Posts Tagged ‘Ontario craft beers’

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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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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Taste the history of Toronto with a Henderson beer

Posted by David

Tuesday, July 18th, 2017
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Henderson Brewing Company has a unique approach to their products: they want to reflect the history, people, and culture of the City of Toronto with their beer. The result is a series of stock and specialty beers with familiar names and labels, and made to be approachable and easy to drink.

We think they’re doing a great job, and we’re proud to offer you this series of delicious beers from Henderson Brewing!

 

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

Ides of March – Truffle Saison
Ides of May – Maple Brown Ale
Food Truck – Blonde Ale
Union Pearson Ale – Imperial Pale Ale
Rube Goldbeer – Belgian Tripel
Old Fashioned – Rye Ale

 

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

 

Taste of Toronto:
Henderson Brewing Company
by David Loan, Sommelier & member of the Savvy Brew Crew

 

What’s in a name? A lot, if you talk to Henderson Brewing’s co-founder and general manager Steve Himel. From their company to their beers, every name tells a story. And that’s the whole idea.

 

Reflections

Steve said he had worked for a large commercial brewery for several years. He often traveled through the U.S., and he noticed something.

“I tasted a lot of beers,” Steve started his story, “so many beers that reflected their city. Portland-style, Boston-style. There was no beer that was  a ‘Toronto-style’. I thought there should be, and suggested it to Mark.”

That’s Mark Benzaquen, who was a well-known brewmaster in Toronto and is one of the founding partners at Henderson.

 

Telling the story of Toronto Beer

“I thought there was an opportunity to kind of get back to our roots,” Steve explained (in photo right).

The first step was naming the brewery. Steve and Mark chose to commemorate Robert Henderson, who opened Toronto’s first brewery in 1800.

“Robert Henderson came to Toronto from Kingston. He saw an opportunity because the garrison soldiers were allowed six pints of beer each day. The beer was shipped from Kingston, so he saw a chance to make it locally. Unfortunately, Robert didn’t have any heirs, so the brewery died with him.”

Steve goes on, “I think that one of things missing from Toronto is the recognition of our history,” Steve said. “We have an honest, real brewing tradition and it’s worth recognizing people like Robert Henderson. It’s his style that we want to channel. We wanted to look forward and backward at the same time.”

 

Inspirations

Henderson Brewing’s labels reflect Toronto in many ways. “We want to take a story that maybe Torontonians don’t know that well and bring that story back to life,” Steve told me. “Our beer names come from five sources: history, locations, events, famous people, and neighbourhood people.  One of the things that I really like with our approach is when I present Mark with a theme and we bring it to life.”

 

Life on tap

The brewery is located in in Toronto’s Junction Triangle district. When you visit, you will see that the taproom is in the heart of the business.   “We intentionally built our brewery around our taproom, so visitors will sitting in the middle of our brewery. We want you to experience our beer, not just taste it.”

Steve, Mark & the brewery team invite all of our subscribers to pop by for a brew.  Roadtrip anyone???

 

You’ll think you’re visiting Hogtown when you quaff these great beers from Henderson Brewing!

 

 

 

 

~ Tasting Notes for the Savvy Hip Hops ~

Usually our Brew Crew provides their tasting notes for the featured beers, but this time havoc ran amuck to that idea.  Sample bottles were broken enroute and time was running short.  So….this month we are providing you Henderson’s tasting notes instead.

 

Ides of March: “The Face of Toronto” Truffle Saison

Celebrating Toronto’s March birthday, this specialty beer invokes the chocolate and spice notes of rich truffles.

Henderson’s Tasting Notes: The use of darker malts as well as cardamon and cocoa nibs blends nicely with the saison yeast to create a crisp session beer.

Suggested Food Pairing: This will go well with ripe, bloomy-rind cheeses like Camembert. Have it with a little baguette, some sliced apple, and a few grapes …ta-da! You have a lovely ploughman’s lunch!

 

 

Ides of May: Maple Brown Ale

BRAND NEW BEER!

Just canned last week in time to be included in your Savvy Hip Hops.  Inspired by Toronto’s signature dish –  peameal bacon sandwich – this beer is made with maple syrup to compliment the salty bacon and sharp mustard.

Henderson’s Tasting Notes: A medium bodied ale brewed with Ontario maple syrup, notes of roasted chocolate and caramel.

Suggested Food Pairing: How could we consider serving this with anything but a peameal bacon sandwich, the meat on a fresh bun with a dollop of good grain mustard.

 

 

Food Truck Blonde Ale

Designed to be an easy-drinking, sessionable ale for everybody, this is one of Henderson’s regular offerings.

Henderson’s Tasting Notes: A light bodied and crisp ale with subtle stone fruit notes. Light straw colour and slight honey on the nose.

Suggested Food Pairing: Contemporary food trucks offer a variety of flavours from around the world and this beer is meant to compliment many of them. We’d love to try it with a Vietnamese-style Banh-Mi! (recipe below)

 

 

Union Pearson Ale – Imperial Pale Ale

The Union Pearson Express train runs right by the brewery, so it’s a natural inspiration for this “always available” IPA!

Henderson’s Tasting Notes: Our Toronto take on the American-style IPA with a creamy finish and notes of strawberry.

Suggested Food Pairing: IPAs are wonderful with grilled meats. Enjoy this with some Garlic and Rosemary Grilled Chicken. (Recipe below)

 

 

Rube Goldbeer Belgian Tripel

Henderson’s tasting bar features a wonderful Rube Goldberg device which, for a small payment, will pour you a beer!

Henderson’s Tasting Notes: Sweet with a light body and a clean finish. A smooth, effervescent triple with fruit and a hint of spice.

Suggested Food Pairing: Belgian Tripels, with their golden colour and dry, sometimes herbal notes, go great with basil. This will be lovely with a fresh basil pesto served over your favourite pasta! (recipe below)

 

 

Old Fashioned Rye Ale

A collaboration with cocktail specialists The Martini Club, this is an ode to the rye whiskey classic.

Henderson’s Tasting Notes:
A strong, spiced rye ale infused with aromatic bitters and botanicals.

Suggested Food Pairing:
The spicy rye in the beer will match nicely with sausages cooked over the BBQ.

Photo credits: Henderson Brewing Co.

 

 

 

~ Recipes to enjoy with the featured Savvy Hip Hops ~

 

With Food Truck Blonde Ale
Rainbow-Stuffed Banh-Mi

Recipe & photo credits: OliveMagazine.com

Ingredients

600g rump roast
1 tbsp fish sauce
3 tbsp sriracha sauce
3 tbsp mayonnaise
1 long, fat sourdough baguette
3 carrots, peeled and juilienned
1 red pepper, sliced into thin rings
2 Lebanese or ridged cucumber, thinly sliced mint leaves or coriander or Thai basil, a handful of each
1 red onion, thinly sliced
125ml lime juice
2 tbsp soft brown sugar
1 garlic clove, crushed
2 tbsp fish sauce
1 red chilli, sliced

Directions:

Heat the oven 240C. Season the beef with the fish sauce and black pepper. Roast for 15 minutes, then lower the oven to to 190C for 25 more minutes for medium rare, or longer if you like. Leave to cool, cover, and chill for at least 2 hours.

Mix the sriracha sauce with the mayonnaise and set aside. Slice the baguette lengthways. Scoop out the inner soft bread so you’re left with a shell about 2cm thick. Spread the spicy mayo sauce in the top and bottom of the bread. Keep the leftovers for serving.

Thinly slice the chilled beef, then add a layer to the bottom of the baguette. Top with the carrot, pepper, cucumbers, herbs, and the red onion. It will be very full, so press the top on and wrap very tightly with clingfilm. Put in the fridge, with a weight on top, for at least an hour.

Mix the dipping sauce ingredients with 2 tbsp water. Stir until the sugar is dissolved then taste, add more fish sauce or lime if you like. Cut the sandwich into four portions and serve with 4 bowls of the dipping sauce and any leftover spicy mayo.

Immediately sprinkle on the diced avocado and plenty of pico de gallo.
Optional: Add dollops of sour cream here and there! Serve immediately!

 

 

 

With Union Pearson Ale
Garlic and Rosemary Grilled Chicken

Recipe & photo credits: Epicurious.com

Ingredients

1 3 1/2–4-pound chicken, backbone removed
Kosher salt, freshly ground pepper
4 sprigs rosemary
2 heads of garlic, halved crosswise
2 bunches red scallions
2 tablespoons olive oil, divided
1 tablespoon onion or chive blossoms (optional)

Directions:

Prepare grill for medium heat. Season chicken with salt and pepper. Place rosemary, garlic, and 1 bunch of scallions in a layer on grill.

Place chicken, skin side up, on top of aromatics. Cover grill and cook until chicken is nearly cooked through, 35–40 minutes (aromatics will be thoroughly charred).

Brush chicken with 1 tablespoon oil and place skin side down, directly onto grates (you can discard aromatics at this point). Grill until chicken is cooked through and skin is crisp, 10–15 minutes longer. Transfer to a cutting board and let rest 10 minutes before cutting into pieces.

Meanwhile, toss remaining bunch of scallions with remaining 1 tablespoon oil on a rimmed baking sheet and grill until tender and lightly charred, about 5 minutes.

Serve chicken with grilled scallions alongside, topped with onion blossoms, if desired.

 

 

 

With Rube Goldbeer Belgian Tripel
Basil Pesto

Recipe & photo credits: FoodNetwork.com

Ingredients

2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese

Directions:

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

Add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

 

 

 

Enjoy your Savvy Hip Hops!

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Announcing… In-Cider Picks Ontario craft cider…delivered

Posted by Debbie

Thursday, July 13th, 2017
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Summer just got cooler for craft cider fans. The Savvy Team is excited to announce that we are making plenty of room in our fridge for ciders made at boutique cideries across Ontario. The craft cider scene is exploding with new flavour combos being released every day – so many that it is hard to keep up.

You asked…we’re going to deliver!

This summer we are working with cidermakers to create Savvy In-Cider Picks to deliver crisp ciders to you – at home, work or your cottage. Each month is a different assortment of refreshing, dry & delicious ciders that are guaranteed to quench your thirst.

Order by July 20th & shipping is FREE

That’s right – deadline to order the July In-Cider Picks is Wednesday July 20th
Get them apples! Order yours now >>

 

What’s our July picks?

From County Cider Company (Prince Edward County)…

County Premium Cider
Blood Orange Cider
Pear Cider
Tortured Path Cider
2 bottles (500mL) of each will be sent

From Tawse Winery (Niagara)…

Sparkling Cider – just released last week!
2 bottles (750mL) will be sent

Mark. Our. Words. These craft ciders are hard-to-come-by & quickly sell out. You won’t find them at the LCBO.

 

Order one bunch OR get deliveries all summer!

What is the cost?

Each month is a slightly different price based on the ciders we picked. For July, the total price of this bushel is $82.00. Shipping is FREE to addresses in major cities in Ontario.

One month or two?

Order just the July In-Cider Picks OR have both July & August assortments delivered to you.

You don’t have to get out of your deck chair.
Order Now >>

 

…and we have Cheese too!

Our Savvy Cool Curds artisan cheese-o-month club has become WILDLY popular! It’s the new whey to discover hard-to-find cheese made across Canada. Each month, we will deliver 4 to 5 outstanding cheeses – hard, soft, fresh or aged – made with various milks – cow, goat, sheep…even buffalo!

These artisan cheeses are perfect for picnics, in summer salads or melted on top of your BBQed burger.

In July we will send you ‘The Best of the Fest’. This is an extra special assortment of 5 different artisan cheeses that wowed our Cheese Sommelier at this year’s Great Canadian Cheese Festival.

 

Try it once…or subscribe!

Exclusively for July you can order Savvy Cool Curds for a one-time price of $60 OR subscribe for 4 or 6 months for $55 per month. Shipping + HST is extra.

It is easy to be cheese-y!
Order up your Savvy Cool Curds >>

 

Cheers & Keep cool,
Debbie & the Savvy Team

Savvy Company
613-SAVVYCO
 (728-8926)
cheers@savvycompany.ca
www.savvycompany.ca

Keep in touch with us…
@SavvyDebbie
@SavvyCompany
@SavvyWines
@SavvyHipHops
@SavvyCoolCurds
www.facebook.com/SavvyCompany
instagram.com/SavvyCompanyInc

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Got your tickets? BC, Ont, Quebec & NS wineries are coming to town!

Posted by Debbie

Thursday, June 15th, 2017
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The countdown to Canada150 & Ottawa2017 celebrations is on!  We’re celebrating in a BIG way this year – by showcasing wines from British Columbia, Ontario, Quebec & Nova Scotia at our upcoming event: Oh Canada! Celebrate Red & White in Ottawa on Thursday, June 22 – next week!

100% Canadian wines.  You read that right…wines from British Columbia, Ontario, Quebec & Nova Scotia will be available for you to Taste & Buy….then have your favorites delivered to your doorstep.

 

Don’t miss it!  Celebrate Red & White 

Corks will be popping at this all-Canadian Taste & Buy as we celebrate winemakers who have worked incredibly hard to put our country on the world wine map. Meet these Canadian wine rockstars, taste their wines that are WOWing the world…then order your favs to enjoy at home.

 

It’s THE event you have been waiting for…

The #1 question we get asked: Can you buy from BC, NS & Quebec wineries as well those in Ontario?  YES you can!  Oh Canada! Celebrate Red & White Taste & Buy event is all about ordering wines from BC, NS, Quebec and Ontario…then have them delivered directly to your home or office to enjoy all summer long.

 

Show your colours!  Buy a $80 ticket & bring a friend for FREE OR $150 for a foursome of Canadian wine lovin’ friends

Canadian cheese too!

What goes best with Canadian wines?  Canadian artisan cheese of course! Cheesemakers & our Cheese Sommelier will be serving samples of award-winning cheeses that you can buy onsite too.

 

Look who is coming:

From British Columbia…

Noble Ridge Vineyard & Winery
Sperling Vineyards
Abeego

From Niagara…  

Legends Estates Winery
Reif Estate Winery
The Good Earth Food & Wine Co.
Two Sisters Vineyards
Westcott Vineyards
Vieni Estates 

From Prince Edward County…

Casa-Dea Estates Winery
Huff Estates
Karlo Estates
Keint-he Winery & Vineyards
Kinsip House of Fine Distillers
Trail Estate Winery

From other corners of Ontario & Ottawa…

Copper Tree Creative Studio
Mariposa Dairy
Pure Bread Bakery
Sprucewood Handmade Cookie Co.
St-Albert Cheese Co-op
The Merry Dairy
Top Shelf Preserves

From Quebec…

Ferme Guy Rivest
Fromagerie Montebello
Fromagerie Nouvelle-France
Fromagerie du Presbytere
Vignoble Carone Wines

From P.E.I…

COWS Creamery

From Nova Scotia…

Gaspereau Vineyards
Jost Wines

 

Wine Shopping Heaven! 

At this Taste & Buy event, EVERYTHING is 100% Canadian.

Create your own combo of Canadian wines to have delivered to your home after the event. You won’t find any of the featured wines at the LCBO – the wines will be delivered straight from the winery anywhere in Canada directly to you.  AND…there’s FREE shipping on 6 or more bottles of your top picks.

Bring a picnic basket & fill it up with artisan cheeses & gourmet treats too.

 

TIP: Be a V.I.T!

What’s a V.I.T? A Very Important Taster.  With 100+ wines, cheeses & goodies to try, purchase your tickets then upgrade each person for an additional $25 to get a V.I.T. Pass.   

You’ll enjoy red carpet treatment with advance access from 5 to 7pm to spend more time sipping & meeting the makers.  Stay as long as you like for the main event.

Buy your Ticket & V.I.T. Pass >>

 

Don’t miss this all-Canadian celebration! 

Buy your tickets >>   Event Deets

DATE: Thursday June 22 – next week!
VENUE: Horticulture Building @ Lansdowne Complex in Ottawa

TIMES:
V.I.T. Reception – 5 to 7pm ($25 upgrade pass per person is required)
Main Event – 7 to 9pm

ADVANCE TICKETS ONLY: $80 + bring a friend FREE  OR  Group of 4 people for $150
IDEA: Take the bus.  OC Transpo is FREE – simply show a printout of your ticket.

 

Wear Red & White…Win $50

Be a proud Canadian  – come to this Taste & Buy event dressed head to toe in red & white and we’ll automatically give you $50 off your ticket to our next Savvy Event.

 

Unable to make it, but want to order?

Don’t sweat it!  The Savvy Team will help you stock up on featured wines showcased at this event. Call 613-SAVVYCO (728-8926) or email us & we’ll send you the complete list of wines & online order form.  You too can get FREE shipping – your order needs to be received by midnight on Sunday June 25.

 

WIN TICKETS!  Go on the Savvy Scavenger Hunt…

Find this video on our Facebook or Instagram pages, then…LIKE it & POST the name of your favorite Canadian wine.  On Monday, we’ll pick 2 lucky people to receive a pair of tickets & V.I.T. Passes to join us at Oh Canada! Celebrate Red & White.  It’s easy to win!  On your mark…Get Set…GO!!!

 

Psst…it’s Father’s Day weekend!

Yikes…totally forgot? Our #1 Father’s Day gift is a subscription to our Savvy Hip Hops beer-o-month club.

Click here to subscribe your Dad for 4 or 6 months & his fridge will auto-magically be filled with the best craft beers from a different Ontario brewery each month – bottles, growlers & cans not available at LCBO or The Beer Store.  100% guaranteed to make your Dad smile from beer to beer!

 

We’re hiring…

We have cool summer job opportunities for a high school or university students to work with the Savvy Team at Savvy HQ in Ottawa. We’re looking for creative & savvy students who are keen to learn about Canadian wine, artisan cheese, craft beer & cider.

Interested?  Contact us on 613-SAVVYCO (728-8926) or send your resume to cheers@savvycompany.ca

 

Happy Birthday Canada!
Debbie & the Savvy Team

 

Savvy Company
613-SAVVYCO (728-8926)
cheers@savvycompany.ca
www.savvycompany.ca

Keep in touch with us…
@SavvyDebbie
@SavvyCompany
@SavvyWines
@SavvyHipHops
@SavvyCoolCurds
#CountyintheCapital
www.facebook.com/SavvyCompany
instagram.com/savvycompanyinc

 

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It takes a lot of good beer to make great wine!

Posted by David

Thursday, May 18th, 2017
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Does it takes a family to make a beer? You’d certainly think so if you visited Embrun, Ontario’s Tuque de Broue! Founder Nicolas Malboeuf has involved the whole clan in his new enterprise. Read all about it in this month’s Beer Backstory.

Tuque de Broue is making approachable, sessionable beers meant to be enjoyed at the lake or cottage. They’re unique and made with local ingredients. We know you’ll enjoy them as much as we do!

 

Open your Savvy Hip Hops & you will find 473 mL cans of…

…in your Quick Picks a 18-pack containing cans of:

Tuque Dorée Canadian Pale Ale
Barbe Blanche White Beer
Gougounes Rousses Red Ale
La Cavalerie d’Houblons IPA
Cabane à Tuques Maple Wheat Beer
Portage Porter

in your Taste Case 2-4 containing even more cans of this assortment!

 

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….

Tuque de Broue

by David Loan, Sommelier & member of the Savvy Brew Crew

First, a disclosure: Tuque de Broue founder Nicolas Malboeuf and I used to volunteer as adjudicators at the semi-annual final exams for the Algonquin College Sommelier program. We became good friends as a result. When Debbie mentioned that Nicolas’ new venture, Tuque de Broue, was a future Savvy Hip Hops selection, I jumped at the chance to write about them.

Nicolas is a certified sommelier who worked for many years as a wine rep, selling VQA wine to restaurants and getting it featured in LCBO stores.

 

Family Affair

My first question to him was, “Nicolas, you’re a wine guy! What are you doing making beer?!”

“I’d show up to restaurants with the nicest wines in Ontario,” Nicolas said. “All anyone wanted to talk about was beer!  Craft beer is the new wine my friend. And I wanted a product that would reach the community but that I could produce near my hometown of Embrun in Eastern Ontario. I wasn’t interested in moving my family to Niagara.” Family is important to Nicolas. In fact, his wife Margo (right in photo), sister, mother, aunt, and uncle all work at Tuque de Broue with him.

When we chatted during our interview, Nicolas and Margo were a few days from the birth of their second child. “It’s a family affair,” Nicolas said.  A few days afterwards, little Louis was born!

 

Game Changer

Nicolas’ interest in the industry doesn’t end with his own brewery. “My goal is to have hops and malts grown within 5 kilometres,” he said. “I want to be able to jump in my truck and go have a beer where the grain is grown. We don’t have a micro-malting facility east of Kingston, so I’m talking to our local grain co-op about investing in creating malts.”

He also said he’s working with local farmers to improve their hop sales. “Last fall, we’d get a weekly phone call or farmer dropping by,” Nicolas said. “They go, “Hey, do you want to buy some hops?” and show up with a garbage bag – literally – filled with raw hops. They had no idea of the variety, of how it would affect the beer. Farmers hear that hops are an easy crop to grow and there’s a local market, but we need to collaborate with them so they know what they’re producing and how it will be used. That’s the game changer.

 

Inspirations

By the way, the brewery name is a play on words describing beer foam. It’s like the famous Canadian hat, but on a beer! Talking about his days as a wine rep, Nicolas remembers when the idea of a brewery hit him. “I was sitting with a winemaker at Peller Estates and he said, “It takes a lot of good beer to make great wine”. I knew right then….I wanted to be the dude who makes that beer!”

You’ll want to tip your hat to these easy-drinking beers by Tuque de Broue

~ Savvy Hip Hops Tasting Notes ~

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

 

Tuque Dorée Canadian Pale Ale

This 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! This measures up at 4.5% alcohol by volume (ABV) and 17 International Bitterness Units (IBU).

Tasting Notes: 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, this is a terrific session ale. Overall, a great argument for the Canadian Pale Ale style!

Suggested Food Pairing: Let’s keep it simple: hot dogs, a cheese and cracker plate, or loaded nachos (See recipe, below).

 

Barbe Blanche White Beer

White Beer is typically made with wheat and produced in an unfiltered style. This one is no exception! This is an easy-drinker, at 4.8% ABV.

Tasting Notes: Hazy and with a lot of head, the yeast notes come through big time in keeping with the Belgian Wheat style. There’s some citrus here, too, which might tempt you to add a slice of orange to the glass. A hint of nuttiness and a creamy texture round out a beautiful beer.

Suggested Food Pairing: This would go well with a spicy orange chicken stir fry (recipe below).


Cabane à Tuque Maple Wheat Ale

For every 1800 litres of this beer produced, the brewmaster uses 1000 litres of locally sourced raw maple sap. This measures up with a heady 5% ABV and 11 IBU!

Tasting Notes: The colour of amber syrup, this has a nice, think foam with fine bubbles. The maple is very subtle, and works well with the light bitterness and herbal notes. Our tasting panel loved this unique brew and definitely wanted more!

Suggested Food Pairing: Oven roasted chicken with all the trimmings would be a lovely match to this.

 

Gougounes Rousses Red Ale

The name translates to “Red Flip-flops”, invoking lazy Sundays at the cottage – the perfect place to drink this. I’m a fan of red ales and this one is on my shopping list! It’s listed as a strong beer at 5.8% ABV and 22 IBU.

Tasting Notes: Brilliant copper red with a good, long-lasting head. There’s a a nice roasted grain overtone here, with malty sweetness and bitterness on the finish. This is very well balanced and a pleasure to drink!

Suggested Food Pairing: Try this with some slow-cooked BBQ ribs – the sweet and roasted notes will play well together! (Recipe below.)

 

Cavalerie d’Houblons IPA

Not a hop-bomb, but still flavourful, this lovely IPA clocks in at 5.5 ABV and 40 IBU.

Tasting Notes: Light amber in colour, this has lots of foam and a nice citrusy aroma. There’s a ton of citrus notes to the taste, too, along with a strong hop backbone. This is an easy-drinking, sessionable IPA.

Suggested Food Pairing: The hops and acidity will cut through fatty foods very well, so try it with a thin crust white pizza.

 

Portage Porter

Here’s a complex and balanced porter that would serve well at the end of a meal. 5 ABV and 25 IBU.

Tasting Notes: Pouring a medium brown with a tan foam, this rich porter tastes of chocolate and caramel with a hint of coffee. There is some bitterness on the finish, balancing the sweet notes.

Suggested Food Pairing: Try this with an espresso-chocolate mousse – you won’t be disappointed! (Recipe below.)

 

 

~ Recipes enjoy with the featured Savvy Hip Hops ~


With Tuque Dorée Canadian Pale Ale

Loaded Nachos

Recipe and photo: ThePioneerWoman.com

 

Ingredients

1 Tablespoon Olive Oi
1 whole Yellow Onion, Diced
2 pounds Ground Beef
1/2 teaspoon Chili Powder
1/2 teaspoon Paprika
1/2 teaspoon Cumin
1/4 teaspoon Crushed Red Pepper
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 can (14-5 Ounce) Pinto Beans, Chili Beans, Or Ranch Style Beans
1/2 cup Hot Water
Tortilla Chips
1-1/2 cup Grated Cheddar Cheese
1-1/2 cup Monterey Jack Cheese
6 whole Roma Tomatoes, Diced
1 whole Jalapeno, Diced Finely
1/2 bunch Cilantro Leaves, Chopped
Juice Of 1 Lime
1/2 teaspoon Salt
1 whole Avocado, Pitted and Diced
Sour Cream (optional)

 

Method

In a skillet over medium-high heat, add the olive oil and half the onion. Cook it until starting to soften, then add the ground beef. Cook the meat until it’s totally browned, then drain the fat. Add the chili powder, paprika, cumin, crushed red pepper, salt, and pepper and stir to combine. Add the beans and hot water and stir. Reduce the heat to low and simmer while you prepare the other ingredients.

To make the pico de gallo, combine the other half of the onion with the tomato, jalapeno, cilantro, lime juice, and 1/2 teaspoon salt. Stir it together and set it aside.

To build the nachos, place a layer of tortilla chips on a platter or plate. Top with a layer of the beef/bean mixture, then all but 1/4 cup of the cheddar cheese. Add another layer of chips, another layer of the beef/bean mixture, and the Monterey Jack cheese. Add a final small layer of chips, then a small layer of beef and beans, then a final sprinkling of cheddar.

Microwave in 45 second increments until the cheese is melted and bubbly. (You may also place the platter into a 325 degree oven if it’s heatproof. Just leave it in until the cheese is melted.)

Immediately sprinkle on the diced avocado and plenty of pico de gallo.

Optional: Add dollops of sour cream here and there. Serve immediately!

 

 

With Barbe Blanche White Beer

Spicy Orange Chicken Stir Fry

Recipe and photo: AllRecipes.com

 

Ingredients

1 cup orange juice
1/3 cup brown sugar
1/3 cup rice vinegar
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon fresh ginger root, grated
1 teaspoon crushed red pepper flakes
2 pounds skinless, boneless chicken thighs, cut into chunks
1 bunch green onions, sliced, white parts and tops separated
1 fresh jalapeno pepper, sliced into rings
1 red bell pepper, cut into 2 inch pieces
1/2 cup sugar snap peas
4 cloves garlic, minced
2 tablespoons grated orange zest
1 bunch cilantro leaves, for garnish

  

Method

Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl.

Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.

Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade.

Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid. Continue to cook and stir until chicken caramelizes, 6 to 7 minutes. Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes. Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.

Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed, about 2 minutes.

Stir in green portions of green onions; cook and stir 1 minute.

Remove from heat. Garnish with cilantro and serve.

 

 

With Gougounes Rousses Red Ale

BBQ Ribs

Recipe and photo: JamieOliver.com

 

Ingredients

Olive oil
2 racks of higher-welfare pork loin back ribs (about 1.6kg)

 

Marinade

1 fresh red chilli
1 thumb-sized piece of ginger
2 cloves of garlic
150 ml unsweetened apple juice
100 ml white wine vinegar
2 heaped tablespoons tomato ketchup
1 tablespoon Dijon mustard
100 ml low-salt soy sauce
100 g soft brown sugar

 

Method

Preheat the oven to 200ºC. Preheat your barbecue.

Drizzle a little oil over the ribs, season with sea salt and black pepper and rub all over to coat.

Make the marinade. Deseed and finely chop the chilli, peel and grate the ginger and garlic then place them all in a medium pan along with the apple juice, white wine vinegar, tomato ketchup, mustard, soy sauce and brown sugar. Whisk the ingredients together and place the pan over a medium heat. Stir until the sugar dissolves, then simmer for 10 to 15 minutes, or until the sauce has thickened.

Put the ribs in a large roasting pan, brush with the marinade and cover with foil. Cook in the oven for 1 hour 15 minutes, or until the meat pulls away from the bone easily. Baste the ribs with the marinade after 30 minutes. After 1 hour of cooking time remove the foil, baste and cook, uncovered, for the final 15 minutes, basting halfway through.

Once your barbecue is hot, transfer the ribs to it. Cook over a medium-low heat for 5 to 10 minutes. Transfer the ribs to a board and cut them up.

Serve with handfuls of rocket and watercress, if you like.

 

 

With Portage Porter

French Chocolate Espresso Mousse

Recipe and photo: SeriousEats.com

 

Ingredients

6 ounces high-quality chocolate (60-70% cacao is ideal)
1/3 cup plus 2 tablespoons whole milk
1 tablespoon instant espresso powder
1 egg yolk
4 egg whites
Pinch cream of tartar
2 tablespoons sugar
1/4 tablespoon salt

 

Method

Find this recipe from above URL & get instructions. 🙂

 

  

Enjoy your Savvy Hip Hops!

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Got a Beau’s in hand?

Posted by David

Thursday, March 16th, 2017
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How much do we love Beau’s All Natural Brewing? So much that we go back to them year after year. They aren’t just a maker of beer, but an engine of social change. They’re leading the way, in how they treat their workers, how they buy their ingredients, their commitment to making the world a better place, and especially in their fantastic and creative beers. Read all about it in this month’s Beer Backstory below.

And enjoy these amazing beers. Many of them are brand new releases, and a number involve collaborations with other businesses! We know you’ll love them!!

Open your Savvy Hip Hops & you will find…

…in your Quick Picks:

Polaris Pale Ale
Tyrannosaurus Gruit
80 Shilling Scotch Ale
Iron Shirt
Blood Simple
Strong Patrick
Dunkel
Greener Futures: Castorgeist Belgian Amber

…in your Taste Case you will find the beers above PLUS:

Triceratops Tripel
Greener Futures: Fifty Shades of Gris
Greener Futures: Big Sleepy Belgian Imperial Stout

 

Need more beer?

If you would like additional bottles of any beer featured in Savvy Hip Hops, just call the Savvy Hip Hops Hotline: 613-SAVVYCO (728-8926) or cheers@savvycompany.ca
Cheers & Enjoy!
Debbie & the Savvy Brew Crew

 

Leading the way:

Beau’s Brewing
by David Loan, Sommelier & member of the Savvy Brew Crew

In the ever-growing world of craft breweries, Beau’s is an unqualified success. As a beer lover, you probably already know all about them. But here’s a quick summary:

Founded in 2006 by father and son team Tim and Steve Beauschene (in photo), Beau’s had a buy local-sell local philosophy. The spring water came from a nearby property, and they planned to never sell more than a day’s drive away. Within a couple of years, they were already expanding, both in terms of the size of the brewery and the product line-up. They became one of the first certified organic breweries in Canada and won award after award after award. Add to that they’re annual Oktoberfest – a rollicking two day party with live music and celebrity appearances – and they’re outstanding commitment to giving back to their community…there you have Beau’s history in a nutshell.

 

So, what’s new?

Marketing Director Jacquie Severs said that Beau’s continues to be ground breaking.  To celebrate their 10th anniversary, they announced that all employees would become part owners. It was a very visible strike against a trend of successful craft breweries being bought up by big international  beverage corporations and in the acquisition, losing the unique character that originally made them successful.

At the same time, Beau’s managed to negotiate deals with provincial alcohol regulators across the country, and began national distribution last July. You can now buy Beau’s in every province except Saskatchewan. “A big part of that project is our commitment to contribute a percentage of our profits to each community we’re sold in,” Jacquie said. “That’s how we continue our “local” connection.”

Listen to #613Beer – a podcast hosted by Savvy Brew Crew member Katy Watts who sat down for a beer with a bunch from Beau’s.  Even more ‘dirt’ (aka news).

 

Spreading the love

Perhaps their most exciting project is their support of a craft brewery in Rwanda. Raising $110,400 through Kickstarter, Beau’s is assisting restauranteur Josephine “Fina” Uwineza to start a craft brewery in Rwanda’s capital city of Kigali. They’ve arranged for brewery equipment to be donated and sent their brewmaster over to help find and develop a site. “He learned about traditional Rwandan banana beer,” Jacquie said. “It was a great experience for everyone.”

 

Celebration time!

Named the Official Brewery of Ottawa 2017 (Lugtread was named the Official Beer), Beau’s is sharing the limelight by collaborating with other producers for a monthly release. You’ll get to learn more about those below. “Certified organic is still a core value and that won’t change,” Jacquie said. “But we also value experimentation and innovation, and our FeBREWary program is our opportunity to push the envelope,” she said. Wait until you taste some of these unique creations found in your Savvy Hip Hops!

Lugtread, Beau’s flagship beer, solidly remains at the core of their philosophy. “We try and we taste lots of different products,” Jacquie explained, “but at the end of the day, it’s nice drinking a beer you know. Having a Lugtread is like coming home.”

There’s no brewery like Beau’s…so let’s lift a glass & toast their success!

Savvy Hip Hops Tasting Notes ~

David shares notes about each beer, along with some picks on what to serve, and some fun recipes too!

Polaris Pale Ale

Brewed with wild-harvested spruce tips, organic barley, Québec-grown hops and Ontario wheat. It measures up at 5.0% alcohol by volume (ABV) and 32 International Bitterness Units (IBU).

Tasting Notes: What a lovely and unusual beer! It pours cloudy with just a bit of foam. The spruce note lends a subtle but distinctive balance to the medium hoppiness. The beer has a wheat body, but the fullness of a good ale with a long finish.

Suggested Food Pairing: The big flavours of this beer will match nicely with a rich fish like Arctic char or Pacific salmon, preferably grilled on the BBQ.

 

Tyrannosaurus Gruit

Before the Bavarians passed their famous Beer Purity Law in 1516, brewers often flavoured their beer with pastes of fruit and herbs, making a beverage called “gruit”. Today, brewmasters are experimenting with the flavours that unusual ingredients can bring to non-traditional gruits. Beau’s makes this red gruit ale with beets and hibiscus flowers, organic juniper berries and spruce tips. This is an easy-drinker, at 5.8% ABV and 17 IBU.

Tasting Notes: A deep red beer with a long-lasting head, there are flavours of strawberry and orange with a backdrop of earthiness. There’s black tea, here, too, and delicate spruce notes.

Suggested Food Pairing: A wonderful match with strong cheese, we’d love to have this with a beet and goat cheese salad.

 

Fifty Shades of Gris

We’ve seen beer aged in bourbon or whisky barrels for a few years now. The latest trend is to age it in wine barrels, extracting some of the oak and wine flavours into the beer. This imperial gruit, flavoured with Labrador Tea, bog myrtle, thyme, and yarrow, is aged in Pinot Gris barrels. It measures up with a heady 8.9% ABV!

Tasting Notes: Hazy and opaque, this is a truly unusual beer. Instead of hoppy, we get big herbal flavours, starting with the thyme. There’s also a nice note of orange flowers and just a touch of tannins from the oak.

Suggested Food Pairing: This would be gorgeous with a fresh tomato sauce over your favourite pasta.

 

 

80 Shilling Scotch Ale

Beau’s says that Scotch Ales used to be priced based on their strength. 40 shillings for light beer, 90 shillings for heavy. This one gets it just right. 4.7 ABV and 29 IBUs.

Tasting Notes: This pours a very dark brown with a thick foamy head. There are lovely notes of roasted grain, with nuts and a light bitterness. This is a crowd-pleasing, easy-drinking, whoops-I-had-too-much brown ale!

Suggested Food Pairing: Beau’s recommends trying sausage rolls with this, and we agree (recipe below).

 

 

Iron Shirt (Oak-aged Vidal pale ale)

I think I’ll let Beau’s explain this one: “Beau’s has joined forces with Montréal’s Brasserie et Distillerie Oshlag to create Iron Shirt, a pale ale made with Vidal ice-wine grapes, and aged on oak spirals soaked in Oshlag’s very own hopped Vodka.” 6.8% ABV, 40 IBUs.

Tasting Notes: Unique in the beer world, Iron Shirt pours a hazy straw colour with good, long-lasting foam. It has big citrus flavours, with a strong hops backbone and a stone finish.

Suggested Food Pairing: Beau’s has kindly provided a recipe for a perfect match: Bacon Carbonara Mac n’ Cheese (recipe below).

 

Triceratops Tripel

Tripel is a term used to describe strong pale ales. This gruit-style beer is flavoured with bog myrtle, dried heather flowers, hops, and lavender. It certainly is strong, with 9.0% alcohol!

Tasting Notes: I loved the unusual lavender notes that emerged from the bottle. The beer is golden hay in colour, and offers flavours of orange, mint, and a light medicinal note that balances the florals.

Suggested Food Pairing: There’s a lovely recipe for ham and brie in puffed pastry on the Beau’s web site, and it’s a great match with this (recipe below).

 

Castorgeist Belgian Amber

Take Beau’s well-loved Festivale and age it in wine barrels for 43 months, add it two other barrel aged beers, and you get this unique Belgian-style Amber ale. Another big drinker, this has 8.3% ABV.

Tasting Notes: A thick, foamy head tops this cloudy dark amber ale. It has a wine-like nose, with huge flavours of roasted grain and honey. But there’s more – a tart and tannic flavour that reminds me of aged sherry.

Suggested Food Pairing: Smoked oysters with cream cheese and wheat crackers would stand up to the big flavours of this beer.

 

 

Blood Simple

Made with the juice and peel from blood oranges and Peruvian cacao, this Belgian-style wheat beer gets its body from organic oats. 5.3% ABV.

Tasting Notes: The berry overtones offered by the blood orange make this a very interesting drink. There’s a light bitterness which works well with the chocolate notes.

Suggested Food Pairing: This will pair well with a not-too-sweet dessert like chocolate mousse or with Latin cuisine like chicken enchiladas.

 

 

Strong Patrick Irish-style Red

Beau’s brewmaster, Matthew O’Hara, has gone back to his roots with the Irish Red ale. A portion of it has been aged in whiskey barrels. 6.7% ABV.

Tasting Notes: Deep, hazy red with good foam bodes well as you pour. This a very complex and delicious ale, with flavours of honey, orange, roasted grain, and vanilla. There’s a sherry note on the long finish.

Suggested Food Pairing: Let’s stick with the Irish theme and have this with smoked salmon and soda bread!

 

 

Dunkel

“Dunkel” is German for dark, and in the beer world it refers to dark Bavarian-style lager. 5.7% ABV and 25 IBU.

Tasting Notes: The head doesn’t last long with this one, but neither did the beer! It’s a dark brown colour with brown sugar rising off the pour. The malty, toasted grain flavours are lovely, and they’re balanced with a long, long vanilla finish. This was a tasting team favourite!

Suggested Food Pairing: We’re excited to try Beau’s recipe for Lollipop chicken with tandoori spice (recipe below)!

 

 

Big Sleepy Belgian Imperial Stout

Beau’s took their Matt’s Sleepy Time Imperial Stout and divided it up. Some went into red wine barrels, some into white wine barrels, another portion into whiskey barrels, and yet more into rum barrels – each for 5 months. Finally, hey added some bourbon barrel aged Lug Tread to complete the mix. Fascinating! 8.% ABV.

Tasting Notes: Black and opaque with a brown-tinged foam, this reminds us of Russian black bread with its flavours of coffee and chocolate. The alcohol is apparent here, too – this is a good beer to end the night with!

Suggested Food Pairing: Pair this strong stout with a beef and vegetable stew – it can handle the deep, rich flavours.

 

 

~ Recipes to enjoy with the featured Savvy Hip Hops ~

All recipes and photos: Beau’s

With Iron Shirt Pale Ale…

Bacon Carbonara Mac & Cheese

Ingredients

100 mL. Iron Shirt Pale Ale
1 lb. Pasta, penne or fusilli
1 lb. smoked bacon, sliced and diced.
1 medium onion, sliced
1 lb. mushrooms, sliced
4 cloves garlic, minced
1 medium tomato, diced
250 ml. heavy cream
2 tbsp. butter
1 cup white cheddar cheese, grated
4 tbsp. Fresh Parmesan Cheese

 

Method

In a large pot, boil salted water for pasta; follow pasta manufacturer’s directions and timing. Drain the cooked pasta and toss with 2 tbsp. butter.

In a pan on medium-high heat, cook the sliced bacon until slightly crispy.  Toss the onions into the pan with the bacon. Sauté for 3-4 minutes until the onions become translucent in color. Add the mushrooms to the pan and stir to coat.

Continue to cook the bacon, mushroom and onions, stirring every for 2-3 minute to allow for caramelization of the mushrooms. If you stir them too much, they will release their water and never brown. When the mushrooms begin to brown, stir the garlic into the pan. Continue cooking for 1-2 minutes.

Add the beer and turn the heat to high. Let the beer reduce to half before adding the cream. Add in the cream. Cook for 2 -3 minutes, stirring occasionally. When cream begins to thicken, reduce the heat to medium-low.

Toss in the shredded cheddar cheese, diced tomatoes and pasta. Stir well. Top with Parmesan cheese before serving.

Enjoy alongside a glass of Iron Shirt Pale Ale.

 

 

With Triceratops Tripel…

Ham & Cheese Baked Pastry

Ingredients

1 sheet of puff pastry
250 grams wheel of brie cheese, whole
100 grams of smoked Ham, deli sliced thin.
1 large egg
2 tbsp. Ground/Grainy Mustard*
1 tbsp. Triceratops Tripel
½ tsp. black pepper, freshly ground

 

Method

Thaw pastry in the fridge over night or until pliable but not soft. Roll out pastry lightly. Place on a lined baking sheet.

With a wet knife, slice the cheese wheel through the middle in one slice. Open soft side up. Place one side in the middle of the pastry. In a bowl mix together the mustard and beer. Divide and spread the mustard mixture evenly between both halves of cheese.

Layer and drape the ham over the one half of cheese on the pastry, keeping the slices fluffy. This will give the cheese a space to melt into. Lay the top half of the cheese, mustard side down, on top of the ham. Creating a sandwich.

Trim the edges of the pastry to form a circle. Wrap the pastry up the sides of the cheese and crimp the edges like a pie crust.

In a small bowl, beat the egg and brush over pastry and top of cheese. Refrigerate the pastry-wrapped cheese for 2 hours, to firm up pastry.

Pull the pastry out of the fridge. Sprinkle with the pepper.

Bake at 425° for 15-20 min. Let rest 5 minutes before serving.

 

 

With Beau’s Dunkel…

Lollipop Chicken with Tandoori Spice

Ingredients

1 kg. chicken drumsticks
1 cup plain yogurt
2 Tbsp. tandoori spice, store bought or home-made*
1 Tbsp. lemon juice
2 large onions

 

Method

To make the marinade:

In a small mixing bowl, stir together the yogurt, lemon juice and tandoori spice. Whisk until thick and smooth. Set aside.

To make the chicken lollipop:

Using a small paring knife, make a cut completely around the base of the drumstick just below the knuckle cutting through the skin and tendons. Push the meat down towards the large end. Pull the remaining skin and cartilage off the knuckle.

Place chicken into a sealable bag. Pour the marinade over the chicken in the bag. Zip closed, squeezing out as much air as possible and knead until the chicken is well-coated. Refrigerate 12-24 hours. Knead the marinating chicken once or twice while in the fridge.

Remove from the fridge and remove chicken from marinade. Discard the bag and marinade. Form a ball with the meat at the base of the leg with your hands.

Pre-heat your oven to 425°F with convection fan.

Slice onions into big round rings. Line a large roasting pan with tin foil and spray lightly with non-stick cooking spray.

Use the onion rings as a base for the chicken. Place the rings down on the tin foil and stand the drumsticks up on top of the rings. Avoid overcrowding the pan, you don’t want the chicken to touch.

Once the oven is hot, place the chicken in the oven, and leave the door closed (no peeking!). Roast the chicken for 15 minutes, or until slightly charred on the outside.

While the chicken is roasting, cut a small strip of foil for each drumstick. Big enough to wrap around the bone.

After the chicken has been roasting for 15 minutes, turn down the oven to 300°F. Take out the chicken and wrap the drumstick bone with the foil strips. This will prevent the bones from over charring and becoming brittle.

Return the chicken to the oven and roast for an additional 35 minutes. Turn off the oven and let the chicken rest in the oven for 10 minutes.

Remove the chicken to a warm platter, garnish with a few squeezes of lemon, and enjoy with a glass of Farm Table: Dunkel.


To make your own Tandoori Spice Mix*

Ingredients & Method

2 tsp. cumin seeds

1 tsp. each of:
allspice, whole
black peppercorns
cinnamon stick
coriander seeds
cardamom seeds, pods removed
½ tsp. cloves, whole

Toast all the above spices for 4-5 min, in a medium-hot pan stirring occasionally. Remove from heat, transfer to a bowl to cool. Once cooled, grind spices in a blender or coffee grinder until powder.

Sift out any large bits and re-grind as needed.

Place this ground mixture in a bowl and add:

1 tsp. cayenne pepper
1 Tbsp. smoked paprika
2 tsp. salt
1 tsp ginger, ground
1 tsp granulated garlic

Mix well.  This special Tandoori Spice Mix can be stored in an airtight container for up to 1 year.

Use it for marinades, salad dressings dips and sauces…and Indian recipes like this one.  Be sure to have a beer on hand because all this grinding is hard work!

 

Enjoy your Savvy Hip Hops!

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Beers made in a church

Posted by David

Monday, February 6th, 2017
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Founded ten years before the micro- and nano- and craft-brewer surge across Ontario, Campbellford’s Church-Key Brewing has always been known for high quality beers. They’ve also developed a reputation for their strong commitment to local sourcing, with many of their ingredients grown within sight of their retired church brewery. We’re very excited to help our Savvy Hip Hops suds-cribers get to know the people behind the products. Read all about it in this month’s Beer Backstory Magazine.

We’re sure you’ll enjoy these delicious, hand-crafted beers. They’ve been chosen just for you to enjoy during the holiday mayhem & while you are relaxing during the holidays too!

Whether you receive the Quick Picks or Taste Case, you will find a variety of bottles of these beers…

Cyser Apple Mead
Braggot Honey Malt
West Coast Pale Ale
Northumberland Ale
Holy Smoke Scotch Ale

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

 

Holy Beer!
Church-Key Brewing
By David Loan, Sommelier & member of the Savvy Brew Crew

Built in 1878, the Campbellford Methodist Church doesn’t look like a typical brewery. But the decommissioned house of worship was purchased by Brewmaster John Graham in 1999 to begin his own small brewery. It has grown to include The Stinking Rose Pub and Grindhouse Café and to be an important part of the rural landscape.

How did a little brewery in an out-of-the-way small town succeed? Read on!

A step back in time…

John grew up in a small town north of Toronto. By the time he was an adult, though, the fields had been paved over, the farms replaced with shopping malls. “Thirty years of “progress”, John said. “I think it’s a bit short-sighted. I have four kids of my own and I wanted to bring them up in the same rural atmosphere I did. Campbellford is much closer to my upbringing. It’s a 20 or 30 year step back in time.”

Location, location, location

Campbellford, located 30 minutes north of the 401, turned out to be a perfect location for John & his family.  “We’re literally half-way between Toronto and Ottawa,” John said. “They’re the two biggest beer markets in Ontario. We have more than two million residents within an hour’s drive.”

Perhaps just as important, John is able to source many of the ingredients for his beer right in his own community. “We have honey, barley, hops that are grown within sight of the brewery,” John said. “I call it hyper-local, and it’s part of our environmental goals of keeping the supply chain short and part of the economic goals of buying from people who buy from us. It’s a closed loop.”

Crowd-pleasers

John said that serving his beer to a local audience keeps him grounded. “No 90 IBU (International Bitterness Units) monsters that breweries in more populated breweries produce,” he said. “Being in a small town, we have to be a bit more of a crowd-pleaser for our local audience.”

Church-Key has a mission statement, which they call “The Guiding Light”. It embraces the sustainable principles of the brewery. “There’s a consumer awareness that has happened all over the world,” John said. “Not just beer, we’re more aware of what kind of cheese, what kind of bread we’re eating. We want to have a closer connection to what we’re consuming.”

We know you’ll enjoy these crowd-pleasing beers made by John & the folks at the brewery!

 


 

• Savvy Hip Hops Tasting Notes •

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

West Coast Ale

In the big family of beers known as India Pale Ales (IPA), East Coast American IPAs have more malt sweetness and less hop bitterness, whereas West Coast ales embrace the hops and often use a lighter malt.

Tasting Notes: A lovely amber colour, this has a refreshing bitterness which matches nicely with its orange and almond flavours. The medium acidity help make it a very well-rounded, easy to drink beer.

Suggested Food Pairing: The hops and acidity will work very nicely with a cheesy pizza or plate of nachos.

 

Cyser: Apple Mead

Cyser is made from honey and apples fermented together. Sometimes described as a wine, other times as a cider, it’s a beautiful hybrid of the two.

Tasting Notes: This Cyser is unfiltered, so it has a lightly cloudy appearance. Gentle and refreshing, there are flavours of green apples, lime cordial, ginger, and yeast. It’s only slightly sweet.  With 8.3% alcohol, you might expect a boozy bounce; in fact, the alcohol is well integrated and this goes down easily. Maybe too easily!

Suggested Food Pairing: We would love this with an apple, pecan, and blue cheese salad. The delicate sweetness of the Cyser and the pungent blue cheese will play very well together. See recipe, below.

 

Northumerland Ale

Brewmaster John Graham says this beer – the first product made by Church-Key Brewing – is based on a recipe typical of the beer served in Northumberland County taverns in the 1940s and ‘50s.

Tasting Notes: The beer pours a golden colour with a light foam. Citrusy hops and a crisp finish make this a great everyday beer.

Suggested Food Pairing: This will be a lovely pairing with a white fish dish, such as Jamie Oliver’s Baked White Fish recipe, below.

 

Braggot Honey Malt

Another mead-style beverage, Braggot is a spiced honey wine.

Tasting Notes: The honey is apparent from the moment you pop the cap, but it’s very subtle when you taste the mead. The mineral and citrusy notes balance the sweet honey very well, and there are hints of clover and vanilla.

Suggested Food Pairing: If you’re looking for a drink to go with your sweet and savoury Chicken and Waffles, here it is!  See the recipe below.

 

Holy Smoke: Peat-smoked Scotch ale

For those who love campfires, Hot Rods, and Islay whisky, this is the perfect beer. Ten per cent of the malt has been roasted over a peat fire, giving it a smoky complexity and finish.

Tasting Notes: Almost opaque and with a nice foam, the campfire notes are apparent from the first pour. There are also some flavours dark chocolate, vanilla, and molasses. The smoky finish is very long-lasting. 6.2% ABV.

Suggested Food Pairing: We picture this as a Sunday afternoon après-ski with a hot and spicy bowl of black bean chili (see recipe, below). The perfect way to end the weekend.

Recipes to enjoy with the featured Savvy Hip Hops 

 

With Cyser Apple Mead…

Apple, Pecan, and Blue Cheese Salad with Dried Cherries
Recipe and Photo: Food.com

Ingredients

12 ounces salad greens (spring mix)
2 whole apples, cored, sliced very thin
12 cup pecan halves
14 cup dried cherries
6 ounces blue cheese, cut into chunks
1 Tablespoon heaping Dijon mustard
1 Tablespoon maple syrup (to taste)
1 teaspoon apple cider vinegar (to taste)
14 cup olive oil
Salt and pepper, to taste

Method                                                                                                     

Add greens, apple slices, pecan halves, dried cherries, and blue cheese chunks into a large salad bowl.
In a small jar, mix Dijon, maple syrup, vinegar, olive oil, and salt and pepper. Put the lid on the jar and shake well to mix.
Pour a little salad dressing over the top of the salad and toss to combine. Taste salad and add more salad dressing to taste.

 

With Braggot Honey Malt…

Chicken and Waffles
Recipe and photo: FoodNetwork.com

Ingredients

Vegetable oil, for shallow frying
1/4 cup hot sauce
1 large egg, lightly beaten
8 chicken tenders (about 1 pound)
3/4 cup instant flour
1 teaspoon poultry seasoning
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
2 scallions, sliced, plus more for garnish
1 1/2 cups low-sodium chicken broth
4 buttermilk or Belgian-style frozen waffles
Maple syrup, for serving

Method

Heat about 1 inch of oil in a large cast-iron or heavy-bottomed skillet over high heat. Whisk the hot sauce and egg in a medium bowl; toss the chicken in the mixture to coat.

Combine the flour, poultry seasoning, and salt and pepper to taste in a medium bowl. Set aside 3 tablespoons seasoned flour in a separate bowl; dredge the chicken in the remaining seasoned flour until coated, shaking off any excess.

Place the chicken in the hot oil and fry until golden and cooked through, 2 to 3 minutes per side, turning once. Transfer to a rack to cool slightly; discard the oil.

Melt the butter in the same skillet and whisk in the reserved seasoned flour until smooth. Whisk in the scallions, then slowly pour in the broth. Bring to a simmer, whisking until the gravy is smooth.

Meanwhile, toast the waffles.

Place a waffle on each plate and drizzle with maple syrup. Top with chicken and gravy and garnish with scallions.

 

With Northumberland Ale…

Baked White Fish
Recipe and photo: JamieOliver.com

Ingredients

3 cloves of garlic
1 bunch of fresh basil
Olive oil
1 fresh red chilli
2x 400 g tins of quality plum tomatoes
Red wine vinegar
4 pieces of white fish fillets (150 g each) – such as cod, whiting, pollock, skin off, pin-boned, from sustainable sources, ask your fishmonger
1 handful of black olives, (stone in)
1 tablespoon capers

Method

To make the sauce, peel and finely slice the garlic cloves. Pick the basil leaves and finely slice the stalks.

Heat a good couple of lugs of oil in a large pan over medium heat; add the garlic and basil stalks. Pierce the chilli once with a knife so it doesn’t explode when frying, then add to the pan. Fry gently until the garlic is soft but not coloured, stirring occasionally.

Add the tomatoes and season lightly with sea salt and black pepper, then simmer gently over a low heat for 30 minutes, or until thickened and slightly reduced.

When the time’s up, remove the chilli, and break up the tomatoes with the back of a spoon. Taste and adjust the seasoning, if needed, then add a tiny swig of red wine vinegar to give it a little twang.

Preheat the oven to 220°C/425°F.

Pour the tomato sauce into a 20cm x 30cm roasting tray. Season the fish fillets on both sides with a little salt and pepper, then place on top of the sauce.

Squash the olives, using the base of a jar or something heavy, and remove the stones. Sprinkle into the tray, along with the capers and most of the basil leaves over the fish.

Cook in the oven for around 15 minutes or until the fish is cooked through – check by cutting into the thickest part of one or two of the fillets; they should be pearly white and not transparent.

 

With Holy Smoke Peat-smoked Scotch Ale…

Smoky Black Bean Chili
Recipe and Photo: Gimmesomeoven.com

Ingredients

1 Tbsp. olive oil
1 medium white onion, diced
3 garlic cloves, chopped
1 bottle beer (or chicken/vegetable broth)
3 (15 oz. each) can black beans, drained and rinsed
2 (15 oz.) cans diced tomatoes and green chiles
2 chipotle peppers in adobo, chopped
2 tsp. ground cumin
2 tsp. chili powder
1 tsp. dried oregano
1/2 tsp. salt

optional toppings: chopped fresh cilantro, diced avocado, shredded cheese, sour cream, salsa

 

Method

Heat oil in a large saucepan or stockpot over medium-high heat until shimmering.  Add onion and sauté for 5 minutes until translucent, stirring occasionally. Add garlic and continue sautéeing for 2 minutes until fragrant.

Add the beer (or broth), black beans, diced tomatoes and green chiles, chipotle in adobo, cumin, chili powder, oregano, and salt. Stir to combine.

Bring the soup to a boil, then reduce heat to medium-low and simmer for at least 10 minutes. Season with additional salt and pepper if needed. Serve warm, garnished with optional toppings.

 Enjoy your Savvy Hip Hops!

All photos of the brewery & products (unless noted) were provided by Church-Key.
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Savvy gifts guaranteed to WOW!

Posted by Debbie

Friday, December 16th, 2016
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Santa’s elves & the Savvy Team are working around the clock arranging subscriptions to our of-the-month clubs & gift certificates for wine, craft beer & cheese lovers across the country! Our Holiday Hotline 613-SAVVYCO (728-8926) is ringing off the hook & our web site is buzzing with last minute shopping.

Here’s our Top 3 Savvy Gifts….you can order with just one click!

 

CRAZY for Cheese!

Savvy Cool Curds is the new ‘whey’ to discover hard-to-find Canadian artisan cheeses. Each month, we deliver 4 to 5 wedges or rounds of ready-to-eat cheese from a featured cheesemaker. The assortment is always different – hard, soft, fresh & aged cheeses made using various milks – cow, goat, sheep….even buffalo!

Our Cheese Sommelier Vanessa introduces you to the cheesemaker in each issues of Curd on the Street Magazine along with cheese tasting 101 tips & cheese ladened recipes.

The 3 delicious wheys to order:
#1 – One time purchase: $60 + shipping
#2 – Subscribe for deliveries EVERY month: $55/month + shipping
#3 – Subscribe for deliveries EVERY OTHER month: $55/month + shipping

Special Subscription Promo
$55 per month (usually $60) & shipping>>

We’ll ship across Canada

 

PERFECT for craft beer fans

Give a subscription to our Savvy Hip Hops craft beer-o-month club featuring hard-to-find craft beers made across Ontario. Along with the beers, our Beer Backstory Magazine, will give you the skinny on the brewmaster, tasting tips & recipes with the featured beers.

There are 2 sizes of packages:
#1 – Quick Picks – a small assortment each month
#2 – Taste Case – the full selection from the featured brewery.

NEW! In addition to featuring a different brewery each month, we are including a Special Savvy Summer 2-4 in June & July AND back by popular demand our Hoppy Holidays Craft Beer Advent Calendar in Nov & Dec.

Wrap up a SUDS-cription for 4, 6 or 12 months>>

 

Wine lovers will LOVE this!

Our Savvy Selections wine-o-month club features an assortment of 3 Ontario wines that you won’t find at the LCBO – each handpicked by our Savvy Sommeliers.

Check out the 2017 line up of wineries we’re featuring >>

To further your enjoyment of the wines, you’ll receive our monthly online magazine with the inside scoop on the winery, neat stories about the people who make the wine, our Sommelier tasting notes & recipes paired with each wine.

Special Holiday Promo
Give a 3 month subscription>>

(regularly 4 month minimum)

 

Still can’t decide? Here’s FREE Money!

You read that right! Buy a Savvy Gift Certificate to redeem for tickets to an upcoming Savvy Event & we’ll give you 25% more.

Order a $100 gift certificate & we’ll top it up to $125. Order $150, we’ll make it $190…you get the idea.  Give this gift >>

 

Savvy Elves are standing by…

The Savvy Team…errr…elves are at the ready to help you make your Christmas shopping a breeze. Call us each day leading up to Christmas on 613-SAVVYCO (728-8926) or email cheers@savvycompany.ca

Ho-Ho-Ho & have a wonderful holiday.
– Debbie & the Savvy Team

Debbie Trenholm
Sommelier & Founder
Savvy Company
613-SAVVYCO (728-8926)
cheers@savvycompany.ca
www.savvycompany.ca

Keep in touch with us…

Keep in touch with us…
@SavvyDebbie
@SavvyCompany
@SavvyWines
@SavvyHipHops
@SavvyCoolCurds
www.facebook.com/SavvyCompany
Now on Instagram too! instagram.com/savvycompanyinc

We’ll be enjoying the holidays to the fullest.  Savvy Company will be closed from December 25 to January 11 all set & ready for an exciting 2017.

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No fooling around at this brewery!

Posted by David

Tuesday, July 5th, 2016
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We loved the beers produced by Sarnia’s Refined Fool Brewing Co. when we served them last year. With their ever-changing lineup of unique, flavour-driven brews and quirky labels, we felt YOU deserved a second round! More than just a brewery, Refined Fool is making changes to their community and how Sarnia perceives itself. Read on to read all about it! And enjoy these thirst-quenching, crowd-pleasing beers. They’re big on the “Wow” factor!

Open your Savvy Hip Hops & you will find…

…in your Quick Picks a 7 bottle pack containing:hiphops_large-292x300

-Illiterate Librarians: Grapefruit IPA
-Pouch Envy: Australian Pale Ale (2 bottles)
-Noble Oaf: Rye Saison
-The Brouhaha: Nut Brown Ale
-Murder of Crows: Black IPA
-Ripsnorter: Bourbon Porter

…in your Taste Case there’s 10 bottles of:

  • Illiterate Librarians: Grapefruit IPA (2 bottles)
  • Pouch Envy: Australian Pale Ale (2 bottles)
  • Noble Oaf: Rye Saison
  • Short Pier, Long Walk: Double IPA
  • Mid-Life Spices: Braggot
  • The Brouhaha: Nut Brown Ale
  • Murder of Crows: Black IPA
  • Ripsnorter: Bourbon Porter

 

It is summer! 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

Sarnia’s game changer
Refined Fool Brewing Co.

by David Loan, Sommelier & member of the Savvy Brew Crew

 

Can beer save a city?

That idea came up more than once while talking to Refined Fool’s Director Nathan Colquhoun. (in photo below)

The brewery he started with friends – “I was very intrigued with the craft beer movement,” he said – has become a cultural centre and a symbol of change in Ontario’s industrial heartland.

Renaissance man

Born and bred in Sarnia, Nathan is well aware that his hometown doesn’t get a lot of respect from the rest of the province. “I grew tired of watching other young people leave Sarnia,” he said. “I wanted to make this a place people want to be.” Within a short time, Nathan, 31, co-founded a design firm, opened a small church, and joined with friends to open Refined Fool. When asked if he’s Sarnia’s “renaissance man”, he laughs. “I don’t know about that,” he said. “I just wanted to expand on the things I care about.”“Now people see what we’re doing here and they’re getting excited. They want to coRefined brewery dudeme back.”

Starting small

When Nathan and nine of his friends decided to open a brewery in 2013, they had limited experience with brewing. They wanted their beer to reflect a philosophy of “putting people over the product” and they embraced their limited production capacity.

“Being a small brewer gives us the ability to be flexible and creative,” Nathan said. “And it allows us to take the time to build relationships, with our suppliers, our customers, and our community.”

Embracing their roots

Since they opened, the Refined Fool Brewery has become a cultural hub in Sarnia, hosting dinners, concerts, art shows, and other events. They’ve offered a new, young energy to the city. “We stopped worrying about the outside perception of Sarnia,” Nathan said. “Our inside perception is what counts.”

“We all come from blue collar backgrounds and we don’t want to snub our own roots,” he said. “We don’t take ourselves too seriously.” That’s reflected in the brewery’s name – a play on Sarnia’s main product, refined fuels – and in the fun names given to their beers.

The formula must be working, because too-many-to-count times we have had Savvy Hip Hops subscribers request that we feature Refined Fool again.  If you are in southern Ontario, you will find their beers on tap in more than two dozen bars and restaurants; and they’re coordinating with the city to take over a larger space and expand their operations.  Looks like Nathan & his friends are no fools!

Let’s lift a glass to Nathan & the Refined Fool crew!

 

Savvy Hip Hops Tasting Notes

David shares his notes about each beer, along with David’s picks on what to serve… and some fun recipes too!

Illiterate Librarians: Grapefruit IPA

Illiterate Librarians- Grapefruit IPAPerfect for a hot summer day, this IPA does a terrific job of matching dry citrus flavours with a solid hop backbone. It measures up at 5.7% alcohol by volume (ABV) and 70 International Bitterness Units (IBU).

Tasting Notes: Looking like light honey topped with suds, offers aromas of grapefruit pith and brioche. The acidity is medium, but there’s no sweetness here. Instead, it has the pithy dryness of an Earl Grey tea and a soft, light mouthfeel. The alcohol is certainly apparent, especially in the lingering grapefruit aftertaste.

Suggested Food Pairing: The acidity in this beer calls for a rich, fatty meat. We recommend BBQ duck finished with a Peking sauce.

 

Pouch Envy: Australian Pale Ale

Pouch Envy- Australian Pale AleGalaxy™ hops from the land down under have become a staple in the craft beer maker’s kit. They offer citrus and passion fruit notes with moderate bitterness. This is an easy-drinker, at 5% ABV and 20 IBU.

Tasting Notes: A pretty amber beer with a long-lasting mousse, the aromas of lemon-grass and white rose carry through to the palate. It has a silky mouthfeel and moderate acidity. “Eyes-light-up good!” was the note we made.

Suggested Food Pairing: A wonderful match with seafood, we suggest pan-seared sea scallops and garlic butter (recipe below).

 

Noble Oaf: Rye Saison

Noble Oaf- Rye SaisonThe first Noble Fool beer to make become a permanent fixture on the LCBO’s shelves, this heady rye saison is made with traditional Belgian farmhouse yeast. It measures up at 7.3% ABV and 25 IBU.

Tasting Notes: Pouring a caramel colour with a fast-disappearing head, the beer invokes memories of delicatessen rye bread with its roasted and yeasty notes. The bubbles are fine and Champagne-like, and the hoppiness and lively acidity are in perfect harmony. With a long finish, you’ll find sweet hazelnuts remaining on your palate.

Suggested Food Pairing: Serve alongside roast pork tenderloin in a fruit-based sauce, with a side of potatoes and root vegetables. The acidity will balance the sweetness, while the rye notes will complement the meat (recipe below).

Short Pier, Long Walk: Double IPA

Short pier long walkYou’d never know this stunning pale ale boasts 100+ on the IBU scale just from tasting it. With its high (8.4%) alcohol and stunning flavours, those hops are well-integrated.

Tasting Notes: This pours a beautiful orange marmalade colour with a long lasting, well-structured foam. Aromas of beach air, roasted nuts, and caramel lead to a velour-soft mouthfeel. The alcohol comes through, but the bitterness is balanced by the sweet nutty flavours leaving a hint of marmalade on the finish. This is a “Wow” beer to share with friends.

Suggested Food Pairing: Best enjoyed with some sweet and salty beer nuts (recipe below), this big boy can also handle a grilled rib-eye topped with sautéed mushrooms and onions.

Mid-Life Spices: Braggot

Mid-Life Spices- BraggotHere is a neat new beer style that we are eager for you to try.  What is a Braggot beer you ask? Craft beer enthusiasts’ go-to online resource, BeerAdvocate explains that a Braggot beer is “simply made by blending spices and herbs with mead (honey based wine) and beer, to produce a strong concoction with uncommon flavors”. It’s an ancient drink, with literary references going back to the 12th century. But be advised, at 13% ABV, it packs a wallop!

Tasting Notes: Buckwheat honey-coloured and with no foam at all, you can immediately detect the gingerbread aromas while you pour. Tasting of allspice, ginger, and raisins, it’s reminiscent of a Dark & Stormy cocktail. The acidity is tangy, but it measures out at 0 IBU and finishes with lovely spiced honey notes.

Suggested Food Pairing: Caramelized onion tart (recipe below) or a baked brie. The acidity will perfectly balance the richness of the dish.

TIP: if this beer is overwhelming, try making a shanty with gingerale or sprite.  We put a slice of lime & some mint – this definitely turned heads & made people comment “That looks different – what are you drinking?”

 

The Brouhaha: Nut Brown Ale


The Brouhaha- Nut Brown Ale“Yum!” said Debbie. The Brouhaha, made with English-style yeast and hops, has a moderate 5.7% ABV and 23 IBU. We found it complex and very drinkable.

Tasting Notes: With a beautiful pour the colour of pistachio skins and big-bubble foam, this beer had amazed with the changing flavours. It smells like buckwheat honey and root beer, and the palate shifts quickly from hops to nuts to soya sauce. Smooth and rich, this is a winner!

Suggested Food Pairing: There was no hesitation here: pair this beauty with a backyard burger loaded with your favourite toppings.

Murder of Crows: Black IPA

Murder of Crows- Black IPADespite the contradictory name, black IPAs are super-popular with beer makers right now. After all, why shouldn’t dark beers get some hop love? Another big brew, this hits 8% ABV and 90 IBU.

Tasting Notes: With the thick head and blackstrap appearance of good stout, this has surprising notes of black licorice and flint to balance the dark roasted grain. The hops are rich, but the sweet malt and high alcohol offer good balance. If the Noble Oaf was deli rye, this is a grilled cheese on pumpernickel – with bacon jam –  of course!

Suggested Food Pairing: Sacrifice some of this beer to make a fantastic onion soup, topped with croutons and Gruyère.

Ripsnorter: Bourbon Porter

Ripsnorter- Bourbon PorterIf you’ve never considered “dessert beer”, here’s your opportunity. This smooth, rich brew is a perfect alternative to after-dinner liqueurs. Made with whole vanilla beans and bourbon barrel oak. 8.7% ABV and 37 IBU.

Tasting Notes: Chocolate fudge in colour and with a thick foamy top, this superb porter tastes of caramelized brown sugar, sweet cream, espresso, and vanilla. It’s smooth and flavourful, lingering in the mouth like a good coffee liqueur.

Suggested Food Pairing: Chocolate espresso brownie (recipe below) with a dollop of French vanilla ice cream. I’ll take two helpings, please!

 

 

Recipes to enjoy with the featured Savvy Hip Hops

 

With Pouch Envy: Australian Pale Ale

Pan-seared Scallops with Herb Butter Sauce

Recipe and photo: Fine Cooking

IngredientsScallops

1 lb (450 g) dry large sea scallops
1 Tablespoon (15 mL) unsalted butter
1 Tablespoon (15 mL) extra-virgin olive oil
Kosher salt and freshly ground black pepper

For the sauce:

3 Tablespoons (45 mL) unsalted butter, cut into six pieces
2 Tablespoons (30 mL) finely diced shallot (1 medium shallot)
1/4 cup (60 mL) dry white vermouth or dry white wine
1/4 cup (60 mL) finely chopped mixed fresh herbs, such as flat-leaf parsley and chives
1/4 teaspoon finely grated lemon zest
Kosher salt and freshly ground black peppeR
2 to 3 lemon wedges for serving

Method

Remove the tough abductor muscle from the side of each scallop (some scallops are sold with the muscle already removed). If you feel any grit on the scallops, rinse them under cold water. Pat the scallops dry with paper towels; surface moisture impedes browning.  

Heat a 10- or 12-inch non-stick skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter, if using, and heat until quite hot. Pat the scallops dry once more and put them in the pan in a single, uncrowded layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before you make the sauce.

Return the pan to medium heat. Add a piece of the butter (1/2 tablespoon or 12 mL) and the shallots and sauté until the shallots begin to soften, about 1 minute. Add the vermouth or wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce. Return the scallops and any accumulated juices to the pan. Gently roll the scallops in the sauce to warm them through. Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.

With Noble Oaf: Rye Saison

Pork Tenderloin with Cranberry Cream Sauce

Recipe: A Taste of Québec
Photo credit: Eating Well

IngredientsPork Chops Refined brewery

2  pork fillets (750g)
2 tablespoons (25 mL) all-purpose flour
Salt and ground black pepper
1 tablespoon (15 mL) butter
1 tablespoon (15mL) vegetable oil

For the sauce:

½ cup (125mL) fresh or frozen cranberries
¼ cup (50mL) granulated sugar
1 beef bouillon cube dissolved in 2 tablespoons (25mL) water
1/4 cup (50mL) whipping cream

Method

Lightly dredge pork fillets in flour seasoned with salt and pepper to taste. Heat butter and oil in a large, heavy frying pan; brown pork quickly on all sides.

Place fillets in a shallow baking dish. Roast in a preheated 350°F (180°C) oven for 15 minutes. Turn off heat, cover pork, and leave in oven to keep warm while preparing sauce.

Meanwhile, combine cranberries, sugar, and dissolved bouillon in a small saucepan. Bring to a boil and cook until sugar has dissolved. With a slotted spoon, remove cranberries from syrup and set aside.

Bring remaining liquid to a full boil and reduce until thickened, but not caramelized.

Whip cream until stiff; fold into warm sauce along with reserved cranberries. Season with salt and pepper to taste.

Cut pork into slices. Arrange on 4 heated plates and pour some of the Cranberry Cream Sauce over each serving.

 

With Mid-life Spices: Braggot

French Onion Tart

Recipe and Photo: Food Network

IngredientsPizza refined brewery

1 sheet frozen puff pastry, thawed in refrigerator overnight
2 Tablespoons (25 mL) extra-virgin olive oil
3 large Vidalia onions or other sweet variety, thinly sliced
4 thyme sprigs, plus more for garnish
Kosher salt and freshly cracked black pepper
1/3 cup (80 mL) good quality beef stock

Method

Preheat the oven to 400° F (205° C). Line a baking sheet with parchment paper.

On a work surface, roll the puff pastry into a roughly 10 by 16-inch rectangle. With a sharp knife, trim uneven edges to make a perfect rectangle. Evenly cut off the outer 1 inch of each side of the rectangle in strips; put the puff sheet on the baking sheet. Dip your finger in water and run around the top edges of the rectangle and replace the removed strips of pastry along the edges of the sheet, pressing lightly to adhere. With a fork, pierce the interior of the tart shell to prevent rising; do not pierce the adhered edges. Bake until the outer edges have puffed and are golden in colour; about 15 minutes. Set aside.

Heat 2 tablespoons olive oil in a large skillet over medium-low heat. Add onions and thyme sprigs and season well with salt and pepper, to taste. Cook, stirring occasionally, until the onions begin to brown. Add the stock, a tablespoon at a time, as the pan gets dry, scraping and stirring the brown bits that are stuck to the bottom of the pan. When the onions are caramelized to a dark golden color, remove from the heat and discard the leafless thyme sprigs (the leaves fall off while cooking).

When ready to serve, preheat the oven to 350° F. Evenly spread the caramelized onions on the cooked pastry shell and heat in the oven until warmed through, 5 to 7 minutes. Remove from oven, to a cutting board and cut into wedges. Arrange on a serving platter and garnish each wedge with a sprig of fresh thyme. Serve immediately and enjoy!

 

With Short Pier, Long Walk: Double IPA

Beer Nuts

Recipe and Photo: Food.com

IngredientsBeer Nuts Refined Brewery

4 ½ cups (640 g) peanuts, raw and shelled
2 cups (500 mL) sugar
½ teaspoon (2.5 mL) salt, plus more to taste
1 cup (250 mL) water

Method

Bring peanuts, sugar, salt and water to a boil.

Continue to boil until all liquid is absorbed (approximately 25-30 minutes).

Preheat oven to 300°F (150°C).

Spread nuts on lightly greased jelly roll pan and sprinkle with salt to your liking and.

Bake 20 minutes.

Remove from oven and gently stir, sprinkle with more salt to your liking and bake 20 minutes more.

Cool completely and store in an airtight container.

With Ripsnorter: Bourbon IPA

Chocolate Espresso Brownies

Recipe and Photo: Cookie & Kate

IngredientsCHocoalte

10 Tablespoons (140 g) unsalted butter, cut into ½-inch slices
1¼ cups (312 g) pure cane sugar
¾ cup (187 g) natural unsweetened cocoa powder
½ teaspoon (2.5 mL) fine-grain sea salt
¼ teaspoon (1.25 mL) baking powder
½ teaspoon (2.5 mL) espresso powder or very finely ground coffee (optional)
2 cold large eggs
1½ teaspoons (7.5 mL) vanilla extract
⅔ cup (167 g) white flour
2 ounces (57 g) dark or semi-sweet chocolate, roughly chopped

Method

Preheat the oven to 325°F (165°C) with a rack in the lower third of the oven. Line an 8-inch square baking pan with two criss-crossed pieces of parchment paper, making sure that the paper is long enough to go up the sides a couple of inches. Grease the parchment paper.

Brown the butter: Melt the butter in a medium-sized saucepan over medium heat. Continue to cook the butter, while whisking constantly, until it’s a pale golden brown and the particles suspended in it are reddish brown. This usually takes me about 10 minutes.

Remove the pan from heat and stir in the sugar. Then add the cocoa powder, sea salt, baking powder and espresso powder. Stir until the ingredients are thoroughly incorporated. Let the mixture cool for 5 minutes.

Add the eggs one at a time, beating vigorously with a wooden spoon or silicone spatula after each one. When the mixture looks thick, shiny and well blended, add the vanilla extract and the flour. Stir until you no longer see streaks of flour. Then beat vigorously (put those arm muscles to work!) for 50 strokes with the wooden spoon or spatula.

At this point, the mixture should be no more than slightly warm (if not, let it cool for a few more minutes). Fold in the chocolate chunks or chips.

Spread the batter in the lined pan, then use a knife to make light swirls in the top of the batter. Bake on the lower rack for about 25 minutes, until a toothpick inserted in the center comes out almost clean. Cool the brownies in the pan on a baking rack.

Once the brownies are completely cool, lift the edges of the parchment paper and transfer the
brownies to a cutting board. Use a sharp chef’s knife to cut the brownies into 16 or 25 squares. 

 

 

Enjoy your Savvy Hip Hops!

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