Helper Beer, Carbon County’s acclaimed brewery, joins forces with Franck’s for a one-night beer pairing dinner on August 24. Featuring four courses and expertly matched brews, this event brings small-town craft to a fine dining table.
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Helper Beer is Carbon County’s very own brewery, making world-class beer and serving terrific pizza at their Helper brewpub.
If you’d like to enjoy Helper brews with someone a bit more refined than pizza, the folks at Franck’s restaurant have you covered. On August 24, 2025 at 6:00 pm Franck’s will host a special beer pairing dinner featuring Helper Beer.
The cost is $130 for food and beer or $115 for food only.
Here is a look at the innovative beer pairing menu and brews.
Utah’s craft whiskey scene is shaped by more than grain, yeast, and time. The state’s dry climate plays an unusually powerful role in how spirits age, intensifying the relationship between whiskey and the barrels that hold it.
Low humidity accelerates evaporation during aging, often claiming 14–18 percent of a barrel’s contents as the “angel’s share.” Unlike more humid regions where alcohol evaporates faster, Utah barrels tend to lose more water, concentrating flavor and driving proof upward over time. That accelerated interaction pulls sugars, tannins, and spice from the wood more quickly, creating whiskeys that often taste older and more structured than their age statements suggest.
To understand how Utah distillers are deliberately harnessing climate, char, and finishing barrels to shape flavor, two producers at the forefront of that experimentation — Sugar House Distillery and Spirits of the Wasatch — shared how barrel choices influence everything from sweetness and spice to texture and proof.
*The remainder of this article is available to Utah Stories subscribers and includes in-depth reporting from Utah distillers on barrel selection, aging techniques, and experimental finishes.
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