Gary Gillman

In 2021 I prepared an Index to my writing, hence to that time, on porter and stout. See e.g., section no. 2 which references writing in 2015 where I advance a new theory on the origin of porter's name, relating to London textile and weaving terminology. beeretseq.com/index-to-gary-…

@SSMCAMRA @oldmudgie I am saddened to hear this news. I had many interactions with Peter online, and once in person in Manchester. He cared greatly about good beer and good pubs, and had firm opinions but always lent an ear to a different view. He was a true gent. Condolences to his family.

RIP our longstanding branch activist Peter Edwardson, aka @oldmudgie, whose death we learnt of today. He will be much missed.

In further new writing I discuss two forms of warmed and spiced porter or stout not previously noted (that I could tell) in modern beer studies. These are fettled porter and pickled porter. Fettled. And pickled. beeretseq.com/fettled-and-pi…

For the third part of my look at American food writer, editor, and nutritionist Pearl Metzelthin, I discuss an article she wrote describing her work with American Airlines to design an in-flight hot meal service. beeretseq.com/pearl-metzelth…

This is Part II of my look at Pearl Metzelthin, who wrote, edited, and consulted on food, diet, and nutrition mainly between the two world wars. We learn more of her background and achievements. (Edited and corrected version). beeretseq.com/pearl-metzelth…

@curatorWH I remember the "Nova" glory days 40-50 years ago, eg at Concord Hotel in Catskills and some places in Miami. Just to watch it served was a spectacle, piled high like a corned beef sandwich it seemed, or in memory.

@curatorWH It's still very good with the farmed salmon now ubiquitous but I prefer it Pacific Coho now which is always wild and freezes well. I might be a minority too but like just one thin layer of the smoked fish, and not too much cheese. Less is more here.

The bagel lox cream cheese combo is a true Jewish American creation. Eastern European Jews brought the bagel to NYC, affordable lox became a staple in Jewish appetizing shops,and American cream cheese completed the mix. By the mid 1900s it became an iconic New York Jewish food.

@FoodProfessor Fine as far as it goes, but I'd find the picture more illuminating if per capita consumption and by age group was compared to the U.S., especially. Our restricted product choice, high prices, and legal availabilty of cannabis quite possibly would explain most of the story.

Link to full article: agrifoodanalyticslab.substack.com/p/the-slow-stu…

Canada is sobering up, quietly but progressively. Ontario’s latest LCBO Annual Report offers a remarkably honest portrait of a province—and indeed a country—entering a new era of alcohol consumption. The topline conclusion is unmistakable: Canadians are drinking less. Not sporadically, not because of a temporary shock, but as part of a sustained behavioural shift driven by economics, demographics, social norms, and increasingly, the availability of legal cannabis as a substitute. Full article below.

Pearl Metzelthin, co-founder and an early editor of Gourmet magazine, included a vivid taste note on Berlin wheat beer in her 1939 book on world cuisines. beeretseq.com/pearl-metzelth…

With unusual skill an Australian journalist described a vast range of drinks available in a city-centre bar, in 1931. beeretseq.com/salad-days-of-…

The last part of my look at the cocktail Pink Gin cites how the Angostura firm viewed the drink in 1935. Plus we hear from a famous Canadian journalist. beeretseq.com/when-gin-is-pr…

In the fourth installment of our current series on Pink Gin, the cocktail appears as a cultural symbol of the Anglophone enclaves in interwar China. beeretseq.com/when-gin-is-pr…

Part III is now published, of my series on Pink Gin history. I focus on gin with bitters in the colonial Far East, especially the Dutch East Indies. beeretseq.com/when-gin-is-pr…

@RobertiLax Oh Bob I'm in a long line fascinated by the story of Angostura and gin in all its forms (I cited numerous others in a non-exhaustive list), but did try to find a few new angles here, especially the one on W. Pink & Sons. But thank you.

@beeretseq Absolutely fascinating! @AngosturaHouse please commission this man to write a book on your history. Disconcertingly, 200ml of Angostura Bitters is now ~US$20 in New York - nearly double from a short time ago. We can't get Angostura 1787 - their world beating rum - at all here.

My new posting at Beer et seq surveys phases of Pink Gin (the cocktail) history in Britain, Canada and the U.S. It raises as well a novel, possibly alternate reason for the word pink in the name. See also my comment posted today about gin and orange bitters and david Embury.

David.

Here is the second part of my look at Pink Gin history, with images from my tasting of four pink gins. beeretseq.com/when-gin-is-pr…

New writing at the Beer et seq website, "When gin is Pretty in Pink". We explore in a long read the cocktail Pink Gin, and offer a new idea how pink got in the name. beeretseq.com/when-gin-is-pr…

@FoodProfessor On your actual question whether there are too many small breweries here, I would say no, but if all breweries here had an easier go of it on taxes and cross-country distribution they could more effectively compete and flourish, imo.

@FoodProfessor Also, the pricing comparison with imports isn't just "unfavourable" to craft. A 473 ml can of Molson Canadian at LCBO is $3.00. A 500 ml can of Pilsner Urquell (one of the best beers in the world is $3.55. About 18% more, but Urquell has 10% more beer. So...

A growing number of microbreweries are shutting down across Canada. Why? Higher price points, declining alcohol consumption, and an industry that is naturally rightsizing in the absence of subsidies. journaldequebec.com/2025/11/13/ind…