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Garden City BrewFest 2015 • Missoula Independent
Welcome to the 23rd annual Garden City BrewFest The Missoula Downtown Association welcomes you to Caras Park in downtown Missoula for the 23rd Annual Garden City BrewFest. The Garden City BrewFest is the oldest and largest beer festival in Montana and this year we’ve grown even bigger. For 2015, we are offering an extensive line-up of beers consisting of nearly 80 local and regional brews. These offerings include some of the best beers from breweries such as Bayern Brewing, Great Northern Brewing, Lewis and Clark Brewing, Lolo Peak Brewing Company and Neptune’s Brewing Company. Not only will the local favorites impress you with special drafts you may have never indulged in before, but drafts from the around the Northwest will satisfy your love of craft beers. Commemorative glasses for tasting are $12 and come with two tokens. Additional tokens are $1 each. To add to the atmosphere of a true brewfest, we again welcome the Zoo City Zymurgists who will taste and judge all of the brews at the event. They will go through each beer and rank their favorites in categories that include Best Pale Ale, Best Bock, Best IPA, Best of Montana and the esteemed designation of Best in Show. Montana’s largest brewfest wouldn’t be complete without fantastic local food and entertainment. To satisfy your hunger, we welcome Bao Chow, Covered Wagon Hot Dogs, El Cazador, KornUtopia, Lil Orbits, the Sentinel Kiwanis Club and Sweet Peaks Ice Cream. While you indulge in local eats, be sure to sit down at
ignated drivers receive free water and pop during the event; please obtain a white Designated Driver wristband from our volunteers at one of the event entrances. Garden City BrewFest couldn’t take place without the phenomenal support from our sponsors and volunteers. We can’t thank Bayern Brewing, the Missoula Independent, Five on Black, The Trail 103.3, Grandstand Glassware, George’s Distributing and “Oh Snap” Photo Booth enough for their support of the 23rd Annual Garden City BrewFest. We also couldn’t make this event run smoothly without our 150 volunteers, so be sure to thank the people selling you glasses and pouring your beer. As you “pour” through the pages of this program – brought to you by our friends at the Missoula Independent – you’ll find information about what is being served at BrewFest this year as well as the entire schedule of events for Missoula Craft Beer Week. A round of applause goes out to Ryan Newhouse and Alan MCormick for working so hard over the past few months planning a weeklong schedule of rich beer-related activities throughout downtown. Ald Tom of sy photo courte We look forward to having you join us at the grand finale of Craft Beer Week–the 23rd Annual Garden City BrewFest at Caras Park in As always, the Missoula Downtown Association encourages downtown Missoula. Make it memorable. Make it downall Missoulians to enjoy Garden City BrewFest responsibly. town. Mountain Line is now zero-fare and many routes run until 10 Kristen Sackett p.m. If you live near the University of Montana, you can catch Marketing & Events Director the U-Dash home free of charge. Local cab companies will also Missoula Downtown Association be happy to make sure you arrive home safely. As always, desone of the park’s picnic tables and listen to local bands Jameson and the Sordid Seeds, Zeppo, and Wartime Blues.
Garden City BrewFest 2015 • Missoula Independent
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Garden City BrewFest 2015 • Missoula Independent
Montana Brewery Tours “Oh Snap” Shot Photo Booth
George’s Distributing Grandstand Glassware
Garden City BrewFest 2015 • Missoula Independent
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photo by Cathrine L. Walters
The social adhesive that comes in a pint glass by Alan McCormick, GrowlerFills.beer Perhaps more than any other beverage, beer is social. One part cultural history and two parts accessibility, beer naturally works its way into our most fun activities in life. Its appeal is enhanced by the incredible range of flavors available to explore. From the clean, crisp simplicity of a Bayern Pilsener to the complex marriage of bourbon and roasted malts in a Big Sky barrel-aged Ivan the Terrible Imperial Stout, it is easy to understand craft beer’s growing popularity. Beer’s power to connect is the motivation for Missoula Craft Beer Week. While the week always has a traditional beer dinner and tap takeover or two, Missoula’s favorite week for beer focuses on finding unusual ways to connect people to people— over a beer, of course. That means spending an evening learning to paint while enjoying a beer with friends. Or pulling out that long forgotten tweed coat for a round of minigolf throughout downtown Missoula’s drinking establishments. Or finding out beer and cheese beats wine and cheese hands down, especially when paired up in a partnership between Draught Works Brewery and Missoula’s Good Food Store. 6
Garden City BrewFest 2015 • Missoula Independent
History buffs can get their fill with the History of Montana Beer exhibit at the Historical Museum at Fort Missoula and a presentation at Imagine Nation Brewing by Steve Lozar, Montana’s foremost expert on Montana beer. New for 2015 is the Chains and Grains community building exercise sponsored by the Rhino, Big Sky Brewing and Thirst Gear. Teams of eager participants will mount a 15-passenger pedal pub for a decidedly slow-motion race around downtown. Proceeds benefit MTB Missoula’s efforts to expand Missoula’s mountain bike trail system, another way beer connects different groups and activities throughout our community. And then there’s the human foosball tournament sponsored by Kettlehouse and Home ReSource, another new event for 2015. You’ll have to see that to believe it. Beer may be social, delicious and even inspiring, but it’s definitely not pretentious or complicated. That’s the beauty of Missoula Craft Beer Week. For more on Missoula Craft Beer Week, now back for its fourth year, visit MissoulaBeerWeek.com.
Craft Beer Week Calendar SATURDAY, APRIL 25 Missoula beer open house: All six of Missoula’s breweries kick off Missoula Craft Beer Week in style with a city-wide open house at Bayern Brewing, Big Sky Brewing, Draught Works Brewery, Imagine Nation Brewing, Great Burn Brewing and Kettlehouse Brewing Co. Noon to 5 p.m. How Beer Saved the World: Join Imagine Nation for a screening of the 40-minute documentary How Beer Saved the World, followed by an in-depth tour of the production facility with Imagine Nation’s head brewer. Noon to 5 p.m. at Imagine Nation Brewing, 1151 W. Broadway. Free.
Great Burn Brewing is partnering with Riversong Gourmet for a beer and food pairing. Brewmaster Mike Howard and Chef Paige Pitzer have created a menu of delicious small plates that will both complement and contrast with the beers of Great Burn Brewing. Both Howard and Pitzer will be on hand to explain the pairings. This informal event will be held at the brewery and tickets are available ahead of time. Cost is $45 per person inclusive of beer. 5 to 8 p.m. Appreciate Beer Like a Pro Workshop: Imagine Nation Brewing teams up with Summer
Family Night Out: International art and ecology educator Penelope Baquero will facilitate engaging, multi-age workshops for 4 to 10 year olds. Bring your kid(s) at the top of each hour between 5 and 8 p.m. to enjoy an hour-long art activity. Free workshops limited to seven children. Imagine Nation Brewing, 1151 W. Broadway.
THURSDAY, April 30 Craft Beer Cup: Can you sink your ball in the hole during this mtini golf tournament throughout downtown Missoula? Teams of four to six players. $20 per person. Profits go to the
of the First Friday art show. An online auction will be conducted prior to First Friday for bidding on awesome skate decks designed by Montana artists. 5 to 10 p.m. at the Brink Gallery, 111 W. Front St.
SATURDAY, MAY 2 23rd Garden City BrewFest: Beers, live music and food vendors. Celebrate the end of Missoula Craft Beer Week in style at the longest running brewfest in Montana. Begins at noon in Caras Park.
SUNDAY, APRIL 26 Bacon n’ Beer Brunch: Draught Works hosts a morning of all-you-can-eat bacon and sausage, scrambled eggs, fruit-bacon kabobs, and biscuits and gravy from Burns St. Bistro with maple bacon bars from Bakers’ Dozen. 10 a.m. to noon at 915 Toole Ave. Tickets are $35. Human Foosball Tournament: Team up for this crazy adventure where you become the foosball kickers. Advance registration required. 2 p.m. at the Kettlehouse Southside, 602 Myrtle St. $20 per team of six. The History of Brewing in Montana: Steve Lozar, past president of the Montana Historical Society and proprietor of the Montana Brewing Museum, will take participants on a ride through the state’s ransformative brewing history. 4 p.m. at Imagine Nation Brewing, 1151 W. Broadway.
MONDAY, APRIL 27 World premiere of Homebrewd: Bitter Root Brewing sponsors a free world premiere screening of Homebrewd, a documentary about Montana's homebrewing and beer culture, with local filmmakers Carl Spurgeon and Rob Truax. 8 p.m. at Top Hat Lounge, 134 West Front St. Beer vs. Wine Dinner: Join the crew from Big Sky Brewing for a unique dinner of exquisite foods and wines from Caffe Dolce paired with fantastic Big Sky Brewing beers. 500 Brooks St. Check missoulabeerweek.com for time.
TUESDAY, APRIL 28 Tap Takeover: Join the crew from Philipsburg Brewing Co. for a six-tap takeover and chat with the brewers. 4 p.m. to close at Desperado Sports Tavern, 3101 S. Russell St. Beer Release Party: Join the fun with Flathead Lake Breweing Co. as they release their Equinox OPA and the 2015 version of Dirty Ginger. Beer and food specials as well as prizes. 5 p.m. to close at Flathead Lake Brewing Co. of Missoula, 424 N. Higgins Ave.
photo courtesy of Alan McCormick
Sun Brew Supply and Market on Front to offer professional beer tasting trainings. 5 to 6 p.m. or 6:30 to 7:30 p.m. at Imagine Nation Brewing, 1151 W. Broadway. $25 per person. Each workshop limited to 20 people.
WEDNESDAY, APRIL 29 Beer and Cheese Pairing: Draught Works and the Good Food Store bring you a beer and cheese pairing with eight specialty brews and an array of cheeses sure to lift the palate. 5:30 p.m. and 7:00 p.m. at Draught Works Brewery, 915 Toole Ave. Seatings limited to 25 participants. Cost is $20 per person. Run Wild Missoula Beer Run: It’s running and beer, a match made in heaven. Join runners for a three- or five-mile run, then recover with beer. 6 p.m. at Draught Works Brewery, 915 Toole Ave.
Missoula Food Bank. 5:15 p.m. to 10:30 p.m. with a party at 9:30 at the Top Hat Lounge. Celebrating Pub Culture: Join The Craicers for an evening of traditional Irish music in celebration of pub culture’s roots on the Emerald Isle. Free at Imagine Nation Brewing from 5 to 8 p.m.
FRIDAY, MAY 1 Big Beer Festival: Are you a fan of beers with a little higher gravity? This celebration of imperial beers is sure to please with plenty of powerful selections for you to explore. 5:00 p.m. outside at the Rhino, 158 Ryman St. On Deck 10: This 10th annual skateboard deck art show and fundraiser supports the Montana Skatepark Association. This year, Kettlehouse will be sponsoring the beer portion
ALL WEEK LONG Montana Beer Blind Tasting: Can you tell us which brews they are? Correct answers get a prize. All day every day at the Rhino, 158 Ryman St. $7 for a flight of four 7-ounce Montana-made beers. Chains and Grains Fundraising “Race”: Teams of six to 15 people mount the Thirst Gear pedal pub and race through downtown Missoula. Sign up at the Rhino. Proceeds benefit MTB Missoula and its efforts to expand Missoula’s mountain biking trail systems. Special beer menu at Stone of Accord: Stone of Accord has teamed up with Big Sky Brewing to showcase a specially designed menu paired with Big Sky brews throughout Craft Beer Week.
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photo by Cathrine L. Walters
photo by Cathrine L. Walters
Where art and science meet A Q&A with the filmmakers behind Montana’s first-ever craft beer documentary by Alex Sakariassen About two years back, Missoula filmmakers Carl Spurgeon and Rob Truax blew through more than half a keg of homebrewed IPA in a single evening. They’d come together to discuss project ideas for their media arts class at the University of Montana, and quickly settled on the notion of capturing the craft beer world on camera. The journey took them from one corner of the state to another—brewery by brewery, pint by pint. They attended homebrew competitions, interviewed professional brewers and toured the Montana Brewery Museum in Polson, becoming ever more in tune with craft beer’s status as both an art and a science. The end result is Homebrewd, the first-ever documentary about Montana’s beer culture. In anticipation of the film’s premiere at the Top Hat Lounge April 27 (see Craft Beer Week calendar for details), the Indy sat down for a pint with 8
Spurgeon and Truax to talk beer, brewers and what makes Montana so damn awesome.
Indy: So what drove you two to create a documentary about homebrewing and the craft beer culture in Montana? Carl Spurgeon: I’m an avid homebrewer, and we were both media arts students at UM. We had to find a project where we collaborated with at least one other person … I’d worked with Rob before doing other things and trusted that he would show up. That’s the key in media. I called him up and said, “Hey, man, I’ve got this idea I want to pitch to you.” I brewed this incredible single malt IPA with Nelson Sauvin hops that we drank the better part of as we got excited and discussed a documentary about beer culture in Montana—the breweries blowing up,
Garden City BrewFest 2015 • Missoula Independent
photo courtesy Homebrewd
the homebrew scene blowing up. Two years ago, it was really just beginning. There were some new breweries and stuff, but it was really starting to take off. Rob Truax: We knew going into it that the brewery scene was going to change and the homebrew scene was going to change. I think when we started there were like 28 or 32 breweries, somewhere aorund there. When we completed the film last December, there were over 50. The homebrew club in Helena had really just started meeting and they hosted their competition, which we filmed. We just knew that the time was right and that no one had told the story yet. It was going to be a pretty integral part of Montana’s history.
try to relate it to somebody that’s doing the same thing in Boston, it’s not really doable, especially on our budget. Truax: Yeah, we had a budget. It was $0. Spurgeon: Which is why it took two years to make the film. Truax: We went into it with the idea that we were just going to talk to people about beer culture, and we realized that beer culture is such a huge term and it means so many
Spurgeon: And the fact that it exists in Montana is what makes that interesting at all. Yeah, we know it’s happening in Portland. We know it’s happening in San Diego. We know Vermont’s kicking out beers. But Montana? Who knew?
Spurgeon: We were in on the first-ever statewide homebrew competition. I was a big part of organizing all that as well through the Montana Homebrewers Association and forming that association too.
Indy: So how does Montana’s beer culture differ from beer culture elsewhere? Spurgeon: It’s a surprise.
Truax: It just seemed like a good idea, hit while the iron’s hot kind of thing ... Spurgeon: … And it hadn’t been done. The story hadn’t been told. Truax: Plus, you know, film and beer? All night, sign me up.
Indy: I’m sure you guys went in with an idea of what the film might look like, but as all of this action was happening, how did the project evolve? Spurgeon: The biggest change was when we originally talked about it, at least my vision was for it to be about beer culture in general, not about Montana beer culture. I wanted it to be interesting to someone in Indiana, I wanted it to be interesting to anybody and just be about homebrewing and beer culture period. As time went along, it just made far more sense to focus on the local. That’s where we live and that’s what we know and these are the people we’re talking to. To
Montana beer so unique. The people surrounding the beer is what makes Montana unique, with Bayern here in Missoula being all about the Reinheitsgebot and that law of purity, which is something you don’t normally hear of especially in America. And then 406 Brewing in Bozeman not having any flagship beers, always changing, always doing different things. People starting sour programs, like Carter’s in Billings. We started to realize the people around Montana beer are really interesting and are doing some pretty cool things, starting to really push that envelope.
photo courtesy Homebrewd
different things to so many different people. After our first interview, we realized that there’s a specific art and science with brew making. We realized we should really look into the art and science of things. At the time we started filming, the legislature was going on, so there was the Montana Brewers Association versus the Montana Tavern Association, and we made a very conscious decision to avoid politics as much as possible. We just talked to people about what makes
Truax: If you just look at even Missoula’s beer scene, we have pretty English-style beers and then super German-style beers and just a huge smattering of it. I’ve been to a few breweries across the Northwest, and I think the biggest thing that’s unique about Montana is the family aspect. There were a few times we were dodging kids in breweries, trying to move tripods and equipment around … Everywhere we went to felt like a neighborhood. It was like going to a buddy’s house for a beer. Spurgeon: If you come from another state, what do you expect in Montana? A bunch of cowboys. Even if you live in Montana, what do you expect? Yellow beer? Yeah. That’s what you expect. Truax: Yellow fizzy water. Spurgeon: And up until a couple, three years ago, that photo by Alex Sakariassen was really the case. Even still, talking to brewers in Billings,
Garden City BrewFest 2015 • Missoula Independent
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they’re like, “This was yellow beer country, this is yellow beer country.” And more and more, you’re seeing guys, our fathers and our grandfathers, that are like, “I’ll try this.” It’s local. That local vibe is definitely alive and well in Montana, and certainly starts with beer.
Indy: How difficult was it to tell that story and steer clear of all the politics of Montana beer? Spurgeon: The politics are so ridiculous that it’s pretty easy to avoid, in my opinion. Truax: And we were adamant about avoiding it from the get-go. We never stepped foot at any point, and we made it very clear when we did the preliminary, this is who we’re going to talk to. Spurgeon: I wouldn’t stop anybody from giving their opinions, but that’s not why we were there, and very few people wanted to even talk about it. It came out a little bit here or there, but it’s way not a part of the film on purpose because it’s so ridiculous. We really wanted to capture the story of the culture and why Montana is so beer-friendly and so homebrewer-friendly and so brewerfriendly. What makes it different? It’s not Portland, it’s not Asheville [North Carolina], but it’s pretty happening for Montana.
Indy: But it seems strange to talk about Montana’s beer culture while actively avoiding the politics. It’s such a hot-button issue in the industry. Spurgeon: I think that’s a whole ’nother documentary. Truax: It honestly should be, considering Montana’s completely wacky laws. Spurgeon: It would be very easy to get bogged down in it if we were to do that, but I think we wouldn’t have had very open brewers willing to say on camera how they felt about Montana beer politics.
Indy: Was there a particular moment that really sold you on the need to take on this project? Spurgeon: A lot of the value is people and how they view each other and how they view themselves and how they view beer in that context. One common question that we would ask brewers was, “Do you consider yourself more of an artist or a scientist?” Some people consider themselves more of an artist, some people more of a scientist. But in reality, whether they realize it or not, beer is kind of the culmination of both of those things. And if you talk to that farmer in Wibaux, he’s probably not going to, on those terms, think about it as art or science. He’s just going to think of it as beer. But he knows if he likes it or not … You can tell a lot about people by what kind of beer they choose to drink and what kind of beer they choose to brew. You create an atmosphere in a pub based on what you’re brewing and how you’re approaching it. It’s far different from a bar, where maybe you’re drawing your atmosphere from your bartenders or your clientele. You’re creating your crowd and your culture in your pub by the beers you drink. Carter’s, for instance, half their selection is sour beers and saisons, which draw a far different crowd than Bayern, which is all 10
photo courtesy Homebrewd
German beers. Very different kinds of people go to those two pubs. Truax: For me, one of the biggest moments where I realized we were really doing something great was when we interviewed Steve Lozar up in Polson, who runs Montana’s brewery museum. It was a pain in the neck to try and schedule—missed calls, voicemails, emails back and forth. We finally got a date figured out, we got there and we did a preliminary tour that was an hour and a half. Then we shared a pint and sat and talked to him for another hour and a half. Spurgeon: We were there for five hours total. Truax: He has Montana beer and Montana history all right there, from the very first brewery in what’s currently Deer Lodge … all the way up to what’s happening today, what’s happening now. Spurgeon: We learned more about Montana beer in that one interview than all the rest of them combined. Truax: I had no idea there was that much history. But that’s when I realized— when he was like, “Hey, thanks for making this. This will be such a great thing”—we’re really …
Spurgeon: Probably distance between places, and finding the time to actually travel. Truax: We traveled from Eureka, Montana, all the way down to Billings, and pretty much everywhere in between. That’s a lot of highway time.
Indy: Who was the coolest character you met? Spurgeon: Lozar, for sure. Truax: Like I said, we were there for so long. We got to the point where I was like, “I’m sorry, but we have to cut this short. We have another interview to get to before they close.” Spurgeon: Unfortunately, probably our funnest, most entertaining character was Bill Hyland from Bozone. But the sound was horrible, so he’s barely in the film. It sucks … He’s from Boston, so he’s got this thick Boston accent. He’s a young guy, full of energy, plays in a jam band in Bozeman. Kinda came on the scene in the ’90s, the first scene, so he knows all the gossip. He’s awesome. But yeah, the sound just screwed us on that.
Spurgeon: … documenting something.
Indy: How much did you chose to focus the film on the homebrewing side of the beer scene versus the breweries themselves?
Indy: What was the biggest challenge in capturing Montana’s beer culture on film?
Spurgeon: Well, nearly every brewer was a homebrewer at some point.
Truax: Every place had it’s own challenges. Some places it was the environment we were filming in. Carter’s is right on some railroad tracks, and there were a few times we had to stop and wait for a train to go by. Other people, it was just getting them comfortable talking in front of a camera.
Truax: I think of all the brewers we interviewed, only one didn’t start as a homebrewer.
Garden City BrewFest 2015 • Missoula Independent
Spurgeon: My big point was that there’s really no difference between the homebrewer and the professional brewer,
except for the fact that [professional brewers] have to create a viable product. In their hearts, they’re all about the same thing, whether it be the art or the science or the culmination of the two … Homebrewers can take a lot of risks that pro brewers can’t, and pro brewers take a lot of cues from homebrewers. In the film, that’s what we focused on. What kind of cues are homebrewers taking from pro brewers? They’re seeing things done that have never been done before on a pro level. And the other way around, Tim [Jacoby] from Flathead Lake, he goes to the brew meetings. So does Mark [Hastings] from Uberbrew. They get ideas, things they hadn’t thought of—old styles, dead styles, bringing things back, all those things only homebrewers were doing up until a couple years ago … At the core, that was the idea: What’s the connection between the pro brewers and the homebrewers?
Indy: Did you have an inkling that that symbiotic relationship existed before you started the project? Spurgeon: There are homebrewers who are actively seeking out positions at breweries or opening their own breweries. I’m really actively involved in the Zoo City Zymurgists, and we had Brice and LaNette [Jones] open up Katabatic. They moved to Livingston because that’s where family was, but they were ZCZers. Jasper [Miller] at Higherground was a ZCZer. He won one competition with that Scottish ale and opened up a brewery. There’s those people that are doing that. It’s obvious that it’s a symbiotic relationship. That’s not news. But some guys don’t, either. I suppose if the stars aligned, I would open a brewery. But I’m not really very interested in that. I think I can brew way better beer at home.
go, I don’t know, but the politics will probably decide that, which is really what upsets me most about the politics. It’s deterring business. I really just don’t understand why you wouldn’t want people to sell as much of their product as they could possibly sell without restriction, whatever that product may be. They need to get rid of all those freaking laws and just let people sell beer … It’s also been said that the culture of beer in Montana saves itself in the sense that there can be so many small breweries. They can be neighborhood breweries like [Draught Works]. There may be better beer on the other side of town, but if I live a block away, I’m going to come to Draught Works. If I live on the other side of town, I’m going to go to Great Burn.
Indy: So if they are all brewers, artists, scientists, what’s stopping more homebrewers from opening their own places? Truax: I think a big part of it is the finances. It’s kind of expensive to get the equipment. I mean, you don’t have to buy the topnotch, latest and greatest. You can get by with some second-hand or third-hand equipment, absolutely. But you still have to buy all the ingredients, you have to pay to brew it and then it has to sit and ferment. It’s that minimum two months before you can even sell a pint. Spurgeon: It takes all the damn fun out of it, really. It’s great when you can hang out with your buddies and brew a batch of beer and la-de-freaking-da. But when you have to keep the lights on, then you have to start thinking, “Shit...”
Indy: Okay, you guys spent two years traveling from brewery to brewery. And you drank a lot of beer. Did any particular brew stand out from the pack?
Truax: … “I’ve got to make that Scottish ale again, and I really am so tired of that recipe.” Spurgeon: It’s a blue-collar job that is a lot of hard work. There’s a lot of sweat. You have to know how to deal with pressures and pumps and hoses and it’s dangerous. It’s a lot different than a boil-over on your stove. Two totally different things in the creation of the product, and I would never say that you can just walk over to the other one without any kind of training. The concepts are the same … Truax: … But the stakes are higher.
photo courtesy Homebrewd
Indy: With the knowledge you’ve gained through this project, where do you see Montana’s beer culture going in the next few years?
ple were like, “Man, we’re nowhere near that saturation point. We can double our brewery size.” It’s hard to say and it’s hard to look into that crystal ball.
Truax: We actually asked that to a lot of people we interviewed, and we had some really interesting responses. Some people felt that we’re hitting that saturation point and eventually people producing an inferior product or who have an inferior production are going to start falling off the map. Some peo-
Spurgeon: Unfortunately, I see the politics kind of controlling that … I mean, there’s really only a handful of breweries that are even close to hitting their production limit— four, five, six. But if you’re a brewer that wants that, then you have to make some hard choices based on the politics. Where that’ll
Spurgeon: Absolutely, 100 percent, I have the right answer. It was the very first beer that we started with in my basement. Truax: Yup. Spurgeon: Straight up. That’s the truth. That’s the best beer I’ve had in the last two years … We seriously drank most of a keg that night. We drank a lot. Truax: That one-hour meeting turned into a five-hour meeting … Spurgeon: …That never left the basement.
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photo courtesy Tom Aldrich
2015 Garden City BrewFest Beer Selections Light lager Description: Lagers are brewed with a bottomfermenting lager yeast at colder temperatures than ales, usually producing a crisp, dry beer with a less fruity taste. Lager styles range widely, from
lighter American lagers like Budweiser to darker, maltier brews like dunkels and black beers. Hoppiness, maltiness and alcohol content vary widely in this category, and factors like body and flavor can change depending on what countries versions originate from.
Montana Helles Lager, Bayern Brewing, Missoula, Mont.—Golden-colored beer with “the perfect body” and pleasant, not overpowering hop character. Received a silver medal at the 2013 North American Brewers Awards in its initial month of release— 5.6% ABV Amber Lager, Bayern Brewing, Missoula, Mont.—Traditional German Märzen beer with a distinctive hop flavor, made with the same malted barley used in German Märzenbiers and hopped in the manner of existing Czech-style pilseners—5.3% ABV Skinny Dip, New Belgium Brewing, Fort Collins, Colo.—A full-bodied, figure-friendly tribute to the lightly attired summer months. Lively Cascade hops and complementary peaches brighten a wash of bready malts with sunny citrus flavor and a slight fruity pucker—4.2% ABV 5 O’Clock Shadow Black Lager, Grand Teton Brewing, Victor, Idaho—Brewed in the German Schwarzbier tradition with a fine balance of German crystal and roasted malts and spiced with German Tradition hops. Velvety smooth, easy drinking springtime brew—7.6% ABV Ambitious Lager, Wildwood Brewing, Stevensville, Mont.—Munich pale lager, brewed with organic ingredients—5% ABV Citra Pale Lager, Blacksmith Brewing, Stevensville, Mont.—A hybrid that defies categories. Hopped entirely with Citra hops, fermented with a lager yeast, then aged on toasted French Oak for a truly unique beer—6% ABV 12
Garden City BrewFest 2015 • Missoula Independent
photo by Cathrine L. Walters
okens/En ens/Entry Bayern Flathead & Glacier & Angry Orchard Lagunitas & No-Li & Higherground
w f e s t Ma p e r B
Kettlehouse Madison River & Angry Orchard Blackfoot & Sierra Nevada & Traveler
Deschutes & Wildwood
Sam Adams & Leinenkugel’s & Green Flash
Scratch Brewers & Philipsburg
Blacksmith & Tamarack
walkway
w a l k w ay
Carter’s
Homebrew Club
Laughing Dog & Selkirk Abbey & Great Burn
Lolo Peak
Shock Top & Redhook & Grand Teton
Quarry & The Front
Beaverhead & Iron Horse
Harvest Moon & Goose Island
Elysian & Great Northern
Lewis and Clark & Widmer
Big Sky
New Belgium
Tok e n s / E n t ry
Bitter Root & Draught Works
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India Pale Ale Description: A hoppy pale ale originally brewed in England, IPAs have become extremely diverse with recipes mimicking country-specific styles or utilizing various ingredients for additional flavor. Most traditional interpretations of English-style India
Double Double Haul IPA, Kettlehouse Brewing, Missoula, Mont.—Think regular Double Haul but stronger and hoppier. Six different varieties of hops, including some experimental varieties, blended to create a unique and tongue-melting hop experience—8.5% ABV West Coast IPA, Green Flash Brewing, San Diego, Calif.—A tantalizing menagerie of hops. Simcoe for tropical and grapefruit zest, Columbus for hop pungency, Centennial for pine notes, Citra for citrus zest and Cascade for floral aroma, layered throughout the brewing process—8.1% ABV Bitterroot IPA, Bitter Root Brewing, Hamilton, Mont.—Distinct flavor of the Citra hop adds very nice hoppy, citrusy flavors to this big hopped beer, balanced with unique honey malt body and flavor—6.28% ABV Little Richard Session IPA, Draught Works Brewery, Missoula, Mont.—Can barely even be considered an IPA. Light floral aroma with notes of citrus and pine needles. Medium bitterness along with resinous and citrus flavors to compliment the aroma—4.6% ABV Fumunda Southern Hemishere IPA, Draught Works Brewery, Missoula, Mont.—A very hop-forward IPA using three varieties of hops from the Southern Hemisphere. Tropical fruit and citrus-like aroma and flavor, with light caramel malts and basic two-row base malt—6.8% ABV Equinox Single Hop Single Malt IPA, Blackfoot Brewing, Helena, Mont.—A single malt, single hop IPA heavily hopped with a new hop variety that provides an aroma profile of citrus, melon, floral and herbal characteristics—6.9% ABV Headwall Double IPA, Tamarack Brewing, Lakeside, Mont.—Brewed with an entire box (44 pounds) of the difficult-to-attain Mosaic hop on a ten barrel batch. Light bodied and balanced with tropical and piney floral aroma and hop complexity—9.5% ABV Back Burn Black IPA, Great Burn Brewing, Missoula, Mont.—Malty and roasted notes generously hopped with Northwest and New Zealand hops—7.2% ABV Pinedrops IPA, Deschutes Brewery, Bend, Ore.—A crisp and light malt body with ample citrus and pine 14
Garden City BrewFest 2015 • Missoula Independent
pale ales are characterized by medium to medium-high hop bitterness with a medium to medium-high alcohol content. American-style IPAs range from gold to copper or red/brown in color and possess medium maltiness. Hop character should be fresh and lively but not harsh. Alcohol content is medium-high to high and extremely evident.
notes from Chinook and experimental hops. Inspired by the aromas of scenic pine forests—6.5 % ABV Hop Hunter IPA, Sierra Nevada Brewing, Chico, Calif.—Harnesses the complex flavors of just-picked hops through an all-new method of steam distilling wet hops before they even leave the fields. Unique and intensely aromatic beer—6.2% ABV “The Juice” Double IPA, Madison River Brewing, Belgrade, Mont.—Extremely hopped American-style ale with a rich malt character and distinctive hop fla-
Slow Ride IPA, New Belgium Brewing, Fort Collins, Colo.—A blend of eight hop varieties with scents of melon, peach, lime and grapefruit. A malty-sweet yet clean start with hoppy bitterness in the back— 4.5% ABV Gneiss IPA, Quarry Brewing, Butte, Mont.— Pronounced "nice," this American-style IPA is a thirstquenching beer with a citrus kick, a flowery aroma and bitter flare—6.8% ABV Tumbleweed IPA, Lewis and Clark Brewing, Helena, Mont.—Gold medal winner at the 2001 Great American Beer Festival, this amber-colored and incredibly hoppy brew will keep you coming back for more—6.6% ABV Soul Shine Citra IPA, The Front Brewery, Great Falls, Mont.—Pale yellow-orange with a creamy white head and a smooth unfiltered body. Dry, malty sweetness accentuates an overthe-top citrus flavor—6.6% ABV White IPA, Blacksmith Brewing, Stevensville, Mont.–A hybrid of a Belgian-style white ale and an IPA. Brewed with flaked barley and wheat, with coriander and sweet orange and bitter orange peel for an underlying orange spiciness—6.9% ABV Ghost Train Double IPA, Carter’s Brewing, Billings, Mont.—Brewed with copious amounts of Galena and Summit hops, still fairly light-bodied and drinkable despite its strenght–8.3% ABV Beaverhead IPA, Beaverhead Brewing, Dillon, Mont.—Full mouth feel from five flavor malts balances nicely with four varieties of hops added at five different stages of our brewing process. Full of hop aroma, flavor and bitterness— 6.7% ABV
Undercover Shutdown Ale, Lagunitas Brewing, Petaluma, Calif.—Bitter ale photo by Cathrine L. Walters brewed in remembrance of the 2005 St. Patrick’s Day Massacre and the vor and aroma. Amber colored, thick-bodied, highly brewery’s subsequent 20-day suspension— bitter and finishes with sweet grapefruit after taste— 9.75% ABV 9.0% ABV Red on Arrival India Red Ale, Deschutes Brewery, Pigmy Owl IPA, Big Sky Brewing, Missoula, Mont.—In Bend, Ore.—Aromas of herbal spice, raisins and figs your face with full-fledged hop taste and aroma yet followed by a pleasant woodiness. Full malt characlow in alcohol. An IPA without the harsh bitterness— ter with dark caramel and toffee flavors—6.4% ABV 4.2% ABV
Stout/Porter Description: Dry stouts are black with an initial malt and light caramel flavor profile with a distinctive dry-roasted bitterness in the finish. The emphasis of coffee-like roasted barley and a moderate degree of roasted malt aromas define much
of the character. Hop bitterness is perceived as medium to medium high. Dry stouts have mediumlight to medium body. Porters are dark brown to very dark with low to medium malt sweetness. Hop flavor is negligible to medium. Body is light to medium.
Guy on a Buffalo, Great Northern Brewing, Whitefish, Mont.—Made with cold-brewed coffee from Montana Coffee Traders. Low in acidity, making it the perfect addition to rich and malty stout—5.4% ABV The Dogfather Imperial Stout, Laughing Dog Brewing, Sandpoint, Idaho—A heavy malt stout aged in charred bourbon barrels and brewed with subtle hop additions for a complex flavor profile— 10.85% ABV Pigs Ass Porter, Harvest Moon Brewing, Belt, Mont.—Award-winning dark ale, lighter in body than a stout but with the same alcohol content. Slight chocolate taste with a bit of hoppiness in the finish —5% ABV Double Stout Black Ale, Green Flash Brewing, San Diego, Calif.— Golden naked oats, dark crystal and roasted malt offer a luscious balance of bittersweet chocolate and hints of coffee—8.8% ABV photo by Cathrine L. Walters
Great Burn Brewing Is Celebrating Craft Beer Week Come join us for the following special events: Saturday, April 25th - Open house and brewery tours on the hour
Great Burn Brewing 2230 McDonald Avenue Missoula, Montana 59801 (406) 317-1557
greatburnbrewing@gmail.com Here’s our location:
Tuesday, April 28th – Gourmet food pairing with craft beers*, and release of a new specialty beer *Tickets available = $45 seat – Four-course dinner prepared by Riversong Gourmet served with the perfect craft beer goodness. (Limited seating)
About Great Burn Brewing • We are a new microbrewery located on Missoula’s south-side. • We feature hand-crafted ales with a West Coast flare. • Small-batch brewing producing traditional to hop-centric beers. Hours: Sunday to Thursday - 2 to 9 PM Friday to Saturday - 12 to 9 PM
Web: www.greatburnbrewing.com
Facebook: https://www.facebook.com/GreatBurnBrewing Garden City BrewFest 2015 • Missoula Independent
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Wheat/Rye Usually pale yellow to gold, wheat and rye beers should have a brilliant to hazy clarity akin to the German hefeweizen style and a big, long-lasting white head. Rye ver-
sions are typically richer and spicier. Sometimes this style exhibits moderate malty sweetness. Hop bitterness and flavor should be low to moderate. Different variations exist, from an easy-drinking, fairly sweet beer to a dry, aggressively hopped beer with a strong wheat or rye flavor.
Salmon Fly Honey Rye, Madison River Brewing, Belgrade, Mont.—Malted barley complimented by the subtle spiciness of rye. Mild sweetness from pure local Montana honey dulls any overwhelming rye or hop flavor—5.6% ABV
Beltian White, Harvest Moon Brewing, Belt, Mont.—Mild version of a Belgian classic with perfect amounts of malted barley and malted wheat, hopped with Czechoslovakian Saaz hops. Often served with a slice of orange—6% ABV
Little Sumpin’ Sumpin’, Lagunitas Brewing, Petaluma, Calif.—Strong hop finish on a silky body. A filtered pale wheat ale that is great for both IPA and wheat beer fans— 7.5% ABV
High Country Hefe, The Front Brewery, Great Falls, Mont.—Farms along the Rocky Mountain Front produce some of the finest wheat and barley in the world. Both are used in this classic, unfiltered hefe, accented with a vibrant blend of Pacific Northwest hops—5.5% ABV
Description:
Dragons Breath Dark Hefeweizen, Bayern Brewing, Missoula, Mont.—A dark Hefeweizen, or Dunkelweizen, mild in taste and unfiltered. Moderately hopped with Bavaria’s preeminent Hallertauer Perle hops and cold fermented—5.6% ABV
Whitetail Whit, Beaverhead Brewing, Dillon, Mont.— Classic Belgian Whit (white) beer flavored with Coriander and orange peel. Gains its name and color from being unfiltered with the yeast—5% ABV
Lemondrop Honey Hefe, Kettlehouse Brewing, Missoula, Mont.—Delicious offering accentuates the award winning Hellgate Honey Hefe with an exciting new hop called Lemondrop. Lemony notes of citrus to compliment light sweetness—6% ABV
Hefe Shandy, Widmer Brothers Brewing, Portland, Ore.— Bright, refreshing and sessionable. Original American Hefeweizen gets a bold, new citrusy aroma and flavor from lemon drop hops and natural lemonade flavor— 4.2% ABV
photo by Cathrine L. Walters
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Garden City BrewFest 2015 • Missoula Independent
American ale Description: A highly inclusive category that includes a number of distinct styles. American-style brown ales can range from deep copper to dark brown in color. Malt lends medium caramel-like and chocolate-like flavors and
aromas, and hop flavors and aromas should be low to medium. American-style amber and red ales range from copper to reddish brown in color and have medium-high to high maltiness with some caramel character. American-variety hops are used to produce medium hop bitterness, flavor and aroma.
American-style pale ales can be deep golden to copper or light brown in color. Fruity, floral and citrus-like American-variety hop character produce medium to medium-high hop bitterness, flavor and aroma. American-style pale ales have medium body and low to medium maltiness.
Yard Sale Amber Ale, Tamarack Brewing, Lakeside, Mont.—Robust amber-style ale marked by its bold malt flavor and smooth drinkability. Brewed with chocolate, caramel and toasted malts—5.6% ABV Alchemy Pale Ale, Widmer Brothers Brewing, Portland, Ore.—Melds years of experimentation and our special Alchemy hop blend in a pure expression of brewing art and science. Bright, distinct hop character balanced with hints of caramel and a remarkably smooth finish—5.8% ABV Aragonite American Amber, Quarry Brewing, Butte, Mont.—The best of both malt and hop character while providing a refreshing beer to be enjoyed anytime of the year—5.38% ABV Montana Creamsicle, Great Burn Brewing, Missoula, Mont—Church picnic cream ale aged on vanilla and orange—5.2% ABV Prickly Pear Pale Ale, Lewis and Clark Brewing, Helena, Mont.—Combination of pale ale and crystal malts for virtuoso hop performance. Sometimes referred to as the little brother to our Tumbleweed IPA—5.3% ABV Superfuzz Blood Orange Pale Ale, Elysian Brewing, Seattle, Wash.—A mindbending whirl of the aromas and flavors of blood orange and Northwest hops— 5.4% ABV Loser Pale Ale, Elysian Brewing, Seattle, Wash.—Light tropical flavor balanced with a crisp malt-hop finish. Our hops are bittered with Sorachi Ace and finished with crystal hops—7% ABV Bullbucker ESB, Cabinet Mountain Brewing, Libby, Mont.—English-style pale ale that, despite its name, is really not bitter at all. Features caramel and nutty malt body balanced with English hops—5.6% ABV 312 Urban Pale Ale, Goose Island Brewing, Chicago, Ill.—From the city that invented the skyscraper, a balanced malt backbone with citrus hop aroma and crisp flavor that stands tall—5.4% ABV Summer Ale, Goose Island Brewing, Chicago, Ill.—Light-bodied session ale with fresh orange aroma. Crisp, easy drinking and endlessly refreshing. Brewed with hops from Elk Mountain Farms—5% ABV Old Faithful Ale, Grand Teton Brewing, Victor, Idaho—Golden blonde in color with a crisp body and light malt sweetness. Cold conditioned for a pleasantly smooth character and dry palate—4.7% ABV River Nymph, Neptune’s Brewery, Livingston, Mont.—Light, crisp ale, great introduction to microbrews. Perfect beer for the river—5.5% ABV Seedy Blonde Ale, Redhook, Woodinville, Wash.—A refreshing and drinkable blonde with flavors and aromas of apples. Dry, slightly tart finish balanced with pale and caramel malts and notes of red apple—5% ABV Summer Ale, Samuel Adams Brewing, Boston, Mass.—Uses malted wheat as well as lemon zest and grains of paradise, a rare pepper from Africa, to create a crisp and spicy flavor and body. Background tropical fruit note reminiscent of mangos and peaches—5.2% ABV Equinox OPA (Oatmeal Pale Ale), Flathead Brewing, Big Fork, Mont.—Easy drinking, smooth and creamy oatmeal pale ale. Characterized by it’s very distinct citrus and tropical fruit notes—5.7% ABV
photo by Cathrine L. Walters
Garden City BrewFest 2015 • Missoula Independent
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Fruit beer Description: Fruit beers cover pretty much any beer that uses fruit or fruit extracts as an adjunct in either the mash, kettle, pri-
mary or secondary fermentation. Malt sweetness can vary from none to medium-high. Fruit qualities should not be overpowered by hop character. Hop bitterness is typically very low to medium.
photo by Cathrine L. Walters
Huckleberry Honey Ale, Bitter Root Brewing, Hamilton, Mont.—Summer wheat ale infused with just the right amounts of Fireweed honey and huckleberry to perfectly balance this summertime treat—5% ABV Flathead Cherry Ale, Glacier Brewing, Polson, Mont.—Perennial favorite. A refreshing blend of a light-colored beer and a cherry flavor—5.5% ABV Wild Huckleberry Lager, Great Northern Brewing, Whitefish, Mont.—Brewed with pure glacier water, select Northwest hops, wheat and barley malt and, of course, the juice of handpicked-huckleberries—4.6% ABV Shock Top Lemon Shandy, Anheuser-Busch, St. Louis, Mo.—Brewed with tworow and six-row malted barley and five different types of hops, combined with citrus peels, coriander, natural lemonade flavor and a hint of sugar for a subtle sweetness. Refreshing, crisp and smooth—4.2% ABV Illusive Traveler Grapefruit Ale, The Traveler Beer Company, Burlington, Vt.—A traditional European drink with a new twist. Brewed with real grapefruit for a refreshing, flavorful, sessionable drinking experience—4.4% ABV Leinie’s Summer Shandy, Leinenkugel’s Brewing, Chippewa Falls, Wis.—Brewed using the finest wheat, malted barley and just a hint of real Wisconsin honey. Brewmasters mix in fresh lemonade and citrus flavors to create an adventurous taste that’s perfect for those lazy days of summer—5% ABV Mosh Pit Cherry, No-Li Brewhouse, Spokane, Wash.—Choicest Northwest tworow pale malt fermented with loads of cranberry and cherry purees from Oregon Fruit Products. No flavorings, artificial colors or preservatives—7.5% ABV Razzu Raspberry Wheat, Philipsburg Brewing, Philipsburg, Mont.—Light, tart, and refreshing, this lively fruit beer uses 100 pounds of real raspberries in every batch–5% ABV Rasbeery Wheat, Lone Peak Brewery, Big Sky, Mont.—A smooth, refreshing beer with low alcohol content and crisp finish—4% ABV 18
Garden City BrewFest 2015 • Missoula Independent
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• How to Homebrew • • Recipes for local favorites • • Tips of the trade • from local brewmasters
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Scottish/Irish ale Description: Scottish-style light ales range from golden to light brown in color. Despite its lightness, Scottish-style light ale has a low to mediumlow degree of malty, caramel-like character and low hop bitterness. Scotch ales range from light-reddish brown to very dark in color.
They are overwhelmingly malty with a rich and dominant sweet malt flavor and aroma often reminiscent of caramel. Irish-style red ales can be copper red to reddish brown in color with low to medium candy-like caramel malt sweetness and a balanced degree of roast barley or roast malt character. These ales have a medium hop bitterness and flavor.
Hurrah Scotch Ale, Higherground Brewing, Hamilton, Mont.—Smokey, earthy aromas give way to a rich maltiness and carmel sweetness. Dark brown color with ruby highlights— 6% ABV Heavy Horse Scotch Ale, Big Sky Brewing, Missoula, Mont.—A full-bodied, full-flavored ale, deep red in color with a dense creamy head. Smooth and easy to drink—6.7% ABV Iron Horse Irish Death, Iron Horse Brewery, Ellensburg, Wash.—Lovingly refer to it as beer candy, Irish Death is loaded with a ton of different malts and just enough hops presence for balance—7.8% ABV Double Eagle Scotch Ale, Lolo Peak Brewing, Lolo, Mont.—Recreates the traditional caramelization process by reducing the first 15 gallons of the sweet wort down into a thick caramel. Deep copper to brown in color with ruby highlights—6.8% ABV
photo by Cathrine L. Walters
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Garden City BrewFest 2015 • Missoula Independent
Belgian Description: Belgian-style saisons are pale to deep light brown in color with a light to medium in body. Malt flavor is low and hop bitterness is medium to medium-high. Herb and/or spice flavors including black pepper-like Belgian Strong Ale, Lolo Peak Brewing, Lolo, Mont.—Full of Belgian complexity with an aromatic nose and sweet flavors—8% ABV Dirty Ginger, Flathead Brewing, Big Fork, Mont.—Take one Belgian Golden Strong Ale, add a subtle smooth flavor from debittered black malt, fresh ginger and lemongrass. Bronze medal winner at the 2014 North American Beer Awards— 9.1% ABV Belgian Tripel, Blackfoot Brewing, Helena, Mont.—A strong, malty blond ale with fruity flavors produced entirely from the Belgian yeast during fermentation— 9.3% ABV
notes may or may not be evident. Earthy, cellar-like, musty aromas are okay. Belgianstyle wheat ales are straw to pale in color with an unfiltered haze. Malt character is very low to low and hop flavor should be largely absent. Also typically spiced with coriander and orange peel. Farmlandia Seison Ale, Iron Horse Brewery, Ellensburg, Wash.—A golden, rustic, effervescent farmhouse ale. Bubbly, Belgian-inspired and delicious— 5.5% ABV Rope Swing Saison, Philipsburg Brewing, Philipsburg, Mont.—This beer is based on the favorite lunchtime drink of Belgian farmhands. The clove, coriander, and fruit notes all come from a special French yeast.—5.7% ABV St. Thomas Black Saison, Selkirk Abbey Brewing, Post Falls, Idaho—Subtle coffee and chocolate notes share the table with a light, refreshing crispness. A solid winter beer equally at home during the height of summer—6.1% ABV
photo by Cathrine L. Walters
Garden City BrewFest 2015 • Missoula Independent
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Bock/Maibock Description: Traditional bocks are high in malt sweetness. Hop bitterness is typically medium and hop flavor should be low. Medium- to full-bodied beers.
Maibocks are traditionally light-colored bocks. A sweet, malty character should come through in the aroma and flavor. Hop bitterness and aroma should be low. Body is medium to full.
Wooden barrel Maibock, Bayern Brewing, Missoula, Mont.—Typical Bavarian spring-opener with lots of body and more. Golden brown, very malty and very easy to drink—6.5% ABV Bodacious Bock, Wildwood Brewing, Stevensville, Mont.—A German-style spring bock brewed with organic ingredients—7.5% ABV
Cider Description: A common cider is made from culinary apples, with wild apples often used for
acidity/tannin balance. Dry ciders will be more wine-like. Pale to medium gold in color with a medium body.
Hop N’ Mad Cider, Angry Orchard Cider, Cincinnati, Ohio—Bright apple sweetness complemented by floral notes from the Strisselspalt hops and tropical notes from the Galaxy hops—5% ABV photo by Cathrine L. Walters
Come visit us at the Earth Day celebration brought to you by MUD
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Garden City BrewFest 2015 • Missoula Independent
2015 Garden City BrewFest Wine Selections Bulletproof Picasso Sauvignon Blanc, Save Me San Francisco Wine Co., Calif
Charles & Charles Chardonnay Charles Smith Wines, Wash.
Marques de Caceres Rose, Marques de Caceres Winery, Spain
Fruit-forward with intense grapefruit and fresh lemon, this Sauvignon Blanc has a depth of citric, tropical fruit and a zesty finish.
Notes of apple blossoms, lemon peel and subtle mango with background of sweet pear, toasted spices and vanilla. Walks a beautiful line between rich full flavors and finesse.
Fresh notes of red berries (raspberries, strawberries) on the nose with a depth of floral and mineral sensations. Clean and fleshy in the mouth, this rosé has a lively character that makes it very refreshing.
Ecco Domani Prosecco, Ecco Domani, Italy
Zin-phomaniac Zinfandel, Old Vines Winery, Calif.
Eye Chart Red, Eye Chart Wines, Calif.
Italy’s famous sparkling wine. Gentle bubbles and mellow flavors make it one of the most popular beverages on the market today. Not too sweet, not too dry.
Arousing aromas, warm embrace and climactic finish. Sourced from California’s best Zinfandel growing regions.
A nonvintage red wine blend of Cabernet Sauvignon, Petite Sirah, Syrah and Merlot. Fruit sourced from Napa Valley, Sonoma, Lodi and Mendocino.
Dark Horse Merlot, Dark Horse Wine, Calif. Robust flavors of jammy dark fruit layered with toasted oak, molasses and brown spice with a long, plush finish. This Merlot was carefully aged to develop dark fruit flavors and mocha aromas.
Las Mulas Cabernet Sauvignon, Miguel Torres Winery, Chile Dark blueberry and cherry—no green or herb, just clear fruits of depth and purity. Subtle tannins and a silky mouth feel tie things up nicely.
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