Filed under: Olde Main News
- 4 fresh eggs
- ½ cup sugar
- 1½ cups whole milk
- 1 cup cream
- 2 dashes ground nutmeg or mace
- 4 ounces dark ale (We recommend Sodbuster Stout or Reindeer Fuel Chocolate Porter)
- ½ ounce Bourbon or dark rum
Instructions:
• Separate the eggs. Beat the sugar into the yolks until smooth.
• Stir the milk and cream into the yolk mixture. Add 1 dash of spice and the whiskey or rum. (Some recipes call for as much as 4 ounces of liquor; here, a bit of warmth is welcome, but too much can overwhelm the beer’s flavor.)
• Beat the egg whites until stiff peaks form; fold into the nog mixture.
• Pour the beer into the snifter. Add the nog mixture and pour into serving glasses. Optional:Reserve some of the cream, whip and add a dollop to each glass. Sprinkle 1 dash of spice on top and serve.
Original Recipe at: http://draftmag.com/recipes/detail/181
Filed under: Olde Main News
Late in the overnight hours of December the 19, in the cellars of Olde Main brewery, brewers Jeff “Puff” Irvin and “Big” John Rundall reported sighting the elusive Elkman. The Elkman has not been spotted since its disappearance after the notorious escapades of winter 2010. Some would refer to the Elman as a rogue, others may say a hero. Either way, all can agree that the Elkman is a dark, stout figure with a character just sweet and creamy enough to warm the coldest of hearts.
If you reside in or are traveling to the central Iowa area, be on the lookout. The Elkman is known to thrive in the local social scene. We can expect pubs, bars, and restaurants across the region to be in the path of this mythic beast. (See artist rendering below)
Filed under: Olde Main News
Since the inception of beer, thousands of years ago, it has been an integral part of civilization. The Pilgrims who landed on Plymouth Rock knew this as well as any other society in history. Water was often a source of dangerous micro-organisms and beer offered safe nourishment that was vital to the wellbeing of thirsty men, women, and children.
“We could not now take time for further search or consideration, our victuals being much spent, especially our beer, and it being now the 19th of December.”
–Mayflower passenger William Bradford, 1620
The beer that was brewed and consumed by the pilgrims was a far cry from the local craft brews that we have available to us today. It was most likely very low alcohol content, “small beer”. This small beer would have had a very short shelf life and was consumed as fresh as possible. Due to poor growing seasons and to the tribulations of forming a new society, barley (and the means to malt it) was, at times, hard to come by. This necessitated that the pilgrims find other sources of fermentable sugars for their brew, a saying of the time reflects:
If barley be wanting to make into malt,
We must be content and think it no fault,
For we can make liquor to sweeten our lips,
Of pumpkins, and parsnips, and walnut-tree chips.
This Thanksgiving, as you prepare your feast, don’t forget what your local brewery brings to the table. Beer is a traditional piece of Americana and a perfect pairing for the flavors of a fall celebration. Here is a guide to help you celebrate the tasty holiday tradition of local craft beer.
Pre-dinner
As guests arrive and you await the Thanksgiving feast, you’re going to want a social lubricant that will loosen spirits while taking it easy on the pallet. A heavily hopped beer at this point could have the taste buds numbed and confused for the rest of the meal. Your best choice here is a lager or light-bodied ale that’s got just a hint of floral or spicy hops.
We Recommend: Gryph Premium Lager, Long Face Amber Ale, Dinkey Wheat Ale
Starters and Salads
Cheese, fruits and salads make nice starters that will perk up appetites and prime your guests for the meal to come. Think about pairing with a beer that will set off your spread. Don’t go too bitter or complex just yet. The light citrus and pine of pale ale or something with hint of spice would be a nice accompaniment.
We Recommend: Clone Pale Ale, Dinkey Wheat Ale
Dinner
The main event of nearly every Thanksgiving meal consists of turkey, stuffing, potatoes, yams, bread, maybe ham… am I on track here? This is hearty fare that is loaded with delectable fat and starches. You’re going to need a substantial beer that will stand up to and complement these flavors. Beers with earthy hops and malty characteristics of toasty caramel, toffee, biscuit, and smoke will be a nice pairing for the roasted meat and its starchy, sweet, or rich accompaniments.
We Recommend: Sticky Flapjack Maple Ale (brewpub specialty), Long Face Amber Ale, Off Kilter Scottish Ale
Dessert
Did someone say pie? A sweet ending to your feast we require a robust beer. Choose something that will compare to the decadent desserts without out doing it. A rich, malt forward, high ABV beer should do the trick.
We Recommend: Sodbuster Stout, Sticky Flapjack Maple Ale (brewpub specialty)
Filed under: Olde Main News
Our summer seasonal, Scooter’s Lemontyme Ale is now on tap the restaurant and brewpub. Light, sweet, refreshing – three words that aptly describe Scooter’s Lemontyme Ale. Made with real lemons, this new age shandy is perfect for quenching one’s thirst on the hottest of summer days.
Stop in for a pint or take home a growler. Happy 4th!
Currently on tap at the restaurant and brewpub:
- Dinkey Wheat, Belgian Style Wheat Ale
- Long Face, Amber Ale
- Off KILTer, Scottish Ale
- Clone, Pale Ale
- Sodbuster, Stout Ale
- Gryphonbraü, American Lager
- Red Monkey, Root Beer
- Cy’s Red, Red Ale (brewpub exclusive)
- Lemontyme, Lemon Ale (seasonal)
Filed under: Olde Main Beers, Olde Main News, Restaurant & Pub | Tags: american craft beer week, imperial, iowa beer, Olde Main, olde main beers, pilsner, seasonals
As you may have heard, there are two new seasonal brews on tap at the Olde Main Brewpub. Both are birthed from the same crisp clean pilsner mother, and both share an 8.5%abv imperial heritage. This, however, is where the similarities end.
You see… these two were separated at birth. Two sides of the same delicious coin. One was brought up to enjoy the finer things in life. Carl, as he is called, was aged over a bed of dry hops which greatly influenced his character. With a sturdy white head on his shoulders Carl fills the nose with citrus, pine, and floral notes – a hoppy fellow to say the least with a clean refreshing finish.
The other brew, however, didn’t have such a hoppy upbringing. Since being exposed to the joys and excesses of oaked bourbon early in life, this brew turned to the dark side. Black Mamba, as he became known, took on the smooth, earthy flavors of charred oak as well as a spicy bite from an early existence soaked in bourbon.
Now that both have fully matured, Carl and Black Mamba have been reunited once again. Stop in and meet them for yourself on tap at the Olde Main Brewpub. And remember, at 8.5%abv, both of these beers are to be taken seriously. Please enjoy responsibly.
Carl (left) and Black Mamba (right) can be found at the Olde Main Brewpub for a limited time only.
Filed under: Brewing Process | Tags: iowa beer, Olde Main, spent grain, video
Launching a new video series! We share what happens to Olde Main’s spent grain, a brewing byproduct remaining in the mash/lauter tun after the mashing process. Watch now!
“Learning about Olde Main beer is a sign of maturing tastes. Today’s appointment: Spent Grain, Where Does it Go?”
We’ve got two new seasonal brews now available. The Elkman Milk Stout and Ye Olde Shillelagh Irish Red can be found on tap at the restaurant and brewpub. The Ye Olde Shillelagh is also available at the Old Chicago in the Quad Cities. Stay tuned to our Facebook and Twitter for announcements of new locations carrying these delicious brews.
Elkman, Milk Stout
The sweet character in this beer comes from lactose sugar added into the kettle and residual sugars left over after fermentation is complete. Roasted grains with chocolate, caramel, and coffee flavors are the flagship tastes with the sweetness uniting these flavors together to give a full-bodied, creamy ale with a smooth finish. This is a dark, deep, black colored ale with thick brown foam.
Ye Olde Shillelagh, Irish Red
This deep auburn ale celebrates the tradition of Irish Red Ales by providing the consumer with a complex, yet easy-drinking beer, characterized by moderate maltiness and low-to-moderate hop bitterness.
Filed under: Olde Main News
It’s a wonderful experience to be enjoying some Olde Main brews! Why not share that experience with the world? Head over to our Facebook page and post your pictures of Olde Main in our new Facebook album “Your Olde Main Photos.” There’s a pretty cool one up there now of an Olde Main growler that’s securely buckled up for a safe trip home! If you are a fellow tweep, include the #OMpic hastag and @oldemain in your tweets. We look forward to seeing your photos!
Filed under: Olde Main Beers
Listen in to 98.3 WOW-FM today at 3:20pm. Our marketing manager, Jill Haverkamp will be talking beer along with Ingersoll Wine & Spirits and Raccoon River Brewing Company.
Filed under: Olde Main News
Our brewers Big John and Puff visited Fellows Elementary School today for a lesson in the chemistry of root beer. Read the The Ames Tribune article.
Filed under: Olde Main Events
We’ll be out and about the state a lot in the coming weeks! Mark your calendars for these upcoming events!
- February 16 – Off KILTer Sampling at The Library on the Hill in Cedar Falls
- February 18 – Metro Opera Food & Wine Showcase at Marriott in Des Moines
- February 18 – Pour Over Poster Show at Mars Cafe in Des Moines
- February 23 – Ye Olde Shillelagh Irish Red Release Party at Old Chicago in the Quad Cities
- February 25 – Sampling and Cheese Pairing at Gateway Market in Des Moines
- February 27 – Beers to You and Gourmet Too at Five Sullivans in Waterloo
- March 5 – Beer ‘n Bread at Living History Farms in Urbandale
- March 22 – Business After Five Sampling at Seven Oaks in Boone
- March 24 – Twestival at Mars Cafe in Des Moines
Watch our calendar for more events.
Filed under: Olde Main News | Tags: brewery staff, iowa beer, iowa breweries, joe vanstrom, Olde Main, olde main brewing co.
L
et’s all make a virtual toast to the newest member of the brewhouse staff, Joe Vanstrom. We’re excited to have him part of the brewing team! Read this Q&A to get acquainted with the new guy making the beers you drink.
Tell everyone a bit about yourself.
I was born and raised in the great white north of Southern Canada (also known as Minnesota). After high school, I decided to head for the warmer climates of Ames to attend Iowa State. I received a bachelor’s degree in industrial technology: manufacturing processes and I’m currently working on my master’s degree in the same field. While being a student I discovered this odd fascination with this concoction known by some as beer. I couldn’t get enough of it and soon found myself wanting to learn more about this delicious nectar from the gods through homebrewing.
How did your first homebrew turn out? What style was it?
Golden Maple Ale, it was okay. We used a bad batch of yeast, so the brew turned out to be more of a carbonated wine that packs a bunch. I read an article that described a beer made with maple syrup and I thought that it was a genius idea that needed further exploration and research.
Why do you enjoy brewing beer?
It’s like being good friends with a very attractive young lady. You get to be near her all the time, and when you are, you feel invincible and refreshed. But instead of a woman, it’s beer.
What’s your favorite thing about working at Olde Main so far?
Taking brew showers, instead of water we shower in beer. Its what we like to call complete immersion into the industry and culture.
What’s your favorite style of beer?
Sweet, supple, full bodied ales.
What’d you do prior to working at Olde Main?
I played football for Iowa State. I was a safety coming in but they said I was too “fat”. Can you believe that? So they moved me to offensive tackle. I’ve also been working as a manufacturing lab TA at Iowa State. I run machines and make sure students don’t cut their fingers off.
What do you like to do outside brewing Olde Main beer?
Sports: football, baseball, hockey, college basketball, no NBA. Every summer I try to take a trip up to northern Minnesota into the boundary waters. And the usual: family friends and my puppy Tank. Traveling is a passion of mine, whether it’s domestic or abroad. I’ve been to Europe twice and Taiwan this past summer. I plan on traveling
to Germany this summer with a group of students and then stick around and study brewing in Belgium and try to collect as many little hints, tips, tricks and techniques on how to brew that fabled unicorn of brewing known as “The Perfect Beer.”
Filed under: Olde Main Beers, Olde Main News | Tags: brewpub exclusive, Chocolate Porter, Fatty Nichols, high proof beer, iowa beer, Iowa Brewery, iowa brewpub, Olde Main, olde main beers, Reindeer Fuel, Uber Pils
So, yeah… sorry. We underestimated how awesome you all are. We didn’t realize just how fast you folks were going to make the Reindeer Fuel disappear. So it’s gone… for now.
Please bear with us. We are currently rocking and rolling on another batch of Reindeer Fuel as we speak! As soon as it’s ready to go, you folks will be the first to know. You can still find the Reindeer Fuel at DG’s Taphouse in Ames, and we did get wind that El Bait Shop in Des Moines may have some also. Watch our Facebook and Twitter for confirmation, we’ll post there as soon know for sure.
In the meantime, please enjoy our other fine offerings including the new “Fatty Nichols Uber Pils” – the big beer with the big name. This 8.5% abv lager is named after Ames’ “weightiest resident,” George Nichols aka “Fatty.” In the early 1900′s he had his own side show at county and state fairs, weighing in at over 500 pounds and was reported to have a seven-foot waist line.
With a name like “Fatty Nichols” we had to brew a big beer. Citrus notes in the nose from American hops give way to a bold 8.5% abv lager with some spicy alcohol overtones. Warning this “fatty” sized libation should be handled with care. Drink in moderation.
Once again, we’re sorry. We’ll fix it. We promise. Come in and try the Fatty Nichols Uber Pils. We think you’ll love it!
Love,
The Brewhouse
Filed under: Olde Main Beers | Tags: brewpub exclusive, cider, iowa beer, Olde Main, olde main beers
Our hard pressed cider is back on tap at the brewpub. You may remember it from earlier this year. This dry English-style cider will not only refresh your thirst but will satisfy the ‘apple-a-day’ requirement. With tart hints of Granny Smith apples and a subtle sweetness, Hard Pressed will satisfy the discriminating cider palate.
Hard Pressed is made with apples grown and pressed at Deal’s Orchard in Jefferson, Iowa. The juice makes a short journey to White Oak Vineyards in Elkhart, Iowa where it is fermented with care by talented winemakers. Once fermented, the juice is transported to Olde Main Brewing Co. where final preparations are made before serving. Locally produced and fermented, you’ll be hard-pressed to find a better one.
