Aw, the podcast that could have been. We traveled to Red Rock Brewing’s Tap Haus in Park City to record with the charming Kevin Davis and Kim Hardle over beers and fried green tomatoes, but alas, it wasn’t to be. Sometimes life doesn’t go as planned, and instead of biting into a thick slice of Red Rock’s carrot cake, you end up eating a bowl of ice cream with wheat germ sprinkles.
Welcome to episode 9 of the Crafty Beer Girls Podcast. We reflect on what went wrong with the last recording and toast 25 years of Red Rock Brewing with a much-needed glass of Paardebloem! Hey, we’ve got each other, right? As the night unfolds, beer from Boise’s Barbarian Brewing tells a story that conjures bizarre childhood memories. In addition, we discuss the new Sandy location of Slackwater, a new West Valley location of Pins & Ales, the state’s smallest brewery, Cerveza Zólupez in Ogden, and the first Zion Canyon Beer Festival that happened in October. Oh, and we drink stuff! We sip on a cocktail using organic craft soda from Taproot Soda, beer from SaltFire and O’dell, absinthe from Holystone Distillery, and a beer cocktail made with Porter’s Fire and entirely too much molasses. Cheers!
Yes, wheat germ sprinkles are a thing! Jenni isn’t crazy. Here’s a short article about wheat germ. Apparently, ketchup with potato chips is also a thing, so Lauren is also not crazy. Even matchstick eating is not unheard of. Oh the things you learn on the internet! It is associated with an eating disorder called Pica. Unfortunately, Mike was either crazy or mineral deficient. Sorry, Mike. We love you anyway.
New barrel-aged beers, Monolith Imperial stout (Grenache wine/rye whiskey barrels) from Proper Brewing, the bourbon barrel Kilted Harley Scottish ale from Salt Flats, and the Mobius Trip on Raspberries from SaltFire are available now.
If you are in the vicinity of Zion National Park, don’t forget to visit Zion Brewery and put the Zion Canyon Beer Festival on your calendar for fall 2020.
For the Sleepy Hollow cocktail, stay tuned for a new Fall/Winter Beer Cocktails article. The Oatmeal Cookie cocktail featured in this podcast will not be in the article, but watch for a new, improved recipe to appear on our social media platforms in the future.
Thanks to Mountain West Hard Cider “studios” for providing recording space. A big thanks to Mike “The Janitor” Millen for contributing, engineering, and editing the podcast. We’ll be taking a hiatus from the podcast for the holidays, but we’ll be back at it again in 2020!
Welcome to the new year and the first 2020 episode of the Crafty Beer Girls Podcast! Enjoy an in-depth discussion with the director of the Utah Consumer Coalition, Michael Druce, who invites you to join the movement in getting heavy beer (above 5% ABV) on draft in Utah. Learn why it could be a winning argument that even non-drinking conservative legislators can get behind. It has the potential to actually lower alcohol consumption, reduce the use of glass bottles and aluminum cans that impact our environment, and preserve the quality of our beer. Join this grassroots movement and say to Utah lawmakers, “Don’t fear the beer!”
Special thanks to Grinders 13 for hosting this recording of the Crafty Beer Girls Podcast. A big thanks to Mike “The Janitor” Millen for contributing, engineering, and editing the podcast.
This episode of the Crafty Beer Girls Podcast is all about Pink Boots! The organization that supports women in the brewing industry is gearing up to brew and release beers brewed with the 2020 Pink Boots Hop Blend. Our very own Utah chapter will be brewing a beer at Proper Brewing Co. on March 7th and hosting a tap takeover at The Garten on April 5th. Our guests, Jamie Burnham of Kiitos and Jacquie King of Roosters are the chair and co-chair of the Pink Boots Utah chapter. They join us to talk about the hop blend, the upcoming collaboration brew day, and the tap takeover event featuring beer from many of Utah’s breweries and even hopped cider from Mountain West Hard Cider!
If you are a woman working in the craft beer industry, please join your local Pink Boots chapter or consider starting one if there isn’t one in your area!
Thanks to Mountain West Hard Cider for hosting this episode of the Crafty Beer Girls podcast. Big hugs and thanks to Mike “The Janitor” Millen for recording and editing this podcast. We couldn’t do it without you!
As Utah’s craft beer scene continues to expand, it’s good to see breweries open in the lesser-served corners of the state. The historic pioneer town of Heber City, Utah just became a little less dry with the opening of Heber Valley Brewing Company in August of 2019. Now residents and visitors can stop in for a pint of locally made craft beer after a day of playing in the surrounding mountains. The brewery is a much-needed addition to the growing town as it develops into a welcoming destination and home to transplants from neighboring Park City.
Since the 2002 Winter Olympic Games in Salt Lake City, the Wasatch Back (eastern side of the Wasatch Mountains) has become a training hub for the US Ski Team. Park City was the site of multiple venues and hosted Olympic events at Deer Valley, Park City Mountain Resort, and the Olympic Park, home of the bobsled and ski jumping events. In addition, the nearby Soldier Hollow was host to biathlon, cross-country skiing and Nordic Combined events. These venues have attracted athletes and coaches who come to refine their sport in a world-class setting. As it happens, some of them enjoy craft beer, and when it’s time to retire, the next chapter just might include opening a brewery.
Greg Poirier and Clint Jones (left to right)
That’s the story of Clint Jones and Greg Poirier, co-owners of the Heber Valley Brewing Company. As long-time friends and colleagues from the world of ski jumping, Clint and Greg decided to extend their relationship into a business venture. Together, they boast long resumes that include several Olympic Games. Greg was a coach for the US Nordic Combined Ski Team for five Olympics, including the 2010 Vancouver Games when the team won a gold and three silver medals. Clint was a ski jump specialist who competed in Salt Lake 2002 and Torino 2006 before retiring and becoming a coach himself. Despite moving in the same circles, Greg never actually coached Clint. “I always followed him because he was a hot shot little ski jumper from Steamboat,” explains Greg. When Clint retired from the sport, Greg tapped him to be a coach for the National Sports Foundation, Park City’s Nordic ski club. “Essentially he was my first boss,” says Clint.
As it happens, there are benefits to traveling the world for competition. An appreciation for craft beer can be indulged in during downtime, something athletes and coaches can share and bond over. “Beer has a way of bringing people together. A lot of the best memories [and] times you have, there’s beer involved,” says Clint. Many of their comrades have also ended up in Heber, due to its proximity to Park City and lower cost of living. “It’s a ski-jumping/beer world here,” says Greg. Besides the knowledge of beer, Clint found his travels abroad rewarding in another way. He met his Belgian wife, who was working as a hill worker at the 2010 Olympics. Through her he not only found happiness, but also experienced new facets of the beer world. “Being married to a Belgian, and getting to spend some time in Belgium, helps a little bit with the street cred of brewing beer,” Clint laughs.
Clint Jones does all the brewing at Heber Valley Brewing, including a few Belgian styles. He started homebrewing at a fairly young age and, owing to the engineering example he had from his father, enjoyed the constant modifying of processes and systems that comes with it. He brewed all the beer for his wedding, and some for a friend’s wedding, to prepare for the opening of the brewery. He also was able to visit New Smyrna Beach Brewing Co. in Florida to try his hand at commercial brewing with his friend (and partner) Chis Coyle. “Up until this year, ski jumping has been my life, and now beer has replaced that,” Clint reflects. “It’s a really cool pursuit of knowledge and experience. No matter how long you spend or how many batches of beer you brew, you’re always learning something, and there’s something you can tweak and make better the next time.”
As I chat with both Clint and Greg, it’s apparent that the passion is there. That passion has fostered the creation of an excellent brewery, one that looks to have a bright future in a growing town that was missing something, until Heber Valley Brewing came along. Located right on Main Street, next to the visitor center, the brewery offers a casual hangout where folks can meet up and relax after a day of work or play. “There’s a really good community already building around the brewery,” says Clint. “A bunch of like-minded skier, mountain bike, or fly fishing kind of people that go out and do their thing during the day, stop in here for a beer, and they’re meeting other people that they never would have met before.” Many of the locals have joined the Mug Club, where they get their own personalized mug to keep at the brewery along with a hat, t-shirt, and 21 oz pours for just $5.50.
The small 3 ½ barrel brewhouse keeps eight taps flowing with something for everyone. Clint brews beer that provides an authentic flavor experience while still allowing for the unexpected twist here and there. “I think it’s fun to experiment a little bit, but I also like to try to do some more traditional styles,” he says. The easy-drinking Cold Fusion Kölsch is made in the conventional way while the Lone Pine Pale Ale, brewed with spruce tips, and the Bombegranate Sour, offer some bolder options for more adventurous palates. They don’t currently have a bottling or canning line, but they do have a can seamer that allows them to fill 16 oz cans to-go. They also hand bottle (or can) select batches of high-point beer available to-go from the brewery.
I was lucky enough to get some of the last of the Citrocumulus Hazy IPA from Heber Valley Brewing during my visit. This trendy style is brewed by many, but not always successfully. I was surprised to see the fledgling Utah brewery attempt it so early on, but Clint evidently knows what he’s doing. The beer is slightly sweet and bursting with the juicy citrus flavors common to the New England-style IPAs. I’m frankly impressed by the quality of all the beer I tried at HVBC. There is obviously a lot of care and skill applied to the brewing of each batch. They are certainly an asset to the Utah craft beer scene!
Heber Valley Brewing Company is looking forward to getting more involved in local community events like the summer outdoor concerts, SkiJoring, and even ski jumping. They already hosted an Oktoberfest celebration at the brewery this past year and look forward to a repeat of that in 2020, as well as adding a more permanent outdoor patio area to it’s taproom. HVBC is especially excited to participate in this year’s Utah Brewers Guild Collaboration Beer Fest where they’ll be able to team up with other local breweries and begin to mesh with the rest of the brewing community. While they look to slowly grow their brewery, Greg and Clint are for the time being content to remain a small, local spot. Clint expresses his aspirations, “I don’t think either of us got into this to make millions of dollars. It’s like, make good beer, develop a cool little community down here, and slowly build the business.” Sounds like they’re well on their way!
This is not the article I had planned to write. Earlier this month on the weekend of International Women’s Day (March 8th) the ladies of the Utah chapter of the Pink Boots Society and the Hop Bombshells Homebrew Club gathered separately to brew their collaboration beers using the 2020 Pink Boots hop blend. The Pink Boots Society Utah chapter brewed a Zwickelbier at Proper Brewing Co. while the Hop Bombshells made a rye pale ale at SaltFire Brewing Co. Both beers, along with several others brewed by local breweries using the same hop blend, would have been served at the Pink Boots Tap Takeover event at The Garten on April 5th. In the wake of the coronavirus pandemic currently sweeping the globe, plans have changed.
Hop Bombshells Homebrew Club
What a weekend it was! I spent two days in a row brewing with amazing women at two different local commercial breweries. We enjoyed each other’s company while lovingly completing each step of the brewing process in anticipation of the final product. Little did we know how much would change and how quickly. It was the last weekend the state of Utah would enjoy precious normalcy. Just a few days later, the governor announced that there should be no gatherings of 100 or more people for the time being. Sporting events, concerts, and other events were all canceled. So, the Pink Boots of Utah were compelled to make the heartbreaking decision to cancel the tap takeover.
Over the past two weeks, we’ve seen a complete transformation of the brewing industry as it struggles to adapt to the latest rules and restrictions. On March 17th, all restaurants and bars were ordered to close for dine-in services, leaving many businesses out of options. While they can offer food and drink to-go, Utah’s alcohol laws are preventing many breweries from selling their products. As if Utah liquor laws weren’t confusing enough, we’re now seeing breweries, taprooms, and brewpubs with different sets of rules that vary according to the types of licenses they hold. If they serve food, they can offer that food for takeout and even curbside service. But, when it comes to alcoholic beverages, things get a bit murky.
It seems the DABC has relaxed some rules in order to allow businesses to sell packaged beer to-go. For example, Red Rock Brewing is now able to sell bottled beer to-go (but only 5% ABV or higher) from their downtown location instead of just from the beer store located at their production brewery. Beer-centric restaurant, The Bayou, received approval to sell packaged beer of 5% ABV or lower to-go. The caveat for buying beer to-go is that you must go inside to get it (no curbside sales). But what about draft beer? Some places can fill crowlers and growlers (some are only filling new glass), and others are forced to sit on their draft beer debating whether to go through the intensive process of getting the label approval required to package it. One popular Salt Lake brewery specializing in draft beer, Fisher Brewing, has closed its doors completely until further notice.
As this crisis unfolds, Utah’s craft beer community is coming together to support each other and local breweries. We can’t take for granted that our favorite places to eat, drink, and hang out will still be there when this is all over. If you can, order takeout from your favorite restaurant or brewpub, and be sure to stock your fridge with beer to-go from local breweries, distilleries, and cideries. Buy gift certificates for future use to help them keep their cash flowing. Call ahead or check social media for specifics on what is being offered. Uinta Brewing has put together a website (utahbeerstores.com) in support of all Utah’s breweries to help people locate where to buy beer and cider throughout the state. You may also consider purchasing a “Salt Lake Strong” t-shirt in support of the local business of your choice.
Distilleries are also stepping up to the plate. With hand sanitizer in short supply, distilleries have been using their alcohol to produce and distribute sanitizer to those in need. Ogden’s Own Distillery is now making “Five Wives Sanitize” (instead of Five Wives Vodka) for sale to the public and has donated some of it to hospitals and health care workers. Sugar House Distillery is also producing sanitizer and giving it to retirement centers and anyone who needs it. Pick up a bottle at their store front for free (additional bottles $4), and leave a tip to be donated to unemployed bar and restaurant workers via One Small Miracle and Utah Restaurant Association. Salt Flats Spirits and Outlaw Distillery are also making and distributing hand sanitizer while other distilleries are looking to make it as they are able to source ingredients.
Living through this past month has been surreal and strange, but it’s heartening to see so many reaching out to help wherever they can. Those Pink Boots collaboration brew days seem like a lifetime ago, and I wonder if the public will ever get to taste the beer we made. Epic Brewing was able to release their Pink Boots offering, Imperial Pink Ale, so pick a bottle up at their shop. I expect the beer we made at Proper, Zwickeled Pink, will be available at some point as it has a label and can be canned. We’ll have to wait and see about the rest. We will let you know if any more become available. A portion of the sales of these beers will benefit the Pink Boots Society in support of women in the brewing industry.
Here is a list of local breweries and what they are offering. Visiting the brewery directly gets money in their pockets right away. We’ve noted which breweries are only filling new glass growlers. We will try to update this list as changes are made, but circumstances are shifting daily so you may want to call ahead before you go. We appreciate all our breweries for helping us stay sane and all the craft beer drinkers out there doing what they can to sustain them.
Avenues Proper: takeout food with curbside pickup, call or order online, beer to-go inside, no growler fills
Proper Burger: takeout food with curbside pickup, drive-thru coming soon, call or order online, food delivery via DoorDash, PostMates, GrubHub, Uber Eats, purchase beer to-go from bottle shop next door
Beer Store open: beer to-go, growler fills
All brewpub locations (Downtown, Kimball Junction, and Fashion Place) offering takeout food with curbside pickup (call to order, order online from Fashion Place), bottled beer to-go at downtown location only, online store (merch, gift cards)
All locations open for takeout food with curbside pickup, online ordering, food delivery (25th Street and Layton), beer to-go, growler and crowler fills
Brewpub in Springdale is open for takeout food, growler fills, and food delivery within Springdale. Station II in St. George is filling growlers. Online store
We’re still here, still surviving. From the number of marks etched on my walls, I see it’s been 25 days since Utah’s bars, restaurants, and breweries were ordered to close to help stop the spread of the coronavirus. Some have been able to convert to take-out food service and maintain to-go beer sales, but others have found that staying open under these conditions is not safe or sustainable. We hold out hope that all our breweries will be able to weather the storm and re-open when the crisis has passed. As the days go by, we do what we can to survive by eating and drinking our way through this pandemic.
In the past two weeks, we’ve seen some breweries that were open after the shut-down, like Strap Tank Brewery and Bohemian Brewery, make the hard decision to close their doors until further notice. For some businesses, it’s difficult to justify keeping staff at work when sales are down drastically and there are very real health risks involved with continuing operations. Those who do remain open, may be doing so to keep workers on the job who stand to lose needed income and health benefits. Even so, laying off employees has been unavoidable for most.
As a massage therapist, I was forced to close my practice two weeks ago. Without my main source of income, it’s been difficult to support local breweries as much as I’d like. I am fortunate that Red Rock Brewery, despite an ongoing hemorrhaging of their cash flow, has decided to continue to pay the Crafty Beer Girls to write this blog. For that, I am truly grateful. They are doing what they can to continue to support as many of their employees as possible by keeping all three restaurant locations (downtown, Park City, and Fashion Place) open and serving take-out food for curbside pickup. Not only that, but Red Rock has been discounting the food 50% to support those in the community, like me, who may not be able to afford to eat out now. Believe me, when you’re sick of cooking at home, a takeout meal seems heaven-sent! Beer is available to-go from the downtown pub and Beer Store.
My husband and I ordered takeout from the Fashion Place location earlier this week for a respite from our daily meal preparations. I was happy to learn the health of every employee is continuously monitored, surfaces are wiped down with bleach, hands are washed, and gloves are changed constantly. Orders and payments are taken over the phone. When customers drive up to pick up food, a worker wearing a mask comes out to deposit the order in the trunk or back seat of their vehicle. You can do your part to protect them by wearing a mask yourself and making sure that your trunk or back seat is available to them, so they don’t have to come in close contact with you or other passengers.
In general, Utah’s breweries are doing a great job providing safe places to purchase their wares and adapting to our new reality. I’ve been able to make some rounds to pick up a few freshies to enjoy from home. Here are some of the highlights.
If you’re feeling lonely, let this hazy IPA keep you company. Packed with Idaho 7 and Citra hops, it’s a party in a bottle! After a few sips of your new pal, you’ll be ready to conquer isolation like a boss.
Pink Boots are out!
In addition to the Imperial Pink Ale from Epic Brewing, there are now three more beers made with the 2020 Pink Boots hop blend (Azacca, El Dorado, Idaho Gem, and Loral) available to the public. Red Is the New Pink, a hoppy red ale, is available at Kiitos Brewing in 16 oz cans. This Is Fine, a rye pale ale brewed in collaboration with the Hop Bombshells Homebrew Club, is available at SaltFire Brewing in 16 oz cans. Pink Boots Have More Fun blonde ale is available in crowlers from Uinta Brewing. Although they all use the same hop blend, each beer has a personality of its own that brings a little something different to the flavor profile.
Birthday Suit Blackberry Lemon Tart from Uinta Brewing
Spending some time outdoors doing yard work during the quarantine? The world may be on hold, but the seasons are still changing. If you’ve managed to work up a sweat, this light, refreshing blackberry lemon tart ale with lactose is just the thing. It’s not a punch in the mouth, but it will get those taste buds tingling!
Bigger is better with this 12.5% ABV Belgian quad. It’s rich and complex with notes of cherries, raisins, brown sugar, and a touch of clove. If the world is feeling a bit scary, wrap yourself in the warm, sweetness of this beer, and let that slow, creeping buzz embrace you.
I splurged on a bottle of this whiskey finished in barrels that formerly housed Furlong, the bourbon barrel-aged Imperial stout from Red Rock. Following the Boilermaker Series from Sugar House Distillery has been quite the journey! In my previous articles on the Boilermaker Series (Whiskey Aged in Beer Barrels? and The Boilermaker Series from Sugar House Distillery), I explore what happens when distilleries use beer barrels to finish whiskey. The process adds a whole new layer of complexity to bourbon. Number 4 is my favorite so far. Bold flavors of chocolate, maple, pecan, and spice finish nicely with a touch of coffee and tobacco. I do recommend drinking it alongside a bottle of Furlong. I like how the whiskey brought out notes of maple and pecan in the beer I hadn’t noticed before.
If you don’t already have a bottle of the latest Boilermaker, it is sadly sold out. But some has been set aside for Red Rock and a few other bars and restaurants, so you will be able to enjoy it when this is all over. Something to look forward to!
There are many other amazing beers being released every week during this period of quarantine. Please follow your local breweries on social media to stay informed on the latest. If you can, drop by and grab a few fresh, cold ones to get you through these tough times. Remember to wear a mask and keep a safe distance from workers and other patrons. We can survive this. Beer is the answer!
Here is a list of local breweries and what they are offering during this time of quarantine due to the coronavirus pandemic. Visiting the brewery directly gets money in their pockets right away. We’ve noted which breweries are only filling new glass growlers. We will try to update this list as changes are made, but circumstances are shifting daily so you may want to call ahead before you go. We appreciate all our breweries for helping us stay sane and all the craft beer drinkers out there doing what they can to sustain them. Please let us know if you see any errors. Thank you!
Bottle shop open: beer to-go, high-point growlers (growler exchange program only takes Epic growlers), pre-order beer online for pick up, online store (merch, gift cards)
Bottle shop open: cider to-go (curbside available), virtual happy hour Saturdays at 5:30pm (check Facebook), offering homemade face masks to the public
Avenues Proper: takeout food with curbside pickup, call or order online, beer to-go inside, no growler fills
Proper Burger: takeout food with curbside pickup, drive-thru coming soon, call or order online, food delivery via DoorDash, PostMates, GrubHub, Uber Eats, purchase beer to-go from bottle shop next door
Beer Store open: beer to-go, growler fills
All brewpub locations (Downtown, Kimball Junction, and Fashion Place) offering takeout food with curbside pickup (call to order, order online from Fashion Place), bottled beer to-go at downtown location only, online store (merch, gift cards)
Bottle shop open: beer to-go, growler fills (new glass only, can return for refund within 30 days of re-opening), curbside service, online store (merch, gift cards)
All locations open for takeout food with curbside pickup, online ordering, food delivery (25th Street and Layton), beer to-go, growler and crowler fills, virtual tastings (check Facebook)
Bottle shop open: beer to-go, canned cocktails, bottled spirits, no growler fills, house-made hand sanitizer available, order online for pick up (hand sanitizer can be shipped)
Brewpub in Springdale is open for takeout food, growler fills, and food delivery within Springdale. Station II in St. George is filling growlers. Online store
When stuck at home with dwindling funds, the time has come to finally put a dent in that dusty hoard of bottles you have stored in the cellar. I love collecting all the new beer releases from local breweries, but that habit has produced what feels like an insurmountable stockpile that really ought to be enjoyed before it has passed its prime. Although some beer ages well, there is a limit to the number of years any beer should be allowed to remain tucked away. It can be interesting to observe how beer changes over time, but the longer you wait, the higher the chances it has reached over-the-hill status. Yes, I know you are saving them for a special occasion, but too often the perfect moment to pop the cork never seems to come. What better occasion is there than the end of the world? You can’t take ‘em with you when you go, so drink up!
Paardebloem 2016 Vintage – Red Rock Brewing
The name of the beer is Flemish for “dandelion” in reference to the dandelion greens used for bittering. The Belgian-style ale is made with hand-toasted Pilsner malt, grains of paradise, fresh peaches, and of course, dandelion greens instead of hops. The beer spends a year in chardonnay barrels before being blended and bottle conditioned with Champagne yeast. For more on the process, read Lauren’s Paardebloem article from 2016. There is a reason this beer sells out so quickly on release day.
If you are going to age a beer, this one does wonderfully! Bottle conditioning is great for the aging process because there is live yeast in the bottle still working and adding complexity to the beer. As I sip it, I notice the delicate fruit notes and esters from the yeast are going strong along with a delightful lemony tartness and dry, oak finish. There is just a touch of bitterness at the end from the dandelion greens and some subtle hints of spice. Life always seems a little bit brighter when I open a bottle of Paardebloem.
When it comes to birthdays, Uinta Brewing sure knows how to party! Since 2012, when the brewery celebrated its 19th anniversary, there has been a new special “Birthday Suit” released to mark the occasion. The beer is different each year, but they have typically been some form of sour ale. Sour ales can age rather well because they often have wild yeasts and microflora that help flavors evolve over time. This vintage brewed with plums and a traditional Belgian abbey yeast strain, fared rather well. The intensity of the sourness faded to reveal a sweeter base behind the essence of tangy dried fruit and funk. Thanks to Uinta for giving us this gift every year, and many happy returns!
Big Bad Baptista 2016 Vintage – Epic Brewing
For years Epic Brewing has been brewing the popular Big Bad Baptist Imperial Stout made with coffee and cocoa nibs then aged in whiskey barrels. I have been a big fan myself and wrote an article, Big Bad Baptist for Dessert, back in 2015. Rich, malty beers with high alcohol content tend to hold up well to age, but coffee can be a different story. Best case scenario, the coffee only fades a bit, but sometimes it can develop a bell pepper flavor. Best to be a bit more conservative when aging coffee beers.
In 2016, Epic began to release variations of the original, including Big Bad Baptista. This version, inspired by Mexican coffee, has vanilla and cinnamon in addition to the coffee and cocoa nibs. There have been other BBB variants since, but this remains one of my favorites! Since this bottle is about 4 years old, I was worried that it might have deteriorated, but was pleasantly surprised. The sweet, boozy stout still has very detectable spices and vanilla notes. What a treat!
All About Apricot – Two Row Brewing
Released in May of 2019, this chardonnay barrel-aged Brett farmhouse ale made with apricots, is the youngest beer in this lineup. Brettanomyces (Brett for short) is a wild yeast that really takes its time but can add unique and multifarious flavors to a beer. Brett beers are fun to cellar because they are ever changing. In my experience, they almost always get better as the yeast refines the quality of the beer. That has certainly been the case with this beer! I tried All About Apricot just after it released and enjoyed it, but the months have taken it to another level indeed. The layers of fruit, funk, and light, floral tartness are a joy to the palate. It finishes dry with oaky tannins and the tang of apricot skins. An absolutely gorgeous beer!
If you are curious about Brett, check out these other Crafty Beer Girls articles!
This is a 2016 special release of Boulevard’s popular “Rye on Rye”, a tawny rye ale aged in Templeton rye whiskey barrels. The Sazerac version is a nod to the classic New Orleans cocktail consisting of rye whiskey, a sugar cube, and Peychauds bitters, served in an absinthe-washed glass, and garnished with a lemon peel. To mimic the flavors of a Sazerac cocktail, the beer was brewed with cinnamon, cardamom, and star anise to simulate the absinthe and bitters along with lemon peel in the boil. Although I was hard-pressed to detect the lemon peel, I did get the desired impression of drinking a Sazerac. The rich, full-bodied beer is sweet and boozy with a spicy backdrop and finishes with notes of black pepper.
If you too have a stash of aging beer waiting for an excuse to be dusted off and enjoyed, what are you waiting for? There is no time like the present to see if the years have been kind or if you’ve missed the window of perfection. Cellaring beer is a neat experiment, but don’t hide those beauties away for too long. A beer collection won’t keep forever.
As of May 1st, Utah officially moved into the moderate risk “orange phase” of the Governor’s multi-tiered approach to reopening the state as it begins to stabilize from the coronavirus crisis. Although positive coronavirus cases continue to accumulate, state leaders appear to be looking to find a balance between public health and safety and mitigating the economic damage caused by the pandemic. But, moving from red to orange level risk protocols does not mean returning to normal. There is a long way to go before anything resembling normalcy can exist again. If there is any certainty to cling to, it is this – the virus will be with us for the foreseeable future and we will need to learn to live with it.
Proceed with Caution
Drinking my first “moderate risk” pint
While Utah was operating in the red (high risk phase) restaurants, bars, and breweries were not allowed to be open for dine-in or on-premises consumption. Instead, the focus has been on takeout and to-go sales while some establishments opted for full closure. With the new moderate risk directive going into effect, these businesses are now allowed to reopen for dine-in if they adhere to strict guidelines designed to minimize the risk of spreading the virus. But it is up to each individual business to decide whether they feel they can do that safely.
Even with detailed guidelines issued by the state, there are many circumstances that cannot be anticipated, and there is much focus on keeping customers safe, with perhaps less emphasis on the protection of workers serving those customers. For example, staff are required to wear masks while customers are not. All Utahns have been encouraged to wear face coverings in public, even when maintaining the suggested 6 feet of distance from each other. Doing so helps keep the respiratory droplets of the wearer from traveling through the air to others. Of course, one cannot wear a mask while eating and drinking, so it must be removed for that purpose. But many are leaving masks at home entirely when going on outings, particularly when they will be consuming food and drink.
Plenty of space at Bewilder Brewing
For some businesses, the risks are still too high to justify opening for dine-in and have opted to continue with takeout and curbside service. The Bayou issued this statement explaining why they will be holding off for now. Others, like Bewilder Brewing, have decided to proceed with opening under the restricted conditions. Whether a business chooses to open may depend on their individual circumstances. Bewilder has a large, airy space with a patio, and plenty of room to spread out. They are also a very new brewery and likely less able to weather an extended closure financially. I stopped by for a pint and felt reasonably safe doing so, but everyone will need to decide for themselves whether they feel comfortable with the risks of eating and drinking out.
As we navigate this strange, new world in which an ongoing pandemic is our reality, it is important to make good decisions for both ourselves and our community. This will be more important as we venture out of our homes and back into society. Consider whether you or someone in your household are deemed high-risk for coronavirus and err on the side of caution whenever you can. Think of protecting others as well as yourself. Wear a face covering over your nose and mouth when you go on a beer run or to a restaurant or bar, and only remove it when you are actively eating or drinking. Maintain at least 6 feet of distance from anyone not in your household (including friends) and avoid crowded spaces. Continue to stay home as much as possible and get takeout food and beer to-go as often as you can. These businesses need our support now more than ever as the weeks of pandemic survival tick by.
I know we are all anxious to get back to normal. Living in isolation and deprivation is taking a toll on us. Let’s do what we can to be vigilant so that we can ride it out and avoid setbacks that could prolong the misery. We cannot remove all risk, but we can do our part to minimize it for everyone. Someday we will all be sitting together again remembering when. What stories we’ll have to tell!
To end things on a positive note, here are some highlights from the past two weeks.
Two more beers using the 2020 Pink Boots hop blend were released, including the one brewed by the entire Utah chapter at Proper Brewing. This was our last hurrah before everything shut down on us, as described in Circle the Boots: Utah Breweries Stay Strong Amid Coronavirus Pandemic. Zwickeled Pink, a German-style lager, doesn’t smack you in the face with hoppiness, but artfully highlights the hop blend while remaining crisp and refreshing. Available to-go at Proper. Fisher Brewing has crowlers of their Pink Boots pale ale for off-site consumption. If you’re dying to taste the hop blend in all it’s glory, this one’s for you! Remember that a portion of proceeds go to support the Pink Boot Society and women in the beer industry.
Grid City Beer Works
Of all the breweries in Utah, Grid City had the worst luck when it came to the consequences of coronavirus. Set to open the very week of the shut-down, their dreams of starting off with a bang were dashed like a broken bottle of beer on the pavement. They remained shut through most of April, but finally opened for takeout food and crowlers to-go on April 23rd. Beer is now also available in 16-ounce cans so get on down there and support Utah’s newest brewery!
Cinco de Mayo!
This year it fell on a Tuesday, so tacos may have been in order. But it was also the day Red Rock Brewing unveiled a new barrel-aged beer, the festive Nuevo Leόn! Take a tart lime gose, age it in a tequila barrel, and you’ve got a unique beer with a lot of character. I love the way sweet notes of vanilla from the barrel played with the salty sour flavor of the traditional German-style gose. Nuevo Leόn is sold out at the Red Rock Beer Store but will be available at the pubs when they reopen for dine-in, and can also be found at the newly reopened Slackwater Pub & Pizzeria.
Lazy Days
As we slowly ease ourselves into shorts weather, the summer beers are hitting the shelves. RoHa Brewing Project has a new session beer for such times called High on the Hop Lazy IPA. It’s swimming with hoppy layers of floral, citrus and tropical fruit, sweet grainy malt, and a bitter finish. Get it to-go at RoHa and your local grocery or convenience store.
There’s a whole lot more happening in the Utah craft beer scene so get out there and purchase those essential beverages in support of your local brewery!
Bewilder Brewing is one of Salt Lake’s newest breweries, but owners Ross Metzger and Cody McKendrick have been part of the brewing community for years. The childhood friends opened Salt City Brew Supply in 2011 to serve local homebrewers, and they have played a big role in cultivating Utah’s brewing culture ever since. Opening their own brewery was the next logical step in their partnership, but it hasn’t been easy. They have had to overcome obstacles at every turn, including a global pandemic that forced them to close their doors just three months after opening. But they take each challenge in stride, learning to adapt along the way.
Cody McKendrick and Ross Metzger
Running a successful homebrew supply chain, with a second location (Ogden City Brew Supply) in Ogden, has been quite the training ground for running a brewery. Cody and Ross have developed skills that go beyond running a business and brewing beer, and they haven’t stopped acquiring knowledge. “When we opened Salt City Brew Supply, we were still learning what we don’t know. I mean we’re still learning that today,” says Ross. Expanding their education included participating in the BCJP (Beer Judge Certification Program) and hosting the tasting exams required for certification. They also offer Homebrew 101 class and Intro to All-Grain classes for those ready to get into homebrewing or take it to the next level.
Their contributions to homebrewing don’t end there. To provide an avenue for brewers seeking feedback vital to brewing better beer, Salt City Brew Supply organized Lagerpalooza, a lager only homebrew competition hosted by Bohemian Brewery. Each year, the previous year’s “Best in Show” winner has the opportunity to brew their recipe on the commercial system at Bohemian Brewery. The Pro-Am brew is canned and released to coincide with the Lagerpalooza competition scheduled for National Homebrew Day. It is also eligible to be entered in national Pro-Am beer competitions. Salt City Brew Supply, and now Bewilder Brewing, are great friends to local homebrewing clubs like the Hop Bombshells and Lauter Day Brewers, offering meeting space, discounts on supplies, and soon the chance to brew on their commercial system. The new brewery has become a space for hosting classes, off-flavor tests, and the latest homebrew competition, Utah Brew Fest.
Hop Bombshells Homebrew Club meeting
When Bewilder Brewing opened in mid-December, they were not yet legally allowed to brew on their system. Their manufacturing license was set to kick in on January 1st. The delay was one of many setbacks the business owners faced as they worked to open on a limited budget, but luckily Ross and Cody have made many friends in the brewing industry over the years. Local breweries, 2 Row Brewing, Bohemian Brewery, Strap Tank Brewing, Toasted Barrel Brewery, Wasatch Brewery and Kiitos Brewing, invited the pair to brew collaboration beers on their systems to fill their taps for opening day. The assortment of brews made for one of the most unique openings I have ever attended. You could sense the cooperation and support Utah’s brewing community has for one another.
As they develop their own repertoire, Bewilder hopes to focus on German lagers and English pub-style beers. First up on the new system was an ESB (extra special bitter), a style not currently trending, but appreciated by beer nerds, and great for educating others on traditional beer styles. However, with business being affected by the coronavirus pandemic, the concentration has been on brewing what is likely to sell. “We haven’t really been able to flex our muscles on the German lagers and English-style pub beers like we want to,” Cody explains. “We need to get beers out that people will make a trip to us to drink.”
Irish Lager
Coming up with new beers to brew should not be a problem for Bewilder. “The last nine years of having a homebrew shop has been research and development for recipes for the brewery essentially. So, we have no shortage of recipes to pull from,” Ross tells me. He pitches in on the cellar side of things while Cody does most of the brewing. “He sort of has a knack for coming up with recipes on the fly,” says Ross. The skill comes in handy for a brewery that has had a rather rocky start.
Bewilder’s original business plan was to sell pints over the bar and did not call for much packaging. With the forced shut-down during the COVID-19 crisis, plans have changed, and timelines have been moved up. They purchased a crowler machine and are looking into getting a canning line. They have also applied for a packaging license to allow for coolers up front stocked with to-go beer for sale. “We’re changing our model a little bit to meet the needs of what’s going on right now,” says Ross.
Longanisa: Filipino-style sausage
That includes embracing takeout food. There were originally no plans to offer carry-out, but the amazing food of Bewilder’s head chef, Justin Field, can now be enjoyed at home. The small kitchen specializes in handmade sausages, inspired by countries around the world, crafted with locally sourced ingredients. The pub plans to introduce new rotating sausages, paired with pickled items from the region, that coincide with beers being released. Customers can also pre-order and buy the sausages raw and ready for grilling at home, another plan accelerated by the present times. Bewilder also serves vegetarian options like their meatless bratwurst and grilled portobello mushroom sandwich.
As Utah begins to loosen restrictions and allow businesses to reopen, Bewilder was one of the first breweries to allow customers to return for dine-in. Their spacious location in a historic downtown building, formerly Club X, lends itself well to social distance dining. The newly opened patio offers plenty of fresh air with hanging plants for ambiance. The brewery is working on filling their taps with a variety of beers and hopes to lure people back with their new Sunday brunch menu and weekday lunch specials. You will also start seeing Bewilder beer on tap at beer bars and restaurants like Lucky 13 and Slackwater.
Although new to the scene, Bewilder Brewing already plays an important role in Utah’s brewing community that goes beyond making and selling beer. Their roots in homebrewing drive an ambition to promote education and a thriving beer culture within the state. Help them continue in their quest by supporting them through the tough times. Stop by Bewilder for a sausage and a pint or beer and food to-go!
Yes, wheat germ sprinkles are a thing! Jenni isn’t crazy. Here’s a short article about wheat germ. Apparently, ketchup with potato chips is also a thing, so Lauren is also not crazy. Even matchstick eating is not unheard of. Oh the things you learn on the internet! It is associated with an eating disorder called Pica. Unfortunately, Mike was either crazy or mineral deficient. Sorry, Mike. We love you anyway.
Welcome to the new year and the first 2020 episode of the Crafty Beer Girls Podcast! Enjoy an in-depth discussion with the director of the 
As of May 1st, Utah officially moved into the moderate risk “orange phase” of the Governor’s multi-tiered approach to reopening the state as it begins to stabilize from the coronavirus crisis. Although positive coronavirus cases continue to accumulate, state leaders appear to be looking to find a balance between public health and safety and mitigating the economic damage caused by the pandemic. But, moving from red to orange level risk protocols does not mean returning to normal. There is a long way to go before anything resembling normalcy can exist again. If there is any certainty to cling to, it is this – the virus will be with us for the foreseeable future and we will need to learn to live with it.
