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Archive for ‘Savvy Hip Hops’

Prost! It’s Oktoberfest

Posted by Debbie

Thursday, September 21st, 2017
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Did you know that Oktoberfest actually starts in the middle to late September and runs through to about the first week of October? It is the world’s largest Oktoberfest in Germany meaning ‘folk fest’, is a beer festival or travelling funfair. The history books stated that Oktoberfest originated in Munich, Germany on the 12th of October in 1810 when Crown Prince Ludwig (later to become King Ludwig I) married Princess Therese of Saxony-Hildburghausen. The citizens of Munich were invited to attend the festivities held on the fields in front of the city gates to celebrate the happy royal event. Since then, it has become an annual festival and celebration accompanied by attractions, fun moments with old and new friends, traditional Volkfest food…..and of course a lot of German beer.

Oktoberfest attendees experience a 16 to 18 day festival loaded with amusement rides, side stalls, games, and most obviously: tons and tons of beer is consumed. In fact, in 2013, a whopping 7.7 million litres of beer were served over the 16 days. You do the math!

It isn’t solely focused on drinking beer. Food is just as important. Festival-goers enjoy traditional foods such as Steckerlfisch (grilled fish on a stick),  Käsespätzle (cheese noodles),  along with Bavarian delicacies like Obatzda (a spicy cheese-butter spread) and Weißwurst (a white sausage).

“It’s a huge fun fair and there are a bunch of food vendors who most often sell roasted chicken and shredded radish. At the beginning of the festival, there’s a huge parade where each brewery gets a float which has their first beer barrels on the back,” recounts Dave Bradly who experienced Oktoberfest and lived in Munich, Germany for 7 years. Dave now resides in Ottawa, Ontario and at this time of the year longs to be hollering “Prost!” with his friends in the beer tents.

Photo credit: InterNations Blog

The Oktoberfest experience

“Prost” is German for “cheers”. Alternatively, you could also say “Zum Wohl” (“To your health”). Oktoberfest visitors like having a toast before drinking, a so-called “Prosit”.

We asked Dave about his favourite parts and memories of Oktoberfest. “It’s beer drinking with your friends in the late summer at a beautiful location. The whole city and country come together to celebrate the beer harvest, production, and tasting. Attendees range from infants to ancients!”

On the first day of Oktoberfest, the decorated floats parade into the large fields where the beer tents are equally decorated and at the strike of noon, the first barrels are ‘cracked’ to start the celebrations.  Beer continues to flow for 18 days….

The scale of Oktoberfest is hard to imagine, Dave explains, “There are usually about 11 breweries and each brewery had a tent which was about the size of a football field. Each ‘Bierzelt’ (beer tent) has a different vibe to the next and even though they’re big name breweries, they still feel local.” The serving staff are dressed in traditional Bavarian dress and are able to carry six heavy 1 litre glasses in one hand each! Dave mentions that, “It’s a neat concept. You can go from tent to tent as you sample the different beers. The tents are filled with benches that you simply grab a spot to sit with your friends or strangers and make many new friends as you go.”

 

Celebrating Oktoberfest Locally

Oktoberfest is now celebrated all around the world. Here’s a handful of local breweries that we think are worth raising a beer stein & shouting out “Prost!”

Four Degrees Brewing Company

Just opened this summer, this craft brewery is located in Smiths Falls, Ontario. With 4 beers on tap, we thought the True North of 7 and True South of 7 would be perfect for Oktoberfest. Named for Highway 7 which runs through Ontario, extending from Quebec to Detroit.

Our Savvy Brew Crew member & Sommelier, David Loan, describes True North of 7 as “a Helles Lager, defined as a mildly sweet, low bitterness Munich-style lager with very little foam and notes of honey. Indeed, it’s slightly sweet. A perfect accompaniment to spicy food, with no bitterness, clean and easy drinking.”

True South of 7 is a red ale and has a little lacy foam on top. David describes it as a beer with “flavours of toasted wheat, caramel, and medium bitterness. Lots of sweet malt notes and light effervescence. It’s refreshing a crisp, and very sessionable!”

Photo credit: Four Degrees Brewing Company

 

 

Calabogie Brewing Co.

An hour’s drive west from Ottawa, this brewery located in the heart of the village of Calabogie three friends and an ‘imported’ brewer, opened the doors to this brewery, which has been so popular, they are expanding their production facility into Kanata this fall.

Calabogie crafts a Kölsch-Style Ale called Front Porch. Did you know that “Kölsch” is an acknowledged regional designation and only two dozen brewers can legally call their beer “Kölsch”? This is why beers like Calabogie’s 4.2% ABV (Alcohol by Volume), 32 IBU (International Bitterness Units) Front Porch are often called Kölsch-styled – to protect the designation (much like French Champagne).  This ale-like lager pours a brilliant yellow with nice aromas of lemon with a slight honey malt note. There’s a good amount of biscuit malt base in the flavour with a complimentary herbal hop note ending with crisp citrus.

Photo credit: Calabogie Brewing Co.

 


Kichesippi Beer

Brand new this summer, Commissariat Old Stock Ale celebrates a milestone birthday for one of Ottawa’s oldest cultural attractions – 100th anniversary of the Bytown Museum. Kichesippi co-owner Paul Meek, explains that the inspiration for this beer “was a style that we feel would have been enjoyed back in 1917.  The Bytown Museum is a gem hidden in plain sight in our city and we hope this beer will help bring some well deserved attention to the museum.”

Commissariat Old Stock Ale is currently available in a limited run at the Kichesippi retail store, and it will also be available at special events at the Museum especially in October when it celebrates its official birthday.

Photo credit: CanadianBeerNews

 

 

 

Tuque de Broue

Does it take a family to make a beer? Founder Nicolas Malboeuf has involved in his entre clan at the brewery…including his mom! Located in Embrum, the beers are unique and are always made with local ingredients.

Tuque Dorée Canadian Pale Ale is a flagship beer is intended to be served very well chilled. It asserts itself as a “Canadian Pale Ale”, a new term that’s still being defined. Think about it as the craft brewer’s answer to Molson Canadian! As the name suggests, this is a clear golden colour. The head is thick and foam, with great retention. There’s a lot of flavour here, lightly bitter, a bit malty, and with a silky mouthfeel. With moderate alcohol (4.5% alcohol by volume), this is a terrific session ale. Overall, a great argument for the Canadian Pale Ale style! Pick up a can at the LCBO or The Beer Store.

Photo credit: The Beer Store

 

 

Waller St. Brewing

It still holds the bragging rights as Ottawa’s smallest brewery.  And despite its size, it doubles as a speak easy too– go see it for yourself!

“Hefeweizen is a German-style wheat ale, unfiltered and cloudy from the suspended yeast. Higher temperature fermentation increases the production of the flavour molecule (called an “ester”) isoamyl acetate, which tastes strongly of bananas. As a beer flavour, it can be challenging for some people. But many people DO love it, as seen by the amount produced these days by craft breweries everywhere”, explains David.

Waller St.’s beer Hideaway Hefe lives up to its name: lager coloured, with light foam. “The banana is strong from the beginning – more like over-ripe banana or even those yellow banana candies we used to get as a kid. There’s some yeasty brioche, here, too, along with cloves and bubble gum. It’s certainly an unusual beer!”, states David.

Photo credit: Beer O’Clock Blogspot

 

 

Local Oktoberfests

 

Beau’s Oktoberfest

Friday, September 22nd and Saturday, September 23rd at Vankleek Hill Fairgrounds.
http://www.beausoktoberfest.ca/  Photo credit: Good Food Revolution

 

Captital Oktoberfest Ottawa

Wednesday, October 4th
A fundraiser for Ottawa Heart Institute organized by the Bier Markt at 156 Sparks Street.

http://donate.ottawaheart.ca/site/PageServer?pagename=2017_Oktoberfest_Home#.WZcKbT6GPIU

Creemore Springs Oktoberfest Ottawa

Thursday, September 28th to Saturday, September 30th at Myers Volkswagen Auto Haus at Clarke Fields Park in Barrhaven.
Beer, food & live music.

http://www.oktoberfestottawa.com

 

And of course…. there is always the epic Kitchener-Waterloo annual 9-day festival from October 6 to 14. Over 700,000 people make the pilgrimage to  Canada’s Greatest Bavarian Festival, which turns out to be the second-largest Oktoberfest in the world…to Munich that is!

The annual Kitchener-Waterloo Oktoberfest

 

The annual 9-day festival has attendance of 700,000 people – now that’s a party! It is billed as Canada’s Greatest Bavarian Festival, and is the second-largest Oktoberfest in the world. This event runs from October 6-14, 2017.

http://www.oktoberfest.ca

 

This article appeared in the Sept/Oct 2017 issue of Ottawa Life Magazine

 

 

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Got your Savvy Summer 2-4?

Posted by Debbie

Wednesday, July 26th, 2017
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Summer is FINALLY here! This is our 1st ever Savvy Summer 2-4. The Savvy Brew Crew has been sampling craft beers to consider in this special assortment – yes a tough job, but we survived! Every single beer in this special parcel is perfect for summer sipping.

Order now! >>

 

4 Degrees Brewing Company – BRAND NEW BREWERY!

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

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

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

 

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

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

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

 

Amsterdam Brewing Company

Ritual, $4.85 (3.9% ABV)

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

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

 

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

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

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

 

 

Calabogie Brewing Co.

The White Room, $3.50 (4.5% ABV)

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

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

 

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

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

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

 

 

Five Island Watermelon, $3.50 (4.5% ABV)

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

 

 

Summer Solstice, $3.50 (5% ABV)

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

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

 

 

Kichesippi Beer Co.

Champions Light, $2.95 (4.2% ABV)

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

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

 

Bristol Stout, $2.95 (4.8% ABV)

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

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

 

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

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

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

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

 

Railway City Brewing Co.

Dead Elephant Ale, $3.15 (6.5% ABV)

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

 

 

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

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

 

 

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

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

 

 

Honey Elixir, $3.15 (5.0% ABV)

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

 

 

Waller St. Brewing

Hideaway Hefe, $5 (5.0% ABV)

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

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

 

Juice Joint Sour, $7 (5.0% ABV)

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

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

 

French Connection, $10 (4.7% ABV)

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

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

 

 

~ RECIPES TO ENJOY WITH YOUR SAVVY HIP HOPS! ~

 

Veal Burger with Avocado and Cheese

Serves: 4
Recipe & photo credit: GoodFood

Ingredients

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

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

 

Method

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

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

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

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

 

 

The Ultimate Fish Tacos

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

Ingredients

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

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

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

 

Method

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

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

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

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

 

 

Asian Chicken Salad with Ginger Sesame Dressing

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

Ingredients

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

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

 

Method

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

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

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

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Taste the history of Toronto with a Henderson beer

Posted by David

Tuesday, July 18th, 2017
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Henderson Brewing Company has a unique approach to their products: they want to reflect the history, people, and culture of the City of Toronto with their beer. The result is a series of stock and specialty beers with familiar names and labels, and made to be approachable and easy to drink.

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

 

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

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

 

Need more beer?

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

Cheers!
Debbie & the Savvy Brew Crew

 

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

 

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

 

Reflections

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

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

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

 

Telling the story of Toronto Beer

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

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

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

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

 

Inspirations

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

 

Life on tap

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

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

 

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

 

 

 

 

~ Tasting Notes for the Savvy Hip Hops ~

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

 

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

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

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

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

 

 

Ides of May: Maple Brown Ale

BRAND NEW BEER!

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

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

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

 

 

Food Truck Blonde Ale

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

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

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

 

 

Union Pearson Ale – Imperial Pale Ale

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

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

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

 

 

Rube Goldbeer Belgian Tripel

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

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

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

 

 

Old Fashioned Rye Ale

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

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

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

Photo credits: Henderson Brewing Co.

 

 

 

~ Recipes to enjoy with the featured Savvy Hip Hops ~

 

With Food Truck Blonde Ale
Rainbow-Stuffed Banh-Mi

Recipe & photo credits: OliveMagazine.com

Ingredients

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

Directions:

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

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

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

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

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

 

 

 

With Union Pearson Ale
Garlic and Rosemary Grilled Chicken

Recipe & photo credits: Epicurious.com

Ingredients

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

Directions:

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

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

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

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

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

 

 

 

With Rube Goldbeer Belgian Tripel
Basil Pesto

Recipe & photo credits: FoodNetwork.com

Ingredients

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

Directions:

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

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

 

 

 

Enjoy your Savvy Hip Hops!

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It takes a lot of good beer to make great wine!

Posted by David

Thursday, May 18th, 2017
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Does it takes a family to make a beer? You’d certainly think so if you visited Embrun, Ontario’s Tuque de Broue! Founder Nicolas Malboeuf has involved the whole clan in his new enterprise. Read all about it in this month’s Beer Backstory.

Tuque de Broue is making approachable, sessionable beers meant to be enjoyed at the lake or cottage. They’re unique and made with local ingredients. We know you’ll enjoy them as much as we do!

 

Open your Savvy Hip Hops & you will find 473 mL cans of…

…in your Quick Picks a 18-pack containing cans of:

Tuque Dorée Canadian Pale Ale
Barbe Blanche White Beer
Gougounes Rousses Red Ale
La Cavalerie d’Houblons IPA
Cabane à Tuques Maple Wheat Beer
Portage Porter

in your Taste Case 2-4 containing even more cans of this assortment!

 

Need more beer?

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

Cheers!
Debbie & the Savvy Brew Crew

 

 

Introducing….

Tuque de Broue

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

First, a disclosure: Tuque de Broue founder Nicolas Malboeuf and I used to volunteer as adjudicators at the semi-annual final exams for the Algonquin College Sommelier program. We became good friends as a result. When Debbie mentioned that Nicolas’ new venture, Tuque de Broue, was a future Savvy Hip Hops selection, I jumped at the chance to write about them.

Nicolas is a certified sommelier who worked for many years as a wine rep, selling VQA wine to restaurants and getting it featured in LCBO stores.

 

Family Affair

My first question to him was, “Nicolas, you’re a wine guy! What are you doing making beer?!”

“I’d show up to restaurants with the nicest wines in Ontario,” Nicolas said. “All anyone wanted to talk about was beer!  Craft beer is the new wine my friend. And I wanted a product that would reach the community but that I could produce near my hometown of Embrun in Eastern Ontario. I wasn’t interested in moving my family to Niagara.” Family is important to Nicolas. In fact, his wife Margo (right in photo), sister, mother, aunt, and uncle all work at Tuque de Broue with him.

When we chatted during our interview, Nicolas and Margo were a few days from the birth of their second child. “It’s a family affair,” Nicolas said.  A few days afterwards, little Louis was born!

 

Game Changer

Nicolas’ interest in the industry doesn’t end with his own brewery. “My goal is to have hops and malts grown within 5 kilometres,” he said. “I want to be able to jump in my truck and go have a beer where the grain is grown. We don’t have a micro-malting facility east of Kingston, so I’m talking to our local grain co-op about investing in creating malts.”

He also said he’s working with local farmers to improve their hop sales. “Last fall, we’d get a weekly phone call or farmer dropping by,” Nicolas said. “They go, “Hey, do you want to buy some hops?” and show up with a garbage bag – literally – filled with raw hops. They had no idea of the variety, of how it would affect the beer. Farmers hear that hops are an easy crop to grow and there’s a local market, but we need to collaborate with them so they know what they’re producing and how it will be used. That’s the game changer.

 

Inspirations

By the way, the brewery name is a play on words describing beer foam. It’s like the famous Canadian hat, but on a beer! Talking about his days as a wine rep, Nicolas remembers when the idea of a brewery hit him. “I was sitting with a winemaker at Peller Estates and he said, “It takes a lot of good beer to make great wine”. I knew right then….I wanted to be the dude who makes that beer!”

You’ll want to tip your hat to these easy-drinking beers by Tuque de Broue

~ Savvy Hip Hops Tasting Notes ~

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

 

Tuque Dorée Canadian Pale Ale

This flagship beer is intended to be served very well chilled. It asserts itself as a “Canadian Pale Ale”, a new term that’s still being defined. Think about it as the craft brewer’s answer to Molson Canadian! This measures up at 4.5% alcohol by volume (ABV) and 17 International Bitterness Units (IBU).

Tasting Notes: As the name suggests, this is a clear golden colour. The head is thick and foam, with great retention. There’s a lot of flavour here, lightly bitter, a bit malty, and with a silky mouthfeel. With moderate alcohol, this is a terrific session ale. Overall, a great argument for the Canadian Pale Ale style!

Suggested Food Pairing: Let’s keep it simple: hot dogs, a cheese and cracker plate, or loaded nachos (See recipe, below).

 

Barbe Blanche White Beer

White Beer is typically made with wheat and produced in an unfiltered style. This one is no exception! This is an easy-drinker, at 4.8% ABV.

Tasting Notes: Hazy and with a lot of head, the yeast notes come through big time in keeping with the Belgian Wheat style. There’s some citrus here, too, which might tempt you to add a slice of orange to the glass. A hint of nuttiness and a creamy texture round out a beautiful beer.

Suggested Food Pairing: This would go well with a spicy orange chicken stir fry (recipe below).


Cabane à Tuque Maple Wheat Ale

For every 1800 litres of this beer produced, the brewmaster uses 1000 litres of locally sourced raw maple sap. This measures up with a heady 5% ABV and 11 IBU!

Tasting Notes: The colour of amber syrup, this has a nice, think foam with fine bubbles. The maple is very subtle, and works well with the light bitterness and herbal notes. Our tasting panel loved this unique brew and definitely wanted more!

Suggested Food Pairing: Oven roasted chicken with all the trimmings would be a lovely match to this.

 

Gougounes Rousses Red Ale

The name translates to “Red Flip-flops”, invoking lazy Sundays at the cottage – the perfect place to drink this. I’m a fan of red ales and this one is on my shopping list! It’s listed as a strong beer at 5.8% ABV and 22 IBU.

Tasting Notes: Brilliant copper red with a good, long-lasting head. There’s a a nice roasted grain overtone here, with malty sweetness and bitterness on the finish. This is very well balanced and a pleasure to drink!

Suggested Food Pairing: Try this with some slow-cooked BBQ ribs – the sweet and roasted notes will play well together! (Recipe below.)

 

Cavalerie d’Houblons IPA

Not a hop-bomb, but still flavourful, this lovely IPA clocks in at 5.5 ABV and 40 IBU.

Tasting Notes: Light amber in colour, this has lots of foam and a nice citrusy aroma. There’s a ton of citrus notes to the taste, too, along with a strong hop backbone. This is an easy-drinking, sessionable IPA.

Suggested Food Pairing: The hops and acidity will cut through fatty foods very well, so try it with a thin crust white pizza.

 

Portage Porter

Here’s a complex and balanced porter that would serve well at the end of a meal. 5 ABV and 25 IBU.

Tasting Notes: Pouring a medium brown with a tan foam, this rich porter tastes of chocolate and caramel with a hint of coffee. There is some bitterness on the finish, balancing the sweet notes.

Suggested Food Pairing: Try this with an espresso-chocolate mousse – you won’t be disappointed! (Recipe below.)

 

 

~ Recipes enjoy with the featured Savvy Hip Hops ~


With Tuque Dorée Canadian Pale Ale

Loaded Nachos

Recipe and photo: ThePioneerWoman.com

 

Ingredients

1 Tablespoon Olive Oi
1 whole Yellow Onion, Diced
2 pounds Ground Beef
1/2 teaspoon Chili Powder
1/2 teaspoon Paprika
1/2 teaspoon Cumin
1/4 teaspoon Crushed Red Pepper
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 can (14-5 Ounce) Pinto Beans, Chili Beans, Or Ranch Style Beans
1/2 cup Hot Water
Tortilla Chips
1-1/2 cup Grated Cheddar Cheese
1-1/2 cup Monterey Jack Cheese
6 whole Roma Tomatoes, Diced
1 whole Jalapeno, Diced Finely
1/2 bunch Cilantro Leaves, Chopped
Juice Of 1 Lime
1/2 teaspoon Salt
1 whole Avocado, Pitted and Diced
Sour Cream (optional)

 

Method

In a skillet over medium-high heat, add the olive oil and half the onion. Cook it until starting to soften, then add the ground beef. Cook the meat until it’s totally browned, then drain the fat. Add the chili powder, paprika, cumin, crushed red pepper, salt, and pepper and stir to combine. Add the beans and hot water and stir. Reduce the heat to low and simmer while you prepare the other ingredients.

To make the pico de gallo, combine the other half of the onion with the tomato, jalapeno, cilantro, lime juice, and 1/2 teaspoon salt. Stir it together and set it aside.

To build the nachos, place a layer of tortilla chips on a platter or plate. Top with a layer of the beef/bean mixture, then all but 1/4 cup of the cheddar cheese. Add another layer of chips, another layer of the beef/bean mixture, and the Monterey Jack cheese. Add a final small layer of chips, then a small layer of beef and beans, then a final sprinkling of cheddar.

Microwave in 45 second increments until the cheese is melted and bubbly. (You may also place the platter into a 325 degree oven if it’s heatproof. Just leave it in until the cheese is melted.)

Immediately sprinkle on the diced avocado and plenty of pico de gallo.

Optional: Add dollops of sour cream here and there. Serve immediately!

 

 

With Barbe Blanche White Beer

Spicy Orange Chicken Stir Fry

Recipe and photo: AllRecipes.com

 

Ingredients

1 cup orange juice
1/3 cup brown sugar
1/3 cup rice vinegar
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon fresh ginger root, grated
1 teaspoon crushed red pepper flakes
2 pounds skinless, boneless chicken thighs, cut into chunks
1 bunch green onions, sliced, white parts and tops separated
1 fresh jalapeno pepper, sliced into rings
1 red bell pepper, cut into 2 inch pieces
1/2 cup sugar snap peas
4 cloves garlic, minced
2 tablespoons grated orange zest
1 bunch cilantro leaves, for garnish

  

Method

Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl.

Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.

Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade.

Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid. Continue to cook and stir until chicken caramelizes, 6 to 7 minutes. Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes. Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.

Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed, about 2 minutes.

Stir in green portions of green onions; cook and stir 1 minute.

Remove from heat. Garnish with cilantro and serve.

 

 

With Gougounes Rousses Red Ale

BBQ Ribs

Recipe and photo: JamieOliver.com

 

Ingredients

Olive oil
2 racks of higher-welfare pork loin back ribs (about 1.6kg)

 

Marinade

1 fresh red chilli
1 thumb-sized piece of ginger
2 cloves of garlic
150 ml unsweetened apple juice
100 ml white wine vinegar
2 heaped tablespoons tomato ketchup
1 tablespoon Dijon mustard
100 ml low-salt soy sauce
100 g soft brown sugar

 

Method

Preheat the oven to 200ºC. Preheat your barbecue.

Drizzle a little oil over the ribs, season with sea salt and black pepper and rub all over to coat.

Make the marinade. Deseed and finely chop the chilli, peel and grate the ginger and garlic then place them all in a medium pan along with the apple juice, white wine vinegar, tomato ketchup, mustard, soy sauce and brown sugar. Whisk the ingredients together and place the pan over a medium heat. Stir until the sugar dissolves, then simmer for 10 to 15 minutes, or until the sauce has thickened.

Put the ribs in a large roasting pan, brush with the marinade and cover with foil. Cook in the oven for 1 hour 15 minutes, or until the meat pulls away from the bone easily. Baste the ribs with the marinade after 30 minutes. After 1 hour of cooking time remove the foil, baste and cook, uncovered, for the final 15 minutes, basting halfway through.

Once your barbecue is hot, transfer the ribs to it. Cook over a medium-low heat for 5 to 10 minutes. Transfer the ribs to a board and cut them up.

Serve with handfuls of rocket and watercress, if you like.

 

 

With Portage Porter

French Chocolate Espresso Mousse

Recipe and photo: SeriousEats.com

 

Ingredients

6 ounces high-quality chocolate (60-70% cacao is ideal)
1/3 cup plus 2 tablespoons whole milk
1 tablespoon instant espresso powder
1 egg yolk
4 egg whites
Pinch cream of tartar
2 tablespoons sugar
1/4 tablespoon salt

 

Method

Find this recipe from above URL & get instructions. 🙂

 

  

Enjoy your Savvy Hip Hops!

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Hands up! Outlaws are arriving in town

Posted by David

Tuesday, May 2nd, 2017
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Where would one expect to meet Miss Janie Outlaw and her business partner, Johnny Outlaw? How about a honky-tonk brew pub two blocks from Lake Huron’s sandy shores? Watch out folks, Outlaw Brew Co. has rode into town and things are going to change! Read all about it in this month’s Beer Backstory.

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

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

…in the Quick Picks:

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

…in the Taste Case:

  • The beers above PLUS
  • Bronco Copper Ale

 

Introducing…
Out of the wild (south) west:

Outlaw Brew Co.

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

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

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

 

Historic roots

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

 

A Gateway

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

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

 

Organic growth

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

 

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

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

 

Savvy Hip Hops Tasting Notes ~

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

 

The Sheriff IPA

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

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

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

 

 

21 Lagered Ale

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

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

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


 

Southern Lass Heather and Honey Ale

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

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

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

 

 

Bronco Copper Ale

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

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

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

 

 

 

 

 ~ Recipes to enjoy with the featured Savvy Hip Hops ~

 

With The Sheriff IPA… 

Chicken and Seafood Paella

Recipe and photo: JoCooks.com

Ingredients

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

 

Method

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

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

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

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

 

With 21 Lagered Ale…

Deep South Potato Salad

Recipe and photo: DeepSouthDish.com

Ingredients

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

 

Method

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

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

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

 

 

With Southern Lass Heather and Honey Ale…

Bang Bang Shrimp with Pasta

Recipe and photo: ToSimplyInspire.com

 

Ingredients

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

Sauce

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

 

Method

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

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

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

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

Garnish with parsley and serve immediately.

 

 

With Bronco Copper Ale…

Leek and Asparagus Frittata

Recipe and photo: Epicurious.com

Ingredients

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

 

Method

Preheat broiler.

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

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

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

Cut into wedges and serve.

 

Enjoy your Savvy Hip Hops!

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Savvy gifts guaranteed to WOW!

Posted by Debbie

Tuesday, December 20th, 2016
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Santa’s elves & the Savvy Team are working around the clock arranging subscriptions to our of-the-month clubs & gift certificates for wine, craft beer & cheese lovers across the country! Our Holiday Hotline 613-SAVVYCO (728-8926) is ringing off the hook & our web site is buzzing with last minute shopping.

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

 

CRAZY for Cheese!

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

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

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

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

We’ll ship across Canada

 

PERFECT for craft beer fans

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

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

 

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

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

 

Wine lovers will LOVE this!

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

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

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

Special Holiday Promo
Give a 3 month subscription>>

(regularly 4 month minimum)

 

Still can’t decide?

Here’s FREE Money!

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

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

Give this gift >>

 

Savvy Elves are standing by…

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

 

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

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

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

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

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Savvy gifts guaranteed to WOW!

Posted by Debbie

Friday, December 16th, 2016
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Santa’s elves & the Savvy Team are working around the clock arranging subscriptions to our of-the-month clubs & gift certificates for wine, craft beer & cheese lovers across the country! Our Holiday Hotline 613-SAVVYCO (728-8926) is ringing off the hook & our web site is buzzing with last minute shopping.

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

 

CRAZY for Cheese!

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

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

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

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

We’ll ship across Canada

 

PERFECT for craft beer fans

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

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

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

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

 

Wine lovers will LOVE this!

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

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

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

Special Holiday Promo
Give a 3 month subscription>>

(regularly 4 month minimum)

 

Still can’t decide? Here’s FREE Money!

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

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

 

Savvy Elves are standing by…

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

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

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

Keep in touch with us…

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

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

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A brand new brewery in the Muskokas

Posted by Katy

Wednesday, November 30th, 2016
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The Haliburton Highlands is a community located in central Ontario. It’s known for its vast cottage area thanks to its many river and lakes. While the economy is mostly dominated by tourism, there’s a thriving creative community.

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

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

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

Need more beer? 

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

Cheers!

Debbie & the Savvy Brew Crew

 

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

 

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

 

haliburton-logoFrom Idea to Reality!

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

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

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

 

The Pilot Systemhaliburton-warehouse

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

 

baked-haliburtonMeeting Demand

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

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

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

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

 

-Savvy Hip Hops Tasting Notes- 

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

bottles-lined-up-haliburtonBlueLine Blonde Ale

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

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

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

 

grains-at-haliburtonHoney Brown Ale

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

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

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

 

haliburton-awardIrish Red Ale

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

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

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

India Pale Ale

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

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

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


 Winter Warmer

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

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

 

snow-haliburtonBelgian Rye Porter

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

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

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

 

Recipes to enjoy with the featured Savvy Hip Hops 

With Blueline Blonde Ale…

Sausage and Cheese Bisque

Recipe: Food.com

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

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

 

Method

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

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

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

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

 

With Irish Red Ale…

Beer Beef Chili

Recipe: Haliburton Highlands Brewing Photo: Drink with the Wench

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

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

 

Method

In skillet, brown ground beef and drain.

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

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

With Belgian Rye Porter…

Beer and Bacon Pancakes

Recipe & Photo: Will Cook For Friends

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

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

Method

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

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

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

Serve hot.

Enjoy your Savvy Hip Hops!

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Homework never tasted this good!

Posted by Katy

Thursday, October 27th, 2016
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The craft beer industry has exploded in Ontario and the rest of Canada. Since 2004 the number of breweries open in Canada has gone from 90 to well over 520 craft breweries and more are opening every day! With this dramatic growth, the industry has demanded specialized & knowledgeable labour; employees who can keep up with the day-to-day operations of running a brewery whether it’s working long hours at the kettle, managing retail operations or pushing cases of beer through the LCBO, The Beer Store and now grocery stores! To help with that demand Niagara College founded Canada’s first Teaching Brewery that offers a practical environment for students to learn.

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

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

We featured these craft beers in our Savvy Hip Hops:

Quick Picks…

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

Taste Case…

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

Need more beer?

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

 

 

Introducing…

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

Back to School

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

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

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

 

Becoming a Professor

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

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

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

 

Meeting Demand

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

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

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

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

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

 

 

 

– Savvy Hip Hops Tasting Notes –hiphops_large-292x300

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

Butler’s Bitter

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

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

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

Cherry Pilsner

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

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

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

Beer 101 – Pale Ale

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

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

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

men-and-brewing

Beer 101 – Lager

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

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

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

Beer 101 – India Pale Ale

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

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

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

Beer 101 – Wheat

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

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

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

Beer 101 – Stout

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

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

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

butlers-bitter-pic


– Recipes to enjoy with the featured Savvy Hip Hops –

With Butler’s Bitter…

Beer & Beef Pie

Recipe and Photo: BBC Good Food

butlers-bitter-recipeIngredients

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

 

Method

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

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

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

 

 

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

Southwest Cheese Dip

Recipe and Photo: The Beeroness

Ingredients

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

 

Method

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

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

 

With Beer 101 – Lager…

Beer Battered Fish and Chips

Recipe and Photo: Food.com

beer-lager-recipeIngredients

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

 

Method

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

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

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

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

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

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

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

 

 

Enjoy your Savvy Hip Hops!

 

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Our brewery discovery in St Jacobs

Posted by Katy

Friday, September 30th, 2016
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Right about now the folks at Block Three Brewing Company in St. Jacobs, Ontario are busy. Not just busy packing this order for Savvy Hip Hops, but busy preparing for their Oktoberfest celebration, aptly named: Blocktoberfest.

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

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

…in your Quick Picks

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

…in your Taste Case

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

Need more beer?

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

Cheers!

Debbie & the Savvy Brew Crew

 

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

The Local Beer Club

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

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

 

Brewing Beer

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

 

The Brewery

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

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

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

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

 

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

 

 – Savvy Hip Hops Tasting Notes –

 

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

King Street Saison

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

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

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

 

beauty-and-belgianBeauty & the Belgian Amber Ale

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

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

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

 

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

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

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

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

 

Fickle Mistress – Raspberry Ginger Sour

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

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

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

 

stratus-fearStratus Fear Brett Barrel Aged Saison

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

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

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

 

The Loneliness Red Wine Barrel Aged Russian Imperial Stout

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

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

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

 

– Recipes to enjoy with the featured Savvy Hip Hops –

With King Street Saison…

Beer Broth Mussels

Recipe and Photo: Drink with the Wench

mussels-block-3Ingredients

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

 

Method

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

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

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

 

With Beauty and the Belgian…

Sweet and Savoury Pulled Pork

Recipe and Photo: A Pinch of Nutmeg

pulled-pork-block3Ingredients

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

 

Method

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

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


 

With Do You Want to Dance?…

Warming Vegetable Curry

Recipe and Photo: My Recipes

curry-block-3Ingredients

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

 

Method

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

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

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

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

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

 

Enjoy your Savvy Hip Hops!

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