The local food movement would not be complete without a nice cold drink to go along with it. Choosing a quality local beer won't prove too difficult as B.C. brews some outstanding suds. Finding a certified organic beer is a tad more challenging as only a handful of microbreweries have certification. Fear not, though, my hoser friends - B.C. seems to be leading the way in the production and quality of this unique organic product.
Like much of our agriculture, beer has become a mass-produced product. Thankfully, we have forward-thinking brewers who link the health of our drink to the land we love.
Why drink organic beer, you ask? Well, beer is primarily made from barley and hops and sometimes wheat. When these grains are mass-produced, the use of herbicides, insecticides and fungicides, as well as fossil-fuel-based fertilizers are common practice. These chemicals are proven to pose a threat to human health and damage our ecosystems.
When you support local organic producers of beer, you are doing your part to support a farm system that enhances soil fertility, increases species diversity, conserves water and produces fewer greenhouse gasses.
The following is a list of B.C.'s top organic beer makers:
Nelson Brewing Company offers all certified organic products and I suggest their Legendary ales such as the gold-medal-winning Blackheart. This is characterized as "more than a breakfast drink" wink a wink - it's a smooth dark beer with rich and silky flavours that only oatmeal can provide. Made with organic oats grown in Chilliwack.
Crannog Ales is a certified organic Irish ale brewed in Sorrento. They offer unfiltered, unpasteurized beer available as draft only. Each batch is handmade using locally sourced ingredients, adding interesting bits like fruit or potatoes and creating a most unique taste. Their Back Hand Of God is an easy-drinking lean, dry stout with a distinct coffee and chocolate taste.
Pacific Western Brewing Company, formerly Caribou Brewing, makes organic beer using artesian spring water. They have the Natureland Amber Ale made with all certified organic ingredients and has a refreshingly smooth taste. This would pair well with a local bison burger.
Beer-braised beef brisket
1 (31/2- to 4-lb) boneless beef brisket, trimmed of excess fat
3/4 teaspoon course sea salt
1/2 teaspoon cracked black pepper
2 tablespoons olive oil
2 pounds onions, halved lengthwise and thinly sliced lengthwise (6 cups)
1 Turkish or 1/2 California bay leaf
1 (12-ounce) bottle beer (not dark)
1 dried-porcini bouillon cube (less than 1/2 ounce) or 1 beef bouillon cube, crumbled
1 tablespoon balsamic vinegar
Preheat oven to 350F.
Pat brisket dry and sprinkle with salt and pepper. Heat oil in a 6- to 8-quart wide heavy pot over moderately high heat until hot but not smoking, then brown meat well on all sides, about 10 minutes total. Transfer with tongs to a platter.
Cook onions with bay leaf in fat remaining in pot over moderate heat, stirring occasionally, until golden, 10 to 12 minutes. Remove from heat and transfer half of onions to a bowl. Arrange brisket over onions in pot, then top with remaining onions. Add beer, bouillon cube, and vinegar (liquid should come about halfway up sides of meat) and bring to a boil.
Cover pot and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours. Cool in sauce, uncovered, 30 minutes.
Transfer brisket to a clean cutting board. Skim off any fat from sauce, then season with salt and pepper. Slice meat across the grain and serve with sauce.
