At Prairie Berry, every day is earth day. One of our values is to strive to leave the world a better place, honoring nature at every turn of the business.
As a winery and brewery, we’re fundamentally earth-based. From the vines to the wines, we are aware that we don’t own our chunk of earth and we’re privileged to be able to use it.
When building the Prairie Berry Winery, Miner Brewing Company, and Prairie Berry East Bank, one of our goals was to make them as earth-friendly as possible. Here are some examples of how we’ve done that.
- The industry standard for water used to produce a case of wine, start to finish, is seven to eight gallons. We use three.
- Fermenting wine produces heat, which we use to heat other parts of the winery during the winter.
- We make many of our wines from native fruit, which grows wild nearby, with no irrigation or fertilizer required. We harvest responsibly and sustainably (by hand) so we impact the environment as little as possible.
- Prairie Berry East Bank is a Certified Green Business, recognized by the City of Sioux Falls.
- The wine production area uses very little heat in the winter and utilizes nighttime ventilation for cooling during the summer.
- The waste from winemaking, grape skins, apricot pits, and chokecherry seeds, all go to the compost pile, not the landfill.
- Spent grain from the brewery is used by local farmers to feed cattle.
- Our wine goes into Ecobottles, which are made in the U.S.A., and use less glass than traditional bottles, cutting down on the weight, space and resources needed to transport them. They are made of nearly 66% recycled glass.
- The winery uses a geothermal system for heating and cooling.
- Exhaust air goes through an energy recovery heat exchanger.
- The heat from the Kitchen heats the rest of the winery in the winter.
- The winery building is made mostly of metal, with between 30 percent and 80 percent recycled content. It is infinitely recyclable.
- A high insulation value throughout the winery means we require less energy for heating and cooling.
- We recycle plastic, glass, aluminum, newspaper, and office paper.
- We offer only fresh water and glasses in the tasting room–no bottled water.
- All the wine bottles from our tasting room go into the recycling bin, eventually to be turned into more bottles.
- Our to-go containers are made from recycled paper, not Styrofoam.
- We were the first company in South Dakota to offer wine on tap. 1 wine keg = 26 bottles. Each keg saves 2,340 lbs of trash from the landfill over its lifetime.
- Our lights are controlled by motion sensors, so we’re lighting only the areas that need to be lit.
- Our tasting room is lit by LED bulbs, which are 90 percent more efficient than the incandescent bulbs they replaced. Not only do they use 90 percent less electricity, they produce 90 percent less heat that the cooling system has to remove.
- Much of the produce we use in our Kitchen travels just 12 miles, from a family-owned greenhouse near Keystone, SD.
- We use mostly native plants in our landscaping. These are adapted to our climate and thrive with little supplemental water and no additional fertilizer.
- All the rock in our landscaping is sourced within 10 miles of the winery.
Whether your making ham, roasted lamb, or beef this Easter Sunday, we’ve put together a guide for pairing your favorite Prairie Berry Winery wines with your Easter dinner.
Wine tasting doesn’t have to be intimidating. By using the 5 S’s (see, swirl, sniff, sip, and savor), you’ll be able to get the most out of any glass of wine, especially Prairie Berry Winery wine. Not only will you be able enjoy the wine more, but you’ll gain an appreciation for it.
SEE: What color is it?
Look at the wine. Notice if the wine is clear and brilliant or cloudy and dull. A wine’s color is better judged by putting it against a white background. Colors give the taster clues to the grape variety, and whether the wine was aged in wood. Typically, wine that had been oak aged is darker in color.
The intensity of color within each varietal gives the drinker an idea of how the wine will taste. As a general rule, color saturation tends to go hand in hand with flavor intensity.
SWIRL: Give it air.
Swirl the wine a couple times. Heavy wines will be deeper in color and generally more intense on the nose. Sweeter wines, being denser will leave thick, viscous streaks (called legs) down the inside of the glass when swirled.
SNIFF: What do you smell?
Smell is the main sense used in wine tasting, so sniffing the wine before tasting is essential. A wine’s quality can be judged by its nose and taste. Consider what you are smelling. What does the aroma remind you of? Fruits or vegetables? Herbs or spices?
SIP: What do you taste?
Take a slightly larger sip than usual and hold the wine in your mouth for 3-5 seconds letting it coat the surface. It is here that the complex taste experience and characteristics of a wine actually happen. Look for sweetness, fruitiness, saltiness, acidity, bitterness, and alcohol. What’s your overall impression? Does any component over power the others or is the wine is balanced?
SAVOR: Does the taste linger?
The finish is the sensation you get from actually swallowing the wine and it can be very different from the taste you get on your palate. What you want to look for is an alcohol taste and the length of time the wine taste stays with you. This length of time is called the finish and some wines can linger for as long as a minute.
Now that you’ve learned the 5 S’s of wine tasting , why not throw a wine party and share your new knowledge with a friend!
When you walk into an establishment and you see the staff laughing and having fun, it makes you feel right at home. You might even wonder, “Why are they so happy?”
“It’s the people that we work with, and the people that we meet working here,” is what makes Riann Reurink cheerful at her position as an Events Associate at our Prairie Berry East Bank location.
RJ Burchatz also chimed in to say that the, “Business buys confidence in you as an employee, and as an employee you can share in the values that the organization has.” By hiring staff based on our values, this makes for a work environment where people can truly be themselves while working together to achieve one goal.
Come into one of our locations and get the experience for yourself! Even better, apply for a seasonal position with Prairie Berry and get the experience firsthand!
Miner Beer Brioche French Toast
Brioche made with Miner Brewing craft beer batter, pan-fried to perfection and served with syrup. Created and perfection by Chef Mark at Prairie Berry East Bank. Serves 4 – 6.
1 loaf of brioche, sliced left out to dry for 3 hours
2 oz of heavy cream
1/2 T ground cinnamon
1/2 tsp allspice
1/2 tsp baking powder
1/8 cup sugar
2 oz of Miner Brewing craft beer (light not overly hoppy ale)
1/2 lb butter
1. Slice the brioche ahead of time it is very important that it dried out enough. The added beer will make the bread so soggy you will not be able to fry them.
2. Crack all of the eggs into pan.
3. Add the cinnamon, allspice, sugar, baking powder, and cream. Mix well. Add the beer after and mix by hand.
4. If you want perfect golden brown French toast the secret is a lot of butter in the pan, about 1-2 T over a medium /medium high heat. Make sure the pan is hot before the toast goes in and do not overcrowd the pan. You will have to work quickly and stay in a rhythm once you start frying.
5. Place only enough slices in the egg mixture that will fit into your sauté pan. Coat both sides flipping a couple times, about 30 seconds and remove from egg mixture. Put the coated brioche on a plate and bring the plate over to the sauté pan.
6. Now, one slice at a time, put them in the hot pan opposite the side that was face down on the plate. Fry for about 1 minute or until they release from the pan and are a perfect golden brown. Now flip them over and add more butter right into the hot pan with the toast while it is cooking. (Swirl the butter around until it melts.)
7. When the second side has cooked perfectly remove the toast from the pan. Serve with warm syrup.
*Chef’s tip: Take the hot pan to the sink, grease trap, or trash and discard the used butter. Wipe clean with a wet paper towel and bring it right back to the burner. This will make sure the butter and cinnamon do not burn or you will make the next round of toast taste bitter and overcooked.
Take part in the first ever Brewer’s Row Mash Madness in Downtown Sioux Falls. This month long promo kicks of on First Friday, March 3rd, and runs through March 30th.
Breweries include Gandy Dancer at Monks, Fernson at Fernson on 8th, Woodgrain, and of course Miner Brewing Company at Prairie Berry East Bank.
- Round 1: “The Hoppy 8” begins March 3 with each location featuring a bracket with two of their best beers. Once you purchase the beer bracket you can vote on what beer you want to send to the Final “Frosty Four” matchup.
- Round 2: The “Frosty Four” begins March 16 with the top beer from each brewery. The beer with the most votes will be crowed Brewer’s Row Mash Madness Champion and will be announced March 31.
Pick up your Frosty Four punch card at any brewery location. Every vote cast will be entered into a drawing for gift cards.
For Mash Madness, we will be featuring two of our fan favorites, Dr. Valentine and Mango Cream Ale.
Dr. Valentine is our Imperial Red IPA that is deep amber to dark copper in the glass and offers light hop citrus and toasted malts on the nose. Fresh hop bitterness and malts are well-balanced and smooth with a lingering bitter finish.
Sandi’s signature: Dr. Valentine was continually hopped and named after the first Mayor of Rapid City.
Mango Cream Ale is refreshing and bright with light macerated mango and malt on the nose with a lingering mango and malt finish.
Sandi’s signature: Mango Cream Ale is made with all natural mango and is our top selling beer.
*Psst! Post a photo with the beer your tasting using #MashMadness17 and get entered into a drawing to win a weekly brewery gift card.
At the 2017 San Francisco Chronicle Wine Competition held in Sonoma County, CA, Prairie Berry Winery took home 6 awards for various wines including Best in Class Fruit wine for Strawberry Fusion, the top medal awarded in it’s category.
The San Francisco Chronicle Wine Competition is the largest wine competition of American wines in the world with around 7,000 entries in 2017.
View a full list of all of our 930+ awards here.
At some companies, enjoying your job is not a realistic prospect. But not here! When you work at Prairie Berry Winery we encourage you to be yourself, laugh, and have fun while you are working because everyone wants to love where they work.
Carol Drietz, a Tasting Room Associate, enjoys her job “because I like to work with people and meet people. I get to meet people from all over and from other countries. The people are always happy who come to Prairie Berry Winery. The atmosphere here is very calm, friendly, and it is nice to be a part of.”
“I enjoy working in the Black Hills because it is a beautiful and wonderful area,” says Sous Chef Sam Poppen. “I also love the creativity of the entire company. They have unique wines and we are able to expand upon those with our food and Prairie Berry Made products. I have the ability to be part of that process.”
Taking pleasure in your job is not just about showing up for work, but knowing that you will be part of the company by the contributions you make. Our staff has a voice and has the ability to put their mark on our products.
Join our team and be part of the Prairie Berry family! Click here to see a full list of career opportunities with Prairie Berry.
The 2016 Jefferson Cup Invitational Wine Competition is a two-day event held is Kansas City, Mo. that features the country’s best wineries from 27 states. Prairie Berry Winery brought home 8 awards for various wines, including a gold medal for Peach Mead and silver medals for Razzy Apple and Anna Pesä Symphony 2015.
View a full list of all of our 930+ awards here.
By Kate Hayes, Sr. Associate for Product Education
IPA has become a staple in taprooms across the US. It has also recently come to be a ruler by which a brewery is measured. We have always considered ourselves “think outside the box” people, so, Sandi, our brewmaster, did just that.
Our Cuvée IPA brings in elements of winemaking, brewing, and sour brewing. The primary fermentation was a combination of malt, wine grapes, and wine yeast followed by dry hopping with Hallertau hops. Sandi finished the brew with a secondary fermentation compliments of brettanomyces, followed by conditioning on locally grown Louise Swenson grapes. Yeah…it was totally intense.
The resulting brew is complex: tart citrus notes move to rich passion fruit, with earthy, bitter hop in the finish. A beautifully balanced brew, Cuvée IPA showcases the rich interplay between wine-making and brewing.