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.

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)

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.

NEW LUNCH MENU ITEMS

Open Faced Sandwiches
Grilled Shoulder Tenderloin – Certified Angus Beef steak grilled then sliced and set atop lettuce, tomato and fresh mozzarella on grilled sourdough bread. Topped with fried onion tangles. $9.99

Traditional Sandwiches
Great Grilled Cheese – Monterey Jack, Cheddar and American cheese with avocado, red onion and tomato on grilled sourdough. $6.95 Add Ham or Bacon for just $1.00 more.

Blackened Chicken Pita – A 6-oz. chicken breast coated with our Cajun seasoning, blackened and served on soft pita bread with garden salsa, Pepper Jack cheese and cilantro sour cream. $8.75

Wraps
Fried Chicken Wrap – Lightly breaded strips of chicken filets, regular or buffalo style, served with lettuce, tomato, our ranch dressing and fresh parmesan cheese wrapped in a spinach tortilla $8.49

Pasta
Stir Fry- Your choice of tender strips of Angus beef, grilled chicken, or steamed vegetables sautéed with broccoli, tri-peppers and green onions in an apple soy glaze over steamed rice. $11.99

Blackened Salmon Pasta – Salmon fillet smothered in Cajun spices then blackened. Served over linguini with fresh tomatoes, green onions and our smoked chilpotle cream sauce. $12.99

Desserts
Red Velvet Torte – Layers of red velvet cake with vanilla pastry cream and chocolate ganache. $4.99

NEW DINNER MENU ITEMS

Appetizers
Jalapeño Poppers – Red Chili peppers stuffed with cream cheese, lightly breaded then fried, with ranch.  $7.99

Stuffed Ravioli – Fried beef and seasoned pork stuffed ravioli served with marinara and fresh shredded parmesan. $8.49

Warm Seafood & Spinach Dip – Fresh salmon, crab, shrimp and spinach served with fried pita chips. $8.49

Classics
Stuffed Chicken Alfredo – Spicy Italian sausage, caramelized mushrooms, wilted spinach and Monterey Jack cheese stuffed chicken over a bed of fettuccine. $16.99

Gourmet Cuts
Iowa Chop – 12-oz. Iowa Chop marinated in soy, lemon, apple and brown sugar then grilled. Served with potato spinach gratin and freshly steamed vegetables.  $17.99

Roasted Garlic Crusted Duck – Maple Leaf Farms roasted garlic crusted duck breast grilled to perfection then topped with a sun dried cranberry demi. Served with potato spinach gratin and freshly steamed vegetables.  $17.99

Angus Shoulder Tenderloin – 8-oz. Certified Angus Beef shoulder tenderloin rubbed with cracke pepper then grilled just the way you like it. Served with potato spinach gratin and freshly steamed vegetables.  $18.49

Vegetarian
Mediterranean Vegetable Pasta – Sun dried tomatoes, spinach, artichokes, green onions and feta cheese tossed with penne pasta in our zesty tomato sauce. $12.99

Vegetarian Crepes – Sautéed Oyster, Shitaki and Crimini mushrooms with tomatoes, feta cheese and wilted spinach rolled into crepes with champagne cream sauce and served with rice. $12.99

Dessert
Red Velvet Torte – Layers of red velvet cake with vanilla pastry cream and chocolate ganache.  $4.99

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?”

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.

• 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.

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.”

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

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.