Brewmaster’s Black

A distinctive blend of roasted dark and
chocolate malts with a
crisp lager taste.

This unique style of beer was introduced for all those who love their beer a little darker and a little bolder. Rich in colour & flavour, our Brewmaster’s Black Lager finishes crisp and clean.

Deeper roasting for a unique lager

Dark and chocolate roasted malts give you the dark beer you’re looking for and our brewmaster’s secret makes it a crisp tasting lager. For all those who love their dark beer but still enjoy a refreshing, clean taste.

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Okanagan Spring Recipes – Brewmaster’s Black Lager

Irish Beef Stew Recipe

Brings out the full taste of steaks, roasts, stews and pub fare.
Cooking Method
  1. Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Black Lager, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
  2. While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
  3. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)

    (serves 4 to 6 people)

    Ingredients:

  • 1/4 cup olive oil
  • 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT extra-lean)
  • 6 large garlic cloves, minced
  • 6 cups beef stock or canned beef broth
  • I cup of Black Lager beer
  • 1 cup of fine red wine
  • 2 tablespoons tomato paste
  • 1 tablespoon sugar
  • 1 tablespoon dried thyme
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 2 tablespoons (1/4 stick) butter
  • 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
  • 1 large onion, chopped
  • 2 cups 1/2-inch pieces peeled carrots
  • Salt and Pepper
  • 2 tablespoons chopped fresh parsley

Recipe Provided by Chef Francois

www.mychefsolutions.com
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Best Serving Temperature

As a quick guide, the darker the beer, the warmer the temperature to let those full flavours come on out to play.

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Colour Scale

Based on the “Lovibond Units” beer colour scale, we know that it’s a great indicator of flavour. Especially if, like ours, it’s all-natural.

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First Brewed in BC

Check the official records: many of our beer styles were the first to be brewed in BC.

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