Marshall plans events around release of Revival Red Ale

Marshall Brewing Company
“Brewed in America, Influenced by the World”

Marshall plans events around release of Revival Red Ale


Tulsa, Oklahoma – February 15, 2017 – Tulsa’s first production brewery, Marshall Brewing Company, is planning a series of events to celebrate the release of their popular spring seasonal, Revival Red Ale.

Revival Red Ale Brewery Release – February 24, 2017 – 12:00 – 8:00 PM

Marshall Brewing will host the first official release of Revival Red Ale in their tap room located at 618 S. Wheeling Ave., Tulsa, OK, Friday, February 24th from 12:00 pm to 8:00 pm. The event will feature specialty infusions of Revival Red Ale to include lead brewer Taylor Owen’s creation “Too Hot to Handle,” a habanero infused version of Revival Red Ale sure to wake up the sleepiest of palates. Two additional offerings, Blood Orange Revival Red Ale, and Saison Red Ale will compliment Revival Red Ale on draft. Variants are available by the glass in the tap room only. Local favorite Mangiamo’s food truck will be on hand serving delicious Italian food during the event.

First Friday Release at Bar 46 – March 3, 2017 – 5:00 PM

Bar 46, 107 N. Boulder, Tulsa, OK will host the beer bash of the spring featuring Marshall Brewing’s spring seasonal, Revival Red Ale, March 3rd, 2017 at 5:00PM. As is tradition, Revival Red Ale on fresh blood oranges offering an eruption of citrusy flavor to the unapologetically hoppy red ale will be available while supplies last. The Revival Red Ale release is held in conjunction with the Brady Art District’s Voted First Friday Art Crawl. Established in 2007, the First Friday Art Crawl has been voted one of the best free events in Tulsa. This year-round monthly event features all of the galleries, studios and museums as well as the part-time galleries in various shops opening their doors to show art. The Art Crawl is held on the first Friday of the month and open from 6:00 pm – 9:00 pm. More info at

Deep Cuts at Andolini’s Pizzeria – March 7, 2017 – 5:00 PM

Deep Cuts, hosted by all area Andolini’s Pizzerias (Tulsa -1552 E 15th St. Tulsa, OK, Broken Arrow – 222 S. Main Street Broken Arrow, OK, Owasso – 12140 E. 96th St. Owasso, OK) and STG Pizzeria & Gelateria, 114 S. Detroit, Tulsa, OK, offers a pint night celebration of beers you may not know of yet. Andolinis has taken great care in pairing their Hoboken pizza featuring sliced meatballs, marinara and fresh ricotta with Revival Red Ale. The Hoboken will be available by-the-slice during the event.
Revival Red Ale is an American Red Ale that pays homage to our great state of Oklahoma (the 46th state to join the Union). This sessionable ruby hued ale is perfectly suited to be enjoyed with the renewal that spring brings to the Red Dirt State each year. A balanced blend of six malts gives this ale a medium body and a savory malt base.  Chinook and Cascade hops shape a wonderful citrusy hop profile and the addition of Centennial dry-hops enhances the fruity aroma. The result is a revival for your taste buds.

The packaging for Revival Red Ale is similar to the original flag of the state of Oklahoma, adopted in 1911 and later abandoned in the 1920’s during the Red Scare. Coincidentally, Bar 46 uses the original flag echoing a revival of the 46th state to join the Union’s history. 2017 marks the seventh year that Marshall has released its popular spring seasonal. Revival Red Ale will be available in 12 ounce bottles and six packs at liquor stores, restaurants, and bars across the state of Arkansas and Oklahoma beginning February 23, 2017. The spring seasonal will replace Big Jamoke Porter, Marshall’s winter seasonal, on draft at a limited number of locations across Arkansas, Kansas and Oklahoma.

Marshall Brewing Company began offering beer commercially in May of 2008 ushering in a new era of Tulsa brewing. Employing a production model, Marshall Brewing Company focuses on handcrafting full strength ales and lagers.


Wes Alexander, Director of Sales
Marshall Brewing Company
Ph: (918) 740-1434

Marshall brews Oatmeal IPA to commemorate USS Tulsa

Marshall Brewing Company
“Brewed in America, Influenced by the World”


Tulsa, Oklahoma – February 6, 2017 – Tulsa’s first production brewery, Marshall Brewing Company, has brewed an Oatmeal IPA to commemorate the February 11th commissioning of the USS Tulsa on the grounds of Austal USA in Mobile, AL. A Tulsa based celebration is planned at 3:00 p.m., February 11 at Roosevelt’s, 1551 E. 15th. The event will feature the inaugural offering of USS Tulsa – Oatmeal IPA on draft and offer attendees the opportunity to mingle with Marshall Brewing team.

Marshall Brewing CEO and Brewmaster Eric Marshall will be on hand in Mobile for the commissioning ceremony. “I am humbled that friend to Marshall Brewing and ship’s Sponsor and Commissioning Committee co-chair, former Tulsa Mayor Kathy Taylor asked us to brew a beer celebrating the USS Tulsa. We are proud to help spread the word of the USS Tulsa throughout our community,” explained Marshall.

USS Tulsa Oatmeal IPA

This newfangled IPA was brewed to commemorate the christening of the USS Tulsa. Modern hops Citra, Galaxy, Nelson Sauvin and Topaz combine to offer notes of dark fruit, citrus, passionfruit and peach. While the hops provide a strong pleasing aroma, they offer far less bitterness than West Coast IPA styles. Oatmeal is added during the brewing process to add depth and mouthfeel to the USS Tulsa making her agile yet formidable. Alcohol by volume (ABV) checks in at 6.2% while the International Bittering Units (IBU) are measured at a reasonable 70.

Marshall Brewing Company began offering beer commercially in May of 2008 ushering in a new era of Tulsa brewing. Employing a production model, Marshall Brewing Company focuses on handcrafting full strength ales and lagers.


Wes Alexander, Director of Sales
Marshall Brewing Company
Ph: (918) 740-1434

Barleywine, Made for Memorable Meals

screen-shot-2016-11-17-at-9-37-40-amWriters Note: This blog is not intended to invite cooler weather, snow, ice or any of the other unpleasantries that winter brings.

It’s 75 degrees and feels warmer than that in full sun on November the 15th in Tulsa, OK. I settled into to my favorite chair to write about what I think might be the quintessential beverage for the Thanksgiving table. Got my coffee, iced, and the air-conditioning set to a negotiated 72 degrees.

You may recall that last week we released the newest beer in our barrel-aged series, Barleywine Ale. (Eric finally let me name a beer!) The backstory for Barleywine Ale is that we had been discussing styles of beer to age in our bourbon casks directly after aging Black Dolphin Stout. Typically, a cask gives up the most robust flavor and strong oak tannin with its first use. The second use yields mellow, soft, sweet oak tannin and the lighter side of the original spirit. We discussed our desire to offer the casks a malt forward style that would develop depth and nuance with the second use cask. After debating between Scottish styles and Barleywines, we arrived at the idea that excited everyone collectively, an American Barleywine.

Barleywines hail from England, and though stories vary, the concept is that brewers of yore used a technique known as Parti-gyle, whereby a single mash was used to produce several beer styles. The earliest runnings would produce the most robust and alcoholic beers while subsequent runnings produced increasing less intensity. The first running was often aged by brewers and released during winter months and associated with holidays. Other stories detail English brewers desire to attract drinkers from the nationally beloved French Claret. Could this be the reason brewers declare the first runnings a Barleywine?

To be clear, Barleywines are beer. They do offer complexity, vinous character, and age well in a similar fashion to their grape fermented cousins. In modern times, the Parti-gyle system is used less, and especially in American craft beer, complex recipes are concocted to produce the brewers interpretation of a single style. American Barleywines reflect the American respect for traditional styles while pushing the boundaries of that style while using American ingredients, particularly hops and yeast.

Our Barleywine Ale, is a blend of rich malts and the well-known American Centennial and Chinook hops. Back in February, Barleywine Ale moved from fermentation to bourbon casks that had previously held Black Dolphin Stout. Nine months later, our cellar tasting panel approved the move from cask to bottle and keg. The result is perhaps the most complex beer we have released to date.

Beer for Thanksgiving?

Did you know that the Pilgrims were forced to stop at Plymouth Rock because they had run out of beer? Beer was a main form of sustenance on the open sea in the days of Columbus. It was caloric and kept the crew hydrated as sea water could not be consumed. Read more HERE. Those early settlers would have no doubt sought to brew beer once landed, making it plausible that beer was part of the first Thanksgiving. But beer, and in particular the beers of fall and winter, have much more reason to be at the table than purely historic connection.barleywine-beauty-shot

Without boring you with the details of malting and brewing, beers that are copper to dark in color obtain their color from the roasting/kilning of malted barley. That process, similar to roasting coffee beans, caramelizes the natural plant sugars on the exterior of the barley creating color, but more importantly flavor. Barleywine Ale gets its rich malt flavor from the use of Maris Otter and other specialty malts. These malts are lightly roasted creating honey, toffee, and other lightly toasted flavors. Similarly, when meats, for instance the Thanksgiving Turkey, are roasted, the resulting Mailliard reaction or browning of the meat caramelizes the sugars in the protein creating desirable flavor. Roasted meats are a natural pair with beers that have a roasted malt flavor profile.

However, the pairing doesn’t end with the turkey. Most of the common American side dishes at Thanksgiving deal in both richness and sweetness. Candied yams, stuffing, sweet potato pie – each of these dishes have strong profiles based on caramelization making them an excellent pair with Barleywine Ale and other similar malt-forward beers.

Theory of Pairing

Let’s take a more in-depth look at flavor profiles for pairing food and beer to include ingredients and technique.

Stuffing – We know stuffing to be rich in flavor. How are the flavors built? Most American recipes have the same similar components:stuffing

Sautéed Onion: While cooking the onions, water is evaporated concentrating flavor while browning caramelizes natural plant sugars.

Bread: Bread is dried then toasted concentrating flavor and developing richness and malty flavor. Note – Beer and bread essentially have the same ingredients, just different portions.

Sage: Sage provides the distinctive aroma and balance to the bread and sweetness of other ingredients. Similarly, hops play the same role in beer developing aroma and balancing sweetness.

Giblets/Sausage: Meat is browned to add more rich flavor to intensify and add body to the stuffing.

Combining the above ingredients results in a stuffing that is a balance of sweet and savory, rich and filling.

Barleywine: Rich malts are combined with American hops for balance. The result is a full bodied and complex ale with sweetness, the nuance of light oak tannin, and a kiss of the sweeter side of bourbon such as brown sugar and vanilla. Centennial and Chinook hops balance the sweetness to create an almost dry finish.

As you can see, not only are some of the ingredients treated similarly in the malting/cooking process, some of the ideology behind combining ingredients is the same. Heck, in this bloggers opinion, you could probably substitute some of the liquid in the stuffing with Barleywine Ale to further intensify flavors and fortify the pairing.

So long before I sat down with a laptop and an iced coffee, the idea of Barleywine at the holidays was well in place. Whether the historical notion of beer being served at the first Thanksgiving, the idea of Barleywines being available at the holidays, or the similarities of cooking and brewing inspire you, we hope that you will include beer in your holiday feast.

One final thought, the thriving craft beer industry is proof that the American dream is alive. As you celebrate, give thanks that small, local businesses offer opportunity, selection, and hope for a bright future for this great country.

Happy Thanksgiving from your friends at Marshall Brewing!
About the Blogger: Wes Alexander is the self proclaimed resident food expert at Marshall Brewing. By day, Wes is the Director of Sales & Marketing at Marshall, but in his spare time his passion is preparing food for family and friends. Having attended well over 100 beer dinners, Wes proudly brags, “Can you believe this is my job?”

M A R S H T O B E R F E S T !



Marshall Celebrates German Heritage with Marshtoberfest October 1st

Tulsa, OK – September 22, 2016 – Marshall Brewing Company, lead by German-trained brewmaster Eric Marshall, will host a celebration of German-style bier, food and music at the brewery Ocotber 1, 2016 from 12 to 6 pm. Marshtoberfest, 618 S. Wheeling Ave., Tulsa, OK, will feature German fare from Fassler Hall, traditional German music from local musicians David & Ken, and a host of traditional German-style beers to inlude Dunkel Lager, Klaus Hefeweizen and Oktoberfest Lager.

Eric Marshall a fourth generation Tulsan with a degree in International Business and German language from the University of Tulsa. Eric left Tulsa in 2004 to study the art of brewing in Munich, Germany where he was awarded the prestigious International Diploma in Brewing Technology from the World Brewing Academy. He apprenticed in multiple breweries throughout Germany and served as a brewer at the Victory Brewing Company in Downingtown, Pennsylvania.

In 2007, Eric returned to Tulsa to begin laying the groundwork for his own brewery. Marshall Brewing Company, Tulsa’s first production craft microbrewery, which began operations in spring 2008. “Before we opened Marshall Brewing in 2008, I knew that we would offer some traditional German-style beers. Truthfully, I brewed the Old Pavilion Pilsner and Oktoberfest Lagers so I could enjoy fresh lager,” explains brewmaster Eric Marshall.

German-style Draft Offerings:

Dunkel Lager
Kölsch Ale
Klaus Hefeweizen
Oktoberfest Lager
Old Pavilion Pilsner

Each of these beers is brewed with 100% German malt, hops and yeast.

Highlighted Beer:

Klaus Hefeweizen
Klaus is a German-style Hefeweizen named for the patriarch of Brewmaster Eric Marshall’s host family while studying and apprenticing in Germany. A creamy head offers aromas of banana and bubblegum created by the traditional German ale yeast used during fermentation. This yeast is left in the beer to both provide flavor and the cloudiness typical of a German-style wheat beer. Following the aroma, Klaus features a medium body and a light sweetness on the palate to create a refreshing and effervescent session beer.

Marshall Brewing Company began offering beer commercially in May of 2008 ushering in a new era of Tulsa brewing. Employing a production model, Marshall Brewing Company focuses on handcrafting full strength ales and lagers.

August Plaza Beer Walk Benefiting Local Elementary





Now that #SB424 is in effect, it’s time to use our FB for another worthy cause. Join us tonight at August Plaza Beer Walk in Oklahoma City’s Plaza District from 6-10 PM. Marshall Brewing is proud to be the featured brewery of the August Beer Walk.

The Plaza Beer Walk is about more than just beer. It’s about community. You’ll have opportunities along the way to donate to help this quarter’s school, Eugene Field Elementary School. In addition to the percentage of Featured Beer sales and the cash donation jars, we’ll also have school supply donation boxes at each stop: pencils, tissues, sanitizer, copy paper – just bring in any items you want to donate, and we’ll get them in the right hands!

Let’s join together and support our local schools with the same enthusiasm and dedication we showed supporting #SB424. Cheers!

Beer Stops:

Empire Slice House – Arrowhead Pale Ale – Old Pavilion Pilsner

The Mule – Atlas IPA – Oktoberfest Lager

Oak & Ore: Black Dolphin Stout – Dunkel Lager – Kolsch – This Machine IPA

Saints – Atlas IPA – Sundown Wheat