The health and safety of our friends and community is of the utmost importance to us. For the time being both of our Fort Collins and Denver Brewhouses will remain open during our regular business hours and will be following recommendations of the CDC to ensure the health and safety of our employees and customers.
- We are following the CDC recommendations and asking coworkers to wash their hands using high friction, warm water and soap for at least 20 seconds.
- We are refraining from handshakes, high fives, and hugs with our friends and fans in order to avoid spreading germs.
- We are diligently communicating and training our teams on health and safety procedures.
- We are asking team members to refrain from coming into work if they show symptoms of COVID-19 and receive testing for the illness.
- We’re sanitizatizing high-touch areas (door knobs, sink handles, POS systems, taster trays, etc) every hour.
- We’ll be wiping tables and surfaces with antibacterial/antimicrobial disinfectant after each use.
- We are refilling sanitizer dispensers and regularly disinfecting bathrooms and sinks to promote regular hand washing.
- We will be canceling all public tours until further notice.
- As this is a fluid situation, you may see adjusted hours or modified operations. We’ll be sure to update our website with changes.
What You Can Do:
- When washing your hands please use high friction, warm water and soap for at least 20 seconds.
- Refrain from visiting our taprooms if you are showing symptoms of COVID-19.
- Your health and safety are important to us. Stay informed on COVID-19 by visiting the CDC website: www.cdc.gov/coronavirus/2019-ncov/summary.html
Odell Brewing has announced their latest year-round offering, Colorado Lager. Available only in the brewery’s home state of Colorado, this beer will be released in 16 ounce 6-pack cans starting April 4th, with a 12 ounce 15-pack joining the portfolio later this May.
“Colorado Lager has been in the works for well over a year now. After countless test batches on our pilot system, we’re thrilled to share our interpretation of the style with the fans in our home state,” says Brendan McGivney, COO. “It’s a style we love to drink, and we think there’s a place for a lager in the craft beer lover’s fridge.”
Coming in at an approachable 5.0% ABV, Odell built their recipe using American hops, Colorado water, and premium malted barley without the addition of any adjuncts. “While the flavors are crisp and refreshing, a well-made lager takes a deft hand. It’s a tricky style to master,” adds McGivney. “Naming the beer after our home state gave it a lot of sentimental weight, and we knew we had to put in the hard work to make something we’d be proud to share.”
While Odell’s brand labels are known for their picturesque Rocky Mountain landscapes, Colorado Lager features a more restrained and cleaner look. “There’s a nostalgia around lagers. We wanted to give a nod back to the classic design but also make sure it fit within the Odell look and feel.” explains Eric Smith, Chief Sales and Marketing Officer.
The design is centered around a red color scheme that borrows from Odell’s leaf logo, and is built out of a pattern of icons that celebrates brewing and the Colorado lifestyle. “From the moment we started talking about this beer, we wanted it to be quintessentially Colorado, a tribute to our history and everything that makes this state a great place to live. The icons gave us a space to tell that story,” added Smith.
For the release of Colorado Lager, Odell is launching two new can packages – a 16 ounce 6-pack can and a 12 ounce 15-pack. “We wanted to explore packaging innovation within our portfolio. The 16 ounce can is perfect for the summer months, and the 15-pack was a natural fit for this style. Both packs offer a new option for our consumers that’s not often seen in our Colorado market,” explains Smith. Colorado Lager will be available across Odell Brewing’s home state of Colorado beginning the week of April 9th.
Monday, February 12th
– Las Vegas –
7pm | Ace & Ales on Tenaya | Enter to Win a Trip to Odell Brewing
10pm | Velveteen Rabbit | 90 Shilling, IPA
Tuesday, February 13th
– Las Vegas –
5pm | Lee’s on Flamingo | Odell Sampling
6:30pm | Public School 702 | Rupture, 90 Shilling, IPA, Drumroll
– Henderson –
5pm | Lee’s on Eastern | Odell Sampling
Wednesday, February 14th
– Las Vegas –
6pm | Khoury’s | Tree Shaker, Rupture, Jolly Russian, Friek, Bull Proof
6pm | MGM Tap | IPA, Rupture, 90 Shilling, Myrcenary, Wolf Picker
Thursday, February 15th
– Las Vegas –
4-6pm | Total Wine on Rampart Blvd | Odell Sampling
4-6pm | Total Wine at Centennial Gateway | Odell Sampling
4-6pm | Total Wine on Las Vegas Blvd | Odell Sampling
6pm | Atomic Bar | IPA, Wolf Picker
7pm | Atomic Bar & Kitchen | Menu pairings with Rupture, 90 Shilling, Bull Proof, Friek
10pm | Sand Dollar Lounge |Sean Hetrick & The Leftovers
– Henderson –
4-6pm | Total Wine at Stephanie Shopping Center | Odell Sampling
Wednesday, February 21st
– Reno –
5pm | SixFour Growler | Odell Launch Event feat. 90 Shilling, IPA, Rupture, and Tree Shaker
7pm | Mellow Fellow | Tap Takeover
Thursday, February 22nd
– Reno –
4-6pm | Total Wine on Virginia St. | Odell Sampling
5pm | Midtown Eats | Chef pairing with 90 Shilling and IPA
7pm | Pinon Bottle Shop | Drumroll, Rupture, Myrcenary, Friek, Bull Proof
Friday, February 23rd
– Reno –
2pm | Mt Rose Ski Tahoe | Odell Romp Ski Giveaway
5pm | Beer NV | Tap Takeover and Odell Romp Ski Giveaway
CHARITY OF THE MONTH: Colorado Water Trust
Please join us at the tap room this month to help us support our community partner, Colorado Water Trust. Today, the Colorado Water Trust is the only nonprofit organization solely dedicated to restoring flows on Colorado’s rivers using market-based transactions.
Through their three program areas, Water Rights Solutions, Infrastructure Solutions, and Consulting Services, they facilitate the transfer of decreed water rights into the Instream Flow Program in partnership with the Colorado Water Conservation Board. They also coordinate water-sharing agreements, infrastructure projects, and other creative solutions to restore flows to our state’s rivers.
Learn more about Colorado Water Trust and how you can contribute.
TIP JAR: Trout Unlimited/Rocky Mountain Flycasters
Our committee has chosen the Rocky Mountain Flycasters as the October Tip Jar Partner. Rocky Mountain Flycasters is a local chapter of the national (Trout Unlimited) and state organization (Colorado Trout Unlimited) sharing the same purpose and goals. They currently have over 800 members in the Fort Collins, Loveland, Greeley, and Windsor area. This group is currently involved in educational, community outreach, and restoration projects. They’re major restoration project is the Eagle’s Nest Open Space. They also clean up the Narrows State Wildlife area, sections of the Poudre River as well as other areas each year.
When you visit our tap room, please be sure to leave your change in the tip jar to help create change for these passionate environmentalists!
To learn more about our Charity of the Month program, visit here: www.odellbrewing.com/philanthropy or email Karla Baise firstname.lastname@example.org
Sunday Oct. 1st
1:30 – 3:30PM | GABF Ticket Giveaway at Viewhouse Downtown
Monday Oct. 2nd
5 – 7PM | GABF Ticket Giveaway at Rayback Collective
6 – 9PM | Special Tappings at The Forge Publik House
- Tapping Randal Infused Drumroll & Barrel Aged Lugene
5 – 7PM | Brewer Meet & Greet at William Oliver’s
- Tapping Huckleberry Wild Ale and Barrel Aged Lugene
6 – 8PM | GABF Tapping Party at The Colorado Room
- Tapping Oktoberfest and Barrel Aged Lugene
Wednesday Oct. 4th
3 – 7PM | Odell ESOP Tap Takeover at Odell Brewing Taproom
- Special Tappings from other employee-owned breweries – Left Hand, New Belgium, Harpoon, Alaskan, Deschutes, and Modern Times.
5 – 7PM | Can-wood Derby at Ale House at Amatos
Thursday Oct. 5th
3:30 – 5:30PM | Odell & Horse and Dragon Tap Takeover at Lucky Pie
- Collaboration Firkins and special tappings
5-7 PM | Odell & Boneyard Beer Tap Invasion at Road 34
5-7 PM | Beer of the Month Specials at FoCo Buffalo Wild Wings
7-9 PM | Odell & Boneyard Beer Tap Invasion at Tap and Handle
10PM | Late Night Party at Star Bar
Friday Oct. 6th
10AM – 1PM | Brewers Brunch at Highland Tap and Burger
- Giveaways and special tappings
4 – 6PM | Odell & Stone Brewing Tap Takeover at Fresh Craft
- Photobooth fun and special tappings
5:30 – 7:30PM | Odell & Avery Collaboration Tapping at Falling Rock Taphouse
- Collaboration Shotgun Blend tapped on site
6 – 9PM | Odell & Lefthand Brewing Tap Invasion at Sloan’s Lake Alamo Drafthouse
- Bar Games and Beerfest Movie
10PM | After Party at Dazzle Jazz Club
- Live band, Tap Invasion and food specials
Saturday Oct. 7th
2PM | Odell Tap Invasion at Back East Bar & Grill
- Odell, Victory, Stone, Station 26, and Firestone Walker beer on tap
Rupture was born out of our obsession with getting the most out of each and every hop. In fact, we built a machine in our brewery so that we could grind hops fresh. And what we grind that day we use that day. Leaving you a beer that’s fresh, aromatic, with a bright hoppy character.
Find Rupture with our Beer Finder across our 15-state footprint : Colorado, Texas, New Mexio, Arizona, Montana, Idaho, Wyoming, North Dakota, South Dakota, Minnesota, Nebraska, Iowa, Kansas, Missouri, and Illinois.
Charity of the Month: Hearts and Horses
Please join us at the tap room this month to help us support our community partner, Hearts and Horses. Hearts and Horses works to promote the physical, cognitive, emotional and social well-being of people with special needs through equine-assisted therapy.
The power of connection between rider and animal creates a fundamental change in the patient. While riding, participants must constantly make postural adjustments to maintain their balance, which in turn increases their overall balance, orientation and body awareness. Other benefits include improved muscle tone, posture, range of motion, flexibility, social skills and emotional well being. In addition, horses provide a non-judgmental relationship, accepting individuals for who they are regardless of physical, emotional or social abilities.
Learn more about Hearts and Horses and how you can contribute.
Tip Jar: Hope House
Our committee has chosen Hope House as the July Tip Jar Partner. This important non-profit represents a too-often overlooked demographic in our greater Denver community: young mothers fighting for the health and sustainability of their families. The team at Hope House has thoughtfully crafted self-sufficiency programs that are tailored to each individual client through programs like their Mentoring Program and GED classes. They address the issue of homelessness through a Residential Program providing a stable place to begin the break from the cycle of poverty.
When you visit our tap room, please be sure to leave your change in the tip jar to help create change for these aspiring young mothers!
To learn more about our Charity of the Month program, visit here: www.odellbrewing.com/philanthropy or email Karla Baise karla@odellbrewing,com
Tuesday, June 6th
– Butte –
6pm | Pour House Pub | 90 Shilling, IPA, Drumroll, Myrcenary
– Billings –
5pm | Tiny’s Tavern | 90 Shilling, IPA, Drumroll
5pm | Bistecca |90 Shilling, IPA, Drumroll
Wednesday, June 7th
– Missoula –
5pm | The Dram Shop | 90 Shilling, Odell, IPA, Drumroll
– Kalispell –
6pm | The Brass Tap | 90 Shilling, IPA, Drumroll, Myrcenary
– Bozeman –
5pm | Montana Ale Works | 90 Shilling, Odell, IPA, Drumroll
7:30pm | Red Chair Cafe & Bar | 90 Shilling, Odell, IPA, Drumroll
Thursday, June 8th
3pm| Orange Street Food Farm | Sampling 90, IPA, Drumroll, Myrcenary
5pm| Paradise Falls | Pouring 90, IPA, Drumroll
6pm| Casey’s Rooftop | Pouring 90, IPA, Drumroll, Myrcenary
– Bozeman –
6:30pm | Bozeman Taproom & Fill Station | 90 Shilling, Brombeere, IPA, Drumroll
6:30pm | Pour House Bar & Grill | 90 Shilling, Drumroll
Charity of the Month: The Growing Project
9 years ago, a young woman working on her Masters Degree at CSU approached us with an idea: what if we were able to provide healthy, sustainable food for impoverished people living in “food deserts.” Food deserts are defined as parts of the country vapid of fresh fruit, vegetables, and other healthful whole foods, usually found in impoverished areas. This is largely due to a lack of grocery stores, farmers’ markets, and healthy food providers. The Growing Project was aspiring to provide Fort Collins the perfect way to endow our community with fresh produce and help insure healthy soil systems which lead to a healthy watershed, and beer made from the best water! We are so proud that we were able to contribute the first ever monetary donation to this amazing agency and have supported its success ever since.
The Growing Project has achieved a permanent home out at Hope Farms and continues to engage our community by utilizing property to grow healthy food, free farmers’ markets/stands to distribute the food to those in need, classes on agriculture and education for food preparation.
On Tuesday, May 2nd, we will host a fundraiser in our tap room for The Growing Project. Please join us at 7:00pm and learn from the farmers, gardeners and committed TGP fans what this group is really all about!
TIP JAR: The FoCo Cafe
Following the lead of Brad and Libby of the SAME Cafe in Denver, Jeff and Kathleen have created FoCo Cafe for Fort Collins: a space to serve food to folks from every walk of life where they feel like they belong, the food, albeit healthy and delicious, almost feels secondary to the ambience in the FoCo Cafe. As a patron, you are given the opportunity to pay what you can, volunteer to be fed or pay it forward (paying what you think is a fair price for your lunch and contributing a little extra for those in need. The food is fresh and tasty, sourced as locally as possible and most is provided through donations from local farmers, The Food Coop, Sprouts and Wholefoods. Through Jeff’s creative touch, he turns these piece-meal offerings into delicious fare not to be missed! On the BEST days, you can even find 90 Shilling Green Chile and at one point he made a cheddar soup with our Loose Leaf, Session Ale; YUM! Please join them for the most pleasant meal in town at 225 Maple Street.
Poudre Valley Community Farms
Please join us at the tap room this month to help us support our community partner, Poudre Valley Community Farms. Poudre Valley Communuty Farms is, at its core, a land cooperative. By harnessing the power of member-owner investment and combining it with creative financing techniques such as conservation easements and community partnerships the cooperative buys and owns farmland. The cooperative leases long-term to local farmers and ranchers at competitive market rates.
The vehicle for achieving PVCF’s mission is a multi-stakeholder cooperative. First, let’s consider the more familiar but less important parts of PVCF. Think of a traditional consumer cooperative, like a food co-op, where consumers pool their buying power to purchase products at better prices. Now think of a traditional producer cooperative, like most farmers’ cooperatives, that pool buying power and access to distributors and consumers to benefit the producer. Now put the two together and you have an understanding of the LESS important parts of PVCF.
Now consider the third, and MOST important, part of the PVCF cooperative model. The consumers and the producers contribute capital through their membership dues which is used to purchase farmland. The long-term access to farmland to produce food is the key to this land cooperative model.
TIP JAR: Loveland Youth Gardeners
Our committee has chosen Loveland Youth Gardeners as the April Tip Jar Partner. Through the month of April, 100% of of our taproom gratuity is donated to this organization.
Loveland Youth Gardeners is a non-profit dedicated to cultivating job & life skills, environmental stewardship and service in youth facing barriers by building healthy relationships with people, agriculture, and community. Loveland Youth Gardeners has been serving our community since 1996 and offers Youth Education Programs for ages 5-21. Most of the programs focus on at-risk and special needs students in the Loveland community. They also sponsor Loveland Plant a Row for the Hungry, which provides fresh produce for low-income residents.
Partners Mentoring Youth
Please join us in the tap room this month as we partner with Partners Mentoring Youth. Partners Mentoring Youth works with community partners to identify youth who need extra support in their community or school, while also seeking caring adults to volunteer as mentors. We create intentional partnerships based on need, shared interests, logistical preferences, and common values. Their mission is to create and support one-to-one mentoring relationships between positive adult role models and youth facing challenges in their personal, social, and academic lives.
Proceeds from every Taster Tray sold, for the whole month of March, will help fund the donation to Partners Mentoring Youth. You can also directly support and volunteer with the organization here.
The Jacob Center
Our committee has chosen The Jacob Center as the March Tip Jar Partner. Through the month of March, 100% of of our taproom gratuity is donated to this organization.
The Jacob Center is a private non-profit youth and family service agency founded in 1988 by three social workers. The center works with youth, families, and the community to inspire positive and lasting change. They offer a variety of programs and services such as, respite care, family therapy, and youth coaching.
Learn more and give to The Jacob Center by contacting them here.
Poudre School District Foundation SPIE Grants
“Creativity is where we start to think differently, and Innovation is where Creativity comes to life” -George Couros
The SPIE Grants through the Poudre School District Foundation are symbiotic of our mission here at Odell including innovation, creativity and collaboration. These grants offer teachers, our boots on the ground, an opportunity to combine their experience and imagination to produce thoughtful ways to engage young minds. Grants have been awarded to 7th to 10th graders to do coral restoration off the coast of Florida, contributed Spanish novels for high school students and provided smart boards for an elementary school to name a few.
Please watch these incredibly moving videos to see the extraordinary teachers and motivated kids that have benefited from these grants.
Tip Jar: B.A.S.E. Camp
We understand that the future of our community relies on the care of our young people today and that affordable care for kids while their parents are working is integral in their success.
“B.A.S.E. Camp’s (Before and After School Enrichment) vision is that our children achieve life-long success. Our mission is to be the choice provider of safe, affordable, accessible out-of-school-times childcare with enrichment services, aligned with the community schools.
Programs are offered to over 3,250 children annually at 33 elementary school sites throughout Larimer County, including a variety of activities and enrichment choices for children in grades K-7. Sliding fees insure that all families can afford our programs with scholarships ranging from 10% to 100%.”
Click to learn more about B.A.S.E. Camp.
Please join us in the tap room this month as we partner with First Descents, a local organization that offers young adult cancer fighters and survivors a free outdoor adventure experience designed to empower them to climb, paddle and surf beyond their diagnosis, defy their cancer, reclaim their lives and connect with others doing the same. Proceeds from every Taster Tray sold, for the whole month of January, will help fund the donation to First Descents.
You can also directly support First Descents by donating here: http://firstdescents.org/get-involved/donate/
Adaptive Sports Center
Our committee has chosen Adaptive Sports Center in Crested Butte as the January Tip Jar Partner. Through the month of January, 100% of of our taproom gratuity is donated to this organization.
The Adaptive Sports Center (ASC) aims to enhance the quality of life for people with disabilities by providing exceptional outdoor adventure activities and solutions that break boundaries.You can support this amazing community resource in our tap room this month by leaving your “change” in our tip jar! You can also learn more and donate directly by visiting: http://www.adaptivesports.org/ways-to-give/donatenow
For more information on our Charities of the Month program, you can reach out to Karla Baise at email@example.com
Disabled Resource Services
Please join us in the tap room this month as we partner with Disabled Resource Services, a local organization that empowers individuals with disabilities to achieve their maximum level of independence through services supporting advocacy, awareness and access to their community.
Our mission to serve the community that has provided our success often leads us to reaching out to underserved and marginalized populations. This month in our tap room, Disabled Resource Services is present to share their goals and efforts with our guests and visitors. DRS’ overarching goal is ensuring those in need the ability to locate resources and receive services to stabilize their circumstances in order to accomplish self-identified goals that maximize their independence and improve their quality of life. Mahatma Ghandi said, “the true measure of a society is how it treats its most vulnerable.”
Join us in supporting DRS by donating here: http://disabledresourceservices.org/donate-now/
Elderhaus Adult Day Programs
To partner with the efforts of DRS as our Charity of the Month, our committee has chosen Elderhaus Adult Day Programs as the December Tip Jar Partner. Through the month of December, 100% of of our taproom gratuity is donated to this organization.
Elderhause’s mission is “to provide holistic and therapeutic daytime care to seniors and adults with disabilities in a safe, engaging environment tailored to their needs.” Their vision “Our participants, whether seniors or adults over 18 years old with disabilities and including all income levels, have an engaging, safe daytime environment that fosters an enhanced sense of self and of community belonging. Our caregivers have the freedom to adjust to their new normal, be productive, and experience less stress.”
You can support this amazing community resource in our tap room this month by leaving your “change” in our tip jar! You can also learn more and donate directly by visiting: http://www.elderhaus.org/get-involved/
For more information on our Charities of the Month program, you can reach out to Karla Baise at firstname.lastname@example.org
Welcome to the dark side of craft beer and the Dark Days of November. We’re offering a special taster tray of our favorite and limited dark beers. Check out the line up and stop in at the tap room for a taste.
Nitro Cutthroat Porter
Everything you love about Cutthroat but with a silky, creamy finish. Smooth, robust and inspired by classic London porters. We use dark roasted malts to create a deep, rich color and flavor that hint at chocolate and coffee.
3 C Stout Chili Chocolate Cinnamon Stout
Warning! This beer has some major kick to it. You will also pick up hints of chocolate, vanilla and cinnamon. The heat comes on a little later and will stick around to remind you who’s boss.
Sweet Prince Coffee Milk Stout
A big, balanced, sweet milk stout with locally roasted coffee. We added just a hint of vanilla to really “tie the room together.” We think you’ll agree that nothing about this beer is “over the line.” So stay, finish your coffee.
Mountain Standard Black IPA
We brew this one with hand-picked hops on Colorado’s western Slop. The assertive American hop profile and roasted malt character balance perfectly with just a touch of bitterness.
Charlie’s Udder Bourbon barrel aged Lugene
Since we will be retiring Lugene for 2017, we wanted to give this crowd favorite a proper send off. We took the last batch tried a few different things:
The first-last batch of Lugene was aged in bourbon oak barrels. This triple chocolate milk stout is rich and smooth flavor with hints of smokey wood and syrupy sweetness.
3 Teets to the Wind Stranahan’s Barrel Aged Lugene
We took the rest of the Lugene and let it rest in Stranahan’s whiskey barrels. You’ll find it rich and full bodied, with notes of molasses and dark chocolate liquor. Sure to knock the socks off any stout lover.
Please join us in the tap room this month as we partner with Project Self-Sufficiency, a local organization which helps enable single parents to achieve economic independence while building healthy families.
Corkie Odell, mother of four and owner/founder of Odell Brewing Company, understands first-hand what it takes to successfully balance work and family. Corkie is also a former board member and ongoing advocate of Project Self-Sufficiency.
We are so proud to support this outstanding organization that offers single parents the opportunity to improve the circumstances in their families’ lives.
If you’d like to donate, please visit: http://www.ps-s.org/Pages/DONATE.php
Second Wind is new to the Odell Brewing cache of partner agencies and we are thrilled to kick off our relationship by hosting them on our November tip jar where 100% of of our taproom gratuity is donated to their organization. They provide an important service to our community’s youth by overcoming financial or social barriers to connect young people with critical mental health care. They provide kids at risk of suicide with up to 12 sessions with a licensed therapist in their network. Their goal is to provide hope and healing.
For more information on our Charities of the Month program, you can reach out to Karla Baise at email@example.com
Harvest is in full swing and we are starting to see the first tomatoes ripen on the vine and the hot peppers share all of their sun-inspired glory; the perfect time to celebrate our local Food Bank for Larimer County and host them in our tap room for the month of August. They aim to “Provide food to all in need through community partnerships and hunger-relief programs.” Our Food Bank boasts unique and thoughtful programming that puts healthy, homegrown food in the hands of families in need. Plant It Forward encourages families with excess in their gardens at harvest to share the bounty through Food Share that allows its clients to “shop” the Food Bank pantry sending them home with fresh vegetables and a healthy dose of dignity. On Monday, August 29th, if you bring in your extra harvest to the tap room at Odell Brewing Company, we will deliver your veggies to the Food Bank and buy you a beer! Their “Kids Café” program partners with our local Poudre School District to ensure that kids that receive free or reduced lunch throughout the school year have access to healthy lunches all summer provided in the cafeteria of their local elementary or middle school. Feeding Us Forward is a great way for us to get involved as individuals and offer planned monetary support of our Food Bank. If you are interested in hosting a food or fund drive for the Food Bank for Larimer County, please visit the site below and be sure to visit the tap room this month!
Fund and Food Drives: http://www.foodbanklarimer.org/fund-and-food-drives/
If you’d like to donate, please visit: http://www.foodbanklarimer.org/donate-money/
To learn more about the history of our Food Bank, please visit here: http://www.foodbanklarimer.org/history/
For more information on our Charities of the Month program, you can reach out to Karla Baise at firstname.lastname@example.org
Tip Jar: FoCo Café (Feeding Our Community Ourselves)
Community Cafes seem to be gracing the landscape of towns and cities more and more, but none seem to be more successful or supported by their communities than our very own FoCo Café! The café offers the opportunity for EVERYONE in our community to enjoy a delicious, healthy meal regardless of their socio-economic background. Guests of the café are encouraged to “pay what they can” and are never turned away for lack of funds. If you have a little extra spending money, you can pay it forward and buy an anonymous café visitor lunch. Folks can also volunteer and work off their meals by bussing tables and helping to clean up. Jeff and Kathleen Baumgardner started raising funds in 2012 and opened the doors on Thanksgiving Day in 2014. We have been proud sponsors of this fine addition to our community since its inception and work with their mentors, SAME Café in Denver as well! You will find Odell brews at their annual events, the FoCo Café Bike-In Music Fest, First Friday summer evenings at the Shire and Colorado Gives Day that we host in our tap room in December. So far the café has served 39,692 meals and have been gifted with more than 9,800 hours of volunteer service! They are located at 225 Maple Street in Fort Collins and we hope to see you there!
To learn more about the café visit: http://fococafe.org/foco-cafe-history/
To donate please visit: http://fococafe.org/donate/
Raising one for our community,
Karla Baise, Community Outreach Coordinator
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
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.
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.
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.
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.
Cans play an important role in the outdoor lifestyle we value at Odell Brewing. Now, our fans have a more convenient way to enjoy the taste they love. This week, we released our first ever canned beer in our home market. (Idaho, Arizona, New Mexico, Texas, Nebraska, Kansas, South Dakota, Missouri, Minnesota and Wyoming… they’re heading your way next!)
“Some say it was a long time coming and it has been,” said our brewery founder Doug Odell. “A lot of effort was made by all of us to make this happen, and we are sure you will be pleased with the results.” Everyone at the brewery has been hard at work getting these cans ready for their debut. From package design, to production and packaging, it has truly been a team effort. “We took our time selecting the best equipment before implementing Odell cans,” said John Baise, our Packaging Manager. “We began the can line investigation in early 2013, visiting numerous breweries and packaging Expos. The Can Line development team met weekly to discuss the project. In the end, multiple designs and machine centers were evaluated to create a line which matches the standards of our bottle and keg lines and represent our beer quality.”
The quality of our beer is top priority. When considering cans, we wanted to be sure this was true through all levels of production. “Our state of the art packers, utilize less paper than traditional corrugated cardboard packers,” said Matt Bailey, our Maintenance and Engineering Manager. “Our cans and lids are made locally in Golden, CO. Our Depalletizer was made in Loveland, CO…Palletizer in Columbia, WA, Conveyors in South Carolina, Filler and Packers in Germany and Seamer in Switzerland. Odell already has a lot of in house experience with cans and adding that product line is a natural fit internally and to our customers.”
We are excited to release our first ever cans of 90 Shilling and IPA. Additional can offerings will be introduced in 2016 including Loose Leaf Session Ale and our summer seasonal St. Lupulin. All of us at the brewery want to give our customers the ability to enjoy our products in all areas of our distribution footprint, in any situation. Cans are tremendously easy to recycle, block out sunlight, and help preserve our beer to the highest standards.
The brewery will mark the introduction of cans with a special Food Drive and celebration in the Tap Room on Wednesday, November 11. Guests who bring in two or more canned food items will get one free canned beer (limit 1 per person, must be 21). Guests can also enjoy local food truck fare and live music by Brian Parton from 4 – 6 p.m.
Available in 12-pack 12oz cans. Now we can do more together!
Odell Outreach and our Charity of the Month Program
Charity of the Month: Project Self-Sufficiency
Healthy communities start with healthy families. Each family is unique with its own triumphs and challenges and Project Self-Sufficiency is an amazing organization that gives a hand up to families with only one parent. These parents often do the work of two without the opportunity to improve their situation and increase the success rate for themselves and their children. PS-S offers a host of advantages for people with these circumstances to elevate their life experience and set an incredible example for their kids. We have worked with PS-S for over a decade and had the amazing fortune of seeing and hearing the stories of progress that lead to better lives, happier childhoods and stronger communities. Their motto is “Strength now. Change Forever.” And they aim to achieve it by following this mission: “At Project Self-Sufficiency, our goal is to help single parents realize their dreams for financial independence. Our focus is on creating an improved quality of life for parents and their children. Ultimately, it is about contributing to the workforce, positively impacting the economy and realizing that change begins one person at a time. Project Self-Sufficiency takes a holistic approach, emphasizing areas such as self-esteem, parenting and recovery from domestic violence along with specific career and educational goals. The average age of enrolled single parents is 33 and the average number of children is two. 25% to 28% are typically members of an ethnic minority. Some participants are receiving public assistance or small child support payments. Many are in low paying jobs when they enter the program. Most program participants return to school during their tenure with Project Self-Sufficiency.”
Learn more about Project Self-Sufficiency here: http://www.ps-s.org/
Meet Sylvia, one of their many success stories here: http://www.ps-s.org/Pages/SuccessStories.php
Give here http://ps-s.org/Pages/GivingOptions.php or contact them about championing a family for the holidays. It is the most rewarding shopping you can do!
Tip Jar: Turning Point
Sometimes the road gets bumpy in life or takes abrupt turns and it puts further strains on families. We are happy to support our local “Turning Point” in their endeavor to offer a host of services to our younger population when the road gets rough. They provide crisis intervention services, adolescent day treatment programs, outpatient therapies and treatment, coaching and mentoring programs, individualized education, and short and long-term intensive residential substance abuse treatment for teens. It has always been a grass roots effort for us to promote and encourage responsible consumption but we understand that life doesn’t always lead us to the right choices. Turning Point has diversified their portfolio in an effort to provide sustainable effective treatment and support for young adults that are trying to get back on the right track.
To learn more about Turning Point and what they provide our community, visit them here:http://www.turningpnt.org/ One of our favorite events of the summer is the Awesome Toss’em Cornhole Tournament benefitting Turning Point, we hope to see you next year! http://www.turningpnt.org/news-events/
Please visit our tap room in support of these two organizations! Our Charity of the Month recipients receive month-long exposure to our tap room guests, the opportunity to host an event in our space after-hours, access to our volunteer base for approved projects and a donation from our charitable fund housed at the Community Foundation of Northern Colorado. Our tip jar recipients also receive month-long exposure to our tap room guests and a donation at the end of the month based on the generosity of our tap room guests. Both are conscientiously chosen by our in-house charitable committee comprised of co-workers from our diverse departments.
Raising one for our community,
Karla Baise, Community Outreach Coordinator
Our favorite time of year is here. That’s right. We LOVE Halloween here at the brewery. We have an excuse to dress up and have even more fun than we do on a daily basis. Things tend to get a little Frieky. Maybe it’s because we’re all drinking Friek, or maybe it’s because we’re all a little weird in our own ways.
Friek is in its 5th year of production. We first released this beer in 2010 and have been brewing it, aging it, and bottling it each year since its launch. Friek is a little funky (a quality we all admire). The name Friek comes from the traditional styles of Lambic Frambois and Kriek, both inspirations behind this unique beer. Many Kriek/Lambic style ales are fermented with wild yeast and tart cherries then aged in oak barrels to sour and take on the cherry flavor. Our version is no different. We use a process called Solera. We reuse the previous barrels to continue blending flavors from year to year. After aging for 9-12 months, we immediately add fresh framboises (raspberries) to the beer before the final blending giving us the sweet and tart beer we wait all year for!
And now… It’s time to bust out your favorite Halloween costumes (or search Pinterest for one to make). On Friday, October 30 we’re releasing Friek 2015 in our tap room! We’ll be partying all day, in costume of course. The best in costume has a chance to win an IPA longboard. Do you have what it takes? After a pint or two of Friek you’ll be ready. We’ll see YOU on Friday.
Fall is officially here in Fort Collins. What better way to welcome fall than with a perfect pot of chili? Whether you want a traditional style chili or something a little hotter, we’ve got you covered. Grab our Fall/Winter Montage Variety Pack and get cookin’.
Cutthroat Porter Chili Recipe
1 lb. ground beef
1 medium onion, chopped
1 jalapeño, diced
1 green bell pepper, diced
4 cloves garlic, minced
1 tomato, diced
1 can Dark Red Kidney beans
1 can Garbanzo beans
1 can Great Northern beans
1 can Black beans
1 can Pinto beans
½ cup Chili powder
1 ½ tsp Cayenne Pepper
1 tbsp cumin
1 bottle of Cutthroat Porter
Salt & Pepper to taste
1. Brown the ground beer over medium-high heat.
2. Add onion, jalapeño, bell pepper, and garlic.
3. Drain the meat/veggies and pour into a 5 quart pot.
4. Add tomato, drained cans of beans and seasonings.
5. Pour the Cutthroat Porter over the mat and beans and stir well (if you like soupier chili, you can add another ½ bottle of beer or ½ cup of water).
6. Bring to a boil then reduce heat and simmer for 30-60 minutes. Add salt and pepper to taste.
Enjoy with a refreshing bottle of Rawah Rye IPA.
Isolation Ale Pork Green Chili
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 of Isolation Ale
1 serrano or jalapeño pepper, to taste
1 lb. fresh tomatoes, chopped (or 16-ounce can, diced)
1 ½ tbsp. cumin
1 tbsp. dried Mexican oregano
1 tsp. dried basil
Salt & pepper to taste
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 in 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 the pan.
4. Turn heat to medium, add onion and cook about 10 minutes or until softened. Add garlic; cook for 2 minutes. Then add flour to form a paste. (If it’s too dry, add a couple tbsp.. stock to loosen it up and cook for another 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. (Add more serrano peppers to add heat to the chili.) Simmer 1-2 hours or until pork is tender.
Pop open a bottle of IPA and enjoy!
Hop harvest season is in full swing! It’s a special time of year where hops, one of our favorite ingredients, are harvested for brewing. At Odell Brewing Co., we get hops from a variety of places. Some of these are stored away for future use while others come right off the bine for brewing. What kind of hops do we use? Where do we get our hops? These are all questions we asked our hop specialist, Scott Dorsch, and here’s what he has to say:
Q: How long do hops take to grow?
Scott: This totally depends on where and when they are planted. In commercial production, female hop rhizomes are planted in late spring or early summer. The amount of 1st year growth is dependent on the quantity of heat units (growing degree units) and light intensity the plant receives. In some areas, it is possible for the female plant to transition from vegetative growth to reproductive growth and produce flowers during the 1st year. Those flowers eventually become the hop cones that we utilize in the brewing process.
As the hop plant is a perennial plant, 2nd year growth begins to emerge from that original rhizome (now considered a crown) after the Vernal (spring) Equinox. The longer light periods and warmer temperatures trigger the dormant plant into vegetative growth much like an alarm clock. As long as the plant has water and nutrition, it will continue to grow until a hard freeze in the autumn. In commercial production, most of the plant material is harvested before a freeze, with the crown staying in a non-dormant stage until that freeze.
In other words… hops grow from the Vernal Equinox till hop harvest which is usually mid-August to late September depending on the type of hop.
Q: Where do hops grow?
Scott: Hops are a very adaptive plant and will grow almost anywhere that temperatures remain above freezing for 100 to 135 days. For commercial production, areas between the latitudes of 35 and 55 degrees contain the optimum day length and sunlight conditions for maximum flower and cone production.
In 2014, the USA produced 34% of the worlds hop production, second to Germany at 41%. Most commercial hops in the USA are produced in the Pacific Northwest – Washington leading with 78% of the USA production followed by 11% in Oregon and 9% in Idaho. The Colorado production is very small, accounting for only 0.2% of the USA acreage in 2014.
Q: How many hop varieties are there?
Scott: This is a difficult question as it changes every year! In 2014 in Washington, 31 different cultivars accounted for 77% of the acres planted. Craft brewing has really changed the make-up of types that are have been planted recently. When you consider hops across the globe, there are probably 100 to 125 genetically different hop types in commercial production.
Q: What time of year do you harvest hops?
Scott: Mid-August to late September in the Northern Hemisphere
Mid-February to early April in the Southern Hemisphere
Recently, we handpicked hops at a local hop farm, Fort Collins Hop Acres, to add to a juicy pale ale as part of our bridge series beers. Here is what Scott has to say about this upcoming brew:
Q: What kind of hops were used in Hand Picked Pale Ale?
Scott: For Hand Picked Pale Ale, we used a variety of hops in the kettle. We used all Colorado Chinook from Fort Collins Hop Acres in the hopback.
The Chinook plants that were harvested at Fort Collins Hop Acres were planted in 2012 from rhizomes originating from Summit Plant Labs in Fort Collins. Summit Plant Labs also supplies the hop plants in our backyard at the brewery. This is the 3rd harvest season Odell Brewing Co. has purchased these hops from Fort Collins Hop Acres. This year, we took a large group of co-workers out to observe the harvest process with the Fort Collins Hop Acres Wolfpicker. (Wolfpicker is the name of the machine that picks the hops from the bines.) Chinook hop was developed by the USDA from a cross made in 1974. Its ancestry includes English types Petham Golding and Brewer’s Gold.
Q: What kind of flavors can we expect in Hand Picked?
Scott: Hand Picked will have notes of peach rings, lemon and stone fruit with a bit of garlic and floral tones.
Handpicked Pale Ale will be available in our tap room starting Friday, October 2. In late August, the Odell Brewing team ventured about 20 miles north of the brewery to help harvest hops from Fort Collins Hop Acres. Within 24 hours, 600 pounds of fresh local Chinook cones were bathed in hot wort as it made its way from the kettle through the hopback. It’s a labor of love and treat for the palate!
When you feel the winds change and see the clouds roll in, you know something is coming. That something is Russian Pirate. Dark as night and thick as the raging sea, this beer is full of flavor! We chatted with the man in the cellar our Barrel Aging Manager, Brent Cordle, to get a closer look at this unique 13.3% Russian Imperial Stout.
Q: What was the inspiration behind Russian Pirate?
A: We’ve done some trials with rum barrels in the past as something a little different than the more common bourbon barrel aged beers. We really loved the flavor the rum barrels contributed and thus, Russian Pirate was created.
Q: What kind of barrels were used?
A: Caribbean rum barrels.
Q: How long was the brewing/aging process?
A: The brews were so full of malt that they took a little longer to make with such a huge mash bed. It was a challenge to get enough healthy yeast into the fermenter so that it would not be overwhelmed by such a large amount of sugar to ferment. We pulled it off beautifully with the help of great teamwork from the lab and brew team and it ended at an astounding 13.3%! It aged in the rum barrels for about 4 months collecting all the sweet rum flavor that was instilled within the oak itself.
Q: What flavors can people expect from this BIG beer?
A: Rum cake, chocolate rum vanilla pie, rum S’mores. This beer is a sipper and should be enjoyed slowly. Otherwise you’ll find yourself down for the count much earlier than you’re used to.
Q: We all love a good beer with great food. What foods will pair well with this Imperial Stout?
A: This is a very rich beer. I feel it would not only be a great beer to pair with a meal, but also to bake with. It would make great brownies and other chocolate delicacies. It would be great with Italian antipasto, and higher acidic dishes like vinaigrette salad. Rotisserie chicken, pork tender loin, and a big fat juicy steak with a side of blue cheese.
*Russian Pirate will only be available on draught. It will be distributed to our 11 state footprint and you can find it in local bars/restaurants. It will also be available for growler fills in our tap room.
We caught up with Brewhouse manager, Bill Beymer, to discuss our latest Cellar Series release Piña Agria. Here’s what we learned:
Q: What was the inspiration behind Piña Agria?
A: Our Resident Engineer, Matt Bailey, dreamed this one up more than two years ago. He had a feeling the pineapple fruit would work well with the sour brewing process so he put together a recipe. He first brewed this beer on his home brew system and he realized how well the flavors complement one another. He then scaled the recipe up and brewed it on our 5 Barrel Pilot System and voila! A new Cellar Series beer was born.
Q: What are some key flavors you taste in this beer?
A: Pineapple is the first thing you smell when you bring it up to your nose and it mingles harmoniously with the sour lactobacillus and the earthy brettanomyces in the beer. As your tongue first touches the beer you receive a pleasantly acidic shock to your tastebuds and immediately after you will begin to feel a warming sensation working its way through your entire body. The pineapple and lactobacillus continue to dance pirouettes on your taste buds as you experience other tropical flavors like guava and passion fruit. You may also taste the subtle sweet breadiness of the malt as it vies for your attention amidst the pineapple tartness.
Q: How was the brewing process for this different from the typical brewing process?
A: The sour brewing process is not always an easy one to execute, and it can take a long time. There are always a lot of variables that can make it extremely difficult and it is critical that we keep the entire process isolated and controlled. The base beer is brewed and initially fermented just like most of our other brews in our brew house. Once primary fermentation is complete, we introduce a “cocktail” of lactobacillus and pineapple juice and the souring process begins. This cocktail or sour stock is made up separately from the base beer and we make sure that the acidity and flavor of it is exactly the way we want it. The sour stock will sometimes be a mix of samples from other barrels that we have aging in our Woodside facility. In the case of the Pina Agria, it began with a small sample from just one barrel. While tasting Friek barrels last year, Matt identified one barrel that would be perfect for his original pineapple sour so he collected a small portion of it to use with his homebrew. Once you have developed your ideal blend, you can add unfermented wort to it and grow it to the volume necessary to sour the entire large batch. All along the way, you have to maintain proper temperatures to enable the lactobacillus to stay healthy and you have to be vigilant with cleanliness in and around the vessel it is residing in. Ultimately, the process can take many months and sometimes years to complete but sour beer fans will all agree, it is well worth the wait.
Check our beer finder to find Piña Agria near you!
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.”
The Winter-Spring Montage Variety Pack, featuring Wolf Picker ’15, will begin shipping to our 11-state distribution area in late December.
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.
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.
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.
As 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!
- 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)
- Hot glue gun
- String or yarn (we used the handle of an old paper gift bag)
- 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 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 3: Use ribbon to tie a bow and glue it to the top of your wreath.
- Step 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.
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.
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.
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
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.
Pumpkin & ginger beer cupcakes with maple frosting & candied pecans
By Tracy Marcello, Odell Brewing Co.
Makes 12 cupcakes
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)
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.
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
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
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.
Pumpkin chai cupcakes with Quad-C frosting, paired with 90 Shilling
By Malini Bartels, FoCo Cafe
Adapted from comfortablydomestic.com
Makes 24 Cupcakes
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
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.
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
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.
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.
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!
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!
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 House
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)
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.
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.Nebraska Brewing Company’s Barrel Aged HopAnomaly paired with porchetta slider, pesto & pickled vegetables
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.
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
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
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
Odell Brewing Co. founders celebrate 25th anniversary with co-workers, friends
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.
Fall 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.
- 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!
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
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.
3/4 cup crushed thin pretzels
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).
**Photo credit: Odell Brewing Co.
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!
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
Odell Brewing Company’s Wellness Committee extends efforts to promote healthy living through hikes, fun runs and on-site activities
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.”
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?
Stand up paddleboarding?
A: Loose Leaf
Reaching the peak of a fourteener?
A: St. Lupulin
Riding a bicycle?
A: 5 Barrel or Levity
More than 30 years ago, Old Chicago opened its first location in Boulder, Colo. with a simple goal in mind: serve handmade pizza and craft beer to each of its guests. Today, they’re focus has broadened to include more locally-brewed beer than ever before.
Enter Daniel Imdieke, Old Chicago’s new manager of beer operations. Imdieke has spearheaded the effort to include Colorado craft breweries in special tappings and events at each of Old Chicago’s two dozen Colorado locations. And as an avid craft beer lover, Imdieke wanted in on the brewing process. “I’ve been working with it a long time, and I’ve gotten to see how many flavors and styles are out there,” he said. “It’s kind of like this endlessly interesting pursuit, where there are so many flavors and variations and styles and variations of styles; it’s a never-ending exploration.”
Thus, the Old Chicago Explorer Series was born, and Odell Brewing Company was invited to brew a beer for one of the first installments. Imdieke teamed up with brewer Tony Rau to create a Gose – a sour and salty wheat beer originating from Goslar, Germany. “We want to be at the forefront of bringing in new, exciting, exclusive, and fun beers,” Imdieke said of the choice to brew a Gose. “That’s why we’re trying to do this Explorer Series – to get people to try new things.”
Imdieke and Rau spent two days on the pilot system to test the Gose before brewing it on the larger system for Old Chicago. Imdieke is looking forward to using his first brewing experience to teach Old Chicago patrons about craft beer. “We’re going to educate the consumer as they come in with what’s in their glass and why are we pouring these specific beers,” he explained. “It’s really just about having fun and having a place that’s known for craft beer.”
Comes & Gose will be available in all Colorado Old Chicago locations from Aug. 25 through Sept. 13.
They’re ooey, gooey, and have become a staple at any campsite: s’mores. That’s great news for summer weekend treks to the mountains, but we’re often left yearning for the dessert sandwiches after a typical weekday meal as well.
That’s why, in celebration of National S’mores Day Aug. 10, we decided to share this s’mores dip recipe from Elaine at Hungry Brownie. Pair it with our Cutthroat Porter and you’ll feel like you’re fireside at the greatest campsite in Colorado.
- 3/4 cup semisweet chocolate chips
- 8 large marshmallows; cut in half
- Graham crackers for dipping
- Preheat oven to 450 degrees F.
- In a small cast iron skillet, put chocolate chips in an even layer.
- Arrange the marshmallows on top of the chocolate.
- Bake in the oven for 6-8 minutes, until marshmallows are lightly browned.
- Remove from the oven and let stand for 5 minutes.
- Serve with graham crackers for dipping.
– Serves 4-6 in a large cast iron skillet
*Recipe and skillet photo courtesy of Hungry Brownie
One of the perks of working for a brewery is getting to make beer. To be clear, I have no experience brewing and never thought it would be something that I’d ever have the opportunity to try. I worked as a teacher prior to becoming the marketing and communication coordinator for Odell Brewing Company earlier this summer. So when pilot system manager Brent Cordle sent out a brewing sign-up sheet, I put my name on the list without second thought. “Maybe I’ll brew in a few months,” I thought.
Then, about two weeks later, I was on the calendar. That meant coming up with ingredients. A plan. A name. Things I had no experience with as a teacher. Or had I?
In 2011, I was a part of the Toyota International Teacher Program—a two-week travel study in Costa Rica for teachers interested in sustainability. We spent time researching sustainable agriculture practices and planting trees; learning about global connectedness and the environment. One of the best parts was spending a few days at EARTH University, a non-profit university in Guacimo. While there, we learned about the fair-trade bananas that were harvested and sent to Whole Foods Markets in the U.S. EARTH University bananas are grown on the campus farm using innovative, environmentally-friendly practices and are Rainforest Alliance Certified and grown carbon neutral. It was a great learning experience.
Now for the second part of the equation: I am a huge fan of banana bread. My mom and I have been making it since I was young, and so I thought it fitting to make a banana bread beer with bananas that I knew had been harvested at EARTH University. Luckily, Brent stepped in to choose a style of beer—a nut brown ale that would add medium body to the brew. He chose the grains and decided to use our house yeast, and brew day was scheduled.
Our five-barrel system is pretty unique. As Brent pointed out, not many breweries have a system for creating small batches of beer. We can pump out around 10 kegs in two weeks, allowing us to constantly brew with our co-workers or collaborate with people in the community. Pilot brews are sometimes interesting, often experimental, and always a hit. So much so, in fact, that the tap room typically runs out of pilots in a week or so.
We started the day by adding hot water to the grist (or milled barley), creating our mash. It looked like a giant bowl of cereal and smelled sweet and grainy. That mash was then pumped into the second vessel (called a lauter tun), which created the wort. The wort was boiled for 90 minutes, during which time we added pelletized hops for a bit of bitterness and flavor. It smelled chocolate-y and delicious and made me really excited to try the finished product.
Once the wort was extracted from the spent grains, we had to shovel those out of the lauter tun to prepare for Lugene, a local farmer who feeds them to his happy cows. That was a little tougher than expected, but it felt good knowing that the grains would not be wasted.
We added yeast to our fermentor and, finally, the wort. The “beer” stayed in the fermentor until three days later when we added our last, most special ingredient.
We used 40 pounds of overly-ripe bananas, donated from Whole Foods Market in Fort Collins. Each banana even had the orange EARTH University sticker; a reminder that our beer was making a small difference in the sustainability world. I hauled them back to the brewery and created a banana puree, which could easily be added to the fermentor. Afterward, my husband and Brent helped steady me on a seemingly 100-foot ladder (not even close) so I could add the banana puree to the top of the tank. It was scary, but I wanted to make sure that I could take part in every aspect of the brewing process.
Ten days later, I was finally able to try the finished product. It tasted crisp and refreshing, with subtle hints of cocoa and banana that lingered afterward. I could not have asked for a better outcome. I aptly named the beer Peel Out, created a tap sticker and crossed my fingers when I heard that it would be available in the tap room the following week. Then I smiled.
“Whew,” I thought. “That was fun.”
Tracy Marcello is the marketing and communication coordinator for Odell Brewing Company. Her Peel Out Banana Nut Brown will be available in the tap room beginning Aug. 4.
When Odell Brewing Company tap room manager Kailey Schumacher asked brewer and agronomist Scott Dorsch to plant some hops around the brewery, he complied. “I would pretty much walk on hot coals if she asked me.”
Summit Plant Laboratories, Inc. of Fort Collins donated the plantlets to OBC, and Dorsch planted them in June. Currently, there are no hop cones on the plants, but Dorsch hopes to see growth soon. “At full maturity they are an incredible and beautiful plant,” he said. “They should fit in nicely with the incredible and beautiful OBC backyard.”
Humulus Lupulus (hops) are the flowering cones of a perennial vining plant and a cousin of cannabis (sorry, you can’t smoke it) that typically thrives in climates similar to the ones that grapes do, according to the Beer Advocate website. “Hops are the age-old seasoning of the beer; the liquid gargoyles who ward off spoilage from wild bacteria and bringers of balance to sweet malts. They also lend a hand in head retention, help to clear beer (acting as a natural filter) and please the palate by imparting their unique characters and flavors.”
In short, hops make beer taste bitter – in a good way.
Though the hops Dorsch planted will add to the OBC landscape, it is unlikely that such a small amount will be of use to the brewery. “I am not sure these plants (in their current locations) will ever produce enough hop cones for OBC brewing use, even with our pilot system,” Dorsch said. “I see their main value as being aesthetic and educational.”
Still, Dorsch has other plans for harvest time. “One possibility would be to hand harvest some cones at the end of their growing season and use those for potpourri in the office areas,” he said, adding, “or perhaps on someone’s home-brew system.”
We’re looking forward to sharing the wealth. In the meantime, tap room visitors can view the budding hops on the trellis at the front of the brewery and in the backyard.
Our five-barrel pilot system has become more than a staple at Odell Brewing Company; it has become a way for us to extend a warm welcome to friends near and far. In turn, the brews they create are shared in our tap room and at other select events; sometimes, the brew becomes more popular than we could ever imagine (does 5 Barrel Pale Ale ring a bell?).
Earlier this summer, we welcomed Gayle Goschie of Goschie Farms and her nephew Dallas to brew an ale for their anniversary celebration in August. And after 110 years of growing hops in the Willamette Valley, they thought it only natural to brew with their own.
Aptly called 110% Goschie Farms Ale, the Goschie Cascade bitter additions and whole leaf Goschie Fuggle in the whirlpool and hopback will create an interesting and session-able brew for this special event.
Gayle and Dallas brewed with Odell Brewing’s Scott Dorsch, who helped them through each step of the process. “[They] had a wonderful experience brewing their Farms Ale with us on the pilot system,” he said. “They were also excited to find out that 100 percent of the whole leaf hops currently used in 5 Barrel originate from Goschie Farms!”
Goschie Farms grows more than 500 acres of organic hops (the majority of which are sold to Deschutes Brewery), as well as 600+ acres of other crops like wheat and wine grapes. The farm, which is located in Oregon, is a front-runner in the effort to “improve the health of Oregon hops and expand the amount of information available to other growers and beer producers,” according to its website.
110% Goschie Farms Ale will be available in the tap room this August and at the farm’s 110-year celebration Aug. 4.
Want to know more about our guest brewers? Send us an e-mail!