Spring has definitely sprung in Toronto, and that means it’s time to start getting back out on the patios, and trying some fresh, new seasonal-themed food and drinks. In that spirit, the Bier Markt has launched their Biers of Spring menu, which pairs some of the best food and beer together to help inspire your taste buds.

The best of spring lineup of beers includes Hop Mason IPA, a stunning, craft beer that was created for the Bier Markt; Yellow Snow IPA; Houblon Chouffe IPA; the refreshing Spearhead Hawaiian; Amsterdam Bone Shaker; Hops & Robbers; and Okanagan Pale Ale.

The menu, which runs until May 26, is highlighted by the Poulet au Bier, better known as the Bier Can Chicken for two, which is brined in, and then served with, a can of the Hops & Robbers IPA. The free range, whole chicken is slow roasted and served with baby mustard green salad, savoy slaw, tomato & onion tart, and cascade hopped honey glaze.

Also on the menu is the Prosciutto & Cheese Charcuterie, which is served up with velvety 18-month cured ham that goes beautifully with the smoky, bold flavour of the paired Hop Mason IPA; plus there’s the Spicy Beef Tartare, Salmon Burger Bites, Steak Flammekueches Cones, Grilled King Prawns, and the Beef Brisket, which has been smoked and braised for 24 hours.

To get you salivating a little more, I went down to the Bier Markt on the Queensway and met with Corporate Chef Michael Cipollo to talk about the Biers of Spring menu, and have him show off some of the delicious new featured dishes.

Watch the interview with Chef Michael Cipollo:

Bier Markt locations in Toronto include: the Esplanade @ 58 Esplanade, King Street West @ 600 King Street West, Shops at Don Mills @ 7 O’Neill Road, and the Queensway by Sherway Gardens Mall.

Bier Markt's Bier Can Chicken

Bier Markt’s Bier Can Chicken

About The Author

W. Andrew Powell
Editor-In-Chief

W. Andrew Powell lives, sleeps, eats, and breaths movies and entertainment. Since launching The GATE in 1999 Andrew has enjoyed being a pest to any publicist who would return his calls.

In his “spare time,” Andrew is also an avid photographer, and writes about leisure travel and hotels around the world.

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