Tasty Southeastern Beer Reviews & Food Pairings

 

By Owen Ogletree and Kerri Allen   Hooter Brown Oyster City Brewing Company Apalachicola, Florida Imperial Brown Ale, 8.5% ABV Deep brown in color with a moderate tan head, this beer offers aromas of dark malt, cocoa, chocolate, toffee, pie crust and mild, pleasant, dark fruit esters. The palate picks up alcohol warmth along with slightly sweet malt complexity backed by caramel and chocolate candy notes. There's also complexity from nuances of raisin, fig and ripe plum esters. Appropriately, almost no roasted malt character emerges in this wonderfully malty, medium-bodied brown ale. Pair with desserts such as cheesecake, fruit tarts and French vanilla ice cream.       Imperial Hopsecutioner IPA Terrapin Beer Company Athens, Georgia Double IPA, 9.8% ABV Almost clear with just a hint of haze, the deep amber color and long-lasting off-white foam make this strong ale quite attractive. Look for moderate aromas originating from a range of U.S. hops that are reminiscent of citrus, pineapple and pine resin. The hefty malt bill also comes through on the nose with notes of caramel and toffee. A bit sweet for style, the beer's crystal malts and toasted malts are lightly balanced by tropical, resiny hop flavors. The big malt canvas could perhaps benefit from a bit more hop bitterness, and the beer finishes malty and boozy with a hint of alcohol spice and warmth. Pair this potent ale with gumbo, pad Thai or Indian butter chicken.       Retrospect IPA Arches Brewing Hapeville, Georgia West Coast-Style IPA, 6.5% ABV This ale pours with a deep amber color that falls on the dark end of the style's color spectrum. Brilliantly clear, the ale also boasts a substantial layer of tan foam. The nose picks up malt, caramel, toasted bread crust, light fruity esters and hop notes of citrus, pine resin and a hint of blood orange pith. On the tongue, malty, toffee-like notes appear up front, followed by earthy hop flavors and hints of pine bark. Hop bitterness seems mild for the style, but the beer comes across as quite approachable. One taster noticed a nuance of dark berries and pineapple in the ester profile. Pour this beer alongside turkey burgers with brown mustard or lemon pepper chicken wings.       Passion on Ponce IPA Three Taverns Craft Brewery Decatur, Georgia American IPA with Passion Fruit, Orange & Guava, 7.5% ABV With a deep gold color and apricot hue, this fruited IPA pours with a fluffy off-white head and almost perfect clarity. Expect aroma notes of rich passion fruit along with some orange hints and an earthy, tropical fruit juice character. A touch of hoppy pine resin notes comes through in the background. The flavors seem more balanced than the fruity nose, with citrusy American hops peeking through the fruit canvas. On the palate, a light malt character transitions quickly into a mélange of orange pith, tart passion fruit and earthy guava. The beer finishes dry with a light/medium body and a tasty bitter hop/fruit nuance that lingers on the back of the tongue in a welcoming way. Drink this beer with a plate of Caribbean grilled shrimp or jerk chicken with grilled pineapple.        Italian-Style Pilz Ology Brewing Company Tallahassee, Florida Italian-Style Pilsner, 5.0% ABV Expecting a crystal-clear, crisp pilsner? Think again. Ology's take on the style pours with a gold/orange hue and appropriate white foam, but the lager showcases an unexpected haze. Aromas come through that make the beer seem more like a hop-forward hazy pale ale with tropical fruit notes. There's pilsner malt in the smell, along with significant New World hop character. On the palate, the beer again comes across like a hazy India Pale Lager with earthy hops, mineral-rich water and tropical fruit notes similar to light papaya. The beer finishes with a chalky dryness and pleasing hop nuance. Overall, this selection is delicious and enjoyable, even if it doesn't match the Italian pilsner style guidelines to a tee. White pizza or raw oysters would make a beautiful match for this lager.       Pales in Comparison Edmund's Oast Brewing Charleston, South Carolina Double Dry-Hopped Hazy Pale Ale, 5.0% ABV The beer pours with a golden color, moderate haze and a light layer of off-white bubbles. Aroma notes include green tea, jasmine, Mandarin oranges, kiwi fruit, light malt and cereal grains. Upon taking a sip, the palate registers many of the same aroma characteristics. There are also hints of buttery cashews and light, fruity hop flavor notes. The ale finishes dry with mild hop bitterness and a tropical citrus nuance. This pale ale's malt profile produces an appealing, refreshing, light body and character. The cereal grains help create the haze and perhaps somewhat mute the malt and hop complexity. The dry nature of this beer makes for a smart pairing with gyoza potstickers or shrimp with lobster sauce.       Wild Streak Bearded Iris Brewing Nashville, Tennessee Sour Ale with Rosemary, Orange Peel & Vanilla, 5.1% ABV A golden tone, white foam and slight haze highlight the appearance of this complex sour ale. Rosemary and other herb notes dominate the aroma profile, with peppercorns, crisp lactic acid, passion fruit, citrus peel, lemon and cucumber nuances emerging to enhance the overall flavor canvas. Expect a light body and crisp, refreshing, fruity, dry finish that continues to showcase the rosemary/herbal character after swallowing. The beer seems reminiscent of a dry, lightly acidic, refreshing white wine. Good pairings would include green olives, linguine with clam sauce or oven-roasted potatoes.       Freemason Chandeleur Island Brewing Company Gulfport, Mississippi Golden Ale, 5.0% ABV With a golden tone, nice layer of white foam and attractive clarity, this quaffable golden ale serves up mild malt aromas and flavors of lightly sweet bread along with some cereal notes from additions of wheat and corn. The light body comes across as soft and lightly creamy with a hint of malt sweetness in the finish, balanced by a touch of citrusy American hop flavor and mild bitterness. Fruity esters are restrained, and the ale could almost pass for a lager, due to the clean nature of the mouthfeel and finish. This classic "beer-flavored-beer" shines with subtle complexity and good technical merit. In the spirit of the Gulf Coast, this beer would pair perfectly with a grouper sandwich and fries.     Published Originally in:

Women of Beer: Rachel Breite of Idyll Hounds Brewing

 

By Kerri Allen

Jack-of-all-trades stands out as a great moniker and job description for folks who make craft beer, and brewer Rachel Breite labels herself as exactly this. Rachel has been the brewer for Idyll Hounds Brewing Company in Santa Rosa Beach, Florida, since December 2022. Before landing at Idyll Hounds, she started as head brewer for The Brew Pub (Ye Olde Brothers’ Brewery in Navarre, Florida). She moved from there to 3rd Planet Brewing in Niceville, Florida, before settling in at Idyll Hounds. 

Science is science, right? Rachel reminisces, “I got my start in craft beer in a less traditional route. My background is in Marine Biology, and I worked as a fisheries biologist prior to taking on the craft beer industry. I was in my mid-twenties at the time and was working as a bartender for a local craft brew pub in addition to laboring in my science field. I had a passion for the craft of beer and found myself in the back brewery more and more often, with questions about the process and styles. I really soaked up every bit of knowledge I could about beer from grain to glass. The owners noted my interest and appreciated my background in hard science, so I jumped at the opportunity when they asked me if I would be interested in brewing for them. I worked hard, studied at home a lot, and was fortunate to be surrounded by some amazing brewers in my community who supported me and helped me grow into the professional I am today. Now I am fortunate enough to say that I have been brewing professionally for just over five years."

Is science more enjoyable when you can share and drink the product of your labors? When asked what she loves most about being a part of a brewery, Rachel discusses her love for the amalgamation of art and science. She explains, "I think that it's incredible to be able to understand the science going on behind the brewing, fermenting, and cellaring processes; and to then be able to manipulate different variables to create the beer that you want. As much as it's a science, I believe there's an art to it too. You can hone in on specific flavor and aroma profiles by understanding the science and ingredients and how they interact. This allows brewers to craft the beer art of their dreams. Plus, getting to share my hard work and passion in a glass with others is just a really special feeling.” 

Who is 5’1” and totally badass? That would be Rachel Breite. Some height-challenged people complain about not being able to reach the top cabinets in their kitchen. Try hauling a 50-pound bag of grain or changing bulky fittings on a brew tank. When asked about her biggest brewing challenge, Rachel quips, “My stature is probably an obvious challenge; at 5'1", I have to use ladders and think smarter and not harder for many tasks around the brewery. I'm proud to say that I may be small, but I work hard, am strong, and can usually do almost any task solo. However, there is no use in being prideful, and there's nothing wrong with asking for help. My coworkers are always quick to jump in.” 

On a more serious note, Rachel mentions that self-doubt has been a difficult challenge. Her busy mind constantly makes her question if she is doing her best. She relates, “Despite being incredibly passionate about beer, regarding everything from the raw ingredients to the brewing and fermentation processes to the history and differentiation between global styles, I have asked myself more than once if I am doing enough. Am I good enough? Is my craft enough? I think it's easy to look around at fellow brewers and other breweries around the country and the world and compare yourself to them.” 

Rachel says she is overcoming this self-doubt and becoming more confident in her craft. Her secret, which she finds quite fulfilling, revolves around research. “I have found that as long as you're crafting the beer that you want and staying true to yourself, nothing can touch that," she says. "Do the research, know your styles, listen to the science, and you can brew whatever your heart desires. Yes, I can do it. Yes, I'm good enough."

Rachel enjoys being creative and working with various ingredients; botanicals have caught her attention recently. "It's incredible to be able to nail a beer that you crafted in your head - to see it and enjoy it in person and share it with people that you care about and know will appreciate your hard work," she notes. 

When asked why women and minorities are vital to this industry, Rachel stresses the importance of everyone having an equal platform to share their stories and passion. "In doing so, we create greater representation within the brewing community," she says. "I truly believe that everyone has a unique vision and a different way of looking at the world and that this carries over into their craft - whatever that may be. In the case of beer, women and minorities bring different visions, different creativity, and different approaches to the industry. This helps to not only diversify the workforce, but it also diversifies craft beer as a whole." 

As far as attracting more women and minorities to the beer industry, Rachel observes, "We need to practice inclusion by opening doors for others within our industry and creating safe and diverse industry spaces ranging from production to sales and marketing."

As a BJCP judge, Rachel enjoyed judging the Best Florida Beer competition this year. She also recently participated in the Dark Embrace Invitational Beer Festival in Tampa which she notes was an “incredible” event. Rachel also acts as the Pink Boots Society Panhandle representative for Florida.

 

Women of Beer: Nicole Cendrowski, Fireforge Crafted Beer

 

Meet Nicole Cendrowski of Fireforge Crafted Beer in Greenville, SC

By Kerri Allen   If you check out the website for Fireforge Crafted Beer (Greenville, South Carolina) and read the “about” information, you will find the sentences, “Create with passion. Serve with enthusiasm.” Upon visiting the taproom, patrons immediately feel the passion and enthusiasm behind the brewery's range of appealing beers.   Fireforge co-owner Nicole Cendrowski explains her first look into the world of craft beer. “Initially, I cultivated my love of craft beer when visiting brewpubs while traveling with my dad for his work trips in my teens in the late 1990s. My dad was excited and curious about "micro-brews," and he'd let me have sips of nut brown ales and porters. The aromas lingering after an on-site brew day and fermentation, plus the coziness and camaraderie of the taproom as guests would unwind after their workdays, were palpable to observe as a young person. While I couldn't legally partake of the product, these environments felt welcoming and unique.”    Brewery Beginnings    Those early experiences with Nicole's father sparked an interest in trying all the interesting brews she could find - once she could legally drink, of course. Ten years later, Nicole found herself homebrewing with her husband, Brian, while continuing to explore the commercial beer scene. “There were very few breweries in South Carolina at that time, so if I heard of a new one opening up, I'd reach out, learn their story and write about them in beer-focused publications. We started to develop more relationships within a very fledgling industry in our region, and things just grew from there.”    In June of 2018, Fireforge Crafted Beer was born in Greenville, South Carolina. Professionally, Nicole worked in marketing communications, brand development and business development/sales, which have proven to be necessary skills for starting a new brewery.   When asked what she loved most about being a part of a brewery, Nicole responded, “Being able to create something out of nothing. Whether it's a new beer concept; can label design; discerning ways for a team member to contribute more creatively in the business and meet their goals; hosting a new Fireforge special event and building that tradition over the years, or simply sharing thoughts on an ideal pairing for one of our beers and sandwiches, I'm grateful to be at the helm of helping build a sustainable, happy and creative place to work.”    Many Responsibilities, Many Talents   Passion and enthusiasm can give you the drive, but with any industry come challenges and rewards. As far as the biggest challenge, Nicole admits, “My biggest challenge is that we're still a small business, which may not always lend itself to specialization outside of our small brew team. We're all wearing many hats. We have so many ideas and limited time, so investing the time to more effectively engage people on our team, recruiting new people, delegating and collaborating in ways that make Fireforge better is important to figure out right now.” Although building a business has its uphill battles, the rewards are there as well. “The reward is when our team is firing on all cylinders, giving me an opportunity to work on the business and help Fireforge become more profitable and sustainable while providing me some time to rest and recharge. Quiet time out on the trail in the woods on a bike or on foot is sublime,” Nicole acknowledges.   There are more and more women joining the industry. When asked why women are vital in the industry, and how more women could be encouraged to become a part of the craft beer movement, Nicole stated, “Every individual is unique, offering different gifts to the world and workplace, independent of gender. However, women are amazing. The women that inspire me the most are intuitive, resilient, approachable, creative, organized, action-oriented, respected and motivating, all under an invisible cloak of warmth - yet you feel it! They recognize the door of opportunity that others don't - and will open those doors - for their own good and the good of others.” As to bringing more women in, she says, ”It's raising awareness that a brewery business isn't just a guy with some tanks and taps. There are many roles and responsibilities that go into developing a healthy brewery taproom business.”     Five Years of Fireforge   The brewery scene in Greenville, South Carolina, continues to grow. If you want to check out what Fireforge Crafted Beer has in its sights for 2023, Nicole comments that soon, “we'll hopefully be in full springtime swing as we open our garage doors and our beer garden feels like a big front porch. Fireforge is turning five years old over the weekend of June 16-18, and we'll host our three-day anniversary party with special beer releases, yummy food and live music.”    Patrons can sample Fireforge's delicious variety of craft beers and pair some beers with one of the brewery's awesome sandwiches or “sassy” sides. Try their three-cheese grilled cheese with Irrational Confidence, a lovely red IPA. If your sweet tooth is beckoning, try one of their desserts or sweet treats of the week with You Silly Gooseberry Saison or Cherry Sour Ale. Nicole will most likely be there chatting with everyone.    Published Originally in:   Photos by Owen Ogletree and Fireforge Crafted Beer.

Women of Beer: Abby McLocklin Cheng

 

By Kerri Allen

 

Abby McLocklin Cheng

Former CEO of Orpheus Brewing Company, Atlanta, GA

We all know that the brewing industry has been "male heavy" for a long time; however, over the last couple of decades more and more women are finding careers within the brewing world. In centuries past, most women were brewers, and it is only fitting that we celebrate the modern-day women who have found their calling in this niche of the beverage world.

"Women make up around half of the population. That is a staggering amount of underutilized expertise that comes from generations of wisdom, different ways of thinking, and eyes that offer alternative insights. The female customer base in craft beer is only growing, so the more representation from the other side of the counter (be it in production, management, sales, serving, etc.), the better!" The words of Abby Cheng, CEO of Orpheus Brewing in Atlanta, GA ring true from someone who started their career in the restaurant industry. Abby went on to say, "More women will feel comfortable venturing into the male-heavy industry if they see themselves well-represented. It goes without saying that this applies to many under-represented demographics, and I believe that women are in one of the prime spots to advocate for this type of change and inclusivity."

As graduate of culinary school, Abby's personal journal into the beer world tells the tale of someone who appreciates hand-crafted, great-tasting products. "From working in some stellar restaurant kitchens, to sharing my love of education teaching classes at Total Wine, to being in the middle of Georgia's booming beer scene working at Hop City's OG location, I've become the product of a lot of experiences that are both traditional and non-traditional. Needless to say, working around so many interesting beers shifted my passion and focus, and it was then that I began to find my way into the brewing community around metro Atlanta. What a community! This group of people was so welcoming and seemed so sincerely excited that I was finding my way into their world. After a quick departure a little deeper into the fine wine and craft spirits world, I realized that beer was no longer as central to my day-to-day routine as I wanted it to be. So, I worked out a deal with Hop City so that they could utilize my wine knowledge while I could also be surrounded by beer." 

After time spent with Total Wine, Abby worked for Atlanta-based New Realm, starting as a sales representative and ending up in the Senior Market Development Manager role before accepting a position as Director of Sales at Orpheus. As Orpheus' new CEO, Abby looks back on her journey, which led to this point and remarks, "It is a journey that I am honored to have been able to participate in thus far and enjoy sharing with other folks." On her time spent so far in her current position, Abby offers, "I absolutely love having the opportunity to introduce any level of new or experienced drinker to a flavor or combination of sensations that they have never before enjoyed in a beer. Going back to my passion for food and interesting flavor profiles, I am very fortunate to be involved with a brewery that "gets" creativity, but with balance. It would be really easy to make a sour beer with vanilla and pineapple that was super sweet and reminiscent of a dessert, but instead, Jason has crafted something refreshing and interesting that makes people think."

When asked what her biggest challenge and greatest reward have been, Abby remarks, "Honestly, my answers are kind of one in the same. I have learned so many more facets of the business and how to strategize past just encouraging sales in the market." Always striving to add to her knowledge, Abby is currently enrolled in the fall cohort of the Brewers Association's mentorship program. She excitedly says, "I am so thankful for the knowledge being so freely and graciously shared amongst other professionals in the industry."

At the start of this article, Abby spoke of the insight and perspective women bring to the industry. When asked how we can attract more women to the craft beer world, Abby contemplates," I think it is probably one of the best times in recent history to get involved. I also think offering opportunities for easily-accessible education will help women - or any participants - feel more confident in making themselves more marketable and formidable against other folks that may have walked into their roles more easily. With Safe Bars and #NotMe becoming more of the industry standard, it is my hope that those who viewed safety as a barrier to entry might feel more secure getting into the biz."

Before the release of this article, Orpheus hosted its second annual Burning Mouth Hot Sauce Competition. Abby commented on the importance of events such as this. "Our beer is incredible, and I definitely want return patrons to enjoy it, but it's also about finding ways to appeal to members of our neighborhood who aren't as beer savvy and might be more comfortable getting to know us through food events or evenings during which we feature interactive activities."

Regardless of what part of the industry in which you work, the more you know, the better. It is no surprise that Abby has made it to where she is today through hard work, a variety of experiences and a true passion for craft beer.

 

Published Originally in:

 

The Kentucky Bourbon Trail - June 2021

What a long, strange year it has been. Not being able to travel and be out and about has made it tough to find good material. Now that I am fully vaccinated, and hope you are too, I am slowly getting back out into the world. For my birthday, my SO and I visited Louisville and Lexington, Kentucky to check out some distilleries and a few breweries along the way.  Today, I chose to highlight three of the distilleries we enjoyed.

Angel's Envy: Founded in 2006, Angel's Envy has received wide acclaim. We participated in a tasting (along with a bachelor party) at the distillery which included a small chocolate tasting as well. We tasted three bourbons and two chocolates (white and milk). Their bourbons have notes of caramel, vanilla with a touch of citrus on the nose. Fascinatingly, their name came from terms used in the bourbon world. Natural evaporation occurs while the whiskey ages in the barrel. They call this the angel's share. What is left in the barrel at bottling is what the angels did not get. The distillery calls this Angel's Envy. The distillery staff are knowledgeable and friendly. I am a fan an usually keep a bottle in my cabinet.

Evan Williams: Although originally founded in 1783, Prohibition put a stop to most distilling, so there was a hiatus. Williams (part of the Heaven Hill brand) has been distilling continuously since 1957. They age their bourbons typically 4 years. The minimum age requirement to be considered straight bourbon is two years. We enjoyed their "Speakeasy Experience" which requires knocking on the speakeasy door and saying a password before being allowed in. The bartender is in period attire and delivers you back in time to a twenties Speakeasy while sampling an array of the brand's bourbons. This tasting was fun and informative as well as being very tasty. If you are planning a trip, definitely include this one on your itinerary.

Peerless: Founded in 1889 by Henry Kraver, it was revived in 2014 by Kraver's great-great grandson Corky Taylor and his son, Carson. Distilleries are issued a plant number when registering for their license, they were able to have their original number reissued to them through quite a few legal hoops which leads them to have one of the older (and smaller) numbers. They distill under the DSP-KY-50. Their bourbons are bottled between 4 and 6 years depending on the master distillers tasting notes. Unlike most of the distilleries, they use a column still instead of a pot still. They, along with Angel's Envy, use a local cooperage, Kelvin, for their single use barrels. They have a  number of complex ryes and bourbons that have become some of my new favorites as I had not had tasted any prior to this trip. You can buy the ryes in Georgia; they are working on getting some of the bourbons into this state. As a special note, they have a distillery cat named Rye, who is a hardly working calico who adores head rubs and back scratches.

You may see bourbons that have beer barrel finished or wine barrel finished on the label. To be bourbon, the distilled liquid must be aged in a charred barrel which can only be used once. Once the right amount of time has passed and the liquid is considered bourbon, it may be "finished" in another type of barrel. The once used barrels are sold to Scotch and other beverage distillers which don't operate under the same confines.

We were a bit limited as right now many places in Kentucky are still practicing Covid-19 safety; so we had to really plan our trip and reserve spots for tastings and tours. If you are planning a trip, keep that in mind. We were able to do most of what we wanted in terms of pubs and restaurants as well. Travel safely and remember to eat well and drink good...bourbon.

The Beer Wench Takes on Death Nut Challenge

Beer Wench Georgia takes a break from reviewing craft beers to experience "The Death Nut Challenge V2" by Blazing Foods. 

@deathnutchallenge #deathnutchallenge #deathnuts #blazingfoods #worldshottestpeanuts

Try it out at www.DeathNuts.com! 

Reflections in a Pint Glass: Takeaways from Montana

Glacier National Park

Anytime I visit somewhere, I learn something new even if I have been there before.  I had made a prior trip to the beautiful state of Montana, but this time I had guides that really made me look deeply at what makes beer cultures different (and the same) from state to state or country to country.

Agriculture plays a huge role in Montana. Great Falls, Montana falls at the bottom tip of the golden triangle which is an area known for barley growing, as well as some other grains such a wheat. We were hosted by Malteurop, a malting company which works directly with the farmers of Montana. Although barley is a key ingredient in beer, malt often does not receive the same amount of press as hops. They are working to provide high quality malt while also researching varieties with farmers that are easier and more sustainable to grow while still giving brewers what they need.

Snow Hop Brewery, Helena, Montana

Craft beer, unlike its agricultural counterpart wine, has had to fight for a space in the market due to outdated or non-existent laws. Every state must overcome their own obstacles. In Montana, breweries and brewpubs must stop serving beer at 8:00 pm.  This law came about as a compromise to be able to have taprooms; breweries are not allowed to compete with restaurants and bars that are open much later. Now, breweries can purchase a special license which is very expensive, which essentially would make them a bar, but for most small and independent breweries, many of which are not distributing, this is not a viable option.

Jeremiah Johnson Brewing
Company proudly showcases their
local flavor on their cans.

It amazed me how many breweries exist in a state that just tops one million people. It seems that many small towns boast at least one brewery. The "larger" cities have several, and, like most of the people I have met in the beer industry, are passionate about beer, ingredients, and sharing with the public. We were lucky to try a beer from Jeremiah Johnson Brewing Company in Great Falls made with black lentils - a tasty brew which drew some color and body from the legumes. The ingenuity and creativity of brewers never ceases to amaze me, especially when it comes to trying new ingredients.

The history of beer can be fascinating. In Montana, the history of fermented beverages goes as far back as the Lewis and Clark expedition and has been growing ever since. Steven Lozar is a beer historian that I had the pleasure of meeting. He talks of beer being the center of town life with not only social aspects but the economic benefits as well. There is even a Montana Beer Museum in Polson, Montana.

Beer Wench GA and Steven Lozar in Kalispell 2019

There are so many great towns to visit. In addition to Great Falls and Missoula (side trip) we wandered around Helena and Kalispell. Helena is a great walking town with some very good breweries. Snow Hop Brewery which is not in downtown proper is definitely a must see. Head brewer Becky Peppelman has some classic styles such as a Polish smoked beer called a Grodziskie that I loved among many more. In Helena, you also have Blackfoot Brewing, Ten Mile Creek Brewing, and Lewis and Clark Brewing who are all doing fabulous things with beer. Kalispell is also a quaint town with a few breweries among them Kalispell Brewing, SunRift, Bias, and Sacred Waters. Believe me when I say that I could write an article on each of these breweries alone.

Where do you drink beer? We drink beer at breweries, pubs, restaurants, bottle shares, parties, and sitting on our decks, but if you are in a state that offers a wide range of outdoor activities, you also drink on your kayak, in your campsite, taking a break while cycling, fishing, and after skiing. In a state where there are plenty of wide-open spaces, you can drink your favorite Montana beers while watching the sun go down at your special recreation spot. So even if your local brewery stops serving at 8:00 pm, you can grab a growler and take it with you on your next big adventure, even if it is just watching elk stroll across your yard.

Montana is on my watch list to see what happens next, and you can be sure that I will be returning to re-visit my favorite places and discover some new ones.Thank you Zephyr Conferences for putting on the BeerNow19 conference in Montana and thanks to all of our local guides. I have so many places and people I want to mention, but for now I can sit on my deck in Georgia with a pint of local beer and remember the beauty of the scenery, the people and the beer of Montana. Where ever you are, eat well and drink good beer.