Archive for ‘Savvy Hip Hops Beer Backstory’

Earn Your Beer with Whiprsnapr Brewing Company

Posted by Shawn

Monday, August 3rd, 2015
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Ahhhh…the lazy hazy days of summer! This month’s Savvy Hip Hops brings you a case of craft beer from a new Ottawa brewery… hopefully you’ll find new favourites to savour around the deck, pool, dock, or at your campsite! This month features Whiprsnapr Brewing Company, with several different beer styles for all of our suds-cribers!

As most of you will not be familiar with Whiprsnapr and their intriguing beers, read through this issue of our Beer Backstory Magazine to be introduced to their various styles of beer, the tireless owners and the brew-master himself.

Whiprsnapr has built a theme around #EarnYourBeer. Whether it is renovation projects, camping, mountain biking,hiphops_large-292x300 or just cutting the grass, there are all kinds of ways to #EarnYourBeer.  Located in a small industrial park in Bells Corners (the west end of Ottawa), Whiprsnapr is building on the community feeling in this well-established suburb. They have quickly built an extremely loyal following and regularly sell out of everything they make, so getting our hands on enough beer for all you suds-scribers was tough!

Open your Savvy Hip Hops Taste Case…

…and find these six inspired beers. Whiprsnapr decided early on that they would try to use 1L refillable bottles exclusively, so you will have a full litre of each of:

Root of Evil Pre-Prohibition LagerEarnyourbeer (1)
The Mick Maple Cream Ale
Carol Anne Irish Blonde Ale
OK La Ginger/Coriander Cream Ale
Black Sunshine Black Lager
Inukshuk IPA


Found a new fav?
If you would like additional bottles of any beer featured in this months’ Savvy Hip Hops, just call our Savvy Brew Crew & we’ll arrange a special shipment for you (if it is still available at the brewery that is!).

Put us on speed dial – Savvy Hip Hops Hotline 613-SAVVYCO (728-8926) or cheers@savvycompany.ca

Cheers and  enjoy your summer…however you #EarnYourBeer

Debbie & the Savvy Brew Crew

Introducing…
Whiprsnapr Brewing Company

by Shawn McCormick

I’ve known Mike of Whiprsnapr for about 15 years & even got to help unload containers of brewing equipment last fall, so I jumped at the chance to write about Whiprsnapr. Open since last October, I’ve heard & seen many of the challenges & the plain hard work by the founders (and their wives too) that brought their dream to reality.

It all started with KISS…

The three founders met – funnily enough – at a KISS (the band that is) Kruise party early in 2014.  All of theIanm had signed up to go on the same cruise.  Ian McMartin (left) and David Howard were already moving forward with the project when Mike Feagan  sampled Ian’s beer. He knew right away he wanted to be involved.  When the third partner dropped out, Ian and David turned to Mike to join them.

Ian had been brewing beer for about 20 years and had been developing his own all-grain recipes, so he was a nteamatural as brewmaster. David and Mike brought the required business experience, but soon found they had many other roles to play in opening a new brewery. Recipe testing started with a small 2 barrel (228L) “test” system, but the team wasted no time in jumping into the big leagues, ordering a massive 20 barrel (2280L) system that arrived around Thanksgiving!

What’s a Whiprsnapr?

Ian’s grandfather always called him a “whippersnapper”.  Ian tucked this away knowing that if he ever opened a brewery, the name was already set. Finding the proper URL proved difficlogoult, so creative abbreviation was required. This works well for social media! The slingshot in the pocket is a hat-tip to perhaps the greatest Whiprsnapr of them all – Denis the Menace!

 #EarnYourBeer

Before the brewery was even an idea, Ian brewed beer with a buddy and they always referred to ‘Earning their Beer’.  Whether they were mountain-biking, camping, smoking meat, or doing other jobs around the house, it was their way of saying that they had earned their refreshments because of the work they had put in. This theme carries over into the word artwork and to the photos posted throughout the tasting room, showing the many ways they & their customers #EarnYourBeer

 

Edgy and Fun!

There is little pretence to this brewery. There’s industrial steel, tables made from recycled pallets and wire spools, and used fencing on the walls. The guys admit that they have an edge, and that edge is all about working hard and having fun. Their t-shirts and merchandise are instantly recognizable.

regularsLike the brewery name, all of Whiprsnapr’s beer names also have a story to tell. Through those stories, they hope to further the connections they are forging with their growing customer base. Mike, Ian, and David all come across as guys living their dream, and easily relate to the people walking in the front door. Along the line of furthering the conversations, Whiprsnapr is teaming up with “Do it For Daron” to release a beer (“The Mick”, rebranded as “22”) with 8% proceeds going to mental health awareness.

Visitors to the brewery appreciate that the owners are always there, ensuring the best experience that turns into repeat customers. Based on their inability to keep up with sales through the tasting room, it seems Whiprsnapr is succeeding beyond their wildest dreams!

We raise a glass to the Whiprsnapr team!


• Savvy Hip Hops Tasting Notes •

Whiprsnapr makes several different beer styles, but keeping up with both ales and lagelogosrs means that they are still running the 2 barrel system full tilt along with the large system. We figured these selections would work well with the heat of summer, and with one-litre bottles, you’ll want to have friends around when you open these selections.

Root of Evil (Pre-Prohibition Lager)

A transition beer for those used to mass-produced beer, this is similar to European pilsners, with a slight twist. 5% ABV

Tasting Notes: Pale gold. Wheat and cereal notes dominate the nose at first, with hints of honey, citrus, and noble hops. On the palate, the nose repeats with cereal malts, white flower honey, light citrus, and a slightly smoky nuance. The combination of hops adds a fresh, cleansing feeling to this beer. Very refreshing sipper for a warm sunny afternoon outside!

Suggested Food Pairing: A very food friendly beer. Try it with fish and chips, nachos, or even Thai food.

The Mick (Maple Cream Ale)

Initially brewed with maple sap (harder to come by in the summer), Whiprsnapr has moved to maple syrup with the addition of maple wood chips to add some body and the “woodsy” element that was missing. 4.7% ABV

Tasting Notes: Also pale gold. This cream ale is all about the maple. Without making it syrupy, this beer takes you to a wood-fired maple syrup operation, with sweet maple and a hint of smoke on the nose. On the palate, the maple sweetness is quite subdued, with some noticeable malt & cereal notes. There are just enough hops in this one to keep the finish clean and crisp. 

Suggested Food Pairing: Anything off the grill that has been slathered in BBQ sauce, club sandwich, or brunch!

Carol Anne (Irish Blonde Ale)

Named after Ian’s mom. 5% ABV

Tasting Notes: Deep gold colour, bordering on copper. This malt-forward Blonde Ale has both honey and wheat maltspoolside combined with Willamette hops, which give the nose a load of tropical fruit flavours. Pineapple, mango, marmalade notes dominate the nose and lead you to assume the beer is going to be very sweet, but the palate keeps the sweetness in check and the hops give way to a clean finish. Great medium weight body. Reminiscent of a lightly-hopped APA.

Suggested Food Pairings: Spicy Thai or Indian cuisine, Laksa would be very good. Would also pair well with a ploughman’s lunch (charcuterie and cheese).

OK La (Ginger Cream Ale)

A spicy cream ale that brings back memories of working in Malaysia for Ian. The name itself is Singaporean slang, kind of like us saying ‘Yeah sure!’, informs Ian. 5.5% ABV

Tasting Notes:  Fresh ginger on the nose. Some white flower honey, lemon, lime, and spice notes (Ian explains that there is fresh coriander in this, and that all ingredients are purchased and used the day of the brewing, so even the ginger is fresh ground). On the palate, the ginger is more muted, and the white flower honey dominates. Ian and Mike explain that even people who tell them that they don’t like ginger love this beer. It is very fresh, and would pair well with a very hot summer day on your deck, dock, or boat.

Suggested Food Pairings: I’d try this with Moroccan or Middle-Eastern cuisine, perhaps kafta, Moroccan stew, or shawarma. Surprisingly, it apparently doesn’t so work well with Thai food.whipsnapr fridge (1)

 

Black Sunshine (Black Lager)

A dark beer with great flavours, but a crisp lager finish. 6% ABV.

Tasting Notes: Very dark, almost black. Nose of bitter chocolate and dark coffee. Expecting the weight of a stout, the palate surprises with freshness. There’s some nice sweetness of the coffee and chocolate notes but they quickly disappear. With whiskey soaked wood chips added to the ferment, there’s a lingering (and intriguing) sweet whisky finish interspersed with black coffee.

Suggested Food Pairings: Smoked beef ribs. Other meats smoked with a sticky BBQ sauce should pair well with the light whisky finish.

Inukshuk (American IPA)

What craft brewery doesn’t do an IPA? Brewmaster Ian has tuned this to what he calls a ‘Canadian’ IPA to remind you of “…the days of just being in the woods doing whatever, breathing in all that good clean air.” 5.5%

Tasting Notes: Copper coloured. Nose of sweet, tropical fruit, green grass, pine pitch and pine needles. Medium bodied, the sweet notes of buckwheat honey and toffee are balanced by crisp citrus fruit, courtesy of the generous hops. There’s lots of citrus, spice, and pine, with the tropical fruit being more subdued on the palate. Finish is clean and slightly bitter with red grapefruit and tangerine lingering. A well-balanced beer!

Suggested Food Pairings: Tacos, fajitas, or any deep-fried foods.

 

• Recipes with a splash of the featured Savvy Hip Hops •

 

With Whiprsnapr Carol Anne

Butter Chicken Pizza
From Shawn McCormick’s family kitchen

Prep Time: 10 (or 20) minutespizza
Cook Time: 5-10 minutes
Yield: 34 Servings

Ingredients

2 Pizza crusts (pre-made, or fresh dough)
2 cups Leftover butter chicken
1 ½ lb (700g) mozzarella cheese
½ cup Pine nuts
½ cup thinly sliced red onion
Few sprigs of Cilantro
2 green onions, finely chopped (optional)

TIP: If you don’t have any leftover butter chicken, pick up a jar of Patak’s butter chicken sauce (or similar). Cook two chicken breasts however you like. Shred the chicken (don’t cube it) into small, easily eaten morsels. Add the butter chicken sauce and heat thoroughly in a saucepan over low heat. If the sauce gets too thick, add a glug or two of beer to thin it to right consistency.

Method

Prepare your pizza crusts as you like. If using fresh dough and grilling on your BBQ, I suggest a little prebaking both sides over indirect heat (high temperature though) to set the dough so it is easy to move once loaded. If using prepared pizza shells, move right to step 2.

Pre roast the pine nuts in 350 oven or BBQ to being out the nutty flavours (they should be light brown but not burnt…and this changes very quickly so you need to watch them!).

Spread butter chicken generously over shell.

Chop the cilantro coarsely and sprinkle all over the chicken mixture.

Cover generously with mozzarella cheese.  Sprinkle the pine nuts and red onions over top.

Cook over indirect heat in BBQ or in an oven heated to 450F until cheese melts and edges start to brown. Using a pizza stone will help keep the bottom from burning.

Remove and let sit for 5 minutes. Top with optional green onions before serving.

 

With Whiprsnapr OK La Ginger Cream Ale

BBQ Kafta
From AllRecipes.com

Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 4-6 Servings

Ingredients

1 ½ lbs (700g) lean ground beef
1 medium onion, grated
½ cup finely chopped fresh parsley
¼ tsp cayenne pepper
¼ tsp ground allspice
1 tsp salt (to taste)
¼ tsp black pepper
Skewers

Method

Preheat BBQ to high heat. If using wooden skewers, soak in water.

In a large bowl, mix together the ground beef, onion, parsley, cayenne, allspice, salt and pepper until evenly blended.

Divide into 6 portions, and press around one end of the skewers to form a log shape approximately 1 inch thick and 6 inches long.

Turn BBQ to medium heat and grill for 10-15 minutes, turning occasionally until meat is no longer pink.

Serve with salad, rice, and OK La Ginger Cream Ale

beersunset-skinny

With Whiprsnapr Root of Evil Lager

Lake Erie Perch
From Food.com

Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 2 Servings

Ingredients

1 ½ cups all purpose flour
2 Tbsp paprika
½ tsp salt
1 egg
1 cup milk
½ cup butter
4 fresh Lake Erie perch fillets

 

Method

Mix flour, paprika, and salt together and set aside.

In a small bowl, blend the egg and the milk.

Heat butter in a large frying pan.

Dip perch fillets in egg wash first and then into the flour mixture.

Carefully place them into the hot butter in the frying pan and brown on both sides (~5 minutes per cm).

Remove from the butter and drain on a paper towel to absorb excess butter.

Serve immediately with salad and Whiprsnapr Root of Evil Lager.

Cheers & Enjoy your Savvy Hip Hops!

 

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Big thirst for Big Rig beers

Posted by Melanie

Monday, June 29th, 2015
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Let’s get right into it!  It’s time to raise a glass to the start of summer and to another month filled with delicious Ontario craft beer! This month Savvy Hip Hops brings you an assortment of brews from Big Rig Brewery located in Ottawa.

It’s been a busy and successful year for Big Rig since we featured them last June.  Not only have they settled into thiphops_largeheir new production brewery located in Kanata (103 Schneider Road) which used to house a plastics manufacturing company, but they have also opened a 2nd brewpub location in the east end of Ottawa (115 – 1980 Ogilvie Road).   While the restaurant owners focus on delivering good quality food – more on that later – brewmaster Lon Ladell takes great care in crafting their beers.

Open your Savvy Hip Hops Taste Case…

…and you will find an assortment of beers that would be great for summer, including:

Exclaim! Imperial Coffee IPAcrafted for the Toronto’s Session Craft Beer Festival
Release the Hounds” Black IP
Big Rig Gold – their signature beer
Big Rig Bongo – brand new!
Iron Arse Ale – a special brew which raises funds for RIDE for DAD.
A mystery beer in a bomber size bottle!

Beer & food go together like birds of a feather

Before meeting with Big Rig‘s brewmaster Lon Ladell, our new Savvy Team member Melanie & I had dinner at Big Rig’s new restaurant.  We thought ‘When in Rome…’  We were amazed and impressed that the restaurant was hopping on a Monday night (a good sign!).  A delicious menu, fantastic beers and most of all, staff that are crazy about beers.  “And all of our places have a cozy industrial vibe,” Lon described to Melanie during her interview to compile this issue of the Beer Backstory. For our Ottawa sudscribers, you may agree that Big Rig is must try. You may even see Lon in the experimental lab or bump into (not literally!) Senators hockey player & co-owner Chris Phillips.

Big thirst for more Big Rig?

Would you like more beer from this month’s Savvy Hip Hops? Just call our Savvy Brew Crew & we’ll arrange a special shipment for you (if it is still available at the brewery that is!).  Put us on speed dial – Savvy Hip Hops Hotline 613-SAVVYCO (728-8926) or cheers@savvycompany.ca

Cheers & enjoy your Savvy Hip Hops

Debbie & the Savvy Brew Crew

 

Introducing…
Big Rig Brewery

by Melanie Allen – newest member of the Savvy Team

 

When Savvy Hip Hops featured Big Rig Brewery one year ago, the FIFA World Cup was underway and Big Rig Lon Ladell low res croppedbrewmaster Lon Ladell (in photo) was keeping tabs on every match.  His love of soccer is never ending as I experienced firsthand when we met at Big Rig’s new production brewery and tasting room. A flat-screen TV in the tasting room was muted but tuned-in to a Women’s World Cup match. “I have to confess, I am PVR’ing and watching as many of the games as I can.”

From Milk to Beer…

Originally from British Columbia, Lon started his career working in the dairy industry before he discoveLons Lab Big Rig Brewery-121red that he was lactose intolerant! In 1995, he transferred those well-honed operational skills to an industry that is dear to his heart: beer.  He jumped in by volunteering at Spinnakers Gastro Brewpub in Victoria which eventually became a full time job.  Lon explained that the city is hopping for craft beers. “Half of craft beer made in Victoria is consumed in Victoria”.

Lon and his wife packed up shop and moved to Ottawa, his wife’s hometown, to take care of his father in law who was battling prostate cancer.

Two Creative Collaborations

Sitting at the tasting bar, we talked about his recent collaboration with Exclaim! (a Canadian music bigrig_logo-150x150magazine), creating a beer that debuted this month at the Session Craft Beer Festival in Toronto.   A big draw for this festival involves teaming up smaller craft breweries with celebrity partners, with the aim of collaborating on a unique beer to showcase.  Luckily, you have some of this great beer in your Savvy Hip Hops.

Lon expained “the process involved calls with his collaborators at the magazine.  They wanted to create something completely different – something bold with lots of flavor.”  With this in mind, Lon pitched the idea of using coffee for their new creation and sought out beans from Engine House Coffee (a roaster located in Eganville, ON).

A batch was brewed with the folks from Exclaim! onsite, and the Exclaim! 40 Weight Imperial Coffee IPA was  born.  Lon travelled to Toronto to attend the Session Craft Beer Festival and he described the Collaboration Nation portion of the festival as a very “friendly competition” that provides a forum for craft brewers to come together and enjoy their creations, as well as catch up with friends in the industry.

Another collaboration Lon has been involved for several years is Ride for Dad.  Three important men in his family – his father, his stepfather and his wife’s father all battled prostate cancer. Every year, Lon brews Iron Ride for Dad logoArse Ale to fundraise and support Ride for Dad – a series of motorcycle rides taking place across the country to raise funds and awareness for prostate cancer research. A portion of sales of this novel beer that always sells out quickly, is donated back to prostate research. We hope that you will enjoy this beer that is included in your Savvy Hip Hops. 

Cool new digs

The outsiBig Rig Brewery Kanatade of the new production brewery is unassuming and looks like a typical business located in an industrial park.  But inside holds some surprises!  The warehouse has been transformed to house a Tasting Room and a non-stop production facility.  The décor of the tasting room has similarities to those of their newest restaurant.  Stop in to pick up a growler or stay for a sandwhich & pint.

Over a beer, we also chatted about…

What’s your favourite style of beer?
“Hands down, ESB (Extra Special Bitter), because it provides a nice, balanced beer.”

What do you think about LCBO kiosks in grocery stores?
“I’m all for it.  It’s great. I see this as an opportunity for the government to say, ‘Listen we are going to give craft beer and wines more shelf space’. This is a big opportunity for them to do that.”  You can check out the complete article about these proposed changes in the Ottawa Citizen.

It’s the people that make a difference.

I’d like to end on a personal note:  Big Rig Brewery is in large part what it not only because of the quality and originality of their beers, but by the people involved in every facet of the business.  From the friendly and knowledgeable staff I met at their brewpub, to Lon’s generosity in showing this gal around the production brewery and letting me pick his brain, this is a business that believes in their products and finds the best people to help promote their products and make you feel welcome.

 

Cheers to Lon & the team at Big Rig!            

  

• Savvy Hip Hops Tasting Notes •

BRBrewery-104Below are Melanie’s tasting notes for each beer, some additional information on the beers, along with some suggested food pairings and recipes to try out with your beers.

Exclaim! 40 Weight Imperial Coffee IPA

Released in June, brought about by a collaboration between Big Rig and Exclaim! Magazine, this Imperial Coffee India Pale Ale (IPA) uses Nelson Sauvin (NZ) hops and fair trade, organic coffee beans from Engine House Coffee and undergoes a cold-soaking process. 7.5 % ABV and 80 IBU.

Tasting Notes:  Medium amber color.  Key aroma is freshly roasted coffee beans, which repeats on the palate but is extremely refreshing for this style.  This is really a coffee-drinkers dream in beer form.  Also on the palate: dried fruit, milk chocolate and a nutty finish.  The coffee flavours mellow the hoppy flavours present in an IPA.

Suggested Food Pairing:  Try with BBQ ribs (see recipe below), a Mexican Chicken Mole, or sip alongside a Chocolate Espresso mousse cake dessert.

Big Rig ‘Release the Hounds’ Black IPA

Lon was very happy to showcase Big Rig’s award for this beer, which won Gold in the category of American Style Black Ale at the Canadian Brewing Awards.  Galaxy hops (Australia) were used in making this beer.  6.2% ABV and 63 IBU.

Tasting Notes:  Very dark brown colour.  On the nose and palate, pleasing smoky and roasted notes.  Coffee flavour is less intense than the Coffee IPA (but still present).  Complex flavours including:  burnt sugar, black liquorice and smoke.

Suggested Food Pairing: This IPA would be delicious with various slow-cooked meaty stews, and a real treat with game meat such as venison and wild boar – pour some right in the stock!    

Big Rig Gold

Big Rig’s flagship beer.  A great beer to reach for when looking for a craft beer but with a North American Ale style .  4% ABV and 20 IBU.

Tasting Notes:  Medium golden color.  Light aroma of cereal grains and citrus on the nose.  Smooth and crisp, this beer is refreshing and clean with citrus notes.  Easy drinking, creamy with a light hoppiness on the finish.

Suggested Food Pairing: On its own on a hot summer day outdoors, or with your favorite pub-food (fried zucchini or mozzarella sticks), or with comfort food like a turkey pot pie.

Big Rig Bongo

Their first summer brew just released in time to be included in Savvy Hip Hops. This Radler style beer have gained in popularity over the past few years, but what makes this one standout is its refreshing blend of grapefruit and freshly grated ginger!  2.9% ABV.

Tasting Notes:  Light orange-golden color.  Fresh aromas of grapefruit pith and ginger which continue on the palate.  A great low-alcohol alternative that is refreshing and crisp.

Suggested Food Pairing: Can easily be enjoyed on its own, but would also pair nicely with guacamole and tortilla chips (see recipe below), seared scallops, pink grapefruit and spinach salad, or a Shrimp ceviche (using a blend of lemon and pink grapefruit).

Iron Arse Ale

This brew is near and dear to brewmaster Lon Ladell’s heart.  This beer is brewed annually to help support Ride for Dad, which raises funds to support prostate cancer research and awareness. Lon described it as something to be shared: “It’s great with Father’s Day coming up.  The beer is meant to be shared with neighbours”.   It’s available in growlers, bombers and also cans, making it easy to share with family and friends.   5% ABV

Tasting Notes:  Golden in color. Hay, grains, and some fruitiness on the nose.  The palate is filled with a repeat of these, along with a crisp minerality and grassiness.

Suggested Food Pairing: Would pair nicely with spicier dishes, such as Chicken Curry, or Spicy fried shrimp (see recipe below).

Surprise!  You have a Mystery Bomber in your Taste Case
It’s top secret (I don’t even know what your mystery bombers will be!), I can assure you that after having tasted more of Big Rig beers than what’s listed above (I recommend trying their Peppercorn Saison as well as their Hefeweizen), I have no doubt you’ll be pleasantly surprised with your Mystery Bomber.

 

• Recipes to enjoy with the featured Savvy Hip Hops •

 

With Exclaim! 40 Weight Imperial Coffee IPA

Coffee-Rubbed Ribs with Coffee Barbecue Sauce

From: www.weber.com

Prep Time: 30 minutes
Cook Time: 3.5-4 hours
Yield: 4-6 Servings

Rub Ingredients

2 Tbsp ground coffee
1 Tbsp packed dark brown sugar
1 Tbsp smoked paprika
1 Tbsp kosher salt
2 teaspoon coarsely ground black pepper
½ teaspoon garlic powder
2 meaty racks baby back ribs, each 2 to 2½ pounds

Sauce Ingredients

2 Tbsp unsalted butter
1½ cups minced yellow onion
¾ cup strong brewed coffee
½ cup ketchup
2 Tbsp packed dark brown sugar
2 Tbsp cider vinegar
2 Tbsp molasses
1 Tbsp Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon mustard powder

Method

Combine the rub ingredients. Season the racks evenly all over with the rub and allow them to stand at room temperature for 45 minutes before grilling. Prepare the grill for indirect cooking over low heat (250° to 350°F).

Meanwhile, make the sauce. In a saucepan over medium-high heat, melt the butter. Add the onion and cook until softened and beginning to brown, 7 to 8 minutes, stirring occasionally. Stir in the remaining sauce ingredients and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until slightly thickened and reduced to 1½ cups, 16 to 18 minutes. Remove from the heat. If you prefer a smooth sauce, use an immersion blender or regular blender to puree the sauce.

Place the ribs over indirect low heat, as far from the heat as possible, close the lid, and cook for 2½ hours. After the first hour, baste the racks with water, particularly any areas that are looking a little dry. Continue to baste with water every 30 minutes or so. They are done when the meat has shrunk back from the ends of most of the bones by ¼ inch or more.

Remove the racks from the grill and lightly brush them on both sides with some of the sauce. Wrap each rack individually in heavy-duty aluminum foil. Return the racks to the grill and cook over indirect low heat, with the lid closed, until very tender, 30 to 45 minutes more.  

 

With Big Rig Bongo

Melanie’s Best Guacomole

From: Melanie Allen’s Kitchen

Prep Time: 15 minutesGuacamole
Yield:  Dip for a party of 6-8

Ingredients

3 avocadoes
2 Tbsp minced onion
half of a large tomato finely chopped
4 Tbsp finely chopped cilantro
1 teaspoon minced garlic
1 teaspoon lime juice
Couple shakes of hot sauce (to taste)
Season to taste with Kosher salt and pepper

Method

In a medium bowl, mash (with a fork) together the avocados, lime juice, hot sauce, pepper and salt.

Mix in onion, cilantro, tomatoes, and garlic. Allow to sit for an hour in the fridge for best flavour.

Excellent served on its own with tortilla chips or homemade pita chips, but also good with wraps, tacos and club sandwiches. 

 

With Iron Arse Ale

Spicy Coconut Shrimp

From: www.foodandwine.com

Total Time: 40 minutes
Yield: 4 servings

IngredientsShrimp

1/3  cup all-purpose flour
1 teaspoon cayenne
1/2 teaspoon kosher salt, plus more for seasoning
1/2 cup panko
1/3 cup unsweetened shredded coconut
1/3 cup unsweetened coconut milk
1 pound large shrimp, shelled and deveined
Canola oil, for frying
Lemon wedges, for serving

Method

In a shallow dish, whisk the flour with the cayenne and the 1/2 teaspoon of salt. In a second shallow dish, mix the panko with the shredded coconut. Add the coconut milk to a small bowl.

Season the shrimp with salt. Working with 1 shrimp at a time, dredge it in the flour mixture, then dip it in the coconut milk, letting the excess drip off. Coat the shrimp in the panko mixture. Transfer to a plate. Repeat to coat the remaining shrimp.

In a large cast-iron skillet, heat 1/4 inch of oil until shimmering. In 2 batches, fry the shrimp over moderate heat, turning, until golden and crisp and cooked through, about
3 minutes. Drain briefly on paper towels and serve hot with lemon wedges.

Cheers & Enjoy your Savvy Hip Hops!

 

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Strathroy – Ontario’s Patriotic Brewery

Posted by Debbie

Tuesday, June 2nd, 2015
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Cheers to another month of fine Ontario craft beer! This month Savvy Hip Hops brings you an exclusive 2-4 from Strathroy Brewing Company located in…you guessed it… Strathroy, Ontario – just west of London.  We hope you will enjoy what’s inside your case and perhaps some of these brews could very well become your favourite summer quenchers!

Open your Savvy Hip Hops Taste Case… 

…and find four each of Strathroy’s 6 beer styles all packaged up in a neat two four.

Rich in history…

Pull out a beer from the box and notice anything interesting about the label? There is a certain year on prominent display surrounding the legacy of the War of 1812. Strathroy, like many neighbouring towns in western Ontario, are a patriotic crowd who respect history, tradition and two hundred years of peace with our American neighbours to the south.   Quite a few people in the Strathroy community are direct descendants of the soldiers who fought in that war.

Co-owner and brewmaster Alex Martin is no history expert but he came to realize something compelling about involving the legacy of the War of 1812 on his brewing practices.  Aside from being very passionate about making quality beer styles for his customers to enjoy time and again, he wanted to showcase a sense of community through his brewehiphops_largery. He respects every palate and pays keen attention to the feedback from the folks of Strathroy.  When the time came to officially establish the brewery, he saw it fitting to name it the Strathroy Brewing Company, as well as dedicating many of the names of their beer styles to the many Canadians who fought for peace during the War of 1812.

Today, nearly one year since the brewery has officially been in operation, they are casually referred as the “brewery of the people.” Alex has gone from brewing their classic flagship English style 1812 Independence Pale Ale to six different styles available year round, plus more in the works.  So, put a few beers in the fridge to chill and by the time you finish our Beer Backstory, they should be cool enough to tap into!

Found a new fav?
Would you like more beer from months’ Savvy Hip Hops? Just call our Savvy Brew Crew & we’ll arrange a special shipment for you (if it is still available at the brewery that is!).  Put us on speed dial – Savvy Hip Hops Hotline 613-SAVVYCO (728-8926) or cheers@savvycompany.ca

Cheers!
Debbie & the Savvy Brew Crew

 

Introducing…
Strathroy Brewing Company

by Monique Ippolito

The Captain of the Ship

The brewery is owned by brothers Alex and Mathew Martin, with Alex at the helm of ship, while Mathew has a silent role. The Martin brothers grew very fond of a range of beer styles avaialble across the Atlantic during their backpacking days, particularly Germany and the Netherlands.   There was something about visiting one of Munich’s largest beer halls that sparked the hoppy passion in their hearts.  Today, they definitely aim to respect tradition and craft their beers with that in mind.

Alex (in photo below) is originally from Toronto but he is no stranger to Strathroy as he spent his university years in London completing a degree in chemical engineering.  Afterwards, worked in France for a couple years as a chemical engineer, then later dabbled into the coorporate world in Toronto.Savvy Hip Hops - Alex Martin

As time went by,  Alex kept up with his home brewing hobby and naturally became intrigued to what it takes to open a brewery in Ontario.  With his business experience combined with his entrepreneurial spririt, he made the plunge.  It took over two years of hard labour, number crunching and creativity – in other words: blood, sweat and tears – to get Strathroy’s doors open.

Beers steeped in history…

One thing Alex wants to ensure with his brews is that there is a variety of expressions for every palate.  He also wants to ensure that there is quality and consitency in their beers before launching them year round.  You will find out more about the beer styles in tasting notes section, but here is a little bit about their namesake.

Savvy Hip Hops - Alex Martin at pubThe folks of Strathroy are very steeped in history and there are quite a few reanactors in the community who volunteer their time to commemorate their brave ancestors’ battles.   Many of the battlegrounds are in and around Strathroy. It came naturally to the Strathroy brewing team to include this historal aspect to their brewery.  The community was thrilled and honoured to learn that the brewery would carry on the traditions as well.

The first beer style that was made available was the 1812 Independence Pale Ale.  They named it the “Inpendence Pale Ale” to commemorate the legacy of the soldiers who took up arms and faught for their Independence from the Americans. Prominently displayed 1812 on the label described the year the war went full blast. This is the only beer to have the year 1812 displayed.

A few months after the grand opening, several other beer styles filled the fridge.  All have a particular year prominently displayed on their labels and that is the year when the cannons went silent and a peace accord was struck – ie. the year of 1815.  With names like Peace Wheat, Hop Happy Haymaker, Lockstock Ale,  and Smokin’ Cannon Stout ; all paying tribute to the end of the war and future of peace.  The same goes for the 1815 Longwoods Lager, but this name commemorates the soldiers who faught bravely at the Battle of Longwoods in 1815.Strathroy Brewing Co logo

Just as significant as the names on the beers are the two fire breathing dragons on the label’s crest. These strong mythical creatures are  seen as a fine representation of the strong heritage the community shares involving their battle against a grand oponent; as well as the brewery’s growth in market mostly controlled by larger manufaturers.

The most rewarding part of the job, so far?

When the staff at Strathroy get approached from customers wanting to buy kegs and kegs of beer for their weddings, anniversaries or any milestone celebration; they are really touched.  “The fact the people in our community want my brewery included in such an occasion really means a lot”, says Alex.

Cheers to Alex & the brewery team!


 • Savvy Hip Hops Tasting Notes •

Savvy Hip Hops - StrathroyAlex mentioned that one of the biggest regrets he’s had in the business was not having more than one beer style at the time of the brewery’s inauguration.  That quickly changed as they now brew six beer styles around the clock. Plus, hope of adding two more styles before the end of the year.

Alex explains, all their beers are “bottle conditioned and non-filtered to maximize flavour, aroma and character in accordance with the Champagne style of natural fermentation, carbonation and maturation.”  Alex continues, “we craft our beers the old-fashioned way to resemble the taste and freshness of pouring straight from the cellarmaster’s cask.”

1815 Longwoods Lager

A traditional German-style golden lager, carefully crafted to be crisp, smooth and refreshing. 5.0% ABV

Tasting Notes:  Medium golden yellow appearance. Key aromas include citrus peel, fresh peach and lemon grass. These notes repeat on the palate with white grapefruit and lemongrass grass playing a more dominant role.  The malt flavours are mild but bring a noticeable creamy texture on the palate; and overall, well-balanced with a spicy and floral hoppy finish.

The brewery practices the German tradition of kräusening when brewing the 1815 Longwoods Lager for natural carbonation and a cellar-fresh taste. A process which consists of adding actively fermenting wort (young beer) to beer that has thoroughly fermented and is ready for bottling.

Suggested Food Pairing: Food friendly. Try with BBQ shrimp and scallop skewers – or sip while you BBQing those shrimp skewers!

1815 Peace Wheat

A Belgian-style wit beer crafted from a special blend of 7 hop varieties. 5.0% ABV

Tasting Notes:  Pale straw yellow with a naturally cloudy haze.  A light bodied beer with lively orange-lime citrus zest with floral notes dominate the aromas, while white grapefruit and gooseberry flavours dominate the palate.  The Peace Wheat finishes fry, refreshing and thirst quenching.

Suggested Food Pairing: Wheat beers make for enjoyable brunch pairings. Try pairing with the bacon and aged gouda frittata (recipe below). 

1815 Lockstock Ale

The latest addition to the Strathroy Brewing family, this brew is an Australian-style sparkling ale reminiscent of hot summer days on the Gold Coast. 4% ABV

Tasting Notes:  Pale straw with a light golden hue.  White grapefruit, lemon zest, stone fruit and grassy notes are more dominant on the nose.  While a touch floral hop bitterness harmonize with crisp citrus notes on the palate. Overall, a light bodied refreshing ale with a short crisp finish.

Suggested Food Pairing: Enjoy this light easy drinking beer with some fish tacos!

1812 Independence Pale Ale

A Traditional English-style pale ale that inaugurated the Strathroy Brewing Company. 5.5% ABVStrathroy Brewing Co bottles

Tasting Notes:  Bright medium copper in colour.  A nice creamy caramel note overpowers the nose initially with layers of dried peaches and apricot, sweet baking spices, orange zest and a mild lemon-lime hop note giving the nose a pleasant balance. On the palate, this beer is all creamy rich goodness with the aromas repeating on the palate right through to a long malty orange finish.

Suggested Food Pairing: Try pairing this bold brew with apricot and Gruyere stuffed pork tenderloin. 

1815 Hop Happy Haymaker Double Independence Pale Ale

An American-Style Pale Ale with a nice hop peppery note. 5.5% ABV

Tasting Notes:  Light copper with an amber hue. Pink grapefruit, pickled ginger, freshly cracked white, pepper, lime leaves and a touch of floral hops notes stand out on the nose. Lemon grass, ginger and pithy pink grapefruit are more dominant on the palate right through to a long spicy but refreshing finish.

Suggested Food Pairing: Don’t doubt pairing heat with heat! The spicy undertones in the IPA pairs quite well with the sweet and spicy notes in several South Asian dishes.  Try with Vietnamese spring rolls and peanut sauce.

1815 Smokin’ Cannon Stout

A classic Irish-style dry stout crowned by a velvety smooth head. 5.0% ABV

Tasting Notes:  Dark espresso brown appearance with a creamy caramel frothy head.  Aromas are rich in mocha, chocolate and baking spice with a well-balanced peppery and earthy hoppiness.  The aromas repeat on palate of this full bodied stout leaving a lasting impression of a boozy latte on the palate.

Suggested Food Pairing: Stouts never disappoint with hearty stews and roasts but have you ever it with ice cream?  Don’t wait for the fall to enjoy this stout. Try pouring into a cup of vanilla ice cream to make a stout float – a terrific twist on summer desserts!

 • Recipes to enjoy with the featured Savvy Hip Hops •

 

With 1815 Peace Wheat

Bacon & Gouda Frittata

From Monique Ippolito’s kitchen
Prep Time: 10 minutes
Cook Time: 35 minutes
Yield: 4-5 Servings

Ingredients

½ cup pancetta (or 10-12 strips of bacon), chopped
1 small onion, finely chopped
1 red pepper, chopped
2 cloves of minced garlic
2 tbsp. fresh chives, chopped
¼ tsp. smoked paprika
½ tsp. dried oregano
¾ cup aged Gouda cheese, shredded
8 eggs

Method

In a large bowl, whisk eggs, Gouda and chives and set aside.

In a large cast iron skillet, cook bacon over medium heat. After about 5 minutes add in the garlic, onion, red pepper, oregano, and paprika.

Cook for another 8-10 minutes or until the onions have soften and the bacon is fully cooked.

Mix in the egg mixture to the skillet and continue cooking on the stove for 2 minutes.

Move the skillet to a 350⁰F pre-heated oven and cook for 15 minutes.

 

With 1812 Independence Pale Ale

Apricot-Stuffed Pork Tenderloin

From: www.tasteofhome.com
Cook Time: 35 minutesPrep Time: 20 minutesApricot stuffed pork tenderloin - Taste of Home
Yield: 2 Servings

Ingredients

1 pork tenderloin (about ¾ to 1 lb)
1/3 cup shredded Gruyere or Swiss cheese
¼ cup thinly sliced dried apricots
1 tsp minced fresh thyme or ¼ tsp. dried thyme
1 small garlic glove, minced
¼ tsp salt
1/8 tsp pepper
Dash of cayenne pepper
1 Tbsp butter, melted

Method

Cut a lengthwise slit down the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove wrap; sprinkle with cheese, apricots, thyme, garlic, salt, pepper and cayenne pepper.

Roll up jelly-roll style, starting with a long end. Tie at 1-1/2-inch to 2-inch intervals with kitchen string; secure ends with toothpicks.

Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Brush tenderloin with butter. Bake at 375° for 30-35 minutes or until a meat thermometer reads 160°.

Let stand for 5 minutes before slicing.

 

With 1815 Hop Happy Haymaker Double IPA

shrimp rollsVietnamese Shrimp Spring Rolls with Peanut Sauce

From: www.chow.com

Yield: 16 rolls
Total Time: 50 minutes

Ingredients – for the Peanut Sauce

¾ cup natural-style creamy peanut butter
1/3 cup water
3 Tbsp hoisin sauce
2 Tbsp freshly squeezed lime juice (from about 1 ½ medium limes)
4½ tsp soy sauce
1 Tbsp granulated sugar
2 ¼ tsp chili-garlic paste
1 medium garlic clove, mashed to a paste
½ tsp. toasted sesame oil

Ingredients – for the rolls

24 medium shrimps (about 1 pound) peeled and de-veined
4 ounces dried rice vermicelli
16 (8 ½ inch) round rice paper wrappers
1 cup mung bean sprouts (about 3 ounces)
32 medium fresh mint leaves (approximately from 1 bunch)
32 fresh basil or Thai basil leaves
16 small fresh cilantro sprigs
2 serrano chilies, stemmed, halved, seeds removed and thinly sliced lengthwise into 32 pieces (optional)
1 medium English cucumber, peeled and cut ¼ by ¼ by 2/1/2 inch sticks
3 medium scallions, quartered lengthwise, then cut crosswise into 2 1/1 pieces (white & light green parts only)
8 Bibb lettuce leaves, cut in half

Method – for the Peanut Sauce:

Whisk all of the ingredients together in a bowl and set aside.

Method – for the rolls:

Bring a medium saucepan of water to a boil over high heat. Add the shrimp and cook until bright pink and just opaque, about 1 1/2 minutes. Drain in a colander and run under cold water until cool. Pat the shrimp dry with paper towels and place on a cutting board.

Holding your knife parallel to the cutting board, halve each shrimp horizontally. Place in a medium bowl, cover with plastic wrap, and refrigerate

Cook the rice noodles according to the package directions. Drain and set aside.

Place all of the ingredients in separate containers and arrange them in the following order around a work surface: rice paper wrappers, shrimp, rice noodles, bean sprouts, mint, basil, cilantro, serrano (if using), cucumber, scallions, and lettuce.

Place a clean, damp kitchen towel on a work surface. Fill a medium frying pan or wide, shallow dish large enough to hold the rice paper wrappers with hot tap water. Working with 1 wrapper at a time, completely submerge the wrapper until it is soft and pliable, about 15 seconds. Remove the wrapper from the water and place it on the towel.

Working quickly, lay 3 shrimp halves in a row, cut side up, just above the center of the wrapper, leaving about 1 inch of space on each side. Then layer a scant 1/4 cup of the rice noodles over the shrimp, followed by a few bean sprouts, 2 of the mint leaves, 2 of the basil leaves, 1 sprig of cilantro, and 2 pieces of serrano, if using; and place 4 of the cucumber sticks and 2 of the scallion pieces on either side of the noodle pile. Roll one piece of lettuce into a cigar shape and place it on top of the noodle pile.

Fold the bottom half of the rice paper wrapper over the filling. Holding the whole thing firmly in place, fold the sides of the wrapper in. Then, pressing firmly down to hold the folds in place, roll the entire wrapper horizontally up from the bottom to the top.

Turn the roll so that the seam faces down and the row of shrimp faces up. Place it on a rimmed baking sheet and cover loosely with plastic wrap. Repeat with the remaining wrappers and fillings. Leave 3/4 inch between each summer roll on the sheet so they don’t stick together, and replace the water in the pan or dish with hot tap water as needed.

If not serving immediately, keep the summer rolls tightly covered with plastic wrap at room temperature for up to 2 hours. Serve with the peanut sauce for dipping. 

 

 

Cheers & Enjoy your Savvy Hip Hops!

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5 Paddles – craft beers delivered!

Posted by Shawn

Monday, May 11th, 2015
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And here we go again! This month, Savvy Hip Hops brings you a new Taste Case of beer and hopefully some new favourites to help you enjoy the warmer weather that has finally arrived! Our April feature is 5 Paddles Brewing Company from Whitby with a variety of beer styles.

If you are not familiar with 5 Paddles and their unbelievable library of beers, read through the following pageshiphops_large of our Beer Backstory Magazine to get to know more about the 4 brewmasters (there were 5 when they started) – who have over 100 different beers made already in the short 2 years that they have been open.

5 Paddles uses the tagline “Durham’s Beer” which is aptly named as they are located just off the 401 in Whitby. The founders all met through a local home brewing club and now they are brewing beers around the clock. They really have become the local hot spot for craft beer, continually selling out everything they make right at the brewery.

Open your Savvy Hip Hops Taste Case…

…and find these eight bottles of beers all in refundable 650mL bottles, so there’s no reason to return your empties to the brewery, although we are sure you will want to visit after tasting these!

Baby Belg
Badass Pal Ale
In Your Face IPA
Home Sweet Home Pale Ale (2 bottles)
Her
Heroine of Niagara Wine Barrel Aged Wheat Ale
Brother Ian’s Belgian 8
Midnight Paddler

Note: some Savvy Hip Hopsters will receive 1 bottle of Belgian Midnight Paddler in replacement for the Midnight Paddler…the brewery was a couple of bottles short at the time of shipping.

Found a new fav?  

Would you like more beer from months’ Savvy Hip Hops? Just call our Savvy Brew Crew & we’ll arrange a special shipment for you (if it is still available at the brewery that is!).  Put us on speed dial – Savvy Hip Hops Hotline 613-SAVVYCO (728-8926) or cheers@savvycompany.ca

Cheers!
Debbie & the Savvy Brew Crew

Introducing…
5 Paddles Brewing Company 

by Shawn McCormick

“Durham’s Beer”, 5 Paddles is conveniently located just 5 minutes off of the 401 in Whitby, and is definitely worth a stop for anyone heading by on the highway! 

Why “5 Paddles”?

The five original founders met through the local home brew club. They had tossed around the idea of starting a bre5 Paddles logowery together but weren’t sure how to do it. Along came Broadhead Brewery in Ottawa, who just happened to provide the exact nanobrewery model that these ambitious home brewers were looking for. That little spark combined with their passion, and soon the brewery was born. Looking for a name, they realized that they all would have a hand (or a mash paddle) in the brewing process as active brewers, and the name just seemed right! 

A Banker, A Mechanic, A Horticulturist, and a Brewer’s Supply Store Owner walk into a bar…5 Paddles Front

It may sound like the start of a corny joke, but the beer coming out of 5 Paddles is no joke! These experienced home brewers all brought their diverse, favourite recipes to the partnership, giving consumers an extremely wide variety of styles to choose from right from the day they opened. Over time, they’ve evolved to where each partner can brew any beer. But that doesn’t mean they have lost their originality! With about 100 beers in their repertoire, these brewers like to experiment and try different things.

Not in the LCBO?

I had a great chat with Ed Woods, who gave up his job as a diesel mechanic to be one of the Paddlers, told me that they have had a hard time keeping up with demand since the day their doors opened two years ago. With a small 2.5 barrel (~225L) system, all of the beer is snapped up through the front door. They aren’t offering keg delivery service yet, but some local bars and restaurants want their beer on tap that they actually come and pick up kegs themselves at the brewery!

At 5 Paddles, “we’ve never spent a dollar on marketing, yet we keep getting busier and busier”, says Ed. “Word of mouth is spreading amazingly fast. The other day, one of the locals was in the brewery and said ‘my neighbour told me that he HAD to stop and try your beer.”

Moving on Up!5 Paddles

Luckily, 5 Paddles has just purchased some 10 barrel (~900L) equipment which is going to allow them to increase their production substantially. They also realized they needed more space and moved late last year to a space nearby that will house the new larger equipment. Ed hopes that at some point, they will “hit a ceiling” and actually have supply meet the demand. Does that mean the end to small batches though? Not at all, as Ed explains that the 2.5 barrel system will be kept for experimenting and running the “one-offs” that 5 Paddles has become famous for.

 Last Words…

5 Paddles BottlesEd and I talk about the changes in Ontario’s craft beer industry. Ed’s excited about the great beer coming out, noting “Great beers are raising the bar for everybody. When I try a great beer, I get motivated and think that I have to make something better than this!”. Indeed his motto isn’t “Try 5 Paddles Beer”, but rather “Try new stuff. Try everybody!”

We raise a glass to the 5 Paddles team!

 

 •Savvy Hip Hops Tasting Notes•

 

5 Paddles makes so many different beer styles, but with their demand outstripping supply, we had to work hard to pull together enough beer for this month’s delivery. You’ll find a little bit of everything in your Taste Case this month, and if you have friends who are into beer, you might want to invite them over to try some of these!

Baby Belge (Belgian Ale)

A sessionable, golden Belgian Ale with the right mix of malt and spice! 4.7% ABV5 Paddles Ales

Tasting Notes:  Golden straw colour. Wheat and cereal notes dominate the nose at first, with hints of honey, lemon, and spice. On the palate, there’s the expected banana and bubblegum influence of the Belgian yeast, and a light hop bitterness and white pepper spice on the finish. Very refreshing sipper for a warm sunny afternoon outside!

Suggested Food Pairing: Food friendly. Try it with Gruyere grilled cheese (with or without caramelized onions on it).

 

Home Sweet Home (Pale Wheat Ale)

With a deeper colour and more malt-forward notes, this fresh and creamy Pale Ale is 5 Paddles’ best-selling beer and comes in at 5%.

Tasting Notes: Malt forward ale with lots of cereal and honey malt on the nose. The palate is a touch sweet at first (all about those honey malts) and then finishes with some nice drying hops. The vanilla is very light and comes through more as some toffee and “double-double” coffee notes. 

Suggested Food Pairing: Classic weeknight burgers on the BBQ, or just about anything fried!

 

Badass Pale Ale (American Pale Ale)5 Paddles Badass Beer

The first beer ever made at 5 Paddles, and refreshing for 6.3% ABV

Tasting Notes: Copper coloured, this is a malt forward Pale Ale with toffee and buckwheat honey  dominating the nose, and citrusy hops notes playing second fiddle.  On the finish, the hops kick in and take over with some tart grapefruit pith dominating the remaining malt stickiness, readying your palate for another sip.

Suggested Food Pairings: Shellfish, fried foods, pizza, or simple cheese and charcuterie.

 

In Your Face IPA (American IPA)

A big, bold IPA with 6.5% ABV, for those of you who love hops!

Tasting Notes:  As brewer Erin Broadfoot describes it, this is “A crisp and easy drinking west coast style IPA that is light on malt flavor and heavy on the hops. Hops lend notes of citrus, chardonnay, lemon and grapefruit.”  What else can we add? It is an excellent take on an American style IPA, with great hoppiness, spice, and malt balanced.

Suggested Food Pairings: This one says Mexican – try with burritos, nachos, or quesadillas.

there’s more…

 

Heroine of Niagara (Merlot Wine Barrel Aged Wheat Ale)5 Paddles Merlot Ale

For those of you who have not tried sour beers, this is a great introductory beer! 6% ABV.

Tasting Notes: With a nose of candied apple and clementine, you know this is something different! On the palate, the sweeteness is contrasted with some grapefruit-like sourness, and hints of dried fruit and oak. The finish is slightly sour and almost has a tannic astringency that is very refreshing. This is a great introduction to the sour beer style!

Suggested Food Pairings: Try this one with Tomato salad with vinaigrette dressing or enjoy in the evening with a chunk of blue cheese!

 

Brother Ian’s Belgian 8 (Belgian Strong Ale)

This is 5 Paddles take on a Belgian Strong Dark Ale, and is a big, bold beer at 9.5% ABV.

Tasting Notes: The nose on this hazy brown beer is all about the sweet malts with toffee, cereal, roasted malt, and molasses. There is raisin and cherry joining on the palate, as well as toffee and light coffee notes. There’s enough hop and malt bitterness to make the finish dry, spicy and delicious!

Suggested Food Pairings: Barbecue, and grilled and roasted meats.

 

Midnight Paddler (Imperial Stout/Black IPA)

Unfortunately we couldn’t get enough Midnight Paddler for all of you, so in your Taste Case you will either have a Midnight Paddler or a Belgian Midnight Paddler. Both have the same beer base which starts as a Russian Imperial Stout with a load of hops (which is why some refer to it as a Black IPA). The difference in the yeast makes a huge difference, and indeed the in brewery, Belgian version is called a “Royal Canadian Quad”. Both 10% ABV.

Tasting Notes

Midnight Paddler: Very dark beer with roasted malt aromas of chocolate and black coffee. Noticeable hops influence in both floral and grapefruit notes. The palate is all stout at first with sweet malt notes at first, then the citrus and pine flavours you’d expect in an IPA hit. 5 Paddles Midnight Paddler

Belgian Midnight Paddler: Same deep colour and roasted malt and cereal aromas. The Belgian yeast used in this one brings out some dried fruit notes (figs and raisins) and some definite banana influence – one of our reviewers described the palate as a “chocolate covered banana”!

Suggested Food Pairings: Grilled meats, rich and creamy desserts like tiramisu or chocolate cheesecake.

 

• Recipes to enjoy with the featured Savvy Hip Hops •

 

With 5 Paddles Badass Pale Ale

Bacon-Wrapped Shrimp     

From Beerchow.com

Prep Time: 5 minutes
Cook Time: 8 minutes
Yield: 34 Servings

Ingredients

1 dozen 12/16 count shrimp – peeled, deveined and tails on
1/2 lb. quality maple-smoked bacon
(Requires 4 wood or metal skewers)

 Method

Preheat grill to medium.

Cut bacon in half so you have 2 shorter strips per slice. Take half piece of bacon and wrap around shrimp totally engulfing it. Slide onto skewer (Remember to soak wood skewers in water, and even when well saturated the exposed ends still may burn apart. You can add tin foil onto the grill outside of the cooking areas where your wood skewer is exposed to the grill flames.) Slide 3 shrimp per skewer.

Grill the bacon wrap shrimp on the skewer for approximately 3 – 4 minutes per side making sure the bacon is cooked. If you’ve wrapped the shrimp properly the shrimp will cook slower and not overcook.

Slide cooked shrimp off of skewer and serve immediately with rice, veggies, and a glass of Badass Pale Ale. 

 

 With 5 Paddles Home Sweet Home Pale Ale

Beer Battered Fish

From Shawn McCormick’s family kitchen

Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 4 Servings

Ingredients

1 lb (500g) white fish fillets (halibut, cod)
½ bottle of Home Sweet Home Pale Ale
1 ¼ cup all purpose flour, plus some additional for dusting
3 tsp baking powder
1 tsp salt
1 tsp pepper
1 tsp paprika
1 egg
Enough oil (2”-3” minimum) to deep fry in the pan you are using.

Method

Heat oil to 375°F

Mix the flour, baking powder, salt, pepper, and paprika well, ensuring there are no clumps of baking powder.

Beat the egg and fold into the flour mixture.

Slowly add the beer, mixing well to get rid of any clumps. You want it slightly thinner consistency than pancake mix, so add more beer or flour until you have the right consistency.

Wash the fish fillets and pat dry with paper towels. When dry, dust them with flour and dip into batter, ensuring they are well coated.

Slowly lower them into the hot oil. Deep fry until golden brown on each side, turning as required. This should take 4-6 minutes per batch.

Serve with fries, salad, and more Home Sweet Home Pale Ale!

 

With (Belgian) Midnight Paddler

Coffee Rubbed Pork Tenderloin                      

From Shawn McCormick’s kitchen

Prep Time: 10 minutes
Cook Time: 21 minutes
Yield: 4-6 Servings

Ingredients

3 lbs (1.5kg)  pork tenderloin

The Rub

4 Tbsp fine ground espresso
3 Tbsp brown sugar
1 Tbsp smoky paprika
1 Tbsp Italian seasoning
1 tsp cumin
1 tsp chilli powder or chipotle powder (more if you like it spicy)
1 tsp ground black pepper
1 tsp salt
BBQ Sauce (optional)

Method

Mix all rub ingredients together. Generously coat the meat on all sides with the rub. Leave in the fridge for 5-6 hours (or even overnight).

Heat the grill on high until it is very hot (over 400°F), then turn the heat setting to medium.

Grill the meat 7-8 minutes per side until the internal temperature reaches 140°F. Baste with optional BBQ sauce if you want. Remove, cover lightly with foil and allow them to sit for 7-8 minutes. They should still be pink and moist in the center.

Slice into medallions and serve with sides and a glass of Midnight Paddler or Belgian Midnight Paddler.

Cheers & Enjoy your Savvy Hip Hops!

 

 

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Sarnia’s Refined Fool Brewing delivers beer to your door

Posted by Katy

Tuesday, March 31st, 2015
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To celebrate the winter thaw we enlisted Sarnia’s lone brewery, Refined Fool Brewing Company, to fill your Savvy Hip Hop Taste Case with hard-to-find beer treats. Featured in this case is a wide variety of styles that will match whatever unpredictable weather Mother Nature dares throw our way; from a classic crisp IPA, warm Bourbon Vanilla Porter or do anything Nut Brown ..and many more!

The special treat about these beers is that they are only available in Sarnia – and now they are at your house! Stash them, savour them, share them, but most importantly enjoy them.

In this month’s Savvy Hip Hops Taste Case, you will find bottles of:

Savvy Hip Hops beer of the month clubThe Brouhaha (Nut Brown)

Joe Sent Me (Milk Stout)

Noble Oaf (Rye Saison)

Short Pier, Long Walk (Double IPA)

Antique Peepshow (IPA)

Ripsnorter (Vanilla Porter)

Wheat Didn’t Start the Fire (Hefeweizen)

Need more beer?

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

Cheers!
Debbie & the Savvy Brew Crew

Introducing…
Refined Fool Brewing Company

by Katy Watts

Refined Fool Brewing Company proudly proclaims on every label that they are a group of teachers, creatives, blue collars, entrepreneurs, musicians & pastors who care about beer. They are, of course, talking about the ten investors who funded Sarnia’s first craft brewery that opened their doors on Davis Street just last May.

Refined Fool BrewsWhat’s in a Name?

The group of 20 to 30 year old professionals first started brewing using propane tanks & a turkey fryer in one of their backyards. Yes, you read that correctly! For their commercial operation they’ve pooled their expertise & converted old maple syrup drums into beer kettles where they brew small batches.

Brewer Dallas Willms explains, “There are a lot of Petrochemical companies in Sarnia so you hear ‘Refined Fuel’ quite a bit. Naming the brewery ‘Refined Fool’ is our way of giving a nod to Sarnia as well as describing who we are and the beer we make. We love to be playful in how we do things, but our pallets are refined.”

The Five Year Plan

Once a brewery has opened their doors, the typical strategy is to create good recipes, brew beer& repeat. Refined Fool, however, came into the brewing business armed with a five year plan to not only brew, but sell beer to local restaurants and distribute provincially through the LCBO. Happily, they’ve found that Sarnia’s thirst for craft beer was much greater than they thought. They have achieved many of their long-term goals in just over a year! “We sold out within the first few days of opening. The support we’ve received from the community has blown us out of the water,” Dallas shares.

Keeping up with demand is a good problem to have, but they’ve had to work hard to keep up. Just 5 months after opening, renovations on a newly leased space started for a 100-person tap room and preparations for a 400-litre brewing system were made. Not only is Refined Fool Brewing going to up production, they’re also going to make it easier for Sarnia to get their brews by offering 12-ounce pints at their new bar area.

What’s Next?

Being located next to Michigan, a state known for its craft beer and established breweries like Founders or Bell’s Brewing, has helped Refined Fool gain momentum with the community. It also acts as brewing inspiration!

There’s no doubt that they are taking notes on what’s booming in the United States and applying that to their processes, but right now they are focused on brewing and making sure your glass never goes empty.

Here’s to the team at Refined Fool Brewing Company & the fool in all of us!


•Savvy Hip Hops Tasting Notes•

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

The Brouhaha (Nut Brown)

BrouhahaBelieve it or not, Brown Ales can have different variations. There’s the Southern English-style which tends to be lower in alcohol and mild, the hopped up American style and the Northern English-style which is moderate in alcohol, sweeter and less bitter.

Tasting Notes:The Brouhaha follows the Northern English-style with 5.7% ABV and a bready malt, hazelnut aroma. This brew is malt forward with toffee, caramel and some yeast-y dark fruit flavours. It finishes dry with a slight taste of roasted nuts.

Suggested Food Pairing:Get your BBQ out! The nutty, caramel and toffee flavours of a brown ale make it a perfect pairing for anything grilled. The caramel in the brew match perfectly with the charred meat and the crisp dry carbonation helps cut through any fat. My suggestion? Make the ultimate cheeseburger and don’t spare any toppings.

 

Joe Sent Me (Milk Stout)

Joe sent meStouts brewed with lactose (milk sugar) can trace their origins back to 1907 when it was claimed that each pint contained “the energizing carbohydrates of ten ounces of dairy milk.” While lactose does enhance richness and texture of beer the nutritional claims of British breweries in the early 1900s are false. That said, enjoying a glass of milk stout is my favourite way to drink milk.

Tasting Notes:This brew pours night black with an enticing aroma of chocolate, brown sugar, dark fruit and caramel. The flavour is more rich milk chocolate and caramel ending with a slight raisin note. This beer is fairly light with a moderate ABV of 5.2% making it very drinkable.

Suggested Food Pairing:Of course a milk stout is going to complement any chocolate dessert or make the perfect contrast for something tart, but why go for standard fair? Pair this milk stout with beef short rib or spicy Asian dishes like Szechuan Noodles with beef. Or you can be your own Chef and try your hand at making the beef and Swiss melt!

 

Noble Oaf (Rye Saison)

Noble OafBière de Saison is a farmhouse ale, brewed originally in Wallonia, the French-speaking part of Belgium. This style lends itself to a wide variety of interpretation by brewers with a flavour profile that includes varying levels of hops, malt, alcohol and yeast-y phenols and esters.

Tasting Notes:The 7.3% ABV Noble Oaf has a soft, fruity aroma dotted with peppery notes from Belgian yeast. The flavour is sweet with pear and a faint taste of banana before pepper and clove kick in at the end. Additional sips reveal slight rye before the Belgian yeast phenols kick in.

Suggested Food Pairing:There are a lot of things going on in a Saison that make it wonderfully refreshing and easy to pair with food. The yeasty esters and spice can be paired with a rustic roast chicken to a tangy chevre or the steamed mussel recipe featuring Noble Oaf we’ve included.

 

Short Pier, Long Walk (Double IPA)

Short Pier Long walkDouble IPAs or Imperial IPAs use double or sometimes triple the amount of hops and malts. The resulting beer can have a range of bitterness and hop characteristics with a malty balance and a higher than average ABV.

Tasting Notes:This 8.4% ABV has over 100 IBUs (International Bitterness Units). The IBU charges goes from 0 – 100 with Lagers checking in at 10 and standard IPAs at around 50. With Short Pier, Long Walk checking in beyond 100 it’s off the charts! As you can imagine there are flavours of citrus (orange, lemon) with that bitter taste of zest and pine kicking in second with biscuit and bread-y malts coming in to lend a balanced hand.

Suggested Food Pairing:This is a big IPA with a high level of IBUs so we’ll have to go big with our pairing! Grab a big platter and your favourite cured meats – salami, prosciutto, and rillettes – strong cheeses like a sharp cheddar or blue cheese and snack away.

 

Antique Peepshow (IPA)

Antique peepshowIPAs were originally brewed with extra hops for the long sea voyage from England to India, taking advantage of the preservative properties of hops to keep beer fresh. While this beer may not be travelling overseas, that didn’t stop the brewers at Refined Fool from packing it full of hops!

Tasting Notes:This 6.1% ABV, 70 IBU (International Bitterness Units) brew has a wonderful hoppy aroma filled with resin and a subtle caramel sweetness. There are big flavours of orange, grapefruit and pine at first sip but they quickly mellow into malty caramel with a touch of earthiness.

Suggested Food Pairing:I love the classic pairing of Antique Peepshow and an Indian curry. Spices like tamarind, coriander and cardamom are a perfect match for the citrus and earthiness of hops.

 

Ripsnorter (Vanilla Porter)

RipsnorterPorters are fairly similar to Stouts except they tend to use malted barley over unmalted roasted barley. The result is a dark medium bodied brew with a balance of sweet and bitter hops. Refined Fool has created their ‘Ripsnorter’ of a Porter by adding Bourbon and Vanilla to strengthen the flavour.

Tasting Notes:This full bodied opaque black brew has an enticing aroma of roasted malt, chocolate, vanilla, caramel and whisky. The flavour does not disappoint with dark fruit, toffee, vanilla and Bourbon supporting the malt-y backbone of caramel, coffee and chocolate. At 8.7% ABV this brew is a slow sipper for a cold spring night.

Suggested Food Pairing:The chocolate and caramel flavours in Ripsnorter would stand up to a big steak, but my favourite pairing is simple vanilla ice cream. Sometimes I’ll even pour a little over a few scoops just to intensify the combination of rich chocolate and subtle bourbon flavours.

 

Wheat Didn’t Start the Fire (Hefeweizen)

Wheat didn't start the fire.This 5% ABV German Wheat Beer is brewed with a high ratio of wheat and uses a yeast that produces flavours of banana and clove (phenols). The prefix ‘Hefe’ means ‘with yeast’, which explains the unfiltered cloudy appearance.

Tasting Notes:Pale/straw in color with high cloudiness. Classic Hefeweizen style, with strong banana and clove balanced by bready/sweet characteristics, and high carbonation. Immensely refreshing and easy drinking.

Suggested Food Pairing:German Wheat Beer loves food; the fruit-y yeast and spice complement a wide range of flavours. Match Wheat Didn’t Start the Fire with simple Mexican-style chicken, spicy barbacoa or enchiladas. The high carbonation of this style will cut through high fat foods like cheese and guacamole so don’t be stingy!

 

• Recipes to enjoy with the featured Savvy Hip Hops •


With The Brouhaha

Beer Brined Chicken with Brown Ale Bean and Sweet Pea Puree

From Jackie Dodd of TheBeeroness

Ingredients

4 chicken thighs, bone-in, skin on

Salt and pepper

Half a bottle of Brouhaha
2 ¼ cups green peas
1 clove garlic, smashed
¼ cup sour cream
3 tablespoons brown ale
½ tsp salt
½ tsp black pepper
¼ cup fresh grated parmesan cheese
2 Tablespoons olive oil
¼ cup green onion

Method

Sprinkle salt and pepper on the chicken thighs and place in a large bowl or baking dish, pour beer over chicken. Refrigerate for 30 minutes (up to 4 hours). In a high powered blender or food processor add the peas, garlic, sour cream, brown ale, salt, pepper, parmesan and olive oil – process until smooth.

Add the peas to a pot over medium low heat, simmer until warmed through. Remove from heat. Remove chicken from brine, pat dry.

Place the chicken skin side down in a cold cast iron skillet, add the pan to medium high heat. As the pan heats, fat will render making the skin crispy. Once the skin is golden brown, turn the chicken thighs and cook until internal temperature reaches 165°F.

Plate the pea puree, add chicken and sprinkle with green onions. Serve with a glass of Brouhaha, of course!


With Joe Sent Me

Joe Sent Me Braised Beef and Swiss Melt

From Steve Cylka of The Black Peppercorn
Serves 6-8

Ingredients

3 Tablespoons oil
2 pounds stewing beef
3 tablespoons butter
2 sweet onions, thinly sliced
1 green pepper, cored and sliced
1 red pepper, cored and sliced
2 cups button mushrooms, sliced
4 garlic cloves, minced
750ml Joe Sent Me Milk Stout
4 teaspoons tomato paste
1 teaspoon paprika
1 ½ teaspoon salt
1 teaspoon ground pepper
6-8 fresh crusty buns3 cups grated Swiss cheese

Method

Preheat oven to 300˚F. In a large Dutch oven, heat oil over medium heat. Add some of the stewing beef to the skillet and brown all sides. Place just enough beef cubes to cover the bottom of the Dutch oven. Once browned, remove the beef and add some more. Continue to brown the beef in batches until they are all browned. Remove beef and set aside in a large bowl.

Melt butter in the Dutch oven. Add the onions, green and red pepper, mushrooms and minced garlic. Sauté, stirring often, until the vegetables are tender, about 6-8 minutes. Stir in the Joe Sent Me, tomato paste, paprika, salt and pepper. Bring to a boil, lower heat and let simmer for 3-5 minutes. Remove from the heat and mix in the brown stewing beef.

Put a lid on the Dutch oven and bake in the oven for about 3 hours. Remove from the oven and increase the oven temperature to broil.

Slice a crusty bun lengthwise, making sure to not slice all the way through. Open it up and place on a large baking sheet lined with aluminum foil. Spoon some of the beef and vegetable mixture in the opening of the crusty bun. Spoon a little extra sauce on the bun. Sprinkle some grated cheese on top of the beef mixture. Do this with the remaining crusty buns.

Place in the oven and broil until the cheese melts, about 3-5 minutes.Serve with a glass of Joe Sent Me!

 

With The Noble Oaf

Saison Steamed Mussels

From Sean Paxton of The Homebrew Chef

Ingredients

2kg (4.4lbs) PEI Mussels, beards removed
8oz unsalted butter
3 shallots, peeled and sliced
1 teaspoon dried thyme (2 tablespoons fresh)
1 teaspoon fennel seed, lightly cracked
1 teaspoon dried orange peel
1 teaspoon Kosher salt
1 bottle Noble Oaf
¼ cup Italian leaf parsley, chopped
Cracked black pepper to taste
1-2 loaves sour dough bread

Method

To prepare the mussels wash the outsides clean of any debris, scrubbing with a clean sponge. Using needle-nose pliers take a hold of the beard where the mussel attaches to the rock) and twist from the shell. Doing this will cause the mussel to die and must be done quickly. If shells are broken or mussels are open and do not close, discard them as they are already dead and dangerous to eat.

In a large pot, over high heat add butter and melt until it just starts to foam. Add the shallots and sauté for 3 minutes till transparent. Add the spices and cook for an additional minute. Add mussels and toss to coat.

Pour in Noble Oaf and seal pot with lid and bring to a boil. Once at a boil, turn the heat down to medium and simmer until all the mussels open, about 4-5 minutes. Turn off heat and serve immediately into deep bowls with warmed sour dough to soak up the incredible broth.

 

With Antique Peepshow

Jalapeno IPA Beer Hummus

From Jackie Dodd of TheBeeroness

Ingredients

2 fresh jalapenos; stemmed, seed and chopped (about ¼ cup)
3 tablespoons tahini
1 ½ cups cooked chick peas, drained
1/3 cup chopped cilantro
1 tablespoon olive oil
1 lime, juice (about 1 tablespoon)
½ teaspoon garlic powder
75ml Antique Peepshow (plus more if needed)

Method

Combine all ingredients in a food processor, process until smooth. Add additional IPA for a thinner dip. Serve with pita or chips.

Remember, most heat from Jalapenos are in the seeds. If you prefer hotter hummus, leave more of the seeds in. If the finished dip is too mild, add ¼ teaspoon chili powder to add some kick!

 

With Ripsnorter

Pecan and Ripsnorter Bread Pudding with Bourbon Sauce

From Alastair MacKay
Serves 12

Ingredients

1 lbs of day old bread (mix of white and light rye) crusts removed
½ cup of unsalted butter (melted)
1 ½ cups of sugar plus 2 tablespoons
5 large eggs
4 cups of 35% cream
Pinch of kosher salt
5 tablespoons of Ripsnorter
½ vanilla bean (split and remove seeds)
2 cups of toasted pecan pieces
½ cup unsalted butter
1 cup sugar
90 ml of 35% cream
75 ml of Refined Fool Ripsnorter Bourbon Porter
Pinch of salt
500 ml Refined Fool Ripsnorter Bourbon Porter
¾ cup brown sugar
½ cinnamon stick
1 whole clove
½ vanilla bean (seeds removed)

Method

Toss bread (1/2” cubes), melted butter and 2 tablespoons of sugar in bowl and mix well. Set aside. Using an electric mixer beat eggs, sugar until light and fluffy (3-4 minutes). Add cream and salt and blend for 1 minute. In a separate bowl mix vanilla bean seeds and Ripsnorter Bourbon Porter and add to egg and cream mixture.Pour mixture over bread and mix well. Add pecans and mix well again.Pour into 13×9 baking dish, cover with plastic wrap and refrigerate for at least 4 hours.Remove plastic wrap and bake at 325F for 1.5 hours or until top is browned and tester (toothpick) comes out clean.Remove from oven at let cool at room temperature for 1 hour. Serve with bourbon Sauce, glaze, whip cream (optional) and mint garnish.

Melt butter in small saucepan over medium heat. Whisk in remaining ingredients and simmer until thickened whisking often (3 minutes). Cool slightly and set aside at room temperature until serving dessert.

Using the other half of vanilla bean from bread pudding recipe), scrape seeds from pod and place in small pot with all ingredients.Reduce liquid by half simmering at medium heat.Strain and reserve for plating of bread pudding. Serve with a glass of Ripsnorter and enjoy!

 

Enjoy your Savvy Hip Hops!

 

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Escape from the cold…enjoy feBREWary beers from Beau’s

Posted by Katy

Friday, February 27th, 2015
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Happy Birthday to US!  This month we celebrate the first anniversary of Savvy Hip Hops and the 4th edition of Beau’s All Natural Brewing Company’s feBREWary beers. While this year’s feBREWary brews are hitting a record-setting 150+ pubs and restaurants across 37 towns and cities.

hiphops_largeWhat is feBREWary all about? For the shortest month of the year, Beau’s releases a new special beer each week. With its popularity, there’s a chance that you (or your local) may have missed a brew or two.

Luckily the Savvy Brew Crew has reserved those beers for you so you can have your own winter beer celebration!

 

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

The Tom Green Beer! (1 bottle)
Le Coeur Noir (2 bottles)
Strong Patrick (1 bottle)
Farm Ale: Mild Ale (2 bottles)
Dark Helmut (2 bottles)
Bog Water (1 bottle)
Kissmeyer Nordic Pale Ale (1 bottle)
Gigantic Brewing’s La Formidable (1 bottle)
and a bottle of the signature Lug-Tread Lagered Ale for good measure! 

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. Heads up, most of the feBREWary beers are sold out. Put us on speed dial – Savvy Hip Hops Hotline: 613-SAVVYCO (728-8926) or beerme@savvycompany.ca

Cheers!
Debbie & the Savvy Brew Crew

Introducing…
Beau’s All Natural Brewing Company

by Katy Watts

 

For the past month, I was called on (I consider this a privilege!) to help the Beau’s team with their bus shuttles from Ottawa to Vankleek Hill to bring beer fanatics to the brewery for a winter ‘getaway’.

While at the brewery, it was fun reflecting back on all that has changed since I first visited it in 2009; back when Lug-Tread was sold in ceramic bottles. Remember those good ol days? While the brewing tanks have multiplied and are now much bigger, the high standard of brewing and the feeling that you’re being welcomed like family hasn’t changed one iota!

What is feBREWary all about?

FeBREWary bannerTraditionally February is a slow month for restaurants, pubs and breweries. It may be due to consumers being shell shocked from holiday bills or maybe the frigid temperatures and snow cause a mini-hibernation. Whatever the case, Beau’s has taken a month where they have a lot of time and resources and turned it into one of the most exciting beer month of the year – feBREWary. At the brewery, nothing stills sit, the brewing team is going full throttle & the retail team is working around the clock…and added to this, the Beau’s team wanted to be featured in Savvy Hip Hops. As if they did not already have enough going on already!

During feBREWary Beau’s enlists over 149 restaurants and pubs across Ontario to help showcase a new special brewed beer each week. According to co-founder Steve Beauchesne, “There are a lot of winter beer styles that suit the season. It’s a lot of coordinating to make, package and ship a new beer each week, but we’d rather have fun than hibernate.”

With this being the fourth edition of feBREWary the Beau’s team really takes it seriously. While talking about the feBREWary brews Steve mentioned, “some of the feBREWary beers have been planned for more than a year, others much less. We have planning meetings weekly with people from many different areas of the brewery, not just the brewers or marketing team.” Everyone is involved in making feBREWary a roaring success.

The Beau’s Experience

Beaus outsideWhen the Beau’s staff aren’t busy brewing, packaging, or hosting an expertly paired beer dinner for feBREWary they are at the brewery in Vankleek Hill welcoming up to 3,000 guests for the ‘slow’ month. Visitors to the brewery are treated to samples at the tasting bar, a tour of the facility (you will marvel at the size and amount of bright tanks holding Lug-Tread), and if you’re lucky a chance to pet the brewery cat, Orkin.

Guests with a competitive streak can compete in the Stein Struggle, a competition where you go up against fellow beer fans to see who can hold a stein full of Lug-Tread with a straight arm the longest. It’s hard – try it at home! The longest I’ve seen was 24 minutes.

Five Beers, Five Weeks

Five beers may not seem like a lot, but when you put that together with Beau’s flagship, Lug-Tread, their new releases couple with their B-Side Label there is a lot of beer to make available in FeBREWary. I challenge you to find your favourite, I know I couldn’t and I did some extensive research for this month’s Taste Case!

I turned to Steve and asked what his favourite was and this is what he said, “Tough question, it’s like choosing your favourite child. I’m super-excited to release our next B-Side Brewing Label beer and it’s tasting wonderfully. Strong Patrick back is a treat, Coeur Noir is delicious and the Mild Ale is such a nice session beer; I don’t think I can choose!”

Here’s to feBREWary & the team at Beau’s!

 

Savvy Hip Hops Tasting Notes •

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

Lug-Tread Lagered Ale

label-lugtread-1024x1024A 5.2% ABV Kolsch-style ale that’s brewed with spring water and certified organic malts and hops. This award winning brew is Beau’s flagship beer and available year-round.

Tasting Notes: Clean biscuit aroma with hints of green apple and dried grass. Crisp carbonation leads to wonderful malty flavours of bread and biscuit with a clean bite of grassy hops for balance. The finish is dry with a slight herbal-ness.

Suggested Food Pairing: This German inspired brew loves bratwurst, shellfish or grilled chicken dishes or create a cheese plate with Brie, Camembert, Edam or Monterey Jack.

The Tom Green Beer!

label-tomgreen-1024x1024This 5% ABV Milk Stout is brewed in collaboration with Beau’s and Canadian actor and comedian Tom Green. A milk stout traditionally uses lactose (milk sugar) to create a more luscious mouthfeel and ‘nourishing’ attributes.

Tasting Notes: Aromas of roasted coffee, cocoa powder and sweet brown sugar lead to creamy flavours of dark chocolate milk, caramel and roasted malts. The lactose makes this brew smooth and silky on the palate, finishing slightly dry.

Suggested Food Pairing: With sweet stouts like this the obvious pairing would be dessert – chocolate cake, a decadent pudding. For the adventurous though go for barbequed beef to bring out the roast or an aged cheddar to accentuate the creaminess. 

Kissmeyer Nordic Pale Ale

Kissmeyer label-NPA-1024x1024Brewed under the B-Side Label in conjunction with Anders Kissmeyer, this 5.6% ABV brew isn’t your traditional Pale Ale. In addition to the four main brewing ingredients oats, maple syrup, heather flowers, rosehips, cranberries, wild sweet gale and yarrow were used to create a unique blend of Nordic and Canadian brewing traditions.

Tasting Notes: Take a few minutes to take in the aroma on this one, there’s a lot going on! At the start there’s some herbal notes with a touch of peppery spice followed by a tart cranberry that’s muted by a lick of maple syrup. The flavour is full of wonderful herbal and earthiness with a lingering hop bitterness that finishes dry.

Suggested Food Pairing: The herbs used in this brew make it a wonderful match for fresh salads and variety of fish dishes. However, the hop combination let it stand up to spicier dishes like fish tacos or spicy ceviche.

Gigantic Brewing’s La Formidable

Gigantic Brewings La FormidableThis is the newest B-Side Label release and one of Beau’s biggest secrets during feBREWary! Oh, they let out a few details here and there, but when it came to the brewer they were tight lipped!

Tasting Notes: According to Beau’s this 6.9% American-Belgo IPA has aromas of grapefruit and orange, along with pine notes and white pepper. The flavour is firm, but balanced with a hop bitterness that’s complemented by citrus.

Suggested Food Pairing: The citrus hop and fruity Belgian yeast notes in La Formidable will work wonderfully with a spicy seafood dish like drunken shrimp, spiced halibut or ceviche.

Le Coeur Noir

label-lecoeurnoir-1024x1024This beer is the 11th in Beau’s Pro-Am Series which features beers that are designed by amateur brewers, and brewed at Beau’s. Le Coeur Noir Black IPA was brewed in collaboration with the winner of the 2013 Toronto Beer Week Homebrew Contest, Jordan Rainhard.

Tasting Notes: This opaque brew has a roasted malt aroma with slight hop notes of pine and resin. When the first sip hits your palate you’ll think it starts off quite malty with that roast leading the charge with caramel flavours following through and then it hits you. The hops. Pine, resin, citrus, all at once! You won’t hesitate to take another sip and start the adventure again.

Suggested Food Pairing: Black IPA can be hard to pair due to its robust malt and hop flavours. For help in my pairing I asked Chef Bruce from Beau’s and he suggested pairing it with a strong blue cheese, braised oxtail or a charcuterie plate filled with prosciutto or salami.

Dark Helmüt

label-darkhelmut-1024x1024Schwartzbier, or black beer, is a German black lager. For those that categorize beer by colour it may be a bit intimidating, but a Schwartzbier is a refreshing dark beer with malty flavours and roast without the heaviness of an ale. Beau’s 7.3% ABV Imperious Schwartzbier was first brewed in 2012 for Oktoberfest and was a big hit!

Tasting Notes: The aroma is full on roast and doesn’t give a hint of any other flavours hiding in the opaque black liquid. Once you get your nerve up and give it a swallow notes of sweet caramel, vanilla and anise cut through the roast ending with a crisp, highly carbonated finish.

Suggested Food Pairing: Fondue made with Emmental and Gruyere or roasted meat, sausage or barbeque would complement the malt profile.

Strong Patrick

label-strongpatrick-1024x1024This 6.7% ABV intensified Irish Red Ale has part of the batch aged in whisky barrels which is then reintroduced to add subtle wood and vanilla notes.

Tasting Notes: Sláinte! This brew starts with a warm caramel aroma with a subtle citrus and vanilla note in the background. The flavour starts dry with sweeter malt base opening up to whisky and warming alcohol. Strong Patrick puts you in a headlock with its slightly heavier body and lower carbonation making it easy to open a second bottle.

Suggested Food Pairing: The caramel in this beer will go well with corned beef and cabbage, Irish beef stew or Shepherd’s pie. Or forget about St. Patrick’s Day and pair it with a spicy Quesadilla or Enchilada to bring out more of that malt sweetness.

Farm Table: Mild Ale

label-mild-ale-bybo-1024x675This is a throwback to the Mild Ales brewed in England and Wales to quench the thirst of blue collar workers. This 3.7% ABV may be a bit lower in alcohol than you’re used to, but it’s not missing any flavour.

Tasting Notes: A slight aroma of coffee, nuts and caramel lead to a big gulp of malt forward flavours with notes of sweet caramel, grain, and dried dark fruits. The body is fairly light, which makes is very easy to drink, with a slightly dry finish.

Suggested Food Pairing: Since this beer is malt forward it’s going to pair well with meaty foods. Go for pub favourites like beef stew or bangers and mash. The dark fruit esters would go well with raisin butter tart or Eccles Cake.

Bog Water

label-bog-water-1024x1024Gruit is a mixture of herbs that medieval brewers used to flavour their beers before the Bavarian Purity Act of 1516 (Reinheitsgebot) that specified only water, malt and hops were to be used in brewing. Beau’s, and many other breweries, are part of a brewing revival, using wild harvested bog myrtle (sweet gale) to create their own version of Gruit.

Tasting Notes: There’s a herbal tone with sweet aroma of dried dark fruit and brown sugar. The dark fruit carries over to the flavour with some light rye breadiness, herbal bitterness and finishes dry with a soft mouthfeel.

Suggested Food Pairing: The herbs and yeast in this beer will go well with roasted chicken or meats with a good amount of seasoning on it. Think of pairing a gruit with a meat kind of like an extra seasoning kick!

 

Recipes to enjoy with the featured Savvy Hip Hops •

 

With Lug-Tread Lagered Ale

Seitan Brisk-’ain’t’

From Chef Bruce Enloe at The Branch Restaurant and Texas Grill

Ingredients

photo-lugtread-4pk2 onions
3 measured amounts: 2 tsp, 2 tsp and ¼ cup vegetable oil
Wood chips, smoker
2 cups ‘vital wheat gluten’ –Bob’s Red Mill version available in the health food section of many grocery stores
2 measured amounts: 1 ½ cups and ½ litres of light unsalted vegetable stock
¼ cup tamari
3 tsp black pepper
2 tsp chili powder
3 cloves crushed garlic
2 cups Beau’s Lug-Tread Lager
BBQ Sauce

Method

Peel and halve the onions, toss with the first 2 tsp of oil and smoke for 45 minutes in your preferred smoker. Then slice thin and caramelize slowly with the second 2 tsp of oil over medium heat until dark brown (not burnt). Cool and mince.

In a large bowl, combine the minced smoked caramelized onions, the ¼ cup oil, gluten flour, the 1 ½ cups light vegetable stock, the tamari, pepper, chilli powder, and garlic and a splash of Lug-Tread.

Mix all the ingredients with your hands until spongy and combined.

Transfer the mixture to a loaf pan, cover with the remaining stock and beer, and bake, covered, at 350F for 45 minutes, or until just firm.

Remove the loaf from the pan after this process and broil with the BBQ sauce before serving. Enjoy sliced thin on a sandwich or however you would like your roasted or barbecued beef!

 

With Strong Patrick Irish Red Ale

Shepherd’s Pie

From Beau’s resident chef (and Savvy friend!) Chef Bruce Wood www.beaus.ca/recipes

Ingredients

2 Tbsp butter
2 Tbsp olive oil
2 large onions, finely chopped
2lbs ground lamb
4 branches fresh thyme, leaves only, chopped
4 bay leaves
1 tsp sea salt
Freshly milled black pepper to taste
4 Tbsp all-purpose flour
1 28-ounce tin diced tomatoes
4 tsp Worcestershire sauce
1 cup lamb or beef stock
1 cup Strong Patrick Irish Red Ale
1 ½ lbs baking or russet potatoes
¼ cup homogenized milk
4 Tbsp butter
1 egg yolk

Method

Boil the potatoes, then drain in a sieve and place into a clean bowl. Add the milk, butter and egg yolk, and mash together. Season with salt and freshly ground pepper, and set aside.

In a large pot, heat the butter and olive oil. Add the onion and cook for five minutes. Add the ground lamb, stirring until browned all over. While the meat is frying, break up any lumps with the back of the spoon. Add the thyme, bay leaves and salt and pepper. Add the flour to the mix and stir well, then add the tomatoes, beer and stock and stir well again. Let the mixture simmer on low heat for about 45 minutes.

Preheat the oven to 400 F. Pour the meat into an ovenproof dish and spread the mash on top, smooth over and mark with a spatula. Put this dish into the oven and cook uncovered until the surface is bubbling and golden brown.

 

With Nordic Pale Ale

Trout Tartlet

From Chef Bruce at Beau’s www.beaus.ca/recipes

Ingredients

1 450g package puff pastry
8 oz smoked trout, flaked
2 tsp mixed chopped herbs (e.g. dill, parsley, tarragon, chives)
2 whole eggs and 2 egg yolks
1 cup whipping cream
⅛ tsp sea salt
Pinch ground black pepper
Pinch nutmeg

Method

Preheat oven to 375 F.

Using non-stick spray, lightly spray a 12-insert small muffin tin. Remove the pastry from package and unroll. Using a regular Mason jar ring, cut 12 rounds from the pastry and fit into the muffin tin.

Toss the trout with the herbs, and divide between the 12 pastry shells.

In a bowl, beat together the eggs & yolks, cream, salt, pepper and nutmeg. Pour the mixture into the shells. Place the muffin tin on a baking sheet and place into oven.

Bake for 12-14 minutes or until mixture is just set. Remove from the oven and cool for 5 minutes. Remove the tartlets from the muffin pan and serve with Kissmeyer Nordic Pale Ale.

 

With The Tom Green Beer

Beaus tomgreenGingerbread Stout Cake with Caramel-Ale Sauce

From CraftBeer.com (recipe & photo)

Ingredients

1 cup Tom Green Beer
1 cup dark molasses
½ tsp baking soda
2 cups all-purpose flour
1 ½ tsp baking powder
2 Tbsp ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves
¼ tsp freshly grated nutmeg
Pinch of ground cardamom
3 large eggs
1 cup packed dark brown sugar
1 cup granulated sugar
¾ cup vegetable oil
12 ounces Ale (Lug-Tread would be good)
2 Tbsp unsalted butter
1 ½ cups brown sugar, packed
1 cup heavy cream
pinch salt
1 tsp vanilla extract

Method

gingerbread cakeGenerously grease and dust with flour (or use baking spray) a 10-inch bundt pan, set aside.

Preheat oven to 350 F.

Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature. Sift together flour, baking powder, and spices in a large bowl. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.

Pour batter into bundt pan and rap pans sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes.

Cool cakes on rack for 5 minutes.

Pour Lug-Tread into a medium saucepan and bring to a low boil. Cook, uncovered, stirring occasionally, until reduced by two-thirds. Add butter and brown sugar and cook, stirring only when the mixture is in danger of boiling over, until thick and syrupy (10-15 minutes). Slowly stir in cream. Cook for another 5-6 minutes until thickened. Remove from heat and stir in vanilla.

Cool to warm, it will thicken as it cools. Pour over stout cake and add ice cream if desired.

With Le Coeur Noir

Squash Gnocchi with Blue Cheese, Apple & Sage

From Chef Bruce at Beau’s www.beaus.ca/recipes

Ingredients

beaus coeur noir1 lb russet potatoes
1 Tbsp vegetable oil
Sea salt
4 eggs
1 cup roast squash puree
3-4 cup all-purpose flour
Cornmeal (to dust tray)
3 Tbsp unsalted butter
8 fresh sage leaves
1 apple, cut in ¼ “ dice
4 oz blue cheese (such as Glengarry Celtic), crumbled

Method

Preheat the oven to 400 F.

Rub the potatoes with a little vegetable oil and salt and place them on a baking sheet. Bake the potatoes for one hour, or until fork tender. When the potatoes have cooled, peel them and pass them through a food mill (or grate them).

Place the potatoes in a bowl and add the eggs, squash and a pinch of salt. Add 2 cups of flour and mix to combine; the mixture will probably be fairly sticky. Turn out on to a well-floured surface and liberally dust with flour. Knead the dough, adding more flour as it becomes sticky. When the dough is a cohesive ball and is no longer sticky, place in a bowl, cover with saran wrap and let rest for 30 minutes.

Divide the gnocchi dough into golf-ball-sized pieces. Using your fingertips roll the dough into a long rope shape about ½” around. Cut the dough into one inch lengths and place on a cornmeal-dusted baking sheet. Continue with the remaining dough until you have a tray full of gnocchi. Place the tray in the freezer and freeze for 30 minutes.

Bring a large pot of salted water to a boil. Drop the frozen gnocchi into the boiling water. Cook for 3-4 minutes or until tender, drain, and place on a lightly oiled tray until needed.

To finish, heat the butter in a pan over medium-high heat until lightly browned. Add the apple and sage and cook for one minute. Add the cooked gnocchi and the blue cheese. Mix to combine.

Serve hot, paired with a bottle of Beau’s Coeur Noir Black IPA.

 

With Bog Water

Bog Water Sausages

From Ontario Craft Brewers Association

Ingredients

1 small white onion
8 – 12 good quality sausages
½ cup Bog Water
Fresh sage (one leaf per sausage)
1-2 oz maple syrup 

Method

In a heated oiled pan, add sausages (pat dry them first with paper towel), once they have browned on one side turn them over and add your onion or shallots (finely chopped ). Add your sage at this point, slightly bruised but left whole. Stir the onions around so they do not burn.

Once both sides of the sausages are browned (no colour – no flavour), add the Bog Water and turn down the heat, the sausages are mostly cooked at this point. The Bog Water is a braising liquid.

Once you are ready to serve check the sausages by poking them in the middle to see if they are firm. You can also poke them with a fork and see if the juices run clear. However if you poke them, you will lose some moisture and they may be slightly drier than you’d like. If they are cooked remove the sausages to a serving plate, leaving the onion and sage leaves in the pan.

Turn the heat up so the Bog Water begins to simmer, once it reduces slightly remove the sage leaves and discard.

Add 1 oz. of maple syrup, stir quickly to incorporate. It should thicken the bog water almost immediately. The bubbles should become big and frothy, at this point you can pour this thick sauce over the sausages.

It will make a spicy beer toffee!

 

With Dark Helmut

German Cheddar and Beer Fondue

From The Food Network

Ingredients

10 oz shredded sharp Cheddar
4 to 6 oz shredded Gruyere
1 rounded tablespoon all-purprose flour
1 cup Dark Helmut
2 Tbsp spicy brown mustard
A few drops of hot sauce
A few drops of Worcestershire sauce
1 ½ pounds cubed or thick sliced wursts: knock, brat or brot
1 package mini party franks
1 head cauliflower, separated into florets
1 small jar mini Gherkin pickles, drained
1 small jar pickled onions
1 small loaf pumpernickel bread, cubed

Method

Combine cheeses in a bowl with flour.

Add Dark Helmut to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon.

When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce. Transfer fondue to warm fondue pot.

In a large skillet, bring 2-inches of water to a boil and blanch the cauliflower for 2 to 3 minutes, drain and arrange around the fondue pot.

In the same pan, bring the cooking water back to a boil and add the mini franks and sliced wursts. Cook, uncovered until all the liquid has evaporated.

Add 1 Tbsp butter to the pan to crisp the casings.

Pile wursts and dogs near fondue.

Complete the dipping selections with dishes of pickles, onions and cubed bread.


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Good times at work makes good beers!

Posted by Debbie

Tuesday, January 27th, 2015
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Savvy Hip Hops beer of the month club 
Featuring Beyond the Pale Brewery

-January 2015 –

 

We have a saying at Savvy Company – “if it’s not fun, it’s not worth doing”. This month we are featuring Beyond the Pale Brewery – and everyone at this brewery certainly believes in this saying too.  When I asked Ashleigh Craig (she’s the VP of Everything) what makes work so much fun, she replied with a big smile, “we laugh constantly – and these good times make good beers!”

hiphops_largeWe are thrilled to kick off the year by introducing you to Beyond the Pale (aka BTP).  The demand is great, the people at the brewery are fun & friendly and their beers are awesome.  One of our Savvy Brew Crew members, Shawn McCormick is a fan & tells his story, “You got to be in the know. I saw a tweet that one of Shane’s (the brewmaster) long awaited experimental beers was ready.  When I dropped by after work that day, they were already sold out!”

Our subscribers in Ottawa are in for a treat as they are assured growlers of signature beers as well as a new beer – you are the first! For our subscribers in Toronto, rarely BTP beers are shipped beyond of Ottawa, so after a few sips, we are confident that you will have reason for a road trip to the capital (or call us to arrange for more BTP beers in a ‘care package’ to be shipped to you).

Open your Savvy Hip Hops Taste Case…

Beyond the Pale kegWe are sure that a smile will come over your face when you open your Taste Case.  Inside you will find some BTP treats along with an assortment of 5 growlers of these 6 different beers:


Found a new fav?

If you would like additional bottles of any beer featured in this months’ Savvy Hip Hops, or previously featured breweries, just call our Savvy Brew Crew & we’ll arrange a special shipment for you (if it is still available at the brewery that is!).

Put us on speed dial – Savvy Hip Hops Hotline 613-SAVVYCO (728-8926) or cheers@savvycompany.ca

Cheers & enjoy your Savvy Hip Hops!
Debbie & the Savvy Brew Crew

 

Introducing…
Beyond the Pale Brewery

by Debbie Trenholm

“I knew that I did not want to work for someone”, says Shane Clark (centre in photo below) as a smile comes to his face. He caught the entrepreneurial spirit early & after a career dotted with ventures including real estate, his ultimate dream was realized. He brought his home brewing hobby to the next level in 2011 when Shane and his high school buddy, Rob McIssac (left in photo below) openned the doors to Beyond the Pale Brewery in Ottawa.

Beyond the Pale guysRob dreamt of starting a brewery business. He lived in the United States for a number of years, and when he returned to Ottawa, he missed the craft beers that he had discovered south of the border.  Shane, meanwhile was making beers in his basement that hit the mark of what Rob longing for. More experiments, more beers, more late nights & of course loads of laughter, Rob & Shane decided to make it happen – start their own own craft brewery business.

I remember when rumours started & Ottawa was all a-buzz about the brewery with the weird name starting up.  Now beer lovers in Ottawa know exactly where the brewery is located, recognize the picket fence logo anywhere & ask for the beers by name at the pubs.

So what is with the name?

“My wife found the name,” Rob stated.  It does not only sound cool, it also has a historical meaning.  Lore according to Wikipedia explains that ‘The Pale’ was the region of Ireland that was under the control of the English government during the late Middle Ages. Over time, the size of this region reduced to an area along the east coast stretching from south of Dublin to the town of Dundalk.

In Latin, the word pale is palus, meaning stake or picket in a fence.  Naturally, this became the meaning of a boundary and eventually the phrase beyond the pale refers to something outside the boundary.   Now knowing all this, it is definitely appropriate name for a brewery that is constantly experimenting!

“Sometimes we call ourselves ‘Beyond the Ridiculous’ “ confessed Ashleigh with a laugh.

Big…really fast

It only took two short years, for the team to outgrow their space.  Bags of hops & kegs are stacked high everywhere, yet no one seems to mind. In true BTP style, they make a joke about it. “Everything we do here is  because of fun” proudly says Al Clark (Shane’s Dad – right in photo above).

In a few months, the tasting room & brewery operations will move to their new ‘digs’ in Ottawa’s City Centre where loads of room awaits. “I get an office with a door” remarks Rob, “and Ashleigh gets a desk!”  No doubt these are exciting times at the brewery and it is all a testament that they are onto a great thing!

Pushing their own boundaries

Beyond the Pale CutoffsRegulars visit the brewery & belly up to the tasting bar stating, ‘I want whatever brew is new’.  Shane & the trio in the beermaking team are constantly experimenting in the brewery and at their homes.  “We encourage our team to take ingredients from the brewery & play with their beer creation at home.  Who knows? They may create the next BIG beer for us.” When the brewery moves into their new space, Shane will bring all of his home brewing gear for the team to use onsite.  They have already decided that this equipment would be called, “The Kids Are Alright”.

And Shorts in January?

I happened to visit the brewery on a Thursday…High Stakes Cut-off Thursday that is.  While it was -32 outside with the wind chill, I was shocked that the brewing team were in cut offs.  Ashleigh explains, ”it’s been going on for 9 months.  It started with a bet that whoever forgets to wear cutoffs to work on Thursdays, owes the others steaks…really good steaks.”  So far, the ‘tradition’ has not been broken…that is how they roll at Beyond the Pale.

 

• Savvy Hip Hops Tasting Notes • 

 

By cracking open your Taste Case, you will find that Beyond the Pale has something for everyone. Round up your beer lovin’ friends & enjoy the growlers.  The growlers are best kept cool for a month or so before opening.  But seriously…why wait? 

Pink Fuzz

Beyond the Pale - ShaneGrapefruit Wheat 20IBU/6% ABV

This unique brew has become Beyond the Pale’s signature beer. “Not your Bavarian grandfather’s wheat beer – far from it! It is the non-beer drinker’s beer”, explains Shane, who BTW does not eat fruit of any kind…go figure!

Brewmaster’s Tasting Notes: We use real grapefruit zest and juice at different points in the process to insert the character of the fruit into the beer.  The hops are carefully selected to emphasize the citrus notes, but the grapefruit flavour is surprisingly subtle & the bitterness of the grapefruit is nicely balanced by a zip of sweetness in the finish that makes it refreshing & far too easy to drink. ”It’s like a Mimosa!” exclaims Shane. 

Suggested Food Pairing: It goes down smooth on its own or with spicy Asian foods (think Phad Thai).  Hard crumbly cheeses – cheddar, parmesan, pecorino even manchego would be great.  If you like seafood, scallops & oysters would be mighty fine too. 

Rye Guy

Rye PA 52IBU/6.7% ABV

Brewmaster’s Tasting Notes:  Rye Guy is a West Coast style IPA that uses a ton of rye malt (that gives it a sweetness) as part of the all-Canadian grain bill. The American hops give it distinctive citrus and pine notes. The result is a very crisp, full-bodied beer that is surprisingly sessionable for 52 IBUs. “There is hop on the front & back with a sweet middle – like an Oreo cookie”, commented Savvy Brew Crew Debbie during the tasting at the brewery.

Suggested Food Pairing: Hands down this is begging to be enjoyed with a spicy Indian curry or Mexican fare.  

Breaking Bitter

English Special Bitter 38IBU/5.3% ABV

BTP’s most to-style beer.  Not always available, Shane & his team wanted to make a very malt-forward ale utilizing traditional ingredients that would have been used for a English-style Special Bitter.

Brewmaster’s Tasting Notes:  In true BTP style, Shane explains, “we upped the ante with boatloads of East Kent Goldings hops to give off a massive floral, grassy & citrusy aroma, followed by an amazingly balanced flavour, plus a big hop-forward finish with lots of sweet malt.”

Suggested Food Pairing: A British style beer deserves British fare – fish & chips would be delicious.  So would spicy sausage (aka Bangers & Mash) or even Sheppard’s Pie. 

HOYF (Hop On Your Face)

IPA 77IBU/7.1% ABV

Get ready for an EXPLOSION of hops! This brew takes it to the limit.  It’s made with 33 lbs of hops in a 700L batch – compare that to Pink Fuzz that has only 8 to 9 lbs of hops.

Brewmaster’s Tasting Notes: An unabashedly intense and aromatically obnoxious beer that is like nothing you have had before, without the overwhelming bitterness some IPA’s can carry. Those are Shane’s words my friend…and he & his team are proud of the balance between bitterness & hop that they were able to achieve in this beer.  And beer lovers are happy too!

Suggested Food Pairing: Fire up the BBQ for steaks or pork chops or pick up the phone & order in your favorite Indian curry.

Belle Hop Porter

Beyond the Pale Belle HopsPorter 51IBU/7.8% ABV
Note: this beer was not ready at the time of our tasting at the brewery. 

Brewmaster’s Tasting Notes: This is our inaugural collaboration we did with Stock Pot Ales. This robust porter is a bit bigger in booze, hops, and body than is traditional for the style, but we made it work. Massive amounts of chocolate and roasted coffee counter the heavily hopped beer. Piney and herbal notes add freshness to the rich, spicy ale.

Suggested Food Pairing: Meat…meat…meat!

 

The Darkness

Oatmeal Stout 30IBU/5.6% ABV
Chocolate lovers – get ready!

Brewmaster’s Tasting Notes: The Darkness is an incredibly dark and creamy beer that will overwhelms  the palate with loads of dark chocolate, cola & espresso coffee. “Holy smokes this is amazing’, commented Debbie during the tasting at the brewery.

Suggested Food Pairing: Anything with smokey bacon or alternatively, Ashleigh suggests to enjoy with rich chocolate desserts.

 

• Recipes to enjoy with your Savvy Hip Hops •

With Pink Fuzz…

Lemony Lentil Soup

From Fresh Tracks Café at Whitewater Ski Resort, British Columbia
Whitewater Cooks by Shelley Adams with tips from Savvy Company’s Debbie Trenholm
Yield: 6 to 8 Servings

Ingredients

2 cups of red lentils (dried)
2 Tbsp olive oil
2 large onions, diced
6 cloves garlic, minced
3 carrots, diced
¼ tsp red chilli flakes (optional)
1 Tbsp oregano
1 Tbsp rosemary, chopped (fresh is best)
2 bay leaves
8 cups of vegetable or chicken stock (TIP: replace one cup of the broth with white wine if you have some open!)
juice of 2 lemons
2 tsp lemon zest 

Garnish (optional):

1 cup feta cheese, crumbles
2 Tbsp fresh dill chopped

Method

Rinse the lentils in a colander & set aside to drain

Heat the olive oil in a large pot, add onions & sautée until translucent. Add carrots, garlic, salt, pepper, chilli flakes, rosemary, oregano & bay leaves.  Stir well and sautée until the carrots are tender.

Add stock (and wine) and the lentils. Bring to a boil.

Remove bay leaves. At this point, you may purée the soup or just leave it as is (TIP: I haven’t puréed before)

When the soup is done cooking, add lemon juice, zest and more salt & pepper to taste.

To serve, ladle the soup into bowls & sprinkle feta & dill on top. 

 

With Rye Guy…

Mexican Beef Brisket & Winter Squash Chilli

From Canada’s Top Trending Recipes for 2014
Yield: 12 Servings

Ingredients

O Canada recipe Mexican chilii6 dried ancho chilies
2 cups boiling water
6 oz. bacon, diced
4 cups chopped white or yellow onions
5 lbs (approx. 2 to 2.5 kg) first-cut beef brisket, cut into 3-inch chunks
Salt and ground black pepper
2 jalapeno chilies, stemmed, seeded and chopped (optional)
6 garlic cloves
2 tsp cumin seeds
1 tsp dried Mexican oregano
1 tsp ground coriander
2 Tbsp chili powder
14 1/2-oz. can diced fire-roasted tomatoes with green chilies
12-oz. bottle beer, plus more if needed…of course some to enjoy while cooking!
1 bunch cilantro, stems and leaves separated
7-oz. can diced fire-roasted green chilies
3 cups of  2-inch chunks peeled and seed butternut squash

Garnishes
Finely chopped red onions
Peeled, seeded, and sliced avocado
Shredded Monterey Jack cheese
Warm corn or flour tortillas

Method

Tear apart the dried ancho chilies, then discard the seeds and stems. Place the torn chilies in a small bowl. Pour the boiling water over them, then soak until soft, at least 30 minutes, or up to several hours.

When ready to proceed, heat the oven to 165°C (325°F).

In a large Dutch oven over medium heat, sauté the bacon until it begins to brown. Add the onions and cook, covered, for 5 minutes.

Season the beef with salt and pepper. Remove the pot with the onions and bacon from the heat and stir in the beef.

Place the soaked chilies and about 1/2 cup of the soaking liquid in a blender (save the remaining liquid to add to the pot later, if needed). Add the jalapenos (if using), garlic, cumin seeds, oregano, coriander, chili powder, and 2 teaspoons of salt. Blend to form a puree, then add to the pot along with the diced tomatoes, beer, cilantro stems and green chilies.

Stir well, cover, place in the oven, and bake for 2 hours. If the chili becomes too dry during cooking, add some of the reserved chili-soaking liquid or more beer. The meat is done when it is fork tender. If the meat is not yet fork tender, return the covered pot to the oven and check it every 20 to 30 minutes. Once the meat is tender, stir in the squash and bake for 20 minutes more, or until the squash is tender.

Remove the pot from the oven. Use a spoon to skim off any fat on the surface of the chili. Season with salt and pepper. Divide between serving bowls with the cilantro leaves, red onions, avocado, cheese and tortillas on the side.

 

With HOYF (Hop on Your Face)…

Cauliflower & Swiss Chard Salad

Beyond the Pale signFrom Long Nights & Log Fires Cookbook, by Ryland Peters & Small
Yield: 4 to 6 Servings

This Middle Eastern flavoured dish is delicious as a main course or as a side dish with grilled pork chops, spicy sausage, ham or roasted turkey. The earthiness of this dish will be delicious with beer.

Ingredients

¼ cup olive oil
1 small to medium sized head of cauliflower cut into bite size florets
1 teaspoon ground cumin (this can be more if you like stronger flavours)
6 large Swiss chard leaves, chopped into 1 inch wide strips (alternately use spinach leaves- unchopped or beet greens)
1 red onion, chopped
2 garlic cloves (or can use more if you rather)
14 oz can chickpeas, rinsed & drained
¼ cup tahini (sesame seed paste – alternatively use smooth peanut butter)
2 Tbsp freshly squeezed lemon juice
¼ cup freshly cracked white pepper

Method

Put oil in a large skillet (cast iron is best) and set over high heat. Add the cauliflower florets and cook for 8 – 10 minutes turning often until they are dark, golden brown.

To the skillet cumin and cook, stirring for 1 minute to cover all of the cauliflower.

Then add Swiss chard, onion & garlic and cook a further 2-3 minutes until chard has wilted & onions are translucent. Add the chickpeas to the pan and stir.  Season to taste with salt

TIP: if your skillet is not large enough for this recipe, fire up 2 frying pans on the stove & make the vegetable mixture.  Once done, combine both pans into a big bowl at the last minute.  

Combine tahini, lemon juice and white pepper in a small bowl and add a little salt to taste. Whisk to combine.  Transfer the vegetables to a bowl and drizzle the dressing over the top to serve.  Enjoy hot or serve warm.

 

With The Darkness (other BTP beers too!)

Best Bacon Jam – EVER!

From The Endless Meal
Yield: 2 cups

Ingredients

1 lb bacon
2 large onions (red or white), quartered & thickly sliced
½ cup brown sugar
1/3 cup strong brewed coffee or espresso
½ cup water
1 Tbsp balsamic vinegar

Method

Cut the bacon into half inch slices and add to large frying pan. Cook over medium heat for about 10 minutes stirring frequently until the bacon is just cooked (not crispy).

Remove bacon from pan & let sit on a plate lined with paper towels to remove some of the fat.

Pour off bacon drippings into a metal cup or bowl & set aside

Into the frying pan still laced with bacon fat, add onions and cook on medium for 8 to 10 minutes until translucent. Reduce to low heat. Add sugar & stir.  Continue to cook for about 20 minutes until the onions have carmelized (the kitchen will smell devine at this point!). Add coffee, water and the reserved bacon, stirring frequently until the onions are thick & jam like.  This may take about 30 minutes.

Remove pan from heat & stir in the balsamic vinegar. Taste & add more salt if necessary.

Serve hot with red or white meats as an accompaniment, chutney or garnish.  Alternatively store in a Tupperware container or jar for up to a week.   I have used this is omelettes, added to soup, spread on toast in the morning or de-glazed a pan of sausages. You’ll get hooked and want to double the recipe next time!

Cheers & Enjoy your Savvy Hip Hops!

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What a year its been for Covered Bridge Brewing Co!

Posted by Katy

Saturday, December 27th, 2014
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Savvy Hip Hops beer of the month club 
Featuring Covered Bridge Brewing Company

– December 2014 –

 

This month marks the first anniversary of Stittsville’s Covered Bridge Brewing Company located in Ottawa’s west end. What better way to celebrate than by having owners John and Kathy vanDyk (plus some very helpful volunteers) hand package hundreds of bottles for Savvy Hip Hops? We hope that you’ll pour a snifter of ‘One’ – their special bourbon barrel aged stout brewed specially for this anniversary – and toast to their first year in the beer biz.

hiphops_largeIn this month’s Savvy Hip Hops Taste Case, you will find two ‘bombers’ of each:

Dirty Blonde
Amber Rose
Wishmaker’s Wit
Moustache SMaSH
Bridge Over the River ‘Chai’
One

Need more beers from Covered Bridge for the holidays?

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 (if it is still available at the brewery that is!). Put us on speed dial – Savvy Hip Hops Hotline: 613-SAVVYCO (728-8926) or cheers@savvycompany.ca

Cheers!

Debbie & the Savvy Brew Crew

 

Introducing…
Covered Bridge Brewing Company

by Katy Watts

 

Covered Bridge - Kathy and JohnHome brewing can be an expensive & a time consuming hobby. It seems to always start small, like it did with Covered Bridge Brewing Company’s owner & brewer, John vanDyk (right in photo – hamming it up!), experimenting with a small Mr. Beer kit. As interest grows – or in John’s case – refills for the Mr. Beer kit were unavailable, ‘real’ equipment is purchased, upgrades made & then the BIG switch to all-grain brewing is made. From there, John’s friends are kept happy enjoying experiments in recipe formulation & dreams become blue prints to open a brewery.

What’s in a name?

Before John signed the lease on the Stittsville location he already had the name for the brewery & a logo in mind. “I happen to live on a street that has a covered bridge on our walking path”, John explains “Home brewers are funny in that we usually name our breweries in our house. Long before thinking about going commercial, I had chosen the name. Then a friend at work drew up the logo. We liked the nostalgic feel of it so much that when we decided to go pro & we kept it the name & look.”  And their doors opened on December 20th last year, yet they had “CBB” fans long before.

The Beer Blinded Me with Science!

covered bridge in lightsWhy does beer seem to entice so many to devote their lives to perfecting the perfect glass? It’s something to do with the process, the idea that a handful of ingredients with just a slight variation can create hundreds of different flavours. For John, who admits he wasn’t the biggest beer drinker when he first started brewing, he was hooked after his first all grain batch. “Being exposed to home brewing & craft beer was a bit of a “beer awakening” for me and I learned that there are so many great beers with tons of flavour and complexity. I’m still not a huge drinker, but I really enjoy discovering & trying different craft beers now.”

 

SWMBO & the Unpaid Interns

John isn’t the only one working hard at the brewery. His wife, Kathy (left in above photo), affectionately known as “She Who Must Be Obeyed” (SWMBO) not only encouraged him to leave his day job and start brewing, but helps with the administrative side & coordinates brewery events (and so much more!). Then there’s the team of ‘Unpaid Interns’ who can be spotted doing everything from pouring beer at festivals, picking fresh hops or helping on a brew & bottling day. It is a friend & family affair.

Brewing For Charity

Covered Bridge isn’t just keeping the community well stocked with beer, but it’s also supporting area charities and the community of Ottawa West. In the summer they ran a contest benefiting Tysen’s Mission to a Million with the prize being an opportunity to help brew the summer seasonal, Wishmaker’s Wit. In November, as part of the Movember campaign, they brewed Moustache SMaSH. Fit with its own moustache branded glass, this single hopped American Pale Ale was a tribute to all those involved with the campaign to raise money for men’s health.

What’s Next?

With one year under their belt and a legion of loyal fans it’s hard to know what’s next for Covered Bridge…we do know that they’ll keep on brewing cool beers we love to drink.

Cheers to John & Kathy!

covered bridge beer loving

 

• Savvy Hip Hops Tasting Notes •

Our Savvy Brew Crew member Katy Watts shares her notes about each beer, along with her picks on what to serve … and some fun recipes too!

Dirty Blonde

At 5.1% ABV and 20 IBU, this easy drinking brew uses a solid malt base spiked with American hops and fermented with an English Ale yeast to ‘dirty’ it up.

Tasting Notes: Pouring hazy golden with a thin white head, this Dirty Blonde has a biscuit-y malt aroma spiked with grassy hops. The flavour mirrors the aroma with citrus and grassy hops poking through the bready sweet malt base and esthers from the yeast adding a distinct fruit note.

Suggested Food Pairing: The balance between malts and hops lends this beer to pair with delicate flavoured foods like shellfish, fish, chicken or salads.

 

Covered Bridge growler bagAmber Rose

This full bodied  6.4% ABV, 30 IBU American Amber has a solid malt backbone with caramel richness that helps balance the American hop character.

Tasting Notes: Starts with a sweet base of caramel malt with light nutty notes. Mid-sip the American hops kick in adding pine and citrus zest. The bitterness isn’t overwhelming, but it helps round out the malt with some crispness.

Suggested Food Pairing: The caramel base and citrus hop zing pairs well with grilled meats or stews. Try the Amber Rose alongside BBQ, burgers or my recipe for beef stew with caramelized onions.

 

Wishmaker’s Wit

Originally brewed with the winner of their contest to raise awareness for Tysen’s Mission to a Million, this 4.2% ABV 13 IBU  wit was brewed using Belgian yeast, orange peel, coriander and dry-hopped with Pacific Jade.

Tasting Notes: This traditional Belgian Wit pours a pale lemon colour with crisp carbonation and a light body. There’s a subtle sweetness with tart citrus, coriander, clove and white pepper – refreshing!

Suggested Food Pairing:  Cut up some of your favourite fruits and serve it alongside Wishmaker’s Wit! Alternatively, you could use part of your bottle to steam mussels or other shell fish. The bright citrus notes in the beer will cut through the richness of the dish.

 

Moustache SMaSH

This Single Malt and Single Hop (SMaSH) was brewed specially for Movember using the Australian hop Galaxy as a tribute to the origins of the Movember Foundation charity.

Tasting Notes: While there may be a bigger brewery offering a Galaxy single hop beer in the LCBO, Covered Bridge Brewing Company’s version truly showcase the passion fruit and strong citrus notes the hop is known for.

Suggested Food Pairing: While this isn’t an overly bitter beer, enjoying it with something a little salty like fried chicken, poutine or your favourite bag of chips would ease the bitterness and show off the maltier side.

 

covered bridge in snowBridge Over the River ‘Chai’

This 5.1% ABV 17.6 IBU winter seasonal is filled with warmth! Brewed using ginger, vanilla, cardamom, star anise, fennel, cinnamon, nutmeg, clove, pepper and lactose.

Tasting Notes: This gingerbread smelling brown ale has all of the aromatic flavours of chai tea with a touch of sweet vanilla and slight dryness at the finish. The lactose (milk sugar) adds a slight sweetness and smoothness making this beer very easy to drink.

Suggested Food Pairing: Bold dry rubbed meats would compliment this beer, but my favourite pairing would be with a decadent chocolate cake. Try Kathy’s recipe for Apple Gingerbread Cake that incorporates a (small) portion of Bridge Over the River ‘Chai’.

 

OneCovered Bridge - 1 year

A special stout that’s been left to age in bourbon barrels for a year. It was made in celebration of the brewery’s first anniversary on December 20.

Tasting Notes: This beer is so new that a bottle wasn’t available to sample. Our recommendation though, is to savour one and stash the other for a few months. Seeing how some flavours develop as others mellow is a fun beer-experiment!

Suggested Food Pairing: Big barrel aged stouts are perfect for hearty, cold weather dishes, smoked meats and most desserts. My favourite pairing though, is a comfortable chair and a good conversation!

 

• Recipes to enjoy with the featured Savvy Hip Hops •

With Bridge Over the River ‘Chai’….
Apple Gingerbread Cake

From Kathy vanDyk’s Kitchen (aka Covered Bridge Brewery Kitchen)Covered Bridge - ingredients

Ingredients

1/3 c butter, soften
1/3 c sugar (Note from Kathy: I use raw cane sugar)
3 eggs100 mL unsweetened apple sauce
2 royal gala apples, peeled and shredded
1 c Bridge Over the River “Chai” Brown Ale
1 c maple syrup
2 c all-purpose flour
2 Tbsp ground ginger
1 Tbsp cinnamon
½ tsp nutmeg
¼ tsp cloves
1 ½ tsp baking soda
½ tsp salt

 

Method

Preheat oven to 350 F. Combine butter, sugar and eggs, and beat until creamy. Add applesauce, beer and maple syrup, stir to combine. Add shredded apples to the mixture.

In a separate bowl, sift flour, ginger, cinnamon, nutmeg, cloves, baking soda and salt. Stir the dry mixture into the wet mixture, 1/3 of the mixture at a time. Mix to combine. Spoon mixture into mini-bundt pans for individual servings or large bundt pan or cake pan for a full cake. Cook for 12 – 15 minutes for small cakes. Large cake will take 35 – 45 minutes to cook. Remove from oven when an inserted toothpick comes out clean.

These cakes are best served warm from the oven, drizzled with caramel sauce, and topped with whipped cream.

For the chai-spiced whipped cream:

Add ½ c of whipping cream (35% BF) to a cold bowl. To the cream, add 2 tablespoons of Bridge Over the River “Chai” beer, and 2 Tablespoons of powdered sugar. Beat on high speed until firm peaks form.

 

With Wishmaker’s Wit….

Wit Steamed Mussels

From Katy Watts’ kitchen
Yield: 2 Servings

Ingredients

2 teaspoons of olive oil
2 pounds of mussels, cleaned & debearded
1 small onion, finely chopped
3 cloves of garlic, thinly sliced
1 stalk of celery, cut diagonally in ½ inch slices
2 small crowns of broccoli, sliced ¼ inch thick diagonally
1 large red pepper, seeded and cut in ½ inch strips
3 scallions, thinly sliced
¼ cup of parsley, chopped
2 teaspoons finely grated lemon zest
½ cup of heavy cream
1 cup of Wishmaker’s Wit

Method

Pour olive oil on a large cast iron skillet or large frying pan over medium heat. Add onion to the pan and sautée until tender. Turn the heat to high; add garlic, celery, broccoli and red peppers. Stir continuously until the broccoli softens.

Add mussels and beer to the pan or skillet. Stir continuously over high heat until mussels open. Pour in lemon zest and cream. Stir until warm.

Add sliced scallions and chopped parsley. Stir well over high heat for 30 seconds.

Serve and enjoy with remainder of Wishmaker’s Wit and fresh bread.

 

With Amber Rose….

Beef Stew with Caramelized OnionsCovered Bridge - multiple photos

From Katy Watts’ kitchen
Yield: 4 servings

Ingredients

¼ cup vegetable oil
2 ½ lbs beef stew meat, cut into 1-inch chunks
1 ½ lbs yellow onions, sliced
1 tablespoon unsalted butter
2 teaspoons sugar
2 tablespoons all-purpose flour
1 ½ teaspoons dried thyme
3 carrots, sliced
1 ½ cup Amer Rose
1 cup beef broth
1 tablespoon tomato paste
Salt and ground pepper

Method

In a large pot, warm the oil over high heat until hot, but not smoking. Working in batches, brown the meat well on all sides (5 to 7 minutes). Adjust the heat as necessary to keep the meat from scorching. Transfer the browned meat to a plate and repeat until all the meat is browned.

Add the onions and butter to the pot and stir over high heat until the onions start to soften (5 minutes). Reduce the heat to medium and sprinkle in the sugar. Continue to cook the onions, stirring occasionally, until golden brown (15 minutes). Add flour, thyme and carrots and raise the heat to high. Stir for 1 minute, then pour in Amber Rose, letting it come to a vigorous boil. Stir in the broth and tomato paste and return to a boil.

Return the meat and any accumulated juices on the plate to the pot. Let the liquid come to a boil, then reduce the heat to low, cover and simmer until the meat is tender when pierced and the sauce is slightly thickened (1 ½ hours to 2).

Season to taste with salt and pepper.

 

With The Dirty Blonde….

Classic Soft Pretzels

From one of Covered Bridge’s Unpaid Intern’s Kitchen!

Ingredients

1 ½ cups of Covered Bridge Dirty Blonde Ale
22 oz of all-purpose flour (approx. 3.5 cups)
2 tablespoons of sugar
1 ½ teaspoons of yeast (traditional yeast)
1 ½ teaspoons of salt
¼  cups of butter, melted

Method

Warm liquid to 43 – 46 C (110 – 115 F). Pour into a large bowl, or mixer bowl if using a stand mixer. To the warm liquid, add 2 tablespoons of sugar, and mix to dissolve. Sprinkle yeast over top of liquid, and let rest of 10 minutes. Yeast will start to froth and bubble on the surface of the liquid. To the liquid mixture, add flour, salt, and melted butter.

Stir to combine. If using stand mixer, attach dough hook and mix for approx. 10 minutes. If kneading by hand, turn combined dough onto a floured surface, and kneed for approx. 10 minutes, until dough is smooth.

Form dough into a ball. Put dough in a lightly oiled bowl and cover. Let dough rest in fridge for approx. 12 hours. After 12 hours, dough will have doubled, and will need to be punched down. After punching down the dough, reform into a ball, cover, and return to fridge for another 12 hours.

This is considered a cold-rise method. Alternately, increase the yeast to 2.5 teaspoons, kneed as instructed above, then place dough in a warm location for approx. 1 hr or until dough doubles in size. If following this method, the dough only needs to rise once.

Once the dough has risen (24 hours if following the cold-rise method, or until doubled if following the warm-rise method), cut dough into 12 strips. At this point, you can also preheat your oven to 375 F.

Roll each strip until you have a long cylinder, measuring approx. 60 cm in length. Form dough strip into a pretzel shape. Once you have shaped your pretzels, fill a large pot with water. To the water, add 1/2 c of baking soda. Bring to a light boil. Immerse each pretzel in water for 1 minute, flipping pretzel after 30 seconds. Remove pretzel from water, and place on a parchment lined baking sheet (6 large pretzels per sheet).

Sprinkle each pretzel with coarse sea salt. For a darker colour, pretzels can be brushed with milk, or egg before adding salt. Bake for 10 – 15 minutes. Keep an eye on the pretzels as they bake as the bottoms tend to brown quickly.

Remove from oven. Best enjoyed when they are warm. These pretzels are also delicious dipped in mustard, or even sweet sauces like caramel, or hazelnut-chocolate spreads.

 

Enjoy your Savvy Hip Hops…and your holidays!

 

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Sawdust City beers are worth a drive to the Muskokas

Posted by Shawn

Tuesday, December 2nd, 2014
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Savvy Hip Hops beer of the month club 
Featuring Sawdust City Brewing Company

– November 2014 –

 

Month #10 of Savvy Hip Hops brings you a 2-4 of craft beer…and we are certain that you’ll find new favourites that will help you forget about the cold and snowy weather for at least a few hours! This month features Sawdust City Brewing Company and their assorted beer styles for all of our suds-cribers.

hiphops_largeIf you are not familiar with Sawdust City Brewing Company and their delicious array of beers, our Savvy Brew Crew member Shawn McCormick visited this new brewery while on holidays this summer to get the inside scoop about the brewery, their beers…and of course the brewmaster who makes them. With the range of beers you are receiving, there is something for every beer lover.

Sawdust City is not your average brewery. Instead of locating on the outskirts of town in an industrial complex, they took over a large, vacant building in downtown Gravenhurst. This puts them smack dab in the middle of the community – next to the fire hall, curling rink, and shops of small town Ontario.

Open your Savvy Hip Hops Taste Case…

…and find these six incredible beers. What’s different about this package is that Sawdust City has invested in their own canning machine! With four cans of each style, you’ll be able to share these great brews with friends.

Gateway Kölsch
Old Woody Alt Beer
Golden Beach Pale Ale
Lone Pine IPA
Skinny Dipping Stout
Winding Road for 7km Saison

Found a new fav brew? 

If you would like additional bottles of any beer featured in this months’ Savvy Hip Hops, just call our Savvy Brew Crew & we’ll arrange a special shipment for you (if it is still available at the brewery that is!).

Put us on speed dial – Savvy Hip Hops Hotline 613-SAVVYCO (728-8926) or cheers@savvycompany.ca

Cheers!
Debbie & the Savvy Brew Crew

 

Introducing…
Sawdust City Brewing Company

by Shawn McCormick

Located in the quaint little town of Gravenhurst, Ontario, Sawdust City Brewing Company has converted a former Canadian Tire Store into a striking and welcoming brewery.  With an appealing variety of beer styles, a tasting “saloon”, and lots of warmth with the wood decor, they have created a destination brewery that is worth finding on your way to Muskoka’s cottage country! 

Why the name ‘Sawdust City’?

Sawdust City signWhen the decision was made to launch the brewery in Gravenhurst, research of the town’s past revealed the nickname ‘Sawdust City’ from a time when the town hosted about a dozen sawmills. Processing the millions of board feet annually resulted in the entire town being coated in a layer of sawdust. Brewmaster Sam Corbeil explained that “the name just naturally fit”. 

Building a Following

Sawdust City is a bit unique in that they have been contract brewing for some time as their own brewery plans took shape. During this time, they developed a loyal fan base through beer fairs and distribution in pubs and bars around Ontario. Making great beer with catchy names like The Princess Wears Girl Pants, it’s no wonder people knew about Sawdust City before they had their own brewery! When I asked Sam to describe their style, he says simply, “We make different beers we love – hoppy IPAs, rich, malty stouts, and fresh Kölsch.” 

Becoming a Brewmaster

Sam Corbeil is the brewmaster at Sawdust City. More than 10 years ago while attending a beer festival in Belgium, he realized that he loved beer more than he loved his job in advertising. Upon his return, he started Googling brewing schools, eventually settling on VLB in Berlin, considered by many to be the premier school for brewing technology. He describes his time there as “Amazing – people from all around the world, sharing their passion for beer”.  Seriously folks, who wouldn’t like that?? Upon his return, he worked at True North and then with Robert Simpson (pre-Flying Monkeys), eventually ending up at Mill Street. He met current partner Rob Engman a few years ago, and the idea and plans for Sawdust City began to take shape. The rest, as they say, is history.

Sawdust City saloonA Saloon, Guest Taps, AND Live Music??

Sam mentions that they are trying to create a destination with the brewery, which just opened in late August. To this end they have a great saloon open every day, live entertainment on Saturday nights, and you can even enjoy craft beer from other Ontario brewers on the rotating guest taps. In the summer food trucks utilize their parking lot, strengthening the community connection. When asked what type of beer he drinks other than his own, Sam says he has lots of friends who all make great beer & he adds, “Why buy anything outside of Ontario? We make world-beating beers here!”

We raise a glass to the Sawdust City team!

 

 

 

• Savvy Hip Hops Tasting Notes •

By cracking open your Taste Case, you will find that Sawdust City has something for everyone. Why not round up some friends and open up several of these to see who likes which style of beer.

Gateway Kölsch (Kölsch)

Paying homage to the lagered ales of Köln (Cologne), Germany, this crisp, bright, straw-coloured beer is named after the Gravenhurst hometown of Sawdust City, referred to as the “Gateway to the Muskoka”. 5% ABV

Tasting Notes:  Quite a fluffy head shows off the great carbonation. Straw gold in colour, crystal clear and bright. Aromas of hops, cereals, and pilsner malt notes. The palate adds light citrus notes and aromas repeat. Very refreshing, and an easy transition beer for those just getting into craft beer.

Suggested Food Pairing: This is such a food-friendly beer that it is hard to think of something that won’t work with it. Pair with grilled seafood, chicken in light sauce, or a toasted ham sandwich.

 

Old Woody Alt Beer (Altbier)

With a deeper colour and more malt-forward notes, this fresh and creamy Altbier also comes in at 5%.

Tasting Notes: The aromas are definitely more malt forward, with toffee, sweet spice, and a hint of plums/prunes.  The palate is similar with caramel and toffee dominating, some stewed fruits, and a slightly earthy taste. With a creamy mouthfeel, the mid-palate offers a hint of sweetness but the finish is dry with a pleasant hop bitterness to cleanse the palate. 

Suggested Food Pairing: This is another food friendly beer and the versatility of this one will match with stews and meat-or-mushroom-based casseroles.

 

Golden Beach Pale Ale (Session Ale)

A refreshing Pale Ale with flavour much bigger than its 4.5%ABV would indicate.

Tasting Notes: Aromas of pine, fresh grass, pineapple, and pink grapefruit. The palate is all about summer – fresh tropical and citrus fruit will bring you back to the heat waves of July (yes, even in snowy November!). The fresh hops add a lot of aromas and give a great cleansing finish. Session Ales get their name from the lower than typical alcohol, allowing you to enjoy more than one in a “session”.

Suggested Food Pairings: Try this one with Thai or Indian, chicken-based curries!

 

Lone Pine IPA (India Pale Ale)

A big, bold IPA with 6.5% ABV, for those of you who love hops!

Tasting Notes:  Loads of bright pine, white and pink grapefruit, orange, light caramel notes, and a hint of green grass. The palate follows suit, although the caramel, tropical fruit and sweet orange lead. The finish is all about the hops – loads of white grapefruit rind and pith, with the unmistakeable pine pith batting clean-up. Aptly named!

Suggested Food Pairings: Try this one with burritos, nachos, or some heavily grilled meats.

 

Skinny Dipping Stout (Oatmeal Stout)

A lovely 5.5% ABV Stout to sip in front of the fireplace (or candles) on a dark stormy night.

Tasting Notes: Aromas of dark toasted malts, black coffee, cocoa, and hints of dried fruit. The creamy palate is quite similar with some malt sweetness at first, and the prune and fig notes being more noticeable. This quickly turns to a smooth coffee bitterness on the long-lasting finish.

Suggested Food Pairings: Try this one with grilled meats, venison-based stews, or even a chunk of blue cheese!

 

Winding Road for 7 km (Saison)

The first beer in Sawdust City’s “Saison du Maison” series – these are Saison beers that will be released each quarter.

BREWMASTER NOTE: this beer was just canned and needs a little more time to “bottle-condition”, so let this one sit (not in the fridge) until after Nov 27th. Anytime after than it will be ready for drinking!

Tasting Notes: Named after a winding road that stretched for 7km – this rye Saison has beautiful spicy, Belgianesque esters dancing off the glass balanced with a hearty, bready, malt body. Burnt yellow in colour, like the tree lined back roads of Muskoka, 7km will bring you back to fall in Northern Ontario. A time of year when nostalgia and melancholy fog our minds and the early morning dew rises off the cold Autumn ground to create a haunting vision of the winter ahead. (Tasting note provided by Sam Corbeil)

Suggested Food Pairings: Try this one with chicken (or eggplant) parmesan or pork chops

  

  • Recipes to enjoy with your Savvy Hip Hops •

With Sawdust City Gateway Kölsch…

Chicken Alfredo

From Savvy Sommelier & Brew Crew member Shawn McCormick’s kitchen
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4-6 Servings

Ingredients

1 lb of skinless, boneless chicken (breast or thigh)
1 lb (approx. 450 g) fettuccini noodles (or spaghetti)
1/3 cup butter
1 cup  heavy cream (whipping cream is best – of course!)
1 ½ cups grated Parmesan cheese
1 clove garlic, crushed
Few sprigs of parsley chopped
Freshly ground black pepper
Salt

Method

Cook the chicken breasts over medium-low heat in a frying pan with some olive oil, turning regularly until cooked through. Set aside and cover to keep warm.

In a medium sized pot, melt the butter over low heat. Add the cream and increase heat to medium until the cream and butter mixture is simmering. Whisk in the garlic and Parmesan cheese until continue whisking until the cheese is melted.

While cooking the sauce, bring a large pot of salted water to a boil and cook the pasta according to the package directions.

Once the pasta is cooked, drain, reserving a bit of the liquid in case you need to thin the sauce. Slice the chicken, and toss all remaining ingredients together, adding some of the reserved pasta water if the sauce is too thick. Salt and pepper to taste.

 

With Sawdust City Golden Beach Pale Ale

Thai Chicken Curry

From Shawn McCormick’s family kitchen
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 6 Servings

Ingredients

3-4 boneless, skinless chicken breasts
5-6 mushrooms
½ red pepper
½ green pepper
1 carrot1 celery stalk
1 onion1 clove garlic, crushed
2-4 tsp Red Curry Paste (‘Thai Kitchen’ brand is in many grocery stores)
14 oz can Coconut Milk
2-3 cups chicken broth4-5 Tbsp olive or other cooking oil4 cups cooked rice

 

Method

Cut the onion and peppers into thin strips. If you like more vegetables use the whole pepper. Thinly slice the mushrooms, carrots, and celery.

Slice the chicken into thin strips. Heat a large frying pan or wok over medium heat and add enough cooking oil to coat the pan. Sauté the chicken strips in small batches, removing each batch as they are cooked. Add more oil as required.

Turn the heat up to medium-high. Now sauté the vegetables in the same pan, adding more oil as required. Start with the onions and carrots. After 2 minutes, add the celery. After 1 minute, add the peppers, mushrooms and garlic. Stir another 2 minutes, then add the chicken, 1 cup of chicken broth and two tsp of the curry paste. You want enough liquid to dissolve the curry paste so add more chicken broth until the paste is blended in.

Add the can of coconut milk and more chicken broth to make a nice sauce.

Add more curry paste to taste. Heat thoroughly, then ladle over rice. Get ready for ooohs & aaaahs!

 

With Sawdust City Lone Pine IPA

Fish Tacos

Another one from Shawn McCormick’s kitchen!
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 3-4 Servings

 

Ingredients

1 lb white fish (cod or halibut)
1 package of small tortilla (soft taco) shells
3 cups finely shaved Savoy cabbage
1 cup mayonnaise
1 TBSP lime zest
Juice of 1 lime
Coriander
Slice green onions
Salt & pepper to taste

 

Method

Cook the fish as you like – fried in butter, or poach it in lightly salted water. Simmer for about 10 minutes until the flesh is flaky. Once done remove and beak into smaller pieces to fit in the tortilla shells

Cut the Savoy cabbage across the grain so you have long thin strands of cabbage.

Mix the mayonnaise & lime zest together. Whisk in the lime juice a bit at a time. You want a thin sauce but not too watery. Add some salt and pepper to taste.

Place fish in tortilla shell (I like to lightly warm mine over a gas burner on low). Top with cabbage, green onion, and a few sprigs of Coriander. Drizzle generously with lime-mayonnaise sauce. Enjoy every mouthful with each sip!

 

Cheers & Enjoy your Savvy Hip Hops!

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Railway Capital of Canada brews up tasty ‘train beers’

Posted by Katy

Thursday, October 30th, 2014
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Savvy Hip Hops beer of the month club 
Featuring Railway City Brewing Company

– October 2014 –

 

It’s Full Steam Ahead for Railway City Brewing Company – a brewery from the Railway Capital of Canada – St. Thomas, Ontario.

Savvy Hip Hops beer of the month clubUsing all natural ingredients, the brewery brews its popular flagships and seasonals on a 20 hectoliter system with a variety of 10, 20 and 40 hectoliter fermentors. It is quite an operation. 

Depending on the season, you’ll be able to find their beers in pubs all across Ontario; from Windsor to Ottawa corridor…does this sound like train talk?

 

In your Savvy Hip Hops Taste Case, you will find two dead elephants & three iron spikes (LOL!) along with:

Canada Southern Draft – American Pale Lager

Iron Spike Blonde – American Blonde Ale

Iron Spike Copper – American Red Ale

Iron Spike Amber – American Amber Ale

Dead Elephant Ale – English IPA

Double Dead Elephant – American Imperial IPA

Black Coal Stout – American Stout

Cranberry Festive Lager – Spiced Lager

Honey Elixer – English Brown Ale

Found a new fav?

Railway City Taste CaseIf 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 (if it is still available at the brewery that is!).

Put us on speed dial – Savvy Hip Hops Hotline: 613-SAVVYCO (728-8926) or cheers@savvycompany.ca

Cheers!

Debbie & the Savvy Brew Crew

 

Introducing…
Railway City Brewing Company

by Katy Watts

Back in the 1850s St. Thomas, Ontario was a bustling center of railway activity. More than 26 lines passed through the city, most headed towards a major city like Chicago or New York. Railway City Brewing Company takes its name from the period of time where St. Thomas was interchangeable with ‘Railway City’ and it held the title of the ‘Railway Capital of Canada’.

St. Thomas Proud

Paul CorriveauAl GouldingRailway City Brewing Company was established in 2008 on Curtis Street by Al Goulding (photo right) and Paul Corriveau (photo left). “Our focus is to produce a wide variety of small batch beers using locally grown ingredients and have fun with names that feature St. Thomas’ great rail history,” explains Paul. Popular seasonals like Hoptoberfest and Cranberry Festive Lager (that you have in your Savvy Hip Hops Taste Case) proudly showcase regionally grown fruits while the alluring Honey Elixir entices you with local honey. Yum!

What’s in a Name?

While a hub for railroads, a ‘little’ known fact about St. Thomas is that Jumbo (yes the elephant) – the prized attraction of the P.T. Barnum Circus – was tragically killed in a railroad accident in 1885. The story goes that Jumbo was leading a younger elephant to safety, but an unexpected locomotive hit & killed the smaller elephant and in a domino fashion the derailed locomotive hit and killed Jumbo too.

Jumbo is featured throughout St. Thomas from a life sized statue at the City’s west entrance to murals adorning downtown buildings. So, of course, why not tribute Jumbo with a large, full flavoured beer…and call it Dead Elephant Ale and Double Dead Elephant Ale to remind us to always live large! Enjoy these signature beers!

Steaming Ahead

With many of their brews winning Ontario Brewing Awards – and here is a long list of recent medals:

Ironspike Amber Ale (Gold Medal in 2011)
Ironspike Copper Ale (People’s Choice in 2011)
Black Coal Stout (Silver Medal in 2011 & a Gold Medal in 2013)
Dead Elephant Ale (Silver Medal in 2010)
Honey Bee’Lixer (Silver Medal in 2012)

Paul says ‘it’s honestly been hard to keep up with demand.” In fact, Railway City was supposed to be the July featured brewery in your Savvy Hip Hops, yet they had run out of beer this summer and we had to do a quick last minute switch to October!

IRailway City logon 2012, they announced that they would be expanding production into a former tool-and-die shop which has brought them the ability to expand their production facility for cans, bottles and draught beer. In addition to being able to produce more beer, they also expanded their tasting room allowing them to showcase their flagships and seasonals to both beer loving locals and brew tourists.

Definitely stop in to visit the brewery next time you find yourself on a train bound for St Thomas…and be sure to look for the Jumbo statue too!

Here’s to Paul, Al & the cool people at Railway City Brewing!

  • Savvy Hip Hops Tasting Notes •

 

Canada Southern Draft

This 4.3% ABV pale lager is clean, crisp and made for long evenings on the patio where only a sessionable beer will do.

Tasting Notes: This lawnmower beer has a sweet start with grain malts followed by some earthy hop spice. It ends with that typical lager kick that keeps you reaching for the next pint. 

Suggested Food Pairings: The crispness of the carbonation works perfectly alongside the fat heavy foods we love to indulge in – hot dogs, pizza, hamburgers.

 

Iron Spike Copper Ale

Brewed using premium Ontario two-row malted barley with fine specialty malts and quality hops, this 4.4% ABV session beer is meant for those long days on the railroad.

Tasting Notes: Malt forward with flavours of caramel, butterscotch, biscuit graininess and a mild hop bitterness mid sip. Ale yeast lends some dark fruit flavours and aromas which adds some sweetness. 

Suggested Food Pairings: The balance between malt and hop creates the perfect complement to sweet, hot or spicy food including many Asian dishes, chili, mango or jalapeno salsa.

 

Iron Spike Blonde Ale

This medium bodied 4.3% ABV brew has a delicate balance between hop bitterness and malt sweetness making it both enjoyable to drink, and very food friendly.

Tasting Notes: Sweet grain comes forward at first with light notes of biscuit that are accented by notes of stone fruit. Hops kick in at the end with a lemon bitterness, ultimately finishing dry with some lingering sweetness. 

Suggested Food Pairings: The light bodied, balanced nature of a Blonde Ale lends itself to be paired with delicate, light flavoured foods. Pair a pint of Iron Spike Blonde Ale with fresh salads, grilled chicken or light flavoured seafood.

 

Iron Spike Amber Ale

Filled with notes of yeasty esthers, this 4.6% ABV amber brew has an enticing aroma and a flavour that seems to develop with every sip.

Tasting Notes: Doughy malt background with toffee sweetness leading into dark fruit flavours of plum, fig and grapes. Hops come in at the end with a floral bitterness to balance the sweetness, but the dark fruit flavour lingers in the aftertaste. 

Suggested Food Pairings: The malt forward sweetness compliments foods that have some caramelization on the exterior. Meats like roast chicken, BBQ or hamburgers would be perfect.

 

Dead Elephant Ale

Named after Jumbo the Elephant who was struck by a train and died in St. Thomas, this 6.5% ABV English-style IPA balances a solid malt base with a one-two hop punch (the hops win).

Tasting Notes: This beer starts off deceivingly malty with biscuit notes and a hint of fruity yeast then opens up to a burst of pine, fresh cut grass and bright grapefruit citrus.

Suggested Food Pairings: The hop flavours in IPAs work well to amplify and cool spice, compliment light fruit and cleanse your palate of fat rich food. Pair with your favorite Indian curry, a deep-fried chimichanga or a perfectly grilled steak.

 

Double Dead Elephant Ale

This 7.5% ABV brew is an amped up, or ‘Imperial’, version of Dead Elephant Ale with twice the amount of hops, and  IBUs (International Bitterness Units) of the original. This beer is for hop heads only.

Tasting Notes: Starts with a solid malt backbone of bready malt, butterscotch and toasted biscuits then leads into big hop flavours of pine, grapefruit rind and earthy bitterness. The hop flavour is somewhat balanced by the malt base, but there is a pleasing lingering bitterness on the palate.

Suggested Food Pairings: The big hops in this beer crave salt and work perfectly with cured meats. Make a snacking plate of sliced ham, sharp cheddar, funky stilton or strong blue cheese and taste how the hops play with salt and fat.

 

Black Coal Stout

This 6% ABV stout is Railway City’s signature seasonal and their most robust brew. With deep flavours of roast coffee and dark chocolate this beer might seem like a deep indulgence.

Tasting Notes: This full bodied brew begins with bittersweet chocolate leading into roast coffee and slight spicy notes of toasted rye bread. 

Suggested Food Pairings: A big stout with roast, chocolate and coffee flavours will overwhelm soft flavoured foods. Pair with pungent soft-ripened cheese, blues, and washed-rinds to make a late night snacking plate or serve alongside your favourite chocolate dessert.

 

Cranberry Festive Lager

Railway City Cranberry Lager-001Brewed with Bala Ontario Cranberries and ginger this 5.5% ABV effervescent beer is warming and refreshing, a perfect combination for those colder winter days.

Tasting Notes: Citrus notes of sweet tangerine and mandarin orange are spiced with warming ginger and tart cranberries before carbonation gives it that crisp refreshing bite. 

Suggested Food Pairings: Turkey or roast chicken of course! 

 

Honey Bee’Lixir

Brewed using honey from the London-area, this 5% ABV brew is truly a tribute to the sweet syrup. While it may smell sweet there is a solid malt and hop base that balances the elixir. 

Tasting Notes: Starts with honey and caramel sweetness which is balanced by a bittering mild coffee roast and hop spice before a lingering dark fruit finish. 

Suggested Food Pairings: The honey and caramel notes pair perfectly with grilled steak or lamb chops with a side of wonderful roasted fall vegetables like squash.

 

Hoptoberfest

Railway City - some cansCan a beer be haunted? Brewed with local wild graveyard hops and Bartlett pears this 5.2% ABV amber lager may be the scariest beer you’ve sipped!

Tasting Notes: Two row malted barley gives this haunted brew a sweet caramel start leading into crisp pear notes that’s balanced by a spicy dry hop finish.

Suggested Food Pairings: This beer is meant for celebrating the harvest and that means big roast meats and all of their accompaniments. Turkey with the trimmings, glazed ham and roast vegetables, roast lamb with garlic and rosemary.

 

Recipes with a splash of the featured Savvy Hip Hops •

 

With Dead Elephant Ale …

Beer Battered Asparagus with Lemon Herbed Dipping Sauce

From: Food Network
Serves 2

Ingredients for the main dish

1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 tablespoon finely grated lemon zest
1 cup Dead Elephant Ale
1 pound asparagus, trimmed
Vegetable oil for frying

Ingredients for the sauce

1/2 cup mayonnaise
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
1/4 teaspoon black pepper
1 teaspoon roughly chopped fresh thyme leaves*
1/2 teaspoon roughly minced fresh rosemary leaves*
Pinch salt

Method

For the sauce: stir together all ingredients and transfer to a small bowl. Chill, covered, until ready to serve.

To fry asparagus heat oil in a heavy saucepan until it reaches 375 degrees F.

Whisk together flour, salt, pepper lemon and zest in a bowl until combined. Add beer and whisk ingredients until smooth. Dip asparagus in batter to coat. Remove excess batter before frying. Gently transfer battered asparagus to oil and fry until golden. Stir gently to prevent asparagus from sticking together. Transfer to a baking sheet that has been lined with paper towels and keep warm in a preheated 200 degree F oven.

 

With Black Coal Stout …

Chocolate Stout Pudding

From: Food Republic
Serves 6

Ingredients

1 cup self-rising flour
1/3 cup caster (superfine) sugar
1/3 cup unsweetened cocoa powder
1/2 cup milk1
3/4 ounces unsalted butter, melted
1 large egg, lightly beaten
1 3/4 ounces dark chocolate, coarsely grated
2/3 cup firmly packed dark brown sugar1
1/2 cups Dark Coal Stoutcream or ice cream, to serve

Method

Preheat the oven to 350°F. Lightly grease six 1 cup ovenproof ramekins. Sift the flour, caster sugar and half of the cocoa powder together into a medium-sized bowl. Add the milk, melted butter and egg and mix well. Add the chocolate and stir to combine. Spoon the batter into the prepared ramekins.

Combine the remaining cocoa powder with the brown sugar and sprinkle over the top of the puddings. Combine the stout and 3/4 cup water in a small saucepan and bring to the boil over high heat. Pour over the pudding batter.

Place the ramekins in a baking tray and pour enough boiling water into the tray to come halfway up the sides of the ramekins. Bake in the oven for 15–20 minutes, or until risen and firm to the touch. Serve hot with cream or ice cream.

 

With Cranberry Festive Lager …

Cranberry Lemon Grilled Chicken

From Katy’s Kitchen
Serves: 4

Ingredients

1 cup Cranberry Festive Lager
1/4 cup fresh lemon juice
3 tablespoons low-sodium soy sauce
1 1/2 tablespoons olive oil
2 teaspoons chopped fresh oregano
1 teaspoon chopped fresh thyme
1 teaspoon freshly ground black pepper
2 teaspoons honey
1/4 teaspoon Worcestershire sauce
3 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray

Method

Combine first 10 ingredients in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator 3 hours, turning bag occasionally.

Remove the chicken from bag; discard marinade.

Fire up the BBQ and heat to medium-high.

Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until done.

Serve with fresh vegetables and roasted potatoes.

Enjoy!

 

With Iron Spike Amber …

Amber Ale Beer Hot Sauce

From: The Beeroness

Ingredients

2 tablespoons olive oil
5 red jalapenos, stems removed, chopped
2 serrano chilies, stems removed, chopped
5 cloves of garlic, minced
12 oz Iron Spike Amber
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1 tablespoons rice wine vinegar
1/2 teaspoon white sugar

Method

In a saucepan, heat the olive oil over medium-high heat until hot but not smoking.

Add the jalapenos and Serrano, cook until soft, stirring frequently, about 5 minutes.

Add the garlic and cook for about 30 seconds, add the beer and then the remaining ingredients.

Allow to simmer for about 8 minutes, stirring occasionally. Remove from heat and allow to cool.

Add the blender or food processor and puree until smooth.

Store in an airtight container in the fridge until you want to add some heat to your favorite dish or make chicken wings.

 

With Honey Bee’lixer …

Caramel Apple Ale Cake

From: The Beeroness
Serves 6

Ingredients for the caramel layer:

3 tablespoons butter
1 cup white sugar
¼ cup Honey Bee’Lixir
2 tablespoons cream
2 large Granny Smith apples, sliced

Ingredients for the cake layer:

1 1/3 cup all purpose flour
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
1 teaspoon baking powder
½ teaspoon salt
1 cup white sugar
½ cup brown sugar
1 large egg
2/3 cup Honey Bee’Lixir
1/4 cup heavy cream
¼ cup melted butter
1 teaspoon vanilla

Method

Add the butter, white sugar and brown ale to a saucepan over high heat. Stir until butter is melted and sugar is dissolved. Allow to boil without stirring until dark amber color, about 5 minutes. Remove from heat, stir in the cream, allow to cool until the bubbling stops.

Arrange the apples slices in a cake pan or deep dish pie pan that has been well greased. Pour the caramel over the apples. In a large bowl stir together the flour, cinnamon, nutmeg, baking powder, salt, white sugar and brown sugar. Make a well in the dry ingredients, add the eggs, beer, cream, melted butter and vanilla, stir until just incorporated. Pour batter over apples.

Bake at 325 for 45 minutes or until golden brown and top springs lightly when touched. Wait precisely ten minutes, invert on a serving plate to remove from pan.

Cheers & Enjoy your Savvy Hip Hops!

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