June 15 2017
Guess what?! We launched our new summer menu today! We kept some customer favorites (of course) and added a few new and exciting dishes – like our Vietnamese Sliders! Should pair nicely with our freshly updated summer beer list.
This sunday is Father’s day! What better way to show your dad you care than with a cold one. We have over 300+ beers to choose from, not to mention $5 caesars and poutine on special! See you Sunday!
A Beer by Any Other Name: Sours
Part 1: Old School
Sour beers are making a rockstar comeback in the microbrewing scene lately, with Parallel 49, Driftwood, and Blindman all making kettle sours, but that’s a topic for next week. This week we go old school. The most popular and traditional forms of sour beers are Flanders red ale, gose and lambic. The Flanders red ales and lambics are both brewed in Belgium, traditionally spontaneously fermented with wild yeasts, aged for some time and blended.
For the most part, Flanders red ales are no longer spontaneously fermented, but are still given their sour kick from lactic acid. The classic Duchesse de Bourgogne is an example of the Flanders red ale style – don’t be turned off by the heavy vinegar aroma; the Duchesse is a beautifully balanced example of the style.
To the south lambics are still being spontaneously fermented by exposure to open air, but are usually a blend of several batches (a gueuze) or have fruit added in for several months, re-fermenting the added sugar from the fruits (Kriek or Framboise).
Gose style beers belong to the old family (we’re talking 14th c. old) of sour wheat beers: Berliner Weisse, Belgian Witbier, etc… Still a spontaneous fermentation, but the addition of coriander and salt made it an exclusion from the German purity law (but still this writer’s favourite sour style). New to us at BSB is Ritterguts Gose, authentically brewed in the old tradition (since 1824!) & voted “World’s Best Gose”. If you were ever to try an old school sour, I’d recommend starting here.
June 9 2017
A Beer by Any Other Name
For thousands of years humanity has been enjoying (and occasionally over enjoying) beer. Through this blog, beginning with a brief history of beer, I’ll touch on the differing styles, their origins and history, flavor profiles, and some of my favourite go-tos that you can find here, at Bottlescrew Bill’s!
With roots dating back to ancient times, beer is as much a part of our history as agriculture, and has been attributed with forming civilization. Most had their own god of beer or brewing: Dionysus, Silenus, Ninkasi, Aegir, & Yasigi to name a few…
The first solid evidence of beer production is seen in Babylonian clay tablets dating 4300 BC, which detail beer recipes. In 1000 BC, early Germanic tribes were brewing with wild grains. The Romans introduced beer to Northern Europe around 50 BC and over a century later Pliny notes English Celts flavouring their beer with rosemary or yarrow. Some early beers were flavoured with crab claws, oyster shells, mint or dandelion.
Hops were discovered around a thousand years later (yay!), and by the middle ages brewing had shifted from family tradition and domestic brewed beer to a commercial endeavor, with monasteries and convents doing more and more brewing. 1516, the Bavarian Purity Act was established, stating that beers could only contain barley, hops and water. By 1810 Munich had its first Oktoberfest, and the rest is history!
Whatever mental or physical barrier you must overcome to imbibe, beer’s got you covered. If you need a religious push to drink more beer, it has been said that Noah stashed beer on board the ark – only the necessities, you know? Medicinal woes? Beer was used pharmaceutically in Ancient Egypt, prescribed for over 100 uses, and during Prohibition, alcohol was prescribed for anything from a toothache to the flu. Need more persuading? Queen Elizabeth was said to have enjoyed a strong ale for breakfast. Presidents George Washington and Thomas Jefferson both owned private brewhouses