This was no simple task; our distributor footprint (which looks something like this)
has a lot of states that grow a lot of grain. But our skillful brewers kept at it, and eventually they drafted their crafty plan. We would brew several small batches on our five barrel Pilot Brewing System, and we’d use the various ingredients sourced from each state. We’d invite our friends to come brew with us, and then we’d blend all the various brews together with one larger brew. IT would be collaboratively delicious! (READ MORE)

Cruise Control Dark Lager 5.8% abv

Brewed with Pilsner, Munich, and Crystal malts and Willamette, Fuggles, Tettnang, and Mt Hood hops, don’t let the color fool ya. A drinkable dark lager that is light in body with Munich and Crystal characteristics, as well as an experimental dark malt for color that yields little to no roast or harsh bitterness.

Alpha Doug IPA 6.5% abv

Brewed with the sole purpose of offering our friends the most bitter beer we have ever produced. The beer is calculated to have 125 IBU’s (but it doesn’t really taste that high). Grab a mirror before drinking so you can admire your bitter beer face after a few swigs. Oh, this beer also has some pleasant hop flavor and aroma characteristics from an unrepeatable combination of Centennial, Palisade, Glacier, Bravo, Willamette, Perle, Cascade, and Goldings hops added numerous times.

T.A.P. Strong Pale Ale 6% abv

An in-house collaboration between Brendan McGivney and Joe Mohrfeld… the first and only time these two have actually been able to put on their boots and pilot brew together… and they think it turned out pretty well. The acronomic name says it all, but for those who still wonder what T.A.P. really is, think strong pale ale with a lot… we mean A LOT… of hops!

The Deal Breaker 6.9% abv

Golden in color, a subtle bitterness, and a nice, crisp hop finish. For those that shy from the predisposed notion of “‘heavy” craft beer, this is the anomaly – our attempt to convert seasoned light beer drinkers into craft beer fanatics. This is the “Deal Breaker.”

- Eli, “A Quality Guy”

An Ode to our Pilot Brew System
Part kitchen, part lab, part playground it’s true
Our Pilot Brew System is where all can come brew
We use it to craft our new recipe creations
We use it to brew experimental libations
We use it for teaching and tour narrations
We use it quite often for collaborations
Yes our Pilot Brew System is our heart and our soul
Crafting Five Barrel Batches of love is the goal
So won’t you please join us for a pint glass or two
Of a deliciously hand crafted unique Pilot Brew

Ryan was also kind enough to share his recipes. Enjoy!

Seared scallop with orange mango butter sauce paired with Hiverrano New American Wild Ale:

Juice 2/3 mango to 1/3 orange, blend, and strain using a sifter.

Add about a half cup of white wine

Add 1/4 cup of water

Salt to taste

Warm liquid on stove top

When warm add 1 to 1 and a half TBS of flower whisking it in until sauce is thick.

Remove from heat

Add softened butter slowly while whisking constantly until sauce taste rich yet still tart and fruitful.

Sear scallop

Top with sauce and fine chopped chives.

Honey glazed apple bruschetta paired with Myrcenary Double IPA:

Cut Golden delicious apples into thin slices

Cut baguette into small diagonal half inch thick slices

Zest one orange

Mix honey with just a little orange juice

Cut MouCo Camembert cheese or brie into 1/4 inch thick slices

Spread apples on bake tray and brush them with honey mixture

Set oven at 350 put apples in for about 3-4 minutes

Put bread in oven about 3 minutes

Place apples on top of bread and cheese on top of apples bake until cheese is soft and just a little melted

Top with small pinch of orange zest

Colorado rack of lamb, wild rice, with Cutthroat porter Demi-glace sauce, shiitake mushrooms and a fresh vegetable medley paired with Bourbon Barrel Stout:

Demi-Glace:

Roast about seven beef bones, two cut in half onions and three carrots on a greased pan in the oven at 350 for about 2 to 2 1/2 hours

Remove from oven and put ingredients in a stock pot

Put Bake try on stove top burner and de-glace with Cutthroat porter

Let simmer on pan for 5 minutes while scraping the bottom of pan to get all the nice gristle to rise

Pour into stock pan

Add Cutthroat porter to stock pan until vegetables are covered simmer for 3 – 4 hours stirring every so often. If liquid drops past vegetables just add more beer or some beef stock

Pour through strainer into another stock pot let simmer and reduce for 2 – 3 hours or until slightly thick

Cool in fridge

After cooled remove fat that rose to the top with ladle

Rack of lamb:

Finley dice fresh rosemary

Spread fresh rosemary, pepper, and sea salt on both sides of lamb

Sear to about 100 and cool

Wild rice:

Saute about two scallions

Mix scallions with water before adding rice

Salt to taste

Cook covered until soft

Put racks in oven until they temp at 140 let rest 5 minutes

Warm butter untill just nutty, add brown sugar. Saute onion, yellow squash and green squash until soft

Saute diced mushrooms

Reduce demi glace in saute pan until thick

Cut rack place on top of rice, spoon sauce on lamb, place diced shiitake on lamb, and place vegetables on side of dish

Intermezzo:

1/4 Gallon Easy Street Wheat

1/8 Gallon water

1/4 cup sugar

3 lemons

Put Easy Street and water into a pot and bring to a slight roll. Add three lemons worth of zest and one and a half juiced lemons. Let this cook until carbonation is gone. When carbonation is gone add sugar to taste. Strain liquid into baking tray and put in freezer combing with a fork about every two hours to form crystals.

Sheep Ricotta cheesecake with hazelnut crust and a pomegranate raspberry tart sauce with Friek:

Good luck finding sheep ricotta, so any cheesecake you make will do

4 Pomegranates

1/2 bag organic raspberry’s

1/8 cup sugar

Put all pomegranate seeds and juice into a blender with raspberry’s and blend them smooth. Strain juice through sifter into a pot. Warm sauce and add sugar whisking constantly until sugar is melted. Cool sauce.

Mountain Standard Double IPA was the big winner as the best pairing with the traditional Thanksgiving menu items, and Bourbon Barrel Stout was the winning pick for desserts!

Below are just a few recipes from our meal to get you into the Thanksgiving spirit. Happy cooking!

Sweet Potatoes with Isolation Ale, Maple and Bacon (Adapted from: Roasted Sweet Potatoes – Food Blogg on CraftBeer.com)

Yield: Makes 8-10 servings

6 large sweet potatoes or yams

1 lb maple smoked bacon

2 tablespoon butter

2 yellow onions, thinly sliced

6 teaspoons light brown sugar

1 1/2 bottles Odell Brewing Isolation Ale

6 tablespoons maple syrup

Peel potatoes and boil until soft. Drain and reserve in pot. Broil (or fry) bacon strips until crispy. Reserve three slices, and chop remaining slices. In a large skillet over medium-low heat, melt butter. Add sliced onions and brown sugar; stir occasionally, until the onions caramelize and turn a deep golden brown, about 10-12 minutes. Add beer and cook 2 minutes. Stir in maple syrup and bacon, and cook 3-4 minutes. Mash boiled potatoes and add in onion mixture. Stir well and garnish with remaining bacon.

Friekin’ Cranberry Sauce!

12 oz bag cranberries

1 cup Odell Brewing Friek (use the rest to toast you guests!)

6 oz raspberries

1/2 cup sugar

1 cup rough chopped walnuts

Blend half of the raspberries at grate in blender with 1/2 cup of the Friek. Gently boil everything but the walnuts in a pan for about 10 minutes, add walnuts, boil 5 more minutes, remove from heat, let cool- chill to serve.

Pumpkin Beeramisu (Adapted from: Super-Simple Pumpkin Tiramisu – Bon Apetit Nov. 2006)

This needs to set up overnight, so start one day ahead.

Yield: Makes 8 servings

1 1/2 cups chilled whipping cream

3/4 cup sugar

1 (8-ounce) container mascarpone cheese

1 (15-ounce) can pure pumpkin

3/4 teaspoon pumpkin pie spice (or 1/4 teaspoon each cinnamon, cloves, and nutmeg)

2 (3-ounce) packages halved ladyfingers

1/4 cup Odell Brewing Mountain Standard Double Black IPA (enjoy the rest while cooking!)

2 ounces crushed amaretti cookies

Beat whipping cream and sugar until peaks form. Add mascarpone cheese, pumpkin, and pumpkin pie spice; beat just until filling is smooth. Line bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 1 package ladyfingers, overlapping and crowding to fit. Sprinkle with 2 tablespoons rum. Spread half of filling over ladyfingers. Repeat with second package ladyfingers, remaining 2 tablespoons rum, and remaining filling. Smooth. Wrap tightly in plastic, then foil. Chill overnight. To unmold, run knife around inside edge of pan. Release pan sides; sprinkle with amaretti cookies.

Bourbon Barrel Stout Pecan Pie

1 cup sugar

3 tablespoons butter, melted

1/2 cup dark corn syrup

3 large eggs, beaten

2 cups pecan halves

3 tablespoons Odell Brewing Bourbon Barrel Stout (save the rest to enjoy with a slice of the pie!)

1 (9-inch) deep-dish pie shell, unbaked

Preheat the oven to 375 degrees F.

Spread pecans out on a baking sheet and toast in oven for about 5 minutes. Keep an eye on them to make sure they don’t burn. Let them cool completely before adding to mixture. In a medium bowl, stir together the sugar and melted butter. Add the corn syrup, eggs, cooled pecans, and Bourbon Barrel Stout, and stir until all ingredients are combined. Pour mixture into an unbaked pie shell, and place on a heavy-duty cookie sheet. Bake for 10 minutes. Lower the oven temperature to 350 degrees F, and continue to bake for an additional 25 minutes, or until pie is set. Remove from oven and cool on a wire rack.