Happy Hour Special


– Satisfying our tastebuds with
local ingredient-filled foods is an experience we’ve enjoyed
many times on this show, but chewing
is not the only way to enjoy the flavors
of our state. There are some amazing drinks
out there, too. I’m Charity Nebbe.On this special episode
of
Iowa Ingredient,we’ll learn about syrups,
wine, and beers
crafted right here in Iowa.And we’ll meet a mixologistwho incorporates Iowa fruits
and veggies into his cocktails.
It’s all next on a special happy hour edition
ofIowa Ingredient.Announcer:
Funding for
Iowa Ingredientis provided by
the W.T. & Edna M. Dahl Trust,
Chef Lisa LaValle
of Trellis Café
and the River Center,and Chef Michael LaValle
of the Des Moines Embassy Club.
For more than 100 years,the Des Moines Embassy Club
has provided a place to dine,
celebrate, and do business.Located in downtown Des Moines
and in West Des Moines.
And the friends of Iowa
Public Television Foundation.
[♪♪♪] – If you stop
and think about it, there’s probably been
a drink invented for every mood and occasion. Alcoholic or nonalcoholic,
hot or cold, swanky or simple, the world of beverages
holds a lot of options, and here in Iowa,
our wines, spirits, and beers are catching national and even
international attention.Geologically speaking,Decorah, Iowa,
is in the Driftless Area,
which means glaciers
never drifted in
to smooth out the landscape,resulting in
some glorious scenery.
The renowned Decorah Eagles
know this area well,
but they aren’t the only
world-famous phenomenon in town.
[♪♪♪]The beer at Toppling Goliath
Brewing Company
is turning heads
and tantalizing tastebuds.
– That’s so good! Clark: Well, we make
a lot of different beer. We’re very well known
for our two styles of beer. Our hoppy beers
really put us on the map. My second-hired brewer
wrote a recipe called Pseudo Sue and that’s a hoppy pale ale, and that really started
to get the nation’s attention, because even though we were
making a small amount of it, people were trading that beer. Second thing we put together
was a barrel-aging program, and I’m quite proud to say
that our brewmaster Mike Saboe has written two recipes that have gone to number one
in the world. And that’s… it’s very rare
to getoneof your recipes to number one in the world.
He’s done it twice.Charity:
Clark and his wife Barb
started Toppling Goliath Brewery
in 2009
after being homebrewers,and discovering that there was
something missing locally.
– In 2009, in northeast Iowa,
in this four-county area, you could not get
a single hoppy beer on tap. We were actually traveling
to La Crosse, Wisconsin or Rochester, Minnesota,
to buy our beers, and that was
pretty much ridiculous. So, when I started the brewery,
I wanted to make beers like the beers that
I was driving to purchase, but I wanted to be able
to have them downtownat either the Rubaiyator anywhere where
you’re going to have supper.
I was hoping we could have some
good, great, local beers on tap.
Charity: Clark’s hopes became
reality, and as a bonus,
flavor-loving beer fans
now travel from all over
to sample some of the
35 or so brews crafted here.
Man: They have the best IPAsbecause they don’t concentrate
so much on the bitter end but just the actual flavor
of the hops which a lot of people
kind of ignored up until they started doing it. So that’s why I really like it.
It’s very juicy. Big flavors.Clark: Our brewing team
is phenomenal,
and when you taste that liquid
and realize that can stand up
to any beer that’s
being produced in the world,
that gives you
a window of opportunity,
because the world
drinks a lot of beer.
So, if we can continue to keep
our commitment to quality
and push the envelope
by making some extreme beers, I think we’ve
positioned ourselves well to become a national brand, and a company that is
international in scope. [♪♪♪]Charity: After a
multi-million-dollar expansion
which includes
a restaurant, taproom,
and of course
a bigger brewery,
Clark is excited to bring
Toppling Goliath
to the next level.But he knows it’s the flavor,
textures, and unique recipes,
not to mention the meticulous
attention to quality ingredients
such as those
all-important hops,
that keep his beers
in the spotlight.
Clark:
Most of the hops we choose
are grown
in the Pacific Northwest.
Particularly a lot of them
are grown in Yakima, Washington.
Hops are really
the toughest ingredient
for small breweries
and even medium-sized breweries
because the demand is so highthat that’s one of the
commodities we have to contract
because you can make
a great beer,
but if you don’t have
enough of the hops, you’re not making that beer.Charity:
Letting the ingredients shine
is just one of the strategies
that Toppling Goliath hopes
will continue to keep them
in the craft beer limelight.
[♪♪♪]In 1919,
Iowa was the sixth largest
grape-producing state
in the United States.
Production fell off dramatically
in the mid-1900s,
thanks to Prohibitionand widespread use
of 2,4-D herbicide.
But these days, the wine
and grape industry in Iowa
is enjoying an amazing comeback.The Western Iowa Wine Trail
is made up of six wineries
that work together to host
several events each year.
Their locations allow visitors
to stop at multiple wineries
in one trip.Amy: This event
is our signature event,
the Grillin’ With Iowa Wines,where people get grilled food
and wine at each place.
A real fun one
is in February or March; it falls around Mardi Gras time. So people go around and collect
beads and Mardi Gras masks and have Cajun food
along the way.Charity:
All the stops on the trail
provide unique
and welcoming experiences.
Often, grapes are grown,
picked, processed,
fermented, and bottled
all in one location.
Many have added event centersto host weddings
and other large gatherings.
The grapes that grow well hereproduce a wide selection
of wines:
red and white,
sweet and dry.
It’s the different varieties,plus the special characteristics
of the land,
that produce the unique wines
of this region.
– Well, they say
that this loess soil is so good for grapes, because grapes like
not to get their vines wet.So they like
kind of some dry,
southwest-sloping hills
that drain easily.
– The ones that most people
have heard of, we do not grow those.
Those are vinifera grapes: The merlots, the cabernets,
all of that.Everything that we grow
is either an American labrusca,
a native American variety,
or a French-American hybrid.
So, the reason being is thatalthough our growing season
is long enough,
the minimum winter temperatures
is too low
to grow some of those
vinifera grapes.
Our most popular wine
right now is a wine that is called
One Night Stand.It’s a sweet, fruity,
Catawba wine.
When we started this venture,
I really liked the dry wines,
so that’s what I made a lot of,
and my wife said,
“You need to go back to
what we used to do here,
make the sweeter Concord,
make the sweeter Catawba.”
And long story short,
she was right, I was wrong,
and our top-selling wine
is a sweet Catawba wine.
Amy: I think
you’re going to find maybe some fruitier,
fruit-forward wines. Maybe a little more flavor.
They’re just unique. They’re not like the grapes
that are grown in Australia or California. So it’s just kind of
a whole new world for people.Charity: The vintners
on the Western Iowa Wine Trail
are passionate
about celebrating our state’s
grape-growing history,and are proud to play a part
in bringing it back.
– So this really…
this is our life’s work. So those of us
in this industry in Iowa, this is really what I feel
a lot of us were meant to do,was let’s figure out
how can we make world-class,
award-winning wines
from Iowa-grown grapes.
[laughter]It’s fun, number one.So it’s a lot of fun
celebrating that history,
looking at what
those who came before us did. It really is… to me, it’s the ultimate
in value-add agriculture. So, we’re in ag.,
we’re growing grapes,but we’re also, it’s very much
an entertainment business.
People come here,
they want to have a good time.
So it’s always fun
when people come to your place
and are smiling
and want to have a good time.
[♪♪♪]Charity: Have you ever thought
about what you would do
if you could quit your day job
and do something new?
Brothers
Garrett and Ryan Burchett
had what they called
a crazy idea
to start a distillery,
and that’s just what they did.
– We got to talking
about it and joking, and the more
we looked into it, we thought, “This could
really be something.” So we started learning more,
doing some training, thinking if the worst thing
that ever happened was we’d learn more about whiskey, well, that was still
pretty cool. And then,
a couple years passed. All of a sudden,
the law is changing, a local bank is interested,
and we’re too far along for our wives to talk us
out of it, so here we are.Charity: The Mississippi River
Distilling Company in Le Claire
makes handcrafted spirits
from local grain.
Their business is built on
keeping their products
as local as possible,and developing
personal relationships
with their customers.Ryan: Everything we make here
is made with grains,
so it’s right from
the farmers who grow it,
all within 25 miles
of this place.
We go to the farm,
we get the grain,
we mill it into a flour.We blow it into a tank
where it’s mixed with hot water and cooked for a couple hours.Then we cool it,
add yeast.
The yeast goes to town
eating the sugar in the mash,
making it into alcohol.After about four or five days,we’ll throw that mash
into the still.
We heat it up and we essentially
cook the alcohol
out of the grain mash,
and that is your spirit.
And we put that into a jug,
usually it’s 150 to 190 proof, depending on what product
we’re making. We add purified water to it,
take it down to bottling proof.If it’s whiskey,
it’s going into a barrel
down into our basement
for a couple of years.
If it’s a clear spirit
like vodka,
that can go right into
the bottle and out to market.
Charity:
The history of the area
and its relationship
to the river
inspired the names
of their products.
The clear spirits
are named for the water,
and the whiskeys
for the land.
– So we have River Pilot Vodka,
River Rose Gin,and River Baron Artisan Spirit
for clear spirits all the time,
and our artisan spirit is
kind of like a flavored vodka,
but the flavor’s naturalfrom the corn and wheat
that we use.
There are two whiskeys
that we offer all the time:
Our Cody Road Bourbon
and our Cody Road Rye.
So those five products, you’ll find on the shelf
all the time. Then we supplement that
with eight or nine what we call seasonals
every year. [crowd chatter]Charity: On the first
Friday night of every month,
the distillery stays open late
to give customers a chance
to socialize
and sample new products.
Other local businesses
have embraced the idea as well.
Ryan: Tonight we’re releasing
our Iowish Cream Liqueur.
Not Irish, Iowish,and we use the Iowa corn
as the alcohol base for that.
We get fresh-roasted coffee
from the Iowa Coffee Company
in Reynolds,
just south of Des Moines.
We use cinnamon and vanilla,
mix it in with that,
and it’s one of our most popular
seasonals of the year.
We’ll see anywhere from
300 to 500 people here tonight, checking things out.Our chef, Stephanie–
we call her our spirited chef–
Stephanie Godke, she’ll
be cooking with our spirits.
She always has a couple of
recipes that she demonstrates
and has some
free samples of that.
– This was just a white cake and then I substitute
all of the liquid. Not the oil, but you substitute
the milk and the water with Iowish. – We try to tell our story
on every bottle. If you look on each bottle, there’s a hand-numbered
batch number, and if you take that number,
you can go to our website, you could look up the batch
number for that bottle. And it will tell you
the names of the farmerswho grew the grain,
the day it was mashed,
distilled, and bottled,
who helped us bottle it,
what equipment
had brewed up that batch,
the whole story behind it.What we’re really trying to do
is draw attention to the fact that this is real, in
the bottle, and it’s real people who are growing the grain
and are making the whiskey and are putting it
in a bottle for you. And that means something
to consumers now more than I think ever before. [♪♪♪] – Just like craft beer
really took off a few years ago, craft cocktails
are taking off right now, and I am here with
a craft cocktail specialist. Jason Garnett is the mixologist
at Juniper Moon in Des Moines, and you have created a cocktail
featuring Iowa ingredients in honor of
a very special Iowan. – Yes. So we decided to do
a fun take on a pina colada, which is a nice summer cocktail. But not everybody likes coconut, so we kind of
sub out the coconut, and we use an Iowa ingredient
that can be just as sweet and very plentiful in Iowa,
and that’s Iowa sweet corn. – Oh, nice! All right, well,
let’s put this together. Jason: All right. So first,
another Iowa ingredient that we’re going to be using
is a rye whiskey. That’s our first ingredient. Second, we have a Brazilian rum
called cachaça, and it’s distilled from
fresh-pressed sugar cane juice and not molasses
like traditional rum is. So instead of being
overly sweet, it can be more vegetal,
green, grassy, funky, and so it has a really nice
corn flavor as well. So that’s why we add it
to the cocktail.Charity:
So funky is a good quality?
Jason:
Funky’s good, yeah.
– [laughs]
– Like French wine. You get some nice
funky notes on that. – All right. – And then next we’ve got
Luxardo Maraschino Liqueur which is a maraschino liqueur
from Italy, which is really nice. And then we have a little bit
of demerara syrup. Demerara is a type of sugar,
kind of like a raw sugar, a darker sugar. And this is a syrup
that we make with it, so we use two parts sugar
to 1 part water. So it ends up
really nice and rich and more viscous than
a traditional simple syrup. You can see
when I pour it in, it almost has
the consistency of honey.Charity: So it gives the
cocktail a different texture.
Jason:
It’s going to sweeten it, but it’s also going to change
viscosity and mouthfeel, if you will. And next we have
the best ingredient probably, and that’s
the Iowa sweet corn milk. And a lot of people think
that we’re making this up, that sweet corn milk
is not a thing. It’s really easy to make.
You make it at home.Just buy some Iowa sweet corn.You slice off the corn,you throw it in a blender
or food processor
with some water, blend it,and you just pass it
through a chinois,
to kind of get out
the little particles
and thin it out a little bit.Charity:
You juiced some corn.
Jason:
We juiced some corn basically.
So I suppose you could put it
on your cereal in the morning
if you’re really corny,
I suppose.
So that’s the corn milk and we add
just a touch of lime to give a little bit of acidity and then a vinegar-based
habanero tincture. And so, we’re going to shake
this now to really emulsify it,
get everything blended together. So we’re going to add our ice. And ice is a very important
component in cocktails, whether you’re
shaking or stirring, because ice does
a few different things. Most people think that you’re just
chilling your cocktail down, but also,
it’s diluting a cocktail. So, you’re getting
the right dilution and kind of taking
some of the edge off maybe the alcohol
that’s in the cocktail. So, if you stirring
a gin cocktail, or an Old Fashioned, or a Manhattan,
or you’re shaking, they’re all going to get
different levels of dilution. I’m just going to pour it
over our ice here. [♪♪♪]So the final touchis a blend of black lava salt
and smoked black peppercorns.
Charity: All right.Well, that looks wonderful,
and what do you call it? – We call this
the Iowa Nice Colada. – The Iowa Nice Colada. That’s wonderful, and you can’t
have an Iowa Nice Colada without the Iowa Nice Guy here. – Well, I suppose you’re right. – Scott Siepker, of course, also the host
ofIowa Outdoorson Iowa Public Television.
– Boom! – And there he is!
– Hi. – And you brought
your own umbrella. – I did.
– That’s perfect. – Just in case it rains. I always like to keep
this part of my face really dry.Charity: Have you
kind of picked this apart
and thought about what
parts of your personality…
– Yes, I really like
all of this, and… and there are some stereotypical
Iowa things in here, but what I really like
is the lava salt, which you wouldn’t think would
be in an Iowa drink, right? People think oh, no,
we’re just going to sprinkle some loess soil
from western Iowa in here. No! We’re using the lava salt
because the Iowa Nice Guy is all about busting
stereotypes of Iowa. – That’s right.
– Nice job. – All the lava.
Charity: All right. Scott: Can I taste it?
Charity: Yeah, go for it. – Why don’t you take
the first drink? – Wait a second.
Special ingredient. – That’s gonna make it.
– [laughs] [♪♪♪] – I think, luckily
I have the mustache there because it soaked up
some of that… Oooh, there’s
some complexity there. I like how it starts with…
the salt in there. Charity: Yes.
– It’s got that nice… Well, lava salt
certainly is nice. – Sure.
– It’s nice and creamy. Good texture. Definitely
this is a corny drink, but in like
the best way possible.Charity: The Iowa Nice Colada
made for Scott Siepker,
the Iowa Nice Guy.[♪♪♪] All right. Scott, you’re going
to stick around because there… – I guess so! – …are more cocktails
to be made, and what are we
going to make next? – So, one cocktail that we
really like to play with here is a traditional Pisco Sour. One of my… our head bartender here,
Andrew Metay, his father is from Chile,
where pisco is from. There or either Peru.
And so pisco is a brandy, usually unaged,
made from grapes, and it’s beautiful, and the national drink
of Chile and Peru is the Pisco Sour. So it’s a lovely… kind of
in the margarita family, but with egg whites.So, we’ve kind of
done a take on that.
Well, the first thing
that we’ll add
to our mixing glass here iswe have
the matcha-infused pisco.
The pisco is clear usually,and so it…
Charity: This is not!
Scott: And it’s green!
– Very green. – Next, we’ll have
our citrus component. Traditionally, Pisco Sours
have been made with lime juice. For this one, we’re using
a blend of lemon and lime juice. So it’s about
an ounce of citrus.Charity: Okay.[♪♪♪] Jason: Next, we have to have
a sweet component. So we’re going to do…
this is about an ounce, and you can fluctuate
when you’re making Pisco Sours on how sweet
you like the cocktail. So you go 3/4 of an ounce
to an ounce. This is going to have
an ounce in it of simple syrup. It’s 1 to 1, a cup of sugar
to a cup of water. And then next we have, it ends up being about
an ounce of egg white or just one whole egg white
from an egg. – What does the egg white do? – So, the egg white
is going to change… it’s not going to provide
really any flavor. What it will do is change
the mouthfeel quite a bit, but it also rounds the edges. So round sharp edges
of like liquor, of spirits, and of citrus. It just kind of
rounds everything off and just gives it
a really nice flavor. – And you used
pasteurized egg white. – Yep.
We get it in cartons. So we’ll add that. The final component
before we shake it. We have a dill tincture. So we take dill, dried dill, and we macerate it in Everclear
for about three days, and then we strain it
and cut it with water. So then, it’s just
this really brilliant… it ends up really green but very dill-smelling.
– Oh, wow, yeah. – I’m just going to get
a little bit of this in each cocktail. So first you want
to dry shake… dry shake anything
with an egg white in it if you have time, just to really
get some nice frothiness to it. So before we add the ice to it, we’re going to put it
straight down or else it won’t seal.
– Okay. Oh, and I… I sealed this perfectly for you,
Scott, so you can shake that up. – I already know
exactly how to use it. – So if it’s not straight
up and down, it won’t seal, and it will spill on you,
which could be great. – But I’m sure I got it. – Oh, I see. It was.
Now it’s sealed. – So, turn it over
the other way. – Oh, yeah?
– Yeah. And you’re just going to shake
it just a little bit in front of you.
Scott: Yeah.Jason: Pat it on the side.
Charity: Oh, nice.
Good work.
Jason: Good work.
Now we’re going to add
ice to it to dilute it a little bit
and to chill it down. – Thank you. – Did you want me to seal that
back up for you, Scott? – You know what, I think
I got this hand thing. – You got it this time? – Yeah, I did.
This is what I do! – Put it back on. Now you can put it back on
at an angle.Scott: At an angle?
Jason: Yep.
Scott: Oh.
Jason: Because of the ice now
it’s going to seal better
because the cold is going to change how it feels. So now we’re going to…
– Does the open part have to be away from me?
– No. – It doesn’t matter.
Okay. – So, now we’re just
going to shake this probably for about
10 to 15 seconds. – Oh, I thought you were
going to say minutes. – No.
– No, no, no! – Set the time…
set the timer, and let’s go. Shake it as hard as you can. – Okay. – I wore a T-shirt,
just to show off. – All right?
– Okay. I kind of feel dizzy. – Yeah.
– Is that normal? That usually comes
after
drinking. – I feel the same way,
but I think it’s because I was watching you. [Charity laughs] – Touché!Jason: So we’re going
to double strain this.
This is going to remove
some of the larger bubbles.
Charity:
Oh, what a pretty drink though.
Jason: Give it more…It’s got a better mouthfeel,
better texture.
On mine, you’re probably
going to see,
is going to have
a lot more volume to it
because I was shaking
so much harder than Scott.
[Charity laughs]But he’s going to get it.Scott:
But mine will taste better.
Jason: Probably.So now we’re going to see
how great or poorly
Scott shook his.Scott: Look at this!
Oh yeah.
– All right.
– All right. That is beautiful.
– So, the last component that we’ll do to this. Traditional Pisco Sours
can either have bitters as a garnish on top
or they can… in Chile, a lot of people
use nutmeg.We’re just going to put
a few dashes of…
this is a bitters.This is a cherry
bark/vanilla bitter.
[♪♪♪] And so, here we have
the Gong Fu Pisco Sour. Enjoy.Charity: Beautiful!
Scott: Oh, okay.
– All right.
– Oh, cheers! – Cheers! – I think yours looks
really good. – Yes. [giggles] – Really good.
Yours is… okay. – Hmmm, wow,
what an unusual flavor. It tastes so fresh. Scott: And it doesn’t…
it’s really smooth all around. Okay.
– [laughs] – See you later. It’s been great
having you here. – Oh… well, Jason,
thank you so much. – Thank you so much.
It’s been a pleasure. – Wonderful.Gong Fu Pisco Sour!That’s it for this happy hour
edition ofIowa Ingredient.Thank you for
tipping a glass with us. I’m Charity Nebbe.
See you next time for another spirited episode
ofIowa Ingredient.[♪♪♪]Keep in mind that circumstances
are always changing.
So, please take a moment
to check ahead
if you’re planning to visit
a restaurant, farm
or event featured on the show.[♪♪♪]Announcer:
Funding for
Iowa Ingredientis provided by
the W.T. & Edna M. Dahl Trust,
Chef Lisa LaValle
of Trellis Café
and the River Center,and Chef Michael LaValle
of the Des Moines Embassy Club.
For more than 100 years,the Des Moines Embassy Club
has provided a place to dine,
celebrate, and do business.Located in downtown Des Moines
and in West Des Moines.
And the friends of Iowa
Public Television Foundation.
[♪♪♪]

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