brewfest 2013

2 Garden City BrewFest 2013 • Missoula Independent

PILLARS OF CIVILIZATION

The ancient Sumerians worshipped the beer they made and praised the Goddess Ninkasi for the miracle of fermentation.

Beer is a staple of civilization.Worship the Goddess.

NINKASIBREWING.COM BREWED IN EUGENE, OR

rates aslow as2 .49%

APR*

autoLoans

APR*

Federally insured by NCUA.

WWW.MTFIRST.COM | 1.800.731.4385

RICKY MUSTANGWANTS YOU

TO DRIVE SAFELYTO DRIVE SAFELY

* APR= Annual Percentage Rate. Loan rates available on approved credit. Loan rates are subject to change without notice. Rates displayed are the lowest available to qualified borrowers. Your rate may be higher, and will be determined by the loan type, applicable fees, model year, the terms you request, the amount you finance, and your credit history. Rate does not apply on internal refinances. Membership requirements may apply.

Garden City BrewFest turns 21 this year, and the MissoulaDowntown Association and our 465 members welcome you toCaras Park for this annual rite of spring in Missoula.

BrewFest is the oldest and largest beer festival in Montana.This year we offer a fresh lineup of beer includingsome from breweries whose kegs have yet to betapped in Caras Park. The new tasty offeringsunder the tent for your sampling include some ofthe best from Grand Teton, Goose Island andElysian breweries. Our local favorites are going toimpress you with special drafts you’ve never tastedbefore.

It wouldn’t be a huge festival in Caras Parkwithout the top-notch local music and food that ourcommunity is so proud of. This year’s slate of musical acts—The BoxCutters, The Hasslers and Shakewell—will have you dancing whileyou’re sipping.

BrewFest is once again the grand finale ofMissoula Craft Beer Week, a weeklong celebra-tion of our booming microbrew industry thatincludes innovative, fun and altogether thirst-quenching activities. Ryan Newhouse ofMontanaBeerFinder.com and Alan McCormick ofGrowlerFills.blogspot.com have put months ofwork into planning a full slate of events and weraise our glasses to them.

This event is made possible through the generos-ity of our amazing sponsors. MDA is so thankful to FlatheadLake Brewing, the Top Hat, Bayern Brewing, the Trail 103.3,Missoula Independent and Montana Headwall for partneringwith us this weekend. When the party wraps up in Caras Park,we encourage you to go up the street to see the impressiveremodels at the Top Hat and Flathead Lake Brewing Co.

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

all day, and if you live near the University, you can catch the U-Dash home free of charge. Local cab companies will also behappy to escort you home. The MDA offers free soda and waterto all designated drivers at BrewFest, so please identify yourselfupon arrival to receive a DD wristband from one of our volun-teers at the entry gate.

Speaking of volunteers, it takes 150 people to staff thisevent. We appreciate our team who works tirelessly for hours to

keep the beer and wine flowing, circulate the tokensand keep the park clean.

The beer starts flowing at high noon onSaturday, and we have nearly 70 different kegs tosample. We’ll also have a dozen wines from winer-ies across the Pacific Northwest uncorked for tastingand, of course, a variety of food to purchase.

One of the most unique things about this eventis the Beer Judging and Awards Program providedby the beverage connoisseurs at Zoo CityZymurgists, Missoula’s local home brewers’ club.While the Zymurgists smell, swirl and taste thisyear’s BrewFest selections, the winning beer of theZymurgists’ Community Brew Competition will beon tap. Proceeds from the sale of the CommunityBrew go to a Missoula nonprofit organizationselected by the club members.

As you flip through the pages of this pro-gram—brought to you by our friends at theMissoula Independent—you’ll learn more aboutwhat we’re serving at BrewFest this year andwhat activities are taking place during Craft BeerWeek.

We look forward to seeing you all in CarasPark on Saturday, May 4. Come early for thebest selections!

Melanie BrockActing Executive DirectorMissoula Downtown Association

Welcome to the 21st annual Garden City BrewFest

photo by Chad Harder

Garden City BrewFest 2013 • Missoula Independent 3


Photo by Cathrine L. Walters

This week marks the return of MissoulaCraft Beer Week, a diverse collection ofevents celebrating craft beer in the GardenCity. Last year, 25 events took place aroundMissoula over five days. This year, beer hasbeen the central ingredient in a wide arrayof fun, food and even dance.

Missoula Craft Beer Week kicked off lastSunday with the Draught Works “Bacon n’Beer” breakfast, pairing a choice of eightbreakfast-inspired beers (such as BaconOatmeal Gwin Du Stout, Cinnamon &Raisin Shadow Caster Amber Ale andChocolate Milk Stout) with all-you-can-eatbacon and sausages (also made fromDraught Works grain-fed pork) and otherlocally sourced breakfast goodies.

Other events on tap included a showingof the 1983 comedy Strange Brew, starringRick Moranis and Dave Thomas, presentedby Big Sky Brewing and the Top Hat, aswell as a special Run Wild Missoula beerrun and a learn-to-brew event at SummerSun Brew Supply.

The Downtown Dance Collective hostedfour nights of dance and movement classes,topped off with an after-hours beer social(the last class is Thursday evening. Call541-7240 for more information). Also onThursday is the Ninkasi “Iron Man” event at

the Rhino, where a Ninkasi rep will iron ona Ninkasi patch to whatever suitable itemone brings in.

Coming up on Friday is mechanical bullriding at the Iron Horse, a brewery bus tourand Kettlehouse’s Double Haul IPA—FourWays—at the Rhino.

Saturday’s events start with a beerbrunch at the Old Post, followed by the rai-son d'être: the Garden City BrewFest atCaras Park. During the festival, participantscan enter the inaugural “craft beerd” contest(for a suggested donation of canned foodfor the Missoula Food Bank), where the best“craft beerd” can win a year of growlerfills, courtesy of Big Sky Brewing. Guestjudges from Missoula’s Hair Headquartersfor Men will crown the most worthy facialhair for this and other prizes.

Missoula Craft Beer Week was createdby two local beer bloggers, AlanMcCormick (GrowlerFills.blogspot.com)and Ryan Newhouse (MontanaBeerFinder.com). The events would not be pos-sible without the support from its title spon-sors—Draught Works Brewery, SummerSun Brew Supply and the MissoulaDowntown Association.

For a full list of events, visitwww.MissoulaBeerWeek.com.

Beer Week Celebrates All Things Beer

by Ryan Newhouse, MontanaBeerFinder.com

photo by Michelle Gustafson


Looking beyond the barley, hops and yeastby Alex Sakariassen

Montana’s craft beer industry has ram-bled through a host of trends in recentyears. First came the hops craze, withdrinkers lining up to taste the latest andgreatest IPAs, double IPAs and triple IPAs.Then, in 2011, the Montana Legislatureupped the legal alcohol content of localbrews, opening the door for high-octanesnifters of barley wines and imperial stouts.

The next evolution of Montana’s beerpalate is already well underway. Brewersfrom across the state are currently diggingthrough industry magazines, talking to theirpeers or simply casting a curious eye overthe wares at the nearest farmers market.Why? The answer is simple: flavor. Maybeyou’ve noticed a hint of melon in a paleale, or a note of vanilla in your porter. It’snot a mistake. Many of our craft breweriesare growing more bold and creative by the

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

Crazy mindsTony Wickham at Bitter Root Brewing

has a small cask sitting in his brewhouse ofan experimental brew he’s nicknamedSimon and Garfunkel. Inside, five gallons ofthe brewery’s Session Pale Ale are steepingin a mixture of sage, rosemary and thyme.Wickham’s not sure exactly how it’ll tasteyet, or even if it’ll be any good. But he’shaving fun finding out.

By now the Hamilton brewery’sHuckleberry Honey Ale rings a bell withwestern Montana drinkers, the brewery’s

A touch of flavorphoto by Cathrine L. Walters

photo courtesy Jason GoeltzTony Wickham, Bitter Root Brewing


first batch having been bottledback in spring 2011. The recipewas Wickham’s first foray intofruit beer, or any beer utiliz-ing ingredients beyond thetypical barley, hops andyeast. “It went sowell and so goodthat I started usinghoney in someother recipes,”Wickham says, “andit’s just gone fromthere.” Now Wickham’s even brewingsmaller experimental batches through hisnew cask program, an Americanized takeon a traditional English style of conditioningales. Since January, he’s brewed beer withpeaches, cherries, peppers, apple cider,vanilla beans and dates. “You name it,we’ve been trying it,” he says. “Whateverour crazy minds can come up with, we’llgive it a shot.” Some haven’t turned outquite as Wickham hoped. One batchinvolving chiles proved to be an“acquired taste.” But other ingredi-ents, such as toasted macadamianuts, have hit the taproom like hur-ricanes.

“Our quickest one that wentwithin two hours was our toastedmacadamia nut oatmeal stout,” Wickhamrecalls. “It tasted just like a macadamia nutcookie that you’d dunked in stout and milk.”

Wickham sees the popularity of BitterRoot’s cask program as an indicator of amore sophisticated Montana beer drinker’s

palate. “Everybody’spalate is getting used tothese wonderfully flavorful

microbeers and craft beers,and they’re just wondering

what else you can do, what’snew, what’s next,” Wickhamsays. “It helps keep the brewersstimulated, and helps keeps ourcreative juices flowing.”

With that in mind, Wickhamhas partnered with Bitter Root’s

chef, Mike King, to pair his weeklycasks with whatever the kitchen is servingup. That’s where the Simon and Garfunkelcomes in. Ideally the beer will complement ameal or two this spring, Wickham says, andhelp emphasize the connection he continuesto draw between Bitter Root beer and flavor.

“I’ll ask the chef, ‘What’ve you gotin the kitchen? What’ve you got in thefreezer? What’ve you got in the cool-er?’” Wickham says. “My mind juststarts reeling, trying to figure out,‘Could I do something with that?’ It’s a

mad blur in my head sometimes. Itreally keeps me interested, keepsme on top of my game, keeps mysenses sharp.”

On the mapCherries are as familiar to the

Flathead Valley as skiing, grizzly bears and,of course, beer. That the fruit would find ahome in local pint glasses was probably aninevitability. For Tim Jacoby at FlatheadLake Brewing, cherries are playing into a

ChapmanHome Brew

Lolo Peak Winery inc.

2330 S. Higgins Ave., Missoula, MT 59801 (46°50’56.93”N113°59’50.09W)

406-549-1111 [email protected] www.chapmanhomebrew.com

We are the Western Montana Source for Information, Supplies,

Books & Equipment

Anyone can

Make

Beer, Wine,

Cheese,

Liqueur &

Vinegar

in their

HOME!

APPEARING:May 3 & 4: The Burlesque

Assassins;The Crystal Theater

May 17: Alan Lane & TheDodgy Mountain Men;

The Top Hat

June 8: Pin Up Class withBettina May from NYC!; TheDowntown Dance Collective

June 15 & 16: Hot RodLewie’s Rock Creek Rod Run;

Rock Creek Lodge

June 21: Bespeak SummerSolstice Party;

The Missoula Winery

July 11: A Burly-Q DinnerTheater w/ Paco Fish from

Boston!; The Top Hat

July 21: A Burly Q Review;Crush Wine Bar in Whitefish

facebook.com/cigarettegirlsburlesquephoto courtesy Patrick RecordTim Jacoby, Flathead Lake Brewing

deeper desire to introduce western Montanato one of his favorite beer stylings, theBelgian sour.

Flathead Brewing tapped its first keg ofMontucky Sour Cherry Brown last summer,and the recipe took off. The first batch for2013 is still aging, Jacoby says, and whilelocals took a liking to the brewery’s IPAslong ago, recently the calls from drinkershave been of a fruitier nature.

“Everyone’s been asking,‘When’s the cherry done?When’s the cherry done?’”Jacoby says. “I give them a littleprogress report, but it’s not done ’til it’sdone.” The process takes a particularlylong time because the beer is aged in oldwine barrels, secured from the brewery’sneighbors. Jacoby’s had the latest batchgoing for eight months already, and does-n’t expect to tap it for a while yet. Ideallyhe’d like to ramp up production, even bot-tle the brew. The public’s response sincethat first batch goes a long way in affirm-ing Jacoby’s belief that Flathead Brewingcould put a cherry sour ale “on the map”in Montana.

The Valley has a lot more to offer whenit comes to nontraditional recipes. Jacoby’salready used cherries to balance the flavorsin his first few batches of Belgian red andbrown sour ales, and the sugars in cherryjuice have naturally carbonated a number ofrecipes, he says. But the Flathead Valleyalso boasts bountiful crops of apricots,apples and pears, and brewers are con-stantly talking to one another about fresh,local ingredients.

“I do have a few recipes in the wingsthat we just don’t have time to deal withyet,” Jacoby says. “One is from a tribalelder down in Polson ... So I’m going to try,with his help, to source all these naturalingredients from this area.”

Jacoby adds that particular recipe couldhave promise in the national awards ring,given that there’s a specific category forindigenous brews.

The growing interest of craft beerfanatics in experimental styles

in part prompted

Flathead Brewing to open a bigger facilitynear its humble Woods Bay headquarters.They announced an official location thisspring, the old bowling alley in Bigfork, andwork is already underway to get new tanksinstalled by mid–summer. Demand forFlathead Brewing’s flagship beers—namelyits Centennial IPA—have made the moreexperimental side of the operation a chal-lenge, Jacoby says. “Our beer has caughton really well, and now we’re struggling tokeep up with demand.”

Once the new facility is up and running,however, Jacoby anticipates he’ll have moretime for trial and error on smaller batches inWoods Bay. “Then we’ll be trying all kindsof crazy stuff,” he says.

Deconstructing a pintLast summer, one question kept coming up

at the Kettlehouse Brewing Company’s MyrtleStreet taproom in Missoula: What the hell is aRandall pour? Beer came spilling out of tapssmelling faintly of Dixon melons, basil, freshcone hops, cranberries and orange slices. Anew flavor greeted patrons nearly every twoweeks, upping the appeal of flagship brewslike Fresh Bongwater and Honey Hefe.

The idea was originally pioneered byDogfish Head Brewery in Delaware,explains Kettlehouse head brewer Paul Roys.It’s simply a filtration system set up betweenthe keg and the tap that sends beer cascad-ing through whatever mix of ingredients a

brewery wants to try. “It’s a way for usto take our base beers, add somethingfun and exciting and do a really smallbatch,” Roys says.

The Randall pour caught on quick.When Roys poured Cold Smoke through abatch of fresh Flathead cherries, thedemand was high enough to warrant a sec-ond go. Roys predicts the combo will makean appearance again this summer, along-side whatever else the Kettlehouse crew canthink up.

“The possibilities are endless,” Royssays. “Cinnamon sticks, vanilla beans, tea,ginseng, you name it. My favorite Randallbeer was the raspberry basil.”

Randall is just the tip of the icebergwhen it comes to nontraditional flavors inbeer at the Kettlehouse. Since opening asecond brewing location on the Northsidein summer 2009, the brewery has releasedseasonals and special one-off brews at analarming rate. The Posh Chocolat Porter,which hits taps every Valentine’s Day, nowoutsells Kettlehouse’s normal OldeBongwater Porter. Coffee and even spicedtea have been used to pep up numerousrecipes from the Kettlehouse stable.

“Between the Randall offerings, the caskprogram, our normal beers and the season-als and one-offs and everything, we did 70or 80 different flavors of beer last year,”Roys says.

The company’s Northside taproom con-tinues to operate a wildly successful caskprogram. The process has allowed theNorthside taproom to accent a flagshipbrew with additional ingredients such asstrawberries and pepper, huckleberries,grapefruit, and cilantro with lime.

“The German purity law is all fine andgood, but the American craft industry has


photo by Cathrine L. WaltersPaul Roys, Kettlehouse Brewing


really been the pioneer in using the wholepantry,” Roys says. “I love walking down tothe market in the summertime, seeing the dif-ferent fruits, looking at local honeys,smelling roasting peppers.”

With so many possibilities at hand, howdo brewers like Roys decide what to trynext? “I try to see the pint glass in the endand deconstruct it,” he says. “It’s still prettynerve-wracking. We don’t do a five-gallonbatch and see how we like it. Five hundredgallons are coming out the other end, andthat’s a small batch.”

Hitting the right notePaul Marshall and Jeff Grant didn’t

waste much time in jumping onthe flavor wagon. Missoula’sDraught Works Brewingonly opened in fall2011, and already thebrewery has a well-established weeklycask night featuringan ever-changing lineof new—and some-times bizarre—beers.

“Missoula’s beerpalate in general is assophisticated as you’regoing to find anywhere,”Marshall says. “People areinto new things. Cask Wednesdayis really popular because people arelike, ‘Hey, that’s something new and differ-ent that I’ve never tried before. Let’s getafter it.’”

Draught Works has tried it all: chocolatenibs, chipotle peppers, coffee, vanillabeans, oak chips. Marshall and Grant haveeven become fans of grains of paradise, atiny African pepper used so subtly thatdrinkers probably didn’t realize it was there.None of these ingredients have entered thebeer lightly. They’re not looking for a “bombof flavor,” Grant explains, but simply anoth-

er note in an otherwise already solid brew.“We often remind each other that just

because you can add something to abeer doesn’t mean you should,” Grantsays. “There’s a lot of untraditional ingredients that, in my mind, you don’tneed to do it just because you can.Having a quality, drinkable beer is mostimportant.”

That said, Draught Works kicked off thisyear’s Craft Beer Week with nothing lessthan a cask-brew bomb. The Bacon n’ Beerbreakfast April 28 featured eight stand-alone beers, ranging from coffee and lattestouts to a cinnamon raisin amber and a

blueberry cream ale. The whole thing wasinspired by breakfast, Marshall

says, and the smorgasbordof ingredients exclusive

to the a.m. hours.“We’d be liars if

we said that wasn’tjust about fun,”

Grant says. “It’salmost like an

amusement park ofbeers.”

Like with otherbreweries in western

Montana, Draught Works’constant flurry of flavorful

one-offs is a not-so-subtlerecognition of the bounty this

part of the state offers. Partnerships withBlack Coffee Roasting, Posh Chocolat,Flathead cherry farmers and Bitterroot Valleyhoney producers have been integral to thistrend of enhanced experimentation. Casksand Randall pours have freed brewers towork with smaller batches, removing thefear of wasted kegs and lost revenue. Andfor Draught Works, at least, the risk of get-ting a recipe wrong is far outweighed bythe prospect of getting one right.

“If we blow it and produce a dog, it’sten gallons,” Marshall says. “We’ll live.”

photo by Alex SakariassenPaul Marshall, left, and Jeff Grant, Draught Works


by Mike Hoffer, Zoo City Zymurgists

Full disclosure: I’m a hophead. I love theflavor, the aroma and the bitterness of hopsin beer. I love finding that double IPA (IndiaPale Ale) that blows your head off with thefirst sip. And I know I will find a lot of hopsat this year’s Garden City BrewFest.

We live next to the second largest hopgrowing region in the world. In 2012,according to the nonprofit Hop Growers ofAmerica, hops were grown on approximate-ly 31,000 acres in Washington, Idaho andOregon. That represents 37 percent of thetotal hops grown in the world, withGermany edging us out by 1 percent. Nowonder you can’t turn around in a bar herein Missoula without hitting Northwest paleales and IPAs galore.

The three characteristics of hops are bit-terness, flavor and aroma. The bitternesscomes from alpha acid resins; flavors andaromas come from hop oils. Hops also helpkeep beer from spoiling and limit the bacte-ria that turn a beer from a refreshing bever-

age into something that is only good forcleaning rust off your pickup.

Hop bitterness in a beer is measured byIBUs, or International Bittering Units. Whatsurprises many beer drinkers is that theirmalty porter has almost as many IBUs astheir favorite pale ale. The bitterness issmoothed out by the sweetness of the malt.While IPAs are hop heavy, not all of themare bitter. An IPA might have a high IBUnumber but also have a big malt presenceto balance the hops. Or a brewer might usetechniques to make flavor and aroma thestar of an IPA.

Hops are graded by their alpha acidpercentages. Hops like Nugget, Magnumand Warrior are in the 13 to 17 percentalpha acid range and are great for bitteringa beer. Other strains like Cascade, Amarilloand Kent Goldings boast percentages rang-ing from 4 to 9 percent, and are used forboth bittering and aroma. Hallertauer, Perleand Saaz are traditionally used in lagers,

with their alpha acid ranging from 3 to 9percent.

Besides choosing the correct hops fortheir beer, brewers control bitterness, flavorand aroma by adding hops at differenttimes during the brew process. Hop addi-tions start when the wort—a liquid of fer-mentable sugars—begins to boil. Hop resinsare not very soluble in water and need along, vigorous boil before they give up thegift of bitter.

A brewer wants to steep hops used forflavor and aroma like a delicate tea. In mostrecipes, flavor hops go into the wort with15 minutes left in the boil, and aroma hopsgo in at the very end of the boil. Brewerswill also dry hop their beer. This is the addi-tion of hops into the fermenter a few days toa few weeks before bottling or kegging.

Hop flavors and aromas are oftendescribed as floral, piney, spicy, woody orearthy, and likened to citrus, black currant,grapefruit, melon, grape or lemon. Many

brewery websites list the hops in their brewsso you can see what is used in your favoritebeer. With the multitude of hop varietiesand the innovative ways of adding them tobeer, it is as much an art as a science. It isthis art that allows us, the beer drinker, tohave so much fun finding the right beer withthe right combination of hops at the GardenCity BrewFest.

If you are not a hophead, push your lim-its a bit and try some pale ales or even acouple of IPAs. Inhale the aroma first andtry to identify the scent. When you take yourfirst sip, welcome the bitterness and thenenjoy the flavor. Decide for yourself if thebrewer achieved a balance that makes thebeer taste good to you. With a little knowl-edge of hops, you might find that hoppybeers do have a place in your fridge.

And if you are a hophead and find thatbeer that blows your head off, please hollerfor me. I’ll be right over.

The science of hops


A guide to Montana beer drinkers

Here in western Montana, you can’t drink beer withoutrecreating. And you really shouldn’t recreate withoutdrinking beer. Our love of local brews is matched

only by our fierce devotion to everything outdoors. Smallwonder then that so many craft beers bear recreation-inspired names—Shadow Caster, Cold Smoke, Face Plant,Panty Dropper Pale Ale—or that so many breweries churnout specialized beer gear for all our various and sundrysporting pursuits. In short, Montana’s breweries have suc-ceeded in blurring the line between working out and drink-ing. We couldn’t be happier.

The Powder Hound

The Surfer

Choice brew: Great Northern’s Snow Ghost

Choice vessel:Stainless steel growler,to keep that cold

beer colder

Choice beer gear:Kettlehouse softshell jacket and

a Bayern Face Plant cap

Bomber pilots in World War II used to paint bombson the sides of their planes, one for each missionthey flew. Skiers aren’t much different, only it’sbrewery stickers instead of bombs and skisinstead of planes. Beer is as vital to a day onthe slopes as a good wax job and a stick ofBurt’s Bees lip balm. It calms nerves on thesteeps, kills time on the lift and keeps themuscles working fluidly. When the shred-ding’s done and those knees are scream-ing, powder hounds flock by the dozens tothe nearest brewery, where the only differ-ence between a chairlift and a barstool isthe distance to the ground.

Choice brew: Kettlehouse’s EddyOut

Choice vessel: Nalgene growler,to protect the beer from those shore-line stumbles

Choice beer gear: Columbiaboard shorts from Big SkyBrewing and a Madison Rivertrucker hat (from that rad week-end on the Gallatin)

Think it’s a coincidence that the K-house isjust a few blocks from Brennan’s Wave?Okay, maybe it is, but don’t tell the nearest surfer. Their world revolves aroundwhitewater, and when they aren’t rippingdown the Gorge or steeping in theBitterroot, they know there’s only oneother way to cool off: Toss back a brewand regale landlubbers with tales from lastyear’s Lochsa River Festival. The only gripein the surfer life is that there aren’t any kayak racks outsidethe taprooms.

The Disc ChuckerChoice brew: Big Sky’s Summer Honey

Choice vessel: Anything that fits in a koozie

Choice beer gear: Folf discs from Blackfoot Brewing

Nothing works up a thirst like a hot afternoon on Blue Mountain. But humans have two handsfor a very good reason, and it isn’t so they can spend all day typing in an office. Disc golfcourses are constantly teeming with craft beer fanatics of all shapes and abilities, their discbags filled to the brim with aluminum. Hauling all that liquid weight from basket to basketmakes for a much more intense workout. Sure you could probably throw under par if you justset the can down for a moment, but where’s the challenge in that?

by Alex Sakariassen • illustrations by Jonathan Marquis


2013 Garden City BrewFest Beer Selections

Crisp AppleCider

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

5.0%

Bud Light Golden in color with delicate aromas of malt and hops. Subtle and fruity with citrus notesand a fast, clean finish. 4.2%

Shock TopLemon Shandy

A unique, small-batch hybrid of unfiltered Belgian wheat beer brewed with sweet cider to produce a brew that’s crisp, refreshing and flavorful. 5.2%

Beer Brew Facts ABV(Alcohol by Volume)

Ang

ry O

rcha

rdCi

der,

Ohi

oA

nheu

ser-

Bus

chSt

. Lou

is, M

o.

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

6.5%

Dump TruckSummer Bock

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

6.0%Bay

ern

Bre

win

g,M

isso

ula,

Mon

t.

Big Sky Brewing’s rank in thenational Brewers Associa-tion’s list of top 50 U.S.

brewing companies, based on 2012beer sale volumes.

47 Ounce-per-person limit onMontana taprooms.48 States that legally allow

homebrewing. Mississippibecame the latest to legalize

the practice this spring, leavingAlabama the nation’s lone holdout.

49

2013 Garden City BrewFest Beer SelectionsBeer Brew Facts ABV(Alcohol by Volume)

MooseDrool

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

5.3%

Power WagonWheat Wine

Our American-style wheat wine is brewed with three different types of wheat comprising53% of the total grain bill. Gold-amber in color, this ale has rich notes of wheat bread andhoney-like sweetness. Fruity esters and an alcoholic warming compliment the distinct hoparoma of mango, lemon and pine. Truly a unique beer.

11%

Big

Sky

Bre

win

g Co

., M

isso

ula,

Mon

t.

Red DreadImperial Red Ale

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

9.0%

HuckleberryHefeweizen

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

5.0%Bit

ter

Roo

t B

rew

ing,

Ham

ilton

, Mon

t.

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

6.0%

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

5.6%Bla

ckfo

ot B

rew

ing,

Hel

ena,

Mon

t.



TongueThai-ed

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

8.5%

Blu

e M

oon,

Gol

den,

Col

o.

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

3.9%

FreshSqueezed IPA

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

6.5%

Des

chut

es B

rew

ery,

Ben

d, O

re.

ScepterHead IPA

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

6.9%

Thee UglyBumper

This English-style IPA is characterized with a medium-high hop bitterness and a medium-high alcohol content. English hops contribute to an assertive earthy, herbal and floral flavorderived from the use of caramel and Munich malts. 6.9%D

raug

ht W

orks

,M

isso

ula,

Mon

t.

SuperfuzzBlood Orange

5.4%ElysianLoser

Light tropical flavors balanced with a crisp malt-hop finish. 7.0%Elys

ian

Bre

win

g,Se

attl

e, W

ash.

GlacierCentennial IPA

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

7.5%

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

8.6%

Flat

head

Bre

win

g,B

ig F

ork,

Mon

t.

FlatheadCherry Ale

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

5.5%

Old FaithfulPale Golden

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

5.3%Bitch Creek

ESBBitch Creek perfectly balances big malt sweetness and robust hop flavor for a full-bodied,satisfying mahogany ale. Like the stream for which it is named, our Bitch Creek ESB is full ofcharacter. Not for the timid. 6.0%G

rand

Tet

on B

rew

ing

Co, V

icto

r, Id

aho

Gla

cier

Bre

win

g,Po

lson

, Mon

t.

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

Craft breweries in Mon-tana—the second most percapita in the nation, with

roughly one brewery for every24,390 residents.

41 Craft breweries in Vermont.Vermont has the most percapita, with roughly one

brewery for every 23,186 resi-dents.

27 Montanans employed atcraft breweries in 2011.340



WildHuckleberry

Lager

A light lager blended with real Montana huckleberry juice. Not bitter or overly sweet.Extremely refreshing. 4.6%

Tea Pale Ale A refreshingly citrusy, floral pale ale infused with Earl Grey tea leaves. 5.25%Gre

at N

orth

ern,

Whi

tefi

sh, M

ont.

312 UrbanWheat

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

4.4%

HonkersPale Ale

Inspired by visits to English country pubs, Honkers Ale combines a spicy hop aroma with arich malt middle to create a perfectly balanced beer. Immensely drinkable, Honkers Ale isnot only a beer drinkers can trust but one they’ll look forward to.

4.3%Goo

se I

slan

d B

eer

Co.,

Chic

ago,

Ill.

BeltianWhite

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

5.3%

Great FallsSelect

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

5.3% Har

vest

Moo

nB

rew

ing,

Bel

t, M

ont.



SummerfootPale Ale

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

6.0%

MeditationAle

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

7.0%

Hig

herg

roun

d B

rew

ing

Co.,

Ham

ilton

, Mon

t.

Dry-HoppedEddy Out

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

5.5%

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

7.0%

Ket

tleh

ouse

Bre

win

g,M

isso

ula,

Mon

t.

WailuaWheat

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

5.3%

Kon

a B

rew

ing

, Kai

lua-

Kon

a,H

awai

i

Little Sumpin’ Sumpin’

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

7.5%

Lucky 13 Alt We all loved this new look on our favorite gal. A twist on our Lucky 13 recipe, this ImperialBlonde Ale—big on the Amarillo hops, but lightened up on the malt side—turned into amondo blonde for summer. 8.3%

Lagu

nita

s B

rew

ing

Co.,

Peta

lum

a, C

alif

.

SummerShandy

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

5.0%

Lein

enku

gal’s

,Ch

ippe

wa

Falls

, Wis

.

Miner’s GoldHefeweizen

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

5.2%

TumbleweedIPA

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

6.6%

Lew

is a

nd C

lark

Bre

win

g,

Hel

ena,

Mon

t.

BourbonBarrel Stout

Bourbon Stout is aged three months in 18-year-old Elijah Craig bourbon barrels. It is servedin 8-ounce snifters only to enhance the aromatic experience of our fans. 6.0%

RasbeeryWheat

Rasbeery Wheat is a smooth, refreshing brew. The fruitiness is at the forefront with this style.A low alcohol content and crisp finish make this our most session-able offering. 4.0%Lo

ne P

eak

Bre

win

g,B

ig S

ky, M

ont.





Salmon FlyHoney Rye

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

5.6%

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

6.35%

Mad

ison

Riv

er B

rew

ing,

Bel

grad

e, M

ont.

HighlanderBeer

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

4.6%

Mis

soul

aB

rew

ing

Co.,

Mis

soul

a, M

ont.

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

5.2%

Shift PaleLager

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

5.0%

New

Bel

gium

Bre

win

g,Fo

rt C

ollin

s, C

olo.

BabylonDouble IPA

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

9.1%

OatmealStout

A rich, complex oatmeal stout with just enough hops to balance the copious quantities ofdark-roasted malts, and the addition of oatmeal for a creamy smooth drinkability. 7.2%N

inka

si B

rew

ing

Co.,

Euge

ne, O

re.

HaybagAmerican

Hefeweizen

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

5.5%

TramwayRye PA

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

6.4%

Phili

psbu

rg B

rew

ing,

Phili

psbu

rg, M

ont.


North ForkTraditional

Cider

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

7%

Darby PubCider

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

5%Mon

tana

Cid

erW

orks

, Sul

a, M

ont.

Barrels of beer producedby the Beaver CreekBrewery in Wibaux in

2011. Beaver Creek brewed just 68barrels in 2008.

650 Barrels of beer pro-duced by Big SkyBrewing in 2011—the

equivalent of nearly 2.5 million sixpacks.

46k Barre l s o f beer produced by al lM o n t a n a c r a f t

brewers in 2011—an 18-percentincrease over 2010.

103k

June 29th • 10AM to 2PM

Register online at the kingfisherflyshop.com or sign up at the shop and see the most complete line of

women’s fly gear in town. All participants are automatically entered into the

drawing for a Winston Joan Wulff Favorite

fly rod.


549-6106 • 422 Madison • Missoula

www.gcpm-mt.com


Captain Sig’sNorthwestern

Ale

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

6.0%

Rog

ue A

les,

New

port

, Ore

.

MicaMaibock

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

8.0%

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

6.8%Qua

rry

Bre

win

g,B

utte

, Mon

t.

RedhookAudible Ale

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

4.7%

Red

hook

Seat

tle,

Was

h.

Beers on tap at the 2013Garden City Brewfest.66 Estimated pounds

of malted grainused annually by

small brewers in Montana, overhalf of which is grown in- state.

6 millionTotal craftbreweries inthe U.S. as

of March 2013.

2,416



S. HemisphereHarvest Fresh

Hop Ale

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

6.7%

TorpedoExtra IPA

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

7.2%Sier

ra N

evad

a.,

Chic

o, C

alif

.

Holy MoleStout

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

8.5%Bourbon Barrel

Fred’s RedImperial Red Ale aged five months in fresh Jim Beam bourbon barrels. Brewed with seven

hops varieties and doubly dry hopped. Strong caramel malt profile with a charred bourbonaroma and intensely balanced piney sweetness.

8.5%

Tam

arck

Bre

win

g C

o.,

Mis

soul

a, M

ont.

Mountain ManStrong Ale

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

6.8%

Sky FireAmber Ale

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

5.3%The

Fron

t B

rew

ing

Co.,

Gre

at F

alls

, Mon

t.



WidmerAlchemy Ale

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

5.8%

WidmerCitra Blonde

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

4.3%Wid

mer

Bro

ther

,Po

rtla

nd, O

re.

LoquaciousDuck

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

8.5%

White BarkWheat Ale

White Bark Wheat Ale is a classic Bavarian wheat beer called Weiss Bier or hefeweizen inGermany. This beer is brewed with a special yeast from southern Germany which lendssome banana and clove flavors. These flavors are created naturally by the yeast; there are noadditives. Only certified organic wheat and barley malts are used. Brewed with a doubledecoction mash in the tradition of German brewmasters.

5.6%Wild

woo

d B

rew

ing,

Stev

ensv

ille,

Mon

t.

Total craft beersales in millionsfor Montana in2011.

$26.1 Bottles reused andrefilled by BayernBrewing since the

brewery started operating its bottlewasher in June 2012.

432k Economic contribution byMontana’s brewing indus-try in millions, according to

a study by the Bureau of Business andEconomic Research last fall.

$50


2013 Garden City BrewFest Wine SelectionsWhite Wine Selections

Red Wine Selections

Fleur de LysMissoula WineryMissoula, Mont.This blend is made of PinotGris, Chardonnay, Riesling,Gewurztraminer andSauvignon Blanc. Notes ofhoneysuckle and flowershighlighted with greenapple and mint perfume.

Prosecco BrutZardettoVeneto, ItalyItaly's "Champagne,”Zardetto makes some ofthe best Prosecco in theworld. Simple, fragrantand light with fine, delicatebubbles. Perfect for anyoccasion.

H3 ChardonnayColombia CrestWalla Walla, Wash.This award-winning Chardonnayfrom the Horse Heaven Hillsvineyards has beautifully inte-grated flavors and aromas ofapple, pear, cream and spice.Lush with balanced acidity. Agreat food wine.

GetawayTen Spoon

Missoula, Mont.A unique blend of PinotGris and Geurztraminer,Getaway is the perfect

escape. Hones, rose petals,kiwi and a touch of spice

show the best of theseAlsatian varieties.

Acrobat Pinot GrisKing Estate

Eugene, OregonA perfect warm-weather

wine with floral aromas anda hint of pear. Round mouth-

feel and flavors of apricotand melon, with a softly dryfinish. Easy to enjoy with a

variety of lighter fare.

Sauvignon BlancWaterbrook

Walla Walla, Wash.Vibrant aromas of key lime

and lemongrass layered withflavors of kiwi and tangerine.

Mouthwatering with brightacidity and a crisp finish.

Lovely with fish, pasta, saladsor Asian fare.

Brothers RedMilbrandtProsser, Wash.A robust yet supple wine,bursting with aromas andflavors of blueberry, cherry,plum and vanilla. Includeshints of cocoa and spice.Nice complexity for ablend, and great with burg-ers or steak.

Snoqualmie SyrahSnoqualmieProsser, Wash.Rich blackberry and blue-berry aromas with subtlesmoky impressions, softtannins and sweet oak givethis medium-bodied red asmooth finish. Great withburgers or BBQ.

Range Rider RedTen SpoonMissoula, Mont.Made from 100 percent Montanagrown grapes, this Beaujoulais-style wine is full of smooth cherryand strawberry flavors. A perfectsummertime red wine, and greatwith pizza, Spanikopita or a plateof Bolognese.

H3 Cabernet SauvignonColombia Crest

Walla Walla, Wash.Highly awarded from the

Horse Heaven Hills AVA, thisbeauty delivers dark berries

and rose petals balancedwith a touch of earth andspice. There’s a dusting of

mocha and a soft, lingeringfinish.

Flying Fish MerlotFlying Fish

Colombia Valley Wash.Ripe red and black cherry

fruit, distinct chocolate notes,smooth tannins and a hint of

pomegranate make this arich and balanced wine. Nicewith meat and cheese plates,

pasta, poultry or pork.

Soul RedMissoula WineryMissoula, Mont.

Soul Red Wine captures thespirit of the eclectic music and

arts community of westernMontana. Like the artists andmusicians of Missoula, it’s adiverse blend that offers the

pallet a broad spectrum of tasteand texture.


brewfest 2013

Documents

largest beer festival

garden city brewfest

loan rates available

model year

tocaras park

park clean

caras parkwithout

flatheadlake brewing