Grapes & Grains

Beer, Wine, Spirits and Food from Happy Harry's

For those of you who count calories or if your just looking for a lower alcohol content beer, this blog is for you!  If you are like me, you probably consume a few more frosty beverages during the summer months compared to the rest of the year.  Here is some helpful information to help you understand how having a few extra beers this 4^th of July weekend will affect your waistline!

Calories in alcohol are a product of two things…the percentage of alcohol and amount of sugar in the product.  On average, a light beer has about 100 calories per 12 ounce serving and regular beer is about 150 calories per 12 ounce serving.  Microbrews, especially stouts and porters can average between 150-200 calories per 12 ounce serving.

Over the past year, a new line of beers have hit the shelves that are brewed to be low calorie and low alcohol.  Many people have been looking for these styles because they are diet conscious or like the flavor of beer, but don’t want as much alcohol.  I guess you could classify these beers as “extra light.”

There are four beers in particular that are on the market that have had some success and are worth a try:

BUDWEISER SELECT 55:  Brewed by Anheuser Busch, this is the lightest beer available on the market.  At only 55 calories per 12 oz, it has almost half as many calories as the typical light beer and almost 4 times less calories than the typical microbrew.  Alcohol content is only 2.4% which is also about half the alcohol of a typical beer.  The flavor is very light with a very clean, beer taste.

MILLER GENUINE DRAFT 64:  Brewed by Miller/Coors MGD 64 has only 64 calories per 12 oz serving and 2.8% alcohol.  A little more flavor when compared to Budweiser Select 55, but overall there is not a huge difference.

MILLER GENUINE DRAFT 64 LEMON:  A variation of MGD 64, with a little twist of lemon thrown in for additional flavor.  I found it to be very enjoyable, the lemon is almost an afterthought when you taste this beer.  The lemon is very mild and adds a level of freshness and crispness to this “extra light” beer.  64 calories and 2.8% alcohol.

BECK’S PREMIER LIGHT:  Beck’s Premier Light from Germany was actually the first extra light on the shelves a few years ago!  Beck’s Premier Light has 64 calories and 2.3% alcohol and in my opinion, has more flavor than the previous three beers that I mentioned.

For those of you who prefer wine or distilled spirits….

On average distilled spirits like whiskey, gin, and vodka that are 80 proof, will have about 100 calories per 1.5 ounces.  Of course if you buy flavored spirits or mix in any juice or soda, the calorie count will go up.

Red wine and white wine will vary depending on varietal and alcohol content, but on average you can estimate wine to be about 20 calories per ounce.

Below you will find a chart with most major breweries and styles for you to compare how your favorite brew stacks up against the “extra light” beers!

Cheers.

Greg

BRAND	ALCOHOL	CALORIES/12 oz	CARBS
Anchor Porter	5.60%	209	*
Anchor Steam	4.90%	153	16.0g
Bard’s Gold (Gluten-Free)	4.60%	155	14.2g
Big Sky I.P.A.	6.20%	195	*
Big Sky Moose Drool	5.20%	177	15.6g
Big Sky Scape Goat	4.70%	163	13.9g
Big Sky Trout Slayer Ale	4.70%	163	13.9g
Blue Moon	5.40%	171	13.7g
Bud Ice	5.50%	123	8.9g
Bud Light	4.20%	110	6.6g
Bud Light Lime	4.20%	116	8.0g
Budweiser	5.00%	145	10.6g
Budweiser Select	4.30%	99	3.1g
Budweiser Select 55	2.40%	55	1.9g
Busch Beer	4.60%	133	10.2g
Busch Light	4.10%	95	3.2g
Carta Blanca	4.00%	128	Â
Coors Light	4.15%	104	5.3g
CoorsÂ	4.91%	149	12.2g
Corona Extra Beer	4.60%	148	13.99g
Dos Equis XX Imported Beer	4.70%	149	Â
Dos Equis XX Special Lager	4.90%	156	Â
Foster’s Lager	5.10%	156	11.0g
George Killian’s Irish Red	4.98%	162	14.8g
Grolsch	5.00%	145	9.5g
Guiness Draught – Bottle	*	126	9.9g
Guinness Extra Stout	4.27%	153	17.4g
Hamm’s Beer	4.70%	144	12.1g
Hamm’s Special Light	3.90%	110	8.3g
Harp	4.55%	142	Â
Heineken Lager Beer	5.00%	150	11.5g
Heineken Special Dark Beer	5.10%	170	Â
Heineken Special Light	3.80%	99	6.8g
Icehouse	5%	132	8.7g
Keystone Light	4.13%	103	5.0g
Keystone Premium	4.43%	111	5.8g
Kirin Beer	6.80%	188	Â
Kronenbourg Beer	5.10%	153	Â
Leinenkugel Amber Light	4.14%	110	7.4g
Leinenkugel Honey Weiss	4.92%	149	12.0g
Leinenkugel Red	4.94%	166	16.2g
Leinenkugel Sunset Wheat	4.90%	165	16g
Michelob Amber Bock	5.20%	166	15.0g
Michelob Golden Draft	4.70%	152	14.1g
Michelob Golden Light	4.10%	110	7.0g
Michelob Honey Lager	4.90%	175	17.9g
Michelob Lager	5.00%	155	13.3g
Michelob Light	4.30%	113	6.7g
Michelob Ultra	4.10%	95	2.6g
Mickey’s Fine Malt Liquor	5.60%	157	11.2g
Miller Chill	4.20%	110	6.5g
Miller Genuine Draft	4.70%	143	13.1g
Miller Genuine Draft “64″	2.80%	64	2.4g
Miller Genuine Draft Light	4.20%	110	7g
Miller High Life	4.70%	143	13.1g
Miller High Life Light	4.20%	110	7g
Miller Lite	4.20%	96	3.2g
Milwaukee’s Best	4.30%	128	11.4g
Milwaukee’s Best Ice	5.90%	144	7.3g
Milwaukee’s Best Light	4.20%	98	3.5g
Milwaukee’s Best Premium	4.30%	128	11.4g
Molson Canadian Beer	5.10%	153	Â
Molson Light	2.41%	82	Â
Moosehead	5.00%	153	Â
Natural Ice	5.90%	157	8.9g
Natural Light	4.20%	95	3.2g
New Belgium 1554	5.60%	205	25g
New Belgium Abbey	7.00%	200	18g
New Belgium Fat Tire	5.20%	160	15g
New Belgium Mothership	4.80%	155	15g
New Belgium Trippel	7.80%	215	20g
O’Doul’s non-alcohol	0.40%	70	13.3g
Old Milwaukee Beer	4.50%	146	12.9g
Old Milwaukee Light	3.80%	114	8.3g
Olde English 800Â	5.90%	160	10.5g
Olde English High Gravity	8.00%	220	14.6g
Pabst Blue Ribbon	4.65%	144	12.01g
Pilsener Urquell	4.20%	160	14.7g
Red Dog	5.00%	147	14.1g
Red Hook ESB	5.77%	179	14.15g
Red Hook IPA	6.50%	188	12.66g
Red Strlpe Lager Beer	5.00%	153	Â
Rolling Rock Extra Pale	4.60%	142	Â
Sam Adams Boston Ale	4.94%	160	19.9g
Sam Adams Boston Lager	4.75%	160	18.0g
Sam Adams Cherry Wheat	5.20%	166	16.86g
Sam Adams Cream Stout	4.69%	195	23.94g
Sam Adams IPA	5.93%	175	Â
Sam Adams Light	4.05%	124	9.7g
Sam Adams Pale Ale	5.25%	145	Â
Sierra Nevada Porter	5.60%	194	18.4g
Sierra Nevada Stout	5.80%	225	22.3g
Sierra Nevada Summerfest	5.00%	158	13.7g
Sierra Nevada Wheat	4.40%	153	13.1g
Spaten Munich Special Dark	6.60%	185	Â
St. Pauli Girl Beer	4.90%	148	8.7g
St. Pauli Girl Dark Beer	4.80%	150	Â
Steel Reserve Six	6.00%	160	11.0g
Stella Artois	5.20%	Â	12.78g
Stroh’s Beer	4.60%	149	12.0g
Stroh’s Light	4.40%	113	7g
TecateÂ	4.40%	146	Â
Tsingtao Beer	4.79%	153	Â

Looking for some new wine to brighten up your weekend?  How about a Naked Chardonnay, a little Mud Pie and throw in The Usual Suspects…sounds like an interesting fiasco!  Here is a preview of five new wines along with a food pairing and recipe to go along with each wine, have a great weekend!

  

Grilled Zucchini Rolls with Herbs and Cheese paired with Francis Ford Coppola Sante Chardonnay

About the pairing:  The Coppola Sante Chardonnay is a perfectly balanced Chardonnay without too much citrus or oak.  This balance helps the wine pair nicely with the mild flavors of the zucchini and goat cheese.  This pairing would be a great passed appetizer to start off the evening.

Ingredients

• 3 zucchini (about 1/2 pound each), sliced lengthwise into 1/4-inch slices
• 1 tablespoon olive oil
• 1/8 teaspoon salt
• Pinch freshly ground black pepper
• 1 1/2 ounces reduced-fat soft goat’s cheese
• 1 tablespoon freshly minced parsley leaves
• 1/2 teaspoon lemon juice
• 2 cups baby spinach leaves
• 1/3 cup basil leaves

Directions

Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.

In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork.

Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.

Copyright 2007, Ellie Krieger, All Rights Reserved

Food Pairing courtesy of Greg Rixen, Happy Harry’s Bottle Shops

  

Tomato Salad with Cheese Crisps paired with Big House Unchained Naked Chardonnay

About the pairing: The Big House Unchained Naked Chardonnayis an unoaked, lively Chardonnay with hits of citrus and tropical fruit.  The wine is fresh and crisp, just like the salad and would be a perfect starter to an evening meal.

• 4 thick slices Italian bread, cut into cubes
• ¼ cup extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1 tablespoon dijon mustard
• 1 tablespoon fresh lemon juice
• 2 tablespoons white wine vinegar
• 2 pounds mixed heirloom tomatoes, cut into chunks
• 1 bunch scallions, sliced
• 2 tablespoons chopped fresh dill
• ¾ cup grated gruyere cheese
• 1 tablespoon all-purpose flour

Directions

Peheat the oven to 400 degrees F. Toss the bread with 2 tablespoons olive oil on a baking sheet and season with salt and pepper. Bake until golden, about 8 minutes. Let cool slightly.

Whisk the mustard, lemon juice and vinegar in a large bowl and season with salt and pepper. Slowly whisk in the remaining 2 tablespoons olive oil. Add the tomatoes, scallions and dill and season with salt and pepper. Add the bread

cubes and toss to coat. Set aside while you make the crisps.

Toss the cheese with the flour and pepper to taste in a bowl. Arrange the mixture in 4 mounds on the baking sheet and flatten slightly. Bake until golden, about 10 minutes. Cool slightly, then remove with a spatula to a rack and let cool. Serve with the tomato salad.

Recipe courtesy of Food Network Magazine

Food Pairing courtesy of Greg Rixen, Happy Harry’s Bottle Shops

 

Glazed Double-Cut Pork Chops paired with Mud Pie Zinfandel 

About the pairing:  Mud Pie Zinfandel has a fruit forward, dried fruit quality that with highlight the prunes and brown sugar that are present in the sauce.  The Mud Pie Zinfandel will also hold up nicely to the paprika and cayenne pepper spices creating a delicious pairing.

For the Pork:

• Kosher salt
• 1/4 cup coarsely ground black pepper
• 2 tablespoons packed dark brown sugar
• 2 teaspoons smoked paprika
• 4 double-cut bone-in pork loin chops (about 1 pound each)
• Vegetable oil, for the grill

For the Sauce:

• 4 tablespoons unsalted butter
• 2 cups diced onions
• 1 cup apple cider vinegar
• 3/4 cup packed dark brown sugar
• 1 1/2 cups ketchup
• 1 1/4 cups apple juice
• 1 cup maple syrup
• 1/2 cup bourbon
• 1/2 cup prunes
• 1/4 cup Worcestershire sauce
• 1/4 teaspoon cayenne pepper
• Kosher salt and freshly ground
• black pepper

Prepare the pork: Mix 2 tablespoons salt, the black pepper, brown sugar and paprika in a bowl, then rub all over the chops. Wrap in plastic wrap and refrigerate 2 to 4 hours.

Meanwhile, make the sauce: Melt the butter in a saucepan over medium heat, then add the onions and cook until translucent, about 4 minutes. Stir in the vinegar and brown sugar until dissolved. Add the ketchup, apple juice, syrup, bourbon, prunes, Worcestershire sauce, cayenne, 1 tablespoon salt and 1 1/2 teaspoons black pepper and bring to a boil. Reduce to a simmer and cook until thickened, about 30 minutes. Puree with an immersion blender or in a regular blender.

Preheat a grill to medium. Brush the grates with vegetable oil, then place the chops directly over the flame and grill until marked and cooked halfway through, about 15 minutes. Turn the chops and place on a cooler area of the grill (such as the edges); cover and cook until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, 15 to 20 minutes. Uncover and brush the chops on all sides with the prepared sauce, then cover and cook until glazed, about 5 more minutes. Transfer to a cutting board and brush with more sauce. Tent with foil and let rest 10 minutes. Serve with more sauce.

Recipe courtesy of Food Network Magazine

Food Pairing courtesy of Greg Rixen, Happy Harry’s Bottle Shops

 

Moroccan Grilled Salmon paired with Francis Ford Coppola Sante Pinot Noir

About the pairing:  Pinot Noir is a classic pairing for grilled salmon!  The Sante Pinot Noir is a very balanced and traditional Pinot Noir with hints of cranberry, cherry and some nice earthy and herbal notes.  The Sante Pinot Noir is soft enough that it will not overpower the mild salmon and at the same time, highlight the smoke from the grill and the various spices in this dish.  

Ingredients

• 1/2 cup plain yogurt
• Juice of 1 lemon, plus lemon wedges for garnish
• 1 tablespoon extra-virgin olive oil, plus more for the grill
• 2 to 3 cloves garlic, smashed
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• Kosher salt and freshly ground pepper
• 4 6-ounce skinless center-cut salmon fillets
• 1/4 cup chopped fresh cilantro or parsley, for garnish

Directions

Stir together the yogurt, lemon juice, olive oil, garlic, coriander, cumin, 1/4 teaspoon salt, and pepper to taste in a small bowl. Pour half of the sauce into a large resealable plastic bag; cover and refrigerate the remaining sauce. Add the salmon to the bag and turn to coat with the marinade. Refrigerate for 20 to 30 minutes, turning the bag over once.

Preheat a grill to medium-high. Remove the salmon from the marinade and blot off excess yogurt with paper towels. Lightly oil the grill and add the salmon; cook, turning once, until browned on the outside and opaque in the center, 4 to 6 minutes per side, depending on the thickness. Serve with the reserved yogurt sauce and garnish with the herbs and lemon wedges.

Recipe Courtesy Food Network Magazine

Food Pairing courtesy of Greg Rixen, Happy Harry’s Bottle Shops

 

London Broil with Onion Marmalade paired with Big House Usual Suspect Cabernet Sauvignon

About the pairing:  A new release from the Big House Winery, the Usual Suspects Cabernet Sauvignon is a very food friendly Cabernet that has a nice balance of fruit and acidity.  The combination of brown sugar, onions and balsamic vinegar in the marmalade will blend perfectly with the wine and don’t be afraid to use the Usual Suspects Cabernet for the steak marinade!

Ingredients

For the steak:

• 4 large cloves garlic, chopped
• 3 sprigs rosemary, leaves roughly chopped (about 1 tablespoon)
• 1/2 cup balsamic vinegar
• 1/2 cup red wine
• 1/2 cup extra-virgin olive oil
• Freshly ground black pepper
• 1 2-inch-thick piece beef top round for London broil (about 3 pounds)
• Kosher salt

For the marmalade:

• 4 medium red onions, halved and thinly sliced
• 3 sprigs rosemary, leaves chopped (about 1 tablespoon)
• 1/2 cup balsamic vinegar
• 1/3 cup extra-virgin olive oil
• 3 tablespoons dark brown sugar
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

For the toast:

• 4 cloves garlic, peeled
• 1/2 teaspoon salt
• 8 tablespoons butter, softened
• 8 3/4-inch-thick slices good quality white or sourdough bread
• 1 bunch arugula, washed and trimmed
• Mustard and/or horseradish

Directions

For the meat: Mix garlic, rosemary, balsamic vinegar, wine, olive oil, and black pepper to taste in a self-sealing plastic bag or a shallow dish. Add the meat, turning to coat, and cover or seal. Refrigerate for several hours or overnight.

Prepare an outdoor grill with a hot fire for indirect grilling.

For the marmalade: On a large sheet of heavy-duty aluminum foil (or a doubled piece of regular), toss the onions with the rest of the marmalade ingredients. Bring edges of foil up and crimp closed. Place package on the edge of the grill (over medium-high heat). Cook, turning the sealed package every now and then so the onions cook evenly until meltingly tender, about 45 minutes.

Remove the meat from the marinade, pat it dry, and season generously with salt and black pepper to taste. Lightly oil the grill and sear the meat over high heat for 5 minutes. Then rotate it (don’t turn it over yet) about 45 degrees from its original spot on the grill. Once you’ve made your grill mark, flip and repeat on the other side. Move the steak to the cooler side of the grill, cover with an aluminum pan, and cook, rotating (not flipping) periodically, until a meat thermometer inserted into the thickest part of the steak registers 125 degrees, about 15 to 20 minutes. Let steak rest on a cutting board about 10 minutes.

For the toast: Meanwhile, sprinkle garlic cloves with salt. With the flat side of a large knife, mash and smear garlic mixture into a paste. Mix with the butter. Lightly oil the grill, place bread over direct heat, and toast on both sides until golden brown, about 2 minutes total. Remove bread from grill and spread generously with the garlic butter. Thinly slice steak against the grain on an angle. Top toasts with onion marmalade, arugula, and sliced meat. Serve open-faced with mustard and/or horseradish.

Recipe courtesy of Food Network Kitchens Get Grilling, Meredith 2005

Food Pairing courtesy of Greg Rixen, Happy Harry’s Bottle Shops

Cheers,

Greg

Father’s Day 2011…what do you buy for the guy who never wants anything and has everything?  How about something aged to perfection and so over the top that no Father would ever expect it?  I am not talking about classic cars or antiques, but distilled spirits that are as rare and special as a Father.

The following list of distilled spirits is not for the faint of heart when it comes to price, but they are the best of the best when it comes to truly unique, one of a kind gifts for Father’s Day.

 

Pendleton’s Director’s Reserve 20 year old Whiskey

Pendleton is distilled from pure glacier water from Mount Hood in Oregon along with a blend of rye, wheat and barley.  This is one of the smoothest and richest Canadian Whiskies that is available in the world.  Once distilled, it will rest undisturbed for 20 years before bottling allowing the whiskey to mature to develop even more flavor.  Produced only once a year in limited quantities. $110

    

Patron Gran Platinum Tequila

Patron Gran Platinum is produced from only the finest parts of hand selected agave plants, distilled three times and then bottled in a hand polished lead-free crystal bottle.  Each bottle is individually numbered and signed.  The flavor is unbelievable smooth with a sweet, herbal aroma and flavors of lime and spice.  $185

   

Appleton Estate 30 year old Rum

Appleton first ages their Rum for 8 years and then hand selects the best barrels based on flavor.  Appleton then takes those barrels, blends them and puts the Rum back in the barrel for another 22 years.  This luxury Rum has flavors of caramel, toffee and vanilla with a distinctive smooth finish. Appleton only produced 1,440 bottles and each bottle comes with a certificate of authenticity.  $360

   

Pappy Van Winkle 23 year old, 114 proof decanter set

Pappy Van Winkle 23 – 114 proof is bottled by hand in a crystal decanter that is hand engraved and numbered to commemorate this limited edition bourbon.  Even at 114 proof, this Bourbon is extremely drinkable with just a splash of water or over a couple cubes of ice.  Flavors and aromas of toasted almonds, cinnamon, clove and honey highlight the smoky flavors.  One-time limited release, only 1,200 bottles made.  $400

   

Macallan 25 year old Sherry Cask

The Macallan Sherry Cask is aged a minimum of 25 years in oak casks from Spain that were previously used to age Sherry.  The aging in the Sherry casks imparts flavors of chocolate, dried fruit and spice into the scotch, while also making the whiskey more complex and well rounded.   Macallan 25 would be a fantastic treat for any Scotch lover.  $550

Cheers,

Greg

Now that the weather seems to be getting nicer, it is time to dust off the blender and begin Margarita season!

While no one really knows the exact origin of Margaritas or who created the first one, we do know they have been around since about 1934.  The original Margarita was made with tequila, orange liqueur and fresh lime over ice, the same way it is made today. 

The evolution of the Margarita has brought us a long ways from 1934…now you can make just about any flavor you desire just by adding fruit or even vegetables and tossing it in a blender!  While making Margaritas from scratch sounds like a tedious task, let me give you some quick ideas to make it simple.

SELECTING TEQUILA:

Selecting the right Tequila may be the most difficult part, so here are some things to look at! 

-Select a Tequila that is made from 100% Agave or Blue Agave.  If the bottle isn’t labeled as such, the distiller can add a neutral spirit and even coloring to the tequila.  Tequila that is not 100% Agave is often less expensive lacks flavor and balance.

-Silver, Reposado and Anejo are the age statements you will find on a bottle of Tequila.  Silver is unaged and is bottled following distillation.  Reposado means the Tequila has been “rested” or aged for less than 12 months in oak barrels.  Anejo is aged in oak barrels for less than 3 years.  As with any distilled spirit, the longer it ages in oak, the smoother and richer the flavor becomes.  

-I often recommend using silver or reposado Tequila because of their mild, clean flavors and they tend to have a hint of citrus to them.  Anejo is very good tequila, but is often a little more expensive and Anejo can sometimes overpower the fruit and citrus tones of the Margarita.

-Here are four very reasonably priced 100% Agave Tequilas:

 

 

 

CAMARENA SILVER:  Notes of rich toasted agave and fresh green herbs. Exceptionally soft and smooth on the palate.  Hints of sweet vanilla, savory brown spices and black pepper with a graceful, warming finish.

CAMARENA REPOSADO: Rests in American oak barrels for 60 days before bottling. The aging gives a soft spice to the natural sweetness. The result is a smooth, elegant, and robust finish.

 

 

CUERVO TRADITIONAL SILVER:  A very good tequila with hints of citrus and a balanced flavor and finish.

CUERVO TRADITIONAL REPOSADO:  Rested in oak barrels for six months before bottling, gives this Tequila a hint of spiciness and a sweet smoothness.  Traditional Reposado is the #1 selling reposado Tequila in Mexico and has been around for more than 200 years.  

 

SELECTING ORANGE LIQUEUR:

 The right orange liqueur is just as important as the right tequila.  While most recipes call for triple sec, most aficionados will upgrade to Grand Marnier or Cointreau, which are more rich and flavorful than triple sec.  Another new product that is very good and a little less expensive is O3 from Dekuyper and it is a very nice upgrade from common triple sec.

 

FRESH vs. BOTTLED MIXES:

Fresh ingredients ALWAYS make a better cocktail!  If you do not want to prepare your Margarita’s from scratch, I recommend using either Finest Call or Daily’s mixers, they both use fruit in their mixes and are not just flavored sugar water like some other brands.

 

SALT OR SUGAR ON THE RIM:

Choosing between salt and sugar on the Margarita glass is a personal choice!  Traditional Lime Margaritas are usually rimmed with salt, while fruit Margaritas are usually rimed with sugar or powdered sugar.

For some of the best Margarita recipes that I have seen and tried, with a huge menu to choose from visit: http://margaritatexas.com/recipes/

Cheers,

Greg

Until 1979, home brewing was illegal in the state of Oregon.  That is when two brothers, Kurt and Rob Widmer, decided it was time to start making their own beer!  After years of practice and many batches of beer, the Widmer brothers opened their first brewery in 1984. 

Widmer created their flagship “American Style Hefeweizen” in 1986, almost by accident.  Up until 1986 Widmer was crafting only two beers, but at the request of a local brew pub, they started a third.  Because of time and space constraints, they decided to keg up their popular Weizen before filtering and a new legend was born…Widmer Hefeweizen.

Up until 1996, Widmer Brothers beers were only available on tap at regional brew pubs.  As the demand for their Hefeweizen grew, they began their first bottling and Widmer is now available throughout the United States.

Widmer is currently the largest craft brewery and the 2^nd oldest craft brewery in Oregon.

Here is a look at Widmer’s currently available beers:

HEFEWEIZEN:  The American style Hefeweizen has more citrus flavor and is more full flavored when compared to its German counterpart.  Widmer actually purchases the yeast for their Hefeweizen from the world’s oldest brewery, Weihenstephan in Germany.  The light citrus aroma leads you into a lightly hopped, smooth and clean tasting beer.  Hefeweizen are great summertime beers and are often served with a twist of lemon and a lemon wedge.  Great served with salads, fish or poultry.  Brewed year round.     

DROP TOP AMBER ALE:  A soft malty sweetness gives Drop Top a silky texture accented with a mild citrus hop bitterness.  A very easy drinking amber ale that would pair well with just about any meal.  Brewed year round.

DRIFTER PALE ALE:   Drifter is a bold expression of the classic pale ale.  Amber red in color with a mouthful of malt and hops gives this beer a great balance.  When you take off the cap, it smells like you just sliced open a fresh grapefruit!  The grapefruit aroma comes from the 4 different hop varietals that are used when brewing the Drifter Pale Ale.  Try with spicy food or beef cooked on the grill.  Brewed year round.

“W” SERIES:  The “W” Series is a special brew released by Widmer only once a year.  Each year their brewmasters pick a style and create a special limited batch.  The W¹¹ release “KGB Russian Imperial Stout” is as black as the night!  Full bodied, full flavored with flavors of espresso, dark chocolate and roasted nuts.  Almost a “meal in a glass” the KGB is a must try for anyone who loves stouts.  Try pairing with rich stews or even dark chocolate and rich desserts.  Limited release, when it’s gone…it’s gone forever.

CITRA BLOND SUMMER BREW:   One of the newest brews from Widmer and is also their summer seasonal beer.  Brewed for those hot summer days, Citra is extremely light but has plenty of flavor for the average beer lover.  A light citrus aroma and flavor makes this beer clean and refreshing.  Great for backyard gatherings or a walleye fry at the lake.

Cheers,

Greg