Tag Archives: Craft Beer

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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March Break Mystery Fun!

It’s that time of year again! Black Creek Pioneer Village has been hopping this March Break as our Junior Detectives (of all ages) help Sherlock Holmes solve the Maple Mystery. It is truly a sticky situation—sap-otage of the worst kind!

The Black Creek Brewery, alas, opens on April 29th. But there’s no reason we can’t join the March Break fun! I’ve paired some of our March Break characters with our Black Creek brews.

Sherlock Holmes: Best Bitter

Our super sleuth! At Black Creek Pioneer Village, Holmes is always affable and keen to see his favourite Junior Detectives. Our smooth, easy-drinking Best Bitter is a perfect match: like Holmes himself, it’s a sure-fire crowd-pleaser. Add its classic English hops, and it’s a pairing too good to pass up!

 

Our dynamic duo needs your help!

 

Dr. Watson: Pale Ale

Of course, Watson is Holmes’ partner-in-detection, so I wanted a beer somewhat similar. Watson has a bit more dryness to him, though—which is why I’ve chosen our Pale Ale for him. It’s another easy-drinking summer beer, but with more hop character and fruit aromas: the perfect brew for this dapper gent!

Miss Moriarty: Russian Imperial Stout

For Miss Moriarty (Professor Moriarty’s sister, you know!), I had to go outside our brews at Black Creek, but she fits a Russian Imperial Stout perfectly. Acerbic and elegant by turns, she has a mysterious past and…um, a way with words. This pitch-black beer matches her heart, it can land you in trouble quite quickly, and has endless depth and subtlety.

 

Professor Moriarty: Milk Stout

As siblings, Professor and Miss Moriarty have a lot of similarities, which is why I wanted to stay in the stout family. But Professor Moriarty is more charming upfront: much like the milk stout gives you a rush of sweetness and smoothness. For both the Professor and the Milk Stout, bitter dark notes come later. 😉

Mrs. Stong: Maple Brown

The matriarch of the Stong family and a pillar of Black Creek’s community: Mrs. Stong is the victim of this year’s crime. Her prized maple syrup was dumped out the night before an important maple syrup competition! And so, in honour of her struggle, I’ve chosen our Maple Brown Ale. Like Mrs. Stong, it’s solid and down-to-earth, with a decidedly sweet character.

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So what do you think? There is still plenty of time to visit Black Creek, solve the mystery, and see what you think of these pairings. Our March Break Mystery Fun goes until March 19th, and kids get in free!

See you there!

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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Colonial Williamsburg and Eighteenth Century Beers

What a ride!

Once again, your trusty beer journalist has gone international! Last week, my colleague Blythe and I spent a wonderful few days exploring Colonial Williamsburg. Depicting the city of Williamsburg just prior to the American Revolution, Colonial Williamsburg is one of the largest and oldest living history sites out there. Our time was not nearly long enough, but it was most entertaining and improving…

…and we got to sample some eighteenth century ales!

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We may have taken some home, too…

We’ve discussed Colonial Williamsburg’s brewing on this blog before. Essentially, Colonial Williamsburg does not brew itself—at least, not for public consumption. Rather, they partner with Alewerks Brewing Co, a microbrewery in Williamsburg, VA.

(Colonial Williamsburg is separate from, yet still part of, the actual city of Williamsburg. Imagine dropping Black Creek Pioneer Village where Toronto’s Distillery District currently sits.)

So, Frank Clark, master of historic foodways at Colonial Williamsburg, adapted three eighteenth century ales. The original three beers were the Old Stich (a brown ale), the Dear Old Mum (a golden ale flavoured with coriander and grains of paradise—almost a Belgian Wit), and Wetherburn’s Bristol Ale (a lighter brown ale, a little hoppier). Since then, they’ve added Toby’s Triple Threads (a very nice porter).

Of course, learning about eighteenth century Virginia’s beer scene made me wonder about Toronto’s. What was happening with 1770s Toronto brewing?

The answer is…not much.

Remember, Colonial Williamsburg is set almost a century earlier than Black Creek. While Jean Talon established the first Canadian brewery in 1668, there weren’t many other large breweries until later. In fact, John Molson didn’t set up shop in Montréal until 1786—a good three years after the American Revolutionary War ended.

Map of the Toronto Purchase.

Map of the Toronto Purchase.

But here’s where the histories intersect. After the war finished, newly landed Loyalists were settling on land recognized as belonging to the Indigenous populations. Since Governor-in-Chief Lord Dorchester needed somewhere to put these Loyalists, he began negotiating the Toronto Purchase.

In 1787, the Mississaugas of the New Credit exchanged 250,808 acres of land (most of current Toronto) for various goods and money. However, they understood the deal as not so much purchase as land rental. Thus, the Toronto Purchase was renegotiated in 1805, though a land claim settlement was not reached until 2010.

In any case, the site wasn’t even surveyed for town planning until 1788…which explains the dearth of breweries. I can’t imagine there was much of a market. 😉

So, if there wasn’t much beer scene in 1770s Toronto, what were Williamsburg’s brews like?

They’re not too dissimilar from Black Creek’s, really. Like our summertime Best Bitter, they are brewed with East Kent Golding hops. That said, the hop character is very muted, as per the style of the time. Though all were flavourful and well-balanced, the Triple Thread porter was my favourite, with hints of molasses and licorice.

And of course, the beers were served in stoneware mugs, which I’ve never actually experienced before. I was entirely too excited!

Photo de Katie Bryski.

Thanks, Colonial Williamsburg! We’re sure to return soon!

-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…

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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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Beer Soaps and Shampoos

One of the many things I appreciate about beer is its versatility. You can drink it, you can cook with it…and you can wash with it. That’s right—beer-based artisan soaps and shampoos have been enjoying a vogue of late. To create beer soap/shampoo, all you do is replace the water in your recipe with beer (much like how beer bread is essentially soda bread, only with beer instead of buttermilk!).

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But why would you use beer for bathing? Well, apparently beer has several properties that make it an excellent soap additive. According to some artisan soap=makers, the B vitamins naturally present in beer nourish the skin and hair—much the way they nourished thirsty Victorians! The hops also play an important role: soap-makers claim that their amino acids soften the skin.

While we sell beer soap in the Black Creek Pioneer Village gift shop, it is the off-season, and I thus cannot go pick some up. However, I do have some stout shampoo, gifted to me by a friend. The label reads: “Stout, cognac, and lemons make this a supremely conditioning shampoo to give weight and shine.”

Intriguing.

On the other side, it reads, “Top tip: Rinsing your hair with beer will give it shine and volume.”

Well, I like shine and volume—more websites claim that beer’s various proteins and vitamins help with that. However, there is only one way to find out.

For you, beer lovers, I washed my hair with beer shampoo.

The Smell:

Right away, I sense this will be a drawback. I love the rich, roasted coffee/chocolate nose of a good stout. This shampoo, however, smells sharp and alcoholic. I guess that’s the cognac.

The Look:

It’s more…um, liquid than the shampoos I’m used to. Seriously, it looks like I’ve got a handful of stout cupped in my palm.

The Feel:

It actually lathers pretty well, and it doesn’t feel that different from regular shampoo once you get going. That cognac smell is something else, though.

The Reveal:

Oh, you guys. The next morning, my hair was super shiny, but it also felt…slick, you know? If I’d been at the Black Creek Brewery, I would’ve been fighting all day to keep it in a Victorian hairstyle. As it was, I spent a long time with the hair straightener this morning, trying to make it behave a little.

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It still feels unruly.

It didn’t go well. This is “volume,” I suppose.

The Verdict:

So…not my favourite hair-washing experience. For my hair, this wasn’t a great fit. I wonder, though, if that was the cognac more than the beer. It definitely made its presence known! When we return to Black Creek on April 29th, I’m going to see if the gift shop has any beer soap available. I have a feeling that beer alone (no spirits) may turn out differently!

Cheers!

Katie

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Interview: Toronto Booze Hound

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Hello beer-lovers! Today, we bring you a very special edition of the Growler. Toronto Booze Hound is a wise, insightful voice on the Toronto beer review scene. Run by Kole McRae and Shawna O’Flaherty, they’ve been sharing brews and news for over two years! I recently caught up with Shawna to chat about our favourite topic.

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

S: I got into craft beer pretty early, when I was probably 18-19 (the legal age in Quebec is 18 and I lived there till I was 27). Brutopia was near my university and they had $4 pints on Mondays so it was a popular hangout in 2002-2004, when I was in university. Before that I had tried Molson and Sleeman products and it never really clicked. Dieu Du Ciel was in my neighbourhood and a francophone friend brought me there to try a smoked beer for the first time. I was hooked. There was a huge linguistic divide in the beer options in Montreal back then – even now you’ll get radically different results from Google in Montreal depending on your search language.

I got Kole into craft beer. Actually a Sawdust City beer was a test on a very early date at Bar Volo, and Kole was man enough to drink a beer named Princess Wears Girl Pants with me.

We’re getting married at Beer Bistro this spring.

KT: What do you, personally, look for in your beer?

S: Oh boy, that’s tough. In the winter I want something full bodied, rich in flavour like a stout. In the summer a sour really cuts the heat. I like beers that are true to style, I like beers that push the boundaries. I like balanced beers. I like light sessionable beers and I like heavyweight boozy beers. I particularly like when they pair well with food and compliment the flavours. I don’t really go for pilsners, lagers or wheat beers unless it’s very humid out.

KT: Toronto Booze Hound has been running for over two years now! Have you found that your reviewing style and/or palate have evolved?

S: I think I’m more in tune with style guides for beer and can offer a more balanced criticism. I’ve taken many classes now on beer and wine at George Brown College and that helps me develop my palate and interests. When we started, I would not drink sour beers and now I love them! Brettomyces has grown on me too. The beer scene has changed a lot since October 2014 in Toronto.

KT: And finally, you have an impressive array of badges on Untappd. Which is your favourite?

S: Any of the travel badges, or the “from the source”. Apparently we recently untapped our 50th from the source beer so that’s 50 distinct beers at their brewery or brewpub. We always seek out breweries or vineyards when we travel.

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Thank you very much to Shawna for chatting with us! You can follow Toronto Booze Hound here, and across various social media platforms (links below). Check them out!

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-Katie

 

 

 

 

 

 

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