Island

Lager

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Island Lager
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The Story

A classic never goes out of style. Case in point: our Island Lager, the first beer we brewed when we opened our doors back in 1984. Crisp malty, with a hint of grassy herbal hop aromas, for a clean, refreshing finish that goes well with pretty much anything, pretty much anywhere.

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Recipes

Grilled-Kielbasa-with-Dill-Seed-Cabbage-and-Grainy-Mustard-Pears

Grilled Kielbasa with Dill Seed Cabbage and Grainy Mustard Pears

Ingredients
Kielbasa Sausage
4
Savoy Cabbage
1 head, thinly sliced
Dill Seed
1 tablespoon
Butter
2 tablespoons
Anjou Pears
2 sliced
Olive Oil
1 tablespoon
Grainy Mustard
1 tablespoon
Method
Serves: 4 Preheat BBQ to medium high heat. In a bowl, toss pears with olive oil and mustard and roast in oven at 350 until golden brown, approximately 15 minutes, set aside. Heat butter in sauté pan, add dill seed and cook for 1 minute over low heat. Add cabbage to the saute pan and cook until soft, season to taste. Grill Kielbasa sausage on BBQ until heated through and serve. Recipe by Savoury Chef
Island-Lager-Baby-Back-Ribs

Island Baby Back Ribs

Ingredients
Baby back pork ribs
1 kg (2 1/4 lbs)
Salt & Pepper
Pinch
Canola oil
1/2 cup
White onion, fine chop
1/4 cup
Fresh garlic, fine chop
3 1/2 tablespoons
Red wine vinegar
3/4 cups
Molasses
3 1/2 tablespoons
Honey
3 1/2 tablespoons
Dijon mustard
2 teaspoons
Stewed tomatoes
2 cups
Worcheshire sauce
5 teaspoons
Cayenne pepper
1/2 tablespoon
Spanish paprika
1/2 tablespoon
Method
Serves: 4 Sauce : This makes 1 L, more than what you need for this recipe, but we suggest making 1 L and freezing the rest! Cook onions and garlic in oil in a pot over medium heat until soft. Add remaining ingredients and simmer over low heat for 30 minutes. Let cool and puree in a blender until smooth. Ribs: Peel the membrane off of the ribs. Season with salt and pepper. Put in a single layer on a baking dish large enough to fit the ribs. Cover with foil and cook at 275F for two and a half hours or until tender. Let cool slightly and cut into quarters. Grill on the BBQ over medium heat. Constantly turn the ribs and brush with BBQ sauce until warmed through, caramelized and sticky. Recipe by Savory Chef
Jalapeno-and-Cheddar-Cornbread

Jalapeno and Cheddar Cornbread

Ingredients
Cornmeal
1 cup
Flour
1 1/2 cups
Sugar
1/2 cup
Baking powder
1 tablespoon
Salt
1 teaspoon
Jalapenos
2 tablespoon, chopped
Cheddar cheese
1/2 cup grated
Milk
1 1/2 cups
Eggs
2
Canned corn kernels
1/2 cup, drained
Method
Serves: 4 Preheat oven to 375. Butter and flour an 8 inch cake pan. Combine all dry ingredients. In a separate bowl combine all wet ingredients. Add wet to dry and mix. Pour into cake pan and bake for 30 minutes. Recipe by Savoury Chef
Ingredients
Kielbasa Sausage
4
Savoy Cabbage
1 head, thinly sliced
Dill Seed
1 tablespoon
Butter
2 tablespoons
Anjou Pears
2 sliced
Olive Oil
1 tablespoon
Grainy Mustard
1 tablespoon
Method
Serves: 4 Preheat BBQ to medium high heat. In a bowl, toss pears with olive oil and mustard and roast in oven at 350 until golden brown, approximately 15 minutes, set aside. Heat butter in sauté pan, add dill seed and cook for 1 minute over low heat. Add cabbage to the saute pan and cook until soft, season to taste. Grill Kielbasa sausage on BBQ until heated through and serve. Recipe by Savoury Chef
Ingredients
Baby back pork ribs
1 kg (2 1/4 lbs)
Salt & Pepper
Pinch
Canola oil
1/2 cup
White onion, fine chop
1/4 cup
Fresh garlic, fine chop
3 1/2 tablespoons
Red wine vinegar
3/4 cups
Molasses
3 1/2 tablespoons
Honey
3 1/2 tablespoons
Dijon mustard
2 teaspoons
Stewed tomatoes
2 cups
Worcheshire sauce
5 teaspoons
Cayenne pepper
1/2 tablespoon
Spanish paprika
1/2 tablespoon
Method
Serves: 4 Sauce : This makes 1 L, more than what you need for this recipe, but we suggest making 1 L and freezing the rest! Cook onions and garlic in oil in a pot over medium heat until soft. Add remaining ingredients and simmer over low heat for 30 minutes. Let cool and puree in a blender until smooth. Ribs: Peel the membrane off of the ribs. Season with salt and pepper. Put in a single layer on a baking dish large enough to fit the ribs. Cover with foil and cook at 275F for two and a half hours or until tender. Let cool slightly and cut into quarters. Grill on the BBQ over medium heat. Constantly turn the ribs and brush with BBQ sauce until warmed through, caramelized and sticky. Recipe by Savory Chef
Ingredients
Cornmeal
1 cup
Flour
1 1/2 cups
Sugar
1/2 cup
Baking powder
1 tablespoon
Salt
1 teaspoon
Jalapenos
2 tablespoon, chopped
Cheddar cheese
1/2 cup grated
Milk
1 1/2 cups
Eggs
2
Canned corn kernels
1/2 cup, drained
Method
Serves: 4 Preheat oven to 375. Butter and flour an 8 inch cake pan. Combine all dry ingredients. In a separate bowl combine all wet ingredients. Add wet to dry and mix. Pour into cake pan and bake for 30 minutes. Recipe by Savoury Chef