POSTPONED:2017 Kendall Whittier Beautification – Sequoyah Elementary Service Project


With regret, we must postpone our planned service project at Sequoyah Elementary. Due to torrential rain the area is too saturated for any meaningful work to take place. We will re-schedule.


Sequoyah Elementary School, located at 724 N. Birmingham Avenue, Tulsa, OK, was founded in 1927 to serve the Kendall Whittier neighborhood. The early day elementary school was located at 3441 E. Archer St., and through the diligence of Dianna Potts, School Operations Manager, obtained a grant to build a teaching garden. Shortly after the garden was installed, through consolidation, Sequoyah was re-located to its current location, the former home of Cleveland Middle School.

While consolidation was good for the district, it was disappointing to lose the teaching garden. Undeterred, Potts, moved a every bit of the garden she could salvage to a courtyard area at the new location. She rebuilt the garden by herself installing crushed granite at the base of each raised bed to insure proper drainage. However, manpower, money and time have all been constraints to the project getting fully back on track.

The Project

Monarch Butterfly Garden and Waystation

Immediately before entering the fenced teaching garden, an area exists that Diana Potts envisions as being planted with Milkweed and thriving with the beautiful Monarch butterfly. Potts has approval once the area is planted for the location to be an official Monarch Waystation.

The area currently needs weeding, general cleanup and to have its soil turned before students can plant already on-hand Milkweed seeds.

Teaching Garden

“When asked where tomatoes come from, most kids indicate the grocery store,” explained Potts.

Thanks to Potts efforts to save the Teaching Garden from the previous location, ten raised beds are in place. A potting bench, deck, and outdoor tables also occupy the space that she sees in the future being used for outdoor teaching. The entire area is in need of a good cleanup. The beds need to be weeded and turned in preparation for student plantings.



As part of our inaugural Earth Day Celebration, we seek your help in undertaking the Sequoyah Teaching Garden Project. The current struggles of our state’s public education system have been well documented. It’s time for us as caring Oklahomans to take action at the community level. Any and all augmentation to our system shows teachers and students that we care about them, and want to support the mission of improving and enriching the lives of children.

Marshall Brewing will soon turn nine years old, and while many have asked over the years why we chose to operate our brewery and build our brand in a state slow to embrace modernization of alcohol laws, our response has always been “THIS IS HOME.” Our success, has been built on the care of Oklahomans who have championed our cause, become brand ambassadors, and supported with unyielding loyalty. In short, this community cares!

Please Help – Many Hands Make Light Work

We ask that you help us in our mission to give back to our community through volunteering for the Sequoyah Teaching Garden Service Project. We are seeking any able bodied folks capable of donating a few hours of their time to get the Monarch Garden & Waystation project moving forward, and prepping the Teaching Garden for students to plant.
Please send an email to to volunteer.

Date: Earth Day! April 22, 2017

Time: 9:00 AM – 12:00 PM

Location: Sequoyah Elementary, 724 N. Birmingham Ave., Tulsa, OK

Things to Bring:

Drinking Water
Leaf Rakes
Trash Bags

We will meet at Sequoyah at 9:00 AM, but will take whatever time you have to donate. Our celebration of Earth Day at the brewery begins at noon. Thank you for your interest in helping make our community a bit brighter. Cheers!

Celebrate Earth Day at Marshall Brewing!

2017 Inaugural Earth Day Celebration – Saturday, April 22, 2017 – 12:00 – 6:00 PM

Help us celebrate the bounty of water, barley, hops and yeast that mother earth provides!

Did you know?
Our brewery recycles 90% of our dry waste.
We donate our spent grain to a local rancher.

These are just practices that are at the core of our commitment to responsibly operating our brewery with respect for the earth. Join us for our inaugural celebration of our love for Mother Earth. As part of the celebration, we will untake a beautification of our neighborhood, Kendall Whittier Main Street. Groups will leave from the brewery for designated locations to clean and beautify the neighborhood.

As is always part of our Tap Room gatherings, we will feature…

Local Beer, Local Food & Local Music

Local Beer – Look for special offerings from our brewing team to please a wide variety of palates.

Local Food – Our friends at VegHead Food Truck will be on hand offering delicious meals.

Local Music – CROW will be live in the brew house.

Ride Your Bike
Our brewery is bike friendly and located conveniently just a few blocks from the Midland Valley Bike Trail. We offer a bike rack for convenient and safe parking.

Bring Your Dog
Marshall Brewing is dog friendly and can offer water bowls to keep our four legged friends cool. Please keep your pet on a leash.

Kendall Whittier Beautification
If you are interested in participating in the neighborhood beautification and clean-up please send an email to

Brewery Tours
Free brewery tours will be offered on a first come, first served basis.

Making Mr. Fig


***Spoiler Alert

This concept started over a beer with Chef Trey Winkle and is part of an ongoing culinary beer conversation. That is all I can disclose at present
What is a fig anyway?

Figs are the fruit (technically not a fruit) born by an ancient flowering tree in the same family as the Mulberry tree. Humans have been consuming figs for as long as beer has been fermented, approximately 10,000 years. Figs are described as offering a rich sweet flavor similar to dark tropical fruit. Some historians say the discovery of figs pre-date the planting of barley, but both contributed to humans changing their nomadic hunting and gathering ways and settling down to found agrian based villages. Yes, beer and figs saved the world and as such, deserve to dance together to the delight of drinkers.


I acquired 2 1/2 lbs of Turkish dried figs through a local grocery purveyor. The figs were then stemmed and quartered before being rehydrated in water. The freshly hydrate his were then processed at 175 degrees F for 15 minutes. The resulting processed figs we then pureed before being added directly to a “pin” of cask-conditioned American Amber Ale. 24 hours of contact for fig and beer yield a mild jammy sweetness and a dry finish. Here’s to hoping you enjoy figs in your beer!


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.