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Frieky Friday

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Frieky Friday poster

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.

Friek barrels 7

Friek 1

Friek group

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!

Costumes 3

Costumes 2

Costumes 1

Friek Brine Smoked Turkey

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1                 TurkeyFriek-Bottles-200x300

1                 750 mL  Friek from Odell Brewing

4                 Tablespoons of Sea Salt or Kosher Salt

2                 Tablespoons mixed peppercorns

1                 Tablespoon allspice berries

6                 Bay leaves

4                 Cups cold water

 

BBQ

15 lbs of Charcoal, with 5 pounds reserve, if necessary

5 lbs of Apple Wood Chunks

Several Sprigs of Fresh Rosemary

 

Rinse the turkey off and towel dry. In a large saucepan over a medium-high heat the Friek Ale to a simmer. In a mortar and pestle bruise the peppercorns and allspice and add to simmering ale. Add the salt and stir to dissolve, about 3 to 4 minutes. Add the bay leaves and simmer some more. Shut off heat and continue to stir, adding the water to cool slightly. Arrange the turkey in a large plastic bag and store in a glass, (non-reactive), bowl or pan and pour the cooled brine over the meat. Turn the meat once to completely coat with brine, cover and refrigerate for 12 hours or more. Turn the meat over once after 6 hours in the brine.

I use a large converted oil drum BBQ with a chimney vent. For a kettle BBQ you should use a smaller turkey. Make a pile of charcoal on the left side of the BBQ, nearest the bottom vent and arrange the grill racks on the opposite side. Insert the metal probe for the digital thermometer so that it is suspended over the area where the meat will be smoking. Place a large heavy-duty aluminum hotel pan filled with water directly under the grill racks. Light the coals and get them plenty hot. Meantime, put the wood chunks on to soak, along with the rosemary sprigs.

When the coals are good and white spread them out flat, rearranging any black coals on top of the white ones. Add about 1/2 of the wood chunks to the coals being careful not to put the fire out! Place the rosemary sprigs on top of the wood chunks. Blow on the coals to get the smoke going, close the lid and open up the flue and chimney vent. When the temperature inside of the BBQ reaches 200 degrees F, open the top and arrange the turkey pieces on the grill rack. Close the top and start the smoking process. Do not open the top unless absolutely necessary for at least 45 minutes. Add more fresh coals and the other half of the wood after 45 minutes of smoking.

Turn the turkey pieces over to get smoked on both sides. You should only have to smoke the turkey about 45 to 55 minutes more. Use an instant-read thermometer to check for doneness. About 155 to 160 degrees F for the breasts, and 145 to 150 degrees F for all the other pieces should do the trick. Remove the turkey to a cutting board and tent with heavy duty foil for 10 minutes before carving. Serve with a homemade cranberry sauce.