Archives for the month of: May, 2009

Beautiful, originally uploaded by nshontz.

I’m intending on having a small beer tasting party and these are the beers i’ve tentatively picked. They are not yet in a particular order, but i think we will start with Hamm’s, Jamie said we had to have something in a can and Hamm’s is so damn classy they only have a myspace page.

here are a couple of interesting Infographics

Beer Style Container Brewery Location
Hamms Pale Lager Cans Miller St. Paul, MN
Bayern Amber Amber Growler Bayern Missoula, MT
Beltian White Wheat Beer Bottles Harvest Moon Belt, MT
Rogue Shakespeare Stout Stout Bottles Rogue Newport, OR
Moose Drool Brown Ale Growler Big Sky Missoula, MT
Bitter Root Porter Porter Bottles Bitter Root Hamilton, MT
Big Sky IPA IPA Growler Big Sky Missoula, MT
Cold Smoke Scotch Ale Growler Kettle House Missoula, MT
Dithyrambic Roasted Brown Ale Brown Ale Bottle Homebrew Missoula, MT
Palilalia India Pale Ale IPA Bottle Homebrew Missoula, MT


From the Land of Sky Blue Waters, From the land of pines, lofty balsams, Comes the beer refreshing, Hamm’s the Beer Refreshing, Hamm’s.

Bayern Amber

  • Characteristics: German Märzenbier lager with a distinct hop flavor.
  • Color: Amber
  • Availability: Year round on draft and in bottles.
  • Brewmaster’s Remarks : The favorite standard. Always available, always good.

Havest Moon Beltian White

Another award winning ale which is a mild version of a Belgian classic. Brewed with equal amounts of northwestern malted wheat and malted barley, hopped with Czechoslovakian Saaz hops and finished with a touch of coriander and orange peel. This is an ale for every season with a hint of fruit in the nose, subdued malty flavor and a slightly citric finish. A Belgian style brewed in Belt – Beltian White!

Rogue Chocolate Stout

Tasting Notes:
Ebony in color with a rich creamy head, earthy flavor and
a mellow, chocolate finish.


  • Malts: Northwest Harrington & Klages, Crystal 135-165 & Beeston Chocolate, Rolled Oats & Roasted Barley.
  • Hops: Cascade.
  • Yeast & Water: Rogue’ s Pacman Yeast & Free Range Coastal Water.


  • 15º PLATO
  • 69 IBU
  • 77 AA
  • 135º Lovibond

Moose Drool Brown Ale

That first taste, the best part of a beer after a long day. We want to make that better than ever. So we made Moose Drool. The name sounds a little iffy, but it’s really the best Brown Ale you’ll ever taste. That’s why Moose Drool is far and away the best-selling beer brewed in Montana.

It’s chocolate brown in color with a creamy texture. A malty beer with just enough hop presence to keep it from being too sweet. The aroma mostly comes from the malt with a hint of spice added by the hops. Moose Drool is brewed with pale, caramel, chocolate, and whole black malts; and Kent Goldings, Liberty, and WILLAMETTE HOPS. It has an original gravity of 13 degrees Plato, and is 4.2% alcohol by weight, 5.3% by volume.

Bitter Root Porter

Known as “Three Threads” or “Entire”. Porter became England’s first national beer in 1722. It was called porter because of its popularity with that group of laborers. Bitter Root Brewing brews this rich dark ale with a hint of peat-smoked malt as a salute to English brewers long forgotten.

Big Sky IPA

In Montana, many classic memories are made right after someone says, “Hold my beer and watch this.” These bold, assertive moments deserve a bold, assertive beer – Big Sky IPA. A distinct hop presence and malty backbone will leave you refreshed and ready for your moment of glory. Hang on tight and enjoy the ride. Big Sky IPA has 65 IBU’s, 5% alcohol by weight, and 6.2% alcohol by volume.

Cold Smoke

It earned a silver medal in 2002 and a gold medal in the 2007 NABA brewfest. Formulated with Montana grown 2-row barley, northwest Goldings hops, and lotsa love, this hearty ale drinks very smooth. Not bitter at all and not too sweet either. Novice beer drinkers have been known to take a taste and then say, “WOW! That’s not what I expected… that’s GOOD!” A hint of roasted barley lends a slight coffee-like smoky finish. With a 6.5% abv, this beer is perfect after a day of rippin’ lines on area or your favorite back country getaway. Available in 16 oz aluminum cans. 6.5 % abv (alcohol by volume); 11 IBUs (International Bittering Units)

Dithyrambic Roasted Brown Ale Page 197

This unusual brown ale cannot be compared with any commercial available beers that I have ever encountered, domestic or otherwise. Medium-colored, it is riotously flavored with the distinctively nutty, coffee like character of roasted barley, an ingredient that is usually reserved for classically delicious stouts.

This beer is simple to brew and offers a dry, roasted character with an adequate balance of malt sweetness. It is a refreshing alternative to the other, sweeter varieties of brown ale, perhaps comparable to a primo cup of coffee — hold the cream and sugar

Palilalia India Pale Ale – Page 172

India Pale Ale is a style of ale noted for its alcoholic strength and bitterness. Palilalia India Pale Ale is not quire as dry as a traditional IPA but has plenty of character, contributed by a generous amount of crystal malt and hops. I’s palate is bittersweet and assertive. The toasted malted barley lends a copper color and malty aroma to the brew. Palilalia tends to become drier with age. For additional authenticity you may want to add a generous handful of steamed (sanitized) oak chips during primary or secondary fermentation, for IPA is sometimes ages in oak.

Recently i tweeted about whether or not Universities should host services (like blogs) that are already offered free online. And asked if we are using our resources to Duplicate functionality that exists elsewhere. The response was overwhelmingly for university hosted services. @NadiaWh, a professor at the University of Montana, who is the driving force behind the UM Grace Case blog* said that it was helpful to have support from IT folks on campus for creating blogs. Kind of ironic is her tweet right before that.

“Funny, I can’t access the Grace Case blog to post. I’d like to think it was our loyal following but …. who knows. A bit maddening though.”

Her inability to access the blog on the day the verdict came in was because the server it was living on went down at 4:40pm on friday. Not only was it a Friday, but it was the Friday before finals, and Friday a week before graduation. This server was home to the university calendar, the blogs and the wiki’s for campus, each piece has become a very important piece of the universities web presence. The calendar is crucial at this time of year, parents are coming for graduation and will be looking to the calendar for updates on events and ceremonies. The wiki’s are being used for a number of classes, all of which have finals starting Monday. Professors will inevitably be forced to give alternative times for the final because students won’t be able to study.
The bottom line is that server outages are frustrating, regardless of who you are or the reason they went down. Companies who host these products, like put lots of dollars into uptime and it isn’t realistic to think that the University can financially compete in server power or uptime support. But it is important as @ronbronson pointed out that having the services sit on the universities domain, in our case, “gives it legitimacy and represents a commitment that a ‘free’ domain doesn’t.” I’ve been working hard over the past couple of years to built and show that commitment on the part of IT, and in essence, the university. My concern is that if our abilities (specifically financial) on a hardware/system uptime level are lacking and we can’t provide the guaranteed uptime are we doing them a greater disservice by offering a sub par service?

* Some of the links in this post may not work until sometime Monday due to a server outage.