Thanksgiving Montage

We celebrate Thanksgiving at the brewery with a huge family-style feast, reminding us to be thankful for the friends we’ve made, the beer we brew, and the recipes we share. We’d like to share those things with our fans, as well. Below, some of our favorite Thanksgiving courses prepared or paired with our Fall-Winter Montage Variety Pack. It’s the perfect addition to your own Thanksgiving table.

Thanksgiving Fall-Winter Montage Beer Dinner

Serves 6-8

Main course: Rawah Rye IPA-Brined Roasted Turkey

Pairing: Isolation Ale

This traditional Winter ale is brewed with English hops, making it an easy pair for our Rawah-brined roasted turkey. Use some for our sweet potato casserole recipe (below), and enjoy the rest.

Rawah Rye Brine

 

Side: IPA-Cranberry Compote

Our go-to cranberry sauce can be prepared with bourbon, apple juice, or – our favorite – IPA. You’ll get a burst of hops in each bite.

IPA cranberry compote

Side: Isolation Sweet Potato Casserole

Isolation Ale is brilliant in (or with) any spiced foods, especially those with cinnamon or nutmeg. Our sweet potato casserole calls for a 1/2 cup, so the rest can be enjoyed throughout the meal.

Isolation Sweet Potatoes

Dessert: Chocolate Pecan Pie

Pairing: Cutthroat Porter

To continue our theme, we chose Cutthroat Porter to pair with our bold, chocolate pecan pie. The pie brings out the cocoa, nutty characteristics of the beer.

Chocolate pecan pie

Roots Release: Wolf Picker Experimental Pale Ale

WP

Inspired by our small-batch pilot system, the Roots Release series honors our experimental brewing roots and invites Odell Brewing fans to sample some of our favorites. Each Roots Release can be found in our Montage Variety Packs, which change every season. The Winter-Spring Montage Variety Pack will include three each of 90 Shilling, IPA, Runoff Red IPA, and our newest Roots Release – Wolf Picker Experimental Pale Ale.

Wolf Picker is named in honor of our hop growing community and the harvesting rig many use. Each year’s brew is crafted with the same malt base but with new and unique varieties of hops. Members of our brewing team spend time learning about hop varieties and discussing them with hop growers before deciding on their favorites, which they then use in 5-barrel pilot batches prior to approving them for Wolf Picker. This year’s duo came from the Yakima Valley of Washington, where our brewers visit each year to walk the fields in search of unique hops.

Wolf Picker ’15 (our second in the series) features the experimental HBC (Hop Breeding Company) #472 hop, and the recently reintroduced Comet hop. The two offer a complex and layered hop character that combines hints of grapefruit, lemon, and tangerine in the bright aroma, with a refreshing tropical fruit and citrus hop flavor. Brendan McGivney, Odell Brewing’s head of production, is excited that the Comet hop is back in the mix now that craft brewing has become more experimental, and brewer and agronomist Scott Dorsch agrees. “[Comet] could become the next big craft brewers’ hop.”Johnny hops 5

HBC #472 follows a line of Hop Breeding Company experimental hops that have been tested at Odell Brewing, according to Dorsch.  HBC #369 (now commonly known as “Mosaic”) was featured in Woodcut #6 in 2012 and HBC #366 (now known as “Equinox”) was one of two hops used in the 2013 version of Wolf Picker.
In April 2014, Karl Vanevenhoven of  Yakima Chief and Zach Turner of Hopunion pilot brewed a single hop beer with HBC #472 on the pilot system to create a one-time brew.  The pilot was served in the taproom as “Super Union Chief” and commemorated combining the operations of Yakima Chief and Hopunion in 2014. Now, the hop’s unique characteristics shine in the Roots Release brew.

The Winter-Spring Montage Variety Pack, featuring Wolf Picker ’15, will begin shipping to our 11-state distribution area in late December.

Odell Brewing Co. cellar expansion increases fermentation capacity by 3,200 barrels

Tank above

On Dec. 10, the Odell Brewing Co. maintenance team assisted with the installation of eight new fermentation tanks, increasing fermentation capacity to a total of 4,800 barrels. The 400BBL stainless steel tanks will sit alongside the eight tanks that already exist on the west side of the brewery. The project, which also includes electrical work, plumbing, and tank cleaning, is expected to wrap up by Feb. 1, 2015.

Tanks in back 1

Tank on truck

Though the brewery’s fermentation capacity will nearly double once the project is completed, the plan is still to increase brewing capacity by about 15 percent each year. New tanks mean more room to focus on Cellar Series and sour projects with the older, 100BBL fermentors, while the new vessels will be used for classic and seasonal offerings.

Original tanks

This will be one of many expansion projects Odell Brewing has completed since opening in 1989. In 2010, the warehouse was equipped to ferment 3,600 barrels at one time. In 2013, a new brew house was added, and the taproom and patio were remodeled. Now, Odell Brewing is projected to sell 100,000 barrels by year’s end, with room to grow.

Pan out

tank in

Ryan and tanks BW

 

Bottle cap wreath ornament tutorial

Step 4As one may guess, we have lots of extra bottle caps hanging around the brewery. We’re always looking for ways to upcycle our used materials so they don’t reach the landfill, so we decided to make wreath ornaments with some scraps and caps we found. Perhaps you have enough caps to make one too!

Materials:

  • 21 red and green bottle caps (you can get them from Isolation Ale, 5 Barrel, and Gramps)
  • 4×4-inch scrap of cardboard (we used the inside of a 4-pack)
  • Scissors
  • Hot glue gun
  • Ribbon
  • String or yarn (we used the handle of an old paper gift bag)
Supplies
Beer

 

Instructions:

  • Step 1: Cut a 4×4-inch piece of cardboard into a circle and cut a hole in the center to create your wreath base.
Step 1
  • Step 2: Using a hot glue gun, add two layers of bottle caps to the wreath (the red caps go on the bottom). Don’t worry about filling the whole cap with glue; a little on each side goes a long way. Add one final red cap to the bottom center. Pull off any excess glue once it cools.
Step 2
  • Step 3: Use ribbon to tie a bow and glue it to the top of your wreath.
  • Step 3Step 4: Cut a piece of yarn, string, or other material for a loop at the top of your wreath and glue it to the back.
Final Product

#Instabeer on #Instagram

Instagram Blog

We love craft beer. We also love showing our fans how much we love craft beer. Our Instagram page is the perfect outlet for showcasing the products we love and the people who make them. We love to share stories, craft beer recipes, fan photos, and the wonderful places our beer has been. In case you haven’t visited us on Instagram, here’s a sneak peek at some of our favorite posts. Enjoy.

Hops

90 ShillingBreweryBlvdCutthroat smoresFriekFestivalChiliSnowboardIPA mountains14erSorel ShoesTelluride

 

Behind the Brew: Silver Anniversary Ale with Boulevard Brewing Co.

Silver bottle

On Nov. 18, 1989, Odell Brewing Co. sold its first keg of beer in Fort Collins, Colo. Just one day prior, Boulevard Brewing Co. opened its doors in Kansas City, Mo. and sold a keg of its own. Though the two were 650 miles apart, a lasting friendship began with those first kegs.

Twenty-five years later, founders John McDonald and the Odells (Doug, his wife Wynne, and his sister Corkie) have made lasting names for themselves in the craft beer industry – one that was nearly non-existent when they first entered the business.  “I think the way people viewed beer in 1989 was that it was all just American light lager,” Doug explained in an interview with Recommended Daily. “I was a little concerned about deviating from what people were used to in beer. We started with a beer darker in color and hoppier in character.”

Odell and McDonald kept that original character in mind when talk began of brewing a collaboration beer to commemorate 25 years in the business. “John and I met up during Boulevardia and that was the start of the beer,” Doug told Recommended Daily. “We referred to it as an American strong ale and decided on malts, the approximate alcohol by volume and that the IBU was going to be 45. That was the base we would follow and then you could use whatever yeast you want and hop it whatever way you want. We did what we like to do. We chose some interesting flavor and aroma hops to give it that good bright character.

Doug and John Blog
Brewin

And a good, bright beer it is. Though the two versions of Silver Anniversary Ale vary slightly (Boulevard’s bottled version has a richer malt character, while Odell’s draft-only version is hoppier), they are both a true testament to the breweries’ original roots. “I like it. It came out like I had in mind,” Doug said. “It’s a strong ESB in that it was a little more malty than pale. It’s not as bitter. It’s a little more malt forward. I think we got the balance right between bitterness, hop flavor and the malt backbone.”

That balance can be seen in both the beer and the breweries, which have continued to grow and expand organically. “[Odell Brewing has] done a great job of adding a new brewhouse and evolving as we have,” McDonald told Recommended Daily. “Beer has gotten pretty crazy these days. When we started back in the 80’s, [Silver] would have been a wild beer in 1989. But those beers that we made then would be a pretty straightforward type of beer today.”

Doug agreed. “We had this starting date in common and that type of beer was our inspiration – we wanted to go back to the beginning.”

Silver Anniversary Ale is part of Old Chicago’s Explorer Series, and can be found in all of the Boulevard Brewing and Odell Brewing markets. Check out our events calendar for a Silver tapping near you. 

Photo Credits (from top): Boulevard Brewing, Odell Brewing

The Growing Project’s Cupcake Cook-Off at Odell Brewing Co.

Cupcakes 1

On Nov. 4, Odell Brewing Co. hosted local non-profit The Growing Project for their first annual Cupcake Cook-Off fundraiser. Dozens of Fort Collins foodies gathered at the brewery to drink some beer, taste some (or 20+) cupcakes, and vote for their favorites. Categories included most unique vegetable-themed cupcake (winner: The Goodness Food Truck) and most creative (winner: The Fort Collins Brewery).

Odell Brewing Co. entered some cupcakes of their own, including a chocolate cupcake baked with brewers malt and a beet cupcake frosted with a Comes & Gose buttercream. Below, some of our favorite recipes from the evening, either paired or prepared with one of our brews.

Cupcakes 4

Pumpkin & ginger beer cupcakes with maple frosting & candied pecans

By Tracy Marcello, Odell Brewing Co.

Makes 12 cupcakes

Cupcake Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 extra-large eggs, at room temperature
1 cup canned pumpkin purée or fresh baking pumpkin
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
1/2 cup Odell Brewing Co. Voltage Ginger Beer (or another ginger beer or pumpkin ale)

Directions

1. Preheat the oven to 350 degrees. Brush or spray the top of 12 muffin tins with vegetable oil and line them with 10 paper liners.
2. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, vegetable oil, and beer. Add the flour mixture and stir until combined.
3. Divide the batter among the prepared tins and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely. Spread the cupcakes with the maple frosting and garnish with a candied pecan.

Frosting Ingredients

6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
4 tablespoons pure maple syrup
1/2 teaspoon pure vanilla extract
2 cups sifted confectioners’ sugar
Freshly grated ginger, to taste

Directions

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple syrup, ginger and vanilla extract. With the mixer still on low, slowly add the confectioners’ sugar and mix until smooth.

Candied Pecan Ingredients

1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg white
1 tablespoon water
1/4 teaspoon vanilla extract
1/2 pound pecan halves

Directions

Preheat oven to 250 degrees F. Line a large rimmed baking sheet with parchment paper; set aside. In a large zip-top bag, combine the sugar, cinnamon and salt; set aside.In a large bowl, whisk together the egg white, water and vanilla extract. Add the pecans to the bowl and stir them into the egg white mixture with a rubber spatula, making sure they are all moistened. Using a slotted spoon, remove the pecans from the egg white mixture and drop them into the bag with the cinnamon-sugar mixture. Once all of the pecans are added, seal the bag, and shake it to coat all of the pecans. Using a clean slotted spoon, remove the pecans from the bag and place onto the prepared baking sheet in a single layer. Bake for 1 hour, stirring them every 15 minutes. Remove from the oven and cool to room temperature. Top each cupcake with one pecan, or chop and sprinkle on each cupcake.

 

Cupcakes 3

Pumpkin chai cupcakes with Quad-C frosting, paired with 90 Shilling

By Malini Bartels, FoCo Cafe

Adapted from comfortablydomestic.com

Makes 24 Cupcakes

Cupcake Ingredients

2 1⁄2 C. all-purpose flour
3⁄4 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. pumpkin pie spice (cinnamon, nutmeg, ginger, cloves)
1 tsp. chai masala (black pepper, dry ginger, cassia, clove, nutmeg, cardamom, clove)
2/3 C. unsalted butter, melted
2 C. pumpkin puree (not pie filling)
2C. granulated sugar
1⁄2 C. milk
2 tsp. vanilla extract
3 eggs

Directions

1. Preheat the oven to 350 degrees F. Line 24 muffin cups with cupcake liners.
2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and all spice; set aside.
3. In a medium bowl, whisk together melted butter, pumpkin puree, sugar, milk, vanilla, and eggs until well blended.
4. Pour wet mixture into the dry mixture, folding with a rubber spatula to mix until just blended.
5. Fill prepared muffin cups 2/3 full with batter, being careful not to over fill or the cakes will run over while baking. A large, level kitchen scoop (3 Tbs. capacity) works well for filling the muffin cups.
6. Bake in the preheated oven for 17-19 minutes, or until muffins are just set, and a toothpick inserted in the center comes out clean.
7. Allow cupcakes to cool in their pans for about 4 minutes, before transferring them to a wire rack to cool completely.
8. Frost cooled cupcakes with The Only Frosting You’ll Ever Need, or your favorite vanilla Buttercream or creamed cheese frosting recipe. Store cupcakes in an airtight container on the counter for 1 day, or refrigerate for longer storage. Cupcakes are best when served at room temperature.

Frosting Ingredients

I call it “Quad-C” because it’s Cinnamon-Cardamom Cream Cheese Frosting!

1⁄2 C. (8 Tbs.) butter
1⁄2 tsp. ground cinnamon
1⁄2 tsp. ground cardamom
8 oz. cream cheese, at room temperature
3 1⁄2 C. powdered sugar (or more, depending on desired consistency)
1⁄2 tsp. vanilla extract

Directions

1. Cream together cream cheese and infused butter until fluffy.
2. Stir vanilla extract into the creamed mixture.
3. Sift or whisk powdered sugar to aerate.
4. Stir powdered sugar into cream cheese mixture, 1 cup at a time, until well blended.

 

Malt cupcakes
Caramel cupcakes 2

 

 

 

Frieky Friday

Frieky Friday poster

Here at Odell Brewing Company, we take Halloween pretty seriously. We’re also pretty serious about our beer, and great things happen when the two collide. Enter Frieky Friday.

Friek was first released in 2010, and won a gold medal at Great American Beer Festival in the Wood & Barrel Aged Sour Beer category in 2011. Chalk it up to the extensive brewing process and careful ingredient consideration. First, multiple Kriek Lambic-style ales are fermented with wild yeast and tart cherries, and later moved into oak barrels to age, sour, and take on the cherry flavors. As the beer matures, framboises (raspberries) from Schroyer Family Farms in Fort Collins are handpicked and readied for the beer. The fresh raspberries are added immediately prior to the final blending, and the outcome is a sweet and tart beer that lingers on the tongue.

Friek barrels 7

Friek 1

Friek group

We thought such a special beer deserved its own special party, so we’re throwing a Frieky Friday bash for this year’s brew. Lucky for us, it coincides with the holiday we wait for each year. On Oct. 31, the tap room will release Friek at 11 a.m., along with a few tapped pumpkins filled with Oh My Gourd pumpkin ale and other yet-to-be-revealed pilot brews. Devin James Fry will take the music stage at 4 p.m., and La Piadina Food Truck will have Italian flat bread sandwiches available  for purchase. As usual, costumes are strongly encouraged and the best will be rewarded with tons of OBC gear giveaways. Other spooky surprises may take place throughout the day – it is Frieky Friday, after all!

Costumes 3

Costumes 2

Costumes 1

Jack-Odell-Lantern Tutorial

Pumpkin blog 1

Halloween is an exceptionally exciting time at the brewery, for many reasons. This year, our Friek will be released on Oct. 31 (Frieky Friday), and will include a tapping party, costume contest, & live music. Why not prepare for the event by carving your own jack-odell-lantern? Click on any of the following templates for a larger version, then print, tape to your pumpkin, and carve away. Happy Halloween!