Three Irish Red Ales to Get Prepared for St. Patrick's Day

What is an Irish Red Ale?

An Irish Red Ale style has captured my heart over the past few springs. So, what is an Irish Red Ale? The style is actually a Pale Ale that uses a particular malted barley that gives it the amber/red color.

A malt-forward beer style with toffee or caramel notes typically finishes a bit dry. The ABV range generally is between 4 and 6 percent, making it a sessionable favorite!

Mollie’s Red Ale

Divots Brewery

This Irish Red Ale has all the characteristics of an Irish Red Ale that I have come to love. The caramel notes start slightly sweet, and a smooth body transitions into an excellent dry finish. This superb Irish Red comes in at 6% ABV and 21 IBUs.

Farrell’s Irish Red Ale

Nebraska Brewing Company

This Irish red ale has sentimental value because it was the first beer produced by Nebraska Brewing Company. It has nutty toffee notes in the front and a stronger dry finish. This 5.6% ABV, 22 IBU ale has a nice crisp body.

Lucky Irish Red

Pint Nine Brewing Co.

This Irish Red Ale has caramel notes in a smooth body. The finish is slightly dry and not as pronounced as some Irish Reds. For those looking for a smoother ale, this 6.0% ABV, 20 IBU will be right up your alley!

Check out these excellent Irish Red Ales if you want something on St. Patrick’s Day that is not an Irish Stout!

Cheers!

Three Stouts to Chase Away the Winter Blues

How to survive the winter blues!

I will admit that I am not a huge fan of winter. When getting a good beer photo, the snow and cold lead to complicated conditions!

If it weren’t for those warming stouts, I would rather hibernate!

I wanted to share a few that I have recently had that have been excellent! So, if you are like me, I like to take the time to sit in front of the fireplace and let these warm to show all of their characteristics.

Winter Soldier

Pint Nine Brewing Company has created a barrel-aged stout that has been a local favorite this winter. This 9.8% ABV stout was aged in a Templeton 10-Year-Old Rye Whiskey barrel for a year. It is very rich with chocolate notes. It has a nice warm whiskey flavor with some oakiness.

The mouthfeel is exceptionally full, which enhances this stout. This is a stout that you can’t just try once! You will want to keep it on hand until spring occurs for us folks in Nebraska, which could be in May.

KBS

There are times when you say to yourself, “Why haven’t I had this beer lately?” Nothing is better than warming up with a KBS by the fireplace! The deep, bold coffee notes are wrapped in chocolate and bourbon. This 12% ABV barrel-aged Imperial Stout from Founders Brewing Company has a warming finish that will melt your heart.

Over the past week of sub-zero temperatures, KBS has been the only thing I looked forward to at the end of the day.

Surly Darkness

I have to admit this winter is the first time having Surly Brewing Co. Darkness. I have heard so much about this Russian Imperial Stout and knew it was hard to get one. A colleague of my oldest had one, and he was gracious enough to share it with me!

It was hard to let this one warm up. I wanted to try it right away! The wait was over, and the first sip revealed roasty dark chocolate notes with a slight sweetness and a hint of cherry. The legs on this beer are amazing! The mouthfeel is full and a bit silky. For a 12% ABV stout, it isn’t boozy and doesn’t have the warming feeling of a higher ABV beer.

One has to be amazed at the malt profile of this fantastic stout. It is a perfect blend to get that rich chocolate experience with just the right amount of roastiness. I feel fortunate to get to try this Russian Imperial Stout!

I hope everyone stays warm this winter. If you get the chance to try these three stouts, do it!

Cheers!

My Christmas Card to You

I talked with my mom today, and she said she was writing her Christmas cards. I thought what a great idea it was, and I needed to make it a blog!

It is hard to believe that 2023 is coming to an end. If I were to summarize the past year, it would be all about good friends, road trips, and beer!

This past year, I enjoyed four great trips, the first being a visit to Big Hair Brewhaus in Hartington, Nebraska. This was special because it included a friend who had never been on a brew day, and Reed Trenhaile was a gracious host on an early Saturday morning.

The next trip was a Nebraska beercation with our good friends Paul and Kristi and a continuation to Colorado Springs with our friends Wendy and Mark.

The Nebraska trip included stops at Canyon Lakes Brewing Company, Pals Brewing Company, and Flyover Brewing Co. It was a scenic couple of days enjoying great beer and making it to Chimney Rock for the first time!

I think Mrs. Joe was a bit worried as to what our stay would be like in Colorado Springs. Wendy is a long-time friend of Mrs. Joe's and likes craft beer. It was a two-day stay that I will never forget! Garden of the Gods could be the closest thing to heaven on earth, but a close second was:

• Peaks N Pines Brewing Company

• Red*Leg Brewing Company

• Red Swing Brewhouse

• Manitou Brewing Company

This visit was long overdue, and leaving the beauty of the mountains that such good friends had shared with us was hard!

The last road trip of the year started at 7:15 am and ended that night at 10:30 pm. There were time zones crossed and lots of stories told along the way! My great friends Lynn and Mike agreed to go across the state of Nebraska and were so gracious to drive!

We went to our first stop in Ogallala, Nebraska, to Second Chapter Brewing. This was personally my favorite story of the year to write! There is so much family and local history around the launching of this brewery.

Our next stop would take us to Holdredge, Nebraska, the home of Lost Way Brewery. Jessica Kraus, one of the owners, welcomed us and spent the next hour talking about everything happening at the brewery. Ever since attending the soft opening of this brewery over six years ago, it feels like coming home each time I visit!

From the brews I got to review in 2023, the following are my top five.

#1 Imperial Stout: Dark Lord

Three Floyds Brewing from Munster, Indiana, is the maker of the Dark Lord!

Let’s start with the brewer’s notes on this phenomenal Russian Imperial Stout!

Brewers Notes: A demonic Russian-style Imperial Stout brewed with coffee, Mexican vanilla, and Indian sugar, this beer defies description. Available one day a year, in April, at the brewery: Dark Lord Day.

The head is a thin, dark tan color. The nose on this stout is raisin and molasses. The most predominant notes are the sweet molasses and dark fruit. The secondary notes are mild coffee and chocolate. The body is full and warming in this decadent imperial stout!

The complexity of this 15% ABV imperial stout will ignite many different notes for each individual drinking this stout. This is genuinely an indulging experience. A must for stout lovers!

#2 Lager: Dortmunder

For those who enjoy German-style lagers, you will find a Dortmunder quite enjoyable! This lager originated out of the western Germain city of Dortmund. The style is a bit more malty when compared to other German lagers like a Helles but still as crisp.

Lupulin Brewing Company. created its version, which won a gold medal at the Great American Beer Festival. That is a tremendous honor! I am a big fan of those bready notes in a lager, which are present until the finish. A light touch of Hallertau hops at the end perfectly balances this magnificent lager!

On the technical notes, this Dortmunder is 5.5% ABV and 25 IBUs. This is just one of many incredible brews from Lupulin Brewing Company.

#3 Hazy IPA: Shark Jumper

Who doesn’t like a good Sharknado movie? I am sitting here imagining the shark landing on a soft cloud; hence, you have a Shark Jumper! Pint Nine Brewing Company knows how to make a good thing even better!

Shark Jumper is a hazy DIPA that takes all of the good qualities of the Cloud Jumper pale ale and takes it up a notch. This hazy has citrus (orange) and stone fruit (peach, apricot) notes in a slightly sweet body that finishes with mild hop bitterness. This is an IPA that everyone can enjoy! For those that frequent Pine Nine, I got Mr. Dunn to have one, and he never drinks IPAs!

It is hard to believe that it is 7.7% ABV. Shark Jumper is another excellent beer from Pine Nine Brewing Company. I would like to see them keep this one on tap more often!

#4 Cream Ale: Beans in my Satchel

I never could imagine that a Cream Ale could taste like Beans in My Satchel from Bearded Brewer Artisan Ales! The Cream Ale style was born in the United States in the 1800s. The desire was to have an Ale that drank like a smooth Lager but was a bit lighter and not as long to ferment. Corn was added to the grain bill to lighten the body. Being from Nebraska, I can see why that would be a popular addition! Oh, and most importantly, there is no cream in a Cream Ale.

Cream Ales are very approachable for most craft beer drinkers. Take that base Cream Ale and add Vanilla Butter Cream Coffee, peanut butter, and marshmallow flavor. I know I have grabbed your attention! I will give you a minute to think about this flavor combo. Being a lighter beer style, you want the coffee notes to be present without overpowering. This is the case with Beans in My Satchel!

The peanut butter and vanilla notes work well with the coffee. I think the vanilla notes come from both the coffee and marshmallow. With just a bit of sweetness, I enjoy it at home as an after-dinner beer and prefer it any day over dessert!

If you are looking for unique, creative brews, make your way to Bearded Brewer Artisan Ales in Omaha, Nebraska.

#5 Imperial Stout: Existential Bliss

Can you ever say you have experienced true bliss? Oh, the moment when the world stops, and nothing can interrupt how you feel. The first sip of Existential Bliss is that moment!

A collaboration between Humble Forager Brewery and Forager Brewery from Minnesota. This is one midnight dark, thick imperial stout! Chocolate and fudge notes like a brownie greet your tastebuds. The thick mouthfeel kicks in and has those whiskey notes I enjoy very much in a barrel-aged stout. The vanilla notes are less distinct to me, but I catch a glimmer in the finish.

Now, to the crazy extremes, these breweries went to create this stout! The beer was aged for 19 months in Buffalo Trace, Bairdstown, Heaven Hill, Willet Rye, and Templeton Rye barrels. They then took vanilla beans from around the world, including Vanuatu, India, Uganda, Madagascar, and Ecuador. Match that up with cocoa nibs from Bolivia, Peru, Ivory Coast, Tanzania, and Fiji. Who goes to those extremes?

The result is an unforgettable 12.5% imperial stout! I must give a shout-out to my friends, the Buckleys, who allowed me to experience Existential Bliss.

This year also has been great to meet new friends, Chip, Chad, and Molly. We enjoyed Wednesday's happy hour at Bearder Brewer Artisan Ales.

Merry Christmas and Happy New Beers!

It's Official - Welcome Back Lucky Bucket

Ribbon cutting ceremony on a beautiful November day in LaVista

On Friday, November 17, 2023, it was a homecoming for Zac Triemert, one of the founders of Lucky Bucket Brewing Company. It was announced this past June that Zac, who currently owns Brickway Brewery & Distillery, would acquire Lucky Bucket Brewing and Cut Spike Distillery.

Zac’s passion for distilling and brewing took him to Edinburgh, Scotland, where he got his master’s degree in distilling and brewing from Heriot-Watt University. In 2007, he helped influence lawmakers in Nebraska to repeal an old law around distilling that would clear the path for distilleries to exist in Nebraska.

Over the past four months, Lucky Bucket Brewing and Cut Spike Distillery have undergone massive renovations to the taproom and production areas. The taproom has a new modern feel with extended seating. The backdrop to the bar has natural wood with TVs.

Everywhere you look, there are changes from the stills now behind a wall with a nice glass window letting you look in. The brewing area is pristine, with newly painted floors and drains. The brewing area is still bringing in more equipment, including the canning line. It doesn’t take long to tell there was a massive investment made that will carry this operation forward for many years!

One of the new editions is the two murals in the taproom area of the brewing and distilling process. So now you can learn just what it takes to make the beverages you enjoy in the taproom! The grand reopening had many surprises, but one that always warms your heart is the support of other breweries around the state. I saw Jessica Kraus - Lost Way Brewery, Dallas Archer - Upstream Brewing, Trevor Schaben - Thunderhead Brewing Company, and many others. This is what I love about the craft beer community in Nebraska!

The future looks very bright as the complement of the two merged organizations increases all the offerings they can bring to their locations in LaVista and the Old Market. I am super excited to see what the brewers will come up with in 2024, from the classics such as Certified Evil to all of the new beers they will create!

Raise a glass to everything you have loved in the past about Lucky Bucket Brewing and Cut Spike Distillery and to future success led by Zac Triemert.

Cheers!

Sipping Nebraska Craft Beer at Haymarket Park

Ten years ago, Sip Nebraska started as a wine event. Now, the event showcases the beverage industry in Nebraska as a whole. There is a spring and fall event to let local patrons enjoy craft beer, spirits, and wine. Over the last ten years, Nebraska has grown tremendously in the number of breweries. I always tell people we have craft beer that stands up against any state across the United States, and it is important to have events like this one to promote it!

Best friends of my wife and I - the Richlings

Festivals like this one focus on great beer and the experience. It is about taking time with friends to spend a fall afternoon enjoying each other’s company over sampling Nebraska craft beer, spirits, and wine. Life is hectic, but events like this help all of us hit the pause button and enjoy an afternoon even though the day was chilly and gray.

My good friends, the Richlings, accompanied my wife and myself to the festival. We have had so much fun going to breweries across the state, like Flyover Brewing Company in Scottsbluff. Events like Sip Nebraska provide another great memory for us to talk about years later.

Sip Nebraska considers those who don’t drink but want to have a good time. My wife got a designated driver pass to enjoy the afternoon shopping and taking care of the rest of the group, which we appreciated! Some of her favorite places were Dip Cravers and Backroad District Boutique.

Sip Nebraska is an excellent opportunity to catch up with industry friends you have met, like Nathan and Jessi Hoeft from First Street Brewing Company in Hastings. In addition to sampling the Haze Stings IPA, Jessi introduced me to their Ensign Beverage cold brew coffees. That was an unexpected surprise, but oh so good!

Stone Hollow Brewing Company from Beatrice is unique because it is part of Nebraska's first indoor entertainment center. I remember my first visit and the young gentleman behind the bar. The tap house manager, Austin Packett, has been at the brewery since Bryon Belding opened it. Austin is always a great host, and I like catching up on the latest Stone Hollow brews. I enjoyed trying the beers, especially the Bock, at that event.

There was a nice mixture of local breweries like Code Beer Company out of Lincoln and Flyover Brewing Company from across the state in Scottsbluff.

I remember meeting Matt Gohring from Code Beer many years ago at Benson Beer Fest. It has been exciting to see all of the great beers Matt has created, like his Saison De Code that he had at Sip Nebraska. This is a Belgian-style saison aged for 18 months in Chardonnay barrels. It was definitely the most unique beer of the day!

I had such an amazing visit this summer to Flyover Brewing that I was excited they were making the long drive to Lincoln! I was able to talk with Dan Warburton, who is the head brewer. Their tent was very popular all day, serving up the likes of their Hellcat Helles Lager. My wife got me a T-shirt without me knowing, which made me very happy!

A festival can only be complete when you experience the trifecta of Kinkaider Brewing Co., Bierhaus Maisschäler, and Sideshow Spirits. It was the first time I had The Stag German Pilsner from a can; I had only had it on tap at the Bierhaus before. An excellent German Pilsner! It is always a good time to talk with the folks from Kinaider Brewing!

Since it was a cold day, trying some bourbon from Side Show Spirits was a must! I had the Double Barrel Bourbon, which was rich with caramel notes. It was very smooth and warm, making it hard to say goodbye.

This was my first time attending this event, but it won’t be my last! It was fun being there with friends and meeting new ones.

I am looking forward to more spectacular days sipping Nebraska craft beer.

Cheers!

Seeing the World Through One Man's Beer Can Collection

Andy Dunn is seen the world through his beer can collection over the past 50 years

I met Andy Dunn a few years ago, and we both enjoy telling stories over a good beer! He is a man who has experienced many things over his life, including a passion for collecting beer cans. Oh, and not your typical 12 oz ones, but gallon and 5-liter cans from around the globe. It is a collection built over the past 50 years and so many stories that I had to capture them!

A wall of larger cans from England, Russia, and other European countries.

Andy invited me to see the collection on a fine fall Saturday morning. I was utterly amazed as we turned the corner in his house to see all the cans! I asked Andy how he got started collecting beer cans. He told me it was in the 1970s and was something his neighbors were into, and seeing the ones everyone had found was fun.

The amazing thing to consider is beer has only been put into cans since 1935 in the United States. Gottfried Krueger Brewing Company in New Jersey first put their Cream Ale and Finest Beer in cans to be sold. For less than 100 years, cans have been a way to distribute beer.

With every collector, there are themes to parts of your collection. Andy told me about several of his including animals, countries, women, and cans that were controversial for their time. I asked Andy how he could find so many unique cans from around the globe. He told me that they came from trade shows he went to. The two leading organizations Andy has been involved with are the Brewery Collectibles Club of America (BCCA) and the American Breweriana Association (ABA). He reminisced about a BCCA event in Milwaukee, Wisconsin, where there were 1,200+ people. At that show, there were up to 800 tables where people had items for sale or trade.

Each show was an opportunity to meet more people and have more connections. Andy is a people person, so I can see how his network would be able to grow by meeting new people at each of the events. The one name that sticks out is his acquaintance of Claude Turkey Landinosa. Claude is a top collector in the United States. The connections Andy would make would help him continue to develop his collection of about 500 larger beer cans and more than 500 smaller-sized cans.

A treasure found in a small grocery store.

I was curious to find the most unexpected place where Andy found a can for his collection. He said, “It was a small grocery store by Yellowstone Park. Finding the Arnold Bavarian Pilsner in a cone top can was not expected.”

We continued to discuss how cans changed over the years from the metal used and the seams of the cans. The fascinating thing was cans started as flat pull tops, then went to cone-shaped cans, and then back to flat pull tops.

Andy showed me cans that still had the tabs in place on top. He then turned the cans over to explain how they were opened with a can opener, creating that small triangular opening in the bottom to pour the beer. He said that the cans with the tabs still in place were more valuable than the ones that didn’t have their tabs.

So much to learn when you are a collector. I would never have known what makes a can more valuable than another other than the limited number of cans produced and available.

Andy admires local breweries from the past in Omaha, such as Storz and Falstaff. He told me stories about Storz, from the original brewery to the short revival on the riverfront. The Storz-ette pictured above was created in 1953 for women. The eight oz beer cans came in the Princess 4-pack. The packaging was creative for the time, but the beer didn’t live up to expectations. The cans were quickly disposed of and now are rare.

Andy is a connoisseur of women's beer cans! The cans are on display, sitting atop his larger cans. Seeing the Penny beer cans reminds me of magazine advertisements for other products from the 1960s. The other story that stands out is about the purple can that came from Denmark. This is one of the most controversial cans of its time and was not allowed to be sold in the United States. What was considered art in Europe was a bit too much for some Americans. Today, it is impressive to see all of the creative art that exists for beer labels! The evolution continues to grow with more craft beer breweries today.

Yes, it happens to men as we get older. We still channel that teenager in us, which comes out in acquiring items that make us laugh!

I can completely understand why Andy couldn’t pass up these fun, unique items that aren’t necessarily the main part of his collection. This includes tap handles like a canoe, a monkey holding a Storz can, and the most cherished Bad Frog can and tap handle of a frog, giving you the single-finger solute!

There are so many stories that I could continue writing for days! The last can, the Cardinal, is amazing how it looks this good for being a paper label and close to 50 years old! You would think that moisture and light would wreak havoc on the label. I would be nervous to handle this can because, with my luck, I would end up ripping the label.

For those reading the story who know Andy, you will have to have him tell you more about his collection. I know he has many fond memories he would love to share with you.

Cheers!

A Second Chapter in More Than One Way

Logo on the window that goes into the brewery

For a writer, the first chapter can be the most daunting, staring at a blank page. When it comes to life, the second chapter can be exciting and scary at the same time. The thought of starting a new job, taking over a family business, or moving to a foreign land can test the will of most people. But for Richard Gibson and Lisa Kraus, their vision of a second chapter would unfold in a way they would have never imagined!

It was a great afternoon sitting with the couple and hearing their story! I always enjoy learning how people get into brewing. I get excited if there is any history and other ties to how the brewery came about. The next hour would have me on the edge of my seat!

Richard Gibson and Lisa Kraus, owners of Second Chapter Brewing

Richard was working as an automotive mechanic in Washington, DC. It was there that he started homebrewing with his roommates. It was a fun hobby, and having friends enjoy the beer was a pleasure. Friends looked forward, especially to Halloween, where they enjoyed the homebrew.

Richard met Lisa through his brother, who had attended graduate school with her. He enjoyed his time in DC, but memories of his homebrewing days would fade as he found the love of his life, started a family, and moved to Ogallala, Nebraska, in 2016.

Lisa’s family owned a farm, and the idea was that she and Richard would take over the farm once her parents retired. The couple tried farming, but after three years, they felt farming wasn’t the right career. They both enjoyed the Ogallala area but weren’t sure what the future might hold. Richard’s goal was to work for himself, and Lisa found a job in economic development.

It would take the city library in town moving to a new building that would put things into motion. Lisa knew right away about the former Goodall City Library building becoming available. She was working to connect the city with local investors who were interested in using the old library for various purposes, such as making apartments out of the space. Just out of curiosity, Richard went with Lisa during a showing of the building. In no time, Richard saw the possibility of the building being a brewery!

Richard was excited and worked with Lisa to assemble a proposal for the brewery and present it to the city. The goal was to preserve the historical significance of the library, encourage young people in Ogallala to stay, and promote other economic development. Richard and Lisa would get unanimous support from the city and would get the keys to the building in April 2021.

Beer board in the taproom

Hastings Brewing in Hastings, Nebraska

The story would take an exciting twist when Lisa started to tell how her great-grandfather, Louis Kraus, and his family would make their way from Germany in the late 1800s to San Francisco. Louis and one of his brothers, Joseph, would find their way to becoming brewers.

Louis apprenticed as a brewer in California, completed his education in Chicago, and then worked at breweries in Ohio, Iowa, and Nebraska. In 1908, he and other local owners established the Hastings Brewing Co. in Hastings, Nebraska, where he was the head brewer. While at Hastings Brewing from 1908 to 1917, Louis Kraus brewed a beer called Prairie Pride, which inspired the name of Prairie Pride Brewing in Grand Island, Nebraska.

His brother would remain in San Francisco and begin brewing at Anchor Brewing Company in 1906. Prohibition would cause most breweries to close their business. Anchor Brewing was an exception and did reopen. Sadly, the brewery did end its 127 years of being open this year.

What is extraordinary is that Joseph could be one of just a few that owned and operated the same brewery before and after Prohibition. This is quite astonishing because most, if not all, Nebraska breweries didn’t survive Prohibition, including Hastings Brewing.

Photo courtesy of Tomas England

The library has a tremendous amount of potential with all of the charm of the brick building, but it also had its challenges being a split-level building with many stairs. There was an old elevator that would end up being removed to help restore the front entrance to how it looked back when the building was built as an American Legion Hall in 1927.

The building would serve as headquarters for the engineering crew constructing the dam for Lake McConaughy.  It was also used as a school for the local elementary children, including the children of the workers. In the late 1940s to early 1950s, Richard and Lisa heard stories of the building being used as a roller skating rink. Robert Goodall would purchase the building and turn it over to the city. In 1954, the Goodall Library would officially open. The library would remain there until 2020.

Ceiling in the taproom

Demolition would reveal some intriguing hidden features of the building that had been covered up by previous renovations, such as the ornate tin ceiling in a repeating 20 by 40-foot pattern. The ceiling was in good condition for being close to 100 years old! Outlines of the long removed stage used for shows at the American Legion Hall were discovered along with a backdrop from a set. One last pleasant surprise was the building was designed to have a third floor. The robust structure of the building would allow the brewery to be on the main floor instead of the basement.

The couple would do most of the work, putting in the sweat equity to turn the once library into a brewery. Richard and Lisa had a list of about 75 potential names when deciding what to name the brewery, but they quickly realized it had to be Second Chapter! There was such a personal tie to this name, including the building being a library, its historical significance, and its new purpose. Also, many items have been repurposed for the brewery, from books and tables from other libraries to the flight containers and the bartop. Lastly, it was the second chapter of Lisa’s family heritage in craft beer brewing.

The bartop is an excellent story in its own right! When acquiring things in life, one might never know what they could be used for in the future. I tell this to my wife as she questions some of my purchases.

So the couple was lucky that Lisa’s dad acquired one of the old wooden canal bridges that flows from Lake McConaughy. It was back in the 1970s (possibly 1980s) that the bridges were being modernized. Over the years, some of the wood made its way into a shop and some houses. Luckily there was some left! It took some serious craftsmanship to turn the bridge beams into the beautiful bartop.

Richard talked about finding a sawmill to cut the beams in half. His contractor would then bring the pieces together with only dowels and glue. Lisa’s dad, Richard, and one of the first employees spent many hours sanding the bartop. The top is treated only with mineral oil and wax, providing an incredible natural-looking finish!

The beautiful, natural wood bartop

Outdoor patio

After two years of hard work, the brewery would open in January 2023. Richard had been busy brewing and had eight taps flowing that day. It wouldn’t be long, and all twelve taps served many craft beer styles, from dark lagers to sours and seltzers. Richard would brew on his five-barrel system from ABE Equipment one to two times a week to keep up with demand. It was the first time I had seen an electric oil jacket used for heating the boil kettle!

The cool flight board

Now it was time to sample some of the beer!

·       Lake Mac Lager – an American Light Lager has nice bready notes and is very smooth! ABV 5.1% IBU 13

·       Drunken Sentinel – a solid American Pale Ale with mild hop bitterness. Easy drinking and enjoyable. ABV 5.9% IBU 38

·       Sci-Fi-PA – a hazy IPA with light citrus and stone fruit at the beginning that finishes with a pleasant piney hop bitterness. The hop profile is Comet, Galaxy, and Vista (one of my favorites). ABV 6.4% IBU 40

·       Czeched Out – a Czech Dark Lager that has been a favorite, and it is easy to see why! Dark and smooth with a light roastiness that is exceptionally flavorful. ABV 4.9% IBU 19

·       Ash Hollow Helles – a Helles Bock that is bright in color with a slight bit of sweetness and caramel notes. I was captivated by this one! ABV 7.6% IBU 24

It was a wonderful day making it to Second Chapter Brewing at 203 West A St. in Ogallala, Nebraska! It is great to see what Richard and Lisa have created. The atmosphere is perfect for a relaxing day enjoying craft beer!

Make sure you make a trip out to visit the couple and tell them Joe says, “Hi.”

Cheers!

The Beauty of Colorado's Mountains and Breweries

A view of Pike’s Peak for Garden of the Gods

It is easy to get awestruck when being at Garden of the Gods in Colorado Springs, looking up at the mountains. Nature’s beauty up close and personal that takes your breath away! You quickly realize why so many people want to live here. Luckily, Mrs. Java-Stout and I have some great friends, Wendy and Mark, who kindly offered us to come out and visit. The best part is that they would show us some of the breweries around Colorado Springs!

Our drive down I-25 to Colorado Springs had us going by Wellington, Colorado. Wendy had told me that she enjoyed Soul Squared Brewing Co., so we took a break driving and stopped in. The atmosphere is inviting, with so many seating options. I always like to sit at the bar if there is space. Soul Squared Brewing Co. is known for being a farm-built brewery using ingredients they have produced and also using other local ingredients. A great example is the rose-colored beer in the flight, a beet Saison.

From the flight I had, my favorite was the hazy IPA called Rocky Mountain Haze. I liked the citrus and fruit notes that finished with the earthy hop notes. Great body to this one, and very refreshing at 6.5% ABV. As I enjoyed the flight, I wish we hadn’t had lunch as people were bringing in some delicious-looking food from the Leave it to Cleaver food truck in the back of the brewery.

I grabbed some crowlers, and it was back on the road to get to Colorado Springs.

Friday evening, we arrived at my first Colorado Springs brewery - FH Beerworks! As you walk up from the parking lot, there is the Neat Whiskey House on the left, then an awesome patio before arriving at the taproom.

FH Beerworks has a great craft beer selection, so I got a flight. This flight was all IPA styles, including a Cold IPA. All very different in flavor and dankness. I can’t remember the name of this IPA, but the notes were distinctly honeydew melon. An enjoyable spot to start the night!

Next, we were off to the Peaks N Pines Brewing Company taproom nearby. A friendly and cozy place to enjoy a couple of pints! I had the Need for Speed Red (Amber) Ale and the Blizzard Pilsner. Both were excellent, and the Pilsner stood out with its crispness and slightly dry finish. I had to get a crowler of this one! Mark enjoys beer that has some spicy heat and chose the Chili Blonde. A fantastic blonde ale with jalapeno, anaheim, and serrano peppers to spice up your night!

I got to talk with some people who worked at the brewery that night and learned more about it. As we were getting ready to leave, I met Teresa Vieira, one of the owners—a charming lady who had just returned from representing the brewery at an event that night.

It was time to call it a night. Tomorrow morning would be hiking at Garden of the Gods, then some more brewery exploration!

It had to be a sign that there was a brewery on Garden of the Gods Rd. The perfect stop after a morning hike. Red*Leg Brewing Company is an experience, not just a brewery. It was a Saturday around noon when we arrived, and the place was full of patrons enjoying the brewery, permanent food vendors with lots of choices, and an expansive green space with a stage for live music!

I know if I lived in Colorado Springs, I would frequent this brewery often! The beer I had was the Prospector's Pick Kolsch, perfect from the creamy foam head to the crisp, clean body. The breadiness and slight saltiness are what I love about a great Kolsch. I saw they had six packs to go, and I had to grab one.

On to the next stop after lunch …

You know that feeling as you walk through the door that a given brewery is a local favorite and a place to meet up with others that feel the same way. That is precisely what Red Swing Brewhouse is!

A very friendly beertender went over the current selections, and I wanted to try so many of them, but the Mexican Lager grabbed my attention. This style is one of my favorites, especially during the summer. I loved all of the flavor and how smooth this beer was. I was slightly surprised that it was 6.5% ABV because it was so crushable! We tried almost all of the menu at our table, and I was excited to bring back the Scottish Ale. I will enjoy sharing this with one of my closest friends in Omaha!

Our next destination would be Manitou Springs for some shopping and our last brewery of the day. The area was inviting, with many excellent shops and an arcade where we would spend a decent amount of time playing vintage video games and pinball!

We arrived at Manitou Brewing Company to a line out the door! I knew this place was going to be good. A table opened up, and I would have a fantastic beer flight within no time. I enjoyed each of the beers, but I have to say the Sun Mountain Belgian Single was the one that stood out to me. Citrus and especially grapefruit notes blended well with what I can imagine was a Saison yeast. This was the one I had to bring home! I am looking forward to what my friends think of it.

There are no words I can use to express my gratitude for Wendy and Mark's hospitality on this fantastic weekend. We only scratched the surface of the breweries in the Colorado Springs area. It was so much fun, and I will never forget that weekend.

Cheers!

Westward Bound

As a child, I always wanted to go to Chimney Rock near Scottsbluff, Nebraska. This significant landmark helped people as they made their way along the Oregon Trail. I can’t imagine all of the struggles they encountered on their journey. Seeing this as an adult was very special, and sharing the journey to Scottsbluff with friends Paul and Kristi was very fun! The other thing that made Chimney Rock memorable was Mrs. Java-Stout saw her first rattlesnake the size of the width of the sidewalk.

We left Omaha around 8:30 am, and our first destination was Johnson Lake, south of Lexington. Canyon Lakes Brewing Company opened in June of 2019. The brewery is a welcomed addition to the area with its incredible food, like the Smash burger, and a great selection of craft beer to go along with the food. I had a flight of refreshing beer that day with lunch, as this was our first stop.

Tiki Torch is a unique fruited wheat ale with passion fruit, orange, and guava notes. This 5.2% ABV beer finishes with some spicy heat that I enjoy! Before leaving, it was great to see the brewery had cans of their beer so that I could bring some home. A nice selection went into the cooler then we were back on the road: next stop, North Platte.

This was my second time returning to Pals Brewing Company. The location is fantastic on the outskirts of town, with plenty of space for outdoor events, games, and music. As we visited with one of the brewers, he told us about the past couple of weekends being very busy with a bull riding event and a wedding.

This lovely hazy IPA is the Azacc-Yeah brewed with cryo Azacca, and HOC-586 hops that bring out stone fruit and citrus notes. A trace of mild hop bitterness finishes this 7.2% ABV IPA. It was a nice treat that afternoon, and I am looking forward to the four crowlers I brought back. The crowler cans have a screw top to enjoy a small pour without having to drink the complete crowler, which is awesome!

It is always difficult to leave Pals Brewing Company! I still need to stay some time at their McNeil House Bed & Brew. A decent drive is still ahead of us to make it to Scottsbluff, so back on the road!

We made it to Flyover Brewing Company around 6 pm on a Friday, and the place was hopping! Open since 2018, this is one Nebraska brewery I have not visited. Trying many small pours of Flyover's wide selection was a fun time!

My favorite beer from them is still the Hellcat Helles. This light lager is flavorful and comes in at 4.8% ABV. Other favorites from our group that night were the Damn Yankees NEIPA, Lime Gose, and Sour Saison. Such a great atmosphere in the taproom that I wish the brewery were closer to Omaha, but at least I could bring some crowlers back!

We would say goodbye to our friends Paul and Kristi the next day and continue to Colorado Springs. I will be writing about the breweries there in another blog. On our way back to Omaha, one more must-stop in Holdrege!

It was a Sunday afternoon, and we made it to Lost Way Brewery around 3 pm. I didn't see Jessica Kraus (one of the owners with her husband Mark and Jason & Kimberly Hines) in the taproom initially, but we got to visit, which was great! Lost Way has a special place in my heart because I was at the soft opening in 2017 and met the two couples. Time flies, and it is always great to catch up!

On this day, I enjoyed the Sad Strawberry Blueberry Gose (5.7% ABV) with its tartness and saltiness, which was delightful. The Easy Wind west coast IPA at 6.2% ABV was a perfect choice to end the trip and bring home! Mrs. Java-Stout was happy to get a crowler of their grape soda.

They say Nebraska is the most borrowing drive across I-80. I tell people you must get off the interstate to enjoy the beauty and excellent breweries! If you take my advice, you will no longer consider it a boring drive but an adventure.

Cheers!

Craft Beer Camaraderie Experience

Pal’s Brewing in North Platte, Nebraska.

I truly have no idea about the number of people I have met at breweries over the past six years. It has been a wonderful experience that I talk about a lot but have never put pencil to paper. When I get asked why I like to write about breweries, I reply that it is all about meeting people and the experience of that day.

Many people might find it hard to believe that, as a young adult, I was quite an introvert. I struggled to start a conversation with people I didn’t know. Later in life, I discovered that when traveling to breweries, everyone seemed approachable and willing to chat!

A fun group from Southern California when visiting Pal’s Brewing.

It is always amazing to meet new people, especially folks that have traveled a long distance in the search of a good time and craft beer. Within no time, you start talking about the styles of beer you enjoy and why you ended up at a given brewery that day.

I remember on one trip to Bolo Beer Co. in Valentine, Nebraska meeting a couple that loved to ride bicycles and find local breweries. They had traveled from Death Valley, California to ride the Cowboy Trail in Northern Nebraska. It was so much fun getting to hear about their riding adventures as well as the incredible breweries they have been to.

There are people you meet at beer events who are involved in the community to help with great causes. A perfect example was a summer beer festival at Infusion Brewing Co., where I met Mandi, who is involved with ALS in the Heartland. I was excited to learn more about how they served the community. I am proud to say that I have volunteered and supported this great cause for five years.

These are the type of connections that have made a big difference in my life! I might not always remember the person's exact name, but I will remember their story.

If one thing the pandemic taught me was to enjoy the companionship of others. Over the past few months, I have made it a habitat to meet a group of people on Wednesday nights at Bearded Brewers Artisan Ales. We met while enjoying excellent craft beer, but soon we had other things in common. After a few weeks, to my dismay, I was talking with Molly back from my high school days! I would have never believed it, but it is fantastic to reconnect!

Then there are the friends you meet, and you become like family! On the times that you don’t make it for a few weeks, they are wondering if you are still doing ok.

I admit that my Pint Nine Brewing family is pretty special! There are three And(yi)s and a Rose that absolutely makes everyone feel welcome - dogs included and it is not just because of the treats she gives them! There have been so many great memories, and it is all because of owners that love their community and patrons.

Another incredible reconnection was meeting the Buckleys who I used to work with several years ago. It has been so fun to go to breweries with them and hear about their beercations!

One thing that always sticks in my mind is the sign at Pal’s Brewing Company in North Platte. Always remember this - “Come as Strangers, Leave as Pals!” This is so very true.
Cheers!

Ditch the Green Beer for a Better St. Patrick's Day Experience

Farrell’s Irish Red from Nebraska Brewing Company

I apologize in advance for the following post for those who like green food-colored beer. I am all for dressing up in green, but I don’t want to drink green when there are Irish Red Ales and dry Irish Stouts!

Irish Red Ales first appeared in the early 1700s and remained only available in Ireland until the 1960s. They are malt-forward with those caramel, slightly sweet notes. The finish of these beautiful, red-colored ales is a bit dry to balance out the beer.

A long-standing, local favorite that comes from Nebraska Brewing Company called Farrel’s Irish Red. It is everything I like about the style and is nice and sessionable at 5.6% ABV.

Always a fun day at Pint Nine Brewing for St. Patrick’s Day

When it comes to a dry Irish Stout, most people are familiar with Guinness, but when it comes to local ones, it is all about the Pint Nine Brewing Company Dry Irish Stout.

Most people think of stouts as a heavy beer, but Irish Stouts are usually in that mid-four to mid-five percent ABV. The black malt in Irish Stouts is a robust roastiness that will remind you of a dark roast coffee.

The part most people are amazed at in an Irish Stout is how light the body is. So don’t be fooled by the color! The other thing that enhances this beer is having it on a nitro tap. The creamy head adds to those coffee notes!

Do yourself a favor this year when heading out for St. Patrick’s Day; find yourself a local Irish Red Ale or Stout. I know you will enjoy these two wonderful styles of brews!

Cheers!

Helping Put Nebraska on the Craft Beer Map

=Photo credit - Dine Magazine

Too often, we don’t take the time to reflect upon significant milestones like an anniversary. It has been a very successful 15 years for Nebraska Brewing Company! I got to spend the afternoon with the owners, Paul and Kim Kavulak, their sons Connor and Dylan, and brewers - Tyson Arp and Tony Munich. The group reminisced about many memories over the years; it was an absolute blast to hear them tell the stories!

How long did it take to sink in that you own a brewery?

Paul said, “It took me about 1 1/2 to 2 years. Over that period, it was all about brewing the beer. As the business started to grow, there came that point where I had to stop brewing to focus on many of the business activities like sales, regulations, etc. That was the moment that hit me - I own a brewery.”

Kim replied, “There is still a bit of shock almost every day, especially when I look at what we have built over the last fifteen years. We just wanted to make great beer and create an environment like the tv show Cheers.”

I wonder who has been Norm for Nebraska Brewing Company over the past 15 years? A personal goal as I digress.

If you think back to 2007, Nebraska Brewing Company was the fifth brewery to open in the craft beer space in Nebraska. A few had started in the late 90s, like Empyrean Brewing Co., Thunderhead Brewing Company, and Upstream Brewing Company. I remember in the late 1990s; I didn’t think much about Nebraska as a state for craft beer. At the time, it was more about beer from states like Colorado.

Nebraska Brewing Company had their work cut out to get craft beer drinkers to gravitate to local craft beer and persuade non-craft drinkers to enjoy their beer. Paul and Kim talked about the importance of beer festivals in the beginning. In 2008, they began an annual event called the Great Nebraska Beerfest. The festival's early years were about educating people in the area about craft beer. Many out-of-state breweries would attend the event helping promote different styles of craft beer. I remember how special my first Great Nebraska Beerfest was. I met many brewers that day and greatly appreciated what it takes to make good craft beer!

Kim and Paul were passionate about educating the state's consumers and our state government. The couple has been highly involved over the years in working with the legislature to make things as easy as possible to allow craft beer to continue to grow in Nebraska.

Kim described the early days had them constantly learning about the rules and regulations of running the business. It was a school of hard knocks trying to get your product on the market. No one ever told you about the government agency called the Alcohol and Tobacco Tax and Trade Bureau (TTB) that had to approve your beer labels. This is just one example of many that they had to endure. The couple, over the years, has shared their experiences and helped new breweries not have to go through all the pain they did. This generosity is just one of the reasons why the Nebraska craft beer community is so great!

How did you know how to market your beer?

Paul talked about the importance of making people aware of your product. Beyond beer festivals, there was one extraordinary thing Nebraska Brewing Company started to do - make barrel-aged beer. Paul said they were the first in the United States to barrel age a craft beer in a wine barrel for the notes of the wine. They would then go on to develop a great line that included Black Betty, Mélange A Trois, and Blanc is the New White.

The early success of the competitions would quickly elevate the awareness of Nebraska Brewing Company.

• 2009 US Open Beer Championship

  • Black Betty - Imperial Stout - Imperial Stout - silver medal

  • Mélange A Trois - Barrel Aged Strong Beer Category - silver medal

• 2010 Great American Beer Festival

  • Mélange A Trois - Wood / Barrel Aged Strong Category - bronze medal

• 2010 United States Open Beer Championship

  • Black Betty - Wood / Barrel Aged Strong Beer - gold medal

• 2010 World Beer Cup

  • Hop God - American-Belgo Style Ale - bronze medal

Beyond the barrel-aged beers, there were many other awards in the early years that have continued on throughout the 15 years Nebraska Brewing Company has been in business. You can find the impressive list here.

People across the country took notice! Lots of chatter drew Beer Advocate's attention, who interviewed Nebraska Brewing. This kind of publicity started an interest in Nebraska Brewing Company beers in places across the United States, as far away as New York City to around the globe in Japan.

How hard is it not to talk about work 24 x 7?

Kim replied, “It is impossible because the whole family has been involved over the years. It is the fabric of our existence. Our three kids were 10, 12, and 14 when we opened. They knew about everything we were doing in the restaurant and brewing beer. Down the road, our boys would do some homebrewing to understand the process of what it takes to make craft beer”.

It is fantastic to see the two sons still involved in the business. Connor does social media and is a marketing ambassador. When in the taproom, you will always get a big welcome and smile from him! Dylan runs all of the logistics and operations in the brewery, from packaging to shipping. He is one busy guy that runs a tight operation! I am always amazed at the massive brewing area and admire anyone who can lead an undertaking like that.

What is the one thing you thought you would never do as a brewery?

Kim responded, “I never thought we would make hard seltzers, but we did. It was something that had gained significant traction in the market. We didn’t rush in but took the time to make a good seltzer. We have a talented brewing staff who made sure it was something our patrons would like before releasing it. The other test of how well we have done is seeing our seltzers win some awards.”

Paul added, “For me, it would be hazy IPAs. We have done them, but it hasn’t been a major focus. Over the years, our goal always has been to be true to the style. This includes making sure we are using the right yeast and malts.”

The couple discussed how they wanted to stay creative. They meet as a team with the brewers regularly in a meeting they call the Drink Tank. Tyson Arp, the Head Brewer, has been with Nebraska brewing company since the early days. He said they are crossing batch 300 on their pilot system. As a consumer, I love to try the new beers that Nebraska Brewing Company creates!

Being able to try new recipes is vital to providing a selection of beer at the taproom that now spans 40 taps. I know when I come in, it is always a difficult task of what to choose! In the past 15 years, Nebraska Brewing Company has gone from 4 tap handles to 40. That is crazy to comprehend! At the same time, you know you will always be able to get some of the staple beers with great lasting power, such as Cardinal Pale Ale and EOS Hefeweizen.

Tony Munich, Lead Brewer, talked about getting to help create a beer that gets released and how special that is. A truly creative team from the beginning! Tyson has been so instrumental in developing incredible beers over the years. I have chatted with Tyson on several occasions and love the story of how he came up with the base recipe for the stouts at Nebraska Brewing Company. The stouts are unbelievable in that they are so rich but not sweet. The balance is extraordinary, especially with my favorite MOAB - the Mother of All Bettys. The perfect amount of bourbon barrel goodness in this stout! Every craft beer enthusiast should get the chance to try this one. It will set the bar very high for you as you have other barrel-aged stouts.

What are some of your favorite charities you support?

Paul said, “Over the years, we have supported the Marine Corps Toys for Tots program and hosted an annual event. This has meant a lot to us. I have also enjoyed being involved with Hops for Harmony, which supports Project Harmony in Omaha.”

Kim replied, “We were all in when Jay Miralles asked us if we would be willing to support local veteran charities through the 50 Mile March organization. As of this year, I have completed the march twice and look forward to doing it again!”

This was my first year doing the 50 Mile March, and I was inspired by Kim and all the information she shared in her social media posts. The finish line is extraordinary as you arrive at Nebraska Brewing Company with everyone lining the streets. It isn't easy to share the experience if you have never been there. It is something I will always remember!

How would you describe your success and longevity?

The couple smiled and said almost simultaneously - adaptability. Over the years, they have been through hop and aluminum can shortages. Like many other breweries, they had to figure out how to navigate the pandemic. Kim and Paul are delighted to have incredible team players that will do anything to keep the brewery moving forward.

I used the word agility which made Paul smile a bit. No one would have ever thought the last couple of years would be what they were. In the Covid era, people really turned to “supporting local,” which is good and potentially harmful. What do I mean by that? Local patrons have come in droves to support you, but the reality is that distribution outside your local area has become more challenging.

What has been a few of your favorite beers over the years?

I may have saved the most challenging question for last!

Let’s start with Kim: Mélange A Trois, EOS Hefeweizen, and Double Hopicide (Imperial IPA)

Paul: Mélange A Trois, Cardinal Pale Ale, and IPA (with Mosaic)

Our discussion then turned to beer names and labels.

Not the final version as the sack of nuts would have to be removed

Paul and Kim talked about creating the Brunette Nut Brown Ale logo. They worked with an artist who came up with an initial version that Kim brought out to show. The drawing was framed and creative, but the lady holding the beer needed a different, less revealing outfit.

The group then laughed about the picture shown and that they would have to remove the word nuts from the sack to avoid giving the impression that there were nuts in the brown ale. I am sure there were lots of jokes about this at the time!

Names for beers can be very tough, especially when you are distributing. Paul talked about their fun coming up with the name Wick For Brains for their pumpkin ale. Tyson said one of his favorite names was the Romancing the Cone IPA. Last but not least, Connor said he was excited when he came up with the name Responsibly, which is a 13% Belgian Quad. What a perfect name!

A couple of my favorite names, in addition to the ones above, are Truth Bender - Belgian blonde and Midnight Ryed - Schwartzbier.

I am looking forward to the anniversary events on November 17 - 19th. I can’t wait to see if there are any special beers for the occasion!

Cheers to 15 years and many more for Nebraska Brewing Company!

Hey Gretna - Time to Get Your Heavy On

The artwork and decor of the brewing is fabulous!

I bet you thought this was some type of mean joke. Well Gretna it is not, and you should be excited about your new brewery - Heavy Brewing! Jeff Gude and Randy Fredericks, Jr. along with the support of their families have created the brewery that they had always envisioned! It was back in December of 2021 when I met the two at the newly acquired building. You can reminisce about the story I wrote here: The Journey to Starting a Brewery - The Inception.

This was the space when first acquired. I had fun with Jeff and Randy think what it could be.

The same wall with the mural and some of the seating in the taproom.

I was utterly blown away by how the space turned out! It has a very cool bar, plenty of seating, a kitchen, an event room, and yes even an arcade! This is a family-friendly brewery that is going to be one popular place to meet up with your friends and family!

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I was only at the soft opening for about an hour. I was mesmerized by the pizza coming out of the oven. So many creative pizzas that I will have to make sure to get one the next time I am in!

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My first beer at Heavy Brewing was an excellent NEIPA called Lamborghini Mercy - 7.6% ABV. Mosaic and Azacca hops provide nice tropical fruit notes. For the soft opening there was a nice selection of 7 beers with plenty of taps to expand!

This logo is on the outside of the building letting you know you have found the right place!

Set your navigation system to 20333 Patton Street, Gretna, Nebraska, and enjoy all the Heavy Brewing has to offer!

Cheers!

Breaker One-Nine Next Stop Salt Mine City Brewing Co

Marty has been a major influence on introducing David City to craft beer

For one resident of David City, Nebraska, C.W. McCall significantly influenced the naming of the town’s brewery. Marty Roper said that the song “Round the World With the Rubber Duck,” which is a follow-up to Convoy, mentions salt mine city that he always remembered. It was only natural for him to name the brewery Salt Mine City Brewing Co.

Marty was born in California. He lived in Oregon before moving to the midwest as he attended high school in Hastings, Nebraska. Marty got a taste of what it was like working in a restaurant as he worked at the Garden Cafe in Omaha. He met his wife, who was from David City. The couple would spend some time in Arizona before coming back to live in David City.

A little over a year and a half ago, Marty opened Ropers Bar & Grill in David City. He wanted it to be that place where you could enjoy some sports, good food, and craft beer. Marty is a big supporter of local Nebraska beer and wanted the community to get the chance to experience it for themselves.

In little to no time, the people of David City and surrounding areas were transitioning to craft beer. Ever since back in Arizona, Marty wanted to start a brewery. Maybe now was the right time!

Marty pictured above in red and his brewer Tom Polacek in gray

Marty was ready to start the brewery, but he needed a brewer. It happened that his wife hired two local brothers, Tom and Dennis, to help with the remodeling of the interior of their home. Marty had returned from a trip to Arizona and had brought back an excellent selection of craft beer. It was the icebreaker to get Tom to talk about his enjoyment of brewing beer!

Tom Polacek, a homebrewer for over 12 years and part of the local Brick Street Brews homebrew club, would become the brewer for Salt Mine City Brewing Co! The brewery's goal is to produce the best beer for the community of David City. They had a pretty good idea of some of the first beers they would make, but now it was finding space and ordering the brewing equipment.

Marty secured some space in a strip mall on the north side of town that had enough room to get the brewery up and going. Some work would need to be done, but the two didn’t take long to figure out the desired setup, and construction would begin.

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In November of 2021, Marty ordered the 1-barrel brewing system from Blichmann Engineering out of Lafayette, Indiana. The fermenters are from Ss brewtech. Marty was so excited to see the brewing system come in that he quickly purchased some grain for the first batch of beer. To Tom’s dismay, he was trying to figure out what he could brew and came up with an Amber Wheat Ale! The brewery debuted its beers at Ropers Bar & Grill on July 1, 2022.

It has been a wonderful summer for Salt Mine City Brewing Co beer! Marty said he is seeing a substantial drop in domestic beers like Busch Light. Seeing your beers gaining popularity over macro brewery beers has to be a great feeling! The other thing that has Marty energized is doing some beer festivals to introduce more people to the types of beer they are making. On October 8th, at the Butler County Fairgrounds, the next event they will be hosting is The Gates of Munich Oktoberfest.

The flight of Salt Mine City Brewing Co beers

It was now time to sample the brews Tom has been working on this year.

• B.O.B - The Blood Orange Blonde uses the base of their blonde ale with blood orange. The orange is a nice note in this smooth blonde ale that comes in at 5.2% ABV.

• Cruzin Cream Ale - light and crisp with just a bit of hop finish. Another nice session beer coming in at 4.8% ABV.

• Brick Street Amber Wheat - beautiful copper color with light caramel notes in a soft body. Easy drinking at 5.3% ABV.

• Mudd Flap Girl - this Pale Ale has those earthy notes from the hops that stand up well in the body of this 6.0% ABV ale.

• Big Rig Porter - lots of nutty roastiness upfront that mixes in some chocolate notes. Very enjoyable Porter that I could drink all year around. The ABV on this one comes in at 6.2%.

It was another great brewery visit! Always more fun to have my friend Paul with me. One fun fact about David City is downtown by Ropers Bar & Grill; you actually park in the middle of the street!

Fall is a great time to check out breweries. Plan a trip to David City to enjoy Salt Mine City Brewing Co beers at Ropers Bar & Grill.

Cheers!

Nature's Perfect Cone

The hop cone basking in the morning sunshine

When someone says the word “cone,” most people think of an ice cream or pine cone. My mind thinks about the aroma and flavor a hops cone adds to beer. The outside of the cone is very intriguing, but the contents hidden inside are the key to making craft beer.

Inside are tiny, yellow pods called lupulin, which is the source of flavor, aroma, and bitterness in beer. I remember my first visit to a hop farm a few years ago. The owner said to get the scent from the hop to put it between your two hands and roll it back and forth. The warmth and pressure release the lupulin oils providing the citrus, piney, spicey, and other aromas.

I know brewers discuss the alpha and beta acid levels in a hop. My basic understanding is that alpha acids control bitterness while beta acids dictate the aroma. A discussion for another day, but if you are interested, here are more details.

Amazing how hops train to go up the 18 foot wire!

On a bright, sunny Saturday morning, I headed to Fort Calhoun, Nebraska, to visit Christensen Hop Farm. Josh and his wife Ronee started the hop farm in 2017 and have expanded it to 7 acres and 11 varieties as of this year.

Josh was busy mowing the property as my friend Paul and I arrived. So many questions were running through my mind as were started to walk back to the field. In Nebraska, it isn’t a common sight to see rows of hops growing in a field. We are used to seeing corn and soybeans.

Josh and his family farm and also own Abe’s Trash Service. Josh said he never thought about growing hops until he did some homebrewing with his brother-in-law. Initially, the idea was to raise a few plants, but that quickly turned into 700 plants in his backyard!

Josh is a very nice guy who seems to have that entrepreneurial spirit. It didn’t take him long to see how this could become a business! Josh has a great piece of flat land south of Fort Calhoun, where the hops grow towards the blue sky.

Hops are similar to grapes in that the soil and region they grow in impact the flavor produced. Josh also said there is a 7 to 10-day window for harvesting hops. During this window, the characteristics can change, enhancing, for example, the citrus and fruit notes. On the other end of the spectrum, if you harvest Triple Pearl too late, you get an onion aroma.

The long rows of hops that reach the top of the 18 foot wire.

There is a great deal of work that goes into farming hops. Josh said the two most busy parts of the season are early on when training the bines to go up the wire and harvest. He said that the key is to automate as much as possible to reduce manual labor. Family and friends pitch in to help Josh when manual work is needed.

Nebraska, especially on the eastern side, does provide challenges to keeping the plants healthy. There is downy mildew that can occur because of the humidity. Wind storms can cause catastrophic damage. Last but not least are the hungry little bugs known as Japanese Beetles that love to eat the leaves off the hop plants.

Over the five years, Josh has learned that specific hops produce better than others. Two of the better producers are Triple Pearl and Vista. To get an idea of what volume is expected, he looks for 3/4 pound per plant. On a per acre basis, 1,500 pounds is considered good. He went on to say that Vista has shown the potential of producing up to 3,000 pounds per acre. I would say Vista likes living in Nebraska!

Josh created this setup for cutting down the hops.

There are some hectic days when harvest time comes in August and September. Josh said that he starts off going down a row where he cuts the plants off toward the bottom. Then the tractor with the cutter at 18 feet can go down the row and cut off the bines where they fall into the wagon.

This machine is responsible for picking the cones off the vines.

The next part of the process is pretty amazing when you consider that if you had to hand pick the hops, you would need many people. The plant shown above can take the bines in, pick the cones off of them, and send them up the conveyor belt to be dried. Josh purchased the equipment from a retired hop grower in Michigan. The machine was taken apart and shipped to Fort Calhoun. The previous owner then came onsite to help with the installation. Josh said it went smoothly having him there to get it assembled.

The Pelletizer machine that takes the dried cones and turns them into pellets.

The hops will dry in about 18 hours, where they are then pressed into pellets. Pelletizing allows for the hops to last anywhere from 2 to 4 years if they are refrigerated. Having a pelletizer is a big time and cost saver; otherwise, you have to transport the hops to someone who would process them for you.

Now with the product in hand, off to finding buyers for the hops. In 2021, Josh visited 120 - 140 breweries covering Nebraska, South Dakota, Iowa, and Kansas. Now that is one dedicated road warrior!

Here is just a short list of breweries that you might know that use his hops:

• Empyrean Brewing Co.

• Site-1 Brewing

• Kros Strain Brewing

• Jukes Ale Works

• Upstream Brewing Company

• Cosmic Eye Brewing

• Pals Brewing Company

• Brickway Brewery & Distillery

• Scriptown Brewing Company

• Hwy 14 Brewing Co

• Scratchtown Brewing Company

• Bootleg Brewers

• Keg Creek Brewing

• Norsemen Brewing Company

• Hopping Gnome Brewing

• Jackson Street Brewing

Oh, and there is one more that Josh didn’t drive to but flew to. Oceans Lab Brewing Co. in Puerto Rico has used his hops.

Digging the row markers walking through the hopyard

Here are just a few of Josh's hop varieties, along with their characteristics.

• Comet - the aroma is strong grapefruit and citrus. The most common flavor notes are grapefruit and tangerine.

• Cashmere - the aroma is melon, pineapple, and peach. The most common notes are melon, pineapple, and coconut.

• Vista - the aroma is orange, tangerine, apricot, and pear. The most common flavor notes are honeydew melon, papaya, and tropical fruit.

• Triple Pearl - the aroma is melon, orange, spice, and pepper. The most common flavor notes are orange peel, pepper, and pine.

What a day it was! Great to get to know Josh better and to learn more about hops. You must share the word that this hop farm produces excellent hops! Josh said he loves supporting the breweries and would like to be able to grow the operation to 20 acres. I know he will get there!

Cheers!

Roc Hopper Brewing - Not Your Typical Taproom

The sign that greets you on the bricked 5th Street in Syracuse, Nebraska

It has been amazing to follow Roc Hopper Brewing Co over the past two years as they prepared for a spectacular grand opening on Saturday, May 28th, 2022! Growing up, I spent some time in Syracuse enjoying Elms Ballroom while listening to local Omaha and Lincoln bands. Also, I was born there in a small community hospital during a tornado. Mom says we had to go to the basement to ride out the storm. She said that all dad could talk about was taking me fishing when I got a little bigger. We had some great times during my childhood fishing in ponds around Syracuse!

Ben and Katy Biehl, founds of Roc Hopper Brewing Co

Fast-forward as an adult, I never in a million years would have thought there would be a brewery in Syracuse. Ben and Katy’s vision for this taproom is nothing like I have seen before. As I walked around, I felt like I was in an art gallery in Laguna Beach, California!

Katy’s art is on display throughout the brewery. I love art, and I would say Katy is one of the top artists I have ever seen. There are sections of the taproom with different themes that make it such a great atmosphere.

The black and white theme throughout is elegant and brings out some of the rustic features of the building built in the 1880s. Back then, the building was originally an opera house. Before Ben and Katy acquired the building, it was a pharmacy. Two years of hard work has turned into a beautiful gathering spot in this small community. Ben said it would have never been possible without the design and buildout that Katy’s brother Noah Zahn did.

The bar has plenty of seating and has a beautiful white bartop. It is in the middle of two sections. One is the main area with tables and a small lounge to kick back and relax. The other section is space for events. A good friend of mine, Nathan, says he looks forward to having a family event there.

The flight boards are very cool and easy to carry!

Clementine Wit

I got to sample four of Roc Hopper’s delicious craft beers in a flight.

• Doll Face Coconut Blonde - easy drinking with a nice bit of coconut flavor. ABV: 4.8% IBUs: 14

• ALT’rd Mental Status - is a German Altbier. Nutty and bready notes with a wonderfully dry finish. ABV: 4.7% IBUs: 28

• Polar Bear White Coffee Stout – has an excellent coffee flavor with some vanilla notes. Medium to full mouthfeel makes this white stout seem like a dark one! ABV: 6.6% IBUs: 40

• Clementine Wit - This Witbier has sweet orange notes upfront, then finishes with a bit of spiciness. Excellent summer brew! ABV: 4.8% IBUs: 14

Series of rock artist on one of the walls in the taproom

The taproom this afternoon was a constant stream of people coming in and enjoying the atmosphere and beer. Also, Chef Kelley was preparing some fantastic food! A great time to be had by all.

With it being so busy, I didn’t get as many pictures as I would like to have. However, that is a good thing to leave some intrigue to make your way to Syracuse soon to check out Roc Hopper Brewing Co.

Cheers!

A Labor of Love

The sign that greets thousands of visitors every September and October

Vala’s Pumpkin Patch & Apple Orchard was created back in the 1980s by Tim and Jan Vala. Over the years, the family, with their three daughters, Kelsey, Kirsten, and Kyla, have made a magical place in the fall for people of all ages. The hayrack rides, pig races, and haunted houses are just a few attractions. The beautiful orange pumpkins you see all over the property are the epitome of fall!

It has been the family’s love for creating unforgettable experiences that make Vala’s the place to visit every year during September and October. Many people feel this way as there were around 350,000 people who came out to Vala’s in 2021. Even though Jan Vala is no longer with us, I am sure she looks down from heaven and smiles as each person makes their way into Vala’s.

Kelsey Vala Donovan and her husband David, creators of Vala’s Orchard Cider Co.

New ideas for attractions are never-ending at Vala’s. In 2019, Kelsey’s vision of making hard cider became a reality. The production would begin to serve customers in the fall of 2020.

Vala’s Orchard Cider Co. is the first cidery I have ever experienced. I was curious to discover how you learn to make cider and what the process is. I asked the couple how they got into making cider. David told me that he had friends that were homebrewers who got him interested not in beer but cider. The couple began experimenting and traveling the country to discover all the different ciders that were out there.

David said they had learned by each small batch that they had created but was glad to be able to go to the Cider Institue of North America for some formal training.

Kelsey’s background is in Culinary Arts. She enjoys creating ideas for flavor profiles for different ciders. As you will see in this article, there are many ciders, including ones with other fruit in addition to apples. Kelsey also is in charge of making all of the wonderful pies at Vala’s. Now I am thinking about pie and cider pairings, but back to the main story!

Kelsey said that she and David work well as a team because David’s palate picks up on every subtle note, and he can describe them in great detail! I bet that makes it fun when telling others about the cider!

I can only imagine the creative fun that this couple must have when making cider recipes! Let’s see how this comes together, starting with the orchard.

A perfect day to capture the beauty of the apple trees in full bloom

Kelsey had picked a fantastic day for me to come out! The apple trees were in full bloom and looked gorgeous against the blue sky. While on a tour of the property, Kelsey said that they have over 30,000 apple trees and 35 varieties of apples. I didn’t know you could grow that many different kinds of apples in Nebraska! The trees are dwarf apple trees and are on a trellis, making it easier to pick the apples. The idea was to make it easy for parents and their kids to enjoy apple picking in the orchard.

The cider is wholly produced from the apples from the orchard. They use all of the apples left from the trees that people can pick from. Also, there are apples grown just for cider production. Kelsey provided the pictures of the ones above. The following are just a few examples of excellent cider apples.

• Golden Russet - sweet and tart simultaneously with some spiciness to it.

• Franklin Cider Apple - is known for its bitterness, acidity, and tannins. This apple also has a lot of natural sugars, making it an excellent cider apple.

• Northern Spy - is a late-season apple with a good balance of tartness yet also sweet with a hint of pear flavor.

• Gold Rush (not pictured) - is a very aromatic apple with a nice sweet and tart balance that makes an excellent dry cider!

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So what does the process look like for making the cider?

1. The apples are harvested and brought into the production area.

2. Next, they are washed thoroughly.

3. The apples then make their way into the grinder that crushes the apples into a pulp that would resemble applesauce.

4. The pulp goes through the press that looks like a series of screens or filters. The juice gets extracted from the pulp.

5. The juice is then transferred into the fermenter with yeast to turn the sugars into alcohol.

Kelsey said that it took about two weeks for the fermentation to complete. During those two weeks, the yeast has to be fed some nutrients to help keep it healthy and active.

Shown above is the freezer where the fresh juice is stored right after it is pressed. The juice is then defrosted over the winter to ferment. The fermented, filtered cider is stored in the cooler in the large cardboard bag in box totes. The cider will then be kegged from those totes. To give you an idea of how much cider is being produced, in 2020, Vala’s Orchard Cider Co sold 4,000 gallons. The following year, 2021, would see an increase to 14,000 gallons.

Beyond kegging the cider to be served at various locations inside Vala’s, such as the Cider Silo or Cider House, the cider is bottled and sold to patrons to take home. In 2021, Kelsey said they produced 22,000 bottles, and in 2022, they have a goal of 45,000 bottles!

I never knew that bottles of cider go through a pasteurization process. Pasteurization kills any remaining active yeast and increases the shelf life of the hard cider. If the yeast were to remain active, CO2 buildup could cause the bottles to become cider fountains when you open them, and no one would want to have that!

From the fall of 2021, the line up of ciders - photo credit Vala’s Orchard Cider Co.

Vala’s Orchard Cider Co. has a great cider selection ranging from dry to sweet. The labels on the bottle show this, which I love! There are apple cider offerings like the Nebraska Classic Cider and Goldrush Dry. The Goldrush Dry is incredible! At first, there is a slight bit of sweetness. The finish is nice and dry, creating a well-balanced cider at 7.5% ABV (alcohol by volume).

The other ciders available have natural fruit additions such as cherries, strawberries, blueberries, and blackcurrants. The subtleness of the fruit adds notes without taking away from the apple flavor. Cherry Fizz, Tractor Jam, and Witches Brew are few in this category. Witches Brew has blackcurrants, a bitter little berry that provides outstanding color and balance to the sweetness of an apple. Tractor Jam is a must to try for those who like a sweet cider!

Kelsey and David are also barrel-aging some ciders in bourbon barrels. They have an Imperial Cherry made with Montmorency tart cherries and Bourbon-Barrel Blueberry. The ciders age in the barrels for up to six months. Over this time, the cider grabs additional characteristics of the spirit and the wood from the barrel.

Great Lakes International Cider and Perry Competition (GLINTCAP) medals from 2021.

What is so impressive for this young cidery is the medals they won in the 2021 Great Lakes International Cider and Perry Competition (GLINTCAP)! Goldrush Dry and Cherry Fizz were both gold medal winners! It must feel good to see your ciders appreciated amongst so many others in a competition like this. I can’t wait to see how this year’s competition turns out!

Goldrush Dry shines on a sunny day. This crisp, dry cider is very enjoyable.

This fall, Vala’s Orchard Cider Co. is expanding to a new building called Vala’s Cider Mill. I got a sneak peek of this fantastic establishment that is under construction. You will want to mark your calendar for some visits this fall because the atmosphere will be like no other you have ever experienced!

Kelsey said they are so excited, and the cider crew has been working very hard for this launch. I can’t wait to experience Vala’s Cider Mill this fall and their delightful ciders!

Vala’s Pumpkin Patch & Apple Orchard, I don’t know how you keep coming up with these incredible new attractions, but I know all of your visitors love them!

Cheers!

Kros Strain Brewing Company Celebrates 5 Years of Growth

Founders Scott Strain and Robert (Bobby) Kros enjoying 5 incredible years

Robert (Bobby) Kros and Scott Strain launched Kros Strain Brewing Company five years ago in June 2017. For these two gentlemen, the one constant thing over the past five yours has been growth. It is fun to see the evolution of Kros Strain Brewing, and it has been a challenge to keep up with everything they have going on! Luckily, I got the chance to meet and discuss with Scott and Bobby what it has been like over the past five years.

Just of few of the fermentors at Kros Strain. They range from 5 BBL to 100 BBL

Does it feel like five years have passed?

Scott started by saying that the time had flown by quickly. It has been an exciting journey filled with the cycles of expansion and adjustment. The adjustment time until this year has been very minimal.

Scott and Bobby put into perspective the growth they have experienced. The initial brewery setup was 5 - 30 barrel fermenters and 2 - 5 barrel ones used mostly for experimentation. Their initial capacity at a given time was 160 barrels or 4,960 gallons. By no means was this a small operation to start with!

Bobby described the expansion of the equipment over the years, including 2 - 100 barrel fermentors. Today their capacity at a given time is 900 barrels or 27,900 gallons. I have to say equally as impressive as the capacity is the engineering to be able to fit all of the equipment in the space they have!

Scott described that having some years with up to 60% growth is fantastic and also daunting at the same time. The logistics of getting more space, employees, and materials to keep up with the production takes lots of planning.

This canning line can do between 60 - 70 cans per minute

This wooden foeder produced in Missouri is perfect for producing sours

What are the most significant changes that have taken place in the brewery over the past five years?

Immediately, two items stood out for Bobby and Scott. The first was transitioning from a bottling line to a canning line. The two have seen many advantages, including the consistency of the fills. I would imagine the cans are easier to work with also. I remember seeing the one bottling machine in action. The bottles looked like spokes on a wheel getting filled and capped. It would seem that a system like this would need more care when packaging the beer than a canning system. Incredible numbers though from both. The bottling line filled 1,000,000+ bottles, and the canning line has filled 2,000,000+ and growing each week!

The other significant item is the sour beer program, which is very popular. The addition of the second bay in the building provided space to create the separation from the main brewery to produce sour beers. Kros Strain uses white oak foeders from Foeder Crafters of America out of St. Louis, Missouri.

I have read that the wooden foeders help add complexity to the beer. There are several reasons, including the tannins (bitter compounds) released from the wood to the yeast and bacteria that build up in the pores of the oak wood. However you look at this, lots of science and care goes into these beers!

The hop lights add to the cool atmosphere of the taproom in La Vista.

What has surprised you most about owning a brewery?

Scott said that brewing was the easy part compared to the sales and marketing side. There is a great deal of time spent working with the distributors to get their beer to market. Another difficult part of the distribution is getting used to having someone else represent your product.

Beyond the creative recipes, they have invested a lot of time and money in the quality assurance controls of production. The high-quality standards were essential to maintain as they grew to ensure that the customers were always satisfied with the beer. I can say that every beer I have had from Kros Strain has been top-notch!

The other big thing is human resources and keeping up with the growth of the employee base. The gentlemen said they have been fortunate to have great employees that stay a long time with them. I have to say that everyone is always so friendly and knowledgeable about the beer. It makes for a wonderful experience every time you visit the taproom!

A very recognizable logo

What are some of your favorite charity events you have participated in?

Scott and Bobby said there were several, but two of their favorites are:

• Hops for Harmony supports Project Harmony. Project Harmony supports children that are suspected victims of abuse and or neglect.

• Brew Haha supports Habitat for Humanity of Omaha. Habit for Humanity helps to provide quality, affordable housing.

The taproom entrance in La Vista

What have been some of the challenges you have faced over the past five years?

The two gentlemen explained that every growth cycle takes a great deal of planning. Along with that is the financing that is needed to expand the operation. Last but not least is hiring and training new employees.

The pandemic has been difficult and they had to adapt how they went about finding new employees. Just as much of a challenge has been the supply chain issues from getting in the needed grains to finding vendors that could provide aluminum cans.

The display of awards in the La Vista taproom

What has been your favorite award?

Bobby and Scott both said they have never focused on contests; it has always been about people enjoying their beer. Both said that they do appreciate the fact that when chosen for an award, it means the beer they love to produce is recognizable amongst their peers.

Bobby then described the moment in 2018 at the Great American Beer Fest (GABF) when the announcer called Kros Strain’s name out! It was at the end of the competition, and the last category was Hazy IPAs. There were almost 400 entries which is hard to fathom.

Then the moment arrived. Kros Strain Brewing Company - Fairy Nectar London DDH was named the silver medalist! Bobby and Scott described the chaotic scene as they worked their way through the crowd onto the stage. It was a day neither of these gentlemen will ever forget!

The beautiful color of the Web of Lies Imperial IPA

What are your favorite three beers that you have made over the past five years?

You have to save the most challenging question for last - right!

Bobby

• Batch 625 - Farmhouse Ale - Saison 5.4% ABV 25 IBUs

• Hazelnut Coconut Imperial Stout - barrel aged 13.0% ABV

• Southern Hopisphere - Hazy IPA - 7.5% ABV 62 IBUs

Scott

• Batch 625 - Farmhouse Ale - Saison 5.4% ABV 25 IBUs

• Fairy Nectar London Project - Tropical - Hazy IPA 6.2% ABV

• Out of Service - Sour IPA collaboration with Servaes Brewing Company

I think everyone who tries Kros Strain Brewing’s beer, loves it

Five years with over 1,600 batches brewed! Kros Strain Brewing, so happy that you opened a brewery in Nebraska! I know Scott and Bobby have plans for the next five years, so buckle up and enjoy the ride!

Watch for social media posts in June about the 5-year anniversary events. I am sure you won’t want to miss them.

Cheers, Kros Strain Brewing, for five years, and I am sure plenty more to come!

Fremont - The Long Wait is Finally Over

On the corner of 349 N Main St in Fremont, Nebraska you will find Five.0.Five Brewing Company

Most of us are willing to wait for the good things in life, but 105 years seems to be pretty excessive! Thank goodness Five.0.Five Brewing Company has opened in Fremont, Nebraska. It is interesting to take a trip back to the late 1800s and early 1900s. The brewing industry in Nebraska was booming! Then one major event that would quickly end this era would be Prohibition.

The original Fremont Brewing Company

In the 1870s, it appears that there were a few small breweries in Fremont, including Magenan & Co. Brewery. Then in 1891, Fremont Brewing Company would open in the area of 900 East Factory St. Fremont Brewing along with other larger breweries in Omaha. These breweries were known for their massive production.

In the early 1900s, Fremont Brewing Company produced 30,000 barrels of beer per year. So how much beer would that be? A barrel is roughly 31 gallons of beer which translates to 930,000 gallons or 7,440,000 pints! I wonder who was drinking all of that beer? They must have had an extensive distribution network.

In 1917, congress would create the 18th Amendment known as Prohibition. Most breweries tried to pivot to producing soda to survive this period that lasted until 1934. Fremont Brewing Company would be renamed Fremont Beverage Company before finally closing its doors.

For craft beer enthusiasts in the Seattle area, just a friendly reminder that Nebraska had the original Fremont Brewing Company!

Fast-forward to 2022, and a new craft beer era has started thanks to Five.0.Five Brewing Company.

Look at the color in this beautiful Pale Ale!

The old saying, “patience is a virtue,” describes Shawn Morrow. Shawn started his craft beer career at Empyrean Brewing Co. in Lincoln, NE, in 1998. His starting position would be a cellar person doing tasks such as cleaning taps and kegging beer. This type of work is a common starting point, and it enticed Shawn to learn as much as he could to move up in the brewery.

Shawn got lots of good advice from Rich Chapin, head brewer at Empyrean Brewing, on what it would take to become a brewer, including where to go to school. Shawn would get his formal training from the Siebel Institute of Technology in Chicago and the Master Brewers Association in partnership with the University of Madison, Wisconsin.

Nothing is better than actually brewing to learn more about the process. Shawn reminisced about one of the first things he got to make at Empyrean Brewing: a Mead. It was an unforgettable experience!

The 10-barrel Alpha brewing setup at Five.0.Five Brewing Company

As time went on, Shawn became very interested in the idea of owning his own brewery. Plans were in motion for a brewery in the Haymarket District of Lincoln when the Great Recession of 2008 hit. The ability for new small businesses to get financing dried up, thus forcing Shawn to put his plans on hold.

After that, some life changes came about, and Shawn left professional brewing to work at Lincoln Industries as an Operations Manager in the chemical division. He still enjoyed homebrewing, and his recipe list kept growing. While working there, he met Tim Gesell. They hit it off and started to do some homebrewing together.

The years were flying by, and Shawn had reached his 10th anniversary at Lincoln Industries. In 2018, Tim would share some of the beer that Shawn and he brewed with Ryan Durant. Ryan is the owner of the 505 Building in Fremont. Ryan and Tim thought it would be awesome to open a brewery in the building and wanted Shawn to join in on the venture.

There were several conversations throughout 2018, and each time Shawn would decline, telling Tim and Ryan it wasn’t the right time. Then towards the end of 2018, after a long talk with Lori about how much he wanted to do this, Shawn was able to say, “I’m in!”

The taproom design came from Lori Morrow who is at the end of the bar

The plans began in March 2019, and later that year in November, the Fremont City Council gave their approval and also provided a grant. There was a lot to do to get the 505 Building ready.

Time started to pass by, and the logistics of the 505 Building ended up not working out. One day, Tim told Shawn to check out a building on 349 N Main. Shawn took a look but thought it would be too small for their initial design ideas. After doing some additional measuring, it turned out that the space would work. With the building secured, 2021 would be another test of patience and will for Shawn!

I am always fascinated to find out what was in the space before the brewery and what good surprises arose in the renovation. Before Five.0.Five Brewing Company occupied the building, it was a Diamon Vogel paint store.

The paint store had previously covered up the round window shown in the picture. The window looks great in the brick wall and allows a nice amount of natural light to come through. The next major renovation step for the taproom was to remove the drop ceilings to allow for a more open look.

Each of these steps enhanced the atmosphere, but one more big item was the floor. The gorgeous wood floor was buried under two layers of subfloor and tile. With some work and patching from wood in other areas of the building, the taproom floor turned out great!

The lights in on the taproom walls add to the warmth of the space

As we all know, the pandemic has caused immense pain in trying to get materials. The original design plans Lori came up with had to be modified several times because tables, bar stools, etc., were out of stock and had no firm date when they might become available.

I love how the taproom turned out! The industrial look of the black lights on the walls and black pipe for the tables seems very fitting. The darker woodwork gives you a British pub feel. An excellent space for conversation or maybe doing some writing in one of those cozy booths!

The other cool thing about the taproom is the historical pictures of the Fremont area donated from the local library. Each one has a remarkable story that Shawn so graciously told. The cool logo created by Beth Greenquist is visible throughout the taproom on the coasters and available merchandise such as shirts and hoodies.

Everything was set for the grand opening on January 13, 2022. Oh, did I forget something? Yes, of course, what about the beer? Shawn told us that the central theme for the brewery is to brew the styles as they were originally created. If it is a Lager, it will be a traditional German Lager. If it is a Pale Ale, it will be a traditional English Pale Ale.

The hard to find Black and Tan. Watch Lori pour this was a true art!

Shawn said one of the best things about Fremont for brewing turned out to be the water. The water profile works out great the what they are brewing. The goal is to have six flagship beers available all of the time and two rotating beers. They also have guest craft beer, cider, and local spirits.

While at the brewery, I had the following two beers.

• Pathfinder Pale Ale - This English-style Pale Ale has a malty backbone with herbal and spicy notes. There is a medium hop bitterness balancing it out nicely. The ABV comes in at 5% and 35 IBUs.

• Lakeside Lager - This German-style Lager is very smooth with those bready and malty notes. A nice easy drinking beer that comes in at 5% ABV and 15 IBUs.

I really wanted to try the Black and Tan, but I have saved that for another trip back to Five.0.Five Brewing Company. The Black and Tan is made with their Strong Ale and Stout. Lori makes it look easy to pour one, but there is definitely an art to make the beautiful layers and to get that creamy head on top!

The menu at Five.0.Five Brewing Company. I like the fun names of the beers!

One thing I found very intriguing was that with the extensive recipes Shawn has, he decided to create new ones for the brewery. That has to take a lot of extra work, but it must feel great brewing new beers for the brewery! Shawn described that right before the opening; he hadn’t thought about the names and had to come up with them quickly.

Take the Bit Thick Strong Ale, for example. One of the old English meanings is a little unfair, and that could describe just how good this Ale is when comparing it to other Ales. Rugger Bugger Stout is another fun name. Imagine that guy sitting in the pub who loves sports, especially rugby being somewhat loud talking about his team while kicking back a couple of Stouts.

Isn’t great to see a keg with Fremont, NE on it again!

What a great visit! Lori and Shawn are amazing folks that have created a community space for people to enjoy. Their hard work and patience shows in how the brewery turned out. It has been exciting to see the brewery being open. I know the couple, and Tim Gesell also have plans to use the capacity of their 10-barrel system to distribute beer soon.

Get out and explore Fremont to see for yourself all of the great things happening along North Main street. I highly recommend getting to know the beers at Five.0.Five Brewing Company. They have a four-beer flight option that is perfect for getting acquainted with their wonderful brews!

Cheers!

The Journey To Starting A Brewery - The Inception

Randy Fredericks, Jr. and Jeff Gude are the founders of Heavy Brewing

Over the past four years, I have had the opportunity to tell the stories of many Nebraska breweries on how they came to be. Every one of them has been fascinating to me to know the amount of work that goes into starting a brewery. The one thing I have never done is to follow the startup of a brewery in each of the key phases of the inception, buildout, and opening.

The Heavy Brewing logo lit up nicely

This past summer, I met Jeff Gude and Randy Fredericks, Jr. at an event where they were pouring samples of their beer. The two of them had this enthusiastic energy that everyone loved! With every pour of one of their brews or craft seltzers, the crowd grew even more curious about the guys with the monkey logo!

I had remembered seeing the logo on a post on Facebook but didn’t know anything about them. I introduced myself to Jeff, and he knew about my blog site. Jeff and Randy were very busy that day, but we briefly chatted about meeting sometime soon. I was very excited to learn more about where they were at in getting the brewery started. It seemed that they were pretty far along in their journey, judging by how good their beer was!

One of the many great IPAs from Heavy Brewing

Jeff and Randy told me that they were in the inception phase of the brewery. I told them that it would be fun to do a series of blogs showing what it takes to go from concept to opening the brewery. They liked the idea and since then we have had several conversations. So let’s talk about how the idea of Heavy Brewing came to be!

The Aha Moment

Jeff and Randy have been friends for over twenty years. They have had many common interests over the years, but one day at Brix would add an everlasting one! It was all about an IPA from Deschutes Brewery called Chasin’ Freshies. This fresh-hopped IPA caught their attention of what craft beer was all about.

During the same time, Randy was traveling for work to Chicago regularly. It was in Chicago that he started to enjoy Hazy IPAs. Each trip, Randy would bring back several beers to the point that the cost of the beer was noticeable, especially to his wife. Randy and Jeff discussed the possibility of learning how to brew beer. Brewing was the type of challenge that would be fun in the learning process and the possibility of producing something you could enjoy!

The early days of homebrewing were about IPAs. The guys were having a blast learning how to create the hazy IPAs! With each batch, it was dialing in the recipes and enjoying the outcome. It is one thing to enjoy your beer, but what would others think of it? Sometimes it is hard to have close friends give you that honest opinion you are looking for, so the guys decided that they should enter some homebrewing contests to get an honest opinion about their beer. There was a competition in Minnesota that caught their eye, and they were excited to register. There was one big problem that held them back, Covid. It was a terrible time for a pandemic to hit, but what could you do.

A shift in plans would take place to solicit feedback on their beer still. Jeff and Randy came out with the concept of doing Brewouts. A Brewout is an event where you can share some samples of your beer. It is a perfect opportunity to get feedback from people in the community. Randy built this excellent cabinet for the events that started with six taps but it would grow a bit over time. The very first Brewout was very IPA-focused. The people at the event enjoyed them but wanted a wider variety of beer. This was great feedback to take forward to additional events.

Each event continued the positive momentum forward of new crowds enjoying the beer. The thought of launching a brewery was not just a dream, it was becoming a reality with all the support! By the fourth and last Brewout at Spikers in Gretna, it was clear to the people who attended, Heavy Brewing is ready to launch! I was at the event and got to hear firsthand all the comments on the wide selection of craft beer. There was a Peanut Butter Stout, Pumpkin Ale, Oktoberfest, Cream Ale, Witbier, West Coast IPA, NE IPA, and a tasty Prickly Pear Seltzer.

Was there an exact Aha Moment? If I were to take a guess, it was the first beer poured at the first Brewout!

The Heavy Brewing logo wear is definitely eye catching!

The Name

One of the most daunting tasks has to be coming up with a name that no one else has. The name reflects your brand, so it also has to have a deep meaning to yourself and those you serve.

Heavy Brewing expresses the early beers that they guys had brewed. The first few batches seemed to be low on the ABV (alcohol by volume) side. The beers were coming in at around 3 to 4%, so they kept adding more grain to the point they had 19 pounds in one 5-gallon batch.

The ABV came up some, but not to what they expected. The odd part was that they felt the effects of drinking it after only having small amounts of the beer. What could be the reason behind this?

Beer geek speak time! When measuring the gravity of the beer, there is the original and final gravity. There are two standard tools: a refractometer and a hydrometer. For the original gravity, you can use a refractometer. The refractometer works well since there is no alcohol yet. Holding the wort (unfermented liquid) up to light gives a pretty accurate reading. For fermented wort, the alcohol alters the refractive index of the beer since light cannot come through as well. There is a specific calculation needed to come up with the true gravity. 

The guys said they were initially using the refractometer for both original and final readings. However, for the last measurement, they weren’t applying the calculation. Thus the ABV was much higher than he thought it was. The original beers were coming in between 9 to 13%. They all were heavier in alcohol than expected which provided the appropriate name of Heavy Brewing.

The Logo

Regarding the monkey head, one of the first beers that Randy and Jeff brewed was called Monkey Munch. It is another name for that sweet treat called puppy chow. The guys had a few friends over to try some of their beer. During the sampling, with a chalkboard in hand, it was time for Jeff to have fun drawing images for each beer. A few creative chalk renditions closely represent the logo that came to be. Jeff and Randy liked it, and it went well with Heavy Brewing, so Heavy the Monkey was born!

The Business Plan

Over the past couple of years, Jeff and Randy have spent a tremendous amount of time on the business plan. This is a new venture for them trying to establish their first business. Together, they have incredible ideas for the beer and seltzers and a vision of what the brewery could be. One thing that was missing though was the knowledge of how to launch a new business. Jeff’s father-in-law has owned multiple companies and would be very instrumental in helping to get the business plan put together.

Creating your business plan can be a daunting task. Do I want to serve beer just from my taproom or distribute it also? Do I want to serve food? If so, what will I need for a kitchen? Then there is the financing aspect. Can I find funding on my own? Should I consider angel investors? What opportunities are out there for small business loans? Researching all of the options and understanding the pros and cons of each of them can be overwhelming.

One of the most important if not the most critical parts of the plan to be successful is finding a good location. Jeff and Randy spent a great deal of time researching the Omaha area and mapping out the current breweries. The desired location ideally would be an area that needed a social gathering place. In addition to that, the population required to support a brewery would be essential, and a nice bonus would be an area that was growing.

The search took some time, but the home for Heavy Brewing would be Gretna, Nebraska. Gretna was the right location that would fit their vision of a family-friendly space that could provide the community with a social gathering place.

The next challenge would be finding a building that could support their vision of an open floor plan. A courtyard with room for families to enjoy games during a beautiful day is essential for the outdoor space. Last but not least, would be having enough parking at the brewery.

The Craft Beer Community

There are so many factors that come into play when launching a brewery. What is the right equipment setup? What are the best places for buying malt, hops, etc.? One thing about the Nebraska craft beer community is the openness to help others out.

Jeff and Randy appreciate all the mentorships from the local breweries including:

• Site-1 Brewing   

• Kros Strain Brewing

• Jukes Ale Works

• Vis Major

The time that they got to spend with the other breweries was priceless in the help it has provided!

Taking down this sign will be memorable day!

The stage is now set! The building for the brewery has been secured. How exciting it must be to take that For Rent sign down knowing you are the new tenants!

Stay tuned to follow along with how the buildout phase transforms this current building in Gretna, Nebraska into a brewery! Time will go by fast, and I know we are all looking forward to the summer of 2022 when Heavy Brewing opens!

Cheers!