406 Hops Brewing News Issue #2

Überbrew is excited about the new frontier we face in 2017. (article by – Überbrew) What a long strange trip it’s been. Housed in what was the warehouse and packaging area of the original Billings Brewing Company, Überbrew is approaching five (5) years in downtown Billings.

We cannot thank our community, state and region enough. Überbrew has been allowed to follow the dreams laid forth by head brewer Mark Hastings. The response has been overwhelming. The encouragement and critique from all challenge us to be better everyday. The art of brewing beer combined with a touch of chemistry keeps us chasing the Superlative Pint experience. We remain humble in our pursuit of the Superlative Pint and work

hard to deliver it to our Patrons everyday.

At Überbrew we believe there is a beer for every occasion.

There are currently hundreds of documented beer styles brewed in the world today. These styles bring a complexity to beer that is unmatched with regards to any other beverage.

These styles should be enjoyed often and when possible by occasion. Several new beers will enter the Überbrew stable in 2017. You will see new twists on beers we currently brew and our barrelaged beer program will be better than ever. We look to provide you beer for many occasions all while chasing that Superlative Pint experience. continued on page 5

The Front Brewery and the Assault on the Senses.

What one first notices about The Front Brewery in Great Falls, MT, is that they don’t skimp on anything. Not the food, not the service, not on the majestic location and certainly not on the beer. It is amazement and admiration that is first felt when walking into The Front Brewery, cradled by converging prairie and mountains, and whether you are looking for lunch, dinner, impeccably made coffee or carefully crafted beer, it is the simple beauty of things done right that make The Front Brewery a perpetual destination spot.

A newer brewery, The Front Brewery began brewing in the summer of 2012 to great

reception, and though they take their name from the Rocky Mountain Front, which sits right out their door, it’s the countenance of their beer that really gets people salivating. They use local grains and barley to concoct craft beer that can only be described as adherent to the superiority expected from its Great Falls locals. In particular, their canned beer is creating a buzz, and people are especially excited about the distribution of these four-pack beers with “360 lids” which peel completely off.

These canned beers have gained momentum steadily, and with good reason. Besides the hip Continued on page 7

LIKE US ON FACEBOOK • WWW.406HOPS.COM • 406-850-5113 • PAGE 1

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.

r e t n i W mer WDr.aPaurl J. Pope By

It’s that time of year when it is still cold out, (really down right frigid) but still the time of year when craft beer lovers crave something a little stronger and a little meltier. Since October you have been guzzling spiced everything from pumpkin spice to peppermint holiday beers.

If you are like me your tongue cannot take anymore cinnamon, coriander, mint, cardamom, nutmeg, or licorice flavors, you may desire something tall, dark, and malty instead. If that’s the case, might I suggest a classic most familiar to British beer drinkers, the Winter Warmer. A winter warmer is more of a pseudo style, than an actual style. Really, it can be any type of strong-ish beer and range in color.

Since this type of beer is more of an English tradition I suggest we look to the British Strong Ale. This beer has a significant overlap with the English old ale, but an old ale is much like the name suggests, aged. The strong ale is meant to be drank much fresher. It is usually dark with rich malt flavors and just enough hops to tame the maltiness. My intention here is to draw a very modest distinction between strong ales, barleywines, and old ales. In this case, I am approaching this subgroup more from the point of view of how it is intended to be served with minor differences in its production.

As mentioned previously, an old ale is aged, but otherwise indistinguishable from the British strong ale. An English barleywine is almost identical as well but is hopped more like a double IPA. British strong ales come packed with rich malt and caramel kind of flavors. Perhaps you may even pick up some chocolate notes with almost cake-like richness to it. Aroma should be malty-sweet with modest dark fruit esters. The appearance can range from a deep gold to a dark brown, but since we want a winter warmer, may I suggest a darker version. The mouth feel should be chewy and linger a bit more than the average brew, but the beer should not be cloyingly sweet. If properly hopped the beer should be mostly balanced, but giving preference to the malt. British strong ales range in alcohol strength from a low 5.5% ABV to a high of 8%. A winter warmer is just like the name says, a strong ale meant to warm you up. I suggest enjoying this rich and flavorful beer in front of the fireplace on a cold winters night.

For the homebrewer interested in creating their own version of this heady brew I’ve included a 5 gallon all grain batch recipe. Percentages are included to aid in scaling it up or down. If you give the recipe a try let us know how it turned out and don’t forget to share. Cheers!

DR. POPE’S WINTER WARMER

10 lbs (80%) Marris Otter Malt 1 lb (8%) British Crystal Malt-55 L 0.5 lb (4%) Cane Sugar 0.5 lb (4%) Wheat Malt 6 oz (3%) Special B Malt 150 L 2 oz (1%) British Chocolate Malt 425 L East Kent Golding hops 60 min (17 IBU) East Kent Golding hops 15 min (8.5 IBU) 1 TSP of Irish Moss last 15 minute of boil Wyeast 1099 Whitbread Ale Yeast (from starter)

Mash at 152 degrees Fahrenheit for 60 minutes OG: approx. 1.069 FG: approx. 1.017 (72.5% attenuation) ABV: 6.8% IBU: 25.5 (BJCP range is 30-60) SRM: 19 (dark brown) Optional spices if you are not sick of them yet. ½ oz orange peel at last 5 minutes of boil 1 TBS of cinnamon last 5 minutes of boil

PAGE 2 • ISSUE: Dec 2016/Jan 2017 • A PUBLICATION DEDICATED TO MONTANA’S BREWING NEWS

Buy a MBA Brew Crew Card Today!

MAKES A GREAT GIFT!

Brew Crew members can get VIP entrance with a general admission ticket to any MBA Brewers Rendezvous.

Just show your card at the gate!

Join the Montana Brewers Association OWN A BREW CREW CARD GOOD FOR 45 COMPLIMENTARY BEERS

ONE BREW AT EACH OF THESE 45 PARTICIPATING BREWERIES

Over $160.00 Value For Just $45.00

AVAILABLE AT www.montanabrewers.org

Devoted to the development of a strong and growing craft brewing industry in Montana

Montana craft brewing continues to grow while gaining national attention. By Yaicha Bookhout from MBA Montana craft brewers made a splash at this year’s 35th Great American Beer Festival (GABF) in Denver. The national attention comes as the industry continues its tremendous growth in Big Sky Country. Montana breweries brought home six medals, won the Small Brewing Company and Small Brewing Company Brewer of the Year award and took first and second place in the Alpha King Challenge.

“It’s a big honor for us, being recognized at a national event that included thousands of beers from across the country,” said Mark Hastings, co-owner of Überbrew. Überbrew, won four medals – gold for the categories American Style Wheat Beer with Yeast and Imperial Pale Ale, silver for Double Red Ale, and bronze for American Style Black Ale. Überbrew also won the prestigious award for Small Brewing Company and Small Brewing Company Brewer of the Year.

Missoula Brewing Company brought home gold in the Irish Style Red category and Philipsburg Brewing Company won a bronze medal for Pumpkin Spice Beer.

In the Alpha King Challenge, a competition of 150 hop-forward beers, Tamarack Brewing Company’s Kyle Carlson won first place for his Headwall Double IPA and Überbrew’s Mark Hastings got second place for his Alpha Force RapDom Triple IPA. This is the second year in a row that Überbrew won honors in the Alpha King Challenge.

The event, held each fall in Denver, is the largest ticketed beer festival in the US. This year, more than 60,000 attendees had to choose from 7,227 beers from 780 breweries from across nation.

Beehive Basin Brewery, Carters Brewing, Flathead Lake Brewing Company, Lewis and Clark Brewing Company, Red Lodge Ales Brewing and Ten Mile Creek Brewery also made the trip to Denver, bringing the total to ten Montana Breweries at GABF.

BEER FACTS: There are 65 licensed breweries open in Montana this year, which includes a few companies that brew in more than one place, according to the Montana Revenue Department’s Liquor Control Division. And, according to MBA executive director Matt Leow, those breweries: • Manufacture and package more than 163,000 barrels of craft beer in kegs, bottles and cans.

That’s 5 million gallons.

• Use more than 8 million pounds of malted grain, more than half of which is grown in Montana.

• Have invested an average of more than $500,000 in each brewery.

• Employ more than 700 Montana workers.

• Generate and pay taxes on an estimated $46 million in sales a year.

LIKE US ON FACEBOOK • WWW.406HOPS.COM • 406-850-5113 • PAGE 3

Busted Knuckle has quickly become a community partner in Glasgow and the surrounding area.

Bowser Brewery: Family, Fun, and the American Dream.

Ben Boreson, brewer and owner of the Busted Knuckle Brewery in Glasgow, was a self-employed mechanic for many years. He made a good living and provided well for his wife, Connie, and their two children.

In 2011 he received a Mr. Beer kit as a Christmas gift and began to home brew beer to enjoy with his friends and family. The beer was really good! At the urging of family and friends, Ben closed the mechanic shop in November 2014 and transformed the garage space into a microbrewery and tap room, which opened for business on June 18, 2015.

The mechanic theme is woven throughout the brewery and tap room. Tabletops are automobile radiators that Boreson covered with plate glass and table legs are made from automobile mufflers. Overhead lighting consists of mechanics’ trouble lights. A crank shaft from a V-12 Caterpillar is a major attraction and conversation piece. The walk-in cooler is covered in diamondplate aluminum and looks like a giant tool box.

The tap handles are made from mechanics’ wrenches.

When the brewery opened in 2015, there were 4 beers on tap. Currently, they offer 11 beers, most with mechanic –themed names such as Rusted Nut Amber Ale, Black Nail Stout, Dull Sickle Hefeweizen, Hot Rod Jalapeno Amber, Burnt Valve Chocolate Porter, Fender Bender Blackberry Ale, Spark Plug IPA, and Scoop Shovel Shandy.

Ben often loads up his pickup with kegs, jockey boxes, signs and tools and travels to brewfests in the region. So far this year, he has poured samples and talked about his brews in Havre, Wolf Point, Sidney, Miles City, Shelby and Great Falls. Chatting with brew fans and networking

In 2011 something interesting happened. Great Falls, MT, had gone over 40 years without a brewery, even though Malteurop North America had long cast its shadow over the town, making Great Falls the center for malting barley in Montana for years despite the absence of a craft brewery. The ingredients were there.

And the desire, that was there, too, taking form as the Bowser Family, and they were about to do something special.

By this time, the country-wide recession had firmly established its roots and jobs had become increasingly difficult to find. Evan Bowser was then determined to create his own work, something recession proof. Long-time home brewers, the Bowsers suddenly had their moment of clarity: Beer! The coupling of Great Falls and its history of great beer making ingredients with Evan and his father Richard’s craft brewing knowhow made this the obvious choice. Joining them were Deb and Michelle Bowser, and the family suddenly found themselves in the thick of things, visiting banks and gathering the necessary funds. It’s this tenacity that has ultimately made Bowser Brewery into the titan of craft beer they are today.

They were joined by veteran brewer Dennis Holland, who had already amassed several national and local awards and who is one of the most well-known and talented brewers in the state. The circle was complete, with Evan Bowser running the day-to-day operations, Richard

with other brewers are the benefits of attending brewfests that outweigh the inconvenience of schlepping all that equipment hundreds of miles for each event. He currently has contracts with two wholesale distributors and Busted Knuckle tap handles can be found along the Hi-Line from Havre to Plentywood.

Back at home, the Busted Knuckle has quickly become a community partner in Glasgow and the surrounding area. Pottery and painting classes have been held at the brewery. Several ‘meet and greet’ events have been hosted for candidates seeking public office. A fundraiser for the local American Legion Baseball team (Ben and Connie love baseball!) was very successful. Sponsorships for softball teams and fishing tournament teams, sponsor signs at the ice rink and rodeo grounds, donations for raffles and silent auctions – are just some of the ways that Ben and Connie demonstrate their support and gratitude to the community that has embraced the Busted Knuckle and the craft beer culture.

Ben and Connie were recently honored to receive a Family Business Award from the Jake Jabs College of Business and Entrepreneurship at Montana State University. They were nominated and ultimately selected for the award in the New Business category. Connie has often remarked that the brewery is ‘’like our third child”. Craft beer lovers in the community look forward to helping Ben and Connie bring the Busted Knuckle from infancy into adulthood.

Check out their Facebook page at https://www. facebook.com/bustedknucklebrew/ or drop by for a brew. They are open Wednesday – Saturday 4:00-8:00pm. (article by – Busted Knuckle Brewery)

and Deb distribution, and Michelle maintaining the tap room, this brewery had finally established itself into a true Montana success story.

And this success has a lot to do with their fine beer.

If there is one thing to be said about the Bowers it’s that they know how to have fun. Just visit their tap room or their website to witness their shenanigans. This also is evident in their beer, and they like to push the boundaries.

For instance, grab a pint of their Spring Cleaning Monster with a 10 ABV and brewed with loads of hops and malts aged on the Greek aniseflavored aperitif, Ouzo. Or if you prefer something lighter there is the Farmer’s Daughter Blonde, a German-style ale aged and fermented cooler than most ales. There are scotch ales and IPAs, like the Chip Off the Ol’ Scotch and the Electric City IPA, respectively. And there is also the crowd-pleasing favorite Jalapeno Hefeweizen, with Jalapenos added to the boil to give it a hint of sweetness and a bit of heat. No matter the flavor, Bowser Brewery consistently ups the piquancy factor.

Despite the remarkable beer, the friendly faces and welcoming staff, regardless of the vintage video games being played or the delectable food served as envious spectators look on, there is undoubtedly something working right here, and the conclusion arrived at is these are the type of people you want to hang out with. These are the life-livers, the risk takers, the ones you want to call family. And at Bowser Brewery, everyone is treated like family.

PAGE 4 • ISSUE: Dec 2016/Jan 2017 • A PUBLICATION DEDICATED TO MONTANA’S BREWING NEWS

Continued from front cover ...

Überbrew

2016 finds us enjoying familiar territory and raging through uncharted waters. Success at The Great American Beer Festival is not new to Mark Hastings or Überbrew. Our first success at this festival came in 2014. Black Hops Tactical earned a Silver medal in the American Style Black Ale category. 2014 saw White Noise win Silver at World Beer Cup. 2015 was the year of The Alpha King. Überbrew became the first Montana brewery to win the Alpha King Challenge. The King, Alpha Force Double Tap, was the first Black Ale to win this competition. Fast forward to the present. Four of our five beers entered into The Great American Beer Festival this year were awarded medals. Two Gold medals (White Noise and Humulus Insani), one Silver (Average at Best) and one Bronze (Alpha Force Double Tap). Winning four of five was a feat not matched by another single brewery. These

accolades garnered us a bit more prestige. We were awarded Small Brewery and Small Brewer of the Year. The pinnacle of this peer judged competition. Our 2016 Alpha King entries found us placing two beers in the top seven. There were 152 entries this year. Tamarack brewing of Lakeside, MT kept the Montana streak alive. Bringing the crown back to Montana. Congratulations, Kyle Carlson of Tamarack Brewing for your win with Headwall IPA. Our Alpha Force RAPDOM earned it’s way into second place this year. Thank you all for supporting these big, hop laden beers. Überbrew is excited about the new frontier we face in 2017. We will be looking to expand our distribution, offerings and packaging. We look to bring all we have to insure you enjoy the Superlative Pint experience. Cheers!

Beers and Outlaws: Making Thomas Jefferson Proud.

Sitting on a stretch of land in Bozeman, windswept and nestled between mountains, we find Outlaw Brewery, which has all the ingredients for a potential standoff. The conflict? Which beer to taste first.

Owner and polymath Todd Hough, originally a native-Virginian, began his brewery in Belgrade, MT, but things soon took a turn for the worse and he was forced to find a larger location. The desire for greater riches inevitably led Todd and his gang of outlaws to a city with larger tastes, freedom to roam, and bigger mustaches. This new locale was, needless to say, a homegrown conceit, as

Todd labored away and contracted and built the brewery himself, proving men of great minds also need beer of impeccable creation. Here you’ll find Todd and his brother-in-arms Julian Holland brewing a wide array of craft beers, including the favorites Passive Aggressive Pale Ale (P.A.P.A), Hangin’ Judge Imperial IPA, and The Gambler American Amber.

But with securing such a large space came great responsibility. Todd, never a man to back down from a challenge, was forced to expand his beer making capabilities to accommodate greater beer ambitions. Partial to a Saison? How about the

Single Action Saison, a farmhouse-style Belgian Saison. Or perhaps your poison is a scotch ale, or a stout? Then jump on The Dirk Scotch Ale or the Russian Bill Imperial Nitro Stout. There is something for all tastes, like the Goemon’s Gold Honey Lemon Ginger, or the Mexi-Cali Lager, as Outlaw Brewery takes pride in brewing 30 different beers in a single year.

Outlaw Brewery’s ambition also extends to its Revolver IPA Series, in which Todd and his accomplices offer a new IPA every two months, breaking away from convention and brewing beers that will never again be duplicated. It’s

this type of creativity, this ultimate expression of carte blanche, which elevates Outlaw Brewery to new and diverse standards. As the man himself proclaimed, “It’s easy to get bored.”

Outlaw Brewery is well known for its sublime, saloon-style taste room with long views and great neighborhood residents, including a large military following. Once a week they host live music, and patrons will sip and savor their favorite Belgian or perhaps the Irish Cream Ale as the sun sets over the Wild West. Here you will also find Todd, flanked by his fellow outlaws, enjoying one of their many fine creations.

LIKE US ON FACEBOOK • WWW.406HOPS.COM • 406-850-5113 • PAGE 5

The Canyon Creek River Runs Through It.

Missoula Brewing Co. and the Art of Telling a Good Story.

Billings, MT, is home to a few exceptional breweries, one of which is located just six miles from downtown: Canyon Creek Brewery. Canyon Creek Brewery takes its moniker from the shallow, muddy river that runs through the local grounds, but that is where the comparison ends. Canyon Creek Brewery is an immaculate facility that sits on 6,000 square feet, and owner and brewer Ron Kalvig’s love of ingredients, and beer in general, originally led him to try his hand at home brewing over 15 years ago. When asked if working and owning a brewery had any downfalls or was harder than he first imagined, his simple reply was, “Nope.”

It’s this love of beer and brewing that has made Canyon Creek a local destination for beer enthusiasts who know that great beer is worth the drive, even if it is to the West End. Billings residents are notoriously fickle about their beer and beer spots, which makes Canyon Creek Brewery all that more of a success story. With its huge patio and hand-made fire pit from Big Sky Backyards, it truly is a delight on all the senses.

In addition to its modern-style facilities and abundance of space, Canyon Creek Brewery creates a plethora of craft beer for every drinker, ranging from the lighter One Night Stand Blonde Ale to their Jack The Ripper Porter, with everything in between. Go with the Rabbit Head

It’s easy to be intimidated by Missoula Brewing Company’s achievements and the scope of their ambition. A look at their long associated history is more than just a testament; it’s a legacy. Yet there is still something modest about the aim of the brewery, and it continues in the tradition of producing quality craft beer.

The history behind the brewery is extensive, enthralling, and, dare we say it, fortuitous.

Since the fairly recent re-opening, it had been over 50 years since the Missoula brewery ran its production. Back then it was the Highlander brand beer and it first appeared in Missoula in 1910. After securing the name from the New York Highlanders baseball team, it enjoyed success until the closing of its doors in 1964. And then silence. Obscurity. Forgetfulness. It was elapsed by more progressive times, and it slowly faded from memory.

Resurrection came in the form of Bob Lukes, current owner of Missoula Brewing Co., after he learned of the rich history of the brewery.

Highlander would be brought back from the dead, and in 2007 a new incarnation of the beer graced Montana yet again. This newer embodiment of the old Highlander was enhanced in order to keep pace with 21st century standards. A Scottish Red Ale was introduced, and a steady production of superior ales and lagers would be the calling card of the latest Highlander beers.

Red if you want something with moderate IBUs, named especially for the large-eared rabbits that can be seen frolicking nearby or on the grounds. Or even the Rattler Snake Shandy, a grapefruit shandy, or perhaps the Cold Creek Scottish ale, a local favorite. If you’re feeling exceptionally randy, then take a glass of What The Hell, a dangerous black malt liquor.

Ron’s humble beginnings and Montana roots are evident in his endeavors, as he seeks to continue creating beer that is held to the highest standards. He began brewing at a young age but with minimal resources. Ron bought his first kit at a home-brew shop and proceeded to make a mess of his stove, and as things progressed he naturally moved his operation to the garage where things really took off. His beer became a hit among his friends, until eventually he fell into inevitability: he was a brewer.

Canyon Creek Brewery contains more than just respected beer, a magnificent patio, and an enviable atmosphere. It is where good friends come to meet, enjoy great service, and clang together glasses of impeccably made craft beer.

But Missoula Brewing Co. did not stop there. Quite on the contrary, they presented a surfeit of beers named after regional mountains.

Montanans will be quick to recognize these mountains and sites, making associations with favorite locales and beers a fun and irresistible practice. These beers range from the well-liked to the impressively progressive. This can be contributed to Head Brewer Gary Gagliardi and his creativeness and willingness to embrace experimentation. Known as the “Mad Chemist,” Gary’s concoctions teeter between tradition and investigation. Start slow and take a pint of either Devil’s Hump Red Ale or Elk Mountain Porter, both containing an ABV of under 5%. Or if you prefer some madness try a Fortress Rock Imperial Chocolate Oatmeal Stout, or a pint of the Wine Barrel-Aged Mt. Baldy Belgian Golden Strong, each with an ABV of over 10%.

Missoula Brewing Co. offers more than just beer. Their facilities are extensive and their patio is inviting, they offer artisan pizza as well as live music on Friday and Saturday nights, and they are also family friendly. As owner Bob Lukes has proved time and time again, great craft beer isn’t great unless it includes family, fun, and a good old-fashioned story to tell.

Congratulations to MBC for winning the “2016 Gold Medal for the Irish-Style Red Ale at the Great American Beer Festival®.”

PAGE 6 • ISSUE: Dec 2016/Jan 2017 • A PUBLICATION DEDICATED TO MONTANA’S BREWING NEWS

Continued from front cover...

The Front Brewery

“Readers Digest Condensed Version” of Commercial Brewing.

The techniques and nuances of brewing commercially takes years to learn. In addition, many brewerys have different brew systems. www.science.howstuffworks.com is a terrific resource to get the “grist” (hahahaha) of more thorough information!

Milling: Brewing the beer we all enjoy begins with quality ingredients. Most Montana Breweries start with Montana Two Row Barley and other specialty grains! In your travels you may have seen SILOS outside the breweries? Milling is very important and affects the whole process even before it has begun. The crushing of the MALT enough exposes the starchy center of the seed without damaging the grain hulls that encase them. If the crush is too coursing, not enough of the starch will be converted to fermentable sugars.

cans adorned with wild images, the beer itself is well-crafted and palatable. The Mountain Man Scotch Ale is smooth and smoky, with molasses and natural honey added, and the 6.8% ABV makes it go down much too easily. Other canned beers include the River Water IPA and the Keep Cool Creek Blonde Ale. The latter is a summertime brew and is straw-colored, light upon taste and refreshing, containing an ABV of 5.4%. Perfect for lazy afternoons or a sit on the deck. River Water IPA is robust and though it has copious amounts of hops added it still retains a smoothness and medium bodied appearance. With an ABV of 6.9% it can’t be beat.

The Front Brewery is known for its artistic beers both from a taste standpoint and from a visual viewpoint. Take a peek and a taste of Skyfire Amber Ale, or Headquarters Pale Ale and not only will you be saying “hmmmm” after every sip but your eyes will be drawn back to the can or bottle not just for reassurance, but to admire the art adorning each label. One brew in particular, Apocalyptico Ale, has a mesmerizing label, in addition to the beer itself. A Black ale, Apocalyptico Ale provides a punch at 9.5% ABV and contains Montana malted barley, Blue Agave Nectar and a spicy first taste. Other beers of note are the Coffee House Stout, an oatmeal stout with organic coffee, and the High Country Hefeweizen, brewed with wheat and barley from the Rocky Mountain Front.

Whether you come for the food, the views, or the impassioned service and beer, make no mistake it will not be your last visit to The Front Brewery. Too much is done right, and there are not enough reasons to deny yourself such simple and inspired pleasures. If you cannot make the trip to Great Fall, MT, take comfort in the fact they have their canned creations in many counties and cities across Montana. The Front Brewery demands not only your drinking attention, but that your craft beer experience be heightened to the point of inevitable return.

Mashing: Once the grain has been milled, it is added to a large vessel called the MASH TUN, and mixed with hot WATER to form the mash.

That’s when the magic starts to happen. The heat from the water activates the enzymes within the barley. These enzymes then begin to convert the starches in the grains into sugars. Since there are several different types of enzymes within barley, each with a preferred temperature at which they like to work, brewers monitor the mash temperatures extremely close. By raising and lowering the temperature of the mash, brewers can control what types of sugars are produced by the enzymes. At lower temperatures, highly fermentable sugars are created, resulting in dry beers. At higher temperatures, the sugars aren’t as easily digested by the yeast, resulting in a beer with some sugars left unfermented, and thus a sweeter, more full-bodied end product. The enzymes work quickly too. Within about an hour they will be done converting starch to sugar, at which point the brewer will end the enzymatic activity by raising the temperature of the mash to over 200 degrees Fahrenheit, a process known as mashing out.

Lautering: The next step in the brewing process is the take the mash, and separate out the spent grain from the sugary liquid known as wort

(pronounced wert). This process is called lautering.

The liquid is drained from the bottom of the mash tun and then recirculated to the top so that it is filtered through the husks of the spent grains.

Additional heated water is then poured over the grains (a process called sparging) to make sure all of the sugars are removed. Before the mash starts, the grains don’t taste at all sweet, but the liquid that is drained off from the grains at the end of the mash is very sweet and sticky. This liquid, which now contains mostly fermentable sugars, goes on to the boil. This second go-round of lautering is called second runnings, and was historically made for small beers. Brewers must be careful not the sparge for too long, as eventually the bitter tannins from the grain will also be stripped away.

Boil: The wort is collected in a vessel called a Brew Kettle; here it is brought to a controlled boil before the Hops are added. The acids that produce bitterness in the hops are not easy to extract which is why they need to boil for up to 90 minutes. The oils that produce the hop flavor and aroma are very volatile and evaporate quickly.

Boiling hops lends to bitterness - flavor and aroma are added later.

Fermentation: Once the wort has been cooled, it is moved to a FERMENTING TANK. Yeast is added during the filling of the tanks. Yeast converts wort into beer by producing alcohol, YAY! A wide range of flavors and carbon dioxide give beer its sparkle. After fermentation the young green beer needs to be matured in order to allow both a full development of flavors and smooth finish.

Conditioning: After reaching its full potential the beer is filtered, carbonated and transferred to the BRIGHT TANK. These tanks can be used for storing and serving carbonated beer.

LIKE US ON FACEBOOK • WWW.406HOPS.COM • 406-850-5113 • PAGE 7

The Fine Wine and Beer Emporium servi now has premium beer brewing and w If you are a brewery/ taproom owner and would like to be added to THIS list or see incorrect info, call Treva at 406-850-5113

Bonsai Brewing | 406-730-1717 549 Wisconsin Ave., Whitefish bonsaibrew.com

Great Northern Brewing | 406-863-1000 2 Central Ave., Whitefish greatnorthernbrewing.com

Cabinet Mountain Brewing | 406-293-2739 206 Mineral Ave., Libby cabinetmountainbrewing.com

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

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

H.A. Brewing Co. | 406-889-3950 2525 Grave Creek Rd., Eureka habrewing.com

Draught Works Brewing | 406-541-1592 915 Toole Ave., Missoula draughtworksbrewery.com

Imagine Nation Brewing | 406-459-8993 1151 W. Broadway, Missoula imaginenationbrewing.com Kalispell Brewing | 406-756-BREW 412 Main St., Kalispell kalispellbrewing.com

Big Sky Brewing Company | 406-549-2777 5417 Trumpeter Way, Missoula bigskybrew.com

Flathead Lake Brewing FLB #1 Woods Bay Brewery | 406-837-0353 26008 East Lake Shore Rte., Bigfork FLB #2 Bigfork Brewery | 406-837-0085 116 Holt Dr., Bigfork FLB #3 of Missoula | 406-542-3847 424 N. Higgins Blvd., Missoula flatheadlakebrewing.com

Bitter Root Brewing | 406-363-7468 101 Marcus St., Hamilton bitterrootbrewing.com

Glacier Brewing | 406-883-2595 6 Tenth Avenue East, Polson glacierbrewing.com

Blacksmith Brewing | 406-777-0680 114 Main St., Stevensville blacksmithbrewing.com

Great Burn Brewing | 406-317-1557 2230 McDonald Ave., Missoula greatburnbrewing.com

AREA 1 - Glacier Country Backslope Brewing | 406-897-2850 1107 9th St. W. (Hwy 2), 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

Kettlehouse Brewing | 406-728-1660 Southside: 602 Myrtle St., Missoula Northside: 313 N. 1st St. W, Missoula kettlehouse.com Limberlost Brewing Company | 406-356-6198 1017 Main St., Thompson Falls limberlostbrewingcompany.com Lolo Peak Brewing | 406-493-6231 6201 Brewery Way, Lolo lolopeakbrewing.com

r bee ng wi s e r e b pli p u s

406-45

105 Smelter Ave NE, St Hours 9:00A

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

PAGE 8 • ISSUE: Dec 2016/Jan 2017 • A PUBLICATION DEDICATED TO MONTANA’S BREWING NEWS

Bootlegger Brewing Co | Conrad Opening Soon

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

Bowser Brewing Co | 406-315-1340 1826 10th Ave. S., Great Falls bowserbrew.com

AREA 5 - Missouri River Country

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 The Front Brewing Company | 406-727-3947 215 Third St. NW, Great Falls thefrontbrewing.com

52-8065

te 111 - Great Falls, MT AM - 7:00PM

AREA 2 - Southwest Montana

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

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 Butte Brewing | 406-491-5980 465 East Galena St., Butte facebook.com/buttebrewing

Bozeman Brewing Company | 406-585-9142 504 N. Broadway, Bozeman bozemanbrewing.com Bridger Brewing | 406-587-2124 1609 South 11th Ave., Bozeman bridgerbrewing.com

Lewis and Clark Brewing | 406-442-5960 1517 Dodge Ave., Helena lewisandclarkbrewing.com

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

Muddy Creek Brewery | 406-299-3645 2 E. Galena St., Butte facebook.com/muddycreekbrewery

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

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

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

Quarry Brewing | 406-723-0245 124 W. Broadway, Butte wedig.beer Ruby Valley Brew | 406-842 5977 111 S Main St., Sheridan, MT Opening Soon Ten Mile Creek Brewery | 406-231-0575 48 N. Last Chance Gulch, Helena facebook.com/TenMileCreekBrewery

AREA 3 - Central Montana Black Eagle Brewery | 406-868-1866 1602 25th Ave. NE, Black Eagle pitstopblackeagle.com

AREA 6 - Southeast Montana

AREA 4 - Yellowstone Country

Beehive Basin Brewery | 406-995-7444 245 Town Center Ave., Big Sky beehivebasinbrewery.com

wine mak equi ing pme nt

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

Angry Hank’s Microbrewery | 406-252-3370 20 N 30th St., Billings facebook.com/angryhanks

406 Brewing Co. | 406-585-3745 101 East Oak, Suite D, Bozeman 406brewing.com

ing the Golden Triangle for over 16 years wine making equipment and supplies

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

Triple Dog Brewing | 406-879-8103 675 1st St. West, Havre facebook.com/brewon2

2 Basset Brewery | 406-547-BEER 202 E. Main, White Sulphur Springs 2bassetbrewery.com

Elk Ridge Brewing Company | 406-560-2252 320 Main St., Deer Lodge elkridgebrewingcompany.com Opening Soon

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

Madison River Brewing Co | 406-599-3429 20900 Frontage Rd., Building B, Belgrade madisonriverbrewing.com Map Brewing Company | 406-587-4070 510 Manley Road, Bozeman mapbrewing.com Neptune’s Brewery | 406-222-7837 119 North L St., Livingston neptunesbrewery.com Outlaw Brewing | 406-577-2403 2876 North 27th Ave., Bozeman outlaw-brewing.com Red Lodge Ales | 406-446-4607 1445 North Broadway, Red Lodge redlodgeales.com

Canyon Creek Brewing | 406-656-2528 3060 Gabel Road, Billings canyoncreekbrewing.com Carter’s Brewing | 406-252-0663 2526 Montana Ave., Billings cartersbrewing.com Cross County Brewing | 406-377-6912 320 E. Allard, Glendive facebook.com/xcbrews Opening Soon High Plains Brewing | 406-633-4594 601 E Main St., Laurel facebook.com/highplainsbrewing Montana Brewing Co | 406-252-9200 113 N. Broadway, Billings montanabrewingcompany.com Old Skool Brewery | 115 E Montana Ave., Baker Opening Soon Red Lodge Ales and Cider House | 2203 Montana Ave., Billings redlodgeales.com Thirsty Street Brewing Co. | 406-969-3200 3008 1st Ave. N., Billings thirstystreet.com TiltWürks | 406- 874-8458 420 Pacific Ave., Miles City milescitybrewery.com Überbrew | 406-534-6960 2305 Montana Ave., Billings uberbrewmt.com White City Brewing | 406-998-9521 113 Main St., Lavina Opening Soon Yellowstone Valley Brewing | 406-245-0918 2123 B 1st Ave. N., Billings yellowstonevalleybrew.com

LIKE US ON FACEBOOK • WWW.406HOPS.COM • 406-850-5113 • PAGE 9

Brewing 20 Years of Happiness.

By Yellowstone Valley Brewing Co. We had a lot of grand ideas but the grandest came from friends and customers, particularly live music and fund-raising. So, thanks to all of You! Yellowstone Valley Brewing Co (YVB) occupied the old tire shop at Garage at 2123B 1st Avenue North in late October of 1996, cleaned and painted, poured a floor, installed a brewery and a steam plant, and had its first baby brew in fermentation before the end of the same year.

Smoothing The Path For The Future. When we started, it was not legal to sell beer in a brewery taproom, our serving accommodations were diminutive at best. But word got out that there was “Free Beer Friday” and soon lines formed. It wasn’t until Dennis Himmelberger and others successfully revised the law in 1999 that we were able to charge for a pint of beer. I still consider all the new brewery start-ups and their retail revenues, and all that we gave away for several years.

Drink In Acoustics’. It was Free Beer Friday when I stepped over to the guy whose face I recognized from his City Lights column, Ed Kemmick. We chatted for a moment then he said he is in a little garage band called The Longtime

Lonesome Dogs. Ed wondered if they could play at the Garage sometime. I never imagined any negative ramifications about music in the tap room, but live music at YVB started right then with a “Sure Ed, that sounds fine with me”. Soon after, D’Tective and the Tyler Burnett bands were playing and we all know the rest of the tune.

Philanthropy. The brewery opened the door for me to meet so many people and helped me get involved with a community that I had only known since moving to Billings in 1994. It was a no brainer to engage many non-profits and apply our brewery venue to work with community to raise money. Marcy Baumgartner developed and launched our PintAid project to help non-profits raise funds and awareness on a lower key weekly basis. We have learned much about fundraising, especially for many organizations who give so much back to the community. A personal favorite is fixing and maintaining tennis courts, particularly the recalcitrant repairs to North Park tennis and basketball courts.

We are open 4:00 – 8:30 pm Monday thru Saturday. Enjoy a pint of our flagships or seasonal rotators. (article by – YVBC)

Beehive Basin Brewing. One More Reason to Visit Montana’s Favorite Year-Round Playground.

Casey Folley was born in San Francisco, CA, grew up in Seattle, WA, and later graduated from the University of Montana. Working in Denver as a financial advisor, he and his wife decided to move to Big Sky, MT, where his family vacationed and owned a condominium even before he was born.

Through a mutual friend he met Andy Leidberg, which turned into a serendipitous affair. Andy was an established brewer and already had a business plan for a brewery. After deciding to collaborate, Casey tweaked Andy’s plan and together they became unequivocally aware how serious they each were about moving forward. Soon after, they happened upon a real estate investor building at Town Square, next to Roxy’s market, and their brewery finally came to fruition.

Beehive Basin Brewing opened in July of 2015, and the name is synonymous with locals for a grand peak with a pristine alpine basin, popular for the biking, cross country skiing, and snow shoeing trails. In recent years, a deluge of blogs, websites, and prominent outdoor magazines have ranked Beehive Basin one of the top ten greatest hikes in the world!

The outside is Big Sky rustic and the inside is filled with natural light and is comfortable. You’re surrounded by repurposed lumber, corrugated steel and delighted to be in the company of wooden beer filled barrels, aging right there in the taproom. Beehive will brew 500-600 barrels this year on their 7-barrel system which includes three 7 bbl. brights and three 7 bbl. fermenters as well as three 15 bbl. brights and three 15 bbl. fermenters, which were designed specifically for Beehive by Portland Kettle Works, ensuring quality and beauty are coupled together for the ultimate

aesthetic assembly.

Andy is a true-to-style brewer, and only uses original ingredients. For example, the ESB (English Style Bitter) is an authentic English style and not an American Red Ale. But that’s not to say they do not like to have fun and experiment, as the Gallatin area brewers White Dog, Madison River, 406 Brewing, Bozeman Brewing, and Bridger Brewing all have a terrific comradery and trade yeast pitches and specialty grains which can add distinct flavors to each recipe. How’s that for an extended family!

As for the barrels used in adding character in the taproom? The chardonnay barrels contain the Working Gals Cream Ale, and the Pinot Noir barrels have either the Green Bridge IPA and/or their Saison, and the whiskey barrels contain the Knob Creek Porter and Scottish. How is that for a fun experimentation project?! Yes, they craft something DELICIOUS for everyone!

Joining Casey and Andy is Manny, the Assistant Brewer, and there are also 6 part-time employees, as well. Casey and the rest of the brew-crew are looking to become Cicerone Certified, which is a certification program dedicated to certifying and educating all beer professionals on the four levels of craft beer certification, and it is through this process that professionals become Advanced Cicerone to Master Cicerone. Judging by the quality of their services and beer, Beehive Basin is most certainly one of the latter, and they plan on having all the employees certified. So if you are looking for great beer and winter recreation, the choice is obvious. Check out Beehive Basin Brewing and their local accomplices for a defining experience.

PAGE 10 • ISSUE: Dec 2016/Jan 2017 • A PUBLICATION DEDICATED TO MONTANA’S BREWING NEWS

Find Yourself With Limberlost Brewery Limberlost Brewery is the type of brewery one visits not just for the beer (ok, yes, the beer!) but for the ambiance as well, for that connection between man, nature, and beer. There is a particular equivocation that comes with being lost, of driving down a road caged by timber and all at once coming to the recognition of what home looks like, how it smells, and Thompson Falls, MT, is a place that holds home close to the heart. It is also where Limberlost Brewery will soon be opening its doors.

Located along the Clark Fork River in Northwest Montana, Limberlost Brewery is situated right on main street in Thompson Falls, where they purchased what used to be an old coin shop. This old coin shop will now be transformed into the tap room, a comfortable and picturesque setting where friends and family can enjoy the simpler things in life; a slow breeze up jagged cliffs, trees spread to the horizon, and a tasty craft beer to take it all in with.

The name of the brewery is derived from a trip owner and head brewer Zach Whipple-Kilmer had taken in Oregon on Mackenzie Pass near Bend.

The name Limberlost was on a National Forest campground sign, and it was then that recognition again crept in. Something familiar rang in this word, something proverbial. It was that feeling of home again, of being found, and Zach decided then and there his brewery would be named after this strange yet familiar name.

Fast forward 7 years and Zach has put his brewery together piece by piece, all the while raising money and brewing beers that are original with ingredients connected to the local area.

He recently discovered some unfamiliar grains in Spokane, WA, including a Black Winter Wheat, Black Barley #32, and a Ruby Red Winter Wheat. Through a chance encounter with some red wing black birds while driving through Dixon on Highway 200, his RedWinged Black Ale was born. This extra malty 6% beer has a dark black hue coupled with a peculiar red reflective quality. Also a newer brewed beer, Autumn Wind Golden Ale was brewed by Zach in recognition of Fall time in Montana, and is light and crisp and the color of just fallen yellow leaves.

Other craft beers brewed at Limberlost include the gregarious Alpenglow IPA, the corn-free Barefoot Blonde, and the complex, roasty-flavored favorite Deadfall Stout. There is even a 4 Lakes Trail Ale, a Montana-style pale ale. Zach takes his time combining ingredients in a thoughtful manner, striving for originality and uniqueness.

Zach grew up with friends who owned a brewery, so he likes to say he was “spoiled” by good beer.

Consequently, Zach is the one doing the spoiling now, introducing innovative crafts beers to Thompson Falls, which happens to be in the last county in Western Montana without a brewery.

Currently, Zach and Limberlost Brewery are participating in a Crowd Participation Drive. Visit their website and Facebook for further details regarding their Crowdfunding efforts. And if you are in or around Thompson Falls and are ready to enjoy some ingenious craft beer designed by generous brewers, look no further than Limberlost Brewery.

Draught Works

open daily, 12-9pm draughtworksbrewery.com

building better beers

LIKE US ON FACEBOOK • WWW.406HOPS.COM • 406-850-5113 • PAGE 11

W . O . M . A . N Hops Water Malt Yeast We don’t actually know the individual who first created beer, but according to research conducted by historian Jane Peyton, for thousands of years brewing beer was a woman’s domain. According to a 2010 Telegraph piece: “Nearly 7,000 years ago in Mesopotamia and Sumeria, so important were [women’s] skills that they were the only ones allowed to brew the drink or run any taverns.” Beer was even considered a gift from Ninkasi. Ninkasi is female, and the fact that a female deity was invoked in prayer with regards to the production of brewed beverages illustrated the relationship between brewing and

Ninkasi

women as a domestic right and responsibility.

Q & A with Paragon COREY REGINI; KETTLEHOUSE Brewer, Pink Boot Leader & Crossfit Coach.

Q&A Q: Where do you originally hail from?

A: I was born in Pittsburgh, Pennsylvania. I went to High School in Milwaukee and moved to Missoula to go to college. I’ve been slowly moving west all my life but Missoula definitely has my heart.

Q: At what age and time in your life did you discover Craft Beer?

A: The first craft beer I ever tried was Spotted Cow from New Glarus Brewing Company in Wisconsin. But, honestly, I didn’t get really into the craft beer scene until I started working at the brewery in 2009.

Q: I’ve read you are a 2009 graduate of U of M with a Chemistry degree. Did you have other aspirations for a different career path? If so, please explain.

A: I did not set out to be a brewer but rather stumbled on to it. I was in the Clinical Laboratory Scientist program and had a year left of school. At the last moment the director of the program told me I had to spend a year in the middle of nowhere North Dakota, but I just couldn’t do it. I dropped out of the program and switched a few classes to graduate the next semester with a degree in Chemistry. I wanted a job that I could wake up twenty years from now and still get up and love going to work. I’ve worked in the industry for over seven years and I still love coming to work every day.

Q: Are you the only woman lead brewer in Montana?

A: To my knowledge, I am the only Female Lead Brewer in Montana and one of two female brewers in the entire state. Montana’s craft beer scene continues to grow rapidly so there may be more of us out there!

Q: Did you try home brewing first or just take an interest in the process at Kettlehouse?

A: I’ve never home brewed a batch in my life only on the industrial scale.

Q: Please take us through a brief synopsis of a typical work week. How many hours do you put in?

A: I work four tens at the brewery, Monday through Thursday. I typically work forty hours a week but when you work production you work until the work is done. Some days are long but there is always a pint waiting for me at the end of the day. On Mondays I clean the brewhouse and harvest yeast. On Tuesdays and Wednesdays I brew. On Thursdays I do inventory and ordering for brewing ingredients. I also fill casks for our cask program and fill in on the canning line or keg out beer as needed so it can be a little bit of everything.

Q: Brewing Ballet- Do you have a structured schedule for which style(s) of beer to brew weekly or is it based on consumption?

A: The brewing schedule is based on what our distributors need. The Northside is our production facility until we get the new brewery in Bonner up and running. We brew a lot of Cold Smoke®, Double Haul® and Eddy Out® on the Northside.

Q: Which leads me to my next question? Explain the process of having two Kettlehouse locations; do you transfer styles between the two?

A: We brew all of our mainstay beers at both locations however; the Northside is our production facility.

This means that all of the beer that is produced on the Northside is canned with the exception of what we serve in our taproom. The Northside has a larger brew house and a smaller number of larger vessel tanks for fermentation. The Southside brewery has two smaller brewhouses and a larger number of smaller vessels for fermentation. Most of the beer brewed on the Southside is served at Myrtle Street Taphouse.

The Southside brewery’s smaller system allows them to brew a lot more styles while the Northside can only brew the beers that we can to keep up with distributor demand.

Q: I have read you have created many recipes. Please explain those and any specific ingredients you sourced for the styles?

A: I have created a few original recipes in my brewing career. My most recent and a summer favorite at the Southside was Cooler Times Kölsch Style Ale. I did order some specialty malts to get the flavors I wanted in the beer. I also insisted on ordering a Kolsch style yeast which was essential to creating the drier slightly white grape flavor found in the style.

Q: You are Pink Boots Society Montana Chapter Leader, please explain to our readers what Pink Boots Society is, how it was conceived and your role in.

A: The Pink Boots Society is a society for women who make their living through the beer industry.

Our mission is “to assist, inspire and encourage women beer industry professionals to advance their careers through education.” It was founded by Teri Fahrendorf and now has chapters worldwide. I started the Montana Chapter in the spring of 2014.

The Montana Chapter has been slowly and steadily gaining members. With most of our members spread throughout the state we haven’t had a chance to hold and official meeting. I focus most of my efforts on raising money for the national chapter to put towards scholarships by holding pint nights in breweries across the state. If anyone would like to become a member or hold a pint night, please contact me! Coreyr@kettlehouse.com Q: Did you experience any negativity from others for being a woman in any aspect of the “Craft beer brewing culture”?

A: For the most part I do not experience much negativity for being a woman in the beer industry. I have had a few run-ins with truck drivers and sales people who are surprised that I’m the person who comes to help them. I’ve been told that they need to speak with my boss or someone in charge, but I’m the person they need. I find it funny when I meet new people that come to the brewery they often tell me they are surprised I work at the KettleHouse because they’ve never seen me behind the bar serving beer. I usually laugh and tell them that’s because I work in the back, brewing the beer.

Q: What is your life outside of Kettlehouse? Your Interests, recreation, family, etc.?

A: In addition to brewing beer, I am also a Crossfit Coach at 5 Valleys Crossfit in Missoula. Crossfit is a huge part of my life, I’m definitely addicted and it helps balance out the beer! When I’m not working or working out you’ll find me in my kitchen cooking for my friends.

Q: With my former career I took my work home with me and burned out. Please touch on this aspect loosely if you wish? Note; My final question for Corey was not just for myself but all women who struggle with the demands and the delicate balance of working, family and self!

A: It’s easy to get burnt out on work even if you love your job. The biggest thing I’ve learned is to hang my brewery hat on the door when I leave each night. I’m always available to coworkers by phone but it is extremely important to enjoy life outside of work.

PAGE 12 • ISSUE: Dec 2016/Jan 2017 • A PUBLICATION DEDICATED TO MONTANA’S BREWING NEWS

WENDY COTTRELL. BJCP Certified Beer Judge. Professional and Home Brewer for over 20 years.

Pints and Pipettes by Wendy Cottrell pH……what is it good for?.......... absolutely everything!

The idea of pH was developed in a brewing laboratory by Soren Sorenson who worked for Carlsberg in the early 1900’s. The fact that this measurement was developed at a brewery should be some indication of its importance to the brewing process. It can and will affect everything from mash efficiency to flavor of the finished product.

The origin of the term itself has always been debated. One idea is that it comes from the Latin term potentia hydrogenii, which means potential hydrogen. The pH measurement is used to define the acidity or alkalinity of a solution by the concentration of hydrogen ions in that solution.

In aqueous solutions, water and all minerals

dissolved in that water will contribute to the pH as well as any additives. pH is measured on a scale from 1 to 14, with 1 being most acidic, 7 being neutral, and 14 being most alkaline.

Brewers are all too familiar with the influence of pH on mash efficiency. Alpha and beta amylases are responsible for the conversion of malt starches into sugars. Alpha amylase is most efficient at pH 5.5, while beta amylase prefers a pH of 5.2. What is not as well known, is the affect that pH has on the viscosity of the mash. When pH values rise or fall, the structure and relative charge of protein molecules begins to change. This will affect the interaction of those molecules with each other and can lead to the dreaded stuck sparge. A mash pH of 5.4 will give a good balance of enzyme activity, buffer capacity, and mash bed permeability.

Another process where pH is important is sparging. Sparge water should be brought to a pH

of 5.2 in order to maintain a mash pH below 5.7 throughout the sparging process. As the gravity of the mash decreases, so does its buffering capacity. When sparge water is not adjusted, the mash pH will begin to gradually rise as the sparge progresses. If the pH rises above 5.7, silicates and polyphenols can be extracted leading to undesirable flavors in the final product.

The pH of the wort during and after boiling can affect factors such as hop isomerization, protein break, nutrient availability, and yeast flocculation post-fermentation. If the pH of the mash and sparge were monitored correctly, the wort will rarely need to be adjusted. One more reason to get a handle on pH values at the start of the brew.

So, with all this information in mind, how is pH measured and adjusted? Breweries typically use a calibrated pH meter for measurements. For the homebrewer, it is easier and more cost effective to

use pH strips. There are strips made specifically for brewing applications that have a range between 4.6-6.2. These are much more accurate than the wider range strips. When measuring pH, always remove a sample to another container for the measurement. For home measurement with a strip, a spoonful is plenty of solution. Allow the solution to cool to room temperature, then gently place the end of the strip in the liquid. Remove the strip and compare the color to the chart on the container. Do not return the sample to your brew, the chemicals contained on the strips and in pH probes should not be consumed.

One common way to adjust pH during brewing is by using phosphoric or lactic acid. However, there are benefits to adjusting the pH of the mash and sparge water with a combination of minerals and acids. Calcium mineral additions can have several advantageous effects on the mash and sparge. But that’s a topic for another time. Until then, cheers and happy brewing.

Beer with Style by Wendy Cottrell Fall is here! Blowing leaves, decorative gourds, and fickle weather abound. As the weather turns colder darker beer selections begin to appear on tap room lists and retail shelves. Still too warm for a stout or a barleywine? Try a brown ale.

Brown ales have less alcohol and body than their cousins, porters and stouts, but pack more flavor than the ubiquitous amber ale. Their color range is reddish-brown to dark brown and they have good clarity. All brown ales are malt forward, and feature caramel, toffee and chocolate flavors. British versions are hopped with earthy hop varieties that complement the malt flavors.

American versions feature many different hop varieties, depending on the brewer’s tastes. Some

Editor’s Note: Cabinet Mountain Brewing is a women owned Montana Brewery with much to offer! I spoke with Kristin Smith, co-owner of Cabinet Mountain Brewing via phone and she was very easy to talk with and very knowledgeable of marketing and how to run a successful business, all while welcoming locals and tourists to their corner of Montana.

Owners, Kirstin and Sarah, have regular huddles with Brewer Shawn Unsworth to plan new styles. A visit to Cabinet Mountain Brewing is on our bucket list very soon - say the spring thaw? Libby is located in the Yaak Valley, it is an INLAND RAIN FOREST

American brown ales are hopped with the earthy and spicy noble hop varieties, others feature citrus and pine flavors from U.S. grown hops.

The finish is on the dry side in all versions and has a slight bitterness in American versions. The dry finish and lack of roasted malts makes brown ales a great complement to most foods. The medium body and moderate carbonation make brown ales easy to drink in any type of weather.

Since most versions come in under 6% abv, they also make a great session beer. If you’ve never tried a brown ale, you should. If you have tried brown ales, good for you. Go have another at your local brewery while you watch the falling leaves drift by.

with thriving fauna of the Pacific Northwest as well as the Rocky Mountains and is home to one of the most diverse wildlife populations in the United States. What a wonderful journey to camp, hike and explore tumbling waterfalls along the Yaak River AND imbibe in the many styles of Cabinet Mountain craft beer!

Libby’s Living Room By CMBC A giant mural on the side of a 100-plus year old brick building identifies the home of Cabinet

What to drink: Brown ale from your local brewery, Big Sky Moose Drool, Samuel Smith’s Nut Brown Ale What to eat: British style: pumpkin pie, American style: chili or beef stew What to brew: British Brown Ale 9 lbs.

Maris Otter Malt 8.0 oz.

Caramel/Crystal Malt - 60L 8.0 oz.

Special Roast 4.0 oz.

Chocolate Malt (350.0 SRM) 0.75 oz.

Northern Brewer [8.50 %] - Boil 60.0 min 23.7 IBUs 0.25 oz.

Fuggle, U.S. [4.75 %] - Boil 30.0 min 3.5 IBUs 1.0 pkg London Ale (White Labs #WLP013) or London Ale Yeast (Wyeast Labs #1028) Mash Schedule: Single Infusion Mash in: Add 12.06 qt of water at 160.9 F 150.0 F 60 min Mash out: Add 7.40 qt of water at 201.4 F 168.0 F 10 min Sparge: Fly sparge with 3.04 gal water at 168.0 F Ferment at 65-70F

Mountain Brewing Co. (CMBC). Located at the north end of downtown Libby, the brewery has become the community gathering place for locals and a destination for visitors. It is the state’s only brewery exclusively owned by women, and its award-winning Yaak Attack IPA, having earned a loyal following, is found on tap all across Montana.

The owners, Sarah Sorensen and Kristin Smith, specifically sought to locate their business on Mineral Avenue in hopes of catalyzing more interest, investment and traffic in the downtown area. It is starting to pay off. In the two years since they launched, a yoga studio, boxing

gym, and coffee shop have opened with more businesses in planning. The increased activity has even prompted the City of Libby to bring back angled parking on key blocks to add more spaces downtown.

CMBC created its 6 flagship beers specifically to appeal to a wide range of palates. Additionally, they regularly craft 2-3 seasonal and/or limited release brews for the folks seeking unique flavors and variety. The classy ambiance invites guests to enjoy something from the signature menu which features house made sauces, soups and dressings and offers suggested beer and food pairings for a complete foodie experience.

The historic building houses a 10-barrel brewing system that upon entering gleams and delights; awash in sunlight from an entire wall of windows. CMBC is proud to host a rotating lineup of stellar entertainment, featuring a different art exhibit each month and countless regional musicians weekly. With seating for approximately 70, including a patio and cozy soft-seating area, Cabinet Mountain Brewing Company is “Libby’s Living Room” and a destination for all.

LIKE US ON FACEBOOK • WWW.406HOPS.COM • 406-850-5113 • PAGE 13

Continued...

W.O.M.A.N

Hops Water Malt Yeast

I’ve Been Scene

Q & A with Dianna Walker, Canyon Creek Brewer, Pink Boot Member.

Headlights at YVB

High Plains Imbiber

Q&A Joni, Sharon and Alice at YVBC

Visit Canyon Creek Brewing on any given night and you will likely be greeted by Dianna Walker. She has been an advocate for the brewery even before its structural existence. She captivates many with her wit, intelligence and a perception of science, analytics and concepts. She’s done everything from running special events, setting up and serving at festivals, to opening and closing the tap room, training staff, conducting brewery tours and acting as CCB’s social media correspondent. An adept computer techie and wordsmith, Dianna realized the importance of Facebook, Instagram and Twitter as important advertising tools right from the start. Many breweries are small business owners, and social media serves as a current advantage in which to target mass craft beer lovers- instantly! Dianna proves to be keen in any endeavor she tackles.

Lloyd Sandwich at YVBC

Q: How did you become a brewer?

A: I was working at Selover Motors as a dispatcher, and a coworker presented me with his home brewed craft beer, intrigued, myself and Ron- long before he was owner/brewer of Canyon Creek Brewing- liked the taste and the concept of home brewing. Shortly thereafter we visited Craig at Billings Home Brewery Supply and bought the “whole enchilada” (a complete system) and the rest is history.

Q: Throughout the summer when imbibing at Canyon Creek my go to beer was the popular Pink Gose (pronounced- Go-Zah). Please explain its existence.

A: Long before the existence of Canyon Creek we attended the GABF. I sampled a 4 ounce Gose brewed

by TRVE Brewing located in Denver, Co. and their Gose was delicious and I got right back in line over and over again. Returning I home I researched everything about the style and brewed several batches, experimenting and tweaking recipes for different flavors. Fast forward to 2016- The Pink Boots Society, which empowers women in the Craft Brew industry, announced a scholarship fundraising brew day and Gose was the style. All breweries participating posted their process online and shared the experience together. Ron and Paul Pope (Paul is one of 406 HOPS Brewing news returning contributor) assisted me.

The Pink Boots Gose with essence of Coriander and Pink Himalayan Sea Salt was added to the seasonal line up. $1 dollar of every pint went to the scholarship fund and we brewed 10 barrels which was on tap over the summer.

Dianna also has long had an affinity for beverages other than just the ones found in breweries, and she regularly brews Honey Mead and Kombucha with honey from her own bee colonies. It would seem she has a knack for creating quality beverages, or at the very least the palate for discovering interesting and delicious concoctions. Nonetheless, this California transplant, who moved to Montana in 1991, has become a permanent fixture in and around Billings. Dianna knows how to enjoy the finer things in life, whether it’s a visit to the brewery with her beloved Doberman Pinchers Stella, Artois and Zoey, or a fullon-display of her infectious humor and unremitting curiosity, she brings hard work and great pleasure to those in her life. Not to mention, fantastic beer.

Keith at High Plains

Crystal Lamm and RJ Nikula at Thirsty St.

Mother Daughter Alli & Cheryl Stoltz at Thirsty St.

Boobalishes and Vince at (takes the 5th) brewing

PAGE 14 • ISSUE: Dec 2016/Jan 2017 • A PUBLICATION DEDICATED TO MONTANA’S BREWING NEWS

High Plains Crew

Great Harvest Bread Co. is Brewing up Some Fantastic BEER Bread.

Great Harvest Bread Co. in Billings, MT, is home to specialty bread, handmade in shop with natural ingredients freshly milled with their own flour and baked from scratch.

It’s this attention to detail that has created an extended wordof-mouth, and this hum has reverberated though out the community.

Bread the way it ought to be is their mantra, and it’s hard to disagree with this sentiment. Crisp on the outside and moist in the middle, their bread is made from whole wheat that comes straight from Montana, where some of the greatest wheat from family owned farms is refined. Milled down daily on stone or hammer mills, the taste is immediate and is consistently implemented in each and every loaf that is produced.

Most recently, Great Harvest Bread Co. has begun incorporating local beer with their bread, and they chose one of the most liked local breweries as their accomplice. When the employees were asked which of the local breweries they should contact in order to make a specialty, local bread, the response was unanimous. Uberbrew was the unfailing response.

It was then that Brian Layton of Great Harvest Bread Co. knew he had a potential partner, and fortunately, the feeling was mutual.

Uberbrew and Great Harvest Bread Co. have combined to create a specialty bread using White Noise, a Hefeweizen with an ABV of 5.7%, along with cheddar and bacon. Water is usually used as a “sponge” when creating their craft bread, but Great Harvest Bread Co. instead uses White Noise and the taste is impeccable. One batch equates to twenty loaves of bread, which contains one

gallon of White Noise. So needless to say, this bread consisting of craft beer and cheddar and bacon has become an immediate favorite. And it can only be found at Great Harvest Bread Co., as it will not be made available at any local grocery store. Made Monday, Wednesday, and Friday, this specialty bread must be experienced on site and appreciated with fresh ingredients that epitomize the quality of the sandwiches they produce.

This artisan bread can be enjoyed as an accessory to the many great cold or grilled sandwiches that are offered. Either as an Adam and Eve or a Baja Chipotle Turkey cold sandwich, or as a Cheesy Italian Hog or a BLT with crispy bacon and Provolone cheese, the combinations of local ingredients and bread is boundless. There is even a beer-bread combination that includes Guinness and Gouda, but get it while it lasts as this tasty sandwich is only available in March. So let the attack on the taste buds commence, as there is no better place in Billings to get a sandwich that combines local beer and expert bread, and owners Bryan and Susie Layton know that homegrown ingredients always equate to satisfied customers.

Your Complete Supply Headquarters for ALL Fermented Beverages.

Beer • Wine • Distilling Mailing services available!

1916 3rd Ave N. • Billings, MT 59101 • 406-256-0261 Email: craigseiffert@gmail.com • Like Us on Facebook

MONTANA Homebrewer Clubs BILLINGS

Rimrock Brewers Guild <rimrock.brewers.guild@gmail.com>

BOZEMAN

Bridger Brew Crew <info@bridgerbrewcrew.org> The Ghetto Spoon Spargers <lee.brokus@verizon.net>

BUTTE

Mile High Mashers <homebrewoverlords@gmail.com>

COLSTRIP

Odd Fellow Homebrewers <oddfellowbrewers@gmail.com>

GREAT FALLS

Central Montana Homebrew Club <centralmontanahomebrew@gmail.com>

HAVRE

Hill County Homebrewers <ryan_hopper82@hotmail.com>

HELENA

High Mountain Hoppers <cookiedds@hotmail.com>

KALISPELL

Flathead Valley Brewers <flatheadvalleybrewers@yahoo.com>

MISSOULA

Montana Homebrewers Association <montanahomebrewers@gmail.com> Zoo City Zymurgists <info@montanahomebrewers.org>

LIKE US ON FACEBOOK • WWW.406HOPS.COM • 406-850-5113 • PAGE 15

Break-Up Beers Checklist.

This goes out to all of you who have been burned, who have been lied to, to have been deceived. It’s a common denominator among relationships that someone is holding the shorter straw. But we must have courage, ultimately, as we have a reason to stay strong, a reason to hold our heads high. We have great beer here in Montana to help us forget, even if it’s just for a moment, how others have betrayed our better intentions. And it’s through this we gather hope from something that revitalizes our confidence as well as our taste buds.

Many local and regional beers bring us comfort when we are down. Whether it is with name or taste, we find solace in knowing we are not alone.

To begin, after a break-up, it is recommended you go strong and start with a Car Ramrod Imperial Pilsner from Meadowlark Brewing Company in Sidney, MT, because hey, let’s be honest, we need a kick in the ass. It’s 7.7% ABV will take us to that point of lost control, quick impulses, to singing on the streets. But stay away from Street Fight Imperial Red from Angry Hanks in Billings, MT. That will only lead to confrontation.

After one or two it is time to slow it down a bit with That’s What She Said Cream Ale from Draught Works Brewery in Missoula, MT. Just cry it out, we know she did you wrong. It’s 5.2% ABV makes for a smooth companion that will not leave you feeling uncouth in the morning. Perhaps even compromise with a glass of Argo Biere de Garde from Meadowlark, whose French Oak flavors and toffee and malts will leave you relishing the finer

memories. After all, you two did speak often about going to Paris.

Anger, and then denial, and then bargaining.

It’s all coming into place. Now it’s time for acceptance. Next up is Fresh Bongwater Hemp Ale from Kettlehouse Brewing Company, Missoula, MT. This brew won a Bronze Medal at North American Beer Awards, but that is far from the only reason for its popularity. Refreshing and crisp, at times bordering on springy, its 5% ABV lets you know everything is going to be OK. It’s easy to fall in love, and not so easy to fall out. The Bongwater Hemp Ale takes the sting out of the duplicity, and soon it is nothing but couch time.

Which leaves us finally alone, and fine with it.

While you lounge lazily on the couch in oversized sweats it’s a new brew that we find comfort in.

Nothing takes precedence now, just a final beer and your complete and utter detachment. It’s time to accept who you are, that you deserve refinement of taste in all aspects of your life. The conclusion is the Chocolate Chip Cookie Dough Ale that sits loosely in your lap from New Belgium in Fort Collins, CO. Sure it’s far away, and its Ben & Jerry’s chocolate, vanilla, and brown sugar are a new companion and not what you’re used to, but after a 4 year courtship, one in which M.P. was less than honest with her treacherous, cheating ways, when someone so trusted turns out to be the antithesis of their outward presentation, it’s best to treasure and appreciate what has no lies. And beer is always exactly what it says it is.

PAGE 16 • ISSUE: Dec 2016/Jan 2017 • A PUBLICATION DEDICATED TO MONTANA’S BREWING NEWS