Posts Tagged ‘FeBREWary’

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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Savvy Hip Hops kicks off with Beau’s beers

Posted by Katy

Monday, March 3rd, 2014
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savvy_hiphops_colourOptionsV2

Savvy Hip Hops beer of the month club 
Featuring Beau’s All Natural Brewing Company

– February 2014 –

 

What a whirlwind it has been since we launched Savvy Hip Hops less than 1 month ago. A HUGE thanks to all of our suds-cribers who are keen on joining us for this delicious discovery of craft beers.

hiphops_largeTo further your enjoyment of the beers, each month our Savvy Brew Crew compiles this Beer Backstory Magazine ‘mini-magazine’ to give you the inside scoop on the brewery, the brewmaster & of course the beers! Kick back, crack open one of this month’s featured Savvy Hip Hops as you read about the Beauchesne family, their booming Beau’s All Natural Brewing Company business & learn about their beers.

Our Savvy Brew Crew ‘beer goddess’ Katy Watts has been a big fan of Beau’s since she visited the Vankleek Hill brewery back in 2009. She made the trek with a few friends and they all were excited to be able to buy fresh, local, organic beer and curious to see how the intoxicating liquid was made. At the time Beau’s was three years old and busy pumping out ceramic bottles of their flagship Lug•Tread Lagered Ale and the occasional seasonal by the growler-full.

Over a beer, Katy told me, “it was one of the best brewery tours I’ve ever been on and thanks to the passion exuding from everyone at the brewery; I quickly got hooked on Beau’s…and craft beer too”. We are thankful for that, as Katy bubbles over with excitement about craft beer – if you haven’t met Katy yet, you will see exactly what I mean when you cross paths with her at an upcoming Savvy Hip Hop event.

 We’re celebrating feBREWary!

It’s only fitting that the brewery that started the craft beer excitement in Eastern Ontario be the first one featured in Savvy Hip Hops. Yell Beau’s signature expression ‘Oh Yeah!’ as you open your Savvy Hip Hops Taste Case and find a 12 pack of:

Found a new fav brew?

If you would like additional bottles of any beer Savvy Hip Hops features, 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. Put us on speed dial! Savvy Hip Hops Hotline: 613-SAVVYCO (728-8926) or cheers@savvycompany.ca

 

Introducing… Beau’s All Natural Brewing Company

by Katy Watts

Four years after my introduction to Beau’s beer, I am sitting down with Steve Beauchesne, Beau’s All Natural Brewing Company’s co-founder and CEO, at the newly renovated retail shop in the brewery. It’s quite the sight to take in; busloads of people have travelled to Vankleek Hill to take part in the brewery’s feBREWary celebrations, and it’s loud – music is blaring, tours are being conducted with a loud speaker and Steve and his crew get the odd cheer. We chat about everything Beau’s has accomplished in the past 7 years – building a brewery, expanding a brewery, Oktoberfest and what’s in store for the future – more festivals, expansions to the US and Quebec, and of course, more great beer. 

Steve and his father Tim founded the brewery back in 2006.  They originally started brewing with the system now used for experimental ‘pilot’ batches. Back in the day, that system produced 30,000 liters of beer a year which seems like a drop in the ocean compared to their recently expanded production system that’s busy producing 300,000 litres a year, most of it being their flagship Lug•Tread Lagered Ale.

Beau’s legendary Lug•Tread

Lug TreadMaster Brewer Matt O’Hara developed Lug•Tread in 2006 and has won several accolades including Gold at the Canadian Brewing Awards. The Kölsch-style ale is brewed with pilsner malt and toasted wheat with Perle and Hersbrucker hops to add some bitterness to the sweet mixture. Liquid bottom fermenting yeast is then added, converting sugars into alcohol and creating flavour and depth. It’s then cold lagered (aged) for three weeks, allowing the flavours to mature, creating the great tasting beer that’s on tap at over 100 restaurants and pubs in Ontario.

It wasn’t just great beer that made Beau’s a hit in Ontario, it was Steve’s experiences owning a record label and playing rock ‘n roll that helped him recognize the need for a strong brand. Things like Beau’s Oktoberfest, International Gruit Day, BYBO (a charity driven Beau’s home delivery service), and the beer release marathon feBREWary, has made them a favourite among beer fans and a role model for up-and-coming craft breweries.

A little ditty about feBREWary

FeBREWary bannerSteve explains that feBREWary was inspired by independent record labels who would release their biggest hit in February because none of the larger labels would release anything in the slow month. “Why not do our big push when everyone else is asleep at the switch?” Both drinkers and businesses are cheering the releases in the otherwise dull month with over 105 pubs featuring the special releases in over 25 cities – most being unable to keep the keg from kicking before the next one arrives.

 

caseWe are delighted that Steve stashed away enough of these special brews to share them with you in this month’s Savvy Hip Hops Taste Case. As for being one of the leading breweries making gruits (beers brewed with herbs and spices instead of hops) and spearheading International Gruit Day, Steve says that although their seasonal bog myrtle spiced Bog•Water isn’t the biggest seller, it’s a beer that’s unique to Beau’s and gets a lot of people excited.

This year, nine other breweries across Ontario and the United States joined Beau’s to brew and raise a toast to gruits on the February 1st beer-holiday. Beau’s celebrated with the release of the potpourri scented St. Luke’s Verse, a lavender gruit with thyme and rosemary.

What’s next?

More beer! America’s attention was drawn to them after Tom Green shared a bottle of The Tom Green Beer milk stout with Jimmy Fallon on TV. Since then, Beau’s has established a connection with Albany’s Remarkable Liquids to start distributing Lug•Tread and the Tom Green Beer.

We raise a glass to the Beau’s team!

 

• Savvy Hip Hops Tasting Notes •

Steve and the Beau’s team wanted to ensure that you too celebrate feBREWary!  They included several of the feBREWary beers, a soon to be released spring seasonal & some of Beau’s signature beers to be included in this month’s Savvy Hip Hops Taste Case.  Katy shares her notes about each beer, along with her picks on what to serve…and some fun recipes too!

 St. Luke’s Verse (Lavender Gruit)

St. Luke's VerseBrewed to kick off International Gruit Day on February 1st, this beer is spiced with lavender, rosemary and thyme in place of hops. Tasting Notes: Lavender notes are quite overwhelming; it dominates both the nose and the palate. As it warms, thyme and rosemary become more noticeable, but still play second fiddle to the floral notes. For the beer drinker who’s used to sipping on bitter IPAs or roasty stouts it might seem a little strange to have a glass full of liquid potpourri, but the spice and carbonation makes it refreshing and very drinkable. Suggested Food Pairing: Roasted meats – think chicken with a rosemary and thyme rub. This beer would be perfect to enjoy on a warmer day with good friends and shining sun.

 

Ellsmere’s Regret (Chocolate Marshmallow Hemp Stout)

Ellsmere's RegretBeau’s really went over the top with this one, using 18kg of chocolate, 10kg of cocoa nibs, 20kg of hemp seed and the obscure herb, marshmallow leaf. While you may be disappointed to find out there were no actual marshmallows bobbing around in the mash you might be surprised at how decadent this all out chocolate sweet stout is.

Tasting Notes: Dense with big flavours of dark chocolate and roasted malts with an earthy/herbal background. As the beer warms, the marshmallow leaf’s bitter black tea flavours become more prominent.

Suggested Food Pairing: This is a very decadent brew! S’mores are an obvious pairing for this one, but also strong cheeses like Stilton and gooey meat dishes like short ribs.

 

Mission Accomplished (American India Pale Ale)

Mission AccomplishedIt’s hard to believe that in 7 years Beau’s hasn’t succumbed to the pressure of brewing an all-out American IPA. Well hop heads, your wait is over. This American-inspired brew is a hop bomb of Simcoe, Cascade, Rakau, Citra and Centennial. At 65 IBUs (International Bittering Units) Beau’s can finally call it Mission Accomplished.

Tasting Notes: Here come the hops! Dominant flavours of juicy citrus and pine with a lasting bitter finish. There are some biscuit malts that try to offer some balance to this brew, but the hops shine through!

Suggested Food Pairings: The classic pairing would be something spicy – chicken wings or a Thai or Mexican dish with lots of heat. Or enjoy as a snack with a plateful of sharp cheddar and crackers.

 

Lug•Tread Lagered Ale (Kölsch)

Lug TreadThe beer that started it all! Beau’s flagship, Lug•Tread, is a Kölsch-style beer that starts out as a golden ale and then lagered (cold aged). The result is an award winning versatile brew that can be enjoyed year-round.

Tasting Notes: Clean and crisp with a slight grain taste and mild bitterness. There’s a nice balance between biscuit malts and floral/grassy hops with a dry finish that keeps you coming back for more.

Suggested Food Pairings: Lug•Tread’s crisp, but balanced flavour won’t overpower the palate which makes it perfect for lighter tasting foods. Pair it with salads, chicken, seafood or nutty cheeses like Asiago or Swiss.

 

Bog•Water (Gruit Ale)

Beau’s first gruit was inspired by a 10,000 year old peat bog in Eastern Ontario. Using wild harvested bog myrtle and the malt/yeast profile of a Belgian Dubbel the result is an Eastern Ontario Gruit, a style unique to the region.

Tasting Notes: Starts with an almost herbal, black tea taste followed by caramel malts, plum, sassafras root and a lingering bitterness. Sweet, but enticing.

Suggested Food Pairings: This hopless gruit is malt forward which means it would be perfect for a rich meat stew, Roquefort cheese or a sweet ice cream sundae.

 

Beaver•River I.P.Eh. (Indian Pale Ale)

Combine the fruity esters, earthy hops and maltiness of an English IPA with the juicy citrus hops of an American IPA and you’ll get Beau’s Beaver•River I.P.Eh. This brew celebrates the best of both worlds.

Tasting Notes: Caramel and bready malts are at the forefront with a citrus, herbal bitterness that really shines at the end. At 60 IBUs (International Bitterness Units) this beer doesn’t taste it, the malt really counters and balances the pine and lemon hops.

Suggested Food Pairings: This bitter bottle pairs well with aggressively spiced foods like chili or curry. For dessert go for a thick slice of carrot cake or a smoked gouda.…and more!

 

Doc’s Feet Dubbel (Belgian Dubbel)

Doc's Feet DubbelBeau’s salutes home brewers with their Pro-Am series of beers where the beer is designed by an amateur and brewed at Beau’s. This version of a Belgian Trappist was brewed in collaboration with Tim Gregory, winner of the 2011 Toronto Beer Week Homebrew Contest. While Tim and the Beau’s brewers aren’t monks and the brewhouse in Vankleek Hill isn’t a monastery they did their best to imitate an old world recipe. Be sure to enjoy this strong ale with a celebration or a special occasion.

Tasting Notes: This beer starts with a layer of caramelized sugar and toasted malt then flavour and complexities start to pile on! Raisin and dried fig aromas mingle with clove-like phenol spiciness and ends with a pleasing alcohol warmth.

Suggested Food Pairings: A big, complex, rich beer like Doc’s Feet Dubbel deserves to be paired with similar food. Slow roasted meats, meat stew and full-flavoured sausages would shine with this beer. For dessert don’t be afraid to serve this alongside something chocolate or a rich bread pudding.

 

Wag the Wolf (Hopfenweisse)

Wag the WolfThe traditional Bavarian weissbier is a refreshing pale spicy, fruity wheat-based ale. Take that beer, hop it with large late additions of New Zealand hops and it transforms into the Hopfenweiss; an American twist on a German favourite.

Tasting Notes: Slightly sweet to start with banana, clove and wheat; tropical flavours of the New Zealand hops kick in with bright citrus and tropical juice. Finishes dry with a lingering bitter bite.

Suggested Food Pairings: The hops in this dish crave spice, from the delicate spicing in Caribbean seafood preparations to an all-out spice attack in Szechuan cooking and Mexican dishes.

 

The Bottle Imp (Russian Imperial Stout)

Bottle ImpRussia’s Catherine the Great was partial to the thick, black and potent beer we now call Russian Imperial Stout. In the 18th century she would import large quantities of the dark style from England for herself and her court. Beau’s and 2012 Toronto Beer Week Homebrew Contest winner, David Thompson, brewed The Bottle Imp true to the Imperial style with plenty of dark malt and a blend of Mexican and Ethiopian coffee for that extra flavour punch!

Tasting Notes: At first whiff The Bottle Imp may evoke memories of a dark chocolate Coffee Crisp – dark chocolate, coffee and a little sweetness – decadent. But you don’t know exactly how decadent until your first sip. Roasted coffee is prominent with many layers or rich malts, cocoa, dark chocolate and a lingering dried fruit sweetness.

Suggested Food Pairings: French onion soup, espresso-rubbed steak, sharp cheddar or simply a chair and a fireplace!

 

Hogan’s Goat (Spiced Bock)

Hogan's GoatTraditionally a Bock beer is a lager that’s high in alcohol with a big malt profile, but low hop bitterness. There are a few different variations of the style – Hellesbock, Doppelbock – that play on the strength of alcohol and hops, but none of them are as unique as Hogan’s Goat. Using rye malt, peppermint, juniper and orange peel, Beau’s has created a unique interpretation of this classic style. Oh, and the goat? Well, the style originated in the town of Einbeck and was adopted by Munich brewers in the 17th century. Due to their Bavarian accent, Munich citizens pronounced “Einbeck” as “ein Bock” (“a billy goat”), and the beer became known as bock. Goats are often found on bock labels today as a visual pun. Why Hogan’s Goat looks so angry and has a gold tooth is another story.

Tasting Notes: Malty sweet with orange citrus and herbal flavours of juniper berry and peppermint. Rye malt gives it a slight spice and lip smacking dryness at the end.

Suggested Food Pairings: Orange custard tart, gooey mild cheese or beef carbonade.

 

Burnt Rock (Vanilla Porter)

Burnt RockAnother Beau’s Pro-Am, this time with Patrick Boisvenue, homebrewer and part of the Ottawa-area homebrewers club, Members of Barleyment. This traditional British-style Porter is brewed with both vanilla extract and beans giving it an over-the-top aroma while not being overpowering in flavour.

Tasting Notes: There’s a taste power struggle between vanilla, roasted malt and chocolate. Ultimately the roasted flavour overpowers all with help from some earthy hops and dark fruits.

Suggested Food Pairings: A nice complement to grilled steaks, spicy BBQ dishes and chocolate desserts. Or try it as a beer float with the accompanied recipe.

 

Beau's brewery cat Here’s Orkin – the brewery cat – who loves the attention from visiting beer fans!


 

 

Recipes with a splash of the featured Savvy Hip Hops


With Beau’s Lug•Tread Lagered Ale…

Asian Cabbage & Veal Slowcooker Stew with Beau’s Beer Sauce

From Simply Fresh
Serves: 2

Ingredients

2 red skinned potatoes washed and chopped into 2 inch cubes
2 carrots washed, peeled and chopped into 2 inch pieces
1 sweet potato washed and cut into 3 inch chunks
1 onion peeled and cut into quarters
1/4 of a cabbage chopped into large pieces
1 small head of Asian cabbage (Bok Choy) chopped in to large pieces
1 Tbsp olive oil
2 cloves minced garlic
1 lb of stewing veal
2 cups beef broth
1 cup Beau’s Lug•Tread Lagered Ale
1 Tbsp rosemary
Salt and pepper to taste
1 Tbsp cornstarch 2 Tbsp water

Method

Place first 6 ingredients in the bottom of a slow cooker.

In a hot skillet heat olive oil. Add garlic and veal and cook until meat becomes slightly browned on the outside (2-3 minutes a side). Add skillet contents to slow cooker.

To make Beau’s Beer Sauce

Add broth, Beau’s beer, rosemary and a generous pinch of salt and pepper. Cover and cook on low for 7 to 8 hours.

Once finished turn slow cooker down to keep warm. Ladle out 2-3 cups of the liquid from the slow cooker into a small pot. Turn on heat to medium high until it comes to a boil – reduce heat to keep at a simmer.

In a separate cup mix cornstarch and water (TIP: this is really important, if you mix the cornstarch into hot liquid it will form nasty lumpy balls in your sauce). Add cornstarch mixture to the pot and stir until it thickens.

Serve veggies and meat with a good coating of the Beau’s Beer Sauce.

With Beau’s Bog•Water…

Chicken Pot Pie

From Katy’s kitchen (a recipe she whipped up!)
www.shelteredgirlmeetsworld.com
Serves: 6 (1 pie)

Ingredients

2 Tbsp olive oil
2 garlic cloves, diced
1/2 large onion, chopped
340 g chicken, shredded (your choice, dark or white meat)
1 cup chicken broth
1 ½ cups Bog•Water
1 large carrot, sliced
1 potato – cubed
2 Tbsp parsley – chopped
1 tsp oregano
Salt and pepper to taste pastry
1 egg

Method

In a large pot, heat olive oil over medium heat and sauté garlic and onion for three to four minutes. Add shredded chicken and cook for another five to six minutes then add chicken broth, beer, vegetables, parsley and oregano: stir to combine ingredients.

Bring liquid to a boil and reduce heat, cover and cook for 20 minutes, or until most of the liquid has reduced. Preheat oven to 350°F.

Roll out puff pastry and make two roundish pieces. Cover the bottom and side of a cake or pie pan and set the top portion aside for the cover.

When the liquid has reduced and the vegetables are tender, pour filling into pan and cover with the puff pastry.  S

eal the sides by crimping with your fingers or a fork and brush the beaten egg over the top for colouring. Punch holes on the top of the pie with a fork to let steam escape.

Bake for 45 minutes, endure the excruciatingly good smells and serve with a beer – as they say at Beau’s “Oh yeah! 

With  Beau’s Beaver River I.P.Eh…

Smoked Gouda Soup

From: Draft magazine (draftmag.com)
Serves 8

Ingredients

2 medium carrots, peeled and roughly chopped
2 stalks celery, roughly chopped
1 medium onion, roughly chopped
2 cloves garlic
1 cup jarred, roasted red peppers
1 ½ cups Beaver•River I.P.Eh
5 cups chicken stock
1 stick butter, sliced into pats
1/2 cup Wondra or flour
3 cups milk, 1% or 2%
6 cups smoked Gouda, grated
1/4 teaspoon cayenne pepper
salt, to taste

Method

Place the carrots, celery, onion, garlic, roasted peppers, beer and chicken stock into a large soup pot and bring to a strong simmer over medium-high heat. Simmer 30 minutes, until the vegetables are very tender.

As the vegetables simmer, make the cheese base. Melt the butter in a soup pot over medium heat. When it is completely melted, whisk in the flour; the mixture should look like wet sand.

Whisk until the mixture is khaki-colored and fragrant, then add the milk and whisk constantly until smooth. Bring to a gentle simmer, whisking occasionally until thickened, about 5 minutes.

Remove the pot from the heat, and gently whisk in the cheese and cayenne pepper until smooth.

Using an immersion blender or working in batches with a blender or food processor, purée the vegetable-beer-stock mixture. Carefully pour the cheese mixture into the puréed vegetable mixture and whisk until smooth

Reduce the heat to medium and bring the soup just to a simmer, then remove from heat, season with salt to taste and serve. 

 

With Beau’s Burnt Rock…

Beer Float Beaus beer floatOne of Katy’s own creations!
Serves: 2

Ingredients 1 bottle of Burnt Rock 2-4 scoops ice cream (suggest chocolate, caramel or vanilla)

Method Divide beer between two 12-ounce glasses. Add one (or more) scoop of ice cream to each glass – enjoy!

 

Cheers & Enjoy your Savvy Hip Hops!

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