You need to upgrade your Flash Player This is replaced by the Flash content. Place your alternate content here and users without the Flash plugin or with Javascript turned off will see this. Content here allows you to leave out noscript tags. Include a link to bypass the detection if you wish.

Archive for ‘Craft Beer’

Got your Savvy Summer 2-4?

Posted by Debbie

Wednesday, July 26th, 2017
Share

Summer is FINALLY here! This is our 1st ever Savvy Summer 2-4. The Savvy Brew Crew has been sampling craft beers to consider in this special assortment – yes a tough job, but we survived! Every single beer in this special parcel is perfect for summer sipping.

Order now! >>

 

4 Degrees Brewing Company – BRAND NEW BREWERY!

True North of 7 – Live the Northern Lifestyle, $2.95 (5% ABV)

Escape to the outdoors to unlock your inner wildness a place where you can unload and find your true primal self.

Brewmaster Tasting Notes: True North of 7 celebrates the true outdoors experience and is an easy drinking Helles Lager with subtle hoppy flavours and a crisp finish.

 

True South of 7 – The Urban Experience, $2.95 (5% ABV)

Embrace a world measured in city blocks and cross streets, a place humming with power and endless possibilities.

Brewmaster Tasting Notes: True South of 7 was designed with the urbanite in mind and is bolder in flavour and colour, with Amber hues and a smooth caramel flavor.

 

Amsterdam Brewing Company

Ritual, $4.85 (3.9% ABV)

Made with over 30% Appalachian Wheat and Carolina Rye from River Bend Malt House.

Brewmaster Tasting Notes: These Heritage grains contribute a spicy mouth feel to this light-bodied and herbaceous Belgian Table Beer.

 

Left of the Dial Keller, $5.85 (5.0% ABV)

Slightly off-center take on a rustic style. A collaboration with our friends at Birreria Volo.

Brewmaster Tasting Notes: An unfiltered lager made with rye and both traditional and American hops. Stone fruit aromas are followed by an herbal spice from the rye.

 

 

Calabogie Brewing Co.

The White Room, $3.50 (4.5% ABV)

Brewmaster Tasting Notes: This Gose Style beer pours pale yellow with a pillowy white head.  Mouth feel is light to medium. Up front tart from the kettle souring; gives way to a sharpness from the salt and then ending with a crisp, clean, dry finish.

Suggested Food Pairing: Enjoy this with BBQ or sea food.

 

Hopped Up On Pils, $3.50 (4.7% ABV)

Brewmaster Tasting Notes: Pilsner. This beer pours a clear light yellow with a sturdy white head. The nose is floral and earthy, over notes of corn chips. The mouthfeel is light to medium. Flavours of biscuits and crackers are balanced by a lemon citrus bitterness from the Helga Hop and Lemon Grass.

Suggested Food Pairing: I’m thinking Tacos and a Patio… See The Ultimate Fish Tacos recipe at the bottom.

 

 

Five Island Watermelon, $3.50 (4.5% ABV)

Brewmaster Tasting Notes: Gose. The beer pours a cloudy pale yellow like its peach brother. The head is a white pillow that dissipates quickly. The nose is a blast of watermelon with the faint smell of cut flowers to back it up. Take a sip…watermelon hits your tongue like a hammer. The super fresh combination of tart, salt, and sweet watermelon are like you’re drinking a “Watermelon Jolly Rancher”.

 

 

Summer Solstice, $3.50 (5% ABV)

Brewmaster Tasting Notes: Pale ale. This beer pours a cloudy translucent orangey yellow.  The head is thick and sturdy, lasting for ever before giving way to a beautiful sticky lacing. The nose is tropical fruit and wet pine forest. The mouthfeel is slightly bigger than medium. The flavour is exactly what you would expect from the nose… Juicy tropical fruit with huge notes of grapefruit, pine, and citrus; all balancing out this hoppy but not overly bitter pale ale.

Suggested Food Pairing: Try “Brewing Great Company” with a big glass of this delicious summer offering, some spicy food and friends…

 

 

Kichesippi Beer Co.

Champions Light, $2.95 (4.2% ABV)

Cheers to the Ottawa Champions Baseball Club for supporting Ottawa Craft Beer since opening day 2015.

Brewmaster Tasting Notes: Kichesippi Beer and The Clocktower Brew Pub worked in collaboration to bring you an easy drinking refreshing summer light beer with flavour.

 

Bristol Stout, $2.95 (4.8% ABV)

Our inspiration for this beer comes from our family who have been farming in Bristol, Quebec since 1925. This 150 acre farm has seen a lot of change over the years but still remains in the family. We first started out with dairy cattle and now are farming soybeans and hay.

Brewmaster Tasting Notes: This stout offers a balance of roasted malts and residual sweetness.

 

Commissariat Old Stock Ale, $3.10 (4.4% ABV)

BRAND NEW! You are the first to get it.  Kichesippi Beer has announced the release of a new beer that celebrates a milestone birthday for one of Ottawa’s oldest cultural attractions. This is an ale brewed to mark the 100th anniversary of the Bytown Museum.

“Our inspiration for this beer was a style that we feel would have been enjoyed back in 1917,” says Kichesippi founder Paul Meek. “The Bytown Museum is definitely a gem hidden in plain sight in our city and we hope this beer will help bring some well deserved attention to the museum.”

Commissariat Old Stock Ale is currently available in a limited run at the Kichesippi retail store, and it will also be available at special events at the Museum over the summer. A larger production run will take place in the autumn in conjunction with the Museum’s official birthday in October.

 

Railway City Brewing Co.

Dead Elephant Ale, $3.15 (6.5% ABV)

Brewmaster Tasting Notes: An India Pale Ale with a full body. Aromas of mild malt and a robust floral bouquet. Tastes of sweet & fruit malts (i.e. apricot & mango), upfront, slight candy & biscuit notes, and grapefruit. A perfume finish.

 

 

Express India Session Lager, $3.15 (4.8% ABV)

Brewmaster Tasting Notes: A light/medium body with aroma of complex hops such as citrus, tropical fruits, and pine. Tastes of lemon, orange, pineapple & mango, pine notes, crisp & light malt background, with a lingering bitterness that isn’t overpowering.

 

 

Crew Craft Lager, $3.15 (4.8.% ABV)

Brewmaster Tasting Notes: This is a premium lager with a light body and aromas of pear & citrus notes and a hint of toasted spice. The taste is sweet fruit & citrus, slight toasted spice, hint of floral hops, and with a crisp & refreshing finish.

 

 

Honey Elixir, $3.15 (5.0% ABV)

Brewmaster Tasting Notes: A brown ale with a medium body and an aroma of sweet, fresh honey, some raisin & fig, and a hint of toasted nuts & spices. Tastes of honey, taffy, and subtle espresso. A balanced hop finish with sweet fruit notes.

 

 

Waller St. Brewing

Hideaway Hefe, $5 (5.0% ABV)

A nice refreshing wheat beer with character, perfect for sunny days!

Brewmaster Tasting Notes: A hazy golden yellow German style wheat – a hefeweizen only slightly out of style. The fermentation profile flavours the ester production over phenol providing that signature “Banana” balanced by an unusual hop addition.

 

Juice Joint Sour, $7 (5.0% ABV)

This is a very refreshing and aromatic beer with an identity crisis. Dry-hopped like an IPA without any real bitterness and with a tangy tart acidity twist.

Brewmaster Tasting Notes: Very refreshing with a big dry-hop character that could be easily be mistaken for tropical citrus juice.  Think the mimosa of beers, only without any actual oranges.

 

French Connection, $10 (4.7% ABV)

Our interpretation of this French saison style respects the light, refreshing purpose of this beer style. We made this beer with Brasserie du Bas Canada. A fun collaboration with our new friends from across the river.

Brewmaster Tasting Notes: Blonde and cloudy the grisette finishes off dry, perfect for the summer heat. The compliment of yeast and hops give French Connection pleasant spice notes and a herbal aroma.  Brewed with European hops along with a mixture of French and Belgian Saison yeast.

 

 

~ RECIPES TO ENJOY WITH YOUR SAVVY HIP HOPS! ~

 

Veal Burger with Avocado and Cheese

Serves: 4
Recipe & photo credit: GoodFood

Ingredients

500 g lean veal mince
1 teaspoon salt
½ teaspoon white pepper
1 clove garlic, crushed
2 tablespoons cream

1 tablespoon tomato paste
1 tablespoon light olive oil
1 tablespoon oil
1 firm ripe avocado, peeled and thinly sliced
½ cup grated cheddar cheese
2 tablespoons freshly grated parmesan cheese
4 large squares of olive focaccia
1 small bunch rocket, torn into pieces
Snow pea sprouts
Lime juice

 

Method

Combine mince, salt, pepper, garlic and cream in medium bowl. Mix with hands until well combined. Divide mixture into 4 portions and shape into round patties.

Combine tomato paste and light olive oil in small bowl; set aside. Heat remaining oil in large frying pan. Cook patties 3–4 minutes each side or until brown and cooked through. Remove patties from frying pan, drain on paper towels.

Place patties on a foil-lined grill tray. Top each with overlapping slices of avocado. Brush each with tomato paste mixture. Sprinkle with combined cheeses. Cook under preheated grill for 1–2 minutes or until cheese has melted.

Cut each focaccia in half horizontally. Lightly toast cut sides if desired. Place bases of focaccia on 4 serving plates. On each base, place rocket pieces and snow pea sprouts. Sprinkle with a little lime juice. Place a meat and avocado patty on top of each base, followed by remaining half of focaccia.

 

 

The Ultimate Fish Tacos

Serves: 8-10
Recipe & photo credit: FoodNetwork (Recipe courtesy of Tyler Florence)

Ingredients

2 pounds mahi mahi (skinned, boned and cleaned) cut into 1-ounce strips
2 cups all-purpose flour
3 eggs, lightly beaten
4 tablespoons water
2 cups panko bread crumbs
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
1/2 head savoy cabbage, finely shredded
1 bunch cilantro, leaves picked
1 bunch chives, chopped
3 limes, cut into wedges for garnish

Pink Chile Mayonnaise:
1 cup sour cream
1 cup mayonnaise
3 chipotles in adobo, plus 2 tablespoons of adobo sauce
1/2 lemon, juiced
Kosher salt and freshly ground black pepper

Mango-Radish Salsa:
2 limes
2 mangoes, diced
4 to 5 red radishes, diced
1 red onion, diced
1 tablespoon chili powder
1/2 bunch fresh cilantro, leaves chopped
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

 

Method

Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.

Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.

Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these “supremes” into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa.

To serve, set up the tacos “family-style”. Assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve.

 

 

Asian Chicken Salad with Ginger Sesame Dressing

Serves: 4
Recipe & photo credit: Julia’s Album

Ingredients

Salad dressing:
1/4 cup rice wine vinegar
1 teaspoon chopped fresh ginger or 1/2 teaspoon powder ginger
1 to 2 tablespoons soy sauce
1 tablespoon honey
3 tablespoons toasted sesame oil
3 tablespoons vegetable oil
2 tablespoons sesame seeds, toasted

Salad:
6 cups baby spinach leaves, washed, and dried
1 large carrot, shredded
1 red bell pepper, thinly sliced
1/4 of a whole red onion, thinly sliced
1 tablespoon sesame seeds toasted
2 cups shredded rotisserie chicken or grilled chicken, sliced

 

Method

Combine all salad dressing ingredients, except for sesame seeds, and using only 1 tablespoon of soy sauce. Whisk until emulsified. Taste your dressing and add another 1 tablespoon of soy sauce, if desired, to make it saltier. Add 2 tablespoons sesame seeds to the dressing and mix them in.

Combine all salad ingredients in a large bowl, except for 1 tablespoon of sesame seeds and chicken. Add the salad dressing to the salad and toss – do not add all salad dressing at once: you might not need all of it. Add just enough salad dressing to coat the salad ingredients.

Serve the salad in the individual serving bowls and top with the remaining 1 tablespoon of sesame seeds and sliced chicken.

Share

Taste the history of Toronto with a Henderson beer

Posted by David

Tuesday, July 18th, 2017
Share

Henderson Brewing Company has a unique approach to their products: they want to reflect the history, people, and culture of the City of Toronto with their beer. The result is a series of stock and specialty beers with familiar names and labels, and made to be approachable and easy to drink.

We think they’re doing a great job, and we’re proud to offer you this series of delicious beers from Henderson Brewing!

 

Open your Savvy Hip Hops & you will find bottles & cans of…

Ides of March – Truffle Saison
Ides of May – Maple Brown Ale
Food Truck – Blonde Ale
Union Pearson Ale – Imperial Pale Ale
Rube Goldbeer – Belgian Tripel
Old Fashioned – Rye 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

 

Taste of Toronto:
Henderson Brewing Company
by David Loan, Sommelier & member of the Savvy Brew Crew

 

What’s in a name? A lot, if you talk to Henderson Brewing’s co-founder and general manager Steve Himel. From their company to their beers, every name tells a story. And that’s the whole idea.

 

Reflections

Steve said he had worked for a large commercial brewery for several years. He often traveled through the U.S., and he noticed something.

“I tasted a lot of beers,” Steve started his story, “so many beers that reflected their city. Portland-style, Boston-style. There was no beer that was  a ‘Toronto-style’. I thought there should be, and suggested it to Mark.”

That’s Mark Benzaquen, who was a well-known brewmaster in Toronto and is one of the founding partners at Henderson.

 

Telling the story of Toronto Beer

“I thought there was an opportunity to kind of get back to our roots,” Steve explained (in photo right).

The first step was naming the brewery. Steve and Mark chose to commemorate Robert Henderson, who opened Toronto’s first brewery in 1800.

“Robert Henderson came to Toronto from Kingston. He saw an opportunity because the garrison soldiers were allowed six pints of beer each day. The beer was shipped from Kingston, so he saw a chance to make it locally. Unfortunately, Robert didn’t have any heirs, so the brewery died with him.”

Steve goes on, “I think that one of things missing from Toronto is the recognition of our history,” Steve said. “We have an honest, real brewing tradition and it’s worth recognizing people like Robert Henderson. It’s his style that we want to channel. We wanted to look forward and backward at the same time.”

 

Inspirations

Henderson Brewing’s labels reflect Toronto in many ways. “We want to take a story that maybe Torontonians don’t know that well and bring that story back to life,” Steve told me. “Our beer names come from five sources: history, locations, events, famous people, and neighbourhood people.  One of the things that I really like with our approach is when I present Mark with a theme and we bring it to life.”

 

Life on tap

The brewery is located in in Toronto’s Junction Triangle district. When you visit, you will see that the taproom is in the heart of the business.   “We intentionally built our brewery around our taproom, so visitors will sitting in the middle of our brewery. We want you to experience our beer, not just taste it.”

Steve, Mark & the brewery team invite all of our subscribers to pop by for a brew.  Roadtrip anyone???

 

You’ll think you’re visiting Hogtown when you quaff these great beers from Henderson Brewing!

 

 

 

 

~ Tasting Notes for the Savvy Hip Hops ~

Usually our Brew Crew provides their tasting notes for the featured beers, but this time havoc ran amuck to that idea.  Sample bottles were broken enroute and time was running short.  So….this month we are providing you Henderson’s tasting notes instead.

 

Ides of March: “The Face of Toronto” Truffle Saison

Celebrating Toronto’s March birthday, this specialty beer invokes the chocolate and spice notes of rich truffles.

Henderson’s Tasting Notes: The use of darker malts as well as cardamon and cocoa nibs blends nicely with the saison yeast to create a crisp session beer.

Suggested Food Pairing: This will go well with ripe, bloomy-rind cheeses like Camembert. Have it with a little baguette, some sliced apple, and a few grapes …ta-da! You have a lovely ploughman’s lunch!

 

 

Ides of May: Maple Brown Ale

BRAND NEW BEER!

Just canned last week in time to be included in your Savvy Hip Hops.  Inspired by Toronto’s signature dish –  peameal bacon sandwich – this beer is made with maple syrup to compliment the salty bacon and sharp mustard.

Henderson’s Tasting Notes: A medium bodied ale brewed with Ontario maple syrup, notes of roasted chocolate and caramel.

Suggested Food Pairing: How could we consider serving this with anything but a peameal bacon sandwich, the meat on a fresh bun with a dollop of good grain mustard.

 

 

Food Truck Blonde Ale

Designed to be an easy-drinking, sessionable ale for everybody, this is one of Henderson’s regular offerings.

Henderson’s Tasting Notes: A light bodied and crisp ale with subtle stone fruit notes. Light straw colour and slight honey on the nose.

Suggested Food Pairing: Contemporary food trucks offer a variety of flavours from around the world and this beer is meant to compliment many of them. We’d love to try it with a Vietnamese-style Banh-Mi! (recipe below)

 

 

Union Pearson Ale – Imperial Pale Ale

The Union Pearson Express train runs right by the brewery, so it’s a natural inspiration for this “always available” IPA!

Henderson’s Tasting Notes: Our Toronto take on the American-style IPA with a creamy finish and notes of strawberry.

Suggested Food Pairing: IPAs are wonderful with grilled meats. Enjoy this with some Garlic and Rosemary Grilled Chicken. (Recipe below)

 

 

Rube Goldbeer Belgian Tripel

Henderson’s tasting bar features a wonderful Rube Goldberg device which, for a small payment, will pour you a beer!

Henderson’s Tasting Notes: Sweet with a light body and a clean finish. A smooth, effervescent triple with fruit and a hint of spice.

Suggested Food Pairing: Belgian Tripels, with their golden colour and dry, sometimes herbal notes, go great with basil. This will be lovely with a fresh basil pesto served over your favourite pasta! (recipe below)

 

 

Old Fashioned Rye Ale

A collaboration with cocktail specialists The Martini Club, this is an ode to the rye whiskey classic.

Henderson’s Tasting Notes:
A strong, spiced rye ale infused with aromatic bitters and botanicals.

Suggested Food Pairing:
The spicy rye in the beer will match nicely with sausages cooked over the BBQ.

Photo credits: Henderson Brewing Co.

 

 

 

~ Recipes to enjoy with the featured Savvy Hip Hops ~

 

With Food Truck Blonde Ale
Rainbow-Stuffed Banh-Mi

Recipe & photo credits: OliveMagazine.com

Ingredients

600g rump roast
1 tbsp fish sauce
3 tbsp sriracha sauce
3 tbsp mayonnaise
1 long, fat sourdough baguette
3 carrots, peeled and juilienned
1 red pepper, sliced into thin rings
2 Lebanese or ridged cucumber, thinly sliced mint leaves or coriander or Thai basil, a handful of each
1 red onion, thinly sliced
125ml lime juice
2 tbsp soft brown sugar
1 garlic clove, crushed
2 tbsp fish sauce
1 red chilli, sliced

Directions:

Heat the oven 240C. Season the beef with the fish sauce and black pepper. Roast for 15 minutes, then lower the oven to to 190C for 25 more minutes for medium rare, or longer if you like. Leave to cool, cover, and chill for at least 2 hours.

Mix the sriracha sauce with the mayonnaise and set aside. Slice the baguette lengthways. Scoop out the inner soft bread so you’re left with a shell about 2cm thick. Spread the spicy mayo sauce in the top and bottom of the bread. Keep the leftovers for serving.

Thinly slice the chilled beef, then add a layer to the bottom of the baguette. Top with the carrot, pepper, cucumbers, herbs, and the red onion. It will be very full, so press the top on and wrap very tightly with clingfilm. Put in the fridge, with a weight on top, for at least an hour.

Mix the dipping sauce ingredients with 2 tbsp water. Stir until the sugar is dissolved then taste, add more fish sauce or lime if you like. Cut the sandwich into four portions and serve with 4 bowls of the dipping sauce and any leftover spicy mayo.

Immediately sprinkle on the diced avocado and plenty of pico de gallo.
Optional: Add dollops of sour cream here and there! Serve immediately!

 

 

 

With Union Pearson Ale
Garlic and Rosemary Grilled Chicken

Recipe & photo credits: Epicurious.com

Ingredients

1 3 1/2–4-pound chicken, backbone removed
Kosher salt, freshly ground pepper
4 sprigs rosemary
2 heads of garlic, halved crosswise
2 bunches red scallions
2 tablespoons olive oil, divided
1 tablespoon onion or chive blossoms (optional)

Directions:

Prepare grill for medium heat. Season chicken with salt and pepper. Place rosemary, garlic, and 1 bunch of scallions in a layer on grill.

Place chicken, skin side up, on top of aromatics. Cover grill and cook until chicken is nearly cooked through, 35–40 minutes (aromatics will be thoroughly charred).

Brush chicken with 1 tablespoon oil and place skin side down, directly onto grates (you can discard aromatics at this point). Grill until chicken is cooked through and skin is crisp, 10–15 minutes longer. Transfer to a cutting board and let rest 10 minutes before cutting into pieces.

Meanwhile, toss remaining bunch of scallions with remaining 1 tablespoon oil on a rimmed baking sheet and grill until tender and lightly charred, about 5 minutes.

Serve chicken with grilled scallions alongside, topped with onion blossoms, if desired.

 

 

 

With Rube Goldbeer Belgian Tripel
Basil Pesto

Recipe & photo credits: FoodNetwork.com

Ingredients

2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese

Directions:

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

Add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

 

 

 

Enjoy your Savvy Hip Hops!

Share

Hands up! Outlaws are arriving in town

Posted by David

Tuesday, May 2nd, 2017
Share

Where would one expect to meet Miss Janie Outlaw and her business partner, Johnny Outlaw? How about a honky-tonk brew pub two blocks from Lake Huron’s sandy shores? Watch out folks, Outlaw Brew Co. has rode into town and things are going to change! Read all about it in this month’s Beer Backstory.

Best of all, the gang at Outlaw are producing tasty, quaffable beers that will make you want to join ‘em.

We sent out Savvy Hip Hops subscribers cans & howlers of these beers from Outlaw…

…in the Quick Picks:

  • The Sheriff IPA
  • Southern Lass Heather and Honey Ale
  • 21 Lagered Ale

…in the Taste Case:

  • The beers above PLUS
  • Bronco Copper Ale

 

Introducing…
Out of the wild (south) west:

Outlaw Brew Co.

by David Loan, Sommelier & member of the Savvy Brew Crew

It started with two very different friends. “Deborah is a firecracker, urban, very hip,” Outlaw Brew Co. co-owner Andrew Woodley (in photo – right) said of his business partner Deborah Leon (in photo – left). “Me…I’m rural, from Southampton.  A down to earth guy.”

“We’re the yin and yang of the business!” The combination seems to be working.  Opening in 2014, Deborah and Andrew  – who also go by Janie and Johnny Outlaw – have built a successful brewery and pub in the small town of Southampton in Bruce County, Ontario.

 

Historic roots

Location was important to Andrew and Deborah, so they looked for a building that reflected their brand. They found it with the Southampton Hotel, built in 1867. “The building’s original owner was a doctor who raised 15 kids in the place,” Andrew said. “It gives us 15,000 square feet for the brewery, pub, and gift shop.” Andrew goes on to explain, “We like the location because it’s right on Highway 21, which follows the shores of Lake Huron from Owen Sound to Sarnia. It’s been everything from a home to a hotel. It even had strippers at one time. This building has a pulse.”

 

A Gateway

Andrew said they want to introduce craft beer to customers who haven’t had it before. “The brewery is in Bruce County,” then he continues with laugh, “Our customers are raised on OV, Busch, Bud Lite, so we needed a gateway into craft beer.”

“Up here, these guys, if they’re going to have a craft beer, they want to sit down to a couple of them. Our beer is very approachable and sessionable.” Outlaw’s core beer is their Bronco, a copper ale which we included in your Savvy Hip Hops.  Hope you too like it!  “It’s a chameleon beer,” Andrew said. “It changes over the course of the pint.”

 

Organic growth

Since opening, Outlaw Brew Co. has already won awards for their well-made beers. And they have two products listed at the LCBO, though they’re still difficult to find in many areas. Andrew credited their success with taking it one step at a time. “We’ve grown very organically. We’re tucked up here in Southampton, kind of off the beaten track. We have a different scene up here,” he said. “We have a big brew pub with food and a nice retail store. We’d love for people to come visit!”

 

When your horse leads you on the path to Southampton, be sure to stop by & say howdy to Janie & Johnny!

Enjoy a glass of Outlaw beer.
They’re bound to go on your most wanted list!

 

Savvy Hip Hops Tasting Notes ~

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

 

The Sheriff IPA

There’s a new Sheriff in town! This lightly hopped IPA will be popular with fans of English bitters. It measures up at 6.0% alcohol by volume (ABV.)

Tasting Notes: Unfiltered with a thick, long last foam and amber colour, this lovely IPA has notes of honey, herbs, caramel, and has a long bitter finish.

Suggested Food Pairing: Easily paired with a wide range of foods, we’re thinking a nice, spicy paella would go well (See recipe, below).

 

 

21 Lagered Ale

Named for the highway that runs right past the brewery, 21 is made with ale yeast, but has a secondary fermentation at low temperature. This “lagerring” process makes the beer very smooth. Kölsch is the best-known lagered ale style. This is an easy-drinker, at 4.8% ABV.

Tasting Notes: Our tasting panel loved this easy-drinking session ale, which made us think of summer! Straw coloured with a light head, it’s crisp and approachable with light bitterness on the finish.

Suggested Food Pairing: With summer on our minds, we want to pair this with easy picnic foods. Roast chicken, bread and cheese, or a nice potato salad see recipe below).


 

Southern Lass Heather and Honey Ale

Made with locally sourced wildflower honey and heather tips from Scotland, this was our tasting panel’s favourite! Heather tips have long been used in Scotland as a bittering herb, though they don’t contribute the power of hops. This measures up with a heady 5% ABV!

Tasting Notes: The colour of cloudy clover honey, this has a nice, think foam with fine bubbles. The honey and herbal notes are lovely. There’s only a light bitterness on the finish. We were surprised to find a creamy texture and honeycrisp apple flavour.

Suggested Food Pairing: We want to try this with a Bang Bang shrimp and pasta! (Recipe below.)

 

 

Bronco Copper Ale

Copper ales, made with dark malts, were popular in the 1970s but have largely disappeared. This is a terrific throwback to a lost style. 5.6 ABV.

Tasting Notes: The colour of a shiny new penny with a very heavy foam, this has flavours of toasted malt and caramel with a long hoppy finish.

Suggested Food Pairing: This beer would be terrific at brunch. Try it with a spring leek and asparagus frittata (recipe below).

 

 

 

 

 ~ Recipes to enjoy with the featured Savvy Hip Hops ~

 

With The Sheriff IPA… 

Chicken and Seafood Paella

Recipe and photo: JoCooks.com

Ingredients

2 Tbsp olive oil
4 chicken thighs boneless and skinless cut into 1 inch pieces
2 chorizo sausages cut into 1 inch pieces (I used Italian sausages)
1 large onion chopped
6 cloves garlic minced
1 1/2 cups arborio rice
14 oz can diced fire roasted tomatoes
4 cups vegetable or chicken broth
1 Tbsp hot sauce such as Tabasco or Sriracha
2 tsp smoked paprika
1 tsp saffron
salt and pepper to taste
1 lb large shrimp shelled and de-veined but keep tails on
1 lb clams scrubbed and soaked
1 lb mussels scrubbed and soaked
fresh parsley for garnish
1 lemon cut into lemon wedges

 

Method

In a large paella pan or large skillet heat the olive oil over medium heat. Add the chicken and sausage, season with salt and pepper, then cook for about 5 minutes until the chicken is no longer pink. Move the chicken and sausage to one side of the pan, then add the onion to the other half, season with a bit of salt and pepper and cook for 2 minutes until the onion becomes translucent and soft. Add the garlic and cook for another minute.

Add the arborio and fire roasted tomatoes to the pan and stir well. Let the rice cook in the sauce from the tomatoes for about 5 minutes, you will notice it will start to brown on the bottom, which is what you’re looking for. Add the broth, hot sauce, smoked paprika, saffron and season with salt and pepper if needed. Stir everything together and cover with a large lid. Cook for about 15 minutes or until most of the liquid has been absorbed by the rice. The rice will not yet be cooked through.

Turn down the heat and stir the rice around a bit, you will notice the crust on the bottom of the pan, that’s what you’re looking for. Arrange the shrimp, mussels and clams over the rice, cover with a lid again and cook for another 10 minutes or until the mussels and clams open up.

Turn off the heat and garnish with parsley and lemon wedges.

 

With 21 Lagered Ale…

Deep South Potato Salad

Recipe and photo: DeepSouthDish.com

Ingredients

7 medium sized russet potatoes
1 tablespoon kosher salt
1/2 cup minced onion, minced
1 large stalk (rib) celery, chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper, or to taste
3 boiled eggs, chopped
1 cup mayonnaise
1 teaspoon yellow mustard
1 Tablespoon chopped sweet pickle or pickle relish
Paprika to garnish, if desired, optional

 

Method

Rinse and scrub potatoes and place whole in a large pot of salted water; bring to a boil. Boil until tender but still firm, about 15-20 minutes. Test by piercing with a sharp knife.

Remove the potatoes from the hot water and set aside until cool enough to handle, but still warm. Peel and cut into chunks (or cubes if you prefer) and place into a large serving bowl.

Add the onion, celery, salt, pepper and eggs; toss. In a separate small bowl, mix together the mayonnaise, mustard and sweet pickle, and spoon over the potatoes while they are still warm; toss again until all the potatoes are coated. Taste and adjust seasonings as desired. Sprinkle top lightly with paprika, if desired.

 

 

With Southern Lass Heather and Honey Ale…

Bang Bang Shrimp with Pasta

Recipe and photo: ToSimplyInspire.com

 

Ingredients

¾ – 1 lb of thin spaghetti or angel hair pasta
1½ lbs of medium shrimp, peeled and de-veined
1 Tbsp coconut oil
3 cloves garlic, minced
3 tsp paprika
1 Tbsp dried parsley
freshly ground black pepper to taste

Sauce

½ cup mayonnaise
½ cup Thai sweet chili sauce
2 cloves garlic, minced
2 Tbsp of lime juice
⅛ tsp of crushed red pepper flakes

 

Method

Mix the sauce ingredients together in a bowl and set aside.

In a large pot of boiling water, cook the pasta and drain well.

Place the uncooked shrimp in a medium sized bowl and add the paprika, 3 cloves of garlic, pepper. Heat the coconut oil on medium high heat and add the coated uncooked shrimp. Stir constantly while cooking until pink for approx. 7- 10 minutes. Remove from heat and set aside if pasta is not ready

In a large serving bowl, combine the pasta, shrimp and sauce mixture and toss.

Garnish with parsley and serve immediately.

 

 

With Bronco Copper Ale…

Leek and Asparagus Frittata

Recipe and photo: Epicurious.com

Ingredients

2 tablespoons (1/4 stick) butter
1 cup chopped leeks (white and pale green parts only)
1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)
1 cup sliced stemmed shiitake mushrooms
8 large eggs
1 cup diced Fontina cheese, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

 

Method

Preheat broiler.

Melt butter in heavy broiler proof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sautée 4 minutes. Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes.

Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over.

Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes.

Cut into wedges and serve.

 

Enjoy your Savvy Hip Hops!

Share

SOLDOUT! County in the Capital

Posted by Debbie

Wednesday, April 19th, 2017
Share

County in the Capital is happening again on Thursday April 20, 2017.  It is another sellout event.  This year there is even MORE neat bevvies to try…and buy. 150+ wines, craft beers, ciders & spirits too.  And of course there will be artisan cheese & treats too!

Below is the list of bevvies that will be available for you to sip & sample.  These gems are not at the LCBO, so this evening is designed to try as many as you like…then order those you want to enjoy at home.  Just like ordering from Amazon or your favorite online shop, you can have bottles delivered to your home or office.

Order in person by attending County in the Capital where you can meet the makers OR order online (until April 23rd) from us.

CLICK TO ORDER ONLINE>>

County in the Capital is so popular that every year we host the event in a bigger space…yet we always sell out!  It’s a special occasion to have all of Prince Edward County under 1 roof AND to have them all in Ottawa.

 

 

Look what bevvies will be available to Taste & Buy:

Casa-Dea Estates Winery

2016 Dea’s Cuvée Sparkling $20.95

2016 Pinot Gris $18.95

2013 Cabernet Franc $18.95

2013 Pinot Noir Reserve $21.95

Devils Wishbone Winery

2016 Wicked White $19.00

2016 Pinot Gris Rosé $22.00

2014 Cabernet Franc $25.00

2014 Pinot Noir $29.00

Half Moon Bay Winery

2014 Riesling $16.00

2013 Merlot $24.00

Huff Estates – last month’s featured winery in our Savvy Selections wine-o-month club

2016 Pinot Gris $22.00

2016 Riesling Off Dry $20.00

2016 Rosé $19.00

2014 Pinot Noir Reserve $35.00

2014 South Bay Merlot $40.00

Karlo Estates – this month’s featured winery in our Savvy Selections wine-o-month club

2013 Three Witches $20.00

2015 Niagara Peninsula Riesling $22.00

2013 Chardonnay $25.00

2015 Patio Reserve Rosé $18.00

2013 Triumvirate $28.00

2015 Pinot Noir $35.00

2014 Van Alstine Red (fortified) $39.00

Keint-He Winery & Vineyards

2015 Voyageur Gewürztraminer $20.00

2015 Voyageur Riesling $20.00

2014 Portage Chardonnay $25.00

2014 Greer Road Chardonnay $35.00

2014 Portage Pinot Noir $30.00

2012 Queenston Road Pinot Noir $30.00

Lacey Estates Winery

2015 Riesling Off-Dry $19.95

2013 Gewurztraminer Off-Dry $19.95

2015 Pinot Noir $25.00

2012 Cabernet Franc $32.00

2012 Dorland Reserve $32.00

2012 Cabernet Franc Magnum 1.5 L $60.00

2012 Dorland Reserve Magnum 1.5 L $60.00

Lighthall Vineyards

Progression Sparkling $20.00

Fence Sparkling Rosé $25.00

2016 Riesling $25.00

Stanners Vineyard

2014 Riesling $23.00

2015 Chardonnay PEC $30.00

2014 Pinot Noir PEC $30.00

2014 Barrel Select Pinot Noir PEC $39.00

The Grange of Prince Edward

2014 Select Riesling $21.95

2013 Estate Chardonnay $21.95

2013 Select Gamay Noir $22.95

2013 Select Cabernet Franc $24.95

Trail Estate Winery

2015 Sauvignon Blanc $26.00

2015 Wild-Ferment Riesling $28.00

2015 Barrel Ferment Riesling $28.00

2014 Barrel Ferment Chardonnay $32.00

2015 Unfiltered Chardonnay (pre-release) $32.00

2013 Cabernet2 $39.00

2014 Cabernet2 $39.00

Traynor Family Vineyard

2015 Sauvignon Blanc $25.00

2014 Chardonnay $25.00

2015 Baco Noir $25.00

Madonna Vermouth $35.00

Waupoos Estates Winery

2015 Honeysuckle $12.95

2015 White Rabbit $14.95

2013 Pink Rabbit $14.95

2015 Red Rabbit $16.95

2015 Baco Noir $21.95

 

And there will be craft beers & ciders too!

401 Cider Brewery

Orchard Blend Cider 6-pack $19.50

Pear Apple Cider 6-pack $19.50

Caramel Apple Cider $15.95

The Gatsby (cocoa infused) $15.95

Barley Days Brewery

County IPA $6.50

Cherry Porter $6.50

County Light 6-pack  $18.00

Sacred Mule Sparkling Ale 6-pack $18.00

Harvest Gold Pale Ale 6-pack $18.00

Wind & Sail Dark Ale 6-pack $18.00

Clafeld Cider

Smashed Hard Apple Cider 6-pack $14.95

Elderflower Cider & Wine 6-pack $22.50

Rosehip Cider & Wine 6-pack $22.50

Framboise 6-pack $22.50

County Cider Company

County Apple Cider $5.95

County Pear $6.90

County Peach $6.90

County Blood Orange $6.90

County Feral $6.90

Tortured Path $7.95

Waupoos Premium 4-pack $13.55

And new to County in the Capital this year….

Kinsip House of Fine Spirits

Still’s Whisper Vodka $39.95

Juniper’s Wit Gin $39.95

Duck Island Rum $63.95

Du Bois Maple Whisky $35.95

Crimson Rye $68.95

 

 

 To top it all off, these cool creations will also be featured:

Cheesemakers…

5th Town Artisan Cheese

La Fromagerie Folie Bergeres

 

Gourmet Artisans…

Abeego

County Posters

Emerson Pringle Carpentry

Prince Edward County Hot Sauce Company

 

Travel & Tourism…

Prince Edward County Tourism

 

Mark our words, County in the Capital is ALWAYS a fun night out…and you will get lots of tips on places to visit when you head down to The County.  Here’s our top 101 to do in PEC tips to get you started!

 

 

 

Share

Got a Beau’s in hand?

Posted by David

Thursday, March 16th, 2017
Share

How much do we love Beau’s All Natural Brewing? So much that we go back to them year after year. They aren’t just a maker of beer, but an engine of social change. They’re leading the way, in how they treat their workers, how they buy their ingredients, their commitment to making the world a better place, and especially in their fantastic and creative beers. Read all about it in this month’s Beer Backstory below.

And enjoy these amazing beers. Many of them are brand new releases, and a number involve collaborations with other businesses! We know you’ll love them!!

Open your Savvy Hip Hops & you will find…

…in your Quick Picks:

Polaris Pale Ale
Tyrannosaurus Gruit
80 Shilling Scotch Ale
Iron Shirt
Blood Simple
Strong Patrick
Dunkel
Greener Futures: Castorgeist Belgian Amber

…in your Taste Case you will find the beers above PLUS:

Triceratops Tripel
Greener Futures: Fifty Shades of Gris
Greener Futures: Big Sleepy Belgian Imperial Stout

 

Need more beer?

If you would like additional bottles of any beer featured in Savvy Hip Hops, just call the Savvy Hip Hops Hotline: 613-SAVVYCO (728-8926) or cheers@savvycompany.ca
Cheers & Enjoy!
Debbie & the Savvy Brew Crew

 

Leading the way:

Beau’s Brewing
by David Loan, Sommelier & member of the Savvy Brew Crew

In the ever-growing world of craft breweries, Beau’s is an unqualified success. As a beer lover, you probably already know all about them. But here’s a quick summary:

Founded in 2006 by father and son team Tim and Steve Beauschene (in photo), Beau’s had a buy local-sell local philosophy. The spring water came from a nearby property, and they planned to never sell more than a day’s drive away. Within a couple of years, they were already expanding, both in terms of the size of the brewery and the product line-up. They became one of the first certified organic breweries in Canada and won award after award after award. Add to that they’re annual Oktoberfest – a rollicking two day party with live music and celebrity appearances – and they’re outstanding commitment to giving back to their community…there you have Beau’s history in a nutshell.

 

So, what’s new?

Marketing Director Jacquie Severs said that Beau’s continues to be ground breaking.  To celebrate their 10th anniversary, they announced that all employees would become part owners. It was a very visible strike against a trend of successful craft breweries being bought up by big international  beverage corporations and in the acquisition, losing the unique character that originally made them successful.

At the same time, Beau’s managed to negotiate deals with provincial alcohol regulators across the country, and began national distribution last July. You can now buy Beau’s in every province except Saskatchewan. “A big part of that project is our commitment to contribute a percentage of our profits to each community we’re sold in,” Jacquie said. “That’s how we continue our “local” connection.”

Listen to #613Beer – a podcast hosted by Savvy Brew Crew member Katy Watts who sat down for a beer with a bunch from Beau’s.  Even more ‘dirt’ (aka news).

 

Spreading the love

Perhaps their most exciting project is their support of a craft brewery in Rwanda. Raising $110,400 through Kickstarter, Beau’s is assisting restauranteur Josephine “Fina” Uwineza to start a craft brewery in Rwanda’s capital city of Kigali. They’ve arranged for brewery equipment to be donated and sent their brewmaster over to help find and develop a site. “He learned about traditional Rwandan banana beer,” Jacquie said. “It was a great experience for everyone.”

 

Celebration time!

Named the Official Brewery of Ottawa 2017 (Lugtread was named the Official Beer), Beau’s is sharing the limelight by collaborating with other producers for a monthly release. You’ll get to learn more about those below. “Certified organic is still a core value and that won’t change,” Jacquie said. “But we also value experimentation and innovation, and our FeBREWary program is our opportunity to push the envelope,” she said. Wait until you taste some of these unique creations found in your Savvy Hip Hops!

Lugtread, Beau’s flagship beer, solidly remains at the core of their philosophy. “We try and we taste lots of different products,” Jacquie explained, “but at the end of the day, it’s nice drinking a beer you know. Having a Lugtread is like coming home.”

There’s no brewery like Beau’s…so let’s lift a glass & toast their success!

Savvy Hip Hops Tasting Notes ~

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

Polaris Pale Ale

Brewed with wild-harvested spruce tips, organic barley, Québec-grown hops and Ontario wheat. It measures up at 5.0% alcohol by volume (ABV) and 32 International Bitterness Units (IBU).

Tasting Notes: What a lovely and unusual beer! It pours cloudy with just a bit of foam. The spruce note lends a subtle but distinctive balance to the medium hoppiness. The beer has a wheat body, but the fullness of a good ale with a long finish.

Suggested Food Pairing: The big flavours of this beer will match nicely with a rich fish like Arctic char or Pacific salmon, preferably grilled on the BBQ.

 

Tyrannosaurus Gruit

Before the Bavarians passed their famous Beer Purity Law in 1516, brewers often flavoured their beer with pastes of fruit and herbs, making a beverage called “gruit”. Today, brewmasters are experimenting with the flavours that unusual ingredients can bring to non-traditional gruits. Beau’s makes this red gruit ale with beets and hibiscus flowers, organic juniper berries and spruce tips. This is an easy-drinker, at 5.8% ABV and 17 IBU.

Tasting Notes: A deep red beer with a long-lasting head, there are flavours of strawberry and orange with a backdrop of earthiness. There’s black tea, here, too, and delicate spruce notes.

Suggested Food Pairing: A wonderful match with strong cheese, we’d love to have this with a beet and goat cheese salad.

 

Fifty Shades of Gris

We’ve seen beer aged in bourbon or whisky barrels for a few years now. The latest trend is to age it in wine barrels, extracting some of the oak and wine flavours into the beer. This imperial gruit, flavoured with Labrador Tea, bog myrtle, thyme, and yarrow, is aged in Pinot Gris barrels. It measures up with a heady 8.9% ABV!

Tasting Notes: Hazy and opaque, this is a truly unusual beer. Instead of hoppy, we get big herbal flavours, starting with the thyme. There’s also a nice note of orange flowers and just a touch of tannins from the oak.

Suggested Food Pairing: This would be gorgeous with a fresh tomato sauce over your favourite pasta.

 

 

80 Shilling Scotch Ale

Beau’s says that Scotch Ales used to be priced based on their strength. 40 shillings for light beer, 90 shillings for heavy. This one gets it just right. 4.7 ABV and 29 IBUs.

Tasting Notes: This pours a very dark brown with a thick foamy head. There are lovely notes of roasted grain, with nuts and a light bitterness. This is a crowd-pleasing, easy-drinking, whoops-I-had-too-much brown ale!

Suggested Food Pairing: Beau’s recommends trying sausage rolls with this, and we agree (recipe below).

 

 

Iron Shirt (Oak-aged Vidal pale ale)

I think I’ll let Beau’s explain this one: “Beau’s has joined forces with Montréal’s Brasserie et Distillerie Oshlag to create Iron Shirt, a pale ale made with Vidal ice-wine grapes, and aged on oak spirals soaked in Oshlag’s very own hopped Vodka.” 6.8% ABV, 40 IBUs.

Tasting Notes: Unique in the beer world, Iron Shirt pours a hazy straw colour with good, long-lasting foam. It has big citrus flavours, with a strong hops backbone and a stone finish.

Suggested Food Pairing: Beau’s has kindly provided a recipe for a perfect match: Bacon Carbonara Mac n’ Cheese (recipe below).

 

Triceratops Tripel

Tripel is a term used to describe strong pale ales. This gruit-style beer is flavoured with bog myrtle, dried heather flowers, hops, and lavender. It certainly is strong, with 9.0% alcohol!

Tasting Notes: I loved the unusual lavender notes that emerged from the bottle. The beer is golden hay in colour, and offers flavours of orange, mint, and a light medicinal note that balances the florals.

Suggested Food Pairing: There’s a lovely recipe for ham and brie in puffed pastry on the Beau’s web site, and it’s a great match with this (recipe below).

 

Castorgeist Belgian Amber

Take Beau’s well-loved Festivale and age it in wine barrels for 43 months, add it two other barrel aged beers, and you get this unique Belgian-style Amber ale. Another big drinker, this has 8.3% ABV.

Tasting Notes: A thick, foamy head tops this cloudy dark amber ale. It has a wine-like nose, with huge flavours of roasted grain and honey. But there’s more – a tart and tannic flavour that reminds me of aged sherry.

Suggested Food Pairing: Smoked oysters with cream cheese and wheat crackers would stand up to the big flavours of this beer.

 

 

Blood Simple

Made with the juice and peel from blood oranges and Peruvian cacao, this Belgian-style wheat beer gets its body from organic oats. 5.3% ABV.

Tasting Notes: The berry overtones offered by the blood orange make this a very interesting drink. There’s a light bitterness which works well with the chocolate notes.

Suggested Food Pairing: This will pair well with a not-too-sweet dessert like chocolate mousse or with Latin cuisine like chicken enchiladas.

 

 

Strong Patrick Irish-style Red

Beau’s brewmaster, Matthew O’Hara, has gone back to his roots with the Irish Red ale. A portion of it has been aged in whiskey barrels. 6.7% ABV.

Tasting Notes: Deep, hazy red with good foam bodes well as you pour. This a very complex and delicious ale, with flavours of honey, orange, roasted grain, and vanilla. There’s a sherry note on the long finish.

Suggested Food Pairing: Let’s stick with the Irish theme and have this with smoked salmon and soda bread!

 

 

Dunkel

“Dunkel” is German for dark, and in the beer world it refers to dark Bavarian-style lager. 5.7% ABV and 25 IBU.

Tasting Notes: The head doesn’t last long with this one, but neither did the beer! It’s a dark brown colour with brown sugar rising off the pour. The malty, toasted grain flavours are lovely, and they’re balanced with a long, long vanilla finish. This was a tasting team favourite!

Suggested Food Pairing: We’re excited to try Beau’s recipe for Lollipop chicken with tandoori spice (recipe below)!

 

 

Big Sleepy Belgian Imperial Stout

Beau’s took their Matt’s Sleepy Time Imperial Stout and divided it up. Some went into red wine barrels, some into white wine barrels, another portion into whiskey barrels, and yet more into rum barrels – each for 5 months. Finally, hey added some bourbon barrel aged Lug Tread to complete the mix. Fascinating! 8.% ABV.

Tasting Notes: Black and opaque with a brown-tinged foam, this reminds us of Russian black bread with its flavours of coffee and chocolate. The alcohol is apparent here, too – this is a good beer to end the night with!

Suggested Food Pairing: Pair this strong stout with a beef and vegetable stew – it can handle the deep, rich flavours.

 

 

~ Recipes to enjoy with the featured Savvy Hip Hops ~

All recipes and photos: Beau’s

With Iron Shirt Pale Ale…

Bacon Carbonara Mac & Cheese

Ingredients

100 mL. Iron Shirt Pale Ale
1 lb. Pasta, penne or fusilli
1 lb. smoked bacon, sliced and diced.
1 medium onion, sliced
1 lb. mushrooms, sliced
4 cloves garlic, minced
1 medium tomato, diced
250 ml. heavy cream
2 tbsp. butter
1 cup white cheddar cheese, grated
4 tbsp. Fresh Parmesan Cheese

 

Method

In a large pot, boil salted water for pasta; follow pasta manufacturer’s directions and timing. Drain the cooked pasta and toss with 2 tbsp. butter.

In a pan on medium-high heat, cook the sliced bacon until slightly crispy.  Toss the onions into the pan with the bacon. Sauté for 3-4 minutes until the onions become translucent in color. Add the mushrooms to the pan and stir to coat.

Continue to cook the bacon, mushroom and onions, stirring every for 2-3 minute to allow for caramelization of the mushrooms. If you stir them too much, they will release their water and never brown. When the mushrooms begin to brown, stir the garlic into the pan. Continue cooking for 1-2 minutes.

Add the beer and turn the heat to high. Let the beer reduce to half before adding the cream. Add in the cream. Cook for 2 -3 minutes, stirring occasionally. When cream begins to thicken, reduce the heat to medium-low.

Toss in the shredded cheddar cheese, diced tomatoes and pasta. Stir well. Top with Parmesan cheese before serving.

Enjoy alongside a glass of Iron Shirt Pale Ale.

 

 

With Triceratops Tripel…

Ham & Cheese Baked Pastry

Ingredients

1 sheet of puff pastry
250 grams wheel of brie cheese, whole
100 grams of smoked Ham, deli sliced thin.
1 large egg
2 tbsp. Ground/Grainy Mustard*
1 tbsp. Triceratops Tripel
½ tsp. black pepper, freshly ground

 

Method

Thaw pastry in the fridge over night or until pliable but not soft. Roll out pastry lightly. Place on a lined baking sheet.

With a wet knife, slice the cheese wheel through the middle in one slice. Open soft side up. Place one side in the middle of the pastry. In a bowl mix together the mustard and beer. Divide and spread the mustard mixture evenly between both halves of cheese.

Layer and drape the ham over the one half of cheese on the pastry, keeping the slices fluffy. This will give the cheese a space to melt into. Lay the top half of the cheese, mustard side down, on top of the ham. Creating a sandwich.

Trim the edges of the pastry to form a circle. Wrap the pastry up the sides of the cheese and crimp the edges like a pie crust.

In a small bowl, beat the egg and brush over pastry and top of cheese. Refrigerate the pastry-wrapped cheese for 2 hours, to firm up pastry.

Pull the pastry out of the fridge. Sprinkle with the pepper.

Bake at 425° for 15-20 min. Let rest 5 minutes before serving.

 

 

With Beau’s Dunkel…

Lollipop Chicken with Tandoori Spice

Ingredients

1 kg. chicken drumsticks
1 cup plain yogurt
2 Tbsp. tandoori spice, store bought or home-made*
1 Tbsp. lemon juice
2 large onions

 

Method

To make the marinade:

In a small mixing bowl, stir together the yogurt, lemon juice and tandoori spice. Whisk until thick and smooth. Set aside.

To make the chicken lollipop:

Using a small paring knife, make a cut completely around the base of the drumstick just below the knuckle cutting through the skin and tendons. Push the meat down towards the large end. Pull the remaining skin and cartilage off the knuckle.

Place chicken into a sealable bag. Pour the marinade over the chicken in the bag. Zip closed, squeezing out as much air as possible and knead until the chicken is well-coated. Refrigerate 12-24 hours. Knead the marinating chicken once or twice while in the fridge.

Remove from the fridge and remove chicken from marinade. Discard the bag and marinade. Form a ball with the meat at the base of the leg with your hands.

Pre-heat your oven to 425°F with convection fan.

Slice onions into big round rings. Line a large roasting pan with tin foil and spray lightly with non-stick cooking spray.

Use the onion rings as a base for the chicken. Place the rings down on the tin foil and stand the drumsticks up on top of the rings. Avoid overcrowding the pan, you don’t want the chicken to touch.

Once the oven is hot, place the chicken in the oven, and leave the door closed (no peeking!). Roast the chicken for 15 minutes, or until slightly charred on the outside.

While the chicken is roasting, cut a small strip of foil for each drumstick. Big enough to wrap around the bone.

After the chicken has been roasting for 15 minutes, turn down the oven to 300°F. Take out the chicken and wrap the drumstick bone with the foil strips. This will prevent the bones from over charring and becoming brittle.

Return the chicken to the oven and roast for an additional 35 minutes. Turn off the oven and let the chicken rest in the oven for 10 minutes.

Remove the chicken to a warm platter, garnish with a few squeezes of lemon, and enjoy with a glass of Farm Table: Dunkel.


To make your own Tandoori Spice Mix*

Ingredients & Method

2 tsp. cumin seeds

1 tsp. each of:
allspice, whole
black peppercorns
cinnamon stick
coriander seeds
cardamom seeds, pods removed
½ tsp. cloves, whole

Toast all the above spices for 4-5 min, in a medium-hot pan stirring occasionally. Remove from heat, transfer to a bowl to cool. Once cooled, grind spices in a blender or coffee grinder until powder.

Sift out any large bits and re-grind as needed.

Place this ground mixture in a bowl and add:

1 tsp. cayenne pepper
1 Tbsp. smoked paprika
2 tsp. salt
1 tsp ginger, ground
1 tsp granulated garlic

Mix well.  This special Tandoori Spice Mix can be stored in an airtight container for up to 1 year.

Use it for marinades, salad dressings dips and sauces…and Indian recipes like this one.  Be sure to have a beer on hand because all this grinding is hard work!

 

Enjoy your Savvy Hip Hops!

Share

Growing like gangbusters!

Posted by David

Thursday, February 9th, 2017
Share

It’s a cool story: three guys meet, become friends, and cement their friendship by opening a brewery together. That’s the story behind Whitewater Brewing Company, an Ottawa Valley success.  While you read this month’s Beer Backstory Magazine, enjoy a brew from your Savvy Hip Hops parcel containing Whitewater’s popular mainstays and seasonals beers. We know you’ll love them as much as we do!

Open your Savvy Hip Hops & you will find bottles & cans of…

Farmer’s Daughter Blonde Ale
Whistling Paddler English Style Ale
Class V IPA
Midnight Oatmeal Milk Stout
Honey Badger Northern Honey Brown – Seasonal

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

 

Rapid growth:
Whitewater Brewing Company

by David Loan, Sommelier & member of the Savvy Brew Crew

One day a few years ago, three young men started their first day on the job. They had been hired as white water rafting guides by Wilderness Tours, along the mighty Ottawa River.

From the beginning, they became fast friends. The three (left to right in pix – photo credits Ottawa Citizen) – Chris Thomson, Chris Thomson (yes, you read that right), and James Innes – were sad to break up the team at the end of the summer, but promised to return the next year.

And they did, meeting over a beer (ok….maybe more than one), and telling stories about their winter adventures.

“We always found ourselves in different areas of the world in the off-season, whenever we grouped back up it was to share a beer and tell stories and catch up,” said Chris.

Plans Brewing

One day, they talked about the future. “We felt there wasn’t any good beer in the area, and we wanted to solve that,” said Chris. “We knew that there was a local hop farm and we decided it would be crazy not to take advantage of that.” And just like that, Whitewater Brewing Company was born.

The company was registered in 2011, but the first brewery, now called the Riverside Brewery, didn’t open until 2014 in nearby Forester’s Falls. A second brewery, the Lakeside, opened last fall in Cobden and is preparing to brew their first batch in next month – February 2017 – and produce thirty times more beer than the first small brewery. Yes 30 times more!

All about the local

“Local” is a word Chris uses often. “When we started, and we are happy to continue to enforce a buy local philosophy,” he said. “We wanted to prioritize supporting the local economy. This means buying from other local suppliers, but also running events for organizations that support local groups.”

“Both our pubs are buying local meat, local vegetables. A huge proportion of what we serve is grown within 75 or 100 km. We’re really proud of that. It comes at a price, but it’s a price we’re willing to pay.”

Embracing their roots

Asked about Whitewater’s brewing philosophy, Chris said, “Our aim is to have four beers that would be true to their style. We wanted something that people could sit down, unwind and enjoy a good beer…then crack open maybe two or three more.” Chris continued, “With our seasonals, we play more and aren’t afraid of wacky flavours. With our coffee beer, we liked a local coffee company so we thought, how can we use this ingredient in our brews?”

Chris simply explained that Whitewater’s motto is down to earth honest and reflects exactly who they are: “Brewed by friends, for friends.”

After sipping through the beer assortment in your Savvy Hip Hops, we think you too will want to be friends with the fantastic team at Whitewater!

Let’s raise a glass to Chris, Chris & James and their rapidly growing brewery!

 

 

Savvy Hip Hops Tasting Notes 

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

Farmer’s Daughter Blonde Ale

This is a real crowd-pleaser! Whitewater Brewing’s flagship ale will go down smoothly after work or with Friday night take-out. International Bitterness Units (IBU) at 22; 5.5% alcohol.

Tasting Notes: A clear blonde ale, it has good carbonation and a crisp texture. Flavours of honey and apricot round out a long finish. There’s a touch of bitterness from the local hops, which balances the honey notes beautifully.

Suggested Food Pairing: This will pair easily with everything from a burger and fries and fries to roast chicken, but we’d like to try it with a spicy Szechuan stir-fry (recipe below).

Whistling Paddler English Style Ale

David’s favourite, this ale is unique, richly flavoured ale that demands a second glass. It’s an easy-drinker, at 4.5% alcohol and 36 IBU.

Tasting Notes: Hazy amber in colour, there’s an immediate note of caramel and roast grain, with just enough bitterness to balance. It finishes with a pretty, toasted marshmallow note.

Suggested Food Pairing: The sweetness calls for something chocolatey, and we debated about cheesecake. In the end, we felt a Mexican chicken mole sauce will be a perfect fit (recipe below)!

Class V India Pale Ale

A best seller in the Whitewater line-up, this is a classic IPA. Don’t get scared by the 72 IBU; the hops are well integrated here. 5.5% alcohol.

Tasting Notes: Despite being unfiltered (like all Whitewater products), this pours a clear amber. The hops are certainly present, but balanced by a light orange citrus note. There’s some minerality, too. The finish is very long and lightly bitter.

Suggested Food Pairing: This is an easy one: BBQ. Whether you do chicken wings, ribs, or a BBQ sauce pizza, the sweet and tangy sauce will be a terrific match to this beer.

Midnight Oatmeal Milk Stout

Milks stouts have lactose added to them. Lactose is unfermentable by yeast, so it adds a sweetness that doesn’t get converted to alcohol. If you’re not sure about trying a heavier beer, this is a terrific one to start with. It won’t fill you up or overwhelm your taste buds. 30 IBU and 4.5% alcohol.

Tasting Notes: This pours an opaque chocolate brown with a long-lasting foam. It smells and tastes of cocoa, toasted malt, and mild hops.

Suggested Food Pairing: Have the Midnight Stout with a black bean chocolate brownie, a surprisingly rich and flavourful spin on the classic (recipe below).

SEASONAL: Honey Badger Northern Honey Brown

Whitewater’s Brew Master Sean Goddard, who hails from the nearby town of Pakenham, believes that seasonals should be playful. This Honey Brown is a great example: smooth, sweet, and toasty.

Tasting Notes: This pours a deep and hazy amber with a light head. Aromas of orange, roasted malt, and that eponymous honey, which gets stronger toward the finish. But the big player here is the malt, which stays in the mouth for minutes afterward.

Suggested Food Pairing: We want French onion soup with this, smothered by a toasted crouton and melted, gooey cheese (recipe below).

Product photo credits: Whitewater Brewing Co.

 

Recipes to enjoy with the featured Savvy Hip Hops

With Farmer’s Daughter…

Szechuan beef stir-fry
Recipe and photo: chinasichuanfood.com

Ingredients

1/2 pound beef
1 cup of celery sections (around 5 cm long) or as needed
5 chili dried pepper, cut into shreds and remove the seeds
2 green onion whites, cut into sections around 5 cm long
1 inch root ginger, shreds
1 Tablespoon doubanjiang (available in Chinatown, or thicken with cornstarch)
1 teaspoon chili pepper powder or as needed
1/2 teaspoon Sichuan peppercorn powder
Sesame seeds for garnish
Salt to taste

Marinating Sauce

2 Tablespoons cooking wine
1 Tablespoon light soy sauce
3 Tablespoons cooking oil

Method

Put the beef in refrigerator for about 30 minutes and cut into small and long shreds.

In a large mixing bowl, well combine beef shreds and marinating ingredients and set aside for 10 minutes.

Heat up your wok or pan firstly for around 2 minutes and then add around 2 tablespoons cooking oil to heat until the oil is really hot. Add beef shreds in. Stir fry for around 1 to 2 minutes over high fire, you will see there is sauce coming out in your wok. Pour the sauce out and transfer the beef shreds to one side of your wok or pan.

Add around 1/2 tablespoon oil to fry the ginger shreds, green onion shreds and dried chili pepper sheds until aroma over medium fire. Add doubanjiang in to stir fry for the red oil. Mix everything well.

Spread chili pepper powder, Sichuan peppercorn powder and sesame seeds. Toss quickly and make sure all the ingredients are combined completely.

Add celery sections in and continue cook for around 1 minute. Transfer out and serve hot!

With Whistling Paddler…

Chicken Mole
Recipe and photo: Epicurious.com

TIP: It’s worth making a trip to a local Mexican grocery for some of the chiles and Mexican chocolate. They’re surprisingly inexpensive and very delicious!

Ingredients

3 Tablespoons (or more) peanut oil (preferably unrefined), divided
5 pounds skinless boneless chicken thighs
3 cups low-salt chicken broth
2 cups orange juice
1 1/4 pounds onions, sliced
1/2 cup sliced almonds
6 large garlic cloves, sliced
4 teaspoons cumin seeds
4 teaspoons coriander seeds
4 ounces dried pasilla chiles, stemmed, seeded, torn into 1-inch pieces, rinsed
1 ounce dried negro chiles, stemmed, seeded, torn into 1-inch pieces, rinsed
1/4 cup raisins
4  strips of 1/2-inch orange peel (orange part only)
1 1/2 teaspoons dried oregano
1 3.1-ounce disk Mexican chocolate, chopped
Chopped fresh cilantro
Warm flour tortillas

Method

Heat 1 tablespoon oil in heavy large pot over medium-high heat.

Sprinkle chicken on both sides with salt and pepper.

Working in batches, add chicken to pot; sautée until lightly browned, adding more oil by tablespoonsful as needed, about 3 minutes per side. Transfer chicken to large bowl.

Return chicken and any juices to pot. Add broth and orange juice; bring just to boil. Reduce heat to medium-low; cover and simmer until chicken is tender and just cooked through, about 25 minutes.

Meanwhile, heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onions and sauté until golden brown, about 18 minutes. Reduce heat to medium. Add almonds, garlic, cumin, and coriander.

Sautée until nuts and garlic begin to color, about 2 minutes. Add chiles and stir until beginning to soften, about 2 minutes.

Using tongs, transfer chicken to large bowl. Pour chicken cooking liquid into saucepan with onion mixture (reserve pot). Add raisins, orange peel, and oregano to saucepan. Cover and simmer until chiles are very soft, stirring occasionally, about 30 minutes. Remove from heat; add chocolate. Let stand until chocolate melts and sauce mixture cools slightly, about 15 minutes.

Working in small batches, transfer sauce mixture to blender and puree until smooth; return to reserved pot.

Season sauce to taste with salt and pepper. Coarsely shred chicken and return to sauce; stir to coat.

Chill until cold, then cover and keep chilled. Rewarm over low heat before serving.

Transfer chicken mole to bowl. Sprinkle with cilantro. Serve with warm tortillas.

 

With Honey Badger Brown…

Julia Child’s French Onion Soup
Recipe and Photo: Food.com

Ingredients

5 -6 cups yellow onions, thinly sliced (about 1 1/2 to 2 lbs)
1 Tbsp cooking oil
2 Tbsp butter
12 teaspoon sugar
1 teaspoon salt
3 Tbsp flour
6 cups beef stock (preferably homemade)
1 cup wine (dry red or white)
1 bay leaf
12 teaspoon ground sage
salt and pepper
12 ounces swiss cheese, grated
4 ounces parmesan cheese, grated
12 raw yellow onion
2 -3 tablespoons cognac
8 slices French bread (about 1 inch thick)
4 Tbsp olive oil, for drizzling

Method                                                                                                     

Place heavy bottom stock pot or Dutch oven over medium-low heat.

Add 1 Tbs cooking oil, 2Tbs butter to pot. Add sliced onions and stir until they are evenly coated with the oil. Cover and cook for about 20 minutes until they are very tender and translucent.

To brown or caramelize the onions turn heat under pot to medium or medium high heat.

Add 1/2 tsp sugar and 1 tsp salt and continue to cook uncovered, stirring frequently until the onions have browned and reduced significantly. Once caramelized, reduce heat to medium-low and add 3 Tbs flour to the onions. Brown the flour for about 2-3 minutes trying not to scorch it. (If the flour does not form a thick paste, you can add a bit more butter here). Stir in about 1 cup of warm stock, scraping the bottom of the pan to get all of the cooked-on bits. Add the rest of the stock, wine, sage, and bay leaf to the soup. Simmer for 30 minutes.

To make the “croutes” (toasted bread), heat oven to 325 degrees F.

Drizzle each side of the bread slices with a bit of olive oil and place on baking sheet. Cook the croutes for 15 minutes in oven on each side (30 minutes total).

Check the soup for seasoning and add salt and pepper if needed. Remove the bay leaf (if you can find it). Transfer to a casserole dish. At this point you can add the 2-3 Tbs cognac and grate the 1/2 raw onion into the soup. Add a few ounces of the swiss cheese directly into the soup and stir.

Place the toasted bread in a single layer on top of the soup. Sprinkle the rest of the cheese in a thick layer on top of the bread making sure to cover the edges of the toast to prevent burning. Drizzle with a little oil or melted butter.

Place in a 350 degree oven for about 30 minutes. Turn on broiler and brown cheese well.

Let cool for a few minutes before serving.  Extra sliced baguettes as required.

 

With Midnight Stout…

Black Bean Brownies
Recipe and Photo: MennoniteGirlsCanCook.ca

Ingredients

1-19 oz. can of black beans, drained and rinsed well
3 eggs
1/3 cup of coconut oil*
1/2 cup honey
1 tablespoon vanilla extract
1/3 cup, sifted cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda

Method

Grease a 9 ” inch pan.  Line with parchment paper.

Place all the ingredients in a blender or food processor and blend until it is all liquid with no lumps. Pour into the cake pan.

Bake in a preheated 350 degree oven for 25-30 minutes or until a toothpick inserted in the centre comes out clean. (In my oven it took a full 35 minutes, so make sure to test your brownie).

Cool for 10 minutes.  Remove from pan, and cool completely.

Cover and refrigerate over night.  In my opinion this tastes best cold straight out of the fridge.

*vegetable oil can be used in place of the coconut oil, but I like the hint of coconut flavor it gives the brownie. 

Enjoy your Savvy Hip Hops!

Share

Beers made in a church

Posted by David

Monday, February 6th, 2017
Share

Founded ten years before the micro- and nano- and craft-brewer surge across Ontario, Campbellford’s Church-Key Brewing has always been known for high quality beers. They’ve also developed a reputation for their strong commitment to local sourcing, with many of their ingredients grown within sight of their retired church brewery. We’re very excited to help our Savvy Hip Hops suds-cribers get to know the people behind the products. Read all about it in this month’s Beer Backstory Magazine.

We’re sure you’ll enjoy these delicious, hand-crafted beers. They’ve been chosen just for you to enjoy during the holiday mayhem & while you are relaxing during the holidays too!

Whether you receive the Quick Picks or Taste Case, you will find a variety of bottles of these beers…

Cyser Apple Mead
Braggot Honey Malt
West Coast Pale Ale
Northumberland Ale
Holy Smoke Scotch 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

 

Holy Beer!
Church-Key Brewing
By David Loan, Sommelier & member of the Savvy Brew Crew

Built in 1878, the Campbellford Methodist Church doesn’t look like a typical brewery. But the decommissioned house of worship was purchased by Brewmaster John Graham in 1999 to begin his own small brewery. It has grown to include The Stinking Rose Pub and Grindhouse Café and to be an important part of the rural landscape.

How did a little brewery in an out-of-the-way small town succeed? Read on!

A step back in time…

John grew up in a small town north of Toronto. By the time he was an adult, though, the fields had been paved over, the farms replaced with shopping malls. “Thirty years of “progress”, John said. “I think it’s a bit short-sighted. I have four kids of my own and I wanted to bring them up in the same rural atmosphere I did. Campbellford is much closer to my upbringing. It’s a 20 or 30 year step back in time.”

Location, location, location

Campbellford, located 30 minutes north of the 401, turned out to be a perfect location for John & his family.  “We’re literally half-way between Toronto and Ottawa,” John said. “They’re the two biggest beer markets in Ontario. We have more than two million residents within an hour’s drive.”

Perhaps just as important, John is able to source many of the ingredients for his beer right in his own community. “We have honey, barley, hops that are grown within sight of the brewery,” John said. “I call it hyper-local, and it’s part of our environmental goals of keeping the supply chain short and part of the economic goals of buying from people who buy from us. It’s a closed loop.”

Crowd-pleasers

John said that serving his beer to a local audience keeps him grounded. “No 90 IBU (International Bitterness Units) monsters that breweries in more populated breweries produce,” he said. “Being in a small town, we have to be a bit more of a crowd-pleaser for our local audience.”

Church-Key has a mission statement, which they call “The Guiding Light”. It embraces the sustainable principles of the brewery. “There’s a consumer awareness that has happened all over the world,” John said. “Not just beer, we’re more aware of what kind of cheese, what kind of bread we’re eating. We want to have a closer connection to what we’re consuming.”

We know you’ll enjoy these crowd-pleasing beers made by John & the folks at the brewery!

 


 

• Savvy Hip Hops Tasting Notes •

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

West Coast Ale

In the big family of beers known as India Pale Ales (IPA), East Coast American IPAs have more malt sweetness and less hop bitterness, whereas West Coast ales embrace the hops and often use a lighter malt.

Tasting Notes: A lovely amber colour, this has a refreshing bitterness which matches nicely with its orange and almond flavours. The medium acidity help make it a very well-rounded, easy to drink beer.

Suggested Food Pairing: The hops and acidity will work very nicely with a cheesy pizza or plate of nachos.

 

Cyser: Apple Mead

Cyser is made from honey and apples fermented together. Sometimes described as a wine, other times as a cider, it’s a beautiful hybrid of the two.

Tasting Notes: This Cyser is unfiltered, so it has a lightly cloudy appearance. Gentle and refreshing, there are flavours of green apples, lime cordial, ginger, and yeast. It’s only slightly sweet.  With 8.3% alcohol, you might expect a boozy bounce; in fact, the alcohol is well integrated and this goes down easily. Maybe too easily!

Suggested Food Pairing: We would love this with an apple, pecan, and blue cheese salad. The delicate sweetness of the Cyser and the pungent blue cheese will play very well together. See recipe, below.

 

Northumerland Ale

Brewmaster John Graham says this beer – the first product made by Church-Key Brewing – is based on a recipe typical of the beer served in Northumberland County taverns in the 1940s and ‘50s.

Tasting Notes: The beer pours a golden colour with a light foam. Citrusy hops and a crisp finish make this a great everyday beer.

Suggested Food Pairing: This will be a lovely pairing with a white fish dish, such as Jamie Oliver’s Baked White Fish recipe, below.

 

Braggot Honey Malt

Another mead-style beverage, Braggot is a spiced honey wine.

Tasting Notes: The honey is apparent from the moment you pop the cap, but it’s very subtle when you taste the mead. The mineral and citrusy notes balance the sweet honey very well, and there are hints of clover and vanilla.

Suggested Food Pairing: If you’re looking for a drink to go with your sweet and savoury Chicken and Waffles, here it is!  See the recipe below.

 

Holy Smoke: Peat-smoked Scotch ale

For those who love campfires, Hot Rods, and Islay whisky, this is the perfect beer. Ten per cent of the malt has been roasted over a peat fire, giving it a smoky complexity and finish.

Tasting Notes: Almost opaque and with a nice foam, the campfire notes are apparent from the first pour. There are also some flavours dark chocolate, vanilla, and molasses. The smoky finish is very long-lasting. 6.2% ABV.

Suggested Food Pairing: We picture this as a Sunday afternoon après-ski with a hot and spicy bowl of black bean chili (see recipe, below). The perfect way to end the weekend.

Recipes to enjoy with the featured Savvy Hip Hops 

 

With Cyser Apple Mead…

Apple, Pecan, and Blue Cheese Salad with Dried Cherries
Recipe and Photo: Food.com

Ingredients

12 ounces salad greens (spring mix)
2 whole apples, cored, sliced very thin
12 cup pecan halves
14 cup dried cherries
6 ounces blue cheese, cut into chunks
1 Tablespoon heaping Dijon mustard
1 Tablespoon maple syrup (to taste)
1 teaspoon apple cider vinegar (to taste)
14 cup olive oil
Salt and pepper, to taste

Method                                                                                                     

Add greens, apple slices, pecan halves, dried cherries, and blue cheese chunks into a large salad bowl.
In a small jar, mix Dijon, maple syrup, vinegar, olive oil, and salt and pepper. Put the lid on the jar and shake well to mix.
Pour a little salad dressing over the top of the salad and toss to combine. Taste salad and add more salad dressing to taste.

 

With Braggot Honey Malt…

Chicken and Waffles
Recipe and photo: FoodNetwork.com

Ingredients

Vegetable oil, for shallow frying
1/4 cup hot sauce
1 large egg, lightly beaten
8 chicken tenders (about 1 pound)
3/4 cup instant flour
1 teaspoon poultry seasoning
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
2 scallions, sliced, plus more for garnish
1 1/2 cups low-sodium chicken broth
4 buttermilk or Belgian-style frozen waffles
Maple syrup, for serving

Method

Heat about 1 inch of oil in a large cast-iron or heavy-bottomed skillet over high heat. Whisk the hot sauce and egg in a medium bowl; toss the chicken in the mixture to coat.

Combine the flour, poultry seasoning, and salt and pepper to taste in a medium bowl. Set aside 3 tablespoons seasoned flour in a separate bowl; dredge the chicken in the remaining seasoned flour until coated, shaking off any excess.

Place the chicken in the hot oil and fry until golden and cooked through, 2 to 3 minutes per side, turning once. Transfer to a rack to cool slightly; discard the oil.

Melt the butter in the same skillet and whisk in the reserved seasoned flour until smooth. Whisk in the scallions, then slowly pour in the broth. Bring to a simmer, whisking until the gravy is smooth.

Meanwhile, toast the waffles.

Place a waffle on each plate and drizzle with maple syrup. Top with chicken and gravy and garnish with scallions.

 

With Northumberland Ale…

Baked White Fish
Recipe and photo: JamieOliver.com

Ingredients

3 cloves of garlic
1 bunch of fresh basil
Olive oil
1 fresh red chilli
2x 400 g tins of quality plum tomatoes
Red wine vinegar
4 pieces of white fish fillets (150 g each) – such as cod, whiting, pollock, skin off, pin-boned, from sustainable sources, ask your fishmonger
1 handful of black olives, (stone in)
1 tablespoon capers

Method

To make the sauce, peel and finely slice the garlic cloves. Pick the basil leaves and finely slice the stalks.

Heat a good couple of lugs of oil in a large pan over medium heat; add the garlic and basil stalks. Pierce the chilli once with a knife so it doesn’t explode when frying, then add to the pan. Fry gently until the garlic is soft but not coloured, stirring occasionally.

Add the tomatoes and season lightly with sea salt and black pepper, then simmer gently over a low heat for 30 minutes, or until thickened and slightly reduced.

When the time’s up, remove the chilli, and break up the tomatoes with the back of a spoon. Taste and adjust the seasoning, if needed, then add a tiny swig of red wine vinegar to give it a little twang.

Preheat the oven to 220°C/425°F.

Pour the tomato sauce into a 20cm x 30cm roasting tray. Season the fish fillets on both sides with a little salt and pepper, then place on top of the sauce.

Squash the olives, using the base of a jar or something heavy, and remove the stones. Sprinkle into the tray, along with the capers and most of the basil leaves over the fish.

Cook in the oven for around 15 minutes or until the fish is cooked through – check by cutting into the thickest part of one or two of the fillets; they should be pearly white and not transparent.

 

With Holy Smoke Peat-smoked Scotch Ale…

Smoky Black Bean Chili
Recipe and Photo: Gimmesomeoven.com

Ingredients

1 Tbsp. olive oil
1 medium white onion, diced
3 garlic cloves, chopped
1 bottle beer (or chicken/vegetable broth)
3 (15 oz. each) can black beans, drained and rinsed
2 (15 oz.) cans diced tomatoes and green chiles
2 chipotle peppers in adobo, chopped
2 tsp. ground cumin
2 tsp. chili powder
1 tsp. dried oregano
1/2 tsp. salt

optional toppings: chopped fresh cilantro, diced avocado, shredded cheese, sour cream, salsa

 

Method

Heat oil in a large saucepan or stockpot over medium-high heat until shimmering.  Add onion and sauté for 5 minutes until translucent, stirring occasionally. Add garlic and continue sautéeing for 2 minutes until fragrant.

Add the beer (or broth), black beans, diced tomatoes and green chiles, chipotle in adobo, cumin, chili powder, oregano, and salt. Stir to combine.

Bring the soup to a boil, then reduce heat to medium-low and simmer for at least 10 minutes. Season with additional salt and pepper if needed. Serve warm, garnished with optional toppings.

 Enjoy your Savvy Hip Hops!

All photos of the brewery & products (unless noted) were provided by Church-Key.
Share

Savvy gifts guaranteed to WOW!

Posted by Debbie

Tuesday, December 20th, 2016
Share

Santa’s elves & the Savvy Team are working around the clock arranging subscriptions to our of-the-month clubs & gift certificates for wine, craft beer & cheese lovers across the country! Our Holiday Hotline 613-SAVVYCO (728-8926) is ringing off the hook & our web site is buzzing with last minute shopping.

Here’s our Top 3 Savvy Gifts….you can order with just one click!

 

CRAZY for Cheese!

Savvy Cool Curds is the new ‘whey’ to discover hard-to-find Canadian artisan cheeses. Each month, we deliver 4 to 5 wedges or rounds of ready-to-eat cheese from a featured cheesemaker. The assortment is always different – hard, soft, fresh & aged cheeses made using various milks – cow, goat, sheep….even buffalo!

Our Cheese Sommelier Vanessa introduces you to the cheesemaker in each issues of Curd on the Street Magazine along with cheese tasting 101 tips & cheese ladened recipes.

The 3 delicious wheys to order:
#1 – One time purchase: $60 + shipping
#2 – Subscribe for deliveries EVERY month: $55/month + shipping
#3 – Subscribe for deliveries EVERY OTHER month: $55/month + shipping

Special Subscription Promo
$55 per month (usually $60) & shipping>>

We’ll ship across Canada

 

PERFECT for craft beer fans

Give a subscription to our Savvy Hip Hops craft beer-o-month club featuring hard-to-find craft beers made across Ontario. Along with the beers, our Beer Backstory Magazine, will give you the skinny on the brewmaster, tasting tips & recipes with the featured beers.

There are 2 sizes of packages:
#1 – Quick Picks – a small assortment each month
#2 – Taste Case – the full selection from the featured brewery.

 

NEW! In addition to featuring a different brewery each month, we are including a Special Savvy Summer 2-4 in June & July AND back by popular demand our Hoppy Holidays Craft Beer Advent Calendar in Nov & Dec.

Wrap up a SUDS-cription for 4, 6 or 12 months>>

 

Wine lovers will LOVE this!

Our Savvy Selections wine-o-month club features an assortment of 3 Ontario wines that you won’t find at the LCBO – each handpicked by our Savvy Sommeliers.

Check out the 2017 line up of wineries we’re featuring >>

To further your enjoyment of the wines, you’ll receive our monthly online magazine with the inside scoop on the winery, neat stories about the people who make the wine, our Sommelier tasting notes & recipes paired with each wine.

Special Holiday Promo
Give a 3 month subscription>>

(regularly 4 month minimum)

 

Still can’t decide?

Here’s FREE Money!

You read that right! Buy a Savvy Gift Certificate to redeem for tickets to an upcoming Savvy Event & we’ll give you 25% more.

Order a $100 gift certificate & we’ll top it up to $125. Order $150, we’ll make it $190…you get the idea.

Give this gift >>

 

Savvy Elves are standing by…

The Savvy Team…errr…elves are at the ready to help you make your Christmas shopping a breeze. Call us each day leading up to Christmas on 613-SAVVYCO (728-8926) or email cheers@savvycompany.ca

 

Ho-Ho-Ho & have a wonderful holiday.
Debbie & the Savvy Team

Debbie Trenholm
Sommelier & Founder
Savvy Company
613-SAVVYCO (728-8926)
cheers@savvycompany.ca
www.savvycompany.ca

Keep in touch with us…
@SavvyDebbie
@SavvyCompany
@SavvyWines
@SavvyHipHops
www.facebook.com/SavvyCompany
Now on Instagram too! instagram.com/savvycompanyinc

We’ll be enjoying the holidays to the fullest. Savvy Company will be closed from December 25 to January 11 all set & ready for an exciting 2017.

Share

Our Biggest Taste & Buy Event…EVER! NEXT week

Posted by Debbie

Wednesday, November 23rd, 2016
Share

On your mark…get set…Power Shop! Our 5th annual Outstanding in their Fields Taste & Buy event is happening next week. Don’t miss it! It is a perfect way to get your holiday groove on & stock up on wine, craft beer & ciders…after all, the holiday parties are kicking into high gear!

AND there will be artisan cheeses & one-of-a-kind gourmet goodies to buy as gifts or to have on hand for the holidays (try saying that fast!!).

Special PROMO
Buy a $70 ticket + bring a friend FREE

Only available ’til Friday @ midnight

 

nullSip & Stock Up!

Join us & enjoy chatting to award winning winemakers, brewmasters & cidermakers from across Ontario who are coming to Ottawa especially for you.

Everything is EXTRA SPECIAL as you won’t find any of these outstanding bevvies at the LCBO.

 

Check out who is coming….

…from Prince Edward County

Broken Stone Winery * County Cider Company * Karlo Estates * Trail Estates Winery

…from Niagara

Amazing Wines * Aure Winery * Chateau des Charmes * Fielding Estates Winery * Kacaba Vineyards * Legends Estates Winery * Melville Winery * Two Sisters Vineyards * Veini Estates * Vineland Estates Winery

…from even further away

Railway City Brewery (St. Thomas)

…from closer to home

Calabogie Brewing Co. * KIN Vineyards * Tuque de Broue Brewery

 

FREE Shipping

To make your holiday shopping easy, we will give you FREE shipping when you order 6, 12 or more bottles of ANY combo of your favorites bevvies & Santa will hand deliver (aka by courier) to your home or office – absolutely FREE – in time for the holidays!

 

Event Deets

DATE: Thursday December 1st
VENUE: Horticulture Building @ Lansdowne, Ottawa
VERY IMPORTANT TASTER (V.I.T.) RECEPTION: 5 to 7pm – special passes required
MAIN TASTING EVENT: 7 to 9pm

 

We’ll roll out the red carpet

Upgrade your ticket with a Very Important Taster Pass (V.I.T.) for only an additional $25. Includes advance access from 5 to 7pm without line ups to have more one-on-one time & meet the makers…then stay on as long as you like for the main event. Limited to 150 passes.

NEW! Cheesemakers are coming too

Wait til you see the Savvy Cheese Bar ladened with hard-to-come-by artisan cheeses from Ontario & Quebec.

Nibble & sample while cheesemakers & our Cheese Sommelier Vanessa Simmons share ‘how to’ make a festive cheese board. Best part…you can buy your new cheese favorites right on the spot.

75% of tickets are already sold.
Quick!  Buy your tickets >>

 

Does not end there!

We’ve hand picked local artisans who create gourmet goodies & hand crafted items for the foodie on your gift list. Click to check out who will be there >>

 

Win 4 tickets…

Tell us what you leave for Santa on Christmas Eve…cookies or a dram of something stronger, perhaps? Send us an email to cheers@savvycompany.ca & we’ll enter you into the draw for 4 free tickets to Outstanding in their Fields.

The countdown to the holidays is on. Dash through the snow & get a jingle-a-ling on at this OUTSTANDING Taste & Buy event.

Mark my words, this is our BIGGEST event EVER!
– Debbie and the Savvy Team

Savvy Company
613-SAVVYCO (728-8926)
cheers@savvycompany.ca
www.savvycompany.ca

Keep in touch with us…
@SavvyDebbie
@SavvyCompany

www.facebook.com/SavvyCompany
instagram.com/savvycompanyinc

Share

Monday DEAL: 50% off wine, craft beer & cider… Thought that would get your attention!

Posted by Debbie

Wednesday, November 23rd, 2016
Share

At Savvy Company HQ, we’re caught up in the Cyber Monday deal-a-thons & joining in the online madness by offering 50% off TICKETS to our next wine, beer, cider event. Yes, half price tickets to this week’s Savvy Event. Heck, why not?!?

It is our 5th annual Outstanding in their Fields Taste & Buy & we don’t want you to miss it. Quick…buy your half price ticket today & join us for this fun evening tasting & trying hard-to-find wines, craft beers & ciders made across Ontario….the cool part is that you get to meet the dynamic people who make these delicious bevvies.

TODAY ONLY!
Tickets $35 per person

Tick Tock…ends @ midnight

 

There’ll be something for everyone – sparkling, white & red wines, dessert wines, ciders made with apples & pears along with really cool craft brews too…and special prices & deals too.

Everything at this event is OUTSTANDING…you won’t find any of the featured bevvies at the LCBO.

To top it all off…cheesemakers from Quebec & Ontario will be serving & selling their delicious artisan cheeses. And locally made woodworking, festive cookies, handmade preserves & neat gourmet treats – all ready-to-buy as gifts or to serve when you have people drop by during the holidays.

 

Event Deets

DATE: Thursday, December 1st
VENUE: Horticulture Building @ Lansdowne, Ottawa
VERY IMPORTANT TASTER (V.I.T.) RECEPTION: 5 to 7pm – special passes required
MAIN TASTING EVENT: 7 to 9pm

Advance Tickets Only
Buy your tickets >>

 

Check out who is coming….

…from Prince Edward County

Broken Stone Winery * County Cider Company * Karlo Estates * Trail Estates Winery

…from Niagara

Amazing Wines * Aure Winery * Chateau des Charmes * Fielding Estates Winery * Kacaba Vineyards * Legends Estates Winery * Melville Winery * Two Sisters Vineyards * Veini Estates * Vineland Estates Winery

…from even further away

Railway City Brewery (St. Thomas)

…from closer to home

Calabogie Brewing Co. * KIN Vineyards * Tuque de Broue Brewery

 

We’re rolling out the red carpet

Upgrade your ticket with a Very Important Taster Pass (V.I.T.) for only an additional $25. The V.I.T. Pass includes advance access from 5 to 7pm without line ups so that you have more one-on-one time to meet the makers…then stay on as long as you like for the main event. Only 150 V.I.T. passes

 

FREE Shipping

To make your holiday shopping easy, we will give you FREE shipping when you order 6, 12 or more bottles of ANY combo of your favorites bevvies & Santa will hand deliver (aka by courier) to your home or office – absolutely FREE – in time for the holidays!

 

Can’t make it?

You can still order & take advantage of the FREE shipping & special event prices. Email the Savvy Team or call us on 613-SAVVYCO (728-8926) to arrange a special order or to be provided the special web site link for online ordering (we’re getting it ready now!).

LAST CHANCE!
This event is already 85% sold out
Buy your tickets >>

 

Ho-Ho-Ho…we have 4 tickets to give away!

Tell us what goodie is always in your stocking. At my house, Santa always leaves a mandarin in the toe of our stocking. What is your tradition? Send an email to cheers@savvycompany.ca & we’ll enter you into the draw for 4 free tickets to Outstanding in their Fields.

This will be an OUTSTANDING holiday shopping event – don’t miss it!

See you there,
– Debbie & the Savvy Team

Savvy Company
613-SAVVYCO (728-8926)
cheers@savvycompany.ca
www.savvycompany.ca

Keep in touch with us…
@SavvyDebbie
@SavvyCompany

www.facebook.com/SavvyCompany
instagram.com/savvycompanyinc

Share