Golden City Brewery

Golden Colorado boasts a number of gems, but one of my favorites is the Golden City Brewery.  (920 12th Street)  The brewery is located in a residential area of Golden, just a couple of blocks off Washington street - the main street in town.  Beer is brewed in the machine shop behind the owner’s home.  Their carriage house has become a small tasting room, and their back yard is the beer garden.   I’ve been going there for about nine years, and the popularity of the place has increased as the trees in the beer garden have matured.  It is a great way to spend a Saturday afternoon, or relax after a day’s work.  Since it is in a residential neighborhood, they stop selling beer promptly at 6:30 pm, and patrons are encouraged to leave by 7:00 pm.   If you’re lucky, one of the taproom tenders will sing a couple of songs in the garden as everyone finishes their last round.  My friend Matt Rubin captured one such occasion on his cell phone camera.  This night it was a song called “Mary Mac.”



Golden City Brewery touts itself as “the second largest brewery in Golden.”  I heard they once claimed to be the largest brewery in Golden since Coors is not inside the city limits, but I can’t verify that claim.  (please comment if you have any information on this)  Legend has it that Coors forced them to drop the claim, which led to their current marketing line.  Anyway, next time you're in Golden stop by for a copule pints and a relaxing atmosphere.

Colorado Brewer's Festival

This is just a quick note after returning from the 20th annual Colorado Brewer's Festival (CBF) in Fort Collins. Every year a group of friends and I make the one hour journey north from Denver to the CBF. I have not missed one since 1992. It is always a great time with good food, fun bands, interesting people watching, and of course great Colorado beer! The organizers marketed this year's event with "Brewfest XX" posters that resembled Dos Equis labels. Despite the symbolism, only Colorado beers are allowed. There were over 50 beers on tap split between three serving tent areas at the end of what is basically a large cross (Linden and Walnut Streets) in the blocked-off old town Fort Collins. The remaining end of the cross is the center of old town where local bands perform through out the day.

Each year the crowd seems to grow, and this year was no exception. The CBF takes place on the Saturday and Sunday of the last full weekend of June each year from 11:00 am to 6:00 pm. Already at noon long lines had formed to enter the event. (ID check and token purchase) Beer lines are pretty reasonable until the final two hours where they can grow to 15 minutes or so. It has helped that the event doubled tent space by using both sides of the beer cooling semis, and they no longer allow half pours, but with more and more people attending each year, it can still get crowded. A couple years ago the CBF started allowing breweries to offer two beers (previously just one was allowed), and most breweries now do offer two. Most serve a summer beer as their primary (Pils, Weissbier, Golden Ale, etc.), but the second offering allows them to offer a flagship, or something unique and/or darker.

The CBF is definitely a daytime event, but we always book a couple rooms and make a day out of it. The streets of downtown Fort Collins are always alive on this weekend, and there are plenty of bars to chill at after a long hot day, and plenty of dance clubs to visit if that is what one likes. After the bars close, and before the one mile walk back to our hotel, we usually hit the Gyros vendor on the corner of Mountain and College for a snack to enjoy on the much needed walk.

If you live in Colorado, I'd say visiting the CBF is a must! If you live out of the state I'd recommend a late June visit to take it in. It is a well organized event, and always a great time!

I've included just a couple of pictures. One is of Les and his custom Montana made "Stetson" Miller Lite cowboy hat. Next year he says he'll bring a stack of them to sell to the 50 or so people that wanted to buy one off of him!

You've Gotta Drink This

For those of you that are American Homebrewer's Association (AHA) members and read Zymurgy, you are aware of their "You've Gotta Drink This" section.  (If you are not an AHA member, consider joining.  Even if you are not a home brewer, membership has great benefits like the pub discount program.  You can get more information at http://www.beertown.org/homebrewing/membership.html)  There is a beer that I have fallen in love with called Gouden Carolus Cuvee Van De Keizer, so I submitted the entry below to Jill Redding, editor in chief of Zymurgy.  I'm not sure if/when Jill will post my entry, but I thought I would share this will you all.  Below is my submission.

Brewery: Brouwerij Het Anker (Mechelen Belgium)
Beer: Gouden Carolus Cuvee Van De Keizer
Style: Belgian Strong Ale

This beer is a must try, especially for Rochefort 8/10 fans.  Its color is dark amber, and it pours with a sticky, long-lasting, off-white head.   The aroma is huge and dominated by rich dried fruit flavors from the malt and the yeast.  It is definitely a "Belgian" nose, though not phenolic or banana-ish like some Belgian yeast strains.  Probably the most effervescent aroma I've experience in a non-hop accentuated beer. The flavor coincides with the aroma and is malty sweet with dark fruit undertones.  There is no perceptible hop flavor or aroma.  Aggressive carbonation keeps the beer from becoming too sticky in the mouth.  Its finish is long and warming with more fruit and malt.  Overall this beer offers a wonderful balance of yeast, malt and alcohol, and it is a must try for fans of Belgian Dubbels and darker Belgian Strong Ales!

Side notes:  On the beer shelf the bottle wasn't something that jumped out at me.  But there was a small marketing sign below it stating "99 Ratebeer.com".  I'm usually not swayed by this sort of thing, but I thought I'd give it a shot.  I was blown away!  Also, this beer is brewed once per year on February 24th.  (Charles the Fifth's birthday) And different vintages are slightly different.  The 2007 was 10%, and the 2008 was 11%.  Despite the alcohol variation, the flavor is very similar.  I doubt they are trying to make a different beer.

Montana - The Fatherland

I just returned from my annual spring trip to Montana.  There are a of couple things you may or may not know about Montana.  First, it is one of the most beautiful and peaceful places on earth.  Second, Montana ranks second in the country in breweries per capita.

Montana is God’s country.   I always return to the Fatherland in April or May to visit family and to do some work on my property on the Yellowstone river.  Upon my arrival, just like springs past, I was greeted by a western meadowlark (the state bird) perched on the top of a post marking the entrance to my property.  He was singing the standard meadowlark song.  It is a soothing melody that is slightly different from the meadowlarks down here in Colorado.  They love the wide-open fields and must nest around the area this time of year.  And as my father and I drove closer to the river, we spotted a large, mature bald eagle circling above the Yellowstone.  It was certainly looking for a trout to snack on.  We never saw it catch anything, and it eventually landed in a large cottonwood on the bank and watched my dad and I plant a couple new trees.

There is always lot of entertaining wildlife around Walhalla.  (The name of my property)  In addition to the eagle and meadowlark, we also saw several hawks, pelicans (relatively new to the area), blue herons that nest in the island across from me, cranes, wild turkeys, and a herd of mule deer.  (the deer do their best to kill the trees I plant)  After a hard day’s work and just before the sun went down, dad and I grilled up two nice New York strip steaks and enjoyed a couple of Paulaners and a mixer of Big Sky Brewing Co. (Missoula) beers.  I can’t think of a better way to watch a Montana sunset.  We later settled in around a fire and had a few more cool ones and some single malt Scotch whisky before camping out over night.  It is tough to put in words, but it doesn’t get much better than that – sharing some time with your father with some of the world’s best beers in such a beautiful setting.  Just catching up and watching the river flow by.

After three days of work at Walhalla, I finally made it into Billings for a Saturday afternoon/night out.   I mentioned that Montana ranks second in the country for breweries per capita.  The state has 27 breweries, or one for every 35,800 people, which is pretty impressive.  The only problem I can think of is that it would be difficult for an enthusiast to visit them all without quit a bit of time.  (though I recommend it if you have time)  It is a state the size of the unified Germany, but with 1/80th the population.  So it is a sparsely populated state, but quite large.  For example, if you wanted to visit the Beaver Creek Brewery in Wibaux, and then hit the Lang Creek Brewery in Marion, you’d have to drive 730 miles.

Anyway, back to my Saturday.  My first stop was at Carter’s Brewing on Montana Avenue.  Montana law has a provision that allows for brewery taprooms – and Carter’s has one.  (you’ll find them at almost every brewery)  These rooms at the brewery are allowed to operate without an expensive Montana liquor license, but there are limitations.  The taprooms have limited hours (they must close by 8 pm), they cannot sell other spirits, and there is a three pint limit.  But they still offer a great way to enjoy some craft beers in the building they were brewed.

Mike at Carter’s does an excellent job, both brewing, and serving his beers in his taproom after a hard day’s work.  It is a small brewery, but the patrons have the privilege of speaking to the person that brewed the beer they are enjoying.  And to ask questions if they have them.  It is a great way to educate people about one’s product.  Mike had 12 beers on tap, which is quite impressive for such a small operation.  I won’t list them all, but I’ve included a picture of his offerings.  As you can see he proudly displays the IBU and alcohol content of his beers.  It is always a treat when brewers do this.  Carter’s has all of the staples, but they are becoming known for their specialty Belgian beers.  Mike does a lot of experimenting with wood and various wild yeast and bacteria.  So if you like wood and funk with your beer, head to Carter’s.  His Abbey Ale was delicious, and he also occasionally bottles a 750ml Saison that is a real treat.  One final note about Carter’s, he is one few brewers to consistently offer a Mild.  It is a great beer, albeit ramped up a bit to suit the American palate when compared to its counterparts across the pond.  I only have one complaint - I wish he’d server the Magic City Mild out of his beer engine!

After reaching my three pint limit, I moved next door to the Railyard Alehouse.  The Railyard is owned and run my by parents and my nephew.  (see the picture of my nephew, Delton Clark)  The Railyard is the spot in Billings for live music and events.  It is where you can often find great bands like Zen.  To compliment their functions, they have over 20 great beers on tap.  They have a handful of imports like Guinness and Boddingtons, but they specialize in Montana beers.  If you want a great sample of local favorites, without having to drive 730 miles, visit the Railyard.  They obviously offer some of Carter’s beers from next door, and they usually carry some specialties from Bayern (Missoula), Harvest Moon (Belt), Bozone (Bozeman), Big Sky (Missoula), etc.  You’ll have to visit the Railyard for yourself and see what they have on tap.  (2526 Montana Ave)

I will write more about Montana later – probably after my next trip the Big Sky state in August.  Until then, here is a list of the breweries in Montana.  Just in time for your summer vacation.  (Yellowstone Park, Bozeman, Billings, and some beer anyone?)

American Craft Beer Week

This entry is a quick reminder that this week (May 11-17th) is American Craft Beer Week - a national celebration of craft beer and the great beer culture we have here in America.  A number of breweries will be hosting special tastings, tours, meet-the-brewmaster events, and tapping specialty beers.

I plan on celebrating this week with the following schedule:

Wednesday: I've volunteered to bring beer this week for our softball team.  So after the game Team Fletch will be drinking Montana Mixer beers from Big Sky Brewing out of the bottle instead of PBR out of the can.

Thursday: Along with some friends, I will be visiting the Golden City Brewery for some late afternoon pints in the beer garden.  The Golden City Brewery is the "second largest brewery in Golden."  The largest brewery in Golden is, of course, Coors (in the world for that matter), and the third largest brewery in Golden is in my basement.

Friday: Where else, the Wynkoop!

More information about Craft Beer Week can be found at http://americancraftbeerweek.org. Don't forget to support your local breweries... and have fun!

Snowcave Camping

Last weekend some friends and I were finally able to make it up into the mountains for our annual snowcave camping trip. The area where we camp is at 10,200’ in elevation outside of Ward, CO. This area gets a good amount of snow and lots of wind that creates large drifts. We dig down, in, and up into these drifts to build our caves. A storm on the previous weekend, our original trip date, dumped over three feet of new snow in that area. Luckily we postponed the trip, because we would have never made it close to our usual camp location.

Constructing a good cave takes a lot of hard work. After several hours we are all soaked inside (from sweat) and out (from digging & moving snow and from the elements). But a properly constructed cave is very cozy and warm. We’ve been doing this since the early 90’s, so at this point we are pretty good at the process. And the hard work is well worth the effort, because after we are done we get to crack open a few beers. They are well earned, and taste better because of the sense of accomplishment. Luckily our camp spot is only a quarter of a mile from our vehicles, so we don’t have to skimp on gear, supplies, or beer. After arriving and before digging, we take care of our bottles. The snow makes for a good cooler. Sticking the bottles in the snow keeps them from getting too warm on sunny spring days, and too cold in sub freezing temperatures. And a light cover will keep the bottles from getting light struck and skunked. That was not a problem last Saturday since we had cloud cover and flurries most of the day.

Big, strong beers are the norm at this outing for our group. (though Charlie did bring a cold pack of Session Lager one year) I like to organize what I call the “Doppelbock challenge.” We’ll bring up four different types of Doppelbock and all sample them and compare notes. It is a great way to warm up before dinner. This year’s victims were Paulaner Salvator, Spaten Optimator, Weltenburger Kloster Asam-Bock, and Sam Adams Imperial Double Bock. All are wonderful beers and highly recommended. You can pick your favorite after trying them all for yourself. And after dinner we compared and contrasted two different sounding, yet similar beers: Thomas Hardy’s Ale (and old ale) and Flying Dog’s Horn Dog (a barley wine). I have always loved Thomas Hardy’s, but it is very expensive. Horn Dog is not cheap either, but a touch more reasonable, and I feel it is an excellent American made alternative for Thomas Hardy’s lovers. The two ales taste very similar, but we all agreed that Thomas Hardy’s was a touch more complex, a little sweeter, and with more dried fruit character. They were both excellent, and as the Horn Dog ages, it too may develop similar flavors. It is hard to beat either of these beers if you can get your hands on them!

A couple of final notes. I love my plastic camping “Pilsner” beer glass that I bought from REI. (see photo) The base unscrews and snaps on the top for easy packing. It is very light and extremely durable. In addition, I can store my Whisky glass inside the beer glass to keep it safe while in my pack. I have to drink my Laphroaig 10 year out of a real glass, not plastic or titanium. For this purpose, I simply use a 5 oz “taster” glass that many brewpubs use. It is glass, but more sturdy than the Riedel crystal Whiskey glass that I use at home. And the camping glass protects it. Another accessory I recommend is the “Jammit Personal Outdoor Table.” (http://www.mtmcase-gard.com/products/camping/camp.html) These things crack me up. The Jammit makes a great table, and if you are ever attacked by a bear, you can pull it out of the ground and use the business end to fend off the beast. They are so dangerous they should come packaged with a set of lawn darts. So if you buy one make sure to be careful after your own Doppelbock challenge!

Rochefort Question

One of my favorite breweries is the Brasserie de Rochefort located in the Abbey of Notre Dame de Saint-Remy. It is one of seven Trappist breweries. (The other six being Chimay, Orval, Westmalle, Westvleteren, Achel, and Koningshoeven, a Dutch brewery and the only of the seven that is not in Belgium.) Rochefort brews three beers, Rochefort 6, 8 and 10. These beers can be difficult to find, if you can find them at all. And I have only seen Rochefort 8 and 10 in the US. Rochefort 8 (9.2% ABV) is my favorite, though I also love Rochefort 10 (11.3% ABV). I simply find 8 a touch easier to drink. All three are said to be brewed from an identical mash, just with varying amounts of candy sugar added to the boil in order to increase the initial gravity. If you have never tried them, I highly recommend it. Both the 8 and 10 are sweetish, viscous, dark beers. (rich brown in color) They are very complex ales with a very effervescent, fruity nose. The dark fruit aroma comes from a combination of the yeast, as well as rich flavors from the malt and caramelized candy sugar. The flavor closely follows the aroma, and the nachtrunk is long, rich and smooth. The Rochefort yeast is very fruity, but unlike other Trappist beers such as Achel and Chimay, it is not quite as phenolic and bananay. All are wonderful beers, but I find Rochefort to have a very bold and pleasing yeast profile with out the bite of some other Belgian ales. In addition, their beers are not nearly as dry as many Belgian ales.

So please help me out with my question. (bare with me) Last weekend was set aside for snow cave camping, but we were snowed out. Three feet of fresh snow kept us from even attempting our trip. (postponed until this weekend) Since I suddenly had a free weekend, I decided to brew a batch of beer on Sunday. I chose to brew a Rochefort/Dubbel style of beer. I normally plan and research for a couple weeks before brewing a new style of beer, but given time constraints, I designed this beer in a couple hours. (see recipe below)

One thing really surprised me when researching Rochefort beers. Many of the clone recipes I found included coriander. I have consumed numerous Rocheforts over the years, and I have never detected coriander. Nor do I remember any dark Belgian beers being spiced. So I opened a 10, and sure enough, the power of suggestion took over. If I thought about it hard enough, I could detect some coriander. (Which smells like orange) But there are a lot of fruity aromas and flavors going on with Rochefort. So my question is, does anyone know definitively if Rochefort beers contain coriander or not? Some sources I found swear the spice is added, while others emphatically swear it is not. My guess would be that, even if one can imagine an orange aroma and flavor, that the beer does not contain coriander. My suspicion is that the aroma and flavors are byproducts of fruity yeast and a complex, high-gravity wort. Fueling the differing accounts, and I’m sure complicating matters, these monks don’t necessarily like to talk much, and especially when it comes to brewing secrets. So if anyone knows the answer, or even has an opinion, please add a comment.

For those interested in the beer I brewed on Sunday, below are the details.

O.G.: 1.082
Batch size: 6.25 gallons

(70%) 10.5# Weyermann Pils
(10%) 1.5# Munich (mix of left over Durst 40 and Gambrinus Munich)
(5%) 0.75# Weyermann CaraMunich III (70-75L)
(5%) 0.75# Belgian Special B (114L)
(10%) 1.5# Dark Belgian Candy Sugar

5.12 HBU (16 IBU) Kent Goldings for 60 min
4.45 HBU (10 IBU) Hallertauer for 30 min
3.56 HBU (4 IBU) Hallertauer for 10 min

Wyeast 1762 Belgian Abby Ale II

After designing this beer, I compared it with the Dubbel recipe in Jamil Zainasheff and John Palmer’s book Brewing Classic Styles . My recipe was almost the same, all the way down to the grist ratios. So that made me feel better. If you do not know Jamil, he is a world-class homebrewer. He is on a different level in my opinion. I have great respect for him, and I found his book a great addition to my library.

A couple of final notes. Note, I did not use coriander in by beer. Also, before you try to brew this, you may want to contact me to find out how it turns out. It is currently open fermenting in an 8 gallon enamel pot in my basement. For those that are not aware, Wyeast 1762, according to numerous reputable sources, is Rochefort’s yeast. Since Rochefort is a beer dominated by yeast and malt/sugar flavors, having the proper yeast strain is a good start at a successful batch of beer. And when I open the lid to skim Kräusen, it definitely smells like fruity Rochefort yeast. Finally, the recipe above was mashed with a 20 minute protein rest at 122F, 40 minutes at 154F (until saccharification), at mashed out at 168F.