SERVING UP THE COLORADO LIFESTYLE
Vol. 3, No. 3 March-April 2018
SPIRIT WARRIOR
VETERAN GETS CRAFTY IN CIVILIAN LIFE
ICE RACING
RIPPIN’ AND DRIFTIN’ ON GEORGETOWN LAKE
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QUIRKY MUSEUMS
UPTOWN 19th & Logan
70 Colorado Craa Beers
BALLPARK 1920 Blake Street
100 Colorado Spirits
70 Colorado Beers
100 Colorado Spirits
American Alpine Fare
Two Denver Locations
BALLPARK - 1920 Blake Street UPTOWN - 19th & Logan www.tapfourteen.com www.tapfourteen.com
&
LIBATIONS BEYOND
What’s your favorite Colorado brewery taproom?
We were kicking around brewery experiences over lunch recently and decided to share a few thoughts from our staff. Like all of our readers, our staff enjoys Colorado in different ways and with different views. The following are a few examples. Paul Johnson, publisher Elevation Beer Co. - It’s hard to beat drinking great beers in a small mountain town with a cozy atmosphere and cool people. Angie Flachman, Performing Arts publisher Front Range Brewery in Lafayette offers the perfect combo of friendly staff, great beer and tasty food. Sharing a flight of beer and an appetizer is a delightful way to spend a Saturday afternoon. Joe Ross, editor Pushed up against the foothills, Golden City Brewing’s backyard taproom can’t be beat on a warm afternoon. It’s a great place to have a beer with friends and listen to some bluegrass. Tod Cavey, sales director Dry Dock Brewing’s atmosphere is always light and fun. It’s a great place to stop in and throw back an Apricot Blonde. Neill Pieper, marketing and digital Down in Ridgway, Colorado Boy Pub and Brewery is the perfect stop after a day out in the San Juan’s. Clean, classic brews served up in a tiny taproom - craft to its core! Dylan Hochstedler, editorial assistant I am currently enjoying the taproom at Call to Arms Brewing Co. They brew terrific beers of all styles and their whole staff is helpful and friendly. With the option to order food from neighboring restaurant Mas Kaos, you can’t go wrong. Alix Holmes, intern Comrade Brewing is my one-stop spot for delicious beer (the Mile High Nuggz and Superpower IPA never disappoint) and friendly staff. Any brewery I can enjoy a game of scrabble with friends and bring my fur-baby is going right to the top of my list. Share your favorite stop to enjoy a Colorado craft brew. Drop us a note at joe@thirstcolorado.com facebook.com/thirstcolorado twitter.com/thirstcolorado @thirstcolorado
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ADVISORY BOARD Jean Ditslear Owner, 300 Suns Brewing Bess Dougherty Head Brewer, Grateful Gnome Sandwich Shoppe and Brewery Sean Smiley State 38 Distilling
Kimberly Naslund Owner, Dancing Pines Distillery Alan Laws Owner, Laws Whiskey House Charlie Sturdavant Owner, Golden City Brewery
Publisher Paul Johnson paul@thirstcolorado.com Associate Publisher & Editor Joe Ross joe@thirstcolorado.com Vice President of Sales Tod Cavey tod@thirstcolorado.com Design & Layout Michele Garner, Stacey Krull, Sandy Birkey President & Founder Wilbur E. Flachman Marketing & Digital Neill Pieper Editorial Assistant Dylan Hochstedler Editorial Intern Alix Homes Contributors Mary Anderson, John Garvey, Steve Graham, Kyle Kirves, Christopher Medved, Steve Nelson, Eric Peterson, Dionne Roberts, Gabe Toth, Angie Wright For advertising and editorial information, please contact Joe Ross at 303.428.9529 Ext. 227 or email joe@thirstcolorado.com Proud member of Brewers Association and the Colorado Brewers Guild Thirst Colorado is produced by The Publishing House, a division of Colorado Word Works, Inc. The Publishing House also produces Colorado’s Performing Arts Publications, serving arts venues along the Front Range. 7380 Lowell Blvd., Westminster, Colorado 80030 303.428.9529
Drink up life in large amounts, but restrict your alcohol consumption. We do not endorse or support excessive drinking. Thirst Colorado is published six times a year by The Publishing House, 7380 Lowell Blvd., Westminster, CO 80030. © The Publishing House, 2018. All rights reserved. Printed in the U.S.A. Except where noted, the content of Thirst Colorado is the property of the magazine and should only be reprinted with permission. Thirst Colorado is not responsible for false or misleading claims made in advertising or editorial materials published herein.
Ryan Crisman and Chris Cunningham Long Table Brewing Company
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THIRST COLORADO | March-April 2018 INTERSECTIONS
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14 18 Product Spotlight Strange Brews
Try a little spice in your life
Bust out the door with this gear made to explore
22 Destinations Known
Enthusiasts share their favorite winter slopes
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28 Untapped
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Spring into action with events from the calendar
36 Prime Pairings
Tasty treats to prepare in your kitchen
40 Brewers’ Favorites What the beer-makers are drinking
42 Art of Brewing 46 Characters of the Craft
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Embracing your inner Ska
Learn more about proponents of the craft scene
50
Tales from the Lying Log Were we truly lost in the backcountry?
On the cover: Steamworks Brewing Co.’s spiced-up ale, Prescribed Burn, is making waves. Photo: Angie Wright Our Gang 4 Wheelers love ice racing on Georgetown Lake. Photo: Steve Nelson
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52 Breweries, cideries and distilleries galore Find great drinks wherever you end up in this state
ADVENTURES
8 Spikes & Ice
Drifting cars and four-wheelers on lake ice
March-April 2018
Beer Pilgrimage
Road trip west to Utah for great views and brews
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Spontaneity
32 Venture Out
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The Journey
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Denver brewery taps into something wild
Head distiller’s journey from duty to passion
20 Taste of Mexico 6 ThirstColorado.com
24
Lone Tree restaurant serves up traditional Mexican fare
Small-town snowboard manufacturer goes big
Unusual Museums Explore these quirky Colorado collections
OUR GANG GEARS DOWN ON GEORGETOWN LAKE By The Thirst Colorado Team
The Our Gang 4 Wheelers at Georgetown Lake have some serious, spike-tired participants, but the events are open to less serious drivers as well. Photos: Steve Nelson
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o heck with sliding around Colorado’s roads on icy, cold days. What if you had the chance to rock and roll in your ride on unsanded, solid ice surfaces? Welcome to Our Gang 4 Wheelers, a band of ice racing fanatics who spend their weekends ripping around Georgetown Lake in the I-70 Corridor. Lisa Lannerd’s dad started ice racing in the early 1970s. It didn’t take long for Lisa, the current president of Our Gang 4 Wheelers, to follow in his footsteps. She started driving on the ice “as soon as I got my beginner’s permit.” A variety of Jeeps represent the majority of the racing competitions. “Jeeps are the most popular, especially flat fenders,” Lannerd said. Other categories include street legal and cheaters classes. The street legal classes include studded treads and regular old tires that most people use on Colorado roads. Anyone can show up with a four-wheel
Photos: ????????????????
drive or front-wheel drive vehicle, show a valid driver’s license, pay a $20 fee and have some fun. The cheaters class takes to the ice with one and one-half inch bolts sharpened to a point, sticking through their tire treads. Lookout, Mad Max. Mother Nature dictates what type of season the ice racers will experience. Normally, up to 300 people will compete during a year, or roughly 100 per event held on three different weekends in January, February and March. This year, the season was cut short because of warm temperatures. The ice needs to be about 12 inches and frozen solid. This year’s warm weather forced
organizers to exercise caution because “the quality is terrible.” For those who can’t wait to experience the next round of ice racing in Georgetown, the wait shouldn’t be too long, Lannerd said. It’s been at least 42 years since a season has been canceled for lack of ice. Check the Our Gang 4 Wheelers website, ourgangiceracing.com, to get more information about future competitions. Those who want to watch the zany spinouts can show up and check it out for free. Be sure to dress warm. Georgetown has its fair share of wind to go with the cold temperatures.
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SPONTANEITY RULES THE DAY ON BROADWAY By Joe Ross
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hat’s the recipe for spontaneity? The folks at Black Project Spontaneous & Wild Ales have an idea, and it involves their fermentation process. In traditional brewing, immense pride is taken in being able to create the same product time after time. But the folks at Black Project have thrown that notion to the wind with their coolship brewing process. The process allows bacterias and yeast blowing around in the air to influence their beers. The coolship, which is a short, opentop fermentation tank, allows the Front Range winds to influence the beer as it cools. The process is similar to the practice
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of beer-making prior to the 19th century, said James Howat, co-owner at the South Broadway brewery. “It’s essentially a traditional way of catching wild yeast,” Howat said. He and his wife Sarah first opened the brewery as Former Future Brewing in 2014. After producing a variety of ales, they narrowed down their approach to brewing sour ales in 2016 when they rebranded as Black Project Spontaneous & Wild Ales. Unlike most breweries that offer several styles of beer, Black Project’s focus on sours allows time for the wild yeast and bacteria to work their magic during initial fermentation, and then in barrels. Various fruits are used to
enhance flavors in the base beer. The latest release that James spoke of was a twin-pack featuring a Flanders, red-style base beer with a mix of 75 percent plums to 25 percent blackcurrant in the first bottle. The fruit percentages were reversed in the second bottle for two distinct tastes. The Howats have chosen to distribute through a bottle-release lottery via their website. They switched to this method when the neighbors got tired of having people lined up around the block, clamoring for special bottles that were sold at the brewery. Yes, Black Project’s spontaneously fermented beers have generated the kind of buzz that people line up for.
However, one doesn’t have to win the lottery to taste the fruits of Black Project’s labor. Visitors can stop in (1290 S. Broadway) and try up to five brews on tap. Like many taprooms, games and reading materials are available for entertainment while hanging out with friends. Even though the brewers take their mission seriously, they also understand that consumers stopping in for quality libations need to unwind a bit. A Saturday afternoon visit might turn up two grown men duking it out on the miniature set of Rock ‘Em Sock ‘Em Robots. Other patrons might be yucking it up over a game of Cards Against Humanity or Cribbage. The tall ceilings with exposed beams help create a spacious feeling in the relatively small South Broadway space that was – like
many area businesses – formerly occupied in part by an antiques store. A sign-in book near the front entrance is open for those inspired by their visit. “Delicious,” was how Jeff and Karen from Santa Fe described their experience. Tim and Kate from St. Louis said, “We loved everything about the place.” That “place,” and the overall message of quality-only sours are very black-and-white concepts. What’s not black and white are the beers, which change with nearly every gust of wind that blows down from the foothills.
“IT’S ESSENTIALLY A TRADITIONAL WAY OF CATCHING WILD YEAST.”
Left: Joshua Safer pulls a nail to sample a beer that’s been aging for three years. Below: Dreamland, Shadow Factory and Jumpseat are in the queue for thirsty customers at Black Project. Photos: Neill Pieper
March-April 2018
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STRANGE BREWS
BURNING SENSATION
Spicy German brew a crowd-pleaser in Durango By Steve Graham
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hen you live 20 miles from the New Mexico border, you put Hatch Green Chiles in everything. Even your German beer. After experimenting with a variety of chiles in every style of beer, Steamworks Brewing Company settled on Prescribed Burn, a light German ale conditioned with roasted habanero and poblano peppers, and those famous Hatch chiles. And it’s not just a seasonal gimmick. It’s a popular year-round offering. Steamworks may be recognized on the Front Range for the Colorado Kolsch and its trademark state flag label. But at the roomy and family-friendly Steamworks brewpub in Durango, the Prescribed Burn is a top draw. “Their Prescribed Burn is everything I hoped for in a chili beer,” wrote a Michigan fan in one of many Yelp reviews that highlight the chili beer. “The Prescribed Burn beer had the heat of habenero and the flavor of poblano — both worked very well together and gave the beer quite a finish,” wrote another fan from Colorado Springs. Head Brewer Ken Martin has been at Steamworks for 14 years, and enjoys the Colorado lifestyle. “You’ve got quick access to a lot of fun stuff,” he said. “It’s a good place to work and a good place to be.”
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Photos: Angie Wright
He also enjoys meeting the steady flow of southwestern tourists, who want to try some Colorado craft and get their chile fix — often at the same time. “It’s kind of one of the things that the pub is known for now,” Martin said. “We get a lot of folks from New Mexico and Texas, and they ask for (Prescribed Burn) by name, repeatedly.” He roasts his own habanero and poblano chilis, and purees them with roasted Hatch chiles imported from New Mexico. He has added the mix to many of his finished brews, and lets the blend steep for four or five days. “We used to do it a keg at a time,” he said. “We would just add a mesh bag of chiles to any kind of light beer.” He said he preferred the chiles in a red ale or an amber, as the sweetness slightly offsets the heat. However, regular customers just kept asking for the light German ale with the chiles, so it became a consistent offering. He also chose to keep it flowing on a dedicated tap line because the spice lingers in the line and flavors any other beer he might try to tap. Each barrel of Prescribed Burn is conditioned with a pound each of poblano and hatch chiles, and half a pound of habanero peppers. Martin admits the resulting spicy brew is not for everyone. He once sent it out for a beer contest, and the consensus was that it was way too spicy. On the other hand, Martin has tried to make a milder recipe, and his brewpub customers were not pleased, so he was forced to ramp back up the scoville units. “People came to expect it after a while,” he said. “It kind of defines some of the culture around here and what people are into.” Steve Graham is a freelance writer and former newspaper editor who likes taking his two young boys biking, hiking and brewery-hopping in northern Colorado.
Prescribed Burn Style: German Chili Ale Brewery: Steamworks Brewery Location: Durango ABV: 4.7 IBU: 24
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©ednorog13/AdobeStock.com
MIKE GIRARD SHINING BRIGHT AT 3 HUNDRED DAYS DISTILLING AFTER LONG, DANGEROUS ROAD By Dylan Hochstedler
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etired 1st Sgt. Mike Girard owns and operates a distillery in Monument, but his interest in moonshine was sparked years ago in Afghanistan. Originally from small-town Montana, Girard joined the U.S. Army right after high school. He spent nine years in the infantry before he decided to get into explosive ordnance disposal, commonly known as EOD. “It takes a special breed to want to defuse bombs,” Girard said, after explaining that EOD work is voluntary among all branches of the military. “I felt more in control in situations with an improvised explosive device than I did with people shooting at me,” explained the owner of 3 Hundred Days Distilling. Girard said that after 9/11, the direction of the EOD community shifted. The tightknit group went from focusing on military explosives to defusing and disposing of homemade bombs that insurgents produced on the battlefield.
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“Every device we pulled out of the ground was a life saved,” Girard said. In 2003, he lost his mentor, Staff Sgt. Mike Sutter, to an improvised explosive device in Iraq. That’s when Girard decided to get more serious about training with the devices. “Losing my buddy Mike was what drove me to invest so much time into being as knowledgeable as I could with this stuff so I could share it with the EOD community,” Girard said. “He was a friend, mentor and Uncle Mike to my daughter.” Girard spent the next decade on several deployments to Bosnia, Iraq and Afghanistan, all as an EOD team leader. While deployed in Afghanistan in 2012, Girard’s EOD Company had its own compound. He had heard stories of other soldiers producing homebrew while overseas, but he had other ideas. Girard had everything he needed to start distilling in Afghanistan except a hot plate and packet
of distiller’s yeast, which he ordered from Amazon and had delivered directly to his compound. “A lot of guys spent their down time playing videogames or watching movies,” he said. “I spent my down time with a science experiment. I just wanted to see if it would work or not.” Girard’s company had a surplus of root beer stacked up, which he saw as a perfect medium to use as fermentable sugar. After pitching his yeast into the root beer, Girard eventually had fermented alcohol. Because pressure cookers were a common tool for insurgents to make bombs with, his company had a few extras that they used for field training. Girard used a pressure cooker to distill his fermented root beer. “Chemical reactions from explosives fed my curiosity of making moonshine. Using chemicals and different materials to make alcohol is what I was trying to do,” he said.
Above: First Sgt. Mike Girard conducts counter-explosive operations in his bomb suit along the Pech River in Afghanistan in 2006. At Left: Girard and his team rest in the Korengal Valley, Afghanistan, 2006. Photos :Courtesy Mike Girard Distillery photos: Mike Girard is shown working on his moonshine at 3 Hundred Days Distilling in Monument. Photos: Dylan Hochstedler
“I had a little locked-up room off to the side,” Girard said of his setup. “There were some odd smells coming out of the room at times but nobody ever thought anything of it.” Although he said his distillate in Afghanistan was never consumable, Girard planted the roots for what would be his second career at 3 Hundred Days Distilling, named for the number of sunny days each year in Colorado. Girard’s last deployment in Afghanistan was a successful one, not only because he discovered a new passion, but also because he made it back to American soil with his entire unit. As he transitioned to civilian life, he made a hobby of moonshining in his garage and experimenting with flavors and ingredients. Girard’s moonshine eventually ended up in the hands of an investor at a Broncos tailgating party, who was fascinated with the libation. He sat down with investors in
January 2014 and sold his first Mason jar of moonshine on Black Friday 2014. Since then he has experimented with different flavors and techniques to bring fresh products to fans of 3 Hundred Days. Some of the spirits include Rocky Mountain Sweet Tea, Firebomb and Colorado Harvest Honey Moonshine. Girard is fortunate that he has been able to grow his small business since it opened and couldn’t be more thankful for the support his family has provided. “Most EOD techs that do a full 20-year career don’t make it out with the same spouse. My wife was my rock,” Girard said. Recent Metro State University of Denver graduate Dylan Hochstedler enjoys exploring and writing about the Colorado scene. March-April 2018
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PRODUCT SPOTLIGHT
Mountainsmith K9 Pack
With 30 years of dog-pack building experience, Mountainsmith consulted with a Golden-based sled dog veteran to build a “dogonomically” correct K9 saddlebag that ensures proper fit and all-day comfort for your four-legged friend. With a fully adjustable chest harness and a padded sternum strap, your dog won’t mind helping out with the workload while making a fashion statement in the Mountainsmith K9 Dog Pack. mountainsmith.com
Grass Sticks Bamboo Ski Poles
Alpine Start Premium Instant Coffee
Bamboo is the ultimate eco-friendly material that makes a perfect ski pole. Each pole is inspected and tested for quality before it’s hand sanded and topped with a durable marine coating. The baskets and handgrips come in several different custom colors to match your get-up and the wrist strap is made from 100 percent recycled polyester. These poles offer the perfect amount of flex without permanently bending or kinking. Grass Sticks also offers customizable stand up paddleboard paddles. grasssticks.com
Alpine Start believes instant coffee should actually taste good. When Matt Segal, founder of Alpine Start was on a climbing expedition in Columbia, he realized a need for better tasting instant coffee. When he returned to his home in Boulder, he enlisted natural food rock star Alex Hanifin for help. The duo figured out how to create delicious instant coffee from 100% Columbian Arabica coffee beans that dissolves into either hot or cold liquids. alpinestartfoods.com
Sea to Summit Talus Ts Sleeping Bag
With the Talus Ts I, II, and III, Sea to Summit has a sleeping bag for all conditions. All three models feature the same relaxed mummy style with UltraDry Down that is treated to protect from external moisture and internal condensation. Different models have different temperature ratings, with the Ts III containing 700 grams of down. It’s rated for temperatures as low as 1 degree Fahrenheit. seatosummit.com
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Due North Everyday G3 Ice & Snow Traction Aids
These traction aids feature patented Ice Diamond tungsten carbide spikes that are integrated into a split rubber tread for maximum traction. They are easy to take on and off, and designed to effortlessly fit or adjust to any shoe. Whether you’re walking, hiking or shoveling snow, Due North traction aids will help you get a grip before you slip. duenorthproducts.com
- Compiled by Dylan Hochstedler
A TASTE OF MEXICO IN LONE TREE SIERRA RESTAURANT CRAFTS OLD-WORLD FLAVORS WITH LOCAL INGREDIENTS By Dionne Roberts
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ierra restaurant opened in Lone Tree last December in a distinctive space serving a menu of upscale but approachable wood-fired Mexican dishes and fine California-inspired cuisine. It is the newest addition to Brinkerhoff Hospitality, owned by the father-son team that owns La Loma in downtown Denver. They carry pieces of their first venture into the ambiance and menu at Sierra. Chef Gerry Castro, culinary director for the group, marries his Mexican heritage and Napa Valley background with Brinkerhoff family recipes to establish upscale, regional cuisine.
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“The concept of Sierra means Colorado because there is a lot of history here,” says Castro. “A little bit of Mexican, some from the Spanish that passed through… we have a lot of different ethnicities reflected on the menu.” The food is a clear collaboration of broad strokes that range from Californiastyle farm-to-table options, crossing into elevated Creole-spiced steaks and seafood. A Southwestern influence brings Tex-Mex fajitas into the fold and stretches all the way to West Texas spaghetti. Witness Sierra’s signature wagyu rib roast as it turns on a spit with rotisserie chickens in the open kitchen
right next to an old-world clay oven, which produces Hatch chile rellenos and cheeseand-onion enchiladas that rank among house favorites. “Mexican food is something you can eat everyday and that’s what I grew up on,” says Castro. “That makes us different and it works because we are an everyday restaurant, not an occasional restaurant.” Beyond preserving tradition, Castro focuses largely on responsible sourcing from nearby farms and ranches with a strong grasp on the value of homemade goodness. Buns and breads are made in-house, antibiotic-free
t uran esta ra R Sier Pho tos:
prime cuts of meat come from Gold Canyon Gourmet Angus Beef, and 100-percent organic greens travel a short distance from One Town Farms in Larkspur. The food and beverage menus aim for simplicity but offer more with Castro’s precise execution and intentionality. Unpretentious a la carte offerings include Johnny cakes and green chile mac n’ cheese beneath a savory list of hearty soups, salads and sandwiches. “I love to cook approachable food,” says Castro. “I grew up on a farm so for me food is about getting everybody together to express your happiness through the food you cook.”
An enticing U-shaped bar reigns in the middle of the restaurant with a gradient rainbow of colors circling overhead to advertise a solid collection of spirits. Most of the cocktails stay true to the theme, with refreshing margaritas and a bright paloma made with bold, red grapefruit juice. Local whiskey shines in an American Manhattan made with Distillery 291, Punt e Mes and savory black walnut bitters. The wine list also stands out, with generous references to Castro’s Napa Valley roots. The atmosphere is surprisingly relaxed but eye-catching, with architectural touches from
the expansive, steeple ceiling to the exposed maple-colored wood beams. Elements of Michoacan copper, bricks from the original La Loma in LoHi and metal appliances from Mexico make the impressive structure feel rustic and welcoming. “We want to create good food, a good menu and a place where you can come hang out with friends,” says Castro. “We built a place where everyone can feel that. Where you immediately feel like you’re home.” Colorado Springs resident Dionne Roberts is the editor of the Rocky Mountain Food Report, rockymountainfoodreport.com. March-April 2018
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We asked these movers and shakers which mountain slope is their favorite Compiled by Gabe Toth
Photo: Kyle Moyer
DESTINATIONS KNOWN
ASPEN MOUNTAIN
Kyle Moyer, Owner, The Crafty Fox Taphouse & Pizzeria, Denver Being a native of Colorado and a lifelong skier, I’d have to say Aspen Mountain is my favorite ski mountain. My dad taught skiing up there for 20-some years so I grew up skiing that mountain all the time. I know that mountain like the back of my hand so that always helps me navigate the best snow and runs.
©fotokup/AdobeStock.com
HIGHLAND BOWL AT ASPEN HIGHLANDS Photo: Marble Distilling
Connie Baker, Co-founder & Head Distiller, Marble Distilling Co., Carbondale
My fav ski spot - Highland Bowl at Aspen Highlands - is also my most craved, as I have not hiked the bowl since starting Marble Distilling Co. No harm, no foul. We make our choices. I’ll be back in the bowl with the powder after the grain dust settles!
MARY JANE
Madeline Bergon, Marketing and Events, Riff Raff Brewing, Pagosa Springs Being a Pagosa Springs native, I have loved having Wolf Creek Ski Area a part of my home. Epic powder days aside, it really is a family-driven resort. My father has worked there for 28 years, and I have about 12 years of employment under my belt. My heart lives at Wolf Creek!
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Mary Jane at Winter Park. It’s so fast to take Berthoud Pass instead of going through the tunnel. Park and ski down to the lift. No one takes themselves too seriously and people are friendly. What’s best is the early happy hour at Lunch Rock. You get a few runs in to earn your Bloody Mary before heading over to Panoramic lift.
Photo: Winter Park Website
WOLF CREEK
Photo: Wolf Creek Ski Area
Austin Cueto, Executive Chef, Kevin Taylor’s at the Opera House, Denver
Satisfy your
US 36 & McCaslin
Superior, CO 80027
,
303 499 6600
UT From Desert solitude... by Neill Pieper
Above: The Colorado River moseys through Canyonlands National Park, viewed from the Needles Overlook. Bottom: Hikers overlook Canyonlands National Park from Murphy Point at Island In The Sky. Photos: Neill Pieper
T
ake a quick road trip to the west and discover Colorado’s fraternal twin, Utah. A culture dominated by outdoor pursuits, Utah is becoming more and more a destination that not only provides adrenaline-filled activities, but also great food and libations after a hard day in the hills. Two standout areas deliver a superb getaway for the craft-loving Colorado outdoorist. In the mountains near Salt Lake City, an average of 500 inches of annual snow is amplified by 16 nearby breweries. To the southeast, Moab area’s two national parks, Canyonlands and Arches, ride tandem, so to speak, to the town’s brewery and distillery. There is no question that Utah makes a great getaway for adventurous Coloradans who like to earn their libations and calories.
AH
Katie Van Riper skis in Little Cottonwood Canyon. Photo: Scott Markewitz Photography
... to powder altitude
SALT LAKE CITY
About eight hours drive from Denver Nine ski resorts within one hour Sixteen breweries Eight distilleries
While Coloradans feel spoiled with Steamboat’s Champagne powder, Salt Lake City residents and visitors are graced by nine ski resorts within one hour that offer some of the driest, lightest powder found in the Rockies. Salt Lake City’s four closest resorts lie a mere 25 to 30 miles from downtown in the striking Big & Little Cottonwood canyons. Solitude, Brighton, Snowbird and Alta resorts seem to tower over Salt Lake like wardens, offering great powder and turns just minutes from the state capital. It’s safe to say the skiing is top notch. If skiing is your game, check out the Alta’s Wildcat area. Here you may “bump” into Westward Ho, a legendary run where you can almost always find powder stashes. If boarding is more your style, right next door is Snowbird. Ride the iconic tram to the top, cruise on the Cirque Traverse and drop into Silver Fox or Dalton’s Draw.
Even though Utah’s liquor laws are not quite as friendly as Colorado’s, the foundation for a vibrant craft scene has been poured. Tap beers in Utah max out at 3.2 percent ABV, but most breweries will be happy to crack open a full-strength bottle or can. Brewers like the Utah Brewing Collective (made up of Wasatch Brewery and Squatters Brewery), Uinta Brewing and Epic Brewing are must-stop destinations for the beer enthusiast. Meanwhile, High West Distillery pours some of the most sought-after whiskey in the West. Locals rave about Red Rock Brewing’s Imperial Red Ale. However, under-the-radar-standouts Proper Brewing and A. Fisher Brewing are expanding Salt Lake’s neighborhood brewery scene.
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MOAB
Left: Newspaper Rock, sporting 1,500-year-old petroglyphs, can be found on the way to the Needles District in Canyonlands National Park. Photo: Neill Pieper Above: Johnny Collinson shreds at Snowbird Ski Resort. Photo: Scott Markewitz Photography
About five hours drive from Denver Two nearby national parks Hundreds of miles of trails One brewery One distillery Moab is truly a land of enchantment. Known as a haven for adventure-seekers worldwide, the area includes some of the best hiking, biking, skydiving and four-wheeling among a wonderland of arches, canyons and sandstone spires. While the popular Arches National Park is one of the most surreal places on earth, there are numerous escape routes nearby to get lost from the crowds. For an incredible day hike, first journey south to the Needles District of Canyonlands and find your way to Elephant Hill. Here, you’ll find the
out-and-back Joint Trail, a formidable 11 miles or more. The trail has it all: arches, inspiring rock spires and views for days. After the grueling hike, head back to town to quench your thirst at the Moab Brewery. Moab’s only microbrewery offers nine yearround beers, the most popular of which, the Dead Horse Amber Ale, is named after the nearby Dead Horse State Park. If coasting and pedaling on two wheels is more your style, you can’t leave Moab without first conquering the world-renowned
Left to right: A Detour IPA is poured at Uinta Brewing Co. in Salt Lake City. The aerial tram at Snowbird Ski Resort glides past on a powder day. Moab Brewery’s pale ale goes down easy after a day of hiking. Photos: Neill Pieper
Slickrock Trail, just minutes from town. The challenging 12-mile loop is located above town in the Sand Flats Recreation Area and boasts views of the nearby La Sal Mountains and the Colorado River. After the ride, you can coast back into town and stop at the famous Milt’s Stop & Eat for a much-deserved burger and shake. Milt’s has been around since 1954 and serves grass-fed burgers alongside homemade ice cream. There is nothing better than well-made comfort food after a day on the trail. Neill Pieper uses his considerable thirst for the craft beer scene to provide editorial, marketing and photography at Thirst Colorado.
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ThirstColorado.com 27
events? Many argue the parade has become the single largest annual gathering of Colorado residents in one place, where everyone sets aside their own heritage to become Irish for the day. denverstpatricksdayparade.com
HOPS + HANDRAILS MARCH 24-25 Longmont
Left Hand Brewing is bringing the mountain to the people. Hops + Handrails features the best of Colorado, mixing an epic beer fest with a live rail jam. Sip from more than 40 breweries while skiers and boarders throw their best tricks down the 40-foot ramp, with live music filling the air. lefthandbrewing.com
COLLABORATION FEST MARCH 31 Denver
Photo: Vail Resorts and Daniel Milchev
BURTON US OPEN MARCH 5-10 VAIL
The Burton US Open Snowboarding Championship returns to Vail, bringing with it the best snowboarders in the world competing to
MARCH
CRAFTED CRESTED BUTTE MARCH 3 Crested Butte
After some beautiful spring skiing, enjoy some of the best breweries, wineries, cideries, distilleries and local fare that Colorado has to offer. Held in the lower lobby of the Elevation Hotel & Spa from 2 to 6 p.m., enjoy delicious beverages, tasty treats, live music and great company. skicb.com
LEADVILLE SKI JORING COMPETITION MARCH 3-4 Leadville
Ski Joring is a competition in which a horse and rider pull a skier at a fast pace through a course with obstacles such as gates, jumps and rings. Folks compete for cash prizes and it is something you won’t want to miss. leadvilleskijoring.us
APRÈS SKI COCKTAIL CLASSIC MARCH 8-11 Aspen
A slope-side celebration awaits at the Après Ski Cocktail Experience in Aspen. Enjoy craft cocktails, seminars by award-winning mixologists, pop-up bars, demonstrations, fireside chats and spirit-paired dinners. apresskicocktailclassic.com
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win the prestigious halfpipe and slopestyle titles. Events include nightly concerts at Vail Village and The US Open Broomball Tournament at Solaris Ice Rink.
vail.com
FROZEN DEAD GUY DAYS MARCH 9-11 Nederland
Frozen Dead Guy Days is set to rock Nederland with three days of frosty merriment featuring 30 live bands in heated super tents, and outrageous events like coffin racing, costumed polar plunging, frozen t-shirt contests and much more. Thousands of adventurous folks experience Colorado’s “most frigidly fun festival” every year. frozendeadguydays.org
DAY OF THE DORKS PRESENTED BY WYNKOOP BREWING CO. MARCH 10 Denver
Expect geeky beers from more than 30 craft breweries at Day of the Dorks. Nerd attire is strongly encouraged but not required. They will also be collecting school supplies, such as pens, pencils, notebooks and more, benefiting schools from the local community near Wynkoop Brewing Co. wynkoop.com
DENVER ST. PATRICK’S DAY PARADE MARCH 17 Denver
How does one even begin to tell the 50-year backstory of one of Denver’s finest community
Don’t miss the state’s most creative beer festival, featuring 100-plus beer projects from more than 150 participating breweries. How do the collabs come together? Two or more breweries team up to brew something special, with one or both being a member of the Colorado Brewer’s Guild. Exciting and rare beers are guaranteed to be tapped during the fest. collaborationfest.com
BRECKENRIDGE SPRING BEER FEST APRIL 7 BRECKENRIDGE
Each year, the Breckenridge Spring Beer Festival
APRIL
EDESIA WINE AND FOOD FUNDRAISER APRIL 8 Palisade
Visit the 8th Annual Edesia: A Culinary, Wine & Spirits Adventure at the Wine Country Inn in Palisade. Bring friends to enjoy the best food and drink of the Grand Valley, and support the services of Marillac Clinic. visitgrandjunction.com
DENVER ART MUSEUM UNCORKED APRIL 13 Denver
Uncorked, the Denver Art Museum’s spring fundraising event celebrating wine and creativity, is a two-tiered event that includes Uncorked Reserve and Uncorked AFTERGLO. The always-lively evening raises funds to support the museum’s exhibitions and creative programming. denverartmuseum.org
COCHON555 APRIL 29 Denver
Photo: Andrea Barela
Created in 2008 in response to the lack of education around heritage breed pigs, Cochon555 is a nose-to-tail culinary event dedicated to supporting family farmers and educating buyers about the agricultural importance of eating heritage breed pigs, some offers one of the coolest events in the Rockies, including brews, views and free live music.
breckenridgebeerfestival.com
DENVER CINCO DE MAYO MAY 5-6 DENVER
Expect a fashion show, taco eating contest, mariachi music, a community parade and of which are on critical watch lists. Pair fresh pork with fine handcrafted beers and cocktails, and let the fun begin. cochon555.com
MAY
DURANGO WINE EXPERIENCE MAY 3-5 Durango
Head to Durango for the 12th Annual Durango Wine Experience. Expect three days of educational seminars, wine dinners and unique tastings, featuring hundreds of wineries, artisan spirits and craft beers. durangowine.com
FRUITA FAT TIRE FESTIVAL MAY 4-6 Fruita
The Fruita Fat Tire Festival is a great tradition on Colorado’s western slope. The festival will have live music, great riding and a large expo open to the public. With 50 of the largest companies in the biking industry showcasing their services and products, you won’t walk or ride away disappointed. fruitafattirefestival.com
lots of cerveza at the two-day Cinco de Mayo celebration in Civic Center Park.
cincodemayodenver.com
BREWS & CRUISE FESTIVAL MAY 5 Palisade
Palisade is hosting the 4th Annual Brews & Cruise Festival at Palisade Veterans Memorial Park. The event will host several acclaimed craft breweries, paired with exceptional food and live music. There will also be assorted arts and crafts vendors at this event. palisadecoc.com
ESTES PARK ROTARY DUCK RACE FESTIVAL MAY 5 Estes Park
Join the fun for the 30th Annual Estes Park Rotary Duck Race Festival. Organizers will launch thousands of yellow rubber ducks at 1 p.m. For a donation of $20 to the charity you select on the rubber duck adoption form, you will have the chance to win prizes during race day, including travel vouchers and gift certificates to local merchants. You can adopt your ducks online at: estesparkduckrace.org
Have an event you would like to get into Thirst Colorado? Let us know. joe@thirstcolorado.com Photo: Dylan Hochstedler
- Compiled by Dylan Hochstedler
March-April 2018
ThirstColorado.com 29
some things are made in factories.
YOUR DRINK SHOULDN’T
BE ONE OF THEM.
crafted HERE.
CRAFTS & DRAFTS
A lot of cities brag about having great beer. In Colorado Springs, we expect a little more. Here you’ll find dozens of breweries, distilleries, wineries and cideries. Because your taste buds deserve options.
VisitCOS.com/crafts-drafts to learn more about craft beverages in the area.
Should’ve Had
At State 38 Distilling, We Hand Mill, Mash, Ferment, Distill, Barrel and Bottle 100% Of Our Spirits From Scratch In Golden, Colorado. Colorado Is State 38. 400 CORPORATE CIRCLE, GOLDEN, COLORADO 80401 (720)242-7219 | WWW.STATE-38.COM
March-April 2018
ThirstColorado.com 31
VENTURE SNOWBOARDS “W
e consider ourselves kind of the microbrew of snowboards,” says Venture Snowboards co-founder Lisa Branner. The analogy makes sense to any Coloradan because nothing taps into our identity like an obsession with craftsmanship. From the early days of Venture Snowboards, founders Lisa and Klem Branner challenged themselves to produce snowboards that felt great to ride, using lean manufacturing methods as well as sustainable materials.
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March-April 2018
“A snowboard, being a composite made with plastics and resins, etc., is not inherently an environmentally-friendly product,” said Lisa. “But we definitely try our best and incorporate sustainable materials any way we can.” Klem has two degrees in mechanical engineering, with a focus on renewable energy. After working at another snowboard manufacturer, he and Lisa started Venture Snowboards in 1999. The company has a dual focus: performance and environmental stewardship. The environmental equation includes lean
manufacturing methods to reduce waste, sustainably harvested wood, local sourcing, and purchasing renewable energy credits to cover operations. That said, Venture Snowboards isn’t willing to sacrifice product durability and performance to environmental objectives. For instance, Venture experimented with hemp-based resins, but when they didn’t hold up to durability standards they were axed. Instead, Venture looks for win-wins, periodically experimenting with new materials that achieve both objectives.
Inset: Venture Snowboards owner Klem Branner offers up his version of a rough day at the office. Larger photo: Silverton Mountain staffers are always available to test the latest boards. Photos: Scott DW Smith/Imagesmith
“As a small manufacturer, it’s continuously a challenge to actually make snowboards at a profit,” Lisa said. Manufacturing costs are significantly higher in Colorado than China and Dubai, where many snowboards are made. “When we say from scratch, it’s literally starting as a pile of lumber in the parking lot. We take it from start to finish, all the components done in-house,” Lisa said. Venture’s boards are made with poplar and ash, which results in a combination of flexibility, durability and less weight. The
employees, like the founders, are avid snowboarders. “They have a whole other level of buy-in than some factory worker in a remote country who’s never seen snow,” she said. Silverton Mountain, North America’s highest ski area at 13,487 feet, is a key business partner. The mountain’s varied and rugged terrain, including over 22,000 acres accessible only by hiking or helicopter, is the perfect testing ground for Venture’s boards. “The mantra for many years has been ‘All Thrills, No Frills.’ It’s kind of the same way that
we approach snowboard production in many senses because we’re more interested in the ride quality and durability vs. pretty graphics or ... fancy-sounding materials,” Lisa said. “We look more at tried and true methods rather than flashy things that have marketing value.” Silverton’s guides also make the perfect testers. “Those guys are day in, day out riding on super gnarly terrain,” Lisa explains, “and that, I think, is the best test you can possibly have versus clamping the board into some kind of thing that’s gonna warp it and try to break it. Let’s actually put it to the test in the
March-April 2018
ThirstColorado.com 33
Less than 30 minutes from Denver!
Enjoy delicious food and drink from 15 different local vendors including breweries, wineries and more!
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Friday May 11 ~ 5:00-8:00 pm ~ Evergreen Lake House Get Tickets: EvergreenChamber.org or call (303) 674-3412 $25 in advance or $35 at the door includes appetizers, 2 drink tickets, and music
Mention this ad when buying tickets and get a free souvenir glass for the event!
JUNE 8–AUG. 12, 2018 303-492-8008
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March-April 2018
elements in the conditions that it was designed for. We can see exactly what happens to the product when, for example, somebody rakes it over some crazy rocks. And in the end, the edges hold, people look at their bases and think they’ve got a core shot and in fact it’s just a little scratch. I think that’s really testament to the fact that we’re doing it right.” Venture Snowboards has also partnered with The Eleven Experience, an adventure travel company with operations near Crested Butte, as well as Ska Brewing. Where would they like to be in five years? “Probably exactly where we are right now,” said Lisa, although with a broader worldwide distribution and stronger brand presence among West Coast and East Coast riders. “There’s something for everybody in the line,” she said. “You don’t have to be a badass, big mountain rider to ride Venture. So I want to keep doing what I’m doing the way I’m doing in Silverton and doing it right. I think that’s our vision.” A business journalist and freelance writer, John Garvey writes about architecture, sustainability, clean energy R&D and anything that entertains and inspires. View his portfolio at Clippings.me/johngarvey.
If you’re a brewer, you understand the importance of a glass.
The right glass helps form a full-bodied head, enhance the bouquet, and display clarity or cloudiness. The same can be said about insurance for your brewery. The right insurance policy has enhancements for tank leakage, loss of processing water, and contract cancellation.
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At Kent Cellars we pride ourselves on offering a vast selection of classic and unique products. We carry wines from all over the world, in a multitude of varietals and for every palate. We offer the BEST $10 wine selections in Denver! Kent Cellars proudly caters to the local community of Englewood. We have become a destination to those who enjoy rare/hard to find craft beers, spirits, and wine. Our boutique-like atmosphere and quality selection allow for a pleasant, unpretentious shopping experience.
Kent Cellars
Come to Kent Cellars Fine Wine & Spirits.
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Cheers!
(303) 789-7426
March-April 2018
ThirstColorado.com 35
Prime Pairings
Goat Cheese, Caramelized Onion & Prosciutto Macaroni
Upscale macaroni is all the rage these days. Thirst Colorado’s take on this cheesy comfort food plays off one of New Belgium Brewery’s Wood Cellar Reserve offerings. Oscar is a dark, sour ale aged in blackberry whiskey barrels from Leopold Brothers Distillery. The pairing calls for salty and savory ingredients that combine seamlessly with the delicate fruit, acidity and subtle carbonation found in the Belgian-inspired ale. The sweetness in the caramelized onions balances the smoky, yet salty flavor of the prosciutto, while a sip of Oscar will tingle the palate, spurring you on for more.
Ingredients 2 red onions (caramelized)
Bechamel Sauce
¼ lb sliced smoked prosciutto
3 tbsp butter
1 ½ cups shaved Parmesan
3 tbsp flour
8 oz goat cheese
1 ½ cups whole milk
4 oz shaved, aged Gouda 1 box pasta (fusilli)
½ cup shredded white cheese
1 cup breadcrumbs
Sea salt to taste
Pair with New Belgium’s Oscar
4 tbsp olive oil 1 tbsp butter
Directions Bechamel Sauce Melt three tablespoons butter in a saucepan. Slowly add the flour and cook, stirring consistently for two to three minutes. Add the milk and stir as the sauce thickens. Add salt to taste. As sauce thickens add the shredded cheese. Remove from heat. Set aside.
Caramelized Onions Cut onions in half and then slice. Heat four tablespoons olive oil in a pan. Add onions and cook until dark brown, stirring occasionally. Set aside.
Main Dish Preheat oven to 400° Fahrenheit and coat large baking dish with non-stick oil. Saute prosciutto for five to ten minutes or until partly crispy. Remove from heat, let cool and cut into small pieces. Set aside. Cook pasta until al dente. Add pasta to a large mixing bowl. Combine one cup shaved Parmesan, bechamel sauce, three-quarters of the caramelized onions, prosciutto and goat cheese and add to the mixing bowl with pasta. Mix and transfer to the baking dish. Combine breadcrumbs with one tablespoon melted butter, remaining parmesan and shaved Gouda. Sprinkle mixture evenly over the macaroni and cheese. Bake for 25 minutes. Let cool for 15 minutes and serve. Use remaining caramelized onions to garnish if desired.
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March-April 2018
Beet Pickled Deviled Eggs At the Campus Lounge in Denver’s historic Bonnie Brae neighborhood, Chef Christopher Medved and his staff are serving up classic bar fare with a modern twist. One such iteration of this cuisine is the beet pickled deviled eggs, an updated, fun version of the classic American banquet hors d’oeuvres. Paired with the Campus Martini, one might be transported to a time in the not-sodistant past, while enjoying new flavors and interesting ingredients.
Ingredients Pickling liquid:
Deviled egg mix
1 red beet rough chopped
All the yolks from the pickled eggs
1 tsp whole coriander seed 1 tsp whole yellow mustard seed
¼ cup mayonnaise 3 tbsp whole grain mustard
1 tsp black peppercorn
1 tbsp minced chive
1 tsp dried dill
2 tsp lemon juice
Pair with
1 bay leaf
Salt and pepper to taste
1 dried arbol chile
Campus Martini
Campus Martini
1 tbsp kosher salt ¼ cup white sugar
1½ oz Leopold Bros. Navy Strength Gin
1 cup white vinegar
1½ oz vermouth
4 cups water
Pinch of salt
12 hard-boiled eggs peeled
3 stuffed olives
Combine gin, vermouth and salt, stir well, serve up, no ice, in a martini glass and garnish with three olives
Chef Christopher Medved took to the culinary arts during his college years. Medved has worked at Tony’s Market, WaterCourse Foods and its sister restaurant City O’ City in Denver where he served as executive chef. After a lengthy tenure, he moved to Steuben’s Uptown and then Ace Eat Serve. When Medved's longtime employer and great friend Dan Landes, from WaterCourse and City O' City, came calling, Medved jumped on the chance to go to work at the Campus Lounge in the Bonnie Brae neighborhood.
Directions Pickling liquid Bring all ingredients minus the eggs to a boil, reduce to a simmer until liquid takes on the color of the red beet. Pour over the eggs and refrigerate for at least six hours, no longer than 48 hours. After the eggs have sat in the pickling liquid, strain off the liquid and slice the eggs in half lengthwise. Separate the yolks from the whites, rinse the whites and reserve.
Deviled egg mix Combine all ingredients in mixing bowl and whip until smooth, not chunky. Put all ingredients into a piping bag and refill the egg whites with deviled egg mix. Top with crumbled potato chips and micro beet greens. If you can’t find micro beet greens, minced chive is a great substitute.
March-April 2018
ThirstColorado.com 37
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BREWERS’ FAVORITES
WHERE INSIDERS SHARE THEIR OPINIONS
1
Ekuanot IPA, 6.8% ABV, Station 26 Brewing Co.
My ‘brewers favorite beer’ is Ekuanot IPA from Station 26’s Single Hop IPA series. In a world of dry-hopped, aged, fruited, and powerfully flavored beers, many times you don’t get to taste all of the nuances that can be brought out of single ingredients. This series lets you taste all the notes, aromas, and nuances one single hop can give. This beer features spicy, earthy and dank aromas, and at 6.8 percent with 70 IBUs, this beer is just right for any occasion. Beyond all the cool beer talk, I just like drinking this beer!
2
Helles Lager, 5.5% ABV, Bierstadt Lagerhaus
My favorite beer this year has to be Bierstadt Helles. A full expression of malt and brewing prowess, this is a beer I find myself coming back to over and over again, even over Slow Pour Pils. While I love hop bombs, you can’t pass up an excellently made lager from a craft brewery! Alex Rabe, Director of Brewing Operations, 4 Noses Brewing Co.
Epic Day DIPA, 10% ABV, Eddyline Brewing
Like most of us, I thoroughly enjoy the incredible diversity of flavors and styles that the Colorado craft beer scene has to offer. Though I dabble, I always gravitate back to my favorites like Epic Day DIPA from Eddyline Brewing. It’s chock-full of awesome fruit and evergreen aromas and flavors with a strong malt backbone (and ABV) that make this beer a great one to end any day with! Charlie Koller, Head Brewer, Tivoli Brewing Co.
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March-April 2018
Hop Troll S.M.A.S.H. IPA, 6% ABV, Odd13 Brewing
S.M.A.S.H. stands for single malt and single hop – so while Hop Troll could be called a simple beer by definition, it’s simplicity has allowed me to discover all the different layers and flavors that can come from a single hop strain. Odd13 switches up the hop strain used for each batch, so you never quite know what you’re going to get from Hop Troll, which makes it fun to drink over and over again. If you’re a hophead like me, this beer should be on your hit list. Erin Casey, Head Brewer, West Flanders Brewing Co.
Michael Memsic, Founder, Sanitas Brewing Co.
4
3
5
Strangely Epic, 8.5% ABV, Collaboration between Strange Craft Beer Co. & Epic Brewing Co.
6
Rupture, 6% ABV, Odell Brewing Co.
I’m a big fan of both stouts and collaboration brews. My current favorite, Strangely Epic, is the best of both worlds! An exceptional blend of Epic Brewing’s monster imperial stout, Big Bad Baptist, and Strange Craft’s World Beer Cup gold medal winning, Cherry Kriek. Picture a complex menagerie of stout, coffee, cocoa, tart cherries, and aged in whiskey barrels. Mmm! We’re going to be pouring it during our Annual Stout Month here in Pagosa, meaning I get to sample it every day. Cheers to Colorado collaborations!
Odell’s Rupture has been my go-to beer since it came out. That grinding machine they use on the hops must have some magical powers because I’ve never tasted a beer so smooth that has so much hop flavor packed in. I’m a big fan of hops, and a big fan of Odell in general, and for a sessionable, smooth pale ale, they knocked it way out of the park. I could drink it every single day and be completely happy.
Tony Simmons, Owner & Head Fun Maker, Pagosa Brewing & Grill
Chase Engel, Brewmaster & CEO, Roaring Fork Beer Co. - Compiled by Dylan Hochstedler
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March-April 2018
ThirstColorado.com 41
ART OF BREWING
! H S A POW! CR ! M BA SKA
!
By Kyle Kirves
M
aybe it’s just me, but I don’t remember the word SKA! showing up in one of the flashy balloons on the campy old Adam West Batman series during the fist fights between the Caped Crusader and whatever celebrity villain the episode featured that week. (Vincent Price as Egghead, anyone?) But that’s ok. The brewers at Ska Brewing in Durango, would rather write their own superhero stories anyway. And their tale starts with a mystical, nearly forgotten tome left to gather dust on bookshelves wherein secret spells were outlined in great detail – perhaps something worthy of Doctor Strange or Harry Potter. I’m not kidding. “In 1985, we found this book in my dad’s living room called the Brew Book,” says Dave Thibodeau, co-owner/founder of Ska Brewing. “It turns out that my dad had been homebrewing since 1969 and it contained all of his log sheets and recipes through to 1980.” To Dave and fellow co-owner and founder Bill Graham, the book was a revelation. Selfdescribed as “punk kids into ska music and staying out late,” Dave and Bill suggest the book called out to them, inviting the kinds of curiosity and experimentation that might appeal to troublemaking kids – errrr, make that enterprising youths. “We weren’t old enough to buy beer in 1985, but that doesn’t mean we couldn’t
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March-April 2018
make it. Everything we needed we either had in-house or, like in the case of malt extract, we could get at King Soopers.” Ok, so maybe the book wasn’t a book of spells, per se, but that doesn’t mean that it wasn’t magic. In short order, our heroes were making up their own recipes and batches of homebrewed beer. That’s when the rituals began. “Every time we brewed something together, we had to listen to ska music,” says Dave. “Then drink the previous batch of whatever we’d made.” Not content to just brew, the two used an old Apple Macintosh computer and printer to create basic black-and-white logos for their bottles – a notion that actually lends itself very well to ska music, as it turns out. Black-andwhite logos were prominent in the British ska subculture known as “two-tone.” “The labels were pretty simple,” Dave said. “This was in the days before sophisticated home technology. We’d put something into a word processor and tag it with ‘Brewed and Bottled by Ska Brewing Company. Dave’s Kitchen. Denver, Colorado.” Fast forward a few years to 1995, a time which may ultimately be remembered as the Golden Age of Colorado Craft Brewing. Thibodeau and Graham, now experienced, lifelong lovers of the homebrew scene, and fellow co-founder Matt Vincent, decide to look into opening their own full-scale brewery. A
lightbulb went off. Wait. Scratch that. Lightbulb went off? Let’s go with “on a foggy night the Commissioner flashed a Beer Signal in the sky.” “We knew we wanted to open a brewery. But we weren’t quite sure what to call it. We thought about local Durango names – Animas River, that kind of thing. And at the time it was kind of big to name beers after dogs,” Dave relates. “But the jinx factor was just too high for us to move away from the established ritual.” Ska Brewing Co., it seems, would stick. “The college kids in Durango got it, but the name kind of made other older locals scratch their heads,” Dave says, then adds with a laugh. “They didn’t know what Ska meant. So we told ‘em Ska stood for ‘Shit Kickin’ Ales.” So even though the name did not change, Dave, Bill, and Matt did recognize that they would need more
“In the a comic bboeoginning, we wrote nearly twentyk. It took us it, but it was thyears to publish characters o ere. The beers all comn our flagship story. After a e from that characters toll, it takes great make great beer.”
sophisticated branding than what they could print off of a “Stranger Things” era printer. Enter their second (or is it third?) love: comic books. “In the beginning, we wrote a comic book,” Dave says. “It took us nearly twenty years to publish it, but it was there. The characters on our flagship beers all come from that story. After all, it takes great characters to make great beer.” The comic book, lightly drawn in black-and-white is a tribute to their “origin story.” In the pages of “Tales of the Legion of Ska - Issue 1,” the three owners take the battle to global beer conglomerate, Rotgutzen. The skeleton in a Quentin Tarantino suit you see strutting off the label of Modus Hoperandi? That’s Pinstripe, CEO and chief Global Domination Officer at Rotgutzen. The betty on True Blonde? That’s Lana, the ass-kicking corporate secretary and
metaphorical Swiss Army knife at Ska. But fans already know them well. The suited skull and the bodacious blonde dancing together on a duochrome dancefloor remains an iconic and popular image for Ska. One size doesn’t fit all with branding beer, though. With the advent of the Mod line of ales, Ska chose to incorporate another iconic image, the scooter culture of Mod England, into its labels. The new look is thematically similar to the motifs of their other lines and ska culture, generally. In short, it works. Look for that imagery on the new Grapefruit Lager, Rue B. Soho. All of the beers, though, still carry the signature black-and-white checkerboard logo from way back, a tribute to how far Ska has come, sure, but also as a sincere tribute to the music that meant so much to young Dave and Bill. “That music was fun. It was a mostly positive message and mostly meant for working class kids,” Dave says. “It promoted unity – black AND white, right? – and it just ties everything together.” Unlike the old Batman show, it seems that the story of the comic book heroes at Ska will never stop with “THE END?” So, with apologies to pioneering ska band Bad Manners, this writer will just “Lip Up!” Kyle Kirves is a solid dude who believes drinking beer should be a five-senses experience. March-April 2018
ThirstColorado.com 43
EVENTS CALENDAR MARCH 24 31
10th Annual Save Our Snow and Demo Day Beach N’ Egg Hunt
11 21 28
29th Annual Enduro & Après Party Earth Day Celebration and POW Carpool Day Shakin’ at the Basin Spring Concert Series
5 12
19 26 27
Shakin’ at the Basin Spring Concert Series Shakin’ at the Basin Spring Concert Series, Spring Rail Jam #1 and 3rd Annual Swimwear Day Shakin’ at the Basin Spring Concert Series Shakin’ at the Basin Spring Concert Series 17th Annual Festival of the Brewpubs and Spring Rail Jam #2
2 3
Shakin’ at the Basin Spring Concert Series Shakin’ at the Basin Spring Concert Series
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44 ThirstColorado.com
March-April 2018
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For more information, visit durango.org/crafted-beverages • 970-247-3500 March-April 2018
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CHARACTERS OF THE CRAFT
I
f it’s edible, Billie Keithley says she can create a delectable cocktail with it. The liquid chef at Breckenridge Distillery is constantly challenging herself to push the envelope with her cocktail infusions. Keithley moved from Illinois to Breckenridge when she was 21. After stints as a lift operator and ski tech, Keithley plunged into the service industry and hasn’t looked back.
Billie Keithley
Breckenridge Distillery
S
ean Peters graduated high school near the bottom of his class and found himself living out of his Jeep shortly after. Some folks certainly would have assumed that the future brewery owner was headed for failure. His attempt to join the U.S. Air Force never took flight because at the time, the Air Force didn’t entertain graduates who had been home-schooled. The Air Force Reserve did accept Peters and while there, he began
Sean Peters
ame any major U.S. city and Josh Kravetz has probably produced a running or biking event there. The president of Boulder-based Adventure Fit figured out in college that biking would be more than a hobby – it would be part of his career. After picking up a business degree from the University of Texas, he worked as an online city guide in Austin. There, he learned how to work quickly and efficiently so he could take off early and go on afternoon bike rides. He eventually founded a small bicycle training company that evolved into Adventure Fit. Initially, the company offered cycling, training, kayaking, rock climbing and outdoor fitness training.
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homebrewing. Jump ahead a few years and the Provost Scholar was graduating from Metro State University of Denver with an excellent GPA. Now, he is on the cusp of opening the Peak View Brewing Co. He aims to be pouring beers in his Greenwood Village taproom by early fall. Peters says he plans to open Peak View with 16 taps. “The brewery currently has 183 beer recipes that we’re planning to rotate throughout the years,” Peters said.
Peak View Brewing Co.
N
Josh Kravetz
Her attitude and approach to bartending changed, she said, after attending a bartending seminar in Vail hosted by worldfamous mixologist Francesco Lafranconi. She realized she wanted to demonstrate to guests that creating great cocktails was an important journey. “My passion from then has been to create cocktails and spread smiles,” she says. “It’s the best job in the universe.”
Kravetz decided to combine the activities and use Adventure Fit to create events that feature things he is passionate about – bikes, fitness, fun and beer. Adventure Fit works with Oskar Blues to produce the Burning Can Festival and Old Man Winter Rally, as well as many other Colorado lifestyle events. “We do the whole shebang. Create the event program, market the event, and produce it,” said Kravetz. “Our focus is creating events around our clients, so we’re not in the limelight. We want Oskar Blues to enjoy the event, knowing that their brand is in good hands,” said Kravetz.
Adventure Fit By Dylan Hochstedler. Photos provided by subjects.
20 Colorado Craft Beers & Homemade Food
ARGONAUT HAS IT!
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March-April 2018
ThirstColorado.com 47
STEP OUTSIDE THE BOX AND VISIT THESE
Quirky Museums
COLFAX MUSEUM (DENVER) Proprietor Jonny Barber’s passion for Colfax Avenue, the longest urban street in the United States, is contagious. For more than a decade, he’d been hoarding everything he could with a Colfax connection: ashtrays from old motels and lounges; photos and artwork; and toys, books and miscellany. He took his basement collection public in late 2017 with the Colfax Museum in the back room of the Ed Moore Florist and Moore. Stop in and let Jonny share a few stories from this wickedly wonderful strip of blacktop that’s been the welcome mat of the Rockies for more than a century. “It’s been an amazing experience,” said Barber of the museum’s first months in operation. “The stories are so rich.” 6109 E. Colfax Ave., Denver colfaxavenue.com/p/colfax-museum
By Eric Peterson
I
f there’s one thing that makes a good road trip great, it’s a seriously weird museum. And not just any musty old historical collection will do: I’m talking about those places that are committed to exhibiting the odd, the unusual, and the downright bizarre. The closure of Colorado Springs’ Tesla Museum and Grandpa Jerry’s Clown Museum in Arriba notwithstanding, Colorado is home to its fair share of oddball museums. Here are five that are well worth a pit stop on your next ramble around the state.
Photo: Jonny Barber
INTERNACHI’S HOUSE OF HORRORS HOME INSPECTION MUSEUM (BOULDER) This museum is all about what not to do: The International Association of Certified Home Inspectors (InterNACHI) built a “House of Horrors” to spotlight a long and motley list of 1,000 construction defects in one spot. It’s an inspector’s nightmare from the crawlspace to the roof. There’s everything from plumbing code violations and bad ductwork to missing handrails and breached firewalls in this intentionally badly built home, The House of Horrors is open to the public via self-guided tours as well as inspector-led events and classes. 4635 Nautilus Court South, Suite C, Boulder nachi.org/school/internachi-university/house-of-horrors
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Photo: James Halterman, InterNACHI
LEE MAXWELL WASHING MACHINE MUSEUM (EATON) Open by appointment, the Plains’ strangest museum showcases the humble washing machine in all of its variations. Lee Maxwell, proprietor of the eponymous museum, offers guided two-hour tours of the museum. His collection is massive: 1,400 machines in a 12,000-square-foot building that he built to store his machines. “It’s just plum full,” said Maxwell. And he’s got more in the barn. Maxwell’s monumental collection started in 1985. “I retired and thought I needed a hobby,” he said. “For no good reason, I started collecting washing machines. One thing led to another.” Traveling the U.S. and Canada, he collected most of the machines in the ’80s and ’90s, accumulating “a whole conglomeration of weird machines,” said Maxwell. “They have weird movements, and they’re all different shapes and sizes.” His oldest full-size washing machine dates to 1844, and he has some “washing tools” that are even older. But it’s not just antiques: The newest machine is just a few years old. 35901 WCR 31, Eaton oldewash.com
MAY NATURAL HISTORY MUSEUM (COLORADO SPRINGS) If you like bugs, the May Museum’s got ‘em. It has big bugs: Herkimer, the roadside attraction that’s billed as the “World’s Largest Hercules Beetle,” stands sentry at the entry. It also has a sheer volume of bugs covered. The collection includes more than 100,000 specimens representing about 7,000 species of beetles, butterflies, scorpions, spiders and most every other creepy crawler imaginable. Late founder John May inherited his father’s insect collection and took it on tour before establishing his namesake museum and campground on the south side of Colorado Springs. 710 Rock Creek Canyon Rd., Colorado Springs coloradospringsbugmuseum.com
Inset: Lee Maxwell and his wife of 65 years, Barbara, pose at their Washing Machine Museum in Eaton. Larger photo: The Washing Machine Museum’s offerings range from 1844-2015. Photos courtesy Lee Maxwell
MUSEUM OF COLORADO PRISONS (CAÑON CITY) Housed in the former Women’s Correctional Facility and sharing a wall with an operating prison, this facility offers a firsthand look at incarceration in Colorado. The exhibits include actual cells and other prison facilities outfitted to depict prison life from the 1870s to modern times, as well as displays on infamous Alferd Packer and other notorious individuals who did time in the Centennial State. Don’t skip the gift shop. The inventory includes both prisonthemed souvenirs and some products handcrafted by prisoners. 201 N. 1st St., Cañon City prisonmuseum.org The author of Ramble Colorado, Eric Peterson writes about Colorado manufacturers, breweries, artists and roadside attractions. March-April 2018
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TRUE TALES FROM THE LYING LOG By Bufford T. Clapsaddle
T
he sleeping tents were erected and prepared for the night. Horses were grazing contently. Evening fire wiffed smoke to advertise our yonder camp in the Rawah Wilderness just south of the Wyoming border. Bratwurst awaited their beer immersion. And, the recumbent lying logs were arranged in a perfect U around the crackling fire. Jeff took a sip from his can of PBR and suggested aloud that the only thing missing was John Denver singing “Almost Heaven.” Unfortunately, his ebullience was premature. Six hikers who were to join our troupe were three hours AWOL. And, darkness always seems to emerge quickly in the Rocky Mountains. Ol’ Clapsaddle’s newspaper staff was on its annual retreat into the high country. We had sufficient horses to pack all the gear and food, but were lacking animals for six riders. The same number readily volunteered to lace up hiking boots. While we were loading our equine transporters, we sent the trekkers on up the trail with plans to connect at the campsite. Armed with plenty of information, a brand-new U.S. Forest Service trail map, a topo map, a compass and carrying day packs, water, snacks and ponchos, they eagerly removed their boots, crossed the Laramie River and emerged into the forest. Concerns of the trail boss escalated as the horse people never encountered the hikers during the three-hour ride to the campsite. Late afternoon, during final stages of camp organization, three hoofers arrived from the East. At about the same time, a pompous young Forest Ranger meandered into camp from the west. He roosted on the north fork of the lying log while the hikers elaborated on their day’s adventure. They treaded behind the map carrier who (never consulted the map) and mistakenly turned at the first right up a little-used former logging trail.
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“We were definitely moving north,” the map and compass bearer defended. After a couple of hours, the group realized no altitude was being gained. Forthcoming came the topo map and a flawed correction plan. Half the wanderers would bushwhack 2,000 feet up the side of the mountain until they reached the parallel trail above, then find their way into camp. The other trio would backtrack to the main trail. All reckoned that three of us in camp could saddle up horses again and go retrieve the weary walkers prior to sunset. Their scheme actually contained two faults. The bushwhack was more demanding and time-consuming than expected. And there was no way to have knowledge of the dictatorial special guest in camp. It was 1984 and prior to cellular and satellite
Just where in the hell are we? phones and the only communication available was the Ranger’s out-of-range two-way radio. So, following a serious de-briefing of the connection plans, Clapsaddle was scurrying to saddle some horses. “Won’t let you do that,” came the command from the youthful Ranger (who may not yet have purchased his first razor). Clapsaddle assured him that he had ridden that trail a half-dozen times (so had his mount) and that he had all of the necessary equipment for a positive outcome. A temperate argument resulted. And, then the nervous greenhorn shocked the camp, unholstering his handpiece and shouting: “I don’t have what it takes to look for three hikers, and chances are I will now need to look for six of you. You are staying.”
Made some sense! Besides, while Clapsaddle had dashed the 100 a few times in high school, he had never tried to outrun a bullet. Thereafter, the anxious all-night hours became an eternity. √ We assigned times to continue sawing wood and keep the fire burning bright. √ Margaret was dead certain she heard blood hounds baying, working the trail. √ Sam walked away from the fire and heard voices. √ The bushwhackers consumed nearly two bottles of whiskey. √ The horses pawed the ground so much while tied up that we needed to hobble them. The sun was rising over Comanche Mountain in the far distance, and the Ranger and Clapsaddle were walking to an uphill stream to wash our faces. And, there sat the missing trio on the ground, removing hiking boots to cross the water and be ceremoniously welcomed into camp. They had spent the 38-degree night on the trail but a mile away in hiking shorts with only thin nylon rain ponchos for very limited protection. Yes, there was some whiskey left to warm them. We roared up the fire and for breakfast consumed last night’s forgotten dinner. The Ranger slipped on his backpack and moved on without eating. Sarah told us all how, when it got very dark, she removed an important item of personal clothing and left it beside the trail in case a sniffing dog came to be their Savior.
• • • •
Bufford T. Clapsaddle (aka Wilbur Flachman) is a retired newspaper and magazine publisher who has guided hundreds of horse pack trips into the Rocky Mountains for family, friends and business associates during the past 45 years. Majority of his tales are revealed only at timberline.
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COLORADO BREWERY, DIS Uturn BBQ ● Very Nice Brewing ● Vindication Brewing Co Vision Quest Brewing Co West Flanders Brewing Co ● ● White Labs Tasting Room Wild Woods Brewery
● – Serves Food ● – Food Truck ● – Live Music
BEER ARVADA Denver Beer Co Grand Lake Brewing Tavern ● ● New Image Brewing ● Odyssey Beerwerks ● ● Someplace Else Brewery Spice Trade Brewing Co ●
BRIGHTON/FREDERICK/ERIE Big Choice Brewing Echo Brewing Co Floodstage Ale Works ● Mountain Cowboy Brewing Co Something Brewery
AURORA BJ’s ● Cheluna Brewing Co Dad and Dudes Breweria ● Dry Dock Brewing Co North Dock ● Dry Dock Brewing Co South Dock ● Launch Pad Brewery Peak to Peak Tap & Brew ● Pilothouse Brewing Co Two22 Brew ● Ursula Brewing Co BAILEY Mad Jack’s Mountain Brewery ● ● ● BOULDER AREA 12Degree Brewing ● Asher Brewing Co Avery Brewing ● Beyond the Mountain Brewing Co BJ’s ● Bootstrap Brewing ● ● Boulder Beer Co ● ● BRU Handbuilt Ales ● Cellar-West Artisan Ales ● Crystal Springs Brewing Co
Endo Brewing Co endobrewing.com 720.442.8052 2075 Dagny Way #101 Lafayette
Fate Brewing Co ● Finkel & Garf Brewing Co Front Range Brewing Co ● ● Gravity Brewing ● ● Gunbarrel Brewing Co Industrial Revolution Brewing Co J Wells Brewery James Peak Brewery & Smokehouse ● Kettle and Spoke Brewery Liquid Mechanics Brewing Co ● ● Mountain Sun ● Odd 13 Brewing Inc ● ● Oskar Blues ● ● The Post Brewing Co ● ● Powder Keg Brewing Co ● ● Sanitas Brewing Co ● ● Southern Sun ● Twisted Pine Brewing ● ● Upslope Brewing Co ● ●
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BROOMFIELD/WESTMINSTER 4 Noses Brewing Co ● BJ’s ● C.B. & Potts Broomfield ● C.B. & Potts Westminster ● Frolic Brewing Co ● Gordon Biersch ● Kokopelli Beer Co ● ● Nighthawk Brewery ● Rails End Beer Co Rock Bottom Orchard Town Center ● Rock Bottom Westminster Promenade ● Westminster Brewing Co ● ● Wonderland Brewing Co ● ● CASTLE ROCK 105 West Brewing Co ● Burly Brewing Castle Rock Beer Co Rockyard Brewing Co ● CENTENNIAL/LONE TREE/ HIGHLANDS RANCH 3 Freaks Brewery ● Blue Spruce Brewing Co ● ● C.B. & Potts Highlands Ranch ● Grist Brewing Co ● Halfpenny Brewing Co Lone Tree Brewing Co Lost Highway Brewing Co Resolute Brewing Co Rock Bottom Park Meadows ● COLORADO SPRINGS AREA BierWerks Brewery ● ● Black Forest Brewing Brass Brewing Co Bristol Brewing ● Cerberus Brewing Co Cogstone Brewing Co ● Colorado Mountain Brewery ● Deuces Wild Brewery ● Fieldhouse Brewing Co ● Florence Brewing Co Fossil Craft Beer Co ●
Goat Patch Brewing Co goatpatchbrewing.com 719.471.4628 2727 N Cascade Ave Unit 123 Colorado Springs
Gold Camp Brewing Co
March-April 2018
Great Storm Brewing ● Iron Bird Brewery ● JAKs Brewing Lost Friend Brewing Co Local Relic Manitou Brewing Co ● Metric Brewing Nano 108 Paradox Beer Co ● Peaks N Pines Brewing Co Phantom Canyon Brewing Co ● ● Red Leg Brewing Rock Bottom Colorado Springs ● Rocky Mountain Brewery Smiling Toad Brewery Storybook Brewing Trinity Brewing ● Ute Pass Brewing Co ● Whistle Pig Brewing Co
DENVER
BAKER/SOUTH BROADWAY Alternation Brewing Baere Brewing Co Banded Oak Brewing Co Black Project Spontaneous & Wild Ales Declaration Brewing Co ● ● Dos Luces Grandma’s House Lowdown Brewery + Kitchen ● Platt Park Brewing Co ● TRVE Brewing Co CAPITOL HILL/E COLFAX/ PARK HILL Alpine Dog Brewery Cerebral Brewing CO-Brew Fiction Beer Co ● Pints Pub ●
Station 26 Brewing Co ● station26brewing.co 303.333.1825 7045 E 38th Ave Denver
Thirsty Monk Brewery Vine Street Pub & Brewery ●
FIVE POINTS Spangalang Brewery Woods Boss Brewing LODO Denver Chophouse ● Great Divide Brewing Co ● ● Jagged Mountain Craft Brewery ● Rock Bottom Denver ● Sandlot Brewery
Wynkoop Brewing Co ● wynkoop.com 303.297.2700 1634 18th St Denver
MILE HI/AURARIA Briar Common Brewery + Eatery ●
Burns Family Artisan Ales Denver Beer Co ● ● Little Machine Brew House ● Seedstock Brewery Strange Craft Beer Co ● ● Tivoli Brewing ● Wit’s End Brewing Co Zuni St. Brewing Co ●
WHEAT RIDGE/EDGEWATER/ LAKEWOOD Brewery Rickoli ● CAUTION: Brewing Co
NORTHEAST DENVER Brewability Lab J. Moe’s Brew Pub ● River North Brewery Zephyr Brewing Co ●
Great Frontier Brewing Co Green Mountain Beer Co Ironworks Brewery & Pub ● Joyride Brewing Co ● Landlocked Ales Westfax Brewing Co DURANGO AREA Animas Brewing Co ● Bottom Shelf Brewery ● BREW Pub & Kitchen ● Carver Brewing Co ● Dolores River Brewery ● ● Durango Brewing Co ● ● J. Fargo’s Family Dining & Micro Brewery ● Main Street Brewery & Restaurant ● Mancos Brewing Co ●
NORTHWEST DENVER
Bruz Beers ● bruzbeers.com 303.650.2337 1675 W 67th Ave Denver
Call to Arms Brewing Co ● De Steeg Brewing Diebolt Brewing Co ● ● Factotum Brewhouse Goldspot Brewing Co ● ● Grateful Gnome Sandwich Shoppe + Brewery ● Hogshead Brewery ● Oasis Brewing Co Prost Brewing Co ●
RINO
10 Barrel Brewing Co ● ● 10barrel.com/pub/denver 720.573.8992 2620 Walnut St. Denver
14er Brewing Beryl’s Beer Co ● ● Bierstadt Lagerhaus● Black Shirt Brewing Co ● ●
Blue Moon Brewing Co ● ● bluemoonbrewingcompany.com 303.728.2337 3750 Chestnut Place Denver
Crooked Stave Artisan Beer Project Epic Brewing Co ● Great Divide Brewing Co ● ● Mockery Brewing ● Odell Brewing Co Our Mutual Friend Ratio Beerworks ● ●
SOUTHEAST DENVER Bull and Bush Brewery ● ● Comrade Brewing ● Copper Kettle Brewing Co ● Fermaentra ● SOUTHWEST DENVER Black Sky Brewery ● ● Chain Reaction Brewing Co ● Crazy Mountain Brewing Co ● ● The Intrepid Sojourner Beer Project ● Renegade Brewing Co
Colorado Plus Brew Pub ● ● coloradoplus.net 720.353.4853 6995 W 38th Ave Wheat Ridge
Ska Brewing Co ● ● skabrewing.com 970.247.5792 225 Girard St Durango
Steamworks Brewing Co ● WildEdge Brewing Collective
EAGLE COUNTY 7 Hermits Brewing Co ● Bonfire Brewing ● Crazy Mountain Brewing Co ● Gore Range Brewery ● Vail Brewing Co ● ● ENGLEWOOD AREA The Brew on Broadway ● ● C.B. & Potts Denver Tech ● Dead Hippie Brewing ESTES PARK Estes Park Brewery ● Lumpy Ridge Brewing Co Rock Cut Brewing Co FAIRPLAY South Park Brewing Co ● FORT COLLINS AREA Anheuser-Busch BJ’s ● Black Bottle Brewery ● C.B. & Potts ● Coopersmith’s Pub & Brewing ● DC Oakes Brewhouse & Eatery ● Equinox Brewing ● Freedonia Brewing Funkwerks Gilded Goat Brewing Co Horse & Dragon Brewing Co Intersect Brewing
TILLERY & CIDERY LINEUP Jessup Farm Barrel House ● Mash Lab Brewing Maxline Brewing McClellan’s Brewing Co New Belgium ● ● Odell Brewing Co ● ● Old Colorado Brewing Co Pitchers Brewery ● Purpose Brewing Rally King Brewing Ramskeller Brewery ● Snowbank Brewing Soul Squared Brewing Co Three Four Beer Co ● Timnath Beerwerks Zwei Brewing Co ● ●
GLENWOOD SPRINGS/ CARBONDALE/ASPEN Aspen Brewing Co ● Capitol Creek Brewery ● Carbondale Beer Works ● Casey Brewing and Blending Glenwood Canyon Brew Pub ● Roaring Fork Beer Co ● GOLDEN Barrels and Bottles Brewery ● Cannonball Creek Brewing Co ● Coors Brewing Co Golden City Brewery ●
Holidaily Brewing Co Holidailybrewing.com 303.278.BEER 801 Brickyard Cir., Golden
Mountain Toad Brewing ● New Terrain Brewing
GRAND JUNCTION AREA 4 B’s Brewery ● ● Copper Club Brewing Co ● Edgewater Brewery ● Kannah Creek Brewing Co ● Palisade Brewing Co ● ● Revolution Brewing ● ● The Rockslide Restaurant and Brewery ● Suds Brothers Brewery ● ● GREELEY AREA Brix Taphouse and Brewery ● ● Broken Plow Brewery ● Crabtree Brewing ● ● G5 Brew Pub ● Grand Lake’s 16th Street Tavern ● ● Green Earth Brewing High Hops Brewery ● ● Rocky Mountain Taphouse ● WeldWerks Brewing Co Wiley Roots Brewing Co ● IDAHO SPRINGS/EVERGREEN/ CENTRAL CITY Dostal Alley Saloon & Gambling Emporium ● El Rancho Brewing Co ●
Evergreen Taphouse & Brewery ● Guanella Pass Brewing Co Lariat Lodge Brewing Co ● ● Tommyknowcker Brewery & Pub ● Westbound & Down Brewing Co ●
KREMMLING Grand Adventure Brewing Co LAKE CITY Lake City Brewing LITTLETON AREA 38 State Brewing ● ● Blue Spruce Brewing Co Boggy Draw Brewery Breckenridge Brewery ● Coal Mine Ave. Brewing Co Living the Dream Brewing Co Locavore Beer Works Saint Patricks Brewing Co LONGMONT 300 Suns ● Bootstrap Brewing Brewmented Grossen Bart Brewery ● ● Left Hand Brewing Co ● Open Door Brewing Oskar Blues ● Outworld Brewing Primitive Beer Pumphouse Brewery ● Shoes and Brews Skeye Brewing ● Wibby Brewing ● ● LOVELAND/BERTHOUD Berthoud Brewing Co Big Beaver Brewing Co ● Big Thompson Brewery Buckhorn Brewers City Star Brewing ● Crow Hop Brewing Drätz Brewing Co Grimm Brothers Loveland Aleworks Rock Bottom ● Sleeping Elephant Brewing Tilted Barrel Verboten Brewing Co Veteran Brothers Brewing Co ● MONUMENT Pikes Peak Brewing Co ● ● NORTHGLENN/THORNTON Beer by Design Brewery ● Mother Tucker Brewery Periodic Brewing ● PAGOSA SPRINGS/ DEL NORTE/ALAMOSA Pagosa Brewing Co ● Riff Raff Brewing ● ● San Luis Valley Brewing ● Square Peg Brewerks Three Barrel Brewing Co ●
PAONIA Chrysalis Barrel Aged Beer PARKER Barnett and Son Brewing Co ● ● Downhill Brewing Co ● FanDraught Sports Brewery PUEBLO AREA Brues Alehouse Brewing Co ● ● PDub Brewing Co Shamrock Brewing ● Walter’s Brewery & Taproom SALIDA/BUENA VISTA/ CRESTONE/LEADVILLE Crestone Brewing Co ● Eddyline Restaurant and Brewing Co ●
Elevation Beer Co ● elevationbeerco.com 719.539.5258 115 Pahlone Pkwy Poncha Springs
Moonlight Pizza and Brewpub ● Periodic Brewing Soulcraft Brewing
GUNNISON/CRESTED BUTTE The Eldo Brewery and Taproom ● ● High Alpine Brewing Co ● Irwin Brewing Co SOUTHWEST COLORADO Avalanche Brewing Co ● Colorado Boy Pizzeria & Brewery● Colorado Boy Pub & Brewery ● Golden Block Brewery ● Horsefly Brewing Co ● ● Ouray Brewery ● Ourayle House Brewery Red Mountain Brewing ● Smuggler’s Brewpub ● Telluride Brewing Co Two Rascals Brewing Co STEAMBOAT SPRINGS Butcherknife Brewing Co Mahogany Ridge Brewery & Grill ● Mountain Tap Brewery ● Storm Peak Brewing Co Yampa Valley Brewing Co STERLING Parts & Labor Brewing Co SUMMIT COUNTY Angry James Brewing Co The Baker’s Brewery ● Breckenridge Brewery & Pub ● Broken Compass Brewing Dillon Dam Brewery ● ● Outer Range Brewing Co ● Pug Ryan’s ● TRINIDAD Dodgeton Creek Brewing Co WINTER PARK AREA Hideaway Park Brewery
Moffat Station ● Never Summer Brewing Co The Peak Bistro & Brewery ●
DISTRIBUTION ONLY AC Golden Brewing Co Acidulous Brewing Co Amalgam Brewing Atom Brewing Co Black Sheep Brewery Burgundian Brewing Centennial Beer Co Gemini Beer Co Good River Beer Idylwilde Brewing Lady Justice Brewing New Planet Beer The Occasional Brew Sleeping Giant Brewing
SPIRITS DENVER/BOULDER 12 Point Distillery - Lafayette Altitude Spirits, Inc. - Boulder Anders’ Vodka - Parker
Archetype Distillery archetypedistillery.com 119 S Broadway Denver
Arta Tequila - Englewood Bear Creek Distillery - Denver The Block Distilling Co - Denver Broken Arrow Spirits - Centennial Colorado Sun ‘Shine - Englewood Deviant Spirits - Boulder Deviation Distilling - Denver Devil’s Head Distillery - Englewood Downslope Distilling - Englewood Elwood Distilling - Boulder The Family Jones Spirit House Denver Geek Spirits - Boulder Golden Moon Distillery - Golden Hogback Distillery - Wheat Ridge J & L Distilling Co - Boulder Ironton Distillery - Denver Laws Whiskey House - Denver Leopold Bros - Northeast Denver Local Distilling - Golden Mad Rabbit Distillery - Westminster Mile High Spirits - Lodo Rising Sun Distillery - Northwest Denver Rocker Spirits - Littleton Ski Bum Rum Distillery - Golden Spirit Hound Distillers - Lyons Squeal Rum - Aurora
State 38 Distilling state-38.com 303.895.1485
400 Corporate Cr. Ste. B, Golden
Stranahan’s - South Denver
Strongwater Spirits & Botanicals - Denver Tighe Brothers Distillery - Denver Vapor Distillery - Boulder Weaver’s Spirits - Parker Whistling Hare - Westminster ●
NORTHERN COLORADO Anvil Distillery - Longmont Art of the Spirits Colorado Whiskey Idaho Springs Big Fat Pastor - Loveland Black Canyon Distillery - Longmont Bouck Brothers Whiskey - Idaho Springs Coppermuse Distillery - Fort Collins Dancing Pines Distillery - Loveland Elevation 5003 Distillery - Fort Collins Elkins Distilling Co - Estes Park Feisty Spirits - Fort Collins Longtucky Spirits - Longmont Mobb Mountain Distillers - Fort Collins NOCO Distillery - Fort Collins
Old Elk Distillery oldelk.com 970.498.2266 315 W Oak St Ste 700 Fort Collins
Old Town Distilling - Fort Collins Still Cellars - Longmont Spring 44 Distilling - Loveland Steamboat Whiskey Co - Steamboat Springs ● Syntax Spirits - Greeley
SOUTHERN COLORADO 3 Hundred Days of Shine - Monument Axe and the Oak Distillery - Colo. Springs Black Bear Distillery - Green Mountain Falls Blue Fish Distillery - Colo. Springs Boathouse Distillery - Salida Cockpit Craft Distillery - Colo. Springs Deerhammer Distilling Co - Buena Vista Distillery 291 - Colo. Springs Lee Spirits - Colo. Springs Mystic Mountain Distillery - Larkspur Sand Creek Distillery - Hugo Sangre Distilleries - Westcliffe Spirits of the Rockies - Pueblo Wood’s High Mountain Distillery Salida WESTERN SLOPE 10th Mountain Whiskey & Spirit Co - Vail 39 North Spirits - Eagle 808 Distillery - Eagle
Breckenridge Distillery ● breckenridgedistillery.com 970.547.9759 1925 Airport Rd Breckenridge
Coal Creek Distillery - Crested Butte Colorado Gold - Cedaredge
March-April 2018
ThirstColorado.com 53
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NEXT EVENT ROCK
INDIVIDUAL TABLE RESERVATIONS | PRIVATE EVENT SPACE FOR 300+ PEOPLE | OFF-SITE ENTERTAINMENT
Durango Craft Spirits - Durango Highlands Distillery - Grand Junction Honey House Distillery - Durango Idlewild Spirits - Winter Park KJ Wood Distillers - Ouray Marble Distilling Co - Carbondale ● Montanya Distillers - Crested Butte Peach Street Distillers - Palisade Peak Spirits - Hotchkiss Stoneyard Distillery - Dotsero Storm King Distilling - Montrose Telluride Distilling Co - Mountain Village Woodshed Distilling - Pagosa Springs Woody Creek Distillers - Basalt
FADÓ IRISH PUB & HOWL AT THE MOON PRESENT
ST. PATRICK’S DAY
CIDER A LEGENDARY
OUTDOOR EVENT
TICKETS
3.17.18 DOORS OPEN
FADOIRISHPUB.COM/DENVER
LIVE
ENJOY ST. PATRICK’S DAY RESPONSIBLY
EARLY
MUSIC
3 OUTDOOR: DENVER
CONTACT DENVEREVENTS@HOWLATTHEMOON.COM OR VISIT HOWLATTHEMOON.COM FOR MORE DETAILS.
1735 19TH STREET • DENVER, COLORADO • 720-509-2151
Big B’s Juices and Hard Cider - Hotchkiss Branch Out Cider - Fort Collins C Squared Ciders - Denver ● Clear Fork Cider - Denver Climb Hard Cider Co - Loveland Colorado Cider Co - Denver Colorado Common Cider - Colo. Springs Colorado Plus Cidery - Golden Compass Cider - Fort Collins Golden City Winery - Golden Haykin Family Cider - Aurora The Ice Cave Cider House - Monument
Old Mine Cidery & Brewpub - Erie Red Fox Cellars - Palisade Scrumpy’s Hard Cider - Fort Collins Snow Capped Cider - Cedaredge St. Vrain Cidery - Longmont Stem Ciders - Denver ● ● Stem Ciders Acreage- Lafayette ● ● Summit Hard Cider - Fort Collins Talbott’s Cider Co - Palisade Talisman Farm Cidery - Hygiene Wild Cider - Firestone
If your favorite craft hangout is not listed, please let us know. joe@thirstcolorado.com
Connect with us on
Facebook, Twitter and our website where we are serving up more of the Colorado lifestyle. facebook.com/thirstcolorado twitter.com/thirstcolorado www thirstcolorado.com
@thirstcolorado 303.428.9529
Molly’s
B EER CLUB
Are you a craft beer enthusiast? Us too. That’s why we created the Molly’s Beer Club! We want to reward our awesome customers who love their craft beers with, you guessed it, craft beer. Not just any craft beer though, we’re talking the most sought-after and hard to find beers out there. So how do you get your hands on one of these allocated brews? Molly’s Beer Club is free and easy to join, just sign up on our website! We notify Beer Club members via email when there are special release items that they can reserve for pick up. Many of these releases are first come, first serve, so you’ll want to pay attention to your email!
Molly’s Beer Club can get you access to...
Molly’s Annual Cellar Release, 2017
Russian River Pliny the Elder
Sign up for beer club here:
Fremont Dark Star
H T T P : / /M OLLYS S P IRITS.C OM /DENVER-LIQUOR-S TORE-BEER/BEE R -CLUB/
Oude Gueuze Tilquin
Goose Island Bourbon County Perrenial Abraxas Plus 60+ of other rare beers!
5 8 0 9 W. 4 4T H AV E. LA KES I DE, CO 80 212
54 ThirstColorado.com
March-April 2018
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303-9 55-51 74
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MOLLYSSPIRITS.C OM
SAMPLE A HYPOTHESIS. S AT U R DAY
MARCH
10
12:00PM -4:00PM
We'll be pouring up some of the geekiest craft beers from over 25 breweries, so sample away. Nerd attire suggested but not required. We'll be collecting school supplies including pens, pencils, notebooks, and more to benefit local area schools.
G E T YO U R T I C K E T S N OW O N E V E N T B R I T E .C O M
1634 18TH STREET
DENVER, CO 80202
#DayOfDorks