Tag Archives: Black Creek Historic Brewery

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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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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The Red Lion Inn: An Early Local Pub

Welcome, beer-lovers! This week at the Black Creek Growler, we’re delving into another chapter of Toronto’s beer history: the Red Lion Inn!

You can’t get very far into researching Toronto taverns without running across the Red Lion. It was built somewhere between 1808-1810 by Daniel Thiers. Like Black Creek Pioneer Village’s Stong family, Thiers was of Pennsylvania German origin, settling in Upper Canada in the late 1700s.

The Red Lion, ca. 1888. (courtesy Toronto Public Library)

The Red Lion sat on Yonge St, just north of modern-day Bloor (near the Toronto Reference Library today). When Thiers built the Red Lion, the area was still quite undeveloped—Toronto grew largely northward and westward from the lake. However, it was already an important crossroads: Davenport, Yonge, and Bloor were all established travel routes, and seemed likely to become even more heavily-travelled as the young city grew.

The inn itself was always large: its façade was about 100 feet along Yonge St. As wings and extensions were added, it eventually encompassed a two-acre site—including its outbuildings and yards. And of course, it had a sign emblazoned with a red lion rampant.

The bar area: 1912 painting based on an 1888 sketch. (Courtesy Toronto Public Library)

In the early days, the Red Lion served as a stopping point for travellers, particularly for farmers taking their goods from Holland Landing to York. An 1808 advertisement states Thier’s intention to open a public house, selling, “…[the] best strong beer at 8d, New York currency, per gallon, if drank in his house, and 2s 6d New York currency if taken out.”

(A few things to note about this: first, we can see the absolute mishmash of currency that pervaded the colony during this period. Second, takeaway beer is more expensive than beer drunk in-house—perhaps a tactic to get patrons to settle in, order more pints, and eventually take a room for the night?)

In his Landmarks of Toronto (1894), publisher-politician John Ross Robertson imagines what the Red Lion Inn might have been like: “…bronzed farmers, patriotic reformers, intriguing politicians, bright eyed girls, and spruce young men—all classes that made up the society of York and its environs.” Contemplating the ballroom, he writes, “Perhaps here many a maiden breathed that wonderful ‘Yes.’”

The ballroom, ca. 1888. (Courtesy Toronto Public Library)

While his tone is a touch sentimental—even by Victorian standards—it’s clear that he considered the Red Lion Inn a focal point for the community. Indeed, it proved to be the nucleus around which Yorkville developed (ably assisted by Joseph Bloor, as we learned here).

In addition to facilitating socialization, the Red Lion also played an important role in civic life. It was used for polling and political debates, and Reformers met there frequently through the 1830s—including William Lyon Mackenzie itself. After his expulsion from the legislature in 1831, a by-election was held at the Red Lion Inn. Following the vote, a triumphant Mackenzie greeted his supporters in the ballroom, receiving a medal and making a speech before leading a procession into town.

But alas, the good times could not last forever. The Temperance movement did not treat the Red Lion Inn kindly. After a series of struggles, it closed in 1892. Two years later, Robertson wrote, “Most of the characters who figured in the Red Lion’s history have gone over to the great majority, and soon the old inn will follow the course of all mundane things.”

The Red Lion Inn, ca. 1885. (Courtesy Toronto Public Library)

Sadly, he was right, for no trace of the Red Lion remains today. Yet it remains in memory, “The Most Famous Hostelry in the Annals of York.”

To Queen and Country!

Katie

PS. Keen for more? You can read a digitized version of John Ross Robertson’s Landmarks of Toronto here!

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Recipe: Boston Beer-Baked Beans

Greetings, beer-lovers!

As we discussed not long ago, one of beer’s many wonderful qualities is its versatility! Here at the Black Creek Growler, we do enjoy cooking with our beer. Although this didn’t happen that frequently in the 1800s, beer adds some pep to modern-day recipes!

And so, I embarked on a quest for Boston Beer-Baked Beans.  As usual for me, I combined several recipes based on availability of ingredients and my preferences. Now, without further ado:

Boston Beer-Baked Beans (Vegetarian)

  • 1 can beans (they’re meant to be navy beans, but I only had mixed beans)
  • ½ cup beer (not dark)
  • 1 medium chopped onion (I had two teeny onions)
  • 2 cloves garlic, minced
  • 1/3 cup ketchup
  • 3 Tbsp molasses
  • 2 tsp Worcestershire sauce
  • Drizzle olive oil
  • ½ tsp paprika
  • ¼ tsp cayenne pepper (or to taste)
  • ¼ tsp black pepper.
Ingredients assembled!

Ingredients assembled!

Let’s talk about the beer. According to most recipes I found, most light beers will work. Personally, I’d go for something a little hoppier and more bitter, to cut through the molasses’ thickness and sweetness. So probably a pale ale, as opposed to a light lager. Being lighter in flavour generally, pale ales also balance nicely with most recipes.

Ideally, of course, I’d be using Ed’s Pale Ale, brewed at the Black Creek Brewery. Alas, it is March, not July, and so I had none to hand. I compromised by using Molson’s 1908 Historic Pale Ale. It’s an unfiltered beer based on a recipe from 1908. I mean, it’s not an 1830s recipe, but it’s a perfectly serviceable pale ale. Which, in this context, I count as high praise.

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Anyway, once the ingredients are assembled, the recipe is simple:

  • Drain and rinse beans
  • Combine other ingredients in a large bowl
  • Mix beans in
  • Bake uncovered at 350°F until most liquid is absorbed: about 40 minutes.
All mixed and ready for baking.

All mixed and ready for baking!

It smelled really, really good while baking. Like, the molasses aroma definitely filled my apartment, but I could get hints of beer underneath. It reminded me of being in the brewery while Ed’s boiling the wort.

I wasn’t sure if I’d overdone the baking, but the result tasted good! Sweet and savoury, with the beer’s sharpness cutting through and adding a lovely counterweight. Paired with some corn bread, it’s definitely something I’d make again…ideally, with Ed’s Pale Ale (or maybe his IPA—I bet the citrus flavours would give it a nice zing!).

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Until next time, beer-lovers!

Katie

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Interview: Beer Reviewer Robert Arsenault

Hello beer-lovers!

We are back with another special interview edition of the Growler. This week, I’m thrilled to welcome beer reviewer Robert Arsenault. Under the guise of the “Drunk Polkaroo,” he’s been brightening up my Instagram feed for a while! I’m stoked to have had the chance to catch up with him. 🙂

Photo de Drunk Polkaroo.

KT: It’s clear that you’re very passionate about craft beer—how did you get into it?

DP: To be honest, a few years ago I was a dedicated macro beer pounder. I was in a really bad place and drinking a lot when a friend introduced me to an app for my phone called Untappd. It tracked your beers and gave you badges for trying different ones. We started to compete on finding new beers and I started to drift into craft beer as a result. It didn’t happen overnight, but when I started doing short reviews on Instagram, it became a bigger part of my life.

KT: We love your vibrant Instagram with its daily beer reviews. Do you feel that social media has helped boost the craft beer movement?

DP: I think Social Media and the people who do it well at the breweries help to boost not only the profile of that brewery but the industry as  a whole. Interacting, commenting and sharing their fans’ photos has given rise to a whole host of people who are trying to catch the eyes of the managers, and it makes the beer drinking even more fun. Feeling connected to the brewers, even online, encourages people to take their time, appreciate the beer and share it with others.

KT: Your pictures are beautiful, and we love how they show each brew to its best. What goes into setting up your shots?

DP: If I have the time, I do try to find a beautiful way to showcase the beer, or the reason I am enjoying it. Sometimes it’s an outdoor shot, which is great for natural colour and light, or I add some props from around my house for a little fun. For every one though, I am taking pictures when I drink the beer and that dictates a lot of the shots. I was not a great student of art in school, but craft beer has inspired me to look for beauty I didn’t know existed.

Photo de Drunk Polkaroo.

Gorgeous – check out Drunk Polkaroo’s Instagram for more!

KT: Lead us through one of your tastings—what do you look for, in a beer?

DP: The first thing I do when I choose a beer is think about what I am doing that day or night. Is it a social gathering, or a quiet night in? Slow sipping Imperial or crushable session beer? Once I pick from the fridge or cellar, I get a clean glass, hopefully the proper style of glassware for the beer to be consumed, as it does matter to a degree. Rinsing it always before I open the beer, to remove any dust or residue. When I pour it, I take my time, watching it build the head, cascading the carbonation down and finally lifting it up to the light to gauge the colour and consistency. Smelling, swirling and smelling again, I want to get the aroma before I try it.

I leave room at the top specifically so I can get a good sniff of what is going on in there. Almost as important as the beer itself. Finally, I take a small sip and let it swirl around, trying to capture the first impression and nuances of the first sip. I try to close my eyes and block out all distractions to be present and mindful inside the texture and flavours of the beer. Another small sip and then I begin to pick out the subtle and not-so-subtle notes. It can change as it warms and depending on the style, a tasting can take anywhere from a half hour to 2 or 3. I like to enjoy every moment as much as I can, especially with beers I may only try once. It is also a way to try and curb my old habits of overindulgence. I appreciate everything that each beer brings to my glass and I try to convey that in my reviews.

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And he certainly does! The Drunk Polkaroo’s thoughtful, passionate reviews always brighten my day – and remind me why we write this blog in the first place…

For the love of beer. 🙂

You can follow the Drunk Polkaroo at the links below:

Instagram!

Facebook!

Twitter!

Until next time!

Katie

 

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New in Town: Getting into Craft Beer

Very often in the Black Creek Brewery, we meet people who haven’t really tried craft beer  “I’m not really sure what I like,” they say, in low tones. “It’s all so new to me.”

I can certainly sympathize with that! At some point, it’s new to all of us. And so, if you’re just starting out exploring craft brews, here are a few tips to help you feel at home.

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Be Open-Minded

I’m always so impressed when people who “aren’t sure about beer” join us for a sample. It takes courage! When you’re first starting out, try everything. In my early days learning about beer, I tried never to order the same beer twice. Sure, you’ll hit a dud from time to time, but you may also discover a wholly unexpected new favourite.

Take Notes

Mentally or physically: either way works. But if you find something you really like, take note of it! What style is it? Who brewed it? Try something similar and see if you like that, too. Slowly, you’ll start to build a personal database.

For instance, I’ve had enough pilsners to know that it’ll never be my favourite beer. On the other hand, Ed is well-acquainted with my documented love of stouts and ginger beers…

PumpkinAle1

Read Reviews (with a grain of salt)

Sites like Untappd, Beer Advocate, and Rate Beer are wonderful sources of information. Not only do they provide vital stats for most beers (style, ABV, IBUs, etc.), they often have ratings and reviews as well. If you’re on the fence about a beer, it can be helpful to see what other people are saying.

That said, remember what we say in the Black Creek Brewery: “Beer is very personal.” It’s all right if you disagree with a review. In the end, your palate won’t lie to you.

Pay Attention to Tasting Notes

Reviews can be handy for tasting notes, though! At first, it can feel overwhelming: “How am I supposed to identify cinnamon in this Winter Ale? What undertones of fig and raisin? What do you mean by grassy hops?”

Tasting notes are your cheat sheet. They help you learn the language of flavours and aromas. Soon enough, you won’t need your friendly Beer Expert to point out the toasted grain flavours: you’ll be doing it on your own!

Practice, practice, practice*

*responsibly

Like anything else, beer gets easier with practice. You train your palate, you recognize individual breweries’ quirks, and you grow familiar with different styles. I can’t recommend flights enough. Not only can you try a range of beers, you can do so in moderation. 😉

Beau's All-Natural Brewing's "Ich Bin Ein Bearliner" is in the centre. Love that gorgeous light colour!

Beau’s All-Natural Brewing’s “Ich Bin Ein Bearliner” is in the centre. Love that gorgeous light colour!

Talk to People

Reviews are great, but it’s no match for actually talking to people. I’ve learned so much from Ed, and from chatting with other Beer Experts. So come try a sample at the Black Creek Brewery. Take brewery tours; ask for recommendations; chat with beer experts about their brews. Beer is a social beverage—there’s no need to go it alone!

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And of course, above all else…

Have fun and be safe.

To Queen and Country!

Katie

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