Posts Tagged ‘Canadian Food and Wine Institute’

Homework never tasted this good!

Posted by Katy

Thursday, October 27th, 2016
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The craft beer industry has exploded in Ontario and the rest of Canada. Since 2004 the number of breweries open in Canada has gone from 90 to well over 520 craft breweries and more are opening every day! With this dramatic growth, the industry has demanded specialized & knowledgeable labour; employees who can keep up with the day-to-day operations of running a brewery whether it’s working long hours at the kettle, managing retail operations or pushing cases of beer through the LCBO, The Beer Store and now grocery stores! To help with that demand Niagara College founded Canada’s first Teaching Brewery that offers a practical environment for students to learn.

We’re going back to school….beer school!

Each recipe is brewed by the students at Niagara College Teaching Brewery and they use Brewmaster Jon Downing’s award winning recipes. Pay extra attention to the Beer 101 cans as they will give you additional information so you too can become an A+ beer student.

We featured these craft beers in our Savvy Hip Hops:

Quick Picks…

Butler’s Bitter
Pale Ale – Beer 101
Lager – Beer 101
IPA – Beer 101
Wheat – Beer 101
Stout
Cherry Pilsner

Taste Case…

more bottles from the above assortment in the Quick Picks PLUS Helles Lager

Need more beer?

Want to do more ‘school work’? If you would like additional bottles of any beer featured in Savvy Hip Hops, just call us & we’ll do our best to arrange a special shipment for you. 613-SAVVYCO (728-8926) or cheers@savvycompany.ca
Cheers! Debbie & the Savvy Brew Crew

 

 

Introducing…

Niagara College Teaching Brewery
by Katy Watts, Cicerone & member of the Savvy Brew Crew

Back to School

Jon Downing has had a life full of beer. It started at the young age of 14 with a beer kit bought at a local pharmacy that he brewed with his father. He then got his first job in beer when he was 16 working weekends at the local pub as a cellar-man.

It was on a fateful visit to Canada to see his sister where Jon struck up a conversation with Albert Coutu, owner of the Atlas Hotel in Welland. Coutu wanted to start the first brewpub in Ontario, but didn’t know how to make beer and hadn’t been able to find someone to fill the position of brewmaster. Jon, who was only 23, was well trained and accepted the challenge which would go well beyond brewing beer (photo below of Jon in 1986 brewing at The Atlas Hotel).

The Atlas faced some steep challenges. Not only did legislation need to be changed and created for the brewpub to exist, but consumer’s perception on how beer is made and what it tastes like had to change. That proved to be too much for the Atlas and it was sold in 1989.

 

Becoming a Professor

Niagara College opened the Teaching Winery in 2002 to help prepare students for a career in the rapidly growing Canadian wine industry. Seeing its success and the need for skilled labour in the brewing industry, Jon suggested to create a program for beer. Although not immediately interested, it was hard to ignore the skyrocketing growth in the craft beer sector in Canada. black-and-white-photo

Working closely with the Ontario Craft Brewer’s Association, suppliers and local breweries Jon and College staff created the first program of its kind in Canada. The Teaching Brewery launched in 2010 with 300 applicants for 24 spots.

For Jon, transitioning to a professor brewmaster position wasn’t hard. After working at the Atlas Hotel he went on to open over 100 breweries and brewpubs around the world. More often than not, he would be the one teaching staff and owners how to brew systems and recipes he crafted.

 

Meeting Demand

The Canadian craft beer industry now employs 1 out of every 100 people in Ontario and is responsible for over $70 million in sales. With this stunning growth, Niagara College has had to add a summer session to meet demands from the industry. Jon remarks, “The demand is there because the industry is growing so rapidly.”

It isn’t only the beer that’s award winning, but the program itself has garnered much praise from the industry. “All of our students have gone on to work in the brewery industry at some point,” proudly states Jon. “If not brewing beer directly then they are doing their part to support the industry.”

The Teaching Brewery has been such a success that the program has expanded & replicated to Alberta’s Olds College in 2013.

Oh, and don’t think there isn’t a little competition from the Teaching Winery students. Paired with the Canadian Food and Wine Institute, students of the Teaching Winery and Brewery go head-to-head to see which beverage pairs best with each course. That is homework that I would not mind!

Here’s to Jon & the students at the
Niagara College Teaching Brewery!

 

 

 

– Savvy Hip Hops Tasting Notes –hiphops_large-292x300

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

Butler’s Bitter

This 4.4% Alcohol by Volume (ABV) beer has won several accolades including Gold in the Canadian Brewing Awards (2013). The recipe is based on beer that was being brewed in the 1800’s by English brewers in Upper Canada.

Tasting Notes: Those troops were treated well! This bitter is beautiful to look at with a bright caramel colour and a great foamy mocha head that’s bursting with toffee, bready malts and some raisin-y sweetness. There’s a good bitterness in the flavour that’s supported by coffee and bread malt notes. Finishes dry, as it should.

Suggested Food Pairing: For many a Bitter is a comfort beer and comfort food pairs well with it. Serve alongside a roasted chicken that’s been done up in herbs. The caramel and malt flavours of the bitter will work well with the chicken skin all while cleansing the palate so you can enjoy the flavours.

Cherry Pilsner

At the teaching brewery students not only learn from a world-class faculty, but there’s also an on-site hop yard and access to farm fresh produce. This 5.5% ABV Pilsner uses Niagara-grown Montmorency cherries for a unique spin on a classic.

Tasting Notes: This pink-tinged brew has a light aroma of bready malts, tart berries and hop spice. The flavour profile is similar with the Montmorency cherries adding more of a tart contrast.

Suggested Food Pairing: Serve alongside a slice of apple pie for a sweet/sour contrast or with cherry crumble to really amplify those cherry flavours. I’ll leave it up to you to decide if you’d like it à la mode.

Beer 101 – Pale Ale

We are so used to the hopped up American version of Pale Ale that it can be easy to forget about the original English version. In this 5% ABV English-style Pale Ale there’s a true balance between the malt and English-variety hop bitterness.

Tasting Notes: Stemming from the Burton-on-Trent region of England, the hard water produced a refreshing Pale Ale with a good hoppy bite. You can expect amedium bitterness with slight fruity esters and an overall great balance.

Suggested Food Pairing: Go full English with a hearty plate of fish and chips, a wedge of farmhouse cheddar or a slice of bread pudding with a dollop of vanilla sauce.

men-and-brewing

Beer 101 – Lager

This 5% ABV North American Pale Lager has its origins in Southern Germany, but is brewed using Canadian and European ingredients to create the perfect balance.

Tasting Notes: Spicy Bavarian Noble Hops provide bitterness and a delicate aroma to balance the cracker sweetness of two-row Canadian malted barley and specialty German malts.

Suggested Food Pairing: Lager is often misunderstood when
it comes to food pairings. Often served alongside something deep fried, usually without any finesse and in a frosted mug. Try pairing this lager with salmon, the lager will stand up to the light flavours and help scrub off some of the oils off your palate.

Beer 101 – India Pale Ale

Originally brewed with additional hops and higher alcohol for the journey to India during the British reign, this ale was later modified with North American hops when colonization of the new world began.

Tasting Notes: This 6% ABV brew has a medium body and beautiful copper colour. The palate is greeted with a sharp bitterness of pine, citrus and a sweet malt backbone that has a long lasting hoppy finish.

Suggested Food Pairing: I love pairing India Pale Ale’s with salty snacks. Go for a plate of fried chicken or give in to deep fried cheese curds (something my local take away has recentlystarted offering). The salt will help town down the bitterness while the beer will help refresh your palate. 

Beer 101 – Wheat

This 5% ABV white beer or ‘weissbier’ is one of Germany’s most distinctive styles as it’s named after the high volume of wheat malt in the beer (over 50% of the grist).

Tasting Notes: This pale straw coloured brew has a thick, white head that emits wonderful clove spice and fruity yeast ester aromas. The flavour showcases that high percentage of wheat malt with clove and a slight banana character.

Suggested Food Pairing: Be creative with Weissbier, their crisp carbonation and yeast character means they can pair with fresh salads or delicate white fish or hearty sausages and even spicier Mexican fare.

Beer 101 – Stout

Stouts popularity grew out of the craze for Porters in the early 1800’s. As the alcohol strength of Porter’s increased their name changed to ‘Stout Porters’ and eventually to simply Stouts.

Tasting Notes: This 5.5% ABV pitch black Stout smells muchlike a fresh pot of dark roast coffee with a little raisin and grain. More of that roasted barley and coffee is in the flavour with a dark bitter cacao note at the end.

Suggested Food Pairing: A classic pairing is oysters; the malt sweetness meshing with the briny oyster meat. I prefer pairing stout with cheese though and I like to get a little adventurous. I may shy away from those strong smelling blue cheeses, stilton’s and aged cheddars, but when I have a stout I become fearless.

butlers-bitter-pic


– Recipes to enjoy with the featured Savvy Hip Hops –

With Butler’s Bitter…

Beer & Beef Pie

Recipe and Photo: BBC Good Food

butlers-bitter-recipeIngredients

1 onion, chopped
1 celery stick, chopped
2 Tbsp butter
2 Tbsp plain flour
700g stewing beef
1 Tbsp Worcestershire sauce
2 beef stock cubes
2 springs thyme
540ml Butler’s Bitter
500g plain flour, plus a little extra
250g vegetarian suet
1 egg, beaten
Poppy seeds

 

Method

Heat oven to 160C. Using a flameproof casserole dish with a lid, soften onion and celery in the butter. Stir in the flour until it has disappeared, then stir in the beef and Worcestershire sauce. Crumble in stock cubes and add thyme. Pour over Butler’s Bitter, bring to a simmer, then cover and cook in the oven for 2½ hrs. Remove lid and cook for another 30 mins – this should thicken the sauce nicely.

Increase oven to 200C. For the pastry, whizz the flour, suet and 1 tsp salt in a food processor until there are no suet lumps. Keeping the motor running, dribble in 1 Tbsp water at a time until the pastry starts to come together, then tip onto a lightly floured surface and bring together with your hands.

Roll out half the pastry and use to line a 20-22cm pie dish. Using a slotted spoon, spoon in all of the meat, then pour over some of the sauce until the meat is just coated. Put the rest of the sauce into a saucepan. Roll out the remaining pastry to cover the pie. Trim the edge with a small, sharp knife, then crimp or fork the edges to seal. Make a small heart from cuttings. Brush top of the pie and heart with beaten egg, then dip heart into poppy seeds and stick to top. Bake for 30-40 mins until golden brown and crisp. Reheat sauce and serve with the pie along with some mash and greens.

 

 

beer-pale-ale-recipeWith Beer 101 – Pale Ale…

Southwest Cheese Dip

Recipe and Photo: The Beeroness

Ingredients

8 oz cream cheese
2 cups cheddar cheese, grated (packed)
1 cup mozzarella (packed)
¾ cup Beer 101 – Pale Ale
1 Tbsp cornstarch
½ tsp smoked paprika
½ tsp garlic powder
½ tsp salt
½ tsp pepper
1 cup cooked black beans (rinsed and drained)
1 cup corn kernels
1 cup diced bell pepper
1 small jalapeno, diced
1 avocado, diced
¼ cup cilantro, chopped

 

Method

Preheat oven to 350F. Add the cream cheese, cheddar, mozzarella, beer, cornstarch, smoked paprika, garlic powder, salt and pepper to a blender. Blend until smooth.

Add to a large oven safe bowl, stir in the black beans, corn, bell pepper, and jalapeno. Bake at 350F for 15 minutes or until warmed through. Remove from oven, top with avocado and cilantro, serve warm.

 

With Beer 101 – Lager…

Beer Battered Fish and Chips

Recipe and Photo: Food.com

beer-lager-recipeIngredients

4 cod fish fillets or 4 haddock fillets
6 oz plain flour
1 tsp baking soda
8 oz Beer 101 – Lager
½ lemon, juice
Salt and pepper
Extra flour
3lbs potatoes, peeled & chipped
Cooking fat or oil

 

Method

Heat fat up in a chip pan or automatic deep fat fryer – mine has a chip setting which is 190°C.

Peel the potatoes and cut into chunky sized chips. Rinse and dry thoroughly. Fry chips for about 3 minutes until soft but NOT coloured. Drain and shake well and set to one side.

Put some flour onto a plate. Dredge the fish fillets in the flour thoroughly – this is VERY important; it stops the batter sliding off when fried! Leave the fish fillets in the flour whilst you make the batter.

Put flour, bicarbonate of soda, salt and pepper into a large roomy bowl. Add the beer gradually, stop when you have a thick coating type of batter. Drink any beer that is left! Whisk thoroughly until it is smooth and there are no lumps. Add the lemon juice OR a splash of malt vinegar if desired. Mix thoroughly again.

Adjust deep fat fryer to fish frying temperature of 160°C. Take one fillet of fish at a time and holding it by the tail or thin end (!) swirl it around the batter until well coated – plunge into hot fat immediately.

As soon as it has crisped up and set, add your other fillets one at a time, taking out the first ones as they cook – about 6 to 10 minutes depending on the thickness. Place onto a tray and keep warm in the oven.

Turn up the heat setting to 190°C again and cook your chips until golden and crisp. Serve on plates or newspaper with salt & vinegar!

 

 

Enjoy your Savvy Hip Hops!

 

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