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A new chapbook by Scratch Brewing co-founder and brewer Marika Josephson lays out a blueprint for what it means to run a true farmhouse brewery in the 21st century.

“There is an ironic disconnect in craft beer in which drinkers care a lot about beer being made locally but don’t know or don’t care about where the ingredients themselves are from,” said Josephson when I interviewed her for a story for Civil Eats in November 2017.

The quote could serve as a thesis statement for her new chapbook Keeping the “Farm” in “Farmhouse Beer”, published by Good Beer Hunting in 2018.

Josephson and business partner Aaron Kleidon have put Scratch on the map by focusing on foraged and locally harvested flavor ingredients, many of them quite esoteric. A trip to the Scratch taproom nestled deep in the southern Illinois woods will find beers made with mushrooms, flowers, wild plants, and every conceivable part of a tree. They take the idea of “local” to a whole new level.

“When we started Scratch I cared a lot about sourcing ingredients locally, but I discovered that that wasn’t the case for many breweries,” laments Josephson today. “It seemed like people were content to just slap a ‘brewed local’ sticker on a window but didn’t care what that meant. What was actually local about the beer inside?”

In this new 42-page chapbook, Josephson lays out a vision for what would make “local” beer truly tied to its point of origin. If you’re going to claim the farmhouse title, she contends, then you need to show your work.

Due to some fanciful and oft-told stories, it is widely passed around as historical fact that the Saison and Bière de Garde styles originated with the need for farms in 19th century Belgium and northern France to provide beer for their seasonal field workers.

Romantic as these tales are, they likely have more to do with twentieth-century brewery marketing than anything that actually happened in nineteenth-century agrarian Wallonia. Was beer served to farm workers? Yes, almost certainly. Was it anything like the “farmhouse ale” at your local brewpub that also slings porters and IPAs? Probably not.

However, because of that strong link in the craft beer imagination between the golden days of rustic brewing and a handful of modern styles, all a brewery needs to do to conjure images of a Belgian farmstead in 1850 is put the word “farmhouse” on a label. Josephson says that’s not nearly enough.

“I think it’s hard for us to understand what beer was like before the Industrial Revolution because it’s hard for us to conceptualize a world in which we’re not globally connected and a world in which our lives and economies are much more centralized in the areas in which we reside,” reflects Josephson.

“Breweries of yore were tied deeply within their communities, and farmhouse breweries largely weren’t commercial enterprises. They shared equipment, they used ingredients grown in a much smaller footprint. It’s better for us to understand that they were living, breathing organisms of their time. I think we’ve romanticized those breweries because we’ve romanticized what we wish they did or wish the beer they made tasted like. But what about agriculture? Farming has also changed dramatically and I think that in general, outside of beer and brewing, it’s important that farming become more small scale again. So, my question is: if we bring brewing back to small communities and small-scale agriculture, what does that whole organism look like in this day and age?”

Josephson believes breweries need to be doing more to support local and regional agriculture.

“The problem is, farmers are fighting big industrial ag the same way craft brewers have fought big industrial beer,” she told me in our previous interview for Civil Eats. “We need to support small farming if we want to see healthier, more diverse, and more flavorful crops.”

Marika Josephson. Photo by Demond Meek.

Keeping the “Farm” in “Farmhouse Beer” has received some pushback from brewers of recognized farmhouse styles who feel Josephson’s strictures are unrealistic. Josephson is careful to point out however that she never intended her chapbook to be prescriptive or to kick anyone out of the club.

“I think of this piece as a sculpture, of sorts, that is intended to be molded as the state of brewing and small-scale farming moves forward,” she says. “And it was also intended to be open to the realities of other people’s business models, and the state of farming in their areas. It may read as a manifesto because it has some calls to action, but it was never meant to be prescriptive in the sense that I wanted to force breweries or legislators to make hard and fast laws or to rule people in or out. I was simply asking the question: what would an ideal farmhouse brewery be like if we could conceive of one today?”

More than anything, Josephson wants consumers to care about where the ingredients in their beer come from; and for breweries to be honest about those origins.

“I think this [chapbook] is about transparency more than anything,” clarifies Josephson. “I don’t care if you have a brewery in a farmhouse or a warehouse, I just want you to tell your consumers what you’re doing. Not everybody is meant to brew a beer on a farm and that is 100% okay. There is great beer out there that is not brewed on a farm.”

What the folks at Scratch do want to see is recognition that there is a difference, especially economically, between truly local ingredients and those sourced from national brokers.

“There is great mixed-culture fermentation going on in breweries, but that does not mean that beer was made with locally farmed or regionally sourced ingredients,” says Josephson. “And that’s okay! It doesn’t need to be if that’s not your deal. But [local] ingredients are also often more expensive, take longer to process, and may be harder to work with. It’s why some beer is more expensive, so it’s really important for breweries to be transparent.”

Scratch Blackberry Lavendar beer at their Illinois brewery. Photo by David Nilsen.

Josephson uses the final portion of the book to model that transparency by describing the work Scratch still needs to do to match the vision she’s laid out. Some of the areas she wants to see her brewery improve on will be challenging because of the current agricultural realities in southern Illinois.

Hops and barley have not been grown in their area in a long time; and it will take time to establish those industries on any scale. So, in the meantime Scratch will source those ingredients from their closest growing region. Scratch is also looking into isolating pure fermentation cultures from their property to avoid having to order lab cultures.

Until they are able to figure out satisfactory solutions for water, yeast, and other ingredients that fit their hyper-local guidelines, they will either stop brewing certain beers, or stop referring to beers by style names they are not able to accurately brew. For example, until they can isolate a viable lager yeast strain, they will no longer brew their Oktoberfest Märzen.

Keeping the “Farm” in “Farmhouse Beer” is a fascinating look at what true farmhouse brewing means in the modern era. This book covers what is currently a very small corner of American craft brewing; but it does provide possible avenues for breweries of varying sizes to become more closely linked with local agriculture, returning vitality to small farms and in turn making breweries a more integral part of their local economies.

“I live in a part of the country where agriculture is dying, and so are rural towns and communities. Of all the motivations for writing this piece, one of the largest comes from living in this reality. Brewing is a manufacturing process that connects many parts of an economic organism and we have immense power as brewers when we decide whom we buy our goods from. I think breweries that don’t farm or buy ingredients from local farmers should not call themselves ‘farmhouse’ breweries or say that they make ‘farmhouse’ beer. It’s as simple as that.”

That might sound incendiary, but Josephson is passionate about the intimate link between beer and agriculture.

“I want to preserve the word ‘farm’ for something specific,” she concludes: “farming.”

Feature image courtesy of Scratch Brewing

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The post Book Review & Interview | Marika Josephson on Farmhouse Beer appeared first on PorchDrinking.com.

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In episode 59 of The PorchCast recorded during the Craft Brewers Conference, we were honored to welcome two legends who literally wrote the book on barrel-aged beers.

While recording from Ratio Beerworks in Denver, the PorchCast team was joined by Dick Cantwell, co-founder of Elysian Brewing and current head brewer at Magnolia Brewpub and Peter Bouckaert renowned former head brewer at New Belgium Brewing and now co-founder of Purpose Brewing in Fort Collins to share stories from travels when they were researching Wood & Beer: A Brewer’s Guide. We also spoke with both on their current projects and touched a little on CBC 2019.

This post brought to you by On Tap Credit Union, providing banking solutions for Colorado, breweries and beer lovers alike.

Special thanks to our show sponsor On Tap Credit Union. With locations in Golden & Arvada, On Tap Credit Union, has supported brewery employees for over 64 years. They listen carefully to your needs and make sure you have the right services, low-cost loans and expert financial advice for you, your business and your employees. Whatever your needs may be – tap into the services at On Tap Credit Union. www.OnTapCU.org

Thanks to Denver band, Bud Bronson & the Good Timers for allowing the use of their song, Denver Rock City, for our opening and closing themes.

Like what you’re hearing and want to support The PorchCast? We are looking for new sponsors to join the PorchCast family. If you are interested in sponsoring the show please reach out to tristan {at} porchdrinking {dot} com!

The post The PorchCast Ep 59 | Peter Bouckaert & Dick Cantwell appeared first on PorchDrinking.com.

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On the northern tip of the Japanese Honshu Island, there is a region where a notoriously distinct Tsugaru dialect is spoken. Be Easy Brewing is located in the Tsugaru region of Aomori Prefecture, and the brewery is as captivating as the beauty of Aomori.

The Brewery

Gareth Burns, a Certified Cicerone®, established Be Easy Brewing partly to contribute to the community by raising visibility of the Tsugaru culture.

“We want to put Aomori on the craft beer map and give them something new to be proud of.”

From beer names in the Tsugaru dialect to using local ingredients, one can enjoy a slice of the Tsugaru culture through his beers.

“We want to create something that hopefully attracts more visitors to Aomori.”

While his beer is available nation-wide, a visit to his brewery in Aomori is worthwhile if and when you are in Japan. The brewery offers seasonal dishes featuring vegetables harvested from his adjacent farm to pair with the beer. Fortunate visitors may also be able to see Gareth playing Tsugaru-Jamisen, a traditional Japanese three-stringed musical instrument.

The Beer

Dosayusa IPA (ABV: 7.5% | IBU: 45) is a West Coast IPA. In the Tsugaru dialect, Dosayusa means “Where are you going? (Dosa?)” “I’m going to take a bath (Yusa!).” It’s a slightly hazy and golden-colored beer with creamy head and the tropical papaya and citric grapefruit aromas pop immediately. Additionally, its malt backbone balances the hop bitterness; it’s a delightfully approachable and sessionable beer.

View this post on Instagram

New IPA . どさ?ゆさ! は津軽弁でも有名な語録です。 どこに行くの?お風呂にいくの!という意味です . お風呂上りに最高!の味わい。 フルーティーでキリっとした苦みに爽快感のある喉越し。 何杯でも行けちゃうIPAです . We made this West Coast IPA to be your go to beer after a trip to the Onsen . #japan #aomori #hirosaki #beeasybrewing #new #ipa #hooray #hotsprings #onsen #bath #craftbeer #fresh #fruity #light #青森 #弘前 #新しい #皆さん #大好き の IPA #温泉 #お風呂上がり #最高 #津軽弁 #どさゆさ #フレッシュ #フルーティー #クラフトビール #地ビール #ビアバー #

A post shared by Be Easy Brewing (@beeasybrewing) on Apr 2, 2019 at 4:36pm PDT

From Hazy IPA to Fruits Beers, Be Easy Brewing is known for their flavorful and playful beers.

Gareth notes, “… those beers are cool and all but for me personally I like things simpler.”

Undoubtedly, when you visit Japan, it’s worth a trip to Aomori Prefecture to explore its natural beauty and unique culture; followed by an evening at Be Easy Brewing for a field-to-tap experience.

“… once someone visits and experiences all that the ‘small prefecture up north’ has to offer, they’ll have no choice but to fall in love with it.”

Feature image courtesy of Be Easy Brewing.

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The post Be Easy Brewing | Dosayusa IPA appeared first on PorchDrinking.com.

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On the northern tip of the Japanese Honshu Island, there is a region where a notoriously distinct Tsugaru dialect is spoken. Be Easy Brewing is located in the Tsugaru region of Aomori Prefecture, and the brewery is as captivating as the beauty of Aomori.

The Brewery

Gareth Burns, a Certified Cicerone®, established Be Easy Brewing partly to contribute to the community by raising visibility of the Tsugaru culture.

“We want to put Aomori on the craft beer map and give them something new to be proud of.”

From beer names in the Tsugaru dialect to using local ingredients, one can enjoy a slice of the Tsugaru culture through his beers.

“We want to create something that hopefully attracts more visitors to Aomori.”

While his beer is available nation-wide, a visit to his brewery in Aomori is worthwhile if and when you are in Japan. The brewery offers seasonal dishes featuring vegetables harvested from his adjacent farm to pair with the beer. Fortunate visitors may also be able to see Gareth playing Tsugaru-Jamisen, a traditional Japanese three-stringed musical instrument.

The Beer

Dosayusa IPA (7.5% ABV | 45 IBU) is a West Coast IPA. In the Tsugaru dialect, Dosayusa means “Where are you going? (Dosa?)” “I’m going to take a bath (Yusa!).” It’s a slightly hazy and golden-colored beer with creamy head and the tropical papaya and citric grapefruit aromas pop immediately. Additionally, its malt backbone balances the hop bitterness; it’s a delightfully approachable and sessionable beer.

View this post on Instagram

New IPA . どさ?ゆさ! は津軽弁でも有名な語録です。 どこに行くの?お風呂にいくの!という意味です . お風呂上りに最高!の味わい。 フルーティーでキリっとした苦みに爽快感のある喉越し。 何杯でも行けちゃうIPAです . We made this West Coast IPA to be your go to beer after a trip to the Onsen . #japan #aomori #hirosaki #beeasybrewing #new #ipa #hooray #hotsprings #onsen #bath #craftbeer #fresh #fruity #light #青森 #弘前 #新しい #皆さん #大好き の IPA #温泉 #お風呂上がり #最高 #津軽弁 #どさゆさ #フレッシュ #フルーティー #クラフトビール #地ビール #ビアバー #

A post shared by Be Easy Brewing (@beeasybrewing) on Apr 2, 2019 at 4:36pm PDT

From Hazy IPA to Fruits Beers, Be Easy Brewing is known for their flavorful and playful beers.

Gareth notes, “… those beers are cool and all but for me personally I like things simpler.”

Undoubtedly, when you visit Japan, it’s worth a trip to Aomori Prefecture to explore its natural beauty and unique culture; followed by an evening at Be Easy Brewing for a field-to-tap experience.

“… once someone visits and experiences all that the ‘small prefecture up north’ has to offer, they’ll have no choice but to fall in love with it.”

Feature image courtesy of Be Easy Brewing.

Can't visit the site everyday like us? Bummer! No worries, we've got you covered. Submit your email below to receive our monthlyish newsletter on reviews, tours, events and more!

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The post Be Easing Brewing | Dosayusa IPA appeared first on PorchDrinking.com.

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After an arduous legal battle and three years later, McFate Brewing Company in Scottsdale, Arizona is getting their name back. Fate.

If you are unfamiliar with the story, back in 2016, Fate Brewing Company in Boulder, Colorado filed suit against then Fate Brewing Company in Scottsdale, Arizona for the rights to the name. Fate Brewing Company in Scottsdale was forced to rebrand to McFate, even though the two breweries had co-existed for more than three years under the same name. The reaction to the lawsuit by fans of both breweries was swift, with an outpouring of support for McFate and an overwhelming resentment toward Fate Brewing Company.

Steve McFate, owner and namesake of the Scottsdale breweries said in a statement at that time: “The craft brew industry has a reputation of friendly competition. We all share the same passion, but it’s no secret the craft beer market is growing rapidly and unfortunately name conflicts are too.”

Even though McFate had no plans to distribute into Colorado, Fate Brewing Company refused to compromise on terms that would have allowed the brewery to keep the name. After spending $65,000 on rebranding, Fate Brewing Company in Scottsdale officially became McFate Brewing Company.

That was then. This is now.

Boulder’s Fate Brewing Company has been in the news a lot lately. The Westword’s Jonathan Shikes first reported in November 2018 that the Colorado brewery had filed for Chapter 11 bankruptcy. A month earlier, Fate’s Lafayette, CO location, Fate Ale House, a restaurant and tap house was seized by the city for failing to pay taxes.

Which leads us to today’s news that McFate has acquired the rights to Fate Brewing Company and will forever be known as Fate Brewing Company once again. Both locations in Scottsdale and a new location in Tempe will soon change back to being known as Fate.

In a statement to Phoenix Business Journal, Steve Ellefson, the brewery’s general manager, said: “To our fans and loyalists, we were always Fate.” If that news doesn’t give you a reason to sing Faith, I don’t know what will.

Mike Lawinski, founder of Colorado’s Fate Brewing has yet to comment on the decision to sell the name, or what’s in store for the future of the Boulder-based brewery.

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The post McFate Brewing Acquires the Rights to Fate Brewing Name appeared first on PorchDrinking.com.

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Sitting down at my local brewery the other day, I felt like something was missing. Something felt off about my presence in this crowd of trendy urban dwellers. As craft beer continues to move into the mainstream, drinkers no longer exclusively resemble bearded, tattooed hipsters. Although brewery goers continue to diversify they remain united by one trend: Fido.

Dogs have become ubiquitous at breweries. It’s only right that man’s best friend would keep us company during one of man’s favorite hobbies. In honor of May, National Pet Month, we’re featuring six beers in aid of pet-related causes from all over the United States.

Free Mollie British Oaked IPA | Dingo Dog Brewing

Dingo Dog Brewing is a nano brewery outside of Carrboro, NC. Dingo Dog is a non-profit brewery with all proceeds going to North Carolina no-kill animal rescues. The Free Mollie English IPA is less aggressively hopped than an American IPA and is aged in oak barrels.

Last Chance IPA | Weyerbacher Brewing Company

Located in Easton, Pennsylvania, Weyerbacher Brewery though famous for high alcohol heavy ales has mixed it up with their Last Chance IPA clocking in at a reasonable 5.9%. A portion of the proceeds go to local animal shelters. Since 2012, the sales of this IPA have raised $230,000 for homeless dogs and cats. Cheers to that!

(READ MORE – Weyerbacher Sells 55% Ownership to Private Equity Group)

PAW POWER ! | Heavy Seas Beer 

PAW POWER is a 4.5% ABV Wheat Ale with black currents from Heavy Seas Beer in Baltimore. The beer is designed to be low alcohol and marketed at dog-owners with an active lifestyle. Proceeds from the beer will go to the Baltimore Animal Rescue and Care Shelter who serves over 12,000 animals each year. Why not help a good cause while enjoying a refreshing beer this summer.

Ale Wager | Saint Arnold Brewing

Texas’ oldest craft brewery, Saint Arnold Brewing in Houston, Texas, is all about your four legged family member. Ale Wager is a malty brown with a hint of creaminess that is available year-round. Be sure to get enough to share with friends because one dollar from every case supports Houston-area animal rescue organizations.

Nap In The Hammock | Metazoa Brewing

Indianapolis’ Metazoa Brewing is named after the biological kingdom that contains all multicellular organism. However, 5% of all its profits tend to go to more recognizable species that we share our planet with. Metazoa Brewing supports various animal and wildlife organizations from retired greyhounds in Indianapolis to chimpanzees in Florida. If these sound like your idea of a good cause, why not enjoy a pint of their Nap In The Hammock cream ale. It shouldn’t be this easy to do a good thing.

Grapefruit Hop Pig | Sanctuary Brewing 

A seasonal grapefruit variety of their flagship West Coast IPA, Grapefruit Hop Pig is brewed by Joe Dinan an alumni of Wicked Weeds Funkatorium.  Opened in 2015 Sanctuary Brewing is located in Henderson North Carolina and dedicated brewing vegan beer and raising money for animals in need.

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The post Ultimate 6er | Beers That Support Pet Causes for National Pet Month appeared first on PorchDrinking.com.

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April 20th started out overcast and gloomy in Oakland, CA. With a chilly wind blowing off the Bay, it didn’t seem like the sun was going to come out to play for this cheerful 420 fest. But as the first group of attendees started to slowly line up, the clouds slowly drifted out of view and a pleasant warmth shined down on the parking lot of Drake’s Dealership, setting up for a gorgeous Spring day.

Although you can find beer fests year-round, Spring seems to usher in the start of festival season. While local fest can get somewhat monotonous with the usual cast of local breweries, Hop Culture brought some fresh new faces to the East Bay beer scene, inviting some elusive East Coast breweries that our West Coast eyes have only caught a glimpse of on Instagram. Only under these special circumstances allowed Temescal Brewing from Oakland, CA the chance to pour next to the likes of Burley Oak Brewing from Berlin, MD, or Resident Culture fans geek out over Humble Sea as well, and having Superstition Meadery from Prescott, AZ blow our minds.

Kudos to Hop Culture for employing talented artists like Sam Taylor and Killer Acid for merchandise and glassware that sticks to their brand perfectly. All of their merch that was available for sale gave the feeling of an adult reveling in some Saturday morning cartoons, now being able to under all of those double entendre jokes. Both artists contributed to the fest with glassware evoking the date that was celebrated by beer and the sticky-green lovers alike.

Photo Credit: Danielle Engel Artwork: Sam Taylor Photo credit: Danielle Engel Artwork: Killer Acid Left to Right: Danielle Engel, Constance Del Rio, Jessica Walsh

After letting the smoke settle, we have decided on some of our standouts of JuicyBrews West Fest:

Danielle Engel

Brewery most excited to try: I have to go with Burley Oak, I was so excited to try the Double Carrot Cake J.R.E.A.M, it did not disappoint. It was Carrot Cake in a glass. All it was missing was the cream cheese frosting on the glass.

Favorite Beer: Mallow Yallow Cali Tart from Kings Brewing Company, brewed with marshmallow, vanilla, lemon zest, passionfruit, peach, and mango. This incredible Tart Ale tasted like freshly squeezed tangerine juice. For a festival called Juicy Brews, this was the perfect beer to capture the essence of the festival.

Beer that surprised me: Maple Vanilla Copra Kai, a 7% Stout from Southern Grist Brewing Company. I didn’t expect to go back for 2nds on a stout, especially on a warm day in the sun. I also loved the SMaSH the Game Pale Ale from Henhouse Brewing, brewed with Strata Hops and malts from Admiral Malting, it was clean, crisp, and pure passionfruit finish.

Constance del Rio

Brewery most excited to try: Resident Culture, I have always heard great things about them, but have never gotten the chance to try them.

Favorite Beer: Hit The Silk by Superstition Meadery, a 13% lemon vanilla coconut mead. It was so delicate and tasted exactly like a lemon bar. (Drake’s Dealership was also serving lemon bars made with terpenes, they paired quite well together)

Beer that surprised me: Spy Dolphin by Dancing Gnome, I am not normally into DIPAs, but damn, this was hella juicy.

Jessica Walsh

Brewery most excited to try: Dancing Gnome, I have never had them! Also, Cloudburst and Great Notion are always great names to see on a fest lineup.

Favorite Beer: Blueberry Muffin by Great Notion, for the sole fact that it tasted exactly like my Nanie’s homemade blueberry muffins, down to the sugar crumbled on top! it hit every layer of flavor. I was just so surprised how spot on it tasted. Normally you’ll get nuances, but this was so in your face. I loved it!

Beer that surprised me: Honestly, the Happy Little Clouds Pilsner from Cloudburst Brewing, it was so delicious, I went back a couple of times. I was also surprised by the Spy Dolphin by Dancing Gnome, usually DIPAs are too much for me, but it was awesome.

Photo Credit: Danielle Engel Photo Credit: Jessica Walsh Drake’s Brewing Events & Community Manager Lauren Young Photo Credit: Constance Carter Photo Credit: Danielle Engel Shiny Happy People Hazy IPA collab between Drake’s Brewing Company and Hop Culture Magazine Photo Credit: Danielle Engel Photo Credit: Danielle Engel

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The post JuicyBrews West Fest Brought Out the Rarities Over 420 Weekend appeared first on PorchDrinking.com.

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The Denver Beer Beat is a weekly roundup of brewery openings, special tappings, firkins and one-off batches, bottle releases, dinners, pairings, and more happening in the Front Range and beyond. Be sure to check in each Wednesday to discover anything and everything happening around Colorado’s beer scene. Now let’s get to this week’s can’t miss beer events.

Wednesday, April 24 Crystal and Her son Rye Kolsch @ Strange Craft Beer Company (Denver) – 1330 Zuni St, Unit M, Denver, CO

Date/ Time: Wednesday, April 23 from 3:00pm– 8:00pm

Details: A staple at The Brew on Broadway ( The BoB ) Paul’s Kolsch is the number one hit at the taproom. Taking this mainstay and throwing a little rye into it made an already delicious beer even better! These #travelingonebarrelwednesdays brews don’t hang around too long so hurry up and get to the taproom for a pint

(Firkins/Casks/Special Tappings/New Tappings)

Get Outside & Ride @ Rooney Road Trailhead (Morrison) – CO-470, Morrison, CO

Date/ Time: Wednesday, April 23 from 4:00pm– 7:00pm

Details: We’re stoked to announce a new ride series for 2019 – Get Outside & Ride! Partnering with New Belgium Brewing and Red Rocks Beer Garden, we are encouraging you to get out on your bike and ride some singletrack. For April, we will be hosting the rides at Apex and Green Mountain trails. Stop by the COMBA or New Belgium tents to check-in then go out for a trail ride solo or with a group and we will buy your first beer back at the Red Rocks Beer Garden in Morrison at the after party. There will be giveaways and maybe even some live music. Proceeds from the evening will benefit COMBA’s advocacy and trail building efforts, win-win!!

(Festivals and Special Events)

Thursday, April 25

New Year New Beer @ Great Divide Brewing Company (Denver) – 2201 Arapahoe St, Denver, CO

Date/ Time: Thursday, April 25 from 12:00pm– 10:00pm

Details: Sure Great Divide has been brewing classics such as Denver Pale Ale, Yeti and Titan for years, but we also have an impressive rotating slate of seasonal, Tank Farm and Barrel Aged beers. Beyond that, our brewers are always experimenting on our pilot system which inspired us to start releasing those beers every Thursday at both taprooms (unless otherwise indicated) back in January 2019 and dubbing the program New Year New Beers.

These beers range from R&D for future releases, collaborations with other breweries, fanciful one-offs and anything else GD employees can imagine and we encourage your feedback!

Check back weekly to stay updated about what’s next on tap!

Here’s the lineup so far:

4/25 | Wood Werks #5 – Official release of this Belgian-Style Sour aged on plums in red wine barrels. One of the most beautiful beers you’ll ever lay eyes on!

(Firkins/Casks/Special Tappings/New Tappings)

Table6 Beer Dinner @ Table6 (Denver) – 609 Corona St, Denver, CO

Date/ Time: Thursday, April 25 from 6:00pm– 10:00pm

Details: 4 paired courses, 6 beers and lots of high fives and laughs. $85 total, includes tax and tip. Call Table 6 at (303) 831-8800 to make your reservation!

Chef Tyler has set the tentative pairing menu as follows:

Course 1: Chayote & Melon salad, Pineapple, Chili Vin, Peanuts. Paired with Westbound Session IPA

Course 2: Grilled Garlic Shrimp, Fennel, Chorizo, Lemon Aioli, Arugula. Paired with Oh Yeah! Our blended sour beer with Table 6 including balaton cherries and mourvedre grapes.

Course 3: House Kielbasa, Potato Croquette, Kraut, Spicy Mustard. Paired with Grape Squad + Reisling- our golden sour beer aged on Reisling grapes.

Course 4: Black Plum Cobbler, Buttermilk Whipped Cream, Walnuts. Paired with Single barrel Sauternes Louie-our English-style Barleywine aged in a single Sauternes cask.

(Beer Dinner)

Friday, April 26 Double Barreled Maple Stout Release @ Avery Brewing Company (Boulder) – 4910 Nautilus Ct N, Boulder, CO

Date/ Time: Friday, April 26 to Sunday, April 28 from 11:30am– 10:00pm

Details: Barrel-Aged Series #52 is here! We’ll be releasing our latest gold foil nationally, and of course it will be available at the Tap Room on draft and to-go. You don’t want to skip this breakfast, an indulgent stout aged in Bourbon barrels THEN aged in maple syrup barrels and dosed with coffee, cinnamon, and extra maple syrup.

(Bottle/Can Release)

Copper Kettle’s 8th Anniversary Weekend @ Copper Kettle Brewing Company (Denver) – 1338 S Valentia St, Ste 100, Denver, CO

Date/ Time: Friday, April 26 to Sunday, April 28 from 12:00pm– 7:00pm

Details: Raise a glass (or 5) with us to celebrate our 8th year!! We are so thankful for all of our loyal fans, the people who have been there from day one and all the new faces we’ve seen come through our taproom over the last year!!

Join us for a 3-day long celebration, with special releases, fun events, and live music!

Some main attractions over the weekend (detailed day-to-day list coming soon):
-Staff Showdown: each staff member will brew a beer and have the public vote on which one is the best!
-Live Music on Friday and Saturday
-$5 for all day access to ride the beer bus between Comrade Brewing Company and CK (both celebrating anniversary parties!!)
-BOMB food trucks
-On-Site Screen printing with limited edition designs
-Hangover brunch!
-Cellar Release on Sunday

(Anniversary)

Zwicky P + Blueberry Velvet Can Release @ 4 Noses Brewing Company (Broomfield) – 8855 W 116th Cir, Broomfield, CO

Date/ Time: Friday, April 26 from 3:00pm– 10:00pm

Details: We’ve got two new small can batches hitting the taproom!

• Zwicky P – Zwickel Pilsner. Zwicky P is an ultra fluffy, thirst-quenching 5% ABV Pilsner-style lager with flavor characteristics reminiscent of honey and white grape. “Zwickel”, the term for a port to sample beer, stylistically refers to the German process of serving bier young, unfiltered, unpasteurized and with a pronounced yeast profile often lost during the multiple-month cold maturation process characteristic for modern lagers. Like brewers sampling directly from the fermenter, Zwicky P is meant to be consumed by the litre!

• Blueberry Velvet – The latest in the Velvet series is here! Blueberry Velvet is a New England India Pale Ale with lactose, vanilla beans, and blueberries! At 6.5% ABV, this is the perfect Milkshake IPA to join you on all of your spring adventures!

12oz cans and draught pours will be available in the taproom only starting Friday, April 26th while supplies last!

(Firkins/Casks/Special Tappings/New Tappings)

Primitive Beer Barrelhouse Opening @ Primitive Beer (Longmont) – 2025 Lonosphere St, Longmont, CO

Date/ Time: Friday, April 26 from 5:00pm– 10:00pm

Details: Hang out among the stacks of barrels at Primitive Beer this weekend and relax with the spring breezes blowing through the open doors. Lots of great spontaneous beer available on cask and to go in bag-in-box. Let us tell you all about our wonderfully unique beers!

(Grand Opening)

Polish Grodziskie Pilot Release @ Alpine Dog Brewing Company (Denver) – 1505 Ogden St, Denver, CO

Date/ Time: Friday, April 26 from 3:00pm– 10:00pm

Details: We made a little Polish beer! Come try this out! a Grodziskie is a low abv, about 4%, smoked wheat beer! its a historic style of Poland, and a great refreshing and flavorful spring beer!

Amazing Tasty Eats Food Truck will be here with the eats!

(Firkins/Casks/Special Tappings/New Tappings)

Microbreweries for the Environment @ Boulder Theater (Boulder) – 2032 14th St, Boulder, CO

Date/ Time: Friday, April 26 at 8:00pm

Details: 88.5 KGNU Community Radio & Boulder Weekly Present:
27TH ANNUAL
MICROBREWERIES FOR THE ENVIRONMENT ft.
DAVE BRUZZA: UNSAFE AT ANY SPEED
FT. LYLE BREWER, MIKE SHIMMIN, MATT ROWLAND, DOMINIC DAVIS WITH Tenth Mountain Division
BENEFITTING PROJECT V.E.T.S, OCEAN FIRST INSTITUTE, THE KIVA CENTER, CU ENVIRONMENTAL CENTER
BOULDER THEATER
Friday, April 26, 2019
Doors 7:00 p.m. | Show 8:00 p.m.
Tickets on sale 10 a.m. Friday, February 15 at bouldertheater.com
$20.00 – $30.00 general admission tickets plus applicable service fees
21+ only

About Microbreweries for the Environment: Every Spring at the Boulder Theater, Colorado Microbreweries donate staff time and beer to support local environmental organizations. Since 1993, the Microbreweries for the Environment benefit has raised over $200,000 for local environmental causes. Admission includes a commemorative pint glass for unlimited tastings, and all you can responsibly drink.

About Dave Bruzza: Dave, or Bruzza as he’s better known, has been in love with music since he was born. Raised in Michigan on records his mother and father owned, including The Beatles, Willie Nelson, and Leon Russell to name a few. Starting around 1986, he would put headphones on and play drums along with his favorite records, as time went on he developed a taste for bluegrass music, and as the joke goes, he said “If I’m gonna play guitar, I’m going to play bluegrass guitar.” From that point there was no turning back. With his friends, Mike Bont and Paul Hoffman, they began to learn how to play bluegrass. From open mic’s to parties, and in Bont’s basement in Kalamazoo, MI, they developed together. Greensky Bluegrass was born. Here and now, Dave has also come into his own as a solo performer and collaborator when not on the road with Greensky. He now makes his home in Denver, Colorado, look for more solo performances and collaborations in the Rocky Mountain region during breaks in Greensky’s touring schedule.

TENTH MOUNTAIN DIVISION
https://www.youtube.com/watch?v=q81k4MXAilU
https://www.youtube.com/watch?v=3779gOqn4q8

Featured Breweries: Asher Brewing Company, Avery Brewing Company, Bootstrap Brewing, Boulder Beer Company, Colorado Cider Company, FATE Brewing Company, Left Hand Brewery, Lumpy Ridge Brewing Company, New Planet Brewery, Odd13 Brewing, Odell Brewing Co, Oskar Blues Brewery, Sanitas Brewing Co., Ska Brewing Company, Twisted Pine Brewig Co., Upslope Brewing Company, VisionQuest Brewing, West Flanders Brewing CO. & Wibby Brewing.

How to Get Tickets
Tickets available at Boulder Theater Box Office, by phone at (303)-786-7030 or online at http://www.bouldertheater.com.

(Festivals and Special Events)

Saturday, April 27

2019 IPA Bash @ Verboten Brewing (Loveland) – 127 E. 5th Street, Loveland, CO

Date/ Time: Saturday, April 27 from 11:00am-11:00pm

Details: Our second annual IPA Bash takes place April 27th! We are planning (at least) 15 different IPAs, including two sour IPAs, a classic West Coast, a double hazy, fruited IPAs and more!

$28 gets you a ten-taster ticket (with discounted tasters) plus a commemorative glass. Or you can purchase tasters a la carte. No need to purchase tickets in advance. However, commemorative glasses will be limited, so get there early if you want one!

(Festivals and Special Events)

18th Annual Corn Harvest @ Loveland Ski Area (Georgetown) – I-70, Exit 216, Georgetown, CO

Date/ Time: Saturday, April 27 from 8:30am-3:30pm

Details: Spring is in the air – wax up those skis and break out your tropical attire! The 18th Annual Corn Harvest at Loveland Ski Area is just around the corner!

It’s more than a benefit – it’s a good time with old friends and new. Join us for a fun day of spring skiing, BBQ lunch and refreshments, live music, and a HUGE collection of drawing prizes while giving back to an organization that provides backcountry information and education to our community: the Colorado Avalanche Information Center (CAIC).

Hawaiian shirts strongly encouraged!

TICKET PRICING

$65 – Includes lift ticket, BBQ lunch, 1 drawing ticket, donation to CAIC, and a great day of skiing
$35 – If you already have a pass or ticket, this includes BBQ lunch, 1 drawing ticket, donation to CAIC, and a great day of skiing

NEW THIS YEAR – VIP PASSES

$100 – Includes lift ticket, BBQ lunch, 5 drawing tickets, donation to CAIC, Corn Harvest t-shirt, a stainless steel Friends of CAIC tumbler, and a great day of skiing. VIP passes for those already in possession of a lift ticket/pass will be $70 with all this included (aside from lift ticket).

GET YOUR TICKET AND SKIP THE LINE
Pre-registration is now available! Print your ticket or bring it digitally on your phone for easy day-of check-in.

EVENT SCHEDULE
8:30 am – 9:30 am: Registration (pre and day-of). Morning registration will be in the upper level of the lodge at Loveland.

10:30 am – 1:30 pm: Tour Loveland’s sweet spots with a local who knows ’em, Chair 1.

11:00 am – 1:00 pm: Lunch at the base area

3:00 pm: Kegs tap on the upper deck!

3:30 pm: Drawing prizes galore.

As always, there will be some great gear and other prizes raffled off after hitting the slopes. Your registration includes one drawing ticket, but bring extra cash and buy more, all to support your avalanche center!

(Festivals and Special Events)

Ancient Steinbier Brew + Crawfish Boil+ Ice Carving and Live Music @ Wibby Brewing (Longmont) – 209 Emery St, Longmont, CO

Date/ Time: Saturday, April 27 from 11:00am-3:00pm

Details: Throwing Down!
Go back in time with ancient brewing traditions as our brewmaster illustrates to a collection of local and regional friends, the primitive process of brewing a steinbier!
The fiery chunks of granite are heated directly over flames w/specialty wood. By introducing scorching stones into the wort, a caramel-y, smoky flavor is created. Beer enthusiasts can watch the process unfold from the taproom!
Roast s’mores over the fires for pairings with our barrel-aged Double Dunkel series that’ll make you drool!

In addition from 3-6, we will host a crawfish boil Y’ALL!

We’ll have live music by New Family Dog at 3:30. An ice-carver at 5, with a fire auction with the incredibly talented Lindseyland to follow!

For the early-risers: we’re hosting our weekly yoga class in the taproom from 9:30 a.m. to 10:30 a.m. $10 pays for the class and your first beer.

(Festivals and Special Events)

Five Year Anniversary @ Comrade Brewing Company (Denver) – 7667 E Iliff Ave, Ste F, Denver, CO

Date/ Time: Saturday, April 27 from 11:00am-11:00pm

Details: Mark your calendars, comrades! Raise a glass with us on Saturday April 27th as we celebrate our fifth birthday!

As always, there will be special beer releases, good food trucks and good times. We will be announcing beer releases as the event approaches but your favorites like Grapefruit Superpower and barrel aged Quit Stalin will definitely make the tap list. Stay tuned!

*We will have limited amounts of anniversary glassware available for purchase and the first 100 people in the door will receive a free crowler Koozie!*

The party will kickoff at 11am and will last until 11pm.

Special Tappings:

Grapefruit Superpower
More Dodge Less Ram Triple Dry-Hopped Superpower IPA
Barrel Aged Maple Coffee Quit Stalin
Barrel Aged Cocoa Oreo Quit Stalin
Barrel Aged Marshmallow Coconut Quit Stalin
Rye Barrel Aged Quit Stalin
Bourbon Barrel Aged Quit Stalin

(Anniversary)

6th Annual Spring Patio Party @ High Hops Brewery (Windsor) – 6461 State Highway 392, Windsor, CO

Date/ Time: Saturday, April 27 from 12:00pm-9:00pm

Details: It’s patio season!
We hope you’ll join us on our beautiful patio for a fun day filled with brews, music, food, and (hopefully!) some sunshine.

Live Music All Day
Dave Tamkin 1:00-3:00pm
Paul Kopco 3:30-5:30pm
Native Station 6:00-8:00pm

Food Trucks
Chaulkboard Gourmet Express
Gunter’s Bavarian Grill

Spring Beer Tapping
Ellz Bellz – Berliner Weisse

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On a Saturday night not too long ago, a hell of a storm blew through San Antonio. Overnight rains are certainly welcome to the area, considering the region’s aquifer-based water supply is highly dependent on the spring rainfall. What wasn’t so welcome, however, was the wind that accompanied the storm. With gusts between 30 and 50 mph, it was strong enough to topple over a section of my fence, adding a totally unexpected chore to my weekend to-do list.

After taking measurements and gathering materials from the hardware store, I checked my watch and saw that it was already after noon. I figured since I was in the yard working with tools, doing my best Tim Allen grunting, I might as well grab a six-pack to make an event of it. Disclaimer: drinking while doing minor construction may not be a great idea, and is not condoned by all; do so at your own discretion. I strolled down the beer aisle in my neighborhood HEB and naturally gravitated to my go-to IPA, but out of the corner of my eye, I noticed something new from my favorite local brewery. I left with a six-pack of Wallball IPL from Real Ale Brewing Company.

Wallball is a hybrid beer that might lead to some head scratching, but makes total sense as soon as you take a sip. It’s an India Pale Lager. Not the first of its kind, but definitely not as common a style as it should be. I’m a rabid Real Ale fan, so naturally any new beer they drop, I am going to try. This pale golden Lager hopped with Citra (love ‘em) and Callista hops is exactly what I was looking for on a steamy Sunday afternoon in the yard. At 5.8% ABV and 40 IBU, the bright and citrusy hops in a crisp-finishing, sessionable Lager makes Wallball an easy drinking brew.

At the end of the day, it may have taken me a little longer than usual to finish mending my fence (and I may have bruised a fingernail,) but the pickets are level and straight, and it sure as hell isn’t blowing down anytime soon. Wallball, on the other hand, is only here for a short while as a seasonal release, and I plan to enjoy it while it lasts.

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The post Real Ale Brewing Company | Wallball IPL appeared first on PorchDrinking.com.

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Reading more like a scene from National Treasure than your typical beer origin story, the recipe for AC Golden’s latest release, which was first recorded in the annals of history by Adolph Coors himself, was only recently uncovered in a dusty, old, forgotten brewer’s log, stored in the Coors archive room.

Batch 19, which was first released in 2010, has returned after a short hiatus to commemorate the 100th anniversary of the ratification of the 18th amendment prohibiting alcohol. Available only via draft accounts in Colorado, the limited edition pre-prohibition-style Lager becomes one of the first entries executed by David Coors, who became President of AC Golden, the experimental branch that technically falls under the Tenth and Blake division of Molson Coors, which was originally co-founded by his father, Pete Coors in 2007.

David Coors, President of AC Golden Brewery

Over the past 12 years AC Golden has garnered attention from beer fans for their Colorado Native series, brewed with 100 percent Colorado-sourced ingredients, as well as their specialty barrel-aging program, which has produced highly acclaimed sours like Peche, Apricot, Kriek Noir, and Plum as well as Ctayt, a whiskey barrel-aged Russian Imperial Stout. Beer nerds need not worry about AC Golden’s specialty program because as David Coors explains, he’s personally a pretty big fan as well. “I prefer barrel-aged beers and we still have a large inventory of barrel-aged beers being released periodically,” said Coors.

Coors is also looking forward to diversifying what AC Golden has to offer with a new array of upcoming releases. In the coming months, fans can anticipate the release of West Slope IPA, brewed with 100% Colorado grown hops and triple dry-hopped with those same seven varietals. Additionally this Spring, AC-Golden will introduce Haze-On Saison, a hazy less filtered Saison, as well as a new variety pack,  dubbed their Trail Pack with a portion of proceed going to support Volunteers for Outdoor Colorado.

Much like the case with Batch 19, Coors cites AC Golden’s ability to act with more agility than its parent company to drive the future of the company. “I look at it as a skunkworks brewery with its own salesforce, said Coors. “We have the ability to operate freely, in fact, we decided to re-release Batch 19 in November and were able to put it into production by January. We’re trying to move quickly, focus on innovation, have fun and be entrepreneurial.”

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The post David Coors Talks Batch 19 Pre-Prohibition Lager and Future of AC Golden appeared first on PorchDrinking.com.

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