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.
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.
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.
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!).
It’s that time of year again! Yes, it is our annual shindig and fundraiser – A Spirited Affair! Last year, we boogied down to the 1960s. Now, we’re jiving in the 1940s as the Boys Come Home!
This event gives you two time periods in a single evening, as we mix the elegance and tradition of the 1860s with the excitement and spirit of the late 1940s. Sample traditional ales alongside modern offerings. Tap your toes to violin music and toss a few horseshoes…and then take our slang challenge (it’s a gas!) as you sample fine foods. And of course, the evening wouldn’t be complete without some lindy hop dance lessons!
And we want you to join in the fun: 1940s outfits are highly encouraged. There were some very sharp dressers at last year’s event—we look forward to seeing your favourite get-up!
But there’s a serious cause alongside our celebration. The Spirited Affair is a fundraiser, directly impacting a restoration campaign called “Explore History – Build a Better Future.” This campaign was launched by the Living History Foundation with support from the Toronto Region Conversation Authority. This year, we continue to support the much-needed restoration of our Burwick House. Burwick House was one of the first buildings to be moved to Black Creek Pioneer Village. It’s one of the best examples we have of 19th century middle class life and customs. Situated in the heart of the village, it is also situated close to our hearts—now it’s time to show it the love it so richly deserves.
A Spirited Affair will be held on Saturday, October 3rd, from 7:00-10:00 pm. Tickets are $80/person and include drink samples and gourmet foods—advance reservations are required. To avoid disappointment, book early! Click here, or call our customer service line at 416-667-6295.
Just in time for our Two-Day Pioneer Harvest Festival, our Wet Hop Ale is ready! Brewed with the hops grown onsite, this seasonal ale has turned out very well indeed. Usually, beer is brewed with dried hops (actually, modern beers are brewed with compacted hop pellets, but that is beside the point). With the Wet Hop Ale, Ed has used hops straight from the vine.
So, what is the Wet Hop Ale like?
Coming in at 5% ABV, this beer is a deep gold colour, almost a light amber. Brewing with wet hops is like cooking with fresh herbs rather than dried: the nose is quite delicate and floral. Naturally, this ale is hop-oriented, but they aren’t very aggressive. Floral and citrus notes come through to start, with a hint of underlying earthiness.
Since this brew requires hops that have just been harvested, we can only make the Wet Hop Ale once each year (it’s become my personal sign that autumn is fast approaching). Like much of life, it is far too fleeting – which makes us appreciate it all the more. It’s becoming more popular with other breweries, too – I just picked up a fresh Autumn Hop Ale from Amsterdam Brewery that I’m very excited to try! 🙂
The Wet Hop Ale will be available only at the historic brewery whilst our stocks last. And in another sign of approaching autumn, our Stout and Porter are back in the fridges!
PS. Save the date! A Spirited Affair, our fundraiser and celebration of craft beers, wines, and spirits, is Saturday, October 3rd. Shake and shimmy at this 1940s-themed event and support a great cause (restoration of our historic buildings). For more information and tickets, please click here!
Another summer has come and gone. With Labour Day behind us, we are looking forward to cooler weather here at the Black Creek Historic Brewery. A new season at Black Creek always brings new developments, so here is a quick rundown of what we have in store this autumn…
Ed has brewed his last Pale Ale and Best Bitter for the year, so if you want some before 2016, you should visit us sooner rather than later—once they’re gone, that’s it! Never fear, though: this means the Porter and Stout are back. What better way to enjoy the brisker days than with a lovely, full-bodied beer?
Our September specialty beer is the Wet Hop Pale Ale. Ed brewed this beer using fresh hops from our own gardens. This is a very seasonal brew (you can only make it when the hops are ripe; it’s no use asking for it in February), and it’s become an unofficial sign of ending summer around here. The Wet Hop Pale Ale will be released on Saturday, September 19th.
Which reminds me…
Pioneer Harvest Festival: Sept. 19/20
The Pioneer Harvest Festival is one of our busiest days in the Black Creek Historic Brewery. This year, we get double the excitement! The festival runs two days this year—Saturday, September 19th, and Sunday, September 20th. On Saturday, enjoy demonstrations of pioneer trades, delicious food, a fast-paced quilt auction, and much more! Sunday celebrates local food, live music, and farmer’s markets.
Of course, the brewery will be open all weekend long for sampling and growler purchasing. We look forward to seeing you there!
A Spirited Affair: Oct. 3rd
It’s an affair! This year, the Boys Come Home as we celebrate the 1860s and 1940s. Dig out your snazzy duds, and come prepared to sample tasty treats and divine drinks, try your hand at one of our many games, and dance the night away! Craft breweries, distilleries, and wineries will have their products available for sampling throughout the village. Ed’s also brewing up a special whisky-barrel-aged ale in honour of the event (think Innis & Gunn).
Remember, proceeds from this event go towards restoring our historic buildings, for you and future generations to enjoy!
It’s coming, I promise.
October’s a very busy month for specialty beers (Whisky Barrel, Honey Brown, and Pumpkin, oh my!), but Ed will be releasing the Pumpkin Ale starting October 17th. Perfect for sampling while the kids enjoy our Howling Hootenanny!
In the meantime, you can pick up the commercial version of the Pumpkin Ale from the LCBO. As always, check the website before you venture out, but your intrepid beer journalist has spotted it in several downtown locations. (She saw the Rifleman’s Ration, too!)
So there you have it: the shape of the next few weeks. And you thought summer was a busy time for the village. The 2015 season is only half-over: you haven’t seen anything yet! 🙂
I hope that you are enjoying your winter! As I occasionally do over Black Creek’s off-season, I’ve fled south to the United States, specifically to Maine. So sure, I’m in the south (relative to Toronto, anyway), but it’s even colder here.
Considering its tempestuous temperance history (the 1851 “Maine Law” made Maine the first completely dry state), it’s both delightful and surprising to find that twenty-first century Maine has a vibrant craft brewing scene, much of it centred around the city of Portland. According to 2013 figures from the Brewers’ Association, there are 47 breweries in Maine. That same year, beer sales in Maine trumped blueberry sales. Which perhaps sounds odd, until you realize just what a big deal blueberries are down here.
It’s a collaborative, community-minded beer scene as well. Starting in 1986, Maine’s brewpubs and craft breweries united to form the Maine Brewers’ Guild. An active player in Maine tourism, the guild organizes beer festivals, lectures, even a brand-new beer school. Plus, a significant number of the beers I’ve seen down here source their ingredients locally, with Maine-grown hops and barley.
Community, enthusiasm, and local ingredients: no wonder the beer here is so good. Maybe it’s the “New England Vacationland” feeling down here, but it makes me wonder if other parts of the craft brewing industry might learn something from this approach. I ran across an article recently which prompted a lot of discussion: the author argued that a trend towards excessively hoppy beers was ruining craft brewing.
You can read that article here. I had a number of problems with it, starting and ending with the judgmental tone (“Do friends let friends drink only pilsners?” Really?), and including the general omission of the very fine alternatives on the market. If anything, I feel like I’ve seen a lot of porters and stouts lately (granted, it’s winter, but still). The author surmises that hops mask off-flavours and flaws in the beer, their variety allows for extra experimentation, and it’s an easy way to differentiate craft beer from macrobrews.
Well, you can experiment with malt and yeasts as well, as we’ve seen done down here at Black Creek, and honestly, I think almost any craft ale is immediately distinguishable from a macrobrew at first sniff, hop-oriented or not.
I wonder if early craft beers were abundantly hopped because hops are easy to take to extremes. If you’re competing in a crowded marketplace, it’s perhaps more difficult to notice and market a beer that’s maltier, or yeastier. We like “-ers” when we compete. And hops are distinctive; they can’t really be mistaken for anything else. They hit the palate right away. And they linger on the palate too: that’s why we always serve our IPA last.
So you make a beer that’s hoppier than the next guy’s. You make a beer that’s more alcoholic, because we want the bang for our buck, right? And suddenly, you have a beer that’s hoppier and more alcoholic, so it’s probably an…
This is theorizing, anyway. But from my research (cursory as it regrettably is) I don’t see that spirit of competition here in Maine. I see a group of brewers who don’t necessarily want to be better than the other guy. I see a brewing community in which each brewery wants to make the best product it can.
There is a difference here, one as rich and satisfying as chocolate malt.
PS. A look at what I’ve been drinking this week (not shown: D.L. Geary’s Hampshire Special Ale- really nice amber).
Somehow, the Wheel of Time has turned, and Ages come and passed…and we’re onto our final specialty brew of 2014 (seriously, how did that happen?). Naturally, for December, Ed has brewed up a Winter Warmer.
Traditionally, Winter Warmers are big, malty beers with higher-than-usual alcohol content. Most examples range from almost black to reddish brown, though there is considerable variation. Spices are common in American Winter Warmers, but not strictly necessary: many English versions don’t include them. The Winter Warmer is related to the “Old Ale,” a dark, high-alcohol style that has been well-aged. Sometimes, breweries gave younger, milder ales an “old” taste by blending them with stock ales – very aged ales that had been kept behind at the brewery, rather than being sold.
Our 2014 Winter Warmer is a little different than years past. Rather than being a dark, very malty beer, this Winter Warmer is an amber ale, deep tawny-gold in colour. The main players in this ale are Ed’s additions of bitter orange peel and coriander. Orange is the first aroma I noticed, and certainly the first thing I tasted. This is a medium-bodied beer, with a bit of an edge on the front of the tongue, mellowing on the swallow. The lemony, citrus-y coriander makes more of an appearance on the finish, coming up through the nose.
At 6% ABV, this beer is a little more alcoholic than our usual offerings, which is true to style. As I went back outside into the cold, I definitely noticed some alcoholic warmth smouldering in my chest. The mix of warmth and citrus puts me in mind of Christmas oranges – a different approach than the usual malty-chocolate-y Winter Warmers, but very much appreciated!
Ed’s doing several brews of the Winter Warmer, but it will only be available here at the historic brewery, not the LCBO. It hits the fridges in time for our first Christmas by Lamplight on December 6th, so be sure to pick some up before we close for the season on the 23rd!
Just a quick update today to share some brewery news. For those who missed our Say Cheese, Say Cheers! night back in October, never fear! Expert Julia Rogers returns next Thursday, November 13th for another cheese and beer pairing. Our evening starts at 7:00 and includes a tour of our historic brewery. For more information and tickets, please click here.
We hope you had a safe and spooky Halloween! If you’re still in an autumnal state of mind, we do have a few Pumpkin Ales left in the fridges. The frost is on the pumpkin (sorry, couldn’t resist), but who said trick-or-treating is over? Drop by the brewery to snag a growler of this seasonal favourite—before it’s gone for another year.
Speaking of seasonal favourites, don’t forget that our first Christmas By Lamplight celebration is only a month away! The brewery will be open all three Lamplight evenings, ready to sling beer and make merry. So, business as usual, really! Book early to avoid disappointment; it’s one of our favourite events!
And finally: it’s getting cold, we’ve set the clocks back, and I just mentioned Christmas…but far-thinking planners that we are, we’re already thinking about our spring beers for the LCBO. The four of us have been batting around names and ideas, but if there’s a beer you would like to see in the LCBO, let us know in the comments below!
We’re in the homestretch, friends. Here’s to Queen and country!
At long last, tonight is the night! At 7:00 pm tonight, Black Creek Pioneer Village will glow with lamplight, echo with laughter and dancing feet, and host local breweries, wineries, and distilleries!
A Spirited Affair is an annual fundraiser to restore a selection of our historic buildings. Our Flynn House received A Spirited Affair’s attention last year. This year, we’re focusing on Burwick House: a prime example of a middle class home in 1860s Ontario. With your help, we can preserve these unique buildings for future generations to learn from and enjoy.
For more information about a Spirited Affair, click here! And for a detailed breakdown of tonight’s events, here!
And don’t worry, we’ve got lots more happening at the brewery through October. Ed will shortly be brewing the Pumpkin Ale – perfect for Thanksgiving and Halloween. And on October 16th, we have the first of our two “Say Cheese, Say Cheers!” nights. Join expert Julia Rogers as she pairs five local cheese varieties with fine craft beers, sample our homemade bread and root chips – and of course, tour the brewery! Reserve tickets early to avoid disappointment; see here for more details!
Also coming up in October: our Hallowing Hootenanny returns! On October 18th/19th and 25th/26th, bring your wee ones to Black Creek for a frighteningly good time! Wear your favourite costume, trick-or-treat through the village…and maybe slip away for a sample of our Pumpkin Ale! 😉
No question: with some much going on, autumn is one of our favourite seasons at Black Creek. We look forward to sharing it with you.
Now that I have your attention – a Spirited Affair draws nigh! We’re two weeks away from our fundraising event featuring local beer, wine, and whisky. First, we’ll step back in time to a lively 1860s town. There, you can learn Victorian dancing, sample fine drinks and 1800s snacks (personally, I’m looking forward to the bacon jam), and interact with lively local characters—including our shopkeeper, brewmaster, and barmaid. But watch out for the Temperance advocate! Before you leave, be sure to drop by our Flynn House to see what’s changed since last year’s Spirited Affair. (Spoiler: a lot)
Tired yet? We hope not! Next stop: the 1960s! Twist and shout with a Beatles tribute band, and learn the cool moves of 1960s dance crazes. When all that dancing works up an appetite, sip cocktails and nibble on gourmet food – does mini quiche Lorraine, salmon mousse, and shrimp cocktails sound good for starters? 😉
Then, enjoy the smooth crooning of Andy de Campos, participate in our silent auction, and play our exciting fundraising games—there are prizes to be won!
And we want you to join in the fun: 1960s outfits are highly encouraged. There were some very sharp dressers at last year’s event—we look forward to seeing your favourite get-up!
But there’s a serious cause alongside our celebration. The Spirited Affair is a fundraiser, directly impacting a restoration campaign called “Explore History – Build a Better Future.” This campaign was launched by the Living History Foundation with support from the Toronto Region Conversation Authority. This year, we are focusing on the much-needed restoration of our Burwick House.
Burwick House was one of the first buildings to be moved to Black Creek Pioneer Village. It’s one of the best examples we have of 19th century middle class life and customs. Situated in the heart of the village, it is also situated close to our hearts—now it’s time to show it the love it so richly deserves.
A Spirited Affair will be held on Thursday, September 25th, 2014, from 7:00-10:00 pm. Tickets are $80/person and include drink samples and gourmet foods—advance reservations are required. To avoid disappointment, book early! Click here, or call our customer service line at 416-667-6295.
A Spirited Affair is coming quickly! On September 25th, we’ll be having a night of wine, whisky, beer, music, and food to fundraise for the restoration of our Burwick House.
Ironically, the man behind Burwick was a staunch temperance advocate. Rowland Burr (1798-1865) was born in Philadelphia, but moved with his family to Canada as a young boy. He was a contractor, landowner, and Justice of the Peace. While he didn’t live in our Burwick House, he established the village in which it was built (Burrwick: now Woodbridge). From 1851 onwards, he lived in a large house in Toronto—the 1861 census lists him as living in St. Andrew’s ward (between Queen/King and Yonge/Strachan streets) with his wife Hester. That census also lists him as being a Wesleyan Methodist, which may partly explain his attitude towards alcohol.
I first found an outside reference to Burr in an American treatise on temperance: it referenced a “Mr. Burr, Esq.” who had petitioned the Canadian legislature to adopt prohibition. “Say,” I thought, “I wonder if that’s our Mr. Burr.”
Spoiler: it was.
In 1860, Burr published a pamphlet of extracts from temperance-related reports. Some of them from an 1834 British parliamentary inquiry into drunkenness; the majority were from The Report of the Select Committee of the Legislative Assembly of Canada on the Prohibitory Liquor Law (1859).
Burr felt that alcohol was dangerous, but more, a twisted use of divine gifts: “…an immense amount of wholesome and nutritious grain given by a bountiful Providence for the food of man, which is now by distillation converted into a poison” (5). The symbolism here is potent. Grain which is given by God (think of the importance of the bread of life in an Evangelical/religious context) is instead transformed into something sinful.
Indeed, according to the Committee, intemperance was the reason behind most of the suffering, sorrow, and poverty in Canada. Burr himself was particularly worried about the role alcohol played in encouraging crime and pauperism. This is in itself very telling of the Victorian mind. In the nineteenth century worldview, poverty was a moral failing and/or defect. Alcohol just made you a worse person.
Hence why Burr was pushing not just for increased control of liquor sales, but for outright prohibition:
“I believe the morals of the public are greatly injured by the use of intoxicating liquors. My experience as a Justice of the Peace and Jail Commissioner for nearly 20 years, shews that 9 out of 10 of the male prisoners and 19 out of 20 of the female prisoners, have been brought there by intoxicating liquors. I have visited the Jails from Quebec to Sandwich through the length and breadth of Canada, and I have personally examined nearly 2000 prisoners…they nearly all signed a petition that I presented to them for a Maine Liquor Law, many of them stating that it was their only hope of being saved from utter ruin, unless they could go where intoxicating liquors were not sold.” (20)
Here’s where the story gets particularly interesting: the Maine Liquor Law that Burr references is in fact the prohibition legislation that had been passed in Maine in 1851. You know, the same Maine Law that we learned about last month. Burr was also very keen to get Neal Dow, the temperance-loving/alcohol-hoarding mayor of Portland, up to Toronto. Dow couldn’t make it, but did communicate with the Canadian Committee about the history and operation of his prohibitory system in Maine.
There are a few things to tease out here. First, it’s interesting to see how well-organized and far-reaching the temperance movement had become by the 1850s. These temperance advocates are reaching across national borders, drawing on the experience of other figures in their field. It’s a more consolidated movement.
Second, it’s interesting to see the transition from “tempering” alcohol consumption by avoiding hard liquors, to prohibiting all alcoholic beverages: from controlling alcohol to criminalizing it. Burr states several times throughout his report that measures aimed at simply regulating the sale of alcohol do nothing to curb intemperance; the only way to solve the problem is to ban alcohol outright. This is certainly a strengthening of rhetoric and attitude. Temperance advocates are becoming more rigid, more extreme in their views, and more willing to adopt radical measures.
Finally, Burr also includes several references to former/current alcoholics who support the Maine Law. Essentially, they claim that they are slaves to alcohol, and thus they have more freedom to enjoy their rights without it. I suspect Burr is trying to circumvent the argument that the government is restricting the populace’s rights and freedom through prohibition by reframing ideas of liberty. To his mind, he’s actually giving people more freedom: the freedom from the control of alcohol.
The extracts themselves are fascinating reading and give great insight into the dialogue that was happening at the time. Temperance ties itself up in so many other social and political issues—like many other parts of brewing history, it’s not solely about beer!
PS. Dear Mr. Burr: I hope that you are okay with our using alcohol sales to restore the house you built.