Coming Home Holiday Ale – Origin of the Species

What a great time of the year. The crops have been harvested, snow plows are ready to roll and preparations for the Thanksgiving and Christmas holidays are in high gear. To the Grand Teton Brewing Company family that means brewing, packaging and shipping our annual release of this year’s Holiday Ale, Coming Home 2011. We are well along in the process with kegs and cases of 750 mL. bottles already arriving at our distributors’ warehouses and on the shelves of our retailers.

This is the second release in the Coming Home Holiday Ale series so we thought we’d share our vision for this annual tradition. First and foremost, we are blessed to have a talented group of brewers so we are continually thinking about the best ways to showcase their technical and creative abilities. Combine their capabilities with our core values of quality, efficiency, environmental stewardship and community and it was an easy jump to doing something unique for the holidays.

Consistent with our collaborative approach to decisions at the brewery, everyone in the company weighed-in with ideas, including some of the usual ‘way out there’ stuff. The result was a consensus to create and grow an annual Holiday Ale program with the following attributes: a different ‘cellar-able’ beer each year, festive and distinctive packaging, released to retail customers on November 1st, and limited quantity so it is all sold by Christmas. It seemed simple enough but we were searching for the right bow with which to ‘wrap the package’.  While discussing the project a year ago an employee said,  “The word that comes to mind when Coming Home for the holidays is ‘special’.”

With that final touch, the program was complete. We hope you enjoy our Coming Home 2011 Holiday Ale, a “special beer for a special time with special friends”, this year and in the years to come.


Steve Furbacher
President and CEO 

For more information about Coming Home 2011 Holiday Ale click here.

Butternut Sweetgrass Soup

I have been making this soup every fall (about four times a season) for the past three years and every time I make it a little different.  In fact I am notorious for not following the recipe. So this time I decided to add a little beer to the pot.  My key ingredients are always curry, chili and sherry vinegar.  Combined with the buttery squash and cream these flavors shine.  So have fun with this one and feel free to stray…

1 large (2 med) butternut squash
2 large carrots
1 medium onion
3 cloves of garlic
1 fresno chili
1 Tablespoon curry powder
1 teaspoon cayenne
2 teaspoons thyme
1 bay leaf
1 cup apple juice
1 cup water
1 bottle of Sweetgrass APA
2 cups milk
1 cup heavy cream
3 tblsp butter
sherry vinegar to taste
salt and pepper to taste

Preheat oven to 400 degrees.  Cut squash in half and remove seeds with spoon.  Rub BOTH outside and insides with olive oil and salt and pepper.  Set halves face down on baking sheet and bake for 45 min to 1 hour, until pokes soft with a fork.

Meanwhile, in a large stock pot (or crock pot) combine onions, carrots, garlic and spices (including generous pinches of salt and pepper).  Cover with apple juice, water and beer and slow cook on med/low heat for 2 hours (or until vegetables are tender) and liquid has reduced by1/3.

Add roasted squash without skin.  With hand blender puree with milk, cream and butter.  Add tablespoons of sherry vinegar to taste.  As well as s&p.

Garnish with a drizzle of maple syrup and crushed pecans, or thinly diced chives and olive oil.  Serve with a glass of APA
(at the risk of sounded redundant this month) pair with a glass of Coming Home 2011.  The sweetness of this beer balances the spice of the soup the same way the hoppy APA does.


Julie Levy

Spokane Beer Dinner


The Flying Goat
and Grand Teton Brewing
Beer Dinner
Sunday November 6th at 6pm

First Course

Seared Arctic Char with bacon lentils, roasted leeks
and a honey white grapefruit reduction.
Paired with Sweetgrass APA ABV 6% – IBU 60

Second Course

Pumpkin Bisque with spiced candied ginger and a shallot chip.
Paired with The Grand Saison ABV 7.5% – IBU 32

Third Course

Goose Terrine with sage and maple syrup sausage,
spaghetti squash and apricot jelly.
Paired with Pursit of Hoppiness Imperial Red ABV 8.5% – IBU 100

Fourth Course

Elk Osso Buco with a Gremolata, finished with a cranberry demi-glace, served with creamed root vegetables and chanterelle mushrooms.
Paired with Bitch Creek ESB ABV 6% – IBU 54

Fifth Course

Boca Negra dark chocolate indulgent cake served
with a white chocolate whiskey sauce.
Paired with Wake Up Call Imperial Coffee Porter ABV 7.5% – IBU 40

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˚