LCBO Food & Drink Autumn 2021

LEADERS OF THE PACK

Sustainability Champions Thinking outside the box, these people and places are getting creative when it comes to recycling, and reducing waste and their carbon footprint.

B is for Beau’s, beer—and B Corps Tim and Steve Beauchesne, Co-founders, Beau’s Brewing Co.

Ramage recommends sustainontario.com to find resources available near you.

Certified B Corporations globally meet strict standards for caring for the environment, their employees and the community. Beau’s became the first Canadian brewery to qualify in 2014— and still inspires others to follow their lead. The brewery treats its waste water, sends its spent goods to be used at local farms and runs on renewable energy. In 2016, father and son founders Tim and Steve Beauchesne sold the brewery to the employees. Taste the ben- efits in Beau’s Local Organic pale ale ( LCBO 19358, 473 mL, $3.95), Canada’s only certified carbon-neutral and organic beer.

zero-waste bar star

Kelsey Ramage Owner, Dolly Trolley Drinks, and co-founder, The Trash Collective The International Bartender of the Year at the 2020 Spirited Awards, sustainability pioneer Kelsey Ramage is helping raise the bar for her industry.

Cream of The Crop Omid McDonald, Founder and CEO, Dairy Distillery

As the head barkeep at one of London’s best drinking holes five years ago, Canadian Kelsey Ramage witnessed how much waste—from pro­ duce to plastic straws— the bar industry created and took note of its non-sustainable practices. She and partner Iain Griffiths created innova­ tive products and solu­ tions (like a citrus “stock” made from once-juiced hulls) served at global pop-up events that were so popular, they started a sustainability-focused hospitality company, The Trash Collective.

Ramage came back to Canada to open a highly anticipated bar, Supernova Ballroom, in Toronto in 2019; when it closed in early 2020, she pivoted to creating bottled cocktails under the Dolly Trolley Drinks brand. “Now, sustain­ ability just seems like a normal part of how I make drinks,” she says. Not only bartenders and imbibers but drinks pro­ ducers have followed her lead: She’s been a Global Sustainability Ambassa­ dor for spirits company Pernod Ricard, encour­ aging conversations

around everything from earth-friendly distilling practices to recyclable packaging. Ramage’s future plans include reopening Supernova Ballroom and creating training oppor­ tunities for bartenders, including those from under-represented and minority groups. Her advice to help keep your consumer footprint small, “Whether it’s finding a fresh produce box to order online or choosing a local bookstore for a cocktail book you want, shop at local places.”

A sugary liquid called milk permeate was con- sidered a waste product, but Omid McDonald saw its potential. With the University of Ottawa, he perfected a process to distill it into Vodkow ( LCBO 11573, $33.05), a clean, crisp vodka with a smooth finish. It’s also the base for Vodkow Cream ( LCBO 18224, $29.95), “the only lactose-free cream liqueur in North America,” McDonald proudly declares. Collaboration celebration Look for the limited-edition Almonte Friendship Series at the LCBO this holiday season. It fea­ tures Vodkow cream liqueurs made with local Equator Coffee, Hummingbird Chocolate and Fulton’s Maple Syrup. — Charlene Rooke

PORTRAIT BY 1 PROJECT; COCKTAIL BY SUECH AND BECK

— Charlene Rooke

More people to follow: @spentgoods @southbrookvineyards @cowbellbrewing

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AUTUMN 2021 FOOD & DRINK