The Dram Shop

Events

Barleywine Week!

We’re winding up for our monthly style feature here at the shop, and this month, due to the final cold stretch of winter laid out before us, we’ve decided to feature barleywine. Starting Sunday, February 14th, we’ll be featuring 6 different varieties of barleywine. It’s a style that weighs in heavily when it comes to flavor and alcohol content. Large grain bills and generous hop additions lead to big ales, that can be as delicate and distinctive on the palate as fine wine. These ales are also fit for aging for multiple years.

This last fact seems fitting, as the first known references to barley wine date back to ancient Greece. Greek historian Xenophon (sweet name we know) makes mention of barley wine being stored and consumed on a regular basis. These earlier versions would be unlike modern barleywine however as the use of hops was not documented until centuries later. Something tells us these Greek versions were both big and funky.

Style wise, barleywine breaks down along English and American lines. As is somewhat standard in the craft beer world, American versions tend to be more aggressively hopped, while english versions rely on deep malting and more subtle balance. This leaves both versions at similar alcohol by volume percentages, but vast difference in flavor profile and visual appearance. English barleywines can be amber, to deep amber, even to very dark. American barleywines are usually honey colored or even lighter, with amber and red amber being on the dark end. They are all big beers, meant to warm in your glass as you sip slowly and let the burn of the alcohol settle in your stomach.

One more quick aside here, for those of you who like splitting hairs (a favorite pastime of ours)….Barley wine has traditionally been written as two words in britain, and dating all the way back to it’s origins. This makes sense linguistically if it is being described as a type of wine, with ‘barley’ as the qualifier. Legend has it that when Anchor Brewing Company brewed the first significant barleywine on American soil in 1976 (Old Foghorn it’s called), they decided to make it one single word, so that it would not be confused with wine made from grapes in the marketplace. We think it was a wise move, and for the record, we have decided editorially to side with our new world brethren and keep with the tradition. Ok, end of rant.

On that note, we’d like to introduce our starting lineup of barleywines, starting Feb. 14th:

Grand Teton – 2012 Oak Aged Barleywine: 
10.0% ABV – Victor/ID
Brimming with bold flavors of bittersweet malt and heaps of aggressive hops, this barleywine was part of Teton’s annual holiday ‘Coming Home’ series. It was aged in Oak for two years, and then has been aged in stainless since 2014. A rare treat indeed.

Bozone – Wee Nip Barleywine: 9.0% ABV – 100 IBU – Bozeman/MT
Wee Nip boast piney and citrusy hop aromas, and a subtle blend of three specialty malts keeping the beer in balance. A more conservative approach to the alcohol content keeps this brew a little more approachable than other big beers.

Stone – Old Gaurdian Barleywine: 11.2% ABV – 80 IBU – Escondido/CA
The maltiness of this beer is only tamed by a prodigious addition of hops, creating a rich, slightly sweet, ale infused with assertive bitterness and bright hop notes, all culminating in a pleasing dryness.

Rogue – New Crustacean Barlywine/IPA: 11.3% ABV – 88 IBU Newport/OR
Not quite a barley wine and not quite an imperial IPA. Featuring 8 Ingredients: Weyermann & Bohemian Malts; Bravo, Amarillo, Falconer’s Flight & Horizon Hops; Free Range Coastal Water & Pacman Yeast.

New Belgium – Blackberry Barleywine: 10.0% ABV – 50 IBU – Fort Collins/CO
Blackberry Barleywine channels the elegant spirit of a classic English barleywine, but with a kiss of blackberry. A deep wash of caramelized sugar and toasted bread, courtesy of Caramel Munich malts, adopts subtle laces of floral fruit for a proper pairing.

Moylans – Old Blarney Barleywine: 10.0% ABV – Navato/CA         
Our Barleywine Style Ale is a rich and heavy ale brewed to a high gravity. Massive body, mouthfeel and hoppiness. Barleywines are the “brandy” of the ale world. A great sipping ale, and a perfect finish to any meal.

Ask us about our flights too!

 

 

By in Events, What's on Tap 0

First Annual Stout Week! Jan. 17th-23rd

Our First Annual Stout week is coming up, and we thought we should write up a bit of an explainer on the history and origins of stout beers. First of all, we love the style. Stouts come in a wide variety, all of which are dark. But never fear, most are very approachable. The term stout originally meant a stronger version of any style of beer, and as darker beers gained traction, this was often times a Porter. This characterization of course has changed in the modern era to mean a specific family of very dark beers. Although folks can argue over whether or not there is really any difference between the Stout and Porter Families of beers, we plan on ignoring that cacophony, and diving straight into the world of Stout Beers!

Let’s review Styles:

Milk stout

Milk stout (also called sweet stout or cream stout), is a stout containing lactose, a sugar derived from milk. Because lactose is unfermentable by beer yeast, it adds sweetness, body, and calories to the finished beer. Historically people thought of milk stout as nutritious, and hence was given to nursing mothers.

Dry or Irish stout

With milk or sweet stout becoming the dominant stout in the UK in the early 20th century, it was mainly in Ireland that the non-sweet or standard stout was being made. As standard stout has a drier taste than the English and American sweet stouts, and they came to be called dry stout or Irish stout to differentiate them from stouts with added lactose or oatmeal. Though still sometimes termed Irish or dry stout, particularly if made in Ireland, this is the standard stout sold and would normally just be termed “stout”.

Oatmeal stout

Oatmeal stout is a stout with a proportion of oats, normally a maximum of 30% of the grain bill, added during the brewing process. Even though a larger proportion of oats in beer can lead to a bitter or astringent taste, during the medieval period in Europe, oats were a common ingredient in ale, and proportions up to 35% were standard.

There was a revival of interest in using oats during the end of the 19th century, when (supposedly) restorative, nourishing and invalid beers, such as the later milk stout, were popular, because of the association of porridge with health. Some oatmeal stout uses a minimal amount of oats. With such a small quantity of oats used, it could have had little impact on the flavor or texture of the beer. Oatmeal stouts do not usually taste specifically of oats. The smoothness of oatmeal stouts comes from the high content of proteins, lipids (includes fats and waxes), and gums imparted by the use of oats.

Chocolate stout

Chocolate stout is a name brewers sometimes give to certain stouts having a noticeable dark chocolate flavor through the use of darker, more aromatic malt; particularly chocolate malt—a malt that has been roasted or kilned until it acquires a chocolate color. Sometimes, the beers are also brewed with actual chocolate!

Oyster Stout

Oysters have had a long association with stout. When stouts were emerging in the 18th century, oysters were a commonplace food served in public houses and taverns. Modern oyster stouts may be made with a handful of oysters in the barrel. Others use the name with the implication that the beer would be suitable for drinking with oysters.

Imperial Stout

Imperial stout, also known as Russian imperial stout or imperial Russian stout, is a strong dark beer or stout in the style that was brewed in the 18th century. It has a high alcohol content, usually over 9% abv. This style is often aged in used Bourbon or Whisky barrels to imbue the beer with a mellow, boozy, flavor.

There you have it folks! Now, we’re bringing in some delightful stouts for our event. We are leaning towards heavier, darker, barrel aged stouts. These bigger stouts tend to present a depth of flavor profile that we really love. The big ones are served in a snifter, and are surely meant to be sipped rather than quaffed.

Here’s a list of beers we’ll have on tap:

Bourbon County – Brand Stout                                                            13.7% ABV –  60 IBU – Chicago/IL
$9 per 12 oz snifter

Brewed in honor of the 1000th batch at our original Clybourn brewpub. A liquid as dark and dense as a black hole with thick foam the color of a bourbon barrel. The nose is an intense mix of charred oak, chocolate, vanilla, caramel and smoke. One sip has more flavor than your average case of beer.

Sierra Nevada – Narwhal Imperial Stout                                     10.2% ABV – 60 IBU – Chico/CA
$6 per 12 oz snifter

Featuring incredible depth of malt flavor, rich with notes of espresso, baker’s cocoa, roasted grain and a light hint of smoke, Narwhal is a massive malt-forward monster. Aggressive but refined with a velvety smooth body and decadent finish.

Deschutes – Abyss Russian Imperial Stout                                    12.2% ABV – 86 IBU – Bend/OR
$8 per 12 oz snifter

A deep, dark Imperial Stout, The Abyss has almost immeasurable depth and complexity. Hints of molasses, licorice and other alluring flavors make it something not just to quaff, but contemplate.

Elysian – The Fix Choc. Coff. Imp. Stout                                      8.9% ABV – 55 IBU – Seattle/WA
$8 per 12 oz snifter

Dark, rich, and roasty with Stumptown coffee and aged on cocoa nibs sourced by Theo Chocolate, this stout is complex and full of your favorite dark matter.

Big Sky – Ivan the Terrible Imp. Stout                                        9.5% ABV – 39 IBU – Missoula/MT
$8 per 12 oz snifter

Ivan the Terrible Imperial Stout is Brewed according to the traditional style using English hops and the finest american malt. It’s aroma and flavor balance well between esters of dried fruit and roasted cocoa with a slight bourbon presence.

Grand Teton – Black Cauldron Imp. Stout                                        8.0% ABV – 47 IBU – Victor/ID
$8 per 12 oz snifter

This thick, rich ale was brewed with plenty of caramel and roasted malts, and subtly spiced with American Chinook and Willamette hops. It boasts flavors of chocolate and coffee, along with raisins and dried fruit soaked in sherry. We’ve accentuated the natural smokiness of the brew by adding a small amount of beech wood-smoked malt and aging the brew in an oak whiskey barrel, which also adds notes of oak and vanilla.

We will be offering Flights of all 6 stouts that we have on tap all week long.   

*Some beers will be restricted to no growler fills based on the limited quantity we are able to get!

 

By in Events, Uncategorized 0

Holiday Beer Fest: December 6th – 12th!

All week long from December 6th-12th, we’ll be featuring 6 rotating taps with over 14 different holidays brews from: Terminal Gravity, Scaldis, Dupont, Grand Teton, Stone, Anchor, Rogue, Moylen’s, Bayern, Sierra Nevada, Hoffbrau, He’Brew, Big Sky, and many more!

FLIGHTS: $12 – 6 pours of 5 oz. beers 

Holiday GLASSWARE: $10 – 2 16 oz. beers and you keep the glass

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Specialty Beer Paired MENU items from Market on Front (corner of Front & Pattee): Call for takeout 541-0246

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POP UP SHOP with Dig This Chick: Monday – Wed., December 7-9th Noon-9 pm Daily
Heaps of handmades, ready for your gift! Ability to custom create your item! We will have our sewing machines there, ready to make your vision. Deals for everyone: You show up, draw a ticket from the bucket and save 10-40%! A big ol’ chest of $5-$10 sale items! 

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Ugly Sweater Party and Hanging of the Griz Chair: Saturday, December 12th
Yep, that’s right, we’re hanging a chair from the 1965 Griz Lift, and you can take it for a ride! Also prizes for UGLIEST sweater!

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Events THIS Weekend:

Friday: First Friday with Tom Robertson – 5 to 10pm.

Saturday: Parade of Lights – Kids holiday banner making crafts – 3 to 5pm

Sunday: Gingerbread House Decorating with Taste Buds Kitchen – SOLD OUT – 4 to 5pm (Check out their website for other workshops for kids and adults!)

Give the Perfect Gift for the Growler Lover, and more! Click HERE to see what’s available in our online store and locally. 

 

 

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Pumpkin Beer Fest!

Pumpkin Beer Fest ~ Sunday October 25th to Saturday October 31st!

These are not your father’s pumpkin beers! Check out the events and beers on tap below. 

From dark and mysterious to spicy and delicate, you’ll come away with a whole new appreciation for pumpkin style beer. We will have 6 rotating pumpkin beers on tap all week!

Not in to pumpkin beers? Not to worry, we also have 34 other taps of cider, wine, soda, kumbucha and nitro toddy coffee. You can always check our live tap list here!

Pumpkin Beer Package – $28
-Includes an exclusive 16 oz. Dram Shop Pumpkin Beer Fest Glass, plus event card for each of the 6 pumpkin beers on tap! Be sure to reserve your glass and card now while supplies last!

 

 

 

 

 

 

 


Pumpkin Beer Flight – $10
Flights of 6 different 5 oz. servings of pumpkin beers, with tasting notes.

The Pearl’s Pub Grub Menu
Special menu items from The Pearl Cafe will be paired with our pumpkin beers! You can order off the menu right from The Dram Shop! Available Monday-Saturday 5-9pm. You call it in, they serve it to you at The Dram Shop.

Haunted Halloween House Workshop with Taste Buds Kitchen (Sunday Oct. 25th 4-5pm)
Bring your spooky chef and get creative decorating your very own haunted house with unlimited candy and icing in this special parent/child Halloween workshop! Costumes encouraged. $35/parent-child pair + $20 for any additional houses. Call 406-616-2837 or register online to reserve your house today!

Opening Line-Up:

1. Great Burn – Pumpkin Beer

2. Red Hook – Out of Your Gourd Pumpkin Porter

3. Elysian – Dark of the Moon Pumpkin Stout

4. Elysian – The Great Pumpkin – Imperial Pumpkin Ale.

5. Elysian – Punkuccino – Pumpkin Ale

6. Philipsburg – 5 Phantoms – Pumpkin Barley Wine

 New Belgium – Pumpkick – Spiced Seasonal Ale

Leinenkugel’s – Harvest Patch Shandy

The Traveler Beer Co. – Jack-O Traveler Shandy.

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Beer, Brats and Funny Hats—It’s Oktoberfest!

OKTOBERFEST!
Sunday, September 20th,
2:00-9:00pm!

Celebrate the change of seasons with our friends at Le Petit Outre and FairEnds, while sampling a variety of takes on the Oktoberfest style of beer!

We’re featuring six different Oktoberfest Beers on tap with Flights available.  

Le Petit is serving German Style Pretzels (paired with mustards!)

Covered Wagon will be parked out front serving German Sausages and Kraut from 4:30-8:30pm.

And now the moment you’ve all been waiting for, a primer on the history of Oktoberfest and it’s beer, and more importantly, the answer to the most burning question in our minds: Why the heck is Oktoberfest in September???

So back in the stone ages when I was just a young duffer, I took a year to travel around europe with a good pal of mine. We saw a lot of europe on that trip and were only shot at with a rifle once which was good because luck can only take you so far. Anyway, we were cruising around in the fall and had Oktoberfest marked down as something that we definitely wanted to see and drink. We wound our way through the alps of Austria and rolled into Munich on october 15th. We were somewhat surprised when we did not see the expected jubilant frolicking, dancing, and celebrating of Oktoberfest. Upon asking a friendly shop owner where we could find Oktoberfest, we were told that we were in the exact right location, but that it had ended two weeks ago. As it turned out, Oktoberfest runs from Sept 19th through the first Sunday of October (and this schedule varies slightly from year to year). Although we were sorely disappointed in our crack research and scheduling team, we luckily were able to find a fine establishment in which to drown our sorrows. So note to self: If you want to go to Oktoberfest in Munich, it’s better to schedule it for the end of September instead of mid-October.

Now that you’ve suffered through my sob story, here’s a bit of factual information on the subject:

What has become Oktoberfest was first celebrated from October 12th through the 17th in Munich Germany in 1810. The Cause Celeb was the marriage of  Prince Ludwig to Princess Terese. Being a friendly couple they invited all of Munich to their little shindig, and a rather good time was had by all. To put an exclamation point on the event, they held horse races on the 17th. The next fall, when everybody started to get really thirsty again, they decided to hold another celebration surrounding the horse races, and Oktoberfest was born.

Throughout the 19th century the festival took on a more carnivalesque character with the addition of a large parade, bowling alleys, swings, and of course, tree climbing. These activities were mainly fueled by delicious and nutritious beer, although occasionally somebody would stop to eat some cured meat product or a strudel.

Sadly, there have been years when Oktoberfest has not been celebrated due to pesky little wars and once in 1853 for a cholera epidemic which killed 3,000 residents of Munich. This has occurred 24 times in the 215 year run that Oktoberfest has been on. We can only assume that on these years the residents of munich found other ways to drink beer.

Speaking of beer drinking, they are somewhat rigid about it in Germany. For instance, there are only six breweries who are permitted to serve beer at Oktoberfest. These breweries must conform to ‘Reinheitsgebot’, or the German Purity Laws for brewing beer which demand that the only the four basic ingredients be used: Hops, Malted Barley, Yeast, and of course water.  They also must be located within the city limits of Munich. Here are the six:

For various reasons, we have access to only one of these beers for our Oktoberfest on Sunday. We’ll have the Hofbräu Oktoberfest beer on tap as well as other German, domestic, and local Oktoberfest beers!

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By in Events, Gallery, News 0

Call for Artists: Exhibition Opportunities

We’re proud to showcase artists at the Dram Shop on our gallery walls, and we now have openings for exhibitionists! So far, we’ve featured the works of Tom Robertson, with his stunning large prints and Joey Early, with his beautiful portrait photography.

Artists should have enough work that is large enough to nicely fill the space. Wall space = 19′ x 4′ (one wall), 17′ x 4′ (second wall).

If you’ve never been to The Dram Shop, come on by and have a look at our space. We love to find work that fits right in!

Please email Sarah at [email protected] with link to website and/or portfolio.

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By in Events, Gallery, News 0

First Friday: Photography by Joey Early

We have to say, we were thrilled when Joey Early presented us with the idea of traveling around Western Montana and taking portraits of various breweries and their brewers. We immediately recognized that bringing representations of all these breweries together at The Dram Shop almost exactly mirrored our ideas about what we aim to be to the brewing community. And we’re hoping this show will be a way for all of the area brewers, breweries, and their fans, to celebrate the unbelievable dedication to craft demonstrated in Western Montana’s local beer.

Joey has put together a collection of portraits taken with his medium format camera. Breweries included in this show: Blacksmith, Draught Works, Philipsburg, Big Sky, Great Northern, Wildwood, KettleHouse, and Great Burn.

In addition to the portraits that we’ll on display at the shop, Joey also captured some behind-the-scenes images of brewers doing their thing. We think they’re awesome, and here’s a few that we couldn’t help but post straight away.

Photo by Joey Early

Photo by Joey Early

Photo by Joey Early

Photo by Joey Early

Photo by Joey Early

Photo by Joey Early

So come down to The Dram Shop on Friday, August 7th and help us celebrate! We couldn’t be prouder to be showcasing Joey’s work, and we’re looking forward to the chance to give him a tip of the hat, and perhaps a tip of the glass.

Want to learn more about Joey Early? Here is his bio statement:

“I believe in simplicity, I believe in telling stories, I believe in truth and I believe in the power of being monochromatic.

Photography is one of few constants in my life. It is a driving force behind many of my life choices and big decisions, it is what brought my wife and I together. Photography both helps me remember and allows me to forget, it has been there for me when I needed it and at times has been a distraction. No matter where I am, or what I am doing, I feel at home with a camera in my hands. That is why I photograph.”

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1/2 Off Double Haul Recovery Ale for Runners!

Welcome Runners to the Missoula Marathon! Whether you’re just visiting or you’re a local, we hope you enjoy a weekend full of festive running events and all that Missoula has to offer! In honor of the marathon weekend, we’ve tapped a keg of Double Haul® Recovery Style Ale from KettleHouse Brewing Company. Bring your bib to the shop after your 5K, half marathon or full marathon race this weekend, and we’ll give you 1/2 off your Recovery Ale!

In case you’re wondering what they did to make this beer so helpful after a race, here is their description:

Double Haul® Recovery Style Ale

Disclaimer: This write up was made by a brewer, NOT a licensed physician and is only meant to discuss the potential health benefits of specific ingredients in this beer. As with any alcoholic drink, potential healthful benefits can only be reaped with moderate consumption. Please drink responsibly!

This beer is an unfiltered version of our award winning Double Haul® IPA which we crafted to make an after-marathon brew. It has a few extra ingredients to help the body recover after a long workout. We added some ginseng, orange peel, and sea salt. Here is a breakdown of some potential benefits of all the stuff that went into this hearty concoction.

Yeast– This is an unfiltered version of Double Haul® so it still has plenty of yeast floating around in it, as much as 10,000 cells/ milliliter. This gives the beer some body and a nice textured mouthfeel. These yeast cells are packed full of nutrients and vitamins, especially the B-complex vitamins. These yeast are dormant, but still living, which helps with the health of your intestinal biota. If you go into any health food store you can buy brewers yeast as a nutritional supplement, but we think this is a tastier way to get your vitamins.

Hops– In one word: Antioxidants. Hops are chock full of antioxidants, especially one called Xanthohumol which some studies suggest has powerful anti-cancer properties.

Water– Researchers at Granada University in Spain found this Nobel Prize-worthy discovery after months of testing 25 student subjects, who were asked to run on a treadmill in grueling temps (104degrees F) until they were as close to exhaustion as possible. Half were given water to drink, and the other half drank two pints of Spanish lager. Then the godly researchers measured their hydration levels, motor skills, and concentration ability. They determined that the beer drinkers had “slightly better” rehydration effects, which researchers attribute to sugars, salts, and bubbles in beer enhancing the body’s ability to absorb water. The carbohydrates in beer also help refill calorie deficits.

Ginseng– Ginseng is believed to be a good tonic that benefits one’s stamina and helps boost energy levels. It helps athletes use oxygen more effectively, and it is believed to regulate metabolism, which can increase energy levels. Consumption of ginseng can also help athletes lower their recovery time and reduce stress.

Orange peel– Just try running a marathon with scurvy. Aside from its historical uses, modern science is finding a multitude of benefits of vitamin C. From boosting your immune system, to improved endurance, to preventing heat stroke, this workhorse vitamin does it all.

Sea Salt– Running a marathon drains a lot out of your body, especially electrolytes. So we added a little sea salt to help replace what was lost. A natural blend of sodium, calcium and magnesium salts furnishes your body with these elements in just the right proportions.

We will be open at 10am on Sunday for the Missoula Marathon! 

By in Events 0

Watch: Women’s World Cup, U.S. WNT vs. Nigeria

We will be airing the U.S. WNT vs Nigeria Soccer game at 6:00 pm! With a newly installed TV, we’ll cheer on USA as they try and secure the top spot in Group D. This will be the first of many events that we will air, including the upcoming Tour de France!

If you’re feeling hungry, The Pearl Restaurant right next door offers a special Pub Grub Menu in which you can call in an order and they will deliver it here. Market on Front also offers a yummy flat-bread menu. As always, feel free to bring in your own food, order a pizza or nosh on some of our in house snacks.

Go USA!!!