We are looking forward to another great Field to Firkin event tonight. Our Beer Expert, Blythe, is going to take us into the Mill and then to the Brewery for some great samples with the Brewmaster. The Stout has been fantastic lately.
If anyone is interested in coming tonight, pop by at 6:30 for the tour, then stick around in the restaurant for a pint and some food.
The program cost is $15(+ tax) and includes brewery samples and your first pint.
The new issue of City Bites hit the streets today, with a fantastic review of the Brewery! Renowned author and beer critic Stephen Beaumont visited this summer and sampled the beer.
“I tried the IPA and the stout, the former straight from the barrel and the latter via growler, and found little to dislike about either. The IPA showed ample notes of wood and fruit in the aroma, along with evident tannins, and followed through with grapey, dried apricot fruitiness in the body buoyed by a generous kick of hoppiness.”
“The stout demonstrated itself as a rather reserved ale, with a gently roasted aroma and taste supported by some raisiny notes and, again, a good degree of woodiness, all culminating in a surprisingly soft finish… I suggest strongly that you head up to Black Creek and find out for yourself.”
City Bites provides information on the best restaurants, top chefs, latest food and eating trends in Toronto. It was distributed in today’s Globe and Mail and you can also find the magazine at a number of locations around the city, (listed at: http://citybites.ca)
It was because of the stories. That’s why I did it. And that’s why I’ll keep doing it: for the stories. Like most people I love the feeling of connecting the dots. Like when you find that renegade puzzle piece you’ve been looking for; or when you finally remember that word, or term, or name that’s been sitting on the tip of your tongue for who-knows-how-long; or just when you learn something new and then start seeing that something new everywhere you look. These are the things that make the day-to-day interactions here at Black Creek Pioneer Village so rewarding. I love standing in front of a group of people and explaining to them the origin of how the term “hotel” became common use, or how the Temperance movement led to the formation of mafias and having my audience pause for a brief moment then sigh: “I never knew that.” The best part about teaching, in my opinion, is actually being able to see the gears connect in people’s minds. And being one of the tour guides for the new BlackCreekHistoricBrewery provides me ample opportunities to see those gears grind away. But I don’t do this just for me. No, no, no. I do it for the stories, for, at the end of the day, what else do we have other than our stories or the stories that have been passed on to us? And really though: aren’t we all just dying to know why our first Prime Minister, Sir John A. MacDonald, wore so many coats?
If so, come on down to the brewery. Have a glass of historic ale and we’ll talk.
The hot days of summer make for hot work in the brewery. When I arrive in the morning the sweet smell of hops and barley boiling in the brew kettle greets me. I smile and think to myself, ‘it’s going to be a good day’. While I set up the tasting glasses I reflect on yesterday’s tour. A friendly old man told me a joke: “Why do beer experts think and talk about beer so much… because they can’t play hockey!” I thought it was pretty funny and will try it on today’s tour to see if I should keep it in my repertoire. Next on my morning to do list is to see how the stout that was brewed last week is doing. I turn the spigot on the oak barrel and out pours the dark brown liquid. Catching it in a glass I hold it up to the light. Perfect colour. I take a sip and enjoy the hints of coffee with undertones of caramel. It is ready to serve. Taking another sip, I smile to myself and think ‘Yes, today is going to be a good day.’ While the morning ritual of preparation has gone by, now comes a time I love. People who share at least some of my passion for history come and I try to give them a feeling of how important brewing truly was to our ancestors. I love describing the process by which beer was made and bringing to light the realities of 19th century life when explaining the day to day necessity of having something clean to drink. Discussing the social importance of beer that survives through song and verse, and the divisiveness of the problems caused by its abuse, and even further to highlight what an important part the brewery played in society. T his history is a wonderful tapestry as complex as the flavour of a good brew and just as happily shared, hopefully to the enrichment of us all.