Beer&BBQ : Mill St.Traditional Ginger Beer & Grilled Spicy Satays

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The Beer

When Mill Street Brewery started bottling in 2002, it banked on an organic beer drawing an audience to an otherwise neglected theatre. Craft beers were gaining in popularity, but no other Ontario brewery was committing to a completely organic brew.

Despite asking beer drinkers to hoist smaller, daintier bottles, the unique beverage held its own. Within a few years, the brewery had expanded its menu, adding Tankhouse Ale, Coffee Porter and Stock Ale to its offerings.

Canada’s Brewery of the Year in 2007, 2008 and 2009, Mill Street now bottles six labels and kegs several more. Distribution is coast to coast, while rotating seasonal and cask beers have added yet another draw to the Mill Street brewpub in Toronto’s historic Distillery District.

After years of steady sales, Original Organic Lager in now surging in popularity as more consumers go eco. In fact, the entire brewery is taking great green strides, and we love them for it.

The Bar-B-Que

During the recent Ontario Craft Beer Week, Mill Street brewmaster Joel Manning and International Centre Executive Chef Joseph Levesque served up this great summer beer pairing.

In the past, we have cooked with many of Mill Street’s beers, including Organic Lager, Stock Ale, Lemon Tea Ale and Tankhouse Ale. Mill Street’s summer release of Traditional Ginger beer is the perfect match to easy, spicy grilled satays on the barbecue.

Marinate tender beer skewers in a blend of Mill Street Traditional Ginger beer, minced ginger root, chopped cilantro, five spice, hoisin sauce and your favourite chopped chili peppers. Cook on the hot summer grill. Finish the dish by adding some grilled baby bok choy and some king mushrooms, ideally grown locally.

bottle image courtesy of Mill St. Brewery
About Joseph Levesque & Trevor Lui : Executive Chef Joseph Levesque and event-expert Trevor Lui, two-time Wine & Cheese Show “Chef & Sommelier Pairing Competition” winners, have successfully taken their local movement to a new level, developing unique platforms based on sourcing local producers.

Talent Executive Chef Joe Levesque is a next-generation culinary artist. He apprenticed under Lee Parsons in Niagara-on-the-Lake for the prestigious Vintage Inns. He then joined the Fairmont chain, refining his skills at Banff Springs before moving to Toronto’s Royal York as Head Banquet Chef. His clients have included President Bill Clinton, Senator Robert Kennedy, and actors Michael Douglas and Meg Ryan.

Trevor Lui is currently the Director of Operations & Sustainability at the International Centre, one of Canada’s largest and most diverse event facilities. In a career spanning two decades, he has helped to produce some of the largest and most prestigious events in Ontario, involving everyone from heads-of-state to celebrities like Paul Anka, Michael Buble and Andrea Bocelli. You can also catch Trevor in past episodes of Food Network’s The Heat and Daytime. 

The 17th Annual Toronto’s Festival of Beer is this August 5, 2011, and Bamboo is very excited about some of the craft breweries involved. Bring on the (eco) sampling.Visit  Flying Monkey’s Wizard of Odd booth at Toronto’s Festival of Beer, this August 5, 2011, at Bandshell Park, Toronto, Ontario (tickets C$38.50 each).And be sure to check out @BambooMagazine on Twitter all this month—we are giving away one free set of festival tickets each day!