Posts Tagged ‘Beyond the Pale Pink Fuzz’

Good times at work makes good beers!

Posted by Debbie

Tuesday, January 27th, 2015


Savvy Hip Hops beer of the month club 
Featuring Beyond the Pale Brewery

-January 2015 –


We have a saying at Savvy Company – “if it’s not fun, it’s not worth doing”. This month we are featuring Beyond the Pale Brewery – and everyone at this brewery certainly believes in this saying too.  When I asked Ashleigh Craig (she’s the VP of Everything) what makes work so much fun, she replied with a big smile, “we laugh constantly – and these good times make good beers!”

hiphops_largeWe are thrilled to kick off the year by introducing you to Beyond the Pale (aka BTP).  The demand is great, the people at the brewery are fun & friendly and their beers are awesome.  One of our Savvy Brew Crew members, Shawn McCormick is a fan & tells his story, “You got to be in the know. I saw a tweet that one of Shane’s (the brewmaster) long awaited experimental beers was ready.  When I dropped by after work that day, they were already sold out!”

Our subscribers in Ottawa are in for a treat as they are assured growlers of signature beers as well as a new beer – you are the first! For our subscribers in Toronto, rarely BTP beers are shipped beyond of Ottawa, so after a few sips, we are confident that you will have reason for a road trip to the capital (or call us to arrange for more BTP beers in a ‘care package’ to be shipped to you).

Open your Savvy Hip Hops Taste Case…

Beyond the Pale kegWe are sure that a smile will come over your face when you open your Taste Case.  Inside you will find some BTP treats along with an assortment of 5 growlers of these 6 different beers:

Found a new fav?

If you would like additional bottles of any beer featured in this months’ Savvy Hip Hops, or previously featured breweries, 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 & enjoy your Savvy Hip Hops!
Debbie & the Savvy Brew Crew


Beyond the Pale Brewery

by Debbie Trenholm

“I knew that I did not want to work for someone”, says Shane Clark (centre in photo below) as a smile comes to his face. He caught the entrepreneurial spirit early & after a career dotted with ventures including real estate, his ultimate dream was realized. He brought his home brewing hobby to the next level in 2011 when Shane and his high school buddy, Rob McIssac (left in photo below) openned the doors to Beyond the Pale Brewery in Ottawa.

Beyond the Pale guysRob dreamt of starting a brewery business. He lived in the United States for a number of years, and when he returned to Ottawa, he missed the craft beers that he had discovered south of the border.  Shane, meanwhile was making beers in his basement that hit the mark of what Rob longing for. More experiments, more beers, more late nights & of course loads of laughter, Rob & Shane decided to make it happen – start their own own craft brewery business.

I remember when rumours started & Ottawa was all a-buzz about the brewery with the weird name starting up.  Now beer lovers in Ottawa know exactly where the brewery is located, recognize the picket fence logo anywhere & ask for the beers by name at the pubs.

So what is with the name?

“My wife found the name,” Rob stated.  It does not only sound cool, it also has a historical meaning.  Lore according to Wikipedia explains that ‘The Pale’ was the region of Ireland that was under the control of the English government during the late Middle Ages. Over time, the size of this region reduced to an area along the east coast stretching from south of Dublin to the town of Dundalk.

In Latin, the word pale is palus, meaning stake or picket in a fence.  Naturally, this became the meaning of a boundary and eventually the phrase beyond the pale refers to something outside the boundary.   Now knowing all this, it is definitely appropriate name for a brewery that is constantly experimenting!

“Sometimes we call ourselves ‘Beyond the Ridiculous’ “ confessed Ashleigh with a laugh.

Big…really fast

It only took two short years, for the team to outgrow their space.  Bags of hops & kegs are stacked high everywhere, yet no one seems to mind. In true BTP style, they make a joke about it. “Everything we do here is  because of fun” proudly says Al Clark (Shane’s Dad – right in photo above).

In a few months, the tasting room & brewery operations will move to their new ‘digs’ in Ottawa’s City Centre where loads of room awaits. “I get an office with a door” remarks Rob, “and Ashleigh gets a desk!”  No doubt these are exciting times at the brewery and it is all a testament that they are onto a great thing!

Pushing their own boundaries

Beyond the Pale CutoffsRegulars visit the brewery & belly up to the tasting bar stating, ‘I want whatever brew is new’.  Shane & the trio in the beermaking team are constantly experimenting in the brewery and at their homes.  “We encourage our team to take ingredients from the brewery & play with their beer creation at home.  Who knows? They may create the next BIG beer for us.” When the brewery moves into their new space, Shane will bring all of his home brewing gear for the team to use onsite.  They have already decided that this equipment would be called, “The Kids Are Alright”.

And Shorts in January?

I happened to visit the brewery on a Thursday…High Stakes Cut-off Thursday that is.  While it was -32 outside with the wind chill, I was shocked that the brewing team were in cut offs.  Ashleigh explains, ”it’s been going on for 9 months.  It started with a bet that whoever forgets to wear cutoffs to work on Thursdays, owes the others steaks…really good steaks.”  So far, the ‘tradition’ has not been broken…that is how they roll at Beyond the Pale.


• Savvy Hip Hops Tasting Notes • 


By cracking open your Taste Case, you will find that Beyond the Pale has something for everyone. Round up your beer lovin’ friends & enjoy the growlers.  The growlers are best kept cool for a month or so before opening.  But seriously…why wait? 

Pink Fuzz

Beyond the Pale - ShaneGrapefruit Wheat 20IBU/6% ABV

This unique brew has become Beyond the Pale’s signature beer. “Not your Bavarian grandfather’s wheat beer – far from it! It is the non-beer drinker’s beer”, explains Shane, who BTW does not eat fruit of any kind…go figure!

Brewmaster’s Tasting Notes: We use real grapefruit zest and juice at different points in the process to insert the character of the fruit into the beer.  The hops are carefully selected to emphasize the citrus notes, but the grapefruit flavour is surprisingly subtle & the bitterness of the grapefruit is nicely balanced by a zip of sweetness in the finish that makes it refreshing & far too easy to drink. ”It’s like a Mimosa!” exclaims Shane. 

Suggested Food Pairing: It goes down smooth on its own or with spicy Asian foods (think Phad Thai).  Hard crumbly cheeses – cheddar, parmesan, pecorino even manchego would be great.  If you like seafood, scallops & oysters would be mighty fine too. 

Rye Guy

Rye PA 52IBU/6.7% ABV

Brewmaster’s Tasting Notes:  Rye Guy is a West Coast style IPA that uses a ton of rye malt (that gives it a sweetness) as part of the all-Canadian grain bill. The American hops give it distinctive citrus and pine notes. The result is a very crisp, full-bodied beer that is surprisingly sessionable for 52 IBUs. “There is hop on the front & back with a sweet middle – like an Oreo cookie”, commented Savvy Brew Crew Debbie during the tasting at the brewery.

Suggested Food Pairing: Hands down this is begging to be enjoyed with a spicy Indian curry or Mexican fare.  

Breaking Bitter

English Special Bitter 38IBU/5.3% ABV

BTP’s most to-style beer.  Not always available, Shane & his team wanted to make a very malt-forward ale utilizing traditional ingredients that would have been used for a English-style Special Bitter.

Brewmaster’s Tasting Notes:  In true BTP style, Shane explains, “we upped the ante with boatloads of East Kent Goldings hops to give off a massive floral, grassy & citrusy aroma, followed by an amazingly balanced flavour, plus a big hop-forward finish with lots of sweet malt.”

Suggested Food Pairing: A British style beer deserves British fare – fish & chips would be delicious.  So would spicy sausage (aka Bangers & Mash) or even Sheppard’s Pie. 

HOYF (Hop On Your Face)

IPA 77IBU/7.1% ABV

Get ready for an EXPLOSION of hops! This brew takes it to the limit.  It’s made with 33 lbs of hops in a 700L batch – compare that to Pink Fuzz that has only 8 to 9 lbs of hops.

Brewmaster’s Tasting Notes: An unabashedly intense and aromatically obnoxious beer that is like nothing you have had before, without the overwhelming bitterness some IPA’s can carry. Those are Shane’s words my friend…and he & his team are proud of the balance between bitterness & hop that they were able to achieve in this beer.  And beer lovers are happy too!

Suggested Food Pairing: Fire up the BBQ for steaks or pork chops or pick up the phone & order in your favorite Indian curry.

Belle Hop Porter

Beyond the Pale Belle HopsPorter 51IBU/7.8% ABV
Note: this beer was not ready at the time of our tasting at the brewery. 

Brewmaster’s Tasting Notes: This is our inaugural collaboration we did with Stock Pot Ales. This robust porter is a bit bigger in booze, hops, and body than is traditional for the style, but we made it work. Massive amounts of chocolate and roasted coffee counter the heavily hopped beer. Piney and herbal notes add freshness to the rich, spicy ale.

Suggested Food Pairing: Meat…meat…meat!


The Darkness

Oatmeal Stout 30IBU/5.6% ABV
Chocolate lovers – get ready!

Brewmaster’s Tasting Notes: The Darkness is an incredibly dark and creamy beer that will overwhelms  the palate with loads of dark chocolate, cola & espresso coffee. “Holy smokes this is amazing’, commented Debbie during the tasting at the brewery.

Suggested Food Pairing: Anything with smokey bacon or alternatively, Ashleigh suggests to enjoy with rich chocolate desserts.


• Recipes to enjoy with your Savvy Hip Hops •

With Pink Fuzz…

Lemony Lentil Soup

From Fresh Tracks Café at Whitewater Ski Resort, British Columbia
Whitewater Cooks by Shelley Adams with tips from Savvy Company’s Debbie Trenholm
Yield: 6 to 8 Servings


2 cups of red lentils (dried)
2 Tbsp olive oil
2 large onions, diced
6 cloves garlic, minced
3 carrots, diced
¼ tsp red chilli flakes (optional)
1 Tbsp oregano
1 Tbsp rosemary, chopped (fresh is best)
2 bay leaves
8 cups of vegetable or chicken stock (TIP: replace one cup of the broth with white wine if you have some open!)
juice of 2 lemons
2 tsp lemon zest 

Garnish (optional):

1 cup feta cheese, crumbles
2 Tbsp fresh dill chopped


Rinse the lentils in a colander & set aside to drain

Heat the olive oil in a large pot, add onions & sautée until translucent. Add carrots, garlic, salt, pepper, chilli flakes, rosemary, oregano & bay leaves.  Stir well and sautée until the carrots are tender.

Add stock (and wine) and the lentils. Bring to a boil.

Remove bay leaves. At this point, you may purée the soup or just leave it as is (TIP: I haven’t puréed before)

When the soup is done cooking, add lemon juice, zest and more salt & pepper to taste.

To serve, ladle the soup into bowls & sprinkle feta & dill on top. 


With Rye Guy…

Mexican Beef Brisket & Winter Squash Chilli

From Canada’s Top Trending Recipes for 2014
Yield: 12 Servings


O Canada recipe Mexican chilii6 dried ancho chilies
2 cups boiling water
6 oz. bacon, diced
4 cups chopped white or yellow onions
5 lbs (approx. 2 to 2.5 kg) first-cut beef brisket, cut into 3-inch chunks
Salt and ground black pepper
2 jalapeno chilies, stemmed, seeded and chopped (optional)
6 garlic cloves
2 tsp cumin seeds
1 tsp dried Mexican oregano
1 tsp ground coriander
2 Tbsp chili powder
14 1/2-oz. can diced fire-roasted tomatoes with green chilies
12-oz. bottle beer, plus more if needed…of course some to enjoy while cooking!
1 bunch cilantro, stems and leaves separated
7-oz. can diced fire-roasted green chilies
3 cups of  2-inch chunks peeled and seed butternut squash

Finely chopped red onions
Peeled, seeded, and sliced avocado
Shredded Monterey Jack cheese
Warm corn or flour tortillas


Tear apart the dried ancho chilies, then discard the seeds and stems. Place the torn chilies in a small bowl. Pour the boiling water over them, then soak until soft, at least 30 minutes, or up to several hours.

When ready to proceed, heat the oven to 165°C (325°F).

In a large Dutch oven over medium heat, sauté the bacon until it begins to brown. Add the onions and cook, covered, for 5 minutes.

Season the beef with salt and pepper. Remove the pot with the onions and bacon from the heat and stir in the beef.

Place the soaked chilies and about 1/2 cup of the soaking liquid in a blender (save the remaining liquid to add to the pot later, if needed). Add the jalapenos (if using), garlic, cumin seeds, oregano, coriander, chili powder, and 2 teaspoons of salt. Blend to form a puree, then add to the pot along with the diced tomatoes, beer, cilantro stems and green chilies.

Stir well, cover, place in the oven, and bake for 2 hours. If the chili becomes too dry during cooking, add some of the reserved chili-soaking liquid or more beer. The meat is done when it is fork tender. If the meat is not yet fork tender, return the covered pot to the oven and check it every 20 to 30 minutes. Once the meat is tender, stir in the squash and bake for 20 minutes more, or until the squash is tender.

Remove the pot from the oven. Use a spoon to skim off any fat on the surface of the chili. Season with salt and pepper. Divide between serving bowls with the cilantro leaves, red onions, avocado, cheese and tortillas on the side.


With HOYF (Hop on Your Face)…

Cauliflower & Swiss Chard Salad

Beyond the Pale signFrom Long Nights & Log Fires Cookbook, by Ryland Peters & Small
Yield: 4 to 6 Servings

This Middle Eastern flavoured dish is delicious as a main course or as a side dish with grilled pork chops, spicy sausage, ham or roasted turkey. The earthiness of this dish will be delicious with beer.


¼ cup olive oil
1 small to medium sized head of cauliflower cut into bite size florets
1 teaspoon ground cumin (this can be more if you like stronger flavours)
6 large Swiss chard leaves, chopped into 1 inch wide strips (alternately use spinach leaves- unchopped or beet greens)
1 red onion, chopped
2 garlic cloves (or can use more if you rather)
14 oz can chickpeas, rinsed & drained
¼ cup tahini (sesame seed paste – alternatively use smooth peanut butter)
2 Tbsp freshly squeezed lemon juice
¼ cup freshly cracked white pepper


Put oil in a large skillet (cast iron is best) and set over high heat. Add the cauliflower florets and cook for 8 – 10 minutes turning often until they are dark, golden brown.

To the skillet cumin and cook, stirring for 1 minute to cover all of the cauliflower.

Then add Swiss chard, onion & garlic and cook a further 2-3 minutes until chard has wilted & onions are translucent. Add the chickpeas to the pan and stir.  Season to taste with salt

TIP: if your skillet is not large enough for this recipe, fire up 2 frying pans on the stove & make the vegetable mixture.  Once done, combine both pans into a big bowl at the last minute.  

Combine tahini, lemon juice and white pepper in a small bowl and add a little salt to taste. Whisk to combine.  Transfer the vegetables to a bowl and drizzle the dressing over the top to serve.  Enjoy hot or serve warm.


With The Darkness (other BTP beers too!)

Best Bacon Jam – EVER!

From The Endless Meal
Yield: 2 cups


1 lb bacon
2 large onions (red or white), quartered & thickly sliced
½ cup brown sugar
1/3 cup strong brewed coffee or espresso
½ cup water
1 Tbsp balsamic vinegar


Cut the bacon into half inch slices and add to large frying pan. Cook over medium heat for about 10 minutes stirring frequently until the bacon is just cooked (not crispy).

Remove bacon from pan & let sit on a plate lined with paper towels to remove some of the fat.

Pour off bacon drippings into a metal cup or bowl & set aside

Into the frying pan still laced with bacon fat, add onions and cook on medium for 8 to 10 minutes until translucent. Reduce to low heat. Add sugar & stir.  Continue to cook for about 20 minutes until the onions have carmelized (the kitchen will smell devine at this point!). Add coffee, water and the reserved bacon, stirring frequently until the onions are thick & jam like.  This may take about 30 minutes.

Remove pan from heat & stir in the balsamic vinegar. Taste & add more salt if necessary.

Serve hot with red or white meats as an accompaniment, chutney or garnish.  Alternatively store in a Tupperware container or jar for up to a week.   I have used this is omelettes, added to soup, spread on toast in the morning or de-glazed a pan of sausages. You’ll get hooked and want to double the recipe next time!

Cheers & Enjoy your Savvy Hip Hops!


Having a party? Make it a wine, craft beer & artisan cheese tasting

Posted by Debbie

Monday, August 12th, 2013

Looking for a different party idea for friends or for a business networking event?  We have some wonderful Savvy Sommeliers on our Team and we are called on frequently to create a special gathering for family & friends or businesses call us to design a way to thank clients & employees. No matter what the occasion the events we create are fun.

A few weeks ago we hosted a client appreciation event for a local business to celebrate summer. It was one of those sweltering, steamy days during the mid-July heat wave that you really need to have a chilled Ontario rosé in your hand, or better yet an ice-cold craft beer to help unwind after a busy day. Held at the picturesque Ottawa Rowing Club overlooking the Ottawa River, our guests were treated to the latest & greatest wines from across Ontario in addition to some thirst-quenching craft beers made in Ottawa.

Our guests enjoyed summertime hors d’oeuvres made by The Mixing Bowl Catering that were paired with the various drinks.  And we had a Savvy Cheese Bar with a variety of artisan cheeses from Ottawa & Quebec  that our Cheese Sommelier Vanessa especially selected.

To tempt your tastebuds & give you an idea for your next party, here’s what we served…and we continue to receive rave reviews!

~ On Arrival: Sparkling Wine ~ 

Palatine Hills Romeo Blanc de Noir Sparkling VQA

Special Savvy Bin Ends price $22.95 (regular $29.95)

Popping the cork is a great way to begin any event. This sparkling wine made in Niagara-on-the-Lake is our top selling Savvy Bin Ends wine. Your guests will be Wowed with the light salmon colour & outstanding taste. Made with 100% Pinot Noir grapes, this bubbly is a perfect way to celebrate summer. Refreshing with the zippy acidity & elegant mousse (winespeak: bubbles) with citrus, strawberry & apple notes.

Suggested food pairings: Served well chilled, this wine is lovely on its own, with shrimp or paired with light appetizers.

Chef Scott Lucas at The Mixing Bowl created a Chili citrus marinated watermelon with garlic feta cheese & pickled rind to go with this bubbly.

~ Refreshing White, Rosé Wines & Craft Beers ~


Keint-He Voyageur Vidal VQA 2011

One of Prince Edward County’s hidden gems! This boutique winery is so small that you won’t find them at the LCBO. We are delighted to showcase their wines in our Savvy Selections wine of the month club.

Vidal is the same grape that is often reserved to make icewine. In this case, this wine is not sweet at all, rather it is dry, crisp & refreshing.  There are loads of delicious aromas & tastes that may remind you of fresh fruit salad in a glass!  Our Savvy Sommeliers picked this wine for our Savvy Selections subscribers to enjoy as it is perfect to unwind in a deck chair at the cottage or back yard deck with a good book.

Suggested food pairings: BBQed pork tenderloin


Daniel Lenko White Cabernet VQA 2011 

A unique wine using grapes from some of the oldest vineyards in Niagara, especially a unique Rosé made with Cabernet Franc & Cabernet Sauvignon grapes!

Suggested food pairings: Aromas of wild strawberry, pink grapefruit & peach that follows into the taste. Delicious chilled on its own, with grilled salmon or beef & strawberry spinach salad.


Daniel Lenko wines are hard to find & we are delighted to offer them this month for Savvy Selections – our wine of the month club – the best way to have Ontario wines delivered to your door every month! 

  Our Savvy Sommeliers chose 3 wines that are ready to drink now – at the cottage, at a campsite or on a deck chair in your backyard.   In addition to this unique Rose, our subscribers received bottles of these delicious Daniel Lenko wines:

Old Vines Chardonnay VQA 2010 – a classic, finely-balanced Chardonnay barrel aged in French oak
Old Vines Merlot 2008 – a BIG fruit filled red wine.

Sign up now & have great Ontario wines…delivered! 



Beyond the Pale Pink Fuzz

This is a refreshing wheat beer that the brewmaster (who remarkably doesn’t like fruit of any kind!) concocted by adding grapefruit zest and pulp at different points in the beer making process to insert a zippy character of grapefruit into the beer.  The hops were carefully selected to specifically emphasize the citrus notes in each pint.

Photo credit: Debbie Trenholm

Big Rig Raspberry Ale 

Brewmaster Lon Lodell tapped the keg of his first-of-its-kind creation at Big Rig in time for us to showcase at this corporate event.  Our guests were treated to this brand new wine!  A refreshing cold one with subtle raspberry – we heard many ‘yum’ followed by nodding heads of approval were heard at the event. This brew certainly made an impression


Roasted asparagus-risotto cake with herb mascarpone cream
Honey date chicken roulade on a sweet potato coin

~ Red Wines & Craft Beers ~


Lailey Vineyard Canadian Oak Pinot Noir VQA 2008

There is a fantastic story about how winemakers where talking shop over beers at a summer backyard BBQ & created a new way of aging wine…with native Canadian oak.  Read this story in our Savvy eZine – our mini magazine for our Savvy Selections subscribers. 

When plans were made for Bank of Canada’s Mark Carney’s final Board of Governors dinner, I was called on to be the Sommelier for this VIP event & it was easy to select this truly Canadian wine crafted in Niagara-on-the-Lake by Lailey’s renowned winemaker Derek Barnett.

Suggested food pairings: Pinot Noir could be served lightly chilled (10 mins in the fridge) with BBQed salmon, pork chops or portabello mushrooms.

Kacaba Cabernet-Syrah VQA 2011

Now this is a BIG red wine! Whenever I am asked to find a bold red wine from Ontario…Kacaba Vineyards of Beamsville Bench (aka Niagara Escarpment) will always impress. They are consistently crafting outstanding red wines that turn heads & win awards. Few of their wines are available at the LCBO, so we showcased their big red wines in our Savvy Selections wine of the month club early this year.

Suggested food pairings: Fire up the BBQ & uncork this wine to enjoy with steak, lamb, burgers…and ribs too!


Kichesippi Hell or Highwater

This is the summer seasonal beer from Ottawa’s first brewery. Only brewed until mid-August, be sure to visit the brewery to get some of this Bavarian Lager.  Brewed with a combination of German malts, German noble hops and a genuine Munich yeast, this is a good example of the ‘session beers’ enjoyed in Bavarian beer gardens…or your back deck in Ottawa!

Beyond the Pale Hop on your Face

A uber hoppy beer, this brew has strong aromas & tastes of hops.  This big beer loaded with high alcohol at 7% is the cold one you want to have with heavier foods – think BBQed steak, ribs or thick pork chops.


Olive stuffed meatball crusted with parmesan & tomato coulis
Wild mushroom gallette with avocado pesto

~ Savvy Artisan Cheese Bar~ 

Have you had cheese & wine – absolutely!  How about cheese & beer?  Our Savvy Cheese Sommelier Vanessa selected these cheeses from across Canada that she thinks are great to nibble on during the summer:


Raw sheep’s milk made by Back Forty Artisan Cheese located in Lanark County, Ontario

Interesting Fact: Pressing a cheese during the cheesemaking process expels more whey and gives the paste a firm, dense texture as found in Bonnechere. 

Migneron de Charlevoix

Pasteurized cow’s milk made by Madison D’Affinage Maurice Dufour, Baie-Ste.-Paul, Quebec

Interesting Fact:  Washed rind cheeses age or ripen from the outside in, and the inside out, contributing to both the complexity of the aging process as well as the flavors and aromas of the cheese itself.

Avonlea Clothbound Cheddar

Raw cow’s milk made by Cow’s Creamery, Charlottetown, PEI

Interesting Fact:  Roughly 100 liters of Holstein cow milk goes into making 1 wheel of Avonlea Clothbound Cheddar

Chèvre Fatale

Pasteurized goat’s milk made by Fromagerie Les Folies Bergères, Sainte-Sixte, QC 


Need a hand planning your party?

Call on us anytime.  Whether you’re planning a surprise birthday celebration, a family get-together, a client appreciation event or corporate team building, we can make all of the arrangements for you.  Whether wine, beer, cheese or catering is required, every event we design is customize & will suit your budget.

Give us a call at 613-SAVVYCO (728-8926) to talk to Amanda our event manager extraordinaire or email her on .  We are ready to help make your next event a memorable one!