No Prohibition for Waller Street Brewing!

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Early this month, Ottawa’s smallest brewery – Waller Street Brewing – celebrated their 1st year of operation. This brewery is a hidden gem in Ottawa. Located on one of the shortest streets in downtown Ottawa (many locals don’t even know it by name), the brewery is open three days a week to the public with limited tap across the city.

Waller Street offers its brews in 750ml growlers only. Well…that is until now. Special for Savvy Hip Hops Waller Street has hand bottled their beers for this month’s shipment and for our Taste Case subscribers, the brewery team waxed their Black Double IPA and Scotch River Sour in bottles meant for cellaring. Take the opportunity and stash a few bottles away and learn how beer flavours can change and develop over time.

 

Open your Savvy Hip Hops & you will find:

…in your Quick Picks

-Bootleg Blonde
-Speakeasy Red – mini growlerSavvy Hip Hops beer of the month club
-Hideaway Hefe
-Moonlight Porter
-Blind Pig IPA
-Black IIPA
-Scotch River Sour

 

…In your Taste Case

– Bootleg Blonde
-Speakeasy Red  mini growler
-Hideaway Hefe
-Moonlight Porter  mini growler
-Blind Pig IPA – 2 bottles
-Blind Barron-
-Black IIPA – cellar packed with wax
-Scotch River Sour cellar packed with wax

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…

Waller Street Brewing

 

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

 

 

Back in the history books…

PIC Waller streetThe Ontario Temperance Act was passed in 1916 that led to the Prohibition of alcohol in Ontario. As your fore fathers may have told you, this wasn’t a popular movement, yet there were sneaky ways to get around the system or hide your consumption from the government.

One popular method was to obtain a prescription from a doctor and buy your alcohol from a drug store. Interestingly, during the years of 1923 & 1924 over 810,000 prescriptions were written for alcohol in Ontario! Another way was to visit a speakeasy or a Blind Pig – a private saloon that was only accessible with a password. In these ‘secret places’ bootlegged alcohol was sold and enjoyed.

Over time, the Temperance Act was repealed in 1927, but the era of neighborhood speakeasies and creatively bootlegged alcohol left their mark and even offered some inspiration to brewers, including modern day ‘Bootician’ Marc-André Chainey (right in photo).

 

Where Old meets New…

Waller Street Brewery is located in the basement of a heritage building, on the corner of Waller Street and Besserer in the heart of downtown Ottawa. Walking down the steep stairs, it almost feels like sneaking away from a group of Teetotaler’s to get your after-work fix. Thankfully there isn’t a password required at the brewery door! Inside is a beautiful stained glass and mahogany bar from the previous occupant – Alfie’s, a sports bar. To the left, running deeper into the space, is the brewery operations. “Want a brewery tour?”, laughs Marc. “The best place to stand is with your back to the beer fridge & look left & right.” Yes, it is that small. Imagine the size of a two car garage.

 

Engineering a Brewery

Deceivingly encased in dark wood, the brewery can surprisingly churn out 1,200 litres of beer each week. And that is where Marc-André gets creative, much like his prohibition counterparts.

 

Engineer by Day. Bootician by Night

An engineer by trade, his approach to brewing is a little different than others, opting to experiment and understand the details and science behind ingredients, processes – even the drinker. “Every time we try something new, we learn a little bit more about the hops, the yeast; but also we learn a little bit more about our customers and what you like.”

Being confined by the space in the basement of the historic building, which can only fit 30 people at a time, doesn’t seem to bother the brewery team. Instead of following the strategy of producing more beer, they are putting the microscope on the beer – literally! Yes, Waller Street actually has a microbiologist working for them…That is when he isn’t filling kegs, cleaning kegs or moving kegs. Like everyone in the brewery team, they all pitch in.

We won’t see Marc-André piecing together expansion plans for the brewery – ever. The historic building constantly provides him with challenges of fitting modern day equipment through small doorways, not to mention steep stairwells and a maze of corridors.

We will however, see him experimenting more with sour beer recipes, processes and continuing support of their Flights of Hope project, where $2.00 from each beer flight goes to charity.

Marc-André & his sister Marie-Eve along with the rest of the brewery team invite you to come by to visit them at the brewery….and when you do, be sure to tell them you are a Savvy Hip Hops suds-scriber….they are ready roll out the red carpet for you!

 

Here’s to Marc-André & the brew crew at Waller Street!

 

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!

Bootleg Blonde

This 5% Alcohol by Volume (ABV), 21 International Bitterness Units (IBU) Blonde Ale is brewed using an in-house yeast strain which gives a little spice to the introductory brew.
Tasting Notes: Blonde Ale’s are fairly straightforward with some grain, bread-y malts and some earth-y hop spice to add balance. However, the in-house yeast strain adds a lively twist to the palate with subtle spicy phenols.

Suggested Food Pairing: With less than a month of summer left, enjoy Bootleg Blonde with a green salad with light vinaigrette or serve alongside an angel food cake with fresh berries. I would recommend to avoid strong flavoured foods, especially those with heavy spicing that would overpower the beer.

 

waller ombre

Speakeasy Red

At 4.4% ABV and 30 IBU, Waller Street prefers not to put this beer in a specific style category, instead label it as a light beer with big flavour.

Tasting Notes: Speakeasy Red starts with a toasted rye spice – almost peppery – leading to yeast-y fruit esthers, and a tropical hop bitterness.

Suggested Food Pairing: The rye malt and Belgian yeast would go well with Jamaican-style Jerk Chicken, herbed roasted potatoes or Asiago cheese.

 

 

Moonlight Porter

Marc-André claims this beer was an accident – a happy one that we are glad he made. At 6.3% ABV and 50 IBU this American Porter is a balance of decadent malt and American hops.

Tasting Notes: True decadence. Coffee, roast, dark chocolate with wonderful dark fruit flavours leading into a mild bitterness. Surprisingly with the strength of the flavours (and alcohol) it’s very drinkable.

Suggested Food Pairing: Chocolate, chocolate and more chocolate! I have heard from friends that a good cigar pairs perfectly with this beer too.

 

Hideaway Hefe

Waller Street’s summer seasonal is a German-style Hefeweizen that’s 5% ABV and 18 IBUs. A Hefeweizen is a wheat beer (weisse) with yeast (hefe).

Tasting Notes: Lots of yeast-y banana flavours with some bubblegum and clove peaking through. Spicy hops are there, although fairly subdued. The body is light and the carbonation is crisp – it goes down easily in the sun.

Suggested Food Pairing: Yes, bring on the schnitzel! But, did you know that Hefeweizen is a great match for sushi? The wheat and banana sweetness will work perfectly with delicate fish flavours, especially if you’re choosing sashimi over rolls.

 

group shot waller

Blind Pig IPA

Mark m y words, this isn’t your typical India Pale Ale. Ringing in at 6.7% ABV and 68 IBU it was brewed using a mixed primary fermentation containing Brettanomyces.

Tasting Notes: Take a moment to enjoy the aroma of this beer…It’s truly amazing – peach, mango, orange, grapefruit – it really draws you in for a gulp! The flavour mirrors the aroma with the malts hidden behind the tropical hop flavours letting the hops shine as they should.

Suggested Food Pairing: Lately I’ve been enjoying cheese with IPAs, especially salty cheeses. My favourites have been fresh cheese curds (squeak squeak!), sharp cheddar or Parmegiano Reggiano.

Tip from our Cheese Sommelier: keep cheese curds on the counter. That way they will continue to have the squeaky characteristic that we all love. As soon as you refrigerate, the squeak disappears.

 

 

Black IIPA

This big 8.5% ABV and 85 IBUs combines the roast and malt qualities of a stout while having an assertive hop profile. Marc-André brewed this just in time for Waller Street’s 2nd Birthday Party, which coincidentally landed on the same day as International Beer Day (August 5).

Tasting Notes: This is a flavour war! Dark chocolate, coffee roast, dark fruit flavours clash against an intense citrus hop note leaving your palate with a small residual sweetness to balance the bitterness from the roast and hops.

Suggested Food Pairing: Grilled meats, especially a thick steak grilled to perfection (medium rare for me). Enjoy how the malt compliments the charring of the meat and the hops add a wonderful umami-like contrast.

 

Scotch River Sour

This ‘Woodland Sour’ unique to Waller Street Brewery is 6.8% ABV and 8 IBU. It’s brewed only once a year using fresh local spruce tips and birch sap from the banks of the Scotch River east of Ottawa. The souring comes from a proprietary house yeast strain named “Hercules Lacto” isolated from the brewery.

Tasting Notes: This might be a new taste experience for you, it was for me. At the front is the tartness, don’t worry, it isn’t that tart (but it may still surprise), with a background of pine or spruce. The flavours layer, as you drink or as it warms there’s a slight woody sweetness at the end.

Suggested Food Pairing: Pairing this beer is difficult, but I’d go with a long hike in the woods with a sharp cheddar sandwich and a half growler of Scotch River Sour in your kit.

 

Blind Barron

overhead wallerYou may have had a sour beer and an India Pale Ale, but have you had a sour IPA? Blind Baron is a 6.5% ABV, 85 IBU fermented with Waller Street’s house yeast strain isolated from a previous wild fermentation.

Tasting Notes: Starts sweet with cereal notes from the malt, tea and then dives into a fruity mix of lemon and peach. There’s a touch of yeast funk, but the acidity isn’t high – just enough to be noticeable, but turn smooth quick.

Suggested Food Pairing: The fruity flavours of the hops and slight tartness makes me think this would go well with a refreshing summer salad layered with brie. Or maybe as a nice contrast to a fatty eggs benedict as a Sunday brunch.

 

 


 Recipes to enjoy with the featured Savvy Hip Hops 

 

With Bootleg Blonde
Triple Dipped Fried Chicken

Recipe & photo from All Recipes

Triple Dipped Fried ChickenIngredients

3 cups all-purpose flour
1 ½ tablespoons garlic salt
1 tablespoon ground black pepper
1 tablespoon paprika
½ tablespoon poultry seasoning
1 ⅓ cups all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
2 egg yolks, beaten
1 ½ cup Bootleg Blonde
1 quart vegetable oil for frying
1 (3 pound) whole chicken, cut into pieces

 

Method

In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika and poultry seasoning. In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper, egg yolks and Bootleg Blonde. You may need to thin with additional beer if the batter is too thick.

Heat the oil in a deep-fryer to 350 degrees F (175 degrees C). Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more.

Carefully place the chicken pieces in the hot oil. Fry for 15 to 18 minutes, or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels before serving.

 

With Moonlight Porter
Moonlight Cake
Recipe from Waller Street!

IngredientsWaller Street Brewing beer bottles

Caramel Beer Sauce

1 cup brown sugar
¼ cup Waller St. Moonlight Porter
¼ cup butter, unsalted softened
2 tablespoons corn syrup

Cake

1 cup Waller St. Moonlight Porter
½ cup water
1 ¼ cup dates pitted and chopped
1 teaspoon baking soda
½ teaspoon vanilla extract
1 ½ cup unbleached all-purpose flour
½ teaspoon baking powder
½ cup unsalted butter, softened
1 cup brown sugar
1 egg

Method

Caramel Beer Sauce

In a small saucepan, bring all ingredients to a boil. Stir until smooth. Set aside.

Cake

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 20 cm (8-inch) square pyrex mould. Set aside.

In a saucepan, bring Midnight Porter and water to a boil. Remove from heat and add dates, baking soda and vanilla extract. Mix well. Set aside.

In a bowl, mix flour and baking powder. Set aside.

In a second bowl, cream butter with brown sugar using a mixer. Add the egg and mix until smooth. At low speed, stir in flour mixture alternately with the dates mixture.

Pour dough in the mould. Bake for 50 minutes or until a toothpick inserted in the centre of the cake comes out clean.

Poke holes in the cake using a fork and gently pour half of the caramel. Let cool. Cut into 9 squares.

When serving, top cake with remaining caramel sauce. Cake keeps 3 to 4 days at room temperature. Caramel sauce keeps one week refrigerated.

 

 

Another recipe with Moonlight Porter
Beef Tenderloin with Porter Reduction
Recipe & photo from Craft Beer

Waller Street Brewing - cellar beer with waxIngredients

2 – 4 tsp steak rub
4 (4 – 6 ounce) beef tenderloin steaks, fat trimmed
1 tsp olive oil
6 ounces of Moonlight Porter
2 tbsp brown sugar
Crumbled blue cheese

Method

Preheat oven to 450°F. Rub steak seasoning over both sides of steaks.

Heat olive oil in a large nonstick skillet over medium-high heat. Add steaks; cook 2 minutes on each side or until browned. If the steaks are large enough to sear the sides slightly, do so. Searing it will help keep all the juices in during the baking stage.

Remove steaks from pan; place on aluminum foil on a baking sheet. Bake at 450°F for 4 to 5 minutes on each side, or until desired degree of doneness. If you don’t have a food thermometer, I highly recommend one. Based on the internal temp, I cooked the steaks for about 10 minutes.

While steaks bake, combine Moonlight Porter and brown sugar in a skillet, cook on low heat and stir. Cook until mixture is slightly syrupy (6 – 8 minutes)

Once the steaks are out of the oven, wrap them in the aluminum foil that you put on the baking sheet. This keeps them warm, while you let them set for 2-3 minutes.

Serve steaks with reduced sauce; sprinkle evenly with cheese

With Hideaway Hefe

Wheat Beer Roasted Chicken
Recipe & photo from Leite’s Culinara

Wheat Beer Roasted ChickenIngredients

2 tablespoons unsalted butter, at room temperature
1 teaspoon finely grated orange zest
1/2 teaspoon ground coriander
2 teaspoons kosher salt
1 whole chicken (about 3 1/2 pounds)
1/2 teaspoon black pepper
1 large garlic clove, smashed and peeled
1/2 orange
1 cup Hideaway Hefe
1 teaspoon cornstarch
1 tablespoon water

 

Method

Preheat the oven to 450°F (232°C) and adjust the oven rack to the middle position. Work together the butter, orange zest, coriander, and 1/2 teaspoon salt in a small bowl with a fork or the back of a wooden spoon.

Rinse the chicken and pat it dry. Gently run your fingers between the chicken skin and the meat, loosening the skin while being careful not to tear it. Push the butter under the skin, as far over the thighs and drumsticks as your fingertips or the handle of a wooden spoon will reach. Massage the chicken skin from the outside to spread the butter evenly over the chicken. Season the chicken inside and out with the remaining 1 1/2 teaspoons salt and the pepper. Place the garlic and orange, cut into chunks, in the cavity. If desired, loosely tie the legs together with kitchen string.

Place the chicken in a flameproof roasting pan that’s not much larger than the chicken itself. (A large cast-iron skillet works quite nicely.) Roast the chicken, liberally basting it with some of the Hefe every 15 minutes, until the skin is golden and begins to pull away from the base of the drumsticks and the juice runs clear, about 50 minutes. Transfer the chicken to a cutting board and let it rest for 15 minutes before carving.

Meanwhile, set the roasting pan over a burner and add the remaining beer. Bring the liquid to a simmer, scraping up any browned bits. Stir together the cornstarch and water in a small bowl, then stir the resulting cornstarch slurry into the simmering pan juices. Simmer the gravy, stirring constantly, until slightly thickened, about 1 minute. If desired, strain the gravy. Cut the strings from the legs, if using, and carve the chicken. Transfer the pieces to a platter and spoon the gravy over the chicken or pass it on the side.

Enjoy your Savvy Hip Hops!

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