7
11
23
EVENING WITH THIRD EYE BLIND 3 AN The band talks to us about influences,
UP 23 SADDLE Lazy Horse Brewing delivers a one-of-a-kind
SPOTLIGHT 5 BREWER Our spotlight is on brewer and owner of
KNOW YOUR GLASS 26 Featuring the popular pub staples: the nonic
BOTTLE SHOP 7 MY Meier’s Cork ‘n Bottle shares the importance
BREWS 29 ASUMMER gorgeous Summer’s day is always improved
inspiration and their favorite drinks.
White Elm Brewing Company, Kolby Wood.
of selection and community.
DOWN ON THE CORNER 11 The Blackstone district in Omaha is in the midst of a craft beer renaissance.
beer and wine experience in Ohioa, NE.
and American pint glasses.
with a few of these crisp brews.
COOKING WITH CRAFT BEER 30 Kick back and keep cool on a hot day with these delicious beer floats.
PLACE LIKE HOME 15 NO A look at the journey of homebrewing and what it means to be a homebrewer.
19 WANDERLUST We visit some of the local hopyards that grow the hops that are in many of our favorite local drinks.
OF YORE 21 BREWS Exploring the alcohol of our ancestors. What
Contributors Jay Ferguson Erin Miles Megan Rice Jordan Tate Mitch West
Editors
Annie Bohling James Crowl
Photography Kate Eubanks Josh Fiedler Kelsey Hamik
Design
Fidel Matos Dustin Rutledge
did they drink, and how did they make it?
Want to submit a story for Perfect Pour? Looking to advertise with us? email us at
perfectpourmagazine@gmail.com
visit our website
perfectpourmagazine.com
AN EVENING WITH
THIRD EYE BLIND interview by Mitch West | photography by Kelsey Hamik
album, Third Eye Blind continues to sell out shows
N
their standard pre-show bike ride, we were led by Reid to the
remain best known for earlier hits like “Semi-Charmed Life,”
Playing show after show and waking up in a different city
played to a packed Bourbon Theatre while promoting their new,
you’re at and what you’ve done there. So what does Third Eye
early 20 years after their six-time platinum debut all over the world, Nebraska included. While they
As members of the band and crew dispersed or took off on
comfortable rear of the bus to sit down and talk.
“Jumper” and “How’s It Going To Be,” the group most recently
each day, it’s hard to remember lots of specifics about where
long-awaited album, “Dopamine,” but not before we caught up
Blind remember most about the Midwest?
with lead guitarist, Kryz Reid.
“It’s cold here usually when we play so that’s what mainly
While approaching the tour bus, Reid, surrounded by
sticks out, sadly,” Reid said. However, March this go-around was
Phantom drone from the parking lot of Lincoln’s vacant Pershing
Like most bands out there, Third Eye Blind draws
various crew members, was easy to spot as he piloted his newest
sunny, mild and calm-winded.
Auditorium. After a brief overview and demonstration of the
inspiration from their peers. However, Reid believes the mutual
content for the band, so you’ll see f#@king GoPros and s#!t all
“Like if we go to a show or we’re watching something online
drone set-up, Reid elaborated, “I help run all of the digital over the stage throughout the show,” later adding that he’s also an avid photography enthusiast.
3
competition propels each act to offer a superior performance.
and someone’s doing something really f#@king cool, ideas start to
flow, you know?” Reid said. “Having said that, one of the sickest
Wheat Ale,” Nebraska Brewing Company’s “Cardinal Pale Ale,” Empyrean Brewing Company’s “Bourbon Barrel Aged Barleywine” and Zipline Brewing Company’s “Copper Alt.” The bandmates let us know what they thought of the Nebraska brews via Twitter!
The show was incredible from start to finish. The dramatic
light show was well-balanced with longer versions of tracks from the band’s debut album released in 1997 all the way to their latest release, “Dopamine.”
So what’s up next for the guys? “We’re doing another EP,” Reid said. “We wrote too many
f#@king songs for ‘Dopamine.’ In 2016, we’re doing a f#@k load
of festivals all over the world. We’re going back to Asia, the UK and here in the US, so we’re keeping busy.”
Keep an eye out for their tour dates to make sure you catch
a show coming your way and if not, well then grab a buddy to
hit the open road and make a trip out of it because it will be well worth the drive. For all you Third Eye Blind fans out there
already, you can bet there is a whole slew of material that will be coming out for years to come.
Lead guitarist Kryz Reid on stage at the Bourbon Theatre
live shows I’ve ever witnessed was Rage Against The Machine in
1993 in the UK. They put on like an air raid siren while the stage was completely dark red. All of a sudden you heard ‘We are Rage Against The Machine from Los Angeles, California,’ and they went straight into their set. The whole f#@king set stayed red and
when they left the stage and the next band was up everything went back to normal and I was like, ‘sick.’”
As a craft beer magazine, we asked what they love to drink
on the road or at home.
“Steven drinks tequila. That’s all he drinks,” Reid said.
“He might have some wine with a fancy meal or something
like that though. Brad drinks white wine but has the occasional
beer. Everybody else drinks beer and whiskey. We always ask on our rider for a selection of local craft beer.”
So what did we bring to the bus? A killer line up of some
incredible beer including: Thunderhead Brewing Company’s “Peach
Third Eye Blind takes a bow after their performance in Lincoln
4
BREWER SPOTLIGHT Kolby Wood
Owner - White Elm Brewing Co. by by Annie Annie Bohling Bohling || photography photography by by Josh Josh Fiedler Fiedler
I
t was under one of the oldest elm trees in Lincoln, Nebraska
when Kolby Wood decided with his wife to transform his long-time homebrewing hobby into a full-time profession
and service to area beer drinkers.
White Elm Brewing Company is set to open in August
near Eighth and Van Dorn streets in Lincoln.
“My wife Sarah and I were sitting on our porch
talking...’Are we ready this soon? Can we commit to making this
becoming a reality. Heyne and his wife are majority owners. Two
others are minority owners. Gama Viesca will help brew. And Wood’s
wife composed the logo and other designs and helps with marketing. “It’s crazy,” Heyne said of the plan coming to fruition.
“It’s kind of like walking through a dream. It’s very surreal. I’m really excited.”
The White Elm space is just under 5,000 square feet,
happen today?’” recalled Wood, brewmaster and general manager
including the brew space and taproom. The taproom will be open
opportunity again? Do you really want to wonder for the rest of
on Friday; and 11 a.m. to midnight on Saturday.
of White Elm Brewing. “She said, ‘Look, when will we get this your life what could have been?’”
At that, Wood called back his long-time friend and
a White Elm co-owner, Matt Heyne, with his answer to opening a brewery.
“I got on the phone and said, ‘Yes, let’s sort this out,’” Wood
said. “We started looking at real estate the next day.”
That was not much more than one year ago. At the time,
Wood and his wife envisioned opening a brewery five to 10 years
from 4 to 10 p.m., Tuesday through Thursday; 3 p.m. to midnight White Elm brews will also be available in select bottle
shops and bars throughout Nebraska.
“I’m super excited to buy a six-pack of my own beer,” Wood
said. “We want to be the quirky little brew that’s available in Lincoln and Omaha.
“We’re canning a grisette, for example. I don’t know anyone
else who does that.”
While more and more breweries are opening in Nebraska,
in the future. The vision was catapulted into fast action when
Wood and Heyne said White Elm will distinguish itself through
“It was a ‘wow’ moment,” Heyne recalled. “I called him and
“We’re going to differentiate ourselves by staying on the
Heyne took one sip of Wood’s homebrewed wheat beer.
said, ‘Kolby, this stuff is incredible.’ That was pretty much it for me.”
5
With additional partnerships and guidance, the dream is
its beer styles.
light side,” Heyne said.
The company strives to bring modern takes on rustic ales,
As for opening a craft brewery in Lincoln, Wood said the
its website reads. Farmhouse ales, saisons, a grisette and a biere de
words “warm fuzzies” sums up the experience.
ales, ESBs and hoppy ales also featured.
worked from 2006 to 2014 in Denver managing restaurants.
saw a void in that style year-round here.
love with Lincoln.
garde will circulate through the fermenters regularly, with Scotch “Farmhouse ales are a very unique style,” Wood said. “We White Elm’s house yeast adds a lot of character to the beers,
“I first left Lincoln in 2001.” Wood is a Denton native and
“Every time my wife and I came back, we kept falling more in “It’s a softly spoken about gem that no one needs to know
Wood said.
about. I don’t want it to change. It’s such a welcoming community.”
“We wanted something that was entirely our own.”
supportive and embracing, he said. Brewery owners and managers
“I’m working on my 12th generation” of yeast, Wood said. Hayne described Wood as a brewer as thorough,
knowledgeable, intelligent and patient.
“And, he knows everything about everything,” Heyne said.
“He ripped up the floor, put in the plumbing, did the concrete. He’s extremely resourceful.”
White Elm will also be unique in its decor. Classic rock
‘n’ roll will color the atmosphere of the tap room with rotating
band and concert posters and vinyl records for customers to
Reflective of Lincoln, the local craft beer industry is
welcomed Wood and offered advice.
“That doesn’t exist everywhere,” Wood said.
Plus, craft beer produced in Nebraska is something to be
proud of.
“The beer made in this state--it’s good. Really, really good,”
Wood said. “That, along with the quality people make this such a wonderful thing to be apart of. It’s disarming, almost.”
choose from and play.
6
MY BOTTLE SHOP by Jordan Tate | photography by Kate Eubanks
I
and Sierra Nevada, which were all unfamiliar to Kevin, and to
EMBRACING WHAT’S IMPORTANT
beers opened my eyes to what craft beer was and I soon saw an
n an age where customer service and product knowledge are keys to success for any business, Meier’s Cork and Bottle has
mastered these traits, while providing Lincolnites with their
favorite alcoholic beverages for more than 35 years.
Ken Meier, a man whose knowledge of fine wine has no bounds, purchased the business and original building in the late 1970s,
many in the Lincoln area.
“They were all really new at the time, but they each helped
create the forefront of the craft beer market,” Kevin said. “Those influx of brands entering the ring.”
He envisioned Meier’s as a unique venue for Lincoln’s
when it was still a local grocery store.
craft beer lovers to visit and check out the newest brew to hit
liquor stores and bottle shops across the country, to make way for
Cork and Bottle would have to reflect such a transition.
In recent years, Meier’s has expanded, like many other
the biggest obsession in alcohol sales: craft beer.
As Ken remained passionate about wine, he needed an
extra set of eyes and taste buds to oversee the trends and revenue
the shelves. But first, the space allocated for beer within Meier’s
“We made a significant investment for new lighting,
shelving and coolers for our beer section,” Kevin said.
With the new amenities completed, it was time for Kevin
being generated in the craft beer market.
and fellow employee Joe Delp to immerse themselves in craft
the bottle shop more than 20 years ago, he volunteered to manage
newest and best beer to the Lincoln community.
After Kevin Meier, Ken’s son, began working full time at
the craft beer inventory and sales at Meier’s. He turned a few beer
choices in the early years into nearly 200 craft beer selections today.
7
First came beers such as: NewCastle, Pete’s Wicked Ale
beer and start building the relationships necessary to bring the “We had to become people that our customers could trust,
first and foremost,” Kevin said. “We wanted that personal touch
Meier’s Cork ‘n Bottle co-owners Ken (left) and Kevin Meier (right)
with our customers and have legitimate conversations with
Or the friend who will try a new beer and, within the first couple
thing to see.”
name from the heavens.
people, and building that trust with customers is a really cool
Although these relationships may have started with local
sips, is either giving it away to anyone who’s thirsty, or praising its
And because there isn’t a steady stream of brand loyalty
distributors and beer representatives from around the region, over
among many craft beer drinkers, Delp and Kevin have had to adapt.
and beer lovers alike.
mix-and-match six-pack section at Meier’s to help beer move off
at the same time, it’s a delicate balance to bring in what’s new
of the 140 beers available to choose from.
time, they have developed into close relationships with customers “We are always trying to inventory the right thing, but
and what our customers are looking for,” Delp said. “Every week is a game of Tetris, but we always want to keep our selection new and interesting.” CHALLENGE ACCEPTED Craft beer lovers, or “laundry listers” as Delp likes to call
them, challenges Meier’s in keeping a consistent but cutting-
With the blessing of both Kevin and Ken, Delp created the
the shelves, while giving customers the opportunity to try any six “It’s tough (for the customer) to come in and choose one
beer, but it’s even harder to make sure our shelves are stocked for our customer’s needs,” Delp said.
Delp jokingly added: “Our customers are on top of their
game and we have to do the same for them, and we are always taking our work home with us.”
In an exploding industry constantly pushing the next new
edge inventory.
ingredient or gimmick, both Kevin and Delp believe that trying
brings a new six-pack from a different brewery to every gathering.
and offer Meier’s customers the taste they came searching for.
You know whom Delp is referring to -- that friend who
beer is truly the best way to connect with the craft beer community
8
Kevin Meier replenishes the stock in the beer cooler
“We never get to quit learning and you really start to open
doors to areas that haven’t been there before,” Kevin said. “We have to have such a wide range of knowledge on so many different aspects of beer, but that’s what keeps it new and fun for us.”
One thing Kevin is able to rely on to help bolster the craft
beer selection at Meier’s is the consistent, high-quality beer that is being produced in Nebraska.
“I feel very fortunate that our local breweries are world-
class,” Kevin said. “We are a family-owned business that likes to recommend local beers to customers and keep that cycle going within our community.”
Since opening more than 35 years ago, Ken wanted Meier’s
Cork and Bottle to reflect a sense of small-town service, while providing Lincoln with a friendly and knowledgeable staff that is eager to earn anyone’s business.
“It’s a matter of trust, and it takes time to build that trust,
but when you do it slowly and one customer at a time, you start
to develop a loyal customer base, which is something we are very fortunate to have,” Ken said. “Because we are blessed with having Lincoln shop here and depend on us, it’s important to return that dependability back to our customers and our community.”
Section of the wide assortment of beer on display at Meier’s
9
DOWN ON
THE CORNER by Erin Miles and Megan Rice | photography by Josh Fiedler
The interior of Beertopia with their eclectic beer selection on full display
T
he city of Omaha, Nebraska is a mosaic of different
neighborhood districts. There is Dundee, Midtown
explained. “That corner itself had a high failure rate, but for me I
Blackstone to name the main ones. These districts, like mini-towns
Prior to becoming Crescent Moon, or The Moon as it is
Crossing, Benson, Downtown, The Old Market and
saw it as a diamond in the rough.”
wrapped up in the big city, each have their own unique character
affectionately called by regulars, the location had been a bar for
revitalization story; a history of a rise, a fall and a rebirth.
Its lack of success was due to a seedy reputation for being unsafe,
and sense of place. Yet they all have one thing in common: a
POTENTIAL
16 years but had changed ownership five times during that period. which prevented local business people from frequenting there.
However, the area was and still is surrounded by many major
The word revitalization means to bring new life to, to give new
businesses and organizations, such as Kiewitt Manufacturing,
many economic benefits: creating jobs, attracting tourists and
The built-in clientele, so to speak, allowed Baburek to see the
highlight an area’s history, enhancing the connectedness people
and its struggling neighborhood.
vitality and vigor. For a community, it is a great tool providing
Mutual of Omaha and University of Nebraska Medical Center.
increasing property values. Revitalization also helps preserve and
area’s potential for change despite the corner’s history of failure
feel with the place.
Omaha’s Blackstone District, stretching between 36th and
42nd streets along Farnam Street just east of Midtown Crossing, is in the midst of its revitalization, which was jump-started in the mid-1990s thanks to one man’s vision and craft beer.
Bill Baburek, owner of Crescent Moon, The Hauber Haus,
“I felt that if we cleaned it up and came in with a different
concept, we could capture some of the business people in the area,” Baburek said.
And that is exactly what happened. The different concept Baburek employed was opening
Beertopia, Max & Joe’s, and Infusion Brewing Company, was the
Crescent Moon as a craft beer-centered bar. Enter craft beer’s
located at the corner of 36th and Farnam, in February of 1996.
novel just to the Blackstone area, but to the whole of Nebraska.
first to see potential in Blackstone. He opened up Crescent Moon,
11
“Twenty years ago there wasn’t a lot in the area,” Baburek
role in the story of Blackstone’s revitalization. This concept wasn’t
BEER CORNER
Farnam House Brewing Company, located two doors east
“Crescent Moon is ‘Omaha’s original alehouse’ and that hasn’t
of Crescent Moon, opened in the summer of 2014. Tony Thomas
have changed and evolved, but Blackstone is and always will be
Moon as one of the reasons why they chose to locate their
Crescent Moon opened with 24 tap handles of craft beer
“There is a big corridor of craft beer going through
changed in 20 years,” Baburek said with pride. “A lot of things
and Phil Doerr, co-owners and brewers, both credit Crescent
home to Nebraska’s first ale house.”
brewery in Blackstone.
and on opening day, Baburek and his staff found themselves
Omaha from the Old Market up through Midtown, with
out of glassware, making due with plastic cups from the store to
Creek into Benson,” Doerr said. “We wanted to be located
The success of the corner continued and expanded. Baburek
The area’s rich history was also another attractive factor. The
pleasantly surprised and overwhelmed by the crowd. They ran
Crescent Moon being a big anchor, and then up Saddle
keep up with demand, and they ran out of several of the beers.
somewhere along that strip.”
opened Huber Haus German Bier Bar in the basement of
Blackstone Hotel, across from the brewery on Farnam Street,
Crescent Moon’s adjacent space in 2006 and the impressively
sandwich and butter brickle ice cream were invented. Taking
36th and Farnam is aptly named Beer Corner USA and is home
potential growth and this area was just what Thomas and Doerr
The rise and success of Beer Corner USA wasn’t necessarily the
“We got lucky,” Thomas said. “We had been looking at
Crescent Moon in 2003, Max and Joe’s Belgian Beer Tavern in
is a famous hotel in Nebraska history where both the reuben
stocked bottle shop, Beertopia, next door. Today, the corner of
into account the area’s history, the built-in clientele and room for
to 73 tap handles of craft beer.
were looking for.
beginning of Blackstone’s revitalization, but it had a big influence in
locations for over a year and then fell into this place before any
attracting other entrepreneurs and businesses to the area.
other businesses were down here.”
Pouring a local beer on tap for customers at the Crescent Moon
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Scriptown Brewing Company features one of the more unique environments and storied histories in all of Blackstone.
GreenSlate’s investment and improvement of the area drew
the attention of several people looking to start up businesses, including John Fahrer and Scott Stephens, co-owners and brewers of Scriptown Brewing Company.
Fahrer had been a homebrewer for many years. In 1995, he
became the first Nebraskan to medal at the American Homebrewers Association’s national competition and went on to be named the National Homebrewer of the Year in 1996. The following year, he
started developing a business plan for what would later become Scriptown, but the timing was not right. When he met Stephens in 2011, the climate was just right to finally open a brewery.
When they first looked at the Blackstone corridor in 2013
as a potential spot for their brewery, there were only three to four other businesses on the block, but all they needed was to hear the vision GreenSlate had for the area.
“We looked at this space, saw what it could be and what
Tony Thomas, one of Farnam House’s brewers, pours hops into his latest batch.
THE BLUEPRINT OF A RENAISSANCE The lack of other businesses didn’t last long. Shortly after Farnam Street Brewery opened, a man by the name of Jay Lund with
GreenSlate Development who owned a couple buildings on the western end of the Blackstone district took a strong interest in the
area. Lund is responsible for throwing Blackstone’s revitalization into full gear. He began buying properties, renovating them and leasing them out to tenants he selected.
“GreenSlate has basically hand-picked their tenants and
they are the ones responsible for the resurgence of the western part of the Blackstone area,” Baburek said.
13
their (Lund and Dwyer of GreenSlate) vision was for building their tenant base in this corridor and we thought, ‘You know, this is a really good spot to be,’” Fahrer said.
Scriptown, named after Omaha’s first subdivision in the
1850s prior to Nebraska’s statehood when people were paid in
scripts (IOUs), opened their doors on December 1, 2014. Business is good and they only see good things to come on the horizon.
“By 2017 (when UNMC completes its expansion), there
are going to be over 15,000 employees working only two to three blocks away from us,” Fahrer pointed out as he talked about the promising road ahead.
“Now, not only do you have a big beer bar in the area,
you also have two breweries. So it has become a destination
for craft beer lovers,” Baburek said of the underlying craft beer theme of the Blackstone district.
Beer brings people together. And consuming beer allows
CRAFT DESTINATIONS
“The idea for Blackstone District was hatched over beers
original alehouse.” This alehouse was voted top 100 beer bars in
for great ideas to happen.
Crescent Moon Alehouse – Crescent Moon is “Omaha’s
at Brewhaha!,” said Lund, laughing over Blackstone’s beer-filled
America by Draft Magazine and was given an exceptional rating
beginning, going on to say that craft beer played a role in the inception of GreenSlate.
Both principals at GreenSlate Development, Lund and
on beeradvocate.com. Head down to this ale house and taste their reuben sandwich, named Nebraska’s best by USA Today in 2016.
Matt Dwyer knew each other socially before attending the 2012
Huber Haus German Bier Bar – If you are looking for a bite of
now known as the Blackstone district.
place to go. Home to “Das Boot,” a game that involves a 68-ounce
Brewhaha! and deciding to begin the revitalization of what is
Lund, who has a history of working in real estate, had
worked all over the Omaha area getting to know the business before pairing up with Dwyer, who had prior experience owning construction and manufacturing companies.
delicious Bavarian pub food and a night of fun, Huber Haus is the
glass boot filled with beer, this alehouse is sure to be a good time. It’s in the basement of Crescent Moon Alehouse and has more
than 30 bottles and taps of traditional German beer to choose from.
“I found myself gravitating toward the eastern part of the
Max & Joe’s Belgian Beer Tavern – Housing the largest
it was architecturally interesting and it seemed like it could be a
over 40 bottles and 15 taps. Named after owner Bill Baburek’s
city,” Lund said. “I had always had an eye on this corner. I thought lot more than it was.”
The pair began investing in Blackstone in 2012, with
Scriptown being the first lease signed.
The northeast corner of 40th and Farnam, where it all started,
is near UNMC, the single greatest economic generator in the state of
selection of Belgian-style beers in the midwest, Max & Joe’s offers
parents, Max & Joe’s serves Belgian-style pomme frites Tuesday through Saturday from 5 p.m. to 2 a.m. With the atmosphere of your 1950s neighborhood bar, Max & Joe’s is a great place to rent for private events.
Nebraska, Lund explained. Also a stone’s throw away from Mutual
Beertopia Bottle Shop – Omaha’s “craft beer emporium” offers
Crossing, the strip of dilapidated buildings just didn’t make sense.
impressive tap selection. Representing more than 150 breweries,
Omaha, Kweit, Berkshire Hathaway and up the street from Midtown
Their goal was to curate the district and to have tenants
that would mesh well and own all locally owned and operated
businesses. This process of selection makes the Farnam Street a
cluster of people who are best described by Lund as a maker society.
a wide selection of bottled beer and crowlers with a modest but
Beertopia offers more than 650 different beers of more than 23 different styles. The staff is both friendly and knowledgeable, offering patrons a rewards card that gives points for every dollar spent.
When it comes to their selection process, Lund says, “It
Farnam House Brewing Company – Winning Silver at the
do. You can see that right away when someone approaches
Thomas and Phil Doerr are known for their European-style
starts with the person and their level of passion for what they
you. The concept itself we think is born out of that. And customers know that and can sense it. Whatever product they
have is going to come through with some level of success based on that alone.”
While many Omaha districts may identify and target one
audience, Blackstone caters to its diversity in the people who live
and work nearby. That’s what Dwyer and Lund were looking for.
2016 World Beer Cup for their Biere de Garde, brewers Tony beers, which have become the niche of their brewery. The brewers
also enjoy experimenting with some less traditional brewing methods, including sours, Brettanomyces and mixed styles. Not
only earning accolades for their beer, their kitchen offers many
tasty options that incorporate as many locally grown products and from-scratch items as possible.
As for craft beer’s role in this Farnam Street district, Lund
Scriptown Brewing Company – Co-owners and brewers John
and original concepts. There’s a stronger connection and feel and
a session-beer-driven microbrewery. Their Muddy Mo Amber
says his tenants “place a high value on locally owned products craft beer exemplifies those things…It’s the same mentality that
makes Archetype Coffee cool and the Night Owl and Mula great. All these people that are really passionate about their craft.”
Fahrer and Scott Stephens specialize in session beer calling themselves Ale won Best of Show out of 3,300 entries at the 1996 American
Homebrewers Association National Homebrewers Competition, earning Fahrer the coveted title “Homebrewer of the Year.”
14
NO PLACE LIKE HOME
A LOOK WHAT IT MEANS TO BE A HOMEBREWER by Megan Rice | photography by Kelsey Hamik
A
ccording to the Beer Judge Certification Program, there are 34 different styles of beer, not including the
countless subcategories. The roots of craft brewing
innovation and expansion -- including an array of India pale
ales, fruit and vegetable beers, barrel-aged beers and more that we thankfully enjoy -- can be attributed to the legalization of homebrewing and the introduction of microbreweries.
15
SOMETHING NEW IS BUBBLING Post Prohibition until 1976, the only American-made
beers largely accessible to consumers were lagers brewed by macrobreweries such as Anheuser-Busch, Miller and Coors. In 1976 when New Albion Brewing Company opened as America’s first microbrewery, they started brewing New Albion Ale.
Two years later on October 14, 1978, President Jimmy
Carter signed in to law H.R. 1337, which made homebrewing
legal at the federal level. The federal legalization of this tasty craft as well as the introduction of microbreweries, such as New Albion
and Sierra Nevada, are at the heart of what we now recognize as a
craft brewing boom. As of 2013 when Alabama and Mississippi lifted their bans on homebrewing, garages and kitchens all over the nation are now used to make beer from home.
For some, the start to homebrewing began when they
received a Mr. Beer kit as a gift. For others, it was the family
member who had been brewing for years and influenced their
beginning. For those who began in the early 1980s, such as Kirk Weidner (owner of Kirk’s Brew, a homebrew supply store
in Lincoln, Nebraska), homebrewing started due to a thirst for beers that were inaccessible at the time.
“In 1983, where the hell were you going to go to buy those
beers?” Weidner asked, referring to beers other than lagers. “You were lucky to find Heineken or Guinness in 1983. So the logical
conclusion for me was to start making it myself.” And he did. Weidner has been brewing ever since.
“Homebrewing is a lifestyle,” he said. “A lot of people think
of it as a hobby, but it becomes a lifestyle. People center their lives
around it. That’s why you have things like clubs and competitions.” A few months after opening Kirk’s Brew in 1993, Weidner
was approached by customers who wanted to increase the interest
in homebrewing and make it more of a lifestyle. Together, they started Lincoln Lagers Homebrew Club in 1993 with 15 members. Today, there are nearly 80 paying members who
meet monthly to exchange knowledge and tips, with prospective members coming to each meeting.
Kirk Weidner, owner of Kirk’s Brew (below)
16
Silas Clarke kegging his latest homebrew on his back deck.
WEIRD SCIENCE As a guest in a homebrewer’s home, one can expect to be greeted with multiple pours of fresh beer and a palpable enthusiasm to share his or her brewing story. For local homebrewer Silas
Clarke, his story began in 2000, like many others, on a Mr. Beer
homebrew system. Today, Clarke’s homebrew set-up is a far cry from his humble beginnings nearly 16 years ago.
Upon entering Clarke’s garage, one is immediately met with
the telltale signs of a homebrewer whose hobby became an obsession: Igloo coolers crowding the already overstuffed shelves, miscellaneous
homebrew tools scattered here and there and a refrigerated tap
system with handmade wooden tap handles. Yet, the system with which he crafts his brews truly highlights the industrious ingenuity Custom tap handles, carved by Silas’s grandfather
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so prominent throughout the homebrew community.
Clarke brews using a Heat Exchanging Recirculating
“If you ask someone for help, they won’t just tell you what
Mash, or HERM, system, which he made entirely by hand, from
to do to make your beer better,” Oehlerking said. “They will come
mad scientist’s homebrew set-up.
professional craft beer community is very similar.”
scratch. This HERM system looks like what some might call a
On the brew sculpture that Clarke welded lies a three-vessel,
over to your next brew session, and show you what to do. And the Jake Miller, Oehlerking’s brew partner, is among a younger
three-burner, two-pump system with seven digital temperature
generation of homebrewers with five years experience and one
liquor tank. The mash tun is connected to a 50-feet-long, half-
pointed out that time and energy is also readily available from
probes that are connected to the mash tun, boil kettle and hot
inch coil that is inside the hot liquor tank and allows recirculation of the liquid for mash temperature control.
year membership with Lincoln Lagers Homebrew Club. He homebrewers to professional brewers.
“Especially here on a local level, in Lincoln, homebrewers
Clarke’s brew equipment is operated through his self-made
are going to support all of them (professional brewers),” Miller
feature that allows him to regulate the temperature of the vessels
help with this, ask the club, send out an email,’ they’d show up in
control panel. While building this system, Clarke installed a through the control panel or his phone or computer when the panel is on ‘auto.’
“I knew when I was building the system I wanted to have
‘on’ or ‘auto’ as an option,” Clarke said. “I have never seen another
said. “If Tom from Zipline called the club and said ‘Hey, we need
groups. They would. Of course. Without any reward. And then afterwards they’d sit around and pay money to drink the beer. It’s just that sense of community.”
HERM system that has the auto feature.”
Some ask, why homebrew when you can buy beer?
and myriad trips to Radio Shack to build.
Homebrewers brew for the spirit of homebrewing. This
This intricate system took Clarke one year, hours of research “It can get out of hand very quickly,” Clarke said, speaking
of the homebrewing hobby. “I enjoy the do-it-yourself aspect of completely building a system from scratch.”
Since homebrewing was in the infancy of its revitalization, the
homebrewing experience has been about innovation. According to Clarke, innovation defines the homebrew experience.
“It’s beyond the culture,” Clarke said. “That is the experience
of a homebrewer. It’s pushing the limits, which maybe in fact proves that there are no limits.”
THE FLOW OF INFORMATION
lifestyle provides the opportunity to share with loved ones
something hand crafted, meticulously planned and patiently awaited. Batches do not always turn out as intended, but the beauty in this is that each batch is one-of-a-kind. Brewers are able to create and share beer that is as unique as the person who
brewed it. Best of all, brewers can brew the beer they like. In the end, their dedication and patience pays off.
“It’s a production job. It’s lifting grain and cleaning shit.
It’s not necessarily a glamorous job.’ Oehlerking said, “You do it because you love it.”
It’s a love that continues to grow. To a novice homebrewer,
There have been innumerable advancements made to equipment
walking into Kirk’s Brew, barley aroma permeating throughout
learn through trial and error, fumbling through kits and books,
could be overwhelming. Weidner insists as with any craft, all
and ingredients over the years. Homebrewers who once had to are now able to enter information into computer software such as
BeerSmith, and be provided a recipe and step-by-step instructions.
the store, Weidner’s varied selection of ingredients and supplies homebrewers start as beginners.
“Everyone is always concerned that what they’re going to
Despite easy access to information potentially eliminating
make is bad or that they’ll have to throw it away,” Weidner said.
community remains a core facet for local homebrewers. As the
make good beer at home, but they can have a lot of fun doing it.”
the need to exchange ideas from person to person, a sense of
craft beer industry expands, its community’s tenacity grows
stronger, says Tim Oehlerking, an all-grain homebrewer since 2000. The support and connectivity is extended at a professional level in Nebraska breweries.
“If they just take that first step, they’ll see that not only can they In the words of Charlie Papazian, the founder of the
national Brewers Association and the Great American Beer Festival, “Relax, don’t worry, have a homebrew.”
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by Erin Miles
W
hen beer lovers think of growing hops, most often
required approximately 4 million pounds of hops. Capturing a
in places like Washington and Oregon. Rightly
Recognizing the positive impacts and economic benefits of hop
their minds conjure up images of lush hop yards
so -- Washington, Oregon and Idaho account for 98 percent of
U.S. hop production, with Washington leading the pack having harvested around 29,000 acres last year.
mere 5 percent of that need would require around 150 acres.
production has spurred community-wide efforts to make the dream of capturing at least 5 percent of the Midwest’s hop needs a reality.
The Nebraska Legislature recently passed a bill granting
In comparison, Nebraska harvested just over 12 acres, but that
tax credits to breweries using Nebraska-grown hops and barley.
is the result of several combining factors: Nebraska’s growing craft
projects underway to help improve hop production. One project
number is on the rise and gaining momentum. This momentum beer industry, increased demand for locally sourced products and
recognition of the economic benefits to state and local economies. Nebraska’s craft beer movement is in full swing. There are
a more than 30 established and licensed breweries in Nebraska
with more slated to open before the end of the year. In total, Nebraska craft brewers produced over 34,000 barrels (more than 1 million gallons) of beer last year alone.
All of that beer needs hops. Even sweet malty beers and
sours require hops, as the resinous cones not only play a role
The University of Nebraska Agronomy Department has three is evaluating eight hop varieties across the state, another is
examining genetic traits of hardy wild and/or minimally tended hops and a third is using traditional plant breeding methods to develop new regionally adapted varieties.
The widespread support and rising demand has created a
promising new market for small growers to tap into and that is exactly what is happening. Currently, there are 12 established hop yards in Nebraska and the number is on the rise.
Most hop producers in Nebraska belong to the Nebraska
in aroma and flavor, but also in the chemistry. Hops provide
Hop Growers Association (NHGA), a collective of farms ranging
properties that balance out malt’s sweetness.
list of all the Nebraska Hop yards available at this time, but NHGA
antibacterial properties increasing shelf life and bittering According to a Market Research Report conducted by
Nebraska Business Development Center there are about 380
crafter brewers in the upper Midwest and in 2008, those brewers
in size and in the number and types of hops grown. There is not a is developing a website that will soon provide that information. So
in the meantime, here is an introduction to some of Nebraska’s hop yards, a glimpse of what is happening right here in the Midwest.
SCHWELDHELM’S HOP YARD - Fort Calhoun, NE: Located on a farm amid cattle, horses and alfalfa, husband and wife Kevin and Shelly Schweldhelm, started growing hops five years ago. Both maintain their full time jobs in Omaha health care and consider themselves “nurses by day, farmers by night.”
The cattle and horses provide them with their own organic fertilizer for their 400 hop plants, which are
mostly Cascade with some Centennial.
Harvest time is accomplished thanks to the goodwill of their family, friends and neighbors. However, they
make it a fun event mixing the day up with horse rides, activities and a keg donated by Upstream Brewery who currently purchases their entire harvest.
They don’t offer tours as of yet, but don’t count it out as a possibility in the future.
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RHYNALDS HOP GROWERS - Prague, NE: Father-son duo Bill and Shad Rhynalds started their hop yard in 2008 and harvested their first crop in 2009, making them the oldest hop yard in Eastern Nebraska. Located atop a hill, the farm has well-drained soil perfect for the production of their aromatic hops.
They have one acre of Cascade and Glacier hops and also have starter plots of Goldings, Willamette and
Sterling that will be sold to future hop growers.
After their first year’s harvest, Bill Rhynald developed a hop stripper/harvester more efficient than the
tedious and time-consuming task of hand harvesting. They manufactured several of these machines and sold them nationwide, slowly developing that side of their business.
Blue Blood Brewing uses Rhynalds’ freshly harvested Cascades in their seasonal Skull Creek Fresh
Hopped Pale Ale (which is now part of their Outlaw Series).
Offering free tours on weekends, Rhynalds Hop Yards welcomes you to come see their facility and enjoy
the view of the beautiful “Bohemian Alps.” www.rhynaldshops.com
BAUMAN’S HOP FARM - Fort Calhoun, NE: Stephen Bauman, who earned a degree in agriculture and horticulture from the University of Nebraska-Lincoln, began his hop production eight years ago and currently has 200 Centennial plants, 200 Cascade and 13 Chinook. Bauman was very resourceful in his hop yard design, using 16 4-by-4 or 6-by-6 poles along with a few
telephone poles and some trees they cut on site. In addition to his innovative set ups, Bauman is a big proponent
of supporting local business. He bought the first prototype of Rhynalds’ hop stripper and used two Nebraskabased companies, Steel Innovations and the Dolezal Brothers, to build an oast (a hop drying mechanism) using a design from Bine Implement of Wisconsin.
The last eight consecutive years, Upstream Brewery has bought all the hops the farm can produce to brew
one to two seasonal beers. These are brewed in early fall for winter consumption.
LOVEHOPS FARM - Bennington, NE: Also home to Lovehops Art Studio, Matt Rezac began growing hops on his family farm four years ago with
only 15 bines. The farm now boasts 300 bines split evenly between Centennial, Cascade and Columbus hops. They are dedicated to working with nature and making a commitment to a place. Implementing
stewardship methods, they employ farming practices that avoid dependence on external and synthetic chemical inputs.
Green Room Burgers and Beer in Kansas City used last year’s harvest to brew their Louie’s IPA. Rezac is
currently working with Scriptown Brewing on a potential “wet hop” ale slated to come out sometime in 2016. Although there is not a set tour schedule, Rezac is always happy to connect with people who are
interested in “learning, sharing and doing the art and science of hop stewardship.” www.lovehopsfarm.com
A rainbow graces Bauman’s hopyard
The team at Schweldhelm’s hopyard
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by Jay Ferguson
B
eer is a wonderful, comforting thing. As a homebrewer,
ale. Let that marinate for a couple weeks before bottling it and
ingredient, I’m left with the knowledge that if I don’t hit
supposed to be, per the original 1600s recipe, a “very fine ale,” and
whenever I am experimenting with a new recipe or
the flavor or profile I’m aiming for, at least what I’m left with is
still beer (and so, still drinkable magic). But beer is not without
one that was said to be the preference of King William III.
its strange and torrid past. People have put some unusual things
STEINBIER
the definition of what beer is. Yes, people might feel that today’s
direct flames were a no-no and achieving the temperatures
into beer and used brewing techniques that have really stretched
Early brew kettles were often made of wood, which meant that
modern brewer is really expanding and stretching the definition
necessary to make beer properly was nigh impossible. Medieval
of beer, but, if you look back, you’ll see that brewers throughout the ages have been doing some very interesting things. BRAGGOT Mead, the earliest known booze, comes from honey. Beer comes from grain. Mix the two together in a cauldron and you have
braggot, an exceptionally hearty beverage that combines the
sweetness of mead with the grainy, maltiness of ale. Modern
brewers came up with a clever workaround: throwing scorching hot chunks of granite directly into the liquid. The rocks—
stein means stone in German—cause a rapid, violent boil that
caramelizes the grain for a sweet and toasty brew. These days, it’s far easier to skip the third degree burns and utilize the fruits of industrialization, but a few fearless brewers risk life and limb to keep the tradition alive.
braggot brewers tend to ferment the grain and honey together.
OYSTER STOUT
tossing in whatever herbs, spices, flowers and fruits they had on
stouts have a long history together in pubs dating back at least to
Many taverns would make this blend right at the bar, often
This is the least unusual of the beers on the list, as oysters and
hand (which often included hops). Sipping is encouraged, as these
Victorian England. The mollusks were once common at English
heady brews tend to clock in at 8 percent to 10 percent ABV. COCK BEER
Now it’s time to get weird. Really weird. As in, “Why would you
do that?” weird. Cock ale harkens back to 17th century England
pubs, often eaten over a pint of stout. Lore has it that a few early
20th Century brewers in England and New Zealand took the combo a step further, adding oysters to their brew, adding extra body and a subtle minerality to the beer.
and consists of a two-part brewing process. In part one, prepare a
As you can see, people have been pushing the boundaries of what
and gut a chicken, parboil it, mash it to bits, put it in a sack with
above style of brews intriguing and have a new outlook on just
typical English ale and let it begin fermentation. In part two, clean raisins, cloves, and mace, and put that sack in with the fermenting
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allowing to rest and condition for a few months. The output is
defines beer for a very, very long time. Hope you all found the how far beer has come from the days of yore.
SADDLE UP
A ONE-OF-A-KIND BEER & WINE EXPERIENCE IN OHIOWA, NE
photo by Josh Fiedler
Often times, we find ourselves in need of that quick getaway.
A
nd often times, we find we have neither the time nor the
money to pack up and ship out when needed. One of the newest additions to the ever-expanding Nebraska
craft beer world, Lazy Horse Vineyard and Brewing in Ohiowa, Nebraska, gives you that easy escape. From delicious libations to
absolutely beautiful views of the Great Plains’ legendary sunsets,
Lazy Horse sets the bar for customer experience and satisfaction. On the drive up to Lazy Horse, the view out the windows
becomes more and more beautiful. Noticeable on approach are the grape vines and wide-open, hilly plains. The building itself
is surrounded by spacious decks and entertainment areas for
when the weather is right. The inside is even warmer with its cozy seating and atmosphere -- just the right amount of room
for patrons to sit, sprawl out and have conversations with the company they’re enjoying. LAYING ROOTS Like many of life’s initial ventures, Jim and Julie Stutzman
were involved with other things before getting into the wine and beer industry.
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by Mitch West | photography by Kelsey Hamik
“We were in the cattle business--custom grazing cattle for
people--before starting any of this,” said Jim. “We just kind of decided we should start a vineyard.”
Lazy Horse set its roots as more of a grape supplier than
a vineyard.
“We started as a grower but quickly realized that there was
no way we were going to do this for anyone else, so we started making wine,” Jim said. “If we’re going to grow it, we might as well make it and sell it.”
From 300 grape plants to now over 2,000 featuring seven
varieties, their wine was catching on and a following began to grow. Just like with any endeavor, it was a rough start with continual learning.
“We did a lot of things wrong, but now it works, so here we
are,” Jim said.
Around the time Lazy Horse got going, the craft beer scene
in Nebraska was starting to blow up. New breweries were opening across the state and an exciting movement was happening.
“We noticed a lot of people hurrying up through wine
tastings to go somewhere there was beer,” Jim said.
It was a trend they knew they had to take advantage of in
some way. Seeing the increasing interest, Jim and Julie took a bet
on beer movement and started to produce their own. It was hard to
gauge how big of a brewing system to put in place, but thankfully
Jim enlisted the help of some fellow craft beer enthusiasts and
professionals from Scratchtown Brewing Company based in Ord, Nebraska.
“I spent a day with them just hanging out and they told me
not to go with a small system but to go to at least five to seven
barrels,” Jim said. “Well, we went with a two and a half barrel system thinking this would be great, but quickly realized after
going through our first 24 kegs very quick, they were right. We went from a winery selling a little bit of beer to a brewery that sells a little bit of wine.”
And they have damn good beer at that. We were lucky
enough to sample some of their staples such as the “Rebel Horse” IPA, “Rail Horse” brown ale, “Stofer Smash” Indian ale, their milk stout, not to mention even some of their delicious sangria.
“Experience our beer, experience our wine, experience Nebraska…that’s what it’s all about.” YOU HAVE REACHED YOUR DESTINATION
Jim Stutzman gives a tour of his brewing operation
People come from all over to enjoy Lazy Horse’s scenic
views, genuine hospitality and delicious drinks. More so, customers are of all ages, and from all areas, and seem to always be wanting to try new things.
“Our customers are 20 percent local and 80 percent from
more than 40 miles away,” Jim said. “I love it when people like our stronger beers from ages 24 all the way up into their 80s and beyond…that’s how you know you’ve got something.”
Lazy is one thing the owners of the Lazy Horse
enterprise are not. The Stutzmans plan to move forward in
their creation and innovation, embrace their role as a part of Nebraska’s vibrant craft beer industry and learn from the pioneers in that local industry.
“The guys that have been doing this for two, three, four
years….those are the guys to watch,” Jim said. “Those guys are the ones who will be shaping the scene. It’s those guys that are going to shape the future.”
Every aspect of Lazy Horse resonates after a visit.
Before the visit, anticipation builds as one expects to have a great time. Jim said he wants guests to walk away having an overall good experience.
A flight of Lazy Horse’s signature brews
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“I want people to know that we have good wine, good beer,
but I want them to know that our experience here is better than our beer or wine and that’s the reason you should come out,” Jim said.
Word-for-word, that captures our time at Lazy Horse that
we were fortunate enough to experience.
“You can get decent or good beer anywhere but you come
here for the experience and it’s pretty hard to beat it out here,” Jim said. “Experience our beer, experience our wine, experience Nebraska….That’s what it’s about.”
Lazy Horse is one of the best kept secrets in Nebraska and
the word is spreading.
We can’t wait to see what’s in store for these guys in the
future. It truly is a Nebraska experience through and through. On
the inside, you get a very warm, lodge-like feeling the second you open the door, from the wooden accented walls to the vast open
spaces and beautiful wood-fired pizza oven. But the outside? That’s the best part! Large, open sitting areas provide the perfect
space to kick back and relax to view Nebraska’s remarkable sunsets with horses running in the distance.
All of that aside, the Stutzmans are some of the most
humble and welcoming people one could ever hope to meet. We arrived as strangers with a love for craft beer in common but left feeling as though we were a part of the Lazy Horse family.
The hallway ceiling off the dining room is decorated with the license plates of many visiting travelers
Customers are greeted by an inviting sign in trademark Lazy Horse fashion
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KNOW your
GLASS by Jay Ferguson | photography by Josh Fiedler
T
Nonic Pint
American Pint
here’s nothing better than a glass of cold beer on a hot
American Pint
barbecues and beer gardens alike are seeing their fair
glass is probably the most common glass for beer, in the United
day and with summer in full swing, it’s a sure bet that
share of use at the moment. If you’ve been following us, we’ve talked about some pretty cool glassware already. But today, we’re
going to look at the one glass we all know and love: the pint glass.
Nonic Pint
In Europe, the invention of a new type of glass, with a bulge about an inch from the top, also solved the perennial problem of straight
glasses – their propensity to chip near the rim when being washed together. This new glass was the nonic (no nick) glass.
The original motivation for the glass was to reduce breakage when stacking (40 percent greater crushing strength and curved surface where rim touches), reduce breakage when tipped over (due to the bulge protecting the rim from impact), improve grip
and facilitate cleaning (due to shallow curves, compared to more
severe curves). In the United Kingdom, this style was popularized after World War II, with Ravenhead Glass introducing a nonic glass in 1948.
This type of glassware is cheap to manufacture, cheap to buy
and easy to drink out of. Bars love to stock the pint glass because they’re easy to clean and simple to stack. Which is probably why it’s the go-to glassware for most beer enthusiasts.
While there are many kinds of pint glasses, the American pint States at least. This is the glass that you will likely be served in a
bar or restaurant. The American Pint Glass, sometimes called a shaker glass, has a simple and somewhat skinny cylindrical shape that gets wider as it goes up. This glass is common to use with most types of beers, including ales, IPAs, stouts and lagers.
Until the end of the Victorian era, pub-goers mostly drank out of pewter tankards, which hid the bits of sediment that used
to float around in their beer. Then two things happened: dingy pubs began to be better lit and modern filtration methods started
to produce a clearer drink. Newly enlightened drinkers took more notice of the clarity of their pint. Then the 1920s gave birth to the first mass-produced beer glass. The 10-sided, handled pint
mug arrived with the consolidation of the brewing industry in
the 1920s, and became famous when the Brewers’ Society used it in its “beer is best” advertisements in the 1930s.
But this design wasn’t good for businesses as they took up a lot of room and couldn’t stack, thus paving the way for the introduction of the shaker pint glass.
There you have it, folks--a brief history on the humble pint glass that we’ve all come to know and love.
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Summer Brews by Annie Ellis | photography by Kate Eubanks
S
ummer has arrived, and so have the in-season batches of beer that build up our
sensory memories for years to come. When I was growing up on the family
farm, our extended family would come from Omaha to visit and celebrate
the Fourth of July with us. There was sulfur in the air while we snacked on chips and
homemade salsa, drank iced tea and tried to avoid crunching into the masses of June
bugs that covered my aunt and uncle’s wooden deck. If there was one thing I don’t have as a part of these recollections, it was what beer all of the adults in my life were drinking. I would dare to guess it was Miller High Life: The Champagne of Beers. I
would like to see how the once limited choices in America have evolved and expanded between 1986 and 2016. Come with me on a quest to reinvigorate your palate with some of the region’s best beers for the summer.
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Hibiscus Saison, Zipline – Lincoln, NE
Dorothy’s New World Lager, Toppling Goliath – Decorah, IA
This decorative, floral number empathizes with fellow Nebraskans
A one-of-a-kind character, this steam beer made quite an
no warning. I learned that saison means ‘season’ in French, and
beer, you will have an idea of where Dorothy is going. It’s not with
who must endure the hot, humid heat that typically comes with can be a variety of different beer styles within its own category.
A brief history: In the sweltering summer heat of Wallonia, Belgium in the 1700s, farmers did not always have clean water
available. They would brew beer in the fall, let it ferment over the
winter, and have it available for drinking in the summer while they looked after the crops. Thankfully, my life does not depend
on crops in my garden that I attempt to grow, and I can kick back with this coral-colored, tart pleasure. Released in 2015 as a small-
batch beer, it was reintroduced as a 2016 summer seasonal and is
available at Zipline’s taproom and in the bottle from your favorite bottle retailer, where distributed.
Dan the Wiser, Kinkaider – Broken Bow, NE
impression on me. If you know Anchor Brewing’s Anchor Steam Toto; this didn’t come from Kansas. Toppling Goliath’s website
mentions that it was named after their founder’s grandmother. It is also interesting to note that the origin of this particular beer style comes from California - also known as California common beer. It is an ale that is fermented at lager temperatures
and is somewhat of a hybrid of a lager and an ale. Therefore, you have the crispness of a lager as well as the body of an ale. I felt more like Alice in Wonderland with the flavors of melon I kept tasting. Following that well-known summer flavor were
tones of grassiness. Anytime I am feeling tired of the same old temperatures outside, I will pop open one of these to instill a new sense of wonder in me.
The label on this one appealed to me in a playful way, showing
Barrel-Aged Wicked Snout – Blue Blood, Lincoln, NE
beard on a motorcycle. A Kölsch in style, Dan the Wiser is a
barrel-aged brews, though at times I have been knocked back by
a cartoon-like drawing of a man with long white hair and a
I have had my eyes on this saison for some time. I am drawn to
pale traditional German brew that did not produce a lot of head,
the strength of the liquor that has crept in from the encasement
nor a real strong scent. Some may want a fuller beer than this
light one, however, others may find an interest in its extremely
delicate texture and transparent hue. I consider this beer to be one without any drama. It’s straightforward, even-keeled and promotes an environment in which one can gulp away the stress of a day. I can picture my grandpa enjoying this on his back porch with a good book on a warm summer afternoon. Pivo Bublina, Ploughshare – Lincoln, NE
they both shared. Clear as my mom’s homemade jelly, the pale, golden glow was brilliant in the setting sunlight. The initial whiff reminded me of picking red currants with my mom on our farm
when I was a kid. If tart had a smell like red currants’ taste, I
found it in this beer. The yeasty, biscuit-like aftertaste left on my tongue reminded me of the homemade bread we would bake in
our bread machine at home. If this beer was a loaf of bread, I would eat the whole thing in one sitting.
Those that would typically find pleasure in a domestic lager will
Now that you’ve glimpsed at a few local brews appropriate for
Germany as a maibock style, basking in its tradition of being a
creating some new seasonal memories for you to think back on.
most likely find nirvana in this Helles lager. Its roots come from strong lager that brings all of the Jüngen to the beer garden. And
though the ‘Helles’ part of the title describes the ‘light’ strawcolor, it certainly does not describe the ABV which comes in at
an impressive 7.2 percent. Its crisp, delicate finish dances on your tongue after the last taste – which is exactly what we want to do
the summer climate, we hope that it arouses your interest in
The old times seem like the best times, yet we have more choices
than ever and are in the midst of a booming craft beer culture. Let us use this to connect with those we love, and not let these moments go to waste.
when summer comes strolling in. The Pivo Bublina took home
a silver medal in the German-style bock or maibock category of the 2016 World Beer Cup in May. The brewing competition is hosted by the Brewers Association.
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COOKING with
CRAFT BEER
BEER FLOATS by Maggie Blurr | photography by Kate Eubanks
– Vanilla Ice Cream – Raspberry Berliner Weisse Boiler Brewing Co
– Chocolate Ice Cream – Vanilla Coffee Stout Brickway Brewing Co
– Vanilla Ice Cream – Not Your Father’s Root Beer Small Town Brewery
Instructions This is the simplest recipe in the book. You only need two ingredients: beer and ice cream. Place a small (or huge) scoop of ice
cream in a bowl or a sorbet cup (if you’re feeling fancy). Pour half the bottle of beer over the ice cream, or until the scoop is halfway submerged. Voilà! Enjoy with a spoon.
Other beer float ideas: Boulder’s Shake Chocolate Porter with cinnamon ice cream. Guinness and chocolate. For a Haymarket special, Empyrean’s Mango IPA and some sherbet from Ivanna Cone. The possibilities are endless.
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