Perfect Pour Magazine - Jan 2016 by Perfect Pour Magazine

CONTENTS

PAWS 3 BEER A new way to share craft beer with your best friend.

WITH FOREIGNER 5 INTERVIEW The legendary rock band talks with us about some of their favorite brews on the road.

YOUR GLASS 7 KNOW In this issue we go over snifters and goblets. What are they, and what goes in them.

GOLD 9 BREWING Scratchtown Brewery is making waves in the craft

beer world, and their community plays a big part.

15 WANDERLUST We went to the KC Brew Fest and found some brewers you need to know about.

TO BLOW UP 17 ‘BOUT Say hello to Bottle Rocket, Nebraska’s newest

COOKING WITH CRAFT BEER 28 We show you a Porter BBQ Sauce that will make you love your favorite bbq foods even more.

30 DIRECTORY

brewery, which recently opened in Seward.

BOTTOMS AND CONTROLLERS UP

22 We look at what styles of beer go best with your favorite video game genre.

SPOTLIGHT 25 BREWER Today’s spotlight is on brewer and founder

of Green Acres Cover Crops, Nate Belcher.

Contributors

Jay Ferguson Erin Miles Megan Rice Matthew Rutledge Jordan Tate Mitch West

Photography

Editors

Maggie Blur Annie Bohling James Crowl

Designers

Fidel Matos Dustin Rutledge

Josh Fiedler

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BEER PAWS IS EXPANDING THE CRAFT BEER EXPERIENCE by Erin Miles | photography by Erin Miles

rystal Wiebe, founder of Beer Paws, didn’t know when she started selling dog collar bottle openers in 2013 that two years later she would find her house, her oven, and her life taken over by a successful and growing enterprise. Beer Paws provides an assortment of dog products for beer lovers, including, but not limited to their top selling dog biscuits, custom made bottle cap dog collars, “Drinking Buddy” t-shirts and hoodies for dogs, and doggie beer, a concoction made from beer malt, beef broth and glucosamine to promote joint health. Wiebe, a 2000 Beatrice High School grad, earned a dual degree in journalism and English from the University of Nebraska Lincoln. After graduation she has worked as an entertainment writer for the Journal Star, St. Joseph News Press in Missouri, and Pitch out of Kansas City, to which she credits her introduction into the world of “good beer.” She

currently works for Staples as head of their social media, but decreased her hours to half time in early summer of 2015 to focus on Beer Paws. SOLVING A PROBLEM Beer Paws’ beginning was simple and unexpected. Wiebe said she would always find herself without a bottle opener, but she always had her dogs with her. There she was, an animal lover who enjoys good beer needing a solution. Weibe thought “other people had to have found themselves in a similar situation at some point,” and, Voila! a business opportunity was born. Wiebe sold her first dog collar bottle opener in May of 2013. She also had koozies and wine stoppers available. In November of 2013, she added custom dog collars studded with bottle caps and dog biscuits made with brewer’s

spent grain. Despite the wide range of product availability, the dog treats are what catapulted her business venture into the successful upward spiral she is currently riding. The dog biscuits not only took her business to the next level, but also fostered a great collaboration between herself and a growing list of respected and talented brewers. Spent grain is the used malts and other grains left behind after most of the sugars and proteins have been extracted during the mash phase of the brewing process. These grains not only add certain distinct flavors and characteristics to the beer, they also provide the sugars yeast will turn in to alcohol during fermentation. Considering the important roles the grains play to our beer enjoyment, it isn’t surprising they constitute up to 85% of a brewer’s by-product. There are many things brewers can do with spent grains from compost to animal feed to biofuel, as exemplified by Alaska Brewing in Juneau who power their entire brewery with their spent grain. EXPANDING THE CONCEPT Wiebe saw this concept as a great opportunity for Beer Paws. She started reaching out to homebrewers and from there her network of cooperating breweries grew. She currently uses grain from 15 different breweries between Columbia, Missouri to Lincoln and Omaha, including, but not limited to, Zipline, Blue Blood, Nebraska Brewing Company, Infusion, and Brickway Brewing. “I want Beer Paws to be a national brand.” Wiebe stated when asked how she hopes to see the business grow. “I want Beer Paws to be the one they (brewers) think of first when they hear of dog treats.” Many steps remain before that destiny becomes a reality. She is currently running Beer Paws out of her home in Kansas City and last year she produced around 5,000 (6 ounce) bags of treats. “Home has pretty much become Beer Paws headquarters,” she said. “The oven is running constantly.” Although a home business is the most convenient and feasible option at the moment, it is not a sustainable one as her business continues to grow. Her hopes are to use generated profit and money raised through crowd funding campaigns to invest in a larger facility to support current production and eventually start up multiple facilities regionally to support an expanding market.

Wiebe enjoys seeing the potential of her goals for Beer Paws on the horizon, but is not in a rush. Not only does Wiebe have an entrepreneurial spirit, she also has a sound business mind and the patience to make sure she brings her hopes to fruition in a smart and timely manner. Plus, she is having fun along the way. Her friends and family are her biggest support team in all aspects of production and events. She says they make sure she doesn’t work herself to death, coming over with food and a helping hand, which she repays with good company and good beer. If you are a dog owner, a dog lover or someone who knows a beer-drinking dog lover, keep your eyes peeled for Beer Paws products in your area. You can also check their web site, www.beerpaws.com, or follow @beerpaws on Twitter, Instagram, and Facebook to keep up with product release, retail locations, and events.

Beer Paws owner Crystal Wiebe (left) and Kate Munchoff (right) displaying some of their many products.

FOREIGNER

TALKS TO US ABOUT

THEIR LOVE OF CRAFT BEER

photo provided by Foreigner While on tour, Foreigner stopped in Lincoln and sat down with our own Mitch West and Jay Ferguson to talk about music and craft beer.

uch like music, craft beer is an art that unites people across the world. Just as there are many diverse and unique genres of music, there are an equally countless styles of beer, and a fan-following behind each style. It’s no coincidence that music and beer are common elements amongst all cultures, present and ancient. So, unsurprisingly, music and beer are two great conversation starters. Get talking about your favorites, and you’re likely to find commonalities with just about anyone. We got to do just that with the legendary classic rock band Foreigner! We talked craft beer with Foreigner’s own Michael Bluestein and Bruce Watson.

MICHAEL BLUESTEIN Michael Bluestein, who plays keys in the band, is the type of guy that musicians-in-training view as a role model. He graduated from Berklee College of Music and has played with Boz Scaggs, Stevie Nicks, Enrique Iglesias, Anastacia, and has played in Jimmy Kimmels House band.

“I do know what I like… give me some hops baby!”

What are you drinking? What are some of the beers you like?

“Well you know, one of the guys from Kid Rock’s crew has been hooking us up with this “Bell’s Two Hearted IPA”. I love the big, bold hoppy stuff. When I’m at home in California I drink IPAs from Stone and Lagunitas. I like Sam Adams; I’m a Boston boy so it’s always nice to support a Boston-based company.”

What are some places to visit in California for craft beer fans?

“My wife and I live in Highland Park, which is sort of an up-and-coming area in LA on the east side near Pasadena. There’s this street called “York” where there’s lots of great beer places popping up, and there’s a place called “The York” which has a LOT of craft beers on tap. Also would tell you to check out “The Hermosillo” it has great great apps and plenty of craft beers. Those are my two go-to parts.” BRUCE WATSON Bruce Watson is a man of the people, and an exceptional guitarist. Watson has played with B.B King, Rod Stewart, Christina Aguilera, Elton John, Sara Bareilles and Gavin Degraw, just to name a few.

What are some of your favorite types of beer and favorite breweries?

“When we go to Atlanta, there’s a beer called 421 that I really like a lot. I’m primarily a Guinness drinker. I’ve been turned on to Belgian Ales as well. I’m so in the present tense that I have a hard time remembering certain places. We always test what’s local. I don’t make beer, but I drink a shit load of it though.”

photo by Mitch West Michael Bluestein (left) and Bruce Watson (right) enjoying some of Zipline’s finest before the show.

Brewing, we were able put together a nice selection of brews for the band. Better yet, we got to sit down with the guys and get their feedback before the show. The band couldn’t choose a winner. Their verdict? A tie between Scratchtown’s “Wonder Twins” double IPA and Ziplines limited series “Double IPA”.

Why is it important to you to try local beer?

“It’s fun, and that’s the bottom line. You never really know what you’re going to get. Its really an art form. It’s interesting that when you go somewhere, what may be available agriculturally will be in your beer. Sometimes it reflects what’s happening regionally.”

For the complete article featuring interviews from other members of the band, visit our website

WWW.PERFECTPOURMAGAZINE.COM

As the show approached, we gathered some of our favorite Nebraska beer. Thanks to the folks at Zipline Brewing Company, Scratchtown Brewing Company, and 37th State

KNOW your

GLASS by Jay Ferguson | photography by Josh Fiedler

very beer drinker I know has their own collection of beer glassware sitting at their house. Whether they were stolen from bars they’ve visited over the years or were bought online, their collection of pint glasses is always growing. But, there are many types of beer glasses besides the classic pint. And even then, there are a few different styles of pint glasses. While it may be the most popular beer glass in America today, the pint wasn’t always the chosen one. There is a wide variety of beer glassware available for you to choose from, and they each have their own unique characteristics. Some glassware is designed specifically to help preserve the foam head of your beer, while others are designed to help enhance the color and aromas of your brew. It’s important to remember that it’s more than just a glass that holds your beer; it’s a delivery mechanism that brings out the unique flavors, colors and aroma of your favorite beer. The type of glass you use has the ability to make or break your overall experience. Here at Perfect Pour we feel that beer drinkers deserve the best out of life. Therefore, each issue will feature a couple styles of beer glassware and examine what they can do for you and your favorite beer.

Snifters

The snifter glass is typically used for serving brandy and cognac but a snifter is also perfect for capturing the volatiles of aromatic beers and high gravity beers. The shape helps trap the volatiles, while allowing swirling to agitate them and produce an intense aroma. Perfect for serving slow sipping beers.

Snifter

Goblet

This type of glass looks like the offspring of a wine glass and a goblet. It’s small with a thin stem and footer, but the large bowl on top holds plenty of liquid. Despite how little it can hold, you probably don’t want to fill the snifter to the rim, as it’s typically reserved for beers with strong flavors and aromas that the snifter allows you to experience. This beer glass is typically used for stronger beers, such as Double IPAs and Belgian ales, and is a favorite amongst beer enthusiasts.

Goblets & Chalices

Goblets are one of the larger, more extravagant types of beer glassware. Unlike pint glasses that hold a specified amount of liquid, goblets can be found in a variety of sizes. Goblets can best be described as having a long thick stem, with a bowl sitting on top. Chalices are another common name for goblets, as they have the same shape. Chalices usually have thicker glass walls and may be heavier. You may find some goblets and chalices even have a gold or silver rim. This is merely decorative and serves no real purpose in terms of improving the quality of beer. Goblets and chalices are great choices for heavy, malty beers, such as Belgian ales and German bocks. This type of glassware has a wide opening that is designed to maintain the head and assists a beer drinker in analyzing the overall flavor profile and aromas.

ENJOY!

BREWING GOLD Scratchtownâ&#x20AC;&#x2122;s Success Firmly Rooted In Its Community by Mitch West | photography by Josh Fiedler

Co-owners Mike Klimek (left) and Caleb Pollard (right) preparing the taproom for another busy night

Nestled away in the quaint little town of Ord, in northern Nebraska, sits one badass craft brewery.

lthough relatively new in the market, Scratchtown Brewing Company has made a major footprint in the craft beer world. In 2015, Scratchtown took the gold in the U.S. Beer Open Championship for their American Imperial Porter called “Black Eye.” Gold medals aside, the most important part of Scratchtown is the community they’re a part of. People drive hours to taste the beer Scratchtown makes and meet the guys who make it. In August, we made the drive Northwest to hang out with Caleb Pollard and Mike Klimek to talk about where they came from, where they’re at and where they hope to go in the future. Pollard is a co-owner and the “Chief Mover of Units” of Scratchtown. Pollard and the other owners started mulling over ideas about starting a brewery in 2009 and started in 2011 “earnestly putting the pieces together” of what would become Scratchtown.

PLANTING THE SEEDS After a brew tour at Boulevard Brewing Company in Kansas City, Missouri, Pollard’s (and the others’ ) mind was chockfull ideas. “I was really blown away by their story and how they built a brewery kind of in the dark ages of craft beer with really no support outside of their close circle of individuals,” Pollard said. “For us here, I really looked at the viability of building a brewery on a number of things: the travel that I had done to places like Moab, Utah and places in Minnesota that had small brew pubs that were successful and how places here in Ord never really took advantage of the lake traffic and recreational traffic that came through this area.” The guys finally knew what they wanted to do. All that remained was a great name to tie everything together. Several ideas were tossed back and forth, but nothing felt quite right. That all changed when Pollard was doing some work with UNL. “I was doing a community planning campaign with UNL’s graduate class from UNL’s department of architecture and regional planning,” Pollard said. “We were doing a historical survey of the community to give us some context of where we wanted to go and sitting on my desk was a book called ‘Scratchtown: The History of Ord, Nebraska’, and I took a picture of it and texted it to the boys and we were all like THAT’S IT!”

At the start of 2012, the boys put together their LLC (limited liability company). The next step was financing and then finding a plot of land to open a brewery. “Literally we built something from scratch here in Ord – pun intended – building a 3,200 square-feet facility with an 800 square-feet beer garden to go with it,” Pollard said. “We really struggled with a number of things when building the company and that was: ‘What kind of business do we want to build? And what was our focus going to be?’

“I want to live in a great small town and I want to do something about it. So we thought that we could use Scratchtown as that vehicle for positive change in our community” COMMUNITY RELATIONSHIP “I think we were the first taproom-focused brewery in the state. Every other brewery that came before us was focused on distribution or food. We wanted to really cultivate a fantastic tap room here and be better than everyone else at that.” Financing any business can be a struggle, but one thing Scratchtown did not want to do was have investors. “We wanted to maintain 100 percent corporate and creative control of our company and grow into our market rather than dropping this huge bomb and pre-sell a ton of beer just to be able to keep the lights on,” Pollard said. “So we built this small brewery with a taproom focus and when we opened our doors, it was like a shot out of a cannon right at the start.” With Scratchtown, the money was there to start, but they needed a little bit of help to really make things truly unique. The Founders club was soon born, or as Pollard, likes to call it, “The gravy on the mashed potatoes.” “We wanted to bring an intimate connection to an exclusive group of individuals and give them access to the company that nobody else would get,” Pollard said. “We wanted to continue to reward them throughout the rest of their relationship with us at Scratchtown.” In the taproom is an impressive board of names. It’s

Serving a glass of their award-winning “Black Eye” American Imperial Porter which took Gold in the U.S. Beer Open Championship, beating out Melvin Brewing from Wisconsin (Silver), and Liquid Mechanics out of Colorado (Bronze).

a dedication to the present members of the Founders Club. A lot of communities in Greater Nebraska that were once thriving are now plagued with abandoned buildings and dissolving populations. Community defines who Scratchtown is and what the founders stand for. “A lot of people want to have these great things but don’t want to do anything about them,” Pollard said. “I want to live in a great small town and I want to do something about it. So we thought that we could use Scratchtown as that vehicle for positive change in our community to kind of achieve a community we could be proud of. If there were things here that we didn’t like or that we saw were missing, we were going to do something about it and we did.

WHAT MAKES SCRATCHTOWN UNIQUE? Besides the beautiful location and the incredible people, what really makes Scratchtownâ&#x20AC;&#x2122;s beer so great? Water. Hiding beneath the great plains is a natural shallow body of water called The Ogallala Aquifer. Water quality makes or breaks a beer, and at Scratchtown, the boys are sitting on this holy grail of H20. The Aquifer stretches all the way from southern Texas to just beyond the northern border of Nebraska into South Dakota. So many places would kill to have, at their disposal, access to such amazing water when many spend a pretty good amount trying to get water thatâ&#x20AC;&#x2122;s just as pure. The guys at Scratchtown have tested, and studied the water very closely. Should something happen to it, they will

do their best to replicate the water as faithfully as possible, ensuring the quality of their beer is never compromised. Another great thing about Scratchtown is that just about anytime you visit the brewery you will likely be in for a treat, finding yourself in the middle of one of their many annual events. From BBQ contests to Polka Parties, international celebrations of beer to special release events, Scratchtown always has something different and special going on. Our favorites? Scratchtoberfest in October and The Darkest Day in December. Fall is one of the most, if not THE most, important season for beer. One of the best up and coming Oktoberfest celebrations is their very own Scratchtoberfest held in

October annually. Drawing in hundreds of people from all over the state, Scratchtoberfest is becoming one of the best Oktoberfest celebrations in Nebraska. They even brew one of their signature seasonal beers, “Scratchtoberfest”, which is DAMN good brew and a must-have while visiting. Perhaps one of the best things about Winter is the availability of darker beers such as porters and stouts. Coined “The Darkest Day”, Scratchtown aims to be a destination for dark beer lovers each year. You can sample several of their beers on tap, or if you’re lucky, you can bring home a limited number of bottles of their famous “Lord of Ord” Oatmeal Porter, or one of three releases from their “Keys to the Asylum” aged beer series such as their barrel-aged versions of “Black Eye” Imperial Porter, which is aged in bourbon barrels, “Silver Tongue Devil” Belgian Tripel aged in Chardonnay Barrels, or maybe their “Snipe Hunter” Barlywine Style Ale. Can’t quite make the trek to Ord? Scratchtown is no stranger to Lincoln or Omaha. Frequently doing “Tap Takeovers” and other sampling events, you’re sure to run into Mike or Caleb. At one of the most recent Tap Takeover events at

Longwells, located in Lincoln’s Historic Haymarket, Scratchtown sold out of their kegs they featured within 60 minutes of the event starting, setting a record and becoming the most successful Tap Takeover event to date for the restaurant. That’s a testament to how amazing their beer is. In the end, Scratchtown is a destination for all beer lovers. The brewery’s gold medal set the bar for others throughout Nebraska and, once again, put the Heartland on the map as a solid up-and-coming craft beer state. With plans of expansion set for 2016, you’ll be seeing more of Scratchtown’s best distributed throughout the Midwest in the coming years. Please do yourself a favor, make the trek to Ord, NE to visit the boys and have some of the Midwest’s finest beer. Tell them Perfect Pour Magazine sent you! Scratchtown’s 2nd annual “Scratchtoberfest” held at their brewery in Ord, NE (right) saw a dramatic increase in attendance over their inaugural year. People drove hours, from all parts of Nebraska, to celebrate and try one of the many specialty beers they had on tap (above), including their seasonal Scratchtoberfest.

by Erin Miles

ack in mid-October we went to the Kansas City Brew Fest. Many things about this event will ensure we attend it again next year, from the unique, historic, expansive venue in Union Station to the mouth-watering aromas of the various food trucks available. However, the highlight of this experience was learning of all the breweries, new and old, in Kansas and Missouri. Breweries are popping up all over, yet each have their own niche. Craft beer is it isn’t just about drinking

really good beer, but it is also about hearing the stories and histories of the different breweries. These stories give insight to the brewery’s style of beers, their mission, the brewery name, the name and artwork for each brew. These tidbits of information create a personal connection adding to the overall experience and making you appreciate the beer drinking even more. So if you ever find yourself in need of a little beer-cation, here are a few places to mark on our neighbors’ maps.

BUR OAK BREWING - Columbia, MO: These brewers have tremendous pride in their beers as well as the four hundred year old oak tree their brewery is named after. Stop in and enjoy their Big Tree IPA, brewed in homage to the old burr oak. A well-balanced ale brewed to have a 7.6ABV in honor of the tree’s trunk diameter and a smooth 90IBUs for the tree’s 90 foot height! FREE STATE BREWING - Lawrence, KS: Opening in 1989, this was the “first legal brewery in Kansas in over 100 years.” They offer a solid line of flagship beers available year round, including their tasty Copperhead Pale Ale. Plus, their recent fall seasonal was rated one of the top 5 Oktoberfests on Ratebeer.com. LOGBOAT BREWING - Columbia, MO: This brewery is only a year and half old, but don’t let its youth deceive you. Their Mamoot English Wild Ale won silver at the Great American Beer Fest in 2014 when they were only several months old and it returned to win Bronze in 2015. All of their brewing equipment was made in the U.S.A., so not only can you stop by and enjoy well-crafted beer, you feel patriotic doing it. KANSAS CITY BIER - Kansas City, MO: Founder Steve Holle opened this brewery, in his hometown, in 2014 with a mission to highlight and celebrate German-style beers. Their Weizenbock took silver at the 2015 Great American Beer Fest for German-style wheat beers, one of the many reasons to drop by for a brew or two in their great tap room and outdoor space. TORN LABEL BREWING - Kansas City, MO: This brewery is brand new on the scene, debuting in 2014, and their vision of making “challenging, adventurous beer” is steamrolling them right into the hearts of local craft beer lovers. A must try is their Lumber Lung, a well rounded brown ale aged with staves of charred white oak procured from their own back yard.

ROCK & RUN BREWERY - Liberty, MO: Stop in to the Rock & Run Brewery, opened by a runner and a rock-n-roller who wanted to offer their community good beer, good food with their wood fired pizzas, and good times. Their establishment offers 40 craft beers on taps, 10 of those being their own rotating creations. LEAKY ROOF MEADERY - Buffalo, MO: A different type of brew, this main ingredients of this brewery’s meads are honey, yeast, and water. The history Leaky Roof incorporates into its establishment is just as unique as the brews. Stop in for the sweet yet slightly tart smoothness of their Berry Picker mead and learn the interesting history of the brewery’s namesake, the Leaky Roof Railroad. PUBLIC HOUSE BREWING - Rolla, MO: This brewery opened in 2010 and with the exception of their IPA they focus on brewing all session beers. Their beer has collected accolades winning gold at the 2015 LA International Beer Fest for their Revelation Stout and a gold medal at the 2015 Best of Craft Beer Awards for their Rod’s Cream Ale. TALLGRASS BREWING - Manhattan, KS: Founded in 2007, Tallgrass isn’t really a stranger to craft beer fans. Many may have already had their eye caught by their colorfully creative can graphics or tasted their hoppy 8-Bit pale ale or sweet and hearty Buffalo Sweat Stout. However, they have many more tasty treats to share such as their Bourbon Barrel Vanilla Bean Buffalo Sweat with cinnamon sticks, released in their explorer series this past fall.

COMING SOON to the historic Grand Manse at 129 N 10th Street www.boilerbrewingcompany.com

‘BOUT TO BLOW UP Meet The Guys Behind Nebraska’s Newest Brewery by Jordan Tate photography by Josh Fiedler

Bottle Rocket Brewery, Nebraska’s newest home for mouth-watering craft beer, may be in its early stages, but the historic building and rustic, small-town feel of the taproom sets this brewery apart from others like it.

ocated just a few blocks from the town square in Seward, Nebraska, Bottle Rocket founders Gerald Homp and Jason Berry did their research before bringing this brewery to life in a town of more than 7,000 residents. The pair wanted to ensure the community would embrace a dramatic addition to their economic growth, while being conscientious of their neighbors and the town they call home. “We went around to a lot of the community leaders, we sat and talked with them, told them what we wanted to do and asked for input,” Berry said. “We wanted something that they are going to be proud of. We’re trying to learn and absorb as much as we can along the way.” “If that population base doesn’t support you, you’re not going to make it,” Homp said of the residents in Seward. But Homp and Berry were surprised to learn how quickly the residents of their town supported its first brewery. “Since we first opened our doors we have had about ten to twelve

people everyday stopping by to say, ‘Hi’,” explained Homp. “We have experienced a great response with very little negatives. It’s been amazing how they dove into this, they love it.” TIES TO THE PAST It took the pair over seven months to find and purchase the building they wanted in 2014. A fellow Seward resident had used the property as a flower shop for nearly 30 years before Homp and Berry bought the building. But little did they know, the solid brick, Bottle Rocket building has a history that dates back to the 1940s. “It’s an impressive building,” Berry said. “It’s amazing the history we’ve got in this building.” The building was originally used to house and package grain and seeds that were harvested from the Seward area. Now, patrons can view the original coffers, grain elevator cups and chutes that were used more than 65 years ago, all while enjoying an original Bottle Rocket beer

Bottle Rocket co-owners Jason Berry (left) and Gerald Homp (right)

in the taproom. Also, a mint condition, eighty-year-old Fairbanks-Morse floor scale, used to weigh bags of grain, is an eye-catching piece that encompasses the timelessness of this unique building. “It’s been a lot of fun learning the history of this building and the demographics and market (of Seward),” said Homp. “It’s been a blast.” Homp and Berry travelled to places like Fort Collins, Colorado, to visit breweries and seek out certain aspects of their taprooms that they would like to provide at Bottle Rocket. “We got to pick and choose things that we wanted to add to our taproom,” Homp said. During these trips and talking to other craft brewers, they discovered how much of the craft brewing community is united, in a sense, against the domestic beer distributors throughout the country. “It’s a small group, about 19 percent of the market share, but we’re all united against the Goliaths of the industry,” Homp said. “We’re all from a common thread.” Accompanying these historic pieces is the taproom bar and tables, which were constructed and stained by Homp and Berry from aged yellow pine that was collected

from within the building. Also, church pews were donated to the brewery from a local congregation for additional seating options, adding to the support this business feels from the Seward community. Overall the guys at Bottle Rocket have created a rustic, homey feel to their completely original taproom. It is a welcome spot for any craft beer lover who would enjoy the quaint, relaxed atmosphere that they provide. The Bottle Rocket beer comes from head brewer, Ryan Koch, a Seward resident and structural engineer who has a passion for brewing, and he has numerous awards in his trophy case from his days as a home brewer to prove it. “He’s got a talent that made him very unique,” Berry said when asked about Koch’s experience. MOVING FORWARD As the brewery prepared to open their doors to the public fulltime in late October 2015, Koch had perfected his versions of a Brown Ale, Cream Stout, and Belgian-style Light Ale. All three are available for customer’s consumption in the taproom, and will begin bottling and distribution sometime in 2016.

By that time, Bottle Rocket hopes to have five beers on tap. The Brown Ale, for instance, is an easy-drinking beer with great malted flavor and a light finish that leaves the drinker with a refreshed feel. But the guys at Bottle Rocket understand their target market and the necessity of appealing to their audience. “Too many brewers try to change the client, but the customer is king. If you have a beer that they like, you serve that beer,” Homp said simply. Bottle Rocket also hopes to make soda in the future for the under-age members of the community and also create the possibility of brewing Radlers, which are usually a mixture of a citrus-flavored soda, and a light beer. The brewing takes place in the basement of the building, where the trio constructed a walk-in cooler, which stays at a comfortable 68 degrees, and a keg cooler that stores roughly 40 kegs. “We’re not going to go small, but rather a good medium, heavy,” explained Homp when referencing the keg set-up and brewing capacity they hope to attain in the future. “We want to have a 10-barrel system.” The building and brewery has been expanding since Homp and Berry originally purchased the property. The tap-

room currently holds 44 people, while the newly constructed beer garden patio can accompany 180 people. But, the owners weren’t done there. They have started blueprints for an addition to the building that would create space for events and seat up to 140 people, which would also allow free flowing access from the taproom to the event space. No matter how much the Bottle Rocket building is updated and modified, the history of this unique location will always remain at the forefront of its appeal. “Most importantly, it’s about the community, it’s about the tourism and it’s about the education,” Berry said.

Bottle Rocket head brewer Ryan Koch carefully monitors a batch (opposite). Bartender serving a glass of Cara Wit, their special Mug Club beer (above).

illustration by Jay Ferguson

and Controllers

BOTTOMS UP

eer is easily mankind’s greatest invention. Its crisp, explosive flavors and aromas refresh the body upon merely hitting the lips, and it makes just about everything (except driving and medical procedures) 100% more fun, video games included. It can be hard to know where to start when there are so many types of beer to choose from. That got me thinking - just as certain styles of beer go well with certain types of food, can some beers go well with certain genres of games? Now, we’re not talking about cracking open a Bud Light during a match of Call of Duty, though

by Jay Ferguson

you can choose to drink that watery baby juice if that’s your thing. This list is for those looking to expand their beer horizons, with suggestions for pairing great brews with great games.

Let the experimentation (and drinking)

begin!

RPG’S

STRATEGY GAMES

ACTION GAMES

Number one is role-playing games. RPGs are some of the biggest timesinks in the gaming world. They’re often dramatic, immense in scale, and overflowing with detail. A perfect beer companion, then, ought to parallel these characteristics. It needs to be something both flavorful and rich that’ll keep pace with the experience at hand. Try pairing with a good stout or porter. Know that both are generally dark, thick beers. Stouts are often brewed with roasted barley or malt, resulting in a creamy body with hints of chocolate or coffee flavors, while porters are usually characterized as having a slight caramel taste. Both are definitely more thought-provoking beers, but while you’re traversing vast new landscapes in search of adventure, either would be a great traveling companion.

Next up are strategy games. In these games, foresight is critical. Rarely will rushed decisions yield a desired outcome, so you’ll want a beer that will refresh you but keep your senses sharp. Choose a beer meant for sipping instead of slamming. Strategy games can be complex and require an open-minded approach to problem solving. That’s where saisons come in. Saisons are very fruity in their aroma and flavor. Look for earthy yeast tones and mild to moderate tartness, with lots of spice and a medium bitterness. They tend to be semi-dry with only a touch of sweetness: the perfect friend to keep your mind open and keep you wary of your surroundings.

Few games require the degree of focus and twitch-reaction that the action genre demands. While it might seem as though drinking beer would dull those senses, a brew with just the right kick might unlock the dormant combo potential locked away in that brain of yours. I suggest a good IPA, you need that sharpness to keep you going and be ready for whatever the gaming gods decide to throw at you! IPA stands for India Pale Ale, named such because of an increased export demand of pale ale from England to India in the 1800s. To keep the brew from spoiling before it could arrive, they would add tons of hops, which are a natural preservative. IPAs are known for their sharp, hoppy bitterness and earthy floral undertones.

SHOOTERS

Indie GAMES

RACING GAMES

Shooters compose the overwhelming majority of the games available in the console space, and Call of Duty and Battlefield are household names practically on par with Mario. Light lagers, such as Bud Light and Natty Ice, might seem obvious suggestions to pair with these types of games, as it’s easy to binge-play a slew of fast-paced matches while binge-drinking mega light beers. But if you’re interested in a more substantial beer pairing, amber and red lagers are a good start. This is a very broad category, but this style of beer tends to focus on the malt, although hop character can range from low to high. Expect a balanced beer, with toasted malt characters and a light fruitiness in most examples. But when you’re dodging and slinging bullets on the virtual battlefield, this is a great beer that will let you keep your wits sharp and thirst quenched.

Craft brewers are the indie devs of the beer world. These typically small breweries operate on skeleton crews to create inventive new flavors one barrel at a time. Be sure to research local breweries, try what they have on offer, and support them if you enjoy their products. Just as some of the most emotional scenes and quality stories come from indie games, quality beer comes from craft breweries. Since craft breweries and indie video game companies don’t have the money for advertising that the bigger companies have. They rely heavily on word-of-mouth to advertise their product. Thus, their beer and video games have to be of the highest quality. So as far as pairing a good beer to this category I cant make one because the list is literary endless!

Last one across the finish line is racing games! Here’s the thing about beer: it doesn’t mix well with the operation of heavy machinery. But it does mix well with the “simulation” of operating heavy machinery. Wheat beers (like your choice of ride) have a variety of unique tastes. While you’re speeding down a straightaway or drifting a tight turn for the win, this style of beer promises to take your taste buds on an exotic ride of their own. Wheat beers are brewed with a large amount of wheat (duh). While there are sour variations of these types of beers, many are fruity in flavor, often imbued with a banana or orange taste. For a more pronounced flavor, try dropping a slice of the appropriate fruit into the beverage. And remember: the only safe kind of drunk driving is when you’re doing it from your couch.

We know you love games, and so do we! There is no right or wrong when it comes to pairing beer and games, just play and drink what you like. But we hope by offering a place to start, we can encourage you to go out, try some new brews, and find a few unexpected favorites.

BREWER SPOTLIGHT Nate Belcher

Founder - Green Acres Cover Crops Interview by Jordan Tate

photo by Jordan Tate

ate Belcher, a 28 year old Omaha resident, has become infatuated with the art of brewing beer. And yes, it’s an art. It all started with his first home brew more than nine years ago; but brewing beer has consumed him, similar to countless other hobbies available to adults, however his quickly turned into a successful career. He has been a brewer at Benson Brewery in Omaha for more than two years, until recently resigning from his position to focus on his own company, Green Acres Cover Crops. But, that doesn’t mean Belcher will stop brewing beer from his home, something that he continues to be extremely passionate about. “I would say my favorite part of brewing is the pursuit of the perfect beer,” Belcher said during an interview in August, 2015. “You’ll never get there, but I really enjoy that constant chase. It’s never complete.” Now, nearly a decade since his first home brew, Belcher continues to fine-tune his craft, submersing himself in the science behind brewing beer, while never losing sight of the concept that beer is, in itself, a work of art.

“I love craft beer. The science, the art and the beer is a perfect combination,” Belcher said. “But, whether you’re brewing good beer or bad beer, you’re still learning the same amount.” Brewing beer wasn’t something Belcher would have even considered as a hobby had it not been for his wife, Becky, who bought him a, “Mr. Beer Kit”, as a sort of experimental gift. After a few weeks, he was ready to try his original batch of homemade beer. With the first sips, Belcher was immediately hooked, but his recipe left something to be desired. “It was the worst beer I have ever brewed in my life, but I was able to say, ‘Hey I made this’,” Belcher said. “It gave me that little bug that kept me going with it. I knew I could do better and that evolved into where I’m at today.” I had the luxury of asking Belcher about his love of brewing beer, the challenges he has faced throughout nine years of brewing, lessons learned along the way and some of his favorite aspects from creating thirst-quenching experiments. This is what he was able to share with me, and the rest of the craft beer community.

What’s the most challenging thing you have encountered while brewing?

“At home, usually the problem exists in the limited equipment and space available,” Belcher said. “It’s also harder to control the temperature of your fermenting process at home.” On the other hand, “You don’t have a lot to lose with homebrewing. There’s not a lot of money riding on it and you can’t be afraid to push the envelope and find that jewel. Some of the brews might not be the greatest, but that fifth one could be the best one,” Belcher said. Benson Brewery offers Belcher and the other brewers the opportunity to use sophisticated equipment that ensures precise measurements and temperatures, while also providing them with some of the best ingredients available, to create their next delicious experiment. But for new recipes, they must first pass a small-scale taste test to determine if it would be worth brewing such a large quantity for the brewery, and ultimately customer consumption. “Most challenges we come across at the brewery involve problem solving,” Belcher explained. “If the Glycol chiller goes down while the beer is fermenting, that’s 310 gallons of beer that could potentially be lost all at once because of a pump failure. In a crunch, we need to figure out a solution.” A Glycol chiller typically surrounds a fermentation tank and regulates the temperature during the fermentation process by cooling the tank to the desired degree.

What are a few of the biggest things you have learned since you started brewing?

“Take your time and just make sure you don’t cut corners. When you clean, clean things well, don’t half-ass it,” Belcher said. “Some people try to cut corners with a, ‘do-it-yourself ’, or ‘on-a-budget’, type of mentality.” Even using vinyl tubing to transfer liquid during the brewing process can alter or ruin the taste of the beer, which is another example of cutting corners according to Belcher. “But fermentation and the biological process of brewing are first and foremost. By just controlling fermentation temperature and making sure you’re pitching enough yeast, that can make a world of difference,” Belcher said. “You can have a very simple recipe and make an incredible beer by maintaining that fermentation and knowing what’s going on during the process.”

What is your favorite type of beer to brew?

At both the brewery and his home, Belcher’s favorite beers to brew are IPA’s, or India Pale Ales. “If I had to drink one beer forever, that would be my go-to,” Belcher said. “I love hops, so that’s my favorite style to brew. At home I also enjoy brewing sours because they can take up to a year and a half to be finished. They could turn out to be a total crapshoot, but if you wait that long and brew a great beer, it can be an incredible feeling having that pay-off down the road that far.” The time of year and weather also play a factor in determining Belcher’s next batch, whether it be at home or for Benson’s brewery. “I usually just brew what I want to try next, but I really enjoy brewing in season,” Belcher admitted. “When summer time comes around, I love those nice, dry, hoppy IPA’s, or a wheat or blonde ale. I dial back the ABV (Alcohol By Volume) during the summer, to be able to drink more outside in the heat, or while socializing.” “During the fall I enjoy a pumpkin beer or maybe a stout. It all depends on what I’ll feel like drinking at the time. Just like I don’t eat as many hot dogs in the winter as I do in the summer, it’s the same concept. Brewing in season widens your horizon and forces you to try new things. If fall is coming I ask myself, ‘What would I want out of a fall beer?’”

Do you grow your own ingredients for brewing?

Belcher recently founded, Green Acres Cover Crops, a company that uses cover crop seeds and plants to return fertility and nutrients back into soil for farms and gardens of all sizes. “I work with hop farmers, corn and bean farmers, and I even use it in my own garden,” Belcher said. “The goal is to give farmers the knowledge and seeds that they need to have healthy, balanced, and sustainable soil.” Belcher uses his cover crops, along with a vast knowledge of growing produce, to grow ingredients used in many of his homebrews. “I’ve grown my own barley and hops for my brews and I’ve found there are a lot of people who want to brew their own beer, while also growing their own ingredients and food. It’s a match made in heaven for me,” Belcher explained. “I recently bottled an apple cider beer this fall. We picked the apples, crushed them and used them in the brewing process. It was literally from the tree to the bottle.”

What are some new trends in brewing?

“A lot of the trends lately are going towards using high-alpha hops, which have a high bittering potential. Also, hops with a high amount of citrus flavors like mango, passion fruit and orange are really what brewers are demanding right now.” “Hop growers are trying to figure out what’s the next new flavor, but with how popular IPA’s have become, the demand for hops is crazy,” Belcher explained. “It’s easier for home brewers to get unique varieties of hops because the bigger breweries have contracts with hop growers and the availability is tougher at such larger quantities.”

What are some of your favorite ingredients to use while brewing?

“My favorite ingredient to use during the brewing process is yeast. I can utilize different yeast strains and develop completely different beers,” Belcher said. “It has such an influence on the kind of beer you make and the flavor profile you can create. It’s the foundation for brewing and it’s amazing the transformation that yeast will give.” Experimenting with other non-essential ingredients has become a fun challenge for Belcher. Ingredients such as: cocoa nibs, oak cubes, spices, apple concentrate, cinnamon and even aronia berries, which are considered to be a super food. “That was a very interesting thing to do to a beer because of the perceived dryness with the tannins in the fruit, but it wasn’t a dry beer.” Tannins are a plant compound found in wood or fruit that creates a dry, bitter, or sometimes sour taste to the consumer.

What are three pieces of critical advice every brewer should adhere to?

“It all starts with cleanliness and sanitation, then yeast pitching rates and finally, fermentation temperature. Everything else just falls behind,” Belcher said. “If you make a great recipe, but it gets infected by bacteria, it can give you a completely different flavor profile that you might not like.” “Also, don’t take everything you read on the internet as fact. Many things get posted online (in forums or testimonials), and should be taken with a grain of salt. Many times, the people writing them are just as much newbies as the people seeking the answers.”

One thing remains clear in the world of a brewer, regardless of size, experimentation through trial and error is the best way to learn the finer points of brewing that illusive beer. Tinkering with a recipe and practicing different techniques while brewing are ways a beginner learns from the beer itself. Finally, a deep curiosity in brewing and a willingness to try new things are part of what has made Belcher such a successful brewer. “I don’t even want to know how many beers I have brewed over the years,” Belcher said. “I’ve brewed beers that I don’t even like. But brewing is like practicing for a sport. Whether the outcome is good or bad, you’re still learning things along the way. But from what I’ve seen, once people get the bug, they get sucked in.” Not everyone will turn their love of brewing into a career like Nate Belcher did, but his passion for beer, together with his ability to learn from mistakes, while remaining curious and persistent, has given him a level of success in the brewing industry that many would agree is rare.

COOKING with

CRAFT BEER

Porter BBQ Sauce 1 cup - Ketchup 2/3 cup - Brown Sugar 1/2 cup - Porter of choice 1/2 cup - Cola 1/3 cup - Molasses 6 oz - Tomato Paste 3 tbs - Mustard 3 tbs - Apple Cider Vinegar 1 tbs - Sea Salt 1 tbs - Dry Mustard 1 tbs - Worcestershire Sauce 1 tbs - Garlic Powder 1 tbs - Onion Powder 2 tsp - Thyme 1 tsp - Black Pepper 1 tsp - Paprika 1/2 tsp - Cayenne

Instructions 1. Go right down the list and add all ingredients into a medium sauce pot. 2. Bring up to a Low/Simmer stirring occasionally. 3. As time goes on, sauce will thicken up. Be sure to keep heat low to avoid burning. 4. After about 60 minutes, sauce should be thick enough. Take off heat. This BBQ sauce goes great with any grilled or smoked meat. Like any meat and potatoes meal, make sure to pair this with a great darker beer. For this we chose Evil Twins “Aun Mas A Jesus” Imperial Stout. Its a heavier Abv beer with notes of Chocolate, Coffee, and roasted Malt.

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