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No-Bake Sasquatch Stout Cheesecake Cups

Beer and cheese, when properly paired together, is a match made in heaven. Here at Old Yale, we’ve taken our award-winning Sasquatch Stout and incorporated it into a smooth and creamy, highly satisfying no-bake cheesecake dessert that’ll have your guests scraping at the bottom of their glasses and asking for more.

Using our 5 oz. flight glasses, this recipe easily makes six satisfying servings. Depending on what you choose to serve your cheesecakes in, you may want to adjust the amounts of graham cracker and whipping cream topping you use to achieve the look and ratios you’re going for.

Ingredients:
• 3/4 cup + 1/2 cup + 2 tbsp. cold whipping cream, divided
• 1/3 cup (60-70 grams) semi-sweet chocolate chips
• 8 oz. (1 brick) high-quality cream cheese, softened
• 1/2 cup icing sugar, plus extra to taste
• 1/4 cup + 1 tbsp. Old Yale Brewing Sasquatch Stout
• 6 HoneyMaid Wafers (approx. 90 grams), or similar
• 1 tbsp. salted butter

Step 1:
In a small pot over medium-low heat, combine together the chocolate chips and 2 tbsp. whipping cream. Heat, stirring often, until the chocolate has completely melted and combined with the cream. Set aside to cool.

Step 2:
In a stand mixer with whisk attachment, whip the remaining 3/4 cup of whipping cream on high until stiff peaks form. Transfer to a medium-sized prep bowl and refrigerate until needed.

Step 3:
Give your mixer bowl and whisk attachment a quick rinse and wipe-down, then toss in the cream cheese and the icing sugar. Cream together on medium-high until light and smooth.

Step 4:
While set to medium-low, add both our Sasquatch Stout and the melted chocolate to the mixer. Once added completely, turn up to high and whip until fully incorporated and smooth. Taste and mix in an additional 1 or 2 tbsp. of icing sugar if desired.

Step 5:
Remove the whipping cream from the fridge and pour the cream cheese mixture over the whipping cream. Carefully fold the mixture into the whipping cream until fully combined. Refrigerate until needed.

Step 6:
Place the wafers in a food processor and pulse until broken down to small crumbs. While set to low, add the melted butter and process just long enough to combine evenly.

Step 7:
Evenly distribute your wafer crumbs between six small (4-5 oz.) glasses and lightly pack down. Next, evenly distribute your cheesecake filling between the glasses, leaving room at the top for whipping cream. Cover with plastic wrap and refrigerate for about 2 hours.

Step 8:
Before serving, whip up your remaining 1/2 cup of whipping cream and add to the tops of your cheesecake cups. Enjoy!

Short-form Instructions:

Ingredients:
• 3/4 cup + 1/2 cup + 2 tbsp. cold whipping cream, divided
• 1/3 cup (60-70 grams) semi-sweet chocolate chips
• 8 oz. (1 brick) high-quality cream cheese, softened
• 1/2 cup icing sugar, plus extra to taste
• 1/4 cup + 1 tbsp. Old Yale Brewing Sasquatch Stout
• 6 HoneyMaid Wafers (approx. 90 grams), or similar
• 1 tbsp. salted butter

  1. In a small pot over medium-low heat, combine together the chocolate chips and 2 tbsp. whipping cream. Heat, stirring often, until the chocolate has completely melted and combined with the cream. Set aside to cool.
  2. In a stand mixer with whisk attachment, whip the remaining 3/4 cup of whipping cream on high until stiff peaks form. Transfer to a medium-sized prep bowl and refrigerate until needed.
  3. Give your mixer bowl and whisk attachment a quick rinse and wipe-down, then toss in the cream cheese and the icing sugar. Cream together on medium-high until light and smooth.
  4. While set to medium-low, add both our Sasquatch Stout and the melted chocolate to the mixer. Once added completely, turn up to high and whip until fully incorporated and smooth. Taste and mix in an additional 1 or 2 tbsp. of icing sugar if desired.
  5. Remove the whipping cream from the fridge and pour the cream cheese mixture over the whipping cream. Carefully fold the mixture into the whipping cream until fully combined. Refrigerate until needed.
  6. Place the wafers in a food processor and pulse until broken down to small crumbs. While set to low, add the melted butter and process just long enough to combine evenly.
  7. Evenly distribute your wafer crumbs between six small (4-5 oz.) glasses and lightly pack down. Next, evenly distribute your cheesecake filling between the glasses, leaving room at the top for whipping cream. Cover with plastic wrap and refrigerate for about 2 hours.
  8. Before serving, whip up your remaining 1/2 cup of whipping cream and add to the tops of your cheesecake cups. Enjoy!

Serves 6

Recipe by James Seaton, Old Yale Brewing Brand Ambassador

View this and other recipes – at his blog, From James to Jamie.

IPA Mac & Cheese with Bratwursts

This is for anybody out there who has ever pushed their own doubts and fears aside and dared to dream of doing something they didn’t think possible. It’s for those who have persevered out of a desire to better themselves and this world we all live in…


Okay, okay, we’ll stop with the melodramatics…but seriously, props to the first person who figured out they could put IPA in their mac and cheese! Here at Old Yale, we’ve developed our own hoppy version of this classic comfort dish that we’re confident will have you going back for seconds.


Our recipe uses a skillet so you can go straight from the stovetop to the oven. If you don’t have a skillet, just use a frying pan on the stove and then transfer to a casserole dish before tossing this cheesy goodness into the oven.

Ingredients:
• 2 cups uncooked macaroni
• 1 can Old Yale Brewing West Coast IPA
• 2 cups milk, divided
• 3 tbsp. butter
• 2-3 cloves garlic, minced
• 1 tbsp. all-purpose flour
• 150 g. grated cheddar cheese
• 100 g. grated mozzarella cheese, divided
• 3 bratwurst sausages, cooked and sliced
• Salt and pepper, to taste

Step 1:
In a medium sized pot, combine together the macaroni, 1 cup of milk, and our West Coast IPA. Set the element to medium-high and cook the pasta, stirring often, until al dente. Set aside. At this time, set your oven to broil.

Step 2:
In a skillet over medium heat, melt down the butter. Toss in the garlic and cook for 2 minutes, stirring frequently.

Step 3:
Add your flour to the skillet and whisk for about 2 minutes. The mixture should start to bubble during this time.

Step 4:
Whisking constantly, pour the other cup of milk into the skillet and cook for another 2 minutes. The sauce should start to thicken in this time.

Step 5:
Toss the macaroni and any remaining liquid from the pot into the skillet. Cook for 2 minutes, stirring occasionally.

Step 6:
Sprinkle in all of your cheddar and about half of your mozzarella. Stir in the cheeses, cooking until they’ve melted completely.

Step 7:
Stir in your cooked bratwurst, the season to taste with salt and pepper (you may additional seasoning unnecessary). Top your macaroni with the remaining mozzarella, then toss in skillet in the oven and bake until the top is browned and bubbly, about 3-5 minutes.

Step 8:
Remove the skillet from the oven and serve while piping hot.

Short-form Instructions:

Ingredients:
• 2 cups uncooked macaroni
• 1 can Old Yale Brewing West Coast IPA
• 2 cups milk, divided
• 3 tbsp. butter
• 2-3 cloves garlic, minced
• 1 tbsp. all-purpose flour
• 150 g. grated cheddar cheese
• 100 g. grated mozzarella cheese, divided
• 3 bratwurst sausages, cooked and sliced
• Salt and pepper, to taste

  1. In a medium sized pot, combine together the macaroni, 1 cup of milk, and our West Coast IPA. Set the element to medium-high and cook the pasta, stirring often, until al dente. Set aside. At this time, set your oven to broil.
  2. In a skillet over medium heat, melt down the butter. Toss in the garlic and cook for 2 minutes, stirring frequently.
  3. Add your flour to the skillet and whisk for about 2 minutes. The mixture should start to bubble during this time.
  4. Whisking constantly, pour the other cup of milk into the skillet and cook for another 2 minutes. The sauce should start to thicken in this time.
  5. Toss the macaroni and any remaining liquid from the pot into the skillet. Cook for 2 minutes, stirring occasionally.
  6. Sprinkle in all of your cheddar and about half of your mozzarella. Stir in the cheeses, cooking until they’ve melted completely.
  7. Stir in your cooked bratwurst, the season to taste with salt and pepper (you may additional seasoning unnecessary). Top your macaroni with the remaining mozzarella, then toss in skillet in the oven and bake until the top is browned and bubbly, about 3-5 minutes.
  8. Remove the skillet from the oven and serve while piping hot.

Serves 4

Recipe by James Seaton, Old Yale Brewing Brand Ambassador

View this and other recipes – at his blog, From James to Jamie.

Knotty Blonde Ale Beer Battered Cod

Whether you like it as part of the classic “and chips” combo, or with lighter fare like mashed potatoes, there’s no denying that beer-battered fish is a thing of culinary beauty. Here at Old Yale, we’ve paired up our Knotty Blonde Ale with fresh cod to bring you a recipe so good, it’ll transport your taste buds all the way across the pond.

On a side note regarding the batter, you can always adjust the consistently by adding a little extra beer or flour if it’s too thick or thin. We used about 350 grams of cod in various sized pieces and had some additional batter left over, so you could probably stretch it for a slightly larger fillet to feed an extra person or two.

As for the mashed potatoes, see our recipe “Sasquatch Stout Gravy Bangers and Mash” if you want our take on how to make a delicious side of potatoes. Cheers!

Ingredients:
• 1 2/3 cups all-purpose flour, plus extra for dusting
• 2 tbsp. baking powder
• 1 cup Old Yale Brewing Knotty Blonde Ale
• 300 – 400g fresh cod fillet(s)
• 3/4 tsp. sea salt, plus extra for seasoning
• Canola oil, for frying

Step 1:
In a medium-sized bowl, combine together your flour, baking soda and our Knotty Blonde Ale. Whisk until the ingredients are fully incorporated and no lumps remain before setting aside to rest. In another bowl, add about a third cup of flour for dusting the fish.

Step 2:
While the batter is resting, preheat your oven to 350oF and fill a medium-sized pot with about 1 ½ inches worth of oil, placing it over medium heat. Bring the oil up to 375oF then adjust the element to maintain that temperature.

Step 3:
Prep your fish by ensuring it’s fully deboned, then slice into roughly equal-sized pieces (we recommend aiming for 50 to 100 grams for each). Sprinkle both sides of each piece of fish with your ¾ tsp. sea salt and let sit for a couple minutes.

Step 4:
Working with two pieces at a time, dust the fish in the flour, then dip in the batter, ensuring each piece is fully coated.

Step 5:
Carefully lower the fish into the hot oil, then cook for 4-6 minutes (depending on size), turning over the pieces one or two times to ensure even browning.

Step 6:
Once it’s dark golden brown, remove the fish with a slotted spoon to a plate lined with paper towel. Immediately sprinkle with additional sea salt.

Step 7:
Place your cooked fish on a baking rack and toss in the oven while you continue working in batches until all the fish is cooked to perfection and ready to be served.

Step 8:
For maximum enjoyment, serve with English “chips” or mashed potatoes, along with peas, tartar sauce, and a good squeeze of lemon juice.

Short-form Instructions:

Ingredients:

• 1 2/3 cups all-purpose flour, plus extra for dusting
• 2 tbsp. baking powder
• 1 cup Old Yale Brewing Knotty Blonde Ale
• 300 – 400g fresh cod fillet(s)
• 3/4 tsp. sea salt, plus extra for seasoning
• Canola oil, for frying

Steps

  1. In a medium-sized bowl, combine together your flour, baking soda and our Knotty Blonde Ale. Whisk until the ingredients are fully incorporated and no lumps remain before setting aside to rest. In another bowl, add about a third cup of flour for dusting the fish.
  2. While the batter is resting, preheat your oven to 350oF and fill a medium-sized pot with about 1 ½ inches worth of oil, placing it over medium heat. Bring the oil up to 375oF then adjust the element to maintain that temperature.
  3. Prep your fish by ensuring it’s fully deboned, then slice into roughly equal-sized pieces (we recommend aiming for 50 to 100 grams for each). Sprinkle both sides of each piece of fish with your ¾ tsp. sea salt and let sit for a couple minutes.
  4. Working with two pieces at a time, dust the fish in the flour, then dip in the batter, ensuring each piece is fully coated.
  5. Carefully lower the fish into the hot oil, then cook for 4-6 minutes (depending on size), turning over the pieces one or two times to ensure even browning.
  6. Once it’s dark golden brown, remove the fish with a slotted spoon to a plate lined with paper towel. Immediately sprinkle with additional sea salt.
  7. Place your cooked fish on a baking rack and toss in the oven while you continue working in batches until all the fish is cooked to perfection and ready to be served.
  8. For maximum enjoyment, serve with English “chips” or mashed potatoes, along with peas, tartar sauce, and a good squeeze of lemon juice.

Serves 3-4

Recipe by James Seaton, Old Yale Brewing Brand Ambassador

View this and other recipes – at his blog, From James to Jamie.

Homestyle Beer Dough Pizza

Is there any food more universally beloved than pizza? It’s a rhetorical question, but go ahead and think for a second anyway – we’ll wait. Seriously though, what’s not to love about fresh bread, hot tomato sauce, gooey mozzarella, and the freedom that comes from adding whatever toppings you darn well please? Like, who doesn’t like freedom, right?

Well, here at Old Yale we have a dandy of a recipe to help you get your pizza fix. Note that we used a stand mixer to help make our dough, but a wooden spoon and some elbow grease would work just fine in a pinch.

Ingredients:
• 1 cup Old Yale Brewing Old Paddle Pilsner
• 1 packet quick-rise yeast (2 ¼ tsp.)
• 1 tbsp. sugar
• 2 ½ cups all-purpose flour
• 1 tsp. salt
• 2 tbsp. olive oil, plus extra for brushing/greasing
• pizza sauce
• grated mozzarella
• additional toppings

Step 1:
In a container safe to do so, microwave the beer in 10-20 second intervals until lukewarm. Combine together with the yeast and sugar. Let sit for about 5 minutes, allowing bubbles to form.

Step 2:
In the bowl of a stand mixer with dough hook attachment, combine together the flour and salt. While set to medium speed, add the olive oil and the beer-yeast mixture. Continue on medium until a ball of dough forms (if the dough is too wet, add a tablespoon of flour at a time until the dough is workable).

Step 3:
Turn out the dough out onto a well-floured surface and knead for about 5 minutes, adding additional flour whenever the dough gets too sticky.

Step 4:
Grease a medium-sized bowl with olive oil. Place the dough in the bowl and lightly cover with a clean dish cloth. Let rest for 10 minutes.

Step 5:
Remove the dough back to your floured surface and roll out/stretch into a large rectangle. Transfer your dough to a thick baking sheet lightly greased with olive oil, cover with your dish towel again, and place in a warm, dry place, to rise for an hour. Once the hour is almost up, preheat your oven to 450 oF and prepare whatever toppings you’ve chosen to use.

Step 6:
When the dough is ready, brush the edges of the dough with olive oil. Then, top the pizza with your sauce, grated mozzarella, and anything you’ve chosen to throw on there.

Step 7:
Toss in the oven and bake for around 10-14 minutes, until the crust is lightly browned.

Step 8:
Cut into squares and attempt to share.

Short-form Instructions:

Ingredients:
• 1 cup Old Yale Brewing Old Paddle Pilsner
• 1 packet quick-rise yeast (2 ¼ tsp.)
• 1 tbsp. sugar
• 2 ½ cups all-purpose flour
• 1 tsp. salt
• 2 tbsp. olive oil, plus extra for brushing/greasing
• pizza sauce
• grated mozzarella
• additional toppings

  1. In a container safe to do so, microwave the beer in 10-20 second intervals until lukewarm. Combine together with the yeast and sugar. Let sit for about 5 minutes, allowing bubbles to form.
  2. In the bowl of a stand mixer with dough hook attachment, combine together the flour and salt. While set to medium speed, add the olive oil and the beer-yeast mixture. Continue on medium until a ball of dough forms (if the dough is too wet, add a tablespoon of flour at a time until the dough is workable).
  3. Turn out the dough out onto a well-floured surface and knead for about 5 minutes, adding additional flour whenever the dough gets too sticky.
  4. Grease a medium-sized bowl with olive oil. Place the dough in the bowl and lightly cover with a clean dish cloth. Let rest for 10 minutes.
  5. Remove the dough back to your floured surface and roll out/stretch into a large rectangle. Transfer your dough to a thick baking sheet lightly greased with olive oil, cover with your dish towel again, and place in a warm, dry place, to rise for an hour. Once the hour is almost up, preheat your oven to 450 oF and prepare whatever toppings you’ve chosen to use.
  6. When the dough is ready, brush the edges of the dough with olive oil. Then, top the pizza with your sauce, grated mozzarella, and anything you’ve chosen to throw on there.
  7. Toss in the oven and bake for 10-15 minutes, until the crust is lightly browned.
  8. Cut into squares and attempt to share.

Serves 3-4

Recipe by James Seaton, Old Yale Brewing Brand Ambassador

View this and other recipes – at his blog, From James to Jamie.

Julie #peopleofoldyalebrewing

Julie Kelly – Firearms Instructor for Canada Border Services Agency working on the Base at Keith Wilson

How long have you been coming to OYB?

We started last year. We were having some stressful times at work – I’m the union rep and I decided that needed to have union meetings and what a perfect location. Every Friday, after work, we come down here and discuss important issues and drink beer. It’s great for team building.

Outside of work, are you regular visitor here?

Yes, of course.

How’d you hear about Old Yale?

I moved here and had a friend tell me about it. I kept thinking ‘I had to go, I had to go and try it out.’ Then we came and I just fell in love with it. It’s a great atmosphere.

We often sit and watch the Old Yale brew team (through the tasting room windows of the brewery) and just make up what they are doing.

Have your tried the Wednesday night cask nights yet?

You know what, I like to try all of them. Whenever they have a special I love to try it, like the Tulip beer… I love the colour of it! The colour is amazing.

And the 12 Days of Beermas… I was actually one of the people that got to do every beer. We were hardcore, we had to line up.

Are you a long time resident of Chilliwack? What do you love about Chilliwack?

I’ve been here for 10 years.

I love everything. I love the fact that when I leave my house I see a mountain, that when I leave work I see mountains. I see eagles, I’ve got the river right there. Where I work is right next to the river, so I can step out of work and wander down for a walk along the river. It’s just so beautiful here.

It’s a great kept secret. Everyone in the Lower Mainland seems to look down at Chilliwack. But when they come they think ‘Wow, it is kind of nice here…’ Heck yeah! We’ve got everything that you need right here.

We go for walks, we’ve got a little guy so we take him out for walks quite a bit.

I’ve got a bike trailer for him and I take him out for rides, he’s got disco lights, music playing, he’s like a rockstar.

What’s your favourite style/type of craft beer?

A pilsner or a lager. I’ll try anything but the really hoppy ones, like an IPA. I don’t get the hop. I just feel like it’s burning my tongue off.

Your favourite OYB beer?

It’s the pilsner. I like that one a lot.

What would you say you’d pair your favourite OYB with?

I’d say a slice of pizza! It’s right there in the tasting room!

Or, if I’m in the backyard, anything grilling on the BBQ, a big chunk of meat.

If you look back at your life, is there one moment that stands out to you as a memorable moment (good or bad)?

Moving to Canada was a big deal. I’m from England and I moved here 20 years ago this year, I moved here. It was an easy decision to make, when I made it, I didn’t think how difficult it was. It was a bit of a culture shock, we are similar in so many different ways but we’re also so different. Just getting used to it all.

What was the biggest challenge or adjustment?

Not being able to buy alcohol in the supermarkets! It’s kind of weird.

Just little cultural things, like in England there’s lots of pubs and lots of local pubs that are within walking distance of home.

Who is the most influential person in your life – can you tell us about how they’ve shaped who you are?

That’s tricky, people always say it was my high school teacher or my coach or whatever, but maybe my life decisions would have been better if I had someone like that. You know what though, I can’t think of anyone in particular that has influenced me.

I have people at work that are my life coaches, and I ask them questions like what colour paint I should choose, but I always worry about their answer because I wonder if they are just trying to set me up or they actually trying to help me (laughs).

Have there been any ground breaking moments in life that you just can’t get out of your head? What did that moment teach you?

My partner gave birth to our boy, that was moving. It was amazing to see a little guy coming into the world. To just hold him. It’s beautiful. It’s hard to explain to people that aren’t parents, which you have those people that aren’t into kids at all so they don’t get to see that true beauty of new life.

What motivates you on a day to day basis?

It’s my little guy. He motivates me to get up in the morning. On the weekends, on Sunday, it’s my morning to get up with him and when he was 18 months, at 6am I wondered what I would be doing with him. I don’t want to just throw him in front of the TV, so we started baking. Every Sunday now, we bake and make all sorts of stuff. We started with the basic stuff, just getting him to throw it into the mixer. As long as you don’t care that flour and eggs are going to go everywhere, it’s just so fun.

Every time I get the mixer out now, he comes running over to see what we are making. Everyone at work loves it too, because we make a big batch of cookies and share it. If I ate everything that we make, I’d be about 500 pounds.

What’s the most memorable gun that you shot?

We mostly shoot pistols, so they become everyday and so routine.

Maybe the first time I shot a gun, I guess. I used to be a police officer back in England, way back when, and the police in England aren’t armed. They had an open range and we were shooting a .45, like a Dirty Harry kind of gun, and I remember shooting it and hearing this ping from it hitting the roof because I wasn’t used to the recoil. The first time would have been the most memorable, because it was like ‘Wow, this is what this is like.’

What are you passionate about?

My family of course, my community and my country. Canada is my country now and I’m very passionate about it. The Chilliwack Chiefs, I just love it. This season was fantastic. I love the hockey because the kids are playing hockey and aren’t overpaid superstars. It’s so fast and there’s so many goals. They do such a good job and it’s a community effort. Old Yale is there – I go and get my Blonde every game. It’s awesome, my two great loves under one roof.

What makes you angry?

Kids not wearing helmets. I’m serious about my kid wearing his helmet, he’ll grow up being used to wearing his helmet.

People at work will tell you ‘Shepherd’s Pie’ because it’s not real Shepherd’s Pie. Shepherd’s Pie has lamb, Cottage Pie has beef. Every Shepherd’s Pie here is actually Cottage Pie. People will send me pictures of a menu showing Shepherd’s Pie with beef, just to wind me up.

If someone is new to Chilliwack, what would you tell them they have to check out?

Besides OYB? Just go for a walk along the Vedder, you’re so close to civilization but you’re so far away. On my lunchtimes, if I have a big break, I go for a walk down there. It’s 2 minutes away from work, but I walk to the river and I see fishermen, herons, eagles, it’s just beautiful.

Drew & Eryne #peopleofoldyalebrewing

Meet Drew & Eryne. Geoscientists, owners of Statlu Environmental Consulting Ltd., small stream and soil scientists that own a small local firm in Chilliwack, and well, all around awesome people.

How often do you come to Old Yale, and why do you like coming here?

D: We probably come at least once every two weeks, sometimes weekly. We have two growlers we get filled.

E: I would actually say it’s at least once a week. But when the biking paths get built, we will be heading over here on our bikes more often. Right now it’s too hard to get over the highway. But soon!

How’d you hear about Old Yale?

D: Well, I’ve been in Chilliwack since 2000 and I can remember back when Old Yale was across from where Mt. Waddington’s is now. For a long time I can remember trying their Chilliwack Blonde, the Sergeants IPA and the Sasquatch. The Sasquatch was really good. But it was the growler fills that got me. I’ve been a regular since they did growler fills; fresh beer is so much better than bottled or canned beer.

E: I love having growler fills because you get to re-use your bottles. You don’t get this giant pile of bottles and cans you’re waiting to give kids on a bottle drive. It just feels more responsible.

What do you like about Chilliwack?

E: You know, I chose to come here. I could have been in a whole bunch of different places and it was because it’s a centre that people don’t know about. We have world class mountains; tougher mountains, better snow, fewer people and better access, less gates and less tourists. We are an hour and a half out of Vancouver, so we can go see shows. We can afford a house with a big yard. We can practice our technical work here. Our kid went to a brand new high school and is going to a robotics program at UFV, so his post secondary education is in town and we can save millions of dollars while he lives at home.

D: We have one of the best communities in Canada for bikes. I grew up in Vancouver and I used to come out here and we’d be driving through to go up the Coquihalla or down the Chilliwack River Valley, and there would be all these hop fields by the highway. Then it went away in the early 90’s, but now it’s coming back, which is really and it’s craft brewing that does that.

Are you a long time resident of Chilliwack?

E: I’m not, I’ve only been here 10 years.

D: I’d say that’s long term. I’ve been in Chilliwack since 2000, so that’s 17 years and if that’s not long term, than I don’t know what is.

E: I’m medium term, but I’m here for the long haul. I decided to put my roots down here. I really like it here. I didn’t think I would, when I was a kid I would come down here in the summer and it just smelled really bad and those slugs… I’m still terrified of those things.

How often do drink craft beer?

D: Every day.

E: No. We had wine last night.

D. We did. Ok, but on a yearly basis I would say I drink craft beer on 300-350 of those days.

E: Oh my goodness. Don’t put that on the Internet. We want to be professional.

D: No, there’s a medical reason for it. They looked at death rates for people that drink no alcohol; one drink a day; two drinks a day… whatever. And the death rate is the minimum for people that drink one drink a day, doesn’t matter if it’s beer, wine, hard liquor, anything. It’s the lowest for one drink a day. I’m a scientist so I try to follow the rules and the stats.

E: We don’t drink an unhealthy amount, we enjoy it and are responsible with our drinking.

D: One beer a day is pretty great.

What’s your favourite style/type of craft beer?

E: I hate hops. You don’t need to have it, so that when you drink the beer that you’re like ‘Oh my god, I just need a hop!’ You can balance it. I’m a fan of the sweeter beers, [OYB] made a pear saison and I was really disappointed that they wouldn’t let me just get a keg and take it home. I like those kind of beers.

D: In general, I really like the stouts and I have to say that Sasquatch Stout has been really consistent for the guys for a long time. Admittedly one of the best beers in Canada, medal winning. I’m also a fan of sours and I would come here and ask for a sour but they didn’t have anything yet, but then they came up with this Plum Porter Sour and I’m a really big fan. This is my new favourite beer.

If you look back at your life, is there one moment that stands out to you as a memorable moment (good or bad)?

E: We practiced for this question, he has an answer and I don’t. Drew is a mountaineer and he doesn’t like to toot his own horn, but he’s done some pretty incredible first ascents. One of his most memorable ones was climbing Talchako Mountain.

D: It’s a peak up near Bella Coola, I got invited to go there with some American climbers and one guy that is kind of a legend. He’s been climbing since he was 15 and he’s 94 this year. This was 10 years ago and it was this amazing few days up there. There was a huge forest fire burning across the valley from where we were and you couldn’t even see one side of camp to the other because of the smoke one of the days.

We started climbing this thing, it was the biggest thing I’ve ever climbed. We had to sleep over night on the route and we were on this tiny little ledge with things hacked out of snow and you go to sleep with this fire burning across the valley and you can see all the lights and occasionally someone coming in to heli-bomb it. Then in the morning, all of the smoke sunk down and you’re in a sea above it on this one peak sticking up out of it. It was pretty intense and a very big deal for me.

E: Then on their way down, Fred Beckey (climbing legend – see below) was waiting for them with dinner made. It was incredible experience for Drew.

Who is the most influential person in your life – can you tell us about how they’ve shaped who you are?

D: Fred Beckey. He’s a total legend. He’s past his climbing days now, but he’s still amazing. You hear all these stories about him being set in his ways, but being out in the mountains with people now is enough for him. And to come down the mountain and have him making you dinner was incredible. I’d have no idea he’d doing something like that. I was like ‘Wow, Fred must have been really worried about us!’

There’s also a guy named John Clarke, he would go out for trips for a month at time by himself. I got to meet him when I was just getting into mountaineering and he was a real inspiration. Just that spirit of exploration he embodied. I don’t think he could have done that anywhere else than in the mountains.

E: Fred Beckey is like the Wayne Gretzky to the climbing world. He came over to our house for dinner one night; and he’s kind of deaf, and he comes to the dinner table and yells ‘I Have Jam!’ and goes to his car to get his McDonalds jam packets he’s been storing.

And what about you Eryne?

E: There are two people. There’s my mom because she’s never ever had a… I’m not sure what you’d call it, but a ‘give a %^&$’ before it was cool to not have that. She just always was able to decide what she wanted to do and figure out how to do it. And because I was raised by her, she taught me that and I think that’s something that I think is pretty cool.

And the other one is my friend Vicki. She’s an RN in Prince George and I know her from some Search and Rescue stuff I did there. She has faced some challenges in her life and she’s done it with grace. We go every year on a hiking trip and this year are maybe going to spend 12 days on Mount Edziza and we are going to do a 90km trek and it’s going to be route climbing, but she brings an optimism. When you’re cold and you’re tired and you’ve eaten the same crappy dehydrated food for 4 days in a row and it’s raining and doesn’t look like it’s ever going to stop raining and you’re walking up hill for the next 12 hours… She just remembers that you need to hold onto the good things. We are physical strong enough and that we can do it. I really appreciate that about her. Sometimes its really easy to get sucked into the negativity and then she helps remind you about whats good.

What motivates you on a day to day basis?

D: Mountaineering is the thing that motivates me in the long term, but day to day at work, what motivates me the most is that I’m making a difference. When it comes to my clients wanting to log, or generate power, or build a mine; or it’s government, and whatever they are approving is the right thing. They are coming to me for solid science. What motivates me is not making sure they get what they want, or hugging a tree and saving it; it’s that balance of making sure the science is right, that I’m giving people good information.

E: That’s the part about being a scientist. We are pretty lucky that we were able to get educated and get to know these things and live our lives based on a curiosity we felt innately. There’s some validation when people want to pay me, now that they want to know what I’m curious about. You know you’re what’s good. You’re following scientific principals and procedures and vetted. You know how to do that and people need you to know that. Not only are you an important person because you exist, but now you are someone that people value and need. It’s kind of cool for just being curious.

What are you passionate about?

D: Climbing and science are my things.

E: No, no, no. You know what he’s passionate about and he doesn’t want anyone to know, but I’m going to let it out. Really, really, old, nerdy, bad science fiction novels. Like the 70’s and 80’s terrible sci-fi novels.

What makes you angry?

E: I’m angry about anti-vaccers and climate change deniers.

D: Science denial is so weird. You see the flat earth society and the anti-vaccers or the climate change deniers, but you look at science denial and drives you crazy.

Matthew A. Hawkins #peopleofoldyalebrewing

I’m a Small business owner, Fishing Guys fellow, up-and-coming BBQ chef and pretend YouTuber

If you look back at your life, is there one moment that stands out to you as a memorable moment (good or bad)?

To pick one moment would be too tough.

I’ve been fortunate in my life to have met my wife. We met when I was 19, she was 18 and we’ve been together ever since. Meeting her has no doubt changed my life. She’s the love of my life.

Becoming a father three times is a badge I hold very proudly. My kids bring me a joy and pride that I never knew I could attain. I love being a father, it’s not always daisies and buttercups, but I love walking through life with my three kids.

I’d also have to say stepping out into business on my own. I left a previous job that had it’s trials and difficulties, but walking out of that place was a catalyst to a lifestyle of learning to create the things I’m passionate about and live the lifestyle I’m so fortunate to lead now.

Who is the most influential person in your life – can you tell us about how they’ve shaped who you are?

Kevin Fricker is someone that I look up to a lot. Having someone that believes in you through your successes and failures makes you feel like you can keep moving. I don’t get to spend as much time with him as I used to, but he’s someone I look up to and have learned so much about life from.

Have there been any ground breaking moments in life that you just can’t get out of your head? What did that moment teach you?

Driving all around the province meeting with and talking with theatre owners to convince them to work with me on an advertising opportunity. I spent a lot of time on the highway by myself, with little to no money in my pocket and the worry that this crazy idea wasn’t going to get me anywhere.

I had a lot of personal revelations and experiences on those trips that have propelled me into the future. It’s those trips that set-up my small business and many other opportunities all across North America.

What motivates you on a day to day basis?

That I can always improve upon myself. If I can be better tomorrow than today, than I’ve won, but if I don’t, then I got work to do for the next day.

I want to better myself every day in my mind, body and soul. I want to be a better husband, father and human being. The world offers too much possibility and opportunities, I want to try and seize as much of it as I can.

What are you passionate about?

Batman, comic books, vinyl, cartridge gaming and 80’s nostalgia.

Creating more than consuming. If I can create more than I consume on a daily basis, I’ve done my job. I have too many ideas in my head that need to move from ideas to actualization. I have talked with too many people that have said they have such great ideas but they’ve never done anything with them. I don’t want to be one of those people.

I love my family. Spending time with them, growing with them, encouraging and watching them step out and fail or succeed is a thrill of life I never knew I would have.

What makes you angry?

People that are too afraid to be themselves because of what they think other people think about them. Stupid social complexities that we think exist but in actuality don’t.

Complacency. Don’t get me wrong, there’s a difference between being content and complacency, it’s when people feel like their work is done and they don’t have anything to improve on. We can be content but still push to do or be more.

And poor font choices.

How often do you come to Old Yale, and why do you like coming here?

I stop in to the tasting room almost monthly, but will load up on a few bomber bottles and growlers for different occasions at home. I enjoy coming because of the quality of beer and people I’ve come to know at OYB.

How’d you hear about Old Yale?

I first heard of and tried OYB when it was set-up on the corner of Vedder Rd and Keith Wilson. A friend had a beer pig in his fridge and was introducing me to craft beer for the first time. From there I would enjoy some Jolly Miller wings with the OYB IPA on tap.

What do you like about Chilliwack? How is it different than other cities?

I grew up in the Fraser Valley, but Chilliwack is home. It’s distance from Vancouver is far enough, but not out of reach. Chilliwack is a fishing mecca, there are very few places in the world that offer the fishing opportunities here, from Sturgeon to Salmon, Trout and Steelhead. It’s a bit of fishing paradise.

I love the literal space the outdoors of Chilliwack offers, but I also love to downtown core that makes Chilliwack so unique and unlike any other community.

Are you a long time resident of Chilliwack? New to the area?

I’m a longer time resident, but my roots are here. I moved here because my wife is from here. We’ve made Chilliwack our home. I became an adult here. I married my wife here, my children were born here. Our roots are setting in deeply here.

How often do drink craft beer?

A few times a week. It’s just about the only kind of beer I drink, except for my guilty pleasure of some PBR. I’m also a wannabe hipster, so I try and cover all of my bases.

What’s your favourite style/type of craft beer? Your favourite OYB beer?

It really depends on the occasion. If it’s after playing a hockey game, then an ice cold pilsner; or, if it’s while I’m grilling up some meat on the BBQ then a Pale Ale or IPA. Hanging out in the evening and talking with good friends, then a good stout.

Either the West Coast IPA or the Fresh Hop Double IPA. I guess I’d have to say that IPA is my all around go to then.

What’s yeast used for in craft beer?

Ever wonder what yeast does when it comes to beer? Well for one thing, the yeast does about 90% of the work – so it’s safe to say it’s pretty important.

We as brewers are in the trade of making yeast food. The yeast eats the sugar and breathes the oxygen we give it. Once the oxygen is gone, it keeps eating the sugar and in return gives us alcohol, CO2 and many, many other flavours.

The initial liquid (wort) is very sweet but somewhat bland compared to the beer that the yeast turns it into.

We use a few different yeast products at Old Yale, and care has to be taken not to cross contaminate them because we’ll get unexpected flavours In our beers.

Below is just a brief summary of the variety of yeast we use day to day at OYB:

Knotty Blonde Ale, Off Trail Pale Ale, West Coast IPA, Moon Dance Mango Wheat, Devilfish SMaSH IPA, Sasquatch Stout, Screaming Banshee Irish Cream Stout, Yeti White Stout

All of these beers use the same yeast. It is a very robust and low maintenance ale yeast that provides clean and predictable flavours so that the the hops, mango, chocolate malt, irish cream, truffles, coffee and many other ingredients can shine through.

Vanishing Monk Belgian Witbier

This beer uses a Belgian Wit (Wheat) ale yeast that produces very distinct peppery and spicy flavours. It also has a tendency to stay suspended in liquid for a lot longer than other yeasts so that helps create the hazy appearance and adds more of the flavour that we love with this beer. It ferments at warmer temperatures than most yeast can tolerate which helps it produce more flavour.

Old Paddle Pilsner

Our Pilsner uses a traditional Bavarian Pilsner yeast (Lager yeast originating from southern Germany and the Czech Republic). This yeast ferments much colder than an ale yeast (10 degrees C compared to 20 with our Ale yeast) which gives the beer a very clean and crisp flavour profile.

BC Backyard Lager

We take the same yeast that we use in the Pilsner but we put it through it paces by warming it up to the temperature that our ale yeast likes to work at. This not only forces the yeast to work faster but it produces much more flavour than using it the traditional way, more like an ale, while still being a lager. This process created a style called the California Common.

John Martin #peopleofoldyalebrewing

I’m the MLA for Chilliwack and am closing up my first term and hoping to be elected for a 2nd term.

One thing I didn’t expect is the pace. I can’t slow time down. You’re on the move so much. Days and weeks go by so fast, sometimes it makes it hard to just soak it all in and cherish it. You need to find ways to make things a little more calm to make sure things aren’t rushing by.

Remember when you were a kid and you were on summer break. Summer break was only 8 weeks but it felt like forever. It didn’t matter what happened on the last day of school because no one would remember anything come September. Now 8 weeks is just one project and then the next one rolls in, but to be able to have that same relation with time as you did when you were a kid with the weeks, months and seasons. That would be something.

If you look back at your life, is there one moment that stands out to you as a memorable moment (good or bad)?

I wouldn’t be able to narrow it down to one specific moment. There’s the things that matter at different points in your life, sometimes they wouldn’t have the same significance as ten years sooner or ten years from now. Obviously meeting my wife and marrying her. I think for most of us, that’s always going to be the monumental moment. The night I fought five people and earned my black belt in a gruelling ceremony. That was quite a memorable moment as well.

I’ve had some great opportunities. The Premier Christy Clark, gave me the opportunity to contest the last election as a member of the BC Liberal team and that particular night we won quite handedly in Chilliwack. That was spectacular. There are few nights quite like the feeling I had that night. That’s not something I had planned for, it wasn’t something I had strategized for years and years. For it to work out as well as it did. That’s right up there.

Who is the most influential person in your life – can you tell us about how they’ve shaped who you are?

One is my longest closest friends is Darryl Plecas who I worked with at UFV for many, many years. We were both in the school of criminology. He was the one that hired me and basically gave me the opportunity to be in the classroom and eventually a full time faculty member. That opened up a career for me, that if it wasn’t for Darryl and his encouragement, I don’t know that would have happened otherwise.

The Premier is another one, who gave me an opportunity to occupy a position that only 950 or so people have ever occupied in this province. It’s a very small, little group that have had the privilege of serving in the legislature in Victoria. I feel incredibly privileged that I had that opportunity to be one of them and I owe that to a lot of people but of course mostly to the Premier.

What motivates you on a day to day basis?

Wanting to do a good job, and meet the expectations that people have of me. This position comes with unique and enormous responsibilities . Whether it’s to help someone navigate the health care system; or work their way through WorkSafe and some of that red tape and bureaucracy. At the end of the day it’s something that I do quite regularly and when it works out, and it doesn’t always work out, but when we can make a problem go away for someone. That’s a huge, huge relief for them; it’s a huge burden off their shoulders. When I know I’ve played a part in taking this horrible thing away from this person’s life, that might have been there for months or years, that’s a pretty good feeling at the end of the day. Sometimes it’s just those little things that can be as immensely satisfying as some of the more major accomplishments. Helping people cut through the red tape and the biggest thing that is dragging them down every day, trying to remove that. That’s a pretty good feeling to have.

What are you passionate about?

In my leisure life I’m passionate about being the best pit master that I can be and making the best BBQ for my friends. That’s something I put a lot of time into and a lot of practice. It’s more than a hobby for me, it’s an act of passion.

Obviously, I’m very passionate about my relationship with my wife. The reality of this job means we see a lot less of each other than we used to. That sort of changes the nature of the relationship. Certain things take on new significance.

Just trying to be the best MLA that I can. Trying to serve Chilliwack as best I can.

What makes you angry?

Oh. Traffic. Line-ups. Pet owners who shouldn’t be pet owners. Bad BBQ.

Different things will set me off, so you have to do those other things to compensate for it. Drinking a beer, picking a guitar, smoking a brisket and taking time to yourself here and there.

How often do you come to Old Yale, and why do you like coming here?

It varies. I’ve been frequenting OYB since their original location. In that tiny little place on Vedder that’s now a dry cleaner, or something. I have a home draft dispensing system, it holds the 22 litre canisters. I would always get it filled and refilled at OYB. I tended to have it on tap at my place and we’d go through one of those canisters pretty quick when I had people over for a BBQ. Other times it would last for months, but that was too long for that type of ale.

I like to pop in every now and then. I think it’s my first time so far this year, but I have been in here at least half a dozen times since they opened the new tasting room.

What do you like about Chilliwack? How is it different than other cities?

I’ve moved to and from this part of the Valley 3 times in my life. I’ve been here for the last 12 years or so, I’ve been in the Fraser Valley most of my adult life. Before becoming an MLA, I worked at the University of the Fraser Valley.

It feels different here than the other side of the river or down the road in Abbotsford. It just seems to be a nicer fit for me here. Despite recent growth there’s still a small town friendly feel that you don’t find as much of anymore.

How often do you drink craft beer?

It’s hard to find time to drink anything in this position.

How about this… when you have a chance to drink a beer, how often do you drink craft beer?

It’s almost always a craft beer. I tend to drink the extra special bitters or the IPAs. I’ll occasionally try other beers, sometimes I will have a porter or stout, but it’s almost always an IPA.

Your favourite type of beer, and favourite OYB beer?

ESB or IPA. I would love to see more English Bitter Style in this area. We have some great IPAs in this region. And my favourite OYB beer is whatever I’m holding right now… whatever beer I’ve got in my hand at that time is my favourite. It’s part of the here and now, enjoying what’s in front of me. If there’s a nicer ale down the road, well that day will come.

How long will my growler fill last?

We get asked this question all the time.

The shelf life of a filled growler depends on a lot of factors that could potentially spoil the beer. All of these factors are the same that we battle in the brewery to make sure the beer gets into the container and out to the customer in the best condition possible.

In short, it could last less than a day, or maybe a month or so. Here are some factors that contribute to the shelf life of a growler fill:

The cleanliness and how sanitary the growler is

Even one bacteria or wild yeast cell that’s present will over time multiply into billions and produce off flavours, and sometimes more carbonation.

Whether the growler has air in it when it is filled

Having air come in contact with the beer will spoil the hop flavour and aroma very quickly and change the malt flavours. It will also provide more oxygen to any leftover yeast when it should be in a dormant state. Other bacteria and wild yeast will also use this oxygen and will speed up their multiplication.

The type of growler that the beer is in and the quality of the seal of the lid

If the growler is glass, UV light will get into the beer and slowly spoil it. The darker the glass the better; better yet – use a stainless growler. If the seal on the growler is poor then CO2 will escape and the beer will lose carbonation. If something can escape then there’s also the risk that air and foreign bacteria and yeast can get in (which of course is a bad thing).

How the Growler is stored once is has been filled

If a filled growler sat out in the sun on a hot day then the beer inside won’t last the day. The heat will promote any yeast or bacteria to grow like crazy, and it will also most likely kill the delicate brewing yeast and both of these will produce any number of off flavours. The UV light will ruin the hops and malt and create a cheesy or skunky flavor and aroma along with a sweet and unpleasant malt flavour. The pressure inside will build up in the heat and CO2 will escape and other things can get back in. And lastly, if the growler has been opened then air has been let in and CO2 has been let out and the beer is not going to last beyond that day (sometimes not even that). Store it in a dark and consistently cold place and when you decide to drink it, drink it all! And then, clean the growler(!!).

Old Yale Brewing has a very advanced growler filling station

We rinse all the growlers before filling although the state of the growler is mostly out of our control and there is no way of properly sanitising them on demand, so this is the most common point of spoiling for the beer inside the growler. We then purge all of the air out of the growler with CO2. The beer is filled in to the growler right from a stem at the very bottom and it is fobbed (foam coming out of the top) when the cap is placed down. This ensures the maximum amount of air is pushed from the growler. If everything goes well and it is stored carefully then the beer could last a long time, maybe up to a month or so.

We hope this blog was helpful, and will extend the life of all your future growler fills.

Cheers!