Bitter Root Brewing is hosting another Brewer’s Dinner on Sunday, March 18, at 5 p.m. Seats generally fill up pretty quickly, so if you’re thinking about going email Jason Goeltz at firstname.lastname@example.org. Tickets are $55 per person, and that gets you six (what?) courses paired with the Root’s delicious beer over three hours. I haven’t seen what’s on the menu this time around, but to give you an idea, this was one dessert from a recent dinner:
Malted barley pudding with a cherry compote, pistachio butter and a dry hopped (yes..you read that right…dry hopped chocolate with Citra hops) ganache, paired with Red Dread Imperial Red Ale.
I’ve been itching to get over there for one of these shindigs. Not sure if this will be the one, but hopefully soon.
- Matt Pritchard
If you’re in Hamilton, or need a reason to go there, perhaps a keg of Black IPA at Bitter Root Brewing Co. will be enough to turn your Friday from good to great, or maybe from just OK to good – either way you win. From Bitter Root’s newsletter:
We’re tapping a keg of Black IPA that we’ve been hording like that neighbor kid you grew up with that horded Halloween candy. We’ll tap the keg at 4 p.m. on Friday
- Matt Pritchard
It’s technically spring, but it sure doesn’t feel like it. So while we wait for the weather to warm up, hopefully sometime before July, Bitter Root Brewing has something to tide us over – the 2011 release of Huckleberry Honey Ale in bottles. Here’s a line from the latest newsletter:
Our first batch of Huckleberry Honey Ale is now in bottles! Nearly this entire batch is being delivered to fine grocers and off premise retailers near you, in bottles, next week
- Matt Pritchard
Still hard for me to get used to saying up the Root, but I understand why we do it. Nonetheless, here’s a list of current beers and upcoming specials at Bitterroot Brewing Co. that I stole from their newsletter, along with a rather funny version of Do, Re, Mi by noneother than Homer J. Simpson.
Belgian Amber (5.57% ABV), Our Winter Seasonal Amber: Spicy and malty with a dry finish. Brewed with Belgian Candi sugar and a Belgian yeast strain.Smoked Hefeweizen (4.54% ABV), an unfiltered German wheat beer brewed with all imported grains and traditional yeastSaison (5.41% ABV), a traditional Belgian/French ale… Spicy, tart and dry with a slightly sour finishWinter Ale (7.99% ABV), A classic English Old Ale spiced with juniper berries and aged on Oak. Sweet with an Oak flavored, spicy finish..Like a fine Gin!On the Nitro tap, Oatmeal Stout (5.56% ABV), a hoppy, American style stout with oatsOn the Beer Engine, Unfiltered PorterComing VERY, VERY soon…. Barley Wine, Belgian Dubbel
DO RE MI DRINK
by Homer J. Simpson
DO… the stuff… that buys me beer…
RAY… the guy that sells me beer…
ME… the guy… who drinks the beer,
FAR… a long way to get beer…
SO… I’ll have another beer…
LA… I’ll have another beer…
TEA… no thanks, I’m drinking beer…
That will bring us back to… (Looks into an empty glass) D’OH!
Where Tim drinks Bitterroot Brewing Co.’s Saison and talks about the famous French farmhouse-style ale.
Sorry for not so many posts lately. Aside from a crazy busy summer schedule, I’ve been thinking through reworking the blog and through budget restraints that are severely limiting what I can do with the blog.
But, I want to reassure you, that beer drinking still is happening. Brewers continue to produce awesome microbrews, and I still am on a quest to find the perfect beer.
I’d like to invite those of you you who have found great beers around Missoula and beyond to share your finds with us on GrizzlyGrowler.com. Not only will this help with regard to my busy summer schedule, but it will open the blog up to a much wider world of great microbrew. I don’t get down to Bitterroot Brewing Co. as often as I like, but I know there are those of you who do. Send me your thoughts on their latest beers.
Same goes for the brewers of the Flathead Valley, the east side of the divide and those great South Montana brewers.
Thanks for reading,