Big Choice Brewing in Broomfield, in partnership with female beer brewers in Denver, Boulder, Fort Collins and Colorado Springs, will tap a collaboration beer called The Big C during the Colorado Craft Beer Week Collaboration Festival at 3 p.m. March 22 at the Curtis Hotel, 1405 Curtis St., Denver.
For more information about the Collaboration Festival, which brings metro-area breweries together to create unique beers, visit events.imbibedenver.com/products/collaboration-festival
Behind the open garage door, a group of women in pink galoshes or beer-themed T-shirts put their heads together to pursue a common goal: Brew an awesome beer.
Women brewers from 10 metro-area breweries gathered at Broomfield’s Big Choice Brewing on Tuesday to create a hoppy Belgian ale for Collaboration Fest, a part of Denver’s Craft Beer Week celebration on March 22.
To prepare for the Collaboration Festival, Big Choice invited professional female brewers from 10 area breweries to create a tasty new beverage, while also providing a space for women to compare beer-brewing notes and enjoy each other’s company.
The Collaboration Fest is the first Colorado beer festival to highlight beers created by partnerships with Colorado’s many passionate breweries, and 20 collaborative beers will be unveiled during the event later this month.
Female brewers who came to the Big Choice event on Tuesday knew exactly what they wanted to contribute to the festival: A combination of proprietary yeast from Strange Brewing, a healthy combination of Citra and Nelson hops and different malts blended together to create a hoppy Belgian.
While waiting to complete the first few stages of brewing, the women brewers talked shop and compared recipes for their favorite beers.
“We’re just nerding out,” said Aly Hartwig, a brewer for Pike’s Peak Brewing in Colorado Springs.
A year ago, Hartwig was making beer at home and working as a bartender at Pikes Peak Brewing, but wanted something more. Today, she wears pink galoshes that signify her as a member of the Pink Boots Society, a group of female beer brewers in Colorado.
“I pushed to be a brewer, not just a bartender,” she said.
In an industry where beer is still sometimes considered a man’s drink, professional women brewers find a unique and fun companionship when making beer together, said Ashleigh Carter, who worked as a brewer at Prost Brewing in Denver until recently. Now, she’s working to start her own brewery.
“We make beer with dudes all the time, and that’s really cool,” she said. “We make beer every day, but sometimes, it’s the people drinking the beer who don’t know we (women) are making it.”
Making a “lady collaboration” isn’t about leaving male brewers out of the process. It’s more about reminding Colorado beer drinkers and brewers that women are part of the creative and skilled brewing scene in the metro area, said Betty Wang of Caution Brewing in Denver.
Wang said customers don’t always expect a woman to create a great beer recipe, then brew it and serve it.
This comes up especially when she serves beers in Caution’s tap room, she said.
“People ask me, ‘how long have you been working for Caution?’” Wang said. “In reality, I was making Caution happen before it had a name.”
Bess Dougherty, a brewer at Wynkoop Brewing in Denver, said the Collaboration Fest is a good opportunity for brewers across Colorado to learn from each other.
On Tuesday, brewers from breweries such as Wynkoop, Strange, Ska, Big Choice, Epic and Caution brought hops, malt and special yeast to create their team-effort beer. The collaborative beer will be served during the Collaboration Festival.
Though the women making the beer sometimes feel they are in the minority of Colorado’s craft brewing scene, women brewers have same passion as men when it comes to making and pouring the perfect pint, Carter said.
“We learn from each other, and I pump these girls for knowledge. … It’s cool not to be treated like an anomaly,” she said.
Andrea Miller, a co-owner of Broomfield’s Big Choice Brewing, said the beer collaboration is a great way to create a community of female brewers while just enjoying the craft beer scene in Colorado.
“We all have different styles, and all the brewers pitch in and make it happen,” she said.
Contact Enterprise Staff Writer Megan Quinn at 303-410-2649 or firstname.lastname@example.org
Participants — who must be 21 years of age or older — will learn how to brew and appreciate their own home-brewed beer. The workshop will cover beer ingredients such as hops, grain, water and yeast, and cover sanitizing, fermentation, and beer styles. Samples of home brew will be served.
Tess and Mark Szamatulski, owners of Maltose Express in Monroe, will present the workshop. The couple started selling home brewing supplies by mail in 1991. Since then, their business has grown to include their 7,000-square-foot Monroe store, which is the largest store of the kind in the Northeast, according to a release. They are also the authors of two best-selling beer recipe books, “Clone Brews,” and “Beer Captured.” They have been filmed for the Discovery Channel’s series “How Things Work” and have been featured on Time.com. Their beers have received many awards in home brew competitions.
More info/register: NewCanaanLibrary.org
beer brewing made easy
The Beer Brewing Made Easy review indicates that this program will help people start a successful beer brewing business plan. Is Beer Brewing Made Easy a good product?
Seattle, Wa (PRWEB) February 01, 2014
Beer Brewing Made Easy is the latest program that teaches people how to create their own great-tasting beer. The program also covers step-by-step techniques and advanced methods to brew beer professionally. In addition, this program is made by Jake Evans, a master brewer who has over 20 years of experience in teaching other people how to take their brewing skills to the next level. Since Jake Evans released the “Beer Brewing Made Easy” program, many people used it help them start a successful beer business. Accordingly, Crystal Phillips performed a full Beer Brewing Made Easy review that points out whether this program is worth buying.
The review on the site Vinamy.com indicates that with the Beer Brewing Made Easy program, people will discover detailed beer brewing instructions that are easy to understand and follow. The program also teaches people how to master all fundamentals of beer brewing easily and quickly, and how to make different types of beer by adjusting the ingredients and their quantities. In addition, with this program, people will learn how to build a home brewery and how to manage their bar effectively. Furthermore, people will also discover tips and tricks to use different types of herbs, hops and spices to change the flavor, bitterness and aroma of their beer. Moreover, Jake Evans will provide people with some instruction books and special gifts when they order this program. First, people will receive the “Making Wine and Spirits” book and the “Beer Brewing Made Easy” book. Second, people will get the “Starting a Beer Brewing Business” book that teaches them how to design a successful beer brewing business plan and how to make money from their brewery. Finally, Jake Evans will offer people the “Secret Recipes of Over 700 Beers” book that contains over 700 recipes for making different types of beer.
Crystal Phillips from the site Vinamy.com says: “Beer Brewing Made Easy is a new program that instructs people on how to brew great beer. The program also provides the proper way to sanitize and clean all brewing equipments. In addition, by following this program, people will discover basic beer brewing techniques that help them create more than 500 great-tasting beer types. Moreover, people also have 60 days to decide if they want to keep the Beer Brewing Made Easy program or get their money back.”
If people wish to view pros and cons from a full Beer Brewing Made Easy review, they could visit the website http://vinamy.com/beer-brewing-made-easy/.
To know more information about this program, get a direct access to the official site.
About Crystal Phillips: Crystal Phillips is an editor of the website Vinamy.com. In this website, Crystal Phillips provides people with reliable reviews about new beer brewing courses. People could send their feedback to Crystal Phillips on any digital product via email.
By Renee Ghert-Zand
After 17-years of contracting out their beer brewing, Shmaltz Brewing Company, known for its award-winning HE’BREW craft beers, has finally moved in to its own brewery in Upstate New York. With the new space, there’s a lot of new developments on tap.
In honor of the new facility’s opening this summer, Shmaltz’s sole proprietor Jeremy Cowan and consulting brewmaster Paul McErlean came up with the company’s first-ever Black India Pale Ale. “Huge, rich, roast-y…a lot of chocolate. We wanted to make the malt profile extremely forward…an incredibly complex black malty beer that was hopped as much as we could possibly get in there,” is how Cowan described the brew’s flavor in a video shot at the brewery’s grand opening celebration.
Fittingly, the brew was called “Death of a Contract Brewer,” and it holds to a shiva (the seven-day Jewish mourning ritual) theme, with seven malts, seven hops, and seven percent alcohol by volume.
Cowan, 44, promises that he will continue to employ his Jewish sense of humor, but he is serious when it comes to the reasons for opening his own brewery after so many years of championing contract brewing. “It’s about being in control of my destiny,” Cowan recently told the Jew and the Carrot. “I now have the opportunity to pay close, personal attention to the details, like the consistency of recipes and the exact science that goes in to making the same brew twice.”
Truth be told, it’s not Cowan who is “sweating like crazy, running up and down the tanks.” That is the job of his brewers, but Cowan is still very invovled. “I was an English major, so my ability to learn chemistry is limited at this point, but I’m good at drinking beer,” Cowan quipped. “I can say if it needs to be richer, more chocolate-y, more piney or more bitter.”
Cowan admits that opening his own brew house has been a big challenge. “I didn’t know all the questions to ask. There’s all this stuff like compressed air, steam, water, filters,” he said. “It’s not like ordering a new toaster on Amazon, where all you have to do is take it out of the box and plug it in.”
“It was never my intention to open my own brewery. There was no need so long as the quality and the supply of the beer were secure,” he explained. “But about two years there were problems getting enough beer, and I decided it was time.”
Cowan’s new facility has the capacity to brew 10,000 barrels, or 125,000 cases annually. He now also has the ability to introduce new and exciting flavors and to feature special yeasts. Having sold off the Coney Island Craft Lagers label, Shmaltz is focusing more on its HE’BREW beers.
The core “Chosen” lineup, including Origin Pomegranate Ale, Genesis Dry Hopped Session Ale, Messiah Nut Brown Ale, will continue to be brewed. Funky Jewbilation, a blend six ales and lagers aged in bourbon and rye whiskey barrels is also still available. Cowan is also planning some seasonal beers and special collaboration brews.
This fall, there will be the limited-edition release of St. Lenny’s: The Immaculate Collaboration from Shmaltz and Missouri’s Cathedral Square Brewing Company. This will be a Belgian Style Double Rye India Pale Ale. A second collaboration, this one with Terrapin Beer Company, will result in Reunion ’13, a Dark Imperial Brown Ale brewed with cocoa nibs, vanilla, cinnamon and coffee.
As always, all HE’BREW beers are certified kosher. “The rabbi has been up to the brewery twice already,” said Cowan. The owner sent him home with some six-packs.
“He wanted free beer, just like the rest of us.”
Tours of the brewery and tastings in its on-site tasting room are available Wednesday-Friday 4-8 pm and weekends 12-6 pm.
The powers that be have never banned home brewing here, or found ways to tax it which explains why home brew is so deliciously cheap. In these straitened times, with beer taxed as never before, the band of amateur brewers is beginning to swell. Their numbers had been relatively stable after a big spike in the 1970s. In Edinburgh their needs were met through mail order and two small shops. Tucked down a Leith side street for 35 years, Edina Homebrew was run as a hobby by David Martin, a retired antiques dealer, until his daughter Shirley Easson took over. A week before Christmas she moved it into a comparatively huge, double-fronted shop in the centre of town (61 South Clerk Street). Open 7 days a week, it’s now called the Brewstore and Easson has barely drawn breath.
“Beer-making has become incredibly trendy. It’s the new rock ‘n’ roll,” she tells me, pointing out bins of vacuum-packed hops from all over the world, and bags of roasted malt in every shade of colour. The malt is freshly ground in a coffee grinder for anyone preparing to make a brew. For beginners there are beer kits from £60 which include all you need to make everything from the palest pilsners to the darkest stouts. These kits are miles better than the 1970s prototypes, and are more or less idiot-proof (even I managed to do it).
From there you can progress to “extract brewing” which requires a large pot and a little more knowledge, as you add in the hops yourself and any additional flavours such as elderflower. For Easson: “It’s like making soup – anyone can do it.”
Then, having gained sufficient confidence, you can plunge into the world of “all-grain brewing”, which is what commercial brewers do every day. The only difference is that of scale and the fact, already mentioned, that the Government receives not a penny in tax. “I suppose they could tax yeast,” I suggest to David Martin, who happens to be in the shop that day.
“Shhh!” he says, with a finger to his lips and a look of horror. Somehow I can’t see it happening, or any attempt to regulate home brewing. The thought of excise men prowling the streets, sniffing the air for the scent of an illicit brew, seems most unlikely.
The prospect of cheap, duty-free beer is undoubtedly the main draw for most people, but the sense of creativity and fun soon overtake considerations of cost. To encourage people to give it a try, Brewstore is launching Britain’s first home brewing school next month – introductory courses will be about £45. (www.brewstore.co.uk). Meanwhile the Williams Brothers’ home brew shop in Glasgow – Glen Brew (www.innhousebrewery.co.uk), is as busy as ever.
This Saturday you can taste Brewstore’s Black Heart IPA among a hundred beers at Great Grog’s Beer Fair (Edinburgh’s Café Camino 1, Little King Street, 6pm) .
Local home brew enthusiast, Rod Campbell loves nothing more than sharing his latest batch of beer with family and friends.
He first started 13 years ago when he moved to Canberra, under the influence of a friend’s father who was a home brewer.
While the science of brewing, the ability to build a lot of the equipment required and the end product are all fascinating, it’s the quest for perfection that keeps him at it.
“The big thing for me is you’re always trying to make it perfect and while you’ll never get there, each year you can better and better once you get more knowledge and experience.
“Once you think you’ve got it, there’s another layer of complexity about it.”
Simply, the perfect home brew is one you enjoy.
As for style preference, Campbell says it tends to change every month.
“At the moment it’s American pale ale.
“It’s got everything for me – it’s got really strong hops flavours and aromas and a light malt background behind it as well,” he enthuses.
“It’s a full beer – very different to your mainstream beers…which are fine, but I’m looking for something a bit more different.
“It’s a better made beer.”
Being a beer enthusiast requires a great deal of research, requiring the sampling of many beers in search of the perfect beer.
Campbell says his habit is to have one a night, “rain, hail or shine”.
He is also competitive with his brewing, finding the competition a stimulating part of the hobby, in particular the community generated around the activity.
“It’s another reason why I do it. I’ve just sent off a heap of entries for the NSW home brew comp, which is pretty exciting for me.
“It’s the thing I look forward to in the brewing calendar.
“It’s just rewarding to put your beers out into an objective environment like that and get some good feedback.”
Like many hobbies, home brewing is one that can be as expensive as you want it to be. Campbell says you can start with a $60 kit, but the price of equipment goes up from there into the thousands of dollars.
“For me, I’ve made a lot of the stuff I’ve got here. I’ve welded together like a brewing sculpture and a lot of the things I’ll recycle, like boilers and different bits and pieces.
“I’ve probably had a total investment of $500 over the 10 years, including the kegging set up as well.”
With craft brewing, the recipes are a critical part of the brewing process and Campbell isn’t averse to tweaking his recipes from time to time.
He’s keen to stick to the basic ingredients of water, barley, hops and yeast, which he describes as “pure and wholesome”.
Yet there is some room to move in order to achieve the style and flavour he’s after.
“There are dozens of different grain types out there – some are really heavily processed and some are sweet like caramel, so you can tinker as much as you want with the recipes based on those ingredients.
“I shouldn’t, but I can’t help myself…when I’m sitting down to make a beer, I like to get four or five different recipes that are well regarded and combine them.”
If you’re going to brew at home it helps if the rest of the family is equally interested.
Campbell says his young children and wife do take an interest and get involved in certain stages of the process.
“My wife likes my beer, which is a great thing. She used to be my head bottler before I got into the kegging side of things.”
Clay Johnston, Kevin Combs, Justin Waters and Matthew Hornung were all home-brewers and wanted to make it easier for other home-brewers to get into the hobby. They also wanted to help experienced home-brewers take their hobby to the next level.
“We all had various levels of expertise but it was something we had a passion for and were familiar with,” Johnston said.
Their new Brew Lab, at 8004 Foster St. in downtown Overland Park, is a “brew-on-the-premises” operation offering higher quality brewing equipment than would typically be found in a home brewing operation. Brewing experts also are on hand to guide those new to the hobby.
Customers set up an appointment, telling Brew Lab what kind of beer they want to make. The staff then researches recipes to find one that will fit the customer’s taste. It has 43 bins stocked with a variety of grains and malts, and a refrigerator holding a variety of hops and yeast, along with spices such as juniper berry and orange peel, to choose from.
Johnston said the brewing process goes like this: The mixture of grains and water is heated to extract sugars (mashing), and then boiled to sanitize the unfermented product called wort, and hops are added for bitterness and aroma. It is then cooled quickly and placed in a large bottle called a carboy. Yeast is added at this step, and the carboy is then ready to be stored from 10 days to a couple of weeks to ferment.
Brew Lab can set up the carboys in its basement and then bottle the beer later, or customers can take the wort home to ferment and bottle the beer themselves.
“The basement is starting to resemble a brewery. Lot of carboys down there fermenting,” Johnston said. “Not a day goes by that people don’t come in to shoot the breeze about their beer making experience. People just love talking shop. And people have been gathering around beers since beer’s creation.”
A Brew Lab session can start at $75, plus the cost of ingredients, and make 5 to 15 gallons. The shop also sells ingredients for home brewing.
Nuts and Bolts, a True Value hardware store, has opened at 2337 S. Missouri 291, Independence. It is the seventh area location for the company and its second in Independence. A grand opening is planned for a later date and will include demos and giveaways.
ENCINITAS — Paul Sangster decided roughly two decades ago he wanted to make his own beer.
At first, he was duplicating his favorite beers, but later moved on to perfecting original recipes.
After years of hard work, he’s one of San Diego’s most decorated home brewers, having won state and national contests.
“Home brewing engages both sides of the brain,” Sangster said. “You have to be creative to come up with good recipes. And you have to have a technical knowledge of the equipment and ingredients.”
Home brewing is coming to Encinitas Brewfest at the MiraCosta College San Elijo Campus Aug. 3.
Put on by the Encinitas Coastal Rotary Club to benefit local charities, Brewfest is known for showcasing local breweries and craft beer. In a nod to the growing trend of home brewing, this year’s event will also feature a new contest for those who make their own suds.
Sangster, one of the event’s judges, noted that home brewing has exploded in popularity since he started in the 1990s. He primarily attributes this to the Internet.
“It’s easier to learn and compare notes with other brewers,” Sangster said. “In the old days, you were in the dark if you wanted to learn.”
And a wider range of ingredients, including various grains and hops, can be purchased online or at local home-brewing stores. As a result, home brewers now have a greater palette to work with.
Also, he said San Diego has a strong home brewing community. Sangster is the vice president of the local QUAFF (Quality Ale and Fermentation Fraternity) — a group of nearly 200 people who meet once a month to share beer-making tips.
“There’s something about getting together with friends and sharing beers you’ve made,” Sangster said, adding that there’s much to be learned from other brewers’ critiques.
While many are happy making beer from the comfort of their own homes, some brewers choose to “go pro.”
For instance, Sangster and another brewer opened Rip Current Brewing in San Marcos last year. He noted it’s not uncommon for home brewers to take the plunge into professional brewing.
“It’s not a coincidence that a lot of people leading breweries were first home brewers,” Sangster said. “The best breweries put their passion for brewing first.”
Curtis Chism, who will be taking part in the Encinitas Brewfest contest, said craft beer and home brewing have a “symbiotic relationship.”
The best craft beers were born from tireless innovators experimenting with recipes in their garages, he said.
“They fuel each other,” said Chism, who produces everything from German to English-style beers and has earned first place ribbons during the San Diego County Fair.
And that’s translated into more equipment and ingredient sales for home-brewing stores, said Ryan Pistole from Home Brew Mart in San Diego.
“Everyone seems to want to brew their own beer these days,” Pistole said.
The trend is playing out across the country.
According to the American Homebrewers Association, gross revenue rose 29 percent in 2012 for home brewing supply shops throughout the nation. The growth percentage is 10 percent higher than the association’s first survey in 2009.
Also, 80 percent of the shops reported selling more home-brewing starter kits.
Pistole said a home-brewing starter kit runs $200, but could be less if the shopper already possesses some of the necessary items. From there, ingredients are extra.
For the home brewing contest, 28 judges, who are sanctioned by the Beer Judge Certification Program, will rate more than 100 entries, giving each participant a score card at the end.
Vembra Holnagel, who helped organize the event, said Brewfest is all about featuring the best of North County’s growing beer scene.
“Since North County is a mecca of new breweries, many of whom come from the home brew arena, what better way to tap into our unique place in the world than to include a sanctioned home brew competition,” she said.
The home brew competition will be held at noon; the rest of the event is from 4 to 7 p.m.
General admission to the event is $40 and includes 10 beer tastings; $75 for VIPs.
Designated drivers get in free. Tickets can be purchased at BrewFestEncinitas.com or call 858-354-5931.
Proceeds will go to charities like the Magdalena Ecke Family YMCA, Military Outreach Ministry and the Muscular Dystrophy Association. Craft breweries include Firestone, Green Flash, Lost Abbey and others.
So it was with lots of friendly support and enthusiasm that I began my own home brew. Being a fan of darker beers, my first attempt was for an amber ale. I am told this is the easiest to try. About a month and a half ago I spent a weekend preparing my kitchen for some messy brewing and getting down to business. I boiled my hops and malt and created about five gallons of beer. Sanitizing the kitchen and utensils was tricky but I think I did it well enough. I poured all five gallons of would-be beer into a bucket to ferment and then stepped back for three weeks. I found this to be the most difficult part. It has to sit and ferment, letting yeast and whatnot do it’s stuff. Unfortunately, I am one of those cooks who likes to constantly stir the broth; If I’m not being active, I’m not really cooking, right? That’s the biggest thing I learned about brewing beer – it’s not cooking. It’s chemistry. It’s a science. Nature has reactions that go on in that bucket that I need to just let happen. After three weeks I bottled the stuff (which now smelled like beer – a good sign!) and again let it sit.
With the explosion in craft brew beers in recent years, I have many friends who have become great at home brewing. Any type of beer, from ales to lagers to wheat beers are attempted and sometimes turn out pretty well.
So it was with lots of friendly support and enthusiasm that I began my own home brew. Being a fan of darker beers, my first attempt was for an amber ale. I am told this is the easiest to try. About a month and a half ago I spent a weekend preparing my kitchen for some messy brewing and getting down to business. I boiled my hops and malt and created about five gallons of beer. Sanitizing the kitchen and utensils was tricky but I think I did it well enough. I poured all five gallons of would-be beer into a bucket to ferment and then stepped back for three weeks.
I found this to be the most difficult part. It has to sit and ferment, letting yeast and whatnot do it’s stuff. Unfortunately, I am one of those cooks who likes to constantly stir the broth; If I’m not being active, I’m not really cooking, right?
That’s the biggest thing I learned about brewing beer – it’s not cooking. It’s chemistry. It’s a science. Nature has reactions that go on in that bucket that I need to just let happen.
After three weeks I bottled the stuff (which now smelled like beer – a good sign!) and again let it sit.
Finally, after about five weeks, by brew was ready to be tasted. I called it “First Draft,” which all my friends assured me was totally a good name and not at all a horrible pun for an editor to use.
I was surprised. It was beer. It was amber. It had taste that was not bad at all.
In the immortal words of Bud Light (which will be the only time I will ever mention them), it was “drinkable.”
If you have stories about brewing beer (or even wine or other spirits), drop me a line at email@example.com or on the Revue and News Facebook page. I’d love to hear your horror stories, your successes and what tricks you’ve learned.
Breckenridge loves its beer, and to prove it the town hosts multiple festivals every year to celebrate how the combination of hops, water, yeast and a few other ingredients form one of America’s favorite beverages — the microbrew.
Breck’s first festival, earlier this spring, enjoyed great success in its new location on the 100 block of Ridge Street. Organizers said the spring festival sold 2,700 tickets, which doesn’t include those who came in to listen to free music, eat some food and chat with other festivalgoers. With summer putting on its best face, showing clear skies and warm temperatures, even more beer enthusiasts are expected to attend this weekend’s festival. This festival will also take place on Ridge Street but will stretch to include the 200 block, as well, in order to allow everyone more elbow room and give plenty of space to the more than 30 breweries that will be making appearances.
Summit County is lucky enough to be home to four breweries, so residents are used to having a variety of brews to choose from on a Friday, Saturday or, heck, even a Wednesday night. Variety is a key word for this weekend’s festival, which will provide a range of beers from more than 30 U.S. breweries, from the snowy peaks of Alaska to the balmy beaches of Hawaii, pale ales, summer wheats, stouts, porters and seasonals will all be making their way to the High Country.
Local representation will include Breckenridge Brewery, of course, and Dillon’s Pug Ryan’s Brewing Co., which recently went through a re-branding process and is now sporting a new Wild West look.
Great Divide Brewery from Denver is one of the many Colorado brew houses that will be at the festival. Along with Rumble, its popular oak-aged IPA, the brewery will be bringing one of its newest brews, called Oatmeal Yeti. A new twist on an old favorite, the Yeti is an oatmeal version of Great Divide’s Yeti Imperial Stout, brewed with rolled oats, for a smoother mouthfeel, and raisins, for an interesting taste.
The representatives from Boulder Brewing Co. said they are excited to return to Summit County after the success of the Lake Dillon Beer Festival in June. They will be showcasing their Mojo IPA, Sweaty Betty Blonde Hefeweizen and Hoopla Pale Ale. The IPA is the brewery’s second-best selling brew, with a grapefruit-like, citrus-y flavor and 7.2 percent alcohol by volume. The Hefeweizen is brewed in the traditional Bavarian style, unfiltered, with subtle hints of banana and clove flavors, and clocks in at a very drinkable 5.7 percent ABV. Fans of beer and rock music will particularly enjoy the summer seasonal Hoopla Pale Ale, which is the result of a collaboration between Boulder Beer and Kyle Hollingsworth, beer brewer and rock musician with the band The String Cheese Incident.
While it’s obvious that the festival has its beer styles covered, it will also be welcoming craft cider for the first time. The Colorado Cider Co., from the Denver area, will be bringing three of its ciders to mingle with the microbrews. All three ciders boast a 6.95 percent ABV — this isn’t just juice, folks — and are gluten free. Available for tasting will be Glider, the flagship cider; Grasshop-ah, with a citrus-y, non-bitter flavor and floral aroma; and the intriguing Pome Mel — a style called “cyser,” meaning a half apple, half honey cider. Owner and cider maker Brad Page calls it “kind of a nerdy homebrew,” with rosemary and lavender mixed in with 300 pounds of Colorado wildflower honey in each batch.
Unlimited beer tasting costs $25 in advance or $30 at the event. There is also the option of VIP tasting, which includes a large commemorative stein and a private beer tasting in the VIP section with catered lunch from Mo’s Original BBQ.
“The breweries each bring a case of beer to have in (the VIP section), so if you don’t want to wait in line, you don’t have to,” said Jen Radueg, event director.
VIP tickets cost $65 in advance or $75 at the event.
In addition to feeding the stomach, the Breckenridge Beer Festival will also feed the ears of attendees with three bands lined up to play throughout the event. Those who don’t want to drink beer can come through and listen to the music for free. First up will be West Water Outlaws from Boulder, followed by Austin’s Emily Bell.
“She’s been really breaking out this year and she’s amazing,” Radueg said, describing Bell’s style as indie with a country twang.
The festival’s headliner is David Wax Museum, featuring girl-guy duet David Wax and Suz Slezak, with a folk and roots-rock sound.
Two blocks, three bands, more than 30 breweries and hundreds of beers should make Saturday’s festival an event to remember. Following is a list of some of the breweries participating in the event:
AC Golden Brewing Co., Alaskan Brewery Co., Avery Brewing Co., Bonfire Brewing, Boulder Beer Co., Boulevard Brewing, Breckenridge Brewery, Bristol Brewing Co., Colorado Cider Co., Copper Kettle Brewing Co., Crabtree Brewing Co., Crazy Mountain Brewery, Deschutes Brewery, Echo Brewing, FATE Brewing Co., Goose Island, Great Divide Brewing Co., Kona Brewing, Left Hand Brewing Co., New Belgium Brewing, Odell Brewing and Oskar Blues Brewery.
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