Now, since I don’t bake I don’t see eating these in the future. But if anyone out there has a sweet tooth and loves beer, let me know how these turn out.

- Matt Pritchard

Higherground Brewing Co.

Finally got the chance to head over to the Bitterroot Valley’s newest brewery, Higherground Brewing Co., over the weekend. The brewery, located in Hamilton at 518 N. First St., opened about a month ago and has a bit of different feel. It seems more like a cafe with a brewery inside, with checkerboard floors and wooden tables throughout. On the Saturday afternoon that I was in there, plenty of families stopped by not to drink but to have some wood-fired pizza that’s available in the brewery. The pizza is pretty good, by the way.

Higherground has six beers on tap, although not all may be available at any one time. Why’s that, you say? Well, because demand has been so strong the brewery is struggling to keep up. Our pourer said the brewing system at the brewery is one of the smallest in the state and they’ve been trying to gauge what’s selling and what’s not before committing too much to any one beer. There’s been such demand that they’ve been limiting growler sales so they don’t run out of what’s on tap.

The beers according to Higherground:

Dry Fly IPA: An American-style IPA loaded with cascade, willamette and centennial hops and a balancing malt background. ABV 5.5 percent.

Waist Deep Wheat: A Belgian-style wheat ale. Pale in appearance with coriander and orange peels. ABV 5.3 percent.

Flash Flood Milk Stout: Dark, rich roastiness with a milk chocolate sweetness. ABV 6 percent.

Clear Water Crystal Ale: Light, crisp and refreshing. Clear Water is our sessionable, easy drinking ale. ABV 5.4 percent.

Base Camp Irish Red Ale: Toasted malt character, medium hoppiness with a sweet finish and copper hue. ABV 5.7 percent.

Hurruh Scotch Ale: Smoky, earthy aromas lead way to rich maltiness and carmel sweetness. A dark brown appearance with ruby highlights. ABV 6 percent.

If you want to try them all, you can for $5.

To me, the highlights so far are the Dry Fly IPA, which is their biggest seller, and the Flash Flood Milk Stout. Dry Fly has a nice burst of citrusy hops and a smooth finish, while the Flash Flood is as advertised, rich and roasty. My girlfriend was partial to the Irish Red Ale.

Higherground also has a mug club that’s getting going. For $30 a year you get $1 beers every Wednesday and special goodies on your birthday.

Bottom line: Higherground Brewing is a nice mix of good beer and good food that adds up to a winning, and fun, combination.

Tasters

Flash Flood Milk Stout

Base Camp Irish Red Ale

Dry Fly IPA

Inside Higherground Brewing

Hawaiian

- Matt Pritchard

]]> http://grizzlygrowler.com/2012/01/16/visit-to-higherground-brewing-co/feed/ 1 http://grizzlygrowler.com/2011/10/17/flathead-lake-brewing-co-of-missoula-fall-brewers-dinner-recap/ http://grizzlygrowler.com/2011/10/17/flathead-lake-brewing-co-of-missoula-fall-brewers-dinner-recap/#comments Mon, 17 Oct 2011 15:24:22 +0000 Matt Pritchard http://grizzlygrowler.com/?p=5472 I was fortunate enough to be able to attend the fall Flathead Lake Brewing Co. of Missoula brewer’s dinner on Friday night, something I’d recommend if you’re at all a fan of FLBC’s beers. Tickets certainly weren’t cheap ($68, and for full disclosure I was invited to the event), but five beers and four courses, plus the chance to hear from FLBC’s head brewer Tim Jacoby, justifies the price tag. It was the first time I’d met Jacoby. He’s a heck of a brewer and a nice guy. His only fault is that he’s a Packers fan, we can’t all be perfect.

The dinner was held on the third floor above FLBC of Missoula, a room that I hadn’t been to before and that offers great views of downtown. The first course was a Pale ale bread bowl with a creamy halibut chowder, and Wheat beer-battered shrimp with smoked salmon croquettes and drizzled with Pale ale gastrique, both were served with the Pale. I devoured both before I could take a picture.

Second was a salad made up of roasted carrots, leeks, red peppers, cucumbers, strawberries and cherry tomatoes with an Amber ale  strawberry vinaigrette, served with FLBC’s Amber.  The salad was super sweet and the Amber has hints of chocolate in it, so it was a unique combination.

Next up was a New York  strip stuffed with kale, chard and cherry roulade with an Espresso Porter demi-glaze, served with the FLBC Porter.

Finally, for dessert, was a chocolate bread pudding with a vanilla creme glaze and honey brittle, served with the FLBC Holiday ale.

And I’m full.

All around it was a great night, and one little tidbit that Jacoby shared with me is that ALL of FLBC’s beers will soon be available in bottles.

- Matt Pritchard

Now you might be saying, “Whoa there Matt, that’s a little much to put down for a burger, fries and a beer.” Well, first off, it’s Scotty’s Table so you’re not getting some generic hamburger with stale fries. And second, proceeds from First Monday go to a different charity or organization each month, this month being Youth Homes.

The event lasts from 5 to 8:30 p.m., but you’ll probably want to get there early if you want to take part. Katie Gill of Scotty’s says they serve around 150 burgers and it’s “first come, first serve.”

- Matt Pritchard

On Friday, Royal Reggae with Supa J will perform, and on Saturday, The Bad Larry’s take the stage. Both shows start at 8 p.m. There will also be drink specials, door prizes and raffles throughout the weekend.

FLBC of Missoula has quickly become one of my favorite spots in town for a pint and a burger, and they seem to be fine-tuning the experience all the time. If for some reason you haven’t stopped by, this weekend should be a great time. It’s located at 424 N. Higgins Ave. up the stairs on the second floor.

Also, Flathead Lake Brewing Co. in Woods Bay (the brewery part of the operation) has now started to ship out its 22 oz. bottles of Pale Ale and IPA2. I haven’t seen them around yet, but Sandy Leonard-Clare, owner of FLBC of Missoula, says they’re on the self at Worden’s in Missoula.

Here’s the full news release for the grand opening:

Missoula, Montana March 9, 2011: On the weekend of March 11 and 12, 2011 Flathead lake Brewing Company of Missoula will be holding their grand opening.  There will be beer, food, and merchandise discounts and special prizes as well as live music.  The goal is to invite the local community to see and enjoy the reviving of downtown Missoula and sample refreshments and food at Missoula’s newest Microbrew bar.

“A rising tide floats all boats” – John F. Kennedy

And that’s exactly what FLBC of Missoula is striving to do with their building restoration and exclusive focus on Montana brewed beers.  “I had a great opportunity to find an amazing partner and a beautiful building in the heart of downtown Missoula to launch a new business even in the current economy” stated Sandy Clare, owner of the new pub. The pub features award winning beers from Flathead Lake Brewing Company located in Bigfork, Montana, as well as other noteworthy Montana ale favorites.   And they believe in being a contributing partner in the community, recently agreeing to be a sponsor for this summer’s premier art exhibition just around the corner at the Missoula Art Museum.

FLBC of Missoula opened earlier this winter to large happy crowds.  With obvious care and attention to detail, the new FLBC of Missoula marries the comfortable nature of Montana’s tap rooms with a modern, inviting atmosphere and nods to the historic past of both downtown Missoula and the building.  Oh and there’s great micro beer too, as well as food provided by one of Missoula’s newest downtown restaurants: Sapore.

Along with food and drink specials, prizes and raffles during the weekend, on Friday there will be “Royal Reggae with Supa J” and on Saturday “The Bad Larry’s” will perform.  Both music venues will begin at 8:00 PM.  There will also be a private Grand Opening reception held Thursday, March 10 from 4-6 PM for downtown business partners and neighbors, media, and other local trade and community groups. Located on the second floor above the space once housing Zimorinos’, then Higgins Alley and now Sapore, FLBC of Missoula is located at 424 Higgins Avenue.  Next to Charlie B’s.

- Matt Pritchard

The first is Firkin Friday, which kicks off tonight at 5 p.m. at the Rhino. Tonight’s firkin contains the new Winter Warmer, and Powder Hound follows next Friday.

Also tonight starting at 6:30 p.m. is the third annual Blue Canyon and Big Sky beer dinner. The cost is $55 per person and $100 per couple. Read the full menu after the jump.

Cooking with beer – as an ingredient, not just a treat for the cook – is one of the best ways to spotlight the beverage’s versatility and draw out its elemental flavors.
It’s a pity, then, that so many mainstream cookbooks and recipes rarely get more specific than suggesting using “beer,” which is about as helpful as calling for a cup of vegetables or a tablespoon of dairy.
Different styles can impart varying qualities to your dish, so it’s important to find recipes that specify particular beer types or to experiment until you discover what beer works best.
I once tried using a hoppy India Pale Ale in the braising liquid for beef brisket. The long cooking time concentrated the hop bitterness into a harsh, astringent-tasting flavor that did the meat no favors.
Instead, I’ve found that malt-forward lagers like Samuel Adams Boston Lager, Shmaltz Coney Island Lager and Yuengling Lager are excellent choices. They lend a caramelized sweetness and roasted nuttiness that play off the salt and richness of the meat.
For a twist, I made the brisket recipe with St. Louis-based Schlafly Pumpkin Ale. Its spicy cinnamon and clove elements mellowed during the long braise, giving the meat and sauce a deep flavor that ground spices alone might not have achieved.

Despite my failed IPA brisket experiment, hoppy beers do have a place in the kitchen. A recipe for roasted-garlic IPA mashed potatoes is one that has serious crossover appeal from beer fans to foodies.
Sean Paxton, who created the dish for his site, homebrewchef.com, says almost any IPA will do, but he goes so far as to recommend ones brewed with Summit or Columbus hops, which have an earthiness (some describe Summit hops as “oniony”) that complements the roasted garlic.
The beer – only a few tablespoons – is added at the end of the cooking process, to layer in some extra flavor. This allows the pungent hops to shine without having to worry about them turning acrid like in the brisket incident.
Also, because you’ll have the better part of a bottle to finish, choose a beer that you enjoy drinking.
Few beer-and-food marriages are more harmonious than mussels steamed in white ale or witbier, a style that is traditionally brewed with coriander and orange peel. Instead of the (equally delicious) buttery lemon broth that results from using dry white wine, using white ale creates a heady bouquet of spice and citrus.
Mussels have a quick cooking time, which means whatever beer you choose will retain many of its original flavors.

Has anyone out there made mashed potatoes with an IPA? Like to know the results.

- Matt Pritchard

“We are open for business! Got passed today and the beer is pouring tonight. Cheers everyone!”

FLBC of Missoula is located on the second floor of 424 N. Higgins Ave. Hours are Sunday-Thursday 11:30 a.m.-11:30 p.m. and Friday-Saturday 11:30 a.m.-2:00 a.m.

- Matt Pritchard

The first is the inaugural “K9 Keg Pull,” where dogs in four different weight classes face off to see which one can pull their respective keg the fastest. It will be broken down into heats (they have a big bracket all set up) and winning dog owners walk away with beer. It takes place on Friday, Dec. 10, during the Whitefish Christmas Stroll. To sign up, click here.

The next is a beer dinner, which is the last of the year, and takes place on Friday, Dec. 17. Tickets are $68 and seating is limited. For more info, click here.

- Matt Pritchard

- Matt Pritchard