English Bay

Pale Ale

18
5
5
COLOUR
Available Formats:

The Story

From its origin as a sandbar where people came to fish, to the bustling and iconic destination it has become, Granville Island is ever evolving and changing. But one thing that hasn't changed is the commitment to craft. Whether at the sawmills, factories or countless artisinal shops and galleries that have called the Island home, generations of workers have put quality and craftsmanship above all else. It's this dedication that carries through to this day in the long-running favourite, English Bay Ale. Following the same recipe since 1987 when the better beer movement was just beginning, this malt-forward original is not too bitter and brings forth the luscious, caramel complexity of a classic Canadian "microbrew".

Explore

or see them all

Recipes

Cheddar Ale and Apple Soup

Ingredients
Butter
1/2 cup
Onions
1 cup, peeled and diced
Carrot
1/2 cup, peeled and diced
Celery
1/4 cup, peeled and diced
Granny Smith Apples
1 cup, core removed and diced
Flour
1/4 cup
English Bay Pale Ale
1 can
Chicken Stock
1 1/2 cups
Heavy Cream
1 cup
Cheddar Cheese
2 cups grated
Sea Salt
To taste
Black Pepper
To taste
Worcestershire
Few dashes
Method
Saute onions, carrots and celery in butter until soft. Add flour and mix until flour is incorporated in butter completely and no lumps remain. Combine chicken stock and Pale Ale and slowly add to the flour and vegetable mixture over medium heat. Bring to a simmer and add apples. Bring soup back to a simmer and cook for 20 minutes. Puree soup in blender until smooth. Return to a pot over low heat and add cheddar cheese, Worcestershire and cream and season to taste. Recipe by Savoury Chef
Malt-Creme-Brulee

Malt Crème Brûlée

Ingredients
Cream
500 ml (2 cups)
Sugar
55 grams (4 1/2 tablespoons)
Egg Yolks
3
Horlicks Brand Malt Powder
80 grams (3/4 cup)
Vanilla Extract
5 ml (1 teaspoon)
Extra Sugar
For Brulee Tops
Garnish with Whipped Cream
100 ml (1/2 cup)
White Chocolate (chopped)
30 grams (3 1/2 tablespoons)
Method
In a stainless steel bowl whisk the egg yolks and half the sugar. In a stainless steel saucepan bring the cream, remaining sugar and vanilla to a low simmer. Temper the egg yolk and sugar mixture with the warm ingredients from the saucepan before it comes to a boil. Pour the mixture into 4 small oven safe bowls or ramekins. Place the 4 bowls/ramekins in a water bath covered with an aluminum foil into an oven set at 280° F for about 30 minutes or until set. Once set remove from the oven and let cool at room temperature. Refrigerate over night. Sprinkle sugar and use a blowtorch to Brule until caramelized. Roughly chop 30 grams of White Chocolate into small pieces. Whip 100 ml of Whipping Cream and add the White Chocolate to the whipped cream. Using a piping tip pipe the cream on top of the Brule to garnish it. Recipe by Savoury Chef
Stilon-Souffle

Stilton Soufflé

Ingredients
Butter
50 gr (3 1/2 tablespoons)
Flour
50 gr (6 1/2 tablespoons)
Milk
250 ml (1 cup)
Stilton Blue Cheese
50 gr (2 oz)
Salt
1 teaspoon
Egg Yolks
3
Egg Whites
4
Method
Butter and flour 4 ramekins and pre heat oven to 425. Melt butter in saucepan, add flour to form a roux. Slowly stir in milk over medium heat. Move mixture into a bowl and mix in egg yolks and blue cheese. In a separate bowl whisk egg whites until they form firm peaks. Fold into blue cheese mixture. Fill ramekins to ¾ full and bake at 425 for 18 minutes. Serve souffles in ramekins immediately. Recipe by Savoury Chef
Ingredients
Butter
1/2 cup
Onions
1 cup, peeled and diced
Carrot
1/2 cup, peeled and diced
Celery
1/4 cup, peeled and diced
Granny Smith Apples
1 cup, core removed and diced
Flour
1/4 cup
English Bay Pale Ale
1 can
Chicken Stock
1 1/2 cups
Heavy Cream
1 cup
Cheddar Cheese
2 cups grated
Sea Salt
To taste
Black Pepper
To taste
Worcestershire
Few dashes
Method
Saute onions, carrots and celery in butter until soft. Add flour and mix until flour is incorporated in butter completely and no lumps remain. Combine chicken stock and Pale Ale and slowly add to the flour and vegetable mixture over medium heat. Bring to a simmer and add apples. Bring soup back to a simmer and cook for 20 minutes. Puree soup in blender until smooth. Return to a pot over low heat and add cheddar cheese, Worcestershire and cream and season to taste. Recipe by Savoury Chef
Ingredients
Cream
500 ml (2 cups)
Sugar
55 grams (4 1/2 tablespoons)
Egg Yolks
3
Horlicks Brand Malt Powder
80 grams (3/4 cup)
Vanilla Extract
5 ml (1 teaspoon)
Extra Sugar
For Brulee Tops
Garnish with Whipped Cream
100 ml (1/2 cup)
White Chocolate (chopped)
30 grams (3 1/2 tablespoons)
Method
In a stainless steel bowl whisk the egg yolks and half the sugar. In a stainless steel saucepan bring the cream, remaining sugar and vanilla to a low simmer. Temper the egg yolk and sugar mixture with the warm ingredients from the saucepan before it comes to a boil. Pour the mixture into 4 small oven safe bowls or ramekins. Place the 4 bowls/ramekins in a water bath covered with an aluminum foil into an oven set at 280° F for about 30 minutes or until set. Once set remove from the oven and let cool at room temperature. Refrigerate over night. Sprinkle sugar and use a blowtorch to Brule until caramelized. Roughly chop 30 grams of White Chocolate into small pieces. Whip 100 ml of Whipping Cream and add the White Chocolate to the whipped cream. Using a piping tip pipe the cream on top of the Brule to garnish it. Recipe by Savoury Chef
Ingredients
Butter
50 gr (3 1/2 tablespoons)
Flour
50 gr (6 1/2 tablespoons)
Milk
250 ml (1 cup)
Stilton Blue Cheese
50 gr (2 oz)
Salt
1 teaspoon
Egg Yolks
3
Egg Whites
4
Method
Butter and flour 4 ramekins and pre heat oven to 425. Melt butter in saucepan, add flour to form a roux. Slowly stir in milk over medium heat. Move mixture into a bowl and mix in egg yolks and blue cheese. In a separate bowl whisk egg whites until they form firm peaks. Fold into blue cheese mixture. Fill ramekins to ¾ full and bake at 425 for 18 minutes. Serve souffles in ramekins immediately. Recipe by Savoury Chef