by

In: Miner Brewing Company, Prairie Berry East Bank, Recipe

Comments Off on Miner Beer Brioche French Toast

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.

Ingredients:
1 loaf of brioche, sliced left out to dry for 3 hours
9 eggs
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

Directions
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.

Enjoy.

by

In: Miner Brewing Company, Prairie Berry East Bank

Comments Off on Mash Madness is Coming

Mash Madness at Prairie Berry East Bank

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.

Miner Brewing Company Dr. Valentine

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.

Miner Brewing Company Mango Cream Ale

*Psst! Post a photo with the beer your tasting using #MashMadness17 and get entered into a drawing to win a weekly brewery gift card.

by

In: Awards, Wine

Comments Off on Strawberry Fusion Wins ‘Best of Class’ at San Francisco Chronicle Wine Competition

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.

Silver medals were awarded to Anna Pesä Meritage 2013, Anna Pesä Symphony 2015, Chuckleberry, and Peach Mead. Other winners included Anna Pesä Blaufrankisch 2015.

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.

by

In: Cool ideas, Prairie Berry

Comments Off on Love Where You Work

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.”

Sam-Cutting-Pizza

Sous Chef Sam Poppen cutting a focaccia flatbread pizza.

“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.

by

In: Awards, Wine

Comments Off on The Jefferson Cup Invitational

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.

Other winners included Anna Pesä Blaufrankisch 2015, Calamity Jane, Cranberry, Lawrence Elk, and Frontenac 2015.

Jefferson Cup Winners_sm

View a full list of all of our 930+ awards here.

by

In: Miner Brewing Company, Prairie Berry East Bank

Comments Off on Let’s Talk Cuvée IPA

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.

CuveeIPA_small2

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.

CuveeIPA_small3

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.

CuveeIPA_small1

Our Cuvée IPA is available on tap at Miner Brewing Company in Hill City, located next door to Prairie Berry Winery, and at Prairie Berry East Bank in Sioux Falls.

Cheers!

by

In: Party planning, Prairie Berry, The Homestead

Comments Off on Weekday Weddings

By Colby Smith, Sr. Events Associate

If you are planning a wedding, or have friends inviting you to attend theirs, you may be noticing the growing trend of weekday weddings. We have done some investigating to see what is causing this variation from the conventional weekend celebrations, and here’s what we’ve found.

7One of the biggest reasons for the shift is due to pricing. When planning a wedding on a budget, you’ll often see discounted rates during the week as compared to weekend rates. This is true not only of venues, but of most wedding vendors. These discounted rates often apply to Fridays and Sundays, in addition to Monday-Thursday.

9

Another factor facing brides is the limited availability of venues and vendors for popularly preferred weekend dates. Saturdays tend to book quickly, so if you are open to a weekday wedding, you’re likely to book a date sooner rather than later! We’ve also seen a similar situation where the desired wedding date holds a special meaning to the couple, but it falls on a weekday. Rather than waiting a few years for that date to land on a weekend, why not book it this year during the week!

4

Having a weekday wedding can be a fun change of pace for everyone. It breaks up the daily work grind for your guests, giving them an exciting reason to celebrate mid-week. This can also work well for intimate events, where out-of-town guests can extend the trip and have it double as a vacation. For example, a Friday wedding is an opportunity to have cocktails on Thursday evening and wedding festivities on Friday, leaving the entire weekend for enjoying local adventures and relaxing with friends and family.

2

Of course, the weekday wedding trend is not for everyone. For couples with a large guest count, traveling guests, or a traditional vision, Saturdays are still a fantastic option for celebrating the beginning of your married life together!

8

For more information on booking a weekday wedding at The Homestead at Prairie Berry Winery, call 605.574.3898 ext. 1002 or visit our events page.

by

In: Wine

Comments Off on Let’s Talk Cork and Why We Don’t Use It

By Kate Hayes, Sr. Associate for Product Education

Why does Prairie Berry Winery choose Stelvin (screw caps) closures as opposed to cork? We want every bottle you open to taste as great as it did in our Tasting Room. Screw caps ensure that the wine you drink at home will taste the way the winemaker, in our case Sandi, intends it to taste. How does a screw cap accomplish all this and more? Let’s talk cork.

corks

Natural cork comes from tree bark and Mother Nature did not create all trees equally! As the demand for wine has increased exponentially over the past two decades, the cork supply has remained limited. That means that wineries are having to use cork that would have been passed over for quality reasons in the past. Cork taint (TCA or trichloroanisole) is a bacteria that can live in cork tree bark. If a cork is not fully processed and cleaned, this bacteria can live in the cork and spread to the bottle of wine it seals.

used-wine-cork

Many wine consumers have worried about the switch from cork to alternative closures. The biggest question on wine lovers’ minds: will the wine age properly? For years, wine has relied on the porous nature of cork to provide a small amount of air for the wine to age. And while some wines are meant to age, a whopping 96% of the wines produced today are created to be enjoyed within the first 36 months of bottling. Why risk TCA when a screw cap does a better job of keeping your wine in good shape?

_MG_9262

So, we love our screw cap closures. They keep Prairie Berry’s wine healthy, happy, and ready to drink. Also…it doesn’t matter if you remembered to bring a corkscrew!

Cheers!

by

In: Gen5 Wine Club

Comments Off on Meet Our New Gen5 Team Member: David

David is the newest member of the Gen5 Wine Club team! David is no stranger and recently transferred over from Miner Brewing Company. Now he’ll be taking care of our Prairie Berry Winery members.

Because we love getting to know the people we work with, we quizzed our newest loyalty team member, and now we’re sharing what we learned with you:

  • What is your favorite wine? My favorite has got to be the Anna Pesä Meritage 2013. I especially enjoy the vanilla finish. If I am feeling like something sweet, I really enjoy the Peach Mead. There really is nothing like it!
  • What is your favorite beer? It so hard to pick just one, so I’ll narrow it down to two. I have to go with the Blue IPA. It is such a well done IPA, that any IPA lover would appreciate this one. With Sandi adding her personal touch to it with just the slightest finish of blueberries, it’s my top pick! A very close second is the Wassup Rhubarb?!. Growing up, we had a lot of Strawberry Rhubarb jam, pie, cobbler, etc. So this one hits close to home for me, yet is still so very unique. I can’t wait to try more of Sandi’s Sour Beer creations!
  • What are you most excited about with Gen5? I am excited to get to know and work with our members, as well as getting to be involved in Wine Club events.
  • What is the best part about working at Prairie Berry? Getting to be a part of the Prairie Berry team is something special. There is a balance of professionalism and fun unlike anywhere I’ve been before. Getting to know our customers and their stories has been the highlight for me so far.

by

In: Gen5 Wine Club

Comments Off on What’s Old is New: The History of Meads

By Kate Hayes, Sr. Associate for Product Education

Mead is one of the oldest fermented beverages in the world. It has been a part of celebrations all over the world from Northern Europe to Italy, France, and Spain. How did this dynamic beverage fall out of favor with modern drinkers? What sparked its recent rise in popularity?

First things first: what is Mead? Mead is a beverage made with honey, water, hops or fruit. The fruit based versions tend to taste like wine and the hop based versions attract beer drinkers.

Sparkling Peach Mead_2

Historically, Mead, along with wine and beer, was a regional beverage. The honey, fruit, water, and hops used in the finished product were locally sourced.

There wasn’t mass transportation to ship raw materials between regions and refrigeration was centuries down the line. Mead was a distinct expression of a region’s fruit and honey, different in each place it was available.

As it became possible to source raw materials from a distance, Mead became incredibly homogenized. Large companies produced Mead with very little flavor or regional expression. Companies also started to use cheaper, industrialized ingredients. The quality of the finished product dropped as the quality of raw materials dropped.

As with many products over the past ten years, Mead has seen a boom of interest as locally made and sourced food gains recognition. Enthusiasts from all walks of life have a renewed love for this ancient beverage. Regional meaderies have popped up all over the United States with a commitment to quality ingredients and to showcase the local fruit and honey.

Sparkling Peach Mead_1 copy

Prairie Berry Winery has been using South Dakota honey in our products for years and jumped at the opportunity that renewed interest has provided. Enjoy a glass of this historic beverage with a Prairie Berry twist!