Lions

Winter Ale

22
5.5
7
COLOUR
Lions Winter Ale
Available Formats:

The Story

Winter is coming—and you’re going to like it. With complex layers of vanilla, cocoa, and caramel, our Lions Winter Ale gives you plenty to get warm and cozy with. This brew is nicely balanced so the sweeter flavours don’t overwhelm. You could call it the ultimate winter comfort brew, perfect with cream-based soups and other winter comfort foods.

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Recipes

Cocoa-Bread-Pudding-with-Caramel-Sauce

Cocoa Bread Pudding

Ingredients
Whole eggs
4
Sugar
30 grams (2½ tablespoons)
Honey
20 grams (4 teaspoons)
Cocoa Powder
50 grams (½ cup)
Milk
200 ml (3/4 cup)
Heavy Whipping Cream
125 ml (½ cup)
Vanilla
2 ml (½ teaspoon)
Cranberries
60 grams (½ cup)
Brioche Bread
300 grams (1½ cups)
Unsalted butter
To coat ramekins
Garnish with Salted Caramel Sauce
Sugar
135 grams (10 tablespoons)
Water
30 ml (2 tablespoons)
Cream
100 ml (½ cup)
Unsalted butter
66 grams (4¾ tablespoons)
Salt
5 grams (1 teaspoon)
Method
Serves: 8 Coat the 3 ramekins with the Unsalted Butter. Whisk the eggs, sugar, honey, vanilla and cocoa powder on medium speed. Turn the speed to low and add the milk and cream. Once the ingredients come together, strain through a fine sieve. Add the cranberries at this time. Slice the bread into 3⁄4 inch thickness. Cut into cubes and lightly toast them in the oven for about 5 minutes at 300° F. Soak the toasted bread cubes in the cocoa custard. Place the soaked bread into the ramekins without pressing it down. Place this in a bain-marie (do not cover with aluminum foil) and into an oven at 340° F until the custard is cooked. Check by inserting a skewer that should come out clean. By this time the tops should be golden brown. In a stainless steel pot add the sugar and 30 ml water. Boil till the desired color of a caramel is obtained. Do not stir the sugar in the pot. Take the caramel sugar off the heat and slowly add the cream to the pot. Be careful as the mixture might boil over if not added slowly. Add the butter and salt and put back on the stovetop. Using a whisk mix the caramel for a couple of minutes on medium heat. Remove from the stovetop and let cool at room temperature. Recipe by Savoury Chef
Pan-Roasted-Pork-Chop-with-Creamy-Wild-Mushroom

Pan Roasted Pork Chop with Creamy Wild Mushrooms

Ingredients
Bone in Fraser Valley Pork Rib Chops
4
Salt & Pepper
to taste
Olive oil
2 tablespoons
Wild Mushroom Sauce
Mixed wild mushrooms
1/2 lbs
Unsalted butter
2 tablespoons
Shallot
1 finely chopped
Garlic
1 clove, finely chopped
White wine vinegar
1 teaspoon
White wine
1 teaspoon
Heavy whipping cream
2 3/4 cups
Fresh thyme, leaves removed and chopped
2 sprigs
Method
Serves: 4 Preheat oven to 375F. Sear pork chops on both sides with oil in a frying pan over medium high heat. Transfer to the oven and roast until cooked through, about 10- 15 minutes depending on the thickness of your chops. Let rest. Sweat the shallot and garlic in butter over medium heat in a saucepan. Add mushrooms and cook until softened. Add white wine and vinegar, cook until evaporated. Add whipping cream and thyme and simmer over medium heat until reduced by 3/4. Serve over pork chops. Recipe by Savoury Chef
Scallop-and-Bacon-Chowder

Scallop and Bacon Chowder

Ingredients
Bacon, small dice
70 grams (2.5 oz)
Honey
35 ml (2 1/2 tablespoons)
Qualicum Beach Scallops
8 pieces
Fish or Vegetable stock
850 ml (3 1/2 cups)
Butter
105 grams (1/2 cup)
Flour
105 grams (3/4 cups)
Heavy cream
70 ml (1/3 cup)
Garlic, chopped
15 grams (1 3/4 tablespoons)
Russet Potato, small dice
170 grams (1 cup)
Onion, small dice
125 grams (1 cup)
Carrot, small dice
70 grams (1/2 cup)
Celery, small dice
70 grams (1/2 cup)
Salt
to taste
Method
Serves: 4 Simmer potatoes in the stock until tender. Strain and cool potatoes. In a large pot over low heat render the bacon in the butter until crispy. Remove bacon and set aside. Add the garlic, onion, carrot and celery to the butter and sweat until onions are transparent. Turn off heat and add flour to form a roux. Return to low heat and slowly add stock. Bring to a simmer and cook for approximately 20 minutes while stirring regularly. Add scallops and simmer for another 2 minutes, just until scallops are cooked through. Finish with heavy cream and salt to taste.
Ingredients
Whole eggs
4
Sugar
30 grams (2½ tablespoons)
Honey
20 grams (4 teaspoons)
Cocoa Powder
50 grams (½ cup)
Milk
200 ml (3/4 cup)
Heavy Whipping Cream
125 ml (½ cup)
Vanilla
2 ml (½ teaspoon)
Cranberries
60 grams (½ cup)
Brioche Bread
300 grams (1½ cups)
Unsalted butter
To coat ramekins
Garnish with Salted Caramel Sauce
Sugar
135 grams (10 tablespoons)
Water
30 ml (2 tablespoons)
Cream
100 ml (½ cup)
Unsalted butter
66 grams (4¾ tablespoons)
Salt
5 grams (1 teaspoon)
Method
Serves: 8 Coat the 3 ramekins with the Unsalted Butter. Whisk the eggs, sugar, honey, vanilla and cocoa powder on medium speed. Turn the speed to low and add the milk and cream. Once the ingredients come together, strain through a fine sieve. Add the cranberries at this time. Slice the bread into 3⁄4 inch thickness. Cut into cubes and lightly toast them in the oven for about 5 minutes at 300° F. Soak the toasted bread cubes in the cocoa custard. Place the soaked bread into the ramekins without pressing it down. Place this in a bain-marie (do not cover with aluminum foil) and into an oven at 340° F until the custard is cooked. Check by inserting a skewer that should come out clean. By this time the tops should be golden brown. In a stainless steel pot add the sugar and 30 ml water. Boil till the desired color of a caramel is obtained. Do not stir the sugar in the pot. Take the caramel sugar off the heat and slowly add the cream to the pot. Be careful as the mixture might boil over if not added slowly. Add the butter and salt and put back on the stovetop. Using a whisk mix the caramel for a couple of minutes on medium heat. Remove from the stovetop and let cool at room temperature. Recipe by Savoury Chef
Ingredients
Bone in Fraser Valley Pork Rib Chops
4
Salt & Pepper
to taste
Olive oil
2 tablespoons
Wild Mushroom Sauce
Mixed wild mushrooms
1/2 lbs
Unsalted butter
2 tablespoons
Shallot
1 finely chopped
Garlic
1 clove, finely chopped
White wine vinegar
1 teaspoon
White wine
1 teaspoon
Heavy whipping cream
2 3/4 cups
Fresh thyme, leaves removed and chopped
2 sprigs
Method
Serves: 4 Preheat oven to 375F. Sear pork chops on both sides with oil in a frying pan over medium high heat. Transfer to the oven and roast until cooked through, about 10- 15 minutes depending on the thickness of your chops. Let rest. Sweat the shallot and garlic in butter over medium heat in a saucepan. Add mushrooms and cook until softened. Add white wine and vinegar, cook until evaporated. Add whipping cream and thyme and simmer over medium heat until reduced by 3/4. Serve over pork chops. Recipe by Savoury Chef
Ingredients
Bacon, small dice
70 grams (2.5 oz)
Honey
35 ml (2 1/2 tablespoons)
Qualicum Beach Scallops
8 pieces
Fish or Vegetable stock
850 ml (3 1/2 cups)
Butter
105 grams (1/2 cup)
Flour
105 grams (3/4 cups)
Heavy cream
70 ml (1/3 cup)
Garlic, chopped
15 grams (1 3/4 tablespoons)
Russet Potato, small dice
170 grams (1 cup)
Onion, small dice
125 grams (1 cup)
Carrot, small dice
70 grams (1/2 cup)
Celery, small dice
70 grams (1/2 cup)
Salt
to taste
Method
Serves: 4 Simmer potatoes in the stock until tender. Strain and cool potatoes. In a large pot over low heat render the bacon in the butter until crispy. Remove bacon and set aside. Add the garlic, onion, carrot and celery to the butter and sweat until onions are transparent. Turn off heat and add flour to form a roux. Return to low heat and slowly add stock. Bring to a simmer and cook for approximately 20 minutes while stirring regularly. Add scallops and simmer for another 2 minutes, just until scallops are cooked through. Finish with heavy cream and salt to taste.