Past Newsletters
Vol. 9 No. 5
| Brewery | Beers Featured |
| Rockies Brewing Company | Rockies Igloo Ale |
| Rockies Brewing Company | Rockies Porter |
| Grand Teton Brewing Company | Moose Juice Stout |
| Grand Teton Brewing Company | Grand Teton Ale |
Rockies Brewing Company
The Rockies Brewing Company was established in 1979 under the original name of the Boulder Brewing Company. It was Colorado's first microbrewery and one of the oldest microbreweries in the country, receiving the 43rd brewing license ever issued by the federal government. Originally started by two college professors, David Hummer and Stick Ware, their primary goal was to produce beers in the traditional style of the robust European ales. They did so by originally introducing Boulder Bitter, a classic ESB, Boulder Porter, and Boulder Stout.
In 1990, the publicly traded Boulder Brewing Company changed ownership to the privately held Boulder Beer Company, owned by Gina Day and Diane Greenlee. These two local women, along with their Brewmaster David Zuckerman, decided to upgrade the entire brewery ' from the yeast management program all the way to the on-site pub, which includes a full menu and bar. And in 1993, the brewery's name was changed to the Rockies Brewing Company to reflect the regional popularity of its beers.
The Rockies Brewing Company now brews six different year-round ales along with three seasonals. The six year-round brews are the Buffalo Gold Premium Ale, Boulder Pale Ale, Singletrack Copper Ale, Boulder Amber Ale, Boulder Porter, and Boulder Stout. The three seasonals are Cliffhanger Amber Ale, Boulder Fall Fest, and our favorite, Boulder Igloo Ale. Our panel had a hard time this month trying to select the best of all of these beers, but after many hours of dedicated research, we finally narrowed it down to their Porter and their holiday seasonal, Igloo Ale. We know you're gonna love them both!
For more information about the brewery and scheduled tours, call (303) 444-8448 or check out their web site at http://www.boulderbeer.com/.
Serving Temperature: 40-45° F
Original Gravity: 15.2° Plato
Final Gravity: 4.2° Plato
Int'l Bittering Units: 27.0
Alcohol by Volume: 5.9%
Don't be fooled by Chilly Willy and his brother on the label, this beer is nothing to laugh at. It's won both the gold and silver at the World Beer Championships in the Strong Ale category. This full-bodied ale, offering a deep, hearty red color, is brewed with British dark, caramel, and 2-row pale malts. David balances it nicely with Nugget, Willamette, and Cascade hops. And giving this beer its unique 'holiday spice' flavors is the brewmaster's secret blend of spices. Look for some roasted, caramel sweetness in the aroma along with a good balance between the malts and spices in the flavor. Save a couple for your Holiday festivities!
Serving Temperature: 38-43° F
Original Gravity: 14.2° Plato
Final Gravity: 4.0° Plato
Int'l Bittering Units: N/A
Alcohol by Volume: 5.5%
Another award winning beer, Rockies' Porter has been awarded the gold at the GABF and silver and gold at the World Beer Championships over the years. This perfect porter poured (say that ten times fast!) an almost black color with a light, tan head. Look for an aroma bursting of roasted, dark malt qualities and a pleasant smokiness. We also found the flavor to have a nice roasted, malty sweetness as well. Look for a slightly bitter, dry hop finish. A full-flavored beer that would match up nicely with a big, juicy, pepper-encrusted steak. We hope you enjoy this porter as much as we did!
Grand Teton Brewing Company
Originally known as the Otto Brother's Brewing Company, the Grand Teton Brewing Company set the stage for microbreweries in Wyoming. Founded in 1988 by brothers Charlie and Ernie Otto, the Grand Teton Brewing Company became the first microbrewery in Wyoming to receive a malt beverage permit in over 35 years!
Charlie Otto was such an accomplished homebrewer that his friends and family were constantly asking him to brew more beer. But because Wyoming did not issue licenses to homebrewers, Charlie had to help get a bill passed to allow him to start selling his beer commercially. Way to take the initiative, Charles! And in 1988, he was awarded Wyoming brewery license number one. For the next two years their beers were only available on tap. So to help in the sale of their beers, the brothers came up with a unique way to distribute it - a 64 ounce bottle called a 'growler.' As you now know, growlers are a commonplace component of most breweries today. You've gotta like this guy. This month, we're featuring Charlie's flagship brew, Teton Ale and our panel's favorite, Moose Juice Stout!
With the success of their first three brews, the addition of 22oz bottles, and an ever increasing demand, in 1998, the Otto Brothers broke ground on a new brewing facility at the base of the Teton Pass in Victor, Idaho. This new facility now has a total annual output of 10,000 barrels of beer, which now allows them to not only bottle and sell locally, but to distribute throughout other local states. In 2000, the Otto Brothers changed the name of the brewery to the Grand Teton Brewing Company to recognize the beautiful national park not to far from the brewery.
For more information about the brewery and scheduled tours, call (208) 787-9000 or check out their web site at www.grandtetonbrewing.com.
Serving Temperature: 40-45° F
Original Gravity: 14.1° Plato
Final Gravity: 3.6° Plato
Int'l Bittering Units: 30.0
Alcohol by Volume: 5.5%
Moose Juice Stout is brewed with six different types of malts, including 2-row Pilsner, British Medium Crystal, British Roasted Barley, Chocolate, German Carafoam, and Pale Wheat Malt. The lads balance that complex malt profile with Chinook, UK Goldings, and Willamette hops. The Moose pours a dark black color, with a large and foamy brown-colored head. How appropriate. Look for a roasted, smoky, and chocolate aroma and flavor. The roasted chocolate flavor dominates the palate, while a slightly bitter finish rounds it off quite nicely. Overall, a well deserved medal winner at the GABF.
Serving Temperature: 45-50° F
Original Gravity: 13.3° Plato
Final Gravity: 3.2° Plato
Int'l Bittering Units: 24.0
Alcohol by Volume: 5.3%
Teton Ale, the brewery's flagship brew, is brewed with a combination of 2-row Pilsner, German Light Munich, British Medium Crystal, German Carafoam, Belgian Special B, and pale wheat malts. An incredible mixture of malts, which gives this amber ale its copper color and malty sweet, caramel flavors. The malty profile is balanced with Czech Saaz, Willamette, UK Goldings, and Cascade hops, which lend a little spiciness to the aroma and flavor. If it were up to us' We'd pair it with the jambalaya recipe included in this month's newsletter!
Ask Murl
Dear Murl,
I've always wondered and never been able to find a good answer to the question: Who exactly were Anheuser and Busch?
Scott Musgrave
San Francisco, CA.
Dear Scott,
The answer to your question is obvious. Who Cares?! Let's face it, pal, if you try and put any of that stuff in a bowl when I'm preoccupied with rawhide I'll be accidentally 'marking my territory' in your living room. NEXT!
Woof!
Murl.
Food For Thought...
Juice de Moose Float
Now we have to admit, this month's recipe doesn't sound like much, but it sure beats the heck out of a Root beer float.
- 12 oz. Moose Juice Stout
- 2 Scoops good quality French Vanilla Ice Cream
Scoop ice cream into pint glass. Slowly pour in Moose Juice Stout. Enjoy!
If the float isn't your thing, try this amazing jambalaya.
Boilermaker Jambalaya
- 1 tsp olive oil
- 2 cloves garlic, minced
- 2 medium onions, diced
- 1 sweet red pepper, diced
- 1 green pepper, diced
- 2 jalapeno peppers, finely diced (optional)
- 1 andouille (or italian) sausages, barbecued or broiled, and sliced
- ½ lb smoked ham, cubed
- 2 cups rice
- 1-½ cup Moose Juice Stout
- 1 cup lager
- 3 tbsp bourbon
- 1-½ cup chicken stock
- 1 5-½ oz can tomato paste
- 1 tsp Bajan-style yellow hot sauce (Mr. Goudas)
- 2 tsp Cajun-style red hot sauce (Crystal)
- 1 lb medium shrimp, cleaned
Seasoning Mix
- ¼ tsp ground cloves
- 1 tsp cumin
- 1 tsp rosemary
- 1 tbsp thyme
- 1 tbsp oregano
- 1 tbsp chili powder
- 2 tbsp parsley
Note: While we don't consider this to be a terribly fiery jambalaya, others may have tamer taste buds. So, if caution is preferred, omit the jalapeno peppers and hot sauces, reduce the bourbon to 1 tsp and season with cayenne pepper or hot sauce to taste.
First combine the seasoning mix and set aside. In a large, heavy-bottomed pot, heat the oil on medium-high heat until very hot and add garlic. Cook the garlic for 15 seconds, stirring constantly, before adding the onions and three types of peppers. Reduce the heat to medium and continue to cook, stirring frequently, until the onion is translucent.
Fold in the seasoning mix until well distributed and add sausage, ham and rice. Continue to cook, folding the mixture occasionally, for 2-3 minutes before adding the liquids and tomato paste. Bring the jambalaya to a boil before adding the hot sauces and reducing the heat to simmer. When the boil has ceased, gently fold in the shrimp, cover and simmer for 15-30 minutes. Serves 6 adults, 2 Irish Wolfhounds, or Elvis in his later years...
Norm's Corner...
As spoken by Cheers' Norm
Woody: What's the story Norm?
Norm: Boy meets beer. Boy drinks beer. Boy meets another beer.
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