False Creek

Raspberry Ale

11
4.5
5
COLOUR
False Creek Raspberry Ale
Available Formats:

The Story

Juicy and ultra-refreshing, real Fraser Valley raspberries give it a bright colour and fresh aroma. This summer ale has a pale malt character that accents the bright fruity flavours to make sure it stays refreshing, and not too sweet. Grilled chicken salad, anyone?

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Recipes

Raspberry-Chicken-Salad

Raspberry Chicken Salad

Ingredients
Free-range Chicken breast
4 x 2 oz portions
Raspberries
2 cups
Lemon zest
1 teaspoon
Mixed greens
1 lb
Avocado
1 diced
Toasted hazelnuts
1/2 cup
Eggs
4 poached
Vinaigrette
Raspberries
1/2 cup, crushed
Olive oil
1/2 cup
White wine vinegar
1/4 cup
Dijon mustard
1 teaspoon
Salt & Pepper
to taste
Method
Serves: 4 VINAIGRETTE: Mix all ingredients together. METHOD: Take half of the raspberries and mash in a bowl with lemon zest. Marinate chicken breasts in raspberry mash overnight. Pat chicken dry on paper towel and grill on BBQ until cooked through. Toss the remaining raspberries with greens, avocado and hazelnuts. Dress lightly with the raspberry vinaigrette. Serve with chicken and a poached egg.
Rasberry-Mousse-with-Baslamic-Gelee

Raspberry Mousse With Balsamic Gelee

Ingredients
Raspberry puree
110 ml
Icing sugar
12.5 grams
Lemon juice
1/4 lemon
Gelatin leaves
4 grams
Cream
80 ml
Top
Balsamic vinegar
30 ml
Sugar
20 grams
Water
25 ml
Gelatin leaves
1/2 gram
Method
Serves: 2 Whip up the cream and set aside. Bloom the gelatin leaves in cold water. Warm up the puree, icing sugar, and lemon juice over medium heat. Add the bloomed gelatin leaf to the warm puree off the heat. Pour this over the whipped cream and mix well. Pour this evenly to portion it. Bloom the gelatin leaf in cold water. Warm the balsamic vinegar, sugar and water over medium heat. Add the bloomed gelatin leaf to the warm ingredients. Let this cool for sometime before pouring over the set mousse. Recipe by Savoury Chef
Roast-Halibut-with-Peach-and-Pecan-Butter

Roast Halibut with Peach and Pecan Butter

Ingredients
Wild BC Halibut
4 portions
Lemon zest
1 tablespoon
Butter
1 cup
Fresh peach
1 pitted and halved
Toasted pecans
4 tablespoons, chopped
Honey
1 tablespoon
Salt
to taste
Method
Serves: 4 Roast peaches at 350 approx 10 minutes until soft. Cool and chop roughly. Melt butter in pot over low heat, add peaches, pecans, lemon zest and honey. Mix and set aside. Season halibut with salt and sear in pan until golden brown and finish in oven approx 5 minutes. Spoon butter over halibut and serve. Recipe by Savoury Chef
Ingredients
Free-range Chicken breast
4 x 2 oz portions
Raspberries
2 cups
Lemon zest
1 teaspoon
Mixed greens
1 lb
Avocado
1 diced
Toasted hazelnuts
1/2 cup
Eggs
4 poached
Vinaigrette
Raspberries
1/2 cup, crushed
Olive oil
1/2 cup
White wine vinegar
1/4 cup
Dijon mustard
1 teaspoon
Salt & Pepper
to taste
Method
Serves: 4 VINAIGRETTE: Mix all ingredients together. METHOD: Take half of the raspberries and mash in a bowl with lemon zest. Marinate chicken breasts in raspberry mash overnight. Pat chicken dry on paper towel and grill on BBQ until cooked through. Toss the remaining raspberries with greens, avocado and hazelnuts. Dress lightly with the raspberry vinaigrette. Serve with chicken and a poached egg.
Ingredients
Raspberry puree
110 ml
Icing sugar
12.5 grams
Lemon juice
1/4 lemon
Gelatin leaves
4 grams
Cream
80 ml
Top
Balsamic vinegar
30 ml
Sugar
20 grams
Water
25 ml
Gelatin leaves
1/2 gram
Method
Serves: 2 Whip up the cream and set aside. Bloom the gelatin leaves in cold water. Warm up the puree, icing sugar, and lemon juice over medium heat. Add the bloomed gelatin leaf to the warm puree off the heat. Pour this over the whipped cream and mix well. Pour this evenly to portion it. Bloom the gelatin leaf in cold water. Warm the balsamic vinegar, sugar and water over medium heat. Add the bloomed gelatin leaf to the warm ingredients. Let this cool for sometime before pouring over the set mousse. Recipe by Savoury Chef
Ingredients
Wild BC Halibut
4 portions
Lemon zest
1 tablespoon
Butter
1 cup
Fresh peach
1 pitted and halved
Toasted pecans
4 tablespoons, chopped
Honey
1 tablespoon
Salt
to taste
Method
Serves: 4 Roast peaches at 350 approx 10 minutes until soft. Cool and chop roughly. Melt butter in pot over low heat, add peaches, pecans, lemon zest and honey. Mix and set aside. Season halibut with salt and sear in pan until golden brown and finish in oven approx 5 minutes. Spoon butter over halibut and serve. Recipe by Savoury Chef