Beer and Food

  Greetings,

Today we visit another brewpub in Montréal Canada.

Beneleux (Brasserie Artisanale et Café)

245 Sherbrooke Ouest, Montréal
(514) 543-9750

Mis à jour le 27 juin 2007
Heures d'ouverture: 15h à 3h
Opening hours: 3PM - 3AM

Lux Blonde - 5,0 %
Lux Rousse - 5,5 %
Stout La Marge - 5,0 %
American IPA - 6,4 %
Pale Ale au seigle - 5,3%
Triple d'été - 7,7 %

Durant le Festival de Jazz, CISM 89.3 sera présent tous les soirs au BENELUX. Tirages tous les soirs de billets pour Osheaga, Woodstock en Beauce et Daft Punk. CDs-compil de CISM gratuits! Horaire détaillé en ligne sous peu

http://www.brasseriebenelux.com/

This was the first brewpub we actually had to go looking for.  One of the most important things about searching for any address in Montréal is to remember what Avenue divides the East and the West, Boulevard St. Laurent. This is an important thing to know on a hot early summer afternoon.  When we found it into just open for business for that day and we were the only ones in the place. It was a cool and refreshing haven, although not air-conditioned.

I can assure you, the following short notes on their wheat beer were truncated not due to the lack of the character of the beer, more directly to my intense thirst.  Nevertheless, they read as follows:

Whitt

A thin head of rich foam sits atop this whitt beer.  The color is cloudy bright yellow with a slight Bavarian banana presence. The flavor and finishing hops are particular. It is very different from traditional whit styles.  The finish is non-lingering.

Figure 2 Beneleux Witt

The brief review allays the fact that it was a damned refreshing beer! I can assure you I had more than one of them.

Once we told the bartender why we were in Montréal, he began to ask us which brewpubs we had gone to. I took out my notebook and began to name the places we were going to go to.  He then proceeded to come up with four more.  It was the beginning of a very short but beautiful friendship.  Of course, beer was not the only topic conversation.  Language, religion, politics, and New York City were all discussed, if not at length, certainly with enthusiasm.

The interior of this brewpubs is very high-tech in appearance, with lots of exposed pipes, conduits, wiring and concrete.  As it does not have what they call a "patio" the bartender told me that it was most popular in the winter and autumn.

On our next visit, we plan to try the rest of the beers and a good part of the menu.

Cheers!

Peter LaFrance

( Peter.LaFrance@beerbasics.com ) 

Greetings,

Once again I'm going to pontificate on the phenomenon of what are called "seasonal beers".

I will address the subject from the North American side of the Atlantic Ocean. 

The growth of what are called "seasonal beers" here is a result of the microbreweries following classic brewing lines from Europe.  The first to arrive were the high-alcohol, heavily-hopped spiced beers that entered the market in the wintertime.  Anchor Brewing Co. from San Francisco, California has been producing Our Special Ale for at least 20 years.  Some say they set the benchmark.

Of course breweries in Europe have been turning out seasonal beers, for centuries.  Rather than market demand, seasonal beers from Europe are usually based on the effect of seasonal weather where that particular beer was brewed.  In short, necessity was the mother of invention.

In the United States it is a different story.  Here, market demand usually dictates to the brewer, what type of beer they will brew.  For the astute brewer, that means seasonal beers offer the opportunity for extra special marketing.  The drinkers in the US don't seem to care.  People who drink for flavor rather than the effect are constantly looking for new flavors to try.  So when demand for a seasonal beer outstrips the season, naturally, the micro-brewer puts it on their full-time list.  In the U.S. it is not unusual to see people in bars, pubs and taverns enjoying wheat beer in the middle of winter.  It is also not unusual to see people in pubs, bars and taverns enjoying Russian Imperial Stout in the middle of summer. I suppose that is a good idea.  It gives beer drinkers a wide range of flavors to enjoy at any time of the year. 

However, there are times when I prefer tradition.  Here in Brooklyn, New York is possible to get hot-cross-buns anytime of the year.  However, if you ever catch me eating a hot cross bun any other time than Lent That liturgical streatch before Easter), check your watch, the end of the world is nigh!

Cheers!

Peter LaFrance

( Peter.lafrance@beerbasics.com )

Greetings,

The following notes were taken on recent trip to Montréal. With stops in Hartford, Connecticut, Montpelier Vermont, and Burlington Vermont.

The first stop was in Hartford, Connecticut, and the:

City Steam Brewery Café

On the way to Montréal, we stopped into City Steam Brewery Café in Hartford, Connecticut.

I should note that I have met the brewery here, Ron Paige, many times over the last 15 or 20 years.  I am familiar with all of his beers and appreciate them as well. 

The brewery is situated on the corner of Main Street, quite close to a local college. (The actual address is 942 Main St, Hartford, CT.)

From the outside it looks more like a bank.  Until you look in the window and see the brewing kettles.

At lunchtime, most of the customers and seemed to come from local businesses and offices.

Business, and service, is brisk and friendly.

When I was there, there were seven beers on tap, two "meads", a root beer and hard cider.

The sandwich special of the day was something they call "sliders".  Served four to a plate, these were roast beef, horseradish and onion served on small hamburger rolls. 

With a good beer, they made a most refreshing lunch.  I enjoyed a beer that they called "Brown sugar".  Their notes tell me that this is, "A dark, thick relatively sweet Jamaican-style stout, brewed with 80 pounds of brown sugar. (14 Plato.)"

My notes tell me that this is a "Deep, dark, clear, brew with hints of molasses and little or no head.  The coffee aroma at "lip to sip" is echoed by the flavors.  There are chocolate, molasses and Rock Candy accents.  The finish is light and refreshing.

My wife enjoyed the same sandwich order for lunch, but chose the Lager.

The brewery notes tell me that this is "a very light offering in color, carbs and calories.  This is a smooth American light beer.  10° Plato." My notes tell me that: "This brew was a bright, your golden yellow color with a steady creamy white head and very little hop or malt aroma.  The light aroma, continued from lip to sip, revealing a Light body and nonaggressive malt and slightly aggressive hops.  With a finish that lasts a good while.  It should be noted that this brew was served well chilled."

City Steam was a great choice as a stop on the way to Montréal.  Parking at a local garage is only a block or two away.  And getting off, and back onto, Route 91 is no problem at all.

Cheers,

Peter LaFrance
( Peter.LaFrance@beerbasics.com )

Greetings,

“What's your favorite beer?”

I can't count the times that I have been asked.  "What is your favorite beer?"  When, in conversation, I profess any knowledge of beer and brewing that question is inevitably put to me.  My immediate answer to that question is, "Free beer."  An answer that reveals just what a sense of humor the questioner has.  And then, after pausing for effect, I ask the questioner.  "What is your favorite beer?"  That lets me off the hook.  Ask anyone that question, and you will not only discover what their favorite beer is, but also when they first had that favorite beer and when they last had that favorite beer, and when they plan to have that favorite beer again.  On the other hand, if the person gives me the name of one beer, the place where they enjoyed it, and why they remember it, it is usually the beginning of a beautiful friendship.

For the last 10 months.  I have been researching a book on beer as part of a series of books on food eating, published by reaction books, London .  The challenge is to fit the history, appreciation and the enjoyment of beer into 25,000 words.  I could spend 25,000 words telling you about a beer that I had in a beer park in Munich Germany in 1988.  I could spend 25,000 words telling you about how much I enjoyed the first can of Schlitz beer I ever drank.  That is because in both instances, it was where, how and when that beer was consumed that was memorable, not the beer itself.  The beer was only part of a very special event.  And special events are what make life worth living.  Please remember that I consider eating and drinking a special event. The memories of particular dinners, of particular places where I drank a beer, and of the people involved those events are all part of my collection of “favorite beers.”

I can appreciate all of the research that has gone into all of the books that have ever been written about beer.  I can also appreciate all of the scientific research that has ever gone into beer.  I study the marketing of beer was almost pure delight.  All that I have learned, all that I have ever read about beer, pales when compared to a “favorite beer” event.

Over the next month or so, I hope that you have the opportunity to meet with some good friends over some good food with some good beer.  When that happens enjoy it, because like a sunrise and the sunset it's an once-in-a-lifetime thing.  Better yet, you'll have another "favorite beer" to add to your collection.

Cheers!

Peter LaFrance

( peter.lafrance@beerbasics.com )

Greetings,

Another bottle from the back of the fridge...

DAB DARK

Appearance: a dark amber, almost read through topped with a very rocky white almost sandy colored head of the regular.  But firm, bubbles.

Aroma: a very slight burn caramel malt aroma that between zip lip and knows doesn't change much.

Mouth feel: this is not a heavy beer.  The carbonation helps to give it a creamy, full mouth feel.

Flavor: initial impression reflects much of the aromas, first elected.  Either the flavors are very well balanced or there is very little of either one.

Finish: there is not much to this finish.  A very slight residual impressions of hops and a slightly more impressive malt flavor does not linger long.

Comments: I must first of all apologize to this beer.  It'd been hiding in the back of the refrigerator, for I don't know how long.  It does have a distinctive FL in dark green on the top of the cap. I doubt that this means it came from Florida, but I just don't know.  All in all it was not a disappointment and showed no signs of either oxidation or major deterioration.  In short, this beer was a survivor.

Cheers!

Peter LaFrance

( http://www.beerbasics.com )

KISZ BIER

Appearance: deep dark red garnet liquid, the head is a dense, light brown foam of small bubbles irregular bubbles.

Mouth Feel: a medium bodied beer, it seems to be rather late in carbonation for bottled beer.  However, it was poured at below 40° Fahrenheit.

Finish: there is nothing wrong with the finish to this beer.  It is clean, balanced and doesn't stay around very long.

The label on this bottle says that it is a "classic check dark.".  It goes on to tell me that this is a quality product of the Czech Republic , the birthplace of lager beer.  On the front label it tells me that it contains 11.2 fluid ounces and on the back label at the bottom right corner, there is a symbol; it seems to tell me it is kosher.  Other than that I can not tell you much about the origins of this beer.

Cheers!

Peter LaFrance

( http://www.beerbasics.com )

Greetings,

If you were to walk into a restaurant in any North American city 30 years ago and asked for a beer list, they would have laughed at you.  Back then, the wine list in many restaurants had only eight or ten items, a few reds and a few white wines, and always a sparkling "champagne". It was a much simpler time.

Today things are much different.  It is almost impossible to guess the number of restaurants in North America that now have Beer Lists that exceed the extensive listings of the fanciest wine lists of the past.  Even in non-urban restaurants, the number of taps available is sometimes remarkable. 

The growth of the small brewing industry in North America over the last 30 years has caused all of this to happen.  Young professional chefs grew up knowing about microbrews and the special beers from the small breweries.  Many of them use this knowledge to enhance both their food menu and a beverage menu.  Today there are many in the food service business, and in the beverage business particularly journalists who applaud this growth of Beer Lists.  If you are to believe what you read in the media, the longer and larger the beer list the better.  Choice rules!

I of course would like to differ with this perception.  The large beer list and a number of taps available is not necessarily a good thing.  If the restaurant is a small restaurant, and not in a large city, I would wonder if there were enough people to drink all that beer.  Remember, it is most important that beer be served fresh and in beer clean glasses.  Fresh beer is essential.  If a restaurant has to keep a keg of beer online for more than a week, it is probably not the same beer coming out of that tap as went into that keg.

On the other hand, if it is a large restaurant, and it is in any urban area, the chances are they go through a lot of beer.  This means that the beer is probably fresher.  And that's the key.

Returning to the smaller restaurant scenario I would suggest that maybe only three or four taps the available.  There should be one of each; blonde beer, red beer, black beer. The blonde beer should be a lager.  The red beer should be the freshest amber style beer, obtainable.  The "black" beer can either be a stout or Porter.  These three "flavors" are essential to any good beer list.

In closing, when I visit a restaurant and asked for a beer list, I use the following criteria: if the list is long can the restaurant actually move that much beer?  If the list is short, is a beer local?  Of course, then it becomes a matter of preference do crave a lager, a hoppy ale, or a rich stout? What ever my choice, if it is fresh and well poured.  I just might hang around for dinner.

Cheers!
Peter LaFrance
( http://www.beerbasics.com )

Greetings,

            The first brew pub on the list is the L’Amere aux Boire.  It was almost directly across the street from the small hotel that my wife and I stayed in. 

            At four in the afternoon, it was between services, and the place was almost empty. The beer menu was written in French, and so it was a little difficult to understand.  However, the pictures of the beers served at this place are very accurate. 

            The ease with which we ordered the beers was not matched by the ease with which we received them.  As a veteran of many French restaurants here in Brooklyn , I chalked it up to local custom.  When we did get our beers, they were both very tasty, and quite drinkable.

            The three people sitting on the patio in front of the restaurant all seems to know each other and seemed to be from the neighborhood. From what little French, I know they were discussing family and friends.  I will admit that if this was my neighborhood pub I would certainly spend a good deal of the afternoon sitting on that "patio". 

This is a cloudy copper penny colored brew with a creamy white head.  There is little aroma of hops or malt, and just a trace of phenol. The flavor and body is medium with a less than obvious presence of either hops or malt, the result of a rather fine balance of both. The finish is quick with a dusty hop finish.

Figure 1 L'Amere aux Boire Amber

( http://www.beerbasics.com/  )