We had the chance to spend over a week with the kids in Montana recently, first with Kaitlyn, Jake, and new grandson Brantley in Livingston, then with Jess in Missoula (Missoula, we’ve missed you, and thanks for the grand display of brilliant leaves in town this past week…).
Late fall in Montana is a wonderful time.
Most often by mid-October the summer’s fires have been doused by fall rains, clearing the skies, the first snows of the season have capped the hills, geese are rounding up and honking their way South, fall hatches are giving way to streamer season on much less-crowded rivers and creeks, and the various fall hunts are either underway or enticingly close.
There’s frost on the pumpkin most mornings, often transitioning to bluebird, short-sleeve afternoons, though that first coffee of the day tastes even better when mornings start off chilly and crisp. By the way, next time you’re in Missoula, swing by one of the Florence Coffee Company huts for one of their huckleberry infused coffees or smoothies – they’re the best in the game these days.
Like many regions of the country, Montana has hosted an explosion of exceptionally good local brewers over the past several years, though we always find ourselves reaching for Madison River Brewing Company’s Salmon Fly Honey Rye to gift friends (or family) we’re visiting and sharing a meal with. The subtle spiciness of the rye is perfectly balanced by their malted barley and just the right amount of local Montana honey. Showing up with a six-pack of these always brings a smile…
To all local brewers around the country, working hard to perfect their craft and weave in local flavors and culture, we thank you, and raise a cold one in your honor.
Cheers.
