Posted by David LoanThursday, March 16th, 2017
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
80 Shilling Scotch Ale
Greener Futures: Castorgeist Belgian Amber
…in your Taste Case you will find the beers above PLUS:
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 firstname.lastname@example.org
Cheers & Enjoy!
Debbie & the Savvy Brew Crew
Leading the way:
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being bought up by big international beverage corporations and in the acquisition, losing the unique character that originally made them successful.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.”
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.
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).
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.
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” 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
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
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
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
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
1 kg. chicken drumsticks
1 cup plain yogurt
2 Tbsp. tandoori spice, store bought or home-made*
1 Tbsp. lemon juice
2 large onions
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:
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!