406 Hops Brewing News Issue #7

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Cheers to a new year of collaborating and elbow bending!

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BREWING NEWS A Publication Dedicated to Montana’s Brewing News

This issue is available for FREE in every 406 brewery/taproom, and select establishments that serve/resell Montana Craft Beer • Issue

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40 w avai 6H labl op e onl s.c ine a om t #7/Jan-Feb 2018

Unlike a person after too many pints, Big Sky Gas prices walk a straight line.

Our mission is simple: craft and drink great beer.

BOZEMAN — MAP Brewing Co. sits on the edge of the Bridger Mountains just north of Downtown Bozeman. With its rustic architecture and beautiful views, it has become the place to be in Bozeman if you are into a great time and some of the best beer the state and the region has to offer.

The partnership of Pat Kainz and Dash Rodman has been the backbone of a dream that took a few years to come to fruition. The idea of a Bozeman based brewery goes back to 1993 when Pat and his brother Mike lived in Bozeman for a few years. It was the perfect place, but just not the right time. Pat’s brother moved on to go to The Siebel Institute of Brewing and in 1996 opened the Wild Onion Brewery in their family hometown of Lake Barrington, Il. Pat was

a major part of the initial growth of the Family brewery and even worked at Allied Brewery Tanks tearing down old brewery systems and rebuilding them in a new location for a new owner.

This whole time he asked his wife to never let him open a brewery! Well, 2012 came around and Pat was looking to bring his skill set and quality to the Gallatin Valley. He could not get the conversation he and his brother had back in 1993 out of his head and decided to go for it. This kicked off an adventure that led to finding Doug Child who was an established home brewer to be the mad scientist behind the creative brews. Dash Rodman and Pat met while playing hockey and bonded over the vision of creating a brewery where great music played, quality beer flowed from the taps, and

Thanks to energy deregulation, Big Sky Gas can offer Montanans a true choice when it comes to natural gas. We believe in providing our commercial and residential customers with the power of choice and the ability to avoid guessing games and lock in fixed rate products. And, just like you, we enjoy a good beer.

You (thankfully) are not forced to drink only one ale or lager at a predetermined cost, so why should that be the case for your natural gas supply? Before deregulation, electricity and natural gas were provided solely by local utilities.

Now, across the U.S., independent energy suppliers can offer customers a variety of rates and services. In Montana, the natural gas portion of your bill is open for choice.

That’s where we come in.

Founded in 2012 by local Montana investors, Big Sky was acquired by Crius Energy early in 2017, merging local knowhow with the strength and stability of a publicly-held parent company.

Many area brewers are familiar with the Big Sky Gas team through our work with the Montana Brewers Association, which has promoted and connected Treasure State beermakers since 2008. They recently reached an agreement to contribute a portion to MBA members’ Big Sky Gas bills back to the MBA, allowing the Association to put the money toward operational costs. This is because, at its core, Big Sky Gas believes in supporting fellow

Continued on page 20

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The way we see it, there are already plenty of mountains in Montana, so let us help you keep them off your natural gas bill. Instead of navigating the ups and downs by unpredictable utility prices, you can relax (with or without a beer – that’s up to you!) and lock in a low fixed rate for your home or business’ natural gas.

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W E L L P L AY E D

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A Bimonthly Publication Dedicated to Montana’s Brewing News. ™ FOUNDER: Treva Grewe

PUBLISHING: Alicia Lang Alicia@406Hops.com

BREWING NEWS

WHO WE ARE & WHY WE DO THIS: First published and premiered at

the 2016 MBA Rendezvous by 2 friends with an appreciation for craft beer and the process involved. We decided to pursue Treva’s dream of creating a publication that focuses on Montana craft beer. Treva had the vision & contacts while Alicia has a publishing background.

NOW - we are a true collaboration of beer imbibers who want to share our stories and love for Montana’s fantastic craft beer and culture while traveling the state!

Dr Paul Pope

Steve Lozar

Dan Rice

Scott Sery

406Hops.com #406Hops #MTcraftBeer #MontanaProud #MontanaStrong #BuyMontana #TravelMontana #MadeInMontana

IN THIS ISSUE Breweries: .......................................................................... Contributors: Map Brewing ..........................................................................Travis Collins ... Front Cover Eastern Montana Roundup ........................................................... Dan Rice ... Page 3 Updates on Beaver Creek • Busted Knuckle • Cross Country Meadowlark • Old Skool • Tilt Wurks Publicans - Keep It Clean .............................................................. Dan Rice ... Page 4 Conflux Brewery Company ...............................................MacKenzie Richer... Page 4 Mountains Walking Brewery....................................................... Scott Sery ... Page 6 Flathead Lake Brewing Co........................................................... Scott Sery ... Page 7 Outlaw Brewing.......................................................................... Scott Sery ... Page 9 Bitter Root Brewing..............................................................................Q&A ... Page 9 The Front Brewing............................................................MacKenzie Richer... Page 13 Mighty Mo.......................................................................MacKenzie Richer... Page 13 2017 GABF Winners: .............................................................................. ... Page 5 Red Lodge Ales • Uberbrew • Lewis & Clark • Phillipsburg

LuAnn & Don Schrauth

Bailey Corrin

Josh Michael

Vince Grewe

In The Know: Happy Hops .............................................................................Treva Grewe ... Page 8 Powerful Process......................................................................Treva Grewe ... Page 12 Great Falls Select....................................................................... Steve Lozar... Page 14-15 Montana Map of Breweries: ................................................................ ... Page 10-11 Current list plus breweries in the planning

Lynne Jourdonnais

Travis Collins

Carson Rose

Alex Hartford

Read ABOUT us at 406Hops.com We POUR our hearts & volunteered time into this endeavor. Even though we all have our own individual diverse businesses, we have one thing in common - a talent for EB in MT.

If you see one of us out and about, stop and say Thayne Mackey MacKenzie Richer “HI” and share a beer WE DO NOT: Print malicious or accusatory content. conversation.

Women In Brewing: Ilona Csik and Katie Seaman ............................................... Draught Works ... Page 16 Beer Maven..............................................................................Fermentana ... Page 17 Home Brewing: The Complete History of Homebrewing (Abridged) ...................... Scott Sery ... Page 3 Distillates and my View on Them.........................................Thayne Mackey ... Page 8 What’s Your Major? ................................................................ Dr. Paul Pope ... Page 18 Hatch Brewing (Chris King) ..................................................................Q&A ... Page 19 Music: Tophouse ...............................................................................Josh Michael ... Page 20

To our readers: We hope you enjoy reading/following/and exploring!

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Owners/Brewers: This printed issue of 406 HOPS Brewing News is delivered to every

If you sell Montana products and services - advertise your business with 406 Hops — email: info@406Hops.com

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brewery and select busineses in Montana for their customers to enjoy - FREE OF CHARGE - and we would appreciate our publication being visibly displayed in your establishment. If we have not covered your brewery, or you have something NEW brewing/events/awards that you’d like our readers to be aware of, please let us know (info@406Hops.com).

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We invite YOU to take this opportunity to reach out to OUR followers. After all, our readers are not only craft beer drinkers but Montana enthusiasts.

PAGE 2 • Jan/Feb 2018-Issue #7 • A PUBLICATION DEDICATED TO MONTANA’S BREWING NEWS

The Complete History of Homebrewing (Abridged) Beer has a long history, as old as civilization itself. While nobody knows the exact origins or the exact methods that were used in pre-historic times, we can glean some information from the archaeological record. Here is what we do know about the ancient origins of brewing.

- The first brews are thought to be about 12,000 years old.

- A 3,900-year-old Sumerian poem contains the oldest known recorded recipe.

- These weren’t beer as we know it, malted barley wasn’t used as the science wasn’t understood.

- Some old recipes even called for barley bread instead of straight grains.

- These brewers were cultivating their own yeast strains in ill-cleaned equipment.

- All setups were small scale so they could take

it with them when they traveled.

Until the Middle Ages, things remained largely the same. It was at this time that civilization started to shift, and big changes were made.

- Beer was used primarily as a nutritional supplement; little was used to get drunk (unless you were rich).

- The 1600s saw people specializing in beer turning it into a commercial product; until this point, almost all beer was home brewed.

- At this point, it was discovered that wort should be boiled leading to vast improvements in preservation, consistency, and taste (and the possibility of selling for profit).

The Industrial Revolution in the latter half of the 1700’s sparked major changes in how beer was made at home.

- Boiling water was done on open fires, this led to a smoky taste and poor temp control. But the invention of the steam engine internalized the fire leading to a better boil. The invention of the thermometer helped control temperature.

- 1790 saw perhaps the biggest advancement, William Nicholson invented the first hydrometer leading to increased efficiency in the brewing process. It also helped to develop new styles, whereas before there was mostly just lagers and ales.

Brewing in the U.S. has gone through some wild changes due to laws surrounding making your own beer.

- Homebrewing continued to expand despite the commercialization of beer, but its popularity saw a huge boom in the early 1900’s because of prohibition.

- As prohibition went on, beer making started to decline because brewing wine was easier and cheaper; especially as supplies were harder to acquire. Organized crime took over, and put the competition out of business.

- Prohibition was repealed in 1933, but brewing at home was still illegal. All you could make was .5% ABV or less; essentially root beer.

- It wasn’t until 1978 when Carter repealed that law by creating a new one allowing any adult to produce wine or beer for personal and family use (up to 200 gallons per year).

- Since the Carter administration homebrewing popularity has steadily increased, leading to college classes on the subject, beer in a bag, or Mr. Beer for beginners, or elaborate setups like many of home brewers today have.

(— Article by Scott Sery)

Eastern Montana Roundup There is a surprising amount of brewery activity in Eastern Montana, which the rest of the state may not be keeping up with, or even be aware of. In fact, sometimes... those of us in Eastern Montana question whether the rest of Montana even knows that we exist. On that note, I will mention that there is about 250 miles worth of territory to the east of Billings which is indeed part of Montana (and NOT part of the Dakotas). Breweries have been popping up in small towns in eastern Montana over the past decade or so, with several of them coming on the scene in just the past year or two. We’ve reached out to all of them for an update, and this is what we’ve heard back: Wibaux — Beaver Creek Brewery. Beaver Creek is getting ready to keg their Whiskered Beaver Stout, a 9.5% ABV version of their Paddle Fish Stout (sans espresso), which has spent 18 months aging in Wyoming Whiskey barrels. Sandy at Beaver Creek will also be brewing a Chocolate Mint Porter - which is a longanticipated project. (As a personal aside, I’m pretty excited to try the Porter) Beaver Creek’s popular restaurant, The Gem, has recently had an expansion of their seating area, and the addition of prime rib and salmon as weekend dinner specials.

Established in 2007, Beaver Creek is the longest established brewery in eastern Montana, and they are making exceptional and unique beers, often times incorporating fun and unusual ingredients (their “Choke Cherry Wheat” is a highly anticipated annual release). Stop out and see Sandy and Jim if you’re even remotely close to Wibaux!

Glasgow — Busted Knuckle Brewery. Busted Knuckle has released a new 4% Session Amber named….. (wait for it)... Blinker Fluid. Hilarious. “Granny Gear” Dark Lager, “Full Throttle” IPA, “4-Barrel” Rye, and “Rusted Nut” Amber are some other great beers with fun names. Or fun beers with great names. Whatever.

Busted Knuckle is also now offering their “Master Cylinder” Crowlers individually, or at a discounted price in 3 Packs; which are filled with beers of your choosing. (We suggest the Jalapeno Hefe!)

All things Busted Knuckle are mechanic and gear-head related and the “Master Cylinder” designation for their Crowler cans fits nicely within that theme.

Busted Knuckle has become a household name in Eastern Montana over the past couple of years. Be sure to check them out if you’re waaaay up North, on our end of the state.

Glendive — Cross Country Brewing. The Cross family are working on a tap expansion project in their tap room, and will be starting up trivia nights in the near future.

A new cream ale has been launched, and there should be a Doppelbock hitting taps right around press time for this issue of 406 Hops.

Cross County is one of the newcomers to our region, and are doing quality work in Glendive.

Of particular note is their Camp Fire Brown, which is a brown ale brewed with a peat smoked malt, and is one of the author’s favorite brews in the region.

Sidney — Meadowlark Brewing. There are a variety of new and seasonal beers coming from Meadowlark lately. Here is the scoop, from Travis Peterson of Meadowlark: “Et Cetera” is Meadowlark’s new IPA, and it is available both on draught and in bottles. “Contrary to the trendy turbid NE-IPA [New England IPA] our IPA highlights the hop aroma with our use of distilled Hopzoil and features a soft mouth feel and low bitterness similar to the NE but with all the clarity and brilliance you have come to expect from Meadowlark.”

“Black Steer’s Tookus,” Meadowlark’s Oatmalt Stout, is now available in bottles - resulting in all of Meadowlark’s year round beers now being offered in small size packaging.

“Argo” (biere de garde) is now in season, both bottled and draught, and “is highlighted by the use of monastery ale yeast and french oak aging. A complex malty body is caressed with flavors of date, toffee and vanilla.”

And, “Snowflake,” a winter spiced seasonal, is now available on draught. “As no two snowflakes are alike, we brew this beer with a different special ingredient every year. Last year was vanilla bean and this year we chose Mission figs. Spices include sweet cinnamon, clove, ginger, and molasses. The spices are prevalent but the fig has done an excellent job of rounding out the flavor and mouthfeel.” Travis notes that this is one of only a few spice beers which he enjoys drinking more than one of in a sitting.

As an aside, Meadowlark is one of the more pioneering breweries in the entire state, and we are glad to have them here in Eastern MT. They are on the forefront of brewing with hop oils, and they are notorious for using surprising ingredients in their beer. Examples: Squashtoberfest (squash Oktoberfest lager); and Fungus Shui (mushroom ale).

Baker — Old Skool Brewing. Old Skool Brewing is the newest brewery on scene, east of Billings. The brewery is housed within a newly renovated schoolhouse, hence their name.

Old Skool has recently unveiled their new “Rigid Kilt” Scottish Ale - a beer with a malty aroma and a caramel and sweet coffee finish. Rigid Kilt comes in at a mighty 7.8% ABV, and Old Skool warns: “You may end up ‘mad wae it’ and ‘up to high doh’ (see Scottish slang).”

The tap room has also been featuring Trivia Night on Wednesdays, and their infamous Game Night one Saturday per month. “Both are very amusing and interactive ways to not only enjoy great local brew, but gather with friends and share a laugh!”

Watch their Facebook page and website for other special events.

Miles City — Tilt Wurks. Tilt Wurks has recently released their “KickAss Pale Ale” and their “Scootlund Scotch Ale.” Tilt Wurks is also pleased to announce that they recently attended the Badlands BBQ & Brewfest in Glendive, where their “High Score Hefeweizen” tied for 3rd place; and their “Bang Black Blueberry Wheat” was awarded 1st place.

Tilt Wurks is located just off the interstate in Miles City (westernmost exit). Be sure to check out their beer, and their newly renovated building, if you’re passing by Miles City.

(— Article by Dan Rice)

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Publicans - Keep It Clean. Beer is always better on draught, right?

Well, not always. Sometimes, beer on draught tastes weird. And it usually isn’t the beer’s fault.

It is critically important that a beer line and faucet be cleaned regularly, to ensure that the beer poured into the glass tastes the same as the beer in the keg. Beer lines are holding beer 24/7/365, and beer contains organic material, such as yeast, bacteria (sours!), calcium, acids, salts, and other fun things, all of which deposit themselves on the walls of the beer line. As beer is forced up the line, some of these deposits will dislodge or flake off, and wind up in the beer glass. And… the consumer will taste them.

Sometimes, the taste is good - albeit out of place.

“This Hefe has a nice subtle coffee character to it!”

“Yeah, broh… we had a Coffee Porter on that line a few weeks ago. We can’t get the flavor to come out.”

“Oh… So, this isn’t a Coffee Hefe?” Gross.

Sometimes, the taste is bad. “This IPA tastes like dirty socks.” “Yeah, broh... probably because we don’t clean our lines very often. There’s a little colony living in there.” Grosser.

Most distributors include a line cleaning program as part of their services, which include flushing beer lines with a caustic chemical every two weeks. This is a good start to line maintenance, and removes most deposits from the lines. That said, a good Publican (the landlord of the public-house… or generically, the “bar owner”), in my opinion, has an obligation to do more than simply rely on a bi-weekly line flush from his distributors.

When your keg of IPA blows, and you run to the cooler and hook on a Cream Ale as your next beer, that Cream Ale is going to taste hoppy - and it shouldn’t. Since the distributor isn’t going to send a tech over to clean an individual beer line every time an establishment changes a keg, most Publicans will lazily allow their customers to drink a “tainted” beer, until the next regular line cleaning. But should they?

I say “NO.” I feel that the Publican has an obligation to his customer to take care line maintenance when changing between two different beers, particularly if the two beers are of different

styles. It is a simple and inexpensive process, and goes a little something like this: “Cleaning kegs” are relatively affordable - as cheap as $120. Cleaning chemical, also inexpensive at $10 per concentrated jug, is mixed with water and placed in the cleaning keg. The cleaning keg is hooked onto the beer line, the same as a beer keg would be. The cleaner is pulled through the beer faucet, and let to run for several seconds into a clean bucket. Let the cleaner sit in the line for about 15 minutes. During this time, turn off the co2 pressure to the keg (so that cleaner is not being forced up the line), and remove the faucet from the beer tower, using a $5 spanner wrench. The faucet breaks down easily into three components, which are soaked for a few minutes in the cleaner, and then scrubbed down with a $5 brush; then rinsed, reassembled, and reattached to the tower. The cleaner needs to be flushed from the line, by pushing clean water through your cleaning keg (or beer from your new beer keg) for several seconds. Taste the newly tapped beer to ensure that no chemical remains in the system.

And just like that, your customer is drinking a new beer, on a freshly cleaned beer line; and not a new beer contaminated by the beer which was hooked up before it.

This is only a start to line maintenance, however.

Lines should occasionally be cleaned with an acid cleaner to remove mineral deposits in the lines, and lines should be cleaned with an agitating pump on an annual basis or so to remove any deposits which aren’t cleaned out by flushing. Also, note that some beers can flat out ruin your lines, by permeating the line itself, and will require full line replacement.

From experience, I’d avoid cucumber beers and habanero beers… both of which have ruined lines at my place.

So, there it is, Publicans. Let’s all make an effort to keep our lines properly cleaned and maintained. Our customers deserve it.

(— Article by Dan Rice, Publican, Trails Inn Tap Haus • See ad on p7)

Conflux Brewery Company: Welcome to the Neighborhood MISSOULA — Conflux means a convergence of people at a common center. A common center that offers beer and food produced from locally sourced ingredients, now that is a great idea. This is the dream of Hugh Yates and Meghan Casqueira, founders of Conflux Brewing Company.

Their vision became clear from their mutual love of delicious food, thirst quenching beers and their community.

Hugh and Meghan want Conflux to be a space that not only services patrons but also a place to host events and non-profit organizations.

They see breweries as a community hub where people can collaborate and connect. They find it important and beneficial to contribute to their community and were raised with that conviction. Hugh reminisced about his grandmother who would only request one gift for the Holidays, she wanted him to volunteer in the community and share that experience with her. Hugh and Meghan, having a small family themselves, want to raise their children with the same sense of community.

The excited new business owners are working with Jackson Construct Group, TrailWest Bank and other community sources to build Conflux brewery; together they are making this dream a reality. Project site manager Darren Stocker says, “The building is a fun challenge and unlike anything I’ve worked on before.” Currently under construction, the two-story brewery will be located in downtown Missoula. Designed with the Labor Temple sign in mind, it will remain on displayed for people to enjoy for years to come.

The brewery will harbor a 15-barrel copper brewing system that will be visible by all. Hugh says, “I want the patrons to feel like they are part of the brewery, no matter if you are walking down the street or inside.” The location will

feature an outdoor patio that will also include views of Hellgate Canyon. Conflux was sure to have plenty of bike racks which will complement the redeveloped pedestrian sidewalk. If all goes smoothly, they plan to have their doors open by spring of 2018.

There is no lack of experience from these two entrepreneurs. Hugh has an extensive background in the culinary arts, from opening restaurants to managing staff. He is excited to create a dynamic menu that will complement the beers on tap and is menu will feature locally grown ingredients. Conflux is open to additional relationships with Farmers or Ranches in order to bring the best to Missoula.

Megan is contributing her wealth of knowledge from the beer industry. She will be training new staff, tending bar and will oversee the HR responsibilities.

The couple has recruited Jason Courtney as their head brewer. He brings 20+ years of experience in craft beer. The two are confident in his ability to satisfy the taste buds of thirsty beer lovers. They plan to open with 6-8 beer options and amp up to 10-12 within the first year. They are excited to experiment with classic beer styles and offer new flavors to enjoy.

Conflux will be creating approximately 25-30 new jobs for the Missoula area.

And if you believe you’re familiar with the word conflux from Deschutes conflux beer series, you are not mistaken. Rest assured though, the Deschutes team demonstrated the true nature of how the independent craft beer community works together. They helped with the trademark process which means the name Conflux is here to stay, so there’s the scoop. Let’s all come together at Conflux!

(— Article by MacKenzie Richer)

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PAGE 4 • Jan/Feb 2018-Issue #7 • A PUBLICATION DEDICATED TO MONTANA’S BREWING NEWS

Congratulations G A B F Winners The Great American Beer festival is not only about sampling quality beer but is also a beer competition.

Breweries enter their beers to be judged by the festival’s Professional Judge Panel. Festival attendees can also sip the beer entered in the competition during the tasting sessions.

The Great American Beer Festival invites industry professionals from around the world to sit together in small groups and, without knowing the brand name, taste beers in each specified style category. The ultimate goal of the Great American Beer Festival Judge Panel is to identify the three beers that best represent each beer-style category as described and adopted by the Great American Beer Festival.

The Great American Beer Festival awards gold, silver and bronze medals for excellence in 96 beer-style categories but does not necessarily award medals to the top three finishers in a particular category.

Five different three-hour judging sessions take place over the three-day period during the week of the festival. Judges are assigned beers to evaluate in their specific area of expertise and never judge their own product or any product in which they have a concern. Visit www.greatamericanbeerfestival.com

Award Criteria: Gold - A world-class beer that accurately exemplifies the specified style, displaying the proper balance of taste, aroma and appearance.

Silver - An excellent beer that may vary slightly from style parameters while maintaining close adherence to the style and displaying excellent taste, aroma and appearance.

Bronze - A fine example of the style that may vary slightly from style parameters and/or have minor deviations in taste, aroma or appearance.

Out of 53 Entries in Category:

Out of 92 Entries in Category:

Out of 52 Entries in Category:

GERMAN-STYLE ALTBIER GOLD: Glacier Ale

AMERICAN-STYLE CREAM ALE SILVER: Canü

AMERICAN-STYLE WHEAT BEER WITH YEAST SILVER: Miner’s Gold Hefeweizen

Out of 66 Entries in Category:

PUMPKIN/SQUASH BEER OR PUMPKIN SPICE BEER BRONZE: 5 Phantoms Barleywine

Winners share some news of their 2018 brews/events Red Lodge Ales - Red Lodge (founded in 1998)

PHILIPSBURB BREWING - PHILIPSBURG

Red Lodges Ales is celebrating 20 Years of Beers in 2018!!! We have been tossing around a few ideas in the ‘Think Tank’ (our office name) about collaborating beers with other local brewers, making some new brews and even bringing back some of the older brews our locals keep asking us for (like maybe Reserve Ale). We just launched a new brew called BOOM Chocoloca Imperial Stout. It started out as a pilot batch for our head brewer’s wife Amanda cause she loves a good Stout! We made an 80bbls batch, put some in kegs and we filled some nice barrels. Boom Chocoloca is still available in 22oz bombers across Montana & Wyoming. I don’t think I can list all the upcoming events we will have in store for 2018. Just keep an eye out for new brews and maybe even cans?! We are thankful to the people who drink our product and have kept this brand alive and strong for this long!!! CHEERS TO 20 YEARS OF GREAT BEERS!!!

LEWIS & CLARK BREWING CO - HELENA (founded in 2002) Lewis & Clark as a lot planned for 2018. We are continuing to grow deep in MT with all of our product. To help do that we are releasing in January a variety 12 pack with three cans of our four flagship beers, plus be on the lookout for seasonal specialty beers being packaged in 16oz. four-packs. We are looking into distribution in neighboring states in the near future.

Our taproom has three big events planned for 2018. In June we will be hosting our Block Party, July we will have the Red Dirt Festival, and August will be the Bikes Blues and Brews. All of these events will be two days of fun at the brewery. The taproom is open from Noon to 10 Sunday-Tuesday and Noon to 11 Thursday - Saturday with live music on Thursday and Saturdays, Cow Tipping Comedy and trivia are on Wednesday nights.

It's Not A Place, It's A State Of Mind.

(founded in 2010) Here is what we have coming up in 2018: • Expansion of distribution into Billings, effective now!

• Feb. 13: Fat Tuesday Masquerade • Feb. 17: Winter Brewfest in Pburg • Over 12 beer on tap with more than have being seasonal/specialty • Open 7 days a week (except Christmas) We don’t have any collaboration beers int the works for 2018 but if any of these fabulous GABF award-winning breweries wants to team up, we’re game!

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A Different Kind of Brewery Experience at Mountains Walking Brewery BOZEMAN — When you think of a brewery and the adjoining tap room, you probably have a specific image in mind. The décor and themes may change, but for the most part you think of where you can go to get one of your favorite styles expertly brewed. You pick from a list of 5 or 6 mainstays: an amber, a couple IPAs, a brown, a hefe, and as of late an assortment of sours.

Gustav Dose, the founder and director of brewing at Mountains Walking, is shaking up that notion.

This brewery, that just opened in September 2017, is set in 7,000 square feet that was once a milk distribution warehouse in a mixed zoning district of Northeast Bozeman. The goal was to bring a new experience to beer and food that isn’t found very often here in the states. A pairing of beer, food, and ambiance that leads to a different kind of drinking experience.

Gustav has lived around the world and experienced drinking cultures that are vastly different to what we have seen here. After completing brewing school he got his feet wet in Canada working under master brewers who have been in the business for more than half a century.

He took his skills and passion for knowledge to Taipei and Tokyo where he studied methods and styles that we consider “out of the ordinary.” He fell in love with the ancient arts of fermentation, and the science of using living cultures, lower sugars volumes, and discovering the way tastes can all

MODERN SHOUT PRESENTS

work together to create an incredible experience.

Relying on his own experience, and following the advice of other experts, Gustav built a space that is more than just your traditional taproom.

It’s a chance to experience cuisine and beverages that you don’t find elsewhere.

The big focus of the kitchen is around their wood-fired pizza oven. While pizza, using long fermented dough and seasonal ingredients is the focus, it’s not all that comes out of the ovens. Maple donuts, hush puppies, beer steamed muscles, and a variety of unique salads offer something for those that just need a snack and not a full blown meal. But what is truly unique about the dining experience is that everything is made by hand in the kitchen. From the ketchup, mustard, and pickles, to the sauces and cheeses, nothing is brought in pre-made. It’s all meticulously prepared so that only the finest foods are placed in front of you.

The menu is printed daily, and it cycles regularly. The goal is that if you come in once each week, you will always find something new and fresh to try.

Heading back to the brewery, you will find a setup that’s a bit different than others. While most breweries have larger fermenting tanks, in order to create large quantities of their more popular beers,

Mountains Walking has taken a different approach.

With smaller tanks that are designed to have multiple different beers going at any given time, Gustav plans to brew over 100 different varieties of beers every year. The goal is to have 25 beers on tap (there will be a handful of flagships, but most will rotate regularly) at any given time, and to have them unique and experimental; the types of beer that you won’t find anywhere else.

At the time of writing Gustav and his team were working out the details on filling a 1,000 gallon Cyprus tank that will have open-air fermentation.

Along with that they have a New England IPA, and a raspberry sour that should be available by the time you read this.

But it goes beyond beer. Living immersed in the Asian culture, Gustav discovered the intricacies of sake. As the brewery gains traction, the goal is to be the only taproom in Montana that serves sake made in-house. Combine that with Kombucha to

be served on tap, and you can go to this great new brewery and dine on unique cuisine paired with non-beer beverages.

Tucked into an area of Bozeman surrounded by houses, distribution centers, manufacturing, and more, Mountains Walking is set up to be in the perfect spot when some trendier businesses come through. Soon the area may be rich with great restaurants, boutique stores, breweries, and other family friendly places to spend an evening.

Until that time, Mountains Walking will be creating unique beer, seasonally delicious foods, and keeping an open mind so that they can push the limits of what can be done with beer and to keep us on our toes not knowing what delicious recipes will turn up next.

(— Article by Scott Sery)

or, m u H , s w e Beer N and Music

Lorenzo WalkieTalkie and Kids In The Hops TIME SLOT: MONDAYS 6PM-8PM I am Lorenzo WalkieTalkie and you are the audience

Lorenzo Walkie Talkie is the veteran host of the dynamic and ever-engaging Modern Shout, a music program dedicated sometimes to Morrissey, but mostly to new and interesting sounds/songs/bands. The host of the show, Jason Hands is a father of three and brewer at Butte Brewing and a long time supporter of KBMF. Lorenzo also reaches out to up-and-comping bands and interviews them.

ds Jason Han ing Co. Butte Brew

@lorenzowalkietalkie

PAGE 6 • Jan/Feb 2018-Issue #7 • A PUBLICATION DEDICATED TO MONTANA’S BREWING NEWS

Chris Davis Muddy Creek Brew ery

ersht e b 40 raug on d Admire the Waters from Flathead Lake Brewing Co BIGFORK — Perched on the shores of Flathead Lake, Bigfork, Montana is a place dreams are made of. It is the quintessential small town in Montana. Main Street is always bustling, there are locals that know everybody’s name, and throughout the year people come from all over to experience Northwest Montana. It’s so perfect that in the winter it turns into a town fit for a Hallmark movie when decorated for Christmas. Bigfork, Montana, home of Flathead Lake Brewing Company has just made your list for holiday travel next holiday season. While you’re there, grab a pint at a fantastic brewpub.

In 2004 the Flathead Lake Brewing Company (FLBC) opened their doors in Woods Bay (just a few miles south of Bigfork; a location that has sadly recently closed) on the banks of the largest freshwater lake east of the Mississippi. Owner Greg Johnston had two very specific goals: make the best beer ever, and have fun doing it.

Sarah Peterson, FLBC’s marketing manager, has helped the brewery to grow. She got her start in beer in 1995 while attending school in Bend, OR. But just because she’s the marketing manager at FLBC that doesn’t mean she doesn’t know beer. Starting out, she stacked cases on the line at Deschutes Brewery. She then worked her way up through packaging, waste treatment, cellar management, and after completing the UC Davis brewer program started to make beer. By the time she had left in 2014 she had the privilege of running the sour beer program and the oak barrel aged beer program. Let’s just say that she knows what it takes to create a finely crafted aged beer.

Two years after Greg opened FLBC the brewery received some pretty high accolades. They brought home two World Beer Cup awards, and the honor of being the youngest brewery ever to win not just one, but two medals. It was all uphill from there.

Many beers later, Greg’s daughter Sandy joined the team and helped grow the brewery. With her help they expanded into Bigfork in a larger facility that can keep up with distribution demands.

At any given time there are 16 different styles on tap at the Bigfork Pubhouse; including rotating seasonal, sours, barrel-aged beers, and the flagships. With just the base recipes there are over 24 different beers that can be produced. While many of them will only be served on tap, FLBC has taken huge strides to get their beer throughout Montana.

Working hard with taverns and distributors, you can now find Flathead Lake Brewing Company beer throughout our state (and hopefully northern Wyoming will be coming on board soon). Most often you can grab a six pack of one of their flagships, but Sarah says they’re working on getting a year-round kettle soured beer into cans.

It’s only reasonable to keep checking the grocery store every week to see when this hits!

Great beer starts with great water. Sitting in the heart of the Rocky Mountains, where the Bigfork River dumps into Flathead Lake, FLBC has access to some of the most pristine water in the nation.

You can certainly make the trip just to try exquisite beer, but while you’re in the area there are more experiences than you can handle.

From walking the streets of Bigfork admiring the Christmas décor, to skiing and snowmobiling, you’re going to be able to have fun in the winter.

As spring and summer come around you won’t find a shortage of hiking, biking, and even shoot some class IV whitewater rapids that go through the heart of downtown Bigfork.

No matter why you come, enjoy Montana while sipping world class beer.

(— Article by Scott Sery)

At the Trails Inn Tap Haus, we take craft beer seriously!

Stop in and check out eastern Montana's largest selection of local, regional, and imported crafted beers and ciders.

BREWERS: We run direct distributed taps regularly, and meticulously clean and service our own lines. Interested in a guest handle, or coming down for a tap takeover event? Contact Dan at TrailsInn1885@gmail.com.

607 Main Street — Miles City, MT — (406) 234-2922

Encompassing everything Montana!

If you fish • float • hike • hunt • rodeo • rugby • ski • snowboard LIVE • LOVE • DRINK BEER, Live Montanably is for you.

Shirts Sweatshirts Hats Beanies Sticker Koozies Shop entire line at livemontanably.com

Follow us on Facebook & Twitter • www.406Hops.com • info@406Hops.com • PAGE 7

Hard liquor, Spirits, Hooch, Aqua Vitae, Distillates and my View on Them

Happy Hops ROUNDUP — At 406 HOPSBN, we often have valuable and exciting opportunities throughout the brewing industry to meet with many types of entrepreneurs! Shortly, before press time, we were contacted by Chris Hamilton of Bitterroot Island Hops. Chris’s hop operation is located in Roundup, MT. Yes, you read correctly, Roundup! We met up recently over coffee. Speaking prior to Chris we knew to open up our microphone and allow Chris to start from the beginning to end with few interruptions. His past and story are fascinating.

Three years ago, Chris’s wife inherited a 170 acre ranch which for generations has been in her family. The ranch had been holding its own by growing feed grass for livestock to pay the taxes, water rights, and insurance. Chris, having many successful businesses already, was determined the ranch needed to change to obtain a livelihood for him, his wife and generations to come. He began researching profitable farming crops. He stumbled upon an article featuring a Colorado brewery and its quest for hops. It spotlighted the fact that good hops run in deficit year-round, meaning the demand is higher than what is available. Hops are at the forefront of the world market!

“Now, that’s something I can get into!” thought Chris and he was off and running - researching everything hops! “I read and contacted the Ag department at the University of Vermont, University of Michigan, ANYTHING, I could find through USA hops. I studied numbers- what is paid per pound, how to increase yield, and so on and so forth. Next, I investigated the agricultural aspects. What DO hops need to flourish? I again stumbled on to the 2016 HOPS USA conference in Bend Oregon, schedule. This is where I need to be, this is where profitable hop contributors will be”.

It was at the conference in Bend, that Chris attended a class by speaker John Taberna of Western Laboratory. Taberna, along with other key research colleagues, had planted a test farm for 3 years. In short, their findings were that current

hop producers are not yielding enough hops due to over-watering and a few other reasons. To Chris, this was the valuable information that he needed to grow hops at the next level. Armed with a plethora of research about the harvest, drying, pelleting, watering only as needed, and adding nutrients at appropriate times, Chris was off cultivating the land for the new venture!

Chris broke ground updating or rethinking often. Take for instance the trellis and water irrigation system. The trellises were devised of reused materials from the Bakken. Water was not only to be used for his current irrigation, but Chris also dug a well to a depth of 385 feet. To his surprise, the water from the new well is 100% pure water! Hmmm, is there another business venture in that too?

Meeting and listening to Chris was incredible, never have we met someone so enthusiastic and armed with so much information for every step! Follow Chris’s journey at 406hops.com with upcoming blogs, videos, and articles. This is sure to be a monumental new crop for other Roundup area farmers as well!

(— Article by Treve Grewe) EDITORS NOTE: Happy Hops Farm line of apparel supports hop farming in Montana.

25% of all sales go to Musselshell Valley Hops Association, promoting Hops Farming in Montana.

Visit www.bitterrootislandapparel.com See their advertisement on page 5. Chris Hamilton is also the Artist/Owner of BodyWorks Tattoo.

Today I delve into the mature cousin of Beer: Hard liquor… Whiskey, Vodka, Rum, Brandy and of course Tequila, the sneaky Mexican import responsible for so many bad decisions of youth throughout the world, and specifically at Montana State University in the late eighties.

I suppose, Dear Reader, you are wondering to the relationship of hard liquor to beer. That is simple, all beer can be made into Hard Liquor. As a matter of fact, any alcohol can be distilled into hard liquor, distilling just concentrates the alcohol, removes water and some impurities, leaving a higher alcohol distillate. But, doing so can be dangerous, hazardous and illegal. Some legalities we have today are due to the Temperance Movement of the early 1900s, which led to some really archaic laws, some dumb ones and some that are really out there. We’ll cover some of those, and the results of them at a later date as well.

The basis of hard liquor is a grain, fruit or a vegetable product that has been liquefied, had yeast introduced to it, fermented, allowing the sugars to be turned into alcohol and then distilled.

Pretty much every culture in the world had a fermented beverage to imbibe in, but not many had developed the distilling process. Rumours claim the Egyptians developed the distilling process; the hot sun burning down on a clay pot of mead, Little Johnny (Achmed?) leaving the lid partially off, the mead evaporating, hitting the lid, condensing and dripping into Little Johnny’s bowl...Johnny trying it, handing it to farmer dad and poof, the spirit industry was born… It could have happened that way… But, I digress, we are going to fast forward to the middle ages and the start of the whisky world as we know it… When the Roman empire got the Bum’s Rush out of the Scottish countryside, this allowed the Monks to start their invasion of the Celtic countries. They brought some science with them including the distilling process, the local scots saw them getting a bit pie-eyed and wanted to play, so started their own Stills (Cliff Notes version). This was the Starting the original Farm to Plate program, they used their local farmed barley, spring water and yeast and started to develop the Scotch Whisky as we know it. A few hundred years later, they created the perfect whisky and were becoming quite renowned in its production and use, drawing the attention of the Crowne of England. As with all governments, when there is something good, successful and profitable, the Taxman cometh.

The Scottish whisky industry was a major reason in the English assault on Scotland, taxes, smuggling, death, dearth, and greed all led to some of the laws in place even now...It has been argued the taxation of Scottish whisky was one

PAGE 8 • Jan/Feb 2018-Issue #7 • A PUBLICATION DEDICATED TO MONTANA’S BREWING NEWS

reason for the start of the Scottish Clearing. We won’t dive into that now, but as all Scots know; ‘Forgive your enemy, but don’t forget the bastards name.’

Moonshine: The word ‘Moonshine’ is gaining a place in the vernacular of distilling. There is no legal definition for moonshine. It is used to describe any illegally distilled beverage. I know, there are gallons of bottles labeled moonshine in your favorite liquor store, but it’s more of a brand name.

It’s mostly all whiskey (with an E in the USA). I personally, despise the term in legal spirits, and feel anyone under the age of 80 shouldn’t be allowed to utter it out of the context of illegal spirits. If you were alive during Prohibition, feel free!

Where did the word moonshine come from? Scotland, where most amazing whisky things originated. It was the excise tax men of the Crown of England who coined the word ‘Moonshine’. For those of you that have visited Scotland, it is very similar to central Montana, with an ocean around it. The Glens, or big meadows where the distilleries are, were huge and spaced out. This made finding the still during the day very difficult. When you run an old style distillery, you burn wood (and peat) and this gives off a line of smoke. If you’ve ever been out at night, in a cold Montana winter, you will have noticed that you can see a trail of smoke in the moonlight for miles, the fuller the moon, the brighter the smoke….you could even say the (wait for it…) the Moon Shines in the smoke, thus leading the tax man to the word, and to the still…..And that is the definition of Moonshine as repeated to me by an old Scotsman right here in North Central Montana and later verified by several Master Distillers in Scotland itself.

Now, as to my relationship to hard liquor; I come from 2 lines. One being a Customs and Border Agent on the Canadian border through Prohibition, and the other line being more into the production of said illicit spirits in several different locations along the Hi-Line and portions of the Yaak and Tobacco Valleys in Western Montana. I have rooted in my family, neighbor families, and interesting characters in general, badgering them into telling me about the history of moonshining in Montana. I have also visited with distillers operating legal operations and others hoping to offer legal spirits ‘before too long’... I’ll attempt to repeat some of these stories from notes I’ve taken over the years and see where it goes from there.

I won’t guarantee they are 100% truthful, correct or even right, but they are fun and showcase a lot of history of our Great State and the curmudgeons who have led us to where we are at today (— Article by Thayne Mackey)

Reach for the Sky at Bozeman’s Outlaw Brewing BOZEMAN — Todd Hough starting making beer at home in the mid-1990’s. That fascination with boiling wort, pitching yeast, and the next day watching the microbiological miracle take place never waned over the years. Despite running a handful of successful businesses, he continued to come back to his true passion: beer.

After his adventures in other industries, he took on a job with a local brewery. A few years into it Todd decided that working for a brewery wasn’t for him; he wanted to own the brewery. In 2011 he took the plunge and created Sheriff Henry Plummer’s Outlaw Brewing; or Outlaw Brewing for short.

The brewery didn’t start out big though. In the beginning Todd picked up all his equipment, and

put the remodel costs on his credit card. The whole thing sat in 250 square feet of shared space with a restaurant in Belgrade. It was a 2BBL system (that’s about 62 gallons), and the wort was boiled in an 80 gallon soup kettle purchased secondhand from the Salvation Army in Bozeman. The first beer through that system was an English Brown Ale. Outlaw Brewing saw immediate success, and they quickly outgrew their tiny space in Belgrade.

3 years after opening, Todd made the commitment to purchase a parcel of land in the city of Bozeman.

During 2014 he continued to brew while overseeing construction of their current building with a 10BBL system. Later in the year, they opened the doors to the public.

Today there are 4 full time production

employees that help to create the beer and ensure the brewery runs smoothly (along with 11 tasting room employees that make sure the customers’ needs are met). In the back Todd and his team work hard to create craft masterpieces with a focus on dry hopped IPA’s, Belgian Beers, and many others.

At any given time there are about 13 beers on tap, but over 30 are cycling through depending on the season.

A portion of those cyclical beers are what they call their Revolver Series. Every other month they produce a new IPA. They’re simply numbered 1 through 6, and when they’re gone, they’re gone.

The same IPA is never produced again. Since it’s too expensive to put these into cans, you’re going to have to go to Bozeman to get one. They’re served on tap in restaurants around the area, and at the

HAMILTON — Q&A session with Nicol Musburger of

Q. How many people do you employ?

A. 30 employees

farms during the harvest to bring new and exciting hops into some of our brews.

Q. What’s the style most fun to brew & why?

A. Our Whim brews are the most fun to brew because anything goes. Chai Stout, Grapefruit Saison, Wet Hop IPA, Barley Wine are a few of our past Whim brews. These are opportunities for our brewers to experiment with flavors in smaller batches. These beers are usually a one time brew and only available at the Tap Room in Hamilton so you have to come and get them while they’re here.

Do you also bottle or can?

A. Proudly canning since 2013

Q. How much beer do you produce a year?

A. Approximately 4000 BBLs

Q. How do you come up with new style/ flavors?

A. Between customer requests, exciting new styles to experiment with and our own palates asking for tasty flavors we have plenty of inspiration for new styles and flavors.

Q. Happenings! Any special events coming up in the next two months?

A. We are really looking forward to the New Year.

January brings one of our favorite beers, The Red Dread Imperial IPA to the Tap Room and to grocery and convenience stores in 12oz cans. This beer is brewed with 10 different malts, 4 different hops, and dry-hopped with some of to give our beer that profound hop profile that doesn’t get overwhelmed by the big malty body of this big beer.

We are looking forward to adding some new brews to our line up as well including a collaboration with a Missoula brewery and a New England style IPA. In the kitchen we are continuing to focus on local and organic wherever possible as well as plenty of vegetarian, vegan and gluten free options. To continue to keep it fresh we will be introducing menu changes in March.

Our live music continues every Thursday and Saturday night from 6pm to 8:30pm with an ever rotating list of both local and traveling musicians.

Q. How many different kinds of beer do you sell?

A. We brew around 40 different beers throughout the year with many of them being available only in the Tap Room. We do proudly distribute 7 different styles of beer throughout the year to our partnering distributors in both kegs and cans.

Q. What’s unique about your beer?

A. One of the strengths that we experience in our Brewery is the longevity of our brand. We will be celebrating 20 years in the business this fall and those many years of brewing have given us plenty of time to taste, tweak and ultimately produce a spectacular and consistent product. We proudly use Montana grown and malted barley as the base malt in our beers and love collaborating with local hop

Where is your beer available? Distribute self or contract?

A. Aside from our 11 beers on tap at all times in our Tap Room we distribute all throughout Montana, northern Idaho, Eastern Washington, Portland and North Dakota.

Q. What is your favorite Style?

A. “Whatever is currently on tap”. Cliche but true. Our tried and true year round favorites like our Single Hop, IPA, Sawtooth and Nut Brown are always pleasers, but I tend to gravitate toward the limited availability beers. Currently I am loving our Winter Warmer brewed with coriander, grains of paradise, juniper berries, sweet orange peel, cinnamon and vanilla bean, this beer is complex and tasty Q. Do you have or serve food in-house?

A. We love our kitchen! We are so fortunate to have one of the greatest chefs around working hard in the

tasting room, of course.

In early 2016 Outlaw Brewing got their start in canning and distributing. The first off the line was their popular Passive Aggressive Pale Ale. Since that time 3 other styles have been put into cans, and there are plans to release 2 winter beers to be canned in their 4 pack pint format. You can grab a pack in Bozeman, Helena, Butte, Ennis, and the surrounding Town Pumps and many grocery stores.

What started out as a hobby turned into a passion. That passion turned into a career focused on creating great beer, and serving the community.

As Bozeman continues to grow and expand, Outlaw Brewing celebrates the fact that there is still some old west cowboy left at their place.

Come for the beer, stay for the skiing and mountain adventures to be had around Bozeman.

(— Article by Scott Sery)

kitchen creating fresh, mostly from scratch food that ranges from wings and tacos to burgers to Fried Yam Confit, Seared Pork Loin and plenty in between. We work really hard to change our menu seasonally and work with local providers as much as we can. Having fresh, healthy options that work with everyone’s palates and needs along with exceptional pub fare is extremely important to us.

Q. If there were a beer that you could brew with no regards to cost or production or sales, what would it be and why?

A. A sour would be a fun style to experiment with. It is something that we haven’t had much time to brew and are not sure the demand in our local markets.

This style can be so varied and unique that it would be fun to see what we came up with.

Q. Other than your beer, please explain your area’s recreation, EVENTS, dining, sightseeing?

A. The Bitterroot Valley is one of the greatest place to live in, in our opinion. There are so many winter activities that the Bitterroot Mountains provide.

Hiking, snowshoeing, cross country skiing, downhill skiing and on and on are all so readily available right in our backyard. If getting out in the cold isn’t your thing, Downtown Hamilton is a beautiful, quintessential small town that everyone should experience. We have a great downtown with delicious restaurants and locally owned businesses that offer something for everyone.

Follow us on Facebook & Twitter • www.406Hops.com • info@406Hops.com • PAGE 9

Eureka

1

Cut Bank Havre +1

Columbia Falls

2/Whitefish

Libby

+1

1/Kalispell +2 Lakeside

3

Bigfork

Polson

Thompson Falls

+1

Glasgow

3/Great Falls

+1

Black Eagle

Ronan

Belt

Superior +1

10/Missoula +3 Lolo 2/Stevensville Philipsburg

White Sulphur Springs

3/Helena +2 Deer Lodge

Darby

+1

Lavina

4

2/Hamilton Anaconda

Harlowton

3/Butte 2/Belgrade

Laurel 8/Bozeman

8/Billings

2/Livingston

Sheridan Dillon

™

2/Big Sky

Red Lodge

2

BREWING NEWS AREA 1 - Glacier Country Backslope Brewing | 406-897-2850 1107 9th St. W., Columbia Falls backslopebrewing.com Bandit Brewing Co. | 406-646-6003 308 E. Tanner, Darby banditbeer.com Bayern Brewing, Inc. | 406-721-1482 1507 Montana St., Missoula bayernbrewery.com Big Sky Brewing Company | 406-549-2777 5417 Trumpeter Way, Missoula bigskybrew.com Bitter Root Brewing | 406-363-7468 101 Marcus St., Hamilton bitterrootbrewing.com Blacksmith Brewing | 406-777-0680 114 Main St., Stevensville blacksmithbrewing.com Bonsai Brewing | 406-730-1717 549 Wisconsin Ave., Whitefish bonsaibrew.com Cabinet Mountain Brewing | 406-293-2739 206 Mineral Ave., Libby cabinetmountainbrewing.com

Every issue of 406 Hops Bre Draught Works Brewing | 406-541-1592 915 Toole Ave., Missoula draughtworksbrewery.com

Higherground Brewing | 406-375-5204 518 N. 1st St., Hamilton highergroundbrewing.com

Dunluce Brewing | 406-531-4578 Superior, Montana dunlucebrewing.com

Imagine Nation Brewing | 406-459-8993 1151 W. Broadway, Missoula imaginenationbrewing.com

Flathead Lake Brewing FLB #1 Bigfork Brewery | 406-837-0085 116 Holt Dr., Bigfork FLB #2 of Missoula | 406-542-3847 424 N. Higgins Blvd., Missoula flatheadlakebrewing.com

Kalispell Brewing | 406-756-BREW 412 Main St., Kalispell kalispellbrewing.com

Glacier Brewing | 406-883-2595 6 Tenth Avenue East, Polson glacierbrewing.com Great Burn Brewing | 406-317-1557 2230 McDonald Ave., Missoula greatburnbrewing.com Great Northern Brewing | 406-863-1000 2 Central Ave., Whitefish greatnorthernbrewing.com H.A. Brewing Co. | 406-889-3950 2525 Grave Creek Rd., Eureka habrewing.com

Kettlehouse Brewing | 406-728-1660 Southside: 602 Myrtle St., Missoula Northside: 313 N. 1st St. W, Missoula kettlehouse.com Lolo Peak Brewing | 406-493-6231 6201 Brewery Way, Lolo lolopeakbrewing.com Missoula Brewing Company | 406-549-8193 200 International Blvd., Missoula highlanderbeer.com Tamarack Brewing TB #1 | 406-844-0244 105 Blacktail Road, Lakeside TB #2 | 406-830-3113 231 W Front St., Missoula tamarackbrewing.com

PAGE 10 • Jan/Feb 2018-Issue #7 • A PUBLICATION DEDICATED TO MONTANA’S BREWING NEWS

We want to thank all our advertisers, who without their financial support we would not be able to bring this printed publication to you. BIG NEWS: We are currently undergoing a rebranding and restructuring process so we can continue to grow and reach a larger audience. Including all fermented beverages, craft merchandise, travel industry, local goods, and businesses. For more information, email: info@406Hops.com SO STAY TUNED! Follow us on Facebook and Twitter for updates and current brewing news.

We are a true collaboration of beer imbibers and proud Montanans who want to share our stories and love for Montana’s craft and culture while traveling the state!

Wildwood Brewing | 406-777-2855 4018 US Hwy 93 North, Stevensville wildwoodbrewing.com

AREA 2 - Southwest Montana Beaverhead Brewing | 406-988-0011 218 South Montana St., Dillon beaverheadbeer.com Blackfoot River Brewing | 406-449-3005 66 S. Park Ave., Helena blackfootriverbrewing.com

Bunkhouse Brewery | 406-577-2074 1216 W. Lincoln St., Bozeman bunkhousebrewery.com

Meadowlark Brewing | 406-433-2337 117 S. Central Ave., Sidney meadowlarkbrewing.com

Canyon Creek Brewing | 406-656-2528 3060 Gabel Road, Billings canyoncreekbrewing.com

Missouri Breaks Brewing | 406-653-1467 326 Main, Wolf Point missouribreaksbrewing.com

Carter’s Brewing | 406-252-0663 2526 Montana Ave., Billings cartersbrewing.com

Beaver Creek Brewery | 406-795-2337 104 Orgain Ave. W., Wibaux beavercreekbrewery.com

Ruby Valley Brew | 406-842 5977 111 S Main St., Sheridan facebook.com/RubyValleyBrew

Gally’s Brewing | 406-632-5838 Just opened Dec 15, 2017 - Congratulations!

32 South Central, Harlowton facebook.com/gallysbrewingco

Cross Country Brewing | 406-377-6912 320 E. Allard, Glendive facebook.com/xcbrews

Smelter City Brewing | 406-490-5914 101 Main St., Anaconda facebook.com/Smelter-City-Brewing

High Plains Brewing | 406-633-4594 601 E Main St., Laurel facebook.com/highplainsbrewing

Ten Mile Creek Brewery | 406-231-0575 48 N. Last Chance Gulch, Helena facebook.com/TenMileCreekBrewery

Katabatic Brewing Company | 406-333-2855 117 West Park St., Livingston katabaticbrewing.com

AREA 3 - Central Montana

Last Chance Pub & Cider Mill | 406-534-8918 2203 Montana Ave., Billings lastchancecider.com

+ Breweries in THE WORKS

Lone Peak Brewery | 406-995-3939 48 Market Place, Big Sky lonepeakbrewery.com

Bias Brewing 409 1st Avenue E, Kalispell facebook.com/biasbrewing

Madison River Brewing Co | 406-599-3429 20900 Frontage Rd., Building B, Belgrade madisonriverbrewing.com

Big Spring Brewing Main St., Lewistown facebook.com/Big-Spring-Brewing-Company

Map Brewing Company | 406-587-4070 510 Manley Road, Bozeman mapbrewing.com

Blue Ridge Brewing 320 S 1st Street East, Malta facebook.com/blueridgebrewing.mt

Montana Brewing Co | 406-252-9200 113 N. Broadway, Billings montanabrewingcompany.com

Conflux Brewing Company 202 E. Main St., Missoula facebook.com/confluxbrewing

Mountains Walking Brewery | 415-786-4205 422 North Plum Avenue, Bozeman mountainswalking.com

Crooked Furrow Brewing 2801 Roberts St., Helena facebook.com/crookedfurrowbrew

Neptune’s Brewery | 406-222-7837 119 North L St., Livingston neptunesbrewery.com

Gild Brewing 515 S. Higgins, Missoula twitter.com/gildbrewing

Outlaw Brewing | 406-577-2403 2876 North 27th Ave., Bozeman outlaw-brewing.com

Limberlost Brewing Company 1017 Main St., Thompson Falls facebook.com/limberlostbrewingcompany

Red Lodge Ales | 406-446-4607 1445 North Broadway, Red Lodge redlodgeales.com

OddPitch Brewing Company Missoula oddpitch.com

Thirsty Street Brewing Co. | 406-969-3200 3008 1st Avenue N., Billings thirstystreet.com

Old Station Brewing Company 140 First St., Havre oldstationbrewing.com

Überbrew | 406-534-6960 2305 Montana Ave., Billings uberbrewmt.com

Ronan Cooperative Brewery 200 International Blvd., Ronan facebook.com/ronancooperativebrewery

White Dog Brewing Co | 406-992-5798 121 W. Main St., Unit B, Bozeman whitedogbrewing.com

Snow Hop Brewery 685 Barney Drive, Helena facebook.com/snowhopbrewery

Yellowstone Valley Brewing | 406-245-0918 2123 B 1st Avenue N., Billings yellowstonevalleybrew.com

Sun Rift 55 1st Ave West North, Kalispell www.sunriftbeer.com

AREA 5 - Missouri River Country

White City Brewing 113 Main St., Lavina facebook.com/whitecitybrewing

Philipsburg Brewing PB #1 | 406-859-2739 101 W. Broadway, Philipsburg PB #2/ Silver Springs Brewery & Tasting Room | 406-859-3226 106 Brewery Road, Philipsburg, philipsburgbrewingcompany.com

Wolf Point

Sidney

5 Glendive Wibaux

Baker

Miles City

Quarry Brewing | 406-723-0245 124 W. Broadway, Butte wedig.beer

Black Eagle Brewery | 406-868-1866 1602 25th Ave. NE, Black Eagle pitstopblackeagle.com Cut Bank Creek Brewery | 406-229-0298 315 East Rail Road, Cut Bank cutbankcreekbrewery.com Harvest Moon Brewery | 406-277-3188 7 Fifth Street South, Belt harvestmoonbrew.com Mighty Mo Brewing | 406-952-0342 412 Central Ave., Great Falls mightymobrewing.com

ewing News is now online!

Brewery Locations

Area 1-6

This map is sectioned out to make it easier to travel this great state. You never know just how close you are to the next brew.

multiple 11 / City Name +3 # of breweries in planning Breweries Breweries that are highlighted in this issue are listed in RED, so please refer to the “IN THIS ISSUE” on page 2 to easily navigate to what interests you.

406Hops.com Butte Brewing | 406-491-5980 465 East Galena St., Butte facebook.com/buttebrewing Elk Ridge Brewing Company | 406-560-2252 320 N. Main St., Deer Lodge elkridgebrewingcompany.com Lewis and Clark Brewing | 406-442-5960 1517 Dodge Ave., Helena lewisandclarkbrewing.com Muddy Creek Brewery | 406-299-3645 2 E. Galena St., Butte facebook.com/muddycreekbrewery

The Front Brewing Company | 406-727-3947 215 3rd St. NW, Great Falls thefrontbrewing.com Triple Dog Brewing | 406-879-8103 675 1st St. West, Havre facebook.com/brewon2

AREA 4 - Yellowstone Country 2 Basset Brewery | 406-547-BEER 202 E. Main, White Sulphur Springs 2bassetbrewery.com 406 Brewing Co. | 406-585-3745 101 East Oak, Suite D, Bozeman 406brewing.com Angry Hank’s Microbrewery | 406-252-3370 20 N 30th St., Billings facebook.com/angryhanks Bar 3 BBQ & Brewing | 406-388-9182 100 S Broadway, Belgrade bar3bbq.com Beehive Basin Brewery | 406-995-7444 245 Town Center Ave., Big Sky beehivebasinbrewery.com Bozeman Brewing Company | 406-585-9142 504 N. Broadway, Bozeman bozemanbrewing.com Bridger Brewing | 406-587-2124 1609 South 11th Ave., Bozeman bridgerbrewing.com

Busted Knuckle Brewery | 406-228-2277 303 1st Avenue South, Glasgow facebook.com/bustedknucklebrew

Old Skool Brewery | 406-690-5034 115 E Montana Ave., Baker facebook.com/oldskoolbrew TiltWürks | 406- 874-8458 420 Pacific Ave., Miles City milescitybrewery.com

As of press date/Dec 18

Follow us on Facebook & Twitter • www.406Hops.com • info@406Hops.com • PAGE 11

Powerful Process!

POWER — Meet Ryan Pfeifle of Farm Power Malt located in the rich grain producing area of Power, Montana. Ryan decided to put his farming background and engineering experience to work and explore the process of malting his own grain.

Since brewers and distillers are such a creative bunch, Ryan looks forward to hearing their ideas and having fun working to see them come to fruition. Below is a brief synopsis, in his own words.

“I grew up in the small farming community of Power, Montana which is about 25 miles north of Great Falls. For eight years after university I mostly worked in Kalispell as an engineer in

the semiconductor industry. That wonderful experience allowed me to meet people from around the world and even live in Scotland for a year. About 2002 a British friend/co-worker (Hi Mark) made fun of the cheap domestic beer I offered him and turned me onto “proper” beer.

From then on I have been obsessed with craft beer and home brewing.

My home brewing took a typical path from buckets and repurposed pots to building all types of equipment like keggles and keezors. Eventually, I was interested in the idea of true homemade beer. Along with a buddy, I cultivated 75 hop plants, planted and harvested barley and built my first small scale malting equipment, producing a beer where all the main ingredients were sourced a stone’s throw from my home brewery.

After learning to make malt, my fascination quickly shifted. The process of malting is frankly just as rewarding as brewing. I guess I could have tried to buy a malting system, but we have an unspoken motto on the farm... why buy when you can build it yourself. Plus, I want to develop some new ideas that aren’t available in purchased systems.

Generally malting is done to develop the enzymes a brewer/distiller needs to convert the grain’s starch into sugar. This is done by steeping the grain in water until it is about 45% moisture, letting it germinate, and then drying it down in a kiln. This process tricks the kernel into getting ready to fuel plant growth, but instead the brewer/distiller gets to use that fuel (sugar) to make beer/sprits.

Malting is a very resource intensive process but we have designed our system to be very water conscious and environmentally friendly.

Let me just say we will use spray steep, our drum rotation, and air exchangers to create quality malt with a low environmental impact. I estimate we are about 75% complete with the malt house build out, plus there are other final details to work through like the health inspection and our packaging. We aren’t close enough yet to set an opening date, but I can now see the light at the end of the tunnel.”

Learn more about Power Malt and Ryan in upcoming blogs at 406Hops.com (— Article by Treve Grewe)

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PAGE 12 • Jan/Feb 2018-Issue #7 • A PUBLICATION DEDICATED TO MONTANA’S BREWING NEWS

Pictured: Jeremiah Johnson and Tristan Bradford with MacKenzie Richer.

The Front Brewing, Keep on Keeping on

Mighty Mo brings Mo-Success

GREAT FALLS — It has been a year of transformation for The Front Brewing Company, with an unexpected temporary closure earlier this year and reopening under new ownership, the brewery and its team are bouncing back with enthusiasm. Jeremiah Johnson leaped at the opportunity to head management with the idea to purchase the business later. “It’s a great business for the Great Falls community and an even greater opportunity,” said Johnson.

A new beginning can be rocky for a business, but Johnson is passionate about putting together a spirited team that fits with the mission of The Front. Most of the new employees have experience in the beer industry. “We have a really good team right now, it is essential to have a workplace where the employees enjoy being here,” says Johnson.

Through all the change, they will continue to highlight the great local ingredients by creating awarding winning beer, like their Honeysuckle Rose. The ale took silver at the 2017 Honey Beer Competition hosted by the National Honey Board.

They source all of their honey from Smoot Honey located a half hour north in Power, Montana. The honey is also an ingredient in their Mountain Man Scotch Ale, which compliments hints of molasses and caramel. The Front plans on adding an additional style to the canned beer lineup of 360° pull tops in early 2018. The mystery beer will emphasize the relationship with Smoot Honey, so

GREAT FALLS — With the increase of beer production, the Mighty Mo has been able to grow into the Billings market. “We wouldn’t have been able to move into another distribution area without this opportunity. It really has been a great transition to expand into new markets without having the large upfront cost of a new brewing system in a different location,” says Seth Swingley. If Mighty Mo finds success in Billings, they have their sights set on Bozeman next.

Mighty Mo has had continued success with the addition to pizza in house. From the initial planning of the brewery, Swingley explained it wasn’t their intention to have food, but found out quickly that it was a perfect pairing that complimented their beer. This also gives the locals another place to dine on their lunch hour and families to grab dinner.

This summer the Mighty Mo took advantage to expand their services to pedlet. Some may

keep a lookout.

Being located in the prairies of Montana where some of the best grain is grown, Johnson and new head brewer, Tristan Bradford, are thrilled with the abundance of resources. “The opportunity to work with local ingredients by having the grains grown and malted just north of Great Falls is pretty amazing,” says Bradford. The Front sources most of its ingredients from their backyard, like Malteurop for malted grains.

Bradford is not new to the brewing industry and is prepared to continue to grow his brewing skills in Great Falls. He brings experience from a formal brewing education and experimenting with home brewing. If you are able to spend a few minutes with him, it is easy to see his enthusiasm and excitement for all aspects of craft beer. He hopes to share this passion with the community through the beers he will create.

A not so unlikely partnership in craft beer The Front Brewing Company currently has two locations, one on the Northwest side of town and the other in the downtown area. The downtown location doesn’t currently operate as a taproom, but rather it is the main canning & brewing facility for their flagship beers. From the outside, it appears as an average warehouse, but inside it is occupied by a 30 barrel brewing system, 60 barrel fermentation tanks, and a full canning line.

Jeremiah Johnson imagines someday having a taproom where customers can see where all the action happens. Soon he plans to have signs on the building, which will unlock the mystery of the location to the public.

The Front is currently only utilizing 50% of the entire capacity of the brewing system in the warehouse. The opportunity to share the extra space made sense to Jeremiah Johnson & Casey Kingsland. Kingsland, Co-founder and head brewer of Mighty Mo, is now getting the opportunity to brew on this larger system owned by The Front. Kingsland does comment that The Front has a highquality brewing system and the difference between their equipment and the Mo’s, other than size, is that you can watch him stir the mash.

This may seem like an odd relationship, two breweries sharing one system versus being in competition with each other, but this isn’t the case within the current craft beer culture. Most breweries and brewers are extremely encouraging towards each other and want to see success with independent craft beer movement.

Seth Swingley, Co-Owner of Mighty Mo, says he is excited about having the ability to increase their brewing capability. At the current Might Mo location downtown, they have reached their maximum brewing capacity ensuring quality and pleasing the local craft beer loving patrons of Great Falls.

wonder, what is a pedlet, well it is a sidewalk extension that allows pedestrians to walk around an outdoor dining area. This idea promotes more interaction and fun in downtown Great Falls. The idea was implemented by the Great Falls Business Improvement District and Swingley believes that it was successful as a new business experience. The pedlet will be out again when the weather gets warmer and should stick around for about 6 months.

Mighty Mo is currently taking advantage of collaborating with another local brewing neighbor just north of Great Falls. When most beer lovers think of breweries collaborating, they imagine two breweries getting together to create a new beer.

This collaboration between Mighty Mo and Black Eagle Brewery is slightly more unique than that.

The two breweries will be sharing a Belgian yeast strain. A Belgian yeast strain tends to have larger attenuation comparatively to other strains of yeast. What this means is the beer will tend to be drier with a higher alcohol content. Also, this collaboration is beneficial because the head brewers can exchange tips and tricks for using the same yeast strain.

If you ever venture into Mighty Mo, I’d highly recommend trying any beer from the Catch & Release menu. This is where Kingsland is using his imagination, unique humor, valuable skills and to experiment with delicious and popular beer styles, like the German style Gose and New England Style IPAs. Cheers to Mo-beer!

(— Article and photos by MacKenzie Richer)

Follow us on Facebook & Twitter • www.406Hops.com • info@406Hops.com • PAGE 13

“When Montanans think of brewing in their homeland, the name Great Falls Select often elicits a smile of flavorful nostalgia.” ­­— Steve Lozar GREAT FALLS — It was first brewed in Great Falls shortly after the Volstead Act was repealed in 1933. The history of the favorite brew, however, goes back 40 years from that date to the days when land developer Paris Gibson was marketing land parcels on his prairie town site near the confluence of the Sun and Missouri Rivers.

In 1887 A. F. Schmitz was tending to the needs of thirsty cattlemen, sojourners and optimistic businessmen at his Palace Saloon and Beer Hall on Great Falls’ Central Avenue. Schmitz and his partner, Albert Schmidt were touted as “monarchs” of saloon cordiality.

Within 3 years, in the summer of 1891, A. F. Schmitz, with new partner Mr. Henderson, had opened the Milwaukee Brewery followed by their proprietorship of both the Park and Mascot theaters. While it is not known with any certainty if they actually brewed beer in their Milwaukee Brewery, they definitely bottled Pabst beer, provided free concerts nightly under the leadership of Professor Naroni and claimed unabashedly to own “The Largest and Best Fitted up Resort in Montana.” In their quest to provide all the accommodations of pleasure in their field they ran afoul of the authorities as related in the Belt Mountain Miner on June 1, 1892, “ Schmitz & Henderson…have been arrested on a charge of employing women in rooms where liquor was sold.” In applying some frontier journalistic justice, the newspaper also gave their opinion that the arrests were “…probably a piece of spite work by a man named “Walter McNabb.”

A Deed and Declaration of Ownership was certified in Cascade County on December 12, 1893, between the Great Falls Water-Power and Town Site Company and the Schmitz, Trimborn Brewing Company. A.F. Schmitz and Joseph Trimborn would soon incorporate their new brewery as the Montana Brewing Company.

Trimborn had come to Great Falls from Dillon, in Beaverhead County where he had operated the Dillon Brewery. Joseph Trimborn was born in Cologne Germany in 1852. He possessed a college education and was reported to have been “especially proficient in gymnastics”, (though his large girth of 275 to 300 lbs. would lead one to interpret ‘proficient’ as

a subjective term). Trimborn, whose father and brother were both brewers, came to the United States in 1877 and worked at the brewer’s trade in several cities eventually arriving in Montana in 1879. He was employed as a brewer by Leopold Schmidt at the Centennial Brewery in Butte until 1882.

In that year he relocated to Dillon where he established the Dillon Brewery.

Initially, the Beaverhead county establishment appeared to be a success. The public reaction to the quality of product was very positive. Over the ensuing years, Mr. Trimborn became a bit of a man of mystery. It appears his brewing acumen was not on a par with his bookkeeping skills. Both he and the brewery suffered dwindling financial fortunes causing him to declare bankruptcy and being the focus of lawsuits and foreclosures. He left Dillon seeking a better situation. In 1892 that better situation took the form of him becoming one of the founders and managers of the aforementioned Montana Brewing Company.

The new brewery advertised it was capitalized with $125,000 and would have an annual capacity of 50,000 to 60,000 barrels. It was projected to have an annual storage capacity of 12,000 barrels and a workforce of at least 25 men. The brewery was very aware of the malting success of the Gallatin valley’s Manhattan Malting Company.

Their plan was to purchase outside malt in year one and encouraged grain farmers to start growing malting barley for their local use and profitable export. Their plan was to develop their malting plant to eventually rival that of Manhattan Malting. (This plan would in time be realized as the Montana Malting Company which will be covered in a separate article in the future.)

Public interest was growing as the residents of Great Falls living on the east side of the Missouri River could daily track the building progress of the substantial plant directly across the river on the west bank. The week of June 30, 1893, the Great Falls Tribune printed a short article whereby they described an accident to one of the brewery construction crew named A. Mowbrey who was “struck by a falling timber and seriously injured as well as suffering from shock.” Mowbrey countered in the same edition that “he was seriously injured, (but) is ready to wrestle with other boards.”

The first stockholders meeting of 1894 saw the election of officers: President John J. Ellis; Vice President S. R. Jensen; Secretary and Treasurer S. R. Johnson; Manager Joseph Trimborn. The new board announced to the public “The brewery will be in full blast by March 1.” They also informed the farming communities of their projected

annual requirement of 50,000 bushels of malting barley, “…thus bringing at least $50,000 to the farmers and merchants of Cascade county every year.” The Brewery also publicly stated; “It will be now in order also for the farmers to prove what has been often asserted, namely, that this is hop country. Certain it is, that Belt creek and other valleys in this section, are noted for the growth of wild hops of superior quality, and as this is the case there should be no reason why a hop raising industry should not be established.” In spite of the optimism the hop raising industry never materialized.

The Montana Brewing Company in 1894 had expanded its sales area as far east as Lewistown and north to the Hi-line country of north-central Montana where beer was popular with the German population near the Canadian border.

They advertised in the Montana Germanlanguage newspapers, donated kegs of beer to excursionists on the Great Northern Railroad and gave occasional advice on the quality of life itself.

In June, the traditional month of love, 1894, they counseled, “Denn meine Meinung ist nicht ubertrieben, Wenn man nicht trinken fann soll nicht lieben.” (“Because my opinion is not over exaggerated If you can’t drink, you shall love not.”)

At the 4th of July parade in Great Falls in 1894, the Montana Brewing Company bore the cost of the celebration band and likely sold several kegs of their product to the thirsty celebrants. 1894 also marked the introduction of the company’s bottled Extra Pale Lager beer. It was championed by their new slogan “We guarantee our Beers to be strictly Pure…Family Trade a Specialty.”

The Brewery worked hard to capture the home trade. Within less than four years of operation it had accomplished several additions and

expansions to the plant as well as enlarged its market area within the State. The Great Falls Weekly Tribune of March 13, 1896 summed up the local drinking publics’ comparison of imported champagne and the home areas loyalty to their ‘home product.’“To a New York gentleman The Tribune is under obligations for a neat card containing the information that during the year 1895 there was imported into the United States 239,845 cases of champagne, which means

2,873,820 pint bottles.

The figures give us an opportunity to congratulate those who like champagne, for if they had the money, they were surely enabled to gratify their tastes. ‘We do not like the stuff.’ Great Falls beer is good enough for us or for anyone else. It quenches thirst, is healthful and invigorating, and there isn’t a headache in a barrel of it.”

One of the ‘good enough’ Great Falls beers was their new ‘spring tonic’ Bock. It was first made available in the spring of 1896. It would be an annual springtime gift to Great Falls palates for the next 23 years. Along with its spring harbinger Bock, the Montana Brewing Company was also brewing and selling record amounts of its’ Silver Spray, Pilsener, Hof Brau and Montana’s Best (Our Standard).

The Brewery expressed the healthful benefits of their beers to the consumer. They queried, “Have you “that tired feeling?” Don’t take medicine. Try Montana Brewing Company’s beer, which is a pure, wholesome and refreshing beverage. Beer is Food.

Pure beer is beneficial to invalids, bracing to the weary, refreshing to all. River water in summer is bad. Get the Montana Brewing Company’s beer, the purest brewed in the world. Liquid bread is the Hof Brau bottle beer of the Montana Brewing Company. Give it a trial.”

On May 5, 1899, the Anaconda Standard carried a headline “WERE IS TRIMBORN? Great Falls Man Mysteriously Disappears in New York. General Alarm Sent Out. The police are looking for Joseph Trimborn, manager of the Montana Brewing Company at Great Falls, Mont.

Mr. Trimborn came here (New York) to meet his wife, who was returning from a visit to friends in Germany.” Trimborn had checked into his room but when Mrs. Trimborn inquired of him at the Grand Hotel he was nowhere to be found. Mrs. Trimborn was described as “hysterical.” A large search was conducted. His money and valuables were left in the hotel safe. The police suspected he had been murdered. A $500 reward was issued and the “East River was dragged time and again and Mrs. Trimborn was kept busy identifying dead bodies shed up. Then Trimborn began being found in a

PAGE 14 • Jan/Feb 2018-Issue #7 • A PUBLICATION DEDICATED TO MONTANA’S BREWING NEWS

dozen cities and his wife was six months chasing clews,” In 1903 it was reported that “…she came to Great Falls and after a time discovered that Trimborn had a private box in one of the local banks. She opened the box and found several letters. From that time she seemed even more grief-stricken than before and in a few months sold her brewery stock and left for Germany.” The Dillon Examiner reported that years later Trimborn had been found alive and that he was living in Tasmania and “doing well.” The paper also noted, “The cause of it all is given as a woman with whom Trimborn, it is said, became infatuated.”

The year 1900 was one highlighted by more expansion. The Brewery built cold storage warehouses in various cities and towns across Montana that were generally served by rail. In an effort to introduce themselves to new customers they adopted the graphic of an anthropomorphic barrel of their beer being introduced by a tuxedoclad gentleman. This was coupled with the verbiage: “LET US INTRODUCE TO YOU a beer that is not excelled in the country by any other grade in flavor, purity or high-grade excellence. It is the Montana, which is brewed from the best malt and hops, and is both strengthening tonic and wholesome. Those who like beer as a beverage or as a stimulant will find pleasure in drinking the Montana,” They further claimed “… (it) will drive away the blues by adding to you vitality and making you feel as if life was worth living.”

The Brewery’s success was honored in a 1900 special 4th of July Edition of the Great Falls Daily Tribune. They published “Facts of Interest Regarding The Montana Brewery. The first Beer from the Montana Brewery was sold in May 1894.

The sales of Montana Beer in that year were 4,698 barrels. The estimated sales for 1900 are 19,000 Barrels. The Montana Brewery was originally built with a capacity of 10,000 barrels. The Montana Brewery of today has a capacity of 45,000 Barrels.

The Malting plant was completed in the spring of 1899. The system for malting is the so-called Pneumatic system. The total capacity of the Malt House is 100,000 bushels of barley. Over 25,000 bushels of barley are required for our own use at present. Nearly 12,000 bushels of barley were bought of Cascade county farmers in 1899. We are bottling 100 Cases of Beer per Day (24 Bottles per Case). The Montana Brewery is in the market this year for 40,000 bushels of Barley.”

The brewery was also putting more emphasis on its new Porter and flagship Silver Spray brands.

They were also advertising their Malt Extract in bottles and inviting comparison of their products with the “Best manufactured in the United States.”

They opined their Silver Spray bottled beer was “The Best Tonic for Weak People – Especially for Young Mothers.” The Brewery described Silver Spray as “a delicious light beer that has the sparkle

of fine champagne and is a tone tonic. As a table beer, it is not excelled. ”As was the case with many Montana breweries of the period, The Montana Brewing Company was encouraging the customers to “Always Patronize Your Home Institutions.” For in their brew “every bushel of barley used in our entire output of last year (1902) was grown in Montana. This is a double-barreled case of home industry.” As the Silver Spray brand continued to flourish in the hinterlands outside of Great Falls, the brewery leadership felt compelled to explain the origin of the name of their popular elixir. They did so by publishing the poem that lead to the descriptive moniker.

“SILVER SPRAY OF OUR FALLS” I’ve wondered by the far famed lakes That nestle by LahoreI’ve looked upon these cataracts That beautify MajoreI’ve stood in wonder neath the foam Of old Niagara’s fallsI’ve noted Lough Neagh;s crystal steam Rising heavenward in walls.

The Yellowstone’s proud geysers, too, Still linger in my mind And her rivals in Yosemite Are never far behind But of all the many pleasures Which my memory fondly calls There is none so truly welcome As the “Silver Spray” of our Falls.

-W. F, M. The Brewery also explained their famous Hof Brau entry as: “A rich dark beer, full of strength and good health. All the leading hotels and bars of Great Falls handle it as well as Silver Spray. It is truly superior to the bottle beers of the east.”

In 1903 the Brewery produced a beer they called Our Favorite. They professed the initial release of “The new Beer “Our Favorite” is meeting with popular favor. The flavor is unequaled, being much the same as that of the Munich Beer, which is famous all over Europe.” They admonished “Try a case and you will “swear off” using Beers of any other manufacture.” The Brewery leadership was so encouraged by the reception of this brew that they decided to change the name of the product to make it seem a more personal pleasurable experience. The new name was “My Favorite.” It quickly became the new flagship of the Montana Brewing Company’s fleet of brands. They also heralded their Malt Extract stating “An invalid often derives great benefit from the use of a good, wholesome Malt Extract as a tonic. Physicians recommend it. We are manufacturing a Malt Extract that is second to none on the market in purity, flavor and strengthening qualities.”

The brewery was signatory to union contracts

with its employees and generally maintained a good working relationship with them. The Hub, a strong pro-union newspaper, praised this relationship by publishing this account: “The Montana (Brewery) not only employ union men in every department of their works but also recognize the union label. They are leaving the greater portion of the money you spend for their products at home. They are making a better, purer beverage than any imported, drugged decoction that is brought into the city. These are patent facts that should give them the patronage they deserve.”

Relations between labor and management were periodically tenuous however. The following notification was released by the union during times of contract negotiations to publically leverage the seriousness of their concerns. “WE DON’T DRINK MONTANA BREWING CO. BEER OF GREAT FALLS MONT. Made Under UNFAIR Conditions. DON’T PATRONIZE. Even with the ups and downs between owners and workers, one thing remained a constant. That is that the Montana Brewing Company had grown into one of Great Falls premier manufacturing concerns. It not only boasted a loyal imbibing public but had become part of the very fabric of Great Falls. The Brewery supported sports teams, participated in fairs and celebrations, hosted competitions, paid substantial taxes and became a key economic engine for the farming regions of central and northern Montana. Year after year they sold sixrowed barley seed to area farmers at very low prices and in turn bought the harvested barley from the same farmers at prices above the prevailing scale. They gave cash prizes for the top three barley producers and promised to purchase all their product when they chose to sell it. In the spring of 1912, the Montana Brewing Co. officers accompanied other Great Falls businessmen on a 1,100 mile “Get Acquainted Excursion” throughout Montana to promote their business.

Keeping the same successful poetic applications as in their earlier advertising, the Brewery published another poem in the June 7, 1912, German language newspaper, the Montana Staats-Zeitung. The poem accompanied a graphic of two frogs leaning against a keg of lager beer.

The mug toasting frogs proclaiming “You’ll

Never Miss the Water”. The corresponding poem translation was thus: Look how the fellas grin The eyes tell the tale of drunken Bravery, They don’t give a damn About reeds and green floods.

In Montana Brewing Co.’s cool cellars They are at home and you can drink well, There the Frogs blood runs warmer and faster And gone are worries and thoughts of crickets Hi Ho to Gambrinus the industrious brewer, Who instructs his students so well, The Siebel, my word as a frog, Is almost smarter But Cheers! So the beer doesn’t Loose its power.

Many breweries appealed to the healthenhancing qualities of the beers. Some quoted noted physicians and sports heroes who spoke glowingly of the strength and vitality afforded by the regular use of fine malted tonics. The Montana Brewing Company in an effort to intervene in the growing rhetoric of the Prohibition movement informed the masses that “My Favorite Beer the Product of Pure Soil Ingredients. The earth, the air, and the sunshine produce the principal food ingredients—barley and hops—that are used in brewing your glass of “My Favorite” beer.

“My Favorite” is just as nutritious as milk and much easier digested.

Spring is approaching and probably you need a restorative. Are you thin, or suffering from weakened vitality? Try “My Favorite” bottled beer. It contains, in condensed form, the elements that build flesh and strength, and restore normal energy.”

The Brewery could see the haunting reality of the approaching Prohibition movement. It began a series of public ads asking for logic and fairness to be entered into the growing debate. Montana was moving to a “dry” state status faster than the nation as a whole. In May of 1916, the Brewery took a more aggressive message to the voting citizens.

“If You Want Prohibition – Pay the Manufacturer and Dealer a Fair Price on their Investment. The government, state, county, and city have received a large portion of the profits of the liquor business for years. Is It fair that the manufacturer and dealer should stand all of the loss?

As State and then National Prohibition forced the Montana Brewing Company to cease legally brewing beer, did it really end brewing activities at the large plant on the West side of the Mighty Missouri? Did beer drinking really stop? Did Great Falls’ other large brewery, the American Brewing and Malting Company suffer the same fate? Would Great Falls Select ever become a reality? Look for the answers to these and more riveting questions in future 406 Hops Brewing News issues. In the mean time, I suggest pondering these historical questions over several libations at any or all of Great Falls terrific craft breweries.

Hvala vam. Na zadravje

(— Article by Steve Lozar, © 2017 SWL)

Follow us on Facebook & Twitter • www.406Hops.com • info@406Hops.com • PAGE 15

Celebrating WOMEN Draught Works MISSOULA — Ilona Csik got into brewing by accident. Her background and degree are in Microbiology. She studied a lot in college, and adored her Microbiology courses at the University of Montana, particularly her upper division classes that detailed everything from virus replication to bacterial cell communication. Burnout is a thing, though. Though she enjoyed the subject matter, she couldn’t find a topic she was willing to pursue at a graduate level. “I found myself getting antsy in class because I wanted to be back in the lab doing experiments.

I also discovered a growing desire to interact more with the public when it came to science,” she explained.

Midway through Ilona’s junior year at UM, her Microbial Genetics professor mentioned opportunities for Microbiology students at local breweries. The thought was catchy for Ilona, but it wasn’t until nearly a year later that she finally emailed Dr. Holben. He gave her the contact information for Draught Works Brewery and reminded her to say “Draft” when she was making inquiries. “I shot the brewery an email, blabbering on a bit about my course work and lab experience,” Ilona recalls.

Head Brewer, Kyle Sillars responded. He invited Ilona to come down to Draught Works. She delayed; finals were upon her, and Kyle kindly agreed to push the meeting back. By the time she finally got herself to the brewery, she wasn’t sure what to expect. “I had decided that this was probably just going to be a sort of tour, maybe with a brief discussion about potential lab work opportunities, and I was still really nervous.” She laughs.

However, not only did she get a tour, but Ilona was also offered an internship with Draught Works in February 2017, and transitioned into a more full-time lab technician position in summer 2017.

“I want to thank Jeff Grant and Paul Marshall for giving a kid with no prior experience in the brewing industry this chance, and of course I want to thank Kyle for showing me how to apply my microbiology and laboratory background in a brew setting,” says Ilona.

Kyle has been very patient, answering all her questions on malt, yeasts used in brewing, wort (she had no idea what it was until about ten months ago), etc. “The expertise and knowledge he brings from his years of experience in the industry is invaluable and has enhanced my learning process so much. I couldn’t ask for a better mentor,” she says, earnestly.

As a lab tech at a microbrewery, Ilona assists with many different phases in brewing, from wort clarity optimization to yeast analysis. “I not only get to do science at the bench but also get to work with the brewers every day. It’s like having lots of big brothers, and it’s an absolute blast!”

She’s also had the opportunity to explain some of what she does in Draught Works’ Science Saturday video series. “I’ve absolutely loved hearing that the public enjoys learning about brewing science,” she says. “I enjoy learning more about it too! I enjoy brewing science so much I plan to make a career out of it.”

MISSOULA — Born and raised in Missoula, Katie Seaman decided it was time to leave town when choosing which college to attend. It quickly became evident that staying in state was the only affordable option. Despite having grown up as a Griz fan, Montana State University in Bozeman seemed like the only choice. Six apartments, five years, and three degree changes later, Katie finally graduated with a BA in Microbiology from MSU. After moving back to Missoula, she went through a stint at the University of Montana for a certificate in Forensic Science, completed an internship at the state crime lab, held multiple random jobs that were not going anywhere and was at a loss for what she wanted to do when she grew up.

While searching the classified ads for the millionth time, there was one job description that stood out. It required customer service experience, general accounting knowledge, and beer and wine knowledge. Somehow, her random assortment of jobs over the past ten years made her the perfect candidate. This was the beginning of a six year career at Summit Beverage, first as a customer service representative, then as an onpremise beer salesperson.

Three years into the sales position, Katie was enjoying what she was doing, but wasn’t sure that specific position was what she was looking for long-term. She really enjoyed the customers she had gotten to know and loved the ever-changing beer industry. As the distributor for Draught Works Brewery out of Missoula, Katie was aware that the brewery was getting ready for an expansion into packaged beer in addition to the draught beer she was already selling. She decided to approach

owners Paul Marshall and Jeff Grant about the possibility of their need for a sales manager when the time came. Months later, that conversation would lead to a job offer, and in February of 2017, Katie became the first sales manager ever at Draught Works taking over the outside sales that Jeff and Paul had been doing themselves.

Katie describes the first few months on the job as a whirlwind “Just five weeks after I started with the brewery, we released our very first run of cans”. Those initial cans were Scepter IPA, My Ruca APA, and “That’s What She Said” Cream Ale. Following the initial release, the brewery has also released Blood Orange Gose and their first canned seasonal, Last Rites Mexican Chocolate Porter in cans. “My biggest challenge has been trying to coordinate all of the different markets.”

Katie goes on to expand “Our beer is sold in six different Montana markets – Missoula, Butte, Kalispell, Helena, Great Falls and Bozeman - and it’s my job to work with the different distributors and their salespeople to do promotional events, salespeople ride alongs and anything else their retail accounts may need to help promote our beers. With such a large physical footprint in the state, I get in a lot of windshield time and logistics can get interesting so I can cover as much ground as possible.”

With so many aspects of the job, we asked Katie what she feels are her favorite parts. “My favorite part of my new position is the coworkers that have become close friends with. I knew going into this new career that Draught Works is a place I wanted to work because they have been my favorite brewery for a while now and the atmosphere surrounding the people that work there was definitely something I wanted to be a part of”.

PAGE 16 • Jan/Feb 2018-Issue #7 • A PUBLICATION DEDICATED TO MONTANA’S BREWING NEWS

in Brewing Beer Maven: Montana’s first-ever beer event series celebrating women and beer

BOZEMAN — Fermentana will kickoff Beer Maven, Montana’s first-ever female-only beer event series celebrating women and beer this coming January. Beer Maven will offer women the opportunity to expand and develop their beer knowledge through a variety of exciting beer tastings, unique food pairings, and fun, educational discussions with guest industry speakers at local community establishments.

Beer Maven is unique because it brings light to a growing segment of Montana’s beer-loving populace - women. According to the Brewers Association, women currently represent slightly more than half of all beer drinkers. Of that number, approximately 25% of those female drinkers choose craft beer. Through Beer Maven, Fermentana seeks to grow their fellow females’ appreciation for craft beer by bringing women of varying palettes, diverse beer style preferences, and multiple fermented interests together to learn and experience beer in new and interesting ways.

The inaugural event series will be held at varying locations around Bozeman, MT during the months of January, February, and March. The first event in the series occurs on January 23rd, 2018 from 6-8pm at Bozeman Brewing Company in Bozeman, MT. Attendees will be treated to a sensory analysis training with Fermentana co-founder and certified beer judge, Loy Maierhauser, during a tasting of a series of beer styles. The evening will also include a tour of the brewing facility.

Second in the series, women will have the opportunity to again learn from Maierhauser, as well as other industry experts, about the complex flavors and aromas hops impart to beer via a tasting event at MAP Brewing Co. on February 20th. An exclusive beer brewed especially for Beer Maven will also be released and available for attendees to sample. Light snacks and plenty of time for mingling and discussion will also be included in both events.

Beer Maven will finish the last leg of its tour with a Sour Beer Pairing Dinner hosted

by Montana Ale Works on March 27th. A special hand picked collection of beers featuring a spectrum of sour flavors will be paired with creative savory, spicy, and sweet small-plate dishes prepared by Ale Works’ master chefs. Proceeds from the dinner will benefit Haven, a Bozeman-based nonprofit which offers support to women and families affected by domestic violence.

“Whether you’re a woman who already loves beer or are just getting started, Beer Maven offers something for every female drinker,” says Fermentana co-founder, Jesse Bussard. “These events give women a chance to build their beer knowledge, discover new beers, meet like-minded women, and in general, feel more confident about their future beer decisions. Through Beer Maven, we hope to educate more women about beer and continue to build the community of female beer drinkers one pint at a time!”

Individual tickets for each event in the series (limited to 45 people each) will be offered to beer drinkers at a price of $30 each for the first two events and $40 for the beer pairing dinner. Tickets include entrance to the event, beer samplers, and light snacks, or, in the case of the beer pairing dinner, small plated foods. A special Beer Maven Pass, which includes entrance to all three events, is also available for $90 each.

Complete event details and tickets are available for purchase online at www.fermentana.com.

About the Organizers: Fermentana is a fermentation-focused events promotions company whose mission is to develop and grow Montana’s local communities through events which intrigue, engage, and excite fermentation enthusiasts. For more information about Fermentana, please email fermentana@gmail.com or visit our website at http://www.fermentana.com.

Media Contact: Jesse Bussard 814-599-5854 fermentana@gmail.com

Fermentana Co-Founders: LOY MAIERHAUSER Brewster / Pint Night Ninja and JESSE BUSSARD Homebrewer / Fermentation Revivalist

PINK BOOTS COLLABORATION BREW DAY

Members unite to take part in International Women’s Collaboration Day by raising the profile of women’s roles in the beer industry. Chapters and members of Pink Boots Society get together along with supporting breweries and individuals, put on their pink boots and brew their version of the selected beer style. Pink Boots Society receives proceeds from sales of this collaboration brew, which it applies to educational scholarships for its members. www.pinkbootssociety.org

Follow us on Facebook & Twitter • www.406Hops.com • info@406Hops.com • PAGE 17

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If you are reading this illustrious publication you no doubt enjoy a lovely pint or two of your local craft beer from time to time. In fact, you may be reading this right now in your favorite brewery taproom enjoying one of those glorious pints. If you don’t have a frosty pint in your hand right now you may want one, I’ll wait.

Hurry, you are not the only one reading this right now you know.

Welcome back! That frosty pint you are holding is much more than beer, it is passion, hope, dreams, love, sacrifice, a bit of some business savvy, and a smattering of science. Perhaps you are a homebrewer fantasizing about being a professional brewer, or maybe even opening your own brewery someday. Maybe you told yourself it isn’t the right time or you don’t know where you will get the money. Conceivably, you know you can brew a damn fine beer, but it is all of the other stuff that is holding you back from taking the plunge. I believe you have two options. Since making beer is not brain surgery, you can try and learn the brewing, the business, and the science all by your lonesome. This is the path many fine breweries and brewers started out with. It is many, many brew days, reading books about beer, reading books about business, and maybe the occasional science book. There are loads of resources on the internet these days to help. There are blogs, how to videos, and even individual online courses. The good news, you can move at your own pace and learn only what you want to learn. The bad news, this path can take many years. This is where college comes in. Sure you can do this without college, but a simple fact remains, college cuts down on the time from start to pro significantly.

There is a host of training programs, community college programs, university programs, bachelor degrees, master degrees and certificates offered around the country. You have to consider your

needs. A bachelor degree requires you to take a lot of courses unrelated to your specific major in brewing.

A master degree program requires you to already have a bachelor degree. If your end goal is to be a true brewmaster (brewmeister) this is what you need. However, you may already have your education or prefer to keep things simple.

Consider either a two year or certificate program. Montana has two such programs.

With the craft beer boom in Montana, brewing education programs are inevitable.

Flathead Valley Community College offers a traditional associates degree in Brewing Science you can complete in two years. This was the first program to begin operation in Montana.

The other program is a one year certificate in Brewing and Fermentation offered by Montana State University Billings. This program is similar to FVCC’s program, except the program only offers industry related courses. The MSUB program is structured around having most of the coursework taught online with several in-person science and brewing labs to give you some handson experience. The MSUB program trains you in business basics, business for the brewing industry, brewing science (chemistry and microbiology for those without a science background), and a brewing class where you actually brew a few batches of beer. The program is capped off in the summer with an internship or project with a local brewery, winery, or distillery. For the sake of transparency, I, your humble author, am an instructor with the MSUB program. With that bias bit out of the way, whatever your interest, and whatever side of the state you are on, take a look at the program that is right for you. Perhaps the next time you say, “I majored in beer in college,” you can say it with a straight face.

PAGE 18 • Jan/Feb 2018-Issue #7 • A PUBLICATION DEDICATED TO MONTANA’S BREWING NEWS

(Dr. Paul J. Pope: Homebrewer for nearly a decade now, VP of the Rimrock Brewers Guild, and I teach the Learn and Taste Craft Beer series of classes for MSU Billings.)

Montana HOMEBREWING News

Chris King’s Hatch Brewing in West Yellowstone

brewing experimental styles. I have also been playing around with barrel aging and starting a souring “program”.

WEST YELLOWSTONE — Luck, fate, or coincidence call it what you want, but moving the West Yellowstone, Montana ended up being just what Chris King needed to launch his homebrewing career.

When moving from Pennsylvania to Montana you do not expect to see a familiar face, let alone live in the same building. But, that friendly face introduced Chris to a life of home brewing which has taken off since then. It also added an extra hobby, too. It does not get more Montana- than fishing, guiding, and beer making, at least in this age. Chris has taken his love of beer to new heights and continues to improve upon his craft. Learn more about Chris and his talents in our Q&A session below:

Q. What is your favorite(s) to imbibe, other than your own?

Q. How did you, start home brewing?

A. I was introduced to small craft brewing early on. I grew up in a small rural Pennsylvania town located right on the Maryland state line where there was a privately owned beer distributor who was carrying a line of microbrews. So my friends and I would go every weekend and pick up an “experimental” case. One of the beers that stood out to me was Longshot Hazelnut Brown Ale which was an award-winning homebrew recipe that was sponsored by Boston Beer Co. After moving to Bozeman, I coincidently ended up living below an acquaintance from my hometown who was an active home brewer. After 10 years in Bozeman, I moved to West Yellowstone where I got back into homebrewing. And from there...the story goes.

Q. History and overview of how Hatch Brewing came to fruition?

A. Living in the fly fishing town of West Yellowstone, which claims the highest percentage of fishing guides per population in the lower 48, including myself, I realized that guiding, fishing, and brewing are somewhat similar in my life. I consider them an art. Both take an understanding and appreciating of the process, which requires you to be engaged at all times. But most importantly it allows you to open up your creative side and by doing so, having fun. It’s an ever-changing environment, just like a hatch on the river.

Also, I was inspired by an article by the Brewers Assoc. about using social media to benefit your brewery.

Social media has become such a powerful tool. And it was a no-brainer to use Facebook as an outlet which allowed friends and our small community to become interested, aware of my endeavors, and about the world of brewing.

Q. Explain your preferred method and home brewing system/set up.

A. All-grain brewing allows me to be more involved and have a deeper understanding of the brewing process.

I brew on indoors on a custom 10gal stainless electric system. This system allows me to brew safely indoors in extremely cold weather while manning the kids.

Q. How has home brewing changed since you started?

A. Almost everything has changed, from the equipment, the process, the styles, to the ingredients available.

But these changes have swayed the enthusiasm and opened up the creativity of the home brewing.

Q. What is the number one mistake that new home brewers make? How can it be avoided?

A. Having a lack of patience! Rushing fermentation to get to packaging, by allowing fermentation to fully attenuate and to clean-up can make the difference between an ok and a great beer!

Q. What is your favorite style to brew?

A. I mainly brew funky hop-forward beers. So, this, of course, would include IPA styles. But, I also enjoy

A. I like to try small and upcoming breweries, ones that have not yet hit the scene. I also draw ideas and inspiration from them as well. As for commercial favorites, my go-to is Stone Brewing out of San Diego. Even though they are global, their motto stays the same. They stay experimental by brewing what they want.

Q. Where and/or how do you purchase your supplies and ingredients?

A. U brew for grain in Bozeman, as our family is always doing “Bozeman runs” from West Yellowstone. Hops are ordered online from Yakima Valley Hops and yeast from Morebeer.com.

Q. Do you have a favorite “add-ins” and/or special products you use for a style that is yours alone?

A. I’m always experimenting with hops and combinations, but have really been playing around with different yeast strains, creating a house strain that allows me to set myself apart on what my beer is about and its uniqueness. In addition, I try to brew a huckleberry rye every season, fingers are always crossed that my patches produce that year.

Q. Explain any camaraderie or advice you have received from breweries/brewers.

A. I use to work in the brewing industry and have a couple friends that are head brewers and one, which is an owner of a brewery. What I have learned from experience and advice is to make it a routine/consistent, but loose because the creative freedom is why we do it.

Q. Do you belong to a Home Brew club?

A. No, but would love to start one in West Yellowstone some day.

Q. Have you participated in any Brewing competitions? Have you any awards?

A. I have participated in a few competitions, and have received Best in Show for a couple of the beers I have submitted, one of which was a Chipotle Porter, and another was a Meyer Lemon Saison.

Q. Your extracurricular activities, plus anything you wish to add about life in West Yellowstone.

A. I enjoy hanging out with my family and helping raise our 4-year-old son and 4 month-old baby girl.

Fly-fishing and Yellowstone National Park is the way of life in West Yellowstone Montana, and rightfully so, with so many diverse fishing avenues and possessing a one of a kind ecosystem. The area is not just an incredible place to call home, but a place everyone should come visit. With hopes that someday you will have the opportunity to enjoy a pint at Hatch Brewing on your way into the Park or after a day spent on the water.

Cheers!

Chris’s “go to” reference, favorites.

Websites: BJCP (Beer Judge Certification Program) Style Guidelines: a valuable reference to become familiar with all different styles of beer, and what is considered to achieve those styles.

Homebrewtalk.com (example) - a great start to get advice and bounce ideas off fellow home brewers.

Howtobrew.com (example)- an online comprehensive guide from extract brewing to all grain.

Homebrewersassociation.org - a comprehensive resource for home brewing.

Books: The Complete Joy of Home Brewing. A must have.

If you are going to have only one book in your brewing library, this is the one.

Follow us on Facebook & Twitter • www.406Hops.com • info@406Hops.com • PAGE 19

(PC: Kenzie)

TopHouse: Jesse Davis, Joseph Larson and William Cook performing at Draught Works Brewery.

TopHouse Turns Hard Work, Versatility into Success known to learn special songs just for the bride and groom’s first dance, a testament to their versatility and genuineness. Their mix of 50/50 covers and originals gets boots tapping to familiars like Rambling Man by the Allman Brothers and Simple Man by Lynrd Skynrd, to the iconic Stand By Me by Ben E. King. But once they dive into an original it quickly becomes apparent that the guys are not by any means a one-trick-pony. On the contrary, their mix of melodic voicings and shared harmonies resonate with listeners in an infectious, grooveoriented way, placing them in the middle of the up-and-coming musical groups that are being sought out by a wide array of listeners.

Whether you have been privy to a street performance by TopHouse, a coffee shop visit while they quietly harmonize with soothing vocals or a wedding or Brewery jam heightened by irresistible tempos, you will be sure to leave wondering, “When is the next time I can see these guys??”

And chances are, you will. Even if work or distance prevents you from attending a performance, their musical stylings and homegrown panache can be found on iTunes and Spotify. Their newest album “Middle of Somewhere,” proves sometimes even labors of love can be more love than labor.

TopHouse is known for their ability to insert fun into any locale they choose to play, and they were founded on hard work, love for music, friends, and the balance between discovering just who you are and finding out what you’re made of. TopHouse may be quick to rattle off musical inspirations they share, but are perhaps just now realizing the music they create together contains more than enough inspiration to go around. tophousetheband.com (— Article by Josh Michael)

Map Brewing

adventure was always around the corner. MAP was born from this idea that quality needed to be found in all things.

It took a few years of hard work and dedication to the vision, but in 2015 MAP Brewery Co. opened its doors and the community showed up! It has become the meeting place for all walks of life. In a normal evening you can see families, skiers, boaters, grandparents and young families all enjoying the hospitality and the best tasting room in Bozeman. Doug masters the 30 Barrel system to create inspired brews from Prayer Flag Pilsner, 80 Chain Oatmeal Stout (my personal favorite - no really I have dreams about it), Stange Cattle NEIPA and many more. Pat has always said” Quality is the most important part of MAP” and it shows. They continue to win awards at the North American Brewers Association and The Montana Brewers Association. Pat says these awards represent that we are not just a one beer wonder.

We strive to be a brewery that shows quality and creativity in all we brew”.

The future is bright for MAP as it looks to explore bringing their craft beer to the masses in 2018 in the can form. They also completed their first brewing collaboration with their friends form Draught Works in Missoula. “It is important to have fun in the brewing process and when the team from Draught Works

(PC: Kenzie)

MISSOULA — Chance sometimes trumps talent. But in the case of TopHouse and its three versatile musicians, sometimes both chance and talent converge to create something wholly unique and new. This is surely the case with TopHouse, and as Missoula, MT has come to find it is this distinctiveness that so often lies just within hearing range, as the band’s name suggests. But as founding members William, Jesse, and Joseph will concur, it’s not without its blend of hard work, prioritization, and an everyday passion for a kind of music that one must take to the streets to find.

It’s those little moments when treble tingles down the spine when instrument to sound it spreads to match the openness, that TopHouse lives to induce. Their combination of multiple musical styles, including folk, bluegrass, gospel, Irish, southern rock, blues, and jazz has left them with the ability to play various venues and for varying tastes. And although Missoula is where TopHouse calls home, often playing on the streets with true improvisational bravura, they can also be found stretching their talents to breweries like Blacksmith Brewing Company in Stevensville, and Bitter Root Brewery in Hamilton. The guys can also be found locally at Draught Works Brewery and Zootown Brew, with Great Burn Brewing and Highlander rounding out the potential spots where they tend to converge, perhaps drinking a stout or a dark ale like Irish Death, or even just a classic bourbon on the rocks.

But TopHouse, again, has the ability to mesmerize in any setting and has performed in coffee shops such as the Break Espresso in Missoula and at the MineShaft Pasty Co. in Hamilton.

They also, perform for weddings and have been

Continued from front cover...

PAGE 20 • Jan/Feb 2018-Issue #7 • A PUBLICATION DEDICATED TO MONTANA’S BREWING NEWS

came up with a bet centered around the Cat /Griz Football game we were in”. Montana State won the game which meant Draught Works came down to spend the day brewing and learning from each other. Head brewer Doug says” it is always a win/ win when you can get two creative breweries together!”

The MAP team of almost 30 puts together an experience of local fresh food, and awardwinning beer and a feeling that you are at your best friends brewery. Enjoying their crown jewel, the West Coast IPA - Midas Crush, in their rustic Montana inspired taproom and the amazing views of the Bridger Mountains leave you with the feeling that can only be recreated by catching the next a fresh powder day or the Salmon Fly hatch on the Madison. Look them up when you have a chance and enjoy a quality Montana Craft Beer and an adventure in every sip!

(— Article by Travis Collins)