Queer Beers: On LGBT Representation in Craft Beer

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Alright, so at the time of writing this I just finished up a kinda-sorta twitter conversation that I want to elaborate on in this site. LGBT representation. I do know that there are a handful of LGBT folks in the craft beer community, but as a bisexual fan of beer I’d like to see something a little more open within the industry itself.

The first question most folks ask is…why? Why should someone’s non-beer preferences be anywhere near the beer world? And I get that, it’s just that the craft beer community is a very large group of people. We talk about beer, but on other subjects as well. Most commonly the topic of relationships will pop up in conversation, and if someone in a same sex relationship is talking with a group of strangers who are all talking about their heterosexual relationships, it would be understandable if that person decided to omit out of the fear of getting an odd reaction. To me it’s not about whether or not someone would act poorly in response (in my experience they definitely wouldn’t), it’s more that a hesitation like that shouldn’t even be considered before talking about a loved one. The beer community is a very comfortable and welcoming community, but without a visible LGBT figurehead it risks unintentionally closing the door in some people’s face. Just saying “there’s no problem” isn’t cutting it for a group of people who have historically learned that no visible representation = not welcome. Not just for someone attending an event but even someone looking to get in to the industry. Make sense? I hope so.

But what to do? Well, there are two ways to deal with things.

The first is the grand gestures that breweries can do to show they acknowledge LGBT folks as a valid demographic and support them. Sam Adams boycotted the Boston St. Patrick’s Day Parade when the parade announced the exclusion of LGBT marchers. BrewDog made a Double IPA called Hello My Name Is Vladimir to protest Russia’s anti-gay legislation with 50% of sales going to pro-LGBT organizations. Half Pints Brewing in Manitoba made a beer exclusively for Winnipeg Pride…these are all bold, loud gestures that most likely have swayed over a lot of customers based on the inclusion and rabid defense of that demographic. It feels good to be stood up for on such a grand scale in that way.

The second one is something that is more direct to the culture and requires a bit more thought and a lot of personal risk, but I would like to see someone within the industry openly out as LGBT and comfortable enough to talk about it. Now, I’m not talking about breaking out the pink shirts and rainbow capes (unless they want to), but more of pulling an Ellen Page. Coming out, talking about it, and then going back to work doing what they do best. I think a move like that from someone (and hey, it only takes one or two people) would be wonderful for LGBT people looking to enter the craft beer world, as it would give them someone to look to as a more overt example of representation, which I feel is needed. Something that will have them say “hey, I guess people like me are less alienated than I thought”.

Many know how vocal I am for my love of the craft beer community. It is a welcoming, supportive, smart, funny, awesome group of people who are from all walks of life. All I’m suggesting is that maybe, just maybe, making the welcome sign a little bigger would go a long way for people who aren’t sure just how well they’d fit in to our group. If we could make such a move that will just let people know more clearly how welcoming we are, well…that’d be something to take pride in.

 

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Filed under Beer Products, Local, Wish List

Cooking With Beer: Pizza Dough 2 (Electric Boogaloo)

 

Photo 2014-07-31, 6 11 48 PM

So remember back in the early days of this site three years ago, when I wrote a post about beer pizza dough and included a recipe?

No? Oh thank god. Good. Don’t try and search for it. Just keep reading.

After a few years of making pizza at home, I’ve figured out a recipe that works for me. It’s fast, it’s simple, and it’s damned tasty. Beer in pizza dough sounds like such an odd combination, but I assure you the taste is divine. Even more fun is that the taste is different with each beer you use, so there’s lots of room for experimentation. Personally, I find that a good Weisse provides a nice light flavour to it. If you do this right, you’ll get a crisp, thin dough with the sharp flavours of the extra old white cheddar and the subtle dry sweetness of the Weisse.

So a couple of disclaimers here. Firstly, and please don’t hit me, I don’t usually make my pizzas with cheese on it. Weird personal preference I know, but that’s just the way I am. The second is that in regards to pizza sauce, there so many personal preference on that. Some like to make their own, others like to get some more upscale stuff…it’s all good.  However, if you can’t get a hold of/don’t wish to use other things, I usually get the cheap, $0.97 Unico cans and add whatever I want to it while spreading it out on the dough (Usually Buffalo Sauce or Siriracha). There are other options, but this one is mine for the moment.

So shall we go on to the recipe? Alright then, here we go.

Here’s what you need.

3 cups of flour
1 cup of shredded parmesan (I use the Kraft brand because I’m not a member of the Rockefeller Clan)
1 cup of freshly grated extra old white cheddar
Pinch of salt
1.5 cups of Hefe Weisse (Hacker-Pshorr is my favourite at the time of writing this, But Erdinger has proven to be a good substitute)

 

1. Mix the flour, salt, parm, and cheddar in a large mixing bowl and then pour in the beer. Mix with your hands until you wind up with a large, slightly sticky ball of dough. Really make sure you have a large bowl, as that beer really bubbles up.
2. Leave for 15 minutes to half an hour. Maybe watch an episode of Food Party. It’s a good cooking show.
3. Split the big dough ball in to two. Keep one and put the other in the fridge for another day. Flatten the ball of dough you have on a floured surface to be as flat as you can get it.
4. transfer to baking sheet sprayed with oil spray. Spray the flattened dough for good measure
5. Put your ingredients on. Give it one last quick run through with the oil spray.
6. put it 425F oven for 15 minutes or until crust is golden brown and crispy.
7. BOOM. Pizza.
Hope you enjoy it!

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Simple Done Well

becausebeer

I was at the first Because Beer Festival at the beautiful Pier 4 Park in Hamilton, Ontario a couple of weeks ago. Summer is a wonderful time because, well, there are less beer events that take place in cramped spaces and the noble Beer Geek can roam free in the glory of the outdoors. This was especially true for the Because Beer Festival because we had a gorgeous parkland and a hell of a view of the lake to go with out tasty beverages. It was definitely a beer event put on by people who have handled these before and it seemed to go off without so much as a whiff of a hitch. But it was there that I noticed a switch in myself. The biggest hit for me at the festival was, like a Hobbit’s involvment in a quest involving a ring, rather surprising. It was a simple, well-crafted English Blonde Ale by Maclean’s Ale, out of Hanover, Ontario. A simple English Blonde Ale made very, very well by a man, Charles MacLean, who has been making beers like this since the 80s.

In Toronto Star columnist Corey Mintz‘s book  “How to Host a Dinner Party” he talks about early on when he interviewed accomplished food writer and then editor of Gourmet Magazine Ruth Reichl. After trying to figure out where to take her for the interview, he decided to invite her to his place where he would make her lunch. He was terrified about what to make her, but then, very simply, put himself in his guest’s shoes. As a restaurant critic, you go out all the time and eat expensive, rich food. While delicious, it can get tiring. “So I made us GLT (guanciale, lettuce, and tomato) sandwiches.” he says. “This was a valuable lesson for later. When you really need to impress someone, choose the simplest thing and make it well.”

To be clear, I’m not saying anything bad about all of the incredible, wonderful, and innovative beers that have been coming out lately. We’re at a wonderful time right now where there is so much variety coming out at such a fast pace. It’s getting harder and harder to keep track of them all and I for one think that’s a very good problem to have. I love beers that enflame the senses, make me think, and prove to be a combination of flavours that I would never have thought to combine. I’m just saying that along with that, I have a high appreciation for a well-made beer with a simple concept that I can look to as an “old reliable” for years to come.

So here are just a couple of local and non-local beers that I’m enjoying that fit that bill.

sidelaunch-wheatSide Launch Wheat – Brewery originally known as Denison’s, but has undergone a merger and rebranding, Side Launch Brewing Head Brewer Michael Hancock has been making this exact beer since it first appeared in the Denison’s brewpub in 1989. It’s a damn fine Bavarian style unfiltered wheat beer that pours a hazy yellow and has such beautiful taste notes as banana and a hint of lemon. Absolutely perfect for the summer season.

Schneider Weisse Original Tap 7 - For about 300 years the Bavarian Royal Family held exclusive rights to brew wheat beers. In 1872, due to declining sales, King Ludwig II discontinued the production of the style and later sold the right to brew wheat beer to brewer Georg Schneider. My usual advice to international folks on picking their first Weiss is to maybe make it the ACTUAL first one. Schneider Weisse Original Tap 7 is one of my go-tos for the style. With the brewery owned and operated by the Schneider family for 142 years, it’s safe to say that you can’t go wrong with this beer.

beer_7702Black Oak Nut Brown – One of the original flagships of Black Oak Brewing when their doors first opened in late 1999, any change that has been made to this beer has been an improvement. Very traditional and solid Brown Ale with notes of caramel and malt that don’t assault the senses, but provide a really nice balance on the tongue.

Muskoka Detour – The youngest beer of the group featured here. I wrote about Detour in the Session Beers post a while back and my opinion of it hasn’t changed. 4.3% ABV with gorgeous, subtle, citrus aromas, a hint of mandarin oranges in the taste and a quick dry finish. Absolutely perfect Summertime porch-sipping beer that has proven to be a good gateway beer for a lot of newcomers.

whitesWorthington White Shield – A lot of my English Beer Geek friends roll their eyes at this one, but to me it’s a solid English IPA that we just don’t get enough of this side of the pond. Originally marketed by Worthington’s Ale as East India Pale Ale in 1829 and then started going by White Shield when the logo of a (prepare for a shock now) white shield appeared on the bottles in around 1870, The Burton-Upon-Trent based beer is now owned by MolsonCoors and sees a pretty regular international distribution. That said, it’s the first time I’ve seen a CAMRA label on a bottle in Ontario and the beer is incredibly balanced. Nice amount of sweetness, nice amount of dryness, and best when consumed at cellar temperature (10-12C/50-55F). Of course it’s probably not going to be the same beer that was let out in the 1800s, but it’s still damn fine.

Do you have any reliables? Please feel free to leave a comment!

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Vegas, Baby, Vegas: Las Vegas Breweries and Beer Beyond The Strip

nuka

“Good people drink good beer.” - Hunter S. Thompson, Fear & Loathing in Las Vegas

With the Saveur thing over and done with, I had an incredibly late flight the next night. An intentional move on my part, as I wanted to explore the city for a while and see what there was in ways of beer. Unfortunately, planned brewery visits had to be cancelled because cabs are ridiculously expensive in Vegas. A 20 minute cab ride is roughly $58, so unless you have a friend with a car or know your way around the public transportation system in Vegas (That was a big no on both for me), I decided to walk around to a few locations and gather some information. A big part of this involved walking around the city all day, which I won’t recommend without sunscreen and liquids, but is still worth doing for, among other reasons, the beautiful silence of the area compared to the chaos of The Strip.

The Strip is an incredibly cheesy, horrible place. I mean, I appreciate it and get why many people would love it, but at the same time it combines three things that I can’t say I’m fond of: crowds of people, encouragement of rabid consumerism, and encouragement of binge drinking. Only on the Strip is it perfectly legal to walk around with yard-high margaritas or bottles of beer. Why? One reason is that it was happening so frequently that it was thought that police could be put to better use, but another thought suggests that since The Strip brings in those sweet tourism dollars, it’s in the city’s interest to look the other way for that one area at least. The result is a street full of incredibly drunk frat boys and girls screaming, hanging out of the windows of their stretch SUVs, collapsing and vomiting on the sidewalk…you get the picture. I kind of wish I was exaggerating on that, but that just seems to be a regular weeknight on The Strip.

The rest of Vegas, though, and I don’t mean Old Vegas, I mean the places where people actually live…can be a pretty magical place, with a thriving music scene and an incredible craft beer scene with it’s own unique breweries.

- Bit of a disclaimer here, one day clearly wasn’t enough to give a full-on guide or any real impression on Vegas Proper. While I did sample beers from a handful of the breweries, there was still a lot of ground that wasn’t covered. Oddly, despite my glowing review of the Strip, I will be returning to Vegas. These experiences are my own and really, if you folks have any suggestions of breweries and brews, please feel free to comment. –  

For whatever reason you can’t leave the Strip at all, there still are places to find the beer there. Sin City Brewing Co. has a few locations within the Strip and about four regular beers with a seasonal, but personally I wasn’t impressed at all with what I had by them and found the advertising featuring busty gals in hot pants nauseating. For the odd reasonably priced bottle or 6-pack, the convenience stores and pharmacies have some hidden gems among them. Even the stores within the hotels have a few interesting bottles but remain, ironically, a crap shoot.

The best pub I found on the Strip was…well…THE PUB found in the Monte Carlo Hotel & Casino. It features an extensive menu of about 130 drinks on tap including a few ciders, though it should be said they are a bit on the pricy side. My biggest suggestion would be to purchase flights, as you can cover more ground that way without getting wrecked. The Pub is run by some good beer geeks who believe in having a strong local option, so several Las Vegas beers are stocked there along with many international and American beers. The environment is sports bar, so nights get kind of rowdy with things like Karaoke and sports-ball games , but for something in the mid-afternoon it’s the perfect setting.

Beyond the Strip there is the Hofbräuhaus Las Vegas, a German Beer Hall and one of the weirdest locations I’ve been to. After 30-40 minutes of walking in the unforgiving desert heat, I figured a good Hofbrau Weisse break was in order. Upon entering I was greeted by a number of things. Firstly the music, which was The Chicken Dance. My sight was taken up by various cheesy German-themed posters and souvenirs with phrases like “It’s a real sausage fest in here!” painted on them, and a large screen television showing FOX’s hit show COPS was playing by the bar. As I sat there, drinking in the nourishing weisse, listening to music only Lawrence Welk would love and watching a 300lb drunk topless man surrender to the police on TV before attacking them again, I couldn’t help but feel I was still outside walking and that this was all a heat stroke-induced hallucination.  The beer was good, but I think my only reason for going back there would be for the completely surreal experience I had just sitting there.

After that I found my way to The Freakin’ Frog on the advice of my friend, talented journalist Joshua Ellis, who lived around the corner from there for years. The Freakin’ Frog is pretty incredible, a 5-10 minute drive from The Strip and a short walk from the University of Las Vegas campus, it has 12 regularly rotating taps, over 1,100 bottles, and a the largest selection of Whiskies I have ever seen held in their “Whiskey Attic”. What is on tap are some incredible national and international beer talent, but the bottles are the best reason to go there. Instead of giving you a list to choose from, they escort you in to their sizeable beer fridge and let you pick out what you want (while also offering suggestions in case you get overwhelmed) with a strict “you break it you bought it” policy . Once you’ve chosen what you want, they ring it up for you and it’s all yours. I took my time in the fridge to pick something that was a bit more suitable of a celebration beer than what I had the night before with Saveur and went with the Rueuze Gueuze brewed by reknowned Bruery from Placentia, CA. It lovingly danced the line between acidic and dry, with notes of lemon and apricots. Incredibly tasty.

I should mention as well, that near the Freakin’ Frog are two pretty fun non-beer things. First up is Alternate Reality Comics, by far one of the best comic shops I’ve been to with a great selection of indie titles. Run by a really nice guy named Ralph Mathieu, who is both incredibly knowledgeable and kind. Second is more if you’re a fan of Fallout: New Vegas. The National Atomic Testing Museum contains many amazing pieces and stands as the home to one of the most comprehensive collections of atomic history that shows that war never changes.

While I didn’t get a chance to head out there, as it was on the opposite side of the city and I had a limited amount of time, nearly every person I asked said that Khoury’s Fine Wine & Spirits was the place to go for my Craft Beer needs. It’s a dedicated and well stocked bottle shop with about 9 rotating taps and the option to open what bottle your purchase right there or take it home with you. A lot of the beer geeks I talked to had credited that place, open since 2004, as the place that got them in to craft beer. When I return to Vegas, it will be to check that place out for sure.

IMG_8427Now, as for Vegas Breweries, the two the struck me the most were Tenaya Creek and Joseph James. Joseph James has a Double IPA called “Hop Box” which had lovely notes of marmalade and pine, with a sweet finish, making it quite refreshing. Tenaya Creek seems to have adapted to the desert and is producing some damn fine beers that also double as much-needed heat busters. Their Hefeweizen was a bit light on the body, but did a good job of cooling me off. Plus I have to admit that the beer would be a good gateway beer to tourists of the city who may not know about craft beer. Their Calico Brown was also a good drink to match the weather, especially as there was no syrupy mouthfeel as it warmed up. Nice roasted notes with a creamy caramel taste at the back.

And that was, for the most part, my Vegas experience on my one day off. There’s still a bunch of breweries I would have liked to have checked out, (Award-winning Big Dog Brews, and Chicago Brewing Company) along with a few non-beer related things, but all in all it was pretty damn fun.

- Nuka Beer image by Italiener – 

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Beer Blogging, Being a Woman In Beer, & Having Fun: What I Should Have Said At Queens of Craft

 

qofc

A couple of weeks ago I was at a round table discussion in Guelph put on by Wellington Brewery called Queens of Craft, with proceeds of the event going to Women in Crisis Guelph. Basically it was a lot of Ontario’s most respected women in the beer industry and me talking about a subject of our choosing to an audience of women. It was a thrill to even be asked to be a part of it.

Unfortunately, I think I blew it a bit. At the last minute we were told that the 20 minutes we were each getting to talk would be cut down to 10, with a bell hitting the eight minute mark indicating that we better start wrapping up and talk about a beer we had selected for a tasting. I had things I wanted to talk about, but the cut time, the bell, my jet lag from a recent trip to England, and my inexperience with public speaking left me a bit of a rambling, nervous mess. I’m pretty sure I came off as a looney.

I was disappointed, because I had some things I wanted to say, but time constraints and social anxiety ruined it. So after sitting on it for a bit due to preparation of travel and the travel, here is what I wanted to say.

I started this site as a way to chronicle my own discoveries about beer in a way that my close friends could read up on if they wanted. I’m still a bit perplexed on how it got as far as it has and a bit weirded out by the whole Saveur Award thing. When I started I didn’t know what I was doing, my palate was not even close to what it is now, and I was regurgitating information that, I thought, was pretty common knowledge. But I was learning new things, chronicling my educational journey, and having fun, which I think are the best reasons ever to start a blog.

I’m reluctant to give advice on how to run a beer blog (or any blog, really) to a semi or even fully successful level. Despite what marketing books and other bloggers tell you, there is no One Right Way to run a blog. It’s a natural progression that involves getting comfortable with the medium and cultivating the voice you’re going to use for it. I will say though, that unlike published writers, you have the incredibly unique gift of being your own editor, with no restraints of word count or tone. Use that gift to weave fantastic tales, get lost in a tangent, or just explain something. You don’t HAVE to be any voice that you aren’t comfortable with doing. I’m best comfortable using a tone that’s both informative and entertaining. Like I’m saying it in a pub over my second beer, for instance. Look in earlier posts and you’ll see that I’ve come a long way in figuring that tone out.

Only other pieces of advice I can offer in terms of starting out are to learn to use twitter as a great method of networking, go out to events frequently so you can put a face to the twitter handles, learn to take pictures to go with your words, and do not be afraid to go against the popular opinions of the community. If you don’t like something that others like, no one is at fault and anyone who tells you otherwise is a jackass.

Ah. And the final piece of advice I could probably give is to remember that beer is only HALF the fun of it. It’s what surrounds the beer, the people, the history, the lore, the places, the events, the moments…that make it so amazing. If you remember that you’ll save yourself some premature burnout later and it will keep you going in times when you begin to question the point of continuing. Beer is fun, and should remain so.

Now, on being a woman.

Every female in the beer industry gets asked the same question to a nauseating degree on what it’s like being a woman working in beer and why we’re in it and I’m always left bewildered because the tone suggests a kind of “What are you even DOING here?” element that I find offensive. As if it’s so outlandish that women are individuals with their own minds and interests that should take them anywhere they damn well please, including something that’s apparently regarded as a boy’s club despite there being no sign on the door that says any such thing.

brewstersPlus, history is filled with women in beer. Before men took the reigns of beer through Industrialization, we had commercial female brewers (named Brewsters) in the middle ages, and brewing was primarily women’s work, being part of kitchen duties. Hell, the oldest recipe in the world is a Hymn to Ninkasi, the Sumerian GODDESS of Beer. While I feel that beer is something enjoyed by both sexes and I hate having to list the historical tidbits of women in beer as if to provide some sort of proof that women belong there (argh), I do like keeping this history in mind when certain people criticize women for enjoying or being a part of beer. Of course we do.

Modern day, I’m going to freely admit that there are problems, but it’s not as prevalent as one might think. There are offensive jokes, jerks who say jerkish things, and an outsider media that needs to run a “WOAH! WOMEN ENJOYING SOMETHING!” article every six months or so, but there are also engaging conversations, nerding out over a drink with complete strangers who end up becoming friends, and being part of a community that loves to educate and share its passion, which transcends genders and is the reason why I love the community so much.

Beer is a beautiful thing. As I said in an interview once, Beer has been the beverage of choice for royalty, slaves, peasants, gods, hard workers, executives, low class, middle class, upper class, and many other groups I can’t think of right now. It has helped end disputes (as well as cause some), has been a peace offering, and a way to break the ice to start lasting friendships. To me beer is a common factor for us all, a drink that humanity can sit down together and laugh over. To top all that off, despite all the years it’s been around, we’re still finding ways to make it differently.

Beer, one of the many testaments to the human race’s ingenuity, makes me want to raise a glass, view the beautiful colour of my beer, smile, and say “look at you”.

And that’s what I wanted to say.

8b19903u

 

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Vegas, Baby, Vegas: The Saveur Magazine Best Food Blog Awards Experience

 

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Well, I’m back from the desert city of Las Vegas, where I was treated by the folks at Saveur Magazine and Bellagio to come by, sample some fantastic culinary delights, and collect my award for Saveur Magazine’s Best Food Blog Awards in the category of Wine & Beer. I came to Vegas on the back of a trip to England, and so coming back to my own time zone on Saturday was…well, I’m still incredibly jetlagged, but not enough to give a small recap of my time with the folks at Saveur and the other fine bloggers who either won or were finalists. I have some thoughts on the actual beer scene in Las Vegas as well as some suggested places to go on and off the Strip, but I’ll be posting that separately in a couple of days for length purposes. You understand.

So Saveur.

IMG_8119It was definitely one of the more interesting and extravagant times of my life. To check in at the luxurious Bellagio Hotel & Casino, with a beautiful view of their famous fountain, and have the whole damned thing complimentary…it was something I never thought would happen to me. The days leading up to arriving in Vegas my impostor syndrome was playing up, wondering when I was going to be quietly taken aside and told that there was some kind of mixup. But it didn’t happen and when I received a delivery to my room of a bag full of wonderful delights, a bottle of Highland Park 12 year-old Scotch, Kettle Chips, Salted Caramel Chocolate, a small bottle of Zonin Prosecco Italian sparkling wine…I realized there had been no mistake and began to look on this whole thing with a bit more honour.

IMG_8152The Welcoming Reception was a tad awkward for me at first, but featured some lovely food samples based on some of the winning food blogs and good quality wines, all with the backdrop of the prestigious Bellagio Fine Art Gallery that currently has a “Painting Women” exhibition going on, primarily featuring works by female painters. As the evening was drawing to a close, I sought out some of my fellow Canadians and we all went out for pizza next door, sipping on our drinks and talking about our reactions, process during a post, and lives. It was the perfect end to the opening evening.

dimsumThe next day was more packed, with two “behind the scenes” tours, where we walked in the underground city that is the Bellagio Hotel staff area and met up with Executive Chef Patrick Lee of the Bellagio restaurant Noodles. where we sampled some quality Dim Sum under the backdrop of the gorgeous Jasmine. Then it was on to a favourite, a talk with Bellagio Master Patisserie Chef Jean Philippe, where we sampled some absolutely orgasmic chocolates, including whiskey chocolate truffles made with Highland Park.

IMG_8275We then went to the Culinary Classroom, where we sampled some Highland Park Scotch Whisky. This actually proved to be really educational for me. Sampling the 12, 15, and 18 year-old varieties side by side gave me the ability to look at the distinct flavours and notes of each and I ended up developing a new appreciation for Scotch. Afterwards we went to the Tuscany Test Kitchen where, with the help of Highland Park, Bellagio’s Chef Edmund Wong, and Le Creuset we made special cocktails and signature meatballs with a divine marinara sauce and buffalo mozzarella.

Finally in the evening we went to the lush Sensi, where we convened to be presented with our awards, an engraved Le Creuset frying pan. Also the first ever “Blog of the Year” winner was announced to the well-deserved i am a food blog. We then sat down for an exclusive peek at Sensi’s new menu prepared by Executive Chef Royden Ellamar.

IMG_8331My only criticism of the couple of days was the very notable exclusion of beer throughout these events. My blogging colleagues and I all noticed that, while fine wines, whiskies, and cocktails were consistently presented at the two main events of the Welcoming Reception and the Awards Dinner, beer just…wasn’t considered. It was disappointing to be there winning an award for writing about beer and being told that beer wasn’t on the menu. In the end I had to stand my ground a bit and ask for a beer to celebrate my award with, which to the credit of Sensi staff, they delivered (their only craft option was New Belgium Fat Tire). It was just a bit of a bummer to learn that perhaps beer still has some ways to go to be considered more than just the lower option at higher end places. But that’s a rant for another time and I’d like to note that the Fat Tire went incredibly well with the Ribeye Steak that was served with dinner. I even passed my glass around for comparison and other writers were astonished at a pairing they had not considered before. I should say that I really don’t intend on criticizing my wonderful hosts for an incredibly lovely experience, but considering what I write about I just couldn’t overlook this.

However, despite that, the entire two days was a whirlwind of new friends, dazzling conversation, and some personal feelings of validation on my part. It really was an unforgettable experience and I must thank my hosts at Saveur and Bellagio for making this Canadian feel like a star. I really appreciate it.

IMG_8350Afterwards, I ended up going on the hunt and discovered a wonderful bar on the strip called The Pub, in the Monte Carlo Hotel & Casino, sporting over 130 beers on tap. Manager Lisa King set us up right with some custom flights (including their own brand), some excellent conversation, and more than enough recommendations and insight on the beer landscape in Vegas and who to talk to within it.

I made so many friends with amazing blogs, (some shout outs to Maureen Abood, Chinese Grandma, Bit By a Fox, Culinary Bro-Down, and FEAST: An Edible Roadtrip among SO many others) but I’m going to suggest following everyone in the winner page including the very talented finalists.

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And there’s my recap folks. BUT WAIT THERE’S MORE! As I said up there, I had some beer adventures and that’s a post on it’s own. Stay tuned in the next couple of days for that one.

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Geeked-Out Beers

Regular readers here will know that I’m a bit of a nerd. Mainly, I love video games, MST3K, Star Trek, and comics. So it’s always a lot of fun when my nerdy side meets my beer geeky side by some rather awesome brew ideas. The following are two of the more interesting geeky beers available right now.

NOTE: I should say that I wanted to include one of the Game of Thrones beers put out by Ommegang Brewery and HBO, but I was saddened to find that the two stores I went to find it in no longer had it in stock. I promise I’ll talk about it as soon as I can find a bottle, though I’m a bit nervous about pairing it with EVERYONE I LOVE DYING. 

First up we have Vulcan Ale, a contract brew put out by the Federation of Beer for the centennial celebrations of the town of Vulcan, Alberta and as such, the only officially licensed Star Trek Beer. Before you get in a tizzy, YES I KNOW VULCANS DON’T USUALLY DRINK ALCOHOL AND IT WOULD HAVE BEEN BETTER IF IT WAS ROMULAN ALE. We know. I know. Every time I mention this beer to people they say the same thing. I’m not going to pull a “it’s just a show you should really just relax”, but I will say to allow a bit of suspension of disbelief because it was for the town of Vulcan, Alberta, and you’ll notice that Spock did partake in a few alcoholic celebrations and the planet does have it’s own Brandy so it may be in the realm of possibility that there is a small brewery on the planet Vulcan. Maybe.

The beer was brewed by Montana-based brewery Harvest Moon Brewing Company and brought in by importers Delancey Direct (I know, I know, I laughed too, but it’s the wrong spelling). To reflect the colour of the red planet Vulcan, the brewery decided to go with an Irish Red Ale. It’s running at about 5.4% ABV and sold in individual cans at a little over $3 each (depending where you’re at).

I have to admit, I got a bit too excited when this beer came out here in Ontario and decided to put my special Star Trek socks on, a t-shirt that a friend bought me, and put on a season one episode of Star Trek The Original Series (TOS) just to see how it would pair with the drink. And oddly enough…it went well. The beer wasn’t quite what I was expecting, very English influenced. Mild caramel taste with a sweetness at the end that feels kind of weird. In the end I found it matched the original show perfectly, having a sweet warmth enveloping it while at the same time the various complexities are there for you to discover and think about. While it is a little to sweet for my tastes, it’s an excellent beer as mild as the Chief Science Officer himself.

The Federation of Beer has a plan to do an ongoing series with the Star Trek beers. Next up will be a Rye Dunkelweizen by Tin Man Brewing of Evansville, Indiana called Klingon Warnog (which actually is a traditional Klingon Ale, normally very clear in colour), which will be the first of the Star Trek beers to hit the United States. Needless to say, I’m excited to try a glorious Klingon beer to quaff after a good battle where many friends died well. Iwllj jachjaj!

I should mention that, although it may be due to understaffing or not enough of a budget, I feel that the Federation of Beer really dropped the ball on the marketing of the nationwide launch. It was released in the LCBO with barely a whisper from them and any questions I had sent were either met with no reply. And so far there doesn’t seem to be any word on Star Trek Day celebrations, which strikes me as an easy tie-in. But whatever, that’s just my opinion. LLAP.

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Second up is the latest offering from Mill Street Brewery here in Toronto. As part of their Summer pack, they decided to let their brewpub in Ottawa have a go at making a summer sipper and the result is an amber ale with lime and chipotle called Palomar Ale (pictured above). The beer is, if you didn’t pick up on it, named after the fictional town in Mexico that the famous Hernandez Brothers comic Love & Rockets took place in.

Firstly, I really have to give credit to Mill Street on the reference. It was awesome to hear how geeky the Ottawa crew is along with how much of a long time fan of the Hernandez Brothers the seemingly mild-mannered brewmaster Joel Manning is. Of all the breweries to make a Love & Rockets reference I never would have figured Mill Street to be the one to make it. Bra-freaking-vo.

As for the beer itself, it’s rather tasty. Nice grain tone to it with some crisp bitterness that is complemented by the gorgeous taste of lime. The chipotle is…definitely on the subtle side, being present only as a slight tingle of heat at the back of the throat at the end of tasting. I’m kind of curious to see how this will go in the blisteringly hot summer, as this strikes me as a little too malty for a the season. But then again, I’ve been proven wrong before. All in all, the lime was definitely the star of the show and it was quite enjoyable to sit on my porch in the somewhat cool Spring day. I think I may drink this while watching some wrestling.

 

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