Is Pot Beer on the Horizon in Light of Colorado Marijuana Legalization?

Written by David Young for coloradoan.com

A beer that will get you drunk and high sounds like a lethal combination, but it could be bubbling up in your neighbor’s garage.

With the move by voters to legalize adult marijuana possession, cultivation and sales in Colorado as part of Amendment 64 Tuesday, the likelihood of pot beer is out of the question for commercial brewers, but already in the works by homebrewers.
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Colorado Offers Beers to Pair with Marijuana Legalization

Written by Evan Benn for stltoday.com

The label art for Wynkoop Brewing Co.’s Metacool Maltuwanna
After Colorado voters on Tuesday passed that state’s marijuana-legalizing Amendment 64, Denver’s alt-weekly wasted no time rounding up five beers with not-so-subtle references to being, well, a mile high.

Denver Westword Beer Man Jonathan Shikes came up withthis list of 420-friendly beers:
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And The Funk Was Embraced

Written by Brandon Jones for embracethefunk.com


Maybe the Mayans were right and 2012 is indeed it because I’m not sure I could have a better beer weekend than this past one. Everything from Chad Yakobson’s awesome talk – to me winning best of show – to a late night Waffle House group run that included “chocolate-peanut butter-bacon-maple syrup covered pecan waffles”… with a side of bacon. Yep it was that kind of weekend.

Chad Yakobson’s Brettanomyces Presentation

The annual competition weekend started off with a bang this year. An awesome catered dinner by one of the best BBQ guys around serving up Ribs and Brisket. The guest speaker this year wasChad Yakobson of Crooked Stave in Denver, Colorado. Fresh off a Great American Beer Festival win Chad dropped some serious knowledge during his talk. The talk mostly centered around Brettanomyces…facts vs fiction and how to get the most out of Brett in your brewing process. Topics such as their barrel aging/foudre process, brewing with bacterias, mixed fermentations with Sacchromyces strains, and classic Saisons were also covered during the 60 minute talk.

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Beer Profile: Hop Heathen by Hoppin Frog

Profiled by Ken Carman for professorgoodales.net

More of a Black IPA: not an Imperial, mouthfeel and taste-wise. But 8.8ABV? You’d never know. The brewers at Fred Karm’s Hoppin Frog have performed this magic act many times in their various brews. They manage to hide the ABV well, and that takesd talent.

The nose predicts plenty of roasty malt and some hops: though the bitter is in the taste and the fruit of the hops mostly in the nose. More fruit sense in the taste would help a bit, though not a real problem. The beer is good as it is, just could be a tad better.

The balance is very good, otherwise.

Black, obsidian: no light shines through. Hop character dominates, but deep malt sense backs it up well. Some hop astringency that clings to the roof of the mouth, though the deep malt sense moderates that. My take: it could use just a few more later additions vs. early, though there is a very, very slight grapefruit-sense to the hops. Just could use a tad more.

Head varies as poured, but never a lot, settles very fast. Deep tan.

Slight smoky sense to the deep, complex, roasted, malt. This lingers on the tongue making you wish for more. It can sneak up on you and make you think it’s just a real nice Black IPA. It tis that… and more. Careful!

Meet the Brewer: Mike Bristol, Bristol Brewing Company

 

Written by Natasha Gardiner for 5280.com

Do you think we’re in a brewery boom today? Check back to the early 1990s when a massive explosion in craft brewing hit the Front Range. One of those brewers, Mike Bristol, was selling cars in Florida when he decided to move back to the Centennial State—he was raised in Fort Collins—and open a brewery in Colorado Springs. That was 18 years ago, and his Bristol Brewing Company has produced the winningest beer at the Great American Beer Festival (Laughing Lab). We sat down to chat with Bristol as he launched the newest editions to the brewery’s Belgian-style Ale series (read reviews here and here) to talk fickle yeast, science fair projects, and Adirondack chairs.
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