The Dram Shop

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Maibock Week Starts Saturday, May 20th!

Maibock Week May 20-27th

All of the Maibock beers we’ll have on tap this week are for German Texans. What? German Texans you ask? That’s right folks, German Texans. The basic Bock style of beer, and granddaddy to the Maibock, was popularized in the Bavarian region of Germany in the 13th century. And Bavaria is big. Bavaria is so big that it’s been referred to as ‘The Texas of Germany’ dating back to at least the 1950’s. First brewed in the town of Einbeck, Bock beers got their name as the local dialect bastardized the name of the town into Ein Bock, meaning ‘Billy Goat’ in German. That’s why you always see goats on the labels of these German bock beers.

But we digress, as usual. Bocks are traditionally a celebratory beer, and hence they have a bit higher ABV, coming in around the 7-8% range. They won’t put you on your bottom immediately, but you’ll know you’re having a good time. Maibocks in particular feature a dry, and somewhat hopped finish. They are lightly malted, yellow to golden in color, with a medium mouthfeel. Often times you’ll taste notes of spice and pepper in this thirst quenching and flavorful spring offering.

We’ll be featuring 6 different Maibock beers all week. Come try a flight of all 6 for $15!

Here’s a list of Maibocks that we’ll have on tap at the shop all week long:

Hofbräu Maibock 7.2% ABV – Munich/Germany

Sierra Nevada Old Chico Pale Bock 6.8% ABV – 40 IBU – Chico/CA

Beaverhead Bock 6.6% ABV – 25 IBU Dillon/MT

Bayern Maibock 7.6% ABV – 28 IBU MIssoula/MT

Mighty Mo Hoki’s Maibock 6.3% ABV – 30 IBU Great Falls/MT

Laughing Dog Bock at the Moon 5.5% ABV – 30 IBU Coeur D’Alene/ID

Bozeman Brewing Super Power Solo Bock 7.2% ABV – 30 IBU Bozeman/MT

– Prost!

2017 Missoula Craft Beer Week at The Dram!

2017 Missoula Craft Beer Week is Saturday, April 29 to Saturday, May 6th!

Here’s what’s happening at The Dram:

Monday, May 1st—5-9pm: A Toast to Women in the Montana Craft Beer Industry
In conjunction with Missoula Craft Beer Week and The Pink Boots Society, The Dram Shop will celebrate Women in the Craft Beer Industry as we tap a keg of “Don’t Call me Honey” Saison produced by ladies of the Montana Craft Beer Industry including Draught Works Brewery Katabatic Brewing Company HA Brewing Co Philipsburg Brewing Company Beehive Basin Brewery Bozeman Brewing Company KettleHouse Brewing Company The Dram Shop and more. A portion of proceeds goes to The Pink Boots Society! This beer was brewed on International Women’s Day as part of the Big Boots Brew Day. In addition, we will feature a Black IPA produced by Brewer Corey Regini of KettleHouse Brewing Company and a Spring Saison produced by Stacey Long of HA Brewing Co.

Come on down, raise a toast, drink some fantastic beer and find out how you can get involved in supporting women in the craft beer industry!

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Tuesday, May 2nd—7-9pm: Beer Geek Match Trivia Showdown
Join us on May 2nd at The Dram Shop for our Beer Geek Cage Match Trivia Showdown! Sign your team of 1-4 people up at The Dram Shop as there is limited seating available! This is a FREE event part of Missoula Craft Beer Week and there will be prizes for the Top 3 teams! Call (406) 540-4303 or stop by The Dram Shop today to sign up!

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Wednesday, May 3rd—4-9pm: A walk in the Sour Patch with Grand Teton and Firestone Walker
Here at the shop, we’re proud to present this event in conjunction with Missoula Craft Beer Week! Join Grand Teton Brewing Company and Firestone Walker Brewing Co. for an evening of rare sour beers from these trailblazing breweries. If you are a fan of sour beer, you will not want to miss this event. We’ll have folks from both breweries hanging out and chatting beer.

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Thursday, May 4th—4-10pm: IPA Daze with Rogue and Great Burn Brewing
IPA Daze is here! Rogue Ales and Spirits will be bringing they’re 4, 6,7, and 8 Hop IPA’s, and Great Burn Brewing is joining in with their May Day Double IPA and Tropical IPA. Taste them all when you stop by to play the Missoula Craft Beer Week Golf Tourney or just come in to relax and enjoy a flight!

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Friday, May, 5th—12-10pm: Buy One Montana Brewed Beer, Get One Free! Thank you for awesome beer Montana! Have one on us!

Happy Missoula Craft Beer Week!!!

Click here to view all Missoula Craft Beer Week events around town!

By in Events, Gallery 0

First Friday: Ecuador Photo Exhibition and Earthquake Relief Fundraiser

Last year, Kay Grissom-Kiely and her family spent six months living, attending school, and working in Cuenca, Ecuador (8,500 ft elevation in the Andes). They traveled extensively to various parts of the country, exploring the diverse culture and geography of jungles, mountains, oceans, islands, Inca ruins, small villages, and cities. Kay’s camera was in tow at all times, documenting their journey and revealing the soul of Ecuador with an attentive, creative eye. The camera allows Kay to see the world differently. She hopes this body of photos will inspire.

In April, the Andean coast of Ecuador was struck by a devastating 7.8-magnitude and four days later a 6.0-magnitude earthquake. Nearly 600 people died and more than 7,000 people were injured along the Northern coast. Hundreds of communities were flattened, homes collapsed, and people are still living under plastic tarps without running water or adequate sanitation. It will take years to rebuild these towns and remote communities, including lots of resources.

Now that I’m back in Montana, I’ve struggled with how to help from so far away. I decided to donate all sales from this photography exhibition to help those suffering in these remote, devastated communities. Specifically, I will donate funds to help get kids back to school and help restore meaning to their lives in the midst of the distress in their town. This fundraising effort will help re-build schools in the coastal town of Canoa, Ecuador, requiring funds for teacher salaries, books, desks, supplies, and counseling. I love Ecuador—the people, diversity, culture, animals, and land—and this is my effort to help.

Please click on the link to learn more about how you can donate or contact Kay at [email protected] to purchase prints.

 

By in Behind the Scenes, Events, News 1

10 Things I Learned in the First Year of Business

by Zach Millar, owner of The Dram Shop in Missoula, MT

There are no known unknowns.
Simple right? The fact is, you don’t know what you don’t know. So keep an open mind, and be ready for your perceptions to change. A lot.

You are your best (and often times only) advocate.
You better get used to getting out there and fighting for your dream. Nobody else is going to take over while you sit on the couch and watch Seinfeld reruns.

Lean on your friends.
They’ll want to help you, and you’ll need them. A lot of your network will likely be really excited about your endeavor. Enthusiasm is contagious, so put them in coach.

Be nice.
This seems obvious, but just remember, you don’t know everything. You don’t even know that you don’t know everything yet (see #1). So be nice to EVERYBODY. Chances are you’re going to need their help sometime soon (see #3). And if you do make it through the startup crucible, you’re likely going to owe them a truckload of thank you’s.

Listen to your elders.
Also, listen to your youngers. Heck, listen to anybody who is willing to take the time to give you advice. It’s really important to remember where your scope of knowledge lies. For us, it was somewhere between breakfast and lunch, and we were lucky to get a lot of great advice.

Make fear your friend.
You’re going to need to get used to your fight or flight instinct, because it’s going to follow you around. It probably is already. You’re taking risks. Sometimes really big risks, and there will be times when every sinew in your body will be telling you to split and head for Mexico. Also, Mexico can be a very useful motivational tool.

Be ready.
Running your shiny new business is a lot different than starting your new business. You’re going to have to make a lot of adjustments as you go along, and you don’t want to get caught flat footed. So try not to get too attached to the little things you’ve accomplished along the way. You probably screwed them up and are going to have to go back and redo them.

Study up.
Chances are you’re going to become an expert on a subject that to date you know nothing about. Take parking requirements for example. Not only are they are super interesting, turns out they are kind of important. You’ll be way better off if you can discover problems before they become problems. (See #1)

Keep going.
If you’re anything like us, there will be some doubts. OK, a lot of doubts. You have to learn to put them in a box and throw it off of a very tall building. You can do it. One foot in front of the next.

Success is a trip to the grocery store.
Things get busy and crazy. Really busy and really crazy. When things finally calm down enough that you can do normal, everyday activities without a sneaking suspicion that total disaster lies around every corner, you’ve arrived. You probably just won’t be sure where it is that you’ve arrived at. It doesn’t matter, you’re probably leaving first thing in the morning.

Upcoming Events:

Sunday, April 10th: Patagonia Worn Wear Event Happy Hour and Film 6-9pm

Saturday, April 16th: Cider Tasting featuring Montana CiderWorks

Sunday, April 17th: Saison Week Kick-off and Super Tuscan Wine Tasting

Thursday, April 21st: Firestone Walker Brewery Missoula Release and Tap Takeover

Saturday, April 30th Craft Beer Week Kick-off

CraftBeer.com votes The Dram Shop the “Best Beer Bar in Montana”

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 Remodel 0

Open For Business!

As we rub the sleep out of our eyes on this Wednesday morning we suddenly realize, The Dram Shop is open!

These last weeks have been a blur of long days and nights, incredible hard work from friends and family, and of course frantic last minute preparations. In fact, we procured our Business License and Certificate of Occupancy around lunchtime on a Thursday, finally got our point-of-sale system set up at 2:30 p.m. and our private opening began at 4:00 p.m. Plenty of time to spare I kept telling myself.

And what has been the best part so far? It’s really hard to say, so maybe I should just stick with the laundry list approach. We’ve dealt with the shock of seeing our saw dust laden construction site go from filthy to beautiful almost overnight. And it turns out, you really can put lipstick on a pig. We’ve gotten to see reactions from friends, family, and colleagues as they see our place for the first time, which is just too much fun. We’ve had the pleasure of being on the receiving end of so many congratulatory messages, it’s overwhelming, but in that awesome way. But the most satisfying thing we’ve seen, is people coming through the front door, ordering a beer, and filling up a growler to take home with them. And it remains a bit hard to believe that we can already provide this service for folks. It seems like only yesterday we were trying to figure out what the best floor plan for our place would be.

Framing the cooler

Framing the cooler

Framing the bar

Framing the bar

Cabinets hung, bar top being built

Cabinets hung, bar top being built

Building shelves, pony walls, bench

Building shelves, pony walls, bench

In truth, there’s really far too many people to thank. We had so much help along the way, it’s really been a very humbling experience. So if you are one of those folks, we can’t really say how much we appreciate the support. And if you’re not one of those folks, well, come on by for a drink and we can fix that problem in a hurry!

Cheers!
Zach and Sarah

Hours:
Tuesday-Thursday 12-9 p.m.
Friday-Saturday 12-10 p.m.
Sunday 12-6 p.m.