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Raising a glass to wines, ciders and beer
Quick Fact
Cider is a fermented alcoholic drink made from apple or pear juice. Pear cider is often called “perry”.
Fruits such as grapes and apples aren’t just consumed as food; they also make excellent beverages. Canada’s main wine regions are found in Ontario, British Columbia, Québec, and Nova Scotia, where more than 670 grape
wineries employ over 37,000 Canadians.29 And Canadians like what they produce – we enjoy over a billion glasses of Canadian wine each year!30
Long popular in the UK and other countries, the cider craze is captivating Canadians too. Many of Canada’s new craft cideries are using North American apple varieties like McIntosh, Ida Red, Spy, Gala, Paula Red, and Russet to
make their ciders. Some cideries are also working to bring back traditional cider apple varieties, those that have largely been forgotten and been replaced with sweeter varieties better suited to eating.
Craft beer is also popular,
and becoming even more so. There are farmers who grow specialty grains and different hop varieties to help brewers make very unique types of beer. Many of these are locally made in small breweries. In 2016, Statistics Canada recorded 775 breweries across the country, more than ever before.31
Pro le
Michelle Jaelin
A Canadian vineyard
Philippe Quinn & Stephanie Maynard
Philippe Quinn’s great-great-great grandfather arrived in Eastern Canada from Ireland in 1843 to begin a new life, starting a small farm to feed his family. Today, Phil, together with wife Stephanie Maynard, is the sixth generation to run the family farm near Montreal, growing asparagus, berries, sweet corn, apples, garden vegetables, pumpkins, squash and Christmas trees.
While many local farms were sold for development, Philippe and Stephanie embraced the local
food movement, selling produce and value-added local food products directly to the growing
urban population nearby through their farm store, you-pick opportunities, and local markets. That’s complemented by a range of agri-tourism activities that encourage families to come out for a “day at the farm”.
“We  rmly believe that farms must be pro table to be sustainable and that simply can’t be left to chance or just counting on good weather,” says Phil, summing up their approach to ensuring a seventh generation on the family farm.
The Real Dirt on Farming 23
Stephanie Maynard & Philippe Quinn with their children

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