From the creator of Frida Bistro, comes Rico’s Burritos. You got it, we are now carrying locally made burritos in the tap room. You can still bring in your own food, but we’ve upgraded our previous food item, hot dogs, to Rico’s Burritos. Rico’s is the story of a man with a dream. His story of a dream come true below in the video.
Just love these guys. They’re so much fun. Salty Saints Facial Hair society decided to make a short film and enter it into for radio station X96 film festival.
The espresso stout just keeps getting better and better. We’ve just had a blending session and the beer is in the finishing tank. This year’s release is a collaboration with two other local artisans, Daily Rise Espresso and Millcreek Cacao. The for the coffee we’ve used a blend of premium Colombian, Sumatran and Ethiopian beans. The stout is coming in at 8% abv and finishing with the cocoa nibs. Expect a coffee forward beer with a hint of chocolate.
An Idea Before it’s Time
Toes were tapping and hearts grooving to the sounds of the Nathan Spencer and Ricardo Romero Band. It was a night filled with stupendous food and really fantastic beer at Bandits Bar and Grill’s Brew master dinner in late July. With the band’s interest in coming out to Shades of Pale and Bandit’s blessing, a night was born.
Here We Go
One of our team members found a taco cart interested in getting the night started with us. Juanita, a failed tacopreneur, was employed by a thriving taco cart and wanting to start her business again. Juanita stated she’d lost her cart after the construction in Sugar House overtook her cart parking. Now, several years later, Juanita had talked the taco cart owner into financing another taco cart for her, which is being built. In the meantime she wanted to start creating a clientele and said she’d love to build up a taco night with us.
The Rest of the Story
All went well the first night. Tacos were sizzling, the beer was pouring, and you all were grooving to the sounds of American Rhythm and Blues. At five thirty on the second Tuesday Alex was in a panic. Where was the taco cart? The band was ready and there was no Juanita. She was also not answering the phone. At quarter to six Alex was racing to the grocery store.
In a Flash
Did you know you could cook your own food at the brewery? Yep! Zach, our brewer, gifted us a grill. We are currently not licensed to cook for you, but, you can cook for you. A willing patron was willing to cook himself and all that was here some hot dogs. It was free hotdogs for all, but for now Taco Tuesday is on hold.
What the Future Holds
Unfortunately, this was not the first time that a food vendor has not shown up. We are currently upgrading our facility with a kitchen, so we can make and serve food. Stay tuned for the grand opening and the re-launch of Taco Tuesday with Music.
At Ogden’s Own Distillery, the tiny hallway that leads to the bottling room and restroom also doubles as a tasting area where guests can sample the spirits and liqueurs made on site.
While the space may be cramped, owner Steve Conlin isn’t complaining, because until July 1 — when a new law went into effect — tastings were prohibited at Utah distilleries. Previously, samples were allowed only at breweries and wineries.
In recent months, distilleries were getting around the restriction by applying for special educational permits from the Utah Department of Alcoholic Beverage Control, which allowed tastings as part of distillery tours.
Earlier this year, lawmakers decided they needed to fix that loophole.
But in the process of giving distilleries the ability to legally offer tastings, the Utah Legislature also decided to add new restrictions, which manufacturers say has complicated the sampling process at wineries and is causing financial havoc at Utah breweries.
Under the new tasting law, all liquor manufacturers must now create a “distinct area for consumption” — something akin to the Zion Curtain that new restaurants serving liquor must have — so that tastings are “outside the view of minors” who may be on the premises.
At Ogden’s Own, where space is minimal, Conlin decided to place a tasting table in the back hallway and separate the area with an accordion screen made of wicker.
“While it feels a little silly to be sampling in a hallway, we’re making do,” said Conlin. “We’ve kind of just learned to work around it.”
Customers don’t seem to mind paying the small tasting fee — another requirement of the law — but most think the separate tasting area is strange and unnecessary.
“It’s silly,” said Ogden resident Matt Hinds, who was at the distillery to sample the new Porter’s Peach Liqueur, a blend of peach and whiskey. “Most people know that if you’re coming into a distillery you’re probably going to see alcohol.”
“It’s the dumbest thing ever,” added customer Kevin Smith. “It makes more sense to just have [the distillery] be for 21 and older.”
Burning brewers • Under the new tasting law, the total amount of liquor served at one time cannot exceed: 5 ounces of wine; 2.5 ounces of spirits; or 16 ounces of beer, heavy beer or flavored malt beverage.
Trent Fargher, owner of Shades of Pale Brewing in South Salt Lake, said the new law “doesn’t work for brewers,” especially when customers want to sample higher-alcohol beers — which in Utah must be sold in bottles.
“You can’t open a beer and pour out 2 ounces and save it for later. It’s not going to taste the same in two hours,” he told the DABC Commission earlier this week. “It’s a problem for carbonated beverages that oxidize quickly.”
It also means a lot of beer gets poured down the drain, along with profits.
Fargher said this is not a problem for beer that is 4 percent alcohol by volume (3.2 percent by weight), because it can by sold on tap. It also doesn’t affect spirits or wine, as the latter can be packaged in pressurized, sealed bags to minimize oxidation.
A long-term solution would be for the Legislature to “allow us to pour full-strength beer on tap,” Fargher said. That’s unlikely, so Fargher has decided to apply for a club license to allow customers to try any beer that Shades of Pale offers without a size limit.
Nina McDermott, the DABC’s director of compliance and licensing enforcement, told the liquor commission earlier this week that she was concerned about such a request.
“Are they just looking for a way to circumvent the [tasting] law?” she wondered.
The situation caused enough doubt among commissioners that Fargher wasn’t granted a club license this month — even though one is available. He is still on the waiting list.
Food requirements • The tasting law has another quirk: requiring distilleries, wineries and breweries to have “substantial food” available for those who are sampling. Customers aren’t required to buy food, but a sign letting them know it’s available for purchase must be in clear view.
Lawmakers didn’t define “substantial food.” They left that up to the DABC, which will begin formulating a new rule in coming months.
The wording is problematic, said McDermott.
“No one wants to go in and start listing foods,” she said in a recent meeting of the DABC’s advisory board, made up of bar, restaurant and liquor manufacturers. Liquor manufacturers are not required to have full food-preparation facilities as a restaurant or dining club does, the law states, but on the other extreme, they can’t offer just pretzels or peanuts, said Sheila Page, the assistant attorney general representing DABC. “Everyone agrees it shouldn’t be just popcorn or a bag of chips.”
At The Hive Winery in Layton, owners Jay and Lori Yahne offer packaged snack packs with cheese, dried fruits and nuts, which have met with DABC approval.
At Sugar House Distillery in Salt Lake City, owner James Fowler will heat up ramen noodles on a hot plate for tasters who want it. But in the past four weeks since the tasting law went into effect, he said, “I haven’t sold a single one.”
I’ve never looked at an old meat packing plant and thought, “Hmm… a brewery would fit nicely in there.” But then again, I’m not Trent Fargher! Trent is the owner, brewer, and wearer of many hats at Shades of Pale Brewing Company in Salt Lake City, Utah. Success is difficult to achieve without a visionary like Trent, who cannot only see the beauty beneath the dirt and grime, but can also make everyone else see it through passion and elbow grease. Who do you know that can turn a meat packing plant into a charming brewery hangout?
Creating a place where people want to spend time seems to be the goal at SOP. Trent and company have crafted tables, chairs, and space dividers from pallet wood to make their tap room at 154 W Utopia Ave cozy and inviting. And look at these adorable branded pallet coasters! To make the place even more inviting, they offer a variety of board games and a dart board for your entertainment. They also host a game night on the last Thursday of each month for you game types!
The SOP tap house hosts more than just game nights. They have 8 different events planned for the next two weeks starting this Sunday! If you haven’t committed yourself to a Pie and Beer Day celebration yet, consider heading over to the SOP tap room for tasty festivities.
At the heart of all the events and pallet wood is the beer. The beer is why they come, why they stay, and why they return. Everything else is icing on the cake. And who wants cake without icing? I was able to try six of their draught beer offerings, all of which were at the legal limit of 4% ABV. SOP is not yet able to serve their high point beer because of their license limitations. However, that may soon change if they’re able to acquire one of six club licenses up for grabs this month. It’s just a waiting game at this point.
This is what I tried on draught…
Jack Wagon Wheat
Cream of wheat aromatics accompany flavors of light grains and a fluffy body, followed by a slightly bitter finish.
The gently sweet malt character plays well with the smooth body and modest bitterness. It’s a great summer go-to!
Ready To Fly Amber
Hints of sweet pie crust are balanced by an earthy hop bitterness. Consider this the gateway beer for malty beer lovers to start considering pale ales and IPAs.
Dank, piney, citrusy hops push an aggressively bitter flavor. There’s a touch of malt sweetness on the front, but the finish is dry like tree bark (in a good way!).
Aromas of cold brewed coffee foreshadow flavors of bitter, dark chocolate. It’s silky smooth, and incredibly drinkable on a 100 degree day.
Aaaaand there’s a patio. Patiooooo!!! Everyone loves a good patio. SOP’s patio comes complete with shade, more pallet wood creations for you to sit on, and even mist to keep you and your doggie cool while you enjoy the summer.
If you’re still not convinced that you need to get your sweaty ass down to Shades of Pale, let me use these three words…
B A R R E L . A G E D . B E E R .
Did I just hear your keys jingle? Yes, on this very day (7/23/16) they are releasing Hog’s Head Reserve No. 1 and No. 2!!! They are imperial red ales aged in High West rye and bourbon barrels, respectively. Only 80 cases were created, 40 of which have already been sold to local bars. If you do your math correctly, that only leaves about 40 cases for you and me. So what are you waiting for?
Location & Hours
154 W Utopia Ave, Salt Lake City, Utah 84115
Mon: 11:30 am – 6:30 pm
Tue-Thu: 11:30 am – 8:00 pm
Fri: 11:30 am – 9:00 pm
Sat: 2:00 pm – 9:00 pm