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A night out at Stroud Brewery

 

 

51A fun evening visit to a Cotswold micro brewery near Stroud last Friday enabled us to enjoy pizzas, freshly baked in their wood-fired pizza oven, and the opportunity to taste two of their draught beers,

Stroud Brewery are an old name in Gloucestershire brewing but the current incarnation started in 2006, and focusses on a great selection of organic beer. After winning numerous awards for their beer they have become a regular feature in pubs all over Gloucestershire, with the bottles going well beyond the county borders.

Stroud Brewery Organic Ale 4%

This is a golden colour, fresh tasting and a hoppy pale ale. It went extremely well with our delicious pizzas made from soft light dough. The hoppiness and light carbonation refreshing my palate.IMG_20150406_142917

Stroud Brewery Teasel Organic Best Bitter 4.2%. Most drunk after the meal! This was a full bodied malty bitter with a more powerful taste. It also had a slightly peppery finish.

Stroud Brewery have a great reputation locally and produce outstanding beer that is a staple on the cask line-up of many pubs. The link up with Vélo Bakery to make their sourdough pizzas have really given visiting the brewery bar a whole new meaning and another reason to go and taste their beer!

Thanks to ‘Imbiber’ for this review of the evening!

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Beers of British Columbia

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tankard.jpgtankard.jpgtankard.jpg (Recommended)

Whether you’re a fan of BC craft beer, live in BC or just visiting, then this is a book for your collection. It is a dossier of brewpubs and microbreweries and covers fundamental information of a brewery’s offerings and sometimes with a bit of history is thrown in.  If you can see past the clunky and inconsistent formatting, (this is a self published book) and get to the ‘meat and potatoes’, then you will really find a lot of great information from this guide.  If you’re planning any beer related trip in British Columbia, this guide will likely motivate you to check out what’s in the area of your visit.

   From beer neophyte to established aficionado, there is information that everyone can use in this publication, and call upon it as a consistent reference.  Keep in mind that this book was published in 2010 and already many changes have occurred in the craft beer industry in “Beautiful BC”, but for the most part, it is still very relevant;  that being said, I wholeheartedly look forward to the 2nd edition in the future.

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Abbatiale Triple (Brasserie des Sources)

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tankard.jpgtankard.jpgtankard.jpgtankard.jpg (Excellent)

Abbatiale Triple is brewed by Brasserie des Sources in St-Amand les Eaux in northern France, and scored gold medals at the Paris beer competition in 2006 and 2008; now let’s see how it scores with me!

The cool packaging is the first thing you notice when you approach the beer shelf at your favourite local specialty ‘beertique’.  With a white ceramic bottle, cork and a cage it makes me want to investigate further. As I draw nearer the bright golden label reads ‘Abbatiale Triple Blonde, 7% ABV 50cl 6-12°c, refermented in bottle, delicately flavoured with juniper berries, a genuine recipe from the middle ages. A true Abbaye style blonde.’ – My drinking cloak and chalice await!

As I pour it into my chalice (the recommended glass) this brew exhibits vigorous carbonation, a light golden blonde colour, and bright white foamy head that lasts and leaves lacing down the inside of the glass. The aroma has a fresh mild yeastiness, a fragrance of juniper berries, roasted corn and gentle earth. The first sip hits the back of my throat and I feel like I’m standing in ankle deep water with the sun on my smiling face and an ocean breeze that takes me away. Refreshing is not an expressive enough word to describe this excellent french beer! Zingy herbal notes on the front palate give way to a subtle creamy nuance, with a buttery and  tart finish that lingers.

As for food pairing – I want fish and chips; I want southern fried chicken, collard greens, and cornbread. Plank my salmon and serve it with a side of coleslaw or potato salad, and while you’re at it, I’ll have another beer please. Abbatiale is easy drinking, good refreshment, smooth and quaffable, it’s easy to taste why this little jug of deliciousness has been around for a few centuries.

Serving: 500ml Bottle

ABV: 7%

Best Served 6-10°C
-By Brewlord

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Estrella Damm Inedit

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tankard.jpgtankard.jpgtankard.jpgtankard.jpgtankard.jpg (Outstanding)

The Spanish term ‘Inedit’ which means ‘Never Been Done Before’ is the given name that graces the label of this delicious brew from Estrella Damm Brewery of Barcelona, Spain. A collaboration between the team at the critically acclaimed elBulli Restaurant and the Brewmasters at Estrella Damm, this beer claims to be the first crafted specifically to be served with food. A skillful blend of lager and wheat ale styles, it uses 100% natural ingredients with a combination of water, hops, wheat, and spices that has yielded a fantastically refreshing and drinkable beer.

The complex aroma with hints of coriander, clove, fennel, ginger, and sweet citrus reminds me of Mom’s fresh baked gingersnap cookies. It has a slightly misty appearance with a great mouthfeel, mild carbonation and a slight creaminess. The well balanced array of flavours flow over the palate, leaving a lingering finish that begs for more. This beer is excellent with oysters, grilled scallops, mixed greens, and balsamic dressings and glazes. It also has the right acidity to enjoy, as a foil, butter and cream sauces or mild cheeses. In fact this well designed beer is very approachable with many foods!

To enjoy at its best, serve in a 300ml (10 oz) white wine glass, fill to just over half way, and leave the bottle on ice after serving. An inexpensive, expert creation that would do Bacchus proud – Magnificent!

Serving:  750ml black glass bottle

ABV: 4.8%

Best Served: 4-8° C

-By Brewlord

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Welcoming a new contributor – Brewlord

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The Beer Wrangler and Wranglerette would like to introduce a new contributor to the site who is just known as “Brewlord”. He has a professional background in restaurant management, running the floor in successful and busy hotspots in Whistler, Vancouver and on The Island. He is a craft beer enthusiast as well as a wine buff, with stints as a sommelier and mixologist in Whistler. He has also worked behind the scenes in the restaurant world as an entremetier and garde manger… so loves to pair food with the best brews. He can now be found advising customers on craft beers in a specialist store in the Lower Mainland.  Look out for his first review on his beloved Estrella Damm Inedit!

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