A beer for mom

Kind of sounds a little strange, does it not? After all, though I’ve enjoyed a beer or two with mom over the years, it’s much easier to picture her with her favorite coffee mug in hand than a pint of beer. But, she’s from a different generation, and some of the moms in my current life tend to enjoy a brew a little more frequently than my mom used to.

But is there a beer I’d serve a mom, my mom, your mom, perhaps?

Sure, lot’s of them. But I think Mother’s Day is an elegant day. It’s a day for making mom feel special, and that does not mean drinking beer from the bottle while on the couch watching whatever sporting events happen to be going on this time of year.

Nay, mom is deserving of something refined, and that’s not a word you normally hear associated with Mother’s Day. And since she’ll be enjoying her beer in a glass along with whatever amazing meal you’ve cooked up for her or whatever she orders at Outback Steak House, you might want to be able to recommend or purchase something with that stately elegance that your mother likely exudes.

For me, there are a very few beers in the pantheon of American brewing with this sort of noble characteristic.

They are from the distinguished lineup of American beers known as pale ales.

Why a pale ale? They are a distinguished beer with a lot of versatility. A hefeweizen would be a little too informal for Mother’s Day, while an IPA might be too assertive. But your mother might be assertive too, so don’t feel bad about recommending a good IPA if you find your mother to be overly assertive.

Pale ales bring an almost elegant, white wine effect to a table. Mom could pair a good pale ale with a salad and chicken or soup and seafood, and it would be a great match. Like I said, it’s a versatile beer.

To find a true pale ale with the right kind of characteristics, try to stay with something clean, balanced and with a slightly lower alcohol content. I’m seeing a lot of pales that feel and taste like IPAs.

If you’re in Western Montana and you’re entertaining mom this Sunday, I might recommend these local choices.

Big Sky Brewing Company’s Scape Goat Pale Ale

Kettlehouse Brewing Company’s Eddy Out Pale Ale

Bayern Brewing’s Pilsner – Yes, not a pale ale, but a very elegant beer that your mother would love.

Blacksmith Brewing Company’s P.D. Pale Ale – Just be sure to make something up when mom asks you what P.D. stands for. Telling your mother it stands for Panty Dropper Pale Ale might make your mother more assertive, which will make you wish you ordered her an IPA with a less interesting name.

Blackfoot River Brewing Company’s Organic Pale Ale

Bitteroot Brewing’s Pale Ale

All these fine ales are available in the tap room and at fine stores in your area.

One favor. If we open any more breweries around her, could we possibly pick names that don’t start with the letter B? Thanks.

Happy Mother’s Day,

GG

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Announcing the Kettlhouse Brewing Company Blue Canyon Brewer’s Dinner

You’ve tasted Big Sky Brewing Company and Blue Canyon doing food and beer as you’ve never seen it before, now it’s time to see what happens with Kettlehouse Brewing Company and some ale-inspired food creations by chef Larry Coffman.

Here’s the menu:

Amuse Bouche:
TBD

1st Course:
Belgium Seeley Axe
Pink Peppercorn Brined Prawn, Black Berry Sweet Chili Butter, Crispy Potato Gaufrette

2nd course:
Cold Smoke
Black Garlic Butter Fried Chorizo “West Side Market” Perogi, Shaved Manchego Cheese, Root Beer Gastrique

INTERMEZZO: BASIL SORBET

3rd course:
Eddy Out American Pale Ale
Pretzel Crusted Clear Water Springs Rainbow Trout, Wholegrain Mustard Caper Emulsion

4th course:
Double Haul IPA
Smoked Bison Tenderloin Sous Vide, Sun Dried Tomato Goat Cheese Polenta, Balsamic Glazed Pearl Onions, Wild Mushrooms

Dessert:/5th Course:
Porter Brick N Mortar
“Fruit Tart” Crepe with a Plum Glaze and Shaved Dark Callebaut

Cost ~$55 per person + gratuity ~7:00 pm – In The Blue Canyon Bison Room ~Call 541-BLUE (2583) To Make Your Reservations Today!

Prost,

GG

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Via Glacier Brewing Company’s Facebook page -

MARK YOUR CALENDARS!!!! We will be changing our open hours beginning this Friday, March 12, to noon-8:00 p.m., seven days a week! That is the same day that we will begin offering pizza by the slice in the tasting room!!! Pint and a slice!!!!! Yum Yum!

I get people asking me all the time why breweries don’t serve food. It’s not that they can’t, many have snacks available, and in many locations, you can order food from adjoining restaurants. I think for many, the challenges of running a tap room are enough without contending with all the rules and regulations regarding the serving of food.

I think it’s great that you can get some food at a tap room if it’s available. I think it’s even better when there is not pressure to be a brewery and a restaurant at the same time. You tend to take care of your core product, and if you’re core product is beer, then the consumer wins every time.

Prost,

GG

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I’m ridiculously excited about this beer dinner. The passion for beer and food is getting contagious around this state, and good things are happening.

Bitter Root Brewing’s First Beer Dinner, Sunday, March 14th, 5:30-8:00pm

Join us for a great evening of beer education, beer and food pairing, conversation and memories!  Each course will be introduced by Daniel Dean, lead cook, and the pairings introduced by our brewers: Tony Wickham and Jake Talbot.  A great opportunity to get to know the guys putting in the effort to provide quality and consistent offerings from the brewery and the kitchen!  Reservations required, limited seating (25), and are available on a first come, first served basis.  Please arrive early enough to so that you are in your seat and ready for us to play with your palate by 5:30pm sharp.  $45/person, call jason at 363-PINT, or email jason@bitterrootbrewing.com for reservations.

First Course

Blackened sea scallops
Roasted green chili – corn puree
Preserved lime – herb Salad
“Beer” blanc
Pairing: Nut Brown

Second Course

Seared pork tenderloin
Charred radicchio
Apple cider reduction
Oregonzola
Pairing: Collabeeration Porter

Third Course

Root vegetable gratin
Buttermilk – cauliflower sauce
Toasted goat cheese
Pairing:  I.P.A.

Intermezzo

Hop dusted malted parsnip sorbet

Fourth Course

4 – way duck cassoulet
Chanterelle mushrooms
Buttered rye toast
Pairing: Imperial Red

Fifth Course

Sweet potato beignet
Orange peel ice cream
Pairing: Belgian Honey Trippel

Prost,

GG

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Good things seem to be underway in Lakeside this month and next. Not only is Old Stache’ back on tap at Tamarack Brewing Co., but they have a brewer’s dinner coming up March 11. Here are the details:

Once again, Craig and Roger are working their magic to bring us another amazing Brewer’s Dinner! They are hard at work on creating the menu as we speak… visit our
What’s Up page soon for menu details…

Only 42 lucky foodies will have the chance to enjoy this Brewer’s Dinner; to reserve your seats or to request a menu for our March 11th Brewery’s Dinner, email Andra or call 844-0244 ext 4.

Prost,

GG

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I found this article to be particularly interesting for the fact that the brewery uses wort for the cooking process. Our own Big Dipper uses the wort to make beer-flavored ice cream, and I can envision more restaurants utilizing the wort in various cooking techniques.

Read all about cooking with beer in this interview with James Ludwicki in 1859 Magzine.

Prost,

GG

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Guess what, you can.

Alix just sent out a notice that the Big Sky Brewing Co. holiday beer dinner, this Thursday, will be offered to non-Betty’s, which is great for the rest of you. If that’s not temptation enough, take a look at the menu.

Six Course Small Plate Beer Dinner

Course One: Sausage Stuffed Crimini Mushrooms

Paired with Scape Goat Pale Ale

Course Two: Autumn Salad

Paired with Trout Slayer Ale

Course Three: Curried Butternut Squash Soup

Paired with Extra Special Bitter

Course Four: Roast Turkey Breast with Apple, Onion and Sage

Served with Stuffing and Glazed Carrots

Paired with Moose Drool Brown Ale

Course Five: Bacon Wrapped Pork Loin with Cherry Sauce

Served with Roasted Brussels Sprouts and Mashed Potatoes

Paired with Powder Hound Winter Ale

Course Six: Moose Drool Ginger Bread Cake

Paired with Ivan the Terrible Imperial Stout

The Betty’s for Beer Dinner is open to any women interested in learning about food and beer pairings. The Dinner takes place at Big Sky Brewing Company on Thursday November 19 from 6-8PM. The 6-course meal will be catered by What’s for Dinner Missoula and paired with Big Sky Brews. The cost is $45 and in addition to the great food and beer, each person will receive a recipe book of all the courses (see below). A vegetarian option is also available, please inquire if you are interested in the alternatives.
Stop by Big Sky Brewing Company or call 549-2777 ext. 120 or email alix@bigskybrew.com to sign up, space is limited to 15 people.

Prost,

GG

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Calling all you Betty’s for Beer grads. Big Sky Brewing Co. is putting together a sweet beer dinner and holiday class for you. The prerequisite is that you have to have completed an original Betty’s for Beer class, and I know there are a lot of you now. Call or E-mail Alix in the taproom to reserve your place.

Trust me, this beer dinner will raise your beer game another dozen notches or so, plus, you’ll get to meet all the other Beer Betty’s out there.

November 19: Betty’s for Beer Dinner/Holiday Class for Alumnae. If you have already taken the first series, sign up for this great 6-course small plate beer dinner! Email alix@bigskybrew.com or call the Taproom at (406)549-2777 ext. 120. The cost is $40 and is from 6-8PM.

Can’t wait to catch up with all you ladies soon.

Prost,

GG

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If you were following the twitterverse yesterday, you’d know that all is right with the world. Why? Because the  NBC’s “The Today Show” called our own little ice cream shop, Big Dipper, to ask for some of their on-the-verge-of-famous Cold Smoke Ice Cream.

A KECI story featuring the malt bomb on cone went national last week, and NBC decided that morning anchors Kathy Lee and Hoda Kotb would like to try some on air.

Nevermind that you first heard of the Cold Smoke Ice Cream right here on Grizzly Growler last summer, I’m fine with the world thinking that NBC discovered this little gem in our fair mountain berg.

“We’ve been doing a lot with Facebook and Twitter, like putting our specials out there,” Hickey said. “Somehow KECI got wind that were going to set up production again. They came down and watched. It hit nation wide. We’ve been getting reports back from Kansas to Seattle.”

Cold Smoke, which is not the easiest flavor for the company to produce, considering the fact that they have to cook down copious amounts of wort, will nonetheless become a staple flavor on the board for Missoulians who love their beer and ice cream at the same time.

For Kathy Lee and Hoda Kotb, well, just remember that this isn’t just a novelty from Missoula, Montana. This is a way of life. Respect it.

Prost,

GG

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It’s nothing I haven’t said before, but media covering the Savor event in D.C. seem to think this concept is the most amazing thing to come out of Washington in two decades.

It’s really very simple. Beer is more approachable than wine. Beer has more flavor possibilities than wine. Beer is more affordable than wine. Beer is just as good with food as wine.

Add it all up folks, and you’d do well to give that beer menu a second look next time you grab dinner out. I’m just saying, a $15 bottle of beer paired perfectly with your steak or roast chicken compared to a $50 bottle of wine makes sense.

Prost,

GG

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