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"At the Beaubien Street pub Isle de Garde, head brewer Olivier Dupras predicted the rise of lagers and their offerings reflect that: I found their kellerbier to be a cloudy, bready lager with spicy, peppery notes from European noble hops, while their lagerbier is a golden, malty-sweet lager; Dupras emphasizes that they don’t make "clean" lagers but instead leave room for the yeast and grains to express themselves." - Christopher DeWolf
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