The Brouwerij Boon Tradition: an interview with Karel Boon
By: Tim Jerding Tradition constitutes a large part of the human experience. It is created and nurtured by families, communities, and cultures. If neglected, it becomes history. By the 1970s, the Lambic tradition was under threat from modernity; the consumer base became more accustomed to pale lager and had developed a taste for back-sweetened Lambic. (I’ve heard interviews where Belgian…
Station 26 Brewing: Growing On Its Own Terms
by Tim Jerding Last month, we featured centuries old Brewery Rodenbach here on our blog. Today, we visit with Justin Baccary, owner and founder of Denver’s freshly five-year-old Station 26 Brewing. I often think how such a wonderful time it is to be beer drinkers: we’re able to enjoy both world-class beers from masters such as Rodenbach and explore new companies…
Rodenbach: Beauty of the Past, Present, and Future
by Tim Jerding In the middle ages, before humans knew what yeast was, fermentation was viewed as a magical occurrence. Some viewed the products resulting from said fermentation (yogurt, bread, alcohol, miso, kimchi, etc) as sacred. Beer would ferment in open-air vessels that allowed the wild yeast and bacteria in. It was brewed seasonally, and most to all beer was…
Telluride Brewing: Making Beer in Majesty
by Tim Jerding I moved to Colorado in August of 2012, and was soon hired to work at Bonfire Brewing in Eagle (hey Bonfire!). I wasn’t to begin work until October, so I decided to road trip with my first destination being the San Juan mountain range in the southwest part of the state. The majesty of those mountains and…
Alternative Lifestyle
by Maxine Hendry You’ve been drinking wine from a bottle for most of your life, but have you tried alternative packaging any time recently? If basic brands in big boxes have scared you off, or if wine-in-a-can sounds appalling, it’s time to take another look at what wineries are doing to be more competitive, eco-friendly, and innovative. One reason innovation…
Red Wine for Insanely Hot Weather
by Maxine Hendry Fellow winos — what wine do you drink when it’s 94 degrees outside? It’s easy to suggest a crisp, cold white or pink wine, but sometimes you just feel like a red. And that’s okay. There are some fun possibilities for drinking red during summer’s heat, which won’t “blow out your palate” and also pair well with…
Brewery Ommegang–based in tradition, deliciousness, and technique
Brewery Ommegang is located on a 136 acre farm in Cooperstown, New York, a setting that seems appropriate for the beers they produce. Their focus has always been beers in the Belgian tradition, and that focus is evident in the quality of the final product. Numerous awards at the most prestigious competitions world wide, increasing sales in 46 states plus…
Drink More Rosé
by Maxine Hendry Ultra warm weather is here, and it’s officially time to start drinking pink! (Even though we’d like you to know it’s totally cool to drink rosé year round). You’ll want to stop by and check out our selection – we stock many options in different styles and at all price points. Rosé (rose-ay) is the French name for…
A Brief Chat with Kevin and Ryan from Denver’s Baere Brewing
Baere Brewing is a gem among many small craft breweries in Denver. Their focus on small batch, sour beers has cultivated a following and truly placed them in the class of a “brewer’s brewery.” Each batch of beer Ryan and Kevin brew yields only about five kegs worth. Batches that small limit their distribution to only a handful of stores…
A Love Letter to Saisons
Dear Saisons, I trust this letter will find you well. The first thing I must communicate to you is my gratitude for your existence. Your straw hued liquid; beautiful aromas and flavors of spice, citrus and funk; and wonderful ability to quench the direst of thirsts demonstrate your selfless and loving nature. And for that, I am eternally thankful. To…
New Image Brewing: Young, Motivated, and With Purpose
Natural Wine: great for wine fans, also great for beer fans! But what does it mean?
Interview with Travis Hixon, Brew Master from Blackberry Farm
If you told a Belgian farmhouse brewer 150 years ago that in 2018 a brewery in the Smokey Mountains of Tennessee would be brewing saisons, and brewing them well, I’m sure he would have no idea what you were talking about. But alas, here we are. If you enjoy saisons, have the desire to enjoy saisons, or don’t know what…
Interview with Matt Lincecum, Owner and Brew Master of Fremont Brewing
Matt Lincecum opened Fremont Brewing as a modest endeavor in 2009 with strong ideals and the simple goal to make good beer, and to serve that beer to the Seattle community. It has since grown into one of the most awarded and recognized breweries in the Pacific Northwest with a number of its beers becoming extremely sought after worldwide. I…