Home » Articles » Cuisine »  Boulder Weekly Beer Tour
Thursday, October 8,2015

Autumn alternates

Outside of pumpkin and Oktoberfest, what beers should you be drinking this fall?

By Matt Cortina
Like the leaves on the trees outside, beer aisles have turned orange over the last few weeks with every Tom, Dick and Harry’s take on pumpkin beer. I’ve got nothing against pumpkin beer and enjoy it to excess like everyone else, but the ubiquity of the variety seems to overshadow any number of excellent autumnal beer makes and models.
Thursday, October 1,2015

The dead travel smashed

A handy guide to costume/drink pairings this Halloween season

By Chris Krovatin
People who blow off Halloween as a kids’ holiday are doing it wrong. A celebration of darkness, madness and, most of all, excess, All Hallows Eve is as much about swinging from the rafters as it is about going from door to door. And isn’t getting a little sloshed always more fun when everyone’s dressed like monsters and cartoon characters?.
Thursday, September 24,2015


Combining pumpkin spice and bitters at home to make something useful

By Matt Cortina
The short answer is that we do it on a case-by-case basis. Butter coffee combined with a trendy restaurant concept (as seen in this week’s cuisine review) is good. Posting photos of avocado on toast on Instagram is bad (and also the sign of the apocalypse in Etruscan lore).
Thursday, September 17,2015

Affordable Burgundy isn’t an oxymoron

By David White
If any grape demands contemplation, it’s pinot noir. The great bottles are able to translate time and place, clearly expressing the characteristics of their vintage and the soils and climate in which they’re grown. The greatest examples almost always come from Burgundy, Pinot Noir’s birthplace.
Thursday, September 10,2015

Go wild

Boulder Valley Beer Fest returns with beer and chili

By Kristen Kuchar
The second annual Boulder Valley Beer Fest takes place in conjunction with the Town of Superior’s annual Chili Fest on Saturday, Sept. 12 from 2-6:30 p.m. The event will be held at the beautiful Superior Community Park, located at 1350 Coalton Road in Superior.
Thursday, September 3,2015

Sunset sipping

Cocktails to see summer out

By Noel Phillips
The heat seems to be breaking. Mosquitoes and ticks have mostly succumbed to their well-deserved deaths. Nights are still long, but a hint of coolness touches the edges. Summer is winding down.
Thursday, August 27,2015

Looking for a wine list bargain?

Go off the beaten path

By David White
One recent Saturday morning, a friend sent me the wine list for Green Zebra, one of Chicago’s top vegetarian restaurants, and asked for my advice. He was dining there that evening with friends who enjoyed wine but weren’t obsessive about it. So he would be tasked with ordering for the table.
Thursday, August 20,2015

Over a barrel

Barrel-aged beers are more popular than ever. But what happens when barrel supply can’t meet demand?

By Chris Krovatin
Sam Green of Boulder Beer would love to make sure everyone got to taste the brewery’s wine barrel-aged beers, Xena Warrior Princess and Patchouka Sunrise. He really would. But it’s just not that easy anymore. “Those were extremely popular when we released them at the [Great American Beer Festival],” says Green.
Thursday, August 13,2015

Classic refreshment

The Pimm’s Cup is a cool sipper

By Noel Phillips
When the stars of the tennis world battled it out on the courts of Wimbledon a few weeks ago, viewers not only be turned their heads left and right following the action on the court, but up and down as well, as gallons upon gallons of Pimm’s No. 1 Cups were thrown back in the stands and at home.
Thursday, August 6,2015

Beer for dinner

On the road to the Great American Beer Festival

By Tiffany Lutke
Food and wine go hand in hand. While perusing the wine aisle at the liquor store, you’ll think about what you’ll be having for dinner, and make your selection based on what would pair best. But when it comes to food and beer, pairing beer with dinner is oftentimes an afterthought — or, at least, not as apparent. While craft beer is increasingly gaining respect in the culinary world, there’s a long way to go toward making food and beer pairings second nature, like we think of wine and food.