Posts Tagged ‘Ontario Craft Brewers’

What a brewery tour!

Posted by Debbie

Saturday, June 1st, 2019
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For over 6 years, our Savvy Brew Crew has roamed the backroads to discover craft beers you can’t always find on the shelves at The Beer Store, LCBO or grocery stores.  Savvy Hip Hops has been our way of sharing those discoveries with craft beer enthusiasts.

We have organized thousands of deliveries of all kinds of beers to our subscribers across Ontario.  As of June 2019, we have decided to sunset Savvy Hip Hops subscriptions.

It was a great adventure discovering breweries in every corner of the province and delivering them to our subscribers doorstep.  Here is a list of some of the breweries we have featured over the years.

We raise a glass to all of our Savvy Hip Hops subscribers who have joined us on this beer soaked journey & encourage them to continue to support Ontario craft breweries as they are making mighty fine beers.  To all of the brewery owners & brewmasters we’ve worked with – keep up the great work!

Cheers,

Debbie
Founder & Chief Beer Bottle Washer

 

Ontario Craft Breweries we have featured since the beginning… 

5 Paddles Brewing, Whitby
Barley Days Brewery, Prince Edward County
Bicycle Craft Brewery, Ottawa
Big Rig Brewery, Ottawa
Beyond the Pale, Ottawa
Beau’s All Natural, Vankleek Hill
Block Three Brewing Co., St Jacobs
Burdock Brewery, Toronto
Calabogie Brewing Co., Calabogie
Cartwright Springs Brewery, Pakenham
Church-Key Brewing Co., Campbellford
Collective Arts Brewing, Hamilton
Covered Bridge Brewing, Stittsville (Ottawa)
Cowbell Brewing Co., Blyth
Grand River Brewing, Cambridge
Haliburton Highlands Brewing, Haliburton
Henderson Brewing Co, Toronto
Kichesippi Beer Co., Ottawa
Kings Town Beer Company, Kingston
Left Field Brewery, Toronto
McKinnon Brothers Brewing, Bath
Niagara Oast House Brewers, Niagara-on-the-Lake
Niagara Teaching College, Niagara
Nita Beer, Ottawa
Perth Brewery, Perth
Outlaw Brew Co, Southhampton
Railway City BrewingSt Thomas
Refined Fool Brewing Co, Sarnia
Ridge Rock Brewery, Carp
Riverhead Brewing Company, Kingston
Sawdust City Brewing Company, Gravenhurst
Sleeping Giant Brewing Co., Thunder Bay
Stack Brewing, Sudbury
Stray Dog Brewery, Orleans
Strathroy Brewing Co, Strathroy
The Collingwood Brewery, Collingwood
Tuque de Broue, Embrum
Waller Street Brewing, Ottawa
Whiprsnapr Brewing Co, Nepean
Whitewater Brewing Co., Forrester Falls
Wolfe Island Spring Brewery, Wolfe Island

 

Fun times!
Having a Beer with Paul @ Kichesippi…

Having-a-beer-with-Debbie-sm

 

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Pour a Barley Days Brew!

Posted by Katy

Tuesday, March 29th, 2016
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Savvy Hip Hops

Savvy Hip Hops beer of the month club
Featuring Barley Day’s Brewery
–  March 2016 –

 

Prince Edward County is Ontario’s little secret. If you’ve never been, you’re missing out on an area filled with abundance – wine, cider, cheese, beer and so much more. It’s easy to be overwhelmed by the amount of flavour available in one area and it’s hard to explore in just one trip. Since I was first introduced to the area, I’ve been back several times for weekends or day trips to explore new favourite spots. No matter how many places I visit, the one I always return to is Barley Day’s Brewery.

While Barley Day’s may be the only brewery among the wineries, it celebrates the region and the terroir like no other! Through the use of local apples, hops, cherries or wine barrels – Barley Day’s is proud to show off Prince Edward County. And if you’re ever in the region, be sure to stop by the brewery for a tour – it’ll make you excited about beer and The County.

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

…in your Quick Pickshiphops_large-292x300

Cherry Porter
Scrimshaw Oyster Stout
County IPA
Sugar Shack Ale
Snakebite Apple Ale
Royal George Brown Ale

…in your Taste Case

Cherry Porter
Scrimshaw Oyster Stout
County IPA
Snakebite Ale
Royal George Brown Ale
Loyalist Lager
County Light
Harvest Gold Pale Ale
Wind & Sail Dark Ale
Ursa Minor Black Lager
Ursa Major Black IPA

Need more beer? 

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

Cheers!
Debbie & the Savvy Brew Crew

 

Introducing…
Barley Days Brewery

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

The Past…
Glenora Springs Brewery

Barley Day’s Brewery first opened their doors as Glenora Springs Brewery in 2000 (photo – right). Seven years later they picked up and moved to Picton and changed the name to reflect a time in Prince Edward County – when the region was renowned for the quality of barley and hops grown in the area.

Regardless of the brewery’s name change, the core beer line up stayed the same, with some tweaks to some of the name changes: Red Coat Pale Ale became ‘Harvest Gold’, Triple Chin Irish Ale became’ Wind & Sale Dark Ale’ and the beer previously named Black Scarf Cherry Porter became the new ‘Yuletide’.

To reinforce a heritage connection with their beer, Barley Days 341mL bottles also featured vintage artwork by local artists Peter Rindlisbacher and Manly MacDonald.

The Present…

Barley Days BrettWith their move to Prince Edward County, Barley Day’s has the benefit of being one of the few breweries surrounded by wine country. When I asked Head Brewer Brett French (photo left) how it felt to be in the middle of rapidly growing wine region, he said, “It’s exciting! I especially like seeing people’s reactions to having a beer during a weekend wine tour. A lot of the folks are pretty thirsty after tasting wine all day and having beer in the mix is a great addition to the wide variety of food and drink that The County offers.”

In addition to their core lineup, Barley Day’s has added several additional brews to their lineup to showcase the flavour of The County and satisfy the demand for craft beer. Beer’s like Snake Bite, Sugar Shack, Scrimshaw Oyster Stout showcase what beer is. As Brett says, “Every winemaker here will tell you that it takes a lot of beer to make good wine.”

Looking into the Future…

Barley Days BreweryBarley Day’s recently changed ownership and changes were made immediately to expand many facets of this brewery & the products too.  For the first time since the brewery opened in 2007, they recently changed their labels and packaging. What do you think? While the look has been updated, the core beers are still packaged in 341mL bottles while special seasonals are now packaged in a fancy 500mL with a cork & cage treatment.

There have been renos to the brewery as well as a new patio where a local food truck will park & serve up a menu full of beer & food pairings.

Brett also hinted that three additional summer seasonals are planned.  And if that were not enough, other collaborations with new County breweries are in the works. “We want to make PEC (Prince Edward County) a wine AND beer region. If our map can be filled with 40+ wineries, why not have as many breweries as we can fit?” says Brett. “Until then the Barley Day’s team will continue to do what we do – make easy drinking, sessionable, accessible beers using quality ingredients that we’re proud of.”

Here’s to Brett & the crew at Barley Day’s Brewery!

• Savvy Hip Hops Tasting Notes •

Barley Days range of beers

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

Cherry Porter

Previously known as Yuletide Cherry Porter, this 5.5% alcohol by volume porter (ABV) is brewed with Ontario cherries in the mash. How cool is that?

Tasting Notes: Resembling cherry cola when poured, this beer has some wonderful complexity to it. The flavour starts with a dark coffee roast that gives way to cocoa and notes of plum, raisin and cherry. However, you’ll notice the cherry most on the finish, adding a slight tartness to balance the bitter.

Suggested Food Pairing: This beer will pair alongside dessert like a good cup of coffee! Indulge in cherry cheesecake, a big slice of chocolate cake or a few pieces of quality chocolate.

Barley Days Brett with OystersScrimshaw Oyster Stout

This 4% ABV dry Irish stout is brewed with Green Gables Malpeque Oysters from Prince Edward ISLAND.  According to Brett (in selfie), “We have 1500 PEI malpeques ready to go into the boil… but to be truthful (ahem), I would say only about 1450 actually make it into the boil.”

Tasting Notes: Pouring with little head (possibly due to the addition of oysters), Scrimshaw starts like any other dry Irish stout – roast, cocoa, maybe a little char to round it out. It’s at the finish where the flavour of the Malpeque Oysters shines – a good amount of brininess and a slight minerality from the shell.

Suggested Food Pairing: Oysters of course!

County IPABarley Days pint

This 5.5% ABV India Pale Ale is brewed with a blend of hops, including some sourced from Prince Edward County!

Tasting Notes: Starts malty with sweet caramel, biscuit and grain flavours leading to orange and earthy hops. I’d call this more of an English-style IPA with more of a subdued hop profile and low bitterness.

Suggested Food Pairing: Go with a big spicy Indian curry like chicken madras or vindaloo. The malt profile of County IPA will help cool your pallet and cut through some of that spice.

Royal George Brown Ale

This 5.1% ABV ale is named after the H.M.S. Royal George, the largest warship on Lake Ontario and is a showcase of malt flavour.

Tasting Notes: Malt lovers rejoice! Royal George starts with a slight nutty malt flavour that slips into sweet caramel, brown sugar, chocolate and a touch of roast. Hops take a backseat, offering a slight earthy bitterness at the end.

Suggested Food Pairing: Brown ales are a perfect pairing for a cheese plate. Fill your plate with aged Gouda, Comte, mild cheddar and blue cheese.

Barley Days tapsSnakebite Ale

Named after the combination of lager and cider, this 5.5% ABV beer is brewed with real Ontario apple juice pressed at the brewery.

I asked head brewer Brett how they make this beer, “We grow a ton of different apples from here in The County.  We spend a day pressing and collecting the juice, then, use that fresh apple juice as a portion of the brew water. The grain bill has a bit of caramel malts and only a slight hop addition to balance it all out. The thing I like about the beer is that it’s real apple juice. You can actually taste the tartness and slight sourness of the apples.”

Tasting Notes: Take a moment and smell this beer – does it remind you of a caramel apple from a country fair? While it may smell like caramel there is little caramel flavour in this beer. Instead, we’re treated to simple ale with flavours of grain and biscuit that’s spiked with tart apple.

Suggested Food Pairing: This would work perfectly with a home cooked pork chop or roasted chicken dinner with a side of butternut squash.

Loyalist Lager

No need to stay loyal to the Crown to enjoy this lager! Brewed in the Czech Pilsner style with Saaz hops, this 4.5% ABV beer is easy to drink no matter who your allegiance is to.

Tasting Notes: Starts slightly sweet with some caramel, grain and cereal notes, but with a slight earthy/spice hop flavour. There’s a nice balance between the hops and malt which makes this light bodied lager crisp and easy to drink.

Suggested Food Pairing: Serve alongside grilled pork or chicken and light seafood.

County LightBarley Days equipment

This beer has an interesting label! Don’t be fooled though, while it is lighter than Barley Day’s typical offerings it still has more flavour.

Tasting Notes: Crisp with a slightly sweet grainy malt sweetness and faint earthy hop flavour. County Light is fairly light bodied and at 4% ABV it’s a good beer to take on a camping trip (perhaps Sandbanks?).

Suggested Food Pairing: This style offers a delicate flavour, but high carbonation. I would pair it with deep fried or fatty foods to help keep the palate refreshed. Go ahead, I’m giving you permission to order onion rings.

Harvest Gold Pale Ale

This 4.8% ABV Pale Ale is brewed with Fuggles and Golding hops and best enjoyed after a long day in the field.

Tasting Notes: Slightly sweet with a biscuit and grain note leading to an earthy, almost mineral, hop bitterness. The carbonation is crisp and the finish leans more towards a slight bitterness.

Suggested Food Pairing: The earthy hops and crisp carbonation will pair wonderfully with fish and chips or a sticky bread budding.

Wind & Sail Dark Ale

This 5% ABV Dark Ale is a nice balance of malt and hops. The deep colour and white head wisps makes me think of a boat weather a dark storm.

Tasting Notes: This ale has a wonderful nutty grain malt base with notes of dark chocolate, slight roast and dark fruits. The sweetness is restrained by an underlying earthy, almost spicy, hop.

Suggested Food Pairing: The malt in this would pair well with roasted meat, charred greens and a flourless chocolate cake for dessert!

Barley Days equipment2Ursa Minor Black Lager

Also known as a Schwarzbier, ‘Little Bear’ boasts big flavour and shrugs off that assumption that lagers are void of flavour.

Tasting Notes: Starts off with a good amount of roasted malt with a slight caramel sweetness. Earthy/pine hops are there in a supporting role, adding a slight balance without overwhelming the flavour. Finishes dry.

Suggested Food Pairing: The mild roast or burnt flavours go well with grilled meats like salmon or pork chops. Don’t be afraid to try some dark chocolate alongside it though!

Ursa Major Black IPA

Also known as a Cascadian Dark Ale, Black IPAs showcase a good amount of roast with a bitter addition of hops. With a nod to the ‘Great Bear’ constellation, Ursa Major, pouring 5.3% ABV, doesn’t disappoint.

Tasting Notes: Big amounts of roast jump out of the bottle when opened and it blasts onto your palate at first sip. Hidden in that roast is a caramel undertone that meets with a sharp citrus and somewhat resin-y hop. The finish is quite bitter with both the roast and hops leaping onto your palate at once with no trace of balance.

Suggested Food Pairing: Now is a good time to haul out the BBQ and grill a steak to perfection, maybe even add a skewer of shrimp to make it surf and turf.

 

• Recipes to enjoy with the featured Savvy Hip Hops •

 

With Harvest Gold Pale Ale

Ale Poached Shrimp

Barley Day’s Kitchen

IngredientsBarley Days Shrimp

2 12 oz bottles of Harvest Gold Pale Ale
2 garlic cloves, sliced
2 bay leaves
3 sprigs parsley
1 Tbsp chili powder
1 tsp kosher salt
1lb large tiger shrimp

Method

In a large pot, combine all the ingredients except shrimp.

Bring to boil, reduce heat and simmer for 15 minutes to combine the flavours.  Add shrimp and poach for 2 to 3 minutes or until shrimp is pink and firm.

 

With Royal George Brown Ale

Beer Braised Beef with Caramelized Onion & Blue Cheese

Barley Day’s Kitchen

IngredientsBarley Days Shortrib with Blue Cheese

½ cup diced double smoked bacon
3 tbsp unsalted butter
3 medium onions, thinly sliced
Kosher salt and ground black pepper
2 lbs beef stewing meat, cut in 1 ½ inch cubes
Vegetable oil for frying
1 12 oz bottle Royal George Brown Ale
2 whole sprigs fresh thyme
2 sprigs fresh parsley
4 cups beef or chicken stock
2 Tbsp balsamic vinegar
1 cup blue cheese, crumbled

Method

In a heavy skillet over medium-high heat, cook the bacon until slightly crisp and fat is rendered. Add the butter and onions to the pan and lower heat. Cook onions slowly, stirring occasionally until caramelized, about 20-30 minutes. Season onions with salt and pepper and set aside.

In another heavy bottomed pot, sear the beef in a little oil to a nice brown colour. Sprinkle beef with flour and stir. Add the beer and scrape up any bits from the bottom of the pot. Add the onions to the beef and be sure to scrape all the bits from the onion pan. Season the beef with salt and pepper to taste. Add the fresh herbs and stock and simmer for 1 ½ hours over low heat until the beef is tender, stirring occasionally. Add the vinegar and taste to see if you need more salt and pepper.

Serve with blue cheese sprinkled on top.

 

With Wind & Sail Dark Ale

Wind & Sail Dark Ale Ginger Christmas Truffles

Chef Lili Sullivan Claramount Inn & Spa

Ingredients

¾ cup ginger cookies, crushed
2 Tbsp finely chopped glace pineapple
2 Tbsp finely chopped hazelnuts
2 Tbsp ground almonds
2 Tbsp finely chopped citrus peel
2 Tbsp dried cherries
2 Tbsp finely chopped candied ginger
1 Tbsp Barley Days Wind & Sail Dark Ale
1 teaspoon vanilla
¼ cup butter, cubed
6 oz dark chocolate, chopped
2 Tbsp whipping cream (35%)
¾ cup finely chopped hazelnuts – for coating

Method

In a medium bowl, mix cookies, nuts, dried fruit, ale, and vanilla.

Melt butter in a small bowl over simmering water with chocolate, stirring until almost melted, remove from heat and finish melting by stirring. Whisk in cream, stir into cookie and fruit mixture. Refrigerate until firm.

Roll mixture into 40 balls. To coat, roll balls in nuts. Refrigerate in a covered container with waxed paper between layers up to 2 weeks. To serve, place in small paper or foil cups.

Chocolate mixture can be frozen after rolling into balls and then coated when removed from freezer.

 

With Cherry Porter

Chocolate Cherry Porter Cheesecakes

Barley Day’s Kitchen

IngredientsBarley Days Cherry Porter recipe

1 ¼ cups chocolate wafer crumbs
1/3 cup melted butter
½ cup sour cream
1 Tbsp corn starch
¾ cup granulated sugar
1 ½ lbs softened cream cheese
½ cup Cherry Porter
2 eggs
¾ cup semi-sweet chocolate, melted

Method

Preheat oven to 350’F. Butter or spray a 10-inch spring form pan and line the bottom with parchment paper. In a small bowl toss the crumbs with melted butter and press the mixture into the bottom of the prepared pan.  Set aside.

To make the filling, stir together sour cream, cornstarch and sugar in a bowl.  Set aside. In a large bowl with an electric mixer, whisk together cream cheese, porter and eggs until very well combined.  Gently mix the sour cream mixture into the cream cheese mixture.  Fold in melted chocolate and stir through to streak the mixture and make it look marbled.Pour the batter into the prepared pan and tap on counter to release any air.

Bake for 45 minutes to an hour, until the middle has set and the sides are slightly puffy. Chill completely before slicing.

Enjoy your Savvy Hip Hops!

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Kichesippi – proud to be Ottawa’s beer

Posted by Melanie

Tuesday, December 29th, 2015
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Savvy Hip Hops

Savvy Hip Hops beer of the month club
Featuring Kichesippi Beer
–  December 2015 –

As 2015 wraps up & another year is upon us, we’re happy to bring you a fantastic mix of beers from Kichesippi Beer Co. which was our feature beer in December. It is fitting that during a month filled with spending time with friends and family, that we feature a family-focused craft brewery dedicated to preserving an important resource and key beer-making ingredient (water!) as well as promoting Ottawa’s history with every beer.

Paul MeekCo-owner and President of Kichesippi, Paul Meek, is proud of the fact that Kichesippi beer is sold only in the Ottawa area. “We are Ottawa’s beer.” They will occasionally feature some of their beers in Toronto, but purely to satisfy the demand from beer lovers in the area requesting Kichesippi brews.   So, tuck into your Taste Case and flip through the following pages to learn a bit more below about this neat brewery.

 

hiphops_large-292x300

Open your Savvy Hip Hops Taste Case…

…and find a variety of 4-packs and ‘bombers’ from Kichesippi Beer Co.’s, including:
1 x 750 mL bottle – Ice Harvest Eisbock
2 x 750 mL bottles Wuchak Black
4 x 473 mL cans – Heller Highwater
4 x 473 mL cans – Radler
4 x 473 mL cans – Bristol Stout

Kraving more Kichesippi ?

Would you like more beer from this month’s Savvy Hip Hops? Just call our Savvy Brew Crew & we’ll arrange a special shipment for you (if it is still available at the brewery that is!). Put us on speed dial – Savvy Hip Hops Hotline 613-SAVVYCO
(728-8926) or cheers@savvycompany.ca

Cheers!
Debbie & the Savvy Brew Crew


Introducing…
Kichesippi Beer Co.

by Melanie Allen, member of the Savvy Brew Crew

 

I met with the man behind the brewery – Paul Meek – as well as the Ops Man – Philip Ware – at the brewery on a chilly November morning. As we settled into the office to chat, they were both pleased to announce that they are in the process of expanding the brewery in order to provide space for special events. Taking over space located right next to the brewery, they will be able to accommodate groups for work-related events or friendly gatherings or large group tastings.   They anticipate having this new space available in the New Year.

The Great River

bottling lineIn 1855 when the city of Ottawa was founded, Kichesippi was the name of the river that ran through the city. The brewery is intentionally focused on preservation; not only preserving Ottawa’s natural resources, but also on preserving it’s history.

For every brewery tour, $1 is donated to Ottawa Riverkeepers.   When I asked Paul how this came about, he explained,“without clean water, we can’t make a good product. It was only fitting that we give back in some way to this natural resource that is a key ingredient in every brew.” Kichessippi is now also an “official keeper” of part of the Ottawa River (more specifically, Bate Island, located under Island Park Drive & Champlain Bridge). Twice a year, all employees head to the Island for a ½ day to help clean it up, and they are already seeing what a difference they’ve made.

It’s all about family

You may or may not know this, but Kichesippi also makes it’s very own line of olde fashioned soda! Released in 2013 under the name Harvey & Verns, they started out offering Root Beer, then quickly expanded to a Ginger Beer and a Cream Soda. And this year,a new Lime Soda was added.

creamsoda_2048x2048Who are Harvey and Vern? Harvey was Paul’s grandfather, Vern, his father-in-law.   Why sodas? Paul replied that “a lot of what gets created at Kichesippi is about me reliving my youth”, and out of this came his idea for making soda. When Paul was a kid, he would go visit his grandfather on their farm located in Quyon, Quebec, and after helping on the farm all day, they would wash up in the lake and then Harvey would take him out and buy him a soda pop.

Looking around the industry, they saw that friends and fellow breweries in Canada and the United States were making their own line of sodas. They realized they had the infrastructure to make sodas too – no additional equipment would be required – so, “we went for it” says Paul.

I confess – the Ginger Beer is my favorite with it’s zingy, powerful ginger flavor. Kids, however,seem to love the Cream Soda and Root Beer. The sodas are available at the brewery, as well as many restaurants and food trucks in and around Ottawa.

Caring about the community

Not only does Kichesippi care about the city’s natural resources, they also care about promoting Ottawa’s history (every beer has a story that gets tied into it’s name and packaging): the 1855 honors the history behind the Alexander Bridge and Ottawa’s incorporation; the Logger, promotes Ottawa’s logging industry back in the 1800’s. There is plenty of thought and research done to help preserve Ottawa’s history with every beer.

Kbeer bicycleMany schools tour the brewery. Young minds curious about how their passion for science and chemistry might lead them down the path of making fine craft beer one day.

Along with donations to the Ottawa Riverkeepers, a portion of the sales from each growler sold goes toward Juvenile Diabetes research (in support of his Paul’s son Alex). Kichesippi sponsors many local recreational sports teams, tournaments and festivals. And Paul has also partnered with the Ottawa Chamber of Commerce to promote business education for new entrepreneurs, and is a member of the Beer Canada Lobby group.

For all these reasons, in November, the mayor of Ottawa honored Paul and 13 other nominees with the Order of Ottawa, to celebrate outstanding citizens for their contributions in various areas of life which has benefited others in the community.   When I bring this up with Paul, he is of course thankful for the honor, but can’t help but refer to it as being something that “we” (the Kichesippi family) received.  

Cheers to Paul Meek & the Kichesippi team!               

 

Savvy Hip Hops Tasting Notes •

Below are Melanie’s tasting notes for each beer, additional information on the beers, along with suggested food pairings and recipes to try out with your beers.

Ice Harvest Eisbock

Membership has benefits! All of our Savvy Hip Hop suds-scribers are lucky indeed, as I wasn’t able to taste this creation since it’s a limited edition and was only brewed in small quantities! Eisbock (which means “ice strong beer”) undergoes a freezing process that concentrates the sugar and alcohol in the brew (similar in theory to keeping grapes on the vine so that they will freeze, concentrating the flavors within and creating ice wine). Kichesippi brewed this special in order to celebrate their 5th anniversary earlier this year. After the party, Paul stashed away enough bottles for us to include in your Taste Case. 13.8% ABV

Tasting Notes: I cannot comment specifically on Kichesippi’s Eisbock since I was unable to try the goods, however for this type of brew, this is a full-bodied beer and although you will taste the high alcohol content, it should not be harsh or overpowering, but provide more of a warming feeling. Dark coffee or cola in colour and a syrupy mouth-feel, this will provide lovely malty, rich flavours on the palate.

Suggested Food Pairing: Strong cheeses such as Limburger or Gouda, or roasted game meat.   Personally, I would love to try this with my Grandpa Allen’s Christmas Pudding!

 

Wuchuk Black logoWuchak Black

This Black IPA (Cascadian Dark Ale) was Kichesippi’s first, and is now their most popular seasonal brew. Ideal for this time of year with roasted malt flavors, and the major hop presence that you would expect from an IPA.Black, bitter and strong.6.0% ABV and 77 IBUs.

Tasting Notes: Very dark brown (black really) color. On the nose: roasted coffee and dark chocolate. On the palate: black licorice, roasted coffee with a slightly bitter finish.

Suggested Food Pairing: This IPA would be delicious with various slow-cooked meats (think gamey stews), but I would also venture trying this with some Mole Chicken or Chocolate Bacon Brownies.

 

Heller Highwater logoHeller Highwater

This beer (Helles) is a pale straw coloured Bavarian Lager. Brewed with German noble hops and genuine Munich yeast, it is a classic example of the session beers enjoyed in Bavarian beer gardens. The beer has a clean malt flavour with a slight hop presence. 4.8% ABV and 19 IBU.

Tasting Notes: Medium golden color with a fluffy white head when poured into a glass.Slight aroma of cereal grains (malt), citrus and herbs on the nose. Smooth and crisp, very refreshing and clean with a repeat of the malt, citrus and mild hoppiness on the palate. Creamy mouthfeel with a mild hoppiness on the finish.

Suggested Food Pairing: Helles beer comes from Bavaria (Germany), so I say, have this with your favourite German-style food on a bun: bratwurst (or currywurst) sausage or chicken (or veal) schnitzel.

 

radlerRadler

Radler first became popular in 1922 in the town of Deisenhofen, Germany. The beverage was an instant favourite with the local cyclists travelling from Munich. Kichesippi first made this beer in 2014 to celebrate the 20th Anniversary of Pub Italia (located on Preston Street in Ottawa). 3.0% ABV, 0 IBUs.

Tasting Notes: Cloudy orange colour with a hint of pink.On the nose, fresh aromas of candied grapefruit and tangerines. Flavors repeat on the palate, which a nice touch of cereal (malt) to balance it out. A really great Radler that still tastes like a beer and provides a refreshing and crisp finish.

Suggested Food Pairing: Salads where the main attraction is citrus fruit and nuts, but I would also recommend this with lighter meat dishes, such as Orange-braised pulled pork tacos.

 

bristol stoutBristol Stout

The inspiration for this beer came from family who have been farming in Bristol, Quebec since 1925. The family first started out with dairy cattle and now are farming soybeans and hay. This stout offers a balance of roasted malts and residual sweetness.   4.8% ABV and 36 IBUs.

Tasting Notes: Dark brown in color, there is definitely a sweet aroma on the nose, some honey and milk chocolate. On the palate a repeat of this but add to it French Canadian taffy (in French, it’s called “la tire de Ste-Catherine”) and light maple syrup.

Suggested Food Pairing: Go ahead and have this with a hearty brunch that includes Banana Pancakes and a side of bacon! Try the recipe on the following pages.   I also wouldn’t hesitate to have this with dessert, something not overly rich or sweet: a Caramel Flan.

 

 • Recipes to enjoy with the featured Savvy Hip Hops •

 

With Kichesippi Radler

Orange-braised Pulled Pork Tacos

From: www.coles.com.au
Prep Time: 20 minutes
Cook Time: 4 hours (stove top) or 8 hours (slow cooker)
Yield: 10 tacos

Ingredients

pulled poke2 tbsp Olive Oil
1 1/2 kg Pork Shoulder Roast
1 Medium Onion, finely diced
4 Garlic Cloves, finely diced
1 tbsp Fennel Seeds
1 tsp Cumin Seeds
zest and juice from 3 oranges
2 cups Salt Reduced Chicken Stock
6 cups Water
1/2 tsp Black Peppercorns
Your favourite coleslaw
10 Flour Tortillas

Method

Place a large saucepan / stockpot over medium heat.

Add 1tablespoon of the oil, once hot, add pork and sear on each side until a golden. Remove and set aside.

Add remaining oil, and once hot, add onion, cooking for a few minutes, then add garlic, fennel and cumin seeds and cook for a further 2 minutes.

Return pork to the pan and add orange zest and juice, stock, water and black peppercorns and bring to the boil. Reduce heat to a simmer and continue cooking, covered, on low heat for 3 – 4 hours. Alternatively cook in slow cooker for 6 – 8 hours. Once cooked the meat will shred / pull apart very easily but keep in stock on low heat until ready to serve.

To serve, heat tortillas according to packet instructions. Remove pork from stock retaining some of the orange zest and stock to drizzle over the pork. Place some coleslaw on the tortilla topped with pork, extra coriander and chilli if desired. Drizzle with a little of the pork stock for extra juiciness and flavour.

 

With Kichesippi Bristol Stout                    

Homemade Banana Pancakes

From: www.onceuponachef.com

Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 12 4-inch pancakes

pancakesIngredients

1-1/2 cups all purpose flour, spooned into measuring cup and leveled off
2 tablespoons sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 small, over-ripe banana, peeled (the browner, the better)
1 cup low fat milk
2 Tbsp craft beer – IPA or ale are recommended
2 large eggs
1/2 teaspoon vanilla extract
3 tablespoons unsalted butter, melted

For Cooking

Vegetable oil
Unsalted butter

For Serving

Maple syrup, Sliced bananas, Confectioners’ sugar (optional)

Method

In a medium bowl, whisk together the flour, sugar, baking powder and salt.

In a small bowl, mash the banana with a fork until almost smooth. Whisk in the eggs, then add the milk and vanilla and whisk until well blended.

Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter should be thick and lumpy. Adjust the thickness of the batter by adding more beer – tablespoon by tablespoon until you get the right consistency.  Slaving over the griddle is hard work, so enjoy the rest of the open bottle.

Set a griddle or non-stick pan over medium heat until hot. Put a pad of butter and one tablespoon vegetable oil onto the griddle, and swirl it around.

Drop the batter by 1/4-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.

Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter.

Serve the pancakes while still hot with maple syrup, sliced bananas and confectioners’ sugar if desired.

 

With Kichesippi Wuchak Black

Bacon Caramel Brownies

From: www.thedomesticfront.com
Total Time: 1 hour 10 minutes
Yield: 16 pieces

Ingredientsbrownies

For the bacon caramel:

2 slices bacon
½ cup heavy cream
1 cup sugar
6 Tbsp. salted butter

For the Brownies:

8 Tbsp. salted butter, cut into pieces
6 oz. bittersweet or semisweet chocolate, finely chopped
¼ cup unsweetened Dutch-process cocoa powder
3 large eggs
1 cup sugar
1 tsp. vanilla extract
1 cup flour

Method

In a small saucepan, fry two slices of bacon until crisp (pre-cut bacon in half). Once cooked, remove bacon from saucepan and set aside, and reserve bacon grease in the pan.

Add cream to the pan and let cool. When bacon is cool, chop finely.

In a larger pan, heat the sugar over high heat until the mixture is liquid and a deep amber color. Add the butter and the cooled bacon cream all at once, and stir until the butter is melted. Add the chopped bacon and let the mixture cool thoroughly.

Preheat the oven to 350 degrees.

Line an 8 inch square pan with Parchment paper that covers the bottom and sides of the pan. Grease with butter or cooking spray.

In a large microwaveable bowl, melt the butter and the chocolate together in the microwave (start with 30 seconds, and stir thoroughly, then microwave for 10 seconds at a time, stirring between each bout of nuking, until the chocolate is melted and incorporated into the butter).

Add the cocoa and whisk until smooth, then add in the eggs, one at a time, and the sugar, vanilla and finally the flour. Stir only until combined.Scrape half of the batter into the prepared pan. Then drop about a third of the bacon caramel, evenly spaced, over the brownie batter in the pan. It doesn’t have to cover the whole batter, but should be in splotches.

Spread the remaining brownie batter over the top, then drop spoonfuls of the remaining caramel sauce over the top of the brownies and swirl.

Bake for 35 to 45 minutes.

Enjoy your Savvy Hip Hops & the Holidays!

 

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Nita Beer Company – Off The Charts

Posted by Katy

Monday, October 26th, 2015
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Savvy Hip Hops

Savvy Hip Hops beer of the month club
Featuring Nita Beer
–  October 2015 –

October has been an exciting month. If you’re like me, you kicked it off by raising a stein of craft at a local Oktoberfest celebration and followed that with a pint at home, anxiously awaiting election results. By the time the Savvy Hip Hops Taste Cases roll out of Nita Beer Company in Ottawa who knows what we’ll be toasting next, but you’ll have some fun Nita beers to raise!

Speaking of the types of beer that Nita Beer Company offers, some may be hard to place on the style chart. While some are fantastic examples of classics like American IPA or Irish Dry Stout, others don’t fit in any category. As Andy Nita, owner and brewer, said, “Sometimes we don’t even think about style – what happens if we do this.” I hope you’ll have as much fun drinking them as Andy and his crew did brewing them.

In this month’s Savvy Hip Hops Taste Case, you will find two (500ml) bottles of each:hiphops_large-292x300

Ten12
El Hefe
Brown Gone Coconuts
Perfectum
The Chad
OPA

 

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 beerme@savvycompany.ca
Cheers!

Debbie & the Savvy Brew Crew

Introducing…
Nita Beer Company

by Katy Watts

Nita logo

I met with owner & brewer of Nita Beer Company, Andy Nita  – also known as Chief Beer Officer at the brewery.  We arranged a rendez-vous at one of Ottawa’s favourite spots for craft beer, the Arrow and Loon Pub. Andy & I had met several times before at brewery events, but I had never had the opportunity to chat with him over a beer about the brewery or his past experience with beer. So, knowing that this was not a quick conversation, I settled in with a pint, got my notes ready and ready to capture Andy’s story that I could share with you… 

Getting Technical

Growing up, Andy was a bit spoiled for beer. Having a father who routinely stocked the fridge with German imports gave Andy an early appreciation for quality, “I think my love and good taste in beer came from my Dad – a German guy. And like all young fellas, taking your Dad’s beers, I grew up on a pretty good selection.”

Nita selfieThat respect and love for beer grew and Andy wanted to pursue brewing school in Scotland, but the expense of studying abroad was too high. Instead he turned to books – two very lengthy and highly technical manuals: Yeast – The Practical Guide to Beer Fermentation as well as the brick of a book entitled Technology Brewing and Malting.

It was two years of studying these manuals, mostly used for commercial breweries, before Andy fired up his 40 litre pilot homebrew system. Quickly this keen student, was producing consistent beers and creating his own beer recipes that were getting great feedback from family and friends. It was those compliments that made Andy and his wife, Bridget, think they could take the big leap from homebrew to opening a brewery. 

Teamwork Builds the Brewery

Nita Beer - AndyWhere Andy is technical and has a solid background in electrical contracting and industrial process, his wife, Bridget, has the business and finance experience. While Andy was perfecting his recipes and shopping around for equipment, Bridget was creating the business plan to open the doors. Thanks to that detailed planning, Nita Beer Company started with a larger brewhouse than other local craft breweries. This allowed them to do larger batches and not worry about having to scale recipes when demand increased.

All of the preparation and planning doesn’t mean that they haven’t had to scramble though! The husband and wife team have found that the Ottawa craft beer community has been thirsty for their brews and they’re already ahead of schedule on their 5-year plan for the brewery.

In fact, they’ve just finished their first canning run of their flagship Ten12 and some of their seasonals – all in time for being featured in Savvy Hip Hops. Once they’ve perfected canning – which won’t be long – we might see that crazy can with a mountain bike jumping a cop car on the shelves at the Beer Store across Ontario.

Be on the look out!  And when you see it, you’ll be happy that we introduced you to Nita Beer. 

Here’s to Andy, Bridget & the brewery team!

Nita Beer - team

• Savvy HipHops Tasting Notes •

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

 

Ten12Nita - cans

This 5%, 45 International Bitterness Unit (IBU) brew is Nita Beer Company’s flagship. Its name shares two meanings – a reference to the opening of the fist beer garden in Munich, the Menterschwaige and a reference to the police 10-code (a shorthand way of communicating through the radio). 10-12 meaning, “visitors present”.

Tasting Notes: This hoppy blonde ale pours a clear copper with a caramel malt, grapefruit and nectarine aroma. The American hops show off their flavour with notes of pine, spice and grapefruit, but there’s a good amount of malt that helps counter it.

Suggested Food Pairing: Not only is this brew approachable to a variety of palates, but it’s very food friendly. Try it with spaghetti and meatballs, grilled chicken salads, shellfish or alongside tacos. Ten12 is a great brew to use for beer batters, try the attached recipe for onion rings or use it as an ingredient for beer battered fish!

 

El Hefe

Brewed using Hefeweizen yeast, this sessionable wheat beer has all of the flavour and aroma of a German wheat with a fraction of the alcohol content – only 3% ABV.

Tasting Notes: As soon as you pop the bottle you can smell that Hefeweizen yeast; aromas of banana esthers and spicy clove and pepper phenols wafting off the hazy pale straw liquid. The phenols return in the flavour with subtle clove notes and a big pepper-y finish with a crisp carbonated bite!

Suggested Food Pairing: While this beer is fairly light, the esthers and phenols will pair well with the spicing in cured meats and sausages and the crisp carbonation will help clear some of the fat off the palate. Another option would be to pair it with the spice and citrus of Mexican cuisine, either simple chicken or spicy barbacoa.

 

Mr Brown Gone Coconuts

This is Nita Beer Company’s Five Fingers American Brown Ale, with a twist. Adding coconut to the brew adds a pronounced aroma and sweet coconut flavour that brings out complimentary flavours. This 5.5% ABV brew won the People’s Choice Award at the 2015 Ottawa Craft Beer Festival (photo on right).

Tasting Notes: This is over-the-top coconut! The aroma is similar to coconut scented sunscreen with slight background notes of caramel malt. The flavour has more sweetness; with an emphasis on coconut and caramel and vanilla backing it up. It is reminiscent of a Bounty chocolate bar, and would probably pair well with one!

Suggested Food Pairing: This is a tough beer to pair. My go-to would be a chocolate cake or bowl of vanilla ice cream, but I think a sweeter Indian curry might work well with the big coconut sweetness.

 

Perfectum

This Dry Irish Stout was first poured at the brewery’s St. Patrick’s Day warm up event. Pouring 5% ABV and 50 IBU, this might become your cold weather favourite.

Tasting Notes: This opaque brown stout has an off white head that emits roasted malts, dark chocolate and a slight hop spice. The carbonation is lower than the other offerings, emphasizing the heavier body and roasted flavours.

Suggested Food Pairing: The roasted malt and chocolate bitterness of the stout offer a great contrast to the briny sweetness of a fresh shucked oyster. If oysters aren’t your thing, go for an indulgent flourless chocolate cake for the perfect chocolate overload.

 

The Chad

Brewed using French Aramis hops this 5% ABV, 40 IBU version of an India Pale Ale has a unique flavour profile compared to American hopped versions.

Tasting Notes: Aramis hops are new to me so there’s a lot of interesting things going on in the aroma – cantaloupe, bergamot orange, medicinal herbs along with some grainy malt sweetness. The flavour follows suite with more of that melon and Earl Grey tea flavour with a light grain backbone leading to a smooth dry finish with a slight lingering bitterness.

Suggested Food Pairing: The sweeter and dry flavours of this IPA have me going against traditional IPA pairings. Instead, pair this unusual IPA with a good charcuterie board filled with your favourite salumi and a farmhouse cheddar.

 

OPA

After finishing a bottle of this 6% ABV, 75 IBU India Pale Ale you may want to yell OPA! Brewed with a blend of five different American hops this beer is for the hop head in each of us.

Tasting Notes: This is jam packed full of hops and the aroma has a little bit of everything – pine, grapefruit, peach and herbs mixed in with some sweet cereal grains. The flavour has a more pronounced spice character with toasted grains and a lingering bitterness.

Suggested Food Pairing: A beer packed with this many hops deserves a robust food pairing that can stand up to a lot of flavour and it’s only fitting it be Greek. Pair it with lamb chops that have been marinated in lemon, garlic and oregano and taste how the herbs, citrus and char contrast and compliment the hops.

 

Recipes to enjoy with the featured Savvy Hip Hops •

 

With Ten12

Lamb Stew with Poppy Seed Dumplings

Recipe & photo credits – Eating Nose to Tail

IngredientsLamb stew

1 ½ pounds lamb stew meat
3 tablespoons all-purpose flour
Kosher salt and cracked black pepper
Vegetable oil
1 medium onion, finely chopped
1 carrot, finely chopped
1 celery rib, finely chopped
1 parsnip, finely chopped
2 cloves garlic, minced
2/3 cup Ten12
3 ½ cups chicken stock
½ bunch curly parsley, roughly chopped
2/3 cup frozen peas
2 cups all-purpose flour
1 Tbsp baking powder
1 teaspoon salt
2 teaspoons poppy seeds
1 egg
1 cup milk

Method

Heat a large lidded pot over medium high heat and drizzle a large dose of vegetable in the pan. Combine flour, salt, pepper and toss lamb stew meat in the mixture – shaking off the excess. Brown lamb on all sides in batches adding more vegetable oil as needed between batches. Reserve meat.

Add chopped onion in the pot and cook until onions are soft and beginning to brown. Add carrot, celery, parsnip and garlic; cook until vegetables begin to soften. Add browned meat and juices back to pot and combine Ten12, chicken stock and ½ the parsley. Bring to a simmer over medium high heat, then turn to low and partially cover; cook until meat is tender (about 1 hour). Season with salt and pepper to taste.

Once meat is tender, make dumplings by whisking flour. Baking powder, salt and poppy seeds together. In a separate bowl, beat egg and combine with milk. Add milk and egg to flour mixture, stirring gently to combine.

Bring stew to a rolling simmer over medium high heat. Add dumpling batter to stew using ¼ measure cup until all batter is used. Let dumplings cook with a covered lid for 10 minutes. Remove lid and cook until dumplings are done (about 3 minutes). Garnish with parsley and serve alongside a can of Ten12!

 

With OPA

Cheddar, Garlic & IPA Soup

Recipe & photo credits – Serious Eats

IngredientsIPA Soup

1 cup unsalted butter
1 1/3 cups all-purpose flour
1 large yellow onion, diced
8 cloves garlic, minced
4 cups vegetable stock
1 cup OPA
1 cup whole milk (3.5%)
3 heads roasted garlic
1 Tbsp smoked paprika
½ teaspoon ground cumin
3 tablespoons ground cumin
2 ¼ pounds white cheddar cheese, grated
Salt
Ground white pepper
Chopped fresh chives

Method

To roast the garlic, preheat the oven to 350°F. Cut the top ¼ inch off of three heads of garlic, exposing the individual cloves. Place it cut side up on a large sheet of aluminum foil. Drizzle olive oil over the garlic and season with salt and pepper. Gather the foil around the garlic, folding and twisting the top to seal. Roast for 1 hour and let garlic cool completely. Use a fork to pull the roasted cloves out of the papery skin. Alternatively, you can squeeze the cloves out from the bottom using your hands.

Melt ¾ cup of butter in a small saucepan over medium heat. Add the flour, whisking briskly to avoid lumps. Cook, stirring frequently, until the flour takes on a light blond colour (about 5 minute). Remove from heat.

Melt the remaining ¼ cup butter in a large soup pot over medium heat. Stir in the onion and minced garlic and cook until the garlic is aromatic (30 seconds to a minute). Add the vegetable stock, OPA and milk.  When the liquid begins to simmer, stir in the garlic, paprika and cumin. Using a handheld immersion blender or a regular blender, puree until smooth. Whisk in the flour mixture. Add the cheese a handful at a time, whisking after each addition until melted and smooth.

Season with salt and pepper to taste. Serve immediately, garnishing each serving with chopped chives.

 

 

With Perfectum

Beer Braised Ribs

Recipe & photo credits – Mark Bittman

IngredientsIndoor Ribs

1 rack pork loin back ribs, around 3 pounds
Salt and freshly ground pepper, to taste
2 Tbsp vegetable oil
10 allspice berries
2 or 3 3-inch cinnamon sticks
10 slices unpeeled fresh ginger or 1 tablespoon ground ginger
5 dried red chillies or a teaspoon of cayenne pepper
5 cloves garlic, lightly smashed
500mL Perfectum

Method

Preheat oven to 300°F. Remove the membrane from the bottom side of the ribs and split the rack into two.

Season liberally with salt and pepper. Put oil in a large, deep ovenproof skillet or casserole that can later be covered. Turn heat to medium-high and, when oil shimmers, sear meat on both sides until nicely browned, turning as necessary.

Add allspice, cinnamon, ginger, chilies and garlic and stir; add Perfectum. Bring to a boil; cover pan and adjust heat so mixture simmers steadily. Put in oven and cook until meat is tender, about 1 hour.

Heat broiler. Drain meat and sprinkle it with salt and pepper. Broil on both sides until brown and crisp (about 1 or 2 minutes). Meanwhile, skim cooking liquid of fat, bring to a boil and use as sauce.

 

With The Chad

Beer Battered Onion Rings

Recipe & photo credits – The Kitchn

IngredientsBeer Battered Onion Rings

Canola oil, for frying
4 Vidalia onions
1 cup all-purpose flour
¾ cups The Chad
2 teaspoons cornstarch
1 teaspoon Kosher salt
Freshly ground black pepper, to taste

Method

Fill a cast iron pot with a few inches of oil and heat on medium-high until it reaches 365° to 375°F.

Line a baking sheet with paper towels. While the oil heats, slice off the root and tip ends of the onions. Peel the onions and cut them crosswise into ¼-inch to ½-inch slices. Separate slices into individual rings, discarding the centers.

In a shallow mixing bowl, whisk the flour, cornstarch, salt and pepper to combine. Whisk in just enough The Chad to make a smooth paste, working the mixture as little as possible. Whisk in more The Chad (about ½ cup) until the batter is smooth and creamy – about the consistency of pancake batter.

Using tongs, dip an onion ring into the batter and flip to coat completely, shaking excess batter back into the bowl. Drop the ring into the oil and repeat, working in batches as not to crowd the pot. Fry until golden, flipping occasionally (about 4-5 minutes).

Remove the rings using a spider or tongs and transfer to the prepared sheet pan to drain. Season with additional salt and serve immediately.

 

Enjoy all of the beers in your Savvy Hip Hops!

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Collective Arts Brewing: Drinkable Art

Posted by Katy

Tuesday, September 29th, 2015
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Savvy Hip Hops

Savvy Hip Hops beer of the month club
Featuring Collective Arts Brewing
–  September 2015 –

 

It’s not hard to get whimsical when thinking about beer, especially when you have a really tasty pint in front of you. Thoughts start streaming about how it was made, how the Brewmaster decided to use these hops over different hops or if using a certain grain would change how we enjoy it. When your mind wanders down that hole, you think about all of the subtleties and finesse that goes into a pint, at this point you realize brewing is truly art.

Collective Arts Brewing has taken their drinkable art and matched it with works of art by artists and musicians to create a new experience. Be sure to download the free Blippar mobile phone app to scan the label art to see it come to life – hear music, see videos and read about the artists featured on each label.

In this month’s Savvy Hip Hops Taste Case, you will find four of each:hiphops_large-292x300

Rhyme & Reason
Saint of Circumstance
State of Mind
Ransack the Universe
Stranger than Fiction
Stash – brand new! You are the first to receive this beer 

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 beerme@savvycompany.ca
Cheers!
Debbie & the Savvy Brew Crew



Collective Arts Brewing

Presented by Katy Watts

 

When we hear about the opening of a new brewery it’s often the same story – passionate homebrewer leaves corporate life to go professional. Collective Arts Brewing has a different start to the brewing story, but it begins with that same passion for creativity.

Beer is in their bloodMatt and Bob

Co-founders Matt Johnston and Bob Russell (right) are long time veterans of the beer industry: Matt, having worked as the Vice President of Marketing and Sales for Moosehead and the General Manager for The Premium Beer Company and Bob, a long time homebrewer and owner of Russell Branding, a design firm responsible for many breweries branding. Together they developed Hop City Brewing Company, a brewery that’s independently operated, but owned by Moosehead.

 Creating Partnerships

With their unique understanding of craft beer and the design behind it they launched their own business in 2013 – Collective Arts Brewing. Their goal was to fuse the creativity of craft beer with the talents of artists, musicians and filmmakers.

To achieve this, they initially gypsy brewed (where a brewing company without a physical brewery uses excess production at an existing brewery) at the Burlington Nickel Brook Brewery facility, then in mid-2014 the two companies partnered to build a new brewery  in the space that used to house Lakeport Brewing in Hamilton. Matt recalls, “We were both headed down a similar path; them needing to expand and us needing to build a brewery so we decided to go down that path together.” The facility was creatively named Arts & Science Ltd – ‘Arts’ from Creative Arts and ‘Science’ from Nickel Brook’s slogan, ‘A miracle of science’.

The partnership doesn’t stop there though; the two breweries also share a Brewmaster – Ryan Morrow.

Ryan has been with Nickel Brook since 2006 and took the reigns as Brewmaster in 2010. With Ryan’s experience at developing beer recipes and Matt and Bob’s vision, they’ve produced some distinct beers unique to Collective Arts. Now with their new retail location in Hamilton, they plan on serving up a few seasonal treats (you have 3 of them in your Taste Case!) alongside their regular offerings. “We wanted to create great beers that a range of different people and different palates will enjoy and then we’ll do wild and whacky,” teased Matt.

What’s in a Label?

logoWhile the quality of beer inside the bottle is important, Collective Arts also puts a lot of thought into the labels that adorn their beer bottles. “We have to be about beer first and then it’s about how we have that creativity fuel other creativity,” explains Matt.

Selected from a variety of submitted work (film, paintings, photographs, design, and sound) from around the world, each label is a new experience. Using the Blippar app to scan the label art you’re able to see it come to life and learn more about the artist that created it. It’s a unique way to discover different art forms while drinking it.

Currently they’ve featured over 343 artists and 41 Collective Arts Black Box Sessions. They are set to release the 5th series of bottle art on September 24th and submissions have already started for series 6.

To the Future!

With the retail shop just recently open to the public, it isn’t the end of Creative Arts expansion. Plans are already in place to introduce canning, expand to other formats and explore other markets. Matt explains, “We’re not a status quo company, we don’t like sameness. We like to approach things differently and we like change. We’ll always be evolving.” 

Here’s to Matt, Bob & the Collective Arts
Brewing team!

•Savvy Hip Hops Tasting Notes•

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

Rhyme & Reason

Labelled an Extra Pale Ale, this 5.7% ABV, 55 IBU (International Bitterness Unit) brew showcases the best of American hop flavour without being bracingly bitter.

Tasting Notes: Pouring a hazy orange with frothy off white head this brew gives off wonderful aromas of pineapple, passion fruit, pine and fresh cut grass. On the palate, the hop flavours come to life with more tropical fruit notes, grapefruit and sweet malt base to lend some balance. The carbonation is lower than you’d expect, offering an unexpected smoothness with a slight bite at the end.

Suggested Food Pairing: The tropical hop notes will compliment delicate meats and cuisines that have a lot of citrus. Serve alongside shredded chicken or fried fish tacos with fresh salsa and a squeeze of lime. Beef fajitas would also be a wonderful pairing as the caramelized crust on the grilled meat draws out more of that malt flavour.

 

Saint of Circumstance

This any occasion 4.7% ABV, 19 IBU Blonde Ale uses a mix of American hops, wheat and seasonal citrus zest to create a refreshing combination.

Tasting Notes: The hops and zest creates an interesting aroma combination that’s similar to a tropical ginger tea. On your first sip you’ll get a little bit of everything – lemon, orange, pineapple, and even some floral notes. This is a wonderful showcase of hop flavour without the lasting hop bitterness.

Suggested Food Pairing: There’s a lot of flavour in this beer, but pairing it with strong heavily spiced dishes will overwhelm it. Instead, go for Italian dishes with red or white sauces; Middle Eastern dishes like falafel and hummus or light flavoured fish.

 

State of Mind

Ringing in at 4.4% ABV and 38 IBUs, this India Pale Ale was brewed to be sessionable. Meaning, it has the full flavour and aroma of an India Pale Ale but with a lighter body and alcohol presence making it easier to drink over extended sessions.

Tasting Notes: Pouring a hazy yellow with fizzy white head, this is a lovely beer to smell. Amarillo and Centennial hops are shining with a somewhat floral bouquet with lemon-y citrus highlights.  The flavour is more of that citrus with floral notes supported by light malt sweetness. The body is fairly light with good carbonation making it an easy drinker.

Suggested Food Pairing: Session IPAs are better paired for activities and parties in my opinion! Although I suppose, the food that goes along with those get togethers works perfectly as a pairing – chips and dip, pizza, grilled meat, or loaded nachos.

 

Ransack the Universe

Brewed with hops from Myrtleford, Victoria in Australia and Yakima, Washington, this 6.8% ABV and big 85 IBU India Pale Ale has the honour of being a hemispheric hop mashup!

Tasting Notes:  With 6 different hop varieties used in various stages (bittering, flavouring and dry hopping) this IPA promises to take you on a flavour ride with your first sip. Wafting from the golden orange liquid is a juicy hop aroma of pine, resin, citrus, and mango with slight caramel malt at the end. This doesn’t have the bitter bite you’d expect, instead the tropical citrus and pine flavours are well balanced well by a solid malt base.

Suggested Food Pairing: This hefty IPA will stand up to a lot of flavour and the hops will help cut through fat and refresh your palate. Yes, I’m giving you permission to indulge in your favourite deep fried snack. While you’re at it, order in some Indian, specifically Chicken or Paneer Korma. Pay attention to how the spice affects the flavour of the beer and how the beer is able to scrub the palate of the yogurt-based sauce.

 

Stranger than Fiction

While most of Collective Arts brews showcase the magic of hops and the subtleties of different varieties and techniques to impart flavour and aroma, this 5.5% ABV Porter showcases the malt. Using 9 different grains, Brewmaster Ryan Morrow is able to coax out some amazing warm flavours.

Tasting Notes: Pour this into a snifter and enjoy the smooth dessert-like aroma of espresso, dark chocolate, toffee and raisin. The flavour is similar to the aroma (as co-owner Matt says, “Full of malty goodness), but with the added benefit of a fuller body and smoother mouthfeel making this brew a real treat to enjoy.

Suggested Food Pairing: While I like to enjoy a rich chocolate cake with this type of a brew, it may be a bit much for some palates. Instead try pairing it with a grilled beef steak or chargrilled vegetables – the coffee roast of the beer will enhance those delicious grill flavours. 

 

Stashcool logo

Stash Blonde Ale is the first canned offering from Collective Arts. Labelled a Blonde Ale, this 5% ABV has a whack of Cascade hop freshness that sets it apart from other Blondes and will keep you reaching for more.

Tasting Notes: Blondes Ales tend to be fairly straight forward, this is anything but. The addition of the Cascade hops really gives this a refreshing grapefruit aroma and flavour. Coupled with a decent amount of carbonation, this really has a great kick to it at the end that’s very refreshing.

Suggested Food Pairing: While Saint of Circumstance didn’t have the oomph to stand up to spicing, this brew has a bit more power. Don’t be afraid to pair it with beer battered fish and chips or spicy curry in a creamy sauce. The citrus hop power and bright carbonation are going to help scrub the fat from your palate so you can go in for another bite.

• Recipes to enjoy with the featured Savvy Hip Hops •

 

With Rhyme & Reason…

Garlic Stir-Fried Brussels Sprouts
Serious Eats

photo credit: Serious Eats

 IngredientsGarlic Brussel Sprouts

1 lb brussels sprouts
¼ cup canola or vegetable oil
¼ cup pancetta, diced
6 cloves garlic, minced
1 ½ cups Rhyme & Reason
¼ cup vegetable stock
Salt and freshly ground pepper to taste
Finely diced tomato, for garnish
Shaved Parmigiano-Reggiano cheese, for garnish

Method

Set up a steamer with 1 to 2 inches of salted water and bring the water to a rolling boil. Put the brussels sprouts in the steamer, cover, and cook until slightly tender, about 4 minutes. Drain and immediately transfer the brussels sprouts to a large bowl of ice water to halt the cooking and preserve their bright green color. Let them cool in the ice water for about 1 minute, then drain. Lay them on a clean dish towel and pat dry. Cut them in half vertically, right through the core.

In a large wok or cast-iron skillet, heat the oil over high heat until it begins to shimmer. Turn the heat down to medium. Add the pancetta and cook, stirring occasionally, until it begins to brown. Stir in the garlic and cook until fragrant, about 30 seconds. Turn the heat up to high; add the brussels sprouts, and cook, stirring occasionally, until lightly browned, 4 to 5 minutes.

Add Rhyme & Reason and continue to cook over high heat until the liquid is mostly evaporated. Deglaze the pan by adding the vegetable stock, stirring and scraping up any browned bits that may be affixed to the pan.

Season with salt and pepper to taste. Garnish with the tomato and Parmigiano-Reggiano. Serve immediately.

 

With Saint of Circumstance…

Chicken in Creamy Beer Sauce
from The Beeroness

photo credit: The Beeroness

IngredientsChicken in beer sauce

4 boneless, skinless chicken thighs
1 teaspoon salt
1 teaspoon pepper
3 tablespoon butter
¼ cup onions, chopped
3 cloves garlic, minced
5 oz wild mushrooms
½ cup Saint of Circumstance
½ cup heavy cream
½ cup parmesan

Method

Sprinkle salt and pepper on chicken thighs and add to a pan with butter over medium heat. Cook on both sides untiled brown (about 4 minutes per side). Remove chicken from pan.

Add onions and sauté until soft and translucent (about 3 minutes); add garlic and mushrooms and cook until mushrooms are soft (about 5 minutes). Add Saint of Circumstance, scraping the bottom to deglaze the pan.

Reduce heat to medium, add cream and stir. Add half of the cheese, stir until melted. Add the remaining half, stir until combined.

Add the chicken back into the sauce and cook until sauce has thickened (about 5 minutes). Serve over rice or pasta.


With Stranger Than Fiction…

Java Porter Cupcakes
from Tee & Cakes

photo credit: Tee & Cakes

Ingredientscupcake

1 cup Stranger Than Fiction
1 cup unsalted butter
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1 ½ teaspoons baking soda
¾ teaspoon salt
2 large eggs
2/3 cup sour cream

Method

Preheat oven to 350°F and line cupcake pan with cupcake cups.

Bring 1 cup Stranger than Fiction and 1 cup butter to simmer in a heavy saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth; allow to cool.

Whisk flour, sugar, baking soda and salt in a large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl.

Add porter-chocolate mix to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Pour batter into prepared liners.

Bake cupcakes until tester inserted into center comes out clean (about 15 minutes).

Ice using your favourite icing.


With Ransack the Universe

IPA Marinade
from Food Republic

photo credit: Katy Watts

Ingredientssteak

1 cup Ransack the Universe
¼ cup lime juice
3 cloves garlic, smashed
1 teaspoon oregano
1 teaspoon basil
½ cup olive oil
½ teaspoon salt
1 ½ pounds beef

Method

In a large zip top bag combine all ingredients.

Add steak and marinate in the fridge for 4 to 8 hours.

Fire up the BBQ & grill the steak to perfection.

 

Enjoy all of the beers in your Savvy Hip Hops!

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Bicycle Craft Brewery – a boutique brewery

Posted by Katy

Tuesday, August 25th, 2015
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Savvy Hip Hops

Savvy Hip Hops beer of the month club
Featuring Bicycle Craft Brewery
–  August 2015 –

 

August! A time when the summer sun is at its peak and our social calendars are too busy with cottages, patios and outdoor activities to be bothered with anything else. Good news is, beer is appropriate during and after all of those activities! The time couldn’t be more perfect to explore Bicycle Craft Brewery’s ales, as owner and head brewer, Fariborz, says “Our love of the outdoors, the city of Ottawa, and an appreciation for tradition inspired our name and vision for the brewery and we hope to bring that experience to you – enjoying good beer, good fun and fresh air!”

In this month’s Savvy Hip Hops Taste Case, you will find a 2-4 with six stubbie bottles of each – all hand poured & hand labeled – how is that for being craft??

Velocipede India Pale Ale
Base Camp Oatmeal Porter
hiphops_large-292x300Belle River Blonde
Crimson Cascade 

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 beerme@savvycompany.ca
Cheers & enjoy your lazy hazy days of summer!
Debbie & the Savvy Brew Crew


Bicycle Craft Brewery

Presented by Katy Watts

 

I visited Bicycle Craft Brewery on a Wednesday, one of the days that the brewery has their ‘closed’ sign on the door…but those who know them, know that there is always sFariborzomeone in the back & the door is unlocked. Fariborz Behzadi (right) was in the brew house scrubbing kegs and his wife, Laura was in the taproom organizing details for their one year anniversary.

It had been almost 9 months since I had first visited the brewery, yet truth be told, I have been ordering pints from the small number of pubs in Ottawa who have their beers on tap. I was excited to see what had changed, what their future plans were and, of course, try some of their new beers!

Crafting a Brewery

Bicycle Craft Brewery first started four years ago, in concept, when Fariborz and Laura (left) decided to take the first steps in planning a brewelaurary from their home brew recipes. In those three years they did a lot of recipe experimentation, tasting, and sought out advice from other breweries including Mario Bourgeois (Cassel Brewery) and Lon Ladell (Big Rig). They also travelled to Charlottetown, Prince Edward Island to BarNone Brewing for a collaboration brew on a system similar to the one they had ordered.

A few months after their brew, Broke Spoke Pale Ale, was released on the East Coast; equipment, growlers and signage were arriving at their Riverview neighborhood location in Ottawa. The dream was getting closer to becoming reality! The doors to Bicycle Craft Brewery opened to thirsty Ottawans on September 20, 2014 and they’ve been busy ever since.

Shared Labour

Fariborz may be the head brewer, but Laura helps formulate recipes and assists with the brew days. “Laura takes an active part in the brew process and will also feature special brews of her own, including one that will be released on International Women’s Day every year,” Fariborz mentions. Last year Laura brewed Freedom Machine, a cherry pale ale, which sold out quickly to rave reviews.

Supply & Demand

When I first met Fariborz and Laura at their grand opening, they had enlisted Laura’s parents to help equipmentpour samples of beer. Laura’s parents don’t help as much anymore as Fariborz and Laura have quit their previous jobs to focus on the breweries production and growth. They’ve also hired some extra help to assist with cleaning kegs, growlers, tanks (there’s a lot of cleaning in brewing). Unexpectedly, in order to keep up with growth they’ve also had to plan for their first expansion before the end of their first year. “We had to start a waiting list for taps because we don’t have the capacity.” Laura boasts.

The Future

The brewery is very much your neighborhood brewer. Mostly everything is done by hand (and the hard way) including crimping bottle caps on stubbies, cleaning kegs and delivering orders. While the upgrade of two fermenters and a 10 barrel brite tank may ease their production limits, Fariborz and Laura are thinking big with potentially buying a canning line and distributing their beers across Ontario. There will be a lot to celebrate at their first year party that is being held at the old Ottawa Jailhouse.  In addition to their anniversary, their Velocipede IPA (that is in your Taste Case) will be available in the LCBO this fall.

Congrats!  Fariborz, Laura & the brewery team! Chalkboard

 

• Savvy Hip Hops Tasting Notes •

 

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

Velocipede India Pale Ale

This brew is named after the original word for the bicycle and is not only packed with four different hops, but dry hopped with Centennial to give it 6% ABV and a refreshing 70 International Bitterness Units (IBU) zing.

Tasting Notes: Pouring a hazy (thanks to the dry hopping) orange-amber with frothy white head there is a wonderful pine, resin hop aroma with notes of biscuit malt at the back. Grapefruit rind and tropical fruits join the pine and offer a lingering bitterness that overpowers the malt bill. Perfect for any hop head!

Suggested Food Pairing: Occo Kitchen in Ottawa uses Velocipede IPA for their ‘Bicycle Brewery Beer Battered Fish & Chips’.  Below is a classic recipe for you to try your hand at…and don’t forget to sip on a beer while you are making this classic dish. For the sweet tooth, the blend of hops that gives the wonderful flavours and aromas will pair perfectly with a slice of cream cheese frosted carrot cake. Hungry??

Base Camp Oatmeal Porter

This 5.1% ABV opaque beer was brewed with the addition of oats to the mash to add body and a decadent smooth mouthfeel.

Tasting Notes: This Porter deserves a snifter! Pour it and enjoy the aromas of vanilla, dark chocolate and coffee. The flavour follows suit, but with an added complexity of dark stone fruits. Relax and enjoy the smooth mouthfeel and lowered carbonation.

Suggested Food Pairing: With its dark colour and rich body you may think this beer is bettered suited for heavy foods served in the darkness of winter, but you’re wrong! The next time you turn on your BBQ try a bottle of Base Camp Oatmeal Porter. The Maillard reaction (brew term: the chemical reaction that browns meat and gives it that mouth-watering flavour), pairs perfectly with the roasted and chocolate malt notes. 

Belle River Blonde

Named after Belle River, Ontario, this 4.7% ABV brew is a refreshing balance of hops and malt (22 IBUs). This beer is meant to quench your thirst after a long day.

Tasting Notes: Pours a bright gold with a fizzy white head. Aromas of grassy hops and sweet malt can be noticed, but are faint. The sweet biscuit malts and grassy hops meet in the middle, offering a pleasant balanced taste that’s a little too drinkable – especially in Ontario’s humidity.

Suggested Food Pairing: Belle River Blonde is the beer that can do it all. Serve it alongside tomato based pasta dishes, grilled chicken, seafood or shellfish and even mouth numbing spicy dishes. Or, you could simply enjoy it with a sunset.

Crimson Cascade

This American Amber started off as a one off, but due to popular demand it found its way onto the regular line up. As the name suggests, they add Cascade hops to the fermenter after fermentation (dry hopping) to give that malty amber base a refreshing hop hit.

Tasting Notes: The dry hopping give Crimson Cascade a wonderful floral and juicy grapefruit aroma with a slight graininess at the end. It pours a wonderful hazy brown with ruby highlights and a low mocha head. The flavour starts sweet with that biscuit malt base and then your palate tingles with notes of Cascade – grass, floral, grapefruit rind all while not being overwhelmingly bitter.

Suggested Food Pairing: This beer is great to pair with heartier foods like thick hamburgers or barbecued ribs slathered in sauce.  The sweet malt bill pairs with those browned grilled meats while the hops act as little scrubbers cutting through the fat cleansing your palate with every swallow.

 

• Recipes to enjoy with the featured Savvy Hip Hops •


With Velocipede India Pale Ale

Beer Battered Fish and Chips
Food52

Ingredients

1 lb cod or other white flaky fishfish and chips
5 large Russet potatoes
1 cup Velocipede India Pale Ale
1 ½ cups all-purpose flour
2 ½ Tbsp kosher salt
4 cups warm water
Vegetable oil, for frying

Method

Combine warm water and 2 tablespoons kosher salt in large bowl. Mix to dissolve salt. Set aside.

To prepare the potatoes, peel the sides of the potato with a vegetable peeler, leaving some skin at the top and bottom. Slice potatoes length-wise, in ½” slices. Then, slice ¼” inch strips from those slices. A mandolin or French fry cutter is very handy here! Place cut potatoes in the bowl of saltwater and soak for 15 minutes.

Remove from water and place the potatoes on a clean kitchen towel to dry for a few minutes. Dry well to avoid splattering when frying.

Fill a Dutch oven with vegetable oil, so that oil comes up a little less than halfway up the pot. Place over low heat and heat to 375 degrees.

Meanwhile, prepare your beer batter by combining the Velocipede India Pale Ale, 1 cup of flour, and a teaspoon of salt in a large bowl. Set aside. Place remainder of flour in a resealable bag and set aside with the beer batter.

Once oil is up to temperature, fry the potatoes in batches, taking care not to overcrowd. Fry until edges are starting to brown, about 3 minutes. Remove to a paper-towel lined cookie sheet. Repeat process with remaining potatoes. Once all potatoes have been fried, bring the oil back up to 375 degrees, and refry them. The “twice-fry” is the key to a crispy french fry. Just another minute or two in the hot oil is all you need. Place them on a cooling rack on a cookie sheet and keep warm in an oven while fish is frying.

To fry the fish, place filets in the bag of flour to lightly coat, then dip into beer batter, and add to the oil. Fry until golden brown, turning fish occasionally, about 6-9 minutes depending on the size of the filets.

Remove from oil and drain on paper towel-lined plate for a minute before plating.

Serve fried fish over a generous portion of French fries with wedges of lemon for garnish. Tartar sauce and malt vinegar on the side.

 

With Base Camp Oatmeal Porter

Porter French Onion Soup
From Laura’s kitchen at Bicycle Craft Brewery

Ingredients

6 tablespooFrench Onion Soupns butter
2 lbs sweet white onions, sliced into rings
½ teaspoon salt
1 ½ cup Base Camp Oatmeal Porter, divided
2 cups beef/chicken/vegetable stock (your preference)
½ teaspoon fresh cracked pepper
4 slices French bread, toasted
4 slices Gruyère or Swiss cheese

Method

In a large pot, over medium high heat, melt the butter. Add onions and salt and allow to simmer, stirring occasionally until onions are dark golden brown – nearly caramelized.

Add ½ cup Base Camp Oatmeal Porter, simmer allowing some to evaporate.

Add the remaining beer, broth and black pepper, simmer for 10 minutes.

Pre-heat the broiler on your oven. Ladle soup into bowls, top with slices of French bread toast and cheese. Broil until cheese has melted.


With Belle River Blonde

Beer Brats and Cheddar Cheese Bisque
Food.com

Ingredients

2 Tbsp olive oilBrat Soup
6 Tbsp unsalted butter
2 bay leaves
½ lb sausage
24 oz Belle River Blonde (room temperature)
1 cup leeks, diced
½ cup carrots, diced
2 teaspoons sea salt
2 Tbsp garlic, chopped
2 Tbsp tomato paste
½ cup pastry flour
½ teaspoon dry mustard
½ teaspoon sweet Hungarian paprika
¼ teaspoon ground cayenne pepper
6 cups chicken stock
2 cups heavy cream (room temperature)
¼ teaspoon ground nutmeg
2 cups sharp cheddar cheese, grated

Method

In a 5-quart Dutch oven add olive oil, 1 tablespoon butter, bay leaves and Beer Brats. Sauté over medium heat until sausages are brown. Add 2 ounces Belle River Blonde and reduce by half. Add 1 tablespoon butter, leeks, carrots and season with salt and pepper. Sauté vegetables 4-5 minutes. Add garlic, tomato paste and sauté for another minute. Add remaining butter and stir well until butter has melted. Stir in flour, mustard, paprika, cayenne pepper and cook vegetables 3-4 minutes. Gradually whisk in chicken stock, ale and cook 4-5 minutes or until bisque has thickened.

Whisk warm cream, nutmeg and slowly bring to a full boil. Reduce to a simmer for 20 minutes. Whisk a few times to prevent from burning. Remove bay leaves from bisque. Slowly fold in grated cheddar cheese. Season to taste with fine sea salt and white pepper to taste. Serve Bisque in warm bowls. Garnish with fresh chopped parsley.

With Crimson Cascade

Sriracha Beer Butter Grilled Corn
The Beeroness

Ingredients

Beer Butter Grilled Corn½ cup unsalted butter, chopped into cubes
3 Tbsp Crimson Cascade Beer
1 teaspoon Sriracha
½ teaspoon garlic powder
¼ teaspoon kosher salt
6 ears fresh corn, shucked
2 Tbsp olive oil
Salt and pepper to taste
¼ cup chopped cilantro

 

Method

In a stand mixer fitted with a paddle attachment beat the butter until light and fluffy.

Add Crimson Cascade, Sriracha, garlic and salt. Beat until well combined.

Add the butter to a sheet of plastic wrap, roll tightly into a log. Refrigerate until set (about 1 hour).

Preheat the grill. Brush the corn with olive oil, sprinkle with salt and pepper. Grill on all sides until light charred and tender (about 8-10 minutes).

Add the corn to pieces of aluminum foil, top with several slices of butter, and sprinkle with cilantro.

 

With Spent Grain

Spent Grain Falafel
From Laura’s Kitchen

Ingredients

2 cans chickpeas, drained and rinsedFalfalel
1 cup spent grain, wet
½ cup parsley, chopped
3 green onions, chopped
½ teaspoon salt
½ teaspoon pepper
½ teaspoon cumin
Splash of lemon juice

 

Method

Preheat the oven to 375°C. Coarsely chop chickpeas (or mash with a fork) then combine in a bowl with remaining ingredients. Mix well with your hands until thoroughly combined.

Roll into 1” balls and place on a greased cookie sheet.

Bake for 20 to 25 minutes, flipping halfway, or until browned evenly on the outside.

Enjoy your Savvy Hip Hops!

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Earn Your Beer with Whiprsnapr Brewing Company

Posted by Shawn

Monday, August 3rd, 2015
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Ahhhh…the lazy hazy days of summer! This month’s Savvy Hip Hops brings you a case of craft beer from a new Ottawa brewery… hopefully you’ll find new favourites to savour around the deck, pool, dock, or at your campsite! This month features Whiprsnapr Brewing Company, with several different beer styles for all of our suds-cribers!

As most of you will not be familiar with Whiprsnapr and their intriguing beers, read through this issue of our Beer Backstory Magazine to be introduced to their various styles of beer, the tireless owners and the brew-master himself.

Whiprsnapr has built a theme around #EarnYourBeer. Whether it is renovation projects, camping, mountain biking,hiphops_large-292x300 or just cutting the grass, there are all kinds of ways to #EarnYourBeer.  Located in a small industrial park in Bells Corners (the west end of Ottawa), Whiprsnapr is building on the community feeling in this well-established suburb. They have quickly built an extremely loyal following and regularly sell out of everything they make, so getting our hands on enough beer for all you suds-scribers was tough!

Open your Savvy Hip Hops Taste Case…

…and find these six inspired beers. Whiprsnapr decided early on that they would try to use 1L refillable bottles exclusively, so you will have a full litre of each of:

Root of Evil Pre-Prohibition LagerEarnyourbeer (1)
The Mick Maple Cream Ale
Carol Anne Irish Blonde Ale
OK La Ginger/Coriander Cream Ale
Black Sunshine Black Lager
Inukshuk IPA


Found a new fav?
If you would like additional bottles of any beer featured in this months’ Savvy Hip Hops, just call our Savvy Brew Crew & we’ll arrange a special shipment for you (if it is still available at the brewery that is!).

Put us on speed dial – Savvy Hip Hops Hotline 613-SAVVYCO (728-8926) or cheers@savvycompany.ca

Cheers and  enjoy your summer…however you #EarnYourBeer

Debbie & the Savvy Brew Crew

Introducing…
Whiprsnapr Brewing Company

by Shawn McCormick

I’ve known Mike of Whiprsnapr for about 15 years & even got to help unload containers of brewing equipment last fall, so I jumped at the chance to write about Whiprsnapr. Open since last October, I’ve heard & seen many of the challenges & the plain hard work by the founders (and their wives too) that brought their dream to reality.

It all started with KISS…

The three founders met – funnily enough – at a KISS (the band that is) Kruise party early in 2014.  All of theIanm had signed up to go on the same cruise.  Ian McMartin (left) and David Howard were already moving forward with the project when Mike Feagan  sampled Ian’s beer. He knew right away he wanted to be involved.  When the third partner dropped out, Ian and David turned to Mike to join them.

Ian had been brewing beer for about 20 years and had been developing his own all-grain recipes, so he was a nteamatural as brewmaster. David and Mike brought the required business experience, but soon found they had many other roles to play in opening a new brewery. Recipe testing started with a small 2 barrel (228L) “test” system, but the team wasted no time in jumping into the big leagues, ordering a massive 20 barrel (2280L) system that arrived around Thanksgiving!

What’s a Whiprsnapr?

Ian’s grandfather always called him a “whippersnapper”.  Ian tucked this away knowing that if he ever opened a brewery, the name was already set. Finding the proper URL proved difficlogoult, so creative abbreviation was required. This works well for social media! The slingshot in the pocket is a hat-tip to perhaps the greatest Whiprsnapr of them all – Denis the Menace!

 #EarnYourBeer

Before the brewery was even an idea, Ian brewed beer with a buddy and they always referred to ‘Earning their Beer’.  Whether they were mountain-biking, camping, smoking meat, or doing other jobs around the house, it was their way of saying that they had earned their refreshments because of the work they had put in. This theme carries over into the word artwork and to the photos posted throughout the tasting room, showing the many ways they & their customers #EarnYourBeer

 

Edgy and Fun!

There is little pretence to this brewery. There’s industrial steel, tables made from recycled pallets and wire spools, and used fencing on the walls. The guys admit that they have an edge, and that edge is all about working hard and having fun. Their t-shirts and merchandise are instantly recognizable.

regularsLike the brewery name, all of Whiprsnapr’s beer names also have a story to tell. Through those stories, they hope to further the connections they are forging with their growing customer base. Mike, Ian, and David all come across as guys living their dream, and easily relate to the people walking in the front door. Along the line of furthering the conversations, Whiprsnapr is teaming up with “Do it For Daron” to release a beer (“The Mick”, rebranded as “22”) with 8% proceeds going to mental health awareness.

Visitors to the brewery appreciate that the owners are always there, ensuring the best experience that turns into repeat customers. Based on their inability to keep up with sales through the tasting room, it seems Whiprsnapr is succeeding beyond their wildest dreams!

We raise a glass to the Whiprsnapr team!


• Savvy Hip Hops Tasting Notes •

Whiprsnapr makes several different beer styles, but keeping up with both ales and lagelogosrs means that they are still running the 2 barrel system full tilt along with the large system. We figured these selections would work well with the heat of summer, and with one-litre bottles, you’ll want to have friends around when you open these selections.

Root of Evil (Pre-Prohibition Lager)

A transition beer for those used to mass-produced beer, this is similar to European pilsners, with a slight twist. 5% ABV

Tasting Notes: Pale gold. Wheat and cereal notes dominate the nose at first, with hints of honey, citrus, and noble hops. On the palate, the nose repeats with cereal malts, white flower honey, light citrus, and a slightly smoky nuance. The combination of hops adds a fresh, cleansing feeling to this beer. Very refreshing sipper for a warm sunny afternoon outside!

Suggested Food Pairing: A very food friendly beer. Try it with fish and chips, nachos, or even Thai food.

The Mick (Maple Cream Ale)

Initially brewed with maple sap (harder to come by in the summer), Whiprsnapr has moved to maple syrup with the addition of maple wood chips to add some body and the “woodsy” element that was missing. 4.7% ABV

Tasting Notes: Also pale gold. This cream ale is all about the maple. Without making it syrupy, this beer takes you to a wood-fired maple syrup operation, with sweet maple and a hint of smoke on the nose. On the palate, the maple sweetness is quite subdued, with some noticeable malt & cereal notes. There are just enough hops in this one to keep the finish clean and crisp. 

Suggested Food Pairing: Anything off the grill that has been slathered in BBQ sauce, club sandwich, or brunch!

Carol Anne (Irish Blonde Ale)

Named after Ian’s mom. 5% ABV

Tasting Notes: Deep gold colour, bordering on copper. This malt-forward Blonde Ale has both honey and wheat maltspoolside combined with Willamette hops, which give the nose a load of tropical fruit flavours. Pineapple, mango, marmalade notes dominate the nose and lead you to assume the beer is going to be very sweet, but the palate keeps the sweetness in check and the hops give way to a clean finish. Great medium weight body. Reminiscent of a lightly-hopped APA.

Suggested Food Pairings: Spicy Thai or Indian cuisine, Laksa would be very good. Would also pair well with a ploughman’s lunch (charcuterie and cheese).

OK La (Ginger Cream Ale)

A spicy cream ale that brings back memories of working in Malaysia for Ian. The name itself is Singaporean slang, kind of like us saying ‘Yeah sure!’, informs Ian. 5.5% ABV

Tasting Notes:  Fresh ginger on the nose. Some white flower honey, lemon, lime, and spice notes (Ian explains that there is fresh coriander in this, and that all ingredients are purchased and used the day of the brewing, so even the ginger is fresh ground). On the palate, the ginger is more muted, and the white flower honey dominates. Ian and Mike explain that even people who tell them that they don’t like ginger love this beer. It is very fresh, and would pair well with a very hot summer day on your deck, dock, or boat.

Suggested Food Pairings: I’d try this with Moroccan or Middle-Eastern cuisine, perhaps kafta, Moroccan stew, or shawarma. Surprisingly, it apparently doesn’t so work well with Thai food.whipsnapr fridge (1)

 

Black Sunshine (Black Lager)

A dark beer with great flavours, but a crisp lager finish. 6% ABV.

Tasting Notes: Very dark, almost black. Nose of bitter chocolate and dark coffee. Expecting the weight of a stout, the palate surprises with freshness. There’s some nice sweetness of the coffee and chocolate notes but they quickly disappear. With whiskey soaked wood chips added to the ferment, there’s a lingering (and intriguing) sweet whisky finish interspersed with black coffee.

Suggested Food Pairings: Smoked beef ribs. Other meats smoked with a sticky BBQ sauce should pair well with the light whisky finish.

Inukshuk (American IPA)

What craft brewery doesn’t do an IPA? Brewmaster Ian has tuned this to what he calls a ‘Canadian’ IPA to remind you of “…the days of just being in the woods doing whatever, breathing in all that good clean air.” 5.5%

Tasting Notes: Copper coloured. Nose of sweet, tropical fruit, green grass, pine pitch and pine needles. Medium bodied, the sweet notes of buckwheat honey and toffee are balanced by crisp citrus fruit, courtesy of the generous hops. There’s lots of citrus, spice, and pine, with the tropical fruit being more subdued on the palate. Finish is clean and slightly bitter with red grapefruit and tangerine lingering. A well-balanced beer!

Suggested Food Pairings: Tacos, fajitas, or any deep-fried foods.

 

• Recipes with a splash of the featured Savvy Hip Hops •

 

With Whiprsnapr Carol Anne

Butter Chicken Pizza
From Shawn McCormick’s family kitchen

Prep Time: 10 (or 20) minutespizza
Cook Time: 5-10 minutes
Yield: 34 Servings

Ingredients

2 Pizza crusts (pre-made, or fresh dough)
2 cups Leftover butter chicken
1 ½ lb (700g) mozzarella cheese
½ cup Pine nuts
½ cup thinly sliced red onion
Few sprigs of Cilantro
2 green onions, finely chopped (optional)

TIP: If you don’t have any leftover butter chicken, pick up a jar of Patak’s butter chicken sauce (or similar). Cook two chicken breasts however you like. Shred the chicken (don’t cube it) into small, easily eaten morsels. Add the butter chicken sauce and heat thoroughly in a saucepan over low heat. If the sauce gets too thick, add a glug or two of beer to thin it to right consistency.

Method

Prepare your pizza crusts as you like. If using fresh dough and grilling on your BBQ, I suggest a little prebaking both sides over indirect heat (high temperature though) to set the dough so it is easy to move once loaded. If using prepared pizza shells, move right to step 2.

Pre roast the pine nuts in 350 oven or BBQ to being out the nutty flavours (they should be light brown but not burnt…and this changes very quickly so you need to watch them!).

Spread butter chicken generously over shell.

Chop the cilantro coarsely and sprinkle all over the chicken mixture.

Cover generously with mozzarella cheese.  Sprinkle the pine nuts and red onions over top.

Cook over indirect heat in BBQ or in an oven heated to 450F until cheese melts and edges start to brown. Using a pizza stone will help keep the bottom from burning.

Remove and let sit for 5 minutes. Top with optional green onions before serving.

 

With Whiprsnapr OK La Ginger Cream Ale

BBQ Kafta
From AllRecipes.com

Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 4-6 Servings

Ingredients

1 ½ lbs (700g) lean ground beef
1 medium onion, grated
½ cup finely chopped fresh parsley
¼ tsp cayenne pepper
¼ tsp ground allspice
1 tsp salt (to taste)
¼ tsp black pepper
Skewers

Method

Preheat BBQ to high heat. If using wooden skewers, soak in water.

In a large bowl, mix together the ground beef, onion, parsley, cayenne, allspice, salt and pepper until evenly blended.

Divide into 6 portions, and press around one end of the skewers to form a log shape approximately 1 inch thick and 6 inches long.

Turn BBQ to medium heat and grill for 10-15 minutes, turning occasionally until meat is no longer pink.

Serve with salad, rice, and OK La Ginger Cream Ale

beersunset-skinny

With Whiprsnapr Root of Evil Lager

Lake Erie Perch
From Food.com

Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 2 Servings

Ingredients

1 ½ cups all purpose flour
2 Tbsp paprika
½ tsp salt
1 egg
1 cup milk
½ cup butter
4 fresh Lake Erie perch fillets

 

Method

Mix flour, paprika, and salt together and set aside.

In a small bowl, blend the egg and the milk.

Heat butter in a large frying pan.

Dip perch fillets in egg wash first and then into the flour mixture.

Carefully place them into the hot butter in the frying pan and brown on both sides (~5 minutes per cm).

Remove from the butter and drain on a paper towel to absorb excess butter.

Serve immediately with salad and Whiprsnapr Root of Evil Lager.

Cheers & Enjoy your Savvy Hip Hops!

 

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Big thirst for Big Rig beers

Posted by Melanie

Monday, June 29th, 2015
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Let’s get right into it!  It’s time to raise a glass to the start of summer and to another month filled with delicious Ontario craft beer! This month Savvy Hip Hops brings you an assortment of brews from Big Rig Brewery located in Ottawa.

It’s been a busy and successful year for Big Rig since we featured them last June.  Not only have they settled into thiphops_largeheir new production brewery located in Kanata (103 Schneider Road) which used to house a plastics manufacturing company, but they have also opened a 2nd brewpub location in the east end of Ottawa (115 – 1980 Ogilvie Road).   While the restaurant owners focus on delivering good quality food – more on that later – brewmaster Lon Ladell takes great care in crafting their beers.

Open your Savvy Hip Hops Taste Case…

…and you will find an assortment of beers that would be great for summer, including:

Exclaim! Imperial Coffee IPAcrafted for the Toronto’s Session Craft Beer Festival
Release the Hounds” Black IP
Big Rig Gold – their signature beer
Big Rig Bongo – brand new!
Iron Arse Ale – a special brew which raises funds for RIDE for DAD.
A mystery beer in a bomber size bottle!

Beer & food go together like birds of a feather

Before meeting with Big Rig‘s brewmaster Lon Ladell, our new Savvy Team member Melanie & I had dinner at Big Rig’s new restaurant.  We thought ‘When in Rome…’  We were amazed and impressed that the restaurant was hopping on a Monday night (a good sign!).  A delicious menu, fantastic beers and most of all, staff that are crazy about beers.  “And all of our places have a cozy industrial vibe,” Lon described to Melanie during her interview to compile this issue of the Beer Backstory. For our Ottawa sudscribers, you may agree that Big Rig is must try. You may even see Lon in the experimental lab or bump into (not literally!) Senators hockey player & co-owner Chris Phillips.

Big thirst for more Big Rig?

Would you like more beer from this month’s Savvy Hip Hops? Just call our Savvy Brew Crew & we’ll arrange a special shipment for you (if it is still available at the brewery that is!).  Put us on speed dial – Savvy Hip Hops Hotline 613-SAVVYCO (728-8926) or cheers@savvycompany.ca

Cheers & enjoy your Savvy Hip Hops

Debbie & the Savvy Brew Crew

 

Introducing…
Big Rig Brewery

by Melanie Allen – newest member of the Savvy Team

 

When Savvy Hip Hops featured Big Rig Brewery one year ago, the FIFA World Cup was underway and Big Rig Lon Ladell low res croppedbrewmaster Lon Ladell (in photo) was keeping tabs on every match.  His love of soccer is never ending as I experienced firsthand when we met at Big Rig’s new production brewery and tasting room. A flat-screen TV in the tasting room was muted but tuned-in to a Women’s World Cup match. “I have to confess, I am PVR’ing and watching as many of the games as I can.”

From Milk to Beer…

Originally from British Columbia, Lon started his career working in the dairy industry before he discoveLons Lab Big Rig Brewery-121red that he was lactose intolerant! In 1995, he transferred those well-honed operational skills to an industry that is dear to his heart: beer.  He jumped in by volunteering at Spinnakers Gastro Brewpub in Victoria which eventually became a full time job.  Lon explained that the city is hopping for craft beers. “Half of craft beer made in Victoria is consumed in Victoria”.

Lon and his wife packed up shop and moved to Ottawa, his wife’s hometown, to take care of his father in law who was battling prostate cancer.

Two Creative Collaborations

Sitting at the tasting bar, we talked about his recent collaboration with Exclaim! (a Canadian music bigrig_logo-150x150magazine), creating a beer that debuted this month at the Session Craft Beer Festival in Toronto.   A big draw for this festival involves teaming up smaller craft breweries with celebrity partners, with the aim of collaborating on a unique beer to showcase.  Luckily, you have some of this great beer in your Savvy Hip Hops.

Lon expained “the process involved calls with his collaborators at the magazine.  They wanted to create something completely different – something bold with lots of flavor.”  With this in mind, Lon pitched the idea of using coffee for their new creation and sought out beans from Engine House Coffee (a roaster located in Eganville, ON).

A batch was brewed with the folks from Exclaim! onsite, and the Exclaim! 40 Weight Imperial Coffee IPA was  born.  Lon travelled to Toronto to attend the Session Craft Beer Festival and he described the Collaboration Nation portion of the festival as a very “friendly competition” that provides a forum for craft brewers to come together and enjoy their creations, as well as catch up with friends in the industry.

Another collaboration Lon has been involved for several years is Ride for Dad.  Three important men in his family – his father, his stepfather and his wife’s father all battled prostate cancer. Every year, Lon brews Iron Ride for Dad logoArse Ale to fundraise and support Ride for Dad – a series of motorcycle rides taking place across the country to raise funds and awareness for prostate cancer research. A portion of sales of this novel beer that always sells out quickly, is donated back to prostate research. We hope that you will enjoy this beer that is included in your Savvy Hip Hops. 

Cool new digs

The outsiBig Rig Brewery Kanatade of the new production brewery is unassuming and looks like a typical business located in an industrial park.  But inside holds some surprises!  The warehouse has been transformed to house a Tasting Room and a non-stop production facility.  The décor of the tasting room has similarities to those of their newest restaurant.  Stop in to pick up a growler or stay for a sandwhich & pint.

Over a beer, we also chatted about…

What’s your favourite style of beer?
“Hands down, ESB (Extra Special Bitter), because it provides a nice, balanced beer.”

What do you think about LCBO kiosks in grocery stores?
“I’m all for it.  It’s great. I see this as an opportunity for the government to say, ‘Listen we are going to give craft beer and wines more shelf space’. This is a big opportunity for them to do that.”  You can check out the complete article about these proposed changes in the Ottawa Citizen.

It’s the people that make a difference.

I’d like to end on a personal note:  Big Rig Brewery is in large part what it not only because of the quality and originality of their beers, but by the people involved in every facet of the business.  From the friendly and knowledgeable staff I met at their brewpub, to Lon’s generosity in showing this gal around the production brewery and letting me pick his brain, this is a business that believes in their products and finds the best people to help promote their products and make you feel welcome.

 

Cheers to Lon & the team at Big Rig!            

  

• Savvy Hip Hops Tasting Notes •

BRBrewery-104Below are Melanie’s tasting notes for each beer, some additional information on the beers, along with some suggested food pairings and recipes to try out with your beers.

Exclaim! 40 Weight Imperial Coffee IPA

Released in June, brought about by a collaboration between Big Rig and Exclaim! Magazine, this Imperial Coffee India Pale Ale (IPA) uses Nelson Sauvin (NZ) hops and fair trade, organic coffee beans from Engine House Coffee and undergoes a cold-soaking process. 7.5 % ABV and 80 IBU.

Tasting Notes:  Medium amber color.  Key aroma is freshly roasted coffee beans, which repeats on the palate but is extremely refreshing for this style.  This is really a coffee-drinkers dream in beer form.  Also on the palate: dried fruit, milk chocolate and a nutty finish.  The coffee flavours mellow the hoppy flavours present in an IPA.

Suggested Food Pairing:  Try with BBQ ribs (see recipe below), a Mexican Chicken Mole, or sip alongside a Chocolate Espresso mousse cake dessert.

Big Rig ‘Release the Hounds’ Black IPA

Lon was very happy to showcase Big Rig’s award for this beer, which won Gold in the category of American Style Black Ale at the Canadian Brewing Awards.  Galaxy hops (Australia) were used in making this beer.  6.2% ABV and 63 IBU.

Tasting Notes:  Very dark brown colour.  On the nose and palate, pleasing smoky and roasted notes.  Coffee flavour is less intense than the Coffee IPA (but still present).  Complex flavours including:  burnt sugar, black liquorice and smoke.

Suggested Food Pairing: This IPA would be delicious with various slow-cooked meaty stews, and a real treat with game meat such as venison and wild boar – pour some right in the stock!    

Big Rig Gold

Big Rig’s flagship beer.  A great beer to reach for when looking for a craft beer but with a North American Ale style .  4% ABV and 20 IBU.

Tasting Notes:  Medium golden color.  Light aroma of cereal grains and citrus on the nose.  Smooth and crisp, this beer is refreshing and clean with citrus notes.  Easy drinking, creamy with a light hoppiness on the finish.

Suggested Food Pairing: On its own on a hot summer day outdoors, or with your favorite pub-food (fried zucchini or mozzarella sticks), or with comfort food like a turkey pot pie.

Big Rig Bongo

Their first summer brew just released in time to be included in Savvy Hip Hops. This Radler style beer have gained in popularity over the past few years, but what makes this one standout is its refreshing blend of grapefruit and freshly grated ginger!  2.9% ABV.

Tasting Notes:  Light orange-golden color.  Fresh aromas of grapefruit pith and ginger which continue on the palate.  A great low-alcohol alternative that is refreshing and crisp.

Suggested Food Pairing: Can easily be enjoyed on its own, but would also pair nicely with guacamole and tortilla chips (see recipe below), seared scallops, pink grapefruit and spinach salad, or a Shrimp ceviche (using a blend of lemon and pink grapefruit).

Iron Arse Ale

This brew is near and dear to brewmaster Lon Ladell’s heart.  This beer is brewed annually to help support Ride for Dad, which raises funds to support prostate cancer research and awareness. Lon described it as something to be shared: “It’s great with Father’s Day coming up.  The beer is meant to be shared with neighbours”.   It’s available in growlers, bombers and also cans, making it easy to share with family and friends.   5% ABV

Tasting Notes:  Golden in color. Hay, grains, and some fruitiness on the nose.  The palate is filled with a repeat of these, along with a crisp minerality and grassiness.

Suggested Food Pairing: Would pair nicely with spicier dishes, such as Chicken Curry, or Spicy fried shrimp (see recipe below).

Surprise!  You have a Mystery Bomber in your Taste Case
It’s top secret (I don’t even know what your mystery bombers will be!), I can assure you that after having tasted more of Big Rig beers than what’s listed above (I recommend trying their Peppercorn Saison as well as their Hefeweizen), I have no doubt you’ll be pleasantly surprised with your Mystery Bomber.

 

• Recipes to enjoy with the featured Savvy Hip Hops •

 

With Exclaim! 40 Weight Imperial Coffee IPA

Coffee-Rubbed Ribs with Coffee Barbecue Sauce

From: www.weber.com

Prep Time: 30 minutes
Cook Time: 3.5-4 hours
Yield: 4-6 Servings

Rub Ingredients

2 Tbsp ground coffee
1 Tbsp packed dark brown sugar
1 Tbsp smoked paprika
1 Tbsp kosher salt
2 teaspoon coarsely ground black pepper
½ teaspoon garlic powder
2 meaty racks baby back ribs, each 2 to 2½ pounds

Sauce Ingredients

2 Tbsp unsalted butter
1½ cups minced yellow onion
¾ cup strong brewed coffee
½ cup ketchup
2 Tbsp packed dark brown sugar
2 Tbsp cider vinegar
2 Tbsp molasses
1 Tbsp Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon mustard powder

Method

Combine the rub ingredients. Season the racks evenly all over with the rub and allow them to stand at room temperature for 45 minutes before grilling. Prepare the grill for indirect cooking over low heat (250° to 350°F).

Meanwhile, make the sauce. In a saucepan over medium-high heat, melt the butter. Add the onion and cook until softened and beginning to brown, 7 to 8 minutes, stirring occasionally. Stir in the remaining sauce ingredients and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until slightly thickened and reduced to 1½ cups, 16 to 18 minutes. Remove from the heat. If you prefer a smooth sauce, use an immersion blender or regular blender to puree the sauce.

Place the ribs over indirect low heat, as far from the heat as possible, close the lid, and cook for 2½ hours. After the first hour, baste the racks with water, particularly any areas that are looking a little dry. Continue to baste with water every 30 minutes or so. They are done when the meat has shrunk back from the ends of most of the bones by ¼ inch or more.

Remove the racks from the grill and lightly brush them on both sides with some of the sauce. Wrap each rack individually in heavy-duty aluminum foil. Return the racks to the grill and cook over indirect low heat, with the lid closed, until very tender, 30 to 45 minutes more.  

 

With Big Rig Bongo

Melanie’s Best Guacomole

From: Melanie Allen’s Kitchen

Prep Time: 15 minutesGuacamole
Yield:  Dip for a party of 6-8

Ingredients

3 avocadoes
2 Tbsp minced onion
half of a large tomato finely chopped
4 Tbsp finely chopped cilantro
1 teaspoon minced garlic
1 teaspoon lime juice
Couple shakes of hot sauce (to taste)
Season to taste with Kosher salt and pepper

Method

In a medium bowl, mash (with a fork) together the avocados, lime juice, hot sauce, pepper and salt.

Mix in onion, cilantro, tomatoes, and garlic. Allow to sit for an hour in the fridge for best flavour.

Excellent served on its own with tortilla chips or homemade pita chips, but also good with wraps, tacos and club sandwiches. 

 

With Iron Arse Ale

Spicy Coconut Shrimp

From: www.foodandwine.com

Total Time: 40 minutes
Yield: 4 servings

IngredientsShrimp

1/3  cup all-purpose flour
1 teaspoon cayenne
1/2 teaspoon kosher salt, plus more for seasoning
1/2 cup panko
1/3 cup unsweetened shredded coconut
1/3 cup unsweetened coconut milk
1 pound large shrimp, shelled and deveined
Canola oil, for frying
Lemon wedges, for serving

Method

In a shallow dish, whisk the flour with the cayenne and the 1/2 teaspoon of salt. In a second shallow dish, mix the panko with the shredded coconut. Add the coconut milk to a small bowl.

Season the shrimp with salt. Working with 1 shrimp at a time, dredge it in the flour mixture, then dip it in the coconut milk, letting the excess drip off. Coat the shrimp in the panko mixture. Transfer to a plate. Repeat to coat the remaining shrimp.

In a large cast-iron skillet, heat 1/4 inch of oil until shimmering. In 2 batches, fry the shrimp over moderate heat, turning, until golden and crisp and cooked through, about
3 minutes. Drain briefly on paper towels and serve hot with lemon wedges.

Cheers & Enjoy your Savvy Hip Hops!

 

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Strathroy – Ontario’s Patriotic Brewery

Posted by Debbie

Tuesday, June 2nd, 2015
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Cheers to another month of fine Ontario craft beer! This month Savvy Hip Hops brings you an exclusive 2-4 from Strathroy Brewing Company located in…you guessed it… Strathroy, Ontario – just west of London.  We hope you will enjoy what’s inside your case and perhaps some of these brews could very well become your favourite summer quenchers!

Open your Savvy Hip Hops Taste Case… 

…and find four each of Strathroy’s 6 beer styles all packaged up in a neat two four.

Rich in history…

Pull out a beer from the box and notice anything interesting about the label? There is a certain year on prominent display surrounding the legacy of the War of 1812. Strathroy, like many neighbouring towns in western Ontario, are a patriotic crowd who respect history, tradition and two hundred years of peace with our American neighbours to the south.   Quite a few people in the Strathroy community are direct descendants of the soldiers who fought in that war.

Co-owner and brewmaster Alex Martin is no history expert but he came to realize something compelling about involving the legacy of the War of 1812 on his brewing practices.  Aside from being very passionate about making quality beer styles for his customers to enjoy time and again, he wanted to showcase a sense of community through his brewehiphops_largery. He respects every palate and pays keen attention to the feedback from the folks of Strathroy.  When the time came to officially establish the brewery, he saw it fitting to name it the Strathroy Brewing Company, as well as dedicating many of the names of their beer styles to the many Canadians who fought for peace during the War of 1812.

Today, nearly one year since the brewery has officially been in operation, they are casually referred as the “brewery of the people.” Alex has gone from brewing their classic flagship English style 1812 Independence Pale Ale to six different styles available year round, plus more in the works.  So, put a few beers in the fridge to chill and by the time you finish our Beer Backstory, they should be cool enough to tap into!

Found a new fav?
Would you like more beer from months’ Savvy Hip Hops? Just call our Savvy Brew Crew & we’ll arrange a special shipment for you (if it is still available at the brewery that is!).  Put us on speed dial – Savvy Hip Hops Hotline 613-SAVVYCO (728-8926) or cheers@savvycompany.ca

Cheers!
Debbie & the Savvy Brew Crew

 

Introducing…
Strathroy Brewing Company

by Monique Ippolito

The Captain of the Ship

The brewery is owned by brothers Alex and Mathew Martin, with Alex at the helm of ship, while Mathew has a silent role. The Martin brothers grew very fond of a range of beer styles avaialble across the Atlantic during their backpacking days, particularly Germany and the Netherlands.   There was something about visiting one of Munich’s largest beer halls that sparked the hoppy passion in their hearts.  Today, they definitely aim to respect tradition and craft their beers with that in mind.

Alex (in photo below) is originally from Toronto but he is no stranger to Strathroy as he spent his university years in London completing a degree in chemical engineering.  Afterwards, worked in France for a couple years as a chemical engineer, then later dabbled into the coorporate world in Toronto.Savvy Hip Hops - Alex Martin

As time went by,  Alex kept up with his home brewing hobby and naturally became intrigued to what it takes to open a brewery in Ontario.  With his business experience combined with his entrepreneurial spririt, he made the plunge.  It took over two years of hard labour, number crunching and creativity – in other words: blood, sweat and tears – to get Strathroy’s doors open.

Beers steeped in history…

One thing Alex wants to ensure with his brews is that there is a variety of expressions for every palate.  He also wants to ensure that there is quality and consitency in their beers before launching them year round.  You will find out more about the beer styles in tasting notes section, but here is a little bit about their namesake.

Savvy Hip Hops - Alex Martin at pubThe folks of Strathroy are very steeped in history and there are quite a few reanactors in the community who volunteer their time to commemorate their brave ancestors’ battles.   Many of the battlegrounds are in and around Strathroy. It came naturally to the Strathroy brewing team to include this historal aspect to their brewery.  The community was thrilled and honoured to learn that the brewery would carry on the traditions as well.

The first beer style that was made available was the 1812 Independence Pale Ale.  They named it the “Inpendence Pale Ale” to commemorate the legacy of the soldiers who took up arms and faught for their Independence from the Americans. Prominently displayed 1812 on the label described the year the war went full blast. This is the only beer to have the year 1812 displayed.

A few months after the grand opening, several other beer styles filled the fridge.  All have a particular year prominently displayed on their labels and that is the year when the cannons went silent and a peace accord was struck – ie. the year of 1815.  With names like Peace Wheat, Hop Happy Haymaker, Lockstock Ale,  and Smokin’ Cannon Stout ; all paying tribute to the end of the war and future of peace.  The same goes for the 1815 Longwoods Lager, but this name commemorates the soldiers who faught bravely at the Battle of Longwoods in 1815.Strathroy Brewing Co logo

Just as significant as the names on the beers are the two fire breathing dragons on the label’s crest. These strong mythical creatures are  seen as a fine representation of the strong heritage the community shares involving their battle against a grand oponent; as well as the brewery’s growth in market mostly controlled by larger manufaturers.

The most rewarding part of the job, so far?

When the staff at Strathroy get approached from customers wanting to buy kegs and kegs of beer for their weddings, anniversaries or any milestone celebration; they are really touched.  “The fact the people in our community want my brewery included in such an occasion really means a lot”, says Alex.

Cheers to Alex & the brewery team!


 • Savvy Hip Hops Tasting Notes •

Savvy Hip Hops - StrathroyAlex mentioned that one of the biggest regrets he’s had in the business was not having more than one beer style at the time of the brewery’s inauguration.  That quickly changed as they now brew six beer styles around the clock. Plus, hope of adding two more styles before the end of the year.

Alex explains, all their beers are “bottle conditioned and non-filtered to maximize flavour, aroma and character in accordance with the Champagne style of natural fermentation, carbonation and maturation.”  Alex continues, “we craft our beers the old-fashioned way to resemble the taste and freshness of pouring straight from the cellarmaster’s cask.”

1815 Longwoods Lager

A traditional German-style golden lager, carefully crafted to be crisp, smooth and refreshing. 5.0% ABV

Tasting Notes:  Medium golden yellow appearance. Key aromas include citrus peel, fresh peach and lemon grass. These notes repeat on the palate with white grapefruit and lemongrass grass playing a more dominant role.  The malt flavours are mild but bring a noticeable creamy texture on the palate; and overall, well-balanced with a spicy and floral hoppy finish.

The brewery practices the German tradition of kräusening when brewing the 1815 Longwoods Lager for natural carbonation and a cellar-fresh taste. A process which consists of adding actively fermenting wort (young beer) to beer that has thoroughly fermented and is ready for bottling.

Suggested Food Pairing: Food friendly. Try with BBQ shrimp and scallop skewers – or sip while you BBQing those shrimp skewers!

1815 Peace Wheat

A Belgian-style wit beer crafted from a special blend of 7 hop varieties. 5.0% ABV

Tasting Notes:  Pale straw yellow with a naturally cloudy haze.  A light bodied beer with lively orange-lime citrus zest with floral notes dominate the aromas, while white grapefruit and gooseberry flavours dominate the palate.  The Peace Wheat finishes fry, refreshing and thirst quenching.

Suggested Food Pairing: Wheat beers make for enjoyable brunch pairings. Try pairing with the bacon and aged gouda frittata (recipe below). 

1815 Lockstock Ale

The latest addition to the Strathroy Brewing family, this brew is an Australian-style sparkling ale reminiscent of hot summer days on the Gold Coast. 4% ABV

Tasting Notes:  Pale straw with a light golden hue.  White grapefruit, lemon zest, stone fruit and grassy notes are more dominant on the nose.  While a touch floral hop bitterness harmonize with crisp citrus notes on the palate. Overall, a light bodied refreshing ale with a short crisp finish.

Suggested Food Pairing: Enjoy this light easy drinking beer with some fish tacos!

1812 Independence Pale Ale

A Traditional English-style pale ale that inaugurated the Strathroy Brewing Company. 5.5% ABVStrathroy Brewing Co bottles

Tasting Notes:  Bright medium copper in colour.  A nice creamy caramel note overpowers the nose initially with layers of dried peaches and apricot, sweet baking spices, orange zest and a mild lemon-lime hop note giving the nose a pleasant balance. On the palate, this beer is all creamy rich goodness with the aromas repeating on the palate right through to a long malty orange finish.

Suggested Food Pairing: Try pairing this bold brew with apricot and Gruyere stuffed pork tenderloin. 

1815 Hop Happy Haymaker Double Independence Pale Ale

An American-Style Pale Ale with a nice hop peppery note. 5.5% ABV

Tasting Notes:  Light copper with an amber hue. Pink grapefruit, pickled ginger, freshly cracked white, pepper, lime leaves and a touch of floral hops notes stand out on the nose. Lemon grass, ginger and pithy pink grapefruit are more dominant on the palate right through to a long spicy but refreshing finish.

Suggested Food Pairing: Don’t doubt pairing heat with heat! The spicy undertones in the IPA pairs quite well with the sweet and spicy notes in several South Asian dishes.  Try with Vietnamese spring rolls and peanut sauce.

1815 Smokin’ Cannon Stout

A classic Irish-style dry stout crowned by a velvety smooth head. 5.0% ABV

Tasting Notes:  Dark espresso brown appearance with a creamy caramel frothy head.  Aromas are rich in mocha, chocolate and baking spice with a well-balanced peppery and earthy hoppiness.  The aromas repeat on palate of this full bodied stout leaving a lasting impression of a boozy latte on the palate.

Suggested Food Pairing: Stouts never disappoint with hearty stews and roasts but have you ever it with ice cream?  Don’t wait for the fall to enjoy this stout. Try pouring into a cup of vanilla ice cream to make a stout float – a terrific twist on summer desserts!

 • Recipes to enjoy with the featured Savvy Hip Hops •

 

With 1815 Peace Wheat

Bacon & Gouda Frittata

From Monique Ippolito’s kitchen
Prep Time: 10 minutes
Cook Time: 35 minutes
Yield: 4-5 Servings

Ingredients

½ cup pancetta (or 10-12 strips of bacon), chopped
1 small onion, finely chopped
1 red pepper, chopped
2 cloves of minced garlic
2 tbsp. fresh chives, chopped
¼ tsp. smoked paprika
½ tsp. dried oregano
¾ cup aged Gouda cheese, shredded
8 eggs

Method

In a large bowl, whisk eggs, Gouda and chives and set aside.

In a large cast iron skillet, cook bacon over medium heat. After about 5 minutes add in the garlic, onion, red pepper, oregano, and paprika.

Cook for another 8-10 minutes or until the onions have soften and the bacon is fully cooked.

Mix in the egg mixture to the skillet and continue cooking on the stove for 2 minutes.

Move the skillet to a 350⁰F pre-heated oven and cook for 15 minutes.

 

With 1812 Independence Pale Ale

Apricot-Stuffed Pork Tenderloin

From: www.tasteofhome.com
Cook Time: 35 minutesPrep Time: 20 minutesApricot stuffed pork tenderloin - Taste of Home
Yield: 2 Servings

Ingredients

1 pork tenderloin (about ¾ to 1 lb)
1/3 cup shredded Gruyere or Swiss cheese
¼ cup thinly sliced dried apricots
1 tsp minced fresh thyme or ¼ tsp. dried thyme
1 small garlic glove, minced
¼ tsp salt
1/8 tsp pepper
Dash of cayenne pepper
1 Tbsp butter, melted

Method

Cut a lengthwise slit down the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove wrap; sprinkle with cheese, apricots, thyme, garlic, salt, pepper and cayenne pepper.

Roll up jelly-roll style, starting with a long end. Tie at 1-1/2-inch to 2-inch intervals with kitchen string; secure ends with toothpicks.

Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Brush tenderloin with butter. Bake at 375° for 30-35 minutes or until a meat thermometer reads 160°.

Let stand for 5 minutes before slicing.

 

With 1815 Hop Happy Haymaker Double IPA

shrimp rollsVietnamese Shrimp Spring Rolls with Peanut Sauce

From: www.chow.com

Yield: 16 rolls
Total Time: 50 minutes

Ingredients – for the Peanut Sauce

¾ cup natural-style creamy peanut butter
1/3 cup water
3 Tbsp hoisin sauce
2 Tbsp freshly squeezed lime juice (from about 1 ½ medium limes)
4½ tsp soy sauce
1 Tbsp granulated sugar
2 ¼ tsp chili-garlic paste
1 medium garlic clove, mashed to a paste
½ tsp. toasted sesame oil

Ingredients – for the rolls

24 medium shrimps (about 1 pound) peeled and de-veined
4 ounces dried rice vermicelli
16 (8 ½ inch) round rice paper wrappers
1 cup mung bean sprouts (about 3 ounces)
32 medium fresh mint leaves (approximately from 1 bunch)
32 fresh basil or Thai basil leaves
16 small fresh cilantro sprigs
2 serrano chilies, stemmed, halved, seeds removed and thinly sliced lengthwise into 32 pieces (optional)
1 medium English cucumber, peeled and cut ¼ by ¼ by 2/1/2 inch sticks
3 medium scallions, quartered lengthwise, then cut crosswise into 2 1/1 pieces (white & light green parts only)
8 Bibb lettuce leaves, cut in half

Method – for the Peanut Sauce:

Whisk all of the ingredients together in a bowl and set aside.

Method – for the rolls:

Bring a medium saucepan of water to a boil over high heat. Add the shrimp and cook until bright pink and just opaque, about 1 1/2 minutes. Drain in a colander and run under cold water until cool. Pat the shrimp dry with paper towels and place on a cutting board.

Holding your knife parallel to the cutting board, halve each shrimp horizontally. Place in a medium bowl, cover with plastic wrap, and refrigerate

Cook the rice noodles according to the package directions. Drain and set aside.

Place all of the ingredients in separate containers and arrange them in the following order around a work surface: rice paper wrappers, shrimp, rice noodles, bean sprouts, mint, basil, cilantro, serrano (if using), cucumber, scallions, and lettuce.

Place a clean, damp kitchen towel on a work surface. Fill a medium frying pan or wide, shallow dish large enough to hold the rice paper wrappers with hot tap water. Working with 1 wrapper at a time, completely submerge the wrapper until it is soft and pliable, about 15 seconds. Remove the wrapper from the water and place it on the towel.

Working quickly, lay 3 shrimp halves in a row, cut side up, just above the center of the wrapper, leaving about 1 inch of space on each side. Then layer a scant 1/4 cup of the rice noodles over the shrimp, followed by a few bean sprouts, 2 of the mint leaves, 2 of the basil leaves, 1 sprig of cilantro, and 2 pieces of serrano, if using; and place 4 of the cucumber sticks and 2 of the scallion pieces on either side of the noodle pile. Roll one piece of lettuce into a cigar shape and place it on top of the noodle pile.

Fold the bottom half of the rice paper wrapper over the filling. Holding the whole thing firmly in place, fold the sides of the wrapper in. Then, pressing firmly down to hold the folds in place, roll the entire wrapper horizontally up from the bottom to the top.

Turn the roll so that the seam faces down and the row of shrimp faces up. Place it on a rimmed baking sheet and cover loosely with plastic wrap. Repeat with the remaining wrappers and fillings. Leave 3/4 inch between each summer roll on the sheet so they don’t stick together, and replace the water in the pan or dish with hot tap water as needed.

If not serving immediately, keep the summer rolls tightly covered with plastic wrap at room temperature for up to 2 hours. Serve with the peanut sauce for dipping. 

 

 

Cheers & Enjoy your Savvy Hip Hops!

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5 Paddles – craft beers delivered!

Posted by Shawn

Monday, May 11th, 2015
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And here we go again! This month, Savvy Hip Hops brings you a new Taste Case of beer and hopefully some new favourites to help you enjoy the warmer weather that has finally arrived! Our April feature is 5 Paddles Brewing Company from Whitby with a variety of beer styles.

If you are not familiar with 5 Paddles and their unbelievable library of beers, read through the following pageshiphops_large of our Beer Backstory Magazine to get to know more about the 4 brewmasters (there were 5 when they started) – who have over 100 different beers made already in the short 2 years that they have been open.

5 Paddles uses the tagline “Durham’s Beer” which is aptly named as they are located just off the 401 in Whitby. The founders all met through a local home brewing club and now they are brewing beers around the clock. They really have become the local hot spot for craft beer, continually selling out everything they make right at the brewery.

Open your Savvy Hip Hops Taste Case…

…and find these eight bottles of beers all in refundable 650mL bottles, so there’s no reason to return your empties to the brewery, although we are sure you will want to visit after tasting these!

Baby Belg
Badass Pal Ale
In Your Face IPA
Home Sweet Home Pale Ale (2 bottles)
Her
Heroine of Niagara Wine Barrel Aged Wheat Ale
Brother Ian’s Belgian 8
Midnight Paddler

Note: some Savvy Hip Hopsters will receive 1 bottle of Belgian Midnight Paddler in replacement for the Midnight Paddler…the brewery was a couple of bottles short at the time of shipping.

Found a new fav?  

Would you like more beer from months’ Savvy Hip Hops? Just call our Savvy Brew Crew & we’ll arrange a special shipment for you (if it is still available at the brewery that is!).  Put us on speed dial – Savvy Hip Hops Hotline 613-SAVVYCO (728-8926) or cheers@savvycompany.ca

Cheers!
Debbie & the Savvy Brew Crew

Introducing…
5 Paddles Brewing Company 

by Shawn McCormick

“Durham’s Beer”, 5 Paddles is conveniently located just 5 minutes off of the 401 in Whitby, and is definitely worth a stop for anyone heading by on the highway! 

Why “5 Paddles”?

The five original founders met through the local home brew club. They had tossed around the idea of starting a bre5 Paddles logowery together but weren’t sure how to do it. Along came Broadhead Brewery in Ottawa, who just happened to provide the exact nanobrewery model that these ambitious home brewers were looking for. That little spark combined with their passion, and soon the brewery was born. Looking for a name, they realized that they all would have a hand (or a mash paddle) in the brewing process as active brewers, and the name just seemed right! 

A Banker, A Mechanic, A Horticulturist, and a Brewer’s Supply Store Owner walk into a bar…5 Paddles Front

It may sound like the start of a corny joke, but the beer coming out of 5 Paddles is no joke! These experienced home brewers all brought their diverse, favourite recipes to the partnership, giving consumers an extremely wide variety of styles to choose from right from the day they opened. Over time, they’ve evolved to where each partner can brew any beer. But that doesn’t mean they have lost their originality! With about 100 beers in their repertoire, these brewers like to experiment and try different things.

Not in the LCBO?

I had a great chat with Ed Woods, who gave up his job as a diesel mechanic to be one of the Paddlers, told me that they have had a hard time keeping up with demand since the day their doors opened two years ago. With a small 2.5 barrel (~225L) system, all of the beer is snapped up through the front door. They aren’t offering keg delivery service yet, but some local bars and restaurants want their beer on tap that they actually come and pick up kegs themselves at the brewery!

At 5 Paddles, “we’ve never spent a dollar on marketing, yet we keep getting busier and busier”, says Ed. “Word of mouth is spreading amazingly fast. The other day, one of the locals was in the brewery and said ‘my neighbour told me that he HAD to stop and try your beer.”

Moving on Up!5 Paddles

Luckily, 5 Paddles has just purchased some 10 barrel (~900L) equipment which is going to allow them to increase their production substantially. They also realized they needed more space and moved late last year to a space nearby that will house the new larger equipment. Ed hopes that at some point, they will “hit a ceiling” and actually have supply meet the demand. Does that mean the end to small batches though? Not at all, as Ed explains that the 2.5 barrel system will be kept for experimenting and running the “one-offs” that 5 Paddles has become famous for.

 Last Words…

5 Paddles BottlesEd and I talk about the changes in Ontario’s craft beer industry. Ed’s excited about the great beer coming out, noting “Great beers are raising the bar for everybody. When I try a great beer, I get motivated and think that I have to make something better than this!”. Indeed his motto isn’t “Try 5 Paddles Beer”, but rather “Try new stuff. Try everybody!”

We raise a glass to the 5 Paddles team!

 

 •Savvy Hip Hops Tasting Notes•

 

5 Paddles makes so many different beer styles, but with their demand outstripping supply, we had to work hard to pull together enough beer for this month’s delivery. You’ll find a little bit of everything in your Taste Case this month, and if you have friends who are into beer, you might want to invite them over to try some of these!

Baby Belge (Belgian Ale)

A sessionable, golden Belgian Ale with the right mix of malt and spice! 4.7% ABV5 Paddles Ales

Tasting Notes:  Golden straw colour. Wheat and cereal notes dominate the nose at first, with hints of honey, lemon, and spice. On the palate, there’s the expected banana and bubblegum influence of the Belgian yeast, and a light hop bitterness and white pepper spice on the finish. Very refreshing sipper for a warm sunny afternoon outside!

Suggested Food Pairing: Food friendly. Try it with Gruyere grilled cheese (with or without caramelized onions on it).

 

Home Sweet Home (Pale Wheat Ale)

With a deeper colour and more malt-forward notes, this fresh and creamy Pale Ale is 5 Paddles’ best-selling beer and comes in at 5%.

Tasting Notes: Malt forward ale with lots of cereal and honey malt on the nose. The palate is a touch sweet at first (all about those honey malts) and then finishes with some nice drying hops. The vanilla is very light and comes through more as some toffee and “double-double” coffee notes. 

Suggested Food Pairing: Classic weeknight burgers on the BBQ, or just about anything fried!

 

Badass Pale Ale (American Pale Ale)5 Paddles Badass Beer

The first beer ever made at 5 Paddles, and refreshing for 6.3% ABV

Tasting Notes: Copper coloured, this is a malt forward Pale Ale with toffee and buckwheat honey  dominating the nose, and citrusy hops notes playing second fiddle.  On the finish, the hops kick in and take over with some tart grapefruit pith dominating the remaining malt stickiness, readying your palate for another sip.

Suggested Food Pairings: Shellfish, fried foods, pizza, or simple cheese and charcuterie.

 

In Your Face IPA (American IPA)

A big, bold IPA with 6.5% ABV, for those of you who love hops!

Tasting Notes:  As brewer Erin Broadfoot describes it, this is “A crisp and easy drinking west coast style IPA that is light on malt flavor and heavy on the hops. Hops lend notes of citrus, chardonnay, lemon and grapefruit.”  What else can we add? It is an excellent take on an American style IPA, with great hoppiness, spice, and malt balanced.

Suggested Food Pairings: This one says Mexican – try with burritos, nachos, or quesadillas.

there’s more…

 

Heroine of Niagara (Merlot Wine Barrel Aged Wheat Ale)5 Paddles Merlot Ale

For those of you who have not tried sour beers, this is a great introductory beer! 6% ABV.

Tasting Notes: With a nose of candied apple and clementine, you know this is something different! On the palate, the sweeteness is contrasted with some grapefruit-like sourness, and hints of dried fruit and oak. The finish is slightly sour and almost has a tannic astringency that is very refreshing. This is a great introduction to the sour beer style!

Suggested Food Pairings: Try this one with Tomato salad with vinaigrette dressing or enjoy in the evening with a chunk of blue cheese!

 

Brother Ian’s Belgian 8 (Belgian Strong Ale)

This is 5 Paddles take on a Belgian Strong Dark Ale, and is a big, bold beer at 9.5% ABV.

Tasting Notes: The nose on this hazy brown beer is all about the sweet malts with toffee, cereal, roasted malt, and molasses. There is raisin and cherry joining on the palate, as well as toffee and light coffee notes. There’s enough hop and malt bitterness to make the finish dry, spicy and delicious!

Suggested Food Pairings: Barbecue, and grilled and roasted meats.

 

Midnight Paddler (Imperial Stout/Black IPA)

Unfortunately we couldn’t get enough Midnight Paddler for all of you, so in your Taste Case you will either have a Midnight Paddler or a Belgian Midnight Paddler. Both have the same beer base which starts as a Russian Imperial Stout with a load of hops (which is why some refer to it as a Black IPA). The difference in the yeast makes a huge difference, and indeed the in brewery, Belgian version is called a “Royal Canadian Quad”. Both 10% ABV.

Tasting Notes

Midnight Paddler: Very dark beer with roasted malt aromas of chocolate and black coffee. Noticeable hops influence in both floral and grapefruit notes. The palate is all stout at first with sweet malt notes at first, then the citrus and pine flavours you’d expect in an IPA hit. 5 Paddles Midnight Paddler

Belgian Midnight Paddler: Same deep colour and roasted malt and cereal aromas. The Belgian yeast used in this one brings out some dried fruit notes (figs and raisins) and some definite banana influence – one of our reviewers described the palate as a “chocolate covered banana”!

Suggested Food Pairings: Grilled meats, rich and creamy desserts like tiramisu or chocolate cheesecake.

 

• Recipes to enjoy with the featured Savvy Hip Hops •

 

With 5 Paddles Badass Pale Ale

Bacon-Wrapped Shrimp     

From Beerchow.com

Prep Time: 5 minutes
Cook Time: 8 minutes
Yield: 34 Servings

Ingredients

1 dozen 12/16 count shrimp – peeled, deveined and tails on
1/2 lb. quality maple-smoked bacon
(Requires 4 wood or metal skewers)

 Method

Preheat grill to medium.

Cut bacon in half so you have 2 shorter strips per slice. Take half piece of bacon and wrap around shrimp totally engulfing it. Slide onto skewer (Remember to soak wood skewers in water, and even when well saturated the exposed ends still may burn apart. You can add tin foil onto the grill outside of the cooking areas where your wood skewer is exposed to the grill flames.) Slide 3 shrimp per skewer.

Grill the bacon wrap shrimp on the skewer for approximately 3 – 4 minutes per side making sure the bacon is cooked. If you’ve wrapped the shrimp properly the shrimp will cook slower and not overcook.

Slide cooked shrimp off of skewer and serve immediately with rice, veggies, and a glass of Badass Pale Ale. 

 

 With 5 Paddles Home Sweet Home Pale Ale

Beer Battered Fish

From Shawn McCormick’s family kitchen

Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 4 Servings

Ingredients

1 lb (500g) white fish fillets (halibut, cod)
½ bottle of Home Sweet Home Pale Ale
1 ¼ cup all purpose flour, plus some additional for dusting
3 tsp baking powder
1 tsp salt
1 tsp pepper
1 tsp paprika
1 egg
Enough oil (2”-3” minimum) to deep fry in the pan you are using.

Method

Heat oil to 375°F

Mix the flour, baking powder, salt, pepper, and paprika well, ensuring there are no clumps of baking powder.

Beat the egg and fold into the flour mixture.

Slowly add the beer, mixing well to get rid of any clumps. You want it slightly thinner consistency than pancake mix, so add more beer or flour until you have the right consistency.

Wash the fish fillets and pat dry with paper towels. When dry, dust them with flour and dip into batter, ensuring they are well coated.

Slowly lower them into the hot oil. Deep fry until golden brown on each side, turning as required. This should take 4-6 minutes per batch.

Serve with fries, salad, and more Home Sweet Home Pale Ale!

 

With (Belgian) Midnight Paddler

Coffee Rubbed Pork Tenderloin                      

From Shawn McCormick’s kitchen

Prep Time: 10 minutes
Cook Time: 21 minutes
Yield: 4-6 Servings

Ingredients

3 lbs (1.5kg)  pork tenderloin

The Rub

4 Tbsp fine ground espresso
3 Tbsp brown sugar
1 Tbsp smoky paprika
1 Tbsp Italian seasoning
1 tsp cumin
1 tsp chilli powder or chipotle powder (more if you like it spicy)
1 tsp ground black pepper
1 tsp salt
BBQ Sauce (optional)

Method

Mix all rub ingredients together. Generously coat the meat on all sides with the rub. Leave in the fridge for 5-6 hours (or even overnight).

Heat the grill on high until it is very hot (over 400°F), then turn the heat setting to medium.

Grill the meat 7-8 minutes per side until the internal temperature reaches 140°F. Baste with optional BBQ sauce if you want. Remove, cover lightly with foil and allow them to sit for 7-8 minutes. They should still be pink and moist in the center.

Slice into medallions and serve with sides and a glass of Midnight Paddler or Belgian Midnight Paddler.

Cheers & Enjoy your Savvy Hip Hops!

 

 

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