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Second Draught: Black Lager from Silversmith

I’ve said before that when I write about beer–how it tastes, smells, and pairs with food–I make a conscious effort not to refer to wine more than necessary. That rule definitely comes off when a new brewery like Silversmith launches in Niagara-on-the-Lake within an easy bike ride of maybe thirty different wineries.

It was that story I heard at Savour Stratford about this being a lost style of East German beer that first got me hooked. Turns out that’s not entirely true because as well as the German import I mentioned Waterloo Dark is also, more or less, a schwarzbier. Nevertheless, it’s an interesting style, well-executed and, I think worth reading about.

Oast House is the second Niagara-on-the-Lake brewery to open this and they had a sort of soft launch last weekend. From Mike Di Caro’s description at the bottom of Spotlight’s Toronto’s (another online publication I write for) first Monthly Spotlight it sounds like Oast’s beers will be roughly inspired by the Belgian Farmhouse traditions so I can’t wait to try them out.

But for now, let’s turn our attention back to Silversmith:

First Draught: a black lager from a wine country brewery

It can be tough to remember what Niagara’s wine scene was like before Inniskillin’s icewine won the big prize at Vinexpo in 1991. It was certainly a far cry from the 75-plus wineries that there are today. And now, as of this summer, two breweries have joined Niagara-on-the-Lake’s beverage business. Silversmith Brewing Company is slightly further along in development, with two products on the market: a wheat beer and a black lager.

At events, some of the brewery’s staff members have promoted the black lager as a lost, East German-style that didn’t survive the sink-or-swim test of reunification. That’s not strictly true (the LCBO has a German schwarzbier on the shelves), but pale lagers vastly outnumber their darker counterparts in Germany. The style in general, and Silversmith’s in particular, is to add dark malt to a traditional lager foundation.

From the malt, this beer looks like black Turkish coffee. It tastes like dark chocolate and bread that is a shade away from burnt. The stronger, more open carbonation means that this black lager can be served at a cooler temperature than its English porter cousins. That — and the fact that it goes so well with dark, rustic bread and hot, salty pork — makes the black lager an excellent gateway beer into cold weather.

In September, at the Savour Stratford Culinary Festival, the Silversmith Black Lager won the award for best alcoholic beverage. It’s not the Grand Prix d’Honneur, but between that well-deserved attention and a pair of interesting beers, Silversmith has a strong future ahead of it. It also can’t hurt to be surrounded by winemakers who, after a day of checking Brix or crushing grapes, like nothing better than a cold pint of beer.

As kegs run dry, supply can vary, but the best places to look for a pint of Silversmith Black Lager are WvrstTequila BookwormThe OnlyThirsty & MiserableGrapefruit Moon andC’est What.

Originally published here on postcity.com

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