Local brewer uses local apples for new cider
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The Mt. Shasta Brewing Company will have its new special cider
made with local apples on top in time for this Thursday night's
Head brewer Vince Wedelstedt said 268 pounds of apples were used
to make 15 gallons of the cider, dubbed "Scrumpy."
The cider apples came from trees in Mt. Shasta Brewing Company
owner Vaune Dillmann's yard, as well as from bartender Sara
O'Meara, Wedelstedt said. Mount Shasta's Matt Falconer provided the
Brewgrass is a weekly acoustic music event put on by the Weed
Arts Council each Thursday from 6 to 9 p.m. at the Weed
Wedelstedt, who came to Weed from Green Bay, Wis. four months
ago to take the head brewer position, has made some changes to the
brewery's recipes. He said he developed a one-time-only vanilla
creme oatmeal oak-aged "recession brew" ale for people on a budget.
"Once this is gone, it's gone."
Also new is the brewery's Jalapeno Weed Ale, which packs a spicy
punch. It was released on Jan. 4.
The recipe for Abner Weed Ale has been changed slightly, and
feedback has been good, Wedelstedt said.
He's hoping to win some gold medals at the California Craft
Brewers competition with the Russian Imperial "Stout of Jefferson"
brew, which is contains 8.5 percent alcohol content by volume.
Wedelstedt was hired for the job after a long application
process, he said. Though he had opportunities at other breweries,
including those in Silverton, Colo., and St. Petersburg, Fla., he
decided on Weed because he believes the Brewery has a lot of
Wedelstedt said he's been talking to Aaron Greener of Dunsmuir
Brewery Works about a special collaborative brew.
He said he enjoys working with brewer Billy Shaver, as well as
staff members Stephanie Shaver, Stacy Horning, Corina Williams,
Angie Coffman and O'Meara.
"We're like a close family," Wedelstedt said.