Thursday November 30

Fest-Of-Ales

6:00 p.m. to 10:00 p.m. | RBG Centre

Don’t miss our third annual celebration of local craft brews!

RBG's Fest-of-Ales returns to help kick off the holiday season in the best way possible - with craft beer! Back for another year with a festive night of craft breweries, delicious food, great music, a cash bar for those wanting libations other than beer, and a mocktail station for our important DDs!

This is a 19+ event

 

Purchase Tickets

Purchase Tickets:

 

Pre-Registration is required.

 

Event Ticket

$40 per person

This includes Fest-Of-Ales tasting glass, 5 craft beer tokens, and food tokens.

 

"DD" Ticket

$10 per person

This includes entrance into the event, and food tokens.

Note: no alcohol can be consumed with this ticket. Non-alcoholic refreshments are available.

 

*Tickets are non- refundable and final sale.

*You must be 19 years of age or older to attend this event. RBG may request ID upon entry.

 

Purchase Tickets

Breweries

 

RBG loves local brews! Here are some of the breweries that will be joining us for this year's fest of ales. Check out their websites and beers before Fest-Of-Ales by clicking the logos.

 

 
 
 

A Botanical Perspective on Beer

By Jon Peter, Curator & Plant Records Manager, Royal Botanical Gardens

 

Plants are the basis for beer. Crafting a beer recipe is much like gardening. There are always more plants and combinations of plants to grow in our beautiful gardens, similar to how there are always more plants and combinations of plants to produce delicious beers.

 

A diversity of plants are used in the beer making process including wheat (Triticum aestivum), barley (Hordeum vulgare), hops (Humulus lupulus) and an array of fruits and spices.

 

The plant that receives the most publicity and earns the most respect in the beer world is hops (Humulus lupulus). This is a vigorous growing climbing vine (more precisely known as a bine) that can grow at a rate of up to one foot (30cm) per day. This species was first documented in cultivation in 736, in present day Germany but the first documentation of brewing with hops wasn’t until 1079.

 

The part of the hops plant that is used in brewing beer is the pine-cone like flowers, or strobiles, of the female plants. The lupulin in the female flowers will add flavour, aroma and bitterness that act to counterbalance the sweetness of the malt. They also have antiseptic properties that centuries ago kept the unrefrigerated yeast culture from going sour.

 

Hops are dioecious, meaning there are separate male and female plants and the female flowers far exceed the males in production of lupulin, a waxy substance which appear as golden yellow glands on the strig (the stalk of the flower). The glands contain hard and soft resins and oils. The soft resins include acids that contribute to bitterness while the oils add flavour and aroma. The flowers are harvested near the end of summer and are taken to the oast house for drying and lupulin extraction.

 

Often times, craft brews will get their uniqueness from the range of other fruits and spices that are included during various stages of the brewing process. The ingredients are derived from vines, trees, shrubs and herbaceous perennials from around the world. Popular spicy or fruity additions to beer includes vanilla (Vanilla planifolia – an orchid!), cinnamon (Cinnamomum vernum), pine (Pinus spp.), tarragon (Artemisia dracunculus), lavender (Lavandula angustifolia), almonds (Prunus dulcis), apricot (Prunus armeniaca), strawberry (Fragaria × ananassa), passion fruit (Passiflora edulis) as well as a growing number of other plant species.

 

So whether you enjoy stouts, India pale ales, wheats, lagers or pilsners and if you prefer your beer flavourings to be “grassy”, “spicy”, “piney”, “citrus” or “floral” – you can thank the plant world for the important role they play in the beer brewing processes.