Posts tagged craft beer
Beer 101: What Are Hops?
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When it comes to beer, there’s one ingredient that probably gets talked about more than any other.


You could argue that hops are the most important part of beer. Without them, beer would more or less be coloured water. Some flavour could still be drawn from the other ingredients such as yeast and malt, but hops are what makes beer what it is.

Whether you like big hoppy flavours or not, almost every beer contains hops. So even if you don’t like bitter flavours that some hops bring, you won’t be able to enjoy your favourite suds without them. 

There was a time when hops weren’t used in beer. The first documented use of hops in beer dates all the way back to the 9th century. However, it wasn't until a few centuries later that Hildegard von Bingen, a German mystic, became the first person to talk about hops in a scientific manner. 

Before hops, gruit, a variety of herbs and spices, was the most popular way to flavour beer. Over time, brewers started to realize that beer lasted much longer when brewing with hops instead of gruit. Add that to the fact that hops also have antibacterial qualities, it’s no surprise that they quickly became the favourite of brewmasters everywhere. 

At their core, hops are the flowers of the hop plant known as Humulus Iupulus. These plants can basically be grown anywhere, including right here in Saskatchewan, where many of our local brewers source their hops from. 

While hops are generally associated with bitter flavours, different type of hops can infuse different flavours into beer. They can be floral, piney, fruity, citrusy, and yes bitter, among others. 

Brewers will generally add hops to their beers in a couple of different ways. They’ll either come dried out or in their natural form. Dry hops require less work to get brewing but they do need to be boiled in the beer to bring out more flavours. Hops in their natural form require extra equipment, mostly a hopback, in order to be used in a batch of beer. A hopback draws out the oils in the flower that provide the flavour. 

Most brewers, including here in Saskatchewan, use dried hops and Rebellion in Regina is only one of the few who have a hopback machine. 

There’s no right or wrong answer, ultimately it comes down to the preference of the brewer and of course whether they have the funds to invest in the equipment or not. 

Hopefully, you’ve learned a little more about one of beers most important and misunderstood ingredients.

What’s your favourite hop-driven flavour? Comment below and let us know!

The Best Beer + Pizza Combinations You Need To Try

If there’s anything better than beer and pizza, then I haven’t been able to find it yet. 

When it comes to food and drink combos, a slice and a brew might be one of the all time classics. It’s comfort food and drink at it’s best. Crispy crust, tangy sauce, melty cheese and ice cold beer. I’m getting hungry and thirsty just thinking about it. 

While we love beer and pizza, have any of us really put a whole lot of thought into it? I know I haven’t. I know whenever I grab some pizza to go, I usually just pull something good out of the fridge for my glass and don’t think much of it. 

There’s certainly nothing wrong with that. Any beer and pizza combination is sure to be a good one, but some beers do in fact taste better with certain pizzas. 

So, which brew should you pair with your ‘za? Well, according to American pizza chain Home Run Inn, some of the all-time favourites work well with the following beers:

Cheese: If you like your pizza simple, then an American Pale Ale should be your beer of choice. APAs offer up a slight bitter profile to cut through all that thick, rich cheese. 

Available at Happy Hour: Steamworks Pale Ale, Nokomis Pale Ale

Pepperoni: When it comes to the all-time classic pizza, nothing goes better with pepperoni and cheese then a brown ale. A lightly spiced pepperoni is balanced off nicely by a brown ale that offers up light hints of sweetness. 

Available at Happy Hour: Nokomis Brown Ale, Corsaire Brown Ale

Vegetarian: For a veggie pizza, you don’t want to overpower the pizza with big bold flavours. Something like a Kolsch or a light pilsner will allow the vegetables to shine.

Available at Happy Hour: High Key Johnny Kolsch, Phillips Pilsner

Meat lovers: If all you want on a pizza is a pile of meat, then you want a dark strong beer. If it could be a smoked dark beer, even better. Those bold flavours help give the meat a more authentic flavour.

Available at Happy Hour: Rebellion Oatmeal Stout, Collective Arts Stranger Than Fiction Porter

Hawaiian: While some may not agree with pineapple on pizza, this crowd pleaser is here to stay. The best brew to drink with this controversial pie is a golden ale. The light, citrus hop pair well with the saltiness of the bacon and the tart pineapple. 

Available at Happy Hour: Nokomis Golden Ale, Rebellion Lentil Cream

What’s your favourite beer and pizza pairing? Comment below and let us know. 

Growler 101: Everything You Need To Know About Those Little Brown Jugs Of Beer

If you’ve been to Happy Hour, you’ve probably noticed someone walking in or out with a little brown jug.

If you don’t know, those are growlers and they’re one of the most popular ways to bring delicious, fresh, local beer home to enjoy. At Happy Hour, we just so happen to have one of the best systems available for filling growlers and we’re pretty proud of that.

Even though the popularity of the growler has taken off over the past couple years, the growler as we know it today was actually introduced by the Otto Brothers Brewing Company based out of Wyoming back in 1989.

Why are they called growlers? Well, that’s a good question. As the story goes, back in the 19th-century people used to bring fresh beer home from their local pubs using a small pail. Legend has it that carbon dioxide that escaped from the lid as the beer sloshed around inside made a noise that sounded a lot like a growl. Hence, the growler. (A 32oz growler is generally known as a “howler” because it’s half a growler.)

Luckily for us today, serious improvements have been made to the growler and we don’t have to worry about CO2 escaping the bottle before we open it. I can’t imagine the beer from the old pails would have tasted all that good by the time people got home.

There are more options than ever when it comes to growlers today if you’re thinking about taking the plunge.

The most popular, and cost-effective, remains the 64oz and 32oz brown jugs with twist on caps. However, you can also pick up insulated growlers, growlers that look like small kegs, clear jugs, there’s even new fancy growlers that come with a tap and hold small CO2 cartridges to keep your beer fresh. Whatever your growler preference may be, there's plenty of them, and we can fill all of them at Happy Hour.

A filled, unopened, growler should generally be consumed within 7 to 10 days depending on how it’s been filled. You’ll get a few extra days if you’ve had a growler filled with our Pegas filling station. If your beer is coming straight from the tap, then you’ll want to drink it much sooner, usually a day or two. Once the seal has been broken, you should enjoy your beer within 24-36 hours.

Now that your growler is empty, it’s time to take care of it so you can fill it up again. The first step is to rinse out the inside of the jug with scorching hot water. The sooner you can do this after the growler is empty the better. No soap is required, and it’s actually recommended that you do not use any dish soap when cleaning out your growler as it can leave a residue and your beer will likely taste funky the next time you fill it.

At Happy Hour, we spray your growler with a food-safe sanitizer before filling it. It’s extremely important that your growler is properly cleaned. If a growler is too gross, we won’t fill it. It’s not good for you or the beer.

After rinsing out your growler, you’ll want to let it dry upside down on a dish rack if possible. Then either bring it back for another fill or store it in a cool, dry place. Humidity is not a growlers best friend.

So, now that you know a little more about growlers, the only question left to be answered is, what will it be?