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October 17, 2002 - Image 17

Resource type:
The Michigan Daily, 2002-10-17

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10B - The Michigan Daily - Weekend Magazine - Thursday, October 17, 2002

The Michigan Daily- Weekend Magazine -

Leopold's expands its niche

By David Ende
Weekend Food and Drink Critic
Todd Leopold graduated from
Georgetown University with philoso-
phy and literature degrees, but took a
decidedly different course of study for
graduate school.
~ Eschewing a masters, Leopold went to
the Siebel Institute of Technology in
Chicago, where he learned to brew beer.
That led to further study at the Doemen's
Brewer's Academy in Munich, Germany,
and an apprenticeship in the same city.

"I get crap all the time from my par-
ents:' the 32-year-old brewmaster says.
Leopold and his brother, 34-year-old
Scott Leopold, opened Leopold Bros.
Brewery (523 S. Main St.) in 1999.
The establishment is unique in purport-
ing to be the world's only ecologically
sustainable brewery, offering beers
brewed only from organic materials
imported from Germany. (Ecologist
Aldo Leopold is a distant relative of
the brothers.) But Todd downplays the
organic aspect of the brewery.
"It seems people don't really care that

much, but we do it anyways. It's the right
thing to do," Todd says.
In any case, it would be unfair to sug-
gest the appeal of Leopold Bros. lies sole-
ly in the owners' commitment to being
forward-thinking. The space itself is com-
fortable, (Leopold's is by far the easiest
bar on campus in which to strike up a
conversation with someone you've never
met) with the bulk of the seating being
long, picnic-style tables. Most of the fur-
niture is used; a few couches in the mid-
dle of the room give the bar an
atmosphere of being in a really big living
room. There is an outdoor beer garden
with plants the Leopolds grew. They
stocked the jukebox themselves, and it
was Todd's idea to offer board games.
"People light up when they see a game
they haven't seen in 10 years,"he says.
Theme nights, ranging from movies on
Mondays to flip night - guess the coin
toss correctly and get half off your beer
- on Thursdays, also keep people com-
ing back. And there's beer. Really good
beer. The kind most people don't know
they like until they've tried it.
"Unfiltered lagers are disappearing in
Germany, let alone America. There's
nothing like it," Todd says. "We started
bottling a few months ago. We just started
offering our stuff to restaurants this
Leopold's experienced its busiest day
to date Saturday and Todd has plans to

Bill Res, General Manager of Cottage Inn, presents

- V.

Stop by on Thursday nights for half off night (assuming you can call the coin toss).


introduce a new beer, a golden lager
intended for service in restaurants, at the
end of the month.
"I'm here about 80 hours a week. I'm
the only one who does the brewing....
It's a fairly technical process, and I won't
be letting anybody else do it for a long
time," Todd says.
People he graduated with at the Siebel
Institute are now brewers for Budweiser,
Heineken and other manufacturers. Com-
puters and analytical lab equipment meas-
ure whether beer is ready in such settings,
at Leopold Bros., you have to trust Todd.
"It's all experience. You taste the raw
' ~'

materials, you taste the beer, you taste the
water," he says.
Building that trust might be the tough-
est part.
Michigan is "a very blue collar state,
and it's hard to get people away from
Budweiser. It's too bad, you see a lot of
people just getting suckered by mass mar-
keting. ... It's definitely targeted to the
college kids."
After a discussion on how lagers differ
from other types of beers (they are heav-
ier and brewed at a lower temperature) the
conversation returns to the ecological side
of Leopold's.
"Everything here is sustainable,"
Todd says.
The bar is constructed from old doors
and the tables, some bearing scorch marks
under the finish, were castoffs from nearby
Fingerle Lumber after a fire there.
See LEOPOLDS, Page 11B

T M N 0 HA
1 oz. flour and seasoning
1 oz. olive oil
1 6 oz. chicken breast
1 oz. scallions
1 oz. mushrooms
1 oz. fresh parsley
2 oz. Marsala wine
1 oz. fresh garlic
1 oz. butter
2 oz. chicken stock
4 oz. angel hair pasta
optional: lemon
Lightly flatten one 6 oz. chicken breast.
Cover both sides with flour and seasoning.
Just Cut It
304 112 State
By Appointment

Heat a pan on the stove and add 1 oz.
olive oil. Toss in your chicken breast and
cook until brown on both sides.
Cut into your chicken at its thickest
point to ensure it is fully cooked. .
Add mushrooms, scallions, garlic, but-
ter and chicken stock to your pan.
Let this simmer for one minute and add
2 oz. of Marsala wine.
Let this cook and reduce for about 3
Heat up 4 oz. of angel hair pasta and
toss it with 1 oz. garlic, butter and fresh
parsley. This should be served as a side
dish to complement and enhance the flavor
of your chicken. To garnish the chicken,
add a lemon crown.
Your marsala is now ready to be served.
We suggest a nice Merlot or Cabernet with
this dish.

It's more than just pizza.

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To U-M Students, past and
Subject: Abuses of power
From: Jan Schlain


I am preparing a story for the Ann Arbor Observer about
abuses of power by U-M faculty and staff. If you feel you may
have been exploited by a professor or staff person, I'd like to
hear from you.
Exploitation may include being asked or compelled to do
anything that seems inappropriate or unethical - from personal
chores to an unwanted sexual relationship.
I would like to hear your story in whatever


way you are most comfortable telling it.

Write to:
Observer Classifieds
Attn: Jan Schlain
201 Catherine Street
Ann Arbor, MI 48104

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