Wednesday, January 27, 2016
Growing up in Maryland, you learned to associate the term "Baltimore beer" with one beverage - National Bohemian, a stale, watery lager whose customers could be taunted by Busch Light drinkers for their lack of taste. And even as the craft beer scene blossomed in other large cities in the 1990s and 2000s, it seemed a distant vision to this mass-market brew town.
But in recent years, new breweries have come to the Clipper City and have added greatly to its pedigree, offering both updated takes on classic styles and some original twists and ingredients that few others have dared to try. And after several trips to the city since late 2014 to visit family, I can recommend that even if visiting the city isn't in your vacation plans, getting a hold of some of its newest craft offerings when you're anywhere in the vicinity should be.
Coloradans likely are most familiar with two Baltimore breweries - Stillwater Artisanal, which distributes here, and Flying Dog, which left Colorado about a decade ago to relocate to Maryland in a move that shocked many in the Centennial State. Those beer makers' familiarity to locals makes it unnecessary to dwell on them at length, other than to say that Stillwater's Of Love & Regret - a saison made with chamomile, dandelion, heather and lavender - is one of the more unique takes on the farmhouse style in America and that Flying Dog's experiments with East Coast ingredients, especially in its Dead Rise Old-Bay-seasoned summer ale, offer it a wholly different personality.
More curious are some of Baltimore's local-only purveyors helping to define its scene.
The Brewer's Art, for example, mirrors Stillwater's focus on experimental Belgians (and recently collaborated with it on a Biere de Garde entitled Debutante), even if its variety of bold efforts isn't as grand. Still, its Green Peppercorn Tripel offers a wonderfully dry backbone to its sweet character, and its Birdhouse Pale Ale is a spot-on rendition of the classic American style.
Jailbreak Brewing works unusual ingredients to different effects. Its Welcome to Scoville jalapeno IPA offers intriguing flavors of pepper and cilantro without an unnecessary burst of heat, even as its B. Limey Key Lime Pale Ale overdoes the sugary sweetness and blots out the hop character. Still, its Punisher Double IPA is one of the better hop bombs coming out of Maryland.
Then there is Union Craft Brewing, a beer maker that doesn't stuff seafood and picnic ingredients down your throat so much as it holds up traditional styles in a new light. Its Duckpin Pale Ale, made with Pacific Northwest and Southern Hemisphere hops, is light-bodied but bold-flavored. And while its Anthem Golden Ale lacks in backbone, its Balt Altbier is a well-deserved Great American Beer Festival gold-medal winner for its style, crisp and smooth.
There are other worthy offerings. DuClaw Brewing stretches its wings to offer everything from a strawberry milk stout to an excellently balanced chocolate peanut butter porter. Clipper City Brewing doles out a variety of hopped creations and an excellent marzen. And RaR Brewing, located across the Chesapeake Bay, has one of the state's subtle gems in its earthy, coffee-hinted Bucktown Brown.
Baltimore won't soon be mistaken for Denver, San Diego or Portland as a beer town. But it's come a long way from the beer wasteland it used to be, and it will be worth watching the scene as it grows.
Saturday, January 23, 2016
When talk of Denver's best beer neighborhoods comes up, River North, South Broadway and the beer-bar-laden downtown all jump to the forefront. But in recent months, some new arrivals are doing their best to make sure the city's west side is beginning to get its due.
It's not like the vast area west of Interstate 25 has been a craft-beer wasteland. Hops & Pie is one of the best beer bars in the city, offering a variety of hard-to-find taps. Hogshead Brewery serves spot-on English-style ales. And Diebolt Brewing, after a relatively slow start, is making some exceptional ales, particularly its fig-infused Algerian Biere de Garde.
But the introduction of two new breweries in particular to the scene in the past six months is beginning to raise the profile of the area, and deservedly so. And as such, it's worth paying a little more attention to Call to Arms Brewing and Little Machine Beer.
Call to Arms, the brainchild of three former Avery Brewing workers, opened in July with a full 14 taps and is getting accolades for its craftsmanship as well as its variety of beers. Located on the northern end of the increasingly hip Tennyson Street corridor, it's also very family-accessible, as Lincoln (pictured with coaster) was one of four kids there for early happy hour during a recent visit.
The vast selection of styles almost ensures that no one beer on Call to Arms' tap list stands out,
though the bold, dandelion-esque Son of a Beesting IPA that was on this fall stood above many others. But the surprisingly hoppy sessionable Clintonian Pale Ale, open-fermented Burkhalter dunkelweizen and Oats and Hose - an oatmeal porter with a hint of dark cherry - rank among the brewery's other standouts.
Even more impressive in many ways is Little Machine, which opened in October in the Jefferson Park neighborhood north of Sports Authority Field. It presents a more experimental vibe and has been able to score touchdowns with a few of its efforts.
Most exciting has been its Coffee Oatmeal Stout, a Nicaraguan-coffee-infused version of its solid Tractor Beam Oatmeal Stout that has both a big coffee flavor and an almost creamy undertone. Another more limited release, the Alternating Currant Kettle Sour, offered a hard-to-nail-down raspberry/blackberry feel in a way that did not overwhelm the taste buds.
Among its more regular beers, Little Machine's Colorado Stock Ale has a hop-forward taste for a pale ale that, at 5.3 percent ABV, could be sipped through the night. And its The Reason Saison, if not challenging to the palate, is malty and very drinkable.
Like in pretty much every neighborhood in Colorado, more breweries are sure to follow. But Denver's newcomers on the west side, following in the footsteps of a couple of their predecessors, are making the area worthy of a full-day tour.
Friday, January 15, 2016
First, I have to apologize to all of you — and yes, I mean both of you — who have been asking what's happened to my blog as of late. Between the Jan. 3 due date for my book and Jan. 16 due date for my second child, I've had to pull my attention elsewhere. But, hey, nothing gets a writer like me going quite like a deadline.
That said, 2015 as a whole was another year of experimentation by Colorado breweries but also a year of taking simple styles and just making them ridiculously good. And with that, you will see that the following list contains a little of both, with a complete rainbow of flavors that show once again how the biggest experiments can have some of the biggest payoffs.
10) Odd 13 Humulus Kalecumber
Few breweries took as giant a leap forward this year as this Lafayette beer maker, which dialed in on its sours and increased distribution in the metro area. But nothing was as shockingly tasty as this Berliner Weisse brewed with kale, cucumber and mint - tart and yet undefinable.
9) CaseyBrewing & Blending Saison
Troy Casey is building a cult following with the tart and fruit-infused beers he is putting together in Glenwood Springs. But his greatest feat was offering a clean and crisp saison that jumped to the top of its style in Colorado — and one that appeals to both edgier and more traditional palates.
8) Mockery Brewing Lapsang Souchong
This brewery tucked around the corner from Great Divide's Barrel Bar made its name in 2015 with beers that were made perfectly and had just a little twist. None was more satisfying that this smoked tea lager that was light-bodied but permeated the palate completely.
7) Ska Estival Cream Stout
Ska took your expectations and tossed them out the window twice with this masterpiece. First, it made its primary summer seasonal a stout — and one that was easy to drink even in the warmest weather. And then it added cream and orange zest and made a dark beer smooth and slightly fruity.
6) Avery Antonius' Carmen
The opening of Avery's destination brewery in Boulder County gave it more taps to dole out its growing barrel-aged collection. The biggest and best surprise of the year there was this dark sour ale aged in Madeira barrels, beautifully chewy and bright.
5) River North Third Anniversary Ale
A 17 percent saison designed to celebrate an anniversary of these Denver auteurs sounded at first like a gimmick that would backfire. On the contrary this was bold and sweet and shockingly smooth, and the alcohol was muted enough to make it both delicious and dangerous.
4) Horse & Dragon Sad Panda Coffee Stout
The best thing to come out of the craft-beer mecca that is Fort Collins this year not only was introduced originally in 2014 but was made by one of the smallest and newest breweries in the city. Yet, this coffee stout with a hint of sweetness drank like one of the most perfect blends of big and accessible in Colorado, and the hope is that it gets more widespread distribution this year.
3) Ratio New Wave
Arguably the best new Colorado brewery of 2015 opened in Denver's RiNo neighborhood with a saison and a scotch ale that tasted like the works of seasoned veterans. But what announced Ratio's presence with authority was this summer-released strawberry Berliner Weisse that sizzled with tartness and big, juicy fruit. It was a combo that worked with a touch of genius.
2) Dry Dock Whiskey Barrel-Aged Double Hazlenut Brown Ale
Dry Dock's introduction of a series of barrel-aged big beers at the start of 2015 was the herald of what already one of the state's best breweries turning a corner toward a whole new level. In this effort especially, the barrel didn't assault your taste buds; it blended remarkably with the muted alcohol and stunning malty sweetness of the beer to take a complex experience and make it more pleasing.
1) Strange Craft Beer/Copper Kettle Brewing Basil Kriek Blonde
Collaboration Fest ranked as one of the best beer festivals of 2015, largely because of the wide variety of experiments that worked so well. But the one that soared above the rest - and continued to strike wonder as Strange and Copper Kettle served it throughout the year was this combination of Strange's Cherry Kriek and Copper Kettle's Basil Blonde. Two beers that are laud-worthy in their own right took seemingly clashing strong flavor profiles and turned them into a blended burst of fruit and spice with a soft blonde base beer that fortified it without overpowering it. It was a truly memorable effort from a truly memorable event that proved its mettle as more than a 2-ounce one-off creation.
Labels: Avery Brewing, Casey Brewing, Copper Kettle Brewing, Dry Dock Brewing, Horse and Dragon Brewing, Mockery Brewing, Odd 13 Brewing, Ratio Beerworks, River North Brewery, Ska Brewing, Strange Craft Beer
Friday, January 08, 2016
For the first time in 10 years, I won't be attending the Vail Big Beers, Belgians and Barleywines Festival this year. The impending birth of our daughter had to trump plans to indulge in beautiful, high-alcohol beer all weekend — though don't think I didn't have to pause at least a little bit before making the decision to stay home.
For those of you lucky bastards who will be headed up Interstate 70 for the festivities, however, a world of tasting and pairing opportunities awaits you over the next two days. And if I might be so bold as to offer a few suggestions, here are the tips from a veteran on how to get the most out of the experience.
1) Start Saturday at the experimental tasting seminar.
One of the best things about the festival is that it allows you to start your day Saturday by tasting beer at 9:30 a.m. without anyone casting aspersions on your character. These seminars — which have ranged from barrel-aged beers to saisons and which this year focuses on Koelschips — feature the best brewers from Colorado and the country expounding on daring ways to make their beer. And, yes, you get to be trying a sour ale at the same time that most people are pouring milk on their Fruit Loops. But it feels less like an early-morning tailgate and far more more like a fine-dining experience.
2) Ask what they made for the show.
Few Colorado beer festivals inspire brewers to create products specifically for that show. But breweries from Great Divide to Grimm Brothers have been known to bust out barrel-aging experiments just to try them out on the crowd. Hell, Crazy Mountain Brewery debuted at the 2010 festival just to get reaction to its first beers. If something doesn't look familiar at a booth, ask about it and try it; it just may be the best thing you find there.
3) One (pseudo)-secret brewery is a must-stop.
Brewers from Sam Calagione to Adam Avery will be the people actually pouring the beer for you, and that is a wonderful perk to Big Beers. You can ask them about their experiments and try the latest thing in their arsenals, and the national places you love should be on your hit list. (See my wife, Denise, above, loving her Rumpkin in 2015.) But the smaller brewers in attendance are there for a reason, and there are some diamonds among them.
It was about three or four years ago at this festival that Three Barrel Brewing of Del Norte stopped being the best-kept secret in Colorado brewing and just became one of the up-and-coming sour makers in the state. Owner John Bricker typically brings up between five and 10 experiments that may involve chili, chocolate or other ingredients not often found in the genre. And chances are that at least one of them will be among the most talked-about offerings of the event.
The bar at the Vail Cascade, home resort of the event, is one of the great craft-brewing outposts off of the Front Range. Featuring a beer program launched by festival co-founder Laura Lodge (pictured above), it's a place that has a cellar list, taps from mountain craft breweries and a good range of options. Plus, this is where the brewers themselves hang out when not serving up their creations, so it's a good chance to talk beer with the biggest experts in the industry.
5) Attend a dinner.
Beer dinners abound, both those arranged by the festival and more that are just popping up at locations around Vail. If there ever was a festival meant to pair beer and food, it's one that showcases the highest-ABV creations that are not 12-ounce bar beers so much as they are perfect to sample in smaller portions with, say, wagyu beef sushi. The dinners are incredibly chill events and, as this picture from 2015 demonstrates, even infants can sneak in if you're polite to the organizer. But this is a chance to experience and enjoy beer in a new way.
Wednesday, November 11, 2015
Denver Bacon and Beer Festival got a new location and a bit of a new vibe this year. But it was good once again for discovering a few things about taste pairings.
The 4th annual gathering moved from the more crowded confines of a downtown hotel to the Glitter Dome, an old warehouse space in the River North area. The transition allowed for a lot more room to roam around, chat with fellow pork samplers and not get crammed into lines. There also was a little less direct pairing of the bacon dishes with specific beers, but that only meant you had to try a little more of everything to find the best match.
That said, here are some things that became apparent over the course of the festival, thrown once again by Imbibe Denver.
1) If you drink just one barrel-aged barleywine this year, make it Old Ruffian.
Great Divide's hefty creation can be overlooked in discussions of the best barleywines in Colorado, but it certainly should not be. Aged in bourbon and whiskey barrels, it offered both balance and a burst of flavor that rivaled any salted or candied bacon served at the gathering.
2) Maple is a better beer ingredient than bacon
Brewers got into their experimental grooves for the gathering. But while adding the sweet, hearty taste of syrup to beer proved alluring - City Star Brewing especially broke out a Maple Brown that showed off the best attributes of the flavor - several beer makers who tried tossing bacon into their brew created gimmicks lacking in both meaty flavor and heft.
3) Brats and IPA is a pairing made in heaven
There was a lot to savor in the food category, from bacon donuts to a spicy bacon spam from Lena that was much better than those words could describe. But the best suggestion of the afternoon came from the chef at Kitchen Next Door, whose half-bacon brat with a slightly acidic mustard paired as well as he said it would with an IPA - specifically Oskar Blues' new version of the style. A little bite of the beer with a little bite of the pork should be a rule to remember.
4) The kettle sour is on the rise.
Yes, I realize that a bacon and beer festival can be an odd place to realize this. But after breweries such as River North have kicked down the door of the style and made it both appealing and accessible, the fact that Elevation Beer Co. served up its take on the genre (Acide) and made it a talker at a festival where people could have drifted naturally to chunky porters shows how much the kettle sour can stand out - and pair with goodies like a bacon and egg custard.
Saturday, October 31, 2015
Once upon an All Hallows Eve, taps and shelves everywhere featured an old-fashioned beer called a "pumpkin ale." Now pumpkin beers complete their distribution cycles well before you head out for trick-or-treating, and its hard to find one whose strength hasn't been ramped up to imperial level.
Luckily, the brewers who know how to make it bigger also know how to supplement high alcohol-by-volume levels with some serious flavor complexity. And assuming you can find the liquor stores and taprooms that haven't laid their Christmas beer section yet, here are five pumpkin beers you should pair tonight with your favorite zombie movie or with the candy you steal from your kids' baskets.
Copper Kettle Imperial Pumpkin Porter (pictured at left)
The best offering of this season is robust - dark and heavy with layers of pumpkin-pie spices that do not disappoint. The spice bill has the cinnamon highlights that mark many beers of this season, but it also has a vaguely Mediterranean complexity that fills out the body and makes this 7.3% ABV gem one of the more unique pumpkin beers.
Strange Pumpkin Porter
After several years of producing a pretty good Halloween accompaniment, the little Denver brewery that could knocked it out of the park this year. This is a bold porter first and foremost - roasted but not burnt - that is supplemented by a spicy flavor that somehow is bereft of bitterness. While the dark body may look intimidating, it's one of the most smoothly blended beers of the season.
Schlafly Pumpkin Ale
Admittedly, you have to go out of state to find one; I tried some while visiting family in Baltimore, which ironically is much further from this St. Louis brewery than Denver is. But if you can get your hands on one, this may be the sweetest of the pumpkin offerings, an easy blend of malty ale with pumpkin flavorings that run toward the sugary end of the spectrum.
Southern Tier Brewing of New York (available locally) wins the award, however, for crafting the effort that most resembles pumpkin pie. A late-breaking spicy bitterness both contrasts with and compliments the fascinating bread-y flavor of pumpkin pie crust that serves as the underbelly of this surprisingly easy 8.6% ABV imperial pumpkin ale.
Elysian Night Owl Pumpkin Ale
The longtime pumpkin king still can bring it, despite being purchased since last Halloween by an international conglomerate whose first post-expansion commercial specifically mocked pumpkin ales. But it bucks the seasonal trend by producing a regular-strength offering - albeit one brewed with more than seven pounds of pumpkin - that is richer and sweeter than the heavier-bodied Great Pumpkin imperial ale.
Monday, October 12, 2015
In this age of pumpkin-mania, Oktoberfest seems to have been squeezed into a much smaller autumn window. A trip to the liquor store just two days into October, for example, revealed only a handful of marzen lagers on the shelf, already being pushed aside for the next seasonal thing.
Truth be told, however, this isn't a trend to be mourned. While the Oktoberfest style celebrates the Old World brewing process, it also is mired in tradition and, in many ways, lacking creativity. A couple weeks worth of sampling the style this year showed a lot of craft beers that, while perfectly well made, were also very similar in flavoring - caramel notes, a lighter body and just enough hops to give them a crisp aftertaste.
The biggest standout and most unique offering of this year came from Odd 13 Brewing - yet another winner in the Lafayette brewery's growing line of successes. Munchen Brett is a 100 percent Brett marzen with Nelson Sauvin hops, and you taste every nuance of both of those additions. It is complex yet also quite simple, offering a touch of funk without overwhelming the natural qualities of the style.
The best of the more traditional recipes, meanwhile, came from Bristol Brewing, a Colorado brewery that is adept at perfecting styles more than it is at breaking barriers. Red Baron offers a soft touch on the malt, with just enough hopping to cut the sweetness and make the body flow easily.
Beyond that, many beers broke the Oktoberfest taste protocol only with a slight derivation of one characteristic or another.
Left Hand's Oktoberfest Marzen Lager came in at a higher alcohol by volume (6.6 percent) that could be felt on the backtaste as a sort of lemony bitterness.
Epic's Fest Devious presented a drier taste, effectively using its hops to create balance.
Fort Collins Brewery's Oktoberfest, the gold-medal winner at the Great American Beer Festival this year, was thicker in body, relying more on the malt to match a traditional German recipe.
And Upslope, maker of some of the best seasonal beers in Colorado, put forward a lighter-bodied lager that was easy and enjoyable but also faded quickly from the palate.
It wasn't a standout year for Oktoberfest beers. Then again, maybe that's the point. These were crafted to be celebration beers that were easy to enjoy and hard to overthink. But at a time of bigger and bolder styles, Oktoberfest may just be the antithesis of the current craft climate.