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 RateBeer.com. 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

Sources:
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
BrewBoard.com

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.
- The Complete List of Colorado Breweries.
- Colorado Homebrew Supply Stores Listing.
- Article Index by Brewery / Brewpub Name.
- Chipper Dave's Reading List of Favorite Beer Blogs.

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Tuesday, October 9, 2007

Colorado Breweries List Part 4

Colorado Brewery and Brewpubs ListColorado Brewery List Page 4 of 4 of a compilation of all the breweries and brewpubs in the state of Colorado. This list is updated regularly. If you happen to find a Colorado brewery that is not on this list. or closed or had a change in contact info, please add a comment below.

List last updated: June 28, 2014

Colorado Breweries and Brewpubs - Ro thru Z

[ Breweries A-C ] [ Breweies D-K ] [ Breweries L-Ri ] [ Breweries in Development ]
[ Locate a Brewery by Colorado Region ]

Roaring Fork Beer Company
1941 Dolores Way (Tasting Room)
1831 Dolores Way (Production)
Carbondale, CO 81623
(970) 963-58700
Email: cheers[at]roaringforkbeerco.com
Opened March 28, 2014.
Link

Rock Bottom Brewery
3316 Cinema Point Dr
Colorado Springs, CO 80922
(719) 550-3586
Link

Rock Bottom Brewery
1001 16th Street Ste 100 A
Denver, CO 80202
(303) 534-7616
Year Founded: 1991 by Frank Day.
Link

Rock Bottom Brewery
9627 E. County Line Rd
Englewood, CO 80112
(303) 792-9090
Link

Rock Bottom Brewery Centerra
6025 Sky Pond Dr
Loveland, CO 80538
(970) 622-2077
Link

Rock Bottom Brewery
10633 Westminster Blvd. #900
Westminster, CO 80020
(720) 556-0198
Link

Rock Bottom Brewery
14694 Orchard Parkway Suite 400
Westminster, CO 80020
(303) 255-1625
Link

Rockslide Brewery & Restaurant
405 Main Street
Grand Junction, CO 81501
(970) 245-2111
Founded 1994 by Justin Bauer.
Link

Rocky Mountain Brewery
625 Paonia Street
Colorado Springs, CO 80915
(719) 528-1651
Founded 2009 by Duane Lujan.
Link

Rockyard Brewing Company
880 W Castleton Road
Castle Rock, CO 80104
(303) 814-9273
Founded 1999 by Jeff Drabing.
Link

Royal Gorge Brewing Company
413 Main St. (in the old McClellan's)
Canon City, CO 81212
(719) 345-4141
Link
Opened November 3, 2011.

Saint Patrick's Brewing Company
4750 S. Santa Fe Circle, Unit #2
Englewood, CO 80110
(303) 718-7575
Link
Opened July 30, 2013 with limited batches. Full opening by September 2013.

San Luis Valley Brewing Company
631 Main Street
Alamosa, CO 81101
(719) 587-2337 (BEER)
Founded 2006 by Scott and Angie Graber.
Link

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

Scrumpy's Hard Cider Bar
215 N College Avenue
Fort Collins, CO 80524
(970) 682-1944
Email: SummitHardCider[at]gmail.com
Facebook

Shamrock Brewing Company
108 West 3rd St.
Pueblo, CO 81003
(719) 542-9974
Founded 2005 by Shawn Sanborn.
Link

Shine Brewing Company
Inside of Shine Restaurant & Gathering Place
2027 13th Street
Boulder, CO
(303) 812-2133
Formerly: Los Oasis, Boulder Draft House and Redfish.
Opened March 2012.
Link

Ska Brewing Company
225 Girard St.
Durango, CO 81301
(970) 247-5792
Founded 1995 by Bill Braham and Dave Thibodeau.
Link

Smiling Toad Brewery - (formerly KB Kraft Beer)
3668 East Bijou Street
Colorado Springs, CO
(719) 418-2936
New name as of June 2013.
Facebook

Smugglers Brewpub
225 South Pine Street
Telluride, CO 81435
(970) 728-5620
Founded 1996 by Mike Metz.
Link

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

Spruce Mountain Meadery
1218 Yarnell Dr.
Larkspur, CO 81230
(855) GET-MEAD
Email: Information[at]SpruceMountainMeadery.com
Link

Station 26 Brewing Company
7045 E. 38th Ave.
Denver, CO 80207
(303) 333-1825
Email: cheers[at]station26brewing.co
Opened December 21, 2013.
Link

Steamworks Brewing Company
801 E. 2nd Avenue
Durango, CO 81301
(970) 259-9200
Founded 1996 by Kris Oyler and Brian McEachron.
Link

Stem Ciders
2811 Walnut Street, Suite 150
Denver, CO 80205
(720) 443-3007
Opened January 10, 2014.
Link

Storm Peak Brewing Company
1744 Lincoln Ave.
Steamboat Springs, CO 80487
(970) 879-1999
Email: info[at]stormpeakbrewing.com
Opened July 2014.
Link

Strange Craft Beer Company
1330 Zuni, Unit M
Denver, Colorado 80204
(720) 985.2337
Year Founded: 2010 (May) by Tim Myers and John Fletcher.
Link

Suds Brothers Brewery
127 E. Aspen
Fruita, CO
970-858-9400
Opened Spring 2012.
Link - Facebook

Telluride Brewing Company
156 DEF Society Drive
Telluride, CO 81435
(970) 728-5094
Opened October 14, 2011 by Chris Fish, Tommy Thacher, Brian Gavin and John Lehman. Tasting room at: 100 West Colorado Ave. Telluride.
Link

The Post Brewing Company
105 W. Emma Street
Lafayette, CO 80026
(303) 593-2600
Opened January 9, 2014.
Link

Three Barrel Brewing Company
586 Columbia Ave
Del Norte, CO 81144
(719) 657-0681
Link

Tivoli Beer aka Tivoli Distributing
2540 19th Street
Denver, CO 80211
(303) 582-6039
(Contract only - beer made at Prost Brewing Co. & Hall Brewing Co)
Started up in 2012.
Link

Tommyknocker Brewery & Pub
1401 E. Miner Street
Idaho Springs, CO 80452
(303) 567-2688
Founded 1994 by Steve Indrehus.
Link

Trinity Brewing Company
1466 Garden of the Gods Road
Colorado Springs, CO 80907
(719) 634-0029
Opened August 2008 by Jason Yester.
Link

TRVE Brewing Company
227 Broadway #101
Denver, CO 80203
(303) 351-1021
Opened June 27, 2012.
Link

Twelve Degree Brewing
820 Main Street
Louisville, CO 80027
Opened June 25, 2013
Link

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

Two Rascals Brewing
147 N. 1st
Montrose, CO 81401
(970) 249-8689
Opened September 20, 2012.
Link

Two22 Brew
4550 S. Reservoir Road
Centennial, CO 80015
(720) 328-9038
Opened February 2014.
Link

Upslope Brewing Company
1501 Lee Hill Rd. No. 20
Boulder, CO 80304
(303) 960-8494
Link
Opened November 2008. (Experimental beers)

Upslope Brewing Company - 2nd brewery/taproom
1898 S. Flatiron Court
Boulder, CO 80303
(303) 960-8494
Link
Opened April 24, 2013 by Matt Cutter and brewer Alex Violette.

Ute Pass Brewing Company
209 E. Midland Avenue
Woodland Park, CO 80863
(719) 686-8722
Facebook - Website
Tavern opened April 6, 2013 - Brewing own beer in June 2013.

Verboten Brewing
1550 Taurus Court
Loveland, CO 80537
Info[at]verbotenbrewing.com
970.988.6333.
Opened January 11, 2013.
Link

Very Nice Brewing Company (The)
20 Lakeview Drive Unit 112
Nederland, CO 80466
Mailing address: P.O. Box 3360, Nederland, CO 80455-3360
(303) 258-3770
Opened October 2012
Link

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

Vine Street Pub & Brewery
1700 Vine Street
Denver, CO 80206
(303) 388-2337
Brewery opened April 2012 by Kevin J. Daily and brewer Brian Hutchinson.
Link

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

Walter Brewing Company
126 Oneida Street
Pueblo, CO 81003
(719) 542-0766
Email: waltersbeer[at]gmail.com
Opened May 23, 2014.
Facebook page.

West Flanders Brewing Company
1125 Pearl Street
Boulder, CO
(303) 447-2439
Email: beer[at]wfbrews.com
Opened September 21, 2012
Link

Westminster Brewing Company
7655 W. 108th Ave., Unit 600
Westminster, CO 80021
(720) 550-7935
Link
Opened November 29, 2013

Wild Mountain Smokehouse & Brewery
70 East First Street
Nederland, CO 80466
(303) 258-9453
Link

Wild Woods Brewery
5460 Conestoga Court
Boulder, CO 80301
Email: contact[at]wildwoodsbrewery.com
Link
Opened September 25, 2012.

Wiley Roots Brewing Company
625 3rd Street, Unit D
Greeley, CO 80631
(970) 691-1641
Link
Opened July 20, 2013.

Wit's End Brewing Company
2505 W. 2nd Ave, Unit 13
Denver, CO 80219
(303) 459-4379
Year Founded: 2011 (September) by Scott Witsoe.
Link

Wonderland Brewing Company
5450 W. 120th Avenue
Broomfield, CO 80020
(303) 953-0400
Email: info[at]wonderlandbrewing.com
Opened May 15, 2014.
Link.

Wynkoop Brewing Company
1634 18th Street
Denver, CO 80202
(303) 297-2700
Year Founded: 1988 by (Governor) John Hickenlooper.
Link

Yak & Yeti Restaurant & Brewpub
7803 Ralston Road
Arvada, CO 80002
(303) 431-9000
Email: yakandyetiarvada[at]gmail.com
Founded 2010 by Uday Patel and Brewer Adam Draeger.
Link or Facebook.

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

Related articles:
- List of Colorado Breweries Under Development.
- Colorado Brewery Map.
- Beer reviews by style.
- Colorado Homebrew Supply Stores.

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