During the Great American Beer Festival, I attended a sour-beer brunch (tough life, I know) at City, O' City, a terrific vegetarian restaurant. As luck had it, my dining companion was Pete Rowe, a great beer writer from San Diego. Pete was both reporting on the festival and filming it for a local TV station. He asked me to babble on camera about the festival, the future of beer and my book. Here's the result. You can't even tell I'm hungover! [brightcove vid=2753168693001&exp3=34444171001&surl=http://c.brightcove.com/services&pubid=15364600001&pk=AQ~~,AAAAA5PNMME~,K3tOT-PuafvzbyjXyjNt9yD6nKAeNlgk&w=350&h=244]
For decades, Denver was a staunch steak-and-potatoes town. Plates were stacked with beef as high as the Rocky Mountains looming in the distance. But in recent years, the Mile High City has rewritten its culinary script. First came the craft breweries, filling tap lines with tasty, locally made ales and lagers.
Now, the dining scene is evolving too, with marvelous Mexican restaurants mixing with madcap eateries that think nothing of substituting pad Thai noodles with pig ears. Curious about my top five picks? Check out my full story at Food Republic!
Not since that misguided night in college when I decided to double-fist 40-ouncers of Phat Boy, a thankfully discontinued malt liquor made with ginseng, has my liver felt so swollen and abused.
I’ve just returned from four days at Denver’s 30th annual Great American Beer Festival, a massive celebration of fermentation that attracts brew fans as fervid as religious devotees flocking to Mecca. And for good reason. Each year, hundreds of breweries from all corners of the country descend upon the Mile High City en masse, toting thousands of different beers. Some are good. Some are bad. But with each brew served by the one-ounce pour, you have ample opportunity to try any and every beer.
Consider it drunkenness by a thousand tiny cups.
Of course, sampling every beer is foolhardy, especially this year. Scattered across the floor of the sprawling Colorado Convention Center were more than 460 breweries, which doled out some 2,400 dark stouts, sour ales, bitter IPAs and carbonated oddities so curious, so strange, I wasn’t sure whether to dump them out or greedily ask for another glass. Freetail Brewing, I’m looking at you and your green and cloudy Spirulina Wit.
As far as trends to spot, brewers are still riding high on IPAs, with a swell of black-tinted takes on the style — I particularly liked the Blacktop IPA, from New Glarus Brewing, as well as Bear Republic’s Black Racer. Barrel aging continues to sweep the industry (I swooned over Foothills Brewing’s Bourbon Barrel Sexual Chocolate Imperial Stout and the wood-flavored treats from Florida’s Cigar City), but what’s got me most excited is the surge of sour ales.
Increasing ranks of brewers are deploying wild yeasts and bacteria with a dedication that would impress a microbiologist. Breweries to keep an eye on include Captain Lawrence, Cambridge Brewing, Upland, Brugge Brasserie and Illinois’ Desthil brewpub, which wowed the crowd with its wild creations.
Though it’s impossible to highlight all my favorite ales and lagers—and my many, many skull-blasting hangovers—a few ales and lagers stood out from the sudsy, crowded field.
Heavens to Betsy, I just returned from a weekend trip to Denver, where I taxed my liver left and right at the Great American Beer Festival. The de facto Super Bowl of American brewing, the GABF features 2,000-plus beers -- all of which I aimed to try. No dice. But you can read my wrap-up at Slashfood. Drink it up!