Bicycle Craft Brewery – a boutique brewery

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Savvy Hip Hops

Savvy Hip Hops beer of the month club
Featuring Bicycle Craft Brewery
–  August 2015 –

 

August! A time when the summer sun is at its peak and our social calendars are too busy with cottages, patios and outdoor activities to be bothered with anything else. Good news is, beer is appropriate during and after all of those activities! The time couldn’t be more perfect to explore Bicycle Craft Brewery’s ales, as owner and head brewer, Fariborz, says “Our love of the outdoors, the city of Ottawa, and an appreciation for tradition inspired our name and vision for the brewery and we hope to bring that experience to you – enjoying good beer, good fun and fresh air!”

In this month’s Savvy Hip Hops Taste Case, you will find a 2-4 with six stubbie bottles of each – all hand poured & hand labeled – how is that for being craft??

Velocipede India Pale Ale
Base Camp Oatmeal Porter
hiphops_large-292x300Belle River Blonde
Crimson Cascade 

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 beerme@savvycompany.ca
Cheers & enjoy your lazy hazy days of summer!
Debbie & the Savvy Brew Crew


Bicycle Craft Brewery

Presented by Katy Watts

 

I visited Bicycle Craft Brewery on a Wednesday, one of the days that the brewery has their ‘closed’ sign on the door…but those who know them, know that there is always sFariborzomeone in the back & the door is unlocked. Fariborz Behzadi (right) was in the brew house scrubbing kegs and his wife, Laura was in the taproom organizing details for their one year anniversary.

It had been almost 9 months since I had first visited the brewery, yet truth be told, I have been ordering pints from the small number of pubs in Ottawa who have their beers on tap. I was excited to see what had changed, what their future plans were and, of course, try some of their new beers!

Crafting a Brewery

Bicycle Craft Brewery first started four years ago, in concept, when Fariborz and Laura (left) decided to take the first steps in planning a brewelaurary from their home brew recipes. In those three years they did a lot of recipe experimentation, tasting, and sought out advice from other breweries including Mario Bourgeois (Cassel Brewery) and Lon Ladell (Big Rig). They also travelled to Charlottetown, Prince Edward Island to BarNone Brewing for a collaboration brew on a system similar to the one they had ordered.

A few months after their brew, Broke Spoke Pale Ale, was released on the East Coast; equipment, growlers and signage were arriving at their Riverview neighborhood location in Ottawa. The dream was getting closer to becoming reality! The doors to Bicycle Craft Brewery opened to thirsty Ottawans on September 20, 2014 and they’ve been busy ever since.

Shared Labour

Fariborz may be the head brewer, but Laura helps formulate recipes and assists with the brew days. “Laura takes an active part in the brew process and will also feature special brews of her own, including one that will be released on International Women’s Day every year,” Fariborz mentions. Last year Laura brewed Freedom Machine, a cherry pale ale, which sold out quickly to rave reviews.

Supply & Demand

When I first met Fariborz and Laura at their grand opening, they had enlisted Laura’s parents to help equipmentpour samples of beer. Laura’s parents don’t help as much anymore as Fariborz and Laura have quit their previous jobs to focus on the breweries production and growth. They’ve also hired some extra help to assist with cleaning kegs, growlers, tanks (there’s a lot of cleaning in brewing). Unexpectedly, in order to keep up with growth they’ve also had to plan for their first expansion before the end of their first year. “We had to start a waiting list for taps because we don’t have the capacity.” Laura boasts.

The Future

The brewery is very much your neighborhood brewer. Mostly everything is done by hand (and the hard way) including crimping bottle caps on stubbies, cleaning kegs and delivering orders. While the upgrade of two fermenters and a 10 barrel brite tank may ease their production limits, Fariborz and Laura are thinking big with potentially buying a canning line and distributing their beers across Ontario. There will be a lot to celebrate at their first year party that is being held at the old Ottawa Jailhouse.  In addition to their anniversary, their Velocipede IPA (that is in your Taste Case) will be available in the LCBO this fall.

Congrats!  Fariborz, Laura & the brewery team! Chalkboard

 

• 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!

Velocipede India Pale Ale

This brew is named after the original word for the bicycle and is not only packed with four different hops, but dry hopped with Centennial to give it 6% ABV and a refreshing 70 International Bitterness Units (IBU) zing.

Tasting Notes: Pouring a hazy (thanks to the dry hopping) orange-amber with frothy white head there is a wonderful pine, resin hop aroma with notes of biscuit malt at the back. Grapefruit rind and tropical fruits join the pine and offer a lingering bitterness that overpowers the malt bill. Perfect for any hop head!

Suggested Food Pairing: Occo Kitchen in Ottawa uses Velocipede IPA for their ‘Bicycle Brewery Beer Battered Fish & Chips’.  Below is a classic recipe for you to try your hand at…and don’t forget to sip on a beer while you are making this classic dish. For the sweet tooth, the blend of hops that gives the wonderful flavours and aromas will pair perfectly with a slice of cream cheese frosted carrot cake. Hungry??

Base Camp Oatmeal Porter

This 5.1% ABV opaque beer was brewed with the addition of oats to the mash to add body and a decadent smooth mouthfeel.

Tasting Notes: This Porter deserves a snifter! Pour it and enjoy the aromas of vanilla, dark chocolate and coffee. The flavour follows suit, but with an added complexity of dark stone fruits. Relax and enjoy the smooth mouthfeel and lowered carbonation.

Suggested Food Pairing: With its dark colour and rich body you may think this beer is bettered suited for heavy foods served in the darkness of winter, but you’re wrong! The next time you turn on your BBQ try a bottle of Base Camp Oatmeal Porter. The Maillard reaction (brew term: the chemical reaction that browns meat and gives it that mouth-watering flavour), pairs perfectly with the roasted and chocolate malt notes. 

Belle River Blonde

Named after Belle River, Ontario, this 4.7% ABV brew is a refreshing balance of hops and malt (22 IBUs). This beer is meant to quench your thirst after a long day.

Tasting Notes: Pours a bright gold with a fizzy white head. Aromas of grassy hops and sweet malt can be noticed, but are faint. The sweet biscuit malts and grassy hops meet in the middle, offering a pleasant balanced taste that’s a little too drinkable – especially in Ontario’s humidity.

Suggested Food Pairing: Belle River Blonde is the beer that can do it all. Serve it alongside tomato based pasta dishes, grilled chicken, seafood or shellfish and even mouth numbing spicy dishes. Or, you could simply enjoy it with a sunset.

Crimson Cascade

This American Amber started off as a one off, but due to popular demand it found its way onto the regular line up. As the name suggests, they add Cascade hops to the fermenter after fermentation (dry hopping) to give that malty amber base a refreshing hop hit.

Tasting Notes: The dry hopping give Crimson Cascade a wonderful floral and juicy grapefruit aroma with a slight graininess at the end. It pours a wonderful hazy brown with ruby highlights and a low mocha head. The flavour starts sweet with that biscuit malt base and then your palate tingles with notes of Cascade – grass, floral, grapefruit rind all while not being overwhelmingly bitter.

Suggested Food Pairing: This beer is great to pair with heartier foods like thick hamburgers or barbecued ribs slathered in sauce.  The sweet malt bill pairs with those browned grilled meats while the hops act as little scrubbers cutting through the fat cleansing your palate with every swallow.

 

• Recipes to enjoy with the featured Savvy Hip Hops •


With Velocipede India Pale Ale

Beer Battered Fish and Chips
Food52

Ingredients

1 lb cod or other white flaky fishfish and chips
5 large Russet potatoes
1 cup Velocipede India Pale Ale
1 ½ cups all-purpose flour
2 ½ Tbsp kosher salt
4 cups warm water
Vegetable oil, for frying

Method

Combine warm water and 2 tablespoons kosher salt in large bowl. Mix to dissolve salt. Set aside.

To prepare the potatoes, peel the sides of the potato with a vegetable peeler, leaving some skin at the top and bottom. Slice potatoes length-wise, in ½” slices. Then, slice ¼” inch strips from those slices. A mandolin or French fry cutter is very handy here! Place cut potatoes in the bowl of saltwater and soak for 15 minutes.

Remove from water and place the potatoes on a clean kitchen towel to dry for a few minutes. Dry well to avoid splattering when frying.

Fill a Dutch oven with vegetable oil, so that oil comes up a little less than halfway up the pot. Place over low heat and heat to 375 degrees.

Meanwhile, prepare your beer batter by combining the Velocipede India Pale Ale, 1 cup of flour, and a teaspoon of salt in a large bowl. Set aside. Place remainder of flour in a resealable bag and set aside with the beer batter.

Once oil is up to temperature, fry the potatoes in batches, taking care not to overcrowd. Fry until edges are starting to brown, about 3 minutes. Remove to a paper-towel lined cookie sheet. Repeat process with remaining potatoes. Once all potatoes have been fried, bring the oil back up to 375 degrees, and refry them. The “twice-fry” is the key to a crispy french fry. Just another minute or two in the hot oil is all you need. Place them on a cooling rack on a cookie sheet and keep warm in an oven while fish is frying.

To fry the fish, place filets in the bag of flour to lightly coat, then dip into beer batter, and add to the oil. Fry until golden brown, turning fish occasionally, about 6-9 minutes depending on the size of the filets.

Remove from oil and drain on paper towel-lined plate for a minute before plating.

Serve fried fish over a generous portion of French fries with wedges of lemon for garnish. Tartar sauce and malt vinegar on the side.

 

With Base Camp Oatmeal Porter

Porter French Onion Soup
From Laura’s kitchen at Bicycle Craft Brewery

Ingredients

6 tablespooFrench Onion Soupns butter
2 lbs sweet white onions, sliced into rings
½ teaspoon salt
1 ½ cup Base Camp Oatmeal Porter, divided
2 cups beef/chicken/vegetable stock (your preference)
½ teaspoon fresh cracked pepper
4 slices French bread, toasted
4 slices Gruyère or Swiss cheese

Method

In a large pot, over medium high heat, melt the butter. Add onions and salt and allow to simmer, stirring occasionally until onions are dark golden brown – nearly caramelized.

Add ½ cup Base Camp Oatmeal Porter, simmer allowing some to evaporate.

Add the remaining beer, broth and black pepper, simmer for 10 minutes.

Pre-heat the broiler on your oven. Ladle soup into bowls, top with slices of French bread toast and cheese. Broil until cheese has melted.


With Belle River Blonde

Beer Brats and Cheddar Cheese Bisque
Food.com

Ingredients

2 Tbsp olive oilBrat Soup
6 Tbsp unsalted butter
2 bay leaves
½ lb sausage
24 oz Belle River Blonde (room temperature)
1 cup leeks, diced
½ cup carrots, diced
2 teaspoons sea salt
2 Tbsp garlic, chopped
2 Tbsp tomato paste
½ cup pastry flour
½ teaspoon dry mustard
½ teaspoon sweet Hungarian paprika
¼ teaspoon ground cayenne pepper
6 cups chicken stock
2 cups heavy cream (room temperature)
¼ teaspoon ground nutmeg
2 cups sharp cheddar cheese, grated

Method

In a 5-quart Dutch oven add olive oil, 1 tablespoon butter, bay leaves and Beer Brats. Sauté over medium heat until sausages are brown. Add 2 ounces Belle River Blonde and reduce by half. Add 1 tablespoon butter, leeks, carrots and season with salt and pepper. Sauté vegetables 4-5 minutes. Add garlic, tomato paste and sauté for another 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 grated cheddar cheese. Season to taste with fine sea salt and white pepper to taste. Serve Bisque in warm bowls. Garnish with fresh chopped parsley.

With Crimson Cascade

Sriracha Beer Butter Grilled Corn
The Beeroness

Ingredients

Beer Butter Grilled Corn½ cup unsalted butter, chopped into cubes
3 Tbsp Crimson Cascade Beer
1 teaspoon Sriracha
½ teaspoon garlic powder
¼ teaspoon kosher salt
6 ears fresh corn, shucked
2 Tbsp olive oil
Salt and pepper to taste
¼ cup chopped cilantro

 

Method

In a stand mixer fitted with a paddle attachment beat the butter until light and fluffy.

Add Crimson Cascade, Sriracha, garlic and salt. Beat until well combined.

Add the butter to a sheet of plastic wrap, roll tightly into a log. Refrigerate until set (about 1 hour).

Preheat the grill. Brush the corn with olive oil, sprinkle with salt and pepper. Grill on all sides until light charred and tender (about 8-10 minutes).

Add the corn to pieces of aluminum foil, top with several slices of butter, and sprinkle with cilantro.

 

With Spent Grain

Spent Grain Falafel
From Laura’s Kitchen

Ingredients

2 cans chickpeas, drained and rinsedFalfalel
1 cup spent grain, wet
½ cup parsley, chopped
3 green onions, chopped
½ teaspoon salt
½ teaspoon pepper
½ teaspoon cumin
Splash of lemon juice

 

Method

Preheat the oven to 375°C. Coarsely chop chickpeas (or mash with a fork) then combine in a bowl with remaining ingredients. Mix well with your hands until thoroughly combined.

Roll into 1” balls and place on a greased cookie sheet.

Bake for 20 to 25 minutes, flipping halfway, or until browned evenly on the outside.

Enjoy your Savvy Hip Hops!

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