May Specialty: Apricot Ale

It’s time for our first specialty brew of the season! Down here in the Black Creek Historic Brewery, Ed has been busily crafting an Apricot Ale – a light, fruity beer to kick off the Victoria Day Weekend. It also ties in nicely with our Pirates and Princesses event,  May 20, 21, and 22. Pirates, of course, require ale, and the apricot’s delicate sweetness and beautiful golden colour definitely puts one in mind of royalty!

Our Apricot Ale matches Belle’s dress! She’ll be at Black Creek this weekend, along with Cinderella and a rascally pirate crew!

The beer is golden too, with hints of apricot in the flavour and aroma.  There’s a bready malt taste too, and it’s fairly lightly hopped. This ale is light-to-medium-bodied, perfect for an afternoon on the patio. It hits our fridges this weekend, and there it will remain until it’s all been sampled and purchased.

Victorians liked their apricots too! For them, it was a late summer dessert. In her Book of Household Management, Mrs. Beeton says:

The apricot is indigenous to the plains of Armenia, but is now cultivated in almost every climate, temperate or tropical. There are several varieties. The skin of this fruit has a perfumed flavour, highly esteemed. A good apricot, when perfectly ripe, is an excellent fruit. It has been somewhat condemned for its laxative qualities, but this has possibly arisen from the fruit having been eaten unripe, or in too great excess. Delicate persons should not eat the apricot uncooked, without a liberal allowance of powdered sugar. The apricot makes excellent jam and marmalade, and there are several foreign preparations of it which are considered great luxuries.

Ah, Mrs. Beeton…
(courtesy National Portrait Gallery; http://www.npg.org.uk)

She also gives a recipe for an apricot pudding that sounds both a) achievable, and b) delicious.

INGREDIENTS – 12 large apricots, 3/4 pint of bread crumbs, 1 pint of milk, 3 oz. of pounded sugar, the yolks of 4 eggs, 1 glass of sherry.

Mode.—Make the milk boiling hot, and pour it on to the bread crumbs; when half cold, add the sugar, the well-whisked yolks of the eggs, and the sherry. Divide the apricots in half, scald them until they are soft, and break them up with a spoon, adding a few of the kernels, which should be well pounded in a mortar; then mix the fruit and other ingredients together, put a border of paste round the dish, fill with the mixture, and bake the pudding from 1/2 to 3/4 hour.

If you want to try this at home, be aware that Victorians rarely gave specific cooking temperatures, as they assumed you’d either be using a wood-fired oven…or, you obviously know what temperature to bake puddings at, because you’ve been doing this your whole life, right? 😉

In any case, I looked up modern recipes to compare, and my best advice is to bake it around 325 F and check it at 25 minutes. If anyone tries it, let us know!

Especially if you swap the glass of sherry for a glass of the Apricot Ale…

To Queen and Country!

Katie

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Interview with Robin LeBlanc: Beer Writer

Hello beer-lovers!

Welcome back to another installment of our interview series! This week, I am thrilled to welcome Robin LeBlanc to the Growler. Robin is a respected beer expert and reviewer, talented writer, and all-around awesome person. You may recognize her name from her blog, The Thirsty Wench, from Twitter (@TheThirstyWench), or from The Ontario Craft Beer Guide, which she co-authored with fellow beer expert Jordan St. John.

And guess what??? A new, second edition of The Ontario Craft Beer Guide releases May 20th! Packed with nearly 100 new breweries, this book promises a comprehensive survey of the Ontario craft scene. I’m stoked for its release, and I was very glad the chance to chat about the book with Robin!

Without further ado!

KT: We’re always keen on origin stories! Can you tell us how you got into craft beer?

RL: I got bitten by a radioactive brewer, and…
No. That’s a lie. What really happened was I was in a friend’s apartment in 2007 and their roommate brought over a bottle of Chimay Première, a Trappist dubbel and shared some of it with us. Considering the most adventurous with beer I had been at the time was a pint of Guinness, I can safely say that I experienced an explosion of flavours that were earth-shattering. Dark fruits! Caramel! A subtle alcohol burn! From then I was hooked. I started going to the original Bar Volo with friends, which then led to picking up books on beer, which then led to starting a blog about beer, and that ended up with being a columnist and author on beer. It’s amazing how much it just escalated.

 

KT: The Ontario craft beer scene has exploded over the last number of years; what are some of the biggest changes you’ve seen?

RL: Well the big one is that there is no more craft beer out there. As you said, the Ontario beer scene has exploded and we’re seeing more and more breweries pop up every WEEK in areas both urban and rural. The great thing has been seeing the places outside of the city fully embrace craft breweries opening in their area because it adds to part of their identity. So really that’s the biggest change, where we are now at a point where one could take a weekend trip to almost anywhere in the province and chances are really good you’ll be able to visit many breweries throughout.

KT: Researching “The Ontario Craft Beer Guide” was an impressive undertaking! Were there any surprises along the way?

RL: There definitely were! In doing research we would get to as many breweries in the province as possible and more often than not I found myself in small areas getting a feel for the context of which the brewery makes their beer and the local inspiration that drives them. Places like Sleeping Giant in Thunder Bay, or New Ontario in North Bay, and Haliburton Highlands in Haliburton. All breweries that are shaped by the places they call home.

KT: And finally, what can readers look forward to in the second edition?

 RL: A more massive book than the first one, for sure. We’ve completely expanded and revised this second edition, revisiting many of the breweries from the first edition and adding nearly a hundred new breweries in the book, with ratings for over a thousand beers. On top of that we have chapters covering the history of Ontario beer, where to purchase the beer, and Ontario ingredients. We’ve also expanded the suggested pubs list from 50 to over 100, showing all the great places in this province to get a decent selection of local beer. And finally, we have colour pictures, giving a nice visual representation of Ontario beer.

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Robin, thanks again for sharing your time with us! Remember, you can pick up your copy of The Ontario Craft Beer Guide on May 20th – a perfect start to the long weekend!  Here’s to many more fantastic beers ahead!

To Queen and country!

Katie

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Trying Beer Quizzes

There comes a time in every Beer Expert’s life when you wonder, “Just how expert am I?” For myself, I’ve been studying beer for… (*squints*) five years. I’ve logged tasting notes for well over 400 distinct brews on Untappd. Down in the brewery, I received almost every conceivable question.

So—how does that knowledge stack up?

Fortunately for the budding beer enthusiast, the internet is rife with beer knowledge quizzes of every stripe. I found a selection of five, took them, and made notes on each. Take a look through, and try taking a few yourself!

Ultimate Beer Knowledge Test

The title is promising, and it is one of the longer tests I took. There are a few oddly phrased questions in here, and it seems more focused on stats (breweries per capita, quantity of breweries per country) than history.

I scored 87%.

Test Your Craft Beer Knowledge

I will do precisely that, thank you! This quiz mostly asks you to differentiate between styles: their origins, history, characteristics, etc. There’s a tiny bit about the brewing process, too.

It’s helpful to know US measurements (I think in litres, but I am learning to speak in gallons).

I scored 100%.

Beer Knowledge Quiz

There’s a mistake on this quiz. I’ll just point that out right now. The quiz asks in which year the Reinheitsgebot (German Beer Purity Law) was issued. This decree regulated the ingredients and prices of beer—it was meant to prevent competition with bakers for wheat and rye. As we all know, it was issued in 1516.

1516 was not listed as an option. The answer was listed as 1487. While some similar regulations were passed prior to 1516, that’s not what this question asked.

I scored 9/10. I protest my score.

Girls’ Guide to Good Beer: Beer IQ Test

Grab paper and a pencil for this one: no clickable boxes! Overall, it’s a decent overview of different areas of beer knowledge, but I have two quibbles: one, with their definition of what makes “craft” beer, and second, on their unclear distinction between “grain” and “malt” (after all, malt is grain—but it’s been partially germinated and roasted).

I scored 12/12. There was no badge.

Cicerone Certification Practice Exam

You’ll need to make a free account to access the official 10-question quiz. This is a practice test towards becoming a Certified Beer Server: the first level of cicerone certification. The cicerone program is demanding: beer history, styles, brewing methods, and serving protocol. For obvious reasons, I am less comfortable with that final one—there were no draught lines in the brewery.

Nevertheless, I scored 10/10.

They’re fun quizzes, eh? If you’re looking to brush up on your beer knowledge, our brewmaster Ed is a veritable fountain of brewing facts (most of my technical knowledge comes from him). Remember to drop by the brewery on weekends to see him in action!

To Queen and Country!

Katie

 

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We’re (Almost) Back!

Greetings, Beer-Lovers!

This is just a quick note to remind you all that Black Creek Pioneer Village’s 2017 season begins on Saturday, April 29th, 2017. It’s Canada’s 150th birthday, and we are ready to party like it’s 1867!

Check out the Black Creek website for a whole slew of special events happening this year, and make sure to see our Canada Day event details on Facebook! And of course, we’ll have new programming and activities rolling out throughout the season!

Photo de Black Creek Pioneer Village.

Did someone say, “Historic trades and activities, History Actors, musicians, animals, Discovery Stations, Pioneer Day Camps, and more?” I’m pretty sure someone said ALL of that! 😉

Down in the brewery, Ed has also been preparing. I won’t give too much away right now, but rest assured  – we’ve got the sesquicentennial well in hand!

And if your stocks of historic beer are a little low after the long winter – well, you can always swing by the brewery to pick up more historic brew. Ed will be back brewing on weekends, so feel free to come say, “Hi!”

Getting excited? So are we – so until Saturday, here are some pictures we love.

Coming through the hop garden one summer morning.

 

Our beautiful mill…

Photo de Black Creek Pioneer Village.

Our campers having fun!

 

Hard at work!

 

Our lambs are skipping!

 

And of course…

To Queen and Country!

Katie

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Announcing Our 2017 Specialty Beers!

Greetings, beer-lovers!

As many of you know, Ed supplements our standard beer roster with a monthly specialty beer! These seasonal brews are limited releases. They tend to come out around the holidays, and when they are gone, they are gone!

So what’s on tap for this year?

May – Apricot Ale

A fruity pale ale, perfect for taking along to your Victoria Day celebrations!

Image by Fir0002

 

June – Ginger Ale

This is not for kids! A 5% light amber ale made with real ginger. Spicy, refreshing, and just in time for Father’s Day!

 

July – Maple Brown Ale

What’s more Canadian than beer and maple syrup? Enjoy pure maple syrup balanced against the sweet malty notes of our classic Brown Ale (and be sure to check out all our Canada Day festivities as Black Creek celebrates Canada 150).

 

August – Simcoe Hopped Ale

Brewed in honour of Lieutenant-Governor John Graves Simcoe, this ale features the distinctive pine-citrus notes of Simcoe hops, a classic dual-purpose hop from the Pacific Northwest. Start your August Long Weekend off right!

 

September – Fresh Hop/Wet Hop Pale Ale

Summer’s ending, and the hops are finally ripe! Take home this beer made with hops from Black Creek’s very own vines. This beer can only be made when the hops are ready, so don’t miss out!

Ready for harvesting!

 

October – Potato Stout, Honey Brown Ale, Pumpkin Ale

A triple threat! Enjoy the roasted, earthy notes of our Potato Stout, the warm sweetness of our Honey Brown Ale, and of course – that perennial favourite – our Pumpkin Ale! (We know you all love the Pumpkin Ale, so Ed usually does several brews of it – all with real pumpkin and spice.)

 

November – Gingerbread Stout

Ah, this is one of my personal favourites (stout and ginger, where can you do wrong?). Molasses and spices make this a lovely wintertime treat as we get ready for our festive season!

 

December – Winter Warmer

The end already? Our Winter Warmer will keep you cozy on those cold December nights. An amber ale brewed with coriander and bitter orange peel to a strength of 6.5%, this ale makes the season even brighter. 🙂

 

Can’t wait to see these release throughout the year! Remember, our specialty beers tend to vanish fairly quickly, so drop by the brewery promptly to avoid disappointment!

To Queen and Country!

Katie

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Beer Flaws

Down in the Black Creek Brewery, we frequently said, “Beer is a very personal thing! There’s no right or wrong answer, only the beer that’s right for you!” While I wholeheartedly believe this is true, there is an aspect of beer that rarely came up in brewery conversations: beer faults.

That’s right. While preferences on style, flavour, and aroma are largely dependent on personal palates, it is possible to have beer that is—from a purely objective standpoint—flawed.

What makes beer taste bad? Sometimes, faults in beer arise from poor sanitation or infection (this was particularly a problem in the Victorian age). Sometimes, the ingredients are poor quality, stale, or improperly stored. Maybe something went wrong in the brewing process.

Victorian breweries didn’t have modern standards of sanitation…

 

Or maybe the recipe itself wasn’t very good (we’ve all eaten baked goods gone wrong—the same principle applies to brewing). Perhaps the wrong ingredients in the wrong quantities were used; or maybe the brewing method wasn’t followed correctly; or maybe a brewer let their creativity and zest for experimentation run too wild.

(A beer that will forever remain etched in my memory is a “Choc Lobster Porter.” Chocolate and lobster do not go together. The best I can say about that beer is that it makes a really good story now.)

Even if a perfectly good beer leaves the brewery, it can still pick up flaws before you drink it: improper storage, age, exposure to heat and/or light, and even dirty draught lines can all create undesirable flavours.

So that’s why a beer might have faults. But what are some common flaws?

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Green Apple

This is a very common one. If you’re detecting an odd, green apple flavour in your beer, you’re tasting the result of acetaldehyde. This compound is actually a precursor to sugars becoming alcohol. In small quantities, it can be perceived as a simple fruity note, but a large presence usually means the beer needs more aging.

Astringency

Astringency isn’t just bitterness. It’s an over-steeped-black-tea flavour and sensation. Unsurprisingly, astringency in beer comes from tannins. In brewing, astringency can result from over-steeping and/or over-sparging the malt, or mashing with water that’s too hot. In some cases, it can also result from bacterial infections.

Cheese/Feet

Mmmm, delicious! You’re smelling/tasting isovaleric acid, resulting from poorly stored, oxidized hops.

Skunk

Ever wonder why so many beer bottles are brown? It’s to avoid this fault. When the iso alpha acids in hops react with light, it creates a flavour incredibly similar to a skunk’s odour. It’s quite common in beers stored in clear or green glass bottles. To avoid “light-struck” beer, stick to brown glass, draught beer, or cans.

Metal

Does your beer taste like you’re licking an aluminium can? A metallic taste in beer is a fault that results from old, improperly maintained equipment and/or poor-quality water.

Water quality greatly affects beer. Here is Joseph Bloore’s brewery in the Rosedale ravine, painted by R. Baigent , 1865 (www.torontopubliclibrary.ca)

Butter

Beer and popcorn can be a good combination, but you don’t want your beer tasting like popcorn.  If your beer is slick on the tongue and tastes like a movie theatre, you’ve got excessive diacetyl. This is a natural by-product of fermentation: a little can be all right, but too much is unpleasant. Usually, high levels are found in beer that’s been rushed out or beer fermented with weak yeast. However, it can be caused by dirty draught lines.

Paper/Wet cardboard

Beers’ flavours change as they age. If you’re getting cardboard, your beer is probably old and overly-oxidized.

Nail Polish Remover

Yeast gives off esters as it ferments: the resulting ethyl acetate can be responsible for a slight fruitiness…or harsh acetone flavours. Beer that tastes like solvent indicates poor handling, though it can result from low-quality, plastic brewing equipment.

Mouldy/Musky

We all know bread goes mouldy. And we all know that beer and bread are made of similar ingredients. Mouldy, musky beer may indicate the presence of mould in the grain or casks. It may also arise from dirty draught lines.

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Fortunately, a good brewer using quality ingredients in a clean environment (like our brewmaster Ed!) will avoid most of these faults. But learning to detect flaws is just another part of educating one’s palate. Beer is still down to personal taste—but knowing standards of flavour can help beer-lovers make even more informed choices about their brews. 🙂

To Queen and Country!

Katie

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Interview with a Beer Writer (Me!)

Our Interview Series continues! As some of you may know, I’ve been administering this blog since 2013. In four years, I have written many articles on brewing, sampled many beers, and done my best to share that knowledge with you!

And so, I thought it would be fun to try something different for this interview. I’m stepping out from behind the curtain and interviewing myself! Besides writing this blog, I’m also one of Black Creek’s History Actors and an award-winning author. I’ve spoken about beer and brewing history at conventions across the United States and Canada, and historically-accurate beer regularly appears in my fiction. And so, without further ado, here I am!

Presentation for the Baltimore Science Fiction Society, 2014.

KT: As you know, I love origin stories. Everyone has a different reason for getting into beer—what’s yours?

KT: Ironically, for the longest time, I thought that I didn’t like beer. But what was I drinking at 19? Some Molson, some Sleeman—lighter beers that don’t really suit my palate. I didn’t realize this, however, so I continued in denial until my first year working at Black Creek Pioneer Village. Somehow, I heard that the brewery needed an extra pair of hands for our Christmas by Lamplight event. Since I had my SmartServe certification from a previous job, I volunteered to help out. One thing led to another, and…

I fell in love. From the moment I set foot in the brewery, I fell completely, utterly, hopelessly in love with it. The space captured my heart immediately: this cosy, tucked-away corner of the village with its gleaming brew-kettle and proudly standing casks. The history and technical aspects of brewing fascinated me – forgive the pun, but that first taste awakened a raging thirst for more knowledge. And so, I spent the next 18 months or so learning about beer on my own, preparing myself in case there was another opening in the brewery.

There was. The rest is history.

I’m still in love.

KT: How has your palate changed, over the years?

KT: How hasn’t it changed? Remember: I thought I didn’t like beer, so I resisted drinking it at first. Fortunately, I had our wonderful brewmaster Ed to tutor me. He led through different beer styles: explaining their characteristics and giving recommendations on what to try. I started out really enjoying IPAs—the hoppier the better. I think it’s because the aggressive, sharp bitterness of a hop-oriented beer was immediately apparent to my immature palate in ways that the rich, deep malt flavours of a stout weren’t.

But gradually, I shifted to the dark side. I’ve always been a fan of dark chocolate and black coffee, so my fondness for dark beers makes sense—I just needed to work up to them.

Mmmm, stout.

Mmmm, stout.

KT: Of all the things you’ve learned about beer, what is your favourite?

KT: Well, I do really like being able to give tasting notes. That’s a cool skill, and one I’ve worked hard to develop. I’ve spent a lot of time training my palate and learning the vocabulary. At time of writing, I’ve got well over 400 different beers logged in my database. This is another instance where I was so grateful to work with Ed: he taught me how to approach beers, examining the colour and appearance, before taking in the aroma and that all-important first sip. It takes practice to train your palate to detect different flavours, and further practice to learn how to describe those sensations in a way that makes sense.

I was also amazed to learn just how important beer was to Canada’s history, and how much beer history is still hidden all around us in Toronto. Culture, politics, nutrition, gender roles, industry…beer touches so many different aspects of our lives, and it’s fascinating to see those connections draw together.

KT: You’re also an author. How has beer impacted your fiction?

KT: In my stories, my beer is always historically accurate, so there is that. I’m also able to describe flavour and aroma with precision – it’s those sensory details that make stories come alive. On a deeper level, though, I’ve been most impacted by the notion that beer touches many different aspects of our lives. My fiction leans towards the historical (I can’t imagine why), and I know how important taverns and beer culture were to Victorian society. And so, taverns tend to occupy a central place in my fiction as well – just as they were deeply interwoven into the society about which I write.

See, while I’m an artist, I’m also an educator. And so, I’m still drawing those connections between beer, culture, politics, et al., as much as I did in the brewery. I’m just doing it through a different form of art.

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And there you have it: a  behind-the-scenes look at your favourite beer journalist! Thanks, beer-lovers!

To Queen and Country!

Katie

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