Drink
Putting the craft in cocktails
A staple of downtown Boulder, farm-to-table bar Bramble & Hare has reopened on 13th Street after a long, COVID-related absence. Rekindling a love for...
A family malt and a farm brew
There is a sort of alchemy that goes into brewing and distilling—grain, water, yeast and time yield something beautiful and delicious.
Down in Alamosa, brothers...
A Square Peg for a Spare Keg
It’s pretty common these days for Colorado breweries to tout Colorado grains and malts in their offerings. Even Coors built its back on Colorado-grown...
Pouring a perfect Pilsner
Much ink has been spilled on Colorado beer, discussing at length hop varietals, yeast strains and an industry that continues to grow. When I...
Espresso exceptionalism
You can make a barista-quality cup of coffee at home—with a little practice
The Distilling Dames of Dry Land
We just want to hang out and drink together,” says Kelly Dressman, brand manager at Dry Land Distillers in Longmont.
Dressman refers to the sense...
Zesty liqueurs and alcoholic alchemy
Building a bar is more than just your favorite bottles of booze and some canned mixers. Getting into the territory of cocktail enthusiasts and...
A rare whiskey in the wild of Colorado
Once, at a high-end whiskey bar in Chicago, a friend of mine spent $100 on a flight of Pappy Van Winkle, one of the...
