Posts Tagged ‘craft beer club’

Sarnia’s Refined Fool Brewing delivers beer to your door

Posted by Katy

Tuesday, March 31st, 2015
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To celebrate the winter thaw we enlisted Sarnia’s lone brewery, Refined Fool Brewing Company, to fill your Savvy Hip Hop Taste Case with hard-to-find beer treats. Featured in this case is a wide variety of styles that will match whatever unpredictable weather Mother Nature dares throw our way; from a classic crisp IPA, warm Bourbon Vanilla Porter or do anything Nut Brown ..and many more!

The special treat about these beers is that they are only available in Sarnia – and now they are at your house! Stash them, savour them, share them, but most importantly enjoy them.

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

Savvy Hip Hops beer of the month clubThe Brouhaha (Nut Brown)

Joe Sent Me (Milk Stout)

Noble Oaf (Rye Saison)

Short Pier, Long Walk (Double IPA)

Antique Peepshow (IPA)

Ripsnorter (Vanilla Porter)

Wheat Didn’t Start the Fire (Hefeweizen)

Need more beer?

If you would like additional bottles of any beer featured in Savvy Hip Hops, just call our Savvy Brew Crew & we’ll do our best to arrange a special shipment for you. Put us on speed dial – Savvy Hip Hops Hotline: 613-SAVVYCO (728-8926) or beerme@savvycompany.ca

Cheers!
Debbie & the Savvy Brew Crew

Introducing…
Refined Fool Brewing Company

by Katy Watts

Refined Fool Brewing Company proudly proclaims on every label that they are a group of teachers, creatives, blue collars, entrepreneurs, musicians & pastors who care about beer. They are, of course, talking about the ten investors who funded Sarnia’s first craft brewery that opened their doors on Davis Street just last May.

Refined Fool BrewsWhat’s in a Name?

The group of 20 to 30 year old professionals first started brewing using propane tanks & a turkey fryer in one of their backyards. Yes, you read that correctly! For their commercial operation they’ve pooled their expertise & converted old maple syrup drums into beer kettles where they brew small batches.

Brewer Dallas Willms explains, “There are a lot of Petrochemical companies in Sarnia so you hear ‘Refined Fuel’ quite a bit. Naming the brewery ‘Refined Fool’ is our way of giving a nod to Sarnia as well as describing who we are and the beer we make. We love to be playful in how we do things, but our pallets are refined.”

The Five Year Plan

Once a brewery has opened their doors, the typical strategy is to create good recipes, brew beer& repeat. Refined Fool, however, came into the brewing business armed with a five year plan to not only brew, but sell beer to local restaurants and distribute provincially through the LCBO. Happily, they’ve found that Sarnia’s thirst for craft beer was much greater than they thought. They have achieved many of their long-term goals in just over a year! “We sold out within the first few days of opening. The support we’ve received from the community has blown us out of the water,” Dallas shares.

Keeping up with demand is a good problem to have, but they’ve had to work hard to keep up. Just 5 months after opening, renovations on a newly leased space started for a 100-person tap room and preparations for a 400-litre brewing system were made. Not only is Refined Fool Brewing going to up production, they’re also going to make it easier for Sarnia to get their brews by offering 12-ounce pints at their new bar area.

What’s Next?

Being located next to Michigan, a state known for its craft beer and established breweries like Founders or Bell’s Brewing, has helped Refined Fool gain momentum with the community. It also acts as brewing inspiration!

There’s no doubt that they are taking notes on what’s booming in the United States and applying that to their processes, but right now they are focused on brewing and making sure your glass never goes empty.

Here’s to the team at Refined Fool Brewing Company & the fool in all of us!


•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!

The Brouhaha (Nut Brown)

BrouhahaBelieve it or not, Brown Ales can have different variations. There’s the Southern English-style which tends to be lower in alcohol and mild, the hopped up American style and the Northern English-style which is moderate in alcohol, sweeter and less bitter.

Tasting Notes:The Brouhaha follows the Northern English-style with 5.7% ABV and a bready malt, hazelnut aroma. This brew is malt forward with toffee, caramel and some yeast-y dark fruit flavours. It finishes dry with a slight taste of roasted nuts.

Suggested Food Pairing:Get your BBQ out! The nutty, caramel and toffee flavours of a brown ale make it a perfect pairing for anything grilled. The caramel in the brew match perfectly with the charred meat and the crisp dry carbonation helps cut through any fat. My suggestion? Make the ultimate cheeseburger and don’t spare any toppings.

 

Joe Sent Me (Milk Stout)

Joe sent meStouts brewed with lactose (milk sugar) can trace their origins back to 1907 when it was claimed that each pint contained “the energizing carbohydrates of ten ounces of dairy milk.” While lactose does enhance richness and texture of beer the nutritional claims of British breweries in the early 1900s are false. That said, enjoying a glass of milk stout is my favourite way to drink milk.

Tasting Notes:This brew pours night black with an enticing aroma of chocolate, brown sugar, dark fruit and caramel. The flavour is more rich milk chocolate and caramel ending with a slight raisin note. This beer is fairly light with a moderate ABV of 5.2% making it very drinkable.

Suggested Food Pairing:Of course a milk stout is going to complement any chocolate dessert or make the perfect contrast for something tart, but why go for standard fair? Pair this milk stout with beef short rib or spicy Asian dishes like Szechuan Noodles with beef. Or you can be your own Chef and try your hand at making the beef and Swiss melt!

 

Noble Oaf (Rye Saison)

Noble OafBière de Saison is a farmhouse ale, brewed originally in Wallonia, the French-speaking part of Belgium. This style lends itself to a wide variety of interpretation by brewers with a flavour profile that includes varying levels of hops, malt, alcohol and yeast-y phenols and esters.

Tasting Notes:The 7.3% ABV Noble Oaf has a soft, fruity aroma dotted with peppery notes from Belgian yeast. The flavour is sweet with pear and a faint taste of banana before pepper and clove kick in at the end. Additional sips reveal slight rye before the Belgian yeast phenols kick in.

Suggested Food Pairing:There are a lot of things going on in a Saison that make it wonderfully refreshing and easy to pair with food. The yeasty esters and spice can be paired with a rustic roast chicken to a tangy chevre or the steamed mussel recipe featuring Noble Oaf we’ve included.

 

Short Pier, Long Walk (Double IPA)

Short Pier Long walkDouble IPAs or Imperial IPAs use double or sometimes triple the amount of hops and malts. The resulting beer can have a range of bitterness and hop characteristics with a malty balance and a higher than average ABV.

Tasting Notes:This 8.4% ABV has over 100 IBUs (International Bitterness Units). The IBU charges goes from 0 – 100 with Lagers checking in at 10 and standard IPAs at around 50. With Short Pier, Long Walk checking in beyond 100 it’s off the charts! As you can imagine there are flavours of citrus (orange, lemon) with that bitter taste of zest and pine kicking in second with biscuit and bread-y malts coming in to lend a balanced hand.

Suggested Food Pairing:This is a big IPA with a high level of IBUs so we’ll have to go big with our pairing! Grab a big platter and your favourite cured meats – salami, prosciutto, and rillettes – strong cheeses like a sharp cheddar or blue cheese and snack away.

 

Antique Peepshow (IPA)

Antique peepshowIPAs were originally brewed with extra hops for the long sea voyage from England to India, taking advantage of the preservative properties of hops to keep beer fresh. While this beer may not be travelling overseas, that didn’t stop the brewers at Refined Fool from packing it full of hops!

Tasting Notes:This 6.1% ABV, 70 IBU (International Bitterness Units) brew has a wonderful hoppy aroma filled with resin and a subtle caramel sweetness. There are big flavours of orange, grapefruit and pine at first sip but they quickly mellow into malty caramel with a touch of earthiness.

Suggested Food Pairing:I love the classic pairing of Antique Peepshow and an Indian curry. Spices like tamarind, coriander and cardamom are a perfect match for the citrus and earthiness of hops.

 

Ripsnorter (Vanilla Porter)

RipsnorterPorters are fairly similar to Stouts except they tend to use malted barley over unmalted roasted barley. The result is a dark medium bodied brew with a balance of sweet and bitter hops. Refined Fool has created their ‘Ripsnorter’ of a Porter by adding Bourbon and Vanilla to strengthen the flavour.

Tasting Notes:This full bodied opaque black brew has an enticing aroma of roasted malt, chocolate, vanilla, caramel and whisky. The flavour does not disappoint with dark fruit, toffee, vanilla and Bourbon supporting the malt-y backbone of caramel, coffee and chocolate. At 8.7% ABV this brew is a slow sipper for a cold spring night.

Suggested Food Pairing:The chocolate and caramel flavours in Ripsnorter would stand up to a big steak, but my favourite pairing is simple vanilla ice cream. Sometimes I’ll even pour a little over a few scoops just to intensify the combination of rich chocolate and subtle bourbon flavours.

 

Wheat Didn’t Start the Fire (Hefeweizen)

Wheat didn't start the fire.This 5% ABV German Wheat Beer is brewed with a high ratio of wheat and uses a yeast that produces flavours of banana and clove (phenols). The prefix ‘Hefe’ means ‘with yeast’, which explains the unfiltered cloudy appearance.

Tasting Notes:Pale/straw in color with high cloudiness. Classic Hefeweizen style, with strong banana and clove balanced by bready/sweet characteristics, and high carbonation. Immensely refreshing and easy drinking.

Suggested Food Pairing:German Wheat Beer loves food; the fruit-y yeast and spice complement a wide range of flavours. Match Wheat Didn’t Start the Fire with simple Mexican-style chicken, spicy barbacoa or enchiladas. The high carbonation of this style will cut through high fat foods like cheese and guacamole so don’t be stingy!

 

• Recipes to enjoy with the featured Savvy Hip Hops •


With The Brouhaha

Beer Brined Chicken with Brown Ale Bean and Sweet Pea Puree

From Jackie Dodd of TheBeeroness

Ingredients

4 chicken thighs, bone-in, skin on

Salt and pepper

Half a bottle of Brouhaha
2 ¼ cups green peas
1 clove garlic, smashed
¼ cup sour cream
3 tablespoons brown ale
½ tsp salt
½ tsp black pepper
¼ cup fresh grated parmesan cheese
2 Tablespoons olive oil
¼ cup green onion

Method

Sprinkle salt and pepper on the chicken thighs and place in a large bowl or baking dish, pour beer over chicken. Refrigerate for 30 minutes (up to 4 hours). In a high powered blender or food processor add the peas, garlic, sour cream, brown ale, salt, pepper, parmesan and olive oil – process until smooth.

Add the peas to a pot over medium low heat, simmer until warmed through. Remove from heat. Remove chicken from brine, pat dry.

Place the chicken skin side down in a cold cast iron skillet, add the pan to medium high heat. As the pan heats, fat will render making the skin crispy. Once the skin is golden brown, turn the chicken thighs and cook until internal temperature reaches 165°F.

Plate the pea puree, add chicken and sprinkle with green onions. Serve with a glass of Brouhaha, of course!


With Joe Sent Me

Joe Sent Me Braised Beef and Swiss Melt

From Steve Cylka of The Black Peppercorn
Serves 6-8

Ingredients

3 Tablespoons oil
2 pounds stewing beef
3 tablespoons butter
2 sweet onions, thinly sliced
1 green pepper, cored and sliced
1 red pepper, cored and sliced
2 cups button mushrooms, sliced
4 garlic cloves, minced
750ml Joe Sent Me Milk Stout
4 teaspoons tomato paste
1 teaspoon paprika
1 ½ teaspoon salt
1 teaspoon ground pepper
6-8 fresh crusty buns3 cups grated Swiss cheese

Method

Preheat oven to 300˚F. In a large Dutch oven, heat oil over medium heat. Add some of the stewing beef to the skillet and brown all sides. Place just enough beef cubes to cover the bottom of the Dutch oven. Once browned, remove the beef and add some more. Continue to brown the beef in batches until they are all browned. Remove beef and set aside in a large bowl.

Melt butter in the Dutch oven. Add the onions, green and red pepper, mushrooms and minced garlic. Sauté, stirring often, until the vegetables are tender, about 6-8 minutes. Stir in the Joe Sent Me, tomato paste, paprika, salt and pepper. Bring to a boil, lower heat and let simmer for 3-5 minutes. Remove from the heat and mix in the brown stewing beef.

Put a lid on the Dutch oven and bake in the oven for about 3 hours. Remove from the oven and increase the oven temperature to broil.

Slice a crusty bun lengthwise, making sure to not slice all the way through. Open it up and place on a large baking sheet lined with aluminum foil. Spoon some of the beef and vegetable mixture in the opening of the crusty bun. Spoon a little extra sauce on the bun. Sprinkle some grated cheese on top of the beef mixture. Do this with the remaining crusty buns.

Place in the oven and broil until the cheese melts, about 3-5 minutes.Serve with a glass of Joe Sent Me!

 

With The Noble Oaf

Saison Steamed Mussels

From Sean Paxton of The Homebrew Chef

Ingredients

2kg (4.4lbs) PEI Mussels, beards removed
8oz unsalted butter
3 shallots, peeled and sliced
1 teaspoon dried thyme (2 tablespoons fresh)
1 teaspoon fennel seed, lightly cracked
1 teaspoon dried orange peel
1 teaspoon Kosher salt
1 bottle Noble Oaf
¼ cup Italian leaf parsley, chopped
Cracked black pepper to taste
1-2 loaves sour dough bread

Method

To prepare the mussels wash the outsides clean of any debris, scrubbing with a clean sponge. Using needle-nose pliers take a hold of the beard where the mussel attaches to the rock) and twist from the shell. Doing this will cause the mussel to die and must be done quickly. If shells are broken or mussels are open and do not close, discard them as they are already dead and dangerous to eat.

In a large pot, over high heat add butter and melt until it just starts to foam. Add the shallots and sauté for 3 minutes till transparent. Add the spices and cook for an additional minute. Add mussels and toss to coat.

Pour in Noble Oaf and seal pot with lid and bring to a boil. Once at a boil, turn the heat down to medium and simmer until all the mussels open, about 4-5 minutes. Turn off heat and serve immediately into deep bowls with warmed sour dough to soak up the incredible broth.

 

With Antique Peepshow

Jalapeno IPA Beer Hummus

From Jackie Dodd of TheBeeroness

Ingredients

2 fresh jalapenos; stemmed, seed and chopped (about ¼ cup)
3 tablespoons tahini
1 ½ cups cooked chick peas, drained
1/3 cup chopped cilantro
1 tablespoon olive oil
1 lime, juice (about 1 tablespoon)
½ teaspoon garlic powder
75ml Antique Peepshow (plus more if needed)

Method

Combine all ingredients in a food processor, process until smooth. Add additional IPA for a thinner dip. Serve with pita or chips.

Remember, most heat from Jalapenos are in the seeds. If you prefer hotter hummus, leave more of the seeds in. If the finished dip is too mild, add ¼ teaspoon chili powder to add some kick!

 

With Ripsnorter

Pecan and Ripsnorter Bread Pudding with Bourbon Sauce

From Alastair MacKay
Serves 12

Ingredients

1 lbs of day old bread (mix of white and light rye) crusts removed
½ cup of unsalted butter (melted)
1 ½ cups of sugar plus 2 tablespoons
5 large eggs
4 cups of 35% cream
Pinch of kosher salt
5 tablespoons of Ripsnorter
½ vanilla bean (split and remove seeds)
2 cups of toasted pecan pieces
½ cup unsalted butter
1 cup sugar
90 ml of 35% cream
75 ml of Refined Fool Ripsnorter Bourbon Porter
Pinch of salt
500 ml Refined Fool Ripsnorter Bourbon Porter
¾ cup brown sugar
½ cinnamon stick
1 whole clove
½ vanilla bean (seeds removed)

Method

Toss bread (1/2” cubes), melted butter and 2 tablespoons of sugar in bowl and mix well. Set aside. Using an electric mixer beat eggs, sugar until light and fluffy (3-4 minutes). Add cream and salt and blend for 1 minute. In a separate bowl mix vanilla bean seeds and Ripsnorter Bourbon Porter and add to egg and cream mixture.Pour mixture over bread and mix well. Add pecans and mix well again.Pour into 13×9 baking dish, cover with plastic wrap and refrigerate for at least 4 hours.Remove plastic wrap and bake at 325F for 1.5 hours or until top is browned and tester (toothpick) comes out clean.Remove from oven at let cool at room temperature for 1 hour. Serve with bourbon Sauce, glaze, whip cream (optional) and mint garnish.

Melt butter in small saucepan over medium heat. Whisk in remaining ingredients and simmer until thickened whisking often (3 minutes). Cool slightly and set aside at room temperature until serving dessert.

Using the other half of vanilla bean from bread pudding recipe), scrape seeds from pod and place in small pot with all ingredients.Reduce liquid by half simmering at medium heat.Strain and reserve for plating of bread pudding. Serve with a glass of Ripsnorter and enjoy!

 

Enjoy your Savvy Hip Hops!

 

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Escape from the cold…enjoy feBREWary beers from Beau’s

Posted by Katy

Friday, February 27th, 2015
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Happy Birthday to US!  This month we celebrate the first anniversary of Savvy Hip Hops and the 4th edition of Beau’s All Natural Brewing Company’s feBREWary beers. While this year’s feBREWary brews are hitting a record-setting 150+ pubs and restaurants across 37 towns and cities.

hiphops_largeWhat is feBREWary all about? For the shortest month of the year, Beau’s releases a new special beer each week. With its popularity, there’s a chance that you (or your local) may have missed a brew or two.

Luckily the Savvy Brew Crew has reserved those beers for you so you can have your own winter beer celebration!

 

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

The Tom Green Beer! (1 bottle)
Le Coeur Noir (2 bottles)
Strong Patrick (1 bottle)
Farm Ale: Mild Ale (2 bottles)
Dark Helmut (2 bottles)
Bog Water (1 bottle)
Kissmeyer Nordic Pale Ale (1 bottle)
Gigantic Brewing’s La Formidable (1 bottle)
and a bottle of the signature Lug-Tread Lagered Ale for good measure! 

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. Heads up, most of the feBREWary beers are sold out. Put us on speed dial – Savvy Hip Hops Hotline: 613-SAVVYCO (728-8926) or beerme@savvycompany.ca

Cheers!
Debbie & the Savvy Brew Crew

Introducing…
Beau’s All Natural Brewing Company

by Katy Watts

 

For the past month, I was called on (I consider this a privilege!) to help the Beau’s team with their bus shuttles from Ottawa to Vankleek Hill to bring beer fanatics to the brewery for a winter ‘getaway’.

While at the brewery, it was fun reflecting back on all that has changed since I first visited it in 2009; back when Lug-Tread was sold in ceramic bottles. Remember those good ol days? While the brewing tanks have multiplied and are now much bigger, the high standard of brewing and the feeling that you’re being welcomed like family hasn’t changed one iota!

What is feBREWary all about?

FeBREWary bannerTraditionally February is a slow month for restaurants, pubs and breweries. It may be due to consumers being shell shocked from holiday bills or maybe the frigid temperatures and snow cause a mini-hibernation. Whatever the case, Beau’s has taken a month where they have a lot of time and resources and turned it into one of the most exciting beer month of the year – feBREWary. At the brewery, nothing stills sit, the brewing team is going full throttle & the retail team is working around the clock…and added to this, the Beau’s team wanted to be featured in Savvy Hip Hops. As if they did not already have enough going on already!

During feBREWary Beau’s enlists over 149 restaurants and pubs across Ontario to help showcase a new special brewed beer each week. According to co-founder Steve Beauchesne, “There are a lot of winter beer styles that suit the season. It’s a lot of coordinating to make, package and ship a new beer each week, but we’d rather have fun than hibernate.”

With this being the fourth edition of feBREWary the Beau’s team really takes it seriously. While talking about the feBREWary brews Steve mentioned, “some of the feBREWary beers have been planned for more than a year, others much less. We have planning meetings weekly with people from many different areas of the brewery, not just the brewers or marketing team.” Everyone is involved in making feBREWary a roaring success.

The Beau’s Experience

Beaus outsideWhen the Beau’s staff aren’t busy brewing, packaging, or hosting an expertly paired beer dinner for feBREWary they are at the brewery in Vankleek Hill welcoming up to 3,000 guests for the ‘slow’ month. Visitors to the brewery are treated to samples at the tasting bar, a tour of the facility (you will marvel at the size and amount of bright tanks holding Lug-Tread), and if you’re lucky a chance to pet the brewery cat, Orkin.

Guests with a competitive streak can compete in the Stein Struggle, a competition where you go up against fellow beer fans to see who can hold a stein full of Lug-Tread with a straight arm the longest. It’s hard – try it at home! The longest I’ve seen was 24 minutes.

Five Beers, Five Weeks

Five beers may not seem like a lot, but when you put that together with Beau’s flagship, Lug-Tread, their new releases couple with their B-Side Label there is a lot of beer to make available in FeBREWary. I challenge you to find your favourite, I know I couldn’t and I did some extensive research for this month’s Taste Case!

I turned to Steve and asked what his favourite was and this is what he said, “Tough question, it’s like choosing your favourite child. I’m super-excited to release our next B-Side Brewing Label beer and it’s tasting wonderfully. Strong Patrick back is a treat, Coeur Noir is delicious and the Mild Ale is such a nice session beer; I don’t think I can choose!”

Here’s to feBREWary & the team at Beau’s!

 

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!

Lug-Tread Lagered Ale

label-lugtread-1024x1024A 5.2% ABV Kolsch-style ale that’s brewed with spring water and certified organic malts and hops. This award winning brew is Beau’s flagship beer and available year-round.

Tasting Notes: Clean biscuit aroma with hints of green apple and dried grass. Crisp carbonation leads to wonderful malty flavours of bread and biscuit with a clean bite of grassy hops for balance. The finish is dry with a slight herbal-ness.

Suggested Food Pairing: This German inspired brew loves bratwurst, shellfish or grilled chicken dishes or create a cheese plate with Brie, Camembert, Edam or Monterey Jack.

The Tom Green Beer!

label-tomgreen-1024x1024This 5% ABV Milk Stout is brewed in collaboration with Beau’s and Canadian actor and comedian Tom Green. A milk stout traditionally uses lactose (milk sugar) to create a more luscious mouthfeel and ‘nourishing’ attributes.

Tasting Notes: Aromas of roasted coffee, cocoa powder and sweet brown sugar lead to creamy flavours of dark chocolate milk, caramel and roasted malts. The lactose makes this brew smooth and silky on the palate, finishing slightly dry.

Suggested Food Pairing: With sweet stouts like this the obvious pairing would be dessert – chocolate cake, a decadent pudding. For the adventurous though go for barbequed beef to bring out the roast or an aged cheddar to accentuate the creaminess. 

Kissmeyer Nordic Pale Ale

Kissmeyer label-NPA-1024x1024Brewed under the B-Side Label in conjunction with Anders Kissmeyer, this 5.6% ABV brew isn’t your traditional Pale Ale. In addition to the four main brewing ingredients oats, maple syrup, heather flowers, rosehips, cranberries, wild sweet gale and yarrow were used to create a unique blend of Nordic and Canadian brewing traditions.

Tasting Notes: Take a few minutes to take in the aroma on this one, there’s a lot going on! At the start there’s some herbal notes with a touch of peppery spice followed by a tart cranberry that’s muted by a lick of maple syrup. The flavour is full of wonderful herbal and earthiness with a lingering hop bitterness that finishes dry.

Suggested Food Pairing: The herbs used in this brew make it a wonderful match for fresh salads and variety of fish dishes. However, the hop combination let it stand up to spicier dishes like fish tacos or spicy ceviche.

Gigantic Brewing’s La Formidable

Gigantic Brewings La FormidableThis is the newest B-Side Label release and one of Beau’s biggest secrets during feBREWary! Oh, they let out a few details here and there, but when it came to the brewer they were tight lipped!

Tasting Notes: According to Beau’s this 6.9% American-Belgo IPA has aromas of grapefruit and orange, along with pine notes and white pepper. The flavour is firm, but balanced with a hop bitterness that’s complemented by citrus.

Suggested Food Pairing: The citrus hop and fruity Belgian yeast notes in La Formidable will work wonderfully with a spicy seafood dish like drunken shrimp, spiced halibut or ceviche.

Le Coeur Noir

label-lecoeurnoir-1024x1024This beer is the 11th in Beau’s Pro-Am Series which features beers that are designed by amateur brewers, and brewed at Beau’s. Le Coeur Noir Black IPA was brewed in collaboration with the winner of the 2013 Toronto Beer Week Homebrew Contest, Jordan Rainhard.

Tasting Notes: This opaque brew has a roasted malt aroma with slight hop notes of pine and resin. When the first sip hits your palate you’ll think it starts off quite malty with that roast leading the charge with caramel flavours following through and then it hits you. The hops. Pine, resin, citrus, all at once! You won’t hesitate to take another sip and start the adventure again.

Suggested Food Pairing: Black IPA can be hard to pair due to its robust malt and hop flavours. For help in my pairing I asked Chef Bruce from Beau’s and he suggested pairing it with a strong blue cheese, braised oxtail or a charcuterie plate filled with prosciutto or salami.

Dark Helmüt

label-darkhelmut-1024x1024Schwartzbier, or black beer, is a German black lager. For those that categorize beer by colour it may be a bit intimidating, but a Schwartzbier is a refreshing dark beer with malty flavours and roast without the heaviness of an ale. Beau’s 7.3% ABV Imperious Schwartzbier was first brewed in 2012 for Oktoberfest and was a big hit!

Tasting Notes: The aroma is full on roast and doesn’t give a hint of any other flavours hiding in the opaque black liquid. Once you get your nerve up and give it a swallow notes of sweet caramel, vanilla and anise cut through the roast ending with a crisp, highly carbonated finish.

Suggested Food Pairing: Fondue made with Emmental and Gruyere or roasted meat, sausage or barbeque would complement the malt profile.

Strong Patrick

label-strongpatrick-1024x1024This 6.7% ABV intensified Irish Red Ale has part of the batch aged in whisky barrels which is then reintroduced to add subtle wood and vanilla notes.

Tasting Notes: Sláinte! This brew starts with a warm caramel aroma with a subtle citrus and vanilla note in the background. The flavour starts dry with sweeter malt base opening up to whisky and warming alcohol. Strong Patrick puts you in a headlock with its slightly heavier body and lower carbonation making it easy to open a second bottle.

Suggested Food Pairing: The caramel in this beer will go well with corned beef and cabbage, Irish beef stew or Shepherd’s pie. Or forget about St. Patrick’s Day and pair it with a spicy Quesadilla or Enchilada to bring out more of that malt sweetness.

Farm Table: Mild Ale

label-mild-ale-bybo-1024x675This is a throwback to the Mild Ales brewed in England and Wales to quench the thirst of blue collar workers. This 3.7% ABV may be a bit lower in alcohol than you’re used to, but it’s not missing any flavour.

Tasting Notes: A slight aroma of coffee, nuts and caramel lead to a big gulp of malt forward flavours with notes of sweet caramel, grain, and dried dark fruits. The body is fairly light, which makes is very easy to drink, with a slightly dry finish.

Suggested Food Pairing: Since this beer is malt forward it’s going to pair well with meaty foods. Go for pub favourites like beef stew or bangers and mash. The dark fruit esters would go well with raisin butter tart or Eccles Cake.

Bog Water

label-bog-water-1024x1024Gruit is a mixture of herbs that medieval brewers used to flavour their beers before the Bavarian Purity Act of 1516 (Reinheitsgebot) that specified only water, malt and hops were to be used in brewing. Beau’s, and many other breweries, are part of a brewing revival, using wild harvested bog myrtle (sweet gale) to create their own version of Gruit.

Tasting Notes: There’s a herbal tone with sweet aroma of dried dark fruit and brown sugar. The dark fruit carries over to the flavour with some light rye breadiness, herbal bitterness and finishes dry with a soft mouthfeel.

Suggested Food Pairing: The herbs and yeast in this beer will go well with roasted chicken or meats with a good amount of seasoning on it. Think of pairing a gruit with a meat kind of like an extra seasoning kick!

 

Recipes to enjoy with the featured Savvy Hip Hops •

 

With Lug-Tread Lagered Ale

Seitan Brisk-’ain’t’

From Chef Bruce Enloe at The Branch Restaurant and Texas Grill

Ingredients

photo-lugtread-4pk2 onions
3 measured amounts: 2 tsp, 2 tsp and ¼ cup vegetable oil
Wood chips, smoker
2 cups ‘vital wheat gluten’ –Bob’s Red Mill version available in the health food section of many grocery stores
2 measured amounts: 1 ½ cups and ½ litres of light unsalted vegetable stock
¼ cup tamari
3 tsp black pepper
2 tsp chili powder
3 cloves crushed garlic
2 cups Beau’s Lug-Tread Lager
BBQ Sauce

Method

Peel and halve the onions, toss with the first 2 tsp of oil and smoke for 45 minutes in your preferred smoker. Then slice thin and caramelize slowly with the second 2 tsp of oil over medium heat until dark brown (not burnt). Cool and mince.

In a large bowl, combine the minced smoked caramelized onions, the ¼ cup oil, gluten flour, the 1 ½ cups light vegetable stock, the tamari, pepper, chilli powder, and garlic and a splash of Lug-Tread.

Mix all the ingredients with your hands until spongy and combined.

Transfer the mixture to a loaf pan, cover with the remaining stock and beer, and bake, covered, at 350F for 45 minutes, or until just firm.

Remove the loaf from the pan after this process and broil with the BBQ sauce before serving. Enjoy sliced thin on a sandwich or however you would like your roasted or barbecued beef!

 

With Strong Patrick Irish Red Ale

Shepherd’s Pie

From Beau’s resident chef (and Savvy friend!) Chef Bruce Wood www.beaus.ca/recipes

Ingredients

2 Tbsp butter
2 Tbsp olive oil
2 large onions, finely chopped
2lbs ground lamb
4 branches fresh thyme, leaves only, chopped
4 bay leaves
1 tsp sea salt
Freshly milled black pepper to taste
4 Tbsp all-purpose flour
1 28-ounce tin diced tomatoes
4 tsp Worcestershire sauce
1 cup lamb or beef stock
1 cup Strong Patrick Irish Red Ale
1 ½ lbs baking or russet potatoes
¼ cup homogenized milk
4 Tbsp butter
1 egg yolk

Method

Boil the potatoes, then drain in a sieve and place into a clean bowl. Add the milk, butter and egg yolk, and mash together. Season with salt and freshly ground pepper, and set aside.

In a large pot, heat the butter and olive oil. Add the onion and cook for five minutes. Add the ground lamb, stirring until browned all over. While the meat is frying, break up any lumps with the back of the spoon. Add the thyme, bay leaves and salt and pepper. Add the flour to the mix and stir well, then add the tomatoes, beer and stock and stir well again. Let the mixture simmer on low heat for about 45 minutes.

Preheat the oven to 400 F. Pour the meat into an ovenproof dish and spread the mash on top, smooth over and mark with a spatula. Put this dish into the oven and cook uncovered until the surface is bubbling and golden brown.

 

With Nordic Pale Ale

Trout Tartlet

From Chef Bruce at Beau’s www.beaus.ca/recipes

Ingredients

1 450g package puff pastry
8 oz smoked trout, flaked
2 tsp mixed chopped herbs (e.g. dill, parsley, tarragon, chives)
2 whole eggs and 2 egg yolks
1 cup whipping cream
⅛ tsp sea salt
Pinch ground black pepper
Pinch nutmeg

Method

Preheat oven to 375 F.

Using non-stick spray, lightly spray a 12-insert small muffin tin. Remove the pastry from package and unroll. Using a regular Mason jar ring, cut 12 rounds from the pastry and fit into the muffin tin.

Toss the trout with the herbs, and divide between the 12 pastry shells.

In a bowl, beat together the eggs & yolks, cream, salt, pepper and nutmeg. Pour the mixture into the shells. Place the muffin tin on a baking sheet and place into oven.

Bake for 12-14 minutes or until mixture is just set. Remove from the oven and cool for 5 minutes. Remove the tartlets from the muffin pan and serve with Kissmeyer Nordic Pale Ale.

 

With The Tom Green Beer

Beaus tomgreenGingerbread Stout Cake with Caramel-Ale Sauce

From CraftBeer.com (recipe & photo)

Ingredients

1 cup Tom Green Beer
1 cup dark molasses
½ tsp baking soda
2 cups all-purpose flour
1 ½ tsp baking powder
2 Tbsp ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves
¼ tsp freshly grated nutmeg
Pinch of ground cardamom
3 large eggs
1 cup packed dark brown sugar
1 cup granulated sugar
¾ cup vegetable oil
12 ounces Ale (Lug-Tread would be good)
2 Tbsp unsalted butter
1 ½ cups brown sugar, packed
1 cup heavy cream
pinch salt
1 tsp vanilla extract

Method

gingerbread cakeGenerously grease and dust with flour (or use baking spray) a 10-inch bundt pan, set aside.

Preheat oven to 350 F.

Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature. Sift together flour, baking powder, and spices in a large bowl. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.

Pour batter into bundt pan and rap pans sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes.

Cool cakes on rack for 5 minutes.

Pour Lug-Tread into a medium saucepan and bring to a low boil. Cook, uncovered, stirring occasionally, until reduced by two-thirds. Add butter and brown sugar and cook, stirring only when the mixture is in danger of boiling over, until thick and syrupy (10-15 minutes). Slowly stir in cream. Cook for another 5-6 minutes until thickened. Remove from heat and stir in vanilla.

Cool to warm, it will thicken as it cools. Pour over stout cake and add ice cream if desired.

With Le Coeur Noir

Squash Gnocchi with Blue Cheese, Apple & Sage

From Chef Bruce at Beau’s www.beaus.ca/recipes

Ingredients

beaus coeur noir1 lb russet potatoes
1 Tbsp vegetable oil
Sea salt
4 eggs
1 cup roast squash puree
3-4 cup all-purpose flour
Cornmeal (to dust tray)
3 Tbsp unsalted butter
8 fresh sage leaves
1 apple, cut in ¼ “ dice
4 oz blue cheese (such as Glengarry Celtic), crumbled

Method

Preheat the oven to 400 F.

Rub the potatoes with a little vegetable oil and salt and place them on a baking sheet. Bake the potatoes for one hour, or until fork tender. When the potatoes have cooled, peel them and pass them through a food mill (or grate them).

Place the potatoes in a bowl and add the eggs, squash and a pinch of salt. Add 2 cups of flour and mix to combine; the mixture will probably be fairly sticky. Turn out on to a well-floured surface and liberally dust with flour. Knead the dough, adding more flour as it becomes sticky. When the dough is a cohesive ball and is no longer sticky, place in a bowl, cover with saran wrap and let rest for 30 minutes.

Divide the gnocchi dough into golf-ball-sized pieces. Using your fingertips roll the dough into a long rope shape about ½” around. Cut the dough into one inch lengths and place on a cornmeal-dusted baking sheet. Continue with the remaining dough until you have a tray full of gnocchi. Place the tray in the freezer and freeze for 30 minutes.

Bring a large pot of salted water to a boil. Drop the frozen gnocchi into the boiling water. Cook for 3-4 minutes or until tender, drain, and place on a lightly oiled tray until needed.

To finish, heat the butter in a pan over medium-high heat until lightly browned. Add the apple and sage and cook for one minute. Add the cooked gnocchi and the blue cheese. Mix to combine.

Serve hot, paired with a bottle of Beau’s Coeur Noir Black IPA.

 

With Bog Water

Bog Water Sausages

From Ontario Craft Brewers Association

Ingredients

1 small white onion
8 – 12 good quality sausages
½ cup Bog Water
Fresh sage (one leaf per sausage)
1-2 oz maple syrup 

Method

In a heated oiled pan, add sausages (pat dry them first with paper towel), once they have browned on one side turn them over and add your onion or shallots (finely chopped ). Add your sage at this point, slightly bruised but left whole. Stir the onions around so they do not burn.

Once both sides of the sausages are browned (no colour – no flavour), add the Bog Water and turn down the heat, the sausages are mostly cooked at this point. The Bog Water is a braising liquid.

Once you are ready to serve check the sausages by poking them in the middle to see if they are firm. You can also poke them with a fork and see if the juices run clear. However if you poke them, you will lose some moisture and they may be slightly drier than you’d like. If they are cooked remove the sausages to a serving plate, leaving the onion and sage leaves in the pan.

Turn the heat up so the Bog Water begins to simmer, once it reduces slightly remove the sage leaves and discard.

Add 1 oz. of maple syrup, stir quickly to incorporate. It should thicken the bog water almost immediately. The bubbles should become big and frothy, at this point you can pour this thick sauce over the sausages.

It will make a spicy beer toffee!

 

With Dark Helmut

German Cheddar and Beer Fondue

From The Food Network

Ingredients

10 oz shredded sharp Cheddar
4 to 6 oz shredded Gruyere
1 rounded tablespoon all-purprose flour
1 cup Dark Helmut
2 Tbsp spicy brown mustard
A few drops of hot sauce
A few drops of Worcestershire sauce
1 ½ pounds cubed or thick sliced wursts: knock, brat or brot
1 package mini party franks
1 head cauliflower, separated into florets
1 small jar mini Gherkin pickles, drained
1 small jar pickled onions
1 small loaf pumpernickel bread, cubed

Method

Combine cheeses in a bowl with flour.

Add Dark Helmut to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon.

When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce. Transfer fondue to warm fondue pot.

In a large skillet, bring 2-inches of water to a boil and blanch the cauliflower for 2 to 3 minutes, drain and arrange around the fondue pot.

In the same pan, bring the cooking water back to a boil and add the mini franks and sliced wursts. Cook, uncovered until all the liquid has evaporated.

Add 1 Tbsp butter to the pan to crisp the casings.

Pile wursts and dogs near fondue.

Complete the dipping selections with dishes of pickles, onions and cubed bread.


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What a year its been for Covered Bridge Brewing Co!

Posted by Katy

Saturday, December 27th, 2014
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Savvy Hip Hops beer of the month club 
Featuring Covered Bridge Brewing Company

– December 2014 –

 

This month marks the first anniversary of Stittsville’s Covered Bridge Brewing Company located in Ottawa’s west end. What better way to celebrate than by having owners John and Kathy vanDyk (plus some very helpful volunteers) hand package hundreds of bottles for Savvy Hip Hops? We hope that you’ll pour a snifter of ‘One’ – their special bourbon barrel aged stout brewed specially for this anniversary – and toast to their first year in the beer biz.

hiphops_largeIn this month’s Savvy Hip Hops Taste Case, you will find two ‘bombers’ of each:

Dirty Blonde
Amber Rose
Wishmaker’s Wit
Moustache SMaSH
Bridge Over the River ‘Chai’
One

Need more beers from Covered Bridge for the holidays?

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

Cheers!

Debbie & the Savvy Brew Crew

 

Introducing…
Covered Bridge Brewing Company

by Katy Watts

 

Covered Bridge - Kathy and JohnHome brewing can be an expensive & a time consuming hobby. It seems to always start small, like it did with Covered Bridge Brewing Company’s owner & brewer, John vanDyk (right in photo – hamming it up!), experimenting with a small Mr. Beer kit. As interest grows – or in John’s case – refills for the Mr. Beer kit were unavailable, ‘real’ equipment is purchased, upgrades made & then the BIG switch to all-grain brewing is made. From there, John’s friends are kept happy enjoying experiments in recipe formulation & dreams become blue prints to open a brewery.

What’s in a name?

Before John signed the lease on the Stittsville location he already had the name for the brewery & a logo in mind. “I happen to live on a street that has a covered bridge on our walking path”, John explains “Home brewers are funny in that we usually name our breweries in our house. Long before thinking about going commercial, I had chosen the name. Then a friend at work drew up the logo. We liked the nostalgic feel of it so much that when we decided to go pro & we kept it the name & look.”  And their doors opened on December 20th last year, yet they had “CBB” fans long before.

The Beer Blinded Me with Science!

covered bridge in lightsWhy does beer seem to entice so many to devote their lives to perfecting the perfect glass? It’s something to do with the process, the idea that a handful of ingredients with just a slight variation can create hundreds of different flavours. For John, who admits he wasn’t the biggest beer drinker when he first started brewing, he was hooked after his first all grain batch. “Being exposed to home brewing & craft beer was a bit of a “beer awakening” for me and I learned that there are so many great beers with tons of flavour and complexity. I’m still not a huge drinker, but I really enjoy discovering & trying different craft beers now.”

 

SWMBO & the Unpaid Interns

John isn’t the only one working hard at the brewery. His wife, Kathy (left in above photo), affectionately known as “She Who Must Be Obeyed” (SWMBO) not only encouraged him to leave his day job and start brewing, but helps with the administrative side & coordinates brewery events (and so much more!). Then there’s the team of ‘Unpaid Interns’ who can be spotted doing everything from pouring beer at festivals, picking fresh hops or helping on a brew & bottling day. It is a friend & family affair.

Brewing For Charity

Covered Bridge isn’t just keeping the community well stocked with beer, but it’s also supporting area charities and the community of Ottawa West. In the summer they ran a contest benefiting Tysen’s Mission to a Million with the prize being an opportunity to help brew the summer seasonal, Wishmaker’s Wit. In November, as part of the Movember campaign, they brewed Moustache SMaSH. Fit with its own moustache branded glass, this single hopped American Pale Ale was a tribute to all those involved with the campaign to raise money for men’s health.

What’s Next?

With one year under their belt and a legion of loyal fans it’s hard to know what’s next for Covered Bridge…we do know that they’ll keep on brewing cool beers we love to drink.

Cheers to John & Kathy!

covered bridge beer loving

 

• Savvy Hip Hops Tasting Notes •

Our Savvy Brew Crew member Katy Watts shares her notes about each beer, along with her picks on what to serve … and some fun recipes too!

Dirty Blonde

At 5.1% ABV and 20 IBU, this easy drinking brew uses a solid malt base spiked with American hops and fermented with an English Ale yeast to ‘dirty’ it up.

Tasting Notes: Pouring hazy golden with a thin white head, this Dirty Blonde has a biscuit-y malt aroma spiked with grassy hops. The flavour mirrors the aroma with citrus and grassy hops poking through the bready sweet malt base and esthers from the yeast adding a distinct fruit note.

Suggested Food Pairing: The balance between malts and hops lends this beer to pair with delicate flavoured foods like shellfish, fish, chicken or salads.

 

Covered Bridge growler bagAmber Rose

This full bodied  6.4% ABV, 30 IBU American Amber has a solid malt backbone with caramel richness that helps balance the American hop character.

Tasting Notes: Starts with a sweet base of caramel malt with light nutty notes. Mid-sip the American hops kick in adding pine and citrus zest. The bitterness isn’t overwhelming, but it helps round out the malt with some crispness.

Suggested Food Pairing: The caramel base and citrus hop zing pairs well with grilled meats or stews. Try the Amber Rose alongside BBQ, burgers or my recipe for beef stew with caramelized onions.

 

Wishmaker’s Wit

Originally brewed with the winner of their contest to raise awareness for Tysen’s Mission to a Million, this 4.2% ABV 13 IBU  wit was brewed using Belgian yeast, orange peel, coriander and dry-hopped with Pacific Jade.

Tasting Notes: This traditional Belgian Wit pours a pale lemon colour with crisp carbonation and a light body. There’s a subtle sweetness with tart citrus, coriander, clove and white pepper – refreshing!

Suggested Food Pairing:  Cut up some of your favourite fruits and serve it alongside Wishmaker’s Wit! Alternatively, you could use part of your bottle to steam mussels or other shell fish. The bright citrus notes in the beer will cut through the richness of the dish.

 

Moustache SMaSH

This Single Malt and Single Hop (SMaSH) was brewed specially for Movember using the Australian hop Galaxy as a tribute to the origins of the Movember Foundation charity.

Tasting Notes: While there may be a bigger brewery offering a Galaxy single hop beer in the LCBO, Covered Bridge Brewing Company’s version truly showcase the passion fruit and strong citrus notes the hop is known for.

Suggested Food Pairing: While this isn’t an overly bitter beer, enjoying it with something a little salty like fried chicken, poutine or your favourite bag of chips would ease the bitterness and show off the maltier side.

 

covered bridge in snowBridge Over the River ‘Chai’

This 5.1% ABV 17.6 IBU winter seasonal is filled with warmth! Brewed using ginger, vanilla, cardamom, star anise, fennel, cinnamon, nutmeg, clove, pepper and lactose.

Tasting Notes: This gingerbread smelling brown ale has all of the aromatic flavours of chai tea with a touch of sweet vanilla and slight dryness at the finish. The lactose (milk sugar) adds a slight sweetness and smoothness making this beer very easy to drink.

Suggested Food Pairing: Bold dry rubbed meats would compliment this beer, but my favourite pairing would be with a decadent chocolate cake. Try Kathy’s recipe for Apple Gingerbread Cake that incorporates a (small) portion of Bridge Over the River ‘Chai’.

 

OneCovered Bridge - 1 year

A special stout that’s been left to age in bourbon barrels for a year. It was made in celebration of the brewery’s first anniversary on December 20.

Tasting Notes: This beer is so new that a bottle wasn’t available to sample. Our recommendation though, is to savour one and stash the other for a few months. Seeing how some flavours develop as others mellow is a fun beer-experiment!

Suggested Food Pairing: Big barrel aged stouts are perfect for hearty, cold weather dishes, smoked meats and most desserts. My favourite pairing though, is a comfortable chair and a good conversation!

 

• Recipes to enjoy with the featured Savvy Hip Hops •

With Bridge Over the River ‘Chai’….
Apple Gingerbread Cake

From Kathy vanDyk’s Kitchen (aka Covered Bridge Brewery Kitchen)Covered Bridge - ingredients

Ingredients

1/3 c butter, soften
1/3 c sugar (Note from Kathy: I use raw cane sugar)
3 eggs100 mL unsweetened apple sauce
2 royal gala apples, peeled and shredded
1 c Bridge Over the River “Chai” Brown Ale
1 c maple syrup
2 c all-purpose flour
2 Tbsp ground ginger
1 Tbsp cinnamon
½ tsp nutmeg
¼ tsp cloves
1 ½ tsp baking soda
½ tsp salt

 

Method

Preheat oven to 350 F. Combine butter, sugar and eggs, and beat until creamy. Add applesauce, beer and maple syrup, stir to combine. Add shredded apples to the mixture.

In a separate bowl, sift flour, ginger, cinnamon, nutmeg, cloves, baking soda and salt. Stir the dry mixture into the wet mixture, 1/3 of the mixture at a time. Mix to combine. Spoon mixture into mini-bundt pans for individual servings or large bundt pan or cake pan for a full cake. Cook for 12 – 15 minutes for small cakes. Large cake will take 35 – 45 minutes to cook. Remove from oven when an inserted toothpick comes out clean.

These cakes are best served warm from the oven, drizzled with caramel sauce, and topped with whipped cream.

For the chai-spiced whipped cream:

Add ½ c of whipping cream (35% BF) to a cold bowl. To the cream, add 2 tablespoons of Bridge Over the River “Chai” beer, and 2 Tablespoons of powdered sugar. Beat on high speed until firm peaks form.

 

With Wishmaker’s Wit….

Wit Steamed Mussels

From Katy Watts’ kitchen
Yield: 2 Servings

Ingredients

2 teaspoons of olive oil
2 pounds of mussels, cleaned & debearded
1 small onion, finely chopped
3 cloves of garlic, thinly sliced
1 stalk of celery, cut diagonally in ½ inch slices
2 small crowns of broccoli, sliced ¼ inch thick diagonally
1 large red pepper, seeded and cut in ½ inch strips
3 scallions, thinly sliced
¼ cup of parsley, chopped
2 teaspoons finely grated lemon zest
½ cup of heavy cream
1 cup of Wishmaker’s Wit

Method

Pour olive oil on a large cast iron skillet or large frying pan over medium heat. Add onion to the pan and sautée until tender. Turn the heat to high; add garlic, celery, broccoli and red peppers. Stir continuously until the broccoli softens.

Add mussels and beer to the pan or skillet. Stir continuously over high heat until mussels open. Pour in lemon zest and cream. Stir until warm.

Add sliced scallions and chopped parsley. Stir well over high heat for 30 seconds.

Serve and enjoy with remainder of Wishmaker’s Wit and fresh bread.

 

With Amber Rose….

Beef Stew with Caramelized OnionsCovered Bridge - multiple photos

From Katy Watts’ kitchen
Yield: 4 servings

Ingredients

¼ cup vegetable oil
2 ½ lbs beef stew meat, cut into 1-inch chunks
1 ½ lbs yellow onions, sliced
1 tablespoon unsalted butter
2 teaspoons sugar
2 tablespoons all-purpose flour
1 ½ teaspoons dried thyme
3 carrots, sliced
1 ½ cup Amer Rose
1 cup beef broth
1 tablespoon tomato paste
Salt and ground pepper

Method

In a large pot, warm the oil over high heat until hot, but not smoking. Working in batches, brown the meat well on all sides (5 to 7 minutes). Adjust the heat as necessary to keep the meat from scorching. Transfer the browned meat to a plate and repeat until all the meat is browned.

Add the onions and butter to the pot and stir over high heat until the onions start to soften (5 minutes). Reduce the heat to medium and sprinkle in the sugar. Continue to cook the onions, stirring occasionally, until golden brown (15 minutes). Add flour, thyme and carrots and raise the heat to high. Stir for 1 minute, then pour in Amber Rose, letting it come to a vigorous boil. Stir in the broth and tomato paste and return to a boil.

Return the meat and any accumulated juices on the plate to the pot. Let the liquid come to a boil, then reduce the heat to low, cover and simmer until the meat is tender when pierced and the sauce is slightly thickened (1 ½ hours to 2).

Season to taste with salt and pepper.

 

With The Dirty Blonde….

Classic Soft Pretzels

From one of Covered Bridge’s Unpaid Intern’s Kitchen!

Ingredients

1 ½ cups of Covered Bridge Dirty Blonde Ale
22 oz of all-purpose flour (approx. 3.5 cups)
2 tablespoons of sugar
1 ½ teaspoons of yeast (traditional yeast)
1 ½ teaspoons of salt
¼  cups of butter, melted

Method

Warm liquid to 43 – 46 C (110 – 115 F). Pour into a large bowl, or mixer bowl if using a stand mixer. To the warm liquid, add 2 tablespoons of sugar, and mix to dissolve. Sprinkle yeast over top of liquid, and let rest of 10 minutes. Yeast will start to froth and bubble on the surface of the liquid. To the liquid mixture, add flour, salt, and melted butter.

Stir to combine. If using stand mixer, attach dough hook and mix for approx. 10 minutes. If kneading by hand, turn combined dough onto a floured surface, and kneed for approx. 10 minutes, until dough is smooth.

Form dough into a ball. Put dough in a lightly oiled bowl and cover. Let dough rest in fridge for approx. 12 hours. After 12 hours, dough will have doubled, and will need to be punched down. After punching down the dough, reform into a ball, cover, and return to fridge for another 12 hours.

This is considered a cold-rise method. Alternately, increase the yeast to 2.5 teaspoons, kneed as instructed above, then place dough in a warm location for approx. 1 hr or until dough doubles in size. If following this method, the dough only needs to rise once.

Once the dough has risen (24 hours if following the cold-rise method, or until doubled if following the warm-rise method), cut dough into 12 strips. At this point, you can also preheat your oven to 375 F.

Roll each strip until you have a long cylinder, measuring approx. 60 cm in length. Form dough strip into a pretzel shape. Once you have shaped your pretzels, fill a large pot with water. To the water, add 1/2 c of baking soda. Bring to a light boil. Immerse each pretzel in water for 1 minute, flipping pretzel after 30 seconds. Remove pretzel from water, and place on a parchment lined baking sheet (6 large pretzels per sheet).

Sprinkle each pretzel with coarse sea salt. For a darker colour, pretzels can be brushed with milk, or egg before adding salt. Bake for 10 – 15 minutes. Keep an eye on the pretzels as they bake as the bottoms tend to brown quickly.

Remove from oven. Best enjoyed when they are warm. These pretzels are also delicious dipped in mustard, or even sweet sauces like caramel, or hazelnut-chocolate spreads.

 

Enjoy your Savvy Hip Hops…and your holidays!

 

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Sawdust City beers are worth a drive to the Muskokas

Posted by Shawn

Tuesday, December 2nd, 2014
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Savvy Hip Hops beer of the month club 
Featuring Sawdust City Brewing Company

– November 2014 –

 

Month #10 of Savvy Hip Hops brings you a 2-4 of craft beer…and we are certain that you’ll find new favourites that will help you forget about the cold and snowy weather for at least a few hours! This month features Sawdust City Brewing Company and their assorted beer styles for all of our suds-cribers.

hiphops_largeIf you are not familiar with Sawdust City Brewing Company and their delicious array of beers, our Savvy Brew Crew member Shawn McCormick visited this new brewery while on holidays this summer to get the inside scoop about the brewery, their beers…and of course the brewmaster who makes them. With the range of beers you are receiving, there is something for every beer lover.

Sawdust City is not your average brewery. Instead of locating on the outskirts of town in an industrial complex, they took over a large, vacant building in downtown Gravenhurst. This puts them smack dab in the middle of the community – next to the fire hall, curling rink, and shops of small town Ontario.

Open your Savvy Hip Hops Taste Case…

…and find these six incredible beers. What’s different about this package is that Sawdust City has invested in their own canning machine! With four cans of each style, you’ll be able to share these great brews with friends.

Gateway Kölsch
Old Woody Alt Beer
Golden Beach Pale Ale
Lone Pine IPA
Skinny Dipping Stout
Winding Road for 7km Saison

Found a new fav brew? 

If you would like additional bottles of any beer featured in this months’ Savvy Hip Hops, just call our Savvy Brew Crew & we’ll arrange a special shipment for you (if it is still available at the brewery that is!).

Put us on speed dial – Savvy Hip Hops Hotline 613-SAVVYCO (728-8926) or cheers@savvycompany.ca

Cheers!
Debbie & the Savvy Brew Crew

 

Introducing…
Sawdust City Brewing Company

by Shawn McCormick

Located in the quaint little town of Gravenhurst, Ontario, Sawdust City Brewing Company has converted a former Canadian Tire Store into a striking and welcoming brewery.  With an appealing variety of beer styles, a tasting “saloon”, and lots of warmth with the wood decor, they have created a destination brewery that is worth finding on your way to Muskoka’s cottage country! 

Why the name ‘Sawdust City’?

Sawdust City signWhen the decision was made to launch the brewery in Gravenhurst, research of the town’s past revealed the nickname ‘Sawdust City’ from a time when the town hosted about a dozen sawmills. Processing the millions of board feet annually resulted in the entire town being coated in a layer of sawdust. Brewmaster Sam Corbeil explained that “the name just naturally fit”. 

Building a Following

Sawdust City is a bit unique in that they have been contract brewing for some time as their own brewery plans took shape. During this time, they developed a loyal fan base through beer fairs and distribution in pubs and bars around Ontario. Making great beer with catchy names like The Princess Wears Girl Pants, it’s no wonder people knew about Sawdust City before they had their own brewery! When I asked Sam to describe their style, he says simply, “We make different beers we love – hoppy IPAs, rich, malty stouts, and fresh Kölsch.” 

Becoming a Brewmaster

Sam Corbeil is the brewmaster at Sawdust City. More than 10 years ago while attending a beer festival in Belgium, he realized that he loved beer more than he loved his job in advertising. Upon his return, he started Googling brewing schools, eventually settling on VLB in Berlin, considered by many to be the premier school for brewing technology. He describes his time there as “Amazing – people from all around the world, sharing their passion for beer”.  Seriously folks, who wouldn’t like that?? Upon his return, he worked at True North and then with Robert Simpson (pre-Flying Monkeys), eventually ending up at Mill Street. He met current partner Rob Engman a few years ago, and the idea and plans for Sawdust City began to take shape. The rest, as they say, is history.

Sawdust City saloonA Saloon, Guest Taps, AND Live Music??

Sam mentions that they are trying to create a destination with the brewery, which just opened in late August. To this end they have a great saloon open every day, live entertainment on Saturday nights, and you can even enjoy craft beer from other Ontario brewers on the rotating guest taps. In the summer food trucks utilize their parking lot, strengthening the community connection. When asked what type of beer he drinks other than his own, Sam says he has lots of friends who all make great beer & he adds, “Why buy anything outside of Ontario? We make world-beating beers here!”

We raise a glass to the Sawdust City team!

 

 

 

• Savvy Hip Hops Tasting Notes •

By cracking open your Taste Case, you will find that Sawdust City has something for everyone. Why not round up some friends and open up several of these to see who likes which style of beer.

Gateway Kölsch (Kölsch)

Paying homage to the lagered ales of Köln (Cologne), Germany, this crisp, bright, straw-coloured beer is named after the Gravenhurst hometown of Sawdust City, referred to as the “Gateway to the Muskoka”. 5% ABV

Tasting Notes:  Quite a fluffy head shows off the great carbonation. Straw gold in colour, crystal clear and bright. Aromas of hops, cereals, and pilsner malt notes. The palate adds light citrus notes and aromas repeat. Very refreshing, and an easy transition beer for those just getting into craft beer.

Suggested Food Pairing: This is such a food-friendly beer that it is hard to think of something that won’t work with it. Pair with grilled seafood, chicken in light sauce, or a toasted ham sandwich.

 

Old Woody Alt Beer (Altbier)

With a deeper colour and more malt-forward notes, this fresh and creamy Altbier also comes in at 5%.

Tasting Notes: The aromas are definitely more malt forward, with toffee, sweet spice, and a hint of plums/prunes.  The palate is similar with caramel and toffee dominating, some stewed fruits, and a slightly earthy taste. With a creamy mouthfeel, the mid-palate offers a hint of sweetness but the finish is dry with a pleasant hop bitterness to cleanse the palate. 

Suggested Food Pairing: This is another food friendly beer and the versatility of this one will match with stews and meat-or-mushroom-based casseroles.

 

Golden Beach Pale Ale (Session Ale)

A refreshing Pale Ale with flavour much bigger than its 4.5%ABV would indicate.

Tasting Notes: Aromas of pine, fresh grass, pineapple, and pink grapefruit. The palate is all about summer – fresh tropical and citrus fruit will bring you back to the heat waves of July (yes, even in snowy November!). The fresh hops add a lot of aromas and give a great cleansing finish. Session Ales get their name from the lower than typical alcohol, allowing you to enjoy more than one in a “session”.

Suggested Food Pairings: Try this one with Thai or Indian, chicken-based curries!

 

Lone Pine IPA (India Pale Ale)

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

Tasting Notes:  Loads of bright pine, white and pink grapefruit, orange, light caramel notes, and a hint of green grass. The palate follows suit, although the caramel, tropical fruit and sweet orange lead. The finish is all about the hops – loads of white grapefruit rind and pith, with the unmistakeable pine pith batting clean-up. Aptly named!

Suggested Food Pairings: Try this one with burritos, nachos, or some heavily grilled meats.

 

Skinny Dipping Stout (Oatmeal Stout)

A lovely 5.5% ABV Stout to sip in front of the fireplace (or candles) on a dark stormy night.

Tasting Notes: Aromas of dark toasted malts, black coffee, cocoa, and hints of dried fruit. The creamy palate is quite similar with some malt sweetness at first, and the prune and fig notes being more noticeable. This quickly turns to a smooth coffee bitterness on the long-lasting finish.

Suggested Food Pairings: Try this one with grilled meats, venison-based stews, or even a chunk of blue cheese!

 

Winding Road for 7 km (Saison)

The first beer in Sawdust City’s “Saison du Maison” series – these are Saison beers that will be released each quarter.

BREWMASTER NOTE: this beer was just canned and needs a little more time to “bottle-condition”, so let this one sit (not in the fridge) until after Nov 27th. Anytime after than it will be ready for drinking!

Tasting Notes: Named after a winding road that stretched for 7km – this rye Saison has beautiful spicy, Belgianesque esters dancing off the glass balanced with a hearty, bready, malt body. Burnt yellow in colour, like the tree lined back roads of Muskoka, 7km will bring you back to fall in Northern Ontario. A time of year when nostalgia and melancholy fog our minds and the early morning dew rises off the cold Autumn ground to create a haunting vision of the winter ahead. (Tasting note provided by Sam Corbeil)

Suggested Food Pairings: Try this one with chicken (or eggplant) parmesan or pork chops

  

  • Recipes to enjoy with your Savvy Hip Hops •

With Sawdust City Gateway Kölsch…

Chicken Alfredo

From Savvy Sommelier & Brew Crew member Shawn McCormick’s kitchen
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4-6 Servings

Ingredients

1 lb of skinless, boneless chicken (breast or thigh)
1 lb (approx. 450 g) fettuccini noodles (or spaghetti)
1/3 cup butter
1 cup  heavy cream (whipping cream is best – of course!)
1 ½ cups grated Parmesan cheese
1 clove garlic, crushed
Few sprigs of parsley chopped
Freshly ground black pepper
Salt

Method

Cook the chicken breasts over medium-low heat in a frying pan with some olive oil, turning regularly until cooked through. Set aside and cover to keep warm.

In a medium sized pot, melt the butter over low heat. Add the cream and increase heat to medium until the cream and butter mixture is simmering. Whisk in the garlic and Parmesan cheese until continue whisking until the cheese is melted.

While cooking the sauce, bring a large pot of salted water to a boil and cook the pasta according to the package directions.

Once the pasta is cooked, drain, reserving a bit of the liquid in case you need to thin the sauce. Slice the chicken, and toss all remaining ingredients together, adding some of the reserved pasta water if the sauce is too thick. Salt and pepper to taste.

 

With Sawdust City Golden Beach Pale Ale

Thai Chicken Curry

From Shawn McCormick’s family kitchen
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 6 Servings

Ingredients

3-4 boneless, skinless chicken breasts
5-6 mushrooms
½ red pepper
½ green pepper
1 carrot1 celery stalk
1 onion1 clove garlic, crushed
2-4 tsp Red Curry Paste (‘Thai Kitchen’ brand is in many grocery stores)
14 oz can Coconut Milk
2-3 cups chicken broth4-5 Tbsp olive or other cooking oil4 cups cooked rice

 

Method

Cut the onion and peppers into thin strips. If you like more vegetables use the whole pepper. Thinly slice the mushrooms, carrots, and celery.

Slice the chicken into thin strips. Heat a large frying pan or wok over medium heat and add enough cooking oil to coat the pan. Sauté the chicken strips in small batches, removing each batch as they are cooked. Add more oil as required.

Turn the heat up to medium-high. Now sauté the vegetables in the same pan, adding more oil as required. Start with the onions and carrots. After 2 minutes, add the celery. After 1 minute, add the peppers, mushrooms and garlic. Stir another 2 minutes, then add the chicken, 1 cup of chicken broth and two tsp of the curry paste. You want enough liquid to dissolve the curry paste so add more chicken broth until the paste is blended in.

Add the can of coconut milk and more chicken broth to make a nice sauce.

Add more curry paste to taste. Heat thoroughly, then ladle over rice. Get ready for ooohs & aaaahs!

 

With Sawdust City Lone Pine IPA

Fish Tacos

Another one from Shawn McCormick’s kitchen!
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 3-4 Servings

 

Ingredients

1 lb white fish (cod or halibut)
1 package of small tortilla (soft taco) shells
3 cups finely shaved Savoy cabbage
1 cup mayonnaise
1 TBSP lime zest
Juice of 1 lime
Coriander
Slice green onions
Salt & pepper to taste

 

Method

Cook the fish as you like – fried in butter, or poach it in lightly salted water. Simmer for about 10 minutes until the flesh is flaky. Once done remove and beak into smaller pieces to fit in the tortilla shells

Cut the Savoy cabbage across the grain so you have long thin strands of cabbage.

Mix the mayonnaise & lime zest together. Whisk in the lime juice a bit at a time. You want a thin sauce but not too watery. Add some salt and pepper to taste.

Place fish in tortilla shell (I like to lightly warm mine over a gas burner on low). Top with cabbage, green onion, and a few sprigs of Coriander. Drizzle generously with lime-mayonnaise sauce. Enjoy every mouthful with each sip!

 

Cheers & Enjoy your Savvy Hip Hops!

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Railway Capital of Canada brews up tasty ‘train beers’

Posted by Katy

Thursday, October 30th, 2014
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Savvy Hip Hops beer of the month club 
Featuring Railway City Brewing Company

– October 2014 –

 

It’s Full Steam Ahead for Railway City Brewing Company – a brewery from the Railway Capital of Canada – St. Thomas, Ontario.

Savvy Hip Hops beer of the month clubUsing all natural ingredients, the brewery brews its popular flagships and seasonals on a 20 hectoliter system with a variety of 10, 20 and 40 hectoliter fermentors. It is quite an operation. 

Depending on the season, you’ll be able to find their beers in pubs all across Ontario; from Windsor to Ottawa corridor…does this sound like train talk?

 

In your Savvy Hip Hops Taste Case, you will find two dead elephants & three iron spikes (LOL!) along with:

Canada Southern Draft – American Pale Lager

Iron Spike Blonde – American Blonde Ale

Iron Spike Copper – American Red Ale

Iron Spike Amber – American Amber Ale

Dead Elephant Ale – English IPA

Double Dead Elephant – American Imperial IPA

Black Coal Stout – American Stout

Cranberry Festive Lager – Spiced Lager

Honey Elixer – English Brown Ale

Found a new fav?

Railway City Taste CaseIf 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 cheers@savvycompany.ca

Cheers!

Debbie & the Savvy Brew Crew

 

Introducing…
Railway City Brewing Company

by Katy Watts

Back in the 1850s St. Thomas, Ontario was a bustling center of railway activity. More than 26 lines passed through the city, most headed towards a major city like Chicago or New York. Railway City Brewing Company takes its name from the period of time where St. Thomas was interchangeable with ‘Railway City’ and it held the title of the ‘Railway Capital of Canada’.

St. Thomas Proud

Paul CorriveauAl GouldingRailway City Brewing Company was established in 2008 on Curtis Street by Al Goulding (photo right) and Paul Corriveau (photo left). “Our focus is to produce a wide variety of small batch beers using locally grown ingredients and have fun with names that feature St. Thomas’ great rail history,” explains Paul. Popular seasonals like Hoptoberfest and Cranberry Festive Lager (that you have in your Savvy Hip Hops Taste Case) proudly showcase regionally grown fruits while the alluring Honey Elixir entices you with local honey. Yum!

What’s in a Name?

While a hub for railroads, a ‘little’ known fact about St. Thomas is that Jumbo (yes the elephant) – the prized attraction of the P.T. Barnum Circus – was tragically killed in a railroad accident in 1885. The story goes that Jumbo was leading a younger elephant to safety, but an unexpected locomotive hit & killed the smaller elephant and in a domino fashion the derailed locomotive hit and killed Jumbo too.

Jumbo is featured throughout St. Thomas from a life sized statue at the City’s west entrance to murals adorning downtown buildings. So, of course, why not tribute Jumbo with a large, full flavoured beer…and call it Dead Elephant Ale and Double Dead Elephant Ale to remind us to always live large! Enjoy these signature beers!

Steaming Ahead

With many of their brews winning Ontario Brewing Awards – and here is a long list of recent medals:

Ironspike Amber Ale (Gold Medal in 2011)
Ironspike Copper Ale (People’s Choice in 2011)
Black Coal Stout (Silver Medal in 2011 & a Gold Medal in 2013)
Dead Elephant Ale (Silver Medal in 2010)
Honey Bee’Lixer (Silver Medal in 2012)

Paul says ‘it’s honestly been hard to keep up with demand.” In fact, Railway City was supposed to be the July featured brewery in your Savvy Hip Hops, yet they had run out of beer this summer and we had to do a quick last minute switch to October!

IRailway City logon 2012, they announced that they would be expanding production into a former tool-and-die shop which has brought them the ability to expand their production facility for cans, bottles and draught beer. In addition to being able to produce more beer, they also expanded their tasting room allowing them to showcase their flagships and seasonals to both beer loving locals and brew tourists.

Definitely stop in to visit the brewery next time you find yourself on a train bound for St Thomas…and be sure to look for the Jumbo statue too!

Here’s to Paul, Al & the cool people at Railway City Brewing!

  • Savvy Hip Hops Tasting Notes •

 

Canada Southern Draft

This 4.3% ABV pale lager is clean, crisp and made for long evenings on the patio where only a sessionable beer will do.

Tasting Notes: This lawnmower beer has a sweet start with grain malts followed by some earthy hop spice. It ends with that typical lager kick that keeps you reaching for the next pint. 

Suggested Food Pairings: The crispness of the carbonation works perfectly alongside the fat heavy foods we love to indulge in – hot dogs, pizza, hamburgers.

 

Iron Spike Copper Ale

Brewed using premium Ontario two-row malted barley with fine specialty malts and quality hops, this 4.4% ABV session beer is meant for those long days on the railroad.

Tasting Notes: Malt forward with flavours of caramel, butterscotch, biscuit graininess and a mild hop bitterness mid sip. Ale yeast lends some dark fruit flavours and aromas which adds some sweetness. 

Suggested Food Pairings: The balance between malt and hop creates the perfect complement to sweet, hot or spicy food including many Asian dishes, chili, mango or jalapeno salsa.

 

Iron Spike Blonde Ale

This medium bodied 4.3% ABV brew has a delicate balance between hop bitterness and malt sweetness making it both enjoyable to drink, and very food friendly.

Tasting Notes: Sweet grain comes forward at first with light notes of biscuit that are accented by notes of stone fruit. Hops kick in at the end with a lemon bitterness, ultimately finishing dry with some lingering sweetness. 

Suggested Food Pairings: The light bodied, balanced nature of a Blonde Ale lends itself to be paired with delicate, light flavoured foods. Pair a pint of Iron Spike Blonde Ale with fresh salads, grilled chicken or light flavoured seafood.

 

Iron Spike Amber Ale

Filled with notes of yeasty esthers, this 4.6% ABV amber brew has an enticing aroma and a flavour that seems to develop with every sip.

Tasting Notes: Doughy malt background with toffee sweetness leading into dark fruit flavours of plum, fig and grapes. Hops come in at the end with a floral bitterness to balance the sweetness, but the dark fruit flavour lingers in the aftertaste. 

Suggested Food Pairings: The malt forward sweetness compliments foods that have some caramelization on the exterior. Meats like roast chicken, BBQ or hamburgers would be perfect.

 

Dead Elephant Ale

Named after Jumbo the Elephant who was struck by a train and died in St. Thomas, this 6.5% ABV English-style IPA balances a solid malt base with a one-two hop punch (the hops win).

Tasting Notes: This beer starts off deceivingly malty with biscuit notes and a hint of fruity yeast then opens up to a burst of pine, fresh cut grass and bright grapefruit citrus.

Suggested Food Pairings: The hop flavours in IPAs work well to amplify and cool spice, compliment light fruit and cleanse your palate of fat rich food. Pair with your favorite Indian curry, a deep-fried chimichanga or a perfectly grilled steak.

 

Double Dead Elephant Ale

This 7.5% ABV brew is an amped up, or ‘Imperial’, version of Dead Elephant Ale with twice the amount of hops, and  IBUs (International Bitterness Units) of the original. This beer is for hop heads only.

Tasting Notes: Starts with a solid malt backbone of bready malt, butterscotch and toasted biscuits then leads into big hop flavours of pine, grapefruit rind and earthy bitterness. The hop flavour is somewhat balanced by the malt base, but there is a pleasing lingering bitterness on the palate.

Suggested Food Pairings: The big hops in this beer crave salt and work perfectly with cured meats. Make a snacking plate of sliced ham, sharp cheddar, funky stilton or strong blue cheese and taste how the hops play with salt and fat.

 

Black Coal Stout

This 6% ABV stout is Railway City’s signature seasonal and their most robust brew. With deep flavours of roast coffee and dark chocolate this beer might seem like a deep indulgence.

Tasting Notes: This full bodied brew begins with bittersweet chocolate leading into roast coffee and slight spicy notes of toasted rye bread. 

Suggested Food Pairings: A big stout with roast, chocolate and coffee flavours will overwhelm soft flavoured foods. Pair with pungent soft-ripened cheese, blues, and washed-rinds to make a late night snacking plate or serve alongside your favourite chocolate dessert.

 

Cranberry Festive Lager

Railway City Cranberry Lager-001Brewed with Bala Ontario Cranberries and ginger this 5.5% ABV effervescent beer is warming and refreshing, a perfect combination for those colder winter days.

Tasting Notes: Citrus notes of sweet tangerine and mandarin orange are spiced with warming ginger and tart cranberries before carbonation gives it that crisp refreshing bite. 

Suggested Food Pairings: Turkey or roast chicken of course! 

 

Honey Bee’Lixir

Brewed using honey from the London-area, this 5% ABV brew is truly a tribute to the sweet syrup. While it may smell sweet there is a solid malt and hop base that balances the elixir. 

Tasting Notes: Starts with honey and caramel sweetness which is balanced by a bittering mild coffee roast and hop spice before a lingering dark fruit finish. 

Suggested Food Pairings: The honey and caramel notes pair perfectly with grilled steak or lamb chops with a side of wonderful roasted fall vegetables like squash.

 

Hoptoberfest

Railway City - some cansCan a beer be haunted? Brewed with local wild graveyard hops and Bartlett pears this 5.2% ABV amber lager may be the scariest beer you’ve sipped!

Tasting Notes: Two row malted barley gives this haunted brew a sweet caramel start leading into crisp pear notes that’s balanced by a spicy dry hop finish.

Suggested Food Pairings: This beer is meant for celebrating the harvest and that means big roast meats and all of their accompaniments. Turkey with the trimmings, glazed ham and roast vegetables, roast lamb with garlic and rosemary.

 

Recipes with a splash of the featured Savvy Hip Hops •

 

With Dead Elephant Ale …

Beer Battered Asparagus with Lemon Herbed Dipping Sauce

From: Food Network
Serves 2

Ingredients for the main dish

1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 tablespoon finely grated lemon zest
1 cup Dead Elephant Ale
1 pound asparagus, trimmed
Vegetable oil for frying

Ingredients for the sauce

1/2 cup mayonnaise
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
1/4 teaspoon black pepper
1 teaspoon roughly chopped fresh thyme leaves*
1/2 teaspoon roughly minced fresh rosemary leaves*
Pinch salt

Method

For the sauce: stir together all ingredients and transfer to a small bowl. Chill, covered, until ready to serve.

To fry asparagus heat oil in a heavy saucepan until it reaches 375 degrees F.

Whisk together flour, salt, pepper lemon and zest in a bowl until combined. Add beer and whisk ingredients until smooth. Dip asparagus in batter to coat. Remove excess batter before frying. Gently transfer battered asparagus to oil and fry until golden. Stir gently to prevent asparagus from sticking together. Transfer to a baking sheet that has been lined with paper towels and keep warm in a preheated 200 degree F oven.

 

With Black Coal Stout …

Chocolate Stout Pudding

From: Food Republic
Serves 6

Ingredients

1 cup self-rising flour
1/3 cup caster (superfine) sugar
1/3 cup unsweetened cocoa powder
1/2 cup milk1
3/4 ounces unsalted butter, melted
1 large egg, lightly beaten
1 3/4 ounces dark chocolate, coarsely grated
2/3 cup firmly packed dark brown sugar1
1/2 cups Dark Coal Stoutcream or ice cream, to serve

Method

Preheat the oven to 350°F. Lightly grease six 1 cup ovenproof ramekins. Sift the flour, caster sugar and half of the cocoa powder together into a medium-sized bowl. Add the milk, melted butter and egg and mix well. Add the chocolate and stir to combine. Spoon the batter into the prepared ramekins.

Combine the remaining cocoa powder with the brown sugar and sprinkle over the top of the puddings. Combine the stout and 3/4 cup water in a small saucepan and bring to the boil over high heat. Pour over the pudding batter.

Place the ramekins in a baking tray and pour enough boiling water into the tray to come halfway up the sides of the ramekins. Bake in the oven for 15–20 minutes, or until risen and firm to the touch. Serve hot with cream or ice cream.

 

With Cranberry Festive Lager …

Cranberry Lemon Grilled Chicken

From Katy’s Kitchen
Serves: 4

Ingredients

1 cup Cranberry Festive Lager
1/4 cup fresh lemon juice
3 tablespoons low-sodium soy sauce
1 1/2 tablespoons olive oil
2 teaspoons chopped fresh oregano
1 teaspoon chopped fresh thyme
1 teaspoon freshly ground black pepper
2 teaspoons honey
1/4 teaspoon Worcestershire sauce
3 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray

Method

Combine first 10 ingredients in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator 3 hours, turning bag occasionally.

Remove the chicken from bag; discard marinade.

Fire up the BBQ and heat to medium-high.

Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until done.

Serve with fresh vegetables and roasted potatoes.

Enjoy!

 

With Iron Spike Amber …

Amber Ale Beer Hot Sauce

From: The Beeroness

Ingredients

2 tablespoons olive oil
5 red jalapenos, stems removed, chopped
2 serrano chilies, stems removed, chopped
5 cloves of garlic, minced
12 oz Iron Spike Amber
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1 tablespoons rice wine vinegar
1/2 teaspoon white sugar

Method

In a saucepan, heat the olive oil over medium-high heat until hot but not smoking.

Add the jalapenos and Serrano, cook until soft, stirring frequently, about 5 minutes.

Add the garlic and cook for about 30 seconds, add the beer and then the remaining ingredients.

Allow to simmer for about 8 minutes, stirring occasionally. Remove from heat and allow to cool.

Add the blender or food processor and puree until smooth.

Store in an airtight container in the fridge until you want to add some heat to your favorite dish or make chicken wings.

 

With Honey Bee’lixer …

Caramel Apple Ale Cake

From: The Beeroness
Serves 6

Ingredients for the caramel layer:

3 tablespoons butter
1 cup white sugar
¼ cup Honey Bee’Lixir
2 tablespoons cream
2 large Granny Smith apples, sliced

Ingredients for the cake layer:

1 1/3 cup all purpose flour
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
1 teaspoon baking powder
½ teaspoon salt
1 cup white sugar
½ cup brown sugar
1 large egg
2/3 cup Honey Bee’Lixir
1/4 cup heavy cream
¼ cup melted butter
1 teaspoon vanilla

Method

Add the butter, white sugar and brown ale to a saucepan over high heat. Stir until butter is melted and sugar is dissolved. Allow to boil without stirring until dark amber color, about 5 minutes. Remove from heat, stir in the cream, allow to cool until the bubbling stops.

Arrange the apples slices in a cake pan or deep dish pie pan that has been well greased. Pour the caramel over the apples. In a large bowl stir together the flour, cinnamon, nutmeg, baking powder, salt, white sugar and brown sugar. Make a well in the dry ingredients, add the eggs, beer, cream, melted butter and vanilla, stir until just incorporated. Pour batter over apples.

Bake at 325 for 45 minutes or until golden brown and top springs lightly when touched. Wait precisely ten minutes, invert on a serving plate to remove from pan.

Cheers & Enjoy your Savvy Hip Hops!

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How did you earn your beer today?

Posted by Eva

Tuesday, September 30th, 2014
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Savvy Hip Hops beer of the month club 
Featuring Sleeping Giant Brewing Company

– September 2014 –

 

One of the great wonders of Canada is the Sleeping Giant Provincial Park in Thunder Bay.  It is a table-topped hill resembling a giant lying on his back.  Ojibway legend has it that Nanabijou, the spirit of the deep sea water, was turned to stone when the location of the local silver mine was disclosed to the white man.

hiphops_largeThis month we venture to T-Bay to introduce you to Sleeping Giant Brewing Company. Their motto is, “How did you earn your beer today?” This is founded with the local 4-season outdoor paradise in mind.  The Giant (park that is) is riddled with trails. “It’s tough but worth every ounce of sweat” describes Kevin Brewer of the Sleeping Giant Brewery team.

Everything they do at the brewery is deeply connected to the community.  The park is captured in the company’s logo, the active outdoor culture is part of their slogan – Earn your beer – it’s all about balance!

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

Found a new fav?

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

Cheers!

Debbie & the Savvy Brew Crew

 

Introducing…
Sleeping Giant Brewing Company

by Éva Nagy

 

sleeping giant brewery logoI had the pleasure of speaking with Kevin Brewer of Sleeping Giant Brewing – now there is a name destined to work in the beer industry!  He began his career by volunteering once a week & now works full-time hours – also read as “overtime” that he completes with pleasure he tells me. He loves his job wearing many hats: from invoicing, working the storefront & making deliveries to everything but brewing.

Kyle Mulligan – aka Kegger – has been brewing beer for 10 years.  He and his wife, Drea, dreamed of having their own brewery.  “They opened at the perfect time when Thunder Bay was a Molson & Labatt kind of town”, Kevin shares.  Growing month by month, we’ve help change all that while picking up momentum throughout Ontario.”

Kevin describes Kyle Mulligan & Drea as kind people who encourage others to try every single beer out there.  They motivate you to try something you haven’t tasted it before.  You never know, it might be your next favourite.

Sleeping Giant Brewing is a small & tight team. Kegger is the head brewer.  Drea manages “money & stuff”.  Matt is general manager while Kevin deals with “really tough questions that no one else has an answer for”, he says with a laugh.  Angus is the production brewer who Kevin tries to scare daily as Angus stands quietly thinking amongst the noise of the brewery.  Let’s just say, Angus does not scare easy.

Make everyone happy with beer

Sleeping Giant Beers in mailboxPlain & simply: they are a very small brewery.  Their advantage lies where bigger companies can’t keep up with the creativity of craft brewers.  Nor can they compete with the sense of community and the love of their customers.  Having that conversation about what they do for a living or on the weekend, and knowing their first or last names forges that connection through beer.

Everyone at the brewery is personable, outgoing and bubbly.  They happily share what they are currently brewing, what will be brewing next and even where to go & what to do in Thunder Bay.

Always go local

Over 25 T Bay restaurants are huge fan often using Sleeping Giant beer in their recipes. The bar at Lincoln University has the beer on tap as well as the local (yet corporate) Moxie’s & The Keg.

What is in a name?

Each beer has a local importance:

Elevator – is named for the grain elevator

360º – has everything to do with the local weather.  One day it is 30ºC and the next it’s 10º & snowing.  It’s Kevin’s favourite logo representing all four seasons with a flower, leaf, snowflake and sun.

Hoppet – an ode to the local Sleeping Giant Ski Loppet

Skullrock – now Silver Island is a skull-shaped rock with eery fog

Armoury – their commemorative beer celebrating the 100th Anniversary of the Thunder Bay Armoury

Saison – their anniversary beer.  It’s made with lemon peel & peppercorn and is something very special indeed. 

Drink Superior Beer

Everything is handcrafted using natural ingredients.  They use as much local as possible: water, malt, hops & coffee (Angus’ brother owns the local coffee place).

As beer enthusiasts know, water is an important ingredient in the beer-making process.  Their special water source is Lake Superior.  It provides clean & fresh water with its unique minerality.  Malt is from Canada Malting Company.  As for hops, Kyle has grown his own.

On the horizon… 

They are working full steam ahead brewing beer to keep up after a really busy summer. By October, they will have their canning machine.  They are not yet at full bottling scale but the new 30 barrel fermenter and bright tank should help things along.

Tis the season for a Pumpkin beer….they are patiently awaiting the pumpkins to ripen.  It will be small batch and made full-scale only if everyone enjoys it.  Kegger’s creations rarely disappoint.

How did you earn your beer today?

The folks at Sleeping Giant Brewing Company firmly believe that you need to “earn your beer”.   Whether you challenged yourself at the gym, a day of skiing or activities outdoors, a day at work or a toddler at home … it is all about balance.

So, now the question remains … What have you done today to earn your beer?

 

• Savvy Hip Hops Tasting Notes •

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

first beer glassElevator Ale

A refreshing wheat beer (typically hazy) with 4.5% ABV (Alcohol by Volume) & 26 IBUs (International Bittering Units).  Serve with a wedge of lemon or an adventurous grapefruit twist.  Just over 50% wheat malt with the balance being 2-row pale ale malt and a small measure of Pilsen malt.

Tasting Notes: Bright golden with pleasant aromas of wheat & citrus.  Locally sourced honey adds sweetness while the Pacific Northwest hops give it balance.

Suggested Food Pairing: honeydew melon, light fish like tilapia, in batter for fish & chips or onion rings (like at Thunder Bay’s The Foundry Pub).  Bring out Elevator’s citrus notes with Oven-Poached Pacific Sole with Lemon Caper Sauce.

360º Ale

This Pale Ale is 5% ABV with 37 IBUs. The style is similar to North American Pale Ale & Amber Ale. Brewed with North American 2-row pale malt & crystal malts (for colour & flavour) & balanced by 3 different hops added at 3 different times during the brewing process.

Tasting Notes:Crystal-clear copper colour. The focus lies within the sweet aromas of wildflower honey, burnt sugar, candied apricot, peach, citrus (tangerine, pink grapefruit) & slight hop bitterness.

Suggested Food Pairing: cheeses, spicy chicken and Indian curry.  Slather Sleeping Giant’s Beer-becue Sauce on veggie kabobs, pork, beef or chicken… it is very versatile!

 

Armoury Ale

Sleeping Giant’s commemorative beer celebrating the 100th Anniversary of the Thunder Bay Armoury.  This Scottish Ale-style is 5% ABV with 23 IBUs and created with 5 different malts.

Tasting Notes: Nutty (hazelnut, almond) aromas & flavours along with coffee, burnt sugar/molasses and a hint of smoky earthiness. Malty sweetness in the foreground with wee bit of hop in the background.

Suggested Food Pairings: Grilled steak, planked/pan-seared salmon and roasted/barbecued chicken to match the slight smokiness.  To keep in step with Sleeping Giant Brewing Company’s sense of adventure, consider game meats – duck, venison, lamb, bison.  To enhance this ale’s earthiness, accompany your meal with mushrooms, beets, turnips and potatoes.  A stew or casserole would bring these elements together quite nicely – like Gamekeeper’s Pie.

 

Coffee Vanilla Porter

The brewery created a robust beer with vanilla beans and locally roasted coffee (both added post-fermentation).  This porter is 5.5% ABV.

Tasting Notes: It will be no surprise to you to find aromas & flavours of roasted coffee and vanilla.  You may also discover notes of (burnt) caramel, toffee and a slight fruitiness.

Suggested Food Pairings: Kegger recommends barbecued, roasted or smoked meats and chocolate desserts.  Ooh! I’m thinking gooey brownies.

 

Skullrock Stout

A complex profile resulting from 6 different malts & toasted oats and balanced by a single aromatic English hop addition.  It is 5% ABV with 30 IBUs.

Tasting Notes: Exactly what you want from richly roasted grain – slightly sweet chocolate flavour.  The toasted oats make their appearance as smooth silkiness.  Skullrock will be sure to please stout-lovers and novices alike.

Suggested Food Pairings: blend into truffles and chocolate cake.  Use 1 cup of their Oatmeal Stout in Coffee & Chipotle-Rubbed Steak Kabobs with Stout Molasses Pan Sauce.

 

Hoppet IPA

At 6.5% ABV and 70 IBUs you will notice the refreshing hop bitterness.  The use of Pacific Northwest hops with 4 additions in the kettle as well as dry hopping, ensures that distinctive aroma & flavour.

Tasting Notes: Hazy copper colour with aromas of candied lemondrops, stone fruit & grapefruit pith. Tropical (pineapple), citrus & stone fruit, floral wildflower honey and a hop bitterness that really lingers and cleanses the palate.

Suggested Food Pairings: curry and Thai cuisine.  Try the Outstanding Wings recipe (below) from a long time Savvy friend, Jerry (who is also the VJ at many of our events).

 

#Selfie Saison

A Belgian Farmhouse Ale originally known as lower alcohol (3-3.5%) rustic ales brewed on farms in fall & winter to serve to seasonal farm workers (“les saisonniers”) in the summer.  They were entitled to up to 5 litres per day – they earned their beer!  Modern Saison now are complex with fruity & spicy notes, high carbonation and ranges between 5 to 8% ABV.

Tasting Notes: There is lots going on here!  Aromas full of spices (ginger, peppercorn & cardamom), fruit (pineapple & dried sultana raisins) and an enticing earthiness.  On the palate you will find comfort in biscuit, brioche & rising dough.  Refreshing citrus, lemon pith & peel wakens the Sleeping Giant … I mean, palate.  You may notice it tastes somewhat boozy but I don’t hear anyone complaining.

Suggested Food Pairings: Farmhouse Foods for Farmhouse Ales, right?  Bucking tradition, aromatic Asian & Middle-Eastern dishes would suit the Saison.  Check out the recipe for Grilled Meatloaf Sandwiches.

 

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

 

With Elevator Ale …

Oven-Poached Pacific Sole with Lemon Caper Sauce

From NY Times
Serves 4

Ingredients for the main dish

1 1/2 pounds Pacific sole or flounder fillets
Salt and freshly ground pepper
1 tablespoon extra virgin olive oil
3 tablespoons finely chopped shallot
1 cup dry white wine (you can also use rosé; the sauce will have a pink hue)

Ingredients for the sauce

1 plump garlic clove, minced or puréed (more to taste)
2 tablespoons capers, rinsed and coarsely chopped
1/4 cup fresh lemon juice
3 tablespoons extra virgin olive oil
2 to 4 tablespoons finely chopped parsley

Method

A fish piccata of sorts, this dish is easy to make and the sauce is perfect for delicate fish like sole or flounder, as well as more robust fish like swordfish.

Preheat the oven to 400 degrees. Oil or butter one or two baking dishes large enough to accommodate the fish fillets in one layer. Lay the fish in the dish(es) and season with salt and pepper.

Heat the olive oil over medium heat in a small or medium skillet and add the shallot. Cook, stirring, until tender and translucent, about 3 minutes.

Add the wine to the pan, bring to a boil, and pour the wine and shallots over the fish. Return the skillet to the stove (make sure the heat is off) for later use.

Cover the baking dish with foil and place in the oven. Bake 8 to 10 minutes, or 5 minutes for each 1/2 inch of thickness, until the fish is opaque and pulls apart easily with a fork.

While the fish is in the oven, whisk together the garlic, capers, lemon juice and olive oil. You can also mash the garlic in a mortar and pestle and work in the capers, lemon juice and olive oil, though I prefer the capers chopped, even some intact, and not puréed.

When the fish is done remove it from the oven and carefully transfer to a platter or plates. Cover and keep warm. Pour the liquid in the baking dish into the skillet and turn the heat on high. Reduce, stirring often, to about 1/4 cup – it should be thick – and stir in the garlic and caper mixture and the parsley. Whisk together, taste and adjust seasoning, pour over the fish and serve.

 

With 360º Ale…

Sleeping Giant’s Beer-becue Sauce

From Chef Rachel Globensky

Ingredients

1 onion, chopped
4 cloves garlic, chopped
1-1/2 cups crushed tomatoes (or ketchup, in a pinch)
3/4 cup Sleeping Giant 360º Ale
1/2 cup packed brown sugar
1/3 cup cider vinegar
1 tablespoon grainy mustard
1 tablespoon molasses
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon granulated sugar
1/2 tablespoon Worcestershire sauce
1/2 tablespoon grated fresh ginger (or 1/2 teaspoon dried)1 teaspoon hot sauce
1 teaspoon salt
1/4 teaspoon ground black pepper
1 pinch cayenne pepper (or more, if you’d like)

Feeling fancy?  You can add any or all of these …

1/2 tablespoon grated fresh ginger
1/2 tablespoon grated orange zest
1 teaspoon crushed red pepper flakes

Method

It’s easy peasy!

Throw everything into a blender and whiz around until it’s fairly smooth.  You can use it as a marinade, or as a sauce while you’re grilling veggie kabobs, pork, beef or chicken.  It’ll keep in the fridge for about a week, but I’m betting it won’t last that long!

 

With Armoury Ale …

Gamekeeper’s Pie

Serves 6

Ingredients

50g butter
1 tablespoon olive oil
1 large onion, chopped
2 carrots, chopped
700g mixed game meat (partridge, pigeon, pheasant, rabbit & hare all work well), deboned and cut into 3cm pieces
300g pack venison sausages (about 6 sausages), removed from their skins
2 tablespoon plain flour
1 tablespoon tomato purée
150ml red wine
500ml chicken or beef stock
1 tablespoon Worcestershire sauce
1 bay leaf
4 teaspoon thyme leaves, chopped
400g potatoes, cut into chunks
600g mixed root vegetables (use parsnips, celeriac, swede or turnips), cut into chunks
2 tablespoon milk

Method

Heat half the butter and the oil in a large pan, add the onion and carrots, and cook for about 10 mins until soft. Add the game and sausage meat to the pan.

Turn up the heat, squash the meat with the back of your spoon to break it up, and cook for 10 mins until nicely browned.

Stir the flour and tomato purée into the meat, cook for 1 min, then add the wine, stock, sauce, bay and 3 teaspoons thyme. Bring to a simmer, reduce the heat, cover with a lid and cook for 1 hour.

Remove the lid and cook for 15 minutes more until the meat is tender and the sauce has thickened.

Put the potatoes and veg in a large pan, cover with water, bring to the boil and cook for 20 minutes until really tender. Drain, leave to steam for 5 minutes, then mash with seasoning, milk and the remaining butter.

Heat oven to 220C. Tip the meat into an ovenproof dish and spoon on the mash. Sprinkle with the remaining thyme and bake for 45 mins until the top is golden and the sauce bubbling.

 

With Skullrock Stout …

Coffee & Chipotle-Rubbed Steak Kabobs with Stout Molasses Pan Sauce

From Serious Eats – Marvin Gapultos
Serves 4-6 as appetizers

Ingredients for the rub

1 tablespoon ground coffee
2 teaspoons brown sugar
1 teaspoon unsweetened cocoa powder
1 teaspoon chipotle powder, or other chili powder
Kosher salt and freshly ground black pepper
2 boneless rib eye or strip steaks, each about 1-inch thick (about 1 pound total)
1 tablespoon canola oil 

Ingredients for the pan sauce

2 teaspoons flour
1 cup oatmeal stout or chocolate stout beer
1 tablespoon soy sauce
2 teaspoons molasses

Method

To make the rub, combine the coffee, cocoa powder, sugar, chipotle powder, 1 teaspoon salt, and 1 teaspoon pepper in a small bowl. Evenly distribute the rub on all sides of the steak, making sure to rub and massage the spices into the meat. Set the meat aside for at least 40 minutes.

Heat the oil in a large cast-iron pan over moderately high heat. When the oil is shimmering and nearly smoking, place the steaks in the pan and cook until brown and crusty, about 3 to 4 minutes per side. Steaks should register 125°F on an instant-read thermometer for medium-rare. Remove the steaks from the pan and rest on a cutting board for at least 10 minutes.

To make the pan sauce, pour off all but 1 tablespoon of fat from the pan. Whisk the flour into the fat in the pan and cook until brown, about 1 minute. Stir in the stout, soy sauce, and molasses and continue to whisk until the sauce is reduced and thickens a bit, 3 to 5 minutes longer. Taste the sauce and season with salt and pepper. Remove the sauce from the heat.

Cut the rested beef into 1-inch cubes and transfer to a large platter. Drizzle the warm pan sauce over the cubed steaks and serve immediately with toothpicks.

 

With Hoppet IPA …

bbq wingsOutstanding Wings

From the kitchen of our long time Savvy friend Jerry who you will meet at a Savvy Event where he is often VJ-ing spinning vintage vinyl  while enjoying a Canadian wine or craft beer.  Definitely a multi-talented guy!

Jerry’s Notes: some recipes are not written down, but jotted as mine is here.  Try it out & customize as you like to create perfect chicken wings.

Ingredients

Fresh chicken wings (recommended) – split or not, it’s up to you.
Your favorite habanero sauce (my favorite is Chilli Chillis from Manotick)
Canjun mix spice
Dried paprika

Method

Fire up your BBQ to med to med high BBQ.

Place wings on BBQ and brush on habanero sauce of choice.  Sprinkle Cajun and/or paprika directly onto the chicken wings as they are BBQing.  Everything should stick nicely to the sauce.  My wife prefers paprika, I like the Cajun … honestly, but both together work well too.

Let cook for 10 mins or so, flip and repeat.  Once they start to sizzle nicely, brush a bit more sauce on, flip after a minute and do one more brushing.

Et voila!

 

With #Selfie Saison …

Grilled Meatloaf Sandwiches

From Food Network – Farmhouse Rules
12-15 servings

Ingredients for the Meatloaf

1 cup whole milk
3 potato rolls, torn
1 tablespoon chopped fresh rosemary
4 celery stalks, chopped
2 carrots, chopped
1 white onion, chopped
1 pound ground bison
1 pound lean (90/10) ground pork
1 pound ground veal
1 cup grated Parmesan cheese
1/4 cup Worcestershire
3 eggs, lightly beaten
Freshly ground black pepper 

Ingredients for the glaze

1 cup ketchup
1/2 cup dark brown sugar
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar

Ingredients for the sandwiches

Canola oil spray, for spraying meat and rolls
12 to 15 onion slider rolls
12 to 15 slices Cheddar cheese
1/2 cup mayonnaise
12 to 15 pieces green leaf lettuce
12 to 15 thinly sliced pieces red onion
12 to 15 slices tomato

Method for the meatloaf

Preheat the oven to 425 degrees F and line a 9-by-13-inch baking dish with foil.

In a small bowl, add the milk and bread and set aside. To the bowl of a food processor, add the rosemary, celery, carrots and onions. Pulse until the vegetables are medium chopped, about 15 seconds.

In a large bowl, combine the ground bison, pork and veal. Add in the bread mixture, chopped vegetables, Parmesan, Worcestershire, beaten eggs and some pepper and mix with your hands to combine.

Continue to mix the meat for about 2 minutes or until the seasoning and vegetables are evenly distributed. Place the meatloaf mixture into the lined baking sheet and gently shape into a flat football.

Method for the glaze

In a medium bowl, whisk together the ketchup, brown sugar, Dijon mustard and apple cider vinegar.

Spread the glaze evenly over the surface of the meatloaf. Bake for 40 minutes. Let cool for 10 minutes before cutting.

Method for the sandwiches

Preheat a grill to medium high.

Spray the meatloaf pieces with canola spray and place on the grill for 3 minutes per side. Spray the insides of the onion rolls with canola spray and grill for 1 minute per side.

Transfer the grilled meatloaf and rolls to a plate and assemble the sandwiches. Begin with a roll, top with cheese, some mayonnaise, a piece of lettuce and onion and a slice of tomato.

Add a piece of meatloaf and serve immediately.


With Coffee Vanilla Porter …

Chewy Fudgy Homemade Brownies

Serves 4 

Ingredients

1/2 cup (115g) salted butter*
8 ounces (228g) coarsely chopped quality semi-sweet chocolate*
3/4 cup (150g) granulated sugar
1/4 cup (50g) light brown sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup + 2 Tablespoons (80g) all-purpose flour (measure this accurately)
2 Tablespoons (11g) unsweetened cocoa powder
1/4 teaspoon salt
1 cup (180g) semi-sweet chocolate chips

Milk Chocolate Frosting (optional)
1 and 3/4 cups (210g) confectioners’ sugar
1/4 cup (22g) unsweetened cocoa powder
1/2 cup (115g) unsalted butter, softened to room temperature
2 Tablespoons (30ml) heavy cream or half-and-half
1 teaspoon vanilla extract
salt, to taste

Method

Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave.

Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.

Adjust the oven rack to the lower third position and preheat oven to 350F degrees. Line the bottom and sides of a 9×9 inch square baking pan* with aluminium foil, leaving an overhand on all sides. Set aside.

Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, and salt. Once combined, fold in the chocolate chips.

Pour batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done.

All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished.

Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan using the overhang on the sides and cut into squares.

For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut.

For the optional frosting

Sift together the confectioners’ sugar and cocoa powder making sure that there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes.

Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet.

Frost the brownies before or after cutting into squares, whichever you prefer.

The brownies will stay fresh in an airtight container at room temperature for 1 week. Unfrosted brownies freeze well, up to 2 months.

Baker’s Notes:
I love to use salted butter here. If you choose to use unsalted, don’t increase the salt in the recipe. I find that there is no noticeable taste difference between using salted and unsalted butter in this particular recipe.

I typically use Baker’s, Ghirardelli, or Trader Joes chocolate. Try using bittersweet chocolate for a deeper, darker flavor.

You may use an 11×7 inch baking pan instead – the bake time is about 35-40 minutes.

 

Cheers & Enjoy your Savvy Hip Hops!

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Oktoberfest Countdown from Munich to Ottawa

Posted by Debbie

Thursday, September 18th, 2014
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Grab your Lederhosen…it is Oktoberfest time!  While the name suggests a month long festival in October, in reality kegs are tapped in late September in Munich, Bavaria & throughout Germany so the beer flows non-stop for 16 days until the first weekend in October.

Drink Beer from Barhaven to Vankleek Hill…and beyond

The tradition continues in the Ottawa area with Beau’s Oktoberfest in Vankleek Hill as well as Oktoberfest Ottawa in Barrhaven – both on the October 3rd to 5th weekend. The largest Oktoberfest celebration around will take place in Kitchener, check out their great lineup.

No doubt there will be pop-up Oktoberfesting in neighbourhoods and pubs all over town, so grab one of these locally made craft beers & raise a pint to join in the celebrations. “Prost!

bigrig_logo-150x150Big Rig Rideau Red

Brewmaster Lon Ladell figures that he has made thousands of different craft beers and he is far from done! Big Rig beers have grown in popularity that Lon & his team are soon to open an even larger brewery in Kanata where you can stop in for a pint.

Big Rig Lon LadellCelebrate the change of fall colours with this red beer. 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.  The result? A heart-warming aroma of 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.

kichesippi beer co logoKichesippi Beer Co. Heller Highwater

Kichesippi beer low resAs the expression goes, “Come hell or highwater…” you need to do whatever it takes to try this Bavarian lager.   Make a point of stopping by the Kichesippi Brewery on Campbell Ave to pick up a six pack. Hell is the German adjective for “light,” while Helles is a noun used in the sense of “a light one.” Subtle, rich, heavenly maltiness with aromas & tastes of wildflower honey & hops await. Enjoy with fresh corn on the cob & bratwurst sausages and ask yourself….

Does life really get any better than this?

Beers worth a roadtrip…

 

Perth Brewering signPerth Brewery Oatmeal Stout

Perth Brewery Oatmeal StoutAs the fall weather rolls in, warm up with a full-bodied beer like this one. Brewed using real oatmeal, there are rich aromas and tastes of coffee, chocolate and vanilla that makes this a good choice for spicy foods, a night cap or with dark chocolate cake!

With 10+ beers always in the kettle at Perth Brewery, if Stout is not ‘your thing’, let me give you another reason to make the drive to Perth – Perth Brewery was named Top Brewery at the 2014 National Capital Beer Festival.

Barley Days logoBarley Days Pumpkin Saison of the Witch

This beaut is only available at Barley Days Brewery in Picton during autumn. During the height of harvest, friends and family parade across the road to the neighbouring farmers market to collect over 400lbs of pumpkins to be used in the recipe in order to create a batch of 4000L of this specialty beer.

Imagine how many trips across the road it takes to make that beer! (sounds like a ‘how many times did the brewmaster cross the road’ joke is coming on!).  As Prince Edward County’s only brewery, plan a getaway to stop in at Barley Days and then visit the 30+ wineries along the way…

Ontario craft beers –  delivered to your door!

Savvy Hip Hops beer of the month club

All around the world, barrels will be tapped starting in September and into October, so this is the perfect time to think about all the wonderful craft beers make right here in Ontario.

Savvy Company’s Brew Crew roams the backroads to discover craft beers you can’t always find on the shelves at The Beer Store or the LCBO. Subscribe to Savvy Hip Hops – Ontario’s first craft beer-of-the-month club & an assortment of craft beers will be delivered straight to your home or office each month – a different brewery every time!  www.savvyhiphops.ca

All of the above-mentioned breweries have been part of our beer of the month clubJOIN NOW and you can get great Ontario beers delivered to your door!

Prost!

Enjoy all those Oktoberfests in your neighborhood

 

 

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Beer making with adventure at Perth Brewery

Posted by Debbie

Monday, September 1st, 2014
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Savvy Hip Hops beer of the month club 
Featuring Perth Brewery

– August 2014 –

 

Summer is far from over even though many signs are popping up that fall is in the air. This month’s Savvy Hip Hops brings you an assortment of brews to crack open & enjoy the last of the lazy days of summer.

Savvy Hip Hops beer of the month clubWe are excited to introduce you to Perth Brewery this month with 8 different beers in the 2-4 that has landed at your doorstep. This little known brewery is certainly making a big impact as just this past weekend they were named Top Brewery at the National Capital Beer Festival 2014 in Ottawa.

This month our Savvy Brew Crew member Meaghan Baskin chatted with Jeremy Steeves, owner of Perth Brewery to learn more about this local, family operated brewery and their beers. Most of Jeremy’s life has been dedicated to the brewery and the business, as his father, Terry, opened the brewery in 1993. The passion and pride that Jeremy exudes is contagious as he tells you about the brewery and how they have grown (and are still growing).Perth Brewering cans

From refreshing lagers to full flavoured ales, and the ability to make your very own on their premise, Perth Brewery has a beer for newbies and seasoned pros. With the brewery growing each year, expect even more brews to pop up and join the impressive selection they already boast.

So, grab a can and read on to learn more about Jeremy and the team at Perth Brewery!

Open your Savvy Hip Hops Taste Case…

Honey Lager
Euro Pilsner
Cream Ale
Easy Amber
Black Lager
Hopside IPA
Budbuster IPA
Wheelhouse Dark
Oatmeal Stout

Found a new fav?

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 (if it is still available at the brewery that is!).

Put us on speed dial – Savvy Hip Hops Hotline: 613-SAVVYCO (728-8926) or cheers@savvycompany.ca

 

Introducing…
Perth Brewery

 

by Meaghan Baskin

 All in the family

To say that Perth Brewery is family, is an understatement. Shortly after being established in 1993 by Terry Steeves, his son Jeremy took to the brewery life starting while he was in high school. Jump to 2014 and Jeremy is now the owner and manager while Terry’s girlfriend Kathy and her friends are now also involved in the operations of the brewery. With the fifth major expansion to the brewery underway, more family and friends will begin to call the brewery home.

Perth Brewery hops and glassesWhen Perth Brewery first opened their doors, the focus was on allowing customers to customize and package their own beers. With all the renovations taking place, there has been a shift towards changing people’s perceptions of what the brewery does and introducing them to a world of “serious brewing”.  Customers can still make their own special brews, but more are choosing to try the brewery’s selections, learn more about the beers and their brewing process. The expansions have seen the brewery grow from 1800 sq. feet to 10,000 sq. feet and will now include an expanded retail shop and a tasting bar.

They did what?!?

It’s safe to say that you’ll be seeing and hearing more about Perth Brewery. Jeremy has big plans, ideas and a sense of adventure when it comes to beer making.  They have collaborated with Temple’s Sugar Bush to make a Maple Ale that is available year-round at the sugar bush.

At the Perth Garlic Festival, the brewery made a special one-time beer called Garlic Breath, with… yes locally grown garlic! Perhaps not a beer for everyone, but the adventurous and curious alike gave it a shot, and made the brewery’s booth a must see at this summer festival.

And it does not end at that. There’s talk of a banana & chocolate porter, a root beer, a hemp beer, an apple ale and a pumpkin beer too.  “These creations will be made with ingredients as local as I possibly can get my hands on,” says Jeremy.

A place for everyone

With all their recent growth, Perth is a small town and definitely has that ‘small town feel’. Locals regularly pop in to visit the brewery & are on a first name basis with those who work at the brewery. Both brewery employees and customers alike interact at the brewery and around town as if they have been long-time friends.

Perth Brewering chalkboardAnd the word is getting out about this friendly place. Located right off Highway 7, it’s even busier these days with crowds of cottagers passing through. Added to that, the brewery is involved in as many local events as possible, including this past weekend’s National Capital Craft Beer FestivalThe brewery was recently mentioned in The Globe & Mail’s ‘Best of Ontario- Eastern Ontario’s Top Breweries’.

Stay tuned…

In 21 years, Perth Brewery has accomplished what some breweries could only hope for. With many great ideas in the works, it’s only a matter of time before they achieve more. When asked about his favourite beer at the brewery, Jeremy couldn’t pick just one. “Different situations call for different beers” is how he replied. With many to choose from in your Savvy Hip Hops Taste Case, grab one & say cheers to Perth Brewery!

Enjoy your Savvy Hip Hops Taste Case!

 

 

• Savvy Hip Hops Tasting Notes •

New brews are popping up all the time at Perth Brewery. In this month’s Savvy Hip Hops Taste Case are some of their signature (and favourite) flavours.

The beers are in order of lightest to fullest body, but feel free to try them as you see fit! Meaghan shares her notes about each beer, along with her picks on what to serve…and some fun recipes too!

Perth Brewery Honey LagerHoney Lager (5% alc.)

A light, easy drinking beer, this beer is best paired with everything about summer…friends, BBQs, lake side dock…and the list goes on!

Tasting Notes: The sweet honey aroma is the first thing you will notice about this beer. It also has nice aromas of malt, sweet cereal, and dried banana. Honey is certainly the major flavour, followed by sweet cereal and malt. A short finish, with tastes of lingering honey.

Suggested Food Pairing: This beer would go nicely with picnic fare, pub foods and roasted white meats.

 

Euro (European Style Pilsner, 5% alc.)

With mild hop and malt flavours, this European style pilsner has 28 IBUs and is a refreshing choice in the summer or any time of the year.

Tasting Notes: A lovely aroma of stone fruit and cereal. It tastes of toasted cereal, light straw, and is extremely refreshing and crisp. It has a medium/short finish with lingering tastes of bitter hops.

Suggested Food Pairing: This beer is also very food friendly and would match well with roasted meats and Asian cuisine.


Cream Ale (5% alc.)

A classic beer style, this cream ale is crisp and clean, with a golden amber colour.

Tasting Notes: Pear, cereal and malt are all present in the aroma. Flavours of oatmeal, cereal, sweet corn and a touch of tropical fruits are noticeable in this brew. The finish is medium, with a lingering taste of slight bitter hops, and has a nice creamy mouthfeel.

 Suggested Food Pairings: Enjoy with chicken, fresh fish, salads & light nutty cheeses

 

Perth Brewery Easy AmberEasy Amber (Red Ale, 5% alc.)

A well-balanced, smooth and easy drinking red ale at 20 IBUs, this beer is great for someone looking for a bit more flavour while still being refreshing.

Tasting Notes:Overwhelming butterscotch aromas, followed by caramel and a light floral scent are a pleasant surprise. Flavours of roasted coffee, toffee and butterscotch candy in the initial taste, and also noticeable in the medium length finish.

Suggested Food Pairings:Roasted meats and poultry would be excellent with this beer, as well as fruity mild cheeses and grilled vegetables.

 

Black Lager (Dark Lager, 5% alc.)

At 20 IBUs, this lager is surprisingly light and easy drinking. It’s a good choice for someone interested in learning more about the versatility of dark beers.

Tasting Notes:Lovely sweet aromas of toffee, molasses, black plum and coffee are found in this beer. A smoky flavour is the first taste you’ll notice, followed by coffee and raisin. The finish is short and leaves your mouth with a sweet smokiness.

Suggested Food Pairings: A hearty pot roast, burritos, or even creamy potato salad would do the trick!

 

Perth Brewery Hopside IPAHopside IPA (American Style India Pale Ale, 5.5% alc.)

Coming in at 50 IBUs, this beer is for any hop-head and anyone else learning the magic of the IPA. Golden in colour, fruity and floral in flavour; just a wonderful beer

Tasting Notes: Strong aromas of pink grapefruit hit you right away, followed by other notes of citrus and floral. The flavour is very similar to that of the aromas; strong grapefruit, with bitter lemon/lime/citrus. The finish is long, with notes of grapefruit.

Suggested Food Pairings: Classic IPA pairings are spicy cuisine, so think spicy Mexican dishes, Thai or Indian curries. 

 

Budbuster IPA (Double India Pale Ale, 6.5% alc.)

A step up from Hopside, this double IPA is for the seasoned hophead! At 105 IBUs, this is a full flavour, hop intense brew.

Tasting Notes: Interesting aromas of chocolate, tropical fruits/banana, and the usual suspect of citrus/grapefruit. The flavour is a sweet floral, with lots of notes of bitter citrus. A nice long finish, with a fantastic citrus taste.

Suggested Food Pairings: Similar to the Hopside IPA, spicy foods would pair nicely, or salty cured meats, grilled or sauced meats, and strong cheeses.

 

Perth Brewery Wheelhouse DarkWheelhouse Dark (Dark Ale, 5% alc.)

A deep, rich dark ale at 35 IBUs, this dark ale has a bit more hop flavour and is a good choice for the start, middle or end to your day! 

Tasting Notes: Lovely aromas of coffee straight away, followed by prunes and raisins. The flavour is rich and smoky, with tastes of roasted coffee, toast and dark chocolate. A medium finish that leaves your mouth with a creamy, rich feeling and flavours of coffee.

Suggested Food Pairings: This beer calls for hearty foods like grilled meats, sausage, smoked salmon and roast pork.

 

Perth Brewery Oatmeal StoutOatmeal Stout (Stout, 5.5% alc.)

This full-bodied beer is brewed using real oatmeal, and has a rich roasted barley profile. At 60 IBUs, there is some hop to this beer, and would definitely be a good choice for a night cap!

Tasting Notes:Strong aromas of coffee and vanilla right away, with chocolate and cigar notes following. Rich and flavourful tastes of coffee, dark chocolate, vanilla, breakfast cereal and slight smoke leave your mouth with a long finish with lingering tastes of roasted coffee and dark chocolate. 

Suggested Food Pairings: Rich and spicy foods would do nicely with this beer. Try barbecued meats, Mexican mole sauce, or Szechwan dishes. Even a chocolate espresso cake or cream puffs would be a nice treat with this rich beer.

 

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

 

With Hopside IPA…

IPA, Gin &  Grapefruit Cocktail

Drink Craft Beer Gin & Grapefruit CocktailFrom Drink Craft Beer
For one cocktail

Ingredients

1 part Gin (a low juniper gin, preferably)
1 part grapefruit juice to 2 parts Perth Brewery Hopside IPA
1 tsp simple syrup (adjust to taste if you prefer a sweeter drink)
Sprig of mint
Wedge of grapefruit

Photo at right is made with different products, yet shows off the final cocktail as a piece de resistance!
Source: Drink Craft Beer web site

Method

Shake gin, juice and simple with ice.

Pour into glass and top with beer.

Add sprig of month and wedge of grapefruit to the glass.

 

With Wheelhouse Dark Ale…

Beef Stew with Dark Ale

From The Food Network

Ingredients

10 oz double smoked bacon, cut into 3/4 x 1/2-inch pieces
2 Tbsp all-purpose flour
1 ½ lb. beef, chuck, cut into 3/4-inch cubes
1 Tbsp salt
1 tsp ground black pepper
2 Tbsp vegetable oil
1 onion, sliced
½ lb. cremini mushrooms, quartered
1 large carrot, diced large
2 stalks celery, diced large
4 clove garlic, minced
2 large potatoes, peeled and diced large
1 Tbsp molasses
½ tsp caraway seeds
½ tsp paprika
1 tsp mustard seeds
Coarse salt and freshly cracked black pepper, to taste
1 can Perth Brewery Wheelhouse Dark Ale
2 cup beef stock
Fresh chives, for garnish (optional)

Method

Heat a Dutch oven or medium stock pot over high heat and add the bacon. Render the fat and cook until the bacon is crispy, about 7 minutes. Remove the bacon and drain. Reserve.

Coat the beef with the flour, salt and pepper. Brown the beef in the bacon fat on all sides, being careful that the meat doesn’t scorch. Remove from pot. Reserve.

Use the same pot, reduce the heat to medium and add the vegetable oil. Add the onion, cremini mushrooms, carrot, celery and garlic. Use a splash of beer to deglaze the pot. Loosen and scrape all the brown bits sticking to the bottom of the pot. Sauté the vegetables for 4 minutes or until the vegetables brown and begin to soften.

Add the molasses, caraway seeds, paprika, mustard seeds and salt and pepper. Return the bacon and beef to the pot. Add the beer and stock and bring to a boil. Reduce the heat and simmer and partially cover the pot.

Occasionally skim the foam from the top of the stew. After 45 minutes of cooking time, add the potatoes. Continue cooking stew for another 45 minutes or until the beef is tender and the potatoes are fork tender. Garnish with fresh chives and serve.
 

 

With Honey Lager…

Classic Beer Can Chicken

From About Beer
Serves 4

Ingredients 

1 whole chicken (about 4 pounds)
1 can Perth Brewery Honey Lager (room temperature)
2 cloves garlic, minced
2 sprigs fresh rosemary
2 teaspoons olive oil
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes, crushed
Juice of 1 lemon

Ingredients for the Rub 

1 teaspoon paprika
1 teaspoon salt
1 teaspoon fresh rosemary, chopped
1 teaspoon dried thyme
1/2 teaspoon black pepper, ground
1/2 teaspoon lemon zest

Method

Combine all rub ingredients in a small mixing bowl. Set aside.

Remove giblets and the neck from chicken. Sprinkle all over with rub, including cavity. Open can of beer and discard half of it.

Place, minced garlic, rosemary, thyme, lemon juice, and pepper flakes in it. Make sure to pierce two more holes on the top of beer can. Place chicken on top of can.

Preheat grill for a medium heat. Place birds on grill balanced by the beer cans.

Grill over indirect medium heat for 1 1/2 to 2 hours until internal temperature of thigh is 180 degrees.

Remove chicken when finished cooking and let sit (with beer can still intact), for 10 minutes before carving.

 

Cheers & Enjoy your Savvy Hip Hops!

 

 

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