Issue No. 23
A Note from Chris
2018: That’s a Wrap
Well that was a whirlwind finish to the year.
2018 bombarded us with a number of challenges but thanks to such an effective and hard working team, the successes certainly outweighed these difficulties.
As we look into 2019, 2020 and beyond, we’ll be analysing all of these adversities and accomplishments to further strengthen our long term strategy and to continually improve our stakeholder experience.
Some of the things that are in the works and we can look forward to in 2019:
* We’ll be launching more beers
* We’ll be adding more equipment in our facility which means more beer
* We’re hoping to revamp the furniture and sound system in our Lakeside Brew Pub.
* We’re planning an expansion of our brewing facilities
* We’re hoping to add more members to our team across all departments.
We’re believers of continuous improvement and are always listening to feedback and making adjustments when we can.
Here’s to a successful year ahead.
Monday to Friday from 11:30am – 3pm we will be offering a working lunch. This means that for $15 or less you can get a sandwich and side that will come out quickly so you can get back to your busy day without any hold up. Call our Lakeside Brew Pub at 613 646 0101 for more information.
Cooking with Beer
Whistling Paddler Beef Wellington
By Chef Paddy
Best Paired with Whistling Paddler English Style Ale
2 x 6oz beef tenderloin steaks
1 sheet puff pastry
1 large Portobello mushroom, finely diced
1 medium Spanish onion, finely diced
6 cloves garlic, minced
2 sprigs Rosemary
2 tbsp. Dijon mustard
20oz Whistling Paddler English Style Ale
Salt & pepper to taste
1 small Spanish onion, finely diced
2 cloves garlic, minced
1 tsp Oregano, chopped
3 tbsp. Tarragon, chopped
4oz Whistling Paddler English Style Ale
4 egg yolks
½ a lemon
½ cup clarified butter
Salt & pepper to taste
In a small bowl, combine 16oz of Whistling Paddler with ½ the garlic mince, rosemary sprigs and beef tenderloin, set in fridge to marinate for 1 hour.
In a medium sauce pan, sauté mushroom, onion and remaining garlic mince until tender and glazed to the pan. Deglaze with 4oz of Whistling Paddler and reduce until dry. Add Dijon mustard and season with salt and pepper.
Remove beef from marinade and pat dry with paper towel.
In a cast iron skillet, sear beef on medium-high heat until desired doneness is achieved, let rest for 10 min.
Cut puff pastry in half, then spread mushroom mixture evenly on top.
Place beef in center of pastry and fold in sides. Whip egg and brush on top of the pastry. Bake in a 375F oven for 10-15 min or until pastry is fully cooked. Let rest for 5 min.
In a small sauce pan, sauté onion and garlic until tender and glazed.
Deglaze with whistling paddler, add oregano, tarragon, salt and pepper, reduce until dry.
Fill a sauce pan with 2 inches of water and bring to a simmer. If water gets to hot it will ruin your sauce, turning it into scrambled eggs yolks. Add your egg yolks and 1/3 of the butter. Stir with a whisk the entire time, slowly adding butter until all butter is combined with the yolks and thickens.
Add 2-3 tablespoons of the beer reduction to the sauce.
Plate seasonal veggies and potatoes. Place Wellington on top and pour over Béarnaise or keep it on the side to dip.
Retro Video Game Night
January 15, 6:30 pm
Come join us at the Lakeside Brew Pub in Cobden for a blast to the past. Duck Hunt, Super Smash Bros, Mario Cart, and Rockband will all be available for play along with a feature cocktail, spectator snacks and of course delicious beer. No reservation is required but it is recommended so give us a call at 613 646 0101 or visit Open Table.