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Beau’s + Tooth & Nail Brewing Collab “Lock Monster” ESB available now

March 2 • The team of employee-owners at Beau’s Brewery isn’t bitter that one of their former brewers, Matt Tweedy, started up his own brewery, Tooth and Nail Brewing in Ottawa. If anything they are Extra-Special Bitter – a.k.a. ESB, the beer style that Beau’s and Tooth and Nail have brewed collaboratively for the third in the Ottawa 2017 Beer Series. Lock Monster...

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Beau’s botanical brew “Tyrannosaurus Gruit” on shelves this week

February 27 • Beau’s is bringing back the once-extinct Tyrannosaurus Gruit, a red ale that uses a number of unconventional ingredients to create a balanced, highly drinkable beer. Tyrannosaurus Gruit was brewed using organic beets grown locally in Acton Vale, Québec on the Desmarais Farm, along with organic juniper berries, hibiscus flowers, and hand-harvested white spruce tips. This unique, bright and crisp 5.8%...

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Basil and Arugula Pesto

February 27 • Enjoy our take on pesto. Try this nut-free and dairy-free spread on pasta or your favourite sandwich. Enjoy!   Prep Time: 10 minutes Yield: 2 cups Ingredients:  2 cups of fresh basil leaves, washed and dried 2 cups of fresh arugula, washed and dried ½ – ¾ cup of olive oil ¼ cup of lemon juice 2 tsp. salt 4...

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Mayan Chocolate and Chili Cookies 

February 24 • Prep Time: 10 minutes  Cook Time: 8-10 minutes Yield: 2 dozen cookies Ingredients: For the cookie batter: 1 ¼ cup butter, soft ¾ cup white sugar 1 ¾ cup brown sugar, packed 2 eggs 1 ¾ cup all-purpose flour 1 ¼ cup cocoa powder 2 tsp. baking soda 1 tbsp. cinnamon ¼ tsp. black pepper, ground ¼ tsp. chili powder...

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“Blood Simple” brings a citrusy taste of sunshine to Beau’s feBREWary

February 22 • Beau’s Brewing Co.’s month-long feBREWary event is in full swing this week with the fourth weekly release, a cacao and blood orange witbier called Blood Simple. A chocolate-orange riff on the citrus-and-spice character of a Belgian-style wheat beer, this 5.3% witbier brings a citrusy taste of sunshine to some of winter’s coldest days. Blood Simple is brewed with organic blood...

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Oak-aged Vidal pale ale “Iron Shirt” released for third week of feBREWary

February 15 • Beau’s Brewing Co.’s month-long winter beer celebration feBREWary is now onto its third week with the Thursday, Feb. 16release of Iron Shirt, a unique oak-aged Vidal pale ale brewed in collaboration with Montréal’s Brasserie et Distillerie Oshlag. In creating this interesting take on the pale ale style, the brewers from Beau’s and Oshlag fermented the beer using 300 kilograms of...

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Beau’s feBREWary enters second week with release of Bavarian dark lager Dunkel

February 9 • Beau’s Brewing Co.’s 6th annual month-long winter beer celebration continues this week with the employee-owned craft brewery’s latest Farm Table offering, a roasty and rich-tasting German-style dark lager known as Dunkel. The malt-forward traditional German lager will be available at more than 250 restaurants and pubs in Ontario and Québec on Thursday, Feb. 9 for the second week of feBREWary....

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Lollipop Chicken with Tandoori Spice

February 8 • A perfect pairing for Dunkel, a FeBREWary release.  Prep Time: 20 min + 24 hours for marinating Cook Time: 1 hour Yield: 4 servings  Ingredients: 1 kg. chicken drumsticks 1 cup plain yogurt 2 tbsp. tandoori spice, store bought or home-made* 1 tbsp. lemon juice 2 large onions Directions: To make the marinade: In a small mixing bowl, stir together the...

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Strong Patrick Shepherd’s Pie

February 3 • Try this fan favourite recipe from our kitchen team.  Break away from tradition and make this pie a bit sweeter by swapping out the potatoes for mashed sweet potatoes. Prep Time: 30-40 min Cook Time: 35 min. Yield: 4 servings Ingredients: 100 mL Strong Patrick 2 lb. lean ground beef 1 medium onion, minced 3 tsp. salt 1 tsp. black pepper...

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Ham and Cheese Baked Pastry

February 1 • The perfect pairing for Triceratops Tripel (Gruit Tripel, 9%). Try this ham and cheese baked pastry at the brewery this weekend or make it yourself at home.  Try the recipe below.   Prep Time: 10 min Cook Time: 20-25 min. Yield: 4 servings Ingredients: 1 sheet of puff pastry 250 grams wheel of brie cheese, whole 100 grams of smoked...

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