Missoula Valley October 2015 by City Lifestyle

Missoula Valley OCTOBER 2015

MissoulaValleyLifestyle.com

™

CHEERS!

RAISE A

GLASS

TO OUR

ANNUAL

BEER ISSUE

MEET MISSOULA’S BEER BLOGGER OUR NEIGHBORS WHO CRAFT THE DRAFT WHAT’S IN YOUR WINE GLASS?

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Bay Point Rd • $3,900,000 Amazing 4.71 acre water front retreat on Beautiful Flathead Lake in Polson Bay. Trophy home with dock, concrete sea wall and electronic gate entry, two shops and guest quarters which consist of four attached 1 bdrm, 1 bath units with kitchenettes and individual exterior access.

Festou Lane • $1,600,000 Beautiful, scenic and secluded property. 27 acres on Flathead Lake’s East Shore highlighted by 962 feet of water frontage. This rare parcel boasts a 6 acre cherry orchard, a quaint log cabin accessed by a private lower road, a screened-in gazebo, boathouse and dock.

Morrell Creek Dr • $539,000 3,082 sf, 4 bd, 4 bath, executive home. 2.26 forested acres, Morrell Creek frontage in Seeley Lake. Gourmet kitchen, ash flooring and cabinets, granite countertops, stone gas fireplace, floor to ceiling windows, 2 car attached garage, amazing creek-side deck & paved drive. IMMACULATE condition.

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Editor’s Letter

Toast our beer blessings. “T

he First American,” a title Benjamin Franklin earned for his early campaigning for colonial unity, was also America’s first beer lover and is famously—albeit incorrectly—quoted as saying, “Beer is proof that God loves us and wants us to be happy.” What this means for Missoulians is that God loves us. A lot. I tried to calculate how many breweries we have per capita compared to other cities—both big and small—and to sort out Missoula’s ranking in all of it, but it proved to be a silly, futile and, honestly, complicated endeavor (for me): It is no secret Missoulians love their beer. That’s why there are nearly a dozen breweries in the county—and a market and a place in our hearts and bellies for each and every one of them. Cheers to that! But one way to toast all of our beer blessings doesn't seem to be enough, does it? Here are 21 other ways we can lift our glasses in praise. • Afrikaans: Gesondheid (pronounced "ge-sund-hate") • Czech: Na zdravi (pronounced "naz-drah-vi") • Danish: Skål (pronounced "skoal") • Dutch: Proost (pronounced "prohst") • Finnish: Kippis (pronounced "kip-piss") • French: Santé (pronounced "sahn-tay") • German: Prost (pronounced "prohst") • Greek: ΥΓΕΙΑ (pronounced "yamas") • Hawaiian: Å'kålè ma'luna (pronounced "okole maluna") • Hebrew: L'Chaim (pronounced "la-hi-em") • Hungarian: Egészségedre (pronounced "egg-esh-ay-ged-reh") • Irish Gaelic: Sláinte (pronounced "slawn-cha") • Italian: Salute or Cin Cin (pronounced "saw-lutay") • Japanese: 乾杯 (pronounced "kan-pie") • Mandarin: 干杯 (pronounced "gan-bay") • Portuguese: Saude (pronounced "saw-OO-de") • Romanian: Noroc (pronounced "no-rock") • Spanish: Salud (pronounced "sah-lood") • Thai: Chok dee (pronounced "chock dee") • Vietnamese: Dô Say (pronounced "yo" or "jou") • Yiddish: Sei gesund (pronounced "say geh-sund") Hungarian's my favorite. Egészségedre!

OCTOBER 2015 publisher Michael Tucker | MTucker@LifestylePubs.com

editor Danielle M. Antonetti | DAntonetti@lifestylepubs.com

advertising sales Kelly Bigelow | Kelly@BrandEdgeMarketing.com

contributing writers Kelly Bigelow, Chelsea Lyn Drake, Mignon Hess, Greg M. Peters, Brianna Randall, Denise Snodell, Mike Tornatore

contributing photographers Nick Baker/Fotoblender, Pamela Dunn-Parrish

Danielle M. Antonetti, Editor dantonetti@lifestylepubs.com ON THE COVER “Missoula,” as one of our writers put it this month, “has always been destined to have a third river, and that river runs golden and frosty through taps.” Beer has been flowing from these taps—found at Bayern Brewing—since 1987. PHOTOGRAPHY BY PAMELA DUNN-PARRISH 4 Missoula Valley Lifestyle | October 2015

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P.O. Box 12608 Overland Park, KS 66282-3214 Proverbs 3:5-6 Missoula Valley Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of Missoula Valley’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Missoula Valley Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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October 2015

Departments 8

Good Times

Around Town

Who’s Blogging?

Artist’s Palette

Food & Wine

Hops & Vine

30 Lifestyle Calendar 34

Parting Thoughts

16 Photographing Hope

Artist aims her lens toward discovery, inspiration and creativity.

20 A Fermented Affair

Our neighbors share why they craft their own beverages.

26 A Little Somethin’ for Everyone

Find a piece of yourself (and a beer) in Missoula’s breweries.

WE BUILT A

BREWERY FOR YOU

It’s been a quick 3 years since Al and I took our weekly growler discussions and made them reality. Long before our reality ,traveling rivers across Big Sky Country while casting a fly for curious trout, made a great excuse for experiencing Montana’s breweries along the way. It didn’t even take a crafty beer to encourage us to fall in love with the already growing crush of the states up and coming industry. Common outbursts along our travels were “Let’s put Lolo on the map” or “We need to create something legendary.” The legendary part is up to our customers of course… It’s been a fun filled ride of smiles, new friends, learning curves and maybe a beerstache or two… We have been fortunate from the beginning to bring on team members with bounding passion and knowledge to create much more than reality… but pleasure! Building a brewery was more to us than sculpting quality beer that soothed the local pallet… It was our intent to have a more, philosophical approach. We decided that architecture, food style, staffing, location, landscaping, lighting, family environment, community involvement, etc.… All had to have its place in order to spark those psychological receptors for an ultimate customer experience. Al being a local builder with a creative mind and a great crew certainly was a great start.

During construction, every day brought new ideas and conversation that usually started with; “What would our customers enjoy gazing at whilst sippin o beer?” Keeping the authentic western style, all wood feel has allowed our customers to go back in time and enjoy a cold beer in an almost forgotten rustic experience. I believe that MT craft beer enthusiasts can relate when I say that our state harbor’s some of the most grin bearing brewery owners, brewers and staff, full of local/community spirit and a prideful beer fist. Coming from small towns in the Bitterroot Valley, Al and I had always dreamed of being a part of a local business that encouraged socialization, jobs, community, conversation, and “BEER.” Western Montana, Missoula and Lolo customers alike have graced our brewery with their beer and food loving souls and for that our hat goes off to you. If I can wish anything upon the future of Lolo Peak Brewing and the growth of Montana brewers, may it be surrounded with similar friends and travelers that keep our taps flowing with a genuine smile and simple thank you. We are not only in business because of your embrace, but that fact that you can wear a beerstache just as good as us; Keep Montana alive by enjoying our Mountains, Rivers and Beer!

406.493.6231 I 6201 BREWERY WAY, LOLO, MT 59847 LIKE US! LOVE US! JOIN US! I LOLOPEAKBREWERY.COM

Good Times

The Sweet Sounds of Summer

More than 5,000 people enjoyed the 11th annual Symphony in the Park at Caras Park. The summertime staple paid homage to the scores of some of Hollywood's greatest films, including Ben Hur and Casablanca. PHOTOGRAPHY NICK BAKER/FOTOBLENDER

8 Missoula Valley Lifestyle | October 2015

Let the river guide you home a unique blend of community & recreation

e invite you to discover a community of luxury, comfort and convenience only minutes to the UM campus and downtown Missoula. Canyon River Golf Community provides carefully planned home ownership along with recreation amenities perfect for living a life where personalized comforts are yours 365 days. Whether you select a home with golf course frontages, stunning mountain views or whispering waters, you will be delighted by the charm, exceptional conveniences and sense of belonging.

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Good Times

Camp Mak-A-Dream Gets a Gift

Western Montana car clubs donated $41,500 at a 20th anniversary celebration where the public was invited to try all that the Camp has to offer: horseback riding, a climbing wall and ropes course, soccer field, basketball court, and a building dedicated to art making. PHOTOGRAPHY PAMELA DUNN-PARRISH

Locally Owned Locally Locally Owned Owned  Locally Locally Locally Owned Owned Owned  A full-line, full service music store A full service music store full service music store   AA full-line, Afull-line, full-line, Afull-line, full-line, full full service full service service music music music store store store  Rent-to-own Band & Orchestra Instruments  Rent-to-own Band & Orchestra Instruments  Rent-to-own Band & Orchestra Instruments   Rent-to-own  Rent-to-own Rent-to-own Band Band & Band Orchestra & Orchestra & Orchestra Instruments Instruments Instruments Voted #1 Music Store by Missoulians Voted Voted #1 Music Store by Missoulians Music Store by Missoulians  Voted Voted Voted #1#1 #1 Music Music #1 Music Store Store by Store Missoulians by Missoulians by Missoulians Proud support the Arts our community Proud Proud to support the Arts in our community support Arts in our community  Proud Proud Proud toto support toto support to support thethe the Arts the Arts in Arts our inin our in community our community community  In-house Piano & Guitar Lessons  In-house Piano & Guitar Lessons  In-house Piano & Guitar Lessons   In-house  In-house In-house Piano Piano Piano & Guitar & Guitar & Guitar Lessons Lessons Lessons Full-time Band Instrument Repair Full-time Full-time Band Instrument Repair Band Instrument Repair  Full-time Full-time Full-time Band Band Instrument Band Instrument Instrument Repair Repair Repair  Largest Print Music selection in Montana!  Largest Print Music selection in Montana!  Largest Print Music selection in Montana!   Largest  Largest Largest Print Print Music Print Music Music selection selection selection in Montana! in Montana! in Montana!

“Life don’ tforget totoplay!” play!” “Life isshort, short, tforget play!” “Life t tforget “Life “Life “Life is isshort, isisshort, isshort, short, don’don’ don’ tdon’ forget don’ tforget forget tototoplay!” toplay!” play!” Morgenroth Music Centers Morgenroth Music Centers Morgenroth Music Centers Morgenroth Morgenroth Morgenroth Music Music Music Centers Centers Centers 1105 W Sussex, Missoula, MT 59801 1105 W Sussex, Missoula, MT 59801 1105 W Sussex, Missoula, MT 59801 1105 1105 1105 WW Sussex, W Sussex, Sussex, Missoula, Missoula, Missoula, MTMT 59801 MT 59801 59801 406-549-0013 406-549-0013 406-549-0013 406-549-0013 406-549-0013 406-549-0013 10 Missoula Valley Lifestyle | October 2015

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Around Town WE WANT TO HEAR FROM YOU! At Missoula Valley Lifestyle our goal is to share the best that our community has to offer as well as news about our neighbors. Do you have wedding or engagement news to share? Do you know an outstanding educator or student we should spotlight? Is there a great new restaurant in town that everyone needs to know about? Please let us know so we can share it with our neighbors in an upcoming issue. You can reach our team at DAntonetti@LifestylePubs.com.

HAUNTED HOLLOW If you dare, come greet the ghosts, goblins and ghouls who are waiting for you at A Carousel for Missoula's annual "Haunted Hollow." Designed for children 12 and younger, Haunted Hollow is not as scary as some haunted houses you’ll find around town (but plenty exciting for the whole family). Kids (and adults) are invited to wear their costumes and take the flashlight tour of Haunted Hollow, play in Totland, tackle Frankenstein’s Workshop Obstacle Course, and visit the mad scientist lab and the graveyard. The fun starts Oct. 22-24 from 6 to 8 p.m. and continues Oct. 29-30 during the same hours. Admission is $4 for those 11 and younger, $6 for 12 and older. Carousel has partnered with the University Players and Hellgate High School National Honor Society to ensure spooky thrills, and all proceeds benefit A Carousel for Missoula and other non-profits in the area. For more information visit CarouselForMissoula.com.

FALL BREWERS FESTIVAL The Montana Brewers Association will help keep Germany's Oktoberfest going with its seventh annual Montana Fall Brewers Festival on Friday, Oct. 16 from 5 to 9 p.m. at Caras Park. The day promises delicious beers, great food and a good time. The event will only feature Montana-made beers. Families are welcome at the festival. Kids 12 and under are free. All others who enter the festival must have a ticket. General addmission is $25 in advance and $30 the day of the festival. Admission includes unlimited 12 Missoula Valley Lifestyle | October 2015

beer samples. For tickets and more information, visit MontanaBrewers.org.

tact Kevin Condit at 406.549.9900 or KCondit@neptuneaviation.com.

STORIES AND STONES

OOOO, BARRACUDA

The Missoula City Cemetery, one of the city's oldest, presents its annual historical tour "Stories and Stones" on Sunday, Oct. 25 from 12:30 to 3:30 p.m. Volunteer story-tellers will dress in times of old as they recount more than 45 stories bringing to life the city's past. Admission is free, and this is a family event for all ages and sponsored through your generous donations. For more information, contact the Missoula City Cemetery at 406.552.6070 or visit CI.Missoula.MT.us/91/cemetery. The grounds are located at 2000 Cemetery Road.

The sun shone brightly over Camp MakA-Dream's campus in late August as it celebrated its 20th birthday in style. The non-profit, which provides cost-free, medically supervised programs for children and young adults, accepted a donation for $41,539 presented by Garden City Rods and Customs. Also accepting a gift was Julie James of Dillon. She won the raffle for the fully restored 1967 Plymouth Barracuda. Earlier in the year, a group of western Montana car clubs joined together in a fundraiser effort for Camp Mak-A-Dream. They sold raffle tickets for $50 each for a chance to win the restored car. James has decided to donate the vehicle to the YMCA to be raffled off again in an example of paying it forward. Laura Bianco Hanna, executive director of Camp Mak-A-Dream, said the donation will cover the sponsorship for an entire week-long camp. For more information, visit CampDream.org.

FLY THE FRIENDLY BIG SKY Neptune Aviation is now providing flight service between Missoula and Billings. The company offers two round-trip flights per week to Billings every Tuesday and Thursday. The service is designed for Missoula-area individuals and companies that travel frequently to Billings who want to get there and back on the same day. Neptune’s plans call for a membership-based flight program offering one, two or four roundtrips to Billings every month. “If you or someone in your company travels to Billings at least once per month, a Neptune Membership is perfect for you,” says Neptune Aviation CEO Ron Hooper. “A Neptune Membership eliminates the pain, hassle, and wasted time associated with your current travel options to Billings. Neptune will get you there and back on the same day.” The company's FAA 135 Charter Certificate allows it to fly unlimited traditional charters in North America, Hawaii, Mexico, and the Caribbean, which it will continue along with the new scheduled service to Billings. “Our charter limits the number of scheduled flights we can offer each week," he says. "Based on FAA rules, we have the option to offer two additional scheduled flights per week, which we hope to add to the membership program later in the year.” If interested in Neptune Aviation’s flight service to Billings, con-

Julie James of Dillon

FROM THE EDITOR In the "Diving In at Sussex" article in our August issue, it was incorrectly stated that Greg Friedman has two daughters. He has a son, Zollie, and a daughter, Bela. The error was corrected in our online edition. Missoula Valley Lifestyle apologizes to Greg and his family for the error—especially to Zollie!

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Who’s Blogging?

Have a

Pint with Alan

McCormick MEET MISSOULA'S BEER BLOGGER ARTICLE GREG M. PETERS PHOTOGRAPHY PAMELA DUNN-PARRISH

lan McCormick knows beer. He also knows land use planning law (he’s a lawyer), Virginia Tech football (he’s an alum), and running (he loves the Missoula Marathon). But it’s beer that inspired him to begin a small blog in 2009 focused on reviewing Montana’s growing menu of craft beer. Fast forward six years and that small hobby project is now GrowlerFills.beer, the preeminent online voice in Montana’s robust craft beer scene. Montana boasts 60 licensed breweries. In Missoula alone, eight local breweries compete for residents’ taste buds alongside two tap houses featuring Flathead Valley breweries. Each brewery pours at least a half dozen standard beers plus a rotating list of seasonal and specialty brews, so there are literally hundreds of Montana-brewed beers to taste, analyze, and review. Top off this dizzying array of flavors with updates about Montana’s convoluted brewing laws, details for beer-related festivals, tastings, and celebrations, and a steady stream of news and opinions, and you’ll soon see why McCormick’s blog has become the go-to source for all things craft beer related in Montana. “I enjoy writing and starting a blog gave me an opportunity to experiment with it. From there, I began writing about whatever popped into my head. It has evolved each year. I hardly do reviews anymore, preferring instead to tell the stories of the people in the industry, make sense of beer laws, explain the consequences of beer legislation, and introduce people to new experiences,” he says. As we sat on the deck at Draught Works, discussing Montana’s beer scene, it became clear McCormick is a living beer encyclopedia. 14 Missoula Valley Lifestyle | October 2015

He rattles off the names of brewery owners, head brewers, and others in the industry with ease—and not just Montana-based breweries, but ones in California, Oregon and Colorado; he explains the ins and outs of Montana’s strange beer laws and even contextualizes them by detailing how other states manage their breweries and beer sales; he offers tips on homebrewing techniques; and he shares several growlers’ worth of stories about Montana’s beer culture. He also enthusiastically talks about Missoula Craft Beer Week, a weeklong celebration he organizes with local beer writer Ryan Newhouse. 2015 marked the fourth year they’ve organized the event. “Beer is social and people have a strong connection to their favorite beers and breweries. Beer weeks celebrate this experience by providing a concentration of fun events,” McCormick says. These “fun events” aren’t just your typical “meet the brewer” type of thing, although the week does provide plenty of opportunity for connecting to local brewers. “We have made a particular effort to have events that connect people to beer and brewers in unusual ways. Beer and art, for example. The Craft Beer Cup mini-golf tournament. The human foosball tournament,” he says. McCormick and Newhouse have big plans for the festival, if not enough time to implement them all. Ultimately, they hope to create a festival that brings visitors from across the country to sample Missoula’s beers and learn more about local beer culture. GrowlerFills.beer isn’t a money maker. In fact, McCormick says it costs him money to run. But being a beer blogger gives him

access to the brewing world most of us can’t hope to have. This past April, McCormick headed to Asheville, N.C., for the 2015 Beer Bloggers and Writers Conference. The three-day conference moves locations annually and provides its attendees with once-in-a-beer-drinking-lifetime chances to meet the head brewers and talents behind their favorite brews. The 2015 conference included tours of the new Sierra Nevada Company and Oskar Blues breweries located in Asheville. At the Sierra stop, the crew got to meet Ken and Brian Grossman, the brewery’s founders. A couple of years ago, at the conference in Boston, McCormick hung out with Jim Cook, the founder of Sam Adams. For McCormick, the chance to hobnob with guys like that is well worth the costs the blog incurs. So what’s next for the Montana brewing scene? I put that question to him as we finished our pints on the Draught Works deck. He predicts we’ll continue to see new breweries and tap rooms open across the state, albeit at a slower rate than in the last few years. Craft brewers will continue to wrest tap handles and retail shelf space from the big, national breweries as more and more folks connect with local beer. Montana’s brewery laws will remain convoluted and confusing until there’s a paradigm shift in the entire licensing system. Mostly, though, he just thinks there’ll be more high-quality, locally produced beer available across the state. “Montanans recognize good beer,” he says. “They seek it out. We’re fortunate to have good beer here in the state. I don’t see that changing anytime soon.”

ALAN MCCORMICK HOMEBREWING BEER SINCE: 1996

’ve tried various recipes, and enjoy making everything from sours to stouts. But I haven’t ridden the wave of making oddball beers. I prefer applying my creativity to playing with processes rather than recipes. For instance, I vary the timing of the hop additions in my IPAs to maximize the aroma but avoid bitterness. Which reminds me: My keg of IPA is dangerously close to finished, so I need to get back into the garage and brew more!

INSPIRED BY: PULLING MY OWN TAP

When I started 18 years ago, the appeal was in making something unusual. Now, though, the appeal is making beer I really, really want to drink. It’s satisfying to be able to start with an idea of what you want your beer to taste like, know how to make it, and then pull your own tap handle to drink it.

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Artist’s Palette

PHOTOGRAPHING

HOPE

AN OPEN LENS TO DISCOVERY, INSPIRATION AND CREATIVITY ARTICLE CHELSEA LYN DRAKE | PHOTOGRAPHY PAMELA DUNN-PARRISH

eing an artist doesn’t come with a list of guidelines. There is no definition or method to grand success; the product of creation has no origin there. For photographer Pamela Dunn-Parish, it’s all about three words: discover, inspire and create. Pamela spent most of her childhood in the frame of her mother’s camera, being photographed through the magical and mundane: eating breakfast, sitting in the car, in the living room, walking to and fro, room to room. She smiles, remembering a shot of herself in curlers, seemingly another lifetime ago. What began as an everyday nuisance transformed into gratitude for the way her mother documented her life. “I began to appreciate the fact that I have a lot of memories preserved,” says Pamela, “so I began doing the same.” Class after class, she is now getting her professional certification and is preparing for two month-long shows in November, one of which will be at Frame of Mind on Brooks Street. “I want to show hope,” she says. “By November we’ve lost all of our leaves, we’ve lost all of our flowers, we’ve lost all of that.” Her theme radiates from a collection of images that serve as memories for Pamela, each one a different person or experience. “To really capture images well you need to know the why, who, what, where. I just need to know all of those things so when I go to photograph someone I know what the reason is I’m there for,” she says. She’s photographed weddings and memorial services, capturing the once-in-a-lifetime happiness of a moment as well as the humbling emotion of celebrating a life. For Pamela, her clients are her invitations to their lives, if only for an hour or two: “Really getting to meet interesting, different people and [learn about] their hobbies and interests. That is my motivator.” It’s the particulars of her subjects that intrigue Pamela the most. “I’m a detail-oriented photographer,” says Pamela. Most of her work consists of portrait, macro and commercial photography. Her love of cars made her an expert in portraits, capturing the artwork of restored cars and the dedication of the people who own them. 16 Missoula Valley Lifestyle | October 2015

“One of my most amazing shoots was doing a 1936 Plymouth Coupe. There are only two in the world,” she says. Pamela was also able to experience the power of a turbo helicopter and turbo Camaro as she photographed them racing on the tarmac, dust billowing up in a hot haze: “I love the sound of really hot engines. It gets my heart really racing.” It doesn’t always need to roar or purr for Pamela. She’s quite the artist when it comes to her macro work as well. Each photograph is like a window into another, lesser-known world. The unknown details of a flower or face are made striking by her ability to focus in on what sets them apart. Her commercial experience has allowed her to photograph rare and beautiful jewelry for Sage Accessories as well as many other local companies. “Every photo shoot—I don’t care how much training I have, which I train all the time—I’m always learning,” she says. “Every time I go to a shoot it’s different.” Perhaps what’s most charming about Pamela is her enthusiasm toward volunteer projects. She will be joining in on the Help Portrait Missoula event at the Rocky Mountain School of Photography in December. It’s where photographers, hair stylists and makeup artists volunteer their time to those unable to afford a family portrait for the holidays. Similarly, she’s also involved with Camp Mak-A Dream, where she teaches children how to pair a photograph with a poem they’ve written. In addition to her gallery pieces at Frame of Mind, Pamela’s work will also be present for a second month-long show in November at Radius on East Main Street. The photographs of several artists will fit under the canopy of a chosen theme, as well as priced below a given figure, convenient and appealing to local shoppers for the upcoming holidays.

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October 2015 | Missoula Valley Lifestyle

Food & Wine

What’s in Your Glass? ARTICLE MIKE TORNATORE | DRAWINGS MONTY CAWKER

ou see it at every wine tasting event: a man jutting his nose as far into a glass as possible, his nostrils contracting and pulling in the aroma in an effort to decipher the wine’s secrets. It can be tricky, so let’s uncork what’s really in your glass. LET IT BREATHE

When a bottle of wine is opened, it is finally—after being cooped up for a year or decade—being allowed to breathe, decant or aerate. The introduction of oxygen “opens up” the wine and brings out its aroma and flavor. Several elements contribute to this. The first is the fruit, the second the yeast that is used to ferment it. Fruit and yeast combine during fermentation to produce the sense of taste, a wine’s aroma and flavor. The barrel, typically oak, a wine is aged in also influences the wine in your glass. Some white wine varietals, for example, are fermented and aged in steel. Today, many white wines are trending toward crisp flavors that exhibit bright fruits. Stylistically, this is a result of the wine’s being treated in steel tanks, preserving the wine’s natural fruit esters. One the other hand, red wine and some varietals of white wine like Chardonnay spend more time in oak barrels. Red wines in particular benefit from barrel aging. They take their color from the skin of the grape, and tannin occurs when grapes and their skins soak together during the fermentation

18 Missoula Valley Lifestyle | October 2015

process. Barrel aging allows red wines to develop their depth of color and refine, or settle, tannin, the grittiness (or dryness) you taste in a red wine. WHAT’S IN YOUR GLASS TONIGHT? THE PALATE’S PLEASURE

The fruit, yeast and wood produce the aromas, flavors and tactile sensations (coolness, warmth, dryness, tingling, coating and numbness) that put your palate in overdrive. Your mouth immediately senses sweetness, the sensor of which is at the tip of the tongue. A wine’s acidity is recognized in the cheeks, on the sides of the tongue, and then at the back of the throat. Lighter red wines and white wines generally have a higher degree of acidity. The middle of the tongue picks up tannin—a tactile sensation, not a flavor—frequently sensed in a young wine that “feels” too dry, and senses the weight of a wine’s fruit. This is why wines are referred to as light, medium, or full-bodied. The aftertaste, or what is referred to as a wine’s finish, comes when you swallow. A good wine has a pleasing sensation in which all the elements meet in harmony and balance. Mike Tornatore, aka Wine Guy Mike, is a wine

Here are two wines I enjoy with dinner at this time of year.

Charisse Picpoul de Pinet • Style: Old World • Region or Area: Languedoc/Roussillonon, France • Grape: Picpoul de Pinet Blanc • Vintage: 2014 • Color: Delicate silver, platinum • Nose: Clean and crisp honeydew • Palate: Mineral, pear, and lime • Finish: Lingering tropical fruit • Pairings: Grilled fish, outstanding with shellfish Moulin à Vent • Style: Old World • Region or Area: Beaujolais, France • Grape: Black Gamay

consumer advocate who is passionate about

• Vintage: 2014

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• Color: Deep garnet

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• Nose: Fresh red fruits, smoky, brushy, humus

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Four Missoulians Share Why They Craft Beverages at Home ARTICLE BRIANNA RANDALL PHOTOGRAPHY PAMELA DUNN-PARRISH

he first time I bottled my own beer, a decent chunk of it spilled on the floor. The random piece of tubing I used as a siphon flowed too fast for my inept attempts to fill the bottles that I’d painstakingly saved for months. My sister and I giggled aplenty as we capped that batch of golden ale. And we were pretty darn proud of ourselves when we popped off the tops to sample it a few weeks later. Granted, that first batch didn’t taste great. But it tasted good enough to drink it all, and convinced me of the benefits of crafting beer at home. A decade later, I’m happy to report my brewing process is smoother and the results are tastier. I still make messes in the kitchen, though—that’s half the fun. As an amateur homebrewer, I find myself most inspired by the creativity and the camaraderie I’ve uncovered with each batch of beer. I wanted to find out what inspires other homebrewers in our hometown. The Missoulians interviewed give some stellar insight into why it’s worthwhile to make your own craft beverages.

20 Missoula Valley Lifestyle | October 2015

NATE SCHWAB: BEER, WINE AND CIDER Homebrewing Since: 2008 Since there’s no glass recycling in Missoula, I always felt guilty throwing my beer bottles away. I wanted to keep drinking good beer guiltfree, so I started brewing my own. It evolved into a pretty intense passion.

Inspired By: The Scientific Process I’m a scientist by trade, and brewing beer is the perfect marriage between science and art. I love experimenting and being creative, but also enjoy understanding what’s happening scientifically during each step of the process. As a homebrewer, you can do whatever your brain can imagine. Plus, it’s fun to share the brews. Bottles make great gifts, and growlers are a good contribution to a party.

Most Creative Creation: Sour Beer I took a two-week trip to Belgium in April, and got into spontaneous fermentation. Right now I have two sour beers fermenting, which are the most unique thing I’ve made so far. CONTINUED >

A FERMENTED AFFAIR (CONTINUED)

The Mead Mavens toast another batch

CAROL MILLER: MEAD Homebrewing Since: 2006 I brew with a group of women here in Missoula. We call ourselves the Mead Mavens and meet four times a year, roughly following the solstice calendar: We brew on the solstices and bottle on the equinoxes. It’s an easy way to remember when fermenting is finished.

Inspired By: The Party-Like Atmosphere Each time we meet to brew or bottle, we sample our previous batches. Everyone goes home with a six-pack, and then we put the rest in my basement cellar to enjoy together. The samples get better and better as they age. It’s been fun to watch everyone take ownership of the mead brewing. When we created the group, I was one of the few with any experience. Now, everyone weighs in on what we should add: “Do you think we need a teaspoon of cloves, or a tablespoon of cinnamon?”

Most Creative Creation: Chamomile, Rosehips and Mint We had a freshly pressed apple that was amazing, and a ginger lemongrass perfect for summer. We keep notes about each batch, so that we remember whether we used backyard apricots or store-bought mangoes. 22 Missoula Valley Lifestyle | October 2015

GEOFF GILBERT: WINE, MEAD AND BEER Homebrewing Since: 1992 In general, I like knowing where my food and beverages come from, which is why I garden and why I brew.

Inspired By: The Connection to What We Drink I like the process of fermentation and am fascinated by the way we can utilize living creatures like yeast to augment our food. Thatâ&#x20AC;&#x2122;s why I also make my own yogurt, honey, and kombucha. Making your own food and drinks adds value by connecting you to what you consume. With gardening, the food tastes better. Iâ&#x20AC;&#x2122;m the first to admit that my wine and beer might not taste better than what you find downtown, but I enjoy the connection I have to the beverages I make at home.

Most Creative Creation: Cherry-Chocolate Dark Ale I made this with chocolate-roasted grains and pie cherries from our own tree. Mild and delicious! CONTINUED >

October 2015 | Missoula Valley Lifestyle

A FERMENTED AFFAIR (CONTINUED)

HEATHER MCKEE: WINE Homebrewing Since: 2012 Nothing is quite as exciting to me as finding a good tree covered in fruit. In Missoula, so much of the fruit goes to waste in the summer and fall. I started knocking on doors, and asking if I could glean people’s fruit to make wine. It’s such a simple thing to do. You can find the supplies locally, and get great recipes online. Plus, you can’t beat the cost-to-benefit ratio—15 pounds of apricots turns into three gallons of wine!

Inspired By: Sampling It Throughout the Process I love tasting my wine every day during fermentation because I’m curious about how the process is going. Roughly 75 percent of the alcohol in the wine is formed in the first week, and the fruit flavors are the most pronounced during the early stages. Right now, I have a fresh batch of apricot wine fermenting, and elderberry, green plum, pear and apple wines all aging in bottles.

Most Creative Creation: Three-Plum Wine I used ancient grain dessert plums from our farm and added in red plum and purple Italian prune plums that I found on other folks’ trees. It had such a rich, deep flavor that we really loved.

24 Missoula Valley Lifestyle | October 2015

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Hops & Vine

FINDING A PIECE OF YOURSELF (AND A BEER) IN MISSOULA'S BREWERIES ARTICLE MIGNON HESS AND KELLY BIGELOW

n the beginning, there was a glacier. It dug a great big beautiful valley, buffalo roamed, native peoples warred, and Lewis and Clark took a road trip and created a rest stop. After that the University of Montana happened, Norman MacLean told everyone about fly fishing, and Missoula was made. Even if her founders Andrew Hammond and C.P. Higgins couldn't get along and confused everyone with Malfunction Junction, Missoula drew a crowd. And not just any crowd—a cornucopia of souls who live and love the city. On paper, it's a little puzzling. What's the draw for all these people? Well, for starters, the city and valley are beautiful, the university is top-notch, outdoor opportunities are world-class. But in reality, people get thirsty, and while the water flows plentifully through the city, Missoulians and their guests seek alternative refreshments. Missoula has always been destined to have a third river, and that river runs golden and frosty through taps. It's not unusual for a city to support several breweries; beer is the new wine and connoisseurs demand choices. But Missoulians are too varied for just a couple of craft beer specialists—Missoula enthusiastically supports 10 breweries. That's a watering hole for everyone. Every smokejumper, every professor, every retired brain surgeon and every mechanic. In order to simplify what could be an encyclopedia of Missoula beer, the following is breakdown of the diverse Missoula community and the beers and breweries they love.

THE GUIDE

“Mountains, Rivers, and Beer” is co-owner Pat Offen’s mantra for Lolo Peak Brewery. The No Salmon Pale Ale derives its name from the area’s first guides during the Lewis and Clark Expedition—the Salish—who told the expedition there were “no salmon” in what is now the Clark Fork Pend Oreille River basin, a fact to this day that has not been satisfactorily explained by scientists. Much like the river basin, the No Salmon Pale Ale has no salmon, but it does provide a backbone for cascade and Citra hops. So if you are skunked on your next guided trip, stop in for a pint of No Salmon and claim at least one catch for the day. THE COLLEGE STUDENT/TEACHER

Great Burn Brewing took its name from the Great Burn of 1910. The Cold Trail Pale Ale is an English-style ale, amped up a bit with the 26 Missoula Valley Lifestyle | October 2015

Amarillo hop. It is soft on the front end with a bitter kick on the back, and therefore an adequate description of a young college student. Jokes aside, we chose the college student/ teacher to be representative of the passion for hard work and good beer. Great Burn’s Pale Ale is a great tribute to those college students and educators who work toward the ideal condition both in the forest and in the taproom to find the Cold Trail. THE OUTDOORS(WO)MAN

Kettle House owner Tim O’Leary’s mission statement is this: “Matching the quality of our beer to the quality of the Montana outdoor experience.” Indeed, Eddy Out’s deep golden hue and caramelized malt give the beer a touch of sweetness, just like the mountains and rivers we love. If given an attitude, Yeast Rancher Todd Crowell would

say Eddy Out is “‘Old School,’ exhibiting a flavor profile that built the modern craft brew movement.” The love of the outdoor experience and a can of Eddy Out go handin-hand, or should we say, “beer-in-hand.” Slainte (pronounced “slawn-cha”) as our good neighbor, O’Leary would say! THE TRAILBLAZER

Big Sky Brewing Company has been a Missoula staple for 30 years. Each beer has a distinguished flavor, and the Scapegoat Pale Ale is no exception. Big Sky is Montana’s largest beer distributor. Scapegoat, like the mountains and wilderness it is named for, is a refreshing beer, perfect any time of year but particularly in the autumn months. The crystal hops and citrus undertones are as crisp and refreshing as the mountains that surround us.

THE BUILDER

Resting upon what was once the Missoula Recycling center, Draught Works Brewing has turned the sound of cans rattling to the clinks of pints, laughs and cheers. Draught Works Brewery has an ambiance and atmosphere of great craftsmanship. The beer that sits within, too, is finely crafted. The Clothing Optional Pale Ale is certainly a “beer not afraid to bare it all,” boasting of English noble hops and a caramel aroma, which leaves a balanced finish that any palate would say yes to. THE PHILANTHROPIST

There's a lot of philanthropic effort in Missoula, and who better to represent those who work for the betterment of their community than the Imagine Nation Brewery? “We are,” the owners say, “more apt to do good things if we feel good in the process." The brewery promotes every aspect of community involvement and the power of compassion. To that end, the philanthropist can't go wrong with the Freedom Fighter IPA. The depth of flavor of this six-malt brew appeals to the depth of character of those who work for the good of others and, as an added bonus, the 6.8 percent alcohol content can soften the prickly edges of a particularly demanding mission. THE ROAD WARRIOR

They. Drive. All. The. Time. This mom (or dad or grandparent or cousin) needs frequent flyer miles and a passport. There's no way around traveling for kids' activities in the state of Montana, and the best pick-me-up after a particularly eventful and long debate or soccer match is with a stop at Bayern Brewing, the only German brewery in the Rocky Mountains, for its Pilsener. The crispness can snap you right out of the driver's haze. The finish is light and refreshing rather than heavy and filling, a perfect cap to a long day of semi-reCONTINUED > strained cheering. October 2015 | Missoula Valley Lifestyle

Hops & Vine

(CONTINUED)

THE ATHLETE

Missoula's fields, ice rinks, and gyms are full. Maxed out, even. And when these men and women stop sweating, they like to watch professionals sweat. That sends them to the Tamarack. It's central, it's comfortable and it's the only place in town with craft beer and jumbo-sized TVs set to ESPN. No better beer to refresh and nourish Zoo Townâ&#x20AC;&#x2122;s athletes than a Hat Trick IPA. Its bright citrus flavor quickly quenches a thirst, but the depth of flavor reassures a rugby player that his (or her) daily recommended dose of carbs is satisfied. Following a 500-calorie-burning soccer match with Tamarack's signature IPA is its own reward (even if your team lost). THE NATURE LOVER

Those working in forest management are a varied bunch with a common goal: to maintain a healthy wilderness. It's the quintessential Missoula experience: disparate communities working together. The Missoula Brewing Company recently revived the Highlander, a 105-year-old brand, which delivers variations on a classic theme in their new brewery. The American Bock is the perfect melding to connect the logger and the activist as its dark appearance and light flavor provide a common appreciation for the craft. THE ARTIST/MUSICIAN

Missoula oozes watercolors and broken guitar strings. In fact, make a Beethoven reference at the bank; the teller is probably a baroque expert. Our arts community is self-sustaining: Those who are able support it, and those who are talented provide it. The intersection of these groups is the Flathead Brewery. Its Imperial IPA is a beer you enjoy from a growler while attending an openmic night at your neighbor's garage art collective. Artists and musicians want a beer to accompany a rich experience, and the Imperial is that companion.

28 Missoula Valley Lifestyle | October 2015

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Lifestyle Calendar

October

OCTOBER 16 - 25

OCTOBER 2

MISSOULA COMMUNITY THEATRE

FAMILY FRIENDLY FRIDAY TOP HAT LOUNGE

Parents—and their kids—can socialize, listen to music, eat great food and have fun without worrying about their kids making too much noise. Visit TopHatLounge.com for more information.

OCTOBER 3

SWEENEY TODD: THE DEMON BARBER OF FLEET STREET

MCT kicks off its 2015-16 season with Sweeney Todd, the story of Benjamin Barker who, after 15 years of false imprisonment, returns to London determined to seek vengeance upon the man responsible for his incarceration. Visit MCTInc.org for tickets.

OCTOBER 21 STRAIGHT NO CHASER

YEARN FOR FREEDOM

DENNISON THEATRE

The a cappella group stops in the Garden City on its New Old-Fashioned Tour. For tickets, visit UMT.edu/dennison-theatre.

The Missoula Symphony launches its 61st season with a program featuring Kodály's Dances of Galanta, Cello Concerto in C by Haydn and Shostokovich's Symphony No. 5. Gregory Sauer joins as cello soloist. Visit MissoulaSymphony.org for tickets.

OCTOBER 4 LET ME TELL YOU A STORY ABOUT A HORSE CAFFE DOLCE

Local celebrities, including Hal Stearns, Tony Incashola and Larry Pirnie, will entertain with stories about horses. Caffe Dolce is preparing a theme-appropriate dinner with wine pairings for each course. Fundraiser for "A Carousel for Missoula." For more information visit CarouselForMissoula.com.

OCTOBER 9

OCTOBER 24 GRIZ FOOTBALL WASHINGTON-GRIZZLY STADIUM

The Grizzlies face off against the University of North Dakota in a Big Sky Conference contest.

OCTOBER 25 HEAVEN AND NATURE SING ST. ANTHONY CHURCH

The Missoula Symphony Chorale’s annual solo concert features joyful and spiritual music by the world’s leading choral composers. For tickets visit MissoulaSymphony.org.

NEWSBOYS

OCTOBER 26

ADAMS CENTER

MISSOULA LIVE: RIVERDANCE

Christian pop rock band the Newsboys brings the "good news" to Missoula for their We Believe…God’s Not Dead Tour. Special guests include Hawk Nelson and Ryan Stevenson. For tickets and more information, visit UMT.edu/griztix.

ADAMS CENTER

OCTOBER 9

OCTOBER 27

NIGHT OF THE GRIZ 5K GLOW RUN

KIDS KLUB

CARAS PARK

SOUTHGATE MALL

Night of the Griz is a nighttime 5K suitable for all ages and abilities that takes runner and walkers through downtown along the Clark Fork River and through the University of Montana’s campus. Visit NightOfTheGriz.com for more information.

Kids Klub hosts crafts and activities that kids and parents can enjoy together. It’s fun, it’s free and, best of all, they do the clean-up. For more information, visit ShopSouthgate.com.

OCTOBER 10

The 2015-16 season of Community Medical Center's Missoula Live begins with a celebration of Irish music and dance. For tickets, visit UMT.edu/griztix or call 406.243.4051.

OCTOBER 31 HALLOWEEN AT SOUTHGATE

GRIZ FOOTBALL

SOUTHGATE MALL

WASHINGTON-GRIZZLY STADIUM

Forget the thermal underwear and winter jacket! Children can enjoy indoor trick-or-treating in the mall, carnival style games, and a costume contest.

The Grizzlies take on the Weber State Wildcats in a Big Sky Conference contest. 30 Missoula Valley Lifestyle | October 2015

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AUTOMOTIVE

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DENTISTS & ORTHODONTICS

Missoula Pediatric Dentistry (406) 541-7334 missoulapediatricdentistry.com

DRY CLEANERS Missoula Textiles (406) 543-5171

ENTERTAINMENT & RECREATION Canyon River Golf Club (406) 721-0222 canyonrivergolfclub.com

HEALTH & WELLNESS Krieg Chiropractic Center (406) 541-8888 kriegchiropractic.com

HOME DESIGN & FURNISHINGS Sleep City (406) 541-2860 sleepcity.com

INSURANCE

Danny Blowers Insurance Agency (406) 541-9885 dannyblowersagency.com Farm Bureau Financial Services (406) 728-3276 fbfs.com

MEDICAL CLINICS & FACILITIES Bellamah Vein & Surgery (406) 541-3200 veinmontana.com

Peak Health & Wellness Center Oral Surgical Associates (406) 728-6840 (406) 251-3344 oralsurgicalassociates.com peakmissoula.com

HOME BUILDERS & REMODELERS

Abbey Carpet Missoula (406) 721-1810 missoula.abbeycarpet.com

Surgical Arts Centre (406) 549-6600 surgicalartsmt.com

32 Missoula Valley Lifestyle | October 2015

OTHER

LIquid Assets - Liberty Safe (406) 542-6606 liquidassetsmissoula.com Montana Ace Hardware (406) 728-3030 montanaace.com Morgenroth Music Center (406) 549-0013 montanamusic.com

RESTAURANTS, FOOD & BEVERAGE El Cazador (406) 728-3657 elcazadormissoula.com

Lolo Peak Brewing Company (406) 493-6231 lolopeakbrewery.com Montana Club Resturants (406) 541-0076 montanaclub.com

Tucker Entertainment LLC (406) 544-8333 Mustard Seed tuckerentertainmentevents.com (406) 542-7333 mustardseedweb.com

PROPERTY & REAL ESTATE Berkshire Hathaway Montana Properties (406) 721-4141 BHHSMT.com

Diane Beck Windermere Real Estate (406) 532-7927 move2missoula.com

Paradise Falls (406) 728-3228 paradisefallsmissoula.com

SPECIALTY SHOPS

Spirit Halloween (406) 728-2850 missoulahalloweenstore.com

TRAVEL & LEISURE Gull Boats (406) 549-6169 gullboatsandrv.com

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Parting Thoughts

Mulling Over the Wine

Reviews WORDS DENISE SNODELL

was a weary shopper looking for a simple Riesling when my innocent eyes fell upon this: “Opens with a gorgeous bouquet of yellow flowers, stone fruit and musk against a backdrop of chalk and minerals. It’s richly fruity, with a sharp, honed acidity that’s shocking and penetrating. Finishes long, with an elegant honeyed touch.” Wuuut? I wasn’t sure if I was in a liquor store or in some seedy place reading Fifty Shades of Grapes. As E.L. James would say, “Holy cow!” I looked left. I looked right. I unlocked my cell phone and photographed the posted review card. The description of this pricey 94-pointer just floored me. I had to have it. The words, not the bottle. It’s an old story. Those of us who are, shall we say, less experienced wine lovers are intrigued and bemused by the industry’s word sommeliers. They can be a bit too passionate, or even bizarre, when explaining the flavor subtleties trapped beneath the cork. Call me a rube, but I don’t think my taste buds could ever fathom a backdrop of chalk. Yet the words quoted above had been fermenting in my cell phone picture gallery for a full season, and I had this crushing column deadline. The time arrived to fully investigate this exotic verbiage at a bigger wine store. Lo and behold, my research day coincided with a storewide wine tasting. Everywhere I turned, there was a rep tempting customers with sips of their forbidden fruits. They were stationed at the aisle endcaps, pouring samples of “honed acidity” and “deeply pitched notes of blistered tomato and pomegranate.” It was like a high octane Saturday at Costco. The place was crowded, but I managed to sneak some shots of the review cards. I honestly had no idea a bottle of pinot could tease

34 Missoula Valley Lifestyle | October 2015

your palate with supple tannins that build slowly to frame a sappy floral pastille, but apparently it can. I hadn’t quite snapped enough reviews when a champagne expert waved me over to her table. As I slammed down a few sips of Taittinger, I explained why I was there, “I am baffled at how specific and bizarre some of these booze reviews can be. For instance, how can you taste underbrush? Underbrush! Do these aficionados crawl through the woods and chomp on low lying twigs?” She shrugged and told me descriptions including “forest floor brambles” are, indeed, a thing. But, as she poured me something dryer, she said linking squirrel environments to Syrah was the least of the crazy. “I’ve actually seen reviewers use the words ‘manure’ and ‘cat pee.’” I was stunned. “Really? Surely they finessed the descriptions with something like ‘hints of fertile meadow and subtle feline mist.’” Though concerned, I managed a quick sip of the dry stuff. But as she poured me yet another sample, she insisted, “No. The exact words were manure and cat pee.” Wow, I thought. Animal droppings. The dark forest’s underbelly. It was dizzying to imagine the wine scribes getting so noir. But a funny thing happened. We continued discussing all the weirdness right there under the fluorescent retail lights. I was on my fifth (or sixth or seventh) sample and—boom—I tasted it. My senses took me back to a private champagne cave tour I was fortunate to experience years ago in Reims, France. That one sip blossomed into a sweet, yet musty-dry medieval tapestry of tarnished armor, lightly sun-kissed by a lavender reduction… In other words, I think the secret to writing this stuff requires a full immersion.

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