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Garden City BrewFest 2013 • Missoula Independent

The ancient Sumerians worshipped the beer they made and praised the Goddess Ninkasi for the miracle of fermentation. Beer is a staple of civilization. Worship the Goddess. NINKASIBREWING.COM


Welcome to the 21st annual Garden City BrewFest Garden City BrewFest turns 21 this year, and the Missoula Downtown Association and our 465 members welcome you to Caras Park for this annual rite of spring in Missoula. BrewFest is the oldest and largest beer festival in Montana. This year we offer a fresh lineup of beer including some from breweries whose kegs have yet to be tapped in Caras Park. The new tasty offerings under the tent for your sampling include some of the best from Grand Teton, Goose Island and Elysian breweries. Our local favorites are going to impress you with special drafts you’ve never tasted before. It wouldn’t be a huge festival in Caras Park without the top-notch local music and food that our community is so proud of. This year’s slate of musical acts—The BoxCutters, The Hasslers and Shakewell—will have you dancing while you’re sipping. BrewFest is once again the grand finale of Missoula Craft Beer Week, a weeklong celebration of our booming microbrew industry that includes innovative, fun and altogether thirstquenching activities. Ryan Newhouse of and Alan McCormick of have put months of work into planning a full slate of events and we raise our glasses to them. This event is made possible through the generosity of our amazing sponsors. MDA is so thankful to Flathead Lake Brewing, the Top Hat, Bayern Brewing, the Trail 103.3, Missoula Independent and Montana Headwall for partnering with us this weekend. When the party wraps up in Caras Park, we encourage you to go up the street to see the impressive remodels at the Top Hat and Flathead Lake Brewing Co.

Before you come to BrewFest this year, please solidify your plans for getting home safely. Mountain Line will operate FREE

Speaking of volunteers, it takes 150 people to staff this event. We appreciate our team who works tirelessly for hours to keep the beer and wine flowing, circulate the tokens and keep the park clean. The beer starts flowing at high noon on Saturday, and we have nearly 70 different kegs to sample. We’ll also have a dozen wines from wineries across the Pacific Northwest uncorked for tasting and, of course, a variety of food to purchase. One of the most unique things about this event is the Beer Judging and Awards Program provided by the beverage connoisseurs at Zoo City Zymurgists, Missoula’s local home brewers’ club. While the Zymurgists smell, swirl and taste this year’s BrewFest selections, the winning beer of the Zymurgists’ Community Brew Competition will be on tap. Proceeds from the sale of the Community Brew go to a Missoula nonprofit organization selected by the club members. As you flip through the pages of this program—brought to you by our friends at the Missoula Independent—you’ll learn more about what we’re serving at BrewFest this year and what activities are taking place during Craft Beer der Har d Cha by photo Week. We look forward to seeing you all in Caras Park on Saturday, May 4. Come early for the best selections! all day, and if you live near the University, you can catch the UDash home free of charge. Local cab companies will also be happy to escort you home. The MDA offers free soda and water Melanie Brock to all designated drivers at BrewFest, so please identify yourself Acting Executive Director upon arrival to receive a DD wristband from one of our volunMissoula Downtown Association teers at the entry gate.

Garden City BrewFest 2013 • Missoula Independent



Garden City BrewFest 2013 • Missoula Independent

photo by Michelle Gustafson

Beer Week Celebrates All Things Beer by Ryan Newhouse, This week marks the return of Missoula Craft Beer Week, a diverse collection of events celebrating craft beer in the Garden City. Last year, 25 events took place around Missoula over five days. This year, beer has been the central ingredient in a wide array of fun, food and even dance. Missoula Craft Beer Week kicked off last Sunday with the Draught Works “Bacon n’ Beer” breakfast, pairing a choice of eight breakfast-inspired beers (such as Bacon Oatmeal Gwin Du Stout, Cinnamon & Raisin Shadow Caster Amber Ale and Chocolate Milk Stout) with all-you-can-eat bacon and sausages (also made from Draught Works grain-fed pork) and other locally sourced breakfast goodies. Other events on tap included a showing of the 1983 comedy Strange Brew, starring Rick Moranis and Dave Thomas, presented by Big Sky Brewing and the Top Hat, as well as a special Run Wild Missoula beer run and a learn-to-brew event at Summer Sun Brew Supply. The Downtown Dance Collective hosted four nights of dance and movement classes, topped off with an after-hours beer social (the last class is Thursday evening. Call 541-7240 for more information). Also on Thursday is the Ninkasi “Iron Man” event at

the Rhino, where a Ninkasi rep will iron on a Ninkasi patch to whatever suitable item one brings in. Coming up on Friday is mechanical bull riding at the Iron Horse, a brewery bus tour and Kettlehouse’s Double Haul IPA—Four Ways—at the Rhino. Saturday’s events start with a beer brunch at the Old Post, followed by the raison d'être: the Garden City BrewFest at Caras Park. During the festival, participants can enter the inaugural “craft beerd” contest (for a suggested donation of canned food for the Missoula Food Bank), where the best “craft beerd” can win a year of growler fills, courtesy of Big Sky Brewing. Guest judges from Missoula’s Hair Headquarters for Men will crown the most worthy facial hair for this and other prizes. Missoula Craft Beer Week was created by two local beer bloggers, Alan McCormick ( and Ryan Newhouse (MontanaBeer The events would not be possible without the support from its title sponsors—Draught Works Brewery, Summer Sun Brew Supply and the Missoula Downtown Association. For a full list of events, visit

Photo by Cathrine L. Walters

Garden City BrewFest 2013 • Missoula Independent


photo by Cathrine L. Walters

A touch of flavor Looking beyond the barley, hops and yeast by Alex Sakariassen Montana’s craft beer industry has rambled through a host of trends in recent years. First came the hops craze, with drinkers lining up to taste the latest and greatest IPAs, double IPAs and triple IPAs. Then, in 2011, the Montana Legislature upped the legal alcohol content of local brews, opening the door for high-octane snifters of barley wines and imperial stouts. The next evolution of Montana’s beer palate is already well underway. Brewers from across the state are currently digging through industry magazines, talking to their peers or simply casting a curious eye over the wares at the nearest farmers market. Why? The answer is simple: flavor. Maybe you’ve noticed a hint of melon in a pale ale, or a note of vanilla in your porter. It’s not a mistake. Many of our craft breweries are growing more bold and creative by the 6

day, diving deeper into a vast sea of nontraditional ingredients that make their jobs— and your pint glass—all the more lively. Here’s a look at what four breweries have been cooking up and how it’s changed the face of Montana beer as we know it.

Crazy minds Tony Wickham at Bitter Root Brewing has a small cask sitting in his brewhouse of an experimental brew he’s nicknamed Simon and Garfunkel. Inside, five gallons of the brewery’s Session Pale Ale are steeping in a mixture of sage, rosemary and thyme. Wickham’s not sure exactly how it’ll taste yet, or even if it’ll be any good. But he’s having fun finding out. By now the Hamilton brewery’s Huckleberry Honey Ale rings a bell with western Montana drinkers, the brewery’s

Garden City BrewFest 2013 • Missoula Independent

Tony Wickham, Bitter Root Brewing

photo courtesy Jason Goeltz

first batch having been bottled back in spring 2011. The recipe was Wickham’s first foray into fruit beer, or any beer utilizing ingredients beyond the typical barley, hops and yeast. “It went so well and so good that I started using honey in some other recipes,” Wickham says, “and it’s just gone from there.” Now Wickham’s even brewing smaller experimental batches through his new cask program, an Americanized take on a traditional English style of conditioning ales. Since January, he’s brewed beer with peaches, cherries, peppers, apple cider, vanilla beans and dates. “You name it, we’ve been trying it,” he says. “Whatever our crazy minds can come up with, we’ll give it a shot.” Some haven’t turned out quite as Wickham hoped. One batch involving chiles proved to be an “acquired taste.” But other ingredients, such as toasted macadamia nuts, have hit the taproom like hurricanes. “Our quickest one that went within two hours was our toasted macadamia nut oatmeal stout,” Wickham recalls. “It tasted just like a macadamia nut cookie that you’d dunked in stout and milk.” Wickham sees the popularity of Bitter Root’s cask program as an indicator of a more sophisticated Montana beer drinker’s

palate. “Everybody’s palate is getting used to these wonderfully flavorful microbeers and craft beers, and they’re just wondering what else you can do, what’s new, what’s next,” Wickham says. “It helps keep the brewers stimulated, and helps keeps our creative juices flowing.” With that in mind, Wickham has partnered with Bitter Root’s chef, Mike King, to pair his weekly casks with whatever the kitchen is serving up. That’s where the Simon and Garfunkel comes in. Ideally the beer will complement a meal or two this spring, Wickham says, and help emphasize the connection he continues to draw between Bitter Root beer and flavor. “I’ll ask the chef, ‘What’ve you got in the kitchen? What’ve you got in the freezer? What’ve you got in the cooler?’” Wickham says. “My mind just starts reeling, trying to figure out, ‘Could I do something with that?’ It’s a mad blur in my head sometimes. It really keeps me interested, keeps me on top of my game, keeps my senses sharp.”

On the map Cherries are as familiar to the Flathead Valley as skiing, grizzly bears and, of course, beer. That the fruit would find a home in local pint glasses was probably an inevitability. For Tim Jacoby at Flathead Lake Brewing, cherries are playing into a


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APPEARING: May 3 & 4: The Burlesque Assassins; The Crystal Theater May 17: Alan Lane & The Dodgy Mountain Men; The Top Hat June 8: Pin Up Class with Bettina May from NYC!; The Downtown Dance Collective June 15 & 16: Hot Rod Lewie’s Rock Creek Rod Run; Rock Creek Lodge June 21: Bespeak Summer Solstice Party; The Missoula Winery July 11: A Burly-Q Dinner Theater w/ Paco Fish from Boston!; The Top Hat July 21: A Burly Q Review; Crush Wine Bar in Whitefish Tim Jacoby, Flathead Lake Brewing

photo courtesy Patrick Record

Garden City BrewFest 2013 • Missoula Independent


Paul Roys, Kettlehouse Brewing deeper desire to introduce western Montana to one of his favorite beer stylings, the Belgian sour. Flathead Brewing tapped its first keg of Montucky Sour Cherry Brown last summer, and the recipe took off. The first batch for 2013 is still aging, Jacoby says, and while locals took a liking to the brewery’s IPAs long ago, recently the calls from drinkers have been of a fruitier nature. “Everyone’s been asking, ‘When’s the cherry done? When’s the cherry done?’” Jacoby says. “I give them a little progress report, but it’s not done ’til it’s done.” The process takes a particularly long time because the beer is aged in old wine barrels, secured from the brewery’s neighbors. Jacoby’s had the latest batch going for eight months already, and doesn’t expect to tap it for a while yet. Ideally he’d like to ramp up production, even bottle the brew. The public’s response since that first batch goes a long way in affirming Jacoby’s belief that Flathead Brewing could put a cherry sour ale “on the map” in Montana. The Valley has a lot more to offer when it comes to nontraditional recipes. Jacoby’s already used cherries to balance the flavors in his first few batches of Belgian red and brown sour ales, and the sugars in cherry juice have naturally carbonated a number of recipes, he says. But the Flathead Valley also boasts bountiful crops of apricots, apples and pears, and brewers are constantly talking to one another about fresh, local ingredients. 8

photo by Cathrine L. Walters

“I do have a few recipes in the wings that we just don’t have time to deal with yet,” Jacoby says. “One is from a tribal elder down in Polson ... So I’m going to try, with his help, to source all these natural ingredients from this area.” Jacoby adds that particular recipe could have promise in the national awards ring, given that there’s a specific category for indigenous brews. The growing interest of craft beer fanatics in experimental styles in part prompted

Garden City BrewFest 2013 • Missoula Independent

Flathead Brewing to open a bigger facility near its humble Woods Bay headquarters. They announced an official location this spring, the old bowling alley in Bigfork, and work is already underway to get new tanks installed by mid–summer. Demand for Flathead Brewing’s flagship beers—namely its Centennial IPA—have made the more experimental side of the operation a challenge, Jacoby says. “Our beer has caught on really well, and now we’re struggling to keep up with demand.” Once the new facility is up and running, however, Jacoby anticipates he’ll have more time for trial and error on smaller batches in Woods Bay. “Then we’ll be trying all kinds of crazy stuff,” he says.

Deconstructing a pint Last summer, one question kept coming up at the Kettlehouse Brewing Company’s Myrtle Street taproom in Missoula: What the hell is a Randall pour? Beer came spilling out of taps smelling faintly of Dixon melons, basil, fresh cone hops, cranberries and orange slices. A new flavor greeted patrons nearly every two weeks, upping the appeal of flagship brews like Fresh Bongwater and Honey Hefe. The idea was originally pioneered by Dogfish Head Brewery in Delaware, explains Kettlehouse head brewer Paul Roys. It’s simply a filtration system set up between the keg and the tap that sends beer cascading through whatever mix of ingredients a brewery wants to try. “It’s a way for us to take our base beers, add something fun and exciting and do a really small batch,” Roys says.

The Randall pour caught on quick. When Roys poured Cold Smoke through a batch of fresh Flathead cherries, the demand was high enough to warrant a second go. Roys predicts the combo will make an appearance again this summer, alongside whatever else the Kettlehouse crew can think up. “The possibilities are endless,” Roys says. “Cinnamon sticks, vanilla beans, tea, ginseng, you name it. My favorite Randall beer was the raspberry basil.” Randall is just the tip of the iceberg when it comes to nontraditional flavors in beer at the Kettlehouse. Since opening a second brewing location on the Northside in summer 2009, the brewery has released seasonals and special one-off brews at an alarming rate. The Posh Chocolat Porter, which hits taps every Valentine’s Day, now outsells Kettlehouse’s normal Olde Bongwater Porter. Coffee and even spiced tea have been used to pep up numerous recipes from the Kettlehouse stable. “Between the Randall offerings, the cask program, our normal beers and the seasonals and one-offs and everything, we did 70 or 80 different flavors of beer last year,” Roys says. The company’s Northside taproom continues to operate a wildly successful cask program. The process has allowed the Northside taproom to accent a flagship brew with additional ingredients such as strawberries and pepper, huckleberries, grapefruit, and cilantro with lime. “The German purity law is all fine and good, but the American craft industry has

really been the pioneer in using the whole pantry,” Roys says. “I love walking down to the market in the summertime, seeing the different fruits, looking at local honeys, smelling roasting peppers.” With so many possibilities at hand, how do brewers like Roys decide what to try next? “I try to see the pint glass in the end and deconstruct it,” he says. “It’s still pretty nerve-wracking. We don’t do a five-gallon batch and see how we like it. Five hundred gallons are coming out the other end, and that’s a small batch.”

Hitting the right note Paul Marshall and Jeff Grant didn’t waste much time in jumping on the flavor wagon. Missoula’s Draught Works Brewing only opened in fall 2011, and already the brewery has a wellestablished weekly cask night featuring an ever-changing line of new—and sometimes bizarre—beers. “Missoula’s beer palate in general is as sophisticated as you’re going to find anywhere,” Marshall says. “People are into new things. Cask Wednesday is really popular because people are like, ‘Hey, that’s something new and different that I’ve never tried before. Let’s get after it.’” Draught Works has tried it all: chocolate nibs, chipotle peppers, coffee, vanilla beans, oak chips. Marshall and Grant have even become fans of grains of paradise, a tiny African pepper used so subtly that drinkers probably didn’t realize it was there. None of these ingredients have entered the beer lightly. They’re not looking for a “bomb of flavor,” Grant explains, but simply anoth-

er note in an otherwise already solid brew. “We often remind each other that just because you can add something to a beer doesn’t mean you should,” Grant says. “There’s a lot of untraditional ingredients that, in my mind, you don’t need to do it just because you can. Having a quality, drinkable beer is most important.” That said, Draught Works kicked off this year’s Craft Beer Week with nothing less than a cask-brew bomb. The Bacon n’ Beer breakfast April 28 featured eight standalone beers, ranging from coffee and latte stouts to a cinnamon raisin amber and a blueberry cream ale. The whole thing was inspired by breakfast, Marshall says, and the smorgasbord of ingredients exclusive to the a.m. hours. “We’d be liars if we said that wasn’t just about fun,” Grant says. “It’s almost like an amusement park of beers.” Like with other breweries in western Montana, Draught Works’ constant flurry of flavorful one-offs is a not-so-subtle recognition of the bounty this part of the state offers. Partnerships with Black Coffee Roasting, Posh Chocolat, Flathead cherry farmers and Bitterroot Valley honey producers have been integral to this trend of enhanced experimentation. Casks and Randall pours have freed brewers to work with smaller batches, removing the fear of wasted kegs and lost revenue. And for Draught Works, at least, the risk of getting a recipe wrong is far outweighed by the prospect of getting one right. “If we blow it and produce a dog, it’s ten gallons,” Marshall says. “We’ll live.”

Paul Marshall, left, and Jeff Grant, Draught Works

photo by Alex Sakariassen

Garden City BrewFest 2013 • Missoula Independent


The science of hops by Mike Hoffer, Zoo City Zymurgists Full disclosure: I’m a hophead. I love the flavor, the aroma and the bitterness of hops in beer. I love finding that double IPA (India Pale Ale) that blows your head off with the first sip. And I know I will find a lot of hops at this year’s Garden City BrewFest. We live next to the second largest hop growing region in the world. In 2012, according to the nonprofit Hop Growers of America, hops were grown on approximately 31,000 acres in Washington, Idaho and Oregon. That represents 37 percent of the total hops grown in the world, with Germany edging us out by 1 percent. No wonder you can’t turn around in a bar here in Missoula without hitting Northwest pale ales and IPAs galore. The three characteristics of hops are bitterness, flavor and aroma. The bitterness comes from alpha acid resins; flavors and aromas come from hop oils. Hops also help keep beer from spoiling and limit the bacteria that turn a beer from a refreshing bever10

age into something that is only good for cleaning rust off your pickup. Hop bitterness in a beer is measured by IBUs, or International Bittering Units. What surprises many beer drinkers is that their malty porter has almost as many IBUs as their favorite pale ale. The bitterness is smoothed out by the sweetness of the malt. While IPAs are hop heavy, not all of them are bitter. An IPA might have a high IBU number but also have a big malt presence to balance the hops. Or a brewer might use techniques to make flavor and aroma the star of an IPA. Hops are graded by their alpha acid percentages. Hops like Nugget, Magnum and Warrior are in the 13 to 17 percent alpha acid range and are great for bittering a beer. Other strains like Cascade, Amarillo and Kent Goldings boast percentages ranging from 4 to 9 percent, and are used for both bittering and aroma. Hallertauer, Perle and Saaz are traditionally used in lagers,

Garden City BrewFest 2013 • Missoula Independent

with their alpha acid ranging from 3 to 9 percent. Besides choosing the correct hops for their beer, brewers control bitterness, flavor and aroma by adding hops at different times during the brew process. Hop additions start when the wort—a liquid of fermentable sugars—begins to boil. Hop resins are not very soluble in water and need a long, vigorous boil before they give up the gift of bitter. A brewer wants to steep hops used for flavor and aroma like a delicate tea. In most recipes, flavor hops go into the wort with 15 minutes left in the boil, and aroma hops go in at the very end of the boil. Brewers will also dry hop their beer. This is the addition of hops into the fermenter a few days to a few weeks before bottling or kegging. Hop flavors and aromas are often described as floral, piney, spicy, woody or earthy, and likened to citrus, black currant, grapefruit, melon, grape or lemon. Many

brewery websites list the hops in their brews so you can see what is used in your favorite beer. With the multitude of hop varieties and the innovative ways of adding them to beer, it is as much an art as a science. It is this art that allows us, the beer drinker, to have so much fun finding the right beer with the right combination of hops at the Garden City BrewFest. If you are not a hophead, push your limits a bit and try some pale ales or even a couple of IPAs. Inhale the aroma first and try to identify the scent. When you take your first sip, welcome the bitterness and then enjoy the flavor. Decide for yourself if the brewer achieved a balance that makes the beer taste good to you. With a little knowledge of hops, you might find that hoppy beers do have a place in your fridge. And if you are a hophead and find that beer that blows your head off, please holler for me. I’ll be right over.

Garden City BrewFest 2013 • Missoula Independent


A guide to Montana beer drinkers by Alex Sakariassen • illustrations by Jonathan Marquis


ere in western Montana, you can’t drink beer without recreating. And you really shouldn’t recreate without drinking beer. Our love of local brews is matched only by our fierce devotion to everything outdoors. Small wonder then that so many craft beers bear recreationinspired names—Shadow Caster, Cold Smoke, Face Plant, Panty Dropper Pale Ale—or that so many breweries churn out specialized beer gear for all our various and sundry sporting pursuits. In short, Montana’s breweries have succeeded in blurring the line between working out and drinking. We couldn’t be happier.

The Powder Hound Choice brew: Great Northern’s Snow Ghost Choice vessel: Stainless steel growler, to keep that cold beer colder Choice beer gear: Kettlehouse softshell jacket and a Bayern Face Plant cap

The Surfer Choice brew: Kettlehouse’s Eddy Out Choice vessel: Nalgene growler, to protect the beer from those shoreline stumbles Choice beer gear: Columbia board shorts from Big Sky Brewing and a Madison River trucker hat (from that rad weekend on the Gallatin)

Bomber pilots in World War II used to paint bombs on the sides of their planes, one for each mission they flew. Skiers aren’t much different, only it’s brewery stickers instead of bombs and skis instead of planes. Beer is as vital to a day on the slopes as a good wax job and a stick of Burt’s Bees lip balm. It calms nerves on the steeps, kills time on the lift and keeps the muscles working fluidly. When the shredding’s done and those knees are screaming, powder hounds flock by the dozens to the nearest brewery, where the only difference between a chairlift and a barstool is the distance to the ground.

Think it’s a coincidence that the K-house is just a few blocks from Brennan’s Wave? Okay, maybe it is, but don’t tell the nearest surfer. Their world revolves around whitewater, and when they aren’t ripping down the Gorge or steeping in the Bitterroot, they know there’s only one other way to cool off: Toss back a brew and regale landlubbers with tales from last year’s Lochsa River Festival. The only gripe in the surfer life is that there aren’t any kayak racks outside the taprooms.

The Disc Chucker Choice brew: Big Sky’s Summer Honey Choice vessel: Anything that fits in a koozie Choice beer gear: Folf discs from Blackfoot Brewing Nothing works up a thirst like a hot afternoon on Blue Mountain. But humans have two hands for a very good reason, and it isn’t so they can spend all day typing in an office. Disc golf courses are constantly teeming with craft beer fanatics of all shapes and abilities, their disc bags filled to the brim with aluminum. Hauling all that liquid weight from basket to basket makes for a much more intense workout. Sure you could probably throw under par if you just set the can down for a moment, but where’s the challenge in that? 12

Garden City BrewFest 2013 • Missoula Independent

2013 Garden City BrewFest Beer Selections Angry Orchard Cider, Ohio


Brew Facts

Crisp Apple Cider

47 Anheuser-Busch St. Louis, Mo. Bayern Brewing, Missoula, Mont.

Shock Top Lemon Shandy

Maibock Dump Truck Summer Bock

(Alcohol by Volume)

This crisp and refreshing cider offers sweet apple notes up front with a subtle dryness at the finish for a balanced taste. The addition of Fuji apples adds a layer of complexity and brings out a fresh apple aroma and slightly sweet, ripe flavor.

Big Sky Brewing’s rank in the national Brewers Association’s list of top 50 U.S. brewing companies, based on 2012 beer sale volumes.

Bud Light



Ounce-per-person limit on Montana taprooms.



States that legally allow homebrewing. Mississippi became the latest to legalize the practice this spring, leaving Alabama the nation’s lone holdout.

Golden in color with delicate aromas of malt and hops. Subtle and fruity with citrus notes and a fast, clean finish.


A unique, small-batch hybrid of unfiltered Belgian wheat beer brewed with sweet cider to produce a brew that’s crisp, refreshing and flavorful.


Bayern Maibock is the typical Bavarian spring opener with lots of body and more. The color is golden brown, and if you like malt flavor, this is it. Bayern Maibock is very malty and very easy to drink. Brewed with two-row Harrington and Munich malt and a moderate amount of Hallertauer and Saaz hops.


An unfiltered, unpasteurized light lager bock brewed as a traditional old-fashioned German decoction beer. This beer is incredibly light in color yet has the full body of a hearty bock beer and is balanced with three hoppings of Germany’s finest Hallertauer Perle and the rare Tettnang hops. We had a new yeast strain exclusively designed for us in Germany and are using custom Pilsner and “Spilz” malt.


Garden City BrewFest 2013 • Missoula Independent


2013 Garden City BrewFest Beer Selections

Blackfoot Brewing, Helena, Mont.

Bitter Root Brewing, Hamilton, Mont.

Big Sky Brewing Co., Missoula, Mont.



Brew Facts


(Alcohol by Volume)

Moose Drool

It’s chocolate brown in color with a creamy texture. A malty beer with just enough hop presence to keep it from being too sweet. The aroma mostly comes from the malt, with a hint of spice added by the hops. Moose Drool is brewed with pale, caramel, chocolate and whole black malts, and with Kent Goldings, Liberty and Willamette hops.


Power Wagon

Our American-style wheat wine is brewed with three different types of wheat comprising 53% of the total grain bill. Gold-amber in color, this ale has rich notes of wheat bread and honey-like sweetness. Fruity esters and an alcoholic warming compliment the distinct hop aroma of mango, lemon and pine. Truly a unique beer.


Imperial Red Ale

Brewed with eight malts, five hop varieties and dry hopped with a half-pound of Citra hops and half-pound of CTZ hops per barrel. Big fruity, hoppy nose with broad malt aromas. Complex citrus notes and multi- layer malt base are perfectly balanced in this Imperial Red Ale. Enjoy.


Huckleberry Hefeweizen

An unfiltered, unpasteurized light lager bock brewed as a traditional old-fashioned German decoction beer. This beer is incredibly light in color yet has the full body of a hearty bock beer. We had a new yeast strain exclusively designed for us in Germany and are using custom Pilsner and “Spilz” malt.


Cream Ale

Cream ale is an early style of American light ale. This is the lightest of Blackfoot’s everyday beers. Crisp and easy-drinking yet medium-bodied and satisfying. Cream Ale is brewed from Montana-grown two-row barley with a small helping of flaked maize, which is traditional for the style.


Dry Stout

Dry stout is the “lightest” of the stout family. Blackfoot’s Dry Stout is jet black with a dense and creamy tan head. The aroma is reminiscent of coffee and dark-roasted barley, as is the flavor, due to the generous amount of roasted barley used. The body is light and creamy and finishes dry.


Wheat Wine

Red Dread

Garden City BrewFest 2013 • Missoula Independent

2013 Garden City BrewFest Beer Selections

Elysian Brewing, Seattle, Wash.

Draught Works, Missoula, Mont.

Deschutes Brewery, Bend, Ore.

Blue Moon, Golden, Colo.


Brew Facts

Tongue Thai-ed

Flathead Brewing, Big Fork, Mont.


Deschutes River Ale underlines the importance of the river to the culture and inspiration that has fed Deschutes beers for nearly a quarter of a century. It is a well-balanced and refreshing ale, full of Cascade and Crystal hops character, malt poise and a large helping of craft passion. Sit back, relax and let the subtle pleasures reveal.



Squeezed IPA

This Citra hops IPA is a “citrus bomb” in every way. The aroma and flavor scream citrus. Three types of malt, one type of bittering hops and a whole lot of Citra hops were all it took to create this delicious brew. It packs more flavor and aroma than should be allowed in one pint.


Scepter Head IPA

A medium-bodied ale with pale gold color. Seven additions of different hops varieties create assertive hops aroma with a tropical fruit and citrus nose. This beer is brewed with pristine local aquifer water and the highest quality two-row and light caramel malts to form a medium maltiness that accentuates complex hop flavors including mango, pineapple, and grapefruit.


Thee Ugly Bumper

This English-style IPA is characterized with a medium-high hop bitterness and a mediumhigh alcohol content. English hops contribute to an assertive earthy, herbal and floral flavor derived from the use of caramel and Munich malts.

River Ale


Blood Orange

Elysian Loser


Glacier Brewing, Polson, Mont.

(Alcohol by Volume)

A Belgian special ale brewed with lemongrass and basil. Our brewmaster Keith has always wanted to brew a beer that paired with his favorite Thai dishes. He landed on using lemongrass and basil, but a mix-up in the order yielded the brewery a bunch of extra basil. Instead of letting it go to waste, Keith added it just to see what would happen. The outcome was a roundhouse kick of basil with a citrus punch that worked so well it left Keith literally Tongue Thai-ed.



A mind-bending whirl of the aromas and flavors of blood orange and Northwest hops.


Light tropical flavors balanced with a crisp malt-hop finish.


Craft breweries in Montana—the second most per capita in the nation, with roughly one brewery for every 24,390 residents.

Grand Teton Brewing Co, Victor, Idaho



Craft breweries in Vermont. Vermont has the most per capita, with roughly one brewery for every 23,186 residents.


Montanans employed at craft breweries in 2011.

This IPA is entirely hopped with the Centennial variety of hops in honor of Glacier National Park’s 100-year anniversary. A lovely floral and citrusy hop profile. Taste it. One taste and you’re hooked.


Dirty Ginger

Take one Belgian golden strong ale, add color and a subtle smooth flavor from de-bittered black malt, fresh ginger, and lemongrass. What do you get? Dirty Ginger! The aromas and flavors are complex, but balance well for a fruity and fun brew.


Flathead Cherry Ale

Our perennial favorite is back and it looks like it's here to stay. Due to overwhelming public outcry, we are pouring this beer year-round and it's now available in six-packs. Flathead Cherry Ale is a refreshing blend of a light-colored beer and a cherry flavor.


Old Faithful Ale is golden-blonde in color with a crisp body and light malt sweetness. We cold-conditioned this ale to give it a pleasantly smooth character and dry palate. The domestically grown Noble hops give this beer a light, floral hop aroma, making it exceptionally easy to drink.


Bitch Creek perfectly balances big malt sweetness and robust hop flavor for a full-bodied, satisfying mahogany ale. Like the stream for which it is named, our Bitch Creek ESB is full of character. Not for the timid.


Centennial IPA

Old Faithful Pale Golden

Bitch Creek ESB

Garden City BrewFest 2013 • Missoula Independent


2013 Garden City BrewFest Beer Selections

Harvest Moon Brewing, Belt, Mont.

Goose Island Beer Co., Chicago, Ill.

Great Northern, Whitefish, Mont.



Brew Facts


Huckleberry Lager

Tea Pale Ale

A light lager blended with real Montana huckleberry juice. Not bitter or overly sweet. Extremely refreshing.

A refreshingly citrusy, floral pale ale infused with Earl Grey tea leaves.


(Alcohol by Volume)

4.6% 5.25%

312 Urban Wheat

312’s hazy appearance lets you know it’s an unfiltered ale. Its spicy aroma of Cascade hops is followed by a crisp, fruity ale flavor that’s delivered in a smooth, creamy body. 312 is not like any other beer we brew at Goose Island, but it’s no less than you’d expect.


Honkers Pale Ale

Inspired by visits to English country pubs, Honkers Ale combines a spicy hop aroma with a rich malt middle to create a perfectly balanced beer. Immensely drinkable, Honkers Ale is not only a beer drinkers can trust but one they’ll look forward to.


Beltian White

First brewed by Harvest Moon in 1998, this wheat ale is a mild version of a Belgian classic, with perfect amounts of malted barley and malted wheat, hopped with Czechoslovakian Saaz hops and finished with a touch of coriander and orange peel. Why the name “Beltian?” Because it’s a Belgian-style ale brewed in Belt. Hence, BELTian white!


Resurrecting the name of the most famous beer brewed in the last century in Montana, this is a pale ale and our lightest brew. Golden in color, slightly sweet but with a crisp dry finish—a truly easy drinking beer. Good flavor with moderate alcohol.


Great Falls Select

Garden City BrewFest 2013 • Missoula Independent

2013 Garden City BrewFest Beer Selections


Lone Peak Brewing, Big Sky, Mont.

Lewis and Clark Brewing, Helena, Mont.

Leinenkugal’s, Chippewa Falls, Wis.

Lagunitas Brewing Co., Petaluma, Calif.

Kona Brewing , Kailua-Kona,

Kettlehouse Brewing, Missoula, Mont.

Higherground Brewing Co., Hamilton, Mont.


Brew Facts

Summerfoot Pale Ale Meditation Ale Dry-Hopped Eddy Out Maibock

Wailua Wheat Little Sumpin’ Sumpin’

Lucky 13 Alt

Summer Shandy

Miner’s Gold Hefeweizen Tumbleweed IPA Bourbon Barrel Stout Rasbeery Wheat


(Alcohol by Volume)

A traditional American-style pale ale with a twist. Moderately hopped with Cascade hops to provide a citrusy, piney aroma and taste. Blended with ginger and lemongrass to add a subtle taste complexity. Summerfoot makes for a very refreshing beer on these hot summer days.

Meditation Ale, our spring seasonal, is a sessionable strong golden citrus ale. We feel that as the weather turns, so should the beer.

6.0% 7.0%

How could you make local favorite Eddy Out more delicious? You dry hop it with a heaping helping of Cascade hops, that's how. Dry hopping adds extra aroma—not bitterness—so don't be scared. Just stick your nose in your glass and give the delectable golden ale a whiff. Citrusy and clean, balanced and wonderful, Eddy Out can be your favorite session beer...if you let it.


A traditional German spring lager, Maibock is less malty and more hoppy than it's other brothers in the bock family. A brew chock-full of Munich malts and Northern Brewer and German Tradition hops, Maibock never disappoints. This slightly peppery brew takes the drinker to Germany and back in an instant, without the jet lag. The perfect libation for a spring day in the Rockies.


Light, crisp and refreshing wheat ale accentuated by the citrusy aroma and quenching flavor of tropical passion fruit that’s added during the brewing process.


A truly unique style featuring a strong hop finish on a silky body. A filtered pale wheat ale that is great for both IPA and wheat beer fans. It’s just the little sumpin’ sumpin’ we all need to kick summer into full swing.


We all loved this new look on our favorite gal. A twist on our Lucky 13 recipe, this Imperial Blonde Ale—big on the Amarillo hops, but lightened up on the malt side—turned into a mondo blonde for summer.


A shandy is a lemonade-flavored beer, a European favorite during the warmer months. The light, crisp flavor makes it a great summer refresher. Each batch is carefully brewed using the finest wheat, malted barley and just a hint of real Wisconsin honey. Then the brewmasters mix in fresh lemonade and citrus flavors to create an adventurous taste that’s perfect for those lazy days of summer.


Our most popular beer is brewed as an unfiltered hefeweizen in American wheat style. It’s light in body and very refreshing, ready to quench even the most powerful thirst. This beer won a gold medal at the North American Brewers Association Brewfest.


A gold medal winner at the Great American Beer Festival in 2001, Tumbleweed beat out 98 other IPAs as the best in the country. It’s amber color and incredibly hoppy aroma (plenty of Cascade & Centennial hops) will keep you coming back for more.


Bourbon Stout is aged three months in 18-year-old Elijah Craig bourbon barrels. It is served in 8-ounce snifters only to enhance the aromatic experience of our fans.


Rasbeery Wheat is a smooth, refreshing brew. The fruitiness is at the forefront with this style. A low alcohol content and crisp finish make this our most session-able offering.


Garden City BrewFest 2013 • Missoula Independent


2013 Garden City BrewFest Beer Selections Madison River Brewing, Belgrade, Mont.


Dropper IPA

This unfiltered IPA conveys a slight bitterness upfront, yet is smooth and easy on the finish. Dropper releases a very subtle floral/citris aroma and has a body that is lighter than many IPAs. There is a noticeable bitterness with a piney character that diminishes quickly. This IPA may well lure those who don’t normally drink hoppy beers thanks to its lighter body and crisp finish. Truly a refreshing and drinkable IPA.


Highlander Beer

A smooth Scottish (not scotch-style) style ale with a rich complex malt bill, Highlander isn’t too heavy or too light. A great session ale.

North Fork


Golden, gently bubbly, with true cider flavor. This cider boasts an expressive bittersweet apple character with wood, butter and grass, balancing a faint sweetness with sharpness and astringency.


A semi-dry common-style cider. Approachable, effervescent and made for sharing with friends. By coaxing subtle flavors from a blend of Bitterroot Valley apples with a gentle fermentation process, then reintroducing a bit of sweet juice, we created a fruit-forward experience perfect for drinking anytime.


Rolle Bolle

A delightful summer ale for easy sipping—and a classic Belgian yard game for easy enjoyment—Rolle Bolle is how we roll. Brewed with monk fruit and soursop, this beer pours a brilliant blonde with a fluffy, white head. Earthy and tropical tones carry the aroma and the taste follows accordingly. Rolle Bolle’s hint of tartness is backed with the citrus bite of Cascade and Cenntenial hops. Time to get in the yard, crack a bottle and start rolling.


Shift Pale Lager

New Belgium employees and owners work in shifts to brew to life world-class beers. Those efforts are rewarded daily with a shared end-of-shift beer. With a bouquet of citrus, floral and fruity hops, there’s enough character to entice frequent sips. The addition of specialty malt adds a crispness, while the five-percent alcohol content makes it easy to “shift” into another.


Babylon Double IPA

Marris Otter malt from the U.K. was used along with Biscuit malt to create a rich and nutty backbone in this super hoppy beer. The hop aroma begins with intense earthiness from the prolific use of English- style Fuggle hops. There is a depth that includes apricots, peaches and a hint of mango. This is carried on to the palate with a smooth, creamy mouthfeel from the flaked barley, making for a very flavorful and very enjoyable beer.


A rich, complex oatmeal stout with just enough hops to balance the copious quantities of dark-roasted malts, and the addition of oatmeal for a creamy smooth drinkability.


Traditional Cider

Darby Pub Cider

Oatmeal Stout

650 Philipsburg Brewing, Philipsburg, Mont.

(Alcohol by Volume)


Barrels of beer produced by the Beaver Creek Brewery in Wibaux in 2011. Beaver Creek brewed just 68 barrels in 2008.



The annual salmon fly hatch occurs in early summer on the Madison River. In recognition, we present the Salmon Fly Honey Rye. The malted barley used in this unique brew is complimented by the subtle spiciness of rye. Bittering balances the sweetness of a hint of pure Montana honey to complete a delightful drinking experience. Salmon Fly: tie one on today.

Salmon Fly Honey Rye

Missoula Brewing Co., Missoula, Mont. Montana Cider Works, Sula, Mont. New Belgium Brewing, Fort Collins, Colo. Ninkasi Brewing Co., Eugene, Ore.

Brew Facts


Barrels of beer produced by Big Sky Brewing in 2011—the equivalent of nearly 2.5 million six packs.


Barrels of beer produced by all Montana craft brewers in 2011—an 18-percent increase over 2010.

Haybag American Hefeweizen

This wheat beer uses 40 percent malted white wheat with Cascade and Willamette hops, which provide grassy citrus flavors and aromas. Haybag is a term of endearment used by some local men when referring to their wives or girlfriends.


Tramway Rye PA

A Northwest India Pale Ale. Bold, hoppy and strong. We give the traditional recipe a tweak by using of malted rye to impart a subtle, complex spiciness that interacts well with the blend of Cascade, Centennial and Chinook hops.


Garden City BrewFest 2013 • Missoula Independent

June 29th • 10AM to 2PM Register online at the or sign up at the shop and see the most complete line of women’s fly gear in town. All participants are automatically entered into the drawing for a Winston Joan Wulff Favorite fly rod.

Garden City BrewFest 2013 • Missoula Independent


2013 Garden City BrewFest Beer Selections

Redhook Seattle, Wash.

Quarry Brewing, Butte, Mont.


Brew Facts

Mica Maibock Gneiss IPA Redhook Audible Ale

Rogue Ales, Newport, Ore.


(Alcohol by Volume)

This German-style Helles Bock is brewed and conditioned according to the German purity law, right down to the self-carbonating so that only four ingredients are used: malts, hops, yeast and water. The particular yeast strain used for this beer is said to be the best yeast strain used for bock-style beers, and it leaves a nice malt character.


This American-style IPA has great flavor, provided from Cascade and Simco hops used in copious amounts to provide citrus flavors, aromas and a lingering bite from the bittering hops. The mild alcohol percentage allows the drinker to enjoy several without drastic effect.


Mild amber in color, Redhook Audible Ale is brewed for crushability with lots of flavor. A light to medium body and modest Cascade hop aroma give the beer overall balance, with a clean finish that makes you want to reach for another.

Beers on tap at the 2013 Garden City Brewfest.

Captain Sig’s Northwestern Ale


6 million

Estimated pounds of malted grain used annually by small brewers in Montana, over half of which is grown in-state.



Total craft breweries in the U.S. as of March 2013.

Deep red in color, this ale starts off with a floral, slightly citrus hop nose that soon fades into a malty backbone. Brewed with Carastan, Chocolate and Great Western two-row malts, Amarillo, Perle and Cascade hops, Rogue's Pacman yeast, and free range coastal water.

549-6106 • 422 Madison • Missoula 20

Garden City BrewFest 2013 • Missoula Independent


2013 Garden City BrewFest Beer Selections

The Front Brewing Co., Great Falls, Mont.

Tamarck Brewing Co., Missoula, Mont.

Sierra Nevada., Chico, Calif.


Brew Facts

S. Hemisphere Harvest Fresh Hop Ale


(Alcohol by Volume)

This is the first time we know of that an American brewer has put out a beer with freshpicked hops from the southern hemisphere, featuring fresh Pacific Hallertau, New Zealand Motueka and New Zealand Southern Cross hops—all from New Zealand. The hops in this beer are dried right after picking, then flown immediately to Chico for brewing.


Torpedo Extra IPA

Torpedo is a big American IPA. Bold, assertive and full of flavor, it highlights the complex citrus, pine and herbal character of whole-cone American hops. We spent years tinkering with, tasting and tweaking ways to get the biggest and best hop flavors and aromas into our brew.


Holy Mole Stout

Imperial Stout aged in oak bourbon barrels for two and a half months with vanilla beans, cocoa nibs and peppers. Dark, toasted malt flavors and a slight smokey presence, with subtle spice aromas and a warm pepper-and-alcohol kick.


Fred’s Red

Imperial Red Ale aged five months in fresh Jim Beam bourbon barrels. Brewed with seven hops varieties and doubly dry hopped. Strong caramel malt profile with a charred bourbon aroma and intensely balanced piney sweetness.


Mountain Man Strong Ale

Mountain Man is a beautiful, dark-mahogany colored ale with a rich complexity of malt flavors. Strong toffee, dark chocolate, caramel and coffee flavors. Mountain Man is brewed with local Montana honey and a touch of molasses.


Sky Fire Amber Ale

A very nice lower-bodied beer featuring the finest Montana barley—and the finest caramel malts in the U.S. This clean, filtered ale has a slightly sweet malt character with a dry finish. A unique blend of Cascade and Noble hops provides just enough flavor to balance out an already wonderful ale.


Bourbon Barrel

Garden City BrewFest 2013 • Missoula Independent


2013 Garden City BrewFest Beer Selections Widmer Brother, Portland, Ore.


Widmer Alchemy Ale Widmer Citra Blonde

Wildwood Brewing, Stevensville, Mont.



Brew Facts

Garden City BrewFest 2013 • Missoula Independent

(Alcohol by Volume)

Alchemy hops are a blend of choice hops from the Pacific Northwest, hand-selected by our brewers each year. This secret blend is the backbone of all our beers, and the magic behind Alchemy Ale.


Citra hops lend their name to this interpretation of a golden ale. But that’s not all they bring to the party. Their striking citrus aroma and thirst-quenching flavor are the perfect pairing for soft malt notes. Together they create a beer that’s full in flavor and uniquely refreshing.


Total craft beer sales in millions for Montana in 2011.

Loquacious Duck White Bark Wheat Ale



Bottles reused and refilled by Bayern Brewing since the brewery started operating its bottle washer in June 2012.


Economic contribution by Montana’s brewing industry in millions, according to a study by the Bureau of Business and Economic Research last fall.

Loquacious Duck is a traditional Bavarian doppelbock. It is a big, malty, rich beer, just like what sustained the monks while fasting during Lent. It uses organic Munich, Caramunich, Pilsner and Carafa malts. Lightly hopped with German Tettnang hops.


White Bark Wheat Ale is a classic Bavarian wheat beer called Weiss Bier or hefeweizen in Germany. This beer is brewed with a special yeast from southern Germany which lends some banana and clove flavors. These flavors are created naturally by the yeast; there are no additives. Only certified organic wheat and barley malts are used. Brewed with a double decoction mash in the tradition of German brewmasters.


2013 Garden City BrewFest Wine Selections White Wine Selections Fleur de Lys Missoula Winery Missoula, Mont.

Prosecco Brut Zardetto Veneto, Italy

H3 Chardonnay Colombia Crest Walla Walla, Wash.

This blend is made of Pinot Gris, Chardonnay, Riesling, Gewurztraminer and Sauvignon Blanc. Notes of honeysuckle and flowers highlighted with green apple and mint perfume.

Italy's "Champagne,” Zardetto makes some of the best Prosecco in the world. Simple, fragrant and light with fine, delicate bubbles. Perfect for any occasion.

This award-winning Chardonnay from the Horse Heaven Hills vineyards has beautifully integrated flavors and aromas of apple, pear, cream and spice. Lush with balanced acidity. A great food wine.

Getaway Ten Spoon Missoula, Mont.

Acrobat Pinot Gris King Estate Eugene, Oregon

Sauvignon Blanc Waterbrook Walla Walla, Wash.

A unique blend of Pinot Gris and Geurztraminer, Getaway is the perfect escape. Hones, rose petals, kiwi and a touch of spice show the best of these Alsatian varieties.

A perfect warm-weather wine with floral aromas and a hint of pear. Round mouthfeel and flavors of apricot and melon, with a softly dry finish. Easy to enjoy with a variety of lighter fare.

Vibrant aromas of key lime and lemongrass layered with flavors of kiwi and tangerine. Mouthwatering with bright acidity and a crisp finish. Lovely with fish, pasta, salads or Asian fare.

Brothers Red Milbrandt Prosser, Wash.

Snoqualmie Syrah Snoqualmie Prosser, Wash.

Range Rider Red Ten Spoon Missoula, Mont.

A robust yet supple wine, bursting with aromas and flavors of blueberry, cherry, plum and vanilla. Includes hints of cocoa and spice. Nice complexity for a blend, and great with burgers or steak.

Rich blackberry and blueberry aromas with subtle smoky impressions, soft tannins and sweet oak give this medium-bodied red a smooth finish. Great with burgers or BBQ.

Made from 100 percent Montana grown grapes, this Beaujoulaisstyle wine is full of smooth cherry and strawberry flavors. A perfect summertime red wine, and great with pizza, Spanikopita or a plate of Bolognese.

Red Wine Selections

H3 Cabernet Sauvignon Colombia Crest Walla Walla, Wash.

Flying Fish Merlot Flying Fish Colombia Valley Wash.

Soul Red Missoula Winery Missoula, Mont.

Highly awarded from the Horse Heaven Hills AVA, this beauty delivers dark berries and rose petals balanced with a touch of earth and spice. There’s a dusting of mocha and a soft, lingering finish.

Ripe red and black cherry fruit, distinct chocolate notes, smooth tannins and a hint of pomegranate make this a rich and balanced wine. Nice with meat and cheese plates, pasta, poultry or pork.

Soul Red Wine captures the spirit of the eclectic music and arts community of western Montana. Like the artists and musicians of Missoula, it’s a diverse blend that offers the pallet a broad spectrum of taste and texture.

Garden City BrewFest 2013 • Missoula Independent


BrewFest 2013  

Your guide to the 21st Garden City BrewFest

BrewFest 2013  

Your guide to the 21st Garden City BrewFest