Posts Tagged ‘recipes with beer’

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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Sarnia’s Refined Fool Brewing delivers beer to your door

Posted by Katy

Tuesday, March 31st, 2015
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To celebrate the winter thaw we enlisted Sarnia’s lone brewery, Refined Fool Brewing Company, to fill your Savvy Hip Hop Taste Case with hard-to-find beer treats. Featured in this case is a wide variety of styles that will match whatever unpredictable weather Mother Nature dares throw our way; from a classic crisp IPA, warm Bourbon Vanilla Porter or do anything Nut Brown ..and many more!

The special treat about these beers is that they are only available in Sarnia – and now they are at your house! Stash them, savour them, share them, but most importantly enjoy them.

In this month’s Savvy Hip Hops Taste Case, you will find bottles of:

Savvy Hip Hops beer of the month clubThe Brouhaha (Nut Brown)

Joe Sent Me (Milk Stout)

Noble Oaf (Rye Saison)

Short Pier, Long Walk (Double IPA)

Antique Peepshow (IPA)

Ripsnorter (Vanilla Porter)

Wheat Didn’t Start the Fire (Hefeweizen)

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…
Refined Fool Brewing Company

by Katy Watts

Refined Fool Brewing Company proudly proclaims on every label that they are a group of teachers, creatives, blue collars, entrepreneurs, musicians & pastors who care about beer. They are, of course, talking about the ten investors who funded Sarnia’s first craft brewery that opened their doors on Davis Street just last May.

Refined Fool BrewsWhat’s in a Name?

The group of 20 to 30 year old professionals first started brewing using propane tanks & a turkey fryer in one of their backyards. Yes, you read that correctly! For their commercial operation they’ve pooled their expertise & converted old maple syrup drums into beer kettles where they brew small batches.

Brewer Dallas Willms explains, “There are a lot of Petrochemical companies in Sarnia so you hear ‘Refined Fuel’ quite a bit. Naming the brewery ‘Refined Fool’ is our way of giving a nod to Sarnia as well as describing who we are and the beer we make. We love to be playful in how we do things, but our pallets are refined.”

The Five Year Plan

Once a brewery has opened their doors, the typical strategy is to create good recipes, brew beer& repeat. Refined Fool, however, came into the brewing business armed with a five year plan to not only brew, but sell beer to local restaurants and distribute provincially through the LCBO. Happily, they’ve found that Sarnia’s thirst for craft beer was much greater than they thought. They have achieved many of their long-term goals in just over a year! “We sold out within the first few days of opening. The support we’ve received from the community has blown us out of the water,” Dallas shares.

Keeping up with demand is a good problem to have, but they’ve had to work hard to keep up. Just 5 months after opening, renovations on a newly leased space started for a 100-person tap room and preparations for a 400-litre brewing system were made. Not only is Refined Fool Brewing going to up production, they’re also going to make it easier for Sarnia to get their brews by offering 12-ounce pints at their new bar area.

What’s Next?

Being located next to Michigan, a state known for its craft beer and established breweries like Founders or Bell’s Brewing, has helped Refined Fool gain momentum with the community. It also acts as brewing inspiration!

There’s no doubt that they are taking notes on what’s booming in the United States and applying that to their processes, but right now they are focused on brewing and making sure your glass never goes empty.

Here’s to the team at Refined Fool Brewing Company & the fool in all of us!


•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!

The Brouhaha (Nut Brown)

BrouhahaBelieve it or not, Brown Ales can have different variations. There’s the Southern English-style which tends to be lower in alcohol and mild, the hopped up American style and the Northern English-style which is moderate in alcohol, sweeter and less bitter.

Tasting Notes:The Brouhaha follows the Northern English-style with 5.7% ABV and a bready malt, hazelnut aroma. This brew is malt forward with toffee, caramel and some yeast-y dark fruit flavours. It finishes dry with a slight taste of roasted nuts.

Suggested Food Pairing:Get your BBQ out! The nutty, caramel and toffee flavours of a brown ale make it a perfect pairing for anything grilled. The caramel in the brew match perfectly with the charred meat and the crisp dry carbonation helps cut through any fat. My suggestion? Make the ultimate cheeseburger and don’t spare any toppings.

 

Joe Sent Me (Milk Stout)

Joe sent meStouts brewed with lactose (milk sugar) can trace their origins back to 1907 when it was claimed that each pint contained “the energizing carbohydrates of ten ounces of dairy milk.” While lactose does enhance richness and texture of beer the nutritional claims of British breweries in the early 1900s are false. That said, enjoying a glass of milk stout is my favourite way to drink milk.

Tasting Notes:This brew pours night black with an enticing aroma of chocolate, brown sugar, dark fruit and caramel. The flavour is more rich milk chocolate and caramel ending with a slight raisin note. This beer is fairly light with a moderate ABV of 5.2% making it very drinkable.

Suggested Food Pairing:Of course a milk stout is going to complement any chocolate dessert or make the perfect contrast for something tart, but why go for standard fair? Pair this milk stout with beef short rib or spicy Asian dishes like Szechuan Noodles with beef. Or you can be your own Chef and try your hand at making the beef and Swiss melt!

 

Noble Oaf (Rye Saison)

Noble OafBière de Saison is a farmhouse ale, brewed originally in Wallonia, the French-speaking part of Belgium. This style lends itself to a wide variety of interpretation by brewers with a flavour profile that includes varying levels of hops, malt, alcohol and yeast-y phenols and esters.

Tasting Notes:The 7.3% ABV Noble Oaf has a soft, fruity aroma dotted with peppery notes from Belgian yeast. The flavour is sweet with pear and a faint taste of banana before pepper and clove kick in at the end. Additional sips reveal slight rye before the Belgian yeast phenols kick in.

Suggested Food Pairing:There are a lot of things going on in a Saison that make it wonderfully refreshing and easy to pair with food. The yeasty esters and spice can be paired with a rustic roast chicken to a tangy chevre or the steamed mussel recipe featuring Noble Oaf we’ve included.

 

Short Pier, Long Walk (Double IPA)

Short Pier Long walkDouble IPAs or Imperial IPAs use double or sometimes triple the amount of hops and malts. The resulting beer can have a range of bitterness and hop characteristics with a malty balance and a higher than average ABV.

Tasting Notes:This 8.4% ABV has over 100 IBUs (International Bitterness Units). The IBU charges goes from 0 – 100 with Lagers checking in at 10 and standard IPAs at around 50. With Short Pier, Long Walk checking in beyond 100 it’s off the charts! As you can imagine there are flavours of citrus (orange, lemon) with that bitter taste of zest and pine kicking in second with biscuit and bread-y malts coming in to lend a balanced hand.

Suggested Food Pairing:This is a big IPA with a high level of IBUs so we’ll have to go big with our pairing! Grab a big platter and your favourite cured meats – salami, prosciutto, and rillettes – strong cheeses like a sharp cheddar or blue cheese and snack away.

 

Antique Peepshow (IPA)

Antique peepshowIPAs were originally brewed with extra hops for the long sea voyage from England to India, taking advantage of the preservative properties of hops to keep beer fresh. While this beer may not be travelling overseas, that didn’t stop the brewers at Refined Fool from packing it full of hops!

Tasting Notes:This 6.1% ABV, 70 IBU (International Bitterness Units) brew has a wonderful hoppy aroma filled with resin and a subtle caramel sweetness. There are big flavours of orange, grapefruit and pine at first sip but they quickly mellow into malty caramel with a touch of earthiness.

Suggested Food Pairing:I love the classic pairing of Antique Peepshow and an Indian curry. Spices like tamarind, coriander and cardamom are a perfect match for the citrus and earthiness of hops.

 

Ripsnorter (Vanilla Porter)

RipsnorterPorters are fairly similar to Stouts except they tend to use malted barley over unmalted roasted barley. The result is a dark medium bodied brew with a balance of sweet and bitter hops. Refined Fool has created their ‘Ripsnorter’ of a Porter by adding Bourbon and Vanilla to strengthen the flavour.

Tasting Notes:This full bodied opaque black brew has an enticing aroma of roasted malt, chocolate, vanilla, caramel and whisky. The flavour does not disappoint with dark fruit, toffee, vanilla and Bourbon supporting the malt-y backbone of caramel, coffee and chocolate. At 8.7% ABV this brew is a slow sipper for a cold spring night.

Suggested Food Pairing:The chocolate and caramel flavours in Ripsnorter would stand up to a big steak, but my favourite pairing is simple vanilla ice cream. Sometimes I’ll even pour a little over a few scoops just to intensify the combination of rich chocolate and subtle bourbon flavours.

 

Wheat Didn’t Start the Fire (Hefeweizen)

Wheat didn't start the fire.This 5% ABV German Wheat Beer is brewed with a high ratio of wheat and uses a yeast that produces flavours of banana and clove (phenols). The prefix ‘Hefe’ means ‘with yeast’, which explains the unfiltered cloudy appearance.

Tasting Notes:Pale/straw in color with high cloudiness. Classic Hefeweizen style, with strong banana and clove balanced by bready/sweet characteristics, and high carbonation. Immensely refreshing and easy drinking.

Suggested Food Pairing:German Wheat Beer loves food; the fruit-y yeast and spice complement a wide range of flavours. Match Wheat Didn’t Start the Fire with simple Mexican-style chicken, spicy barbacoa or enchiladas. The high carbonation of this style will cut through high fat foods like cheese and guacamole so don’t be stingy!

 

• Recipes to enjoy with the featured Savvy Hip Hops •


With The Brouhaha

Beer Brined Chicken with Brown Ale Bean and Sweet Pea Puree

From Jackie Dodd of TheBeeroness

Ingredients

4 chicken thighs, bone-in, skin on

Salt and pepper

Half a bottle of Brouhaha
2 ¼ cups green peas
1 clove garlic, smashed
¼ cup sour cream
3 tablespoons brown ale
½ tsp salt
½ tsp black pepper
¼ cup fresh grated parmesan cheese
2 Tablespoons olive oil
¼ cup green onion

Method

Sprinkle salt and pepper on the chicken thighs and place in a large bowl or baking dish, pour beer over chicken. Refrigerate for 30 minutes (up to 4 hours). In a high powered blender or food processor add the peas, garlic, sour cream, brown ale, salt, pepper, parmesan and olive oil – process until smooth.

Add the peas to a pot over medium low heat, simmer until warmed through. Remove from heat. Remove chicken from brine, pat dry.

Place the chicken skin side down in a cold cast iron skillet, add the pan to medium high heat. As the pan heats, fat will render making the skin crispy. Once the skin is golden brown, turn the chicken thighs and cook until internal temperature reaches 165°F.

Plate the pea puree, add chicken and sprinkle with green onions. Serve with a glass of Brouhaha, of course!


With Joe Sent Me

Joe Sent Me Braised Beef and Swiss Melt

From Steve Cylka of The Black Peppercorn
Serves 6-8

Ingredients

3 Tablespoons oil
2 pounds stewing beef
3 tablespoons butter
2 sweet onions, thinly sliced
1 green pepper, cored and sliced
1 red pepper, cored and sliced
2 cups button mushrooms, sliced
4 garlic cloves, minced
750ml Joe Sent Me Milk Stout
4 teaspoons tomato paste
1 teaspoon paprika
1 ½ teaspoon salt
1 teaspoon ground pepper
6-8 fresh crusty buns3 cups grated Swiss cheese

Method

Preheat oven to 300˚F. In a large Dutch oven, heat oil over medium heat. Add some of the stewing beef to the skillet and brown all sides. Place just enough beef cubes to cover the bottom of the Dutch oven. Once browned, remove the beef and add some more. Continue to brown the beef in batches until they are all browned. Remove beef and set aside in a large bowl.

Melt butter in the Dutch oven. Add the onions, green and red pepper, mushrooms and minced garlic. Sauté, stirring often, until the vegetables are tender, about 6-8 minutes. Stir in the Joe Sent Me, tomato paste, paprika, salt and pepper. Bring to a boil, lower heat and let simmer for 3-5 minutes. Remove from the heat and mix in the brown stewing beef.

Put a lid on the Dutch oven and bake in the oven for about 3 hours. Remove from the oven and increase the oven temperature to broil.

Slice a crusty bun lengthwise, making sure to not slice all the way through. Open it up and place on a large baking sheet lined with aluminum foil. Spoon some of the beef and vegetable mixture in the opening of the crusty bun. Spoon a little extra sauce on the bun. Sprinkle some grated cheese on top of the beef mixture. Do this with the remaining crusty buns.

Place in the oven and broil until the cheese melts, about 3-5 minutes.Serve with a glass of Joe Sent Me!

 

With The Noble Oaf

Saison Steamed Mussels

From Sean Paxton of The Homebrew Chef

Ingredients

2kg (4.4lbs) PEI Mussels, beards removed
8oz unsalted butter
3 shallots, peeled and sliced
1 teaspoon dried thyme (2 tablespoons fresh)
1 teaspoon fennel seed, lightly cracked
1 teaspoon dried orange peel
1 teaspoon Kosher salt
1 bottle Noble Oaf
¼ cup Italian leaf parsley, chopped
Cracked black pepper to taste
1-2 loaves sour dough bread

Method

To prepare the mussels wash the outsides clean of any debris, scrubbing with a clean sponge. Using needle-nose pliers take a hold of the beard where the mussel attaches to the rock) and twist from the shell. Doing this will cause the mussel to die and must be done quickly. If shells are broken or mussels are open and do not close, discard them as they are already dead and dangerous to eat.

In a large pot, over high heat add butter and melt until it just starts to foam. Add the shallots and sauté for 3 minutes till transparent. Add the spices and cook for an additional minute. Add mussels and toss to coat.

Pour in Noble Oaf and seal pot with lid and bring to a boil. Once at a boil, turn the heat down to medium and simmer until all the mussels open, about 4-5 minutes. Turn off heat and serve immediately into deep bowls with warmed sour dough to soak up the incredible broth.

 

With Antique Peepshow

Jalapeno IPA Beer Hummus

From Jackie Dodd of TheBeeroness

Ingredients

2 fresh jalapenos; stemmed, seed and chopped (about ¼ cup)
3 tablespoons tahini
1 ½ cups cooked chick peas, drained
1/3 cup chopped cilantro
1 tablespoon olive oil
1 lime, juice (about 1 tablespoon)
½ teaspoon garlic powder
75ml Antique Peepshow (plus more if needed)

Method

Combine all ingredients in a food processor, process until smooth. Add additional IPA for a thinner dip. Serve with pita or chips.

Remember, most heat from Jalapenos are in the seeds. If you prefer hotter hummus, leave more of the seeds in. If the finished dip is too mild, add ¼ teaspoon chili powder to add some kick!

 

With Ripsnorter

Pecan and Ripsnorter Bread Pudding with Bourbon Sauce

From Alastair MacKay
Serves 12

Ingredients

1 lbs of day old bread (mix of white and light rye) crusts removed
½ cup of unsalted butter (melted)
1 ½ cups of sugar plus 2 tablespoons
5 large eggs
4 cups of 35% cream
Pinch of kosher salt
5 tablespoons of Ripsnorter
½ vanilla bean (split and remove seeds)
2 cups of toasted pecan pieces
½ cup unsalted butter
1 cup sugar
90 ml of 35% cream
75 ml of Refined Fool Ripsnorter Bourbon Porter
Pinch of salt
500 ml Refined Fool Ripsnorter Bourbon Porter
¾ cup brown sugar
½ cinnamon stick
1 whole clove
½ vanilla bean (seeds removed)

Method

Toss bread (1/2” cubes), melted butter and 2 tablespoons of sugar in bowl and mix well. Set aside. Using an electric mixer beat eggs, sugar until light and fluffy (3-4 minutes). Add cream and salt and blend for 1 minute. In a separate bowl mix vanilla bean seeds and Ripsnorter Bourbon Porter and add to egg and cream mixture.Pour mixture over bread and mix well. Add pecans and mix well again.Pour into 13×9 baking dish, cover with plastic wrap and refrigerate for at least 4 hours.Remove plastic wrap and bake at 325F for 1.5 hours or until top is browned and tester (toothpick) comes out clean.Remove from oven at let cool at room temperature for 1 hour. Serve with bourbon Sauce, glaze, whip cream (optional) and mint garnish.

Melt butter in small saucepan over medium heat. Whisk in remaining ingredients and simmer until thickened whisking often (3 minutes). Cool slightly and set aside at room temperature until serving dessert.

Using the other half of vanilla bean from bread pudding recipe), scrape seeds from pod and place in small pot with all ingredients.Reduce liquid by half simmering at medium heat.Strain and reserve for plating of bread pudding. Serve with a glass of Ripsnorter and enjoy!

 

Enjoy your Savvy Hip Hops!

 

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Railway Capital of Canada brews up tasty ‘train beers’

Posted by Katy

Thursday, October 30th, 2014
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Savvy Hip Hops beer of the month club 
Featuring Railway City Brewing Company

– October 2014 –

 

It’s Full Steam Ahead for Railway City Brewing Company – a brewery from the Railway Capital of Canada – St. Thomas, Ontario.

Savvy Hip Hops beer of the month clubUsing all natural ingredients, the brewery brews its popular flagships and seasonals on a 20 hectoliter system with a variety of 10, 20 and 40 hectoliter fermentors. It is quite an operation. 

Depending on the season, you’ll be able to find their beers in pubs all across Ontario; from Windsor to Ottawa corridor…does this sound like train talk?

 

In your Savvy Hip Hops Taste Case, you will find two dead elephants & three iron spikes (LOL!) along with:

Canada Southern Draft – American Pale Lager

Iron Spike Blonde – American Blonde Ale

Iron Spike Copper – American Red Ale

Iron Spike Amber – American Amber Ale

Dead Elephant Ale – English IPA

Double Dead Elephant – American Imperial IPA

Black Coal Stout – American Stout

Cranberry Festive Lager – Spiced Lager

Honey Elixer – English Brown Ale

Found a new fav?

Railway City Taste CaseIf 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 (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…
Railway City Brewing Company

by Katy Watts

Back in the 1850s St. Thomas, Ontario was a bustling center of railway activity. More than 26 lines passed through the city, most headed towards a major city like Chicago or New York. Railway City Brewing Company takes its name from the period of time where St. Thomas was interchangeable with ‘Railway City’ and it held the title of the ‘Railway Capital of Canada’.

St. Thomas Proud

Paul CorriveauAl GouldingRailway City Brewing Company was established in 2008 on Curtis Street by Al Goulding (photo right) and Paul Corriveau (photo left). “Our focus is to produce a wide variety of small batch beers using locally grown ingredients and have fun with names that feature St. Thomas’ great rail history,” explains Paul. Popular seasonals like Hoptoberfest and Cranberry Festive Lager (that you have in your Savvy Hip Hops Taste Case) proudly showcase regionally grown fruits while the alluring Honey Elixir entices you with local honey. Yum!

What’s in a Name?

While a hub for railroads, a ‘little’ known fact about St. Thomas is that Jumbo (yes the elephant) – the prized attraction of the P.T. Barnum Circus – was tragically killed in a railroad accident in 1885. The story goes that Jumbo was leading a younger elephant to safety, but an unexpected locomotive hit & killed the smaller elephant and in a domino fashion the derailed locomotive hit and killed Jumbo too.

Jumbo is featured throughout St. Thomas from a life sized statue at the City’s west entrance to murals adorning downtown buildings. So, of course, why not tribute Jumbo with a large, full flavoured beer…and call it Dead Elephant Ale and Double Dead Elephant Ale to remind us to always live large! Enjoy these signature beers!

Steaming Ahead

With many of their brews winning Ontario Brewing Awards – and here is a long list of recent medals:

Ironspike Amber Ale (Gold Medal in 2011)
Ironspike Copper Ale (People’s Choice in 2011)
Black Coal Stout (Silver Medal in 2011 & a Gold Medal in 2013)
Dead Elephant Ale (Silver Medal in 2010)
Honey Bee’Lixer (Silver Medal in 2012)

Paul says ‘it’s honestly been hard to keep up with demand.” In fact, Railway City was supposed to be the July featured brewery in your Savvy Hip Hops, yet they had run out of beer this summer and we had to do a quick last minute switch to October!

IRailway City logon 2012, they announced that they would be expanding production into a former tool-and-die shop which has brought them the ability to expand their production facility for cans, bottles and draught beer. In addition to being able to produce more beer, they also expanded their tasting room allowing them to showcase their flagships and seasonals to both beer loving locals and brew tourists.

Definitely stop in to visit the brewery next time you find yourself on a train bound for St Thomas…and be sure to look for the Jumbo statue too!

Here’s to Paul, Al & the cool people at Railway City Brewing!

  • Savvy Hip Hops Tasting Notes •

 

Canada Southern Draft

This 4.3% ABV pale lager is clean, crisp and made for long evenings on the patio where only a sessionable beer will do.

Tasting Notes: This lawnmower beer has a sweet start with grain malts followed by some earthy hop spice. It ends with that typical lager kick that keeps you reaching for the next pint. 

Suggested Food Pairings: The crispness of the carbonation works perfectly alongside the fat heavy foods we love to indulge in – hot dogs, pizza, hamburgers.

 

Iron Spike Copper Ale

Brewed using premium Ontario two-row malted barley with fine specialty malts and quality hops, this 4.4% ABV session beer is meant for those long days on the railroad.

Tasting Notes: Malt forward with flavours of caramel, butterscotch, biscuit graininess and a mild hop bitterness mid sip. Ale yeast lends some dark fruit flavours and aromas which adds some sweetness. 

Suggested Food Pairings: The balance between malt and hop creates the perfect complement to sweet, hot or spicy food including many Asian dishes, chili, mango or jalapeno salsa.

 

Iron Spike Blonde Ale

This medium bodied 4.3% ABV brew has a delicate balance between hop bitterness and malt sweetness making it both enjoyable to drink, and very food friendly.

Tasting Notes: Sweet grain comes forward at first with light notes of biscuit that are accented by notes of stone fruit. Hops kick in at the end with a lemon bitterness, ultimately finishing dry with some lingering sweetness. 

Suggested Food Pairings: The light bodied, balanced nature of a Blonde Ale lends itself to be paired with delicate, light flavoured foods. Pair a pint of Iron Spike Blonde Ale with fresh salads, grilled chicken or light flavoured seafood.

 

Iron Spike Amber Ale

Filled with notes of yeasty esthers, this 4.6% ABV amber brew has an enticing aroma and a flavour that seems to develop with every sip.

Tasting Notes: Doughy malt background with toffee sweetness leading into dark fruit flavours of plum, fig and grapes. Hops come in at the end with a floral bitterness to balance the sweetness, but the dark fruit flavour lingers in the aftertaste. 

Suggested Food Pairings: The malt forward sweetness compliments foods that have some caramelization on the exterior. Meats like roast chicken, BBQ or hamburgers would be perfect.

 

Dead Elephant Ale

Named after Jumbo the Elephant who was struck by a train and died in St. Thomas, this 6.5% ABV English-style IPA balances a solid malt base with a one-two hop punch (the hops win).

Tasting Notes: This beer starts off deceivingly malty with biscuit notes and a hint of fruity yeast then opens up to a burst of pine, fresh cut grass and bright grapefruit citrus.

Suggested Food Pairings: The hop flavours in IPAs work well to amplify and cool spice, compliment light fruit and cleanse your palate of fat rich food. Pair with your favorite Indian curry, a deep-fried chimichanga or a perfectly grilled steak.

 

Double Dead Elephant Ale

This 7.5% ABV brew is an amped up, or ‘Imperial’, version of Dead Elephant Ale with twice the amount of hops, and  IBUs (International Bitterness Units) of the original. This beer is for hop heads only.

Tasting Notes: Starts with a solid malt backbone of bready malt, butterscotch and toasted biscuits then leads into big hop flavours of pine, grapefruit rind and earthy bitterness. The hop flavour is somewhat balanced by the malt base, but there is a pleasing lingering bitterness on the palate.

Suggested Food Pairings: The big hops in this beer crave salt and work perfectly with cured meats. Make a snacking plate of sliced ham, sharp cheddar, funky stilton or strong blue cheese and taste how the hops play with salt and fat.

 

Black Coal Stout

This 6% ABV stout is Railway City’s signature seasonal and their most robust brew. With deep flavours of roast coffee and dark chocolate this beer might seem like a deep indulgence.

Tasting Notes: This full bodied brew begins with bittersweet chocolate leading into roast coffee and slight spicy notes of toasted rye bread. 

Suggested Food Pairings: A big stout with roast, chocolate and coffee flavours will overwhelm soft flavoured foods. Pair with pungent soft-ripened cheese, blues, and washed-rinds to make a late night snacking plate or serve alongside your favourite chocolate dessert.

 

Cranberry Festive Lager

Railway City Cranberry Lager-001Brewed with Bala Ontario Cranberries and ginger this 5.5% ABV effervescent beer is warming and refreshing, a perfect combination for those colder winter days.

Tasting Notes: Citrus notes of sweet tangerine and mandarin orange are spiced with warming ginger and tart cranberries before carbonation gives it that crisp refreshing bite. 

Suggested Food Pairings: Turkey or roast chicken of course! 

 

Honey Bee’Lixir

Brewed using honey from the London-area, this 5% ABV brew is truly a tribute to the sweet syrup. While it may smell sweet there is a solid malt and hop base that balances the elixir. 

Tasting Notes: Starts with honey and caramel sweetness which is balanced by a bittering mild coffee roast and hop spice before a lingering dark fruit finish. 

Suggested Food Pairings: The honey and caramel notes pair perfectly with grilled steak or lamb chops with a side of wonderful roasted fall vegetables like squash.

 

Hoptoberfest

Railway City - some cansCan a beer be haunted? Brewed with local wild graveyard hops and Bartlett pears this 5.2% ABV amber lager may be the scariest beer you’ve sipped!

Tasting Notes: Two row malted barley gives this haunted brew a sweet caramel start leading into crisp pear notes that’s balanced by a spicy dry hop finish.

Suggested Food Pairings: This beer is meant for celebrating the harvest and that means big roast meats and all of their accompaniments. Turkey with the trimmings, glazed ham and roast vegetables, roast lamb with garlic and rosemary.

 

Recipes with a splash of the featured Savvy Hip Hops •

 

With Dead Elephant Ale …

Beer Battered Asparagus with Lemon Herbed Dipping Sauce

From: Food Network
Serves 2

Ingredients for the main dish

1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 tablespoon finely grated lemon zest
1 cup Dead Elephant Ale
1 pound asparagus, trimmed
Vegetable oil for frying

Ingredients for the sauce

1/2 cup mayonnaise
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
1/4 teaspoon black pepper
1 teaspoon roughly chopped fresh thyme leaves*
1/2 teaspoon roughly minced fresh rosemary leaves*
Pinch salt

Method

For the sauce: stir together all ingredients and transfer to a small bowl. Chill, covered, until ready to serve.

To fry asparagus heat oil in a heavy saucepan until it reaches 375 degrees F.

Whisk together flour, salt, pepper lemon and zest in a bowl until combined. Add beer and whisk ingredients until smooth. Dip asparagus in batter to coat. Remove excess batter before frying. Gently transfer battered asparagus to oil and fry until golden. Stir gently to prevent asparagus from sticking together. Transfer to a baking sheet that has been lined with paper towels and keep warm in a preheated 200 degree F oven.

 

With Black Coal Stout …

Chocolate Stout Pudding

From: Food Republic
Serves 6

Ingredients

1 cup self-rising flour
1/3 cup caster (superfine) sugar
1/3 cup unsweetened cocoa powder
1/2 cup milk1
3/4 ounces unsalted butter, melted
1 large egg, lightly beaten
1 3/4 ounces dark chocolate, coarsely grated
2/3 cup firmly packed dark brown sugar1
1/2 cups Dark Coal Stoutcream or ice cream, to serve

Method

Preheat the oven to 350°F. Lightly grease six 1 cup ovenproof ramekins. Sift the flour, caster sugar and half of the cocoa powder together into a medium-sized bowl. Add the milk, melted butter and egg and mix well. Add the chocolate and stir to combine. Spoon the batter into the prepared ramekins.

Combine the remaining cocoa powder with the brown sugar and sprinkle over the top of the puddings. Combine the stout and 3/4 cup water in a small saucepan and bring to the boil over high heat. Pour over the pudding batter.

Place the ramekins in a baking tray and pour enough boiling water into the tray to come halfway up the sides of the ramekins. Bake in the oven for 15–20 minutes, or until risen and firm to the touch. Serve hot with cream or ice cream.

 

With Cranberry Festive Lager …

Cranberry Lemon Grilled Chicken

From Katy’s Kitchen
Serves: 4

Ingredients

1 cup Cranberry Festive Lager
1/4 cup fresh lemon juice
3 tablespoons low-sodium soy sauce
1 1/2 tablespoons olive oil
2 teaspoons chopped fresh oregano
1 teaspoon chopped fresh thyme
1 teaspoon freshly ground black pepper
2 teaspoons honey
1/4 teaspoon Worcestershire sauce
3 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray

Method

Combine first 10 ingredients in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator 3 hours, turning bag occasionally.

Remove the chicken from bag; discard marinade.

Fire up the BBQ and heat to medium-high.

Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until done.

Serve with fresh vegetables and roasted potatoes.

Enjoy!

 

With Iron Spike Amber …

Amber Ale Beer Hot Sauce

From: The Beeroness

Ingredients

2 tablespoons olive oil
5 red jalapenos, stems removed, chopped
2 serrano chilies, stems removed, chopped
5 cloves of garlic, minced
12 oz Iron Spike Amber
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1 tablespoons rice wine vinegar
1/2 teaspoon white sugar

Method

In a saucepan, heat the olive oil over medium-high heat until hot but not smoking.

Add the jalapenos and Serrano, cook until soft, stirring frequently, about 5 minutes.

Add the garlic and cook for about 30 seconds, add the beer and then the remaining ingredients.

Allow to simmer for about 8 minutes, stirring occasionally. Remove from heat and allow to cool.

Add the blender or food processor and puree until smooth.

Store in an airtight container in the fridge until you want to add some heat to your favorite dish or make chicken wings.

 

With Honey Bee’lixer …

Caramel Apple Ale Cake

From: The Beeroness
Serves 6

Ingredients for the caramel layer:

3 tablespoons butter
1 cup white sugar
¼ cup Honey Bee’Lixir
2 tablespoons cream
2 large Granny Smith apples, sliced

Ingredients for the cake layer:

1 1/3 cup all purpose flour
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
1 teaspoon baking powder
½ teaspoon salt
1 cup white sugar
½ cup brown sugar
1 large egg
2/3 cup Honey Bee’Lixir
1/4 cup heavy cream
¼ cup melted butter
1 teaspoon vanilla

Method

Add the butter, white sugar and brown ale to a saucepan over high heat. Stir until butter is melted and sugar is dissolved. Allow to boil without stirring until dark amber color, about 5 minutes. Remove from heat, stir in the cream, allow to cool until the bubbling stops.

Arrange the apples slices in a cake pan or deep dish pie pan that has been well greased. Pour the caramel over the apples. In a large bowl stir together the flour, cinnamon, nutmeg, baking powder, salt, white sugar and brown sugar. Make a well in the dry ingredients, add the eggs, beer, cream, melted butter and vanilla, stir until just incorporated. Pour batter over apples.

Bake at 325 for 45 minutes or until golden brown and top springs lightly when touched. Wait precisely ten minutes, invert on a serving plate to remove from pan.

Cheers & Enjoy your Savvy Hip Hops!

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How did you earn your beer today?

Posted by Eva

Tuesday, September 30th, 2014
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Savvy Hip Hops beer of the month club 
Featuring Sleeping Giant Brewing Company

– September 2014 –

 

One of the great wonders of Canada is the Sleeping Giant Provincial Park in Thunder Bay.  It is a table-topped hill resembling a giant lying on his back.  Ojibway legend has it that Nanabijou, the spirit of the deep sea water, was turned to stone when the location of the local silver mine was disclosed to the white man.

hiphops_largeThis month we venture to T-Bay to introduce you to Sleeping Giant Brewing Company. Their motto is, “How did you earn your beer today?” This is founded with the local 4-season outdoor paradise in mind.  The Giant (park that is) is riddled with trails. “It’s tough but worth every ounce of sweat” describes Kevin Brewer of the Sleeping Giant Brewery team.

Everything they do at the brewery is deeply connected to the community.  The park is captured in the company’s logo, the active outdoor culture is part of their slogan – Earn your beer – it’s all about balance!

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

Found a new fav?

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 (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…
Sleeping Giant Brewing Company

by Éva Nagy

 

sleeping giant brewery logoI had the pleasure of speaking with Kevin Brewer of Sleeping Giant Brewing – now there is a name destined to work in the beer industry!  He began his career by volunteering once a week & now works full-time hours – also read as “overtime” that he completes with pleasure he tells me. He loves his job wearing many hats: from invoicing, working the storefront & making deliveries to everything but brewing.

Kyle Mulligan – aka Kegger – has been brewing beer for 10 years.  He and his wife, Drea, dreamed of having their own brewery.  “They opened at the perfect time when Thunder Bay was a Molson & Labatt kind of town”, Kevin shares.  Growing month by month, we’ve help change all that while picking up momentum throughout Ontario.”

Kevin describes Kyle Mulligan & Drea as kind people who encourage others to try every single beer out there.  They motivate you to try something you haven’t tasted it before.  You never know, it might be your next favourite.

Sleeping Giant Brewing is a small & tight team. Kegger is the head brewer.  Drea manages “money & stuff”.  Matt is general manager while Kevin deals with “really tough questions that no one else has an answer for”, he says with a laugh.  Angus is the production brewer who Kevin tries to scare daily as Angus stands quietly thinking amongst the noise of the brewery.  Let’s just say, Angus does not scare easy.

Make everyone happy with beer

Sleeping Giant Beers in mailboxPlain & simply: they are a very small brewery.  Their advantage lies where bigger companies can’t keep up with the creativity of craft brewers.  Nor can they compete with the sense of community and the love of their customers.  Having that conversation about what they do for a living or on the weekend, and knowing their first or last names forges that connection through beer.

Everyone at the brewery is personable, outgoing and bubbly.  They happily share what they are currently brewing, what will be brewing next and even where to go & what to do in Thunder Bay.

Always go local

Over 25 T Bay restaurants are huge fan often using Sleeping Giant beer in their recipes. The bar at Lincoln University has the beer on tap as well as the local (yet corporate) Moxie’s & The Keg.

What is in a name?

Each beer has a local importance:

Elevator – is named for the grain elevator

360º – has everything to do with the local weather.  One day it is 30ºC and the next it’s 10º & snowing.  It’s Kevin’s favourite logo representing all four seasons with a flower, leaf, snowflake and sun.

Hoppet – an ode to the local Sleeping Giant Ski Loppet

Skullrock – now Silver Island is a skull-shaped rock with eery fog

Armoury – their commemorative beer celebrating the 100th Anniversary of the Thunder Bay Armoury

Saison – their anniversary beer.  It’s made with lemon peel & peppercorn and is something very special indeed. 

Drink Superior Beer

Everything is handcrafted using natural ingredients.  They use as much local as possible: water, malt, hops & coffee (Angus’ brother owns the local coffee place).

As beer enthusiasts know, water is an important ingredient in the beer-making process.  Their special water source is Lake Superior.  It provides clean & fresh water with its unique minerality.  Malt is from Canada Malting Company.  As for hops, Kyle has grown his own.

On the horizon… 

They are working full steam ahead brewing beer to keep up after a really busy summer. By October, they will have their canning machine.  They are not yet at full bottling scale but the new 30 barrel fermenter and bright tank should help things along.

Tis the season for a Pumpkin beer….they are patiently awaiting the pumpkins to ripen.  It will be small batch and made full-scale only if everyone enjoys it.  Kegger’s creations rarely disappoint.

How did you earn your beer today?

The folks at Sleeping Giant Brewing Company firmly believe that you need to “earn your beer”.   Whether you challenged yourself at the gym, a day of skiing or activities outdoors, a day at work or a toddler at home … it is all about balance.

So, now the question remains … What have you done today to earn your beer?

 

• Savvy Hip Hops Tasting Notes •

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

first beer glassElevator Ale

A refreshing wheat beer (typically hazy) with 4.5% ABV (Alcohol by Volume) & 26 IBUs (International Bittering Units).  Serve with a wedge of lemon or an adventurous grapefruit twist.  Just over 50% wheat malt with the balance being 2-row pale ale malt and a small measure of Pilsen malt.

Tasting Notes: Bright golden with pleasant aromas of wheat & citrus.  Locally sourced honey adds sweetness while the Pacific Northwest hops give it balance.

Suggested Food Pairing: honeydew melon, light fish like tilapia, in batter for fish & chips or onion rings (like at Thunder Bay’s The Foundry Pub).  Bring out Elevator’s citrus notes with Oven-Poached Pacific Sole with Lemon Caper Sauce.

360º Ale

This Pale Ale is 5% ABV with 37 IBUs. The style is similar to North American Pale Ale & Amber Ale. Brewed with North American 2-row pale malt & crystal malts (for colour & flavour) & balanced by 3 different hops added at 3 different times during the brewing process.

Tasting Notes:Crystal-clear copper colour. The focus lies within the sweet aromas of wildflower honey, burnt sugar, candied apricot, peach, citrus (tangerine, pink grapefruit) & slight hop bitterness.

Suggested Food Pairing: cheeses, spicy chicken and Indian curry.  Slather Sleeping Giant’s Beer-becue Sauce on veggie kabobs, pork, beef or chicken… it is very versatile!

 

Armoury Ale

Sleeping Giant’s commemorative beer celebrating the 100th Anniversary of the Thunder Bay Armoury.  This Scottish Ale-style is 5% ABV with 23 IBUs and created with 5 different malts.

Tasting Notes: Nutty (hazelnut, almond) aromas & flavours along with coffee, burnt sugar/molasses and a hint of smoky earthiness. Malty sweetness in the foreground with wee bit of hop in the background.

Suggested Food Pairings: Grilled steak, planked/pan-seared salmon and roasted/barbecued chicken to match the slight smokiness.  To keep in step with Sleeping Giant Brewing Company’s sense of adventure, consider game meats – duck, venison, lamb, bison.  To enhance this ale’s earthiness, accompany your meal with mushrooms, beets, turnips and potatoes.  A stew or casserole would bring these elements together quite nicely – like Gamekeeper’s Pie.

 

Coffee Vanilla Porter

The brewery created a robust beer with vanilla beans and locally roasted coffee (both added post-fermentation).  This porter is 5.5% ABV.

Tasting Notes: It will be no surprise to you to find aromas & flavours of roasted coffee and vanilla.  You may also discover notes of (burnt) caramel, toffee and a slight fruitiness.

Suggested Food Pairings: Kegger recommends barbecued, roasted or smoked meats and chocolate desserts.  Ooh! I’m thinking gooey brownies.

 

Skullrock Stout

A complex profile resulting from 6 different malts & toasted oats and balanced by a single aromatic English hop addition.  It is 5% ABV with 30 IBUs.

Tasting Notes: Exactly what you want from richly roasted grain – slightly sweet chocolate flavour.  The toasted oats make their appearance as smooth silkiness.  Skullrock will be sure to please stout-lovers and novices alike.

Suggested Food Pairings: blend into truffles and chocolate cake.  Use 1 cup of their Oatmeal Stout in Coffee & Chipotle-Rubbed Steak Kabobs with Stout Molasses Pan Sauce.

 

Hoppet IPA

At 6.5% ABV and 70 IBUs you will notice the refreshing hop bitterness.  The use of Pacific Northwest hops with 4 additions in the kettle as well as dry hopping, ensures that distinctive aroma & flavour.

Tasting Notes: Hazy copper colour with aromas of candied lemondrops, stone fruit & grapefruit pith. Tropical (pineapple), citrus & stone fruit, floral wildflower honey and a hop bitterness that really lingers and cleanses the palate.

Suggested Food Pairings: curry and Thai cuisine.  Try the Outstanding Wings recipe (below) from a long time Savvy friend, Jerry (who is also the VJ at many of our events).

 

#Selfie Saison

A Belgian Farmhouse Ale originally known as lower alcohol (3-3.5%) rustic ales brewed on farms in fall & winter to serve to seasonal farm workers (“les saisonniers”) in the summer.  They were entitled to up to 5 litres per day – they earned their beer!  Modern Saison now are complex with fruity & spicy notes, high carbonation and ranges between 5 to 8% ABV.

Tasting Notes: There is lots going on here!  Aromas full of spices (ginger, peppercorn & cardamom), fruit (pineapple & dried sultana raisins) and an enticing earthiness.  On the palate you will find comfort in biscuit, brioche & rising dough.  Refreshing citrus, lemon pith & peel wakens the Sleeping Giant … I mean, palate.  You may notice it tastes somewhat boozy but I don’t hear anyone complaining.

Suggested Food Pairings: Farmhouse Foods for Farmhouse Ales, right?  Bucking tradition, aromatic Asian & Middle-Eastern dishes would suit the Saison.  Check out the recipe for Grilled Meatloaf Sandwiches.

 

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

 

With Elevator Ale …

Oven-Poached Pacific Sole with Lemon Caper Sauce

From NY Times
Serves 4

Ingredients for the main dish

1 1/2 pounds Pacific sole or flounder fillets
Salt and freshly ground pepper
1 tablespoon extra virgin olive oil
3 tablespoons finely chopped shallot
1 cup dry white wine (you can also use rosé; the sauce will have a pink hue)

Ingredients for the sauce

1 plump garlic clove, minced or puréed (more to taste)
2 tablespoons capers, rinsed and coarsely chopped
1/4 cup fresh lemon juice
3 tablespoons extra virgin olive oil
2 to 4 tablespoons finely chopped parsley

Method

A fish piccata of sorts, this dish is easy to make and the sauce is perfect for delicate fish like sole or flounder, as well as more robust fish like swordfish.

Preheat the oven to 400 degrees. Oil or butter one or two baking dishes large enough to accommodate the fish fillets in one layer. Lay the fish in the dish(es) and season with salt and pepper.

Heat the olive oil over medium heat in a small or medium skillet and add the shallot. Cook, stirring, until tender and translucent, about 3 minutes.

Add the wine to the pan, bring to a boil, and pour the wine and shallots over the fish. Return the skillet to the stove (make sure the heat is off) for later use.

Cover the baking dish with foil and place in the oven. Bake 8 to 10 minutes, or 5 minutes for each 1/2 inch of thickness, until the fish is opaque and pulls apart easily with a fork.

While the fish is in the oven, whisk together the garlic, capers, lemon juice and olive oil. You can also mash the garlic in a mortar and pestle and work in the capers, lemon juice and olive oil, though I prefer the capers chopped, even some intact, and not puréed.

When the fish is done remove it from the oven and carefully transfer to a platter or plates. Cover and keep warm. Pour the liquid in the baking dish into the skillet and turn the heat on high. Reduce, stirring often, to about 1/4 cup – it should be thick – and stir in the garlic and caper mixture and the parsley. Whisk together, taste and adjust seasoning, pour over the fish and serve.

 

With 360º Ale…

Sleeping Giant’s Beer-becue Sauce

From Chef Rachel Globensky

Ingredients

1 onion, chopped
4 cloves garlic, chopped
1-1/2 cups crushed tomatoes (or ketchup, in a pinch)
3/4 cup Sleeping Giant 360º Ale
1/2 cup packed brown sugar
1/3 cup cider vinegar
1 tablespoon grainy mustard
1 tablespoon molasses
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon granulated sugar
1/2 tablespoon Worcestershire sauce
1/2 tablespoon grated fresh ginger (or 1/2 teaspoon dried)1 teaspoon hot sauce
1 teaspoon salt
1/4 teaspoon ground black pepper
1 pinch cayenne pepper (or more, if you’d like)

Feeling fancy?  You can add any or all of these …

1/2 tablespoon grated fresh ginger
1/2 tablespoon grated orange zest
1 teaspoon crushed red pepper flakes

Method

It’s easy peasy!

Throw everything into a blender and whiz around until it’s fairly smooth.  You can use it as a marinade, or as a sauce while you’re grilling veggie kabobs, pork, beef or chicken.  It’ll keep in the fridge for about a week, but I’m betting it won’t last that long!

 

With Armoury Ale …

Gamekeeper’s Pie

Serves 6

Ingredients

50g butter
1 tablespoon olive oil
1 large onion, chopped
2 carrots, chopped
700g mixed game meat (partridge, pigeon, pheasant, rabbit & hare all work well), deboned and cut into 3cm pieces
300g pack venison sausages (about 6 sausages), removed from their skins
2 tablespoon plain flour
1 tablespoon tomato purée
150ml red wine
500ml chicken or beef stock
1 tablespoon Worcestershire sauce
1 bay leaf
4 teaspoon thyme leaves, chopped
400g potatoes, cut into chunks
600g mixed root vegetables (use parsnips, celeriac, swede or turnips), cut into chunks
2 tablespoon milk

Method

Heat half the butter and the oil in a large pan, add the onion and carrots, and cook for about 10 mins until soft. Add the game and sausage meat to the pan.

Turn up the heat, squash the meat with the back of your spoon to break it up, and cook for 10 mins until nicely browned.

Stir the flour and tomato purée into the meat, cook for 1 min, then add the wine, stock, sauce, bay and 3 teaspoons thyme. Bring to a simmer, reduce the heat, cover with a lid and cook for 1 hour.

Remove the lid and cook for 15 minutes more until the meat is tender and the sauce has thickened.

Put the potatoes and veg in a large pan, cover with water, bring to the boil and cook for 20 minutes until really tender. Drain, leave to steam for 5 minutes, then mash with seasoning, milk and the remaining butter.

Heat oven to 220C. Tip the meat into an ovenproof dish and spoon on the mash. Sprinkle with the remaining thyme and bake for 45 mins until the top is golden and the sauce bubbling.

 

With Skullrock Stout …

Coffee & Chipotle-Rubbed Steak Kabobs with Stout Molasses Pan Sauce

From Serious Eats – Marvin Gapultos
Serves 4-6 as appetizers

Ingredients for the rub

1 tablespoon ground coffee
2 teaspoons brown sugar
1 teaspoon unsweetened cocoa powder
1 teaspoon chipotle powder, or other chili powder
Kosher salt and freshly ground black pepper
2 boneless rib eye or strip steaks, each about 1-inch thick (about 1 pound total)
1 tablespoon canola oil 

Ingredients for the pan sauce

2 teaspoons flour
1 cup oatmeal stout or chocolate stout beer
1 tablespoon soy sauce
2 teaspoons molasses

Method

To make the rub, combine the coffee, cocoa powder, sugar, chipotle powder, 1 teaspoon salt, and 1 teaspoon pepper in a small bowl. Evenly distribute the rub on all sides of the steak, making sure to rub and massage the spices into the meat. Set the meat aside for at least 40 minutes.

Heat the oil in a large cast-iron pan over moderately high heat. When the oil is shimmering and nearly smoking, place the steaks in the pan and cook until brown and crusty, about 3 to 4 minutes per side. Steaks should register 125°F on an instant-read thermometer for medium-rare. Remove the steaks from the pan and rest on a cutting board for at least 10 minutes.

To make the pan sauce, pour off all but 1 tablespoon of fat from the pan. Whisk the flour into the fat in the pan and cook until brown, about 1 minute. Stir in the stout, soy sauce, and molasses and continue to whisk until the sauce is reduced and thickens a bit, 3 to 5 minutes longer. Taste the sauce and season with salt and pepper. Remove the sauce from the heat.

Cut the rested beef into 1-inch cubes and transfer to a large platter. Drizzle the warm pan sauce over the cubed steaks and serve immediately with toothpicks.

 

With Hoppet IPA …

bbq wingsOutstanding Wings

From the kitchen of our long time Savvy friend Jerry who you will meet at a Savvy Event where he is often VJ-ing spinning vintage vinyl  while enjoying a Canadian wine or craft beer.  Definitely a multi-talented guy!

Jerry’s Notes: some recipes are not written down, but jotted as mine is here.  Try it out & customize as you like to create perfect chicken wings.

Ingredients

Fresh chicken wings (recommended) – split or not, it’s up to you.
Your favorite habanero sauce (my favorite is Chilli Chillis from Manotick)
Canjun mix spice
Dried paprika

Method

Fire up your BBQ to med to med high BBQ.

Place wings on BBQ and brush on habanero sauce of choice.  Sprinkle Cajun and/or paprika directly onto the chicken wings as they are BBQing.  Everything should stick nicely to the sauce.  My wife prefers paprika, I like the Cajun … honestly, but both together work well too.

Let cook for 10 mins or so, flip and repeat.  Once they start to sizzle nicely, brush a bit more sauce on, flip after a minute and do one more brushing.

Et voila!

 

With #Selfie Saison …

Grilled Meatloaf Sandwiches

From Food Network – Farmhouse Rules
12-15 servings

Ingredients for the Meatloaf

1 cup whole milk
3 potato rolls, torn
1 tablespoon chopped fresh rosemary
4 celery stalks, chopped
2 carrots, chopped
1 white onion, chopped
1 pound ground bison
1 pound lean (90/10) ground pork
1 pound ground veal
1 cup grated Parmesan cheese
1/4 cup Worcestershire
3 eggs, lightly beaten
Freshly ground black pepper 

Ingredients for the glaze

1 cup ketchup
1/2 cup dark brown sugar
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar

Ingredients for the sandwiches

Canola oil spray, for spraying meat and rolls
12 to 15 onion slider rolls
12 to 15 slices Cheddar cheese
1/2 cup mayonnaise
12 to 15 pieces green leaf lettuce
12 to 15 thinly sliced pieces red onion
12 to 15 slices tomato

Method for the meatloaf

Preheat the oven to 425 degrees F and line a 9-by-13-inch baking dish with foil.

In a small bowl, add the milk and bread and set aside. To the bowl of a food processor, add the rosemary, celery, carrots and onions. Pulse until the vegetables are medium chopped, about 15 seconds.

In a large bowl, combine the ground bison, pork and veal. Add in the bread mixture, chopped vegetables, Parmesan, Worcestershire, beaten eggs and some pepper and mix with your hands to combine.

Continue to mix the meat for about 2 minutes or until the seasoning and vegetables are evenly distributed. Place the meatloaf mixture into the lined baking sheet and gently shape into a flat football.

Method for the glaze

In a medium bowl, whisk together the ketchup, brown sugar, Dijon mustard and apple cider vinegar.

Spread the glaze evenly over the surface of the meatloaf. Bake for 40 minutes. Let cool for 10 minutes before cutting.

Method for the sandwiches

Preheat a grill to medium high.

Spray the meatloaf pieces with canola spray and place on the grill for 3 minutes per side. Spray the insides of the onion rolls with canola spray and grill for 1 minute per side.

Transfer the grilled meatloaf and rolls to a plate and assemble the sandwiches. Begin with a roll, top with cheese, some mayonnaise, a piece of lettuce and onion and a slice of tomato.

Add a piece of meatloaf and serve immediately.


With Coffee Vanilla Porter …

Chewy Fudgy Homemade Brownies

Serves 4 

Ingredients

1/2 cup (115g) salted butter*
8 ounces (228g) coarsely chopped quality semi-sweet chocolate*
3/4 cup (150g) granulated sugar
1/4 cup (50g) light brown sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup + 2 Tablespoons (80g) all-purpose flour (measure this accurately)
2 Tablespoons (11g) unsweetened cocoa powder
1/4 teaspoon salt
1 cup (180g) semi-sweet chocolate chips

Milk Chocolate Frosting (optional)
1 and 3/4 cups (210g) confectioners’ sugar
1/4 cup (22g) unsweetened cocoa powder
1/2 cup (115g) unsalted butter, softened to room temperature
2 Tablespoons (30ml) heavy cream or half-and-half
1 teaspoon vanilla extract
salt, to taste

Method

Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave.

Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.

Adjust the oven rack to the lower third position and preheat oven to 350F degrees. Line the bottom and sides of a 9×9 inch square baking pan* with aluminium foil, leaving an overhand on all sides. Set aside.

Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, and salt. Once combined, fold in the chocolate chips.

Pour batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done.

All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished.

Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan using the overhang on the sides and cut into squares.

For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut.

For the optional frosting

Sift together the confectioners’ sugar and cocoa powder making sure that there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes.

Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet.

Frost the brownies before or after cutting into squares, whichever you prefer.

The brownies will stay fresh in an airtight container at room temperature for 1 week. Unfrosted brownies freeze well, up to 2 months.

Baker’s Notes:
I love to use salted butter here. If you choose to use unsalted, don’t increase the salt in the recipe. I find that there is no noticeable taste difference between using salted and unsalted butter in this particular recipe.

I typically use Baker’s, Ghirardelli, or Trader Joes chocolate. Try using bittersweet chocolate for a deeper, darker flavor.

You may use an 11×7 inch baking pan instead – the bake time is about 35-40 minutes.

 

Cheers & Enjoy your Savvy Hip Hops!

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Beer making with adventure at Perth Brewery

Posted by Debbie

Monday, September 1st, 2014
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Savvy Hip Hops beer of the month club 
Featuring Perth Brewery

– August 2014 –

 

Summer is far from over even though many signs are popping up that fall is in the air. This month’s Savvy Hip Hops brings you an assortment of brews to crack open & enjoy the last of the lazy days of summer.

Savvy Hip Hops beer of the month clubWe are excited to introduce you to Perth Brewery this month with 8 different beers in the 2-4 that has landed at your doorstep. This little known brewery is certainly making a big impact as just this past weekend they were named Top Brewery at the National Capital Beer Festival 2014 in Ottawa.

This month our Savvy Brew Crew member Meaghan Baskin chatted with Jeremy Steeves, owner of Perth Brewery to learn more about this local, family operated brewery and their beers. Most of Jeremy’s life has been dedicated to the brewery and the business, as his father, Terry, opened the brewery in 1993. The passion and pride that Jeremy exudes is contagious as he tells you about the brewery and how they have grown (and are still growing).Perth Brewering cans

From refreshing lagers to full flavoured ales, and the ability to make your very own on their premise, Perth Brewery has a beer for newbies and seasoned pros. With the brewery growing each year, expect even more brews to pop up and join the impressive selection they already boast.

So, grab a can and read on to learn more about Jeremy and the team at Perth Brewery!

Open your Savvy Hip Hops Taste Case…

Honey Lager
Euro Pilsner
Cream Ale
Easy Amber
Black Lager
Hopside IPA
Budbuster IPA
Wheelhouse Dark
Oatmeal Stout

Found a new fav?

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 (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

 

Introducing…
Perth Brewery

 

by Meaghan Baskin

 All in the family

To say that Perth Brewery is family, is an understatement. Shortly after being established in 1993 by Terry Steeves, his son Jeremy took to the brewery life starting while he was in high school. Jump to 2014 and Jeremy is now the owner and manager while Terry’s girlfriend Kathy and her friends are now also involved in the operations of the brewery. With the fifth major expansion to the brewery underway, more family and friends will begin to call the brewery home.

Perth Brewery hops and glassesWhen Perth Brewery first opened their doors, the focus was on allowing customers to customize and package their own beers. With all the renovations taking place, there has been a shift towards changing people’s perceptions of what the brewery does and introducing them to a world of “serious brewing”.  Customers can still make their own special brews, but more are choosing to try the brewery’s selections, learn more about the beers and their brewing process. The expansions have seen the brewery grow from 1800 sq. feet to 10,000 sq. feet and will now include an expanded retail shop and a tasting bar.

They did what?!?

It’s safe to say that you’ll be seeing and hearing more about Perth Brewery. Jeremy has big plans, ideas and a sense of adventure when it comes to beer making.  They have collaborated with Temple’s Sugar Bush to make a Maple Ale that is available year-round at the sugar bush.

At the Perth Garlic Festival, the brewery made a special one-time beer called Garlic Breath, with… yes locally grown garlic! Perhaps not a beer for everyone, but the adventurous and curious alike gave it a shot, and made the brewery’s booth a must see at this summer festival.

And it does not end at that. There’s talk of a banana & chocolate porter, a root beer, a hemp beer, an apple ale and a pumpkin beer too.  “These creations will be made with ingredients as local as I possibly can get my hands on,” says Jeremy.

A place for everyone

With all their recent growth, Perth is a small town and definitely has that ‘small town feel’. Locals regularly pop in to visit the brewery & are on a first name basis with those who work at the brewery. Both brewery employees and customers alike interact at the brewery and around town as if they have been long-time friends.

Perth Brewering chalkboardAnd the word is getting out about this friendly place. Located right off Highway 7, it’s even busier these days with crowds of cottagers passing through. Added to that, the brewery is involved in as many local events as possible, including this past weekend’s National Capital Craft Beer FestivalThe brewery was recently mentioned in The Globe & Mail’s ‘Best of Ontario- Eastern Ontario’s Top Breweries’.

Stay tuned…

In 21 years, Perth Brewery has accomplished what some breweries could only hope for. With many great ideas in the works, it’s only a matter of time before they achieve more. When asked about his favourite beer at the brewery, Jeremy couldn’t pick just one. “Different situations call for different beers” is how he replied. With many to choose from in your Savvy Hip Hops Taste Case, grab one & say cheers to Perth Brewery!

Enjoy your Savvy Hip Hops Taste Case!

 

 

• Savvy Hip Hops Tasting Notes •

New brews are popping up all the time at Perth Brewery. In this month’s Savvy Hip Hops Taste Case are some of their signature (and favourite) flavours.

The beers are in order of lightest to fullest body, but feel free to try them as you see fit! Meaghan shares her notes about each beer, along with her picks on what to serve…and some fun recipes too!

Perth Brewery Honey LagerHoney Lager (5% alc.)

A light, easy drinking beer, this beer is best paired with everything about summer…friends, BBQs, lake side dock…and the list goes on!

Tasting Notes: The sweet honey aroma is the first thing you will notice about this beer. It also has nice aromas of malt, sweet cereal, and dried banana. Honey is certainly the major flavour, followed by sweet cereal and malt. A short finish, with tastes of lingering honey.

Suggested Food Pairing: This beer would go nicely with picnic fare, pub foods and roasted white meats.

 

Euro (European Style Pilsner, 5% alc.)

With mild hop and malt flavours, this European style pilsner has 28 IBUs and is a refreshing choice in the summer or any time of the year.

Tasting Notes: A lovely aroma of stone fruit and cereal. It tastes of toasted cereal, light straw, and is extremely refreshing and crisp. It has a medium/short finish with lingering tastes of bitter hops.

Suggested Food Pairing: This beer is also very food friendly and would match well with roasted meats and Asian cuisine.


Cream Ale (5% alc.)

A classic beer style, this cream ale is crisp and clean, with a golden amber colour.

Tasting Notes: Pear, cereal and malt are all present in the aroma. Flavours of oatmeal, cereal, sweet corn and a touch of tropical fruits are noticeable in this brew. The finish is medium, with a lingering taste of slight bitter hops, and has a nice creamy mouthfeel.

 Suggested Food Pairings: Enjoy with chicken, fresh fish, salads & light nutty cheeses

 

Perth Brewery Easy AmberEasy Amber (Red Ale, 5% alc.)

A well-balanced, smooth and easy drinking red ale at 20 IBUs, this beer is great for someone looking for a bit more flavour while still being refreshing.

Tasting Notes:Overwhelming butterscotch aromas, followed by caramel and a light floral scent are a pleasant surprise. Flavours of roasted coffee, toffee and butterscotch candy in the initial taste, and also noticeable in the medium length finish.

Suggested Food Pairings:Roasted meats and poultry would be excellent with this beer, as well as fruity mild cheeses and grilled vegetables.

 

Black Lager (Dark Lager, 5% alc.)

At 20 IBUs, this lager is surprisingly light and easy drinking. It’s a good choice for someone interested in learning more about the versatility of dark beers.

Tasting Notes:Lovely sweet aromas of toffee, molasses, black plum and coffee are found in this beer. A smoky flavour is the first taste you’ll notice, followed by coffee and raisin. The finish is short and leaves your mouth with a sweet smokiness.

Suggested Food Pairings: A hearty pot roast, burritos, or even creamy potato salad would do the trick!

 

Perth Brewery Hopside IPAHopside IPA (American Style India Pale Ale, 5.5% alc.)

Coming in at 50 IBUs, this beer is for any hop-head and anyone else learning the magic of the IPA. Golden in colour, fruity and floral in flavour; just a wonderful beer

Tasting Notes: Strong aromas of pink grapefruit hit you right away, followed by other notes of citrus and floral. The flavour is very similar to that of the aromas; strong grapefruit, with bitter lemon/lime/citrus. The finish is long, with notes of grapefruit.

Suggested Food Pairings: Classic IPA pairings are spicy cuisine, so think spicy Mexican dishes, Thai or Indian curries. 

 

Budbuster IPA (Double India Pale Ale, 6.5% alc.)

A step up from Hopside, this double IPA is for the seasoned hophead! At 105 IBUs, this is a full flavour, hop intense brew.

Tasting Notes: Interesting aromas of chocolate, tropical fruits/banana, and the usual suspect of citrus/grapefruit. The flavour is a sweet floral, with lots of notes of bitter citrus. A nice long finish, with a fantastic citrus taste.

Suggested Food Pairings: Similar to the Hopside IPA, spicy foods would pair nicely, or salty cured meats, grilled or sauced meats, and strong cheeses.

 

Perth Brewery Wheelhouse DarkWheelhouse Dark (Dark Ale, 5% alc.)

A deep, rich dark ale at 35 IBUs, this dark ale has a bit more hop flavour and is a good choice for the start, middle or end to your day! 

Tasting Notes: Lovely aromas of coffee straight away, followed by prunes and raisins. The flavour is rich and smoky, with tastes of roasted coffee, toast and dark chocolate. A medium finish that leaves your mouth with a creamy, rich feeling and flavours of coffee.

Suggested Food Pairings: This beer calls for hearty foods like grilled meats, sausage, smoked salmon and roast pork.

 

Perth Brewery Oatmeal StoutOatmeal Stout (Stout, 5.5% alc.)

This full-bodied beer is brewed using real oatmeal, and has a rich roasted barley profile. At 60 IBUs, there is some hop to this beer, and would definitely be a good choice for a night cap!

Tasting Notes:Strong aromas of coffee and vanilla right away, with chocolate and cigar notes following. Rich and flavourful tastes of coffee, dark chocolate, vanilla, breakfast cereal and slight smoke leave your mouth with a long finish with lingering tastes of roasted coffee and dark chocolate. 

Suggested Food Pairings: Rich and spicy foods would do nicely with this beer. Try barbecued meats, Mexican mole sauce, or Szechwan dishes. Even a chocolate espresso cake or cream puffs would be a nice treat with this rich beer.

 

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

 

With Hopside IPA…

IPA, Gin &  Grapefruit Cocktail

Drink Craft Beer Gin & Grapefruit CocktailFrom Drink Craft Beer
For one cocktail

Ingredients

1 part Gin (a low juniper gin, preferably)
1 part grapefruit juice to 2 parts Perth Brewery Hopside IPA
1 tsp simple syrup (adjust to taste if you prefer a sweeter drink)
Sprig of mint
Wedge of grapefruit

Photo at right is made with different products, yet shows off the final cocktail as a piece de resistance!
Source: Drink Craft Beer web site

Method

Shake gin, juice and simple with ice.

Pour into glass and top with beer.

Add sprig of month and wedge of grapefruit to the glass.

 

With Wheelhouse Dark Ale…

Beef Stew with Dark Ale

From The Food Network

Ingredients

10 oz double smoked bacon, cut into 3/4 x 1/2-inch pieces
2 Tbsp all-purpose flour
1 ½ lb. beef, chuck, cut into 3/4-inch cubes
1 Tbsp salt
1 tsp ground black pepper
2 Tbsp vegetable oil
1 onion, sliced
½ lb. cremini mushrooms, quartered
1 large carrot, diced large
2 stalks celery, diced large
4 clove garlic, minced
2 large potatoes, peeled and diced large
1 Tbsp molasses
½ tsp caraway seeds
½ tsp paprika
1 tsp mustard seeds
Coarse salt and freshly cracked black pepper, to taste
1 can Perth Brewery Wheelhouse Dark Ale
2 cup beef stock
Fresh chives, for garnish (optional)

Method

Heat a Dutch oven or medium stock pot over high heat and add the bacon. Render the fat and cook until the bacon is crispy, about 7 minutes. Remove the bacon and drain. Reserve.

Coat the beef with the flour, salt and pepper. Brown the beef in the bacon fat on all sides, being careful that the meat doesn’t scorch. Remove from pot. Reserve.

Use the same pot, reduce the heat to medium and add the vegetable oil. Add the onion, cremini mushrooms, carrot, celery and garlic. Use a splash of beer to deglaze the pot. Loosen and scrape all the brown bits sticking to the bottom of the pot. Sauté the vegetables for 4 minutes or until the vegetables brown and begin to soften.

Add the molasses, caraway seeds, paprika, mustard seeds and salt and pepper. Return the bacon and beef to the pot. Add the beer and stock and bring to a boil. Reduce the heat and simmer and partially cover the pot.

Occasionally skim the foam from the top of the stew. After 45 minutes of cooking time, add the potatoes. Continue cooking stew for another 45 minutes or until the beef is tender and the potatoes are fork tender. Garnish with fresh chives and serve.
 

 

With Honey Lager…

Classic Beer Can Chicken

From About Beer
Serves 4

Ingredients 

1 whole chicken (about 4 pounds)
1 can Perth Brewery Honey Lager (room temperature)
2 cloves garlic, minced
2 sprigs fresh rosemary
2 teaspoons olive oil
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes, crushed
Juice of 1 lemon

Ingredients for the Rub 

1 teaspoon paprika
1 teaspoon salt
1 teaspoon fresh rosemary, chopped
1 teaspoon dried thyme
1/2 teaspoon black pepper, ground
1/2 teaspoon lemon zest

Method

Combine all rub ingredients in a small mixing bowl. Set aside.

Remove giblets and the neck from chicken. Sprinkle all over with rub, including cavity. Open can of beer and discard half of it.

Place, minced garlic, rosemary, thyme, lemon juice, and pepper flakes in it. Make sure to pierce two more holes on the top of beer can. Place chicken on top of can.

Preheat grill for a medium heat. Place birds on grill balanced by the beer cans.

Grill over indirect medium heat for 1 1/2 to 2 hours until internal temperature of thigh is 180 degrees.

Remove chicken when finished cooking and let sit (with beer can still intact), for 10 minutes before carving.

 

Cheers & Enjoy your Savvy Hip Hops!

 

 

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