School House Booze

By The Tipsy Teachers
schoolhousebooze [at] gmail.com

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Guidance Consellors

March 24, 2016

Become Impressively Bitter

Here’s a quick little guide to becoming extremely impressive. We recently visited our pals Marie and Todd over at Revenge Gym for a gin filled podcast …

December 15, 2014

Put This Tipsy Textbook Under Your Tree

We’ve been studying booze for exactly a year and a half. That’s 16 months of late night Wikipedia searches, learning from Supply Teachers, interviewing Profs and …

December 10, 2014

Beerology: Mirella Amato, The Original Beer Prof

Aren’t we lucky to live in a place that so whole-heartedly supports the craft beer industry? It’s as if craft beer is Toronto’s favourite subject and the city …

December 5, 2014

Mica Harvey is Raising The Bar at BarChef

It was a cold November night when we found ourselves snuggled up in dark leathery couches in one of Toronto’s most unique cocktail bars. Recognized around …

September 9, 2014

My Wine Canada: Order Wine From Sea To Shining Sea

Let’s get real here. Online shopping is kind of the best. Buying 10 pairs of shoes at 1AM while wearing your P.J’s and eating cold pizza …

May 5, 2014

9 Booze Connoisseurs You Need To Know Now

When we first began this journey of Alcohol Education, we had no idea where it would lead us. These past 9 months (yup, today marks our 9 …

April 25, 2014

We’ve Got Fever Pitch For Left Field Brewery

It’s less about baseball itself and more about being able to attach ourselves to something that is iconic and fun and has a lot of history …

April 14, 2014

Do You Even Brew, Bro?!

DO YOU EVEN BREW, BRO?! Did you know that there’s a revolution happening right under our noses? Toronto craft beer professionals and novices are beginning to experiment …

April 11, 2014

Brickworks Ciderhouse: How Do Ya Like Them Apples?

“We’re very sustainable; no ingredients that we use come further than 300 km and we use 100% Ontario apples.” – Chris Noll Move over beer, Brickworks …

March 25, 2014

David Ort, Foodie PhD.

“It’s was a fun topic to write about because the more we talk about it, the better our food gets and the better our experience gets with beer. …