Posts Tagged ‘Beaus Farm Table: Pils’

Celebrate FeBREWary with Beau’s

Posted by Monique

Friday, February 26th, 2016
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Savvy Hip Hops

Savvy Hip Hops beer of the month club
Featuring Beau’s All Natural Brewing
–  February 2016 –

 

Welcome to another delicious month of Savvy Hip Hops showcasing Beau’s All Natural Brewing from Vankleek Hill. Beau’s is no stranger to us as we kicked off Savvy Hip Hops 3 years ago with an assortment of Beau’s beers for our very first Savvy Hip Hops Taste case. Since then, we have slated Beau’s in for this month because it is a great way for you to get their extra special FeBREWary beers.

febrewary-labelsThroughout the month Beau’s has been releasing new unique brews in limited quantities for us to enjoy.  This year their feBREWary celebrations began with the release of the Tyrannosaurus Gruit Ale, commemorating International Gruit Day on February 1st.  Then the month long specialty beer release rolls out with a new feBREWary beer kicking off each weekend. All the while busloads of craft beer lovers visit the brewery and 200 plus pubs and restaurants are participating in serving feBREWery beers and hosting special events. It is an understatement to say that – Beau’s is busy!

In this month’s Savvy Hip Hops Taste Case, you will find these beers…

…in your Quick Picks:

  • hiphops_large-292x300Le Coeur Noir Black IPA
  • Tyrannosaurus Gruit
  • Farm Table: Grisette
  • Embittermint IPA
  • Farm Table: Pils

…in your Taste Case:

  • Le Coeur Noir Black IPA
  • Tyrannosaurus Gruit
  • Farm Table: Grisette
  • Embittermint IPA
  • Farm Table: Pils
  • Le Coeur Noir
  • Farm Table: Grisette
  • Elelphant Monsoon
  • Patio Saison
  • Fous Allies Mango Saison
  • Screamin’ Beaver Oak Aged Double IPA
  • Koru
  • The Tom Green Beer
  • Lug Tread– Beau’s signature beer

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 arrange a special shipment for you. Put us on speed dial 613-SAVVYCO (728-8926) or email is on cheers@savvycompany.ca
Crack open a Beau’s & raise a glass to feBREWary!

Debbie & the Savvy Brew Crew

 

Introducing…
Beau’s All Natural Brewing Company

by Monique Sosa, Sommelier & member of the Savvy Brew Crew

 

Steve-Bruce_largeIn the past editions of our Beer Backstory, we have interviewed owner & founder Steve Beauchesne (left in photo). This time, we are switching it up in this issue by interviewing the resident chef…yes, Beau’s has a full time chef on staff! And we are not talking about someone working in a cafeteria whipping up lunches for everyone at the brewery….far from it! A year and a half ago, “The Locavore Chef” Bruce Wood (right in photo) joined the brewery team to work closely with Beau’s brewmaster Matthew O’Hara with the focus to join the dots between Beau’s certified organic craft beer and dishes made with seasonal ingredients. “It is a dream job”, glows Chef Bruce.

Do you ‘Farm to table’

Bruce is a great guy, and also a true pioneer of the farm-to-table movement – he’s been advocating for local and sustainable food for years,” said Steve Beauchesne in a news release for Ottawa Wine & Food Festival. “We are super-excited to have him join the Beau’s team, and also about all the cool things we can do now with his knowledge and skill to draw on.”

Bruce explained to me that he remembers savouring a spicy bowl of authentic Jamaican curry when he was 17, “each spoonful made me see the world in colour.”

With that ah-ha moment, he became a classically trained chef and has worked for over 35 years for various gourmet business including owning his own restaurant on Salt Spring Island, British Columbia. He comes from a wine and food pairing background, but started a love affair with pairings beer and food that has kindled an eternal romance.

Start with a dish, it’s easy after that

He explained that his inspirations begin with the dish itself. Then the dam breaks and ideas for beer pairings flow.  If beer and food cooking/pairing is out of the ordinary for you, then Chef Bruce has this tip to share: “start by pairing assertive with assertive then the light with light.” He further explains, “This means match a dish to the style of the beer rather than the colour or weight of the beer.” With this good rule of thumb, you are heading in a good direction.

Chef Bruce also has no problem admitting to cooking with beer but added a surprising fact that cooking with malts – the same ones used to brew the beer – is an excellent ingredient as well.  He has made many scrumptious roasts with the meats being brined in beer and/or seasoned with a malt rub.

Chef Bruce & Beer

Bruce-in-action1-600x295 (1)Favourite style of beer?  Chef Bruce loves Belgian Ales and Porters – for drinking and cooking of course!  He admits that he enjoys all styles really but will occasionally skip over the big hoppy beers. Speaking of which, Chef Bruce tipped me off that that creamy based dishes tames overly hoppy beers. His example of coconut yellow lentil daal with Formidable beer makes my mouth water! 

Made beer yet? “No. That it is something that I look forward do to sometime soon. As an honoured member of the Beau’s family, we are all encouraged to participate in an annual friendly brewmaster challenge.”  Teams craft a beer and the winner is unveiled at Beaus’s annual OktoberFest(save the dates Sept 23 & 24, 2016).  Some of these beers brewed at past challenges have even inspired new and innovative brews like Gruit style ales and the Coeur Noir Black IPA – try them out in your Taste Case.

Going flat out til St Paddy’s Day!

Beaus St Paddys Day party logoWhile Oktoberfest is Beau’s signature festival, this year they are hosting the 1st ever Beau’s St Patrick’s Party on March 19th at Lansdowne’s Cattle Castle in Ottawa. Chef Bruce will be working around the clock for this special event –cooking up everything on the Irish inspired menu he created!

See you there with a pint of Beau’s in hand!

 

•Savvy Hip Hops Tasting Notes •

 

Monique shares her notes about each beer, along with her picks on what to serve. For those feBREWary beers that were not released yet, we have included the brewmasters notes.

Tyrannosaurus Gruit

Beaus Tyrannosaurus GruitSince 2013, craft brewers with an interest in making gruit ales have banded together to mark February 1 as International #GruitDay. The day is intended to raise awareness of, and pay homage to, the historical traditions of brewing with botanicals.  This is the gruit that kicked off this year’s feBREWary.

This 5.8% abv beer is brewed in the Gruitstyle where ingredients are used that are not stated in the Bavarian Rienhietsgebot Purity Law of water, malt and hops.  In this beer, ingredients are beets and hibiscus flower – boy does it ever come through!

Tasting Note: This beer pours with a brilliant raspberry red hue  showing notes of beets, cranberry and hibiscus tea on the nose.  The palate is crisp, mouthwatering and light bodied with a creamy texture and medium-short finish.

Food Pairing: Enjoy with turkey dinner, roasted beets and – for something different – rhubarb-strawberry tart.

 

Farm Table: Grisette Belgian Ale

Grisette-Glass-and-Bottle-1-300x300Farm Table Series are sessionable beers inspired by tradition and brewed true to a classic style. This GrisetteBelgian Ale is a sessional style ale with 4.9% abv. It is an easy drinking hazy pale gold beer with mild characteristics.

Tasting Note: Here we have a mouthwatering light Belgian style ale with notes of white citrus blossom, candied lemon peel and coriander. The palate shows a pithy finish with balanced malts and hops.  

Food Pairing suggestions: Enjoy this light bodied easy drinking with green salads (try it with arugula salads) and sushi rolls. 

 

Farm Table: Pils

Beaus Farm Table PilsThis feBREWary beer was recently released on Feb 18 and we did not have a sample to taste, so here are the brewmaster notes:

Pilsners are pale lagers named for the city of Pilsen in the Czech Republic, where the style originates. Farm Table: Pils (North-German Style) is a traditional Pilsner with the regional characteristics of those brewed in the northern part of Germany. This beer is 4.9% abv and is less mellow or “soft” than some Pils; delivers a pleasantly snappy, bracing hop character with each sip.

Brewmaster’sNotes: A pale straw colour, with great clarity and a billowy white head. The aroma is herbal and hoppy with some grainy, malty notes. A refreshing hop bite dominates the flavour which is counterbalanced by clean malt sweetness. The finish is quick and dry.

Food Pairing suggestions:Fried calamari; grilled fresh sardines; spicy sausage (chorizo or andouille); prosciutto; melted brie & sharp apple on grilled artisan bread; young gouda or havarti cheeses.

Fous Alliés Mango Saison

fous-allies-web-300x300The Crazy Allies, as it translates to, is a 6.1% abv mango infused Saison.  It is a classic easy drinking food friendly ale originating from the Wallonia region in Belgium.

Tasting Notes: This beer pours with a bright golden hue and pronounced notes of ripe mango puree, citrus blossoms, apricot and wild flower honey.  The palate shows a long finish with key notes of lemon peel and pink grapefruit. It is crisp and refreshing with well integrated hop notes.

Suggested Food Pairing: Enjoy with chicken or beef stir fry, Pad Thai or, my favourite, taco salad!

 

Patio Saison

Beaus Patio SaisonThe name says it all! Pair with a patio, even if it is not quite patio weather. Crafted in the tradition Belgian style of Saisons, this 5.9% abv beer is a crisp refreshing summer sipper that’s for sure!

Tasting Notes: Pronounced aromas of lemon grass, walnut husk, apricot and oatmeal billow from the pint.  My first though was that it seems quite strong for a Saison but the alcohol is well integrated.  The palate is light bodied with creamy mouthfeel and short to medium finish.

Suggested Food Pairing: Enjoy this mouthwatering beer with spicy chicken or shrimp wontons, seafood ceviche or anything bacon based!

 

Embittermint

embittermint-1024x1024This feBREWary beer was not available a sample to taste, so here are the brewmaster notes:

An I.P.A. at 6.7% abv that blends and balances the more delicate and floral characteristics of select hops and mints.Brewed with organic lemon balm, spearmint and peppermint.

A boat-load of extra hops (a natural preservative) made India Pale Ales (I.P.A.s) historically better suited for long voyages when shipping to British soldiers stationed afar, including India. Their distinct taste caught on, and now these ales are widely known and enjoyed for their aggressively hopped aromas and flavours.

Brewmaster’s Notes: pours a hazy yellow with white foam. The aroma is a combination of orangey citrus and muddled mint (think mortar and pestle and mojito). This beer is medium-bodied with an explosion of julep-y orange flavour that is offset by cool mint. The finish is long lasting and refreshing.

Suggested Food Pairings: Roast leg of lamb with mint sauce; chicken tikka masala with minted raita; pasta tossed with cheese curds, cream & mint & basil pesto; grilled New York steak with paloise sauce (minted Béarnaise); aged gouda cheese or raw milk 3-year-old cheddar.

 

Koru

koruThis feBREWary beer was not available a sample to taste, so here are Beau’s brewmaster notes:

Belgian-Style Pale Ale measuring in at 6% abv, boasts interesting spicy, peppery yeast notes, with tropical fruit inflections from New Zealand nelson sauvin and rakau hops. Complex and tasty, with a dry finish. More sessionable than bigger Belgian styles, the Belgian Pale Ale came to prominence in the mid-20th century. A balanced fruity and floral hop character is complemented by the peppery, spicy notes of Belgian yeast. Beau’s first created Koru in 2012 for our annual Vankleek Hill Oktoberfest celebration.

Brewmaster’s Notes: Koru pours deep gold with white frothy foam. The aroma combines tropical fruit with citrusy notes such as candied orange. Koru is medium-bodied and the flavours are peppery and fruity suggesting mango, papaya, pineapple and grapefruit. The finish offers lingering spice.

Suggested Food Pairings: Chicken schnitzel with mango & papaya salsa; avocado, lime, red onion & shrimp salad; grilled peaches wrapped in prosciutto; Burrata or fresh buffalo mozzarella cheese.

 

Le Coeur Noir

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

This 7.1% abv beer is one of Beau’s cutting styles, an American Black IPA.

Tasting Notes: This beer pours with an opaque brown hue and shows pronounced notes of black molasses, spruce tips, cacao nibs, roasted malt and touch of grapefruit rind.  The mouthfeel is rich and full bodied with a long grapefruit pith finish.

Suggested Food Pairing: Try pairing this with gorgonzola gnocchi, braised short rib with crumbled blue cheese or a simple bison-blue cheese burger.  Blue cheese is an incredible example of pairing an assertive style of beer with an assertive style of food.

 

Screamin’ Beaver

label-screamin-beaver-1024x1024Here we have a strong 9.9% abv oak aged double IPA for our pleasure. This beer might sound intimidating but it carries a well-balanced malt and hop structure.  It is a sneakily easy drinking, given the alcohol, and it’s delicious!

Tasting Notes: The aromas are pronounced with complex notes.  It starts out with a strong honey, apricot and marzipan note, and later reveals layers of caramel, spearmint and spruce tips. The palate then shows a distinct maple syrup sweetness, orange peel and pink grapefruit.  The finish is long with a persistence of hoppy bitterness balanced by a sweet butterscotch-caramel note.

Suggested Food Pairing: Given it’s complexity, I still found this beer quite food friendly. Enjoy with Thai Spring Rolls and don’t hold back on the siracha hot sauce.  Also try pairing with Jambalaya, shrink creole or blackened salmon.

 

Elephant Monsoon Porter

Beaus Elephant MonsoonThis feBREWary beer was recently just released today (February 25th) and we did not have a sample to taste, so here are the brewmaster notes:

At 6.7% abv, a delicious duo meets a classic British beer style in what we are calling a “PB & grape” porter. The nicely roasted malt character of a porter ale gets a fun, flavourful twist with the addition of organic peanut butter and concord grape juice.

A roasty brown ale with hundreds of years of history behind it, porter beer originated in London and was very popular in the 18th and 19th centuries. PB & grape is a sandwich, popular in North America, made with a layer of peanut butter & grape jelly between two slices of bread… or one slice, folded over, if you prefer.

Brewmaster’s Notes: Elephant Monsoon pours a nearly opaque brown/black with a tan head. The aroma is a medley of mocha, grape and peanut notes. The flavour features sweet grapey fruitiness followed by dark chocolate and peanuts. The finish is dry… with lingering nuts.

Suggested Food Pairings: Peanut butter pie with Oreo crust; “Elvis Presley” grilled sandwich (peanut butter, mashed banana & crisp bacon); Asian-spiced chicken meatballs with spicy peanut sauce.

 

 • Recipes enjoy with your Savvy Hip Hops •

from Chef Bruce of Beau’s


With Beau’s Coeur Noir Black IPA…

Squash Gnocchi with Blue Cheese, Apple and Sage

Recipe & photo from Beau’s Chef Bruce
Serves: 6

The trick to good, light gnocchi is the type of potato. A baking or russet potato will give you the texture you need to make a soft, tender dumpling.

IMG_2421-300x300Ingredients

1 lb russet potatoes
1 Tbsp vegetable oil
Sea salt
4 eggs
1 C roast squash purée
3-4 C all-purpose flour
Cornmeal (enough to dust tray)
3 Tbsp unsalted butter
8 fresh sage leaves
1 apple, cut in 1/4 ” dice
4 oz blue cheese (such as Glengarry Celtic), crumbled

 Method

Preheat the oven to 400 F. Rub the potatoes with a little vegetable oil and salt and place them on a baking sheet. Bake the potatoes for one hour, or until fork tender. When the potatoes have cooled, peel them and pass them through a food mill (or grate them).

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

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

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

To finish, heat the butter in a pan over medium-high heat until lightly browned. Add the apple & sage & cook for one minute. Add the cooked gnocchi & the blue cheese. Mix to combine. Serve hot, paired with a bottle of Beau’s Cœur Noir Black IPA.


With Fous Alliés…

Baked Camembert with Mustard Fruits

Recipe from Beau’s Chef Bruce
Yield: Serves 4 as a decadent treat

The warm soft brie pears well with the earthy, slightly tart character of the beer & the fruit plays well with the tropical fruit notes. Traditionally the mustard fruits are made with wine; I have substituted beer here for a different flavour.

Ingredients

moniques photo 2600 mL Beau’s Fous Alliés Mango Saison
1 cups cider vinegar
2 cups white sugar
¼ cups yellow mustard seeds
2 Tbsp mustard powder
½ tsp chili flakes
2 cups pitted prunes, roughly chopped
1 cups dried black mission figs, stemmed & quartered
1 cups dried cranberries
3 fresh pears, cored & diced in ¼” cubes
3 tart apples, cored & diced in ¼” cubes
2 300g wheels Camembert

Method

In a stainless steel pot bring the beer, vinegar, sugar, and the spices to a boil. Simmer on medium-high for 15 minutes (careful, it may overflow!) You want the liquid to reduce by about half.

Add the prunes, figs and cranberries; simmer a further 15 minutes. Add the apples and pears, then cook until they are soft but not mushy. Remove from the heat, pour into clean jars, cool, cover, and refrigerate.

The cheese can be warmed in many ways: I often put it directly on the BBQ (medium heat); on a tray in a 350 F oven; or even in a medium-heat pan on the stove. Heat the camembert for 5 minutes, turning 2 or 3 times (it will puff up slightly).

Place it on a nice serving plate or board and slit open the cheese; spoon the prepared mustard fruits into the cheese, and serve with warm sliced baguette and a glass of Beau’s Fous Alliés.

 

With Farm Table: Grisette…

Roasted Potatoes with Riopelle Cheese

Recipe & photo from Beau’s Chef Bruce

These potatoes get crisp and delicious in the oven. The caramelized flavours of the potatoes & the unctuous creaminess of the cheese pair beautifully with Farm Table: Grisette. Duck fat is available in good butcher shops in small tubs. If you wish not to use the duck fat, olive oil is a reasonable substitute.

Yield: Serves 4 as an appetizer

Ingredients

1 lb potatoes (fingerlings or small new potatoes)
6 cloves garlic, unpeeled
2 tbsp duck fat, melted (or olive oil)
⅓tsp kosher salt
Freshly milled black pepper
¼ tsp smoked paprika
1 tsp fresh thyme, leaves only, chopped
4 slices Riopelle cheese (or other triple crème cheese, such as St-Honoré)

Method

Preheat the oven to 400 F. In a bowl mix together the duck fat or olive oil, salt, pepper paprika and thyme. Toss the potatoes and garlic cloves with the mixture, & place on a parchment-lined baking sheet in a single layer. Roast for 30 minutes or until soft on the inside & nicely crispy on the outside.

Remove potatoes from the oven and divide between 4 ovenproof dinner plates. Place a slice of cheese on each pile of potatoes. Place the plates on a baking sheet & bake for 3-4 minutes, or until the cheese is just soft & melting.

Remove hot plates carefully from the oven, and serve with a glass of Farm Table: Grisette.

 

With Screamin Beaver Oak Aged Double IPA…

Thyme-seared Salmon

Recipe & photo from Beau’s Chef Bruce
Yield: Serves 4 as a main course

This is a dish meant for wild salmon, particularly West coast fish like Coho or Sockeye.

If you can getyour hands on Red Spring salmon this dish will move to another ethereal plane. The oily fish matches well with the malt character in the beer, and the hops are matched by the pepper and thyme.

screamin-beaver-salmon2-300x300Ingredients

4x 6 oz salmon fillets, skin on
2 Tbsp good peppery olive oil
2 tsp fresh thyme, leaves only, chopped
1 Tbsp coarsely ground black pepper
2 tsp kosher salt
2 Tbsp butter
1 Tbsp grapeseed oil
3 Tbsp Beau’s Screamin’ Beaver Oak Aged Double IPA

 Method

Preheat the oven to 425 F.

Rub the flesh side of the salmon with the olive oil. Coat with the thyme, pepper, and salt.

Heat a heavy-bottomed pan (cast iron is ideal) on med-high until hot but not smoking. Add the butter and grapeseed oil to the pan and, when melted and beginning to brown, add the salmon flesh side down. Cook for 1 minute and turn over, then place the pan in the oven and cook for 5 minutes. Remove from the oven and place back on a med-high burner.

Add the beer to the pan and baste the fish with the beer & butter-oil mix. Remove from the pan and serve with the pan drippings. This is fabulous served with a kale & sweet onion risotto, alongside a snifter of Beau’s Screamin’ Beaver.

Another neat recipe to try…

Moroccan Chickpea, Lentil & Tomato Stew with Dosa

Recipe from Beau’s Chef Bruce

This recipe was showcased last week at the Operation Come Home’s “Poor Chef’s Competition”: where professional Ottawa chefs were asked to prepare a dish for $3.15. The chefs were told that the recipe could include a maximum of 3 items that would easily be found in a food bank cupboard. This special lunch hour event was intended to help raise awareness of the reality of youth homelessness in one of our local communities.

No beer is in this dish to ensure that Chef Bruce would stay within his $3.15 budget

Notes from Chef Bruce: Writing this recipe in 2016 – the year of the pulses– it was a natural fit to include chickpeas & lentils as they provide protein and are a good way to make a filling meal while stretching your food dollar. The dosa is a whimsical touch that makes it fun to eat, and yes even as adults we can eat with our fingers. The vegetables are the variable part of the whole adventure. Go to what I lovingly refer to as the ‘Island of Lost Vegetables’ (a.k.a. the marked-down vegetable cart). Use your imagination & have some fun! You can also use tinned or frozen veggies in a pinch.

Ingredients

For the stew…

1 medium sweet potato
1 small onion, peeled & finely chopped
2 cloves garlic, peeled & finely chopped
1 cup red lentils (green are fine as well, the stew will just have to simmer longer)
1 28 oz tin chickpeas
1 28 oz tin chopped tomatoes
2 cups of chopped mixed vegetables (e.g. zucchini, mushrooms, carrots)
4 tsp vegetable oil
1 tbsp Moroccan spice (recipe follows)

Method

In a pot large enough to hold all the vegetables, heat 2 tsp of the oil on medium heat. Add the onions & garlic. Cook until soft and they smell good. Add the lentils, vegetables and spices and stir well, then add the tomatoes & chickpeas & stir well. Simmer for 30 minutes on medium heat, stirring often.

While the stew is cooking, wash the sweet potato & prick all over with a fork. Rub with 1 tsp of the oil and place on a plate, then microwave it on high for 10 minutes. Remove from the microwave and cut in half lengthwise (careful it’s hot!) Heat a small frying pan with 1 tsp of the oil. Place the sweet potato cut side down into the pan, and cook until nicely browned, about 3-4 minutes.

Remove potatoes to a clean plate, cut side up. Spoon the stew over the sweet potato & serve with the dosa.

Ingredients

For the Moroccan spice…

1 tsp ground cinnamon
1 tsp ground coriander seeds
1 tsp cumin seeds
2 tsp salt
1 tsp ground black pepper
¼ tsp cayenne
½ tsp smoked paprika

Mix all together and reserve until needed.

Ingredients

For the Dosa….

1 cup chickpea flour
½ cups all-purpose flour
½ tsp baking soda
½ tsp salt
1 ½ tsp Moroccan spice
1 ¾ cups water
1 Tbsp butter, melted
2 tsp vegetable oil

Method

In a bowl whisk together the chickpea flour, all-purpose flour, baking soda, Moroccan spice, and salt. Add the water and melted butter, and mix well to combine.

Preheat an 8” non-stick skillet over medium heat. When the skillet is hot, brush with a little oil. Pour about a half-cup of batter into the centre of the skillet, tilting the pan until the batter evenly covers the bottom of the skillet. When the edges begin to peel backand the dosa begins to brown (about 3- 4 minutes), use a spatula to flip it over and cook for about 10 seconds. Transfer to a clean plate.

Repeat until you have used all the batter (you should have 4-6 dosa).

Onto each dosa, spoon stew over the sweet potato & serve.

 

Enjoy your Savvy Hip Hops!

 

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