Posts Tagged ‘The Mick Maple Cream Ale’

Earn Your Beer with Whiprsnapr Brewing Company

Posted by Shawn

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

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

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

Open your Savvy Hip Hops Taste Case…

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

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


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

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

Cheers and  enjoy your summer…however you #EarnYourBeer

Debbie & the Savvy Brew Crew

Introducing…
Whiprsnapr Brewing Company

by Shawn McCormick

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

It all started with KISS…

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

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

What’s a Whiprsnapr?

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

 #EarnYourBeer

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

 

Edgy and Fun!

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

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

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

We raise a glass to the Whiprsnapr team!


• Savvy Hip Hops Tasting Notes •

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

Root of Evil (Pre-Prohibition Lager)

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

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

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

The Mick (Maple Cream Ale)

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

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

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

Carol Anne (Irish Blonde Ale)

Named after Ian’s mom. 5% ABV

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

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

OK La (Ginger Cream Ale)

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

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

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

 

Black Sunshine (Black Lager)

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

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

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

Inukshuk (American IPA)

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

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

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

 

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

 

With Whiprsnapr Carol Anne

Butter Chicken Pizza
From Shawn McCormick’s family kitchen

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

Ingredients

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

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

Method

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

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

Spread butter chicken generously over shell.

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

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

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

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

 

With Whiprsnapr OK La Ginger Cream Ale

BBQ Kafta
From AllRecipes.com

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

Ingredients

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

Method

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

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

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

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

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

beersunset-skinny

With Whiprsnapr Root of Evil Lager

Lake Erie Perch
From Food.com

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

Ingredients

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

 

Method

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

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

Heat butter in a large frying pan.

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

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

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

Serve immediately with salad and Whiprsnapr Root of Evil Lager.

Cheers & Enjoy your Savvy Hip Hops!

 

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