Past Newsletters
Vol. 7 No. 12
| Brewery | Beers Featured |
| Lakefront Brewing Company | Cream City Pale Ale |
| Lakefront Brewing Company | Eastside Dark |
| Millstream Brewing Company | Millstream German Pilsner |
| Millstream Brewing Company | Millstream Hefeweissen |
Lakefront Brewing Company
Like many successful homebrewers, brothers Russ and Jim Klisch were getting tired of being told that their beers were so good that they should open a brewery. Jim was happy as a detective for the Milwaukee police department and Russ was doing well as an engineer at Johnson Controls.
But being in Milwaukee, arguably the beer capital of the country at the time, offered more of a temptation than they could bear. So, in 1987, with only sixty barrels of production sold exclusively to taverns within rolling distance of the brewery, they quit their day jobs and jumped into the beer industry.
So named because it sits along the Milwaukee River near downtown Milwaukee, Lakefront Brewery is a small, locally owned microbrewery specializing in handmade beers in the tradition of early Milwaukee brewers.
Fourteen years after opening, Lakefront Brewery continues to be a Mecca for the most sought after award-winning suds: Riverwest Stein, Eastside Dark, Klisch Pilsner, Cream City Pale Ale, Organic Extra Special Bitters, Fuel Coffee Stout, and seasonal beers such as Pumpkin Beer, Holiday Spice, Bock, Beer Line Barley Wine, and Cherry Beer. In addition is the delicious and surprising non-alcoholic "Golden Maple Root Beer", refreshing tribute to Wisconsin's finest golden sugar maples.
For more information about the brewery and scheduled tours, call (414) 273-8300 or check out their web site at www.lakefrontbrewery.com.
Serving Temperature: 42-47° F
Original Gravity: 13.5° Plato
Final Gravity: 3.7° Plato
Int'l Bittering Units: 35.7
Alcohol by Volume: 5.5%
This top fermenting, medium-bodied, amber-colored ale is brewed using generous amounts of malt and kettle hops. The trademark of this ale is its beautiful hop and yeast bouquet and taste that comes from a liberal dry hopping of the highest grade Cascade hops during the secondary fermentation. The malt firmness of this ale comes from the perfect mixture of two-row malted barley, carapils, and caramel specialty malts. You will notice a mildly spicy palate with a smokiness to it. This beer finishes with a long, lingering hop bitterness. The Beverage Testing Institute recently awarded this beer a Gold Medal.
Serving Temperature: 42-47° F
Original Gravity: 12.5° Plato
Final Gravity: 3.2° Plato
Int'l Bittering Units: 12.0
Alcohol by Volume: 5.5%
The rich, coffee-like aroma and flavor of this find Dark Bavarian style lager beer is derived from a precise blending of three different specialty barley malts, chocolate, black patent, and Munich malt. Munich malt is also added to bring about the creamy body of this malty brew. The most impressive aspect of this brew is the perfect balance between the specialty malts and coveted Mt. Hood hops. Unlike many other dark beers, East Side Dark doesn't have the bitter aftertaste associated with it. Instead, your palate is greeted with a rich body and balanced flavor. This is a medium-bodied beer with a dark amber hue and good balance. While there is clear hop bitterness to it, there is also plenty of malt to balance the beer. The Beverage Testing Institute recently awarded this beer a Silver Medal.
Millstream Brewing Company
Some years ago, three Amana, Iowa men decided to revive the art that hadn't been practiced in Amana for years - the art of brewing beer. Carroll F. Zuber and brothers James and Dennis Roemig dreamt of building a small brewery to produce small batches of hand-brewed beer reminiscent of Europe's finest brews.
To brew the best they needed the best, so they called on one of America's premier brewers, Joseph Pickett Sr., who helped in the brewery design, in the development of the beers, Millstream Lager and the robust, Schild Brau. Later, Millstream Brewers developed the zesty Millstream Wheat Beer.
In 1985 Millstream Brewing Co. opened its doors - the first brewery to operate in Amana since 1884. So the Millstream Brewery was born and so it has come to be recognized as the home of quality brews of rewarding taste.
In January of this year, Chris Priebe, Aaron Taubman, and Teresa Sly-Albert bought the brewery after working for the previous owners. Chris serves as head brewer, with Aaron overseeing quality control and Teresa heading up sales and marketing. Chris began brewing after working in hospitality room at Dubuque Brewing and catching the "brew bug". He went on to receive his brewing diploma from the famed Siebel Institute and then went back to brew for Dubuque.
Chris, Aaron and Teresa are committed to continuing the Millstream tradition of brewing great European beer styles right here in America.
For more information about the brewery and scheduled tours, call (319) 622-3672 or check out their web site at www.millstreambrewing.com.
Serving Temperature: 40-45° F
Original Gravity: 12.0° Plato
Final Gravity: 3.0° Plato
Int'l Bittering Units: 25.0
Alcohol by Volume: 4.9%
Brewed with a combination of two row Breiss and Carapils malts, Millstream’s German Pilsner is very light in color and starts with a pleasant spicy hop nose. Hopped with Tettnang and Czechoslovakian Saaz hops, you’ll note an assertive bitterness that is rounded out with a pale maltiness. It finishes clean with a lingering hop bitterness. Overall, a classic interpretation of the style offering a big spicy hop character derived from dry hopping with Czech Saaz Hops. We really liked this pilsner! Try it with Indian, Thai or any other spicy foods.
Serving Temperature: 42-47° F
Original Gravity: 13.0° Plato
Final Gravity: 3.5° Plato
Int'l Bittering Units: 20.0
Alcohol by Volume: 5.2%
Chris uses a combination of two row Breiss & malted red wheat to create this classic interpretation of a Great summer seasonal style. If you’ve never had a true hefeweissen, you’re in for a treat. Unlike any beer style you’ve ever tried! Millstream’s Hefeweissen has a wonderful banana estery nose of banana and a pronounced clove character derived from the yeast strain used to brew this tasty treat. We found it medium-to-full-bodied and would recommend that you pour it into a glass to fully appreciate the nose. Look for a slightly dry, spicy finish. We recommend pouring about 2/3 of the beer into a glass, then agitating the remaining beer in the bottle before pouring it into the glass. This will helps rouse the yeast and add to the flavor.
Ask Murl
Dear Murl,
The last time I tried a wheat beer, some kind of sedimentary residue build up plopped on in my glass at the end of the pour. What’s up with that, Murl?
Robert Alan Rohrer - "Lefty"
Bobby,
So why do they call you "Lefty", Bob? You got a mean left hook? You a lefty? You like to do stuff with you left hand? What is it man? I don’t get it. Cause to me, a paw is a paw. You know what I’m saying? Although, I do prefer to lift my left leg when I gotta twinkle, so maybe I’m a "lefty" too…Food for though…Anyway Lefty, what you were looking at was a traditional wheat beer that has had a secondary fermentation in the bottle. That build up that you were most likely suspiciously eye-balling was not in fact trace particles of the Del Grande Burrito you woofed at lunch, but rather the yeast that has settled to the bottom of the bottle of your unfiltered brew. Try not to be so eager to quaff next time with a slower pour and you’ll be able to keep that yeast out of your glass. Chow.
Woof!
Murl.
Food For Thought...
Lakefront Brazilian Beer Baked Chicken!
The name got you this time, didn’t it? Yeah, us too! I’ve gotta get me some Brazilian Beer Baked Chicken! No one here at corporate can cook too well. Can someone just make some of this stuff and send it to our office? You may not want to part with 2 bottles of your coveted shipment to bake up a chicken, so if you don’t use the Lakefront dark lager, substitute a roasted porter or stout like Sierra Nevada Porter or Guinness.
- 2 small frying chickens (about 2 ½ pounds each)
- 1 small onion, sliced
- 2 bottles (approximately) dark beer
- 1 tablespoon chopped garlic
- 2 teaspoons dried tarragon leaves
- 2 teaspoons dried oregano leaves
- 2 ½ teaspoons dried basil leaves
- 2 ½ teaspoons paprika
- ½ teaspoon black or white pepper
- ½ teaspoon red pepper flakes
- 1 tablespoon kosher salt
- 1 1/3 cups long-grain rice, cooked with ¼ tsp saffron threads
- Couve
Split the chickens in half and remove the backbones; split or remove the keel (breast bone). Remove the second and third wing joints and any excess fat and flaps of skin. If you want a more compact shape, chop off the heel end of the drumstick with a cleaver. Arrange the chicken halves skin side down in a deep roasting pan or casserole and lay the onion slices on top. Add beer to nearly cover the chicken. Scatter the garlic, herbs, peppers, and salt over the surface and gently spoon the beer around to moisten everything evenly. Cover the pan with aluminum foil or a lid and marinate 2 hours to overnight in the refrigerator.
Preheat the oven to 400 F. Remove the chicken from the refrigerator for about 30 minutes to let it come back to near room temperature. Bake the chicken, covered, for 1 1/2 hours. Remove the foil or lid, turn the chicken halves skin side up, and return them to the oven to bake 15 minutes longer. Let them cool, then refrigerate overnight. That’s right! You gotta wait baby!
On Serving day: Remove the excess fat from the surface of the sauce. Reheat the chicken and sauce uncovered in a 400 F oven; if your baking dish is flameproof, you can reheat the chicken on top of the stove. When it is thoroughly reheated, lift the pieces out of the sauce and arrange them on a platter or individual plates; set aside and keep warm. Bring the sauce to a boil (transfer it to a large skillet first if your baking dish is not flameproof) and reduce the volume by about two-thirds, making a thick glaze. Spoon the glaze over the chicken and serve with saffron rice and sautéed couve.
NOTES: If you want to serve the chicken on the same day you bake it, cook it a bit longer in step 2. Time the dish to come out of the oven about 10 minutes before serving time, then reduce the sauce as directed in step 3.
This recipe makes restaurant-size portions, with half a small chicken per person. If you have trouble finding fryers under 3 pounds, or if your appetite and baking dish are a little smaller, one large fryer (about 4 pounds) would suffice for 4 family-style servings. Two split Cornish hens would make 4 modest proportions, each containing both light and dark meat. With larger or smaller birds, you will need to adjust the initial (covered) cooking time.
Norm's Corner...
As spoken by Cheers' Norm
Coach: How about a beer, Norm?
Norm: Hey, I’m high on life, Coach...Of course, beer
is my life.
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Give Your Friends FREE Beer, Wine, Cheese, Chocolate,
Cigars & Flowers!
Through our Customer Appreciation Program
Your name has real value to your friends, co-workers, and family members! Every time a friend, family member, or anyone else you know joins any one of our clubs, [or gives a gift] for 3 months or longer, we'll give them 50% off of their first month, but only when they mention your name. And we'll also give you 50% off your next month too which can either be applied towards your current membership or you can try one of our other Clubs out! (We can add one more month to your order at 50% off for prepaid memberships!)
The Fine Print: Members giving gift memberships do not qualify for referral credits and you can't give yourself a gift to qualify! This Program is mutually exclusive of any other promotions.
Membership Q & A
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at home?
A: You should consider having our discrete box delivered to
your work location or to a neighbor 21 yrs. of age that can receive
it for you. As your shipment requires and adult signature to receive,
it's always best to ship it to a location where someone will be there
to receive it for you. The box is brown corrugated cardboard and doesn't
say "Beer" on it anywhere.
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A: Please call us prior to the 5th of the month to make all
account related information changes such as address changes, membership
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specified, you may incur a $5.00 re-routing charge.
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