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 Winter Stew

Vegetarian Black Cauldron Stew

Serves 6

1 block tempeh
1 tablespoon olive oil
3 celery stalks
3 small onions
3 large carrots, peeled
1 tablespoon flour
One 12-ounce bottle of Black Cauldron Imperial Stout
1 teaspoon mustard
1 tablespoon Better than Bouillon vegetable base
2 tablespoons tomato paste
1 bay leaf
2 teaspoons sugar
1 teaspoon paprika
4 cups water
salt and black pepper to taste
1 tablespoon worcestershire


Pan fry tempeh until golden brown, set aside.  Finely chop celery and 2 of the onions. Heat olive oil in a large soup pot and add chopped vegetables. Cook until softened and beginning to brown, about 10 minutes.

Meanwhile, chop the remaining onion and carrots into large chunks and set aside.

Add flour to the softened mixture and stir to coat. Cook for 2 minutes. Pour in Black Cauldron and scrape up any browned bits from the bottom of the pan. Add all the remaining ingredients and bring to a boil. Reduce heat and simmer uncovered until all vegetables are fork-tender, 45-60 minutes.

If you prefer meat in your main course, try any game meet in place of tempeh.

Serve with mashed potatoes (try our Roasted Garlic Sweetgrass Mashed potato recipe)

Colin’s Award Winning Bitch Creek Pecan Pie


Colin Nicholson took home first prize in our 2013 pie baking contest.  He was generous enough to share his recipe here.  Enjoy! 
Pie Crust (makes 3 crusts): 
1-1/2 cup Crisco vegetable shortening
3 cups all-purpose flour
1 egg
4 Tbs cold water
1 Tbs Grand Teton Brewing’s Bitch Creek ESB 1 Tbs white vinegar
1 Ts salt
Work the Crisco into the flour for about 3 or 4 minutes. It should be pretty crumbly at that point. Just be sure to incorporate the flour and shortening evenly. In another bowl, beat an egg and pour it into the flour/shortening mixture. Add your remaining ingredients (water, Bitch Creek, vinegar, and salt.) Stir together gently until all of the ingredients are incorporated. Separate the dough into thirds and roll into evenly sized balls. place in seperate ziplock bags and flatten them a bit to assist in rolling later. Place in the freezer for 20 mins. When your dough is ready, remove from freezer and roll it out to have about a 1/4 inch overhang on your pie plate. Take the overhang and fold it up to form a rim for the upper crust.
Pecan Pie:
1 unbaked pie crust
1 cup white sugar
3 Tablespoons brown sugar
1/2 teaspoon finely ground sea salt
3/4 cup corn syrup
1/4 cup light corn syrup
3/4 teaspoons vanilla
1/3 cup melted salted butter
3 eggs, lightly beaten
1 cup  chopped pecans
1/2 cup whole pecans
1/3 cup Grand Teton Brewing’s Bitch Creek ESB
First, marinate chopped pecans in 1/3 c Bitch Creek. Set aside. Remove your pie crust from the freezer, roll out, and place in your pie plate. Crimp edges as desired. Next, mix white sugar, brown sugar, salt, corn syrup, light corn syrup, butter, eggs, and vanilla in a bowl. Pour your marinated chopped pecans in the bottom of the unbaked pie shell. Pour the syrup mixture over the top. Take remaining 1/2 cup of pecans and arrange on the pie surface. Cover the pie with foil. Bake pie at 350º for 50 minutes. Remove foil, then continue baking for 20 minutes. Note: Baking times vary based on ovens and elevations, so just keep an eye on it. Mine took 50 with the foil, 20 without. Yours might be different. When it is done, it will be slightly, but not overly jiggly. It will set as it cools. Overnight should do it.