The Dupont Brewery or Brasserie Dupont is a much respected and highly regarded producer of varying styles of rustic Belgian Farmhouse beers. The current brewery stands on the grounds of a working farm, Moinette, and is said to have started as far back as 1759. Their multiple yeast strains have been utilized for decades and are now a thing of legend in the brewing world. The historical convictions of their particular style of brewing and the distinct equipment allows for each of the Dupont beers to be traced back to a particular house “Style”.

Modern brewers have fallen in love with the flagship beer of Dupont, the Saison Dupont, and have gone to great lengths to replicate the beer by cultivating copies of the breweries multiple yeast strains. There seems to be a bit of magic in this brewery as their beers bellow with honesty and a rounded rustic quality that is anything but typical. Even with the long history behind the Dupont brewery, there has been a recent movement to dabble in the exploration of new styles.

The first of these new beers is the wonderful Foret Blanche. This is a softer, more gentle sister beer to the all Organic Foret Saison. Foret Blanche shares a very basic principal of being created from the source of 100% certified Organic ingredients. The difference comes from the fact that the beer is actually a loose elaboration on the well-known Belgian Wit Bier style. Wheat adds texture and works nicely on top of the flavors that Belgian Yeasts give, Foret Blanche is one step ahead as it has less in common with the sweet orange tones of Hoegaarden and more to do with the wild and somewhat funky flavors that can only come from being brewed in the open air of an active farm.

The local brewing community within Colorado is growing at a rapid rate. So quickly in fact, it’s becoming hard even for those paying attention to try all these new creations. With craft beer growing as a category, more people are accepting and even demanding a larger range of styles. India Pale Ales are as common as wheat beers, Brettanomyces is almost a house hold name of yeast and barrel aging isn’t a far off concept reserved for wines and whiskey. There has never been a more engaging time for beer drinkers and most likely never a more enjoyable time for the ones brewing said styles.

Rockyard Brewery has been a small brewpub based out of Castle Rock since 1999. While things have certainly changed since their first batch of beer, the focus of maintaining a sense of simply crafted but still highly drinkable beers is steadily going strong today. With their beers being bottled and slowly trickling outside of just Douglas County, we have seen a range of new styles that can hardly be taken as the usual rounding for a local brewpub. German Alts, Double IPAs and even beers aged in Chardonnay barrels also brewed with Pumpkins and Buddha’s hand citrus. All might have been farfetched concepts just a few years ago, with today’s movement for a larger range of new flavors, the boundaries have been pushed and all have become a reality. No beer better melds the highly drinkable foundation of Rockyard’s approach with the extreme and complex styles of current as that of their Bourbon Barrel Stout.

The American Double IPA or Imperial IPA. Distinct in style and uniquely showcasing qualities not found anywhere else in the world. Outside of the horrible mass-produced fizz of the big name brands, the Double IPA is perhaps the only other contribution to beer culture that is distinctly born on the soil of the United States. Fairly accurate in the representation of the American mindset of “More is better”, Double or Imperial IPAs take what is usual in the standard IPA and amp things up way past 11. Many claim that the style came from the minds of some hop hungry folk in California and can be dialed in to the area in and around San Diego as an epicenter for the numerous breweries and their concentration of hop forward beers.

Green Flash Brewery is always highly regarded whenever a conversation begins on the California born heavy hitters of bold hop driven beers. Knowing the quality of their neighboring breweries throughout the area around San Diego; Stone, Port, Ale Smith, Alpine, Karl Strauss and Ballast

Point, it’s an impressive crowd to be compared to. Green Flash is never lost in the mix as the range of beers they create are distinct and almost textbook standards of the American Double IPA. Green Flash has traveled down a long road paved with Alpha Acids and the accumulation of knowledge converges under the label of the Imperial IPA. 

The extensive history of European brewing is lengthy and complex given the different cultures that have risen through the years. Some have evolved into typical pub culture that we can still experience today, some are still rustic in nature where beer is produced on a family’s land out of necessity and then there is the dedicated few that approach the kettle as a way to establish meditation through work in the name of religion. The Trappist breweries are perhaps one of the few remaining ties to an older world of brewing, one that represents dedication rather than trivial advertisements, beer as a special provision over beer that is meaningless and forgetful. These are beers that monks dedicate their lives to represent and are perhaps some of the most well crafted and spectacular beverages within the beer world.

Today these beers of faith are made by the select group under the Trappist faith. While there are numerous beers that share the Trappist label, their principals are common and adhere to the foundation of brewing as part of a weekly schedule of abbey life. There are only 6 breweries within Belgium that can carry the label of a Trappist. All must be made on the grounds of the abbey with a portion of the proceeds to be given back to local communities. Sometimes it can be difficult to find these beers as the monks only brew when they need to fill orders and some days only certain styles can be purchased. It has been said that these brewing traditions also saved the monks when they would fast for lent as most of these beers are rich with sugars and could easily substitute for a meal if needed.

One of the more selective and secretive of the Trappist breweries is the highly acclaimed Rochefort or Abbey of Notre Dame De St-Remy. There have been religious practices on the same grounds of the current abbey as far back as 1230 with actual brewing beginning in 1595. There currently are only three different beers being made at the brewery; 6, 8 and 10. Each one is higher in alcohol than the last and the numbers represent their respected gravity reading. These beers are nothing short of blissful.

The arrival of bare trees and distant rays of the sun laying low in the sky is a sure sign that winter is upon us. Hearty clothes emerge from their slumber of the closet, blankets are a constant on the couch and butter is validated more and more with each meal at the dinner table. Before the grim qualities of the darker seasons become tiring, there is that eventful gathering of Thanksgiving that fulfills the moments of change in a way that no other holiday can. Convictions are thrown to the wind, elite visions are wiped away and all seem to give into the spirit of uniting as a whole. At the dinner table, we all eat the same, why no find a beverage that can be enjoyed on the same level?

Lifemans is a name that represents a very large history of Belgian brewing. Known for their long focus of crafting a very distinct style of beer, the Oud Bruin (Old Brown) is perhaps the best current example of what has been made in the eastern parts of Flanders. Oud Bruin is a difficult style to pin as some examples can be a hybrid of the east Flanders Browns with those of the West Flanders Reds. West Flanders is a style that is reliant on long aging in oak barrels with the beers of eastern Flanders being mainly held in large copper fermenters and then blended with other batches before bottling. Liefmans wort is fermented in the open air where it picks up resident bacteria cultures that will add to the aging complexities of the beer. Taking things a touch further, Liefmans has their version of a Kriek called Cuvee Brut that starts out like the traditional Oud Bruin but instead ages with whole cherries for up to a year.

With a name suggesting overwhelming weight through heft and an abbreviated acronym that boarders on infamy, B.O.R.I.S. The Crusher is a beer that actually has creditability to validate its boldness. This “Bodacious Oatmeal Russian Imperial Stout” has been awarded a gold medal for Imperial Stout at both the 2008 and the most recent 2011 Great American Beer Festival. With the amount of competition each year brings in a category so highly entered, it’s quite an achievement for a brewery out of Akron, Ohio. Hoppin’ Frog is not a brewery focused on the subtle approach, each new beer seems to be a larger elaboration on a previous monstrosity and yet, they seem to always work.

B.O.R.I.S. The Crusher truly is one of the greater examples of the big and beefy American Imperial Stout styles. The addition of oats in a beer (especially stouts) adds a dimension of sharpness and cleans the edges of a beer. Instead of a rich and mucky sludge of a beer, oats can bring a crisp flavor that is nearly acidic. This adds complexity to the obvious sweetness and makes for a more rounded drinking experience. B.O.R.I.S. is a beer that shows it’s hand but impresses you by the line up.

The Samuel Smith’s Old Brewery is perhaps the greatest representation of traditional English brewing that can be enjoyed commercially in America. Founded in 1758, the brewery is a standing piece of history and one that offers a wide variety of classic styles. The Ales all use water from an onsite well and the yeast utilized for fermentation is a strain that has been cultivated since 1900. Many generations have passed through the Samuel Smith’s Old Brewery and luckily the momentum has not slowed. Many new beers have been added to the line up in recent years with the overall impression of proper balance being a main focus. England’s history of fermentation is lengthy and complex but it isn’t just about beer and whiskey. Cider is and has been a major beverage for the masses for hundreds of years and starting in mid 2008, Samuel Smith added yet another label to their long list of classic English styled beverages.

Utilizing a combination of all organically grown apples, Samuel Smith’s Organic Cider has a clarity and freshness that is not found through other large name cider options. Rather than relying on heavy sugars or artificial apple flavors, Sam Smith’s takes a direction of properly balancing a ratio of real apples. By utilizing a combination of tart, ripe and fresh apples the cider is full of flavor but still clean and delicious.

The Full Sail Brewery has been an important contributor to the movement of modern craft beer within American. The beers they produce are accessible and still interesting while maintaining a sincere foundation of balance. The Session Lager may be the single greatest introduction as to what true lagers should be. The simple approach works best for Full Sail, beers true to style that can please the untrained palate while still being praised by the long-term experts.

Full Sail has also been smart as a progressive business, both for the fact that in 1999 they became a company that is independent and all employee-owned, but also for an understanding of how the microbrewery scene is evolving. The interest in bigger and bolder styles of beer is one of the defining fundamentals of many craft beer drinkers. Full Sail heard the voices and has answered the people by dedicating to a large barrel-aging program as well as releasing a distinctly American Double IPA.

Unita Brewing Company out of Salt Lake City has long been one of the only representations for out of state beer drinkers as to the craft beers scene within the state of Utah. The state is widely known for the strict laws concerning alcohol and the restrictions that make buy certain beers so difficult. It almost comes from a place of rebellion that Uinta would create the Crooked Line series of beers. All are bottled in 750 ml. bottles and each one carries a higher than usual alcohol level, especially for a brewery out of Utah. There are some beers that have rested in used Bourbon barrels, one that is highly hopped but for the heat of summer, the Tilted Smile Imperial Pils seems most appropriate.

Tilted Smile is a deceptive beer.  Pilsners are usually the clear colored, lightly flavored, simply produced and mainly mass marketed beers that many associate with bbqs and ball games. Although there are some wonderful beers being made traditionally in Eastern Europe, the American Pilsner is not a style that is highly regarded. Tilted Smile Condenses the stigmas and concentrates the base style into something much more interesting.

Some may remember a  Green Manalishi  reference from back in the day. Mainly referring to one’s excess of green (money) and a desire to flaunt the said wealth.  Rude and uncompromising may be the attitude of these individuals within all their vanity and greed of the green.  Let’s say that some don’t find simple cash as being enough, and opt for another form of green.  A green that can display a similar sense of wealth without any form of currency, a green that is bold with volume and increases outside desire by any that care to look, a green found in beer and cherished by all those with a hankering for the bitter.

Hops, of course! Those amazing leaves that are dried and compacted into a smaller, more potent form hold their own sense of wealth to those that understand. Sometimes more isn’t always better, but many times MUCH more is just where you want it to be. Hoppin’ Frog’s Mean Manalishi is a beer that flaunts it’s outward bias for the hoppier the better. This beer clocks in at an off the charts level of 168 IBUS! Beyond comprehension by the human palate, this beer is nothing short of extreme hop bombardment. Dank on the nose, with grapefruit and bitter orange rind aromas smoldering out of the glass.  There is no mistake, this beer is ridiculously hop forward, and one can sense that without even taking a sip.

Today's world of American based craft breweries is one in which rules seem to hold no presence. Styles seemed to be conceived through experimentation, defined by sheer uniqueness and then elaborated upon by the continuous efforts of fellow brewers. In a time of such game changing styles, it is easy to be taken off guard by the original and near bizarre combinations of flavors that arise in many of the modern American craft beers. Some rely on different spices to create new flavors, others want to mimic the combination of tastes that represent childhood treats and culinary dishes and then those that understand the basics and just want to take a different approach that they can call their own.

Green Flash Brewing Company is not only a modern contributor to the forward momentum of the craft beer movement but also a brewery that represents the uniqueness of the undefined. Located in the southern California city of Vista, Green Flash is a small family run business that revels in the development of beers that are original in style and many times, uncommon. While the majority of Green Flash’s beers are modeled around the extremely hoppy ales so frequently found within California, they also show a love for the beers styles of Belgium. Le Freak takes the foundations that make up the Belgian Trippel and combines an American sense of intensity through higher hopping rates and different recipe applications.

Le Freak seems to be born out of a desire to have the better of two different worlds. One rich in fruity aromatics from the addition of Trappist yeast and the other bold with spicy bitterness from the large amounts of American, Amarillo, hops. Le Freak isn't better that the sum of its parts, but rather a risk taking beer that utilizes the knowledge of those who brew and their love for two different worlds.

Located within the Bavarian region of Southern Germany, the Weihenstephan State Brewery is highly regarded as one of the world’s most important sites regarding the art of fermentation. The brewery was born out of tradition, one rich with history and an entity of current beer production that has very few equivalents. Originally created by a sect of Benedictine monks, many claim that the brewery of Weihenstephan is, in fact, the oldest still in production. Residing atop the Weihenstephan Hill in the Bavarian city of Freising, the created beer is as bright and focused as it has been for the previous near 10 centuries.

Weihenstephan’s roots are deep within the history of Germany. The grounds that currently house the brewing facilities were once home to an Abbey that also cultivated a hop garden in the year 768. The actual brewery was licensed in 1040 and it seems not much has changed. The sheer depth of knowledge passed on throughout the dozens of decades have allowed for a wide range of beer styles. None can be seen as more essential that that of their Hefe-Weissbier.

The Blaugies are a family of three (the wife being the brewer) and are best known for their farmhouse or Saison styled beverages. One of which is the La Moneuse Saison. Named after a local bandit and gang leader (who is actually a distant relative of the Blaugies family), La Moneuse can almost be seen as a tribute to times past. Rustic in nature with an abundance of yeasty, earthy aromas and flavors of dried herbs and wild flowers, this is a Saison that could easily have rivaled those that were created many decades ago.

Brad's Last Beer Tasting: March 8th 6:30-8:30pm at Lucky Strike Lanes - Belmar

March Wine Tasting: March 29th 6:30-8:30pm at Lucky Strike Lanes - Belmar

From the beautiful island nation of Sri Lanka comes Ceylon Brewing Co.’s Lion Stout. In the beer universe it is known as a Foreign Export Stout, for reasons which will become evident. Sri Lanka has had a long and tumultuous history as a European colony. Because of the country’s strategic location within the trading routes of the East Indies, it was claimed by the Portuguese and then by the Dutch until the British ultimately wrestled control. For the purposes of this beer it is the British we are most interested in. The British found that the fertile fields of the idyllic island were perfect for growing the tea they so dearly treasured. And being so far from home they longed for the beer they were accustomed to in their native United Kingdom. So in the 1800’s Sir Samuel Backer set up Sri Lanka’s first brewery, Ceylon Brewing. More than a century later it evolved into a Sri Lankan export. The term Foreign Extra Stout refers to a style which is brewed bigger than normal to ensure the beer loses nothing on an export voyage which will typically be longer than most. Sri Lanka is much further away than Bend, Oregon.

The Second Annual Mile High Wine and Spirits Rare Beer Tasting will be held at the Rackhouse Pub on November 9th. This will be a small, more intimate tasting that will allow you to sit back and enjoy some excellent beer at one of Denver's best bars.  We will be offering two different tasting sessions, the first from 5:30-7:30pm and the second from 8:00-10:00pm.  You can register for either tasting session or both if you wish.  We will have dozens of excellent rare beers for you to sample, but here are a few highlights: try Avery's Rumpkin, an Imperial Pumpkin Ale aged in Gosling's Rum barrels at our 5:30 session or Zeke's Belly Up Stout, our Bourbon barrel aged collaboration with Golden City Brewing at the 8pm session.

Registration:

To secure your spot, visit Mile High Wine and Spirits and make a $20 per person cash or check donation to WeeCycle. 

Don't delay, each tasting session will be limited to the first 50 people who register.

• Great Divide
• Funkwerks
• Dry Dock
• Avery
• Stone
• Boulevard
• Leopold Brothers Distillery

Bavarians have been celebrating Oktoberfest by drinking Märzen for centuries.  Märzenbier (or March beer) originated in the 16^th century as a response to a German ordinance stating that beer could only be brewed between the months of October and April due to increased danger of fire during the dry summer months.  Therefore, brewers would produce large amounts of beer in March, and set them in cold caves to be lagered and enjoyed throughout the summer.  Whatever was left in the month of September is celebrated at Oktoberfest.