Canadian summer? Means it's hit 10C or 50F. Means that you can almost see green grass through last year's grey lawn hay. Means that you went to commune with the BBQ department at Canadian Tire with all the other hungover Tim Horton's slugging early risers, then went and bought more meat just in case the meat you bought already isn't enough meat. Means that you took the kids to the park to play 500 Up, signed them up for softball league and went home to watch the Sox and Yanks in a hoodie inside because you have all the windows open willing it to be warm.
Goose Island's 312 is a good approachable weisse, lemony and herbal, but no where near as interesting as the Muskoka Summer Weiss that I had the other day. That one's so good that I used it as the base for the BBQ rib citrus mop sauce. Three or four hours at 250F then finished on a smoky BBQ outback. There are many ways that pork and weisse beer go together but this is one of my favorites.
Jay has declared the topic for the next edition for The Session to be beer and cheese and I am looking forward to it. But if I had another chance to pick a theme, I might go with pork.