Category: Beer and Spirits

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DESCHUTES BREWERY NEW RELEASES WORTH A TASTE

One of the things I’ve always found fascinating about craft brewers is the seemingly endless desire for experimentation. It’s not enough to simply brew a pale ale, lager, pilsner or IPA. There is a strong drive to innovate, to try new flavors and styles.

 

Such is the case with Deschutes Brewery, a leader in the craft beer industry for 25 years. Deschutes recently released two new brews from its Bond Street Series, which originated as experiments with different styles at the flagship pub on Bond Street in Bend Oregon. It now features the most popular results from all their pubs. Both of the new releases are IPAs.

 

“Hop in the Dark,” the result of 22 experimental brews in Deschutes Bend and Portland pubs over more than a year is what might be called a black IPA, though Deschutes calls it a Cascadian Dark Ale. At 6.5% ABV, it also sports 70 IBUs. It reveals floral, spicy pine, and coffee notes in the aroma. A rich, roasted caramelized character from a combination of malts (Pale, Munich, Crystal, Chocolate, Chocolate Wheat, Black Barley, Flaked Oats, and Toasted Oats) is offset with citrus and given structure on the palate from the hops (Nugget, Citra, Mosaic Northern Brewer, Centennial, Amarillo, and Cascade).

 


“Fresh Squeezed,” as the name implies, is all about citrus, notably from the citra, nugget and mosaic hops. Mild malt notes from Pale, Crystal and Munich malts provide a nice accent. The beer comes in at 6% ABV and 60 IBU. Refreshingly lively for summer sipping, it finishes with an uplifting bitterness.

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SUMMER SEASONALS BREWING UP FRESH BEER DRINKING

Craft breweries everywhere have been releasing their summer brews. Typically lighter and fresher, these seasonals are designed to go down easy.

 

Deschutes Twilight Summer Ale

 

This summer seasonal from Deschutes offers an aroma of fresh wheaty,  malty notes, which are reprised in a firm palate and a crisp, slightly hoppy finish.

Nicely balanced malt and hop qualities, with 35 IBUs.

Not too heavy, not too light, its 5 percent alcohol is just right for warm weather sipping.

Twilight Summer Ale is available from May to September.

 

Ska Mexican Style Logger

 

Ska Brewing’s Mexican Style Logger is another seasonal and, of course, this one is really a lager. Ska Brewing is an18 year-old brewery based in Durango, Colorado making around 13 well-regarded brews. This one is all about fresh grain and sweet malt. At 18 IBU, I don’t get much hoppy character but I don’t think that’s the point anyway. Coming in at 4.2 percent ABV, Logger closes with a clean, crisp finish. Mexican Logger is available in cans through September.

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SPRING BREWS FROM DESCHUTES AND SAMUEL ADAMS … AND AN ODE TO BOSTON LAGER

SPRING BREWS FROM DESCHUTES AND SAMUEL ADAMS … AND AN ODE TO BOSTON LAGER

 

Although winter still has some punch left, this is the time of year when most breweries release their warm weather brews. These spring/summer beers typically sport a lighter, more approachable style. However, for me, their “drinkability” usually comes at the price of flavor interest. While, this style of beer generally isn’t my favorite, I have to admit the new releases from Deschutes and Samuel Adams are certainly “drinkable” and worth a taste.

 

 

Deschutes “River Ale” likely qualifies as a ”session ale,” with its low 4% ABV.

There is a good balance of malt and hop (a relatively modest 28 IBUs).

It opens with malty aromas, accented with a light lemony, hoppy bitterness followed by a similar flavor profile.

 

Samuel Adams “White Lantern” is a Belgian-style white ale, with added tangerine and orange peel, coriander and

Grains of Paradise (this is typical of traditional Belgian ales to have added spices and other flavorings). With a higher but still relatively moderate 5.5% ABV, this unfiltered potion offers citrus, bread, caramel, and lemongrass aromas. The flavor profile is similar but a bit toastier, with a touch of hoppy bitterness, despite the very low 10 IBUs.

 

Sam Adams “Double Agent IPL” is an altogether different creation. Note the “IPL,” as in India Pale Lager. Here we have a successful attempt to combine the hoppiness of an IPA and the subtle maltiness of a lager. Again we’re talking a modest 5.0% ABV but with a somewhat higher 43 IBU.

I liked the white pepper and grapefruit in the nose. I found the palate quite intriguing with a light hoppy bitterness and a hint of citrus built on an oat-like foundation.

 

 

I also want to take this opportunity to ruminate a bit on Samuel Adams Boston Lager. This iconic craft beer, now almost 30 years old, is easy for craft beer lovers to dismiss. Certainly, when it was introduced to American beer drinkers in 1984, it was a breath of fresh air, even a revelation, at least to this flavor starved beer drinking palate. At that time, I think the only other craft beer with which I was familiar was Anchor Steam Beer. Otherwise, my search for character meant trying different imports.

Boston Lager has always seemed to me to taste more like an ale than a lager. Maybe it’s because coming of age in the 1970’s, my experience with lagers was the typical American mass produced beer. Regardless of the proper style definition, Boston Lager’s hoppy character (from high quality Hallertau, Mittelfrueh and Tettnang Noble hops) seems fairly pronounced (even at 30 IBUs) but it is balanced nicely with creamy malts (a two-row pale barley malt blend and Caramel 60).

 

Jim Koch’s first commercial brew exhibits a bit of spicy citrus and pine qualities in the nose. The palate presents with good bite (even though it only provides a modest 4.9 % ABV) balanced with a pleasant creaminess. The beer finishes with citrus and caramel notes.

 

It seems obligatory for many craft beer advocates to downplay beers like Boston Lager that have been around a long time and are produced in relatively large quantities (at least by craft beer standards). Everyone is looking for the next “new thing” or “extreme beer.” And the Boston Beer Company has its fair share of those. But they deserve a lot of credit for maintaining the high quality of Samuel Adams Boston Lager, even as production has increased.

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TWO COLD BEERS TO WARM YOUR JANUARY


I sampled two new releases from Deschutes Brewery tonight. Turns out, it’s a pretty good way to spend a cold night in Denver. One of them, Red Chair IPA was striking in that I had tasted last year and my notes tonight were almost the same as then. And that’s a good thing. So, rather than plagiarize myself for a review, I will just quote last years’ (also found here: http://rmpeoplespalate.com/blog/?p=495):

Once in a while, this wine guy gets an opportunity to sample new craft beer releases. I’m happy to have one now to recommend: Red Chair NWPA (Northwest Pale Ale), the new seasonal beer from Deschutes Brewery of Bend, Oregon.

Deschutes says Red Chair (6.2% ABV) is named after the oldest operating lift at Mt. Bachelor. They call it their debut Northwest Pale Ale, though not unlike the last year’s Red Chair IPA. I never tasted the IPA; so, I’ll take their word for it.

This one sits in the glass with a copper color and a loosely foamy head. As I sniff, I pick up hints of citrus, bread, caramel, and herbal lemongrass. Sipping reveals more toast and citrus. Dry, bitter hops emerge but don’t overpower. A malty counterpoint asserts itself then gives way to more hops in the finish.

I relate to it as a cross between an IPA and American pale ale. It is medium bodied and well balanced, with a hoppy personality moderated by malty qualities. I’m told Red Chair began as an experimental beer to test new hops and hopping techniques. Additionally, seven European and domestic malts are key to the formula. The success of the experiment shows in the final product.

Maybe I shouldn’t be surprised Red Chair cleaned house the World Beer Awards.

I also was impressed with Deschutes Hop Henge Experimental IPA. At 10.6 percent alcohol and 95 IBUs, I think this beer (available as a 22 ounce bomber) would be classified as an Imperial IPA/Double IPA, which basically is a stronger, hoppier version of India Pale Ale. And Hop Henge is defined by intensity in both its aromas and flavors. Expect peppery, citusy hops – mostly Cascade and Centennial, with Millennium, Delta, Mosaic, and Citra – and smooth, malty, somewhat caramel flavored malts – Pale, Munich crystal, and Carastan. It drinks with a good backbone of citrus/grapefruit and finishes nicely spicy. Ultimately, this is a powerful but well balanced brew that will keep you alert while you’re drinking but will threaten to put you to a pleasant sleep soon after.

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LATEST BEER NEWS & REVIEWS: GABF, DESCHUTES & SAM ADAMS NEW RELEASES

The 31st Great American Beer Festival (GABF), held a few weeks ago at the Colorado Convention Center, stands as a testament to the intrinsic appeal of craft brewed beer … and to the vision and hard work of the people at the Brewers Association (which organizes it) and to the craft brewers that have proliferated across the country over these years.

 

New for 2012, the GABF added a Brewpub Pavilion, with approximately 24 breweries representing all regions of the country. The GABF decided to celebrate Brewpubs this year as they make up about half of U.S. breweries, numbering more than 1,000. There also were 110 more breweries at the festival than last year; and a new competition category (the 84th!) – Fresh Hop Ale. This category was added in recognition of brewers increasingly looking for ways to brew beers in sync with the harvest season. This new category showcases ales, which are hopped exclusively with fresh, undried, “wet” hops.

 

While most everything else in the American economy is contracting, it seems the craft beer world just keeps expanding. The GABF seems to more popular every year, this year selling out in just 45 minutes during the public ticket sale. The GABF remains the largest commercial beer competition in the world. Here are some stats to make the point:

 

  • 578 breweries (over 100 more than last year) served over 2,700 beers (over 300 more than last year) and the biggest selection of American beers ever served), to 49,000 attendees (including ticketed attendees, brewers, judges, volunteers and journalists).
  • The 84 beer categories covered 134 different beer styles.
  • Winners were chosen from 4,338 entries from 666 breweries, from 48 states, Washington, D.C. and Guam, matching its largest field of entries to date.
  • The top five entered categories were (theoretically and indication of consumer interest):

v American-Style India Pale Ale, 203 Entries

v Imperial India Pale Ale, 128 entries

v Herb and Spice Beer, 114 entries

v American-Style Strong Pale Ale, 111 entries

v American-Style Pale Ale, 109 entries

 

The GABF is both a public/member festival and a privately judged competition. And once again Colorado was well represented among the awards. Funkwerks of Fort Collins was named Small Brewing Company and Small Brewing Company Brewer of the Year. By my count, 28 Colorado breweries won 33 awards, as listed below:

 

 

  • Fruit Beer, Gold: Apricot Blonde, Dry Dock Brewing Co., Aurora
  • Coffee Beer, Bronze: Big Shot Espresso Stout, Twisted Pine Brewing Co., Boulder
  • Specialty Honey Beer, Gold: West Bound Braggot, Twisted Pine Brewing, Boulder
  • Fresh Hop Ale, Bronze: Colorado IPA Nouveau, Tommyknocker Brewery, Idaho Springs
  • Indigenous Beer, Gold: Got Beer, BJ’s Restaurant & Brewery, Boulder
  • Gluten-Free Beer, Silver: Brown, New Planet Beer Co., Boulder
  • American-Style Brett Ale, Bronze: TPS Report, Trinity Brewing, Colorado Springs
  • Wood- and Barrel-Aged Strong Stout, Bronze: Barrel Aged Russian Imperial Stout, AC Golden Brewing, Golden
  • Wood- and Barrel-Aged Sour Beer, Silver: Sentience, Crooked Stave Artisan Beer Project, Denver
  • Smoke Beer, Gold: Bambastic, Fort Collins Brewery, Fort Collins
  • Munich-Style Helles, Gold: 6X Helles, CB & Potts Restaurant & Brewery, Fort Collins
  • Dortmunder or German-Style Oktoberfest, Gold: Move Back, The SandLot, Denver
  • American-Style Lager, Light Lager or Premium Lager, Bronze: Keystone Light, Coors Brewing, Golden
  • European-Style Dunkel, Gold: Knight Ryder Munich Dunkel, Equinox Brewing, Fort Collins
  • Bock, Gold: Butt Head Bock, Tommyknocker Brewery, Idaho Springs
  • International-Style Pale Ale, Gold: River Runners Pale Ale, Eddyline Brewing, Buena Vista
  • English-Style Mild Ale, Bronze: S.S. Minnow Mild Ale, Dry Dock Brewing, Aurora
  • Ordinary or Special Bitter, Bronze: Sawtooth Ale, Left Hand Brewing, Longmont
  • Extra Special Bitter, Silver: The Tower E.S.B., Bull & Bush Brewery, Denver
  • Irish-Style Red Ale, Gold: Irish Red, Glenwood Canyon Brewing, Glenwood Springs and Bronze: Balefire Red, Echo Brewing, Frederick
  • English-Style Brown Ale, Bronze: Molly’s Titanic Brown Ale, Rock Bottom, Westminster
  • American-Style Brown Ale, Gold: Face Down Brown, Telluride Brewing, Telluride and Silver: Upslope Brown Ale, Upslope Brewing, Boulder
  • German-Style Altbier, Silver: Land’s End Amber, Kannah Creek Brewing, Grand Junction and Bronze: Little Red Cap, Grimm Brothers Brewhouse, Loveland
  • German-Style Sour Ale, Bronze: NBB Love Felix, New Belgium Brewing Co., Fort Collins
  • German-Style Wheat Ale, Gold: Wildpitch Hefeweizen, The SandLot, Denver
  • Belgian-Style Witbier, Silver: White Rascal, Avery Brewing Co., Boulder
  • French- and Belgian-Style Saison, Gold: Saison, Funkwerks, Fort Collins and Silver: Saison, Aspen Brewing Co., Aspen
  • Belgian-Style Strong Specialty Ale, Gold: Deceit, Funkwerks, Fort Collins
  • Sweet Stout, Silver: Milk Stout, Rock Bottom Westminster
  • Barley Wine-Style Ale, Bronze: Dr. StrangeLove, Strange Brewing Co., Denver

 

 

I was glad to see the festival continued its emphasis on matching beer with food. This was prominently on display in the more intimate Farm-to-Table Pavilion where chefs created dishes using Colorado products to pair with selected beers from around the country.

 

Chefs Kelly Whitaker of Basta Pizzeria, Alex Seidel of Fruition, Duane Walker of Lola, Joe Troupe of Lucky Pie Pizzeria, Kyle Mendenhall of The Kitchen, Lon Symensma of ChoLon Bistro, and Daniel Asher of Root Down and Linger all clearly were having a great time serving their amazing food with great beers from Alaskan Brewing, Arcadia Ales, Avery Brewing, Ballast Point Brewing, Denver Beer Co., Bevils Backbone Brewing, Firestone Walker Brewing, Ghost River Brewing, Jester King Craft Brewery, Saint Arnold Brewing, Smuttynose Brewing, and Sun King Brewing.

 

As a “wine guy,” I’m well versed in the affinity between wine and food. So, I have been pleased to see craft brewers in recent years put more effort into making beers that are best drunk with food. The Farm-to-Table Pavilion presented a fine opportunity to discover how much local foods rendered by skilled chefs have in common with craft beer from small and independent breweries. This innovative event is destined to become a perennial highlight of the GABF.

 

Beer and food pairing also was on display at a press lunch where homebrewing was the other focus. We sipped beers from Epic Brewing Company, Telegraph Brewing, 5 Rabbit Brewery, Catawba Valley Brewing, La Cumbre Brewing, Flying Fish Brewing, Maui Brewing, and Founders Brewing as we learned such facts as more than 1,000,000 people in the United States make beer or wine at home; there are 1327 home brew clubs; 761 homebrew retailers; and the average annual growth in homebrewing from 2005-2011 was twenty percent. And each of the guest brewers drew the connection with commercial craft brewing as they talked about how their passion began with home brewing.

 

New Samuel Adams Beers

 

The Boston Beer Company, makers of Samuel Adams beers, hosted a brunch during the GABF to announce the winners of its “LongShot American Homebrew Contest.” It’s really cool that Jim Koch, founder of Sam Adams, has been encouraging homebrewers with this competition for over fifteen years now. The winners – Zach Adams’ Magnificent Seven, James Schirmers’ Beerflower Wheat, and Employee Homebrew Winner Dave Anderson’s Strawberry Lager will be bottled and available nationally in the 2013 Samuel Adams LongShot Variety Six-Pack.

 

Even more exciting was Jim Koch getting together with Jack MAuliffe, a pioneer of the craft brewing industry and founder of the New Albion Brewing Company, which is considered to be the first craft brewery in the U.S. They have collaborated to brew McAuliffe’s original New Albion Ale for the first time in thirty years. It even will be brewed using its original yeast, which they told us has been preserved all these years at the University of California!

 

Classified as an American Pale Ale, it is brewed with Cascade hops and a 2-row malt blend. The hops contribute a mild bitterness and citrus, while the malt rounds out the palate to finish with a suggestion of sweetness. Remarkably, Koch says all profits from the sale of New Albion Ale will go to Jack McAuliffe.

 

Deschutes New Releases

 

Maybe it’s a coincidence the GABF added a new Fresh Hop Ales category and now Deschutes Brewery of Bend, Oregon has released two new examples of the style. As noted above, the style features fresh, recently harvested hops. This brewing technique adds nuances of green, almost chlorophyll-like character. As someone with a wine writing background, I think of fresh hop as the beer version of Beaujolais Nouveau, wines made from grapes harvested, fermented, bottled and released to the market all within about a two month period.

Deschutes “Hop Trip” is made with “Salmon-Safe” Crystal hops from a farm just three hours away from the brewery. Its citrus and spicy herb notes accent a, yes, fresh smelling and  tasting brew.  Hop Trip is a new addition to Deschutes’ Bond Street Series, experimental beers made as part of an exploration of “the many nuances and endless possibilities of the almighty hop.”

 

Not satisfied with that, Deschutes also has added “Chasin’ Freshies” to its experimental Bond Street line-up. A reference to the skier’s eternal pursuit of fresh powder, Deschutes presents this beer as a pursuit of the purest of fresh hops. In contrast to “Hop Trip,” this one is brewed using heirloom Cascade hops from a Salmon-Safe farm in the Willamette Valley. It also is brewed more in the style of an IPA. I liked the citrusy, slightly spicy hops and sweet malt in the nose. In the mouth, it opens with that sweet malt, which then is enlivened with those citrusy hops in the finish.

 

Enjoy!

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DESCHUTES’ NEW RELEASES IDEAL FOR THE CHANGING SEASONS

Deschutes Brewery (www.DeschutesBrewery.com), the nearly 25 year-old brewery named after the adjacent Deschutes River in Bend, Oregon has done it again. They’ve released two new seasonal beers just in time for us to enjoy as the weather cools and the holidays approach.

Black Butte Porter debuted 24 years ago as Deschutes’ first and flagship brand. This new release, actually a Reserve double porter (the fifth such vintage of this anniversary beer lives up to its reputation as a bold brew. It opens with heavy coffee aromas, then follows with citrus and hints of spice. In the mouth, that coffee is evident but given intrigue with cocoa and a touch of sweetness in the finish. A slight hop bitterness emerges and lingers in the finish. I was captivated by its creamy, lush and substantial texture. After tasting it, I wasn’t surprised to find these intense, complex flavors and mouthfeel resulting from the use of Theo cocoa nibs, Mission figs, and Deglet dates in the mix.

The Stats (12 oz serving):
Alc. 5.2% | IBUs 30 | 192 Calories,
Malt: Pale, Carapils, Chocolate,
Crystal, Wheat

Hops: Cascade, Bravo, Tettnang

And for the 25th year, Deschutes has produced “Jubelale,” a spicy, malty, hoppy winter seasonal. Jubelale was the very first beer to ever be bottled by Deschutes. This version evokes the season with strong aromas of chocolate and warming chocolate notes. Touches of citrus are joined by heady scents of spice. Pouring the beer through its creamy head, those chocolate and coffee elements are evident. A touch of bitterness lifts the profile, while it finishes with creamy smoothness. And I like the citrusy hops that linger in the aftertaste.

The Stats (12 oz serving):
Alc. 6.7% | IBUs 60 | 192 Calories,
Malt: Pale, Carapils, Chocolate,
Crystal, Wheat

Hops: Cascade, Bravo, Tettnang

Also of note is the 2012 label displaying artwork created by Bend, Oregon artist Kaycee Anseth Townsend. Through a complex collage process comprised entirely from pieces of Jubelale labels from years past, she has created a fitting tribute to the season.

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DESCHUTES NEW BEERS ARE GOOD MATCHES FOR SUMMER’S FOODS


Twilight Summer Ale is ideal for the warm weather. In the style of a Pale Ale it is fairly strong with hoppy bitterness (provided by whole flower Amarillo, Northern Brewer, Cascade, Tettnang, and Brambling Cross hops), which provides a refreshing citrus, slightly spicy aroma. This is nicely complimented by Cara Pils and Carastan malts, which add roundness, softening the hoppy edges. This crisp bottle of sunshine, with its modest 5.0% ABV, will serve you well while watching a baseball or as a counterpoint to barbecue.

Hop in the Dark Cascadian Dark Ale is a whole other style of beer. A Black IPA, this brew ups the ante with both the hops (mostly Citra) and the malt (mostly Munich, oat and crystal). After the startlingly deep color, rich, nutty citrusy and slightly sweet aromas delight the senses. In the mouth, the maltiness asserts itself with a touch of roasted and coffee notes. The beer finishes with hints of chocolate and refreshing citrusy hoppiness. Although twice the IBU (international bittering units of the Twilight, Hop in the Dark’s bitterness is only apparent, as it is balance with the strong dark malts. 6.5% ABV (Alcohol by Volume)

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BRECKENRIDGE BREWERY AND STRANAHAN’S COLORADO WHISKEY LAUNCH COLLABORATION BEER

rich mauro the peoples palate

Today, Breckenridge Brewery and Stranahan’s Colorado Whiskey announced the launch of “Stranahan’s Well Built™ E.S.B.,” an Extra Special Bitter beer aged for 3 months in Stranahan’s whiskey barrels. Breckenridge and Stranahan’s have been neighbors for several years.

Todd Usry, Brewmaster and Director of Brewery Operations, told a room of journalists he was flattered that Stranahan’s came up with the idea for a collaboration beer. “Collaboration is part of our culture,” he said. Pete Macca, General Manager of Stranahan’s Distillery, echoed this sentiment, saying Stranhan’s is proud to have its name associated with Breckenridge Brewery. He added they look forward to ongoing collaborations with Breckenridge.

Breckenridge Brewery was founded in 1990 in Breckenridge, Colorado and has grown from a 1,000-barrels-a-year brewpub to a producer of 41,000 barrels annually with five brewpubs/ales houses in the state. Stranahan’s Colorado Whiskey, founded in 2004, is a widely acclaimed small batch whiskey distilled in Colorado’s first ever craft distillery.

The small batch beer, packaged in 750ml cork and caged bottles, launches tomorrow, February 24 in liquor stores in Colorado but also will be found on draft in select tap rooms in the state. I found the beer to be a distinctive brew, enticing with a nose that reveals oak, vanilla, and of course whiskey. On the palate, it offers a noticeable maltiness with bread, biscuit and roasted qualities that Usry attributed of the use of traditional English malt. But the beer is quite hoppy, having been brewed with four varieties of hops. The hops cut a strong figure, balancing the voluptuous malt. That and the influence of whiskey make for the lingering finish of this well built beer.

For more info

www.breckbrew.com

Facebook: Breckenridge Brewery of Colorado

Twitter: BreckBrew

www.stranahans.com

Facebook: Stranahans Colorado Whiskey

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GREAT AMERICAN BEER FESTIVAL CELEBRATES THIRTY YEARS OF GREAT AMERICAN CRAFT BEER

The 30th Great American Beer Festival (GABF), held a few weeks ago at the Colorado Convention Center, stands as a testament to the intrinsic appeal of craft brewed beer … and to the vision and hard work of the people at the Brewers Association (which organizes it) and to the craft brewers that have proliferated across the country over these years.

While most everything else in the American economy is contracting, it seems the craft beer world just keeps expanding. Attendance, volunteers, and the number of breweries, beers on the floor, beers in the competition, categories judged (83), beer styles (134) and judges all increased! The GABF remains the largest commercial beer competition in the world, with 3,930 beers, an 11 percent increase over last year, submitted from 526 breweries for 248 medals.

Colorado brewers brought home 44 medals, second only to California. Salute the following breweries:

  • Amicas, Salida
  • Backcountry, Frisco
  • Blue Moon, Denver
  • Boulder Beer Co., Boulder
  • Bull & Bush, Denver
  • C.B. & Potts, Ft. Collins and Westminster
  • Colorado Boy, Ridgway, CO
  • Copper Kettle, Denver
  • Coors, Golden
  • Crabtree, Greeley
  • Del Norte, Denver
  • Denver Beer Co., Denver
  • Dostal Alley, Central City
  • Dry Dock, Aurora
  • Durango, Durango
  • Equinox, Ft. Collins
  • Funkwerks, Ft. Collins
  • Glenwood Canyon, Glenwood Springs
  • Grimm Brothers, Loveland
  • Mountain Sun, Boulder
  • New Belgium, Fort Collins
  • Odell”s, Ft. Collins
  • Oskar Blues, Longmont
  • Rock Bottom, Westminster
  • SandLot, Denver
  • Ska, Durango
  • Strange Brewing Co., Denver
  • Upslope, Boulder
  • Wynkoop, Denver

It was particularly fun beer to try a “new” beer style this year: pumpkin beer! Obviously tailored for fall, these earthy, deeply flavored beers were most interesting. And Colorado did extremely well in the category with Upslope won gold and Bull & Bush won bronze.

I was glad to see the festival continued its emphasis on matching beer with food. This was prominently on display in the more intimate Farm-to-Table Pavilion where chefs created dishes using Colorado products to pair with selected beers from around the country. Even some of the Colorado farmers and ranchers were there to talk about their products.

As a “wine guy,” I’m well versed in the affinity between wine and food. So, I have been pleased to see craft brewers in recent years put more effort into making beers that are best drunk with food. The Farm-to-Table Pavilion presented a fine opportunity to discover how much local foods rendered by skilled chefs have in common with craft beer from small and independent breweries. This innovative event is destined to become a perennial highlight of the GABF.

Also impressive was that the festival continued its efforts to remain on the cutting edge of sustainability initiatives. In partnership with ZeroHero (a Colorado company that works across the country reducing the impact of major events and festivals through zero-waste management, alternative energy and education), the Colorado Convention Center, Centerplate Catering, Governors Energy Office, Colorado Carbon Fund, A1 Organics, and Renewable Choice Energy, the GABF worked to reduce its carbon footprint and come as close to a zero-waste event as possible.

Here are some of the programs implemented at the festival:

  • At least 85% of the waste to be diverted away from the landfill
  • Most disposable items were recyclable or compostable
  • All glass and plastic bottles, cans, paper and cardboard to be recycled
  • Use of styrofoam at food outlets in the event was banned
  • Bulk condiments used at concession areas
  • All compost processed by local company
  • Carbon production offset by purchasing wind credits
  • House lights kept at 50% during the show

Great beer, good food, and helping the environment, what more could we ask?

Well, how about continued growth in the craft beer industry. According to the Brewers Association, the craft beer industry in 2010 achieved growth rates of 11% by volume and 12% by dollars. And by August 2011, there were 1829 breweries operating, the most in 100 years, with at least 760 more in planning.

Let’s all raise a glass … or two!

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Watch the Live Webcast with TGIC’s Shawn Loggins at the Food & Wine Classic

I enjoyed the tasting with TGIC’s Shawn Loggins (VP, Sales & Marketing) Very impressive new Malbecs from Argentina’s Kaiken and Syrahs from Star Angel of Paso Robles. Watch and learn, take notes, and if you have it, open a bottle of one of these wines, and taste along.
Tweet your comments @peoplespalate or @TGICImporters
Tune in http://tgicimporters.com/tgics-live-webinar-from-the-aspen-food-and-wine-classic/ and be part of the Aspen Food and Wine Classic festivities virtually!
· Kaiken Corte 2008
· Kaiken Mai 2007
· Star Angel “Aurelio’s Selection” 2008
· Star Angel Syrah 2008