How MHBC does GABF.

How MHBC does GABF.

Been psyching myself up with some Public Enemy and now I’m going to try to describe the awesomeness that is GABF, the Great American Beer Festival. This was our second year to go as a brewery and my first year to attend, easily a once in a lifetime experience. I’ll set the scene: Denver, CO. Over 5,100 feet above sea level. One of America’s craft beer meccas. 5 MHBC boys with a seemingly infinite amount of beer and beautiful country to look at. It feels like everywhere you look is a John Denver song or a quote from Dumb and Dumber, we were in heaven. All of our craft beer bros from TX were there, from our Brewery peeps over at Collective, Lakewood, Community and Panther Island to our besties over at Bearded lady (there’s not enough text on this document to mention all the awesome people we saw/met). We drove our little minivan the 12-hour drive from Funkytown through Raton Pass in New Mexico up past the Rockies straight into the heart of beer country. After a rowdy first night over at Declaration Brewing and keeping Tony Drewery awake over at the Beerliner we awoke at the crack of noon and made our way over to the sweet greasy elixir known as hangover brunch. We spent the rest of the afternoon prepping for the first official night of the festival, setting up our booth and chatting with our amazing volunteers. Once we got it kicked off we walked around with sample cup in hand, all with a different tactic in mind. I was only having sours and stouts...
Why do we have to number our Mustache Mikes?

Why do we have to number our Mustache Mikes?

Hello MHBC enthusiasts, my name is Mike “Mustache Mike #1” Coutu. Not too long ago my wife told me that I should pursue something that I was passionate about and made me truly happy, when I told her I wanted to work in the craft beer industry she supported my decision 100% (SURPRISINGLY). I immediately put my name out in the volunteer pool and started volunteering at Martin House. My time in the Navy was almost up and after over a year volunteering I was offered a position at MHBC. After 8 years in the Navy I can say that working for this brewery is a dream come true. One of the greatest aspects that attracted me to Martin House is how they treat you like family and REALLY care about GREAT beer. I have to thank my beautiful wife Emily for putting up with me while I pursue my dream. She has been by my side for over 8 years now and I love her more than anything. I love beers, good music, running, getting tattooed, hiking, traveling, good friends and family, and my 3 fur babies.  If you see me out and about delivering the nectar of the gods, yell my name and we’ll get a...
Extra Martin House Glasses?

Extra Martin House Glasses?

Guest Blogger and MHBC Superfan, Andrea Hay, shows us what to do with them. Like many Martin House Brewing Company enthusiasts, my husband Matt and I have accumulated quite the assortment of the can-shaped glasses that we have collected at the brewery tours. With tours happening on both Thursdays and Saturdays, our collection really started to get out of control. We have already replaced all of our standard glassware with Martin House glasses, so what now? Here are a few simple ideas to help you get your extra glasses out of the cupboard and out on display. PLANTERS What you need: potting soil, small stones or gravel, a small plant (succulents and herbs work best) You can pretty much see the pictures and know what to do here. The key is to make sure you have about an inch of small stones or gravel to keep water from collecting at the bottom of the glass and growing mold. DECORATIVE SAND CANDLES What you need: tea light candles, colored craft sand This turned out to be my favorite of all the things I tried in Martin House glasses. It’s super simple and inexpensive, but still looks great. You can buy the colored sand at a craft store, and it’s as simple as layering the colors of sand as you like. The only trick is to put the candle in when the sand is roughly halfway filling the glass, then fill the area between the candle and the glass so that the candle is secure. Themed colors here, Denver Broncos colors for me and Batman colors for Matt! For the effect...
Meet Mustache Mike 2.

Meet Mustache Mike 2.

My name is Michael Welsh AKA Mike AKA Mustache Mike #2. I also answer to The King of Memes (although gifs are really resonating with me right now). I joined MHBC officially official on January 6, 2015, but I have been loitering around the building for over a year now. My wife and I came to the first Thursday tour and the rest is history. We started volunteering on Saturdays, which eventually led to me volunteering on weekdays, helping out with cleaning and canning and whatever else needed to be done. I was offered the position of Packaging Specialist the day after Christmas, and 2015 was the start of an awesome experience working with this motley crew. A little about me: I’m from Fort Worth, with a few detours here and there, including a little world travel related to my service in the United States Marine Corps. I’m married to the coolest person I know, Sarah AKA Hutch, and we share a home with our two cats, Augustus Von Gutenburg III (Goose, if you’re nasty) and Miss Bootsey. Hutch and I spend most of our time drinking beer, watching movies, and traveling near and far for kickass live music and...
Cooking with Martin House. Part 2.

Cooking with Martin House. Part 2.

River House Raspberry Popsicles 2 cup (16 ounces) River House Saison 3 cups (12 ounces) raspberries, fresh or frozen 2/3 cup sugar Place River House Saison, raspberries, and sugar in a blender. Puree until smooth. Place a fine mesh strainer over a large measuring cup or bowl with a spout for easy pouring. Push the mixture through the strainer with a spatula to remove the seeds. Discard the seeds. Pour the mixture into popsicle molds*. Cover. Insert wooden sticks. Freeze for a minimum of 3 hours. To store, wrap popsicles in individual pieces of plastic wrap and store in a ziplock bag in the freezer. *If you don’t have a popsicle mold, use plastic cups with plastic spoons sticking out. Or, ice cube trays with toothpicks. Pretzel Stout Dog Treats 2 ½ cups regular oats 1/3 cup whole wheat flour 1 tsp. salt 1 egg ½ cup Pretzel Stout Preheat oven to 350 degrees. Put oats in a food processor and grind until the oats resemble flour. Add whole wheat flour, salt, egg and Pretzel Stout. Process or knead dough until it forms a ball (approximately 3 minutes). Using a rolling pin, roll dough until it is half an inch thick. Cut into shapes using a small cookie cutter.   Resist the urge to wiggle the cookie cutter because wiggling will make your cut out not as precise and the edges can burn before the treat is fully baked. Place dough pieces on a cookie sheet covered with parchment paper. Cook for 30-40 minutes. These cookies should be very hard (the way dogs like them). Let cool completely before serving.  Cookies...
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