Posts Tagged ‘beer subscription’

Here’s a Toast to Oast!

Posted by Shawn

Monday, May 12th, 2014
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Savvy Hip Hops beer of the month club 
Featuring Niagara Oast House Brewers

– April 2014 –

 

Month #3 of Savvy Hip Hops brings you a new case of beer and hopefully some new favourites. This month features Niagara Oast House Brewers and their special Farmhouse Ales for all of our suds-cribers!

If you are not familiar with Farmhouse Ales, before you pop the cork, read through this issue of our Beer Backstory Magazine to get to know more about this style of unique beer and Oast’s brewmaster. Our Savvy Brew Crew team member Shawn McCormick offers this tip, “With such an energizing, crisp style, you might want to wait until that weekend TO DO list & yard work is finished!”

Oast House sign largeShawn visited Oast House Brewers on a recent trip to Niagara.  In the following pages, he showcases their wonderful agricultural connection, that naturally starts with their facility (an old barn that is a Niagara-on-the-Lake landmark), great rustic finishing inside the brewery, and fresh, Farmhouse-Style beers.

Oast House has quickly integrated themselves into the wine & food scene in Niagara. “Oast House is a great representation of the current direction of Niagara’s culinary landscape – they are putting out an exceptional artisanal craft beer which strongly aligns with Farmland Ontario,” says Paul Harber, Chef-Proprietor of Ravine Vineyards in Niagara-On-The-Lake.

Open your Savvy Hip Hops Taste Case…

Oast House primarily has beers available in kegs for pubs or growlers for visitors dropping in at the brewery.  We worked hard with the brewmaster to find the best beers that will travel well.  Once you taste the Saison & and Bière de Garde, we are confident you will thank us for including two bottles of each!

2 bottles of Saison
2 bottles of Bière de Garde
A growler of Pitchfork Porter *drink this one first as it is poured fresh at the brewery!*

Found a new favorite Oast to toast? 

If you would like additional bottles of any beer featured in this months’ Savvy Hip Hops, just call our Savvy Brew Crew & we’ll arrange a special shipment for you (if it is still available at the brewery that is!).

Put us on speed dial – Savvy Hip Hops Hotline 613-SAVVYCO (728-8926) or cheers@savvycompany.ca

Cheers!
Debbie & the Savvy Brew Crew

Introducing…
Niagara Oast House Brewers

by Shawn McCormick

 

Located in the heart of Niagara wine country, one might wonder if a brewery would compete with wineries for consumer attention. Quite the opposite, as Oast House Brewers brewmaster Kevin Somerville explains: “We find that the premium wine consumers are the same ones that also love the craft beer scene”. 

What’s in a Name?

An Oast House is the name of the building where hops were traditionally dried. It means “to kiln”. Although Oast House Brewers is a new brewery, they like to hold onto traditions and link to the agricultural background of their region.  Just one element of this is that they are growing their own hops on site and working with other local hops growers to feed their growing demand. 

Oast House Saison bottle & glassOast House Brewers is unique in their focus on Farmhouse Ales, of which Saison and Bière de Garde are the most common. Saison beer originated in the farming regions of Belgium and was typically brewed during the autumn or winter, for consumption during the following summer by the seasonal farm workers (“les saisonniers”). Traditional Saisons were low in alcohol, strongly hopped to prevent spoilage, intended to refresh and hydrate. Farm workers were entitled to up to five litres each workday!

Similarly, the “Bière de Garde” are the French version of Farmhouse ales. Also destined for farm hands, they are typically darker, more malt forward, and may have slightly less carbonation than the Saison.

Both styles are bottle fermented (in a process much like champagne). Oast House Brewers is the only brewery in Ontario with a bottle re-fermentation room. 

Becoming a Brewmaster

Kevin brewmasterKevin’s (in photo right) path to becoming a brewmaster started very early. He really liked beer, and his home brewing hobby that started in high school got “out of hand”. Knowing that he wanted to start a brewery, he signed up for a business program first before attending the World Brewing Academy in Germany. Kevin finished that program in Munich, then returned to Canada, where he worked at Alley Cat in Edmonton and a number of breweries here in Ontario. Kevin helped formulate the beer curriculum at Niagara College, serving as their first program coordinator (he still teaches part time). He had met current partners Mike Berlis and Cian MacNeill years ago at Inniskillin winery and their common love of great beer kept them in touch until they launched Oast House in 2013.

Ping Pong Tables, Guest Chefs & Live Music?

beer rack full of bottlesKevin mentions that there was a kitchen hood in the building that they kept when converting the old barn into the brewery. There’s a ping-pong table in the back room free for guests to use. Together with live music, they have created a real attraction and it is not unusual for the place to be packed on a weekend. Says Mike Dicaro of Spotlight Toronto: “The barn-chic decor and tasting room combines the best of both worlds with a winery-like tasting bar wrapped in a neighbourhood pub, especially when staff bring in guest chefs from Niagara to cook.”. Definitely a place worth visiting the next time you are in Niagara!

We raise a glass to the Oast House team!


 

• Savvy Hip Hops Tasting Notes •

Niagara Oast House Brewers are best known for their Farmhouse Ales and you’ll find these quite enjoyable. The beers are listed in order of lightest body to fullest – feel free to try them in any order you like!

Saison (Belgian Style Farmhouse Ale)

Saison bottle of beerA light, refreshing beer at 6.5% ABV, this beer is best paired with a day of hard work!

Tasting Notes: The great fluffy head when this is poured hints at the medium high carbonation. Aromas of citrus, yeast, some sweet candy sugar. Crisp, refreshing palate offers apple, pear, caramel malt notes and then finishes crisp with lemon zest and grapefruit peel notes. A very refreshing beverage to serve on a hot day.

Suggested Food Pairing: “This is such a food-friendly ale that it is hard to think of something that won’t work with it” remarks Shawn. Pair with oysters, lightly grilled seafood (try the Grilled Mussels recipe we’ve included), beer-can barbecue chicken or an artisan cheese & charcuterie board.

Bière de Garde (French Style Farmhouse Ale)

biere de garde label closeupWith a deeper colour and more malt-forward notes, this one is for sipping on the porch as the sun goes down and the heat of the day relents. 9% ABV

Tasting Notes: The aromas are definitely more malt forward, with toffee, grapes, and some dried fruit and spice notes. The palate is similar with caramel and toffee dominating, some stewed fruits, and a slightly earthy taste. With a creamy mouthfeel, the mid-palate offers a hint of sweetness but the finish is dry and crisp with pleasant hop bitterness to refresh. 

Suggested Food Pairing: This is another food friendly beer and the versatility of this one will match with just about anything off the barbeque. Try it with grilled burgers and sausages, or cheese based quiches (class French recipe follows). 

Pitchfork Porter (Porter)

oast pitch fork porter tagA classic Porter with 5.3% ABV, and a surprisingly refreshing palate!

Tasting Notes: Aromas of molasses, dark malts, coffee, and dried fruit. The creamy palate is quite similar with the prune and fig notes being more noticeable. With some additional coffee bitterness on the finish, this well-balanced beer goes perfectly with a cool spring evening. There’s lower carbonation in this beer and you’ll want to drink this one while it is still fresh.

Suggested Food Pairings: Try this one with lightly grilled meats, meat based stews (Shawn’s shares his Beef Stroganoff recipe on the following pages), nut loaf, or a glazed ham.


• Recipes to enjoy with the featured Savvy Hip Hops •

 

 With Oast House Saison…

Grilled Mussels (Grilled Moules Frites)

From The Canadian Craft Beer Cookbook by David Ort

Prep Time: 25 minutes
Cook Time: 20 minutes
Yield: 4-6 Servings

Ingredients

2 lb (1 kg) mussels
1 lb (500 g) mixed new potatoes, washed
1 tsp (5 mL) fennel seeds
3 Tbsp (45 mL) olive oil
2 tsp (10 mL) kosher salt
Freshly ground black pepper

 Method 

Gently dump the bag of mussels into a colander in your kitchen sink and rinse them with cold water. Look for any with broken shells or with open shells that don’t close when the shell is tapped and discard these. Most cultivated mussels are carefully cleaned before they make it to the store, but if you find any that still have beards, pull the beards off.  Hold the cleaned mussels in a large mixing bowl. 

Set a large handful of hardwood chips (cherry or apple are ideal) to soak in water for 30 to 60 minutes. Drain water away and transfer chips to an 18-inch-long (45 cm) piece of aluminum foil. Gather the chips into a pile and fold the aluminum foil around the pile to form a closed packet. Use a fork to perforate the top side of the packet with 20 to 30 holes.

Bring a medium-large pot of salted water to a boil. Meanwhile, cut the potatoes in half. The most delicious part of the potato is the surface that will eventually be in contact with the hot oil, so keep the goal of maximizing the surface area of the cut face in mind as you decide which way to bisect each potato. Place the cut potatoes in the boiling water and cook for 10 to 12 minutes or until you can just barely slide a paring knife into them.

Once the potatoes are in the boiling water, you can head outside to deal with heating the grill. Lift the grate of your propane grill and place the wood chips packet on the metal bars or lava rocks that sit between the element and the cooking bars. Light the grill and heat it on high with the lid down for 8 minutes.

Back inside, transfer the parboiled potatoes from the hot water to a plate lined with paper towels. Dry thoroughly and transfer to a large mixing bowl. Add the crushed fennel seed, olive oil, kosher salt and several grinds of black pepper.

When the grill is heated and smoky, reduce the heat of all burners to medium. Open the lid and transfer the potatoes directly to the grill. Pour the mussels over top and use a pair of tongs to keep them in a pile. Close the grill’s lid and cook for 4 to 5 minutes.

Have a large serving bowl and pair of long-handled tongs ready. Open the grill and start removing any mussels that have opened or potatoes that are well browned on the bottom. Periodically close the lid for 1 to 2 minutes to wait for the slower ones to cook. Once nearly all the shells are open, discard any mussels with unopened shells.

Serve with Oast House Brewers Saison.


With Oast House Bière de Garde…

Cheese Quiche

(Goyère de Valencienne)
From Shawn McCormick’s kitchen

Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 6 Servings

Ingredients

1 pie shell (your own or store-bought)
1 ½ cups grated sharp cheese (cheddar or other)
2 eggs
3 Tbsp milk or cream
½ tsp basil (optional)
Salt & pepper to taste

Method

If using a fresh pie shell, fill the bottom one layer deep with beans (to keep the dough from bubbling up) and bake at 400F for 10 minutes. Remove from oven and save the beans for another use.

Whisk the eggs and add the milk or cream, then add the salt & pepper. Mix in the grated cheese and pour the egg & cheese mixture into the hot pie shell.

Bake at 325F for 20-25 minutes until set.

Let cool for 5 minutes and then serve with Oast House Bière de Garde.

 

With Oast House Pitchfork Porter…

Beef Stroganoff

From Shawn McCormick’s kitchen

Prep Time: 20 minutes
Cook Time: 4-6 hours
Yield: 6 Servings

Ingredients

1 kg of stewing beef
500g mushrooms
1 small onion, chopped finely
1 tsp salt
1 tsp freshly ground black pepper
750mL-1L Oast House Pitchfork Porter
4-5 Tbsp olive or other cooking oil

Method

Brown the beef in small batches in lightly oiled fry pan. As each batch is browned on all sides (still red in the center), remove and place into a slow cooker or large casserole dish.

Sauté the onions and mushrooms in the same fry pan and stir into the cooked beef.

Deglaze the fry pan with a few glugs of the porter, scraping to get any stuck bits and add to the beef/onion/mushroom mixture. Add enough porter to the cooking vessel to just cover the ingredients. Add salt and pepper and stir.

Cook in the slow cooker on low heat for 6-8 hours. If using a casserole dish in the oven, cover and cook for 4 hours at 300F. Stir every hour or so to make sure the meat is covered in liquid.

Once the meat is tender, thicken the broth with a few tablespoons of sour cream. Serve over rice or egg noodles, paired with the remaining Oast House Pitchfork Porter.

 

Cheers & Enjoy your Savvy Hip Hops!

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Barley Days Brewery: Yet another reason to visit Prince Edward County!

Posted by Debbie

Tuesday, April 15th, 2014
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Savvy Hip Hops beer of the month club 
Featuring Barley Days Brewery

– March 2014 –

 

So here we are, month #2 of Savvy Hip Hops, bringing you a new case of beers and hopefully introducing you to a new favourite. This month Barley Days Brewery was awesome enough to step in and take the reins, and send some unique items to our suds-cribers!

Before you tear open that fresh, new case of craft-brewed beauties, take a moment to flip through Savvy’s Beer Backstory Magazine and get to know the brewery and their beers… and then pour yourself a glass! It’s asking a lot, I know, but once you learn a bit more about Barley Days Brewery and all their wonderful beers, you’ll appreciate everything in that glass so much more.

Barley Days Brett at the tanksI met with Brett French – Barley Days Brewery’s sales representative, delivery guy, spokesman, (and everything in between!) – to discuss the brewery, the beers, and what it’s like being the only brewery in Prince Edward County. Brett is a guy who is truly passionate about Barley Days beer  – and craft beer in general –  and without a doubt he absolutely loves what he does. He got me really excited to try the beers, and visit the brewery as soon!

With so many new beers in the works and the brewery itself in a transition period, there is a lot to look forward to in the coming months from Barley Days. This is one brewery to look out for, and definitely should be a stop on your next trip to Prince Edward County. In photo at left is Barley Days brewer, Alex Nicols.

Open your Savvy Hip Hops Taste Case…

Your Savvy Hip Hops Taste Case and find an assortment pack of signature beers as well as seasonals:

Yuletide Cherry Porter

Pumpkin Saison

Scrimshaw Oyster Stout

Royal George Brown Ale

Wind & Sail Dark Ale

Harvest Gold Pale Ale

Loyalist Lager 

terroir2011v4.cdr

There is always something going on in The County!

Spring & summer is a great time to explore all that is in The County.  Be sure to plan to go to this year’s Terroir: A County Wine Celebration at the Crystal Palace in Picton is not-to-be-missed. On Saturday May 3rd, all of The County – including Barley Days Brewery – will be under one roof.  We’ll see you there!

 

Introducing…

Barley Days Brewery

by Meaghan Baskin

Located in the heart of Ontario’s newest destination for everything gourmet, artisan and craft; Barley Days Brewery is definitely enjoying the sense of pride and community in Prince Edward County. From the ability to trade your neighbours’ used wine barrels for beer, or using local farm’s fresh produce as ingredients, to the labels, packaging and name of the brewery itself; are all signs of a close knit community and a pride of their craftsmanship.

Demand for new & exciting beers

Barley Days bottles of beerSince the brewery was founded in 2007 by owner Chris Rogers, Barley Days has developed a loyal following. Their fans are always pushing the envelope requesting something new, yet happy to find that their County favourites are always available. Recently, Brett tells me, there has been an increasing demand for new & novel beer creations, resulting in renovations and transitions at the brewery to keep up with production and demand. All the while, something that is guaranteed not to change is the history of Barley Days. Chris is a veterinarian, with a passion for beer.

Looking back in time

From 1750-1910 his family owned a brewery in Lancashire, England and Barley Days is his homage to his family’s past. Being a Canadian history buff, Chris celebrates Prince Edward County’s part in the exporting of bay barley, malting barley and hops to breweries in the United States during 1860-1890. This is history is depicted in the artist rendered labels and in the name Barley Days – a time when farming, shipbuilding, and shipping flourished and this period became known in local history as “The Barley Days”.

Barley Days’ Best Kept Secrets

Barley Days tanksA small handful of Barley Days beers are available at LCBOs (and always sell out quickly), so a trip to the brewery is definitely a reason to visit The County. Be sure to ask for Brett when you stop by as he would love to meet our Savvy Hip Hops subscribers & share stories behind how many of their ingredients are sourced, and brought to the brewery. Can you imagine this? During the autumn, Barley Days friends and family parade across the road to the neighbouring farmers market each person’s arms piled high with pumpkins – the essential ingredients needed for the Pumpkin Saison beer (one of the beers in your Taste Case). This glorious seasonal beer requires over 400lbs of County pumpkins in the recipe to create a batch of 4000L this specialty beer.  Imagine how many trips across the road it takes to make that beer! (sounds like a ‘how many times did the brewmaster cross the road’ joke is coming on!)

Brett explains, “The community in the County is very much like going to your next door neighbour’s home and asking to borrow a cup of sugar.” It is truly a bonus being located in The County with your next door neighbour on one side is a farmer’s market and on the others is a winery. There is inspiration everywhere and someone to lend a hand (or pumpkin!).

What’s Happening Next for Barley Days?

When you drop by the brewery, you’ll be in the midst of a large renovation that is underway to handle the growing demand for their beers coupled with the growth of The County’s popularity of a tourism destination. Soon, the tasting room will have a café feel with small plates of local restaurant’s dishes and boards with charcuterie and locally made cheeses.  “It will become a place that will be hard to leave!” laughs Brett.

Barley Days bottle & corksWith summer fast approaching, craft beer festivals will be popping up everywhere. Look for Barley Days & ask for Brett at The County’s annual Taste the County events, National Capital Craft Beer Week in Ottawa or The Brewery Market events in Toronto. If its craft beer related, “Barley Days Brewery will be a part of it”, assures Brett.

New brews are always in the works, so make sure to look for Barley Days next time you’re out at your favourite local restaurant or pub. Their Mason jar tap handles are hard to miss, and you may be excited to find a seasonal treasure on tap.  We raise a glass to the Barley Days’ team!


 

• Savvy Hip Hops Tasting Notes •

With a large selection of beers available at the brewery, we are eager to introduce you to them. The beers are listed in order of lightest body to fullest – feel free to try them in any order you like!

Loyalist LagerLoyalist Lager (Czech Style Pilsner)

A light, easy drinking beer at 4.5% and 12 IBU, this beer is best paired with soon to come warm days of spring (and summer), fun…and everything in between!

Tasting Notes: Aromas consist of fresh cut grass, citrus, and cereal, with a sweet malty nose. It’s a very crisp and clean beer, with lemon and other citrus notes. Just the right amount of Czech style and 2 row malts make this an incredibly sessionable beer that you won’t mind having throughout the summer.

Suggested Food Pairing: Think lighter fare, such as cheese, fish or other white meats, though refreshing enough to pair well with anything off the BBQ.

 

Harvest Gold Pale AleHarvest Gold (Pale Ale)

A slight step up in body from the Loyalist, this beer comes in at 4.8% and 22 IBUs and is an excellent stepping stone into the world of pale ales.

Tasting Notes: The aromas from the Kent golding hops and the Canadian 2 row malt give this beer a light hoppy nose, as well as a nice biscuit/fresh cereal scent. This pale ale’s malt and hops is well balanced, and give it a crisp, sweet taste, with a slightly bitter finish.

 Suggested Food Pairing: Another beer for the patio, this beer will match well with pub fare like sandwiches, burgers and fries and other classic eats.

 

Royal George (English Style Brown Ale)

Royal George Brown AleThis unfiltered brown beer is 5% and shows how a darker beer can be flavourful and refreshing at the same time.

Tasting Notes: The aromas show an over-whelming scent of sweet nut, molasses, prune and other dried fruits, with a hint of biscuit. On the palate you’ll taste caramel, honey, brown sugar and some notes of minerals. Make sure not to drink this beer too cold, or you’ll numb all the wonderfully sweet tastes.

Suggested Food Pairings: This is one for the sweet meats – barbeque sauced meats like ribs or chicken wings, and would be insanely delicious with pulled pork.

 

 

wind&sailWind & Sail (English Style Dark Ale)

Probably the most well-known from Barley Days Brewery, this unfiltered beer has layers of complexity. At 5% and 28 IBUs, it’s a pleasure for the seasoned beer drinker, yet something you could share with an entry level craft beer drinker.

Tasting Notes: The sweet aromas of dark chocolate, raisin and molasses are lovely, and are definitely evident in the flavour of the beer as well. You may also notice coffee, baker’s chocolate, and a slight smokiness on the palate. This beer is best drank slightly warm, which allows all the flavours to really come forward.

Suggested Food Pairings: You may want heartier foods with this one that can match all the flavours. Meatloaf and BBQ meats are favourites, but try with something unusual like Halloumi cheese (a cheese with a high melting point so it can be easily grilled or fried).

 

Pumpkin Saison of the Witch (Flavoured Saison)

This one is a beauty, and (unfortunately) only available during autumn. Pumpkin beers are quickly becoming a trend in craft beer, and something fans wait anxiously for each year. This beer is 6.7% and available in a 750 mL bottle, perfect for sharing with a special friend.

Tasting Notes: The aromas scream fall and pumpkin pie: baking spices, clove, and nutmeg. The palate is pleasing with the same overwhelming tastes, and make you think of the holiday season. The finish is long and leaves the taste of spice and banana lingering.

Suggested Food Pairings: This is one for a big family/holiday meal with all the fixings. It would pair lovely with roasted birds, sweet root vegetables, caramelized anything, and of course pumpkin pie itself.

Yuletide Cherry Porter (Flavoured Porter)

Yuletide-Cherry-PorterThis beer has become a celebrated holiday brew, and is a sign that Christmas is on its way! Made with sour cherries from Southern Ontario, it’s a wonderful winter treat at only 5.5%.

Tasting Notes: Although there is plenty of cherries in this beer, the aroma and flavours are not dominated by them. Lots of milk chocolate and coffee are noticeable in both the aroma and on the palate. The taste of black forest cake is very noticeable, and delicious.

Suggested Food Pairings: This sweet beer would pair nicely with a whipped cream topped dessert, a mousse, and most definitely black forest cake.

 

Scrimshaw Oyster Stout (Flavoured Stout)

This is a beer for anyone who loves unusual and full-bodied brews! Made with real Prince Edward Island Malpeque oysters, every part of the oyster is thrown into the batch to create a very unique brew. Surprisingly light at 4% and 25 IBUs.

Tasting Notes: The beer starts with aromas of black olive brine, followed by dark baker’s chocolate, coffee and smoke. The flavours of smoke, dark chocolate, toast, brine and cigar are quite intense, yet wonderful. This beer is definitely something you would want to pair with a meal and enjoy slightly warmed.

Suggested Food Pairings: Obvious pairings for this robust beer would be oysters, and any other sort of shelled seafood. To match the rich smokiness of the beer, something like smoked meat or duck would also be a nice choice.

 

• Recipes with a splash of the featured Savvy Hip Hops •

 

With Royal George Brown Ale…

Brown Ale Pulled Pork

http://www.gimmesomeoven.com/guinness-pulled-pork

Prep Time: 5 minutes
Cook Time: 10 hours
Yield: 8 Servings

Ingredients

1 Tbsp. smoked paprika
2 tsp. salt
1 tsp. crushed red pepper
1/2 tsp. garlic powder
1/2 tsp. freshly-cracked black pepper
4 lb. boneless pork butt or shoulder or loin
1 large white onion, thinly sliced
1 bottle of Royal George Brown Ale

Method

In a small bowl, whisk together paprika, salt, crushed red pepper, garlic powder, and black pepper until combined. Rub the mixture all over the surface of the pork until covered.

Spread out the sliced onions over the bottom of the slow cooker. Then place the pork on top. And then pour the beer on top.
Cover and cook on low for 10-12 hours, or until the pork literally falls apart on your pork. Serve on sliders, tacos, salads, or however you would like!

Store in an airtight container in the refrigerator for up to four days, or freeze.

 

With Barley Days’ Pumpkin Saison

Pumpkin Vanilla Cocktail with Spiced Sugar Rim

http://www.beantownbaker.com/2012/10/pumpkin-vanilla-cocktail-with-spiced.html

Ingredients for one cocktail

For spiced sugar rim

3 Tbsp brown sugar
1 Tbsp sugar
1 Tbsp cinnamon
1 tsp freshly ground nutmeg

 For the cocktail

1 bottle of Barley Days Pumpkin Saison of the Witch
1 oz vanilla vodka

Method

For spiced sugar rim

Combine all ingredients in a small bowl

 

For assembly of cocktail

Fill a small bowl or plate with water. Dip the rim of a glass in the water, then in the spiced sugar mixture.

Pour the beer into the glass. Top the beer with the vodka and enjoy!

Keep spiced sugar rim mixture in a sealed container at room temperature.

 

With Barley Days’ Yuletide Cherry Porter…

Turkey Brine

http://www.barleydaysbrewery.com/cherry-porter-turkey-brine-c147.php
From the kitchen of Barley Day’s brewmaster Alex Nicols

Ingredients

7 liters of water
500 g salt
175 g white sugar
400mL maple syrup
3 bottles of Barley Days Yuletide Cherry Porter
3 cinnamon sticks
3 bay leaves
2 tsp each – peppercorns, star anise, fennel seed, mustard seed & cloves

Method

18 hours prior to roasting the turkey, mix ingredients in a container big enough for the turkey and bring to a boil.

Turn off stove & allow to cool (outdoors or in a cold room). Once cool, put the turkey in the bring, ensuring the cavity fills with fluid.  Let sit for 12 to 18 hours in the brine

Remove and dry the turkey.  Roast you as usually do. Enjoy!

 

 

Cheers & 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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