Posts Tagged ‘Beer Tasting Notes’

Taste the history of Toronto with a Henderson beer

Posted by David

Tuesday, July 18th, 2017
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Henderson Brewing Company has a unique approach to their products: they want to reflect the history, people, and culture of the City of Toronto with their beer. The result is a series of stock and specialty beers with familiar names and labels, and made to be approachable and easy to drink.

We think they’re doing a great job, and we’re proud to offer you this series of delicious beers from Henderson Brewing!

 

Open your Savvy Hip Hops & you will find bottles & cans of…

Ides of March – Truffle Saison
Ides of May – Maple Brown Ale
Food Truck – Blonde Ale
Union Pearson Ale – Imperial Pale Ale
Rube Goldbeer – Belgian Tripel
Old Fashioned – Rye Ale

 

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 do our best to arrange a special shipment for you.  Put us on speed dial – Savvy Hip Hops Hotline: 613-SAVVYCO (728-8926) or cheers@savvycompany.ca

Cheers!
Debbie & the Savvy Brew Crew

 

Taste of Toronto:
Henderson Brewing Company
by David Loan, Sommelier & member of the Savvy Brew Crew

 

What’s in a name? A lot, if you talk to Henderson Brewing’s co-founder and general manager Steve Himel. From their company to their beers, every name tells a story. And that’s the whole idea.

 

Reflections

Steve said he had worked for a large commercial brewery for several years. He often traveled through the U.S., and he noticed something.

“I tasted a lot of beers,” Steve started his story, “so many beers that reflected their city. Portland-style, Boston-style. There was no beer that was  a ‘Toronto-style’. I thought there should be, and suggested it to Mark.”

That’s Mark Benzaquen, who was a well-known brewmaster in Toronto and is one of the founding partners at Henderson.

 

Telling the story of Toronto Beer

“I thought there was an opportunity to kind of get back to our roots,” Steve explained (in photo right).

The first step was naming the brewery. Steve and Mark chose to commemorate Robert Henderson, who opened Toronto’s first brewery in 1800.

“Robert Henderson came to Toronto from Kingston. He saw an opportunity because the garrison soldiers were allowed six pints of beer each day. The beer was shipped from Kingston, so he saw a chance to make it locally. Unfortunately, Robert didn’t have any heirs, so the brewery died with him.”

Steve goes on, “I think that one of things missing from Toronto is the recognition of our history,” Steve said. “We have an honest, real brewing tradition and it’s worth recognizing people like Robert Henderson. It’s his style that we want to channel. We wanted to look forward and backward at the same time.”

 

Inspirations

Henderson Brewing’s labels reflect Toronto in many ways. “We want to take a story that maybe Torontonians don’t know that well and bring that story back to life,” Steve told me. “Our beer names come from five sources: history, locations, events, famous people, and neighbourhood people.  One of the things that I really like with our approach is when I present Mark with a theme and we bring it to life.”

 

Life on tap

The brewery is located in in Toronto’s Junction Triangle district. When you visit, you will see that the taproom is in the heart of the business.   “We intentionally built our brewery around our taproom, so visitors will sitting in the middle of our brewery. We want you to experience our beer, not just taste it.”

Steve, Mark & the brewery team invite all of our subscribers to pop by for a brew.  Roadtrip anyone???

 

You’ll think you’re visiting Hogtown when you quaff these great beers from Henderson Brewing!

 

 

 

 

~ Tasting Notes for the Savvy Hip Hops ~

Usually our Brew Crew provides their tasting notes for the featured beers, but this time havoc ran amuck to that idea.  Sample bottles were broken enroute and time was running short.  So….this month we are providing you Henderson’s tasting notes instead.

 

Ides of March: “The Face of Toronto” Truffle Saison

Celebrating Toronto’s March birthday, this specialty beer invokes the chocolate and spice notes of rich truffles.

Henderson’s Tasting Notes: The use of darker malts as well as cardamon and cocoa nibs blends nicely with the saison yeast to create a crisp session beer.

Suggested Food Pairing: This will go well with ripe, bloomy-rind cheeses like Camembert. Have it with a little baguette, some sliced apple, and a few grapes …ta-da! You have a lovely ploughman’s lunch!

 

 

Ides of May: Maple Brown Ale

BRAND NEW BEER!

Just canned last week in time to be included in your Savvy Hip Hops.  Inspired by Toronto’s signature dish –  peameal bacon sandwich – this beer is made with maple syrup to compliment the salty bacon and sharp mustard.

Henderson’s Tasting Notes: A medium bodied ale brewed with Ontario maple syrup, notes of roasted chocolate and caramel.

Suggested Food Pairing: How could we consider serving this with anything but a peameal bacon sandwich, the meat on a fresh bun with a dollop of good grain mustard.

 

 

Food Truck Blonde Ale

Designed to be an easy-drinking, sessionable ale for everybody, this is one of Henderson’s regular offerings.

Henderson’s Tasting Notes: A light bodied and crisp ale with subtle stone fruit notes. Light straw colour and slight honey on the nose.

Suggested Food Pairing: Contemporary food trucks offer a variety of flavours from around the world and this beer is meant to compliment many of them. We’d love to try it with a Vietnamese-style Banh-Mi! (recipe below)

 

 

Union Pearson Ale – Imperial Pale Ale

The Union Pearson Express train runs right by the brewery, so it’s a natural inspiration for this “always available” IPA!

Henderson’s Tasting Notes: Our Toronto take on the American-style IPA with a creamy finish and notes of strawberry.

Suggested Food Pairing: IPAs are wonderful with grilled meats. Enjoy this with some Garlic and Rosemary Grilled Chicken. (Recipe below)

 

 

Rube Goldbeer Belgian Tripel

Henderson’s tasting bar features a wonderful Rube Goldberg device which, for a small payment, will pour you a beer!

Henderson’s Tasting Notes: Sweet with a light body and a clean finish. A smooth, effervescent triple with fruit and a hint of spice.

Suggested Food Pairing: Belgian Tripels, with their golden colour and dry, sometimes herbal notes, go great with basil. This will be lovely with a fresh basil pesto served over your favourite pasta! (recipe below)

 

 

Old Fashioned Rye Ale

A collaboration with cocktail specialists The Martini Club, this is an ode to the rye whiskey classic.

Henderson’s Tasting Notes:
A strong, spiced rye ale infused with aromatic bitters and botanicals.

Suggested Food Pairing:
The spicy rye in the beer will match nicely with sausages cooked over the BBQ.

Photo credits: Henderson Brewing Co.

 

 

 

~ Recipes to enjoy with the featured Savvy Hip Hops ~

 

With Food Truck Blonde Ale
Rainbow-Stuffed Banh-Mi

Recipe & photo credits: OliveMagazine.com

Ingredients

600g rump roast
1 tbsp fish sauce
3 tbsp sriracha sauce
3 tbsp mayonnaise
1 long, fat sourdough baguette
3 carrots, peeled and juilienned
1 red pepper, sliced into thin rings
2 Lebanese or ridged cucumber, thinly sliced mint leaves or coriander or Thai basil, a handful of each
1 red onion, thinly sliced
125ml lime juice
2 tbsp soft brown sugar
1 garlic clove, crushed
2 tbsp fish sauce
1 red chilli, sliced

Directions:

Heat the oven 240C. Season the beef with the fish sauce and black pepper. Roast for 15 minutes, then lower the oven to to 190C for 25 more minutes for medium rare, or longer if you like. Leave to cool, cover, and chill for at least 2 hours.

Mix the sriracha sauce with the mayonnaise and set aside. Slice the baguette lengthways. Scoop out the inner soft bread so you’re left with a shell about 2cm thick. Spread the spicy mayo sauce in the top and bottom of the bread. Keep the leftovers for serving.

Thinly slice the chilled beef, then add a layer to the bottom of the baguette. Top with the carrot, pepper, cucumbers, herbs, and the red onion. It will be very full, so press the top on and wrap very tightly with clingfilm. Put in the fridge, with a weight on top, for at least an hour.

Mix the dipping sauce ingredients with 2 tbsp water. Stir until the sugar is dissolved then taste, add more fish sauce or lime if you like. Cut the sandwich into four portions and serve with 4 bowls of the dipping sauce and any leftover spicy mayo.

Immediately sprinkle on the diced avocado and plenty of pico de gallo.
Optional: Add dollops of sour cream here and there! Serve immediately!

 

 

 

With Union Pearson Ale
Garlic and Rosemary Grilled Chicken

Recipe & photo credits: Epicurious.com

Ingredients

1 3 1/2–4-pound chicken, backbone removed
Kosher salt, freshly ground pepper
4 sprigs rosemary
2 heads of garlic, halved crosswise
2 bunches red scallions
2 tablespoons olive oil, divided
1 tablespoon onion or chive blossoms (optional)

Directions:

Prepare grill for medium heat. Season chicken with salt and pepper. Place rosemary, garlic, and 1 bunch of scallions in a layer on grill.

Place chicken, skin side up, on top of aromatics. Cover grill and cook until chicken is nearly cooked through, 35–40 minutes (aromatics will be thoroughly charred).

Brush chicken with 1 tablespoon oil and place skin side down, directly onto grates (you can discard aromatics at this point). Grill until chicken is cooked through and skin is crisp, 10–15 minutes longer. Transfer to a cutting board and let rest 10 minutes before cutting into pieces.

Meanwhile, toss remaining bunch of scallions with remaining 1 tablespoon oil on a rimmed baking sheet and grill until tender and lightly charred, about 5 minutes.

Serve chicken with grilled scallions alongside, topped with onion blossoms, if desired.

 

 

 

With Rube Goldbeer Belgian Tripel
Basil Pesto

Recipe & photo credits: FoodNetwork.com

Ingredients

2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese

Directions:

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

Add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

 

 

 

Enjoy your Savvy Hip Hops!

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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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Earn Your Beer with Whiprsnapr Brewing Company

Posted by Shawn

Monday, August 3rd, 2015
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Ahhhh…the lazy hazy days of summer! This month’s Savvy Hip Hops brings you a case of craft beer from a new Ottawa brewery… hopefully you’ll find new favourites to savour around the deck, pool, dock, or at your campsite! This month features Whiprsnapr Brewing Company, with several different beer styles for all of our suds-cribers!

As most of you will not be familiar with Whiprsnapr and their intriguing beers, read through this issue of our Beer Backstory Magazine to be introduced to their various styles of beer, the tireless owners and the brew-master himself.

Whiprsnapr has built a theme around #EarnYourBeer. Whether it is renovation projects, camping, mountain biking,hiphops_large-292x300 or just cutting the grass, there are all kinds of ways to #EarnYourBeer.  Located in a small industrial park in Bells Corners (the west end of Ottawa), Whiprsnapr is building on the community feeling in this well-established suburb. They have quickly built an extremely loyal following and regularly sell out of everything they make, so getting our hands on enough beer for all you suds-scribers was tough!

Open your Savvy Hip Hops Taste Case…

…and find these six inspired beers. Whiprsnapr decided early on that they would try to use 1L refillable bottles exclusively, so you will have a full litre of each of:

Root of Evil Pre-Prohibition LagerEarnyourbeer (1)
The Mick Maple Cream Ale
Carol Anne Irish Blonde Ale
OK La Ginger/Coriander Cream Ale
Black Sunshine Black Lager
Inukshuk IPA


Found a new fav?
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 and  enjoy your summer…however you #EarnYourBeer

Debbie & the Savvy Brew Crew

Introducing…
Whiprsnapr Brewing Company

by Shawn McCormick

I’ve known Mike of Whiprsnapr for about 15 years & even got to help unload containers of brewing equipment last fall, so I jumped at the chance to write about Whiprsnapr. Open since last October, I’ve heard & seen many of the challenges & the plain hard work by the founders (and their wives too) that brought their dream to reality.

It all started with KISS…

The three founders met – funnily enough – at a KISS (the band that is) Kruise party early in 2014.  All of theIanm had signed up to go on the same cruise.  Ian McMartin (left) and David Howard were already moving forward with the project when Mike Feagan  sampled Ian’s beer. He knew right away he wanted to be involved.  When the third partner dropped out, Ian and David turned to Mike to join them.

Ian had been brewing beer for about 20 years and had been developing his own all-grain recipes, so he was a nteamatural as brewmaster. David and Mike brought the required business experience, but soon found they had many other roles to play in opening a new brewery. Recipe testing started with a small 2 barrel (228L) “test” system, but the team wasted no time in jumping into the big leagues, ordering a massive 20 barrel (2280L) system that arrived around Thanksgiving!

What’s a Whiprsnapr?

Ian’s grandfather always called him a “whippersnapper”.  Ian tucked this away knowing that if he ever opened a brewery, the name was already set. Finding the proper URL proved difficlogoult, so creative abbreviation was required. This works well for social media! The slingshot in the pocket is a hat-tip to perhaps the greatest Whiprsnapr of them all – Denis the Menace!

 #EarnYourBeer

Before the brewery was even an idea, Ian brewed beer with a buddy and they always referred to ‘Earning their Beer’.  Whether they were mountain-biking, camping, smoking meat, or doing other jobs around the house, it was their way of saying that they had earned their refreshments because of the work they had put in. This theme carries over into the word artwork and to the photos posted throughout the tasting room, showing the many ways they & their customers #EarnYourBeer

 

Edgy and Fun!

There is little pretence to this brewery. There’s industrial steel, tables made from recycled pallets and wire spools, and used fencing on the walls. The guys admit that they have an edge, and that edge is all about working hard and having fun. Their t-shirts and merchandise are instantly recognizable.

regularsLike the brewery name, all of Whiprsnapr’s beer names also have a story to tell. Through those stories, they hope to further the connections they are forging with their growing customer base. Mike, Ian, and David all come across as guys living their dream, and easily relate to the people walking in the front door. Along the line of furthering the conversations, Whiprsnapr is teaming up with “Do it For Daron” to release a beer (“The Mick”, rebranded as “22”) with 8% proceeds going to mental health awareness.

Visitors to the brewery appreciate that the owners are always there, ensuring the best experience that turns into repeat customers. Based on their inability to keep up with sales through the tasting room, it seems Whiprsnapr is succeeding beyond their wildest dreams!

We raise a glass to the Whiprsnapr team!


• Savvy Hip Hops Tasting Notes •

Whiprsnapr makes several different beer styles, but keeping up with both ales and lagelogosrs means that they are still running the 2 barrel system full tilt along with the large system. We figured these selections would work well with the heat of summer, and with one-litre bottles, you’ll want to have friends around when you open these selections.

Root of Evil (Pre-Prohibition Lager)

A transition beer for those used to mass-produced beer, this is similar to European pilsners, with a slight twist. 5% ABV

Tasting Notes: Pale gold. Wheat and cereal notes dominate the nose at first, with hints of honey, citrus, and noble hops. On the palate, the nose repeats with cereal malts, white flower honey, light citrus, and a slightly smoky nuance. The combination of hops adds a fresh, cleansing feeling to this beer. Very refreshing sipper for a warm sunny afternoon outside!

Suggested Food Pairing: A very food friendly beer. Try it with fish and chips, nachos, or even Thai food.

The Mick (Maple Cream Ale)

Initially brewed with maple sap (harder to come by in the summer), Whiprsnapr has moved to maple syrup with the addition of maple wood chips to add some body and the “woodsy” element that was missing. 4.7% ABV

Tasting Notes: Also pale gold. This cream ale is all about the maple. Without making it syrupy, this beer takes you to a wood-fired maple syrup operation, with sweet maple and a hint of smoke on the nose. On the palate, the maple sweetness is quite subdued, with some noticeable malt & cereal notes. There are just enough hops in this one to keep the finish clean and crisp. 

Suggested Food Pairing: Anything off the grill that has been slathered in BBQ sauce, club sandwich, or brunch!

Carol Anne (Irish Blonde Ale)

Named after Ian’s mom. 5% ABV

Tasting Notes: Deep gold colour, bordering on copper. This malt-forward Blonde Ale has both honey and wheat maltspoolside combined with Willamette hops, which give the nose a load of tropical fruit flavours. Pineapple, mango, marmalade notes dominate the nose and lead you to assume the beer is going to be very sweet, but the palate keeps the sweetness in check and the hops give way to a clean finish. Great medium weight body. Reminiscent of a lightly-hopped APA.

Suggested Food Pairings: Spicy Thai or Indian cuisine, Laksa would be very good. Would also pair well with a ploughman’s lunch (charcuterie and cheese).

OK La (Ginger Cream Ale)

A spicy cream ale that brings back memories of working in Malaysia for Ian. The name itself is Singaporean slang, kind of like us saying ‘Yeah sure!’, informs Ian. 5.5% ABV

Tasting Notes:  Fresh ginger on the nose. Some white flower honey, lemon, lime, and spice notes (Ian explains that there is fresh coriander in this, and that all ingredients are purchased and used the day of the brewing, so even the ginger is fresh ground). On the palate, the ginger is more muted, and the white flower honey dominates. Ian and Mike explain that even people who tell them that they don’t like ginger love this beer. It is very fresh, and would pair well with a very hot summer day on your deck, dock, or boat.

Suggested Food Pairings: I’d try this with Moroccan or Middle-Eastern cuisine, perhaps kafta, Moroccan stew, or shawarma. Surprisingly, it apparently doesn’t so work well with Thai food.whipsnapr fridge (1)

 

Black Sunshine (Black Lager)

A dark beer with great flavours, but a crisp lager finish. 6% ABV.

Tasting Notes: Very dark, almost black. Nose of bitter chocolate and dark coffee. Expecting the weight of a stout, the palate surprises with freshness. There’s some nice sweetness of the coffee and chocolate notes but they quickly disappear. With whiskey soaked wood chips added to the ferment, there’s a lingering (and intriguing) sweet whisky finish interspersed with black coffee.

Suggested Food Pairings: Smoked beef ribs. Other meats smoked with a sticky BBQ sauce should pair well with the light whisky finish.

Inukshuk (American IPA)

What craft brewery doesn’t do an IPA? Brewmaster Ian has tuned this to what he calls a ‘Canadian’ IPA to remind you of “…the days of just being in the woods doing whatever, breathing in all that good clean air.” 5.5%

Tasting Notes: Copper coloured. Nose of sweet, tropical fruit, green grass, pine pitch and pine needles. Medium bodied, the sweet notes of buckwheat honey and toffee are balanced by crisp citrus fruit, courtesy of the generous hops. There’s lots of citrus, spice, and pine, with the tropical fruit being more subdued on the palate. Finish is clean and slightly bitter with red grapefruit and tangerine lingering. A well-balanced beer!

Suggested Food Pairings: Tacos, fajitas, or any deep-fried foods.

 

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

 

With Whiprsnapr Carol Anne

Butter Chicken Pizza
From Shawn McCormick’s family kitchen

Prep Time: 10 (or 20) minutespizza
Cook Time: 5-10 minutes
Yield: 34 Servings

Ingredients

2 Pizza crusts (pre-made, or fresh dough)
2 cups Leftover butter chicken
1 ½ lb (700g) mozzarella cheese
½ cup Pine nuts
½ cup thinly sliced red onion
Few sprigs of Cilantro
2 green onions, finely chopped (optional)

TIP: If you don’t have any leftover butter chicken, pick up a jar of Patak’s butter chicken sauce (or similar). Cook two chicken breasts however you like. Shred the chicken (don’t cube it) into small, easily eaten morsels. Add the butter chicken sauce and heat thoroughly in a saucepan over low heat. If the sauce gets too thick, add a glug or two of beer to thin it to right consistency.

Method

Prepare your pizza crusts as you like. If using fresh dough and grilling on your BBQ, I suggest a little prebaking both sides over indirect heat (high temperature though) to set the dough so it is easy to move once loaded. If using prepared pizza shells, move right to step 2.

Pre roast the pine nuts in 350 oven or BBQ to being out the nutty flavours (they should be light brown but not burnt…and this changes very quickly so you need to watch them!).

Spread butter chicken generously over shell.

Chop the cilantro coarsely and sprinkle all over the chicken mixture.

Cover generously with mozzarella cheese.  Sprinkle the pine nuts and red onions over top.

Cook over indirect heat in BBQ or in an oven heated to 450F until cheese melts and edges start to brown. Using a pizza stone will help keep the bottom from burning.

Remove and let sit for 5 minutes. Top with optional green onions before serving.

 

With Whiprsnapr OK La Ginger Cream Ale

BBQ Kafta
From AllRecipes.com

Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 4-6 Servings

Ingredients

1 ½ lbs (700g) lean ground beef
1 medium onion, grated
½ cup finely chopped fresh parsley
¼ tsp cayenne pepper
¼ tsp ground allspice
1 tsp salt (to taste)
¼ tsp black pepper
Skewers

Method

Preheat BBQ to high heat. If using wooden skewers, soak in water.

In a large bowl, mix together the ground beef, onion, parsley, cayenne, allspice, salt and pepper until evenly blended.

Divide into 6 portions, and press around one end of the skewers to form a log shape approximately 1 inch thick and 6 inches long.

Turn BBQ to medium heat and grill for 10-15 minutes, turning occasionally until meat is no longer pink.

Serve with salad, rice, and OK La Ginger Cream Ale

beersunset-skinny

With Whiprsnapr Root of Evil Lager

Lake Erie Perch
From Food.com

Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 2 Servings

Ingredients

1 ½ cups all purpose flour
2 Tbsp paprika
½ tsp salt
1 egg
1 cup milk
½ cup butter
4 fresh Lake Erie perch fillets

 

Method

Mix flour, paprika, and salt together and set aside.

In a small bowl, blend the egg and the milk.

Heat butter in a large frying pan.

Dip perch fillets in egg wash first and then into the flour mixture.

Carefully place them into the hot butter in the frying pan and brown on both sides (~5 minutes per cm).

Remove from the butter and drain on a paper towel to absorb excess butter.

Serve immediately with salad and Whiprsnapr Root of Evil Lager.

Cheers & Enjoy your Savvy Hip Hops!

 

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Big thirst for Big Rig beers

Posted by Melanie

Monday, June 29th, 2015
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Let’s get right into it!  It’s time to raise a glass to the start of summer and to another month filled with delicious Ontario craft beer! This month Savvy Hip Hops brings you an assortment of brews from Big Rig Brewery located in Ottawa.

It’s been a busy and successful year for Big Rig since we featured them last June.  Not only have they settled into thiphops_largeheir new production brewery located in Kanata (103 Schneider Road) which used to house a plastics manufacturing company, but they have also opened a 2nd brewpub location in the east end of Ottawa (115 – 1980 Ogilvie Road).   While the restaurant owners focus on delivering good quality food – more on that later – brewmaster Lon Ladell takes great care in crafting their beers.

Open your Savvy Hip Hops Taste Case…

…and you will find an assortment of beers that would be great for summer, including:

Exclaim! Imperial Coffee IPAcrafted for the Toronto’s Session Craft Beer Festival
Release the Hounds” Black IP
Big Rig Gold – their signature beer
Big Rig Bongo – brand new!
Iron Arse Ale – a special brew which raises funds for RIDE for DAD.
A mystery beer in a bomber size bottle!

Beer & food go together like birds of a feather

Before meeting with Big Rig‘s brewmaster Lon Ladell, our new Savvy Team member Melanie & I had dinner at Big Rig’s new restaurant.  We thought ‘When in Rome…’  We were amazed and impressed that the restaurant was hopping on a Monday night (a good sign!).  A delicious menu, fantastic beers and most of all, staff that are crazy about beers.  “And all of our places have a cozy industrial vibe,” Lon described to Melanie during her interview to compile this issue of the Beer Backstory. For our Ottawa sudscribers, you may agree that Big Rig is must try. You may even see Lon in the experimental lab or bump into (not literally!) Senators hockey player & co-owner Chris Phillips.

Big thirst for more Big Rig?

Would you like more beer from this month’s 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 & enjoy your Savvy Hip Hops

Debbie & the Savvy Brew Crew

 

Introducing…
Big Rig Brewery

by Melanie Allen – newest member of the Savvy Team

 

When Savvy Hip Hops featured Big Rig Brewery one year ago, the FIFA World Cup was underway and Big Rig Lon Ladell low res croppedbrewmaster Lon Ladell (in photo) was keeping tabs on every match.  His love of soccer is never ending as I experienced firsthand when we met at Big Rig’s new production brewery and tasting room. A flat-screen TV in the tasting room was muted but tuned-in to a Women’s World Cup match. “I have to confess, I am PVR’ing and watching as many of the games as I can.”

From Milk to Beer…

Originally from British Columbia, Lon started his career working in the dairy industry before he discoveLons Lab Big Rig Brewery-121red that he was lactose intolerant! In 1995, he transferred those well-honed operational skills to an industry that is dear to his heart: beer.  He jumped in by volunteering at Spinnakers Gastro Brewpub in Victoria which eventually became a full time job.  Lon explained that the city is hopping for craft beers. “Half of craft beer made in Victoria is consumed in Victoria”.

Lon and his wife packed up shop and moved to Ottawa, his wife’s hometown, to take care of his father in law who was battling prostate cancer.

Two Creative Collaborations

Sitting at the tasting bar, we talked about his recent collaboration with Exclaim! (a Canadian music bigrig_logo-150x150magazine), creating a beer that debuted this month at the Session Craft Beer Festival in Toronto.   A big draw for this festival involves teaming up smaller craft breweries with celebrity partners, with the aim of collaborating on a unique beer to showcase.  Luckily, you have some of this great beer in your Savvy Hip Hops.

Lon expained “the process involved calls with his collaborators at the magazine.  They wanted to create something completely different – something bold with lots of flavor.”  With this in mind, Lon pitched the idea of using coffee for their new creation and sought out beans from Engine House Coffee (a roaster located in Eganville, ON).

A batch was brewed with the folks from Exclaim! onsite, and the Exclaim! 40 Weight Imperial Coffee IPA was  born.  Lon travelled to Toronto to attend the Session Craft Beer Festival and he described the Collaboration Nation portion of the festival as a very “friendly competition” that provides a forum for craft brewers to come together and enjoy their creations, as well as catch up with friends in the industry.

Another collaboration Lon has been involved for several years is Ride for Dad.  Three important men in his family – his father, his stepfather and his wife’s father all battled prostate cancer. Every year, Lon brews Iron Ride for Dad logoArse Ale to fundraise and support Ride for Dad – a series of motorcycle rides taking place across the country to raise funds and awareness for prostate cancer research. A portion of sales of this novel beer that always sells out quickly, is donated back to prostate research. We hope that you will enjoy this beer that is included in your Savvy Hip Hops. 

Cool new digs

The outsiBig Rig Brewery Kanatade of the new production brewery is unassuming and looks like a typical business located in an industrial park.  But inside holds some surprises!  The warehouse has been transformed to house a Tasting Room and a non-stop production facility.  The décor of the tasting room has similarities to those of their newest restaurant.  Stop in to pick up a growler or stay for a sandwhich & pint.

Over a beer, we also chatted about…

What’s your favourite style of beer?
“Hands down, ESB (Extra Special Bitter), because it provides a nice, balanced beer.”

What do you think about LCBO kiosks in grocery stores?
“I’m all for it.  It’s great. I see this as an opportunity for the government to say, ‘Listen we are going to give craft beer and wines more shelf space’. This is a big opportunity for them to do that.”  You can check out the complete article about these proposed changes in the Ottawa Citizen.

It’s the people that make a difference.

I’d like to end on a personal note:  Big Rig Brewery is in large part what it not only because of the quality and originality of their beers, but by the people involved in every facet of the business.  From the friendly and knowledgeable staff I met at their brewpub, to Lon’s generosity in showing this gal around the production brewery and letting me pick his brain, this is a business that believes in their products and finds the best people to help promote their products and make you feel welcome.

 

Cheers to Lon & the team at Big Rig!            

  

• Savvy Hip Hops Tasting Notes •

BRBrewery-104Below are Melanie’s tasting notes for each beer, some additional information on the beers, along with some suggested food pairings and recipes to try out with your beers.

Exclaim! 40 Weight Imperial Coffee IPA

Released in June, brought about by a collaboration between Big Rig and Exclaim! Magazine, this Imperial Coffee India Pale Ale (IPA) uses Nelson Sauvin (NZ) hops and fair trade, organic coffee beans from Engine House Coffee and undergoes a cold-soaking process. 7.5 % ABV and 80 IBU.

Tasting Notes:  Medium amber color.  Key aroma is freshly roasted coffee beans, which repeats on the palate but is extremely refreshing for this style.  This is really a coffee-drinkers dream in beer form.  Also on the palate: dried fruit, milk chocolate and a nutty finish.  The coffee flavours mellow the hoppy flavours present in an IPA.

Suggested Food Pairing:  Try with BBQ ribs (see recipe below), a Mexican Chicken Mole, or sip alongside a Chocolate Espresso mousse cake dessert.

Big Rig ‘Release the Hounds’ Black IPA

Lon was very happy to showcase Big Rig’s award for this beer, which won Gold in the category of American Style Black Ale at the Canadian Brewing Awards.  Galaxy hops (Australia) were used in making this beer.  6.2% ABV and 63 IBU.

Tasting Notes:  Very dark brown colour.  On the nose and palate, pleasing smoky and roasted notes.  Coffee flavour is less intense than the Coffee IPA (but still present).  Complex flavours including:  burnt sugar, black liquorice and smoke.

Suggested Food Pairing: This IPA would be delicious with various slow-cooked meaty stews, and a real treat with game meat such as venison and wild boar – pour some right in the stock!    

Big Rig Gold

Big Rig’s flagship beer.  A great beer to reach for when looking for a craft beer but with a North American Ale style .  4% ABV and 20 IBU.

Tasting Notes:  Medium golden color.  Light aroma of cereal grains and citrus on the nose.  Smooth and crisp, this beer is refreshing and clean with citrus notes.  Easy drinking, creamy with a light hoppiness on the finish.

Suggested Food Pairing: On its own on a hot summer day outdoors, or with your favorite pub-food (fried zucchini or mozzarella sticks), or with comfort food like a turkey pot pie.

Big Rig Bongo

Their first summer brew just released in time to be included in Savvy Hip Hops. This Radler style beer have gained in popularity over the past few years, but what makes this one standout is its refreshing blend of grapefruit and freshly grated ginger!  2.9% ABV.

Tasting Notes:  Light orange-golden color.  Fresh aromas of grapefruit pith and ginger which continue on the palate.  A great low-alcohol alternative that is refreshing and crisp.

Suggested Food Pairing: Can easily be enjoyed on its own, but would also pair nicely with guacamole and tortilla chips (see recipe below), seared scallops, pink grapefruit and spinach salad, or a Shrimp ceviche (using a blend of lemon and pink grapefruit).

Iron Arse Ale

This brew is near and dear to brewmaster Lon Ladell’s heart.  This beer is brewed annually to help support Ride for Dad, which raises funds to support prostate cancer research and awareness. Lon described it as something to be shared: “It’s great with Father’s Day coming up.  The beer is meant to be shared with neighbours”.   It’s available in growlers, bombers and also cans, making it easy to share with family and friends.   5% ABV

Tasting Notes:  Golden in color. Hay, grains, and some fruitiness on the nose.  The palate is filled with a repeat of these, along with a crisp minerality and grassiness.

Suggested Food Pairing: Would pair nicely with spicier dishes, such as Chicken Curry, or Spicy fried shrimp (see recipe below).

Surprise!  You have a Mystery Bomber in your Taste Case
It’s top secret (I don’t even know what your mystery bombers will be!), I can assure you that after having tasted more of Big Rig beers than what’s listed above (I recommend trying their Peppercorn Saison as well as their Hefeweizen), I have no doubt you’ll be pleasantly surprised with your Mystery Bomber.

 

• Recipes to enjoy with the featured Savvy Hip Hops •

 

With Exclaim! 40 Weight Imperial Coffee IPA

Coffee-Rubbed Ribs with Coffee Barbecue Sauce

From: www.weber.com

Prep Time: 30 minutes
Cook Time: 3.5-4 hours
Yield: 4-6 Servings

Rub Ingredients

2 Tbsp ground coffee
1 Tbsp packed dark brown sugar
1 Tbsp smoked paprika
1 Tbsp kosher salt
2 teaspoon coarsely ground black pepper
½ teaspoon garlic powder
2 meaty racks baby back ribs, each 2 to 2½ pounds

Sauce Ingredients

2 Tbsp unsalted butter
1½ cups minced yellow onion
¾ cup strong brewed coffee
½ cup ketchup
2 Tbsp packed dark brown sugar
2 Tbsp cider vinegar
2 Tbsp molasses
1 Tbsp Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon mustard powder

Method

Combine the rub ingredients. Season the racks evenly all over with the rub and allow them to stand at room temperature for 45 minutes before grilling. Prepare the grill for indirect cooking over low heat (250° to 350°F).

Meanwhile, make the sauce. In a saucepan over medium-high heat, melt the butter. Add the onion and cook until softened and beginning to brown, 7 to 8 minutes, stirring occasionally. Stir in the remaining sauce ingredients and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until slightly thickened and reduced to 1½ cups, 16 to 18 minutes. Remove from the heat. If you prefer a smooth sauce, use an immersion blender or regular blender to puree the sauce.

Place the ribs over indirect low heat, as far from the heat as possible, close the lid, and cook for 2½ hours. After the first hour, baste the racks with water, particularly any areas that are looking a little dry. Continue to baste with water every 30 minutes or so. They are done when the meat has shrunk back from the ends of most of the bones by ¼ inch or more.

Remove the racks from the grill and lightly brush them on both sides with some of the sauce. Wrap each rack individually in heavy-duty aluminum foil. Return the racks to the grill and cook over indirect low heat, with the lid closed, until very tender, 30 to 45 minutes more.  

 

With Big Rig Bongo

Melanie’s Best Guacomole

From: Melanie Allen’s Kitchen

Prep Time: 15 minutesGuacamole
Yield:  Dip for a party of 6-8

Ingredients

3 avocadoes
2 Tbsp minced onion
half of a large tomato finely chopped
4 Tbsp finely chopped cilantro
1 teaspoon minced garlic
1 teaspoon lime juice
Couple shakes of hot sauce (to taste)
Season to taste with Kosher salt and pepper

Method

In a medium bowl, mash (with a fork) together the avocados, lime juice, hot sauce, pepper and salt.

Mix in onion, cilantro, tomatoes, and garlic. Allow to sit for an hour in the fridge for best flavour.

Excellent served on its own with tortilla chips or homemade pita chips, but also good with wraps, tacos and club sandwiches. 

 

With Iron Arse Ale

Spicy Coconut Shrimp

From: www.foodandwine.com

Total Time: 40 minutes
Yield: 4 servings

IngredientsShrimp

1/3  cup all-purpose flour
1 teaspoon cayenne
1/2 teaspoon kosher salt, plus more for seasoning
1/2 cup panko
1/3 cup unsweetened shredded coconut
1/3 cup unsweetened coconut milk
1 pound large shrimp, shelled and deveined
Canola oil, for frying
Lemon wedges, for serving

Method

In a shallow dish, whisk the flour with the cayenne and the 1/2 teaspoon of salt. In a second shallow dish, mix the panko with the shredded coconut. Add the coconut milk to a small bowl.

Season the shrimp with salt. Working with 1 shrimp at a time, dredge it in the flour mixture, then dip it in the coconut milk, letting the excess drip off. Coat the shrimp in the panko mixture. Transfer to a plate. Repeat to coat the remaining shrimp.

In a large cast-iron skillet, heat 1/4 inch of oil until shimmering. In 2 batches, fry the shrimp over moderate heat, turning, until golden and crisp and cooked through, about
3 minutes. Drain briefly on paper towels and serve hot with lemon wedges.

Cheers & Enjoy your Savvy Hip Hops!

 

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Strathroy – Ontario’s Patriotic Brewery

Posted by Debbie

Tuesday, June 2nd, 2015
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Cheers to another month of fine Ontario craft beer! This month Savvy Hip Hops brings you an exclusive 2-4 from Strathroy Brewing Company located in…you guessed it… Strathroy, Ontario – just west of London.  We hope you will enjoy what’s inside your case and perhaps some of these brews could very well become your favourite summer quenchers!

Open your Savvy Hip Hops Taste Case… 

…and find four each of Strathroy’s 6 beer styles all packaged up in a neat two four.

Rich in history…

Pull out a beer from the box and notice anything interesting about the label? There is a certain year on prominent display surrounding the legacy of the War of 1812. Strathroy, like many neighbouring towns in western Ontario, are a patriotic crowd who respect history, tradition and two hundred years of peace with our American neighbours to the south.   Quite a few people in the Strathroy community are direct descendants of the soldiers who fought in that war.

Co-owner and brewmaster Alex Martin is no history expert but he came to realize something compelling about involving the legacy of the War of 1812 on his brewing practices.  Aside from being very passionate about making quality beer styles for his customers to enjoy time and again, he wanted to showcase a sense of community through his brewehiphops_largery. He respects every palate and pays keen attention to the feedback from the folks of Strathroy.  When the time came to officially establish the brewery, he saw it fitting to name it the Strathroy Brewing Company, as well as dedicating many of the names of their beer styles to the many Canadians who fought for peace during the War of 1812.

Today, nearly one year since the brewery has officially been in operation, they are casually referred as the “brewery of the people.” Alex has gone from brewing their classic flagship English style 1812 Independence Pale Ale to six different styles available year round, plus more in the works.  So, put a few beers in the fridge to chill and by the time you finish our Beer Backstory, they should be cool enough to tap into!

Found a new fav?
Would you like more beer from 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…
Strathroy Brewing Company

by Monique Ippolito

The Captain of the Ship

The brewery is owned by brothers Alex and Mathew Martin, with Alex at the helm of ship, while Mathew has a silent role. The Martin brothers grew very fond of a range of beer styles avaialble across the Atlantic during their backpacking days, particularly Germany and the Netherlands.   There was something about visiting one of Munich’s largest beer halls that sparked the hoppy passion in their hearts.  Today, they definitely aim to respect tradition and craft their beers with that in mind.

Alex (in photo below) is originally from Toronto but he is no stranger to Strathroy as he spent his university years in London completing a degree in chemical engineering.  Afterwards, worked in France for a couple years as a chemical engineer, then later dabbled into the coorporate world in Toronto.Savvy Hip Hops - Alex Martin

As time went by,  Alex kept up with his home brewing hobby and naturally became intrigued to what it takes to open a brewery in Ontario.  With his business experience combined with his entrepreneurial spririt, he made the plunge.  It took over two years of hard labour, number crunching and creativity – in other words: blood, sweat and tears – to get Strathroy’s doors open.

Beers steeped in history…

One thing Alex wants to ensure with his brews is that there is a variety of expressions for every palate.  He also wants to ensure that there is quality and consitency in their beers before launching them year round.  You will find out more about the beer styles in tasting notes section, but here is a little bit about their namesake.

Savvy Hip Hops - Alex Martin at pubThe folks of Strathroy are very steeped in history and there are quite a few reanactors in the community who volunteer their time to commemorate their brave ancestors’ battles.   Many of the battlegrounds are in and around Strathroy. It came naturally to the Strathroy brewing team to include this historal aspect to their brewery.  The community was thrilled and honoured to learn that the brewery would carry on the traditions as well.

The first beer style that was made available was the 1812 Independence Pale Ale.  They named it the “Inpendence Pale Ale” to commemorate the legacy of the soldiers who took up arms and faught for their Independence from the Americans. Prominently displayed 1812 on the label described the year the war went full blast. This is the only beer to have the year 1812 displayed.

A few months after the grand opening, several other beer styles filled the fridge.  All have a particular year prominently displayed on their labels and that is the year when the cannons went silent and a peace accord was struck – ie. the year of 1815.  With names like Peace Wheat, Hop Happy Haymaker, Lockstock Ale,  and Smokin’ Cannon Stout ; all paying tribute to the end of the war and future of peace.  The same goes for the 1815 Longwoods Lager, but this name commemorates the soldiers who faught bravely at the Battle of Longwoods in 1815.Strathroy Brewing Co logo

Just as significant as the names on the beers are the two fire breathing dragons on the label’s crest. These strong mythical creatures are  seen as a fine representation of the strong heritage the community shares involving their battle against a grand oponent; as well as the brewery’s growth in market mostly controlled by larger manufaturers.

The most rewarding part of the job, so far?

When the staff at Strathroy get approached from customers wanting to buy kegs and kegs of beer for their weddings, anniversaries or any milestone celebration; they are really touched.  “The fact the people in our community want my brewery included in such an occasion really means a lot”, says Alex.

Cheers to Alex & the brewery team!


 • Savvy Hip Hops Tasting Notes •

Savvy Hip Hops - StrathroyAlex mentioned that one of the biggest regrets he’s had in the business was not having more than one beer style at the time of the brewery’s inauguration.  That quickly changed as they now brew six beer styles around the clock. Plus, hope of adding two more styles before the end of the year.

Alex explains, all their beers are “bottle conditioned and non-filtered to maximize flavour, aroma and character in accordance with the Champagne style of natural fermentation, carbonation and maturation.”  Alex continues, “we craft our beers the old-fashioned way to resemble the taste and freshness of pouring straight from the cellarmaster’s cask.”

1815 Longwoods Lager

A traditional German-style golden lager, carefully crafted to be crisp, smooth and refreshing. 5.0% ABV

Tasting Notes:  Medium golden yellow appearance. Key aromas include citrus peel, fresh peach and lemon grass. These notes repeat on the palate with white grapefruit and lemongrass grass playing a more dominant role.  The malt flavours are mild but bring a noticeable creamy texture on the palate; and overall, well-balanced with a spicy and floral hoppy finish.

The brewery practices the German tradition of kräusening when brewing the 1815 Longwoods Lager for natural carbonation and a cellar-fresh taste. A process which consists of adding actively fermenting wort (young beer) to beer that has thoroughly fermented and is ready for bottling.

Suggested Food Pairing: Food friendly. Try with BBQ shrimp and scallop skewers – or sip while you BBQing those shrimp skewers!

1815 Peace Wheat

A Belgian-style wit beer crafted from a special blend of 7 hop varieties. 5.0% ABV

Tasting Notes:  Pale straw yellow with a naturally cloudy haze.  A light bodied beer with lively orange-lime citrus zest with floral notes dominate the aromas, while white grapefruit and gooseberry flavours dominate the palate.  The Peace Wheat finishes fry, refreshing and thirst quenching.

Suggested Food Pairing: Wheat beers make for enjoyable brunch pairings. Try pairing with the bacon and aged gouda frittata (recipe below). 

1815 Lockstock Ale

The latest addition to the Strathroy Brewing family, this brew is an Australian-style sparkling ale reminiscent of hot summer days on the Gold Coast. 4% ABV

Tasting Notes:  Pale straw with a light golden hue.  White grapefruit, lemon zest, stone fruit and grassy notes are more dominant on the nose.  While a touch floral hop bitterness harmonize with crisp citrus notes on the palate. Overall, a light bodied refreshing ale with a short crisp finish.

Suggested Food Pairing: Enjoy this light easy drinking beer with some fish tacos!

1812 Independence Pale Ale

A Traditional English-style pale ale that inaugurated the Strathroy Brewing Company. 5.5% ABVStrathroy Brewing Co bottles

Tasting Notes:  Bright medium copper in colour.  A nice creamy caramel note overpowers the nose initially with layers of dried peaches and apricot, sweet baking spices, orange zest and a mild lemon-lime hop note giving the nose a pleasant balance. On the palate, this beer is all creamy rich goodness with the aromas repeating on the palate right through to a long malty orange finish.

Suggested Food Pairing: Try pairing this bold brew with apricot and Gruyere stuffed pork tenderloin. 

1815 Hop Happy Haymaker Double Independence Pale Ale

An American-Style Pale Ale with a nice hop peppery note. 5.5% ABV

Tasting Notes:  Light copper with an amber hue. Pink grapefruit, pickled ginger, freshly cracked white, pepper, lime leaves and a touch of floral hops notes stand out on the nose. Lemon grass, ginger and pithy pink grapefruit are more dominant on the palate right through to a long spicy but refreshing finish.

Suggested Food Pairing: Don’t doubt pairing heat with heat! The spicy undertones in the IPA pairs quite well with the sweet and spicy notes in several South Asian dishes.  Try with Vietnamese spring rolls and peanut sauce.

1815 Smokin’ Cannon Stout

A classic Irish-style dry stout crowned by a velvety smooth head. 5.0% ABV

Tasting Notes:  Dark espresso brown appearance with a creamy caramel frothy head.  Aromas are rich in mocha, chocolate and baking spice with a well-balanced peppery and earthy hoppiness.  The aromas repeat on palate of this full bodied stout leaving a lasting impression of a boozy latte on the palate.

Suggested Food Pairing: Stouts never disappoint with hearty stews and roasts but have you ever it with ice cream?  Don’t wait for the fall to enjoy this stout. Try pouring into a cup of vanilla ice cream to make a stout float – a terrific twist on summer desserts!

 • Recipes to enjoy with the featured Savvy Hip Hops •

 

With 1815 Peace Wheat

Bacon & Gouda Frittata

From Monique Ippolito’s kitchen
Prep Time: 10 minutes
Cook Time: 35 minutes
Yield: 4-5 Servings

Ingredients

½ cup pancetta (or 10-12 strips of bacon), chopped
1 small onion, finely chopped
1 red pepper, chopped
2 cloves of minced garlic
2 tbsp. fresh chives, chopped
¼ tsp. smoked paprika
½ tsp. dried oregano
¾ cup aged Gouda cheese, shredded
8 eggs

Method

In a large bowl, whisk eggs, Gouda and chives and set aside.

In a large cast iron skillet, cook bacon over medium heat. After about 5 minutes add in the garlic, onion, red pepper, oregano, and paprika.

Cook for another 8-10 minutes or until the onions have soften and the bacon is fully cooked.

Mix in the egg mixture to the skillet and continue cooking on the stove for 2 minutes.

Move the skillet to a 350⁰F pre-heated oven and cook for 15 minutes.

 

With 1812 Independence Pale Ale

Apricot-Stuffed Pork Tenderloin

From: www.tasteofhome.com
Cook Time: 35 minutesPrep Time: 20 minutesApricot stuffed pork tenderloin - Taste of Home
Yield: 2 Servings

Ingredients

1 pork tenderloin (about ¾ to 1 lb)
1/3 cup shredded Gruyere or Swiss cheese
¼ cup thinly sliced dried apricots
1 tsp minced fresh thyme or ¼ tsp. dried thyme
1 small garlic glove, minced
¼ tsp salt
1/8 tsp pepper
Dash of cayenne pepper
1 Tbsp butter, melted

Method

Cut a lengthwise slit down the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove wrap; sprinkle with cheese, apricots, thyme, garlic, salt, pepper and cayenne pepper.

Roll up jelly-roll style, starting with a long end. Tie at 1-1/2-inch to 2-inch intervals with kitchen string; secure ends with toothpicks.

Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Brush tenderloin with butter. Bake at 375° for 30-35 minutes or until a meat thermometer reads 160°.

Let stand for 5 minutes before slicing.

 

With 1815 Hop Happy Haymaker Double IPA

shrimp rollsVietnamese Shrimp Spring Rolls with Peanut Sauce

From: www.chow.com

Yield: 16 rolls
Total Time: 50 minutes

Ingredients – for the Peanut Sauce

¾ cup natural-style creamy peanut butter
1/3 cup water
3 Tbsp hoisin sauce
2 Tbsp freshly squeezed lime juice (from about 1 ½ medium limes)
4½ tsp soy sauce
1 Tbsp granulated sugar
2 ¼ tsp chili-garlic paste
1 medium garlic clove, mashed to a paste
½ tsp. toasted sesame oil

Ingredients – for the rolls

24 medium shrimps (about 1 pound) peeled and de-veined
4 ounces dried rice vermicelli
16 (8 ½ inch) round rice paper wrappers
1 cup mung bean sprouts (about 3 ounces)
32 medium fresh mint leaves (approximately from 1 bunch)
32 fresh basil or Thai basil leaves
16 small fresh cilantro sprigs
2 serrano chilies, stemmed, halved, seeds removed and thinly sliced lengthwise into 32 pieces (optional)
1 medium English cucumber, peeled and cut ¼ by ¼ by 2/1/2 inch sticks
3 medium scallions, quartered lengthwise, then cut crosswise into 2 1/1 pieces (white & light green parts only)
8 Bibb lettuce leaves, cut in half

Method – for the Peanut Sauce:

Whisk all of the ingredients together in a bowl and set aside.

Method – for the rolls:

Bring a medium saucepan of water to a boil over high heat. Add the shrimp and cook until bright pink and just opaque, about 1 1/2 minutes. Drain in a colander and run under cold water until cool. Pat the shrimp dry with paper towels and place on a cutting board.

Holding your knife parallel to the cutting board, halve each shrimp horizontally. Place in a medium bowl, cover with plastic wrap, and refrigerate

Cook the rice noodles according to the package directions. Drain and set aside.

Place all of the ingredients in separate containers and arrange them in the following order around a work surface: rice paper wrappers, shrimp, rice noodles, bean sprouts, mint, basil, cilantro, serrano (if using), cucumber, scallions, and lettuce.

Place a clean, damp kitchen towel on a work surface. Fill a medium frying pan or wide, shallow dish large enough to hold the rice paper wrappers with hot tap water. Working with 1 wrapper at a time, completely submerge the wrapper until it is soft and pliable, about 15 seconds. Remove the wrapper from the water and place it on the towel.

Working quickly, lay 3 shrimp halves in a row, cut side up, just above the center of the wrapper, leaving about 1 inch of space on each side. Then layer a scant 1/4 cup of the rice noodles over the shrimp, followed by a few bean sprouts, 2 of the mint leaves, 2 of the basil leaves, 1 sprig of cilantro, and 2 pieces of serrano, if using; and place 4 of the cucumber sticks and 2 of the scallion pieces on either side of the noodle pile. Roll one piece of lettuce into a cigar shape and place it on top of the noodle pile.

Fold the bottom half of the rice paper wrapper over the filling. Holding the whole thing firmly in place, fold the sides of the wrapper in. Then, pressing firmly down to hold the folds in place, roll the entire wrapper horizontally up from the bottom to the top.

Turn the roll so that the seam faces down and the row of shrimp faces up. Place it on a rimmed baking sheet and cover loosely with plastic wrap. Repeat with the remaining wrappers and fillings. Leave 3/4 inch between each summer roll on the sheet so they don’t stick together, and replace the water in the pan or dish with hot tap water as needed.

If not serving immediately, keep the summer rolls tightly covered with plastic wrap at room temperature for up to 2 hours. Serve with the peanut sauce for dipping. 

 

 

Cheers & Enjoy your Savvy Hip Hops!

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5 Paddles – craft beers delivered!

Posted by Shawn

Monday, May 11th, 2015
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And here we go again! This month, Savvy Hip Hops brings you a new Taste Case of beer and hopefully some new favourites to help you enjoy the warmer weather that has finally arrived! Our April feature is 5 Paddles Brewing Company from Whitby with a variety of beer styles.

If you are not familiar with 5 Paddles and their unbelievable library of beers, read through the following pageshiphops_large of our Beer Backstory Magazine to get to know more about the 4 brewmasters (there were 5 when they started) – who have over 100 different beers made already in the short 2 years that they have been open.

5 Paddles uses the tagline “Durham’s Beer” which is aptly named as they are located just off the 401 in Whitby. The founders all met through a local home brewing club and now they are brewing beers around the clock. They really have become the local hot spot for craft beer, continually selling out everything they make right at the brewery.

Open your Savvy Hip Hops Taste Case…

…and find these eight bottles of beers all in refundable 650mL bottles, so there’s no reason to return your empties to the brewery, although we are sure you will want to visit after tasting these!

Baby Belg
Badass Pal Ale
In Your Face IPA
Home Sweet Home Pale Ale (2 bottles)
Her
Heroine of Niagara Wine Barrel Aged Wheat Ale
Brother Ian’s Belgian 8
Midnight Paddler

Note: some Savvy Hip Hopsters will receive 1 bottle of Belgian Midnight Paddler in replacement for the Midnight Paddler…the brewery was a couple of bottles short at the time of shipping.

Found a new fav?  

Would you like more beer from 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…
5 Paddles Brewing Company 

by Shawn McCormick

“Durham’s Beer”, 5 Paddles is conveniently located just 5 minutes off of the 401 in Whitby, and is definitely worth a stop for anyone heading by on the highway! 

Why “5 Paddles”?

The five original founders met through the local home brew club. They had tossed around the idea of starting a bre5 Paddles logowery together but weren’t sure how to do it. Along came Broadhead Brewery in Ottawa, who just happened to provide the exact nanobrewery model that these ambitious home brewers were looking for. That little spark combined with their passion, and soon the brewery was born. Looking for a name, they realized that they all would have a hand (or a mash paddle) in the brewing process as active brewers, and the name just seemed right! 

A Banker, A Mechanic, A Horticulturist, and a Brewer’s Supply Store Owner walk into a bar…5 Paddles Front

It may sound like the start of a corny joke, but the beer coming out of 5 Paddles is no joke! These experienced home brewers all brought their diverse, favourite recipes to the partnership, giving consumers an extremely wide variety of styles to choose from right from the day they opened. Over time, they’ve evolved to where each partner can brew any beer. But that doesn’t mean they have lost their originality! With about 100 beers in their repertoire, these brewers like to experiment and try different things.

Not in the LCBO?

I had a great chat with Ed Woods, who gave up his job as a diesel mechanic to be one of the Paddlers, told me that they have had a hard time keeping up with demand since the day their doors opened two years ago. With a small 2.5 barrel (~225L) system, all of the beer is snapped up through the front door. They aren’t offering keg delivery service yet, but some local bars and restaurants want their beer on tap that they actually come and pick up kegs themselves at the brewery!

At 5 Paddles, “we’ve never spent a dollar on marketing, yet we keep getting busier and busier”, says Ed. “Word of mouth is spreading amazingly fast. The other day, one of the locals was in the brewery and said ‘my neighbour told me that he HAD to stop and try your beer.”

Moving on Up!5 Paddles

Luckily, 5 Paddles has just purchased some 10 barrel (~900L) equipment which is going to allow them to increase their production substantially. They also realized they needed more space and moved late last year to a space nearby that will house the new larger equipment. Ed hopes that at some point, they will “hit a ceiling” and actually have supply meet the demand. Does that mean the end to small batches though? Not at all, as Ed explains that the 2.5 barrel system will be kept for experimenting and running the “one-offs” that 5 Paddles has become famous for.

 Last Words…

5 Paddles BottlesEd and I talk about the changes in Ontario’s craft beer industry. Ed’s excited about the great beer coming out, noting “Great beers are raising the bar for everybody. When I try a great beer, I get motivated and think that I have to make something better than this!”. Indeed his motto isn’t “Try 5 Paddles Beer”, but rather “Try new stuff. Try everybody!”

We raise a glass to the 5 Paddles team!

 

 •Savvy Hip Hops Tasting Notes•

 

5 Paddles makes so many different beer styles, but with their demand outstripping supply, we had to work hard to pull together enough beer for this month’s delivery. You’ll find a little bit of everything in your Taste Case this month, and if you have friends who are into beer, you might want to invite them over to try some of these!

Baby Belge (Belgian Ale)

A sessionable, golden Belgian Ale with the right mix of malt and spice! 4.7% ABV5 Paddles Ales

Tasting Notes:  Golden straw colour. Wheat and cereal notes dominate the nose at first, with hints of honey, lemon, and spice. On the palate, there’s the expected banana and bubblegum influence of the Belgian yeast, and a light hop bitterness and white pepper spice on the finish. Very refreshing sipper for a warm sunny afternoon outside!

Suggested Food Pairing: Food friendly. Try it with Gruyere grilled cheese (with or without caramelized onions on it).

 

Home Sweet Home (Pale Wheat Ale)

With a deeper colour and more malt-forward notes, this fresh and creamy Pale Ale is 5 Paddles’ best-selling beer and comes in at 5%.

Tasting Notes: Malt forward ale with lots of cereal and honey malt on the nose. The palate is a touch sweet at first (all about those honey malts) and then finishes with some nice drying hops. The vanilla is very light and comes through more as some toffee and “double-double” coffee notes. 

Suggested Food Pairing: Classic weeknight burgers on the BBQ, or just about anything fried!

 

Badass Pale Ale (American Pale Ale)5 Paddles Badass Beer

The first beer ever made at 5 Paddles, and refreshing for 6.3% ABV

Tasting Notes: Copper coloured, this is a malt forward Pale Ale with toffee and buckwheat honey  dominating the nose, and citrusy hops notes playing second fiddle.  On the finish, the hops kick in and take over with some tart grapefruit pith dominating the remaining malt stickiness, readying your palate for another sip.

Suggested Food Pairings: Shellfish, fried foods, pizza, or simple cheese and charcuterie.

 

In Your Face IPA (American IPA)

A big, bold IPA with 6.5% ABV, for those of you who love hops!

Tasting Notes:  As brewer Erin Broadfoot describes it, this is “A crisp and easy drinking west coast style IPA that is light on malt flavor and heavy on the hops. Hops lend notes of citrus, chardonnay, lemon and grapefruit.”  What else can we add? It is an excellent take on an American style IPA, with great hoppiness, spice, and malt balanced.

Suggested Food Pairings: This one says Mexican – try with burritos, nachos, or quesadillas.

there’s more…

 

Heroine of Niagara (Merlot Wine Barrel Aged Wheat Ale)5 Paddles Merlot Ale

For those of you who have not tried sour beers, this is a great introductory beer! 6% ABV.

Tasting Notes: With a nose of candied apple and clementine, you know this is something different! On the palate, the sweeteness is contrasted with some grapefruit-like sourness, and hints of dried fruit and oak. The finish is slightly sour and almost has a tannic astringency that is very refreshing. This is a great introduction to the sour beer style!

Suggested Food Pairings: Try this one with Tomato salad with vinaigrette dressing or enjoy in the evening with a chunk of blue cheese!

 

Brother Ian’s Belgian 8 (Belgian Strong Ale)

This is 5 Paddles take on a Belgian Strong Dark Ale, and is a big, bold beer at 9.5% ABV.

Tasting Notes: The nose on this hazy brown beer is all about the sweet malts with toffee, cereal, roasted malt, and molasses. There is raisin and cherry joining on the palate, as well as toffee and light coffee notes. There’s enough hop and malt bitterness to make the finish dry, spicy and delicious!

Suggested Food Pairings: Barbecue, and grilled and roasted meats.

 

Midnight Paddler (Imperial Stout/Black IPA)

Unfortunately we couldn’t get enough Midnight Paddler for all of you, so in your Taste Case you will either have a Midnight Paddler or a Belgian Midnight Paddler. Both have the same beer base which starts as a Russian Imperial Stout with a load of hops (which is why some refer to it as a Black IPA). The difference in the yeast makes a huge difference, and indeed the in brewery, Belgian version is called a “Royal Canadian Quad”. Both 10% ABV.

Tasting Notes

Midnight Paddler: Very dark beer with roasted malt aromas of chocolate and black coffee. Noticeable hops influence in both floral and grapefruit notes. The palate is all stout at first with sweet malt notes at first, then the citrus and pine flavours you’d expect in an IPA hit. 5 Paddles Midnight Paddler

Belgian Midnight Paddler: Same deep colour and roasted malt and cereal aromas. The Belgian yeast used in this one brings out some dried fruit notes (figs and raisins) and some definite banana influence – one of our reviewers described the palate as a “chocolate covered banana”!

Suggested Food Pairings: Grilled meats, rich and creamy desserts like tiramisu or chocolate cheesecake.

 

• Recipes to enjoy with the featured Savvy Hip Hops •

 

With 5 Paddles Badass Pale Ale

Bacon-Wrapped Shrimp     

From Beerchow.com

Prep Time: 5 minutes
Cook Time: 8 minutes
Yield: 34 Servings

Ingredients

1 dozen 12/16 count shrimp – peeled, deveined and tails on
1/2 lb. quality maple-smoked bacon
(Requires 4 wood or metal skewers)

 Method

Preheat grill to medium.

Cut bacon in half so you have 2 shorter strips per slice. Take half piece of bacon and wrap around shrimp totally engulfing it. Slide onto skewer (Remember to soak wood skewers in water, and even when well saturated the exposed ends still may burn apart. You can add tin foil onto the grill outside of the cooking areas where your wood skewer is exposed to the grill flames.) Slide 3 shrimp per skewer.

Grill the bacon wrap shrimp on the skewer for approximately 3 – 4 minutes per side making sure the bacon is cooked. If you’ve wrapped the shrimp properly the shrimp will cook slower and not overcook.

Slide cooked shrimp off of skewer and serve immediately with rice, veggies, and a glass of Badass Pale Ale. 

 

 With 5 Paddles Home Sweet Home Pale Ale

Beer Battered Fish

From Shawn McCormick’s family kitchen

Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 4 Servings

Ingredients

1 lb (500g) white fish fillets (halibut, cod)
½ bottle of Home Sweet Home Pale Ale
1 ¼ cup all purpose flour, plus some additional for dusting
3 tsp baking powder
1 tsp salt
1 tsp pepper
1 tsp paprika
1 egg
Enough oil (2”-3” minimum) to deep fry in the pan you are using.

Method

Heat oil to 375°F

Mix the flour, baking powder, salt, pepper, and paprika well, ensuring there are no clumps of baking powder.

Beat the egg and fold into the flour mixture.

Slowly add the beer, mixing well to get rid of any clumps. You want it slightly thinner consistency than pancake mix, so add more beer or flour until you have the right consistency.

Wash the fish fillets and pat dry with paper towels. When dry, dust them with flour and dip into batter, ensuring they are well coated.

Slowly lower them into the hot oil. Deep fry until golden brown on each side, turning as required. This should take 4-6 minutes per batch.

Serve with fries, salad, and more Home Sweet Home Pale Ale!

 

With (Belgian) Midnight Paddler

Coffee Rubbed Pork Tenderloin                      

From Shawn McCormick’s kitchen

Prep Time: 10 minutes
Cook Time: 21 minutes
Yield: 4-6 Servings

Ingredients

3 lbs (1.5kg)  pork tenderloin

The Rub

4 Tbsp fine ground espresso
3 Tbsp brown sugar
1 Tbsp smoky paprika
1 Tbsp Italian seasoning
1 tsp cumin
1 tsp chilli powder or chipotle powder (more if you like it spicy)
1 tsp ground black pepper
1 tsp salt
BBQ Sauce (optional)

Method

Mix all rub ingredients together. Generously coat the meat on all sides with the rub. Leave in the fridge for 5-6 hours (or even overnight).

Heat the grill on high until it is very hot (over 400°F), then turn the heat setting to medium.

Grill the meat 7-8 minutes per side until the internal temperature reaches 140°F. Baste with optional BBQ sauce if you want. Remove, cover lightly with foil and allow them to sit for 7-8 minutes. They should still be pink and moist in the center.

Slice into medallions and serve with sides and a glass of Midnight Paddler or Belgian Midnight Paddler.

Cheers & Enjoy your Savvy Hip Hops!

 

 

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