Editing Labatt Brewing Company (section)

==Brands==
[[File:Labatt Blue Bleue Indians.jpg|thumb|A case of Labatt Blue sold in the United States. Note the 'Imported' label. ]]
''Labatt 50'' is a 5% [[abv]] ale launched in 1950 to commemorate 50 years of partnership between the grandsons of the brewer's founder. The first light-tasting ale introduced in Canada, Labatt 50 was Canada's best-selling [[beer]] until 1979, when, with the increasing popularity of [[lagers]], it was surpassed by ''Labatt Blue''. Labatt 50 is fermented using a special ale yeast, in use at Labatt since 1933.

''Labatt Blue'' is a 5% abv [[pale lager]].<ref>{{cite web |url=http://www.ratebeer.com/beer/labatt-blue/252/ |title=Labatt Blue from Labatt Breweries (InBev) - Ratebeer |publisher=www.ratebeer.com |access-date=May 10, 2010 |url-status=live |archive-url=https://web.archive.org/web/20101028101353/http://www.ratebeer.com/beer/labatt-blue/252 |archive-date=October 28, 2010 }}</ref> There are {{convert|12|impfloz|mL|sigfig=3}} of beer in a bottle of ''Labatt Blue''. There are 355&nbsp;mL of beer in a standard can of Labatt Blue/Bleue in Canada with other volumes available in specific regions of the country.

In Quebec, Labatt also produces a stronger lager, ''Labatt Bleue Dry'', at 6.1%.<ref>{{cite web| url = https://www.labatt.com/brands/regionalbrands.php?name=bleuedry| title = Labatt.com - LDA}}</ref>

Blue, the company's flagship brand, has entered a number of international [[Competition|beer ratings competitions]] and has always performed notably well.{{Fact|date=November 2022}} In 2003, ''Labatt Blue'' received a Gold Quality Award at the World Quality Selections, organized yearly by [[Monde Selection]].<ref>{{cite web|url=http://labattblueus.com/|title=Welcome - Labatt US|website=labattblueus.com|access-date=May 1, 2018|url-status=live|archive-url=https://web.archive.org/web/20130123070146/http://www.labattblueus.com/|archive-date=January 23, 2013}}</ref>

Labatt had patented a specific method for making [[ice beer]] in 1997, 1998 and 2000: "A process for chill-treating, which is exemplified by a process for preparing a fermented malt beverage wherein brewing materials are mashed with water and the resulting mash is heated and wort separated therefrom. The wort is boiled cooled and fermented and the beer is subjected to a finishing stage, which includes aging, to produce the final beverage. The improvement comprises subjecting the beer to a cold stage comprising rapidly cooling the beer to a temperature of about its freezing point in such a manner that ice crystals are formed therein in only minimal amounts. The resulting cooled beer is then mixed for a short period of time with a beer slurry containing ice crystals, without any appreciable collateral increase in the amount of ice crystals in the resulting mixture. Finally, the so-treated beer is extracted from the mixture."<ref>{{cite web |url=http://patents.justia.com/patents-by-us-classification/426/16?page=4 |title=Of Malt Wort Patents (Class 426/16) |author=<!--Staff writer(s); no by-line.--> |date=2017 |website=Pantents, Justia |publisher=Justia |access-date=January 27, 2017 |url-status=live |archive-url=https://web.archive.org/web/20170202052946/http://patents.justia.com/patents-by-us-classification/426/16?page=4 |archive-date=February 2, 2017 }}</ref> The company provides the following explanation about ''Labatt Ice'' and ''Maximum Ice'' for the layman: "During this unique process, the temperature is reduced until fine ice crystals form in the beer. Then using an exclusive process, the crystals are removed. The result is a full flavoured balanced beer."<ref>{{cite web |url=http://www.thebeerstore.ca/beers/labatt-ice |title=Labatt Ice |author=<!--Staff writer(s); no by-line.--> |date=2017 |website=The Beer Store |access-date=January 27, 2017 |url-status=live |archive-url=https://web.archive.org/web/20170202042140/http://www.thebeerstore.ca/beers/labatt-ice |archive-date=February 2, 2017 }}</ref>