Posts Tagged ‘brewery in Bath Ontario’

Baseball & beer team up at Left Field

Posted by Katy

Friday, May 6th, 2016
Share

savvy-slider-beer-bg

Savvy Hip Hops beer of the month club
Featuring Left Field Brewery
–  April 2016 –

 

It’s time to play ball…at the brewery!  Come & see what’s new at Left Field. For me, discovering a new craft brewery is fun – there’s always something that makes their beer stand out from everything else that I have tried.

That’s why I always jump at the chance to visit breweries and going on their tour – there is always something new to learn & see. And to top it all off, I am often struck by the passion the brewers and owners about their beer. Then the war stories come out – always interesting to hear how a brewery has overcome a particular struggle (and every craft brewery has one to share!).

Mark and Mandie Murphy left their careers, went back to school and have taken on new jobs of owning a brewery where they are brewing beer around the clock. Whether you’re a baseball fan or not, you’ll appreciate the thought put behind the names and the flavours behind each beer. Now….let’s play ball!

In this month’s Savvy Hip Hops, you will find:

In Quick Picks & Taste Case…

hiphops_large-292x300Eephus Oatmeal Brown Ale
Maris* Pale Ale
Sunlight Park Saison
Prospect: Galaxy
1st and 3rd Berliner Weisse
Wrigley
a ‘surprise beer’ – just bottled & the jury was still out on the name…

In the Taste Case – ONLY…

Multiples of the beers listed above PLUS an extra special beer:  Anniversary No. 3 

Beer Me! Want more?

Call our Savvy Brew Crew & we’ll do our best to arrange a special shipment for you of some of your favorites.  Savvy Hip Hops Hotline: 613-SAVVYCO (728-8926) or cheers@savvycompany.ca

Cheers!
Debbie & the Savvy Brew Crew

 

Introducing…
Left Field Brewery

by Katy Watts, Cicerone & member of the Savvy Brew Crew


Batter Up!

This month marks the 3rd anniversary of Left Field Brewery. The dream started several years earlier in 2010 when Mark Murphy (in photo below) chose to leave his accountant job and attend Niagara College’s Brewmaster and Brewery Operation’s Management Course. While he was pursuing brewing, his wife, Mandie, started a brand management role with Constellation Brands managing their coolers, ciders, spirits and flavoured wine portfolios. When Mark was learning brewing, Mandie was learning how to sell and market alcohol. Now that is teamwork!

Mark MurphyUsing a home-built 25 litre homebrew system modelled after the Sabco Brew Magic, Mark and Mandie researched and tested each recipe before starting production as a contract brewery in 2013. They chose baseball as their theme because they are both BIG fans of the game.

Off the mark, they were a contract brewery using excess production space at Grand River Brewery (featured in Savvy Hip Hops in July 2014) and Barley Day’s (featured last month) to brew their recipes. “We liked the idea of being able to test our brand and our recipes in the market with minimal risk before investing in our own production facility. Having our own brewery was absolutely always the goal,” says Mandie.

Pitcher Goes into the Windup…

Baseball is back signThe search for a home for Left Field Brewery led Mark and Mandie to a location on Wagstaff Drive in Leslieville. “We brewed our first batch one year and four days after taking over the building, which isn’t bad for a construction project of our size,” notes Mandie. The timing couldn’t be more perfect! The photo above is the ‘big empty space’ that they would be transforming.  As the finishing touches were being put on the brewery, the Toronto Blue Jays were just starting the season. Nothing goes better with baseball than beer, especially if you can have it in Left Field’s own baseball themed taproom!

It’s a Grand Slam!

Now that they have a field to play on, Mark, Mandie and their 12 employees can step up to bat for other challenges – like creating new seasonals! That’s why you won’t find Left Field’s flagship beer, Eephus Oatmeal Brown Ale in LCBO’s outside the Toronto-area. “Our goal is to keep making a variety of seasonals and one-offs and expanding Eephus outside of Toronto would prevent us from being able to do that.” Good news though, Sunlight Park Saison is making its debut in the  major leagues (Toronto LCBOs) at the end of May as a summer seasonal.

Here’s to Mark, Mandie & the Left Field Crew!


• 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!

Eephus Oatmeal Brown Ale

Eephus cansInspired by the Eephus pitch – a low speed, high-arching junk pitch that can catch the batter off-guard. This 5.5% ABV (Alcohol By Volume), 35 IBU (International Bitterness Units).  American Brown Ale is Left Field’s flagship beer and available in Toronto-area LCBO’s. Eephus is Left Field’s only canned offering and is packaged by a mobile canning operation called Sessions Craft Canning.

Tasting Notes: This deep brown ale has a wonderful thick khaki head emitting strong notes of roasted malt, cocoa, caramel and dark fruit. The flavour is somewhat bitter with the roasted malt and coffee, but is rounded out with sweet flavours of nutty caramel and dates. The oatmeal adds a wonderful creamy body that makes it a delight to drink.

Suggested Food Pairing: The roasted/nutty flavours pair perfectly with grilled meat, pulled pork or a bag of roasted peanuts. Serve alongside a cheese plate filled with Gouda, Comte and milder cheddar and blue cheeses.

Maris* Pale Ale

marisIn 1961, Roger Maris made history when he beat Babe Ruth’s 1927 60-homerun record. His style of straight to the point baseball without being flashy or boastful is the inspiration for Maris* Pale Ale. For beer fans, the name Maris has another meaning as this 4.5% ABV, 40 IBU beer is brewed with Maris Otter malt.

Tasting Notes: This beautiful golden ale sports a nice white cap and isn’t afraid to show off its biscuity sweet, pine aroma. The Maris Otter malt provides a solid biscuit, almost nutty base for a medium hop finish of pine and citrus rind.

Suggested Food Pairing: This session-style pale ale is made for sunny days at the ball park! Enjoy a plastic cup of Maris* Pale Ale with hot dogs, nacho’s with liquid cheese or a bready pretzel.

 

Sunlight Park Saison

sunlight parkLeft Field’s spring and summer seasonal is brewed in honour of Toronto’s first professional baseball stadium. Sunlight Park was an all wood structure that could seat 2,250 fans and housed the International League baseball team, the Torontos. This 5.7% ABV, 22 IBU saison is brewed using malted wheat, honey malt and two kilograms of grapefruit zest in every batch.

Tasting Notes: Pours light gold – almost yellow with the cloudiness from the yeast. The aroma is a mixture of sweet with grapefruit, honey and grain and pepper-y yeast spice. There’s a crisp tart, but bitter grapefruit flavour that is balanced by the honey malt and spiced with pepper. Refreshing!

Suggested Food Pairing: Mandie says a favourite pairing at the brewery is sushi with a side of seaweed salad.

 

Prospect Single Hop IPA with Galaxy

prospectLeft Field is seeking out new hop prospects with their single hop India Pale Ale series. Each batch is brewed with the same malt recipe, but showcases a different hop. This 6.1% ABV bottle showcases the Australia Galaxy hop.

Tasting Notes: Be prepared to be transported to a tropical island! There are wonderful aromas of just ripe mango, passionfruit, grapefruit and a caramel background. The flavour is bright with more of those tropical juice notes with a slight hop bitterness that’s similar to grapefruit pith.

Suggested Food Pairing: With the big citrus and tropical notes in this beer I’d tend to go more towards Mexican flavours. Fajitas, fried fish tacos and carne asada con mojo would both compliment the hops and malt bill.

 

Wrigley Oat Pale Ale

wrigleyThis 5.5% ABV, 40 IBU brew shares its name with Left Field’s brewery mascot (in photo left) and of course…Wrigley Field in Chicago. 50 cents from every bottle sold goes to improvements in Wrigley’s local dog park.

Tasting Notes: Pours slightly cloudy with a chunky white head and distinctive aromas of orange and pine hops. Thanks to oats being in the mash there’s more body and a somewhat creaminess to the mouth feel that rounds out the hop flavours, but there’s a distinctive pine bitterness that lingers at the end.

Suggested Food Pairing: The mouthfeel and pine hops would work well with pub favourite appetizers like nachos or zucchini sticks as it’ll help clear and refresh the palate.

 

1st and 3rd Berliner Weisse

1stand3rdThis interpretation of a Berlin favourite is brewed by kettle souring the mash with a strain of lactobacillus and fermenting using a blend of Belgian and American yeast. Traditionally this 4% ABV tart ale would be served with the option to add a fruit or herbal (woodruff) syrup, but it’s a nice treat on its own.

Tasting Notes: Pours with a beautiful chunky white head and a wheat-y aroma with a subtle tart-funk at the end. There is very little (if any) hop aroma or taste, but the wheat-heavy grain bill and slight citrus tart zing makes this beer very refreshing without being overpowering.

Suggested Food Pairing: Go for the ultimate combination of salt and sour with a bag of your favourite french fries. 1st and 3rd will not only be a great contrast, but cut the fat from the fries (and optional mayonnaise).

 

Anniversary No. 3 (in Taste Case only)

Anniversary_No_3As we mentioned earlier, Left Field is celebrating their 3rd anniversary and what better way to celebrate it than with a special beer? This 7.6% ABV special saison is brewed with French saison yeast and dry hopped with New Zealand Nelson Sauvin hops.

Tasting Notes: With the dry hopping of Nelson Sauvin hops this saison is turned into a Belgian IPA of sorts. The aroma is all hop with an almost white wine character, boarding on being ‘catty’ while the pepper yeast is almost an afterthought. The flavour is similar to a fruit salad with a subtle alcohol note with the peppery yeast showing more strength in the finish.

Suggested Food Pairing: Left Field suggests a fish and chip pairing, but I’d also go with steamed mussels served with thick pieces of baguette.

 

Recipes to enjoy with the featured Savvy Hip Hops•

 

With Eephus Oatmeal Brown Ale

Pulled Pork Nachos

Recipe and Photo: French’s

Ingredients

Recipe pulled pork nachos2 lbs boneless pork butt or shoulder
2 cups Eephus Oatmeal Brown Ale
1/2 cup brown sugar
1/3 cup mustard
1/4 cup molasses (or honey)
1 tsp cinnamon
1 Tbsp kosher salt
1 tsp pepper
½ tsp garlic powder
¼ tsp cayenne peppe
8 oz tortilla chips
2 cups shredded cheddar cheese
¾ cup corn
¾ cup black beans
¼ cup jalapenos
¼ cup sliced red onions

Method

Place pork butt in the bottom of a slow cooker. In a large bowl combine and mix Eephus Oatmeal

Brown Ale, brown sugar, mustard, molasses, cinnamon, salt, pepper, garlic powder and cayenne. Pour mixture over pork butt. Set slow cooker to Low setting for 8 hours. When pork is cooled, shred the meat into bite-sized pieces using two forks. Set aside.

Heat oven to 350°F. Lightly cover baking sheet with non-stick spray. Place half of the chips, pulled pork, corn, black beans, jalapenos, onions and cheese. Repeat with remaining ingredients for an additional layer. Bake until cheese melts, about 20-25 minutes.

 

With Sunlight Park Saison

Grapefruit Saison Sour Cream Ice Cream

Recipe grrapefruit sour cream ice creamRecipe and Photo: The Beeroness

Ingredients

1 cup sour cream
1 cup heavy cream
1 cup sugar
½ tsp salt
¾ cup Sunlight Park Saison
2 Tbsp cornstarch
3 Tbsp fresh grapefruit juice grapefruit zest

Method

Place all ingredients in a blender and blend until smooth.

Churn in an ice cream maker according to manufacturer’s specifications until soft serve consistency (about 15 minutes).

Pour into an airtight container, freeze until set (about 2 hours).

 

With Wrigley Oat Pale Ale

Beer Cheese Dip

Recipe and Photo: Betty Crocker

Ingredients

Recipe beer cheese dip8 oz cream cheese, softened
1 cup shredded Cheddar cheese
½  cup shredded Gouda cheese
½ cup shredded Monterey Jack cheese
½ cup Wrigley Oat Pale Ale
1 tsp honey mustard
1/8 tsp cayenne pepper

Method

Heat all ingredients in a 2-quart saucepan over low heat, stirring frequently, until cheese melts and mixture is smooth. Spring with red pepper and green onions and serve with chips.

 

Enjoy your Savvy Hip Hops!

 

Share

MacKinnon Brothers grows from barnhouse to brewhouse

Posted by Katy

Monday, February 8th, 2016
Share

Savvy Hip Hops

Savvy Hip Hops beer of the month club
Featuring MacKinnon Brothers Brewing
–  January 2016 –

At MacKinnon Brothers BrewingIvan and Daniel have taken a passion for their ancestral land and changed the focus from farming to brewing. With that slight change, it doesn’t mean that the brothers have forgotten about their farming roots. If anything, brewing has focused their efforts as they hope to one day source all of the ingredients that go into their beer from their family farm.

The 1784 farmland – located in the rural town of Bath, Ontario – is already providing the water as well as some wheat and hops for their brews, this could be one of the first breweries in Ontario you could say has its own terroir.

In this month’s Savvy Hip Hops Taste Case, you will find these beers…

…in your Quick Picks:

  • Savvy Hip Hops beer of the month clubCrosscut Canadian Ale – 4 cans
  • 8 Man English Pale Ale – squealer bottle
  • Red Fox Ale – squealer bottle
  • Wild Peppermint Stout – squealer bottle

…in your Taste Case:

  • Crosscut Canadian Ale – 6 cans
  • 8 Man English Pale Ale – squealer bottle
  • Red Fox Ale – squealer bottle
  • Wild Peppermint Stout – squealer bottle
  • 1784 Historic Ale – squealer bottle

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 613-SAVVYCO (728-8926) or cheers@savvycompany.ca

Cheers!
– Debbie & the Savvy Brew Crew

 

Introducing…
MacKinnon Brothers Brewing Company

by Katy Watts

 

MacKinnon Brothers - grainsAs I continue my journey of learning about craft beer and how it’s brewed I’ve discovered there isn’t one ‘best’ way to do it. In fact, one of the thrills of being a craft beer fan is being able to visit local breweries and learning what special ingredients or techniques a brewer uses to impart different flavours, aromas and even colour in beer.  Ivan & Daniel explained it best…

The ingredients for many of the beers we enjoy are ordered. Hops are bought in pellet-form from the United States and Europe. Malt comes in sacks from one of the great malting companies. Yeast is ordered from a catalogue and water is purified and treated with minerals. Since all of these ingredients are, for the most part, brought in there is no ‘beer terroir’ like there is in the wine world. When two breweries use identical ingredients, the flavour difference will come from the brewmaster’s skill, talent and experience, not where the ingredients came from.

MacKinnon Brothers Brewing wants to change that. They may not overtly say they are adding terroir to their beers. Rather they are pledging to have their family farm provide 100% of the ingredients for the brews will give their beer a unique character that no other brewery has. 

The Family Farm

MacKinnon Brothers - breweryThe MacKinnon Brothers Brewing was first established as a family farm in 1784 when the ancestors of Ivan and Dan MacKinnon settled the area after the American Revolution. In recent years, farming hasn’t been as sustainable as it once was so the brothers decided to stop traditional farming and convert a barnhouse to a brewhouse (see photo at right) and a chicken coup into a retail space. “With grain prices falling we thought we’d create some value-added opportunity to the farm,” explained Dan during our interview. While they continue to grow wheat and spelt on their land, they’ve added hops and barley to the surrounding fields. They have even taken over some of the neighboring farms to reach their goal of producing all of the ingredients for their beers.

The Dynamic Brothers

Source - Kingston - Mackinnon_brothers_croppedThe brothers are no strangers to beer, brewing and working on a farm. Dan the Brewmaster (centre in photo), studied Agriculture at Guelph University before completing a Masters in Brewing and Distilling at Heriot Watt University in Scotland. After working in England at CampdenBRI he returned to Canada to work for Silversmith Brewery in Niagara as the Brewmaster. Ivan’s backstory (right in photo) is that he went to Queen’s University and worked as a mechanical engineer for seven years at Kellogg’s before returning home to use those skills on the family farm.

photo credit: kingstonregion.com

Keeping it Local

MacKinnon Brothers Brewery - keg deliveryMacKinnon Brothers Brewing currently only sells their flagship, Crosscut Canadian Ale, at select LCBO’s in the Kingston & Toronto area and there are no plans of expanding distribution…apart from shipping to our Savvy Hip Hops subscribers that is! They want their beer to supply the Loyalist Township and be a staple of the community.They’ll always welcome visitors though, so come visit them at the chicken coup and refill your squealer bottles.  Look at this for beer delivery (see photo at right).

Here’s to the MacKinnon Brothers Brewing crew!

 

  • 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!

Crosscut Canadian Ale

MacKinnon Brothers Brewery - CrosscutThis 5.2% Alcohol by volume (ABV), 15 International Bitterness Units (IBU) Golden Ale is the MacKinnon Brothers rendition of a traditional Canadian ale. They use Herkules and Sassasprat hops and add a portion of wheat from their farm to the grain bill.

Tasting Notes: This beer starts with a sweet malt smell and an upfront cereal flavour and subtle honey flavour. The hops kick in mid-sip with a subtle herbal note before being washed away in a wave of carbonated crispness. This may have been designed to be an easy drinking, sessionable beer, but there’s a wonderful layered flavour that will make you pause after each sip.

Suggested Food Pairing: With a strong malt bill and palate cleansing scrubbing bubbles (a good carbonation level), Crosscut can sit alongside spicy chili, BBQ ribs, sticky chicken or braised beef.

8 Man English Pale Ale

This traditional English Pale Ale is brewed using a higher concentration of malt to water giving it a healthy 5.8% ABV, 25 IBU and a rich, almost creamy body.

Tasting Notes: This is malt rich! Biscuit and caramel sweetness explode out of the growler when you crack it, followed by some floral/earthy hops and just the slightest hint of fruity esters. The flavour is more of that warm biscuit, caramel malt, but with more of that hop bitterness trying to compete for center stage. What’s most striking though is the mouthfeel – thick, rich, luxurious! What a treat.

Suggested Food Pairing: With a traditional English beer, you have to go with an English pairing. Order (or make) your favourite curry, try your hand at making fish and chips or serve yourself a good wedge of Stilton or old Cheddar.

Red Fox AleMacKinnon Brothers - growler

A striking red ale with a full thick head, this 4.2% ABV, 32 IBU unique style is dry hopped with Citra and brewed with a blend of red malts and a 1% infusion of fresh pressed local beet juice.

Tasting Notes: It’s amazing what a small amount of beet juice will do to the colour of the beer. Trust me when I say that you will stop and admire the redness of this brew once you have it in a glass. The aroma is distinctly Citra with some floral notes, peach, and grapefruit. The flavour has some mild grain sweetness before dipping into bitter tropical fruit notes. Highly addictive!

Suggested Food Pairing: The hopping in this beer will work well with Thai curries, Cajun cuisine and a warming chili. Don’t be afraid to pair it with stronger cheeses like blue and sharp cheddar – the bitter citrus finish will compliment them well.

Wild Peppermint Stout

This classic 4.8% ABV, 40 IBU classic Irish Dry Stout is brewed using wild peppermint that was handpicked in the fall. The result is a refreshing twist to a classic style!

Tasting Notes: There’s a good amount of mint aroma that wafts off this beer as it makes it way to your mouth. The flavour is more subdued with good amounts of coffee, chocolate and roasted barley filling the senses before having the mint add some lingering scotch mint freshness.

Suggested Food Pairing: The roasted barley and additionof mint makes this a great match for rich foods, especially roasted meat. Serve alongside a decadent dinner of lamb shank and roast potato and pour a second glass for a dark chocolate cake dessert.

1784 Historic Ale

 

Brewed using a mix of raw and malted grains, wild hops and fresh baker’s yeast, this strong 8.4% unfiltered brew commemorates the Loyalist settlers and the year the family farm was founded.

Tasting Notes: 1784 is a strong, rich complex sweet flavors resulting from the mix of grains, unique brewing process and the long boil used.  There’s a good estery/fruity taste that’s similar to that of a German style wheat beer, derived mainly from the baker’s yeast. Carbonation levels are low, as was traditional at the time, which makes this beer go down a bit to easy for strength, so be careful and enjoy!

Suggested Food Pairing: The baker’s yeast lends a bready character that is really unique, coupled with the high alcohol I’d pair this with a rich bread pudding with vanilla custard. Yum!

 

Recipes to enjoy with the featured Savvy Hip Hops •

 

With Crosscut Canadian Ale…

Crosscut Oven Fried Chicken

Ingredients

Beer Fried Chicken1 cup Crosscut Canadian Ale
1 cup buttermilk
¼ cup parsley, chopped
¼ cup chives, chopped
¼ cup basil, chopped
¼ cup rosemary, chopped
1 tsp salt
½ tsp black pepper
1 chicken (3-4lbs), divided
2 cups bread crumbs

Method

In large, shallow dish, whisk together Crosscut, buttermilk, half of the combined herbs, salt and pepper. Add chicken to dish, turning to coat all sides. Cover and refrigerate for at least 2 hours and up to 24 hours. Turn chicken occasionally as it marinates.

Preheat oven to 400ºF. Cover a large sheet pan with parchment paper or coat with cooking spray.

In shallow dish, place bread crumbs and remaining half of herbs. Stir to distribute herbs evenly.

Remove chicken from marinade and drain. Dip each piece of chicken in the crumbs, rolling to coat all sides thoroughly. Place chicken pieces on sheet pan, leaving space between each piece.

Bake 45 minutes to 1 hour, or until chicken is golden brown on top and cooked through. Baking time will depend on size of chicken pieces.

To test for doneness, insert a meat thermometer into the thickest part of the meat. The chicken is done when the temperature registers 160 F.

 

With Eight Man English Pale Ale…

Beyond Easy Beer Bread

Recipe & photo from Farmgirl Fare

Beer BreadIngredients

3 cups all-purpose flour
1 Tbspgranulated sugar
1 Tbspbaking powder
1 tsp salt
2 Tbspchopped fresh dill (2 tsp dried)
1 cup finely grated sharp cheddar cheese
12 oz 8 Man English Pale Ale

Method

Heat the oven to 375F. Combine the flour, sugar, baking powder, salt, dill, and cheddar in a large mixing bowl. Slowly stir in the 8 Man English Pale Ale and mix just until combined. The batter will be thick.

Spread in a greased 8-inch loaf pan, brush with the egg glaze if desired, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.

Cool in the pan on a wire rack for 10 minutes. Remove from the pan and cool 10 more minutes. Serve warm or at room temperature.


With Wild Peppermint Stout…

Chocolate Mint Stout Lava Cake

Recipe & photo from The Beeroness

Ingredients

Chocolate-Mint-Stout-Lava-Cake2-1024x10243.5 oz 70% dark chocolate
10 Tbsp butter
2/3cup Wild Peppermint Stout
¼ tsp peppermint extract
3 eggs and 3 additional egg yolks
1 ½ cups powdered sugar
1/3 cup cocoa powder
¾ cup flour
1 tsp espresso powder
2 Tbsp dark chocolate chips

 Method

Preheat oven to 425F.

Butter six soufflé dishes very well. The best way to do this is to soften butter (or use vegetable shortening or margarine) and a wadded up paper towel, smear a large amount inside each dish, making sure to get into the edges.

In a saucepan over medium heat, add the chocolate and butter. Stir constantly until chocolate is melted, about 5 minutes. Remove from heat. Add Wild Peppermint Stout, and peppermint extract, stir to combine. In a separate bowl, whisk the eggs, yolks and powdered sugar.Pour chocolate mixture over egg mixture, stir to combine.

Sprinkle cocoa powder, espresso powder and flour over chocolate mixture, stir until just combined.

Divide equally between soufflé dishes, making sure not to fill more than 2/3 full. Press about 4 to 5 chocolate chips into the very center of each cake (can be made one day ahead, cover and chill).

Bake at 425F until the outside is set, but the center is still liquid, about 9 minute no more than 13. (Note: Glass baking dishes cook much faster than ceramic dishes. Take these out of the oven when it looks as if they “need a few more minutes,” you want a very runny center.)

Run a butter knife around the edge of the cake. Place a plate on top of each ramekin, turn upside down, lift ramekin to reveal cake. Serve immediately.

 

With 1784 Historic Ale…

Ale Spiked Bread Pudding

Recipe & photo from DRAFT Magazine

bread puddingIngredients

1 1lb loaf French bread, cut into 1-inch cubes
1 ¼ cups sugar
3 large eggs
1 cup buttermilk
1 cup 1784 Historic Ale
2 tsp vanilla extract
½ tsp cinnamon

Beer Cream Sauce (optional…but why not?)

1 cup heavy cream
¼ cup whole milk
¼ cup granulated sugar
1 Tbsp cornstarch
6 Tbsp 1784 Historic Ale
Dash of salt
1 Tbsp unsalted butter

Method

Preheat the oven to 350F.

Add the bread cubes in an even layer to a greased 9-by-13-inch baking dish.

In a large bowl, whisk together the sugar, eggs, buttermilk, beer, vanilla and cinnamon. Pour the mixture over the bread.

Bake 40 minutes or until set. Serve warm or cold, with or without beer cream sauce (below).

For the Beer Cream Sauce

In a saucepan over medium heat, combine the cream, milk and sugar. Combine the cornstarch and beer in a small mixing bowl and whisk together.

Pour the beer mixture into the cream and bring to a boil. Reduce heat to a simmer and stir occasionally until thickened and sauce like, about 5 minutes. Remove from heat and stir in the butter and salt.

Serve warm, drizzled over the bread pudding, pie, pound cake or other desserts.

 

Enjoy your Savvy Hip Hops!

 

Share