Vox Magazine 10.19.17

1 0 . 1 9 . 1 7 / F R E E E V E RY T H U R S D AY

TESTING TRUE LOVE

See what it takes to prove an international marriage is real PAGE 4

BAND TOGETHER

Female and nonbinary artists navigate male-centric music industry PAGE 16

CRAFT BEER

EXPLOSION

Meet the makers of local brews, find the right beer for you, and discover the latest trends with Vox’s inside look at CoMo’s beer scene PAGE 7

IN THIS ISSUE

ONLINE

October 19, 2017 VOLUME 19 ISSUE 27 | PUBLISHED BY THE COLUMBIA MISSOURIAN

FEATURE Put down the PBR, and expand your beer knowledge with Vox’s in-depth exploration of all things brewski. Learn about craft varieties, get the scoop on local breweries, and even try your hand at brewing your own beer. PAGE 7 NEWS & INSIGHT Eleni’s from Greece; Brad’s from Missouri.

They fell in love in Columbia and got married, but now the couple must go through a 16-step years-long citizenship process before their happily ever after. PAGE 4 THE SCENE Projected baking trends for 2018 are signaling a move toward more natural, nutritious foods.

Get a jump-start on next year’s food crazes by shopping vendors at Columbia Farmers Market. PAGE 6 MUSIC Thomas Rhett has captured the hearts of country music fans. Read these five facts you should know about him before he performs tonight at Mizzou Arena. PAGE 15

GET ON THE SAME PAGE Book-lovers, rejoice. Forming a book club doesn’t have to feel daunting. Grab some friends and the books you’ve been wanting to read, and learn how to keep your club going for years to come.

AN UBER GOOD RIDER You can rate your Uber driver, but they can rate you too. Follow these tips to increase your rating and your chances of a faster, more accommodating pickup.

CULTURALLY INAPPROPRIATE Still planning your Halloween costume? Before you go out, learn how to style a costume and avoid cultural appropriation with MU Textile and Apparel Management advisor Jaime Mestres.

EDITOR’S LETTER

ARTS & BOOKS A local gallery and Columbia artists pair with downtown eateries to display artwork for a one-of-a-kind dining experience. PAGE 17 Q&A: PETER ANGER Artists often find inspiration in unexpected places. For Peter Anger, that placed turned out to be Zion National Park, where he spent 50 days taking photographs. PAGE 18 COVER DESIGN: KEEGAN POPE COVER PHOTO: JESSI DODGE

MADISON FLECK EDITOR-IN-CHIEF

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I had my first taste of beer when I was far too young and accidentally took a swig of my grandpa’s Budweiser. At the time, I thought it was disgusting, and I vowed never to drink the stuff again.

But, unsurprisingly, that vow didn’t hold up. In more recent years, I’ve become quite fond of beer. If you go into my kitchen at any given moment, you’ll likely find Stella Artois and Leinenkugel Sunset Wheat beers lining the door of the fridge.

Columbia has its fair share of people like me. It’s a town that loves its brewskis. This week’s feature (Page 7) cracks open these CoMo communities.

Vox highlights local breweries such as Bur Oak, Broadway, Flat Branch and Logboat and explains how homebrewers got their start. If you’re like me, you don’t know what makes an IPA an IPA or a stout a stout. Basically, I love beer, but I have no idea why I like the tastes. On Page 8 you’ll find a breakdown of each of these beers and the tastes you’ll find in each type.

Beer is more than a beverage; it can be a lifestyle. And with the help of local bartenders, brewers and, of course, beer-lovers, Columbia is well on its way to being a brewtown.

VOX STAFF Editor: Madison Fleck Deputy Editor: Sten Spinella Managing Editor: Kelsie Schrader Digital Managing Editor: Lea Konczal Multimedia Editor: Meg Vatterott Online Editor: Brooke Vaughan Art Directors: Keegan Pope, Alexandra Wozniczka Photo Editor: Erin Bormett News & Insight Editors: Lauren Puckett, Rachel Treece The Scene Editors: Brea Cubit, Brooke Kottmann, Lily Zhao Music Editors: Lis Joyce, Amanda Lundgren Arts & Books Editors: Karlee Renkoski, Mary Salatino, Micki Wagner Contributing Writers: Taylor Banks, Emma Beyer, Kristin Blake, Alex Edwards, Jasmine-Kay Johnson, Kaylin Jones, Caroline Kealy, Meghan Lally, Rick Morgan, Rachel Phillips, Bianca Rodriguez, John Sadler, Samantha Stokes, Caroline Watkins, Meghan Weinewuth, Catherine Wendlandt, Chloe Wilt Editorial Director: Heather Lamb Executive Editor: Jennifer Rowe Digital Director: Sara Shipley Hiles Office Manager: Kim Townlain

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PHOTOS BY OR COURTESY OF JESSI DODGE AND PIXABAY

RADAR

Vox’s take on the talk of the week

BORDER WAR REVIVAL It’s been five long years for Mizzou and KU fans, but it’s time to rekindle the heated rivalry.

The Tigers will take on the Jayhawks for the first time since leaving the Big 12 Conference in 2012. The basketball teams will play an exhibition game at the Kansas City Sprint Center on Sunday, with all proceeds going to hurricane relief efforts. The arena’s 18,000 seats were divided between both schools, and Mizzou seating sold out within 16 minutes on Tuesday, according to The Kansas City Star.

NAME TO KNOW:

Chester Brewer

DEADLIEST BLAST

Chester Brewer, former MU football coach, invented the first homecoming in the U.S. in 1911. Now, 106 years later, MU continues to celebrate the tradition as alumni return to watch the parade at 7:30 a.m. on Saturday (Sorry, night owls, you read that right). followed by the 11 a.m. Tigers’ game against the Idaho Vandals.

At least 300 people are confirmed dead and hundreds more injured from Saturday’s bombing in Mogadishu. This is the deadliest attack in Somalia’s modern history and one of the most lethal terrorist acts in the world’s recent history.

WESTERN WILDFIRES

This past weekend, #metoo became a rallying cry on Twitter and Facebook as activists took a stand against sexual harassment in response to the Harvey Weinstein scandal. Actress Alyssa Milano tweeted on Sunday that women who have been sexually harassed or assaulted should write a status with the hashtag. The response was a flood of social media posts with personal stories and words of activism. Twitter reached more than 825,000 #metoo’s in five days, which activists say shows the magnitude of the issue. Although Milano has recently been credited with the hashtag, Ebony reminded its readers that Tarana Burke founded the “me too” movement 10 years ago, an action to unify women of color who had been victims of sexual violence.

California’s recent wildfires have burned over 200,000 acres so far, which is five times the size of Columbia, Missouri. Nearly 11,000 firefighters are working to save lives and have stopped seven fires this past week, bringing the total down to about 14. These severe wildfires have claimed 42 lives since Oct. 8, according to the Los Angeles Times.

#METOO IS MOVING

THE NUMBER ONE RADIO STATION IN COLUMBIA! LISTEN LIVE AT Q1061.COM • DOWNLOAD THE Q 106.1 MOBILE APP

/Q1061Hits @Q1061

Written by: Lauren Puckett, Karlee Renkoski, Mary Salatino and Lily Zhao PHOTOS BY OR COURTESY OF MIZZOU ATHLETICS, AP IMAGES, PIXABAY AND WIKIMEDIA COMMONS

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NEWS & INSIGHT

Love without borders For immigrants who meet their partners in America, the next challenge is proving their love is real BY KELSEY HURWITZ

W

hen most American couples get married, the hardest part might be picking a wedding dress or debating the merits of a church wedding versus a destination wedding. But for couples such as Brad Bickell and Eleni Galata-Bickell, who hail from different parts of the world, the hard part comes after the wedding, when they’re tasked with proving the legitimacy of their love to the U.S. government.

Do you know your partner’s middle name? What brand of toothpaste they use? What they wore to bed last night? During U.S. Citizenship and Immigration Services interviews, questions can get this personal. Since their marriage on July 15, Eleni and Brad have yet to be interviewed by USCIS, but they’re working with a lawyer to gather and submit materials that will prove their relationship is real. Pictures from their dates and wedding, joint bank account statements, life insurance policies that list the other as their beneficiary, mementos, gifts and letters they’ve given each other — all the evidence of their relationship will be submitted to USCIS to be sifted through. It’s a lengthy process, made all the more difficult due to the political atmosphere surrounding immigration in America, but Eleni doesn’t consider it too intrusive.

She understands why the government requires it, and since she’s fallen in love with both Brad and Missouri culture, she’ll do what it takes to stay.

Eleni was the only woman Brad had ever asked out on Tinder. For their first date, he took her to dinner at Addison’s and thought if the date was a dud, at least he’d be able to try a new restaurant. Brad, 30, grew up in mid- and southern Missouri and is now head of the art department at Marshall High School in Marshall, and Eleni, 31, is a PhD student at MU from Lesbos, Greece.

The two might have seemed like an unlikely pair, but they quickly realized they’d met their match.

“For me, it was pretty obvious,” Eleni says. “He’s clever; he’s very protective; he’s gonna take care of me.

Even though we’re from different countries, I think there are some basic ground rules that everybody sets for themselves, and I think he checks them all.”

Before Eleni left Lesbos to start her PhD program in Missouri, she told her family she likely wouldn’t be returning. She loved the Midwest, she wanted to remain in the U.S. after her program ended, and she hoped to secure a job and a work visa that would allow her to stay here. When she married Brad, the likelihood of calling Missouri home became a concrete reality, but the choice came with complications most married couples never have to worry about.

When you type “immigrant marriage” into Google, one of the most popular search recommendations is “immigrant marriage fraud.” The stigma of green card marriages is strong, and it’s the reason Brad and Eleni have to be so diligent in proving that their relationship is founded on love and not an attempt to gain citizenship.

Olga Allred, who works at the MU International Center, went through a similar process when she married her American husband, Kevin Allred, nine years ago.

She came to the U.S. from Moldova on an H-3 visa for an internship before meeting Kevin on a Christian

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Convincing others that the love in an international marriage is real is no easy feat. Brad Bickell and Eleni Galata-Bickell still have years to go in order to legitimize their relationship in the eyes of the U.S. government.

PHOTO COURTESY OF MARIA KALAITZANDONAKES

dating website. Olga wondered if her in-laws thought she was entering her marriage solely for the route to American citizenship. A few years ago, when she bluntly asked her father-in-law about it, he said, “After two grandchildren, we don’t doubt anymore.” But it was something her husband’s parents considered in the early stages of their son’s relationship.

According to the USCIS website, about 680,000 immigrants are naturalized each year in the U.S. The 2010 census showed 11.4 million married-couple households have at least one foreign-born spouse (about 20 percent of households), with 4.1 million having one native-born and one foreign-born spouse.

Brad and Eleni will be joining this latter group in time for the next census in 2020.

Their love story seems like one they could tell a thousand times, and they probably will. Although they were officially married in a small ceremony at Stephens Lake Park, they plan to have a larger ceremony in April 2018 and a Greek Orthodox ceremony in June 2018 back in Greece. Brad is learning Greek in preparation for the trip and hopes to be able to hold a basic conversation by the time they arrive. It will be his first time meeting Eleni’s family in person.

Even after they interview with USCIS and Eleni secures her first green card, the process won’t end there. She will have to complete various interviews and tests to become an American citizen, and if everything goes smoothly, the process will take about three years to complete. For now, Eleni will keep cooking Greek food for her husband, Brad will continue his language lessons, and they’ll keep looking forward to a future of raising children in a multicultural home.

THE LONG ROAD TO CITIZENSHIP

It will take about three years for Eleni Galata-Bickell to be considered an American citizen, despite having married her American husband in June.

Follow along to see exactly what Eleni has done to prove her relationship’s legitimacy and earn American citizenship.

Obtain an F-1 student visa.

Marry an American citizen.

Apply for permanent citizenship status.

American spouse will fill out an N-400 form, a verification of citizenship and proof of ability to financially support spouse.

Submit documents proving your relationship is real. This can include a marriage certificate, photos from wedding and courtship, a note from your doctor confirming health, copies of passport and immigration documents from the beginning of your time in the U.S., fees for legal forms and more.

Receive confirmation that USCIS has your paperwork and is beginning to process it.

Complete a biometrics appointment, where your fingerprints will be recorded and your photo taken, to submit the results to USCIS. In about eight months, receive work permit.

A month or two after that, receive a green card, which is effective for two years.

Go through USCIS couple and individual interviews.

Apply for and receive second green card.

Go through another USCIS interview.

Apply for citizenship.

Be assigned a citizenship exam date. Take the exam, and pass it.

Be assigned a date to take your oath.

Take your oath, and become an official naturalized American citizen.

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THE SCENE

Baking aficiona-doughs Shop Columbia Farmers Market for the latest baking trends BY AMBER CAMPBELL Prepare yourselves, baking connoisseurs, because there are some new purchasing options for your favorite goods. The International Taste Solutions, the self-proclaimed bakery, taste and texture specialists all the way from the United Kingdom, has identified 2018’s baking trends. These include using natural ingredients and fruits and vegetables, as well as making high-protein snacks and baking free-form foods. Free-form products are made without ingredients, such as gluten, wheat and dairy, to which customers might have an allergic reaction or intolerance.

Columbians don’t have to travel across the world to try these trends for themselves, though. The market has plenty of baked treats that are made using the different popularized techniques. Corrina Rhea Smith, the executive director of Columbia Farmers Market, explains that the market is selective when it comes to reviewing vendor applications. “The Columbia Farmers Market is a producer-owner market, meaning vendors must grow, raise or make what they bring to the market,” she says.

With about 20 percent of the vendors at the market selling baked goods, Smith says there are many options for consumers to try. Here’s how to shop four of these trends right now.

The Trend: Focus on more fruits and vegetables

The Trend: Move to more natural ingredients

Who: Oscar Jay’s Gourmet Pies What: Sweet potato pie, $10 Why: Oscar Wilcox, head honcho of this bakery, uses several fresh fruits and vegetables in his pies and cobblers. His sweet potato pie in particular brings a Southern-style flair to the farmers market.

Who: Good Food Co. What: Blueberry muffin, $1 Why: Owner Jill Rostine bakes all her goods from scratch.

She focuses on buying organic ingredients, such as eggs for these muffins, from fellow vendors at the market. Rostine thinks people are gravitating toward how food used to be made instead of purchasing processed foods.

The Trend: Free-form baking Who: Senza What: Gluten-free coconut macaroons, $3 for a bag of six Why: Mary Manulik, the mastermind behind Senza, has been baking for her husband who has Celiac’s disease since 1993. She wants consumers to know gluten-free can still be a tasty alternative. Her products are freshly prepared in a gluten-free kitchen.

Although she recognizes free-form baking as a trend, her focus is to help people find foods they enjoy and can safely eat.

The Trend: Sports nutrition goods high in protein, energy or caffeine Who: Mulberry Grill & Bakery What: Sorghum Oat Bread, $6.50 Why: Bruce Henson, co-owner of Mulberry Grill and Bakery, knows that while trying to eat healthy, some customers do have sweet tooths. His sorghum oat bread is made of cooked rolled oats, sorghum molasses, lemon juice and sweetened with brown sugar and cinnamon.

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PHOTOS COURTESY OF PIXABAY

This season, skip the pumpkin spice latte, and hit the hard stuff Try a boozy spin on your favorite fall flavors with seasonal beers for newbies and brewmasters alike

BY MEGAN SCHALTEGGER

CoMo gets crafty Meet local brewers, learn the lingo and see which suds make CoMo’s craft beer scene the talk of the town

PHOTO BY JESSI DODGE

Thanks to fall’s popular Oktoberfest lagers and pumpkin ales, happy hour gets a little heartier this season.

Certified cicerone and CraftBeer.com writer Andy Sparhawk says it’s the sentiment behind the drink that’s kept seasonal blends alive.

“You could make a citrus IPA in the middle of winter regardless of whether there’s fresh fruit or not,” he says. “But I do think that connection to seasonality and the feeling that a (fall) beer gives to the consumer will make sure brewers are going back to those classic, seasonal flavors and aromas.”

Although a bevy of different tastes are bottled each autumn — Sparhawk notes nutmeg, chocolate and roasted barley as favorites — ­ some of the most popular fall varieties include Oktoberfest, pumpkin and beer made with freshly harvested hops.

The pumpkin-flavored brews have become a trendy pick for connoisseurs, and despite their “hate to love, love to hate” reputation as the pumpkin spice latte of beers, their popularity hasn’t tapered. Cliche or not, there’s a real demand.

Self-proclaimed “beer geek” Billy Glosson of the Craft Beer Cellar says the demand for seasonal brews starts around Sept. 1. Although Oktoberfest interest tends to drop off following Halloween, pumpkin ales remain a crowd-pleaser through November. Glosson names Crown Valley’s Imperial Pumpkin Smash, O’Fallon’s pumpkin beer and Schlafly pumpkin ale as front-runners.

The extensive fall selection at International Tap House comes in draft and bottled choices. General Manager Jon Plawsky recommends the bar’s passport program, which allows beer buffs to track what they’ve tried and earn milestone incentives along the way, as a great chance to dabble in different autumn blends. Plawsky says iTap’s selection includes at least one pumpkin beer and a couple of Oktoberfest options.

The in-house brews at Flat Branch Pub and Brewing are another exciting addition to the seasonal rotation and a great alternative for those who fall on the “love to hate” end of the pumpkin beer spectrum. Flat Branch Brewmaster Kyle Butusov suggests the brewery’s Copper Ale with toasted bread and biscuit flavors as a departure from sweeter spices.

Bur Oak Brewing Co. is introducing rookie Tractor Fire, a spicy brown ale, this season, and old favorite Clyde’s Caramel Cream Ale is back on the shelves.

Charmingly named after the Bur Oak brewery cat, Clyde’s is a sweet and mild beer with hints of vanilla and caramel.

For Logboat Brewing Co., 2017 marks a surprising first as the company celebrates its inaugural Oktoberfest. “We’ve always liked the style; we’ve always wanted to (brew it); we just haven’t had the capacity to,” says Judson Ball, Logboat’s marketing and brand strategist. Logboat’s Oktoberfest lager, Knot Hole, joins additional newbie Amarillo by Morning, a single-hopped pale ale and longtime favorite wheat porter Dark Matter in the season’s lineup.

During fall, “beers get darker, people start drinking more stouts ... so it’s kind of a fun time,” Plawsky says.

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So you find yourself in the beer aisle of your local liquor store. As you start looking at the labels, you see phrases such as “chestnut aroma” and “floral notes” being used to describe beer. You have no idea what any of this means.

To get you started, let’s begin with a crash course on the types of craft beer. Most beers are split into two categories: ale or lager, depending upon the kind of yeast used during fermentation. From there, the varieties are endless, but a few tried and true classics stock the craft brewery shelves.

Read on to get a taste.

Lagers

Brews clues

India Pale Ale (IPA)

Consistently the top-selling craft beer in supermarkets and convenience stores across the U.S., IPAs are known for their high hop content, making them a bitter but floral drink with notes of pine.

Color: Medium Bitterness: High

Pale Lager If you’re looking for crisp, easy drinking, pale lagers hit the spot. Golden in color and low in alcohol content, pale lagers are well-balanced and bready in taste.

-Broadway Eleven Point IPA -Bur Oak Big Tree IPA -Logboat Snapper

Color: Light Red Bitterness: Low

Color: Light Bitterness: Medium-Low Local Brews: -Broadway Honey Wheat -Flat Branch Honey Wheat -Logboat Shiphead

Pale Ale

Traditionally lighter and less bitter than the more-popular IPA, pale ales were the poster beer for American craft brewing up until 2011, according to Paste Magazine.

Pale ales tend to have lower alcohol content than IPAs and are generally considered easier to drink.

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Brown Ale

Brown ales are known for their chestnut color and roasted malt flavors, most often chocolate or coffee, and brewers consider them a good middle ground between pale ales and thicker, darker stouts.

Color: Medium-Dark Bitterness: Medium-Low Local Brews:

Local Brews:

-Broadway Boone Dog Brown Ale -Bur Oak Boone County Brown -Flat Branch Brown Ale

-Flat Branch Katy Trail Pale Ale -Logboat Lookout

Porter

Stout

Often confused with stouts, porters are dark, robust beers that go down smooth and sweet. Those willing to test the darker side of beer without wanting to take the plunge into stouts might find porters a good place to start.

Dark, silky and intense, stouts, unlike porters, are made with unmalted roasted barley, which can create a deeper coffee flavor. The name “stout” was orginally a descriptor for any beer rich in both flavor and alcohol content.

Color: Dark Bitterness: Medium-Low Local Brews: -Broadway Porter -Logboat Dark Matter

A do-it-yourself craft community

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Local Brews: -Flat Branch Kellerbier -Logboat Bobber

Local Brews: -Flat Branch Oktoberfest -Logboat Knot Hole

Wheat Wheat beer is often the gateway beer for newbies to the craft-beer craze, as it has been a staple of brewpubs for decades. The drink is light and refreshing, which makes it a summertime favorite.

Homebrewing is a popular hobby, but learning to brew your own beer, wine or mead can be intimidating. Enter The Worts, a local club that connects homebrewers in-person and online.

The club is named after wort, which is the liquid extracted from the mashing process during the brewing of beer, according to Craft Beer & Brewing Magazine. Worts contain the sugars that will be fermented by the brewing yeast to produce the beer.

“Homebrewing is just brewing beer or fermenting something at home,” says Ben Griffith, president of The Worts and a founding member.

He says that homebrewing can produce beer, wine or mead, and getting started only requires boiling

Color: Very Light Bitterness: Medium-Low

Color: Light Bitterness: Medium-High

Local Brews:

Ales

Oktoberfest The first Oktoberfest celebration happened just outside Munich, Germany, in October 1810, the perfect time to tap into märzen, a beer brewed before the less-ideal fermentation conditions of summer. Oktoberfest is a similar seasonal lager with a clean, grainy taste.

Join The Worts: Time: 6:30–8:30 p.m.

Date: First Wednesday of each month Location: TBD Contact Ben Griffith: 239-1523 extract, cooling it and finding some sort of container to store the brew in.

The Worts’ monthly meetings attract around 15 and 20 homebrewers, some of whom have been brewing for more than 20 years, Griffith says.

Griffith says interaction between newer members and seasoned homebrewers is essential. “I kind of envision this like playing tennis,” he

Color: Very Dark Bitterness: Medium-High

Local Brews: -Bur Oak Stout Heart -Flat Branch Oil Change Oatmeal Stout -Logboat Imperial March

Local homebrewers The Worts bond by brewing from scratch BY SAMANTHA STOKES

says. “You play with somebody who’s better than you, you’re gonna be better.”

Lincoln Purvis, The Worts’ vice president, says creativity is an important aspect of brewing beer. As long as specific brews meet certain standards, which are set by the Beer Judging Certification Program, brewers are free to play with flavors.

For Griffith, who works as a computer programmer, sharing his creations with others makes it all worth it. “That’s been one big thing I’ve loved about homebrewing is that I can make something,” he says. “I can have an engineering mindset on it ... Then when I’m done, I can give something away.”

Getting into homebrewing can be as straightforward as picking up a brewing kit from a mass retailer or specialty shop, like Worts and All in Columbia. Both Griffith and Purvis used kits to start as homebrewers.

Even without a kit, becoming a homebrewer doesn’t have to be expensive: You can begin to brew with a few simple pieces of equipment and save the fancy extras for later.

Purvis adds that the varying levels of expertise offered by The Worts provide crucial feedback, and many members bring their latest brews to meetups. With a single taste, some Worts can learn exactly what is needed to transform and create the perfect beer.

INFOGRAPHIC BY KEEGAN POPE

BEER-OGRAPHY

Bur Oak Brewing Co. When Craig Stichter answered the phone for an interview in the middle of the afternoon, he was in the midst of tasting new beers.

“Not bad for a work day, huh,” he says.

This scenario is not uncommon for the president and founder of Bur Oak Brewing Co. Located on the east side of Columbia, Bur Oak has been brewing since May 2014. Crafting beer for all of Missouri, Illinois and Iowa, the regional-sized brewery is growing — fast. With 48 percent growth in production and the plan to take on additional states in the Midwest next year, Bur Oak has 120 barrels that produce 1,000 gallons of beer per batch. That comes to about 6,000 barrels brewed per year.

Stichter crafted the 15,000-square-foot business from the ground up. A mechanical engineer for most of his professional life, Stichter says he grew tired of the bickering and negativity he experienced in the automotive industry. He took a break for eight years to work as a facilities project manager at MU, which taught him skills that would be beneficial for his next job.

“It taught me how to communicate with people anywhere, from deans to ditch-diggers,” Stichter says.

“I was working with the client, who was paying for the project, and I was working on a daily basis with the construction workers that were actually constructing the project.”

But he missed manufacturing. As a home brewer for 14 years, Stichter had always “kind of known” he would eventually do something with craft beer. He toyed with the idea of selling brewing equipment, but he quickly ruled that out after learning of the high investment needed. He eventually landed on the idea of being a craft brewer.

“I knew that if I got back into manufacturing, it would have to be under my own terms,” Stichter says. “I wouldn’t want to go to work for somebody; I would want to build it from scratch.”

And so, in 2013, the process began. He scouted his head brewer, Kraig Bridgeford, out of a brewery in California. A veteran commercial brewer for 13 years, Bridgeford handles management on the production side, which involves everything from designing recipes to taking inventory to packaging the final product. He’s also behind the creativity of the operation, coming up with the beer names and styles.

“My approach to beer is being authentic and simple,” Bridgeford says. “I like to stay true to beer and not be gimmicky. I like to make this nice, clean beer that’s not pretentious or complicated — just thoughtful.”

After hiring Bridgeford, Stichter added a fellow local and homebrewer Phil Fuemmeler. He spent about two years traveling the country to visit breweries and learn more about the trade. Stichter says breweries that had been open from three to 20 years share their secrets and acquired knowledge.

“That’s why I fell in love with the craft brewing PHOTO BY JESSI DODGE

industry,” Stichter says. “Kind of reflecting back on that automotive employer that I had and the negativity that I had, the craft beer industry is so brotherly, so helpful to one another that it was really just the right fit for me.”

My approach to beer is “ being authentic and simple.

I like to stay true to beer and not be gimmicky. I like to make this nice, clean beer that’s not pretentious or complicated — just thoughtful.

“

The brewery pulls no punches and provides Columbia with interesting, unadulterated beer BY ALEX EDWARDS

— Kraig Bridgeford, head brewer The first year, Stichter focused on selling beer in Columbia and Jefferson City before expanding to surrounding areas including Hannibal and Cooksville.

Bur Oak continued to grow quickly. By the fall of 2014, it had entered the beer market in Kansas City.

Bur Oak crafts year-round, seasonal and special release beers. Each beer has an identity and a reason for being created, usually accompanied by a personal story or community-based theme.

In fact, the logo is a pretty recognizable Columbia landmark — The Big Tree.

The year-round beers such as Big Tree IPA are the favorites, while the seasonal beers rotate throughout summer, spring, fall and winter, such as this fall’s Clyde’s Caramel Cream Ale. “With Clyde’s Caramel Cream Ale, there’s a cat on the front. Clyde is our brewery cat, a rescue cat,” Stichter says. “He’s our mouser for the brewery.

Where you have grain, you have mice, but we don’t because of Clyde.”

For special releases, just enough are brewed to sit on the shelves before more are brought out. Stichter says he has around four special releases, and they’re continuously thinking of new concepts to try. Recently added to the shelves is Tractor Fire, which features chipotle peppers. Bridgeford says they ’re pouring it up with tacos on Ninth Street at 44 Canteen.

According to Bridgeford, all of the beer at Bur Oak Brewery is in a pure, clean state. Stichter says his beer-making philosophy is not to confuse his customers.

He says he has an obligation to them to craft beer with a consistency in quality. They measure out the ingredients in ways that highlight a particular flavor that people would expect, he says.

Four years after opening, Stichter says he can now help other breweries starting out. What began with brewing for two cities in Missouri has now extended to three states in the Midwest. And Stichter’s not slowing down.

“It’s just been a fun process to see it grow.”

Founded: 2014 Location: 8250 Trade Center Drive Recommended Brews: • Boone County Brown • Big Tree IPA

Bur Oak uses interesting flavors such as caramel and chipotle peppers in its beers, which rotate seasonally. Each of these craft beers has a story behind its name, such as Big Tree IPA and Clyde’s Caramel Cream Ale. 10.19.17

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Pale ale: the king of craft

Popular brew has roots in 1700s London BY MEGHAN WEINEWUTH Bars have provided an escape from daily stressors for centuries. Yet, choosing a pale ale can feel like the beginning of an algorithm problem you are forced to decode in order to acquire your beer. Imagine a person who doesn’t know the difference between an IPA versus an APA. That poor soul suddenly becomes a classic cliche, waltzing up to the front of the bar with confidence, only to return with shame, sweaty palms and a generic Pabst Blue Ribbon because he or she couldn’t overcome the million-dollar question: What the hell is an IPA? The roots of India Pale Ales and American Pale Ales originated in London in the 18th century. Although the trend of this hoppy brew seems recent, IPAs and APAs have actually been popular in Columbia for quite some time. Sam Branham, sales rep at Logboat Brewing Co., discusses the pale ale craze saying, “We opened our doors in May of 2014, and our IPA has been our best-selling beer from day one.” Paul Huesgen, bar manager at Flat Branch Pub and Brewing, agrees with Branham on the spike in pale ale sales. “The popularity of pale ale has definitely increased in the last 10 years,” Huesgen says. “When I first started working at breweries, the trend was how many different pale ales you could have on tap.”

The truth is that the two aren’t all that different, though IPAs are typically sharper and have a higher alcohol content, Branham says. “In general, I think the line between an IPA and APA is pretty murky,” he says. “When it comes to beer style guidelines, IPAs are typically more hop-forward with a higher alcohol content. But there really aren’t many rules when it comes to American craft beer.” Huesgen also explains that American IPAs have more hops in them than British versions, which makes for a more bitter beer.

IPAs seem to attract a varied crowd. “I’ve been in the taproom or behind a bar for nine years and have seen 90-year-old women who love IPAs and 21-year-old men who love IPAs,” Branham says. “I think it has more to do with an individual’s exposure or experience with craft beer than anything else.”

If you are just starting your craft beer journey, try the Logboat Snapper IPA or Logboat Lookout APA for a less bitter experience. Looking for high-alcohol content paired with well-balanced taste? Advance your pale ale love affair by delving into Logboat’s Amarillo By Morning American Pale Ale or Flat Branch’s Mosaic Wet Hop APA. If you are adventurous with your beer or are looking to try something new this season, give these pale ales a shot. Pale ale rules the modern craft beer scene, so kick back, relax and enjoy the reign.

Twisting what’s on tap

Tired of the same old tastes? Step away from the six-pack with these fruity varieties. BY MORGAN NIEZING

Sour Beer

Fruit Beer

Cider

Sour beer is set apart from the typical brew by its acidic flavor, which comes from microbial bacteria that create lactic and acetic acids, according to Craft Beer & Brewing Magazine.

“Sour ale has more bitterness than a typical beer but not an IPA-level type of bitterness,” Growlers N Pints bartender Erick Page says. “It’s more of an acquired taste.”

Fruit beer can include a flavoring element such as citrus peel, fermented sugars or unfermented sugars, according to The Huffington Post. Flavors vary depending on the fruit elements included.

“This is a great conversion beer for those who’ve maybe never had a craft beer before,” says Billy Glosson, a Craft Beer Cellar employee.

Hold up. Cider isn’t beer, is it? Let’s make this clear: No, it’s not. Cider doesn’t contain malt or hops, two of the essential ingredients for beer. Instead, cider is juice pressed from fruits such as apples or berries. The only real thing beer and cider have in common is a yeast fermentation process. But many craft breweries have embraced the cider as an alternative to heavier, more filling beers.

EXPERT PICKS 10

Tacocat Growlers N Pints

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Lighter meals like pasta or salad

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EXPERT PICKS

Lily Ale Bur Oak Brewing Co.

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A salad with fragrant cheese and nuts

EXPERT PICKS

Blue Heron Apple Cider Broadway Brewery

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Grilled chicken or grilled trout PHOTO BY JESSI DODGE

BEER-OGRAPHY

Flat Branch Pub & Brewery This historic brewpub follows tradition with English-influenced dishes and drafts BY KATHRYN CAWDREY Columbia’s first brewpub appears modest from the outside; the twinkling lights and gated patio seating don’t betray the humming restaurant within the small warehouse building. Inside, an 1890s Penny Farthing bicycle hangs above the bar, and enticing aromas of cheesy artichoke dip and freshly brewed beer fill the air around the wooden booths and bar stools.

Flat Branch Pub & Brewery, located at 115 S. Fifth St., is a bustling location for Columbia residents and university students alike. The restaurant’s pink homemade cream soda, ever-changing beer list and welcoming atmosphere have customers waiting hours for a table.

The pub first opened its doors on April 18, 1994, not only as the sole brewery in town but also as the first one in Columbia since Prohibition ended in 1933.

Originally a homebrewer, Flat Branch’s founder and owner Tom Smith decided to turn his hobby into a business after he grew tired of having to travel to find good craft beer.

He opened the brewpub in the 1927 building that was once home to several iterations of auto dealerships; the structure still has the brick walls and red-striped awnings from its days storing Oldsmobile cars. The restaurant gets its name from Flat Branch Creek, which meanders within a baseball’s throw of the back of the building and acted as a water source for early Columbia settlers.

Since 2004, bar manager Paul Huesgen has been a part of the Flat Branch family. Working in the kitchen until he became bar manager in 2009, he has a great appreciation for his coworkers and the wide variety of tastes in the restaurant’s beers and food.

“If it’s not the brewer, it’s the chefs coming up with new recipes,” he says. “Many of our recipes have some beer in them.”

travels 20 feet “in itsOurlife.beerIt only doesn’t go into cans or ship to a grocery store. (It) is probably the freshest in town.

“

—Lance Wood, general manager In keeping with tradition, Flat Branch serves old-fashioned English pub food with tasty twists, such as Catfish & Chips or the half-pound Pub Burger. The food isn’t the only thing with a British flair, though.

Flat Branch brewer Kyle Butusov uses an English strain of yeast that can yield a fruity flavor in his beers, depending on the different factors that go into any given brew.

Butusov has been a full-time brewer at the pub for 14 years and earned his associate’s degree in brewing sciences at Chicago’s Siebel Academy of Brewing PHOTOS BY JESSI DODGE

Founded: 1994 Location: 115 S. 5th St. Recommended Brews: • Oil Change Oatmeal Stout • Katy Trail Pale Ale

Kyle Butusov started working as a cook at Flat Branch 15 years ago, but he quickly became a brewer. Flat Branch designates around 120 days during the year as “brew days,” each devoted to creating a specific beer.

in 2014. His mantra for brewing is one he hopes all breweries follow as well. “It can be known across the brewing industry that cleanliness is godliness,” he says.

“I am more of a janitor than a brewer.”

It’s important to keep brewing equipment clean in order to avoid contamination. Without proper cleaning between brews, a previously used yeast strain could get infected and contaminate the brew.

Yeast consume sugar in the wort, which is the liquid extracted during the mashing process of brewing beer.

If other bacteria are present in the batch, they will also eat the sugar and create a contaminated, undesirable flavor. The resulting beer will be ruined.

Yet the extra housekeeping involved with brewing doesn’t hinder Butusov’s creativity. He is always crafting new beers, such as the autumnal favorite, the Great Pumpkin Ale. It’s a brown-style ale that the brewery makes using 200 pounds of steamed fresh pumpkin. The traditional pumpkin pie spices, including ginger, nutmeg and clove, are a few of the ingredients that comprise the brewery’s bestselling seasonal beer.

Mix and match to pick a flight from the 12 beers on tap at the brewpub, eight of which are flagship.

“Our beer only travels 20 feet in its life,” Flat Branch general manager Lance Wood says. “It doesn’t go into cans or ship to a grocery store. (It) is probably the freshest in town.”

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The art of craft beer labels Can beer tell a story? Local craft brewers say it does, and they rely on local artists to express these meanings.

These artists help give many local craft beers their personalities with the can labels they design.

Logboat “He drew the logo of Logboat on the spot, on a napkin, at a bar, at one in the morning, and we were like ‘sweet, that’s done,’” says Andrew Sharp, one of the founders of Logboat Brewing Co., about artist Mike Wolf. That was back in 2012 when Sharp and the other two founders, Judson Ball and Tyson Hunt, were first talking about opening a brewery. They knew from the beginning they wanted Wolf’s work to represent their brand.

Sharp says around half of the artwork that now appears on Logboat’s beer cans are paintings Wolf had already completed when the brewery

Design process brings out creativity in artists and brewers

BY MITCHELL BARTLE

started working with him as its only logo designer. The founders work together to develop label ideas, which they then pitch to Wolf.

He calls the process “head stew.”

The idea suggestions are like vegetables floating around in stew: They cook and develop in Wolf’s head until they form a complete idea. Then, he makes sketches of what he comes up with and emails them to the founders, who make more suggestions, and the process continues until they all agree on an idea. After that, Wolf draws it and sends it to Logboat’s graphic designer Sarah Snowgren.

“We give (Wolf) just a little bit of input, and he goes wild with it,” Sharp says.

Bur Oak All of Bur Oak Brewing Co.’s beers tell a story. Craig Stichter, the owner of the brewery, works with local artist

Tim Flanner to create a brand with a story that resonates with the culture of mid-Missouri. The first label Flanner designed for Bur Oak was for its Trail Bender brew; after that, Stichter was sold. “Tim got it,” Stichter says about Flanner’s first design for the brewery. He could see that Flanner could communicate the brewery’s story in a creative way, but Flanner also understood Bur Oak’s brand, a quality that Stichter valued.

For the past two years, Flanner has been the designer of most of the brewery’s labels. Working directly with Stichter, the two decide on what image would best represent the narrative behind each beer.

The logo for Lily Ale is inspired by the tiger lilies that grow near the big tree and around mid-Missouri. Flanner also designs labels that tell the story of the brewery itself with brews such as Clyde’s Caramel Cream Ale, which

features artwork of Bur Oak’s brewery cat, Clyde.

Boulevard In 1990, a year after Boulevard Brewing Co. was founded, Payton Kelly helped with the label design for Pale Ale, the brewery’s first craft beer. Within five years, he became Boulevard’s design director. He quit his job at Hallmark so he could work full-time at the brewery. Through the years, he has followed founder John McDonald’s vision of branding Boulevard in a way that touches on the brewing traditions of Kansas City in the 1930s and ’40s.

“He wanted to sort of resurrect some of that sense that beer could be so much more than what most Americans understood it to be,” Kelly says. Now, 22 years after Kelly became Boulevard’s full-time designer, the brand is recognized nationally and is pioneering what’s possible for craft breweries.

FIND IT AT CRAFT BEER CELLAR: • Single-Wide IPA, Boulevard, $1.50 • Old 63 American Pilsner, Bur Oak, $1.50 • The Calling IPA, Boulevard, $2.75 • Clyde’s Caramel Cream Ale, Bur Oak, $1.75 • Dark Matter Wheat Porter, Logboat, $1.75 • Boone County Brown Tractor Fire, Bur Oak, $1.75

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PHOTO ILLUSTRATION BY JESSI DODGE

Shaken, stirred and served with beer Take your brew to the next level with these beer cocktails around town BY CATHERINE WENDLANDT Beer is full of flavor possibilities, and there’s a lot of great beer in Columbia.

Instead of just popping open a bottle of Blue Moon or Angry Orchard, mix it up, and pour those drinks into your Saturday night cocktail at these bars and restaurants around town.

Barred Owl Butcher & Table

Don’t Touch My Drumset, $8 Get in touch with your inner rockstar at Barred Owl Butcher & Table, and try the Don’t Touch My Drumset. Pimm’s No. 1, fresh-squeezed lemon juice and orange juice and Pamplemousse Rose, a grapefruit liqueur, are all shaken together with mint, then topped with Logboat Lookout, an APA. Bar manager Andrew Ruth says the cocktail has been on the visiting menu since it opened a year

ago, and it doesn’t plan on getting rid of the cocktail anytime soon because of its popularity. Ruth says using beer in cocktails “opens up a world of flavor possibilities.”

Broadway Brewery

That’s Inconceivable, $9 At Broadway Brewery, you can have beer added to any cocktail you’d like if you request it, bar manager Jared Zillig says.

On its menu, the brewery offers a mixed drink called That’s Inconceivable, which is the perfect drink for the grapefruit and beer connoisseur. It’s made with grapefruit vodka, St. Germaine, which is an elderflower liqueur, and is garnished with citrus and topped with its popular 11 Point IPA. This cocktail can be topped with practically any of its IPAs, Zillig says.

Las Margaritas

Coronarita, $12.99 Kick back on the deck of Las Margaritas with a Coronarita. This popular off-menu drink is your classic marg with a Coronita, a smaller version of a Corona, says Julio Coronado, the manager at the north location.

On the Rocks

Lunch Box, $5; Angry Balls, $9 On the Rocks serves up jumbo shots, says manager Matt McGee. Order a round of the classic Lunch Box drop shot. A shot of amaretto is dropped into a mix of orange juice and Blue Moon. Ask for an Angry Balls (not listed on the menu) and get a pint of Angry Orchard with a shot of Fireball.

Tellers

Michelada, $5; Lunch Box, $5; Dan Bomb, $5 Check out Tellers, and try the Michelada cocktail. This drink is made with Boulevard unfiltered wheat, Tellers’ bloody mary mix, lime and seasoning salt. If you know your stuff, impress your friends, and order an off-menu drink.

Knock back Tellers’ version of the Lunch Box shot. This has a shot of amaretto mixed with orange juice, but Tellers uses Boulevard Wheat beer in its shot.

While both of these drinks are staples at bars everywhere, the Dan Bomb is “very unique to Tellers,” bartender and lead day-server Tera Eckerle says. This shot, invented four years ago at the bar, is made with Crispin apple hard cider and Deep Eddy grapefruit vodka.

Gluten got you down?

Everyone can break out the bubbly this Oktoberfest BY JANIE MATTHEWS Grab your scarves and denim jackets because October is here, which means its Oktoberfest time. Columbia is geared up for those celebrations — but there’s a catch. What about our gluten-free friends who can’t necessarily drink wheat– or barley–based beers?

This Oktoberfest, it doesn’t have to be that way.

Several beer hubs in Columbia are committed to making their Oktoberfest celebrations inclusive for anyone with a gluten intolerance. “People tend to associate gluten-free with taste-free,” co-owner of Craft Beer Cellar Dan Campbell says. Local bars and retailers are offering gluten-free options such as wine, mead and cider, as well as gluten-free liquors such as some rum or vodka. Not to mention that glutenreduced beers, as beer can’t be fully gluten-free, have recently become more widely available.

Vox sat down with the owners of these bars to find out what drinks to go for and how they taste.

So, grab some friends, head downtown and raise our glasses.

Craft Beer Cellar

Daura Damm, $1,75; CiderBoys Cranberry Road and Grand Mimosa ciders, $2; Gandy Dancer mead, $2.75 Among the bars and stores embarking on an Oktoberfest celebration is Craft Beer Cellar. About a quarter of is store is completely gluten-free, thanks to its wide selection of cider, mead, wine and gluten-free liquor.

The store has a few gluten-reduced drinks ready to be poured, including Daura Damm. A gluten-reduced lager from Spain, this beer has a light and bready taste, like the beers you know and love, Campbell says. Get in the fall spirit with CiderBoys seasonal ciders Cranberry Road and Grand Mimosa.

PHOTO ILLUSTRATION BY JEREMY JOHNSON

If you’re feeling something a little sweeter, grab a Gandy Dancer mead, a carbonated honey wine that is sure to make your day bubblier.

Günter Hans

French sangria, $6; on-tap wines, around $8 Yearning for an authentic European atmosphere?

Head over to Günter Hans. Owner Lydia Melton has ensured that there will be plenty of gluten-free options, such as its French sangria. This drink is infused with fresh fruit and blackberry liquor. On-tap wines are also available, and its liquor selection allows for plenty of gluten-free cocktails to be made.

International Tap House

Apple Jax, $8 It might be a Mecca for beer drinkers, but during Oktoberfest this year, iTap has options for everyone — even those who steer clear of gluten. Its “beer cocktails” can also be made with cider, meaning the gluten-free festivalgoers can enjoy just as many drinks as those there for regular beer. One must-have cider cocktail is the Apple Jax. This cocktail tastes bright and refreshing with a warming cinnamon twist at the finish, manager Jon Plawsky says.

On Oct. 28, iTap will host an Oktoberfest celebration complete with games and a live German-themed band.

The process of brewing these gluten-reduced beers isn’t easy, writes Glenn BurnSilver at byo.com (Brew Your Own). To put it simply, the brewing begins with bringing 2.5 gallons of water to a boil and then stirring in sorghum syrup. Sorghum is a grain, and its end taste is sweet. Once this grain is added, the water is returned to a boil, hops are added and the mixture continues to boil for 60 minutes. Then voila! You’ve got a beer, sans gluten.

Try a gluten-friendly drink this Oktoberfest. Craft Beer Cellar, Günter Hans and iTap offer gluten-reduced beers, gluten-free wines and more.

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BEER-OGRAPHY

Broadway Brewery With a mission focused on locally sourced ingredients, the brewery keeps the taps flowing BY CHLOE WILT On a walk along Columbia’s main downtown strip, you might stop to notice bluegrass music and the scent of charred meat wafting up from a dimly lit restaurant at the bottom of a set of stairs. Tucked beneath American Shoe and Envy at 816 East Broadway, Broadway Brewery would be easy to miss if not for the restaurant logo plastered to the wall, an outdoor chalkboard signifying the day’s specials and the aforementioned sounds and smells. Inside the restaurant, expect intimate tables, a massive wooden Founded: 2009 bar, a swanky Location: 816 E. Broadway lounge-room Recommended Brews: and a stage • Batch 300 IPA for musicians.

Broadway • Broadway Porter Brewery prides itself on its motto: cultivation and fermentation. That means the restaurant features a rotating farm-to-table menu with locally sourced ingredients.

Walker Claridge, the owner of Broadway Brewery, used to sell his own produce at the farmer’s market in Columbia. He used to own the Root Cellar, a grocery store that sells local fare, where he met Paul

Broadway Brewery’s motto is cultivation and fermentation, so the brewery owners run two farms, and the brewery itself showcases 24 beers per year.

Dickerson. Dickerson came to Claridge and asked him if he wanted to branch out from growing food and start brewing beer. Claridge, who was born and raised in Colorado and had an appreciation for good beer, was down from the start.

Claridge and Dickerson, along with Jim and Kenny Duzan, decided to open Broadway Brewery in 2009. Together, they emphasized the importance

of using local and sustainable ingredients. “I have a strong social responsibility to purchase from local farmers — not only a social responsibility but an environmental one,” Claridge says.

The four brewery owners operate two farms: Duzan Produce and Terra Bella Farm. Claridge works with other local farmers on a weekly basis to make sure the brewery is getting the best possible ingredients for its food and beers. The menu offers pizza, sandwiches, a Sunday brunch and many other options, including Trout Hushpuppies, Lamb Gyros and Farmstead Meatloaf.

The brewery has 24 different styles of beer annually with no real schedule of when they come out, but you can always expect about 14 on tap. Dickerson, Claridge and assistant brewer Shawn Oberley collaborate and analyze customer feedback to come up with five or six new brews every year.

Another way Broadway Brewery stands out from the many different breweries in Columbia is its focus on producing a variety of IPA beers. Unlike most breweries that serve only one or two IPAs, Broadway always has at least four to choose from.

Mix three together to make “The Holy Grail,”one of Claridge’s favorites, which is a pour of three different beers the brewery offers: the Double Rye IPA, the Eleven Point IPA and the APA. “It actually makes a well-rounded combination and mix of the beers,” he says.

BEER-OGRAPHY

Logboat Brewing Co.

This award-winning brewery crafts a sense of community along with its beers BY EMMA BEYER

Cars throughout mid-Missouri are adorned with a familiar bumper sticker: a vinyl cutout of three individuals paddling a canoe. To an outsider, it seems to represent some outdoor activity, a camping store maybe.

Locals, however, recognize the logo as that of Logboat’s.

The brewery offers customers a chance to celebrate community and take in some of Columbia’s greatest gems: local food, music and beer. Not only does the brewery offer a dozen choices of beer, but it also offers an expansive yard where picnics, parties and live music performances take place weekly. String lights run across the yard and illuminate the live music and outdoor games. Almost every day of the week, you can find a food truck, like Manzo’s Wood-Fired Pizza, Ozark Mountain Biscuit Co. and Grill-A-Brothers, Founded: 2014 pulled up next to Location: 504 Fay St. the entrance.

Recommended Brews: But Logboat • Mamoot offers much more than just the basic • Snapper crowded, noisy 14

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bar. Enjoying Logboat beer also means giving back to the community. The brewery often holds 15 percent nights, says Tyler Frazee, president of Logboat. On these nights, 15 percent of every sale goes to a local charity.

The brewery doesn’t just do good; it also brews nationally acclaimed beer. Mamoot, which is brewed year-round, stands out as a competition favorite. It’s already won three Great American Beer Festival awards and Best of Craft Beer in 2016 from the Best of Craft Beer Awards.

Logboat was started by Missouri natives Tyson Hunt, Judson Ball and Andrew Sharp. Hunt began as a homebrewer, making beer with a brew kit and a 5-gallon Gatorade jug in his garage with bandmates Sharp and Ball. They eventually decided the beer was better than the music they were making, Frazee says.

In 2011, Hunt, Sharp and Ball took a week-long trip to Montana to explore local breweries for research and inspiration. After visiting Bitter Root Brewing in Hamilton, Montana, the trio connected with the owner and head brewmasters and came back to Columbia with a new plan: open a local brewery.

In 2012, they brought on Josh Rein as master brewer, and it’s Rein’s expertise that creates Logboat’s award-winning concoctions.

Within their first year of operation, Rein created Logboat’s four flagship beers: Lookout, an American

Charlie Holsten, left, and Evan Mejuys have drinks at Logboat. Patrons can try one of 12 beers on tap.

pale ale; Mamoot, its award-winning ale with notes of coffee and chocolate; Shiphead, an American wheat beer made with fresh ginger; and Snapper, an American IPA. Sam Branham, sales rep for Logboat, recommends those new to Logboat try a flight of those four beers and its Bobber lager because they are offered all year long and provide a wide range from hoppy to white to wheat to brown.

Whether day or night, Logboat is a great place to get together with friends and family. Grab a beer, have a seat on the grass, and enjoy the Missouri fall.

PHOTOS BY JESSI DODGE

MUSIC

Meet the country crooner with a heart of gold Five things to know about Thomas Rhett before he performs at Mizzou Arena Known for his hit “Die A Happy Man,” Thomas Rhett has made a name for himself in the country music scene.

But Rhett’s life is more than just chart-topping songs.

The country star has a love story made for the movies, a charming family and a heart for philanthropy. Before he takes the stage at Mizzou Arena tonight, brush up on your knowledge of country’s biggest heartthrob.

1 He has music in his DNA

Born to country star Rhett Akins, Thomas Rhett spent time on the road with his father as a child. “I was 5, jamming out to his records, going to kindergarten,” he told Big Machine Label Group. Although his junior high school band, the High Heeled Flip Flops, didn’t make it big, Rhett went on to play at frat parties in college. He later opened at a music industry showcase, which landed him a contract with EMI Music in February 2010.

2 He’s a humanitarian

In addition to volunteer work in Uganda, Rhett hosted a benefit concert for 147 Million Orphans in 2016, which brought in more than $250,000 for the charity organization, according to People. His lifestyle strikes a chord with Ally Wallenta, an MU student and self-proclaimed country fan. “I’ve been on mission trips myself; I want to adopt a child from Africa myself,” she says. “He’s pursuing his love for music but also changing the world.”

BY KRISTIN BLAKE

3 He and his wife are #RelationshipGoals

Rhett and his wife, Lauren Akins, go way back — all the way to crayon boxes and nap times. “We’ve known each other since we were in the first grade,” he told Taste of Country. The couple married near Nashville in October 2012 after Rhett’s proposal a year earlier, which included wine, dancing and Frank Sinatra music.

4 He’s a family man

After unsuccessfully trying to conceive, the couple decided to pursue adoption instead. But not long after this decision, Akins took a pregnancy test during a trip to Tanzania and was surprised to see it was positive, she told People.

Just three months after the couple adopted Willa Gray, a toddler from Uganda, Akins gave birth to Ada James on Aug. 12, 2017. Bottom line? They have their hands full with these life changes.

5 He’s no amateur

You’ll need two hands to count Rhett’s accolades.

In 2016, “Die A Happy Man” won awards from the Academy of Country Music, the Country Music Association, Billboard Music and CMT. He then earned a Grammy nomination with the song the following year.

In addition to the Grammy nomination, Rhett has won the ACM Award for Male Vocalist of the Year and the

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Country act Thomas Rhett has captured hearts across the nation with his romantic songs and charitable spirit.

iHeartRadio Music Award for Country Artist of the Year so far in 2017.

“Rhett is the kind of guy who could give country-pop a good name again,” Variety music critic Chris Willman wrote in a 2017 article.

With his growing family and service-minded attitude, Thomas Rhett is the whole package.

Thomas Rhett Mizzou Arena, prices vary, 882-6501 Thursday, 7:30 p.m.

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MUSIC

Female and nonbinary artists are forging their own paths Local musicians discuss how they maneuver Columbia’s rich music scene BY MEREDITH MCGRATH On the couches in the back corner of Hitt Records, seven local female and nonbinary musicians gathered for a roundtable discussion. The topic: their experiences and relationships in the Columbia music scene, how self-identity informs their work and a more inclusive future for music. Check out how these artists find inspiration in one another.

As local female and nonbinary musicians in Columbia, do you have anything in place to help each other professionally?

Luci Cook, CoMo Girls Rock: Over the years, the venues in Columbia have been iffy about whether they’re safe for non-dudes, in my opinion. And now it seems like there’s more, and there always was at least one place that felt like it was relatively safe; but, yeah, specifically Cafe Berlin feels super conscious of it. And it is important to be representative because I feel like if I had seen more not-dudes playing music, I probably would have started earlier.

What challenges have you all faced professionally in getting into this often male-centric music space?

Cook: We’ve been marginalized in the music community. Has anyone had the experience — ’cause this is something that happened to me a lot when I was first playing shows — of dudes coming up and being like, “Hey, if you want your guitar to sound like what I think you probably want it to sound like, you need to do this,” and then just like change the settings on my amp. Or they’ll say, “Have you ever thought about drop C tuning?”

You know, or whatever it is. I mean, sorry, nothing against dudes; but that’s happened in my experience.

Sifa Bihomora, Sifa: It’s really uncomfortable at points. It’s like, being a female, you already have these things, and then being black, you get more. I’ve always had people treat me differently.

Erin Dillard, emospacebird.: A lot of times, maybe it’s because I look like I’m 12, I’ll be setting up and they’ll be like, “Oh, are you the person setting up?”

And I’m like, “No, I’m emospacebird.”

It’s great proving them wrong, though.

I get the goofiest grin on my face. Just like, “hah.”

Aki Johnson (top) of Sweet Milk says lack of representation shouldn’t stop anyone from playing music. Em Downing of Nevada Greene plays multiple instruments with several bands. She’s also the booking manager at Cafe Berlin.

What advice do you have for other female and nonbinary artists?

Steph Foley, Vulvette: You want to be humble, but you also want to let yourself feel that success when you do a good job because sometimes there’s no one out there to tell you, “Hey, you did a great job.” You just have to tell yourself you’re doing great.

Aki Johnson, Sweet Milk: Don’t let lack of representation keep you from playing music. Last night, I actually saw the first queer femme chubby person play in a rock band, and I was like, “This is me, basically! This is what I look like on stage.

It’s not as bad as I think it looks like.”

Even with Japanese musicians coming out, like indie rock Japanese musicians. It’s really tight to see them coming out. It just makes me want to keep making music, really. It took a year, but it happened.

Dillard: I can’t say there are too many people that I’ve seen that are like, “Oh my god, that’s me;” but I feel like maybe I could be that for some people. I had a former camper — because I used to work at a summer camp — (and) just talking to her on Instagram, I sent her one of my T-shirts, and she was like, “I listen to

Read a full version, and see a video of the roundtable at VOXMAGAZINE.COM

your music all of the time. It’s so good.

Keep doing it, and when I come back to Missouri, I want to see your shows.”

I’m like, “Well, I’ll keep going for you,” because there are definitely times when I’m like, “Eh, nobody’s here, maybe I should stop,” so yeah. There’s always somebody out there.

Em Downing, Nevada Greene: If you don’t see yourself in artists, then you might be that person for someone that’s going to change their life.

Marielle Carlos, It’s Me: Ross: When (our band) started playing practices in May of 2016, I used to turn my bass

down super low. Ross would be like, “Yo, you can turn up,” and I’m like, “emmm,” and now they’re just like, “You gotta turn down.” It’s going to be tight either way. You’re going to get better. People are going to see another girl, and those moments when you’re playing and when you come off stage and some chick comes up to you and she’s like, “Dude, you ripped.” And, “I used to play but now I feel like I should just pick it up again because of you,” that’s the best. You are needed. Every girl in their bedroom playing music, we need you. We need you now. Right now. There is a demand. I’m recruiting you.

MEET THE MUSICIANS: SIFA BIHOMORA, 19 Sifa Instrument: vocalist Years playing: 8

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MARIELLE CARLOS, 22 It’s Me: Ross Instrument: bass Years playing: 7

VOXMAGAZINE.COM | 10.19.17

LUCI COOK, 29 CoMo Girls Rock; LVCIFR Instruments: bass, guitar, drums, piano Years playing: 9

ERIN DILLARD, 23 emospacebird.

Instruments: piano, melodica, keyboard, ukulele, singer/songwriter Years playing: 14

EM DOWNING, 26 Nevada Greene Instrument: violin, cello, bass, guitar Years playing: 21

STEPH FOLEY, 60 Vulvette Instruments: guitar, flute, voice, sax Years playing: 20

AKI JOHNSON, 20 Sweet Milk Instrument: guitar, keyboard Years playing: 13

PHOTOS BY MEG VATTEROTT

ARTS & BOOKS

Feast your eyes and your tastebuds Restaurants pair with local artists for a fine dining experience BY JESSICA RENDALL Ken Nichols’ best work is a black-and-white painting of a flower in a rocks glass — a short, old-fashioned tumbler typically used for serving tan spirits. The flower in the picture overlooks Broadway in downtown Columbia and is set near a window in Sycamore Restaurant, where Nichols works as a busser.

Although many pieces by Nichols fill the walls of Sycamore, the original “Glass with Flower” won’t be there much longer. It has been sold through a relationship between the restaurant and Sager Braudis Gallery. Sycamore, along with Uprise Bakery, features artwork curated by Sager Braudis, which specializes in contemporary artists’ work and mid-century masterpieces. Nichols has reaped the benefits of working with the gallery in this program. The gallery partners with restaurants that share an appreciation for local, high-quality and nuanced art.

When Sager Braudis Gallery Director Hannah Reeves scouts for artwork, she looks to promote artists in the Midwest. Although Sager Braudis’ collection is about 50/50 — half regional pieces and the other half artwork from around the world — Reeves is passionate about preserving the heartland spirit in her gallery’s brand.

“We take a lot of pride and joy in carrying work

by Midwesterners who really are at the cutting edge of the art world,” Reeves says. “There can be a coastal tendency to kind of assume that Midwesterners import culture — we completely disagree with that. We’re making it and creating it here.”

Reeves explains that the gallery offers an “art rental” program for businesses; most pay a small fee in exchange for art displays that rotate throughout the year, which keep the visuals fresh and fitting to the business’ clientele.

Sager Braudis’ benefits from the art rental process,

Sycamore Restaurant features artwork that has been curated by Sager Braudis Gallery. Hannah Reeves, the gallery’s director, says she looks for high-quality pieces with a distinct style and strives to promote regional artwork.

which Reeves refers to as an “alternative exhibition space.” The tailor-made art display for a restaurant will catch the customer’s eye, and provide a sale for Sager Braudis. The gallery sells approximately 20 pieces of artwork per month. About two or three of these are sold through Uprise or Sycamore, which is roughly 10 percent of the gallery’s sales, Reeves says.

Isabel Accurso of Uprise Bakery says customers notice the change when new art goes up on the walls, which stirs comments and conversations.

Other businesses have different ways of incorporating art into their atmosphere. Tellers Gallery and Bar is more involved in its approach to displaying local work on the walls.

Artists looking to showcase at Tellers speak with the owners, Deborah Rust and Robin Weatherford. Rust

and Weatherford choose display pieces based on their personal preferences and what they think the clientele will enjoy.

Tellers features art for at least one month, lead day server Tera Eckerle says, and the owners’ more personal relationship with artists saves the restaurant from being too official. “We don’t even have a POS system here,” Eckerle says, which is an updated cash register with a computer monitor. “So we like to do things old school.”

Whichever way you hang it, Columbia’s restaurant art sits nicely in a town professionals consider artistically accepting. The city’s emphasis on locality keeps popular artists such as Nichols close to their roots and experimenting in new ways. “American art is happening here and originating here,” Reeves says.

Tellers Gallery and Bar establishes personal relationships with artists and features their art.

The ever-changing art at Uprise Bakery is often a topic of conversation among customers.

PHOTOS BY EMILY JOHNSON, NATE COMPTON AND JACOB MOSCOVITCH

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PETER ANGER explores his artistry in the crevices of Zion National Park

A

camping trip to Zion National Park proved to be a transformative experience for local artist Peter Anger, who spent 50 days from late May through mid-July exploring the less-trafficked areas of the park. While there, he took diary photographs of his encounters and photographs of abstractions he found in nature. He says the images he captured will help him better define some of his other work.

Anger is a contemporary artist who uses the camera as his medium and experiments with illumination to create light paintings, which are long exposure photographs of moving lights. In the past few years, he has used Photoshop to transform his light paintings into intricate, circular mandalas­, which are spiritual symbols that originated in Buddhism and Hinduism. He applies this process to some of his images from Zion.

Jeff Frey, a friend of Anger’s, accompanied him for part of the trip. He says he thinks the trip made Anger more individualistic and speaks highly of his worldview. “His heart’s in the right place in terms of his legacy,” Frey says.

Anger’s Zion artwork is currently on display at Balsamo Warehouse through Oct. 20. It will also be part of a gallery with Resident Arts from November to December. In addition to group and solo shows, 18

VOXMAGAZINE.COM | 10.19.17

Anger plans to offer a free light painting workshop this spring.

Anger took some time to chat with Vox about his trip to Zion and the work he created during those 50 days in nature.

What did a typical day in Zion look like?

Generally, you can’t photograph very well in the canyons during the middle of the day and in the afternoon because the contrast is too stark. So, I’d get up about an hour or two before sunrise. I’d work for several hours, just as the light gradually came into the canyons. It was a real soft sort of ambient-light quality. And then late in the afternoon, I’d go back in as the light was fading. But during the middle of the day, I’d fix a meal, and usually I’d journal.

Are there any moments from the trip that stand out in your mind?

The longer you stay out there, the more connected you feel. One night when I was up on the mountain, there was a peak I camped on the very top of the mountain in a nice meadow. I got up to just look at the stars. I was at almost 12,000 feet and very little atmosphere. The sky didn’t look like stars. It looked like a Seurat abstract painting. It was just millions of pinpoints of light.

How was the trip transformative for you?

For me, what was so transformative was understanding that there’s a connectiveness. The Zion work connected with the light paintings and the light painting mandalas. When I was in these canyons, I was seeing my light paintings everywhere.

They were just straight photographs. What I was able to do was reconnect the natural abstract things that I found with the light paintings. I also came to the realization that it was the mystery in contemporary art that makes it the most exciting.

What do you hope others can take away from your work?

I wrote this a couple weeks ago when I was able to hang the show, but the last line here is what I like the most: “For me, the mandalas are a natural extension of light paintings that I have been doing for 30 years now ... the process is reflective and joyful. At 60 years of age, doing the art and getting into a flow state is as good as the meditation and yoga exercises I do in the morning and part of my process, but the printed art that is present here is for you.” For me, it’s the joy of reflecting on a life’s work so far.

— RACHEL PHILLIPS PHOTO BY PAMELA A. HOUSER

THE TO-DO LIST

this week in Columbia

ARTS & CULTURE

Sweeney Todd: The Demon Barber of Fleet Street

Set in Victorian London, the story focuses on barber Sweeney Todd who has returned to the city to seek revenge against the lustful Judge Turpin. The judge exiled Todd out of the country for a crime he didn’t commit in order to steal Todd’s wife. Dessert will be served Thursday, and dinner will be served on the weekends.

Today through Saturday, 7:30 p.m., Capital City Productions, $23–­38, 681-9012

The Gin Game

First performed in 1976, The Gin Game is a two-person play. Weller Martin and Fonsia Dorsey bond over a common aversion to their nursing home and an appreciation for the card game gin rummy. The game becomes personal when the participants reveal private details of their lives. The game soon turns into emotional warfare as the players try to defeat their opponent by using newly learned personal information as weapons. Today, Friday and Saturday, 7:30 p.m.; Sunday, 2 p.m., Talking Horse Productions, $15, 268-1381

Interpretations V

Fine art and the written word come together in this annual exhibit where 40 writers swap their literary works with 40 visual artists, who likewise offer up their artwork. The artists and writers then use their interpretations of the swapped works to create a new piece and, ultimately, remind people that everyone sees things differently. Now through Nov. 3, Tues.–Fri., 11:30 a.m. to 6 p.m.; Saturday, 11 a.m. to 5 p.m., Columbia Art League, Free, 443-8838

CIVIC

Armchair: Travel Italy

Qualified educator in Italian language and literature, Gráinne Redmond is your Italy tour guide. For an hour, you’ll learn about coffee, pastries and bread and even practice a few Italian phrases. Thursday, 6–7 p.m., Columbia Public Library, Free, 443-3161

Central Missouri Renaissance Festival

It’s time for the annual Central Missouri Renaissance Festival. Enjoy two days of 16th-century-style food, music performances, costume competitions and more at this festival fit for kings and queens. Saturday, 10 a.m., Boster Castle Fairgrounds, Kingdom City, $12; $6, children 6­–12; Free, children 5 and under; $5–10, online in advance, 449-8637

Taco Tuesday Trivia Night

Join the Sports Zone and America’s Pub Quiz for a free trivia night. The subject PHOTO COURTESY OF AP IMAGES

matter is a potpourri of categories, including music, movies, TV, sports, history and more, with plenty of surprises along the way. Tuesday, 7 p.m., Sports Zone, Free, 445-8383

African-American Experience in Missouri Lecture Series

Delia C. Gillis presents a historical look at the role race has played in Kansas City.

Gillis is the author of various scholarly publications, including Kansas City, and was a project director for the National Endowment for the Humanities/Gilder Lehrman Institute of American History, according to its website. Wednesday, 6:30 p.m., Stotler Lounge Memorial Union, Free, 882-1187

Mizzou After Dark: Spooktacular At this spooky event, which has nicknamed itself “the biggest Halloween party in Columbia,” there will be a haunted house, pumpkin carving, costume contest and more. Wednesday, 7–11 p.m., MU Student Center, Free, 882-1174

MU Tonight

Come enjoy this variety show featuring guest interviews, live music and interactive audience segments.

Wednesday, 7:30 p.m., The Shack, Free, 882-1174

MUSIC

U.S. Air Force Concert Band And The Singing Sergeants

The United States Air Force Band, the largest of Air Force bands, joins the Singing Sergeants for a premier symphonic wind ensemble. The airmen and airwomen hail from Washington D.C. to represent all whose selfless service and sacrifice ensure the freedoms we enjoy as U.S. citizens.

Tickets must be picked up at the box office.

Today, 7:30–9:45 p.m., Jesse Auditorium, Free, 882-3781

Snail Mail with Shady Bug and It’s Me: Ross

With a smooth, melodic voice, Lindsey Jordan of Snail Mail delivers a unique mood to her six-song EP Habit. Jordan is performing with Shady Bug, a band based out of St. Louis, and CoMo’s own It’s Me: Ross. Friday, 8 p.m., Cafe Berlin, $8, 441-0400

An Evening with the Beach Boys

Summer’s gone away, but the Beach Boys are here to bring their California lifestyle to Columbia. The band is expected to play its hits such as “Good Vibrations,” “Surfer Girl,” and “Wouldn’t It Be Nice.” The concert will not feature Brian Wilson, Al Jardine or David Marks. Monday, 7–9 p.m., Jesse Auditorium, $56.50–98.50, 882-8751

Surfer Blood

Surfer Blood, an indie rock band from

DON’T MISS: HANNIBAL BURESS Hannibal Buress, Comedy Central’s Broad City cast member and Adult Swim’s The Eric Andre Show co-host, has a knack for stand-up. His dynamic and energetic comedy bits are sure to be a night of entertainment. Today, 8:30 p.m., The Blue Note, $30 and up, 874-1944

SCREEN

Florida, is performing its fourth album, Snowdonia. With an eclectic mixture of repetitive melodies and rhythms, Surfer Blood provides a fresh take to indie music.

Monday, 8 p.m., Rose Music Hall, $12 in advance; $14 day of, 874-1944

Stronger (R)

Porter Union

Porter Union, a husband and wife country music duo, is performing the band’s debut album. After meeting and falling in love in a hometown bar, Porter Union has authentic and moving lyrics that show a softer, slower, more personal side of country. Wednesday, 7 p.m., Rose Music Hall, $6, 874-1944

SPORTS

MU Homecoming Football Game

Watch the MU football team take on Idaho for this year’s homecoming match-up. The game is set to kickoff at 11 a.m., and the game will be shown on SEC Network.

Saturday, 11 a.m., Memorial Stadium, Prices vary, mutigers.com

“Run for Your Life” Haunted Trail

Enter if you dare. Zombies and ghosts lurking around the corner are sure to motivate you to finish running this 5K. Saturday, 7 p.m., Washington Park Ice Arena, Jefferson City, $20, students; $25, adults, 338-7770

Rocheport Fall Colors Trail Ride

Take the scenic route to Rocheport on this 26-mile trail ride along the Missouri River.

Participants should bring their own water and lunch or plan stop by a nearby Rocheport restaurant. Helmets are required.

Sunday, 10 a.m. to 3 p.m., MKT Trail Scott Boulevard Access, Free, 874-7460

Jeff Bauman stood at the finish line of the 2013 Boston Marathon. Then, the bombing threw him to the ground. After regaining consciousness, Bauman looked down where his legs used to be and soon became a symbol of hope. RT RUNTIME = 1:59

Same Kind of Different as Me (R) Deborah Hall asks her husband Ron to volunteer with the homeless after she discovers him cheating. The couple meet and befriend homeless drifter Devon, who brings the couple to reconciliation with his wisdom. F, R RUNTIME = 1:39

Still playing American Made (R), F, R Battle of the Sexes (PG-13), RT Blade Runner 2049 (R), F, R Boo 2! A Madea Halloween (PG-13), F, R Donnie Darko (R), RT Flatliners (PG-13), R Foreigner (R), F, R Happy Death Day (PG-13), F, R It (R), F, R Kingsman: The Golden Circle (R), F, R The LEGO Ninjajo Movie (PG), R Mersal (NR), R The Mountain Between Us (PG-13), F, R My Little Pony (PG), F, R Only the Brave (PG-13), F, R The Ornithologist (NR), RT Same Kind of Different As Me (PG-13), R The Snowman (R), F, R Victoria & Abdul (PG-13), RT Theaters F = Forum R = Regal

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