Hoppy Thanksgiving!: Pilsner Gravy Recipe

We love beer. Drinking it, making it, talking about it, you name it. One thing I’ve noticed about working at a brewery is you will soon find yourself trying to sneak beer into everything you make. I like drinking it so it should taste good in food too right? One curiosity leads to the next and then I’ve done it. And let me tell you, it’s a trend you should ‘hop’ on even if you don’t eat, breathe and sleep everything about beer.

 

This gravy whipped up by one of our master catering chefs, Leon, has a certain “WOW” factor that can’t be beat. The secret comes from Boundary Bay’s Bohemian-style pilsner lager that has a clean finish with subtle bitterness... AND it’s vegan! 

 

 

Pilsner Sweet Onion Gravy

2 Tablespoons Olive Oil

2 Medium onions, grated

½ teaspoon brown sugar

I sprig rosemary, roughly chopped

1/8 teaspoon dried thyme

1/8 teaspoon lavender

1 teaspoon smoked paprika

½ teaspoon salt

½ pepper, freshly ground

2 cups vegetable stock

1.5 cups Pilsner

2 Tablespoons cornstarch

2 Tablespoons cold water

 

Heat olive oil in large pot.

Add onions, brown sugar, herbs, smoked paprika, salt and pepper and cook at medium heat for 7-8 minutes.

Pour in broth and beer and bring to a boil.

Once boiling, reduce heat and simmer, covered, for 45 minutes.

Remove from heat and pour gravy through small mesh strainer to separate any bigger bits out.

Return strained sauce to the pot and heat.

Gently mix cornstarch with the cold water. Add combination to sauce, stirring constantly so the mixture doesn’t clump together. Bring to boil, then reduce heat and cool until the gravy thickens.

And voila!  

Pour over turkey, mashed potatoes, stuffing and anything else your heart desires!

 

Boundary Bay visits Cloud Mountain Farm Center

Cloud Mountain Farm Center, with a culture of sharing not only its food and vibrantly growing plants, but also deep-rooted knowledge of food and farming, shares a common interest with Boundary Bay Brewery in nourishing the people in our community.  That's why we're proud to have partnered with Cloud Mountain for many years, bringing fresh fruits and vegetables into our kitchen and restaurant from right here in Whatcom County. Last month, we visited Cloud Mountain Farm Center to witness just how they do it!  

Crackin' Cans for Summer Solstice: Citraweisse Can Release

In it’s third year of existence, Citraweisse is now in cans! A mildly tart kettle-soured brew created with sustainability and local agriculture in mind, this beer is incredibly sessionable and cautions of summer adventures ahead!

The road to Citraweisse was uncharted for Boundary Bay Brewery.  Setting out to experiment with varied microbes in search of new flavors, we split a portion off from Steady as She Gose prior to adding seawater, (Steady as She Gose is a Gose-style beer created with seawater deep from the Salish Sea,) and dry-hopped it with Citra to become Citraweisse.

Striking Gold at The North American Beer Awards

How many medals does it take to weigh down a brewery? That sounds a bit like a trick question, doesn't it? Lucky for us, our brewery walls are old and as strong as they come, with the backbone to withstand the weight of a few shiny pieces. Adding new medals to the walls feels a little less like victories and more like a collection of history, a story of where we've been and a reflection of who we are.