Odell St. Lupulin (ABV 6.5%, IBU 46)
This dry-hopped extra pale ale begins with a floral hop scent and an amber-colored body. Poured from a tap, this beer had a minimal white head. With a malt-forward body and crisp, clean finish, it is a perfect summer seasonal available May through September.

Avery Karma (ABV 5.4%, IBU 10)
As the brewing company says, “You get what you give.” This Belgian pale ale, poured from a tap, is transparent and amber in color with a very minimal head that rests on top of the beer. The first taste is smooth on the tongue and leaves no lingering aftertaste. With a Belgian-forward flavor and a well-rounded fruit essence, this beer is exceptional to drink year-round.

Chain Reaction Black IPA with Anise and Orange Peels (ABV 6.8%, IBU 55)
This black IPA, poured from a tap, is deep and dark in color and body and is topped with a fluffy tan head that makes it look irresistible. The beer begins malty and has a creamy body but a noticeable resin-y finish. Hints of pine can be detected, but the balanced flavors leave no lingering aftertaste. This beer was brewed special for the brewery’s opening.

Avery Twenty-One Anniversary Imperial Brown IPA (ABV 8.3%)
This imperial brown IPA is packed with a variety of hops and dark specialty malts. The beer was poured from a tap and boasted an impressive off-white head and medium body. This beer was dry-hopped with Amarillo and Simcoe to give a dryness that is evenly balanced with a malty finish. This beer is a one-and-done release.

Twisted Pine Hop Zealot (ABV 6.5%, IBU 63)
This IPA was poured from a tap and has a transparent, blonde body with a strikingly soapy head. This brew is a very sessionable IPA, citrus forward in both smell and taste, and finishes crisp and clean with no lingering aftertaste. This beer is a summer seasonal release.

Meet Ross and Amber Lockhart, young farmers in their 30s with lots to say.

HPR: Can you give our readers a little background on the farm?

Heart and Soil Farm was started way back in 2013. The name came from our desire to express how important soil health is to farming. And, really, our first job is working on soil health. Healthy soil makes growing vegetables much easier. We take land stewardship very seriously. 

On 6 acres of land overlooking the Elm River, we grow a variety of vegetables and a few fruits (with visions of apple trees in our future). This year we opened up a very limited Community Supported Agriculture (CSA) as we continue our market stand. We hope to do this all day, every day in the future (OK, maybe not all day, every day, but most days), but right now Ross also has a full-time job and I am home with our very active 4-year-old. She is very good at eating carrots right out of the ground but not great at weeding or watering.

HPR: What led you to farm?

Ross: As the son of a third-generation North Dakota farmer, there is no easy answer to that question. I’ve had an extraordinarily close relationship with farming since birth. Some might say it’s in my blood to farm. That said, I should probably mention that I spent the better part of a decade trying to carve out a path for myself off the farm. We knew heading into farming, though, that we were going to leverage our experiences off the farm by dedicating ourselves to three simple concepts: small, local and organic.

Amber: I’ve always loved food. After having our daughter, Stella, I took a good, hard look at what we ate. So much of the food available to us is not really food; it is created in a lab somewhere. There is nothing wrong with buying produce from the grocery store. Most of the year here it is the only option, but many of those fruits and vegetables are varieties grown for shipping ability and appearance, not nutrition and flavor. We also wanted to connect with our community, and food is a great way to connect. It is something we all eat and enjoy. 

HPR: What do you think the average age of the farmer is now?

The average age of farmers in the U.S. is around 55-plus years of age. There are many barriers for young farmers seeking to get involved in agriculture, such as high land prices, availability of land, equipment costs, debt load of young people from college, lack of health care pools for farmers, etc. On a policy level, we could do a better job encouraging young people to get into farming by creating mentorship programs, student loan forgiveness, more low-interest loans for land and equipment and health care options that include health, dental and vision. It is in our best interest, as eaters, to keep family farms alive since family farms tend to work toward good land stewardship. 

HPR: Why do a CSA?

CSA is a great model for a small vegetable farm. Community members pledge support by purchasing shares in the farm at the beginning of the season. It enables the farmer to connect to the community by providing sustainably grown, local and healthy produce to friends and neighbors while allowing the farmer to plan for the season based on how many shares they sell. And for members, you get a chance to eat healthy, try new vegetables you wouldn’t normally get at the grocery store and know where your food comes from — a win-win for everyone.

Heart and Soil Farm
Grandin, N.D. (30 miles north of Fargo)
Find them at Town Square Farmers Market in Grand Forks on Saturdays
heartandsoilfarm.com
facebook.com/HeartAndSoilFarm

So you might want to know why I am writing about soap in a food column. Well, when I was reading about The Honey B Soap Company and owner Brittany Sinclair of Fargo, I was impressed with her attention to what we put on our bodies. 

I fell in love with her personality before I even tried her products. I am now addicted to them, so much so that I won’t even mention my favorite item out of fear that if I do, she may run out of it. So, please, meet Brittany in her own words.

High Plains Reader: Can you tell me one thing about one of your products—about how it may have health benefits by being absorbed into our bodies?

Brittany Sinclair: We absorb 60 percent of what we put on our skin. I figure if I don’t want to eat it, I’m not going to smear it on my body or the bodies of my children! My ingredients provide health benefits because they are natural and used without preservatives. The oils I use provide vitamins and nourish the skin, the pink Himalayan bath salts have 84 minerals that are absorbed while taking a bath, and the essential oils I use each have their own list of attributes that could go on and on.

HPR: You stated that you began The Honey B Company as a part-time home bakery, but have transitioned to soap saponification (that’s the fancy-Nancy word for soap making). Did you work with these different foods/oils and that is why you have products like shea and mango butter, meadow foam seed oil, sweet almond oil, apricot kernel oil, avocado oil and rose hip oil?

BC: I was a pretty traditional baker (and still am to some degree), but researching ingredients has opened my eyes to the variety of things I can use in my products and in my kitchen. Since many of the ingredients I use in my products are also edible, I have used an array of them in cooking since switching to soap. We are ever transitioning to healthier foods and habits.

HPR: What are the benefits of essential oils to your body?

BC: Essential oils are the essence of the plant — it’s life force, if you will. Essential oils have been used for centuries to cure ailments of all kinds with great success. I use essential oils for their natural smell, but also to utilize their healing properties.
Here are just a few examples (info taken from http://ow.ly/yVEOy):
Lavender oil is known for its ability to aid in healing burns, promote sleep, calm anxiety and stress, and good for treating minor cuts and scrapes because it has been shown to have antibacterial properties. It is considered safe for all ages and skin types.
Tea tree oil is used for an array of ailments such as psoriasis, dandruff, acne, athlete’s foot, insect bites, oily skin, etc.
I continue to learn about each oil and how they can be beneficial in treating our physical and emotion beings.

HPR: Brittany’s recipe to a good healthy body meal?

BC: Spoiler alert! Many hints and my advice will involve you giving up simple pleasures:

1. Drink more water.

2. Eat more fresh veggies and fruit.

3. Increase healthy fats (avocado, coconut, etc.).

4. Lower your intake of salt and fried foods.

5. No smoking!

6. Lower or eliminate your alcohol consumption.

7. Take cooler showers and take them less often. (Do you really need to shower every day? If you are eating correctly, you will have little to no body odor — seriously! I only smell bad after eating sugar.)

We are in a quandary about what we want, need and wish for when it comes to the food we produce and eat. A rather small elite percentage of the population is aware of all the downsides of factory farming and the benefits of small organic farms and the food they yield. But the standard bearers of the “farm-to-table” movement might not be taking into account that we have millions of mouths to feed in America. The quandary is “can old traditional farming methods fill that need” or is “the organic and farm-to-table movement the work of snobby hippies and self-righteous organic farmers?”

In a recent interview on a major network morning news show, a self-professed expert on all things economic as it relates to horticulture stated “fresh foods were going up in price but other produce-related items weren’t.” Meaning that fresh fruits and vegetables going to market today were more expensive but all the canned and frozen items prices were remaining stable. I suppose there is some logic in that as who knows when those frozen veggies were picked. It did leave me wondering, though. Are there special growing places for all those tinned tomatoes and frozen packages of broccoli?

You bet there is. One location is just down the road in Le Suer, Minn., home of the “jolly ho-ho” Green Giant and his sidekick Sprout. Since the early 1920s that part of the Minnesota River Valley has been home to the giant company of canning and freezing vegetables for home consumption. The big Green Giant was introduced in the ‘50s as post-war America enjoyed economic growth, TV dinners and not-so fresh foods. Farm-to-table was only happening on the farm, and America had turned to the future and the future looked all shiny and bright.

Now we find ourselves in the quagmire of feeding the masses while maintaining an unrealistic ethos that it can done holistically. But is it that unrealistic and do the masses really care? Are we the elitists touting our superior integrity over others because we know better and can afford organic? And why does organic cost so much more anyway? It seems that if you are not using $300,000 tractors and having to spray your dirt and crops five times a growing season with toxic, expensive chemicals to ensure a good harvest that organic would be less expensive. Now there lies a Catch-22.

Another fact concerning the cost of fresh foods for the American public comes with the recent 6.5 percent increase in meat prices. The drought and poor pastures for grazing is part of the problem, but the demand for “our” beef overseas in places like Vietnam and other Asian markets is the main culprit. They are willing to pay big bucks and that serves the root of our capitalist society—making money. So screw thy neighbor and go for the money. Our dwindling middle-class doesn’t mind spending more money to feed their families with fresh meat products. After all, if they can’t afford fresh they can get always get some delicious frozen version without having to spend more. 

So the question remains, can organic and holistic farming methods feed the world’s needs and replace modern farming practices? Some say it can and while possibly eradicating world hunger; others say never. There are many studies on the subject with one consistent result and that is, yes, it can be done. There is a greater likelihood of success in third-world countries as there are few opposing forces and pressure from companies like Monsanto.
Even small countries in Europe find better yields with smaller farms over massive commercial ventures.

The trick for developed nations such as ours is to maintain bio-diversity by working side by side with organic supporters. Can you imagine trying to sell our local soy and beet farmers on going organic? Flipping through the TV channels the other morning over my “free-trade” cup of coffee, I came across the morning Ag-show. It was mind-boggling watching a commercial for huge pesticide-spraying tractors. The expense of the equipment being rationalized as it would replace hiring someone to come and lay down five crop treatments over the course of a growing season.

I suppose if we are going to take down the industrial-sized Ag-beast we just need to take one bite out of the organically grown apple at a time. Take small bites until we get down to the core. Plant those seeds and watch them grow. One day it will become an orchard. Maybe together we can put the “Green” back in “Giant.”   

Granville Wood
Hippie snob and self-righteous Chef

While the F-M area is inundated with restaurants and cafés, few offer an eclectic menu for all dietary needs. People’s Organic Café seeks to bring a sea change to Fargo, with the motto “organic, local, and fair-trade.”
The menu features color-coated options to differentiate between organic, vegan, vegetarian and gluten-free cuisine. In addition to typical lunch and dinner fare such as burgers and sandwiches, People’s Organic Café offers all-day brunch including omelets, croissants and even tofu scramble. Since opening March 12, the place has already gained an avid customer base that praises its sustainable menu and large selection of craft beer, wine, tea and coffee.

Located in a strip mall, the sprawling Osgood development of 45th Street South, People’s Organic in Fargo lacks the gritty authenticity of a co-op or locally sourced restaurant in Portland or Seattle. It is part of a small chain with several other restaurants in the Twin Cities area. Instead, the ambiance of People’s Organic is modern and sleek with a coffee counter opening to the kitchen and funky light fixtures. Regional artwork that adorns the walls helps People’s Organic create a friendlier, warmer environment for customers.

During daytime hours, patrons order at the counter and meals are brought out to the tables. People’s Organic transforms into a full-service restaurant in the evening. In addition to restaurant seating, there’s a curved, bright eggplant bar area with a contrasting citrus lime-green backsplash that matches the floor.

Seeking respite from the slew of chain restaurants and greasy spoons, I went to People’s Organic for dinner with a nutritionally conscious vegetarian friend. We were hopeful after hearing rave reviews from friends about the affordable prices and fresh, savory cuisine People’s Organic offers. Our server was pleasant and knowledgeable, recommending the People’s Bison Burger, a customer favorite, for me and the Three Cheese Veggie Ciabatta for my friend.

Although I was hesitant to try the Bison Burger, it was lean yet savory, accompanied by fresh romaine, aioli, flavorful tomatoes and bright, perfectly sour pickles on a crisp, whole-wheat bun. Meanwhile, my friend also had high reviews of her sandwich, which was a far cry from Mom’s grilled cheese. Soft, creamy gruyere mingled with locally sourced cheddar and tangy goat cheese on a freshly made ciabatta bun with aioli, tomatoes and spinach, making for a distinctive twist on an old American standby. Sandwiches and burgers are all served with a side of potato chips, coleslaw or salad. I enjoyed simple, old-fashioned potato chips with my bison burger, while my friend opted for a crispy, locally grown spinach and romaine salad with a light house dressing.

Both of us enjoyed the house sparkling water with our meals along with the impeccably balanced tangy and sweet province green iced tea. After dinner, we chose a chocolate peanut butter bar dessert from the bakery case. The bar was rich, sweet and melt-in-your-mouth good, with a perfectly crunchy crust to compliment the soft chocolate.

Overall, People’s Organic is an invigorating addition to the Fargo-Moorhead restaurant scene, with distinctive menu items that have a palate-pleasing, distinctive taste. It is refreshing to support a restaurant that gives back to its community by sourcing its food locally, featuring regional artists and offering a range of healthy options. People’s Organic is certainly deserving of its positive feedback and popularity.

by Deborah Jenkins

Last week, my good friend Barb Larson sent me a beautiful picture of her meal with the statement, “I have never grilled whole chicken before.” I thought it brave of her to grill at all, let alone a whole chicken. I myself don’t do any grilling—OK, hotdogs and hamburgers, maybe, but outside of that my husband, Mike, does all the meats on the grill and in the smoker.

I love what she did and I thought it was pretty brave for a great cook, and I just want to give her some kudos for doing it. So maybe talking to her can encourage some of us to step out of our comfort zone with grilling this summer, that is if we really get a full summer:

HPR: Can you give us a little background on what you do here in Fargo?

Barb Larson: I work full-time at a non-profit agency and part-time on an “as needed” basis at Deb’s Corner.

HPR:  Why was grilling a chicken something you thought you may not be able to do?

BL: I like to experiment when I cook and try things that I haven’t done before. Sometimes it works, sometimes it doesn’t. I keep a couple of frozen pizzas in the freezer for the latter.

HPR: So why did you decide to make a full chicken for your first grill out as opposed to say a hamburger patty?

Larson:  We finally got a gas grill and I wanted to try a whole fryer but did not want the “beer can chicken.” We don’t have a fancy grill with a rotisserie so I thought I could marinate it and see if it would work. I have a turkey in the freezer that I’ve been thinking about next ...

HPR: Can you clarify for us your opinion of grilled versus barbecue?
Larson: I think most people use them interchangeably, but since I don’t like the classic tomato-based barbecue sauce, I am always a little apprehensive about ordering anything “barbequed” when dining out. I think of “grilling” as a cooking technique and “barbeque” as a condiment.

HPR : I have a standard question I ask everyone, what do you think is the most underestimated vegetable, and why?

Larson: Cabbage. It is so versatile. It is good a variety of ways raw; oil vinegar slaw, classic mayo slaw, shredded in salad with lettuce, plain with salt, etc. It is also very good cooked; fried with butter, use in soups and stews, baked cabbage rolls. I think a lot of people remember it as a strong flavor from their childhood and don’t want to give it another try. There are a ton of ways to prepare cabbage where the flavor is subtle and adds in a great way to the dish without overpowering.

HPR: I know that we are talking about food for the humans here , but I know you do think about and care what your dog Ruby eats. What kind of treats do you give her?

Larson: Ruby is a rather big (around 85 lbs) dog. I feed her mostly store bought treats. I usually have a few always at hand in a pocket or pouch. In the freezer I keep a bag of leftover bones from the last time anyone had ribs when we were out to eat and Grandpa Larson brings her soup bones from the farm. When I need to bribe her, one of those comes out.

HPR: Is there anything I did not ask you that I should have?

Larson: This question is way too loaded. I plead the fifth!

Welcome, readers, to the well spread food porn pages of the HPR. Today we’ll put down the cheese board containing expensive, stinky and runny cheeses, aged by monks in a hand carved 2,000 year old cave. Instead we’ll astound with regional bread spreads the origins of which span the nation with a couple of brief stops in Europe for ingredients, far more cost effective than and just as tasty as expensive import cheeses.

Greece

First stop is a brief stint in the Parthenon …  Not that Parthenon, the other one in Chicago. A better gyro sandwich in the Midwest cannot be found. Even more impressive is that the owners of this expanding restaurant were crucial to the development of vertical rotisserie grill, which has become the industry gyro standard. The Parthenon are also guilty of singlehandedly popularizing the addictive lamb and beef sandwiches known as gyros throughout the Midwest by giving out free samples in front of their Greek town location in Chicago.

What does that have to do with spreads? Tzatziki sauce of course, without tzatziki sauce even the delectable Parthenon gyros would taste similar to a dry, meatloaf sandwich. Frankly with a good tzatziki sauce you don’t even need the loaf mixture. Just a smear of the sauce on some pita bread with some feta cheese or Kalamata olives and you’re all set. When I make tzatziki sauce I look no further than food TV’s Alton Brown.

Alton Brown’s Tzatziki sauce:

16 ounces plain yogurt
1 medium cucumber peeled, seeded, and finely chopped
Pinch of kosher salt
4 garlic cloves finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5-6 mint leaves finely minced

Place yogurt in a tea towel, lift by the edges, bundle and suspend over a bowl to drain for 2 hours in the fridge. (I use a couple of chopsticks to suspend the toweled yogurt.)

Place cucumber in a second tea towel, grunt and squeeze to get moisture out. Discard liquid and combine the drained yogurt with cucumbers and other remaining ingredients in a mixing bowl. Smear on pita bread with or without lamb/beef loaf, feta cheese or Kalamata olives, eat and repeat.

Jolly old New England

At the always bustling Romaine’s restaurant in Northborough, Massachusetts you can find an unlikely yet convenient bread pairing. Served alongside a baguette and whipped butter is an entire roasted head of garlic. Spread some butter and a couple of roasted garlic cloves on a slice of baguette and you are in bread heaven, simply delicious with an unrivaled aroma.

Roasted garlic spread:

2 tablespoons room temperature, whipped butter
Olive oil
1 head of garlic with the top sliced off horizontally (reserve)
Sliced baguette

Preheat oven to 400 degrees, rub garlic with olive oil, replace the sliced off top like a lid and wrap in tinfoil. Heat for 20-30 minutes or until the individual garlic cloves are soft and lightly browned. Remove from oven and tinfoil, serve alongside sliced baguette with whipped butter. Spread, eat and repeat.

Provincially Southern

Should you find yourself in the neighborhood there is an unassuming restaurant in a mall in Chapel Hill, North Carolina called The City Kitchen. That’s where you can find an almost traditional, albeit slightly offbeat, olive spread that’s simple to replicate at home.

Kalamata Olive Spread:

Ten seeded Kalamata olives minced finely
Enough extra virgin olive oil to cover
Pinch of sesame seeds
Slices of baguette

Place minced olives in a small bowl, add sesame seeds and stir to combine, and then pour in enough extra virgin olive oil to just barely cover. Spread a dollop on a sliced baguette, eat and repeat.

If you prefer to astound your guests with French cuisine, do the olive spread like they do in Province, France: skip the sesame seeds and substitute with several minced garlic cloves. Tres bien mon ami, eat and repeat.
The beauty of all of these spreads isn’t limited to the thrifty price tag. They’re all also wicked easy to make and substitutions are boundless. Need more or less? Double or half the recipe as you see fit. You’ll never miss the cheeses. A good host always spreads.

[Editor’s note: Joshua Steiner is a free range, certified organic, all natural restaurant escapee, food writer and photographer. While scouring the nation for inspiration, he often finds time to spread like a pro.]

The White IPA is a hybrid beer, mixing the techniques used to brew Indian Pale Ales with the wheat base and additional spices of a witbier.

Fargo Brewing Co. Windswept (ABV 5.2%) This Belgian white ale has a very cloudy appearance and an unfiltered body. A fluffy white head sits atop this brew, which has a slight corn taste with a hint of spice and a small amount of pepper.

Deschutes Chainbreaker White IPA (ABV 5.6% IBU 55) This Belgian IPA has a hazy, lemon-colored body accompanied by a decent soapy white head. The flavor of this brew has a lemon citrus forward flavor, floral undertones with hints of spice and a peppery finish.

Sierra Nevada Snow Wit White IPA (ABV 5.7% IBU 40) This Belgian IPA has a straw-colored body that adorns a very foamy white head.  This beer has a grassy hop smell with citrus undertones. Yeast is very prominent in the beginning of this beer, but finishes with a crisp citrus flavor. 

Boulevard Reboot White IPA (ABV 7.4% IBU 48) This white IPA has a light-yellow medium body with a bubbly white head that climbs high. The smell of cloves and bubblegum escape this beer, followed by a slight lemongrass finish. The same can be said for the flavor; although this beer is a white IPA, the flavor starts out like a farmhouse saison but finishes with a crisp citrus zest.

Brouwerij van Hoegaarden Hoegaarden Original White Ale (ABV 4.9%) This witbier is pale golden yellow in color, mildly carbonated with an unfiltered body. This beer has a zesty lemon aroma that is followed by a scent of orange peels. This beer has a slight tart kick and is graciously carbonated. With hints of banana, orange and Belgian yeast, this beer is well rounded and easy to drink.

It has been a long overdue visit with the former chef and one of Fargo’s finest gifts to food, so I hope you enjoy this short visit too and my catching up with her life not in a restaurant.

Now that you’re home more, what are your favorite things to make for your family?
I was surprised to find out what a bad home cook I can be. I tend to rely on roasted vegetables—broccoli and its sister, “white broccoli,” work with a 5-year-old, if you give him the lighter bits.

What, if any, would you advise young inspired chefs to think the most about when going into this field?
Be thoughtful about who you work with and for. To improve your skills you should always be learning and stretching yourself (which means moments of failure, too).  Also, the best opportunities to grow might not be the highest paid ones.

What do you think about CSA availability in this area and how would you advise someone wanting to join one?
There are more options for locally grown food every year, which is wonderful. I would recommend online or word of mouth research. There are other ways to connect with local foods as well: the farmers’ markets, farms, farm stands and community gardens. Prairie Roots Co-op has an online marketplace. And the easiest way to connect to local foods is to support restaurants that use local growers.

I do have to ask, will you ever open another restaurant in the future when your son is older?
Restaurant kitchens are a younger person’s game and I have other interests I am hoping to pursue. That said, I miss many things about cooking in this community and am very grateful for the opportunities that I was given and the friends made.

What important question would you like me to ask that is that I forgot?
I don’t know! My favorite Star Wars character is Yoda. A shocking amount of my brain storage is filled with arcane facts about “Star Wars” and Legos, which hasn’t proved to be useful outside of my home yet.

I hope you know how much your food is missed in the community. I was wondering what recipe would you share from Green Market Delicatessen with us?
That is really kind, thank you. I always enjoyed our whipped cream or mock skyr (pronounced skeer), which is perfect for berry season.

Andrea’s whipped cream/mock skry
Ingredients:
1 part Greek yogurt,
up to 1 part powdered sugar
3 parts heavy cream
dollop of vanilla
Directions:
Whisk (by hand or with electric mixer) ingredients except vanilla in mixing bowl until it is at soft, droopy peaks. Whisk in a dollop of vanilla at the end.

This week we will be expanding on the India pale ale style and moving into black IPAs. To get the most out of your IPAs, pour them into tulip glasses to enhance the taste, smell and experience of each brew. All of the beer listed today should be served this way for optimal taste.

Grand Teton Trout Hop (ABV 8.5%, IBU 117): This American black ale is deep and dark with a luscious tan head. The aroma of this brew has hints of pine needles that create and overall earthy scent. The taste is a mirror of the fragrance, with a malty beginning and an overall carbonated mouth feel. This beer finishes clean with minimal lingering bitter aftertaste.

Third Street Bitter Neighbor (ABV 6.5%): This dark ale is very smooth and can be consumed easily. The body is dark in color with an off-white head that complements the beer. It begins malty with a decently carbonated body, but finishes with a zesty yet piney aftertaste that leaves you craving more.

Deschutes Hop in the Dark C.D.A (ABV 6.9%, IBU 75): This Cascadian dark ale has many different characteristics, including citrus undertones, dark malts and piney but grassy forward flavor. This beer is semi-creamy, with a dark black body that is followed up with a fluffy white head.
Peace Tree Indecision Black IPA (ABV 8%, IBU 100): This is one of the more earthy black IPAs, with abundant scent and taste of pine. The body is black and thick, very malty and has a generous tan head. With dark complex malts and ridiculous amounts of hops, this beer can be enjoyed at any time.

Sierra Nevada Blindfold (ABV 6.8%, IBU 70): This American black ale has a stout-like body with very malty characteristics and deep, bold body. The head is tan in color and provides ample amounts of volume. This beer has a deep-roasted malt smell with hints of pine that leave a touch of earthy aftertaste.