Fort Collins Craft Beer Tour

Being a (former) CU Buff, I inherited a sworn hatred for the hometown of our biggest rival, Colorado State University. Though I had never so much as driven through Fort Collins, I was certain I wasn't going to like it because it is the home of the Rams. While I still think Fort Collins doesn't hold a flame to the ultra-hip Boulder that I call my own, they do have a craft beer scene that, dare I say, rivals that of Boulder.

Nation-wide distributed craft breweries, up-and-coming micro-breweries, and local-level pubs all call Fort Collins home and create a very diverse and exciting beer culture. My friend Andrew and I knew it would be quite the feat to hit every brewery, tap house, and pub in town, so we narrowed ourselves down to a handful of spots that were most convenient for getting around.

A sneak peak at the barrel room during
the Odells brewery tour

We started our FoCo craft beer tour in the second oldest Colorado brewery (after Boulder Beer Co.), Odells Brewing Company. It was quite the happening spot, with live music set up both in and outside, a BBQ pit going, and tours running every hour. We signed up for the three o'clock tour, which left us time to have a few pints outside on the patio, watching a storm roll in from the west. I started the day off with Odells' "happy accident," Shenanigans. It is brewed with Brettanomyces, which gives it a really interesting tartness. Then I enjoyed a pint of the Hiveranno New American Wild Ale, which is brewed wild Belgian yeasts that instilled a lot of fruity flavors. Before the tour, I grabbed a Cutthroat Porter on the nitro tap, which tasted unbelievably delicious as usual, but with a more silky quality than the CO2 version. The tour was pretty standard as far as brew tours are concerned. I would say the highlight, for me at least, was getting to see the room with all the barrel aged beers. That was a site to see...

Fort Collins Brewing.
Beers are listed from L-R in post

About half a block down the road from Odells conveniently sat Fort Collins Brewery, also with a live band playing. Because the band was taking up more space than usual, the tours were cancelled, so Andrew and I decided to get a flight of the seasonal brews. I won't go into too much detail about each, since there were six, but here was the line up (most of these aren't on their website, but BeerAdvocate has most): Edgar Lager, Maibock, Woody, Double Chocolate Stout, and Incredihop. I remember the Double Chocolate Stout really sticking out as something I wouldn't hesitate to pick up a bomber of. It was really rich and actually had a thick chocolate quality to it.

Equinox Brewing

A quick ride back to Oldtown (I think?) brought us to a pub called Equinox Brewing that I came across while looking online for places to go. Again, there was more live music and an even livelier crowd. This place was packed from wall to wall, but Andrew and I managed to weasel two spots at the bar. I started with the Night Ryder dunkelweizen because I have had a recent infatuation with the dark-wheat, German brews. Next, I had a sample of the Orion red that was being served from the cask, which was one of my favorite beers of the night. Before heading out, I tried the Pazuzu Imperial Stout which did not fail to please, either.

The bar at Funkwerks tap house

Our last stop was to Funkwerks tap house, which was where I was most looking forward to going into this mini-trip. We ended up getting a flight, which was more than enough to keep us occupied. It came with a hefty portion of each of the following: White, Saison, Tropic King, Belgian Oatmeal Stout, and Dark Prophet. Getting to sample each one of their offerings in their tap house has only made me like Funkwerks even more. They are definitely a brewery to keep your eye on.

Funkwerks was our last stop. A series of unfortunate events split a phone-less Andrew and I up at the tap house. We had plans to go to the Mayor of Oldtown, which has 100 beers on tap and serves breakfast all day (sounds like heaven), but that will have to wait until next time. When I do find myself in Fort Collins next, I will definitely want to visit New Belgium since their facility is supposed to be impressive, Mayor of Oldtown for obvious reasons, and Pateros which is another local pub that was recommended by the friendly hotel guy.

All in all, I think my first experience with the FoCo craft beer scene can be chalked up to a success. Maybe I will see you soon Fort Collins...

New England Series: Long Trail Double Bag

Every since I started homebrewing, I have wanted to brew a German altbier. I came across a recipe, and it sounded like everything I was looking for in beer with its sweet malt profile and balanced, crisp bitterness. The problem with altbiers is that they require a period of fermentation at very low, lager-like temperatures, despite (usually) being brewed with ale yeast. There was no way for me to get a fermenter down to the temperatures needed, so I unfortunately was never able brew an altbier. So whenever I see a bottled altbier in the store or on tap at the pub, I never hesitate to partake to remind myself what exactly it is I am missing out on.

While at the store, I came across an altbier made by a brewery that I am no stranger to. Long Trail Brewing Company in Bridgewater Corners, Vermont is about as old as I am and have prided themselves on creating quality craft beer while keeping in account the importance of environmental sustainability. For example, they send all their spent grains from the brewing process to local dairy farms for food and use the thermal energy from steam to heat water for the next brew day, which saves a significant amount of propane.

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Long Trail Double Bag is described as a double altbier, or strong ale, that is referred to in Germany as "stickebier," which loosely translates to "secret brew." Double Bag pours copper in color with a very slight tint of red. A very creamy head dissipated rather quickly, but left a good amount of lacing. Sweet, almost caramel-like aromas were very prominent with some hints of fruit and alcohol. The first sip was filled with lots of malt sweetness with notes of caramel and a subtle breadiness. There was also a roasty, almost chocolaty, quality present as well that gave it a bit more depth. An earthy bitterness comes through and lasts through the finish, which creates a bit of a bite with the alcohol flavors. For 7.2% ABV, this beer is very, very drinkable with its light body and a slightly dry finish keeping you wanting more.

If I Double Bag was sold in my part of Colorado, I have a feeling it would quickly become my go-to six pack. It has a wonderfully complex malt profile that is balanced perfectly with a bitterness so as to off set the sweetness a bit. This only strengthens my urge to brew an altbier. One day...

New England Series: Atlantic Brewing Company Coal Porter

There is nothing like a good porter to give you that dark beer fix without feeling completely full, like a heavier stout tends to do. I threw in a bottle of Atlantic Brewing Company's Coal Porter into my sixer-mixer (just made that up?) and I sure am glad I did.

The Bar Harbor, Maine based brewery credits itself as one of the premier breweries out of Maine. They moved their brewery a while back into a farm to give it a more "country" feel that seems to be missing from a lot of the industrial park breweries. It sounds and looks like a really great facility, which would make for a great excuse to drive to Maine sometime soon.

Coal Porter is a very dark brown, but not completely impenetrable to light, with a very creamy, mocha-colored head. Aromas rich with robust, roasty malt dominate, with a subtle sweetness similar to molasses (in a good way). The smell is an appropriate representation of the flavors to come, with very robust, dark malt profiles coming through strong up front with some sweetness in the middle and a hint of bitterness (but with no hop flavors) that dries out the finish a bit. It was also a lot smoother than I was anticipating based on the rush of bubbles in the glass. There was almost a silky quality to it despite looking as if it may have a strong carbonation bite.

I thoroughly enjoyed everything about this beer. Though it is sometimes fun to be mislead by aromas to make you surprised by the flavor of a beer, this ale smelt like it tasted which made each sip very full and complete from the scent and taste working together. I was not joking when I said this beer could get me to drive down east to Bar Harbor.

Rogue and Voodoo Doughnut collaboration

Breweries have been collaborating in order to create unique, and usually limited, craft beers for some time now, but what seems to be a more and more frequent occurrence are breweries teaming up with different non-beer industries. For example, Dogfish Head is gearing up to release a cider-esque ale that is a collaboration with Deltron 3030, which is one of the few music related collaborations that DFH has created. It is a great way for brewers to gain some outside influence in order to create recipes that may otherwise have never be imagined.

One of the most interesting inter-industry collaborations that I have read about lately is between Rogue and Voodoo Doughnuts who are both out of Portland, Oregon. Voodoo is no stranger to the foody scene, and you probably have seen there (in)famous maple-bacon doughnut on the Food Network or Travel Channel. This unconventional, meat-covered doughnut is the inspiration behind the Rogue/Voodoo collaboration that has been creating quite a stir in the craft beer community.

Voodoo Bacon Maple Ale, which is listed as a brown ale on Rogue's website, pours a very warm amber color that is close to a light brown. A thick and creamy head settled down to about a half inch and was present throughout the entire pint. Immediately after I poured the beer, before even bringing my nose to the glass, strong maple syrup aromas with a prominent smoke profile were noticeable. It really was eerily close to the scent of a pancake breakfast with a side of bacon. There definitely is a salty/meaty element to the aromas as well, which actually blends nicely with the scents of sweet maple syrup and smoked malts.

I really like smoked beers, so the initial sip was really pleasant. Up front there is a lot of maple syrup sweetness and a considerable amount of smoke from the malt, but also probably a bit from the bacon as well. The syrup and smoke is very prominent through out the flavor profile, but a meat quality definitely comes out in the middle and through the finish. The best way I can describe it is literally like eating a piece of chewy bacon covered in syrup. It may sounds pretty off putting from my description, but the flavors the bacon instill really do add another level of complexity to the smokiness.

Voodoo's Maple Bacon doughnut
wikipedia.com

I drank about a pint of the Bacon Maple Ale, and that was about as much as I could do. It was not because I did not enjoy it, because I actually really did, but it seems more like something that would go well with a pork dinner or even a pancake breakfast as opposed to just being enjoyed without food. This beer has gotten very mixed reviews. Some say it is brilliant example of an ale using non-conventional ingredients, while others write it off as some sort of Frankenstein beer experiment gone wrong that makes you feel like you are drinking bacon.

Either way, I would definitely recommend this ale as worth trying, especially for beer enthusiasts who enjoy a good smoked ale. It is definitely something far from the norm of the usual craft brews, and who wouldn't want to try a beer that actually had a doughnut or two thrown in it?

New England Series: Peak Organic Nut Brown Ale

Organically brewed ales and lagers are an increasingly available option at liquor stores and bottle shops. While it may seem silly to some to worry about whether or not pesticides were used in the ingredients, it is also important to realize that along with "organic" often comes environmental consciousness, sustainability, and support of local business and industry. At the end of the day, however, beer is enjoyed based on the way it interacts with your senses, so organic or not, it still needs to taste delicious.

I was in the mood for something on the darker side of the spectrum since I have been favoring the lighter Belgian ales lately. I saw Peak Organic Nut Brown Ale and it seemed like a good choice to mix things up a bit. Based out of Portland, Maine, Peak Organic focuses on brewing craft beer with quality ingredients from sustainable, local resources. It is a comforting to know that people actually care for the well being of not only our environment but also the importance of small-scale industries.

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Peak Organic Nut Brown Ale pours a very light brown with an off-white, creamy head that sticks around for quite some time. Scents of toasty and nutty  malt and caramel sweetness are present with slight hints of chocolate and bread. The taste starts off with toasty malts and strong notes of nuttiness. A very prevalent bitterness appears in the middle and holds out through the finish. Some of the toasty flavors come through in the finish, but it is primarily the bitterness. There is also a slightly off putting metallic flavor that appears in the middle and lingers on to the after taste, which may be due in part to the bitterness overpowering the malt flavor profile.

The beer is drinkable, but seems to be lacking prominent flavors. Honestly, it smells better than it tastes because there is almost a watery quality to it that makes it taste like it is lacking depths of flavors that should be present. I would not rush out to buy this beer again, but I can appreciate what Peak Organics is doing up in Portland in regards to supporting sustainable business ethics. Though I am not won over by this beer, I would not hesitate to try another another Peak Organics brew...

New England Series: Night Shift Brewing Trifecta

While I was perusing The Craft Beer Cellar, I inquired about local beers that are very exclusive to the area and I was pointed to a bottle of Night Shift Brewing Trifecta. Night Shift Brewing was started by three friends who hombrewed at night after work, hence the name Night Shift Brewing. Eventually they upgraded to a nano-brewery setup in Everett, Massachusetts, and their ales are now available in the greater Boston area. This bottle I got my hands on was truly a very special and exclusive Belgian-style pale ale that not many others have had the fortune of enjoying.

Trifecta acquired its name from the three different trappist yeasts (from beers brewed in Belgium under the supervision of monks) that are utilized in this Belgian-style pale ale. Each individual yeast strain brings different flavor profiles to the table that are complimented by the hops, malt, and vanilla beans. In the glass, it is a dark orange with a head that quickly disappears into nothing. Strong scents of cloves are in the aroma with hints of what smells like coriander, vanilla, and even some cinnamon and fruit. The taste greet your mouth with strong flavors of cloves accompanied by floral and slight alcohol notes. The cloves are present through the finish, but are joined by some fruity sweetness, vanilla and something akin to a spicy cinnamon. The maltiness gives it a medium body with creamy elements from the vanilla. All around a lot of great flavors, with lots of complexity from the three yeast strains.

bestplaces.net

What is really interesting is checking the tasting notes from the actual brewers on their website. They examine each batch (I got batch #2) and give their notes as well as criticisms and prospective improvements. The head retention (or lack there of) is mentioned as something to work on for batch #2, as well as more hoppiness. There is a batch #3 out right now, which sounds like it has a much more prominent hop profile, so I am hoping to get my hands on one of those bottles before I go home.

If the other beers coming out of Night Shift Brewing are as good as Trifecta than they are definitely a brewery to keep your eyes on. Though they are only available in the greater Boston area, I would not be surprised to see their Belgian-style pale ale bring them more exposure and a larger area of distribution.

New England Series: Cisco Brewers Island Reserve Saison Farm House Ale

More and more breweries across the nation are offering up there take on farmhouse ales, which includes the French-Belgian saison. Today, saison is a very broad category as far as stylistic aspects are concerned. They can range from light to dark, low to high alcohol, fruity, spicy, and the list goes on. Historically, saisons were (probably) simply malted barley, hops, water, and yeast, allowing the flavor profiles of the yeast to do most of the work. Not to say that good saisons are not still brewed this way (because they are. Check out mine), but many craft brewers are adding in a plethora of ingredients to spice things up...no pun intended.

I have seen Cisco Brewers six packs in the liquor stores and was always attracted to the art, but I am pretty sure I have never had the pleasure of trying any of their ales. Because my goal was to try as many different New England breweries as I could, I tried to stick with single bottles instead of the 6 packs, so when I saw a large bottle of Cisco Brewers Island Reserve Saison Farm House Ale I did not hesitate to bring one home with me.

Out of Nantucket, Massachusetts, Cisco Brewers has been creating craft brews since 1992 when the founders moved to Nantucket to live on a winery. Their operation started out small and was actually considered the first and only outdoor brewery because the entire brew process was conducted outside. Eventually they upped the scale (and moved inside), and now Cisco Brewers is the craft beer branch, with Triple Eight Distillery and Nantucket Vineyard creating the liquor and wine respectively.

The first thing I noticed about Cisco's saison was the unique color. It poured a golden-orange with quite a bit of haze. I have never come across a saison with such interesting colors, and this would be a good sign of many more interesting things to come. The aroma was strong with ripe tropical fruits with some bubblegum/candy notes. There is a sort of aromatic funk resemblant to a sour which gives it that candy tartness. The first sip, which was ushered by the rich aromas, was a rush of flavors that really took me off guard (in a good way). I got strong elements of tropical fruits with lots of tart and sour notes. There seems to be some spices utilized, but I had a hard time trying to figure out exactly what they were.

epodunk.com

After that first sip, I immediately went to Cisco Brewers website to figure out what exactly was going on in this nontraditional saison. As I kind of expected from the sour elements, I found out that this ale was fermented with Brettanomyces ("Brett") along with a saison yeast. Though Brett is not necessarily considered a souring agent, it does create a tartness that gives it a bit a twang without the full fledged Rene-Zellwegger-face-producing sourness. What is really fun and interesting about Brett is that it is a fairly difficult strain of yeast to predict and control, so the brewer is somewhat at the mercy of the microorganisms. The end result is usually somewhat of a surprise, though not completely, which always makes for something interesting. I then discovered the ale was put in oak barrels for a period of time which instilled flavors and aromas, which I noticed more as the saison warmed. Cisco's website also mentioned that many of the hop additions typical of a saison were replaced with a medley of herbs and spices that are grown on location at the brewery, which explains the spiciness that I was detecting but having a hard time pinpointing. It really is an all around "fun" beer that has your nose and palette picking out new aromas and flavors with every sip.

Cisco Brewers flat out states that this is labeled a saison since it is the closest style to the ale they created, but it is by no means to be taken as an example of at traditional saison. The aroma that greets you with every flavorful sip and the effervescence makes this beer an all around thrill ride for your senses. You can probably tell by the length of this post, but this beer has really gotten me excited. I actually went out and bought two more bottles; one to share with some friends (who all loved it as much as I did) and one to age for a year or two. I don't know how to make this happen, but I NEED a bottle or three of these to make it out to Colorado. Oh how I will miss this funky "saison"...

New England Series: Woodstock Inn Brewery Red Rack Ale

There is nothing like a good red ale, be it the traditional style with the focus on the malt or the new age, ultra hoppy version. Oddly enough it is a lot harder compared to many other styles to find red ales...anywhere. They are obviously out there, but not in as much abundance as styles like IPAs and stouts. When I do come across one, I always find myself fighting the urge not to get it. When filling a mix 6-pack at the Craft Beer Cellar the other day, I saw Red Rack Ale, which I assumed was a red ale. I was looking for New England breweries, and this one just so happened to be brewed in New Hampshire so I thought, "Why not?" After some quick google work, I found out the Woodstock Inn Brewery in North Woodstock, New Hampshire is a small, seven-barrel brewery that operates in an inn style hotel. I do believe they brew larger batches at Shipyard's facilities as well because the bottle says brewed at Shipyard, but I don't think Shipyard actually owns them or anything of that nature.

Red cross roughly
marks N. Woodstock

Red Rack Ale poured more on the dark orange/red side of amber rather than the true brick red you see in many other red ales. A creamy head sat atop for a while and sank down a bit and became rather rocky. Bubbles seemed to be coming from all over the bottom of the glass, racing to the top. The aroma was rich with malt sweetness and caramel. Earthy and grassy notes with some hop bitterness linger in the background. In line with the scent, the flavor immediately fills your mouth with caramel sweetness until a strong bitterness accompanied by an earthy/grassy/herbal element enters in for the finish. Though being labeled a red, the bitter element gives the feeling that you are drinking an ESB (extra special bitter) with a malt profile somewhat resembling that of a red (but without the breadiness that is usually prevalent).

This ale was very drinkable and would make for a good choice if looking for a beer to session. Not that it matters all that much, I wouldn't necessarily say Red Rack Ale is in line with the red ale style (which the brewery ascribes it as), though it definitely had some of the sweet malt elements that red ales exhibit with a bit of the hop elements from an American styled red. All in all, I am glad I got to try this beer from such a small New England brewery.

New England Series: Wachusett Belgian Style White

If you grew up in Massachusetts or have been here during the winter months, you probably heard or saw commercials for Wa-Wa-Wachusett Ski Area. What you may not have known (because I sure didn't, though I am new to Massachusetts craft beer) is that there is a Wachusett Brewery in Westminster, MA pumping out delicious craft beer. When I saw the bottle displaying the name of the ski resort over the words "Belgian Style White," I immediately grabbed one. Not only was I able to drink another New England brewed ale, but a white that I can use to improve my own witbier (HB#5).

Wachusett White is a light yellow with a slight haze that gives it almost a hay-like color. In the beginning there is a sizable head that disappeared rather quickly, but a stream of bubbles rushing to the top of the glass retained a thin layer. Aromas rich with orange and cloves are dominant while hints of citrus and some pepper-like spice appear in the background. The blend of aromas really created a well balanced smell that foreshadows what is to come almost perfectly.

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The flavors are lead by a surge of cloves and coriander with hints of citrus and a very subtle maltiness. The clove flavor holds on strong through the end, while a more prominent breadiness and a very, VERY subtle bitterness (from what I am guessing is the hops) makes an appearance in the finish. A moderate amount of effervescence keeps the mouth tingling.

I think the Wachusett White falls somewhere in between the Allagash White, which seemed to be heavier on the clove and spice profile, and the UFO White, which showcased more of the fruit and citrus aspects. It is also the example that reminds me most of the Belgian witbier (HB#5) that I brewed.

New England Series: UFO White

The second Belgian witbier I encountered was the UFO White by Harpoon Brewery out of Boston, MA (they now have a second brewery in Vermont as well). Harpoon is one of the first micro breweries I was introduced to in my underage days, and I still go back to it every time I come home to the east coast. Their UFO (UnFiltered Offerings) series is a line of ales that are unfiltered and brewed with wheat which gives them more of a haze. Besides Boston Beer Company, which I believe has exceeded the label of "micro brewery," I would say Harpoon is arguably one of the most prominent and respected micro breweries in not only Massachusetts, but all of New England.

The UFO White is quite a bit different from the Allagash White that was highlighted in the previous New England Series post. The pour produced a light yellow ale with an orange tint that had a bit of haze, but not enough to give it that foggy white appearance that is usually found in the Belgian witbier style. The head was prevalent during the poor, but quickly dissipated and left little signs that it was ever there. The aromas were dominated by sweet oranges with a slight hint of spiciness.

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Though the scent lead me to believe that I would be drinking something along the lines of carbonated orange juice, I was pleasantly surprised with the balance of flavors that my palate was fortunate enough to experience. Up front there was the sweet orange that I was expecting with some hints of coriander and some pepper-like spice. There was a very strong bready flavor that lasts into the finish that blends well with a lingering orange sweetness. The body is quite light, though bulked up a bit with the breadiness, and the carbonation adds a pleasant sharpness to give your mouth some excitement.

I would not refer to the UFO White as the most complex Belgian witbier out there, which is not a bad thing at all, but it definitely holds it own amongst the other micro beer options. It is surely a thirst quenching ale that can be sessioned on a hot day. This would be the perfect beer to take fishing or to the beach.

New England Series: Allagash White

Ever since my Belgian Witbier (HB#5) turned out to be very drinkable and dare I say...good, I have been trying to drink more whites to not only see how my take stacks up against commercial examples, but also to see how I can improve the recipe for the next time it is brewed. Luckily, it has proven very easy to find a bunch of witbiers here in Massachusetts and what is even greater is that there are plenty brewed in New England.

The first one I picked up was a four pack of the Allagash White. Allagash is based out of Portland, Maine, and is a very renowned brewery from New England. There version of the classic Belgian witbier has taken home numerous medals throughout the past years and is a great representation of what a white should be. That being said, it does have some noticeable differences from my homebrew, but we will get to that in a bit...

In the glass, the Allagash white is a very pale yellow with the signature white haze of a witbier (from the wheat). A fairly thick and creamy head dissipated quickly, but there was no shortage of bubbles to keep a thin layer alive. The aromas are rich with cloves, and some notes of citrus and orange make it through as well. The first sip was dominated by cloves and coriander, which were quickly complimented by some orange and lemon citrus and breadiness from the malt. The finish is engulfed by a lingering spiciness of cloves and coriander with a slight hint of bananas. The ale is light-bodied, as it should be, but is livened up a bit by a high level of effervescence that gives the mouth feel a slight sharpness.

The small blue star marks Portland, ME

In comparison to my take on the witbier, the Allagash White has a more prominent clove spiciness, which I am definitely looking to bring to my ale. The clove aroma and flavor are largely due in part to the yeast, so I may need to make a starter or pitch more slap packs. Other than that, they are fairly similar and share the same effervescence (bubbly-ness) that brings some excitement to the light-bodied mouth feel.

All in all, Allagash created a great example of a Belgian witbier that should not be passed by if it graces your local packy's shelves.