Thursday, August 21, 2014

A Beer By Any Other Name

Well folks, that moment that we've all been waiting for has finally arrived: Meadowlark Brewing is releasing it's first three beers, Saturday August 23rd.  The freshman class of Meadowlark Brewing consists of:

Cream Ale - A traditional American beer style that emulates the American Standard Lager, but is brewed with ale yeast. Light, smooth and unbelievably thirst quenching. It's the perfect lawn mower beer for a hot summer day. 4% ABV

Oat Malt Stout - A velvety smooth nitrogenated stout made with malted oats. Pitch black with roasted coffee hints and a cocoa finish. 3.5% ABV

XPA (Extra Pale Ale) - A tangerine-gold ale, crisp with moderate bitterness and floral notes reminiscent of tropical fruit, lemons, and grapefruit. 5% ABV

The entire staff of Meadowlark Brewing is eagerly anticipating sharing these beers for the first time with our patrons and the residents of Sidney.  Our brewmaster Tim Schnars will be giving tours of the brewery every hour on Saturday, so be sure to get a glimpse inside the brewery, and perhaps a chance to bend his ear about all things beer.  In a couple short weeks we'll be introducing our Scotch Rye Wee Heavy, a big, malty Scottish beer brewed with rye, and our Raspberry Witbier, a Belgian-style wheat beer brewed with Indian coriander and raspberry concentrate. A little further down the road we're going to unveil the first in our rotational Belgian-style ale series, a Belgian-style Tripel, a big, effervescent ale comprised of fruity esters and spicy phenols.

We are confident that we're making a little something for everyone in our initial portfolio, and we're always open to suggestions.  These initial beers will only be identified by style, as we haven't committed to any branding yet. But a beer by any other name is still a beer, and perhaps you could help us out in that department.  We encourage you to taste our beers and tell us the stories that your senses evoke.  Craft breweries these days have a tendency to lean towards some silly branding, and while we're not entirely opposed to that, we'd like our beers to reflect the place and the people where they were forged. Please stop by this Saturday, have a taste of our local flavor, and tell us what you think. Cheers!

Wednesday, January 8, 2014

Hoppy Brewed Beer!, Happy New Year! It's only a little over a week into 2014 and the brewery and pub are well on their way, with construction, retrofitting, and rebuilding kicking into high gear. The south building was not as sound as we had hoped and the entire back portion towards the alley was ripped down and rebuilt. The roof was redone, we poured concrete in the brewery, and the construction crew is currently fleshing out the interior of the building:

Overall, things are proceeding very quickly now. We anticipate that the brewhouse and fermenters will arrive in early February and we aspire to be open for business this spring. We are also pleased to announce, that in addition to artisanal beer and food, we will have a full service coffee bar serving everything from espresso to baked goods. As some local coffee places are closed or closing, we hope to give the community a new place where they can enjoy a cup of joe. Likewise, we are happy to welcome two new additions to the Meadowlark Team: Brewmaster Tim Schnars II formerly of Erie, Pennsylvania and Executive Chef Aaron Holliday formerly of Sacramento, California. We would like to wish everyone a happy new year (and a hoppy brewed beer!) and we can't wait to join the ranks of Montana's fine craft breweries in 2014!

Saturday, July 20, 2013

Demolition Photos

I haven't posted anything lately so I thought I would give everyone an update on our progress.  As you can see from the photos we started the demo in the Carpenter Storhaus in June.  It has taken about a month and a half to get everything down to studs with a few interesting finds along the way.  Many locals might remember that for a great portion of the 20th century the Carpenter Storhaus was once the home of the Snowflake Bakery.  Amongst the debris we have found some packaging equipment and labels for Raisin Rye Bread, a wall full of empty Ole cans (which must be good sign), and some newspapers from 1931.  Tons of rubble, yes tons, have been removed.  As of July 12 we are now the owners of the adjacent building, formerly known as the Jock Stop.  So both buildings have been gutted and we are awaiting the start of construction which should commence in September.  This of course sets back our opening date of October but as in all construction, it was to be expected.

Monday, April 22, 2013

Head Brewer Wanted

I am pleased to announce our search for the head brewer position.  I will be posting the job ad on all related sites I can think of but if anyone out there knows of someone meeting my requirements please let me know.  Also when we get up and running if any of you homebrewers would like to come in and watch or assist in brewing we will always have an open door.  I have had good luck and always appreciated when other brewers and breweries have let me in to ask questions and sometimes help on brew days.  So I plan on paying those favors forward to anyone else who has an interest in brewing.

Brewhouse Equipment on Order

Last week was the first week of the blog and I didn't want to slam everything we have gotten going into the first couple posts, so today we are announcing the purchase of our new brewing equipment.  Metalcraft Fabrication of Portland, Oregon has received our order and we are expecting delivery the beginning of September.

There are so many details involved when it comes to starting up a brand new brewpub: financing, site location, picking a general contractor, selecting a brewer. Then the smaller details come into play: number of beers on tap, styles of beer for the initial line-up, and of course all the details associated with the front of the house, kitchen and the initial menu.

"When will you open?" was a common question I was asked at the brewfest this last weekend.  But a more accurate question would be, "When are you going to start brewing?"  Opening day will be about 30 days after our first brew day.  Why, you may ask?  Because it takes about a month to brew and ferment beer.  Hence our Opening Day is a bit of a moving target dependent on when we get our brewing equipment setup and running.

Below you can see a drawing for the brewhouse:

Friday, April 19, 2013

Boston bottles and coasters...

Getting ready for the Bakken' Brewfest...

Special thanks to the brewfest commitee for allowing our involvement in the 2nd Annual Bakken Brewfest.  Pictured above you can see our new 32 oz. growlettes or Boston bottles and the coasters for the brewfest.

The Official Logo...

Thank you to The Brandit for developing our new logo.  They did a great job creating a branding that represents the direction we hope to follow with our beer and our decor.