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.
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.
One 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.
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!
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.
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!
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.
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.
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?
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!
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.