BEER & DESSERT PAIRINGS

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A Classic Coupling – While chocolate desserts might seem a natural with the similar flavours of stout, opt for sweeter edged styles such as Oatmeal Stouts or certain sweeter styles of Porter rather than Irish Dry Stout which is better suited to savoury fare.
A Fruitful Match – The spicy and tropical fruit notes of German Wheat Ales make a great match to fruit-based pastries such as strudel or even apple pie.
A Nutty Combination – Try nut-based desserts such as pecan pie with beer styles with their own nutty flavours such as Brown Ales or dark (Dunkel) wheat ales.
A Regal Match – Imperial Stouts, with their bold chocolate-like flavours, can stand up to the richest of chocolate desserts. The boldest of Belgian ales also work here.

Occasions Recommends
Propeller London Style Porter, 6 x 341 ml, $13.49
Erdinger Weissbier Ale, 500 ml, $3.99
Erdinger Dunkel Weissbier Ale, 500 ml, $4.10
Propeller Russian Imperial Stout, 500 ml, $4.85
Newcastle Brown Ale, 500 ml, $3.49

K.Robertson_Headshot_2015LAGER 2.0: An Interview with Spindrift’s Kellye Robertson

Spindrift is the province’s newest craft brewery, but don’t expect them to follow the standard route of many small craft breweries. There won’t be a large list of specialty ales. Instead the brewery, a partnership with Andy Armstrong and Andrew Bell, two beverage alcohol industry veterans, is charting a new course for the craft beer industry, by producing a single product, Spindrift Coastal Lager. Behind the brew is well-known local Brewmaster, Kellye Robertson, who had garnered an enviable reputation as part of the Garrison Brewing team.

About the decision to produce lager, Robertson says “Andy and Andrew wanted to offer something different. We saw some people doing the Belgian thing and others going the Pale Ale route. The goal was to be different. At the beginning, Andy and Andrew were looking at Pilsner but eventually said let’s be different. Instead of chasing a trend, the decision was made to be trendsetters.” The group eventually landed on the concept of producing a lager made in the Festbier style which Robertson describes as having “hefty amounts of Pilsner and Vienna malt and some notable hop character acquired through the use of a new superstar German hop variety. It’s a malt driven beer without being sweet and has a nice bitter background. Call it lager with flavour or lager 2.0.”

Brewing a craft lager isn’t without its challenges as flaws have nowhere to hide. “We really needed to have several months to do recipe development to perfect our recipe. We tested out the performance of several yeast strains and varying conditioning times to make sure the beer was consistent. We are very adamant about consistency but also bringing more craft into the lager world.”

So far the beer has been well received as Robertson is discovering that “a lot of craft enthusiasts are enjoying it but so are people used to drinking popular big brewery brands. Our brewery is located in Burnside where there are a lot of blue collar workers. Our local community is receiving it well. “

The beer is made in a sessional style but can also be enjoyed with food. Robertson notes that it pairs wonderfully with “charcuterie and cheese, dishes with a heavy cream component and its pretty tasty with bacon wrapped scallops.” As far as baking, the beer doesn’t lend itself to sweet treats but is a great accompaniment to sourdough pretzels.

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