Posts Tagged ‘Beaus Tyrannosaurus Gruit’

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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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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