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C U LT I VAT I O N AND FERMENTATION WRITTEN AND PHOTOS BY MADELEINE ZAVALA
THE TIME FOR OK TO B E R F E S T S H A S C O M E A N D G ONE. BU T DON’ T WO R RY I F YO U R D E S I R E FOR BEER A ND M E R R I M E N T H A S Y E T TO B E QUENCHED. CO LU M B I A’ S B R E W E RY A N D RESTAU RA NT NA ME D A F T E R I T S LO CAT I O N O N BROA DWAY HA S YO U C OV E R E D. I R E C E N T LY CAU G HT U P WITH A S S I S TA N T B R E W M A S T E R JOSH REIN A ND ENJ OY E D A PH E N O M E NA L M E A L ( COMP L ETE WI T H D E S S E RT ) AT T H E I R BA SEMENT L E V E L E S TA B LI S H M E N T IN T H E D I S T R I C T.
B R O A D WA Y B R E W E R Y
Since its opening in 2009, the Broadway Brewery has delighted local foodies and beer aficionados alike serving lunch and dinner throughout the week as well as a Sunday brunch. The brewery plates what Josh Rein, assistant brew master describes as “a fifty-mile meal,” meaning their menu consists of dishes made from local, fresh ingredients from purveyors most within a fifty-mile radius of Columbia. Some produce is even grown by their co-owner, Kenny Duzan. Many of the Missouri farms the brewery sources have a previously established relationship with other co-owner Walker Calridge, who used to co-own The Root Cellar, a Columbia grocery dedicated to local and organic inventory. The kitchen obtains a large amount of their cheeses and meats from the Amish located throughout Missouri. As the availability of produce changes seasonally, their menu follows suit, adjusting
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to accommodate crops creating a uniquely delicious palette of flavors all year round. The brewery manages to achieve superior quality not only in food, but also in their drinks. Beer in particular. Rein brings seven years of home brewing experience. He has gained his knowledge through textbooks in addition to a shadow experience in St. Louis at Schlafly brewery. Rein also has a good rapport Larry Goodwin, brew master at Columbia’s other brewery Flat Branch. If he has questions during any part of the brewing process, Rein will call up Goodwin for advice if the need arises. He describes the entire industry as very welcoming and open. Competition has never been a concern. There is a great deal of camaraderie between breweries with most everyone eager to help out other brew masters.
ON TAP: APA CHERRY SAISON CREAM ALE IRISH STOUT PORTER PUMPKIN ALE WHEAT
Brew master Paul Dickerson, who has been brewing around fifteen years, started in his home. The beer recipes the brewery uses are derived from Dickerson’s originals. They have since been adjusted to meet the big scale needs of a 217-gallon, 17-barrel system. Additionally the ingredients available effect the development of the beer recipes and flavors, similar to the food. In keeping with the philosophy of their kitchen, the brewery strives to source as much of it’s ingredients locally as is feasible. The squash used in their pumpkin ale is from Columbia. Due to suitable climate, they get their malt and hops from the northern United States and Canada. When possible, they stick to the Midwest, getting some of their hops from Wisconsin. The brewery has a double IPA, Rye Pale Ale, and APA fermenting at this time. The Pumpkin Ale has been so popular this fall they are entertaining the idea of making more. Also coming up, hopefully by January
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or early February, is a Barley Wine as well as an Imperial Stout, which assistant brew master Josh Rein is particularly excited about. The imperial stout is ten percent alcohol and tastes of dark chocolate, coffee and an undertone of vanilla from being aged on bourbon-soaked oak chips. Rein is quick to emphasize the beer is not too sweet, but instead, wintery. If one does have a sweet tooth however, they will not go disappointed. Broadway Brewery offers a wonderful dessert selection featuring crème brûlée as well as their chocolate stout cake, a widespread favorite and perfect ending to any meal. Whether you are in the mood for dessert, dinner, or simply drinks the Broadway Brewery continues to offer some of the best choices you can find in Columbia.•
RUSTY MUSTACHE 2 oz Gin (New Amsterdam) 8 oz Ace Perry Cider Combine ingredients in a 12 oz snifter. Serve on the rocks. Created in 2010 by Executive Chef Bryan Manass
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