Denver off the Wagon turns 4 this month, 1,870 posts published, just shy of 1 million visits, and a whole lot of drinks drank.
As is our way, we’re brewing a beer for our birthday. For our first birthday, we brewed Wagon Ryed with Wynkoop. Year two was Dubbel Fisting with Denver Beer Co, followed by Circle the Wagons with TRVE for year three.
This time our birthday brew is with Former Future Brewing Company, which just celebrated a birthday of their own. We’re big fans of Former Future, a brewery that opened their doors with great beers and a solid sour program. If you haven’t been yet, check out the aviation themed bar and super comfortable bar stools, incredibly designed everything, and of course the beer. Cynthia and Twin Ruby are some of our favorites, if you can get to them before they’re gone. The salted caramel porter is also a must-try flagship beer.
For Off the Wagon’s 4th birthday beer, we went with a 4×4. Four grains, four hop varieties, four yeast strains, for four years. It’s an imperial IPA, weighing it around 100 IBUs and 7.8% ABV.
The grains include 33% each 2-row and 6-row, and 17% each Munich and Vienna. For the hop additions, we’re using Warrior for the bittering, Belma at whirlpool, and dry-hopping with Amarillo and Citra. Yeasts will include California Ale V, Abbey Ale, English Ale, and Brettanomyces bruxellensis III.
This concoction will be available Thursday, February 19 at Former Future, and at Star Bar starting Friday, February 20.
Get out there and try this beer! And we’ll work on getting you more stories about the Denver craft drinking culture. After we finish our beer.