1860’ Beer Brewing - Part 2 Video

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Brewing Beer 1860's Style at Black Creek Pioneer Village

Beer.... It's just always been here, we've been brewing beer since before we could write it down. So it only seems fitting that Black Creek Pioneer Village in Toronto, which gives us a glimpse into life in Ontario from the 1790's to the 1860's, now has a working brewery. This brewery replicates what the 1860's brewing experience could have been like. This is brewing at it's most basic, and probably most honest; a small copper kettle, with the beer fermented and aged in oak casks. Production was meant to be sustained by locally grown ingredients, and served to the local population. Over the three segments in this series we will talk with Ed the brewer, to learn about this early experience and to taste the beers that they are brewing. Black Creek Dark Ale is a full-bodied brown ale. This drink is characterized by a warm caramel chocolate flavour derived from the roasted malts used to make it. Black Creek Dark Ale is a perfect complement to sharp cheeses, meats or roasted vegetables at any time of the year. Black Creek Pale Ale uses predominantly pale or lightly-roasted malts. This beer has a full, airy taste with more hops than darker ales. Black Creek Pale Ale is a great choice with salads or spicy foods, or as a cool refreshment in warm weather. Black Creek Porter is a dark-coloured beer developed in the 1750s. Porter has a heavier flavour and aroma and a slightly sweet taste. Its name probably originates in the belief that this strong, nourishing drink was ideal for hard-working porters and labourers. Black Creek Porter is wonderful on its own, or with salty snacks. Black Creek India Pale Ale was first brewed in England in the 18th century and was much more heavily hopped than most ales to ensure it did not go bad on the long voyage to supply the British troops in India. Black Creek India Pale Ale has a crisp, noticeably hoppy flavour and is a delicious on warm summer days. Twice daily, visitors can join the Black Creek Historic Brewery Tour to learn the whole story of how beer was made, starting with how the ingredients are grown, right through to sampling the beer. You can see where grain was milled and how barrels were made at the Cooperage. They already have hops growing in their gardens and are working toward to having barley produced on site and developing their own malting operation.

Pioneer Brewing

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Brewing at Black Creek Pioneer Village Part 2

Glen: So what styles are here?

Ed: There’s four styles that we’re brewing right now, an India Pale Ale, A Brown Ale, a Porter and a stove.

Glen: A stove.

Ed: Yes.

Glen: And those are types of beer that would have been served in 1860’s

Ed: Absolutely there yes.

Glen: So I’ve heard in your match time. This would have in the 1860’s probably come from the field just to out the door or down the street or within a very short distance from the brewery because that’s something which you’re hoping to do here as well.

Ed: That is the plan, we have a long term plan and we want to eventually make what’s called a one mile beer where the hops and barney will be growing here right on the property with any lock anyhow.

Glen: You can’t get lower Caribbean foot print than one mile.

Ed: That’s right.

Glen: So tell me about the beer. How does this beer differ from say a craft brewed that’s available today or a mass market brew.

Ed: Okay well the first thing you notice here is this beer has a very strong okay taste to it and the reason is because we are actually fermenting and serving at the oak barrels here and there is hue brew we always do that and the second thing you will notice is the beer would be what we consider flat because we don’t use any type of artificial carbonization but back then it would actually be considered carbonated. There is a little main difference.

Glen: So any carbonation that’s in that cask is residual from still leaving in –

Ed: We eventually want who try and experiment and try to prime one of the cask and see if it will actually hold the carbonization but that’s something we’ll try down the road.

Glen: So you’re still under an experimental stage.

Ed: While the brewery is only been open now for three weeks so we’re still working on a few different things there and making some progress and definitely.

Glen: So you’ll be brewing here three times a week during the tourist season and during interpretation for gas as well. So I’m trying to educate people about what life is like an 1860’s and what would have been happening in a free house like this.

Ed: Absolutely. This is a half way house and I’m going to through where without you so recently located half way between Kingston and Toronto so people probably would have been stopping here for the night and having a beer with you and historically we can’t prove it yet but we think that there may have been and actual brewery in this building.

Glen: In this building in the 1860’s.

Ed: Yes, that’s right.

Glen: Just the outside of the road.

Ed: Yes.

Glen: The alcohol content of this beer in the 1860s that would have been quite low.

Ed: Not necessarily no.

Glen: No.

Ed: They would have had the standard beer that we make here and then what they would have done is because if you want to take a look at the mash on there once we rinse the greens of and try to get as much sugar of the greens, they’re still quite a bit of residual sugar out there and what they would have done is they would have done is they would add it more water on there and they would have just purge it and they would have called me to something called a table beer which would have been 2 or 3% alcohol.

Glen: Okay.

Ed: And that would have been served by just about everybody and including children would have been drinking at as well it would have been like 1 or 2 % alcohol.

Glen: 1 or 2 % alcohol.

Ed: Yes.

Glen: But much safer than the drinking water.

Ed: Absolutely.

Glen: Thank you.

Transcription by: Scribe4you Transcription Services

1860’ Beer Brewing - Part 2

1860’ Beer Brewing - Part 2 -

1860’ Beer Brewing - Part 2 -