May 26, 2011

Blind Tasting of Phantom Canyon's Barleywine

Did you know that Phantom Canyon sells bottles of their barleywine? Not many people do. I got a bottle of this and invited Isaac Grindeland and Grant Goodwiler to do a blind judging of this beer. That means that they didn't get to know who made it, so any bias they might have toward or against a certain brewery was not present. Read below what they said about the beer and what number ranking they gave it (based somewhat on BJCP guidelines).
Title: Phantom Canyon Brewing, Winston Smith's Barleywine
Beer Geek Info:
IBU's- 112
Hops- German Magnum, Galena
Malts- 60% Rahr 2-row, 30% Dark Munich,  9% Simpson’s Crystal 75, 1% Cane Sugar
Water- emulates Burton-on-Trent, UK
Original Gravity-1.117
Original Plato-27.12
ABV- 10.9%
Color- 18° SRM
Yeast: From Whitbread Brewery, Chiswell, London, United Kingdom and Thomas Hardy Brewery, Dorchester, Oxfordshire, United Kingdom
The Judging:

AROMA
Isaac - 10/12
Dark fruit, caramel, oak, toffee, melanoidens, maltiness, some hops, alcohol
Grant - 9/12
Very malty, decent hop aroma but definitely more malt forward, raisins and caramel

May 25, 2011

Soft Openings and Anniversary Celebrations This Weekend

Some big things are happening in the area this weekend that I believe will be worth your while. These include a brewery opening and a pub's 50th anniversary celebration. Before I get to that, I just wanted to say quickly that Black Fox, Bristol, and Trinity were named as favorites at Wynkoop's United Tastes of Belgium festival last week.

Pikes Peak Soft Opening
That's right, you read it correctly, Pikes Peak Brewing up in Monument is actually going to have it's doors open and will be serving 3 of their flagship beers. We haven't been up to Pikes Peak since our original post, but needless to say, there's obviously been a lot of progress up there since then. The soft opening is Friday, May 27th, and they'll be open from about 1pm till about 11pm, depending on the crowds. They'll have some other local beer on tap too, including beer from Bierwerks, Trinity, Rocky Mountain, and Bristol. Thanks to Eli for making this information public.

The original Golden Bee, photo found on the pubs website
Golden Bee's 50th Anniversary
If you make your way to the Broadmoor this weekend you'll find the anniversary celebration of The Golden Bee. The pub opened on May 27, 1961 thanks to William Thayer Tutt, and the pub fixtures were purchased and shipped to Colorado from a pub in London for $20,000. Check the Golden Bee website for exact times and prices of admission for Friday night, Saturday and Sunday. Bristol has made an exclusive beer, called the ESBee, for this occasion.




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May 23, 2011

Beer Geek Meets A Girl - video and thoughts

I'm not exactly sure who keeps making these videos but they are really funny. This one is obviously from the same people that made the Craft vs. Macro beer video. In this one a guy is talking to a girl about nano breweries. She seems a little curious, but he doesn't listen to a word she says. Instead he shows off how many brewers he knows and how he writes for a beer blog.



(This is a free-write, with not a whole lot of editing or thoughtful organization)
The video is hilarious, I think in part because I've been on the end where I try to impress people with the rare beers I've drank. I've made a serious attempt to stop doing that, to be less of a beer snob and just enjoy what I'm drinking without giving in to hype and buzz.

Sometimes it's difficult for me to remain calm about beer because I feel that I'm a part of a friend-group, with common interests and experiences. I used to do the same thing when I was really into punk rock: "Have you heard of this band." "No." "You should check them out, they're awesome."

Also, I get excited that I can discern differences between two similar beers and am able to make a decision on which one I like more. I like that I can actually physically describe the differences. I like to think about how a beer could have been made, how the slightest variations change the flavors. Yes, a lot of experimental beer is good, yes a lot of it is mediocre, yes a lot of it is not worth drinking, but I enjoy tasting these beers because they continue to ask what's possible, how can beer change? (To be fair, I'm also very much interested in beers that sit around 4%, the flavors much more subdued and quiet and the more bad-ass beers I try, the more I become interested in these other styles). But often I feel that I'm just another part of a market, spending loads of money to have the 'newest and most exciting' beers. I'm trying to find some sort of balance. I don't mind being a nerd, but I don't want to go overboard, and I certainly don't want to be a tool. I think these videos address some of the silliness of the buzz that is generated around certain beers and the people who get to drink them. I think the videos are funny but are intelligent in that they do cause me to reflect on my hobby and the decisions that I make as a consumer.


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Phantom Canyon's First Beer Dinner of the Alan Stiles Era

I really like the beers that Alan Stiles is making over at Phantom Canyon Brewing. From his cask porter to his banana clove wheat to the Revival Series of historical beers he's been making, Phantom Canyon has become a little gem that deserves more recognition. I've heard it said that Phantom hasn't always been this extraordinary, that since Alan came to town, the beer has really picked up. So, it's a wonder to me that this is the first beer dinner Phantom Canyon has organized while Alan has been there. Nonetheless, it is what it is, and it is a beer dinner. It looks good to me, some of the classic Phantom beers will be available along with some goodies, including the Continuum Belgium White, which I've had a few pints of and really enjoy, and there's an Oak and Cherry Aged Flanders, which I've not had but it's making my mouth water just thinking about it. Below are all the details. My guess is that tickets will sell quickly.

When: June 2, 2011, 6 pm
Cost: $50 (all inclusive)
Call Phantom Canyon (719.635.2800) to reserve your seat. RSVP by May 27th at Noon.

The pairings:
Salad: Field Greens Tossed with Goat Cheese, Dried Cranberries, Candied Walnuts and a White Truffle, Flanders Red Vinaigrette. Paired with: Continuum Belgian White Ale

Appetizer: Tiger Prawns Wrapped in Applewood Bacon with Smoked Gouda and Topped with 'Beernaise' Sauce Paired with: Oak and Cherry Aged Belgian-Style Flanders Red

More Appetizers: Cheddar Cheese Curd Fritters with Red Onion Jam. Paired with: Revival Series English IPA

Entree: Pan Seared Dijon Crusted Bone in Pork Chop Over Charred Onion and Prosciutto Mashers with a Black Cherry, Porter Demi Glace and Fried Shallots. Paired with: Hefeweizen

Dessert: Chocolate Malt Cupcakes with Dark Chocolate Ganache and Crushed Malted Milk Balls. Paired with: Zebulon’s Peated Porter


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Rainbows and Unicorns

A couple really strange things happened last week in the beer world in Colorado Springs. A quad rainbow was spotted at Trinity Brewing and at Brewer's Republic we drank Ska's Modus Hoperandi out of a unicorn. I'll let the pictures explain it.
Bryan Foster of Brewer's Republic pours Modus Hoperandi into a unique serving vessel
The fellas from the West End Homebrew shop drinking the elixir of life...
...with the hopes of living forever.
Picture taken from Trinity's facebook. A double rainbow across the sky and another across the parking lot.


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May 19, 2011

Some Recognition For More Than Beer Blogging

In this post I want to highlight some beer bloggers that are taking a very active role, beyond their writing, in creating a vibrant beer scene that they become an influential part of. Please allow me to explain this better...

As I mentioned in a recent post, I was in Kansas City organizing an exhibition in a gallery where I have will an experimental beer event take place. I've done a few of these and am also organizing a project called Beers Made By Walking here in Colorado Springs, and it will also take place in other cities next year. Well, this got me thinking about why I organize these events. There are a number of reasons why, some of which I've explained on the blog here a few times, but one that maybe has only been unsaid and implied is that I really want to contribute to the building of a more informed and interested local beer drinking scene. I actually blog about beer as a supplement to the events that I create, blogging keeps me informed, keeps me knowing what's going on, and allows me to think through some of the ideas that are going on in my head when I'm planning various events. Even though it's a supplement, blogging is still a huge important part of what I do.
Well, there are a few other beer bloggers I've run into that are doing some similar things (but not the same things) and I just wanted to briefly mention them. Now, this is by no means an exhaustive list, these are just some people that come to the top of my head...people that I've actually met. Plenty of beer bloggers are active in their beer communities by reviewing beers, contributing to magazines, volunteering at festivals, writing books, making videos, etc. but I think what I'm trying to highlight in this particular blog post are the bloggers who are attempting a more direct engagement with their readers, and with the general public, to create events that can be experienced and enjoyed in a very firsthand manner. If I've left anyone out, feel free to add to the list by posting a comment below about yourself or the person you know.

Ezra Johnson-Greenough
Ezra is the founder of The New School Beer Blog and is well known in the Portland area for organizing all sorts of events. Some he's started himself, others he has led or had a big hand in for various breweries, sometimes with other beer pals (like Lisa Morrison and Jacob Grier) these include but are by no means limited to: Portland Fruit Beer Festival, Night of the Living Ales, New School 1 Year New Years Eve Anniversary Party, Brewing up Cocktails (events involving cocktails made with beer) in Portland, San Francisco, Vancouver BC, and Seattle, and Biketobeerfest 1, 2 and the upcoming 3 (for this particular event he's not the main person in charge)

Zenia Brink and Carol White 
Zenia and Carol write for the Beer Drinkers Guide to Colorado, a site well known in Colorado for the map they create with other members of the BDG2C crew. What I really dig, and what I'm specifically thinking about in this post is the program they organize called Sisterhood of the Suds, mostly in the Colorado Springs area on a bi-monthly or so basis.

Angelo De Iseo
Angelo writes for Brewpublic, a blog that puts out about five or so posts about Oregon beer every day. Like Ezra, he's a well known face in the Oregon beer scene (until he shaves his beard off). He's organized a number of events including but not limited to Division Street Brewpublicrawl, Killer Beer Week, Microhopic Beer Fest, Wine Barrel-Aged Beer Fest, and Whiskey-Aged Beer Fest. An ongoing list of all those and more can be found here.

Robbie Pickering
Robbie's my pal over in Glasgow, Scotland, and writes the I Might Have A Glass of Beer blog. We met when I organized the Pub School and Market Gallery Pub in Glasgow and he's since taken on the organization of an entire Glasgow Beer Week, which I believe is incredibly ambitious and will really help contribute to changing the way beer drinking is looked at in that city.

Lisa Morrison
Lisa is the only one on the list that I've actually not met. She's known as the Beer Goddess and has a radio show called Beer O' Clock, and contributes writing to some beer publications, blogs for the Hop Press and just finished a book, Craft Beers of the Pacific Northwest. Hoppy Housewives is a type of class that she organizes where she talks about pairing beer with food, as well as a beer herstory, or women's role in the history of beer. I've always wanted to go, but never did make it. She also raises money for non-profits through events like Fred Fest, Sasquatch Brew Am, and others that I've included in the comments below.

Mark Dredge
Finally there's Mark Dredge who writes the Pencil and Spoon blog in England. I met him through the Beer Blogger's Conference in Boulder last year. He's had an enormous hand in organizing the European Beer Blogger's Conference in London that actually starts in the next day or two.

When looking at this list, in most cases the events themselves almost seem to be extensions of that persons writing. They are creating events that address or fulfill something that maybe they've been thinking through or writing about. Please leave comments about your experiences with any of the above events, or also leave info in the comments if there are people who write beer blogs and also organize events in their communities. I'm increasingly interested in this.

Cheers to all my fellow beer blogging and event planning pals.


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May 18, 2011

Some Chemicals Used On Non-Organic Grains

Yesterday I posted about the changing organic regulations for beer - that beginning in 2013, organic hops must be used for a beer to be considered organic. I posed a number of questions and we heard from three different breweries about their organic hop situations. I also mentioned a conversation I had with someone working at a homebrew shop about organic malted barley. They said that the difference between organic and non-organic grains are negligible. I disagree completely and I promised to dig through a book I have, and in this book there is a whole chapter devoted to addressing the chemicals used on grains. And I'm going to post that information below.
The book is called Fermenting Revolution by Christopher Mark O'Brien. I read it over a year ago and did a section-by-section review of the book on my beerandscifi twitter account as I read through it. So, I wanted to share with you some of the information in this chapter. First I want to tell you that this is not a full list of all the chemicals talked about in the book, but it is more than half. All the text I'm using here I've pulled directly from the book, and I've indicated where I changed some of the wording. The book, in general, I thought to be a good read. Very informative at times, at other times maybe a little cheesy, but got me thinking a lot about the potential of the beer industry to rethink sustainable business practices.

The other thing I want to say first is that I'm a little nervous in publishing this post for a couple reasons. The book isn't totally and completely thorough. What I mean by that is that there are all these pesticides and chemicals talked about in the treatment of barley, rice, corn, wheat but from the reading we never know if this is the exact stuff that's used specifically on brewing grains or non-brewing grains. I'm not sure how to find out. With that said, it still makes and interesting list. Also, I've checked out the data from New Belgium about the carbon footprint of a six pack of their Fat Tire Amber Ale. Pretty interesting document. Under the grains and hops sections they identify that there is a host of chemicals used in production but "the [Greenhouse Gases] associated with these chemicals are vanishingly small when allocated to a single 6-pack of [Fat Tire]." That is, of course, in relation to all the various other things that also go into existence of a 6-pack of the beer, including shipping the grains, malting, the glass bottle, the adhesive for the label, the transportation of the beer itself, etc. I just wanted to point that out. But on the flipside, remember that in the post yesterday New Belgium did indeed tell us that the carbon footprint is actually lower for shipping organic hops from New Zealand than it is to use non-organic hops from the US. Just interesting to note all that...

After reading this list, I'm curious to know what you all think about organic beers, whether you care or not if your beer is organic, if it means anything to you, etc. Without further ado, here are some of the pesticides and chemicals listed in the book Fermenting Revolution used for the production of grains:

United Tastes of Belgium at Wynkoop on Saturday

Wynkoop Brewery up in Denver sent me some information about their new beer event, The United Tastes of Belgium and I thought I'd pass on the information to you because it looks like a lot of fun, and it looks like a lot of great beer will be there. Some interesting stuff from Colorado Springs, such as Bristol's Dubbel, which I've never seen on their menu, the whole smash line-up of Trinity saisons and Black Fox's Faust II, which John Schneider humorously calls a 'sessionable beer' at 6.2% and says on the website that it's some 'tasty shit.' It takes place this Saturday, May 21 from 1-4:30pm. Tickets are $30 in advance at www.wynkoop.com and $35 at the door. 

2011 United Tastes of Belgium Beer List

Avery Brewing
– Salvation, Reverend, White Rascal and Karma  
AC Golden –  Barrel-Aged Belgian sour
Black Fox – Faust Part II

May 17, 2011

Hops and Organic Beer Regulations Are Changing...

I recently read this article from Triple Pundit about a new organic law coming in 2013 that will require organic beers to have organic hops. Now, if I remember correctly, currently all that is required for a beer to be considered organic is that 95% of the product has to be organic. Hops, which definitely don't constitute over 5% of any beer (except for maybe Mikkeler's 1000 IBU beer) have not been a part of the organic factor.

I wonder how this new law will change things for breweries? I'm thinking of Laurelwood Brewing who has a few organic beers and Hopworks who makes all their beers organic. I'm curious if they've been using organic hops this whole time. I imagine not, from what I've heard it is extremely difficult to grow hops without pesticides because the bugs love them as much as we do. During the Rocky Mountain Microbrewing Symposium we heard from Frank Stonaker of the CSU Hopyard Project and Summit Plant Labs that he was looking into starting to grow organic hops soon. According to CSU Specialty Crops Program a survey in 2009 was conducted of 33 Colorado breweries, thirty of them wanted to grow their own hops and over half the group was interested in organic hops. In 2004 the Specialty Crops Program test planted several varieties of organic hops which they harvested in 2007 and published some results on their site. Also according to the site, in 2008 there were only 100 acres of organic hops in Colorado.

Will we see the price of organic beers go up? Will breweries stop making organic beers or will this push the industry? Will we as homebrewers have more access to organic hops? Try asking for organic hops now at your local homebrew store, they'd probably laugh. Here's an anecdote, I called up the Brew Hut near Denver to ask if they had a specific kind of malt in an organic version, they said no, and then proceeded to tell me that it doesn't make much of a difference anyway, that the chemicals used on non-organic barley doesn't make that much of a difference...Well, I know that's not true. And I'm going to look that up the types of pesticides involved just as soon as I get home, and I'll report back, but I just wanted to get this post off today while I'm inspired.

Well I decided to wait a few days to publish this post, so that I could ask a few breweries about this new organic situation. Generally, my questions went something like this, "I just read in this article that in 2013 they are changing the organic laws for beers and hops will now have to be organic as well. I'm curious how it will affect your brewery? Do you already use organic hops or is this something you are transitioning into? How's it going? Do you know how much these organic hops will cost?" And these were the responses I've received so far.

From Christian Ettinger of Hopworks Urban Brewery in Portland, OR (all their beer is organic):
The laws are indeed changing. At Hopworks we currently use about 30% organic hops with an aggressive plan to meet the deadline. It means that we are working with farmers and brokers to meet our hop supply needs with minimal reformulation. Given the fact that it takes three years (36 months) to transition conventional land to organic production and the ruling was passed in Oct 2010 to be enacted in January 2013 (27 months), it may be a mathematically impossible deadline. Prices are for organic hops are in the mid teens. Cheers!
From Chad Kennedy of Laurelwood Brewing in Portland, OR
It is true. No big deal for us except for Green Elephant and Deranger (these are really hopped up beers). We'll just brew them the same and not call them organic. The flavor is more important [to us] than whether or not they're organic. The hops I've contracted for are only slightly more expensive. Problems will arise though if there is a bad crop. Not all of our beer is organic. We do use organic 2-row for everything though. The Free Range Red and Porter are our 2 standard organic beers. We [also] just added a pale. These beers will use organic hops. GE and Deranger are the only two other beers we make on a regular basis that will be affected. 
From Bryan Simpson, Media Relations Director at New Belgium:
Thanks for the note...We have always used organic hops in our Mothership Wit. One of the challenges in sourcing this initially was that there are so few organic hop producers in the US producing to scale that we had to buy hops from New Zealand (where organics are more readily produced due to a lack pests). We worried about the carbon of shipping that far but in a bittersweet twist, it turns out that conventionally grown hops in the US currently create a bigger carbon footprint (due to pesticide manufacture and other large scale farming practices) than importing organics. So it was still a win from the carbon perspective and the chemical perspective.
This is actually mind-blowing to me that the carbon footprint of shipping organic hops from New Zealand is less than using regular hops from here in the States. I imagine that if New Belgium was a much smaller brewery this wouldn't be the case, being that they are so large they would likely need more organic hops than are potentially readily available.

For now, these have been my responses. I'm still waiting to hear back from Bison Brewing in California and Asher Brewing in Colorado. I'll make another post when I've heard back from those two, and after looking into the pesticides and damaging effects of non-organic malt when I get back home from Kansas City and can dig into a book I have on the subject.

*** Update ***
I created the post on the chemicals used in the production non-organic grains.

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Working in a Gallery in Kansas City

The other day I promised I would tell you what I'm so busy doing in Kansas City that I can't be in Colorado Springs doing my daily duty of scouring the interwebs, keeping you filled in on all that is interesting about beer around Pikes Peak. Well, I've been planning a little beer event in Kansas City at a gallery in called la Esquina, which sits no more than 2 blocks away from Boulevard Brewing Company. The exhibition is all about the neighborhood around the gallery and I've been collaborating with two other artists, Zach Springer and Elysia Contreras. When we create work for a gallery, it's usually in the form of events or activities, rather than making paintings, drawings, or sculpture. So each of us have planned an event or two that somehow links to the neighborhood and that is highlighting something that is already there that people don't know about. Now, we did indeed make drawings, but nothing that is meant to last longer than the exhibition itself, for each event we decided to create a wall drawing.
Drawing of Pancho Luna, a local homebrewer, and Boulevard Brewing.
For my portion of the event I invited Boulevard to create an exclusive beer about the neighborhood and I worked with a local homebrewer to create 'beer portraits' for a couple people who live in the neighborhood. Here's the more official text:

May 15, 2011

Craft Beer Week 2011 Starts 5/16

I've neglected the blog for almost a full week now. Super busy with some work in Kansas City, I'll share that with you soon. Just wanted to fill you in, if you didn't already know, American Craft Beer Week starts tomorrow.

Most of the breweries around town are just doing their normal thing. Bristol, however, is really doing it up with a series of events. Check the calendar on the left column of this blog for info on the upcoming events, or just visit this Bristol Page for all info all together. Here's a little hint at what's going on:

Pint Night on Monday (5/16)
Women Only Beer Tasting on Tuesday (5/17)
Trout Unlimited Happy Hour on Thursday (5/19)
Cask Ale Accompanied by John Stone on Saturday (5/21)
Brewery Tours and Beer Wars on Sunday (5/22)


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May 9, 2011

Summit Brewfest This Saturday

This was a big surprise to me, I hadn't heard anything about it till Eli posted info about on his page. Don't know how much press this has been getting. The Summit Brewfest is part of a charity that has been giving money to local military charities for 71 years. Every dollar brought in from this event will go to that as well.
Info:
Summit Brewfest
@ Norris Penrose Event Center, 1045 Lower Gold Camp Road, Colorado Springs
Saturday May 14th, 4-10pm
$20 for 50+ Beers
Ticket Info Here

Here's a list of some of the breweries that are posted to the site already:

BierWerks, Black Forest Meadery, Blue Moon, Bristol Brewing, Colorado Mountain Brewery, Crazy Mountain Brewing, Creste Butte Brewing Company, Del Norte Brewing Co., Dillon Dam Brewing, Durango Brewing, Epic Brewing Company, Great Divide, Judge Baldwins, KILO’s Smells Like Your Daddy, Leinenkugals, New Belgium, Odell, Oskar Blues, Phantom Canyon, Pikes Peak Brewing, Rock Bottom Brewing, Rock Yard, Rocky Mountain Brewing, RXP’s Happy Endings, San Luis Valley Brewery, Shamrock, Sierra Nevada, Silverton Brewery, Steamworks, Stone Brewing, Trinity Brewing, Twisted Pine, Upslope Brewing

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A Homebrewing Celebration

On Saturday we celebrated homebrewing. It was National Homebrewing Day and here in Colorado Springs we had our own party and it was a ton of fun. The event took place at Rocky Mountain Brewing, a lot of the brewers that showed up were a part of the local homebrew club, The Brew Bros. I had hoped to get all of my homebrew equipment together but I had too much to do before my trip to Kansas City (where I'm writing this post now). What I was really excited about was seeing all the variations of homebrewing equipment, and how some have jury-rigged their systems, built their own tier-systems, each mash tun is slightly different, some drastically different, lots of kegs converted to boil kettles, each person has built their own thing to suit their various idiosyncracies. I was talking to Isaac about how I saw each setup as a type of sculptural art piece and that the lawn in front of Rocky Mountain Brewing was the gallery or exhibition space. I thought it was really wonderful, so I snapped a photo of each set up and I want to share that with you.
John Landerman sipping back a beer while he waits for his wort to finish up. John was making an English Bitter.
This is Russ Dewey and his homebrewing set-up. He's been piecing this thing together for about 18 years. Today he was brewing a Dortmunder Export, a type of lager.
Russ' system up close revealed an elaborate system of hoses, thermometers, chillers, pumps and other parts of this compartmentalized system. This was a lot of fun to look at.

May 7, 2011

I Don't Know How, But It Will

Just wanted to share this image that was passed along to me.

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May 6, 2011

Park and Field Clean Up with Eddyline Brewing on May 15

If you've been meaning to head out to Buena Vista and try Eddyline's beer, maybe their Park and Field Clean Up Day will give you an extra incentive. You can volunteer to pick up trash along the trails and when you're done the volunteers will be given a wristband for refreshments at Eddyline. Eddyline has, since their beginnings, portrayed themselves as a brewery with a commitment to being green, sourcing their food locally, participating with local environmental-specific organizations, the recent decision to can their beer instead of bottling, their promotion of hiking, biking, trail walking, and river activites, etc. The brewery is surrounded by mountains and is situated right next to a little creek or river so they have very much embedded themselves in a place where 'the outdoors' is on everyone's mind. The names of their beers echo their desire to see people outside and active as does the artwork going onto the new cans. One visit to the place and you will see their commitment is actually an important component of the community, to respect the land they are in and take care of it properly. So, help them by cleaning up with them, then go enjoy some beer. I'll be out of the state that day or else I would do everything I could to make it out with a group of friends.
The artwork to be used on Eddyline's new cans
More Info
What: Whipple Trail, BV River Park and Sports Fields Clean Up Day
When: Sunday May 15, 2011, 2pm clean up, Pizza and Beer at Eddyline to follow at 4:00 pm.
Who: Anyone, any age who wants to help clean up our river park, trails and surrounding areas for the spring time.

May 2, 2011

Cinco de Mayo Happenings

To be honest, I didn't send out any feelers around town to see what was going on for Cinco de Mayo on Thursday. But, I did check out a few websites and as far as I can tell there's only one thing happening specifically for the holiday that's craft beer related. That's a release from Trinity, but there are a few other recommendations I have in addition to Trinity. Check it out:

Trinity is releasing a new Farmhouse ale - The Saison Grito. Here's what Trinity has to say about it: Brewed in the celebration of our southern neighbor’s independence. This mexo-belgo hybrid incorporates traditional Saison brewing techniques with spices this style has never seen. The cumin, cilantro, lemon, lime, roasted big Jim Peppers, and yellow corn additions truly make this seasonal a fiesta in your mouth. 5.5% ABV. The beer sounds good to me, and I look forward to tasting it.

Speaking of good Cinco de Mayo beers, Ska Brewing recently released the Mexican Logger for the first time to audiences outside of the Durango area. I don't mean to be cheesy and suggest that we all drink Mexican style/influenced beers on this Mexican holiday, but if you're looking for an excuse and you don't make it to Trinity...the Ska beer will do the trick for sure. I've had a few of these and to be honest, I have a feeling this beer will become my summer favorite. It's light, it's crisp, and best of all when it warms up it still tastes like good beer. I've been searching for beers that are a little simpler in flavor lately and this one has won me over. Now, I haven't sat down to give a real 'judgement' and I don't know if I ever will. I just straight up enjoy it. However, there's a nice review over at the Durango beer blog, Beer at 6512. Check it out. Ska was taking a big leap with this beer and I think they nailed it.

Now, you could always head over to Rocky Mountain Brewing as well. They have Trivia every Thursday night and my bet is that there will be trivia related to the holiday. Now, as far as I know they don't have a special beer specifically related to the holiday but they do have a special beer on tap created by a gold medal winning homebrewer. Here's the info: Scott Buchholz's "Bad Santa" holiday spice ale is on tap here at the brewery. He was the winner of the Peterson AFB Pro-Am Homebrew Competition. His beer was chosen out of every medal winner by our headbrewer. We helped him brew it on a larger scale here at the brewery, and it will continue as RMB's official entry in the Pro-Am Competition at the Great American Beer Fest! 1/2 pints only.

I guess I could also mention that Old Chicago has one of their special beer tours for the holiday as well. They've got 7 standard Mexican lagers and each location is choosing an 8th. So if you want the standard fare, there you go.

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May 1, 2011

New Tank 7 Bottles and Packaging in 12oz Bottles in General

I walked into Poor Richards last night to see a mini bottle of Boulevard's Tank 7 staring at me on the shelf. When did this happen? Tank 7 is one of my favorite Saison's and I pick up a bottle of it every now and again. Normally it comes in the 750ml bottles, which is about 26 ounces, which is a size that I doubt that I've ever opened when I'm by myself. The new bottle, at 12 ounces, is the perfect size for me, myself, and I. The bottle still looks like a Tank 7 bottle with the long neck and the Smokestack Series artwork, as opposed to the short, stubby, bottles that Boulevard normally uses.
The new Tank 7 package
So what? Who cares, why are you writing a blog about this and making us read it? I don't know if I have a great answer for that other than to say that 1) I'm interested in design and decisions for design and packaging and 2) I believe it's a good move from Boulevard, and other breweries have also been finding ways to package their specialty beers in a way that will bring them to a more mainstream audience. Now the beer comes in a 4 pack. You don't have to save off the big bottle, opening it only for a special occasion, you can stick the box in the fridge and open them at your own leisure. I imagine Boulevard will be selling a whole lot more Tank 7 because of this. How do I feel about this? Excited that this beer will be more accessible, but now I'll probably hold the Tank 7 as slightly less special because I can dip into it anytime I feel like it. This is the problem with beer nerds in general, once we find a great