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A House IPA & Wheels of Soul

Our newest beer is going by the name, House IPA. Ever since we bought our new forever home in downtown Rogers, we’ve been promising you more taproom-only beers.

In the spirit of adventure, experimentation and growth, we are just now beginning to fill our new taps with fresh new small-batch beers. It’s our goal to have a new IPA frequently, to continue our Farmhouse and Saison brewing, and to push our selves into new barrel-aged territory.

We’ve said it before, but every time we undertake an experiment, or intentionally push our processes, we alway come back to the table with something new to drink, and sometimes a new method, or hop combination to play with in the future. It’s R&D. It’s specialty beer. It’s science for beer’s sake. And with our first House IPA, there’s a little something extra special about it.

This House IPA will pour under a different tap handle than our regulars... Fashioned into the neck of a guitar and emblazoned with the logo for Craft for Causes, every House IPA sold will raise $1 for Mr. Hollands Opus, a foundation whose mission is to get instruments in to the hands of underprivileged children.

We are one of 40+ breweries taking part in this nationwide fundraising effort. Each brewery participating is located along the tour of the Tedeschi Trucks Band and the beers are being released to coincide with the tour’s arrival.

The Rogers show, on 7/25 at the AMP features the world-famous Trucks band alongside Ozark favorites The Wood Brothers, and one of this marketing directors all time favorite bands: Hot Tuna!

“At each stop on the tour, local brewers are teaming up with Craft For Causes to create special brews with proceeds benefitting Mr. Holland’s Opus, a charity near and dear to TTB’s heart that works to promote and preserve music education across the country.” - TTB website.

This House IPA is unfiltered and of similar ABV to our Ozark IPA at 5.7 ABV. “We’ve been so bogged down trying to keep your glasses full, it’s really nice to start producing more specialties in the new space,” says Andy. A cousin of the Ozark IPA, House IPA finishes clean, leaving a brief punch of bitterness on the tongue.

It doesn’t, however, linger and so again keeping you coming back for another sip, another sip, and then another glass.

Available beginning Thursday, only in our taproom in pints, flights & growlers.

Stop in for a pint, and make sure to take a look at the amazing work Mr. Holland’s Opus does across the country getting instruments into kids’ hands.

Craft for Causes:

http://craftforcauses.org

Tedeschi Trucks Band:

http://tedeschitrucksband.com/wheels-of-soul-2017/

Neal Family Farms Blueberries & Honey + Ozark Belgian Golden

A few years back the Neal family moved to our area. With extensive background in agriculture and a plot of land, they set to growing the small farm they already had in Rogers. Consisting of mostly blueberry rows of several different varieties, the Neals opened their farm to the public as a u-pick farm as well as offering pre-picked gallons of blueberries. The farm has since grown along with the number of varieties offered.

(Neal family from their FB)

Our first experience with working with blueberry was two years ago. Jesse spent hours and hours in the brewhouse with a final yield of about 10 gallons of beer. Marty spent hours tweaking how the berries would be used in the beer. We joked about the absurdity of spending so much time on so little volume, and so decided to bring back the blueberry experiment.

Being huge fans of the Neals and their farm, wanting to revive the experiment and our recent increase in size meant more taps for more beer and so Jesse and Marty dug back into 2015's notes for the perfect recipe. Our goal is similar to most of our beers, for the beer to build over several sips versus a heavy handed introduction to the entire beer in the first sip... in a word, 'nuanced.'

Blueberries are tricky beasts. A handful of berries might contain a half-dozen different flavors and textures from the crop. Often, each berry is different from the next, and so to us, the general blueberry flavor tends to build in the aggregate.

Last week brewers Jesse and Brant and Marty set out for the farm, 4 miles from the brewery. Andy stayed behind to monitor the mash and in two hours the three picked three gallons of fresh berries. Given an option by Mary Christine between two different varieties of berry, the three set out on the less-sweet of the rows, but finished the picking in the sweeter row of berries.

For our Ozark Belgian Golden ft. Neal Family Farm Blueberries, a blueberry concoction is then created from the fresh berries with honey from the farm, then added subtly to a traditional Belgian style ale.

(Side by side: Belgian Golden on left, Belgian Golden ft. Neal Family Farms Blueberries on right)

The color of the beer is as dramatically changed as the flavor, and she pours a beautiful violet color. The fruity nose of the Belgian is faintly tucked into the fresh berry aroma. The first sip is slightly sweet, with a juicy finish. The beautiful freshness of the berries build on the tongue, and the dryness of the Belgian sets you up for the next sip.

Available throughout blueberry season (about another month), our Belgian ft. Neal Family Farms Blueberries is available in our taproom in tulips and flights and while supplies last, served with a side of fresh berries from the farm. This beer isn't packaged or available in growlers, so we'd suggest you get on down and pair one with Tyler's Craft BBQ (Thurs - Sun) soon.

Our Belgian's subtle fruitiness, already built to pair with a variety of food, beautifully dovetails with the flavor of the fresh berries. The light aroma of grain and fruit gives way to a refreshingly crisp and slightly sweet beer.

(Jesse taste tests a berry.)

(Mary Christine welcomes OBC to row 9, our spot for the day.)

The Neal Family Farm is located at 1246 W Laurel Ave at the south east end of Rogers. Check their FB page or call them for picking times or to arrange a pickup of pre-picked gallons. Their number is 479.659.1750. The map below should do less to confuse you than guide you, but if that’s not the case just dial up the ol’ google.

(Though not a google map, the function is the same. We’re about 4miles from Neal Family Farm.)

See y’all soon!

Welcome! This is a Simcoe Farmhouse

(Simcoe Farmhouse next to stainless steel)

Our first batch in our new space is ready to share. About two weeks ago, the licensing gurus in the state importance apparatus granted us the authority to begin brewing in our new space! Brant and Jesse immediately set brewing our first Farmhouse of the summer.

(Tanks lined up in the light of our new brewery)

Friends of OBC know we love the Farmhouse and Saison styles, especially in the summer. The truth is we brew these beers selfishly, as they are the beers we crave in the hot summer months, after a long day's work.

(Simcoe Hop: Photo cred; YCH hops.)

Built entirely upon a foundation of Simcoe hops and the gentle malt characteristics of Vienna and Pilsen malts , Simcoe Farmhouse is a traditionally rustic ale with a modern, American hop, and a few modern techniques. Not a hoppy beer, this beer was kissed with the most delicate of hops after fermentation to balance its subtle bitterness.

(Carbonation sorcery)

A clean, lemony and herbal nose greets you with a smile. Unfiltered, hazy and yet crisp and dry, Simcoe Farmhouse reveals aromas of fruit juice as she warms up to you.

(Brant in B&W boiling)

At 5.5% abv, and a low bitterness, the complexity of flavors in such a simple package is what is so exciting and keeps you coming back for another sip.

Available on our taps beginning today, and to accounts next week.

Cheers!

Name: Simcoe Farmhouse

Style: Maine Farmhouse

ABV: 5.5%

Hops: Simcoe

Grain: Pilsen, Vienna

Yeast: OBC house Saison strain.

Available in pints, flights, half-pints and growlers to go.

Introducing: The Brick Buster

Courtesy of our new friends and partners over at Phat Tire Bike shop, the Brick Buster is a state-of-the art cruiser built by the highly regarded craftspeople at Electra Bicycle Co. of Encinitas, CA.

The bike is bright, Phat Tire, red and expertly adorned.

The bike’s trademarked centerpiece was replaced and replicated by Scott over at Phat tire to include both of our logos and the bike’s official moniker.

An official rack was added to the front... It holds exactly one case of Ozark Beer (not sure about other brands).

A beautifully crafted rack on the back is perfect for picking up those big pizzas from The Rail, or carrying a load of sandwiches from Hammontrees back to the brewery.

The Brick Buster, and her tan rims and trim, bright red paint and sleek stainless steel perfectly matches our taproom. As soon as we have city approval to begin hanging things on our walls (related to our water flow issue), The Brick Buster will have a prominent place on our wall in the taproom. Currently plans are for staff to use the bike to make quick pick ups for the business, tiny drop-offs, and eventually for non-drinking guests to borrow and pick up food from our local restaurants.

Mega thanks to Scott and Brandy at Phat Tire for gifting us this amazing bicycle, and for personalizing it with such impressive craftsmanship. We look forward to working more together and we’re excited to see where our friendship takes us!

BDCS WEEKEND!

It's that time again... when our Bourbon Double Cream Stout, or BDCS is awoken from her deep, dark winter slumber. The contents of around 30 or so barrels are blended with care to ensure the most even representation of the beer. Our Bourbon Double Cream Stout is then slowly carbonated and allowed to condition cold for a few days in her brite tank. After some time, the blend is then canned and kegged and prepared for sale.

Below are some release notes, additional events, and some more information about this dark and seductive brew that has brought so much attention Arkansas’ way and more generally, to Arkansas beer. Firstly, if you haven't been around lately, we're in our new home! So this year, we'll be celebrating at 109 N. Arkansas St. in Rogers. We are so proud of BDCS, from Andy, Jessey and Brant who brew it, all the way to our taproom staff that treats beer with the respect it deserves and works for a perfect pour every time. We are truly honored to share it with you.

Friday: 5/5/17 : 7pm.

Ticketholders to Friday night's release party will be welcomed into our space around 7pm. As in past years, we will focus on getting everyone their pour and commemorative glass of BDCS '17 or Onyx BDCS '17 first. Once the majority of our guests have received their pour and glass, we will begin pouring pints and flights of BDCS 2017, Onyx BDCS 2017, BDCS 2016, and BDCS 2015. Flight quantities are limited and will be poured until we run out. Our goal is to make the same flights available on Saturday as well.

This year's food from James and Susan at Tyler's Craft BBQ is an amazingly crafted taco. With pork and beef smoked over barrel wood from a BDCS barrel, a pico de gallo with from our Belgian Golden, an avocado salsa made with our pale ale served on fresh tortillas from James' favorite tortilla shop in San Antonio, Texas (small state south west of us.)

After guests have settled in, we will begin selling 4pks of BDCS 2017 for purchase of up to (3) 4pks per person.

As in years past, Onyx Coffee will be available for guests as they leave.

Saturday: 5/6/17 : 11am.

For Saturday's public release, we will be selling 4pks out of our southernmost garage door. We will make the line's starting point apparent Friday night. Look for the sweet sign printed by local printing rockstars Broadaway Printing.

In order to ensure fairness, and as many people as possible can buy BDCS, especially our new neighbors who want to know what all the fuss is about, the same limit of (3) 4pks per person per day will be in place. Please refrain from bringing cans of BDCS into

While supplies last of our limited back-catalogue, we will pour pints and flights of BDCS 15 - 17 and Onyx BDCS 2017.

Parking and food:

The attached map is a good, but not exhaustive list of some available parking near our brewery. The lot on the west side of our building will most likely be closed Saturday for any line that might form for BDCS. Please also note we have removed our south lot from the earlier parking list. City water construction in our alley has us blocking off that space for a few weeks to come.

Restaurants like Parkside Public, The Rail, Hammontrees, and Levi's are all within walking distance of our brewery. We highly recommend each of them!

Activities!

Once again, one of the coolest things to us about releasing BDCS is all the beer travelers from near and far that come to visit. This year there are people from no less than 40 different cities in the US and Canada. Aside from meeting each other at our space during the release, we'd love to suggest a few things to do while in town that might get them more acquainted with Arkansas beer.

Brewgrass Festival:

Over 10 Arkansas breweries, and several local musical acts combine for this 2nd year festival down in Fayetteville on Saturday. It's a great chance to soak up some of the sounds of the Ozarks and to try some beer from around the Natural State. More information can be found at:

https://www.facebook.com/events/623448151182867/

Catty Carnival:

Presented by maker collective CattyWampus Indie Craft Show, the Catty Carnival will take place alongside the Brewgrass Festival on the Washington County Fair Grounds on Saturday. Come for the beer, stay for the pony rides. More information at: https://www.facebook.com/events/1083449745093932/

Arkansas Brewers Guild Tap Takeover:

Another chance to sample brews from all over our state, the brewers guild tap takeover is always a great chance to meet brewers and drinkers alike from across the state. A fundraiser for our guild's legislative efforts, this weekend's meeting is being held at fellow Rogers brewery, New Province. More information at:

https://www.facebook.com/events/1312670958817180/?active_tab=discussion

Safe travels to all those traveling, we hope you have a wonderful trip. Cheers to beer!

Introducing: Ozark Weissbier

Our newest beer is also our first foray into 'wheat' beer territory. Ozark Weissbier is based on a traditional German Hefeweizen, brewed with slightly more than 50% wheat, hopped with the German hop Hersbrucker, and pitched with a Bavarian yeast strain.

At 5.2% ABV, Ozark Weissbier is unfiltered, and in a sense, 'batch conditioned.' Many common hefeweizens are 'bottle conditioned,' meaning a small amount of yeast is added to the bottle before it is capped. The effect is that the flavor continues to develop over time in the bottle, meaning more complex flavors and a freshness element that is impossible in pasteurized and totally filtered beers.

As we don't bottle our beer currently and do not can the majority of these small batches, yet wanted the beer to further develop, the entire batch of beer rested on a bed of yeast for a few days after fermentation. This sort of 'batch conditioning' brought characteristic notes of clove and banana to the fore.

The yeast was pulled from the tank and the beer has been conditioning cold for nearly two weeks in kegs.

Now on tap, Ozark Weissbier pours a hazy gold, with a thick merengue like foam. It has fruity, bubble gum like aromas, with notes of fresh banana and a slight spice. The finish is dry, and even the most seasoned of investigators will have trouble uncovering much bitterness in her with an estIBU of less than 20.

The recipe for Ozark Weissbier was developed chiefly by our brewer, Brant Bishop. Though Brant has been an invaluable member of our team for some time now, this is his first 'pet project,' as he divined the direction of this beer from start to finish.

Weissbiers are traditionally refreshing, and can be drunk any time of the day. Brant's is no exception, and he paraphrases famed foodie and brewer, Garret Oliver, when he says, 'this beer could be your brunch, or be with your brunch.' Earlier in the process, when this writer asked Bishop what was behind his desire to brew this style of beer, the wise ultra-runner simply said, 'cause I like them.'

Ozark Weissbier is on our tap beginning today, and is currently being distributed to accounts. So with spring at our doorstep, and sun shiny days ahead, join us for a glass of pure refreshment! Cheers friends!

Ping Pong for Paws 2017 Recap: $22k raised for our four legged friends.

On a sunny afternoon in late Februrary, we hosted and sponsored the third annual Ping Pong for Paws tournament benefitting the Humane Society for Animals of Rogers. Master of Ceremonies and chief architect of the afternoon, Sean Zupan has for a third year created a one-of-a kind event in our lovely little downtown.

Building on previous years' success, Zupan, OBC and crew have grown the event to include hundreds of locals, dozens of teams, and nearly 50 local sponsors.

The silent auction this year was the most epic our space has ever hosted. Items from giant televisions to bikes to GoPros, furniture sets, drones, soaps and coolers helped raise a large portion of the funds.

As usual, we donate our profits for the day and this year several businesses donated cold, hard cash to the fundraiser.

The grand total this year was $22,000 dollars raised. Again, one of the most important aspects of this event is that nobody profits except for the Humane Society. Zupan doesn't take a cut, his crew volunteers, we donate space, labor, insurance, legal, some promotion, $1 back from every pint sold.

News crews and reporters mingled with locals and local celebs. Delvis, who may or may not be the living reincarnation of a famous rockabilly musician from Tupelo, MS performed for the crowd as well.

Costumes, beer, competition, music and BBQ from the taste gurus at Tyler's Craft BBQ once again came together under the banner of a great cause. Start practicing for next year, and be sure to sign your two-person team up for the most absurd fun Downtown Rogers has to offer.

For more information on the Humane Society for Animals in Rogers, visit:

http://humanesocietyanimals.org

Construction Update

We’re still plugging away at building out the new space. Over the last couple of weeks the office walls and ceilings have been finished. Yesterday, they were painted. We are building shelving for our merchandise and glass racks that will go behind the bar. Sinks are ordered and keg coolers are on the way. In the brewhouse, Andy and Coby have been tirelessly working on a number of things. The floor drains are complete, a major task involving several hundred feet of coring and cutting of concrete, laying of drain pieces and the plumbing to the city.

The mill house, a new bathroom and the boiler room have been framed out and electricians have been busy hanging conduit in the brewspace.

Glycol supports, which hold the lines of coolant that keeps our beer cold have also been installed.

(Glycol supports)

(New offices)

Yesterday the cooler was finished with the condenser being hung above the nearly 20 ft tall structure. Next week we’ll stand up our newest 60bbl tank and continue work in the taproom sealing the bar and oxidizing strips of metal for the front of our bar. Bar seats have been ordered and our tables have arrived. Fresh from a German beer hall, the tables were imported in a shipping container and a test of the table in our current space proved the value and sturdiness of these beautiful tables.

(Lacie, Ash and Jose test out our new tables.)

Foster spent a good chunk of last week sealing their character under a coat of sealant and placing felt strips on the bottom of each table and bench.

We’re also continuing to work with one of our favorite local sign painters, Olivia Trimble. We’ve hired her to paint our name and eventually logo on the massive wall facing Arkansas street. Here’s a mockup of what we’re thinking:

(Artist’s rendering of initial sign painting.)

As we work towards opening, we are so thankful for the leadership in Rogers that has helped us through some truly frustrating setbacks. We are surrounded by talented, hard working people in this town, and their work is almost ready for you to enjoy. While we don’t have a date to announce yet, we will soon, so stay tuned for more updates from our new home!

#RogersRocks DTR ARBeer CraftBeer BuiltByBrewers

OBC commissions local artist Olivia Trimble for series of wall paintings.

(6pk of Ozark Beer Co.’s American Pale Ale designed by Blk Box Labs.)

Ever since opening, OBC knew that art was as much a part of brewing as science. We have a deep passion for the arts and hope to further and empower artists in our area as much as we can. For our can designs, we work with Blk Box Labs of Fayetteville who can take a concept and turn it into a true work of art. Their craftsmanship and attention to detail has earned our can artwork national attention... sometimes before the beer is even tasted!

(Olivia and Billy discuss the project before the former sign.)

Almost immediately after finishing the design for our American Pale Ale can featuring an elk, we knew the design must be shared beyond the can. Posters were ordered and soon a T-shirt company came to us ready to print it onto shirts. Stickers were made and the logo became the image on our first coasters. A friend of the taproom painted a beautiful rendition of the elk onto stained wood.

(Step one was a fresh coat of black paint.)

The next step was to see it painted in life sized glory in a prominent, well lit location. Dickson Street Liquor was a perfect fit. One of our first can accounts, DSL has been carrying our cans since the beginning. We approached them about the project and they seemed as excited as we were. We then approached Trimble, sought city approval, and then did a mock up for Billy, owner at DSL. Once the pieces came together, Trimble began the four day project of stenciling out the image and painting it in during uncharacteristaclly warm days in February.

The finished wall is striking. 8x10ft and located along one of the most iconic stretches of street in all of Arkansas.

The design was stenciled onto the wall and painted in over the following few days.

Trimble’s next project is the wall outside of our new space at 109 N. Arkansas, where we are planning to move into soon. From there we hope to find other walls in Rogers and around NWA to paint our remaining logos onto.

The art of sign painting is as old as signs themselves. Trimble is a dedicated student of the craft and has gained attention far and wide for her work. A sign like this could easily last 100 years. Working with artists and craftspeople to create something beautiful that lasts is important to us at OBC, and this project brought together all of that under the banner of public art and great beer... what could be better?

Follow Olivia’s work at @sleetcitywoman .

Dickson Street Liquor is located at

241 W. Dickson in Fayetteville

More about Blk Box Labs can be found at:

http://blkboxlabs.com

Old Friends Brew a Fresh Beer: Marty from OBC and Brian of Renegade Brewing team up to brew two Scotch Ales.

Last week Marty and his trusty, impressive, practical, promotional and inspirational plastic friend, Mark Buffalo headed towards the mountains to brew a beer with an old friend. Brian O'Connel, owner and founder of Renegade Brewing Company in downtown Denver reached out to us a few weeks back hoping to reconnect over a brew and some beers in their sunny space on 9th Street in downtown Denver.

(Amy and Brian of Renegade Brewing)

Marty and Brian have known each other since their totally tame college days at the University of Arkansas nearly one million years ago. Brian moved to Denver to build Renegade and Marty moved back to Chicago.

Over the last few years, the two have remained in contact and planned a brew day together for a great chance to catch up and spend some time together. They first settled on brewing two beers, a higher ABV and lower ABV version of the same beer, a "Rocky" and "Ozark" approach. Brian suggested a Scotch ale, and it was a natural fit. We brewed the beers as a 'partygyle' style ale, which generally means two beers brewed from the same mash.

The brew is part of Collaboration Fest, a large Colorado beer festival that acts as a fundraiser for the Colorado Brewers Guild. Over one hundred beers are offered by Colorado breweries that have collaborated with other breweries, sometimes out of state.

Such fundraisers are important for our industry, as our state and national Brewers Guild is our legislative voice and guidance during this time of great craft expansion. Colorado's guild has long been a trendsetter, and many state guilds take cues from their leadership and experience. Needless to say it was an honor to be asked up to brew.

Brian himself is on the board of the guild in Colorado with a focus in governmental outreach.

When Brian and Khara (wife and Marty's friend for over 20 years) opened Renegade, they were the 9th brewery in the city. Today, almost six years later, there are over 100 breweries in the city. They brew clean, beautiful beer with a similar approach to OBC’s. Their year-round line up is what Brian refers to as "fridge beer. We want to be a reliable six pack in your fridge when you get home." We certainly share that philosophy.

Marty cut across Kansas with Mark Buffalo and slipped into Denver Thursday afternoon of last week. Brian welcomed him with a beer at the taproom and planned their arrival for the next morning.

(Mashing in: The largest mash in Renegade’s history... and those cats brew a triple IPA...)

Heading up Renegade's brew team is Max Filter and Amy Soete. Max, a Minnesota native was excited throughout the day as he was purchasing equipment for his start up brewery underway back home. Amy, who has brewed for Renegade for a year and a half is taking over as head brewer and ran the second half of the day. Her addition of a peat smoked malt was the kind of touch that makes everyone so excited to try the final batch.

The first beer was mashed in around 7 am and the second sometime around lunch. Graining out filled nearly all their grain barrels with the most delicious smelling of steaming spent grain. Hopped only during the boil, Brian and Marty's friend Double C hopped the first batch.

This batch was brewed specifically for the Collaboration Fest and for some light distribution in Denver. The two beers will be offered side by side in the Renegade taproom immediately after the fest on 3/25/17. As neither brewery distributes in their respective states, this batch will stay in Colorado. Here's to hoping for an Ozark version of the same beer and process!

Congrats to Max on his new space and to Amy for the new head brewer position, it was great to work with you!

More information on Renegade Brewing can be found at:

http://renegadebrewing.com

Information about and tickets for Collaboration Fest can be found at:

http://www.collaborationfest.com

(PS: Voodoo Donut’s donut game is on point.)

BDCS 2017 - The Bourbon Soaked Brownie Returns

It’s back, our big, smooth, chocolaty, roasty, bourbon barrel-aged imperial cream stout, BDCS, or Bourbon Double Cream Stout, 2017. In years past, the batch has been released in Feb and March. This year, barrel sourcing found us putting the beer into barrels six or so weeks after ‘14, & ‘15′s barrel fill dates.

This year’s ticketed release party will be held at 7pm on May, 5th in our new space. (Link and details below.) 4pks go on sale to the public the following morning 5/6/2017 at 11am.

This year’s release is a touch later than the past, in part related to another development this year, our move into our permanent home at 109 N. Arkansas in beautiful downtown Rogers. The new space, the historic, former flour mill located just east of the tracks in downtown, has undergone extensive renovation over the last few months as we prepare for the move. Additionally, a handful of setbacks in the permitting of such a unique space led to BDCS’s delay this year. So in order to guarantee we won’t be partying on broken concrete and dusty floors, we have settled on May 5th as the safest date closest to when the beer is ready.

With that said, she is as bold and beautiful as ever. We are lucky enough to have found a reliable source of barrels that have stayed the same since the beginning. Each barrel held Kentucky Bourbon for between 6 & 12 years. Their oak, char, toastyness and of course notes of bourbon combine with the deep chocolate and coffee notes of the beer before it rests in barrels. In other words, the barrels are not just storage vessels, but an added flavor.

As per tradition, the following day, Saturday the 6th, we will be open to the public to sell the remaining packaged BDCS. (3) 4pks per person will also be available then as well. You must be present to purchase and must simply present an ID.

Our Saturday release has become a special yin to Friday night’s yang. Our Friday party is marked by low lighting, soft music, dark beer and smoked food. We will continue the Saturday trend by offering a low-key day in the brewhouse with a food truck, live music and fresh beer.

This year, as with last, we will be offering 10oz pours of all BDCS’s we have brewed. 2015, 2016 & 2017 will be on tap side by side and a vertical flight of 4oz each of ‘15,’16,’17 plus water will be available for purchase as well.

As in years past, BDCS ‘17 is available togo in 4pks of 12 oz cans only until we sell out. After that, we will offer it on draught in our taproom. BDCS will also be available again to a handful of accounts in NWA on draught and several cases will be sent through the good folks at C&M to our friends in Central Arkansas.

Perhaps the best description of this beer is how Lacie described it back when we finished our first batch, as “a bourbon soaked brownie.” At 10.2% ABV, and with such present notes of chocolate, oak and bourbon, the blend of this beer is where so much of the magic happens. As brewer, Jesse Gagnon notes, larger batches with hundreds of barrels, can absorb the differences between barrels much easier. In a small batch like ours, less than 35 barrels, each barrel has an outsized influence on the total batch if it is too far from the desired characteristics of the majority.

This is one reason, in addition to our size and availability of barrels why the batch size of BDCS has remained relatively steady. Another factor is our brewhouse. As Andy puts it, our 15bbl system, which we regularly use to double-brew into 30bbl tanks, faces its greatest challenge on BDCS brew days. “It’s a messy day,” he says, “you’ve got grain flying out of the mash tun.”

One difference this year from last year’s release is the size of our release party means more people will be guaranteed BDCS on the release night. In order to accommodate the increase in ticket holders and those who attend Saturday’s open house, the limit is (3) 4packs this year. This will ensure everyone who has a ticket can purchase BDCS to go, and we can accommodate as many people as possible on Saturday’s public release.

Stay tuned for more information, including an updated travel blog for those coming to NWA for the first time, food and activity ideas and final notes on the release, and as always, thank you for following us along on this wonderful, beery journey.

Love,

OBC

Study Sheet:

What: BDCS 2017

When: Ticketed Release Party - 7pm - May 5, 2017

Tickets go on sale Feb. 15th at 7pm.

Link will be published on our FB page, Facebook.com/OzarkBeerCompany and our website at www.OzarkBeerCompany.com/events at 7pm

Public Release Party - 11am - May 6th, 2017. (No ticket needed)

Where: Ozark Beer Co. new home: 109 N. Arkansas St, Rogers, AR 72756

Who: Ozark Beer Co. & friends.

Why: Because beer.

Limit: (3) 4pks of 12oz cans per person per day.

Distribution: BDCS will be available to accounts the following week. Several cases are headed towards Little Rock through our distributor Central & Moon. (For specific accounts, check our beer finder and call your closest store.)

Beer Finder: www.OzarkBeerCompany.com/find-our-beer

Growlers / Grumblers?: No.

Per person / Per ticket? All allotments are per person. One ticket per person.

Reserve beer / tickets?: Not available.

Costs:

Release Party: $35 + tax and fees - No refunds.Ticket includes entry, a 10oz commemorative glass, one pour of either BDCS '17 or Onyx BDCS '17, dinner from Tyler's Craft BBQ and option to purchase up to (3) 4pks of BDCS '17. .

4pk: $19.99

Parking: See Below

Piney, Juicy, Crisp & Clean. A Session IPA

It's the end of the year and we have one more new beer for you to try. A Session IPA. A juicy and piney take on the style, this one is brewed with Cascade, Simcoe and Chinook hops. She's as bold and balanced as a dozen Santas on a steep roof.

This Session IPA is 4.1% ABV with estimated IBUs of 50. This little beauty is another creation from our new 15bbl tank purchased a few months back from Pioneer Tank & Vessel in Portland, OR.

With another seasonal brew arriving around another family gathering time such as the holidays and Christmas, a lower-alcohol, approachable session beer was what we, personally, wanted to drink and drink and drink again this season, and we think you will too.

Now available in our taproom in pints and growlers to go, be sure to stock up for the holidays.

And for all you last-minute Santa's, we've got plenty of great taproom-only Ozark Beer Co. branded merchandise for you and your most loved ones.

A quick note about Session IPA's that is neat to learn. In a cursory glance into the style's past, we found that brewing lower ABV IPA's has been around as long as the IPA itself. Now, according to most data, those low numbers were still in the 6's -8's, but relative to the higher ABV's of popular English styles of 170 years ago, the Session IPA is no new phenomenon, and a style still open for exploration just as the world she was brewed for so many years ago was for her.

Cheers, happy holidays and Merry Christmas!

The Ozark Press - Fresh Pressed Craft Cider

Ozark Beer Co. introduces the Ozark Press, a semi-dry craft cider. Brewed with fresh-pressed Michigan apples from St. John, Michigan, the Ozark Press is 6.3%ABV and ready just in time for the holidays.

Ciders range from dry to sweet. This semi-dry cider has a touch of sweetness, though the dryness reigns supreme, hence the 'semi-dry' label.

With a bouquet of apples and straw, the Ozark Press is lightly carbonated and instantly refreshing. A light, and sparkling appley finish imparts a slight dryness to the drinker.

(Official map of Michigan and location of St. John)

The apples were fresh-pressed and the juice was shipped to us from a farm in central Michigan that Andy knew from years past. The apples in this particular juice were all grown on the same family farm and are Jonathon, Ida Red, Cortland, Macintosh, Empire, Golden and Jonagold.

The freshness of the juice and balance between sweet and dry in this cider is truly what makes it shine.

Craft beer drinkers will appreciate the process and flavors found in the Ozark Press. White wine lovers will recognize that slight twist of dryness at the end. Beer drinking men and women with non-beer drinking spouses will rejoice at an option that makes our taproom welcome a whole different set of craft drinkers.

Available now in 12oz pours, in our flights, in grumblers and growlers, the Ozark Press craft cider is ready just in time for a season full of festivities, Christmas parties, rich meals and awkward family gatherings that absolutely require some sort of libation.

This our first draught of the Ozark Press, and was deliciously fun to brew. Expect more under the same moniker. So when you're in our taproom or at your favorite restaurant and you want something different from a name you already trust, ask for the Ozark Press.

Cheers!

BDCS: Un Año. Bourbon Double Cream Stout aged 1 year + Ancho

Introducing BDCS Un Año: a Double Cream Stout aged for 1 year in Bourbon and Rye barrels with late additions of ancho chilies.

(Barrels arrive wrapped on pallets.)

In late Summer of 2015, we received our barrel shipment of the Kentucky Bourbon barrels we would eventually fill with our 2016 Bourbon Barrel Aged Double Cream Stout or (BDCS for short.) The shipment arrived like most others, on the back of an 18-wheeler in our loading dock, but this one contained a very welcomed surprise.

These days, it's a bit of a wild west for barrel dealing and even placing an order for them with your most trusted source doesn't always guarantee the shipment will even arrive. So we hedged our bets and ordered from a few different sources. As feared, one source completely fell through, but in an act of grace from the barrel-gods above (or is it below?) we received several barrels we did not anticipate. They were slightly younger, some were from a South Carolina distillery and some had contained not just bourbon, but a rye-bourbon blend.

(Freshly filled barrels)

At the time, we felt the differences were enough to be excited about, and so we brewed an extra few bbls of BDCS 2016 and filled those unexpected barrels as we filled the ones destined for our most popular brew, BDCS.

(Andy pulls a sample through the Vinnie nail in the barrelhouse)

We've been sampling these barrels monthly since they and their sister barrels were filled and it was quickly apparent this variant was taking on a life of its own. A few months back, we pulled samples from all the remaining barrels and tried them side by side. Of the few barrels that made the cut, a couple of them were aged slightly longer with Ancho chiles. The mouthwatering sensation caused by the slight spice has a way of making one of our smoothest beers even smoother.

(Andy checks levels with a flashlight as he fills a Bourbon barrel with BDCS 2017.)

Ancho chiles are former poblano peppers that were allowed to ripen until they turn red, and then dried. The mild pepper, known for its unique flavor is the same pepper in the popular dish, Chile Relleno. The idea and process came from Jesse Gagnon, a talented brewer and general barrel genius.

(Lucas sniffs BDCS: Un Año fresh from the barrel back in July. Miss ya Lucas!)

The goal is not a "spicy" beer, but to accentuate the different characteristics of these particular barrels. The pepper's slight heat is hardly detectable until the end of a glass.

BDCS: Un Año is as smooth and rich as BDCS. It is just as complex, featuring that extra level of the pepper's sweetness and spice. It is what Lacie calls, "a bourbon soaked brownie..." with a subtle kick. Aging an additional 6 months, BDCS: Un Año is smooth with notes of dark fruit with a subtle heat. Over the course of a few glasses, BDCS Un Año swirls with slight spice and warms you from within.

It’s been hard keeping this beer so close to our vest so long, but we had to make sure it wasn’t just good, but what we felt to be, truly awesome. So come try and let us know what you think. As always, we love to see our beer bringing people together and spurring conversations. We love pushing ourselves and trying new things, and we hope you will share that journey with us.

This is an absolutely elegant beer meant for drinking fresh and sharing with friends. Since this isn’t begin packaged, DO NOT AGE BDCS Un Año, enjoy soon.

Release Details:

BDCS: Un Año - 1yr Bourbon Barrel Aged Double Cream Stout + Ancho

10.2% ABV: notes of vanilla, oak, chocolate and caramel. sweet and faint spice finish.

On tap in our taproom only beginning Wednesday, 11/23/2016 at 1pm.

10oz pour: $7.

Packaged: No.

Growlers / Grumblers: 1 Growler or 2 Grumblers per person per day. (64oz per person, per day.)

Cost: $20 per 32oz grumbler.

Another Round - Brewed With a Friend for a Friend.

(William Hogarth - from A Rake’s Progress)

Our newest seasonal, Another Round - English Bitter, is now on draught in our taproom and making its way to accounts around town. The predominant style available in most English pubs is now available in Arkansas for a limited time.

Another Round pours a golden-amber color with a nice foam on top and is slightly cloudy. Aromas of toasted grain and subtle floral tones greet the nose. The beer's body is the softer side of crisp, and light. Its low 3.5%ABV and delicate balance make this beer easy to drink and certifiably refreshing.

This is our first large scale brew of this style. It's a pub style, brewed for the end of a shift, or the end of a day with good company. It truly is a companionship beer, meant to be drunk in conversation filled taverns and living rooms by friends new and old as they call for another round, telling stories and sharing the good things in life.

(Ye Olde Fighting Cocks - perhaps one of England’s oldest pubs.)

Session beers are obviously a favorite of ours. One of our most popular beers, our American Pale Ale, is a light-bodied session pale. Even our stout, with its low ABV of 5.3%, is sessionable relative to many other of its style. Bitter is even an English term for pale ale, theirs usually falling between 3.5% - 7%ABV.

It's what attracts us to this business and industry, brewing beer we and our friends like to drink and drink again.

Though some elements of the style are familiar to us, the story of this beer begins in a different way from all of our other beers.

One of our brewery's greatest friends and some-times automation consultant, home-brewer, pig-roaster and all around class act, Ash Goodwin, is battling cancer. After absorbing the news and feeling deeply for our friend, Andy knew what to do. He already knew that English Bitters were Ash's favorite style, and so he offered our friend the chance to come brew with us, one of his favorite styles of beer.

Many of you may know Ash, many of you may have had a pint or two with him, or heard that deep laugh of his, so when he told us of his health challenges, it wasn't much of a discussion to do something to help out.

“I always liked english styles,” says Ash. “Not a big lager fan, not to trash any beer. But I like the smoothness, you can drink them young, you can age them, they're just delicious, and that's one thing where I’m like Andy, we like delicious beer.” “Brewing this was one of those bucket-list things you get to do. Whoo! We got this!”

Two weeks back, Ash came by early on a Friday, having taken the day off from his regular job of automating the world. Decked in Ozark gear and flanked by Andy and Brant, the three mashed in toasted barley. Later Ash hopped the boil with Fuggles. An English Ale yeast was pitched and fermentation began. Ash checked back in several times over the last two weeks to sample the beer during the process and once it was finished offered his thoughts on the name.

The following paragraphs, are from Ash regarding the naming behind this beer:

(Photo: Andy Coates)

"...So my suggestion was to name this beer “Another Round,” there are several reasons for this suggestion. When y’all asked me what I thought about a name for the beer, I was stuck. How do you name a beer that doesn’t make you sound like a bozo or a narcissist. So I started thinking about beer and why I enjoy it. To me – beer is about the camaraderie that you have when you raise a pint with friends. The joy that you share in each other’s company-- The delight of raucous laughter, the joy of new life, the tear of a fine memory, the loss of a solid friend . We are social animals, our beverages are just a reflection of wanting to add to that social bonds of the group.

(Photo: Andy Coates)

When I was diagnosed with my cancer I wondered if I was going to be able to share Another Round with my friends and family. But thankfully the cancer spared most of my major organs, and after a bit of time to heal, I’ve had the opportunity to share again. Every 28 days I start another round of my Chemo- it is what will hopefully keep my cancer from growing. So now “Another Round,” means that I have managed my cancer for another month, and have the opportunity to share the joy of companionship with my friends over another pint or two. So to you my friends I say, let us have another round, this one is on me!"

***

Though we've already put Another Round - English Bitter on tap in our taproom, we're having a party for Ash this Friday.

Come by the brewery anytime after 5:30 and we'll be celebrating our friend and drinking this beer. Tyler's Craft BBQ will be cooking up the finest BBQ in the land, and we'll be donating a dollar back from every pint sold to support our friend Ash. There is no cover, but donations will also be accepted.

Thank you for reading and thank you for following us at Ozark Beer Co. As a community based business, we see ourselves as not only in Arkansas, but a part of it. Part of that, to us, is making friends and building relationships that last a lifetime, and while we’ve got it pretty good in Arkansas, to quote our friend Ash, “...into every life some drama must come.” Cheers buddy. This one’s for you.

11 - Double IPA. This Beer Goes to Eleven

We love IPA’s so much that sometimes we double that love and brew a double IPA. Currently, our Ozark Double IPA, that big piney and orangey West-Coast styled IPA is one of our most popular offerings and an in-house favorite.

For the last two years of our operation, we’ve brewed fresh-hopped IPA’s during the early fall weeks. This year, our production schedule was too tight to leave a tank open to the whims of a harvest over 1,600 miles away and so we went in a different direction.

11 - Double IPA represents something we’ve been wanting to do for a while, a single-hopped beer. Being hop lovers, we obsess over the nuances of a particular variety or crossbreed. We love to explore the different flavors and aromas produced across different variables such as time and temperature. When brewing a single-hopped IPA, we use one hop throughout the entire process from bittering to the dry-hop. For 11 DIPA, we used Centennial. Centennial is a famously citrusy and floral hop in the ‘C’ family of hops like Cascade, Chinook and Columbus.

Her pleasant bitterness is an attribute also often mentioned. “Our year-round IPA could appeal to many palates,” says owner Lacie Bray, “this IPA is for IPA lovers.” What she means, is that the hop flavor in this beer is amped up, the bitterness is amped up and the ABV is amped up. In this way, 11-DIPA is turnt up in all the best ways.

At an ABV of 7.8% and IBUs of 79, this beer is something to treat with respect. It’ll refresh you and knock you on your a$$ at the same time. Most blokes brew a double IPA that goes to 10. But where can you go from there? This beer goes to 11. Why don’t we just make 10 the biggest IPA? These Centennials go to 11.

We’ve intentionally been sparse with tasting notes on 11-DIPA as well. Across our staff, the reaction has been overwhelmingly positive, yet the aromas and notes have varied from nectarine skin to lime and dank in between. The common denominator however, is the citrusy element this beer presents. So we are simply saying it is aggressively hopped, aggressively bitter and citrusy... tell us what you taste!

Finally, a word about intention. We are a pretty slow bunch of folks. We aren’t in a hurry to brew the perfect beer and we aren’t in a hurry to dominate any markets or palates or whatever. We are slow with our branding too, choosing three approachable beers to can year-round in nice packaging. We don’t have any t-shirt cannons or logo socks (we want logo socks though.)

What we do try to do however, is move intentionally. By moving slowly with making decisions, we hope to stub our toes less and make smaller, less consequential mistakes. As we were naming this beer, several names came to mind. But what was the theme behind the beer? What was the reason we brewed it? What about the project as a whole stands out?

Initially, and without much intention, we jokingly referenced other West Coast IPA’s and 90′s lore that we love. That brought us all the way down the rabbit hole to “Babraham DIPA” and “The Benjamins” Neither said too much about the beer, and both, we felt actually distracted from it. We couldn’t simply call it Centennial IPA, as one of our favorite breweries, Founders, already has a beer named that (and Centennial DIPA felt too similar as well).

And so we came back to the theme of this beer, which was to stand out in a land of IPA’s, to remain smooth while remaining large. Amped up citrus. Amped up bitterness. Then it hit us. This beer goes to 11. In closing, enjoy a brief mock up of the Benjamin / Babraham direction we almost went with and enjoy a glass of 11-DIPA knowing that we move as intentionally as possible, and that there is always more behind the name... even if it’s ridiculous. When you need that extra push over the cliff. When you’re stuck at a 10. 11-DIPA. Cheers friends.

(Mock up for the Babraham / Benjamins DIPA. Unfinished and dumb.)

11- DIPA

7.8% ABV / 79IBU’s/ Style: SHAMM DIPA (Single Hop & Multiple Malts)

Totals Are In from Putts N Pints Benefiting Open Avenues...

We want to take just a few minutes here to introduce you to an amazing organization right here in Rogers. Open Avenues has been serving the community for over 40 years, making people with disabilities lives better by providing them employment.

Open Avenues’ facility in Rogers provides employment opportunities and employment to 120 individuals with mental and physical disabilities. The jobs that are provided are from local business and industry.

Open Avenues contracts with more than 20 companies to provide labor solutions in their 32,000 square foot facility.

Tasks range rom sorting bb's for Daisy, finishing and packaging fishing lures for a number of companies, breaking down cardboard, dismantling copper-filled electronics and so on. Once a job is contracted by Open Avenues, its different parts are broken down into tasks then assigned to the clients for completion.

Open Avenues even operates a fleet of busses that pick up the clients and bring them to the work center.

This very often frees up someone who would be a care-taker to work a job of their own and have free time of their own, and it gives someone who might struggle finding traditional employment an opportunity to make money while finding purpose and fulfillment through work. It's a win-win-win situation and the organization is one of a kind.

They are not part of a national syndicate and receive their funding through grants and donations mostly from within our own community.

When they reached out earlier in the year, they were planning what promised to be the most fun and absurd Putt Putt tournament in Rogers history. Kelli McWhirt, who handles fundraising for the organization brings years of event planning and expertise from her years at Disney and some of Seattle's most notable clubs.

Her inspiration was the film Happy Gilmore, and the theme was carried throughout.

Teams of four were able to register for the tournament, while several local businesses and vendors donated items from pens to golfballs to water to fancy watches for the raffle.

We offered beer and some logistical support, and back in August hosted Open Avenues in our brewhouse for a meet and greet. We donated enough beer so that every person who attended could have two pours of beer and the option to donate for some more. We set up our station and their volunteers took it from there.

On the night of the event, over 50 teams competed for bragging rights and other prizes. Many were in colorful costumes. A team of Lowell police played in their uniforms. A superhero was on hand.

Attendees were treated to a one of a kind auction courtesy of Kelli's connections and creativity. A signed picture of the Batmobile by Adam West, Kevin Nealon's autography, and a brand new Honda scooter were among the items donated for the raffle.

Thanks to the amazing efforts of Kelli and her team, the tournament brought in just under 7k. We were happy to be a small part of such a meaningful night. Cheers to Open Avenues!

To learn more about their important work or to volunteer (an everpresent need for Open Avenues) contact Kelli at 479.636.5082 or visit www.OpenAvenues.org.

The photos of the event below are courtesy of Open Avenues. The photographer, like Batman, prefers to remain anonymous.

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