Last night’s Autumn Brewmaster’s Feast at Eddyline Brewpub was a real treat! 5 courses of totally delicious, totally local food, each with its own beer pairing. Better yet was the presence of several of the dinner’s local food supplier’s at the feast. Dave and Kerry Nelson of Ploughboy Local Market sourced much of the dinner, joined us all for the feast, and are also owners of a South Main Vacation Rental. I also had the pleasure of sitting across from Erin of Erin’s Organics, which sourced numerous vegetables for the
dinner. Eddyline’s new brewmaster Scott Kimball was on hand to enlighten us about each brew, and it was a wonderful opportunity to get to know some amazing new folks from our community.
The courses and pairings were:
Appetizer: Stuffed Pumpkin paired with Pumpkin Patch Pale Ale. The spicy notes and crisp, full body of this beer were a treat.
Soup: Organic Butternut Squash Bisque. The Amber lager had “a nice roasty character which [added] depth to the soup.”
Spring Mix Salad: Erin’s Organic S;pring Mix, organic tomatoes, and organic ‘purple haze’ carrots. “The Pale Ale [was] a nice palette cleanser due to its dry and crisp finish.”
Entree: Grass-Fed Pot Roast: Grass-fed Top Sirloin braised in Pine Creek Porter with lots of delicious, organic sides. “The IPA [was] big and bold enough to stand up to the full flavor of the grass-fed beef. The nice hop finish accentuated the green chile in the cornbread
Dessert: Carrot Cake “A three layer carrot cake med with organic orange and purple carrots… The Porter uses dark chocolate malt which contrasts nicely with the cake.”
Bonus Beer Guide!
Below you will find an in-depth description of each of Eddyline’s brews. I got this info from Scott over a pint the other day. I’ve included the logos for the three beers Eddyline will be canning. Read the Eddyline blog post about the logos here. Hopefully you’ll find as I did that this beer guide helps you enjoy your next pint even more. Cheers!
Drag Bag Lager
It’s a German, pilsner-style lager with primarily pilsner malt. We use two varieties of German hops – Hallertau and Tettnanger. We also use a German lager yeast which is a cleaner ferment than ale yeast. It’s a cold fermenter and lives in the bottom of the beer at around 58-60 degrees. It has more of a hop kick that than other lagers, with the German hops giving it a slightly spicy character. 5.5% alcohol
Kickin’ Back Amber
This one uses Pilsner malt, some caramel malt and just a hint of chocolate malt. We use some of the same German hops as the lager, but a lot less cause we want the caramel and chocolate malts to come through.
Midland Trail Pale Ale
For this one we use pale malt and some caramel malt to give it some color. The biggest thing about it is the American hops- Centennial, Cascade and Amarillo varieties. The best thing about is the hop aroma, which comes from the dry hopping. Dry hopping means that after fermentation, I add more hops, and the oils seep into the beer, giving it the aroma.
Hops crash course: Every beer is boiled for 90 minutes. The first hops you add break down so much that they only give you bitterness, which balances the sweetness of the malt. Midway hop additions gives you flavor, in this case citrus. Late additions give you aroma. There are three main hop growing regions- Germany, England and the US. English hops are somewhat floral, as in the case of ESBs and English IPAs. American hops, like Cascade for instance, are big citrus flavor. And German varieties have more of a spicy flavor.
The Midland Trail Pale Ale has hop additions throughout the boil. 5.5% alcohol
Crank Yanker Epic IPA
This one is our best seller. It’s 7.8% alcohol, so it’s a pretty big beer. It has pale malt and crystal malt, which is kilned at higher temps to caramelize the sugars and give the beer more flavor.
I use tons of citrusy American hops throughout, and it is dry hopped as well. But because of the malts, it’s more balanced than the pale ale. More malt means more sugars and more alcohol. Because it’s so balanced, you’ve gotta watch out for it with the higher alcohol content!
IPAs originated in England. Originally they didn’t know how to make beer keep, but they figured out that with a higher alcohol content and a higher hop build, the beer won’t spoil. This partly because of the alcohol content and partly because hops have anti-microbial properties. IPAs weren’t invented for their taste, but people’s taste caught up. Today IPAs and pales are definitely the best selling craft beers.
Pine Creek Porter
This is another big beer at around 7.8%. Much of its flavor and color comes from the chocolate malt, which is roasted until it’s blackened. Our porter is probably hoppier than most. It uses American hops, and it’s slightly dry hopped. Overall the taste is dark maltiness with a hint of chocolate.
South Main Stout
This is a dry stout, which means the predominant flavor is from roasty malts. It’s our lowest alcohol beer at 4.5% ; the lower content is part of the style, like a Guinness, for instance. It’s meant to be a really dry beer and have some bitterness from the malts. It’s like drinking black coffee. It’s interesting to get bitterness from a beer that’s not from the hops.
Whether it’s raspberry, cherry or apricot, it’s the same wheat beer, but after fermentation, I’m adding that fruit and honey. The honey gives it more body and sweetness. 50% of the malt build is from wheat. The wheat gives the beer body and mouthfeel; not as much sugars as the barley; but proteins, etc give beer nice body and head. The malt and wheat body pairs well with fruit additions.
A lot of the wheat beers use a special type of yeast. So a hefe has banana or clove flavors which are strictly yeast. We’re not using that, but just a regular ale yeast. That just goes to show how much the yeast can impart flavor. The other yeasts, don’t drop out to the bottom. Whereas the English yeast drops out. Every brewery has a house strain of yeast which we will use for up to 25 or so generations.
Current Seasonal: Pumpkin Patch Pale Ale
Primarily pale malt. German hops- tetnanger. The hops are not dominant at all, just balance out the maltines. The preliminary flavor is the spiciness, but you finish with the honey, malty, pumpkiny, sugary thing. It’s a beer with body. I used 70 lbs of pumpkin in 240 gallons of beer.
- Meet Eddyline’s New Brewmaster Scott Kimball
- Eddyline Brewery Partners with PaddleFest to Launch Boater Beer
- Photo Gallery: Eddyline Brewpub’s Fall Fest
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