Fort Collins-Style Clam Chowder with Perle White IPA

Our Perle White IPA is the base of executive chef Ricky Myers’ Fort Collins-Style Clam Chowder at Jax Fish House. The beer, named for the spicy, floral hops with which it is brewed, brightens this rich chowder that’s made with tomato, bacon, mirepoix, potato and of course— lots of fresh clams.

Fort Collins-Style Clam Chowder

Recipe courtesy of Chef Ricky Myers of Jax Fish HousePerle White Chowder

Ingredients

1 cup carrot, medium-diced
1 cup onion, medium-diced
1 cup celery, medium-diced
1 large tomato, medium-diced
1 large Russet potato, medium diced
1/4 lb. bacon
15 oz. can of chopped clams
15 oz. can of pureed tomato
3 cups seafood stock or bouillon
1 tbsp. tomato paste
1 bay leaf
1/2 tsp. chili flakes
1 tbsp. garlic, minced
1 tbsp. fresh thyme leaves, picked and chopped
1 bottle Odell Brewing Co. Perle White IPA (can substitute Easy Street Wheat)

 

Preparation

1. Render bacon in a medium pot until crispy. Remove bacon (not the fat) from pot and set aside.
2. Add carrot, celery, onion, garlic, and bay leaf to pot. Cook on low heat and caramelize, about 15 minutes.
3. Add tomato paste and thyme and stir to coat rendered vegetables.
4. “Toast” tomato paste for about five minutes, stirring often.
5. Deglaze tomato paste with beer and simmer for about five minutes to reduce beer just a bit.
6. Strain the clams, reserving the liquid.
7. Add the clam juice, lobster stock, diced tomatoes, chili flake, cooked bacon from the first step, and pureed tomato.
8. Bring everything to a simmer for about 30 minutes.
9. Add the potatoes and continue to simmer until potatoes are tender.
10. Turn off heat, add chopped clams, and stir. Garnish with fresh-picked herbs of your choice.

 

2014 GABF highlight: Farm to Table Pavilion

Allagash 2

This year’s Great American Beer Festival was one for the record books – literally. The 33rd annual festival saw a 14 percent growth in brewery participation, resulting in more than 3,500 offerings and nearly 50,000 festivalgoers, according to the Brewers Association. That’s a lot of beer being poured. And while the Colorado Convention Center played an exceptional host to the 700+ breweries in attendance, it wasn’t long before I yearned for a quiet space to enjoy so many amazing craft brews.

Enter the Farm to Table Pavilion. Created to provide an opportunity to showcase how well craft beer pairs with food, ticket-holders sampled 28 pairings designed and prepared by 14 small and independent breweries and chefs from around the country. And unlike typical GABF interactions with volunteers and miscellaneous brewery employees, each pairing station was accompanied by at least one chef and one brewer. Lines were short, conversations were full and interesting, and the pairings were unreal.

Fort Collins saw its share of participation at the pavilion, represented by The Kitchen, Fort Collins Brewery, and Funkwerks. In fact, our neighbors stole the show with my favorite pairing, hands down: Funkwerks’ Oud Bruin barrel-aged sour with pan-roasted duck breast, Belgian waffle and maple puree, and mission fig verjus with smoked duck prosciutto prepared by chef Alex Seidel of Denver. It was worth the separate ticket price alone, and I may or may not have gone back for seconds and thirds.

Below, some stand outs in this incredible, show stealing event at GABF.

Shrimp chef

Devils Backbone Brewing Company’s Pumpkin Hunter paired with shrimp, garlic, bacon lardons, cherry tomatoes & stone ground grits by chef Frank Bonnano of Russell’s Smokehouse
 
 

Russels

Devils Backbone Brewing Company’s Smokehaus Lager paired with house-bratwurst on grateful bread pretzel roll, somehouse saurkraut, mustard & thousand island by chef Frank Bonanno of Russell’s Smokehouse
 
 
unknown 2
 
Nebraska Brewing Company’s Barrel Aged HopAnomaly paired with porchetta slider, pesto & pickled vegetables
 
 

Pumpkin beer

Nebraska Brewing Company’s Wick for Brains Pumpkin Ale paired with onion chip, katsuobushi, yeast, and sour cream by chef Alex Figura of Lower48 Kitchen
 
 

Funkwerks

Funkwerks’ Oud Bruin paired with pan-roasted duck breast, Belgian waffle & maple puree, mission fig verjus with smoked duck prosciutto by chef Alex Seidel of Fruition & Mercantile Dining and Provisions
 
 

Funkwerks 2

Funkwerks’ Nelson Sauvin paired with red curried scallop ceviche, coconut water, caramelized pineapple & toasted macadamia nuts by chef Alex Seidel of Fruition & Mercantile Dining and Provisions
 
 

Allagash

Allagash Brewing Company’s Curieux paired with ginger cake & curieux caramelized apples

Woodcut, through the years

Woodcut 8 twitter

With Woodcut No. 8 hitting shelves this week, we feel it is appropriate to take a look back at the history of this annual Cellar Series release. Each Woodcut offering is a truly limited edition beer with a unique flavor that comes from select hops, fine malted barley, and the brewers’ careful aging process. Each brew is aged in virgin oak barrels that are retired after the release.

Woodcut No. 8 – a barleywine – pays homage to our traditional English-style brewing roots. The brew has a rich malt base with notes of dried fruit that mingle with hints of toasted coconut, vanilla and turbinado sugar from the new oak. Slightly warming and sweet, the beer boasts delicate crème brûlée character that will evolve and mellow with age.

Below, a list of Woodcut offerings from our past. Consider yourself lucky if you have one in your beer cellar; our Cellar Series releases are limited and rarely re-created!

 

Woodcut No. 1: We began the annual Woodcut endeavor with an oak-aged ale, which had hints of vanilla and dried fruit flavors derived from the medium toast of the oak cask. Woodcut No. 1 was named one of Draft Magazine’s top 25 beers in 2008.

Woodcut No. 2: An oak-aged golden ale, Woodcut No. 2 was crafted with fine specialty malts and hops. The rich toffee-like malt character was balanced by soft tannins. Freshly cut wood and vanilla bean aromas complimented the beer’s smooth finish.

Woodcut No. 3: Our oak-aged crimson ale was a combination of Crystal, Cara, and Munich malts to create a pleasant sweetness and an appealing red color. Hints of caramel, raisin, and toasted almonds were balanced by delicate hop flavors, and the beer’s distinct oak aroma enhanced the finish.

Woodcut No. 4: Woodcut No. 4 was an oak-aged double Märzen-style lager. Originally from Bavaria, Märzens were brewed during the cooler months, and then stored in a lager (cave or cellar) during the summer months. Woodcut No. 4, best described as a double Märzenbier, boasted a malty body with a clean, refined finish. Hints of toasted cedar, vanilla and almond were created by lagering the beer in new American Oak barrels.

Woodcut No. 5: Our oak-aged Belgian Quadruple was brewed with a blend of Belgian ale yeast and our house ale yeast. Woodcut No. 5 presented a rich, spicy dried fruit essence and a deep auburn color. Vanilla from the New American Oak complemented the Special B malt with hints of cherry, raisin and plum on the palate.

Woodcut No. 6: Our brewers included both Mosaic and another yet-to-be-named experimental hop variety in the kettle and Hopback for Woodcut No. 6, an American ale. The beer was dry hopped with 100% Mosaic hops, and transferred to virgin American oak barrels where it aged for several months. The final blend married the unique and complex tropical fruit sweetness of the Mosaic hop with the vanilla and toasted oak from the new barrels.

Woodcut No. 7: We combined a hearty portion of pale, roasted and chocolate malts for a strong backbone and a deep thick body in Woodcut No. 7, a Russian Imperial Stout.

 

Isolation Ale Green Chili

Iso green chili

As the air cools and winter begins to show itself, we yearn for our Isolation Ale, a warm cabin, and some hearty chili. Odell Brewing Company’s Corey Odell incorporates the traditional winter ale into her pork green chili, creating a spicy treat for the snowy days ahead.

 

Isolation Ale Pork Green Chili

Ingredients

3 lbs. Anaheim chilies, or 36-ounce can roasted green chilies

1 lb. tomatillos, peeled, or 16-ounce can

2 lbs. pork shoulder

1 large onion, chopped

6 cloves garlic, diced

3 tbsp. flour

3 cups chicken stock

1 12-ounce bottle Isolation Ale

1 serrano or jalapeño pepper, to taste

1 lb. fresh tomatoes, chopped, or 16-ounce can, diced

1.5 tbsp. cumin

1 tbsp. dried Mexican oregano

1 tsp. dried basil

Salt and pepper, to taste

 

Directions

1. Heat grill to high heat or set oven to broil and roast tomatillos on each side until soft.

2. Grill chilies until blackened on all sides, then wrap in a towel to steam.  Once cooled, skin and de-seed chilies then roughly chop.  Blend tomatillos into some stock to form a slightly chunky sauce.

3. Warm chicken stock and beer.  Remove excess fat from pork shoulder and cube to desired size.  Heat 1 tbsp. oil on high heat in a large pot, then cook pork until brown on all sides.  Remove pork and set aside, leaving oil in pan.

4. Turn heat to medium, add onion and cook about 10 minutes or until softened.  Add garlic; cook 2 minutes, then add flour to form a paste.  If it is too dry, add a couple tbsp. stock to loosen it up and cook 1 minute.

5. Add pork, stock, tomatillos and chilies.  Bring to a boil, then add tomatoes, cumin, oregano, basil, salt and pepper.  Bring back to a boil and check the heat.  If you would like more, add diced serrano to taste.  Simmer 1-2 hours or until pork is tender.

 

Learn more about our Isolation Ale here.

A toast to the future

A toast to the future

Odell Brewing Co. founders celebrate 25th anniversary with co-workers, friends

25th anniv. montage

When Doug and Wynne Odell moved to Fort Collins from Seattle in 1989, they had an 18-month-old daughter, a rented grain elevator, and a dream. Twenty-five years later, Odell Brewing Company produces craft brews like 90 Shilling and Cutthroat Porter in 11 states and the U.K. Still, the founders (including Doug’s sister Corkie) stay true to their roots and thank their co-workers and customers for hitting such a milestone.

“It’s amazing,” Corkie said, laughing. “Sometimes I’m amazed that we pulled this off.”

Odell Brewing Co. was the second packaging craft brewery to open in Colorado, and the first in Fort Collins. Doug had been an active home brewer since the ‘70s and saw opportunity in Colorado. The first brewery opened in an old converted grain elevator, long before the current location took shape on Lincoln Avenue.

“It was fun to have them move here,” recalled Corkie, who was already living in Fort Collins. “Wynne showed up at my house and I just thought, ‘Oh my goodness, this is really brave of them to do this.’”

Shortly after moving, Doug won two gold medals in a homebrew competition and saw that as an affirmation. He perfected his 90 Shilling recipe and the trio opened Odell’s Ales (later renamed Odell Brewing Company) in the fall of 1989. As Doug admits, it was more than a year before the founders received their first paycheck.

“For the first five years, I didn’t take more than three days off in a row,” he recalled.

Today, Odell Brewing Co. employs more than 100 people and has gone through several brewery expansions. The company expects to produce around 100,000 barrels of beer this year—quite a feat considering its draft-only beginnings.

Still, the founders continue to stay true to their philosophy that a company will thrive if it treats its co-workers well. Thus, culture is a large part of the brewery’s business model.

“That culture piece is what we believe is our most important legacy,” Wynne said. “It’s hard to maintain as an organization grows, but it’s our commitment. If you allow people autonomy and a chance to have work-life balance, and to feel responsible and invested and connected, then everyone prospers. It just makes so much sense.”

Currently, employee benefits include profit sharing, a weekly beer allotment, and a trip to Europe after being employed with the company for five years. Tack on softball leagues, fourteener hikes and camping trips, and it quickly becomes clear why some co-workers have remained with the company for more than 20 years.

“Working at Odell has become part of who I am,” Safety Manager Jim Stricker said. “It is a piece of what defines me as a person, and I’m not the only one. There is a reason that co-workers stay here as long as they do.”

Taproom Associate Sue Franklin agreed. “I would say that this is the best job I have ever had,” she said. “The owners are the sweetest, most caring people. I have never worked somewhere that I actually missed when I wasn’t there.”

Those same sentiments apply to Odell Brewing Company’s customers, who have played a critical role in the company’s plans and choices.

“Like the folks who work with us inside the brewery, the folks we work with outside are what we attribute our success to,” Wynne continued. “Our ability to do so many innovative, fun, and different things is because our loyal and new customers are receptive to this. We have a great relationship.”

As Doug put it, the beer produced is just as important as the relationships created.

“None of us would be here if it weren’t for all of us,” he said, adding that he hopes the brewery and its co-workers continue to prosper in years to come. “With all of the changes that have happened with craft brewing over the last 25 years, it’s just impossible to imagine what it will be like in the next 25 years. The only thing I can say is that I hope this brewery, right here in this location, is still operating.”

Fortunately for Doug, Corkie, and Wynne, it seems that everyone will be sticking around for a while.

Odell Brewing Company will be celebrating its 25th anniversary with co-workers and friends Sept. 22-28. A special Silver Lining Soiree will be held Sept. 23 to benefit The Food Bank of Larimer County. Visit the Odell Brewing Co. events website to learn more.

 

 

 

 

 

 

 

 

 

Brew Q&A: Oktoberfest

Bill Oktoberfest BlurFall is just around the corner, and with it comes a seasonal favorite: Oktoberfest. Odell Brewing Company is looking forward to sharing its version, created by Head Brewer Bill Beymer and the rest of the brewing team. He chatted about the concept and the final product in this month’s Brew Q&A. We can smell the malt and bratwursts already.

Q: What was your role in creating this year’s Oktoberfest?

A: It’s my recipe, but I had some guidance from [Production Manager] Brendan McGivney on developing it. We’ve had demand for it in previous years, but with the new brew house being dialed in we thought it would be a great time to brew it. We wanted to brew a German-style Oktoberfest in our new German brew house.

Q: How does this brew differ from our past Oktoberfest releases?

A: We’ve done it on a small scale, usually 5-6 barrels, every year on the pilot system. But this time we brewed 300 barrels. It’s one of the first beers that we’ve done on the big system that we won’t be bottling. It’s draft only; it’s going to be available for about a month, and then it’s probably going to be gone until next year.

Q: What sets our Oktoberfest apart from others?

A: Normally when we do a beer there is that Odell influence—we put a lot of hops into it. This time we didn’t. We decided to go with a traditional malt-forward beer, so we used German malts for the main backbone. I think one thing people will find with our beers is that they are very balanced. It’s a very smooth, malty beer.

Q: Do you have any food pairing recommendations?

A: A bratwurst would be great with it. Bratwurst and pretzels.

 

Oktoberfest will be released in the taproom during our Oktoberfest celebration Sunday, Sept. 28. We will also be featuring it at the following events:

  • Sept. 11: Tap takeover at Black Orchid Lounge in El Paso, TX
  • Sept. 12: Oktoberfest kick-off party at Chester’s Kitchen in Rochester, MN
  • Sept. 13: Oktoberfest celebration in downtown Breckenridge, CO
  • Sept. 19: Oktoberfest celebration at Lowry Beer Garden in Denver, CO
  • Sept. 27: Tapping at House of Brews in Gilbert, AZ

See a full list of events here.

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

Game Day 90 Shilling Cupcakes

Cupcake 1

Football season is among us! At Odell Brewing Co., we celebrate one of our favorite sports with one of our favorite beers. This year, we decided to showcase that beer – 90 Shilling – in a cupcake recipe by Raspberry Eggplant. Behold, chocolate-90 Shilling cupcakes with caramel buttercream and crushed pretzels. One bite will have you reminiscing about football season long after the Broncos take the Super Bowl.

Chocolate-90 Shilling Cupcakes with Caramel Buttercream and Crushed Pretzels

Recipe courtesy of Raspberry Eggplant

makes 12 regular size or 36 mini cupcakes

Ingredients:
For the chocolate-beer cupcakes

1 cup flour
1/3 cup + 1 tablespoon good quality cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup 90 Shilling
2/3 cup sugar
1/4 cup canola oil
1 teaspoon apple cider vinegar
1/2 teaspoon vanilla

For the caramel buttercream frosting*

3/4 cup sugar
3 tablespoons water
2 tablespoons heavy cream
Pinch of salt
3 large egg whites
2 sticks butter, room temperature

*Recipe calls for homemade caramel in the frosting, but we substituted a high quality caramel sauce.
For assembly

3/4 cup crushed thin pretzels

Caramel sauce

 

*****

Directions:

 

Make the cupcakes

1. Heat oven to 350F.  Line a muffin pan with papers and set aside.

2. Sift the flour, cocoa powder, baking soda, baking powder, and salt into a large bowl and set aside.

3. Add the beer, sugar, oil, vinegar, and vanilla to a medium bowl and whisk well to combine.  Add this mixture to the flour mixture and gently whisk to combine.

4. Divide the batter among the lined cups and bake until a toothpick comes out clean, about 18 minutes.  Cool in the pan for 5 minutes, then transfer the cupcakes to a wire rack to cool completely.

Make the caramel buttercream

1. Put 1/4 cup + 2 tablespoons of the sugar in a small, heavy pot.  Make an X in the center with your finger and pour in the 2 tablespoons water.  Set the pot over medium-high heat and bring to a boil, swirling occasionally.  Continue boiling and swirling until the syrup is a medium amber color.  Remove from heat, then slowly pour in the cream and mix with a wooden spoon or heat-proof spatula until the caramel is completely smooth.  Add the salt, stir, and set aside until the caramel is completely cool.  [This is critical – if the caramel is even slightly warm, it will melt the butter in the frosting and you’ll be left with a mess of liquidy frosting.]

2. Put the remaining sugar and egg whites in the bowl of a stand mixer. Set the bowl over simmering water (the bottom of the bowl should not touch the water) and whisk the mixture until it reaches 140 F. If you don’t have a thermometer, don’t worry – the mixture will turn thick and white and all the sugar should be dissolved – this should take about 5 minutes.

3. Transfer the bowl to the mixer and, with the whip attachment, mix on high speed (8) until the whites are fluffy and cool, 10-12 minutes.

4. Once the mixture is cool, scrape down the sides of the bowl with a spatula.  Add the butter a few pieces at a time, mixing well before adding more and scraping down the sides of the bowl occasionally. Once all the butter has been added, turn the mixer to medium-high speed and slowly drizzle the cooled caramel down the side of the bowl into the frosting until all of it is incorporated.

5. Scrape down the sides of the bowl with a spatula.  Replace the whisk with the paddle attachment and beat on low speed (2) for 5-7 minutes – this gets rid of air bubbles, thereby making the frosting smoother and more even when you apply it.

Assemble the cupcakes

Use a pastry bag fitted with a large star tip to frost the cupcakes.  Top each one with crushed pretzels and drizzle with caramel.  If you’re serving them more than 4 hours after assembly, leave off the pretzels until just before serving (otherwise they’ll get soggy).

Enjoy!

**Photo credit: Odell Brewing Co.

 

 

 

 

 

Brew Poetry

We love to share our beer with friends. And sometimes, those friends thank us by posting photos of the beer on Instagram, accompanied by short poems expressing their gratitude.

Thus, brewer Kevin Bosley shares these 10 photos and poems from his pals in California. Thanks for the love!

 

Bosley 1There once was a man named Odell // Whose home brewing was really quite swell // Said his friends, “Doug, you tart!” // “You must follow your heart!” // And thus was the birth of #Odell

Bosley 2Valley is hot // Good beer and good friends brings smiles // Emptiness is loneliness

Bosley 4Drinking warm beer makes me queasy // Here at sir Trevor’s speakeasy // Fear not, there’s a fridge // You silly Aunt Midge // So partake beer Easy and breezy

Bosley 5Third beer // What would Kamiski do? // Backlight!

Bosley 6O Doug Odell // The beer you sell // Is loose on the leaf  // And pairs with the beef  // O hey here’s Mel!

Bosley 8I’ll go for a ride // On an elephant’s hide // This beer makes my day

Bosley 9Beer beer beer beer beer // Beer beer beer beer beer beer beer // Beer beer beer beer beer

Bosley 10I could go on and on about 90 Shilling // But I doubt you’d want me to // Just gonna say that if you are willing // It’s a pretty good brew

Bosley 12Trevor hates hashtags // I love beer // Bosley thank you // Winding river; sky

Bosley 13

The honorable, great St. Lupulin // Sowed seeds of hope where’er he’d been// From grain to glass, when he came to pass // In his hoppy grave, he did grin

The noble man must always think // Of all the tasty beer he’ll drink // With every sip, a new friendship // Is forged in sudsy ink

I’m riding an elephant in life’s beer circus // As CO2 bubbles rise to the surface // This ain’t no Dumbo, it makes me say “Yum!” though // Without beer, these hops would be worthless

Beer River flows, wild and free// Through the forest, beyond the tree// The beacon calls, the loose leaf falls// My ale is now with me

 

 

Beyond the Brews

Beyond the brews

Odell Brewing Company’s Wellness Committee extends efforts to promote healthy living through hikes, fun runs and on-site activities

OBC_WellnessLogos-1

Sometimes, there aren’t enough hours in the day to enjoy all of the activities Colorado has to offer. Lucky for us, we work in a place that serves some of the best craft brews in our state, so it is easy to check that off our list. But when we decide to venture outside of the brewery we rely on the Odell Brewing Company Wellness Committee to lead us in the right direction. And yes, that direction typically still involves a beer.

Since its beginning in 2013, the Wellness Committee has been striving to promote positive living through exercise, healthy eating and overall work-life balance. Committee chair Eli Kolodny said that his interest in the program stemmed from his own personal commitment to health. “I’m a firm believer that your mind follows your body, and the other way around,” he said. “Even if your mind is in peak condition, if you’re not exercising your body there is a break in the chain.”

Kolodny, along with brewery co-founder Corkie Odell and tap room associate Katie Guiffre, plans quarterly “active meet-ups” (that is, local hikes or other excursions) and events like CPR/First Aid training and quarterly fresh produce offerings. He sees the different activities as extensions of the brewery’s message. “It’s important that quality extends beyond the beer we put in the bottle,” he said. “It’s a quality of life for our coworkers.”

This summer, the committee is planning a handful of fourteener hikes for employees to participate in. A small group from the brewery completed Mt. Bierstadt in June, and Guiffre is hoping that others will join in for the next summit. “[We are] getting people who are already doing it into it a little more, and then that rolls over and encourages others to do it as well,” she said.

And though the local employees reap the benefits of each meet-up, Odell Brewing Company also reaches out to those employees who live outside of Fort Collins. “Our out-of-state co-workers can submit requests for larger reimbursements [for fresh fruits and vegetables] so they can benefit from the fresh produce that we get,” Kolodny explained. “We aren’t going to ship them an orange, but if they want to go buy fresh fruit, we will pay for it.”

While working for a craft brewery is awesome in itself, the Wellness Committee has enjoyed boosting the level of health, fun and fitness among its employees, and hopes to continue planning events to encourage healthy living. “It’s a way to keep people engaged outside of what they’re doing [at the brewery],” Guiffre said. “It’s just something else to look forward to.”

Horsetooth Hike

Beer reigns

Though the Wellness Committee is all about health, Odell Brewing is still all about beer. That’s why we asked Katie Guiffre to pair Odell brews with some of her favorite summer activities.

What would you drink after…

Participating in a yoga retreat?

A: Friek

 Stand up paddleboarding?

A: Loose Leaf

Reaching the peak of a fourteener?

A: St. Lupulin

Riding a bicycle?

A: 5 Barrel or Levity

Whitewater rafting?

A: IPA

Bierstadt 2