Bambay is cooler than a lot of ’em

<p>Bambay is a delicious beer ... if you have a sweet tooth, mon. Traditionalists, forget this beer.</p>




Brick Brewing president Jim Brickman holds up his new Brickman Founder’s Pilsner and citrusy summer release Bambay at the Waterloo brewery.


Bambay is a delicious beer ... if you have a sweet tooth, mon.

Traditionalists, forget this beer.

It’s made with sour oranges and Caribbean grapefruit native to the Bahamas where Jim Brickman is a frequent visitor. He’s known to many as the pioneer of the Ontario Craft Brewers.

Bambay has a grapefruit nose, a shandy-like foam collar for a head, and it’s carbonation combines remarkably well with its citrus contents when served at colder temperatures. Only a slight aftertaste, and the easiest beer you may ever drink at only 2.5 per cent alcohol.

I tried it for the first time during a recent visit to his fine brewery, Brick Brewing, in Waterloo.

“Jim, this is an outstanding beer,” I marvelled, making him take a step back away from my tidal wave of drool. He was still smiling at this point.

“It’s so citrusy ... man, this is a lot like a cooler.”

(Oops. Wrong word.)

Two crickets and a tumbleweed later, the wrinkles in Brickman’s forehead relaxed, and he reopened his eyes to gaze upon the naive bearded fool in front of him.

“It’s not a cooler,” Brickman said. “It’s a refresher.”

Sorry, Jim. It costs $8.95 for a six at the LCBO.

You’ll find it among the coolers.

(But don’t tell Jim it’s there.)

Return Your Empties: Wanna free tour of The Roundhouse? Bring in a two-four of empties to 255 Bremner Blvd., just southwest of the Air Canada Centre, and you’ll get one. The promotion continues until the end of the month.


Beer and Cheese Dip

• Serves 4 cups


1 cup butter

1 cup water

1 cup all-purpose flour

2 tbsp onions, finely minced

1/2 cup milk

1 tbsp chicken soup base

2 cups Brick Amber Lager

1 tsp dry mustard powder

1 tsp Worcestershire sauce

1/2 tsp Tabasco sauce

1 cup grated old cheddar cheese


Sauté onions in butter until soft. Add flour and mix in roux. Cook for 2-3 minutes. Add milk and stir until the milk is completely incorporated and very thick. Dissolve chicken soup base in water and add to milk mixture. Bring to a rapid boil. Add beer, Worcestershire, Tabasco and mustard powder. Mix well. Bring to a boil and simmer for 10 minutes. Add cheese gradually, making sure each addition is completely melted before adding more. When all the cheese has melted, transfer the mixture into a clean container and let it cool. Serve with toasted pita wedges and enjoy!

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