This past Saturday, adults lined around the block in anticipation of the Beaver Creek Brewery’s doors to open in Wibaux. The group was not composed solely of locals, as many made the trip from Colorado, North Dakota, South Dakota and even Canada to be the first to try the seasonal Choke Cherry Wheat (CCW).
Peirce Schmaus, was the lucky first this year to quench his thirst behind a pint of CCW. Him and a friend drove from Glendive, MT, and waited for the brewery to open.
”I came from Glendive and made sure to get here early because this stuff goes fast,” Schmaus said. “Chokecherries were golden this year, but they only make it about once a year because the choke cherries are ripe right up to August and then by September, they're gone.”
Within the first 20 minutes of opening for the day, the first keg was tapped and within an hour had depleted its 150 pints.
Patrons coming from near and far were among those who spoke with The Press, as they maintained their continuous line at the bar.
“It's worth waiting in line for, it's a limited release kind of thing and the beer itself is good, smooth and easy drinking,” Patrick Smart, a patron in line, said. ”I personally like Beaver Creek because it’s family owned and I have friends that work here.”
The Press joined Sandon “Sandy” Stinnett, co-owner and brewer of Beaver Creek Brewery, to get some history of the CCW.
“When we were first starting out we were speculating different styles of beer,” Stinnett said. “My business partner's wife is an excellent cook and makes a lot of different pastries and desserts and my wife does the same, so we always harvested choke cherries and we thought, ‘why not do that in a beer?’ and it just grew from there.”
Stinnett added, “Chokecherry is a bitter berry and of course our chokecherries are known for being sweet, like the syrups, jams or jellies, so I make it that way and that's a recipe to my business partner wife, Sandra, that we originally concocted it from.”
The CCW is typically released in mid-September and has been a crowd favorite through the last decade.
“We have been in this location and serving for 12 years and we have been making the Chokecherry for 11 of those years,” said Stinnett. “In the beginning we didn't let growlers out, we never allowed kegs out; just by the pint and just in the last three years are we letting growlers be filled.”
Stinnett explained that his only goal is to make quality beer that the people love, and not necessarily to make something that is “too fruity” or “overly rich with alcohol.”
“In its early stages, we bumped the alcohol percentage to right about 10 percent by volume but over the years, Jim and I became concerned about our patrons driving home safely, especially those coming in from a long way out,” Stinnett said. “ We want them to enjoy the chokecherry, but to be safe about it.”
Local chokecherry pickers supply the brewery with the chokecherries used. This year the supply of two 20 cubic foot freezers full was enough to meet the demand — but just barely.
“Chokecherries are indigenous to this area. You can find it in other states, but it is in abundance here in Montana and western North Dakota,” Stinnett said.
Jim Devine, co-owner of the Beaver Creek Brewery has recently taken a leave of absence due to fighting a battle with stage four lymphoma cancer. Stinnett is holding down the fort and doing what he can to offer his partner support, which includes providing special beer on tap which goes directly to Devine to help offset medical costs levied by his struggle with cancer.
“We have two beers on tap, one of which is Jim’s favorite. The Beaver Creek Pale Ale has 100% of the proceeds of the sales go straight to Jimbo,” Stinnett said. “We got another couple of fellows in town here that we have made beer for, and in addition to raising money for them I'm giving them full kegs of our prized Chokecherry — which I don't normally do. Those kegs will then be auctioned off at their benefits, and hopefully that makes lots of money for them.”
Currently CCW is also on tap at the brewery’s restaurant, The Gem, but growlers can only be filled at the bar.
“It's a blessing and curse,” Stinnet said. “We are doing well financially, but it gets hectic downstairs. The 20 barrels of chokecherry we have will last six weeks and that's if we're lucky.”
The Brewery is open four days a week, Thursday through Sunday, from 4 to 8 p.m., with growlers filled until 9 p.m.
“In Montana, breweries are allowed to be opened from 10 in the morning to 8 p.m. and we can fill growlers to go for an additional hour.”
Nearing the end of the day’s event, Stinnett shared a thought aloud that seemed to put a smile on his face.
“Jim and I are proud that we made this beer ... I just hope that people enjoy it, I think they enjoy it.” he said.
After a brief pause, Stinnet’s eyes scanned the room and the throngs of people filling his brewery before speaking once more.
“It seems like they are enjoying it.”
September 23, 2020
https://ift.tt/2EojVa3
Beaver Creek Brewery's seasonal beer attracts the masses - The Dickinson Press
https://ift.tt/2NyjRFM
Beer
No comments:
Post a Comment