OK, beer lovers, I’m back with your rundown. Sorry it’s been a minute, but I’m back now with more beer news. Check it out.
While “Beerfest Organizer” isn’t Tyler Moles’s actual job title at Big Brothers Big Sisters of the Ozarks, it may as well be right now. Beerfest is one of the most important fund raising events for the local charitable organization, whose mission it is to help all children achieve success in life.
We spoke to Tyler about Beerfest, his role at Big Brothers Big Sisters of the Ozarks, and his street cred as a craft beer lover.
What is your title at BBBSO, and how long have you held the role?
Development Director – I’ve had this role for almost 2 whole days. For the 5 months before that I was the Development Officer.
This is your first year working with BBBSO and Ozarks BeerFest. How did you get involved with this organization?
I have volunteered at Big Brothers Big Sisters of the Ozarks events for a few years now. I feel very passionately that youth mentoring is one of the most important elements of building a strong community. By helping children realize their potential they can become productive and happy adults. This in turn helps them raise the next generation outside of the cycle of poverty.
Are you a craft beer nerd?
People that are overly enthusiastic about craft beer are not nerds. They are cultured.
Let’s establish your craft beer fan street cred:
What’s your favorite beer style?
I am a huge fan of IPA’s, but really for a beer to be good it mostly just needs to be a beer… and not have fruit in it.
Have you ever made beer at home?
A couple of times with mixed results. I’ve been told that the secret is to either know how to do it or to follow a recipe.
Let’s imagine you’re going to cook a steak on the grill at home? What are you going to drink with it?
Beer, of course. Responsibly. I can’t tell you the kind of beer. We have a lot of fantastic breweries that are awesome enough to come and help us put on Ozarks Beerfest. I don’t want to risk upsetting any of my beer brewing friends by naming a favorite. I will tell you that it’s likely going to be a local favorite (It’s an ale and it’s pale).
What experience do you bring to the event that you feel has been particularly helpful?
I’ve thrown a lot of parties and helped to put together events in order to try and make the world a better place. As a Sertoman, I have been involved with the planning of several awesome events, including Wingapalooza, Sertoma Chili Cook-off, and Cashew Craze. I am stoked to be able take what I’ve learned and apply it to Ozarks Beerfest. Make no mistake, this is a different kind of event, but I promise you that it is going to be out of this world.
What makes this year’s BeerFest different from the event in previous years?
More craft beers for one thing. We have a lot of new breweries represented this year. In addition we have more food, more games, we even have a stein holding competition lined up for your enjoyment.
We noticed that you set a limit this year on those VIP tickets. What’s the deal?
We’ve got some really cool things going for VIP’s so we want to keep the crowd down during VIP hours. By limiting the number of attendees during these hours, VIPs will be able to fully enjoy the VIP experience.
What are the benefits of purchasing VIP tickets?
We have some really cool breakout sessions lined up with the brewmasters from some of the breweries. We will be releasing more details shortly. These sessions will be only available to VIP ticket holders.
VIPs will get in 2 full hours early at noon. They will get an awesome commemorative mug. They will also get $10 in Beer Bucks to use on beer merchandise.
What do I get with my general admission ticket?
A general admission ticket will get you in to the event at 2:00 p.m. You’ll get an awesome pilsner style Ozarks Beerfest tasting glass which you can use to sample any of over 100 different beers.
Where can I see what breweries will be represented at this year’s festival?
We’ve got a very small handful listed on ozarksbeerfest.com . Really, I’m thinking of making people wait to see how massive the full list is. I want to make sure there are enough surprises to keep Beerfest fresh.
What food vendors will be there?
We’ve got tons of beer related food this year. Farmland is bringing in 1000 Boulevard bratwursts. Rold Gold is bringing in 1000 bags of pretzels. Rib Crib is bringing in barbeque. Garbo’s is bringing in pizza. You can check out some of the other awesome restaurants on ozarksbeerfest.com. That said, there will be more than what is listed on the website.
So I have purchased my ticket and I’m inside the event. What, besides beer and food, will I find inside?
You’ll find Beer Plinko, Beer Lovers Lane (where you can find merchandise from the breweries. We’ll have a few surprises as well.
What part of BeerFest are you most looking forward to?
5:00 pm when the event is over. That is when I can sample a beer.
Purchase your tickets for Ozarks Beerfest online or at Select Price Cutter Locations, Springfield Brewing Company, Mother’s Brewing Company, The Home Brewery, White River Brewery, and all Springfield Rapid Roberts locations.
For more info about the food and beer you’ll find at the event, make sure to check out ozarksbeerfest.com.
VIP tickets (200 available) are $50 per person and include the following perks:
- 2 hour early admittance at noon
- Exclusive breakout sessions
- Signature VIP Mug
$10 of Beer Bucks to spend on merchandise at the event
General Admission tickets are $30 in advance or $40 at the door. They include your own tasting glass and admission from 2:00pm to 5:00pm.
Memorial Day has come and gone, and so has our first ever Food Pairing Challenge. We at Beer Buzz were honored to have such great competitors in our first ever challenge, and think the results turned out incredibly well.
The theme of this Memorial Day challenge was grilling. Our competitors, Hy-Vee‘s Chef Marty Lowry and Frankaboutfood.net‘s Frank Reiter, were provided four beers around which they were asked to design a menu. The beers were provided in order of the courses, and they were asked to center their menu around a barbecue being held to celebrate the holiday.
Here’s a summary of the play by play, with the winner of each round. At the end of the post, vote on the competitor you felt had the best Overall Menu.
Tuesday, we launched our Memorial Day Food Challenge with Hy-Vee Stores‘ Chef Marty Lowry and FrankAboutFood.net‘s Frank Reiter. For the first course and background on the challenge, click here. For the second course, click here. For the third course, well, you know.
Beer #4: Mother’s Brewing Company – Three Blind Mice
For our final course, the dessert course, nothing says summer quite like ice cream. It’s a must when having a Memorial Day cookout. This dessert is going to be an easy one to toss together, so you can get right back to entertaining your guests, and tossing contraband Lawn Darts at your kids.
The beer that Ben put forward for this course is a bit of a curveball; I’ll explain. Typically, a brown ale is malty, with a roasty sweetness from that malt. However, Mother’s Brewing Company’s Three Blind Mice is NOT your Father’s brown ale! It’s a tip of the hat to three distinct beer styles: Irish Red Ale, English Brown Ale, and the German Altbier. The twist comes with the level of hoppiness that slips in from the ode to the Altbier. This makes it a bit more difficult to try to get a dessert pairing together. I had to play around and experiment with a couple of different techniques to overcome this bitterness, especially when reducing for a dessert sauce. Where there’s a will, there’s a way. By reducing an entire bottle down to about an ounce or so, and adding sugar and semi-sweet chocolate chips, I was able to bring the sauce to a palatable level. The vanilla ice cream brings the Ice component to the dish, and soothes any lingering bite from the sauce, which just takes on a dark chocolate character. The aroma of the sauce oddly struck me like toasted coconut. What’s a great marriage with toasted coconut and involves a grill? Yes, grilled pineapple! There’s our Fire component. For a base, I chose a shortcut: store-bought shortcakes. Build upon that foundation a grilled pineapple ring or two, a scoop of rich vanilla ice cream, drizzle with the Three Blind Chocolate Sauce, top with toasted shredded coconut. The levels of flavor that all work in harmony, give this dessert such complexity, yet it is so simple to put together.
You might say, “But, Frank, does it really go well with the beer?” Hell yes, it does. My test subject was my wife, who normally would shy away from such pairings… and I got a resounding thumbs up!
A great way to wrap up my menu, and gets keeps you from spending too much time on the food, and gets you back to enjoying your outdoor holiday!
It was truly a challenge to develop a dessert that includes a grilled component for this course. I had many ideas, but they were all missing… something? In order to unite the flavors and textures of this dish, I decided to make the Three Blind Mice into an ice cream, and voila! Grilled Banana Split. My menu shows chocolate and vanilla as ice cream flavors, you can make your own or get them from the store. You could also substitute another flavor of ice cream for the vanilla, like Heath toffee. I hope you have enjoyed our pairing exercise as much as we have! Enjoy this holiday weekend, and eat well!!
Recipes follow after the jump.
Tuesday, we launched our Memorial Day Food Challenge with Hy-Vee Stores‘ Chef Marty Lowry and FrankAboutFood.net‘s Frank Reiter. For the first course and background on the challenge, click here. For the second course, click here.
Beer #3: White River Brewing Company – Belgian-Style Table Rock Red
The Table Rock Red, a brew I have enjoyed a few times with family and friends! This excellent choice for our principal plate is paired with a Black and Bleu Beef Tenderloin Salad. The plate provides a variety of flavors and textures. Salty, creamy, spicy, smoky, all play well with the bitter and sweet notes of the ale, and enjoy it’s crisp characteristic against the richness of the dish.
The third course in this menu is our main event, the entrée. I’m going Mediterranean with this course. The beer is White River Brewing Company’s newly re-branded Belgian Style Table Rock Red. I love the addition of the Belgian yeast in the bottled version of Table Rock Red. It has a sweeter malty backbone, but the Belgian yeast provides that subtle spice, and earthy dryness. The creaminess of the tzatziki sauce is a great balance with the lightly spicy nature of the Belgian yeast. And the beer is bold enough to stand up well to the lamb. This burger will really mesh well with, and keep a congruency in the menu with, the couscous salad.
Recipes follow after the jump.
Beer #2: Boulevard Brewing Company Tank 7 Farmhouse Ale
Boulevard Tank 7 can be a bigger beer at 8.5% ABV. However, it is also a Saison, or Farmhouse Style Ale, which are typically dry, crisp, and refreshing. After all, Saisons came about as a thirst quencher for farm hands! Tank 7 has the typical crisp, dry character, while still supporting a nice, lightly sweet fruitiness. This very subtle fruit note will balance the slightly acidic tang of the vinaigrette in this salad. The crisp Saison yeast will also work well with the refreshing mint component of the salad, as well. This salad is a great make ahead dish, that can be prepared the day before, and provides less stress on the day of your backyard BBQ!
For the second course, I have redesigned ceviche to suit our grilling theme. Grilled sea scallops provide their own delicate sweetness, alongside the bolder pineapple, in a blend of Latin and island flavors. Both the dish and the Boulevard Tank 7 pairing manifest themselves in a blend of sweet and spicy, light but earthy, as we move forward to our principal plate.
Recipes follow after the jump.
Not too long ago, I had my good friend, Local Hy-Vee stores‘ Chef Marty Lowry, on my show to discuss food and beer pairing. We’ve done this a few times together, but this time we started discussing how beer and food pairing is inherently subjective and open to interpretation.
While there is science involved in pairing food with beer, it is largely an art form. As such, we decided to illustrate this concept by holding an experiment where we would have two people independently develop a menu based on a four-beer selection I make.
First, however, we needed another person. For that other menu, Marty and I decided to turn to food blogger and amateur chef Frank Reiter of Frank about Food.
Once Frank agreed (it did not take any arm-twisting, I assure you), I decided the challenge would be to pair the four beers I chose with a Memorial Day grilling theme.
I will post one beer with one course from each participant each day for the rest of the week. For each course, comment with which one you like best. We’d like to know which approach you think works best.
Next week, we’ll tally up the comments voting for each one and announce the winner by round. It’s not really a competition, but I think it will be interesting to see how it pans out.