From Microbrasserie Le Castor in Rigaud Quebec comes their “Brett Zeste Saison”. The beer pours a cloudy orange with a white head. The aroma consists of lemon, citrus zest, mild brett funk and some sweetness. The flavour is of citrus zest, lemon, yeast, wheat, rye spice, pepper, herbs, resin, mild Brettanomyces and some bitterness. The alcohol content comes in at 5%. This was a very interesting Saison and I would recommend picking up a bottle if you can find it.
Commercial Description: As spring breezes refresh our spirits and make us think of warmer months ahead, so too will this tribute to traditional Belgian farmhouse ales. Brewed with authentic saison & wild Brettanomyces yeasts, we have added a lot of citrus zest & juice to the mix. Throw in some cracked pepper, and classic rustic yeast character, and you’ve got a refreshingly dry companion to your summer thirst.
From Microbrasserie Le Castor in Rigaud Quebec comes their “Yakima IPA”. Thanks to Cee of Beer & Other Shhh Podcast for this beer! The beer pours an orange colour with a white head. The flavour is of orange, citrus, tropical fruits, juicy and floral hops. The flavour is of herbal hops, resin, orange, tropical fruits, mild caramel and bitterness. The alcohol content comes in at 6.5% with an IBU of 75. This was a really enjoyable IPA and I am glad I got the chance to try it!
Commercial Description: This beer is a celebration of the mighty West Coast hop, grown east of the Cascade mountains. Multiple varieties are used in this ale, at several different points in the brewing process. With emphasis on late hop & dry hop additions, we serve up juicy citrus flavours & aromas on a bed of pale malt.
A while back I found an amazing store that sold all kinds of weird and wild meats. The place is called Hills Foods and it is located in Coquitlam BC. While I was there I picked up some Crocodile but had no idea what to expect or how to cook it so it stayed in my freezer for some time. Finally I found a recipe on Cilantro Cooks that sounded like a great idea and I took the plunge and cooked it.
2lbs Crocodile sliced into strips
355ml of beer (Dark Farmhouse – Microbrasserie Le Castor)
1/2 Cup all purpose flour
1 Cup yellow corn meal
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme powder
2 tsp garlic powder
1 tsp salt
1 tsp pepper
vegetable oil to fry crocodile
Cut your Crocodile into srips
Place cornmeal into a shallow dish.
In a different bowl add the beer and all of the spices together including salt and pepper.
Soak the crocodile in the beer and spice mixture and then cover in cornmeal by rolling meat in cornmeal. Pace battered crocodile on wax paper.
In a large frying pan or skillet place 1/2 inch of oil into it and heat it up. I set my element at medium-high. Once oil hot place strips in.
Cook the crocodile until it is browned. Then flip it over and fry it on that side. Make sure meat is cooked to a good internal temperature. Keep cooking the crocodile in small batches until you are done.
Once it is ready serve it wish a dipping sauce or salsa. I used salsa. I have to admit this is probably the weirdest thing I have every cooked but it ended up being really tasty. Crocodile tastes similar to chicken. This is the first time I have said that as usually I don’t agree with that sentiment. The beer I used was not very fresh so I will not be reviewing it but it still tasted pretty good and using it to cook with it did not matter as much anyways.