2006 Paradise Pilsner

We love hearing from our fans, especially when they have such great stories to tell!  Check out our most recent fan email and share your stories with us below. Cheers!

To Whom It May Concern or to Whom it May Drink:

PPToday, 8 years later after this young but tasty bottle of 2006 Imperial Pilsner 8.26% ABV has sat on our fridge and waited for a special occasion to be opened…..WE OPENED IT AND THE BEER WAS EPIC.  My husband and I bought this single bottle of wax dipped Cellar Reserve on the same trip that we became engaged on.  We actually bought two, one to drink that trip and one to save just for the hell of it.  Tonight, a Saturday, with our kid playing in the backyard with her cousins and our dear brother and sister nearby, we decided to open the bottle after chilling it for a few hours.  I will say this… I was sad, anxious and excited all at the same time.  I was watching the same bottle of Pilsner I picked off a shelf 8 years ago…. the same bottle that has sat on my fridge for years beckoning me to open it…. tonight it was being romanced and loved prior to opening and being drank.  I will say this again….IT WAS EPIC.  The beer was smooth with a hint of memory that was longing to be relived and a splash of trouble that was dying to come out and play.  I don’t know how else to explain it but if this aged beer came in a 6 pack or better yet a keg we would own stock or at least help brew the kegs.  Thank you Grand Teton Brewing Co!  Not only have you given me another memory to cherish but one that comes with a previous memory, laughter and good beer.

We love you guys,

Amy and Justin C.

We are impressed that Amy and Justin were able to resist opening this bottle for eight years! Our cellar reserve beers, when aged properly, will become beers to be cherished.

Are you hanging on to any of our cellar reserve beers?  Tell us about it in the comments.

Snowdrift Farms Beer Dinner

Thanks to Chef Justin Anthony, our cellarmaster Max Shafer, and Snowdrift Farms for making this beer dinner unforgettable!

 

Belgian Travels with our Cellarmaster Max

Max3 Max2During the last week of March and first week of April I was able to travel around Belgium enjoying wonderful Trappist Ales, Lambics and sours and many other well known Belgian brands. I was able to connect with the site manager of Rodenbach, the production manager of Liefmans and the in house cicerone of Duvel Moortgat. At Grand Teton, we have been brewing some sour ales, our most recent release being Oud Bruin (pronounced Ow’d Bruin) as part of our Cellar Reserve series. Being able to talk with the brew team at Rodenbach and try a true Belgian Oud Bruin was very enlightening because they were sharing practices they use to brew this style which I was not familiar with at all.

One of my favorite conversations I had was with Nicolas Soenen, Duvel’s in house cicerone. I was able to try almost all of the beers in their portfolio that are made in Belgium (Duvel Moortgart owns Brewery Ommegang in Cooperstown, New York and recently purchased Kansas City based Boulevard Brewing Company). They make some wonderful Trappist ales, as well as Kriek beers under the Liefmans label and of course, Duvel. Each year they make Duvel Tripel Hop by adding a new hop that turns this classic Belgian Pale Ale closer to a Belgian IPA; this year they used Mosaic Hops. The last beer Nicolas shared with me was their new IPA; Vedett Extra Ordinary IPA. I will tell you, nothing about this IPA is ordinary. It is bursting with Pacific Northwest hop flavors and aromas and it is perfectly balanced, one of the finer examples of an IPA I have tried. Nicolas was particularly proud of this beer when he poured it for me and I understand why. I asked him if he could tell me what hops they used in this beer. He told me it was actually a secret but he assured me it has several hop varieties used in most American IPAs and he has a feeling we use them at Grand Teton Brewing.

My trip to Belgium aligned perfectly with the release of our new Summer Cellar Reserve; Splashdown Belgian Style Golden Ale. This beer is a great blend of drinkability and complexity from the simple malt bill, noble hops and Belgian Yeast. While pale in color, this beer boasts an ABV of 7.5%. We will be featuring another beer this summer brought back from our Cellar Reserve Series which was promoted to our Seasonal program; Snarling Badger Berliner Weisse. We brewed this beer to be crisp, clean and sour like a slice of lemon. Brewed with a strain of Lactobacillus to provide that crisp tartness, low in hops and pale in color, we hope this beer will become a summer staple. This beer will be released in four packs as well as on draught. Make sure to get some while you can.

Goat Cheese Crostini with Beer Pickled Jalapenos and Pears

Ingredients

  • 3/4 cup apple cider vinegar
  • 3/4 cup Lazy Marmot Maibock beer
  • 2 tbs sugar
  • 1 tbs saltcrostini
  • 2 ice cubes (about 2-3 tbs water)
  • 2 large jalapenos, thinly sliced*
  • 1 large pear, peeled and slicedjulienne
  • 1 sour dough baguette, sliced
  • 4 wt oz Chevre goat cheese
  • 3 tbs raw honey
  • 2 tsp smoked maldon salt

Directions

  • In a pot over medium high heat add the vinegar, beer, sugar and salt. Stir until the sugar and salt have dissolved, removefrom heat.
  • Add the ice cubes and stir until melted and the liquid has reached about room temperature.
  • Add the jalapenos and pears to a small bowl (use separate bowls if you want the pears not to be spicy, if you pickled them together the pears will also have heat), pour the liquid over the jalapenos and pears, cover and refrigerate for at least 1 hour and up to overnight.
  • Preheat the broiler on your oven.
  • Arrange the bread slices on a baking sheet. Place under the broiler until lightly golden brown, about 2 minutes. Flip the slices over and place back under the broiler until browned, about an additional 2 minutes. Remove from oven and allow to cool.
  • Spread each slice with goat cheese.
  • Drain the jalapenos and pears.
  • Add two to three slices of pears and jalapenos to each bread slice.
  • Drizzle generously with honey then sprinkle with smoked salt.

crostini2

Please see the original recipe here thanks to The Beeroness.