Posts Tagged ‘beer delivered to your home or office’

Hands up! Outlaws are arriving in town

Posted by David

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

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

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

…in the Quick Picks:

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

…in the Taste Case:

  • The beers above PLUS
  • Bronco Copper Ale

 

Introducing…
Out of the wild (south) west:

Outlaw Brew Co.

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

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

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

 

Historic roots

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

 

A Gateway

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

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

 

Organic growth

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

 

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

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

 

Savvy Hip Hops Tasting Notes ~

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

 

The Sheriff IPA

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

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

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

 

 

21 Lagered Ale

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

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

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


 

Southern Lass Heather and Honey Ale

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

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

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

 

 

Bronco Copper Ale

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

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

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

 

 

 

 

 ~ Recipes to enjoy with the featured Savvy Hip Hops ~

 

With The Sheriff IPA… 

Chicken and Seafood Paella

Recipe and photo: JoCooks.com

Ingredients

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

 

Method

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

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

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

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

 

With 21 Lagered Ale…

Deep South Potato Salad

Recipe and photo: DeepSouthDish.com

Ingredients

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

 

Method

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

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

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

 

 

With Southern Lass Heather and Honey Ale…

Bang Bang Shrimp with Pasta

Recipe and photo: ToSimplyInspire.com

 

Ingredients

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

Sauce

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

 

Method

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

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

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

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

Garnish with parsley and serve immediately.

 

 

With Bronco Copper Ale…

Leek and Asparagus Frittata

Recipe and photo: Epicurious.com

Ingredients

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

 

Method

Preheat broiler.

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

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

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

Cut into wedges and serve.

 

Enjoy your Savvy Hip Hops!

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