October is shaping up to be a busy month here at the Black Creek Historic Brewery! Our Spirited Affair last Saturday was a killer-diller of an evening. Ed’s brewed his first batch of the Pumpkin Ale (out October 18th). But before we get to that, we have another specialty beer for you!
Our Honey Brown Ale hits the fridges this weekend, just in time for Thanksgiving. Honey’s having a resurgence of interest in the brewing world, but its alcoholic roots actually go back much further – not to beer, but to mead. Mead is a mixture of fermented honey, water, and occasionally spices, fruits, and grains. It was a hugely popular drink in the Medieval Ages, particularly through Scandinavia and Great Britain (no Norse or Old English saga would be complete without mead being consumed at a mead-party in a mead-hall on mead-benches…Old English literature has its peculiarities). In those contexts, alcohol was an important accompaniment to ritual gatherings, the binding of oaths, and the making of boasts…which essentially amounted to the same thing as binding an oath.
On the technical side, honey has a lot of delicate, complex flavours and enzymes, which makes it a really interesting addition to brews. However, honey is mostly sugar, and yeast love it. In fact, 90-95% of the sugar in honey is fermentable. So, it takes a careful hand while brewing: you don’t want the yeast to devour it all and leave you with none of that honey flavour.
Luckily, there are several brews out there that do an excellent job. Besides our Honey Brown, there’s the Chateau Jiahu from our comrades at Dogfish Head Brewery. They’ve replicated an ancient Chinese beverage that used honey both for flavour and alcohol content (it’s upwards of 9%!). Closer to home, you may have tried the Royal Stinger/Apiary Ale from the Fairmont Royal York. Only available on draught in the hotel, it’s made with honey from their own rooftop beehives!
You could also try this Victorian recipe:
Spruce beer recipe: Boil to a jelly half a pound of fine starch, and add to it one and a half pound of strained honey, and one gallon of soft water, allow for three times this receipt two ounces of the essence of spruce, add yeast, and close the cask as soon as fermentation ceases. It will be fit to use in two days, and will not keep a very long time.
So how does our Honey Brown taste?
It pours a dark golden-brown colour, and you can smell the honey right away. At first sip, it’s mostly notes of our classic Brown Ale: some slight burnt caramel and toasty malt flavours. Then the honey hits. Playing along the rear of the palate, the honey comes up through the nose and leaves a very sweet finish as well. This is an incredibly smooth beer, almost silky in mouthfeel. After swallowing, you’ll notice the honey on the tongue for a long time; it’s a lot more noticeable than last year…
And I think it would pair well with some post-Turkey relaxation. We’re open all long weekend, so drop by and say hi!