Not the Cheap Yellow Stuff

Cooking with beer is nothing new, beer has been added to sauces, marinades and even cakes for years. For some of my readers this may be a wee bit of a boring article, but I just felt like sharing one of my favorite things to do with beer, other than drink it of course.

Mustard is one of the most historic condiments dating back to when the Romans would make mustum ardens (wow, I have used Latin in two different articles) by mixing crushed mustard seeds with unfermented grape juice. My favorite recipe is a little more complicated than that, but it is worth it.

The first step is to select a variety of beer which you will sample (with friends) until you find the perfect beer for your mustard. One of the best things about making your own beer mustard, is the number of different flavor profiles you can create. I prefer nut browns and spicy ales, it all depends on what flavors you like and how you are going to use your mustard. Once you have selected the beer you want to use, return to the store and buy more, because if your friends are anything like mine, there is never beer left after a sampling evening.

Now that you have replenished your beer, open one while gathering the following items: a food processor or high power blender, a large bowl, a glass container with lid, rubber spatula and jars for storing your marvelous mustard.


 Ingredients

¾ c brown mustard seeds

1 ¼ c yellow mustard seeds

2 c distilled white vinegar

¼ c beer

2 tbsp kosher salt

2 tbsp organic granulated sugar

2 tbsp honey

1 c cold water (more if you need it)

 

Step 1

In a food processor or blender, pulse the mustard seeds until three quarters of them broken or half of them have become powder. You are in control of this as it is your mustard and you can decide what texture you like the best.

 

Step 2

Transfer the seeds into a glass jar add the remaining ingredients. Stir until the mixture is well incorporated, cover the container and refrigerate for at least 72 hours. Continue sampling beers for your next batch.

 

Step 3

Once 72 hours has past, put the mustard into a large bowl begin adding the cold water one tablespoon at a time, while mixing with a rubber spatula. Continue adding until you have reached your desired consistency. Taste for seasoning, once you are satisfied, transfer into sealable glass jars and share with friends. Your marvelous mustard will last a month or little more.

 

Well Crafted at K-Days

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Many of you may have heard that K-Days is going local. They are the first festival, of their size, in North America to serve nothing but locally produced beer and spirits.

Liquor on McLeod is very excited to announce they will be a part of this year’s festivities. One can find us in Hall G at the Well Crafted by Liquor on McLeod full service bar. Over the 10 days we are hosting craft beer and wine tastings starting a 4 pm.

Well Crafted by Liquor on McLeod is a great place to grab a pint or your favorite Rig Hand highball while resting your feet and beating the heat.

 Sampling Schedule

July 20

4-6 pm Wood Buffalo Brewing Company (Fort McMurray)

6:15 – 8:15 pm Coulee Brewing Company (Lethbridge)

July 21

4-6 pm Ribstone Creek Brewing Company (Edgerton)

6:15 – 8:15 pm Blindman Brewing Company (Lacombe)

6:15 – 8:15 pm Cork Beard Winery

July 22

4-6 pm Bent Stick Brewing Company (Edmonton)

6:15 – 8:15 pm Wood Buffalo Brewing Company (Fort McMurray)

6:15 – 8:15 pm Cork Beard Winery

July 23

4-6 pm Coulee Brewing Company (Lethbridge)

6:15 – 8:15 pm Ribstone Creek Brewing Company (Edgerton)

6:15 – 8:15 pm Cork Beard Winery

July 24

4-6 pm Blindman Brewing Company (Lacombe)

6:15 – 8:15 pm Bent Stick Brewing Company (Edmonton)

6:15 – 8:15 pm Cork Beard Winery

July 25

4-6 pm Analog Brewing Company (Edmonton)

6:15 – 8:15 pm Freehold Brewing Company (Calgary)

6:15 – 8:15 pm Cork Beard Winery

July 26

4-6 pm Freehold Brewing Company (Calgary)

6:15 – 8:15 pm Tool Shed Brewing Company (Calgary)

6:15 – 8:15 pm Cork Beard Winery

July 27

4-6 pm Jasper Brewing Company (Jasper)

6:15 – 8:15 pm Analog Brewing Company (Edmonton)

Kim Crawford Winery

July 28

4-6 pm Grizzly Paw Brewing Company (Canmore)

6:15 – 8:15 pm Jasper Brewing Company (Jasper)

Kim Crawford Winery

July 29

4-6 pm Tool Shed Brewing Company (Calgary)

6:15 – 8:15 pm Grizzly Paw Brewing Company (Canmore)

Kim Crawford Winery

 

Tasting Room Do's & Don'ts

Now that you have your Liquor On McLeod Alberta Tasting Trail map, I thought it would be a good time to go over some of the do’s and don’ts to make the best most of your experience. The tasting rooms found around our glorious province attract people of all ages and walks of life over the love of all things craft. Now, I believe that most of you will know how to behave in a tasting room, but a refresher course can’t hurt.

Do – Ask a lot of questions. If you want to know what hop makes your IPA juicy, how a sour is made, what is the difference between a brown, a porter and a stout or what is the difference between a vodka and gin. Ask away! Craft producers love talking about their products and sharing their passion.

Don’t – Ask too many questions if there as a long line up or a packed bar. I know you would like to learn more about the products and process; but try to save the small talk for quieter times.

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Do – Ask for a sample. It is ok to be hesitant about ordering a new beer style or an imperial IPA with triple digit IBU’s. Tasting room staff are always happy to give you a sip or two so that you can order a beer you will enjoy.

Do -  Bring your children. Most tasting rooms are kid friendly and many of them have toys and activities to keep the little ones occupied.

Don’t -  Let your little ones run wild. Be mindful of their volume and temperament. If a meltdown comes on, it is time to leave.

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Do – Wash your growler! If you are anything like me, you have a number of growlers sitting around collecting dust.  If you remember to grab one before heading to a tasting room, make sure it is clean. If you don’t, please don’t get mad at the staff for not filling it. They want you to have the best product possible and a crusty old growler just won’t do.

 

Don’t – Get wasted! Tasting rooms are about community and conversation, so please imbibe responsibly.

Don’t – Drink and drive, enjoy yourself, make new friends, but make sure you have a safe way home.

Do – Tip your server! One might think everyone in the craft industry is getting rich, but you would be wrong, very very wrong.

 

- The Well Heeled Libationist

 

Welcome to Libation Learnings

All things in the world of libations will be explored from the basics of food pairings, flavor profiles, cocktails, do’s and don’ts and so much more.

Our learnings will take us to the United Kingdom to explore Scotch, Irish Whiskey and London Dry Gin. From there we may head over to Germany and Belgium to learn about monks making beer and the variety of truly European beers. Our educational journey may see us traipse through France and Italy to learn more about Champagne and the wines stomped out in these regions.

We could find ourselves in South Africa, where the first bottle of wine was produced in 1659. By the way, hops are even being grown there. Speaking of hops, we could head even further south to find out why New Zealand hops are da bomb. They also make wine down under.

South America holds many wine soaked secrets, ready to be told. We will tumble a little further north to the lands of sweet rums and spicy tequilas (which pair very nicely with cheese).

North America holds many libation lessons from Bourbon, Canadian whisky, single malt whisky, craft beer, small batch spirits and wine, oh, so much wine.

I will be learning right beside you and it is going to be one heck of a journey.

- The Well Heeled Libationist