Thursday, October 25, 2007

Who Let the Dogs Out - Flying Dog Brewery

Today's blog entry is going to review some of the beers from one Colorado brewery in particular and this time I choose to review the ales from Flying Dog Brewery (formerly) of Denver, Colorado. I've heard some good reviews on this brewery from listening to the beer podcasts covering the 2007 Great American Beer Festival that took place on October 11-13 in Denver. I went to my local beer store and found a Flying Dog Mixed Pack in the cooler and decided to try them out. The mixed pack had 12 beers in brown bottles with a random sampling from their many ales. In this particular box, there were 5 different beers featured so some of them had either 2 or 3 of the same brand included in the box.

I decided to taste test as many of Flying Dog's beers as possible while I ate dinner and watched the World Series last night. My Colorado Rockies were playing and this presented the perfect opportunity to try some of the local Colorado microbrews.

The first beer I opened up was Flying Dog Road Dog Porter, a Scottish Porter (5.5% ABV, IBU's 26). This was the darkest beer of the sampler pack and I'm becoming a lover of darker beers these days. I was eating some steak tacos from Qdoba Mexican Grill while I tasted this beer and I must say that the hot salsa on the tacos mixed perfectly with this Scottish ale. This is a decent tasting beer that goes down easy. I really enjoyed the aroma of this beer from the Yakima Golding and Cascade hops. It is lightly hopped and wasn't heavy at all. Very nice! I'd give this beer a 3.2 out of 5 on the personal rating scale.

Update: Had another of these on Feb. 7, 2009 and the recipe had changed. It's no longer labeled a Scottish porter but rather just a porter. The ABV was raised to 6.0% and the IBU's upped to 30. Tastes even better now!< After dinner, I sat down and opened up a Flying Dog Tire Bite Golden Ale (ABV 5.1%, IBUs 17.5). This was a wonderful golden colored ale that was light and tasty. A bit more hoppier than the Road Dog but still an excellent ale. I ended up finishing this beer quickly. This was more of a summer-like ale and uses German Perle and Hallertau hops. I enjoyed this beer - smooth and would probably drink it again. I'd give this beer a 3.0 out of 5 rating.

Quickly, it was time for beer number three. This was the Flying Dog Snake Dog IPA (ABV 5.8%). Now let me say up front that I do not particularly enjoy IPA's. They are much hoppier and a lot more bitter than other beers. It takes an acquired tasted to enjoy an IPA and I knew the minute I smelled this beer that it was going to be a challenging experience. First off, this beer is rated an IBU 48 on the bitterness scale and uses a lot of Warrior, Columbus, and Golding hops.

Snake Dog IPA is dry hopped with the Columbus hops. When I tasted it, I got the feeling that I had a mouthful of bitter hops. I like a little bit of hop taste to my beer, but this one was nearly too powerful. The beer itself has an orange color with a slight citrusy aroma and the taste was what I expected from an IPA - bitter. I initially struggled to drink this beer as taste was not one that I was used to. I decided this beer needed something to counteract the bitterness. I had a couple wedges of Colby Jack cheese nearby and bit into that and chewed on the cheese after a mouthful of IPA. Wow, did that make a difference.

The cheese was the perfect antidote for the bitterness of the beer. I was able to finish the beer after struggling with it for several minutes thanks to the Colby Jack. Whenever I drink my next IPA, I'm going to be sure to have some cheese with me. This brew was one of my most challenging of the Flying Dog beers to review. I'm going to give it a 2.8 out of 5 and put it on my list to revisit again later once my taste for IPA's improve.

Update: 5/13/08 - I rated this beer prior to loving the IPA style. I plan to revisit this beer again. I'm now a fan of IPA's and I'll bet this beer stands up with the best of 'em.

The last beer I had during the evening was the Flying Dog Doggie Style Classic Pale Ale (ABV 4.7% and IBU's 36). The beer is described on the label as having "a shit load of Cascade hops" as well as some Northern Brewer hops added to boot. This beer definitely was a hoppy beer, buy not nearly as bitter as the IPA. This beer was more amber in color. I didn't need the cheese to finish this beer but was a borderline decision on having another one. Three of the Pale Ale bottles came in the 12 pack, so I'm going to re-try this beer again this week. The cascade hops are pleasant enough to smell while drinking it, but you have to wonder whether or not a "shit load" of them was warranted. It was 3rd on my list for enjoyability in this sampler pack primarily due to the bitterness factor. I'd give it a 2.9 out of 5 rating.

A day or so later, I finally got a chance to evaluate the 5th beer in this pack, the Flying Dog In Heat Wheat Ale (ABV 4.7%, IBU's 12). This beer poured out as a golden and hazy beer with a decent white foam head. The smell immediately told me it was definitely a wheat beer. The taste was not that intriguing to me as I'm not a big Hefeweizen drinker. The beer was not as hoppy as others and enjoyed the low sprinkling of German Perle hops. I imagine this would be a good summertime ale for a hot day, but on a cool fall evening, I'd prefer something a bit darker. I'd give this a 2.8 out of 5 rating.

So overall, Flying Dog has produced some uniquely different and tasty styles. I'd recommend the Road Dog and Tire Bite for you virgin microbrew drinkers, and if you like hoppier and bitter beers, you may wish to try the Snake Dog and Doggie Style for a change of pace.

Related articles:
- Flying Dog Gonzo Imperial Porter review.
- Beer cellar aging - a short experiment.
- Flying Dog to throw Twitter party in Denver.

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Monday, October 22, 2007

Aspen to open local brewery

Colorado is about to get another small craft brewery as plans have been announced to open a new brewery in Aspen in December. Three young entrepreneurs have gotten the support of local businesses and will open the "Aspen Brewery" in December of this year. They plan to produce eight different beers initially and sell to local restaurants, bars and liquor stores.

The owners are young but enthusiastic that feel that their craft beers will sell well in this upscale Colorado ski town. Duncan Clauss (22), Rory Douthit (22), and Brad Veltman (23) found a small 2,000 square foot site to produce their fermented beverages and have signed a three-year lease for the site. Brewmaster Jason Courtney (38) will oversee the creation of the initial brews.

Aspen Brewery also obtained a license to sell beer on their property and will offer up their wares in take-home growlers for the local patrons from their planned tasting room.

While the entrepreneurs are new to the business, they've consulted with one of the local Aspen businessmen, George Stranahan, who is one of the co-founders of Flying Dog Brewery in Denver and got his nod for starting up the business.

Colorado beer enthusiasts will no doubt look forward to sampling their first beers and gladly add them to the growing list of Colorado brewers.

Related articles:
- Longer wait for Aspen Brewery opening.
- Aspen Brewery opens.
- Aspen Brewery gets compromise from city.

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Wednesday, October 17, 2007

Winners list from the 2007 GABF

2007 GABF WinnersIf you missed it this year, the 2007 Great American Beer Festival (GABF) was held once again in Denver for it's 26th yearly celebration. There were around 473 brewers and 2793 beers represented from around the country at this year's fest. Wow, talk about a wide variety! The GABF is sponsored by the Brewers Association and draws over 40,000 beer enthusiasts each year.

The Brewers Association announced their list of this year's winners. You can review all of the winners here in their handy PDF document. (103KB) You will need a copy of Adobe Reader to view.

With 75 different judging categories this year, it will be hard to be able to get samples of all these fine beers. Start with your favorite styles and work from there. I hope to personally review many of these beers over the course of the next year.

If you want a candid review of this year's festival from a panel of beer podcasters, head on over to Basic Brewing Radio and listen to their October 18th GABF Review Podcast or click on the link here.

For those of you Colorado beer lovers, I've taken a snapshot of all of the Colorado based brewers who won medals at this year's GABF below. Click on the image below for a larger view.

Related articles:
- 2008 Colorado GABF Winners.
- 2009 Colorado GABF Winners.

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Monday, October 15, 2007

Restaurant Review: Garlic Mikes

Garlic MikesI had the opportunity to travel this last weekend out to Gunnison, Colorado to see my daughter who is currently attending Western State College. This was the college's annual Parent's Weekend and we made the 4.5 hour drive from Greeley to the quiet mountain town nestled in at 7700 feet elevation.

Normally when I travel I like to hit up the local brewery's whenever I can, but this time around I was not able to visit the Gunnison Brewery as I would have liked. I had my youngest son along this time around and my wife had other ideas about where she wanted to go for dinner while we were in town. So after much debate, we settled on one of the best restaurant's in Gunnison - Garlic Mike's.

Garlic Mike's is located a couple miles north of Gunnison along the banks of the Gunnison River. This restaurant is a small but popular Italian restaurant that has more than just your common Italian cuisine. I was after a nice steak and the NY Strip Steak Carbonara was just the thing I was looking for. And of course, what better drink to have with a steak dinner than a nice microbrew. Sadly, they didn't have any of the Gunnison Brewery beers featured on the menu, so I settled on an Odell's 90 Shilling as my 1st choice. They also offer Fat Tire and Samuel Adams beers as well as a few seasonal brews.

Word of warning, come hungry and bring a few extra bucks. While the food is great, so is the price of their meals. I believe between the four of us in our family, I spent about $100 including tip. My steak was about $25. I normally order all of my steaks cooked medium well. I'm not a fan of meat served red. I like mine cooked and with just a hint of pink in the middle. When they served my steak, it was black. I mean it looked like it had been way overcooked, but as the waiter reminded me, this was not burnt, but it was black due to the type of secret marinade they use that gives it that dark color. I carved into and found no char'ed crust but a very tender piece of meat what was just a bit pink on the inside. The taste was superb! My beer complimented the steak just perfectly too.

I was in the mood for a second beer and asked the waitress what other microbrews they had and if they had any IPA's available. She told me that had a local IPA called something like Red Car or Box Car IPA, I forget the name exactly. It was supposedly local, but I couldn't find that beer in The beer was a bit more hoppy than other beers and had a deep red color to it. The bouquet was not too strong but you could taste the extra hops that a regular IPA would offer. The beer was decent but was not one of the best I have had in recent memory. I'm generally not an IPA fan, but I was willing to try one again just to expand my repertoire.

As for the food, it was yummy. The steak came with green beans and a garlic mashed potato side that went well with it. I also just loved the sliced bread that came with the meal. I found myself eating about 3 of those and wanted some more. The rest of my family enjoyed their meals. My wife and daughter had some pasta dishes and my son had one of the individual pizzas.

So, if you're ever in Gunnison, Colorado and looking for a nice meal, I'd recommend Garlic Mikes. I'd suggest either going early or getting a reservation because they are quite popular and filled up their tables quickly.

Related articles:
- A taste of Rock Bottom Centerra - Loveland CO.
- Lunch at Coopersmith's Pub & Brewing - Ft. Collins CO.
- Restaurant review: Choice City Butcher & Deli - Ft. Collins CO.
- Restaurant review: The Tavern at St. Michael's Square - Greeley CO.

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Friday, October 12, 2007

When Work Throws You a Beer Bust

I love my job. At least I guess I must, I've been working for the same company for the last 24 years. And while I won't mention the name of my company, let's just say it's a large Fortune 500 company that makes PCs, printers and takes on the IT duties of other companies including it's own.

Back in the golden age of IT (mid 80's to late 90's), it was a common sight to see our company throw a celebration for it's employees on a regular basis. We called these celebrations Beer Busts. The company would spare no expense in providing a wealth of food and beer. It was a way to bond all the employees together and celebrate having a great financial quarter.

But then the dark times hit shortly after Y2K was over. The IT industry was employing too many workers. Many had already left and went bust trying to strike it rich when the Internet start-ups all began. Companies were tightening their belts, reducing benefits, laying off workers and hiring much cheaper offshore contract employees. There seemed to be no loyalty to the employee anymore. It was a dark time for the IT industry. Beer Busts became a thing of the past.

Then suddenly, a surprise came with the announcement that our beloved company was going to pull out all the stops and host a big Oktoberfest celebration for us. I was shocked! Not only were they providing beer, but plenty of it along with tons of food, deserts, raffle prizes and a live band. Holy cow! Was I dreaming? Nay, it was real.

Yesterday at 2pm, everyone headed out to the company cafeteria to witness not 1, not 2 but 7 different kegs of beer being served. The beer they were pouring included some of the traditional mass market swill (Coors, Bud, Michelob) but to my pleasure, they were also pouring New Belgium's Fat Tire Amber Ale and Sunshine Wheat as well as Odell's 90 Shilling, classic Colorado microbrews. I was in beer heaven! There was also a long line to get some nice brats. I quickly opted to try the 90 Shilling and got in line for the brats and struck up a conversation with some of my co-workers. It was just like the old days.

Seeing how this is a beer blog, I'll give a quick review of the Odell's 90 Shilling. This beer has been around since 1989 as Odell Brewing Company's flagship beer. It's an offshoot of a classic Scottish Ale. Odell is based in Fort Collins Colorado which just happens to be where I work. It's billed as am amber beer and a Scottish ale, but is a bit darker than most ambers, certainly darker than New Belgium's Fat Tire. A friend of mine introduced it to me back in the late 90's, a time when I was drinking nothing but commercial swill. This was the beer that changed my mind about other styles of beer and got me to start trying other beers. In fact, shortly after tasting that for the first time, I started homebrewing. But I digress.

Odell's 90 Shilling is a refreshing dark amber with a rich smooth taste. It goes down clean with no aftertaste. A beer that certainly invites you to want a 2nd one. I wish I had brought a glass with me as the plastic cups that we were drinking out of certainly did nothing to enhance the experience, however, the quality of the beer shone through the container. At least this beer was flowing out of a keg and not a can. Plus it was free so I can't really complain.

I'd heartily recommend this beer to anyone. I may make this one of my staple beers alongside New Belgium's Fat Tire Amber Ale. I'll give it a hefty Thumbs Up.

It was great of my employer to throw this Oktoberfest celebration for all of us. It's been way too long since we've had a nice celebration like this. It only helps to build morale and boost spirits. At least the person in charge of this event knew what kind of beer to order. Nothing beats good old local microbrew. Gotta support our local breweries, and in Colorado, we have a lot of them.

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Thursday, October 11, 2007

Virtual Oktoberfest Warcraft Style

Warcraft Brewfest
I'm a big fan of this time of year. The hot summer days are quickly fading from memory as the cool fall air settles in, the leaves start turning and a man's fancy turns towards his favorite subject. No it's not football or sex, it's BEER. And what better way to celebrate the most recent harvest with an annual Oktoberfest!

All across America, cities are celebrating the end of the growing season by tapping a few kegs from their local brewpubs and quaffing down some of that fine golden ale. While many people enjoy going to their local Oktoberfest, they might not realize that they can also celebrate Oktoberfest online as well.

One of the more recent places to celebrate Oktoberfest is in the online game World of Warcraft from Blizzard Entertainment. World of Warcraft (or WoW) hosts many in-game festivals throughout the year and this year Brewfest is one of them.

Late September is the time of year that World of Warcraft celebrates Oktoberfest. Players can participate in the Brewfest by attending one of the many sites outside the virtual city gates where the Brewfest is being held. WoW's Brewfest lets you "sample" the lands finest beers and have some fun while you're at it.

At the Brewfest, you can capture strange creatures that can only be seen while "drunk". You can deliver kegs of beer to the Brewfest while riding a large speedy Ram. You can help defend the beer kegs against invading evil dark iron dwarves who try to steal the beer.

As a reward, the Brewfest awards prize tickets that can be redeemed in game for Brewfest costumes, mugs and stylish German hats. It's all good fun and if by chance you are of age, you can even pour yourself and enjoy a real beer while playing in the Brewfest.

Ya, call me a geek, but I've really enjoyed getting my virtual characters soused up by drinking a few dwarven ales while I actually sip on my New Belgium Brewery 1554 Black Ale while I play. At least you won't get pulled over for a DUI after the WoW Brewfest is over - you're already home.

I've long since quit playing WoW, but it's a pleasant enough game provided that you don't end up playing too much of it at once. Everything in moderation, that goes for beer as well.

Update: I no longer play WoW or online poker. I think beer and fantasy football remain my number 1 hobbies. Are you still playing World of Warcraft? Let me know what you think about WoW's Brewfest.

Related articles:
- Personal beer tour underway (featuring NBB 1554).
- Avery The Kaiser Imperial Oktoberfest review.
- Oskar Blues hosts annual Osktoberfest.

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Wednesday, October 10, 2007

Commonly used brewing definitions

The following is a compilation of commonly used brewing terms and definitions - A to Z.

Acetaldehyde - Identified by the smell or taste of green apples
Adjunct - Any unmated, fermentable ingredient such as honey or Belgian candy sugar that you add to beer, often used to add flavor or alcohol
Aerate - To force air or oxygen into solution
Aerobic - A process requiring oxygen
Agar - A gelatinous culture medium for yeast culturing
Ale yeast - Top fermenting yeast with ideal fermentation temperature around 68F: Latin name Saccharomyces cerevisiae. See White Labs, Wyeast, DCL Dry Yeast, and Lallemand Dry Yeast for information on strains available. See also Lager yeast
All grain - Refers to beers brewed with barley, barley malt and specialty grains and without extracts also used in reference to home brewers who make their own beer by using nothing but grain
Alpha acid - One of two resins found in hop lupulin glands usually measured by percent by weight. Alpha acids convert to bitterness during the boil
Alpha acid units (AAU) - A measurement of hop bittering potential expressed in relation to acid percentage of total hop weight. See also Homebrew Bitterness Units (HBUs)
Alpha-amylase - One of the two principal diastatic enzymes that convert starches into fermentable sugars.
Alt - German for old
Anaerobic - A process that does not require oxygen
Astringency - A drying, puckering, harsh mouth coating huskiness or dryness from tannin in the grain husk
Attenuate - Refers to the yeast consumption of fermentable sugars transforming them into alcohol and carbon dioxide gas indicated by the difference between original gravity and final gravity
Autolysis - A disintegrating, self-digestion of a cells body by it's own enzymes; autolyzed yeast contributes nitrogen to the wort creating a rubbery stench

Balling - One of two basic scales found on hydrometers that is used to measure the density of beer, named for its inventor, Carl Joseph Balling
Barley wine - A strong ale
Barrel - A liquid measure equivalent to 31 US gallons
Base - grain The major source of fermentables
Beer engine - A device for dispensing draft beer using a pump operated by hand. The use of a hand pump allows cask-conditioned beer to be served without the use carbon dioxide.
Beer stone - The grayish white material that builds up on the inside of your brewing system. Organic compounds in the wort that bind with compounds in the brewing water and adhere to stainless steel
Beta acid - One of the two resins in hop lupulin glands. Beta acids contribute more to the preservation of the beer than to its bitterness because of its insolubility
Beta-amylase - One of the two principal diastatic enzymes that convert starches into fermentable sugars. Often referred to as the saccharifing enzyme
Beta-glucan - A gum derived mostly from grain husks
Beta-glucan rest - The standard rest to break down Beta Glucans is 100* F for 15 minutes. See also Beta-Glucan
Blow-off tube - An alternative to an air lock. The tube extends from the fermenter to a bucket of sanitizer
Body - The sensation of fullness or thickness of a beer on the palate, mouth-feel
Bottle conditioned - Aged and naturally carbonated in the bottle
Bottom fermenting - See lager yeast
Break - The phase during boiling or cooling of beer wort when proteins precipitate
Bright tank - A vessel or container that the beer is racked to once fermentation is or is almost complete. This vessel is usually pressurized to ease racking the finished beer off the precipitated trub. This vessel is usually chilled for three weeks at 32 degrees F

CAMRA - The CAMpaign for Real Ale. An organization in England that was founded in 1971 to preserve the production of cask-conditioned beers and ales.
Carboy - A large volume container of glass or plastic typically used by home brewers for fermentation or conditioning tanks
Chill haze - Small particles of protein and polyphenols
Closed fermentation - Fermentation takes place in a closed vessel
Cold break - Particles that begin to fall from suspension as the wort drops below 140 degrees F. See also break
Cold steeping - Specialty grains are steeped in water that is 40-55 degrees F for several hours to over night. Cold steeping is used on dark grains and supposedly results in less aggressive flavor
Conditioning - The final stage of fermentation in a bottle or keg whereby natural carbonation is produced
Conical fermenter - Usually either a plastic or stainless steel fermenting vessel. Simplifies the fermentation process in that dead yeast can simply be removed from the beer by way of a dump valve found on the bottom of the vessel
Conversion - Changing starches to sugars as in the mashing process
Cooper - An old term that refers to the brew pot
Counter-flow chiller - A wort chiller that has beer flowing one direction in a tube with an outer tube containing cold water flowing the opposite direction. See also Immersion chiller

Decoction - A highly involved process of mashing that requires the removal of portion of the mash to the boiler. It is then returned to the mash tun.
Dextrin - An unfermentable and almost tasteless carbohydrate derived from starches during the mashing process. Dextrins contribute body, head retention and mouth feel to the finished beer.
Dextrose - A synonym for corn sugar
Diacetyl - Buttery or butterscotch aromas and flavors. This occurs and dissipates naturally during fermentation cycle. Other sources of obvious diacetal character may indicate excessively warm fermentation temperatures, under oxygenated wort or contamination.
Diastase - The enzymes in malt that convert starch to sugar and dextrins
Dimethyl Sulfide (DMS) - Originates in malt and when the wort is boiled. Usually DMS is driven off during the course of the boil
Dry hopping - Hops added to fermenting or finished beer to impart fresh hop aroma, not bitterness
Dunkel - German for dark in color

Enteric - A bacterial contamination that makes beer smell like a soiled diaper
Esters - A class of compounds responsible for the fruity flavors and aromas in beer. Desired in ales, seen as a fault in lagers

Fermentation lock - A one-way valve that allows carbon dioxide gas to escape the fermenter while keeping oxygen and contaminants out
Fining agent - Helps precipitate protein into the hot break. See also Irish moss or isinglass
Fining - A procedure that can be used to aid in the clarification of beer. See also Irish moss or isinglass
Finishing hops - Hops that are added to the boil in the last 1-2 minutes
First Wort Hopping - Adding hops to the brewpot at the beginning of the lauter; hops steep in ~170F wort during the runoff before being brought to a boil. This is said to add a smooth hop flavor and aroma.
Flocculation - The tendency of yeast to clump together and fall out of suspension
Fusel alcohol - Described as a hot or solvently flavor. Usually occurs when beer is fermented above 75 degrees F

Gelatin - A colorless and tasteless protein used as a fining agent
Gelatinization - The transformation of starch from a solid, crystalline form to a liquid, soluble form
Grist - Crushed malt and/or adjuncts mixed with hot water for mashing
Growler - A container like a jug used to carry draft beer purchased at a local brewpub(s)
Gyle - A portion of unfermented wort that is added to finished beer for conditioning

HBU - (1) Hop bitterness unit: The value assigned to a hop for the purpose of identifying bitterness. (2) Homebrew bitterness Units: A measure of the total amount of bitterness potential in a given volume of beer.
Head - (No laughing!) The foam at the top of a poured beer
Heat exchanger - Equipment used to heat or cool the wort rapidly. See also wort chiller or counter flow chiller
Helles - German for light in color
High gravity - An original wort gravity of 1.06 or greater
Hop back - A piece of equipment, similar to a strainer, containing fresh hops that boiling hot wort passes through on it's way to a counter flow wort chiller. Used to impart fresh hop aroma to the unfermented wort while simultaneously filtering out trub
Hop extract - Resins and oils extracted from hops by using organic solvents or liquid carbon dioxide
Hop pellets - Finely powdered hop cones that are compressed into pellet form
Hops - The flower or cones of the female hop plant used in brewing to impart flavor and bitterness.
Hot break - (1) The participation of protein and tannic matter when hops are added to boiling wort. (2) Can be scrambled egg like in appearance. See also Cold break
Hot liquor tank - Tank containing hot water used during the sparage process
Hydrometer - A glass instrument used to measure the specific gravity of beer by comparing it to that of water. See also Refractometer

Immersion chiller - Usually a copper coil that is place in the boil kettle during the boil. See also Counter-flow chiller
Inoculating needle - A nickel chrome steel alloy or plastic apparatus used to inoculate a slant, plate or small sample of wort
International Bitterness Units (IBUs) - One IBU equals one milligram of isomerized alpha acid in 1 liter of wort or beer
Irish moss - A fining agent made from dried seaweed, also known as carragheen
Isinglass - A fining agent made from the swim bladders of the sturgeon. A positively charged substance that binds with negatively charged yeast cells, some proteins, lipids and antifoaming agents. Used to help settle the yeast out of suspension. See also flocculation

Kraeusen - The foamy head the develops on the surface of fermenting wort

Lager yeast - A bottom fermenting yeast with ideal fermentation temperature around 30-50* F: Latin name Saccharomyces uvarum. See White Labs, Wyeast, DCL Dry Yeast, and Lallemand Dry Yeast for information on strains available. See also Ale yeast
Lagering - Time which lager beer is aged subsequent to primary fermentation, to store
Lambic beer - Commonly in the form of a fruit beer where the fruit flavor balances the acidity. Typically made from 65 percent pale malt and 35 percent unmalted wheat. They are lightly hopped and fermented with a mix of yeasts and bacteria.
Lauter tun - The brewing vessel used to separate the grains from the sweet wort by a straining process
Lauter - The process of separating grain and hops from wort
Lovibond - A method to describe malt color, the figure is usually expressed in degrees. See also Standard Reference Method

Malt extract - A sugary syrup or powder that is produced by mashing malted barley and then has part or all of the water removed
Malted barley - Barley that has been partially germinated then dried
Mash - The process of soaking crushed grains in hot water for a specific time to activate the enzymes within
Mash out - Raising the temperature of the mash above the saccharification rest (around 168F) to make the wort in the mash less viscous which makes lautering easier
Mash tun - Container which holds the grain and liquid, generally at a specific temperature, during which the starch in the grain is converted to sugar
Mill - To crush grain or adjuncts, also called cracking

Open fermentation - As the words suggest the beer is fermented without a lid or covering. See closed fermenting
Oxidized - Occurs when beer is exposed to oxygen; a condition which leads to premature beer staling. Tastes or smells papery to like cardboard

Parti-gyle lautering - The practice of drawing off a portion of the mash liquid (first runnings) for a strong beer, then adding more hot liquor to the mash and drawing off a second weaker running
pH - A logarithmic measure of acidity or alkalinity of a solution
Phenol - Aromas or flavors that seem medicinal or plastic, usually produced by wild yeast
Pipette - A glass or plastic tube inscribed with graduated marks, used for measuring small amounts of a liquid
Pitch - To add yeast to wort
Plato - A scale of measurement used by professional brewers to measure the density of solutions, expressed as the equivalent weight of cane sugar in solution, calibrated on grams of sucrose per 100 grams of solution
Polyclar AT (PVPP) - Fining agent used to absorb polyphenols
Primary fermentation - The process of initial fermentation
Primary fermenter - The container where primary fermentation happens
Priming - The process of adding sugar, wort or malt extract at bottling time
Protein rest - A portion of the mashing process. Typically, it is the first step in mashing. Hold the mash at 120 to 135°F for 20 to 30 minutes. Adding a protein rest will help to improve the clarity of your beer and especially helps in the prevention of chill haze
Protein - Can combine with phenols to cause haze in beer

Rack - To transfer the beer or wort from one vessel to another
Re-circulation - The act of returning wort to the mash tun in an effort to clear all particles of grain/adjuncts from the wort
Refractometer - An optical instrument that measures the sucrose concentration in a sucrose and water solution
Reinheitsgebot - (pronounced: Rine-Hites-gaBoat) The German "purity law" which originated in Bavaria in1516 states that only malt, hops, yeast and water can be used in the production of beer
Rest - (1) A span of time during which the mash sits at a relatively constant temperature. (2) What you do after you finish brewing while consuming one of your favorite malt beverages.
Rousing - To create turbulence by agitation

Secondary fermentation - Beer is racked to another vessel and allowed to age prior to bottling or kegging
Silica gel - A fining agent used to absorb haze forming proteins
Single infusion mash - A mash with only one rest, usually between 150-158 degrees F.
Slant - A test tube looking piece of glass partially filled with agar on a slant, also usually has a lid
Sparge - (1)Using hot water (170 degrees F) to rinse the converted sugars from the grain. (2) Drawing sweet wort from the mash tun to the boil kettle.
Standard Reference Method (SRM) - A method to describe beer color, the figure is expressed in whole numbers. See also Lovibond
Starch conversion - Alpha and beta amylase convert starch to sugar by holding the wort at 142 to 158 degrees F, usually accomplished in water heated to 130 – 170 degrees F
Starter - Generally a small batch of fermenting yeast added to the wort to quickly begin fermentation
Steeping - The process of soaking crushed grains in hot water to extract flavor and color components
Step mashing - Raising the temperature of the mash and resting at specific, pre-determined temperatures with the intent of activating different enzymes in the mash
Strike temperature - The target temperature of a mash rest
Stuck fermentation - A fermentation that doesn't start or stops before reaching a target final gravity
Sweet wort - The wort that is collected from the mash before it is boiled

Tannin - Astringent polyphenolic compounds capable of either precipitating or forming haze
Top cropping - The process of harvesting yeast from fermenting ale
Top fermenting - See ale yeast
Trub - (pronounced: troob) Coagulated haze forming protein compounds.

Vegetal aroma - Aromas and flavors that smell like cabbage or cauliflower. See also Dimethyl Sulfide

Wild yeast - Any yeast the brewer did not intend to pitch into the beer
Wort - (pronounced: wert) Liquid prepared that will ferment to beer

Zymurgy - The art/science of yeast fermentation. Also, the homebrew magazine published by the American Homebrewers Association

BYO Magazine
Zymurgy Magazine
Home Brewing, The CAMRA Guide -- Grahm Wheeler
First Steps in Yeast Culture -- Pierre Rajotte
Designing Great Beers -- Ray Daniels
A Text Book of Brewing -- Jean De Clerck
The Complete Joy of Home Brewing 3rd edition -- Charlie Papazian
Homebrewing for Dummies -- Marty Nachel
The Beer, Beer and More Beer catalog

Related articles:
- Commonly Used Brewing Acronyms.

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Brewing Related Acronyms

Brewing AcronymsWant to know what IBU stands for? Confused about ABVs or DIPAs? Look no further. The following is a list of commonly used abbreviations and acronyms used in the brewing and homebrewing culture. This blog will occasionally use one of these acronyms and therefore requires the need to maintain a list of common terms.

Common Brewing Related Acronyms

AA - Alpha Acid
AAU - Alpha Acid Unit (the same as HBU)
ABV - Alcohol By Volume
ABW - Alcohol By Weight
AG - All-Grain
AHA - American Homebrewers Association
APA - American Pale Ale

B - Brix or Balling (a measure of sugar)
B3 - Beer, Beer, and More Beer
BBBOT (or 3BOT) - Big-Bore Blowoff Tube
BJCP - Beer Judge Certification Program
BMC - Bud Miller Coors
BOP - Brew on Premises
BTU - British Thermal Unit
BYO - Brew Your Own magazine
BW - Barleywine

C&S - Crankandstein, a maker of malt mills
CAMRA - Campaign for Real Ale (British organization for the preservation of cask-conditioned ales)
CAP - Classic American Pilsner
CFC - Counterflow Chiller
CPBF - Counter-Pressure Bottle Filler (same as CPF)
CPF - Counter-Pressure Filler (same as CPBF)
CPVC - Chlorinated PolyVinyl Choloride

DIPA - Double India Pale Ale
DME - Dry Malt Extract
DMS - Dimethyl Sulphide (a cooked corn aroma in wort that wasn't cooled quickly enough)

EKG - East Kent Goldings

FG - Final Gravity
FoCo - Fort Collins, Colorado
FWH - First Wort Hopping

GABF - Great American Beer Festival
GU - Gravity Unit (two numbers of gravity reading; 1.062=62GU)

HBA - HomeBrew Adventures
HBU - Homebrew Bittering Units (Hop Ounces * Hop Alpha Acids)
HERMS - Heat Exchange Recirculation Mash System
HLT - Hot Liquor Tank
HSA - Hot Side Aeration

IBU - International Bitterness Units
IC - Immersion Chiller
IIPA - Imperial India Pale Ale
IPA - India Pale Ale

JPA - Japan Pale Ale (special IPA kit available at HBA)

L (*L) - Lovibond
LHBS - Local Homebrew Supply Store
LME - Liquid Malt Extract
LoDo - Lower Downtown (Denver)
LT - Lauter tun

MLT - Mash/Lauter Tun
MO - Maris Otter
MPS - Mass Produced Swill
MT - Mash Tun

NB - Northern Brewer
NBB - New Belgium Brewing
NoCo - Northern Colorado

O2 - Oxygen
OG - Original Gravity
P - Plato (a measure of sugar)
PBW - Powdered Brewery Wash
pH - Potential Hydrogen
PPM - Parts Per Million
PPPG - potential point per gallon
PVC - PolyVinyl Choloride

RDWHAHB - Relax, Don't Worry, Have A Home Brew
RIMS - Recirculating Infusion Mash System
RO - Reverse Osmosis

SG - Specific Gravity
SRM - Standard Reverence Method (Same as Lovibond)
SS - Stainless Steel
Swill - Refers to tasteless mass-produced lager

TG - Terminal Gravity (same as Final Gravity)

WLP - White Labs yeast (eg, WLP-001 = California Ale)

Related articles:
- List of beer reviews by style.
- Choosing a brew kettle.
- Commonly used brewing definitions.
- Colorado Homebrew Supply Stores Listing.
- Article Index by Brewery Name.

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Tuesday, October 9, 2007

Northern Colorado Brewery List R-Z

Northern Colorado Brewery List[Page 4 of 4] - Here is the latest compilation of all the breweries, brewpubs, meaderies and hard cider makers in Northern Colorado. This list covers brewery locations in the Colorado counties of Boulder, Larimer and Weld. This list is split into four pages and is updated regularly. If you know of a Northern Colorado brewery that is not on this list, or has closed or had a change in contact info, please Contact me and let me know. Thanks.

List last updated: November 1, 2016

Northern Colorado Breweries - R thru Z

[ Breweries A-C ] [ Breweries D-K ] [ Breweries L-Q ] [ Breweries in Development ] [ Maps ]

Rally King Brewing
1624 S Lemay Ave, Unit 4
Fort Collins, CO 80525
(970) 568-8936
Email: none listed.
Opened June 2015.

Redstone Meadery
4700 Pearl Street # 2A
Boulder, CO 80301
(720) 406-1215
Specializing in meads since July 2001.

Rock Bottom Brewery Centerra
6025 Sky Pond Drive
Loveland, CO 80538
(970) 622-2077
Part of a large national chain of brewery restaurants.

Rock Cut Brewing Company
390 W Riverside Drive
Estes Park, CO 80517
(970) 586-7300
Opened August 2015.

Rowdy Mermaid
2516 49th Street #2
Boulder, CO 80301
(303) 396-0498
Email: none listed.
Kombucha producer started making alcoholic kombucha beer August 2016.

Sanitas Brewing Company
3550 Frontier Avenue, Unit A
Boulder, CO 80301
(303) 442-4130
Opened September 6, 2013.

Scrumpy's Hard Cider Bar / Summit Hard Cider & Perry Company
215 N College Avenue
Fort Collins, CO 80524
(970) 682-1944
Specializing in hard ciders - both their own and guest ciders - since May 2013.

Shine Brewing Company inside Shine Restaurant & Gathering Place
2027 13th Street
Boulder, CO
(303) 449-0120
Woman-owned brewery/restaurant - Opened March 2012.

Shoes & Brews
63 S Pratt Parkway, Unit B
Longmont, CO 80501
(720) 340-4290
Opened July 25, 2014.

SKEYE Brewing
900 S Hover St, Ste D
Longmont, CO 80501
(303) 774-7698
Opened June 2015.

Snowbank Brewing Company
225 N Lemay Ave, Ste 1
Fort Collins, CO 80524
(970) 999-5658
Opened August 22, 2014.

Soul Squared Brewing Company
(production only - no taproom)
Fort Collins, CO
(970) 286-7769
Opened May 2015.

Southern Sun Pub & Brewery
627 So Broadway
Boulder, CO 80305
(303) 543-0886
Opened 2002.

St. Vrain Cidery
350 Terry Street, Ste 130
Longmont, CO 80501
(303) 258-6910
Specializing in hard ciders.

The Post Brewing Company
105 W. Emma Street
Lafayette, CO 80026
(303) 593-2066
Opened January 9, 2014.

Three Four Beer Company
829 S Shields St #100
Fort Collins, CO 80521
(970) 682-1560
Email: none listed.
Started serving their own beer August 26, 2016. 40+ beers on tap (including guest beers).

Twisted Pine Brewing Company
3201 Walnut St. Suite #A
Boulder, CO 80301
(303) 786-9270
Founded 1995 by Gordon Knight and brewer Bob Baile.

Upslope Brewing Company
1501 Lee Hill Rd. No. 20
Boulder, CO 80304
(303) 449-2911
Original location - experimental beers - Opened November 2008.

Upslope Brewing Company - 2nd brewery/taproom
1898 S. Flatiron Court
Boulder, CO 80301
(303) 396-1898
2nd location & main production - opened April 24, 2013 by Matt Cutter and brewer Alex Violette.

Verboten Brewing & Barrel Project
127 E 5th St
Loveland, CO 80537
(970) 775-7371
Opened January 11, 2013 - relocated to downtown in March 2016.

Very Nice Brewing Company (The)
20 Lakeview Drive Unit 112 - PO Box 3360
Nederland, CO 80466
(303) 258-3770
Opened October 2012.

Veteran Brothers Brewing Company
21 N. Parish Avenue
Johnstown, CO 80534
No phone listed.
Email: none listed.
Brewery and pub with pizza. Set to open September 2016.

Vindication Brewing Company
6880 Winchester Circle, Unit F
Boulder, CO 80301
(303) 530-0642
Opened June 26, 2013. (Formerly Kettle & Stone Brewing Co)

Vision Quest Brewery
2510 47th St. Unit A2
Boulder, CO 80301
(303) 578-0041
Opened December 12, 2015.

Walnut Brewery (Rock Bottom)
1123 Walnut St
Boulder, CO 80302
(303) 447-1345
Founded 1990 by Frank Day - part of the Rock Bottom chain.

WeldWerks Brewing Company
508 8th Ave.
Greeley, CO 80631
(970) 460-6345
Email: or
Opened February 21, 2015 - Owned by Neil Fisher & Colin Jones.

West Flanders Brewing Company
1125 Pearl Street
Boulder, CO 80302
(303) 447-2439
Belgian-inspired beers - Opened September 21, 2012

Wibby Brewing Company
209 Emery St.
Longmont, CO 80501
(303) 776-4594
Specializing in tasteful lagers - Opened September 3, 2015.

Wild Cider
11455 Co Rd 17
Firestone, CO 80504
(303) 532-9949
Specializing in hard ciders - Opened November 2013.

Wild Mountain Smokehouse & Brewery
70 East 1st Street
Nederland, CO 80466
(303) 258-9453
Email: none listed.
Opened in 2007 by Tom and Cori Boogaard (founders).

Wild Woods Brewery
5460 Conestoga Court
Boulder, CO 80301
(303) 484-1465
Opened September 25, 2012.

Wiley Roots Brewing Company
625 3rd Street, Unit D
Greeley, CO 80631
(970) 515-7315
Opened July 20, 2013 by Kyle and Miranda Carbaugh.

Zwei Brewing
4612 S Mason St.
Fort Collins, CO 80525
(970) 223-2482
Email: none listed.
German style beers - Opened week of August 18, 2014 - originally named Zwei Bruder Brewing.

Missed some? - More listings on the following pages:
[ Breweries A-C ] [ Breweries D-K ] [ Breweries L-Q ]

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Northern Colorado Brewery List L-Q

Northern Colorado Brewery List[Page 3 of 4] - Here is the latest compilation of all the breweries, brewpubs, meaderies and hard cider makers in Northern Colorado. This list covers brewery locations in the Colorado counties of Boulder, Larimer and Weld. This list is split into four pages and is updated regularly. If you know of a Northern Colorado brewery that is not on this list, or has closed or had a change in contact info, please Contact me and let me know. Thanks.

List last updated: August 8, 2016

Northern Colorado Brewery List - L thru Q

[ Breweries A-C ] [ Breweries D-K ] [ Breweries R-Z ] [ Breweries in Development ] [ Maps ]

Laughing Leprechaun Meadery
451 N Railroad Avenue
Loveland, CO 80537
(970) 541-2500
Set to open August/September 2016. (not up yet)

Left Hand Brewing Company - [Company Profile]
1265 Boston Avenue
Longmont, CO 80501
(303) 772-0258
Founded 1993 by Dick Doore and Eric Wallace.

Liquid Mechanics Brewing Company
297 N US Highway 287 #100
Lafayette, CO 80026
(720) 550-7813
Opened August 16, 2014.

Loveland Ale Works
118 West 4th Street
Loveland, CO 80537
(970) 619-8726
Opened July 4, 2012 - Head Brewer - Nick Callaway

Lumpy Ridge Brewing Company
531 S. St. Vrain Avenue
Estes Park, CO 80517
(812) 201-3836
Email: None listed.
Nick Smith - Owner. Opened July 2015.

Maxline Brewing
2701 S College Ave Unit 190
Fort Collins, CO 80525
(970) 286-2855
Opened June 2016.

McClellan's Brewing Company
1035 S Taft Hill Road
Fort Collins, CO
(970) 568-8473
Specializing in British-style cask ales. Opened November 2015.

Medovina - Colorado Honey Wine
P.O. Box 629
Niwot, CO 80544
(303) 845-3090
Founded in 2003.

Mountain Sun Pub & Brewery
1535 Pearl Street
Boulder, CO 80302
(303) 546-0866
Opened 1993.

New Belgium Brewing Company - [Company Profile]
500 Linden Street
Fort Collins, CO 80524
(970) 221-0524
Founded 1991 by Jeff Lebesch and Kim Jordan.

New Planet Beer Company
6560 Odell Place, Unit D
Boulder CO 80301
(303) 499-4978
Founded in 2008. Gluten free / gluten reduced contract brewery.

Odd13 Brewing
301 E Simpson St
Lafayette, Colorado 80026
(303) 997-4164
Opened August 3, 2013.

Odell Brewing Company - [Company Profile]
800 E Lincoln Avenue
Fort Collins, CO 80524
(970) 498-9070
Founded 1989 by Doug, Wynne and Corkie Odell.

Old Colorado Brewing Company
8121 1st St. - PO Box 132
Wellington, CO 80549
(970) 217-2129
Owners: Tara and Brandon Neckel - Opened February 2016.

Old Mine Cidery & Brewpub (The)
500 Briggs St.
Erie, CO 80516
(303) 905-0620
Opened March 29, 2014.

Open Door Brewing Company (production only - no taproom yet)
1630 A 30th St, Ste 401
Boulder, CO 80301
(720) 593-1401
Owners: Andy Riedel and Bily McDivitt - Started production November 2015.

Oskar Blues Brewery / Tasty Weasel - [Company Profile]
1800 Pike Road
Longmont, CO 80501
(303) 776-1914
Opened 2008 by Dale Katechis.

Oskar Blues Grill & Brew
303 Main Street
Lyons, CO 80540
(303) 823-6685
Founded 1997 by Dale Katechis. Still produces some limited test batches.

Pateros Creek Brewing Company
242 N. College Avenue
Fort Collins, CO 80524
(970) 484-7222
Opened June 2011 by Steve Jones.

Pitchers Brewery Fort Collins
1100 W Drake Road
Fort Collins, CO 80526
(970) 493-5374
Email: None listed.
Opened as brewery 2013.

Powder Keg Brewing Company
101 Second Avenue
Niwot, CO 80544
(720) 600-5442
Opened July 11, 2014

Pumphouse Brewery
540 Main St
Longmont, CO 80501
(303) 702-0881
Founded 1996 by Dennis Coombs, Craig Taylor, Dave D'Epagnier and Thomas Charles.

Keep reading more NoCo brewery listings on the following pages:
[ Breweries A-C ] [ Breweries D-K ] [ Breweries R-Z ]

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