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.

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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˚