So we’ve all heard about the rumor that Kettlehouse Brewing Co. would be putting Eddie Out Pale Ale in cans. We’ve waited patiently through a two-year-long process of building the North Side brewery. We’ve waited through snow storms and the heat of a Montana July. Several in fact.
And now, I can say that with my own two eyes, I’ve seen packaging for 8-packs of cans that indicates that soon, Kettlehouse Brewing Co. will have Eddie Out Pale Ale in cans.
Knowing Tim’s proclivity for keeping project details under wraps, I’m guessing we won’t get a time commitment for seeing Eddie on area shelves.
Let’s just keep our fingers crossed that we’ll get a float trip or two in with a tall boy of Eddie in our patient hands.
Where are you in the Stone Brewing Co. Vertical Epic Ale game? Did you save one of every bottle from 2.02.02 onward? Probably not. I’d love to know how many people actually put away any of this special, bottle-conditioned ale that is intended to age until sometime after 12.12.12.
I’ve tasted every release fresh, which is good enough for me. I’ve obviously had a much more difficult time tasting getting my grubby hands on any SVEA here in Missoula, but I found a bottle of the 2008 version, which features a nice Belgian-style strong golden that is hopped up the American way.
Mmmm, this was one delightful beer, and as much as I’d like to taste every bottle aged, I’m afraid I’m too enamored of the fresh varieties to save any. However, there are four years, four varieties left in the schedule. And the beer is much more readily available these days. So, if you’re inclined. Buy a bottle of now and one for later. I found mine at Worden’s Market in Missoula.
Notes: 2008 Stone Vertical Epic Ale – Belgian strong golden
Head – light, white, hints of gold.
Aroma – Fruity, complex, hints of dried fruit leather, tropical fruit, banana and clove
Taste – Clean initial taste, followed by a buildup of flavors that leave a fresh, hoppy taste.
Palate – Good carbonation, light to medium body, finishes with a bit of bitterness.
Great beer. Get some.
The W’ 09 Belgian Golden Ale does not indicate another George W. Bush run for president. The W stands for the indefatigable Widmer Brothers of Portland, Oregon.
This beer is blatently fantastic. It’s got all the flavor of a big Belgium blonde and the alcohol to boot. With flavors of straw, fruit, earthy yeast and a gentle spice fringe to it, this beer holds up well to its 6.5 percent ABV.
My favorite part of this beer is the way it balances like a good Belgian. It doesn’t have that clean characteristic so common in American-style Belgian beers. I’m told it’s the water here, which, compared to many other countries, actually is cleaner and more free of additional flavors. I can almost believe that Widmer chemically changed the water to resemble something from northwest Europe.
This beer would pair nicely with mussels, fish & chips and grilled chicken salad.
You wouldn’t know we’re in a recession if you walked into a Montana brewery right now. Not only are people out having a good time, breweries are expanding their line of craft beers left and right.
So, I thought I’d round up a list of new things you’ll likely see around town soon.
Bayern Brewing’s popular Dragon’s Breath, a dunkleweizen (a dark wheat), will be making an appearance in grocery stores as Jurgen said he plans to bottle the beer soon. This particular style of beer is a rarity in the craft-brew world, so it should be fun to see it available in six packs.
Down the road at Big Sky Brewing Co. they’ve been installing a new canning machine, which means we should be seeing cans of Moose Drool and Trout Slayer in grocery stores just in time for spring fishing.
And the brewery’s popular Summer Honey is back on tap as an early sacrifice to the weather gods in hopes of an early spring and a warm summer.
Still no word on Kettlehouse Brewing Co.’s plans to can Eddie Out Pale Ale, but we’re keeping our fingers crossed over here at the Grizzly Growler. However, they have a cool new can design for their Cold Smoke beer that is available now.
And there is a rumor about town that Missoula Brewing Co. plans to have its Highlander beer, currently brewed by Great Northern Brewing Co. in Whitefish, in bottles sometime this year.
So, to recap, we’re in a recession, but our local brewers are putting out new products like we’re in a bull market. That means that beer IS recession proof and that we’re lucky to live in a place like Missoula.
I know I make a big deal out of hard-to-find Belgian beers, but there are a few American craft brews popping up in this category as of late. Deschute’s The Abyss is one of them, but the king of hard-to-find beers might just be Alaskan Brewing Co.’s Barley Wine Ale.
One of the most decorated craft beers on the planet, this once-a-year release was bottled for the first time in 2008. Now, I’m hearing that you can order bottles through Liquid Solutions in Oregon and Liquor Max in Colorado.
I have friends who’ve successfully ordered beer and wine to be delivered here in Montana, but proceed at your own risk. You might end up with a charge on your credit card and no beer to speak of. The distributor has to be willing to ship it here, and I’ve not found anybody (in the beer arena) who will do that.
If you have a bottle of this beer, call me. If you find a bottle, buy two, and I’ll pay you back.
This is one of the first videos I ever did for my old beer blog, Will Blog for Beer. I had a co-blogger then. Michelle Theriault is an awesome beer blogger and tasting companion, but she has gone to seek her fortune elsewhere, leaving me to carry on the beer blogging torch.
Anyway, I thought you might enjoy a peek into the past.
The term probably has more significance for brewery workers than your average beer-drinking Joe, but I’d like to expound upon it from an everyman’s point of view.
The thought of cheating on your brewery or favorite beer crossed my mind last night as I stood sipping an IPA at the Big Sky Brewing Co. taproom chatting with one of my favorite cellarers.
As the clean aroma of hops cleared my mind, momentarily wiping away thoughts of the variety of beers available in Montana, I was transported back to a simpler time. It was a time when I loved IPAs to the point of hunting them obssesively.
“Do you have an IPA?” became my constant query upon entering any establishment. Oh, I’d drink a porter or a stout in season, but, invariably, my interests, my constant attention went to that hoppy queen of beers.
I was, you could say, in love.
Don’t let the name confuse you. Stout-infused red bean buffalo chili is not as complicated as it sounds.
That is if you have a good way of infusing your red beans with stout beer. You can take a little syringe and try and fill those bad boys, you can soak them in beer or you can add a little beer to the crock pot when you’re cooking those beans down.
But ultimately, you won’t get that rich, grainy, roasty taste of the beer inside those beans, and that’s what you want to do.
Infusion cooking is nothing new, in fact, it was fashionable many years ago, but like fondue, Korean BBQ and Kenny Rogers Roaster, it went the way of the buffalo.
The first new brewery in Butte in decades is a year old. Quarry Brewing Co., with its line of traditional-style ales, family friendly tasting room and commitment to downtown Butte, is celebrating the way it should.
On September 27, Quarry Brewing Co. will host an anniversary party from 1 to 8 p.m. They’ll have live local music, munchies and giveaways. You can buy an anniversary mug filled with your favorite Quarry beer for $7.
Also, the brewery will release the newest addition to the lineup. Ironstone IPA, a robust beer busting out at 7 percent ABV, promises to continue the tradition of great beers in Butte, Montana.
If you haven’t visited Quarry Brewing Co. yet, take a chance to cruise down for their anniversary party. It’s a fantastic tap room, and the Chuck and Lyza are great people to get to know.
Big Sky head brewer Matt Long found some Mexican lager yeast in Mexico City and became curious about what it would be like to brew that style of beer on a smaller scale.
So, he did.
He said it was brewed in the traditional lager style with a cold fermentation and that the hops and grains are traditional as well as the rice he used to brew it. This beer comes in at a light and drinkable 4.6 ABV, and, after trying it, I have to say I wish it was out when it was 100 degrees here. But anyway, it’s on tap now and worth a try.