Exploring the Ottawa beer scene

Ottawa. 

Ottawa is Canada’s Capital city. 

It’s province Ontario can be divided into the north, which is forested and sparsely populated, and the south containing most of the population and farming land. 

The south includes the cities of Ottawa, Toronto and Hamilton.

Ottawa is on the eastern edge of Ontario, where it borders French speaking Quebec, separated by the Ottawa River.

It has a wealth of cultural spaces. 

The beautiful Parliament Hill, home to the Houses Of Parliament and Senate. National galleries, excellent museums and the historic Rideau Canal. 

The Byward Market offers unique cafe’s and specialist food shops and the Downtown area contains its restaurants, micro brewpubs and independent shopping. 

Contrast these with it’s metropolitan area containing embassies, government offices, banks and the white collar businesses of a busy capital city, and the Rideau Shopping Centre, containing large chains and bus station. 

The people are polite and all of the hospitality staff exceptional. There is some disparity in the city, with little support for those homeless and the out of work, so prepare to be asked politely, but assertively, for change. 

Often unfairly overshadowed by Toronto, Ottawa is a great spot. Historic and cultural with a nightlife with lots of seriously good independent bars, restaurants and poutineries offering Canadas national dish, Poutine.

But hey, I’m not a travel writer, you can find this info anywhere, let’s talk beer! 

AB InBev owned, Canadian Macro’s, Labatt, Alexander Keith’s and Mill Street Brewery dominate the Irish and Sports Bars. Along with Sapporo owned Sleeman, Molson and American Macro Brands in most others. 

But just below the surface is a wealth of Craft Beer. 

Toronto based Bellwood Brewery are world renowned and have collaborated with Evil Twin. While Montreal’s Dieu Du Ciel have several Rate Beer Top 50 brews. 

Craft Beer in Canada is localised with most microbreweries not leaving their own province.

(Pictured me at Brothers Beer Bistro)

Ottawa has had its own boom in the last few years with many microbreweries opening and craft beer appearing in restaurants and bars. Established brewery Beau’s donated old equipment to help younger brewer Beyond The Pale increase capacity. Small batch experts Whiprsnapr are responsible for some very creative beers, and hockey player owned Big Rig are having huge growth. 

Due to the wealth of microbreweries, transport costs and local loyalty, bars and restaurants in Ottawa stock beer almost entirely from Ontario, and much from around the city. 

All beers are kegged and force carbonated during brewing. A small amount of cask does get produced, though one brewer told me that they heavily refrigerate before sale.

Draught beer is predominately served in pints and half pints. 

Until new legislation was brought in in 2014 there was no standardised size for a pint measure, different bars and even individual beers had different sized “pint” glasses. 

At most bars there are three sizes, the now standardised 20oz pint, the same as the UK, a Canadian 16oz, received if you do not specify a pint, and a half pint at 10oz.

The smallest serving is 0.2l around a 1/3rd and is usually only available in a taster board. Across Canada bar staff will be more than accommodating offering generous tasters of any draught beer.

The bars are on the expensive side, with HST tax added at purchase and 15% tip expected, meaning you don't quite know what you've spent until receiving the bill. 

Outside of the bars all alcohol purchases are controlled by the Liquor Control Board Of Ontario, and sold in government owned Off Licenses; The Beer Store, Wine Rack and LCBO.  

The LCBO had the best craft range and stock solely from there local area.

Being government ran the prices are low in contrast to the bars. All breweries allow home purchase but most of the bars don’t.

(Pictured Beyond The Pale - Aromatherapy IPA)

There are also a number of Micro-brewery Taps, some independent like Beyond The Pale and others branded operations like Clocktower Brew Pubs and my first stop 3 Brasseurs.

Begun in Lillè, they expanded over France, before moving in 1985 to Montreal then around Quebec and finally into Ottawa.

They offer six beers brewed in house, a “neighbourhood special” only available in that location and a seasonal. 

At their Sparks Street location I tried regulars Ambree (Amber) and IPA. The recipes are good but its the freshness that stands out, most noticeably in the IPA. The Neighbourhood beer was Lucky Penny a Copper Rye Ale, and the Seasonal Blizzard, an 8% Barley Wine which was ok but tasted more like a strong American golden ale. 

The fermenters are viewable behind a bar which has seating and large television screens. Its a pleasant space with a good atmosphere, but lacking in personality.  

We had nachos and our waiter recommended visiting The Black Tomato for Ottawa beer and great burgers.

We had eaten a lot of nachos, so we didn't try the burgers, however the beer selection was very good. Due to it being January there were 12 of the 21 taps available, and we chose a tasting board of 4. This included Stalwart Brewery from Carleton Place in Ottawa, a brewery I would continue to seek out during my visit. The board featured Dr Feelgood, an excellent, thick, pine and citrus IPA with Barley, Wheat and Rye and Thriller, an Imperial Porter with Cocoa Nibs. The Black Tomato is in the Byword Market in a late 19th century stone heritage building. It has a warm and bistro-like interior with a small bar with seats and restaurant tables. Our server was knowledgable and friendly and told us about another staff member who was from Leeds. 

After a day touring the rest of the city we finally hit Ottawa's highest rated bar on Ratebeer.

A few minutes from The Black Tomato, Brother’s Beer Bistro did not disappoint and we visited three times throughout my stay.

A small comfortable one-room space, with booths, window tables and some seats at the bar. With very knowledgable staff and 17 taps, these rotated around two taps a day, which is some going for the size of the venue and being January. They offer two tasting boards, “range” and “rare”, we opted for the rare board. This featured six beers with a selection of funky styles and an amazing bourbon barrel aged imperial stout from Nickel Brook Brewing, which I later brought home. Other highlights were a Bretted porter by Beyond The Pale and Dieu Du Ciel’s Peche Mortel, the highest rated Canadian Beer was dispensed with Nitrogen for a smooth beer, and was incredible. 

The bottle fridge was extensive with a plethora of Canadian beers including Bellwoods as well as 3 Fonteinen, Jolly Pumpkin and they had had Westvleteren 12 “for about ten minutes” - according to the barstaff. 

(Pictured Dominion City and Brothers Bistro Collaboration Brew - For Whom Dubbel Tolls)

Outside of Downtown, we travelled to newly gentrified Hintonberg, around a 30 minute bus ride out of Downtown. 

We were planing to visit Beyond The Pale Brewery Tap. 

The tap is open Tuesday to Sunday, we went on Monday, like i said I'm not a travel writer! 

Fortunately we were able to visit The Wellington Diner, who had Beyond The Pales’ Pink Fuzz on tap, a grapefruit wheat beer which was incredibly fresh.

The Wellington Gastropub, listed in Ratebeer's top five bar/restaurants in Ottawa, was a couple of blocks down. We didn't eat but their food looked excellent. We did have a flight of six for 9 dollars from the selection of 12, all the beers being local to Ontario. The board included another exceptional beer from Stalwart Brewing, Dos Jefes was a superb grapefruit and Vanilla IPA, and Nickel Brook’s Headstock IPA. With great surroundings and excellent ambience, I thoroughly recommend taken this short journey out of the centre to them. 

Back in the centre we ate at Chez Lucien. A small selection but with decent beer choices and excellent food, I had Bicycle Craft’s Velocipede IPA with a delicious BBQ Pork Steak. 

This intimate Quebec Style speakeasy is always very busy so there may be a short wait for a table, while you are waiting be sure to check out the jukebox. 

On the flip side, avoid Lowertown Brewery, a micro brewpub with a noisy sports bar, badly brewed house beers and ropey service.

We also took part in a brewery tour run by Brew Donkey.

Canada is somewhat impossible to explore fully without a car, so Brew Donkey run bus tours to craft beer breweries around Ontario.

Here lies a rare opportunity to visit many of the local breweries and not be limited in trying beer due  to driving. 

Travelling to breweries throughout Ottawa and Kitchener, Brew Donkey tours can be booked as a private outing, with your own selection of destinations or book on to tours with predetermined routes. 

We opted for the latter taking us around the west of Ottawa, calling at breweries Whiprsnapr, Big Rig and Covered Bridge.

The was an express tour, taking four hours and visiting the three breweries for 45 minutes at each. Other tours include more breweries, lunch and can take from five to eight hours. 

At each brewery there is a short tour of the facilities, a guided tasting of three samples and a short period to take samples from the brewery tap. Each brewery offers the chance to purchase beer to take home.

The tour costs 69cad per person, plus taxes (gotta love that Canada!), I paid £96.98 for two tickets.

This is a fun whistle-stop tour, with a 15-20 minute talk about the brewery varying in information and quality from venue to venue. Its a great entry level tour into craft beer with the longer tours providing more detail. The promised on bus education session was about how beer is made and lasted minutes. This tour is about riding a school bus, hitting the breweries and getting those  samples in.

We were picked up from Craft Beer Market, in the Glebe, Ottawa. Somewhere between a chain bar and independent they boast 100 taps, its a great introduction to Ottawa Breweries and they'll give you lots of samples.

(Pictured one of two pillars holding around 50 taps at Craft Beer Market)

All in all a great visit, Ottawa's scene is strong, homegrown and supported by bars, the LCBO and companies like Brew Donkey. 

Drinking out isn't cheap, but the quality of the beer and the knowledge of the staff make it worth while. As with America all establishments are predominately catered for food with few for drinks only, so sit at the bar and take the opportunity of tasters and your servers knowledge.

Must try:

Bellwood Brewery

Dieu Du Ciel 

Muskoka

Beyond The Pale

Nickel Brook

Stalwart

Brewery spotlight: Port Brewing / Lost Abbey

In a year of hugely anticipated releases from the likes of Omnipollo, Cloudwater and Siren, here at Brew Cavern we decided it was the perfect time to highlight a series of understated breweries that deserve more exposure.

Over a series of Blogs we will feature amazing beers that keep outside of the limelight, brews which are hard to come by, and make unique gifts. 

The Brewery

Port Brewing/Lost Abbey

It all started with pizza.

Siblings Vince and Gina Marsaglia began a pizza restaurant in San Diego, CA in 1987.

Pizza Port offered quality pizza complimented by exceptional craft beers from a burgeoning American scene. 

Vince was a keen home-brewer, and the restaurant would showcase guest brews from home brewers around San Diego. 

The premises offered extra space allowing him to brew on site. By 1992 a 7 barrel brewing system has been installed and Pizza Port was transformed into a microbrew-pub. 

This model was expanded to four other locations around Southern California, San Diego itself becoming a hot bed for craft beer with breweries like Stone, Alesmith and Ballast Point. 

As popularity grew, one location at San Marcos became the headquarters for the Marsaglia’s first true brewery. 

As Port Brewing LLC, they eventually moved into former Stone Brewing premises and installed a canning unit to meet huge demand. 

The brewery is responsible for Wipeout IPA, Old Viscosity and Shark Attack amongst others, beers which are highly desirable in the US and hard to find outside of it. 

This new headquarters is shared by sister brewery The Lost Abbey. 

The two breweries are both owned by Vince and Gina with brewery operations managed by former Pizza Port head brewer Tomme Arthur. 

Steve Burchill is head brewer at Port Brewing and part of a team of four headed by Arthur at The Lost Abbey.

The Lost Abbey is responsible for creating Belgian Styles, Wild Ales and other specialities. Utilising wild yeasts, like brettanomyces, in a lot of the complex styles they produce. There is a sign reading “In illa brettanoymces nos fides” or “in brettanomyces we trust”, which welcomes you into the barrel room. 

We have been lucky enough to have a few beers in stock from each side of Port Brewing/Lost Abbey.

Port Brewing 

Older Viscosity

12%

100/100 Rate Beer

Each year a portion of core beer Old Viscosity is a put into Heaven Hill bourbon barrels for six months. Various barrels are used and then the contents blended to create, Older Viscosity.

Aromas of vanilla, chocolate and bourbon soaked raisins. Pouring a thick jet black with tastes of sweetness, and dark chocolate bitterness. Slight vanilla and huge bourbon aftertaste. The palate is thick, sticky and softly carbonated.

The Lost Abbey

Track #8 

13.7%

99/99 Rate Beer

Track 8 is the end result of a line of incredible Belgian style beers created at The Lost Abbey. 

Starting with Abbey Ale - Lost and Found, the brewers upped the recipe into a beast of a beer. Released as Judgement Day, this was a strong dark Belgian Style Quad made with four fermentable sugars, malted Barley, Raisins and Candi Sugar. 

Previously The Lost Abbey had taken Judgement Day and aged it in bourbon barrels over sour cherries with wild yeast. The end creation being, Cuvee De Tommee.

Before the addition of cherries the brewers tasted the beer, influencing them to create a bourbon barrel aged version of Judgement Day. 

They noted how central the raisin flavours were and went on to recreate Oatmeal Raisin Cookies. So, instead of adding cherries they added cinnamon sticks, and for a further kick, dried chiles.

With no set release time each year Track 8 is released “when it is ready” 

A luscious dark Quad, with huge raisin and dark fruit character, smooth mouth feel and gentle booziness, carried through with a building chilli heat, chocolate and cinnamon. 

This beer is part of the Lost Abbey Box Set, rock and roll inspired beers each linked to a classic rock song, in this case Iron Maiden’s Number Of The Beast.

Brewery Spotlight: To Øl

The Brewery

To Øl

Gypsy, Contract, Pirate, Nomad, Magpie…. Gold Digger! 

They have many names, but these types of brewers all do one thing. 

Not owning there own brewery they, instead, brew at others.

This allows them an incredible flexibility and an ability to constantly produce unique and exciting, small batch beers, sometimes ground breaking and always rule bending.

To Øl are one of these breweries.

Founders Tobias Emil Jensen and Tore Gynther met at a summer school where they formed a friendship with pre-Mikkeller, Mikkel Borg Bergsø, who was their teacher.

This enabled the three access to the school kitchen after hours, where they began experimenting with brewing. 

Along with, Evil Twin founder and brother of Mikkel, Jeppe Bergsø, a beer club was formed.

This group were committed to drinking, discussing and ultimately creating quality beers, rebelling against Carlsberg’s grip on Denmark. 

As Mikkeller took off, Jensen and Gynther were continuing to home-brew and perfect their skills. After beginning to brew professionally in 2010 their talent led them to entering Ratebeer’s best breweries in the world in 2012.

Using the Gypsy brewer model, the pair create a multitude of one off beers and collaborate with others world wide. They are renowned for creating unique beers for restaurants and bars the world over.

To Øl is Danish for Two Beers, showing the importance of Jensen and Gynther’s friendship, and history of ordering at the bar together.

Beginning with two people and one beer, as of 2015, To Øl have now produced over 150 beers with a uniquely close knit team of only 8.

What sets Jensen and Gynther apart from others is their view of brewing from an experimental and scientific view point. They aim to never produce a beer that isn't edgy, with artwork to match from graphic designer and friend, Kasper Lede.

The Beer

Sur Series

Along with some quality IPA’s, American Wheat’s and Bretted Table Beer, here at Brew Cavern we stock the well respected Sur series. 

The Sur Series of beers are described as, kettle soured pale ales with additional dry-hopping.

Instead of souring through spontaneous fermentation in open vat’s or using wild yeasts, as with Belgian Lambic, Kettle Sours gain there tartness from the introduction of bacteria into the wort, the boiled malt and water at the base of every beer. 

Not open to the variables of natural processes the results can be controlled precisely. 

Dry-Hopping is the late addition of Hops in brewing. Rather than boiling the malt, hops and water together, they are added to the wort after it has cooled. The result is a full flavour, low bitterness and strong aromas. 

The lower bitterness gives a space in the pallet for the sourness of the base ale complimented by the flavour of the hop variety used.

A light Wheat malt is used to give body and mouthfeel holding in the sourness and hop flavours. 

The Sur series is lightly sour and a good introduction to anyone interested in those flavours. 

Sur Citra 5.5%

This Pale Ale uses Citra Hops to provide a zingy citrus fruit flavour, always popular with drinkers, with the additional sourness there is a grapefruit like undertone and light acidity. 

Sur Amarillo 7.5%

Brewed as an IPA, this hop is used to create tropical fruit flavours, citrus and pine highlighted by a higher ABV and addition of oats for body.

Sur Centennial 5.0%

Heavily hopped with a resinous and piney aroma, slightly more bitter with lemon and floral notes. This time without the wheat for a lighter body. 

Brewery Spotlight: AleSmith

In a year of hugely anticipated releases from the likes of Omnipollo, Cloudwater and Siren, here at Brew Cavern we decided it was the perfect time to highlight a series of understated breweries that deserve more exposure.

Over a series of Blogs we will feature amazing beers that keep outside of the limelight, brews which are hard to come by, and make unique gifts for Christmas. 

The Brewery

AleSmith

You may have noticed the small tags on various bottles in store. These display the beers rating on respected beer review site ratebeer.com. 

Based on these ratings the website then compiles a list of the best breweries each year, AleSmith were Ratebeer’s brewery of the year, twice!

Founded in 1995 by Ted Newcombe and, a man with possibly the best name in beer, original brewmaster, Skip Virgilio. The pair were later joined by Peter Zien and they ran the brewery, office and tap room between the three of them.

Zien bought the San Diego based brewery in 2002. With a craft beer scene now flourishing, there was stiff competition from local breweries like Modern Times, Stone and neighbour Pizza Port who incidentally were one of the first locations to sell AleSmith beers.

Having grown in size, Pizza Port’s old premises is now base of operations for acclaimed breweries, Lost Abbey and Port Brewing. 

Having already made waves in the American beer world with a Belgian strong ale, Horny Devil, it was in 2003 that the brewery released the bourbon barrel aged beer, Speedway Stout. 

AleSmith’s flagship brew raised their profile internationally and still ranks in the top five imperial stouts in the world. 

The original brewery was based in Miramar, before success led them to move to a bigger premises only two blocks away. The former premises is now home to Mikkeller - San Diego, brewing collaboration beers as well as Mikkeller’s own brand. Zien, overseeing initially, still assists occasionally, holding a minority stake in the operation.

The Beers

AleSmith - Grand Cru

Grand Cru is a dark chestnut coloured Belgian-style Ale with vibrant fermentation aromas of fruity esters and spicy phenols. A sweet caramel malt, raisin, and plum-like character combines with the complex fermentation profile of the Belgian yeast strain and hints of bittersweet chocolate in the finish. Its full body and velvety mouthfeel make for a slow and satisfying drinking experience. Grand Cru is meant to be savoured and will age nicely.

Ratebeer 99 overall / 99 style

AleSmith - Decadence 2015

This Anniversary Ale was originally brewed in 2005 to celebrate a decade of brewing. 

Each year since a special beer of a new style has been brewed.

A fresh take on the Belgian Amber, this big, complex, amber-hued ale was brewed with a substantial amount of Belgian and European malts that complement the spiciness imparted by Belgian abbey yeast. The result is a perfect balance between rich, toasty maltiness, Belgian Candi sugar and the light, floral profile of European hops. Enjoy this hearty Belgian-inspired brew now or age at a cool temperature to increase its complexities.

Ratebeer 90 overall / 86 style

Mikkelller and AleSmith  - NY Verden (New World)

Brewed at Mikkeller San Diego the recipe was devised by Alesmith’s head brewer Anthony Chen.

Ny Verden is an old ale, that uses different sugars like piloncillo, maple syrup and dark agave syrup, working with a rich malt to a full bodied complexity, rich and filled with flavours of dark fruit,  figs and maple syrup.

The beer will improve with age and will develop sherry like undertones.

Ratebeer 95 overall / 90 style

Brewery spotlight: Jolly Pumpkin

In a year of hugely anticipated releases from the likes of Omnipollo, Cloudwater and Siren, here at Brew Cavern we decided it was the perfect time to highlight a series of understated breweries that deserve more exposure.

Over a series of Blogs we will feature amazing beers that keep outside of the limelight, brews which are hard to come by, and make unique gifts for Christmas. 

The Brewery 

Jolly Pumpkin Artisan Ales

According to founder and brewmaster Ron Jefferies there’s no story behind the name of Jolly Pumpkin apart from him having “a very strange brain”.

Jefferies, an advocate of the slower pace of life, was always keen to live his life on “Hawaiian time” and to start his own brewery. 

Having studied brewing science in 1991 he did just that, with a small team in 2004. 

Based in Dexter, Michigan, Jolly Pumpkin have an international reputation and a specialty for producing small batch, unfiltered and unpasteurised, rustic beers. 

As with many American Breweries, Jolly Pumpkin are heavily influenced by Belgian styles. Their niche, however, is to age beers in wooden barrels formerly used to store wine. 

Occurring naturally in these containers are wild yeasts and bacterias, including Brettanomyces, adding a complex flavour profile to the beer, which remain through to bottling, to create unique ageing characteristics. 

The aim of this is to recreate an approximation of the taste of beer before pasteurisation and industrialisation. 

Jolly Pumpkin operate three pubs in Ann Arbor, Traverse City and Detroit with a tap room at the brewery. 

As a state Michigan is also home to Founders, Bell’s and Mead producer B.Nektar, who collaborated with UK Brewer Siren on Uncle Zester, a sour citrus braggot, a style which is almost a mead ale hybrid.

The Beer

Jolly Pumpkin - Luciernaga

750ml

Rate Beer - 99 Overall / 100 Style

Luciernaga or “The Firefly” is a 6.5% ale loosely described as a Spiced Belgian Pale. 

Brewed in the Grand Cru tradition, yeast cultures are used to create an effervescence and smooth mouth feel. Coriander and Grains of Paradise - a citrusy pepper related to Ginger - are added to round out a spicy palate to sit against the soft American hop aroma, complimenting a silky body and earthy wood, apple, and a saison like funk.

Imperial Porter and Stout bottle share

Impromptu Imperial Porter and Stout sharing night with four fantastic examples from the Brew Cavern range.

We decided to drink in order of percentage straight from the shop with no further refrigeration.

First up a vertical between Ramsgate Brewery's Gadds Imperial Stout 2014 and the 2012, aged with Brett. 

The 2014 was rich and thick but not overly viscous, moderate carbonation gave a slight fizz but it poured with a thin head that dispersed quickly. Dry Chocolate and coffee on the nose and a dark black colour.

Robust but understated with chocolate, light coffee, some dark fruit, bitter chocolate from the Kent grown Hops (although I am struggling to find out what variety), good mouth feel with a gentle warming alcohol finish despite the 10% abv. A solid Stout without any flaws.

But how has the extra two years in the bottle with Brettanomyces affected the beer?

Increased carbonation gives a richer, silky body leaving a thin white head, the fizziness, however, has diminished.  The base Stout has matured, more chocolate and a little sweeter, but the Brett!

Masses of rich dark fruit, raisins and dates. Still understated these new flavours are set back and deep with in the beer, slight metallic dryness but no sourness. Again the abv, now 12%, is hardly noticeable. Wonderful.

Next Buxton Brewery's Rain Shadow, Bourbon Barrel Aged, 12.2%

I like the original beer, luxurious and rich malt sweetness and bitterness to make it incredibly moreish. 

You never quite know how Barrel ageing will affect a beer, this is a masterclass. 

The bitterness has gone but has turned to a roasted flavour. Rich chocolate and sweet bourbon base a perfect level of alcohol, and top notes of vanilla coffee, molasses and oak. It's exactly what you want from this beer, and so few barrel aged beers deliver as well as this.

I shan't go into anymore detail as I had the last one in the shop, sorry!

Finally 

To Øl, Smoke On The Porter, 13.4%

An Imperial Porter brewed with peat smoked grain and oats, this has a pour as thick as the stouts with a subtle carbonation and a viscous body. A complex aroma of dark fruit, peat, licorice, chocolate and coffee. 

One of the smoothest beers I have ever drunk, beautiful spicy peat, chocolate, licorice and the smoke, wow. I felt like I could have breathed it out after sipping, but it was a delicate, bonfire-like smokiness ingrained with the peat, lingering just enough. Along side this a warming whisky finish. World Class.

Smoke on the Porter, Ramsgate's Imperial Stout 2014 and Bretted 2012 are still available at Brew Cavern. 

They're not hanging around tho!

Note from Matt H: hoping to grab another case of the Bourbon Rainshadow soon, so keep an eye out for that one!

Review: Mikkeller Forêt Limousine, Medium Toasted Barley Wine

Mikkeller Forêt Limousine, Medium Toasted Barley Wine

19.3%

We featured this beer in a recent article about beers to pair with cheese, so it would be rude not to try it.

Part of a range from Mikkeller, that also features a lightly toasted oak version, this barley wine has a boozy sweet aroma of caramel and sherry. 

Appearance is a deep amber/orange, with a thin off white head.

Mouthfeel is thick and viscous with soft carbonation.

The taste is sticky, sweet and with a base of sugared orchard fruit, rounded off with a long oak like finish with port wine, figs and a slight hint of vanilla.

It’s boozy, but does drink well below it’s 19.3% ABV!

We recommend pairing with strong, mature blue cheeses on a cold night.

Ratebeer: 92 overall

Check out the other beers to pair with cheese chosen from The Cheese Shop in Exclusive Magazine available online and free around Nottingham.