Posts Tagged ‘Beau’s beer’

Got a Beau’s in hand?

Posted by David

Thursday, March 16th, 2017
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How much do we love Beau’s All Natural Brewing? So much that we go back to them year after year. They aren’t just a maker of beer, but an engine of social change. They’re leading the way, in how they treat their workers, how they buy their ingredients, their commitment to making the world a better place, and especially in their fantastic and creative beers. Read all about it in this month’s Beer Backstory below.

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

Open your Savvy Hip Hops & you will find…

…in your Quick Picks:

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

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

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

 

Need more beer?

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

 

Leading the way:

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

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

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

 

So, what’s new?

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

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

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

 

Spreading the love

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

 

Celebration time!

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

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

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

Savvy Hip Hops Tasting Notes ~

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

Polaris Pale Ale

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

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

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

 

Tyrannosaurus Gruit

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

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

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

 

Fifty Shades of Gris

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

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

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

 

 

80 Shilling Scotch Ale

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

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

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

 

 

Iron Shirt (Oak-aged Vidal pale ale)

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

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

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

 

Triceratops Tripel

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

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

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

 

Castorgeist Belgian Amber

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

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

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

 

 

Blood Simple

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

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

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

 

 

Strong Patrick Irish-style Red

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

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

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

 

 

Dunkel

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

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

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

 

 

Big Sleepy Belgian Imperial Stout

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

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

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

 

 

~ Recipes to enjoy with the featured Savvy Hip Hops ~

All recipes and photos: Beau’s

With Iron Shirt Pale Ale…

Bacon Carbonara Mac & Cheese

Ingredients

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

 

Method

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

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

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

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

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

Enjoy alongside a glass of Iron Shirt Pale Ale.

 

 

With Triceratops Tripel…

Ham & Cheese Baked Pastry

Ingredients

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

 

Method

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

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

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

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

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

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

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

 

 

With Beau’s Dunkel…

Lollipop Chicken with Tandoori Spice

Ingredients

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

 

Method

To make the marinade:

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

To make the chicken lollipop:

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

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

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

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

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

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

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

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

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

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

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


To make your own Tandoori Spice Mix*

Ingredients & Method

2 tsp. cumin seeds

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

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

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

Place this ground mixture in a bowl and add:

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

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

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

 

Enjoy your Savvy Hip Hops!

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Savvy Hip Hops kicks off with Beau’s beers

Posted by Katy

Monday, March 3rd, 2014
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Savvy Hip Hops beer of the month club 
Featuring Beau’s All Natural Brewing Company

– February 2014 –

 

What a whirlwind it has been since we launched Savvy Hip Hops less than 1 month ago. A HUGE thanks to all of our suds-cribers who are keen on joining us for this delicious discovery of craft beers.

hiphops_largeTo further your enjoyment of the beers, each month our Savvy Brew Crew compiles this Beer Backstory Magazine ‘mini-magazine’ to give you the inside scoop on the brewery, the brewmaster & of course the beers! Kick back, crack open one of this month’s featured Savvy Hip Hops as you read about the Beauchesne family, their booming Beau’s All Natural Brewing Company business & learn about their beers.

Our Savvy Brew Crew ‘beer goddess’ Katy Watts has been a big fan of Beau’s since she visited the Vankleek Hill brewery back in 2009. She made the trek with a few friends and they all were excited to be able to buy fresh, local, organic beer and curious to see how the intoxicating liquid was made. At the time Beau’s was three years old and busy pumping out ceramic bottles of their flagship Lug•Tread Lagered Ale and the occasional seasonal by the growler-full.

Over a beer, Katy told me, “it was one of the best brewery tours I’ve ever been on and thanks to the passion exuding from everyone at the brewery; I quickly got hooked on Beau’s…and craft beer too”. We are thankful for that, as Katy bubbles over with excitement about craft beer – if you haven’t met Katy yet, you will see exactly what I mean when you cross paths with her at an upcoming Savvy Hip Hop event.

 We’re celebrating feBREWary!

It’s only fitting that the brewery that started the craft beer excitement in Eastern Ontario be the first one featured in Savvy Hip Hops. Yell Beau’s signature expression ‘Oh Yeah!’ as you open your Savvy Hip Hops Taste Case and find a 12 pack of:

Found a new fav brew?

If you would like additional bottles of any beer Savvy Hip Hops features, 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. Put us on speed dial! Savvy Hip Hops Hotline: 613-SAVVYCO (728-8926) or cheers@savvycompany.ca

 

Introducing… Beau’s All Natural Brewing Company

by Katy Watts

Four years after my introduction to Beau’s beer, I am sitting down with Steve Beauchesne, Beau’s All Natural Brewing Company’s co-founder and CEO, at the newly renovated retail shop in the brewery. It’s quite the sight to take in; busloads of people have travelled to Vankleek Hill to take part in the brewery’s feBREWary celebrations, and it’s loud – music is blaring, tours are being conducted with a loud speaker and Steve and his crew get the odd cheer. We chat about everything Beau’s has accomplished in the past 7 years – building a brewery, expanding a brewery, Oktoberfest and what’s in store for the future – more festivals, expansions to the US and Quebec, and of course, more great beer. 

Steve and his father Tim founded the brewery back in 2006.  They originally started brewing with the system now used for experimental ‘pilot’ batches. Back in the day, that system produced 30,000 liters of beer a year which seems like a drop in the ocean compared to their recently expanded production system that’s busy producing 300,000 litres a year, most of it being their flagship Lug•Tread Lagered Ale.

Beau’s legendary Lug•Tread

Lug TreadMaster Brewer Matt O’Hara developed Lug•Tread in 2006 and has won several accolades including Gold at the Canadian Brewing Awards. The Kölsch-style ale is brewed with pilsner malt and toasted wheat with Perle and Hersbrucker hops to add some bitterness to the sweet mixture. Liquid bottom fermenting yeast is then added, converting sugars into alcohol and creating flavour and depth. It’s then cold lagered (aged) for three weeks, allowing the flavours to mature, creating the great tasting beer that’s on tap at over 100 restaurants and pubs in Ontario.

It wasn’t just great beer that made Beau’s a hit in Ontario, it was Steve’s experiences owning a record label and playing rock ‘n roll that helped him recognize the need for a strong brand. Things like Beau’s Oktoberfest, International Gruit Day, BYBO (a charity driven Beau’s home delivery service), and the beer release marathon feBREWary, has made them a favourite among beer fans and a role model for up-and-coming craft breweries.

A little ditty about feBREWary

FeBREWary bannerSteve explains that feBREWary was inspired by independent record labels who would release their biggest hit in February because none of the larger labels would release anything in the slow month. “Why not do our big push when everyone else is asleep at the switch?” Both drinkers and businesses are cheering the releases in the otherwise dull month with over 105 pubs featuring the special releases in over 25 cities – most being unable to keep the keg from kicking before the next one arrives.

 

caseWe are delighted that Steve stashed away enough of these special brews to share them with you in this month’s Savvy Hip Hops Taste Case. As for being one of the leading breweries making gruits (beers brewed with herbs and spices instead of hops) and spearheading International Gruit Day, Steve says that although their seasonal bog myrtle spiced Bog•Water isn’t the biggest seller, it’s a beer that’s unique to Beau’s and gets a lot of people excited.

This year, nine other breweries across Ontario and the United States joined Beau’s to brew and raise a toast to gruits on the February 1st beer-holiday. Beau’s celebrated with the release of the potpourri scented St. Luke’s Verse, a lavender gruit with thyme and rosemary.

What’s next?

More beer! America’s attention was drawn to them after Tom Green shared a bottle of The Tom Green Beer milk stout with Jimmy Fallon on TV. Since then, Beau’s has established a connection with Albany’s Remarkable Liquids to start distributing Lug•Tread and the Tom Green Beer.

We raise a glass to the Beau’s team!

 

• Savvy Hip Hops Tasting Notes •

Steve and the Beau’s team wanted to ensure that you too celebrate feBREWary!  They included several of the feBREWary beers, a soon to be released spring seasonal & some of Beau’s signature beers to be included in this month’s Savvy Hip Hops Taste Case.  Katy shares her notes about each beer, along with her picks on what to serve…and some fun recipes too!

 St. Luke’s Verse (Lavender Gruit)

St. Luke's VerseBrewed to kick off International Gruit Day on February 1st, this beer is spiced with lavender, rosemary and thyme in place of hops. Tasting Notes: Lavender notes are quite overwhelming; it dominates both the nose and the palate. As it warms, thyme and rosemary become more noticeable, but still play second fiddle to the floral notes. For the beer drinker who’s used to sipping on bitter IPAs or roasty stouts it might seem a little strange to have a glass full of liquid potpourri, but the spice and carbonation makes it refreshing and very drinkable. Suggested Food Pairing: Roasted meats – think chicken with a rosemary and thyme rub. This beer would be perfect to enjoy on a warmer day with good friends and shining sun.

 

Ellsmere’s Regret (Chocolate Marshmallow Hemp Stout)

Ellsmere's RegretBeau’s really went over the top with this one, using 18kg of chocolate, 10kg of cocoa nibs, 20kg of hemp seed and the obscure herb, marshmallow leaf. While you may be disappointed to find out there were no actual marshmallows bobbing around in the mash you might be surprised at how decadent this all out chocolate sweet stout is.

Tasting Notes: Dense with big flavours of dark chocolate and roasted malts with an earthy/herbal background. As the beer warms, the marshmallow leaf’s bitter black tea flavours become more prominent.

Suggested Food Pairing: This is a very decadent brew! S’mores are an obvious pairing for this one, but also strong cheeses like Stilton and gooey meat dishes like short ribs.

 

Mission Accomplished (American India Pale Ale)

Mission AccomplishedIt’s hard to believe that in 7 years Beau’s hasn’t succumbed to the pressure of brewing an all-out American IPA. Well hop heads, your wait is over. This American-inspired brew is a hop bomb of Simcoe, Cascade, Rakau, Citra and Centennial. At 65 IBUs (International Bittering Units) Beau’s can finally call it Mission Accomplished.

Tasting Notes: Here come the hops! Dominant flavours of juicy citrus and pine with a lasting bitter finish. There are some biscuit malts that try to offer some balance to this brew, but the hops shine through!

Suggested Food Pairings: The classic pairing would be something spicy – chicken wings or a Thai or Mexican dish with lots of heat. Or enjoy as a snack with a plateful of sharp cheddar and crackers.

 

Lug•Tread Lagered Ale (Kölsch)

Lug TreadThe beer that started it all! Beau’s flagship, Lug•Tread, is a Kölsch-style beer that starts out as a golden ale and then lagered (cold aged). The result is an award winning versatile brew that can be enjoyed year-round.

Tasting Notes: Clean and crisp with a slight grain taste and mild bitterness. There’s a nice balance between biscuit malts and floral/grassy hops with a dry finish that keeps you coming back for more.

Suggested Food Pairings: Lug•Tread’s crisp, but balanced flavour won’t overpower the palate which makes it perfect for lighter tasting foods. Pair it with salads, chicken, seafood or nutty cheeses like Asiago or Swiss.

 

Bog•Water (Gruit Ale)

Beau’s first gruit was inspired by a 10,000 year old peat bog in Eastern Ontario. Using wild harvested bog myrtle and the malt/yeast profile of a Belgian Dubbel the result is an Eastern Ontario Gruit, a style unique to the region.

Tasting Notes: Starts with an almost herbal, black tea taste followed by caramel malts, plum, sassafras root and a lingering bitterness. Sweet, but enticing.

Suggested Food Pairings: This hopless gruit is malt forward which means it would be perfect for a rich meat stew, Roquefort cheese or a sweet ice cream sundae.

 

Beaver•River I.P.Eh. (Indian Pale Ale)

Combine the fruity esters, earthy hops and maltiness of an English IPA with the juicy citrus hops of an American IPA and you’ll get Beau’s Beaver•River I.P.Eh. This brew celebrates the best of both worlds.

Tasting Notes: Caramel and bready malts are at the forefront with a citrus, herbal bitterness that really shines at the end. At 60 IBUs (International Bitterness Units) this beer doesn’t taste it, the malt really counters and balances the pine and lemon hops.

Suggested Food Pairings: This bitter bottle pairs well with aggressively spiced foods like chili or curry. For dessert go for a thick slice of carrot cake or a smoked gouda.…and more!

 

Doc’s Feet Dubbel (Belgian Dubbel)

Doc's Feet DubbelBeau’s salutes home brewers with their Pro-Am series of beers where the beer is designed by an amateur and brewed at Beau’s. This version of a Belgian Trappist was brewed in collaboration with Tim Gregory, winner of the 2011 Toronto Beer Week Homebrew Contest. While Tim and the Beau’s brewers aren’t monks and the brewhouse in Vankleek Hill isn’t a monastery they did their best to imitate an old world recipe. Be sure to enjoy this strong ale with a celebration or a special occasion.

Tasting Notes: This beer starts with a layer of caramelized sugar and toasted malt then flavour and complexities start to pile on! Raisin and dried fig aromas mingle with clove-like phenol spiciness and ends with a pleasing alcohol warmth.

Suggested Food Pairings: A big, complex, rich beer like Doc’s Feet Dubbel deserves to be paired with similar food. Slow roasted meats, meat stew and full-flavoured sausages would shine with this beer. For dessert don’t be afraid to serve this alongside something chocolate or a rich bread pudding.

 

Wag the Wolf (Hopfenweisse)

Wag the WolfThe traditional Bavarian weissbier is a refreshing pale spicy, fruity wheat-based ale. Take that beer, hop it with large late additions of New Zealand hops and it transforms into the Hopfenweiss; an American twist on a German favourite.

Tasting Notes: Slightly sweet to start with banana, clove and wheat; tropical flavours of the New Zealand hops kick in with bright citrus and tropical juice. Finishes dry with a lingering bitter bite.

Suggested Food Pairings: The hops in this dish crave spice, from the delicate spicing in Caribbean seafood preparations to an all-out spice attack in Szechuan cooking and Mexican dishes.

 

The Bottle Imp (Russian Imperial Stout)

Bottle ImpRussia’s Catherine the Great was partial to the thick, black and potent beer we now call Russian Imperial Stout. In the 18th century she would import large quantities of the dark style from England for herself and her court. Beau’s and 2012 Toronto Beer Week Homebrew Contest winner, David Thompson, brewed The Bottle Imp true to the Imperial style with plenty of dark malt and a blend of Mexican and Ethiopian coffee for that extra flavour punch!

Tasting Notes: At first whiff The Bottle Imp may evoke memories of a dark chocolate Coffee Crisp – dark chocolate, coffee and a little sweetness – decadent. But you don’t know exactly how decadent until your first sip. Roasted coffee is prominent with many layers or rich malts, cocoa, dark chocolate and a lingering dried fruit sweetness.

Suggested Food Pairings: French onion soup, espresso-rubbed steak, sharp cheddar or simply a chair and a fireplace!

 

Hogan’s Goat (Spiced Bock)

Hogan's GoatTraditionally a Bock beer is a lager that’s high in alcohol with a big malt profile, but low hop bitterness. There are a few different variations of the style – Hellesbock, Doppelbock – that play on the strength of alcohol and hops, but none of them are as unique as Hogan’s Goat. Using rye malt, peppermint, juniper and orange peel, Beau’s has created a unique interpretation of this classic style. Oh, and the goat? Well, the style originated in the town of Einbeck and was adopted by Munich brewers in the 17th century. Due to their Bavarian accent, Munich citizens pronounced “Einbeck” as “ein Bock” (“a billy goat”), and the beer became known as bock. Goats are often found on bock labels today as a visual pun. Why Hogan’s Goat looks so angry and has a gold tooth is another story.

Tasting Notes: Malty sweet with orange citrus and herbal flavours of juniper berry and peppermint. Rye malt gives it a slight spice and lip smacking dryness at the end.

Suggested Food Pairings: Orange custard tart, gooey mild cheese or beef carbonade.

 

Burnt Rock (Vanilla Porter)

Burnt RockAnother Beau’s Pro-Am, this time with Patrick Boisvenue, homebrewer and part of the Ottawa-area homebrewers club, Members of Barleyment. This traditional British-style Porter is brewed with both vanilla extract and beans giving it an over-the-top aroma while not being overpowering in flavour.

Tasting Notes: There’s a taste power struggle between vanilla, roasted malt and chocolate. Ultimately the roasted flavour overpowers all with help from some earthy hops and dark fruits.

Suggested Food Pairings: A nice complement to grilled steaks, spicy BBQ dishes and chocolate desserts. Or try it as a beer float with the accompanied recipe.

 

Beau's brewery cat Here’s Orkin – the brewery cat – who loves the attention from visiting beer fans!


 

 

Recipes with a splash of the featured Savvy Hip Hops


With Beau’s Lug•Tread Lagered Ale…

Asian Cabbage & Veal Slowcooker Stew with Beau’s Beer Sauce

From Simply Fresh
Serves: 2

Ingredients

2 red skinned potatoes washed and chopped into 2 inch cubes
2 carrots washed, peeled and chopped into 2 inch pieces
1 sweet potato washed and cut into 3 inch chunks
1 onion peeled and cut into quarters
1/4 of a cabbage chopped into large pieces
1 small head of Asian cabbage (Bok Choy) chopped in to large pieces
1 Tbsp olive oil
2 cloves minced garlic
1 lb of stewing veal
2 cups beef broth
1 cup Beau’s Lug•Tread Lagered Ale
1 Tbsp rosemary
Salt and pepper to taste
1 Tbsp cornstarch 2 Tbsp water

Method

Place first 6 ingredients in the bottom of a slow cooker.

In a hot skillet heat olive oil. Add garlic and veal and cook until meat becomes slightly browned on the outside (2-3 minutes a side). Add skillet contents to slow cooker.

To make Beau’s Beer Sauce

Add broth, Beau’s beer, rosemary and a generous pinch of salt and pepper. Cover and cook on low for 7 to 8 hours.

Once finished turn slow cooker down to keep warm. Ladle out 2-3 cups of the liquid from the slow cooker into a small pot. Turn on heat to medium high until it comes to a boil – reduce heat to keep at a simmer.

In a separate cup mix cornstarch and water (TIP: this is really important, if you mix the cornstarch into hot liquid it will form nasty lumpy balls in your sauce). Add cornstarch mixture to the pot and stir until it thickens.

Serve veggies and meat with a good coating of the Beau’s Beer Sauce.

With Beau’s Bog•Water…

Chicken Pot Pie

From Katy’s kitchen (a recipe she whipped up!)
www.shelteredgirlmeetsworld.com
Serves: 6 (1 pie)

Ingredients

2 Tbsp olive oil
2 garlic cloves, diced
1/2 large onion, chopped
340 g chicken, shredded (your choice, dark or white meat)
1 cup chicken broth
1 ½ cups Bog•Water
1 large carrot, sliced
1 potato – cubed
2 Tbsp parsley – chopped
1 tsp oregano
Salt and pepper to taste pastry
1 egg

Method

In a large pot, heat olive oil over medium heat and sauté garlic and onion for three to four minutes. Add shredded chicken and cook for another five to six minutes then add chicken broth, beer, vegetables, parsley and oregano: stir to combine ingredients.

Bring liquid to a boil and reduce heat, cover and cook for 20 minutes, or until most of the liquid has reduced. Preheat oven to 350°F.

Roll out puff pastry and make two roundish pieces. Cover the bottom and side of a cake or pie pan and set the top portion aside for the cover.

When the liquid has reduced and the vegetables are tender, pour filling into pan and cover with the puff pastry.  S

eal the sides by crimping with your fingers or a fork and brush the beaten egg over the top for colouring. Punch holes on the top of the pie with a fork to let steam escape.

Bake for 45 minutes, endure the excruciatingly good smells and serve with a beer – as they say at Beau’s “Oh yeah! 

With  Beau’s Beaver River I.P.Eh…

Smoked Gouda Soup

From: Draft magazine (draftmag.com)
Serves 8

Ingredients

2 medium carrots, peeled and roughly chopped
2 stalks celery, roughly chopped
1 medium onion, roughly chopped
2 cloves garlic
1 cup jarred, roasted red peppers
1 ½ cups Beaver•River I.P.Eh
5 cups chicken stock
1 stick butter, sliced into pats
1/2 cup Wondra or flour
3 cups milk, 1% or 2%
6 cups smoked Gouda, grated
1/4 teaspoon cayenne pepper
salt, to taste

Method

Place the carrots, celery, onion, garlic, roasted peppers, beer and chicken stock into a large soup pot and bring to a strong simmer over medium-high heat. Simmer 30 minutes, until the vegetables are very tender.

As the vegetables simmer, make the cheese base. Melt the butter in a soup pot over medium heat. When it is completely melted, whisk in the flour; the mixture should look like wet sand.

Whisk until the mixture is khaki-colored and fragrant, then add the milk and whisk constantly until smooth. Bring to a gentle simmer, whisking occasionally until thickened, about 5 minutes.

Remove the pot from the heat, and gently whisk in the cheese and cayenne pepper until smooth.

Using an immersion blender or working in batches with a blender or food processor, purée the vegetable-beer-stock mixture. Carefully pour the cheese mixture into the puréed vegetable mixture and whisk until smooth

Reduce the heat to medium and bring the soup just to a simmer, then remove from heat, season with salt to taste and serve. 

 

With Beau’s Burnt Rock…

Beer Float Beaus beer floatOne of Katy’s own creations!
Serves: 2

Ingredients 1 bottle of Burnt Rock 2-4 scoops ice cream (suggest chocolate, caramel or vanilla)

Method Divide beer between two 12-ounce glasses. Add one (or more) scoop of ice cream to each glass – enjoy!

 

Cheers & Enjoy your Savvy Hip Hops!

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