They say behind every successful small business is a family. That is both figuratively and literally the case for the Boring Rose Brewing Company. The business is owned by four family members - husband and wife Bill and Paula Rose, and their son Billy and his wife Jamie (maiden name Boring) Rose. In addition to the familial link between the owners, the brewing company employs a host of varied Rose and Boring family members, who all lend their unique talents and skills. Jamie's father, Matt Boring, utilized his construction and electrical abilities to build the greenhouse and brewery. Jamie's twin sister, Kenzie Boring, lends her green thumb and environmental knowledge as the brewery and nursery assistant. Joey Rose, the second of the three Rose children, has an eye for design and works alongside Alex Underwood to create the logos, graphics, and murals that adorn the Boring Rose brand and brewery. Katie Rose, the youngest of the Rose children, is a singer/songwriter who can be found performing at the Boring Rose taproom. Suffice it to say, their website summarizes it perfectly when they state that they are, 'the perfect blend of beer, plants, and family!’
When you read the unique and varied biographies of the owners, it certainly seems like creating a nursery, brewery, and restaurant was in the cards - if not specifically designed for them. Bill grew up on a ranch where he harvested barley, wheat, and oats. He went on to lead a career in executive technology management positions, which would ultimately arm him with a particular business savvy. Paula grew up with a similar love of nature, as her family spent quality time exploring the outdoors. She has worked as a community liaison, art teacher, and digital designer, allowing her to lend her creative flair to the family business. Billy grew vegetables in his childhood and ultimately earned his degree in horticulture. He now considers himself a 'plant nerd,' which makes him the perfect match for his wife, Jamie. Jamie grew up raising prize-winning 4H goats, earned her degree in biology, and was the Greenhouse Manager for Habitat Horticulture. If you were looking for an 'A-team' for cultivating a local nursery and brewery, you'd be hard-pressed to find better candidates.
So, with this unique combination of ingredients (family ties, experience, and expertise), how does the Boring Rose blend taste? Scanning the Yelp reviews, adjectives like ‘unique,’ ‘fun,’ and ‘friendly’ appear with discernible frequency. Patrons enjoy the artfully curated plant shop, the selection of traditional, time-tested beer and adventurous, unique seasonals, the lively entertainment, and the relaxed, conversational atmosphere. And being as multi-faceted and unique as it is, you might think Boring Rose would be content just to maintain the status quo. But they are oriented toward continual growth and opportunity; they're currently working on an IPA collaboration with the Pink Boots Society, an organization that supports women brewers, that'll be released for International Women's Day. For St. Patrick's Day, they'll release an Irish Red Ale with Lions of the North, a local Irish band. They also plan to hold a variety of workshops in the coming spring and summer months, with subjects ranging from charcuterie to succulent wreaths. So come down to Boring Rose one of these nights to play trivia, listen to live music, drink great local beer, converse with friends, and marvel at the beauty of nature - you'll feel just like family.
Boring Rose Charcuterie 101
Boring Rose will be holding charcuterie workshops this upcoming Easter and Mother’s Day. You'll get a step-by-step tutorial with a seasonal twist on the art of charcuterie. In the meantime, below is a simple recipe you can assemble and enjoy at home. The recommended Boring Rose pairings are detailed below.
Serves: 6-8
Preparation Time: 30-60 min
Ingredients:
Variety of cheeses: We recommend one soft cheese, one hard cheese, and one mild cheese.
- Brie pairs well with the Dragon Point IPA, El Dorado Hills IPA
- Gouda with the Latrobe Lager, Lost Horizon Hazy, and White Rock Weizen
- Aged White Cheddar and Manchego with the Latrobe Lager, Stampede Stout, Lover’s Leap Stout, Banbury Cross, and French Creek Saison
Variety of cured meats:
- Salami (peppered and/or plain) pairs well with the Prairie City Pale Ale and Clarksville Kolsch
- Prosciutto pairs with the Pacific Crest Pilsner, Fest
- Soppressata with the Stampede Stout, Lover’s Leap Stout, Banbury Cross, and French Creek Saison
Seasonal Fruits: Green, red, or black grapes, blueberries, and strawberries
A variety of dried fruits and nuts: Dried apricots and figs, salted nuts, or honey nuts
Savory accouterments: Olives and other pickled vegetables
Sweet accouterments: Yogurt pretzels and chocolates
Crackers
Sourdough/French baguette slices
Directions:
Place cheeses (cut into cubes, triangles, etc.) and cured meats (formed into roses, fans, and ribbons) on the charcuterie board in an aesthetically pleasing arrangement. Add small containers of olives and nuts. Arrange groupings of fruits, pretzels, and chocolates around the cheeses and meats. For the best visual impact, group by color and type. Complete your board with various dried fruits, crackers, and baguettes.
