Tis the Season of Giving

Since its founding 23 years ago, Grand Teton Brewing Company (GTBC) has been aproud supporter of charitable causes in both Teton Valley, Idaho and Jackson Hole, Wyoming. Our donations of beer, merchandise, employees’ time and even our facility have helped local non-profits raise money to enhance the well being of the people in our community.  As a company, we take pride in our community involvement.

For 2012, GTBC is again allocating funds from our budget to support charitable causes in the local area.  This budget is in addition to the cash donations we will make through the Tin Cup Challenge in 2012 via our popular Non-Profit Pub Nights early in the summer.  We are asking that you help us plan our giving year by applying for a donation well in advance of your event.

Click here for a link to out Donation Request form, which we ask you to complete and return to us by January 31, 2012.   All requests received by this date will be reviewed by a committee of brewery employees.  A large majority of our donation budget will be allocated based on this first round of requests.  We urge you to make your request early, even if you have not yet worked out all the details of your fundraising event.  We will award you a donation provisionally then ask you to contact us again four weeks prior to your event.

After the application deadline of January 31st, all later requests during 2012 will be considered on a case-by-case basis, only if given three weeks lead time and only if there are funds remaining in our donation budget.

New for 2012 is a Donation Information Sheet (included in our request form) listing our beers and sodas and showing your organization how you can increase your fundraising by selling our product.  We will give preference to those organizations that sell our beer and soda and leverage our donation to an even larger impact on the money they raise.

The GTBC Donations Committee will prioritize donation requests based on the following criteria:

  1. Return our donation request form by January 31
  2. A 501c3 non-profit organization located in Teton Valley, ID or Jackson, WY
  3. Sell our beer or soda at your event to maximize the money you raise
  4. GTBC will be the only brewery represented at your event
  5. Include GTBC in the publicity of your event (posters, ads, banners, etc.)

We look forward to helping your non-profit organization achieve success in 2012.  If you have any questions, please email Julie Levy at beermail@grandtetonbrewing.com.


 Ellen Furbacher

Co Owner & Donations Committee Chair

Weyermann Malting Company

This past summer Ellen and Steve Furbacher, along with their daughter Jackie, journeyed to Bamberg, Germany to visit the Weyermann Malting Company.  Learn more about Weyermann mating and the Furbacher’s experience next month in our newsletter.  In the mean time enjoy their photo slideshow below.  Cheers!

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Bitch Creek Elk Meatballs

Growing up I was taught that meatballs should taste like meat.  By which I mean, it is important to not over power the meat flavor with herbs and spices. I did not, however, grow up with Elk meat.  What better meat to make meatballs with in the Teton Valley than Elk.  And why not add a little Grand Teton beer to spice it up a bit.

This recipe is simple and delicious and is intended as a main course.  That being said, please feel free to huck them into some home made tomato sauce and enjoy with spaghetti.

Trick: when shaping meatballs in hands make sure to squeeze out air pockets within the ball.

1 lb ground Elk meat
1 12 oz bottle of Bitch Creek ESB
2 eggs
1/2 sweet onion minced
2-3 garlic cloves minced
1/2 green pepper minced
1/2 cup bread crumbs (panko is best)
1/2 Tblsp chopped flat leaf parsley
salt and pepper to taste

In mixing bowl add Bitch Creek to bread crumbs until it has the consistency of wet sand.  Set aside.

Sweat peppers, onions and garlic in olive oil on med/low heat until golden brown.  Meanwhile, combine meat, egg, parsley, salt and pepper in large bowl.  Mix in bread crumbs with hands.  And then add the onions, peppers, and garlic.

Shape meat mixture into inch to an inch an a half balls in palms of hands.  Once all balls are formed heat a 1/4 of an inch of vegetable or canola oil in a large skillet over medium heat.  Add meatballs just before oil begins to smoke.  Rotate meatballs until brown on all sides. Test one meatball after 8-9 minutes to desired inside temp.

For Sauce: Remove meatballs and turn heat up to high.  Deglaze pan (same one used for meatballs) with more Bitch Creek scrapping bits off bottom of pan as liquid reduces to desired consistency.  Add salt and pepper to taste.

Serve with sauteed vegetables, or spaghetti and homemade tomato sauce, or all by its yummy self.  Enjoy!