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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.


Sláinte!



suds@metronews.ca













Beer and Cheese Dip

• Serves 4 cups


INGREDIENTS:


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


DIRECTIONS:


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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