Tag Archives: Schneider Weisse

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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Filed under Gateway Beers, Local

Beer & Food Pairing

I’ll be honest, this post is a long time coming. Truthfully, I’ve had the most problem just STARTING the damn thing. Any writer knows that the kick-off point in a piece of writing is one of the worst and I’ve been stuck with that for a couple of weeks while also getting used to having some sort of a life outside of work and beer (video games, they’re going to be big). Over the course of being stuck I promised myself that under no circumstances will I just start this post with a “it’s been hard for me to start this” paragraph. And heeeeeere we freakin’ are.

Anyways.

Beer and food pairing. Let’s talk about this.

This is a subject that I really love learning more about and which I honestly am still at the beginning stages of understanding. While there is no single right way to look at this, I’ll try my best to explain how I see this and give a few examples.

To start out with some base knowledge, here’s a clip from Disney’s Ratatouille in which the main character Remy brings up the visualization of flavour.

If you can’t watch the clip at work or hate Disney for some twisted reason, the point of it is that there are an almost infinite number of flavour combinations out there, both simple and complex, that can make one unified flavour that is something completely different and amazing. Although the above clip was talking about food, I believe this thought crosses over to pairing as well. Take a selected beer and a selected dish and combine them to create an experience, something that combines the two elements to create one. And that’s pretty much how I see pairing.

From there you can go in to the trial and error stage, which can be fun but comes with the risk of just not working out in your meal (but hey, an excuse to order another beer is a good one). And while there are no rigid rules like wine (I remember the “red with red, white with white” rule being hit over my head when I was younger), there are some good tips people have found that you can choose to follow or ignore. Here’s a few that I’ve picked up from my own experiences or from the advice of others:

–       A hoppy IPA can bring out the heat in a good, spicy curry and a crisp and cold pilsner can tone it down.

–       A stout with heavy chocolate notes can pair well with vanilla ice cream, raspberries, or even trifle.

–       A nice IPA can bring out spiced lamb in wonderful ways.

–       Hard Cider and Pork. Yep. It works just as well as porkchops and applesauce.

–       A pilsner can cut down on the greasiness of bacon while successfully keeping the smoked taste. A stout with heavy coffee notes can make a good breakfast.

–       A light saison brings an added sweetness to seafood like lobster, scallops or shrimp.

And even then, it’s just personal opinion and taste. As the song goes, “what might be right for you, might not be right for some”. But pairing a food with beer is really a fun rabbit hole to go down due to the limitless possibilities of pairings. Cookies? Go forth and discover. Pizza? Whatever works. Braised Herbed Rabbit with Mustard Sauce? Best of luck. Sausage? WHAT KIND?

There are many ways to learn more on pairings and improve your palate. For books ‘Tasting Beer: An Insider’s Guide to the World’s Greatest Drink’ by Randy Mosher has a really great section on the subject. There is of course the above mentioned trial and error option, where you figure things out for yourself (I personally like trying to figure out the best beer to go with a burger while taking the condiments in to consideration). A handy tip is to be sure to read the description on the bottles of certain beers as the brewmaster may have some pairing suggestions that they feel best compliments their beer. And also, depending where you are, there are always classes and events going on, put on by a brewery, importer, restaurant or some combination of the three.

A recent examples of a pairing event: A while back I went to the first in a series of quarterly beer pairing dinners at Bier Markt here in Toronto (King St. West location). Operations Manager Daniel Schmidt and Chef Kris Tatemichi brought forth a total of six courses along with beers to accompany each one. Although that sounds intimidating as hell, the servings sizes weren’t monstrous and each pairing was allowed to have their moment. As each course was being served to us, Daniel would talk a little bit about the beer that was being paired with the dish and why it was selected and Chef Kris would talk about the dish. While there were some small problems to be associated with a first time event (The section for the dinner wasn’t separated from the local crowd who came in, making for a noisy night) and some of the pairings missed the mark for me personally, the good outweighed the bad with inspired pairings such as housemade apple and pork sausage paired with Poperings Hommelbier (a beer that on first taste almost resembles tree bark but combined with the sausage to create a smooth, earthy and delicious combination that I remember still), Picked Ontario Mushrooms and Schnieder Weisse Tap 7 (when combined made for a very creamy, rich dish) and Bier Beignets with pastry creme and Sinha reduction with Unibroue’s La Maudite Strong Amber-Red (which made for an elegant and creamy taste that wrapped up the event nicely). I left the night feeling like I had gotten an education and a few new base blocks of understanding in my own pairing explorations and experiments.

Although that was a good exception, I give you a warning about pairing events: They can be a little unbalanced at times, sometimes focusing more on the food or more on the beer depending on who is putting the event on. Too many times have I been to a pairing where the beer selection was an afterthought and it just fell short. By all means check them out, but be aware that it’s possible it may miss the mark for you.

In the end, the important thing is to have fun with it and go with what works for you. As long as you like it, there is no “wrong” pairing. Just keep on combining and figuring it out and you’ll be fine.

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Filed under Field Trips, Learning, pairing

Hey Vern, I’m on TV!

Phew! Just got back from my guest appearance on Rogers Daytime Toronto! That 8 minutes went by too fast, but I was able to showcase some amazing beers and talk a little about myself in the process. And host Val Cole was wonderful, professional and helped me, who has never been on television before, get through it all in one piece.

And now I’m worried that I left my bottle opener back at the station. Hrm.

So if you’ve found your way here because you watched the show, hello! Feel free to browse around!

Now a little note on the beers that I presented there:

Augusta Ale by Kensington Brewing Co. is not available in LCBO stores…YET. But your best bet is to give them a try at places like The Burger Bar at 319 Augusta Avenue (Where the brewery is based out of) and Thirsty & Miserable at 197 Baldwin Street. Both are in Kensington Market.

Schneider Weisse, the delicious Bavarian wheat beer with lovely smells of Bananas and cloves is available at the LCBO and is priced at $2.75 a bottle!

Legendary Muskoka Spring Oddity by the Muskoka Brewery, the DELICIOUS beer (that Val loved) with hints of Orange Peel, Heather Tips, Juniper Berries and Beglian Candi Sugar, comes in a large wine bottle and is sold at the LCBO for $9.95. And while you’re at it, try their other beers. I suggest the Mad Tom IPA!

Panil Barriquee Sour Ale from Italy also comes in a large bottle and is a tad pricey at $14.05 (but very much worth it for special occasions). Sadly, the product has been discontinued, so RUN don’t walk to the LCBO to see if you can grab one. I found quite a few at the Summerhill branch.

And that’s it! If I’m allowed back on you can bet that I’ll have plenty more to talk about and if not, well, I still have this site! Which turned one year-old last month! *sniff* so proud…

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Filed under Beer Products, Site Business