CONTENT
3
9
15
WITH REEL BIG FISH 3 CHILLIN’ Craft beer is always in full swing with this
IN THE SANDHILLS 15 OASIS The rolling Sandhills are an endless source of
BENSON’S NEIGHBORHOOD 5 MR. First of a three-part series highlighting
COPS ‘N ROBBERS 19 Blue Blood Brewing take up residence within
Omaha’s unique craft beer districts.
one of Lincoln’s most storied historical sites.
POINT 9 BOILING Boiler Brewing Company bring their bold
SPOTLIGHT 23 BREWER Spotlight is on brewer and owner of Ploughshare
high-octane band.
inspiration for the guys at Kinkaider Brewing.
approach to downtown Lincoln.
Brewing Company, Matt Stinchfield
WANDERLUST
REAL REVIEWS
13 We look at Iowa and highlight several breweries
to explore on your next Hawkeye-State getaway.
25 Regular people at several Lincoln bars tell us their thoughts on what they are drinking.
19
YOUR GLASS 27 KNOW We showcase the stange and tulip glasses, and the most appropriate way to use them.
WITH CRAFT BEER 29 COOKING We show you how to make a zesty Hop Hunter IPA vinaigrette for an extra little jump in your salad.
Contributors Maggie Blur James Crowl Jay Ferguson Erin Miles Megan Rice Jordan Tate Mitch West
Photography Josh Fiedler Kelsey Hamik
Design
Fidel Matos Dustin Rutledge
Editor
Annie Bohling
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Are there breweries you just need to hit when you’re on tour?
MATT: In Portland, going to Cascade is very important to me. They always have like 18 sours on tap, so it’s become crucial we
go there. In Grand Rapids, Michigan, going to Founders is really important. Going to Bell’s Brewery in Kalamazoo, Michigan is very important. Needless to say, there are a LOT of important places to hit when we are on tour.
BILLY: We should generalize and say everywhere in Colorado is important to go to.
The UK, I’d say, is second most to the States for beer. It’s
the best but also probably the worst at times. There are so many
f#!@ing horrible beers in the UK but also so many amazing beers.
Any good beer stories from the road?
CHILLIN’ WITH
photo provided by Reel Big Fish
R
REEL BIG FISH interview by Mitch West
guys boast well over 2,000 distinct beers on their
When you’re on the road playing over 200 dates a year, does it get redundant at all?
boys were coming through to play Lincoln again, it was a
out there, ya know? Like on winter tours when you’re doing like
eel Big Fish is really into craft beer. Some of the Untappd accounts. When it was announced the
craft beer match made in heaven for us. So what bottles
did we bring to share? Nebraska Brewing Company’s Attack of The 50 Foot Brunette imperial nut brown ale, Toppling
Goliath’s Pseudosue American pale ale and Zipline’s Copper Alt altbier. We chatted with the band’s Matt Appleton
(saxophone), Derek Gibbs (bass guitar) and Billy Kottage
(trombone). It wasn’t so much your typical interview but
MATT: Sometimes, it’s hard to keep your chin up when you’re
20 shows in a row without a day off and you’re always tired. By the time you wake up, it’s dark and cold and you’ve been away from
home for a long time. It’s times like that where at first you’re like, “F#!@ this sucks,” but then you’re like, “No wait a second...F#!@, we’re lucky to even be doing this right now!” and you remind yourself just how lucky you are to be doing this, you know?
Midwestern beer.
After you arrive in a town, what are some things you have to do when you’re there?
So rumor has it you guys are big craft beer fans?
see what’s good in beer and food. We’ve seen craft beer explode
more so, good, genuine conversation over some great
MATT: We always have good craft beer on the bus. In fact, we have two kegs on the bus that we have no way of tapping right now!
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MATT: What we do now is when we wake up, we hit up Yelp to
over the last six or seven years, which is really exciting to see. It’s fun to come back to these towns and see what all has changed and how big some of these breweries have become.
BILLY: We were in Springfield (Missouri) and wanted to hit
up Mother’s Brewing. It sucked because they were closed that
day we wanted to go there. They close their taproom often so that they’re not taking business away from the other bars and
Derek Gibbs and Billy Kottage trade stories backstage after the show. (photo by Kelsey Hamik)
what not. We sent them a message on Twitter and said how
devastated we were that they were closed hours before our show. They messaged us back and said just the taproom was closed
and invited us to the brewery. We ended up drinking a bunch of beer and actually went to a minor league baseball game with the
people we were drinking with. That’s a prime example of how the craft beer community is.
DEREK: We were in St. Louis for a show and a big brewery there is called Schlafly. We got to the dressing room and our fridge was empty so I sent them a message jokingly saying, “Schlafly, what’s the deal, there’s nothing in our fridge?” and a little bit later they
sent a guy with a dolly full of cases of their beer. They didn’t even want to be on the guest list or anything.”
When you go to a Reel Big Fish show, you can’t help but smile and have a damn good time. Twenty-five years in and the guys
are still going strong and sounding amazing. Between all the
good beers they’ve had and great people they’ve met along the way, we’d like to think craft beer helped make them even better
through the years. Lincoln will always be on the map for them and we can’t wait until they roll through once more!
Matt Appleton and John Christianson performing at the Bourbon Theatre. (photo by Kelsey Hamik)
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MR. BENSON’S NEIGHBORHOOD by Erin Miles and Megan Rice | photography by Josh Fiedler
Bartender Derek LeVasseur pours drinks at the Beercade,
N
ot many people pick up a craft beer magazine
A NEIGHBORHOOD WITH BEER IN ITS DNA
Benson neighborhood could not be told without
Brewery’s investment in the area’s beginning to the role craft beer
looking for a history lesson. But the story of the
Beer has played a fundamental part in Benson, from Krug
delving into the area’s rich history. A history that coincidentally
has played in its revitalization in the past ten years. Krug Brewery’s
is steeped in beer.
The town of Benson was established in 1887 when
entrepreneur Erastus Benson purchased 900 acres from a local
farmer. Prior to being annexed into the city of Omaha in 1917, the area, then known as Benson Place, was a thriving suburban community. The area’s main attraction was a beer garden and
amusement park built by Krug Brewery, Nebraska’s first, located in downtown Omaha.
Benson’s temporary fall from grace was due to a series
of events. In 1940, the amusement park’s roller coaster derailed, killing five people and injuring several others. This led to the eventual closing of the park. The community continued to
flourish and develop with new businesses. However, in the 1960s, commerce as a whole started evolving toward malls and strip
malls. The story of big-box commerce killing small local business is not an unfamiliar one, and Benson Place was no exception.
In the years that followed, Benson’s luster faded, businesses
closed, and the area developed a reputation for being rundown and unsafe. But all of that changed in the early 2000s thanks to the
efforts and visions of a few entrepreneurs and, of course, craft beer.
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one of the more colorful venues in Benson.
investment into its amusement park made the area a place people
wanted to go in its formative years and the flourishing craft beer scene made up of breweries, bars, venues and restaurants makes it a place people want to go today.
Benson’s revitalization began in the early 2000s. The
area was home to several business, but other than Espana, Leo’s
Diner and a few other bars, not much drew people to the area. But something about the area captured the eye and imagination
of John Larkin, owner of Jake’s Cigars & Spirits, Beercade, and St. Andrew’s Pub.
“Every big city should have neighborhoods that are
cool places to go,” Larkin said in telling Perfect Pour the
story of how Benson became home to Jake’s and his other endeavors. “Once you get the bars, the nightlife brings people in, the food follows, then retail follows, then art, and
the combo makes it well rounded. That’s what Benson has
become. But Benson has room to grow. We have not reached our full potential.”
Many local business owners credit Larkin and the guys
who opened Krug Park for the area’s revival.
“Krug (Park) and Jake’s helped to revive Benson,’’said Jimmy Vollmer,
A WELCOMING COMMUNITY
sentiment was mirrored by Ash Preheim, manager of Beercade.
lively ambience. Yet as a visitor to the area, you do not need to be
head brewer at Benson Brewery and lifelong Benson resident. The
Since its revitalization, beer has played an integral role in Benson’s
“It really started with Jake’s and once Krug opened it
a craft beer snob to enjoy the neighborhood’s unique atmosphere.
Larkin gives a lot of credit to music venue The Waiting
was like, well, there is a lot of good beer here,” Preheim said.
Room Lounge for bringing people to the area. Jake’s Cigars & Spirits opened in the fall of 2006 and The Waiting Room opened six months later.
“The two of us together started the spark for bringing
people down here,” Larkin said, “but Waiting Room was more instrumental because people came here to see the shows.”
Deeming who is more responsible for the area’s rebirth,
however, is a moot point. One thing all area business owners will
agree on is Jake’s, Krug, and The Waiting Room all played a vital part is creating the culture that draws people to the area.
“I want to see businesses come here that are going to succeed. Instead of looking at everyone as our competition, we look at them as part of our neighborhood.”
With 315 taps, Benson establishments offer something for everyone. And while bartenders and brewers encourage newcomers to step outside their comfort zone, they understand not all who come are ready to stray from the Budweisers of the world.
Bars in Benson make a point to serve beers that are, as Jon Tvrdik, co-owner of Krug Park, describes, “a great entry for someone who doesn’t have that big of a pallet.”
Larkin echoed this when he said that Jake’s will always
It is for this reason Benson Brewery’s Vollmer brews his
“have Bud Light and the like in bottle, but never on draft.”
Benson Blonde, a light-bodied and refreshing American blonde ale. Neighboring arcade bar, Beercade, offers a selection of canned
domestic beers, while affordably pricing their draft selection for a mere 25 cents more to entice curious patrons. This inclusive
approach of both novice and expert craft beer drinkers is found throughout the entire Maple Street neighborhood.
It is nearly impossible to visit this historic neighborhood
without popping in to each business for a drink or bite to eat.
This is the precise experience Benson business owner, Larkin, hopes for with his customers.
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BARS
BREWERIES
Jake’s Cigars & Spirits – Jake’s is a bar-meets-smoke-shop-
Benson Brewery – This small brewery offers eight to 10
to offer something that tickles your fancy. They aren’t just about
just by reading it. Head brewer, Jimmy Vollmer, focuses on the
meets-bottle-shop. With 25 craft beers on tap, their variety is sure beer. Bartenders can whip up a killer cocktail or you can enjoy a
quality cigar or cigarillo in the attached cigar bar. Whether the reason is beer or tobacco that brings you to Jake’s, they are sure to have what you need and happy to help you find something new. map by Jay Ferguson
Krug Park – Krug Park has made the list of Top 100 Beer Bars “I don’t want them to just come to Jake’s,” Larkin said. “I want them to come to Jake’s, and go to Krug, and Lot 2, and come
back to Benson because they didn’t get to do everything they wanted to do. I want them have a good, fun experience.”
Tvrdik summarized this good, fun Benson experience
when he said, “Everyone is sort of better together. It doesn’t behoove us to attack one another or be at cross purposes.”
Preheim, who manages one of Larkin’s three businesses
in the area, spoke to his personal regard for Benson when he said that he “loves every bar in Benson, each for its own reason.”
Camaraderie among business owners is what makes
visiting Benson a community experience. Business owners value new businesses for their niche and view them as allies, not competition.
“I want to see businesses come here that are going to
succeed,” Larkin said. “Instead of looking at everyone as our competition, we look at them as part of our neighborhood.”
The culture of Benson is comprised of more than its
plethora of beer and welcoming community. Benson offers a
diverse and progressive cultural experience. With events like the Benson Beer Festival every June, monthly First Friday Art
Walks, and thousands of shows annually, Benson has become a one-of-a-kind Omaha neighborhood. Those who flock to the Benson area value these experiences.
Preheim described Benson as young hip and artistic.
“There’s a huge beer community,” Preheim said, “...and there’s a lot of facial hair.”
As seen by the thriving art and music scene, Benson
draws a crowd of people who are seeking rich, cultural experiences, and that is exactly what Benson has to offer.
basics and brews good beer on their modest 10-barrel system. Vollmer isn’t a fan of brewing crazy off the wall stuff and prefers brewing “solid beer from solid, simple recipes.” This isn’t to say there isn’t experimentation, the brew pub setting perfectly caters
to that endeavor as Vollmer enjoys experimenting with barrelaged and small batch beers.
a row. An accolade well-deserved thanks to their diverse beer
Infusion Brewery – Infusion Brewery is probably best known
line the gorgeous old-fashioned saloon style bar, hand-crafted
varying selection of their small batch beers, there are plenty
selection, array of bloody marys and atmosphere. Sixty-two taps by local artist Shaun Ward. The space, once home to a brothel, is designed with the purpose of fostering conversation.
Beercade – An arcade bar that does it right with 28 rotating beers
on tap and an impressive selection of video games, including skee
ball and pinball. This is a place where legal drinking age and our inner child come together. Beercade focuses on being affordable and fun. If you are ever in need of making your happy hour just a bit happier, everyday from open to 7 p.m., you get a dollar back in
for its Vanilla Bean Blonde. But with 11 beers on tap and a
of opportunities to sample the talents of this local brewery. They provide a selection of deli-style small bites, pies from Omaha’s Hawks Pizza, and an assortment of Midwest-sourced
accoutrements for a “build your own” charcuterie board. Make sure to take a moment to appreciate the building’s facade and interior details, down to the floor tiles, that were renovated maintain the integrity of the building’s history. VENUES
quarters (for the games of course) for every draught you buy.
The Waiting Room Lounge – Once a car dealership back
1912 – The new kid on the block, 1912 fits right into the Benson
for live music and nightlife since the 1980s. Known by several
niche. Their impressive selection includes 15 craft tap handles, four wines on tap, 17 different craft bottles and 19 bomber and
cellared beers. Beverages are not the only thing this spacious bar has to offer. Their small menu features a variety of tasty options
from your classic bar fare to more adventurous plates like nacho
poutine. 1912’s stand-out feature, however, is the large rooftop
in the 1920s, the location of the Waiting Room has been a spot
different names over the years, it became the Waiting Room in 2007 when Marc Leibowitz and Jim Johnson, founders of 1% Productions, decided to open their own venue. A solid place to see
a show with a big open dance floor and great sound, the Waiting Room Lounge also features 26 taps of rotating craft brews.
beer garden, a popular spot when the weather is right.
Reverb Lounge – Focused on filling the roles of a place to
St. Andrew’s Pub – Named after St. Andrew’s Links in
the smaller venue venture of the guys who brought us 1%
Scotland, this small quaint corner bar is the place for soccer and
golf lovers. Scarves of the different English Premier League soccer
teams line the exposed brick walls and each booth hosts its own TV. The bar is lined with 25 taps, with one handle always devoted
to Jameson and another to Tennent’s Lager, Scotland’s “favourite
You can order The Cuban with a Debut IPA at Benson Brewery
lager” brewed in Glasgow. Sometimes they will open as early as 6
consisting of craft beer and grapefruit (bottom left)
all four major golf tournaments, they lay down sod...in the bar.
(center left), or visit Krug Park for a Paradisi, a beer cocktail
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in the U.S. by DRAFT Magazine for the past three years in
constant core beers and a menu that will make your mouth water
a.m. for an English Premier League soccer match and to celebrate
both get a good drink and/or hear some live music, Reverb is Productions and The Waiting Room. Its exposed brick walls and
red vinyl booths create a chic, comfortable vibe in the front bar
where there is never a cover charge to enjoy one of their many tiki-inspired cocktails or sip one of the 30 craft beers they have
on tap. In addition, their liquor selection could contend as the
best in Benson. Just off of the front bar is a modest venue space with a state of the art sound system that is sure to provide you with a quality and intimate musical experience.
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Assistant brewer Bryson Monroe (front) and head brewer Tim Thomssen adjust settings with their new machinery during their first brew.
Downtown Lincoln is the home of Nebraska craft beer’s newest player.
U
pon first glance at the rusticated stonework and ornate pillars adorning the exterior of Lincoln’s iconic Grand
BOILING POINT LINCOLN’S LATEST IS BUBBLING OVER WITH SOME BOLD BREWS by James Crowl | photography by Josh Fiedler
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Manse, few would expect one of the nation’s best home
brewers toiling away in the basement here, concocting a spate of new and radical beers.
Tim Thomssen, brew master of Boiler Brewing Company,
Deriving its name from the former boiler room it now
is changing the perception of the old federal courthouse.
occupies, Boiler Brewing is Lincoln’s latest addition to the lively craft beer scene exploding throughout the Midwest. With new breweries opening up left and right, craft brewers are finding it increasingly
difficult to distinguish themselves from the growing horde of microbrewery hopefuls. For Thomssen and business partner and tap room manager Thad Aerts, however, the vision is clear.
“We’re trying to create a space that provides the things
that we ourselves would want,” Aerts said. “Great beer, great service, great space.”
LAYING THE GROUNDWORK Boiler Brewing was born from Thomssen’s mastery in home brewing, Aerts interest in opening a business centered in craft beer and an incredible business proposition presented to the two of them.
Monte Froehlich, president of U.S. Property which
owns the Grand Manse, in partnership with Jon Marco and Matt Rennerfeldt, owners of Alpha Brewing Operations, approached Thomssen and Aerts with an offer to brew beer in the basement of the Grand Manse, a proposition that, at first, seemed too good to be true.
“I always had a keen eye to what would it be like to open
a brewery,” Thomssen recalls, “but I thought there’s no way I can either open a business or open a brewery.”
However, it didn’t take long for Thomssen and Aerts
to warm up to the idea. The allure of running a brewery in the
basement of one of Lincoln’s most historic buildings proved too
tempting, so the team set their eyes on the future of Boiler Brewing.
The plan was not without challenges, however. As
Thomssen and Aerts can attest, transforming the former boiler
room into a space conducive to both a brewery and a taproom proved long and arduous.
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“It’s been a very eye opening experience,” Aerts said. “I’ve never
really been with a business from day one and dealing with
construction. You’re constantly hearing about setback after setback, but I totally get it now.”
Original construction started on the Grand Manse in 1904.
“This building is 100 years old and we’re putting a
brewery in a pretty challenging space,” Thomssen added. “There’s
a maze of pipes down there and 100 years worth of existing stuff, and a lot of it had to get moved around. We’ve put a lot of effort into making it a really cool space.”
Despite any adversity encountered along the way to
opening, Thomssen and Aerts remained steadfast in their desire to make Boiler Brewing a reality.
“When your passion aligns with an opportunity in
business, that’s pretty rare,” Thomsen said. “So it’s pretty magical right now that it’s happening.”
While the prospect of abandoning one’s career to
open a brewery is one filled with a great deal of uncertainty
Head brewer Tim Thomssen inspects the first beer brewed at
and risk, Thomssen is convinced about one thing: his beers will
Boiler Brewing, “Raspberry Tart”, 6 days after the initial brew.
make a statement.
GO BIG OR GO HOME Thomssen’s lineup of first place trophies in amateur home brewing competitions reads like a hit list of victims:
• • • •
High Plains Brewer of the Year award three years in a row
Midwest Homebrewer of the Year award two years in a row 2015 Masters Championship of Amateur Brewers award
One of three winners of Samuel Adams LongShot American
Homebrew contest
Yet despite all the awards, national recognition and talent a brewer
could hope to have, Thomssen never believed a simple obsession
over a hobby would transform into owning his own microbrewery.
With a brewing style some might compare to that of a
“We both live by that motto in anything we do,” Aerts said.
Brewing has enough hardware to produce a truly diverse and
catches my attention, I dive in head first and won’t come up until
“Since I was 5 years old, that’s always how I’ve been. If something
Aerts said he felt like “an outsider looking in.”
Thomssen said of the versatility offered by the brewery setup.
“It’s like wanting to be a movie star but Hollywood was way
style and our attitude.”
Variety is a core facet of the vision for Boiler Brewing.
only happening in Colorado or Oregon. It’s happening right here. It’s
beers garnered him mountains of acclaim and notoriety, his style
“We recognize that the craft beer consumer likes
situation where we are doing exactly that.”
“That’s what we’re going to name our IPA, the Overdone
IPA,” Thomssen added with a chuckle. “It fits perfectly with our
While Thomssen’s flashy and flamboyantly flavored
also serves to expand the craft beer market and entice more and more individuals to open their minds to all that craft beer is.
“To people who say they don’t like beer, I take that as a
challenge. I think we can find a beer for them they would like,”
beer that are completely unexpected to a lot of people.
manic creativity), Thomssen isn’t afraid to push the limit.
Thomssen said. “There are some flavors that can be created with
distinction both he and Thomssen take pride in. “If anything, they
wildly beyond your dreams.”
“We want to experiment and try things. And sometimes,
whack you over the head and whack you over the head again.”
when you try, you fail, but sometimes, when you try, you succeed
boisterous and boastful flavors. His propensity for bravado
worth doing is worth overdoing.
one-barrel pilot system with five two-barrel fermenters, Boiler
Thomssen prefers brewing beers featuring big,
stems from a shared philosophy between he and Aerts: anything
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“While I’m making a 10-barrel batch of one beer, I can fire
like nobody around here was really doing that.”
up the pilot system and make a one-barrel experimental batch of
something forces me to, and I think we both found ourselves in a
mad scientist (his Koo Koo for Coconut stout a testament to this “Tim’s beers are not subtle,” Aerts mused with a laugh, a
unique array of beers for every type of palate.
really boundary-pushing things, and for the longest time, I felt
With a brand new brewery set-up from Alpha Brewing
Operations, consisting of a 10-barrel steam brew house and a
something crazy, and we can use local ingredients that are in season,”
variety,” Aerts said. “They seek out craft beer because there is
variety, so we strive to offer an assortment of different beers so people can come down and have a new beer every week.”
With 24 tap handles, a selection of wine, various food
truck partnerships in its queue as well as one of the few crowler
systems in the city, variety is in no short supply at Boiler Brewing. It’s one thing that may help set the brewery apart from others.
“When I got on board with this whole deal I was really
excited and I thought, ‘Man this is a dream come true, this is a dream job,’” Aerts said, explaining his excitement to be a part of the Nebraska craft beer boom. “For years, states like Colorado
and California have had all these great breweries that are doing
over there,” Aerts said. “It no longer feels like it’s something that’s very exciting to be part of the evolution of the local craft beer scene.”
With a bevy of local breweries preceding and paving the
way for them including Empyrean, Zipline and Nebraska Brewing
to name a few, the duo couldn’t be happier to be where they are now.
“We’re really excited to join the beer community in
Lincoln,” Thomssen said. “Everyone is super supportive. We’re just stoked to be a part of what’s happening. We’re not competing
with anyone else, we’re just joining them in the fun of craft beer.”
While the two leave their past professions behind to begin
“I’m really kinda still in the manufacturing business,”
a new one, Thomssen believes the move will be a natural transition. Thomssen said. “Except for instead of manufacturing stuff out of
steel, we’re manufacturing experiences for people here at Boiler Brewing Company.”
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EXILE BREWING CO - Des Moines, IA: This brewery and restaurant pays tribute to its family history and other immigrants who continue to embrace the American Dream with “European Style and American Craftsmanship.” The historic and rustic beer hall, which opens onto an outdoor beer garden, provides a spacious area to enjoy a beer, grab lunch and view the brewing process. Make sure to try the Gigi Dark Lager, which brought home a gold medal from the 2015
by Erin Miles
Great American Beer Fest.
I
owa is home to 67 breweries. Scattered all over the state,
more American flair. While it would be fun to tell you about all
range in scale from extremely small nano-breweries to large
friendly on the liver. So here are 8 notable Iowa breweries to add
the breweries come in all sorts of styles and sizes. They
production ones. Some breweries brew true to style while others focus more on small batch, artisan ales. There are breweries inspired by traditional European-styles and others that take on a
of them, it would be a time-consuming task that wouldn’t be too to your beercation list. But don’t forget the other 59 breweries, all which offer their own unique experience worth checking out. To
see a full list of Iowa breweries, go to www.iowacraftbeertent.com.
MILLSTREAM BREWING CO - Amana, IA: Iowa’s oldest brewery, opened in 1985, is located in a historical rustic building reminiscent of the Amana
colonies. Having won a multitude of awards, the most notable may be their Schild Brau Amber that earned a gold medal at the 2010 World Beer Cup. The welcoming indoor taproom and beautiful outdoor patio are great places to savor one of their many craft brews and homemade sodas.
FIRETRUCKER BREWING - Ankeny, IA: Voted the top brewery in Iowa by Yahoo Travel based on Untapped ratings, Firetrucker Brewing is definitely a
KEG CREEK BREWING - Glenwood, IA: This microbrewery, started by three home brewing friends, produces style-specific brews. Quality and
consistency are priorities here, goals aided by their modest three-barrel system. They offer everything from
brewery to visit. While they offer a wide array of rotational craft beers, Firetrucker prides themselves on their line up of darker brews. The Pumper Trucker Porter and Grizzly Stout adopt enjoyable smoky notes, thanks to the in-house smoked and milled grains.
entry-level selections like their Brick Red Ale to bigger beers such as their Russian Imperial Stout (aged in
BACKPOCKET BREWING CO - Coralville, IA:
beginning to end.
location, in Cedar Rapids, is anticipated to open sometime in 2016. The Cedar Rapids brewery will provide
Cody Road bourbon barrels). Whatever your flavor of choice, Keg Creek ensures they are all full flavored from
CONFLUENCE BREWING CO - Des Moines, IA: The location of Confluence Brewery, right off the bike trail next to Grays Lake Park, makes it a popular spot.
The largest production brewery in Iowa, Backpocket’s niche is German-inspired, hand-crafted beers. A second them a place to have some fun experimenting and brew small batch beers. Stop by and find your flavor amid the year-round beers, rotating seasonals and high-gravity limited releases.
When the weather is right, more bicycles than cars sit outside. Confluence’s four year-round beers, rotating seasonals, and “inspired creations” limited releases offer an array of styles. Whether it is their most popular Des Moines IPA, the lighter Farmer John’s multigrain ale, or something more unique like the Camp Fire black lager, you’re sure to find something that tickles your fancy.
PEACE TREE BREWING CO - Knoxville, IA: Legend has it, the giant sycamore tree for which Peace Tree Brewing Company is named was a meeting
place for trade and negotiation among Native Americans, fur traders, and the like. In semblance with the tree, Peace Tree brewery aims to be a meeting place for friends and conversation…and tasty, well-crafted beer. Keep your eyes open this spring for the release of their rosy twist on the traditional German-style gose, Kiss from a Gose.
LION BRIDGE BREWING CO - Des Moines, IA: This brewery, which celebrated its second anniversary in March, features small batch, artisan ales. Their
Workman’s Compensation Dark Mild beer took home a gold medal at the Great American Beer Fest within the first 6 months of the brewery’s opening. They returned the next year to win gold again for The Disaster at Meux
brown porter. Be on the look out for their collaboration with another award winning brewery, Exile Brewing. The Bavarian Mandarina dry-hopped hibiscus saison, Pasteur le Fleur, on draft and in bottles was released in March.
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14
OASIS SANDHILLS IN THE
INSPIRATION IS NO PROBLEM FOR KINKAIDER BREWERY by Erin Miles
image provided by Kinkaider
Nate Bell, and Barry Fox. (photo provided by Kinkaider)
When you first pull into the parking lot of Kinkaider Brewery you might think your navigation system accidentally led you to a small farming operation.
Y
ou wouldn’t be too far off on your assumption, as
Schmick, Bell and Hodges conjured up the idea of opening a
Sandhills’ countryside, one mile north of Broken Bow,
of Fox Farms, who suggested they take a page out of the winery
Kinkaider is located on Fox Farms in the beautiful rolling
Nebraska. Don’t let the metal buildings and wide-open spaces fool you; there is a lot more than meets the eye. This becomes
evident once you walk into the welcoming and rustic taproom and taste their wide variety of well-crafted beer. THE FAB FOUR Four local guys, Nate Bell, Cody Schmick, Dan Hodges and Barry Fox, united in their love for craft beer, opened Kinkaider Brewery in
December 2014. The brewery was named after the Kinkaid Act of 1904, legislation that increased the 160-acre land allotment of the
Homestead Act to 640 acres in 37 northwestern Nebraska counties. The ultimate failure of this act for farmers, due to the arid climate and soil, led to the success of the cattle and ranching operations that
now define the community and its culture. The brewery name is not the only thing that pays homage to the history and culture of the
area. Everything from the names of their beers to the name of their 640 Acre growler is soaked in the history and folklore of the area.
15
The founders of Kinkaider Brewery: Dan Hodges, Cody Schmick,
brewery in the winter of 2013. Then they met Barry Fox, owner
handbook and convert his farm into a brewery. This would allow them plenty of land to expand on, grow some of their own ingredients and house the perfect venue to host events.
Fox joined the team in June of 2014 and from there “we
moved like a freight train,” Schmick exclaimed. Six months later, Kinkaider opened their doors and it has been a fun, successful ride ever since.
The foursome, each unique in their personalities
and skill sets, have melded seamlessly to create a synergistic
relationship that has catapulted Kinkaider Brewery forward
both long time homebrewers, work their magic in the brewery.
is approachable for non-craft beer lovers yet tasty and experimental
and procuring ingredients.
Hodges is the head brewer and Bell contributes to recipe creation
“It’s a dynamic group and I feel lucky to be a part of
it. I’ve learned a ton from these three guys over the last year,” Schmick said of his talented teammates.
“We are not in a pretentious part of Nebraska, we are in a down-to-earth part of the country. You want the beer and the attitude to be approachable.”
with positive momentum.
A TASTE OF HOME
and we came together and figured that out with minimal conflict,”
Crowlers (32-ounce fill at the bar aluminum cans) or their eye-
“We all come from different experience and backgrounds
Schmick said.
Schmick, who owns and operates Schmick Markets,
and Fox take the lead on front-of-house operations drawing on
their knowledge of business operations while Hodges and Bell,
The fact that Kinkaider was the first brewery in Nebraska to offer catching label artwork aren’t the only things that make this brewery
stand out. When touching on the heart and soul of Kinkaider,
three themes resonate: farm-to-bottle style beer, a non-pretentious, comfortable and fun atmosphere, and brewing good tasting beer that
enough to entice even the most astute beer connoisseur.
While the brewery is still relatively young and far from
reaching its full farm-to-bottle potential, Kinkaider is already
producing several of their own ingredients within its first year of business. Fox Farms is a pumpkin patch (operational for
family fun in September and October) and all of the fall seasonal pumpkin beers were brewed with pumpkins picked on site. The
Herd Law Honey Wheat is brewed with their own honey, the
apple orchard will be contributing to future beers and saisons, and Devil’s Gap Jalapeno Ale is brewed with Kinkaider-
grown jalapenos. The farm doesn’t currently produce enough jalapenos to fulfill production needs, but that is a goal they are working toward along with someday growing their own
hops. In addition to incorporating “home grown” ingredients, the beer is brewed using Sandhill’s water pulled straight from their on-site well.
The opportunities to expand and cultivate their own
ingredients aren’t the only perks of the farm’s bountiful space. It also provides them with an amazing venue to host events, something the guys from Kinkaider enjoy and find important.
“We want to build an environment that becomes a home base for our locals,” Schmick reflected. “And give people a reason to travel to the area and stay the night,” Bell added.
16
And that is exactly what they are doing. Schmick said a
are probably not going to come back,” Bell said. “They might
“Some of our ideas may never see the light of day, but we are having
place they can call their own and the events attract new patrons
include Oktoberfest, a Halloween party, an ugly Christmas
thing you want to do when introducing people to craft beer.
the naming of their beers.
holiday usually means a party at the brewery. Past events sweater contest and so on.
This year, they will be hosting their Second Annual
Moses K St. Paddy’s Day celebration. The celebration is in
homage to Moses Kinkaid, who passed the Kinkaid Act. Kinkaid was from O’Neill, NE, the “Irish capital of Nebraska” and in his honor, they brew a Moses K Irish Red for the event.
Kinkaider also hosts live music throughout the year and
a summer concert series on the large, outdoor patio. The brewery’s location halfway between Omaha and Denver makes them a great stopping point for bands on tour and is attracting a lot of great acts, Bell said.
“We want to make sure we give people a reason to make
the trip,” Bell said. “It’s more than just beer. I mean, our beer is the
reason they came, but the reason they come back is the atmosphere.”
That atmosphere, though, isn’t limited to the events. It
also encompasses the vibe of the brewery and taproom. “We want people to enjoy beer and try new beer,” Bell explained. SOMETHING FOR EVERYONE In Nebraska, craft beer is still in its infant stage. Craft beer
makes up 2 percent of beer sales in Nebraska, whereas it makes
up around 12 to 20 percent nationwide, depending on the state. This means there are a lot of new craft beer drinkers.
“We offer everything from entry level beer to beers that
challenge even the avid beer geek,” Schmick said of the array of beer
styles Kinkaider offers. “We like to appeal to a pretty broad audience.”
There is a lot of English and German influence in
Kinkaider’s brews. They like American-style beers as well, yet both Hodges and Bell find they gravitate toward the more
traditional European styles. But, as Bell stated, foremost they brew beers they like to drink.
“We have a reputation for making traditional, style-
specific, not out-of-the-boundaries beer,” Bell said. “I’m sure
someday we will come up with a beer that is all hopped to hell, but even right now, our IPA is a balanced IPA. But that’s on
purpose because that is what we like.” Hodges strongly agreed, adding, “I think we hit a broader market with it.”
Approachability is a big focus of Kinkaider as Bell
explained. “If you are having to hit them with a 2-by-4 over the head with a beer, they (newcomers to the craft beer experience)
17
try it, but they won’t try it again. Being pretentious is the last We are not in a pretentious part of Nebraska, we are in a
down-to-earth part of the country. You want the beer and the attitude to be approachable.”
Kinkaider currently distributes four beers in six packs:
fun coming up with new ideas and new recipes,” Bell said.
As a result of their rapid rise in popularity they are in
the midst of expanding their brewing operations, swapping out six 10-barrel tanks with 20-barrel tanks. Although this growth
is in part to keep up with the market’s growing demand, they are more excited about the opportunity the larger system will
to area businesses. Kinkaider also pays tribute to the area with
“The names are hyper-local and incorporate Nebraska
history,” Schmick highlighted, “whether it is a historical fact or just a story that has been passed down through generations.”
So whether it is good local craft beer, fun events and
provide them to experiment with new recipes.
live music, a history lesson or the beautiful Sandhill’s scenery, a
IPA will be available April 1st). The Kölsch and the Herd
elaborating on the sense of community integrated into the
not leave you disappointed.
crossover beers, but what Bell found surprising is how the
embraced Kinkaider since the beginning and takes pride in
“Pioneer Club,” a group of local donors who contributed to the
Dan the Wiser Kölsch, 4-County Pale Ale, Hiram’s Bones Porter, and Devil’s Gap Jalapeno Ale (and Frame the Butcher
Law Honey Wheat were brewed with the intention of being
fabric of this brewery. Local residents and businesses have
jalapeno ale filled that roll, as well.
its success. A plaque on the brewery wall pays tribute to the
huge pepper beer fan himself. “But what we’ve found is it’s a huge
brewery’s formative years. The brewery gives locals a unique
“It is not for everyone.” Bell commented, not being a
The story of Kinkaider would not be complete without
visit to Kinkaider brewing is worth the trip and will definitely
Follow them on Facebook and Instagram @kinkaiderbrewing and on Twitter @Kinkaiderbrew
crossover beer for people who don’t like beer. Whiskey drinkers
love it. And what’s awesome about a gateway beer like that is you can go ‘Well, then try this.’”
There are quite a few hot pepper beers in the market,
but not many good ones. Devil’s Gap, however, falls among
the best and with good reason. Hodges started working on the
recipe about a decade ago, “tweaking the recipe, changing it, not quite happy with it.” Then six months prior to their opening, he
changed the recipe one last time. “It just fell in place,” he said, and that is the recipe they use today.
If your palate craves the stronger, bolder beer or seeks
out the unique and creative, don’t let their come-one-come-all, non-pretentious attitude dissuade you. Along with their trueto-style, drinker-friendly core beers, they offer a suite of beers
that take unique twists on traditional styles (Devil’s Jam, Ghost
Wolf Chocolate Pumpkin Porter, a Belgian Rose Blonde, etc.) and the Kinkaider Reserve barrel-aged series truly highlights the diversity and talents of this brewery.
The Reserve series is what Schmick deems the “special
“The idea with the reserve series is to go to the
occasion side, the beer geek side” of their brewery, and Bell agrees. connoisseur level and really reach out and try to make an exceptional beer,” Bell said.
The initial reserve series featured a French Farmhouse
Saison aged in white wine barrels and a Russian Imperial Stout aged in Wyoming whisky barrels. While they haven’t made any claims as to what the future reserve releases will be, Bell divulged they are experimenting with a lot of great ideas.
The beautiful taproom caters to more than just beer drinkers by also offering a selection of liquors and wine. (photo by Erin Miles)
18
“It’s the idea of the brotherhood…it’s as much for the story as the beer
“The more we looked, the more it just felt right,” Podwinski said
you’ve ever been to an officer’s funeral, you hear the last radio call and
company. It allows us to grow for a long time in our new facility,
itself,” explained Podwinski about Last Call, an imperial amber ale. “If that’s what it is mirrored after. We made that beer for a reason.”
“We want to keep kicking out the next new thing, and that’s where the fun is in all of this.”
COPS ‘N ROBBERS BLUE BLOOD HAS TAKEN THEIR CRAFT UNDERGROUND by Jordan Tate | photography by Josh Fiedler
W
hen Blue Blood Brewing Company president Brian
four to five batches by the time he began wondering if his passion
property in 2014, he envisioned this acquisition as
Podwinski purchased Lincoln’s Robber’s Cave
Blue Blood Brewing will open its new location near
10th and High streets as a brewery, restaurant and taproom in
April 2016. Podwinski spoke excitedly to Perfect Pour Magazine
about reintroducing Lincolnites, beer lovers and history buffs to the brewery in a unique, historical landmark.
Whether it was a supposed hideout for Jesse James, a
brewery over a century ago, one of Lincoln’s numerous haunted destinations, or a place for Gen-X’ers to party, the history of Robber’s
Cave cannot be denied. Now, it’s Podwinski’s turn to begin the next chapter of the cave, which has sat dormant for nearly 30 years. WHERE BREWING AND BROTHERHOOD MEET While Podwinski served his city during a six-year career with the
Lincoln Police Department, his love of brewing beer at home grew
immensely. “I caught the bug,” said Podwinski. He was brewing
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Now, Podwinski and Blue Blood are looking to the future with
and we’re also looking at it as a rebirth of the company.”
Following more than a year of planning, construction
and setbacks, Podwinski is ready to unveil the Blue Blood Brewery and restaurant.
“We want this place to be a destination, not just to see
The new Blue Blood Brewing, building is a 12,000
As patrons enter the brewery a 40-seat taproom and
the cave once and go away,” Podwinski said.
square-feet property, which is split between three levels.
a dining space with seating up to 90, are there to greet them.
this transition to Robber’s Cave. He hoped the move would help
The taproom, equipped with 20 beers on tap and an original
positive reaction once Blue Blood broke ground in August of 2015.
below them. The dining area allows guests a place to sit and
going to get to this point. There are so many people talking about
relax outside on the 64-seat deck space. Both offer guests an
been tremendous. The cave is part of our company now, but it’s
newly concocted, Blue Blood brew.
new one, they can do that and they don’t feel pressured to have
to reinvigorate his brand, but he didn’t expect the community’s
bar made from donated cedar, overlooks the brewery level
“I never thought we would get the response we were
enjoy a comfortable meal from the full-service kitchen, or
it”, Podwinski said. “The support, the outreach, everything has
opportunity to stay for a meal, or indulge in their favorite, or
just as much a part of Lincoln. I’m really excited to bring it back.”
After considering more than five other locations to
move the brewery in Lincoln, Podwinski and a few investors purchased the Robber’s Cave property for around $1.5 million.
a fresh start for his brand and his business.
THE BLUE PRINT
of the move. “It means a lot of things, not just to me, but to the
“If people want to come in and have a beer or just try a
food. At the same time, we want people to be able to enjoy a restaurant-style meal too,” Podwinski explained.
for beer could lead to his next career opportunity.
After an injury forced Podwinski to retire from the
LPD, he took a job with the state for a few years before pulling the trigger and opening Blue Blood Brewing Co., with a few friends in late 2011. Podwinski named the company Blue Blood
as a way to honor his former law enforcement colleagues and emergency responders, the “blue bloods,” of Lincoln.
During its first few years, Blue Blood had its share of
tribulations, which Podwinski openly admits with honesty and
humility. But his passion for serving great beer drove him to improve his brand and focus on what needed to be done to create a delicious product he was proud to offer to his customers.
“We had some quality issues in the past but we’re
putting those behind us. We’re getting the word out that this is the way it is now and that’s the only way it is,” Podwinski said.
His favorite Blue Blood beer remains Last Call,
which was named as a tribute to fallen officers, something that Podwinski holds in the highest regard.
Photographed from the brew house, the entire building including the caves below will be nearly 3 stories, though only one is immediately visible from the road.
20
“We want to make the tours as interactive as possible,” Podwinski
Podwinski. Podwinski saw this as a great opportunity for his
the history of the cave; what it’s about and why it exists.”
said. “It’s going to be a lot of fun, but we also want to tell people about
There will also be space set aside within the cave for
a fermentation room that will house barrels of beer for the Outlaw series.
Brian and his team of contractors and construction crew
have gone to great lengths to keep the cave intact and leave as much
of it as possible for customers to get a feel for its rich history. But in doing so, the problems, headaches and revisions have added up.
“There have been a million challenges, but we wanted to
preserve the history of the cave and let customers see as much as
possible”, Podwinski said. “We left one of the original walls, but to do that, it was the engineering nightmare that it was, building around a cave.” Blue Blood Brewing owner Brian Podwinski uses his cell phone to check the walls of Robbers Cave for the federally protected northern long-eared bat. They recently received the all clear to work in the caves as, due to the temperature, the bats are now coming out of hibernation.
by beers available at that particular time of year.
Special “beer dinners” are another addition to the dining
through one of the original arched, stone entrances. From there,
hired and we want to provide a unique experience for Lincoln,”
they will be guided through roughly 500 feet of sandstone and
looking for a quick bite to eat, and the “blue collar guys” in the area, according to Podwinski.
Eleven feet below the dining area is a 6,000 square-feet
brewing space that will house brand new brewing tanks, a lab, ingredients and equipment. This will also provide opportunities to expand on their current line of beers and focus even more attention
21
an area for the bats. We will let them come and go and hopefully build up a hibernation population and help them thrive. That’s
the goal here. It’s a win-win, not only for us, but the bats as well.”
The cave is home to tri-colored bats, northern long-
eared bats and big brown bats, all of which are less than five inches tall and remain focused on clinging to their piece of the cave rather than flying around your head.
There may also be some bat-inspired beers in the future
The sky is the limit for Podwinski and the Blue Blood
from Blue Blood.
crew going forward. With a new location, a unique dining
atmosphere and a historic cave, this brewery is truly reinventing itself. Offering Lincoln a one-of-a-kind social experience, this transition is sure to cement Blue Blood Brewing, into the minds of craft beer lovers throughout the region for years to come.
out the next new thing, and that’s where the fun is in all of this.”
week and feature lunch specials during the day to cater to people
wildlife, and game and parks; we are going to be able to create
the Outlaw series alone,” Podwinski said. “We want to keep kicking
Fourteen steps below the brewery, patrons will enter the cave
The dining area and taproom will be open seven days a
people’s hair,” Podwinski explained. “In working with the fish and
our previous location and I see hundreds of new beers coming from
inside the cave itself and offered at specific times throughout the year.
we have, how we deal with them and how we keep them out of
“We will be able to do a lot more at Robber’s Cave than
SUBTERRANEAN ADVENTURES
Podwinski said.
“We called in the bat experts so they can tell us what
mostly aged in wine barrels given to Blue Blood from local wineries.
experience that Podwinski is excited to see take off. These will be held “The food is going to be fantastic, we have a great chef
Now, many who might encounter this pesky mammal,
protected species, may quite literally, run for the hills, but not
centered around the beer itself. Podwinski plans to have a menu many customers’ needs. There will also be seasonal dishes inspired
especially after discovering they are dealing with a federally
on their Outlaw series, which is a line of specialty beers that are
that caters to numerous dietary restrictions, which will fulfill
And then there were bats…
The menu will be a single page, with a handful of appetizer choices, eight to 12 entrees and a dessert or two, but will remain
business and the bats to live and grow symbiotically.
compressed iron passageways that remain at a mild average of 50
degrees. In certain places, you can even see your breath in front of you while you peruse this one-of-a-kind Lincoln locale.
The tours will be offered three days each week. He
envisions one-hour tours, half assigned to the brewery and the
other half devoted to the cave itself. He also hopes to have special
tours designed for people who are more interested in just viewing the cave, and a tour for “beer nerds” who want to see a more extensive view of the brewing process at Blue Blood.
22
BREWER SPOTLIGHT Matt Stinchfield
Owner - Ploughshare Brewing Co. by James Crowl & Megan Rice
Stinchfield didn’t want to open a brewery as a starry eyed dreamer.
bring people into the brewery, give them different tastes of beer,
would do so with a plan that was sure to be successful.
dark beer. I thought they were all heavy. That’s really lovely. I’m
He knew that if he was to venture into the craft beer industry, he
“My intention is longevity and developing a really great
brand from the beginning and to make the beers really solid,” he said of his enterprise.
In February 2011, when he started to sketch out his
business plan, he knew that owning Ploughshare Brewing
would be his last job, “from my 50’s, going the rest of the way, till I retire or croak.”
Ploughshare Brewing has been open for a year and a
half and is operated on a traditional British pub system. Beers
After a few months of enjoying their new home,
“I got here and I had a few months of going, ‘Holy shit.
Company, a local craft brewery using traditional brewing methods and styles.
Stinchfield was met with a realization.
For Stinchfield, happiness is derived from his purist
experimental, boundary pushing brews, Stinchfield prefers a
classic, authentic approach to brewing beer so as to pay homage to all those brewers that came before him and the history entrenched within every single style of beer.
“I don’t look at the beer just as the liquid in front of me,
So Stinchfield set his sights on craft beer.
to his many travels across the North America and Europe, noting
Stinchfield had a long, simmering interest in beer and
into another culture.
a new hobby that captivated his love of science: brewing beer.
In 2008, when the housing market crashed and job
opportunities were scarce, Stinchfield and girlfriend, Monica Monteros, felt it was time to leave Nevada.
When trying to decide where to live next, it dawned
on Stinchfield that, “people live in a place because opportunity
or they live in a place for quality of life, and I had always been
chasing opportunity and hadn’t always appreciated the place I was living.”
So he decided to make a change. The couple set their
sights to reside in a town that they would appreciate, a place
that would offer them a better quality of life. The pair settled in Lincoln, Nebraska.
23
what it is supposed to do, what would we expect it to look like,
Stinchfield attributes his classical, purist style partially
difficult, trying and taxing, Stinchfield is quick to remember and worth it.
“One of them was one of the first days we opened and
I was in the brewery,” Stinchfield reminisced. “We were still
building the brewery, and I opened the doors to the tap room
and it was this ground swell of people’s voices. It was like a stadium to me. And that one I really remember. I went, ‘Holy
shit. All these people are here. They’re all drinking the beer. This is perfect. That’s the goal.’”
With ever growing popularity and a dedicated team
behind him, Stinchfield is poised to have a long and prosperous career as one of the most talented brewers in Nebraska.
that beer was only one part of the equation to immersing oneself
had been brewing beer for two decades on both commercial
“I like to get more well-rounded, feel the intensity of
urging him to open a brewery, those encouragements were not
reeking of ghosts of farmers’ past,” Stinchfield said. “And then
until Monteros brought to his attention the joy that brewing
This respect for the past has worked to shape his goals
When it comes to brewing beer and serving it to
and home-brewing equipment. Despite experience and friends
an old battlefield area or go into a farmer’s museum that’s just
enough for this self-proclaimed methodical man. It wasn’t
you have the beer there and then that beer is like a hologram.”
beer has always given him.
and aspirations as a brewer.
whenever I brewed beer on my homebrew system, she always
customers, Stinchfield has one very clear goal for every individual
brew beer.’ I said, ‘You mean, for people? Other than for us and
“My real aspiration for every customer is that they begin to see
“Monica made the interesting observation that
exists in it,” he said.
companies in Las Vegas, Nevada, and by the early 1990s he found
to build a career providing land cleanup services to real estate
bored drinking one of our beers, and that’s because that depth
reflect upon all the moments where the payoff made everything
taste like and smell like.”
him to study chemistry in college. This passion was motivation
wasn’t a midlife crisis in that sense. It was more of a dilemma and
“I want the customer to feel like they will never be
“When I can get away from all of those other business
just another problem to be figured out.”
with a love of science that began in his adolescence and prompted
I think about it’s culture,” Stinchfield explained. “I think about
An environmental chemist by trade, Stinchfield grew up
of introducing Nebraskans to world class beer.
While operating a full brewery and taproom can be
I’ve been doing this other stuff for 30 years.’” Stinchfield said. “It
in the near future, Stinchfield is ardently dedicated to the cause
W
he would come to own Ploughshare Brewing
in addition to running a full-size taproom with plans for bottling
sourced ingredients. Even with all the success, Stinchfield’s
methods. The food is not only superb but made with locally
style of brewing. In an industry perhaps oversaturated with Stinchfield said.
Offering brewery tours every Friday and Saturday night
So far, these goals are paying off.
essentials for a day and brew beer, it just makes me happy,” he said.
in 2010, he had no idea that in just a few years
photo by Josh Fiedler
“Coming here was about finding people who were genuine,”
changed in a positive way.’”
are predominantly traditional styles and brewed with classic
favorite task still remains the brewing process.
hen Matt Stinchfield moved to Lincoln, Nebraska,
see their eyes light up and they go, ‘Wow, I didn’t think I liked
caught me smiling,” Stinchfield said. “She said, ‘You oughta
who is handed a glass of Ploughshare beer: enlightenment.
our friends?’ And she said, ‘Yes.””
beer as nuanced and as complicated as it is,” Stinchfield said. “To
KNOW A BREWER? Know of a brewer you think we should feature? Head brewer or home brewer, size doesn’t matter. We want to celebrate the people that make the beer we love. So send us your suggestions at perfectpourmagazine@gmail.com
24
Perfect Pour’s Megan Rice chatted with strangers about what they were drinking at three Lincoln bars known for their wide variety of beers. Here’s what Lincolnites said about the beers they ordered:
Jay Poljanac Anchor Saison Spring Ale Jake’s Cigars and Spirits
Bernadette Gorman Evil Twin Molotov Cocktail Simcoe The Happy Raven
“We’re getting into the spring months and saisons are one of my
“I really like IPAs and I really like simcoe hops, which are used in
infamously great beers. So I figured the best time to try it is right
but then I gravitated toward IPAs. Since I’ve matured, my palate has
favorite styles, Belgians are amazing and Anchor makes some now so I know what I’m going to drink throughout the spring.”
I drink Saisons because… “(The style) has a little bit of
spiciness on the end and fruitiness. The body is perfect for the spring. Normally, I would choose a porter or a stout but I was feeling frisky today.”
Lawrence Prescott Tall Grass New Buffalo Vanilla Bean Stout Jake’s Cigars and Spirits
“It’s smooth. I like it. It’s not very hoppy. I’m just now getting into
this beer. When I started drinking beer I started liking darker beer
grown an appreciation for other styles, especially IPAs. I typically drink IPAs. I haven’t stopped liking porters and stouts but I gravitate towards these because I think they can be more complex. I like tasting the complexities, the different varietals and hops brewers use.”
Tavia Cleveland Abita Select Naughty Quaker Oatmeal Stout The Happy Raven
“I like it a lot, it’s tasty and dark. I normally drink IPAs because I
like the hops, flavors and complexity. I tend to go for the fruitier
stouts. I am finding that they are really easy to drink. Even though
ones. It’s so interesting to me how you can get a sweet and bitter
like IPAs, which are totally different when it comes to hoppiness.
because they’re super rich in flavor.”
completely different from what I’m drinking (now). I am definitely
they’re a darker beer, they are not as heavy as they seem. I actually
My favorite IPA is Founders Brewing’s Red’s Rye, which is a getting into milder stouts. I’m getting into them a lot more.”
I like Jake’s because… “It’s very chill. They have a great
bottle selection. Service is bomb. It’s a really great place to hang out and just be with your friends.”
taste at the same time. I do usually start out with a darker beer
Michael Freytag Scratchtown Wonder Twins The Happy Raven
“It’s a good beer. It’s a nice hop with citra and mosaic hops. It’s not a strong bitter IPA; it’s a light, refreshing crispness. This is my
100th beer here. I love craft beer and I love the variety of craft
John Watson Brewdog Hardcore IPA
beer that they have here. That’s one of the things that makes this
Yia Yia’s Pizza and Beer
can’t experience anywhere else.”
“It’s a 9.2 Imperial IPA. They use yeast so it’s a little sweeter than a
a really different kind of bar in town. They sell a lot of beers you
standard IPA. It’s really good, pretty unique for an IPA. This bottle
Skylar
says 900 million yeast cells frantically fermenting their little hearts
Zipline Barley Wine
out to create this beer.”
Yia Yia’s Pizza and Beer
I like Yia Yia’s because… “I think the consistency
of selection of beer and quality of food stand out as a staple
“I prefer this barley wine to the barrel-aged. I usually try whatever
downtown. If people ask what’s good to eat downtown, I tell them
Zipline they (Yia Yia’s) have. They’re the local brewery I visit
most often. They have a wide variety at Yia Yia’s. They have an
Yia Yia’s. It’s got good pizza and an awesome beer selection.”
25
integrated feel of local and national beers.”
26
KNOW your
GLASS
Stange
Tulip
by Jay Ferguson | photography by Josh Fiedler
W
e’re used to grabbing a certain glass for a
connoisseurs that enjoy obscure German beer styles treasure
different glassware for red wine, white wine, and
be used to serve Tiki drinks like a Zombie.
particular cocktail, and it’s standard to have
champagne. But considering how standard the pint glass is, does
Stange glasses. Stange glasses can perform double duty and can
it really matter for beer?
Tulips & Thistles
right glassware can make a noticeable difference in your drinking
glass. Designed to trap and maintain the foam head, the tulip glass
It might seem simple and arbitrary, but choosing the
experience. Whether it’s shooting the hop aroma into your nose, delivering malt sweetness to the right spot on your tongue, or just showing off the brilliant clarity and releasing carbonation – the beer glass serves many functions that most people don’t even notice. We’re
not saying you need to have every glass style that there is, but there are some basic glasses that we think every beer drinker should have.
We love you guys and gals. Therefore, each issue of
Perfect Pour Magazine will feature a couple styles of beer glassware and examine what they can do for your favorite beer.
Stanges
The stange beer glass or pole glass is a simple cylinder shaped glass typically used for a German Kölsch, Gose or Altbier. The
name derives from the German word for stick or rod. The stange
glass is tall and slender, much like a “Tom Collins” glass. It’s
Two other popular beer glasses to try out are the tulip and the thistle
helps enhance the flavor and aromatics of hoppy and malty brews. Much like the goblets and snifters, these types of beer glasses have a small stem and footer with a unique, tulip-like bowl on top. The top
rim curves outward, forming a lip that helps ensnare the foam head.
The thistle glass resembles a stretched-out version of the
tulip. It has the same stumpy stem, with a bulb-like bowl, but it’s slightly taller and has less curves around the lip. The thistle
glass is typically reserved and designed for Scottish Ales, as the “thistle” is Scotland’s official flower.
IPAs, Belgian Ales, Imperial Ales, Imperial Stouts,
Saisons and Scotch Ales are best used for this unique glass. The
bulb-like bowl allows you to generously swirl your beer around, releasing the full aromas. This is another type of beer glass that is a must have for any beer drinker!
easily the most boring looking beer glass on this list, but its use
And there you have it. There are a wide variety of beer glasses out
all experience you get from your favorite type of beer. We hope that
can be traced back for decades.
The main benefit of this type of beer glass is that it
exudesa firmer concentration of the important volatiles within the beer, allowing you to get a real sense of its flavor. Beer
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there. Every single one of them are designed to enhance the over the above list has encouraged you to expand your collection to other styles of glassware, because a properly served beer is a better beer.
COOKING with
CRAFT BEER
HOP HUNTER IPA VINAIGRETTE 3 Ounces – Sierra Nevada’s “Hop Hunter IPA” (or any smooth IPA) 1 tbs – Minced Shallot 1 tsp – Grated Orange Zest 1 tbs – Honey (more local the better!) 1 tsp – Dijon Mustard 4 tbs – Olive Oil Salt & Pepper to taste
Instructions 1. Combine all ingredients (except Olive Oil) in to food processor. 2. Blend until smooth.
3. Slowly add in olive oil while processing. This is the perfect vinaigrette to try for the novice cook! The honey brings down the bitterness of the IPA to make it a really smooth addition to any salad. If just having the salad or wanting a tasty beverage to pair with it before the rest of the dinner courses, we suggest lighter beers. For this we drank Zipline’s Kölsch. Easy to drink and on the lighter side with a 5.4% Abv.
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