Awards: Ontario Brewing Awards Gold ( Lagered Ales), Canadian Brewing Awards Bronze (Kolsch Style)
Event Date: 09 Dec 2016
Event Time: 4pm. to 7pm.
About the host:
The Publican House Brewery came about in 2008, after a late night and a few pints led to a discussion about a shared passion for craft beer. We saw a great opportunity to enter an exciting industry and to create a unique product we could stand behind. With a plan, a passion for beer and a love for the Kawartha's, Publican House set out to build upon the tradition of brewing excellence in Peterborough. Our Family owned brewery has gone through some changes in the time we've been in business, but we've never lost our passion for creating quality, flavourful and consistently great beer. Our hard work has paid off earning Publican House Brewery the Newcomer Brewery of the Year Award and a Bronze Meal at the 2016 Canadian Brewing Awards. We're working hard to share our passion for beer with as many people as we can all while giving back to our community. The Publican House welcomes you to join us in the heart of the Kawartha's, where we've mastered the craft of brewing with the art of flavour.
What you'll be sampling:
Featured Beer No. 1
Pub House Ale
The Pub House Ale is a traditional German Kolsch style ale It has subtle apricot and biscuit flavours followed by a crisp clean finish.
Beer Type: Pale Ale
4.8%alc.vol
IBU
21.5
Awards & Recognitions:
Featured Beer No. 2
Square Nail Pale Ale
The Square Nail Pale Ale is a west coast style, and has a strong citrus flavour with a bitter hoppy finish, that dissipates quickly.
Beer Type: Kolsch Style
5.5%alc.vol
IBU
42
Awards & Recognitions:
The Food
Pub House Ale glazed Brats and Sauerkraut
For the Pub House Ale
Pub House Ale glazed Brats and Sauerkraut
1/8 teaspoon celery seeds
1/8 teaspoon caraway seeds
1 pound fresh bratwurst sausages
¾ - 1 can of Publican House’s Pub House Ale
1 tablespoon light brown sugar
2 teaspoons dry mustard powder
1 teaspoon onion powder
1/8 teaspoon black pepper
1/8 teaspoon dried dill weed
1 pound sauerkraut (preferably barrel-aged), drained
Directions
Prep: 15 min
Cook: 35 min
Ready in: 50 min
- Crush celery seeds and caraway seeds in a mortar and pestle until ground; set aside.
- Place bratwurst into large non-stick skillet over medium heat. Mix beer, brown sugar, dry mustard, onion powder, black pepper, dill weed, and crushed celery and caraway seeds in a bowl, stirring to dissolve brown sugar; pour over the brats. Bring to a boil and reduce heat to low; cover and simmer for 10 minutes.
- Uncover and raise heat to medium; boil the sauce until it reduces to a thick, syrupy liquid, about 20 minutes. Tilt skillet to roll brats in the sticky sauce until thoroughly coated. Transfer sausage to a platter and keep warm. Cook and stir sauerkraut in the same skillet to mix in any leftover sauce, 5 to 8 minutes. Transfer sauerkraut to a serving platter and top with cooked bratwurst.