Tag Archives: black creek

CURRENTLY DRINKING – April 27, 2011

Where I talk about the beers that I am currently drinking tonight and attempt to review them.  The kind of fun bit is that I’m actually drinking the beer as I’m reviewing it.

BLACK CREEK PALE ALE – Black Creek Historical Brewery (Toronto, Canada) – 5% ABV

I’ve actually been looking forward to this one since I got the news earlier this month that Black Creek’s Pale Ale was hitting the shelves of my local LCBO store.  The brewery, based out of Black Creek Pioneer Village and using brewing techniques from the 1860s, has been marked on my “local breweries to watch out for” list ever since a rather cute guy named Mathieu raved about it as I was looking at the bottle of their Porter for the first time.  Being one to take personal recommendations from random cute men seriously, I picked it up and have enjoyed it ever since.  In fact, you may recall that I mentioned it in the second Gateway Beers post. It’s light, but has a wonderful flavour to it.

But the Pale Ale…this promised to be something of another colour.  Seriously.  TOTALLY different colour. Oh hell, you know what I mean.  Let’s give it a try.

COLOUR – Beautiful orange.  Almost exactly like looking in to a jar of orange blossom honey.

AROMA – Citrus and malt.  You can smell a hint of hops.  They all combine to give it a pretty sweet smell.

TASTE – Funnily enough, the initial taste hits me in the same order the aroma does.  The citrus starts off which leads to a sharp hit of the sweet and lovely malt and then BAM, the hops is there and it’s all wrapped up with a nice, smoky taste.  Apparently this brew was hopped four times, and damn, does it show.  Make no bones about it, this is a sippin’ on the porch or in my case, on the couch listening to Charles Mingus beer.  This is a taste you want to savour and get lost in to.

VERDICT – I’ll be picking more of this up. It’s definitely a sunny day beer and with the 5% alcohol content, you can drink this for quite a while without having to worry about falling down.  And you know, Im quite happy with the luck I’ve been getting with hoppy beers with citrus tones to it.  I’m attracting these things, I swear.

I haven’t come up with a rating system yet, but I feel like I have to come up with something for this.  4 out of 5 stars. Definitely a Toronto beer (and a brewery) worth watching out for.

SIDE NOTE –  Charles Mingus really does go well with this drink.

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Cooking With Beer: Beer Sausages Inna Bun

One of the things I’m going to be doing over the next little while is finding some recipes and coming up with a few of my own that involve beer.  This will involve anything from sauces, batters, cakes…whatever I can find.  Just to see what I can make with the wonderful drink.

The following recipe is kind of a classic that has served me well over time.  I have cooked it at parties, as a thank you dinner for NYC friends who have offered a couch to sleep on, and of course for myself when I want a food that warms me up, sticks to my bones and brings forth what we all know as The Burp Of Satisfaction.

I’ve included some suggestions for specific beers to try out in this recipe, as they have worked out for me.  But really, as long as it is a stout, porter or even a nice dark ale that you enjoy drinking I guarantee it will work out.  The key of this is that it should be a dark beer.  Suggested drink to go along with it would be the beer that you used for the recipe (What, like you’re going to buy ONE bottle? …jeez).

Beer Sausages Inna Bun
Ingredients:
– Sausages (Brats are a good kind, but if you dream of something bigger I suggest you follow that dream. 2-5 is a good number if it fits in your pan)
– Beer (SUGGESTED BRANDS: Leffe Brune, Hobgoblin Ale, Dragon Stout or Black Creek Porter)
– Half an onion (chopped in to rings)
– Buns (Not yours (sicko), but the kind in the bakery section of your local grocery store)
– Olive oil (just about two tablespoons.  If you don’t have olive oil, safflower of grape seed oil will do.)

Instructions:

1. put oil in frying pan, crank that stove up to high. Then add sausages and fry up until browned.

2. Once the sausages are browned, decrease the stove to medium heat, remove the sausages and throw in the onions.

3. Cook those onions in the sausage juices until rubbery and transparent.  You may need to use some extra oil.

4. Put the sausages back in the pan and pour your beer in. Half a bottle is good.  As long as the sausages are covered about half way you’re golden. And look at that, you now have something to drink while you’re cooking!

5. Turn those sausages in your wonderful beer-onion concoction until the beer has reduced into a somewhat thick sauce. Your entire kitchen will start to smell amazing.

6. Remove the sausages and place in the buns.

7. spoon in the beer and onion sauce in to the buns on the sausages.  If you’ve got a lot of the sauce, go freakin’ wild.  More is DEFINITELY better in this case.

8. Eat and enjoy. If you feel like moaning in a way that makes those around you a tad uncomfortable, don’t hesitate.  Let the food take you somewhere magical

Bonus Feature:

Throw a bit of grated cheese on top.  This adds to more flavour and a HELL of a lot more guilt afterwards, but my god, it’s worth it.

Got a recipe?  E-mail me at robin@therobinleblanc.com and tell me about it!

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