Perfect Pour Magazine - Oct 2016 by Perfect Pour Magazine

CONTENT

WILLIAMS JR 3 HANK The country music legend talks to us about his new album, and his choice of drink.

GUIDE 5 POUR The path to becoming a Cicerone requires much more than simply studying.

9 WANDERLUST We look at upcoming festivals craft beer fans should make time for.

ROW CROPS TO HOPS 11 FROM Hops production is growing in Nebraska. Hear from a pair of leaders in the field.

THAT LASTS 17 AMoreCRAFT breweries are practicing sustainability in their brewing operations.

COOKING WITH CRAFT BEER 27 We prepared a full Thanksgiving meal using craft beer. Easy to make, easier to eat.

SOMETHING SEASONAL 21 We look at some brews that go perfectly with the crisp Autumn weather.

FAKE THE FUNK 23 CAN’T Meet the brewers of Iowa’s C.I.B. brewing, who let their wild sides influence their sour beers.

PAIRINGS 26 GHOULICIOUS Beers to complement Holloween candy.

Contributors

Annie Ellis Jay Ferguson Brandon Fowler Erin Miles Megan Rice Casey Welsch

Editor

Photography

Michelle Burford Kate Eubanks Mitch West

Design

Fidel Matos Dustin Rutledge

Annie Bohling

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HANK WILLIAMS JR interview/photography by Mitch West

beer. Fresh off the release of his new album, “It’s About

Would you say this album is more so an anthem for the workin’ man/woman?

the road again to tour all across the Midwest. We got to catch up

session with a group of songs thinking that I am going to make

Council Bluffs, Iowa, about his new album, playing the Midwest

I consider great songs. Many of my big songs are songs that the

ou can’t get a better pairing than country music and tasty

Time,” Hank Williams Jr. started to put the rubber to

with this country music legend as he played Stir Concert Cove in

and maybe a thing or two about drinks. So strap on your boots,

I make records for the fans. I don’t go into a recording

a statement one way or the other, I just want to record songs that fans can sing along to and relate to and that is something that I

tilt your cowboy hat down and mosey on through this interview. think about when making new albums.

How did “It’s About Time” come together? What spurred its release?

What do you hope someone gets when they listen to your latest record?

to work with Scott Borchetta at Big Machine Records. Once my

song, so as long as the music resonates with the fans in their own

songs and listening to songs that the label sent over and then it

touches people.

Well, it was just time for a new album and I got the chance

manager told me about the new record deal, I started writing was really a fast process.

Everyone is going to get something different from each

way, then I feel that I have done my job making a record that

What role has the Midwest played throughout your career?

Well, you know I only do about 25 shows a year and many

of them are in the Midwest. I am fortunate to have the most loyal, hardcore fans and they are from all over the country, but I do many shows in the Midwest.

When it comes to touring, what is your favorite region to play and why?

Nebraska is a college football mecca, do you follow much college football? If so, who’s your team? Of course, Alabama!

We have to ask, what types of drinks (if any) do you enjoy on and off the road? Had much craft beer? I have always been a Jim Beam guy.

the offers when they come in and I select dates that fit within

Who are you listening to now days? Anyone you’re really excited for or inspired by?

them when I want to do them, where I want to do them and for

radio. I am out in a deer stand or at a fishing hole.

As I said, I only do about 25 shows a year, so I look at

my hunting schedule. I don’t do shows just to do shows. I do whomever I want to do them.

Are you shitting me? I don’t sit around and listen to the

What’s next for you?

“Born to Boogie” is a great, fun track which also seems to be a salute to great music from decades past. What did you want to accomplish with this song? How did the line-up of artists for this track come about?

doesn’t disappoint. Featuring artists such as Brantley Gilbert, Eric

and wanting to be part of your new album. So we talked about it

let you down if you’re a country music fan. Be sure to catch a

My manager called and said there are a ton of artists calling

Deep sea fishing trip this weekend in Florida. Through and through Hank’s album, “It’s About Time,”

Church, Justin Moore and Brad Paisley, this record sure doesn’t

and quite frankly I didn’t want to do “Born To Boogie” as it has

Hank Williams Jr. show the next time he rolls through your town.

track for the album. Julian, the producer of the album, suggested

like his would be. Hopefully the next time the buses roll through,

already been done, but the record company wanted it as a bonus

From start to finish, Hank puts on everything you’d hope a show

we get all of these artists to record on it and make it something

we’ll be able to throw some good Nebraska beer his way!

totally different and that’s how that came about.

Hank Williams Jr performs for a packed crowd at Stir Concert Cove in Council Bluffs, IA

POUR GUIDE

AMBITION, PASSION AND CHALLENGES IN BECOMING A CICERONE by Annie Bohling and Annie Ellis photography by Mitch West

Expertise in any field is usually rooted in passion and fueled by ambition.

in addition to the differences between styles, characteristics and

he beer industry is no different except, perhaps, in seemingly

a bit more knowledge, experience and gumption to achieve. It

starting in 2008 when the Cicerone Certification Program

and demonstration portions. It is offered more than 100 times

endless levels of expertise. Those levels were made concrete

rolled out its intense exams that gauge a beer enthusiast’s knowledge. But as one Certified Cicerone said, “What we learned was that the more we learned about beer, the less we knew about beer.” TIERS OF BEERS A sommelier is to a wine expert, as a Cicerone is to a beer expert. The Cicerone Certification Program has become the leader of

choice questions in an online format.

Next is the Certified Cicerone title, which requires quite

necessitates a four-hour exam, which is split into written, tasting

each year at different sites throughout the U.S. and Canada, as well as some international sites.

To show the division of difficulty between the first two

levels, there are currently more than 2,000 people worldwide

who hold this title, compared to more than 60,000 who hold the Certified Beer Server certification.

To take it even further, the third and newest rank is the

upholding industry standards within breweries, restaurants and

Advanced Cicerone. Introduced in 2015, it bridged the gap

the program that could be described as rungs on the ladder to

Cicerone. The first test was given this year, with plans for another

bottle shops all over the world. There are four different levels in

beer nirvana. Don’t put on the hop-colored glasses too swiftly; securing these titles means months of studying and costs ranging from $69 to $1000 for the initial tests alone.

The first level is known as a Certified Beer Server and is

common for many professionals in the beer hospitality business. It focuses on the main elements of how beer is stored and served,

flavors. The test for this certification consists of 60 multiple

between the positions of Certified Cicerone and the Master in February 2017. There will be a total of eight to 12 given each

year. Already proven beer geniuses will have to pass this level prior to taking the Master Cicerone exam going forward; those who have sat in on the Master exam in the past will have the

opportunity to be grandfathered in to sit in again before being required to go for the Advanced certification.

Master Cicerone is the fourth and utmost level that one can

attain, requiring individuals to display every aspect of their beer

knowledge on the highest level possible. A two-day test period is

standard, involving numerous written, oral and tasting segments.

know their strengths and their weaknesses and their flaws and

their characteristics and maybe something you can say about the history of that brewery,” Stinchfield said.

Stinchfield guessed there are not more than 15 Certified

A score of 85 percent is required to pass. Masters are regarded as

Cicerones in Nebraska.

to their peers, the industry and consumers alike.

first class are Eric Bahm, co-owner of Moran’s Liquor Works,

they know a lot about beer and they go to the Master Cicerone and

Brewing. Bahm and Reier were study buddies through the entire

the top-dogs of all things beer, delivering expertise and education

“There are a lot of people who know a lot about beer and think

they get absolutely torn to shreds,” said Certified Cicerone and owner of Ploughshare Brewing, Matt Stinchfield, of Lincoln. THE GAUNTLET

Stinchfield was the first Certified Cicerone in Nebraska, having graduated in 2008. Stinchfield has since taught three classes for

area students studying for the same certificate. More than half

of the 10 students in his first class passed the exam on first try, which is staggering considering the 40 percent pass rate at large.

Two Certified Cicerones and students in Stinchfield’s

and Craig Reier, Director of Marketing and Events for Zipline

process, and better buddies because of it. They earned their certificates in 2013.

The two started studying once a week the syllabus on the

Cicerone website, the BJCP (Beer Judge Certification Program) guidelines and lots and lots of homemade flashcards. They also

read “Tasting Beer” by Randy Mosher and, naturally, drank beer.

“It was more work than I’ve ever put into any test in my

life,” Reier said.

Stinchfield “sat” for the Master exam in May of 2015 in

Chicago. Of 23 candidates, one passed, he said. It wasn’t him.

“I had to see what it was,” Stinchfield said of the Master exam.

“I got there and I thought, ‘Oh, this isn’t hard. This is ball-busting hard. You’ve really outdone yourselves, folks.’ It’s a hall of horrors.”

Stinchfield said he’s considering trying again in the annual

test in late fall of 2017.

“The exams usually include one-on-one time with graders

in an oral format,” Stinchfield said. “In the Master Cicerone exam, there were 12 such meetings in two days, plus seven hours

of written exams and another dozen taste challenges, each with multiple beers on platter. Most of the beers were extremely – challenging isn’t even a fair word.

“Certain flights of those beers are dosed with chemical off-

flavors. And they’re dosed at a concentration that an astute person who knows what it is can detect it. So some of the exam is, ‘Can you even detect it if there was something added to this beer?’”

Another example of tests for hopeful Master Cicerones

is the task of naming five commercial examples of a particular Belgian style of beer, including two from the U.S., Stinchfield

said. Then, give a detailed description of each, and do it all from memory. It’s a closed-book test.

“Really, the way to prepare for the Master Cicerone exam

is to take every style of beer and take five world-class examples

of every one of those beers and know them inside and out and

Index cards are a common study tool used to learn the many intricate aspects of each style of beer.

According to Reier, the hardest part of the Certified Cicerone

the six months leading up to the test with the two of us and

For Bahm, outside of the demanding time commitment

A notable example to illustrate Bahm’s point: That first

test was being quizzed on the technical aspects of brewing beer.

leading up to the test, he said being tested on statistics was the

class of Cicerone understudies in Lincoln, Nebraska, led to the

“Each beer has its own statistics, anything from alcohol

Week is seven days full of activities at multiple locations with

most difficult part of the process.

gravity, to parameters that they should be within, IBUs and SRMs,” Bahm said. “And there will be questions, like, ‘What SRM should this English brown ale be?’”

Bahm and Reier said the most rewarding part of the

Cicerone certification process was the process, as it afforded them invaluable industry knowledge as well as friendships, both

Lincoln Beer Week Board of Directors. Today, Lincoln Beer the mission to “promote, advance, and celebrate the craft beer movement through education, enjoyment, and community.”

“That’s the best part about beer, is the relationships that it

builds,” Bahm said.

AN ENDURING THIRST FOR KNOWLEDGE

in the business world and personally.

At Nebraska Brewing Company, bartenders are required to have

Bahm said. “The test was just to certify that you actually did it,

a Certified Cicerone and the brewery’s Production Facility

“The best part of the whole process was the studying part,”

but everything that I gained wasn’t during the test. It was during

others who were studying together.”

the Beer Server Certification under their belt. Mitchell Elmblad, Supervisor, uses his beer expertise to further train Nebraska

Brewing employees who desire to advance their knowledge, or

Elmblad said his motivation for obtaining the certification

even decide to study for a higher level of Cicerone-ship themselves.

with plans of moving up the rungs stem from his passion for beer

to get into that. But more on a personal level, I actually have a

“I continually strive for that next level,” Elmblad said. “I

“It’s very competitive,” Elmblad. “I think that’s why I wanted

and his desire to challenge himself.

passion for this and I wanted to prove to myself I could do this.”

want to conquer the whole beer world. … Level Four is the

There’s all these flavors and aromas and all these qualitative

Cicerones in the world. That doesn’t scare me. I want to do that.

“A couple of years ago, I fell in love with beer. It’s so complex.

experiences that I just fell in love with. So I just wanted to fall deeper and further learn that knowledge.”

Unlike Bahm and Reier, Elmblad studied alone using the

most absurd thing in the world. There are only 10 or 12 Master I know it might take years and years.”

A similar motivation is rooted in Stinchfield.

“I like getting things completed,” Stinchfield said. “The

syllabus and without attending a formal class.

Certified Cicerone is not complete to me. At one time, I was the

“It can get pretty extensive. My girlfriend and I budget a couple

only Master Cicerone in the state.”

“The fun part is that you get to drink lots,” Elmblad said.

hundred dollars to spend at a big bottle shop. She gets 50 to

100 bottles and for weeks, we’ll pour samples of all of them and identify the styles of all of them.”

only Certified Cicerone in the state. It would be fun to be the The word cicerone loosely means tour guide, which the

Certified Cicerones said is an ideal name for the program and its mission -- to certify experts who can talk about and guide folks through anything-beer.

“We want to help guide people to our beers, become fans of

ours and come back to visit us again.” said Elmblad.

The men have advice for fellow beer enthusiasts tackling

the Cicerone tests.

“Study,” Reier said. “Study, but get experience in the

industry in whatever you are interested in. … Not to say you couldn’t do it just with studying, but your studying will be a lot

easier if you’re involved with some aspect of the beer industry, whether it’s serving, brewing, sales, whatever. Community.”

Bahm doesn’t recommend studying alone, reasoning that

having the certificate will mean talking to people, so that practical experience is necessary through the process.

“It’s really easy to become overwhelmed because you have

to know everything about everything,” Elmblad said. “Take your

time on each section. Don’t get overwhelmed. Reach out for help. There are a ton of resources and a ton of people who are more than

willing to help you out. It’s not a big competition. It’s a beer family.”

Craig Reier heads a study group with Sarah Erdlen, Josh Fiedler,

Tim Oehlerking and Chris Creveling. They meet regularly at Craig’s home where they select various beers and put their senses to the test. They compare color and clarity, indications of composition

through aroma, and discuss the experience of the beer by drinking. The meetings are mainly a support system held out of a sense of community and love of craft beer.

by Erin Miles

inter is coming, but unlike Game of Thrones, this is not an ominous foreshadowing. Winter is the bearer of many great things such as holiday gatherings, freshly fallen snow and beer fests showcasing those tasty, deep, complex winter

warmers. What better way to avoid the blustery Midwest winter winds than being snug inside surrounded by fellow

beer lovers with a sample glass in hand and plenty of breweries happy to keep filling it up?!? If this sounds like a win-win way to forge through the cold, then keep on reading. Here are some local beer festivals worth checking out this winter.

FARNAM HOUSE FUNKFEST - Late Fall/Early Winter (specifics TBD) – Farnam House, Omaha, NE: A different type of festival showcasing unique Farnam House creations brewed during the year. Throughout the night, up to a dozen kegs will be released and with beers ranging from sours to wild yeast to bretts and

more, this fest will bring a funk that would make James Brown get down. With funk music setting the groove (and there will even be a disco ball), this event will have you strutting your stuff while enjoying one of a kind funktastic beers. So put on your hot pants and come get funky.

Admission in to this event is free and all are welcome. Keep you eyes on Farnam House’s website for

event detail updates (www.farnamhousebrewing.com)

HOLIDAY BEER FEST - 12.3.16 from 1-5pm – Beer Corner USA, Omaha, NE: Featuring the largest selection of holiday and winter seasonal beers in the Midwest, this year’s 11th Annual

Holiday Beerfest is not one to miss. You can sample nearly 75 different winter seasonals from numerous esteemed breweries from all over. In year’s past, the event hosted an ugly Christmas sweater contest and while

it is uncertain if that will occur this year, what says holiday spirit more than ugly sweaters? So don your holiday threads and come enjoy multiple holidays CHEERS!

Tickets will be available for purchase at Beertopia or online (www.etix.com) starting November 5th at

10 a.m. Ticket prices have yet to be determined but should be somewhere around $30. The price includes a souvenir tasting glass, program of available beers, unlimited tastings, and fun.

DARKEST DAY - 12.17.16 from 10am-10pm – Scratchtown Brewery, Ord, NE: This is one of Scratchtown’s favorite events to host and if you attend once you are sure to return. Featuring 10 to 12 dark brews on tap, along with a few non-dark options from the taproom, Darkest Days is a one-of-a-kind beer fest

that is not for the light of heart. With heavy metal music setting the mood for the day, the beers are paired with local baker. For in the words of Scratchtown’s brewer, Caleb Pollard, “nothing is more metal than cupcakes and beer.” The

beers, brewed by Scratchtown and collaborators especially for this event, rotate throughout the day. There will be Imperial oatmeal stouts, peanut butter porters, chocolate vanilla milk stouts, a dark saison, a dark cider-stout (known

as a graf ) and more. And if dark beers, cupcakes and metal weren’t enough, Scratchtown often uses this event to

release bottles of their super rare beers, Keys to the Asylum, which are typically available only at the event and the brewery (though they might send out a few to select locations if there are some left after the event).

No need to purchase tickets for this event, just show up and be ready for something epic.

HOP CUP - 1.21.17 from 1-5pm – Nebraska Brewing Company, Omaha, NE: This fun and unique beer fest, hosted by Nebraska Brewing Company, celebrates craft beer and Nebraska grown hops. This year will be the 4th Annual Hop Cup, which raises money for the Nebraska Hop Growers Association

(NHGA) and the Nebraska Craft Brewers Guild (NCBG). For this event, Nebraska brewers are challenged to create a special beer using only 100% Nebraska grown hops. Last year styles ranged from IPAs, lagers, sours and

more. Attendees get to enjoy unlimited 4 oz samples of and vote for their favorite in a friendly “peoples choice” competition between the brewers. Each ticket comes with one vote, but additional votes can be purchased for

a dollar. Nebraska hops, the many talented Nebraska brewers, and the collaborative camaraderie within the Nebraska craft beer scene are truly highlighted in this one of a kind event where “Growers and brewers are

working together to advance craft beer in Nebraska.” If you like to support local and are a hoppy person, this

is an event you don’t want to miss. Tickets are $25 if purchased prior to event or $30 the day of, and can be purchased at www.eventbrite.com. The first 150 people to purchase tickets will receive a souvenir tasting mug.

EXTREME BEER FEST - 2.25.17 from 3-7pm – Ralston Arena, Omaha, NE: Extreme Beer Fest is one of the largest beer festivals in Omaha. Showcasing over 100 breweries, there will be more than 350 beers available to sample, many of which reach over 7 percent ABV (hence the Extreme). Many

breweries also bring some of their most extreme beers to share, which are released throughout the day. Extreme

Beer Fest also works with a local charity (this year’s charity has yet to be determined) and will feature a special activity as a dunk tank or the like that raises proceeds for that charity.

Ticket prices are TBA and will be available for purchase on December 3rd at 10a.m. from Beertopia or

etix.com. Ticket price includes a souvenir sampling glass, unlimited samples, entrance to beer seminars and an informative program guide.

FROM

ROW CROPS HOPS TO

A LOOK AT HOPS PRODUCTION GROWTH IN NEBRASKA AND A PAIR OF LEADERS IN THE INDUSTRY by Erin Miles | photography by Mitch West

griculture is Nebraska’s top industry, a fact very apparent when you drive across the state. According to the Nebraska Department of Agriculture, the top five

agricultural players in the state are cattle, corn, soybeans, hogs and wheat, all typical of the Midwest. However, there is a new kid in town ready to hop into the action (pun intended).

Paving the way for the success of hops production in Nebraska

are Bruce and Annette Wiles, Plattsmouth locals and owners of

three businesses that cover the whole spectrum of hop production. Bruce Wiles, a third generation row crop farmer, has roots

in traditional Midwest agriculture. Finding it time for a change from row crop farming but wanting to stay in ag, the Wiles began

exploring other options. Close friends Paul and Kim Kavulak, of

Nebraska Brewing Company, urged them to consider growing hops. They began looking into it in the fall of 2014 and, after a lot of

research and soul searching, the idea became a stronger possibility. Then one day on their way to funeral, driving a road they had driven countless times, they spotted a wild hop plant growing on the side of the road they had never noticed before. It was just the sign they needed and have been steamrolling down the hop path ever since.

“A lot of people in the industry are really friendly and

open up their doors to what they are doing in order to help you,” Annette said when telling of all the resources they used to make

the jump from farming row crops to hops. They began working

with Ohio State and have relied greatly on Michigan State’s hop extension (www.hops.msu.edu).

In the mere two years since they started growing hops,

their endeavors have flourished into a promising industry. The Wiles’s three separate businesses are dedicated to every stage of everything hops in the Midwest, from growing the plants

to processing them for the brewers. The husband and wife are working with Keenan Amundsen, an assistant professor

in agronomy and horticulture at the University of NebraskaLincoln, to breed a Nebraska hop variety, the Husker Hop. THE TRIUMVIRATE Nebraska Hop Yards – One of those three companies is Nebraska Hop Yards, the hop farm run by Bruce and Annette. In March

of 2015, they purchased the old country club in Plattsmouth, Nebraska, on which the hop yard now sits. They started small

by cultivating 2.5 acres with 22 hop varieties to determine what grows well in the Midwest, identify potential problems and show

the area brewers they are serious. They are currently in their second growing season and have learned a lot.

Most hop growers will not harvest their first year crop as

the cones’ resins of the immature plants have yet to develop their

make headway as a bustling Nebraska enterprise. And what do

year crop to collect data on production, figuring out which hops

local” movement is highly valued by Nebraska brewers and one

full potential. However, Nebraska Hop Yards harvested their first do well and allowing brewers to give them a try.

Nebraska Hop Yards doesn’t plan on limiting itself to hops.

They plan on growing garlic and ginger and have several honey

bee hives to provide brewers locally sourced ingredient options. As they have worked to convert the old country club into a hop

farm, the Wiles and crew have discovered several wild edible plants such as elderberry and yarrow, which could also be sold to buyers. Nathan Hoeft of First Street Brewing in Hastings is one example of a brewer playing around with such plants.

Midwest Hop Producers – MHP, the second of the Wiles’s three businesses, is focused on the production side of hops. Hop

farmers can sell their harvests to MHP to be dried, pelletized and made available to the brewers, while keeping their farm name on the label. Midwest Hop Producer’s business plan mimics that of

hop producers in the Pacific Northwest. For example, if there are four growers out in the Sandhills who are growing Cascade

hops, a brewer could sample from all four. Then, with the grower

they prefer, Midwest Hop Producers would facilitate a long-term

contract for the brewer to procure that hop variety from that grower for x-amount of years. This would allow both the grower

and the brewer to know what the expectations were and a fair price point agreement could be set.

“We look long term to be the company that is going to be

the processing part of it for people. We are also working with

UNL on equipment,” Annette explained. “If we can create a harvester and a dryer that can help a 1 to 5 acre grower, then people out in western Nebraska can grow.”

Midwest Hop Yard Supplies – Their third company, Midwest

Hop Yard Supplies, supplies hop growers around the region with harvesters, dryers, poles, cabling and the guidance needed

to grow hops. Hop yard start-up costs can be around $15,000

to $18,000 per acre, not including digging wells or purchasing

equipment, but those costs can be recovered after a couple years of good harvest.

The Wiles want to attract potential new growers and

small-scale growers by providing smaller, more affordable

equipment. Their mission is to help build the industry in Nebraska.

This all comes at a time when craft brewing is starting to

you need to make beer? Hops. Add in the fact that the “support

can see the potential for hops to be a bigger part of the Nebraska agricultural scene.

FERTILE GROUND

When you do the math, that works out to only eight cases

According to a 2008 Market Research Report put out by the

of beer per plant. And that is only one type of beer from one

approximately 4 million pounds of hops. Capturing a mere five

However, regardless of the demand, there are several

Nebraska Development Center, 380 Midwest breweries required

brewery. Point being, the demand is there.

percent of that need would require about 150 acres, which is the

obstacles for growing quality hops in Nebraska. Amundsen, the

To better understand how this fits together, let’s break it

develop a new variety of hops, listed appropriate balance of soil

acre total Nebraska Hop Yards is aiming to accomplish.

University of Nebraska agronomist working with the Wiles to

down. One acre can support 900-1000 hops plants, one hop plant

fertility, water and especially disease and insects as some of the

hops will yield about 16 ounces of the dried hops brewers use.

“Agronomically, hops do really well in our region when we

produces about two pounds of hops, and one pound of harvested

major hurdles.

The amount of hops needed for a beer depends on the style, but

can keep pests at bay,” Amundsen said.

all styles will require some.

Hops are well-adapted to the region, but the plants are

Dallas Archer, head brewer at Upstream Brewery put this

also water lovers, so they will naturally perform better in the

“For a 15-barrel batch, a lager will typically require two to six

with supplemental irrigation, they can be very successful in the

into perspective.

eastern part of the state where rainfall averages are higher. But

pounds, a pale ale will need about 15 to 25 plus an additional 10 to

western part of the state.

pounds, plus an additional 15 to 25 pounds for dr y hopping,” he

Harvesting begins with cutting down the hops bine (left).

pounds, which breaks down to about 1.7 ounces per gallon.”

separated along a conveyer and collected (below).

20 pounds for dry hopping, and an IPA will need around 15 to 30 explained. “Our last batch of Upstream Flagship IPA used 48.6

Further along the hops are separated from the bine, sifted and

“If the quality is there, every brewer in the state would want to use them because they all want to support local.” LOCATION, LOCATION, LOCATION However, it isn’t just the pests and rainfall that can potentially

affect the success of hops in Nebraska. Different environmental factors influence the quality of the hops.

A hop’s flavor is affected by two main factors, the variety of

the hop and where it is grown. Different varieties of hops vary in their flavor profiles, ranging from citrusy or tropical to spicy

or piney. Where the hops are grown affects how these flavors develop based on the mineral content and composition of the

soil. This is known as terroir, a region’s specific fingerprint, if you will. The same way a pinot grape will exhibit different flavors

depending on if it was grown in Italy versus Napa Valley, the same is true for a hop’s aroma and flavor.

“With existing varieties, we are competing against terroir

flavors, because they have already developed the flavors of these varieties in beers that are selling.” Annette said.

Established hop varieties are sought after for their known

specific flavor. A variety typically grown in the Pacific Northwest, as are most of the American varieties on the market, will not have

the same qualities if it were grown in Nebraska. Thus terroir can present a bit of a challenge for a successful hop industry in the

Midwest. A brewer wanting to brew a beer with Centennial hops for its over-the-top citrus flavor and aroma is mostly likely going

to want those hops sourced from the PNW since it is that region’s terroir which gives the variety that defining characteristic. The

same variety grown in Nebraska might produce a different result. This isn’t to say popular Pacific Northwest varieties and those

from other regions cannot be successful in Nebraska, but it might

take a change in perspective. Again, as with wine, there are those who prefer a French cabernet to an Italian one. So it is possible for a PNW

variety and a Midwest variety to coexist in the market. However, that

might not be a necessary solution, there are currently four newly developed hop varieties yet to have their terroir flavors defined.

“Everyone is getting their acres in now, so we will all

be developing our terroir flavors at the same time,” Annette said optimistically.

The four new varieties, released to the market just a few years

ago, are Yakima Gold, Triple Pearle, Cashmere and Tahoma. It is a bit of a gamble, as it is not known what type of terroir flavor will

develop from these, but at the same time it presents an opportunity to

have the desired and defining terroir flavor for one of those varieties. Jonathan Knerr, lead brewer for Blue Blood Brewing, agrees.

“There are only a certain amount of hops that can grow here,”

Knerr said. “You can’t grow Mosaic; they’ve tried. You can’t grow

Citra here; they’ve tried. But who’s to say they can’t grow something better here than what can be grown in the Pacific Northwest?”

Add in the fact Nebraska varies greatly as you move across

the state with regards to soil type, elevation and climate, and there are many possibilities for Nebraska grown hops.

“Regional variations would influence flavor so different

areas of Nebraska will likely yield different flavor profiles even

when growing the same variety,” Amundsen said. “We see this as a potential advantage to developing locally adapted hops since

it should have unique adaptation and flavor profiles that might make it distinct, giving craft brewers another way to distinguish their products from others.”

Ralph Allen, sales coordinator (and monkey handler, as

per their website) for Blue Blood Brewing Company, thinks this could lead to a promising future for the Nebraska hop industry.

“If the quality is there, every brewer in the state would want

to use them (locally grown hops) because they all want to support local,” Allen said.

A WEED OF OUR OWN Thanks to the collaboration between the Wiles and Amundsen

to develop the first Nebraska hop, the idea of “shopping local” --

a concept adored by many Nebraskans and Nebraskan brewery leaders-- can be taken to a whole new level.

The process for the development of an all-Nebraska hop

variety involves taking a wild hop that has survived without any

help and crossing it with an aroma or bittering hop to come

up with something that is both regionally adapted and has the desired traits for brewing.

With regards to the traits for local adaptation, targeting

pest resistance is the number one priority. Yet, high alphas and

essential oils are characteristics that definitely won’t be overlooked. In the early phases, the focus is on making crosses and doing evaluations. The next step will be validating performance and testing multiple environments.

The process of breeding a new variety of hop can take up

Who knows, as the craft beer industry continues to

to millions of dollars and 10 to 15 years. However, the Wiles and

grow and the demand for locally sourced ingredients gains in

of the desired brewing characteristics, which would alleviate a

provide, hops might make their way to being one of Nebraskaâ&#x20AC;&#x2122;s

Amundsenâ&#x20AC;&#x2122;s hope is to find a wild hop already exhibiting some little cost and time. Amundsen also believes some of the new

technology and plant-breeding techniques could potentially cut the time frame down to 5 to 10 years.

From working on developing the terroir of new hop

varieties to breeding a Nebraska-adapted hop to creating the

popularity and with all the resources the Wilesâ&#x20AC;&#x2122;s businesses major agricultural players.

For more information on Nebraska Hop Yards, Midwest Hop

Producers and Supply or to learn more about starting up your own hop farm, visit their website at www.midwesthopproducers.com.

infrastructure to support the growing and processing of hops, Bruce and Annette Wiles are definitely champions of the Midwest hop dream.

A view of ready-to-harvest hop plants at Midwest Hop Producers in Plattsmouth, NE.

A CRAFT THAT LASTS

HOW BREWERIES ARE MOLDING PRACTICES TO FIT THE EARTH

by Megan Rice | photography by Kate Eubanks & Michelle Burford

t’s brew day. The air is filled with steam and feels thick with humidity. The earthy sweet aroma from the soaking grains

imbues the brew house. Multiple 32-gallon bins filled with

spent grain wait to be hauled away by a local farmer, rancher or baker. This is a typical beer making day for brewers in Nebraska.

camaraderie and collaboration,” Archer explained, “I think that

mindset extends beyond the brewing industry and into the world -- being mindful about how you are impacting other people.”

Using treated spent grain, Upstream supplied 300 loaves of

When crafting beer, brewers must first make wort, a sugar-

bread to Foodbank of the Heartland for Thanksgiving meals in 2014.

and fermented, leaving behind an abundance of soggy brewers

based organization inCommon. Glassware is typically a solid

utilized for a variety of purposes beyond the brewery walls.

not recycling glass. As part of inCommon’s mission to “assist low-

saturated liquid created by steeping grains. The wort is obtained

grain. While the mash is of no further use to the brewer it can be

BEYOND THE GRAIN Dallas Archer, Head Brewer at Omaha’s Upstream Brewing

Company, said after every batch of beer made, nearby cattle farmers Conrad Wildhagen and Scott Heitman transport 500

Today, all of Upstream’s glassware is donated to Omaha-

waste product that ends up in landfills due to most municipalities income residents gain living-wage employment,” inCommon

employs workers who provide a recycling service to the community. Archer said a portion of this glass is then used for community needs such as insulation for Habitat for Humanity homes.

Diverting solid waste from landfills is just one measure

to 1400 pounds of spent grain back to their farm. This grain

of sustainability breweries adopt. Other procedures Upstream

Spent grain constitutes as much as 85 percent of a brewery’s

less energy than incandescent bulbs, maintaining an urban garden

comprises 20 percent of Wildhagen and Heitman’s livestock feed. total by-product and when sent to landfills the organic matter breaks

down into methane, a greenhouse gas 20 times more potent than Co2.

follows include integrating LED lighting, which uses 90 percent made from wood pallets, and being conscious of water usage.

“Our goal is to use as little water as possible to produce a

To help combat those gases and lessen waste in landfills,

pint of beer,” Archer said. “It would be easy to not think about

spent grain, employ sustainable brewing practices, all while

thing to do. Cost shouldn’t be the number one thing to consider

brewers of all scopes are contriving industrious ways to reuse supporting the local community.

“One thing I love about the craft beer industry is the

your water usage, because it is fairly cheap. But it’s not the right when deciding whether to be efficient or not.”

House brewer at Upstream’s West Omaha location, Mark Tourek collects the spent grains from brewing their Flagship IPA.

Such measures are also being celebrated and encouraged at

Thrillist.com for it’s efforts in overall environmental stewardship.

“I think the national brewing industry is on a good path and

be sustainable you need to go to this nuclear degree of having

said.“I bet in 10 years, we will be doing things we had never imagined.”

green,” Powers said. “I think the easier path is to start with baby

a national level.

sustainability is a huge point for the Brewers Association,” Archer The Brewers Association, a national organization that

works to give “a voice for passionate craft brewers,” has created

“I think the perception for most brewers is to think that to

LEED certification, spend lots of money and be completely steps. Start recycling. See how that works for your company.”

Powers, formerly a lawyer for the State of Nebraska focusing

a subcommittee dedicated entirely to sustainability. Leaders

on environmental and water law, has been on the national

Great Lakes and Sierra Nevada collaborate to bring education

since Zipline opened its doors in 2012, mindfulness regarding

of 12 breweries including New Belgium, Bells, Bear Republic, and tools to help craft brewers incorporate sustainable brewing practices while making economically sound business decisions. YOU CAN FOLLOW, OR YOU CAN LEED In June 2016, Sierra Nevada Brewing Company’s Mills River,

sustainability subcommittee for three years. He explained that resources has been a priority.

“I had an interest coming into this business in sustainability

and in how we treat water resources, natural resources and energy,” he said.

Powers along with business partner Tom Wilmoth and

North Carolina location became the first U.S. production

head brewer Mike Boden, who completed his senior thesis

Green Building Council. LEED, or Leadership in Energy and

a culture that allowed them to share these values with staff,

brewery to be awarded Platinum LEED certification by the U.S

Environmental Design, is awarded to buildings that are resourceefficient, use low amounts of water and energy and reduce greenhouse gas emissions.

But it doesn’t take being LEED-certified to play your

part, according to Marcus Powers, Co-Founder and Chief of

Operations at Zipline Brewing Company, a brewery recognized by

on sustainability in craft brewing, knew they wanted to create customers and fellow brewers.

“It was never our primary goal as a business to be a LEED-

certified brewery, we just wanted to be a really good member of our

community and felt sustainability was a piece of that,” Powers said. Last winter, Powers took a statistical look at Zipline’s trash

when he performed a solid waste audit.

“You go dumpster diving,” he explained with a laugh. “So,

I’m putting on all kinds of safety gear so I can go dig apart our

meet your needs as a brewery, you are eliminating a lot of challenges

with a tarp, clipboard and pen. I took out every piece of trash.”

sourcing local, we are reducing that impact, that carbon footprint.

trash cans. It was winter, my hands were freezing and I am outside What he found was a lot of recyclable waste was being

thrown away. He reversed this by changing practices with

that come with wanting to be more sustainable,” Pollard said. “By … Frankly, being sustainable as a company is good business.”

The brewer, whose background is in International

colleagues and employees on board. Now, 80 percent of solid

Sustainable Development, says Scratchtown’s goals for increased

two recycling dumpsters, fully packed and overflowing with

instead of bottling and, eventually, using stainless steel growlers.

waste is diverted from the landfill and behind the brewery are recyclables and two small toters.

“We reduced our trash bill when we started recycling,”

Powers said. “And it evened out. In almost every instance it pays off economically.”

The brewery is in the process of switching lights from CFL

to LED; it uses automated pumps and a high pressure boiler in

the brew house; and, this fall, Zipline will take on a new venture: steam-cleaning kegs.

In May, the brewery launches their biking program: Everyone

is challenged to ride to and from work, and at the end of September, employees receive prizes for first, second, and third place. HOME FIELD ADVANTAGE While Powers stresses small steps leading to big change, there are

unique challenges that come with being sustainable in Nebraska. First, Nebraska is new to its craft beer boom. And that

makes focusing on anything other than making beer, difficult.

“Unfortunately in today’s environment, there are so many

breweries that have grown so fast, that we’re all really busy, and we’re all really busy making beer,” Powers said. “It takes our focus away from, ‘How do you make beer responsibly?’”

Caleb Pollard, Owner and Chief Mover of Units at

Scratchtown Brewing Company, insists that being a largely rural state presents challenges. Nebraska is a public power state and 48.4 percent of the state’s energy is sourced from coal. With the majority

of alternative energy solutions coming out of Lincoln and Omaha, education regarding renewable energy out west can be scarce.

“I think if breweries had more options about where they

buy their power, they would be willing to source alternative methods of power production,” Pollard said. “As Americans, we should have a diversified energy portfolio. We should not solely rely on non-reusable energy sources.”

Pollard thinks one of the most impactful ways to reduce our

carbon footprint is to take on the Support l ocal mentality.

“By buying local, and focusing on local products and services to

sustainability include installing solar panels, moving to canning Despite these limitations, Nebraska has made great strides.

Breweries will continue to do so because beer lovers and makers alike want to see this delicious craft last a very, very long time.

As Marcus Powers says, “If every brewery recycled, and

every brewery used less water, and less energy, and made their lights more efficient, that would be a big win for the state.”

One of the more environmentally conscious breweries, Zipline

features an extensive on-site recycling area, and is bicycle-friendly with custom bike racks installed in front.

by Annie Ellis | photography by Kate Eubanks

Something Seasonal

by Annie Ellis | photography by Mitch West

he changing of the seasons often reminds us of transitions in our lives. Autumn in particular is a new start for all types of demographics; students go back to school, American football bombards our televisions and sweatshirts are reintroduced to our regular wardrobe to make the chilly evenings cozier. Whether great or small, any change at all is constant. It might even

mean having to switch out a choice citrus wheat for a nut brown ale, whether welcomed or not. Embrace this; if the change of the season tosses all things up in the air, at least beer choices are one thing that can be controlled. Regardless if you are ready or not, there are plenty of options in the fall beer vault, and they have increased in selection in recent years.

THAT!, Boiler – Lincoln, NE

SurlyFest, Surly – Minneapolis/Brooklyn Center, MN

THAT! (Totally Hazy and Turbid), a twist on a preferred

This “Oktoberfest inspired” lager provides a delicious,

hop nose, a mellow, citrusy flavor profile, and an appearance

nearby neighbor to toast with, as if in Munich, decorated

Autumn beverage; this New England style IPA with a super that resembles orange juice. Coming in a 7.0% ABV, the

original version is dry-hopped with four hop varieties. They

also offer a Mosaic THAT! with only Mosaic hops, and an

El Dorado THAT! with, you guessed it - El Dorado hops. The roaring popularity of beers that lean towards the hoppy, bitter side is certainly helping the seasonal options become

more vast. THAT! is a wonderful thing, because I could drink them all year ‘round.

malty and robust taste that makes a person want to find a

in Lederhösen. Although only breweries from the German

capital can officially call their bier by the Oktoberfest name, due to rules of keeping the traditional event consistent, many breweries and beer-lovers alike benefit from numerous

styles around the United States and the world. SurlyFest keeps a nice fizz going after its first pour, while staying snug underneath it’s velvety foam. Ideal for consolation in any time of passage.

Best Brown Ale, Bells – Comstock, MI

Hopped Cider, Glacial Till – Palmyra, NE

A firm believer in brown ales any ol’ time of year, this effortlessly

Beer enthusiasts, step outside your box and let the drool-worthy

experienced beer drinkers. Its first scent offered some sweetness,

ride. Not too sweet, not too tart, yet not bitter, this small batch

drinkable brew is something I would recommend to new or

much like the olfactory residue leftover from tasting one’s first s’more for the season. Actually, it might not be a bad idea to pair

this with a s’more fresh off the fire to see what happens. Original

brown ales were brewed in London, England in the late 17th

century and have not ceased since, though like many other styles, have evolved over time with added flavors and profiles. Bell’s puts a sweet spin on this time-honored ale without making it feel like it has to be dessert.

Chai High, Avery – Boulder, CO Speaking of twists on brown ales, Avery’s edition of local, fair

trade, organic chai unites Englishmen with hipsters by adding a fantastic spice to something held dear. An essence of clove is found and could be dubbed a cousin of the ever-popular

pumpkin beer. It isn’t the thickest, though the appearance of

the liquid could fool someone with its overcast, dark brown

aroma of Cascade hops take you on a different kind of hayrack cider gives the world a new perspective of what can be done with

fermented apple juice. The first English settlers are responsible

for introducing the crisp beverage to America. The soil was fertile for apple trees, and it was more difficult to raise the grains needed to brew beer; therefore, it became a staple in the early-American

household. Glacial Till’s cider can be found on tap at their winery in Palmyra, as well as their tasting room in Ashland.

Beyond these selections, it is not difficult to find other breweries

who offer similar styles when the first tree leaves start to turn. Other Oktoberfest, pumpkin and darker beer styles are all

fantastic options when deciding what to purchase for your next

leisurely autumn activity. Give your taste buds new life under nature’s transition, and welcome things with warmth like the golden sun on a crisp fall day.

complexion. It is available in cans where distributed; give it a

pour into a glass to get the full experience. My first thought about trying this beer from a can after having it on tap was not welcomed, alas the standard aluminum beer can is now known

to have a water-based polymer lining on the inside that ousts any metallic flavors or contamination. While this is true, it is still recommended that the brew is poured into a glass to get the best quality possible.

Aecht Schlenkerla Rauchbier Märzen, Brauerei HellerTrum/Schlenkerla – Bamberg, Germany

Try to say this one’s name three times fast, if at all. An exciting turn in the fall beer selection lies the historic ‘rauchbier’ or smoke

beer. Originally, the timeworn process of drying green brewer’s malt in a kiln caused the grains to absorb smoky flavors that were then passed along into the beer itself. The variety is not a

common thing to find on a beer run, though the ancient style is well-represented by Brauerei Schlenkerla. Tasting it is a rich

experience, and does not resemble a märzen due to its dark hue. The best way to comprehend the gusto this brew holds, is it tastes

the way a campfire smells. It may turn some noses, but hopefully opens eyes to a very unique beer.

CAN’T FAKE

THE FUNK MEET THE SOUR CHEFS OF CARSON, IOWA by Casey Welsch | photography by Dustin Rutledge

t’s an hour-and-a-half drive from Lincoln, Nebraska to Carson, Iowa. Enough time for a lucrative conversation as you speed

of artful beer you’re about to drink in it, but it does reflect that

you’re greeted by a few small towns, each more obscure than the

and pop records, all salvaged from a flooded basement. Display

through the typical plains highway scenery. After Omaha

last, until finally you arrive in Carson, population about 800.

Here at 114 Broadway St. sits a brewery tucked away

among a few blocks of rundown buildings from the Plains town’s good ol’ days. They call it C.I.B. Brewery. THE WILD BUNCH

wild nature. The bar, walls and ceiling are covered with old rock

cases in the back are full of collected bottle and can openers, Schlitz memorabilia and racing trophies.

The place has something of a dive-bar feel, which is just fine

for Alex, a motorcycle enthusiast who’s willing to give a dollar off any glass of beer if you show up “on two or three wheels.”

Alex started off pouring C.I.B.’s most basic brew, a 6 percent

The C.I.B. stands for “Chefs in Black” and they are Alex and George

“Sesh Sour” that serves as a base for several of his other beers.

ever sniffed, sipped or otherwise swallowed. For the family Carlton,

Alex said.

Carlton, a father-son duo making some of the funkiest beers you’ve the secret to making good beer is to let the stuff go wild.

“If we did make a lake beer, this would be our lake beer,” The Sesh, like most of C.I.B.’s beers, starts off distinctively

C.I.B. is focused on the sour side of brewing. Using natural

sour, before clearing out to become a surprisingly clean and balanced

with creative abandon. Rolling the dice on fruits, smoky wood,

house-made candy sugar, a concentrated syrup of 19 pounds of

yeasts plucked from thin air, the Carltons approach their craft

hot peppers, root beer and more, a good amount of chance is interwoven into their art.

“Given the different flavors and inconsistencies, in a good

experience. It is sweet and citrusy, most likely due to it containing

sugar for every gallon of water, with a little lemon juice for acidity. The distinct sourness comes from C.I.B.’s wild brewing process.

“Different times of year are going to be different,” Alex said.

way, it’s wild,” said Alex, the son. From the second you walk

“When we brew, when we age and how long we go. We don’t

everything he and his dad can concoct -- nearly a dozen varieties

they’re done, they’re done. Some finish in two weeks. Some finish

in the door of C.I.B., Alex is ready to offer you a full flight of of wild, sour beer.

The taproom at C.I.B. doesn’t immediately suggest the kind

refrigerate or heat any of our tanks or any of our beers. When in two months or more, and that’s just how it is.”

C.I.B. head brewer Alex Carlton stands in front of his wall of albums which reflects the wild personality of the brewery.

CHEMISTRY OF CONVERGENCE

“I really am a wine guy who makes beer,” Alex said. “I

Alex has a background in the wine and food world, as well as a

love beer, but I also feel I really gained a lot from the wine

brewing from his dad.

our beers are going to drink more like wine or cider than a

“I had an uncle of mine who made beer. I made a batch with

a swirl and sniff and think-about-it beer. You can sip it like

biology degree from Iowa State. The certified sommelier learned

world. A lot of perspective on what I liked. We tell everyone

“This all started about 1988,” said George, Alex’s father.

beer you just dump down your hole. It’s a little bit more of

him, watched him doing it. Started myself. We homebrewed for about 20 years.”

coffee or like wine.”

Alex added you could also chug it if you like. He’ll gladly

The two-man family operation was officially licenced in

sell you more. Alex is a salesman and a broker by day, hustling his

the Carltons have come up with some wild variations on their

decided on a day job that would let him make his own schedule,

Sesh made with 18 pounds of fresh blueberries, providing more

“I have a full-time job,” Alex said. “Dad is semi-retired and

2011 (opening to the public a few years later), and in that time

brews on the side. After years of restrictive kitchen scheduling, he

wild beers. Like the Blueberry Tart, a variation on the earlier

for both the beer and his new 8-month-old baby.

complicated sweetness to this 6 percent variation. Since the fruit

we have a girl who comes in Saturday nights to bartend. But it’s

times of the year, according to Alex, much like the wine he was

More beers included “Orange Scorpion,” a Trinidad

is fresh, different batches of this will taste different at different

a two-man operation.”

originally schooled in.

scorpion pepper beer that’s not as frightening as it sounds, but

Strawberry, a very complex fruit flavor with the sourness of the

little bite on the back end. “John’s Sour” was a smoky masterpiece,

strawberries. The sour and the fruit combine like they do in fine

had more hops in it than C.I.B.’s more-sour offerings, but still

fermentation up to chance.

to visit the taproom to sample them for yourself.

A Watermelon Tart follows the Blueberry, and then

rather a sour and swarthy beer that drinks smoothly with just a

beer -- a refreshing coolness brought about by only using fresh

an oak-aged sour brown ale. The “2-year Pott County Purple”

wines, and were created in much the same way: by leaving the

maintained the signature funk. There were more, but you’ll have

“What I would call this is art. It’s art and science, but as far as the beer goes, I’d like to be more of an artist than a scientist.” NURTURING GROWTH Through a door in the taproom is the larger, but unfinished dining room. C.I.B., as the name “Chefs in Black” would have

you believe, does serve food on occasion, though not yet as a regular feature.

“We’re trying to get a chef to come in and manage the tasting

room and do all the cooking,” Alex said, though the brewery has a smoker out back and does put on BBQ competitions when they can. They had just recently hosted a “Best Butt” contest, and still have the T-shirts as proof.

The Carltons bought neighboring buildings on Carson’s

Broadway, and much work remains to be done in them, but there is potential. A lot to work with a lot to work on, Alex agreed.

In the very back rooms of C.I.B., there is a lot of work

already being done. It is in the brick-walled old storage rooms

of the former photo studio where George can be found mixing

up the medicine. 50-gallon blue plastic barrels cover the floor, each with something wild happening inside of it. They use old bourbon bottles for blowoffs.

Alex pries a lid off one of the barrels, revealing a beautiful

pellicle of frothy, bubbling yeast, hard at work making something sour and unique. This particular barrel also had smoked

shanks of wood floating in it, providing flavor and balance, the microorganisms and wood combining to form a smell not unlike

s’mores around a campfire, to say nothing of what it will taste like when it’s finally done.

“We culture all of our own yeasts and have our own mothers

and all of that,” Alex said. “But I’m much more of a fan of dipping my finger in it to see if it tastes good. Not doing a cell count and saying ‘Oh this will be good.’

“I think you get more interesting and fun and intriguing

beers. There’s a little bit more left to chance. What I would call

that is art. It’s art and science, but as far as the beer goes, I’d like to be more of an artist than a scientist.”

A beautiful pellicle aging in one of C.I.B.’s rowdy ales.

by Jay Ferguson

N N

ow that you’re a real adult with real responsibilities, some of those responsibilities might include taking the young ones trick-or-treating, enabling a night of talking to strangers and gorging on candy. Even if you don’t really like candy all that much, let’s be honest, you’re going to dig into the kids’ bags after they eventually crash from their sugar highs.

Unlike the kids, you might also want a drink to accompany your late night sugary snacks, so we put together a list of our favorite beer pairings with whatever you may find in the kids’ plastic pumpkins. M&M’s + barrel-aged beer

Hot Tamales + IPA

bite-size in a good way.

that’s more on the floral side (as opposed to the piney or citrusy side).

Barrel-aged beers are a lot like these tasty treats: rich, bold and • Sexy Betty - Brandy Barrel Aged - Nebraska Brewing Company • Barrel-Aged Abraxas - Perennial Artisan Ales

Use hops to cut the heat in these sweet, spicy candies. Go for an IPA • Todd The Axe Man - Surly Brewing Company

• Golden Nugget IPA - Toppling Goliath Brewing Company

Reese’s Peanut Butter Cups + cream ale

Candy corn + American pale ale (APA)

cream ale; these two are better together.

finishing APA that will also bring out the candy’s caramel flavors.

Cleanse out the peanut butter and chocolate punch with a fresh • Moses And The Misfits - Clown Shoes

• Calm Before The Storm - Ballast Point Brewing Company

Tame the intensity of the sugar of candy corn with a smooth, dry• Light Speed - Toppling Goliath Brewing Company • Zombie Dust - 3 Floyds Brewing Co.

Hershey’s Dark Chocolate Kisses + raspberry ale

Starburst + saison

tartness of a Belgian-style ale with raspberries or a raspberry wheat ale.

each other with a juicy blast, followed by a nice estery palate cleanser.

Try Hershey’s Dark Chocolate Kisses with the crispness and the

• Razzmatazz Chocolate Raspberry Stout - Kokopelli Beer Company

• Barley’s Raspberry Wheat Ale - Barley’s Brewing Company

A perfect outdoor treat for your candy hangover,these two complement

• Framboise du Fermier - Side Project Brewing

• Tank 7 Farmhouse Ale - Boulevard Brewing Co.

Hershey’s Milk Chocolate Bars + milk stout

Pop Rocks + funky, sour beer

milk stout. The added lactose in the beer will enhance the

funky, sour ale. This combination will finish nice and dry and

Pair milk chocolate Hershey’s bars with a smooth, full-bodied creaminess of the chocolate. Try these milk stouts for starters. • Madagascar - 4 Hands Brewing Co.

• Fallen Angel Sweet Stout - Empyrean Brewing Company

Attenuate the tartness and effervescence of Pop Rocks with a leave your tongue tingling.

• Cherry Funk - Prairie Artisan Ales • Fuzzy - Side Project Brewing

Butterfingers + bock

Caramel Apple Pops + cider

bar: dark in color, with sweet caramel aromas and rich, roasty

extra sweetness of these suckers.

A traditional German-style bock is a lot like this popular candy malt flavors. Try these beers with Butterfingers. • Shiner Bock - Spoetzl Brewery

• Pandora’s Bock - Breckenridge Brewery

Choose the dry, fruit flavors to accentuate that apple acidity and • Organic Cider - Samuel Smith Old Brewery (Tadcaster) • Crisp Apple - Angry Orchard

COOKING with

CRAFT BEER photography by Kate Eubanks

A THANKSGIVING MEAL With Thanksgiving approaching we thought weâ&#x20AC;&#x2122;d try our hands at crafting an entire holiday meal with some craft beers...and the results were delicious! Special thanks to chef Brandon Fowler from Ploughshare for creating and preparing this meal.

MALT BRINED TURKEY Brine Ingredients

1. Combine 1 quart cold water with the rest of the brine ingredients, bring to a boil,

– 1 cup malt syrup

2. Add remaining 2 quarts of water (cold water is best as it will help cool the brine

– 1 tbsp whole peppercorns

3. Chill brine in fridge/freezer until it is cool to the touch (70 F).

– 3 quarts water

then remove from heat.

– 1 cup kosher salt

faster, or use ice water to get it cool even quicker).

– 4 bay leaves

4. Brine turkey overnight in the fridge. A large stockpot works well for this.

– 1 tbsp dried thyme – 1 garlic large dice

– 6 cloves garlic sliced – 48 oz bock beer

(We used Ploughshare’s Sir Dunkel)

– ½ tsp red pepper flakes – 1 tsp dried sage

Glaze Ingredients

5. Preheat oven to 350 degrees.

6. Remove turkey from brine, set in a roasting pan with a rack inside of it. Dry the turkey very well with paper towels, then brush liberally all over with oil.

7. Combine glaze ingredients, simmer over low heat for a few minutes, then set aside. 8. Roast at 350 degrees until you reach an internal temperature of 165 degrees.

9. After an hour and a half brush some of the glaze on the turkey every 30 minutes. If the turkey starts to get to dark feel free to cover it with foil.

10. Remove from oven, tent with foil and a kitchen towel and rest 30 minutes. Rest

30 min before slicing.

– 1 cup malt syrup

– 1/4 cup brown sugar

– 1/4 cup cider vin

BEER-GLAZED CARROTS – 2 lbs carrots (Peeled & cut into batons) – ½ tsp salt

– Black pepper to taste – 2 tbsp butter

– ¼ cup brown sugar – 6 oz beer

(We used Zipline American Tripel, but any sweet beer with a small hop profile is fine)

1. Toss carrots with salt, pepper, & just enough oil to coat them lightly.

2. Broil in oven under high heat until carrots have some color, but still have an al dente texture. 3. Remove from oven and set aside.

4. Melt 2 tbsp butter in a large pan, adding brown sugar and beer. 5. Simmer at a medium temperature until sauce thickens and bubbles (think lava)

6. Add carrots, turn up heat to high and heat through. Don’t

forget to stir during this point to avoid burning everything.

BEER-GLAZED BRUSSEL SPROUTS & HAZELNUTS – 2 lbs brussel sprouts – ½ tsp salt

– Pepper to taste

– ¼ cup hazelnuts 1. Cut off a small portion of the lower stalk of the sprouts, and cut a shallow X shape into this area.

2. Blanch in boiling water until the sprouts are al dente, then shock in an ice water bath to aid in proper coloration. 3. Cut the sprouts in half heightwise.

4. Prepare beer glaze in a sauce pan. See carrot recipe

5. In a large skillet heat a thin layer of oil until it is almost smoking. 6. Place sprouts cut side down in a single layer in the pan and caramelize them.

7. Toss with chopped hazelnuts and beer glaze, serve.