Independence Day Montage

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This year we’re celebrating our independence the best way we know how: sitting around a table with our closest friends, eating barbecue and drinking some of our favorite Odell brews. Yep, it’s time for our annual July 4th Beer Dinner.

In traditional fashion, we decided to create a menu with our Summer Montage Variety Pack – three courses prepared or paired with 90 Shilling, IPA, St. Lupulin and Perle White. We hope your taste buds thank you while you sit back and thank your country. Here’s to our independence!

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July 4th Summer Montage Beer Dinner

Serves 4

Appetizer: Spicy shrimp and St. Lupulin ceviche

This “delicate” beer (as described by tap room manager Kailey Schumacher) goes well with equally delicate seafood, spicy foods, and heartier grilled meats, making it the perfect pairing for our meal. Use a quarter of the beer in the ceviche and save the rest to pair with the main course!

Ceviche Recipe Card

Entree: IPA barbecue pork ribs

Pairing: The leftover St. Lupulin

These grilled barbecue ribs are bold and spicy – the perfect combination with an IPA. The sweetness of the sauce pairs well with the bitter hops, and adds a punch of flavor when the ribs are slow-cooked through the afternoon.

IPA ribs recipe card

Dessert: 90 Shilling Orange Cardamom Caramel Sauce

Pairing: Perle White

To continue our theme, we chose the Perle White IPA paired with a bold, sweet caramel dessert. An herbal and fruit-like hop character in the Perle White mingles with the delicate wheat for a clean crisp finish, and the 90 Shilling amber ale creates an irresistibly smooth and delicious caramel sauce – perfect for dipping.

90 Shilling caramel sauce recipe card

IPA Lemon Bars

Here at Odell Brewing, we’ve decided that nothing goes together quite like hops and lemons. That’s why this IPA Lemon Bar recipe is our go-to for a summer treat. The hops cut the sweetness of the bars in that oh-so-perfect, must-go-back-for-seconds kind of way. Thank you to our friend The Beeroness for allowing us to share this recipe with you. We used our classic IPA – American style, with new varieties of highly aromatic American hops to create a distinctive bitterness profile and an incredible hop character. Enjoy!



1 cup flour
1/3 cup powdered sugar
6 tbs unsalted butter
pinch salt
3 large eggs
1 ½ cups sugar
¼ cup flour
2 tbs corn starch
1/3 cup freshly squeezed lemon juice
¼ cup IPA beer
Powdered sugar for dusting
Yield: 10 to 12 cookies

In a food processor add the flour, powdered sugar, butter and salt. Process until well combined.
Press into the bottom of a greased 8X8 pan (for a 9×13 pan, double the entire recipe).Chill for 15 minutes.
Preheat oven to 350.
Bake at 350 for 20 to 25 minutes or until golden brown. Remove from oven and allow to cool to about room temperature, about 15 minutes (this will help the crust and the filling to stay in two distinct layers.)
In a large bowl whisk together the eggs, sugar, flour and corn starch. Add in the lemon juice and beer, stir until combined. Pour the filling over the cooled crust. Bake until the center has set, about 20 to 25 minutes. Allow to cool slightly before refrigerating. Chill for 2 to 3 hours before cutting. Dust with powdered sugar before serving.

*Permission to use recipe granted by Jackie Dodd of The Beeroness.

Brew Q&A: Trellis Garden Ale

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On June 21 Odell Brewing Co. will celebrate the first weekend of summer with the release of its newest Cellar Series beer, Trellis Garden Ale. Trellis is brewed with flowers and herbs from our neighbors at The Gardens on Spring Creek, and one dollar from each bottle sold will benefit their efforts.

We sat down with Pilot System Manager Brent Cordle to taste his latest creation and talk about the inspiration behind the brew.

Q: Walk me through the creative process when first imagining Trellis.

A: I think we just wanted to keep it local. We like working with local ingredients, and [The Gardens on Spring Creek] has been really cool to work with. We’ve done a couple of beer dinners with them, and it was kind of cool to reach out to them and see if we could help fund some of their growing. And it was a cool idea to use their ingredients in a beer.

Q: Since your initial meeting with The Gardens, how has Trellis transformed and become the final product we’ll all enjoy?

A: When I envisioned this beer I thought of it being very floral and herbal because we were using actual flowers from The Gardens. Originally, they were thinking it would be a golden ale—very light, fresh and summery, but I just felt like it needed a little bit more hop character to blend in with the flowers and herbs that we were using. I ended up doing a double pale ale—not quite as bitter as an IPA, but still a lot of hops in there—to blend in with and balance those flowers and herbs.

Q: How did you decide on the ingredients?

A: We went over to [The Gardens] closer to harvest to talk about what would be plentiful and available on a larger scale. They harvested a lot of the flowers and herbs for us, and dried the coriander, some cilantro and some rose petals. We also got pineapple mint from them, which is really cool stuff. They gave us everything they could and we took that and used it in the brew.

Q: What do you taste when drinking this beer?

A: I get a lot of herbs. The rose petals and lavender definitely come through. Nothing is overpowering, which is nice because the goal was not to make potpourri in a glass. It’s kind of a crazy beer to use that many flowers and herbs, but I think it’s very nice. Everything’s there.

Q: We’ve collaborated with The Gardens several times in the past. Why does the brewery continue to build that relationship?  

A: Working with unique ingredients in a brew is pretty fun. To be able to combine those and make it blend together and taste good—and not like a candle or a bar of soap—was challenging, but it was a lot of fun. The Gardens really appreciates it, so just being able to see the excitement from them was a lot of fun for us.

Want to learn more about your favorite Odell beer? E-mail for a Brew Q & A request!