News

FUNKWERKS LAUNCHES IN MISSOURI

January 15, 2018 – Fort Collins, CO – Funkwerks announced their expansion of distribution to Missouri with launch events in Kansas City, St. Louis, Springfield, and Columbia happening this week. Missouri is Funkwerks’ first distribution addition since the new sales partnership was formed with Brooklyn Brewery and 21st Amendment Brewery in 2017. Funkwerks has appointed Major Brands to handle distribution in the state. Brooklyn Brewery also launched in Missouri under Major Brands late in 2017. With the addition of Missouri, Funkwerks will be available in 8 states including Colorado, Arizona, Minnesota, Iowa, Texas, North Dakota, and South Dakota.

Co-founder & President, Brad remarks, “We are happy to begin working with Major Brands and have Missouri as our first new territory in 2018.”

Funkwerks’ year-round offerings including Saison, Tropic King, and Raspberry Provincial, will be available to Missouri as well as a variety of limited releases and barrel-aged beers. Consumers can visit Funkwerks’ social media outlets to find more information about local launch events.

Raspberry Provincial
New Years Beermosa

INGREDIENTS
  • Raspberry Provincial (Available in 330ml bottles and 750ml bottles) 
  • Prosecco or Champagne 
  • Orange juice (we used pulp-free)

STEPS 

  1. In a tulip, goblet, or champagne glass pour 1 part Raspberry Provincial and carefully top with an equal part of Champagne or Prosecco.
  2. Top with just a splash of orange juice. 
  3. Cheers your loved ones at midnight! 

Tropic King Cheese Dip

Based on a recipe from CraftBeering.com

INGREDIENTS
  • 3 cups shredded cheese (we used a mixture of medium cheddar, monterey jack, and asadero shredded cheeses) 
  • 2 tbsp flour
  • 2 tbsp unsalted butter
  • 1 330ml bottle of Tropic King (Saison or Solenna would be a good choice too!)
  • ¼ cup half and half
  • round bread loaf (we used a sourdough boule but rye or pumpernickle would also work well)
  • salt and pepper to taste

STEPS 

  1. In a medium pot, melt the butter over medium heat. 
  2. When the butter is completely melted, quickly whisk in the flour to create a roux. 
  3. Slowly add the bottle of Tropic King whisking it into the roux as you pour. 
  4. Let the mixture come to a boil then turn down the heat and let it simmer, uncovered, for about 10 minutes. 
  5. While the beer is simmering, cut the top fourth off of your bread loaf and carefully hollow out the bottom, leaving a half inch bread bowl remaining. Cube removed bread and set aside. 
  6. Turn the heat down to low and stir in your half and half and then begin incorporating the star of dish: all that delicious cheese. Gently fold or whisk until all the cheese has melted and has been fully incorporated.
  7. Season with salt and pepper to taste. 
  8. Carefully pour this beer-cheese lava into your bread bowl, garnish with chopped green onion, and consume immediately but without burning your mouth. 

Enjoy.

 

Saison Risotto

Based on a recipe from BrooklynBrewShop.com 

INGREDIENTS
  • 1 pound arborio rice
  • 4+ cups vegetable stock
  • 1 330ml (11.2 oz) bottle of Saison
  • 2 shallots, finely chopped
  • 2 cloves of garlic, minced
  • 4 tablespoons of butter, divided
  • 2 cups sliced shitake mushrooms
  • 1/4+ cup parmesan cheese

 

STEPS 

  1. In a medium pot bring stock and Saison to a simmer.
  2. In a second heavy bottom pot melt 2 tablespoons of butter over medium heat, add garlic and onion and cook until onion is translucent. Add arborio and cook 1 minute stirring. Reduce heat to medium low.
  3. You're going to want to pause here to open a beer for yourself. Make sure you don't forget to take a few sips throughout the next steps. 
  4. Next, add one cup of simmering stock/beer mixture at a time stirring until each cup is absorbed before adding the next. This should take about 25 minutes. You want the risotto to be super creamy but the rice to still hold its shape.
  5. About 20 minutes into cooking melt 1 tablespoon of butter over medium high heat in a skillet, add mushrooms, and cook for about 5 minutes. Salt and pepper to taste.
  6. Taste the risotto and continue adding more liquid (even beyond the 4 cups called for) if it is not soft yet. Just add a few tablespoons at a time until it is to your liking. 
  7. When all the liquid for the risotto has been absorbed turn off heat and stir in mushrooms, parmesan, and remaining tablespoon of butter. Salt and pepper to taste. Serve immediately and feel free to get a little heavy-handed with the parmesan cheese. 

 

Enjoy.