March Beer Club: Iowa

Evil Twin Brewing

© Evil Twin Brewing

Evil Twin Brewing
Most Men Pursue IPA With Such Breathless Haste That They Hurry Drinking It
Hinnerup, Denmark | Brooklyn, NY

Double dry hopped IPA with Ariana, Citra and Callista hops. Strong citrus and sweet hop on the nose. Refreshing and soft medium-body. Crisp up front and dry finish. Cloudy, orange color, small head of foam.

BeerStyles: Hoppy & Bitter
Style: IPA
ABV: 7% alcohol / volume
Production: Brewed by Twelve Percent Beer Project


Evil Twin Brewing
IPA Is Not A Problem To Be Solved, But A Reality To Be Experienced
Hinnerup, Denmark | Brooklyn, NY

Triple IPA, double dry hopped with Waimea, Citra and Wakatu hops. Cloudy, golden orange in color.  Aromas of pineapple, grapefruit, orange, guava and caramel. Tropical fruit taste with toasted caramel and piney bitterness.

BeerStyles: Hoppy & Bitter
Style: Triple IPA
ABV: 10% alcohol / volume
Production: Brewed by Twelve Percent Beer Project

ABOUT THE BREWERY:
Evil Twin Brewing was started up “nomadically” in 2010 by Jeppe Jarnit- Bjergso. In 2012, Jeppe and his family decided to make New York City their home and join the burgeoning local beer scene. In 2016, Jeppe was approached with the opportunity to finally root his ideas & dreams and Evil Twin Brewing NYC was born. Evil Twin Brewing now exports to more than 35 different countries, is in around 35 states in the US, and brews at 5 different breweries around the world. Learn more here.

Fat Orange Cat

© Fat Orange Cat Brew Co.

Fat Orange Cat Brew Co.
Welcome to Harga
East Hampton, CT

“A Double IPA copiously hopped with Nelson and Motueka. We love this hop combination and hope we do May Queen proud. Don’t worry, she’ll be smiling soon.” – Fat Orange Cat Brew Co.

BeerStyles: Hoppy & Bitter
Style: Double IPA
ABV: 8.5% alcohol / volume
Production: Brewed at Twelve Percent Beer Project

ABOUT THE BREWERY:
Fat Orange Cat Brew Co. is a small, seasonal homestead brewery, that opened for tastings and growler sales/fills out of their barn in August of 2016. They now have the ability to produce Small Batch Beers and Large Batch Beers under their name, with the help of Twelve Percent Beer Project. Fat Orange Cat Brew Co. specialize in extremely high quality small batch recipes, and are making every effort to support and promote local agriculture. Learn more about their brewery here.

 


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February Beer Club: Iowa

BeerClubLogoEmpyrean Bottle ImageOmnipollo
Empyrean Double IPA
Sweden

A bold yet tropical Double IPA. Full of Nelson Sauvin, Galaxy and Citra hops. Soft mouthfeel, balanced bitterness but with a healthy, hearty dose of hoppiness.

BeerStyles: Hoppy
Style: Imperial IPA
ABV: 8.5% alcohol / volume
Production: Brewed at Dugges Bryggeri in Sweden
Can Artwork: Karl Grandin


Menelik BottleOmnipollo
Menelik Stout
United States

Menelik, or as it is also called, Menelik Mansplanation Stout, is a beer about listening, tuning in and being a counterweight to toxic masculinity. It has a ton of ingredients and a very difficult brew, so in a way, it is impossible to talk about without getting into some mansplaining yourself. Brewed with yellow raisins, coffee, vanilla, cocoa nibs, almonds, hazelnuts, nut mix, spice, milk chocolate and lactose sugar.

BeerStyles: Dark
Style: Imperial Stout
ABV: 11% alcohol / volume
Production: Brewed by Twelve Percent Beer Project in the USA
Can Artwork: Karl Grandin


Maz CanOmnipollo
Maz
Belgium

Omnipollo Maz (formerly Mazarin) is brewer, Henok Fentie’s take on a “thinker’s beer”. Rather than being big and indecipherably complex, Henok wanted to create something that would calm a hop yearning nerve without fuddling the brain too much. In his words, this beer is “a lavishly hopped ale with judicious ABV — an Extra Special Pale Ale, if you will”. This Pale Ale received a gold medal at the Stockholm Beer & Whisky Festival in 2013.

BeerStyles: Hoppy
Style: Pale Ale
ABV: 5.6% alcohol / volume
Production: Brewed at De Proefbrouwerij in Belgium
Can Artwork: Karl Grandin


Omnipollo Founders

ABOUT THE BREWERY:
Omnipollo® is a beer production company founded by brewer Henok Fentie and artist Karl Grandin in 2010 with a shared vision of changing the perception of beer — forever. They brew a plethora of styles to explore what beer has and can become. As a joint and equal partnership between a brewer and a graphic artist, their creative process has come to resemble the work shop of other pop cultural expressions such as music. Omnipollo® beers are always a collaborative effort and are brewed at breweries in all corners of the world. This approach means they stay curious, grounded and tuned in. Learn more here.


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January Beer Club: Iowa

BeerClubLogoIce Creamy White Chocolate PeachOmnipollo
Ice Creamy White Chocolate Peach
United States

Triple IPA brewed with Cocoa Nibs, White Chocolate, Peach & Lactose Sugar

BeerStyles: Hoppy
Style: Imperial IPA
ABV: 10% alcohol / volume
Brewed: By Twelve Percent Beer Project in the USA

Omnipollo FoundersABOUT THE BREWERY:

Omnipollo® is a beer production company founded by brewer Henok Fentie and artist Karl Grandin in 2010 with a shared vision of changing the perception of beer — forever. They brew a plethora of styles to explore what beer has and can become. As a joint and equal partnership between a brewer and a graphic artist, their creative process has come to resemble the work shop of other pop cultural expressions such as music. Omnipollo® beers are always a collaborative effort and are brewed at breweries in all corners of the world. This approach means they stay curious, grounded and tuned in. Learn more here.


New SensationStillwater Artisanal
New Sensation
United States

A double dry-hopped IPA, but translated to “International Pale Ale” for the range of ingredients and techniques used. European malts, domestic flaked grains, and Scandinavian Ale Yeast (Kveik) come together to create a hazy lush malt. This IPA is double dry-hopped with US Citra and Sabro hops, as well as German Hallertau Blanc and Australian Galaxy hops. It is bursting with citrus, coconut, and white grape with a floral bouquet, making for an elegantly elevated IPA experience.

BeerStyles: Hoppy
Style: IPA – International
ABV: 7.6% alcohol / volume


FrutariaStillwater Artisanal
Frutaria
United States

A collaborative project with Morada Cia Etílica from Curitiba in Southern Brazil, this beer will take you on a virtual trip to South America. Frutaria is a tropical fruit Gose inspired by the fruit markets of South America. It is loaded with ripe mango, guava, pineapple and passionfruit with a touch of sea salt.

BeerStyles: Sour, Tart & Funky
Style: Gose
ABV: 6% alcohol / volume

ABOUT THE BREWERY:
Stillwater Artisanal is the nomadic ‘gypsy’ brewing venture headed by Baltimore native, Brian “Stillwater” Strumke. A former internationally renowned techno DJ and producer who rather quickly made his mark in the home-brewing community for his often odd concoctions and unconventional brewing methods. Competitions often yielded wins in the more esoteric categories and his intricate use of herbs, spices, wild yeasts, and anything else he could get his hands on often came to judges with both intrigue and enjoyment. In 2010, after about 5 years of backyard brewing, Brian has taken Stillwater Artisanal Ales to the public. Traveling the world to collaborate with various breweries hand-crafting small-batch, authentic ales.


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October Cheese Club: Iowa

Cheese ClubApple Smoked CheddarCarr Valley
Apple Smoked Cheddar
La Valle, WI

This white cheddar is apple smoked and then hand rubbed with paprika. It has a light smoky flavor that balances very well with the flavors from the paprika.

WINE & CRAFT BEER PAIRING: Merlot and Shiraz grape wines will bring out the mature flavor of the cheese. For beer, reach for a Hard Cider or a Porter when pairing with this cheese.

WINESTYLES: Bold, Fruity, or Nectar
BEERSTYLES:
Dark and Roasty; or Fruity and Spicy

Carr Valley Cheese

Photo by Carr Valley Cheese: Apple Smoked Cheddar

ABOUT CARR VALLEY:

Owned and operated by the Cook family, Carr Valley Cheese Company is over one-hundred years old. Nestled amongst the rolling hills and lush pastures of central Wisconsin, they remain one of Wisconsin’s traditional cheese plants, famous for making cheese the old-fashioned way!

Carr Valley Cheese has won numerous awards over the years and continues to offer delicious and unique Wisconsin Cheeses. Certified Master Cheesemaker, Sid Cook, has won more top national and international awards than any other cheesemaker in North America. As a fourth-generation cheesemaker, he received his cheesemaking license when he was 16, and now owns and operates four cheese plants and eight retail cheese stores in Wisconsin. As a company, Carr Valley Cheese began in 1902, and today is best known for producing high-quality, artisanal aged Cheddars. Using cow, goat, and sheep milks, Sid enjoys creating new cheeses, and Carr Valley now produces more than 50 original varieties.

APPLEWOOD SMOKED CHEDDAR AWARDS:

  • 1st Place 2016 Los Angeles Int. Dairy Competition
  • 1st Place 2005 American Cheese Society
  • 2nd Place 2007 World Cheese Competition
  • 2nd Place 2012 American Cheese Society Competition

Maytag White CheddarMaytag Dairy Farms
7 Year Aged Cheddar
Newton, Iowa

This 7 Year Aged Cheddar has a robust cheddar flavor and an assertive tang that can be slightly acidic or even lactic. It showcases dense, fruit notes and a slightly earthy flavor. The aging process takes the cheddar from a smooth creamy texture to a drier, more crumbly style. This is the 2nd most popular cheese in America and is very versatile. Traditional food pairings include apple pie, or a salted caramel for a nice contrast.

HOW IT IS MADE:
Made from cow’s milk, Maytag 7 Year Cheddar has gone through the traditional process of “cheddaring” which involves stacking the blocks of cheese on top of one another to press out moisture. The aging process makes the recognizable cheddar flavor of this cheese even more pronounced and concentrated.  Typical “grocery store” cheddars only age 2-3 months, while this cheddar is aged for 7 years.

WINE & CRAFT BEER PAIRINGS: For Aged Cheddars with earthy undertones, look for the yin and yang. This cheese pairs well with hoppy bitters and dryness, like an IPA Beer and a Cabernet Wine; or full bodied red, stout, or scotch.

WINESTYLES: Fruity; Nectar; or Bold
BEERSTYLES: Dark and Roasty; Fruity and Spicy; or Hoppy and Bitter

Maytag Family

Photo by Maytag Diary Farms: Maytag Family

ABOUT MAYTAG DIARY FARMS:

In 1919 E.H. Maytag, the son of Maytag Appliance company founder F.L. Maytag, purchased a single Holstein cow to provide fresh clean milk to his children. E.H. quickly developed a passion and determination to breed champion Holstein-Friesian cows that could supply milk to the community while also winning blue ribbon upon blue ribbon at livestock shows across the United States.

Cave Wheels

Photo by Maytag Diary Farm: Cave Wheels

Upon E.H.’s death in 1940, his sons Fred and Robert Maytag assumed leadership of the farms and Fred pursued his idea of creating a uniquely American blue cheese made from cow’s milk. Maytag Dairy Farms collaborated with Iowa State University to pioneer the first great American blue cheese that would compete with classic European cheeses such as Roquefort, made from sheep’s milk. The cheese plant and caves were completed a year later, and the first wheels of Maytag Blue Cheese were formed in October of 1941. Fred’s son Fritz Maytag assumed leadership in 1962 and helped guide the small family company for the next 50 years. In 2003, Fritz was awarded the James Beard Foundation Outstanding Wine, Beer or Spirits Professional, and in 2008 won the Beard Foundation Award for Lifetime Achievement. Fritz now serves as Chairman Emeritus and a director with his brother, Ken Maytag, and their sister, Martha Maytag Peterson.

Today, Seventy nine-years after the first wheels of Maytag Blue Cheese were made, the family tradition continues. Each wheel is handcrafted on the family farm in the rolling hills of central Iowa. Maytag Dairy Farm is still owned and operated by the grandchildren and great-grandchildren of E.H. Maytag. His legacy is the pleasure and joy taken from good food shared with people you cherish.


Monthly Cheese ClubDon’t let your Wine Club go home alone!

Join our Cheese Club and bring home a match made in heaven!

If you enjoy pairing cheese with wine, this is your club!  Each month you’ll discover specialty and artisan cheeses to pair with your Wine Club. Monthly cheese selections are chosen by your local WineStyles participating location. It’s the perfect opportunity to Taste, Learn and Enjoy® amazing artisan cheese every month! Only $19.99/month and your wine won’t be lonely!  Click to learn more >

August Beer Club: Iowa

Memba Berries
Marto Brewing Co.
Member Berries
Sioux City, Iowa

Oh I memba! Kettle sour brewed with raspberries, blackberries, and cherries. Featuring a medium mouthfeel with moderate acidity, while remaining balanced with a massive amount of the three fruits. Contains lactose.

BeerStyles: Sour, Tart & Funky
Style: Fruited Sour
ABV: 6.8%


Smell of Money
Marto Brewing Co.
Smell of Money – DDH Sabro
Sioux City, Iowa

Smell that? That’s the smell of money, and hops are expensive! This Hazy double dry hopped DIPA (Double India Pale Ale) showcases double dried Sabro hops with notes of coconut, apricot and citrus.

BeerStyles: Hoppy & Bitter
Style: Hazy Double IPA
ABV:
7.9%

 

ABOUT THE BREWERY:
Marto Brewing Co. is an Iowa craft brewery and taproom featuring world class beer and wood fire food. They have a passion for brewing a wide range of beer styles, and will experiment with just about any flavor in search of the next best beer. At Marto Brewing Co., you will find the classics alongside new modern styles, but their favorites reside in their hazy IPAs, wild fermented sours, and massive barrel-aged stouts.  Marto’s lineup changes often, with some tried and true staples that are always on tap. You don’t want to miss their selections!

Smell of Money and Member Berries

Beer Club: Iowa

Bridge Road BrewersBridge Road Brewers
Mayday Hills

Australia

Built upon an IPA base and features as-yet-unnamed Aussie hop variety HPA-016. Aroma wise, the fruits of the foeder delivers cooked or ripe citrus on the nose, with lemon and lime trying their best to smother the Bretty characters lingering within.  The hops are more potent on the palate, with citrus zest, a little resin and what appears to be blackcurrant and licorice lurking inside the cloudy, deep copper liquid. 

BeerStyles: Hoppy & Bitter
Style: Foeder Fermented Fruit Beer
ABV: 6.5%

ABOUT BREWER:

The Bridge Road Brewers story begins in 2000, when 21-year-old Ben was a budding young winemaker.  Initially trained as a viticulturist and winemaker, his head turned in the direction of craft beer during a working stint in the Margaret River wine region.  He studied brewing at the University of Ballarat and renovated his parent’s shed to a brewery, bar and tasting room and bottling line. Bridge Road Brewers have continued growing since 2005 and now employs around 40 people, most of them in Beechworth. 

 

Carakale Imperial Red AleCarakale Brewing Co.
Imperial Red Ale
Amman, Jordan

Carakale’s Imperial Red Ale is ruby in color, aromas of dark fruit like cherry and plum, also has aromatic notes of toasty sweet caramel.  Flavor rich of melons and dark caramel with hints of dark fruits, full-bodied, dry and light on bitterness.  Brewed with Data molasses.

BeerStyles: Malty & Sweet
Style: Imperial Red Ale
ABV: 7.5%

ABOUT BREWER:

Carakale, the first family owned microbrewery in Jordan.  Located in the beautiful Fuhays Canyon, producing handcrafted ales from the finest ingredients with respect and love for beer.  There are lots of roots to beer in the region and Carakale is trying to revive that history. Beer was discovered in Mesopotamia, and its written history was recorded in ancient Egypt.  Each Carakale Brew is handcrafted using only the best ingredients, imported from Europe and the U.S., in order to provide the perfect concoction of flavor and aroma. In addition to the rich smell and taste of these hand-crafted ales, Carakale’s inclusion of actual green hops – opposed to commonly used concentrate or essence – adds an extra element of flavor and aroma. Carakale is committed to keeping it natural, never using foam enhancers, malt extract, hop concentrate, enzymes, chemical preservatives or malt substitutes such as rice, corn or cheap adjunct. Each of their beers are made to be packaged and drank as they are produced – they do not practice high gravity brewing or cut beer down with water prior to packaging.

Sangria sourEdge Brewing
Sangria Sour
Barcelona, Spain

A year in the making and after many trials, Edge Brewing selected a unique souring strain as part of a double fermentation process, and a blend of summer fruits to create this vibrant Sangria inspired sour ale.  Deep pink in color, with ripe tropical fruits and berries combine with a hint of licorice and sour characteristics, with a lasting finish that is tart and juicy. 

BeerStyles: Sour, Tart, & Funky
Style: Fruit Ale
ABV: 6.3%
Hops: Crystal
Malts: Pale, Wheat, CaraPils, CaraHell, Oat Flakes

ABOUT BREWER:

Edge Brewing was established in Barcelona in 2013 by two Americans who were so eager to join the craft beer revolution in Europe that they brought a brewery.  Combining finely engineered American brewing equipment, the best ingredients available and many years of brewing experience, they are now making fresh, genuine, American craft beer for the local market.  Their new brewing home is located in one of the worlds most exciting cities, in Barcelona’s edgy Poble Nou district. Edge Brewing was named the top new brewer in the world, as well as top brewer in Spain.