Since Taylor is a graphic designer, we have a lot of fun creating our own packaging, labels, custom caps, and more for our homebrews.
After designing these labels, we printed them off onto regular paper with a laser printer. Applying them to the bottles is as simple as dipping the labels into a bit of milk, placing them onto the bottle, and dabbing with a paper towel to clean up any excess drips. The milk adheres the label to the bottle well enough until you run it under warm water (then it comes right off).
Our lovely friend Andrea was kind enough to pick up this huge metal beer trough on the side of the street in Parkdale and carry it all the way home. It served as an amazing display feature and beer cooler.
We decided to pair home made pizzas with each of the beers we were sampling. We made our own dough and sauce (recipes can be found here), and assembled three differently topped pizzas.
We paired our Hard Workin’ Summer Saison with a simple margherita pizza. This saison turned out really nicely, after letting it age long enough. It is a nice simple saison, bright and fruity, with a subtle sweetness and pear-like flavour. We found it paired well with a fresh and simple margherita pizza. The basil worked well with the mild earthy taste of the saaz hops used in the saison.
One of our favourite homebrews so far is our Honey Mooner Porter, brewed with toasted coconut and vanilla. Obviously, being inspired by our honeymoon on Maui, we had to pair this beer with a hawaiian pizza! We made a pretty straight forward hawaiian which included pineapples, bacon, ham, and a bit of BBQ sauce along with the tomato sauce. We went a step further and added some shredded coconut to top it all off. The porter is rich, silky, and sweet, with nice hints of chocolate, toasty coconut, vanilla, and a very subtle roastiness. The beer and the pizza were amazing together, and brought back all of the wonderful memories of Hawaii.
Finally we served our Pride and Joy IPA with a bacon and brussel sprout pizza. Our IPA has turned out to be another one of our favourite recipes so far. We brewed it using only Citra hops (which are deliciously fruity), and dry-hopped with even more Citra hops. The result is an awesomely palatable IPA that’s not overly bitter, but full of juicy, citrusy hop flavour and aroma. It finishes with a nice, soft, subtle bready malt character. We think this citrusy IPA was a nice compliment to the brussel sprout and bacon pizza, which usually benefits from a splash of citrus juice in the recipe anyway.
We had an amazing time with our friends and the response to our home brew was better than expected. Now we are hard at work brewing beers for our next tasting event!