In this issue of Poured Canada, we spotlight the ways producers are navigating change, from shifting consumer expectations to climate challenges and the hustle of markets.
For most of her career, Vancouver-based Kaitlyn Stewart has been known for what she can do with a shaker. As a world-class bartender and former Diageo World Class champion, she’s built her reputation on skill, precision and a knack for making people feel at home with a drink in hand. Now, she’s channelling that experience into a new format: the page. Her debut book, Three Cheers, isn’t just a collection of cocktail recipes – it’s a guide designed to meet every kind of drinker where they are. Spirited, classic or zero-proof, find out how Stewart makes every glass count.
Smoke from wildfires can make or break a vintage, and winemakers and scientists reveal how. From volatile phenols that cling to grape skins to targeted strategies like reverse osmosis, oak selection and hand harvesting, this story explains exactly how smoke interacts with wine – and what producers can do to manage it. Discover why timing, yeast choice and microferments are critical, and how some vintages thrive despite smoke exposure.
Selling at farmers’ markets and festivals is a key way for craft alcohol brands to connect with customers. Marcus Wiebe of Dead Horse Cider and Adam Keil of Mountainview Brewing share their hard-won tips. From eye-catching booth design and efficient setup to brilliant product selection, staffing and engagement with customers, this story describes precisely how to turn a weekend market into loyal fans and strong sales.
As always, if you have any comments or questions about this issue, or any issue, send me a message. If you have a topic you would like to see included in an upcoming issue, Poured Canada’s editorial team would love to hear about it. Likewise, if you have an article you would like to contribute, we would be thrilled to review it for publication consideration. If you haven’t already, don’t forget to follow us on Instagram!
Cheers,
