A couple of fun new ingredients are rolling into the store, and we thought it would be a good time to make some SMaSH’es. For those unfamiliar, a SMaSH beer refers to a Single Malt and Single Hop. Basically, it’s a way to focus in on flavours of a specific set of ingredients. Most beers are made of multiple grains and hops leading to a delicious combination, but in this case, we want to see what our new malts and hops taste like. Read More
We LOVE hazy IPAs here at KJ, and we’re not alone. More and more breweries are making super juicy, hop forward beers. Hell, we have 3-4 recipes that are all like that. One thing all of these delicious hazy beers have in common is their high ABV. They tend to range from 6.5-8.5%, but sometimes you simply don’t want a beer with that much booze in it. Enter HAZE, designed and brewed by our very own Jeremy Morris. HAZE has the same super juicy, hop forward notes of NEIPAs but in a sessionable package. Registering in at 5.3%, it is just that bit lighter from its bigger hazy brothers. Read More
Adrian tapped this keg on a Sunday afternoon, poured a pint, took a sip and proudly declared that this was an all-day beer. This Cream Ale is easy drinking enough for any Bud Light enthusiast to enjoy, and with enough nuance for even most cynical craft beer fan to like. It’s a patio beer on a hot summer’s day, and yet, it’s classy enough for a business meeting. Read More
In soccer a Super-Sub is someone who comes off the bench and delivers in a time of need. Well, this month we needed a super sub. Our original Beer of the Month for March 2021 was something different, but that recipe needs a little more refining. Enter, the Super-Sub – this one we have had in our back pocket for a couple of months now and we’re very excited to be sharing it. This recipe is Jeremy’s take on an English IPA.
My wife and I (Connor) were re-watching Brooklyn 99 and in one of the final scenes in season 2, episode 22 (it’s on Netflix!) Holt became my favourite character. He tells Jake. Call me…. VELVET THUNDER in his perfect, Shakespearian voice. Right then, I knew we needed to name a beer after that. But, what kind of beer is worthy of the name VELVET THUNDER?
This month’s beer is all about easing the bitter taste left after a bad season. It’s a classic English Best Bitter. Like most English beers, it has a low ABV which means you can enjoy a couple more of them during the game. It has a spicy, earthy taste from the East Kent Golding hops, along with a nice caramel finish to balance the sharp bitterness. We chose a classic ale yeast for this recipe: Nottingham Ale. Read More
This month’s beer is brought to you by Jeremy, he wanted to make a bayou themed beer named after his favourite fictional Bluegrass band: The Soggy Bottom Boys. This recipe is his take on “Mississippi Mud”, a Black and Tan slow brewed beer from you guessed it, Mississippi. Black and Tans are a traditional blend of pale and dark beers that lend to some very unique brews.
While this is a porter, the Pilsner base keeps it light. The addition of a multitude of darker malts add complexity and depth. The end result is a beer that is light enough to be drank on a hot summers day, but complex enough to be enjoyed by the campfire. Close out the rest of the summer with this delicious enigma of a brew!
This time, we’re taking the idea of a wheat beer and colliding it at high speed with the delicious, aromatic, Strata hops. Strata has quickly become a KJ favourite for its explosive notes of mango, passion fruit, and strawberry. The resulting beer has the classic fruity, banana like notes of a wheat beer with the Michael Bay esque boom boom flavour of a super hopped beer. Like wheat beers, the bitterness is low – but the hops add a distinct dimension to it. Read More
The weather is about to warm up, and that means it is officially lager season! But alas, despite being the ideal time to drink lagers, spring and summer are never good times to make lagers. It is too damn hot! Lagers traditionally need to be fermented at 10-14°C for weeks at a time. Slight deviations from that can have profound consequences on the taste of the beer.
Well, here comes Escarpment Labs to the rescue! They have developed a special strain of yeast that is designed to make clean, lager like beers that are meant to be fermented in warmer temperature. The KRISPY strain should be fermented between 20-30°C – which is perfect for the spring and summer!