Past Newsletters
Vol. 8 No. 7
| Brewery | Beers Featured |
| Brewing Company | Ebelweiss |
| Brewing Company | Brown Fox Session Ale |
| Paper City Brewing Company | Riley’s Stout |
| Paper City Brewing Company | Winter Palace Wee Heavy Ale |
Brewing Company
Two Brothers Brewing Company is a small, family owned microbrewery located just outside of Chicago, Illinois, in Warrenville. It was founded in 1996 by Jim Ebel, a graduate of the DePaul College of Law in Chicago and Jason Ebel, who trained at the Seibel Institute in Chicago – one of only three brewing schools in America. Jason has also worked at the Tabernash Brewery in Denver and Mickey Finn’s in Libertyville, IL. Their goal was to bring fresh, quality brews to the Chicagoland area. They are striving to create traditional American beer styles that most companies overlook. They currently have X beers on their production list, including the Ebelweiss - a German style wheat beer, Prairie Path Ale – a Belgian style golden ale, Brother’s Best Brown Ale – an English style brown ale, Iditarod Imperial Stout, and the Monarch Wit. The Two Brothers Brewing Company has won many awards and accolades over the past 5 years. We are proud to now offer you a couple of their selections.
For more information about the brewery and scheduled tours, call (630) 393-4800 or check out their web site at www.twobrosbrew.com.
Serving Temperature: 45-50° F
Original Gravity: 12.5° Plato
Final Gravity: 2.5° Plato
Int'l Bittering Units: 12.2
Alcohol by Volume: 5.0%
The Two Brothers Brewing Company award winning Ebelweiss is unfiltered to create a naturally cloudy, quaffable brew. This Weissbier is made using traditional German malts and yeast to create a wonderful malty sweetness with undertones of Clove, Vanilla, and Banana. This beer was quite impressive, especially in the aroma and appearance department. It had a very fruity smell and nice cloudy visage that was more orange than yellow. As advertised, our panel could tastes hints of banana, vanilla, and clove. This is a good marriage of a traditional hefeweizen with exotic adjuncts. You might notice the play on words with the name of this beer. Instead of Edelweiss, it is Ebelweiss, named after the owners of the brewery.
Serving Temperature: 40-45° F
Original Gravity: 13.2° Plato
Final Gravity: 5.0° Plato
Int'l Bittering Units: 17.0
Alcohol by Volume: 4.2%
Brothers Brown Fox is an English-style brown ale. Many different malts are used to produce this brown ale, including North American 2-row, Belgian Caramel Pilsner, Caramel Wheat, Chocolate Wheat, Munich, Biscuit, and Chocolate malts. Along with three different kinds of hops – German Northern Brewer, Styrian Goldings, and Fuggles hops. The hops lend a floral and slightly citrusy aroma that is balanced with the imported malts to create a medium body beer with hints of coffee, toffee, and caramel.
Paper City Brewing Company
The Paper City Brewing Company was founded back in 1995 by Jay Hebert. It is located in Holyoke, Massachusetts. Jay began brewing beer for his personal consumption back in 1980, when home brewing was a very unique hobby. He knew that someday he would like to own a brewery and bring the beer industry back to his hometown of Holyoke. In 1995, he converted the old manufacturing warehouse he owned, on Cabot Street, into what is now known as the Paper City Brewing Company. Jay spent most of his time converting this old warehouse into a functional, state and federally approved, microbrewery.
The Paper City Brewing Company’s head brewer, Rick Quackenbush, put out their first brew back in November of 1996. It was the Holyoke Dam Ale. They have since added several beers, with the help of assistant brewer, Jason Todd. These brews include their flagship beer, Ireland Parish Golden Ale, Cabot Street Summer Ale, India’s Pale Ale, Fire House Smoked Ale, and the two we are featuring as this month’s selections – Riley’s Stout and the Winter Palace Wee Heavy Scotch Ale.
For more information about the brewery and scheduled tours, call (413) 535-1588 or check out their web site at www.papercity.com.
Serving Temperature: 45-50° F
Original Gravity: 12.0° Plato
Final Gravity: 3.3° Plato
Int'l Bittering Units: 40.0
Alcohol by Volume: 5.2%
Riley’s Stout is a classic Irish style dry stout named after the first settling family in Holyoke, MA.. The label features a cool looking coat of arms that has two lions holding a red bleeding hand. Rick Quackenbush, Paper City’s head brewer, used North American 2-row, British Roasted, and North American Flake malts along with Magnum and East Kent Goldings hops to produce this excellent Irish Stout. You won’t find a darker beer than this one. This is jet black in color and pours with a thick brown head. Pour this stout into a tall pilsner glass or large pint glass to see the cascading effect. The aroma is of sweet and roasted malts that are followed by a silky smooth mouthfeel. There are hints of coffee, chocolate, and a faint smoke flavor. This is probably one of the best Irish Stouts that we have ever had the pleasure of reviewing.
Serving Temperature: 45-50° F
Original Gravity: 11.3° Plato
Final Gravity: 5.0° Plato
Int'l Bittering Units: 25.0
Alcohol by Volume: 7.3%
The Winter Palace Wee Heavy Ale is a seasonal Scotch Ale. Because it is a Scotch Ale, it contains a higher percentage of alcohol than other beers, normally between 6 and 10 percent. In Belgium, Wee Heavy means Scotch Ale, in Northern England it means a 70 Schilling heavy and a Wee Heavy is called a Wee Dump. But wherever you are, this brew packs a punch. It is created from North American 2-row and British Roasted malts, along with Cascade hops. You will catch hints of toffee, caramel, and butterscotch in the nose of this deep ruby colored beer. Look for minimal hop bitterness with a chocolate and coffee finish.
Ask Murl
Dear Murl,
I was kicking back, in a semi-intoxicated state after downing half of my shipment in one session, and began to contemplate just where the real serious beer drinkers of the world live. So, oh mighty and wise malty dog, can you tell me specifically what countries have the highest beer drinking consumption levels? By the by, I think your cute.
Cindy Morasch
Appleton, WI
Yo Cindy!
Okay. You’ve got my undivided attention. To be blunt…compliments will get your questions answers and more importantly, they might get you invited over for some treats and heavy petting if you know what I mean! Woof! Woof! We could set a few consumption records ourselves. So, basically, who drinks the most? One time, I drank 17 bowls of Barley Wine and woke up naked in chicken coop with a half eaten Snickers Bar in my paw and two French Poodles at my side, but that’s a different story. The 1995 edition of the Guinness Book of Records list Germany with the highest per capita beer consumption at 142.7 litres per year. However, prior to the reunification of Germany and the split of Czechoslovakia into the Czech Republic and Slovakia, West Germany and Czechoslovakia were nearly tied in the vicinity of 140 to 150 litres per capita. And it is conceded that the per capita consumption is higher in the Czech Republic than in Slovakia. Therefore, based solely on canine-logic, and without the benefit of data or statistics, I'm believe that the Czech Republic has the highest per capita consumption of beer, estimated to be over 150 litres per capita. That is my personal opinion, which should be taken with a grain of barley, but then again, I am pretty damn smart. Hope that helps. Love ya babe.
Woof!
Murl.
Food For Thought...
Beer Basted Prime Rib
Meat
- 6 lb rib, rump or chuck roast
- 4-6 cloves of garlic
- Salt and pepper
- Dried thyme and ground sage
- 1 bottle Riley’s Stout
- ½ cup beef stock
Vegetables
- 2 large onions chopped
- 2 lbs new potatoes coarsely chopped
- 2 lbs parsnips coarsely chopped
- 1 lb mushrooms
- 1 carrot diced
- 1 stalk celery diced
- 1 bottle dark beer
Using the tip of a sharp knife, make slits 1 inch deep at regular intervals over the entire surface of the roast. Insert garlic slivers into the slits. Brush outside of roast with ½ cup of beer. Season meat with salt, pepper, thyme and sage. Set in large roasting pan and let sit at room temp while preparing vegetables. Preheat oven to 350û.
Place veggies and one bottle of beer in large pot, cover and cook over medium heat until potatoes and parsnips start to soften (12 -15 min). Add to roasting pan, place in oven and cook meat and veggies, about 15 min per pound. Basting every 10 minutes with 2-3 tbsp of remaining beer. Remove from oven and let stand on serving plate before carving. Skim the fat and discard. Place pan on burner over medium high heat. Pour in stock or leftover beer, and stir to dislodge browned bits. Simmer and season to taste. Serve.
Norm's Corner...
As spoken by Cheers' Norm
Woody: How’s it going Mr. Peterson?
Norm: It’s a dog eat dog world, Woody, and I’m
wearing Milk-bone underwear!
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