Piney River Brewing Company

Posts Tagged ‘Piney River’

FRI-YAY (& Saturday and Sunday, too) on the Farm Brewery

In The BARn on September 16, 2015 at 9:33 pm

In case you haven’t already heard, the BARn tap room is now open for a lot more than Saturday!

Beginning this weekend, the BARn is open all weekend long, too...Friday, Saturday & Sunday!

Now the BARn is open all weekend long, too…Friday, Saturday & Sunday!

Back in May, we kicked off Sundays on Mother’s Day weekend.  All the moms got a free pint that Sunday, and we’ve been open every Sunday from 12 to 5 p.m. since then.

Beginning on Labor Day weekend, we started opening the tap room on Friday afternoon and evening 2 to 9 p.m.

As always, the BARn is family friendly.  Andy’s Homemade Root Beer is on draft for those that don’t drink beer.  We’re pet friendly, too, and there’s always a big bowl of water on the deck for our four-legged friends.  We have a Mike and Julie’s Smoked Meats at the BARn about one weekend a month, and you are welcome to bring food or snacks with you to enjoy with your beer.   We even have a gas grill on the upper deck that you can use–bring your own meat.

We always have sample trays and pints for sale.  We fill growlers and you can take home a Piney River Crowler, too.  We usually have 6 to 8 handcrafted brews on tap for your enjoyment.

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A Piney River tin tacker just waiting for a home in your barn!

We have a full merch line up–T-shirts, baseball caps, koozies, pint glasses, Hydroflask growlers, tin tackers and more.  AND we accept Visa, Mastercard and Discover.   We also have some jewelry and wood carvings available from local artists if you’re looking for something extra special from the Ozarks.

On Saturdays we try to have live music.  The music varies from solo acts to bands.  Many of the bands we hire are local artists with music and swag for sale, too.  You can stay abreast of weekend activities at the BARn by checking out our Facebook page.

If you would like a tour of the BARn, we are currently doing those on Saturdays only–usually around 4 p.m.  If you would like a tour, please tell the bar staff, and they will give you one.  Right now, the tours are limited to the small BARn, but when we get our new barn completely put together, we will give tours of it, too.

Our bigger crowds are usually at the BARn on Saturday, but we’ve heard many people say they enjoy Fridays and Saturdays because there’s less hustle and bustle at the BARn.  You can usually chat up the bar staff, and you can definitely hear the birds singing on the craft beer deck outside.

A Piney River Crowler...it's a 32 oz. can of fresh draft beer...TO GO!

A Piney River Crowler…it’s a 32 oz. can of fresh draft beer…TO GO!

We started hauling hay out of the loft of our old barn in the summer of 2010.  We always thought we would build some type of tasting room upstairs because we figured there would be a few curious people that would want to sample the beer and see where it was made.  We thought that our tasting room would end up being a cool place for us to hang out with our friends.  We had no idea that the BARn would become a destination location in the Ozarks.  We had no idea that every weekend folks would flock from all over the state to our little farm on the Piney.  We had no idea that we were building a destination brewery.

So, thank you to all of the people that have helped our little brewery reach the point that we need to be open all weekend long.  And if you haven’t already raised a pint with us at the BARn, we are looking forward to doing that with you very soon!

BARn(s) birds eye view!  Thanks Doug Davidson for capturing this!

BARn(s) birds eye view! Thanks Doug Davidson for capturing this!

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How We Canned Our Version of Fall in the Ozarks

In The Beer on November 18, 2013 at 10:52 pm

Around our house there’s one thing that’s synonymous with autumn–sweet potatoes. We eat them regularly, baked until the sweet juices inside bubble up and spill out.

A sweet potato doesn’t really need anything on it to eat it, but I like mine with a couple of pats of butter. Brian adds a little brown sugar. Andy adds brown sugar and cinnamon.

I don’t have a lot of time to bake, but I do enjoy making homemade pies. There was a time when I would make all kinds of pies, try new recipes, whip up a fresh peach and raspberry pie or blackberry pie on a whim. My favorite pie to make is my Maple Bourbon Pecan Pie, complete with pastry leaves on the edges instead of the traditional fluted crust. And, yes, I make my own crust, too.

Several years ago, shortly after the local sweet potato harvest, our friends Charlie and Marian McKinney gave us some sweet potatoes. One was a GIANT sweet potato, well over a pound. I decided I would use that potato to try my hand at a Sweet Potato Pie.

Brian and Andy were sold! They declared Sweet Potato Pie to be the king of fall pies, no need to ever bring a pumpkin pie to the Thanksgiving dinner again. So, around our house, we don’t eat pumpkin pie. We eat Sweet Potato Pie.

You already know where this story is going…fast forward a few years. We were experimenting with small batch brews for an autumn beer last year. Once again, we drew on flavors that we know, foods that we love. Our beer recipe development included time with my dog eared Sweet Potato Pie recipe. Sweet Potato Ale was born.

sweet potato aleWe first served Sweet Potato Ale at beer festivals and in our tap room last fall. Craft beer lovers in the area were very excited about a fall beer made with sweet potatoes instead of squash.

So, this year, in early August, we became the first microbrewery to put a sweet potato beer into a can.

sweet potato ale canUnfortunately as I’m writing this, there are some shelves that are already empty of Sweet Potato Ale, and they will not have it again until next fall. However, there are still lots of stores and bars and restaurants that will have our fall seasonal available through Thanksgiving.

Sweet Potato Ale is not sweet. But it is a very drinkable beer that can be enjoyed by many. In addition to a slight flavor of roasted sweet potato, hints of cinnamon, nutmeg and vanilla are also present, just like you would find in my Sweet Potato Pie.

I won’t hold out on you any longer. If you want to have a little Piney River that you can eat and drink this Thanksgiving, here’s my Sweet Potato Pie Recipe.

Sweet Potato Pie

Makes one 9-inch pie, Adapted from a Joy of Cooking recipe

Wash two large sweet potatoes.Pierce potatoes with a paring knife.Place potatoes on aluminum foil or in a pan lined with aluminum foil.Roast potatoes in a 350 degree oven for about 3 hours until sugars inside potato bubble up and come out of the pierced skin and potato is tender to the touch.After the potatoes cool, peel them.Mash the potato with a fork or a food processor.You will need 1 1/3 cups of cooled puree for the pie.

Heat oven to 400 degrees.

Place a pie crust in a 9-inch pie pan, building up a fluted rim for the crust.Place pie crust in the oven to warm while you mix the pie ingredients.The pie crust should be hot to the touch.

For the filling, whisk together:

4 large eggs

½ cup sugar

Then whisk in the 1 1/3 cups of puree

Add to the filling and mix thoroughly:

1 cup evaporated milk

4 T unsalted butter, melted

4 tsp lemon juice

1 ½ tsp vanilla

¾ tsp ground cinnamon

¾ tsp ground nutmeg

½ tsp salt

Pour the filling into the hot pie crust and bake for 20 minutes at 400 degrees.Reduce the oven temperature to 325 degrees and bake until the center of the filling appears set but still quivers—about 20 minutes more.Allow the pie to cool before serving.Serve warm or at room temperature with or without whipped cream.

The sweet potato has long been a staple of American gardens and pantries. After harvest the sweet potato provides diverse culinary options. On the Piney River, we use roasted sweet potatoes in our handcrafted Sweet Potato Ale, inspired by our favorite sweet potato comfort food—the sweet potato pie.

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