Tidbites | Week of Jan. 1, 2015

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BITTER BEER 

Odell Brewing is rolling out the second edition of its much ballyhooed Fernet Aged Porter in January.

It starts with a rich imperial porter from Odell, which is then aged in Fernet barrels from Leopold Bros. distillery.

“Fernet is a dark minty liqueur made with herbs and spices and aged in oak barrels. Leopold Bros. has crafted its own unique recipe which includes lavender, honeysuckle, ginger root, bitter aloe, dandelion root, rose petals, chamomile and peppermint,” Odell said in a press release.

The brew is offered in 750 mL corked bottles throughout Colorado. Supplies are limited and getting your hands on one could be difficult seeing as the Fernet Aged Porter is a rare breed.

“Our Fernet is the most bitter type of Amaro (Italian word for bitter) that is prepared by steeping various botanicals, with a large proportion of bitter roots, in spirit,” said distiller Todd Leopold in a press release. “So far as we are aware, it is the first of its kind produced in America since well before Prohibition.”

NEW WINE RELEASE 

Odell and Leopold Bros. aren’t the only folks launching new libations in the new year. On Friday, Jan. 2 and Saturday, Jan. 3, Settembre Cellars in North Boulder will release and share a 2010 Fiori Reserva with guests from 1-6 p.m.

Settembre Cellars uses 100 percent Colorado grapes and ages their “high-terroir” fruits in new French oak barrels at their Lee Hill winery.

The Fiori Reserva joins a long list of regular and reserve offerings at Settembre and tastings at the winery’s outpost will allow you to try the new wine and the company’s classics.

BOURBON AND BACON FESTIVAL 

Get your tickets now. Seriously, get your tickets now. They’re running out and you want to be here.

The second annual Bourbon and Bacon Festival returns to the McNichols Civic Center in downtown Denver on Saturday, Jan. 24. If it’s anything like last year’s, it’ll sell out quickly, and you’ll be missing out.

Specialty bourbon and whiskey makers from Colorado and across the country will set up booths and unlimited free tastings, while dozens of Front Range chefs, bakers and restauranteurs show up with the bacon: bacon shooters, bacon cupcakes, bacon sandwiches, bacon ice cream and just about bacon everything.

“It will be another great gathering of specialty Bourbons and unique whiskies from distilleries, both large and small, all paired with the one and only ingredient necessary to sustain life, Bacon!” a press release for the event exclaims, with just a toe dipped in hyperbole.

The bonanza runs 3 to 5 p.m. and specialty VIP tickets would’ve let you into the event for an hour early. But those have sold out (we said, hurry), and now a regular $45 ticket gets you in the door at the regular time. You’ll still get an unlimited run of the bourbon and bacon tastings, you’ll just have to harness your bourbon and bacon strength to power through the throngs of people to get at your next table.

Tickets are on sale now at getmyperks.com.