Posts Tagged ‘Avonlea Clothbound Cheddar’

Fan of ice cream? You’ll love COWS Creamery cheeses too

Posted by Vanessa

Monday, February 22nd, 2016
Share

cheese-board-slider

Savvy Cool Curds cheese of the month club
Featuring COWS Creamery
–  February 2016 –

 

February is the time to celebrate LOVE – the love of artisan cheese, that is, through Savvy Cool Curds –Canada’s only artisan cheese-of-the-month club. We are udderly in love and absolutely crazy for the craft cow’s milk cheddars you’ll discover, sent with TLC from the hardworking team at COWS Creamery all the whey from Charlottetown, PEI. Hope you like those cheese-y puns!

cows logoCOWS Creamery cheesemaker Armand Bernard caringly selected and packed our Savvy Cool Curds shipment personally. “We were thrilled to have our products included in the Savvy Cool Curds Cheese of-the-month-club! Working with Vanessa and the Savvy Company has been great & energizing.  We appreciate everything they are doing to promote our products & Canadian artisan cheeses in order to get our cheeses enjoyed by consumers.”

We’re equally as excited to have COWS Creamery on board as featured cheesemakers this month. Time to crack open this month’s Savvy Cool Curds and get mooving!

CoolCurds_mail-2In your Savvy Cool Curds you will find…

Over a kilogram of hard-to-find artisan cheese including wedges and blocks of:

Avonlea Clothbound Cheddar 400g

Extra Old Cheddar 400g

Appletree Smoked Cheddar 250g

NEW! Cultured Butter 250g

Craving more COWS Creamery cheddars?

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

Cheers!
Vanessa & the Savvy Team

 

Introducing…
COWS Creamery

by Vanessa Simmons, Cheese Sommelier

 

cows building

I made a quick side trip following Devour Food Film Fest last fall to catch up with the folks from COWS Creamery. From meeting Scott Linkletter, passionate president to bubbly wholesale manager Andrea White to dedicated cheesemaker Armand Bertrand,visits are always a pleasure, one really feels at home in their company.

My adventure began with Armand’s warm PEI welcome and a tour of the COWS Creamery empire minutes from downtown Charlottetown, PEI. What a treat to watch ice cream making in action – “Wowie Cowie” using all natural, wholesome ingredients lovingly added by hand!

Ice cream & cheese & oysters, oh my!

The COWS story begins with with COWS world famous ice cream launch in 1983. Today they have over 32 flavours. T-shirts followed in 1987 – its was a business opportunity that hatched because shirts kept being sold off the backs of staff due to the popular whimsical images of a local artist.

Did you know that COWS has been producing some of North America’s most sought after oysters since the early 1990’s? I was treated to a quick visit to Raspberry Point Oysters, where I had the good fortune to slurp a salty “Lucky Lime Oyster” fresh out of the bay. Highly recommended on your next PEI road trip!

blocks of cheese2006 started cheese production with Avonlea Clothbound Cheddar and COWS Extra Old Cheddar was also born as a fortuitous by-product when it was discovered they didn’t have enough molds for all the curd produced. We are excited to have these in your Savvy Cool Curds…so excited that we doubled up in your parcel!

Scott Linkletter presides over this small culinary kingdom around Prince Edward Island, which today has expanded beyond ice cream, oysters & cheese to now include Anne of Green Gables chocolates & Raspberry Cordial.

True Terroir

Terroir in cheesemaking is defined as a reflection of the milk from the region into the cheese. COWS Creamery cheeses are some of the best examples of Canadian terroir, expressing all that PEI lands offer from salt air exposure to iron rich red soil. Holstein and other variety cows from small farms provide fresh PEI milk that manifest flavors akin to a potato warehouse, making its terroir unique as a tiny blip in a big country but with something in the air and soil that can’t be replicated anywhere according to Armand.

One process – two contrasting cheeses

COWS cheddars are the most amazing contrast in cheeses – beginning with the exact same simple ingredients and cheese production process, yet ending with vastly different results. Once ready, COWS Extra Old Cheddar curds are pressed into 40 kilo blocks, vacuum packed and aged under plastic for 20 months or so. Avonlea clothbound is pressed into molds and receives multi-layers of cheesecloth smeared with lard, aging exposed to air for 14-18 months. Over that time while being brushed, flipped and turned regularly it will lose approximately 10% of moisture contributing to its drier, flaky texture.

Proud Moments

Cheesemaker armand cheesemakerArmand (in photo on left) feels proud every time an award is won, whether at the Canadian Cheese Grand Prix, Canadian Cheese Awards, US ACS Competition or on a big stage recently at the World Cheese Awards which was a bit of a shock as it was decided on a whim to enter. Avonlea Clothbound received Super Gold as one of the top 16 cheeses in the world held in the same company as the likes of Keens and Montgomery cheddars that have been winning for generations. To him its a validation of a good recipe right from farm to make process to aging and that they are on the right path. We couldn’t agree more!

Say Canadian cheese!

Armand maintains Canada has one of the best and safest milk supplies in the world which means by starting off with the best product and adding TLC is going to result in fantastic cheese. Looking at all the small producers and niche cheeses made here, quality is improving every year, and with the global recognition of it, Canadian cheese absolutely competes.

• Cheese Tasting Notes •

 

Below are Vanessa’s tasting notes for each cheese in your Savvy Cool Curds, along with additional tidbits of interesting information, suggested food pairings &recipes to try too!

Extra Old Cheddar

Cows Extra Old CheddarOne of the very best qualities of artisan cheese is their uniqueness. Like children or snowflakes, no two cheeses are ever the same. This holds true for COWS Creamery Extra Old Cheddar, a stark contrast bi-product to COWS flagship cheese Avonlea Clothbound Cheddar. Although hard to believe they are made from the same milk and process, Extra Old Cheddar was born of happenstance due to a surplus of milk and lack of clothbound cheddar molds, the pressing and ripening stages being the only differences in production.

Tasting Notes: Multi-award winning Extra Old Cheddar is a gently heat-treated (unpasteurized) cow’s milk cheese, with a semi-firm, smooth, pale butter yellow coloured paste made using vegetable rennet.  It’s nicely balanced for cheddar, with milky aroma, mild fruity and saltiness and not a sharp bite but more a robust, complex, cooked milk flavour that lingers.  Cheesemaker Armand advises its “best enjoyed between eighteen and twenty-four months, which concentrates the flavours, giving an “old, traditional, production profile on the palate.” Bernard describes the Extra Old Cheddar as “wholesome, original, historic, and back to what our grandparents used to know”, recommending to “try a bite and let it speak.”

Suggested Pairing: This versatile cheese rises to every occasion, enhancing soups, sandwiches, casseroles and an omelette of all kinds or as cheesemaker Armand likes it, as an accompaniment to an egg sandwich.

 

Appletree Smoked Cheddar

This amazing cheese was based on the COWS Extra Old Cheddar recipe, aged for 2 years, Appletree Smoked Cheddar is vastly different in texture and taste profile. Each piece or loaf is cold smoked for 8 hours to enhance the flavor.

cows smoked cheddar2014 – World Championship Cheese Contest – Awarded World’s Best Smoked Cheddar

2013 – Canadian Cheese Grand Prix – Awarded Canada’s Best Flavored Cheese

Tasting Notes: The key to excellent smoked cheddar is to begin with an awesome cheese (and not have the smoke mask an inferior product as some do). Appletree Smoked Cheddar has a beautiful pale caramel exterior. When sliced you can see how the smoke penetrated the cheese. Tasting gives maple, bacon and umami flavors layered over butter.

Suggested Pairing: Add a few slices to a breakfast BLT, melt over homemade or BBQ burgers for an extra je ne sais quoi or enjoy on its own with a craft Porter or Stout beer.

 

Avonlea Clothbound Cheddar

Inspired by a Scottish recipe and English style cheddar & made in the tradition of the colonial times of one of my favourite childhood book series, Anne of Green Gables is award-winning Avonlea Clothbound Cheddar, recently taking title to 2015 Best Vintage Cheddar at the World Cheese Awards. Cheesemaker Armand Bernard muses, “we went back in time to bring the flavour forward” and of this, the cheese speaks for itself.”Avonlea Clothbound tops Vanessa’s Canadian best Canadian artisan cheese list.

Tasting Notes: This attractive-looking, tasty cheddar is a complete contrast from the Extra Old Cow’s Block Cheddar, even though they’re made from the same unpasteurized milk. Aged on white fir wooden shelves for 14-18 months at 10-12 degrees & approximately 88-90% humidity, when ripe it shows a natural, waxy-like rind closer to the outside enveloped by a dark grey/brown, aged, weathered-looking cheesecloth covering. Inside is a burst of gold goodness of crumbly texture, with a complex aroma and flavour profile. It’s earthy (think potato) closer to the outside, but with creamy, buttery, sweet & tangy flavours in the chewy center, all at the same time.

Suggested Pairing: Avonlea Clothbound Cheddar is perfect for nibbling on it’s own. Pair with a robust oaky Ontario chardonnay or track down Niagara’s Coyote’s Run Merlot – the pairing with Avonlea was all the rave at at a recent Savvy Event.

Armand’s tip: Avonlea is a household peacekeeper it goes equally well with wine or beer.

 

NEW! Cultured Butter

Cows butterHot off the press (or out of the butter mold as the case may be) and exclusively for our Savvy Cool Curds subscribers is a sneak preview of COWS Creamery newly launched Cultured Butter. Our shipment includes the blocks from the very first batch of COWS Cultured Butter – it’s so early the product packaging isn’t even ready yet (foil will be pink!)

Cultured butter (very European style) is made with active bacteria that are added into the cream the night before and left to let sit and cool. The result is a mildly tangy taste with a touch less salt than normal, giving more of a true creamy reflection of milk flavor but with the same 84% butterfat content as the COWS sea salted, unsalted churned butter.

Tasting Notes: COWS Creamery Cultured butter is the palest of yellows in hue, and has a soft, silky texture on the palate. Flavors are cream forward, followed by a slight tang and finishing with a hint of buttery mashed potato.

Suggested Pairing: Use this special cultured butter sparingly, savouring every moment: a small pat on your favourite fresh-out-of-the-oven homemade blueberry muffins, smeared on grainy toast or pooled melted in a mound of mashed potatoes.

 

Recipes to enjoy with the featured cheeses •

 

With Extra Old Cheddar…

The Best Cauliflower & Broccoli Cheese

FoodNetwork.ca by Jamie Oliver
Total Time: 1 hour, 45 minutes
Cook Time: 1 hour

Ingredients

Broccoli and Cheese - Food Network Canada2 clove garlic
50 g unsalted butter
50 g plain flour
500 mL semi-skimmed milk
500 g fresh or frozen broccoli
75 g mature Cheddar cheese (COWS Extra Old Cheddar)
1 kg fresh or frozen cauliflower
2 slices ciabatta or stale bread
2 sprig fresh thyme
25 g flaked almonds
Olive oil

Photo Credit: foodnetwork.ca

Method

Preheat the oven to 180°C/350°F/gas 4.

Peel and finely slice the garlic and put it into a medium pan on a medium heat with the butter. When the butter has melted, stir in the flour for a minute to make a paste, then gradually add the milk, whisking as you go, until lovely and smooth.

Add the broccoli (cut up first, if using fresh) and simmer for around 20 minutes, or until the broccoli is cooked through and starts to break down, then mash or blitz with a stick blender (adding an extra splash of milk to loosen, if using fresh broccoli). Grate in half the Cheddar and season to perfection.

Arrange the cauliflower in an appropriately sized baking dish (cut into florets first, if using fresh), pour over the broccoli white sauce and grate over the remaining Cheddar. Blitz the bread into breadcrumbs in a food processor, then pulse in the thyme leaves and almonds. Toss with a splash of oil and a pinch of salt and pepper, and then scatter evenly over the cauliflower cheese. Bake for 1 hour, or until golden and cooked through, then enjoy!

Tip: It’s really good fun to play around with different cheeses in this dish and how they taste and melt. It’s also nice to try different veg instead of cauliflower – for instance, 2–3cm chunks of celeriac, squash, potatoes or leeks would all work a treat. Have a play and see what your favorites are – some veg might take longer to cook than others, so test with a knife to check they’re cooked through before serving.

 

With Avonlea Clothbound Cheddar…

Great-Grandma’s Sour Cream Apple Pie

Recipe from Anita Stewart’s CANADA: The Food, The Recipes, The Stories (HarperCollins Canada 2008) FoodDayCanada.ca

Savvy Cool Curds…one of the neatest new ways to stock up on some of the finest cheeses in this
fromage-loving country of ours, at the peak of ripeness.” – Anita Stewart

From Anita Stewart…

As many realize, a recipe can be a chronicle of a way of life. My now 98 year-old mother wrote: “We always called this ‘Dutch-apple pie.’  It was quite a favorite in my growing-up years.  I recall vividly my grandmother making it. She was from Prussia. The sour cream came, of course, from the cream can in the cellar.  That cream can held the makings of our home-churned butter, sour cream for mother’s biscuits, etc.  What was left over was picked up by the creamery truck to be made into butter, which eventually found its way into our local grocery stores.

Today I use Northern Spys, which are often huge…and I just bought a basket of medium sized Greenings, one of the old fashioned apples of southern Ontario orchards. If you’re using a smaller variety like Cortland or Gala, you will likely have to increase the number of apples to 4 or 6. The only prerequisite is that the apples must be from a Canadian orchard. I bake with lard. In my grandmother’s day, she would have rendered her own pigs to get the fat to make the pie shell so crisp and golden.  But access to good pork fat is rare these days so I use Tenderflake & the pastry recipe on the package.”

Prep Time: 20 minutes
Cook Time: 80 minutes
Yield: 6-8 servings

Food Day Canada - Apple PieIngredients

One unbaked 9”(23 cm) unbaked pie shell
3 or 4 large tart apples, such as Northern Spys
1 cup (250 mL) granulated sugar
3 Tbsp (45 mL) all purpose flour
½ tsp (2 mL) salt
1 cup (250 mL) sour cream
1 tsp (5 mL) cinnamon
1 Tbsp (15 mL) granulated sugar (second amount)
Avonlea Clothbound Cheddar, thinly sliced (Vanessa’s addition!)

Photo Credit: fooddaycanada.ca

Method

Peel and slice the apples into unbaked pie shell.  Reserve 1 tbsp. (15 mL) of the sugar. Stir remaining sugar with the flour, salt and sour cream until smooth.  Spread over the apples.

Sprinkle with cinnamon and reserved sugar.

Bake in preheated 425’F(220’C) oven for 10 minutes.  Reduce heat to 350’F (180’C) and continue baking until bubbling and lightly browned, about 35 – 40 minutes.  Let cool for 30 minutes to set before serving. Garnish with long curls (made with veg peeler) or thin slices of Avonlea Clothbound Cheddar.

 

With Appletree Smoked Cheddar…

Classic Cheddar Beer Fondue

Perfect for celebrating in February, the smoked cheddar will add a flavour twist to this dish!

Recipe & photo from eatwisconsincheese.com
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients

Cheese Fondue1 large shallot, minced
2 Tbsp butter
2 garlic cloves, minced
1 cup lager or pilsner beer
4 cups (16 ounces) (Try a Canadian Craft Beer from Savvy Hip Hops!) Wisconsin cheddar cheese, shredded (Substitute COWS Appletree Smoked Cheddar)
1 Tbsp flour
1 1/2 tsp mustard powder
1/4 tsp paprika
1/4 tsp cayenne pepper
Salt and pepper to taste

For Dipping:
Sliced apples, French bread, broccoli, cauliflower florets…even boiled PEI potatoes!

Method

Sauté shallot in butter in a small saucepan over medium-low heat until tender. Add garlic; cook and stir 1 minute longer. Stir in beer; heat until warm. Reduce heat to low.

Toss cheddar with flour, mustard powder, paprika and cayenne pepper in a bowl. Gradually add cheese mixture to saucepan, stirring constantly between each addition until melted. Season with salt and pepper.

Transfer cheese sauce from the saucepan into a warm fondue pot. Keep warm. Serve with apples slices, jalapeno cheese or French bread cubes, broccoli and cauliflower florets.

Enjoy your Savvy Cool Curds!

 

Share

 It Ain’t Easy Being Cheesy

Posted by Debbie

Friday, January 8th, 2016
Share

cheese-board-slider

Are you often mesmerized by the number of different cheeses? There are so many interesting wedges and rounds that it is hard to know where to start. In the latest issue of Ottawa Life Magazine, our Cheese Sommelier Vanessa Simmons advises, “Try it all! Good cheese shops in town will offer you a small slice to sample.”

And you don’t have to look farther than our own backyard for artisan cheese that rivals any around the globe. A few months ago, Glengarry Fine Cheese located in Alexandria (35 minutes from downtown Ottawa) was awarded Best of Show for its Celtic Blue Reserve at the 2015 American Cheese Society Awards. In November at the World Cheese Awards, Prince Edward Island’s Cow’s Creamery won Super Gold in the Vintage Cheddar category for its Avonlea Clothbound Cheddar. To add to this high acclaim, this unique cheddar was named one of the top 16 cheeses in the world.

Spend your time searching for good cheese

Like wine and craft beer, not everything that the cheesemaker creates is readily available at your local grocery store. Farm Boy, Whole Foods, Metro and some Loblaws locations all have decent Canadian cheese selection. Specialty stores like Jacobsons (New Edinburgh), Nicastro’s (Westboro & downtown), Serious Cheese (Kanata) and The Piggy Market (Westboro) have even a greater selection of hard-to-come-by artisan cheeses.

CoolCurds_mail-2Or…have it delivered to your door!

Rather than running around all these stores, you can have cheese delivered. There is a new ‘whey’ to discover artisan cheeses made across Canada…subscribing to Savvy Cool Curds artisan cheese-of-the-month club. “It is our way of forging a connection between the dynamic people who make artisan cheeses and the consumers who enjoy it at home”, explains Simmons. Each month a different Canadian cheesemaker is showcased and Simmons curates 4 to 5 different cheeses in a parcel that is delivered to the subscriber’s home or office. “To add to the enjoyment of each bite of cheese, I share the stories behind the uber-talented, passionate, creative and often eclectic cheesemakers. Each person has an interesting story that makes their cheese even richer.”

Meet Cheese Sommelier Vanessa Simmons

Vanessa Simmons - Savvy Company Cheese SommelierThere is no one better suited than Vanessa Simmons to select the best in Canadian cheese to discover each month. Savvy Cool Curds is hands-down a great idea. I see it each year at our festival, consumers want local…they want Canadian!” says Georgs Kolesnikovs, Founder of The Great Canadian Cheese Festival.

What’s in the box?

Every month subscribers will receive a parcel hand-delivered containing 4 to 5 different wedges and rounds between 200 to 250 grams each. The assortment of farmstead and artisan cheeses are at their peak ripeness and ready to simply be unwrapped and served. From fresh to washed or aged, made using  cow’s milk, goat’s milk, sheep’s milk and on occasion – buffalo milk; all told, the parcel will be approximately 1 kilogram of delicious Canadian artisan cheese.

Coming soon

Cheese lovers will be in heaven when their monthly parcel arrives from these cheesemakers: Gunn’s Hill Artisan Cheese (Ontario), Cow’s Creamery (PEI), Back Forty Artisan Cheese (Ontario), Fromagerie Les Folies Bergères (Quebec), and new on the scene in Prince Edward County Lighthall Vineyards & Dairy (Ontario). And that is just the beginning.

To top it all off, in each issue of the monthly Curd On The Street Magazine, Simmons’ shares her tasting notes, tips & tricks, along with cheese-laden recipes.

Seriously…Canadian artisan cheese delivered to your doorstep. Does life get any better than this?

 

This article will appear in the Feb/March 2016 Ottawa Life Magazine

 

 

 

 

Share

Kichesippi – Once a roaring river, now a busy brewery!

Posted by Eva

Monday, June 9th, 2014
Share

savvy_hiphops_colourOptionsV2

Savvy Hip Hops beer of the month club 
Featuring Kichesippi Beer

– May 2014 –

 

The Savvy Brew Crew can’t believe the high fives & rave reviews we have been receiving since launching Savvy Hip Hops  just a few months ago. A BIG thanks to our suds-cribers!

hiphops_largeThis month features Kichesippi Beer, a unique craft brewery located in the heart of Ottawa. What exactly does Kichesippi mean? By definition it is ‘The Great River’ during the time of 1855 when the City of Ottawa was founded. Prior to that era, the river running through it was known as ‘Kichesippi’.  Owner Paul Meek with his wife Kelly – integrates the regional community heritage into their beers. There is an Ottawa based story for everything about the brewery & its beers.  When you meet Paul or anyone from Kichesippi, ask them about ‘Wuchak’ series of beers (brands: Black, Polaris, Throwback & UK).  What is a ‘Wuchak’, you ask? It is the Algonquian name for “woodchuck”.

Our Savvy Brew Crew member, Éva Nagy, first visited the brewery when she was a ‘student of beer’ during the time she enrolled in The Beer Course (part of Algonquin College’s Sommelier program). The brewery had just opened its doors.  Part of their ‘field trip’ was a brewery tour that brought all her learned textbook theory bursting to life. “Quite a few new beers have been introduced since that time & I must taste them all!”, she notes with glee & a laugh.

In this month’s Savvy Hip Hops Taste Case…

…are all of the beers that are currently available in tanks at Kichesippi:

Kichesippi Natural Blonde: A Pale Ale
Kichesippi 1855: Amber Ale
Heller Highwater: Helles (German-style Lager)

Found a new fav?

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

Cheers!

Debbie & the Savvy Brew Crew

 

Introducing…

Kichesippi Beer Company

by Éva Nagy

Kichesippi beer low resIt all began in a nondescript warehouse that housed the former Heritage Brewing Company. At first, Kichesippi contracted all of their brewing to Heritage (they just brewed Natural Blonde at that time). When Heritage’s owners were ready to retire, Paul Meek stepped in to take over the brewery & made it the home for Kichesippi Beer Company. As a long time Savvy friend (Paul had worked in the wine world as well), we raise a glass & celebrate with him & his team each April – the anniversary of their business.  Paul remarks how easy all of this has come together for him since he started a mere five years ago.

Paul, had worked with larger breweries as well as small importers. Being in ‘the beer biz’ since his university days, it became clear to him that in Ottawa there was a desire for imported craft beer.  Peculiar was the name of the strong English ale from the Halifax-based Granite Brewery that was his inspiration for his own brewery. He had the confidence & his family’s support to forge out on his own & make a go of making local craft beer.  Now, Paul (and his family) don’t have the time to look back! The brewery is constantly growing & receiving accolades for their business and their beers.

100% family

For Paul, it’s all about family. The key motivation for their family-owned brewery is his wife Kelly & 14 year-old son Alexander. In fact, it is Alexander who designs the bottle caps & gets involved in being one of the lead ‘developers’ to create the recipe for Harvey & Vern’s Old Fashioned Sodas (cream soda, root beer & ginger beer). It has become another success story.

Paul’s focus is to bring balance with flavours & aromas to each of his beer styles. He receives his supply of Polaris hops directly from the farmers in Germany. He prides himself on being their largest contractor. It is these hops that bring that refreshing bitterness to Wuchak Polaris (at 61 IBUs).

Paul Meek - pouringPaul has seen tremendous growth in the Ottawa market. Not so long ago, there were only two breweries in the city: Kichesippi & Clocktower Brew Pub. Paul commends his fellow craft brewers for being courageous & trying new things. Now Ottawa boasts upwards to 10 craft breweries…and counting.

“We are the biggest of smalls in the city”, explains Paul, meaning that they are a fully functioning facility including stills, bottling & canning lines. This comes with a steep learning curve for supplies needed for making beer from grain to glass. “We even have a forklift”, he laughs. (Apparently that is an industry sign of size!)  They’re the first  in Eastern Ontario to package their beer – Heller Highwater – in a can. And our Savvy Hip Hops suds-cribers are the first to receive the cans that were just launched last week.

Kichesippi has a friendly atmosphere & loyal customer following. One day, a regular customer & former security professional, heard Paul in discussion with staff about a drink called ‘lemon squash’. Well didn’t this customer return from his trip to Australia & drop by the brewery with a bottle of lemon squash in hand for Paul & his crew. WOW!

What?!?! The brewery is closed?

Once a month, Kichesippi is shut down for Pizza Friday. Family & brewery staff can relax & enjoy some ‘zas with beer … and not their own beer. Paul wants his team to enjoy each other’s company along with spending time learning about the local craft beer world – together.

What’s next?

Paul will mark the brewery’s 5th anniversary with a new & special brew. Despite my nudging, the only hint he would give is that it will be “unique to our market”.

We raise a glass to the Kichesippi team!

 

• Savvy Hip Hops Tasting Notes •

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

Kichesippi Natural Blonde

Kichesippi BlondeA golden pale ale with 4.9% ABV (Alcohol by Volume) & 30 IBUs (International Bittering Units). IBU scales attempt to rate the perceived relative bitterness of beer provided by the hops used during the brewing process.

Tasting Notes: Golden in colour with aromas of citrus, tropical & stone fruit (think apricot & peach), light toasty malt, soft honey-like sweetness and grain. The flavours are rich & balanced with refreshing bitterness & minerality. It’s finishes slightly sweet then transforms quickly to crisp & clean.

Suggested Food Pairing: This hoppy pale ale would accompany spicy butter chicken, mango chutney & jasmine rice with ease.

 

Kichesippi 1855

1855This amber ale is 5.1% ABV with 31 IBUs. 1855 refers to the year the City of Ottawa was founded.

Tasting Notes: Copper in colour with malty, fragrant floral hops, demerara sugar & coffee aromas. Flavours range from smoke, yeasty bread, rich chocolate & toasty notes to hop oil bitterness & grapefruit. The finish is reminiscent of soya sauce inviting you back in for yet another sip.

Suggested Food Pairing: A balanced amber ale such as this would be a perfect match for your appetizer cheese course of aged Manchego, sharp cheeses, mixed nuts & fruit jams. Yes, beer & cheese for it’s no longer all about wine & cheese!

 

Heller Highwater

HellerHighwaterHelles is a Bavarian lager using German Noble Hops. Hell is the German adjective for “light,” while Helles is a noun used in the sense of “a light one.” When brewed to perfection it highlights subtle, rich, elegant maltiness & lingering noble hoppiness.

Tasting Notes: It lives true to its meaning of “light one” with its clear gold brightness. Enticing aromas of grain/wheat, wildflower honey & noble hops. The flavours follow suit adding peaches & cream corn and grassy notes to the aromas.

Suggested Food Pairings: Grilled bratwurst with Dijon mustard & sauerkraut is a classic match for this crisp & refreshing German-style lager.

 

 

• Recipes to enjoy with the featured Savvy Hip Hops •

 

With Kichesippi Natural Blonde …

Spicy Butter Chicken, Mango Chutney & Jasmine Rice

From: allrecipes.com
Serves 6

Ingredients

1 cup butter, divided
1 onion, minced
1 tablespoon minced garlic
1 (15 ounce) can tomato sauce
3 cups heavy cream
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon garam masala
1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks
2 tablespoons vegetable oil
2 tablespoons tandoori masala

Method

Preheat oven to 375 degrees F (190 degrees C).

Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.

Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala.

Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.

While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.

Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.

Serve with Jasmine rice (also known as Thai fragrant rice) – a long grain variety of rice with a nutty aroma and a spoonful of Mango Chutney (we found a good recipe on The Daring Gourmet)

 

With Kichesippi 1855 …

A Cheese course

1855 is a food friendly beer, yet when we asked the Kichesippi team and the Savvy Brew Crew & our Cheese Sommelier – Vanessa, nibbling on some artisan cheese came to mind.  Yes, beer & cheese is the new combo. If you want to add some ‘meat’,  cold cuts & charcuterie would be perfect.

Consider picking up a couple of these cheeses…

Spanish Manchego cheese – the older the better!

Vanessa loves Canadian cheese, so her top picks are:

A sharp, crumbly & firm cheeses such as: Avondale Cloth Bound cheddar from PEI (in photo at left)

A blue cheese such as: Lanark Back Forty Blue Cheese from Lanark County, Ontario & Glengary Celtic Blue from Alexandria Ontario

Vanessa’s cheese picks can be found at Ottawa’s Farmers Markets & quality cheese shops.

To top off your cheese & charcuterie board, add some chutneys, roasted mixed nuts & salty crackers.

For more cheese ideas, check out Vanessa’s blog ‘Curd on the Street’

Cheeseboard landscape 2

 

With Heller Highwater …

Grilled Bratwurst & Sauerkraut

From Serious Eats
Serves 4

Ingredients

2 cups lager-style beer
3 tablespoons whole grain mustard
1 (1 pound) package sauerkraut, with juices
6 sprigs thyme (optional)
2 pounds bratwurst sausages
Buns and Dijon mustard for serving

Method

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.

Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

Combine beer, mustard, and sauerkraut in a 10-inch square disposable aluminium pan. Alternatively, construct a tray out of a double layer of heavy duty aluminium foil, 10 inches square, with sides about 2 inches high. Stir until mustard is broken up and mixture is homogenous. Add thyme sprigs. Nestle sausages into sauerkraut.

Place tray on hot side of grill and cook until simmering, about 4 minutes. Slide to cooler side of grill. Cover grill with vents over the sausages. Cook with all vents open until sausages register 140° to 145°F on an instant read thermometer, about 20 minutes, turning once in the middle.

Remove lid. Using tongs, remove sausages from sauerkraut and place directly on cooking grates over hot side of grill. Cook, turning occasionally, until well browned and crisp, about 3 minutes total. Return to sauerkraut. Toast buns over hot side of grill if desired. Serve sausages with buns, Dijon mustard, and sauerkraut.

Cheers & Enjoy your Savvy Hip Hops!

 

 

Share