Thursday, May 25, 2017
Summer is coming and with it the packed beer calendar of the season. There will be the Boulder Sour Fest, the Colorado Brewers Rendezvous in Salida and numerous weekend-long anniversary parties, all attracting scores of beer drinkers converging on one location and tasting freely.
But while these large gatherings most certainly have their place in Colorado, a couple of recent events have pointed out the subtle joy of smaller, sometimes calmer and more focused gatherings as well. And it's well worth not only praising them but asking industry folks if they wouldn't consider doing some more similar things in the future.
First, I have to give lauds to Strange Craft Beer's seventh anniversary party this past weekend — a "backyard BBQ" in the space right behind the Denver brewery featuring 10 breweries pouring their wares and ubiquitous Strange owner Tim Myers carving up a pig and serving it to guests. There wasn't a bevy of experimental beers, save for the Wit's End whiskey-barrel-aged coffee stout, but there was a contained area where folks could mingle, brewers could talk to people without rushing their pours and patrons could try something from every brewery and still drive home.
Festivals often try to cram as many breweries as they can into a tight space, creating numerous options for drinkers but sometimes long lines and cantankerous crowds jostling to fine each other or their favorite beers. A smaller festival like this was great for its simplicity, the general good feel that it helped to create and the ease with which families could enjoy things and let their kids play without fearing they'd get lost in the crowd.
On a very different note, I had the opportunity a few months ago to be a judge at Beer Fight Club, one of the more clever ideas to come down the event pie in a while locally. The idea is simple: Invite eight breweries to bring a beer of their choosing, sell tickets to a crowd that can sample them all and vote in a head-to-head-bracket-style format on which they like best and crown a winner. It's so simple, in fact, that it's almost shocking that no one thought of the idea before organizers Jeff Flood and Adam Schell did.
What makes this flow so well is the idea of asking attendees to think about their beers and really consider what they like and don't like. It spurs conversation between people who formerly were complete strangers, and it spurs brewers to bring their best stuff to an event rather than a barrel of what they have sitting around the brewery. The third version of Beer Fight Club just happened last weekend, and another is slated for the coming months.
Denver's beer scene has grown and diversified so much that its beer-event scene should too. And kudos go to those folks who are offering just a little something different to keep beer drinkers of all stripes looking forward to what they have to offer.
Tuesday, May 23, 2017
If hazy, fruit-forward India pale ales now represent the taste of New England much the way that bitter, piny IPAs are the calling card of the Northwest, it seems only fair that there should be a beer indicative of the rising craft-beer scene in the South. And Lazy Magnolia Brewing just may have hit that regional style on the head.
Mississippi's first craft brewery began distribution in March to Colorado through Bub's Beverage, making it the 19th state to carry beers like its Southern Hospitality IPA, Southern Pecan nut brown ale and Jeff Stout, a sweet-potato cream stout. And while none of these offerings will bowl you over with their tastes, they do stand as a great example of the kind of beer that is being made in a place where relaxing on the porch after a hot day demands a thirst quencher more than something that will challenge your palate with complexity.
Southern Hospitality is the poster child for this neophyte style. Coming in at just 60 IBUs, it presents you with a medium body and one taste: lighter pine hops that offer a mouth-wide feel but little bitterness. It is mellow, unobtrusive and surprisingly easy to drink. You probably couldn't pick it out of a crowd of 10 IPAs, but you're also not likely to want to put it down.
Jeff Stout has similar character, despite a list of additives that makes it sound like something that sprang from a fermenter at Dogfish Head. The sweet potato isn't readily apparent, and in some ways the cream fades into the background as well. What you're left with is a lightly but well-roasted feel to a lighter body that makes this stout smooth, smooth, smooth. Again, you may not seek it out, but you won't push it away.
Southern Pecan is the beer that grabbed national attention for Lazy Magnolia when it first appeared at the Great American Beer Festival more than a decade ago. At just 16 IBUs, this is a decidedly English-style brown ale rather than a hoppy American version of the genre, and the pecan pack a sweet tone that lightens the body somewhat but doesn't make you think you're siphoning a pie. It's an almost minimalist addition but one that soothes and pleases.
Having lived in Arkansas and South Carolina from 1995 through 2000, I remember a time when the beer options in the South involved an array of light beers and maybe a pale ale if you could find a bold retailer to bring it into the state. The culture will never be one of fierce hops or pucker-inducing open-fermentation creations. As such, Lazy Magnolia may seem almost a bit light for the Colorado drinker. But on a hot day when ease of a beer trumps the newest and boldest flavors, these beers may be just what you want for a change.
Wednesday, May 17, 2017
Beer events really can sneak up on you these days. Like American Craft Beer Week. Yes, the week that began Monday and runs through Sunday.
Some of you may be up to date on this celebration and may already have begun scratching events off your check list. But for those of you who, hypothetically, may be recovering from covering the brutal final month of the Colorado Legislature, haven't written a blog since early April and are just now waking up to the idea that you need to get out and enjoy the flurry of activities this week, here's a small checklist of things to do.
• There are lots of beer-food pairings going on this week. But Joyride Brewing's 7 p.m. tasting with MouCo Cheese not only puts good beer with a great cheese company; at $15 a head, it's also one of the most affordable cheese pairings you will find.
• Cigar City ends its four-day celebration of launching in Colorado with an appropriate party at Star Bar, which has been slinging the Florida beer for years during the Great American Beer Festival. It's worth a stop between 8 and 10 p.m.
• Avery Brewing releases Reel Peel IPA, a tangerine IPA, at its Boulder County brewery starting at 11 a.m. before canning it in six-packs. I've largely resisted fruit-flavored IPAs as a fad that should go away soon. But if anyone is going to do this well, it's Avery.
• Strange Craft Beer releases its newest annual version of Dr. Strangelove Barleywine, one of the smoothest of its kind, at noon at the brewery.
• Durango's sextet of breweries have combined to produce a double IPA to mark the first-ever celebration of Colorado Public Lands Day. This seems a good reason to stop by any of the six breweries and try it out.
• At noon, Strange ends not just its ACBW celebrations but its 7th-anniversary celebration with a 10-brewery Backyard BBQ celebration at the brewery. For $35 at the door, this could be the bargain of the week.
• Also at noon, Westfax Brewing of Lakewood taps its Cilantro Lime Ale. I don't know that cilantro is a viable ingredient to add to beer. But then, I said the same thing about rosemary, habaneros and a whole lot of other ingredients and been proven wrong on that.
• At 1 p.m., Upslope Brewing is having a music festival complete with new beers at its Flatiron Park Brewery. That sounds Boulder-tastic.
Saturday, April 01, 2017
Walking into a bar or brewery in Salt Lake can be confusing - especially the first time you order a draft IPA, feel it's lacking body and then realize that nothing coming out of the taps tops 4 percent alcohol by volume, even if the bottled beer you order at the same location can be of any strength. But you'll get that pattern down a few beers in.
Once you've mastered the nuances of local alcohol law, there's a lot to like in Utah's capital city. Visiting there two weeks ago to watch my alma mater play in the NCAA tournament, I was pleased by the compact nature of its downtown, the proximity of several different breweries to major attractions and the long local beer lists I encountered even at sports bars. The scene as a whole is worth lauding.
Offerings from brewery to brewery and even among one brewery's portfolio were inconsistent (which, in truth, is not that much different than the Denver scene). But after a couple of days in which drinking was no less than a co-main activity, several things jumped out.
The stand-out brewery in Salt Lake is Red Rock Brewery, which was the 2007 Large Brewpub of the Year at the Great American Beer Festival. Its Lady Ga Gose, resplendent in its bright and lemony tartness with just the right amount of salt on the back taste, was a full-flavored treat even with its low ABV. And its Elphino Double IPA was one of the more complete hop bombs in the city, offering a big mouthful of grass and flowers, layered with a hint of a bitter bite and a fair cushion of malts.
Uinta Brewing's Detour Double IPA set an even higher standard for hop vehicles, seemingly assaulting your taste buds with a sticky, aggressive flavor that was slightly less than balanced but left a powerful aftertaste. But other offerings from the brewer varied wildly, from its much-hoppier-than-expected, refreshing 801 Pilsner to its terribly bland Ready Set Gose, which tasted more like a slightly kicky pilsner than a member of the sour family.
Wasatch Brewing, whose products are omnipresent on Salt Lake tap lists, also had more than one notable offering. Its Devastator Double Bock was one of the great surprises of the trip, pouring bold and smooth with an almost woody flavor but no residue of heavy alcohol in its 8 percent ABV body. And its Snap Down Header India Pale Lager was one of the perkier low-alcohol offerings in town, presenting a zing of hops in a light but enjoyable body.
Squatters Brewery also had a low-alcohol pleaser with its Apricot Hefeweizen, which was bright and decently fruited and, frankly, a perfect option for the 11 a.m pre-tailgate tasting. But its Hop Rising Double IPA was straight-out-of-the-early-2000s bitter without a lot of complexity. And its darker offerings, particularly Captain Bastard's Oatmeal Stout, were extremely light-bodied and forgettable.
Finally, I will admit that I didn't seek out Epic Brewing offerings, since they are as available in Denver as they are across Colorado's western border. But the two-state brewery's Session IPA may have been the most sharply hopped lower-alcohol beer in the city, a reminder that big flavor does not have to come from big booze.
Salt Lake isn't Denver, and it doesn't appear to have the same reserve of caution-be-damned brewers like Crooked Stave or Spangalang Brewery that seek to destroy taboos involving flavor experimentation. But its growing scene is filled with subtle gems, all of which bodes well for it to continue to expand and diversify in years to come.
Wednesday, March 29, 2017
It turns out that Collab Fest didn't need the beautiful setting of the luxury deck at Mile High to stand out as a festival. Moved this year to the National Western Complex, the celebration of breweries making beers together - roughly 180 auteurs combining on some 100 beers - was just as unique and relevant without the glitz factor of being able to look down upon the Broncos' field.
What's more, the types of beers that leaped off the page this year were different than in past years, moving beyond the sour and imperial barrel-aged combinations to a surprising number of very tasty concoctions that used unexpected ingredients. Attending the event left you excited about the creative flavors that remain largely untapped still in the sector.
Here, then, are a few things that stood out:
1) Comrade killed it.
In a festival marked by immense creativity, the best beer of the day - and best by a long stretch, for that matter - was Comrade Brewing's collaboration with Montana-based Uberbrew on Uberpower Triple IPA (pictured at right). Flowery and grassy, huge without a big alcohol taste, this dangerously smooth and flavorful beer was one of the greatest hop assaults that even a tried-and-true hophead has ever had in their mouth.
2) Simple pale ales stood out as well.
In some sense it's hard for a classic, lower-alcohol taste to find a niche among so much blustery boldness. But the Dog vs. Quail Pale Ale from Cannonball Creek Brewing and Hogshead Brewery (pictured at top) was fresh and bright with a lingering piny hop that accented its British, German and American ingredients. And the decision by the Colorado Brewers Guild board to offer a light, grassy pale ale with the moniker of Board's in Session was a surprisingly good and memorable one for the 11 collaborating breweries.
3) Some gimmick beers are worth drinking over and over again.
Lady Fingers, the tiramisu brown ale from Boulder Beer and New Holland Brewing was as sweet as you'd expect but also very approachable, and it seemed no odder on the palate than Boulder's best beer, its Shake Chocolate Porter. Meanwhile, the Corner Store imperial malt lager from Gravity Brewing and Kettlehouse Brewing was a high-quality hoppy beer, with big malts offering a proper base for the slightly boozy but more aggressively flowery hop bite.
4) Others were worth one taste.
5) Bread beer - the next great trend
Rye pretzels and German malts were the stand-out ingredients in Don't Kvass the Streams, a kvass-inspired German ale from Wit's End and Prost Brewing. And the sour rye taste was an astoundingly good complement to the beer base, rendering the creation both bready and slightly tart. In a market drenched with New England IPAs, I might run more quickly to efforts like this that produce new and exciting flavors.
6) Then again, sours aren't done yet.
TRVE cranked up the flavor profile with Slow Death, its whiskey-barrel-aged dark mixed-culture ale with cinnamon and lemon peel that it produced with Burial Beer Co. of Asheville. Complex and still drinkable, it reminded festival goers of how much room there remains in the sour sector that might seem saturated to some.
Thursday, March 23, 2017
Saturday marks the fourth Collaboration Fest, and the beers that will be served there only continue to get more nuanced and more adventurous. But since there are 180 breweries combining on roughly 100 beers at the event, it can be a bit overwhelming to decide even which direction you want to head when entering the National Western Complex for the show.
Consider this, then, a high-level sneak peak at the strangest, wildest, most wonderful combinations that will be poured at the Two Parts/Colorado Brewers Guild event. And if you haven't gotten your tickets for the mid-afternoon adventure of the palate yet, consider this your chance to decide if you want to buy them - or, frankly, if you can afford not to attend.
1) Ladyfingers - Boulder Beer and New Holland Brewing
Maybe you feel like you've tried a lot of desert-style beers in recent years, but there's a good chance you haven't drunk a tiramisu brown ale before, especially one made with New Holland's house vanilla extract. After Boulder's creation of Shake Chocolate Porter in 2013, one is wise not to turn away sweet beers that America's oldest craft brewery may offer.
2) Uberpower Triple IPA - Comrade Brewing and Uberbrew
The idea of drinking a triple IPA from Comrade Brewing is enticing enough on its own, given how the east Denver brewery is pushing the boundaries of hoppy beers. But combining its talents with the talents of the 2016 Small Brewery of the Year winner out of Montana bumps this up to irresistible.
3) Japance Off - Denver Beer and Altitude Chophouse and Brewery
Altitude's absence at the Big Beers, Belgians and Barleywines festival this year was a sad one, but one of the most clever small breweries in the Rocky Mountain West found another reason to come back to Colorado - and partner with a Denver beer maker that continues to up its game. This is a hybrid Japanese and French saison made with sake yeast and floral French hops. No word yet on whether it's a traditional Japanese saison or a new-age version ....
4) Corner Store - Gravity Brewing and KettleHouse Brewing
The Louisville and Montana breweries are offering up a dry hopped imperial malt liquor. Just let that description sink in. And then try to imagine the reaction of an OE 800 fan trying one.
5) Spiciest Memelord - Odd 13 Brewing and Kane Brewing
One might worry that a kettle sour could be lost on the taste buds with all of the double IPAs and imperial stouts that breweries will be rolling out. Then you realize that this is made with habanero and raspberry. Oh, and that it's Odd 13 working with a respected New Jersey brewer.
6) Chocolate Orange Belgian Tripel - Ratio Beerworks and WeldWerks Brewing
If these two breweries made an American-style light lager, it would be worth trying. But this collaboration is as ambitious as it sounds. And it's hard to imagine it being anything short of startling.
7) Oaked Rye Dunkelweizen - Upslope Brewing and Resolute Brewing
Dunkelweizen is one of the most underutilized styles in America, and the appealing combination of this style aged on medium toast French oak cubes with some Colorado rye in there means a lot of good experimentation.
8) Brettxit - Bonfire Brewing and Casey Brewing
Casey can do sours. But an ESB fermented in wine barrels with four different Brett strains, made with an under-the-radar Eagle brewery? This is the kind of beer that defines a festival if it works out well.
9) Enemy of the People IPA - Great Divide Brewing and beer bloggers
Last year's Fourth Estate Belgian Chocolate Stout, made by bloggers and Lost Highway, was one of the real hits of the event. As an added bonus this year, I had to miss the group brew with Great Divide at the last minute even though my name is still on the beer - and that can only help its flavor profile.
10) Calvin and Hops - Something Brewery and New Boswell Brewing
I'm a guy who believes really well named beers deserve a taste. And this kumquat double IPA that is a product of a relatively new Brighton Brewery (Something) and an Indiana brewery you've probably never tried before boasts the coolest name of the festival.
Saturday, February 04, 2017
When Sam Adams launched its Rebel IPA three years ago, it was met with an ovation from the general public but a bit more of a muted round of applause from beer connoisseurs. This was an IPA, after all, that had a very 1990s throwback feel of big malt that almost subsumed its hops, and it was somewhat hard to define its appeal in a world full of citrus, grass and experimental hop bombs.
So, proving that the oldest dog (nearly, at least) in the craft beer world still does want to learn some new tricks, Sam Adams scrapped that initial recipe this year and came out with an all-new version boasting of seven kinds of hops - including two experimentals - and describing itself as tropical and juicy, echoing the IPA buzzwords of today. But the beer still feels in some ways like a throwback - more mid-2000s than 20th Century this time - and while it's a quality beer, it pales in comparison to the more rebellious Rebel Juiced IPA that the brewery is promoting simultaneously.
First to Rebel. The reborn version ditched the caramel malt that over-bulked its body, leaving this new version cleaner and brighter. But the tropical flavors it promises are lacking, leaving a straightforward piny body that ramps up the bitterness and puts it more squarely into the camp of beers that IPA fanatics love more than a beer that will grab the attention of someone wanting to taste across all styles. In other words, it's a good beer, but not necessarily one that you'll consider at the 20-tap beer bar.
And now to Rebel Juiced IPA, which is both a blessing and a curse to be out at the same time as the reborn Rebel. The beer - a West Coast-style IPA made with mango puree - is a blessing because it's a phenomenal beer, the type of juicy, sweet and bitter, groundbreaking beer that others are sure to emulate for its combination of sturdy body and envelope-pushing additives. But it's a curse too because if you happen to drink this in the same setting as Rebel IPA, you may not even give the original rebel a second thought for the bounty of tropical flavors in Rebel Juiced.
The mixed blessing of releasing two new packaged beers almost at the same time is nothing new for America's largest craft brewery. It also put out two seasonals for early 2017 - a hoppy wheat by the name of Hopscape that is on sale in January and February and Fresh as Helles,, a classical helles brewed with orange blossom petals that just hit stores and will stick around through March. And while Fresh as Helles is a wonderful blend of a fantastic underlying sweet and malty beer with a pleasant but not overwhelming zing of citrus, Hopscape is a disappointingly bland, very light-bodied effort that absolutely disappears - at least in comparison to its fellow seasonal.
So, yes, the new Rebel IPA is an improvement on its predecessor, coming across as sharper and hoppier. But Rebel Juiced is the beer that really has a cause, breathing life into a sometimes stagnant IPA genre and showing just how fun the style can be again if you move past what IPA has been and re-imagine what it can be.