Woodcut, through the years
With Woodcut No. 8 hitting shelves this week, we feel it is appropriate to take a look back at the history of this annual Cellar Series release. Each Woodcut offering is a truly limited edition beer with a unique flavor that comes from select hops, fine malted barley, and the brewers’ careful aging process. Each brew is aged in virgin oak barrels that are retired after the release.
Woodcut No. 8 – a barleywine – pays homage to our traditional English-style brewing roots. The brew has a rich malt base with notes of dried fruit that mingle with hints of toasted coconut, vanilla and turbinado sugar from the new oak. Slightly warming and sweet, the beer boasts delicate crème brûlée character that will evolve and mellow with age.
Below, a list of Woodcut offerings from our past. Consider yourself lucky if you have one in your beer cellar; our Cellar Series releases are limited and rarely re-created!
Woodcut No. 1: We began the annual Woodcut endeavor with an oak-aged ale, which had hints of vanilla and dried fruit flavors derived from the medium toast of the oak cask. Woodcut No. 1 was named one of Draft Magazine’s top 25 beers in 2008.
Woodcut No. 2: An oak-aged golden ale, Woodcut No. 2 was crafted with fine specialty malts and hops. The rich toffee-like malt character was balanced by soft tannins. Freshly cut wood and vanilla bean aromas complimented the beer’s smooth finish.
Woodcut No. 3: Our oak-aged crimson ale was a combination of Crystal, Cara, and Munich malts to create a pleasant sweetness and an appealing red color. Hints of caramel, raisin, and toasted almonds were balanced by delicate hop flavors, and the beer’s distinct oak aroma enhanced the finish.
Woodcut No. 4: Woodcut No. 4 was an oak-aged double Märzen-style lager. Originally from Bavaria, Märzens were brewed during the cooler months, and then stored in a lager (cave or cellar) during the summer months. Woodcut No. 4, best described as a double Märzenbier, boasted a malty body with a clean, refined finish. Hints of toasted cedar, vanilla and almond were created by lagering the beer in new American Oak barrels.
Woodcut No. 5: Our oak-aged Belgian Quadruple was brewed with a blend of Belgian ale yeast and our house ale yeast. Woodcut No. 5 presented a rich, spicy dried fruit essence and a deep auburn color. Vanilla from the New American Oak complemented the Special B malt with hints of cherry, raisin and plum on the palate.
Woodcut No. 6: Our brewers included both Mosaic and another yet-to-be-named experimental hop variety in the kettle and Hopback for Woodcut No. 6, an American ale. The beer was dry hopped with 100% Mosaic hops, and transferred to virgin American oak barrels where it aged for several months. The final blend married the unique and complex tropical fruit sweetness of the Mosaic hop with the vanilla and toasted oak from the new barrels.
Woodcut No. 7: We combined a hearty portion of pale, roasted and chocolate malts for a strong backbone and a deep thick body in Woodcut No. 7, a Russian Imperial Stout.
Isolation Ale Green Chili
As the air cools and winter begins to show itself, we yearn for our Isolation Ale, a warm cabin, and some hearty chili. Odell Brewing Company’s Corey Odell incorporates the traditional winter ale into her pork green chili, creating a spicy treat for the snowy days ahead.
Isolation Ale Pork Green Chili
Ingredients
3 lbs. Anaheim chilies, or 36-ounce can roasted green chilies
1 lb. tomatillos, peeled, or 16-ounce can
2 lbs. pork shoulder
1 large onion, chopped
6 cloves garlic, diced
3 tbsp. flour
3 cups chicken stock
1 12-ounce bottle Isolation Ale
1 serrano or jalapeño pepper, to taste
1 lb. fresh tomatoes, chopped, or 16-ounce can, diced
1.5 tbsp. cumin
1 tbsp. dried Mexican oregano
1 tsp. dried basil
Salt and pepper, to taste
Directions
1. Heat grill to high heat or set oven to broil and roast tomatillos on each side until soft.
2. Grill chilies until blackened on all sides, then wrap in a towel to steam. Once cooled, skin and de-seed chilies then roughly chop. Blend tomatillos into some stock to form a slightly chunky sauce.
3. Warm chicken stock and beer. Remove excess fat from pork shoulder and cube to desired size. Heat 1 tbsp. oil on high heat in a large pot, then cook pork until brown on all sides. Remove pork and set aside, leaving oil in pan.
4. Turn heat to medium, add onion and cook about 10 minutes or until softened. Add garlic; cook 2 minutes, then add flour to form a paste. If it is too dry, add a couple tbsp. stock to loosen it up and cook 1 minute.
5. Add pork, stock, tomatillos and chilies. Bring to a boil, then add tomatoes, cumin, oregano, basil, salt and pepper. Bring back to a boil and check the heat. If you would like more, add diced serrano to taste. Simmer 1-2 hours or until pork is tender.
Learn more about our Isolation Ale here.
A toast to the future
A toast to the future
Odell Brewing Co. founders celebrate 25th anniversary with co-workers, friends
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.
