For the last week or two I’ve working on a compendium of Alberta’s craft breweries. Unfortunately though, breweries in Alberta are like weeds – as soon as you think you’ve got them all, another one bursts through the cracks of the sidewalk.
I figured I’d start in the far South. Partially because I live there, but also because I’m too lazy to start on researching the Calgary ones. There isn’t too much to talk about here in Lethbridge. Yet.
Wild Craft Brewery was set to open in Lethbridge in Spring 2015. For a while I could find the Wild Hops IPA and Pilsner varieties in most liquor stores, though they were brewed in BC. But days and months went by with no opening date set.
Then they were gone. Nothing to be found bearing the brand but a lone six pack at the bottom of the shelf.
Turns out this brewery is currently undergoing a name change to Coulee Brew Co. Named after the carved by glaciers that line the Oldman River, Coulee Craft will be the first brewery in Lethbridge in 25 years since the Molson-owned House of Lethbridge Brewery closed its doors. However, the countdown on Coulee Craft’s website still reads 102 days left to go – I’ve circled December 6th on my calendar.
I’m disappointed I have to wait a while longer for a brew-pub in my town of residence. I’ll have to explore the myriad of available brews from Calgary in the meantime. But you can’t always get what you want. Fortunately, you can always get tacos.
Marinated Steak Tacos with Tequila Guacamole
2lb (600g) lean top sirloin steak
1 tsp chili powder
1/2 cup beer
2-3 tbsp hot sauce (I use Valentina*)
2-3 ripe tomatoes
1/2 cup shredded white cheddar
2 cups shredded iceberg lettuce or cabbage
1/4 cup fresh cilantro, minced
10 small corn tortillas
3 ripe avocados
2 tbsp lime juice
2 tbsp tequila (1 oz. shot)
½ cup diced fresh tomato
½ tsp salt
- Pre-heat your BBQ to medium-high for cooking over direct heat.
- Prepare the top sirloin for marinating using a meat tenderizer or by stabbing it repeaatedly with a fork. The latter is far more satisfying. Transfer to a bowl or zipper-seal bag.
- Combine hot sauce, beer and spices in a small bowl. Whisk to combine and pour over meat.
- Marinate for at least 20 minutes at room temperature, or cover and refrigerate for up to 1 day, turning occasionally.
- Meanwhile, prepare the tequila guac. Scoop the avocado pulp into a large bowl and toss with lime juice, tequila and salt. Mash avocado pulp with a fork or potato-masher. Fold in diced tomato. Cover and refrigerate at least 30 minutes before serving.
- Remove the steak from the marinade (discard the marinade) and grill, turning halfway through cooking, for a total of about 10 minutes or until medium-rare.
- Transfer the steak to a cutting board and let rest for 5 to 10 minutes.
- Toss the tortillas over the grill for a few seconds to warm them. Serve with tequila guac, sliced steak, lettuce, cheese, diced tomato and fresh cilantro.
*P.S. If you’ve never tried Valentina, you’re missing out. Smoky, spicy and slightly vinegar-y. You won’t regret it. Plus it’s $2 a bottle at Wal-Mart. I go through about 4 in a month.