Posts Tagged ‘www.savvyhiphops.ca’

Got a Beau’s in hand?

Posted by David

Thursday, March 16th, 2017
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How much do we love Beau’s All Natural Brewing? So much that we go back to them year after year. They aren’t just a maker of beer, but an engine of social change. They’re leading the way, in how they treat their workers, how they buy their ingredients, their commitment to making the world a better place, and especially in their fantastic and creative beers. Read all about it in this month’s Beer Backstory below.

And enjoy these amazing beers. Many of them are brand new releases, and a number involve collaborations with other businesses! We know you’ll love them!!

Open your Savvy Hip Hops & you will find…

…in your Quick Picks:

Polaris Pale Ale
Tyrannosaurus Gruit
80 Shilling Scotch Ale
Iron Shirt
Blood Simple
Strong Patrick
Dunkel
Greener Futures: Castorgeist Belgian Amber

…in your Taste Case you will find the beers above PLUS:

Triceratops Tripel
Greener Futures: Fifty Shades of Gris
Greener Futures: Big Sleepy Belgian Imperial Stout

 

Need more beer?

If you would like additional bottles of any beer featured in Savvy Hip Hops, just call the Savvy Hip Hops Hotline: 613-SAVVYCO (728-8926) or cheers@savvycompany.ca
Cheers & Enjoy!
Debbie & the Savvy Brew Crew

 

Leading the way:

Beau’s Brewing
by David Loan, Sommelier & member of the Savvy Brew Crew

In the ever-growing world of craft breweries, Beau’s is an unqualified success. As a beer lover, you probably already know all about them. But here’s a quick summary:

Founded in 2006 by father and son team Tim and Steve Beauschene (in photo), Beau’s had a buy local-sell local philosophy. The spring water came from a nearby property, and they planned to never sell more than a day’s drive away. Within a couple of years, they were already expanding, both in terms of the size of the brewery and the product line-up. They became one of the first certified organic breweries in Canada and won award after award after award. Add to that they’re annual Oktoberfest – a rollicking two day party with live music and celebrity appearances – and they’re outstanding commitment to giving back to their community…there you have Beau’s history in a nutshell.

 

So, what’s new?

Marketing Director Jacquie Severs said that Beau’s continues to be ground breaking.  To celebrate their 10th anniversary, they announced that all employees would become part owners. It was a very visible strike against a trend of successful craft breweries being bought up by big international  beverage corporations and in the acquisition, losing the unique character that originally made them successful.

At the same time, Beau’s managed to negotiate deals with provincial alcohol regulators across the country, and began national distribution last July. You can now buy Beau’s in every province except Saskatchewan. “A big part of that project is our commitment to contribute a percentage of our profits to each community we’re sold in,” Jacquie said. “That’s how we continue our “local” connection.”

Listen to #613Beer – a podcast hosted by Savvy Brew Crew member Katy Watts who sat down for a beer with a bunch from Beau’s.  Even more ‘dirt’ (aka news).

 

Spreading the love

Perhaps their most exciting project is their support of a craft brewery in Rwanda. Raising $110,400 through Kickstarter, Beau’s is assisting restauranteur Josephine “Fina” Uwineza to start a craft brewery in Rwanda’s capital city of Kigali. They’ve arranged for brewery equipment to be donated and sent their brewmaster over to help find and develop a site. “He learned about traditional Rwandan banana beer,” Jacquie said. “It was a great experience for everyone.”

 

Celebration time!

Named the Official Brewery of Ottawa 2017 (Lugtread was named the Official Beer), Beau’s is sharing the limelight by collaborating with other producers for a monthly release. You’ll get to learn more about those below. “Certified organic is still a core value and that won’t change,” Jacquie said. “But we also value experimentation and innovation, and our FeBREWary program is our opportunity to push the envelope,” she said. Wait until you taste some of these unique creations found in your Savvy Hip Hops!

Lugtread, Beau’s flagship beer, solidly remains at the core of their philosophy. “We try and we taste lots of different products,” Jacquie explained, “but at the end of the day, it’s nice drinking a beer you know. Having a Lugtread is like coming home.”

There’s no brewery like Beau’s…so let’s lift a glass & toast their success!

Savvy Hip Hops Tasting Notes ~

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

Polaris Pale Ale

Brewed with wild-harvested spruce tips, organic barley, Québec-grown hops and Ontario wheat. It measures up at 5.0% alcohol by volume (ABV) and 32 International Bitterness Units (IBU).

Tasting Notes: What a lovely and unusual beer! It pours cloudy with just a bit of foam. The spruce note lends a subtle but distinctive balance to the medium hoppiness. The beer has a wheat body, but the fullness of a good ale with a long finish.

Suggested Food Pairing: The big flavours of this beer will match nicely with a rich fish like Arctic char or Pacific salmon, preferably grilled on the BBQ.

 

Tyrannosaurus Gruit

Before the Bavarians passed their famous Beer Purity Law in 1516, brewers often flavoured their beer with pastes of fruit and herbs, making a beverage called “gruit”. Today, brewmasters are experimenting with the flavours that unusual ingredients can bring to non-traditional gruits. Beau’s makes this red gruit ale with beets and hibiscus flowers, organic juniper berries and spruce tips. This is an easy-drinker, at 5.8% ABV and 17 IBU.

Tasting Notes: A deep red beer with a long-lasting head, there are flavours of strawberry and orange with a backdrop of earthiness. There’s black tea, here, too, and delicate spruce notes.

Suggested Food Pairing: A wonderful match with strong cheese, we’d love to have this with a beet and goat cheese salad.

 

Fifty Shades of Gris

We’ve seen beer aged in bourbon or whisky barrels for a few years now. The latest trend is to age it in wine barrels, extracting some of the oak and wine flavours into the beer. This imperial gruit, flavoured with Labrador Tea, bog myrtle, thyme, and yarrow, is aged in Pinot Gris barrels. It measures up with a heady 8.9% ABV!

Tasting Notes: Hazy and opaque, this is a truly unusual beer. Instead of hoppy, we get big herbal flavours, starting with the thyme. There’s also a nice note of orange flowers and just a touch of tannins from the oak.

Suggested Food Pairing: This would be gorgeous with a fresh tomato sauce over your favourite pasta.

 

 

80 Shilling Scotch Ale

Beau’s says that Scotch Ales used to be priced based on their strength. 40 shillings for light beer, 90 shillings for heavy. This one gets it just right. 4.7 ABV and 29 IBUs.

Tasting Notes: This pours a very dark brown with a thick foamy head. There are lovely notes of roasted grain, with nuts and a light bitterness. This is a crowd-pleasing, easy-drinking, whoops-I-had-too-much brown ale!

Suggested Food Pairing: Beau’s recommends trying sausage rolls with this, and we agree (recipe below).

 

 

Iron Shirt (Oak-aged Vidal pale ale)

I think I’ll let Beau’s explain this one: “Beau’s has joined forces with Montréal’s Brasserie et Distillerie Oshlag to create Iron Shirt, a pale ale made with Vidal ice-wine grapes, and aged on oak spirals soaked in Oshlag’s very own hopped Vodka.” 6.8% ABV, 40 IBUs.

Tasting Notes: Unique in the beer world, Iron Shirt pours a hazy straw colour with good, long-lasting foam. It has big citrus flavours, with a strong hops backbone and a stone finish.

Suggested Food Pairing: Beau’s has kindly provided a recipe for a perfect match: Bacon Carbonara Mac n’ Cheese (recipe below).

 

Triceratops Tripel

Tripel is a term used to describe strong pale ales. This gruit-style beer is flavoured with bog myrtle, dried heather flowers, hops, and lavender. It certainly is strong, with 9.0% alcohol!

Tasting Notes: I loved the unusual lavender notes that emerged from the bottle. The beer is golden hay in colour, and offers flavours of orange, mint, and a light medicinal note that balances the florals.

Suggested Food Pairing: There’s a lovely recipe for ham and brie in puffed pastry on the Beau’s web site, and it’s a great match with this (recipe below).

 

Castorgeist Belgian Amber

Take Beau’s well-loved Festivale and age it in wine barrels for 43 months, add it two other barrel aged beers, and you get this unique Belgian-style Amber ale. Another big drinker, this has 8.3% ABV.

Tasting Notes: A thick, foamy head tops this cloudy dark amber ale. It has a wine-like nose, with huge flavours of roasted grain and honey. But there’s more – a tart and tannic flavour that reminds me of aged sherry.

Suggested Food Pairing: Smoked oysters with cream cheese and wheat crackers would stand up to the big flavours of this beer.

 

 

Blood Simple

Made with the juice and peel from blood oranges and Peruvian cacao, this Belgian-style wheat beer gets its body from organic oats. 5.3% ABV.

Tasting Notes: The berry overtones offered by the blood orange make this a very interesting drink. There’s a light bitterness which works well with the chocolate notes.

Suggested Food Pairing: This will pair well with a not-too-sweet dessert like chocolate mousse or with Latin cuisine like chicken enchiladas.

 

 

Strong Patrick Irish-style Red

Beau’s brewmaster, Matthew O’Hara, has gone back to his roots with the Irish Red ale. A portion of it has been aged in whiskey barrels. 6.7% ABV.

Tasting Notes: Deep, hazy red with good foam bodes well as you pour. This a very complex and delicious ale, with flavours of honey, orange, roasted grain, and vanilla. There’s a sherry note on the long finish.

Suggested Food Pairing: Let’s stick with the Irish theme and have this with smoked salmon and soda bread!

 

 

Dunkel

“Dunkel” is German for dark, and in the beer world it refers to dark Bavarian-style lager. 5.7% ABV and 25 IBU.

Tasting Notes: The head doesn’t last long with this one, but neither did the beer! It’s a dark brown colour with brown sugar rising off the pour. The malty, toasted grain flavours are lovely, and they’re balanced with a long, long vanilla finish. This was a tasting team favourite!

Suggested Food Pairing: We’re excited to try Beau’s recipe for Lollipop chicken with tandoori spice (recipe below)!

 

 

Big Sleepy Belgian Imperial Stout

Beau’s took their Matt’s Sleepy Time Imperial Stout and divided it up. Some went into red wine barrels, some into white wine barrels, another portion into whiskey barrels, and yet more into rum barrels – each for 5 months. Finally, hey added some bourbon barrel aged Lug Tread to complete the mix. Fascinating! 8.% ABV.

Tasting Notes: Black and opaque with a brown-tinged foam, this reminds us of Russian black bread with its flavours of coffee and chocolate. The alcohol is apparent here, too – this is a good beer to end the night with!

Suggested Food Pairing: Pair this strong stout with a beef and vegetable stew – it can handle the deep, rich flavours.

 

 

~ Recipes to enjoy with the featured Savvy Hip Hops ~

All recipes and photos: Beau’s

With Iron Shirt Pale Ale…

Bacon Carbonara Mac & Cheese

Ingredients

100 mL. Iron Shirt Pale Ale
1 lb. Pasta, penne or fusilli
1 lb. smoked bacon, sliced and diced.
1 medium onion, sliced
1 lb. mushrooms, sliced
4 cloves garlic, minced
1 medium tomato, diced
250 ml. heavy cream
2 tbsp. butter
1 cup white cheddar cheese, grated
4 tbsp. Fresh Parmesan Cheese

 

Method

In a large pot, boil salted water for pasta; follow pasta manufacturer’s directions and timing. Drain the cooked pasta and toss with 2 tbsp. butter.

In a pan on medium-high heat, cook the sliced bacon until slightly crispy.  Toss the onions into the pan with the bacon. Sauté for 3-4 minutes until the onions become translucent in color. Add the mushrooms to the pan and stir to coat.

Continue to cook the bacon, mushroom and onions, stirring every for 2-3 minute to allow for caramelization of the mushrooms. If you stir them too much, they will release their water and never brown. When the mushrooms begin to brown, stir the garlic into the pan. Continue cooking for 1-2 minutes.

Add the beer and turn the heat to high. Let the beer reduce to half before adding the cream. Add in the cream. Cook for 2 -3 minutes, stirring occasionally. When cream begins to thicken, reduce the heat to medium-low.

Toss in the shredded cheddar cheese, diced tomatoes and pasta. Stir well. Top with Parmesan cheese before serving.

Enjoy alongside a glass of Iron Shirt Pale Ale.

 

 

With Triceratops Tripel…

Ham & Cheese Baked Pastry

Ingredients

1 sheet of puff pastry
250 grams wheel of brie cheese, whole
100 grams of smoked Ham, deli sliced thin.
1 large egg
2 tbsp. Ground/Grainy Mustard*
1 tbsp. Triceratops Tripel
½ tsp. black pepper, freshly ground

 

Method

Thaw pastry in the fridge over night or until pliable but not soft. Roll out pastry lightly. Place on a lined baking sheet.

With a wet knife, slice the cheese wheel through the middle in one slice. Open soft side up. Place one side in the middle of the pastry. In a bowl mix together the mustard and beer. Divide and spread the mustard mixture evenly between both halves of cheese.

Layer and drape the ham over the one half of cheese on the pastry, keeping the slices fluffy. This will give the cheese a space to melt into. Lay the top half of the cheese, mustard side down, on top of the ham. Creating a sandwich.

Trim the edges of the pastry to form a circle. Wrap the pastry up the sides of the cheese and crimp the edges like a pie crust.

In a small bowl, beat the egg and brush over pastry and top of cheese. Refrigerate the pastry-wrapped cheese for 2 hours, to firm up pastry.

Pull the pastry out of the fridge. Sprinkle with the pepper.

Bake at 425° for 15-20 min. Let rest 5 minutes before serving.

 

 

With Beau’s Dunkel…

Lollipop Chicken with Tandoori Spice

Ingredients

1 kg. chicken drumsticks
1 cup plain yogurt
2 Tbsp. tandoori spice, store bought or home-made*
1 Tbsp. lemon juice
2 large onions

 

Method

To make the marinade:

In a small mixing bowl, stir together the yogurt, lemon juice and tandoori spice. Whisk until thick and smooth. Set aside.

To make the chicken lollipop:

Using a small paring knife, make a cut completely around the base of the drumstick just below the knuckle cutting through the skin and tendons. Push the meat down towards the large end. Pull the remaining skin and cartilage off the knuckle.

Place chicken into a sealable bag. Pour the marinade over the chicken in the bag. Zip closed, squeezing out as much air as possible and knead until the chicken is well-coated. Refrigerate 12-24 hours. Knead the marinating chicken once or twice while in the fridge.

Remove from the fridge and remove chicken from marinade. Discard the bag and marinade. Form a ball with the meat at the base of the leg with your hands.

Pre-heat your oven to 425°F with convection fan.

Slice onions into big round rings. Line a large roasting pan with tin foil and spray lightly with non-stick cooking spray.

Use the onion rings as a base for the chicken. Place the rings down on the tin foil and stand the drumsticks up on top of the rings. Avoid overcrowding the pan, you don’t want the chicken to touch.

Once the oven is hot, place the chicken in the oven, and leave the door closed (no peeking!). Roast the chicken for 15 minutes, or until slightly charred on the outside.

While the chicken is roasting, cut a small strip of foil for each drumstick. Big enough to wrap around the bone.

After the chicken has been roasting for 15 minutes, turn down the oven to 300°F. Take out the chicken and wrap the drumstick bone with the foil strips. This will prevent the bones from over charring and becoming brittle.

Return the chicken to the oven and roast for an additional 35 minutes. Turn off the oven and let the chicken rest in the oven for 10 minutes.

Remove the chicken to a warm platter, garnish with a few squeezes of lemon, and enjoy with a glass of Farm Table: Dunkel.


To make your own Tandoori Spice Mix*

Ingredients & Method

2 tsp. cumin seeds

1 tsp. each of:
allspice, whole
black peppercorns
cinnamon stick
coriander seeds
cardamom seeds, pods removed
½ tsp. cloves, whole

Toast all the above spices for 4-5 min, in a medium-hot pan stirring occasionally. Remove from heat, transfer to a bowl to cool. Once cooled, grind spices in a blender or coffee grinder until powder.

Sift out any large bits and re-grind as needed.

Place this ground mixture in a bowl and add:

1 tsp. cayenne pepper
1 Tbsp. smoked paprika
2 tsp. salt
1 tsp ginger, ground
1 tsp granulated garlic

Mix well.  This special Tandoori Spice Mix can be stored in an airtight container for up to 1 year.

Use it for marinades, salad dressings dips and sauces…and Indian recipes like this one.  Be sure to have a beer on hand because all this grinding is hard work!

 

Enjoy your Savvy Hip Hops!

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Growing like gangbusters!

Posted by David

Thursday, February 9th, 2017
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It’s a cool story: three guys meet, become friends, and cement their friendship by opening a brewery together. That’s the story behind Whitewater Brewing Company, an Ottawa Valley success.  While you read this month’s Beer Backstory Magazine, enjoy a brew from your Savvy Hip Hops parcel containing Whitewater’s popular mainstays and seasonals beers. We know you’ll love them as much as we do!

Open your Savvy Hip Hops & you will find bottles & cans of…

Farmer’s Daughter Blonde Ale
Whistling Paddler English Style Ale
Class V IPA
Midnight Oatmeal Milk Stout
Honey Badger Northern Honey Brown – Seasonal

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

 

Rapid growth:
Whitewater Brewing Company

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

One day a few years ago, three young men started their first day on the job. They had been hired as white water rafting guides by Wilderness Tours, along the mighty Ottawa River.

From the beginning, they became fast friends. The three (left to right in pix – photo credits Ottawa Citizen) – Chris Thomson, Chris Thomson (yes, you read that right), and James Innes – were sad to break up the team at the end of the summer, but promised to return the next year.

And they did, meeting over a beer (ok….maybe more than one), and telling stories about their winter adventures.

“We always found ourselves in different areas of the world in the off-season, whenever we grouped back up it was to share a beer and tell stories and catch up,” said Chris.

Plans Brewing

One day, they talked about the future. “We felt there wasn’t any good beer in the area, and we wanted to solve that,” said Chris. “We knew that there was a local hop farm and we decided it would be crazy not to take advantage of that.” And just like that, Whitewater Brewing Company was born.

The company was registered in 2011, but the first brewery, now called the Riverside Brewery, didn’t open until 2014 in nearby Forester’s Falls. A second brewery, the Lakeside, opened last fall in Cobden and is preparing to brew their first batch in next month – February 2017 – and produce thirty times more beer than the first small brewery. Yes 30 times more!

All about the local

“Local” is a word Chris uses often. “When we started, and we are happy to continue to enforce a buy local philosophy,” he said. “We wanted to prioritize supporting the local economy. This means buying from other local suppliers, but also running events for organizations that support local groups.”

“Both our pubs are buying local meat, local vegetables. A huge proportion of what we serve is grown within 75 or 100 km. We’re really proud of that. It comes at a price, but it’s a price we’re willing to pay.”

Embracing their roots

Asked about Whitewater’s brewing philosophy, Chris said, “Our aim is to have four beers that would be true to their style. We wanted something that people could sit down, unwind and enjoy a good beer…then crack open maybe two or three more.” Chris continued, “With our seasonals, we play more and aren’t afraid of wacky flavours. With our coffee beer, we liked a local coffee company so we thought, how can we use this ingredient in our brews?”

Chris simply explained that Whitewater’s motto is down to earth honest and reflects exactly who they are: “Brewed by friends, for friends.”

After sipping through the beer assortment in your Savvy Hip Hops, we think you too will want to be friends with the fantastic team at Whitewater!

Let’s raise a glass to Chris, Chris & James and their rapidly growing brewery!

 

 

Savvy Hip Hops Tasting Notes 

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

Farmer’s Daughter Blonde Ale

This is a real crowd-pleaser! Whitewater Brewing’s flagship ale will go down smoothly after work or with Friday night take-out. International Bitterness Units (IBU) at 22; 5.5% alcohol.

Tasting Notes: A clear blonde ale, it has good carbonation and a crisp texture. Flavours of honey and apricot round out a long finish. There’s a touch of bitterness from the local hops, which balances the honey notes beautifully.

Suggested Food Pairing: This will pair easily with everything from a burger and fries and fries to roast chicken, but we’d like to try it with a spicy Szechuan stir-fry (recipe below).

Whistling Paddler English Style Ale

David’s favourite, this ale is unique, richly flavoured ale that demands a second glass. It’s an easy-drinker, at 4.5% alcohol and 36 IBU.

Tasting Notes: Hazy amber in colour, there’s an immediate note of caramel and roast grain, with just enough bitterness to balance. It finishes with a pretty, toasted marshmallow note.

Suggested Food Pairing: The sweetness calls for something chocolatey, and we debated about cheesecake. In the end, we felt a Mexican chicken mole sauce will be a perfect fit (recipe below)!

Class V India Pale Ale

A best seller in the Whitewater line-up, this is a classic IPA. Don’t get scared by the 72 IBU; the hops are well integrated here. 5.5% alcohol.

Tasting Notes: Despite being unfiltered (like all Whitewater products), this pours a clear amber. The hops are certainly present, but balanced by a light orange citrus note. There’s some minerality, too. The finish is very long and lightly bitter.

Suggested Food Pairing: This is an easy one: BBQ. Whether you do chicken wings, ribs, or a BBQ sauce pizza, the sweet and tangy sauce will be a terrific match to this beer.

Midnight Oatmeal Milk Stout

Milks stouts have lactose added to them. Lactose is unfermentable by yeast, so it adds a sweetness that doesn’t get converted to alcohol. If you’re not sure about trying a heavier beer, this is a terrific one to start with. It won’t fill you up or overwhelm your taste buds. 30 IBU and 4.5% alcohol.

Tasting Notes: This pours an opaque chocolate brown with a long-lasting foam. It smells and tastes of cocoa, toasted malt, and mild hops.

Suggested Food Pairing: Have the Midnight Stout with a black bean chocolate brownie, a surprisingly rich and flavourful spin on the classic (recipe below).

SEASONAL: Honey Badger Northern Honey Brown

Whitewater’s Brew Master Sean Goddard, who hails from the nearby town of Pakenham, believes that seasonals should be playful. This Honey Brown is a great example: smooth, sweet, and toasty.

Tasting Notes: This pours a deep and hazy amber with a light head. Aromas of orange, roasted malt, and that eponymous honey, which gets stronger toward the finish. But the big player here is the malt, which stays in the mouth for minutes afterward.

Suggested Food Pairing: We want French onion soup with this, smothered by a toasted crouton and melted, gooey cheese (recipe below).

Product photo credits: Whitewater Brewing Co.

 

Recipes to enjoy with the featured Savvy Hip Hops

With Farmer’s Daughter…

Szechuan beef stir-fry
Recipe and photo: chinasichuanfood.com

Ingredients

1/2 pound beef
1 cup of celery sections (around 5 cm long) or as needed
5 chili dried pepper, cut into shreds and remove the seeds
2 green onion whites, cut into sections around 5 cm long
1 inch root ginger, shreds
1 Tablespoon doubanjiang (available in Chinatown, or thicken with cornstarch)
1 teaspoon chili pepper powder or as needed
1/2 teaspoon Sichuan peppercorn powder
Sesame seeds for garnish
Salt to taste

Marinating Sauce

2 Tablespoons cooking wine
1 Tablespoon light soy sauce
3 Tablespoons cooking oil

Method

Put the beef in refrigerator for about 30 minutes and cut into small and long shreds.

In a large mixing bowl, well combine beef shreds and marinating ingredients and set aside for 10 minutes.

Heat up your wok or pan firstly for around 2 minutes and then add around 2 tablespoons cooking oil to heat until the oil is really hot. Add beef shreds in. Stir fry for around 1 to 2 minutes over high fire, you will see there is sauce coming out in your wok. Pour the sauce out and transfer the beef shreds to one side of your wok or pan.

Add around 1/2 tablespoon oil to fry the ginger shreds, green onion shreds and dried chili pepper sheds until aroma over medium fire. Add doubanjiang in to stir fry for the red oil. Mix everything well.

Spread chili pepper powder, Sichuan peppercorn powder and sesame seeds. Toss quickly and make sure all the ingredients are combined completely.

Add celery sections in and continue cook for around 1 minute. Transfer out and serve hot!

With Whistling Paddler…

Chicken Mole
Recipe and photo: Epicurious.com

TIP: It’s worth making a trip to a local Mexican grocery for some of the chiles and Mexican chocolate. They’re surprisingly inexpensive and very delicious!

Ingredients

3 Tablespoons (or more) peanut oil (preferably unrefined), divided
5 pounds skinless boneless chicken thighs
3 cups low-salt chicken broth
2 cups orange juice
1 1/4 pounds onions, sliced
1/2 cup sliced almonds
6 large garlic cloves, sliced
4 teaspoons cumin seeds
4 teaspoons coriander seeds
4 ounces dried pasilla chiles, stemmed, seeded, torn into 1-inch pieces, rinsed
1 ounce dried negro chiles, stemmed, seeded, torn into 1-inch pieces, rinsed
1/4 cup raisins
4  strips of 1/2-inch orange peel (orange part only)
1 1/2 teaspoons dried oregano
1 3.1-ounce disk Mexican chocolate, chopped
Chopped fresh cilantro
Warm flour tortillas

Method

Heat 1 tablespoon oil in heavy large pot over medium-high heat.

Sprinkle chicken on both sides with salt and pepper.

Working in batches, add chicken to pot; sautée until lightly browned, adding more oil by tablespoonsful as needed, about 3 minutes per side. Transfer chicken to large bowl.

Return chicken and any juices to pot. Add broth and orange juice; bring just to boil. Reduce heat to medium-low; cover and simmer until chicken is tender and just cooked through, about 25 minutes.

Meanwhile, heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onions and sauté until golden brown, about 18 minutes. Reduce heat to medium. Add almonds, garlic, cumin, and coriander.

Sautée until nuts and garlic begin to color, about 2 minutes. Add chiles and stir until beginning to soften, about 2 minutes.

Using tongs, transfer chicken to large bowl. Pour chicken cooking liquid into saucepan with onion mixture (reserve pot). Add raisins, orange peel, and oregano to saucepan. Cover and simmer until chiles are very soft, stirring occasionally, about 30 minutes. Remove from heat; add chocolate. Let stand until chocolate melts and sauce mixture cools slightly, about 15 minutes.

Working in small batches, transfer sauce mixture to blender and puree until smooth; return to reserved pot.

Season sauce to taste with salt and pepper. Coarsely shred chicken and return to sauce; stir to coat.

Chill until cold, then cover and keep chilled. Rewarm over low heat before serving.

Transfer chicken mole to bowl. Sprinkle with cilantro. Serve with warm tortillas.

 

With Honey Badger Brown…

Julia Child’s French Onion Soup
Recipe and Photo: Food.com

Ingredients

5 -6 cups yellow onions, thinly sliced (about 1 1/2 to 2 lbs)
1 Tbsp cooking oil
2 Tbsp butter
12 teaspoon sugar
1 teaspoon salt
3 Tbsp flour
6 cups beef stock (preferably homemade)
1 cup wine (dry red or white)
1 bay leaf
12 teaspoon ground sage
salt and pepper
12 ounces swiss cheese, grated
4 ounces parmesan cheese, grated
12 raw yellow onion
2 -3 tablespoons cognac
8 slices French bread (about 1 inch thick)
4 Tbsp olive oil, for drizzling

Method                                                                                                     

Place heavy bottom stock pot or Dutch oven over medium-low heat.

Add 1 Tbs cooking oil, 2Tbs butter to pot. Add sliced onions and stir until they are evenly coated with the oil. Cover and cook for about 20 minutes until they are very tender and translucent.

To brown or caramelize the onions turn heat under pot to medium or medium high heat.

Add 1/2 tsp sugar and 1 tsp salt and continue to cook uncovered, stirring frequently until the onions have browned and reduced significantly. Once caramelized, reduce heat to medium-low and add 3 Tbs flour to the onions. Brown the flour for about 2-3 minutes trying not to scorch it. (If the flour does not form a thick paste, you can add a bit more butter here). Stir in about 1 cup of warm stock, scraping the bottom of the pan to get all of the cooked-on bits. Add the rest of the stock, wine, sage, and bay leaf to the soup. Simmer for 30 minutes.

To make the “croutes” (toasted bread), heat oven to 325 degrees F.

Drizzle each side of the bread slices with a bit of olive oil and place on baking sheet. Cook the croutes for 15 minutes in oven on each side (30 minutes total).

Check the soup for seasoning and add salt and pepper if needed. Remove the bay leaf (if you can find it). Transfer to a casserole dish. At this point you can add the 2-3 Tbs cognac and grate the 1/2 raw onion into the soup. Add a few ounces of the swiss cheese directly into the soup and stir.

Place the toasted bread in a single layer on top of the soup. Sprinkle the rest of the cheese in a thick layer on top of the bread making sure to cover the edges of the toast to prevent burning. Drizzle with a little oil or melted butter.

Place in a 350 degree oven for about 30 minutes. Turn on broiler and brown cheese well.

Let cool for a few minutes before serving.  Extra sliced baguettes as required.

 

With Midnight Stout…

Black Bean Brownies
Recipe and Photo: MennoniteGirlsCanCook.ca

Ingredients

1-19 oz. can of black beans, drained and rinsed well
3 eggs
1/3 cup of coconut oil*
1/2 cup honey
1 tablespoon vanilla extract
1/3 cup, sifted cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda

Method

Grease a 9 ” inch pan.  Line with parchment paper.

Place all the ingredients in a blender or food processor and blend until it is all liquid with no lumps. Pour into the cake pan.

Bake in a preheated 350 degree oven for 25-30 minutes or until a toothpick inserted in the centre comes out clean. (In my oven it took a full 35 minutes, so make sure to test your brownie).

Cool for 10 minutes.  Remove from pan, and cool completely.

Cover and refrigerate over night.  In my opinion this tastes best cold straight out of the fridge.

*vegetable oil can be used in place of the coconut oil, but I like the hint of coconut flavor it gives the brownie. 

Enjoy your Savvy Hip Hops!

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Beers definitely worth the drive!

Posted by Katy

Wednesday, June 1st, 2016
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About an hour’s drive west from Ottawa is the village of Calabogie – an often overlooked area surrounding a lake that not many realize is filled with adventure! Whether you want to challenge your downhill skiing skills at the highest vertical drop in Ontario at Calabogie Peaks Ski Resorthike the old rails on the K&P Trail or watch the area’s best racers challenge each other at the Calabogie Motorsports Park – there’s something for everyone that will make it worth the drive.

And now, thanks to three friends and an ‘imported’ brewer, Calabogie’s visitors – and residents too – now have a brewery to pair along with their adventure.

Open your Savvy Hip Hops & you will find cans of…

…in your Quick Picks a 16-pack containing:hiphops_large-292x300

Whistling Paddy: Wheat Ale
K&P 1883 Ale English Mild
Front Porch: Kölsch-Style Ale
Sorachi Ace Pale Ale
Bogie: West Coast American IPA

 …in your Taste Case 2-4 containing even more cans:

Whistling Paddy: Wheat Ale
K&P 1883 Ale English Mild
Front Porch: Kölsch-Style Ale
Sorachi Ace Pale Ale
Bogie: West Coast American IPA

Need more beer? 

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

Cheers!

Debbie & the Savvy Brew Crew

Introducing…
Calabogie Brewing Company

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

My first recollection of Calabogie Brewing Company was at the 2015 Ottawa Craft Beer Festival. Their booth was situated close to the entrance and they were sporting their famous taps that light up, which is why I thought they were garnering a lot of attention from the crowd. I mean, a brewery from Calabogie. How good could they be, right? Well, I was mistaken. While their taps were eye catching, but it was their beers that were the highlight!

Calabogie Brewery

Doing Things Right

Calabogie Brewing Company was born out of Mike Wagner’s (in photo with black shirt) long time love of beer. “I’ve had this love affair with beer for about 35 years and I’ve been travelling around the world drinking beer,” shares Mike. After being involved in several businesses and even having a stint as Muskoka Cottage Breweries sales representative in the Ottawa Region he decided to retire and use his years of knowledge to open a brewery.

Together with friends Ken McCafferty and Greg Gilson, they started planning the brewery and there was no question that it wouldn’t be located in Calabogie. “Calabogie is a really nice community with a great community spirit and while it’s not that far out of the city,” says Mike. He goes on to explain that if he were in the city there would be more financial concerns which would impact what he wants to create. In his words, “I want to brew a culture of doing things right.”

Meet Jamie Maxwell

Mike’s love and knowledge of beer isn’t the own driving factor for success. They also have a brewmaster with quite the brewing pedigree after stints at Union Station Brewery in Rhode Island and Harpoon Brewery in Windsor, Vermont. How Jamie Maxwell came to be Calabogie’s brewmaster is an unusual story….

“When I started building the brewery I got a call from our (now) brewer’s Mother asking me if we were going to be looking for a head brewer. I said we would be and she said, well my son’s a brewer and he lives in Vermont. So I call him and went up to visit him Waterbury, Vermont, had some beers at the Prohibition Pig pub and we hit it off. We see the brewing industry and beer in a very similar light,” explains Mike.

Not Just Hops

Using Jamie’s speciaized knowledge, Calabogie Brewing Co has not only produced some solid hop-tastic brews as you will discover in your Savvy Hip Hops, but have also started barrel aging and created a sour program. Some of these releases are so ambitious and exciting that they’ve created a Founder’s Club where members can join and be guaranteed their bottle of seasonally produced beer.

With their one year anniversary quickly approaching, Mike promises that they are just getting started. His inspiration comes from his personal beer research and current American beer trends.

I can’t wait to see what Jamie and the Calabogie Brewing Company team has in store for us in year two.

Here’s to Mike, Jamie & the crew at Calabogie Brewing Company!

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!

Front Porch: Kölsch-Style Ale

Did you know that “Kölsch” is an acknowledged regional designation and only two dozen brewers can legally call their beer “Kölsch”? This is why beers like Calabogie’s 4.2% ABV (Alcohol by Volume), 32 IBU (International Bitterness Units) Front Porch are often called Kölsch-styled – to protect the designation (much like French Champagne).

Tasting Notes: This ale-like lager pours a brilliant yellow with nice aromas of lemon with a slight honey malt note. There’s a good amount of biscuit malt base in the flavour with a complimentary herbal hop note ending with crisp citrus.

Suggested Food Pairing: Serve alongside a salad filled with peppery greens, mushrooms, avocado and a sharp vinaigrette. Or, pair with a hearty brunch offering filled with omelets, eggs benedict and bagels topped with cream cheese and smoked salmon.

Bogie: West Coast American IPA

This India Pale Ale isn’t just any IPA, with that ‘West Coast American’ title the drinker can expect this 5.5% ABV, 60 IBU ale to not hold back any punches when it comes to hops or flavour. Using a simpler grain bill and a cast of American hops, this beer is unabashedly American.

Tasting Notes: Watch out! This is a beer for hopheads. This golden coloured brew has a wonderful white cap and aromas of pine, resin, orange and a slight grain base. The flavour is big on tropical fruit with some grassy, maybe even peppery, bitterness at the end.

Suggested Food Pairing: This hop bomb craves salt and deep fried – yes, I’m giving you permission to order the biggest plate of poutine you can find. Or, grab a bag of fresh curds and simply enjoy the cheese.

Whistling Paddy: Wheat AleCalabogie Bogie beers

This modern interpretation of a 400-year old Belgian beer style uses a malt bill with 2-Row malted barley and wheat malt as a base for a flavour punch of three different hop varieties and additions of orange and coriander.

Tasting Notes: Pours a nice orange with bright aromas of orange, coriander and light notes of grain and wheat. The flavour has a sweet malt taste with strong wheat, orange notes that are accented by light coriander and very little bitterness. This is very refreshing!

Suggested Food Pairing: Mussels and wheat beer are a classic pairing and I encourage you to try steaming mussels in beer (check the recipe below). Wheat Ale’s also work well with other shell fish like lobster, clams or shellfish – especially if they are dipped in butter!

Sorachi Ace Pale Ale

The Sorachi Ace hop was developed for Sapporo Breweries in the late 1970s, but was not commercially available in the US until 2006. This high alpha acid hop is prized for its intense lemon flavour and aroma. Sorachi Ace also has notes of coriander, tea and dill which work wonderfully in spicy saisons and wheat beers, but it’s the big lemon flavour that works so well in pale ales.

Tasting Notes: Lemon, lemon, lemon! This pale ale is a great example of what Sorachi Ace is and how different varieties of hops can smell and taste completely different from each other. This fresh flavoured ale is crisp, somewhat lip-smacking with lemon and rind flavours with a good caramel malt base complimenting the bitterness.

Suggested Food Pairing: This beer is screaming to be paired with lemon chicken! Either make it yourself (with the recipe below) or go to your favourite Chinese takeaway.

Calabogie buildingK&P Ale 1883 English Mild

Known for its low alcohol content and low bitterness, English Mild’s are the standard British session beer. In contrast to Calabogie’s hoppier offerings, look for a malt complexity, lower carbonation and enjoyable body.

Tasting Notes: The aroma has a good amount of malt complexity with notes of bread, nuts, roast and some earthy hops. There’s a good amount of grain in the flavour with more of that nuttiness, roast and hints of dark fruit. The bitterness is restrained with some earthy/herbal hops offering support.

Suggested Food Pairing: Thanks to a Maillard reaction (beer speak: a chemical process that transforms enzymes and carbohydrates through heat to a highly aromatic compound that adds flavour) that happens when an English Mild is brewed it is very versatile to pairings. Drink on its own or serve alongside roast beef, stew, lamb or even the Rosemary Potato Galette recipe below.

 

Recipes to enjoy with the featured Savvy Hip Hops•

 

With Whistling Paddy

Beer Steamed Mussels

Recipe and Photo: New York Times

Ingredients

Calabogie beer steamed mussels

2 lbs mussels in shell
1 Tbsp olive oil
4 sprigs thyme
3 garlic cloves minced
2 large shallots, chopped
Kosher salt
Freshly ground black pepper
¾ cup Whistling Paddy
1-3 Tbsp butter, to taste
1 Tbsp chopped fresh tarragon
1 tsp Dijon mustard
Crusty bread to serve

 Method

Rinse mussels under cold running water. If you see hair clumps around the shell (beards), use a sharp knife or your fingers to pull them off, then scrub shells well.

In a soup pot with a tight-fitting cover, heat olive oil, then add thyme, garlic, shallots and a pinch of salt and pepper. Sauté until shallots and garlic are softened (3 minutes).

Pour in Whistling Paddy and bring to a simmer. Add mussels and cover pot. Let mussels steam, stirring once or twice, until they open (5-10 minutes). Use a slotted spoon to transfer mussels to bowls – discard any that have not opened

Add butter, herbs and mustard to pan juices and bring to a boil. Whisk until butter melts, taste and correct seasonings (add more butter if liquid tastes bitter).

Pour over mussels and serve with bread for sopping up juices.

 

With Sorachi Ace Pale Ale

Lemon Chicken Calabogie lemon chicken

Recipe and Photo: RasaMalaysia

Ingredients

10 oz (300g) skinless, boneless chicken breast, cut into small piece
s¼ cup corn starch plus
¼ cup all-purpose flour, sifted and combined well
Oil, for deep-frying
½ tsp white seasame seeds

Marinade:

½ Tbsp soy sauce
½ Tbsp Sorachi Ace Pale Ale or if you drank it all, sub in Front Porch
1 Tbsp corn starch

Sauce:

2 Tbsp lemon juice
1 Tbsp Sorachi Ace Pale Ale
1 heaping Tbsp sugar (or more, to taste)
5 Tbsp water
1tsp cornstarch
Pinch of salt

Method                                                                                                    

Marinate the chicken with the Marinade, for 30 minutes.

Mix all the ingredients for the Sauce. Set aside. Coat the marinated chicken with the corn starch and all-purpose flour mixture.

Heat up a wok with about two inches of oil. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to sop up the excess oil.

Add all the ingredients in the Sauce into a small sauce pan and bring it to a quick boil. Transfer the fried chicken into the sauce, stir to coat well with the lemon sauce.

Dish out & sprinkle with the white sesame seeds & serve immediately.

 

 With K&P Ale 1883 English Mild

Rosemary Potato Galette

Recipe and Photo: The BeeronessCalabogie rosemary potato galette

Ingredients

¼ cup olive oil
1 tsp chopped fresh rosemary
1 tsp chopped fresh sage
1 tsp salt
½ tsp pepper
½ tsp garlic powder
4lbs russet potatoes, sliced into ¼ inch slices
1/3 cup K&P Ale 1883 English Mild

 Method

Preheat oven to 400 °F.

In a small bowl stir together olive oil, rosemary, sage, salt, pepper and garlic powder. Microwave on high for 45 seconds, allow ingredients to steep for 5 minutes.

Place a layer of potatoes in an overlapping circle in the bottom of a 9-inch spring form pan. Brush potato circles with olive oil mixture. Add a second layer of potatoes, brushing with oil, repeat until all potatoes are used.

There should be 3 or 4 layers of potatoes, each layer brushed with the herbed olive oil. Once all potatoes have been used   pour 1/3 cup K&P Ale 1883 English Mild gently over top

Cover spring from pan with aluminum foil, bake at 400 °F for 25 minutes.

Remove foil and continue to bake for an additional 30 minutes or until potatoes are fork tender. Remove from oven and preheat broiler. Place potatoes under the broiler for 3 minutes or until the top is slightly crisp and golden brown. Press down firmly on the top of the galette with a spoon or fork.

Allow to cool. Remove the sides of the spring form pan and cut galette into wedges to serve.

Enjoy your Savvy Hip Hops!

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Ring in the New Year…with more craft beer!

Posted by Debbie

Thursday, January 1st, 2015
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Any chance ‘drinking more beer’ is your New Year’s resolution? Locally made craft beers that is.  It’s definitely an easy resolution in Ottawa with over 12 craft breweries where you can drop in & try their latest hip hop concoctions. You’ll be pleasantly surprised that your resolution will go a long way once you are at the brewery – there’ll be many more beers than what you will find at your local pub, or on the shelves at the LCBO or at The Beer Store.  And the best part is that you can grab a souvenir growler, an assorted 6 pack of cans or bomber bottles to share your new sudsy discoveries when you have a gathering of friends on a wintery weekend.  With these cool new finds, you will definitely be able to keep your resolution – all year!

Here’s what is in store at…

Kichesippi Beer Co.Kichesippi's Don Dort

866 Campbell Ave, Ottawa
www.kbeer.ca
New this year, the cool gang at Kichesippi is offering Kich Staff Picks – a series of limited edition beers brewed to styles selected by each of the brewery staff – even the brewery’s driver, Derek Hill, has given it a personal touch by designing all of the illustrations.  December kicked off the series with Phil’s London Porter, a traditional British porter chosen by long time employee Phil Ware who is always cracking English jokes around the brewery.  To kick off January, Brewmaster Don Harms will be showcasing his German roots & beer schooling with Donny’s Dort – a traditional German Bavarian style beer. (logo on right)

New Kich Staff Picks will be tapped at the brewery every 2 months.  Available only at the brewery in growlers ($17.50) or cans ($2.75).

 

Whiprsnapr Brewing CompanyWhiprsnapr BOAT BEER PIC

14 Bexley Place, Bells Corners (west Ottawa)
www.whiprsnaprbrewingco.com
Just opened in October this year and expanding already, this is a brewery that will grow quickly. With names of beers like Ok Lah! Ginger Cream Ale, Inukshuk Canadian IPA, Root of All Evil –a pre prohibition lager, F’n L British IPA and the January’s seasonal with its edgy name: Tell Your Relatives To Get the F Out (you can guess the shortened version), brewery owners Mike Feagan, Ian McMartin and Dave Howard are excited for 2015.  “We have even made beers with hops that our brewer Ian McMartin grew on the side of his house – almost covered the entire 2nd floor” shares Mike.  Now how about that for being local!

Beers range from $8 to 10 for screamer bottle plus deposit.

 

Beyond the Pale - ShaneBeyond the Pale Brewing Co

5 Hamilton Ave, Westboro (Ottawa)
www.beyondthepale.ca
The tasting bar at this brewery is tiny with a big team of 13 people working away making impressive beers. Pink Fuzz is a way to get your ‘daily dose’ of Vitamin C with bushels of pink grapefruits used in making this wheat beer.  It is hands down a fan favorite.  “January is going to be an amazing month for us,” excitedly reports brewery co-owner & beermaker Shane Clark (in photo right). “We are releasing a Scotch Ale aged in Bourbon barrel – not named yet – but it’s going to be the best beer I’ve made.” And there is a move to bigger digs too! The brewery will be opening its doors in March in the City Centre.

These are just 3 breweries in Ottawa’s west end.  There are many more cropping – err make that hopping – up everywhere in & around the national capital.

 

Getting cabin fever?

…Take a roadtrip!

Head west to Ashton Pub & learn about the ABC (Ashton Brewing Company that is) beers. Onwards to Perth Brewery to create your own 2-4 of small batch beers from over 13 to choose from. Or follow the Ottawa River further to Whitewater Brewing Company in Forrester Falls.

…Head out to Fiestibière d’Hiver

Back again for the 4th year, the Gatineau Winter Beerfest, will be held at the Canadian Museum of History on Friday January 30 & Saturday January 31. Part of the Winterlude activities, hundreds of beers from Québec and Ontario will be enjoyed along with live bands in the spectacular setting of the Museum’s Grand Hall.

…Stay put & beers will be delivered!Savvy Hip Hops beer of the month club

Subscribe to our Savvy Hip Hops craft beer of the month club & you’ll always be well stocked with local brews – from every corner of the province.  In January, our subscribers will receive a Taste Case of beers from Beyond the Pale, then the February blahs will be melted away with a case of Beau’s All Natural FeBREWary specialty beers.  It’s like having your birthday every month!  Your New Year’s resolution will be even easier to keep with deliveries of hard-to-find beers arriving at your home or heck at your office too. www.savvyhiphops.ca

Breweries to discover in Ottawa & nearby…

Breweries with tasting rooms:

Brew Pubs

Contract Breweries (breweries that hire another brewery to produce their beer)

Breweries soon-to-open

List was sourced from www.OttawaBeerEvents.ca

This article written by Debbie Trenholm will appear in the 2015 winter issue of Ottawa Life Magazine.

 

 

 

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