Posts Tagged ‘recipe for Falafel’

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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