<![CDATA[Boulder - Weekly - Boulder Weekly Beer Tour]]> <![CDATA[beer tour]]> Oskar Blues is debuting the first ever American-made nitro craft beer in a can, called Old Chub Nitro Scotch Ale, during the upcoming Craft Brewers Conference in Denver on April 8.]]> <![CDATA[Prince-worthy findings at Smiling Toad]]> It was as though we had arrived in the living room of a welcoming friend — a friend who happens to have six craft-with-a-“c” beers on tap, a really beautiful blonde wood bar and well-padded bar stools.]]> <![CDATA[Let them drink wine]]> Gutenberg’s printing press brought religion into the homes of millions. Copernicus, Galileo and Newton put science into the minds of even more. Fleming’s penicillin saved countless lives. But the island of Crete gave the world something much more valuable than all three combined: cheap wine.]]> <![CDATA[So long, Boulder, and thanks for all the beer]]> On a Friday afternoon, the tasters stretch out for a lot longer than necessary — and yes, lunch hour beers are necessary. We’re working here, after all.]]> <![CDATA[Anatomy of a collaboration]]> Let’s put a pair of leather chaps in the mash, or cactus or tumbleweed.” That was the first idea Jason Buehler, head brewer of Oskar Blues in Lyons, had for Hi*Beams Honky Tonk Ale, a collaboration beer made not with another brewery, but a honky tonk band.]]> <![CDATA[Holiday beer guide]]> Why is it that most holiday beers are as dark as the early nights of winter, contain warming spices and have alcohol levels approaching that of wine? It’s likely because these complex-flavored beers pair well with the heavy meals and endless desserts we enjoy around the holidays.]]> <![CDATA[You can’t escape FATE]]> "Do they still have the watermelon?” Jeff asks excitedly. They do. Decision made.]]> <![CDATA[Brewery burnout]]> At some point, I think we all lost the ability to identify beer flavors.]]> <![CDATA[Winter’s miracle cocktail]]> Flying 2,000 miles across the country back into Denver on Monday, I started to sniffle. Maybe it was the recycled air of the airplane, or the holiday snot-wipings from my three-year-old niece, but warmth and stuffiness were rising somewhere in my respiratory system, like tacky pink insulation getting shot between walls.]]> <![CDATA[Belgian bliss]]> While we Americans like to think we are leading the world toward a new golden age of brewing — and we are in some respects — there is still much we can learn from the Old World masters. For example: The Trappist monks have been brewing beer since the Middle Ages, helping perfect brewing techniques still used.]]> <![CDATA[D-Day at The Post Brewing Company]]> The official concept for The Post is simple: “beer and chicken.” Buckets and buckets of chicken.]]> <![CDATA[To tap or not to tap?]]> As an academic institution, CU’s mission is to educate the community and help prepare students for a career after graduation, but as a sports program, its mission is to put the best team of student athletes on the field and hopefully generate enough revenue to self-fund itself.]]> <![CDATA[Choose your festival]]> But if bitter beer face ain’t yo thang, then you can still beerfest it up this weekend. The upstanding slopers at Upslope are celebrating their sixth year in the brew game, also on Saturday, Nov. 8. From 2–8 p.m.]]> <![CDATA[Good beer is no accident]]> Boulderites love to travel, but I think it’s fair to say the North Denver suburbs aren’t typically a prime destination. Northglenn and Thornton probably have a few undeserved negative associations around Boulder, whether for being too suburban or too flat or too monotonous or just not being Boulder.]]> <![CDATA[Maptastic]]> The newly- 21ers out there may not believe it, but there was once a time when those of us aged more than 25 years — you know, “old farts” — didn’t have a fully interactive, voiceactivated GPS in our pocket at all times.]]> <![CDATA[Touring Colorado's beer community]]> A taproom bartender at Denver’s River North Brewery, Nikki is also a writer for Denver Off the Wagon website and when she saw my notebook I imagine she felt the surge of “That guy’s probably terrible!” that all journalists feel about other journalists.]]> <![CDATA[Greenhouse gas]]> About the only thing Boulderites like to flaunt as much as the city’s plethora of microbreweries is its interest in sustainability. Too bad then that the brewing process creates a butt-ton of carbon dioxide (approximately 100 tons for a 10,000 barrel-ayear brewery), which means that enjoying a nice barrel-aged porter like a boss also means contributing to climate change like a salaried worker.]]> <![CDATA[Big air and bountiful beers]]> Part beer festival and part snowboarding competition, it is certainly unique — it’s kind of like a spring version of The Boulder Cup Cyclocross race with highly specialized professional athletes doing athletic feats you could only dream of while you quaff delicious beers.]]> <![CDATA[A drink to celebrate]]> The lore is that the sazerac is the oldest American cocktail. The story goes that in the mid-1800s, the owner of the Merchant Exchange Coffee House in New Orleans sold the place to start importing liquor. One of his imports was a cognac called Sazerac-de- Forge et Fils.]]> <![CDATA[Old school]]> Everything old is new again, including ancient herbal beers regaining popularity in the craft beer world after about a 250-year hiatus. They’re called gruits, which refers to a mixture of oldfashioned herbs and spices used to bitter and flavor beer prior to the prevalence of hops (although hops began being used in gruits around the second century).]]>