Past Newsletters

Vol. 6 No. 6

Brewery	Beers Featured
Otter Creek Brewing Company	Copper Ale
Otter Creek Brewing Company	A Winters Ale
Odell Brewing Company	Isolation Ale
Panorama Brewing Company	Wolaver’s India Pale Ale

Otter Creek Brewing Company

The Otter Creek Brewing Co. was conceived by founder/brewmaster Lawrence Miller in 1989. Larry had become an enthusiastic homebrewer while attending Reed College in Portland, Oregon, a location respected in the industry as producing dozens of exceptional breweries. Inspired by both his homebrewing hobby and his academic studies, Larry traveled to Europe after graduation to learn more about the science of brewing. There he researched German and Belgian beer styles and studied old world brewing techniques...at breweries as well as numerous back alley beer halls! Completing his research in Europe in early 1989 Larry settled in Middlebury, Vermont where he devoted himself full-time to the planning of a new brewery.

Middlebury was chosen for the brewery site as much for its quality of life as for its excellent water. Coincidentally in 1989, a local businessman was in the process of building an industrial start-up space for small businesses. One unit was custom fitted with the necessary floor drains and utilities and the new brewery found its first home (the brewery would eventually grow to consume the entire building).

Larry purchased Widmer Brewing Co.’s brewing equipment when the Portland, Oregon based brewery carried out a major expansion in the summer of 1990. Test brewing began at Otter Creek shortly after Thanksgiving 1990 and the first batch of unfiltered draught Copper Ale was rolled out on March 12, 1991. Response to their flagship ale was strong, and by year-end, Otter Creek was ready for its first expansion.

The brewery’s production capacity doubled with the installation of a new fermenter and a filtered ale was introduced with the purchase of a new filter. Seasonal Ales were introduced during the summer of 1991 with the first batch of Summer Wheat Ale. This was followed by Hickory Smoked Amber Ale in the fall, Stovepipe Porter in the winter, and Mud Bock Spring Ale in the spring, all of which were enthusiastically received. Helles Alt Beer, their second year-round brew, was added in May of 1994.

For more information about the brewery and scheduled tours, call (802) 388-0727 or check out their web site at www.ottercreekbrewing.com.

Copper Ale

Serving Temperature: 40-45° F
Original Gravity: 12.5° Plato
Final Gravity: N/A
Int'l Bittering Units: 21.0
Alcohol by Volume: 5.4%

First introduced in March of 1991, Otter Creek’s Copper Ale is inspired by the Altbiers of Northern Germany. It’s a medium-bodied, amber ale brewed with no less than six malts including Two Row Pale, Munich, Caramel, Carastan, Carapils and Black malts. Copper Ale is hopped with Cascade, Hallertauer and Mt. Hood hops and brewed with a proprietary house yeast strain. Look for a sweet malty nose balanced nicely by a pleasant hop spiciness. We found the body rich and full and would characterize it by being a well-balanced blend of malty notes and mild bitterness. Overall, a well balanced ale packed with flavor!

A Winters Ale

Serving Temperature: 40-45° F
Original Gravity: 11.5° Plato
Final Gravity: N/A
Int'l Bittering Units: 16.0
Alcohol by Volume: 4.5%

The newest addition to Otter Creek’s seasonal lineup, A Winter’s Ale is craft brewed with Bavarian yeast in the tradition of a mild scotch ale and is only available from November through February. Immediately note a sweet caramel malty nose with a hint of floral hops evident. We found the body to be malt-dominated and you’ll find the sweet caramel maltiness carrying through the body. Overall, a full, refreshing winter warmer that will prove a perfect accompaniment to a brisk winter day.

Odell Brewing Company

The Odell Brewing Co. of Fort Collins, Colorado was founded by Doug Odell in 1989 with his sister, Corkie, and wife, Wynne. Odell Brewing was the second microbrewery to open in Colorado which says a lot as the state is a literal hot bed for the industry boasting over thirty-five damn fine micros. The Odell trio undertook the creation of a microbrewery for several reasons. Doug and Wynne were living in Seattle at the time and were intrigued by the burgeoning microbrewing scene, but more importantly, they were bored silly with their respective landscaping and banking jobs. And if that wasn’t enought, Wynne was gettin’ mighty tired of Doug routinely emptying out their single closet to ferment his hombrews.

The brewery’s first five years were spent in an old, converted grain elevator where about 2,900 square feet on four different levels was leased. The facility’s design enabled them to use gravity for grain handling and beer transfers, thus reducing the need for physical labor and pumps. Doug brought ten years of homebrewing experience to the company along with knowledge gained from a stint at the Anchor Brewing Company. He chose an all draft format for the new brewery both to simplify operations and to guarantee the freshness of the beers. During the brewery’s 6 months of operation, Doug was the only full-time employee. He did everything from brewing, to kegging, to delivery, to paying bills. Corkie and Wynne helped out with cleaning tanks and handling the books, but Doug worked largely alone. Space was tight and as demand for Odell Ales increased, the original three story grain silo was converted into additional fermentation space.

Today, the family owned operation is happily settled into their new space. In 1996 the brewery sold 15,600 barrels and employed 22 people. The ales currently offered by the brewery include Easy Street Wheat, Levity, Cutthroat Porter, and this month’s Isolation Ale.

For more information about the brewery and scheduled tours, call (970) 498-9070 or check out their web site at www.odells.com.

Isolation Ale

Serving Temperature: 40-45° F
Original Gravity: 15.5° Plato
Final Gravity: N/A
Int'l Bittering Units: 27.0
Alcohol by Volume: 6.0%

Isolation Ale is Odell’s first winter warmer since the highly spiced Holiday Shilling of 1990. A break with microbrew tradition, Isolation Ale does not have the customary spices and herbs beers of its genre are known for. This blend is, however, a style of holiday brew prevalent in the English tradition, most notably due its malty, strong accents and coppery color. The Christmas card inspired label, featuring a single snow-covered cabin in the mountains at dusk, evokes thoughts of an intimate, cozy winter evening. Overall, a full, rich and flavorful holiday ale. We really liked it!

Panorama Brewing Company

Formed in May 1997, Panorama Brewing Company was inspired by the family history of two of its co-founders, Morgan and Robert Wolaver. The Wolavers' rich farming history stretches back three generations to the early 1900's when Robert and Morgan's grandfather, Oliver "Wolly" Wolaver, began farming the family's land in Tennessee. For close to a century the Wolaver family has cultivated a harmony with nature and embraced qualities such as hard work, pride and respect for the earth.

Today’s generation of Wolavers has taken their concern for our planet to the next level by creating Panorama Brewing Company, an organic craft beer company dedicated to small-batch brewing, and committed to supporting sustainable agriculture. Determined to promote the values and traditions learned from their grandfather, Morgan and Robert wanted to develop a craft beer that would draw attention to organic farming practices and help increase demand for organic products. To that end, the company donates 10 percent of annual profits to community organizations that promote sustainable agriculture.

Robert Wolaver's primary interest is in producing certified organic products. This interest resulted from a long family farming history which began in Tennessee at the turn of the century. Since that time, a love for the earth and all things natural has inspired three generations of Wolavers to live off the land. As a youth, Robert Wolaver often worked on the family farm in Tennessee during the summer, as well as working on his father's farm in Virginia during the school year. Wolaver's organic beer symbolizes the hard work ethic, making something with pride, respecting the earth and giving back to your community.

For more information about the brewery and scheduled tours, call (888) 595-BREW or check out their web site at www.wolavers.com.

Wolaver’s India Pale Ale

Serving Temperature: 45-50° F
Original Gravity: 13.0° Plato
Final Gravity: N/A
Int'l Bittering Units: 45.0
Alcohol by Volume: 5.7%

Wolaver’s India Pale Ale (IPA) is brewed with a combination of two row pale and caramel malts. Robert uses cascades in several additions during the 90 minute boil and then dry hops with them as well after the boil. Notice a predominant wonderful Cascade hop aroma in the nose of this one. You should also find great head retention in this clear, medium-bodied, pale to copper colored beer. It starts with a slightly sweet, pale malt flavor which is soon consumed by an intense cascade hop flavor which could only be attained through dry-hopping. Overall, an excellent interpretation of an India Pale Ale.

Ask Murl

Hey Murl,

I was sitting back in my command post enjoying one of the beers in my shipment last night and I had a very deep thought. I wondered to myself if the little bubbles on the inside of the beer glass actually had a technical name for them. You know, industry lingo or whatever. Is that too weird a question for your column or not?

Sara McGaffy
Highland Park, Il

Sweet Sara!

There are no questions "too weird" for my column. In fact, the weirder the better. That way I can spend most of the space giving you grief about the question and perhaps avoid answering it altogether. So let’s get to it. First off, I must probe as to whether or not you spend a substantial amount of your brain power on matters of such overwhelming significance to humanity. Do you also wonder why syrup is sticky? Who decided that you should eat the banana instead of its peel? Or why all Mexican food seems to be just the same stuff (albeit damn tasty) delivered in a slightly different presentation. Then again, I spent a substantial amount of my college "study jam sessions" contemplating such mind boggling things as the medicinal value the varied fungi growing in our dormitory mini fridge, why I feel a constant strong desire to chase anything rolling, and if my complexion might ultimately change to a slightly more orange hue from the mass quantities of Planter’s Cheese balls that we consumed each day. Whoa! Somebody stop me! I’m on a roll!

Before I researched your question, I came up with a few possible names for the little buggers myself like, "nasel ticklers", "fizzy bits", and "twinkle doodies". I was quite surprised and had to rewrite my original reply to be much less abrasive when I found out that your inquiry is in fact valid. They actually do have a name. And it ain’t "twinkle doodie". Those in the industry refer to them as Brussels Lace. So, my dear, Sara, there you have it. Take this information and use it judiciously!

Woof!
Murl.

Food For Thought...

The Best Damn Fruit Cake Ever

• 1 cup butter
• 1 cup sugar
• 4 large eggs
• 1 cup dried fruit
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon lemon juice
• 1 cup brown sugar
• 1 cup nuts
• 1 or two quarts of aged whiskey

Before you start, sample the whiskey to check for quality. Good, huh? Now select a large mixing bowl, measuring cup, etc. Check the whiskey once again; it must meet specifications precisely. To be certain the whiskey is of the highest quality, pour 1 level cup into a clear glass. Look carefully as you hold the glass to a window to make sure there are no impurities and drink it as fast as you can to determine that it doesn't leave an unpleasant aftertaste. Repeat, this time looking for discoloration and whether a film is left on the palate of your mouth. With an eclectic mixer, beat 1 cup of butter in a large fluffy bowl.

Add 1 teaspoon of sugar and beat the hell out of it again. Meanwhile, at this parsnicular point in time, wake sure that the whixey hasn't gone bad while you weren't lookin.' Open second quart if nestessary. Add 2 large leggs, 2 cups fried druit an beat til high. If druit getsshtuck in peaters, just pry the monsters loosh with a drewscriver. Example the hikstey again, shecking confistancy, then shift 2 cups of salt or destergent or whatever, like anyone’s really gonna eat the muther.

Chample the whitchey shum more. Shift in shum lemon zhoosh. Fold in chopped sputter and shrained nuts. Add 100 babblespoons of brown booger or whushever's closhest and mix well. Greash ubben and turn te cakey pan to 350 decrees. Now pour the whole mess into the washin' machine and set on sinsh shycle. Check dat whixney wunsh more and pash out before you det grunkkkkkkkkkkkkkk.

Norm's Corner...
As spoken by Cheers' Norm

Woody: What’s going on, Mr. Peterson?
Norm: Another layer for winter, Wood. Gimme a beer.

True Brew Facts

ALL ABOUT BEER - When Toronto was granted an American League baseball franchise in 1977, the Toronto Blue Jays became the only team in the major leagues that didn’t sell beer during baseball games, much to the disapproval of most fans. During the height of the tempest that followed, it was not unusual to see drinkers’ laments appearing in the daily newspapers, like this one that appeared in the Toronto Sun: "There’s nothing so mournful, so sad and so drear, as to go to a ballgame where you can’t buy a beer." A dozen years later, Toronto baseball fans were enjoying their favorite beverage (in rain or shine) under the retractable roof of the 53,000-seat SkyDome stadium which is outfitted with 113 draft beer dispensing taps. On a side note, 243 new urinals were also installed 2 weeks prior to lifting the ban on beer sales.

THE REAL BEER PAGE - In its search for the perfect beer glass, a brewery in London, England, introduced a goblet-shaped glass with a round stein and a slightly nipped-in top. It was said to have all the qualities to get beer into the mouth and not down the shirt. Sounds phallic. I’m in!

MIDWEST BREWERS NOTES - Yesterday scientists for Health Canada suggested that men should take a look at their beer consumption, considering the results of a recent analysis that revealed the presence of female hormones in beer. The theory is that drinking beer makes men turn into women. To test the theory, 100 men were fed 6 pints of beer each. It was then observed that 100% of the men gained weight, talked excessively without making sense, became overly emotional, couldn't drive, failed to think rationally, argued over nothing, and refused to apologize when wrong. No further testing is planned. Come to think of it, I do have this unexplainable desire to shop for shoes lately...Hummmm

ROCKY MOUNTAIN BEER NOTES - The toasts we all take for granted today originated with the Greeks, historians claim. The tradition began around the sixth century B.C. And the reason wasn’t so cheerful, either. Seems that it began far longer than with Shakespearean tragedies – the method of drinks laced with poisons were a prime way to off your enemy. Hosts took the first drink from the vessel, and everyone felt more at ease. Other historians say very forceful glass clinking was another safeguard against untimely deaths. By toasting your guest, and splashing a bit of the drink into your own glass, you reassured them that the drink was unpoisoned and perfectly benign. But drinking in sequence eventually became the preferred way one showed good will and amity to all. By the 1800’s, the English were completely committed to elaborate social toasts. At dinner parties, every single person had to be honored during the dinner party with a drink dedicated to them. If they weren’t it was considered a serious slight and clear sign of one duke wrote, "direct contempt." Death by Brew or Guillotine? You make the call.

THE REAL BEER PAGE - Anheuser-Busch is recalling nearly six million bottles of Budweiser beer in 12 European countries because the bottles may break when opened. All twist-off top beer bottles in Spain, Portugal, Denmark, Sweden, Cyprus, Malta, Belgium, Netherlands, Latvia, Germany, and Switzerland were recalled, as well as many bottles in France. Budweiser bottles sold in the United States are not affected. The company said that the top of some of the bottles is slightly larger than it should be, increasing the risk of breakage when they are opened. "There is no problem with the beer." Other than the fact that it sucks. A bit of blood mixed in might actually be an improvement.

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Through our Customer Appreciation Program

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A: Not a problem. Although we want to do everything we can to keep you as a member, we will allow you to cancel your subscription early; however, you will be responsible to pay for the item that was given to you as part of the promotion. If you received a discount based on a specific term, the amount discounted will be charged to your card.