Here’s some news from breweries around the area. If you like knowing the nitty gritty details of every brewery in the state, updated every day or so, check out our friend Chipper Dave over at FermentedlyChallenged.com. Now, on to the updates, straight from the horse’s mouth. Or.. the brewers’ emails.
|Denver Beer Co
Dillon Dam Brewery
In mid October, we will be releasing our next barrel-aged project, and the first bottled pumpkin ale from Avery Brewing Company, the Rumpkin! Here’s the lowdown:
Rumpkin – Ale brewed with Pumpkin and Spices aged in Gosling’s Old Rum barrels
We wondered what would happen if a monstrous pumpkin ale, plump full of spicy gourdiness were aged in fine fresh rum barrels to add suggestions of delicate oak and candied molasses. Rumpkin is what happens!
Release will be limited to CO, CA, TX, VA, GA, MO, MA
Also, we have posted all of our GABF event and tappings news here: http://www.averybrewing.com/great-american-beer-festival
We are pleased to announce the release of our Fall Seasonal, Sticky Fingers Fresh-Hopped Ale. Here is our press release from last Friday. For all the Front Rangers, Freshcraft Beer Bar just ordered a keg of it, so it should be on tap next week. Check it out!
Crazy Mountain Brewery To Release New Fall Seasonal Beer
Edwards, Colorado, September 8th, 2011 – Crazy Mountain Brewing Company, based in the Vail Valley, is proud to release its Fall Seasonal Beer, Sticky Fingers, on Saturday, September 10th, 2011.
This very unique beer is a fresh-hopped style ale made from Cascade and Chinook hops grown locally at Crazy Mountain’s very own hop farm in Elizabeth, Colorado. Kevin Selvy, brewmaster, was very pleased with this year’s harvest: “This is our second year cultivating hops at our ranch and we are so happy with the turnout. We yielded many bushels of beautiful healthy hops from our vines and we are so proud to be releasing Sticky Fingers to the public on Saturday.”
The Crazy Mountain hop crop was supplemented in the brew with some organic hops from female-run Hippie Chicks hop farm in Palisade, Colorado. The concept behind fresh-hopped beers is to make sure the wet hops are as fresh from the vine as possible, so the goal is to get the hops into the boil within mere hours after they are picked. Fresh-hopped ales can only be done once a year in the Fall when the annual hop harvest begins.
Sticky Fingers promises to be a hop lover’s dream. Each keg of it will contain 1.3lbs of fresh whole flower hops. While being extremely hoppy, it will also be smooth and balanced and will dazzle craft beer aficianado’s palates this season.
Oh man the activity.. Last week we filled 3 french oak barrel with Blackberry Petite Sour, 2 Chardonnay barrels with Surette Reserva (our wood aged farmhouse ale now being aged in smaller chardonnay barrels) and 2 french oak barrels with with Peaches and some Wild Wild Brett Orange. We also picked up 2 Cognac barrels so watch out for an 18+% Imperial Stout to get brewed soon. This week we are brewing the base beer for our Burgundy sour which has nice burgundy style french oak barrels waiting with the mother culture already inoculated and tasting divinely sour! BOOM!
We have a lot of really cool stuff going on at Del Norte. We recently sold off five 20 bbl fermentors (two to Wynkoop, three to a brewery back east). We replaced those with four 40 bbl fermentors. At the end of the month we will be releasing Luminaria our winter seasonal Bock and a brand new beer, a hybrid Bohemian Pilsner. We are also starting to offer a 12 pack mix pack. We have finalized the paper work and our now in Ohio and all of Texas. This now gives us seven states, CO, NM, KS, TX, WY, OH, AK. We are currently working on agreements with three other distributors in three other states.
We are also finalizing some VERY big news for this winter.
Denver Beer Co
We’ve got a GABF collaboration beer with a few bars and a certain special local website. Also, USA Today picked our beer garden as a 10 great places to visit.
We are going to have 2 fun events during GABF week, a breakfast beer pairing, and a music beer pairing event. Details to follow. Lastly, We are going to have an Oktoberfest party in October
Dillon Dam Brewery
So, seasonally, we just tapped our Otto’s Oktoberfest. It’s a super-smooth, well-balanced, dark-amber lager. Nice, clean Munich and Caramel malts balanced with a touch of spicy German Tettnang hops. We also have our Night Vice Weiss on tap now. It is an Imperial Black Wheat fermented with a real South German Hefeweizen yeast for cloves and a hint of banana, and then aged on fresh cherries, blackcherry woodchips, and vanilla beans for over a month. And last but not least, our Wildthing Wet-Hop IPA is nearly done fermenting, so hopefully, on tap soon…around the last week of September leading up to GABF. Over 8 lbs of fresh picked hops per barrel give this lightly malted ale a really distinctly fresh hop zest! Hmm, mmm, I can’t wait!!
On the events lineup, we are holding our first DAM homebrew competition up here sometime around mid to late November. Yeah, we were aiming for October, but several homebrewers have expressed a shortage of time, so we’re moving it back a month to allow more people to participate. For more info, please email me at: firstname.lastname@example.org
Fresh Hop brewing has officially ended and the beer is now fermenting in the Tank Farm. Each year, our brewers work tirelessly around the clock for four days to bring us this grassy, citrusy delight. After 4 weeks fermenting, it will be ready for drinking—just in time for Great American Beer Festival. This pale ale is a labor of love for our brewers and we can’t wait to have it again. Fresh Hop Pale Ale will be available in 22oz bottles and in kegs. It will be distributed in limited quantities nationwide.
Well, back in April eight of us from the brewery went to Germany for a 10 day trip bookended by Fruhlingsfest in Stuttgart and Munich! We were also able to visit the internal calandria for our new kettle at the Braukon factory in Truchlaching. We basically spent the time sitting in beer gardens, touring breweries and drinking more beer in beer gardens!
We are also currently processing 633 pounds of dried chiles for use in 1600bbls of Fade to Black Vol. III. It will be a large porter with a healthy dose of chiles. We are using ancho, brown chipotle and smoked serranos.
In July, New Belgium got a new canning line. New Belgium’s current can line features a 9-head filler with a capacity of 60 cans per minute while the new system will feature a 40-head filler capable of filling 360 cans per minute. The system can package both 12-oz and 16-oz cans.
Also, Tour de Fat was two weeks ago. Heaps of awesome. Mark your calendar now for next year.
We have a few new beers coming out in the next months. In the meantime, we have several co-workers in England for their 5 year anniversary trip. The brewery takes all 5-year co-workers, and their significant others to England to check out our specialty malt, the hops harvest, English breweries, and a beer festival. It’s amazingly fun. Here’s a pic of this year’s group at the Charles Farm Hop Farm in Worcester.
Keith Decker has joined the taproom staff at Renegade. We will be releasing a fresh hop single hop beer soon named Innocence IPA. The beer was made exclusively with fresh hops, with hops added to every part of the brewing process. The name was inspired by the release of the West Memphis Three, a case that I researched in graduate school and followed closely over the years and also represents the unadulterated or innocent hops that were used in the beer.
Coming up Renegade will be participating in the Great Contenders at Wynkoop on the 24th, Beer for Brains at Ghost Plate and Tap on the 30th, and we will be doing tap takeover at City O’ City on the 28th.
We’re still just cranking away! The Sethvleteren 8, our ProAm brew (an organic Belgian Dubbel), is available now. We release Euphoria, our winter seasonal , and Hoperation Ivy, the all Colorado Hops and Malt IPA, this Friday the 16th of September. Next week for our 16th Anniversary party we will have the Toasters Shebeen Black Ale (Black IPA) pouring and I think some will make it into Denver! We now have 20 brewers coming down for the anniversary and the Toasters, Nuns of Brixton, and Blue Hornets playing. I just about have the 20 bbl oak Foeder we bought a few months back in place and will probably fill it with a Barleywine or something big and crazy soon to have available by spring maybe. Other than gearing up for the party and GABF its business as usual but look for Dave’s appearance at the Ignite Denver event during GABF.
So lots of big and good updates from Wit’s End… I was finally issued my certificate of occupancy last week, now all the hoops have been jumped through and I am officially able to open up for business! I have been brewing like crazy over the last few days trying to gear up for GABF week. I have not determined the official hours yet, but will soon.
In addition to waiting for these batches to finish, I have general cleaning and some finish work to complete in the space before I am ready to handle regular tasting room hours.