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Thursday, February 19,2015

Out of the backwoods

Modern moonshiners share their thoughts on the craft

By Cody Gabbard
If one were asked to describe what they think of as a moonshiner, the image that comes to mind is typically of a toothless, overall-wearing hillbilly, with a hard, southern drawl often accompanied with subtitles on the Discovery Channel and a middle-finger attitude when it comes to the law.
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Thursday, January 15,2015

Anatomy of a collaboration

Brewers team up for unique beers

By Cody Gabbard
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.
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Thursday, January 8,2015

New beard-themed brewery in Longmont

Groen Bart brings outlandish character to Boulder County

By Cody Gabbard
On a below-freezing Tuesday evening, half of the taproom at Großen (pronounced ‘grossen’) can-shaped glasses adorned with your pictures of various facial hair styles and sampler trays in the shape of mustaches.
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Tuesday, December 30,2014

Holiday beer guide

Unique brews for your holiday feasts

By Cody Gabbard
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.
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Thursday, December 18,2014

American agave

Tatanka American Agave stampedes into new realm for tequila drinkers

By Cody Gabbard
Tatanka is an American alternative to Mexican tequila, which uses the fermented sap of the agave plant. Agave — a large succulent not to be confused as a type of cactus — is similar in appearance to aloe with its long, flat leaves covered in spines. Blue weber agave, or Agave tequilana, is responsible for the production of tequila.
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Monday, December 1,2014

Old school

By Cody Gabbard
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).
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Thursday, August 21,2014

Custom fit

Inaugural Boulder Craft Beer Festival aims to make a Boulder-sized event

By Cody Gabbard
Miss the 34-minute window to snag a Great American Brew Festival ticket this year? Still lamenting its move from Boulder to Denver 30 years ago? Fear not, for Boulder Downtown, Inc. is introducing the inaugural Boulder Craft Beer Festival, going down Aug.
Thursday, July 24,2014

There’s no business like brew business

Like artists and musicians everywhere, homebrewers also chase the dream of going pro

By Cody Gabbard
Just like those bands who feel they have mastered their chords and progressions, though, “homebrewers are a dime a dozen,” says Michael Memsic of Sanitas Brewing Company. And despite how good your friends say your award-winning homebrew is, there’s a lot more to it than recipe development.
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Thursday, June 19,2014

Pucker up

Are sour heads the next hop heads?

By Cody Gabbard
Recently, New Belgium Brewing in Fort Collins added Snapshot to their year-round lineup, which is billed as a citrusy and tart wheat beer. Although not listed on the bottle, Snapshot utilizes a mixed-fermentation which includes lactobacillus (a yeast strain which can impart “tart,” “sour,” and “barnyard” characteristics). As far as sours go, Snapshot is quite tame compared to some of its mouth-puckering counterparts.
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