Monday, 28 August 2017

Yoga on Tap

What a fun way to start a day !

I had a super fun experience this past Sunday trying out Yoga on Tap with Steamworks Tap Room in Burnaby.

This is something every beer drinking yogi should try once !

I arrived a little before 10:30 am, and was happily welcomed by Matt and the Steamworks staff.  They got me set up with my yoga mat and a flight of beer. 

Matt from Moksha Yoga Burnaby led us through our practice integrating balancing poses and forward folds while we sipped our beer! I did work up a good heat, I think the beer helped with that, and also had a great hatha yoga experience. I am already trying to find out when the next class is. 

The 4 beers we had were all excellent.

Kolsch, was the lightest of the bunch, with its light colour and clean crisp taste. We  also sampled an excellent Summer Ale, it had a kick of a citrus sweetness. The Tropical Ale was the cloudiest of the bunch. It was like a Sunday morning glass of fruit juice, and smelt like it to. And lastly on the palette was Steamworks award winning Flagship IPA.

If you see Yoga on Tap in your neighbourhood,  sign up, you'll have a blast.

~ Colleen

Sunday, 20 August 2017

Green Beans in Beer Sauce


  • 1/3 pound Bacon, diced
  • 2 cups green beans
  • 1/3 cup beer 
  • 1/3 cup butter, cubed
  • 3 tablespoons brown sugar
  • 3 tablespoons white vinegar
  • 4 teaspoons cornstarch
  • 2 teaspoons grated onion


In a large skillet, cook bacon over medium heat until crisp. Meanwhile, in a large saucepan, bring the beans, beer and butter to a boil. Reduce heat; cover and simmer for 8-10 minutes or until beans are crisp-tender.
Using a slotted spoon, remove bacon to paper towels to drain. Remove beans with a slotted spoon and keep warm.
In a small bowl, combine the brown sugar, vinegar, cornstarch and onion until blended. Stir into the saucepan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add beans; heat through. Sprinkle with bacon. Yield: 4 servings.

For complete detailed recipe visit: 

Saturday, 5 August 2017


  • 4 ounces Swiss cheese
  • 3 cups all-purpose flour
  • 3 tablespoons sugar
  • 3 teaspoons baking powder
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 bottle (12 ounces) beer
  • 2 tablespoons butter, melted


Preheat oven to 375°. Divide cheese in half. Cut half into 1/4-in. cubes; shred remaining cheese. In a large bowl, combine next five ingredients. Stir beer into dry ingredients just until moistened. Fold in cubed and shredded cheese.
Transfer to a greased 8x4-in. loaf pan. Drizzle with butter. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (12 slices).
For complete detailed recipe visit: