They Say Our Footprint Grew Three Sizes That Day
The craft brewing industry is a popular place to be these days. Breweries are opening left and right all across the country. Some with the aspiration to be a national brand, some are content with the brewpub life. In between exist breweries like Odell, known as Regional Craft Breweries. We don’t have a desire to be in every state, but we can get restless at home and have a tendency to wander. As such, opening a new state to bring our beer to is a very big deal. So big in fact, we decided to commemorate it by digging back into the recipe book. What we reached for first, was Footprint.
Originally released in 2012, this 9.6% ABV ale has an ingredient added from each state in our distribution network, aka footprint. Internally, we had been talking about opening another state for years, specifically Texas. Since we completed our brewhouse expansion, allowing us to subsequently launch distribution into Texas, we decided what better way to welcome a new family member than with a beer. It’s kinda our thing. The recipe remains largely unchanged, but with a kiss of grapefruit from our new Southern cousin. Not to mention prickly pear, green chiles, wheat, oak, and a slew of other constituent complexities. Join our wanderlust, and search it out starting April 19th.
– A Quality Guy
“01001001 01100110 00100000 01111001 01101111 01110101 00100000 01100011 01100001 01101110 00100000 01110010 01100101 01100001 01100100 00100000 01110100 01101000 01101001 01110011 00101100 00100000 01111001 01101111 01110101 00100000 01100001 01110010 01100101 00100000 01101101 01111001 00100000 01101011 01101001 01101110 01100100 00100000 01101111 01100110 00100000 01101110 01100101 01110010 01100100 00101110. It’s binary code for, ‘If you can read this, you are my kind of nerd.” (Eli Kolodny is the QA/QC manager for Odell Brewing).
Loose Leaf – a label is born
This week we released our first new year round six pack in almost eight years! Loose Leaf American Session Ale is a light and crisp, yet flavorful and hoppy, easy drinking brew. The name comes from the loose whole flower hops that we use in the hop back and the leaf from our brewery logo, but it’s also a nod to the spirit of just hangin’ loose – which this beer is perfect for.
Here’s a little insight into how we came up with this label. As with all of our 12 oz. offerings, we partnered with the ever talented folks at tbd Advertising out of Bend, OR. We began with a meeting of the minds to discuss what this beer is all about…it’s flavor profile, it’s personality, it’s identity. From there, tbd provided us a few ideas sketched out with hints of inspiration.
Once we settled on a direction, the tbd team polished up the sketch and layout for our final approval.
Then the concept was handed over to Mona Caron, the artist who turns the idea into a work of art mirroring the art we crafted inside the bottle!
Odell Brewing will celebrate the release of Loose Leaf American Session Ale on “Session Beer Day,” Monday April 7th. Join us for samples of the brew, live music by Ginger Whale, and dogs & brats by Uncle Jim’s.
Cheers!
Amanda
Lucky Lugene Cupcakes
If you’re looking for a tasty St. Patrick’s Day dessert, you’re in LUCK! Here’s a recipe for Lugene Chocolate Milk Stout cupcakes with Irish Cream frosting! 
Lucky Lugene Cupcakes
1 cup Lugene Chocolate Milk Stout
8 oz. butter
3/4 cup unsweetened cocoa
2 cups flour
2 cups sugar (1 brown)
1 1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 cup buttermilk
Preparation: Line 18 muffin cups with cupcake papers.
In a small saucepan, combine the Lugene and butter. Stir over medium heat until butter has melted. Bring to a simmer. Remove from heat and whisk in the cocoa powder. Remove from heat and cool to room temperature.
In a bowl, whisk the flour, sugars, baking soda, and salt and set aside.
Heat oven to 375°.
In a mixing bowl, beat eggs and buttermilk. Add to the cooled cocoa mixture and stir until well combined. Stir in the flour mixture; mix just until smooth and well blended.
Fill cupcake papers 2/3 full.
Bake for 16 to 19 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
Cool in the pan for 10 minutes, then turn the cupcakes out onto racks to cool completely before frosting.
(Makes about 18 cupcakes)
Irish Cream Frosting
1/2 cup butter
1 tsp vanilla extract
3 1/2 cups confectioner’s sugar
4 Tbsp Irish Cream liqueur
2-4 drops green food coloring (optional)
Frosting:
In a mixing bowl with electric mixer/beater, beat the butter and vanilla until light. Slowly beat in confectioner’s sugar and about half of the Irish cream. Continue beating on medium speed, adding more Irish cream, a teaspoon or two at a time, enough to make the frosting a good consistency.
