Home » Blog

Category: Blog

NEW BREW: Oak Aged Braggot Collab

Our newest Trailblazer Beer: Oak Aged Braggot Collab is now available!

 

We’re so excited to announce our first ever, collaboration beer, made with our friends and East Coast trendsetters, 2 Crows Brewing from Halifax, Nova Scotia. A beer and mead blend, the Braggot uses local wildflower honey and is fermented with wine yeast, creating a smooth, mellow body with vanilla notes that are accentuated by aging on American Oak.

ABV: 8.0%

Hops: Hallertau Blanc

Malt: ESB, Spelt, Honey

With the craft brewing community being so supportive and collaborative, it was only a matter of time before Old Yale got together with another brewery. Our friend Jeremy Taylor, Head Brewer at 2 Crows Brewing said it best: “It’s always awesome to hang with good friends, new and old, put your heads together and create something fun, having a few great beers along the way.”

The Oak Aged Braggot Collab joins our Trailblazer Series; a single batch limited release line that is here today, gone forever (once we sell out of our first and only batch). You can find this new brew NOW, for a limited time in the tasting room (in flights, pours, growler fills and 650 ml. bottles) and in select Private Liquor stores, restaurants and bars.

Cheers friends!

 

Beer Cocktail: Caramel Macchiato Stout

Sweet and delicious, this beer cocktail tastes like a caramel macchiato… that’s right Starbucks, we’re coming for you!

This one is BREW-tiful and we really love it a LATTE, seriously… words cannot ESPRESSO how much we enjoyed this one! But enough with the coffee puns, here’s how you make this delicious beer cocktail…

PS. There is no actual coffee added to this beer cocktail

Ingredients:

• Old Yale Brewing Sasquatch Stout, ABV 5.0%, IBU 15
• Caramel Vodka
• Kahlua
• Whip cream

Step 1:
In your 12 oz. Old Yale Brewing glass, add 1 oz. Caramel Vodka

Step 2:
Add 1 oz. Kalhua and stir

Step 3:
Fill the remainder of the glass with our award-winning Sasquatch Stout

Step 4:
Top with a mountain of whip cream and enjoy!!

Serves 1

Recipe by Joanna, Old Yale Brewing Tasting Room Manager

 

Beer Cocktail: Black Velvet, if you please…

First made in London in 1861, the Black Velvet beer cocktail is made with 1-part stout and 1-part white, sparkling wine or champagne. At Old Yale Brewing, we’ve tweaked the recipe to suit our award-winning Sasquatch Stout with a bit of a twist…

Traditionally served in a champagne flute, our Black Velvet is best served in an Old Yale 12 oz. glass, you can pick yours up in our tasting room, along with our Sasquatch Stout, available in 650ml bombers or in a tall can 4-pack (473ml). Here’s how you make this delicious cocktail:

Ingredients:
• Old Yale Brewing Sasquatch Stout, ABV 5.0%, IBU 15
• White sparkling wine
• Orange wedge

Step 1:
Fill your 12 oz. Old Yale Brewing glass with approx. 6 oz. of our award-winning Sasquatch Stout (should sit in the middle of the OYB logo)

Step 2:
Fill the remainder of the glass (approx. 5 oz.) with your desired white, sparkling wine.

Step 3:
Garnish with an orange wedge and enjoy!!

Serves 1

Recipe by Joanna, Old Yale Brewing Tasting Room Manager

 

Beer Cocktail: Gingerbread Stout

Who needs a gingerbread cookie when you can have a gingerbread stout…

With only 4 ingredients, this one’s quick and easy to make! All you need to do is pick up your 12 oz. OYB glass from our tasting room and a bomber (or 2) of our Sasquatch Stout and follow these instructions…

Ingredients:
• Old Yale Brewing Sasquatch Stout, ABV 5.0%, IBU 15
• Gingerbread syrup
• Gin
• Nutmeg

Step 1:
Fill your 12 oz. OYB glass with approx. 8 oz. of our award-winning Sasquatch Stout (should sit at the top of the OYB logo)

Step 2:
Add 1 oz of gingerbread syrup and 2 oz. of your desired gin and stir

Step 3:
Using a frother, add one shot of the stout and shake, spoon the foam and place on top of the cocktail

Step 4:
Add a dash of nutmeg to the top of the foam and enjoy!

Serves 1

Recipe by Joanna, Old Yale Brewing Tasting Room Manager

 

12 Days of Beermas is back at Old Yale!

To celebrate the holidays, your pals at Old Yale have been furiously working on some experimental recipes over the past few months. Our staff have designed and brewed their own test-batch beer with the help of our awesome brewmaster, Nick – and we’re SO excited to share these creations with our friends!!

Here’s how Beermas works:

Starting December 12, we’ll be releasing NEW brews each day (excluding Dec 19) up until Dec 24th (open at 11am). Each beer will be announced on social media daily, prior to the tasting room opening AND the beer will be available at 5pm (available at 11am on Dec 24). In order to get your hands on these unique brews, you have to purchase one of these special 2017 Beermas Snowflake Boston Round Growlers ($10ea) – we’re only selling 100 of them! If you don’t have one, you won’t be able to get a growler fill ($9/fill). If you do have one, you can get ONE fill each day (limit 1 fill per person/per day/per beer). Note: we cannot guarantee a fill to all Holiday growler holders every day. Beermas is a first come, first serve program.

Check out our social pages and this blog post each day to find out the brew before it’s available. If you don’t want a growler but still want to try each beer, you can grab it in a taster glass, on a flight OR one 12oz pour.

We sold out of growlers last year and the beers went quickly so don’t miss out! We’ve pushed the limits on these beers and your taste buds might not ever forgive you if you don’t participate. Whew… who wants a beer?

+ Day 1, Dec 12: Orange Juniper Berry Double IPA – 7.0%, developed by our Brewmaster, Nick

+ Day 2, Dec 13: Chili & Chocolate Dark Vienna Lager – 6.0%, made by our Senior Brewer, Trevor

+ Day 3, Dec 14: Imperial Peanut Butter Stout – 8.5%, created by our Master of Distribution (delivers our beer), Dale

+ Day 4, Dec 15: Hazed and Confused White ISA – 4.0%, from the mind of Zach, our Operations Manager

+ Day 5, Dec 16: Wreck the Halls Cherry Black IPA – 7.0%, brewed by Chris, Sales Representative (Vancouver)

+ Day 6, Dec 17: Feelin’ Saucy Cranberry Ginger Sour – 5.0%, made by Laura, Sales Representative (Lower Mainland) and Tamara, Events Coordinator

+ Day 7, Dec 18: Steep by Steep Lavender Earl Grey Best Bitters – 4.5%, created by Heather, Marketing Coordinator and Lauren, Tasting Room

+ Day 8, Dec 20: Not My Gum Drop Buttons Gingerbread Ale – 6.0%, from the minds of our Production Assistants: Brittney & Derek

+ Day 9, Dec 21: Citizen Candy Cane Altbier – 5.5%, made by our Brian, Assistant Brewer

+ Day 10, Dec 22: Christmas Thyme Turkey Dinner Table Bier – 4.0%, created by Tasha, Sales Representative (Fraser Valley) & Kellen, Tasting Room

+ Day 11, Dec 23: Wassailing Queens Winter Warmer – 10.5%, brewed by Joanna, Tasting Room Manager & Ericka, Tasting Room

+ Day 12, Dec 24: Son of a NUT Cracker Smoked Hazelnut Dunkelweizen – 5.5%, developed by Mireille, Accountant & Keifer, Assistant to the Master of Distribution (also delivers our beer)

 

 

 

We’re hiring! Tasting & Event Brand Ambassador

The Tasting & Events Brand Ambassador will work both with the Tastings & Event/Tasting Coordinator as well as independently to execute all Metro Vancouver tastings and brewery related events.

This Role requires a high level of organization, well developed communication skills, and advanced product knowledge. The taster is an integral member of the customer service and sales team and will work closely with these teams to ensure that Old Yale Brewing is well represented within the community.

This position reports to the Tastings & Event/Tasting Coordinator (TEC)

Responsibilities:

  • Strong knowledge of all Old Yale Brewing product s
  • Actively engage customers with product information
  • Achieve sales goals and targets that are set by the TEC
  • Goal tracking and reporting

Skills & Qualifications

  • Exceptional interpersonal skills
  • 1 year experience in a demo or sales role is an asset
  • Serving it Right Certification
  • Flexibility to work evenings/weekends
  • Available to work on a regular basis
  • Knowledge of Old Yale products and/or willingness to learn

Old Yale Ambassador Qualities

  • Outstanding people skills
  • You are upbeat and exude positivity
  • The outdoors are your playground
  • Love to have fun but are reliable and responsible

Physical Requirements

Must be able to

  • Climb stairs
  • Lift and move up to 50lbs.
  • Twist and turn
  • Reach over shoulders
  • Bend/squat for an extended duration of time
  • Work long hours on his/her feet

Hours of Work 

This is a part-time casual position. The employee schedule will include weekday, weekend and evening work. The position will require travel to and from varying locations and events.

To apply, email your resume and cover letter to tamara@oldyalebrewing.com 

NEW BREW: Himalayan Salted Caramel Porter

Our newest Trailblazer Brew: Himalayan Salted Caramel Porter is now available!!

The Porter is brewed with a variety of specialty malts, which lends smoothness and depth to its body. Additions of Himalayan salt, lactose and vanilla add a sweet caramel finish leading to lingering saltiness on the palate, perfect to satisfy your holiday cravings!

ABV: 6.0%

Hops: Magnum

Malt: ESB, chocolate, crystal

The Himalayan Salted Caramel Porter joins our Trailblazer Series; a single batch limited release line that is here today, gone forever (once we sell out of our first and only batch). You can find the new brew NOW, for a limited time in the tasting room (in flights, pours, growler fills and 650 ml. bottles) and in select Private Liquor stores, restaurants and bars.

Cheers friends!

 

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.