While there’s some question about whether this is the most wonderful time of the year (much as there is debate about April being the cruelest month; I’ll have you know August once stole my bike) it is certainly one of the busiest socially and it is for this reason that I haven’t been doing a great deal of blogging lately. Ix-nay on the og-blay. It’s like Satchel Paige says: The social ramble ain’t restful. I’ve been all over the place the last couple of weeks, attending beer events and launches and I think there may have been a jamboree in there somewhere. It could have been a hootenanny. My memory of it is slightly hazy.
It’s for this reason that I’m going to update on a whole bunch of topics at once, to try and get them out of the way so that we can all get off the internet and have a holly jolly Christmas and a great deal of Turkey. Unless you’re opening presents via skype, I’m told that taking your netbook with you to the tree is bad form exemplified. You might start a flamewar if you get socks from Great Aunt Gladys.
Let’s do this thing.
GREAT LAKES/ST.JOHN’S WORT LAZARUS BREAKFAST STOUT
This got launched at Project Xmas down at Great Lakes on December 10th. The cask version did extremely well and it ran out in what I think was just slightly over two hours. I have got to tell you that all of the whacking stuff with a mallet that my junior sergeant-general correspondent royale did really paid off. We were all worried about having used so much Ancho Chili in the recipe, but it just sort of lingers a little at the back of the palate. The coffee flavour really came through up front and in the bottled version there’s a nice cocoa note right in the middle.
There were some bottles for sale, but there weren’t many of them, so they were gone within 48 hours. Mike Lackey, Great Lakes beer guru and guy who’s crazy enough to let me try brewing stuff, says we’re going to take another run at it, so you can expect to see that back on the shelves in the next couple of months. It may even make it out of the brewery in cask form. Look out, beer nerds!
It used to be that when I’d see Mike out at the pub, he would be standing in the corner with a pint of whatever it was that he brewed and he wouldn’t be saying a whole lot. I used to think he was just taciturn, but now I realize that he was thinking about what had gone into the recipe and made that beer what it was. I experienced the same thing at the Great Lakes launch. There was about 20 minutes of relative silence and instropective blinking and stammering and pride. My recipe did better than it had any right to, and I’m going to credit that mostly to Mike Lackey. Thanks, man!
I finally got to try this beer on December 17th and we’re currently in the process of getting it to all of the people who helped brew it. As you may recall, Chris Schryer, Matt Caldwell and Andrew Bartle helped to actually brew the thing, although I came up with the recipe. While we were all extraordinarily manly and competent and not at all confused or worried looking, Andrew Bartle was pretty much the lynchpin that prevented us from scalding ourselves with boiling wort. Credit where it’s due: Because of Bartle none of us have third degree burns in unpleasant areas.
As you’ll recall, it’s sort of a Winter Warmer/IPA. Promash is telling me that it’s supposed to weigh in at about 77 IBU, but that bitterness really only comes through on the tail of the thing. Up front it’s mostly cinnamon and there’s a touch of molasses, which is just the sort of thing that you want at this time of year. I stopped in briefly at the Amsterdam brewery where it has been fermenting and we opened a couple of bottles for sampling purposes. Again, better than it has any right to be and you’ll be pleased to know that even after fermentation is seems to have retained its aroma and ability to waft female people along like a cartoon pie on a windowsill.
My last three beers have done great! The IPA was third best in the Toronto Beer Week Competition. The Christmas Ale is better than it has any right to be. The Lazarus Breakfast Stout is apparently not just going to be a one off; it’s actually going to be produced again with a few small tweaks.
Where do I go from here, you may ask? I’m still convinced of the worth of gambling big. Maybe the next one will be a hoppy American Style Old Ale. Maybe it’ll be a Biere de Garde or Saison with indigenous North American fruit. Maybe, just maybe, I’ll attempt to answer the question “Why the heck aren’t people doing any really big lagers with American style hops?” Only time will tell.
All I know is that there’s a heck of a lot of actual research going on and not a great deal of writing, which is slightly worrying since I know just enough about the subjects I’m researching to screw up incredibly badly when it comes to execution.
A WORD ON LAUNCHES IN GENERAL
My Lazarus Breakfast Stout wasn’t the only one that launched last week. Fuller’s Bengal Lancer hit town in a relatively spectacular way at the Monk’s Table and Chris Schryer and I spent rather a lot of time at the launch. The Bengal Lancer is very tasty if you like an English style beer. It’s somewhere between a Bitter and an IPA. It’s got some earthy and coppery notes and a smooth mouthfeel and reminds me very much of beers that purported to be IPAs in Ontario just over a decade ago. It really is rather good.
You should go to the Monk’s Table, but I’m not sure the Bengal Lancer is the reason you should do that. Let me tell you about Lester. Lester is the Guatemalan ubermensch behind the kitchen over there. Everything is made from scratch, all the time. The Artichoke dip actually has bits in it that are recognizable as Artichoke. The Buffalo Shrimp have actually been freshly breaded. The Baked Wings manage to retain their texture and have just the right amount of heat. The Apple Cobbler is maybe the best Apple Cobbler I’ve ever tasted and I usually hate dessert.
Adam Grant, the owner, is doing some really good things with beer. He’s bringing in rare bottles and interesting things on tap, but the thing that convinced me that the Monk’s Table is a destination is that they do exactly what people claim to want to do: quality food. You’ll notice I leave out “pub” there. I think that’s a qualifying adjective that causes people to lower their expectations. In this case the menu fits the concept and it works spectacularly without any qualifiers.
FINALLY
The Canadian Food Blog Awards are up and still running their nominations today and tomorrow. Now far be it from me to attempt to wheedle nominations out of my readership, but I’ll just remind you that it’s Christmas and you haven’t gotten me anything.
Wink-wink. Nudge-nudge. Say no more.