Ale 208

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The most recent addition to our signature series of beer is 208 Session Ale.  Launched in September of this year, it has been very well received.  This Ale is brewed with 100% Idaho grown grain, hops, and pure Idaho spring water.  The package imagery is inspired by and pays tribute to Idaho’s rich agricultural heritage and its diverse and beautiful vistas.  The name comes directly from the 208 area code that encompasses all of Idaho.

Share your photos of Ale 208 with us and we can include them in the slideshow!

Black Cauldron French Onion Soup

The arrival of old man winter in Teton Valley coincides with cooking hearty soups.  This French Onion Soup made with our own Black Cauldron Imperial Stout is sure delight everyone in your household.  Add the ingredients in the morning and a delicious soup will await your arrival home.

Serves 8-10 medium-sized bowls

Prep/Cook Time: 7-9 hours

BCFOBlog

  • 4 medium sweet onions, thinly sliced
  • 4 garlic cloves, minced
  • 4 tablespoons of butter
  • 2 tablespoons balsamic vinegar 
  • 2 tablespoons brown sugar
  • 3 tablespoons flour
  • 12 ounces of Black Cauldron Imperial Stout
  • 1-2 tablespoons sherry
  • 64 ounces beef stock
  • 3 tablespoons fresh thyme
  • salt and pepper to taste
  • french baguette 
  • gruyere cheese, sliced

1. Set your crock-pot on high, then add onions, garlic, brown sugar, butter, salt and balsamic and mix until combined. Cover and let cook for 60 minutes, stirring occasionally, until onions begin to caramelize and brown on the edges.

2. Add in flour, then stir thoroughly and let sit for 5 minutes. Add in beer, beef stock, thyme, sherry and pepper, then turn heat down to low, cover and cook for 6-8 hours.

3. Before serving, cut baguette into slices. Fill soup bowls to the top, then cover with slice of bread and a slice of cheese. Set under the broiler for 2-3 minutes, or until cheese is bubbly and golden brown.

Recipe adapted from ‘how sweet it is’ http://www.howsweeteats.com/2011/09/crockpot-french-onion-soup/

Oktoberfest 2012

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Oktoberfest, a benefit for Teton Valley Foundation, is thrown by Grand Teton Brewing Company and celebrates the harvest season. All proceeds went toward the purchase of a zamboni for the Kotler Ice Arena.

With fantastic beer provided by the Grand Teton Brewing Company in Victor, this year’s fundraiser featured great live music with Brian Maw and Friends followed by the Alta Boys, kids activities, spirited Oktoberfest competitions, a pie baking contest and craft vendors. Great Oktoberfest food from Dining In Catering was served as well as pizza from Tony’s Pizza!

Coming Home 2011 is here!

Grand Teton Brewing Company announces the release of Coming Home 2011 Holiday Ale, the second release of their annual Holiday Ale.   The first keg will be tapped at their pub in Victor, Idaho on Friday, November 4th at 5 pm sharp.

This year’s Holiday Ale is a Belgian-Style Golden Ale that is rich in flavor and is designed to be a smooth and soothing sipping beer.  Deep blonde in color, Coming Home 2011 uses rich malts balanced by a special Belgian yeast strain that adds notes of soft, peppery, clove-like spice character to the beer.  Belgian candi sugar is used during the brewing process to give this ale a clean, easy drinking appeal.  True to the Belgian tripel style, it carries deceivingly soft alcohol aromas.  Don’t let the innocence fool you, this holiday ale is one to be respected.  It will delight when shared with your favorite people during the holiday season and can also be cellared to warm you on any cold winter’s day.  This beer should age gracefully and can be cellared for a year or more.

Originally brewed by Trappist monks, the tripel style is deceiving.  Pale in color, it nonetheless packs a flavorful punch. Its relatively light body hides its strength.  The use of fully fermentable candi sugar provides lighter body and a drier finish, very different from the strong ales and barley wines traditionally brewed in England and the United States.

The name tripel traditionally indicated a beer that was about three times the strength of everyday table beer, or single, which weighed in around 2.5-3% alcohol.  Dubbels are traditionally in the 5-6% range, and triples usually 7.5-9%.  Though singles today are hard to find, dubbels, tripels, and even quadruples maintain the old naming convention.

Enjoy Coming Home 2011 with Cajun crab cakes or your favorite holiday game bird, whether it be roast turkey, pheasant or duck.  Its spicy herbal character will complement holiday dishes like sage stuffing.  We’ve bottle-conditioned this ale to a traditionally high carbonation level, so its effervescence will cut through the richness of even the creamiest and fattiest dishes.  The beer’s mild sweetness should work with sweet potatoes without being cloying.  For dessert we suggest a delicate crème brulee or an apricot-amaretto tart.

Original Gravity:  18.0˚
International Bitterness Units: 40
Alcohol by Volume: 9.0%
Color (Lovibond): 5.0˚

How to Speak Beer Geek or A Brief Tour Through the Mind of a Brewer

Chaz Hansen

A couple of weeks ago, I was asked to write an article for our monthly newsletter entitled “How to Speak Beer Geek.” I decided that I would be able to produce something, since beer lingo is what I normally speak.  But where to begin?  As I was stacking bags of malt, a few ideas began to germinate, much like the grains of barley in a malting plant, whose acrospires are allowed to reach three-fourths the length of the kernel before the grain is dried.  A few ideas were crystallizing in my brain, like sugars on caramel malt crystallizing during roasting in the maltster’s kiln.  As I was mashing in that day (the process of mixing crushed malt with hot water), my thoughts were being simplified and broken down, much like the starches of malted barley breaking into simpler sugars through enzymatic reduction in the mash.

Concepts began bubbling over in my head in much the same way wort (the liquid extracted from the mash) would boil over in an overheated kettle, and I became a bit overwhelmed as my thoughts spun like the cyclone of the whirlpool tank, where hops settle and wort is clarified.  But my thoughts were not clear, rather they were a churning mass of fermenting potential.  Finally, like yeast settling to the bottom of a tank, a process known as flocculation, in which cells first aggregate and then sediment, my mind settled on a singular idea:  I don’t know how to speak “beer geek” at all!

Cheers!

Grand Teton Brewing Company
beermail@grandtetonbrewing.com
888-899-1656
Sign Up for our Monthly Newsletter! 

Come visit us at the brewery!
430 Old Jackson Hwy
Victor, ID 83455

http://www.grandtetonbrewing.com
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It Just Doesn’t Get Any Fresher Than This: Our First-Ever Fresh Hop Beer

Rob Mullin
(view slideshow below) 

I wrote last month about the Grand Teton Brewing Company’s brewers’ visit to the hop farms of Parma, Idaho. As I mentioned then, one of the benefits of our new relationship with the growers has come to fruition. We’re very proud to announce the availability, in very limited quantity, of our first-ever fresh hop beer.

Three weeks ago, as the harvest was winding down, grower Nate Jackson loaded his pickup with fresh Idaho Zeus hop cones and drove through the cool of the night and the Craters of the Moon lava fields to meet Head Brewer Kevin Bolen when he opened the brewery at six a.m. to start brewing our Idaho Pale Ale.

The cones were only hours old, bright green and bursting with zesty, piney/citrus aroma. Fresh hop cones are extremely fragile, and must either be dried or used within hours of picking. That’s why fresh hop beers are special. Only breweries close to hop fields (or willing to pay for very expensive overnight transportation) can use fresh hops, and only during the hop harvest, usually late August to Early September. These beers are true harbingers of autumn, and remind us all of the close ties between brewers and growers.

Kevin brewed this version of Idaho Pale Ale with the same malt as the original, but substituted over 200 pounds of fresh Zeus cones in the kettle. There were so many cones that they took up half the volume of the kettle, greatly reducing our yield. Instead of the usual 50 or so kegs from a single batch, we’ll anticipate 30 half barrels (or their equivalent in sixth barrels) this time.

Idaho Pale Ale is a bold, flavorful American IPA, brewed to showcase the beauty of Idaho water, malt and hops, and to prove that Idaho brewers can stand toe-to-toe with the boldest California brewers. We’ve calculated this fresh hop version to have over 200 International Bitterness Units (IBUs), making it one of the hoppiest beers brewed anywhere. In addition to the bittering and flavor hops added to the kettle, more fresh cones were introduced in two additions after fermentation. This “dry-hopping” accentuates the aroma of the hops.

This very special brew will be on tap at the brewery and at the best craft beer bars throughout Grand Teton Brewing Company’s territory, but only for an extremely limited time. It is sure to please “hopheads” everywhere, and will be followed by different “single-hop” versions throughout the year. Stay tuned for future announcements.

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Cheers!

Grand Teton Brewing Company
beermail@grandtetonbrewing.com
888-899-1656
Sign Up for our Monthly Newsletter! 

Come visit us at the brewery!
430 Old Jackson Hwy
Victor, ID 83455

http://www.grandtetonbrewing.com
Like our Facebook Page
Follow Us on Twitter

How Old is Your Beer?

Have you ever opened a bottle of your favorite beer and it just didn’t taste right?   What did you blame it on?  Did you think you just got a bad bottle?  A batch of beer that wasn’t up to par?  Your hangover?  Maybe the beer didn’t match up with something you had eaten recently?  Realistically, it was something much more simple.  By any chance did you check the date code?

Every year, we receive several consumer complaints about product quality.  Almost exclusively, it’s another case of out-dated beer (usually WAY out-of-date!)  Great efforts are taken to keep our products fresh in all our markets, but inevitably some old product slips through the cracks or simply hangs in someone’s garage for too long.  Our signature beers should be consumed within the first 4 months after being bottled or kegged. We do design beers that are meant to be cellared and aged, but those beers are usually confined to our Cellar Reserve Series.

Every bottle and every keg of beer we produce is clearly marked with the date it was filled.  We don’t use complicated coding systems like many breweries and want every consumer to know the age of their beer exactly.  So next time you are looking to buy beer, check the date codes.  Let the store owner/manager know if they have old product on the shelf.  If you can’t find a date code or if it’s too old, don’t buy it.

- Chuck Nowicki