Sip the Hills

Free

Your guide to craft

2017
beer, wine,
spirits &
good eats
of the Black Hills

W I N E RY & B R E W E RY D I R ECTO R I ES + T E A R - O U T M A P
 LIQUOR GALLERY
BEER | WINE | LIQUOR | WALK-IN CIGAR
HUMIDOR & WINE CAVE | MEAT & CHEESE
2218 JACKSON BLVD. RAPID CITY, SD 57702
605.348.4339 | OPEN 7 DAYS A WEEK

UNSURPASSED

SERVICE & Selection

WE BRING GREAT TASTE TO YOUR TABLE.

2218 JACKSON BLVD, SUITE 1A

RAPID CITY, SD 57702 (605) 877-6128

SUSTAINABLE SEAFOOD AND

GOURMET PROVISIONS FROM
AROUND THE GLOBE
10 Sip the Hills

FRESH SEAFOOD, FROM AROUND THE WORLD, DELIVERED DAILY

 hungry
E ric Sharpe had a hunger. A literal craving
to learn more about food.
Growing up in Montana, his interest in food piqued early.
Sharpe started working in his first kitchen at the age of ten,
and he has been in the food industry in one form or another
ever since. This initial passion for food is what led to the first
fresh seafood market in Rapid CityDakota Seafood Company.
Sharpes craving to know more about the culinary arts
took him to some of the most prestigious programs in
the world, in some of the best food regions of the world,
including France, Upstate New York, and Napa Valley.
After his formal training, he worked in the food industry
on the East Coast in New York State, New York City, and
North Carolina, with a stop in Louisiana before making the
decision to move west again to his home state of Montana.
Erics long-time friend David Nielson, a veterinarian in
Winner, South Dakota, then brought Eric to the state, and Eric
worked as a private chef. His job as private chef led him to
a career with a large South Dakota wine distributor for ten
years as a fine wine specialist. By this point, Eric had settled
down with a wife and family and wanted to stay in the food
industry without having to work the late restaurant hours.
Selling wine to restaurants in the Black Hills not only
allowed Sharpe to stay close to the business he loved,
but it also allowed him to see the restaurant industry from
a different angle. It was from this angle that he saw a
needa demandgrowing in the consumers of the area.
He saw customers who were hungry for new things.
The food and dining scene had changed dramatically over
the decade Eric was selling wine. Through the success of
quality restaurants such as Tallys, Delmonico Grill, Murphys,
and Kol, Eric realized he was witnessing exponential growth
of the culture and food interests in the Black Hills. Upscale
dining with unique food options illustrated the elevated
food scene. Chefs and customers alike were anxious to
branch out from the typical comfort-zone foods of beef and
chicken. Eric also admitted that, selfishly, he missed the
many fresh seafood options from his time on the East Coast.
Sharpes contacts with the area restaurants from his wine
career gave him the foothold he needed, and he started
reaching out to suppliers and shippers to find a way to bring
fresh seafood from docks all over the world straight to Rapid
City and Dakota Seafood Company. The first goal was to
bring in new and unusual products while concentrating on
quality to add value to the community, both as a wholesale
supplier and a retail storefront. The second goal was to
have the best customer service possible at his market.
The appetite for fresh seafood was satiated when Eric
officially opened Dakota Seafood in 2015. His mission was
accomplished with assistance from his friend, David Nielson,
who acted as more of a silent partner, and Mark Scharn,
who helped set up the market and work with customers.
The Dakota Seafood team sources products from literally
all over the world. Western sources of fresh seafood
include Alaska, Hawaii, Oregon, and Washington, while
East Coast locations include Rhode Island, Maryland, and
Massachusetts. However, Spain and New Zealand are among
other destinations that send seafood to the Black Hills. Even
Sip the Hills 11
though spots like these are often on
the other side of the world, products
can arrive in 24 to 36 hours, even from
as far away as New Zealand. Orders
from Hawaii arrive by ten oclock the
morning after the order is placed.
It is important to Sharpe and his
crew to carry items that can not be
found anywhere else in the Black
Hills. In fact, part of the job is learning
what customers want but cant get
anywhere else, and then finding a
source for such items. Then, when
other stores begin to carry the same
merchandise, Sharpe will begin to look
for new items. Some of these one-of-
a-kind products include black garlic (a
fermented whole clove with almost a
balsamic-like flavor) from Japan, maple
syrups from New York State, special
soy sauces also from Japan, upscale
canned sardines and seafood, and
European buttersjust to name a few.
Sharpe currently works with Main Street
Market as a shipping partner to access
certain items that Dakota Seafood
could sell. Dakota Seafood also carries
Dimock Dairy butters, produced in the
12 Sip the Hills
state from South Dakota milk. Sharpe
is looking to source other special local
products, like herbs or produce. Another
local partnership comes from one of
Dakota Seafoods employees, Erich
Orris. Erich can be found most mornings
filleting the hundreds of pounds of
whole fish that arrive; he does this with
the hand-forged knives he crafts himself.
Patrons can purchase Orriss beautiful
knives in the market to then use at home
to fillet Dakota Seafood fish themselves.
When customers arrive at Dakota
Seafood, they are met by a clean,
modern market with a hand-chiseled
concrete floor stained with eight
different shades of blue to look like
the ocean. The chalkboard menus
are created every Monday by a local
artist who makes the boards look like
artistic masterpieces. After these
special touches, the seafood takes
center stage in ice-lined cases.
Once customers enjoy the ambiance
of the market, they are welcomed with a
warm greeting by one of the wonderful
staff members, often Sharpe or Scharn.
All staff members have a passion for
food and know that awesome customer
service can make or break a business.
The fresh seafood can be purchased
whole or may be filleted just after arrival.
Oysters, shrimp, and other shellfish
are sorted and scrubbed to ensure
only the highest quality is available.
Sustainability is another key factor
to Dakota Seafoods success. Sharpe
makes sure to know the origination of
all items sold. The majority are wild
caught; however, if any farmed products
are sold, they are clearly marked and
are from farms that use no added color
and have Marine Stewardship Council
certification. These elements ensure
healthy seafood for happy customers.
Erics philosophy is We dont want
to be stagnant or do the same thing
over and over again. This is evident
in his own hunger for his products
and in his customers appetites, too.
Sharpe freely admits his favorites
are very seasonal and unusual. He
likes uni (sea urchins) and Spanish
mackerel. He also enjoys spot prawns
when they are availablesweet
shrimp where the tail is eaten raw and
the head is fried, so its crisp like a potato chip.
For its consumers, Dakota Seafood likes to use some of
its favorite recipes to prepare the fish to cook and eat at
home, but these differ depending on the season. In the
fall and winter, many soups are prepped in the market.
Clam chowder and an Italian fish stew are popular.
Crab cakes and a paella kit are other favorites. In the
spring and summer, it is all about the grill, and many
kabobs and fillets are seasoned, ready to take home
and barbeque. Other warm-weather favorites include
ceviche and poke prepared in Dakota Seafoods kitchen.
Though the areas hunger for seafood slows down
in the winter months, growth has been steady since
opening. Restaurants from Deadwood to Pierre and
from Custer to Nebraskaand everywhere in between
source from Dakota Seafood. Tourists stop and often
get packages either put on ice for the commute home
or vacuum packed for longer drives. In other words,
reception of the business has been great. Depending on
the day, anywhere from 300 to 1,500 pounds of fish and
shellfish arrive fresh for sale, both wholesale and retail. A
busy retail day sees 400 to 500 pounds of fish go home
with customers. Other days, wholesale deliveries can
be quite impressive. Recently, 2,200 pounds of shrimp
came through for delivery to area chefs in a single day.
Black Hills food lovers obviously have an appetite for quality
seafood. Eric Sharpes love of food has morphed into the
latest specialty market in the region. He saw a clear craving
for fresh seafood in the growing upscale restaurant culture.
Dakota Seafood has whet the appetites of many, and then
satisfied this hungerone creature from the sea at a time.
Dont-Miss Wines with Seafood
Sauvignon Blanc This crisp, acidic white wine is a
quintessential pairing for seafood. New Zealand Sauvignon
Blancs tend to be known for their fresh grapefruit aromas;
others have green grass and tropical fruit. All go well
with fish.
Vouvray Vouvray is actually a Chenin Blanc wine from
the Vouvray region of the Loire Valley in north-western
France. Vouvrays can be produced in many sweetness
levels, but Eric Sharpe of Dakota Seafood recommends
the dry styles for seafood.
Chenin Blanc Chenin Blancs made in any region of
the world are great for pairing with fresh fish and shellfish.
They are light-bodied wines with zippy acid and fragrant
floral aromas.
Viognier Viogniers are a little heavier in body, though
not as heavy as Chardonnay. The lushness of the wines
pair well with fish in butters or sauces. Look for quality
Viogniers from France, California, and Virginia.
Dry Ros It is a common myth that only white wines go
with white meats. Ross that are fermented dry can go
well with many seafood dishes. Look for pink wines from
France, California, and Oregon, but always make sure they
are not sweet.
Pinot Noir Light-bodied red wines, like Pinot Noir, go
especially well with salmon and any grilled fish. When
cooking technique has increased the flavor profile of
seafood, a red wine can pair well. Look for Pinot Noirs from
Oregon and the Russian River Valley of Sonoma, California.
Sip the Hills 13
 pyoung guns
Building a community at
lost Cabin Beer Company
J esse Scheitler and Tom
Silbernagel were obsessed.
That was all that could be said.
The two may have come from different
backgroundsScheitler from the
restaurant industry and Silbernagel
from geospatial engineeringbut they
had one thing in common: their hobby
was brewing beer. Finally, this hobby
could no longer be classified as such.
It took all of Toms time. It took all of
Jesses money. It took both of their
energies. This pastime could only be
called what it wasan obsession.
Their wivesSteph Silbernagel and
Adrienne Scheitlerboth worked at
Murphys and sensed their husbands
should get together. The two beer
lovers sat on a patio to sip homebrews,
and in an instant, Jesse and Tom
knew they were kindred spirits.
They began sharing brewing ideas.
They swapped ingredients. They tasted
each others creations and mentored
one another. They quickly realized
that though they were opposites in
many ways, they had complementary
skill sets. They also shared one big
ideaLost Cabin Beer Company.
In 2013, Jesse and Tom formulated
14 Sip the Hills
their thoughts on a new brewery in
downtown Rapid City. They had a single
vision. They both knew it was a huge
risk. But they also realized if they did not
take it, someone else would. They did
not want to be sitting on a patio in five
years sipping their beersstill brewed
at homebitter and resentful that they
were too scared to act on their dream.
So they jumped! They committed.
From the beginning, they decided to
eat, sleep, breathe their new business.
The vision? To create beer from a
place, something to stake our flag on
and say, This is Black Hills beer, to
build a community. They wanted the
brewery to have a sense of place to and
be a space that was inviting, inclusive.
The name Lost Cabin and its campfire
logoboth symbols of the outdoors so
prominent in the Black Hillshelped
achieve this first goal. Black Elk Peak
has a Lost Cabin Trail. Hikes, trails,
and cabins evoke images of family
and friends. The campfire represents
comfort and warmth. These images
came to life as the culture of Lost
Cabin Beer Company. People of all
ages, from all walks of life, can gather
at the community tables in the tap
room, leaving no need to separate
customers as they sip. There are no
televisions in the tap room eithera
conscious effort made by Schleitler
and Silbernagel to encourage
conversation among customers.
Another way to bring people together
was the Beer It Forward board, Steph
Silbernagels idea. Customers purchase
beer for someoneanyonewho might
come into the brewery. For instance,
one man bought a beer for his crush
and posted the wooden nickel with a
note on the board. His crush came in,
enjoyed the beer left for her, and, in
turn, left a wooden coin for her secret
admirer. The beer board not only acts as
a conversation starter for patrons, but a
way to spread love (and beer) to many.
A Trump supporter? There is a beer
for you on the beer board. A redhead?
Yes, there is one for you, as well!
As a small business in Rapid City, it
was incredibly important for Schleitler
and Silbernagel to promote other
small businesses. They partnered
with like-minded individuals to
promote the community. Four or
five days a week, food trucks park
outside the tap room so customers
can enjoy some of the most unique
food in the Hills. The Smokewagon
Coffee Stout was a collaboration
with Pure Bean coffee roastersa
local boutique roaster specializing in
100 percent organic and Fair Trade
beans. Lost Cabins Pecan Porter was a partnership with
Shes Nuts, a local nut butter producer. The ultimate goal
was to encourage all to eat, drink, and shop local.
It was easy for Jesse and Tom to foster this sense of
community because so many showed them the same
courtesies. Jeff Drumm and Josh Fritz from Crow
Peak Brewing in Spearfish were excellent mentors for
Schleitler and Silbernagel. When Jesse and Tom wanted
to see how large-scale brewing worked, they called
Crow Peak and offered free labor to Drumm and Fritz in
exchange for learning about the industry. The Crow Peak
brewers took Jesse and Tom up on the offer and have
continued to mentor the young guns at Lost Cabin.
Brewers all over the Black Hills share and sell ingredients
to other brewers, as well as collaborate on beer and brewing
knowledge. Jesse and Tom frequently do these types of
exchanges with both Crow Peak and The Knuckle in Sturgis.
Brewers support each other by drinking Black Hills beer and
attending events of other breweries. The general philosophy
is If the waters rise, all will swim. In other words, Black Hills
brewers love to see other brewers succeed. This is actually

Welcome Neighbor!
a nationwide sentiment, as Jesse and Tom see themselves
learning from brewers all over the country, and they make
it a point to support craft beer wherever they travel.
Schleitler and Silbernagel have future plans to continue
to build their brewery and its community. The first goal
SAVOR artfully combined, locallysourced ingredients.
is to increase production, especially the production of EXPERIENCE the creations of our cook, Brian, trained
unique, quality beer. Plans are already in play to increase
their capacity by adding the space adjacent to the tap
by Pete at Delmonico Grill and Manchego.
room for barrel storage of aging brews in used whiskey
(from neighboring Wyoming Whiskey) and chardonnay Reservations encouraged - Call 605.484.8593
barrels. This additional room would also be used for 5734 Sheridan Lake Rd Suite 207 Rapid City, SD
brewing and aging sour beers. Sours use different
yeasts and bacterias, which means they need to have a
separate brewing room, so they do not inoculate other
beers in an unplanned fermentation. Of course, this
space would enable Lost Cabin to increase production
enough to package beverages and distribute regionally.
Another idea to actually bring the Black Hills into Lost
Cabin beer is to partner with a lab to harvest a Black
Hills yeast. The plan is to set petri dishes in areas such
as Black Elk Peak or Mount Rushmore. Wild yeasts and
bacterias would grow in the dishes. The lab would isolate
and grow these unique strains to see if any would be
viable for brewing. Then, experiments in the brew house
would determine if any of these strains would make
good beer. Jesse and Tom nearly quiver with excitement
at this idea: creating a beer with such a true sense of
place it could not possibly be brewed anywhere else.
Jesse Scheitler and Tom Silbernagel ultimately know their
integrity and work ethic will show this leap of faith was worth
every hardship. Every time they work a sixteen-hour day, they
still smile because they are their own bosses. Each shift their
wives work, they are thankful for their partners sacrifices. Any
substandard batch of beer they discard, they recall quality
is their top goal. All paychecks they reinvest in the business,
they remember their plan was never to make a quick buck.
Each time they hear South Dakota is fiftieth in the nation in
beer production, they realize the uphill battle is theirs to fight.
Jesse and Tom explain the joys of their jobs easily when
they chuckle that it doesnt even feel like work. And
really, its not. It is a passion to be authentic and create
a community through Lost Cabin Beer Company. This
obsession may have seemed like a crazy risk to others, but
to them, it was a necessity. Quite simply, they love what
they do, and they love the community where they do it.
Sip the Hills 15
 Creating a destination
at hay camp brewing

T his brewing obsession

almost seems like an
epidemic, a contagion sweeping
across the Black Hills.
It spreads quickly, and after
exposure, symptoms show
almost immediately: the need
to brew beer, usually at home
first; the idea to go public; and
the commercial success that
follows. Long-term results
are generally investment
in the local community and
economic benefits for many.
The Black Hills has been hit by
this brew bugand its proven
to be a wonderful problem.
In their defense, Karl Koth and
Sam Papendick tried to cure
their obsession. They tried to
put a Band-Aid on the gaping
wound that was the need to brew.
They tried really hard, and they
opened Hay Camp Brewing. The
two 2004 Stevens High School
graduates found their common
interest when back at South
Dakota School of Mines and
TechnologyKarl working on his
Masters degree in geology and
geological engineering and Sam
working on his PhD in chemical
and biological engineering.
Koth went to the University of

]their own

magnamand
Minnesota for his undergraduate
degree before returning to
Many Black
Rapid
eries canU.S.
and
Hills

graduated
Citybrew-
and working for the
bottle Survey after he
Geological
from the School of
beers Elessi
Mines. Papendick received a
ullaboriti officia volorae
Bachelors degree from Colorado
ptatium voloreh enisi-
State University in Fort Collins
eturibus et ex at School of
was teaching
eari omnihic
Mines. turione inci themselves
Both found
blaut est, coria nitia
missing the rich beer cultures
to which they had access while
in college. The few breweries
in the Black Hills surely seemed
like the desert after so many
beer options, so Karl and Sam
decided to home brew together.
Karl had home brewed with his
dad even before college; he
also brewed during college.
But having Sam as a partner for
brewing seemed a special treat.
The opportunities to mentor
and learn from each other were
great; the unofficial partnership
of Koth and Papendick started
at the end of 2011. They quickly
noticed what a dynamic pair

16 Sip the Hills


they made, and by August of 2012 had
created an LLC. To start, they took a
brew tour of the West Coast. Koth and
Papendick stopped at a brewery in
every community along the way. They
attended a craft brewers conference
in Portland, Oregon, with hundreds of
other beer makers. It is a really tight
community, and so many other brewers
shared stories of what to do and what
not to do, so Karl and Sam wouldnt
make the same mistakes others made.
They pooled their resources and
decided to move forward on their home
brew on steroids at Hay Camp Brewing
www.ChubbyChipmunk.com
Company. The name was inspired by
Karls dad recommending the book
Black Hills Hay Camp by David Strain.
This early name for Rapid City struck
a chord with Koth and Papendick, and
it seemed fitting for their venture. To
begin, forty-five gallons of beer were
made at a time; Karl and Sam were
only open one day a week the first year.
Then this expanded to weekends.
Both Karl and Sam were still working
their full-time jobs during the time of
Hay Camps early success. Though it
was difficult to brew and work, it was
important to let the brewerys growth
OUR FLAVOR
IS LEGENDARY
We use only the finest ingredients in our
confections. The truffles are hand made with love
in small batches to ensure quality and freshness,
and contain absolutely no preservatives.
DEADWOOD ALEX JOHNSON RAPID CITY
420 Cliff Street 523 6th St
Deadwood, SD 57732 Rapid City, SD 57701
evolve naturally. The first, smaller
brewery was proof of concept for
Karl and Sam; it showed that they
could be successful with their plan. It
also showed they could go bigger.
They both enjoyed their jobs in their
respective fields, but growth was at a
point that they had to decide on the
next step. If they wanted to make
more beer, this could no longer be
just a hobby. They had to go all in.
And, they did.
It took over two years to find and
purchase a larger space for Hay Camp
Brewing. Finally, the perfect spot
was foundan old car dealership and
garage encompassing 37,000 square
feet on Kansas City Street. The large,
Art Deco-inspired building takes up the
entire corner of the blockand Karl and
Sam have plans for every inch of it.
The ultimate purpose of the much-
larger Hay Camp was always to be
a destination, in and of itself. The
location just two blocks off Main Street
was purposeful, as well, and the goal
was to add an additional destination
to downtown. The versatile building
gave plenty of room for the ideas
Koth and Papendick were fermenting,
both literally and figuratively.
Their philosophy was that more
planning beforehand would make
for better end results. Since this
project was so much bigger than
the original Hay Camp, they felt it
even more important to plan, plan,
plan. In fact, before they even
closed on the purchase, they had an
architect already in place to make
their concept come to life. They
found a good team of people with
Sip the Hills 17
complementary skills and then trusted in the process.
This didnt mean Koth and Papendick were hands-off
during the remodel phase of the new brewery. Quite
the opposite. They wanted to know every detail about
the building and the construction, so Karl earned his
Class A General Contractors License, and he was the
contractor in charge of the whole operation. Many
wondered why Karl and Sam wanted to know all of
the details of the project, but their simple answer was
it is part of their characters, part of who they are.
The new Hay Camp Brewing Company really is a
one-stop-shop for many, the destination that Koth
and Papendick envisioned. First, the expanded
brewery area allows making up to eight times the
amount of beer. There will also be a place for a
barrel aging program. The tavern and bar are much
larger, with plenty of seating at unique tables and
booths. An events space of 2,400 square feet can
hold weddings, meetings, or receptions. There
is also a coffee shop, which will only sell coffees Dont-Miss Lost Cabin
from local roasters. A caf space will hopefully be
serving food by the fall. Karl and Sam are currently
Beer Company Beers
looking for a chef who is a perfect fit for Hay Camp.
Bruce Banner APA This American Pale Ale is what is
Behind the brewery, tap room, and food areas will
known as a SMASH, a single malt, single hop brew. It is a
be different retail spaces. A woodworking shop is
perfectly-drinkable beer with snappy hops (60 IBUs) and
already using the new workshop in back. Some of
moderate alcohol.
these one-of-a-kind pieces can be seen in the Hay
Camp tavern. Other office and retail spaces will be
Lord Grizzly Scotch Ale Lord Grizzly is aged in
barrel, giving amazing fig and toffee notes. It won bronze
available upstairs, and the full basement underneath
at the Best of Craft Beer Awards in Bend, Oregona very
also has a plan: it will be self-storage space for
prestigious honor.
Rapid City residents, especially those who live in
the growing downtown neighborhood. A future Dakota Common An easy-drinking lager made with
patio and beer garden are also in the works. South Dakota-grown hops; this is the perfect beer for any
One plan that is not in the future is canning or drinker, novice or expert.
distribution of Hay Camp beer. The ultimate plan Pecan Porter A collaboration with local artisanal
of being a destination means that beer can only be nut butter producer Shes Nuts, the rich porter is a local
enjoyed at Hay Camp and nowhere else. Koth and favorite that regularly sells out. If its on tap when you
Papendick share Tony DeMaros (of Murphys and visit, order it!
Kolsee story on page 7) philosophy. This group of Smoke Wagon Coffee Stout Another local
young entrepreneurs wants to build a downtown that collaboration, the beans used in this beer are 100 percent
becomes one of the first reasons to visit the Black organic and Fair Trade, roasted at Pure Bean Roasters,
Hills, not just a happy accident after arrival. Koth another local favorite.
and Papendick want people to say, You gotta stop
at Hay Camp. They want Hay Camp to contribute Dont-Miss Hay Camp
to the interest of Rapid City. Like many other metro
areas, spaces have to work together. Karl and
Brewing Company Beers
Sam see Hay Camp as part of this; they want the Victory Stout A slight smokiness blends with deep-
brewery to complement surrounding businesses. roasted chocolate flavors to create Hay Camps flagship
Karl Koth and Sam Papendick are definitely beer. The English-style beer goes great with barbeque.
part of the epidemic sweeping the Black Hills.
Loop the Loop APA Hay Camps popular American
Hay Camp Brewing Companys success was
pale ale uses two different hops in production to create a
contagious. Jesse Schleitler and Tom Silbernagel
zippy beer with an unmistakable aroma.
of Lost Cabin Beer Company caught the bug.
These four upstart brewers are part of a very important Bitter Warrior This traditional English ale uses
movement in the Black Hills. The movement is filled hops to create a mild bitterness. It can be considered a
with a group of people willing to work themselves working mans beer with balanced alcohol.
harder than they ever thought possible, willing to Hopdlebar Maltstache DPA The D stands for
take financial risks to invest in their communities, and doubledouble malt in the mash, double hops in the
willing to put so much time and planning into creating boil, and more hops again in two separate conditioning
a better community, a better place, a better destination. phases. This is the obvious beer for hop lovers.
They invested in their community, and, in return, their Mothers Temptation IPA This India Pale Ale has
community invested in them. Though building a the characteristic sweet pineapple and citrus on the nose
community and a destination is a hard, uphill climb, and grapefruit on the palate; it is one of Hay Camps most
it is a climb that will benefit the entire region. popular IPAs.

18 Sip the Hills

Sip the Hills 19
2 Sip the Hills
 Getting
to Know Beer with Rob

S ick-N-Twisted Brewerys Rob Livingston considers

himself a home-grown brewer as he makes up
to fourteen different beers at one time at his brewery
outside of Hill City. Livingston not only enjoys the
art and science of making beer, he designed his
own brewery configuration and has recently started
consulting on the design of other breweries.

20 Sip the Hills

The Beer-Making
Process
1. Beer making starts with the grain. Grains are roasted to
varying degrees and then crackednot groundin order
to open and release sugars during fermentation.

2. The grains go to the mash tank where they are steeped

with hot water, but not boiled yet. At this point, the mixture
is called wort.

ALL THINGS
3. Wort is sent to the boil, where it is literally boiled in
water at 212 degrees to release sugars. At this step, other
ingredients, like hops or spices, can be added for the flavor

KITCHEN
of the beer.

4. Next the wort is flash-cooled to 145 degrees. Once the

wort hits 145 degrees, the temperature continues to be
adjusted until it hits the correct temperature for an ale or a
lager (see beer types on next page). COOK LEARN TASTE PLAY
5. At this point, yeast is added to start fermentation.
Different yeasts are used and different temperatures are
achieved, depending on the type of beer being produced
an ale or a lager.

6. Beer is racked away from the yeast, a process where

beer is removed from the tank while the dead yeast 605-341-5044
remains in the tank, naturally clarifying the beer. Beer can 2210 Haines Ave. Rapid City, SD
www.SomeonesInTheKitchenSD.com
be racked more than once throughout the process.

7. Hops can be added after fermentation, a process called

dry-hopping. Adding hops at this stage adds more aroma
and less bitterness.

8. Beer goes to the brite tank next for varying lengths

of aging, again depending on the beer. Carbonation also
takes place in the brite tank.
9. Kegging, bottling, or canning is the final stage. It
happens straight from the brite tank, and the brewing
process is complete.
Open Daily 11 a.m. - 9 p.m.
Lunch & Dinner
Dont-Miss Sick-N-Twisted Beers
PB&J Yes, this is a peanut butter and jelly beer made for
special events. It is a crowd favorite that has actual peanut
butter and jelly in the recipe. Slightly sweet and nutty, it is
a unique beer.
Nut Hugger A nutty brown ale, this beer has lower
alcohol and lower bitterness, making it a nice, easy drinking
ale.
Bare Butt Bock Light and nutty, Bare Butt Bock is
a lager with moderate alcohol at 7 percent, and slight
bitterness at 20 IBUs (International Bitterness Units). Delicious Appetizers Soups & Sandwiches
All-In Ale All-In is a SMASH pale ale that is a wonderful Gourmet Pizza & Burgers Wild Game
shade of gold. Since it is dry-hopped, it smells like sweet- Steaks, Seafood & Pasta Wine, Beer & Spirits
grapefruit heaven. Go All-In with lower alcohol and Outdoor Seating in Season
moderate bitterness.
Hop on Top An IPA lovers dream that is big on alcohol 511 MT. RUSHMORE RD. CUSTER, SD
at 10 percentit is considered an imperial style IPA. Hop 605.673.4477 | WWW.BUGLINBULL.COM
on Top is even bigger on bitterness at 102.7 IBUs.

Sip the Hills 21

 The beers defined
Ale: there are two basic types of beerales and lagers. Ales
use a special ale yeast and start fermentation warmer, around
65 degrees. The process starts warmer than a lager and stays
warmer throughout. Because of this heat, fermentation doesnt
take as long and often is complete in just seven days. Ales can
complete the beer making process from start to finish in as little
as three weeks.
Lager: the other basic type of beer is a lager. Lagers use a
special lager yeast and start fermentation much colder, at
45 degrees. The temperature is then increased a degree a
day, to about 68 degrees to finish fermentation, and then the
temperature is dropped a degree a day to 32 degrees. This is a
much slower process and can take up to 30 days, with a total of
90 days from start to finish.
Blond: whether using the ale process or lager process, beer
styles are based on the grain bill used during fermentation.
The lighter the grain from less roasting, the lighter the beer.
Blonds use the lightest roast on the grains, making lighter beers
in color, alcohol, and body.
Amber: amber beers are middle-of-the-road beers. They use
grains that have medium roast, giving these beers the amber
color for which they are named.
Bock: bock beers usually use the same grains as amber beers
and then utilize lager yeast and the lagering process.
Wheat: wheat beers still use some barley but also use wheat
in the grain bill; a different yeast is generally used, making this
style of beer cloudier than other styles.
Porter/Stout: these styles of beer use the darkest grains,
which is what makes them darker and heavier beers. Because
the grain is toasted more, there is more sugar to ferment, and
more alcohol is created from fermentation. Porters would be
slightly lighter, and stouts would be slightly darker.
22 Sip the Hills
India Pale Ale (IPA): ales originally made in England were
sent by ship to India when trading with that country. It was
noticed that darker beers that had more hops survived these
long trips better than pale ales. To keep the pale ales drinkable
for the long sail across the ocean, more hops were added,
acting as a preservative. Todays styles of IPAs use additional
hops to create a bitter, fuller style of beer.
American Pale Ale (APA): a similar style of beer to an IPA,
an APA uses American hops to create a slightly less hoppy pale
ale. The hoppiness also depends on when hops are added
during the brewing process. Hops added in the boil make the
beer more bitter; hops added after fermentation (called dry
hopping) add more aroma.
Double/Triple IPA: hops are added two or three times
during the process of a double or triple IPA, respectively; this
could also refer to double the amount of hops or triple the
amount of hops. In any case, these ales tend to be more bitter.
SMASH: a new style of ale is the Single Malt and Single Hop
beer, or SMASH. This style can be made any way a brewer
wants, but the basic premise is only one malt (grain) and only
one hop is used. Usually the grain is lightly roasted; the hops
can be added at any time in the process.
Imperial: when the word imperial is added to the name of
a beer it means that the beer is seven percent alcohol or more.
Pilsner: a lager that was originally made in a specific area of
England, the term has come to be synonymous with an English-
style of beer.
Tripel: another historically English-style of beer, generally
the term refers to a stronger, heavier ale.
Belgian: can refer to many styles of beer, but this typical
British beer tends to have more malt flavors from the grains
used during fermentation.
 Dont-
Miss
Tap
Lists
Independent Ale House, Rapid City Commonly known
as Indy by its fans, Independent Ale House has 40 beers on
tap, including local brews and regional favorites. Make sure
to check out Indys Tap Takeover nights when it highlights a
specific brewery by having multiple beers on tap at a time.
Wobbly Bobby, Rapid City Inspired by a British pub,
Wobbly Bobbys special food item is its fish and chips. However,
patrons can enjoy 48 different beers on tap while having the
traditional British staple. Many of these taps are Black Hills
beers and other regional beers.
Custer Wolf, Custer The tap lineup at the Wolf can
be described as small and mighty. Though only eight beers,
these beers are ever-changing. Once a keg is empty, a new
and different beer is tapped every time, always with quality
craft brews. Dont forget the unique pub-style food, such as the
Kettle Chip Nachos.
Murphys, Rapid City On Main Street in Rapid, this
establishment has become an anchor for downtown. Sip one
of the 22 beers on tap on the amazing patio. Enjoy some of the
best bar food aroundsuch as the house-fried potato chips
served with duck confit.
Luckys 13, Spearfish Luckys 13 has a rotating menu of
22 different beers on tap. It also is one of few pubs that serve
breakfast, lunch, and dinner, so customers can enjoy a beer-
mosa (beer with orange juice) or a signature Bloody Mary with
breakfast or brunch. The live Saturday night music is also
worthy of a stop.
Historic Freight House, Rapid City Housed in the old
Milwaukee Road railroad depot, the building is actually on the
National Register of Historic Places. Enjoy some of Rapid Citys
history while sipping one of 70 different beer choices from the
tap alone. Of course, the Freight House is a restaurant as well,
so go thirsty and hungry.
Stadium Sports Grill, Spearfish Though a smaller list
than some, the Stadium always features three local beers and
two other specialty beers on its ten taps. Come in for a cold
one and a hot burger, all while enjoying one of the eighteen
television sets for prime viewing of any and all sports events.
Sanfords Grub and Pub, Spearfish The Spearfish
location was the original Sanfords that started the chain of
restaurants and bars now open all over the region. Over twenty
beers on tap are available, with an impressive by-the-bottle
selection as well. Go see the one that started it all, and enjoy a
great burger and brew while there.
Longhorn Saloon & Grill, Sundance In historic
Sundance, Wyoming, Longhorn Saloon & Grill has 16 total taps;
13 of them are craft brews. The focus of the tap list is the quad-
state area; all of the beers are produced in Wyoming, Colorado,
Montana, or South Dakota. Appreciate one of these regional
beverages, or something from the full bar, while ordering off the
menu in the restaurant.
Sip the Hills 23
 LOCAL SPECIALTY FOOD
SCRATCH-MADE BY
CRAFT BEER OUR CHEFS TO PAIR
PERFECTLY WITH
VISIT 32 BEERS ON TAP YOUR BEER.
HIGHWAY79BREWERY.COM
FOR CURRENT
TAP LIST OPEN 6 DAYS
AND MENU A WEEK

605-745-HOPS

WE ARE LOCATED 4 MILES EAST OF HOT SPRINGS, SD

24 Sip the Hills
ON THE CORNER OF HIGHWAY 79 AND HIGHWAY 18
Brewery Directory
Crow Peak Brewing Company, 125 W. Highway 14,
Spearfish, 605-717-0006 The first Black Hills production-
only brewery, Crow Peak Brewing always has eight original
beers on tap, including seasonal favorites. Sip one of these
brews in front of the growler-shaped fireplace inside or the
custom-made fire pit outside. Enjoy the Hills best barbeque
next door at Bunkys BBQ while having a pint and listening to
live bands on the International truck flatbed stage.
The Knuckle Brewing Company, 918 Harley
Davidson Way, Sturgis, 605-561-9846 Though Sturgis
is best known for its world-famous motorcycle rally every
August, it is now known for its only microbrewery, The Knuckle
Brewing Company. In addition to the brewery, there are two
full-service restaurants and two bars in what is basically a
museum of Rally history in a bar, all in a building an entire
block long. Truly one-stop shoppingdont miss it!
Dakota Shivers Brewing, 717 W. Main St., Lead,
605-415-5352 Located on historic Main Street in Lead, Dakota
Shivers is owned and operated by Linda and Steve Shivers, with
Linda as the head brewer. The brewery has up to six beers on
tap with a crowler systemcanned growlersallowing up to available as well, including a new ginger beer-based South
three more beer options, depending on availability. Stop in
Lead Wednesday through Saturday evenings in the summer
and check Facebook for additional days and hours.
Firehouse Brewing company, 610 Main St., Rapid
City, 605-348-1915 Pioneering the microbrew movement
and Rapid City Main Street development after its opening
twenty-five years ago, Firehouse is a brewpub with a full-
service restaurant and a great outdoor patio that has live
music on Fridays and Saturdays throughout the summer. Nine
brews are on tap at all times for mug sales, growler fills, or
sample tastes.
Lost Cabin Beer, 1401 W. Omaha St., Rapid City,
605-718-5678 Rapid Citys newest microbrewery, Lost
Cabin, adds another unique stop for beer lovers in the Hills.
Fruits, spices, grains, and hops are all sourced from South
Dakota, showing the focus on regional ingredients. Both ales
and lagers are produced, with twelve beers on tap. Though
no food is made in the tasting room, food trucks are on site
several days a week for customers to enjoy good eats and
great company.
Hay Camp Brewing, 601 Kansas City St., Rapid City,
605-718-1167 The first production-only brewer in Rapid City,
Hay Camp Brewing recently renovated and moved to its new
location, just two blocks off Rapid Citys Main Street Square. In
addition to the small-batch, hand-crafted beer, customers can
also enjoy coffee in the new coffee shop. In the future, look
for the opportunity to have events and food in the huge, well-
designed new space.
Miner Brewing, 23845 U.S. Highway 385, Hill City,
605-574-2886 Miner Brewing features up to ten craft brews
on tap at a time, all made on site. The brewery has an amazing
patio and an outdoor, kid-friendly environment, providing lawn
games for all. No food is made on site, but just step over to its
sister property next door, Prairie Berry Winery, for a full-service
bistro and food items available to eat at Miner Brewing.
Sick-N-Twisted Brewing, 23851 Highway 385,
Hill City, 866-355-7889 and 692 Upper Main St.,
Deadwood, 866-355-7889 Sick-N-Twisted serves up to
14 original brews, including many seasonal favorites offered
for a tasting flight, a mug, or a growler. Canned options are
Dakota Mule, the brewerys take on the popular cocktail the
Moscow Mule. Sick-N-Twisteds new brew pub on Main Street
Deadwood will have brews and foodand wine, too.
Mt. Rushmore Brewing Company, 140 Mt.
Rushmore Rd., Custer, 605-673-5900 The newest
brewery in the Black Hills, Mt. Rushmore Brewing plans to
open the summer of 2017. The brew house will serve five
beers directly from the brite tank; four of the house beers
will have a presidential motif. The charcuterie kitchen will
highlight cured meats, special cheeses, pickled veggies, and
artisan pizzas. Twenty-four additional taps will feature beers
from every South Dakota brewery.
Highway 79 Brewing Company, 27631 S.D. Highway
79, Hot Springs, 605-745-4677 The southernmost
brewery in the Hills at the corner of Highway 79 and Highway
18, Highway 79 Brewing currently makes four of its own brews
with large-scale expansion coming very soon. Also a full
restaurant, the scratch kitchen prepares all food items in
house, made to order, so expect tasty and distinctive pub food
while enjoying Black Hills beer.
Sip the Hills 25
26 Sip the Hills
Sip the Hills 27
 Winery Directory
Belle Joli Winery, 3951 Vanocker Canyon
Rd., Sturgis, 605-347-9463 and Belle Joli
Tasting Room, 594 Lower Main St., Deadwood,
605-571-1006 Belle Joli Sparkling House outside Sturgis
provides one of the few places where customers can see
vines growing and witness the production process, all while
tasting wonderful wines. The sparkling selections are made
in the traditional method, the same technique used in making
Champagne in France. Sunday brunches here with Belle Joli
mimosas are also a special treat.
Firehouse Wine Cellars, 620 Main St., Rapid City,
605-716-9463 Not just for beer anymore, Firehouse makes
wine, too. The winery uses traditional grapes in addition to
locally-grown fruit and has recently focused on fun, unique
blends. The port-style, fortified wine grown at Old Folsom
Vineyard, just south of Rapid City, is delicious. Tours of the
production facility, bottling line, and barrel cellar are offered.
Special events abound, including live music every weekend.
Prairie Berry Winery, 23837 Highway 385, Hill
City, 877-226-9453 The first winery in the Black Hills, Prairie
Berry is a unique South Dakota experience. The winery makes
wines from fruitlike its famous Red Ass Rhubarband
grapesmany sourced from vineyards in South Dakota. These
wines have garnered over 900 national and international
awards. Eat at the Prairie Berry Winery Kitchen to experience
some of the best food in the Hills.
28 Sip the Hills
Naked Winery, 23851 Highway 385, Hill City,
866-355-7889 and 692 Upper Main St., Deadwood,
866-355-7889 The place to sip wine and be entertained at
the same time is Naked Winery. Stop here for good fun and a
great glass of wine! Order meat and cheese plates or gourmet
pizzas to pair with wines that might cause a blush, but will
definitely take the pecksniffery out of the beverage. Look for
a Naked Winery wine bar coming to Deadwood the summer
of 2017.
Stone Faces Winery & Distillery, 12670 Robins
Roost Rd., Hill City, 605-574-3600 These South Dakota
wines are produced at Valiant Vineyards on the eastern side
of the state before being poured at the Black Hills tasting
room. Many wines are made from grapes grown in the state
at Valiant Vineyards; fruit wines are also available. Open seven
days a week during the summer season, with limited hours the
rest of the year.
Twisted Pine Winery, 124 E. Main St., Hill City,
605-574-2023 The place to taste a sampling of many South
Dakota wines at once is Twisted Pine. The tasting room
features wines from all over the state. Dakotas Best items
are also available. Gourmet olive oils, delightful cheeses, and
delicious food products can be purchased, or wine-lovers can
attend one of the fun events frequently hosted here.
Sip the Hills 29
volume 2 | 2017

contents

6. seeing the future 11. hungry 25. brewery directory

tony demaro takes on rapid more than just seafood Black Hills Beer

28. winery directory 42. from vine to wine 49. Tribute to Ralph Vojta
Black Hills Wine the whole story big smile, big influence

Sip the Hills is the essential guide to all things food and drink in the Black Hills. Both locals and tourists alike can use this publication as a tool to enjoy
great wine and beer, while appreciating amazing culinary experiences. Please frequent the businesses featured in this magazine; they are on the
cutting edge of an exciting industry. Explore all the Black Hills have to offer, both indoors and outdoors. Keep sipping the Hills.

Sip the Hills is produced by the News Letter Journal, Newcastle, Wyoming.

Publisher: Bob Bonnar

Managing Editor and Content Writer: Kara Sweet
Art Director: Jessica Yarnes
Copy Editors: Debb and Marv Proctor, Michael Alexander, and Phyl Sundstrom
Graphic Design: Jessica Yarnes and Stephanie Bonnar
Photography: Bob Bonnar, Jessica Yarnes, Kara Sweet, and Sonja Karp. Some photos have been submitted.
Circulation: Bob and Stephanie Bonnar, Kara Sweet, Stacy Johnson, Pam Penfield, Jessica Yarnes, Alexis Barker, and Wayne Bergstrom
Account Management: Stephanie Bonnar and Kim Dean

Copyright News Letter Journal, 2017, all rights reserved. No use of the title or content without express permission from the publisher.

To advertise in Sip the Hills, email editor@newslj.com or call (307) 746-8726.

Sip the Hills 3

 Enjoy a glass of wine or
mug of beer at A Perfect
10 Nail & Beauty Bar in
Rapid City, South Dakota.
]
30 Sip the Hills
 Dont-
Miss
wine
Lists
Stonewalls, Rapid City Known for its amazing stone-
cooked pizzas from fresh ingredients, Stonewalls also has
a fabulous wine list, with multiple options of by-the-glass
sparklings, whites, and reds. An extensive and unique bottle
list is also available for every budget. Check Stonewalls Cellar
List of high-end options for a splurge, but dont forget half-price
glasses during weekday happy hours.
Deadwood Social Club, Deadwood The Social
Clubs wine list is extensive, with wines from all over the New
WorldUnited States, Australia, and New Zealandand Old
WorldFrance, Spain, Germany, and Italy. The Wine Spectator
has recognized the quality of this list, as well, and has given the
Social Club the Award of Excellence for its wine options.
Botticelli Ristorante, Rapid City Botticellis has been
recognized by the Wine Spectator with the Award of Excellence
for its wines eight times! Since the eatery specializes in Italian
food, it also focuses on Italian wines, including by-the-glass and
by-the-bottle options. However, there are wonderful selections
from other regions, as well. Also, dont miss half-price bottle
Tuesdays.
Juniper, Rapid City Junipers wine list is small but mighty,
focusing on craft producers. This means the menu often
features bottles not seen anywhere else. It is also ever-
evolving, with the ability to find a new favorite every time you
stop. Happen to have a special bottle of wine at home but
want an incredible meal prepared by someone else to pair with
the wine? Come to Juniper on Wednesdays when a 20-dollar
corkage fee lets you enjoy your wine in the restaurant.
Wine Cellar, Rapid City The Wine Cellar has one of the
largest by-the-glass selections in the Black Hills; nearly 30
wines can be purchased that way at any given time. There are
many by-the-bottle selections, as well. The entire list focuses
on smaller producers that may not be readily available around
the region, especially quality Californian and French producers.
Tallys Silver Spoon, Rapid City Tallys is known for its
amazing brunch menu, served until 2:00 p.m. every day of the
week, and its what you should drink with this delicious brunch
that makes Tallys a wine lovers dream. Have one of Tallys
house mimosas, served in individual carafes and poured into a
fabulous champagne flute, to make any day an occasion.
Sage Creek Grille, Custer One of the original Black Hills
wine bars opened in 1999, Sage Creek was a pioneer of the
high-quality wine list. Whether by-the-glass or by-the-bottle,
wines are specifically chosen to pair well with the food items on
the menu, such as white wines for the specialty walleye and red
wines for the buffalo.
Level, Spearfish With one of the few Enomatic wine
dispensing systems in the area, the by-the-glass options are
quite varied at Level. The Enomatic allows the ability to serve
wine without actually opening the bottle, thus preserving the
wine inside. A benefit of this system is the possibility of flights
of different wines, allowing a unique tasting experience.
Delmonico Grill, Rapid City Delmonico serves very
unique, one-of-a-kind food, and its wines reflect this character.
When looking at the list, customers will see both interesting
reds and whites as the headings, denoting truly fascinating
wines. California wines are prominently featured, but other
regions around the world make Delmonicos list worth a look.
Romas Ristorante, Spearfish Romas features house
wines, red wines, white wines, sparkling wines, and dessert
wines. In other words, there is something for everyone. In
an effort to pair with the Italian-inspired food served, there
are many Italian offerings that arent often seen on other lists.
However, unique wines for all budgets can be chosen, even a
bottle of Dom Prignon, if one is so inclined!
Sip the Hills 31
 S a ys . ..
Somm
Kathy Smith
Kathy Smith is a Certified
Executive Sommelier through the
International Wine and Spirits Guild
of Denver, Colorado, where she
studied wine history, theory, and
service. Kathy, her husband Steve,
and her son Tim operate Smiths
Liquor Gallery and Independent
Ale House in Rapid City.
Wine pet peeve:
Kathy recommends to be
experimental, take chances,
get out of your comfort zone.
Instead of always drinking one of
the ten most common varietals,
such as Cabernet Sauvignon,
Sauvignon Blanc, Chardonnay,
or Pinot Noir, try something
new, different, and esoteric.
Advice for newcomers
to wine:
When at a reputable wine
shop or liquor store, seek out
someones advice. Start at a
lower price point to figure out
what meets your needs. If
youve never drank wine before,
start with a riesling. For a red,
start with a merlot. Experiment
at a moderate price point.
32 Sip the Hills
Advice for connoisseurs
of wine: Kathy hopes that
most experienced wine drinkers
already do this, but think
outside of the box. Even many
experts go with the well-known
grapes and producers. Smith
recommends drinking smaller-
production, unique wines from
other varieties of grapes.
Dream wine:
Kathy has two bottles of 2000
Chateau Latour (one of the
most prestigious producers
from Bordeaux, one of the most
prestigious regions in the world)
that she and her husband Steve
have been saving for a special
occasion. They will likely open
one of these on their fortieth
wedding anniversary in two
years, when the eighteen-year-
old wine would just be at the
beginning of its drinkable period.
The best wine deals:
Kathy personally thinks South
Africa is doing a great job.
South African cabs are great.
Chile is also producing some
amazing wines. It is hard to
find a high-quality California
Cabernet Sauvignon for under
20 dollars, but Chilean cabs
under 20 dollars are great.
Andy Schneider
Andy Schneider has a Sommelier
Diploma through the International
Sommelier Guild. He took
multiple classes, including cellar
management, wine and food
pairing, blind tasting, and wine
service in Denver, Colorado.
Wine pet peeve:
His pet peeve is the person who
buys the same bottle of wine every
time. Too many people drink the
same wine day after day, night
after night, so he encourages
customers to try new wines.
Advice for newcomers to
wine: Dont be intimidated by
wine. There is no question about
wine that they [drinkers] should
feel foolish about. Wine drinkers
should use tasting opportunities
as educational resources to
learn what to get from a wine.
Advice for connoisseurs
of wine:
Andy claims, To me, the biggest
sin with [experts] collecting
wine is to let them sit too long.
They [connoisseurs] dont find
the occasion to open the wine.
Any nice occasion is a good
enough occasion to open
those special bottles. Proper
storage is essential to let aging
wines evolve as they should.
Dream wine:
Andy would love any first growth Bordeaux
wine. He once had a 1976 Lafite Rothschild with
some age that was a truly remarkable wine.

Favorite wine experience: Okoboji Wines (a South

Dakota distributor) invited Andy to a winemakers dinner
with Chester dArenberg of dArenberg wines of Australia.
There were ten bottles each from over ten vintages
from this historic producer. While literally hundreds of
thousands of dollars of wine were being poured, Andy and
his wife Karla looked out of the floor-to-ceiling windows
of the twenty-seventh level of the Denver Radison at the
sun setting over the citya truly surreal wine moment.

Taste Like a Somm THE CUSTER WOLF

FOOD & DRINK
Sight: First look down in the wine to see if it is acceptable
to drink. Then look for color, color intensity, and color
shade. Turn wine glass at a forty-five-degree angle to look
for the same color characteristics and a watery edge.
Swirl: Swirl wine in the glass to aerate the wine; craft beer, craft food.
this addition of more oxygen releases the smells
and flavors of the wine. Swirl vigorously, but not
607 Mt Rushmore Rd,
violently, between five to eight seconds. Custer, SD 57730
Smell: Really inhale the fragrances in the wine, starting at custerwolf.com
the lower rim of the mouth of the glass, going to the top of
the mouth of the glass. The lower is the aroma (often shows (605) 673-WOLF
more characteristics of the grapes and how they were grown);
the top is the bouquet (often shows more characteristics
of the wine-making process). Together they make up the
nose of the wine. Many different smells can be identified.
Sip: Take a large enough drink to cover the inside of the
mouth, coating all taste buds to get the full flavors of the
wine. Some experts even swish the wine around in their
mouths or chew it. Many different flavors can be identified.
Savor: Even when the wine has been swallowed, taste still
remains. This is called the finish, and it can be completely
different than the initial perception in the mouth. A
pleasant and long-lasting finish is a sign of a good wine!

Somm tasting tips

In addition to the five Ss, Kathy Smith gives some additional
advice. She says, To remember what you like, take tasting
notes of favorites, and write down names of wines and labels.
Using cell phones to take pictures of labels is also helpful. Of
course, sharing these photos on social media gives the ability
to revisit when trying to remember past preferences. When
tasting wines, avoid really heavy food; stick with crackers
or lighter fare so the true taste of the wine can be enjoyed.
Andy Schneider reminds people of the difference between
tasting and drinking. When tasting, Expose the wine
to as many of the 10,000 taste buds in your mouth as
possible. Observe the wine to see color and texture. Do
lots of swirling while in the glass to get the aromas of the
wine. Then pull out these scents on the palate to see
what scents from the bouquet are repeated in the flavor.

Sip the Hills 33

 The FoundationPrairie Berry Winery

B uilding an industry is hard work; it takes vision,

ingenuity, action, and perseverance.
Vision is shown through those who see what the
future holds. Ingenuity is demonstrated when this
vision becomes action. And perseverance is when
hard work makes the vision and the action a reality.
Sandi Vojta was the first in the Black Hills to literally
build her vision into reality at Prairie Berry Winery outside
of Hill City. After obtaining a commercial winery license
in 1998, Sandi, her father Ralph, and her husband Matt
Keck first produced wine in Mobridge, South Dakota.
Next, they moved to a facility on Highway 79 in Rapid
City. However, Sandis dream was still front and center
to have a winery production facility and tasting room
to show her South Dakota roots. The dream became a
reality in 2004 when Prairie Berry Winery was opened.
First, the winery needed to have both beautiful form
and effective function. The design was inspired by
Sandis family roots, a blend of the farming from the
prairies of the state and the mining from the Black Hills.
These influences came in both the architecture and the
materials. The exterior angles are reminiscent of mining
buildings all around the Hills. Rock, wood, and metal
were used both inside and out to mirror the surrounding
landscape. The plains of the state were seen again in the
stone and the unique woods used throughout the interior
and exterior. No detail was too small to reflect Sandis
heritage and pride in her familys South Dakota roots.

34 Sip the Hills

If You
Build It
Sandi knew she wanted Prairie Berry to grow, and she knew
this growth would come in stages. It was important to her
that each stage looked complete, in and of itself, and then
be ready for additions as needed. Much like a collage, she
wanted the overall structure to seem as if it had organically
erupted and been in that same place for decades. The first
expansion took place just two years after the opening of
the tasting room when an events room was added. Later,
remodeling the interior space made for even better use of the
existing square footage and gave the ability to add a second
tasting counter. Updates to the exterior continued to echo
the Black Hills forests and South Dakota prairies nearby.
Another clear priority was following the principles of Anna
Pes, Sandis first winemaking relative in the United States.
Prairie Berry Winery focused on sustainability in both the
structure and the business. Sustainability was shown in
the green building practices during the construction of
the building. How did Great Grandma Anna Pes build her
homestead in South Dakota? [She] utilized common sense
design. This common sense was used in the reduction of
materials, but also in reducing and reusing other resources.
Just like a prairie homestead, the winery utilized nearby
stone for construction. Drought-resistant native plants were
incorporated into the landscaping. Sustainable practices were
also used in production processes, such as using geothermal
heating and cooling to make the winery energy efficient.
The pleasing aesthetics and sustainable principles of Prairie
Berry did not diminish the function of the wine production.
Effective spaces for making wine were always a top priority,
and this was shown when additional growth was quickly
needed in order to produce more wine. After adding more
event space inside the winery just two years after opening,
Sip the Hills 35
 the first production expansion came in 2009, just three
years later. Production capacity was doubled with the
addition of more 10,500 gallon tanks. Only two years after
this expansion, a second production increase occurred,
giving the ability to make even more Prairie Berry wine.
Other Prairie Berry expansions on the property included
Miner Brewing Company, a craft brewery where Sandi
continued to ply her love of fermentation, and The
Homestead, an additional events space for larger receptions
and parties. Neither were new construction; instead, they
were remodels of existing buildings. Both had their own
unique character, yet they fit the South Dakota style for
which Sandi had aimed since the beginning. One look
at these structures and one is transported to the mining
communities and homesteads of a hundred years ago.
Being the pioneer of an entire industry is quite a task. It
takes creative vision, extreme ingenuity, hard work, and strong
perseverance. Sandi Vojta showed all of these. Joined by her
father, Ralph, and her husband, Matt, she made her dream a
reality, and, in doing so, paved the way for others to follow.

The Frame WorkCrow Peak Brewing

Jeff Drumm added to the solid foundation of the growing

beer and wine industry when he established Crow Peak
Brewing in Spearfish. A southern California native, Jeff came
to the Hills in order to accomplish his dream: brewing beer.
He started by purchasing the Spearfish farmers market
and used that space for his brewery. He quickly needed to
expand and brought on additional partners. Josh Fritz and
Shayne Orth joined the Crow Peak team and the structure
of their business changedin more ways than one.
Drumm and Fritz knew they needed a much larger

36 Sip the Hills

brewing space; they also knew they needed more room for
customers. These facts were at the core of the design of
the current Crow Peak Brewery and tap room, on the same
lot as the farmers market Jeff purchased. Jeff and Josh
were in charge of the function for the brewery. The building
plan was to have a footprint of 40 by 60 feet; half of this was
designated for production space. Jeff knew he wanted a
30-barrel brew house with three 60-barrel fermenters and
a 60-barrel brite tank. A canning line was also on the list.
The other half of the space was for the tap room. This
was where Shayne Orth came into play. Shayne built
custom-designed homes in the Black Hills, and he
focused on the aesthetic form of Crow Peak. He came
up with the design of the rest of the building, both inside
and out. With Jeff and Joshs approval, the overall design
motif was clean rustic, a natural fit for the area. Shayne
also acted as the general contractor as he watched
the Crow Peak teams vision come to life in 2009.
Prairie wood beam construction was used on the exterior.
The aged and preserved cedar was an expensive choice
initially, but the show-stopping dark wood ages beautifully
and will add character as the years pass. The high-quality
steel roof was also meant to age gracefully, as it will rust
slightly to add even more interest. The Crow Peak sign on
the front of the breweryconstructed by local craftsmen
added to the rustic design. It was purposefully left unsealed
to weather on its own for further charm. The outdoor covered
deck just below the unique sign was also made from a
special woodcumaru. Also known as Brazilian Teak, it is
commonly used for aquatic projects; it is extremely durable
while weathering well, the perfect material for a strong and
stable second-story deck. Locals made the railing for the
cumaru deck. The design looks similar to a vine for growing
hopsone of the most important ingredients in beer.
Inside the building, many local craftsmen were also used.
The heated and stained concrete floors throughout were
installed by a local contractor. Scott Cleaver contributed
to the unique appearance of the tap room with the colored
and patterned concrete bar. Batik artwork from Jeffs wife,
Carolyn, lined the walls near the ceiling for sound reduction
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in the open space. Along the lower walls, a painting of
Devils Tower from a local artist and photographs of the
Black Hills from a local photographer added personality.
However, the focal point of the entire tap room was the
growler-shaped fireplace mantel, designed and built by
Shayne and his crew. Shayne thought of the idea late one
night in bed. By 4:30 that morning, he was at Crow Peak with
a template and a projector. He put a light behind the growler
stencil and traced the shape in the size he wanted on the
wall over and around the fireplace. Then he built a plywood
form and completed the stone work. The end result was the
perfect clean rustic fireplace for a Black Hills brewery.
Recent one-of-a-kind changes have continued to add
to the function of the brewery. The outdoor stage for the
summer musicians was the bed of an old flatbed truck.
The fire pitalso from a local artisanfeatured the name
of the brewery and the silhouette of Crow Peak and its
surrounding hills. The biggest change on the horizon,
however, will be in function. Jeff and Josh are currently
working on a separate, large-scale production space to
drastically increase the amount of beer production capacity.
The partnership of form and function at Crow Peak
has created an atmosphere of open friendliness. The
character of the partnership is shown through the
character of the building, traits that are needed to build a
thriving beer industry in the regionone pour at a time.
The Finishing TouchesBelle
Joli Sparkling House
John, Patty, Matthew, and Choi Jackson started with one main
function in mind when they built the new Belle Joli facility
just outside of Sturgismaking South Dakota sparkling wine.
After Matthews return to the area with his enology degree
from California State University Fresno, he knew the ultimate
goal was to make South Dakotas first sparkling wine from the
traditional method used in the Champagne region of France,
called Methode Traditionelle or Methode Champenoise. A
labor-intensive process, making bubbles would require
additional space to remove lees (yeast) from the bottles
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Sip the Hills 37
 Belle Joli patio and
vineyard outside of
Sturgis, South Dakota.
]

38 Sip the Hills

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before recapping with the champagne-style cork and cage.

A champagne production space needed to be temperature
controlled for the wine, but it also needed to be cleaned
easily and hosed down so no mold or bacteria could grow.
This production area was then the basis for the new sparkling
house that opened in August of 2014. Of course, around this
necessary space John and Patty worked on designing an
aesthetically pleasing tasting room to match the beautiful
bubbles being made. John and Patty did the design
themselves and worked with Ainsworth Benning of Spearfish
as the contractor. Patty knew she wanted to bring the beauty
of the Black Hills inside the tasting room and allow the hills
and future vineyard below to be the best kind of art for the
space. This was accomplished with large windows as the
main focal point of the winery. These large windows led to the
spacious patio that Patty envisioned looking over the vineyard.
The Jacksons started sketching the building based on these
elements. Soon a sleek and modern structure different
from anything else in the region took shape. The slanted
roofline made from Bridger Steel eventually topped the
building with a natural-looking exterior that seemed at home
next to the limestone hillside adjacent to Belle Joli. The
unique logo on the faade echoed the Bridger Steel roof
and mirrored the two spruce trees near the entrance.
Inside, the design featured more contemporary materials
centered around a fireplace that gave the spacious room
warmth. Of course, the tasting bar was truly the center of
attention inside the tasting room. However, the commercial
grade kitchen was worthy of a look, as it gave the ability for
Sunday brunches, which have become quite popular at Belle
Joli. The patio gave room for people to sip wines outside
during the beautiful Black Hills summer season. Belle Jolis

Sip the Hills 39

volume 2 | 2017

contents

6. seeing the future 11. hungry 25. brewery directory

tony demaro takes on rapid more than just seafood Black Hills Beer

28. winery directory 44. from vine to wine 48. Tribute to Ralph Vojta
Black Hills Wine the whole story big smile, big influence

Sip the Hills is the essential guide to all things food and drink in the Black Hills. Both locals and tourists alike can use this publication as a tool to enjoy
great wine and beer, while appreciating amazing culinary experiences. Please frequent the businesses featured in this magazine; they are on the
cutting edge of an exciting industry. Explore all the Black Hills have to offer, both indoors and outdoors. Keep sipping the Hills.

Sip the Hills is produced by the News Letter Journal, Newcastle, Wyoming.

Publisher: Bob Bonnar

Managing Editor and Content Writer: Kara Sweet
Art Director: Jessica Yarnes
Copy Editors: Debb and Marv Proctor, Michael Alexander, and Phyl Sundstrom
Graphic Design: Jessica Yarnes and Stephanie Bonnar
Photography: Bob Bonnar, Jessica Yarnes, Kara Sweet, and Sonja Karp. Some photos have been submitted.
Circulation: Bob and Stephanie Bonnar, Kara Sweet, Stacy Johnson, Pam Penfield, Jessica Yarnes, Alexis Barker, and Wayne Bergstrom
Account Management: Stephanie Bonnar and Kim Dean

Copyright News Letter Journal, 2017, all rights reserved. No use of the title or content without express permission from the publisher.

To advertise in Sip the Hills, email editor@newslj.com or call (307) 746-8726.

Sip the Hills 3

 Old Folsom Vineyard,
south of Rapid City,
South Dakota. ]
4 Sip the Hills

outdoor tent next to the patio allowed
the ability for special events at the
winery, like weddings and private parties.
To say the Jacksons were hands-on
during this entire project would be an
understatement. Patty recalls, Oh
my gosh! We were there all the time!
John actually pushed the lever to ignite
the first blast of dynamite to begin
construction. Between John, Patty, Choi,
or Matthew, someone was at the site
every day. In fact, Patty chuckled that
even though Jim Benning (of Ainsworth
Benning) is retired now, he and the
Jacksons actually became good friends
40 Sip the Hills
because they had such close contact
during the construction process.
Not only did the Belle Joli Sparkling
House meet the Jacksons expectations,
it actually exceeded them. The ability
to have brunch, to host events, and
to make sparkling wines in such
picturesque surroundings was more
than they could have imagined. The
finished product was so impressive
that Ainsworth Benning won the Master
Craftsmanship Award for the interior
finishes and concrete tasting bar. The
award was given from the Construction
Industry Center, a Black Hills area
construction trades association.
Matthew already has visions for future
growth that include a wine cave built into
the hillside for aging his special sparkling
wines. He wants to see production of
the still wines eventually moved from
inside Belle Fourche to a new gravity-
fed winery at the Sturgis location. As
Patty put it, The growth is exciting.
She said that as soon as one goal is
met, it is time to start dreaming again.
Wine lovers everywhere have much to
look forward to because the Jacksons
dreams make beautiful realities.
The Black Hills wine and beer industry
owes much to the vision, ingenuity,
action, and perseverance of individuals
like Sandi and Ralph Vojta and Matt
Keck; Jeff Drumm, Josh Fritz, and Shayne
Orth; and Patty, John, Choi, and Matthew
Jackson. These dreamers have built a
new industry in the regionliterally from
the ground up. The structures created
to produce Black Hills wine and beer are
amazing from both a form and function
standpoint. Their functions make
beverages that continue to promote
growth in the business. Their forms
provide perfect environments to enjoy
the natural surroundings of the region.
And their futures are truly exciting.
Dont-Miss Prairie Berry Wines
Buffaloberry Fusion Produced from South Dakota-
grown buffaloberries and Moscato grapes, this is an off-dry, fun,
white wine that is very food friendly. The wine is uniquely South
New York Style Pizza
Dakota since the berry is found only in certain areas of the state.
Red Ass Rhubarb Do not miss Prairie Berrys most-popular
and most-award winning wine that blends rhubarb and
raspberry. Semi-sweet and a gorgeous shade of rhubarb pink,
Red Ass Rhubarb is a must try.
Phat Hogg Red The latest vintage is a blend of locally
grown Marquette grapes and Merlot grapes. Though the blend
changes, Phat Hogg is a lighter-bodied, dry red wine that is
perfect for a Black Hills patio.
Anna Pes Blaufrankish Winemaker Sandi Vojta sought
the traditional grape of her great-great grandmothers Moravian
homeland in a tribute to her first family member who made wine
in South Dakota. This is a beautiful, lighter-bodied, dry red wine.
The best prime rib around!
Anna Pes Meritage This full-bodied wine is a blend of
Cabernet Sauvignon, Merlot, and Cabernet Franc. The Meritage
is another nod to Vojtas family history while being a great pairing
for red meats and wild game.

Dont-Miss Crow Peak Beers

Canyon Cream Ale Crow Peaks option for lovers of light 66 Old Hwy 85 (307) 746-2874
beer, Canyon Cream is light in bitterness and alcohol while being M-Th 4-9 p.m.
full of flavor. Made with local honey, it is a unique Black Hills Fri-Sat 4-10 p.m.
beer.
Mjollnir Ale Mjollnir is a brown ale brewed with hand- New Menu
picked Black Hills spruce tips. It is named for Thors hammer Newly Remodeled
because it gives the slightest punch when enjoyed in the glass.
Sponsored in part by the Weston County Travel Commission
Baltic Porter This deep-brown porter is aged in used rum
barrels, giving a kick from the rum flavor and a kick from the
nine percent alcohol. Heavy-bodied and full of flavor, this is a
distinctive brew.

keep
11th Hour IPA India Pale Ales are all the rave, and this one
will surely please with 70 IBUs, while not being overly bitter on
the palate. This is a larger production beer, so it can be found in

Sipping
cans distributed all over the state.
5.5 Decade Imperial IPA Every year, brewer Jeff Drumm
makes an IPAhis favorite style of beerfor his birthday. Higher
in bitterness and alcohol, 5.5 Decade Imperial is an IPA lovers

with us!
dream.

Dont-Miss Belle Joli Wines

American Riesling Truly a food-loving wine, this slightly
sweet Riesling pairs with many different foods. It is light-bodied
and full of fruit and mineral flavors.
Demi-Sec Sparkling Moscato All Belle Joli sparkling
wines are made in the traditional method. The Moscato grape
and the process used make this a sweet-style sparkling, perfect
#sipthehills
for beginning drinkersand mimosas. use the hashtag and follow our social media
Brut Sparkling Brut-style sparkling wines are dry, perfect accounts for year-round Black Hills fun!
for pairing with food or enjoying as an aperitif before meals.
Belle Jolis Brut fits that bill delightfully with green apple, citrus,
and baked bread on the nose and palate.
Brut Estate Reserve Sparkling Made from estate
Kara Sweet: c The Sweet Sommelier
grapes grown outside of Belle Fourche, Estate Reserve is a d @SweetSommelier
zippy, dry sparkling wine filled with lemon zest, brioche bread, www.thesweetsommelier.com
and lots of fun!
Marquette Also grown from Belle Jolis local vineyard, the
100 percent Marquette wine shows all the best characteristics
Bob Bonnar: c Bob Bonnar
of the grape: red fruits, dry spices, and wet earth. Make sure to d @HonestBias
grab a bottle before it sells outwhich it frequently does.
Sip the Hills 41
 Wine terms
For Sipping Wines
Acidity: acid content in wine

Blend: wines made from multiple grapes; many wines are blends

Body: the viscosity or thickness of the wine

Dessert wine: can be dry or sweetdry has higher alcohol;

sweet has higher alcohol and higher sugar. Dessert wines are
fortified or late harvestfortified wines have a neutral grape spirit
added; late harvest wines are made from grapes that were left
to ripen on the vine extra time to increase sugar content.

Fruit forward/fruity: the fruit flavor of

wine; not actual sugar content

Finish: the taste that is left in the mouth

after the wine has been swallowed

Hybrid: a species of grape made by biologically crossing two

different species of grapes; hybrids have different characteristics than
Vitis vinifera grapes, such as the ability to grow in cold climates with
shorter growing seasons. Brianna and Marquette are examples

Informing grape: highest percentage of grape on the label

Mead: a beverage made from fermenting honey; also called honey wine

New World: North America, South America,

Australia, New Zealand, South Africa

Old World: Europe, central Asia, northern Africa

Sommelier: wine steward; a trained and knowledgeable

wine professional who often works in a fine restaurant
and specializes in wine and food pairing

Sparkling wine: has effervescence, usually

three atmospheres of pressure or higher

Still wine: wine with less than four percent

residual sugar; often called table wine

Sweetness: actual sugar content

Tannins: the dryness of wine; astringency

Terroir: total growing environment of grapes

climate, sunshine, ground water, aspect, and soil

Varietal: type of wine in the bottle; referred to

as varietal after produced into wine

Variety: type of grape that will make wine;

referred to as variety as a grape

Vitis vinifera: a species of grapes native to the Mediterranean

and central Europe; the grapes used to make the majority of
commercial wines, like Chardonnay and Cabernet Sauvignon

Vitis riperia: the species of grape native to the United States

42 Sip the Hills
wine Serving Temperatures
Sparkling wines: Whitesfull bodied: 55-60 Remember: cellar temperature
very coldBRR! 45-50 is 52-57 degrees; room
Redslight bodied: 50-56 temperature hovers between
Ross and desserts: 68-70 degrees. Never serve a
still chilly! 47-55 Redsmedium bodied: 55-62 wine at room temperature!

Whiteslight bodied: 47-55 Redsfull bodied: 60-65

aroma and taste words
For Sipping Wine
Many people use certain terms to first describe the smell
of a wine, which constitutes the aroma and bouquet of a
winewhat people often refer to as the nose. Then there
are terms to describe the actual taste of the wine, from the
time the wine hits the tip of the tongue to the end of the
Fruit: apple, berry, mixed berry, strawberry, raspberry,
cherry, citrus, lemon, lime, orange, grapefruit, tropical
fruit, pineapple, melon, stone fruit, peach, pear, jammy/
jam-like, baked, overripe, prune, raisin, candy
Earth: earthy, loamy, herbaceous, green herb, sage,
dill, bay leaf, leafy, mushroom, musty, grass
Wood: buttery, cedar, oaky, smoke, cinnamon,

LOCA
finish. These terms will help describe wine while helping
to understand others descriptions of wine, as well. baking spices, nutty, spicy, vanilla, woody

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Sip the Hills 43

From Vine to Wine: How Wine
is Made
1. Grape growers sit on pins and
1 needles the entire growing season
as South Dakotas weather has its
way with the grapes on the vines.
Despite spring frosts, hail storms,
and cool autumns, grapes reach
their beautiful maturity on the vine
and are harvested at the perfect
time when sugars and acids reach
the appropriate levels required by
the wine grower, such as Mike Gould,
owner of Old Folsom Vineyard.
2. Harvest work is completed, and
thousands of pounds of different
grape varieties arrive at the
winery for production into wine.

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3. Grapes are weighed and loaded into the

crusher; crushing is an important step that breaks
the skin of the grapes to release the juice.
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4. The must (juice) is then pumped to the fermentation (605) 718-2675 (CORK)
tank. Red wines stay in contact with their skins and some
stems throughout fermentation, so skins, stems, and juice Open Tuesday to Friday at 3:30 p.m.
are all pumped to the tank. This is called maceration. Open Saturday at 5:00 p.m.
White wines generally do not go through maceration;
only the must (juice) goes to the tank for fermentation.

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Sip the Hills 45

 5

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46 Sip the Hills

6. Fermentation can last a
few days to a few weeks.
During this time, the wine
stays in the fermentation
vessel. Depending on the
wine, other processes can
take place in this vessel during
and after fermentation.
White wines generally spend
less time fermenting and less
time in tank before bottling.
White wines may spend more
time on the yeast (lees) for
additional richness in flavor.
They may also go through
a process called malolactic
fermentation to turn tart acids
into softer, creamier acids.
Red wines usually spend more
time in tank and then need to
be pressed away from the skins
and stems before the next step.
They may also go through
malolactic fermentation, as
well as having the cap (the
skins and stems) pushed down
into the wine several times a
day to add additional aromas,
flavors, and tannins to the wine.
7. If wines spend time in barrel,
they go from the fermentation
processes to the barrel for
aging. Again, the time spent
in oak depends on the wine
and the grape. Some red
wines can stay in American
and/or French oak barrels
for two years or more.
8. After barrel aging, steps
are taken to prepare the wine
for bottling. Usually, the
wine is racked back into the
stainless steel tank to leave any
sediment and other particles
behind. Then, the wines are
bottled from the stainless tank.
9. Glass bottles are readied
for the wine and filled with
wine before the cork and
capsule (or other closure)
are added to the top.
10. After, wines are put back
into the case upside down so
the cork can stay wet during
storage. Wines are then ready
for the state and federal paper
work for legal storage and sale.
11. Finally, after what can
be two or more years in the
making, a glass of wine is
ready to be enjoyed.
Dont-Miss
Firehouse Wines
BFF The BFF is made from Sauvignon Blanc and
is an award-winning wine. Summer in a glass is
the perfect descriptor for this light-bodied wine
with great acidity.
Mythical Beast The only wine Firehouse
makes with fruit other than grapes, the current
vintage is a Riesling-black cherry blend. This
creates a semi-sweet wine in a fun shade of pink.
Brianna-Edelweiss The Brianna grapes are
grown at Old Folsom Vineyard outside of Rapid
City, and the Edelweiss grapes are sourced from
Nebraska, making this a truly Midwestern wine.
Lots of fruit on the nose and palate are evident in
this off-dry wine.
The American Another Firehouse wine
made exclusively from Old Folsom grapes, The
American is 100 percent Marquette. A light-
bodied red wine full of earth and spice, this is a
local favorite.
Tradition Tradition is a port-style dessert wine
made from local Marquette grapes. It spends
time in French-American-hybrid oak barrels
and is fractionally blended with past vintages,
creating a wonderfully balanced, fortified wine.
Sip the Hills 47
 Tribute
to
Ralph
Vojta

T he first thing one noticed about

Ralph was always that smilethe
biggest, heartiest smilethat could
light up a room. A smile that showed
when Ralph asked someone, How are
you doing? he really wanted to know.
The Black Hills lost this smile when
Ralph Vojta succumbed to his fight with
cancer in March 2017. In losing this
smile, the region had to say goodbye
to its first pioneer of the industry, to
a true believer in the state of South
Dakota, and to a fierce supporter of
the states wine and beer production.
Ralph was born and raised a fourth
generation South Dakotan on May
21, 1935, to Lorena and Frank (Sr.)
Vojta in Mobridge, South Dakota.
Ralphs place of birth was not very
far from where his great-grand
parents originally homesteaded years
before. After graduating from high
school in Glenham, South Dakota,
in 1953, Ralph enlisted in the Coast
Guard for four years. After his service
was completed, he worked road
construction for five years, building
parts of the interstate in his home state.
During this time, Ralph met and
married the mother of his children, a
teacher at his alma mater, Glenham
High School. After their marriage,
Clarice Conner Vojta took a job in
Belle Fourche, giving Ralph the
opportunity to attend Black Hills State
College to become a teacher. After
his graduation in 1967, Ralph was a
teacher, principal, and superintendent
in many communities around the

48 Sip the Hills

state. His broad smile made him
a lovable educator for 20 years.
After his career in education, Ralph
spent time as an over-the-road truck
driver, spreading his kindness and
cheer at every stop along the highways
he traveled. No longer married at
this time, Ralph reconnected with his
former high school sweetheart, Sylvia
Swift Bertellotti. The two were married,
and Ralph was able to enjoy many
wonderful years with his second wife.
Ralphs three children were truly
the lights of his life. Patrick, Susan,
and Sandi brought much joy as fifth
generation Vojtas in the state; two of his
three children still live in South Dakota.
Of course, he taught the younger Vojtas
the simple joys of wine and shared his
fond feelings from making wine with
his grandmothers in his youth. In 1999,
Ralph and his daughter Sandi decided to
take their family tradition to a whole new
level when they (with the help of Sandis
husband, Matt Keck) opened the second
commercial winery in South Dakota
Prairie Berry Winery. This venture was He could often be found crushing the operation moved to Rapid City, and
the perfect way for Ralph to blend his grapes, peeling pumpkins, or bottling then to its current location outside of
passions: people, wine, and food. wine to get Prairie Berry off the ground Hill City. Ralph was there with Sandi
Ralph had an active role in Prairie in the early years when he, Sandi, and and Matt every step of the way, helping
Berrys operations from the beginning. Matt first produced in Mobridge. Next, oversee the numerous expansions

Sip the Hills 49

 from the editor
Kara Sweet

In every endeavor, people make the

difference, and just one person has the
power to make a profound difference
said Lowell Milken.
Last year, the inaugural
edition of Sip the Hills, was
basically a love letter.
It was a lasting document
I prepared to share my
affection for fine wine,
craft beer, and upscale
food. It was a testimony
to the lifestyle which
I decided long ago to
promote, a demonstration
of a way to live the
good life; however, the
magazine was more than that. It was also a declaration
of my feelings for my home: the Black Hills.
I put all of my favorite elements together
and the first-ever magazine to promote Black
Hills wine, beer, and food was born!
The words leapt from my fingertips onto my
keyboard. They were then made beautiful by a
talented graphic designer who created the style of
the publication. A creative ad specialist produced
effective promotions for our amazing advertisers. An
enthusiastic publisher followed through with the sales,
business, and printing aspects. Together, this team
of people made something newwe were pioneers.
The focus on the pioneers of the industry
in the first Sip the Hills magazine was no
accident. I wanted to honor those who brought
to life a thriving, new economy and gave more
reasons to visit the beautiful Black Hills.
They deserved recognition for their firsts:
the first local brewery, the first regional
winery, the first specialty food producer,
the first contemporary restaurant.
Ultimately, people became these pioneers.
People took risks. People made this happen.
For this reason, Sip the Hills 2017 is going to focus on
peoplethe people of the industry. Some of these
people were, indeed, pioneers. Some saw the pioneers
work and expanded on it. Others took the pioneers
ideas and created something totally new and different.
No matter, the focus on people still acts as a tribute
to what is happening in the Black Hills today. It is an
exciting time. It thrills me when I see success in any
one business because the saying a rising tide lifts
all boats is so very true. Success for one pioneer,
person, or profession means more success for others,
and, ultimately, prosperity for the Black Hills.
This edition is yet another love letter to my home and
my passionsa tribute to the people who came before
and made a profound difference, an acknowledgment
to those working hard for their passions now, and
a challenge to those leaders yet to come.

visit www.thesweetsommelier.com

You Gotta See This Place!

BREW FOOD PIZZA WINGS SANDWICHES

OUT
CHECK MS
E
THE IT
IN OUR !
HOP
GIFT S

Brewing South Dakotas Finest Craft Beer

605-561-9846 918 HARLEY DAVIDSON WAY, STURGIS, SD

Sip the Hills 5

 due to Prairie Berrys successes: the opening of Miner
Brewing Company, the renovation of The Homestead
events space, and the opening of Prairie Berry East Bank.
At each Prairie Berry milestone, Ralphs beaming grin
was front and center, welcoming all into his kind heart.
Many of Prairie Berrys most popular wines were in
some way inspired by Ralph. The label of Lawrence Elk
has a bull elk with his antlers stuck in a clothesline full
of undergarments. This artwork was inspired by Ralphs
experience of walking outside to his own clothesline and
finding an elk in a very similar predicament. Uncle Ralphs
Rhubarb wine was named after, yes, Ralph Vojta. Of course,
so many elements at Prairie Berry Winery have Ralphs
influence, and the list could go on and on. However, his

s
Try our Margarita
ultimate influence came from the fact that he loved his
great-grandmothers winemaking traditions so much

or a Tequila Flight!
that he passed them on to his daughter, Sandi, the fifth
generation of Vojtas making wine in South Dakota.

IC
AUTHENT
Mike Hackett, one of the earliest employees at Prairie
Berry, knew Ralph well. Hackett reminisced, Ralph [was]

MEXICAN
a friend to all. He touched so many lives in so many
ways over the years. Hackett credits much of the growth

DISHES
of Prairie Berry, and of the entire industry surrounding
the winery, to Ralphs dedication and hard work. If it
s wasnt for Ralph (and Matt and Sandi) none of us, as
Wine, Beer & Spirit individuals in the wine industry today in South Dakota,
would be at the level were at, nor would South Dakota.
Hackett said it best when he stated, I considered Ralph
a friend, and I [will] miss him. This is a sentiment being
Open 11 am - 9 pm repeated all around the Black Hills and the state of South
529 Mt. Rushmore Rd. Custer, SD Dakota. His family lost a wonderful father, brother, and
605-673-3300 www.BeggingBurro.com husband. Many othersthe wine industry includedlost a
true friend. Rest in peace, Ralph.

Best Steak Tips

around!

Original recipes Staff favorites 16 Tap Beers

10 Local Beers Prairie Berry Wine

214 Main Street Sundance, WY 307.283.3644

Open M-F at 11a.m. Sat 8a.m.-10p.m. Sun 8a.m.-9p.m.
www.longhornsaloongrill.com

50 Sip the Hills

View from Prairie Berry
of the towering rocks
of the Black Hills.

Sip the Hills 51

 Pair our
h
Brews wit

BBQ
52 Sip the Hills
 from the editor
Kara Sweet

In every endeavor, people make the

difference, and just one person has the
power to make a profound difference
said Lowell Milken.
Last year, the inaugural
edition of Sip the Hills, was
basically a love letter.
It was a lasting document
I prepared to share my
affection for fine wine,
craft beer, and upscale
food. It was a testimony
to the lifestyle which
I decided long ago to
promote, a demonstration
of a way to live the
good life; however, the
magazine was more than that. It was also a declaration
of my feelings for my home: the Black Hills.
I put all of my favorite elements together
and the first-ever magazine to promote Black
Hills wine, beer, and food was born!
The words leapt from my fingertips onto my
keyboard. They were then made beautiful by a
talented graphic designer who created the style of
the publication. A creative ad specialist produced
effective promotions for our amazing advertisers. An
enthusiastic publisher followed through with the sales,
business, and printing aspects. Together, this team
of people made something newwe were pioneers.
The focus on the pioneers of the industry
in the first Sip the Hills magazine was no
accident. I wanted to honor those who brought
to life a thriving, new economy and gave more
reasons to visit the beautiful Black Hills.
They deserved recognition for their firsts:
the first local brewery, the first regional
winery, the first specialty food producer,
the first contemporary restaurant.
Ultimately, people became these pioneers.
People took risks. People made this happen.
For this reason, Sip the Hills 2017 is going to focus on
peoplethe people of the industry. Some of these
people were, indeed, pioneers. Some saw the pioneers
work and expanded on it. Others took the pioneers
ideas and created something totally new and different.
No matter, the focus on people still acts as a tribute
to what is happening in the Black Hills today. It is an
exciting time. It thrills me when I see success in any
one business because the saying a rising tide lifts
all boats is so very true. Success for one pioneer,
person, or profession means more success for others,
and, ultimately, prosperity for the Black Hills.
This edition is yet another love letter to my home and
my passionsa tribute to the people who came before
and made a profound difference, an acknowledgment
to those working hard for their passions now, and
a challenge to those leaders yet to come.

visit www.thesweetsommelier.com

You Gotta See This Place!

BREW FOOD PIZZA WINGS SANDWICHES

OUT
CHECK MS
E
THE IT
IN OUR !
HOP
GIFT S

Brewing South Dakotas Finest Craft Beer

605-561-9846 918 HARLEY DAVIDSON WAY, STURGIS, SD

Sip the Hills 5

 Seeing
the
6 Sip the Hills
Future
 W hen Tony DeMaro graduated
from Rapid City Stevens
High School in 1999, he could
not wait to leave Rapid City. And,
he was never coming back.
When he escaped his hometown, he
ended up in the bustling metropolis
of Boston. He fell in love with the
food and drink scene, working in bars
and restaurants for some very well-
known restauranteurs, such as Todd
English, who has establishments all
over the country, including Las Vegas.
He ended up in software sales, living
the good life on the East Coast, making
great money and living in a thriving
neighborhood near Fenway Park.
DeMaro thought there was nothing,
absolutely nothing, that could entice
him to move back to his hometown.
Then, a business associate called Tony
to tell him that Main Street stalwart
Murphys Pub had been foreclosed.
And to his own surprise,
DeMaro excitedly changed
his mind and returned.
His adult mind realized the potential
of Rapid Citythe spot he could not
wait to flee. He recognized he probably
couldnt make much of a difference
in such an established, time-honored
on th e Rocks
fe
Li eston C o
W
un ty , W yoming
800-835-0157 www.newcastlewyo.com www.uptonwy.com
community as Boston. But he could
make a difference in downtown Rapid
City, starting with Murphys Pub and Grill.
Murphys had been empty for a year
when Tony got hold of it. DeMaro
oversaw the year-long renovation
process as the building was gutted.
The interior space was redesigned
by Institutional Services of Sioux
Falls. DeMaros goal was simple,
yet challenging: create something
totally different from anything else
in town, a place that was not what
people would expect. Ultimately
he wanted to bring Rapid City into
the future of food and dining.
These changes started with a menu
of house-made and unique foods, not
the staple fried standbys most other
establishments were serving. The
beer options centered around more
than twenty craft brew tapsa risk
that even Tonys beer distributor told
him would not work. But DeMaros
passion for the growth of downtown
Rapid City had become too strong.
No matter who told him he was
crazyand many, many people did
he would not be deterred. Once he
imagined the vision of what Rapid
City could be, he was single-minded
Newcastle Trails:
Serenity North 85
Flying V North 85
Mallo North 85
in reaching that goal. He was also
determined to find others to join him.
After a year, many sleepless nights,
and numerous people telling Tony he
was making a mistake, the updated
Murphys Pub and Grill opened. DeMaro
watched with dismay as three of the
first four tables walked out because
there were no mozzarella sticks on the
menu. The fourth table stayed and
ordered the Tomato Mozzarella Salada
caprese salad that was Tonys answer
to mozzarella sticks. When the fresh
mozzarella, red tomato, and garden basil
came out, the fourth table left, too.
Tony DeMaro was worried. Maybe
everyone had been right? Maybe Rapid
City wasnt ready for new and different
food options? No. That couldnt be.
Tony trudged forward, always with the
philosophy that what he was doing
wasnt necessarily for the now; it was
for the future. And slowly, very slowly
at first, business got better. Word
spread about the upscale atmosphere,
the modern food. Murphys was again
becoming the place to eat and drink.
With one concept on firmer ground,
Tony started on his next idea to test
what Rapid City could handle. DeMaro
noticed the craft cocktail movement
Walking Tours:
Greenwood Cemetery Newcastle
Newcastle Walking Tour Newcastle
Loop Tours:
Beaver Creek Loop Tour Newcastle
Prairie to Pines Loop Tour Upton
Sip the Hills 7

kol
murphys
becoming popular all over the country.
What he realized from Murphys was
people in Rapid City were just like
people everywhere else, so if this idea
was popular around the county, it could
be popular in the Black Hills, as well.
Once again, residents told DeMaro you
are out of your mind, but he opened
The Blind Lion, a speakeasy in the
basement of Murphys. This secret
saloon featured specialty cocktails
with ingredients made by handlike
tinctures and flavored, simple syrups
as well as a limited but very unique
menu for food. Though some were
initially confused by the concept of a
speakeasy, this second gamble took off
8 Sip the Hills
press start
blind lion
even faster, having since been featured
on The Travel Channels show Secret
Eats and numerous other publications.
DeMaro may have been on a roll, but
he wasnt ready to quit yet. He wanted
more for downtown Rapid City. Locals
and tourists alike started to see the
progress, and Tony still saw more for his
hometown. He wanted to take an even
bigger risk and get crazy. He planned begin. Finally, construction started.
to invest more time and energy to push
food, drink, and design even further
and the concept of Kol was born.
At this point, Tony was used to hearing
people say his ideas wouldnt work;
Kol was no exception. He had come
to use the naysayers as a challenge
to spur him on to work even harder.
But Kol was a whole other beast. A
much larger project, Kol (formerly
Dublin Square) was another total gut
job. To even get this scheme off the
ground, DeMaro ran Dublin Square
as a night club for a year to make
enough money to satisfy investors so
the million-dollar remodel could even
Kols focal point was the beautiful (and
large) coal-fired oven for preparing
the majority of the food. Above the
oven sat the other centerpiece of the
second function of the building, a DJ
booth for Ignitethe upscale night club
Kol would morph into on Fridays and
Saturdays, featuring specialty cocktails,
DJ music, and Vegas-style acts. Much
like Murphys, both Kol and Ignite had
slow starts. In fact, the first three weeks,
Ignite was practically empty. Now it
is packed every Friday and Saturday
night. Kol has also seen immense
growth, doubling its sales last year.
Renovating an old building definitely
had its challenges, but the money was
also a constant battle as the project took
longer and cost more than originally
expected. There were also points
after opening when financial issues
were so dire Tony thought he might
not be able to stay afloat. However,
he finally won that battle to see Kol/
Ignite opened and successful, another
fulfilled dream for downtown Rapid City.
DeMaro still had one more idea
lurking in his creative mind. Kol had
a sizeable and cool basement that
had Tony contemplating what else
Rapid City needed. He knew it right
away. It was a concept totally opposite
of the other three he was running.
Rapid City needed a dive bar! And
not just any dive bar. DeMaros had
to be one-of-a-kind and fill a niche in
the region. He created Press Start, a
nostalgic bar filled with vintage arcade
games, like Frogger, Ms. Pac-Man, Tron,
and Dragons Lair. Old-school beer
selections were served in red Solo cups:
Schlitz, Hamms, Pabst Blue Ribbon,
Bud Light, and Old Milwaukee. The full
bar also featured hard liquor. DeMaro
claimed this project had been a blast.
He enjoyed watching his patrons
look like they feel like kids again.
Obviously, the success of these four
concepts means a great deal to Tony,
but they dont bring him the most
pride. His proudest moments come
when former residents, like himself,
come to downtown and cant believe
how much it has changed. DeMaro
really feels like he has been a part of
that. He has had others approach him
to ask for help with their concepts, but
for now, Tony is focused on running
his current businesses. He looked at a
different way to develop Rapid City and
ran for city council. Though he did not
win the council seat, he knows he will
continue to help Rapid City innovate.
Tony found that he surrounds himself
with like-minded people, particularly
those with ideas others think are nuts
like many of Tonys conceptsthose
that invest in the community and
want to see the region become the
main draw, not just an afterthought
when visiting Mount Rushmore.
Ultimately, Tony wants to create a
thriving Rapid City so young people
young families and young talentdo
not want to leave like he did. He
wants to create jobs for and fill jobs
with the younger generations, while
elevating Rapid City and encouraging
economic development. He excitedly
says, This is what makes me tick
gets me out of bed every day.
When Tony couldnt wait to leave
Rapid City after high school, he probably
never suspected where he would be
in fewer than 20 yearsa visionary
for Rapid Cityand its biggest fan. He
loves when people from other cities,
often cities like Omaha and Minneapolis
that are much larger than Rapid City,
comment how the arcade is bigger,
the speakeasy classier, and the night
club busier than in their cities.
He loves that visitors are shocked and
awed by the Rapid City experience
and what the community has to offer.
He is going to keep working hard to
make sure his hometownwhere
he didnt think he ever wanted to
returnreaches these lofty goals,
and, then, exceeds them.

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(across from Mineral Palace on Main Street in Deadwood)
Drink in the beauty of the Black
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as you sample a variety of our
locally-grown, highly-awarded
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SPARKLING HOUSE | 605-347-WINE
3951 Vanocker Canyon | Sturgis, SD
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Sip the Hills 9