Summertime is abundant with Beer Festivals of all sorts. Every year there seem to be new ones popping up all over the place as people are getting inspired discovering the incredible diversity among Ontario’s growing craft beer scene.
One of the forerunners of the craft beer scene here in Ontario is celebrating it’s 25th anniversary, Creemore Springs Craft Brewery. Despite being bought out by Molson’s in 2005, the brewery has managed to maintain a certain level of credibility, thanks to the new owner’s respecting the success and capability that Creemore had established with their brewery.
Every summer, the brewery sponsor’s the “Copper Kettle Festival” that’s held in the main section of town. We’ve been meaning to visit for the last couple of years, so we decided to stop in while on our way up to the cottage for a week’s vacation. Creemore is a picturesque little town located about 2 hours northwest of Toronto. The homes are gorgeous, turn of the century style farmhouses with patterned brickwork. All of which have been incredibly maintained by their owners.
The Festival draws a good crowd and Continue reading
View Larger Map
Oh Montreal, how I love thee.
Delicious food, friendly people, hip fashion, beautiful architecture, and of course, GREAT BEER.
This was my 3rd time visiting Montreal, and every time seems to get better and better. I’ve become much more obsessed with beer since my last visit, so I did some digging around to find out where we should go to sample some of Montreal’s amazing selection of beer…
245 Sherbrooke O, Montréal, QC, H2X 1X7
We dropped into Benelux on our first night in town. We loved the beer and the outdoor patio so much, that we went back a second time the next night! It isn’t much to look at, decor wise, but it has a very friendly atmosphere, and the beers are impeccable. Every beer I tried, not just here, but also at the following 2 brewpubs, were incredibly clean. Very fresh and well cared for. I could tell that the draft lines are well kept and sanitized. I’m very sensitive to dirty draft lines and always feel like garbage the morning after, even if I only have 1 or 2 pints. Not so with Benelux, and I definitely had more than 1 or 2. My favourite was a Continue reading
After trying Creemore Springs Brewery‘s seasonal Kellerbier for the first time last summer, it quickly became one of my favourite go-to beers. I stocked up as much as I could before it disappeared, but it nonetheless did anyways. Having started brewing by this point, I thought I would take a stab at trying to brew a clone of it. (see article titled “Caveman Kellerbier”) Not really knowing much of the history, or the style at the time, I was lucky enough to come across an article in Brew Your Own Magazine titled “Kellerbier – Style Profile“, that gave me a bit more of an insight. I imagined that this style could vary greatly from region to region, so I wasn’t sure how close to Creemore’s version I would get. After waiting about 4 months to taste the results, I have to say, I am pretty blown away! Here is what I’ve found:
- Colour: As you can see from the picture, it’s 95% there
- Body: The original has more of a body to it, the difference probably due to us brewing it from extract. I can only imagine how good the all grain version would be. Ours also tasted a bit sweeter.
- Head: Our version had slightly less foam to it, again, an all grain version would probably help with that.
- Bitterness: The “traditional german hops” they refer to on the can must be Hallertrauer, because the hop character & flavour is totally the same, although I would add a touch more to ours next time.
- ABV: The original sits at 5.0% ABV, and even though the recipe called for a higher alcohol content, we came in at 5% as well.
One thing I would change is the amount of ‘oak’ flavour. To simulate aging in oak casks, as would have been traditionally done, we added 4oz of oak chips to the fermenter. It came out a little too pronounced for me. Oak really isn’t my thing, even in wines. Perhaps if it were more subtle, then maybe I could appreciate the complexity it brings. Next time we’ll try it from all grain, I can only imagine how good it will be! I guess we’ll find out next winter!
Kellerbier, also Zwickelbier, or Zoigl, is a type of German beer which is not clarified or pasteurised. The term Kellerbier literally translates as “cellar beer”, referring to its cool lagering temperatures, and its recipe likely dates to the Middle Ages. In comparison with most of today’s filtered lagers, Kellerbier contains more of its original brewing yeast, as well as vitamins, held in suspension. As a result, it is distinctly cloudy, and is described by German producers as naturtrub (naturally cloudy).
My first and only experience with Kellerbier is Creemore’s seasonal summer brew aptly titled “Kellerbier”, (obvious, I know).
Right off the bat, it’s a beautiful amber/copper colour that I just love, but it is very cloudy because it’s not been filtered. The Hop flavour definitely dominates and is very floral.
I searched out where and how I could recreate this fantastic beer and here is the recipe I found at “Brew Your Own – Kellerbier – Style Profile“):
See the results here: “Battle of the cellars”