Early PIPEDA Appeal Ruling

For those of us trying to keep up with the meaning of the newish Personal Information and Protection and Electronic Documents Act, the ruling of the Federal Court of Appeal in Englander v. Telus is interesting for its ennunciation alone. One interesting point to note is a statement in relation to the somewhat daft but perhaps brilliant use of lay language in the key schedule to the statute:

[45] The Court is sometimes left with little, if any guidance at all. Clause 4.3, for example, requires knowledge and consent “except where appropriate.” Clause 4.3.4 sets up a standard of “sensitivity of the information,” only to add that “any information can be sensitive, depending on the context.” Clause 4.3.5 then goes on to say that “[i]n obtaining consent, the reasonable expectations of the individual are also relevant.”

[46] All of this to say that, even though Part 1 and Schedule 1 of the Act purport to protect the right of privacy, they also purport to facilitate the collection, use and disclosure of personal information by the private sector. In interpreting this legislation, the Court must strike a balance between two competing interests. Furthermore, because of its non-legal drafting, Schedule 1 does not lend itself to typical rigorous construction, In these circumstances, flexibility, common sense and pragmatism will best guide the Court.

This is the first higher court ruling which I have seen on the statute and marks the beginning of the interpretation of its principles which will flesh out the meaning of privacy in the private sector in common law Canada. Quebec, as we all know, operates under the civil code system, has had its own statute for a decade and protects privacy in the Quebec Charter of Rights and Freedoms. A more private place.

Joe Howe 200th

Interesting to note that next week will see the 200th anniversary of the birth of the greatest Nova Scotian and a great if reluctant Canadian, Joeseph Howe. Perhaps in commemoration, I will dig out that book of his early writings I have and repeat all the bad things he had to say about Truro 175 years ago.

Belgium: Thinking About Four Sorts Of Brown

belrod2

Continuing in the style of Four Belgian Blondes and Four Wittes, I am going to try to work through the Belgians I have squirrelled away over the last few months style by style. I also want to avoid one problem that arises doing a side-by-side, especially when you are looking at triples and strong ales. Four of those at 8 to 11%, especially when one or two only come in a quart, can frankly blow the top off yer heed. So, to ensure some benefit of the colour and head comparison, while at the same time avoiding a public display of the ever famous liquid lobotomy, I have decided upon a handy-dandy chart format for these posts. As I open each brew within the set, I will add it to the table with a photo of its label and one of the pour along with some notes. Click on the photos for a bigger view.

The trouble with this first set, however, is that they are not a style all. They are just a grab bag of styles all of which fall under the word “brown” more or less. The Petrus is a tangy Oud Bruin, while the Leffe Brown is something more familiar, a rich brown. The Kasteel is more of a barleywine while Rodenbach Grand Cru is a sour beer gone mad – the best malt vinegar you will ever find. All, however, are forms of browns from Belgium.

 

Belgian Browns Bottle and Pour Notes
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Petrus Oud BruinFlemish Brown


translucent mahogany		 petrus1

Lambic-like, sour cherry aroma, refreshing but also, at its core woodsy. Tart orange and spicy but in a good Christmas cake way. The body is not heavy. Slight carbonation – very light for a Belgian. 5.5% in a 250 ml bottle. BAs speak.
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Kasteel IngelmunsterQuadruple or Barleywine

 

Demarrara		 belkas2

This is a dandy big beer – brown sugar plumy or red grape malty goodness at 11%. Without a trace of orange peel or spice so no hint of a dubble. No sour at all so nothing oud about it. This is surprisingly fresh for its bulk…like me. Rummy. Very subdued hops, only enough to keep the sweetness from being cloying. Here is the brewery’s take on it. A juicy swallow ending in a hot port finish. 330 ml bottle. Advocates comment.
belrod1

Rodenbach
Grand CruFlemish Red



cherry wood patina

I said that this was the best malt vinegar you will ever taste and I am not kidding. This is pure soured, oak aged Belgian brew. Michael Jackson is kinder speaking of a vanilla-like oakiness, passion-fruit flavours, a clean sharp acidity like sour cream. That is all there but you have to appreciate that the acidity is that of a sub-puckeringly sharp wine. Vineous does not cover how sharp. Tart but only in the sense of King Tart of the Tartonians. Within the tart the is some reflection of spice and certainly a gooseberry-rhubarb custard trifle would go well with this. That acid lingers the palate with the yeast with some deference to richness. It is nice. Try it but prepare to wish for a nice light double IPA as a cleansing light chaser. 6% in a 330 ml bottle.Beertonians blown away.
 

bellef1

Leffe Brown Belgian Dark Ale

 

  

 

 

 

Chestnut

 bellef2

Hard label this one. It has some rich round brown like the Kesteel and also some tang like the Flemish Browns. Another calls it an almost double and another a dark ale. But labels have a limit. A lively head which leaves a rich foam ring. Medium to strong body. Cream and chocolate with a strong hop edge cutting the sweet. 6.5% in a 330 ml. Great on tap.Beersters consider.

 

The Cob

This is the TV show I not only want to be in – but host. It may have an alternate title like “What Not To Be”. It is all about the ideal of the average male…or maybe an average ideal about a male.

Here is the premise. Me and portland get a bunch of guys to take the bait and sign up for a reality show. In that show, we promise, somewhat like “The Swan” to recreate you, but as a real guy. Like “What Not To Wear” we promise to renew your ability to interact with humans as a better you – but, unlike these shows, we teach the poor saps who are competing for our good opinion to actually be a good person, not just look like an attractive person. We will not make you richer, get you a better carrer or make your home a mansion. We teach you not to be a jerk or humilate you trying.

In one episode, we take apart the jerk who treats pals’ sisters like crap and leave him a whimpering ball of jelly at around 23 minutes past the hour. We break in on a date gone wrong with the girl of his dreams, show how a slob can treat a lady right (portland’s talent shining here) and leave him in our tracks begging to learn the secrets of being decent. But 57 after the hour, we do. In another show, we start by taunting pro-bowlers from the stands about spending more time with their families instead of on the lanes of mid-sized Mid-West towns. They learn to get real if dullish jobs with reasonable long-term prospects and get a hobby involving something actually useful like homebrewing. I can do that. In the grand finale, we teach a group of the quiet and shy to rock-out, live on gin and condiments for a week and finish a big night out having eggs on toast at dawn in a town where no one speaks your language or takes your currency. The winners of every episode compete for a big final prize at the end of the season, which we award arbitrarily to someone who shares the cash with us as a lesson that life is not based on merit.

It could happen.

Quick Note: Labatt Porter

labportWhile on the road, I chanced by a depanneur near the pulp mills in downtown Hull and found an artifact, Labatt Porter. This beer is a vestige of an earlier style of Canadian beer which died away as lagers came on to the scene. Old lumberjack taverns up the Outaouais may still have old sign for porter painted on their outside brick walls. Ten years ago Molsons still produced a competing beer under the brand Champlain Porter. Now only this one is left and likely has one of its few remaining bases of popularity, such as it is, on the Quebec side of the Ottawa River. It is really a sweet milk stout. It is chocolatey, lactose sweet, a bit like a richer cola with low carbination and the aroma of new baked bread and caramel. It is not hoppy like the Sleeman Fine Porter or roasty like Cooperstown Benchwarmer. Not profound but comforting. Probably the best tasting beer for style Labatt still brews – which is not a great compliment. It may be gone itself in another decade. Click on the photo for a better view.