Monthly Archives :

April 2020

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Ep. 5: Cooking With Beer – Fish & Chips

Give the mushy peas a try!

We can’t think of a better combination than beer-battered fish and chips enjoyed with a frosty pint on a warm, sunny day. With warmer temperatures on the horizon, we developed this easy to make, and delicious to eat, Astrolabe IPA-battered fish and chip recipe for episode five of Cooking with Beer with Chris! Tuck into this tasty treat.

50 g Plain Flour
50 g Cornflour
1 tsp Baking Powder 
1 Tbsp Turmeric – Optional
150 mL Astrolabe IPA
400 g Fillet Sustainable Fish. We used haddock.

750 g Potatoes
2 Tbsp Plain Flour
2 tbsp Sunflower Oil
S & P to taste

Combine flour, cornflour, baking powder and turmeric in a large bowl, season with S & P to taste. Gradually pour the beer and water into the bowl, stirring until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.

Heat oven to 400 F. Chop potatoes into 1 cm thick chips. Tip chips onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 minutes, turning occasionally, until the chips are golden and crisp.

To fry the fish, heat 3-4 cm of oil in a deep saucepan/frying pan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with paper towel, and coat with flour and S & P. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 4-5 mins per side until golden and crisp. Using a large slotted spoon, lift out the fish, drain on paper towel.

Check out the video on IGTV or Facebook!

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Introducing All Together NEIPA

All Together NEIPA

Our take on the All Together NEIPA, part of a worldwide beer collaboration in support of the hospitality industry, is now available!

Hospitality professionals help keep our communities connected, and now they are in a time of great need. To help support the industry that has provided us with tremendous support, we are donating all net proceeds from our All Together beer to the Bartenders Benevolent Fund.

Our New England style IPA is juicy, tropical, and pillowy soft. In other words, it is perfect for these warmer temperatures!

Sending a big thanks to Other Half Brewing Company and all the great companies that helped make this collaboration possible. And, thank you to all the breweries around the world who have chosen to take part in this initiative – it’s great to be in your company!

Visit our online store to order! Available for Home Delivery, Shipping, and at our Lakeside Drive-Through.

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Heat & Eat: April 27 – May 3

Take the prep out of meal prep with this week’s Heat & Eat options!

Black Bean Enchiladas (Vegetarian and GF) $30

Remove lid, bake at 350 F for 25 minutes.

Chicken Pot Pie $35

Remove tinfoil, bake at 350 F for 45 minutes.

Cooking times may vary.

Order the day before for next day pick-up.
Call us to order: (613) 646-0101

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Dawn Patrol is BACK!

Dawn Patrol Tangerine Blonde Ale

The beer that signals summer is back.

Out at first light, before the sun fully rises, is the golden hour paddlers, and surfers alike, call Dawn Patrol. With colour reminiscent of a breathtaking summer sunrise, and a taste that teases your taste buds with punchy tangerine, Dawn Patrol delivers everything you need to beat the heat of summer.

Dawn Patrol is available through our Lakeside Drive-Through, select grocery stores, and through our online store for home delivery and shipping!

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Ep. 4: Cooking With Beer – Peanut Butter Shake Black Velvet Cupcakes

Don’t mind us, we’re just
over here drooling

Consider your sweet tooth satisfied! On episode 4 of Cooking with Beer with Chris, we’ve whipped up the most decadent, mouth-watering treat imaginable, Peanut Butter Shake Black Velvet Cupcakes. And, you’d never know it, but this recipe is butter-free – happy baking!

350 g Brown Sugar
2 Eggs
200 g Flour
100 g Almonds
1.5 tsp Baking Soda
1/2 tsp Salt
300 mL Peanut Butter Shake

Preheat oven to 325F
Mix all ingredients in a bowl until smooth. 
Pour mixture into greased baking tin.
Put in preheated oven for 20 mins.
Let cool.  

400 mL Whipping Cream
50 g Icing Sugar
Splash of Peanut Butter Shake (for luck)

Whip until thickened and place a dollop onto cooled cupcakes.
Tip: For an extra little treat on top (and to look fancy AF) sprinkle with cocoa powder!

Keep refrigerated. 

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Home Delivery Update!

Exciting news! We’ve updated our home delivery schedule to get your beer and WBC gear to you faster.

Here are the delivery dates by area and the corresponding order deadlines:

Next Day Home Delivery in Ottawa! Delivery days are Monday to Saturday. Simply order before 1:30 pm the day before your desired delivery day.

Monday & Wednesday Delivery: Renfrew, Arnprior, Eganville, Barry’s Bay

Tuesday, Thursday, & Saturday Delivery : Pembroke, Petawawa, Deep River, Cobden, Beachburg

*Order before 1:30 the day before your delivery day*

We’ve reduced shipping rates for delivery to the rest of Ontario and Canada! Live locally? Visit our drive-through at Lakeside Brew Pub!

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Heat & Eat: April 20 – 26

Dinner is served. This week’s Heat & Eat meals are rustic homemade gnocchi in a cheesy roasted red pepper and tomato ragu and a Midnight Stout Szechwan chicken stir fry! Order the day before for next day pick-up. Call us to order: (613) 646-0101

Rustic Gnocchi serves 4 – $30

Oven at 375F, cook for 30 minutes + 10 more minutes with lid off.

Midnight Stout Szechwan Chicken Stir Fry serves 4 – $35

Oven at 375F, cook for 40 minutes.

Cooking times may vary.

Order the day before for next day pick-up.
Call us to order: (613) 646-0101

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Ep. 3: Cooking with Beer – Midnight Stout Braised BBQ Ribs

Holy Hops! We’re already on Episode 3 of Cooking with Beer with Chris, and this week we have a mouthwatering dish for you that is perfect for BBQ season; Midnight Stout Braised BBQ Ribs. Juicy, tender, and full of flavour, we have a feeling these ribs will be on repeat all summer long.

Midnight Stout Braised BBQ Ribs
Rib Ingredients:
– Rack of side ribs (or back if you prefer)
– 2 Cans Tomato Paste
– 2 Onions
– 1 tbsp Smoked Paprika, Chilli Powder, Cayenne, Cumin Seed, Fennel Seed, Turmeric
– 1 tsp Cinnamon, Ground Clove
– 75 ml Worcestershire Sauce
– 2-3 tsp hot mustard
– Thumb-size Piece of Fresh Ginger
– 4 Cloves Garlic
– 25 ml Apple Cider Vinegar
– 3 cans of Midnight Stout (If needed, you can use 2 cans and replace 1 can with water/stock)
Salt and Pepper (a few generous pinches of each)


8 Yellow Potatoes
– 1 Cup Butter
– 2-3 tbsp Sour Cream
– 2-3 tsp Hot Mustard or Horseradish
– Salt and Pepper to taste


– 2 cups Greek Yogurt
– 25 ml Apple Cider Vinegar
– 1 Red Cabbage
– Salt and Pepper to taste

Coming soon! In the meantime, check out our video on IGTV or Facebook.

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Introducing Heat & Eat Meals!

Every week we’ll have two new pre-made dishes that you simply have to heat up and serve. This week we have lasagne with garlic bread and curry!

Curry is $35 and serves 4 people.

Lasagne and garlic bread is $45 and serves between 4-6 people.

Call ahead to place your order! (613) 646-0101

Cooking instructions for this week’s dishes:

Curry: In the dish, sprinkle rice with 100ml of water. Replace lid. Preheat oven to 375F. Cook for 45 minutes with lid on. Stir and replace lid. Cook for 15 minutes more. Enjoy!

Lasagne: Preheat oven to 400F. Bake for 30 minutes with lid on. Bake for 30 minutes more with lid off. Enjoy!

Please note cooking times may vary based on your oven.

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Ep. 2: Cooking with Beer – Farmer’s Daughter Mac’n’Cheese

Easter Dinner may not look the same this year, but that doesn’t mean it can’t be as delicious! This week we have epitomized comfort food with our Farmer’s Daughter Mac’n’Cheese! As Chris would say, you’ll want to ‘tuck in’ to this gooey bowl of goodness before the video is through!

Farmer’s Daughter Mac’n’Cheese
8 cups of Cooked Macaroni Elbows
1/4 cup Butter
2 Roasted Garlic Cloves (minced)
1/2 cup Flour
1 teaspoon Salt
1 teaspoon Pepper
2 1/2 cups 2% Milk
1/4 cup 35% Cream
3/4 cup Farmer Daughter
1 cup Shredded Parmesan
3 cups Grated Aged Cheddar

1. In a medium sauce pan, melt butter and add flour to make the roux.
2. Add garlic and salt/pepper. Cook for about 3/4 minutes.
3. Add beer, milk and cream. Bring to a simmer and keep it there until thickened. While still at a simmer, add Parmesan and cheddar slowly while whisking to incorporate cheese into sauce.
4. Add macaroni to sauce. Top with panko (bread crumbs) and bake until golden if crusty top is desired.