Snake River Brewing Company - Zonker Stout

Snake River Brewing Company - Zonker Stout

Beer Club featured in U.S. Microbrewed Beer Club


United States

Alcohol by Volume:


Snake River Brewing Company - Zonker Stout

  • ABV:

  • Int’l Bittering Units (IBUs):

  • Serving Temperature:

    40-45° F
As you are enjoying this exceptional product, consider that you're drinking the second-best stout currently made in America. That was the judgment conveyed at the Great American Beer Festival this year, where more than 1,200 beers from around the country competed in more than 30 categories. Zonker took the silver in the 1994 Dry Stout Category. Brewmaster, Chip Holland uses Seven, count 'em, Seven different malts and three different hop varieties to produce the beer before you. Chip uses 77% pale 2-row malt, a 15% combination of 3 different caramelized malts, 5% roasted barley malt, 1.5% black malt, and 1.5% chocolate malts when brewing Zonker. Thirty percent WA Chinook hops are added 30 minutes into the 2 hour boil, 40% WA Willamette hops are added at three separate points, and lastly, 30% English Kent Golding hops are added twice, near the end, and at the end of the boil. A 'zonker', by the by, is a large underwater fishing fly.
We really like this stout. Look for a very deep, dark hue, creamy head, a nice roasted nose and a rich, full flavor. This full-bodied, well-balanced stout is slightly sweet with a powerful roasted and extremely clean finish. It's not too hoppy and the use of roasted barley, black malt and/or chocolate malt is evident. Overall, a well-deserved medal winner at the GABF.
In March of 1994 the Snake River Brewing Co., a.k.a., the Jackson Hole Pub and Brewery, opened its doors and became the first licensed brewpub in the state of Wyoming. The brewery is the brainchild of Al Upsher, a former Wall Street broker, and his wife Joni who had once taught school and worked in public relations. A converted warehouse, the airy pub combines the industrial design of a brewery with the richness of mahogany wood finishes while offering a casual atmosphere and fantastic views of the town ski area. The focal point of the kitchen is a massive wood-burning oven which has never been turned off since the opening of the brewpub. Fueled by applewood imported from Washington, it is used not only for pizza, but also for smoking meats and vegetables for pasta dishes.

For more information about the brewery and scheduled tours, call (307) 739-2337.
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