little different from my "usual."

When you are drinking for refreshment, instead of with food, for example, different considerations apply. Just as I'd rather chug down a cold Alpine than a rich, bitter Pump House SOB after a hockey game, I look for crisp, quaffing beer on hot days. Now, some of you pick Moose Green, Corona, Coors Light or Bud for that purpose, and I can drink those (as cold as possible) if I'm really thirsty, but they are just a bit TOO light in the hop department for me.

I always have a good continental style lager on hand, such as DAB, Grolsch, or Heineken. These Eurolagers are dry and somewhat hoppy, but are relatively light bodied and easy to drink. The danger is that they go down too easily and too quickly. Watch your intake!

While I'd prefer to drink premium-style Canadian lager, there are none of these available here in New Brunswick. I've pretty much given up on lobbying the ANBL to bring in Steamwhistle, Creemore or King Pils from Ontario. I did bring back a 24 of Propeller Pilsener from Halifax, but that will be gone before summer. Besides, even that is a bit too caramelly and bitter for the beach, along the same lines as Sam Adams.

Another summer beer style I really enjoy is wheat, whether it is spicy , dry weizen in the German style (like Erdinger, or the draft Pump House sometimes available as a specialty) or Belgian style witbier, flavoured with spices and orange peel and brewed using a lactic culture. Rickard's White is a popular version of this classic style, but I find it too orange juicy sweet for refreshment. It is more like a cooler than a beer (and I think many of the people drinking this are ex-cooler drinkers), although I'll admit that it is the best brand in the Rickard's portfolio. The new Keith's Premium White has recently joined the fray, but I'll stick to the authentic Belgian Hoegaarden or Blanche de Chambly from Quebec when I want a wit. Picaroons makes Dooryard Wheat, which is dry, somewhat similar to a Belgian wit but without as much acidity. Served cold it makes a nice patio quaffer. Unless you are low in vitamin C, I suggest you skip the lemon or orange slices when serving these ales. A good wheat beer needs no gimmick.

In terms of the grape, I definitely switch almost exclusively to white wines and rosés, with the occasional light red for when we are grilling meat. Although Pinot Grigio, South American Sauvignon Blanc and L'Acadie Blanc (from Nova Scotia) are excellent, good value choices. I definitely consume more Riesling than any other wine in the summer. It has fresh lemon-lime flavours, good acidity, and is typically low alcohol: all good hot summer day qualifications. This year it will be largely Thirty Bench and Henry of Pelham from Ontario, Wolf Blass and McWilliams Hanwood from Australia, and Lingenfelder Bird Label and Winegut Loosen's "Dr. L" from Germany.

My favourite rosé for the price is the light, refreshing and berry fruit laden Le Vielle Ferme from France, but Jeanjean in the crazy shaped bottle is also very tasty. For light reds, I'll drink Pelee Island Reserve 2007 Pinot Noir and Mission Hill Five Vineyards Pinot Noir, as well as Foch from New Brunswick and Nova Scotia.

Now, cocktails. Pretty much anything goes in the summer when it comes to fruity cocktails. The only rule I try to enforce is "not too sugary!" Gin and Tonic pretty much rules the roost at Frog's Pad, but I've also been known to whip up a Daiquiri or Mojito (Try El Dorado 3-Year Old White Rum), and the occasional Vodka or Gin Collins with fresh lemon juice. Rum and Pineapple juice (or some other tropical juice blend) is another sure thing, and really easy to mix.

I predict it will be the hottest summer in 10 years, so you'll need lots of cold drinks. But whatever makes your personal list of fave drinks to chill and swill, please enjoy the summer responsibly.

Craig Pinhey really isn't as much of a drink snob as you think. Visit him at www.frogspad.ca.