To be interested in the craft of beer fermentation within today’s world of choices can be particularly challenging as much as it can be undeniably satisfying. Never has there been a better time to gain an understating of the individual styles that are linked with tradition from all the classic beer producing countries. Modern brewers have access to a variety of literature that describes these styles, many of them nearly being lost, with enough detail for them to once again be brought to life. While some beers are only enjoyed though educated guesses, there are still many producers that have strived to carry on the traditions of their area which only allows us to experience what these beers might have tasted like many decades ago. One of the most iconic styles that represent the fundamentals of beer born out of necessity is the much-varied Saison Ale.

The Saison beer style is one of the most easy to understand from a conceptualization standpoint and yet one that is full of individual mutations. It is a style that is growing in popularity with the casual beer drinker to the point of blurring the overall essence from focus. These were beers that were distinctly part of the livelihood from the houses in which they came. Farmers along the boarder of France and Belgium didn’t simply create these beverages because of the enjoyment that was had from the liquid but because the liquid was something that allowed for survival though the harsh seasons. If the local water wasn’t fit for consumption, heat and fermentation changed that, bottles of beer were now added to the list of provisional items such as meat, produce and cheese that helped give the family profits for the land. While it can be difficult to find the honesty that represents what a Saison was created from, there are a few remaining producers that still dedicate with an approach as it was in times past.

The Brasserie de Blaugies, located off a small road nearly directly where Belgium meets the boarder of France, might be the world’s most classic producers of the Farmhouse Saison. Run and operated completely by family members, the beers the Blaugies are created with a similar passion as those that came from the focused hands of generations past. Rustic and full of subtle tones, these are beers that are more about the soft moments of elegance in the finish than in the sharp slices of intensity. Their range is limited but highly dedicated, only five beers are made on a continual basis. The Saison d’Epeautre is not only a standout for the family but one that should be on the top lists for what a traditional Saison can be.

With an understanding of proper traditional English cider production, Hogan’s Ciders are created with a great appreciation of the land’s heritage while still allowing new approaches and equipment to help transfer the efforts to modern times. Located in the Malvern Hills only fruit hailing from the neighboring Herefordshire, Gloucestershire and Worcestershire are picked in the Autumn months and only their freshly pressed juices are used, no concentrates and no added sugars.

The infamous owl beers of Hitachino Nest are increasingly in large demand with many American craft beer enthusiasts.  While the image is recognizable and easy to memorize, the real factor that captivates the attention of thirsty patrons is from the distinct liquid that is behind each label. The Hitachino Nest line of beers was established in 1996 out of the Kiuchi Brewery that was then only known for it’s Kikusakari Sake and Shochu. These new products easily fit into the brewery’s family as certain Sake production methods were also applied to the new beers. While barrel aging and experimental directions have been taken over the years, the iconic beer under the Hitachino Nest label is the simple White Ale.

With a focus on specialized styles of a more indulgent nature, the Brewmaster's Reserve line up of beers is Full Sail's way to give the real beer obsessed a little something that they desire. Copious amounts of hops, larger levels of alcohol, oak barrels, all things that give the brewers some time to break free from the standards that go with making their flagship; Session Lager. One of the main standouts from the series is a massive barrel aged Imperial Porter, which unlike many other offerings from other breweries, can be found with relative ease. First brewed in 2009, Top Sail took many by surprise, as this was an offering not usually associated with what Full Sail has been known to do in the past.

The newest addition to Elevation’s ‘Black Diamond’ series of beers comes in the form of an Imperial Porter named Señorita that has been created to mimic the flavors of the highly delicious Horchata drink. This classic drink was originally brought over from Spain with its history going deep into the culture. The drink was carried across Mexico and Latin America where it branched off into different regional styles. These days Horchata is so common that it can be found in many forms across the southern American states. The variations are endless with spices, nuts, seeds and sugars being used interchangeably. Even as different as each offering can be, they still retain the simple pleasure of pure refreshment. 

Created as a way to materialize bold thoughts and hopeful moments of wondering minds, the Lips of Faith collection of beers is New Belgium’s outlet for the experimental. Sometimes hauntingly thought provoking but still satisfyingly delicious, the many releases that have shared the title of Lips of Faith are widely varied but equally engaging with a purity of originality. With energetic focus to continually grow from a basis of knowledge, New Belgium has begun to collaborate with other breweries, many of which are quite difficult to find even within their own states of distribution, but equally share a vision for the uncharted.

The Brewery Vivant is a very recent addition to Michigan’s already impressive beer scene. Focusing on the rustic styles of Northern France/Southern Belgium, it didn’t take long for many enthusiasts to fall under the spell of their wonderful beers. The folks at New Belgium were so interested that they quickly agreed to brew a few collaborative beers with this striking new brewery. Biere de Garde is not the first meeting for these two (Vivant hosted the New Belgium crew and created a canned beer named Escoffier, Bretta Beer. Brett beer in a can… let’s hope it is not the last.), but is the first and possibly only time that we will see anything from Vivant in the state of Colorado.

The undervalued French beer style known as Biere de Garde is on rise both domestically and from across the pond. Always living in the shadow of the very similar Belgian Saison, Biere de Garde is simply a further extension of the European Farmhouse Ale. Many modern breweries are trying to bring attention back to this dwindling style and the New Belgium/Vivant Biere de Garde is simply one of the finest interpretations to be found.

While fruit beers may have a following with most average American drinkers, they don’t carry much weight with the consumers of real ales and craft beers. The sad example of the highly popularized ‘fruited Lambic’ is one that defies the history from which the actual style is born from. The colors and flavors are essentially synthetic by way of the heavy dose of artificial sugars and fake fruit syrups that make the beers shockingly sweet and off putting in a way that borders on medicinal. These beers don’t do the style justice but they are not the only options for something with a fruit kick that is still drinkable.

Fruit and Lambic have gone together for decades. Many patrons within Belgium were able to have the option of drinking a Lambic that was doused with fruit to cut down on the high level of acidity that is natural for the beverage. While all traditional Lambics are born from a spontaneous fermentation, the flavors are highly varied and can sometimes be a bit brash for some that want a more casual sort of drink. The traditions have changed over the years and the focus on sweet fruit flavors now outshines the balancing act that was once present. Luckily, there are still producers of fruited Lambic that use real ingredients for their beers.

The range of unique beers brewed in Belgium is staggering to say the least. Some create their own versions and representations of styles that sometimes cannot be easily categorized. It is easy to see how enthusiasts dedicate their lifestyles to focusing on beers of such uniqueness. Some have committed decades of their lives drinking through the classics and yet still have moments that are fresh and new. Even as some age, their characteristics evolve and change into am experience all its own. Whether it is a monk’s dedication, a farmer’s use of his land and its origins or a simple brewer who evokes the passion that is part of creating such fine products, the beers of Belgium are some of the world’s finest for a reason.

The Brasserie de l’Abbaye des Rocs is a relatively modern establishment if compared to the age of some neighboring breweries. Built in 1979, the brewery has been producing fine quality beers that are similar in style and just as well made as those coming from any of the Trappiest breweries. Brewed without the use of excess sugars or preservatives, des Rocs ales are also bottled unfiltered to retain their upmost integrity. Full of character and charm, each beer from des Rocs showcase the honest approach from this simple, rural brewery.

The history of beer is a varied and immensely complex tale that represents fundamental human ingenuity through a connection to the elements while maintaining a focus of the community with their shared ideals being kept at the forefront. What we know as the ‘pub’ today might look a bit different than the ones that were popular hundreds of years ago but the merry sense of a shared drink is deeply rooted in our history as a society. Many of the old breweries were created as a way to utilize a local source of water, a field of wild hop plants or a crop of barley and these aspects helped unite the locals of a small area.

The majority of today’s beer is brewed under a focus on cleanliness and sterilization that unquestionably creates a product that is more focused and balanced than ever before. With that in mind, there are still a few remaining examples that have not changed over the years, and if done so, would kill the soul in which they were created from. The spontaneous Lambics of Belgium, the rustic and wild farmhouse ales near the boarder of northern France, the classic English ales that are still fermented in stone squares and the pungent smoked beers of southern Germany.

The southern German town of Bamberg is famous for the style of smoked beers called: ‘Rauchbiers’. Generations ago, this is how most all beer would have tasted as the barley was dried over a fire fueled by local wood that contributed it’s own flavor and distinct qualities. The beers of Bamberg would traditionally be made using wood that was prevalent within the local forests that surrounded the town. While there are just over 70,000 residents in the area of Bamberg, there are 10 breweries that all focus on variations of this highly original style.

Bear Republic’s exuberant passion for all things hoppy is matched only by their dedication for the thrill of auto racing. High speeds and loads of fuel seem to be a good place to begin. Each new beer gives a hint as to the minds that are behind the creation. Racer 5’s long flavor of bright hops, Hop Rod Rye’s lingering spice notes and Red Rocket’s rich malt body are some of the best values to be found in the current beer market. For the month of December, we at Mile High Wine and Spirits will showcase all three beers as a way of celebrating the range and style from this great modern hoppy producer.

The town of Healdsburg in the Sonoma area of California is one of America’s premiere wine focused areas. As a meeting point for three of the most highly recognized wine regions, it might come as a surprise to some that a brewery is located in the heart of it all. Bear Republic understands the land and proudly stands as one of the few great breweries thriving within wine country. There must be something in the water that sends a beckoning for the hops as Bear Republic’s close neighbor’s down highway 101 are Russian River and Lagunitas. Sonoma doesn’t just stand for great American wine; the beer scene is quite impressive as well.

Hop Rod Rye                       

Creating new recipes as a brewer is similar to that of how a baker or chef might approach the task. With proper technique being a fundamental, the option for disassembling a method and rebuilding with a different approach can then become a reality. Beer will always be a creation that results when the combination of Yeast, Hops, Water and Grain are merged. These four elements can be defined and elaborated on with nearly endless combinations. The grains used can make the difference between a simple Pale Ale and that of a complex Stout. Just the way that bread is created, the right ratios make a world of difference.

Leave it to the legendary Samuel Smith Brewery to continually find ways to evolve their range of beers while still adhering to classic principals that define their name. The lineup of beers from the Samuel Smith Brewery is regarded as some of the finest examples to represent traditional English beer culture. Water is still used from a local well, fermentation takes place in slate vessels called “stone Yorkshire squares” and the desire to uphold the standard of only using the finest ingredients are still in place today. The past few years have given a rise in a larger selection of beers that are highlighted by organic fruit juices. This range of beers began the desire to create a category of beverages that were born from 100% certified organic ingredients.  Pride and interest for the future are qualities that make up the foundation in which the minds at Samuel Smith rest upon.

With four fruit flavors already established (Cherry, Strawberry, Raspberry, and Apricot), the next in the lineup is one that nearly all can agree upon: Chocolate. Taking what many already hold dear by way of the English Stout and adding organically sourced Cocoa, it is simply a marriage that is seamless without boarding on redundant. Roasted chocolate malt merge with the cocoa and creates a flavor that has less to do with a simple marketing gimmick and more to do with the wonderful ingredients that make up the beer.

Bear Republic’s exuberant passion for all things hoppy is matched only by their dedication for the thrill of auto racing. High speeds and loads of fuel seem to be a good place to begin. Each new beer gives a hint as to the minds that are behind the creation. Racer 5’s long flavor of bright hops, Hop Rod Rye’s lingering spice notes and Red Rocket’s rich malt body are some of the best values to be found in the current beer market. For the month of December, we at Mile High Wine and Spirits will showcase all three beers as a way of celebrating the range and style from this great modern hoppy producer.

The town of Healdsburg in the Sonoma area of California is one of America’s premiere wine focused areas. As a meeting point for three of the most highly recognized wine regions, it might come as a surprise to some that a brewery is located in the heart of it all. Bear Republic understands the land and proudly stands as one of the few great breweries thriving within wine country. There must be something in the water that sends a beckoning for the hops as Bear Republic’s close neighbor’s down highway 101 are Russian River and Lagunitas. Sonoma doesn’t just stand for great American wine; the beer scene is quite impressive as well.

Red Rocket                       

Born from the mind of an avid home brewer who was excited to push the style guidelines until they blurred, Red Rocket is an accumulation of interest that have merged into a unique hybrid of a beer. Malt forward and displaying a color of dark crimson that is full of a blatant hop aroma and caramel fragrance that seem a little uneasy as they both represent an IPA as much as they do an old ale. Sweetened candy aromas come out as the beer sits but come off as enticing with a note of anise to give depth without becoming too distracting. It’s interesting to draw comparisons to other styles with the copper notes and citrus edges giving a display of irreplaceable qualities that is quite interesting.

Bear Republic’s exuberant passion for all things hoppy is matched only by their dedication for the thrill of auto racing. High speeds and loads of fuel seem to be a good place to begin. Each new beer gives a hint as to the minds that are behind the creation. Racer 5’s long flavor of bright hops, Hop Rod Rye’s lingering spice notes and Red Rocket’s rich malt body are some of the best values to be found in the current beer market. For the month of December, we at Mile High Wine and Spirits will showcase all three beers as a way of celebrating the range and style from this great modern hoppy producer.

The town of Healdsburg in the Sonoma area of California is one of America’s premiere wine focused areas. As a meeting point for three of the most highly recognized wine regions, it might come as a surprise to some that a brewery is located in the heart of it all. Bear Republic understands the land and proudly stands as one of the few great breweries thriving within wine country. There must be something in the water that sends a beckoning for the hops as Bear Republic’s close neighbor’s down highway 101 are Russian River and Lagunitas. Sonoma doesn’t just stand for great American wine; the beer scene is quite impressive as well.

The Belgian Tripel is one of the most highly categorized and still slightly misunderstood of all beer styles. While the name might be easy to recognize, the few details that make up the style are highly important and often overlooked. The name does not indicate that the beer has gone through three fermentations, instead, the Tripel wording came as a way of indicating a beer of triple strength. While originating from within the walls of Trappist breweries, the tales of the Tripel as being a reference to the holy trinity is simply an unconfirmed coincidence. While the alcohol range of other Trappist born styles might give evidence to this theory (3% for Single, 6% for Dubbel, 9% for Tripel), the alcohol isn’t the main defining factor when labeling this bold style.

Sugars are used in the brewing process as a way of bumping the alcohol and giving a caramelized edge of flavor that many modern Tripels share. Hops are more abundant that those found in a Belgian-Golden Ale but aren’t perceived as strongly as the sugar levels are much higher to act as a counterbalance to the bitterness. Spices are common but not always needed as the particular yeast strain can give off aromas and flavors not far from pepper and toasted cardamom. Carbonation is always high, but most Belgian beers styles are, and give life to the dense and concentrated liquid. Far and wide, the Tripel is one of the best examples for a ‘classic’ Belgian style and yet, it seems each producer does things a touch different.

One such example is the Tripel ale coming from the Het Anker Brewery that is bottled under their Gouden Carolus title. Het Anker is located in the town of Mechelen that is situated in between Brussels and Antwerp. The grounds in which the current operations reside can trace it’s brewing roots as far back as 1369 where the original purpose was to be used as a brewery for the archbishop’s palace. Distinct and flavorful beers have been brewed on this location for hundreds of years and it goes without saying that the Gouden Carolus range are some of the most celebrated and downright delicious of any being brewed in Belgium.

The low lying light from an early setting sun strikes across the fragile leaves, some of which hang delicately from mangled branches while others are scattered across the ground in a display that fully exhibits the reality of one season’s transition into another. Fall can sometimes be a long moment of build up that is quickly deflated from the strong grip of an early frost or the weight of a heavy snow. Other years, where the daily vibrancy of pure colors are outlined across the timid tone of the sky and the cool air instigates a desire for heavier layers of clothing, can be blissful as it brings to mind the moments of celebration we cherish. Even while the harshness of winter can damper day-to-day activities, the holidays are a way of slowing down and fully focusing on those special moments. We celebrate over food and drink, even with the varied members of the family tree, we share meals that satisfy desire while nourishing all the same, our glasses are full with a special beverage that can inspire and establish memories of a moment that shall not be forgotten.

The creation of true cider is firmly rooted with the same ideals one can get when experiencing the change of seasons and their reflection of the times that become the holidays. Much like grapes in wine making, apples in cider production are very dependent on the natural environment they are harvested from. Some years are better than others but more importantly; each year is a representation of something that cannot ultimately be fully controlled.

Henney’s Cider Company is one of the few English producers of real hard cider that concentrates on using only locally sourced apples that are treated with very little manipulations or shortcuts. Using a variety of cider apples, many of which are difficult to grow and hard to find, the range of selection is varied and allows for a wide spectrum of subtle flavors. Dry, medium and sweet are the simple labels for the offerings from Henney’s, while all are pleasurable representations of their designated styles; the most special cider is bottled under the Vintage label.

Henney’s Vintage cider is created from one single year’s worth of apples. Each harvest could lend differences and nuances that might not reoccur in other circumstances. Bottled nearly completely still, the Vintage bottles of cider are a representation of the purity of the fruit. Henney’s does not use added sugars or concentrates in post fermentation, a technique that many large cider producers use to cover the flaws of poor fruit or raise unneeded sugar levels to a degree of unpalatable roughness. Henney’s Vintage offerings are always highly enjoyable as their freshness and dynamic simplicity are always within balance by showcasing the fruit’s natural flavors.

Located in Poncha Springs, Elevation is a new face on the range of the Colorado brewing scene but one that many will hold in high esteem as the months continue and new beers emerge. Their first beer, Apis IV, is their rendition of the Belgian-style ale known as a Quadruple or simply Quad. Apis is also the name of the genus for the honeybee with the ‘IV’ symbolizing the Quad style and the four individuals that make up the brewing family. Together, Apis IV is the accumulation of passion and hope, interest and experience, dedication and desire of four friends who also pay tribute to the locally sourced Colorado honey that is used to create each batch of this honorable beverage.

The Oktoberfest celebration might be one of the single most recognized images in traditional beer culture. Large thirsty groups gathered in close proximity, steins in hand and full of frothy bier, the ladies delightfully showing off in their Dirndl dresses while the men dawn the iconic Lederhosen, this is a sight that is not only iconic but still practiced within the southern German region of Bavaria. This exuberant gathering celebrates a beer that shares the name of Oktoberfest but is also classified as the Marzen style.

Named as the ‘March’ beer, Marzen was originally brewed at the end of winter as a way to supply beer throughout the warm summer months. Before the modern age of brewing equipment and high sanitation, many beers would easily become infected with ambient bacteria that thrive in warmer weather. Because the summer month meant that almost no beer was to be brewed, many breweries would make an extra large batch of beer at the end of March that would be aged in the cool caves until the next harvest season. The timing of the new season’s crop was easily integrated and eventually gave name to the moment that happened around the month of October.

The Marzen beers had extra amounts of hops added and helped to act as a preservative for the beer over the extended months of aging. As a way to free the barrel’s space for the new season of brewing, a celebration would be held to drink up all the remaining beer. The Oktoberfest celebration was a way of bridging one season unto another, an acknowledgement of the new harvest of ingredients and an acceptance of the future to come.

With a hopeful focus for crafting styles of beers that all share a strong Belgian influence, Funkwerks from Fort Collins might be bottling the most recognizable and fully stylized beers in Colorado. Highly aromatic and very well attenuated, their Saison seems to captivate all that cross paths with its memorable qualities. The yeast strain used seems to always shows up in each new offering and gives a deeper appreciation to the drinker as each batch shares the same origin of birth. One in particular, might even be the hailed favorite, is the Imperial Saison that goes by the name of Tropic King.

Possibly one of the single greatest breweries to be in production today, Firestone Walker is a powerhouse of American Craft brewing. Taking a direction that combines very distinct old-world English fermentation techniques with a modern touch of American hops as well as a progressive direction for blending beers that have been aged in oak, Firestone Walker might be the single greatest breweries to represent the current movement of forward thinking American brewing.

The Firestone Walker Brewery is located in the Paso Robles region of Central Coast California. Nearly half a world away from England, the almost lost fermentation method known as the Burton Union System is alive and well beneath the roof of Firestone Walker. The Union System is very unique as it allows a portion of beer to be fermented in toasted barrels before being blended back with the remaining batch that was fermented in stainless steel. The slight oak influence adds a dynamic dimension to the overall flavor and mouth-feel of each beer without ever coming across as blatantly oak driven. Never obvious, this is a great way to give the beers a depth that is missing in many modern ales across the county.

The Zatec Brewery is focused on hops. Fittingly named after a well-known hop-growing region, town and the distinct varietal (known more commonly as Saaz), Zatec is an ancient name that accumulates the long brewing history of the Czech Republic. Some old records indicated that brewing taxes were taken in the town as early as the start of the 11^th century. 1261 ushered in the beginning of the ‘Society of Privileged Brewers’ and the beers that they produced were met by much praise from across the land. Centuries later in 1798, they laid the ground plan to what would become the current brewery with actual production beginning in 1801.

Beer was steadily brewed at this location until the late 1930’s when the calls of war halted the fermentation of Zatec and the brewery’s kettles were dismantled and buried in a nearby field. Many European breweries were met with the same problem of their valuable copper kettles being taken and reused for war materials. 1946 saw the resurgence of the Zatec brewery and the beer once again began flowing. Zatec was state-run though the Communist Era and then locally owned after the revolution in 1989. The most recent upgrade for the brewery happened in 2001 with new equipment and building refurnishing progress going underway. Amazingly, though all the years of change and evolution, the beer is still brewed as it always has been.

Zatec’s close proximity to the hop growing fields of the region allows an uncanny freshness to be obtained as the breweries have the option to pick their yields right before brewing if they needed. All the hops used are Saaz and Saaz related (others being Sladek and Premiant) and are added in three stages, which is fairly uncommon for the European lager style, their presence within the beer is a central focus of the overall flavor. Zatec also takes its distinction from the methods used for brewing.

Primary fermentation is done in open top vessels and then the beer is transferred 80 feet below ground where it will be lagered for 45 days. Cool temperatures are consistent in these conditions and the process hasn’t changed in centuries. The Zatec beers are never gassed for bottling, they are all naturally carbonated for extended shelf life and overall better mouth feel. Each element that goes into the process allows the Zatec beers to stand out and define the style in which they are created.

With an honorable gold medal award at the 2009 Great American Beer Festival for Belgian and French Style Ale, Carnevale is a gem among the range of beers from The Lost Abbey. Focusing on eclectic styles and unique old world brewing, The Lost Abbey has two basic tiers in which all their beers fall. Are you a Saint or a Sinner? The Sinner beers are those that exhibit strength and depth though intensity while the Saint range is directed to delicate flavors and soft aromas. Carnevale is layered, bright and inviting and might make a saint out of all who take the time to taste.

Carnevale pays tribute to the Venetian festival in which social and economical status is disregarded and all don masks to transform into something new. The beer takes it’s influence from the festivals’ anonymity as it has and appearance of one direction and yet the actual flavor comes from a different place all together. While mimicking a Belgian or effervescent French Saison/Blonde ale, Carnevale is dry hopped with zesty American hops that give a highly spicy and somewhat bitter flavor upon the fruit and Belgian esters. While it could be seen that this is a blend of two different worlds, the flavor indicates more that it came from an origin all its own. Much how California is talked about spawning a style of IPA beers distinct to their own place, Carnevale is somewhat within that category. Not a beer that is a better sum that each part, more or less a modern accumulation of favorites that has been blended in a wonderful way.

The Zatec Brewery is focused on hops. Fittingly named after a well-known hop-growing region, town and the distinct varietal (known more commonly as Saaz), Zatec is an ancient name that accumulates the long brewing history of the Czech Republic. Some old records indicated that brewing taxes were taken in the town as early as the start of the 11^th century. 1261 ushered in the beginning of the ‘Society of Privileged Brewers’ and the beers that they produced were met by much praise from across the land. Centuries later in 1798, they laid the ground plan to what would become the current brewery with actual production beginning in 1801.

Beer was steadily brewed at this location until the late 1930’s when the calls of war halted the fermentation of Zatec and the brewery’s kettles were dismantled and buried in a nearby field. Many European breweries were met with the same problem of their valuable copper kettles being taken and reused for war materials. 1946 saw the resurgence of the Zatec brewery and the beer once again began flowing. Zatec was state-run though the Communist Era and then locally owned after the revolution in 1989. The most recent upgrade for the brewery happened in 2001 with new equipment and building refurnishing progress going underway. Amazingly, though all the years of change and evolution, the beer is still brewed as it always has been.

Zatec’s close proximity to the hop growing fields of the region allows an uncanny freshness to be obtained as the breweries have the option to pick their yields right before brewing if they needed. All the hops used are Saaz and Saaz related (others being Sladek and Premiant) and are added in three stages, which is fairly uncommon for the European lager style, their presence within the beer is a central focus of the overall flavor. Zatec also takes its distinction from the methods used for brewing.

Primary fermentation is done in open top vessels and then the beer is transferred 80 feet below ground where it will be lagered for 45 days. Cool temperatures are consistent in these conditions and the process hasn’t changed in centuries. The Zatec beers are never gassed for bottling, they are all naturally carbonated for extended shelf life and overall better mouth feel. Each element that goes into the process allows the Zatec beers to stand out and define the style in which they are created.

Simplicity can often speak louder than complexity. The level of one's enjoyment for the small things can be amplified from the level of comfort that comes from simple pleasures. When concerning beverages, the power from the extreme side of the spectrum can sometimes take away from the simple foundation from which basic flavors are built. Beer will always be a beverage that encompasses a highly varied range of styles, many of which are amplified versions of basic fundamentals. One in particular is the unique and somewhat obscure style known as Kölsch.

Kölsch beers are one of the hybrid styles within the world of brewing. Top forming yeast is used to initially ferment the wort and after a few days, the temperature is dropped and the beer is conditioned in very cold conditions, much as how lagers are created. This unique blending of two different styles gives these beers clarity and refinement while adding a longer flavor and more rich texture. This style is replicated throughout the world but only within the German city of Cologne can it be called Kölsch. The Reissdorf family has been brewing their version of the Kölsch since 1894 and in 1934, were the first producer to offer a bottled version. It is still a family run operation to this day and is the single greatest example of the style to be found in America. 

The Ommegang brewery has been known for their dedication of true Belgian-style beers since their formation in 1997. The idea came to the owner, Don Feinberg, when he was on a European trip in the mid nineties and fell in love with the variety and distinct beverages found in Belgium. He soon quit his day job and became a direct importer of Duvel into the states. The relationship grew into a formidable concept as the owners of Duvel (Moortgat) hoped to create a family of beers that were Belgian in style but brewed on American soil. With a little funding, Don Feinberg began the Ommegang Brewery that became one of the only of its type in American to replicate the true farmhouse breweries of southern Belgium.

Built within close proximity to Cooperstown, New York, the 136 acres that once was a field for hop growing now houses a brewery and the local wells full of clean water supply exactly what a brewery needed. Ommegang was one of the first in America to brew all Belgian-style, bottle conditioned beers. The range has grown to incorporate a few modern tweaks but the foundation has never shifted. One of Ommegang’s most well known beers, and one of the first American brewed Farmhouse ales is the classic; Hennepin.

Hennepin is named after a Belgian missionary who famously was the first European to lay eyes on Niagara Falls.  Quite an appropriate tie in for not only the location of the brewery but for the style of beers being brewed in a foreign land that is now called home. Hennepin is slightly different that other Farmhouse ales such as the famous Dupont example or even other current American offerings from Funkwerks or Boulevard. Highly carbonated with an off white egg shell color and creamy bubbles, the aromas are very expressive from the contribution of ginger, grains of paradise, coriander and orange peel. The distinction is evident but the soft integration and smooth texture on the palate speaks of the foundation from which it was born.

While the India Pale Ale beer style can be traced back to an English origin, there is no debate that it is now one of the defining beers of American craft brewing. The variations are numerous and with the continual evolution of the category stateside, the India Pale Ale is becoming recognized as a domestic staple of modern brewing. Becoming distinctly American by way of the ever growing desire to imperialize and double the amount of hops that can be crammed into a recipe, the intensely hoppy flavors began flowing out of a few west coast breweries and ushered a new chapter for hop focused beers. It grew to include beer styles that didn’t usually offer this range of flavors, Red ales, Barleywines, Belgian-Styles and the most recent to take some attention; dark ales with a significant hop bite.

With some simply calling these beers hoppy porters or light stouts with heavy hops, there has been a group of few demanding to call this a new style all together. The major waves to spark debates came about when a collections of brewers in the Pacific Northwest requested that the Brewers Association recognize a new style to be called Cascadian Dark Ale. The Cascadian mountain range stretches from British Columbia down to Northern California and includes the largest hop growing areas in all of North America. These hops are known for their particular qualities and are desired for many modern IPA producers. With the source of ingredients lending the brewer’s mind to wander, many locals within the Cascadian range felt it would be an honorable way to establish a new beer style while showcasing the roots for their inspiration.

While beers of this nature weren’t born in the Pacific Northwest (brewers in Vermont and even Dogfish Head created very hoppy and slightly dark beverages in the nineties), they were significant contributions of new beers being released that shared similar qualities of flavor. These beers are brewed using the same steps and similar hops as would be found in regular ipas and should give off floral aromas of pine and citrus. The malts are darker than usual but not so roasted as to influence a flavor of richness, the hops are still to be the main ingredient of focus. Alcohol is within a range of around 5-7.5% and the beer should have a smooth texture and finish dry. The increased level of toast and bitterness works in unison with hop’s natural level of bittering flavors and yet these beers should still be highly drinkable with that zesty hop focus.

How rightfully accomplished the brewer, Michael Plank of the Privatbrauerei Plank Laaber brewery must be. As if proudly watching over the 16^th century established family business isn’t enough, there is the high pedigree of working under extremely strict guidelines that is the German Reinheitsgebot and producing beers that would not only make the ancient traditionalists nod their heads with pleasure but can also sweep the judges of today’s market off their feet. With classic approaches, these beers have taken home medals in each year that they have been entered at the bi-annual, highly prestigious, World Beer Cup. None have been more recognized than that of their Heller Wizenbock as this year brought yet another Gold Medal to the Plank homestead and brings the total medal number to 6 from the World Beer Cup. While the praises are wonderful, the true feelings of accomplishments are certainly to come with each new brew day.

Bocks are by nature, stronger and more concentrated beers than the usual lighter styles of German beer. Some can be the color of night with others are rich with warming alcohol and dark fruit and yet some still can appear light on their feet but pack a long punch to the unknowing drinker. The Weizen-Bocks are bocks that have at least 50% wheat malt and have very similar characteristics to that of Hefeweizens, only bringing a larger alcohol percentage to the glass. The Heller indicates that it will be a lighter colored beverage and somewhat lighter flavor as well.

Hard Cider production is long with history and extremely varied in style. Many different countries from across the globe all have their distinct contributions to the category of fermented apple juice, some being bright and enticing, while others taste with the rustic charm that goes back centuries with tradition. With these varied styles finally showing up on our shelves, we have decided to dedicate May as Cider month. Each week we will focus on a single style that represents the approach of a different country. These bottles will be on sale for that week only and hopefully many will gain an appreciation for one of the world’s more versatile, engaging and refreshing of beverages.

With a nod in the direction of keeping locally produced products direct and basic in style, The Colorado Cider Company is a highly talked about recent addition to the list of newly opened Denver based breweries/distillers/fermented beverage producers. Carving their interest with the “classic” range of simply dry and off dry ‘Glider’ bottles of cider with that of the modern representation on the oak conditioned variants by way of Old Stumpy (where their cider is conditioned in used Chardonnay barrels), to a cider that they can call their own: the lemon-grass and hop infused; Grasshop-Ah. With both feet in the forward moving waters, and with a helpful push by way of the craft beer world, Grasshop-Ah is a unique creation that has gained the attention of many.

The cap pulls off and a pressured hiss erupts from within the bottle. Pouring the cider into an awaiting glass gives a sparkle of effervescence that is delicate and well concentrated. Citrus is the defining aroma with big lemon-rind and lime zest aromas mingling with the crisp green apple qualities of the base cider. The hops begin to show themselves, only after the initial punch of fragrant lemon grass, and come off not too far from the way a lighter styled IPA might smell. Herbal freshness meets the ripe fruitiness and immediately heightens the degree of one's level of thirst.

The time is finally upon us. After many hiccups and over the last few long months of waiting, we are finally ready to announce the arrival of the first bottles from AC Golden’s Hidden Barrel Collection of beers: Peche and Apricot! These are the highly talked about “sour” beers that have been steadily gaining interest from a wide group of individuals (Peche was actually awarded a Silver medal in this year’s World Beer Cup). Aged in oak barrels with an average of over 100 pounds of fresh Colorado fruit, these beers are precise with acidity, highly complex and highly expressive of the fruit in which they were aged on. 

We want to thank all those who have expressed interest; these bottles will be well worth the wait. While we would love to be able to allow bottles to go home with you today, with the high level of demand and extremely scarce nature of these beers, sales will be pushed off and begin on Saturday May 26th.  There will be a limit set to two bottles per person, per variation. Sales will begin once we open our doors at 9:00 AM, and we will be taking orders over the phone for those that might not be able to make it in person. Don’t feel that an early morning rush is needed; we have actually timed this release to coincide with our usual Saturday afternoon tasting! The Peche, Apricot and Colorado Native will be available to taste, for free, from 3:00 to 6:00. We have also secured the presence of brewers Troy Casey and Kent Reichow to be in attendance to answer any questions during the tasting.

For those that want more information on this amazing project, click over to an interview that we conducted with Troy Casey.

All of us at Mile High are filled with extreme gratitude to our friends over at AC Golden and to all of our customers that share our excitement for this new frontier of Colorado brewing. See you all on the 26th....

We were able to sit down with AC Golden brewer; Troy Casey, and gain some more insight behind the beers that will be part of the AC Golden Hidden Barrel Collection; Peche and Apricot. A great read for those with an interest in wild ales of any sort and a teaser as to what can be anticipated in the future for Colorado produced sour beers.

1. Can you give a brief introduction of yourself and your history at AC Golden?

I’ve been with AC Golden for about 4 years now. I started right after I finished my Masters degree from the University of California at Davis in Food Science.

2. Where did your interests in the sour/wild beer styles first arise? Can you recall your first experience with a beer of this nature?

The first time I tried a sour beer was when I worked for Bristol Brewing Company in Colorado Springs back in 2004. They were experimenting with their Skull and Bones sour beer line and using different amounts of sugar to bottle condition. They gave me a couple cases(!!!!) of bottles, but my palate wasn’t quite ready for sours yet. I stored them in my parent’s basement after that, but I think they were thrown away. Now that I love sour beers, I kick myself every time I think of how naive I was!

The first time I remember enjoying sours was drinking Eric’s Ale at New Belgium in college during a trip home from California. After that I researched other beers like it and learned that Russian River Brewing Company was very close to my school in northern California. Before I drove back to Colorado after my program was over, I picked up a bunch of early batches of Temptation, Supplication and Beatification. I had no idea how amazing these beers were when I bought them, I just knew they were special. Once I really got into sours, I realized what I had. After that, my sour obsession just started to spiral and hasn’t slowed down yet.

3. With Herman Joseph's and Colorado Native being the familiar names most
associate with AC Golden, was it difficult to begin a barrel-aging program that would focus on beers completely different in nature to the flagship brands?

We’re an incubator brewery and so we get to play around with a lot of different styles of beer. We occasionally test these beers outside of the brewery to gauge consumer's reactions. No one told us to make these beers; we just started experimenting with them around 3 years ago. Sour beers are really gaining in popularity and we’re happy to have finally gotten on the shelf alongside some other phenomenal sour beers.

4. With the first bottles from this program to finally be released, can you give specifics on how many physical barrels were filled and total bottle counts for each style?

All of these beers had the fruit added directly to the oak barrel. We aged the fruit in the Apricot for 3.5 months. The Peche had the peaches in the barrel from the initial fill, so for about a year. We did one oak barrel of the Peche, and two barrels of the Apricot which we then blended to get the apricot flavor we wanted. If we didn’t add fruit we would get around 20 cases of beer, but the fruit displaces and absorbs a lot of the beer. We’re releasing 8 cases of the Peche, and 14 cases of the Apricot. We’re saving the rest for festivals and beer dinners.

5. Where did the inspiration come from to dedicate in making these sour fruited beers? How much fruit is generally used to fill each barrel and where was it sourced?

We love using local ingredients whenever possible, just like in Colorado Native Lager which uses 100%  all Colorado ingredients. We also love the great fruit that our state produces, so making sour beers with them was a natural fit. We added 95 pounds of Palisade peaches to the Peche barrel and 120 pounds of Palisade apricots to each barrel of the Apricot.

6. How do you think time through aging or “cellaring” will interact
with these beers?

These beers were bottled through out last year, and we’ve been storing them at cellar temperature ever since to allow bottle conditioning to occur. We find that we get full carbonation at around 3-4 weeks when using our strain of brettanomyces for conditioning. What I’ve been happy to see happen since then is the settling of the pectin haze that we got from adding the fruit. The beers are getting brighter and brighter as they age. I think since we used so much fruit that those flavors will last for a while. I suspect that as the fruit flavor fades over time, the acidity will continue to grow. We suggest enjoying these beers fresh!

7. What is your approach when concerning Brettanomyces as a major
flavor contributor? Do you intentionally add Brett or will it
naturally take over with time?

We do some type of primary fermentation in stainless steel tanks using a regular ale or lager yeast. After the beer is ready in the tank, we’ll transfer to oak barrels and add multiple strains of brettanomyces to the barrel once we fill it. A few months later we’ll than add a combination of lactobacillis and/or pediococcus. We’ve learned not to add too much brett at the fill or else those flavors can dominate. We don’t like one thing to be too dominant in our sour beers, so we try to keep everything in balance.

8. How much does blending play a part to the beers of this nature? Is
there a certain character of flavor that can only be achieved by the
slow process of blending?

I have no idea. We’re very new to the sour game, and blending is a skill that can only come with time and the available beer to do it. I’m excited to learn more about blending as our barrel program matures and we have the opportunity to do more blending.

9. For the conceptualization of different sour beers, do you utilize different base recipes depending on the projected outcome? Will different wort give different results, or more intriguing; will the same wort give different results upon aging?

We consider the base beer recipe to be the canvas in the work of art, with time, barrels, yeast and fruit to be the different paints. It’s amazing how the exact same inputs to different barrels can yield considerably different flavors. Just the positioning of the barrels in our area with respect to the temperatures can cause different flavors. That’s what’s so fun about these beers – as a brewer you’re constantly being challenged by things you can barely control. When we test something in our program, maybe a new yeast strain, we don’t expect to see results for a year. It takes that long to learn the outcome. 

10. What is the current size of the barrel-aging program? Is there a possibility of it growing?

We added a lot of barrels last year so that we’d have more barrels to choose from in blends this year. We’ve got a few dozen barrels aging right now and we hope to add a couple more this year for some other experiments. We hope to do a larger release of beers of this nature later in the year.

11. On a level similar to what is being released currently, what other beers can be expected to come from AC Golden? Will they all be sour or barrel aged in nature? What does the near future hold?

We’re always experimenting with new beers, but won’t even think about releasing anything until we’re 100% happy with them, and that can take some time. We’ll let you know when we have something next! 

The history of cider production within the Basque county is long and somewhat mysterious as it stretches as far back as 2000 years. While it is not confirmed as to how apples were first introduced to this area of northern Spain, many purists believe that there could have been wild varietals naturally growing on their own. Cider greatly infused its placement in the traditions of the Basque people and the style has now become somewhat of a phenomenon that expresses a distinction from other beverages. By law, no sugars can be added and the bottles cannot be filled with any sort of gas to give carbonation. The few families still producing ciders of this style are upholding methods that go back hundreds of years and fully embrace what it is to undertake the Basque heritage. These ciders are truly a taste of history.

Production begins around the beginning of October when apples are plentiful and ripe as they fall from the trees. Hand sorted and then crushed into a pulp but not so that the seeds are broken as they could lead to unwanted bitterness. The crushed apples are pressed and the free run juice is racked into large cedar barrels or steel tanks where fermentation begins simply from the ambient yeasts in the area. Fermentation usually lasts until around January when the desired lactic flavors begin to arise. This time also begins the long tradition called Txotx when the Sagardotegi (cider house) will open its doors for the public to taste the new batches of cider straight from the barrel before being bottled. Isastegi is one of the first examples to be imported to America and is a classic estate to represent the traditional ciders of the Basque country.

Located in the town of Tolosa, the Mari family has been dedicated to the production of Sagardo Naturala or natural cider since 1983.  They try to use apples grown locally in the area and only out source when certain vintages are lacking in proper quality. Their cider is created from a blend of over 12 different varietals that are aged in very old, large cider barrels called Kupelas and is bottled unfiltered. As with all other Basque Sagardos, the cider is bottled nearly flat and it is suggested that the liquid be poured from a height of about 3 feet into an awaiting glass thus creating a natural amount of carbonation. If poured as the traditionalists demand, an even level of bubbles combine and foam upon the liquid with a tight structure. This method gives of amazing aromatics and begins an experience that many will not soon forget.

Hard Cider production is long with history and extremely varied in style. Many different countries from across the globe all have their distinct contributions to the category of fermented apple juice, some being bright and enticing, while others taste with the rustic charm that goes back centuries with tradition. With these varied styles finally showing up on our shelves, we have decided to dedicate May as Cider month. Each week we will focus on a single style that represents the approach of a different country. These bottles will be on sale for that week only and hopefully many will gain an appreciation for one of the world’s more versatile, engaging and refreshing of beverages.

French cider or cidre, is an important beverage that signifies many eventful moments in the country’s long history. Manly being cultivated in the northern region of Normandy, cider nourished locals when water was unfit for consumption, brought income for many farms throughout the region and was produced with holy conviction by many generations of monks. While wine was in a questionable spot due to Phylloxera in the late 1800’s, cidre was wetting the throats of thirsty Parisians. Apple trees were being planted in large amounts due to their ability to provide fruit for eating, for brewing and for distilling (Calvados). World War I brought hard times upon French soil, most of the battling waging upon areas where the trees grew most plentifully. WW II brought even more hardships to the smaller family run farms and ever since, the family produced ciders of old have been steadily decreasing.

The Domaine Dupont is a standing representation that not all is lost. Located in the Pays d’ Auge of Normandy France, the estate is still family owned and operated. With a variety of amazing vintage dated Calvados bottles and a lovely range of iconic cidres, the Domaine Dupont is one of the most classic producers in Northern France. Each of their bottled cidres is vintage dated to dignify the particular harvest and to hold a similar level of esteem as many wines are. The estate rests on nearly 75 acres of land with 13 different varietals being split between over 6000 apple trees. Production varies depending on the desired product but each bottling is masterfully blended to capture the proper balance of flavors needed. The traditional Cidre Bouché (cider under cork) is a blend of 80% bitter apples and 20% acidic apples that undergoes fermentation using native yeasts and is bottled unpasteurized and unfiltered. 

Hard Cider production is long with history and extremely varied in style. Many different countries from across the globe all have their distinct contributions to the category of fermented apple juice, some being bright and enticing, while others taste with the rustic charm that goes back centuries with tradition. With these varied styles finally showing up on our shelves, we have decided to dedicate May as Cider month. Each week we will focus on a single style that represents the approach of a different country. These bottles will be on sale for that week only and hopefully many will gain an appreciation for one of the world’s more versatile, engaging and refreshing of beverages.

No country is better known for their hard Cider production than that of England. The climate is wonderful for apple production with ancient wild varietals being believed to have grown as far back as 3500BC. It wasn’t until around the time of the Roman invasion of Britain where apples were then planted as the orchards that we still know today. Many incarnations of cider or cyder were created and consumed throughout the centuries with a massive breakthrough coming when the English took the technique of blending to create the overall palatable flavor of their finished product. It was from this effort of combining different styles and varieties that the range grew to include light and dry, thick and sweet and tart and intense options.

One of the most well known of English Cyder producers hails from the Shire county of Suffolk in the east region England, known as Aspall. Current production is still over seen and conducted by the eighth generation of the Chevallier family. Their stance for quality is apparent in each bottle but none representing the old family ways more so than the Organic Cyder.

Upholding the style common in the late 1700’s, the fruit is picked and hand delivered where it is carefully sorted as not to include any apple that may have rot or heavy bruises. The choice fruit is washed, minced and sent to a large press where it is compressed and single strength apple juice is extracted.

When the discussion of English born beer arises, many will focus on the topic of Ales. Top fermented by definition but varying in color and style creates a steady range of beers that can easily be sectioned off a “pure” or “distinct” representation of classic English beer. Many purest take great joy in their selection of what they consider the proper pint of ale, and yet one of the largest advocates of English brewing is bottling a style more associated with the purists of mainland Europe. Samuel Smith’s Old Brewery in Tadcaster, North Yorkshire, England, a brewery based in so much history of traditional English born beer, is confidently and steadily producing not one, but two bottom fermenting Lagers.

Rather than being seen as a diversion from the English born classics, the appreciation for brewing, regardless of it’s debated origins, is the place from which these lagers were born. While many beer enthusiasts sometimes frown upon lagers as a category, they are quite difficult to create as flaws can easily be detected without a mountain of hops or strong sweetness to hide behind. Samuel Smith’s engagement for the alchemy of real brewing is apparent with each offering found on the shelves. Organic hops and UK grown organic malt give the beer a very sincere focus of quality and adds a Tadcaster signature of discrete distinction. 

Samuel Smith’s has grown to become the most respected and fundamentally important English brewery found on American shelves. Drinking through their wide portfolio is as close to a history lesson that one can get without picking up a book and taking notes. Their beers represent a firm dedication for the classic styles of old British origin. Today’s world of American beer is ever changing with new concoctions constantly being developed, some being trivial in conception and overly harsh in execution. While so much is built for new progress, drinking the beers of Samuel Smith’s is a refreshing moment to find comfort in the acceptance of something so familiar. These beers are the definitions that once helped build the sturdy foundations of American brewing.

Samuel Smith celebrates 34 years of American importation in 2012. Decades ago, when breweries were at their most redundant and complacent, these English beers helped turn some heads and change the perception of what beer is and can be. The one that still stands on it’s own, is the Taddy Porter. Faintly earthy, tangy on the tongue and unmistakable with the punch of flavors, Taddy Porter is one of the world’s most dynamic beverages.

Pigs and beer. Such a simple affair of appetizing images, conjoined in a nectarous affair. Pigs representing the salivating desire for more with beer only enticing the first interest and a downward spiral of hand in hand debauchery unfolds. Simply put, to drink will eventually manifest a desire to eat and eating is better with a nice drink.

Rince Cochon is a new beer around these parts. Loosely translated to “Hog Wash”, the actual beverage is quite a step up from the images the words may represent. Being brewed in the Belgian Strong Golden Ale style, it shares many similarities to its well-known brethren of Duvel, Lucifer and Delirium. What it somewhat lacks in notoriety, it certainly makes up in precise upholding of basic understanding. This is a beer that will turn some heads.

An often-overlooked style, the Dry Irish Stout is dominated by a few redundant examples that are sadly the only experiences many have interacted with. The obvious modern heavy weights of the style do have a connection to Ireland, but the beers they are producing, in the millions of liquid gallons, are a far cry from the beers of old. Many claim the origins of the stout style came from the British Isles where locals would desire a stronger or more "stout" version of their typical porter or ale. The style grew to include a darker body and a larger hop profile to satisfy the desires for a beer that could stick to one’s ribs after a day of difficult duties. The beers became darker and hopper with larger amounts of the usual ingredients until the word "stout" eventually became its own style all together.

While many breweries allowed alcohol to climb higher than previously known, some retained the easy drinking factors of a session beer while still utilizing the darkened nature. Intensely roasted barley gave coffee-like bitterness but didn't weight the drinker down with richness or overall strength. Stouts were the extreme but somehow the style of the Dry Irish Stout seemed to combine the bold roasted elements with the ease of casual drinking.

The modern Dry Irish Stout is divided between the industry giants; where marketing is the most impressive aspect of their beers, and the much smaller locally owned breweries that allow their creations to speak for themselves. The Moylan’s Brewery in Novato California is one such business where beer is a fulfillment of personal interest and family ties.

The Dragoon’s Irish Stout is not only a proper representation of this semi-unseen style but it also pays homage to the family name by way of General Stephen Moylan who was an Irish born commander of the 4^th Continental Dragoons during the American Revolutionary War. A style from the homeland is brewed on the grounds that this ancestor fought to save and is a wonderful way to give tribute.

Before the modern direction of “imperializing” beer styles for the sake of experimentation or to fulfill the desire to venture into new fermentation territory, there was the now famous; Doppelbock. Translating easily as “Double Bock” the beer isn’t literally an actual doubling of all the characteristics from the standard bock beer. Instead, doppelbocks are condensed versions of the already somewhat strong-lager bockbier. Ranging in color from dark amber to nearly black, Doppelbocks were created as nourishing beverages to yield monks a certain amount of saving grace during their times of fasting. The original Doppelbock was named the Salvator or “Savior” and began the tradition of ending the name of all German brewed Doppelbocks with the suffix of “-ator”. One of the finest examples on the market is the Celebrator from the iconic Ayinger brewery.

Constantly rated as one of the world’s most highly acclaimed beers of the style; Celebrator is a landmark of the Doppelbock category. Initially established in 1878, the Ayinger beers are brewed with a purity that only comes from understanding the long history behind the varying styles of German beer. Currently six generations deep worth of brewing knowledge, the Inselkammer family stands out as a defining force of Bavarian brewing. Celebrator is brewed with water sourced from an on-site well and utilizes hops grown in the Hallertau region of Bavaria making it a beer that represents the style and character that can only be produced in this part of the world.

After the amazing achievement of being awarded the Small Brewery of the Year at the 2009 Great American Beer Festival, demand and interest in Dry Dock’s capabilities have gone through the roof. To relinquish the large demand, bottles were sent out into the market and a whole new legion of fans began to understand why this small Aurora born brewery is being labeled as one of the best in the state. With an ever rotating range of styles to be found at the brewpub, Dry Dock made waves by bottling only a few favorite core beers. Their Double IPA quickly became a favorite with hop heads, the Hefeweizen was always fresher than anything out of Germany and dead on style-wise, but the one to really grab a large audience was the Vanilla Porter.

Utilizing over 2 pounds of actual Madagascar and Tahitian Vanilla Beans for each batch, the Vanilla Porter is truly irreplaceable. The depth of flavor contributed from the use of whole vanilla beans quickly aroused the interested of all who were able to grab a taste. Extract based beers simply could not hold a candle to the lovely grace of real ingredients. The Vanilla shows itself so nicely because the base beer is a dry styled English porter and isn’t too heavy as to overwhelm any of the more subtle vanilla characteristics. Simply put, the beer is applicable for any moment.

The depiction of an enthusiastic monk, raising a full goblet filled with a frothy dark beverage, is known throughout the world and can be seen on the labeled beers from the Brouwerij Saint Bernardus. This image is not far off from the history in which this brewery is rooted. Once a farm that was the basis of cheese production established by relocated members of a French Abbey Commity, the area and ground in which the original structures were built came to be known as the “ Refuge Notre Dame De St. Bernard”. It wasn’t until after World War II that the production of beer actually began. With the obvious hardships that were at hand, another local brewery needed a way of brewing more beer so that commercial sales could begin and raise money. This is none other than the most infamous of any Belgium breweries, the St. Sixtus Abdij or Westvleteren.

The monks of Westvleteren wanted to brew beer that could be purchased by the public and the only way to do this was to create a brewery on site of the “Refuge Notre Dame St. Bernard” or as it became; the Brouwerij St. Bernardus. The beers of Westvleteren were not being brewed under license at the St. Bernardus brewery. The agreement was in effect until 1992 when the legal term for “Trappistenbier” came about. This required all beers that were to be labeled as Trappist to be brewed within the walls of their respected monastery.

The St. Bernardus Brewery was not harmed as the few decades of brewing other people’s recipes gave great insight to technique and balance of beers with so much weight. The Abt. 12 quickly became the most desired beer by way of the marvelous strength and it’s undeterred intensity. Named as a homage to the original Abbotts of the time and the 12 remarking back to an era where the beer was actually brewed to reach 12% alcohol.  These days Abt. 12 is around 10.5% and has a quality all it’s own in comparisons to others beers of similar nature.