Squatters Pubs and Beers

Happy Cows Make Happy Hamburgers!

2011-04-07T11:43:00.000-07:00

At Squatter’s, whether you are enjoying a piece of beef with your weekend eggs, or nestled between our custom made buns in one of our delicious, cooked to order burgers, you can be sure your meat has never contained antibiotics or hormones, and came from free range cattle. This weekend, Joe Lambert (Squatter’s Operating Partner) and I had the pleasure of attending the annual Niman Ranch Partners meeting in Denver, Colorado.

On Friday, Niman arranged a visit to Culver Ranch, where we spent an hour touring the well-kept facility, and learning more about their “100% never, ever program.” Niman field agent, Mark Gahart, explained the differences between cattle raised on Niman ranches and those raised at “commodity facilities,” and answered all our questions. Niman ranchers operate on a “closed loop” system, which means they retain heifers for breeding from the calves birthed on the ranch. They are able to track parentage and breed for quality meat, while employing good genetic practices (read: no inbreeding between daddies and daughters!). The result? Niman cattle produce about 50% prime beef (versus the typical 2.5% yield from commodity beef).

Steve (another Niman representative) visits the ranches about every two weeks, to test feed rations and ensure that the cattle are never given antibiotics or hormones. Additionally, Niman has the strongest humane animal care handling protocols in the industry. I, along with Joe, have had the opportunity to witness these practices in action. They work. U.S. family ranches employing the Niman system can increase profits by 15% while maintaining the welfare of the animals and the land. Interested in knowing more about how cattle can be so happy? Ask away! I always encourage open dialogue around our green business practices.

Let me finish with a wicked big thanks to Niman for sharing part of your family with part of our family. We are proud to partner with you, and I invite our Squatters patrons to try what Niman has to offer; their quality products are well integrated into our menu and hard to beat, no matter how you like your meat cooked.

James Soares
Director of Environmental and Social Responsibility

March Now On Tap

2011-03-09T10:30:00.000-08:00

We just put Black Forest Schwarzbier on tap and it will most definitely be gone in 2 weeks. By the weeks end we will have McGrueh's Dry Irish Stout on nitro for our annual celebration of St. Patrick's Day (celebrated in the State of Utah this year on March 12th). Come and march with us in the parade if you are feeling Irish this Saturday, we will be serving up traditional corn-beef and cabbage in The Loft after the parade.

A new Small Batch Series release, Beerista, will be available in 22oz bombers to go from our Packaging Agency for $5 on March 14th.

Along with our friends at Millcreek Coffee Roasters, we have created a smooth, creamy and full bodied stout full of roasted barley flavor and malty richness layered with the flavor nuances of EL Carmen Estate Guatemalan Coffee. This coffee is farmed in traditional ways, directly traded and offers up chocolate undertones. Bottle conditioned.

Hope to see you at the bar soon,

cheers

Jen

Squatters Happenings

2010-12-15T11:22:00.000-08:00

I really need o blog more, sorry but the holiday season has got me running. We have been producing a lot of cool beer donw here at the pub and hope you all have had a chance to sample some of it. Currently we are serving our Holiday Nut Brown Ale until about the 2nd week of January. It has been selling really fast son it migh run out around the Jan. 7th. We also just finished bottle conditioning a new American Wild Ale called "Root Cellar". We were going to call it "Cellar Dweller" but soon found out a couple other brewers had already used the name.

Root Cellar defies categorization. It truly is a beer anomaly. A Strong Ale was laid down in Justin Winery’s “Obtuse” Port barrels for 5 months. Flavors of plum and caramel malt sweetness layer with oak and port to create a wonderful winter warmer. Sourness, developed during aging, brings forth both softness and complexity to this bottle conditioned American Wild Ale. I am hoping to be able to release it before the new year. Will keep you posted.

Also coming up on the taps on Friday, Dec. 17th is our first-time brewed American Dark Pale Ale, "Midnight Pale". Tasty American citrusy hops merge with dark malt to provide a fun twist on a craft brew classic. On the nitro handle we have a super hoppy Hop Head Red. Fresh whole flowers were used on both Midnight Pale and Hop Head Red so if you like Northwest whole flower flavor come on down. P.S if any of you went to Mikey's party, wow, what a hootenanny, good times:)

cheers and Happy Holidaze!

Jen

What's On Tap

2010-11-02T14:48:00.000-07:00

Per Diem: A Belgian Single. Per Diem is blonde and refreshing with a hint of phenols from the traditional Belgian yeast used. In monastic brewing, monks are allowed a "per diem" of one glass of small beer at lunch. Squatter's Per Diem is in brewed in honor of the monastic brewers and their commitment to the art of brewing.

Now serving Wasatch Pumpkin Ale-yummy. Try a Black Pumpkin: 2/3 Pumpkin Ale 1/3 Outer Darkness super yummy. We have 10 cases of our Oktoberfest and next week we will be bringing out another Small Batch Series release. I will post next Monday about it.
cheers
Jen

Blaze a New Hop Trail

2010-09-01T15:02:00.000-07:00

Crest Trail Pale is now on tap (and on the cask conditioned pump as well). If you have never had this classic American Pale Ale and love hops, you should definitely give it a try. We also have put on an old favorite on the nitrogen tap, McGrueh's Dry Irish Stout. So come enjoy some super fresh beers and along with a robust Dry Irish Stout.

In addition, we are now selling Fifth Element and 529 out of the Packaging Agency Monday/Wednesday/Friday from 12pm-3pm for $12.95/bottle. Limit 1 case per customer.
cheers

Welcome to my half of the blog everybody!

2010-08-18T15:50:00.000-07:00

Whether enjoying it on a juicy burger or with a fluffy omelet and fruity mimosa on the side, during a weekend brunch, Squatters customers can’t seem to get enough of our bacon. Personally, I prefer mine in a bacon-tini, that’s right- bacontini- but sadly, that specialty drink has yet to make it onto our menu.

So where does our delicious bacon come from? Why, it’s processed right here in Utah by Daily’s Premium meats (a division of Seaboard Farms), which has been operating in Utah for almost 100 years and is now the last “cut to order” house in America.  Squatter’s has had a successful partnership with this local establishment for over fifteen years. About ten percent of Daily’s business is with the U.S. military, providing a large portion of the bacon eaten by those serving in Afghanistan and Kuwait.

In order to keep our hungry Squatter’s customers and overseas troops well fed, about 50% of Daily’s bacon is precooked- in microwaves the size of Volkswagen Beetles! This process produces approximately 13,500 gallons of pork fat per week (think 200,000 pints of beer!) Happily, all this grease does not wind up in the local landfill. Instead, Daily’s wisely utilizes this byproduct for (among other things) energy and animal feed, providing a more sustainable future for all of us, and an additional revenue stream for them.

So the next time you are enjoying a crisp slice of bacon at any of our three locations, you can feel good about the fact that, like many of our menu items, it comes from a local company, that shares a mission similar to Squatter’s. We strive to deliver high quality, local, interesting menu items and follow sustainable business practices. We also believe that intelligence is spread equally among everyone in the Squatter’s community: one brain per person! I’m excited to expand our brain power by inviting your feedback, ideas, questions or comments. For further dialogue on this, or any topic, please contact me at james@squatters.com. I look forward to hearing from you.

James Soares, Director of Environmental and Social Responsibility

Black Forest Schwarzbier

2010-08-18T10:07:00.000-07:00

We just tapped our Black Forest Schwarzbier that we are sending to GABF this year. We won a Gold with this beer at the World Beer Cup last April in Chicago. It usually gets consumed fast so if you like German black lagers come on down and get one or two or , you get the point.

Big Cottonwood: Small Batch Series

2010-07-29T22:01:00.000-07:00

Friday, the 30th of July, we will open our brewery doors for the first time to sell a beer out of our packaging agency to the folks of Salt Lake. It has taken a long time to get to this point, but at least we have arrived. Our bottle shop will be a fold out table and a cash box in front of our mash tun and our hours of operation will be Monday, Wednesday and Fridays noon to 3pm to accommodate our brewing schedule. It won't be pretty, but at least it will get the job done.

I have always loved the Amber Ale style and have been making it for 20 years, Emigration Amber. It really is exciting to finally be able to make an Amber Ale the way I have always wanted to for SLC, at 6.4%. I used tons of whole flower hops and a fresh dryhop technique I picked up at the Craft Brewers Conference. We intend to keep making new releases in the bottle to follow our changing seasons. Big Cottonwood is $5/bomber out of the packaging agency and $10 at the table. If you decide to come buy a bottle, don't lay it down. This beer is meant to drink fresh. In September we will be able to sell our Fifth Elemnt and 529 out of the packaging agency; the price will be $12.95/bottle.
cheers
Jen

Weisse Beer equals Patio Time

2010-06-22T11:56:00.000-07:00

Now on tap at Squatters is "Weisse Grip" : an unfiltered classic German Weisse and "Kindig Weisse" : a classic German krystall weisse. Please come in and enjoy these classic summer libations before Jason drinks them all.
cheers, Jen

Summertime Soon

2010-05-26T13:29:00.000-07:00

I can not wait for summer to finally arrive. I just spent a week in San Diego with my family and caught the sun fever. I also spent ample time quaffing pints at Pizza Port Solano and Carlsbad. One word: YUMMY! Wipe out IPA and Shark Bite Amber were particularly good and Sierra Nevada Old Ale (Guest Beer) was great. Of course Pliny tasted fantastic as always.

We here at Squatters are gearing up for hot weather by brewing Weisse beer. Weisse Grip will be coming out on June 8th, soon followed by Kindig Weisse. Also I got a new brewery toy (bottler) and we will be gearing up for our first run at the end to June, more to follow soon.
cheers
Jen

Spring Beers

2010-04-26T14:27:00.000-07:00

Spring is in the air! Our premium Mexican lager, Acapulco Gold, goes on tap today. Super easy to quaff, low in bitterness and refreshing. If the weather stays nice, we will open the patio this week. Crest Trail Pale is on tap as well this week; a classic American Pale Ale. I love this beer because I get to use loads of fresh whole flower hops in 6 different additions throughout the process. We still have spots open at the Brewmaster's Table on May 26th at the Viking Cooking School. Check out the website for more information on how to sign up

http://www.vikingcookingschool.com/hc-cgi-bin/hc?mo=5&ye=2010&templ=new_vcs/calendar.html&store=144#calendar

Fifthe Element Release

2010-03-30T13:04:00.001-07:00

We are releasing Fifth Element on April 5th. We have @ 1100 bottles.
cheers,

Jen

O'Caden's Irish Red, St. Patty's Day and a new filler...

2010-03-18T13:15:00.000-07:00

Now on tap is O'Caden's Irish Red. We put it on for St. Patty's Day just in time for the mad rush of celebrators who were brazing the streets of Salt Lake last night. It is nice to see so many people walking around and pub hoping. I went over to the Beerhive after work (and after drinking a few McGrueh's Dry Irish and O'Caden's) and had a Firestone Union Jack....yummy!

We are getting a new 2 head filler next week which will allow me to counter pressure fill carbonated beer much faster then one bottle at a time (like we did in the old days). I look forward to putting out some new bottle beers this spring and summer. Always up for suggestions....
cheers
Jen

St. Patty's Day comes early to Squatters

2010-03-03T14:43:00.000-08:00

McGrueh's Dry Irish Stout just went on tap today. Contains all the rich, roasted barley flavors of a regular stout but without all the heaviness. McGrueh’s is conditioned with nitrogen to give it a thick creamy head and smooth taste.

New beers on tap

2010-02-17T14:00:00.000-08:00

Lately we have been running a bit low on our seasonal selection due to working with our barrels. That is all about to change.We have 2 new beers coming out tonight, Alt and in the Way and Black Forest Schwarzbier. On tap at the downtown pub and Park City Roadhouse Grill. Hope you enjoy them,
cheers
Jen

529 Release February 24

2010-02-12T10:00:00.000-08:00

Well, bottle conditioning went great and the 2,104 bottles of 529 are now in their final phase. I decided to move the release to February 24th to give an extra week for cold conditioning so the yeast can settle out completly. I think this will make for an even better Oud Bruin experience and hell, i have waited 18 months so far, what is another week! We will sell the bottles (750ml) for $18.95 out of the downtown Squatters Pub and the Park City Roadhouse Grill. I hope you enjoy it and if anyone has any questions please contact me at jenny@squatters.com or by this blog.
cheers
Jen

529 Coming Soon

2010-01-27T12:15:00.000-08:00

Bottle day want very well for 529. We bottled, corked and caged 2100 bottles which are know refermenting quietly in our bottle conditioning room. I just threw some in the cooler and will be tasting it later this week. I decided to keep the co2 level lower to enhance both the sourness and maltiness. Remembering my Oud Bruin experiences from my trip to Belgium, the co2 level was very soft. Looks like release date will be February 16th. I will confirm this later.
cheers

529 and Fifth Element

2010-01-12T14:04:00.000-08:00

I started creating my Oud Bruin July of 2008. After I removed my 1st Fifth Element I laid down 529 in oak. It has taken 18 months to get this beer to where I want it and now it is time for bottling. We are blending the oak aged 529 with a two month old 529 to marry the acidity and malty sweetness. My inspiration for this beer was my trip to Rodenbach in 2004. It will be bottled in a 750ml Belgian bottle, corked and caged and re-fermented in the bottle with champagne yeast for 2-3weeks. If you like Belgian brown sours then this is the beer for you. If you have never experienced this style before, I highly recommend you drink one in the pub before considering buying any to go. It is a beautiful style, one of my favorites. I will post more when bottling is complete and we have a number count and price. I am also removing Fifth Element from the oak and sending it into bottle conditioning next week. I plan on releasing the Fifth in early spring.
Gezondheid!

~Jen

Outer Darkness Release

2009-12-19T07:58:00.000-08:00

Our Russian Imperial Stout will be released for sale at Squatters Pub downtown and Roadhouse Grill in Park City December 21st, late afternoon. We have 800 bottles and they will be $14.99 for sale at the table or out the door. For the best Outer Darkness drinking experience we recommend warming to 45f before opening. Get your favorite specialty beer glass and pour directly down the center without tilt. This beer can be cellared for 1-3 years before resurrecting.
cheers,
Jen

Holiday Nut Brown Ale arrives...

2009-11-18T13:57:00.000-08:00

Our annual run of Holiday Nut Brown will be put on tap November 20th. We are putting together a cool gift pack for sale on the 20th as well. For $12.99 you receive a commemorative Holiday Nut Brown Ale flip top 1 liter growler (filled with NBA) and 2 Nut Brown Ale logo pint glasses. We also have a little bit of Black Forest Schwarzbier and Hop Riot left to help quench your Thanksgiving thirst.
cheers
Jen

Whats on Tap

2009-11-09T15:00:00.000-08:00

Outer Darkness has had a great fermentation and is now resting quietly. We decided to bottle condition it and release it December 21st, winter solstice. Now on tap at Squatters pub is Hop Riot (classic American Pale). Next week (November 16th) we will be bringing out Black Forest Schwarzbier and Squatters Porter on the Nitro tap. Our Nut Brown Ale will be coming on tap by November 20th as well. I had Sierra's Harvest last night at it was really hopalicious! cheers, J

Outer Darkness

2009-10-30T14:08:00.000-07:00

Happy Halloween! I must first apologize for my severe negligence on my blog site. My only excuse is that I had a baby June 19th, Vienna Mary Jane. I promise not to be so negligent. My brewer Jason (you might know him as the hot model on the Hop Rising bottle) is an ex-Mormon. About a year ago he thought of a name for a beer, Outer Darkness. Check Mormon folklore for explanation.

We thought, what better style then a Russian Imperial Stout for this name. So yesterday Jason and I brewed our first Russian Imperial. Wow, what a fantastic day. Our brewery is seriously the little engine that could. We knocked out at 27p and we are rocking in the fermenter today. We hope to be in serious high krausen on Hallows Eve. I expect to release it in 22oz bombers for sale at the pub, Park City pub and out the door sale at the downtown pub. I expect the first bottles to go out 2nd or 3rd week of December. Most definitely before Christmas day.

We conducted 2 pretty major RIS tastings before we formulated our beer and fell in love Abyss, Storm King and Rogue Imperial Stout. We were inspired to use some molasses at EOB. I will keep everyone updated on how she is coming along. Please think intense fermentation thoughts over the next week!
cheers
Jen

Name change and new beers

2009-06-11T10:07:00.001-07:00

Hello to all,
We are currently pouring Sommer Weisse and Hop Riot as house specials. On the nitro tap is our Cream Ale (Boddington's style). We had to change the name of Hop Rising to Hop Riot because we gave the name to our brewing brothers at UBC. UBC is currently formulating a double IPA and it looks like it could come out called Hop Rising Double IPA. Nothing is ever final until it is done, but we decided to change the name of our 4% draught classic pale ale just in case.

Next week we are releasing our Kindig Weisse, a krystall weisse beer, aged 40 days, filtered and super refreshing. Definitely a patio drinking beer.
cheers,
Jen

Summer beer drinking has Arrived

2009-05-19T10:41:00.000-07:00

Thank goodness it has finally warmed up. One of my favorite styles of beer to drink on warm days is a German Weisse or Kristall Weisse beer. We just released our Sommer Weisse yesterday. And I will follow it with releasing our Kindig Weisse (a Krystall Weisse)in a couple of weeks.

The Sommer Weisse is a traditional German Weisse brewed with 41% malted wheat, a little cara-wheat to give it a slight orange hue, very little hops and German weisse yeast which provides beautiful ester and phenol notes. The Kindig Weisse is very similar, except it is lighter in color and filtered. Maude Kindig was the name of my German Great Grandmother who used to make homebrew on her farm in the midwest prior to and during prohibition. these both our great patio drinking beers. Next week we will have Epiphany (our vanilla porter) on nitro, infused with real vanilla beans hung in the fermenter post fermentation.
cheers
Jen

Cinco De Mayo/HB51

2009-05-04T13:27:00.000-07:00

We have Acapulco Gold (Mexican Lager) on tap along with our HB51. Both our very tasty brews, so come by and give them a try!
cheers
Jen

Espresso Stout and Monkey's Dunkel now on tap

2009-04-20T14:53:00.000-07:00

Espresso Stout on nitro is now on tap. we worked, as always, with Millcreek Coffee Roasters to make this yummy concoction. We blended Mexican and Guatemalan beans, roasted them, gave them a 24hr. rest,slightly crushed them and hung them in the stout for 9 days.

Also, Monkey's Dunkel, a European Dark Lager, went on tap mid-last week. We are not to busy around here because conventions are slow in April so there is plenty left of both these beers. Hell's Keep is going strong but still making us feel all warm inside, come down and try one if you have not done so already.
cheers
Jen

HB 51

2009-03-30T13:15:00.000-07:00

Here is the mission statement for the HB 51 concept...

HB 51 Collaboration Brew

The 2009 Utah legislative season passed several landmark bills liberalizing some of Utah’s strict alcohol laws. House Bill 51 which, as of May 12th 2009, legalizes home brewing in the State of Utah. It will allow for up to 200 gallons of beer and/or wine to be brewed per household per year.

In celebration of HB51, the local brewpubs of Salt Lake City and its surrounding area decided to get together and honor this momentous occasion. Desert Edge, Hoppers, Red Rock, Wasatch, Bohemian and Squatters Brew Pub have collaborated on a brew together to salute the local home brewers and have some fun while we are at it.

All 6 brew pubs will be brewing the same beer but with one very specific variable either altered or added. All malt, hops, water, and timing will be identical, but each brewery will integrate one different variable to show our customers, especially the local home brewers, what changing one important factor can do for a beer.

The brew, a session amber ale, will be on tap at all 6 brew pubs beginning May 1st. The release date of HB51 coincides with the Big Brew National Homebrew Day, May 2nd. Those interested can pick up a recipe sheet at each of the 6 brew pub locations. The following is a list of what each brewery is doing differently to set their HB51 beer apart from the others; Desert Edge: unfiltered, Hoppers: aging with oak, Red Rock: filtered, Wasatch: dryhop added, Bohemian: fermented with lager yeast and Squatters: Amarillo whole flowers added in hopback. For more information feel free to contact any of the above brewpubs or myself.
Cheers,
Jennifer Talley, Brewmaster, Squatters Pub Brewery

Farmhouse Ale now on tap

2009-03-30T13:12:00.000-07:00

Sorry for the late blog but I made a Farmhouse Ale at 4% with this new yeast that I love. Apparently everyone else at the pub loved it also because we only have 2 kegs left. I bet it runs out by this Sat. or Sunday. So if you like Saison flavor come down and try it. Also, we are selling about 15 Hell's Keep a day. That gives us about a 2 months supply.
cheers
J

Hell's Keep Release

2009-03-16T14:33:00.000-07:00

Release day is tomorrow, St. Patrick's Day at noon. Please come and enjoy one of the 861 bottles we have. Cheers,
J

March Beer Notes

2009-02-23T11:01:00.000-08:00

Hello to all,
Just a quick note to update Squatters drinkers on what is coming on tap in March. March 3rd we will have Hop Rising back (changed Amarillo pellets to whole flower...yum). St. Patty's Day we will put on McGrueh's Dry Irish Stout on nitro and release Hell's Keep. I opened my first bottle yesterday and couldn't be happier. Can't wait for everyone to drink this one. Here is a questions, if you were to pick the next high alcohol style to go in the Squatters line up, what would it be? Always looking to our drinkers for suggestions.
cheers
Jen

Hell's Keep Info

2009-02-12T20:45:00.000-08:00

Thanks for all the comments! I am glad to see the contest inspired such passion and creativity. I am pretty sure we have plans to display all the entries. It really was fun to involve our local art community for the first time in twenty years in a label design contest. The beer is fermenting vigorously now in the bottle and bottle day went great. Thanks to my awesome bottle team, you guys rock. Jason and I could not have produced this beer without all the fantastic help. By the way, one reason I personally loved the label we picked, was because it reminded me of many labels I saw as I traveled the countryside of Belgium with a crew of brewers drinking the best beer I have ever had. Almost all of the beers I had on this trip are not available in the US. Definitely one reason all the beer lovers out there should take a pilgrimage to Belgium and imbibe.
cheers
J

Hell's Keep Label Winner

2009-02-09T09:18:00.000-08:00

We have a winner and the artists name is William Swartzfager. It was stiff competition, I think there was some 57 entries. I really wanted a hand drawn piece that give the feeling of uniqueness and William pegged it. The label is a total deviation from anything Squatters has ever done, like the beer. We are bottling on Wednesday, Feb. 11th and then into the warm room she goes for re-fermentation. FYI, the label I have posted is a primitive mock up, but you get the idea of the art.
Cheers
J

"Hell's Keep"- Belgian Golden Strong

2009-01-29T15:12:00.000-08:00

Hell's Keep has finished fermenting and is aging quietly before our bottle condition day on February 11th. After re-fermentation in the bottle I will cold age it for 3 weeks and as long as the label process goes smoothly, it will be released March 17th. FYI, if anyone out there is an aspiring artist check out the label competition we have going on. You can link to all the info from squatters.com or go directly to X96 website. Deadline for submission is February 4th. cheers
Jen

New Years Eve Brew Day

2008-12-31T12:40:00.000-08:00

We thought it would be fitting to brew another batch of 5th Element the last brew day of the year. This batch will be ready sometime September 2009. I also wanted to keep everyone posted on what I have coming up. We are planning another Hop Rising in January. In addition, I am currently designing a Belgian Golden Strong and you should see it released in late February in 750ml bottles. The name is Hell's Keep and it will be @ %8 ABV. Cheers to everyone, and have a fun, safe New Years Eve.
Jen

Per Diem now on tap

2008-11-18T15:11:00.001-08:00

Sorry for not posting in a while. Been working on some new beers. One of which I put on tap today.

Per Diem
Patterned after a Belgian Single, Per Diem is blond and refreshing with a hint of phenolic character derived from the traditional Belgian yeast used in the fermentation process. In monastic brewing the monks are allowed a daily ration of 1 glass of beer at lunch. The beer they drink is usually a Belgian Single. Per Diem is brewed in honor of these fantastic monastic brewers and their commitment to the production of great beer.

Come give it a try. I am working on producing a Belgian Golden Strong, bottle conditioned, corked and caged. Also, Holiday Nut Brown Ale will come on tap Monday the 24th at 4pm.
cheers,
Jen

5th Element Wins at GABF

2008-10-13T10:19:00.000-07:00

Well all Jason's and mine hard work paid off when we accepted the award for bronze medal for American Style Sour Ale on Saturday night. Thanks to everyone who supports Utah beer. We have about 200 bottles left so please come and enjoy the 5th. It will be out by November. Jason hates stages and pictures so although he is not in this picture, please know that his heart and soul went into the 5th as much as mine. Especially his muscle!
cheers
Jen

Best Drinking Month at Squatters

2008-09-09T10:00:00.000-07:00

Most of you know that mid-September thru October is the best time all year to drink at Squatters. Why you ask? Because this is when all our GABF entries come out that we have been working on all year long. Also, There are no conventions in town and crowds are at an all time low. Here is a snap shot of whats on tap during the next 30-40 days. Black Forest Schwarzbier (aged 35 days), Vienna Lager (aged 35 days), Alt and in the Way (aged 35 days), Hop Rising and Espresso Stout. We also are currently serving a filtered Emigration Amber Ale. Anyone planning on going to Denver this year?
cheers
J

Dylan rocks

2008-09-09T09:47:00.000-07:00

I know I usually write about beer but I must post about how amazing the Bob Dylan show was at Deer Valley. I was in the front row and truly blown away. I have seen over 300 shows in my life and this was in my top 5. I wonder what type of beer he drinks after a hard night of rocking out? I drank copious amounts Guinness Stout in cans and Odell's IPA that night...YUM!

Fifth Element

2008-08-07T20:38:00.000-07:00

Some folks who love Belgian inspired ales might be happy to hear that I will start selling the 982 bottles (750ml each) of Fifth Element next Wednesday, August 13th. Sorry for the delay, but we had some State government approval stuff we had to get cleared before we got the green light.

Fifth Element was brewed December 2007 and laid down to age in oak barrels January 2008. It has light peach/fruit notes and a beautiful golden hue. High carbonation created during bottle conditioning gives it a champagne like texture on the pallet. It finishes slightly tart and cleansing. I find it really yummy and refreshing. Enjoy.
J

Labeling Day and Team Work

2008-07-24T20:53:00.000-07:00

I have such an awesome team at Squatters. Our HR Director, 2 Accountants, Social Environmental Director and Production Manager all helped make the labeling of Fifth Element possible today. We hand labeled 1000 bottles, as well as, added on a special wax seal of love from us to you. We tested the fifth later that day for quality assurance purposes and we had big smiles all around. We did encounter some slight gushing due to a few corking problems and the disturbance of the bottles in handling. we felt that labeling Squatters Pub's first oak aged, bottle conditioned beer on the 24th of July was a fine way to celebrate Pioneer Day.
cheers
J

Wit beer and more

2008-07-22T20:52:00.000-07:00

Squatters is now serving UBC's Wit beer. The UBC brew team has spent some time lately working out some of the beer's delicacies and I personally feel this is the best Wit we have made. We are gearing up for our GABF beers so look forward to Alt, Schwarz, Hop Rising, Espresso Stout, O'Caden's Irish Red and more coming on tap soon. More to come soon on Fifth Element release and our new packaging store license (both in early August)....times are a changing.
cheers,
J

Bottle Conditioning

2008-06-30T10:04:00.001-07:00

On June 27th we bottle conditioned in the basement of Squatters for the first time. We had so much fun it was unbelievable. I thought it would be laborious and painful but I had a blast. I had a great team of workers who included: Josh (brewer at UBC), Chainsaw, Andy, Brad, Jason (brewer at Squatters), Dan (DOB at UBC) and Colby. Thanks to everyone who helped. Re-fermentation is going great and we should be releasing our first wood barrel aged sour beer, Fifth Element, in about a month.
cheers,
J

Brewing Network

2008-06-28T13:45:00.000-07:00

If you listen to "Sunday Session's" on www.thebrewingnetwork.com I will be the guest this Sunday, June 29th, talking about the Utah beer scene, brewing, Squatters and beer! Should be fun, tune in.
cheers,
J

Desert Island Beer

2008-06-23T08:54:00.000-07:00

Ever wondered what beer you would choose if you were stranded on a desert island and you only were allowed to drink one beer over and over again for THE REST IF YOUR LIFE? Brewers often sit around and postulate about this very subject. Why you ask? Because when it comes to beer, we super geek out. For a long time my desert island beer was Hoegarrden, but this weekend I changed my mind. Orval takes its. Lets just says I had an enlightened moment and fell in love all over again and his name is "Orval".
Whats your desert island beer? The rules are simple: one beer for the rest of your life, endless supply, living on a desert island.
cheers,
J

Screw the Hop Crises drink Hop Rising

2008-06-18T09:11:00.000-07:00

Some of you might know the brewing industry is going through a hop crises. Brewers are having to contract hops for up to 5 years and the prices have gone through the roof. Being the hippie rebel I have always been, I designed a new beer packed with hops. I first served Hop Rising at Squatters under the name "Prohibition Pale Ale". Some of you may have had the opportunity to squeeze into Squatters the day we sold pints for .75cents in celebration of the 75th year of the repeal of prohibition. The beer lasted all of 8 hours. We brewed it again and we are filtering it today.

Hop Rising is a classic American Pale Ale, golden in color, packed with American hops: Amarillo, Cascade and Chinook. Super refreshing and drinkable. If you love hops and fresh craft beer you should come hoist a pint or 2 or 3 or...
cheers,
J

German Weisse Bier comes to SLC

2008-05-19T13:07:00.000-07:00

If you like German-Style Weisse Bier come on down. Mein Weisse is Squatters first German-style Weisse beer. Great clove-like phenolic notes mingle with hints of banana. Low hopping keeps this unfiltered wheat beer super refreshing so you can drink it all day long on the patio.

Look for Kindig Weisse (filtered wheat beer) at the end of May. I used the same yeast strain (wyeast 3068) for both weisse brews. Kindig Weisse is my interpretation of a Krystal Weisse, filtered, straw colored, low hops and plenty of clove and banana to go around. Another great patio drinking brew. Note about the name...Maude Kindig was my great grandmothers name who came from Germany, she too was a brewer. I guess the apple does not fall from the tree.

Southern girls in SLC

2008-05-19T13:04:00.000-07:00

October is a great time to visit Squatters, and all brew pubs around SLC for that matter, because that is when we send our Great American Beer Festival entries to the competition. For Squatters patrons that translates to a lot of great specialty brews on tap! Looking forward to seeing you soon. Cheers, J

Talley On Tap

2008-05-07T11:58:00.001-07:00

If anyone is interested in some cool footage the Idea Factory and me shot at Russian River with Vinnie, check out www.talleyontap.com and let me know what you think.
cheers

2008 World Beer Cup

2008-04-22T13:07:00.000-07:00

Wow, what an amazing trip. I spent 3 days judging everything from American Light Lager to Wood and Barrel-aged Strong Beer at the World Beer Cup in San Diego. I visited Stone's new mega facility in North County. In addition, I attended a private Brewmaster's Dinner at The Lost Abbey. But the high light of the whole event was bringing home a Gold medal for Alt and in the Way. I only make this beer twice a year so look for it around the beginning of fall.

I also want to give a shout out to all my fellow Utah brewers who brought home medals. We did really well as a State, and all Utah craft beer drinkers should be proud. We will be serving up Acapulco Gold starting April 28th to celebrate the patio opening. And I am brewing a German Weissbier this Friday, so look for it in a couple of weeks.
cheers
Jen

St. Paddy's Day Celebration and Epiphany release

2008-03-11T16:23:00.000-07:00

As always the Squatters family is throwing a shin dig all week long at our downtown pub. Traditional Irish fare will be served all week, along with our McGrueh's Dry Irish Stout on nitro. On Saturday we will be throwing a party up in the loft after the parade and at night we have an Irish fiddler along with traditional dancing. Also, on March 20th we are releasing for the first time: Epiphany, a bourbon barrel aged vanilla Porter on nitro. Please stop by the brewery and say hi to Jason and me. Cheers, Jen

Tasty beer at your local pub

2008-02-21T14:49:00.000-08:00

Just wanted to let everyone know that we have put Broadway Kolsch on tap. Next week Alt and in the Way and Black Forest Schwarzbier go on. We are currently aging some 5% Belgian beer in oak barrels in the basement. It started out as a Farmhouse ale but since I have blended in some different yeast there is a touch of Belgian golden ale flavor present as well. More on this barrel aging project soon.

Farmhouse Ale now on tap

2008-01-10T10:43:00.000-08:00

I just put our first farmhouse ale on tap yesterday. A farmhouse style ale is also referred to as a Saison. This style of beer developed in the region known as Wallonia, which is northern France and Southern Belgium. There is documentation leading back to the 1800's of these farm/breweries and there "provisional ale". Typically, the ale was brewed in the beginning of winter then stored until spring. A Saison should be light, refreshing and very complex. Golden in color, Squatters farmhouse ale has a nice Belgian yeast inspired fruitiness and spice, all yeast driven. Let me know what you think.

Beers in the Bay Area

2007-12-28T07:57:00.000-08:00

San francisco was great. wow, do they love their IPA's out there. Apparently my fiend Vinnie, brewer/owner of russian River, said when you come into California you cross the "lupalin threshold" . Meaning, you pallett gets so saturated with hops and bitterness, you need more and more! 21A and Magnolias both offered up tons of great beer. I got to taste 21A's medal winning Imperial IPA from the tank. But my favorite of their beers was called "Darkness" a black lager, go figure. Magnolia's is a great little funky, hippie place on Haight. Great english ales and an impressive line up of cask beers. Dave did have a nice Kolsch and Belgian table beer on tap.

Russian River was amazing. Vinnie's is truely doing some fantastic beer. all 3 of his IPA's on tap were great: Blind Pig, Russian River IPA and Pliny the Elder. But my favortie beers were his variations of Belgian style beers. At the top of my list is Supplication, ale aged with cherries. I tasted his new beer Beatification from the barrel and is was the softest most sour beer I have had, and was wounderful. I could go on and on. A trip to russian River is like a pilgramige to Mecca for any true beer lover.

Jen in San Francisco

2007-12-04T12:41:00.000-08:00

I am very excited because i have been asked to cruise over to San Francisco and go drinking. There is always a price to pay when someone wants to fly you some place super cool to drink, so apparently I have agreed to let these folks document my incredible love and passion for both the art of brewing and drinking through the camera lens. Looks like we will be hitting 21st Amendment, Magnolia and Russian River Brewing. I will let you know what beers I enjoy the most and what is fresh and tasty on tap in SF. Cheers

Holiday Nut Brown Ale on Tap

2007-11-16T10:27:00.000-08:00

sorry I have not blogged for awhile but my network guys erased my cookies and i had lost my password. all is good now. We just put NBA on tap and I am really enjoying it. I toned down the floral hops a bit to bring forth more malty love notes and it worked out well.

Right now I am working hard at designing a farmhouse ale. I have barrels coming in from California for aging. Very exciting. I also have Belly-up Bourbon Barrel Stout and a Vanilla Porter aging in 2 bourbon barrels. I probably won't release those for another 2 months. Perhaps in the dead of winter when we all need a little warmth. let me know if you like the NBA or have enjoyed any tasty farmhouse ales lately. Oh, I almost forgot, I went to the Bayou the other day and the best beer I had there was the Cantillon Gueze, it was fantastic. get some before it is gone.
love and beer, Jen

GABF Rap Up

2007-10-22T13:46:00.000-07:00

Wow, what a great time. It was a pretty intense week of tasting beer. I am excited we won a gold for our IPA and a silver for our Organic Amber. But even more exciting was that my friend Kevin over at Redrock Brewing brought home 5 awards. He is a great brewer and good friend and I am super proud. Cheers to you Kev!

Organic Keller Bier on Tap

2007-10-03T14:34:00.000-07:00

We have created a Keller Bier for everyone. We used all organic malt, left it unfiltered and kept the hop profile low so the malt shines threw. On tap Thursday, October 4th. It tastes really nice, crisp and smooth.

Barrel Aged Cherry Luv on tap

2007-10-03T14:30:00.000-07:00

If you love sour Belgian ale then come down to Squatters for a glass (snifter) of barrel aged Cherry Luv. On tap Friday, October 5th. Here is the description:

Barrel Aged Cherry Luv / Brewers Private Reserve
An "Oud Bruin", also known as Flanders brown style ale, originating from the Flemish
region of Belgium. A medium bodied, reddish-brown ale with a gentle malty flavor and no
hop bitterness. The aroma is a complex mixture of fruits and estery smells of plums,
raisins and cherry. Both Brettanomyces yeast and red tart cherries were used in fermentation to create authentic sour Belgian farmhouse ale with cherry accents. Aged for 7 months in a used bourbon barrel to inspire further Brettanomyces and micro-flora
fermentation. YOU MUST ENJOY SOUR BEER TO ORDER THIS UNIQUE BELGIAN-STYLE ALE.

Hello Bjoern

2007-10-03T14:29:00.001-07:00

Let me know when you are in town. I would love to have Dan and you over for lunch. You can get a hold of me by e-mail at jtalley@xmission.com
cheers
Jen

What a great time to drink at Squatters

2007-09-10T12:11:00.000-07:00

September is my favorite time to drink at Squatters bar. This is when we release all of our competition brews for GABF. Whether we win or not, I can tell you first hand that my brewer Jason and I have poured our hearts and souls into these beers and know we are quickly pouring them down our gullet. So get in here fast! My suggestions for mass consumption this week is Alt and in the Way. Prost

Belgium sour beer / Cherry Luv

2007-08-27T11:04:00.000-07:00

Does anyone love Belgium sour beer? Like Rodenbach? I aged Cherry Luv in my oak barrel for 6 months and it is full of micro flora and brettanomyces...yummy! I will be serving the 31 gallons sometime in late September.

Black Forest Schwarzbier now on tap

2007-08-27T11:02:00.001-07:00

BFS is now on tap. I aged this batch 41 days!! Really happy with the flavors. We also just put another Wit on tap, used some chamomile this time, pretty tasty.

Great American Beer Fest 07

2007-08-10T12:15:00.000-07:00

Some of you might notice that the Vienna is off tap, the nitro will also be taking a break. Sorry. This is all for a greater good. I need time to age my GABF beers nice and long. Specifically my Alt and in the Way, Black Forest Schwarzbier and Vienna. So in September we are going to be serving some awesome German beer but until then bare with us. Is anyone out there in cyberspace going to GABF this year?

O'kadens Irish Red on Nitro

2007-07-31T13:56:00.001-07:00

We just put O'kaden's Irish Red on the nitro tap. Classic Irish red-style ale. Malty and very tasty. This is Jason Stock's, the assistant brewer, 2nd beer design for Squatters and we are loving every sip of it.

Broadway Kolsch fresh on tap

2007-07-31T13:50:00.001-07:00

Broadway Kolsch has just been put on tap. This is one of many Great American Beer Festival beers that will be coming on tap this summer/fall season. Kolsch is a classic beer style from Coln, Germany. It is a straw colored ale...clean, fresh, crisp and great to suck down on a hot summer day on the patio. Hope you enjoy it.

Cold off the botteling line...

2007-07-09T13:57:00.000-07:00

Organic Amber just rolled off the bottling line this morning. Should hit the local stores by the end of this week. I just cracked open a bottle...wow, the cascade hops smell and taste great. I hope you all enjoy it. Keep checking back because I have my GABF beer specials starting to roll out. Wit is on tap and tasting great.

"Wit Me 'Till it Hurts" now on tap

2007-06-19T08:47:00.000-07:00

I just put on one of my favorite styles of beer, Wit beer. Made famous by the Belgium brewery Hoegaarden. This Belgium-style wheat beer is light, refreshing and very low in hops. In fact, I just showed my kettle the hop bag and then put the bag back in the cooler. I use a touch of coriander and sweet orange peel to give it a small citrus twist. Does anyone else out there like Wit beer?
cheers,
Jen

Vanilla Porter now on tap

2007-06-05T14:23:00.000-07:00

FYI to all the nitro fans, i just created my first Vamilla Porter and it went on the nitro tap today. I am really happy with it. I used 10oz of vanilla bean, split open and hung them in the porter vessel for a week for conditioning. Hope you enjoy it.

Racer-X Rye

2007-05-24T08:09:00.000-07:00

This week we released a Racer-X Rye. Last time I made this beer was in 2001. I use @ 31% rye malt, 2-row, a little munich and Bravo hops. I kept the bitterness level low to moderate so the rye flavor could shine through. I hope you enjoy it. This Friday, I will be brewing a tasty Wit beer. I will let everyone know when it is on tap. Cheers

Organic Amber Recipe

2007-05-21T09:39:00.000-07:00

Hello to all,
Just wanted to let everyone know that the Organic Amber is in its development stage. Meaning i am still working on the formula and taste. The 2 next batches, which are aging in my fermeters, have increased hop flavor but i left the bitterness alone. The next batches will be hitting the taps by June 1st. I would love comments on this new beer, especially since we are still in the design phase.

Welcome Beer Bloggers

2007-05-01T12:08:00.000-07:00

I am very excited to announce my beer blog site. I have always wanted a quick, easy and candid way to communicate with my customers about whats up in my brew world. I will be posting often about upcoming beer specials, news/info in the craft beer community, homebrewing tips and more. Please visit my blog often to keep up to date on whats going on inside the hop saturated mind of Jennifer Talley.