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 week." Leopold's experienced its busiest day to date Saturday and Todd has plans to SECRETS OF THE PROS Bill Res, General Manager of Cottage Inn, presents COTTAGE INN'S CHICKEN MARSALA - V. FRANK PAYNE/Daily Stop by on Thursday nights for half off night (assuming you can call the coin toss). PUsT ALLERGY SUFFERERS WANTED FOR RESEARCH STUDY! 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 512 E.William St. -- T M N 0 HA INGREDIENTS 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 INSTRUCTIONS Lightly flatten one 6 oz. chicken breast. Cover both sides with flour and seasoning. Just Cut It 304 112 State By Appointment 668-9329 www.cacolaarbers.com 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 minutes. 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. 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ERY _ (near Staium & Lierty) nM ST Stadym NASH WSAIU open 7 6days a week chuan, Hunan & darin Specialties -in or Carry-out e5 12/15/02 validi with any r offer M-Th 11:30-10 Fri& Sat 11:30-11, Sun 12-11 Last Half-Hour Carry-Out Only C fl/is tcf,^. - 10pm - 1 0pm - 12am X10 YU U< Z cu : (CA Bi C W Sun Sam t 7 Across from Nickes arcade ... stop by before or after the game! To U-M Students, past and Subject: Abuses of power From: Jan Schlain present 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 I way you are most comfortable telling it. Write to: Observer Classifieds Attn: Jan Schlain 201 Catherine Street Ann Arbor, MI 48104