Friday, March 30, 2018
10 Beers to Seek Out at Collaboration Fest
Collaboration Beer Fest is an event in which the wild ideas that make you shake your head when you first read about them actually turn out. Yet, creations like the 2015 Basil Kriek Blonde — the Copper Kettle/Strange Craft Beer blend of Basil Blonde and Cherry Kriek — end up not only working but being some of the best beers you will drink all year.
With that said, here are 10 of the most fascinating experiments that will be on tap Saturday afternoon at the Hyatt Regency Denver at the Colorado Convention Center when the Colorado Brewers Guild and Two Parts bring us the fifth annual collaboration blowout event.
* Comrade/Breakside Double-Dry-Hopped Beer Pressure 1.5 IPA
Last year, Comrade teamed up with Montana's Uberbrew to make a triple IPA that arguably was the best beer of the festival. This year they are teaming with another known hop auteur to produce a hazy IPA that can't be missed.
* Weldwerks/Casey Brewing and Blending Transmountain Diversion
If these two breweries made an Old Milwaukee clone, I'd still stand in line for it. The fact that they made a double IPA may make me push people out of my way for it.
* New Belgium/Rare Barrel On the Shoulder of Giants 2017
This is a golden sour aged in oak barrels with peaches and jasmine pearl tea from two breweries that have earned their national reputations. Enough said.
* Guild Collaboration Cherry Coast to Coast
The Colorado Brewers Guild teamed up with the Brewers Association and nine other states' craft-brewing guilds to churn out a sour ale. And they made it with Crooked Stave. This really might be the absolute definition of craft brewing.
* Mockery/Baere Mocking Baered Episode 4: Intercontinental
The running collaboration from the pair of 4-year-old Denver breweries that fly too far under the radar may be the single best story among the back stories of beers at the festival. But even without it, this giant pastry stout would be hard to ignore.
* Lone Tree/Cannonball Creek Dry-Hopped Malt Liquor
Just let that sink in. And then realize that Cannonball Creek nearly stole the show with a pale ale last year. This should be the most spot-on and yet wildest malt liquor of all time.
* Funkwerks/New Image Arnie
Kettle sour is a very popular style this year. But when you see two brewers who have consistently surprised and taken styles to new levels working on this genre, the result will be worth trying.
* Cerberus/Fossil/Goat Patch Deception IPA
Last month I took a weekend trip to Colorado Springs and discovered that the brewing scene is as evolved and complex as it's ever been. Denverites probably don't know these three very good breweries. This sour Belgian IPA should tell you all you need to know about the Springs.
* Fate Brewing/Ladyface Ale Horchata de Garde
Boulder's most underrated brewery teams with one of America's most interesting brewpubs to make a biere de garde with an accent of Mexico? My 2-ounce cup runneth over.
* Caution/Moonlight Pizza & Brewpub What the Duck Five-Spice GoséIf there's a beer that seems to have an ingredient that doesn't belong in beer, but it happens to be made by Caution, run to it. This collab also may introduce the world to an underrated Salida brewery.
Collaboration Beer Fest is an event in which the wild ideas that make you shake your head when you first read about them actually turn out. Yet, creations like the 2015 Basil Kriek Blonde — the Copper Kettle/Strange Craft Beer blend of Basil Blonde and Cherry Kriek — end up not only working but being some of the best beers you will drink all year.
With that said, here are 10 of the most fascinating experiments that will be on tap Saturday afternoon at the Hyatt Regency Denver at the Colorado Convention Center when the Colorado Brewers Guild and Two Parts bring us the fifth annual collaboration blowout event.
* Comrade/Breakside Double-Dry-Hopped Beer Pressure 1.5 IPA
Last year, Comrade teamed up with Montana's Uberbrew to make a triple IPA that arguably was the best beer of the festival. This year they are teaming with another known hop auteur to produce a hazy IPA that can't be missed.
* Weldwerks/Casey Brewing and Blending Transmountain Diversion
If these two breweries made an Old Milwaukee clone, I'd still stand in line for it. The fact that they made a double IPA may make me push people out of my way for it.
* New Belgium/Rare Barrel On the Shoulder of Giants 2017
This is a golden sour aged in oak barrels with peaches and jasmine pearl tea from two breweries that have earned their national reputations. Enough said.
The Colorado Brewers Guild teamed up with the Brewers Association and nine other states' craft-brewing guilds to churn out a sour ale. And they made it with Crooked Stave. This really might be the absolute definition of craft brewing.
* Mockery/Baere Mocking Baered Episode 4: Intercontinental
The running collaboration from the pair of 4-year-old Denver breweries that fly too far under the radar may be the single best story among the back stories of beers at the festival. But even without it, this giant pastry stout would be hard to ignore.
* Lone Tree/Cannonball Creek Dry-Hopped Malt Liquor
Just let that sink in. And then realize that Cannonball Creek nearly stole the show with a pale ale last year. This should be the most spot-on and yet wildest malt liquor of all time.
Kettle sour is a very popular style this year. But when you see two brewers who have consistently surprised and taken styles to new levels working on this genre, the result will be worth trying.
* Cerberus/Fossil/Goat Patch Deception IPA
Last month I took a weekend trip to Colorado Springs and discovered that the brewing scene is as evolved and complex as it's ever been. Denverites probably don't know these three very good breweries. This sour Belgian IPA should tell you all you need to know about the Springs.
* Fate Brewing/Ladyface Ale Horchata de Garde
Boulder's most underrated brewery teams with one of America's most interesting brewpubs to make a biere de garde with an accent of Mexico? My 2-ounce cup runneth over.
* Caution/Moonlight Pizza & Brewpub What the Duck Five-Spice GoséIf there's a beer that seems to have an ingredient that doesn't belong in beer, but it happens to be made by Caution, run to it. This collab also may introduce the world to an underrated Salida brewery.
Labels: Baere Brewing, Cannonball Creek Brewing, Caution Brewing, Cerberus Brewing, collaboration beers, Colorado Brewers Guild, Comrade Brewing, Fate Brewing, Funkwerks, New Belgium Brewing, Weldwerks Brewing
Monday, March 26, 2018
Collaboration Fest: Where the Stories Behind the Beers Matter
Speaking about collaboration beers to Jordan Fink, co-owner and head brewer of Denver's Woods Boss Brewing, is a little like talking about throwing the greatest party you can imagine. It's not an act of obligation, of somehow working with your cohorts to find a shared vision, to him so much as it is an inspired task, one that can leave you giddy with the possibilities of what you can create.
"I can't speak for anyone else. But for me, I have so many friends in the industry. We get together and drink together and talk about what we'd like to do together," Fink shared Thursday night at an industry gathering to welcome Thirsty Monk brewery to town. "It's an official opportunity for us to mind-meld and do things that we'd never do alone ... I love being with other brewers."
If Fink gets you excited about the idea of what can come from brewery collaborations, you're not alone. On Saturday afternoon, 200 breweries will unveil more than 100 beers that are the products of their unions at the fifth annual Collaboration Fest at the Hyatt Regency Denver. The gathering, put on by Two Parts and the Colorado Brewers Guild, is one of the best in the state at showing off the daring and creativity that sometimes only comes when two or more friends masquerading as pseudo-competitors poke each other enough, saying, "Is that all you've got?"
The beers that will be on display are worth mentioning and will be dissected in a column later this week. But the spirit of the festival is more than the liquid that is poured into your taster glass. It's the "why" behind the beers that are going into that glass.
So, after streaming through countless emails and sharing a few beers recently with some of the participants in the event, here are five of the best stories of how collaborations came together.
1) Escaping from a Desert Island
Denverites Baere and Mockery Brewing originally decided to brew together because they opened just a few months apart, but their experiment has turned into a four-year odyssey of beers that tell the story of someone being stranded on a desert island and then working to escape. Following efforts like a smoked pineapple saison, this year's edition, Intercontinental When I Eat French Toast, is a huge pastry stout imagining the story's hero fleeing from the island on rum barrels and floating all the way to France, co-owner Kevin Greer shared.
2) Beer-Crowd-Sourcing
For its collaboration with organizer Two Parts, Little Machine Beer wanted to let ticket holders to the festival have a say. So, after deciding the style would be a saison, it's been having attendees vote on most of the rest of the ingredients for months, and the result (shown in production above) will be the aptly named People's Beer.
3) Getting the Band Back Together
Fink began his brewing journey at Tommyknocker Brewery, and to celebrate his heritage, he invited as many former fellow beer makers from the Idaho Springs icon back to craft a collaboration. The resulting baltic porter, 10K Alumni, involved eight breweries and was the 10,000th batch made on Tommyknocker's system.
4) A Cross-Border Experiment
Upslope Brewing of Boulder and Santa Fe Brewing (shown at right) wanted to craft a beverage that showed off the
best of each of their states. Thigh Five, a "southwest common" includes huitlacoche, a plant fungus that grows on the ears of corn and has a slightly smoky flavor. Bet you didn't see that coming.
5) Let the Music Play
Any shared set of interests, from a common neighborhood to a common distributor, can bring about a reason to craft a collaboration beer. But when you are the two breweries in Colorado most closely associated with love of music — the former-punk-rock-promoters-turned-impromptu-concert-hosts at Ratio Beerworks and the guys from Ska Brewing whose name reflects the tunes blaring over their speakers when they began to brew — the Magnetic North Norwegian white IPA can only be a melodious product (as shown in the photo at top).
Speaking about collaboration beers to Jordan Fink, co-owner and head brewer of Denver's Woods Boss Brewing, is a little like talking about throwing the greatest party you can imagine. It's not an act of obligation, of somehow working with your cohorts to find a shared vision, to him so much as it is an inspired task, one that can leave you giddy with the possibilities of what you can create.
"I can't speak for anyone else. But for me, I have so many friends in the industry. We get together and drink together and talk about what we'd like to do together," Fink shared Thursday night at an industry gathering to welcome Thirsty Monk brewery to town. "It's an official opportunity for us to mind-meld and do things that we'd never do alone ... I love being with other brewers."
If Fink gets you excited about the idea of what can come from brewery collaborations, you're not alone. On Saturday afternoon, 200 breweries will unveil more than 100 beers that are the products of their unions at the fifth annual Collaboration Fest at the Hyatt Regency Denver. The gathering, put on by Two Parts and the Colorado Brewers Guild, is one of the best in the state at showing off the daring and creativity that sometimes only comes when two or more friends masquerading as pseudo-competitors poke each other enough, saying, "Is that all you've got?"
The beers that will be on display are worth mentioning and will be dissected in a column later this week. But the spirit of the festival is more than the liquid that is poured into your taster glass. It's the "why" behind the beers that are going into that glass.
So, after streaming through countless emails and sharing a few beers recently with some of the participants in the event, here are five of the best stories of how collaborations came together.
1) Escaping from a Desert Island
Denverites Baere and Mockery Brewing originally decided to brew together because they opened just a few months apart, but their experiment has turned into a four-year odyssey of beers that tell the story of someone being stranded on a desert island and then working to escape. Following efforts like a smoked pineapple saison, this year's edition, Intercontinental When I Eat French Toast, is a huge pastry stout imagining the story's hero fleeing from the island on rum barrels and floating all the way to France, co-owner Kevin Greer shared.
For its collaboration with organizer Two Parts, Little Machine Beer wanted to let ticket holders to the festival have a say. So, after deciding the style would be a saison, it's been having attendees vote on most of the rest of the ingredients for months, and the result (shown in production above) will be the aptly named People's Beer.
3) Getting the Band Back Together
Fink began his brewing journey at Tommyknocker Brewery, and to celebrate his heritage, he invited as many former fellow beer makers from the Idaho Springs icon back to craft a collaboration. The resulting baltic porter, 10K Alumni, involved eight breweries and was the 10,000th batch made on Tommyknocker's system.4) A Cross-Border Experiment
Upslope Brewing of Boulder and Santa Fe Brewing (shown at right) wanted to craft a beverage that showed off the
best of each of their states. Thigh Five, a "southwest common" includes huitlacoche, a plant fungus that grows on the ears of corn and has a slightly smoky flavor. Bet you didn't see that coming.
5) Let the Music Play
Any shared set of interests, from a common neighborhood to a common distributor, can bring about a reason to craft a collaboration beer. But when you are the two breweries in Colorado most closely associated with love of music — the former-punk-rock-promoters-turned-impromptu-concert-hosts at Ratio Beerworks and the guys from Ska Brewing whose name reflects the tunes blaring over their speakers when they began to brew — the Magnetic North Norwegian white IPA can only be a melodious product (as shown in the photo at top).
Labels: Baere Brewing, collaboration beers, Colorado Brewers Guild, Little Machine Beer, Mockery Brewing, Ratio Beerworks, Santa Fe Brewing, Ska Brewing, Two Parts, Upslope Brewing, Woods Boss Brewing
Tuesday, August 08, 2017
5 Things I Learned from Sesh Fest 2017
Bigger does not always equate to bigger at beer festivals. But with the exception of the far-too-big lines for the restrooms at Sesh Fest 2017, the growth of the festival - in brewers, in space and most importantly in diversity of beer - was something to celebrate.
Coming at a time when more breweries actually are making lower-alcohol beer to ride a wave of popularity among drinkers, the festival showed off how flavorful less boozy styles can be. Gone are the days when your choices below 5 percent ABV include a session IPA and a couple of watered-down English- or German-style beers. And that's a good thing.
Here then are things that became clear during an afternoon at the Highlands Masonic Events Center:
1) Sesh Fest could have been re-named "Low Alcohol Sour Fest"
It was almost hard to find a brewer whose offerings didn't include a gose or petite sour, all bursting with flavor even as they kept down the booze. Crooked Stave's Petite Sour Rose, a beautiful light-bodied sour with flavors of both fruit and flowers, may have been the best beer in the show. Or it may have been the Mila Petite Rouge Sour from Beryl's Beer, brimming with a fruity guava taste to bring even more drinkability to it. Or it could have been the New Wave from Ratio, a strawberry Berliner Weisse that lights up your taste buds with tartness only to fall back on big fruit notes. The point is, there were enough small sours there to make this a legitimate debate.
2) Low alcohol still permits high experimentation with adjuncts
Caution Brewing proved once again that you can get huge flavor into an English mild - no small feat in itself - by injecting Earl Grey tea, and The Earl stood out once again as one of the finest session beers at the event, if not in all of Colorado at this point. But 4 Noses Brewing also demonstrated aptly that dumping mango puree into a wheat beer (its Mango Wheat) allows you to make a beer that could pass as subtle yet is hugely refreshing, with enough flavor that you swirl it around your mouth an extra time to see how many flavors you can discover.
3) That said, don't go crazy with the adjuncts
Some very good brewers brought some very odd-tasting beers as well, producing mash-ups that didn't work quite as well as many of their other offerings. Horse & Dragon's Surf & Rescue, a coconut lime wheat, tasted oddly like perfume, even as the coconut oil was used to good effect to calm the taste. And Fate's Laimas Coffee Kolsch butted the sweeter malt tastes up against the harsher roast of the coffee in a way that felt like opposing forces clashing in your mouth - an opinion I'll maintain despite the fact that the brewery has been making this beer for years.
4) It's time to realize that Greeley isn't a one-brewery town
People often flock to a Weldwerks booth at any festival for good reason, as its beers are so flavorful they seem to overshadow everything else in Weld County. But time spent at the Wiley Roots booth on Saturday reinforced exactly how much the often-overlooked brewery in the same town is doing fantastic things. Its Watermelon Carousel Gose was full of fruit burst, with just enough spritz from its sour mash to tell you there was something more complex working your taste buds. And its session IPA stood out among similar offerings at the event.
5) Two Parts and Colorado Brewers Guild are upping their organizational game
First of all, getting 52 breweries to bring multiple session offerings showed just how much the push to pour flavorful low-alcohol beers has taken hold in the brewing community. But lines at all the booths were reasonable, food booths were plentiful and the Shandyland set-up inside the masonic center gave people a chance to try something new in a specific area. That said, the lines for the port-a-potties stretched longer than then lines for the bathrooms at Great American Beer Festival often do, creating too much talk about when it was appropriate to break the seal that could have been spent on which booths were offering unique beers.
Coming at a time when more breweries actually are making lower-alcohol beer to ride a wave of popularity among drinkers, the festival showed off how flavorful less boozy styles can be. Gone are the days when your choices below 5 percent ABV include a session IPA and a couple of watered-down English- or German-style beers. And that's a good thing.
Here then are things that became clear during an afternoon at the Highlands Masonic Events Center:
1) Sesh Fest could have been re-named "Low Alcohol Sour Fest"
It was almost hard to find a brewer whose offerings didn't include a gose or petite sour, all bursting with flavor even as they kept down the booze. Crooked Stave's Petite Sour Rose, a beautiful light-bodied sour with flavors of both fruit and flowers, may have been the best beer in the show. Or it may have been the Mila Petite Rouge Sour from Beryl's Beer, brimming with a fruity guava taste to bring even more drinkability to it. Or it could have been the New Wave from Ratio, a strawberry Berliner Weisse that lights up your taste buds with tartness only to fall back on big fruit notes. The point is, there were enough small sours there to make this a legitimate debate.
Caution Brewing proved once again that you can get huge flavor into an English mild - no small feat in itself - by injecting Earl Grey tea, and The Earl stood out once again as one of the finest session beers at the event, if not in all of Colorado at this point. But 4 Noses Brewing also demonstrated aptly that dumping mango puree into a wheat beer (its Mango Wheat) allows you to make a beer that could pass as subtle yet is hugely refreshing, with enough flavor that you swirl it around your mouth an extra time to see how many flavors you can discover.
3) That said, don't go crazy with the adjuncts
Some very good brewers brought some very odd-tasting beers as well, producing mash-ups that didn't work quite as well as many of their other offerings. Horse & Dragon's Surf & Rescue, a coconut lime wheat, tasted oddly like perfume, even as the coconut oil was used to good effect to calm the taste. And Fate's Laimas Coffee Kolsch butted the sweeter malt tastes up against the harsher roast of the coffee in a way that felt like opposing forces clashing in your mouth - an opinion I'll maintain despite the fact that the brewery has been making this beer for years.
4) It's time to realize that Greeley isn't a one-brewery town
People often flock to a Weldwerks booth at any festival for good reason, as its beers are so flavorful they seem to overshadow everything else in Weld County. But time spent at the Wiley Roots booth on Saturday reinforced exactly how much the often-overlooked brewery in the same town is doing fantastic things. Its Watermelon Carousel Gose was full of fruit burst, with just enough spritz from its sour mash to tell you there was something more complex working your taste buds. And its session IPA stood out among similar offerings at the event.
First of all, getting 52 breweries to bring multiple session offerings showed just how much the push to pour flavorful low-alcohol beers has taken hold in the brewing community. But lines at all the booths were reasonable, food booths were plentiful and the Shandyland set-up inside the masonic center gave people a chance to try something new in a specific area. That said, the lines for the port-a-potties stretched longer than then lines for the bathrooms at Great American Beer Festival often do, creating too much talk about when it was appropriate to break the seal that could have been spent on which booths were offering unique beers.
Labels: 4 Noses Brewing, Beryl's Beer, Caution Brewing, Colorado Brewers Guild, Crooked Stave, Fate Brewing, Horse and Dragon Brewing, Ratio Beerworks, Session beers, Two Parts, Wiley Roots Brewing
Wednesday, March 29, 2017
6 Things I Learned at Collab Fest 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.
The most passionate conversation I had on the floor was with Ryan Hannigan of Focus on the Beer, who insisted that the Mr. Kelly's Coconut Curry Hefeweizen - the Boulder/Ska collaboration that was exactly what it sounds like - was the most unique and best beer on the floor. While I conceded the first part of the statement to him, the bold combination came off a bit like a thick soup full of spices more than a beer, and I was quite happy to have about an ounce of it.
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.
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.
Labels: Boulder Beer, Cannonball Creek Brewing, collaboration beers, Colorado Brewers Guild, Comrade Brewing, Gravity Brewing, Hogshead Brewery, Prost Brewing, Ska Brewing, TRVE, Wit's End Brewery
Sunday, August 02, 2015
4 Things I Learned from Sesh Fest 2015
The prematurely tapped kegs and long lines that marred last year's otherwise noble first-time celebration of lower-alcohol beers were gone at Saturday's sequel event, as were a couple of the experimental brewers who created both good and bad buzz for their vanishing beers.
But a number of other breweries stepped up their games and brought creations that many people at the sold-out event were discussing. In fact, it was interesting to talk to a people throughout the day and hear many of them recommending the same handful of hop artists over and over.
That said, here are some of the biggest takeaways from Sesh Fest 2015, as brought to the beer world by Imbibe and the Colorado Brewers Guild
1) Baere Brewing is Killing It
Had the year-old Denver brewery brought only its Raspberry Table Sour, it would be remembered for creating a perfectly pitched and tart offering that was the beer of the festival. But it also offered up several versions of its Baere-Liner Weisse - including a Cascade-dry-hopped offshoot that was very sharp and well-defined by its subtle but effective hops - that left you wanting to head straight from Sculpture Park to its tasting room to see what more it's doing.
2) Two New Kids are Very Worth Watching
Neither Spangalang Brewery nor Call to Arms Brewing were operational when the first day of Spring rolled around. By the time Fall kicks off, they are likely to be on everyone's minds - and their offerings at Sesh Fest showed why.
Spangalang served up a dry-hopped Brett saison alive with grape taste, as well as a Citra-dry-hopped lemon wheat beer that just popped on your taste buds. Meanwhile, Call to Arms showed off its Clintonian Pale Ale that may have been the only full-bodied hoppy beer on display Saturday (more on that trend in just a bit).
3) Low-ABV Sour Beers are Here to Stay ...
Last year, they were one of the trends of the festival, as brewers dabbled in naturally sessionable goses and Berliner weisses. This year, attendees saw even more classical Belgian- and American-style sours just made more lightly in booze, and everyone seemed to put them near the tops of their must-drink lists.
Odd 13 Brewing, for example, served a Vincent Van Couch American-style sour that weighed in only at 4.6% ABV but burst with lemon and melon flavors. And New Belgium offered a Hop Tart hopped-up sour that felt a little like a poor man's version of its bigger-bodied, bold La Terroir but still jumped out on this day. Beer lovers should probably expect more of these experiments.
4) ... But it's time to end the "Session IPA" fad
More and more breweries seem to be tapping their own offerings of this style. But it was clear at Sesh Fest that these watered-down versions of what normally are intriguingly-hopped beers were the least interesting iteration of the session movement.
The Brew on Broadway, for example, offered up what it called a dry-hopped blonde that was distinctly lacking in hops. And Sanitas Brewing, which normally serves head-turners, poured a "session pale ale" that was nothing more than a malt-heavy, hop-deficient amber ale trying to jump on the bandwagon.
American craft brewers have done incredible things with hops over the past decade that no other brewing culture has managed. Note all the ways they are bringing life to other styles above by dry-hopping them, for example.
Of anyone, then, they should be the first ones to recognize that beers relying on hops for their primary flavoring should not be half-assed and should be backed with an ample malt backbone that is going to drive up ABVs. And they should find other ways to bring creativity and taste to session beers, as some Colorado brewers are showing that they can.
The prematurely tapped kegs and long lines that marred last year's otherwise noble first-time celebration of lower-alcohol beers were gone at Saturday's sequel event, as were a couple of the experimental brewers who created both good and bad buzz for their vanishing beers.
But a number of other breweries stepped up their games and brought creations that many people at the sold-out event were discussing. In fact, it was interesting to talk to a people throughout the day and hear many of them recommending the same handful of hop artists over and over.
That said, here are some of the biggest takeaways from Sesh Fest 2015, as brought to the beer world by Imbibe and the Colorado Brewers Guild
1) Baere Brewing is Killing It
Had the year-old Denver brewery brought only its Raspberry Table Sour, it would be remembered for creating a perfectly pitched and tart offering that was the beer of the festival. But it also offered up several versions of its Baere-Liner Weisse - including a Cascade-dry-hopped offshoot that was very sharp and well-defined by its subtle but effective hops - that left you wanting to head straight from Sculpture Park to its tasting room to see what more it's doing.
2) Two New Kids are Very Worth Watching
Neither Spangalang Brewery nor Call to Arms Brewing were operational when the first day of Spring rolled around. By the time Fall kicks off, they are likely to be on everyone's minds - and their offerings at Sesh Fest showed why.
Spangalang served up a dry-hopped Brett saison alive with grape taste, as well as a Citra-dry-hopped lemon wheat beer that just popped on your taste buds. Meanwhile, Call to Arms showed off its Clintonian Pale Ale that may have been the only full-bodied hoppy beer on display Saturday (more on that trend in just a bit).
3) Low-ABV Sour Beers are Here to Stay ...
Last year, they were one of the trends of the festival, as brewers dabbled in naturally sessionable goses and Berliner weisses. This year, attendees saw even more classical Belgian- and American-style sours just made more lightly in booze, and everyone seemed to put them near the tops of their must-drink lists.
Odd 13 Brewing, for example, served a Vincent Van Couch American-style sour that weighed in only at 4.6% ABV but burst with lemon and melon flavors. And New Belgium offered a Hop Tart hopped-up sour that felt a little like a poor man's version of its bigger-bodied, bold La Terroir but still jumped out on this day. Beer lovers should probably expect more of these experiments.
4) ... But it's time to end the "Session IPA" fad
More and more breweries seem to be tapping their own offerings of this style. But it was clear at Sesh Fest that these watered-down versions of what normally are intriguingly-hopped beers were the least interesting iteration of the session movement.
The Brew on Broadway, for example, offered up what it called a dry-hopped blonde that was distinctly lacking in hops. And Sanitas Brewing, which normally serves head-turners, poured a "session pale ale" that was nothing more than a malt-heavy, hop-deficient amber ale trying to jump on the bandwagon.
American craft brewers have done incredible things with hops over the past decade that no other brewing culture has managed. Note all the ways they are bringing life to other styles above by dry-hopping them, for example.Of anyone, then, they should be the first ones to recognize that beers relying on hops for their primary flavoring should not be half-assed and should be backed with an ample malt backbone that is going to drive up ABVs. And they should find other ways to bring creativity and taste to session beers, as some Colorado brewers are showing that they can.
Labels: Baere Brewing, Brew on Broadway, Call to Arms Brewing, Colorado Brewers Guild, Festivals, Imbibe, IPA, New Belgium Brewing, Odd 13 Brewing, Sanitas Brewing, Session beers, Spangalang Brewery
Sunday, March 22, 2015
Five Things I Learned from Collaboration Fest
It was impossible to drink all 75 beers poured Saturday at the second annual Collaboration Fest, but not just because no liver could handle that load. Much of the event was taken up with stopping and chatting about what you found, what others had tried and how breweries working together were pushing the envelope in ways they may not have on their own.
But between the talking and tasting, it was pretty easy to come away with some distinct impressions about beers done both boldly and expertly.
1) Cherry and basil: two great tastes that taste great together
The stand-out of the show was the Cherry Kriek/Basil Blonde Ale combination created by Strange Craft Beer and Copper Kettle Brewing. No, it doesn't sound like it should work. But the collision of the big and pleasant spice with the big and non-tart fruit taste ended up bringing to mind a beautifully crafted Italian food with a soothing sweetness. Comparisons to both margherita pizza and caprese salad were apt.
2) We have yet to max out the flavor variety of the IPA
There were some fascinating efforts on tap, from the complex Cigar City/Station 26 Imperial White IPA to the deeply bitter Elevation/Black Bottle Double Black IPA. But nothing opened eyes quite like the Fate/Cannonball Creek German IPA that was crisp and easy of body and finished with a melon aftertaste. Here's hoping more of the breweries are inspired to do these on their own.
3) River North is entering "can do no wrong" territory
River North burst out of the seas of sours and big IPAs with a Barrel-Fermented Brown Ale it made in collaboration with Red Leg Brewing that offered the best flavorful malting of the resurgent brown ale style with a funk strain of rye whiskey barrels that made it pop even more to life. I'm not discounting the role of Red Leg here, especially after the Colorado Springs brewery took home a medal at the 2014 GABF. But having this just a few weeks after River North pulled the near-impossible by making a 17-percent-ABV saison that was hugely flavorful without being overly alcoholic seems to confirm that these guys are becoming one of Denver's best breweries.
4) Pumpkin peach ales might not be the next big thing
The most hyped beer of the show was the nine-brewery Peach Fuss Ale collaboration that represented a giant middle finger toward Budweiser. But while the beer was pleasant and creamy - the pumpkin served more as an oatmeal-like texture provider than a spicy heavy flavor addition - it certainly didn't steal the show in terms of its taste profile. It was, however, a hell of a lot better than anything made by the brewery that made fun of the style.
5) Imbibe and the Colorado Brewers Guild have learned some things
I was critical of the festival organizers after beers ran out at alarming speeds during their Sesh Fest last summer. But Imbibe's PJ Hoberman said months later that he had changed the way he requested how much beer must be brought, and on Saturday few things bit the dust before the final hour of the event, with most still available at last call. Combine that with the variety of beers, strong presence of pouring brewers and the great scene site when attendees arrived to pick up their glasses (pictured above), and this was a very well-run event that bodes well for more gutsy efforts in the future.
It was impossible to drink all 75 beers poured Saturday at the second annual Collaboration Fest, but not just because no liver could handle that load. Much of the event was taken up with stopping and chatting about what you found, what others had tried and how breweries working together were pushing the envelope in ways they may not have on their own.
But between the talking and tasting, it was pretty easy to come away with some distinct impressions about beers done both boldly and expertly.
1) Cherry and basil: two great tastes that taste great together
The stand-out of the show was the Cherry Kriek/Basil Blonde Ale combination created by Strange Craft Beer and Copper Kettle Brewing. No, it doesn't sound like it should work. But the collision of the big and pleasant spice with the big and non-tart fruit taste ended up bringing to mind a beautifully crafted Italian food with a soothing sweetness. Comparisons to both margherita pizza and caprese salad were apt.
2) We have yet to max out the flavor variety of the IPA
There were some fascinating efforts on tap, from the complex Cigar City/Station 26 Imperial White IPA to the deeply bitter Elevation/Black Bottle Double Black IPA. But nothing opened eyes quite like the Fate/Cannonball Creek German IPA that was crisp and easy of body and finished with a melon aftertaste. Here's hoping more of the breweries are inspired to do these on their own.
3) River North is entering "can do no wrong" territory
River North burst out of the seas of sours and big IPAs with a Barrel-Fermented Brown Ale it made in collaboration with Red Leg Brewing that offered the best flavorful malting of the resurgent brown ale style with a funk strain of rye whiskey barrels that made it pop even more to life. I'm not discounting the role of Red Leg here, especially after the Colorado Springs brewery took home a medal at the 2014 GABF. But having this just a few weeks after River North pulled the near-impossible by making a 17-percent-ABV saison that was hugely flavorful without being overly alcoholic seems to confirm that these guys are becoming one of Denver's best breweries.
4) Pumpkin peach ales might not be the next big thing
The most hyped beer of the show was the nine-brewery Peach Fuss Ale collaboration that represented a giant middle finger toward Budweiser. But while the beer was pleasant and creamy - the pumpkin served more as an oatmeal-like texture provider than a spicy heavy flavor addition - it certainly didn't steal the show in terms of its taste profile. It was, however, a hell of a lot better than anything made by the brewery that made fun of the style.
5) Imbibe and the Colorado Brewers Guild have learned some things
I was critical of the festival organizers after beers ran out at alarming speeds during their Sesh Fest last summer. But Imbibe's PJ Hoberman said months later that he had changed the way he requested how much beer must be brought, and on Saturday few things bit the dust before the final hour of the event, with most still available at last call. Combine that with the variety of beers, strong presence of pouring brewers and the great scene site when attendees arrived to pick up their glasses (pictured above), and this was a very well-run event that bodes well for more gutsy efforts in the future.
Labels: Black Bottle Brewing, Cannonball Creek Brewing, collaboration beers, Colorado Brewers Guild, Copper Kettle Brewing, Elevation Beer, Fate Brewing, Imbibe, River North Brewery, Station 26 Brewing, Strange Brewing
Saturday, March 21, 2015
Collaboration is the Fulfillment of the Craft Beer Ideal
If the craft-beer movement has been a revolution against the bland, watered-down beer that America got served for 50 years after Prohibition ended, then the nine beer makers that gathered at Caution Brewing Co. on March 4 were taking part in the Colorado Peach Party.
The action was minimal; mostly brewers talked about each others' businesses, though some sharing of recipes and tips on maintaining equipment pervaded the conversations. But by creating a Peach Fuss Ale - a pumpkin-peach beer made in reaction to Budweiser's ridiculous Super Bowl commercial attacking a segment of the beer industry that is growing rapidly while American light lager stagnates - they let the world know the brewing war will be fought by coalition.
And as that beer and roughly 75 others are served today at the second-annual Collaboration Fest, a massively expanding festival from the folks at Imbibe and the Colorado Brewers Guild, these craft brewers will be joining together in a way that no other industry does. They'll share tips with competitors that will help their businesses grow, they'll figure out new joint projects to undertake in the next year and they'll have a hell of a lot of fun doing it - maybe the most important and defining characteristic of the event and the movement.
"Brewers like getting together. They really have a good time when they all get in the same room," said PJ Hoberman, co-founder of Imbibe and proud father of his growing Collab Fest child. "I think the fact that craft beer in America has grown up under the shadow of these behemoth companies means it has always had the attitude of 'we will band together, because we can't take down these giants on their own.'"
There will be giant collaborations - more than 10 female brewers and brewery owners pitched into the Lady Collab, for instance - and there will be plenty of one-on-one teamings. And beer geeks will overrun Sports Authority Field to find them.
Peach Fuss will be one of the stars of the show for its ability to capitalize on the hottest and strangest beer style out there. But there are a lot of other stories that will be worth examing.
One of the favorites that I discovered in hitting a couple of the collaborations, for example, was that of Diebolt Brewing and Denver Beer Co. getting together to make a Biere de Mars for the festival. Denver Beer's new production facility isn't too far from Diebolt, which made it somewhat of a natural collaboration. But when Jack Diebolt and Denver Beer's Nick Bruno got together (pictured above) to make it, they also dreamed up the idea of creating a Sunnyside Beer Festival to announce to the metro area that this up-and-coming westside neighborhood is a place to which beer travelers now can journey.
"We're trying to get Sunnyside on the map," Diebolt said.
One of the newest breweries at the Peach Fuss gathering was Broomfield's Nighthawk Brewing, whose owner, Ethan Hall, also owns a paintball business. There's high competition and little collaboration in that industry, Hall said. In brewing, it's completely different.
That's why Collab Fest is such an important statement. It lets the world know that craft brewing is not only on the rise but is doing so in a way no other industry has done. And that's worth celebrating.
If the craft-beer movement has been a revolution against the bland, watered-down beer that America got served for 50 years after Prohibition ended, then the nine beer makers that gathered at Caution Brewing Co. on March 4 were taking part in the Colorado Peach Party.
The action was minimal; mostly brewers talked about each others' businesses, though some sharing of recipes and tips on maintaining equipment pervaded the conversations. But by creating a Peach Fuss Ale - a pumpkin-peach beer made in reaction to Budweiser's ridiculous Super Bowl commercial attacking a segment of the beer industry that is growing rapidly while American light lager stagnates - they let the world know the brewing war will be fought by coalition.
And as that beer and roughly 75 others are served today at the second-annual Collaboration Fest, a massively expanding festival from the folks at Imbibe and the Colorado Brewers Guild, these craft brewers will be joining together in a way that no other industry does. They'll share tips with competitors that will help their businesses grow, they'll figure out new joint projects to undertake in the next year and they'll have a hell of a lot of fun doing it - maybe the most important and defining characteristic of the event and the movement.
"Brewers like getting together. They really have a good time when they all get in the same room," said PJ Hoberman, co-founder of Imbibe and proud father of his growing Collab Fest child. "I think the fact that craft beer in America has grown up under the shadow of these behemoth companies means it has always had the attitude of 'we will band together, because we can't take down these giants on their own.'"
There will be giant collaborations - more than 10 female brewers and brewery owners pitched into the Lady Collab, for instance - and there will be plenty of one-on-one teamings. And beer geeks will overrun Sports Authority Field to find them.
Peach Fuss will be one of the stars of the show for its ability to capitalize on the hottest and strangest beer style out there. But there are a lot of other stories that will be worth examing.
One of the favorites that I discovered in hitting a couple of the collaborations, for example, was that of Diebolt Brewing and Denver Beer Co. getting together to make a Biere de Mars for the festival. Denver Beer's new production facility isn't too far from Diebolt, which made it somewhat of a natural collaboration. But when Jack Diebolt and Denver Beer's Nick Bruno got together (pictured above) to make it, they also dreamed up the idea of creating a Sunnyside Beer Festival to announce to the metro area that this up-and-coming westside neighborhood is a place to which beer travelers now can journey.
"We're trying to get Sunnyside on the map," Diebolt said.
One of the newest breweries at the Peach Fuss gathering was Broomfield's Nighthawk Brewing, whose owner, Ethan Hall, also owns a paintball business. There's high competition and little collaboration in that industry, Hall said. In brewing, it's completely different.
That's why Collab Fest is such an important statement. It lets the world know that craft brewing is not only on the rise but is doing so in a way no other industry has done. And that's worth celebrating.
Labels: Caution Brewing, collaboration beers, Colorado Brewers Guild, Denver Beer Co, Diebolt Brewing, Festivals, Imbibe, Nighthawk Brewing, Pumpkin beers
Monday, August 04, 2014
Five Things I Learned From Sesh Fest
Saturday's event, hosted at Sculpture Park by Imbibe Denver and Colorado Brewers Guild, was a time of experimentation, both for better and for worse. Here are a few lessons drunken in from it:
1) Sour + Session Beers = Powerfully Good
It could be said that the most talked-about beers at just about any festival are the sour experiments, but that was especially true this weekend - and specifically because everything had such a big taste and ran in at less than 5% ABV. Fate's tart but refreshing Uror Gose and Great Divide's eminently drinkable Berliner Weisse were just a couple of examples of what you could do with subtle tartness without tearing apart your taste buds or leaving you with a hangover from trying too much.
But the big winner of the sour experiments was ...
2) Trinity Brewing Scored Again
Hands down the best beer of the festival was the Colorado Springs brewery's Super Juice Solution, a sour session IPA that mingled the sharp orange/grapefruit tart flavors with an earthy hop in a way that married the seemingly disparate tastes very well. I enjoyed it so much I had to stop by Stapleton Taphouse the next day to get a full pour, and I'm still impressed at how the flavors blended so artfully and also were measured enough that they meshed together rather than seemed to compete for being the loudest taste in your mouth.
3) The "Session IPA" Remains a Work in Progress
Before the festival, Ska's Dave Thibodeau made the case that low-alcohol IPA was a legitimate style rather than just a watered-down version of America's most popular beer, and it was easy to find examples that both proved and disproved his theory. But for every "hopped lager" that seemed to offered only a hint of grass or citrus over a light biscuit body, there also were beers like Black Bottle's Doby Session IPA and Upslope's Session IPA, which offered big squirts of hop juice in a light body and made you think there is hope for this style yet.
4) The Uber-Tasty Low-Alcohol Malt Bomb is a Thing of the Past ...
... Or maybe all of the other high-alcohol specialty festivals have ruined all of our taste buds. But efforts to find the next Guinness in the crowd were not met with success. Red ales were dull, dry stouts were more dry than stout and when another member of the Fearless Tasting Crew suggested that a dark mild I was drinking would be much more appealing if I paired it with fried chicken, I really felt someone was stretching it. Aside from TRVE's American ESB, a dusty beer with a charming bitter backbite of hops, the beers most likely to pass for traditional English session beers didn't jump out.
5) Bring Enough Beer For Everyone.
This can not be emphasized enough. Crooked Stave ran out of beer in less than an hour. One entire side of the festival was tapped just over two hours into the four-hour event. With 40 minutes left, there were all of three breweries still serving beer (see picture below). When you're the Great American Beer Festival and 75 of your 700 breweries are out of beer by the end of one session, you'll be forgiven; when 90 percent of your breweries are tapped with an hour left, it leads to a heck of a lot of grumbling in the crowd.
In a rush to judgment - one that I've been called on - I assumed that this was the fault of the organizers, especially when a fellow beer writer told me a similar beer drought occurred at the Collaboration Fest also sponsored by CBG and Imbibe earlier this year. But one of the organizers scolded me and pointed the finger at brewers, saying very few brought enough beer. And one brewer that I ran into simply shrugged and said his whole side of the event got slammed with people in a hurry. So, without placing blame on anyone, I'd just ask that everyone involved learn something from this and fix the problem so that the murmurs that cascaded through the hard-core beer drinkers Saturday don't grow into cries that could endanger any future festivals - especially ones like these that showcase a creative side for breweries who otherwise might be content with pouring their standards and calling it a day.
Saturday's event, hosted at Sculpture Park by Imbibe Denver and Colorado Brewers Guild, was a time of experimentation, both for better and for worse. Here are a few lessons drunken in from it:1) Sour + Session Beers = Powerfully Good
It could be said that the most talked-about beers at just about any festival are the sour experiments, but that was especially true this weekend - and specifically because everything had such a big taste and ran in at less than 5% ABV. Fate's tart but refreshing Uror Gose and Great Divide's eminently drinkable Berliner Weisse were just a couple of examples of what you could do with subtle tartness without tearing apart your taste buds or leaving you with a hangover from trying too much.
But the big winner of the sour experiments was ...
2) Trinity Brewing Scored Again
Hands down the best beer of the festival was the Colorado Springs brewery's Super Juice Solution, a sour session IPA that mingled the sharp orange/grapefruit tart flavors with an earthy hop in a way that married the seemingly disparate tastes very well. I enjoyed it so much I had to stop by Stapleton Taphouse the next day to get a full pour, and I'm still impressed at how the flavors blended so artfully and also were measured enough that they meshed together rather than seemed to compete for being the loudest taste in your mouth.
3) The "Session IPA" Remains a Work in Progress
Before the festival, Ska's Dave Thibodeau made the case that low-alcohol IPA was a legitimate style rather than just a watered-down version of America's most popular beer, and it was easy to find examples that both proved and disproved his theory. But for every "hopped lager" that seemed to offered only a hint of grass or citrus over a light biscuit body, there also were beers like Black Bottle's Doby Session IPA and Upslope's Session IPA, which offered big squirts of hop juice in a light body and made you think there is hope for this style yet.
4) The Uber-Tasty Low-Alcohol Malt Bomb is a Thing of the Past ...
... Or maybe all of the other high-alcohol specialty festivals have ruined all of our taste buds. But efforts to find the next Guinness in the crowd were not met with success. Red ales were dull, dry stouts were more dry than stout and when another member of the Fearless Tasting Crew suggested that a dark mild I was drinking would be much more appealing if I paired it with fried chicken, I really felt someone was stretching it. Aside from TRVE's American ESB, a dusty beer with a charming bitter backbite of hops, the beers most likely to pass for traditional English session beers didn't jump out.
5) Bring Enough Beer For Everyone.
This can not be emphasized enough. Crooked Stave ran out of beer in less than an hour. One entire side of the festival was tapped just over two hours into the four-hour event. With 40 minutes left, there were all of three breweries still serving beer (see picture below). When you're the Great American Beer Festival and 75 of your 700 breweries are out of beer by the end of one session, you'll be forgiven; when 90 percent of your breweries are tapped with an hour left, it leads to a heck of a lot of grumbling in the crowd.
In a rush to judgment - one that I've been called on - I assumed that this was the fault of the organizers, especially when a fellow beer writer told me a similar beer drought occurred at the Collaboration Fest also sponsored by CBG and Imbibe earlier this year. But one of the organizers scolded me and pointed the finger at brewers, saying very few brought enough beer. And one brewer that I ran into simply shrugged and said his whole side of the event got slammed with people in a hurry. So, without placing blame on anyone, I'd just ask that everyone involved learn something from this and fix the problem so that the murmurs that cascaded through the hard-core beer drinkers Saturday don't grow into cries that could endanger any future festivals - especially ones like these that showcase a creative side for breweries who otherwise might be content with pouring their standards and calling it a day.
Labels: Black Bottle Brewing, Colorado Brewers Guild, Fate Brewing, Festivals, Great Divide, Imbibe, Session beers, Trinity Brewing, TRVE, Upslope Brewing
Wednesday, July 30, 2014
Wait, a low-alcohol beer festival?
Session ales first started making their way into the beer-drinking lexicon a little less than four years ago, while I was doing the research for "Mountain Brew." I can remember Adam Avery saying that he was working on one because he was getting too old to drink 10% ABV beers all night. And Steve Jones commented that he was dedicating his Pateros Creek Brewing to lower-alcohol beers because, as a new father, he wanted something to drink and still be able to play with his son.
But even as more and more people came to espouse session beers, few probably thought the mini-trend would reach the peak it is scaling this weekend: A whole beer festival entirely devoted to beers less than 5% ABV. And that is why Sesh Fest, which kicks off at 3 p.m. Saturday at Sculpture Park in Denver, may just be the most interestingly odd yet appealing brewers' gathering of the summer.
More than two dozen Colorado breweries are committed to creating and pouring low-alcohol beer there - including auteurs like Epic, Great Divide and Oskar Blues, which are not breweries that you typically associate with the word "light." There will be saisons, stouts, pale ales and IPAs; there just won't be the opportunity to get accidentally drunk really quickly while enjoying a great variety of offerings. (And, yes, "accidentally drunk" is a term I use to describe what happens to even the most seasoned beer veterans at festivals with a great amount of options to which you can't say no.)
Steve Kurowski, marketing director for the Colorado Brewers Guild - which is throwing this party in conjunction with Imbibe Denver - said Sesh Fest was designed to be different in ways beyond just the lower-alcohol offerings. The ticket price is a comparatively low $20, the pours are coming in 6-oz. vessels and the restrictions on the ABV are a challenge to brewers to show what they can do.
"I think this as a category hasn't gotten enough exposure in the United States," Kurowski said. "I think it's time to showcase the finesse that brewers can bring to low-ABV beers with a lot of flavor."
One of the beer makers going all in is Ska Brewing, which is sponsoring the festival and using it as a platform to debut its session Rudie Session IPA - giving away cans of the new beer to the first 1,000 people who enter.
Ska co-founder Dave Thibodeau said he's not sure exactly why session beers have become so popular, but at his brewery it traces back to the creation of Mexican Logger some 10 years ago and the ability of people there to drink a lot of tasty beers without getting too hammered.
"For me personally, I like drinking beer most of the time I'm awake - so that's why I like them," Thibodeau said. "Maybe it's the afternoon, and I don't want to be smashed the whole day."
Rudie is the latest in the most discussion-generating of the session beer trend: The session IPA. Are they full-bodied, lower-alcohol IPAs or just watered-down versions of the style? The crew at Ska made it with a lot of El Dorado and Galaxy hops to give it a full, fruity, watermelon taste in a lower-ABV body. And after tweaking the recipe several times as one-off beers, they're ready to take it prime time.
It will be interesting to see how many other beers made for the festival become regulars in breweries' rotations. But then, much of that may depend on the reaction they get from the crowd on this newest and most surprisingly popular of beer styles. I can't wait.
But even as more and more people came to espouse session beers, few probably thought the mini-trend would reach the peak it is scaling this weekend: A whole beer festival entirely devoted to beers less than 5% ABV. And that is why Sesh Fest, which kicks off at 3 p.m. Saturday at Sculpture Park in Denver, may just be the most interestingly odd yet appealing brewers' gathering of the summer.
More than two dozen Colorado breweries are committed to creating and pouring low-alcohol beer there - including auteurs like Epic, Great Divide and Oskar Blues, which are not breweries that you typically associate with the word "light." There will be saisons, stouts, pale ales and IPAs; there just won't be the opportunity to get accidentally drunk really quickly while enjoying a great variety of offerings. (And, yes, "accidentally drunk" is a term I use to describe what happens to even the most seasoned beer veterans at festivals with a great amount of options to which you can't say no.)
Steve Kurowski, marketing director for the Colorado Brewers Guild - which is throwing this party in conjunction with Imbibe Denver - said Sesh Fest was designed to be different in ways beyond just the lower-alcohol offerings. The ticket price is a comparatively low $20, the pours are coming in 6-oz. vessels and the restrictions on the ABV are a challenge to brewers to show what they can do.
"I think this as a category hasn't gotten enough exposure in the United States," Kurowski said. "I think it's time to showcase the finesse that brewers can bring to low-ABV beers with a lot of flavor."
One of the beer makers going all in is Ska Brewing, which is sponsoring the festival and using it as a platform to debut its session Rudie Session IPA - giving away cans of the new beer to the first 1,000 people who enter.
Ska co-founder Dave Thibodeau said he's not sure exactly why session beers have become so popular, but at his brewery it traces back to the creation of Mexican Logger some 10 years ago and the ability of people there to drink a lot of tasty beers without getting too hammered.
"For me personally, I like drinking beer most of the time I'm awake - so that's why I like them," Thibodeau said. "Maybe it's the afternoon, and I don't want to be smashed the whole day."
Rudie is the latest in the most discussion-generating of the session beer trend: The session IPA. Are they full-bodied, lower-alcohol IPAs or just watered-down versions of the style? The crew at Ska made it with a lot of El Dorado and Galaxy hops to give it a full, fruity, watermelon taste in a lower-ABV body. And after tweaking the recipe several times as one-off beers, they're ready to take it prime time.
It will be interesting to see how many other beers made for the festival become regulars in breweries' rotations. But then, much of that may depend on the reaction they get from the crowd on this newest and most surprisingly popular of beer styles. I can't wait.
Labels: Colorado Brewers Guild, Festivals, Imbibe, Session beers, Ska Brewing
Monday, March 31, 2014
What the New Kids on the Block can teach us
Last week, a few of Denver's brewers and beer writers - and a lot of people in bad '80s outfits - got together for a "New Kids on the Block" party celebrating area breweries under two years old. It was revealing.
First, it's worth noting that outfits remembered as the typical clothing of the 1980s get worse every time someone throws a nostalgic party - and worse than those we were wearing in any high school pics from that actual time. But second, the event put on by Imbibe, Denver Off the Wagon, Porch Drinking and the Colorado Brewers Guild at The Lobby showed a few things about where we are evolving to in our new craft beer scene.
* These new kids are willing to try things.
Sure, a few people brought lagers and pale ales. But many offered styles that they are clearly making to try to set them apart from the old guard.
Verboten's Orange Blossom Honey Wheat has more a citrus bite than a drink this mellow sounds like it should - and to good effect. Meanwhile, Loveland Ale Works' Darkest Day, a chocolate coconut porter, was so full of malted righteousness that it subsumed the coconut enough to allow it to blend well with the chocolate without becoming overly sweet.
* These new kids are trying to take Belgians where their forebears didn't.
The aforementioned Loveland Ale Works, a rising star on the scene, whipped up a raspberry saison that was so tart as to be almost pucker-worthy, and it presented a full body as well.
Meanwhile, Black Bottle Brewing brought its Social Insecurity, a Belgian session ale that was a little light-bodied for its own good but was still a gutsy attempt at a new style.
* The next generation of new kids might be even better.
Maybe the most talked-about beer of the event was Intergalactic IPA, a fragrant and hop-bountiful double IPA from Powder Keg Brewing of Niwot, which is set to open this summer. With that as a lead-in, I can't wait to see what else may be on its way.
Last week, a few of Denver's brewers and beer writers - and a lot of people in bad '80s outfits - got together for a "New Kids on the Block" party celebrating area breweries under two years old. It was revealing.
First, it's worth noting that outfits remembered as the typical clothing of the 1980s get worse every time someone throws a nostalgic party - and worse than those we were wearing in any high school pics from that actual time. But second, the event put on by Imbibe, Denver Off the Wagon, Porch Drinking and the Colorado Brewers Guild at The Lobby showed a few things about where we are evolving to in our new craft beer scene.
* These new kids are willing to try things.
Sure, a few people brought lagers and pale ales. But many offered styles that they are clearly making to try to set them apart from the old guard.
Verboten's Orange Blossom Honey Wheat has more a citrus bite than a drink this mellow sounds like it should - and to good effect. Meanwhile, Loveland Ale Works' Darkest Day, a chocolate coconut porter, was so full of malted righteousness that it subsumed the coconut enough to allow it to blend well with the chocolate without becoming overly sweet.
* These new kids are trying to take Belgians where their forebears didn't.
The aforementioned Loveland Ale Works, a rising star on the scene, whipped up a raspberry saison that was so tart as to be almost pucker-worthy, and it presented a full body as well.
Meanwhile, Black Bottle Brewing brought its Social Insecurity, a Belgian session ale that was a little light-bodied for its own good but was still a gutsy attempt at a new style.* The next generation of new kids might be even better.
Maybe the most talked-about beer of the event was Intergalactic IPA, a fragrant and hop-bountiful double IPA from Powder Keg Brewing of Niwot, which is set to open this summer. With that as a lead-in, I can't wait to see what else may be on its way.
Labels: Black Bottle Brewing, Colorado Brewers Guild, Denver Off the Wagon, Loveland Aleworks, New Colorado breweries, Porch Drinking, Powder Keg Brewing, Verboten Brewing
Friday, March 21, 2014
Love to the Lovibond Series
Heard about Collaboration Fest yet? Or the Lovibond series in general? If not, it's worth getting up to speed on one of the cooler new innovations to the Colorado beer festival scene this year.
The Colorado Brewers Guild is working together with event creator Imbibe! to produce four new beer gatherings, each focusing on a different aspect of the brewing scene than one typically finds celebrated. And the first one, Collaboration Fest, goes off Saturday at The Curtis Hotel to kick off Colorado Craft Beer Week.
This initial party is a celebration of the cohesiveness and willingness to work together within the craft beer community. Beer makers from both within and outside of Colorado have combined to make 41 beers that have never been released to the public before. And if you don't catch them at Collaboration Fest, you may have a hard time finding them elsewhere.
The idea for Collaboration Fest actually rose out of last year's Colorado Craft Beer week (a springtime celebration that is different than Denver Beer Fest, which occurs in the week surrounding the Great American Beer Festival, for those of you following along at home). A number of out-of-state breweries wanted to be involved, but organizers didn't want to water down the all-Colorado feel of the tappings and tastings, said Steve Kurowski, CBG marketing director.
So, letting them work in conjunction with Centennial State beer makers to do something truly unique not only brings more of a focus to Colorado, but it also shows off the ties between brewers that still bind the industry.
"We consider Colorado to be an epicenter of the craft beer revolution that's going on throughout the country," Kurowski said. "We think this event will have a national feel that people will want to come to the state to explore it."
And what kind of collaborations will be served from 3 to 7 p.m.? To understand their breadth and depth, just look at all that Breckenridge Brewery is doing.
Along with the four other Summit County breweries, it's collaborated on a black saison. And in conjunction with the other "Beermuda Triangle" brewers - those on the south end of downtown Denver - it's made a black IPA aged with rum (not rum barrels, just plain old rum). But it's also got one of its brewers participating in a collaboration brew made by all of the former beer makers from Mountain Sun who have staked out on their own. And, finally, it worked with Sweetwater Brewing of Atlanta to create a red wheat wine ale.
"I just love the whole camaraderie of the whole thing. It speaks to the spirit of craft beer," said Todd Thibault, the eponymous marketing director for the brewery. "I think more people in the industry are excited about this festival than possibly consumers."
But it doesn't stop there for the Lovibond series. There also will be a Brewery 5K this summer in Fort Collins, a Sesh Fest highlighting session beers during the summer in Denver and a fresh hop festival in September.
"These will be unique events in unique places. They will not be the typical beer festival in a square room with breweries around the room," Kurowski said. "We want to create something much different for the Colorado beer drinker."
Sign me up.
Heard about Collaboration Fest yet? Or the Lovibond series in general? If not, it's worth getting up to speed on one of the cooler new innovations to the Colorado beer festival scene this year.
The Colorado Brewers Guild is working together with event creator Imbibe! to produce four new beer gatherings, each focusing on a different aspect of the brewing scene than one typically finds celebrated. And the first one, Collaboration Fest, goes off Saturday at The Curtis Hotel to kick off Colorado Craft Beer Week.
This initial party is a celebration of the cohesiveness and willingness to work together within the craft beer community. Beer makers from both within and outside of Colorado have combined to make 41 beers that have never been released to the public before. And if you don't catch them at Collaboration Fest, you may have a hard time finding them elsewhere.
The idea for Collaboration Fest actually rose out of last year's Colorado Craft Beer week (a springtime celebration that is different than Denver Beer Fest, which occurs in the week surrounding the Great American Beer Festival, for those of you following along at home). A number of out-of-state breweries wanted to be involved, but organizers didn't want to water down the all-Colorado feel of the tappings and tastings, said Steve Kurowski, CBG marketing director.
So, letting them work in conjunction with Centennial State beer makers to do something truly unique not only brings more of a focus to Colorado, but it also shows off the ties between brewers that still bind the industry.
"We consider Colorado to be an epicenter of the craft beer revolution that's going on throughout the country," Kurowski said. "We think this event will have a national feel that people will want to come to the state to explore it."
And what kind of collaborations will be served from 3 to 7 p.m.? To understand their breadth and depth, just look at all that Breckenridge Brewery is doing.
Along with the four other Summit County breweries, it's collaborated on a black saison. And in conjunction with the other "Beermuda Triangle" brewers - those on the south end of downtown Denver - it's made a black IPA aged with rum (not rum barrels, just plain old rum). But it's also got one of its brewers participating in a collaboration brew made by all of the former beer makers from Mountain Sun who have staked out on their own. And, finally, it worked with Sweetwater Brewing of Atlanta to create a red wheat wine ale.
"I just love the whole camaraderie of the whole thing. It speaks to the spirit of craft beer," said Todd Thibault, the eponymous marketing director for the brewery. "I think more people in the industry are excited about this festival than possibly consumers."
But it doesn't stop there for the Lovibond series. There also will be a Brewery 5K this summer in Fort Collins, a Sesh Fest highlighting session beers during the summer in Denver and a fresh hop festival in September.
"These will be unique events in unique places. They will not be the typical beer festival in a square room with breweries around the room," Kurowski said. "We want to create something much different for the Colorado beer drinker."
Sign me up.
Labels: Breckenridge Brewery, Colorado Brewers Guild, Colorado Craft Beer Week, Festivals, Imbibe
Monday, July 15, 2013
Colorado Brewers Rendezvous: Oh Yeah!
Sure, there were 73 breweries planted in Salida's Riverside Park - the largest gathering of beer makers at an outdoor festival in Colorado history. But it wasn't the number of brewers so much as the age; at least half of them, by my count, were less than three years old.
And it was that youth, that seeming camaraderie of spirit to define Colorado beer in their own terms, that just imbued this past Saturday's Colorado Brewers Rendezvous with a certain energy, a certain newness. And one couldn't help but walk away with a few trinkets of knowledge from the Colorado Brewers Guild's annual signature event about where the state of the craft brewing industry is going.
1) Tart sours were sooo 2012. Now, even the boundary-pushing beers are having their boundaries pushed in new directions.
Take, for example, Trinity Brewing's Damn It Feels Good to Be a Gangsta, an intriguingly dark and chewy sour that combines the tastes of roasted chocolate, raisin and a tart cherry strain. It's enough to make you stop and think a little longer than usual.
Or, if roasty sour wasn't quite enough, Three Barrel Brewing took it a step further and added ancho chile to the already jarring taste of a chocolate sour and might have made the intriguing beer of the festival with its Melaza. The Del Norte brewery is supposed to have beer in at least one Denver liquor store by the end of the summer, and it couldn't come soon enough.
2) The more herbs or spices in the beer, the more fascinating it gets.
Example A is Cannonball Creek's Rosemary Sourdough Saison, whose lighter body allows you to taste not only the floral flavor of the rosemary but just a hint of sour. Combined with Strange Brewing's excellent Zora Rosemary Pale Ale, and you have two area beers that make a baker jealous of their flavors.
Example B is Copper Kettle's Mexican Chocolate Stout, a time-tested pleaser with a chocolate-cinnamon come-on and back-of-the-tastebud kick that is now available in bottles. Everyone should try this at least once.
3) Dare I say there is a kolsch battle going on in Colorado? Steamworks was serving up its Colorado Kolsch, which is by no means new but continues to set the standard for crisp and refreshing in this state with just enough light hops to give it full flavor.
But I have to hand it to Elevation Beer, whose 8 Second Kolsch was on tap at every bar in Salida. It is sweeter, with just a hint of light fruit to its heavier-than-hops malt taste. And it presents the state with a good problem: Which of two kolsch beers to spend time with this summer.
4) You know who's impressive? Fate Brewing. Yes, one could have picked out almost any brewer at the rendezvous, admittedly, for recognition. But the new Boulder brewer, which kicked convention in the teeth by making a fantastic watermelon kolsch already this summer, debuted its Gose Saturday.
It takes guts to make a German sour to begin with, but this version calms the salty overtones too often prevalent in the style and adds a citrus twang without a peltingly sour body. At the very least, it will be fascinating to watch where this 5-month-old brewery goes.
Sure, there were 73 breweries planted in Salida's Riverside Park - the largest gathering of beer makers at an outdoor festival in Colorado history. But it wasn't the number of brewers so much as the age; at least half of them, by my count, were less than three years old.
And it was that youth, that seeming camaraderie of spirit to define Colorado beer in their own terms, that just imbued this past Saturday's Colorado Brewers Rendezvous with a certain energy, a certain newness. And one couldn't help but walk away with a few trinkets of knowledge from the Colorado Brewers Guild's annual signature event about where the state of the craft brewing industry is going.
1) Tart sours were sooo 2012. Now, even the boundary-pushing beers are having their boundaries pushed in new directions.
Take, for example, Trinity Brewing's Damn It Feels Good to Be a Gangsta, an intriguingly dark and chewy sour that combines the tastes of roasted chocolate, raisin and a tart cherry strain. It's enough to make you stop and think a little longer than usual.
Or, if roasty sour wasn't quite enough, Three Barrel Brewing took it a step further and added ancho chile to the already jarring taste of a chocolate sour and might have made the intriguing beer of the festival with its Melaza. The Del Norte brewery is supposed to have beer in at least one Denver liquor store by the end of the summer, and it couldn't come soon enough.2) The more herbs or spices in the beer, the more fascinating it gets.
Example A is Cannonball Creek's Rosemary Sourdough Saison, whose lighter body allows you to taste not only the floral flavor of the rosemary but just a hint of sour. Combined with Strange Brewing's excellent Zora Rosemary Pale Ale, and you have two area beers that make a baker jealous of their flavors.
Example B is Copper Kettle's Mexican Chocolate Stout, a time-tested pleaser with a chocolate-cinnamon come-on and back-of-the-tastebud kick that is now available in bottles. Everyone should try this at least once.
3) Dare I say there is a kolsch battle going on in Colorado? Steamworks was serving up its Colorado Kolsch, which is by no means new but continues to set the standard for crisp and refreshing in this state with just enough light hops to give it full flavor.
But I have to hand it to Elevation Beer, whose 8 Second Kolsch was on tap at every bar in Salida. It is sweeter, with just a hint of light fruit to its heavier-than-hops malt taste. And it presents the state with a good problem: Which of two kolsch beers to spend time with this summer.
4) You know who's impressive? Fate Brewing. Yes, one could have picked out almost any brewer at the rendezvous, admittedly, for recognition. But the new Boulder brewer, which kicked convention in the teeth by making a fantastic watermelon kolsch already this summer, debuted its Gose Saturday.It takes guts to make a German sour to begin with, but this version calms the salty overtones too often prevalent in the style and adds a citrus twang without a peltingly sour body. At the very least, it will be fascinating to watch where this 5-month-old brewery goes.
Labels: Cannonball Creek Brewing, Colorado Brewers Guild, Colorado Brewers Rendezvous, Copper Kettle Brewing, Elevation Beer, Fate Brewing, Steamworks Brewing, Strange Brewing, Three Barrel Brewing, Trinity Brewing
Thursday, July 11, 2013
The Best Beer Day of 2013?
Yes, that distinction normally goes to opening night of the Great American Beer Festival, with its pageantry and pre-parties and expectations. But the truth is, if you're in downtown Denver - and your liver is prepared - you can catch most of the action in that 24-hour period.
This Saturday, however, even Superman couldn't fly fast enough to get up and down the Front Range and soak in all of the beer celebrations going on. Here's a quick look at your choices, all of which are happening over an 11-hour period in what might be the best beer day of the year.
* Colorado Brewers Rendezvous, Salida
From 1 to 5 p.m., Riverside Park will be flooded with 73 brewers, from both craft breweries big and craft breweries small, to celebrate the Colorado Brewers Guild. And for $35 at the door, you too can get in.
This is one of the finest Colorado festivals of any given year, both because of the breadth and depth of who is serving and the good quality of the beer that brewers bring to impress each other. But also, there's just a spirit of collegiality at what is essentially a CBG rally that you don't find at a lot of other festivals. This is where the Beer Geekette and I will enjoy the day.
* American Homebrewers Association rally, Left Hand Brewing
Those who haven't been to an AHA rally are missing out on a great collection of beer geeks hanging out, commenting on the massive tanks at the host brewery and just chilling. This particular rally, scheduled from 1 to 4 p.m. at the Longmont brewery, is free to AHA members and costs only the price of AHA membership to anyone else wanting to get in (though RSVPs are preferred here.)
Plus, host breweries always break out the good stuff for the AHA crowd. In this case, Left Hand will be tapping a vintage Wake Up Dead (rumored to be circa 2010) and holding a q-and-a with everyone present.
* Breckenridge 23rd anniversary block party, Denver
Seriously, the guys who make 471 IPA and Vanilla Porter are old enough to drink and almost old enough to rent a car. And from noon to 6 p.m., they're closing down the roads around their Kalamath Street location and celebrating in style.
A $23 ticket gets you four full beers, unlimited tasters of rare and unique beers, barbecue and music. And those rare beers include Belgian Double IPA, Barrel Aged Belgian Oatmeal Stout, Double Belgian Agave Wheat and "471 on the Moon" - three-quarters 471 IPA and one-quarter Oatmeal Stout, aged in a Cabernet barrel.
* Twisted Pine 18th anniversary, Boulder
As far as anniversaries go, this one is a little more celebratory. Twisted Pine beers can now vote, go to R-rated movies and date their former teachers without legal consequences.
To celebrate, they'll have samples of more than 30 beers, including their 16th anniversary barleywine and 10 small-batch experiments. Tickets are $25, and the party goes from 2 to 7.
* 17th Annual Biergarten Festival, Morrison
This one actually starts Friday night and extends through Sunday, so it gives you a little flexibility. Colorado's German American Chamber of Commerce serves up German music, a German buffet (plus a bratwurst-eating contest at 4 p.m. Saturday) and beer from the likes of Paulaner and Hacker-Pschorr.
Eight bucks gets you in Friday (4-10) or Saturday (11-10), and the Sunday (10-2) festivities at TEV Edelweiss Pavilion are free. And if you're ambitious, you can wake up from one of the other four Saturday events and shake off your hangover here.
Yes, that distinction normally goes to opening night of the Great American Beer Festival, with its pageantry and pre-parties and expectations. But the truth is, if you're in downtown Denver - and your liver is prepared - you can catch most of the action in that 24-hour period.
This Saturday, however, even Superman couldn't fly fast enough to get up and down the Front Range and soak in all of the beer celebrations going on. Here's a quick look at your choices, all of which are happening over an 11-hour period in what might be the best beer day of the year.
* Colorado Brewers Rendezvous, Salida
From 1 to 5 p.m., Riverside Park will be flooded with 73 brewers, from both craft breweries big and craft breweries small, to celebrate the Colorado Brewers Guild. And for $35 at the door, you too can get in.
This is one of the finest Colorado festivals of any given year, both because of the breadth and depth of who is serving and the good quality of the beer that brewers bring to impress each other. But also, there's just a spirit of collegiality at what is essentially a CBG rally that you don't find at a lot of other festivals. This is where the Beer Geekette and I will enjoy the day.
* American Homebrewers Association rally, Left Hand Brewing
Those who haven't been to an AHA rally are missing out on a great collection of beer geeks hanging out, commenting on the massive tanks at the host brewery and just chilling. This particular rally, scheduled from 1 to 4 p.m. at the Longmont brewery, is free to AHA members and costs only the price of AHA membership to anyone else wanting to get in (though RSVPs are preferred here.)
Plus, host breweries always break out the good stuff for the AHA crowd. In this case, Left Hand will be tapping a vintage Wake Up Dead (rumored to be circa 2010) and holding a q-and-a with everyone present.
* Breckenridge 23rd anniversary block party, Denver
Seriously, the guys who make 471 IPA and Vanilla Porter are old enough to drink and almost old enough to rent a car. And from noon to 6 p.m., they're closing down the roads around their Kalamath Street location and celebrating in style.
A $23 ticket gets you four full beers, unlimited tasters of rare and unique beers, barbecue and music. And those rare beers include Belgian Double IPA, Barrel Aged Belgian Oatmeal Stout, Double Belgian Agave Wheat and "471 on the Moon" - three-quarters 471 IPA and one-quarter Oatmeal Stout, aged in a Cabernet barrel.
* Twisted Pine 18th anniversary, Boulder
As far as anniversaries go, this one is a little more celebratory. Twisted Pine beers can now vote, go to R-rated movies and date their former teachers without legal consequences.
To celebrate, they'll have samples of more than 30 beers, including their 16th anniversary barleywine and 10 small-batch experiments. Tickets are $25, and the party goes from 2 to 7.
* 17th Annual Biergarten Festival, Morrison
This one actually starts Friday night and extends through Sunday, so it gives you a little flexibility. Colorado's German American Chamber of Commerce serves up German music, a German buffet (plus a bratwurst-eating contest at 4 p.m. Saturday) and beer from the likes of Paulaner and Hacker-Pschorr.
Eight bucks gets you in Friday (4-10) or Saturday (11-10), and the Sunday (10-2) festivities at TEV Edelweiss Pavilion are free. And if you're ambitious, you can wake up from one of the other four Saturday events and shake off your hangover here.
Labels: American Homebrewers Association, Breckenridge Brewery, Colorado Brewers Guild, Left Hand Brewing, Twisted Pine Brewing
Wednesday, July 04, 2012
Make Summer 2012 the Season of the Beer Dinner
Beer festivals are great collections of many breweries, but if I learned one thing at the Colorado Brewers' Festival a week-and-a-half ago, it was that 100-degree weather and voluminous drinking don't always pair well. So, how's a sweaty beer drinker supposed to spend the summer?
The answer: It's beer dinner time. Think about it. You're indoors, in air conditioning, with people serving you great food and great beer, while you don't have to move. The crowds are much smaller. And I've never seen a brewer say, "Sorry, we ran out of our specialty" in the middle of dinner.
With the Beer Geekette, I recently attended one of the finest beer/food pairings in memory - the Colorado Brewers Guild's monthly Colorado Beer Tour event at the Bridgewater Grill in Golden, this one with Ska Brewing. And through it, attendees can see all the elements that make beer dinners such worthy events.
First, a knowledgeable brewery representative - we'll call him Eric Kaizer, for the sake of this article - was there to explain the history of each beer, both the traditional history of its style and how it came to be in Ska. Eric threw in stories about the brewery leaders' antics (no surprise, if you've met Dave Thibodeau), had trivia contests with prizes (love the shirt) and just made you feel like you were part of the brewing team for one night.
Second, the fine chefs at the Bridgewater incorporated beer into many of the dishes, giving you something you couldn't find if you'd just gone to a restaurant and ordered a good beer. A ginger and beer syrup for the blackened scallop (pictured above, with more emphasis on the scallops than in the opening shot), beer mixed into the chicken jalapeno poppers and - the piece de resistance - beer salt made from several Ska brews on appetizer popcorn was quite the mix.
And third, there was the food, which was not only intricately cooked but very well paired with the beer. Let's face it, the hot dogs sold at outdoor festivals don't really bring out the character of your IPA. But when the citrus on the macadamia-crusted tuna blends wonderfully with the sharp candy taste of True Blonde Dubbel and the Modus Hoperandi compliments the hint of sweetness in the glaze on the bone-in beef ribeye (pictured above), you can truly appreciate why beer pairs better than wine with excellent food.
The Colorado Beer Tour continues at the Bridgewater Grill with a July 11 Left Hand dinner and an Aug. 1 dinner with Oskar Blues. Yes, both of those dates conflict with book signings I'm doing at Vine Street Pub and Twisted Pine Brewing, respectively. So, I can only recommend that you come visit me on one of those nights and hit the restaurant on the other. (Because it's not like you've got anything else to do this summer, right?)
Also, Freschcraft has a July 18 dinner featuring beers from Dry Dock, Funkwerks and Great Divide, among other breweries. And in Colorado Springs, Trinity Brewing just announced a six-course dinner on Aug. 19 featuring its sour and saison beers.
And there will be many more pairings throughout the next two months as well. So, vow to beat the heat, eat some meat and find ways to support local breweries that won't leave you panting with exhaustion.
Oh, and happy Fourth of July, everyone. Let's celebrate by drinking some American beer.
Beer festivals are great collections of many breweries, but if I learned one thing at the Colorado Brewers' Festival a week-and-a-half ago, it was that 100-degree weather and voluminous drinking don't always pair well. So, how's a sweaty beer drinker supposed to spend the summer?
The answer: It's beer dinner time. Think about it. You're indoors, in air conditioning, with people serving you great food and great beer, while you don't have to move. The crowds are much smaller. And I've never seen a brewer say, "Sorry, we ran out of our specialty" in the middle of dinner.
With the Beer Geekette, I recently attended one of the finest beer/food pairings in memory - the Colorado Brewers Guild's monthly Colorado Beer Tour event at the Bridgewater Grill in Golden, this one with Ska Brewing. And through it, attendees can see all the elements that make beer dinners such worthy events.
First, a knowledgeable brewery representative - we'll call him Eric Kaizer, for the sake of this article - was there to explain the history of each beer, both the traditional history of its style and how it came to be in Ska. Eric threw in stories about the brewery leaders' antics (no surprise, if you've met Dave Thibodeau), had trivia contests with prizes (love the shirt) and just made you feel like you were part of the brewing team for one night.
Second, the fine chefs at the Bridgewater incorporated beer into many of the dishes, giving you something you couldn't find if you'd just gone to a restaurant and ordered a good beer. A ginger and beer syrup for the blackened scallop (pictured above, with more emphasis on the scallops than in the opening shot), beer mixed into the chicken jalapeno poppers and - the piece de resistance - beer salt made from several Ska brews on appetizer popcorn was quite the mix.
And third, there was the food, which was not only intricately cooked but very well paired with the beer. Let's face it, the hot dogs sold at outdoor festivals don't really bring out the character of your IPA. But when the citrus on the macadamia-crusted tuna blends wonderfully with the sharp candy taste of True Blonde Dubbel and the Modus Hoperandi compliments the hint of sweetness in the glaze on the bone-in beef ribeye (pictured above), you can truly appreciate why beer pairs better than wine with excellent food.
The Colorado Beer Tour continues at the Bridgewater Grill with a July 11 Left Hand dinner and an Aug. 1 dinner with Oskar Blues. Yes, both of those dates conflict with book signings I'm doing at Vine Street Pub and Twisted Pine Brewing, respectively. So, I can only recommend that you come visit me on one of those nights and hit the restaurant on the other. (Because it's not like you've got anything else to do this summer, right?)
Also, Freschcraft has a July 18 dinner featuring beers from Dry Dock, Funkwerks and Great Divide, among other breweries. And in Colorado Springs, Trinity Brewing just announced a six-course dinner on Aug. 19 featuring its sour and saison beers.
And there will be many more pairings throughout the next two months as well. So, vow to beat the heat, eat some meat and find ways to support local breweries that won't leave you panting with exhaustion.
Oh, and happy Fourth of July, everyone. Let's celebrate by drinking some American beer.
Labels: Beer dinners, Colorado Brewers Guild, Freshcraft, Ska Brewing, Trinity Brewing
