Missoula Independent's 2014 Brewfest
Your guide to the Garden City BrewFest
WWW.MTFIRST.COM WWW MTF RS RST C M | 1.800.731.4385 1 73 3 8 85 P remium Premium Pr re re em mi m m APR* * APR= Annual Percentage Rate. Loan rates available on approved credit. Loan rates are subject to change without notice. Rates displayed are the lowest available to qualified borrowers. Your rate may be higher, and will be determined by the loan type, applicable fees, model year, the terms you request, the amount you finance, and your credit history. Rate shown based on a minimum of $20,000.00 financed. Membership requirements may apply. FEDERALLY INSURED BY NCUA 2 Garden City BrewFest 2014 â€˘ Missoula Independent Welcome to the 22nd annual Garden City BrewFest The 22nd annual Garden City BrewFest is upon us, and the Missoula Downtown Association and our 475 members invite you to spend an afternoon in beautiful Caras Park celebrating great beer. The event begins at high noon this Saturday, May 3, as the culmination of Missoula’s 3rd annual Craft Beer Week. This year’s BrewFest is shaping up to be one of the best yet, featuring over 70 beers, some of Missoula’s best food and live music. The brew lineup is extensive and Montana’s beer cred continues to skyrocket, with 14 of the 35 participating breweries hailing from right here in the state. All of Missoula’s own breweries will be on hand, proudly pouring their latest seasonal offerings. Be aware, some of the brews are only available in limited supply, so we encourage everyone to come early to sample the greatest selection. All of the beers in BrewFest will be judged by the discerning palates of the Zoo City Zymurgists, Missoula’s local homebrew club. The Zymurgists will select winning brews in a variety of categories including a “best in show.” Keep an eye out for the Community Brew keg that showcases the best homebrew of the year. The Zymurgists hold an annual Community Brew competition in collaboration with Big Sky Brewing, challenging club members to brew their best beer. The proceeds from the winning beer are donated to a local nonprofit of the club’s choosing Montana’s largest BrewFest wouldn’t be complete without great food and local music. This year we have a great lineup of food vendors ranging from older favorites such as El Cazador and the Sentinel Kiwanis brats to some We encourage all Missoulians to enjoy Garden City BrewFest responsibly. Mountain Line runs free of charge all day, and a taxi cab company would be happy to give you a ride home. Designated drivers receive free water and soda during the event, so be sure to get a DD wristband from one of our volunteers at the event entrance. Along with taking care of yourself, please also think about Fido. We care about dogs as much as the next canine-loving Missoulian, but because of health code restrictions, dogs are not permitted at Caras Park events. Garden City BrewFest could not take place without the amazing support of our community. A big thank you is in order to Bayern Brewing, Five on Black, The Trail 103.3, Exact Image, the Missoula Independent, and Montana Headwall for partnering with us to produce Missoula’s favorite spring tradition. Let us not forget about the 150 volunteers who staff the event. Without the contribution of these community members, BrewFest simply would not happen. alters photo by Cathrine L.W We hope you get excited while thumbing through this program, brought to you by the Missoula Independent. We will see you in Caras Park at noon on Saturday. newer additions like Burn Street Bistro’s “The Beast” food trailer and Bao Chow’s delicious Chinese-style steamed Adam Reel buns. You can enjoy your beer and delectables while Event Director swaying to tunes of Miller Creek, Kevin Van Dort and Missoula Downtown Association Shakewell. Garden City BrewFest 2014 • Missoula Independent 3 4 Garden City BrewFest 2014 â€˘ Missoula Independent photo by Cathrine L. Walters Craft Beer Week connects us by Ryan Newhouse, MontanaBeerFinder.com Missoula residents should feel proud that the Garden City celebrates its own Craft Beer Week. The reason is self-evident: They like beer and being social. And though it is the only official Craft Beer Week in the state, it is one of more than 1,260 beerrelated events across the country that are listed on the official American Craft Beer Week calendar. The idea for a national Craft Beer Week started in 2006 when the Brewers Association changed its American Beer Month—traditionally held in July—to a weeklong coordinated effort preceding the busy summer beer season. The celebration was moved to a week in May, and in the first year, 124 breweries posted events. Two years later, the number of participating breweries jumped to 168. By 2012—the year Missoula Craft Beer Week started—activity was no longer measured in breweries but rather total events (1,368 that year). Many were organized by avid craft beer fans with no official ties to a brewery. In 2010, the U.S. House passed House Resolution 1297 in a show of support for the “goals and ideals of American Craft Beer Week.” Montana’s former Republican Rep. Dennis Rehberg co-sponsored the bill. While American Craft Beer Week falls in mid-May, cities around the country have taken the liberty to host their own craft beer weeks when it suits their climate and beer drinkers best. In fact, the only month when there isn’t a Craft Beer Week somewhere is December. For Missoula’s Craft Beer Week, it made sense to its co-founders—myself and Alan McCormick—to schedule it the week before the Missoula Downtown Association’s annual Garden City BrewFest. This partnership with the MDA has proven fruitful. In its first year, Missoula Craft Beer Week held about 20 events. In the second year, just over 25 events were scheduled. This year, about 30 events will take place in seven days. Over 15 local, state and regional craft breweries and all three local distributors are taking part in 2014. But Craft Beer Week isn’t just about sipping cool new beers. It is about blending everything that is fun and tasty about beer with educating people about the beers they drink. Events held during Missoula Craft Beer Week include beer and food pairings, educational tours, live brewing demonstrations, art projects, brewer’s dinners and— yes—lots of beer. These events weave together into a weeklong celebration of craft beer. They also keep Missoula connected to the greater and ever-growing movement of American Craft Beer Week nationwide. That probably deserves a toast. Missoula Craft Beer Week is sponsored by Draught Works and the Missoula Downtown Association. For a full list of events, visit www.MissoulaBeerWeek.com. Laughing Griz Photo by Cathrine L. Walters Garden City BrewFest 2014 • Missoula Independent 5 photo courtesy Bridger Brewing Beering no evil There’s more to the perfect brew-tour than just beer by Alex Sakariassen I don’t recall exactly who coined the phrase, or how many beers deep we were at the time. But somewhere in the shadow of Glacier National Park, while bouncing between Flathead Valley breweries in summer 2012, a friend lifted a glass and uttered the following: “Yea, though I walk through the valley of the shadow of draught, I will beer no evil.” The quip quickly transformed into a mantra of sorts for our odd collection of Montana reporters, college friends and significant others. We’d initially received the informal brew-tour invite from a buddy in Whitefish who was, admittedly, pining for drinking companions. His offer came as a reprieve from the summer bustle of our respective towns, and each carload of 6 friends rolled into Lakeside to a series of backslaps, hugs and high-fives. While the weekend started like just another boozey reunion over those first pints on the back patio at Tamarack, it only took a few hours for it to blossom into something far grander and more memorable. The first casual chatter about other promising brew-tour opportunities came, if memory serves, over glasses of Bufflehead Brown and Imperial IPA on Flathead Lake Brewing’s sunsoaked deck in Woods Bay. By the time we hit the Skee-Ball machine at Great Northern Brewing in Whitefish, it had occurred to some of us that we’d only begun to scratch the surface. Cities like Bozeman, Missoula and Billings all boast multiple breweries. The Bitterroot Valley seemed primed for some sort of taproom-to-taproom outing. At the weekend’s close, it was all but official: A second photo by Alex Sakariassen Garden City BrewFest 2014 • Missoula Independent tour had to happen. We dubbed our new tradition Beer No Evil. There’s actually a trick to pulling together the ideal brew-tour. Some groups have released various resources online that can help get the planning process started. For example, the Montana Brewers Association publishes a statewide map of its member breweries that can be helpful in singling out a particular city or region, and the Billings Chamber of Commerce actually has a one- page walking tour guide covering the city’s seven downtown breweries. That said, making the trip your own is an art that can be boiled down to three key factors. Flow: Anyone can drive from one taproom to the next, but the task grows more challenging with each brewery you add to the itinerary. You don’t really want to backtrack, wrestle with heavy traffic or feel pressed for time. We lucked out in this regard on our first trip. Starting at Tamarack put us in Woods Bay, quite by accident, just as the sun was striking Flathead’s deck full-on. Great Northern turned out to be a mere four-block walk from where our crew planned to crash for the night. For our second tour—a five-brewery jaunt in the Gallatin in summer 2013—we started on the outskirts in Belgrade before gradually working our way, taproom by taproom, into central Bozeman for a craft pizza dinner at Bridger Brewing. Food: Starting a day of drinking on a full stomach is kind of a no-brainer, and thankfully it isn’t too hard to find a brewery complemented by good eats. Belgrade’s Outlaw Brewing was an obvious first stop in 2013 for this very reason, and we dined on barbecue pork, french fries and mac and cheese from the brewery’s partner restaurant, Bar 3 BBQ. A heavy lunch kept our crew in high spirits when we rolled on photo courtesy Bridger Brewing Garden City BrewFest 2014 • Missoula Independent 7 photo by Cathrine L. Walters to Madison River Brewing, where we crossed paths with a bachelor party in comically overstated cowboy duds. The groom himself wore an iron ball and chain on one leg. It was clear he could have used a pulled-pork sandwich himself. Transportation: The real hitch with these Montana brew-tours comes in the form of distance. We’d been careful in the Flathead to make sure those driving refrained from slugging too many beers before we hit our final destination. The Gallatin proved similarly tricky as we traveled from Belgrade to Bozeman, where we made our first stop at 406 Brewing before continuing through town for a rousing game of Jenga at the BoZone Brewery. All told, we only covered about 12 road miles. But there was a consensus among the drivers that Beer No Evil 3 would have to involve bicycles. Additional consideration should be given to pace. If we learned anything over the course of two brew tours, it’s that styles and flavors vary widely even at a single brewery. Want to guzzle beer for the sake of a buzz? Stick to the lighter domestic fare. A brew tour should focus on enjoying each beer on its own merits, with attention paid to what sets it apart from the rest of its craft beer fellows. The ultimate goal is simply to revel in the diverse collection of IPAs, lagers, amber ales and stouts that this state’s booming craft beer industry offers up so readily. photo by Alex Sakariassen photo by Alex Sakariassen 8 Garden City BrewFest 2014 • Missoula Independent Once the tour’s over, plans will most likely already be underway for another. Talk amongst our crew this spring inevitably turned to Missoula, the possibility of renting the Thirst Gear brew bike and the list of new breweries slated to open by summer. “It’s going to be a magical day,” our lead organizer “Yea, Whitney told the group via though I Facebook. Another friend put it a tad walk more poetically: through the “It’s like Christmas, but better.” We’ve since valley of back-burnered our detailed discussions the of a brew-tour in shadow of Billings or a trek through the draught, I Bitterroot, knowing full well that the will beer beer will be just as tasty and perhaps more plentiful in no evil.” another year. In a short time we’ve learned that no matter where you travel in Montana, the pints will be fresh and the breweries many. We’ve walked through the “valley of the shadow of draught” twice now, and the only thing we fear is getting so hooked on one brewery that we miss last call at the next. photo by Alex Sakariassen Send text message keyword NODUI to 25827 to get a listing of cabs, car services, and a bus schedule from the U-Dash Gold Line. Garden City BrewFest 2014 • Missoula Independent 9 photo by Chad Harder Better beer The art of judging craft by Carl Spurgeon, Zoo City Zymurgists We as homebrewers spend a lot of time with beer. We don’t just enjoy drinking beer. We enjoy the history behind beer, how it came to be, how styles were and are being created and what they meant to the people who created them. We enjoy the science of zymurgy—the study or practice of fermentation in brewing, winemaking or distilling—and push ourselves to create a better product. One way that we accomplish all of this is by judging. Those of us who judge beers are a special kind of beer fanatic. We attend off-flavor parties where we purposefully taint beer flavors and drink them, just so we may recognize them in a competition setting. We pour over style guidelines produced by the Beer Judge Certification Program and the Brewer’s Association and speak on the differences. We taste a lot of homebrews and compare them to commercial examples of the style. Generally speaking, we are the beer nerds. The reason we do all of these things is to make ourselves—and those passionate about homebrewing—better brewers. Whether it is at a casual meeting or a formal competition, a homebrewer that hands you one of his creations and asks, “So, whadda ya think?” is looking for feedback. They don’t want to hear, “Oh, that’s good,” or “That tastes like you siphoned it off a diesel truck!” They want constructive criticism. This is where the beer judge comes in. We inspect the bottle. We gently pour 10 the beer into a glass and evaluate the properties of the head. We may swirl and sniff it and chat about the aroma. We hold it up to the light and check its clarity. All of this happens before we even put our lips to the glass. Once we finally get this sweet elixir into our mouths, we swish and swirl, breathe out of our noses, let the beer touch every taste bud in our mouths before we finally let it finish down our throat. One more breath out and we may be able to finally form an opinion. Now, in an informal setting such as a homebrew club meeting, we don’t spend too much time deciding if a beer was brewed to style. Homebrew is a place for creativity, and limiting yourself to known styles only hinders this outlet. Rather, we speak on other elements of the beer: the process, the quality of ingredients, fermentation times, storage temperatures, aging times, mash PH, off-flavors, etc. This is, again, all about feedback. This is all to help someone brew a better beer. and it is the reason people enter these competitions. Many even enter a beer they know will not win, just so they can get help figuring out what needs to change in their process. At a competition, things are slightly different. Styles are a big part of what we base our judging on. The reason for this is that we must have something with which to compare. For example, we all know an IPA should have a big hoppy aroma, but a Kölsch? Not so much. We cannot rightfully judge the two as equals in the aroma department. We judge beers to the style as the BJCP or BA, depending on the individual competition, describes it. The areas we score are: aroma, appearance, flavor, mouthfeel and overall impression. All of those categories, with the exception of overall impression, are scored “as appropriate for style.” Overall impression is completely your personal opinion on the beer. Each category is worth a different amount of points, which we add up to decide who goes to the next round. We still pay close attention to the aforementioned details, looking for off-flavors and mistakes in process or just general bad impression. We don’t focus as much on feedback at beer festivals, although brewers are welcome to look at our notes. We do not expect to ever see off-flavors in a commercial example and giving a commercial brewer feedback on his processes is not something those outside of the industry can effectively do. Sure, the basic process is the same for commercial and homebrewers. But the equipment and commercial needs are far different. When we sit down at the Garden City BrewFest, our table of judges will treat this festival judging just as any other important competition. We ask our judges to eat only a bland breakfast—or none at all—so as not to taint their taste buds. We ask them not to use strong shampoos or perfumes that could throw off distracting aromas. We do our best to find a place as far away from food vendors as we can to avoid interruptions to our senses. You will notice us with our BJCP guidelines out on the table, comparing and discussing the beer’s likeness to the style guidelines. More experienced judges will be training the newer folks on how to taste, smell, describe and think critically about what a beer should be. This again benefits us, to make us better brewers. This benefits everyone by pushing the commercial guys to brew a better beer. It’s always about the beer. So when you see the table full of beer nerds sporting the Zoo City Zymurgists colors—sipping and swirling, tasting and chatting—realize that we are working very hard for you. We are doing all that we can to push forward an industry we believe will keep flourishing. We are proud of our local Montana brewers and what they bring to the craft beer market. We hope that our feedback inspires more homebrewers, better homebrewers and better prospective commercial brewers in the state. We hope that our BrewFest judging brings about a fun, competitive spirit that pushes commercial brewers to improve their processes, think outside the box on ingredients and styles, and keep Montana leading the race for better beer. Garden City BrewFest 2014 • Missoula Independent Garden City BrewFest 2014 â€˘ Missoula Independent 11 okens/En ens/Entry Bayern Flathead Lagunitas & No-Li Bitter Root Deschutes & Glacier Bowser & Philipsburg Kettlehouse Tamarack Madison River & Angry Orchard Blackfoot Sam Adams & Leinenkugel’s Sierra Nevada & Higher Ground w f e s t Ma p e r B walkway Draught Works & Wildwood Blacksmith Shock Top & Elysian Missoula Brewing Co & Grand Teton Redhook & Ninkasi w a l k w ay Homebrew Club Iron Horse & Quarry Great Northern & Kona Harvest Moon & Goose Island Tok e n s / E n t ry Lewis and Clark & Widmer Big Sky DOWN New Belgium 1•4 0 ULA 2 MISSO N W O T 12 Garden City BrewFest 2014 • Missoula Independent M AT T L O N G MATT LONG, HEAD BREWER, BIG SK SEPTEMBER 1996. BREWED THE FIRST Y BREWING. PLAYER SINCE BATCH OF BIG SK MER SEASONAL SU Y’S FAMED SUMMMER HONEY FO R HIS OWN WEDD COINCIDENTALLY, ING. HUGE MILWAUKEE BREWERS FAN. 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Ale, which iles, 4.6% AB St r tte Bi en Colle as a brew on INI G E R Y E R CO 95 opened in 19 for local Kettlehouse yrtle Street M e on n tio it became th r, te la premise loca s ar s. Eleven ye cans. in e ag ck homebrewer brewery to pa first Montana Garden City BrewFest 2014 • Missoula Independent 13 photo by Cathrine L. Walters 2014 Garden City BrewFest Beer Selections Light lager Description: Lagers are brewed with a bottomfermenting lager yeast at colder temperatures than ales, usually producing a crisp, dry beer with a less fruity taste. Lager styles range widely, from lighter American lagers like Budweiser to darker, maltier brews like dunkels and black beers. Hoppiness, maltiness and alcohol content vary widely in this category, and factors like body and flavor can change depending on what countries versions originate from. Montana Lager, Bayern Brewing, Missoula, Mont.—Helles lager resembling the most German of all German beer styles, won Silver Medal at the 2013 North American Brewers Awards—5.6% ABV Missouri River Steamboat Lager, Blackfoot Brewing, Helena, Mont.—Amber color, with assertive hops character, gold medal winner at the 2006 North American Beer Awards—5.6% ABV Summer Helles Lager, New Belgium Brewing, Fort Collins, Colo.—Brilliant gold lager with aroma of fresh grains and honey—5% ABV Ambitious Lager, Wildwood Brewing, Stevensville, Mont.—Munich pale lager, brewed with organic ingredients—5% ABV Schwarzbier, Bayern Brewing, Missoula, Mont.—German black lager brewed with four types of malt, mild and balanced without the bite of dark ales—5% ABV Empire Builder Imperial Pilsner, Great Northern Brewing, Whitefish, Mont.—One of Great Northern’s 2014 Weathervane Series, brewed with big pilsner malt bill, hopped like an American pale ale and lagered— 7.3% ABV photo by Cathrine L. Walters 14 Garden City BrewFest 2014 • Missoula Independent Bock/Maibock Description: Bocks can range in color from dark brown to very dark. Traditional bocks are high in malt sweetness. Malt character should be a balance of sweetness and toasted or nut-like malt. Hop bitterness is typically medium and hop flavor should be low. Bocks are medium- to full-bodied beers. Maibocks are traditionally light-colored bocks. A sweet, malty character should come through in the aroma and flavor. Hop bitterness and aroma should be low. Body is medium to full. Light hybrid Description: A broad category with several substyles including cream ales and blonde ales. Golden or blonde ales are straw to light amber in color and have a light malt sweetness. The body is crisp and light to medium. Hop bitterness is low to medium. German-style Kölsch is characterized by a straw to gold color and should have good, dense head retention. Wheat can be used in brewing this beer, and malt character is a very low to low sweetness. Hop flavor and aroma should be low with medium bitterness. Kölsch is slightly dry on the palate, yet crisp, with a light to medium-light body. Maibock, Kettlehouse Brewing, Missoula, Mont.—Less malty, more hoppy than other maibocks, with a slightly peppery taste—7% ABV Wooden barrel Maibock, Bayern Brewing, Missoula, Mont.—Typical Bavarian spring opener, lots of body, golden brown with malt flavor—6.5% ABV Dump Truck Summer Bock, Bayern Brewing, Missoula, Mont.— Unfiltered, unpasteurized, full body with light color, brewed with exclusively designed German yeast strain—6% ABV Mica Maibock, Quarry Brewing, Butte, Mont.—German-style helles bock brewed according to German purity law with yeast strain said to be best for bock-style beers—8% ABV Widmer Citra Blonde, Widmer Brothers Brewing, Portland, Ore.— Interpretation of a golden ale with citra hops, paired perfectly with soft malt notes—4.3% ABV Wunderbier Kölsch, Ninkasi Brewing, Eugene, Ore.—German-style Kölsch fermented at ale temperatures and conditioned at colder lager temperatures, golden color with subtle crisp sweetness—4.5% ABV Yellowstone Golden Ale, Lewis and Clark Brewing, Helena, Mont.— Golden-colored aromatic ale with pale malts and Citra hops for clear, refreshing character—4.9% ABV Summer Honey, Big Sky Brewing, Missoula, Mont.—Full-flavored summer seasonal with unique blend of spices and honey—5% ABV Garden City BrewFest 2014 • Missoula Independent 15 Wheat/Rye Description: Usually pale yellow to gold, wheat and rye beers should have a brilliant to hazy clarity akin to the German hefeweizen style and a big, long-lasting white head. Rye versions are typically richer and spicier. Sometimes this style exhibits moderate malty sweetness. Hop bitterness and flavor should be low to moderate. Different variations exist, from an easydrinking, fairly sweet beer to a dry, aggressively hopped beer with a strong wheat or rye ﬂavor. Little Sumpin’ Sumpin’, Lagunitas Brewing, Petaluma, Calif.—Filtered pale wheat ale with a strong hop finish on a silky body, great for both IPA and wheat beer fans—7.5% ABV Salmon Fly Honey Rye, Madison River Brewing, Belgrade, Mont.—Malted barley complimented by subtle spiciness of rye, mild sweetness derived from pure local Montana honey—5.6% ABV Snapshot, New Belgium Brewing, Fort Collins, Colo.—Unfiltered wheat beer with sweetness of coriander and grains of paradise, hazy lemon-yellow hue with a flash of tart on the finish—5% ABV Beltian White, Harvest Moon Brewery, Belt, Mont.—Mild version of a Belgian classic first brewed in 1998, brewed with malted barley and wheat, Czechoslovakian Saaz hops, a touch of coriander and orange peel—6% ABV High 5 Hefe, Iron Horse Brewing, Ellensburg, Wash.—A hefe with flavor before the fruit, brewed with wheat, honey and ginger, no lemon required—6% ABV Summer Ale, Samuel Adams, Boston, Mass.—Crisp and tangy American wheat ale with lemon peel and hint of grains of paradise—5.3% ABV Jalapeno Hefeweizen, Bowser Brewing, Great Falls, Mont.—American style hefeweizen with fresh jalapenos added to the boil, surprisingly sweet and smooth with just a hint of heat on the finish—5.1% ABV photo by Cathrine L. Walters 16 Garden City BrewFest 2014 • Missoula Independent American ale Description: A highly inclusive category that includes a number of distinct styles. American-style brown ales can range from deep copper to dark brown in color. Malt lends medium caramel-like and chocolate-like flavors and aromas, and hop flavors and aromas should be low to medium. American-style amber and red ales range from copper to reddish brown in color and have medium-high to high maltiness with some caramel character. American-variety hops are used to produce medium hop bitterness, flavor and aroma. American-style pale ales can be deep golden to copper or light brown in color. Fruity, floral and citrus-like American-variety hop character produce medium to medium-high hop bitterness, flavor and aroma. American-style pale ales have medium body and low to medium maltiness. Bufflehead Brown Ale, Flathead Lake Brewing, Big Fork, Mont.—Roasted and caramelized malts, hints of chocolate, coffee, black bread and a hint of nuttiness—6.5% ABV Yard Sale Amber Ale, Tamarack Brewing, Lakeside, Mont.—Bold malt flavor and smooth drinkability, brewed with chocolate, caramel and toasted malts—5.6% ABV Redhook Audible Ale, Redhook, Woodinville, Wash.—Light to medium body with modest Cascade hop aroma and a clean finish—4.7% ABV Superfuzz Blood Orange Pale Ale, Elysian Brewing, Seattle, Wash.—Medium-bodied ale with a mindbending whirl of aromas and flavors from blood orange and Northwest hops—5.4% ABV Otter Water, Philipsburg Brewing, Philipsburg, Mont.—A light session-style summer pale ale, single hopped with a citrus background—4.5% ABV Men’s Room Red, Elysian Brewing, Seattle, Wash.—Amber color with light hop aroma and toasty malt finish, brewed for The Mens Room Radio Show on Seattle’s 99.9 KISW The Rock—5.6% ABV Sweetgrass Pale Ale, Grand Teton Brewing, Victor, Idaho—Gold medal winner at the 2009 Great American Beer Festival, crisp and fragrant—6% ABV 312 Urban Pale Ale, Goose Island Brewing, Chicago, Ill.—Constructed on a balanced malt backbone, with citrus hops aroma and crisp flavor—5.4% ABV Gambler American Amber, Outlaw Brewery, Belgrade, Mont.—Less of a sweet note and more hops than a typical amber, brewed to be gluten friendly—5.6% ABV Armory XPA, Deschutes Brewery, Bend, Ore.—First brewed at Deschutes’ Portland Pub, bitter twist with pronounced citrus kick—5.9% ABV photo by Cathrine L. Walters Fruit beer Description: Fruit beers cover pretty much any beer that uses fruit or fruit extracts as an adjunct in the mash, kettle, primary or secondary fermentation providing obvious yet balanced fruit qualities. Malt sweetness can vary from none to medium-high. Fruit qualities should not be overpowered by hop character. Hop bitterness is typically very low to medium. Clear or hazy beer is acceptable. Huckleberry Honey Ale, Bitter Root Brewing, Hamilton, Mont.—Summer wheat ale infused with Fireweed honey and huckleberries—5% ABV Flathead Cherry Ale, Glacier Brewing, Polson, Mont.—Perennial favorite at Glacier, refreshing light-colored beer with cherry flavor—5.5% ABV Shock Top Honeycrisp Apple Wheat, Anheuser-Busch, St. Louis, Mo.—Handcrafted unfiltered hybrid of Belgian wheat beer and sweet cider with natural Honeycrisp flavor—5.2% ABV Shock Top Lemon Shandy, Anheuser-Busch, St. Louis, Mo.—Belgian-style wheat ale combined with citrus peels, coriander, natural lemonade flavor and a hint of sugar—4.2% ABV Summer Shandy, Leinenkugal’s Brewing, Chippewa Falls, Wis.—Lemonade flavored beer brewed with finest wheat, malted barley and just a hint of real Wisconsin honey—5% ABV photo by Cathrine L. Walters Wild Huckleberry Lager, Great Northern Brewing, Whitefish, Mont.—Light lager blended with real Montana huckleberry juice, not bitter or overly sweet—4.6% ABV Garden City BrewFest 2014 • Missoula Independent 17 IPA Description: A hoppy pale ale originally brewed in England, IPAs have become extremely diverse with recipes mimicking country-specific styles or utilizing various ingredients for additional flavor. Most traditional interpretations of Englishstyle India pale ales are characterized by medium to medium-high hop bitterness with a medium to mediumhigh alcohol content. American-style IPAs range from gold to copper or red/brown in color and possess medium maltiness. Hop character should be fresh and lively but not harsh. Alcohol content is medium-high to high and extremely evident. Dry-Hopped Double Haul IPA, Kettlehouse Brewing, Missoula, Mont.—Made with Montana barley and Northwest cascade hops, extra hops aroma without additional bitterness—6.5% ABV Single Malt IPA, Blackfoot Brewing, Helena, Mont.—Bestseller brewed from 100 percent Crisp Maris Otter floor-malted barley, golden color with medium-bodied malty backbone and full hops flavor—6.9% ABV Mandarin White IPA, Tamarack Brewing, Lakeside, Mont.—Brewed with 3.5 pounds of mandarin oranges per barrel, generously hopped and spiced with coriander and orange peel—6.8% ABV Fresh Squeezed IPA, Deschutes Brewery, Bend, Ore.—“Citrus bomb” with heavy helping of citra and mosaic hops—6.4% ABV Torpedo Extra IPA, Sierra Nevada Brewing, Chico, Calif.—Bold, assertive, full of flavor highlighting complex citrus, pine and herbal character of whole-cone American hops—7.2% ABV Born & Raised IPA, No-Li Brewhouse, Spokane, Wash.—Bold copper-colored ale brewed with Munich and Crystal malts, layered with Washington hops for citrus, pine and mint flavors—7% ABV Heart of Darkness Black IPA, Draught Works, Missoula, Mont.—A black IPA brewed with chocolate and black malt, substantial bitterness and medium-high hop flavor from 13 different hop additions—5.7% ABV Rebel IPA, Samuel Adams, Boston, Mass.—Brewed with numerous all-American hop varieties for grapefruit, orange and pine flavors, underlying hint of caramel malt character—6.4% ABV Dry Fly IPA, Higherground Brewing, Hamilton, Mont.—Americanstyle IPA loaded with Chinook and Falconers Flight hops and a balancing malt backbone—6% ABV Widmer Upheaval IPA, Widmer Brothers Brewing, Portland, Ore.—Brewed with more than two pounds of hops per barrel for huge hops flavor with serious bitterness and balanced finish—7% ABV Castaway IPA, Kona Brewing, Kona, Hawaii—American-style IPA dry-hopped for assertive hops flavor and aroma, balanced by malty body—7% ABV Maiden the Shade, Ninkasi Brewing, Eugene, Ore.—Big, robust hops character from liberal use of seven hops varieties, completed with light-colored malt backbone—6.8% ABV Endless IPA, Goose Island Brewing, Chicago, Ill.—Brewed to be easy drinking and refreshing, note of fresh oranges and other citrus fruit with mild body—5.9% ABV Scepter Head IPA, Draught Works, Missoula, Mont.—“Hop monster” that shows no mercy, seven insane additions of different hops for an assertive hop aroma with fresh flavors of mango, pineapple, grapefruit and even coconut—6% ABV Tramway Rye PA, Philipsburg Brewing, Philipsburg, Mont.—Traditional Northwest IPA recipe tweaked with malted rye for subtle, complex spiciness—6.4% ABV Undercover Investigation Shut-down Ale, Lagunitas Brewing Co., Petaluma, Calif.—Bitter ale brewed in remembrance of the 2005 St. Patrick’s Day Massacre and the brewery’s subsequent 20-day suspension—9.75% ABV 18 Garden City BrewFest 2014 • Missoula Independent Garden City BrewFest 2014 â€˘ Missoula Independent 19 Scottish/Irish Description: Scottish-style light ales range from golden to light brown in color. Despite its lightness, Scottish-style light ale has a low to medium-low degree of malty, caramel-like character and low hop bitterness. Scotch ales range from light-reddish brown to very dark in color. They are overwhelmingly malty with a rich and dominant sweet malt flavor and aroma often reminiscent of caramel. Irish-style red ales can be copper red to reddish brown in color with low to medium candylike caramel malt sweetness and a balanced degree of roast barley or roast malt character. These ales have a medium hop bitterness and flavor. Loche & Lode Scottish Ale, Harvest Moon Brewery, Belt, Mont.—Rich, malty ale with a smoky, buttery flavor—7.2% ABV Open Cab Copper, Quarry Brewing, Butte, Mont.—Medium-bodied Irish ale with smooth balance of hops and malt, caramel undertones and subtle finish—5.8% ABV Quilter’s Irish Death, Iron Horse Brewing, Ellensburg, Wash.—Dark, smooth ale created by brewery founder, lovingly referred to as beer candy—7.8% ABV Highlander, Missoula Brewing Co., Missoula, Mont.—Full-flavored beer brewed in the tradition of a Scottish red ale, emphasis on the malt with enough hops for balance–5% ABV photo by Cathrine L. Walters Back Country Scottish Style Ale, Lewis and Clark Brewing, Helena, Mont.–Dark, robust Scotch-style brew crafted with roasted black barley–5.7% ABV English Pale Ale Description: Classic English pale ales are golden to copper colored with low to medium malt flavor and medium to medium-high hop bitterness. Hop character is evident as earthy, herbal Englishvariety hop character. This is a medium-bodied ale. Elk Hair ESB, Madison River Brewing, Belgrade, Mont.—American-style ESB ale that goes down smooth, choice hops paired with a unique blend of specialty malts—5.8% ABV Spin Cycle Red Ale, No-Li Brewhouse, Spokane, Wash.—Intriguing spin on English, German and American brewing techniques, a celebration of classic English-style ESB with aroma of lightly toasted bread and caramel—5.7% ABV HOME OF THE MARKER BURGER Two 1/3 lb patties + ham + your choice of cheese If that's too much for you, check out our new burger menu! 20 Garden City BrewFest 2014 • Missoula Independent Belgian Description: Belgian-style saisons are pale to deep light brown in color with a light to medium body. Malt flavor is low and hop bitterness is medium to medium-high. Herb and/or spice flavors, including black pepper-like notes, may or may not be evident. Earthy, cellar-like, musty aromas are okay. Belgian-style wheat ales are straw to pale in color with an unfiltered haze. Malt character is very low to low and hop flavor should be largely absent. They’re also typically spiced with coriander and orange peel. Belgian-style golden ales are pale to light amber in color with low malt flavor and very low to low hop bitterness. Body is light to medium. Swimmer’s Itch Saison, Flathead Lake Brewing, Big Fork, Mont.—Belgian yeast strain with strawberry and banana notes, brewed with sweet orange peel and coriander for citrusy and spicy taste—5.3% ABV Waist Deep Wheat, Higherground Brewing, Hamilton, Mont.—Belgian-style wheat ale brewed with coriander and orange peels—5.4% ABV Splash Down Belgian-style Golden Ale, Grand Teton Brewing, Victor, Idaho—Pale in color yet complex and inviting, starts sweet and finishes dry with mild hops bitterness—7.5% ABV photo by Cathrine L. Walters Strong ale Description: A number of beers ranging from imperial ales to double IPAs can fall under the strong ale category, particularly for judging purposes. Imperial Dawn Patrol Dark Ale, Outlaw Brewery, Belgrade, Mont.—Old English stock ale with or double India pale ales range from gold to chestnut red/brown in color deep ruby color, malty on palate with strong Columbus hops finish—6.4% ABV and have medium to high malt character. Pack Train Double IPA, Big Sky Brewing, Missoula, Mont.—Extravaganza of hops and malts with lots of citrus, pine and floral notes—8.7% ABV Red Dread Imperial Red Ale, Bitter Root Brewing, Hamilton, Mont.—Fruity, hoppy nose with broad malt aromas and complex citrus notes—9% ABV Garden City BrewFest 2014 • Missoula Independent 21 photo by Cathrine L. Walters Stout Description: Dry stouts are black. They have an initial malt and light caramel flavor profile with a distinctive dry-roasted bitterness. Dry stouts achieve a dry-roasted character through the use of roasted barley. Cider Description: A common cider is made from culinary apples, with wild apples often used for acidity/tannin balance. Dry ciders will be more wine-like. Pale to medium gold in color with a medium body. Mystical Stout, Wildwood Brewing, Stevensville, Mont.—Irish-style dry stout with flavor and aroma reminiscent of coffee—5.4% ABV Vanilla Bourbon Stout, Bowser Brewing, Great Falls, Mont.—A strong imperial stout brewed with vanilla beans in the boil—11% ABV Crisp Apple, Angry Orchard Cider, Cincinnati, Ohio—Crisp, refreshing cider with sweet apple notes up front and subtle dryness on the finish—5% ABV Beer descriptions gleaned from the Brewers Association and the Beer Judge Certification Program. Brewlist styles don’t necessarily reflect final Garden City BrewFest judging categories. 22 Garden City BrewFest 2014 • Missoula Independent 2014 Garden City BrewFest Wine Selections Acrobat Pinot Grigio King Estate Eugene, Ore. Acrobat Pinot Gris is an extremely approachable wine and a versatile food companion. Carmenere Cono Sur Santiago, Chile A deep, beautiful redcarmine color, typical of the variety this wine represents so well. Heart Rosso KRIS Montvale, N. J. Heart Rosso is a sensual red wine that showcases the unique characteristics of Italy’s wine regions. Ruffino Moscato Ruffino Pontassieve, Italy Pleasantly sweet and fragrant with distinct notes of peach and orange blossoms. Main Street Merlot Main Street Winery Pennywise Cabernet Sauv. The Other Guys Seven Sisters Rose Seven Sisters Farm Stellenbosch, South Africa A fresh rose with hints of pinotage to achieve the desired color and character. St. Helena, Calif. Main Street Winery Merlot was crafted from four of California’s premier coastal appellations. Sonoma, Calif. Dark garnet color with aromas of molasses, tart cherry and dried sage. Pinot Noir Silvan Ridge Winery Sawtooth Muscat Sawtooth Winery Nampa, Idaho Sawtooth Muscat is a light and refreshing patio wine, perfect to enjoy on a warm day. Lincourt Chardonnay Lincourt Vineyards Solvang, Calif. Chardonnay possesses all of the attributes one would expect from coolclimate terroir. Eugene, Ore. A delicate and mild red wine, this Oregon Pinot Noir has medium body, a silky texture and aromas. Wild Horse Chardonnay Wild Horse Winery Templeton, Calif. Chardonnay has vibrant aromas and flavors of apple, pear and white peach. Garden City BrewFest 2014 • Missoula Independent 23 Consistent, Reliable, Delicious.