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12- rÔnWeekyTlesWedýeday, May 21, 1i997 -- i I A heritage moment: celebrating beer's unique history In a world al too commninl shaped by fiads and trends, there are very few traditions and producis that stand the test oftimie. B3rewving is one suchi tradition and beer is one such produLCt. While gathering together on hot sumnmer days wýith good friends to enjoy a cold beer may seemi like a '20 th Century invention, people through the ages have enjoyed the fine-art and craft of brewing. Evidence showvs that people have been mnaking beer for more than 5,000 years - In fact, the world's second MOSt popular beverage is linked to ancient records of Egypt. Scandinavia, Greece, China and Romne. In North Amierica, flot to be outdone, sorne historiaîis say a lack of beer was a contributing factor leading to the early landing- of the Mayflowýer at Plymniouth. Here in Canada, brewing doesn't have quite as lengthy a history but ceîitainly carnes on the colorful brewýing tradition of other cultures. lin fact, one of the country',s most sirificant contributors to brewing culture - Labatt - c.elebrates lis 150 anniversary in 1997. The company hias a rich history of personalities, events and milestones that hielped shape brewing in Canada. "When Johin Kinder Labatt made the difficuiltjourneIy'fromi Ireland to Canada as an immigrant i the early 1 800s, 1 doubt very muçhci that hie envisioned his noie in creating what toda'y is One ofthe], world's most successfuil bnewing organizations,- said Don Kitchen, president, Labatt Brewýeries of Canada. Beer Facts: Canadians have a special lov e for their beers, sipping more than 2 billion litres of brew, per year. Other fascinating facts: * Beer is the wNorld's second most popular beverage, second only ho cofféee * Four basic ingredients go into every great beer (hops, barle, yeast and, Of courIse, wýater). * Labatt 'itroduIced the first tw,ýist-off caps in 1984. * A recipe for beer was found on a clày t ablet dating back to about 1 800 BC. * The equivalent of roughly 5.5 billion boules of beer are sold each year in Canada. When Johni Kinder Labatt purchased part of a tiny, little brewýery in 1847, the vision ofhius four, honse-drawn carrnage fleet niust have seemied extraord'iary given that brewing was stili relatively ujndeveloped in Canada. At this point in history, Sir John A. Macdonald wýas first entering- cabinet and] Montreal and Toronto wýerejujst connected by telegraph. At dhe timie, Labatt wrote -l have been considening this breWiÀng) affain for sonme t1ine, and think it wýould suit mne beffer than anything else.- Since that timie, beer and indeed Labatt have enjoyed a unique relationship wýith Canadian culture. One of few manqjor brewNers to survive prohibition, which sw\ept Canada fromi its Saskatchiew\an base i 1915, Labatt lias pioneered a numiber of brewing innovations. Tl'le Labatt brewing teamn today has inherited a great brewivng, tradition fromn unique personalities who have shaped thue comnpany and to a great extent the Canadian brew\inga industry. For examiple, John S. Labatt, kidnapped by gangsters in 1934 and released afier a w\eek, was the victimi of one of the country's mnost famnous kidniapiping cases. Fromi old-fashioned stubby boutles and Labatt Blue balloons floating overhead, to smnall gatherings of friends and ho nmajor league basebaîl, ails, sports and entertainmient, beer N\il1 likely continue ho Play an important role in our culture. Labait Bneweries of Canada - celebrating- 150 yvears ofgood tliigs bein i 1997. International gourmet meals are as close as your barbecue Safetyv First *Alwvays place your barbecue on1 level ground in open air-, away fromn wooden fences and over- hanging roofs. *Before uising your barbecue it is absolulely imiperative to make sure its in perfect work- mrg order. Jnispect your barbe- cue regularly. Remnove spider webs ànd othier blockages fromi tubes; and burner ports with a pipe cleaner and dlean the sur- face of the burner with a stiff brush. *Always start your barbecue wvith the lid uip. Close the lid for cooking. This will reduce cooking time and 'help prevent flare-ups. *Wash hands tboroughlymwth bot wvater and soap aller hiandling fresh mneat, fishi and poultry. *Do flot defrost meat, fish or poultry at roora temiperature or on a counitertop. *Cooked food should neyer be placed on the sane platter with raw food. or where raw food has been. Coeoking Tlips *Use Iog o handle mleat and f ish. A fork mill pierCcethe food and cause its, deliejouis julices Io go up ti n sokeC. *Meat should be lefitIo marinate in the refigerator to prtent bacteria growvth. *Discard lefiover- marinades that have been in contact wvith rawý mneat, fish or poultry. Do flot reuse marinades. If marinade is to be used as a basting or dip- ping sauce, reserv\e a portion of the marinade before adding the raw foods. *Sweet sauces made wvith honiey or- fruit are deliciouis ongrleieas poultry, fishi and vegetables. Sauce should be applied at the end of cook- ing t o prevent burning and blackeing. -Natural gas barbecues are ter- rific for- creating smloked foods. Some of the more popular fooris to smoke are turkey, hamn and salmon, but you can smnoke just about anythlling, inicludui \egetables. *Adding hickory or oak chips to * our briiqueCttes gives foods a heart\ý.robulst flavourI. For a mnoie subtie taste, tryv mesquite wýood chips. *Fruitwoods such as apple and cherry ie ia delicate flavour to f'oods and are especially good for poultry, and pork. Easy Clean-Up *Brushing the grill with oul or sprayýVing your 'cold gill \\ith nionstick spray, before you cook will lp keep foods fromn sticking. Do flot spray onto a bot grill, or while your barbec- cute is on. *Let residue bun off with the id closed aller remnoving food from ithe grill. *Cleain cooking grill wýith a vire' brush or crumrpled alurninumu foul afler eVery uise. Clarington Public Library Summer Hours Effective June 23 to September 1, 1997 the sum- mler hours will be: Bowmanville Branch: Tues. - Thurs. 10 a.m. - 8 p.mn. Friday - 10 a.mi. - 6 p.m. Saturday - 9 a.m. - 5 p.m. Sunday & Monday - closed Newcastle Village: Tues. - Thurs. 1 p.m. - 8 p.m. Fridàty - 1 p.m. - 5 p.mi. Saturday - 9 a.m. - 1 p.m. Suinday & Monday - closed Clarke Branch: Tues. - Thurs. 12 p.m. - 8 p.m. Friday - 12 p.m. - 5 p.m. Saturday - Monday - closed w. - ~ - w. *~ This Ad cost crmly 777ý