Tag Archives: research

Interview with Robin LeBlanc: Beer Writer

Hello beer-lovers!

Welcome back to another installment of our interview series! This week, I am thrilled to welcome Robin LeBlanc to the Growler. Robin is a respected beer expert and reviewer, talented writer, and all-around awesome person. You may recognize her name from her blog, The Thirsty Wench, from Twitter (@TheThirstyWench), or from The Ontario Craft Beer Guide, which she co-authored with fellow beer expert Jordan St. John.

And guess what??? A new, second edition of The Ontario Craft Beer Guide releases May 20th! Packed with nearly 100 new breweries, this book promises a comprehensive survey of the Ontario craft scene. I’m stoked for its release, and I was very glad the chance to chat about the book with Robin!

Without further ado!

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

RL: I got bitten by a radioactive brewer, and…
No. That’s a lie. What really happened was I was in a friend’s apartment in 2007 and their roommate brought over a bottle of Chimay Première, a Trappist dubbel and shared some of it with us. Considering the most adventurous with beer I had been at the time was a pint of Guinness, I can safely say that I experienced an explosion of flavours that were earth-shattering. Dark fruits! Caramel! A subtle alcohol burn! From then I was hooked. I started going to the original Bar Volo with friends, which then led to picking up books on beer, which then led to starting a blog about beer, and that ended up with being a columnist and author on beer. It’s amazing how much it just escalated.

 

KT: The Ontario craft beer scene has exploded over the last number of years; what are some of the biggest changes you’ve seen?

RL: Well the big one is that there is no more craft beer out there. As you said, the Ontario beer scene has exploded and we’re seeing more and more breweries pop up every WEEK in areas both urban and rural. The great thing has been seeing the places outside of the city fully embrace craft breweries opening in their area because it adds to part of their identity. So really that’s the biggest change, where we are now at a point where one could take a weekend trip to almost anywhere in the province and chances are really good you’ll be able to visit many breweries throughout.

KT: Researching “The Ontario Craft Beer Guide” was an impressive undertaking! Were there any surprises along the way?

RL: There definitely were! In doing research we would get to as many breweries in the province as possible and more often than not I found myself in small areas getting a feel for the context of which the brewery makes their beer and the local inspiration that drives them. Places like Sleeping Giant in Thunder Bay, or New Ontario in North Bay, and Haliburton Highlands in Haliburton. All breweries that are shaped by the places they call home.

KT: And finally, what can readers look forward to in the second edition?

 RL: A more massive book than the first one, for sure. We’ve completely expanded and revised this second edition, revisiting many of the breweries from the first edition and adding nearly a hundred new breweries in the book, with ratings for over a thousand beers. On top of that we have chapters covering the history of Ontario beer, where to purchase the beer, and Ontario ingredients. We’ve also expanded the suggested pubs list from 50 to over 100, showing all the great places in this province to get a decent selection of local beer. And finally, we have colour pictures, giving a nice visual representation of Ontario beer.

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Robin, thanks again for sharing your time with us! Remember, you can pick up your copy of The Ontario Craft Beer Guide on May 20th – a perfect start to the long weekend!  Here’s to many more fantastic beers ahead!

To Queen and country!

Katie

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Beer Flaws

Down in the Black Creek Brewery, we frequently said, “Beer is a very personal thing! There’s no right or wrong answer, only the beer that’s right for you!” While I wholeheartedly believe this is true, there is an aspect of beer that rarely came up in brewery conversations: beer faults.

That’s right. While preferences on style, flavour, and aroma are largely dependent on personal palates, it is possible to have beer that is—from a purely objective standpoint—flawed.

What makes beer taste bad? Sometimes, faults in beer arise from poor sanitation or infection (this was particularly a problem in the Victorian age). Sometimes, the ingredients are poor quality, stale, or improperly stored. Maybe something went wrong in the brewing process.

Victorian breweries didn’t have modern standards of sanitation…

 

Or maybe the recipe itself wasn’t very good (we’ve all eaten baked goods gone wrong—the same principle applies to brewing). Perhaps the wrong ingredients in the wrong quantities were used; or maybe the brewing method wasn’t followed correctly; or maybe a brewer let their creativity and zest for experimentation run too wild.

(A beer that will forever remain etched in my memory is a “Choc Lobster Porter.” Chocolate and lobster do not go together. The best I can say about that beer is that it makes a really good story now.)

Even if a perfectly good beer leaves the brewery, it can still pick up flaws before you drink it: improper storage, age, exposure to heat and/or light, and even dirty draught lines can all create undesirable flavours.

So that’s why a beer might have faults. But what are some common flaws?

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Green Apple

This is a very common one. If you’re detecting an odd, green apple flavour in your beer, you’re tasting the result of acetaldehyde. This compound is actually a precursor to sugars becoming alcohol. In small quantities, it can be perceived as a simple fruity note, but a large presence usually means the beer needs more aging.

Astringency

Astringency isn’t just bitterness. It’s an over-steeped-black-tea flavour and sensation. Unsurprisingly, astringency in beer comes from tannins. In brewing, astringency can result from over-steeping and/or over-sparging the malt, or mashing with water that’s too hot. In some cases, it can also result from bacterial infections.

Cheese/Feet

Mmmm, delicious! You’re smelling/tasting isovaleric acid, resulting from poorly stored, oxidized hops.

Skunk

Ever wonder why so many beer bottles are brown? It’s to avoid this fault. When the iso alpha acids in hops react with light, it creates a flavour incredibly similar to a skunk’s odour. It’s quite common in beers stored in clear or green glass bottles. To avoid “light-struck” beer, stick to brown glass, draught beer, or cans.

Metal

Does your beer taste like you’re licking an aluminium can? A metallic taste in beer is a fault that results from old, improperly maintained equipment and/or poor-quality water.

Water quality greatly affects beer. Here is Joseph Bloore’s brewery in the Rosedale ravine, painted by R. Baigent , 1865 (www.torontopubliclibrary.ca)

Butter

Beer and popcorn can be a good combination, but you don’t want your beer tasting like popcorn.  If your beer is slick on the tongue and tastes like a movie theatre, you’ve got excessive diacetyl. This is a natural by-product of fermentation: a little can be all right, but too much is unpleasant. Usually, high levels are found in beer that’s been rushed out or beer fermented with weak yeast. However, it can be caused by dirty draught lines.

Paper/Wet cardboard

Beers’ flavours change as they age. If you’re getting cardboard, your beer is probably old and overly-oxidized.

Nail Polish Remover

Yeast gives off esters as it ferments: the resulting ethyl acetate can be responsible for a slight fruitiness…or harsh acetone flavours. Beer that tastes like solvent indicates poor handling, though it can result from low-quality, plastic brewing equipment.

Mouldy/Musky

We all know bread goes mouldy. And we all know that beer and bread are made of similar ingredients. Mouldy, musky beer may indicate the presence of mould in the grain or casks. It may also arise from dirty draught lines.

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Fortunately, a good brewer using quality ingredients in a clean environment (like our brewmaster Ed!) will avoid most of these faults. But learning to detect flaws is just another part of educating one’s palate. Beer is still down to personal taste—but knowing standards of flavour can help beer-lovers make even more informed choices about their brews. 🙂

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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Twelfth Night Lambswool Recipe

Hello, beer-lovers!

We hope you had a happy and restful holiday season! If you’re still yearning for festivity and good cheer, don’t worry! Today is Twelfth Night – that is, the twelfth day of Christmas. We may not have any lords-a-leaping for you, but I do have a traditional recipe!

Poet Robert Herrick (www.poets.org)

Lambswool is a drink customarily consumed around Twelfth Night. It’s related to old wassailing traditions, in which apple trees are serenaded and alcohol consumed to ensure a bountiful harvest. This stanza in Robert Herrick’s poem Now, Now the Mirth Comes (1660) paints a good picture of lambswool:

Next crown the bowl full
With the gentle lamb’s-wool
Add sugar, nutmeg, and ginger,
With store of ale too;
And thus ye must do
To make the wassail a swinger.

Essentially, it was a mulled ale, called lambswool either for white froth scudding over the bowl’s surface, or as a corruption of the Irish celebration “La Mas Ubhal.”

Curious to try lambswool for yourself? There are many on the internet, but I think that this example from the “Miss Foodwise” blog sounds particularly tasty:

  • Bramley or Cox stewing apples, 500 gr (peeled and cored about 300 gr)
  • water, 100 ml
  • sugar 100 gr
  • freshly grated nutmeg, 1 teaspoon
  • ginger powder, 1 teaspoon
  • a good ale, 750 ml

Method 
Peel and cut your apples in small pieces and place in a pot along with 100 ml of water and the sugar and spices. Stew until soft and puree so there are no bits left.
When ready to serve, heat up the apple puree and add the ale while whisking. You should get a nice froth while doing so. Serve at once.

An earthenware wassail bowl from the late 1600s. (Courtesy the Victoria and Albert Museum)

An earthenware wassail bowl from the late 1600s. (Courtesy the Victoria and Albert Museum)

Check out her post in its entirety here (there’s even more interesting historical background)! And waes hael!

Katie

 

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From the Vaults: Wassail, Wassail!

In this occasional series, we delve into our archives to bring you some of our favourite posts. Here’s a look at the tradition of wassailing!

Here we come a-wassailing,

Among the leaves so green…

Alcohol and winter celebrations have a long and intertwined history. This is particularly true when you start looking at the old tradition of wassailing. “The Wassail Song” is one of my favourites anyway – but you can imagine how my ears prick up when we get to this verse:

Call up the butler of this house,

Put on his golden ring,

Let him bring us up a glass of beer,

The better we shall sing…

So what is wassailing, exactly? The word can refer either to a custom of drinking someone’s health and/or going from home to home singing, or to the drink itself. A “wassail” drink is often mulled cider, wine, or beer. A specific type of wassail called “lambs’ wool” was frequently used: this was dark ale, whipped into a froth, spiced and decorated with roasted apples. The admittedly peculiar name may arise either from the appearance of the froth, or from a corruption of the Irish celebration “La Mas Ubhal.”

An earthenware wassail bowl from the late 1600s. (Courtesy the Victoria and Albert Museum)

An earthenware wassail bowl from the late 1600s. (Courtesy the Victoria and Albert Museum)

Looking at “wassail” as a verb, there are a few different types. For instance, wassailing can refer specifically to a custom of blessing apple and other fruit trees.

In England’s West Country, usually on Twelfth Night (January 5th), or Old Twelfth Night (January 17th), people carried mulled cider and/or spiced ale to apple and cider trees. Cider-soaked cakes were laid at the trees’ roots, and more cider splashed on the tree itself. Guns fired into the branches, pots and pans were banged together—the commotion was meant to frighten away evil spirits. At the same time, wassail songs were sung, encouraging good spirits to protect the trees and ensure their fertility for the next year.

For it’s our Wassail, jolly Wassail,

Joy come to our jolly Wassail,

How well may they bloom, how may they bear,

That we may have apples and cider next year.

– Apple Tree Wassail

Wassailing can also refer to passing around a common cup or bowl, called a “Loving Cup.” The tradition of passing around a common drink and toasting good health dates back centuries in English history; there is even a reference to wassailing in Beowulf! The term “wassail” itself comes from the Old English phrase “Waes hael!” or, “To your health!” The traditional response to this was, naturally, “Drinc hael!” or, “Drink your health!” It’s interesting to see alcohol consistently used to seal off deals, oaths, and wishes—perhaps a remnant of the practice of pouring libations to the gods?

Bryng us in good ale, and bryng us in good ale;

   For owr blyssyd lady sak, bryng us in good ale.

Bryne us in no browne bred, for that is made of brane,

Nor bryng us in no whyt bred, for theriun is no game.

           But bryng us in good ale.

Bryng us in no befe, for ther is many bonys,

But bryng us in good ale, for that goth downe at onys;

           But bryng us in good ale.

– Bryng us in no Browne Bred (Thomas Wright, Songs and Carols Now First Printed, From a Manuscript of the Fifteenth Century, 1847)

Finally, wassailing can also refer to the practice of going around to people’s houses with a wassail bowl and a song. The group would sing and bless the house in exchange for money and more alcohol—this tends to be the version of wassailing in many of the songs with which we’re familiar today. Interestingly, there was a concern in the early decades of the nineteenth century that the old wassail songs and carols were dying out, prompting a concerted effort to record tunes and lyrics (much like Thomas Wright did, just above!). We have much to thank those Victorian writers for!

wassailing2

Wassail, wassail, all over the town,

Our toast it is white, and our ale it is brown…

– Gloucestershire Wassail

Wassailing also gave rise to carolling: travelling around to sing to people’s homes, but without the involvement of alcohol. We’ve kept this tradition at Black Creek, with our own wandering carollers during our Christmas by Lamplight! Feel free to join in the singing—perhaps after a visit to the brewery for some “Waes hael!’ (Hey, with the bitter orange peel and coriander, our Winter Warmer actually makes a decent wassail!)

Drinc hael!

Katie

PS.  A wassailing song in full:

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Hot Punch: A Victorian Recipe

It’s November now. Here in the Black Creek Brewery, we’re convinced that we were sampling our summer pale ales and best bitters just…what, two weeks ago? But no, autumn is starting to wane further into winter…

We saw frost on the Grain Barn's roof!

We saw frost on the Grain Barn’s roof!

Which means that it’s getting cold outside. A nice rounded stout or porter usually pairs well with these chilly nights, but sometimes, you want something with a little more punch.

Ah, Mrs. Beeton... (courtesy National Portrait Gallery; www.npg.org.uk)

Ah, Mrs. Beeton…
(courtesy National Portrait Gallery; http://www.npg.org.uk)

In fact, sometimes you want a punch – a hot punch! I went to the ever-reliable Mrs. Beeton to find out more about this warming beverage. In her Book of Household Management, she had this to say:

Punch is a beverage made of various spirituous liquors or wine, hot water, the acid juice of fruits, and sugar. It is considered to be very intoxicating; but this is probably because the spirit, being partly sheathed by the mucilaginous juice and the sugar, its strength does not appear to the taste so great as it really is.

So as always, drink responsibly.

Now, onto the recipe!

  • ½ pint rum
  • ½ pint brandy
  • ½ cup sugar
  • 1 large lemon
  • ½ tsp nutmeg
  • 1 pint of boiling water

“Rub the sugar over the lemon until it has absorbed all the yellow part of the skin, then put the sugar into a punchbowl; add the lemon-juice (free from pips), and mix these two ingredients well together. Pour over them the boiling water, stir well together, add the rum, brandy, and nutmeg; mix it thoroughly, and the punch will be ready to serve. It is very important in making good punch that all the ingredients are thoroughly incorporated; and, to insure success, the process of mixing must be diligently attended to.”

If you’re thinking, “This is basically a hot toddy, isn’t it?” you’re right! Hot toddies are typically made with whisky, but it’s the same general idea—in fact, Mrs. Beeton notes that the Scots usually substituted whisky in their punch “…and then its insidious properties are more than usually felt.”

Now, if you’re wondering whether a hot toddy will cure a cold…well, I’m afraid there is no science to back it up. That said, warm liquids, spices, and honey can do wonders for a sore throat—as my partner-in-crime Blythe and I discovered when we tested another Victorian recipe! (You can catch that episode of Blythe Tries on the Black Creek page this Tuesday!)

Does it work? Find out on Tuesday!

Does it work? Find out on Tuesday!

No matter what you’re drinking, stay warm out there! And come pay us a visit in the brewery soon!

-Katie

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Dark Beers and Iron

We’re well into fall now, which means that porters and stouts have triumphantly returned to the Black Creek Brewery. Ed’s been working hard on batches of dark beer for the cooler months. Porters and stouts are a personal favourite of mine—but did you know that they also have more iron content than paler beers?

A 2011 study in the Journal of the Science of Food and Agriculture tested 40 beers from all over the world. The researchers found that darker beers had the most free iron content: 121 parts per billion, compared to 92 ppb for pale ales, and 63 ppb for non-alcoholic beers. The study speculated the dark beers’ higher iron content could be related to the malts and/or hops used. This article I found says:

However, pale beer production includes a filtering stage in which diatomaceous earth is used. This sedimentary rock is a porous material with micro-algae used to lighten the beer; it traps the iron, causing its concentrations to decrease.

I’m not sure I agree with this.

Diatomaceous earth is the fossilized remains of diatoms: a form of hard-shelled algae. It works to filter particles from beer (among other things, including fish tanks and swimming pools). However, modern dark beers undergo the same filtering process: it doesn’t matter what colour your beer is, you’re still going to have yeast sediment and hop residue. So linking iron content to filtration process simply doesn’t make sense…

…especially when you look back to the 1800s. Modern-looking beer filtration doesn’t come about until the late nineteenth century. The first diatomaceous earth filter for brewing wasn’t used until 1930, and it didn’t really become prevalent until after WWII. In the 1800s, filtration was pretty well limited to simple hop backs (ours is lined with cheese cloth!) to strain out the hops, and finings like Irish moss and isinglass, which would at least help free-floating particles settle to the vessels’ bottom.

And yet—

And yet, there seems to be a sense among Victorian brewers that porters and stouts are somehow more hale and hearty. “Porter is recommended by medical men to their poor convalescent patients,” writes William Little Tizard, in his treatise on brewing. He goes on to argue that paler beer is easier on patients’ stomachs, but it’s a good indication that darker beers were considered beneficial for the weak and run-down.

Mmmm....stout.

Mmmm….stout.

But why?

Part of me would wonder if it’s a trick of the taste buds. Porters and stouts have a higher proportion of more darkly-roasted barley. The longer you kiln barley, the more chocolate/coffee-like flavours it develops. Simply put: it tastes stronger. This is why people brace themselves for Irish dry stouts, even though they’re usually under 5% ABV.

Except that modern study shows there is quantitatively more iron. So I wonder instead if a longer kilning period somehow makes the iron in barley more available for absorption (and there is a surprisingly high level of iron in barley—3.6 mg per 100g,  higher than spinach at 2.7 mg/100 g!). From what I can tell, iron content in hops is negligible, and pale beers tend to have more hops anyway…

In any case: whether kilning affects available iron or no, if we feel the darker beers are more fortifying, that might be enough. Maybe share a growler with your friends, and see what you think.

Katie

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