Local brews shine at Saskatoon Top of the Hops
The Top of the Hops "grapes and grains" festival wraps up Sunday, after some of the world's biggest names in brewing brought out their beers, wines and spirits.
But many instead gravitated toward the local brewers, like Saskatoon staple Paddockwood which uses simple and very local ingredients for what they call "craft" beers.
"We use only four ingredients, no chemicals, no preservatives, no pasteurization. We offer that right here in Saskatchewan, made in Saskatoon," said spokesperson Rob Kapronczi.
He said the hardest part was selecting just a few options from their catalogue to bring to the event -- so they brought their biggest sellers in an attempt to meet the needs of the wide variety of palettes.
"I call London Porter the converter beer. It's converted many people to like dark beers." It was Paddockwood's third time at the festival.
One of the newest breweries in the Bridge City is the simply named Saskatoon Brewery, which operates underneath Earl's Eatery.
"The craft beer revolution, we're at the front of that," said Adam Wolf with the brewery.
"We grew up drinking yellow, fizzy liquid. Now our palettes have graduated that we like flavour in beer." It was Saskatoon Brewery's second time there.
Great Western was at the festival once again, this time celebrating the first anniversary of their new beer Original 16.
"This beer did very, very well for us. The package is great, the story behind it, which refers to the original 16 that saved the brewery way back in 1989 is a phenomenal story, and the beer itself delivers. It's a great product, it's very tasty," said Scott Henbury, general sales manager.
The event isn't only about beverages though -- about a dozen kiosks were serving food, including the newest addition to the festival, and one of Saskatoon's newest restaurants, Saboroso.
"It's a unique experience we're providing. We want to make sure we do a little bit something different than what people have seen before, providing our products in a bit of a different format, give them a taste of what we do inside the restaurant but on a smaller scale."
The event began Thursday and ran through Saturday, beginning at 6:30 p.m. each night at Prairieland Park.
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