Posts Tagged ‘Big Rig Gold’

Big thirst for Big Rig beers

Posted by Melanie

Monday, June 29th, 2015

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 & enjoy your Savvy Hip Hops

Debbie & the Savvy Brew Crew


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


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


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


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


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


Total Time: 40 minutes
Yield: 4 servings


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


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!



Big Rig keeps getting bigger

Posted by Katy

Tuesday, July 8th, 2014


Savvy Hip Hops beer of the month club 
Featuring Big Rig Brewery

– June 2014 –


In case you missed the ‘News Flash’ June 13-21 was the 4th annual Ontario Craft Beer Week & we did our part to celebrate by including this month’s Savvy Hip Hops delivery during the week-long province wide celebration.  Added to that, the Savvy Brew Crew wanted to make sure that you were well stocked for Canada Day weekend too!

Savvy Hip Hops beer of the month clubWe are constantly amazed how quickly the craft beer industry is growing in Ontario. Case in point, when OCB Week was launched in June 2010, there were 25 craft brewers featured at 110 events. Now in its fourth year, this week features over 30 craft brewers up and down the province and boasts over 150 events.  Now that is one celebration!

Big Rig Lon and KatyAlso in June, FIFA World Cup kicked off & there is a buzz everywhere – and we are not talking about the annoying sound of the South African Vuvuzela!  This buzz is definitely apparent when you walk into the Big Rig Brewery & Restaurant in Ottawa.  When Savvy Brew Crew member Katy Watts (left) & I met with Big Rig’s brewmaster Lon Ladell (right) for lunch, the buzz got louder & louder as soccer fanatics filled the pub to watch the game & have a pint with lunch.  If you haven’t been to the pub, stop in & be sure to ask for Lon. He loves the Savvy Hip Hops & is eager to meet all of you who are being introduced to his brews.

In this month’s Savvy Hip Hops Taste Case, you will find two ‘bomber’ bottles of each:

Iron Arse Ale –especially made brew to fundraise for RIDE for DAD
Big Rig Session India Pale Ale
Big Rig Black India Pale Ale
Big Rig Belgian Blonde
Big Rig Gold – their signature beer
Big Rig Rideau Red

Need more Big Rig?

bigrig_logo-150x150If 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 (if it is still available at the brewery that is!). Put us on speed dial – Savvy Hip Hops Hotline: 613-SAVVYCO (728-8926) or

Debbie & the Savvy Brew Crew


Big Rig Brewery

by Katy Watts

Ottawa’s West End isn’t exactly known for its beer, in fact, it really isn’t known for much outside of fast food chains and a certain Swedish furniture store…you know Canada’s largest IKEA. That all changed in 2012 though, when the skeleton of a long defunct steakhouse was torn down to make room for a brewpub rumoured to be backed by an NHL player. As the brewpub was built (and I know as I live nearby) and commuters waiting in traffic got a bird’s eye view of stainless steel tanks being lifted in place, the mystery started to unfold.

Starting with Stars

Chris Phillips Big RigWith any new business venture, Big Rig collected superstars in their own respective fields. The headliner is defenceman Chris “Big Rig” Phillips, top pick in the 1996 NHL draft and alternate captain of the Ottawa Senators. The nickname “Big Rig” was given to him by his teammates since he hails from the oilsands town of Fort McMurray, Alberta.

Supporting him are experienced restaurateurs Jimmy Zourntos and Angelis Koutsos of the Baton Rouge chain and Pierre Cleroux, co-founder of Ottawa’s Clocktower Brewpub. Of course, a brewpub wouldn’t be complete without an experienced brewmaster, filling that role is Lon Ladell.

From Milk to Beer…

During my interview at the corner seat of the bar, Lon & I chatted over the roar of soccer fans & TVs.  Lon originally hails from British Columbia where he worked in the dairy industry before discovering 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.

Big Rig Lon LadellLon told me that interestingly, Victoria has become synonymous with the growth of craft beer in Canada, “Half of craft beer made in Victoria is consumed in Victoria”. In a short year, his volunteering turned into a full time job as he took the reins and brewed his first batch of Mitchell’s Extra Special Bitter.

15 years and over 3,500 commercial brews later, 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. While Ottawa may not have had the craft beer community that his former home had, things were starting to change. When Big Rig opened its doors and tapped their first keg they were welcomed with opened arms and empty glasses.

SRide for Dad logoince then Lon and his brew team have been well rewarded for their brews, both by official award ceremonies and by the locals who don’t hesitate to tell him what they think.

Lon is very excited to have won gold for Big Rig’s Black IPA at the 14th annual Canadian Brewing Awards.  “This is a big deal”, exclaims Lon with a big smile.

More cool deets about one cool dude

OCB recently spotlighted Lon, here’s some backstory clips to share with you:

What is your preferred beer style?
Obviously I have a great love for so many styles but I would the first one that I will always gravitate towards is a Schwarzbier – A black as night German Lager.

If you were to die & come back as a beer, what would it be?
Scotch ale for sure… full bodied, amber & you get a little surly after a few.

Breaking Beer News!

Now Big Rig is expanding their production by opening a brewery and tasting room in Kanata (10 minutes from the original brewery site) that will handle the demand for their brews at the brewpub, events and the LCBO. Debbie has visited this location that is currently under construction and she reports that “This place is HUGE!” Stay tuned for announcements of Savvy Hip Hops events that will be hosted here once the dust settles (literally!).

Lons Lab Big Rig Brewery-121Lon explains that the new facility will decrease the strain on the small 10 barrel brewing system that we have now.  We make a lot of beer in such small confines (known as Lon’s Lab).  “This will be the spot where I will play with different flavours and styles, while the signature beers will be made at the new facility.”

This is great news for Big Rig & for the Ottawa beer scene.

We raise a glass to Lon & the Big Rig team! 


• Savvy Hip Hops Tasting Notes •

Katy shares her notes about each beer, along with her picks on what to serve … and some fun recipes too.

Big Rig Gold

At 5% ABV and 20 International Bitterness Units (IBU) this smooth beer with crisp hop finish is perfectly paired with watching the game.

Tasting Notes: Big Rig’s flagship beer made with a blend of Canadian and German malts has a smooth mild body with subtle grain flavour and herbal spice thanks to a dose of German hops.

Suggested Food Pairing: Balanced malt sweetness and crisp hops lends this beer to pair well with a variety of different foods, especially those with a sweet and spicy contrast. Try this with red thai chili wings, jalapeño salsa or nachos…or Katy’s pizza recipe (on the next pages)


Big Rig Rideau Red

Crystal malts are used to create the sweet, malt backbone and the unique amber colouring of this brew. Floral hops are then added at the wort boil lending some hop bitterness while still letting the malt profile shine – 5.2% ABV, 18 IBU.

Tasting Notes: There’s a pleasant aroma of sweet malt and caramel that carries on to the flavour. Crisp hop bitterness lingers at the end, not overwhelming, but just enough to keep the malt profile from being cloying.

Suggested Food Pairing: Spiced and smoked foods love the sweet caramel notes and citrus aromas of this smooth brew. Make a pot of your favourite chili, grill some chicken breasts with sticky sauce or slow cook a pork shoulder.


Iron Arse Ale

This 5.2% ABV Amber Ale is brewed annually to support Ride for Dad, a series of motorcycle rides taking place across the country to raise funds and awareness for prostate cancer research. It’s a cause close to Lon’s heart as his wife’s father and both his father and stepfather were diagnosed with the disease.

Tasting Notes: In one word…Balanced. Sweet bready malts mingle with grassy, lightly bitter hops and a crisp carbonation. This is a wonderfully sessionable beer meant to be enjoyed at the end of a long ride.

Suggested Food Pairing:  Lon declares,“Anything off the BBQ slathered with Iron Arse BBQ Sauce”


Session India Pale Ale

This is the beer made for long summer days! Full hop flavour, but at a lower alcohol percentage – 4.8% ABV.

Tasting Notes: Brewed with a solid Canadian malt base and loaded with addition after addition of Citra hops this brew is over the top fruit and tropical flavours – peach, lychee, citrus.

Suggested Food Pairing: The big hop flavour in this beer craves Indian spices like coriander, cumin and cardamom. Pair this with Indian Butter Chicken (Katy’s recipe follows) to cut through the spice and refresh your palate so you can dig in for another taste. 


Black India Pale Ale

This is the gold award winning Black IPA, also known as a Cascadian Dark Ale, borrows the malt profile of a stout or porter and pairs it with the aggressive hoppiness of an India Pale Ale. The result is a deliciously complicated beer that you’ll have to sample a few times to make sure you’ve found all of the flavours.

Tasting Notes: At first taste this seems like a stout; roasted flavors of malt and coffee mingle with dark cocoa, but then the bittering tropical Galaxy hops hit and wipe away whatever misconceptions there were. The finish is dry with lingering roast, but that only makes taking another sip that much more appealing.

Suggested Food Pairing: The strong malt and hop profile of this brew needs strong flavours to match. For cheeses, think of extra old cheddar; for food think of a juicy burger cooked on the grill. Or, combine the two with Katy’s ‘Juicy Lucy’ recipe that follows.


Belgian Blonde

Originally brewed to appeal to European Pilsner drinkers, this style offers some Belgian complexity while still being light and easy to drink.

Tasting Notes: Sweet pils malt and earthy hops are the background for the Belgian yeast to shine. Notes of citrus esthers and spicy clove phenols pair well with the wonderfully lively carbonation making it easy to drink, but packed with flavour.

Suggested Food Pairing: Serve as an aperitif or pair with light salads or a cheese plate with white rind cheeses like Camebert, Brie or Brillat-Savarin….and watch the World Cup of course!


• Recipes to enjoy with the featured Savvy Hip Hops •

With Big Rig Gold …

Beer Infused Pizza Dough

Big Rig Beer Pizza DoughFrom Katy’s Kitchen
Yield: 2 crusts


3 1/2 cups all-purpose flour
2 teaspoons instant yeast (or use traditional yeast, follow directions & proof before heading to step 2)
1 teaspoon baking powder
1 1/2 teaspoons salt
2 tablespoons olive oil
1 1/2 cups room-temperature Big Rig Gold (very important, it can’t be cold)


Preheat the oven to 450°F.  If using a pizza stone, spread a handful of cornmeal on the top before placing it on the lower rack.

Combine and knead all of the ingredients (your preference, mixer or by hand) until the dough is combined and smooth.  Add additional flour if needed.

Cover the dough and let rise for 30 minutes to 2 hours.

Divide the dough in half and do your best to create a pizza shape (or your best interpretation of a pizza shape).

If you’re a pizza pro and using a paddle to transfer your pizza to and from the oven (a good investment, $5 at a restaurant supply store) spread another handful of corn meal on the top of the paddle and place the pizza on top.  If you’re not using a pizza stone or paddle, place the dough on a lightly greased or parchment-lined baking sheet.

Bake pizzas for 5 minutes, remove from the oven and add toppings.  If you’re a pizza pro you’ll try to match the toppings to the beer used in the dough – IPA for a meaty tomato sauce combination, brown ale with a margherita and a pumpkin with a sweet caramel onion and bacon combination.

Bake for another 15 minutes – until the bottom is crisp and the cheese is bubbly.

Remove from the oven, slice and serve with a beer. And hide leftovers from significant other!


With Big Rig Black India Pale Ale…

Juicy Lucy (Stuffed Cheddar Burger)

Juicy Lucy Cheddar stuff burgerFrom Katy’s Kitchen
Yield: 6 medium sized burgers


4.5 lbs beef short rib
2 cups shredded old cheddar –  with more for “sampling” while you cook!
½ tsp garlic salt
1 T Worcester sauce
Salt, pepper


Meat – whether you grind it yourself or buy pre-ground meat, make sure it’s top quality!  If you use beef short ribs, I was able to make 6 medium sized burgers from 4lbs of short ribs (bone included in weight).

Separate meat from bones then cube meat & grind.

Season with your favourite burger seasonings – I used salt, pepper, garlic salt and Worcester sauce.  Form thin patties and layer generous heaping of cheese in the middle of patty.

Place another thin patty on top and seal both patties together to create a flying saucer, put on the grill & VOILA!

Your choice to warn friends of the molten cheese that awaits them inside the burger. 


With Big Rig Session India Pale Ale…

Butter Chicken

From Katy’s Kitchen
Yield: 4 servings


250 gm of boneless chicken, cubed
2 onions, minced
1 tomato, pureed
1 tbsp of tomato paste or sauce
1 tbsp of butter, ghee, or oil
1 tsp of minced garlic
1 tsp of minced ginger
2 tsp of coriander powder
1 tsp of chilli powder (use Kashmiri chilli powder for better results)
1 tsp of garam masala or chicken masala
1 large pinch of kasuri methi / dried fenugreek leaves
1 cup of milk
3 tbsp of cream or pureed cashew paste (soak and grind cashew nuts)
1-2 tsp salt (adjust to taste)
1/4 tsp of turmeric powder
1 small bunch of coriander leaves / cilantro, for garnish


Heat the butter in a pan and add the minced onions. Fry until golden brown.

Add the ginger, garlic, coriander, chilli powder, turmeric, and salt. Fry for a minute until fragrant.

Add the pureed tomato and tomato paste and cook for 3-4 mins until the mixture bubbles uniformly.

Throw in the kasuri methi, milk, and the cubed chicken. Cook covered for 8-10 mins until the chicken is soft. The chicken will let out more water, just check once or twice in between and give the curry a stir.

When the chicken is cooked, open the lid and cook for .a further minute or two. If the gravy is too thick, add some water at this stage

When done, add the garam masala or chicken masala and the cream or cashew paste. Give it a good stir, but don’t let it boil.

Adjust salt, garnish with the coriander leaves, and remove from fire.


Cheers & Enjoy your Savvy Hip Hops!