June 27, 2014

MUSIC • LIFE • CULTURE 27 • June • 14 pulse 1

c o d y • r e d l o d g e • p o w e l l

Beer Festival July 4 events PG 7 PG 4, 6

pulse 2 27 • June • 14 CODY • RED LODGE • POWELL

■ July 4 rodeo, activities .............................. 4, 6

■ rene’s ramblings ............................................... 5

■ yellowstone beer fest ...................................... 7

■ brewing beer .................................................. 8-9

■food, drink & fun ...................................... 10-12

■ silver dollar ....................................................... 13

■ wildlife jamboree ........................................... 14

table ofCONTENTSCONTENTS

Pulse is published every other Friday by the Cody Enterprise. Hours are 8 a.m.-5 p.m. weekdays, 3101 Big Horn Ave., Cody, WY 82414.

For advertising information call the Cody Enterprise, (307) 587-2231, or e-mail [email protected].

Answers on page 15The rules of Sudoku are simple. Enter digits from 1 to 9 into the blank spaces. Each row must contain one of each digit. So must each column, as must each 3x3 square. Each Sudoku has a unique solution that can be reached logically without guessing. For more on sudoku visit www.sudoku.com.

su

do

kupuzzle

73 #YSAE

3 2 9 5 8 63 5

4 2 13 2 9

1 91 7 63 5 7

1 77 6 2 1 3 9

3 2 9 5 4 1 8 6 77 6 1 8 9 3 2 4 58 4 5 2 6 7 9 1 34 5 3 6 2 8 7 9 16 8 7 1 5 9 3 2 49 1 2 3 7 4 6 5 82 3 8 9 1 5 4 7 61 9 4 7 3 6 5 8 25 7 6 4 8 2 1 3 9

# 38

83 #YSAE

4 7 32 9 8 36 8 7

4 51 5 7 6 3 4

3 97 2 9

9 4 7 65 2 4

5 1 4 6 9 7 8 3 22 9 7 8 4 3 6 1 56 3 8 1 2 5 9 4 78 7 9 4 3 2 5 6 11 2 5 7 8 6 3 9 44 6 3 5 1 9 7 2 87 4 1 3 6 8 2 5 93 8 2 9 5 4 1 7 69 5 6 2 7 1 4 8 3

# 39

93 #YSAE

3 4 1 57

5 8 9 41 2 9 36 7 5 3 43 8 4 2

6 4 7 14

9 1 8 6

3 7 9 4 8 1 6 2 54 6 2 9 7 5 1 8 35 1 8 3 2 6 9 7 48 4 1 2 6 9 3 5 72 9 6 7 5 3 4 1 87 5 3 8 1 4 2 6 96 8 4 5 9 2 7 3 11 3 5 6 4 7 8 9 29 2 7 1 3 8 5 4 6

# 40

04 #YSAE

6 2 42 9 4 7

5 85 4

4 3 1 8 5 62 9

4 11 3 2 8

8 6 7

1 8 6 2 5 3 4 7 92 9 4 6 7 1 5 8 37 5 3 8 4 9 1 6 29 6 5 1 3 8 2 4 74 3 1 7 9 2 8 5 68 2 7 4 6 5 9 3 13 7 2 9 8 4 6 1 56 4 9 5 1 7 3 2 85 1 8 3 2 6 7 9 4

Need medical care today? Our services include:• GeneralHealthExams• InjuryEvaluation

andTreatment• UltrasoundandX-ray• LaboratoryServices

We Proudly WelcomeLisa Harvey, MD,to SameDay Care

SameDay Care Hours:Monday - Friday•8:30-4:30pmSaturday • 9-11:30am

To make an appointment or for more information, call (307) 527-7561.

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Monday, JulyCODY:•Cody Nite Rodeo, 8 p.m., rodeo

grounds.

POWELL:•Photography Faculty &

Friends, 8 a.m.-5 p.m., SinClair Gallery.

RED LODGE:•Beartooth Wagon and Sleigh

Rides, 7-9 p.m., Broadway Avenue.

Tuesday, JulyCODY:•Cody Nite Rodeo, 8 p.m., rodeo

grounds.



Wednesday, JulyCODY:•Chamberlin Inn Summer

Live Music - Scott Bragonier.

•CPR/AED class, 6 p.m., West Park Hospital Sunlight Room.

•Cody Nite Rodeo, 8 p.m., rodeo grounds.



Thursday, JulyCODY:•Concerts in the Park – Jeff

Troxel Trio, 6-8 p.m., City Park.


POWELL:•TOPS Chapter 169, 5:30 p.m.,

St. John’s Episcopal Church.

RED LODGE:•Historic Walking Tour of

Downtown Red Lodge, 5 p.m., Carbon County Historical Society.

•Beartooth Wagon and Sleigh Rides, 7-9 p.m., Broadway Avenue.

Friday, JuneCODY:•The Music Man, 7 p.m., Wynona

Thompson Auditorium.•Karaoke, 7 p.m., VFW Hall.•Live music, 9 p.m., Silver Dollar.

POWELL:•Concert in the Park, 7-9 p.m.,

Washington Park.

RED LODGE:•Featured Exhibition for June

Pat Kuper & Jim Mossman, •Lunch in the Sun, noon-1 p.m.,

Lion’s Park.•Beartooth Wagon and Sleigh


Saturday, JuneCODY:•Chamberlin Inn Summer

Live Music - Peggy and the Playboys.

•Elks 6th Annual Cody Wild West Chili Cook-off, 9 a.m., Elks Lodge lawn.

•Classic Cars, Hot Rods Car Show, 6-8 p.m., McDonald’s/Kmart parking lot.

•The Music Man, 7 p.m., Wynona Thompson Auditorium.

•Live music, 9 p.m., Silver Dollar.

POWELL:•Powell High School Alumni

Breakfast, 8-10 a.m., Powell chamber.

•Powell High School Alumni Dinner, 5:30 p.m., Park County Fairgrounds. Cost is $25.


Pat Kuper & Jim Mossman, Carbon County Arts Guild.

•The Beartooth Blitz, Beartooth Pass.

•Beartooth Wagon and Sleigh Rides, 7-9 p.m., Broadway Avenue.

Sunday, JuneCODY:•Cody Nite Rodeo, 8 p.m., rodeo

grounds.



•Yellowstone Wildlife Sanctuary-Animal Story Time, 2 p.m.

Monday, JuneCODY:•Morning coffee and donuts,

8-10 a.m., VFW Hall.•Xtreme Bulls, 7 p.m., rodeo

grounds.



Tuesday, JulyCODY:•95th Annual Cody Stampede, 8

p.m., rodeo grounds.

RED LODGE:•Meet the Mayor, 8-10 a.m., Red

Lodge Books & Tea.•Beartooth Wagon and Sleigh


Wednesday, JulyCODY:•Wild West Extravaganza, City

Park.•Chamberlin Inn Summer Live

Music - Scott Bragonier.•Kiddies Parade, 10 a.m.,

Sheridan Avenue.•95th Annual Cody Stampede, 8




•Red Lodge 4th of July Parade, noon, downtown.

•Home of Champions Rodeo, 6 p.m., rodeo grounds.

Thursday, JulyCODY:•Wild West Extravaganza, City

Park.•Stampede Parade, 9:30 a.m.,





•Red Lodge 4th of July Parade, noon, downtown.

•Home of Champions Rodeo, 6 p.m., rodeo grounds.

Friday, JulyCODY:•Wild West Extravaganza, City

Park.•Karaoke, Soaring Peak.•Runners’ Stampede, 7 a.m., rec

center.•Stampede Parade, 9:30 a.m.,


p.m., rodeo grounds.•Live music, 9 p.m., Silver Dollar.•Fireworks, at dusk.

RED LODGE:•Red Lodge 4th of July Parade,

noon, downtown.•Home of Champions Rodeo, 3


Saturday, JulyCODY:•Chamberlin Inn Summer Live

Music - Jane Bell.•Yellowstone Beer Fest, 2 p.m.-7

p.m., Park County Complex.•Classic Cars, Hot Rods Car

Show, 6-8 p.m., McDonald’s/Kmart parking lot.

•Moe Bandy & Janie Fricke, 7 p.m., City Park.


•Live music, 9 p.m., Silver Dollar.



•Beartooth Basin Summer Ski Area, 9 a.m.-3 p.m.

•Wildlife Jamboree, noon-4 p.m., Yellowstone Wildlife Sanctuary.

Sunday, JulyCODY:•Cody Nite Rodeo, 8 p.m., rodeo

grounds.

RED LODGE:•Yellowstone Wildlife

Sanctuary-Animal Story Time, 2 p.m.

27

28

29

30

1

6

2

3

4

5

10

7

8

cAlendarge t iN the get out

9


Entry Formsare due

July 1

All entry forms are available atwww.parkcountyfair.com

For additional information, call the fair o�ce at307-754-5421

• Kitchen Arts • Crafted Arts• Needle Arts • Visual Arts

• Products of Farm• 4-H & FFA • Horse

• Livestock• Stock Dog Trials

Pig Mud WrestlingEntry deadline July 7, 5pmFigure-8 Racing

Entry deadline July 18, 5pmEndurocross

Entry deadline July 18, 5pmDemolition Derby

Entry deadline July 26One hour prior to drivers meeting

Horticulture andFloriculture may enter

items up to day of judging.

Park County Fairgroundsin Powell, Wyoming

July 22-26

Grandstand Event TicketsNow Available online at

www.parkcountyfair.com

Are YouReady?Are YouReady?

Park County ProudPark County Proud

Chr stmasCody

June 30Yellowstone Xtreme Bulls • 7 p.m. Cost: $20 • The top 40 bullriders in the world will

be matched against the top bulls in the business for a payout of more than $45,000.

July 1-3Cody Stampede Rodeo • 8 p.m.Cost: Tickets are $20 general admission. • More than 800 of the top contestants

vie for a purse of more than $400,000.

July 4Cody Stampede Rodeo • 5 p.m.Cost: Tickets are $25 each and are

reserved seating.

Red LodgeJuly 2-3

Home of Champions Rodeo • 6 p.m.Cost: Tickets are $15 for general admission. • Some of the world’s best cowboys and

cowgirls will compete in the 85th year of the Red Lodge rodeo.

July 4Home of Champions Rodeo • 3 p.m.Cost: Tickets are $15 for general admission.

Cody, Red Lodge host July 4 rodeos


Cody Stampede Rodeo GRoundS

Tickets available downtown at ticket office – 1031 12th St.

or at the gate – Cody Stampede Rodeo Grounds

Nightly 8PMJune 1-auG. 31

GateS open at 7pm

www.codystampederodeo.com or 307.587.5155

Live Rodeo Action!

Scars help tell our life stories

René HugeBy:

ramblings

My kids are already covered with summer war wounds, most of which, they can wear proudly.

Scrapes, bruises and bumps dot their young, supple skin – each mark with its own tale to tell. Never mind the one that required stitches.

They just spent a week attending mountain bike camp at Curt Gowdy State Park and learning new bike handling skills. These skills, however, don’t always come without some trials.

They are dinged up and proud. Their eyes twinkle as they

describe the event that led to their newly acquired war wounds – some of which will remain with them for a long time.

We can all recall where certain scars on our bodies came from and the stories behind them.

And, remember the enthusiasm you employed when relaying the descriptive details about that time you perfected bike diving?

“I was going a little too fast (yea, a few stories may begin like that) and the next thing I knew I was flying through the air over a huge patch of cactus until I slid into the rock that stopped my head. But I totally missed the cactus.” (Stands up with goal post arms – proud of the achievement.)

Or the one when, “I was excited to be out hiking and my brother had gotten ahead of me so I took off running toward him full-speed down the trail, not realizing a barbed-wire fence was between us. Stopped me dead in my tracks.” (Bounces back up. Proving he’s still made of rubber.)

Or the pre-gymnastic meet warm-up vaulting session you

were having at the sink counter in your parents’ bathroom.

“Well, coach, the reason I have this big bandage wrapped around my shin is because I was practicing popping onto my imaginary horse – the bathroom sink counter- and I banged my shin into the sharp edge while doing so and it left a huge gash.” (Good warm-up, huh? Heckuva scar.)

Yep, good tales to tell all right, and they all left a mark.

Eventually some of them go away, leaving only faint memories for future stories. But the doozies remain like concrete mile markers on your road map to life. That’s what our skin is. A map that kindly (or not so kindly in some cases) keeps track of where you’ve been, what you’ve done and perhaps even where you don’t want to go again. I love that.

You don’t get those kinds of stories sitting around doing nothing.

I wonder if the people who spend more time doing things like watching TV or playing video games will have skin as interesting as ours. If their tales will be filled with as many grand adventures, some of which land you in the emergency room, like the big grand prize. Or, if their personal road maps will remain nice and smooth with nary a bump or bruise, no hills to climb or – better yet – descend.

They will have no scars to remind them of the incredible journey they’ve taken.

Not that everyone needs to live like that, but I’ll take the ride – and I’m dragging my kids down the same road. They too will have a healthy repertoire of scars and tales to dot their individual road maps to life. I guarantee it.


with Signature Artists KEVIN RED STAR,

Susan Spero & David McMasters

Saturday, July 12 - Lions Park, Red Lodge

Tickets for the evening event are $50 or $500 for reserved table for 10 & includes dinner, live & silent auctions and more!

Call (406) 446-1370 sponsored by the Carbon County Arts Guild www.carboncountydepotgallery.org

Watch 30 artists create during the day in Lions Park - free!

41st Annual

Art in the B

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• Pregnancy Testing • Compassionate counseling• Limited Ultrasound• Earn While You Learn Prenatal/Parenting Program• Support after an abortion • Community Referrals

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Free Services Include:

THINK YOU MIGHT BE

Cody July 2

• Kiddie Parade, 10 a.m., Sheridan Ave.

• Wild West Extravaganza, City Park.

July 3• Stampede Parade,

9:30 a.m., Sheridan Ave.


• Free music, City Park.

July 4• Runners’ Stampede, 7

a.m., rec center.• Stampede Parade,

9:30 a.m., Sheridan Ave.


• Free music, City Park.• Fireworks, dusk, across

Shoshone River.

Red LodgeJuly 2-4

• Home of Champions Parade, noon, downtown.

INDEPENDENCE DAY!INDEPENDENCE DAY!Celebrate


— July 5th —

BEERBEER

Sampleaward-winning brews July 5 during Cody beer festival

Celebrate craft beer for a great cause during the first Yellowstone Beer Fest on July 5.

The event will feature five hours of fun, unlimited sampling, food vendors and live music.

Proceeds will go to Operation Finally Home and other charities. The charity builds mortgage free homes across the country for America’s wounded veterans and widows of the fallen.

Local and regional award win-ning craft beers from Wyoming, Colorado, Montana, Oregon, Washington, California, Alaska and Hawaii will be available.

More than 20 breweries are participating including Cody breweries Pat O’Hara and Millstone. Others include Snake River, Odell, Big Sky, Sierra Nevada, Alaskan, Redhook and Kona.

The music lineup includes Beacon Hill, The Woodies and Jalan Crossland. There will be food served by Domino’s Pizza and Noon Break.

The festival will be from 2-7 p.m. on the lawn of the Park County Complex, located at 1501 Stampede Ave.

Cost is $30 in advance and $35 at the gate. You must be 21 years old to enter.

For more information go to yellowstonebeerfest.wordpress.com or facebook.com/yellow-stonebeerfest.

pulse 8 27 • June • 14 CODY • RED LODGE • POWELLpulse 8 26 • June • 14 CODY • RED LODGE • POWELL MUSIC • LIFE • CULTURE 26 • June • 14 pulse 9

Park County Homebrewers

Home brewing beer – usually performed in basements, garages, sheds, anywhere a mess will do little damage and can be easily cleaned – doesn’t have to be a solitary activity in Park County.

And, because beer is generally a social drink, home brewing probably should be a social activity.

That’s where “Park County Homebrewers” comes in.

Their unofficial mission statement is simple:

“We’re just brewers that like to get together every month and drink beer,” cofounder Gary Warner says.

The organization grew out of the “Wild West Brewfest,” an event hosted by the Terrace 2010-2012, Warner said.

When the Brewfest was discontinued, the home brewers were born.

“The owners offered us the opportunity to meet at the Terrace,” Warner said.

More of an informal group than an official organization, was founded and embraced by both Warner and Andrew Johnston.

Maybe it’s not a huge group, but it’s the spirit of the meeting that counts.

Every first Tuesday of the month, some two-10 home brewers (or home brew fans, or craft beer enthusiasts, or beer drinkers who crave variety – there are no specific requirements) bring their beer, or somebody else’s beer, or a set of parched taste buds to the group meeting.

The meetings are held at rotating locations.

Recently 10 brewers met up with their own brewed stout. Warner had procured a Wyoming Whiskey barrel, and everybody dumped their stout in to ferment and absorb the whiskey flavor.

When the beer was ready, the 10 brewers met back up and divided the finished product evenly.

“The barrel was a really cool thing – to get 10 people to brew beer and fill up a barrel and then get them all together again, that’s great,” Warner said. “And the beer’s amazing.”

There will be no monthly meeting in July. The next meeting takes place at 6 p.m. on Aug. 5 at Juniper Wine & Spirits.

For more information, or to follow the group, visit their Facebook page, “Park County Homebrewers.”

By COREY MORRISStaff writer

A large, steel kettle sits on the edge of the garage pavement, like it’s trying to escape.

Two orange, 10-gallon Igloo Coolers wait capped with white lids.

A power drill is connected to a contraption on a plastic bucket.

The flame of a propane tank simultaneously hisses and hums. The sound of a mug being filled with cold, refreshing beer is nearly inaudible.

It’s not a sporting event, or a workshop – it’s Cody resident Eric Silk’s garage, and the home brewing process is underway.

The beer in the mug, kept in a keg in the garage refrigerator, underwent the same meticulous preparations and recently became ready for consumption.

“Everybody’s home brewing now,” Silk says. “It’s rewarding when you can make something really, really good.”

The last batch was just that – really, really good.

Silk drops a lemon wedge into the mug, and the beer tastes like a wheat or an unobtrusive ale, taking on the sweet of the lemon and rejecting the sour.

There’s a spice component to it (meaning it’s probably a wheat), but it’s not enough to warm the flavor into a winter blend. It remains summery and refreshing – of course the citrus of the lemon helps aide in that sense.

With each sip, it’s hard to believe the drink was created using scientific (defined loosely) operations and foreign terminology.

Sparging, mash tun, hot liquor tank (or HLT), wort, vorlaufing – there’s no way something delicious comes from those words. But it does.

If the terminology can be rejected, brewing beer becomes something less foreign and more natural: water, grains and yeast.

As water heats in the brew kettle, Silk sips and says, “None of this is that exciting – it’s like cooking.”

Certainly if it was performed ad nauseam it would become monotonous – and yes, waiting for water to boil is like, well, waiting for water to boil – but for those who know little about the operation, brewing beer is exciting.

And if cooking isn’t exciting, why are there at least two cable channels dedicated to cooking?

For the first half hour,we heat water and sip on the previous yield.

GrainsThe American Cream Ale Silk is brewing

and contains maize, barley, carapils and a two-row malt.

As the more than eight pounds of grains run through the barley crusher, the operation loses its scientific feeling and gains a mechanical one.

There are metal on metal sounds, a power drill whirring and Silk’s forearms flex as he holds down the wood plank mounting the crusher to a plastic hardware store bucket.

The dust in the air smells like the coveted last pour of a box of cereal. It tastes, however, not sweet and sugary but bland and earthy – more like uncooked oatmeal than Lucky Charms.

Three and a half gallons of water reach 170 degrees, and it’s transferred from the boiling kettle into the mash tun. (The mash tun is a 10-gallon Igloo cooler outfitted with a removable screen in the bottom and a spigot.)

The grains, now crushed, are mixed in.Silk stirs carefully with a large metal

spoon, lifting out “dough balls” (clumped grains) and breaking them up against the inside of the mash tun.

“You want to make sure you get all of these broken up so it’s mixed evenly,” Silk says.

It’s all memory for him at this point. When he has someone helping brew, he wanders the garage, tidying, fiddling with unrelated things, calling out directions without a second thought.

However, it’s not his first home brew, and it hasn’t always been as easy. His first brew wasn’t successful.

“I tried it in college with a kit,” he says. “The beer was awful.”

Thankfully, he had a roommate who was hard up, so the “beer” didn’t go to waste.

Now several years and several brews later, rarely is the operation unsuccessful.

The mash tun is sealed when the temp is at 156 degrees. When drained, the liquid is called the wort.

The wortThe wort is sweet. Somehow the

grains having sat in the water now taste like sweetened, cooked oatmeal (with a generous helping of brown sugar melted and mixed in).

Silk describes it as tasting like “super-sweet cereal water.”

Some scientific transformation has taken place inside the mash tun, and the starches

have been converted into sugars. (A drop of iodine into a sample of wort will turn black if starches are prevalent.)

The mash tun is elevated, and the now-empty kettle waits beneath it. A hose connected to the mash tun hangs in the kettle.

When the spigot is opened, the wort flows through with sediment, and Silk catches a pitcher’s worth, closes the spigot and gently pours the pitcher back into the mash tun, ensuring it doesn’t stir the bottom.

It’s called vorlaufing, and it’s meant to remove sediment without losing product.

While the grains sat, they not only converted from starch to sugar but they also settled to the bottom. As they settled they created a natural filter above the false bottom filter of the mash tun.

The first few releases through the spigot contains the grainy liquid before the natural filter settles into place.

Slik continues vorlaufing until the wort runs nearly clear (and free of visible sediment) through the tube. He then lets it pour into the kettle.

Water from the HLT is carefully sprayed into the mash tun, and it again is drained. That’s repeated until the HLT is empty – and the process is called sparging.

When done, several gallons of wort are in the kettle, and Silk pours another mug of beer as the burner whooshes below the warming wort, again waiting for something in the kettle to boil.

Making it your ownSeveral hours – that’s how long it takes to

brew beer (technically weeks if you include fermenting). The American Cream Ale will take Silk four to five hours.

That’s why Silk uses a recipe. The grains are part of a recipe, as is the durations of boiling, the hops, yeast and any other additive.

The recipe ensures the beer will be palatable – but it doesn’t have to be followed exactly.

Silk measures out the hops and puts them in a muslin mesh grain bag.

“This is where you can get creative and make it your own,” Silk says.

He decides to increase the hops – to tease out the bitterness.

When the time is right, it’s everybody in the pool, and the mixture continues to boil.

As the boiling time winds down, sanitation begins. All of the equipment for chilling goes into an edible, acidic foam to kill bacteria.

“It’s super important,” Silk says as he shakes the wort chiller (a spiral of copper tubing) in a bucket of white foam.

Boil completed, the heat is cut and the wort chiller (both ends connected to a garden hose, one hose connected to the lawn faucet, the other draining into the yard) is dropped into the boiling liquid.

Tap water then is pumped through the wort chiller and the temperature drops from 212 to 120 degrees in five minutes.

“You want to chill it down as quickly as possible,” Silk says. “Eighty degrees if we can get it there.”

Once cooled it then is drained from the kettle into a bubbler (think water cooler tank).

Oxygen is added with an aerator (looking like something that would be hooked to a fish tank) and yeast is mixed in.

Silk puts a sample of wort onto a refractometer to measure original gravity.

Using an app on his smartphone, Silk calculates that his American Cream Ale was brewed with 78 percent efficiency (which Silk says is a good percentage).

The American Cream Ale will have 124 calories and an estimated 4.2 percent alcohol by volume.

“This is a summer beer,” Silk says. “You might even call it a lawn mower beer.”

“Lawn Mower Lager” would be a fantastic name for it except it’s an ale.

The bubbler is stored out of direct sunlight and vented in a way to ensure air doesn’t get in, but gas escapes.

And then Silk waits.The primary fermentation will take about

a week. Secondary fermentation will take another week.

Silk staggers his brewing efforts. The American Cream Ale is fermenting next to two other bubblers already a week deep in their fermentation.

Waiting for beer to ferment is filled with anticipation and it’s about as exciting as, well, waiting for water to boil.

Will the four hours pay off?Financially yes. The batch of American

Cream Ale cost about $24 to brew five gallons. Per 12 oz., Silk’s beer cost 45 cents to brew.

Assuming a six pack from the store costs $8 (meaning $1.33 per 12 oz.) Silk’s beer saved him 88 cents per bottle (or more than $5 per six pack).

As for the taste – the proof is in the pudding, still several weeks away.

Eric Silk (top) prepares an American Cream Ale in his garage.The heat is cut (left) and the wort chiller is added to the liquid.

photos by COREY MORRIS

Eric Silk, home brewer

This is a summer

beer. You might even call it a lawn mower beer.

MUSIC • LIFE • CULTURE 27 • June • 14 pulse 9pulse 8 26 • June • 14 CODY • RED LODGE • POWELL MUSIC • LIFE • CULTURE 26 • June • 14 pulse 9

Park County Homebrewers

Home brewing beer – usually performed in basements, garages, sheds, anywhere a mess will do little damage and can be easily cleaned – doesn’t have to be a solitary activity in Park County.

And, because beer is generally a social drink, home brewing probably should be a social activity.

That’s where “Park County Homebrewers” comes in.

Their unofficial mission statement is simple:

“We’re just brewers that like to get together every month and drink beer,” cofounder Gary Warner says.

The organization grew out of the “Wild West Brewfest,” an event hosted by the Terrace 2010-2012, Warner said.

When the Brewfest was discontinued, the home brewers were born.

“The owners offered us the opportunity to meet at the Terrace,” Warner said.

More of an informal group than an official organization, was founded and embraced by both Warner and Andrew Johnston.

Maybe it’s not a huge group, but it’s the spirit of the meeting that counts.

Every first Tuesday of the month, some two-10 home brewers (or home brew fans, or craft beer enthusiasts, or beer drinkers who crave variety – there are no specific requirements) bring their beer, or somebody else’s beer, or a set of parched taste buds to the group meeting.

The meetings are held at rotating locations.

Recently 10 brewers met up with their own brewed stout. Warner had procured a Wyoming Whiskey barrel, and everybody dumped their stout in to ferment and absorb the whiskey flavor.

When the beer was ready, the 10 brewers met back up and divided the finished product evenly.

“The barrel was a really cool thing – to get 10 people to brew beer and fill up a barrel and then get them all together again, that’s great,” Warner said. “And the beer’s amazing.”

There will be no monthly meeting in July. The next meeting takes place at 6 p.m. on Aug. 5 at Juniper Wine & Spirits.

For more information, or to follow the group, visit their Facebook page, “Park County Homebrewers.”

By COREY MORRISStaff writer

A large, steel kettle sits on the edge of the garage pavement, like it’s trying to escape.

Two orange, 10-gallon Igloo Coolers wait capped with white lids.

A power drill is connected to a contraption on a plastic bucket.

The flame of a propane tank simultaneously hisses and hums. The sound of a mug being filled with cold, refreshing beer is nearly inaudible.

It’s not a sporting event, or a workshop – it’s Cody resident Eric Silk’s garage, and the home brewing process is underway.

The beer in the mug, kept in a keg in the garage refrigerator, underwent the same meticulous preparations and recently became ready for consumption.

“Everybody’s home brewing now,” Silk says. “It’s rewarding when you can make something really, really good.”

The last batch was just that – really, really good.

Silk drops a lemon wedge into the mug, and the beer tastes like a wheat or an unobtrusive ale, taking on the sweet of the lemon and rejecting the sour.

There’s a spice component to it (meaning it’s probably a wheat), but it’s not enough to warm the flavor into a winter blend. It remains summery and refreshing – of course the citrus of the lemon helps aide in that sense.

With each sip, it’s hard to believe the drink was created using scientific (defined loosely) operations and foreign terminology.

Sparging, mash tun, hot liquor tank (or HLT), wort, vorlaufing – there’s no way something delicious comes from those words. But it does.

If the terminology can be rejected, brewing beer becomes something less foreign and more natural: water, grains and yeast.

As water heats in the brew kettle, Silk sips and says, “None of this is that exciting – it’s like cooking.”

Certainly if it was performed ad nauseam it would become monotonous – and yes, waiting for water to boil is like, well, waiting for water to boil – but for those who know little about the operation, brewing beer is exciting.

And if cooking isn’t exciting, why are there at least two cable channels dedicated to cooking?

For the first half hour,we heat water and sip on the previous yield.

GrainsThe American Cream Ale Silk is brewing

and contains maize, barley, carapils and a two-row malt.

As the more than eight pounds of grains run through the barley crusher, the operation loses its scientific feeling and gains a mechanical one.

There are metal on metal sounds, a power drill whirring and Silk’s forearms flex as he holds down the wood plank mounting the crusher to a plastic hardware store bucket.

The dust in the air smells like the coveted last pour of a box of cereal. It tastes, however, not sweet and sugary but bland and earthy – more like uncooked oatmeal than Lucky Charms.

Three and a half gallons of water reach 170 degrees, and it’s transferred from the boiling kettle into the mash tun. (The mash tun is a 10-gallon Igloo cooler outfitted with a removable screen in the bottom and a spigot.)

The grains, now crushed, are mixed in.Silk stirs carefully with a large metal

spoon, lifting out “dough balls” (clumped grains) and breaking them up against the inside of the mash tun.

“You want to make sure you get all of these broken up so it’s mixed evenly,” Silk says.

It’s all memory for him at this point. When he has someone helping brew, he wanders the garage, tidying, fiddling with unrelated things, calling out directions without a second thought.

However, it’s not his first home brew, and it hasn’t always been as easy. His first brew wasn’t successful.

“I tried it in college with a kit,” he says. “The beer was awful.”

Thankfully, he had a roommate who was hard up, so the “beer” didn’t go to waste.

Now several years and several brews later, rarely is the operation unsuccessful.

The mash tun is sealed when the temp is at 156 degrees. When drained, the liquid is called the wort.

The wortThe wort is sweet. Somehow the

grains having sat in the water now taste like sweetened, cooked oatmeal (with a generous helping of brown sugar melted and mixed in).

Silk describes it as tasting like “super-sweet cereal water.”

Some scientific transformation has taken place inside the mash tun, and the starches

have been converted into sugars. (A drop of iodine into a sample of wort will turn black if starches are prevalent.)

The mash tun is elevated, and the now-empty kettle waits beneath it. A hose connected to the mash tun hangs in the kettle.

When the spigot is opened, the wort flows through with sediment, and Silk catches a pitcher’s worth, closes the spigot and gently pours the pitcher back into the mash tun, ensuring it doesn’t stir the bottom.

It’s called vorlaufing, and it’s meant to remove sediment without losing product.

While the grains sat, they not only converted from starch to sugar but they also settled to the bottom. As they settled they created a natural filter above the false bottom filter of the mash tun.

The first few releases through the spigot contains the grainy liquid before the natural filter settles into place.

Slik continues vorlaufing until the wort runs nearly clear (and free of visible sediment) through the tube. He then lets it pour into the kettle.

Water from the HLT is carefully sprayed into the mash tun, and it again is drained. That’s repeated until the HLT is empty – and the process is called sparging.

When done, several gallons of wort are in the kettle, and Silk pours another mug of beer as the burner whooshes below the warming wort, again waiting for something in the kettle to boil.

Making it your ownSeveral hours – that’s how long it takes to

brew beer (technically weeks if you include fermenting). The American Cream Ale will take Silk four to five hours.

That’s why Silk uses a recipe. The grains are part of a recipe, as is the durations of boiling, the hops, yeast and any other additive.

The recipe ensures the beer will be palatable – but it doesn’t have to be followed exactly.

Silk measures out the hops and puts them in a muslin mesh grain bag.

“This is where you can get creative and make it your own,” Silk says.

He decides to increase the hops – to tease out the bitterness.

When the time is right, it’s everybody in the pool, and the mixture continues to boil.

As the boiling time winds down, sanitation begins. All of the equipment for chilling goes into an edible, acidic foam to kill bacteria.

“It’s super important,” Silk says as he shakes the wort chiller (a spiral of copper tubing) in a bucket of white foam.

Boil completed, the heat is cut and the wort chiller (both ends connected to a garden hose, one hose connected to the lawn faucet, the other draining into the yard) is dropped into the boiling liquid.

Tap water then is pumped through the wort chiller and the temperature drops from 212 to 120 degrees in five minutes.

“You want to chill it down as quickly as possible,” Silk says. “Eighty degrees if we can get it there.”

Once cooled it then is drained from the kettle into a bubbler (think water cooler tank).

Oxygen is added with an aerator (looking like something that would be hooked to a fish tank) and yeast is mixed in.

Silk puts a sample of wort onto a refractometer to measure original gravity.

Using an app on his smartphone, Silk calculates that his American Cream Ale was brewed with 78 percent efficiency (which Silk says is a good percentage).

The American Cream Ale will have 124 calories and an estimated 4.2 percent alcohol by volume.

“This is a summer beer,” Silk says. “You might even call it a lawn mower beer.”

“Lawn Mower Lager” would be a fantastic name for it except it’s an ale.

The bubbler is stored out of direct sunlight and vented in a way to ensure air doesn’t get in, but gas escapes.

And then Silk waits.The primary fermentation will take about

a week. Secondary fermentation will take another week.

Silk staggers his brewing efforts. The American Cream Ale is fermenting next to two other bubblers already a week deep in their fermentation.

Waiting for beer to ferment is filled with anticipation and it’s about as exciting as, well, waiting for water to boil.

Will the four hours pay off?Financially yes. The batch of American

Cream Ale cost about $24 to brew five gallons. Per 12 oz., Silk’s beer cost 45 cents to brew.

Assuming a six pack from the store costs $8 (meaning $1.33 per 12 oz.) Silk’s beer saved him 88 cents per bottle (or more than $5 per six pack).

As for the taste – the proof is in the pudding, still several weeks away.

Eric Silk (top) prepares an American Cream Ale in his garage.The heat is cut (left) and the wort chiller is added to the liquid.

photos by COREY MORRIS

Eric Silk, home brewer

This is a summer

beer. You might even call it a lawn mower beer.


Cody, Powell and Red Lodge have so many dining options to offer that you will leave here filled to the brim! We are proud to boast a wide variety of local flavors and unusual dishes

that you’ll be talking about for vacations to come. The hardest part will be deciding where to eat first!

Call to reserve your spaCe today! 587-2231

food&drinkfun

CODY, WY8th street at the ivy HRS: 7 am-9 pm, 7 days a week •8thstreet.com

307-587-25721800 8th St.

UniqueAmerican Cuisine

X X X X X X X X X t

adriano’s italian restaurant HRS: 7 days a week: 11 am-10 pm • adrianositalianrestaurant.com

307-527-73201244 Sheridan Ave.

Italian X X X X X t

the BreadBoard HRS: Mon-Fri: 7 am-7 pm, Sat: 7 am-4 pm, Sundays: closed

307-527-57881725 17th St.

Bagels & Sandwiches

X X X X X t

BuBBa’s Bar-B-que •bubbasbar-b-que.comHRS: Open 7 days a week• 7 am-10 pm

307-587-7427512 Yellowstone Ave.

CasualFamily Dining

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ChamBerlin spiritsHRS: 3 pm-9 pm, Monday-Saturday. Closed Sunday.

307-587-02021032 12th St.

Casual Lounge& Courtyard

X X X X

your dininG estaBlishment Could Be here!!!

Call The Enterprise307-587-2231

norma’s meXiCan restaurant HRS: 7 am-8 pm • 7 days a week

307-250-41392101 Roger Sedam Dr.

AuthenticMexican cuisine

X X X X X X

your dininG estaBlishmentCould Be here!!!


irma hotelHRS: Open 7 days a week

307-587-42211192 Sheridan Ave.

AmericanCuisine

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proud Cut saloonHRS: Mon-Sat: 11 am-11 pm, Sundays: 12 pm-10 pm

307-527-69051227 Sheridan Ave.

Steakhouse X X X X X t

qt’s restaurant • blairhotels.com HRS: M-F: 6-11 am/11-1 pm/5-10 pmSat. & Sun: Breakfast – 6-11 am; Dinner – 5-9 pm *closed for lunch*

307-587-55551701 Sherdian Ave.

Family Dining

X X X X X X X X X t

rawhide Coffee CompanyHRS: Mon-Sat: 6:30 am-8 pm, Sundays: 7 am-6:30 pm

307-587-68071155 Sheridan Ave.

EstablishedCoffee House

X X X X t

sunset house restaurantHRS: 7 am-9 pm • 7 Days a week •sunsethousecody.com

307-587-22571651 8th Street

FamilyDining

X X X X X X X X X

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CODY, WYroCky mountain mojoeHRS: 7 days a week: 6 am-8 pm

307-578-82951001 Sheridan Ave.

Upscale CoffeeShop/Bistro

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silver dollar Bar & GrillHRS: Sun-Thurs: 11 am-8 pm, Fri-Sat: 11 am-9 pm

307-527-76661313 Sheridan Ave.

General X X Xm

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where’s your restaurantlet us know...Call today!




taCos el taConazo HRS: Mon-Wed: 11 am-3 pm & 5:30 pm-8:30 pm, Thurs-Sat: 11 am-8:30 pm

702 Yellowstone Ave.307-587-4045

AuthenticMexican

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your dininG estaBlishmentCould Be here!


wyominG riB & Chop houseHRS: 7 days a week: 11 am-10 pm

307-527-77311367 Sheridan Ave.

Casual FineDining

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POWELL, WYyour dininG estaBlishmentCould Be here!


RED LODGE, MTyour dininG estaBlishmentCould Be here!


old piney dell restaurant & Bar (at rock Creek resort)

HRS: Tuesday-Thursday: 5-8 pm, Friday & Saturday: 5 pm-9 pm • rockcreekresort.com800-667-11195 mi. S. of Red Lodge

Casual FineDining

X X X X X t


Call Baley307-587-2231

prindy’s plaCeHRS: 7 days a week: 6 am-2 pm

406-446-0225407 S. Broadway

FamilyDiner

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t: Take Out d: Delivery m: Live Music

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1192 Sheridan Ave. • (307) 587-4221 • www.irmahotel.com

History Lives Here...Visit Us! Stay Awhile!

• Stay in historic rooms

• Enjoy delicious dining

• Relax in the Saloon or on the Irma porch

• Experience the Cody Gunfighters

The Irma Hotel “Now”

The Irma Hotel “Then”


CODYadriano’s italian restaurantAuthentic Italian Cuisine, The Best Steak in Town, and Homegrown Western Hospitality. It doesn’t get any better than that at Adrianos Italian Restaurant. Comfortable Atmosphere, Full Bar, Extensive Wine list, and Great Service await your night out in downtown Cody, Wyoming. Owner and Chef Chrissy Linderman has put together an awesome Italian Menu, including Veal Marsala, Shrimp Florentine, Vino Bianco Chicken Scaloppini, Homemade Lasagna, Sausage and Peppers and more. On the Western side enjoy the Ace’s High Ribeye Steak, High Noon New York Steak, or the Fist Full of Flatiron Steak, served with your favorite pasta. Great place for a family occasion or that intimate couple dining. Open 7 days a week for lunch and dinner, 11:00 a.m.-10:00 p.m. 1244 Sheridan Avenue, Downtown Cody, Wyoming. (307) 527-7320 for reservations or takeout.

the BreadBoardSince 1978 the Breadboard’s been serving the people of Wyoming great food in Cody, Lander, Riverton and Buffalo. Our family owned restarurants serve the highest quality sandwiches and soups prepared with the freshest ingredients around. Our freshly baked breads and homemade bagels are spectacular. Serving breakfast, lunch and dinner 6 days a week. Discover what the locals already know: The Breadboard Rocks! 1725 17th Street in Cody – at the top of the hill. (307) 527-5788.

CaLL BaELY TODaY

587-2231to spotliGht your dininG

estaBlishment!

proud Cut saloonThe legendary Proud Cut Saloon has been a staple in the heart of Cody for more than 20 years. Walk right into the “OLD WEST” and enjoy the “KICKASS COWBOY CUISINE”. We offer everything from margaritas to shrimp so big you could saddle ‘em and ride ‘em home. Open 7 days a week! Reservations appreciated.1227 Sheridan Avenue,(307) 527-6905.

rawhide Coffee CompanyLocated in one of Cody’s historic buildings, in the heart of downtown, Rawhide Coffee Company provides organic fair-trade espresso, lattes, cappucino, chai, teas and coffee. Iced and blended drinks include lattes, coffee, smoothies and granitas. Local homemade desserts, wholesome bagels, oatmeal and more available. Experienced, friendly Baristas customize your order. European endorsed by many. Come relax with a friend, book or your computer (complimentary Wi-Fi). Large, private room fits business meeting needs or small parties. Open M-Sat: 6:30 a.m.-8:00 p.m., Sun: 7:00 a.m.-6:30 p.m.1155 Sheridan Avenue,(307) 587-6807.

silver dollar BarAt the Silver Dollar Bar you can enjoy fine entertainment and grab some great food. Daily specials offer great food at great prices. Stop in for chicken, salads, or the “best burgers in the West!” Grillin’ it up from 11:00 a.m.-9:00 p.m. 7 days a week! Enjoy live music on the patio 7:00 p.m.-9:00 p.m. in the summer and then stick around for live bands and dancing.1313 Sheridan Avenue,(307) 527-7666.

POWELLpepe’s meXiCan restaurantWalk in to Pepe’s Mexican Restaurant and your taste buds will be screaming with delight. With so many authentic Mexican dishes to choose from, like our homemade salsa, spicy pork chili, and town favorite homemade hard tacos, it’s like your own Mexican fiesta. Join us Sunday through Monday 7:00 a.m. to 2:00 p.m. and Tuesday through Saturday 7:00 a.m. to 8:00 p.m. we’ll satisfy all your Mexican cravings. And don’t forget our amazing breakfasts. We serve everything from traditional huevos rancheros to hearty favorites like biscuits and gravy. Located at 275 North Bent Street, Pepe’s is always cooking for you.(307) 754-4665.

RED LODGEold piney dell restaurant & BarHistoric and intimate dining room along beautiful Rock Creek. Featuring our famous Weiner Schnitzel, mouth-watering Prime Rib and other culinary delights. Enjoy your favorite beverage in our charmingly rustic bar. Hours: Tuesday-Thursday: 5:00 p.m.-8:00 p.m. • Friday & Saturday: 5:00 p.m.-9:00 p.m. Reservations recommended. 5 miles south of Red Lodge on Highway 212 at Rock Creek Resort. 406-446-1196 • 800-667-1119, www.rockcreekresort.com, [email protected]

dining guide

Establish a presence in the PULSE’s world of food, drink & general merriment. RESERvE YOUR SPOT TODaY.

Don’t be left out.7,000-9,000 copies of this arts, entertainment and culture publication are

printed every two weeks and widely distributed in the Cody, Red Lodge and Powell areas.

Call the Cody Enterprise – 307.587.2231


SILVER DOLLAR BARBy RACHEL WALTONStaff writer

After a long day, kick your feet back, relax and go to the Silver Dollar Bar – home of the original Dollar burger.

“The burgers are succulent,” owner Gail Nace said.

The Half Pound Burger is made from prime cut beef steak. There’s also the Blackened Burger, which is a half-pound patty with Cajun seasoning mixed in.

The biggest of them all is the Silver Dollar Burger, a full one-pound that comes with bacon and cheese.

All burgers come with lettuce, pickle and onion, but you can also add one of six different cheeses, tomato, bacon, mushrooms, grilled onions and jalapenos.

With your meal enjoy french fries made daily from fresh cut Idaho potatoes, onion rings, fried chips or a romaine salad.

Every time you come in, expect great taste.

“The food is reliably good,” Nace said. “You get the same product every time you come in.”

The bar also does wraps, fish, sandwiches and salads. The wraps range from Greek chicken to a BLT.

“Our fish (cod sandwich) is great,” she added. “It has an excellent reputation.”

While you wait for your meal, try one of their many tasty appetizers. Deluxe Nachos, Rocky Mountain Oysters, Wings, Mozzarella Sticks, Mini Tacos and Breaded Mushrooms are among the tempting options.

And nothing goes better with the Silver Dollar’s vast array of menu items than a drink.

SPOTLIGHTdining

“We have daily drink specials,” Nace said. “We have 11 draft beers and a lot of them are local beers.”

The bar isn’t only famous for the food and drinks.

“People truly come here for the ambiance,” she said. “The entire inside is non-smoking.”

There is almost always something going on at the bar.

“We have live music on the patio from 7-9 p.m. every night,” she said. “On Friday and Saturday we have a live band in the big room from 9 p.m. to close.”

The bar also has other things to do in the big room. There are four pool tables, a punching bag, a shuffleboard table and foosball. They also host private parties.

The bar staff is a highlight of any visitor’s night.

“The staff is fantastic and they’re all a lot of fun,” Nace said. “They’ve all been

with me for years and we have great customers.”

The Silver Dollar is open from 11 a.m.-2 a.m. seven days a week. Happy Hour is Monday through Friday from 4-6 p.m.The kitchen is open 11 a.m.-9 p.m. If you don’t have time to sit and enjoy your meal, call ahead and get it to go.

The patio outside the Silver Dollar Bar fills with patrons enjoying the sounds of live music recently. The Dollar burger (below) is one of the most popular items on the menu.


class i f i eds

Come enjoy the animals and the beautiful gardens at the Yellowstone Wildlife Santuary during the Wildlife Jamboree on July 5.

The free event runs from noon-4 p.m. and includes food, games and activities. Listen to live music, wander the grounds,

visit the animals, enjoy tasty treats, play games and more.

YWS is the only public refuge in Montana to house native animals that cannot be returned to the wild due to injury or habituation to humans. They care for more than 60 animals and birds, many placed

there by Montana Department of Fish, Wildlife & Parks including wolves, mountain lions, black bears, bison, elk, bobcat, fox, coyote, eagles, hawks and owls.

For more information go to yellowstonewildlifesanctuary.com.

Meet animals July 5 at Wildlife Jamboree

450Services

500General Employment

Newspaper PressmanThe Cody Enterprise is looking for a pressman. You must be hard working and experience would be helpful. You must have a clean driving record and be able to lift 50-75 lbs on a regular basis. You will receive a competitive wage for your work plus benefits.Pick up an application at the Cody Enterprise 3101 Big Horn Ave. Cody, WY 82414 or email: [email protected]

100Homes For Sale

HORSE PROPERTY with50x50 barn and 3 acres!Wonderful four bedroom, 3b a t h h o m e i n c l u d e d .$385,000 Broker , JanetSchock (307)899-3400.

200Miscellaneous

For SaleFREE Wood Pallets. Behindthe Cody Enterprise, 3101 BigHorn Ave.

Heavy duty 6 foot box blade$350; 3. Post hole digger $250;Hearthstone Wood Stove $400.Call (307)899-3097

230Sporting Goods

GUN COLLECTION LOCALPRIVATE SALE: Custom Colt223 Law Enforcement Assaultrifle Leupold Mark4 LRT Snipers c o p e / C o l t 4 5 1 9 1 1Defender/Colt 45 1911 NewA g e n t / S i g S a u e r P 2 3 0380cal/44 Mag Ruger VaqueroSS Ivory grips/Beretta 22LRTarget Pistol/Beretta 12gasemi-auto/1906 Winchesterpump 22 with scabbard. FORC O M P L E T E L I S T C A L L( 2 1 4 ) 9 9 8 - 2 0 2 1 .


MailroomAssistant/Driver

Part-time Monday 11:00-6:00and Wednesday 10:00-6:00.Addit ional hours may beavailable. Clean driving re-cord required and the abilityto lift up to 50 lbs. Apply inperson at the Cody Enter-prise, 3101 Big Horn Ave.

Must have Carpentry and Metalexperience, good driving record.Full time year round employ-ment. Apply Cody SeamlessSiding 2326 Sheridan Ave.


Mailroom Assistants

Part-time Monday Noon-5and Wednesday 1:30-5. Ad-ditional hours may be avail-able. Apply in person at theCody Enterprise, 3101 BigHorn Ave.

530Skilled Trades

EXPERIENCED AUTOMOT-IVE TECHNICIAN-full-time.ASE certification or equivalent,minimum 5 years experience.Competitive pay based on ex-perience. Call Patrick at Dorm'sAuto (307)202-0400.

530Skilled Trades

-EMPLOYMENT OPPOR-TUNITY- Boone's Machine &Rental has an opening for afull-time maintenance/mech-anic position. Previous experi-ence is not required. Aptitudefor working with mechanizedequipment a must. Success-ful applicant will receive onthe job training. Any previousexperience will be consideredin the wage structure. UnitedStates service veterans willbe given first priority consider-ation. Send resume/letter ofintroduction, hand written to:Boone's Machine, 341 24thStreet, Cody, WY 82414.


5537 Greybull Hwy • Cody, WY • (307) 587-5110 • 7 days a week • 12:00 p.m.-4:00 p.m.

Park CountyANIMALSHELTER

Call todaY to sponsor a pet needinG a Home!

Only $25/month • Call: 587-2231

2627 Big Horn Ave., Cody307-587-4324Becky Prior, D.V.M.Malcolm L. Blessing, D.V.M.

Lifetime Small Animal Hospital

Paprika is one of many kittens available at the shelter. She is a female domestic short haired kitten that would make a great addition to any family.

PaPrika

SponSored by

aDOPT-a-PET

This sweet Cocker Spaniel mix male is very sweet and loving. He is house trained as well as current on all his shots and is neutered.

bart

SponSored by

aDOPt-a-PEt

103 W. Yellowstone Ave., Cody587-5983

The Royal PalaceRestaurant

3008 Big Horn Ave.

Cody, WY527-7213

Lynne Chadwick,

DVM

Maggie is a cattle dog mix. She is very young and is timid of new people, but with time she will come around. She is a wonderful dog with lots of potential.

Maggie

SponSored by

aDOPT-a-PeTChadwick Veterinary Hospital

Roxie is a beautiful Border Collie mix female. She is young and playful. Along with being house trained, she does great with other dogs and is wonderful with children.

Roxie

SponSored byBill and Sue Smith at

Located between the Buffalo Bill Center of the West and the Rodeo Grounds, 1/2 mile west of Wal-Mart on the Yellowstone Park Highway

Open Memorial Day to Labor Day • 7 days a week• 7 am-11 pm(307) 587-5011

ADoPT-A-PeT

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