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BUBBA 3 CHEZ Home to some of the best barbeque in the
PEOPLE, REAL REVIEWS 21 REAL What are you drinking? What do you like
SPOTLIGHT 5 BREWER Meet Trevor Schaben, owner and Head
IT’S ART INSIDE AND OUT 23 Sometimes the label art on your bottle or can
HOME 7 OUR Every brewery has a unique story to tell, and
SOMETHING SEASONAL 25 The air is getting more crisp, and we have
state, with a surprising selection of craft beer.
Brewer of Thunderhead Brewing Co.
each story begins in the brewhouse.
COOKING WITH CRAFT BEER 12 These cider pork pies are a perfect snack for the holiday season.
WANDERLUST
13 Alaska is home to some of the most diverse and impressive breweries in the nation.
about it? We want to know.
can be just as outstanding as the beer itself.
some new beers to match.
Contributors
Annie Ellis Jay Ferguson Brandon Fowler Erin Miles Megan Rice Casey Welsch
Editor
Andrew Stellmon
Photography Kate Eubanks Josh Fiedler
Design
Fidel Matos Dustin Rutledge cover by Jay Ferguson
THE SOWER WAS SOBER 15 WHEN A history of Nebraska’s surprising role in the fight for prohibition.
Perfect Pour Magazine is produced in Lincoln, NE Want to submit a story for Perfect Pour? Looking to advertise with us? email us at
perfectpourmagazine@gmail.com
visit our website
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CHEZ BUBBA by Brandon Fowler
T
hirty five miles west of Lincoln on Interstate 80, you’ll find
local and regional brews. A usual three rotating local brews can
in the village of Goehner, NE which has a population of
The well apportioned menu has everything from appetizers,
Chez Bubba Cafe, established January 26, 2011. It is located
be found on tap while a few more options are available in bottles.
158. An easy drive put us on a quiet gravel thoroughfare and took us
salads, sandwiches, larger entrees, and some tasty West Texas
gets the feeling that the journey ends at a classic Wild West saloon.
In Wings as an appetizer to start. They were my favorite part of
to the west side of the town. Pulling up to the restaurant, one kind of Adorned with barn red-colored textured brick, the front
of the establishment has two large windows that invite those
style BBQ. I would highly recommend trying the Smoked Bonethe meal, and some of the best wings I have ever had.
My Original “Red Barn” Burger was also quite good, most
who wander into a warm, family friendly atmosphere. Their
likely stemming from the fact that they grind the meat for each
old-fashioned cast iron sewing machine footings serve as bases
Brisket with a side of Crinkle Cut French Fries and Coleslaw. I got
entire dining room has a comfortably rustic aura. Repurposed for the tables, reclaimed wood and rusted metal roofing line the walls and the old saloon style bar back looks right at home.
All who come to Chez Bubba are welcomed no matter if
you are taking your best girl on a date, or came in dirty from
working in the field all day. It also isn’t uncommon for families to
one in house. One of my dining companions ordered the Sliced
a chance to test the brisket myself; it was quite tasty, very meaty, with just the right amount of smoke to make the beef flavor come
through. The second of my two dining companions ordered the
Brisket Jalapeno Melt, one of the fourteen options for sandwiches. Let’s not forget about dessert now. Homemade pies, cakes
meet and gather here, as well as interstate travelers looking for a
and ice cream are all options to top off a well-deserved and hearty
local musician or comedian performing inside the dining room
the piggy bank to get this delicious fare; everything on the menu
break in their journey. On the right night, one might even find a or outside in the beer garden, just south of the building.
These surroundings had me feeling nostalgic when
meal. It’s almost like being at Grandma’s house. One won’t break comes with a fair price and a healthy serving.
In addition to their restaurant, they offer catering for private
thankfully our friendly server quickly brought out a pint of
events and parties. Whether you are just passing by, or looking
the menu. If you’re like me and feeling a bit parched from your
The atmosphere is comfortable and the food is fantastic, which
Spilker Ales’ Sonar Botanic Punch IPA to sip on as I perused travels, the brief yet well curated tap list offers a great selection of
3
for an adventure, I would highly recommend Chez Bubba Cafe. makes the beer even tastier.
4
BREWER SPOTLIGHT TREVOR SCHABEN
Owner/Brewer - Thunderhead Brewing Co. by Megan Rice | photography by Kate Eubanks
I
t’s not often brewers offer advice to writers. It is also not often a writer meets someone like Trevor Schaben, brewmaster of Thunderhead Brewing Company. Schaben is Nebraska’s
longest running owner that makes beer in his brewery.
I was caught off guard and immensely entertained by
Schaben’s nonchalant persona. It became clear he does not care for recognition and praise, he is who he is and he simply wants to
make beer — an attitude he apparently expected of his interviewer. “Glance over your notes, close your book, and then write
the story based on what you remember,” Schaben said. “It will be more interesting that way.”
We met one afternoon at The Happy Raven in Lincoln, after
a month of back and forth. It was one hour prior to the Nebraska
Craft Beer Celebration, hosted by the NE Brewers Guild. As countless beer-community members came to our table to greet
Schaben, his jovial nature and attention were unwavering. Dressed in
a black button up shirt that read “Thunderhead” on the right pocket,
“We had to talk to every person who came in and win them
Schaben earnestly spoke of the struggles his brewery has endured, his
over one at a time, and educate them on beer,” Jenny says. “That
Schaben and his wife Jenny opened Thunderhead Brewing
Trevor’s love of brewing was unconventionally born of his love
introduction to craft beer and the brewery’s new Omaha taproom.
was so much work.”
Company in Kearney in 1998 with a single barrel, 31 gallon
of history, his curiosity about stick fighting and attempt to escape
Kearney community to craft beer was a tall order.
US Air Force and his travels led him to the Society for Creative
system and only eight seats in their taproom. Introducing the “Craft beer was different back then and there was no
awareness.” Schaben says. “...The general public had no idea that they wanted anything other than Bud, Miller or Coors.”
Jenny feels she and her husband did a lot of the groundwork
in the Kearney area, setting up a smoother path for today’s brewers in central and western Nebraska.
5
boredom. In 1993 he was stationed in North Dakota with the Anachronism: an organization which researches and recreates the
culture of pre-17th-century Europe. He discovered his entertainment through the SCA, where he found and began making mead.
I was reading about mead, and I knew you couldn’t buy
mead,” Trevor laughed. “I didn’t see it at the store, so I started looking it up and it looked kind of simple to make.”
Trevor spent the following years toying with mead recipes,
Jenny went on to say that through all the frustration, there
with success often proportional to how closely he followed the
is not a downside to owning a brewery. In the midst of a craft beer
that worked. But mead takes a long time to mature, often a year
reputable brewery.
recipe. Every once in awhile, Schaben says he would find something
or more before it’s drinkable. That’s when Schaben looked to beer.
boom, Jenny feels that this is an ideal time to be an established, “I know he’d be embarrassed to hear me say this, but he is
“Beer you can drink in a few weeks,” Trevor says. “So I
kind of a muse in the brewing world.” Jenny says, “He did a lot of
In 1997, Trevor completed military service and returned
Throughout nearly two decades of brewing in Nebraska’s
thought hmm, I can learn a lot about yeast if I switch to beer.”
things before a lot of other people did.”
home. Working for his dad as a garbage truck driver, he found
center, Thunderhead has expanded operations and locations to
into a full-fledged career. Within 12 months he secured a
In 2017, Thunderhead opened an Omaha tap room that is
himself apathetic and dreamt of turning his brewing avocation
meet the demand and shift in the market.
position at the America’s Brewers Guild school. He and his
owned and operated by Beau Starkel, entrepreneur and friend
“He literally came home one day and told me he quit his
opportunity arose because Starkel’s proximity to Omaha and
father cosigned a loan and opened Thunderhead.
job and he was going to open a brewery.” Jenny says, “That was a
huge change. I was staying home with the kids and had my life set
of Schaben who runs an investment firm by day. The business excess capital. Their friendship had more peculiar roots.
“We had a common passion for Atlas Shrugged.” Starkel
up that way. Going from that very family-oriented environment
says. ”Through our genuine passion for this book and this author,
Trevor spoke buoyantly of the countless batches of beer
Their mutual love of the Ayn Rand novel created a
to starting a brewing business was a big deal.”
who is a capitalist to the core, it was a pretty easy relationship.”
dumped down the drain, the arduous financial struggles and low
friendship and a trust amongst two men who hold very different
“You have to keep in mind...nobody was used to craft beer, so we
is passionate about retail.To Trevor, a brewery is about the beer.
expectations the couple had for success upon opening.
could make the craziest craft beer, and it was equally unapproachable to our audience.” Trevor says with a shrug, “Nobody drank Amber
skill sets and interests. Trevor’s talent is brewing, while Starkel Starkel would concede that for him, it’s the opposite.
“I am a salesman at heart,” Starkel says, “[Trevor] would
Ale, so you could make Grut, and also not sell very much of it.”
rather sit in his brewery and think of his newest recipe, and when
into the brewery with the unique beers he serves today. Thunderhead’s
hills of Virginia, and literally beat people with sticks.”
Still a member of the SCA,Trevor has brought his love of history
most popular beer, their Golden Fraü Honey Wheat, is actually a
he’s not doing that, he’d like to go to some medieval battle, in the
Starkel spent two years traveling the country evaluating
braggot — a form of mead made with both honey and barley malt.
taprooms before starting Thunderhead’s construction. He focuses
Trevor says he was brewing modern interpretations of medieval
to the whole community through games, encouraging guests to
For the first 10 years of Thunderhead, and even today,
recipes and beer styles.
Thunderhead’s MacTawisch Scottish Ale is a modern version
on atmosphere and creating a space in Omaha that is welcoming bring pets and having a train on display for children.
“A lot of parents in this state feel shamed for some reason
of pre-industrial revolution style Scottish Ale. This recipe calls for
when they take their families, or kids, or grandparents or parents
bitterness and a rich black color, unlike many modern Scottish Ales.
Despite early tribulations, a changing craft beer market and
Quassia Wood which gives Thunderhead’s brew a smoky, balanced Thunderhead’s difficulties prior to its well-deserved
accolades served as a blessing in disguise, as it created a unique
to breweries or bars.” Starkel says, “We didn’t want that feel.”
his company’s expansion, Trevor’s passion and modesty remain.
“We’ve always been in the background,” Trevor says. “We
place for the Schabens in the landscape of Nebraska craft beer.
don’t try hard to be noticed. We don’t do big loud events, we don’t
about, “Jenny says. “And [Trevor] would always stall through
best beer in the world.”
“There were definitely some frustrating times that we talked
those times. He has always had a vision. He is a big picture sort
spend any money on marketing. We just try to quietly make the
of guy. He will wait for it to come around.”
6
OUR HOME
STORIES FROM THE BREWHOUSE
Everyone has a story.
P
erspective and experience shapes each individual’s decision-making process, leading them to who they are in
this current moment. Some paths follow a straight line for
a little while, while others may unsteadily meanders. Brewers, in particular, face twists and turns when making numerous decisions
in the industry, from crafting an identity and choosing equipment, down to whether or not to serve food. Here are three individual accounts from friends within our beer community who share their
photo by Kate Alexandra
Unfortunately, due to a layoff in early 2015, he found
himself without a job and essentially had to start over again. It
was soon after that he discovered Zipline Brewing Company was
seeking an engineer to manage the new bottling line they were about to purchase from a brewery in White Plains, New York. His background did not include anything related to breweries, though
like most red-blooded Americans, he liked beer and had helped
a buddy brew here and there. He recalled being interviewed on a Thursday and landing the job almost immediately.
“I applied for it, and I think it was the next day they brought
own trials and successes in building their companies’ brewhouses.
me in for the interview,” Tiffany says. “They were going to make
ZIPLINE
on me and tell me I got the job.”
Burwell, Nebraska native Adam Tiffany has credentials
me sweat it out over the weekend, but they decided to take pity It wasn’t an easy transition for him based on the kind of
in electrical engineering with a focus in small circuits and
work to which he was accustomed. Tiffany didn’t forget what his
Lincoln in December of 2005, he took a job with Nebraska
“The first six months will be really rough,” Tiffany recalls.
electronics. After graduating from the University of Nebraska
new manager, Marcus Powers, had told him once.
Book Company supporting their point-of-sale systems. Two
“Get through those first six months and then you’ll be good to
he originally went to school. The gig was at Black & Veatch
rough it would be.”
years later, he ventured to Kansas City to do the work for which designing power stations for government facilities and, later, in
their telecommunications department. He came back to Lincoln in 2010 to work for Lester Electric.
7
by Annie Ellis
go… well, he may have used a few other choice words about how Tiffany began working with the brewery’s existing
equipment to get a handle on how it operated. The sole purpose for purchasing the new bottling line was to find a more reliable
and efficient piece of machinery from the one they were using at
This was not the only opportunity for Tiffany to flex his
the time he was hired. With only a couple of weeks of experience
engineering muscles. He piped up when Zipline planned to move in
destination at Captain Lawrence Brewing Company, 25 miles
the same entrance where his bottling line was set up, at the South-
on the existing line under his belt, Zipline sent Tiffany off to the
North of the Big Apple. This would come to aid his transition into an industry in which he was brand new.
The mission was rather clear: work on the old machine,
travel to the brewery that owns the “new” machine, and watch
the brewery operate and disassemble their machine for future reference. The actual events did not go as smoothly.
“In true New York fashion, they had it all tore apart and
shoved into a corner by the time I got up there,” Tiffany says.
the newest of their large fermenters. They wanted to bring them in
facing garage door. To do this, they would have had to move their new bottling line out of the way temporarily, meaning Tiffany would have to disassemble everything he so thoroughly put together.
Instead, he 3D-mapped the overhead garage door that
faces the West, next to the grain silo, and proved to them that
they could get the fermenters through those doors instead. He and his new pride and joy could rest easy.
Over and above that first labor-intensive month, Tiffany
With assistance from an Italian instruction manual,maintenance
craftily learned how to assemble and operate the new bottling line. He
of the machine in action, Tiffany was entrusted with figuring out how
other employees on the production line. The most recent success for
support all the way over in Europe and several 30-second video clips to assemble it for production. He was in White Plains for two days.
“I got to pick the brain of the packaging manager up there
which was very helpful,” Tiffany says. “I relied on him a lot when the equipment arrived to figure out how things worked.”
Once the space was mapped out for the new setup back home
at the brewery, the rest of the employees at Zipline were told to
leave him alone for a month or so while he finalized the operation. His engineering background was more than helpful when making sure all of the angles would fit into the space he was given.
continues to learn new things every day and supervises three to four him came with the innovation of moving the date coder mechanism
in the order of the bottling line. This particular piece of the machine
prints the bottled-on date directly on the glass for proof of freshness. The struggle that comes with the date coder being at the back of the line? It stamps the bottle after it has been filled with beer, which
creates condensation and makes it extremely difficult on a wet bottle. “Printing on a dry bottle is like the holy grail for me; it’s the
thing I’ve been trying to figure out since I got here,” Tiffany says. “And finally, I think, got it figured out.”
Zipline’s Bottling Line Supervisor Adam Tiffany at the helm of another run. (photo by Josh Fiedler)
8
FIRST STREET Nathan Hoeft, First Street Brewing Head Brewer, had a less trying time obtaining his brewing equipment. Hoeft got his start
as a homebrewer more than a decade ago, in 2006. He was trained in classical percussion in college and then later went to work for the technology industry before he and his wife decided to re-locate
to the Good Life; both industries quite opposite of craft beer. In October 2017, they celebrate First Street’s one year anniversary.
It took some time before his realization of wanting to
own his own brewery came to fruition; when it did happen, it all fell into place as though it was meant to be. The next steps
involved designing the taproom and building his brewery space
in downtown Hastings, Nebraska. When it came to finding the perfect brewhouse, he looked at a lot of different operations
to decide. Alpha Brewing Operations won their business. Everything fell into place as though it was meant to be.
“I knew what size system I wanted, and I like the quality
and the service they provide,” said Hoeft. “Plus, they’re only a
little over an hour away if we have a problem or need any parts.” . First Street houses a 15-barrel brewhouse system with two
photo by Fidel Matos
15 gallon and two 30 gallon fermenters and brite tanks. In a nod
to his musical background, each of his tanks are named after
greatest jazz musicians: “Etta,” “Charlie,” and “Miles.” When they
are ready to expand, there is extra room to install four additional tanks. Beyond that, Hoeft noted that they could still tear out a wall to make way for even more production space.
First Street currently distributes in the Tri-City area as well
as Lincoln and Omaha. The distance between these cities aren’t
that far apart, but Hoeft says each area has a little bit different conversations going on as far as the craft beer scene goes.
“In rural Nebraska, it’s still ‘Hey, let’s try out some craft
beer to do something different,’” Hoeft says.
In the more urban areas where craft breweries have had
some time to become established in Nebraska, the consumers have wet their feet and the dialogue has shifted.
“How can we differentiate ourselves?” Hoeft asks.
Despite the varied conversations between the regions, Hoeft
is creating quite a buzz by hosting regularly scheduled events
in their taproom, such as a yoga event called Beerlightenment, Brews & Brainstorming and Workshop Wednesdays. In true
beer-community fashion, these events bring in mutually-
interested company that wants to exercise their minds, bodies and taste buds.
9
photo by Fidel Matos
SCRIPTOWN It was Autumn of 2012 when homebrewer John Fahrer had his
eye on the what would eventually become Scriptown Brewing’s
Thunderhead Brewing, he learned about a system at the Chicken Coop Sports Bar & Grill in Grand Island, Nebraska.
“When I first heard about the Chicken Coop, I think they
equipment. His business plan didn’t begin with this particular
had another brewer working there at one time, but the owner
Stephens first took a trip up to Oregon to visit a widely-known
Thunderhead Brewing,” Fahrer says. “So, Trevor would actually
brewhouse in mind though. Fahrer and his business partner Scott equipment manufacturer called JV Northwest. But initial quotes for outfitting a new brewery based on their specifications were
going to cost upwards of $300,000. To a seasoned homebrewer like Fahrer, who had been making beer since 1986, this was not
of the Chicken Coop was good friends with Trevor Schaben of
drive to Grand Island from Kearney. He owned the TTB (Tax
and Trade Bureau) license for that location, so he used to brew right there on premise and they served his beers there.”
With his home brewing base in Axtell, Nebraska, Schaben
a desirable price.
had also been commuting to Columbus at the Gottberg Brewery
awards as a homebrewer through the American Homebrewer’s
Thunderhead’s production had increased enough to no longer
Before Scriptown was conceived, Fahrer was winning
Association’s National Homebrew Competition. 1995 marked
the first year he won a silver medal for his Vienna-style
Festbier, while his Amber ESB took best in show in 1996. Fahrer has also been certified by the Beer Judge Certification
prior to expanding his venture in Kearney. At that point, warrant traveling to brew at other facilities. The Chicken Coop
would continue to serve his beer, though the brewhouse on site was not being used.
Enter Lincoln-based homebrewing group the Modern
Program since 2001.
Monks. They were also connected with Schaben, having brewed
were searching for the perfect setup, and thankfully it was a
that time, they learned the system at the Chicken Coop in Grand
Something else came up on Fahrer’s radar when they
little bit closer. Through his connection with Trevor Schaben at
a few batches with him in Kearney in 2006 and 2007. During Island was sitting idle and started brewing there in their free
First Street Head Brewer Nathan Hoeft combines his passions for music and brewing by naming his tanks after jazz legends (opposite). Scriptown Head Brewer John Fahrer stands besides the system he acquired from The Chicken Coop Sports Bar & Grill (below).
photo by Kate Eubanks
10
time in early 2008 through Fall of 2009. Then in early 2010,
Scriptown’s setup includes a 14-barrel brewhouse, direct-
Misty’s Steakhouse brought them on to brew beer full time. At
fire boiling kettle, and five 7-barrel fermenters – half of the
a heads up that the brewhouse at the Chicken Coop was once
brewing half-batches since they set up all the equipment, they
that point, Bob Meyers was one of the ‘Monks’ who gave Fahrer again sitting idle, in case he was interested.
Circling back to Autumn of 2012, Fahrer took it upon
himself to reach out to the owner of the Chicken Coop and put in an offer to purchase the entire system. Unfortunately, at the time, the owner was already using the equipment to brew
capacity of the actual brewhouse. Although they have been
did purchase a 15-barrel fermenter that allows them to brew a full batch as opposed to brewing half-batches that fit in their
smaller fermenters. Future expansions may include adding
another fermenter and offering crowlers for sale in their taproom. Today, Scriptown has 150 distribution accounts in Omaha
root beer and “Thunder Punch” — the soda Thunderhead
and Lincoln. Twenty five percent of their revenue comes from
to sell it.
this has doubled within the last year. Despite using half-batch
used to put in its signature cocktail — and wasn’t in a rush About seven months passed before Fahrer would receive
another call from Meyers to inform him that the equipment housed at the Chicken Coop was finally for sale. His patience
had paid off and it was the right time to make a move on his future commercial brewhouse.
“My partner Scott and I, three days later, drove out to
Grand Island, visited with Dean and we made him an offer right there on the spot and he accepted it,” Fahrer said.
This wasn’t the end of the road, nor the exact beginning
of Scriptown’s opening. They signed the lease to their location
in the Blackstone District of Omaha, Nebraska in July of 2013, with sights set on opening in the Spring of 2014.
The path to opening would be paved with delays. In Fall
of 2013, the U.S. Government entered a shutdown for 16 days, which hindered some processes that were involved in the Small
Business Administration loan Fahrer had applied for. There was
the wholesale market a proportion which, according to Fahrer, recipes, they try to keep 10-11 beers on tap at all times, though there may be times when they cut it back to seven to keep up
with wholesale demands. Their taproom has also been popular in the Blackstone District, bringing in students from the University
of Nebraska Medical Center, as well as many who work at the adjacent Midtown Crossing.
When Scriptown first opened, the neighborhood was
still growing. Each year seemed to get better as new businesses flocked to the new hip area of Omaha.
“In January of this year [2017], the light switch got flipped
and it’s just been nuts,” Fahrer says. “Our revenues are up 70% over last year, and it’s still not done growing.”
Visit each of these breweries at their taprooms, or buy their beer at your local Nebraska-based grocery or bottle shop!
also a misunderstanding with their lender regarding the exact
Zipline Brewing Company:
secured before they could receive the proceeds they needed to
(402) 475-1001
time frame they had to have their Federal and State licensure move forward with their new brewery.
Initially, they understood that they would obtain their
Federal and State licenses during the build-out stage, after they
Brewery: 2100 Magnum Cir, Ste 1, Lincoln Beer Hall: 5740 Hidcote Dr, Lincoln
Omaha Taproom: 721 N 14th St, Omaha
received their loan proceeds to help improve the building. A week
First Street Brewing Company:
in fact, need their licenses to even be approved for the loan.
(402) 834-2400
before their scheduled loan closing, they learned that they would, All was not lost. Fahrer and Stephens secured a bridge
119 N St. Joseph Ave, Hastings
loan with another lender in the meantime to start swinging the
Scriptown Brewing Company:
the end of May 2014, they were approved, and in June picked up
(402) 991-0506
hammer at the future Scriptown Brewing Company. Finally, at
the brewhouse that long awaited a permanent owner. July 2014 marked their official opening.
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3922 Farnam St, Omaha
COOKING with
by
CRAFT BEER recipe by Brandon Fowler
CIDER PORK PIES English pork pies are a great snack served cold with a healthy dollop of mustard. I like mine with a glass of dry English cider, or a
Flemish Red Ale. Make sure you don’t leave the trotters out of the stock as they are important for the gelatin they impart, ensuring the pies set up properly. The hot water dough creates a strong, crumbly pie crust to ensure structural integrity of the pies. This is perfect for the holidays with all ingredients easily found at the supermarket.
Filling
– 2 lb pork shoulder – 8 oz pork belly – 8 oz slab bacon – 2 tsp salt – 1.5 tsp dried thyme – 1 tsp mustard powder – .5 tsp nutmeg – 1 tsp black pepper – 1 tsp ginger powder
Pork Stock
– 1 lb pork bones – 1 lb pork feet – 2 large carrots – 2 ribs celery – 2 medium onions – 3 bay leaves – 24 oz hard cider
(We used Glacial Till’s Original Cider)
Hot Water Dough
– 4.5 cups all-purpose flour – 1 cup water – 1 cup lard – .5 tsp salt
1. Roast pork bones at 500 degrees until they are brown all over.
2. Meanwhile dice up vegetables into a small-medium dice and sear in a large pan until caramelized. 3. Remove bones from oven and add to vegetables along with the bay leaves, and pigs feet. 4. Add cider and 3 ¼ qts cold water, bring up to a boil and then simmer for 4-6 hours. 5. Strain out all solids and reduce stock to a scant 2 cups total liquid.
6. After you have started your stock, cut up all of the meat for the filling into small ¼” cubes. 7. Toss meat with seasonings and set in the fridge for an hour or so.
8. To make the hot water dough bring the water and lard to a boil, turn off and set aside for a bit. 9. Mix the hot water/lard, salt and flour quickly together. Knead for a minute or two until it all comes together into a nice smooth mass.
10. Working quickly roll out ¾ of the dough down to ¼” thickness, work with it while it’s still
warm. Wrap up the last ¼ for the pie tops. Cut circles of dough large enough to line the bottom and sides of a medium muffin pan. You should be able to make at least 16 muffin sized pies.
11. Pack in meat mixture tightly into each dough lined muffin. You will want a nice tight
mixture to avoid large air pockets after baking.
each of the miniature pies. Crimp edges down well and make a hole at the top of each
12. Roll out the remainder of the dough to ¼” thickness. Cut circles large enough to top
pie. A drinking straw works well for this.
13. Bake pies at 350 degrees for 30 minutes, then lower heat to 325 for an additional 60-90
minutes until dough is firm and golden brown and the insides are at least 165 degrees.
Feel free to brush the tops with an egg wash for the last 5-10 minutes for a nice shine.
14. Remove from heat and cool for an hour.
15. Fill the holes with the pork stock, pouring a little in at a time until the stock fills any air
gaps in the pie. Try using a funnel or a turkey baster, just putting in a little at a time.
16. Put pies in the fridge overnight to set and enjoy!
12
by Erin Miles
T
his summer, I made the journey up to our largest state, Alaska, home to vast, breathtaking wilderness and, not surprisingly, a good number of craft breweries. The Alaskan craft beer scene is in a league of its own in many ways, from its glacier-fed
waters to the influence of the state’s isolation on the industry. According to a market analysis by the Brewers Association,
craft beer makes up about 12.6 percent of overall beer sales in the U.S. However, when you look at Alaska alone, that number
is almost tripled. Alaska ranks 36th among the 50 states for total number of breweries, but with regards to breweries per capita
it ranks 7th. Thanks to the pride Alaskans place on their local products, when they drink a beer it is most likely going to be a locally crafted one. Add in the attention tourism brings to the local beer scene and that the cost difference between a craft beer and a generic domestic is little to none (due to shipping costs), and Alaskan craft beer is set up for success.
There are more than 30 breweries in Alaska with more on the way. While having the time and money to visit them all in
one shot would be a dream come true, I only made it to a handful. However, considering the beauty of Alaska’s landscape and the countless adventures waiting to be had, a return visit is definitely in the cards. It was a difficult decision whether to share a little about all the breweries I visited or a bit more about a select few. The latter option won out, but please visit our website (perfectpourmagazine.com) to read about the others.
MIDNIGHT SUN BREWING COMPANY - Anchorage, AK: Tucked away in an industrial part of west central Anchorage, Midnight Sun is the oldest brewery in states largest city. It is also the second oldest brewery in the entire state, opening its doors in 1995, nine years after the state’s first, Alaskan Brewing Company. Noted for their delicious barrel-aged stouts and barleywine-style ales, Midnight Sun brews over 40 unique ales and lagers each year, all using the soft glacial waters of the Chugach Mountain Range. Pleasure Town IPA and Panty Peeler Tripel are their two most popular beers, but it would be an unfortunate miss not to also try the rich and smooth Barfly Imperial Smoked Stout. While one would need to make a visit to their brewery to try all of their creations, you can find limited quantities of Midnight Sun’s beer in Oregon, Washington, California, Hawaii and Nevada if you aren’t able to make it up to Alaska. With brunch on the weekends and food specials every night of the week, Midnight Sun offers a lot more than just tasty local brews. The second floor of their brewery is home to their brewpub, The Loft, which is open 11 – 8 daily. The Loft offers 18 tap handles, two of which are dedicated to their house-made sodas. The menu ranges from shared plates to salads to sandwiches, including tasty vegan and gluten-free selections. To see a full list and description of all their available beers or make your mouth water by reading over the brewpub menu, check out their website. www.midnightsunbrewing.com
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DENALI BREWING COMPANY - Talkeetna, AK: Sassan Mossanen, who started home brewing at a ripe young age of 14, opened Denali Brewing Company in 2009 with friend Boe Barnett. Barnett later moved on to open Onda Brewing Company in Chacala, Mexico, while Mossanen forged ahead, his talents and visions fueling Denali Brewing’s continued growth and success. Denali Brewing is cooking up a lot more than just your typical craft beers. Their portfolio includes everything from their easy drinking Easy Rider Session IPA to the award winning Single Engine Red to their Louisville Slugger Sour which is brewed with their house wild yeast strain. But the spectrum of beverage creations doesn’t end there; they have an impressive barrel-aging program and make wines, meads and spirits to boot. The spirits are absolutely something to note. The smooth-tasting vodka is made with the same grain Denali uses in their IPA. The delicious gin is full of herbal flavor and aroma. And they are currently aging three whiskies: a single malt, an Adler smoked single malt, and a five-malt whiskey featuring honey malt). Considering all of these endeavors, it is no surprise the brewery quickly outgrew its original location. In 2011 the production facility was relocated to a 6-acre plot of land about 12 miles outside of town and the original location in town was converted into a brewpub that serves up all their beers and an assortment of great food. This brewery is a must see. Not only will you be treating yourself to some of Alaska’s best craft beer, the town of Talkeetna, a historic outpost for the courageous ones who set their sights on the summit of Denali, is worth the stop alone. If you make it to the brewery, it is well worth it to take their tour to see all of the great things they are doing, including their efforts towards environmental sustainability. For tour times, full list of their beers and more on their history, visit their website. www.denalibrewing.com SEWARD BREWING COMPANY - Seward, AK: Seward Brewing Company is just one of numerous reason to make this quaint harbor town a destination. Located right next to Kenai Fjords National Park, the area’s landscape is composed of captivating glaciers, serene seascapes and mountainous terrain.
The brewery was originally opened in 2012 by Gene and Sandy Minden. Two years later, Erik Slater
and his partner, Hillary Bean took over the business. Slater’s story is an unusual one for a brewery proprietor. Brewers often begin their brewing journey as a home-brewers, but Slater started out as a chef. He saw the brewery and its location as an opportunity to bring something to the Seward community it lacked: a brewery
of its own and a menu that diverges from the area’s typical fare. Slater works closely with local fishermen, foragers and farmers to acquire the best sustainable seafood and produce available. From time to time, he will
even FedEx in ingredients not common to the area in order to accomplish some of his unique food and beer creations. In fact, the brewery was featured on Food Network for having one of the top 10 tacos in the nation
(and I can verify the claim). One of the beers that stood out, due to both flavor and name, was their El Jefe, a Hefeweisen brewed with Anaheim peppers. There are not many pepper beers in Alaska, and Seward Brewery
did it well, creating a light, crisp, well-balanced pepper beer that gives mild heat while packing in a lot of flavor.
Seward Brewing is only open May through September, following the ebb of tourist season. But in that
window of time one can find a variety of beer styles and a large menu of food options to satisfy a variety of tastes, including an upstairs dining area that offers wood fired pizzas and great views of Seward’s waterfront and Resurrection Bay. www.sewardbrewery.com
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WHEN THE
SOWER WAS SOBER A HISTORY OF PROHIBITION IN NEBRASKA photo courtesy U.S. Library of Congress
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by Casey Welsch
Why?
It’s the most common question the
modern drinker has when they try to
Domestic abuse was commonplace. Violence against women
and children was rampant before the rights of either were enshrined.
wrap their head around the rationale that
Employees were drunk on the job almost constantly, and in an
From January 17, 1920, to December 5, 1933, America was
themselves became hotbeds of political and economic corruption, as
led to America’s 13-year prohibition on alcohol. Why prohibition?
increasingly industrial society this often spelled disaster. The saloons
dry. And it was a disaster. This much we know. It seems like that
their rules-free atmospheres attracted all kinds of dirty players and
should have been a foregone conclusion. Hindsight is 20/20.
Old-timey America had to have a reason. No one quits
drinking on a whim, even if they want to. So why did they do it? THE COUNTRY IS ILL
provided a safe-haven for illicit deal-making, and their inebriated customers became easily pliable masses of political support.
In short, America had a drinking problem, and a cure
was needed. In this time it was a boldly progressive stance to advocate the prohibition of alcohol, and many bodies took up
To understand the forces that led to nationwide prohibition, we must
this position. To organizations like the American Temperance
18th Amendment was proposed in Congress in 1917, The Great War
Christian Temperance Movement and the national Prohibition
beginnings of the First Red Scare were taking hold.The severe income
-- the idea seemed obvious: make booze illegal.
Electricity, plumbing, refrigeration, indoor heat and air conditioning,
be legalized any more than any other known blight, contagion or
elite. America had not yet modernized enough to begin building its
“As to prohibiting the traffic entirely, of course that is not possible;
struggle for a majority of the nation. And that led people to drink.
into hiding. [We must decide] whether the sale of liquors will be
the modern college town’s proliferation of bars, clubs and other
whether the saloon is to continue its licensed work of destruction.”
peak inebriation. However the truth of the matter is that 2017’s
prohibition movement, its proponents knew they would never
A century ago there was one saloon for every 150 Americans,
acknowledged alcohol could “be made an outlaw from society
number of drinking establishments in the US exploded following
exactly what happened, and it wasn’t what they or any of the
try to picture a society wholly different from our own. When the
Society, the Anti-Saloon League, Methodists, the Women’s
was still raging in Europe. Anarchist cells were proliferating and the
Party -- among hundreds of other regional and national groups
inequality of the First Gilded Age had not been fully addressed.
“We fail to discover any reason why the liquor traffic should
even gas cooking appliances were luxuries reserved only for the urban
disorder,” read a circuit speech from the Prohibition Party in 1890.
fabled mid-20th-Century middle class. It was a terrible time of great
but it can be made an outlaw from society and driven as a criminal
If you’re of a certain sociopolitical bend, it’s easy to look at
prohibited in this state, under an amendment to the constitution, or
alcohol-serving establishments and think society has reached
It is key to note that from the very earliest literature of the
drinking culture pales in comparison to 1917’s.
stop everyone from drinking entirely. That the Prohibition Party
of all ages, in all regions, regardless of whether or not they drank. The
and driven as a criminal into hiding” is telling, because that’s
the Civil War, and by the early 20th Century they pervaded
other temperance organizations expected.
American culture. Having so much competition, saloon-keepers
added other entertainments to their establishments including gambling, live music and prostitution. The saloon of the day was much more in line with the den-of-sin stereotype than it is today.
And what was bad for the soul was also bad for the body. In a
time before reliably clean drinking water, beer was the beverage of
choice for all occasions, and all age groups, as the alcohol prevented sickening bacteria. Nearly every town had its own brewery or distillery, and regional booze variations abounded. For this reason and the saloon’s cultural ubiquity, by some counts the average
American at the turn of the 20th Century drank double what all but the drunkest American does in the 21st, and it took its toll.
“The liquor question is in no sense a political one; it is a moral, education, and religious question… I am fully persuaded that you can no more legislate prohibition into the life of a man that you can legislate into him religious ideas.”
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THE GREAT COMMONER Prohibition was a topic of importance in Nebraska from its
territorial days. One of the very first acts of the territorial
legislature was to outlaw the “manufacture, sale, and consumption of alcoholic beverages.” Though sources from
was not a major part of his political platform during his state or national political career, and he believed that any attempt to regulate individual habits through legislation on the basis of moral or religious grounds would not be successful.
Something in Bryan changed in 1910, however. Perhaps
this time indicate this law was seldom if ever enforced, with
inspired by the populist reforms gained by progressive politicians
territorial capitol. The law was repealed in 1858, nine years
involvement, Bryan shifted his focus on the prohibition issue.
multiple saloons operating in the open within blocks of the before Nebraska became a state.
Statehood didn’t bring an end to prohibitionist
clamorings, though. Deterred but not defeated by the 1859 repeal, the temperance movement never gave up, and they
such as Theodore Roosevelt through greater government
He now declared that the government had the right to regulate the sale of liquor and that right included the right to prohibit the saloon. From his personal correspondence in 1910:
had a champion in the form of superstar progressive politician
“The fight against evil is always an uphill one, and
Bryan was a firm believer in temperance. He took seriously
liquor interests. I think that we ought to have a
and he felt that prohibition would contribute to the moral
without interference from outside breweries and
temperance in his populist political speeches and opposed
should not compel an applicant for federal license
Bryan, a tireless advocate for the common man, did not
the authorities on guard if he is trying to secure a
William Jennings Bryan.
the hill is never steeper than when you fight the
a pledge he had made as a child to abstain from strong drink,
law allowing the state to control the liquor traffic
improvement of the individual and to civic progress. He stressed
distilleries, and I can see no good reason why we
saloons. But his beliefs came with complications.
to give notice of the application, and thus put
believe in broad federal regulation of the individual. And his
license to sell liquor in violation of local laws.”
public political record in Nebraska from 1887 to 1910 was antiprohibitionist, though in a somewhat passive sense. Prohibition
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Bryan proposed that individual counties be given the
NEBRASKA’S ROLE
authority to regulate the sale or prohibition of alcohol, which was
In the state’s capital of Lincoln, the prohibition question was
the Slocomb Act had been passed in 1891, and it gave cities and
tax for the city’s saloons in 1902. Each saloon had to pay an
a step up from Nebraska law at the time. A state law known as
towns the power to regulate alcohol, but not counties. Bryan’s position would have taken that a step further.
Ironically, another famous Nebraskan would use Bryan’s old
words against him on the county question. In 1910 Gilbert M.
repeatedly put to a vote. City officials passed a progressive excise
extremely high license fee of $1,500 in order to serve alcohol. Officials also limited operating times from 7 a.m. to 7 p.m., and restricted where saloons could be built in Lincoln.
This was not enough for the prohibitionists, and in
Hitchcock -- founder of the Omaha World-Herald newspaper
May of 1909 the citizens of Lincoln were asked to vote
was elected to the United States Senate, where he would oppose
at 6:30 p.m., or full prohibition. Full prohibition won with
and congressional representative for the state’s second district --
prohibition, saying “The liquor question is in no sense a political one; it is a moral, education, and religious question… I am fully persuaded that you can no more legislate prohibition into the life of a man that you can legislate into him religious ideas.”
Bryan was a natural politician, though, and had a talent for
reading the current of public opinion. Hitchcock’s stand against
prohibition eventually cost him his leadership of the state’s Democratic Party, and by 1918 both the Republican and Democratic
parties had added prohibition to their official platforms. Bryan was the only nationally known political figure to take up the prohibition
cause as early as 1910. He would continue to fight for it until the
eventual passage of the 18th Amendment. It must have thrilled
him to see the key role Nebraska would take in that passage, as well.
for one of three options: no prohibitions, closing saloons 51 percent of the vote. The question was back on the ballot
for a possible repeal in 1910, but prohibition remained with
another very slim margin of victory. Then in 1911, the “wets” defeated the “drys” and prohibition was officially off again in
Lincoln. However, strict licensing returned with the saloons. This was a tactic of the prohibitionists geared at destroying the saloons financially, resulting in a hollow victory for the capital’s drinkers.
William Jennings Bryan passionately addresses the 1908 Democratic National Convention (opposite).
Newspaper declares Prohibition the new law of the land (above). (photos courtesy U.S. Library of Congress)
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Perhaps unsurprisingly, the “wet” camp in Lincoln was often
This was sound logic in its day, if it proved to be the case
scapegoated. “Drys” were mostly affluent members of the upper
that drinking led to crime. Instead, the closing of the saloons led
Protestant. The “wets” were depicted as being composed mostly
and made the criminals harder to find. It simply made criminals
and middle classes, white and native-born, and almost invariably
of “new” immigrants (foreign-born), black people, atheists and
the poor. Though the “wets” were somewhat buoyed by partial
to the establishment of vast new organized criminal enterprises, out of anyone buying or selling a bottle.
Nebraska was no exception to this. In Omaha, following the
support from the Catholic church, with Lincoln’s then-Bishop
trend around much of the nation’s larger cities, the local Little Italy
without prohibition of drink.
liquor. Omaha’s city boss Tom Dennison ran bootlegging,
Thomas Bonacum favoring stricter controls on saloons, but
On the state level, a “daylight saloon bill” limiting saloon
hours statewide narrowly passed through the legislature in 1909, but this was only the beginning. The prohibitionists campaigned
became the primary source for illegally produced and smuggled
prostitution and gambling rings out of Little Italy throughout the 1920s, becoming rich and powerful as a wrangler of city politics.
Nebraska did house at least one hero of the prohibition
long and hard for the next several years, until finally Nebraska
movement during this time. Richard James “Two-Gun” Hart
total in 1917, even before the U.S. Congress would approve
He earned his nickname from a string of daring takedowns of
voters chose in a statewide vote to make statewide prohibition
the 18th Amendment and send it to the states for ratification. Nebraska would play a special role in this ratification process. In January 1919 it became the 36th state of the then-48 to
ratify, giving the 18th Amendment the three quarters of states necessary to make it an official part of the Constitution.
“Prohibition became part of the basic law of the United
States today,” began the wire copy from United Press International on Jan. 19 of that year. “Ratification of the federal amendment by
the legislature of Nebraska makes that measure the eighteenth
amendment to the federal constitution. All but a half a dozen of
was a famed prohibition agent who resided in Homer, Nebraska. bootlegging operations throughout the Midwest and Northern Plains throughout the 1920s, and his adoption of a cowboy persona. But Two-Gun had a secret. His real name was James
Vincenzo Capone, infamous gangster Al Capone’s oldest brother. To this day no historian suggests Two-Gun was up to no good, he
simply wanted to avoid the suspicion that would have doubtlessly arisen from the implied association with Scarface. By all accounts
he was an exceptional prohibition agent with an impeccable record. Even the Capones in Nebraska were eager to ban the booze.
the 48 states are expected to adopt the amendment in the next few
THE HANGOVER
states, the number to administer John Barleycorn the k.o. punch.”
Nebraska enjoy their beer, but few really indulge themselves. But
weeks but today’s action gives the ratification of three-fourths of the
Nebraska is still a pretty wholesome state in this regard. Most in
Prohibition would of course last until its repeal in 1933,
at last the prairie is starting to regain its brewing heritage. A land
but Nebraska was not one of the 36 states that voted to
ratify the 21st Amendment. In fact Nebraska’s old state-level prohibition remained in effect after the federal repeal, until
voters repealed that as well in 1934. The state prohibition was ended on a 60-40 margin.
A number of factors led to the failure of prohibition. Chief
among them was that it led to an increase in crime. Alcohol and
of endless grain is finally shaking off the last lingering feelings of
prohibition, and breweries keep popping up in towns large and small. It’s tempting to think that the side effects of “the Great
Experiment” have already been washed away by time, but some
remain. Most telling is that it has taken nearly 100 years for the return of small, local breweries to American communities.
Prior to prohibition, most communities had their own
saloons had long been blamed for being the gathering grounds
breweries, producing regional varieties of brew to suit the tastes of
A. Poynter told then-Gov. Ashton Shallenberger in 1909 “The
most didn’t return after it ended. Today, it’s easy to think the wave
for America’s criminal element. Former Nebraska Gov. William saloon is the rallying point, the incubator of crime. If an officer
wishes to catch criminals, he goes there to find them. Let us curtail the hours, thereby curtailing the drink habit and crime which follows in its wake.”
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their area. They were almost all shuttered during Prohibition, and
of craft brewing is a new phenomenon. But in fact the United
States are finally rebuilding the brewing legacy they once enjoyed. Don’t overdo it this time, America.
Ev’ry Day’ll be Sunday When the Town Goes Dry by Edward Meeker Oh my little glass of brew, they are handing it to you No more will you see those slackers, flirting with the cheese and crackers No more saying “Just one more”, no more nightcap, no side door Then the hat you wear on Sunday, won’t be too small for you Monday Every day’ll be Sunday when the town goes dry
The Saloons’ “Waterloo” Distributed by the Nebraska Women’s Christian Temperance Movement. Sung to the tune of Yankee Doodle. Saloons have been by Lincoln tried… And drinking has been easy. And many of our men and boys Occasionally are boozy. Lincoln now is going dry Yankee doodle dandy, Saloons have met their “Waterloo” Strong drink no more is handy.
The Alcoholic Blues by Edward Laska I’ve got the blues, I’ve got the alcoholic blues. No more beer my heart to cheer; Good-bye whiskey, you used to make me frisky. So long highball, so long gin. Oh, tell me when you comin’ back again? Blues, I’ve got the blues Since they amputated my booze. Lordy, Lordy, war is well, You know, I don’t have to tell Oh, I’ve got the alcoholic blues, some blues.
photo by Josh Fiedler
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REAL PEOPLE REAL REVIEWS by Erin Miles
Perfect Pour’s Erin Miles visited three Lincoln bars known for their craft beer selection and talked to people about what they were
drinking. To give insight on the people’s personal preference, she also asked them about their go-to beer(s) “of the moment” (because beer preferences tend to change seasonally).
Brandon Nissen – Jake’s Cigars & Spirits Stillwater Artisanal Ales - Cloud IPA ABV: 7% – IBU: 75
Travis Herman – Jake’s Cigars & Spirits Almanac Brewing - Sangriaveza Barrel-aged Sour ABV: 6.5% – IBU: n/a
“I like this IPA a lot. IPAs are sometimes really fun to drink and
“I’ve been huge into sours recently and this one is definitely a 9 /
But this one is a nice, lighter IPA, real easy to drink. Stillwater
where as sometimes those flavors can fall too far in the background.
sometimes they can be a little much if you aren’t in the mood. makes great stuff.”
GO-TO BEERS OF THE MOMENT White Elm - Skinny Legs IPA ABV: 7.8% – IBU: 72 Destihl - Wild Sour Series Blueberry Gose ABV: 5.2% – IBU: 11 “I’ve been all over the field, drinking a lot of goses but also
9.5 (out of 10). The fruit flavors they advertise in the title are there, This is also a real sour versus a kettle sour, so you can actually taste the funkiness of the lactobacillus (the bacteria commonly used to make sours). In kettle sours they add in the bacteria at the end versus these real sours the bacteria are in there a lot longer and you get a little bit of that bacterial smell and taste, which is kind of an
acquired taste. The funkiness of this one, though, is extremely well balanced because of the amount of fruit that is in there.”
digging Skinny Legs IPA. It is a really good IPA. It’s local.
GO-TO BEERS OF THE MOMENT Founders - Green Zebra Watermelon Gose ABV: 4.6% – IBU: 10
product is phenomenal. But I don’t like to stick to a lot of the
“It is the perfect balance of what a gose is supposed to be. You get
IPAs. But if I was going to get one six pack, I am really
It’s fresh. White Elm just does a really good job, their overall same thing and wouldn’t go buy a six pack of just one beer. So
I would also have to go with a gose, like Destihl’s Blueberry
Gose. I really like the tart with the salty finish. It is nice, especially in the summer months.”
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the coriander minerally mouth feel, feels almost like foam in your
mouth then you get a nice salty finish. The watermelon flavor is there, but theirs is a bit sweeter than tart though I tend to prefer a more tart flavor.”
Brendan Liess – Moran’s Liquor Works Green Flash - Tangerine Soul Style IPA ABV: 6.5% – IBU: 75
Scott Tridel – Moran’s Liquor Works Firestone Walker - Luponic Distortion #6 IPA ABV: 5.9% – IBU: 59
“I like the orange flavor, that’s why I went with it. I love IPAs,
“It’s good, it’s right up my alley with the kind of big IPAs I like.
IPA style.”
and now I have opened the door to many more and to being a bit
that is what my go to is and this is just a different twist on an
GO-TO BEERS OF THE MOMENT White Elm - Positive Mental Attitude Pale Ale ABV: 0.0% – IBU: 0 “I really like the hops they used in that beer (Azacca and Mosaic).” This was a one-off beer that is no longer available.
I’m a big IPA guy, I got in to them about a year and a half ago of a beer snob, one could say.“
GO-TO BEERS OF THE MOMENT Kros Strain - Fairy Nectar ABV: 6.2% – IBU: 62 “It is a smoother, cleaner, less grassy IPA. I had a couple pints
there and the bartender asked if I wanted my tab and I said yeah, but first I need 2 crowlers of SupaJuice (their Double IPA) and 4 six-packs of Fairy Nectar, which happened to be their last four.”
Alyson Andrews – Moran’s Liquor Works Crown Valley - Sainte Genevieve Strawberry Cider ABV: 5% – IBU: n/a “It is very fruity, but I don’t think it is a really overwhelming cider
Dan Luksetich – Happy Raven Thunderhead - Total Solar Eclipse Dunkel Bock ABV: 12.1% – IBU: 12
that being said I still think it goes down really easy.”
“I think it’s pretty good. It’s actually the first Thunderhead beer I’ve
GO-TO BEERS OF THE MOMENT New Belgium - Tartastic Lemon Ginger Sour Ale ABV: 4.5% – IBU: 3 Zipline Hibiscus Saison ABV: 4.5% – IBU: 15
smoky, has a nice aroma. Has a little bit of hops on the back end
like some others I’ve had. I am not sure I would have two, but
consumed. It is definitely smooth, not overly-roasted flavor, kind of that balances out the sweetness. It is a 12-percent beer, but it doesn’t drink like a 12-percent beer, you don’t really notice the alcohol.”
“I love the lemon ginger soiree the Tartastic has. Especially how
GO-TO BEERS OF THE MOMENT Augustiner Edelstoff - Munich Helles ABV: 5.6% – IBU: 17
Saison is just a really nice fresh beer that also has a little of that tart
“You’re catching me at an interesting time. I recently got kind of ‘craft
and you can have multiple, if you want, without getting tired of it.”
I have been consuming a lot of German beers to reset my palette.”
it really bites on the tongue but is refreshing as well. The Hibiscus
to it. So it kind of plays on your tongue but it isn’t overwhelming
beered out’, you know, had my fill of double IPAs and such. So lately
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by Jay Ferguson
F
or those who appreciate art, the steady rise of craft brewing over the past decade has led to an increasingly diverse array
of eye candy on shelves and in coolers. These days one can’t help but notice how creative beer labels and packages have become. The passionate individuality of craft brewers is certainly on display when one takes a stroll down the aisles
perusing the hundreds of various brands. While collectors of vintage breweriana turn their homes into mini museums, beer stores are becoming their own form of modern art galleries.
Miss Big Foot – Birbant The clean, solid lines of a girl swinging care-free before an open blue sky wouldn’t be out of place gracing the nose
cone of a WWII-era bomber. However it’s the details that
transform this innocent pin-up model into a dark Disney princess who’s traded in blue jays and kittens for skull crows and stitch-eyed bunnies.
Master Thief – Grimm Brothers Grimm Brother’s beers always have one foot firmly placed in the land of fairy tales, and Master Thief is no exception with a green-
draped Robin Hood-like character on horseback posing, in stark
contrast, against an ominous, dark forest. The name comes from, legend has it, Germans who were so fond of old English porters they stole the recipe and brewed it for themselves with German
ingredients, creating the German style porter. The label could
also be a tongue-in-cheek design as the man on horseback is taken directly from the famous portrait “Napoleon Crossing the Alps”. Master Thief indeed.
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Hopromancer – Bad Weather Brewing It’s hard to not become entranced by the twilight dreamscape of
the Hopromancer. A maniacal wizard conjures an omnipotent doom-hop from the bowels of another dimension. It pulsates
with an alien energy that illuminates the wizard’s twisted altar. It’s an eerie, mysterious label that has summoned my full attention.
Balloon Boy – Burnt City Brewing This is just an outright cool design. The black and orange color scheme creates a punchy and vibrant visual experience that makes
this label sure to stand out on any store shelf. The enigmatic balloon boy, cast in silhouette and dressed in clothes from an
alternate Victorian era, seems to defiantly scamper through the rubble of this battered terrain. It’s an appealing steam-punk vibe that lunges out and grabs you.
Wake Up Dead – Left Hand Brewing This label lets you know exactly what you’re getting yourself into. An imposing skull fixes a haunting gaze as a sea of skeletons float along the background as if riding the River Styx, all while
including the traditional Left Hand Easter egg of incorporating
one of their brewers into the design. The menacing color scheme, the fluid energy, the grim imagery on this Russian imperial stout
all serve as a playfully macabre warning to those adventurous souls...enter if you dare.
Big Hugs – Half Acre Beer Co Every December Half Acre Beer Company releases its snuggly
seasonal Big Hugs. And with each release comes a new label, usually featuring a kaiju cat causing cuddly chaos like an
adorable godzilla. Last year’s design was a departure from the asian-influenced illustrations from previous releases. The 2016 Big Hugs label still has its mandatory feline rampage, however this time in a Mystery Science Theater 3000 fever-dream-style
collage. Needless to say we’re looking forward to what Big Hug’s fantasy tantrum will look like this year.
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Something
Seasonal by Annie Ellis | photography by Fidel Matos
A
ll seasons provide opportunities for gatherings of many kinds, yet their turn into autumn and again into winter introduces a barrage of upcoming holidays and, thus, many long-held traditions. Whether it be a gathering with those near and dear
over a mountain of food, a road trip to hit the ski slopes, or a journey to the local pumpkin patch, there’s plenty of good
brew to go around for everyone, no matter the activity. Hopzeit Autumn IPA, Deschutes – Bend, OR
Oktoberfest, Kinkaider – Broken Bow, NE
Most every season, it isn’t uncommon to find everyday beer styles
This farm-fresh pale lager from Central Nebraska brings a crisp,
that is sure to intrigue the taste buds. This Bend, OR based brewery
not to envision large bier steins, frosty and overflowing, sitting
infused with others to create a unique, almost playful combination
added its own take on a traditional Märzenbier with something the Pacific Northwest is well-known for growing: hops. Two out
of three styles of hops — Herkules and Hull — Melon are also of
the German variety, while the Sterling variety is native to the US. Nearly translucent, this reddish-brown ale offers hints of sweet
malt, fruit, herbs and a little bit of spice without any of them overpowering the beer. I picture enjoying it over a rousing game
of Crazy Rummy after all of the Thanksgiving dishes have been washed and everyone has gotten a chance to nap. Game on.
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clean feel to the Festbier-style table. Upon first taste, it’s difficult
on wooden picnic tables surrounded by Oktoberfest attendees
in the center of a stone courtyard in Munich. Imagine a setting that hits closer to what we know in the Midwest: a group of friends gathering together around a fire pit, maybe in a place somewhat removed from the stir of the city. Once poured, its
light, bubbly head dissipates quickly, much like the remaining traces of warm summer air. Seize this medium-gold classic for
your next camping trip and raise your glass to welcome brisk air and pure beer.
Black Pumpkin Oatmeal Stout, Buffalo Bill’s – Hayward, CA
Aries Marzen Oktoberfest, Empyrean – Lincoln, NE
With pumpkin-spiced-everything being all the rage year after
The brewery that brings us all things celestial correlates their
spicy treat. Hailing out of Hayward, California, this brewery
Ram. This falls under the months of March and April when
year, it’s refreshing to find different takes on the sweet and
does just that. At a substantial 7.9% ABV brings you a
roasted, chocolatey version of Grandma’s pumpkin pie in beer form. My first experience with this one was rather unique, as I assisted with the harvesting of hops in a friend’s driveway with some of his family members. We shared stories of travels
that we had taken over the summer, which included visiting
new breweries and what we thought of each local culture in these unfamiliar places. This was fitting when trying this brew
out of Hayward, Calif. Any occasion would suit this subtly
sweet beverage, though it must be noted that it makes every
situation pleasant when sharing. Sidenote: if you haven’t had this brewery’s original Pumpkin Ale, let this be a bonus tip
to pick some of that up as well – it truly puts the whipped
Oktoberfest style beer with the astrological sign Aries, or the
this style of beer is brewed. This Festbier takes my thoughts to the kitchen over the autumn and winter weekends, where
one may find aromas of warm bread, cookies, and mulled spices. The malty sweetness on this brew really comes out in
each 5.3% ABV pour, with a touch of hops on the back end, leaving a somewhat dry mouthfeel. This works out perfectly
for the palate, as the kitchen I imagine myself in will have delicious options to pair this with —while one is surrounded by good company, of course. Empyrean does a one-up in this
department, suggesting pairings with savory pork dishes, slow-grilled meats, bold cheese and smoked game. I smell some dinner-party planning in my future.
topping on the pie.
Voodoo Ranger Atomic Pumpkin, New Belgium – Ft Collins, CO
This softly sweet-scented beer breaks pumpkin-beer-barriers and offers an edgy, sharper version of the standard pumpkin ale that
has become a new tradition. Coming in at an easily-drinkable 6.4% ABV, this light amber-colored concoction will give you
the kick you may be craving, even if you weren’t looking. I don’t
typically set my sights on anything that sets my taste buds ablaze. But I discovered an oasis in a pile of leaves with this infusion of ale, Saigon cinnamon and Habanero chili peppers. Bring this to your next informal high-school reunion when everyone is home
for Thanksgiving, gathered at the local pub the night before. No one will be tempted to yell, “Shots!” and offer you some throatscraping red-hot liqueur.
Delerium Tremens, Huyghe Brewery – Melle, Belgium A Belgian Ale in any season is a delight. This one in particular has a pale honey hue that can be a bit deceiving, unless you quickly
take a whiff and get its alcohol and spice-fueled essence. This is the
precursor to the warmth you’ll feel when it rolls down your throat
and into your chest. The sensation of this 8.5% ale seems to stimulate the senses enough to make me feel as if I’m riding a bicycle through a park with the sunshine beaming down through the cool, calm air. A dry and bitter mouthfeel finishes the encounter, as if it is preparing us
for winter hibernation. It’s a must if you haven’t experienced it before.
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