Good Glory, glory goodness!

Either you’ll be at Euclid Hall today for Crooked Stave‘s Good Glory 4pm tapping today, or you’ll be missing out.

Yours truly had an early taste of the Belgian single. And it is a perfect Spring beer.  Good Glory pours with a copper hue, and a light malt aroma from the three base malts and a combination of Vienna, Munich, and (hint of) Crystal malts.  It’s a gorgeous beer with lavender on the nose and a bit of coriander.  The yeast strain that Chad Yakobson worked in was from a small Belgian brewery and gave a quiet, fruity character.  Add some late hopping and some time on wood through Crooked Stave’s foeder (a large oak fermenter brought in from Napa, California), and you’ve got a great beer coming in at 5.4% ABV.  More particularly, this beer will pair well with the new spring menu rolling in at Euclid Hall.

Crooked Stave's Foeder

Yakobson previously hails from Odells in Fort Collins, and is currently sharing Funkwerks‘ brewhouse to produce his own beer under the name Crooked Stave Brewing, a new brewery focusing on sour beers.  The “Brett Man” Yakobson – named from Brettanoymyces yeast used in sour beers – wrote his dissertation on the use of this species within the brewing industry.

Ryan Conklin, Denver’s Certified Cicerone and beer program manager at Euclid Hall, has been working closely with Yakobson to bring in beers specifically tailored to the palates and plates of Euclid Hall.

Denver Off The Wagon will be covering the tapping of Good Glory at Euclid Hall today at 4:00pm.

About Jess Hunter

Jess is a lady and a scholar. If she's not mulling over the various names of famous mustaches and their respective bitter cocktails, she's nibbling on American Craft Singles and Cantillon. Connect with her by email at