THROWBACK THURSDAY Anyone recognize this metal Thanksgiving?? Straight out of the November page from the MCBC 2024 Craft Beer & Bods Calender, the amazingly festive friends over at OddPitch Brewing gave us a shoot for the ages. Speaking of Throwbacks at OddPitch… THIRSTY THROWBACK SHOOTS Luxurious Libations is holding this Months round of Boudoir shoots at OddPitch Brewing, May 28th! Info and sign up at link in bio🍻 Sign up now before all of our select seven spots are gone! @oddpitchbrewing @luxuriouslibationsphotography #oddpitchbrewing #boudiorphotography #boudoir #thansgivingshoot #thanksgiving #funnyphotoshoot #throwbackthursday #supportsmallbusinesses #shoplocal #tbt #glamourshot #glamourphotography #missoulaevents #missoulaphotography #beerphotography #funphotoshoot #montanaphotographer #montanamagazine #beercalender #montanaphotography #beerandbodscalender #funnycalender #406life #craftbeer #drinklocal #beerlife #luxuriouslibations
No Tipsy Tuesday Truth This Week! There’s no TTT…because of CBC! The MCBC team is so excited to announce their attendance at this years Craft Brewers Conference & Beer Expo! We have been nose deep in craft beer since the 21st and it has been amazing! So excited to share more about the experience here with y’all. For more info on CBC, check out their insta @brewersassoc Who else is here at CBC? Come say hello🍻 #tipsytuesdaytruths #CBC #CraftBrewersCon #craftbrewersconference #worththewait #nowyouknow #montanamagazine #beergirl #montanabeer #montanabrewery #mtbeer #craftbeer #drinkcraftbeer #beerculture #mtbeer #drinkcraft #drinklocal #406 #beerlife #bigskybeer #beerstagram #beerlover #craftbeerlover #beergirl #flavor #craftbeerlife #406beer #beerbabe
It’s Tuesday which means it’s Tipsy Truth time! Today we are talking about causes for diacetyl. Myth: Diacetyl in beer is strictly from not letting beer ferment long enough. TTT: This is one reason, but there are other reasons diacetyl may be present. Yeast produces a byproduct during fermentation that breaks down into diacetyl which presents as buttered popcorn or butterscotch to most people and is almost always seen as an off-flavor. Everyone has a different threshold of which they can detect diacetyl, some are very sensitive to it while others will not perceive it at all. While yeast does their job turning sugar into alcohol it also produces a chemical compound, diacetyl. As the yeast continues it will reabsorb the diacetyl. If you don’t give your yeast proper time in the fermentors it won’t have enough time to complete the process. However, time isn’t the only reason diacetyl can be present. Yeast health and care are vital factors in avoiding this off-flavor. If the yeast is not healthy it won’t be able to reabsorb and metabolize the diacetyl. Poor yeast health can be caused by a few things. Over or under pitching yeast will either starve or overwhelm the yeast and they will go dormant before finishing the job. Zinc is good for yeast but too much is bad. Yeast will also deteriorate if it has too little oxygen at the beginning of fermentation, gets too hot or cold, has been reused too many times or is under pressure for extended periods of time. Yeast, just like every living organism, shouldn’t be neglected. If it sits around in a brink (yeast storage) for too long it won’t be very healthy when you go to use it. Yeast can also get bogged down by adjuncts if it referments after dry hopping or other adjuncts are added. Another cause could be the draft lines. If your draft lines aren’t clean and have bacteria in them, this can also cause diacetyl to be present. As a brewer, either commercially or at home, and you taste butter, don’t just check your fermentation time also check in on your yeast. And, please, always make sure tap lines are clean, unclean lines can cause other problems as well. And that folks is the tipsy truth. 건배 - Geonbae!
Got a hand in brewing this years batch of “Fempire Strikes Back.” The latest batch of @mapbrewing ‘s annual @pinkbootssociety collaboration beer. MAP brews Fempire Strikes Back each year for their PBS beer and use the @yakimachief pink boots hop blend. This year they have also incorporated the pink boots malt crafted in collaboration by @countrymalt, @canadamaltingco and @greateesternmalt along side malt soured locally from @montanacraftmaly and @gallatinvalleymalt. #fempire #fempirestrikesback #pbscollabbrewday #montanamagazine #beergirl #montanabeer #montanabrewery #mtbeer #craftbeer #drinkcraftbeer #beerculture #mtbeer #drinkcraft #drinklocal #406 #beerlife #bigskybeer #beerstagram #craftbeerlife #406beer #beerbabe #beerlover #craftbeerlover #beergirl #beercollab
Happy 406 Day! Montana is a stunner all year long. My favorite might be fall but then I think of the beauty of the other seasons and the debate begins🤔 Do you have a favorite Montana season?
GAME OVER! ARCADE TOURNAMENT THIS SATURDAY Montana Craft Beer Connection & Nimble Goat Pub present a night of nostalgia and nuance! Game Over: 80s Arcade Tournament featuring original machines! Super Pac-Man (1981) and High Speed pinball (1986). We will have a bracket for each game and then a combo round where the highest combined scores from one game on each wins. Prizes are tbd. Do not need to be 21 to enter. One free soda or draft (21+) for all contestants! We encourage all who want to enter to please send a message via the Facebook event link in bio by Friday, April 5. SEE YOU THERE👾🍺 #thenimblegoat #videogames #gameover #arcade #arcadetournament #montanamagazine #beergirl #montanabeer #montanabrewery #mtbeer #craftbeer #drinkcraftbeer #beerculture #mtbeer #drinkcraft #drinklocal #406 #beerlife #bigskybeer #beerstagram #craftbeerlife #406beer #beerbabe #beerlover #craftbeerlover #beergirl
No Tipsy Tuesday Truth This Week! I know I know, you’ve been waiting all day for it. But don’t worry! This loss is not for no good reason! The MCBC team is hard at work getting the next issue of the magazine off the printers. Keep your eye out for updates on the next issue! We promise it will be worth the wait🍻 #tipsytuesdaytruths #pool #poolball #playingpoll #worthyhewait #nowyouknow #montanamagazine #beergirl #montanabeer #montanabrewery #mtbeer #craftbeer #drinkcraftbeer #beerculture #mtbeer #drinkcraft #drinklocal #406 #beerlife #bigskybeer #beerstagram #beerlover #craftbeerlover #beergirl #flavor #billiards #beerglass #craftbeerlife #406beer #beerbabe
Where better to write an article on the history of Montana beer, than in the Montana Beer Museum with a tried and true MT beer historian. It’s been such a dream getting to create with Bubs in his museum. Montana beer historian Steve “Bubs” Lozar is a man who isn’t afraid to show his love of this portion of history. It’s not hard to become inspired during the creative process while being in a place he has filled with so much passion. See what all the hub-BUBS is about! Keep your eye out for this upcoming article in the Spring issue of MCBC. #beerhistory #beerhistorian #beerarticle #montanabeer #mtbeerhistory #beer #cheers #montanamagazine #beergirl #montanabeer #montanabrewery #mtbeer #craftbeer #drinkcraftbeer #beerculture #mtbeer #drinkcraft #drinklocal #406 #beerlife #bigskybeer #beerstagram #craftbeerlife #406beer #beerbabe #beerlover #craftbeerlover #beergirl #mcbc
It’s Tipsy Tuesday Truth time! Myth: Fancy glassware is just for show. TTT: Type of glassware is important for the drinking experience. It’s common to be served a pint of beer in a shaker pint and when served with a “fancy” glass it’s easy to think it’s all for show, but the glasses we use will change our drinking experience. There’s lots of different glass styles but we are just going to cover a few examples. Let’s start with the pilsner glass. While there are different pilsner glass shapes, they all share a few things in common. They are tall and slender with a slightly wider mouth than their base. Pilsners are effervescent and have delicate aromas. The shape allows for a thick pillowy head to sit on top, trapping in aromas and allowing them to linger longer (last week we talked about aroma and its importance in perceiving flavor). The pillowy foam also helps trap in carbonation, keeping our pilsners effervescent the whole way through. Tulips on the other hand help to release aromas. The round body of the tulip glass helps to capture the head and aroma, and the wide mouth helps to release those aromas. These glasses are often used for big aromatic beers such as Belgian beers and barreled sours. Another example is glasses with stems. While there are lots of styles with stems and they serve different purposes depending on the shape of the rest of the glass, the stem keeps our beer from getting too warm as we can hold the stem rather than the part containing beer. Smaller glasses are designed to help prevent us from over drinking or over warming our beer. Some people choose to order a smaller size simply because they don’t want a full beer, but an establishment may also choose to serve a beer in a smaller size. One of those reasons might be a high ABV or a thick body. A high ABV beer in a smaller glass can help us monitor our drinking so we don’t exceed our limits without realizing it. A beer with a thicker body is going to take longer to get through as it sits heavier in our stomach. With a smaller pour you avoid your beer warming up past drinking temperature. And that folks is the tipsy truth. Prosit!
The drive behind Pink Boots Society Inaugural Beer Festival! SAT MARCH 23RD, 1-5PM CARAS PARK MISSOULA MONTANA When you get a ticket to this weekend’s PBS Beer Fest, you’re not only signing up for a boatload of tasty bevs and a really good time. You’re contributing to a foundation that works to provide educational opportunities to women and non-binary individuals in the fermented/alcoholic beverage industry. With each ticket purchased, another human is empowered to be their best in a formerly male-dominated industry. The photos you see are from the 2023 Pink Boots Society Montana Chapter conference, what fun!! So if you’re in the mood for some lovely libations (alcoholic and non-alcoholic) this weekend , COME ON DOWN TO CARAS PARK! Enjoy great drinks with great company, and be a great contribution to this cause 💕 Tickets at link in bio. See you there!🍻 #pinkbootssociety #womenmakebeer #beerisforeveryone #womensupportingwomen #nonbinarybeerculture #mcbc #montanamagazine #beergirl #montanabeer #montanabrewery #mtbeer #craftbeer #drinkcraftbeer #beerculture #mtbeer #drinkcraft #drinklocal #406 #beerlife #bigskybeer #beerstagram #craftbeerlife #406beer #beerbabe #beerlover #craftbeerlover #beergirl #flavor #boozebabes
Just a few more days until the first annual Inaugural Beverage Fest! And we are getting so so so excited!! March 23rd, 2024 Caras Park, Missoula MT 1-5pm MCBC and Pink Boots Society are bringing you a day full of tasting all types of tasty beverages, from all corners of Montana. Come spend time this next Saturday supporting this wonderful cause, and have so much fun will doing it! TICKETS AT LINK IN BIO CHEERS 🍻 #pinkbootssociety #womenmakebeer #beerisforeveryone #womensupportingwomen #nonbinarybeerculture #mcbc #montanamagazine #beergirl #montanabeer #montanabrewery #mtbeer #craftbeer #drinkcraftbeer #beerculture #mtbeer #drinkcraft #drinklocal #406 #beerlife #bigskybeer #beerstagram #craftbeerlife #406beer #beerbabe #beerlover #craftbeerlover #beergirl #flavor #boozebabes
Tipsy Tuesday Truths is back and thank you for understanding our pause last couple weeks. This week it’s all about hops! Myth: The sole purpose of hops are to bitter beer. TTT: Hops are used for bittering a beer but they are also used for aroma and flavoring. Beer without hops, or some other bittering ingredient (historically before hops were used bog myrtle, yarrow, broom and other herbs and plants were used), almost all beer styles would be a syrupy, malty concoction that wouldn’t be all that pleasant to drink. Hops are important for bittering our beer, but it isn’t their only job. Each variety of hops has its own aroma and flavor profile depending on when they are used during the brewing process. They too are involved in making up a beer’s overall impression. Take for example Noble hop varieties, which are found in many European beer styles such as a German pilsner. Aromas and flavors such as green tea, other herbs, floral or spices should be present. These notes are in thanks to the hops. In fact the hops should be the prominent notes in a German pils. Then there is our wildly popular friend, the hazy IPA. Typically having a lower perceived bitterness than other IPA styles such as the West Coast IPA, these beers are known for their juicy aromas and flavors. You’ll experience notes of strong citrus and other fruity notes, resin, pine, floral or spices. These notes are often due to American or New World hop varieties. Even darker malty beers can have perceived hop characteristics. One of Montana’s favorite styles is a take on the Scottish ale. While not overly prominent, beers that fall into the Scottish ale style can have earthy, floral, slightly orangey or spicey hop notes in play. There are of course some beer styles where the hop characteristics may not be perceivable such as Baltic porters, most kettle sours, märzens and dunkles bocks. So before you go writing off hops as just a bitter plant, know they have a lot to do with your enjoyment of many different beer styles and without them the flavors and aromas we enjoy couldn’t be achieved without them. And that folks is the tipsy truth!
The @pbsmontana chapter is proud and excited to have their first ever beverage fest! The @pinkbootssociety is an international non-profit organization that aims to assist, inspire and encourage women and non-binary individuals in the fermented/alcoholic beverage industry to advance their careers through education. The Montana Chapter of the PBS society hosts an educational conference every year along with several other educational events and in a way to make these events as beneficial as possible to our chapter members we are using this beverage fest as a way to raise funds for these events. The beverage fest will have beer, wine, cider, kombucha and other fermented beverages from all over the state at the fest and those made by, with or for women and non-binary will be recognized. We’d love to have you join us! See the link in our bio to get tickets! #pinkbootssociety #womenmakebeer #beerisforeveryone #womensupportingwomen #nonbinarybeerculture #mcbc #montanamagazine #beergirl #montanabeer #montanabrewery #mtbeer #craftbeer #drinkcraftbeer #beerculture #mtbeer #drinkcraft #drinklocal #406 #beerlife #bigskybeer #beerstagram #craftbeerlife #406beer #beerbabe #beerlover #craftbeerlover #beergirl #flavor #boozebabes
This week’s Tipsy Tuesday Truth is centered around sipping beers. Myth: Beer isn’t good if you can’t have a whole pint of it TTT: Some beers are designed to be consumed in small amounts “It’s good, but I wouldn’t have more than a few ounces of it,” or “… but I wouldn’t have more than one,” are common phrases, but doesn’t mean a beer is bad. Some beers are specifically designed to consume in small amounts. You may hear a craft connoisseur describe a beer as a “sharing beer.” Often this is a special beer that’s unique or isn’t something they want to drink all to themselves. So what is a good sipping beer? Often they are sweet, boozy or they have lots of adjunct ingredients. One example are dessert beers. These can be cloying and/or have a viscous mouthfeel. Similarly to a dessert that’s very rich and heavy, they are hard to consume a lot of. They tend to have more residual sugars, so they contain more calories and will fill you up faster. Dessert beers often have sweet adjuncts such as as chocolate, vanilla, lactose, maple syrup or coconut. However, this isn’t a strict rule; sweet adjuncts aren’t always in dessert beers and dessert beers don’t necessary have adjuncts. Other examples are high ABV beers and barrel aged beers. These will also be higher in calories because they contain more alcohol. They may also taste boozier and have a perceivable alcohol bite to them or have a warming effect. They often have strong or complex flavors and, similarly to a nice scotch, they are meant to be sipped. Beers that contain a lot of adjuncts are also contenders for a sipping beer. Some adjuncts such as ginger, peppercorn, coriander or hot pepper can be potent and overwhelming to the palate. However, adjusts don’t have to be potent to be overwhelming, especially if there’s a wide variety of adjuncts involved. A beer containing lavender, orange peel and chamomile may be just as overwhelming due to the complexities they add. And of course these are just examples. Some beers may be a combination of the above. Or something all on its own entirely; we call these experimental beers and they help promote growth. And that folks is the tipsy truth. Prosit!
It’s Tipsy Tuesday Truth time and we’re here to talk about arranging beer flights. Myth: When designing a beer flight, beers should be ordered from pale to dark. Tipsy Tuesday Truth: Color should be taken into consideration when arranging a flight but other qualities should be as well. It’s common for a flight to be served as a visually pleasant rainbow of beer, but this Instagram worthy display may not be the best drinking order. Color can be a good indicator of flavor. Paler beers tend to have more delicate flavors than darker beers which often have stronger malt flavors, but this isn’t always the case. When building a flight you should also consider bitterness, sweetness, ABV, adjuncts and sourness. Both sweet and bitter flavors can pile up and linger on the tongue and can cause your palate to become fatigued or overwhelmed. This makes tasting beers with softer flavors more difficult and can be hard to truly experience their flavor profiles. An English mild is darker than an American IPA, but the IPA is much more bitter. So it would be wise to consider placing the mild before the IPA. Another consideration should be ABV. High ABV can often indicate intense flavors or a higher perceived sweetness. A Belgian tripel is lighter in color but will also lean on the higher ABV side. The yeast used for these beers can impart strong fruity or spicy esters which can overpower the flavors of a dry Irish stout. Higher ABV beers can also present a stronger alcohol bite, which can mask many flavors of any beer drank later in the flight. Beers with adjuncts or extracts can also have lingering or assertive flavors, or the opposite, they may be subtle and easily lost. When placing these beers, consider what adjuncts were used. Then there are sour beers. Because of the intense contrast that sours have compared to other styles, they can be useful in breaking up two other intensely flavored beers. However, this may not be the case. Some sours also have very delicate flavors, while others can be big flavor booms. In reality, every quality and the presented flavors of a beer should be considered when deciding where it goes in a flight’s line up!
Myth: Beer isn’t like wine and shouldn’t be cellared TTT: While not all styles of beer are suitable for cellaring, many styles are and can benefit from aging. It’s a common myth that beer isn’t complex enough to be cellared or aged, and unlike other libations beer is brewed to be drank fresh. But there are many styles that can either benefit from aging or will change over time creating a different drinking experience than when the beer was new. The best beers for aging are darker beers, sours and beers with higher ABV, but of course this is a general rule and not all dark beers and sours will do well overtime. Overtime the aging process aids in the transformations of different flavors, some flavors become more potent, others will fade, while others will completely change. High-alcohol notes that can be harsh at first will mellow into a sweeter alcohol note and blend with the other flavors, similarly to aged whiskey. Depending on the style, notes of dark fruit, leather, vanilla, sherry or port will develop. Initial bready flavors will intensify with time, along with earthy notes, sweetness and umami flavors. Other qualities will fade away over time, such as floral flavors, bitterness and lighter fruit flavors such as melon and citrus. Which is why not all beer is suitable for aging. Paler beers with low ABV tend to have more delicate and lighter flavors which will fall off and beers with higher perceived bitterness as IPAs won’t hold up. Other beers that use a plethora of adjuncts will also become unbalanced as some adjuncts hold well over time and others do not, so a pastry stout, while full of dark malts and often a higher ABV might not be the best choice when choosing what to stick in the cellar. We of course recommend drinking beer fresh, but next time you buy a bottle of your favorite imperial stout or barely wine, consider buying 2 bottles and sticking the second in that dark forgotten corner for a bit. To learn more on cellaring beers and the does and don’ts, Ryan Newhouse (@marrowoflife) wrote a fabulous article “A Guild to Cellaring Beer” in our Spring 2022 issue
We’re back from a very restful vacation and we’ve got a hot new Tipsy Tuesday Truth for y’all. This week we are going to talk about warmed beer. Myth: Warmed beer is always a bad thing The Tipsy truth: There are historic practices that intentionally warm beer which brings out a different and pleasant experience. For many the idea of beer that has been warmed up makes us cringe and in most instances this is the popular consensus. However, there are some practices which involve intentionally warming a beer to bring out different qualities. Two of the most known practices are bierstacheln (beer sticking) and glühbier (mulled beer). Before the invention or refrigeration or controlled temperature insulation, beer would become too cold to drink during the winter months. It’s told that on one of those wintery months a blacksmith with a hankering for a beer took a hot iron rod and stirred his beer with it to bring it up to drinking temperatures. What transpired was a delectable treat and bierstacheln was invented. Best done with darker, malty beers that have more residual sugars. The heat from the iron rod caramelizes the residual sugars in the beer, introducing toasted marshmallow, caramel, creme brûlée and molasses aromas and flavors. The process also causes the CO2 to break out of the solution. Not only does this create foam, it also causes the beer’s mouthfeel to become creamier and somewhat velvety on the tongue. Similarly, glühbier is typically made with dark beer and is combined with winter spices similarly to glühwein (mulled wine). Heated, but never boiled, the beer is paired with spices such as cinnamon, cloves, nutmeg and sugar. It often is combined with some type of fruit juice and similarly to glühwein it is often combined with a shot of rum or brandy. The addition of spices are not uncommon, especially with dark beers and can add a level of complexity to the beer. Added fruit juice or citrus compliments the notes of chocolate, coffee and dark stone fruit that many dark beers exhibit. While sipping a cool pint of beer will be my typical go to, a warm beer on a wintery day is a special treat. And that folks is the tipsy truth. Santé!
It’s Tuesday y’all, and the truth is…we’re taking a Holiday! We’ve so loved your response to Tipsey Tuesday Truths, and we’re excited to keep them going! I know I know, how will we get on without TTT?? No need to worry, we’ll be back on January 9th. Until then, MCBC wishes you all a Happy Holiday Season and a Happy New Year🍻 #happynewyears #happyholidayseason #norestforthewicked #tipsytuesdaytruths #tipsytuesday #tipsytruth #beerfacts #beertruths #nowyouknow #montanamagazine #beergirl #montanabeer #montanabrewery #mtbeer #craftbeer #drinkcraftbeer #beerculture #mtbeer #drinkcraft #drinklocal #406 #beerlife #bigskybeer #beerstagram #craftbeerlife #406beer #beerbabe #beerlover #craftbeerlover #beergirl