Posts Tagged ‘India Pale Ale’

Got your Savvy Summer 2-4?

Posted by Debbie

Wednesday, July 26th, 2017
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Summer is FINALLY here! This is our 1st ever Savvy Summer 2-4. The Savvy Brew Crew has been sampling craft beers to consider in this special assortment – yes a tough job, but we survived! Every single beer in this special parcel is perfect for summer sipping.

Order now! >>

 

4 Degrees Brewing Company – BRAND NEW BREWERY!

True North of 7 – Live the Northern Lifestyle, $2.95 (5% ABV)

Escape to the outdoors to unlock your inner wildness a place where you can unload and find your true primal self.

Brewmaster Tasting Notes: True North of 7 celebrates the true outdoors experience and is an easy drinking Helles Lager with subtle hoppy flavours and a crisp finish.

 

True South of 7 – The Urban Experience, $2.95 (5% ABV)

Embrace a world measured in city blocks and cross streets, a place humming with power and endless possibilities.

Brewmaster Tasting Notes: True South of 7 was designed with the urbanite in mind and is bolder in flavour and colour, with Amber hues and a smooth caramel flavor.

 

Amsterdam Brewing Company

Ritual, $4.85 (3.9% ABV)

Made with over 30% Appalachian Wheat and Carolina Rye from River Bend Malt House.

Brewmaster Tasting Notes: These Heritage grains contribute a spicy mouth feel to this light-bodied and herbaceous Belgian Table Beer.

 

Left of the Dial Keller, $5.85 (5.0% ABV)

Slightly off-center take on a rustic style. A collaboration with our friends at Birreria Volo.

Brewmaster Tasting Notes: An unfiltered lager made with rye and both traditional and American hops. Stone fruit aromas are followed by an herbal spice from the rye.

 

 

Calabogie Brewing Co.

The White Room, $3.50 (4.5% ABV)

Brewmaster Tasting Notes: This Gose Style beer pours pale yellow with a pillowy white head.  Mouth feel is light to medium. Up front tart from the kettle souring; gives way to a sharpness from the salt and then ending with a crisp, clean, dry finish.

Suggested Food Pairing: Enjoy this with BBQ or sea food.

 

Hopped Up On Pils, $3.50 (4.7% ABV)

Brewmaster Tasting Notes: Pilsner. This beer pours a clear light yellow with a sturdy white head. The nose is floral and earthy, over notes of corn chips. The mouthfeel is light to medium. Flavours of biscuits and crackers are balanced by a lemon citrus bitterness from the Helga Hop and Lemon Grass.

Suggested Food Pairing: I’m thinking Tacos and a Patio… See The Ultimate Fish Tacos recipe at the bottom.

 

 

Five Island Watermelon, $3.50 (4.5% ABV)

Brewmaster Tasting Notes: Gose. The beer pours a cloudy pale yellow like its peach brother. The head is a white pillow that dissipates quickly. The nose is a blast of watermelon with the faint smell of cut flowers to back it up. Take a sip…watermelon hits your tongue like a hammer. The super fresh combination of tart, salt, and sweet watermelon are like you’re drinking a “Watermelon Jolly Rancher”.

 

 

Summer Solstice, $3.50 (5% ABV)

Brewmaster Tasting Notes: Pale ale. This beer pours a cloudy translucent orangey yellow.  The head is thick and sturdy, lasting for ever before giving way to a beautiful sticky lacing. The nose is tropical fruit and wet pine forest. The mouthfeel is slightly bigger than medium. The flavour is exactly what you would expect from the nose… Juicy tropical fruit with huge notes of grapefruit, pine, and citrus; all balancing out this hoppy but not overly bitter pale ale.

Suggested Food Pairing: Try “Brewing Great Company” with a big glass of this delicious summer offering, some spicy food and friends…

 

 

Kichesippi Beer Co.

Champions Light, $2.95 (4.2% ABV)

Cheers to the Ottawa Champions Baseball Club for supporting Ottawa Craft Beer since opening day 2015.

Brewmaster Tasting Notes: Kichesippi Beer and The Clocktower Brew Pub worked in collaboration to bring you an easy drinking refreshing summer light beer with flavour.

 

Bristol Stout, $2.95 (4.8% ABV)

Our inspiration for this beer comes from our family who have been farming in Bristol, Quebec since 1925. This 150 acre farm has seen a lot of change over the years but still remains in the family. We first started out with dairy cattle and now are farming soybeans and hay.

Brewmaster Tasting Notes: This stout offers a balance of roasted malts and residual sweetness.

 

Commissariat Old Stock Ale, $3.10 (4.4% ABV)

BRAND NEW! You are the first to get it.  Kichesippi Beer has announced the release of a new beer that celebrates a milestone birthday for one of Ottawa’s oldest cultural attractions. This is an ale brewed to mark the 100th anniversary of the Bytown Museum.

“Our inspiration for this beer was a style that we feel would have been enjoyed back in 1917,” says Kichesippi founder Paul Meek. “The Bytown Museum is definitely 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 over the summer. A larger production run will take place in the autumn in conjunction with the Museum’s official birthday in October.

 

Railway City Brewing Co.

Dead Elephant Ale, $3.15 (6.5% ABV)

Brewmaster Tasting Notes: An India Pale Ale with a full body. Aromas of mild malt and a robust floral bouquet. Tastes of sweet & fruit malts (i.e. apricot & mango), upfront, slight candy & biscuit notes, and grapefruit. A perfume finish.

 

 

Express India Session Lager, $3.15 (4.8% ABV)

Brewmaster Tasting Notes: A light/medium body with aroma of complex hops such as citrus, tropical fruits, and pine. Tastes of lemon, orange, pineapple & mango, pine notes, crisp & light malt background, with a lingering bitterness that isn’t overpowering.

 

 

Crew Craft Lager, $3.15 (4.8.% ABV)

Brewmaster Tasting Notes: This is a premium lager with a light body and aromas of pear & citrus notes and a hint of toasted spice. The taste is sweet fruit & citrus, slight toasted spice, hint of floral hops, and with a crisp & refreshing finish.

 

 

Honey Elixir, $3.15 (5.0% ABV)

Brewmaster Tasting Notes: A brown ale with a medium body and an aroma of sweet, fresh honey, some raisin & fig, and a hint of toasted nuts & spices. Tastes of honey, taffy, and subtle espresso. A balanced hop finish with sweet fruit notes.

 

 

Waller St. Brewing

Hideaway Hefe, $5 (5.0% ABV)

A nice refreshing wheat beer with character, perfect for sunny days!

Brewmaster Tasting Notes: A hazy golden yellow German style wheat – a hefeweizen only slightly out of style. The fermentation profile flavours the ester production over phenol providing that signature “Banana” balanced by an unusual hop addition.

 

Juice Joint Sour, $7 (5.0% ABV)

This is a very refreshing and aromatic beer with an identity crisis. Dry-hopped like an IPA without any real bitterness and with a tangy tart acidity twist.

Brewmaster Tasting Notes: Very refreshing with a big dry-hop character that could be easily be mistaken for tropical citrus juice.  Think the mimosa of beers, only without any actual oranges.

 

French Connection, $10 (4.7% ABV)

Our interpretation of this French saison style respects the light, refreshing purpose of this beer style. We made this beer with Brasserie du Bas Canada. A fun collaboration with our new friends from across the river.

Brewmaster Tasting Notes: Blonde and cloudy the grisette finishes off dry, perfect for the summer heat. The compliment of yeast and hops give French Connection pleasant spice notes and a herbal aroma.  Brewed with European hops along with a mixture of French and Belgian Saison yeast.

 

 

~ RECIPES TO ENJOY WITH YOUR SAVVY HIP HOPS! ~

 

Veal Burger with Avocado and Cheese

Serves: 4
Recipe & photo credit: GoodFood

Ingredients

500 g lean veal mince
1 teaspoon salt
½ teaspoon white pepper
1 clove garlic, crushed
2 tablespoons cream

1 tablespoon tomato paste
1 tablespoon light olive oil
1 tablespoon oil
1 firm ripe avocado, peeled and thinly sliced
½ cup grated cheddar cheese
2 tablespoons freshly grated parmesan cheese
4 large squares of olive focaccia
1 small bunch rocket, torn into pieces
Snow pea sprouts
Lime juice

 

Method

Combine mince, salt, pepper, garlic and cream in medium bowl. Mix with hands until well combined. Divide mixture into 4 portions and shape into round patties.

Combine tomato paste and light olive oil in small bowl; set aside. Heat remaining oil in large frying pan. Cook patties 3–4 minutes each side or until brown and cooked through. Remove patties from frying pan, drain on paper towels.

Place patties on a foil-lined grill tray. Top each with overlapping slices of avocado. Brush each with tomato paste mixture. Sprinkle with combined cheeses. Cook under preheated grill for 1–2 minutes or until cheese has melted.

Cut each focaccia in half horizontally. Lightly toast cut sides if desired. Place bases of focaccia on 4 serving plates. On each base, place rocket pieces and snow pea sprouts. Sprinkle with a little lime juice. Place a meat and avocado patty on top of each base, followed by remaining half of focaccia.

 

 

The Ultimate Fish Tacos

Serves: 8-10
Recipe & photo credit: FoodNetwork (Recipe courtesy of Tyler Florence)

Ingredients

2 pounds mahi mahi (skinned, boned and cleaned) cut into 1-ounce strips
2 cups all-purpose flour
3 eggs, lightly beaten
4 tablespoons water
2 cups panko bread crumbs
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
1/2 head savoy cabbage, finely shredded
1 bunch cilantro, leaves picked
1 bunch chives, chopped
3 limes, cut into wedges for garnish

Pink Chile Mayonnaise:
1 cup sour cream
1 cup mayonnaise
3 chipotles in adobo, plus 2 tablespoons of adobo sauce
1/2 lemon, juiced
Kosher salt and freshly ground black pepper

Mango-Radish Salsa:
2 limes
2 mangoes, diced
4 to 5 red radishes, diced
1 red onion, diced
1 tablespoon chili powder
1/2 bunch fresh cilantro, leaves chopped
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

 

Method

Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.

Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.

Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these “supremes” into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa.

To serve, set up the tacos “family-style”. Assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve.

 

 

Asian Chicken Salad with Ginger Sesame Dressing

Serves: 4
Recipe & photo credit: Julia’s Album

Ingredients

Salad dressing:
1/4 cup rice wine vinegar
1 teaspoon chopped fresh ginger or 1/2 teaspoon powder ginger
1 to 2 tablespoons soy sauce
1 tablespoon honey
3 tablespoons toasted sesame oil
3 tablespoons vegetable oil
2 tablespoons sesame seeds, toasted

Salad:
6 cups baby spinach leaves, washed, and dried
1 large carrot, shredded
1 red bell pepper, thinly sliced
1/4 of a whole red onion, thinly sliced
1 tablespoon sesame seeds toasted
2 cups shredded rotisserie chicken or grilled chicken, sliced

 

Method

Combine all salad dressing ingredients, except for sesame seeds, and using only 1 tablespoon of soy sauce. Whisk until emulsified. Taste your dressing and add another 1 tablespoon of soy sauce, if desired, to make it saltier. Add 2 tablespoons sesame seeds to the dressing and mix them in.

Combine all salad ingredients in a large bowl, except for 1 tablespoon of sesame seeds and chicken. Add the salad dressing to the salad and toss – do not add all salad dressing at once: you might not need all of it. Add just enough salad dressing to coat the salad ingredients.

Serve the salad in the individual serving bowls and top with the remaining 1 tablespoon of sesame seeds and sliced chicken.

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A brand new brewery in the Muskokas

Posted by Katy

Wednesday, November 30th, 2016
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The Haliburton Highlands is a community located in central Ontario. It’s known for its vast cottage area thanks to its many river and lakes. While the economy is mostly dominated by tourism, there’s a thriving creative community.

It was this combination of natural beauty, community and creativity that attracted Michael and Jewelle Schiedel-Webb to the area. While they were simply cottagers at the time, they saw an opportunity to join the vibrant community by showcasing the area’s local producers and enjoy everything the Haliburton Highlands had to offer…and to create their thriving new brewery – Haliburton Highlands Brewing.

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

-Blueline Blonde Ale
-Honey Brown Ale
-Irish Red Ale
-India Pale Ale
-Winter Warmer
-Belgian Rye Porter

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…
Haliburton Highlands Brewing
by Katy Watts, Cicerone & member of the Savvy Brew Crew

 

Located in Abbey Gardens, a former gravel pit now a 300-acre green space, Haliburton Highlands Brewery has gone through several transitions since opening an expanded brewhouse in October 2016. The brewery is the product of Michael and Jewelle Schiedel-Webb’s love of the Highlands area and their dedication to the local food economy.

 

haliburton-logoFrom Idea to Reality!

Michael and Jewelle had been cottaging in the Haliburton Highlands area for close to 15 years. During those years, they fell in love with the area. “We spent many Friday nights driving up in the car talking about what we could possibly do to let us live and work in this space,” muses Jewelle. “A few years ago I was working in high tech and I was ready to make a transition and I said, ‘You know what Haliburton needs? A craft brewery!’ We don’t have one, we need one and it’s a growing industry.”

With the decision to open a brewery made, the husband-wife team made a deal. Michael would learn how to brew while Jewelle would figure out all the business and regulatory components.

Michael went on to complete the Brewing Technology program at the Siebel Institute and World Brewing Academy in Chicago and interned at Rahr & Sons Brewing in Fort Worth, Texas and Shades of Pale in Park City, Utah.

 

The Pilot Systemhaliburton-warehouse

The brewery opened in the summer of 2014 with a conservative pilot system, they wanted to be sure the area could support a craft brewery. Initially their plan was to supply local restaurants. However, when the doors opened they soon realized they would have to change their plan. “We were overwhelmed with demand…it was a huge shock,” says Jewelle. “We were regularly sold out during our first summer and we’ve been struggling to keep up ever since.”

 

baked-haliburtonMeeting Demand

Construction on the new brewery started in the spring of 2016 and the crew at Haliburton Highlands Brewery were very happy to officially open the new brewery (below) on October 22, 2016….just a few weeks ago! Besides boasting a 15-fold brewing capacity increase, the 4500 sq-ft building also features green initiatives like a biomass boiler, high-efficiency lighting and waste water reduction.

The higher brewing capacity will also allow Haliburton Highlands Brewery to expand distribution to The Beer Store and eventually the LCBO. That said, with their deep connection with Abbey Gardens and the community there’s no better place to buy Haliburton Highlands beer than from the source.

If you plan to visit this winter, you may want to pack your snowshoes or stay at their yurt (pix below)! There is a lot of reasons to take a roadtrip to experience what compelled Jewell & Michael to start their brewery here.

Here’s to Michael & Jewelle and the rest of the crew at the Haliburton Highlands Brewery!

 

-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!

bottles-lined-up-haliburtonBlueLine Blonde Ale

At 5% Alcohol by Volume (ABV) and 22 International Bitterness Units (IBUs), Blueline Blonde Ale is an easy drinking, approachable ale best suited for extended sessions around a fireplace or when refreshment is needed after trying to detangle that hastily put away strand of holiday lights.

Tasting Notes: Blonde Ale’s have been a staple style of the Craft Beer movement and Haliburton Highland’s interpretation can satisfy both the craft beer fan and someone who’s knew to beer. Starting with a soft biscuit malt sweetness with a touch of noble hops to introduce a touch of bitterness to counter the malty-sweetness. Refreshing and very drinkable.

Suggested Food Pairing: A great beer to bring along to Holiday Parties. BlueLine Blonde can stand up to a sturdy cheese plate with Pepper Jack, Edam or Monterey Jack. Or hit the cookie tray and pair it alongside a few well iced sugar cookies.

 

grains-at-haliburtonHoney Brown Ale

While many other examples of Honey Brown Ale’s use honey malt to achieve a honey-like flavour in their beer, Haliburton Highland Brewery has partnered with Valas Honey to put locally produced honey in the beer. This 5% ABV, 25 IBU ale has won gold in the Ontario Brewing Awards and Is a great example of the brewery’s commitment to the community and its producers.

Tasting Notes: Honey aroma hits as soon as that cap is popped. The flavour is a mixture of honey and toasted grains with a lick of earthy hop bitterness to add balance. The addition of oats adds some body to the moderately carbonated brew that is generally very drinkable.

Suggested Food Pairing: There’s a lot happening in this beer and it makes it very versatile for food pairings. Try it alongside chicken wings with a sweeter sauce or for dessert paired with bread pudding with a thick crème analgise.

 

haliburton-awardIrish Red Ale

Using European Malts and UK Hops this 6.5% ABV, 30 IBU Irish Red Ale lures you in with malt sweetness and relaxed hop flavours.

Tasting Notes: Starts with a soft toffee sweetness leading to a slightly biscuit malt flavour. The malt bill is balanced by a small amount of earthy hop bitterness, but it’s barely noticeable. The finish is dry with a touch of roast – very pleasant and easy drinking!

Suggested Food Pairing: The caramel sweetness will pair with heavier meats and richer broths while the carbonation will help ease the fat off the palate between sips. Indulge in comfort foods like roast beef, rich French onion soup or lamb. Or try Haliburton Highland Brewery’s recipe for Irish Red Ale chili that I’ve included (that is, if you dare part with some of your beer).

India Pale Ale

IPAs have become synonymous with Craft Beer and the beauty of the style is that there are many different interpretations. No two IPAs are the same. Variables can come from any angle – how it’s brewed, recipe tweaks or if hops are added in secondary fermentation. For Haliburton Highlands Brewery’s 6.6% ABV, 54 IBU IPA they’ve chosen to use a combination of Columbus, Cascade and Centennial hops.

Tasting Notes: Once you pop the cap off the bottle the hop aroma is bursting out! Lemon, grapefruit, tangerine – it’s a citrus salad. On first sip, there’s more of that big citrus flavour, but it’s complimented well by a malt backbone, mostly of grain, but with a little caramel flavour. There isn’t a huge amount of bitterness that goes with the hop flavour.

Suggested Food Pairing: With the strong malt bill on this IPA, I’d go for a good curry like a Madras or a creamy Chicken Korma. Remember – the hops will spice up the dish initially (especially in that Madras), but the malt will help cool down the flavours. In the case of the Chicken Korma, the hops and the carbonation will help cut through the fat of the yogurt based sauce.


 Winter Warmer

This beer is fresh out of the tank. So fresh that I did not get a sample to try it and Michael & Jewelle have been so busy that they have not had a moment to jot some down either to post on their web site.

Tell us what you think of this new creation…post on Untappd Beer App or the Savvy Hip Hops Facebook page.

 

snow-haliburtonBelgian Rye Porter

An ale with an identity crisis! With additions of rye malt and fermented with Belgian yeast, this 6.5% ABV Porter is a unique mix of English Porter and Belgian Dark Ale.

Tasting Notes: Dark chocolate with jammy dark fruit flavours. The rye malt presents as a slight tartness mid-sip while the Belgian yeast spices up the palate at the end.

Suggested Food Pairing: The combination of styles leads to some interesting beer parings! Opt for a spicy Mexican chocolate cake for dessert or pair it with a rich Portobello mushroom burger or try it with the Beer & Bacon Pancakes…trust me, you thank me for this tip!

 

Recipes to enjoy with the featured Savvy Hip Hops 

With Blueline Blonde Ale…

Sausage and Cheese Bisque

Recipe: Food.com

with-blueline-blonde-ale-sausage-and-cheese-bisqueIngredients

2 Tbsp olive oil
6 Tbsp unsalted butter
2 bay leaves
1⁄2 lb sausage
24 oz Blueline Blonde Ale
1 cup leek (Small Diced)
1⁄2 cup carrot (Small Diced)
2 tsp fine sea salt
1 tsp white pepper
2 Tbsp garlic (Chopped)
2 Tbsp tomato paste
1⁄2 cup pastry flour
1⁄2 tsp dry mustard
1⁄2 tsp sweet Hungarian paprika
1⁄4 tsp ground cayenne pepper
6 cups chicken stock
2 cups heavy cream (Tempered)
1⁄4 tsp ground nutmeg
3/4 cup crème fraiche
2 cups sharp cheddar cheese (Grated)

 

Method

In a 5-quart Dutch oven add olive oil,1-tablespoon butter, bay leaves and Beer Brats. Saute over medium heat until Brats are brown. Add 2 ounces Blueline Blonde Ale and reduce by half. Add 1-tablespoon butter6, leeks and carrots. Season with salt and pepper. Sauté vegetables 4-5 minutes. Add garlic, tomato paste and sauteé for a minute. Add remaining butter and stir well until butter has melted. Stir in flour, mustard, paprika, cayenne pepper and cook vegetables 3-4 minutes.

Gradually whisk in chicken stock, ale and cook 4-5 minutes or until bisque has thickened. Whisk warm cream, nutmeg and slowly bring to a full boil. Reduce to a simmer for 20 minutes. Whisk a few times to prevent from burning. Remove bay leaves from bisque.

Slowly fold in 3/4 cup crème fraiche, grated cheddar cheese. Season to taste with fine sea salt and white pepper taste. Stir bisque and simmer 3-4 minutes or until cheese melts. Do not et bisque boil.

Serve Bisque in warm bowls. Garnish with fresh chopped parsley, cheese and Crème Fraiche.

 

With Irish Red Ale…

Beer Beef Chili

Recipe: Haliburton Highlands Brewing Photo: Drink with the Wench

with-irish-red-ale-beer-beef-chiliIngredients

3 lbs ground beef
2 x 28 oz can diced tomatoes
2 x 28 oz can crushed tomatoes
1 large onion, chopped
1 large green bell pepper, chopped
1 red pepper, chopped
1 jalapeno pepper, chopped
1 can dark red kidney beans (drained, rinsed)
1 can black beans (drained, rinsed)
1 can navy beans (optional – drained, rinsed)
1 square Bakers semi-sweet or unsweetened chocolate
1/2 bottle Haliburton Highlands Irish Red Ale
2 tsp black pepper
2 tsp chili powder
1 Tbsp oregano
1 Tbsp cumin

 

Method

In skillet, brown ground beef and drain.

In a large pot combine: Diced tomatoes, crushed tomatoes, kidney beans, chili beans, chopped onion chopped green pepper chopped jalapeno pepper. Stir ingredients.

Add ground beef, black pepper. Add chili powder and Oregano. Simmer for 1 hour on medium heat, stirring often. Serve with shredded Cheddar cheese on top, if desired. Note: Add less or more black pepper and chili powder to taste.

With Belgian Rye Porter…

Beer and Bacon Pancakes

Recipe & Photo: Will Cook For Friends

with-belgian-rye-porter-beer-and-bacon-pancakesIngredients

1 lb. Bacon
1/2 cup brown sugar
2 cups pancake mix (homemade or packaged)
2 cups of dark beer
2 eggs
1 – 2 cups maple syrup 

Method

Preheat oven to 350f. Line a cookie sheet with foil, and set inside of that a wire rack or oven grill grate. Lay the bacon flat, in a single layer, on top of rack and bake for 10 minutes. Take the bacon out, and sprinkle evenly with half of the brown sugar – bake for 10 minutes more. Remove the bacon again, and turn each piece over. Sprinkle this side with the second half of brown sugar; bake for another 10-15 minutes, until golden. Remove from oven and let cool completely before crumbling into pieces. Get your griddle or skillet heating up – medium-high should do the trick.

In a large bowl, whisk together the pancake mix, 1 cup of beer and eggs. If it’s too thick add more beer, too thin add more mix. Stir in the bacon. Grease your griddle (oil, butter, shortening, spray…) and ladle/scoop/pour your batter into whatever size pancakes you want. Cook on one side until bubbles appear on the top and the edges begin to look dry, then flip.

In a small saucepan, combine the remaining beer with 1 cup of maple syrup. Stir, and bring to a simmer. Reduce heat to low. If it’s too thin, or too much beer for your taste, adjust by adding more maple syrup. If you don’t want the extra layer of beer, you can skip this whole step and just warm up your maple syrup.

Serve hot.

Enjoy your Savvy Hip Hops!

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