Country A Supplement to the Star Shopper
cres A Focusing on Today’s Rural Environment
Friday, November 2, 2018 • Edition 16
It’s always happy hour at
Kamp Karibu
Kraemer, Schwieters repurpose wood to build cabin By CAROL MOORMAN Staff Writer PALISADE – A barn on Joe Seifermann’s farm near Spring Hill was torn down with the floor joists, beams and rafters reused to build a barn-like cabin at Kamp Karibu in rural Palisade. The cabin, tucked away in a wooded area on a dead-end road, 138 miles from Melrose, was the brainchild of brothers-in law Mike Kraemer and Mark Schwieters of Melrose. Both used woodworking skills to construct their vision, using repurposed items as much as possible. Their wives, Karla Schwieters and Linda Kraemer, adult children and other family helped with the project, which dates back to 2008. In addition to wood from Seifermann’s barn, the wood flooring from the Orange Room,
upstairs in the former Stan’s Bar (now Woody’s) in Greenwald was refinished and used as flooring in the rustic cabin. Old wood from Mary and Dan Hopfer’s remodeled barn in rural Greenwald was also repurposed in this project. Prior to building the cabin, the families had a cabin near Orr, Minnesota, a five-hour drive from home. They wanted something closer. After looking at different plots of land, they purchased 20 acres near Palisade in 2008, and five years ago, they purchased another 80 acres of bare land nearby, giving them plenty of land to hunt. On the initial 20 acres, there was a trailer house and outbuilding. The first phase of the project was constructing an addition on the trailer house, including a wood-burning fireplace. Gas, electric heat and central air were
This month in the
eventually added. “We planned it so when we wanted to, we could pull the trailer off and leave the addition there and then add on to that,” said Schwieters. After they pulled the trailer off, they used it as sleeping quarters while completing the second phase. Schwieters put an ad in the paper looking for an old barn that needed to come down. Bingo— the Seifermann barn. “When [Joe Seifermann] mentioned tearing a barn down, I said, ‘Are you nuts?’ but the barn, built in the 1960s, was in good shape,” said Kraemer. Schwieters drew up plans for the second phase of the cabin, which started in 2011 and was finished a few years later. Over the winter months, they prebuilt the walls and cabinets in their home shops. Other wood was refurbished for flooring.
COUNTRY
PHOTOS SUBMITTED
Mike Kraemer (left) and Mark Schwieters of Melrose are pictured in front of their cabin, Kamp Karibu, in rural Palisade. Repurposed wood from Stearns County buildings was used to build the cabin.
They found a way to use wood that may have otherwise been discarded. “Pretty much everything was used,” said Kraemer of the old barn wood. The 24-by 54-foot cabin includes one bedroom, a half bathroom, a game room, kitchen, living room and screened-in porch
on the lower level. The upper level includes two bedrooms and a full bathroom. The family’s building talent is showcased throughout the building. Kraemer constructed what Schwieters calls a “floor
KAMP KARIBU continued on page 2
5
Cheers to beers Katelyn Asfeld column
9
A hoppy life Watkins
14 Restoring history Albany
6
An artisan craft Alexandria
10 Brewer profiles
16 Country Cooking
Page 2 • Country Acres - Friday, November 2, 2018
Country Acres Published by Star Publications Copyright 2014 522 Sinclair Lewis Ave. Sauk Centre, MN 56378 Phone: 320-352-6577 Fax: 320-352-5647 NEWS STAFF Diane Leukam, Editor diane@saukherald.com Herman Lensing, Writer herman@melrosebeacon.com Liz Vos, Writer liz@albanyenterprise.com Laura Hintzen, Writer laura.h@saukherald.com Katelyn Asfeld, Writer kate@saukherald.com Carol Moorman, Writer carol@melrosebeacon.com
Story ideas send to: diane@saukherald.com SALES STAFF Jeff Weyer, 320-260-8505 jeff.w@dairystar.com Kayla Hunstiger, 320-247-2728 kayla@saukherald.com Missy Traeger, 320-291-9899 missy@saukherald.com Tim Vos, 320-845-2700 tim@albanyenterprise.com Mike Schafer, 320-894-7825 mike.s@dairystar.com Brian Trattles, 320-352-6577 brian.t@saukherald.com
KAMP KARIBU continued from front medallion,” a star-shaped inlay on the kitchen floor. Schwieters, using scraps of wood he received from his brother-in-law, Fred Kraemer, built the steps leading upstairs, with small pieces of wood. There is a storage area under the steps. Their wives added their own creative flair like using Mason jars as lights. “Everybody’s ideas and skills added to the project,” said Schwieters. Kraemer and Schwieters laugh when asked how many hours they and others put into this project. To order the building process, they took photos, some just of the fun they had. Furniture, like beds, were homemade out of wood, while other furniture came after housecleaning at their homes, lending a cozy feeling. There are personal touches, like a bearskin hanging on the wall going upstairs. Kraemer shot that bear when hunting at the cabin. One of their more unique items is a keg tapper attached to the side of the refrigerator, ensuring there is always a keg of cold beer cooling inside.
Kraemer came up with a way to prevent the beer from dripping onto the floor, using a tree stump, after seeing something similar on television. He cut a tree down, cleaned it up and cut a hole big enough on the top to put a copper bowl inside to catch the beer. “What else do you do with a refrigerator?” Kraemer said shrugging his shoulders. On a wall are two shot-skis Karla made— and yes, they do use them. One day, Kraemer got the idea that he would like a wood-burning pizza oven. Schwieters went online and drew up plans, and now, there is a pizza oven in their yard. “The pizza oven takes about six beers to get it hot enough, and then we have to try and make the pizza,” said Kraemer, laughing. Next on the list is a deer stand treehouse. Kiddingly, Schwieters said, “my problem is, I have a few beers and get an idea, and when I get a clear head, I still have these ideas.” Schwieters and Kraemer enjoy the challenges that come with projects like this.
PHOTOS SUBMITTED
A homemade fireplace gives the cabin a cozy feeling on cold days. The shot-skis on the wall were made by Karla Schwieters.
“Ideas just evolve,” said Schwieters. The unique lighting system in the kitchen includes beams on one side anchored to the wall and pulleys with ropes anchoring lights to the ceiling.
“Mike had a pulley in his barn and I had a pulley in my barn,” said Schwieters. Both go to the cabin with family as often as possible. That now includes grandchildren. The
cabin sleeps close to 18, and it is not unusual for 20 people to stay at one time. To them, the more
KAMP KARIBU continued on page 3
A homemade wood-burning pizza oven allows the family to enjoy one of their favorite foods.
PRODUCTION STAFF Pat Turner Amanda Thooft Nancy Powell Brian Dingmann Maddy Peterson Jennifer Coyne, Proofreader Andrea Borgerding, Proofreader
Deadlines: Country Acres will be published the first Fridays of April, May, June, September, October and November, and the third Friday of every month. Deadline for news and advertising is the Thursday before publication.
“Committed to being the eyes and ears of our communities.”
Mark Schwieters built these steps in his home shop, using wood pieces from his brother-in-law, Fred Kraemer. Mike Kraemer shot a bear up north and that bearskin hangs on the wall leading upstairs.
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Friday, November 2, 2018 - Country Acres • Page 3 KAMP KARIBU continued from page 2
Ohmann, was a priest in Tanzania where Swahili is spoken. Kamp Karibu is close enough to home, but far enough away to leave the rat race of everyday life behind them, whether for a few hours or a few days. With all of their recycled wood, it is like they brought a little bit of Stearns County history with them, including rafters that once sheltered cattle and wood flooring that was danced and roller-skated on. “We use the cabin more than anticipated,” said Schwieters. Kraemer agreed. “It’s always happy hour up there” said Kraemer. A star inlay Mike Kraemer constructed is displayed on their kitchen floor. Mason jar lights were the idea of Linda Kraemer and Karla Schwieters, the wives of Mike Kraemer and Mark Schwieters. Wood flooring came from the Orange Room at the former Stan’s Bar in Greenwald.
Tackle the Winter Weather
PHOTOS SUBMITTED
IN COMFORT
(above) There is room to sleep 18 people in the cabin. Some of the bed frames were constructed out of wood. (right) A keg tapper on the outside of the refrigerator allows beer to flow freely from the cold keg inside. A bowl on top of a tree stump, below the tapper, catches any beer drippings.
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the merrier. “My favorite weekend up there is MEA; I enjoy grouse hunting,” said Kraemer. Schwieters agreed. “MEA is when we get the most family up there, but we have a good time when my brothers come up ice fishing in the winter,” said Schwieters. The closest lake is only two miles away, but there are plenty of other bodies of water in the area. They are so glad years ago they decided to “bite the bullet,” and build this cabin at what they have fondly named Kamp Karibu. “Karibu is Swahili for welcome,” said Kraemer. Their uncle, Fr. Dan
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Page 4 • Country Acres - Friday, November 2, 2018
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Page 6 • Country Acres - Friday, November 2, 2018
An artisan craft
ALEXANDRIA – The Hoffmans are not your average dairy farmers. Marv and Kathy Hoffman and their six children – Jeffrey, 27, Matthew, 25, Janette, 23, Sara, 20, Chester, 18 and Andrew, 14 – milk 12 Jersey cows near Alexandria. With the herd, a modest milk room and a four-stall milking parlor, Fruitful Seasons Dairy is a small-scale operation. Their output of product, however, is anything but small. From the milk collected, the Hoffmans create and sell a variety of cheeses, producing up to 150 pounds of product a week during the grazing season. “Jerseys are an excellent breed of cow for making cheese; they’re a smaller animal, and for their size and what they eat, they produce a nice amount of milk with a high number of solids,” said Marv of his decision to raise Jerseys.
The cheese-making operation began 10 years ago when Marv and Kathy bought their first Jersey to supply their family with milk. Their cow, however, gave too much milk for the family to drink. “So, we started making cheese in the kitchen and that’s how we got started,” Kathy said. Kathy studied cheesemaking from a book called “The Cheesemaker’s Manual” by Margaret Morris, and by doing it herself, she learned how to make cheese. “It’s definitely a learning curve,” Kathy said of cheesemaking. The Hoffmans saw a potential profit in their cheesemaking endeavors. Marv, who worked as an engineer for more than 20 years at ITW Heartland in Alexandria, used his skills to build a milking parlor and cheesemaking facility. “Marv has always been looking for a home business, and he had the ability and knowledge to
PHOTO SUBMITTED
A mixture of milk, culture and rennet are mixed in a cheese vat.
design and build the equipment in the cheese room,” Kathy said. As the Hoffmans’ herd expanded, so did the cheese production. When the pastures are rich and plentiful with green grass, from late spring to early fall, the milk production is rich as well. This is when most of the cheesemaking occurs. “The main thing I’ve learned is that to get good cheese, you have to have good milk,” Kathy said. The fresh green grass the cows eat affects the color and flavor of the cheese, therefore, in the winter when the cows feed on grass hay, cheesemaking stops. “When the cattle are on grass, the cheese has a rich, golden color,” Kathy said. “When they are eating only grass hay, the color of the cheese is very pale.” The cattle are on a rotational grazing system where they are moved two to three times a day. Moving the herd is Marv’s favorite thing to do. “I love bringing the cows to a new pasture each day to eat because they just love it,” he said. “They really enjoy getting a fresh ‘salad bar.’ The scene of the cows grazing out in the lush green pastures looks better than something you would see on a postcard.” Once a day, the cattle are brought to the barn to be milked. A pipeline transfers milk from the barn to the bulk tank in the milk room, and then from the bulk tank to the vat where the cheesemaking begins. The Hoffmans make cheese twice a week. “For some types of cheese I make, I get the
PHOTO BY KATELYN ASFELD
Marv Hoffman pets one of his Jersey cows Oct. 11 at his farm, Fruitful Seasons Dairy, near Alexandria.
milk to 84 degrees, then add the culture,” Kathy said. “Rennet is added, too, and the mixture sits for a half hour.” The culture consumes the sugar, or lactose, in the milk and produces a lactic acid through fermentation.
Lactic acid begins the process of coagulation, which is when fermenting organisms separate the curds from whey. Rennet is added to speed up coagulation. After the mixture sits for a half hour to curdle, Kathy adds hot water to
increase the temperature to 91.5-93 degrees. Once she reaches the desired temperature, she stirs the mixture for 20 minutes. “After stirring, I re-
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PHOTO BY KATELYN ASFELD
Milk collected from the cows is transferred to this bulk tank where it is stored until there is enough milk to make cheese on Marv and Kathy Hoffman’s farm. During grazing season, Kathy makes cheese twice a week.
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Friday, November 2, 2018 - Country Acres • Page 7 HOFFMAN continued from page 6 frigerator in the small onfarm store for customers to purchase. “We also sell the cheese at the Alexandria and Holmes City Farmers Markets and distribute to five grocery stores,” Marv said. “We can ship cheese, too.” The Hoffmans make and sell a variety of cheeses, including colby, Gouda, Caerphilly, brick, cheddar and more. On their farm, they also sell apples, maple syrup made by Jeffrey, and soaps made by Janette, along with other miscellaneous produce. Working with the cows is a favorite chore for both Marv and Kathy. “They are nice animals to work with,” Kathy
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PHOTO SUBMITTED
Farmstead cheese made by said. Fruitful Seasons Dairy. This year is the Hoffmans’ ninth season making and selling cheese and they hope to continue for as long as possible. “Our pastures have been getting better and better every year,” Marv said. With better pastures, better milk and better cheese will follow suit for the Hoffmans. #5330014
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move a third of the whey and replace it with a third of water to get it to 97-98 degrees,” she said. Once the curds are ready, they are pressed into hoop molds to make cheese wheels. The wheels are then placed in brine tanks to develop a rind and preserve the final product. After being washed in the brine, the wheels are placed on shelves in a 45to 55-degree storage room where they age for a minimum of 60 days. Each wheel weighs 9-12 pounds, is 1 foot in diameter and 4-6 inches tall. “We feed the leftover whey to the cows, chickens and pigs if we have them,” Kathy said. When cheese is ready to be eaten, most of it is cut into wedges, vacuum packed and placed in a re-
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PHOTO SUBMITTED
Marv and Kathy Hoffman, own a herd of 12 Jersey cows. Milk collected from their cows is used to make a variety of cheeses.
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Friday, y, November 2, 2018 - Country Acres • Page 9
A HOPpY LIFE Rausches, Klein get involved in craft beer industry WATKINS – On a hillside outside of Watkins, 18-foot tamarack poles stand upright in a former alfalfa field. As people drive on the road and approach the property, they may look and wonder what in the world the poles are there for. The poles are part of a trellis system for a crop not commonly grown in the area, a climbing, bright green perennial plant used in beer: hops. Brothers Clinton and Cory Rausch and their longtime friend, Joe Klein, began a new enterprise, Luxy 13 Hops, with the intent of providing fresh, locally-grown hops to breweries and home brewers in the area. Clinton, Cory and Joe love drinking craft beer and visiting brewhouses, but they wanted to be more involved in the craft beer industry. “We talked for a while about opening our own brewery, but both Joe and I agreed we were kind of late to the scene,” Cory said. “So, we thought how else could we be part of the craft beer industry?” The idea of growing hops came to them when Joe bought a book called “The Beer Bible” in late 2016 and found a section about the plant. “It got me thinking,” Joe said. “The next day, I called Cory and I said, ‘these hops are interesting. We should look into this.’” Cory agreed and called Clinton and got him on board with the project. “We have the farming background and the acreage, so why not grow hops?” Cory said. Their idea of growing hops turned into a business at their first meeting in November 2016. “That’s when Luxy 13 Hops was created,” Cory said. The Luxy part of the name came from Luxemburg Township, where the Rausch farm is located. The 13 comes from the Minnesota 13 corn liquor moonshine made on many farms in Stearns County during the Prohibition era. Minnesota 13 was also a variety of corn developed by the University of Minnesota.
By KATELYN ASFELD Staff Writer
Next, they installed the drip irrigation system. “Hops take up a lot of water,” Clinton said. “The plant tissue itself doesn’t like moisture because it causes mildew, but the roots like it.” In late July 2017, they planted 820 12inch seedlings consisting of six varieties, including Newport, Centennial, Comet, Hallertau, Santiam and Willamette. There are over 80 varieties of hops available, but not every variety will grow in Minnesota’s climate. The hops were not harvested in 2017; instead, they were left to establish roots.
Hoppy flavors Each variety of hops possesses different characteristics used in the flavoring of beers. “There are two things brewers look for in hops,” Joe said. “One is the bitterness, which most people associate to hops, and the other is aroma. The alpha acid in the hop cone is what imparts the bitterness.” The hop cones are the valuable part of the plant for beer, and only female plants produce them. Lupulin glands inside the cone contain the resins and oils brewers use for their beer. As the plants grow, they develop weak, hollow bull shoots that need to be pruned. Once the actual shoot appears from the crown, they are trained to climb the trellis string. Unlike grapes which have vines, hops have bines. Vines use tendrils and other appendages for attaching themselves, whereas bines have stout stems with stiff hairs to aid in climbing. Bines wrap clockwise around a string, growing up to one foot per day, following the sun as it grows. During the growing season, Cory, Clinton and Joe did routine maintenance, ensuring the plants received enough water and were sprayed to prevent powdery and downy mildew. “The mildews are the biggest factors that affect the crop here in Minnesota,” Clinton said.
Factors beyond control In the spring of 2018, the men were disheartened to find only 25 percent of their crop survived the winter. “We believe the hops didn’t survive due to the lack of snow for insula-
A HOPPY LIFE continued on page 12
Building a business Before building the trellis and planting the crop, the three did extensive research on the hop plant, taking in every bit of information they could find. “I don’t think we could put a number on the amount of time we spent behind a computer screen or nose-deep in a book on hops,” Cory said. “You can tell you’re passionate about it when you realize you spent five hours straight reading up on hops on a Saturday afternoon.” They began surveying and designing their future hopyard in March 2017, and in May they started digging holes for the poles. “Building the trellis was the hardest part of the operation,” Joe said. “It was labor-intensive and we were dealing with really crappy weather. It was rainy and cold.” PHOTO SUBMITTED
A hop plant full of cones grows July 2018 at Luxy 13 Hops near Watkins.
PHOTO SUBMITTED
Cory Rausch (from left), Clinton Rausch and Joe Klein, founders of Luxy 13 Hops, began their operation on the Rausch farm near Watkins in 2017.
Page 10 • Country Acres - Friday, November 2, 2018
BREWER PROFILES
Erik Salmi Bad Habit Brewing Co. St. Joseph recently combined the two and are coming out with a sour IPA. It’s exciting to see how a new beer will turn out. I also like brewing beers we have made on a regular basis, because I can challenge myself to make it as perfect as it can be.” Hazy, juicy IPAs are the most popular beers amongst the brewery’s customers, but their fruited-kettle sour is quickly gaining popularity. “I think people’s pallets are ever-changing and they enjoy new and different flavors that keep them excited about trying new beers,” Salmi said. The brewery keeps up to 12 different beers on tap, often rotating the selection. “More likely than not, customers will see a new beer on the menu every time they visit our tap room,” Salmi said. “Our goal is to always have new and fresh styles on tap for our customers to enjoy.” The future of the brewery is promising, as it recently added new fermenters, allowing them to experiment with new styles, including longer-fermenting lagers. Additionally, the brewery recently announced plans of moving their operations from their current location downtown to St. Joseph’s former city hall as they are outgrowing their space. There are a lot of new beers on the horizon for the brewery, and with the larger space, Salmi and his crew will have more opportunity to create a large variety of beers at the same time, the brewer said. “I really enjoy the people I work with and the small, quiet brewhouse,” Salmi said. “I also get to talk with a lot of the patrons and it’s really exciting to see all the hard work appreciated.”
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Adam Graf Dave Gibbons Copper Trail Brewing Co. Alexandria “The amount of experimenting, problem solving and learning that is involved in it is truly amazing.” They recently came out with two new brews – Caribbean Dream, a golden stout with coconut and locally-roasted coffee beans, and Wet n’ Wild, a wet, wild hop double IPA. “We are also releasing an imperial brown ale using local maple syrup; it will be called Jim Bunyan,” Graf said. A favorite seasonal beer the brewery offers is a porter soaked on oak and bourbon called Black Betty. “It has chocolate notes and the familiar vanilla characteristics of oak,” Graf said of the porter. “It’s a thinner porter, almost a brown porter in style, so it is very easy to drink.” Graf’s favorite beer to brew is a milk chocolate stout called Midwest Midnight because of the many layers of flavors that come through. “The chocolate takes a front seat, whereas the hops we use add a dark berry flavor and some of the roasted grains pull in some amazing roasted characters to the beer,” he said. The reward of seeing someone enjoying a product that the brewers put their full effort into making is the most enjoyable part of Graf’s job. “The smile they make is priceless,” he said. When asked what the plans are for the future of the brewery, Graf smiled and said, “Onward and upward – the possibilities are endless!”
BEeR TERMS 101
ABV – Alcohol by volume – this is the amount of alcohol in beer in terms of percentage volume or alcohol per volume of beer. ABV can range from 3 percent and be as high as 10 percent, with very few over 10 percent. IBU – International bitterness units - this is a system indicating the hop bitterness in finished beer. The higher IBU, the more bitter the beer is. Hops – Hops are the flowers of the hop plant added to fermenting beer that gives beer a bitter and aromatic flavor. The plant is a climbing perennial. IPA – India pale ale – A strong, hoppy ale. The style originated in Britain in the 19th Century and had high alcohol content and hopping rate, allowing it to survive the long sea voyage to India - hence the name.
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For almost two years, Erik Salmi has brewed beers for Bad Habit Brewing Co. in St. Joseph. But, his experience brewing beer began several years ago, when he had the opportunity to work at a brewhouse while attending school in Oregon. Before moving west, Salmi was teaching kindergarten at STRIDE Academy in St. Cloud. “I taught for five years and realized, I needed a career change,” he said. Salmi enrolled in the University of Oregon in 2009 to study graphic design; however, his career path took an unexpected turn. “Shortly after moving west, I became friends with Nick Arzner, the co-owner and founding brewer of Block 15 in Corvallis, Ore.,” Salmi said. “I found myself working in the cellar at the brewery instead of going back to school. I worked my way up, from cleaning kegs to running the cellar. I learned everything about the process of brewing and taking care of beer from Nick and his crew.” It was then Salmi realized brewing beer was going to be his new career. “I enjoy the independence, physicality and creativity of the job,” he said. Salmi brewed beer under the tutelage of his friend in Oregon from 2009-13 and became skilled in the craft. In 2014, he moved back to Minnesota and started brewing at Town Hall Brewery in Minneapolis, where he remained until February 2017. “My education has all been on the job,” Salmi said. “I’ve been fortunate enough to work under two brewers who are the best at what they do. The knowledge and support they gave me over the years have been invaluable.” In 2017, Salmi moved back to St. Joseph, and, from the skills and knowledge he acquired over the years, began brewing beers for Bad Habit. “The brewery is a small and comfortable place,” he said. “We are busy, and there is always great music and we always have a lot of fun.” With the changing seasons, Salmi is creating porters and stouts for the brewery. “Stouts Stou and porters tend to be more popular during cold weather po seasons,” he said. “We have a se bourbon barrel-aged brunch bo stout with coffee and vanilla, sto an imperial chocolate milk stout and a coconut porter – all coman ing in the next few months.” IIn addition to creating new brews, Salmi continues to tweak brew recipes on the standard styles of recip beer. “A couple of my favorites to work on are IPAs and sours,” he said. “We
What started as a hobby between two good friends has turned into a thriving business. Adam Graf and Dave Gibbons, owners of Copper Trail Brewing Co. in Alexandria, thoroughly enjoyed homebrewing as a hobby outside of their regular jobs. “Dave ended up coming back home after college and had a few other jobs with the intention of homebrewing as a hobby,” Graf said. “That’s when this whole adventure began. We did [homebrewing] for about a year, at which point we realized we were pretty good at it.” The two Alexandria natives began business planning for a brewery in their hometown. “It ended up being three years of planning before we finally opened the doors Dec. 26, 2016,” Graf said. Although neither of them have any formal training on brewing, Graf and Gibbons have learned by trial and error and through resources and information on the internet. “There is so much information available to brewers now that wasn’t readily available 20 years ago,” Graf said. Graf said their taproom has a craftsman-meets-industrial vibe and is relaxed and family-friendly. “The brewhouse is on full display and is an integral part of our taproom, so when customers are sitting down enjoying a brew, it’s like they are enjoying it right there with us,” he said. The brewery currently employs 10 people and offers eight to 12 taps at any given time. Nearly 30 recipes cycle through the brewery, depending on the season. “The type of beers we make are unlike most and are very approachable,” Graf said. Their best-selling beer is aan American IPA called the Hopper Trail. Another popuHo lar choice is Indigo Wheat, a blueberry wheat ale. blu The T brewery continues to create new beers for their c customers. cust “That’s the reason we got “T into tthe hobby and continued it pr professionally,” Graf said.
Friday, November 2, 2018 - Country Acres • Page 11
Karl Schmitz, head brewmaster for Third Street Brewhouse in Cold Spring, began his career in the beverage industry at 18 years old. As an employee for Cold Spring Brewing Co., Schmitz spent his days in the warehouses stacking cases of beer on pallets. “I moved through a few positions in the company before former brewmaster, Mike Kneip, asked me to help in the brewhouse,” Schmitz said. Schmitz received a diploma in brewing from the Master Brewers Association of the Americas after taking a two-week extension program. “The program is really geared toward people already in the industry looking to round out their knowledge,” Schmitz said. In 2012, Third Street Brewhouse was founded out of Cold Spring Brewing Co. and became the craft beer division of the company. In 2015, Schmitz became the brewmaster for the brewery. The taproom has a cozy atmosphere with a fireplace, outdoor seasonal seating, large windows looking out to the brewhouse, occasional live music and a retail store. Their tap selection offers 11-12 beers, consisting of year-round, seasonal and specialty beers. “Our next seasonal beer is a maple stout called Sugar Shack, with maple syrup added post-fermentation,” Schmitz said. The brewery’s most popular beer is their classic AAmerican lager, Minnesota GGold. “It is a really approachab able, clean and easy-drinking beer,” Schmitz said. Lagers are also Schmitz’s fav favorite type of beer to brew bec because they can be more difficult to create. ““[Lagers] take more finess nesse than some other styles,” he ssaid. “There is nowhere to
Karl Schmitz Third Street Brewhouse Cold Spring hide your flaws, which makes it challenging.” Not only are lagers Schmitz’s favorite beers to brew, they are some of his favorites to drink, specifically pilsners. “Pilsners tend to have much more hop character than a standard American lager,” he said. “With a pilsner, I get a refreshing lager flavor mixed with a hop flavor.” The greatest challenge for Schmitz is ensuring the beer he brews stands out amongst other craft beers. “There are a lot of great beers out there with great packaging,” he said. “So, finding a way to stand out on the shelf and capture a customer’s attention can be a challenge.” Schmitz and his crew continue to develop new beers; however, it can be tough to know which beer will make it to market until they have a brew they really like. “Finding ways to improve or do something unique or interesting is what I enjoy most about my job,” Schmitz said. “We try to keep it light, but very focused on cleanliness and repeatability in the brewhouse.”
Sauk Rapids
What started as a love for drinking craft beer developed into a hobby of homebrewing; and in turn, the hobby of homebrewing led to a creation of a brewery. That was what happened for Ryan and Liv Fuchs, owners of Foxhole Brewhouse in Willmar. The two began homebrewing in 2011 and competed in homebrew contests. “We were doing well in homebrew competitions,” Ryan said. “People wanted to pay me for the beer, which I could not accept since it was a homebrewed beer. That’s what led us to open a brewery.” The Fuches opened their brewery Aug. 28, 2015, calling it the Foxhole as their last name, Fuchs (pronounced f-oo-k-s), is German for fox. Prior to owning the brewery, Ryan, a native of Paynesville, was a superintendent for a bridge construction company for 25 years. Ryan and Liv were also raising their two sons, Avery, now 20, and Devin, 17. Ryan and Liv’s brewery is small, with four employees and a cozy atmosphere. Their selection of beers, however, is greatly varied with 10 taps available at a time, rotating through 40 different beers. Their Double J Cream Ale is a favorite among their customers as it is a light, refreshing beer that is easy to drink. Their IPAs are also popular. “We have a solid group of IPA drinkers who love our variety,” Ryan said. “Our customers are very open to trying new beers here.” IPAs are also a favorite for Ryan to brew as the aromas of the hops in the kettle are the best smells in the world for him. Ryan describes their bbrewery as blue collar. “This brewery is the local pub that people can lo come to and enjoy a great co beer with friends and talk,” bee he said. “We encourage everyone to put the technology eryo away and have a good time by talkin talking, laughing and meeting new ppeople.” Bec Becoming compliant and
Liv and Ryan Fuchs Foxhole Brewhouse Willmar understanding the rules and regulations for operating a brewery were the most challenging aspect for Ryan and Liv when they started. However, the freedom to be creative with beer and the support of the community made the challenges of starting up worth it. “The brewery’s size gives me the chance to experiment and not be too tied down to core brands,” Ryan said. “Our ever-changing variety of beers that we carry at any given time is what makes us unique.” The brewery is currently working on an imperial robust porter, a double IPA and an American amber, which Ryan and Liv hope to release soon. The future of the bustling brewery is promising, as the Fuches continue to experiment with new flavors in their brews to provide their customers with an exciting new beer each time they visit. With 10 taps available at a time and 40 alternating beers (and counting), there is bound to be a beer that everyone can enjoy at Foxhole Brewhouse.
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A HOPPY LIFE continued from page 9 tion and the late snowstorm we had in April,” Clinton said. Nevertheless, the three persisted. “Overcoming the winter kill was a big challenge for us,” Cory said. “We had to realize we didn’t succeed as well as we initially thought. It was definitely a learning process the first year.” Clinton and Joe agreed. “We just had to go with what we had left and we used it as a learning experience,” Clinton said. “We’re still on board with it, and we will continue to grow and improve.” The trio worked through the growing season with what they had, and despite the loss, the remaining crop grew successfully. They began harvest in August 2018.
“When the hops are at 80 percent moisture, they are ready to be harvested,” Cory said. “What’s nice about growing different varieties is that some are ready to be harvested before others, which spans out the harvest work.” Harvest of hops began by cutting the plants off at the top and bottom of the trellis. The bines were then brought to the garage and laid out on tables where a “pick party” was held. Friends and family came to help pick the cones off the bines every weekend for four weekends. “The pick party was super fun,” Clinton said. “Everybody grabbed a beer and we spent the day picking and talking.” Cory and Joe agreed. “I’m excited for future pick parties where we have our friends and family
over to pick hops and teach them about what they are,” Cory said. Cones picked off the bines were tossed on a tarp in the middle and then laid out on screens to be dried for three days until they reached a moisture level of 8-12 percent. The hops were then vacuum-packed and placed in a freezer. The three look forward to the coming years of growing hops and providing them to breweries and home brewers. “Our mission is to have a fun, local brew,” Cory said. “Let’s grow it local, brew it local and sell it local.” To learn more about Luxy 13 Hops, visit their website www.luxy13hops. com or their Facebook page www.facebook.com/ Luxy13Hops/.
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Friends and family gather for a hop picking party in early September 2018 at the Rausch farm near Watkins. Pictured from left: Jeff Lindbloom, Jenna Rausch, Dennis Rausch, Sara Lindbloom, Amber Silvers and Karen Rausch.
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Restoring history Linda Shay breathes new life into antique trunks By LIZ VOS Staff Writer
ALBANY – As she scrapes away layers of paint or sands decades of rust from antique trunks, Linda Shay knows there is a deep piece of the past at her fingertips. “These are a part of history – they carried the belongings of ancestors here [to America] where their new life would begin. Clothing, dishes, the Bible – it all made the same journey with its owners,” Linda said, looking around her workroom on her farm in rural Albany. “That is why they are so special to me and what I find to be the most satisfying part of what I do.” Linda has been perfecting her work in antique trunk restoration for over 40 years. It started with a trunk her sister purchased for her. “[My sister] wanted to get it for me as a hope chest,” Linda said of that first project. “I kept all of my most special things
PHOTO BY LIZ VOS
Linda Shay sits in front of her workshop in rural Albany where she does her antique trunk restoration. Shay has restored trunks for over 40 years.
in that trunk, once it was complete.” While she no longer has that original trunk, she recalls using glossy paint and lining it with corduroy, which was very fashionable at the time. “I have certainly learned a lot over the years. I would not use either of
be pulled away from a wall in order to open them, the aptly-named wall hugger has framework and hinging that allows it to remain up against a wall while being opened. “That was really fun to find,” Linda said. “It would have been a more expensive trunk when originally purchased because of that style and the fact that it has a great interior storage layout.” PHOTO SUBMITTED Pioneer Days, held A trunk fully restored by Linda Shay is ready to ship back to its owner. the third weekend in September in Albany, has long been a place of great findings for Linda. Each year, she spends Friday checking out the flea market (seeking trunks and other rarities) and spends Saturday and Sunday working in the mercantile building. This past year, she was PHOTO BY LIZ VOS able to bring along a trunk Many antique trunks, like this project she was working one that is midway through on, allowing her to show a restoration process, include visitors what goes into resPHOTO BY LIZ VOS images on the interior cover, Curling nails are among Linda Shays arsenal of materials used as she which Shay is sure to restore SHAY restores trunks, bringing back strength and beauty of the historical and preserve whenever continued on page 15 pieces. possible.
those things to restore a trunk now,” she said with a smile. With that first trunk and the over 100 trunks she has since restored, have come lessons of technique, tool use, material selection and a deeper understanding of the history of antique trunks. “I have learned so much about different styles – I have not seen two trunks that have been the same over the years, which always makes it interesting,” Linda said. This past September, while at Albany Pioneer Days, Linda came across a trunk style she had only seen in books – a 150-yearold wall hugger. While most trunks would need to
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COUNTRY COOKING
Bohemian Squares • 2 1/2 sticks butter • 1 1/2 cup sugar • 2 cups flour
• 1 can cherry pie filling • 4 eggs, separated • 1 Tbsp. vanilla
Beat egg whites until stiff peaks form and set aside. Cream butter, sugar and egg yolks together. Add flour and vanilla and beat well. Fold in egg whites. Spread batter over a cookie sheet, saving several spoonfuls of batter for top. Spread pie filling over batter. Drop spoonfuls of remaining batter on top of filling. Bake at 350 degrees for 30-35 min. Sprinkle with powdered sugar.
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Combine flour, brown sugar, oats and chopped pecans. Stir in butter. Spread mixture onto a cookie sheet at bake at 350 degrees for 17 minutes, or until browned. Remove to wire rack to cool. Crumble mixture. Place half of crumbled mixture onto a 9-x 13-inch pan; drizzle with caramel topping. Spread ice cream over topping. Sprinkle remaining crumbled mixture, pressing gently. Freeze until firm.
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Disclaimer: Plus Tax, includes up to 5 qts. of oil, diesel and special fluids extra. Not valid with any other offers or discounts. See service advisor for details Expires Nov. 30, 2018.
Business Signs of All Kinds Farm Signs Yard Signs (Political, Garage Sale, Event) Banners Boat Lettering Vehicle Letter/Signs Watercraft Decals Snowmobile Decals Fishhouse Decals D.O.T. Numbers Magnets
Full-Color Graphics Signage!
SERVICE HOURS:
www.albanychrysler.com
320-845-2801 • 800-392-3426 Fax: 320-845-4788
CA-Nov 2-1B-TV
Big Enough to Earn Your Business... Small Enough to Keep It Mon.-Fri. 7:00 A.M. - 6:00 P.M.; Sat. 7:00 A.M. - 1:00 P.M.
CA-Nov2-1B-BT
SIGN Design
diane@saukherald.com
Disclaimer: Plus Tax, includes up to 5 qts. of oil, diesel and special fluids extra. Not valid with any other offers or discounts. See service advisor for details Expires Nov. 30, 2018.
STOCK #649732
White interior walls, 7’ interior with 6’6” tall rear ramp door opening, p g, sloped p nose,, 4- d-rings g in floor,, 16” on center walls and floor crossmembers, LED exterior lights, 2 LED dome lights with wall switch, 15” radial tires, 1 piece aluminum roof, flow through vents.
Hwy. 71 South • Long Prairie, MN 56347
SUBMIT YOUR RECIPES TO BE INCLUDED IN FUTURE EDITIONS OF COUNTRY ACRES!
LUBE, OIL, FILTER & BRONZE CAR WASH
5,295
SEE OUR INVENTORY AT WWW.HILLIG.COM • 320-732-6161
Mix ground beef, crackers, egg and salt together and shape into balls. Broil meatballs until brown on both sides. In a saucepan, melt butter and sauté onions until tender. Add tomato soup, brown sugar, Worcestershire sauce, mustard and vinegar. Combine mixture with meatballs in a casserole dish. Cover and bake at 350 degrees for 20 minutes.
$23.95
$
Located in the
Sauk Centre Herald Office 522 Sinclair Lewis Avenue Sauk Centre, MN 56378
Logan Thomas, Designer & Sign Creator Ask for Joyce or Logan!
Call 320-352-6577
Friday, November 2, 2018 - Country Acres • Page 17
Service You Deserve. Agents You Can Trust.
Harvest may be off to a slow start, but we’re not!
Dave Weller Brooten Area 320-760-4193
CA-NOV 2-1B-MS
Our New Fertilizer Storage and Shipping Facility Is Rolling!
Dale Zaczkowski Sauk Centre Area 320-248-2146 • Farmland Sales • Residential Real Estate • Land Appraisals • Members of MLS and Realtors www.HughesRealEstate.net
Schedule Your: • Fall 2018 Fertilizer Program • Grid Sampling • Soil Sampling
PAYNESVILLE SOIL SERVICE
Winter is right around the corner.
Country Acres
1. If you have outdoor pets consider bringing them in during extremely cold temperatures. 2. If your pet needs to stay outside, make sure it has a warm, dry, and draft free shelter outside. 3. Outdoor animals eat more during winter. Make sure you pet has enough food and water. 4. Indoor pets, meanwhile, conserve energy in the winter. Adjust their food accordingly. 5. Watch out for frostbite on your Pets during the winter months. 6. Salt and ice can be rough on your pets paws, consider having them wear booties for walks.
PHONE: 320-243-3494 WATS: 1-800-232-4265
Kyle Hoium, Agent Kyle Hoium Agency LLC 10 3rd Ave Se Melrose, MN 56352 Bus: (320) 256-3434
American Family Mutual Insurance Company, S.I., American Family Insurance Company, 6000 American Parkway, Madison, WI 53783 006441 – Rev. 11/15 ©2015 – 7629253
CA Nov2_1B-MT
Call 320-352-6577 today to advertise!
Try these winter pet care tips!
Call John or Loren
Loren Pearson Seed Specialist Certified Crop Advisor
CA-Nov2-1B-TV
John Vanderbeek Agronomy Manager Certified Crop Advisor
View more useful tips at www.petmd.com
551 Railroad Ave., Albany Located across from the Kraft plant
320-845-6930
Fall Service Specials Going on Now!
LAWN MOWER TO SNOWBLOWER CONVERSIONS AVAILABLE FOR $99 Blower, decks, weights and chains only. Cab install not included.
We have you covered all season!
180-Day TURF PARTS & LABOR WARRANTY
Offer valid from OCT. 1 until DEC. 31, 2018. Offer not valid with any other retail discount and subject to availability. Taxes may be extra. Offer may be discontinued or modified at any time. See dealer for details.
GLENWOOD • 1710 North Franklin Street • 320-634-5151 ALEXANDRIA • 5005 Co Rd 82 SE • 320-763-4220 PAYNESVILLE • 725 Lake Avenue South • 320-243-7474 SAUK CENTRE • 1140 Centre Street • 320-352-6511 LITTLE FALLS • 16069 Hwy. 27 E. • 320-632-5469
CA-Nov2-MT-1B
CA-Nov2-1B-JW
LOCAL INDEPENDENT CO-OP
Page 18 • Country Acres - Friday, November 2, 2018
CWD tests mandatory in central, north-central and southeast
LET MEYER FIT INTO YOUR STYLE OF FARMING! Meyer. . .Your Forage Box, Spreader And Mixer Specialist!
BIG SPREADERS FOR BIG JOBS!!
COMPLETE NEW DESIGN
NEW LARGER TIRES
HFX Trailer 9500 SPREADERS
SXI720 SPREADERS SXI720
• 9500 Crop Max 20’ -24’ -30’ lengths
3500 gal
• Shock Coupler protection (S100 & S200) • HFX Trailer (Bigger tires – Wider Stance) • 3 Apron Chains
SXI865 4200 gal
• Less Moving parts • Better spread pattern • Shock coupler protection • Stronger Axle System We do
Demos
• Optional Scales & GPS Controls
&
TRY IT OUT!!
Hunters in central, northcentral and southeast Minnesota need to bring their harvested deer to be tested for chronic wasting disease (CWD) on opening weekend of firearms deer season Saturday, Nov. 3, and Sunday, Nov. 4. The Minnesota Department of Natural Resources (DNR) is requiring the testing to determine whether CWD may have spread from captive deer to wild deer in central and north-central Minnesota. The DNR also will require hunters to have their deer tested in much of southeastern Minnesota Nov. 3-4 as well as Saturday, Nov. 17, and Sunday, Nov. 18, because of its proximity to 18 known instances of CWD in wild deer centered around Preston, and to determine if the disease has spread from captive deer to wild deer in Winona County. The mandatory sampling requirements mean that after field
dressing their deer, all hunters in affected permit areas need to take them to a sampling station. DNR staff will remove lymph nodes, and submit them for laboratory testing. Hunters should go online at http:// mndnr.gov/cwd to find the permit areas where sampling is required. “Hunters help combat CWD spread by submitting samples for our surveillance program,” said Lou Cornicelli, wildlife research manager. “Thank you to hunters as we work to help safeguard the health of Minnesota’s deer populations.” Hunters must register their deer by phone, internet or in person. The DNR will not make harvest registration available at CWD sampling stations. The DNR website will have test results available at mndnr.gov/cwdcheck; hunters can enter the nine-digit MDNR number from the deer’s site
ATTENTION DEER HUNTERS Pre-order your food plot fruit trees for spring!
AMERICAN MADE & OWNED FOR OVER
70 YEARS
9 Models • 2-Singles, 7 Twins ,
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Single
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deer love apples!
*Two-Speed Electric Shift System Shift Quickly And Easily Right From The Seat Of You Tractor New Belt Incline is Super Quiet! Truck Mounts Available. Single TMR • 425-570 cu. ft. Capacity Twin Small Frame • 355-520 cu. ft. Capacity Twin Mid Frame* • 585-760 cu. ft. Capacity Twin Large Frame • 815-1 ,315 cu. ft. Capacity.
HULS
320.267.9805 Located in St. Wendel www.hulsplants.com
HORTICULTURAL SERVICES LLC
CA Nov2-1B-TV
THE MOVE IS ON TO
tag into the search box. The page will then display the results of the test. If the result reads “pending,” the final results are not yet available. The DNR reminds hunters who harvest deer in area 603, the disease management zone, that carcass movement restrictions remain in place. Deer cannot be removed from the area until a not detected test result is received. Area 603 hunters must take their deer to one of three sampling stations: Forestville State Park, Strongwell in Chatfield, or Preston. The DNR will provide space in a refrigerated trailer at its Preston forestry office for area 603 hunters who need to store their deer while waiting for test results. A quartering tent and hanging racks also are available to hunters who choose to properly quarter or debone the meat so it is free of brain and spinal column material, which allows the meat or quarters to be immediately moved out of the area. Hunters not in a mandatory testing area can collect their own lymph node sample and submit it for testing to the Veterinary Diagnostic Laboratory at the University of Minnesota for a fee. The DNR has made a video showing how to collect a lymph node sample available at mndnr.gov/cwd/ videos.html. The DNR website at mndnr. gov/cwd contains complete information about mandatory CWD testing, a video explaining the process, an interactive map showing sampling station locations and a related precautionary feeding ban.
NUTRITION SOLUTIONS
Twin
TMR 355-1315
• Faster Processing • Faster Cleanout • Precise Rations • Less Horsepower • Lower Load Height
All Aluminum/Stainless Steel Welding and Metal Sales. We also provided Portable Welding
A&C Farm Service, Inc. 888-365-1898 www.acfarmservice.com
Jct. Hwys. 55 & 23 • Paynesville
Country Acres
CA-Nov 2-1B-MH
CA_Nov 2_1B-MS
Story ideas? Want to advertise in this section?
Call 320-352-6577
Brandon Petermeier 10098 County 11• Sauk Centre | 320.223.2852
AGRICULTURAL IRRIGATION PRODUCTS & SERVICES We service all irrigation systems. CA Nov2-1B-KH
810 Industrial Drive, Starbuck, MN 56381
of ce@west-central-irrigation-inc.com | 320.239.2230
www.west-central-irrigation.com
Friday, November 2, 2018 - Country Acres • Page 19 SHAY continued from page 15 putty, wallpaper liner and finally wallpaper. The trunk is finished with cedar planks on the bottom, which add strength and a pleasant scent that also repels moths and other bugs. Often, portraits or some sort of artwork is displayed on the inside of the trunk cover, which may take additional time to restore and preserve. “There is a lot of drying time needed for the interior process,” Linda explained. “The whole procedure is not really all that hard to do, it just takes time.” PHOTOS SUBMITTED Linda happily accepts trunk restoration work, Linda Shay uses special techniques to restore vintage trunks to their fully giving a quote on cost after restored beauty. The above trunk is before Shay restored it. The finished viewing a trunk. She has product is shown to the right. restored trunks from both local customers and those from around the country, DRIVE INTO SAVINGS! whom she has often met at Pioneer Days. Once restored, Linda has seen the trunks given as wedding or baby gifts, used for storage of blankets, toys, treasures and dishes and even used as functional furniture like coffee tables or end tables. Golf Car Charger Repair “They are incredibly useful and beautiful piecGolf Car Batteries in Stock es,” she said. “The ones in our house are filled with special baby items from our kids, linens and one holds costumes and old clothes – when the grandkids come over, they have so much fun with that one doing creative play.” Playing a role in restoring the trunks that helped build the country is on remaining a rewarding task for LinBinsfeld Tire carries several brands and da, who is also a Univermileage tires to meet your budget. 2018 models sity of Minnesota Master Gardener and enjoys conTHINK SAFETY necting her gardening to crafts like wood burning THINK BINSFELD! gourds, making broomcorn brooms, beeswax candles, soaps and hand-caned chairs. “To me, the most spe• New & Used • Parts & AUTHORIZED DEALER cial pieces are those that • Gas & Electric Accessories are part of someone’s ancestry,” Linda said. “If • Sales & Service • Rental only they could talk – oh, the stories they could tell!” JOHN BINSFELD Do you have an anbinsfeldtire@gmail.com | 320.693.8632 tique trunk you would like 770 Hwy 23 • Cold Spring, MN 56320 to see restored? Call or text 2125 East Hwy 12, Litchfield 320-685-3656 | 800-856-1877 | www.GresserGolfCart.com Linda at 320-493-6201.
CELEBRATING 30 YEARS OF GOLF CAR SALES & SERVICE
Don’t let this be the call you receive this winter from your child. Have your tires inspected by John at Binsfeld Tire.
Clearance Pricing
BINSFELD TIRE
CA-Nov 2-1B-MH
“Hello? Dad...Mom...? I’m in the ditch....”
Introducing by Thermo-Tech
®
320-243-7815
• • • •
Up to 40% Better thermal performance Double layer of Low E on two glass surfaces BetterVue® screen for increased airflow and clearer view 4–9/16” frame
Commercial • Ag • Residential • 18508 County Rd 130, Paynesville, MN 56362 • www.borklumber.com
CANov2-1b-JW
Let Nate or Scott help p yyou!
• Triple Pane glass now available in most window operating systems. • New frame color options and hardware upgrades
Page 20 • Country Acres - Friday, November 2, 2018
REAL WORLD PERFORMANCE
Limited-Time Cash Rebates on Bobcat Loaders and Excavators
AUTHORIZED BOBCAT DEALER
Now is the best time of year to save big on the industry’s leading compact track loaders, mini excavators and skidsteer loaders. Participating Bobcat dealers are offering cash rebates and financing rates on most models of equipment through December 31, 2018.
Farm-Rite Equipment, Inc.
These versatile models are ideal for construction, agriculture, landscaping, grounds maintenance and all of your toughest jobs.
Dassel • 888-679-4857 St. Cloud • 844-262-2281 Willmar • 877-484-3211 CA-Nov2
Visit Bobcat.com/Offers or stop by today for details. *Limited time offer. Available at participating and eligible dealers only. Offer may vary by product type, series, model and select units in dealer's current inventory. Must take delivery from dealer stock by 12/31/2018. Offers available on new equipment in US and Canada only. Some restrictions apply. Length of contract may vary. Prior purchases not eligible. See dealer for details. Financing provided on approval of credit by authorized Bobcat finance providers to well-qualified buyers. Administrative fees may apply. Offer not available to government accounts, national accounts and municipal/utility bid customers. Non-commercial customers may not be eligible for low rate financing. Bobcat Company reserves the right to extend or discontinue any of these programs at any time without prior notice. Bobcat®, the Bobcat logo and the colors of the Bobcat machine are registered trademarks of Bobcat Company in the United States and various other countries.
One Tough Animal
®
Santa WILL BE COMING! Santa Register for a door prize for your kids & your pets!
IS COMING TO THE COUNTRY STORE! Saturday, December 8th From 10:30 am to 2:00 pm
Bring your kids and pets to get a free picture taken with Santa! COLD SPRING CO-OP &
Monday – Friday: 8:00AM to 6:30PM Sat.: 8:00AM to 3:00PM Sunday: 9:00AM to 1:00PM 300 Main St., Cold Spring, MN • (320) 685-8651
CA Nov 2_1B_MH
COUNTRY STORE