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Biking, Beer, and Bratsbiking-beer-brats

 Kevin Nemeth


Of the many things I like about Billings, I want to focus on three today. For the last few days I have been biking to work. It’s a good ride of about seven miles each way. Most of it is on a trail system – first the Kiwanis trail and then after a quick crossing of Airport Rd onto the Black Otter Trail. Finally, a white-knuckle downhill on 27th from the airport to MSUB finishes the trip in. The climb up to the Rims from either way really gets my heart pumping, but once on top, the views make the effort worthwhile. There is something about looking over the Yellowstone River or the view of the city with the Beartooth Mountains gleaming in the background that I will never tire of seeing.


After getting home and consuming about a half-gallon of water to cool down, I will likely indulge in a frosty beverage or two. I have a Porter that was a left over from the beer made by the Craft Brewing and Fermentation program students that has my name on it. I had an opportunity to try a sample at an earlier time so I know it’s delicious. On the other hand, my wife and I might head down to one of our many brewpubs in town. It’s fun to grab a pint and sit outside on these nice spring days. Since we don’t have a brewery in the Heights (hint, hint) we’ll hit one of the great existing pubs.


When we get back home, I plan to throw some brats on the grill. Not one of the boring national brands made in some factory in the mid-west, but one of the house-made specialty sausages made at Lucky’s.  I am partial to the chicken-feta-spinach, but all of their choices in either chicken or pork are delicious. Topped with spicy mustard and onions, tough to beat.

So if you want to be healthy and support our local businesses I highly suggest you dig out your bike for a ride, quaff a fine craft brew, and enjoy a local, house-made brat.