Posts Tagged ‘Refined Fool Brewing Company’

No fooling around at this brewery!

Posted by David

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

Open your Savvy Hip Hops & you will find…

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

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

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

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

 

It is summer! Need more beer?

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

Cheers!

Debbie & the Savvy Brew Crew

Sarnia’s game changer
Refined Fool Brewing Co.

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

 

Can beer save a city?

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

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

Renaissance man

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

Starting small

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

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

Embracing their roots

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

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

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

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

 

Savvy Hip Hops Tasting Notes

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

Illiterate Librarians: Grapefruit IPA

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

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

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

 

Pouch Envy: Australian Pale Ale

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

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

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

 

Noble Oaf: Rye Saison

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

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

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

Short Pier, Long Walk: Double IPA

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

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

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

Mid-Life Spices: Braggot

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

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

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

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

 

The Brouhaha: Nut Brown Ale


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

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

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

Murder of Crows: Black IPA

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

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

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

Ripsnorter: Bourbon Porter

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

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

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

 

 

Recipes to enjoy with the featured Savvy Hip Hops

 

With Pouch Envy: Australian Pale Ale

Pan-seared Scallops with Herb Butter Sauce

Recipe and photo: Fine Cooking

IngredientsScallops

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

For the sauce:

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

Method

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

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

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

With Noble Oaf: Rye Saison

Pork Tenderloin with Cranberry Cream Sauce

Recipe: A Taste of Québec
Photo credit: Eating Well

IngredientsPork Chops Refined brewery

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

For the sauce:

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

Method

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

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

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

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

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

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

 

With Mid-life Spices: Braggot

French Onion Tart

Recipe and Photo: Food Network

IngredientsPizza refined brewery

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

Method

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

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

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

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

 

With Short Pier, Long Walk: Double IPA

Beer Nuts

Recipe and Photo: Food.com

IngredientsBeer Nuts Refined Brewery

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

Method

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

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

Preheat oven to 300°F (150°C).

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

Bake 20 minutes.

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

Cool completely and store in an airtight container.

With Ripsnorter: Bourbon IPA

Chocolate Espresso Brownies

Recipe and Photo: Cookie & Kate

IngredientsCHocoalte

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

Method

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

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

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

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

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

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

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

 

 

Enjoy your Savvy Hip Hops!

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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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