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Archive for ‘Savvy Hip Hops’

A brand new brewery in the Muskokas

Posted by Katy

Wednesday, November 30th, 2016

The Haliburton Highlands is a community located in central Ontario. It’s known for its vast cottage area thanks to its many river and lakes. While the economy is mostly dominated by tourism, there’s a thriving creative community.

It was this combination of natural beauty, community and creativity that attracted Michael and Jewelle Schiedel-Webb to the area. While they were simply cottagers at the time, they saw an opportunity to join the vibrant community by showcasing the area’s local producers and enjoy everything the Haliburton Highlands had to offer…and to create their thriving new brewery – Haliburton Highlands Brewing.

In this month’s Savvy Hip Hops, you will find:

-Blueline Blonde Ale
-Honey Brown Ale
-Irish Red Ale
-India Pale Ale
-Winter Warmer
-Belgian Rye Porter

Need more beer? 

If you would like additional bottles of any beer featured in Savvy Hip Hops, just call our Savvy Brew Crew & we’ll do our best to arrange a special shipment for you. Put us on speed dial – Savvy Hip Hops Hotline: 613-SAVVYCO (728-8926) or cheers@savvycompany.ca

Cheers!

Debbie & the Savvy Brew Crew

 

Introducing…
Haliburton Highlands Brewing
by Katy Watts, Cicerone & member of the Savvy Brew Crew

 

Located in Abbey Gardens, a former gravel pit now a 300-acre green space, Haliburton Highlands Brewery has gone through several transitions since opening an expanded brewhouse in October 2016. The brewery is the product of Michael and Jewelle Schiedel-Webb’s love of the Highlands area and their dedication to the local food economy.

 

haliburton-logoFrom Idea to Reality!

Michael and Jewelle had been cottaging in the Haliburton Highlands area for close to 15 years. During those years, they fell in love with the area. “We spent many Friday nights driving up in the car talking about what we could possibly do to let us live and work in this space,” muses Jewelle. “A few years ago I was working in high tech and I was ready to make a transition and I said, ‘You know what Haliburton needs? A craft brewery!’ We don’t have one, we need one and it’s a growing industry.”

With the decision to open a brewery made, the husband-wife team made a deal. Michael would learn how to brew while Jewelle would figure out all the business and regulatory components.

Michael went on to complete the Brewing Technology program at the Siebel Institute and World Brewing Academy in Chicago and interned at Rahr & Sons Brewing in Fort Worth, Texas and Shades of Pale in Park City, Utah.

 

The Pilot Systemhaliburton-warehouse

The brewery opened in the summer of 2014 with a conservative pilot system, they wanted to be sure the area could support a craft brewery. Initially their plan was to supply local restaurants. However, when the doors opened they soon realized they would have to change their plan. “We were overwhelmed with demand…it was a huge shock,” says Jewelle. “We were regularly sold out during our first summer and we’ve been struggling to keep up ever since.”

 

baked-haliburtonMeeting Demand

Construction on the new brewery started in the spring of 2016 and the crew at Haliburton Highlands Brewery were very happy to officially open the new brewery (below) on October 22, 2016….just a few weeks ago! Besides boasting a 15-fold brewing capacity increase, the 4500 sq-ft building also features green initiatives like a biomass boiler, high-efficiency lighting and waste water reduction.

The higher brewing capacity will also allow Haliburton Highlands Brewery to expand distribution to The Beer Store and eventually the LCBO. That said, with their deep connection with Abbey Gardens and the community there’s no better place to buy Haliburton Highlands beer than from the source.

If you plan to visit this winter, you may want to pack your snowshoes or stay at their yurt (pix below)! There is a lot of reasons to take a roadtrip to experience what compelled Jewell & Michael to start their brewery here.

Here’s to Michael & Jewelle and the rest of the crew at the Haliburton Highlands Brewery!

 

-Savvy Hip Hops Tasting Notes- 

Katy shares her notes about each beer, along with her picks on what to serve … and some fun recipes too!

bottles-lined-up-haliburtonBlueLine Blonde Ale

At 5% Alcohol by Volume (ABV) and 22 International Bitterness Units (IBUs), Blueline Blonde Ale is an easy drinking, approachable ale best suited for extended sessions around a fireplace or when refreshment is needed after trying to detangle that hastily put away strand of holiday lights.

Tasting Notes: Blonde Ale’s have been a staple style of the Craft Beer movement and Haliburton Highland’s interpretation can satisfy both the craft beer fan and someone who’s knew to beer. Starting with a soft biscuit malt sweetness with a touch of noble hops to introduce a touch of bitterness to counter the malty-sweetness. Refreshing and very drinkable.

Suggested Food Pairing: A great beer to bring along to Holiday Parties. BlueLine Blonde can stand up to a sturdy cheese plate with Pepper Jack, Edam or Monterey Jack. Or hit the cookie tray and pair it alongside a few well iced sugar cookies.

 

grains-at-haliburtonHoney Brown Ale

While many other examples of Honey Brown Ale’s use honey malt to achieve a honey-like flavour in their beer, Haliburton Highland Brewery has partnered with Valas Honey to put locally produced honey in the beer. This 5% ABV, 25 IBU ale has won gold in the Ontario Brewing Awards and Is a great example of the brewery’s commitment to the community and its producers.

Tasting Notes: Honey aroma hits as soon as that cap is popped. The flavour is a mixture of honey and toasted grains with a lick of earthy hop bitterness to add balance. The addition of oats adds some body to the moderately carbonated brew that is generally very drinkable.

Suggested Food Pairing: There’s a lot happening in this beer and it makes it very versatile for food pairings. Try it alongside chicken wings with a sweeter sauce or for dessert paired with bread pudding with a thick crème analgise.

 

haliburton-awardIrish Red Ale

Using European Malts and UK Hops this 6.5% ABV, 30 IBU Irish Red Ale lures you in with malt sweetness and relaxed hop flavours.

Tasting Notes: Starts with a soft toffee sweetness leading to a slightly biscuit malt flavour. The malt bill is balanced by a small amount of earthy hop bitterness, but it’s barely noticeable. The finish is dry with a touch of roast – very pleasant and easy drinking!

Suggested Food Pairing: The caramel sweetness will pair with heavier meats and richer broths while the carbonation will help ease the fat off the palate between sips. Indulge in comfort foods like roast beef, rich French onion soup or lamb. Or try Haliburton Highland Brewery’s recipe for Irish Red Ale chili that I’ve included (that is, if you dare part with some of your beer).

India Pale Ale

IPAs have become synonymous with Craft Beer and the beauty of the style is that there are many different interpretations. No two IPAs are the same. Variables can come from any angle – how it’s brewed, recipe tweaks or if hops are added in secondary fermentation. For Haliburton Highlands Brewery’s 6.6% ABV, 54 IBU IPA they’ve chosen to use a combination of Columbus, Cascade and Centennial hops.

Tasting Notes: Once you pop the cap off the bottle the hop aroma is bursting out! Lemon, grapefruit, tangerine – it’s a citrus salad. On first sip, there’s more of that big citrus flavour, but it’s complimented well by a malt backbone, mostly of grain, but with a little caramel flavour. There isn’t a huge amount of bitterness that goes with the hop flavour.

Suggested Food Pairing: With the strong malt bill on this IPA, I’d go for a good curry like a Madras or a creamy Chicken Korma. Remember – the hops will spice up the dish initially (especially in that Madras), but the malt will help cool down the flavours. In the case of the Chicken Korma, the hops and the carbonation will help cut through the fat of the yogurt based sauce.


 Winter Warmer

This beer is fresh out of the tank. So fresh that I did not get a sample to try it and Michael & Jewelle have been so busy that they have not had a moment to jot some down either to post on their web site.

Tell us what you think of this new creation…post on Untappd Beer App or the Savvy Hip Hops Facebook page.

 

snow-haliburtonBelgian Rye Porter

An ale with an identity crisis! With additions of rye malt and fermented with Belgian yeast, this 6.5% ABV Porter is a unique mix of English Porter and Belgian Dark Ale.

Tasting Notes: Dark chocolate with jammy dark fruit flavours. The rye malt presents as a slight tartness mid-sip while the Belgian yeast spices up the palate at the end.

Suggested Food Pairing: The combination of styles leads to some interesting beer parings! Opt for a spicy Mexican chocolate cake for dessert or pair it with a rich Portobello mushroom burger or try it with the Beer & Bacon Pancakes…trust me, you thank me for this tip!

 

Recipes to enjoy with the featured Savvy Hip Hops 

With Blueline Blonde Ale…

Sausage and Cheese Bisque

Recipe: Food.com

with-blueline-blonde-ale-sausage-and-cheese-bisqueIngredients

2 Tbsp olive oil
6 Tbsp unsalted butter
2 bay leaves
1⁄2 lb sausage
24 oz Blueline Blonde Ale
1 cup leek (Small Diced)
1⁄2 cup carrot (Small Diced)
2 tsp fine sea salt
1 tsp white pepper
2 Tbsp garlic (Chopped)
2 Tbsp tomato paste
1⁄2 cup pastry flour
1⁄2 tsp dry mustard
1⁄2 tsp sweet Hungarian paprika
1⁄4 tsp ground cayenne pepper
6 cups chicken stock
2 cups heavy cream (Tempered)
1⁄4 tsp ground nutmeg
3/4 cup crème fraiche
2 cups sharp cheddar cheese (Grated)

 

Method

In a 5-quart Dutch oven add olive oil,1-tablespoon butter, bay leaves and Beer Brats. Saute over medium heat until Brats are brown. Add 2 ounces Blueline Blonde Ale and reduce by half. Add 1-tablespoon butter6, leeks and carrots. Season with salt and pepper. Sauté vegetables 4-5 minutes. Add garlic, tomato paste and sauteé for a minute. Add remaining butter and stir well until butter has melted. Stir in flour, mustard, paprika, cayenne pepper and cook vegetables 3-4 minutes.

Gradually whisk in chicken stock, ale and cook 4-5 minutes or until bisque has thickened. Whisk warm cream, nutmeg and slowly bring to a full boil. Reduce to a simmer for 20 minutes. Whisk a few times to prevent from burning. Remove bay leaves from bisque.

Slowly fold in 3/4 cup crème fraiche, grated cheddar cheese. Season to taste with fine sea salt and white pepper taste. Stir bisque and simmer 3-4 minutes or until cheese melts. Do not et bisque boil.

Serve Bisque in warm bowls. Garnish with fresh chopped parsley, cheese and Crème Fraiche.

 

With Irish Red Ale…

Beer Beef Chili

Recipe: Haliburton Highlands Brewing Photo: Drink with the Wench

with-irish-red-ale-beer-beef-chiliIngredients

3 lbs ground beef
2 x 28 oz can diced tomatoes
2 x 28 oz can crushed tomatoes
1 large onion, chopped
1 large green bell pepper, chopped
1 red pepper, chopped
1 jalapeno pepper, chopped
1 can dark red kidney beans (drained, rinsed)
1 can black beans (drained, rinsed)
1 can navy beans (optional – drained, rinsed)
1 square Bakers semi-sweet or unsweetened chocolate
1/2 bottle Haliburton Highlands Irish Red Ale
2 tsp black pepper
2 tsp chili powder
1 Tbsp oregano
1 Tbsp cumin

 

Method

In skillet, brown ground beef and drain.

In a large pot combine: Diced tomatoes, crushed tomatoes, kidney beans, chili beans, chopped onion chopped green pepper chopped jalapeno pepper. Stir ingredients.

Add ground beef, black pepper. Add chili powder and Oregano. Simmer for 1 hour on medium heat, stirring often. Serve with shredded Cheddar cheese on top, if desired. Note: Add less or more black pepper and chili powder to taste.

With Belgian Rye Porter…

Beer and Bacon Pancakes

Recipe & Photo: Will Cook For Friends

with-belgian-rye-porter-beer-and-bacon-pancakesIngredients

1 lb. Bacon
1/2 cup brown sugar
2 cups pancake mix (homemade or packaged)
2 cups of dark beer
2 eggs
1 – 2 cups maple syrup 

Method

Preheat oven to 350f. Line a cookie sheet with foil, and set inside of that a wire rack or oven grill grate. Lay the bacon flat, in a single layer, on top of rack and bake for 10 minutes. Take the bacon out, and sprinkle evenly with half of the brown sugar – bake for 10 minutes more. Remove the bacon again, and turn each piece over. Sprinkle this side with the second half of brown sugar; bake for another 10-15 minutes, until golden. Remove from oven and let cool completely before crumbling into pieces. Get your griddle or skillet heating up – medium-high should do the trick.

In a large bowl, whisk together the pancake mix, 1 cup of beer and eggs. If it’s too thick add more beer, too thin add more mix. Stir in the bacon. Grease your griddle (oil, butter, shortening, spray…) and ladle/scoop/pour your batter into whatever size pancakes you want. Cook on one side until bubbles appear on the top and the edges begin to look dry, then flip.

In a small saucepan, combine the remaining beer with 1 cup of maple syrup. Stir, and bring to a simmer. Reduce heat to low. If it’s too thin, or too much beer for your taste, adjust by adding more maple syrup. If you don’t want the extra layer of beer, you can skip this whole step and just warm up your maple syrup.

Serve hot.

Enjoy your Savvy Hip Hops!

Homework never tasted this good!

Posted by Katy

Thursday, October 27th, 2016

The craft beer industry has exploded in Ontario and the rest of Canada. Since 2004 the number of breweries open in Canada has gone from 90 to well over 520 craft breweries and more are opening every day! With this dramatic growth, the industry has demanded specialized & knowledgeable labour; employees who can keep up with the day-to-day operations of running a brewery whether it’s working long hours at the kettle, managing retail operations or pushing cases of beer through the LCBO, The Beer Store and now grocery stores! To help with that demand Niagara College founded Canada’s first Teaching Brewery that offers a practical environment for students to learn.

We’re going back to school….beer school!

Each recipe is brewed by the students at Niagara College Teaching Brewery and they use Brewmaster Jon Downing’s award winning recipes. Pay extra attention to the Beer 101 cans as they will give you additional information so you too can become an A+ beer student.

We featured these craft beers in our Savvy Hip Hops:

Quick Picks…

Butler’s Bitter
Pale Ale – Beer 101
Lager – Beer 101
IPA – Beer 101
Wheat – Beer 101
Stout
Cherry Pilsner

Taste Case…

more bottles from the above assortment in the Quick Picks PLUS Helles Lager

Need more beer?

Want to do more ‘school work’? If you would like additional bottles of any beer featured in Savvy Hip Hops, just call us & we’ll do our best to arrange a special shipment for you. 613-SAVVYCO (728-8926) or cheers@savvycompany.ca
Cheers! Debbie & the Savvy Brew Crew

 

 

Introducing…

Niagara College Teaching Brewery
by Katy Watts, Cicerone & member of the Savvy Brew Crew

Back to School

Jon Downing has had a life full of beer. It started at the young age of 14 with a beer kit bought at a local pharmacy that he brewed with his father. He then got his first job in beer when he was 16 working weekends at the local pub as a cellar-man.

It was on a fateful visit to Canada to see his sister where Jon struck up a conversation with Albert Coutu, owner of the Atlas Hotel in Welland. Coutu wanted to start the first brewpub in Ontario, but didn’t know how to make beer and hadn’t been able to find someone to fill the position of brewmaster. Jon, who was only 23, was well trained and accepted the challenge which would go well beyond brewing beer (photo below of Jon in 1986 brewing at The Atlas Hotel).

The Atlas faced some steep challenges. Not only did legislation need to be changed and created for the brewpub to exist, but consumer’s perception on how beer is made and what it tastes like had to change. That proved to be too much for the Atlas and it was sold in 1989.

 

Becoming a Professor

Niagara College opened the Teaching Winery in 2002 to help prepare students for a career in the rapidly growing Canadian wine industry. Seeing its success and the need for skilled labour in the brewing industry, Jon suggested to create a program for beer. Although not immediately interested, it was hard to ignore the skyrocketing growth in the craft beer sector in Canada. black-and-white-photo

Working closely with the Ontario Craft Brewer’s Association, suppliers and local breweries Jon and College staff created the first program of its kind in Canada. The Teaching Brewery launched in 2010 with 300 applicants for 24 spots.

For Jon, transitioning to a professor brewmaster position wasn’t hard. After working at the Atlas Hotel he went on to open over 100 breweries and brewpubs around the world. More often than not, he would be the one teaching staff and owners how to brew systems and recipes he crafted.

 

Meeting Demand

The Canadian craft beer industry now employs 1 out of every 100 people in Ontario and is responsible for over $70 million in sales. With this stunning growth, Niagara College has had to add a summer session to meet demands from the industry. Jon remarks, “The demand is there because the industry is growing so rapidly.”

It isn’t only the beer that’s award winning, but the program itself has garnered much praise from the industry. “All of our students have gone on to work in the brewery industry at some point,” proudly states Jon. “If not brewing beer directly then they are doing their part to support the industry.”

The Teaching Brewery has been such a success that the program has expanded & replicated to Alberta’s Olds College in 2013.

Oh, and don’t think there isn’t a little competition from the Teaching Winery students. Paired with the Canadian Food and Wine Institute, students of the Teaching Winery and Brewery go head-to-head to see which beverage pairs best with each course. That is homework that I would not mind!

Here’s to Jon & the students at the
Niagara College Teaching Brewery!

 

 

 

– Savvy Hip Hops Tasting Notes –hiphops_large-292x300

Katy shares her notes about each beer, along with her picks on what to serve … and some fun recipes too!

Butler’s Bitter

This 4.4% Alcohol by Volume (ABV) beer has won several accolades including Gold in the Canadian Brewing Awards (2013). The recipe is based on beer that was being brewed in the 1800’s by English brewers in Upper Canada.

Tasting Notes: Those troops were treated well! This bitter is beautiful to look at with a bright caramel colour and a great foamy mocha head that’s bursting with toffee, bready malts and some raisin-y sweetness. There’s a good bitterness in the flavour that’s supported by coffee and bread malt notes. Finishes dry, as it should.

Suggested Food Pairing: For many a Bitter is a comfort beer and comfort food pairs well with it. Serve alongside a roasted chicken that’s been done up in herbs. The caramel and malt flavours of the bitter will work well with the chicken skin all while cleansing the palate so you can enjoy the flavours.

Cherry Pilsner

At the teaching brewery students not only learn from a world-class faculty, but there’s also an on-site hop yard and access to farm fresh produce. This 5.5% ABV Pilsner uses Niagara-grown Montmorency cherries for a unique spin on a classic.

Tasting Notes: This pink-tinged brew has a light aroma of bready malts, tart berries and hop spice. The flavour profile is similar with the Montmorency cherries adding more of a tart contrast.

Suggested Food Pairing: Serve alongside a slice of apple pie for a sweet/sour contrast or with cherry crumble to really amplify those cherry flavours. I’ll leave it up to you to decide if you’d like it à la mode.

Beer 101 – Pale Ale

We are so used to the hopped up American version of Pale Ale that it can be easy to forget about the original English version. In this 5% ABV English-style Pale Ale there’s a true balance between the malt and English-variety hop bitterness.

Tasting Notes: Stemming from the Burton-on-Trent region of England, the hard water produced a refreshing Pale Ale with a good hoppy bite. You can expect amedium bitterness with slight fruity esters and an overall great balance.

Suggested Food Pairing: Go full English with a hearty plate of fish and chips, a wedge of farmhouse cheddar or a slice of bread pudding with a dollop of vanilla sauce.

men-and-brewing

Beer 101 – Lager

This 5% ABV North American Pale Lager has its origins in Southern Germany, but is brewed using Canadian and European ingredients to create the perfect balance.

Tasting Notes: Spicy Bavarian Noble Hops provide bitterness and a delicate aroma to balance the cracker sweetness of two-row Canadian malted barley and specialty German malts.

Suggested Food Pairing: Lager is often misunderstood when
it comes to food pairings. Often served alongside something deep fried, usually without any finesse and in a frosted mug. Try pairing this lager with salmon, the lager will stand up to the light flavours and help scrub off some of the oils off your palate.

Beer 101 – India Pale Ale

Originally brewed with additional hops and higher alcohol for the journey to India during the British reign, this ale was later modified with North American hops when colonization of the new world began.

Tasting Notes: This 6% ABV brew has a medium body and beautiful copper colour. The palate is greeted with a sharp bitterness of pine, citrus and a sweet malt backbone that has a long lasting hoppy finish.

Suggested Food Pairing: I love pairing India Pale Ale’s with salty snacks. Go for a plate of fried chicken or give in to deep fried cheese curds (something my local take away has recentlystarted offering). The salt will help town down the bitterness while the beer will help refresh your palate. 

Beer 101 – Wheat

This 5% ABV white beer or ‘weissbier’ is one of Germany’s most distinctive styles as it’s named after the high volume of wheat malt in the beer (over 50% of the grist).

Tasting Notes: This pale straw coloured brew has a thick, white head that emits wonderful clove spice and fruity yeast ester aromas. The flavour showcases that high percentage of wheat malt with clove and a slight banana character.

Suggested Food Pairing: Be creative with Weissbier, their crisp carbonation and yeast character means they can pair with fresh salads or delicate white fish or hearty sausages and even spicier Mexican fare.

Beer 101 – Stout

Stouts popularity grew out of the craze for Porters in the early 1800’s. As the alcohol strength of Porter’s increased their name changed to ‘Stout Porters’ and eventually to simply Stouts.

Tasting Notes: This 5.5% ABV pitch black Stout smells muchlike a fresh pot of dark roast coffee with a little raisin and grain. More of that roasted barley and coffee is in the flavour with a dark bitter cacao note at the end.

Suggested Food Pairing: A classic pairing is oysters; the malt sweetness meshing with the briny oyster meat. I prefer pairing stout with cheese though and I like to get a little adventurous. I may shy away from those strong smelling blue cheeses, stilton’s and aged cheddars, but when I have a stout I become fearless.

butlers-bitter-pic


– Recipes to enjoy with the featured Savvy Hip Hops –

With Butler’s Bitter…

Beer & Beef Pie

Recipe and Photo: BBC Good Food

butlers-bitter-recipeIngredients

1 onion, chopped
1 celery stick, chopped
2 Tbsp butter
2 Tbsp plain flour
700g stewing beef
1 Tbsp Worcestershire sauce
2 beef stock cubes
2 springs thyme
540ml Butler’s Bitter
500g plain flour, plus a little extra
250g vegetarian suet
1 egg, beaten
Poppy seeds

 

Method

Heat oven to 160C. Using a flameproof casserole dish with a lid, soften onion and celery in the butter. Stir in the flour until it has disappeared, then stir in the beef and Worcestershire sauce. Crumble in stock cubes and add thyme. Pour over Butler’s Bitter, bring to a simmer, then cover and cook in the oven for 2½ hrs. Remove lid and cook for another 30 mins – this should thicken the sauce nicely.

Increase oven to 200C. For the pastry, whizz the flour, suet and 1 tsp salt in a food processor until there are no suet lumps. Keeping the motor running, dribble in 1 Tbsp water at a time until the pastry starts to come together, then tip onto a lightly floured surface and bring together with your hands.

Roll out half the pastry and use to line a 20-22cm pie dish. Using a slotted spoon, spoon in all of the meat, then pour over some of the sauce until the meat is just coated. Put the rest of the sauce into a saucepan. Roll out the remaining pastry to cover the pie. Trim the edge with a small, sharp knife, then crimp or fork the edges to seal. Make a small heart from cuttings. Brush top of the pie and heart with beaten egg, then dip heart into poppy seeds and stick to top. Bake for 30-40 mins until golden brown and crisp. Reheat sauce and serve with the pie along with some mash and greens.

 

 

beer-pale-ale-recipeWith Beer 101 – Pale Ale…

Southwest Cheese Dip

Recipe and Photo: The Beeroness

Ingredients

8 oz cream cheese
2 cups cheddar cheese, grated (packed)
1 cup mozzarella (packed)
¾ cup Beer 101 – Pale Ale
1 Tbsp cornstarch
½ tsp smoked paprika
½ tsp garlic powder
½ tsp salt
½ tsp pepper
1 cup cooked black beans (rinsed and drained)
1 cup corn kernels
1 cup diced bell pepper
1 small jalapeno, diced
1 avocado, diced
¼ cup cilantro, chopped

 

Method

Preheat oven to 350F. Add the cream cheese, cheddar, mozzarella, beer, cornstarch, smoked paprika, garlic powder, salt and pepper to a blender. Blend until smooth.

Add to a large oven safe bowl, stir in the black beans, corn, bell pepper, and jalapeno. Bake at 350F for 15 minutes or until warmed through. Remove from oven, top with avocado and cilantro, serve warm.

 

With Beer 101 – Lager…

Beer Battered Fish and Chips

Recipe and Photo: Food.com

beer-lager-recipeIngredients

4 cod fish fillets or 4 haddock fillets
6 oz plain flour
1 tsp baking soda
8 oz Beer 101 – Lager
½ lemon, juice
Salt and pepper
Extra flour
3lbs potatoes, peeled & chipped
Cooking fat or oil

 

Method

Heat fat up in a chip pan or automatic deep fat fryer – mine has a chip setting which is 190°C.

Peel the potatoes and cut into chunky sized chips. Rinse and dry thoroughly. Fry chips for about 3 minutes until soft but NOT coloured. Drain and shake well and set to one side.

Put some flour onto a plate. Dredge the fish fillets in the flour thoroughly – this is VERY important; it stops the batter sliding off when fried! Leave the fish fillets in the flour whilst you make the batter.

Put flour, bicarbonate of soda, salt and pepper into a large roomy bowl. Add the beer gradually, stop when you have a thick coating type of batter. Drink any beer that is left! Whisk thoroughly until it is smooth and there are no lumps. Add the lemon juice OR a splash of malt vinegar if desired. Mix thoroughly again.

Adjust deep fat fryer to fish frying temperature of 160°C. Take one fillet of fish at a time and holding it by the tail or thin end (!) swirl it around the batter until well coated – plunge into hot fat immediately.

As soon as it has crisped up and set, add your other fillets one at a time, taking out the first ones as they cook – about 6 to 10 minutes depending on the thickness. Place onto a tray and keep warm in the oven.

Turn up the heat setting to 190°C again and cook your chips until golden and crisp. Serve on plates or newspaper with salt & vinegar!

 

 

Enjoy your Savvy Hip Hops!

 

Our brewery discovery in St Jacobs

Posted by Katy

Friday, September 30th, 2016

Right about now the folks at Block Three Brewing Company in St. Jacobs, Ontario are busy. Not just busy packing this order for Savvy Hip Hops, but busy preparing for their Oktoberfest celebration, aptly named: Blocktoberfest.

If you’re unable to join them and many other craft beer fans on October 14th, then they encourage you to raise a glass & enjoy your beer selection we sent to you this month while you chant: Eins, zwei, drei, g’suffa; Zicke-Zacke-Zicke-Zacke Hoy, Hoy, Hoy!

In this month’s Savvy Hip Hops, you will find various combos of 12 bottles of these beers…

…in your Quick Picks

-King Street Saison
-Beauty and the Belgian Amber Ale
-Do You Want to Dance? IPA
-Fickle Mistress – Raspberry Ginger Sour
-Stratus Fear Brett Barrel Aged Saison
-The Loneliness Red Wine Barrel Aged RIS

…in your Taste Case

– King Street Saison
-Beauty and the Belgian Amber Ale
-Do You Want to Dance? IPA
-Fickle Mistress – Raspberry Ginger Sour
-Stratus Fear Brett Barrel Aged Saison
-The Loneliness Red Wine Barrel Aged RIS
-Dulle Griet Barrel Aged Belgian Red Ale

Need more beer?

If you would like additional bottles of any beer featured in Savvy Hip Hops, just call our Savvy Brew Crew & we’ll do our best to arrange a special shipment for you. Put us on speed dial – Savvy Hip Hops Hotline: 613-SAVVYCO (728-8926) or cheers@savvycompany.ca

Cheers!

Debbie & the Savvy Brew Crew

 

Introducing…
Block Three Brewing Company
by Katy Watts, Cicerone & member of the Savvy Brew Crew

The Local Beer Club

Block Three Brewing Company started as an idea after sampling a few beers at a monthly beer club session. The Beer Club had become a way for friends to get together, sample beers from around the world and catch up. To make it seem more ‘official’, there were monthly dues for incidentals like food and glassware.

Unlike most ideas that are tossed around after a few beers this one took and members Derek Lebert, Phil Hipkiss, Graham Spence and Bryan Maher soon found themselves writing a business plan, formulating recipes and making renovations to build their brewery. people-brewers

 

Brewing Beer

Sampling beer and brewing beer are two VERY different things, which is why the new Block Three Brewing Company had an ace up their sleeve. Beer Club member, Bryan Maher was an active homebrewer having started when he was in high school. Together, the group decided they didn’t want to produce the kind of beer readily available at the LCBO or Beer Store. They wanted their beer to be unique, natural and something that others would proudly enjoy with their friends – at a pub or a gathering of a local beer club. “Our focus has always been Belgian-style ales,” says Graham “but we’ve always been keen to experiment with Brett or barrel aging.”

 

The Brewery

Block Three Brewing Company, named after a plot of land bought in 1798 by settler William Wallace, officially opened its doors to thirsty St. Jacob’s on Labour Day in 2013 – and they sold out within 48 hours! At the time the brewery had a 10 barrel brewhouse with three 10 barrel fermenters and were producing 3,000 litres of beer a month.

Three years later the brewery has not only expanded their production, adding two 10 barrel ferementers, four 20 barrel fermenters, but created a barrel aging program with 32 barrels and a 10hl foudre. This has given them great flexibility to create and offer their customers a wide variety of beer, “If you come in one week and then the next you might find that we’ll have two completely different selections of beer available,” boasts Graham.

meat-picTo the delight of their non- local fans, they started distributing to the LCBO last year and with the help of Beau’s All Natural Brewing Company started reaching out to LCBO’s out of the Waterloo-Kitchener area. “Just this past summer we started working with Beau’s to help increase our distribution across the province,” mentions Graham “it didn’t make sense for us to drive to Ottawa or Kingston when Beau’s already does that.”

This new partnership with Beau’s will undoubtedly lead to exciting times for this new brewery. Keep these fellas on the radar and remember you heard the news from the Savvy Brew Crew first!

 

Here’s to Derek, Phil, Graham, Bryan & the brewery crew
who have come a long way since this pix!

 

 – Savvy Hip Hops Tasting Notes –

 

Katy shares her notes about each beer, along with her picks on what to serve … and some fun recipes too! 

King Street Saison

Block Three Brewing’s flagship beer! This 4.6% ABV (alcohol by volume), 16 IBU (international bitterness units) Belgian-style Saison is named after the street the brewery resides which also happens to be one of the main streets in St. Jacobs.

Tasting Notes: Popping the cap, there is a good amount of yeast-forward aroma – banana spiced with peppercorn. The flavour is sweet with more of those yeast esthers then dives into some pepper before finishing with a pleasant citrus bitterness.

Suggested Food Pairing: My all time favourite food pairing with a Belgian-style Saison is mussels – I think I suggest it with most Saison’s that appear in Savvy Hip Hops. If you aren’t a fan then try serving King Street Saison alongside a roasted chicken that’s had a good rubdown with herbs, garlic and butter.

 

beauty-and-belgianBeauty & the Belgian Amber Ale

This 6.3% ABV, 15 IBU Belgian-style Amber Ale isn’t your typical Amber Ale – offering a bump in alcohol and more yeast derived aromas and flavours.

Tasting Notes: The aromas are fairly sweet with caramel, toast and bready malts with a hint of earthy hops becoming more pronounced at the end as it warms. There’s more of that sweetness in the flavour with light caramel, some sweet raisin and a slight crispness at the finish.

Suggested Food Pairing: This is a very versatile beer that could pair with a number of different foods. However, with the weather getting a little cooler and nights getting a little longer I’d recommend a saucy pulled pork sandwich with a slice of cheddar. 

 

do-u-want-to-danceDo You Want to Dance? IPA

This 6.5% ABV, 50 IBU India Pale Ale features hops from Hayhoe Hops in Aylmer, Ontario. Their fresh hops were added to the fermentor as a way to give this IPA an extra boost of hop aroma and flavour.

Tasting Notes: When I first opened the bottle I was surprised by the juicy orange hop note, it was all I could smell. After pouring it in a glass the orange note faded, but other tropical fruits started appearing: mango, passion fruit and a lingering orange or tangerine. The flavour is a fair bit more balanced offering a solid malt backing to a citrus bitterness that doesn’t leave you overwhelmed.

Suggested Food Pairing: Wet hopped beers are beautiful and really capture the flavour and aroma of the hop harvest. In my opinion there’s no better way to enjoy this than with other seasonal vegetables that have just been harvested, like a root vegetable stew. Or, enjoy this on a porch with a thick slice of pate, a chunk of cheddar and take in the spectacle that is fall.

 

Fickle Mistress – Raspberry Ginger Sour

There is a lot happening in this 5.5% ABV, 20 IBU beer. Fickle Mistress was first kettle soured then fermented with lactobacillus and a combination of ginger/raspberry puree and finally dry hopped. Phew!

Tasting Notes: Pours a nice pinkish hue with a fizzy white head. The aroma is a beautiful tart raspberry with hints of lemon and ginger at the back. The flavours are quite similar with the raspberry/lemon being prominent, but the spice of the ginger pleasantly builds on the palate as you sip.

Suggested Food Pairing: This tastes like summer to me. I’d enjoy it with a crisp salad with grilled chicken and a vinaigrette dressing. Alternatively, I’d also serve this alongside something a bit heavier and contrasting like hummus and pita. The slight sour note would help pick up your palate.

 

stratus-fearStratus Fear Brett Barrel Aged Saison

This Belgian-style Saison was treated to 8 months of aging in red wine barrels from Stratus Winery. In addition to the Belgian Saison yeast it was initially fermented in, it got an addition hit of Brettanomyces while it sat in the barrel

Tasting Notes: Ahhh, you can smell the Brettanomyces funk as you pour! Oak, horse blanket, dried cherry mixed with a slight citrus and pepper. This is a wonderful beer to sip and wonder about the flavours you’re experiencing.

Suggested Food Pairing: I love Brettanomyces, especially paired with the Saison-style. I’d go full on cheese with this beer and serve up a board of Camembert, Colby and Gorgonzola.

 

The Loneliness Red Wine Barrel Aged Russian Imperial Stout

Block Three must be predicting a cold winter to be giving us such a decadent treat. This 8.7% ABV, 35 IBU Russian Imperial Stout was in hibernation for a year before being bottled.

Tasting Notes: In the nose there are aromas of cocoa, roasted coffee, licorice and a slight tartness – tart cherry or plum. The flavours are more of that cocoa and roasted coffee with the licorice taking a back seat to a more pronounced tannic red wine flavour.

Suggested Food Pairing: The deep chocolate and coffee notes are going to crave a chocolate-y pairing, but I want you to resist that temptation and pair it with something savoury. Pair this big beer, with a big food – steak! Trust me, the bitterness of the roast combined with the tannins of the red wine and sweetness of the malt are going to really make that beef pop.

 

– Recipes to enjoy with the featured Savvy Hip Hops –

With King Street Saison…

Beer Broth Mussels

Recipe and Photo: Drink with the Wench

mussels-block-3Ingredients

1 Tbsp olive oil
1 shallot, sliced
¼ cup celery, thinly sliced
¼ yellow onion, thinly sliced
1 lb mussels, cleaned and debearded
6 oz King Street Saison
¼ tsp fresh thyme leaves or 1/8 tsp dried
1 bay leaf
1 Tbsp butter
Sea salt
Freshly ground pepper

 

Method

Heat oil over medium-high heat in a large skillet; add shallots, onion and celery. Cook until softened (about 5 minutes).

Add mussels, King Street Saison, thyme, bay leaf and butter. Add salt and pepper to taste. Cover. Cook until mussels are open (about 4-6 minutes) Keep pan moving frequently. Discard mussels that do not open.

Serve in bowls with beer broth, toasted bread and the remainder of the King Street Saison.

 

With Beauty and the Belgian…

Sweet and Savoury Pulled Pork

Recipe and Photo: A Pinch of Nutmeg

pulled-pork-block3Ingredients

3-4 lbs pork shoulder
1 large onion, halved and sliced
2.5 cups BBQ sauce (your favourite)
6 oz Coca Cola
6 oz Beauty and the Belgian
Salt and Pepper

 

Method

Placed sliced onions in a slow cooker, covering the entire bottom surface. Coat pork with a generous layer of salt and pepper. Place seasoned pork in the slow cooker on top of onions, fat side up. In a bowl combine BBQ sauce, soda and beer – stir to combine. Pour over pork. Place top on slow cooker and cook on low for eight hours.

After eight hours, remove pork to a large plate or platter and use to forks to shred pork. Pork should shred very easily. Remove bone at this time as well. Return pulled pork to slow cooker, stir to coat in sauce and allow to simmer for 30 minutes.


 

With Do You Want to Dance?…

Warming Vegetable Curry

Recipe and Photo: My Recipes

curry-block-3Ingredients

1 ½ tsp olive oil
1 cup sweet potato, peeled and diced
1 cup cauliflower florets
¼ cup yellow onion, thinly sliced
2 tsp Madras curry powder
½ cup vegetable broth
1/3 cup Do You Want to Dance? beer
¼ tsp salt
1 (15 oz) can chickpeas, rinsed and drained
1 (14.5 oz) can diced tomatoes, drained
2 Tbsp fresh cilantro, chopped
½ cup plain Greek yogurt

 

Method

Heat olive oil in a large non-stick skillet over medium-high heat.

Add sweet potato to pan; sauteé 3 minutes. Decrease heat to medium.

Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly.

Add broth and next 3 ingredients (through tomatoes); bring to a boil. Cover, reduce heat and simmer 10 minutes or until vegetables are tender, stirring occasionally.

Sprinkle with cilantro; serve with yogurt. Yummy as a side or a full meal.

 

Enjoy your Savvy Hip Hops!