Great Lakes Brewing News October/November 2013 : Page 1

Beer and pot roast in Edmund Fitzgerald gravy at Great Lakes Brewing Co. in Cleveland, OH. STORY AND PHOTO BY KRISTEN KUCHAR. By Kristen Kuchar For anyone who loves craft beer, the days of snacking on stale pretzels and nuts while enjoying a pint or two o are long gone. And although gh they’re still enjoyed, classics ics like chicken wings, burg-ers and other typical bar fare are being upstaged by finely crafted artisan food. We’ve looked at great beer and great food before, but a lot of good things are happening out there. In recent years, the effort, creativity and diversity going in to food menus and food/ beer pairings has reached the levels seen in brewing the beers. There are numerous new examples all over the Great Lakes region. And what at better place to truly experience such palat-able pleasures than at breweries themselves? In Search Of At Arcadia Ales in ar Battlecreek, MI typical bar food is replaced by finer items like seasoned lamb y that is prepared with pastry dough, or spinach with red onion marmalade. It takes time to make a great beers, but time is also applies to the food by smoking meats for 12 hours, hour like beef brisket, pulled pork or hand-pu made sausage, all made m at a the brewery. Jolly Pumpkin Artisan Ales has both a restaurant and brewery in Traverse City, MI and a café and brewery in Ann Arbor. In Traverse City you’ll find artisan pizzas with fresh dough p made ma daily, dough made with their beer. And instead of the expected toppings, you can choose items like aspara-gus, prosciutto and wild mushrooms. At the café in Ann Arbor, munch on truffle French fries and red chile marinated chicken nachos. Blue Heron Brew Pub in Marshfield, WI features numerous menu items with a Wisconsin i state st shaped logo to signify that they have sig ingredients sourced from ing within a 50-mile radius wit of M Marshfield to encour-age local dining. The meatloaf melt uses local mea ground beef braised in See New p. 4 By Tina Weymann Given the resiliency and surefootedness of the first F.X. Matt and his scions through four generations and counting, it’s possible to believe there’s a Matt family crystal ball. Plus grit, smarts, and passion. As treasurer and brewmaster, young F.X. transformed the flounder-ing Bierbauer Brewery into The West End Brewing Company, Utica’s most successful of 12 breweries as the 20th century dawned. Prohibition meant death to thousands of breweries, but at age 60 F.X. retooled, created interim production opportunities, like soda and malt beverages, and survived. They were ready to brew on day one follow-ing Prohibition’s repeal, and emerged strong. World wars brought hardship to all, and Matt bore its share. Heavy competition from the big national brewers took its toll on many regional See F.X. Matt p. 5 Savoring a fresh brew in the 1888 Tavern, F.X. Matt Brewing Company’s Victorian-themed tasting room, you travel back to an era when waistcoated gentlemen talked business by gaslight, over cigars and glasses of draught beer, delivered fresh from a nearby brewery by dray horses. “Nice” women wouldn’t be seen on a barstool. But that ain’t me, babe! When young Francis Xavier Matt left a promising career at the fabled Duke of Baden Braürei in Germany’s Black Forest region, his sights set on brewing success in the States, he could not have predicted beer’s ups and downs in the 20th and 21st centuries. Above: Brand Manager Nick R. Matt, CEO Nick O. Matt and COO Fred Matt of the FX Matt Brewing Co. PHOTO COURTESTY OF F.X. MATT ILLUSTRATIONS BY: HANS GRANHEIM Event Calendar .......................... 3 The Beer Queendom ................. 8 Homebrew: Pumkin Ale ............10 Beer Beacon: German Beers ...12 Jolly Giant ................................15 Map/Directory ......................18-23 Cooking with Beer ...................25 INSIDE State by State News Michigan .......... 14 SE Michigan ....16 SW Michigan ...17 Indiana .............24 Chicago ...........26 Illinois ..............27 Wisconsin ........28 N Wisconsin ...... 29 Minnesota .......... 30 Ontario .............. 32 New York ........... 33 Pennsylvania ..... 36 Ohio ................... 38

New Food, New Beer

Kristen Kuchar

Beer and pot roast in Edmund Fitzgerald gravy at Great Lakes Brewing Co. in Cleveland, OH.

For anyone who loves craft beer, the days of snacking on stale pretzels and nuts while enjoying a pint or two are long gone. And although they’re still enjoyed, classics like chicken wings, burgers and other typical bar fare are being upstaged by finely crafted artisan food. We’ve looked at great beer and great food before, but a lot of good things are happening out there. In recent years, the effort, creativity and diversity going in to food menus and food/ beer pairings has reached the levels seen in brewing the beers. There are numerous new examples all over the Great Lakes region. And what better place to truly experience such palatable pleasures than at breweries themselves?

In Search Of

At Arcadia Ales in Battlecreek, MI typical bar food is replaced by finer items like seasoned lamb that is prepared with pastry dough, or spinach with red onion marmalade. It takes time to make a great beers, but time is also applies to the food by smoking meats for 12 hours, like beef brisket, pulled pork or handmade sausage, all made at the brewery. Jolly Pumpkin Artisan Ales has both a restaurant and brewery in Traverse City, MI and a café and brewery in Ann Arbor. In Traverse City you’ll find artisan pizzas with fresh dough made daily, dough made with their beer. And instead of the expected toppings, you can choose items like asparagus, prosciutto and wild mushrooms. At the café in Ann Arbor, munch on truffle French fries and red chile marinated chicken nachos.

Blue Heron Brew Pub in Marshfield, WI features numerous menu items with a Wisconsin state shaped logo to signify that they have ingredients sourced from within a 50-mile radius of Marshfield to encourage local dining. The meatloaf melt uses local ground beef braised in their own beer, topped with sautéed onions, Wisconsin cheddar cheese and pickles on sourdough bread with a peach bourbon BBQ sauce.

Maple & Oats, Mustard & Ice Cream

Maple brown sauce glazed duck and flank steak marinated in Brown Trout Brown Ale are the types of items you’ll find at Great Waters Brewing Co. In St. Paul, MN. Or upgrade those chicken wings with their pork wings, which are pork shanks served with beer mustard sauce. At Lafayette Brewing Co. In Lafayette, IN they pair their menu items with their beers as often as possible to bring out the best in both. The Eastside bitter is paired with the fish and chips, which is Northern Atlantic cod coated in beer batter. They also suggest the Black Angus Oatmeal Stout with barbecue pork made with their original beer-b-q sauce.

Go to Three Floyds Brewing Co. In Muenster, IN and you’ll find truly unique, artisan foods such as smoked octopus with ramp pesto. For dessert, try the ice cream beer pairing which consists of Dreadnaught paired with a coriander ice cream, orange with Zombie Dust and maple with Robert the Bruce ale.

Chicagoland

The chef at Chicago’s Revolution Brewery butchers a pig every week from a local farm to ensure the freshest quality meat for their menu. The brewpub also works hard to ensure quality vegetarian dishes like a pecan crusted tofu that is served with rainbow chard, cremini mushrooms and a truffle mustard aioli. Beer is used in sauces and dishes throughout, and Eugene Porter and Rosa ale are used to make an ice cream. And of coarse, Piece Brewery and Pizzeria has a menu filled with New Haven style pizzas that range from normal to remarkable (start with goat cheese, clams and artichoke hearts). Their award-winning beers are a good accompaniment for the thin pizzas served either red or white sauce, with a simple olive oil and garlic.

Ohio’s Great Lakes Brewing Brewpub takes pride in cooking with locally made products. In fact, much of their produce is grown on their own Pint Size Farm and the Ohio City Farm, the nation’s largest urban farm, both operated by the brewery. You’ll also find naturally raised meats and wild caught seafood. Enjoy the local ingredients with entrees like the Butternut Squash Ravioli sautéed with brown butter, Swiss chard and walnuts. Many of the menu items are made with Great Lakes beers, as well as barbecue sauce and beerbatter made with Edmund Fitzgerald Porter, or bratwurst made with Dortmunder Gold.

Back East

At Brewery Ommegang in Cooperstown, NY their motto is “great beer deserves great their own beer, topped with sautéed onions, Wisconsin cheddar cheese and pickles on sourdough bread with a peach bourbon BBQ sauce.

Maple & Oats, Mustard & Ice Cream Maple brown sauce glazed duck and flank steak marinated in Brown Trout Brown Ale are the types of items you’ll find at Great Waters Brewing Co. In St. Paul, MN. Or upgrade those chicken wings with their pork wings, which are pork shanks served with beer mustard sauce. At Lafayette Brewing Co. In Lafayette, IN they pair their menu items with their beers as often as possible to bring out the best in both. The Eastside bitter is paired with the fish and chips, which is Northern Atlantic cod coated in beer batter. They also suggest the Black Angus Oatmeal Stout with barbecue pork made with their original beer-b-q sauce. Go to Three Floyds Brewing Co. In Muenster, IN and you’ll find truly unique, artisan foods such as smoked octopus with ramp pesto. For dessert, try the ice cream beer pairing which consists of Dreadnaught paired with a coriander ice cream, orange with Zombie Dust and maple with Robert the Bruce ale. New continued from cover food.” Their café features Belgian favorites to go along with their Belgian style ales. You’ll find authentic options like chicken cordon bleu crepes or frites served with dipping sauces like Abbey Ale cumin ketchup or mustard with Witte Ale and honey. And at The Brewerie at Union Station, PA they use their brews throughout the menu in things like a thick and creamy cheddar ale chowder, beer battered pickles, mussels steamed in a hefeweizen garlic broth and spent grain muffins made from mashed beer grain.

Good food enhances the beer and of course, good beer enhances the food. The evolution of both has resulted in an exhilarating, enjoyable experience for both the foodie and the beer lover. Chefs and brewers have a lot in common–they are both pushing the limits, trying new things, exploring new ingredients, and both use each other's worlds as inspiration.

Read the full article at http://glbnonline.brewingnews.com/article/New+Food%2C+New+Beer/1526728/178166/article.html.

F.X. Matt: 125 Years Of Beers!

Tina Weymann

1888, WHERE OUR STORY BEGINS

Savoring a fresh brew in the 1888 Tavern, F.X. Matt Brewing Company’s Victorian-themed tasting room, you travel back to an era when waistcoated gentlemen talked business by gaslight, over cigars and glasses of draught beer, delivered fresh from a nearby brewery by dray horses. “Nice” women wouldn’t be seen on a barstool. But that ain’t me, babe!

When young Francis Xavier Matt left a promising career at the fabled Duke of Baden Braürei in Germany’s Black Forest region, his sights set on brewing success in the States, he could not have predicted beer’s ups and downs in the 20th and 21st centuries. Given the resiliency and surefootedness of the first F.X. Matt and his scions through four generations and counting, it’s possible to believe there’s a Matt family crystal ball. Plus grit, smarts, and passion.

As treasurer and brewmaster, young F.X. transformed the floundering Bierbauer Brewery into The West End Brewing Company, Utica’s most successful of 12 breweries as the 20th century dawned. Prohibition meant death to thousands of breweries, but at age 60 F.X. retooled, created interim production opportunities, like soda and malt beverages, and survived. They were ready to brew on day one following Prohibition’s repeal, and emerged strong. World wars brought hardship to all, and Matt bore its share. Heavy competition from the big national brewers took its toll on many regional brewers in the 70s and 80s, and Matt’s was no exception. As recently as 2008 a horrible fire destroyed part of the brewery, including Matt’s bottling facility. Matt’s rebuilt, and used the tragedy as an opportunity to expand and modernize much of the operation.

Our fathers and grandfathers in these parts grew up with Schultz and Dooley, “spokesmugs” for the brewery’s flagship Utica Club; those mugs are now prize collectibles. The brewery remains proud of U.C.’s legacy: it was the first beer licensed for sale at Prohibition’s repeal, and held its own during those bleak decades when brewery numbers dwindled, survivors became bloated, and beer lovers despaired.

The Brewing Renaissance

In the 80s, with many regional brewers going out of business in the face of heavy competition from big national brewers, Matts made a decision to take economies of scale in a reverse direction. In 1986 they decided to make the best beer they knew how to make, and after nearly 100 years in business, they knew a lot. The Saranac line of craft beers was born, and the beer started winning medals immediately. Just this June, Saranac Pale Ale and Adirondack Lager both took gold medals at the 2013 United States Open Beer Championships, where judges from England, Canada and the US evaluated more than 2,500 beers from breweries around the world. Since them, the Saranac line has gotten better and bolder. Saranac Pale Ale, Adirondack Amber Lager, and Black Forest (a Schwarzbier way ahead of its time) gave many beer drinkers their first trip into the world of unique, flavorful beers. Their Black & Tan, made with Adirondack Amber and an Irish stout, was a massive hit. Since then, there have been an impressive 66 Saranac brews (and counting).

This year’s 12 Beers of Summer collection (regaled in “125th Anniversary” labels) hits the high notes. Session Ale (new!) And Kölsch honor the brewing traditions that Herrbraümeister Matt championed; Rye IPA, White IPA (FXM was first to brew the style; it’s now a regular in Saranac’s lineup), Pale Ale, and new Wild Hop Pils with luscious hints of pineapple from wild Yakima Valley hops, show what a great brewery can do in today’s fickle marketplace.

Innovations keep coming. The High Peaks series pushes the edge with unique beers like an imperial IPA brewed with 10 malts and 10 hops, an imperial stout and others (2013’s Wet Hop IPA may yet top my long-time favorite, the Baltic-style Chocolate Orange Porter). Now there’s a two-barrel pilot brewhouse for small and test batches of beers; the new system allows for greater flexibility and experimentation than would be possible in the brewery’s 500-barrel system.

Doing good … thanks!

Today, under the leadership of third-generation Nick and fourth-generation Fred Matt (and now with fourth-generation Nick R. Matt on stage), tradition and innovation also mean industry leadership, and community pride. We hopheads salute your pioneering hop-injection system! Your community thanks you for recycling nearly all your solid wastes, for funding and rehabilitating a full city block to house the anaerobic digester that converts wastewater into energy to help power your electrical operations, and for turning blight into beer all over Varick Street. And we cannot wait to visit the Biergarten and to sample your pilot “pro-am” collaboration with the 2013 NYS Homebrewer of the Year!

Summing up success, Fred Matt acknowledges his grandfather’s formula: making lagers and ales that please us lovers of beer, brewing them well, and taking a constant check on the collective beer lover’s pulse so as not to miss a beat.

Have a Pint On Us!

A 125th anniversary is nearly impossible for a U.S. brewery to achieve, so Francis X. Matt and his family invite you to share their joyful celebration! One of F.X’s 1914 recipes has been unearthed and recreated as Legacy IPA. Also available on draught, 16 oz. cans of Legacy will be added, gratis, to 12-packs of Pale Ale, White IPA, and Adirondack Trail Mix. Old meets new, the same way beer brewed in old-world 500-barrel copper kettles ends up in a new packaging and storage building powered by geothermal wells. And that’s not all—

Some of the brewery’s oldest and best friends are hosting “Tour 125” parties throughout the year–details are updated on the web. Saranac Thursdays concert (and beer!) events continue on busy, happy Varick Street, as they have for over 15 years, donating $400,000+ in proceeds to date to United Way. And the brewery continues to sponsor the Boilermaker 15K road race (and after party) each July.

Brewery tours (Monday through Saturday at 1PM and 3PM throughout the summer; Friday and Saturday at 1PM & 3PM in fall, winter, and spring), followed by a tasting in the 1888 Tavern.

Read the full article at http://glbnonline.brewingnews.com/article/F.X.+Matt%3A+125+Years+Of+Beers%21/1526741/178166/article.html.

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