Posts Tagged ‘Front porch Kolsch-style ale’

Prost! It’s Oktoberfest

Posted by Debbie

Thursday, September 21st, 2017
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Did you know that Oktoberfest actually starts in the middle to late September and runs through to about the first week of October? It is the world’s largest Oktoberfest in Germany meaning ‘folk fest’, is a beer festival or travelling funfair. The history books stated that Oktoberfest originated in Munich, Germany on the 12th of October in 1810 when Crown Prince Ludwig (later to become King Ludwig I) married Princess Therese of Saxony-Hildburghausen. The citizens of Munich were invited to attend the festivities held on the fields in front of the city gates to celebrate the happy royal event. Since then, it has become an annual festival and celebration accompanied by attractions, fun moments with old and new friends, traditional Volkfest food…..and of course a lot of German beer.

Oktoberfest attendees experience a 16 to 18 day festival loaded with amusement rides, side stalls, games, and most obviously: tons and tons of beer is consumed. In fact, in 2013, a whopping 7.7 million litres of beer were served over the 16 days. You do the math!

It isn’t solely focused on drinking beer. Food is just as important. Festival-goers enjoy traditional foods such as Steckerlfisch (grilled fish on a stick),  Käsespätzle (cheese noodles),  along with Bavarian delicacies like Obatzda (a spicy cheese-butter spread) and Weißwurst (a white sausage).

“It’s a huge fun fair and there are a bunch of food vendors who most often sell roasted chicken and shredded radish. At the beginning of the festival, there’s a huge parade where each brewery gets a float which has their first beer barrels on the back,” recounts Dave Bradly who experienced Oktoberfest and lived in Munich, Germany for 7 years. Dave now resides in Ottawa, Ontario and at this time of the year longs to be hollering “Prost!” with his friends in the beer tents.

Photo credit: InterNations Blog

The Oktoberfest experience

“Prost” is German for “cheers”. Alternatively, you could also say “Zum Wohl” (“To your health”). Oktoberfest visitors like having a toast before drinking, a so-called “Prosit”.

We asked Dave about his favourite parts and memories of Oktoberfest. “It’s beer drinking with your friends in the late summer at a beautiful location. The whole city and country come together to celebrate the beer harvest, production, and tasting. Attendees range from infants to ancients!”

On the first day of Oktoberfest, the decorated floats parade into the large fields where the beer tents are equally decorated and at the strike of noon, the first barrels are ‘cracked’ to start the celebrations.  Beer continues to flow for 18 days….

The scale of Oktoberfest is hard to imagine, Dave explains, “There are usually about 11 breweries and each brewery had a tent which was about the size of a football field. Each ‘Bierzelt’ (beer tent) has a different vibe to the next and even though they’re big name breweries, they still feel local.” The serving staff are dressed in traditional Bavarian dress and are able to carry six heavy 1 litre glasses in one hand each! Dave mentions that, “It’s a neat concept. You can go from tent to tent as you sample the different beers. The tents are filled with benches that you simply grab a spot to sit with your friends or strangers and make many new friends as you go.”

 

Celebrating Oktoberfest Locally

Oktoberfest is now celebrated all around the world. Here’s a handful of local breweries that we think are worth raising a beer stein & shouting out “Prost!”

Four Degrees Brewing Company

Just opened this summer, this craft brewery is located in Smiths Falls, Ontario. With 4 beers on tap, we thought the True North of 7 and True South of 7 would be perfect for Oktoberfest. Named for Highway 7 which runs through Ontario, extending from Quebec to Detroit.

Our Savvy Brew Crew member & Sommelier, David Loan, describes True North of 7 as “a Helles Lager, defined as a mildly sweet, low bitterness Munich-style lager with very little foam and notes of honey. Indeed, it’s slightly sweet. A perfect accompaniment to spicy food, with no bitterness, clean and easy drinking.”

True South of 7 is a red ale and has a little lacy foam on top. David describes it as a beer with “flavours of toasted wheat, caramel, and medium bitterness. Lots of sweet malt notes and light effervescence. It’s refreshing a crisp, and very sessionable!”

Photo credit: Four Degrees Brewing Company

 

 

Calabogie Brewing Co.

An hour’s drive west from Ottawa, this brewery located in the heart of the village of Calabogie three friends and an ‘imported’ brewer, opened the doors to this brewery, which has been so popular, they are expanding their production facility into Kanata this fall.

Calabogie crafts a Kölsch-Style Ale called Front Porch. Did you know that “Kölsch” is an acknowledged regional designation and only two dozen brewers can legally call their beer “Kölsch”? This is why beers like Calabogie’s 4.2% ABV (Alcohol by Volume), 32 IBU (International Bitterness Units) Front Porch are often called Kölsch-styled – to protect the designation (much like French Champagne).  This ale-like lager pours a brilliant yellow with nice aromas of lemon with a slight honey malt note. There’s a good amount of biscuit malt base in the flavour with a complimentary herbal hop note ending with crisp citrus.

Photo credit: Calabogie Brewing Co.

 


Kichesippi Beer

Brand new this summer, Commissariat Old Stock Ale celebrates a milestone birthday for one of Ottawa’s oldest cultural attractions – 100th anniversary of the Bytown Museum. Kichesippi co-owner Paul Meek, explains that the inspiration for this beer “was a style that we feel would have been enjoyed back in 1917.  The Bytown Museum is a gem hidden in plain sight in our city and we hope this beer will help bring some well deserved attention to the museum.”

Commissariat Old Stock Ale is currently available in a limited run at the Kichesippi retail store, and it will also be available at special events at the Museum especially in October when it celebrates its official birthday.

Photo credit: CanadianBeerNews

 

 

 

Tuque de Broue

Does it take a family to make a beer? Founder Nicolas Malboeuf has involved in his entre clan at the brewery…including his mom! Located in Embrum, the beers are unique and are always made with local ingredients.

Tuque Dorée Canadian Pale Ale is a flagship beer is intended to be served very well chilled. It asserts itself as a “Canadian Pale Ale”, a new term that’s still being defined. Think about it as the craft brewer’s answer to Molson Canadian! As the name suggests, this is a clear golden colour. The head is thick and foam, with great retention. There’s a lot of flavour here, lightly bitter, a bit malty, and with a silky mouthfeel. With moderate alcohol (4.5% alcohol by volume), this is a terrific session ale. Overall, a great argument for the Canadian Pale Ale style! Pick up a can at the LCBO or The Beer Store.

Photo credit: The Beer Store

 

 

Waller St. Brewing

It still holds the bragging rights as Ottawa’s smallest brewery.  And despite its size, it doubles as a speak easy too– go see it for yourself!

“Hefeweizen is a German-style wheat ale, unfiltered and cloudy from the suspended yeast. Higher temperature fermentation increases the production of the flavour molecule (called an “ester”) isoamyl acetate, which tastes strongly of bananas. As a beer flavour, it can be challenging for some people. But many people DO love it, as seen by the amount produced these days by craft breweries everywhere”, explains David.

Waller St.’s beer Hideaway Hefe lives up to its name: lager coloured, with light foam. “The banana is strong from the beginning – more like over-ripe banana or even those yellow banana candies we used to get as a kid. There’s some yeasty brioche, here, too, along with cloves and bubble gum. It’s certainly an unusual beer!”, states David.

Photo credit: Beer O’Clock Blogspot

 

 

Local Oktoberfests

 

Beau’s Oktoberfest

Friday, September 22nd and Saturday, September 23rd at Vankleek Hill Fairgrounds.
http://www.beausoktoberfest.ca/  Photo credit: Good Food Revolution

 

Captital Oktoberfest Ottawa

Wednesday, October 4th
A fundraiser for Ottawa Heart Institute organized by the Bier Markt at 156 Sparks Street.

http://donate.ottawaheart.ca/site/PageServer?pagename=2017_Oktoberfest_Home#.WZcKbT6GPIU

Creemore Springs Oktoberfest Ottawa

Thursday, September 28th to Saturday, September 30th at Myers Volkswagen Auto Haus at Clarke Fields Park in Barrhaven.
Beer, food & live music.

http://www.oktoberfestottawa.com

 

And of course…. there is always the epic Kitchener-Waterloo annual 9-day festival from October 6 to 14. Over 700,000 people make the pilgrimage to  Canada’s Greatest Bavarian Festival, which turns out to be the second-largest Oktoberfest in the world…to Munich that is!

The annual Kitchener-Waterloo Oktoberfest

 

The annual 9-day festival has attendance of 700,000 people – now that’s a party! It is billed as Canada’s Greatest Bavarian Festival, and is the second-largest Oktoberfest in the world. This event runs from October 6-14, 2017.

http://www.oktoberfest.ca

 

This article appeared in the Sept/Oct 2017 issue of Ottawa Life Magazine

 

 

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Beers definitely worth the drive!

Posted by Katy

Wednesday, June 1st, 2016
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About an hour’s drive west from Ottawa is the village of Calabogie – an often overlooked area surrounding a lake that not many realize is filled with adventure! Whether you want to challenge your downhill skiing skills at the highest vertical drop in Ontario at Calabogie Peaks Ski Resorthike the old rails on the K&P Trail or watch the area’s best racers challenge each other at the Calabogie Motorsports Park – there’s something for everyone that will make it worth the drive.

And now, thanks to three friends and an ‘imported’ brewer, Calabogie’s visitors – and residents too – now have a brewery to pair along with their adventure.

Open your Savvy Hip Hops & you will find cans of…

…in your Quick Picks a 16-pack containing:hiphops_large-292x300

Whistling Paddy: Wheat Ale
K&P 1883 Ale English Mild
Front Porch: Kölsch-Style Ale
Sorachi Ace Pale Ale
Bogie: West Coast American IPA

 …in your Taste Case 2-4 containing even more cans:

Whistling Paddy: Wheat Ale
K&P 1883 Ale English Mild
Front Porch: Kölsch-Style Ale
Sorachi Ace Pale Ale
Bogie: West Coast American IPA

Need more beer? 

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

Cheers!

Debbie & the Savvy Brew Crew

Introducing…
Calabogie Brewing Company

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

My first recollection of Calabogie Brewing Company was at the 2015 Ottawa Craft Beer Festival. Their booth was situated close to the entrance and they were sporting their famous taps that light up, which is why I thought they were garnering a lot of attention from the crowd. I mean, a brewery from Calabogie. How good could they be, right? Well, I was mistaken. While their taps were eye catching, but it was their beers that were the highlight!

Calabogie Brewery

Doing Things Right

Calabogie Brewing Company was born out of Mike Wagner’s (in photo with black shirt) long time love of beer. “I’ve had this love affair with beer for about 35 years and I’ve been travelling around the world drinking beer,” shares Mike. After being involved in several businesses and even having a stint as Muskoka Cottage Breweries sales representative in the Ottawa Region he decided to retire and use his years of knowledge to open a brewery.

Together with friends Ken McCafferty and Greg Gilson, they started planning the brewery and there was no question that it wouldn’t be located in Calabogie. “Calabogie is a really nice community with a great community spirit and while it’s not that far out of the city,” says Mike. He goes on to explain that if he were in the city there would be more financial concerns which would impact what he wants to create. In his words, “I want to brew a culture of doing things right.”

Meet Jamie Maxwell

Mike’s love and knowledge of beer isn’t the own driving factor for success. They also have a brewmaster with quite the brewing pedigree after stints at Union Station Brewery in Rhode Island and Harpoon Brewery in Windsor, Vermont. How Jamie Maxwell came to be Calabogie’s brewmaster is an unusual story….

“When I started building the brewery I got a call from our (now) brewer’s Mother asking me if we were going to be looking for a head brewer. I said we would be and she said, well my son’s a brewer and he lives in Vermont. So I call him and went up to visit him Waterbury, Vermont, had some beers at the Prohibition Pig pub and we hit it off. We see the brewing industry and beer in a very similar light,” explains Mike.

Not Just Hops

Using Jamie’s speciaized knowledge, Calabogie Brewing Co has not only produced some solid hop-tastic brews as you will discover in your Savvy Hip Hops, but have also started barrel aging and created a sour program. Some of these releases are so ambitious and exciting that they’ve created a Founder’s Club where members can join and be guaranteed their bottle of seasonally produced beer.

With their one year anniversary quickly approaching, Mike promises that they are just getting started. His inspiration comes from his personal beer research and current American beer trends.

I can’t wait to see what Jamie and the Calabogie Brewing Company team has in store for us in year two.

Here’s to Mike, Jamie & the crew at Calabogie Brewing Company!

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!

Front Porch: Kölsch-Style Ale

Did you know that “Kölsch” is an acknowledged regional designation and only two dozen brewers can legally call their beer “Kölsch”? This is why beers like Calabogie’s 4.2% ABV (Alcohol by Volume), 32 IBU (International Bitterness Units) Front Porch are often called Kölsch-styled – to protect the designation (much like French Champagne).

Tasting Notes: This ale-like lager pours a brilliant yellow with nice aromas of lemon with a slight honey malt note. There’s a good amount of biscuit malt base in the flavour with a complimentary herbal hop note ending with crisp citrus.

Suggested Food Pairing: Serve alongside a salad filled with peppery greens, mushrooms, avocado and a sharp vinaigrette. Or, pair with a hearty brunch offering filled with omelets, eggs benedict and bagels topped with cream cheese and smoked salmon.

Bogie: West Coast American IPA

This India Pale Ale isn’t just any IPA, with that ‘West Coast American’ title the drinker can expect this 5.5% ABV, 60 IBU ale to not hold back any punches when it comes to hops or flavour. Using a simpler grain bill and a cast of American hops, this beer is unabashedly American.

Tasting Notes: Watch out! This is a beer for hopheads. This golden coloured brew has a wonderful white cap and aromas of pine, resin, orange and a slight grain base. The flavour is big on tropical fruit with some grassy, maybe even peppery, bitterness at the end.

Suggested Food Pairing: This hop bomb craves salt and deep fried – yes, I’m giving you permission to order the biggest plate of poutine you can find. Or, grab a bag of fresh curds and simply enjoy the cheese.

Whistling Paddy: Wheat AleCalabogie Bogie beers

This modern interpretation of a 400-year old Belgian beer style uses a malt bill with 2-Row malted barley and wheat malt as a base for a flavour punch of three different hop varieties and additions of orange and coriander.

Tasting Notes: Pours a nice orange with bright aromas of orange, coriander and light notes of grain and wheat. The flavour has a sweet malt taste with strong wheat, orange notes that are accented by light coriander and very little bitterness. This is very refreshing!

Suggested Food Pairing: Mussels and wheat beer are a classic pairing and I encourage you to try steaming mussels in beer (check the recipe below). Wheat Ale’s also work well with other shell fish like lobster, clams or shellfish – especially if they are dipped in butter!

Sorachi Ace Pale Ale

The Sorachi Ace hop was developed for Sapporo Breweries in the late 1970s, but was not commercially available in the US until 2006. This high alpha acid hop is prized for its intense lemon flavour and aroma. Sorachi Ace also has notes of coriander, tea and dill which work wonderfully in spicy saisons and wheat beers, but it’s the big lemon flavour that works so well in pale ales.

Tasting Notes: Lemon, lemon, lemon! This pale ale is a great example of what Sorachi Ace is and how different varieties of hops can smell and taste completely different from each other. This fresh flavoured ale is crisp, somewhat lip-smacking with lemon and rind flavours with a good caramel malt base complimenting the bitterness.

Suggested Food Pairing: This beer is screaming to be paired with lemon chicken! Either make it yourself (with the recipe below) or go to your favourite Chinese takeaway.

Calabogie buildingK&P Ale 1883 English Mild

Known for its low alcohol content and low bitterness, English Mild’s are the standard British session beer. In contrast to Calabogie’s hoppier offerings, look for a malt complexity, lower carbonation and enjoyable body.

Tasting Notes: The aroma has a good amount of malt complexity with notes of bread, nuts, roast and some earthy hops. There’s a good amount of grain in the flavour with more of that nuttiness, roast and hints of dark fruit. The bitterness is restrained with some earthy/herbal hops offering support.

Suggested Food Pairing: Thanks to a Maillard reaction (beer speak: a chemical process that transforms enzymes and carbohydrates through heat to a highly aromatic compound that adds flavour) that happens when an English Mild is brewed it is very versatile to pairings. Drink on its own or serve alongside roast beef, stew, lamb or even the Rosemary Potato Galette recipe below.

 

Recipes to enjoy with the featured Savvy Hip Hops•

 

With Whistling Paddy

Beer Steamed Mussels

Recipe and Photo: New York Times

Ingredients

Calabogie beer steamed mussels

2 lbs mussels in shell
1 Tbsp olive oil
4 sprigs thyme
3 garlic cloves minced
2 large shallots, chopped
Kosher salt
Freshly ground black pepper
¾ cup Whistling Paddy
1-3 Tbsp butter, to taste
1 Tbsp chopped fresh tarragon
1 tsp Dijon mustard
Crusty bread to serve

 Method

Rinse mussels under cold running water. If you see hair clumps around the shell (beards), use a sharp knife or your fingers to pull them off, then scrub shells well.

In a soup pot with a tight-fitting cover, heat olive oil, then add thyme, garlic, shallots and a pinch of salt and pepper. Sauté until shallots and garlic are softened (3 minutes).

Pour in Whistling Paddy and bring to a simmer. Add mussels and cover pot. Let mussels steam, stirring once or twice, until they open (5-10 minutes). Use a slotted spoon to transfer mussels to bowls – discard any that have not opened

Add butter, herbs and mustard to pan juices and bring to a boil. Whisk until butter melts, taste and correct seasonings (add more butter if liquid tastes bitter).

Pour over mussels and serve with bread for sopping up juices.

 

With Sorachi Ace Pale Ale

Lemon Chicken Calabogie lemon chicken

Recipe and Photo: RasaMalaysia

Ingredients

10 oz (300g) skinless, boneless chicken breast, cut into small piece
s¼ cup corn starch plus
¼ cup all-purpose flour, sifted and combined well
Oil, for deep-frying
½ tsp white seasame seeds

Marinade:

½ Tbsp soy sauce
½ Tbsp Sorachi Ace Pale Ale or if you drank it all, sub in Front Porch
1 Tbsp corn starch

Sauce:

2 Tbsp lemon juice
1 Tbsp Sorachi Ace Pale Ale
1 heaping Tbsp sugar (or more, to taste)
5 Tbsp water
1tsp cornstarch
Pinch of salt

Method                                                                                                    

Marinate the chicken with the Marinade, for 30 minutes.

Mix all the ingredients for the Sauce. Set aside. Coat the marinated chicken with the corn starch and all-purpose flour mixture.

Heat up a wok with about two inches of oil. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to sop up the excess oil.

Add all the ingredients in the Sauce into a small sauce pan and bring it to a quick boil. Transfer the fried chicken into the sauce, stir to coat well with the lemon sauce.

Dish out & sprinkle with the white sesame seeds & serve immediately.

 

 With K&P Ale 1883 English Mild

Rosemary Potato Galette

Recipe and Photo: The BeeronessCalabogie rosemary potato galette

Ingredients

¼ cup olive oil
1 tsp chopped fresh rosemary
1 tsp chopped fresh sage
1 tsp salt
½ tsp pepper
½ tsp garlic powder
4lbs russet potatoes, sliced into ¼ inch slices
1/3 cup K&P Ale 1883 English Mild

 Method

Preheat oven to 400 °F.

In a small bowl stir together olive oil, rosemary, sage, salt, pepper and garlic powder. Microwave on high for 45 seconds, allow ingredients to steep for 5 minutes.

Place a layer of potatoes in an overlapping circle in the bottom of a 9-inch spring form pan. Brush potato circles with olive oil mixture. Add a second layer of potatoes, brushing with oil, repeat until all potatoes are used.

There should be 3 or 4 layers of potatoes, each layer brushed with the herbed olive oil. Once all potatoes have been used   pour 1/3 cup K&P Ale 1883 English Mild gently over top

Cover spring from pan with aluminum foil, bake at 400 °F for 25 minutes.

Remove foil and continue to bake for an additional 30 minutes or until potatoes are fork tender. Remove from oven and preheat broiler. Place potatoes under the broiler for 3 minutes or until the top is slightly crisp and golden brown. Press down firmly on the top of the galette with a spoon or fork.

Allow to cool. Remove the sides of the spring form pan and cut galette into wedges to serve.

Enjoy your Savvy Hip Hops!

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