Wednesday, January 04, 2017
Big Beers Has Some Big Changes
For 16 years the Big Beers, Belgians and Barleywines Festival was synonymous with drinking in Vail. And now, for its 17th edition, it's being almost completely reborn - in a new city, in a new format, in a changing craft beer universe.
That kind of massive change would be enough to ruin some other festivals, or at least leave them caught in an identity crisis. But for Big Beers, whose festivities officially kick off Thursday evening (and whose tasting and seminar tickets are, shockingly, still available), it appears at first glance to be giving what already is one of America's best beer festivals a shot in the arm that allows organizers Laura and Bill Lodge to re-imagine the gathering in a whole new way.
Moving 38 miles down the road, the three-day celebration of the finest envelope-pushing beers in the state and the country lands this year at Beaver Run Resort in Breckenridge. There the main tasting event on Saturday will be split between two ballrooms in order to accommodate all of the breweries clamoring to pour their wares at the event - more than 150 will be in attendance, even as roughly 40 more beer makers had to be put onto a waiting list this year/
But, much like with the Great American Beer Festival, not all of the action will be on the floor of the event anymore. When Laura Lodge went searching for a city to replace Vail because the former host hotel is in the midst of massive renovations, one of the things she found was a willingness on the part of Breckenridge restaurants and bars not just to embrace the beer geeks coming into town but to line up a whole series of special events on Thursday, Friday and Saturday evenings to give visitors a chance to experience great beers outside of just the grand tasting.
From rare tappings by the likes of Odell and Avery to tap takeovers of luminaries like Melvin and Casey to beer dinners themed around everything from burgers to exotic small plates, Big Beers attendees almost could skip the festival and still have their palates sated. Then again, no one really would want to do that.
The festival, after all, remains a showcase of barrel-aged rarities (such as a Law’s Rum Barrel-Aged Sour Ale with Pluots and Elephant Heart Plums from Black Project), full experimental lines (the Metallurgy Sour Collection of beers aged in stainless steel barrels from Destihl Brewing), beers that have been cellaring for years and are impossible to find outside this event (2009 Fort from Dogfish Head) and a collection of breweries (Jester King, Surly, Troegs) whose beers can't be found elsewhere in Colorado. (See the program here.)
In fact, there's a good chance that this wholly new Big Beers festival will be its best one yet and lay a foundation for even more innovation to come. And Lodge feels very fortunate that she has this opportunity, even if it means having to leave her hometown for the weekend.
"It's been very gratifying to find out that not only is there a great beer culture here but everyone's very enthusiastic," she said. "We didn't lose any enthusiasm."
For 16 years the Big Beers, Belgians and Barleywines Festival was synonymous with drinking in Vail. And now, for its 17th edition, it's being almost completely reborn - in a new city, in a new format, in a changing craft beer universe.
That kind of massive change would be enough to ruin some other festivals, or at least leave them caught in an identity crisis. But for Big Beers, whose festivities officially kick off Thursday evening (and whose tasting and seminar tickets are, shockingly, still available), it appears at first glance to be giving what already is one of America's best beer festivals a shot in the arm that allows organizers Laura and Bill Lodge to re-imagine the gathering in a whole new way.
Moving 38 miles down the road, the three-day celebration of the finest envelope-pushing beers in the state and the country lands this year at Beaver Run Resort in Breckenridge. There the main tasting event on Saturday will be split between two ballrooms in order to accommodate all of the breweries clamoring to pour their wares at the event - more than 150 will be in attendance, even as roughly 40 more beer makers had to be put onto a waiting list this year/
But, much like with the Great American Beer Festival, not all of the action will be on the floor of the event anymore. When Laura Lodge went searching for a city to replace Vail because the former host hotel is in the midst of massive renovations, one of the things she found was a willingness on the part of Breckenridge restaurants and bars not just to embrace the beer geeks coming into town but to line up a whole series of special events on Thursday, Friday and Saturday evenings to give visitors a chance to experience great beers outside of just the grand tasting.From rare tappings by the likes of Odell and Avery to tap takeovers of luminaries like Melvin and Casey to beer dinners themed around everything from burgers to exotic small plates, Big Beers attendees almost could skip the festival and still have their palates sated. Then again, no one really would want to do that.
The festival, after all, remains a showcase of barrel-aged rarities (such as a Law’s Rum Barrel-Aged Sour Ale with Pluots and Elephant Heart Plums from Black Project), full experimental lines (the Metallurgy Sour Collection of beers aged in stainless steel barrels from Destihl Brewing), beers that have been cellaring for years and are impossible to find outside this event (2009 Fort from Dogfish Head) and a collection of breweries (Jester King, Surly, Troegs) whose beers can't be found elsewhere in Colorado. (See the program here.)
In fact, there's a good chance that this wholly new Big Beers festival will be its best one yet and lay a foundation for even more innovation to come. And Lodge feels very fortunate that she has this opportunity, even if it means having to leave her hometown for the weekend.
"It's been very gratifying to find out that not only is there a great beer culture here but everyone's very enthusiastic," she said. "We didn't lose any enthusiasm."
Labels: Avery Brewing, Big Beers, Black Project, Casey Brewing, Destihl, Dogfish Head, Jester King Brewing, Melvin Brewing, nitro, Odell Brewing, Surly Brewing
Tuesday, April 19, 2016
Samuel Adams: Still Got It
Thirty-two years into your lifespan as a brewery, you might think you'd get a little staid and just rely on people coming back for the drinks they know so well.
But while sitting down for an interview today with Boston Beer Co. founder Jim Koch, I realized that settling wasn't something that would come naturally to one of craft beer's true pioneers. And the brewery's new nitro series is evidence of that.
Boston Beer released three nitro beers a couple of months ago - an IPA, a White Ale and a Coffee Stout - in cans with widgets (for lack of a more scientific term) in them that offer pressurize the vessel with nitrogen. Though rare, other breweries have done this before, meaning that Koch thought his brewery had to develop truly unique beers for them in order to stand out.
And this was where Boston Beer really earned its stripes. Too many nitro IPAs that are found on tap are softer versions of a brewery's regular offering, with the hops taste ending up muted. But Koch said he understood that carbonation is an essential part of the IPA, and so taking that away required him to change the recipe for the beer entirely.
What he arrived at was a 100-IBU delicacy that lacks the acidic bite of many IPAs but packs a grassy taste that fills your mouth and makes its hops presence known. And it's so smooth that the beer could go down more easily and quickly than expected, as I found out today.
"It's been a lot of 'Wow, that's different.' Other brewers, they say "How did you do that?'" he said. "Not everybody likes it, which is OK. You have to be open and knowledgeable about transforming beer flavor."
The Coffee Stout too is notable. Though it carries a pillow-like softness typical of the genre, it's imbued with a deep roasted flavor that can be lost in some nitro efforts. It's quite a flavor bomb.
Koch was in Denver Tuesday for a signing of his new book, "Quench Your Own Thirst," which details his three-plus decades in the beer business, examining both successful philosophies and notable mistakes. There have been times that Sam Adams has seemed to fade from the beer scene over that period. But the new nitro series ensures it will continue to be a pioneer - and shows that the first craft brewery to do things correctly on a national scale still has some great tricks up its sleeve.
Thirty-two years into your lifespan as a brewery, you might think you'd get a little staid and just rely on people coming back for the drinks they know so well.
But while sitting down for an interview today with Boston Beer Co. founder Jim Koch, I realized that settling wasn't something that would come naturally to one of craft beer's true pioneers. And the brewery's new nitro series is evidence of that.
Boston Beer released three nitro beers a couple of months ago - an IPA, a White Ale and a Coffee Stout - in cans with widgets (for lack of a more scientific term) in them that offer pressurize the vessel with nitrogen. Though rare, other breweries have done this before, meaning that Koch thought his brewery had to develop truly unique beers for them in order to stand out.
And this was where Boston Beer really earned its stripes. Too many nitro IPAs that are found on tap are softer versions of a brewery's regular offering, with the hops taste ending up muted. But Koch said he understood that carbonation is an essential part of the IPA, and so taking that away required him to change the recipe for the beer entirely.
What he arrived at was a 100-IBU delicacy that lacks the acidic bite of many IPAs but packs a grassy taste that fills your mouth and makes its hops presence known. And it's so smooth that the beer could go down more easily and quickly than expected, as I found out today."It's been a lot of 'Wow, that's different.' Other brewers, they say "How did you do that?'" he said. "Not everybody likes it, which is OK. You have to be open and knowledgeable about transforming beer flavor."
The Coffee Stout too is notable. Though it carries a pillow-like softness typical of the genre, it's imbued with a deep roasted flavor that can be lost in some nitro efforts. It's quite a flavor bomb.
Koch was in Denver Tuesday for a signing of his new book, "Quench Your Own Thirst," which details his three-plus decades in the beer business, examining both successful philosophies and notable mistakes. There have been times that Sam Adams has seemed to fade from the beer scene over that period. But the new nitro series ensures it will continue to be a pioneer - and shows that the first craft brewery to do things correctly on a national scale still has some great tricks up its sleeve.
Labels: Boston Beer Co., Coffee beer, IPA, nitro
Saturday, November 01, 2014
Best. November. Ever.
Traditionally, the time between the Great American Beer Festival and Christmas largely has been a dry season, when brewers worry about getting out their winter seasonals and beer drinkers allow their livers to recover. But not this year.
Instead, this month brings a bevy of opportunities to sample a great variety of beers in settings that are new or only just becoming familiar. And before the snow gets really good in the mountains, it may be worth clearing your calendar and dedicating the next four weeks to beer tasting.
Saturday, Nov. 1: All Colorado Beer Festival, Colorado Springs
What started many years ago as a mid-sized festival has grown to 67 breweries serving 200 beers this year - plus two cideries and a kombucha maker. And if last year's selection was any indication, the brewers will be getting creative with what they bring.
One thing that's cool about the All Colorado Beer Festival - aside from the state-centered focus implied in its name - is the fact that it's one of the few festivals in the state that awards medals from a panel of certified judges. (And celebrity judges like yours truly, hence the picture above.) It's the best beer fest in the Springs area, and it's worth the $35 price for tickets to the 1 p.m. or 6:30 p.m. sessions.
Saturday, Nov. 8: Boulder IPA Fest
Avery Brewing's annual celebration of the hop shows off not just its grassy products but a lot of other fine stuff as well. Tickets are $45 and the festival runs from noon to 5 p.m.
Saturday, Nov. 15: Left Hand Nitro Fest, Longmont
This celebration of nitrogenated beers is believed to be the first such specialty festival in Colorado and maybe in the country. But when the beer gurus at Left Hand thought about a clever way to celebrate their 21st birthday this year, thoughts turned quite quickly to focusing on a style of beer that the brewery is becoming known for nationwide.
Twenty-three breweries will be bringing nitro beers, and many will be available for the first time in Colorado or anywhere outside of the breweries. These aren't just the porters and stouts that have become known as the primary brewery styles, either - Green Flash's West Coast IPA, Elysian's P. Smoove Pumpkin Cream Ale and Dogfish Head's Chicory Stout are among the others on tap.
And Left Hand will move beyond the three beers it has universally available on nitro and offer three more - its session IPA, its Black Jack Porter and its coffee porter, marketing director Emily Armstrong said. Tickets for the 3 to 7 p.m. festival are $50.
Sunday, Nov. 16: Denver Bacon and Beer Festival
This is the third year for the celebration of pork, porter, pales and pilsner, and it's growing once again. A full 1,100 tickets are available for the show at the Curtis hotel, which is scheduled from 2:30 to 5 p.m.
If you haven't been before, the idea is no fancier than the title. About 20 breweries bring beers that they think might pair well with something porky and salty, and about 25 breweries bring something clever they've made with bacon. Attendees travel from booth to booth in a blissful celebration of beer and carnivorous behavior.
Organizer P.J. Hoberman of Denver Off the Wagon, which also is offering a five-course dinner for $65 at The Lobby the night before, said the appeal is pretty obvious. "I think honestly most beer does pair well with pork. Think about a nice roasty stout with a good piece of bacon." I'm sold.
Thursday, Nov. 20: Chef and Brew
One of the premier combinations of food and beer (assuming you like food other than bacon) is back at the Exdo Center in Denver. Twenty breweries are paired with 20 chefs from such low-end restaurants as Acorn, Panzano and Rioja to come up with a lasting combination. People are still talking about some of the combinations from last year's festival, if that gives you any indication what you'll get for your $49 general admission ticket.
Friday, Nov. 21: American Craft Beer Radio Holiday Beer Bash
Moving this year to Wings Over the Rockies Museum, Gary Valliere's big party (pictured at top) will feature about 35 breweries. Last year, the majority of them poured some version of their winter seasonals, making this the perfect gathering for people who love to check out what they should be drinking throughout December. The show runs from 5 to 9 p.m., and tickets are $35.
Traditionally, the time between the Great American Beer Festival and Christmas largely has been a dry season, when brewers worry about getting out their winter seasonals and beer drinkers allow their livers to recover. But not this year.
Instead, this month brings a bevy of opportunities to sample a great variety of beers in settings that are new or only just becoming familiar. And before the snow gets really good in the mountains, it may be worth clearing your calendar and dedicating the next four weeks to beer tasting.
Saturday, Nov. 1: All Colorado Beer Festival, Colorado Springs
What started many years ago as a mid-sized festival has grown to 67 breweries serving 200 beers this year - plus two cideries and a kombucha maker. And if last year's selection was any indication, the brewers will be getting creative with what they bring.
One thing that's cool about the All Colorado Beer Festival - aside from the state-centered focus implied in its name - is the fact that it's one of the few festivals in the state that awards medals from a panel of certified judges. (And celebrity judges like yours truly, hence the picture above.) It's the best beer fest in the Springs area, and it's worth the $35 price for tickets to the 1 p.m. or 6:30 p.m. sessions.
Saturday, Nov. 8: Boulder IPA Fest
Avery Brewing's annual celebration of the hop shows off not just its grassy products but a lot of other fine stuff as well. Tickets are $45 and the festival runs from noon to 5 p.m.
Saturday, Nov. 15: Left Hand Nitro Fest, Longmont
This celebration of nitrogenated beers is believed to be the first such specialty festival in Colorado and maybe in the country. But when the beer gurus at Left Hand thought about a clever way to celebrate their 21st birthday this year, thoughts turned quite quickly to focusing on a style of beer that the brewery is becoming known for nationwide.Twenty-three breweries will be bringing nitro beers, and many will be available for the first time in Colorado or anywhere outside of the breweries. These aren't just the porters and stouts that have become known as the primary brewery styles, either - Green Flash's West Coast IPA, Elysian's P. Smoove Pumpkin Cream Ale and Dogfish Head's Chicory Stout are among the others on tap.
And Left Hand will move beyond the three beers it has universally available on nitro and offer three more - its session IPA, its Black Jack Porter and its coffee porter, marketing director Emily Armstrong said. Tickets for the 3 to 7 p.m. festival are $50.
Sunday, Nov. 16: Denver Bacon and Beer Festival
This is the third year for the celebration of pork, porter, pales and pilsner, and it's growing once again. A full 1,100 tickets are available for the show at the Curtis hotel, which is scheduled from 2:30 to 5 p.m.
If you haven't been before, the idea is no fancier than the title. About 20 breweries bring beers that they think might pair well with something porky and salty, and about 25 breweries bring something clever they've made with bacon. Attendees travel from booth to booth in a blissful celebration of beer and carnivorous behavior.
Organizer P.J. Hoberman of Denver Off the Wagon, which also is offering a five-course dinner for $65 at The Lobby the night before, said the appeal is pretty obvious. "I think honestly most beer does pair well with pork. Think about a nice roasty stout with a good piece of bacon." I'm sold.
Thursday, Nov. 20: Chef and Brew
Friday, Nov. 21: American Craft Beer Radio Holiday Beer Bash
Moving this year to Wings Over the Rockies Museum, Gary Valliere's big party (pictured at top) will feature about 35 breweries. Last year, the majority of them poured some version of their winter seasonals, making this the perfect gathering for people who love to check out what they should be drinking throughout December. The show runs from 5 to 9 p.m., and tickets are $35.
Labels: All Colorado Beer Festival, American Craft Beer Radio, Avery Brewing, Chef and Brew, Denver Off the Wagon, Festivals, IPA, Left Hand Brewing, nitro, Winter seasonals
Thursday, July 10, 2008
A Stout for the Summer
Summer is about Belgians and spicy blondes and lighter pale ales. It's not about dark beers . . . at least I thought so until I stopped by Breckenridge Brewery tonight.
There I discovered the Thunder Stout, the newest in the small-batch series that already has produced the magnificently hoppy 471 IPA. I don't normally get stouts in the hot months, but it was Breck's, so I thought it was worth a try.
What I found was a beer with a thick head, incredibly creamy body and the kind of light, silky nitro-tap sensation that takes you by surprise when you're not expecting it. A wonderfully easy beer, it had the smooth body of a session beer but an approachable and yet still filling character that didn't reek of unique flavor so much as it screamed of gentle happiness.
The exact taste was elusive - was it a mellow oatmeal body or did I sense just a touch of the vanilla overtones that mark the brewery's porter? - but it was seductively light and pleasing. Yes, I'll still order the 471 IPA first when I go back, as I did tonight, but at least I know there is something surprising waiting for me after I've finished that.
Summer is about Belgians and spicy blondes and lighter pale ales. It's not about dark beers . . . at least I thought so until I stopped by Breckenridge Brewery tonight.
There I discovered the Thunder Stout, the newest in the small-batch series that already has produced the magnificently hoppy 471 IPA. I don't normally get stouts in the hot months, but it was Breck's, so I thought it was worth a try.
What I found was a beer with a thick head, incredibly creamy body and the kind of light, silky nitro-tap sensation that takes you by surprise when you're not expecting it. A wonderfully easy beer, it had the smooth body of a session beer but an approachable and yet still filling character that didn't reek of unique flavor so much as it screamed of gentle happiness.
The exact taste was elusive - was it a mellow oatmeal body or did I sense just a touch of the vanilla overtones that mark the brewery's porter? - but it was seductively light and pleasing. Yes, I'll still order the 471 IPA first when I go back, as I did tonight, but at least I know there is something surprising waiting for me after I've finished that.
Labels: Breckenridge Brewery, nitro, stouts
