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September 28, 2016
“A man who lies about beer makes enemies” - Stephen King, Pet Sematary
Oktoberfest 9AM-9PM SAT. OCT. 8TH GRANGEVILLE
John Candalot talks Brew • How long have you been head brewer/brewmaster there? “Since before the conception. This is our fourth year, and we’ve had taps out in Keuterville prior to that, so this is our fifth or sixth year as a business.” •Any type of formal training in brewing? If not, how did you learn the craft? “No, I was just a home brewer. I just read and studied and experimented. Most of the time it turned out good. It’s been a little of both [success and failure]. We’re a nanobrewery, so we’re pretty small scale; we don’t have a lot of technology. We do our thing, so to speak. We definitely had a few hiccups, but most of it comes out pretty consistent.”
DOSS ISS GOOT!
Welcome
Oktoberfest Deals
Be sure to stop by our booth for
2016
240/pallet
North Idaho ENERGY LOGS $
1.25 ea. or
$
Grangeville Builders Supply
Brats & German Sausages on Buns
Come on down and have some fun at Grangeville’s Heritage Square!
703 W. South 1st. St. 208-983-0960 | 800-759-6505
415 W. Main Grangeville, ID
Open: 7:30am-5:30pm Monday-Friday, 8-4 Saturday
983-0680
with mustard and sauerkraut to go with your German beers at the Beer Garden.
7am to 10pm Mon-Sat 8am-8pm Sunday
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September 28, 2016
“Across the troubled maelstrom of time, people always need a beer.” ― Ellen Kushner, The Fall of the Kings
“...it’s an endurance test.” •If you had to pick a beer and offer it to a stranger, which one would it be and why? “As far as our brewery, I’d recommend two beers on the different side of the scale, lighter beers. IPA, which is very hoppy, and the Pirate Extra Pale, which is low hops, two malts, a very basic ale. All we brew are ales. The IPA is just a Northwest, regional favorite around here. They are very popular. The Pirate, because it’s a simple beer that’s easy to
drink, people seem to like it as well. IPA is very bold and has a lot of hop flavor and aroma, where the Pirate is a malt and low hop profile.” •For someone new to the beer scene, what would you recommend and why? “I’ll go back to before: Try out an IPA. See if they like that hop flavor. And there’s a lot in between those that are way nicer than commercial beers. The range is definitely huge as far as microbrews, from very dark to light, light. Really, everybody’s so different. People come in and have eight on a sample tray, drink all eight and like them all. For other people, just a certain beer strikes them.
The IPA: People either like the bitter hop flavors or they don’t care for it even a little bit. But just give it a try; the best they can do is to try different beers.” •For the experienced beer drinker, what would you recommend and why? “A tough one! It’s really the same thing. I think more experienced beer drinkers have settled in on a certain style. So it’s the same deal: Enjoy exploring other beers. For me, I don’t really care for sour beers much, which are popular now, but I’ll give them a try here and there, and sometimes you find something you really enjoy.” •Favorite beer and food pairing? “I kind of like darker beers. We have a
Kilted Kraut, a Scottish ale yeast and we use a malted chocolate rye, which is from Germany. I eat dark chocolate with that. It’s pretty good; I like it!” •Any advice for those aspiring (kitchen/homebrew) future pro brewers out there? “Yeah, it’s an endurance test, so get in there and go! It’s a lot of fun. In my opinion, if you have dreams of opening up a microbrewery, seeing that happen and brewing beer, experiment with the kettles. There’s nothing like experience to teach us. And there’s lots and lots of grains and stuff to experiment with and lots of different flavors to enjoy. So many beers, so little time!”
How to taste a craft beer Get to know your craft beer, step-by-step. It’s How You Pour It Pour your beer correctly first. Tilt your glass to a 45-degree angle. Then, pour the beer down the slope of the glass, targeting the middle of the side closest to you. You’ll want about a two-finger length head after the pour, so adjust your speed accordingly. When you have filled half of the glass with beer, bring the glass to a 90-degree angle while you continue to pour. Hey, You’re Looking Fine Take the time to appreciate the unique beauty in each beer you drink. Acknowledge the beer’s shade, which may be anything from a golden yellow to pitch black. Hold it up to the light to see if it’s clear or cloudy or if it has a lot of carbonation. Take a look at the head. Is it thick or dense? What color is it? Only after you’ve visually enjoyed your beer should you enjoy it with the rest of your senses. You’ve Got To Move It, Move It To get the best sensory experience from your beer, you’re going to want to swirl it gently in the glass. This will allow the brew to agitate, bringing out aromas, carbonation and other subtle characteristics. What’s That Smell? According to the National Trust Beer Club, 90-95 percent of
what you experience is through your sense of smell. The way you experience taste is greatly informed by your sense of smell and adds complexity to your palate. Rest your nose over your glass, and breathe through it with two quick sniffs. Then, take two sniffs with your mouth open. Finally, breathe only through your mouth. Bask in the aroma and note familiar scents. Do you smell caramel and coffee, or is your beer more fruity and grainy? Finally, It’s Drinkin’ Time! Don’t swallow your brew immediately after you sip it. Instead, allow it to swim around the entirety of your mouth so that every taste bud gets to experience it. Give your taste buds time to explore the beer. While doing this, acknowledge the flavors you are sensing, just like you did when you smelled the beer. Do you taste sweet or salty flavors? Is the beer bitter, acidic or very alcoholic? After you’ve tried the beer cold, give it some time to warm a little bit. If a beer is too cold, the low temperature can mask the flavors. Letting it sit for a short period of time may bring out the true extent of the liquid’s flavors. Not Done Yet A beer’s aftertaste can greatly affect its likeability. After you’ve taken a few sips, pause to identify what flavors linger after you swallow. Do you taste bitterness, sweetness or graininess? Is it a bad taste or a delicious one? If you like what you taste, order another one… or three, or five.
- Information provided through berghoffbeer.com/blog
What is a craft beer brewer? What defines a craft beer brewer? Craft beer brewers are defined as relatively small – annual production of 6 million barrels of beer or less -- independently owned commercial breweries that employ traditional brewing methods and emphasize flavor and quality. According to brewersassociation.org: The hallmark of craft beer and craft brewers is innovation. Craft brewers interpret historic styles with unique twists and develop new styles that have no precedent. Craft beer is generally made with traditional ingredients like malted barley; interesting and sometimes non-traditional ingredients are often added for distinctiveness. Craft brewers tend to be very involved in their communities through philanthropy, product donations, volunteerism and sponsorship of events.
Welcome to
We now carry... Strongbow Gold Apple Hard Cider and Not Your Father’s Hard Rootbeer
Grangeville’s
Craft brewers have distinctive, individualistic approaches to connecting with their customers. Craft brewers maintain integrity by what they brew and their general independence, free from a substantial interest by a non-craft brewer. The economic impact from craft brewers is significant. Small and independent American craft brewers contributed $55.7 billion to the U.S. economy in 2014. The industry also provided more than 424,000 jobs, with more than 115,000 jobs directly at breweries and brewpubs, including serving staff at brewpubs. Idaho ranks 25th in the nation for craft breweries (50 total as of 2014), that produce 67,597 barrels per year (36th in the nation), with an overall $318 million economic impact (40th in the nation) for the Gem State.
Performance Auto R -AC-R -T NOW OFFERING EPAIR
ALL JOR MA DS N BRA
124 W. Main
Grangeville
208-983-4203
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406 Pine Street, Grangeville, ID • 208-983-0853
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September 28, 2016
“If I only drink beer, nothing stronger, then by the end of the night I can generally recognize myself as a reasonable human being, and more importantly, wake up that way.” -- Robert Black
See next week’s Idaho County Free Press for a finalized schedule!
Unicycle Race, Tricycle Race, Pogo Stick Obstacle Course, Food Vendors, Locals’ Craft Fair, Street Dances, Heritage Square Talent, Scavenger Hunts, Scarecrow Contest and more!
EVENTS :
9AM-9PM SAT. OCT. 8TH
9AM FUN RUN STARTS AT UMPQUA WWW.FLAMINGOFUNRUN.COM
10AM - 1PM- 3PM - 6PM HAY RIDES WITH LORIE BECK (PICK-UP AT UMPQUA) 10:30 AM SIDEWALK CHALK CONTEST 1PM WEINER DOG RACES 12PM SHIRLEY’S DANCE STUDIO 3PM CAR ENGINE BLOWUP
MUSIC
1PM DEVIN MCCLEAN & FRIENDS 2:30PM RICK WEHOLT 3PM DAVE HAMMOND & FRIENDS 7-9PM VINTAGE YOUTH (STREET DANCING)
LIONS BURGER STAND OPEN
FRIDAY, OCT. 7 5-9PM AND SAT. 11AM-8PM ALL OTHER VENDORS, SAT. OCT. 8 9AM-9PM
BEER GARDEN OPEN 12PM-9PM
OPEN DAILY 6 AM 11 PM
LARGEST
BEER CAVE IN TOWN!
We have festive beers and cider for your Oktoberfest celebrations!
222 E. MAIN • GRANGEVILLE, ID (208) 983-0190
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September 28, 2016
“All the best pubs are built on a hill, so you can slope in and roll out.” -Benny Bellamacina, Philosophical Uplifting Quotes & Poems
H P Quiz! It may be one of the oldest alcoholic beverages known to man, but how much do you know about the brew that goes into the bottle? Taste our suds-soaked quiz and find out.
1. The four main ingredients in beer are: A: Malt, water, sugar, hops B: Water, hops, yeast and malts C: Wheat, water, yeast, hops D: Sugar, yeast, wheat, water 2. Wort is: A: A virus-derived flaw that infects beer during the brewing process B: The liquidy leftovers from steeping and then straining crushed brew grains in hot water C: A batch of beer that goes bad during the brewing process D: Something I don’t even want to associate with beer, thank you very much! 3. Which is not a style of beer: A: Roggenbier B: Rauchbier C: Grodziskie D: They’re all styles of beer.
Scoring: 7-8 correct: Bottoms up—you deserve a beer! Clearly you enjoy not only a frosty pint (or two), but also the knowledge that comes with it. Still, beer education is on going, therefore we recommend you continue on with your studies—perhaps with a pint of roggenbier, witbier or grodziskie. 4-6 correct: Nice work, your beer studies are coming along quite well. You’re somewhat acquainted with the study of suds, yet could still stand to take a few more sips. Why not read up on starting your own beer cellar, learn about this lesser-known style of beer and drink in this boundarypushing brew? 0-3 correct: Quick—somebody pour you a beer! You’ve got a lot to learn, but thankfully you’re in for a mighty tasty study session. Your homework? Read up on allAmerican beer styles (like this story on cream ales or this one on lagers) and learn about some of the different hop varieties sweeping modern suds (in this story)—but not before taking a trip to your local bottle shop to pick up a mixed six-pack of new-toyou brews.
4. What does IBU mean? A: A hop-laden style of beer B: Another term for ABV C: The scale that measures a beer’s bitterness D: The International Beer University, renowned for its topnotch brewer’s ed program 5. Which statement is accurate: A: Ales ferment at warmer temperatures with yeast on top whereas lagers ferment cooler and from the bottom. B: Lagers ferment at warmer temperatures with yeast on top, where as ales ferment cooler and from the bottom. C: Both ales and lagers ferment at the same temperature from the top. D: Both ales and lagers ferment at the same temperature from the bottom. 6. Hops may be added at different times during the brewing process: A: True B: False C: Stop with the quiz already, we’re ready for a beer! 7. Which of the following is a type of hop? A: Nugget B: Teamaker C: Warrior D: All of the above. E: None of the above. 8. A beer engine is: A: The motorized mechanism that powers an electronic brewing system. B: An experimental car motor converted to run on beer. C: A manual pump used to dispense cask beers. D: Beer engine? Good question, but I cracked open a beer three questions ago!
ds. n e i r f d o Go d. Good foo r. Cold bee
Keuterville Pub & Grub
CLOSED MONDAYS Private parties welcome
Located 6 miles west of Cottonwood • 962-3090
“Off the beaten path” Welcome to the 2016 Oktoberfest!
We’re Open Wednesday-Friday 4:00 p.m. ‘til closing
Saturday 1:00 p.m. ‘til closing
505 King St • Cottonwood, ID • 208-507-1187
makeup line
Plus: Cold Weather Apparel tPonchos tHats & Scarves
Open Monday-Friday 8:30am-6pm Saturday 9am-5pm Downtown Grangeville • 983-1090 • 888-983-1090
*Family friendly *Homemade soda *Kegs to go
Over 8 different handcrafted ales!
Let’s Hob Nob at the Den!
Y HERE! UR PART HAVE YO
Answers: 1. B. How can four such seemingly simple ingredients transform into one of the world’s most complex beverages? The German Purity Law (also known as the Reinheitsgebot) of 1516 stated that beer could only be made from water, hops and grain (this was before the discovery of yeast, which was later added to the list), and today, many brewers still adhere to these guidelines. Of course, other brewers experiment with additional ingredients, but when it comes to beer basics, the combination of water, hops, yeast and malts is typically the place they’ll start. 2. B. Wort is a key component to the brewing process. Essentially a soup made by steeping crushed malts in hot water to convert the starches to sugars (these sugars will later act as yeast food), the wort is this strained liquid that gets transferred to the brew kettle before hops and yeasts are added.3. D. Didn’t recognize a single one? With hundreds of different styles of beers, it can be hard to know what’s what, but as you continue your beer studies, be sure to expand your tastings beyond traditional Pilsners and pales—a veritable world of beer awaits! And just in case you’re taking notes: Roggenbiers are similar to hefeweizens with rye subbed in for wheat; rauchbiers are rich and smoky, thanks to the use of malts smoked over an open flame; and grodziskies are old-fashioned European brews made entirely from smoked wheat malts and bucket loads of hops.4. C. Though we think the International Beer University would make an awesome alma mater, IBU actually stands for “international bitterness unit” and measures the bitterness in a beer. Low-IBU beers tend to have a subtle hop profile, while beers with higher IBUs (double IPA, anyone?) tend to offer up a considerable hop wallop with every sip.5. A. Remember this: lagers lie, as in the yeasts in lager production lie at the bottom of the tank and ferment the beer slowly and at a cool temperature. Ales, on the other hand, ferment from the top at warmer temperatures that speed up the overall fermentation process. Can you detect a difference between the two? You bet. Lagers are traditionally light and crisp, whereas ales can be fuller-bodied.6. A. Depending on the style of beer being made, brewers may call on different hops at different times throughout the brewing process. Some hops are used for aroma, some for flavor and others for bitterness, and all may be added to the brew kettle at different times.7. D. From Fuggles to Saaz, and a host of others in between, the variety of hops available to brewers continues to grow. In Europe, Germany and the Czech Republic dominate the hop fields, and in the U.S. hops mostly stretch their bines along the West Coast, throughout Washington State, Oregon, Idaho and California. 8. C. (Though if you answered D we’ll give you a pass). Cask beers are gravity-fed, meaning they rely on a beer engine to manually pump a beer from the firkin (aka: cask) through the tap and into your glass, as opposed to the more common practice of using gas to push a beer through the draft line.