It used to be that when a customer asked for a Rickers Red,  Len or I would say “we only serve real beer here,” only to confuse some patrons. Then we would suggest something simular – and would prattle off beers that the customer had no clue to. I find it much easier to just hand them a sample of say McAuslans Pale Ale or Mill-Race Mild from Grand River…99% of the time the customer is impressed and hopefully the experience will embolden them to try other micros.

Now that we are into the autumn season,  we should enjoy the seasonal beers out there and incorporate them into food – such as Grand River’s Pumpkin Beer or Berry Wheat etc. Here is a recipe for an autumn soup that I used in a beer matching dinner a couple of weeks ago.

CURRIED SQUASH SOUP WITH ALMONDS.

1. Roast a squash-pumkin, acorn, or kabocha in butter , salt and pepper, brown sugar or maple syrup  and smoke paprika.
2. aute in oil 1 large onion, garlic , and ginger.( yam and some carrots is an option as well )
3. Add chicken stock. or vegetable stock, 1 pint of pumpkin ale. or Apricot Wheat, salt and pepper.
4. Add 3 shredded green apples.
5. Add the roasted squash and 1 Tbsp of curry spice.
6. Add 1 cup of roasted blanched almonds and 1 cup of 35% cream- Hand Blend soup.

Judie Owens, Chef – Owner – Golden Kiwi Pub and Grill Cambridge Ontario