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FLAVORFUL BREWS TO CARRY YOU THROUGH THE REST OF WINTER

From porters to IPA’s, to stouts to lagers, there is no shortage of fermented malts and hops (and many brewed with various herbs, spices and other special ingredients) to satisfy your beer hungers over the coming months. Below I review ten seasonals to consider for your enjoyment.

 

Boulder Beer Company

“Shake” Chocolate Porter (5.9% ABV, 39 IBU)

 

Colorado’s first craft brewery established in 1979 Boulder Beer continues to churn out fine quality brews. “Shake” uses five different grains, including chocolate wheat, with cocoa nibs to achieve an excellent chocolate porter. Its nose is rich in chocolate and creamy with a hint of sweetness. Coffee notes emerge with time. It drinks with a similar profile, is full-bodied and deep but is lively as it glides over the tongue. Lucky for us, “Shake” has been added to full time list.

 

 

Breckenridge Brewery

Imperial Express (2013) “Hoppy Imperial Red Ale” (10% ABV, 70 IBU)

 

This beer is a collaboration with Never Summer Industries created to celebrate opening day of the ski season. Breckenridge Brewery and Never Summer Industries engaged in a joint project. Never Summer created an inaugural “Artist Series” snowboard. John Vogl, a Denver artist with a small studio called The Bungaloo, created the artwork, which is a drawing of an elk seemingly rising up from the mountains. For its part of the collaboration, Breckenridge crafted this limited release named after the highest chairlift at Breckenridge Ski Resort, reaching an elevation of 12,840 feet. The hops show in the citrus and spice notes jumping out of the glass. This assertive character continues in the mouth and is completed with a peppery finish. The draft-only beer will be available throughout Colorado while supplies last.

 

Ska Brewing Co.

Hibernal Vinifera Stout (8% ABV, 53 IBU)

 

I was really intrigued by the idea of using wine (actually wine grape juice) in a brew. But, frankly, I was skeptical. Hibernal Vinifera Stout is the second beer in the Durango based brewery’s “Seasonal Stout” series. It is oak aged and brewed with malbec grape juice. All this contributes to a flavor profile that shows creamy malt, fresh green herb, and lemongrass aromas followed by a very intense palate, with a resiny quality and hints of tannin and pleasant bitterness. This beer/wine experiment definitely is successful. And the creative packaging for the Hibernal Vinifera Stout features Ska’s True Blonde character as the Sumerian goddess of grapes and the cold season, Ngeshtin-ana.

 

Deschutes Brewery

Red Chair NWPA Northwest Pale Ale (6.2% ABV, IBUs 60)

 

Over the last few years, Deschutes’ Red Chair (named for the oldest operating ski lift lift at Mt. Bachelor) has become a favorite of mine. Whenever I’m looking at a beer list and can’t decide what I want, if “Red Chair” is on the list, I always know I can count on it to satisfy. The beer basically is Dechutes’ attempt to produce a balanced beer drinking experience – malty but not too and hoppy but not too. Deschutes says they have taken the IPA style and rounded out the edges. And mostly they are correct.  In this year’s model, I pick up a malty entry followed by hoppy notes. In the mouth, the play reverses.  The hops open up and the malts follow. It all finishes clean with a citrusy finish.

 

Samuel Adams

 

I am constantly amazed at the variety and depth of Sam Adams production. And even more impressed with the consistently high quality. With so many choices, no one is going to like every release but there is no question they all are well made and most are just plain good. It’s no different with this group. You may not find every one to your liking but you I bet  they all will find their fans.

 

Winter Lager (5.6% ABV, 22 IBUs)

Heavy on the malt, light on the hops, this has a much darker color than I expected from a lager (but then the company’s press material describes it as a wheat bock). Brewed with orange peel, ginger, and cinnamon, the nose is malty with spicy herb notes. The palate follows a creamy head with tangerine, spicy herb, malty notes, and a slightly bitter finish.

 

Cherry Chocolate Bock (5.8% ABV, 11 IBUs)

With this special seasonal release, it’s the cocoa nibs and cherries that play a starring role. The beer opens with dramatic cherry followed by the expected chocolate notes all accompanied by hints of vanilla sweetness. It drinks to a similar flavor similar profile but shows more tart cherry and rounds out with rich chocolate.

 

Juniper IPA (5.8% ABV, 50 IBUs)

 

Another special release, the name pretty much says it all: aromas show nice spicy and forest notes (gotta be the juniper berries) and citrus. The flavor is similar with a refreshing finish.

 

“Merrymaker” Gingerbread Stout (9.0% ABV, 25 IBUs)

 

Cinnamon, clove, nutmeg and ginger generate intense aromas that compliment the roasted stout character, while it all is lifted with a citrusy close. For me, the mouth shows more of the roasted and coffee notes while the spices recede to the background and are welcome with a cherry-like finish.

 

Cold Snap (5.3% ABV, 7 IBUs)

Here’s where I ran in to a hurdle, two actually. I have never been much for Belgian or (Belgian-style) white ales but, regardless, I tend to think they are much better on a warm spring day. Cold Snap, though, created more interest as it is brewed not just with wheat but Grains of Paradise, anise, hibiscus, orange peel, coriander, and dried plums. I picked up notes of citrus, clove, and found it drank dry and crisp. Guess what? It actually would be great on a warm spring day!

 

Rebel IPA (6.5% ABV, 45 IBUs)

 

And now back to more hops. Rebel IPA celebrates founder Jim Koch’s and Samuel Adams’ revolutionary (beer) spirit. According to the brewery, Rebel is the first IPA brewed with all-American hops. But it is not an overpoweringly hoppy beer, unlike many these days. I sniffed a pleasant citrus opening followed with some spice and pine notes, then hints of malt nicely wrapping up. It drinks nicely fresh and dry with tangy grapefruit.

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RESOLVED: DRINK MORE COLORADO WINE

 

 

Each year at this time it seems just about every writer and publication issues their predictions and resolutions for the year. I have decided to consolidate both into one: I predict in the coming year, Americans will drink more local wine than ever and I resolve to drink more Colorado wine. Note, by “local wine” I mean the definition used by the Drink Local Wine organization: “wines from lesser known areas — not because we don’t like California, Oregon or Washington wines, but they get plenty of coverage in the major wine magazines.”

 

It wasn’t long ago (as recent as ten years ago) Colorado wine was little more than a curiosity for most people. Something you bought only when you traveled to Grand Junction or occasionally as a novelty gift. That has changed dramatically now. Today Colorado wines regularly win awards at national competitions. And more and more Coloradans are learning just how good our state’s wines can be.

 

A case in point: The Colorado Wine Board recently released a report by Colorado State University showing Colorado’s wine industry’s economic contribution in 2012 was three times more than it was the last time the study was done eight years prior. The Colorado wine industry, which now has 108 wineries (how many of you would have guessed that?), also has seen an average sixteen percent average annual production growth over the last twenty years. In 2012, the market share of Colorado wine was still only two percent by volume but for the first time passed five percent of sales, indicating consumers are willing to pay a little more for homegrown product.

 

As a result, the Colorado wine industry’s economic contribution has more than tripled to more than $144 million since the last study was conducted. Two-thirds of this came from wine tourism, which means more of the state’s residents and quite a few tourists from outside the state are attending wine festivals and events or visiting tasting rooms.

 

And these consumers and tourists increasingly are finding better wines. Recent evidence of this is found in the state earning 20 total medals in the 14th Annual Jefferson Cup Invitational that included wines from 22 states. Colorado was represented in the top category for the fifth year in a row. BookCliff Vineyards took one of 25 Jefferson Cups for their 2011 Cabernet Frank Reserve.

 

But, of course, that’s only the beginning of the fine wine available from this state. The Grand Valley and the West Elks regions near Grand Junction are increasingly becoming favored destinations. And more wines from such producers as Grand Valley, Anemoi, Canyon Wind, Two Rivers, Mesa Park, and Whitewater Hill can be found on store shelves. There also are many wineries worth attention in the Denver/Boulder area, including Boulder Creek, Creekside, and the Infinite Monkey Theorem.

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A CORNUCOPIA OF INTERNATIONAL WINES FOR YOUR HOLIDAY GATHERINGS, PART 4

Red Wines

 

In keeping with my usual imperative to broaden my wine horizons and to look for interesting wines from all over the world, especially during the holidays, I present a wide variety of red wine selections for this fourth and final installment of my special holiday recommendations series. By the way, if you are interested in Pinot Noir or Zinfandel, I recently reviewed several samples of these wines here and here.

 

Australia Rhone-style. I recently came across these four excellent Aussies and even though I plan a comprehensive review of Australian wines in the coming months, I decided I couldn’t wait to turn you to them.

 

2011 Yangarra Grenache McLaren Vale Old Vine ($32). Grenache is the main grape in Chateauneuf-du-Pape and even though the terroir is different, the varietal red cherry and raspberry fruit laden with black pepper spice comes through nicely, as does intriguing earthy notes delivered with a lush texture.

 

2010 Yangarra Shiraz McLaren Vale ($25). Known as Syrah most everywhere else, Australian Shiraz has made a big splash in international markets over the last couple decades; so much so that too much average stuff has flooded stores. Thankfully there still are ample supplies of the greatness this grape can achieve in Australia – like this one. It is quite aromatic with dark berry fruit seasoned with meaty and cocoa accents. In the mouth it is flavorful, rich and lively, with a balance of tannin and fruit to age gracefully.

 

 

2010 Two Hands “Gnarly Dudes” Shiraz Barossa Valley ($35). This is nearly as good as the Yangarra, with floral aromas, dark berries and sort of a smoky note. It is another big, rich wine but with sleek tannins and a fresh finish. Earthy spicy notes provide additional interest throughout.

 

2009 Torbreck “The Steading” Barossa Valley ($38). A classic “GSM” – grenache syrah and mourvedre (also sometimes, as in this case, called mataro) – this one is heavy on the grenache to great effect. Lots of red fruits and brown spices excite the opening then join with a rich, flavorful and firm palate that finishes with plenty of friendly tannins.

 

Blends. A winery’s multi-varietal red blend can be a fun alternative for any occasion. Instead of just the character of one variety, these give you a chance to experience the how different aromas and flavors can come together to make a whole that is better than the sum of its parts.

 

2010 Craggy Range “Te Kahu” Gimblett Gravels Vineyard ($22). This merlot dominated Bordeaux-style blend from the Hawkes Bay region of New Zealand just blew me away, especially at the price and given its origins. Deeply fruited with all sorts of plum, cherry and berry aromas and flavors, merged with mineral and spice qualities. Solid structure and medium body, while smooth tannins liven the engaging finish.

 

 

Troublemaker Blend 7 ($20). This is a fun, big fruited blend of syrah, grenache, mourvedre, zinfandel, and petite sirah from Austin Hope, one of the leading producers in Paso Robles. Notes of tobacco, vanilla and meat add further interest to this versatile wine, good for quaffing and comfortable at the table.

 

I also came across a few really friendly priced blends you will find ideal for cocktail parties, as well as large dinners, or even everyday sipping. I’m not talking huge complexity here, or even huge wines for that matter, just tasty, easy drinking enjoyment.

 

  • 2012 HandCraft “Inspiration Red” California ($13) – an eclectic, fruit forward blend of syrah, zinfandel, merlot, malbec & sangiovese

 

  • 2012 Smoking Loon “Red Loonatic” ($8) – syrah, alicante bouschet, petite sirah, zinfandel, tannat, sangiovese, touriga nacional, tempranillo, pinot noir…wow!

 

  • Spin the Bottle Red Wine ($11) – cabernet sauvignon, syrah and merlot make good companions

 

Miscellaneous Reds

 

2011 Ventisquero “Grey” Carmenere Single Block ($24). Ventisquero’s “Grey” line features all individual blocks from specific vineyards. This Carmenere hails from Block 5 of the Trinidad Vineyard in the Maipo Valley. Loads of black fruits, an earthy note and a touch of creamy oak flow through its aromas and flavors.

 

2009 Pertinace Nebbiolo ($18). It’s been fashionable for years now among wine critics to treat wine coops with disrespect. The conceit is usually that a collective of growers inevitably succumbs to the lowest common denominator, while individual producers are the only ones truly dedicated to excellence. Well, Cantina Pertinace, a cooperative of of twelve winegrowers in the region of Barbaresco, clearly proves this wrong. They produce an enviable line of Barolo, Barbaresco, Babera, Arneis and this enjoyable Nebiolo. Try this taste of the region for less than half the cost of Barolo.

 

2011 Alamos Malbec ($13). Alamos is the result of a collaboration between the great Catena family of Argentina and the great Gallo family of California. Dabs of syrah and bonarda enliven the malbec grown in the higher elevations of Mendoza. The result is

soft and fruity, easy drinking and a great value.

 

2010 Matchbook Tempranillo Dunnigan Hills ($15). Tempranillo, the grape responsible for most of Spain’s finest wines, has always been a challenge to grow successfully in California. But Matchbook seems to have figured out how to make an enjoyable, affordable wine out of it, with touches of tannat and graciano. Aged almost in a combination of American, French and Hungarian oak, this wine exhibits brown spice and cedar to compliment black and red fruits.

 

2011 Stickybeak Toscano IGT ($20). A surprising new collaboration between Australian wine importer Old Bridge Cellars and Italian vintner Alberto Antonini, this wine is a flavorful Sangiovese (with a touch of merlot and, from nearby Maremma, a bit of syrah) from the Tuscan commune of Cerreto Guidi.

 

2011 J. Lohr Estates Valdiguié Monterey ($10). This is a fun wine from a grape primarily grown in the Languedoc-Roussillon. It’s cultivated sparsely in California but J. Lohr has fashioned a grapey, interesting wine using partial carbonic maceration that simulates the drinking experience of a Beaujolais or maybe a light Pinot Noir.

 

2012 Monte Velho Red ($10). This time of year, I’m especially fond of Portuguese table wine. While Portugal is most famous for its great sweet Porto, table wine from the country has become a go-to choice for good values with authentic character.

Portuguese producer Heredade do Esporao has fashioned this excellent value from equal amounts of the indigenous grapes trincadeira, aragonez and castelao.  It’s pretty straightforward but is solid and firm, with tasty fruit.

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A CORNUCOPIA OF INTERNATIONAL WINES FOR YOUR HOLIDAY GATHERINGS, PART 3

White Wines

 

This time of year – truthfully all year long – I like to try a wide variety of wines. Certainly Chardonnay remains the most popular wine among consumers. And if you are looking for ideas for the holidays, I previously reviewed a large number of Chardonnays here.

For our purposes in this column, the focus is mostly on the so-called “aromatic whites” – Riesling, Pinot Grigio, and Sauvignon Blanc – along with a mélange of international varieties. Most of the delightful wines in this column are crisp, fruity, and fragrant. For generally reasonable prices, these wines also provide a refreshing combination of acidity and in many cases moderate alcohol – perfect for parties and the variety of foods available during the holidays.

 

Riesling. My favorite white wine, a good Riesling is enticingly aromatic with bracing acidity and typically green apple, citrus and stone fruit flavors. Most intriguing, there often is a distinctive mineral component. The wines below provide at least some sweetness, unless otherwise indicated.

 

2012 Thomas Schmitt Private Collection Spatlese ($16). Nice green apple with hints of steel and stone. Light and soft and pretty with a good balance of sweetness and acidity.

 

2012 Thomas Schmitt Private Collection Kabinet ($14). Similar to the Spatlese but lighter and less sweet; nice sipper and versatile.

 

2012 Beast “Sphinx” Wallula Vineyard Columbia Valley ($25). From the U.S., I especially enjoy Washington State Riesling these days. This one, made with grapes from a biodynamically farmed vineyard, is aromatic, flavorful and dry – and excellent.

 

2010 Brooks “Ara” Willamette Valley ($25). Another very dry wine, the Ara is nicely citrusy and sports bracing acidity.

 

Other good options:

 

  • 2012 J.Lohr Estates Bay Mist White Riesling ($10)
  • 2012 Martin & Weyrich “Allegro” Riesling ($12)
  • 2012 Fess Parker Riesling Santa Barbara County ($14)
  • 2012 Kendall-Jackson “Vintner’s Reserve” Riesling Monterey County ($13)
  • 2011 Woodbridge (by Robert Mondavi) Riesling ($8)

 

Pinot Gris/Grigio. Pinot Gris, the so-called “grey pinot,” reaches its epitome in Alsace and can be quite fine in Oregon but I found the 2011 La Crema Pinot Gris Monterey County ($20) to be impressive in its own right. Citrus, lime and honeydew present with a body of some weight and richness of texture.

 

Pinot Grigio, usually indicating the lighter Italian style, is best known among Americans. Typically, it tends to fresh citrus and melon carried in a brisk, yet easygoing frame. The following wines, listed in order of preference, all are worth trying:

 

  • 2012 Franz Keller Schwarzer Adler ($25)
  • 2011 Francis Coppola “Diamond Collection” ($16)
  • 2012 Oak Grove California ($8)
  • 2012 Pepi California ($10)
  • 2012 McManis California ($10)
  • 2011 Murphy-Goode California ($13)
  • NV Camelot California ($7)

 

Sauvignon Blanc. The brisk acidity, zesty white and green fruits (often grapefruit or gooseberry) and distinctive herbaceousness of Sauvignon Blanc enable this wine to pair with multiple foods. The 2012 Matua Valley Estate Series Paretai Marlborough ($17) was my favorite of this group for its green apple, grapefruit, citrus, and strong green herb notes. It is fairly full and nicely concentrated, yet balanced. The following also are enjoyable:

 

  • 2013 Matua Valley Sauvignon Blanc Marlborough ($12)
  • 2012 Pepi California ($10)
  • 2012 Tin Roof California ($10)
  • 2012 Oak Grove California ($8)

 

Pinot Blanc. A wine that often is mistaken for Chardonnay, Pinot Blanc shows its own charms, as with these two. The 2012 Franz Keller Schwarzer Adler ($25) reveals nice stone fruits and intriguing “wet rocks” minerality. The 2010 Brooks “Runaway White” ($15), a blend of two Oregon vineyards, has nice apple and citrus in a juicy and lively frame.

 

Blends. A winery’s multi-varietal blend also can be a fun alternative. Instead of just the character of one variety, these give you a chance to experience the how different aromas and flavors can come together to make a whole that is better than the sum of its parts. Two eminently affordable examples of this include the 2012 HandCraft “Inspiration White” ($13). This is a vibrant, aromatic blend of riesling, sauvignon blanc, viognier, moscato and pinot grigio. Even more affordable is the 2012 Smoking Loon “White Loonatic” ($8), a fruit-forward, approachable blend of viognier, chardonnay, muscat, and symphony.

 

Spain. The Rueda region in north central Spain not far from the great Ribera del Duero region has long been considered the source of Spain’s favorite white wines. Verdejo, the indigenous varietal of the region, produces wines with a nice balance of minerality and acidity. The crisp Verdejo wines of Rueda carry a hint of herbs with notes tropical and stone fruit. The 2012 Oro de Castilla Verdejo ($12) emphasizes tight citrus, lime and steely notes, while the 2012 12 Linajes Verdejo ($12) shows similar citrus but also apple, fennel and savory notes.

 

Viognier. One of three esteemed white Rhone varietals – along with Roussanne and Marsanne – Viognier can offer the richness of Chardonnay with exotic, tropical fruits. This is typically a pretty expensive wine but the 2012 McManis ($11) and 2012 Oak Grove ($8) both offer a sense of that experience for very affordable prices.

 

Other Whites. I don’t want to close without turning you on to a few fine southern European whites to add some variety to your holiday palates.

 

  • 2012 Rocca Sveva Soave Classico ($17), citrus – oranges and lemons – and stone fruit in a light but pleasing sweet/tart drink
  • 2012 Monte Velho White Alentejano ($10), this light blend of native roupeiro, antao vaz, and perrum varieties reminds me of fruit salad with touches of caramel and butterscotch
  • NV Memoro Vino Bianco D’italia ($10), intriguing blend of French and Italian grapes  – viognier, chardonnay, vermentino, and pecorino – fun for sipping
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A CORNUCOPIA OF INTERNATIONAL WINES FOR YOUR HOLIDAY GATHERINGS, PART 2

Sweet Wines

 

I love Porto, period. Yes, it’s sweet, often very sweet. And it’s red! And this time of year I just can’t resist it. There are a variety of styles, so it can be confusing trying to decide which to buy. A good place to start is with a Ruby Port, the youngest and most accessible Port. Aged three years in large vats to retain freshness, expect straightforward, grapey fruit. Fonseca Bin No. 27 ($21) – quite intense with lively red fruits and good structure – is a fine representative of the type.


Late Bottled Vintage Port is made from good wines of a single year that didn’t quite make the cut for Vintage Port. But, after aging four to six years, it is ready to drink upon release and offers a sense of why Vintage Porto is so prized by connoisseurs. The 2007 Taylor Fladgate Late Bottled Vintage Porto ($22) is notable for its full body and blackberry fruit balanced with good acidity and soft tannins.


Tawny Port is known less for power and concentration than for complexity, purity of fruit and finesse. Tawnies are blended wines and the best indicate an average age. Expect admirable balance, elegance and complexity. The Taylor Fladgate 10 Year Old Tawny Porto ($35) presents pure vibrant fruit, hints of almonds, and fine balance.

 

There also are some interesting Port-style wines being produced in California. One I enjoyed recently is the 2008 Pedroncelli Four Grapes Port ($20). While many California producers make their Port-style wine using zinfandel, this wine uses the traditional Portuguese grapes Tinta Madera, Tinta Cao, Souzao, and Touriga Nacional. A little on the rustic side, it nicely conjures the character of a Ruby Port.

 

I also am aware many people this time of year host large holiday parties and, in an effort to offer a variety of wine drinking options to appeal to all their guests, look for sweet accessible wines for uncritical drinking. Here’s where wines like those from Sequin ($12) come in handy. Sweet and “delicately bubbled,” these wines can be sipped on their own or serve as a base for wine cocktails. There is a Rose, Pinot Grigio and Moscato.

 

Speaking of Moscato, if you like the sweet but not the bubbles, Smoking Loon’s 2012 “Blue Loon” Moscato ($8) might be right for you. It’s soft, fruity but not cloying with nice aromas and flavors reminiscent of fruit salad.

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A CORNUCOPIA OF INTERNATIONAL WINES FOR YOUR HOLIDAY GATHERINGS, PART 1

 

With all its holidays – Hannukah, Christmas, Kwanzaa, New Year’s Eve (at least) – and the associated company parties, family gatherings, and sundry holiday parties, the month of December may be the biggest month of the year for wine drinking opportunities. This situation presents consumers with opportunities and challenges – obviously many opportunities to drink various wines but equally as many challenges in deciding which wines to drink. With this in mind, I have organized this column basically as a shopping list to assist you in making those decisions.

 

First Up:Bubbly

 

More than any other wine, this time of year I look to sparkling wine as my first choice – whether it’s called Champagne, Cremant, Sekt, Prosecco, Cava, Spumante, or something else – and certainly it’s the prime choice for celebrations of all types. Of course, Champagne sets the standard an NV Brut is the most widely enjoyed style.  Really good choice here is the Laurent-Perrier NV Brut ($40) Its high proportion of chardonnay (50%) makes for a lively, fresh and elegant sparkler.

From Italy, Prosecco has achieved significant popularity in recent years and the Mionetto NV Brut Treviso ($14) is a solid example – fresh, pure and fruity. Another good choice is the Piccini NV Extra Dry ($16), which, despite its designation, actually reveals a bit of residual sugar. But it is hard for me to pass up the “Metodo Classico” of Ferrari, which grows it grapes on hillside vineyards in the foothills of the Alps not far from Lake Garda and makes it bubble using the Champagne Method. Their 2006 Ferrari Perlé ($35) – 100% chardonnay and aged five years – is elegant and refined.

And how about a “Methode Traditionelle” Sekt from Germany? I heartily recommend the 2008 Raumland Blanc de Noirs Vintage Brut Cuvee Marie-Louise ($45). A great surprise, this wine shows a lot of verve and esteemed character of 100% chardonnay.

Of course, there also are several excellent sparkling options from California. One of my favorite producers these days is Letitia in the Arroyo Grande Valley. The Laetitia NV Brut Cuvee ($25) is an enticing blend of pinot noir, chardonnay and pinot blanc, while the 2009 Laetitia Brut Rosé ($30) shows the enticing fruit and lush body of its pinot noir/chardonnay blend. If price is a major consideration, the Barefoot Bubbly line of sparklers always presents good values. At $10 a bottle, whether its for a cocktail party, toasting the New Year, or mimosas for a holiday brunch, Barefoot is the right bubbly.

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TRY VERSATILE CALIFORNIA PINOT NOIR FOR THE HOLIDAYS

 

This time of year, just about every wine and food publication issues its take on what wines to drink with your holiday meals. Well, I’m no different. In this post, I focus on California Pinot Noir.

 

Pinot Noir at its best is all about expression of its source. Wine industry folks use terms like appellation and especially terroir to encapsulate the influence of all the factors – climate, soil, and humans – that contribute to the making of a wine. With Pinot Noir, these seem to be even more important than with other wines.

 

With producers identifying more appropriate growing sites (namely cooler climates with longer growing seasons that enable the grapes to ripen while retaining good acidity), matching better quality clones to particular sites, cultivating with extra care, and employing improved vinification techniques, there are countless good to outstanding wines now available for consumers.

 

There are typical characteristics attributable to the pinot noir grape and accented with the judicious use of oak: aromas and flavors centering on cherry and brown (baking) spices, earthy, mushroom notes, silky texture, and purity of fruit. In California, there are numerous appellations in a 500-mile stretch from Mendocino in the north to Santa Barbara in the south where fine Pinot Noir is made. In my recent tastings, most of them were represented and produced wines I can recommend. It remains a challenge, though, to find a California Pinot Noir with a favorable price/quality relationship. Still, my tastings did turn up some good values for those of you on a tight budget.

 

Enjoy!

 

Excellent

 2011 La Crema Russian River Valley ($40) – layers of deep fruit, vanilla, floral notes, fine purity with a solid structure and an enticing, juicy finish

 

2010 Patz & Hall Pisoni Vineyard Santa Lucia Highlands ($85) – a big, ripe wine, juicy dark berries, sleek texture, high alcohol, still balances these contradictory qualities

 

2011 Talbott Sleepy Hollow Vineyard Santa Lucia Highlands ($42) – pretty fruit, touches of earth, toasty oak, spice, lush but lively texture, lingering finish

 

2011 Patz & Hall Hyde Vineyard Carneros ($65) – complex mix of intense fruit, floral notes and spice, nice touch of lively acidity and dusty tannins

 

2010 Goldeneye Anderson Valley ($55) – deftly combines power and elegance, vibrant fruit with firm tannins and earthy notes

 

2011 Guarachi Family Sonoma Cost ($65) – bursting with pure cherry fruit offset with toasty oak

 

Very Good

 

2012 La Crema Sonoma Coast ($25) – concentrated and focused, nicely integrated red fruits, floral and licorice notes supple texture

 

2012 Patz & Hall Sonoma Coast ($46) – tart red fruits, earth tones, touches of cola and toast lush texture

 

2010 Landmark Grand Detour Sonoma Coast ($35) – bursting with dark fruit, floral and herbal notes, toast, and a touch of anise, vibrant and balanced

 

2011 Davis Bynum Jane’s Vineyard Russian River Valley ($40) – layers of sweet black cherry and tart red plum, quite spicy, good acidity, and a full, sleek mouthfeel

2010 Alta Maria Santa Maria Valley ($28) – sweet, ripe fruit with floral notes, a hint of cocoa and an appealing freshness

 

2011 Cambria Bench Break Santa Maria Valley ($34) – red fruit with forest and floral notes, noticeable spice, big body and structure but silky texture

 

2011 Laetitia Resrve du Domaine Arroyo Grande Valley ($40) – pure red fruits, lively acidity, hints of oak and earth add intrigue

 

2011 Talbott “Logan” Sleepy Hollow Vineyard Santa Lucia Highlands ($25) – juicy, upfront red fruit, appealing spice with lush, lively texture

 

2011 Frank Family Carneros ($35) – deep, ripe black cherry with light oak and spice notes, fills out nicely, silky texture but firming acidity

 

2011 Byron Santa Maria Valley ($29) – very spicy with pretty fruit and subtle mushroom notes, supple and expressive, yet good structure and tasty

 

2011 J. Lohr Fog’s Reach Vineyard Arroyo Seco ($35) – fresh plum and cherry with herbs, anise and earthy nuances, firm acidity, spicy finish

 

2012 Artesa Carneros ($25) – ripe and bright red fruits, floral notes, toasty oak and a hint of spice come together nicely

 

2010 Clos du Val Carneros ($30) – made in Clos du Val’s classic, elegant style with pleasing red liqueur fruit, a sharp focus and a welcoming texture

 

2011 Rodney Strong Estate Russian River Valley ($25) – light but pretty and vibrant red fruit with hints of spice, mint and oak, finishing smooth and silky

 

2011 MacMurray Russian River Valley ($27) – straightforward red fruit character with a soft but refreshing palate

 

Good

 

2011 Talbott Kali Hart ($21) – forward black cherry fruit, cinnamon accent, bright mouthfeel, and refreshing finish

2011 Carmel Road Arroyo Seco ($22) – earth and mushroom dominate fresh red fruit, touches of sweet oak and spice add interest

2012 Laetitia Estate Arroyo Grande Valley ($25) – an elegant vibrant rendition of the property’s fine quality fruit

 

2011 La Crema Monterey ($23) – lighter red cherry notes with touches of licorice and mushroom

 

2011 Cambria Julia’s Santa Maria ($25) – pleasantly juicy with nice plum fruit and spice lifted with good acidity

 

2012 McManis California ($11) – smooth, easy-drinking with cherry-vanilla layers from start to finish, a really excellent value

 

2011 Garnet Monterey ($15) – dark red and plum fruit, earthy notes, velvety texture, a very good value

 

2011 MacMurray Central Coast ($23) – light but tasty fruit with strong spice and a soft texture

 

2011 J. Lohr Falcon’s Perch Monterey County ($17) – simple and light but good, sweet fruit

 

2012 Murphy Goode California ($15) – basic, tasty cherry with a hint of smoke

 

 

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NEW BREWS FOR THE HOLIDAY SEASON

Three breweries. Ten beers. Tons of fla,vor. Breweries everywhere are coming out with their seasonal and holiday brews to warm your cockles (look it up). Below is just a fraction of what’s available but each is guaranteed to please. Happy holidays!

 

Samuel Adams

 

 

Ruby Mild. The company says this limited release is inspired by the English mild ales popular in the 1800s. Its ruby color and prominent malty aroma comes from seven malts, including traditional English malts like Marris Otter and its light citrusy notes are attributable to East Kent Golding hops. There also are intriguing clove and brown butter elements in the nose. This pleasant easy drinking brew (5.6 ABV, 20 IBU) sports a light sour cherry flavor, with malty and chalky notes, finishing with a nice hoppy lift. An ideal accompaniment to holiday meals.

 

 

 

Fat Jack Double Pumpkin Ale. With more than 28 pounds of pumpkin per barrel, accented with more of those East Kent Golding hops and malts including rye Special B and smoked malt, this selection from the Small Batch catalogue actually does show classic pumpkin pie spices like cinnamon, nutmeg and allspice. In the mouth, roasted and smoked malts deliver hints of molasses and caramel and pretty high alcohol (8.5 ABV 25 IBU) but still with a smooth mouth feel. Obviously perfect for Thanksgiving.

 

 

Tetravis. A new addition to the Barrel Room Collection, Tetravis is modeled after a Belgian-style Quadrupel – blended, aged, and cask conditioned. While brewed with low bitterness Hallertau Mittelfrueh noble hops and Special B, Carafa 1, and Munich malts, it gets its unique character from blending in a special Belgian-style sour ale they call “Kosmic Mother Funk” that is a blend of Brettanomyces yeast and bacteria aged in Hungarian barrels for a year (and is blended into each Barrel Room Collection beer in varying levels). This one also is bottle conditioned with Champagne yeast. All this results in a heady brew that variously exhibits fruitcake, plum, currant, caramel, sour cherry, earth, molasses, raisin, fig, clove, and spice! With all this complexity and high alcohol (10.2 ABV, 18 IBU), this one is best with dessert or by itself after dinner.

 

Deschutes


Hop Trip Fresh Hop Pale Ale. “Fresh hop” means the Deschutes team brings just harvested hops from the fields of nearby Salem to the brewery in Bend within four hours of picking. Those include Salmon Safe Nugget, Centennial, and Fresh Crystal hops that are balanced with NW Pale, Extra Special, Cara-Munich, and Carapils malts. Refreshing citrus, pine and resin notes meld with grapefruit, spice, caramel, and tropical notes. Even at a friendly 5.3 ABV and 38 IBU, it delivers solid, mouthfilling, citrusy and spicy flavors nicely balanced with malty character.

 

 

Jubelale. A festive winter warmer ale, Jubelale, now in its 26th year, actually is the first brew ever bottled by Deschutes. With six types of hops and five types of malts, I found this impressively flavorful and complex. It opened with roasted coffee and chestnut (or was it chicory?) aromas that carried into the mouth. That palate carried its 6.7 ABV well and showed excellent depth, offering mocha and malt character, with a sharp hoppy (70 IBU) lift in the finish.

 

 

Chasin’ Freshies Fresh Hop IPA. Another fresh hop beer, this one comes from the Bond Street Series (their seasonal special release program). In contrast to Hop Trip, it is made with newly harvested Bravo and Amarillo hops (note: last year’s version emphasized Cascade hops) and at 65 IBU, nearly three-fourths more IBU. These are complimented with Pilsner Malt and Flaked Oats
. And it sure is fresh. There is a lot of grapefruit, fairly high alcohol (7.2 ABV), but also an earthy note and an intriguing suggestion of green grass.

 

The next two beers, like Jubelale, are best suited with dessert or after dinner. They also are capable of aging for up to a year.

 

Black Butte Porter XXV. This 25th Birthday Reserve of Deschutes’ flagship  beer uses cocoa nibs and roasted coffee from local producers. A final aging in whiskey casks imparts intensity and complexity. This well structured drink has so much going on I picked up layers of chocolate, coffee, anise and dried fruit – fig, currant, berry, plum, cherry, and date. And it packs quite a punch with 11.3 ABV and 65 IBU.

 

 

 

Abyss 2013 Reserve Imperial Stout. The eighth vintage of this extreme stout is a powerhouse – note its 11.0 ABV and 70 IBU. It is made with licorice and blackstrap molasses, vanilla bean and cherry bark all aged in bourbon, pinot noir and Oregon oak barrels. What you get out of all this is a concoction that offers hints of molasses, licorice, chocolate, and caramel in a frame of great depth and complexity.

 

 

Oskar Blues

 

Old Chub. A really fascinating Scottish strong ale, its generous amounts of malted barley and specialty grains, with a dash of beechwood-smoked malt result in a full flavored brew – also evidenced by it 8% ABV and 60 IBU. Earthy aromas of mocha, date, caramel, and toasty brown sugar are followed by flavors of roasted grains, sweet malt, caramel raisin, cocoa, blueberry, mocha, and spice. Whew!

 

 

Ten Fidy Imperial Stout. And then there is this, an impressive stout, large scaled in every way (10.5 ABV 98 IBU). It is strong and full and complex but not heavy. Start with an opening blast of resin, molasses, roasted barley, oat, chocolate, caramel, and coffee balanced with strong hoppy character. In the mouth there is more of the same but you will immediately notice a roasted malt flavor (likely from the two-row malt and chocolate malt) finishing with a nice bitter note that actually seems understated given its high IBU.

 

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RIDGE LYTTON SPRINGS, THE EPITOME OF ZINFANDEL

FROM MY CELLAR:

 

Zinfandel is a curiously underappreciated variety. Forty years after its renaissance I still find myself having to explain to family, friends and acquaintances what it is, let alone just how great it can be. Even among my wine loving associates I am one of the few to list it among my favorite varieties.

 

So, I have made it part of my mission as a wine writer to sing its praises and have done so for all of the twenty years I have been writing about wine. I recently tasted more examples of what the grape can produce in California. I have a post on the website reviewing some impressive Zinfandel wines I tasted recently. In this post, I turn you on to the pleasures of the 2004 Ridge Vineyards “Lytton Springs” ($33 upon release in 2006).

 

It is worth noting that although the wine is 79% Zinfandel, 18% Petite Sirah, and 3% Carignane, the label focuses the vineyard. This is a common practice at Ridge, as CEO/Winemaker Paul Draper (who has been at Ridge over fifty years and is recognized as one of the world’s great winemakers) is known for his emphasis on site-specific wines. And Lytton Springs is not just a great zinfandel vineyard; it has been identified as one of the great vineyards in the world. We shouldn’t be surprised it is located in the Dry Creek Valley, which is well known as one of the most hospitable places to grow zinfandel.

Lytton Springs lies just north and west of Healdsburg on benchland and rolling hills. It benefits from foggy mornings followed by by warm, sunny afternoons and cool evenings. This and the not particularly fertile gravelly clay soils ensure that the grapes ripen slowly and achieve a balance that often proves elusive in other zinfandel vineyards.

 

Ridge had purchased Lytton Springs grapes beginning in 1972; then over the years took opportunities to buy various blocks until by 1995 they owned the complete estate including the winery. Sustainable and organic practices are followed in the vineyard and the winery. For instance, the new winery emphasizes energy conservation, solar energy, and environmentally sustainable construction materials.

 

In the vineyard, Lytton Springs supports 100 plus-year-old zinfandel vines planted in a “field blend” with petite sirah, carignane, mataro (also known as mourvèdre), and grenache. Draper’s and Ridge Vice President of Winemaking-Lytton Springs John Olney’s respect for the site is evident in the sustainable farming practices and moving it toward organic certification. This respect also means they maintain the field blend and focus on harvesting the grapes at optimal ripeness (too many wineries today harvest overripe grapes) to achieve wines that balance fruit and soil characteristics with manageable tannins and alcohol. Although Zinfandel can reach extremely high alcohol, this 2004 wine came in at an elevated but reasonable 14.5%.

 

The 2004 Lytton Springs is a beacon of what the zinfandel grape can achieve when grown in the right place and crafted by the right hands. Each variety and each lot were fermented separately with the natural yeast and the wine was allowed to undergo natural malolactic fermentation. After light egg white fining, it was aged on the lees and spent thirteen months in air-dried American oak.

Even at nine years of age the wine was still fresh and vibrant when I tasted it. Its aromas opened with pure brambly blackberry, accented with caramelized wood notes and hints of stone, and finished with a whiff of black pepper. Its beautiful, sweet tasting fruit was delivered in an excellently firm structure and a seamless texture that allowed the wine to slide deftly across my palate. The wine finished full and rich, with still some tannin. It easily could have kept for a few more years. After time in the glass, hints of black licorice emerged in the nose and especially the mouth.

 

I have been drinking Lytton Springs since the 1970’s (and every vintage since 1990) and the great balance of varietal fruit and terroir this 2004 delivered in an elegant, yet concentrated wine makes this one of my favorite Lytton Springs.

 

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GREAT AMERICAN BEER FESTIVAL CONTINUES TO IMPRESS AFTER 31 YEARS

 

Cover Photo © Brewers Association

 

The 27th Great American Beer Festival (GABF), held October 10-12 at the Colorado Convention Center, stands as a testament to the intrinsic appeal of craft brewed beer … and to the vision and hard work of the people at the Brewers Association (which organizes it) and to the craft brewers that have proliferated across the country in recent years.

 

rich mauro the peoples palate
scenes from GABF

While the rest of the American economy is at best slowly recovering, the craft beer world keeps expanding at amazing levels of growth. The Brewers Association, the not-for-profit trade association, which represents the majority of U.S. breweries, announced that during the first six months of 2013, American craft beer dollar sales and volume were up 15 percent and 13 percent, respectively. Over the same period last year, dollar sales jumped 14 percent and volume increased 12 percent. During the first half of 2013, approximately 7.3 million barrels of beer were sold by small and independent1 craft brewers, up from 6.4 million barrels over the first half of 2012.

 

According to the Brewers Association, there were 2,538 breweries operating in the U.S. as of June 30, 2013, an increase of 446 breweries since June 2012 and more than at any time since the 1870s. The Brewers Association also lists an additional 1,605 breweries (!) in planning at the year’s midpoint, compared to 1,252 a year ago. As of June 30, 2013, the count of craft breweries was at 2,483, showing that 98 percent of U.S. brewers are craft brewers. Craft brewers currently employ an estimated 108,440 full-time and part-time workers, many of which are manufacturing jobs, contributing significantly to the U.S. economy.

Not surprisingly, the GABF seems to get more popular every year, this year selling out in just 20 minutes during the public ticket sale (45 minutes last year). The GABF remains the largest commercial beer competition in the world. Here are some stats to make the point:

 

Festival Facts

  • 624 breweries (578 last year) served 3,124 beers (over 400 more than last year) and the biggest selection of American beers ever served), to 49,000 attendees (including ticketed attendees, brewers, judges, volunteers and journalists).
  • The 84 beer categories covered 138 different beer styles.
  • Winners were chosen from 4,809 entries from 745 breweries, from 49 states, plus Washington, D.C.
  • The top entered categories were (theoretically an indication of consumer interest):
  • American-Style India Pale Ale, 252 Entries (the most entered category for thirteen years running)
  • Imperial India Pale Ale, 149 entries
  • Herb and Spice Beer, 134 entries
  • American-Style Pale Ale, 124 entries
  • American-Style Strong Pale Ale, 120 entries
  • French & Belgian-Style Saison, 119 Entries
  • Wood and Barrel-Aged Strong Beer, 117 entries


Festival Sustainability

I’m also glad the GABF has continued its sustainability program and actually has worked to grow it. They have expanded their partner relationships and volunteers to increase the percent of material diverted from the landfill (from 70% to a goal of 80%). The diversion rate increased by 8% and total material recycled and composted increased 22%.

 

Program components included:

  • Disposable items at GABF were recyclable or compostable. No Styrofoam!
  • All glass and plastic bottles, cans, paper and cardboard were recycled (with a goal of diverting 100% of glass).
  • Plastic beer glasses were reusable.
  • Bulk condiments were used at concession areas.
  • Trained educators helped attendees put waste in the appropriate containers.
  • Attendees were urged to offset their carbon footprint to and from the festival by using a CO2 emissions calculation tool and offsetting the carbon through the Colorado Carbon Fund.
  • GABF has made donations to the Colorado Carbon Fund to offset their carbon footprint.
  • Hybrid taxis were available after each session.
  • House lights were kept at 50% during the show.

 

Colorado’s Winners!

 

The GABF is both a public/member festival and a privately judged competition. And once again Colorado was well represented among the awards. By my count, 35 Colorado breweries won 43 awards, all increases from last year. Only California, with 52 awards, won more. The Colorado winners are listed below.

 

  • American-Style Wheat Beer, Bronze: Super 77 Wheat, Wiley Roots Brewing, Greeley
  • Fruit Beer, Gold: Golden Knot – Chardonnay, Blue Moon Brewing, Denver
  • Fruit Wheat Beer, Gold: Peachy Peach, Pagosa Brewing & Grill, Pagosa Springs & Bronze: Lilikoi Kepolo, Avery Brewing, Boulder
  • Field or Pumpkin Beer, Gold: Elektrick Cukumbahh, Trinity Brewing, Colorado Springs
  • Herb and Spice Beer, 
Silver: Chai Milk Stout, Yak & Yeti Restaurant & Brewpub, Arvada
  • Chocolate Beer, Gold: Chocolate Oak Aged Yeti Imperial Stout, Great Divide, Denver
  • Specialty Honey Beer, Bronze: West Bound Braggot, Twisted Pine Brewing, Boulder
  • Gluten-Free Beer, Bronze: Gluten-Free Brown Ale, New Planet Beer, Boulder
  • American-Style Brett, Bronze: HopSavant, Crooked Stave Artisan Beer Project, Denver
  • Kellerbier or Zwickelbier, Gold: Keller Pils, Prost Brewing, Denver
  • Smoke Beer, Gold: Second Hand Smoke, SandLot, Denver
  • Bohemian-Style Pilsner, 
Silver: Czech Pilsner, Gordon Biersch Brewery Restaurant, Broomfield
  • Dortmunder or German-Style Oktoberfest, Gold: Move Back, SandLot, Denver
  • European-Style Dunkel, Gold: Munich Dunkel, Carver Brewing, Durango & Bronze: The Fearless Youth, Grimm Brothers Brewhouse, Loveland
  • Bock, 
Bronze: Goat Rancher, SandLot, Denver
  • English-Style Summer Ale, Gold: True Blonde Ale, Ska Brewing, Durango,
  • Silver: Hanging Lake, Glenwood Canyon Brewing, Glenwood Springs
  • Classic English-Style Pale Ale, Gold: 5 Barrel Pale Ale, Odell Brewing Co., Fort Collins & Silver: Extra Pale Summer Ale, Dry Dock Brewing Aurora
  • English-Style India Pale Ale, 
Bronze: Enterprise IPA, Dry Dock Brewing, Aurora
  • International-Style Pale Ale, Bronze: IPL, AC Golden, Golden
  • American-Style Pale Ale, Silver: Featherweight Pale, Cannonball Creek Brewing, Golden
  • English-Style Mild Ale, Gold: S.S. Minnow Mild, Dry Dock Brewing, Aurora,
  • Ordinary or Special Bitter, Gold: Sawtooth Ale, Left Hand Brewing, Longmont &
  • Silver: HMS Victory Amber, Dry Dock Brewing, Aurora
  • Scottish-Style Ale, 
Bronze: Redhawk Ale, Rockyard Brewing, Castle Rock
  • Irish-Style Red Ale, 
Silver: Colorado Boy Irish Ale, Colorado Boy Brewing, Ridgway & Bronze: Ragtop Red, Rock Bottom Brewery, Broomfield
  • English-Style Brown Ale, Gold: Bandit Brown, City Star Brewing, Berthoud & 
Bronze: Longboard Brown, Rock Bottom Brewery, Broomfield
  • German-Style Altbier, Bronze: Echo Amber, Echo Brewing, Frederick
  • South German-Style Hefeweizen, Gold: Big Horn Hefeweizen, CB and Potts Restaurant and Brewery, Highlands Ranch
  • German-Style Wheat Ale, Gold: Slam Dunkel, Steamworks Brewing, Durango
  • Robust Porter, Gold: Moonlight Porter, Rock Bottom Brewery, Broomfield
  • Foreign-Style Stout, Gold: Fade to Black Volume 1, Left Hand Brewing, Longmont
  • American-Style Stout, Silver: Battlecat Stout, Cannonball Creek Brewing, Golden
  • Sweet Stout or Cream Stout, Gold: Milk Stout, Left Hand Brewing, Longmont
  • Imperial Stout, Bronze: Hammer and Sickle, Renegade Brewing, Denver
  • Scotch Ale, Gold: Wee Heavy, Dry Dock Brewing, Aurora
  • Old Ale or Strong Ale, Bronze: Mule Kick, City Star Brewing, Berthoud
  • Barley Wine-Style Ale, 
Bronze: Release the Hounds Barley Wine, Bull & Bush Brewery, Denver

 

Special kudos goes to Colorado’s Left Hand Brewing, who tied for most gold medals won (three) with California’s Firestone Walker Brewing.

 

And it doesn’t end there! Colorado breweries won two of the three medals in the Pro-Am competition, which pairs amateur brewers with professional brewers who scale up the award-winning homebrew recipes. The Colorado medal winners, including the winning professional brewers and American Homebrewers Association (AHA) member homebrewers are:

 

  • Silver: Charlie’s Brown, New Belgium Brewing, 
Brewmaster: Peter Bouckaert/Grady Hull, and AHA member Mike Formisan
  • Bronze: Oatmeal Stout, Upslope Brewing, 
Brewmaster: Alex Violette, and AHA member Derek Ordway

 

Colorado breweries won two of the eight “Brewery and Brewer of the Year” Awards:

 

  • Brewpub Group and Brewpub Group Brewer of the Year: Rock Bottom Brewery, Broomfield, Team Rock Bottom
  • Large Brewing Company and Large Brewing Company Brewer of the Year: SandLot, Denver, John, Tom, Bill & Addison

 

And last but not least, Wheat Ridge’s Brewery Rickoli and owner Rick Abitbol were selected for the Samuel Adams 2013 “Brewing and Business Experienceship,” award by the company’s “Brewing the American Dream” program. Over the coming year, Arbitol and Rickoli will benefit from this mentoring opportunity offered as part of the company’s ongoing small business microlending and coaching program, which founder Jim Koch started in 2008. By the way, this is a really cool program by craft brewing’s largest brewer to support the smaller players in the industry. How many other large companies actively promote the success of smaller “competitors” in their industry?

 

Farm to Table Pavilion

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

I have been pleased to see craft brewers in recent years put more effort into making beers that are best drunk with food. The Farm-to-Table Pavilion presented a fine opportunity to discover how much local foods rendered by skilled chefs have in common with craft beer from small and independent breweries. This innovative event has quickly become a highlight of the GABF.

Colorado chefs Kelly Whitaker of Basta Pizzeria (Boulder), Alex Seidel of Fruition (Denver), Drew Hardin of Lola (Denver), Kelly Liken of Restaurant Kelly Liken (Vail), Kyle Mendenhall of The Kitchen (Denver), Lon Symensma of ChoLon Bistro (Denver), and Sean Clark of  El Moro (Durango) all clearly were having a great time serving their amazing food with great beers (special releases available only in the pavilion and not in the festival hall) from Great Divide, CH Evans, Real Ale, Rahr and Sons, Cigar City, Big Sky, The Bruery, Port City, Surly, Victory, Redrock, and Logsdon Organic.

And believe it or not, what I have covered here represents only a fraction of all the activities at the GABF.  I can’t wait to see what they come up with for next year.