CONTENT
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GEORGIA LINE 5 FLORIDA The country duo talks about their new album,
favorite tour moments and collaboration wishlist.
NATIVE 7 NEBRASKA The serendipitous story behind the first all-Nebraska beer.
13 WANDERLUST Brewery hopping: Let us help you plan a beer-centric group road trip in Nebraska
BEER WEEK 15 LINCOLN The Star City’s crowning celebration of craft beer is bigger and better than ever.
We now offer subscriptions! to sign up visit our website
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15
21
IN THE SKY 21 WHEELS Empyrean Brewing is a model of consistency, but
Contributors
BEER HAVEN
Annie Ellis Brandon Fowler Casey Welsch Erin Miles Jay Ferguson Megan Rice
bar in Nebraska, and it’s easy to see why.
Editor
they also have some very big plans ahead.
25 The Happy Raven was voted best craft beer SEASONAL 27 SOMETHING Spring is in the air and new beers are on the shelves.
27 Photography Josh Fiedler Mitch West
Design
Fidel Matos Dustin Rutledge
Annie Bohling
Perfect Pour Magazine produced in Lincoln, NE
Here are some of our favorite Spring sippers.
WITH CRAFT BEER 29 COOKING There’s no reason you can’t have a little beer first thing in the morning.
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perfectpourmagazine@gmail.com
visit our website
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cheers
4
FLORIDA GEORGIA LINE interview by Mitch West | photography provided by Florida Georgia Line
F
one of the most versatile country acts on the road.
Any favorite memories or stories from playing this region throughout your career?
unique blend of hip-hop and pop music to end up with a
Halloween night at Joe’s on Weed Street (in Chicago)! Tyler was
Nelly, Backstreet Boys and even Ziggy Marley, this tag team
recognized him. And now, to be coming back to Chicago this
rom coast to coast, Florida Georgia Line has been Florida Georgia Line binds country music with a
sound that’s truly their own. Teaming up with artists such as in music aims to keep their sound fresh and set apart from what others are used to in country music. Brian and Tyler aren’t just beer guys; they’re whiskey lovers too! Old Camp Whiskey plays a huge role in the makeup of Florida Georgia
Line. Having a shot or two before showtime gives a boost
before go-time and gets the party rollin’. We got the chance to talk with Tyler Hubbard and Brian Kelley during their stop in Omaha, Nebraska, to play CenturyLink Center.
What role has the Midwest played throughout your career?
TYLER HUBBARD: We have THE best fans and the Midwest is always a highlight for us to play! We have had great support from the whole region and especially Chicago.
5
BRIAN KELLEY: One of our favorite memories was selling out wearing a mask that made him look like an old man. I barely
summer to headline Wrigley Field with our friends Backstreet Boys, Nelly and Chris Lane is pretty is mind-blowing.
“Dig Your Roots” featured artists such as Ziggy Marley and the Backstreet Boys. Do you plan on featuring more diverse artists on future albums? BRIAN KELLEY: For sure. Our collaborations are always organic
and happen when they feel right. We have no doubt that there will be some cool new ones coming down the pike!
Are there any artists you guys hope to work with in the near future?
TYLER HUBBARD: Lil Wayne, Drake, Rihanna and the Chainsmokers always top the list!
For a first time Florida Georgia Line concert go-er, what can they expect when they attend one of your shows? What do you hope they get out of it? BRIAN KELLEY: We always bring the party! Fans can
expect to have a good time, sing and dance. Hopefully they
College football fans?
BRIAN KELLEY: YES! Go Seminoles!
What’s next for Florida Georgia Line for the rest of 2017 and in 2018?
will have as much fun at the show as we will performing!
BRIAN KELLEY: We are going to be out on the road, going all
What piece of advice would you give to newer acts/ performers?
and Chris Lane. Come on out and see us!
over the map, with our SMOOTH TOUR with our boy Nelly
TYLER HUBBARD: The advice BK and I would give is to stay
Florida Georgia Line continues to add diversity in their music.
love and believe in. That resonates the loudest.
3.5 Million albums worldwide, you can be sure FGL is going
true to yourself as an artist and continue to make the music you
2017 is shaping up to be a big year for the boys. Selling over
to be around for quite sometime. They’ve solidified themselves
Any new artists you’re getting excited about or listening to? as one of the most powerful and popular country music acts
BRIAN KELLEY: We are huge fans of Chris Lane. He has been
since their big 2012 debut. Their music will continue to push the
are excited for everyone to hear him. Go check it out.
level of its own for the future to come. We look forward to seeing
out on the road with us and will be throughout the summer. We
What type of refreshments do you guys enjoy on and off the road? Any type of beverage in particular? TYLER HUBBARD: Old Camp whiskey is our go-to on and
off the road. We always do a pre-show ritual with our team before
boundaries, be very innovative and continue to reach a creativity
them again when they come through and maybe even sharing a
shot or two of whiskey with ‘em! Be sure to catch them on their “Smooth” tour the next time they’re close and be on the lookout for some of those collaborations in the future!
taking the stage and seal it with a shot of whiskey.
Tyler Hubbard (left) and Brian Kelley (right) showcasing their line of Old Camp Whiskey.
6
NEBRASKA NATIVE STORY OF THE FIRST ALL-NEBRASKA BEER by Erin Miles | photography by Josh Fiedler & Erin Miles
photo by Josh Fiedler
7
Boiler Brewing Company’s Nebraska Native is a 100 percent all-Nebraska beer, from the water, hops and barley down to the aronia berries and yeast.
I
t is impressive enough that this American wild ale was the
first brew created from all locally sourced ingredients, but the story of how it came to be is one of fortuitous timing
and collaboration.
Tim Thomssen, head brewer at Boiler Brewing Company
in Lincoln, Nebraska, knew he wanted to make a beer from
Before yeast can be added, the wort has to cool down to a
certain temperature, about 65 to 75 degrees Fahrenheit depending on
the strain. Yeast, the fungus responsible for turning the sugar-laden wort into alcohol, is a finicky beast when it comes to temperature and performs best within a certain range. Outside of this range, the yeast struggle to survive and the stress from this struggle results in poor fermentation, creating off flavors and bad beer.
This particular year, there was an issue with the cooling process. “The wort ran through the chiller too fast,” Finke explained,
“causing it to come out at 95 degrees and when it should have come out closer to 70.”
Kim Theesen, a Lincoln Lager since 2004, used resources
100 percent Nebraska ingredients ever since he first started
on hand to cool his portion to the appropriate temperature. He
“It was my moon landing, the race to get it done first before
water from a garden hose. While an effective cooling method,
brewing in 2010.
anyone else.” Thomssen said.
Some ingredients -- like the Cascade hops, which came
from Lang’s Hop Yard west of Lincoln -- were available locally, while other ingredients -- such as the barley and yeast -- were not. But that all changed as several key players started coming together at the right time.
“Everything about this project is serendipity.” Thomssen said.
“No planning, just recognizing an opportunity when it presented itself and taking it.”
The story of this collaborative cast began five years ago when
a wild yeast strain made a surprise guest appearance at a Lincoln
set the wort in a bucket and cooled it from the outside using
it required the wort to sit open and exposed to the elements. This provided the perfect opportunity for contamination by yeast
spores floating in the breeze from the neighboring apple orchard. Unbeknownst to Theesen, his wort had welcomed an unexpected guest and he continued on with the brewing process.
“I guess you could say I am beer zero,” Theesen mused.
The original strain Theesen selected that day was dry
English Ale yeast, which comes in a powder-like form. Before dry yeast is able to start fermenting, it needs to rehydrate and wake up from its dormant state.
“Most of the time (when using dry yeast), I rehydrate
Lagers Annual Big Brew day. (Lincoln Lagers Homebrew Club
the yeast and bring it up to temperature before adding it,”
knowledge.)
it do its thing.”
started in 1993 as a club for home brewers to share ideas and
THE YEAST Doug Finke, a Lincoln Lager since 1995, hosted the 2011 Big
Brew on a beautiful May day at his acreage outside of town. A
Big Brew day involves making a community wort and dividing it
up among home brewers who later complete the brewing process using different hops, yeasts and other ingredients, creating an
Theesen said. “But this time I just sprinkled it on top and let
The lag time required for the dry yeast to wake up created
a window of opportunity for the wild yeast to get a jump start, taking over the fermentation process and rendering the
intentional strain useless. Over the next three months, the wild yeast worked its magic in true undercover fashion, creating a beer no one was expecting.
When the Lincoln Lagers got together in August to sample
array of different beers from a single batch of wort.
the different creations from the Big Brew day, Theesen’s beer gave
experiment.’ The community wort was cooked and hopped in
English IPA, gushed and foamed when opened and emitted
Ironically, the theme for the 2011 Big Brew was ‘the yeast
Finke’s 100-gallon mash tun, leaving yeast as the only variable left to manipulate. The brewers each drew one of eight different
strains out of a hat. Little did they know they would be pulling one strain out of thin air.
them a surprise. The beer, which was supposed to be a standard pleasant fruity aromas not characteristic of the style.
“I wasn’t sure what to think of it,” Theesen said. “But Jason
(McLaughlin) told me to keep it around, that he wanted to investigate it a bit more.”
8
Counting yeast cells to check the viability of the Nebraska Native wild yeast strain. Photo by Erin Miles.
Jason McLaughlin, a Lincoln Lager since 2008, has a highly
respected palate amid the Lincoln beer community, is a certified
they brewed with, but don’t typically isolate a specific strain. Carnes
Certification Program (BJCP). When he tasted Theesen’s beer,
media for picking out wild yeast strains from domesticated ones.
Cicerone and recognized as a national in the Beer Judging
he noted flavors of funky dried pineapple and horse blanket (yes, you read that correctly), which are characteristics of a classic
had a microbiology background and experience with selective “He took it to the next level,” Thomssen said.
“I took the bottles and streaked samples of the beer in
Brettanomyces beer. Brettanomyces, often referred to as Brett, is
petri dishes with selective media,” Carnes explained. “It was a
beers it creates.
wort, picked four separate colonies and inoculated four separate
a type of yeast that has earned its claim to fame with the funky “I knew it wasn’t what Kim had hoped to brew,” McLaughlin
said. “But what happened tasted delicious.”
couple weeks before I saw colonies. I then made some starter bottles of wort and let them ferment.”
After a couple of weeks, all four bottles produced turbid
Seeing the potential this wild yeast held, McLaughlin invited
beer that had the aroma characteristics of the mystery yeast. He
home brewer, in to help isolate the strain. (DNA tests conducted
fridge and there they sat until Tim decided to brew with it. But
his good friend Aaron Carnes, a chemical engineer and fellow by the University of Nebraska-Lincoln later identified the strain as Brettanomyces bruxillias.)
9
Most home brewers are able to maintain yeasts in the bottles
then inoculated agar slants, capped them and put them in the
that didn’t happen right away, in fact, it would be quite some time before the yeast got its chance to shine again.
THE BARLEY In Fall of 2016, a young entrepreneur approached Thomssen about
brewing a beer with Nebraska grown and malted barley and his dream of brewing a 100 percent Nebraska beer started coming to fruition.
“The yeast is the star of the show,” Thomssen said, “but
the Nebraska barley was the life support media for the local yeast we found.”
A mere two years ago, Missouri Valley Malting Company was
still just an idea roommates Zach Davy and Bill Hall were cooking up. They had taken notice of the momentum the Nebraska craft beer industry was experiencing and wanted to be a part of it.
Initially, Davy and Hall looked into the idea of opening a
brewery, but soon realized there were other niches to be filled.
“We wanted to find a way to enter the industry as suppliers
to existing brewers,” Davy said. “That way we could work with them instead of competing against them.”
In the summer of 2015, after learning no one in Nebraska
Missouri Valley Malting’s pilot kiln built by Hall & Davy in their basement. Photo by Zach Davey.
was currently malting barley, they landed on their niche.
Davy and Hall designed and constructed a pilot scale kiln
that would malt 100 pounds of barley at a time. Realizing this
venture required an all or nothing approach, Davy quit his job in
January of 2016 and took the full plunge into the malting world. The very next week, he drove up to North Dakota, brought back 2,000 pounds of barley and out of their basement, the Missouri Malting Company began.
However, malting the barley was only the first step in Davy
and Hall’s business plan.
“We want to do it all, from growing it to malting it.”
Davy said.
With help from YouTube videos on subjects ranging from
turning on a tractor to plowing a field, Davy planted a six-acre
pilot field of barley on his family farm outside Lynch, Nebraska. It was the harvest from this pilot field that was used to brew the first official batch of Nebraska Native. THE SPECIAL TWIST Shortly after Davy approached Thomssen about the malt, another player entered the scene. John Herz, proprietor of the
largest aronia berry farm in the Midwest, met with Thomssen and proposed the idea of brewing with aronia berries.
“Within a millisecond of Zach (Davy) saying he had Nebraska
barley I knew what I wanted to do with it,” Thomssen said, “And the addition of Nebraska grown aronia berries added a nice twist.”
Barley malted in the pilot kiln. Photo by Zach Davey.
10
The aronia berries serve as an extra layer of Nebraska ingredients.
Not only that, but Thomssen knew they would give a unique red color to the beer, fitting to all things Husker. Plus, the berries would create a taste profile more unique than a typical Brett beer. PUTTING IT ALL TOGETHER
“We are only in the beginning stages of domesticating this
strain and getting it to behave predictably,” Thomssen explained.
“The species has to adapt to its environment and that takes time.” When asked about potential he saw for this yeast in the
future, Thomssen said it is up to the market to decide.
“We are never so bold as to decide what people want,” he
As all the pieces started falling in place, Thomssen’s dream of
said. “If people dig it, we will brew more, but if they don’t, then it
brewed a pilot batch, in the same 100-gallon mash tun used at the
Finding other strains of Nebraska wild yeast is a possibility,
brewing an all Nebraska beer gained renewed momentum. He first
may never see the light of day again.”
fateful Big Brew Day. This allowed him to become familiar with
but at the same time, a bit of a long shot.
other ingredients. Then, in November of 2016, Finke, Theesen,
strain was able to ferment maltose (a long carbohydrate chain),
official batch of Nebraska Native on Boiler’s 10-barrel system. It
Regardless of what happens with this yeast strain or if
the wild yeast’s brewing behavior and fine-tune proportions of the
McLaughlin, Carnes and Davy joined Thomssen to brew the first
“It seems we got lucky with this one,” Carnes said. “This
which is not typical of most wild yeast.”
was released to the public on January 23, 2017, available on draught
another comes along, Thomssen got his moon landing and paved
“The yeast really drives the flavor,” Thomssen said of the
percent Nebraska ingredient beer. After all, the Nebraska craft
and 20-ounce bottles at Boiler Brewing’s tap room.
beer. “It gives a tropical fruit and funky earthy overtones which compliment the earthy notes of the aronia juice and the grains.” “It is unlike anything else I have ever had,” Davy added.
However, Nebraska Native is still evolving. The second
batch of Nebraska Native, which was released on March 27th, came out a little less funky and a bit more tart compared to the first. This was due to modifying the temperature when the yeast
the way for other brewers to try their hand at brewing a 100 beer industry is booming. More and more brewers are joining the
scene, the hop industry is taking root, Missouri Valley Malting Company is in expansion and Nebraska hosts a multitude of other ingredients that could find their way into a creative brew. As
for Nebraska yeast, there may only be one strain isolated now, but
you never know what other possibilities are floating in the breeze.
was pitched, therefore altering nature of the yeast itself.
The Nebraska Native crew. From the left: Aaron Carnes, Jason McLaughlin, Tim Thomssen, Doug Finke, Zach Davy, Kim Theesen. Photo by Erin Miles.
11
by Erin Miles
T
here are many great breweries in Nebraska and even more are popping up across the state. Not only is this promising for the craft beer industry and local economies, it presents great opportunities for a variety of fun road trips. So, gather up a few friends and hit the road. Of course, make sure to have your designated driver in tow, who you should repay graciously with gas money, free food and of course a beer or two when you get to your final destination. Perfect Pour did just that. Due to hitting the road a little later in the day, we were only able to make it to four of the breweries listed below on our afternoon adventure. However, it is entirely possible for the same idea to be extended into a fun, relaxing, scenic and delicious weekend getaway given Nebraska is home to 33 breweries (with 8 more currently in planning). Check out the list on the next page of all the Nebraska breweries.
THUNDERHEAD BREWING - Kearney, NE: Thunderhead opened in 1999 and has been brewing a diverse array of unique brews ever since. From their Cornstalker Dark American Wheat brewed with malted Nebraska corn to their fully hopped Cropduster IPA, everyone will find something they like. Their taproom, located in downtown Kearney, has 23 tap handles featuring all of their different brews, their handcrafted root beer and cream soda, and two to four rotating selections from other local breweries. Drinking beer can work up an appetite and the Thunderhead kitchen is ready to please with pizzas and calzones from their woodstone Pizza oven and some of the best pretzels you might ever have. www.thunderheadbrewing.com FIRST STREET BREWING - Hastings, NE: First Street opened in October of 2016 and has quickly become the local hang. This couldn’t please the owners more as one of their big focuses is fostering community as well as brewing quality beer and using local ingredients. The taproom has plenty of seating, roll-up doors for nice days and a street side patio, making it a perfect spot to gather and enjoy some tasty brews. Sixteen taps bear their seven standard beers, various seasonals, occasional local guest taps and their newest addition, handcrafted Kombucha. Want some live music with your beer? The first Wednesday of the month is Jam Night. An open stage welcomes everyone and every skill level. Those who share the music enjoy half off pints all night. Visit their website and join their mailing list to stay informed of more events. www.firststreetbrewing.com
BACKSWING BREWING -Lincoln, NE: Opened in November of 2016, Backswing Brewing Company was started by by three golfing buddies who began home brewing when family life called them to spend more time at home instead of out on the course. Located in the old Blue Blood facility, the comfortable and welcoming taproom looks in on the brew house and has a nice-sized patio to enjoy those nice Nebraska days. Their sixteen tap handles provide a selection of their brews, which they plan on continuing to innovate and expand. In addition, they feature several local guest taps and have fun creating beer cocktails from time to time such as the tasty, refreshing combo of Backswing Wheat Ale and Curve Ball Cider from James Arthur Vineyards. They hope to be packaging their beer later this summer so whether you are at the brewery, a bar, at home, or on the links you will be able to enjoy a Backswing beer. Follow them on FaceBook @BackswingBrewingCo
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PRAIRIE PRIDE BREWING - Grand Island, NE: Located in the Railside District of Grand Island, just on the northern edge of downtown, Prairie Pride is a great spot to get together with friends and enjoy some locally crafted, refreshing brews. They have 16 beers on tap, with the two most popular being the Islander Porter and the Wild Prairie Blond. Their logo, the “Hopffalo,” is a symbol of the mutual importance Prairie Pride emphasizes on place (the buffalo) and craft (the hop). Both entities resonate in their brewery, from beer names to involvement with the community. One example of local partnership happens the last Thursday of every month when Prairie Pride partners up with local Irish pub, McKinney’s, to do food and beer pairings. www.prairiepridebrewery.com WHITE ELM BREWING - Lincoln, NE: White Elm opened its doors in the Fall of 2016 and has been a very welcome addition to the Lincoln beer community. Beers that pour from their 12 handles cover the gauntlet of styles, but White Elm’s passion is with the funk: farmhouse style ales, saisons, biere de gardes and the like. However, if you are one who prefers funk in your music rather than your beer, you are certain to find a White Elm beer to your liking. From malty to hoppy, they cover it all. The comfortable and open taproom is a great spot for gatherings big and small. It’s also dog friendly, in case your four-legged pal doesn’t want to be left out of the fun. www.whiteelmbrewing.com FAIRFIELD OPERA HOUSE BREWERY & GRILL - Fairfield, NE: Built in 1894, the historic building was originally home to a grocery store and opera house and is now home to a restaurant and brewery. The restaurant opened in 2006, and in 2014 they added on space for a banquet room, where you will find a small three-barrel system nestled in the corner. Their three beers, Ox Bow Brown Ale, Little Blue Kölsch and Liberty Farm Pale Ale are brewed year round and only available at the Opera House. Beer is not the only locally sourced spirit you’ll find to enjoy, mind you. The owner/brewer also has a vineyard and sources the grapes to Prairie Creek Winery, who use them to make a wine exclusive to the restaurant. www.fairfieldoperahouse.com
Benson Brickway Farnam House Infusion Jaipur Jukes Ale Works* Kros Strain* Lucky Bucket Nebraska Brewing Co. Pint 9* Scriptown Upstream Vis Major*
STATEWIDE
more
Blue Blood Boiler Code Beer* Empyrean Get Lost Brewing Co* Misty’s Steakhouse & Brewery Ploughshare Zipline
OMAHA
LINCOLN
LOOP BREWING - McCook, NE: Gracing the Nebraska beer scene since 2011, Loop Brewing is located in the old ice house next to the tracks on the south side of town. With eight beers to choose from, including rotating seasonals, and a diverse menu featuring pizzas from their brick oven, Loop Brewery boasts several reasons why it should be on your list of places to visit. If beer and pizza doesn’t tickle your fancy, never fear: Their menu provides plenty of other options, along with homemade potato chips, and the bar can whisk up anything from a martini to their homemade root beer or cream soda. www.loopbrewingcompany.com Bolo - Valentine Bootleg - Taylor Brush Creek - Atkinson Bottle Rocket - Seward Gottberg - Columbus Kinkaider - Broken Bow Lazy Horse - Ohiowa Pals Brewing* - North Platte SchillingBridge - Pawnee City Scratchtown - Ord Soaring Wings - Springfield Steeple - Hastings* * opening soon
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THE STAR CITY’S CROWNING CELEBRATION OF CRAFT BEER by Annie Ellis | photography by Josh Fiedler & Mitch West
15
Now more than ever in Nebraska, the community is rooting for micro over macro when it comes to the beer market.
W
e are in one of the greatest times to come together,
“There are a lot of craft beer drinkers that go into Ramos
and say, ‘I didn’t realize you guys had this selection,” Gutsche said. “Or you walk into Tavern. Who knew Tavern has so many
craft bottles and cans? Just because they don’t have draft doesn’t mean they don’t have good beer.”
Gutsche said Lincoln Beer Week’s biggest issue in years
drink and be merry, all while supporting our local
past is brand dilution, in the sense that too many events were
Lincoln Beer Week is a seven-day, city-wide celebration of craft
“This year is going to be a little bit more structured as far as
breweries, bars and bottle shops.
beer that started in 2013 and features several craft beer-themed
events in breweries, bars and bottle shops around town. Zipline Beer Hall Manager Diana Gutsche helped co-found the celebration.
“Lincoln Beer Week is a time to drink what’s good,”
Gutsche said. “It’s about food, beer, community. You don’t have to
nerd out about it. ... It’s a time to connect hop growers, breweries,
going on simultaneously.
calendar goes just so that we’re not seeing so much overlap like we did years prior,” Gutsche said.
The Lincoln Beer Week Board of Directors and venue
participants are striving to provide events in each neighborhood
of Lincoln. Hopefully, Gutsche said, this helps foster new customers at new venues.
retailers and customers.”
ADVENTURE IN COMMUNITY The 2017 Lincoln Beer Week will take place during American Craft Beer Week, from Monday, May 15th through Sunday, the 21st. The
main goals of the celebration are to get people out into the community drinking craft beer and to hopefully craft new fans, as well.
Lincoln Beer Week’s self-prescribed purpose is to “promote,
advance and celebrate the craft beer movement through education, enjoyment and community.”
As of early April, there are at least 20 participants registered to
host events. Many of these venues already have a healthy customer
base who regularly imbibe in microbrews, though there are still so many folks in the market who may not even know where to start.
To assist attendees new and old, LBW launched its own
smartphone app in 2016, debuting a passport feature that allows users to search events and check in at each venue they visited. The free app is available again this year.
“The whole idea behind the passport was to encourage
you to break out of your norm,” Gutsche said. “You may go to
Moran’s on a regular basis. You may go to Jake’s on a regular basis. But I want you to jump out of your norm and know that even as a
non-craft beer drinker, you can go to these certain locations and they’ll have safety beers for you.”
Lincoln Beer Week’s mission of getting people out and
about isn’t just aimed at those who haven’t been to different craft beer locales around town, but also the craft beer drinkers who might get comfortable at their favorite cozy spots.
A Lincoln Beer Week business participant reads information at a meeting earlier this year. Photo by Mitch West
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“That’s the beauty of the relationship between brews and its surrounding community. When it draws people in, it is ultimately up to that person as to how deep they want to go in experiencing the enjoyment of craft beer.” 1867 Bar owner Kelsey Graves is participating for the
first time this year since her establishment at the corners of 14th and O streets opened in mid-2016. The theme
surrounding her bar is “Drink local,” having 14 taps that
regularly feature Nebraska-made beers. Graves is already well-versed in hosting events at her bar to gather people for all kinds of reasons.
“Our pint nights that we do every month have been taking
off,” Graves said. “With Scratchtown, we had four barrels and we
sold all of them that night. We’ve been mixing it up with standup comedy and calling it ‘Pints and Punchlines.’”
Events on tap for Graves’ patrons at 1867 during Lincoln
Beer Week include a Blue Blood Brewing Beer Olympics, Infusion Plinko and a possible minature golf course. Her favorite event, though, has been taking almost a year to plan. She calls it Clean Up For Kegs.
With a goodwill donation to the Nebraska Game and
Parks, all participants will pay $15 up front when they arrive at
the bar in the early afternoon. Once the troops are assembled, each person will be put into a group and assigned a local lake
or an area of a lake and given two trash bags. Upon filling said trash bags, each group will meet up with a designated
volunteer who will take the bags to be disposed of properly. As each person finishes, they will file back to 1867 to drink off a local keg.
Meier’s Cork and Bottle will participate for the second
time this year and are excited about what’s in store for the
week-long 2017 celebration, as well as the future of LBW. Manager Joe Delp has worked at Meier’s for six years, the last three of which included beer buying responsibilities. He has tons of ideas flowing constantly, and says there has to be such creativity these days.
17
“Last year we tried to come up with new, unique and
interesting ideas to try to make a splash for our first year in it,” Delp said.
With such a rich history in the wine business, they hosted
a “Zipwine” tasting, which paired Zipline beers with wines that matched flavor profiles, helping customers on both sides of the
vineyard fence cross it and try something they may not have thought of before.
Another event they hosted invited Kolby Wood of White Elm
Brewing prior to his Lincoln taproom opening in November 2016.
“Kolby was gracious to bring three different kinds of beer
that he was planning on having at the brewery, tapped them here, and gave out free samples,” Delp said. “It was the first sneak peek into White Elm; come meet Kolby, and get a taste for what he’s about. Casual, fun stuff.”
The event drew so many people that Delp directed traffic
for their overflowing parking lot.
It’s the hope of all Lincoln Beer Week’s registered
participants to have such a steady stream of local consumers who are eager to try new and different things. Education for those consumers is an important part of the celebration’s mission.
“I think education is quintessential to the customer
base,” Gutsche said. “I think in order to attain new customers, you have to make the product attainable. You have to
encourage them not just through education, but patience. You have to be patient with them and be willing to explain to
them. And when you’re excited about it, they’re going to get excited about it. It’s this weird reciprocal relationship with beer because it’s just not that tough. But it is if you want it to be. But it doesn’t have to be.”
That’s the beauty of the relationship between brews and its
surrounding community. When it draws people in, it is ultimately up to that person as to how deep they want to go in experiencing the enjoyment of craft beer. FINDING NEW PATHS This goes for the market of craft beer venues as well. There
are pockets of Lincoln that have not yet gotten involved with Lincoln Beer Week, especially down south, Gutsche said. The
Local bar, found in south Lincoln near 27th and Yankee Hill, is a new participant this year and will represent a section that
hasn’t previously been reached. Over three-fourths of registered participants are downtown.
Lincoln Beer Week business participants meet at Blue Blood Brewing Company for a meeting about the 2017 local craft beer festival earlier this year. Photo by Mitch West
The close proximity between those involved in the heart of
Lincoln allows for customers to go from place to place with ease, especially if using one of the rickshaws that will be in operation
on Friday evening during Lincoln Beer Week. There will even be
moment to grow with our retailers, giving that moment to
grow with our customers and not overwhelming either one,” Gutsche said.
“I feel like we (the industry in Lincoln) do travel a little
a passport check-in option when utilizing this service.
slower when we decide to make some change. It takes a minute.
Omaha Beer Week has with their three-tiered Saturday bus tour,
have to come to that decision on our own.”
This isn’t quite like the transportation set-up that neighboring
but then again, they are technically one year ahead of Lincoln,
Not because we need to persuade each other, it’s just because we
celebrating their sixth anniversary this past February.
CONVERGENCE
are two very different markets,” Gutsche said. “The thing with
to officiate it as a non-profit, able to pass on its profits to the
“There’s no way to combine us and compare us because we
The next goal for Lincoln Beer Week? Gutsche’s vision is
Lincoln Beer Week is that we’re not trying to snob it up and be
community. None of the board members are paid for their time
any better than they are. That’s not why we do this, at all in the
slightest. All we’re doing is providing a service to our customers;
and effort funneled into the project.
“I’m not saying that we’re seeing a billion dollars come
we’re trying to provide a responsible service for our retailers and
in or anything, but (the idea is) for us to actually produce
we can learn from Omaha, and I’d love to.”
area and give back to the community because we can,” Gutsche
our customers to co-mingle with each other. And there’s things
Lincoln Beer Week organizers are sharing the love of craft beer
with the community, reaching more and more individuals each year.
“I think in the last four years we have stayed very
attuned to our market, slowly branching out, giving that
something worthwhile within the craft brewers and brewery
said. “I’m hoping we’ll sponsor a little bit with Brave New Barrel Fest this year and then potentially (donate more) from
here on our back into the community. So that’s what it’s all about! The people.”
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Brave New Barrel Fest is somewhat the last ‘hurrah’
of Lincoln Beer Week, bringing breweries, businesses, and consumers together to benefit The Bay, an indoor, non-profit
skate park for the kids of Lincoln. An invitational festival all on its own, it will offer some of the industry’s best barrel-aged, sour
and wild ales out there. Participating breweries will be announced on their website closer to the time of the event.
“It’s cool how for a week - even though it’s evident all through
the year – but for that one week capped off with this awesome
barrel fest that Zipline does, we can all go under one roof and lift a
glass at the end of it,” said Joe Delp of Meier’s. “I see customers, I see the guys from Moran’s, I see Jamie from N Street, and we’re all there for the same reason, and that’s the coolest thing.”
The enthusiasm of everyone involved with Lincoln Beer
Week is contagious. Talk to anyone in the craft beer community
about what their business is like and you’ll find the same themes resound: a love for community, encouraging education and the best part of all: coming together with friends and toasting to some of the best beer of this time.
For more information about the 2017 Lincoln Beer Week,
check out its Facebook page and its website, lnkbeerweek.org.
Brave New Barrel Fest at The Bay is the traditional closing seal of Lincoln Beer Week featuring some of the best barrel-aged beers. Photos by Josh Fiedler
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WHEELSTHESKY IN
NEBRASKA’S OLDEST BREWERY HAS SOME BIG PLANS by Annie Ellis | photography by Dustin Rutledge & Fidel Matos
Seize the day. Use your resources wisely. Preserve tradition for future generations.
T
hese qualities are strived for in this day in age, where
simply existing in this society means one is most likely
going at an overwhelming pace. Still, culture in the state
of Nebraska has maintained that steady “good life” spirit.
In 1990, there were a total of 284 craft breweries open
ALIGNMENT Once the idea for Empyrean and Lazlo’s was conceived in the 1980s, it still took a great deal of dedication to lay the
groundwork for something of this nature to be possible. Not only did they need someone well-versed in making beer, but
Nebraska’s liquor laws did not have anything in place defining
what a brewpub was, nor allowing it to exist. The union between brews and cuisine needed some counseling before it could unite in holy matrimony.
One of the Nebraska Senators in the Legislature at this
in the entire United States. Now? Most recent data from 2015
same time, Dave Landis, was compelled to help local Lincoln
the vision of Empyrean Brewing and Lazlo’s Brewery & Grill
founders’ vision. This bill that would allow brewpubs to operate in
shows 4,269. This remarkable influx of growth aligned well with founders, Brian Boles, Eric Schafer and Jay “Lazlo” Jarvis.
Twenty-seven years later, Empyrean Brewing remains the first
and largest operating brewery in the state of Nebraska while further expansion is in the works. The brewpub’s current flagship location
businesses grow, and went to bat for the establishment of the
Nebraska was in conception from 1986 to 1989, and finally passed in early 1990. Empyrean and Lazlo’s could move toward fruition. Their next goal was to secure their head brewer, Rich Chapin.
Chapin was running a bicycle shop called Flatland Cyclery
in the heart of Lincoln’s historic Haymarket district will have a
at 11th and Arapahoe at the time Empyrean’s originators sought
taproom and whiskey distillery, a first time craft for the company.
home brewer, having won a national award for his own recipe.
new sister station a few blocks south, complete with a brand new
The visionaries are once again taking on an industrial fixer-upper in the name of maintaining the area’s old charm. The new space is at
7th & M and is slated to open in “two to three years, give or take.”
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him out. It was known in the area that he was an accomplished “They found me,” Chapin said. “I happened to be the
journeyman brewer of the state at the time. They told me, ‘Do
what you know. Let us know what you need. We got your back.’”
Chapin was hired January 25, 1991, and his personal
recipes were adopted, creating the core beers that have been
with Empyrean from the beginning, most notably the Chaco Canyon Gold, Luna Sea ESB and a variation of a brown ale.
sometimes with up to 100 people. Always open to the public and at no cost to the visitor, this is what’s now known as Empyrean Beer School.
On the first Monday of each month, everyone is given a
Their own Third Stone Brown was created in 1994 and was the
ticket and gathers in the fermentation cellar to have a free pint
have remained the same despite grain modifications made to
Empyrean beer names on them and allow the visitor up to two
first beer made by Chapin after Empyrean’s inception. All recipes accommodate overall availability and cost, and the addition of honey in Chaco Canyon. A STAR IS BORN In the beginning, the beers were purely named after their coloring instead of styles, like gold, amber, and stout.
“Bass and Chesterfield were about the only two beers
before the tours start. Each grouping of tickets has specific
free beers. The names of the groups are called every 15 to 20
minutes to keep the operation running smoothly. It’s typical for
Chapin and Operations Manager Jim Engelbart, who started in 1994, to each run a station within the brewhouse that features beers from outside their own brewery to display the different styles available in the market.
“This goes back to ’98 when craft beer was relatively
available on the market,” Chapin said. “When the doors to
new, so they used the different kinds to educate the students
press because it was the first brewpub opening in Nebraska. They
of everything from writing beer descriptions to acting as an
Empyrean/Lazlo’s opened, it was non-stop. Opening got a lot of ran out of beer on day two – owners were sampling to a lot of
people, and the taps were coming right out of the serving vessel, which held 250 gallons a piece.”
That was March 20, 1991, the opening day of the 710 P
on beer styles and tastes,” Engelbart said, who does a little bit everyday problem solver. “The idea is to get people down here
to get to know their beer, but educate about beer in general. The public is served very well with that knowledge.”
All year long, plans are made to brew and release their
Street location. They sold out of beer the next day.
core beers, their one-of-a-kind, limited batches dubbed “Carpe
customers who weren’t used to styles apart from lagers, stouts or
based on the “most prevalent style,” per Chapin. The play on
Education was one of the next pieces of the puzzle for
brown ales like Newcastle. Even then, options for each style were very limited unless one home brewed themselves.
Brewem” and their seasonals. The Carpe Brewem beers are words describes how one should “seize the beer.”
“People understood stout because of Guinness. But you
KEEP ON TURNING
There wasn’t much space to show people where the magic
scene. The “Empyrean Brew Crew” collaborated with HyVee
couldn’t say ESB,” Chapin explained.
2017 has already brought some exclusive brews on to the
happened in the original brewery location where McFarland &
on a Chocolate Cherry Stout that was released for Valentine’s
Sons now resides – only about three people could have standing room at one time, and not very comfortably. It was in 1996
when a new fermentation cellar was constructed in the historic Haymarket’s Coffee & Spice Building, which neighbored
Lazlo’s. Further expansion occurred in 1998, allowing them twelve 15-barrel tanks and five 30-barrel tanks, where they
Day, while the Good Life Lager helped celebrate Nebraska’s sesquicentennial, or 150th birthday. This lager is not just any
porch-sitting, chair-rocking helles – it comes in at 7.3 percent
ABV that includes 37 pounds of corn to commemorate Nebraska being the 37th state inducted into the United States.
As Empyrean continues to release new recipes, work
almost always have 10 different types of beer fermenting. 2001
is ongoing at the new brewhouse, tasting room and whiskey
west side of the current Lazlo’s Bar & Grill space.
Gold buildings that parent company Telesis Inc. purchased to
is when the brewhouse equipment found a new home on the
Amid the growing space, Empyrean wanted to invite the
public in for an even deeper experience by offering brewery
tours. While it initially attracted fans of craft beer, eventually there were lines outside the door prior to tour entry time,
distillery. The space will occupy one of the few former Meadow renovate and restore.
Having been a former ice house and later a dairy plant,
these extremely solid buildings have the foundations laid out for what Nebraska’s oldest brewery needs to expand not only their
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own brand, but hopefully another wing of the bustling Lincoln
Perhaps one day, the historian for Telesis, Inc., who
Haymarket as well, which some people are already calling
happens to be founder Brian Boles’ father, will leave proof of
seven buildings on the block have already been rehabbed to
an energy-efficient new brewery, distillery and taproom.
“SoHay,” short for South Haymarket. A total of two out of the house the newest offices for Data Security, Inc.
Telesis Inc., the parent company of Empyrean and Lazlo’s,
operates Data Security Inc., and FireWorks Restaurant. The company employs a few hundred people in the Lincoln and Omaha food service market.
The ‘Telesis Solar System’ encompasses dual meaning
in their spread of successful businesses in addition to their goals of being a completely energy efficient production. They already utilize a geothermal system in the South
what a challenge it once was to convert an old dairy plant into Empyrean was originally going to be called “Big Bang
Brewing.” One of the founders was on a Celestial Seasonings tea kick, which roused conversation of celestial-type themes,
and even history of Babylonians and Egyptians. If there was one thing this culture did better than beer, Engelbart said, it was
study the stars and the planets. Myths, legends and lore came out of these studies, which created a theme for them to use
when naming each of their beers and telling these beers’ stories. Big Bang Brewing happened to be trademarked already
Lincoln Lazlo’s location, and found it paid for itself within
and unavailable for Empyrean to use. The trademark owners
and whiskey distillery already has 940 solar panels installed
idea; it’s up for debate as to which one of the founders claims
18 months. The new building that will hold the taproom on its rooftop.
“At first glance, the drains are already in the floor, there’s tile
everywhere, we’ll just move in! It’s like, ‘No… this is crumbling,
this floor will give out if you put a tank on it…’ The layers below are even worse than the layers you can see,” Engelbart said.
never used it, but the name Empyrean was thrown out as an it. This discussion led to finding the ancient Greek meaning
of Empyrean heaven being referred to as the “celestial vault,” which, for many beer lovers, is absolutely appropriate.
Keep up with Empyrean’s star-scribed plans for new
recipes and the unveiling of its next vault by visiting www.empyreanbrewingco.com.
Empyrean offers samples of their full beer line including seasonals when available.
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BEER HAVEN
The Happy Raven Lincoln, NE
by Megan Rice | photography by Fidel Matos
A
midst the lively bar scene in downtown Lincoln,
West Virginia for a job offer in Charlotte, North Carolina,
Happy Raven. Owner Matt Meyer saw the community
through. After applying all over the country, he was offered a
Nebraska, you will find a local craft beer bar, The
was in need of a craft beer-focused bar, one that allowed patrons
to enjoy a quality beverage in a relaxed, smoke-free environment. “I wanted it to be all about the beer. Some place with low
music where you could talk and converse with friends,” Meyers said. “Sort of like a Cheers, but with good beer.”
The bar, which opened in November of 2015, has already
earned an impressive reputation. The Happy Raven was named Nebraska’s Best Beer Bar in 2017 by CraftBeer.com. According to CraftBeer.com,
“Readers were asked to
nominate their favorite craft beer bar in their state and fill out a
short survey about what makes it so great including atmosphere, staff, beer selection and special events..”
position in Lincoln, Nebraska.
“I applied online to different beer manager jobs and
Miller Time Pub & Grill replied saying they needed someone immediately,” Meyers said. “The furthest west I had ever been before that was Chicago.”
He said that while local bars offered a nice selection, none
were doing what he wanted to do. Nebraska offered the opportunity to bring something new and unique to the community.
Three months after settling into the good life, Meyers
haphazardly browsed businesses for sale with no intention of purchasing what is now The Happy Raven.
“I literally Googled ‘businesses for sale,’” he said, “I came in
Happy Raven has 18 beers on tap and 100 canned or
to look at it, not really expecting much...We started talking price
number of wines and spirits, Meyers says sales are almost entirely
Meyers saw potential in the space. The large size would
bottled beers to choose from. While they serve a very limited
and everything became serious.”
made up of beer.
allow guests to be social with friends or find a cozy corner to work
the Midwest by way of craft beer. Originally intending to leave
for patrons to intermingle and get to know their bartenders.
A native to Baltimore, Maryland, Meyers was brought to
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Meyers set his sights elsewhere when that opportunity fell
in. It was large enough to accommodate parties and small enough
A mere few weeks later he became a business owner. He named
“I’ve been going since nearly the beginning of the place,”
it The Happy Raven as a quirky and special nod to his hometown.
Lutt said. “I’ve gotten to know the bartenders and the owner well.
walk through door frames lined with beer bottles and walls
bars you feel like you are competing with everyone else to be heard.
The love of craft beer radiates from the space as customers
donned with metal beer signs. The big focal point are the two TV
monitors above the bar, which show the name, type, brand and
They are great at being very personable with any customer. Other It gets busy like any other place but never feels overwhelming.”
The Happy Raven thanks their regular supporters through
statistics of each beer on tap, as well as its keg level.
the Loyalty Program. Rewards are given at various milestones
experience working in bars. He says the Raven is easily set apart
(A group of ravens is called a conspiracy.) Points are earned
The Happy Raven bar manager Ben Wozniack has 13 years
by its craft beer focus.
“It’s all about the beer, whether it be as simple as providing
the best possible options or as complex as teaching someone
enough to discover that craft beer isn’t all dark and scary,” he said.
such as their T-shirt that reads “I am part of the conspiracy.” when customers order a full pour of a unique beer that is on tap. The blackboard on the wall facing the bar features the top 10 participants, who are in an endless race to the top.
“The rewards program is a nice bonus,” Lutt said. “There is no
The high quality beers served on tap typically do not last longer
pressure to finish by any deadlines. And the gifts are a nice reminder
with the help of his distributors based on what he and his staff enjoy.
The Happy Raven has become a favorite for beer
than one to two weeks. Beers are hand selected by Meyers himself
Adam Lutt, who works at Blue Blood Brewing Co., is a
regular at The Happy Raven. He frequents the Raven for its rotating beer selection and the people.
“Other bars boast a large array of taps, and the selection that
come with,” Lutt said. “The Raven is smaller but better curated. They change their lineup frequently allowing for fresher drinks.” In addition to the diverse and delicious beers, The Happy
Raven offers a one-of-a-kind atmosphere.
“There aren’t many bars where I would feel equally
comfortable reading by myself or playing a raucous game of pool
that you’re not just a consumer but someone the bar welcomes.”
aficionados and newcomers alike. This was exactly what Meyers
and Wozniack hoped for and they plan to foster that in the future by working to introduce more people to craft beer.
“I’d like to be a ‘must-see’ in Lincoln, Nebraska, for visitors,”
Wozniack said. “We have so many world-class breweries right
here. ... If people keep supporting places like the Raven, things can only get better!”
The Happy Raven updates its ever changing tap list on
Untapped, and on its Facebook page @TheHappyRaven.
with a bunch of friends,” Wozniack said.
The bar not only has a dartboard and pool tables, it also hosts
a huge vault full of board games and a Nintendo 64 in the corner. Social media followers and bar goers are familiar with the
bar’s tap takeovers, food pairings, trivia nights and different beer fests such as Hop Fest, Sour Fest and Stout Fest. These events encourage more guest engagement and camaraderie.
Meyers says that is what he loves most about the industry
and has tried to replicate this relaxed sense of community in his bar, allowing anyone to feel welcome.
“We have so many regulars that come in all of the time and
they became friends through here,” Meyers said. “It’s a community that loves coming back. It’s a nice, close-knit community.”
The small wait staff of five, four of which are Cicerone
Certified Beer Servers, are knowledgeable about the selections
and always try to make craft beer and conversation approachable to newcomers and old friends.
An Edgar Allan Poe poster with an ode to beer is representative of the raven-themed decor at The Happy Raven.
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Something Seasonal by Annie Ellis | photography by Fidel Matos
S
pring comes in many different flavors across the country: crisp and cool, warm and balmy, and
sometimes even a little treacherous with increasing
storms as these temperature extremes dance with each other. Alas, opposites attract to help bulbs bloom, brilliant green hues appear, and inspire new life. Splash your senses with these beer finds for the spring season.
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Runoff, Odell – Fort Collins, CO In the mountains of Colorado, spring may still include some powdery
mountains that allow winter sport enthusiasts to partake in through mid-March. At some point, the snow must go and melts into the streams and rivers. This provides such natural beauty for so many to
enjoy, like this IPA’s rich amber tone. A caramel-like aroma comes through with a brisk pine flavor, much like the sap coming out of a
pine tree in the forest. A rare style combination like this deserves to see the sun come out tomorrow, and through all the days of spring.
Tartastic, New Belgium – Fort Collins, CO
Hotbox, Oskar Blues – Lyons, CO
This delightfully crisp ginger and citrus sour ale provides a
If you like your coffee strong, then you might love this 7.2
the funky/sour beer pool just yet. Its light carbonation leaves the
beans and a creamy latte. These newer breeds of coffee beer
shandy-like experience for those not entirely ready to jump into tongue with a spark of bubbles, and then disappears again almost
as quickly. A sniff and taste of ginger subtlety throughout cleanses the palate and all the dead winter blues. Seemingly a style in and
of itself, the flavor is not initially assertive. This pale golden liquid lends itself to the warmer spring days, when cleaning the yard needs a 4.5 percent boost of happy.
Hibiscus Saison, White Elm – Lincoln, NE
percent blonde hued coffee IPA that smells of roasted coffee don’t match the look and the feel of a typical morning cup of
joe; one’s tongue is intrigued by Simcoe hops, cacao nibs and blueberry touches. And while the name Hotbox might imply that they definitely reside in Colorado, it is also the name of the
roaster who uses Ethiopian coffee beans which are cold brewed prior to being infused with the beer. Rising out of bed is no issue when this brew’s aroma is in the air.
If this beer was a flower in a garden, its brilliant crimson tint would
The best part of seasonal beer is that it can be brand new or a
offered in the spring. Thank goodness for the uprising of floral
a new leaf and try some new brews for a season that is upon us.
be a nice accent to the other usually sunny shades of citrus typically
mixtures like this one that helps invigorate taste buds.The natural
tradition that is anticipated every year. It’s the perfect time to turn
qualities of a saison allow the yeasty nose to tame the sweet aroma of hibiscus nectar. Its appearance is overcast with freshly squeezed red currant juice, and finishes a bit dry as well as tart. Forecast for the rest of the season displays rotating crowds around this ruby red beaut. Beer Camp, Sierra Nevada – Chico, CA At first whiff, one would think they were at a Willie Nelson concert with the pure dankness. As India pale ales go, the
bitterness seems intense at first, but lightens up with each
guzzle. With five different varieties of hops used, not including the experimental varieties, it’s no wonder there is some sort of
magical feeling that comes with every encounter. The creators behind this straw-colored American IPA are also hosting an
eight-city beer festival tour in which they have collaborated with 12 other breweries on during the month of June.
Lemondrop Pale Ale, Zipline – Lincoln, NE Citrus is fair game with warmer weather brews, but it takes a
certain standard to create such a pleasing variety of natural
lemon flavors only through the addition of Lemondrop and
Citra hops. The nose is clean and somewhat sweet, unlike folks who experience the worst of their allergies in the springtime. A delicate bitter and slightly malty after-taste remains true to the
American pale ale style, but never overpowers. When life gives
you Lemondrop, pour a tall glass of this deep gold treasure. Visit one of the two local institution’s tap rooms or one of our locally owned bottle shops to experience this for yourself.
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COOKING with
by
CRAFT BEER recipe by Brandon Fowler | photo by Fidel Matos
Beer Caramel Syrup This syrup is a very pourable beer caramel sauce. It’s perfect over waffles with whipped cream and pralines, or over a warm bread pudding. For beer, you want something dark, sweet and with very low IBUs (around 30 is good). A pint of Brickway Maple Pecan brown ale inspired this recipe, so that would be a good one as well.
– 2 cups Boulevard’s
1. Over medium heat, reduce beer by half in a large sauce pan.
– 1 cup brown sugar
to the mixture to avoid burning the sugar mixture.
– 2 tbsp unsalted butter
caramel smell. The sugar should be dark, and just shy of a little burnt.
Rye On Rye On Rye – ½ tsp maple syrup
– 1 cup heavy cream – pinch of salt
2. Add sugar and syrup. Avoid the temptation to stir the pot. Pay very close attention 3. Add in butter when the sugar has started to bubble. The mixture will have a strong 4. Whisk in heavy cream and butter. The mixture is going to bubble up, so make sure your mixture does not bubble up above a fourth of the height of the pan.
5. Add salt and continue to cook down until the caramel gently coats the back of a spoon. 6. Refrigerate until you’re ready to serve.
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