Just let it love

“One’s action ought to come out of an achieved stillness: not to be mere rushing on.” – D.H. Lawrence

 

There comes a point when fiddling with a recipe too much spoils the food.

There comes the time when you have made too many edits, and the story is lost.

Sometimes, it’s best to just let it sit there. Let it love. A good chilli cooking on the stove is like that. Just let it sit, and be. Don’t touch it, don’t add to it. You can go back and sample it later on, and you’ll know when it’s done. Just turn down the heat, let it simmer for a little longer.

All it needs is a little time on it’s own.

A good story idea will come back to you when it’s left alone. But sometimes it’s best to just let it love.

I’ve got 3 bigger story ideas that I’ve promised to do a second draft on. Novel length ideas mind you.  I’m revamping the main themes for the first to help out the interplay of characters, and possibly for the internal story arcs. The second project may go a completely different route than the original. And the third, may not even get touched at all. I may just have to let it sit for a little while. And I’m okay with any of these just sitting for a little while longer. 

Rest assured, I’m going to do more writing. I am going to finish stories. Some of these may become serials, some might not show up on here at all. Some of it, just might. But for now… 

 

I’m still here, writing, letting it love,

Pearce

Beer! Innovation! Tasty!

Usually when one think of beer, the first image is of mass produced yellow fizzy stuff that large masses of people drink. Sponsors of so many sporting events, and more corporation than flavour. See a logo flash, you know exactly what the product is.

Then comes people who are curious, those who are willing to push boundaries for not only food, drink, art, technology. These are the innovators, the explorers, those who want to push the boundaries and get more out of life. Saskatoon is becoming more connected with these passionate people.

Call it a side effect from the recent boom in being the hottest economy in North America. Some would say it is a direct result of potash industry focusing on Saskatchewan. And some have been quoted as having sexier beer.

I call it momentum.

Innovation and passion for distinctive crafts are moving beyond the larger mainstream market. It just takes a matter of looking locally in the right places.

Saskatoon, downtown, and record breaking temperatures on a January evening. Mother nature getting confused if it was late March or January. There is a distinctive prairie brown dust and dirt that seems to coat all vehicles. Warm winds keep bringing promise of new change, people still have that little enthusiastic spring in their step. Strange considering that at this time of year, we should be getting through the coldest part of winter. A lot of people are smiling, there is something beyond the ordinary and routine happening everywhere.

Which is where I arrive. The comfortable Winston’s English Pub with its vast selection of beer. And the star of the evening, a new local crafted beer from Paddock Wood that has been produced for first tasting. Got in early as I wanted to get something to eat before the casking. Went with the crowd pleasing Sheppard’s Pie, not done to traditional recipe, but enough to satisfy my hunger. Happy to report that their menu has expanded since the last time I was in.

Met up with Rob from Paddock Wood, spotted him from the distinctive t-shirt as done by Hard Pressed Desk.  (Hope there will be more of these t-shirts available.) We talked about the craft and from being in a close community, the ‘I know you from’ conversation was inevitable. Definitely a sign of those who have grown up and lived on the Canadian prairies.

Some of the (un)usual suspects from Beer Lovers of Saskatoon group showed up, anxious to find out what the beer will be like. Some speculation, determination and investigation, brought forth that it was going to be a blend of Paddock Wood’s already two popular beers, the Loki and the 606. (Reviews per links, check them out!)

Tapping was done by the brewer of the distinctive barley wine of Mano’s in Saskatoon. He reported that it was the cleanest tapping that he had ever done and he had done hundreds. (I’ve got video of it, but it’s really dark, will post it up on this post later once I’ve fiddled with it. Stay tuned!)

Onto the brew! The aroma that I first picked up was pine nuts, other people reported that they could only get that distinctive citrus hop smell. Not much head at all, or large carbonation, but then realizing on quicker inspection, the bubbles were so fine you could not see them. Deep dark brownish mustard or a deep amber in colour. If you didn’t know, it could almost be considered a Red beer(link) upon appearance. Hops flower and sediment from the keg was very finely suspended, not noticeable at all at first. First taste, brought forth that pine nuts clean then kicked into the citrus spectrum moving from cool orange to pleasant grapefruit. The body and mouth feel was buttery creamy and gorgeous but not too heavy. The finish or back end taste switched from the Loki to the style of the 606. Malts came out, more mild warm tones of malt, but not caramel. No bitter end or dryness, just a hint of some sweetness. Definitely a brilliant transition from the double IPA of Loki into the English pale ale of the 606.

And that was the first sip.

As I thoroughly enjoyed my way down the pint, and the brew warmed with my hand. There was a little bit of change in the flavor. More of the 606 malt style became prevalent and less of the Loki character. This told me that the timing on this brew was absolutely perfect. Any more aging or waiting for this would have changed the overall character of the beer.

Managed to get a taste of what came off the bottom of the first keg, and it was super sweet in flavor. Almost Paddock Wood Pic-a-Pop. (Yes, I’m dating and regionalizing myself with that mention.) The second keg after the tapping from the brewer seemed a bit more carbonated and slightly different off the top, bigger lacing and cleaner sized bubbles. Seemed to be a bit spicier with the active bubbles than the first cask. Overall the distinctive characters were still there, the big hoppy creamy boldness of the Loki, finishing with the well balanced malt of the 606.

Other people reported that if this was available for the refillable growler sized jugs, they would be “fired up” for it. (You know who you are.) And it was funny to see the pattern. People lined up for the first pint, took a couple of sips, then suddenly everyone started texting or updating their status on Facebook or Twitter, or texting people they knew to get them to come for a taste. There was quite a lot of laughs and smiles after that first pint had been quaffed. A good groove had been set, and as someone mentioned, that was the hops flower setting the mood. The staff at Winston’s were equally happy and pleased to share stories and reviews of other beers that were not the standard. People who never met before jumped in and talked with complete strangers about how great it was. Definitely a distinctive friendliness and handshaking that the crafted brew put on the crowd.

For a first casking at Winston’s of a locally brewed beer, it’s is quite satisfying to see that the standards are being raised. Not only with the beer but local awareness.

So what was this beer called? Some called it a Super 606, which in some cases could be with the larger body provided by the Loki. But then again, it could be called a Super Loki as some of the characteristics of that brew were replaced by the malt finish of the 606. I called it a Chimera, a creature with multiple parts from different animals; a bionic brilliant brew of tastiness. (We have the hops, we can rebuild him… it… err…) Or overall Damn Good Beer, the DGB. For official information, ask at Paddock Wood.

But what is next? If anything I can see this as a regular event, as there was appearances from other brewers from Saskatoon. As for Paddock Wood, there was mention of a couple other different brews that may come about. Including possibly a barrel aged brew in the style of Innis and Gunn, and my suggestion of  my latest favorite  Red Hammer being aged in Dark Rum barrels seemed to be a great idea. Also mentioned possibly of batches featuring regional hops to show off their individual flavors. Definitely great ideas to further the experience of already seasoned beer aficionados.

Just keep your taste buds, palette and pint glass open and ready. And keep an eye on the websites and feeds for Paddock Wood and Winston’s There will be tastiness and smiles for those who are driving innovation and passion for craft brewed beer.

Aren’t we lucky?

I’m still here,

Pearce

To do anything less…

No hesitation, just action. No fear, just movement and flow.

It's a Cat smacking a Dog!

Come in, make a huge impression, leave behind a legacy of your deeds that they will talk about for generations. Like a Viking. Like men once did.

To do anything less, would deny yourself the potential of living.

I’m still here,
Pearce

P.S. Have a great holiday season whatever you celebrate. There might be the traditional christmas post with food and more food and more food yet to come…. Then again, who knows what the new year will bring?