Unique Muskoka August

Photograph: Jake Baranik
“When we opened there were less
than 50 breweries in the province.
The market share is continuing to
expand, but there are a lot of people
getting into the game as well,” says
Smith.
By late 2015, he says there were
just under 180 operating breweries
and 50 contract breweries in the
province of Ontario. He says the
challenge for individual brewers is
to figure out the “magic formula” to
remain fresh and relevant for
consumers.
“There’s so much choice and so
much competition out there,” says
Smith. “The industry is still growing
at a pretty nice clip. Obviously
there’s now more places that sell
craft beer than ever. These are
historic times we live in.”
Lake of Bays has several core
brands which are available year
round, including the Top Shelf
Classic Lager, which is the official
beer of the NHL Alumni
Association. The brewery also offers
limited specialty edition flavours
throughout the year.
Smith says they try to attend
craft beer events across the province
and generally go to about half a
dozen annually. Still, celebrations
taking place closer to home, such as
the Muskoka 2-4 Craft Beer Festival
on the Victoria Day weekend and
Griffin Session Muskoka on July 30
in Bracebridge, are a priority.
“Muskoka is home base for us
and we have to stay involved here,”
Muskoka Mice are jalapeños stuffed with
cream cheese and wrapped in bacon. They pair
well with Sawdust City's Lone Pine IPA.
54 UNIQUE MUSKOKA August 2016
Muskoka Mice
Recipe provided by Sawdust City Brewing Co.
The perfect snack to have at any barbecue.
Enjoy some spicy Muskoka Mice with Sawdust
City’s full-flavoured Lone Pine IPA.
Serves: 4-5 | Prep time: 10 mins | Cook time:
10-20 mins
Ingredients
12 fresh jalapeño peppers
8 ounces of cream cheese
12 pieces of sliced bacon, cut in half
Directions
Cut jalapeños in half and remove seeds and veins.
(Use gloves to work with peppers).
Fill jalapeños with cream cheese and wrap a half
slice of bacon around each (If necessary, secure
with a toothpick).
Bake in oven or barbecue at 425 degrees until
bacon is done.
Enjoy with a Lone Pine IPA!
Mulligan Bacon
Cheddar Beer Bread
Recipe provided by Muskoka Brewery
Ingredients
3 cups of flour
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons sugar
1 ¼ shredded marble or cheddar cheese
500 ml of beer (Muskoka Brewery Cream Ale or
Winterweiss recommended)
4 slices cooked and chopped bacon
(optional)
Recipes
Directions
Preheat oven to 350°F
Grease pan, or use non-stick one
Combine dry ingredients, stir
Add bacon, ¾ of cheese, and full
beer. Stir mixture until combined
Pour into pan, leaving it slightly
unmixed. Sprinkle remaining cheese
on top. Bake for 60 minutes
Eat that bread!
Milford Bay Smoked
Trout Chowder
Recipe provided by David R. Binsted, Executive Chef,
Muskoka Lakes Golf & Country Club
Serves 4-6
Ingredients
1 side Milford Bay Smoked Trout 1/4 medium
sized sweet onion – fine diced
1 stalk celery fine diced
1 small/medium carrot fine diced
1/2 medium sized red pepper diced
1 medium Yukon gold potato – medium diced
1/8 bulb fennel thin sliced and diced small
2 cloves garlic pressed or fine chopped
1/4 medium sized jalapeño pepper fine dice, with
seeds
1 cup of corn kernels (frozen or sliced off the cob)
A generous splash of Lake of Bays Spark House
Red Ale or your favourite ale for deglazing
6 cups low salt chicken stock
175 ml clam juice
1/4 cup 10% cream
1/4 cup milk
4 tbsp corn starch
Worcestershire sauce and Sriracha (or your
preferred hot sauce) to taste
Directions
In a medium sized stock pot preheat olive oil and
butter until hot, add all vegetable except corn,
and sauté for 3-5 minutes, or until very aromatic.
Deglaze with Lake of Bays Brewing Company’s
Spark House Red Ale (or your favourite ale), add
chicken stock and clam juice. Then deskin the tail
and belly of the Milford Bay Smoked Trout and
crumble into chowder.
Bring to a boil, reduce and let simmer for 40
minutes, and then add corn. Make slurry with
1/4 cup 10% cream and 1/4 cup milk, and corn
starch, and gently whisk into broth.
Let cook out another 5-10 minutes, gently stir in
the rest of the Milford Bay Smoked Trout in small
bite-sized pieces. Season to taste with
Worcestershire sauce and/or your favourite
Sriracha or hot sauce.
Serve and enjoy.