Posts Tagged ‘Drink Craft Beer’

Railway Capital of Canada brews up tasty ‘train beers’

Posted by Katy

Thursday, October 30th, 2014
Share

savvy_hiphops_colourOptionsV2

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!

Share

How did you earn your beer today?

Posted by Eva

Tuesday, September 30th, 2014
Share

savvy_hiphops_colourOptionsV2

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!

Share

Oktoberfest Countdown from Munich to Ottawa

Posted by Debbie

Thursday, September 18th, 2014
Share

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

 

 

Share

Beer making with adventure at Perth Brewery

Posted by Debbie

Monday, September 1st, 2014
Share

savvy_hiphops_colourOptionsV2

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!

 

 

Share