As Grand Teton Brewing celebrates the holiday season, we would like to pause and reflect on the goodwill we as a company try to bestow on our community. Throughout 2012, our Donations’ Committee awarded beer and soda to charitable organizations in Teton Valley. This year, our goal was to help educate non-profit groups on how they could maximize profits by selling kegged beer and bottled soda at charitable events.
For the third year in a row, the brewery supported the Community Foundation’s Tin Cup Challenge by hosting “Pint Nights.” These events bring together non-profit members, the community and tourists. “Pint Nights” have become a favorite as 30% of pub sales for that day are donated to the non-profit organization and then matched by a fund set-up by the foundation.
In September, we partnered with the Teton Valley Foundation to host a traditional Oktoberfest celebration where the profits would benefit a Zamboni fund for the hockey rink just down the road from the brewery. Our family orientated celebration was for the whole community, complete with a pie-baking contest, a keg toss, face painting and a stein-holding competition.
We would like to thank all of our local non-profit organizations for their work in making Teton Valley a wonderful place to live, work and play. Our wish for 2013 everywhere in the world is that we have peace, happiness, good health and prosperity. Happy Holidays!
Grand Teton Brewing attends dozens of beer festivals every year, from small local fundraising events to Denver’s GABF, the biggest of them all. The festival I most anticipated this year was the Festival of Wood and Barrel Aged Beers (FoBAB) on November 17th in Chicago. I was not disappointed.
We’ve been experimenting with wood-aging our beers for a few years now, and have enjoyed some success, winning praise for beers like Bourbon Barrel Double Vision and Who’s Brett? as well as medals for our two previous FoBAB competition entries. 2013 marks the 25th Anniversary of Grand Teton Brewing, and to celebrate we’re working on several special barrel-aged beers for release to our best retail partners throughout the year. I looked forward to learning from some of the best in the country about the art of aging beer on wood.
The highlight of the day was my morning at the judges’ table along with several brewers much more experienced than I with barrel work. We tasted a score of wood-aged strong porters and stouts, ranging in quality from very good to phenomenal. It was a great education for me. Lesson number one: time matters. Barrel-aging cannot be hurried. All of our favorite beers shared complexity that could only have been gained from long months in wood.
As we prepare for our anniversary celebrations, we were quite pleased to win a silver medal in the Classic Style Category for our Barrel-Aged Grand Saison, last year’s summer Cellar Reserve conditioned for a year in French oak Syrah barrels. Keep your eyes open for this and other barrel aged beers on tap at a great beer bar near you next year.
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
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
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/