Tag Archives: tasting notes

New Brew: Ginger Beer

Father’s Day weekend is almost here! On June 17th and 18th, you can enjoy a fun-filled weekend of muskets, soldiers, and spies! That’s right: once again, the village will be hosting a Revolutionary War re-enactment!

And as per tradition, Ed has made an alcoholic ginger beer in honour of the event.

Ginger beer originally descends from drinks such as mead and metheglin (flavoured mead). These were sweet, honey-based beverages, fermented with yeast and flavoured with a variety of spices, including ginger, cloves, and mace. Early ginger beers were made from water, sugar, and ginger, and fermented with the ginger beer plant. Interestingly, the ginger beer plant wasn’t really a plant at all, but a gelatinous composite of yeast and bacteria! From the eighteenth to mid-nineteenth century, ginger beers were impressively alcoholic, sometimes reaching 11%.

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By the 1850s, however, new laws forced English ginger beer brewers to water their product down to 2% alcohol. It still remained incredibly popular. In 1877, writers John Thomson and Adolphe Smith estimated that some 300,000 gallons of ginger beer were being sold in and around London.

With the rise of imperialism, ginger beer also went global. Soldiers stationed in the Caribbean and Africa were particularly fond of this spicy brew, drinking it to combat homesickness. The ginger was also useful in treating upset stomachs and inflammation – I guess soldiers are more likely to take their medicine if it comes in the form of beer!

Ed’s ginger beer is a really nice amber-coloured ale. It is a malt-oriented beer, so the flavour comes predominately from the grains, rather than the hops. Because this is a fairly light malt, that translates into a subtle sweetness – this isn’t an overly bitter beer. The ginger is definitely noticeable, but mild. The spice grows more pronounced after the first sip; it gives some warmth in the chest! I like it! There’s a moderate finish, too; the light maltiness comes back through the nose at the very end. I think curries and stir-fries would go really well with this beer: foods that are themselves a bit spicy and complex (actually, a ginger-soy pork stir fry, plus this beer…now I’m getting hungry).

Please note: this ginger beer is NOT for children. It’s still about 5% alcohol, so save it for the adults!

Our ginger beer will be only available in the Black Creek Historic Brewery. It hits our fridges this weekend, and will last until…well, until we run out.

To Queen and Country!

Katie

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New in the LCBO: Canada 150 Ale!

Hello, beer-lovers!

We’ve brewed up a surprise for you! To celebrate Canada’s 150th birthday, we are releasing a new beer for the LCBO! The Canada 150 Ale is a special edition of our beloved Best Bitter—a refreshing way to enjoy the sesquicentennial.

If you enjoyed the historic version of this beer down in the Black Creek brewery, you’ll probably be a fan of this ale, too. It pours deep, coppery amber; almost like an autumnal maple leaf. As with all our commercial beers, you can expect some moderate head, too.

The nose is fairly mild with sweet, biscuit-like and malty aromas. Those flavours continue through the first sip and mid-tastes as well. You’ll notice some caramel/toffee notes too, and an earthy hop presence on the finish. It’s a light-bodied, easy-drinking beer: perfect for a summer barbeque, patio session, or as a refresher after time in the sun.

Another cool thing! You’ll notice that we’ve got snazzy new cans. We’re kicking things off with a fantastic Canada 150-themed design—it may have caused some swooning down in the brewery. 😉

Our Canada 150 Best Bitter will be available in the LCBO starting in June. As always, I strongly recommend checking availability on the LCBO website before you head out! Here’s to another 150 years!

To Queen and Country!

Katie

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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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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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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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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.

barrel_l

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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Wild vs. Sour Ales

Hello, beer-lovers!

Welcome back to the Growler! I hope that you enjoyed the holiday season. Long-time readers will not be surprised that I spent mine gallivanting through the United States. (We hit up a brewery, distillery, and cider mill/winery all on the same day. It was awesome.)

But now I’m back, and looking a little closer to home. I was reading this article about Bar Volo’s new offspring, Birreria Volo, when something caught my eye: “Sour and spontaneously fermented beers are the focus…”

“Hold up,” quoth I. “When I visited Pen Druid Brewing a few weeks ago, they talked a lot about wild fermentation, but I don’t remember them being particularly sour.”

Tasting at Pen Druid, in Sperryville, VA.

Tasting at Pen Druid Brewing (Sperryville, VA).

The difference between wild and sour ales is not one to contemplate when the beers in question are 7.8% ABV (their . However, it is a good topic for the Growler.

The wonderful Urban Beer Nerd blog reminds us that “…there are no concrete definitions of sour beer and wild beer.” I think we can all agree that sour beer tastes…well, sour, but “wild beer” is a little trickier. BeerAdvocate defines American Wild Ales as “…beers that are introduced to ‘wild’ yeast or bacteria…” while Jeff Alworth’s Beer Bible says, “The category of wild ale includes any beer that derives its central character from wild yeast and bacteria” (p. 528).

But see, I have to agree with Urban Beer Nerd: every definition distinguishes between “wild yeast” and “bacteria.” Both play roles in fermentation, but they’re different microorganisms that result in different flavours.

Take Pen Druid’s “Golden Swan” Wild Blonde. It’s a blonde ale made with a wild yeast culture (genus Brettanomyces, rather than Saccharomyces). While it’s certainly got a “funk” to it, it doesn’t have the sour tartness of a lambic or a Flemish ale. Compare that to their “Saturnalia,” an “all-Virginia soured Blonde.” That one had a sour bite.

So in the end, I think UBN and The Oxford Companion to Beer have it right:

Brettanomyces yeast strains = Wild Ale

Brettanomyces yeast strains AND/OR bacteria = Sour Ale

No matter what you call them, though—they taste pretty good to me. And with Pen Druid now so far away, it looks like it’s Birreria Volo for me!

To Queen and Country!

Katie

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