Issuu

J U N E 2 02 1

LO C A L S E RV I C E S

F O O D + B E V E R AG E

LI F E + C U LTU R E

A D RE A M U N L E ASH ED

T H E PRI D E B EH I N D T H E PAN CAK ES

T H E P OWER O F I N C EN T IVE

MISSOULA MEN

THANK YOU

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LIFESTYLE LETTER

JUNE 2021 PUBLISHER

Mike Tucker | MTucker@LifestylePubs.com EDITOR

Never quit the daydream.

Chelsea Lyn Agro | Chelsea.Agro@LifestylePubs.com MANAGING EDITOR

Erika Fredrickson | Erika.Fredrickson@LifestylePubs.com

I'D LIKE TO SAY THAT MY HEY-LET'S-MOVE-TO-MONTANA-ON-A-WHIM

ACCO UNT MANAGER

SPONTANEITY RUBBED OFF ON MY HUSBAND BUT PERHAPS I JUST

Marla Huggins | Marla.Huggins@LifestylePubs.com

UNCORKED HIS OWN ADVENTURE SIDE. Let me explain.

STAFF PHOTOGRAPHER

Erika Spaulding | InspiredbyMontana@Gmail.com

A few months ago (both of us new parents and owners of a small hobby farm) I added to our daily chaos by suggesting we get goats, again. This would be our second round with the animal after a fun albeit challenging run with our first two. We didn't have proper fencing and the critters were always escaping. One time I even had to partially drag our doe from the neighbor's yard in a very dramatic sense.

AD DESIGNER

Whitney Lockhart L AYO UT DESIGNER

Dani Moore

She dropped down onto her knees and cried out loud and long, "maaaaaaaaaa." I

CONTRIBUTING WRITERS

was frantic, sweating even, at the thought that someone was washing their dishes,

Shelby Humphreys, Amanda Krieg, Jill MH Taber, Susie Wall

looking out the window, and watching me try to convince my goat that the greener pasture she was in was, in fact, not her own. Anyway, I suggest we try this goat

CONTRIBUTING PHOTOGRAPHERS

owning thing again. My husband, who is generally a good sport when it comes to

Open Lens by Pamela

my troublesome ideas, responds with an abrupt "no." But then, he suggests we get a flock of sheep. Not a couple goats but a flock of sheep. Apparently he'd been daydreaming about this. A pandemic will do that to you. There's a toilet paper shortage and everyone is out buying up canned goods and

CORPORATE TEAM CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore

you just can't help but think, "I'd better return to the old world and raise my own."

ART DIRECTOR Sara Minor

And it helps that we're animal people and always looking for a way to justify our

OPERATIONS DIRECTOR Janeane Thompson

yearning for more. But he was serious about this sheep thing and just like that, we were on the educational journey of a new endeavor.

AD MANAGER Chad Jensen REGIONAL SALES DIRECTOR Eric Williams WEB APPLICATIONS Michael O’Connell

Creating a can-do bubble is the throbbing, meaty heart of my marriage. Everything is possible. All dreams are valid and the same goes for the fears and nightmares— they are conquerable, prime for a tackle. When I think of this June "Men's" issue, I think of my counterpart, who not only allows me to be me but makes me me. He inspires the stories within this issue—free roaming Montana countryside with ani-

514 W 26TH ST., KANSAS CITY, MO

Chelsea Lyn Agro, Editor ON THE COVER Mike Ramos of Paul’s Pancakes

PHOTOGRAPHY BY ERIKA SPAULDING 6

Missoula Valley Lifestyle | June 2021

CityLifestyle.com/MissoulaValley

SOUTH CAROLINA | TENNESSEE | TEXAS | VIRGINIA | WASHINGTON

Proverbs 3:5-6 Missoula Valley Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Missoula Valley areas’ most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Missoula Valley Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

HE L PI NG YO U STAY Healthy

•NEV ER FORGET YOUR M ASK AGAIN• N o w t h a t t h e w o r l d h a s o u r f a c e s c o v e re d… D o n ’ t f o rg e t y o u r m a s k s .

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INSIDE THE ISSUE JUNE 2021

FEATURES 14 The Pride Behind the Pancakes Mike Ramos holds tight to his mother’s example.

22 A Dream Unleashed Gus Jacobson of Summit Pups allows four-legged freedom on hikes.

28 The Power of Incentive Turner Farms plants roots in the world of agriculture and big ideas.

34 For Beer’s Sake Kettlehouse Brewing Company uses

22 28

conscious efforts in brewing and waste water practices.

34 DEPARTMENTS 6

Lifestyle Letter

Around Town

Locally Owned

Locals Only

34 Local Limelight 40 Lifestyle Calendar 42 Local’s Choice

AROUND TOWN

SPLISH SPLASH!

CAMPFIRE CHEFS: CHEF CRAIG RICHARDS

Hello, summer! Time to get our little Montanans

The Resort at Paws Up welcomes Chef Craig

in the pool to discover life-saving tips and tricks

Richards of Atlanta Georgia June 17 to 20. He's best

when it comes to staying afloat. Our Missoula

known for his signature handmade pasta stylings

community has endless ways to enjoy the water

and wood-fired meats and seafood at Lyla Lila, his

from whitewater rafting to lazy river tubing to

southern European restaurant. Be there to experi-

kayaking out on a lake. Luckily, we also have

ence the innovative Italian dishes he’s known for in

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speak. Splash Montana Waterpark is open June

Richards spent five years working with “the

through August and is located in Playfair Park.

first lady of Italian cuisine,” restauranteur Lidia

Choose the right level for your child based on

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at St. Cecilia, where his work was lauded by Food &

by an adult.

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+ Tamarack Brewing Company, served 10 a.m. to 2 p.m. No reservations.

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+ Scotty's Table, served 9:30 a.m. to 1:30 p.m. A brunch menu is available online.

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Missoula Valley Lifestyle | June 2021

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Missoula Valley Lifestyle | June 2021

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LOCALLY OWNED

THE PRIDE BEHIND THE PANCAKES

MIKE RAMOS HOLDS TIGHT TO HIS MOTHER’S EXAMPLE ARTICLE SUSIE WALL | PHOTOGRAPHY ERIKA SPAULDING

Missoula Valley Lifestyle | June 2021

What were the most important things he learned? “Never run out of anything, always give good portions, and always keep your food cost as low as possible,” said Mike. He also learned her philosophy on customer service. “She would say, ‘Everybody [who] walks through that door signs your check. They are your boss.’ PAUL’S PANCAKE PARLOR HAS BEEN SERVING UP ITS NAME-

That’s so important. Without these people coming through here, this

SAKE DELICACIES, AND SO MUCH MORE, SINCE 1963 WHEN

is an empty building.”

PAUL GJORDING FIRST OPENED THE DOORS. Paul ran the

Mike continues to pass on that philosophy to his staff.

restaurant for 20 years and sealed its place as a breakfast favorite in

“Everybody has a bad day but we try to make it a positive experi-

the Missoula community with plate-sized, pillowy pancakes. Upon his retirement in 1983, Paul sold the restaurant to Elly Ramos Sparr who had been working with him since the restaurant’s

ence for everyone. Greet them as they come in and say goodbye as they leave. Get to know their name and what they want to eat. People want to feel like you care,” he said.

inception. Then in 1998, Elly was ready to retire and she looked to

That care comes through in every dish served at Paul’s. Plates

her children to pass the spatula to. Son Mike Ramos accepted but

of fist-sized fluffy biscuits ladled with savory sausage gravy, crisp

Elly had one catch.

bacon, and creamy eggs come out of the kitchen at a break-neck

“She made me work from 3 a.m. to 11 a.m. every day for a year before she would sell it to me,” said Mike.

pace on busy weekend mornings. And then there are the pancakes. CONTINUED >

At the time Mike was coaching track and field at the University of Montana. He and his sisters had worked at Paul’s growing up, so he was somewhat familiar with the workings of a bustling restaurant. But he soon found there was a lot to learn. Food preparation, purchasing, managing the staff, and handling the financials consumed his days and once his year-long lesson was over he had gained an immense amount of knowledge. “I absolutely felt that was necessary,” Mike

“Never run out of anything, always give good portions, and always keep your food cost as low as possible.”

said. “Once that process was complete I could have duplicated it anywhere with my eyes closed.” Mike sings his mother’s praises. “My mom was so smart about things. She was the hardest working woman I ever knew. She came here from Germany with her husband not speaking a word of English. She raised four kids and had her hands full. She was an unbelievable cook.” Pictures of his mother adorn Mike’s office including one of a young Elly in her waitress uniform, which patrons can also see above the front counter of the restaurant.

CityLifestyle.com/MissoulaValley

LOCALLY OWNED (CONTINUED)

“I had a vision about what we wanted to do and she took off with it. She did a wonderful job.”

mural of the University of Montana football stadium depicting the crowd in the throes of an exciting game. The mural was painted by Missoula’s own Hadley Ferguson when Mike remodeled in 2000. “I had a vision about what we wanted to do and she took off with it. She did a wonderful job,” Mike said. Aside from the mural, much of the décor is the brainchild of Mike’s wife. Her goal was to give people fun things to look at while they dined. Combine the delicious menu with Mike’s customer service philosophy and his staff’s hospitality and Paul’s Pancake

The hardest part of eating at Paul’s is deciding which of the 18

Parlor is guaranteed to be a favorite in the Missoula com-

flavors to order—spice, chocolate chip, caramel, buckwheat,

munity for years to come. “We really care about the com-

and multigrain raspberry to name a few. Mike’s favorite is the

munity and our customers,” said Mike. “We actually do care

German pancakes. Making a batch is a process but one bite

and we care what our customers think about us.”

of these delicate cakes is well worth the 14-minute wait it takes to make them. Mike has made a few minor changes to the menu but he says the format is very similar to Paul’s. Arguably one of the favorite items is the sourdough pancake. According to Mike, the sourdough starter is likely 110 or 115 years old and was Paul’s grandmother’s. Paul’s doesn’t close after the breakfast crowd leaves. They also serve lunch and dinner, offering comforting dishes like chili burgers and chicken fried steak, a variety of salads, and a host of sandwiches. One of the most iconic things about Paul’s is the unique and whimsical décor. Metal signs from a bygone era advertise electric mixers and vanilla shakes. Portraits of Marilyn Monroe and Elvis Presley cover the walls along with photographs and paintings celebrating the Griz.

The most prominent piece of art is a

Missoula Valley Lifestyle | June 2021

“We really care about the community and our customers. We actually do care and we care what our customers think about us.”

CityLifestyle.com/MissoulaValley

LOCALS ONLY

a little cheddar goes a long way NEW LIVE-STREAMING SERVICE CHEDDARBOARD GIVES VIEWERS MORE OPPORTUNITIES TO HELP OUR ARTS SCENE

ARTICLE SHELBY HUMPHREYS

Missoula Valley Lifestyle | June 2021

"I want my kids to grow up in a cool, vibrant community where t hey h ave lots of options." COLIN HICKEY GREW UP ALONGSIDE MISSOULA’S

“We started hearing from other places around the state

MUSIC SCENE. And the growth isn’t stunted despite a tough

who wanted calendars like ours,” said Colin. So, he went

run for live events. Our town isn’t slowing down and neither is he.

back to Hank, this time to create an umbrella platform, called

In 2000, Colin moved from Laramie, Wyoming to Missoula

GatherBoard. With the expansion, they could run multiple

and landed in the gritty music scene at Jay’s Upstairs. “My brothers lived here and played in the band Volumen. I moved here and took over as booking manager for Jay’s. Eventually, I joined a band called the International Playboys. In 2003, the closure of Jay’s tightened stage times. Colin saw a need for a better booking solution.

calendars and sell enough ads to support three staff: Molly, Lori, and Colin. Then, the pandemic hit. Events disappeared from the stage and the calendars. For Missoula businesses, it was time to skill up or tap out. Colin gives Molly all the credit for keeping the lights on.

“Multiple bands were playing shows on the same day. We

“When she saw relief money out there for small companies,

needed a website so that bands wouldn’t book on top of each

she went to work applying for everything she could find. We

other,” he explained. Colin worked with Hank Donovan and

took time to rethink the whole business and how we could

his brother Shane Hickey to create Missoula’s first online

come out even better. I really couldn’t be more proud of Molly

events calendar called gardencityevents.com.

and what she’s done,” he said.

“Hank came up with the original design and website code.

Funded by a financial form of government cheese,

I combed the papers and called venues to find events, then

GatherBoard gave birth to CheddarBoard, a live-streaming

put them up myself. I’ve always enjoyed bringing people out

service that gives watchers an opportunity to donate to art-

to enjoy a show. I guess I’m a promoter at heart,” said Colin.

ists. The site launched in April, adding a whole new layer to

Just when that first calendar went online, Missoula crested an entertainment tipping point. No longer was a UM sports match the only game in town. Audiences had choices. Live the-

Missoula’s art scene. Colin doesn’t see that going away. “Coming out of the pandemic, there’s always going to be virtual events. People like having that option,” he said.

ater took root and renovated venues started attracting bigger

Meanwhile, Colin has leveled up his vision of virtual enter-

names with flashier shows. The website went through its own

tainment as COO of VidCon, an international conference

growth spurt and new ownership. Eventually, Colin was able to

which brings fans, innovators, and featured creators together

buy back the website—this time, as missoulaevents.net. Still,

to celebrate the magic of digital content.

the site wasn’t self-supporting. “We had no shortage of submissions but businesses

“We started in Anaheim with 12,000 attendees. Now, we’re in London, Mexico City, all over,” he said.

weren’t into buying online ads yet,” Colin said. “That’s when

Still, Colin chooses to work from Missoula.

I reached out to Molly Bradford. We had played on the same

“I want my kids to grow up in a cool, vibrant community

broomball team and worked at NewWest.net together. I told

where they have lots of options.” Some of Colin’s pals from

her, ‘I’ll run the calendar, you sell the ads.’”

Jay’s Upstairs have also stayed. Thinking they were out to

While Colin and Molly hustled to keep their business going, Missoula activities multiplied. Beyond just music, the calendar listings included workshops, festivals, exercise classes, and even a weekly tarantula feeding.

punk the future, they have grown up and are raising their own families now. “It’s pretty great,” Colin said. “Those of us from that era are doing so well. I feel like I grew up here a second time.” CityLifestyle.com/MissoulaValley

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unleashed

a dream

GUS JACOBSON OF SUMMIT PUPS ALLOWS FOURLEGGED FREEDOM ON HIKES ARTICLE JILL MH TABER

PHOTOGRAPHY ERIKA SPAULDING

WILL ROGERS SAID, “IF YOU GET TO THINKING YOU’RE A

and then coming home to dogs with pent-up

PERSON OF INFLUENCE, TRY ORDERING SOMEONE ELSE’S

excitement. Dogs need exercise and dogs love

DOG AROUND.”

adventure. So, Gus takes them for a hike.

Gus Jacobson, owner of Summit Pups, holds a different phi-

A long hike, to be exact. Monday through

losophy: show a dog gentle, assured strength and you’ve got a

Friday, Gus loads up a dozen dogs and hits

friend for life.

the hills, hiking for three-and-a-half hours,

“Dogs respond to the alpha dog, especially in terms of pack mentality,” Gus explained. “It goes beyond external commands. It really means exerting calmness and confidence.” Gus offers Missoula dog owners a unique service: off-leash, in-the-wild hikes for their four-footed friends. And it’s his dream job.

hitting over seven miles of leased mountain terrain in East Missoula. Growing up on a ranch in southwest Montana, Gus learned a thing or two about dogs.

Gus started Summit Pups with what some might call the “good ol’

“We always had dogs,” Gus said.

college try.” Armed with home-printed business cards, he searched

“Working with dogs was a way of life and

for clients, left cards tucked into mailboxes and fences when he’d

part of our livelihood.”

notice a home with a dog in the yard. “I thought to myself, what would I do if money was no object,” Gus explained. “The answer was I’d be in the mountains, working with dogs.” Missoula is a dog-loving town. There are a lot of dogs and specifically, a lot of dogs with energy. Gus noticed a trend: owners working all day

As a result, Gus earned a deep respect for pack mentality, specifically how to build trust with a large group of dogs. “Dogs just pick up on the subtleties of confidence,” Gus explained. “If you exude confidence and gracefulness, dogs respond to that.” CONTINUED >

Missoula Valley Lifestyle | June 2021

CityLifestyle.com/MissoulaValley

A DREAM UNLEASHED (CONTINUED)

Gus’ own dog—a schnoodle named Bill—plays an integral role in Summit Pups’ hikes. For their first six months together, Gus and Bill worked on a crab boat off the Northern California coast. When they moved back to Missoula, Bill took his partner and sidekick role to a new job—sub-alpha pup to the Summit Pups pack. “Bill listens to my every command. He’s such a helpful dog,” Gus explained. “He’s my number one employee. The other dogs notice the positive reinforcement Bill receives. It’s a snowball effect. Dogs listen well.”

Missoula Valley Lifestyle | June 2021

The Summit Pups Instagram page boasts inspiring videos of fun-loving packs of dogs enjoying romps in

makes sure that the dogs get along, that they have a good temperament, and that they’re not aggressive.”

the wild: leaping slow-motion out of the back of Gus’

Julie is thrilled with her Summit Pups experience:

van, running back and forth on snow-covered trails,

Ginny is tired but happy after a hike and she trusts the

jumping, and playing.

care that Gus provides for the dogs.

They’re a group of friends.

“Gus sent videos from Ginny’s first day with Summit

Gus starts the process with a temperament test: a

Pups. That was really nice to get updates from him on

meet-and-greet of sorts to get a feel for how a new pup

how she was doing, that she was getting along well,

will interact with other dogs.

and that she was able to fit in with the group,” Julie said.

“It’s like I’m watching people’s children,” Gus said. “I can’t afford to have anything happen on these hikes.”

Gus might not call himself a dog whisperer but he takes his time to learn each dog’s story and integrate

Gus encourages his clients to choose a regular

them into the pack, a method that leads to happy

schedule for hikes so they can build a friendship with

dogs, a successful business, and a dream opportunity

the same dogs over time.

for Gus.

“Socialization is so huge for any dog,” he explained.

“The beauty of dogs and why I love them so much is

“Familiarity is huge. They’re buds. They form a relation-

that they are constantly present and in the moment,”

ship with other dogs. This opens them up to a friendly

he said. “When you take them out of confinement, it

and safe environment.”

opens up a whole new world. They are stimulated in

Julie Brehm’s dog, Ginny, is a new member of the Summit Pups pack. “I was on the waiting list for a couple of months,” Julie

such a positive way, even if we go to the same place every day. It’s a new day. Allowing them freedom allows them to be even more present.”

explained. “I really appreciated that Gus made sure that

Summit Pups can be found on Instagram at

she would be a good fit with the group. He definitely

@SummitPups or by calling Gus Jacobson at 406.580.6164. CONTINUED >

“THE BEAUTY OF DOGS AND WHY I LOVE THEM SO MUCH IS THAT THEY ARE CONSTANTLY PRESENT AND IN THE MOMENT.”

CityLifestyle.com/MissoulaValley

A DREAM UNLEASHED (CONTINUED)

“ Wh e n yo u t a ke t h e m o ut of co nf i n e m e nt , it o p e n s u p a wh o le n ew wo rl d . Th ey a re st i m u l a t e d i n su ch a p osit ive way, eve n if we g o t o t h e sa m e p l a ce eve r y d ay.” 26

Missoula Valley Lifestyle | June 2021

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THE P OW E R OF I NCE N T I V E

TURNER FARMS PLANTS ROOTS IN THE WORLD OF AGRICULTURE AND BIG IDEAS

Missoula Valley Lifestyle | June 2021

ARTICLE MARKO CAPOFERRI PHOTOGRAPHY OPEN LENS BY PAMELA

THE TURNER BROTHERS WANTED A BUNKBED, SO

Ethan. “We base our entire lifestyle around these

THEY STARTED AN ORGANIC FARM.

ideas that we just come up with and try out to see

“Our parents wanted us to raise half the money and

if they work.”

suggested we sell leftover produce from the backyard

At the same time they are pushing the envelope,

garden,” said Logan Turner, 19. “We set up a stand in

the farm utilizes age-old models like crop rotation and

the driveway and made enough to purchase a bunkbed

local engagement to achieve a sustainable and resilient

in full. After that, we realized how successful vegetable

framework. This proved to be a huge advantage as the

farming could be and kept upscaling from there until we

COVID pandemic wreaked havoc around the world, dis-

got to where we are today.”

rupting the massive chains of commerce that bring most

This is not your typical farm origin story but this small

of us our food.

farm in Orchard Homes is not your typical farm. For one

“During the pandemic there was a huge break in the

thing, Turner Farms’ roots go back not multiple gener-

supply chain, going from farms to processing plants to

ations but to 2006, when the brothers began the small

stores,” Ethan explained. “There were empty shelves

enterprise that has grown into something of a commu-

everywhere. But here, produce goes from the farm to the

nity institution.

store and there wasn’t that break. We’re able to pick it

Moreover, Turner Farms—unlike older, more-established farms—is a bottom-up venture. While parents Erin

and sell it and that’s that. It’s a lot more intimate and a lot more secure.”

and Jon certainly do their part, Logan along with brothers

“People actually flocked to the farm to buy their pro-

Ethan (21) and Gus (16) form the core of the farm’s opera-

duce and meat, which is a testament to the community,”

tions and ethos. This unlikely setup has opened the doors

Logan continued. “People want to buy organic and local,

for all kinds of experimentation: for Logan, it meant grow-

to know where their food comes from, and that showed

ing a small batch of wheat and milling it to make cook-

when the pandemic started.”

ies; for Gus it meant breeding Suffolk and Black Welsh Mountain sheep and producing healthy offspring. “This whole place is based on radical ideas, which kinda comes with being a first-generation farm,” said

Most significantly, the pandemic provided a reversal of fortune for Turner Farms, for whom the community-based, small-scale approach was a strength in the market instead of a weakness.

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THE POWER OF INCENTIVE (CONTINUED)

spread to their community. The farm is something of an incubator for big ideas, the kind of big ideas that come with small and simple actions like putting your two hands in the dirt and growing your own food. “By 2050 they’re predicting a massive boom in population, and the way we’re producing food “This was the first year ever that our farm actu-

in America right now isn’t going to cut it,” Logan

ally paid for itself and didn’t have to use outside

said. “We’re going to need more local, sustain-

income, just because of [COVID-19],” said Gus.

able, small farms producing good, healthy food.

Though Turner Farms sits on a modest five acres, they boast a flourishing array of plants

American agriculture needs new perspective, and the overarching goal or our farm is education.”

and animals, and the list is impressive: they raise

“For example,” Gus continued, “we had kids

sheep, goats, chickens, peafowl, turkeys, water-

plant corn at one of our camps. Then their parents

fowl, angus cattle, and hogs, and they grow sweet

come back and buy that corn for their families to

corn, tomatoes, potatoes, zucchini, spinach,

eat. Which is cool because those kids then get to

lettuce, kale, beets, carrots, kohlrabi, broccoli,

see firsthand what farming is.”

cauliflower, green beans, onions, garlic, squash,

“This is our home but it’s also a home for our

pumpkins, and grass hay. It’s true what they say:

community,” said Ethan. “It’s where they base their

that big things come in small packages.

life because it provides sustenance. This is some-

In addition to the abundant life thriving in their

thing that’s so strange and distant to today’s culture

pastures and fields, the biggest yield at Turner Farms

but it’s an incredibly powerful thing to be connected

is definitely in the worldview they generate and

to where your food comes from.”

Missoula Valley Lifestyle | June 2021

CONTINUED >

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THE POWER OF INCENTIVE (CONTINUED)

Missoula Valley Lifestyle | June 2021

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LOCAL LIMELIGHT

F OR BE E R’ S SA K E 34

Missoula Valley Lifestyle | June 2021

KETTLEHOUSE BREWING COMPANY USES CONSCIOUS EFFORTS IN BREWING AND WASTE WATER PRACTICES

MOST BREWERIES HAVE AN IN-THE-CAN MENTALITY WHEN IT COMES TO THEIR BUSINESS, MEANING THAT THE CREATIVE CYCLE ENDS WITH THEIR BEER IN THE CAN AND ON THE SHELF (OR IN YOUR HAND). But not for Kettlehouse Brewing Company. Their brewing practice comes full circle from brew to can to farm. There’s no question that water is essential to our Montana lifestyle and no Missoula company understands that better than Kettlehouse Brewing Company, whose mission is to pair world class beers with Montana’s world class outdoors. This is more than a company mission. It’s a promise to Montanans, and it’s evident by their actions. Kettlehouse was the first Missoula brewery to package their beer in cans. Every employee lives by the mantra “Reduce, Reuse, Recycle,” which means using post-consumer materials in their packaging and even giving their spent grain to local farmers for livestock. They are constantly finding creative ways to improve the beer-making industry for the betterment of our outdoors.

CONTINUED >

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LOCAL LIMELIGHT (CONTINUED)

One of Kettlehouse’s most challenging improvements has been their Bonner location’s waste water treatment facility. A typical day of beer making produces between 10,000 and 13,000 gallons of effluent (non-sewage waste water). While other Missoula breweries have access to municipal city water, this location does not. That means they can’t just send their waste water down the drain for the city to treat. Furthermore, being directly on the Blackfoot River means stricter standards. So how do they accomplish the task of waste water elimination? They built their own treatment facility. Enter Chad Loney, Facilities Lead at Kettlehouse, or as he explains his job title, “Mr. Fix It.” At the forefront of Chad’s many responsibilities is what goes down the drain, and where it goes from there. “The biggest difference with our waste water facility is its unique setup to treat beer waste and nothing else. We are treating only what goes down the drain in our production areas. That being water, beer and cleaning chemicals. There is no sewage being treated in our Opportunity Water Treatment Plant,” said Chad. The absence of sewage from Kettlehouse’s treatment facility means better drinking water for their neighbors. Clean water is essential for our recreational lifestyle and our ecosystems and Kettlehouse works closely with the Department of Environmental Quality to ensure that they are doing their part to protect this precious resource. Constant testing of ammonia and nitrates within the drain field ensures safer ground and river water. Not everything that comes out of the treatment plant is water though. Some of it is solids, lovingly referred to as “sludge”. In keeping with the company mantra, Chad has successfully experimented in finding innovative purposes for this waste. “The sludge is removed from our facility by pumping it down into a holding tank, then to a septic services truck, hauled away, and then drained onto fields of local farms to feed the soil,” said Chad. Waste not, want not. Chad and his team at Kettlehouse are equally conscientious about their waste output as they are about their beer output.

Missoula Valley Lifestyle | June 2021

While time and water are key ingredients to beer,

is not only symbolic of their communion with the

grain, hops, and yeast are the other crucial com-

outdoors but it also abides to the common knowl-

ponents. Where they come from and where they

edge that good water is crucial to good beer.

go are the responsibilities of Head Brewer Zach Nelson, who never loses focus on the mission to pair beer with the essence of Montana.

The wort will then spend the next ten to twelve days in a fermenter where yeast is added. “I always say we make wort, yeast actually makes

The very first step in beer-making is milling the

the beer and this is why you need to give TLC to

grain (malt) and most of Kettlehouse’s grain comes

your yeast at all times,” said Zach. The yeast eats up

from Great Falls. This is important because it means

the sugars which then creates alcohol. The remain-

less shipping and transportation costs while also

ing product is now a newly fermented liquid. The

supporting local agri-business. The milled grain is

fermenter tank is then set to 33 degrees. This allows

then transferred to a lauter tun where it steeps in hot

for any remaining solids and yeast to drop out. At

water until it becomes a sugar water called “wort”.

this point, the beer is hazy and uncarbonated. Some

Wort is basically beer’s pre-fermented genesis.

of their beers, such as the New England IPA, are

The wort is then transferred to a kettle.

complete at the conclusion of this step.

“It is boiled for sanitation purposes and to make

The rest of the liquid is transferred to a centrifuge

it aseptic. We also add hops and other adjuncts

where it spins at 6700 rpms, clearing the product.

at this point for flavor, bitterness, and sweetness,”

Finally, the almost-beer is transferred to a bright tank

said Zach.

where CO2 is added for carbonation and quality

Next the wort is onto the “whirlpool” where cold water from Kettlehouse’s well in the aquifer and the

checks are conducted. Kettlehouse has their own lab on site where they test for ibus and bacteria.

hot wort pass by each other in a heat exchanger.

Kettlehouse knows the value of time and water,

This cools the wort down to a fermentable tempera-

and they brew it into something we can taste after

ture range (52-70 degrees depending on the style

a day on the river. We share the sweetness and the

of beer and yeast used). The fact that Kettlehouse

bitterness with our friends at the end of a trail. We

uses Montana’s own well water to make their beer

clink our cans to the flavor of a good harvest. CityLifestyle.com/MissoulaValley

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Missoula Valley Lifestyle | June 2021

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Missoula Valley Lifestyle | June 2021

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Missoula Valley Lifestyle | June 2021

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