Eater Denver: All Posts by Jessica HunterThe Denver Restaurant, Bar, and Nightlife Bloghttps://cdn.vox-cdn.com/community_logos/52682/favicon-32x32.png2014-10-01T14:30:38-06:00https://denver.eater.com/authors/jessica-hunter/rss2014-10-01T14:30:38-06:002014-10-01T14:30:38-06:00Twelve Iconic Breweries to Hit During The Great American Beer Festival
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<p>Colorado is a juggernaut in the craft beer scene. Denver is a natural fit to host and boast the largest ticketed beer festival in the United States. </p> <p>Eater searched high and low for the <b>most sought-after</b>, most recommended, and the most <b>iconic Colorado breweries</b>. From the oldest to the boldest, new brewing entrants look to these breweries to do it right. Great American Beer Festival-goers, follow suit and visit as many as you can on your vacation to Denver to see how it’s done.</p>
https://denver.eater.com/maps/must-hit-gabf-brewery-mapJessica HunterKaty Hume2014-09-29T17:36:33-06:002014-09-29T17:36:33-06:0025 Denver Breweries Recommended by Locals
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<p>According to the Guinness Book of World Records®, there is no other place on earth where a beer aficionado can find more beers on tap than the Great American Beer Festival (GABF). Beer fans flock to GABF and Denver to try beers of every style, shape, and flavor. </p> <p>Denver’s burgeoning craft beer scene has tracked with craft beer’s explosive national growth: <a href="http://www.fermentedlychallenged.com/2011/09/list-of-colorado-breweries-in.html" target="_blank">Over <b>123 Colorado breweries</b></a><b> or expansions are in planning</b>. Throughout the year, guests visit from out-of-town and it’s hard to keep track of where to go and what to drink. This week, <b>Great American Beer Festival</b> fans are visiting Denver and staying in Denver hotels, Eater has sought out Denver proper breweries for your visiting-and-drinking pleasure.</p>
<p>Here are<b> 25 Denver brewery </b>spots recommended by readers and friends of Eater. If your favorite spot is missing, please leave it in the comments below.</p>
https://denver.eater.com/maps/25-denver-breweries-recommended-by-localsJessica Hunter2013-11-11T07:50:10-07:002013-11-11T07:50:10-07:00Brian Smith On Food + Beer, and Beer + Exercise
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<p>Eater's <strong>Tastemakers series</strong> is back by popular demand. During this year's Great American Beer Festival, we asked the experts about pairing food and beer. Now we continue our Tastemakers series with the heralded Brian Smith of The Squeaky Bean. </p> <p>Smith's career began in wine. Now, he is an omni-drinker with ease. After living in Fort Collins for eight years, he is a seasoned veteran of local and independent craft beer. He also understands the value of pairing a hot dog and pilsner. To Smith, the value of committing to quality beers and knowing what he likes is paramount. But beware of his exercise advice (read on for details).</p> <p><strong>Tell me a bit more about how you got to be where you are now. </strong>My career started in wine; actually it started as a dishwasher and prep cook for a company called Pulcinella whose owners also imported Italian wine. From there, I have been blessed to manage some high profile bars where the tastings seem to crop up several times a week. Learning how to taste and discuss wine while still young among middle-aged white men with lots of money meant I came to rely heavily on nostalgia and my own instincts. </p> <p><strong>Generically speaking, what are some classic beer and food pairings you like to work with?</strong> For my money, good fish and chips with tartar sauce and a solid, malty low-carb bitter can't be beat. I also really like how no-brainer pairings precede us; why turn against the formulaic just to seem smarter or better than tradition? There is nothing wrong with a hot dog and a pilsner, a pizza and a light lager, or a cheeseburger and an amber ale.</p> <p><strong>How do you explain pairings to your guests?</strong> Pairing from my side of the bar is about making people happy. I learned to lose the clever-pairing shtick ten years ago when I first tried it on. It takes two questions— <strong>what do you like to eat and what do you like to drink?</strong> I love to hear "surprise me," not because I get to nerd out or spotlight my idea of a pairing, but because I've earned someone's trust and get to really make them feel welcome.</p> <p><strong>What is your most memorable beer-and-food pairing experience?</strong> Honestly, it dates back to the first time I finished a whole beer. I was 23; it was <strong>Odell's 90 Shilling</strong>, and the only thing that made it happen in the end was the spiciness of the Super Bowl Sunday seven-layer dip that accompanied it. I had always been a whiskey or wine guy, so began a <strong>six-pack-a-week odyssey</strong> soon after in order to educate myself.</p> <p><strong>With that, what's your favorite beer-and-cheese pairing?</strong> Haystack Mountain Herbes-de-Provence Chèvre and Chimay Red... or really anything crisp and low malt with Belgian yeast, so that it cleans up after itself and the chevre without blanketing that goaty, herbal intrigue. An example of the old mantra, "drink what you like with what you like to eat."</p> <p><strong>How have you seen the brewing/restaurant industry change in the past 10 years?</strong> I lived in Fort Collins for eight years during and after college. On my part, growing up at the <strong>epicenter of craft brewing's identity crisis</strong>, I saw some brewers dedicate themselves to making good beer while others dedicated to themselves to trying to take over the world. To me, making money is imperative in either industry— but making people happy every day is how you succeed.</p> <p><strong>What's a favorite pairing that breaks all the rules and shouldn't work, but does?</strong> Exercise and beer. You would think that you want water or electrolytes or food more than anything when you finish a long bike ride, but you don't. You want beer of any kind, and what's worse is you convince yourself that you've earned a second.</p> <p><strong>Where are the beer-friendly menus and the lists to match?</strong> I prefer restaurants with more focused and funky lists, and Choice City Deli in Fort Collins takes the cake for me. In Denver, <strong>Euclid Hall </strong>comes to mind.</p> <p><strong>What's one of your favorite beers this season to drop on the table/see on the menu?</strong> We've recently brought on <strong>Bull and Bush's Man Bee</strong>r, a great autumnal American IPA with an English pedigree. I love how well loved it is despite how unfamiliar folks are with the brewery, the beer, or even the style. I like seeing <strong>Asher Greenade</strong> on others' taps, as well as <strong>Odell IPA</strong> because it means a manager or buyer is committed to quality beers and not catching some microbrew or IBU wave.</p> <p><span class="credit"><em>Brian Smith [Photo: barmoire.com]</em></span></p> <p>· <a href="http://denver.eater.com/tags/gabf-tastemakers">All GABF Tastemaker Profiles</a> [EDen]<br>· <a href="http://m.denver.eater.com/archives/2013/11/08/chef-jennifer-jasinski-plans-to-open-a-seafoodcentric-restaurant-in-union-station.php">Chef Jennifer Jasinski Will Open S&G Fish, a Seafood-Centric Restaurant, in Union Station</a> [EDen]</p>
https://denver.eater.com/2013/11/11/6355493/brian-smith-on-food-beer-and-beer-exerciseJessica Hunter2013-10-11T09:30:02-06:002013-10-11T09:30:02-06:00Blind Pairings: Tastemakers Give Their Suggestions on GABF Beers
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<p>For the grand finale of the <strong>GABF Tastemakers</strong> series, Eater asked several of Denver's finest pairers to make pairing suggestions for some of the beers at the festival. What follows is a bold approach to some complicated beers. Warning: this list will make you salivate. Enjoy.</p> <p><strong><em>Odell Fernet Aged Porter</em></strong><br>Brewery: Odell Brewing Company, Fort Collins CO<br>Style: Barrel Aged Porter<br>ABV: 9.8%<br>On Tap: Star Bar (Oct 10, 10 PM), Falling Rock (Oct 11, 4 PM), Odell's Tap Room<br>Booth Location: E1</p> <p><strong>Andy Sparhawk, Brewers Association Craft Beer Program Coordinator</strong><br>Sounds like a great aperitif. How about a creamy blue cheese to contrast with, and bring out the herbs and spices. Or how about a hand rolled cigar and a big chair.</p> <p><strong>Ryan Layman, bar manager of Steuben's Food Service</strong> I would love to pair the Odell Fernet Aged Porter with dessert, it begs to be enjoyed with cherry pie a la mode.</p> <p><strong>Bobby Stuckey, Co-owner of Frasca Food and Wine, Master Sommelier</strong> I would pair with a lamb stew, because of the mint, and because the heaviness of the beer would work well with lamb.</p> <p><strong>Matt Snyder, assistant general manager of Panzano</strong> I would pair this with our Chocolate Pate Dessert. The dense, rich chocolate would be enhanced by the Fernet</p> <p><strong>Jessica Cann, bar manager at Euclid Hall</strong> Euclid Hall pairing: chips and dip (duck and goat cheese); outside Euclid: sweet potato fries</p> <p><strong>Adam Hodak, beverage director for Bonanno Concepts</strong> I would go with a Chinese 5-spiced smoked duck served with winter Squash roasted with brussell sprouts and brown butter</p> <p><strong>Jensen Cummings, Chef/Owner of the Slotted Spoon</strong> I'm going in the realm of chicken & waffles all the way with this porter. </p> <p><strong>Julia Herz, Brewers Association Craft Beer Program Director/Publisher CraftBeer.com</strong> Simple and safe would be a mixed herb dusted bun housing a bison cheese burger with pan fried fennel on the side. Although intensity match might be light so go with an aged cheddar to up the richness factor.</p> <p><strong>Kevin Burke, bar manager at Colt & Gray</strong> I think the roasted quality of a porter combined with the high-overtones of Leopold's supremely-minty Fernet would pair wonderfully with a savory course; especially one that relies heavily on caramelized meats and long braises.</p> <p><strong>Brian Smith, bar manager of The Squeaky Bean</strong> I would love to try this porter with some of Jensen Cummings' harissa lamb meatballs. <strong>Shot pairing: A wheated Bourbon, like Parker's Heritage.</strong></p> <p><strong><em>Brewhouse Farmer's Daughter</em></strong><br>Brewery: Grimm Brothers Brewhouse, Loveland CO<br>Style: Oktoberfest/Märzen<br>ABV: 6.2%<br>On Tap: Gaetano's, Star Bar, The Yard House<br>Booth Location: R8</p> <p><strong>Andy Sparhawk</strong> When in Rome, do as the Romans, or in this case the Germans. Pork sausages, pickled red cabbage and sauerkraut. Prost!</p> <p><strong>Ryan Layman</strong> This beer is perfect for a meat-centric meal. Specifically, I would love to enjoy this with a bratwurst and poutine, and maybe a side of chicharones if I really wanted to indulge.</p> <p><strong>Bobby Stuckey</strong> I would pair this with spicy Thai cuisine.</p> <p><strong>Matt Snyder</strong> This would be delicious with our crispy calamari with spicy aioli.</p> <p><strong>Jessica Cann</strong> Euclid Hall pairing: chicken and waffles or bone marrow; outside Euclid: fish and chips </p> <p><strong>Adam Hodak</strong> I would pair with our Smoked Brisket Honey Roasted beets and sour cream potatoes.</p> <p><strong>Jensen Cummings</strong> German style beer hits home with a classic German dish of Hassenpfeffer ("rabbit or hare and pepper"). This classic rabbit stew is hearty yet not overbearing because of the subtle nature of the rabbit meat which will play nice with the easy drinking style of Oktoberfest or Marzen beers. </p> <p><strong>Julia Herz</strong> Everything from nachos with beef to spaghetti and mom's meatballs will tie in nicely (complement) the higher temperature kilned malt flavors in this beer.</p> <p><strong>Kevin Burke</strong> Make a decent grilled cheese on light bread, use some respectable gouda, and call it a day.</p> <p><strong>Brian Smith</strong> A pizza from <strong>Pizzeria Basta</strong> would be great – delicious, sweet and tangy tomato sauce with sweet sausage and fennel to complement the rye malt; crushed red pepper to cut through the caramel sweetness of the beer. Shot pairing: Averna Amaro, after.</p> <p><strong><em>Le Terroir</em></strong><br>Brewery: New Belgium Brewery, Fort Collins CO<br>Style: Dry Hopped Sour Ale<br>ABV: 7.5%<br>On Tap: Freshcraft<br>Booth Location: R1/34</p> <p><strong>Andy Sparhawk</strong> Grilled Leg of Lamb</p> <p><strong>Ryan Layman</strong> This beer would be a fantastic partner to a well-rounded charcuterie plate. It would be really fun to see how it influences different types of cured meat, from pork rillette to foie gras to salt-cured duck breast.</p> <p><strong>Bobby Stuckey</strong> I would pair this with a nice, juicy cheeseburger with Blue Cheese.</p> <p><strong>Matt Snyder</strong> I would pair this with our Ravioli di Ricotta Pecora. The sourness of the beer would cut through the ricotta and lemon emulsion sauce well.</p> <p><strong>Jessica Cann</strong> Euclid Hall pairing: diver scallops; outside Euclid: funky blue cheese</p> <p><strong>Adam Hodak</strong> Think an apple tart with a rich spiced caramel</p> <p><strong>Jensen Cumming</strong> This beer is screaming out for some sashimi. </p> <p><strong>Julia Herz</strong> The white fruit flavors in this beer including peaches and apricot and medium alcohol are our friends when pairing. Pair it with salmon and sliced honeydew on a garlic onion cracker and let fireworks happen. </p> <p><strong>Kevin Burke</strong> Somewhere, someday someone is going to make the best Rueben ever using pastrami made from beef tongue on some dank bread. Until that happens embrace your inner Ron Burgundy, make like Baxter, and eat a whole goddamned wheel of cheese. Preferably Epoisses.</p> <p><strong>Brian Smith</strong> I would just rock a sweet blue cheese, crusty bread and salted honey butter. Shot pairing: High West Rendezvous Rye.</p> <p><strong><em>Lilikoi Kepolo</em></strong><br>Brewery: Avery Brewing Company, Boulder CO<br>Style: Belgian Wheat infused with Hawaiian Passionfruit<br>ABV: 5.6%<br>On Tap: <br>Booth Location: E17</p> <p><strong>Andy Sparhawk</strong> I had this at a pairing recently. Euclid Hall paired it with a Cobia and pineapple ceviche. It was great!</p> <p><strong>Ryan Layman</strong> I would love to try this beer with a sharp, dry cheese such as a Pecorino, with sourdough toast points and Marcona almonds. The sweetness of the passionfruit will work very well with these highly savory flavors. </p> <p><strong>Bobby Stuckey</strong> I would pair this with a great big dish of mussels.</p> <p><strong>Matt Snyder</strong> This would pair nicely with our Bombolini. The passion fruit infusion would pair nicely with the lemon and blueberry in the dessert.</p> <p><strong>Jessica Cann</strong> Euclid Hall pairing: fish-which; outside Euclid: breakfast</p> <p><strong>Adam Hodak</strong> Hearts Of Palm Salad and Spelt Berry Salad, Pineapple Vinaigrette, Orange Supremes</p> <p><strong>Jensen Cummings</strong> A big ole piece of pineapple upside-down cake with an awkward amount of whipped cream on top.</p> <p><strong>Julia Herz</strong> Anyone up for lightly butter fried pancakes with honey (instead of maple syrup) and diced passion fruit on top?</p> <p><strong>Kevin Burke</strong> Either sneak some chinese take-out into a bar that is serving it or bribe someone to make a decent pu-pu platter on the line. </p> <p><strong>Brian Smith</strong> This beer screams for dark chocolate, lavender flowers and almonds. Shot pairing: A good aged rum like Scarlet Ibis.</p> <p><strong><em>Breakfast Stout</em></strong><br>Brewery: Backcountry Brewery, Frisco CO<br>Style: Milk Stout<br>ABV: 4.4%<br>On Tap: Rack House, Mayfair, Frewshcraft<br>Booth Location: A17</p> <p><strong>Andy Sparhawk</strong> Chicken and Waffles</p> <p><strong>Ryan Layman</strong> Brunch beer! If Pete's kitchen served beer at brunch, I'd love to have this with their Chicken Fried Steak and Eggs? and a side bacon! </p> <p><strong>Bobby Stuckey</strong> A hearty French Pot-au-Feu.</p> <p><strong>Matt Snyder</strong> I would suggest pairing this with our Pastiche. The spicy meatballs and richness of the Bolognese and béchamel sauce would be enhanced by the stout..</p> <p><strong>Jessica Cann</strong> Euclid Hall pairing: waffle ice cream sandwich; outside Euclid: donuts</p> <p><strong>Jensen Cummings</strong> salted caramel pecan French toast with dry-aged cherrywood smoked bacon.</p> <p><strong>Julia Herz</strong> Ah breakfast stout. Good any time of day of course. Flavor matches would be requiring roast (or chocolate) and cream. So pair with coffee cake dressed with a tablespoon of butter milk on top.</p> <p><strong>Kevin Burke</strong> Go to Pizzeria Locale and order <strong>the Budino</strong>. Actually order two Budinos and then eat them whilst drinking this breakfast stout. </p> <p><strong>Brian Smith</strong> Who wouldn't want some Cinnamon Toast Crunch dessert bars (ala Rice Krispies treats) with this? Shot pairing: Powers 12 year Irish Whiskey.</p> <p><strong><em>Elektrik Cucumbahh</em></strong><br>Brewery: TRiNiTY Brewing Company, Colorado Springs CO<br>Style: Saison<br>ABV: 6.4%<br>On Tap: Hard to find. Bottles still available in some liquour stores.<br>Booth Location: A22</p> <p><strong>Andy Sparhawk</strong> Salmon Salad with Purple Haze Goat Cheese on a toasted baguette.</p> <p><strong>Ryan Layman</strong> This beer would be fantastic with Greek-inspired dishes. Roasted lamb, olives, a savory greek salad or hummus. Saison's are generally really fantastic food beers, and the addition of cucumber only makes this pairing a great one.</p> <p><strong>Bobby Stuckey</strong> This would pair perfectly with a great salad course, maybe celebrating the end of the summer farming season in Boulder.</p> <p><strong>Matt Snyder</strong> This would be amazing with our <strong>Capesante</strong> dish. The crispness of the beer would be delicious with the seared scallops and the richness of the prosciutto risotto.</p> <p><strong>Jessica Cann</strong> Euclid Hall pairing: oysters on the half shell; outside Euclid: smoked salmon</p> <p><strong>Adam Hodak</strong> A mixed seafood ceviche with lemon and lime</p> <p><strong>Jensen Cummings</strong> I want a giant plate of barbecue with this beer. </p> <p><strong>Julia Herz</strong> Saison. An amazing style in a pairing tool kit. </p> <p><strong>Kevin Burke</strong> Make a salad of thinly sliced english cucumbers, shallot, and heirloom tomatoes. Season heavily and allow the water to be drawn out. Lightly dress with sherry vinegar and olive oil. </p> <p><strong>Brian Smith</strong> To keep this light and fun, I would look to pair it with sushi. Not soy sauce- and wasabi-drenched rolls, but the <strong>clean gingery-umami preparations that Sushi Sasa excels at</strong>. Shot pairing: Mekhong would be killer with the tart fruit character.</p> <p>· <a href="http://denver.eater.com/tags/gabf-tastemakers">All GABF Tastemaker Profiles</a> [EDen]<br>· <a href="http://denver.eater.com/tags/gabf">All GABF Coverage</a> [EDen]</p>
https://denver.eater.com/2013/10/11/6354869/blind-pairings-tastemakers-give-their-suggestions-on-gabf-beersJessica Hunter2013-10-11T04:45:19-06:002013-10-11T04:45:19-06:00The Tastemakers of the Brewers Association Share Their Pairing Philosophies
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<p>Eater's <strong>GABF Tastemakers</strong> continues today with our heroes from the Brewers Association. <strong>Julia Herz</strong>, craft beer program director and publisher of craftbeer.com, and <strong>Andy Sparhawk</strong>, craft beer program coordinator, make up a small team with a loud-and-proud voice. When they pair their food with beer, these certified <a href="http://cicerone.org">Cicerones</a> do it with intentionality and passion. Here's an inside scoop into their palates and pairings. </p> <p><strong>Julia Herz; Brewers Association Craft Beer Program Director/Publisher of CraftBeer.com, Certified Cicerone®/BJCP Certified Beer Judge/Craft Beer Ninja</strong></p> <p><strong>How did you get to where you are now?</strong> Homebrewing got my beer journey truly started. Plus my brother's beer can collection, so before I was 10 I was thinking about different kinds of beer in different packages. Being in touch with the science and sensory side of 'flavor' (which is actually a fusion of taste, aroma, sensation and personal palate experience) is essential in what I do. Being charged as a voice for today's small and independent craft brewers who make up 98 percent of the U.S. 2,600 breweries I host tastings across the U.S. for beer lovers, retailers, wholesalers, media and brewers. It's a blast, and important that I am tapped into what I perceive and why. </p> <p><strong>What are some classic beer and food pairings you like to work with?</strong> Classic pairings are the ones that match flavors and intensity. American IPA and blue cheeses (herbal veined flavors from the blue cheeses tie in so nicely to the pine/forest flavors of many IPA's) plus the 5.5-7.5 percent average ABV of IPA meets the weight of these creamy cheeses well. Lastly the hop bitterness and carbonation cut through the cheese fat so you can get to the cheese flavors. Plus I'm very hard pressed to ever find a wine that works with blue cheese so it's a great pairing to turn those cross-drinking grape juice lovers onto.</p> <p><strong>How do you explain pairings to your guests?</strong> The palate-mind connection (mental interpretation of what we perceive based on experience/bias and more) is a very deep topic with the physiology of one's palate, science and mental acuity all involved. As such, perception and pairing are personal, meaning that we each perceive and are aware of what we sample on an individual basis. <strong>When tasting a pairing together I cannot (nor should not) tell you what you are supposed to taste.</strong> </p> <p>I have a couple of pairings tips:<br>Pairing 101 tip: Pairing is fun!<br>Paring 102 tip: I like to say pairing interactions come from a contrast of the primary taste elements (sweet, salt, sour, bitter, umami), complement from flavor based volatile compounds, rests from sensations like carbonation and matching-or not-of intensities.</p> <p><strong>What is your most memorable food pairing experience?</strong> Pairing Lucy Saunders graham cracker s'mores with torched marshmallow dessert and a U.S. belgo-quad. Glory be, during test tasting when that beer came out of the cooler, we finally got the beer intensity to match the food intensity. Then the flavors of the Belgian dark sugars and malt found the graham cracker and chocolate in a way that was magic. Plus the sweetness of the quad calmed the sweetness of the marshmallow along background flavors to shine.</p> <p><strong>How have you seen the brewing/restaurant industry change in the past 10 years?</strong> Yes! Thankfully now new retail establishments are being built around the proper service and selection that the beverage of beer deserves. An expanded beer selection and proper storage and service is essential for beer both for draught and for bottles. Storage is key and many retailers now get that shelf life and stalling is an issue with most craft beers as they are living breathing liquid libations. Thus storage of bottles below 50 F should be common practice as well storage of kegs below 40 F.</p> <p><strong>What's a favorite pairing that breaks all the rules and shouldn't work, but does?</strong> So many pairings with complements of browned, kilned, and roasted malt flavors matched with cooked, roasted, grilled, smoked meats are glorious and safe bets. Go beyond that you'll be so pleasantly surprised especially when you take into account the major taste elements in beer and how they can interact with other taste elements in food. <a href="http://www.craftbeer.com/food/pairing/pairing-interactions">We have our Cheat sheet here</a>. </p> <p><strong>Where are the beer-friendly menus and the lists to match?</strong> For our GABF attendees this week in Denver, <strong>Euclid Hall, Freshcraft, The Kitchen Denver, and Colt & Gray</strong> are but a few mere examples of places that will be packed with palate-pushing beer lovers.</p> <p><strong>What's one of your favorite beers this season to drop on the table or see on the menu?</strong> Pumpkin ales, of course.</p> <p><strong>Andy Sparhawk, Brewers Association Craft Beer Program Coordinator, Certified Cicerone®, BJCP Certified Judge</strong></p> <p><strong>How did you get to where you are now?</strong> I'm not sure how I'm so lucky to work for the BA, but I guess <strong>I just was the intern that never wanted to leave.</strong></p> <p><strong>What are some classic beer and food pairings you like to work with?</strong><br>I like simple, fresh flavors, that pack quite a punch. More often than not, I get far more of a kick about a cheese + fruit + beer + bread - or any derivative of that – than many multi-course meals. Recently had a great experience with a hunk of French bread, chunk of brie, gorgeous Palisade peach, a brett saison and the Colorado sunset. Divine. </p> <p><strong>How do you explain pairings to your guests?</strong> I think that the preconception of most people I talk to pairing craft beer and food for the first time is that pairings are a fad. Beer has been paired with food around the world for centuries; it just might seem new to the United States. </p> <p><strong>What's your favorite beer and cheese pairing?</strong> One that comes to mind was a pairing we did a couple years ago at the <strong>Big Beers, Belgians and Barleywine Festival</strong> where John Mallet wowed the crowd serving Bell's Cherry Stout with Upland Cheese Company's Rush Creek Reserve. The milky flavors of the cheese intertwined with the smooth stout sending waves of fruit, chocolate and coffee each playing off of the creamy cheese.</p> <p><strong>While it may seem daunting, craft beer, and cheese pairings are a great way to practice pairings because there is very little preparation that needs to be done;</strong> often all you need is to let the cheese and beer warm up a little bit. Because you might not always have access to Bell's or Upland's Rush Creek Reserve, I'd suggest finding a simple brie or camembert; some peach jam; and wheat crackers to play around with a French/Belgian-style Saison.</p> <p><strong>How have you seen the brewing/restaurant industry change in the past 10 years?</strong> There is no doubt that craft brewers have made their mark in the industry in the past 10 years. I think slowly restaurants are embracing the craft beer experience as something diners want, and that it is in their best interest to serve food friendly beers from local, regional and national craft brewers. </p> <p><strong>What's a favorite pairing that breaks all the rules and shouldn't work, but does?</strong> Duck confit with mango ginger stilton on almond fig bread served with a locally produced German-style Helles – On paper, a helles would never stand-up to so many pronounced flavors, but I-kid-you-not this was one of the most amazing pairings I've ever had. </p> <p><strong>Where are the beer-friendly menus and the lists to match?</strong> I think any menu can be beer-friendly; there isn't much that beer can't play well with, but it takes the buy-in of management to see the opportunities that craft beer and food provide to a restaurant. It's fantastic to hear about restaurants and bars that encourage [or even demand] that their staff become a part of the Cicerone program. Those are the type of places I want to seek out and experience.</p> <p><strong>What's one of your favorite beers this season to drop on the table or see on the menu?</strong> After a sweltering summer, I always look forward to browns, porters and stouts which complement not only the seasonal fare but the brisk weather. Last year, I was blown away by a sweet potato cheesecake and snifter of Firestone Walker's Velvet Merlin, and will definitely look to recreate the pairing again this year.</p> <p><span class="credit"><em>Julia Herz [Photo: Emily Heller]</em></span></p> <p>· <a href="http://denver.eater.com/tags/gabf-tastemakers">All GABF Tastemaker Profiles</a> [EDen]<br>· <a href="http://denver.eater.com/tags/gabf">All GABF Coverage</a> [EDen]<br>· <a href="http://denver.eater.com/archives/2012/11/05/the-slotted-spoon-ready-to-rock-the-meatball.php">The Slotted Spoon: Ready To Rock The Meatball</a> [EDen]</p>
https://denver.eater.com/2013/10/11/6357477/the-tastemakers-of-the-brewers-association-share-their-pairingJessica Hunter2013-10-10T05:00:36-06:002013-10-10T05:00:36-06:00From German Roots to American Invention, Jensen Cummings of Slotted Spoon Dishes On His Love Of Beer
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<p>Eater's <strong> GABF Tastemakers</strong> series continues today with Jensen Cummings, the chef/owner of Slotted Spoon. He's a <strong>supreme lover of beer, wine, cocktails and food</strong>. It's rare to see a chef working towards the level of Certified Cicerone, but for Cummings, it only further manifests his love of pairing his palate to perfection.</p> <p><strong>How did you get to where you are now?</strong> I am a 5th generation restaurateur. Flavor has always been a passion of mine and cooking was my way to explore and express that passion. I firmly believe that you must question everything you taste for better or worse. <strong>You must be your own barometer for what tastes good.</strong> In culinary school I remember my beverage class being riddled with rules of what tastes what way and what pairs well with what. I have an inherent problem with authority, so I naturally challenged all status quos and sought out my own truths through many, many, many adult beverages. I found some of those standards I was told to be true and others to be pure fiction. </p> <p><strong>What are some classic beer and food pairings you like to work with?</strong> I have very polarizing views on pairing. I like to KISS (keep it simple stupid) and/or I like to challenge the palate with the unexpected. I try to go into a pairing with eyes wide open, trust my instincts and let my imagination run wild once I taste what I am working with. <strong>Having a cooking background along side my Cicerone certification allows me to make choices a lot of others shy away from.</strong> I really like pairing raw fish with a vast array of beers from clean lagers to complex ales.</p> <p><strong>How do you explain pairings to your guests?</strong> I tell the story of the inspiration of the pairing connecting to potential dish to beer intersections, history or ironies. Next I talk the "who, what, where, when, why and how of flavor. Then, I tell my guests the rest is up to them.</p> <p><strong>What is your most memorable bar/food pairing experience?</strong> During GABF 2009 I launched a Beer v. Wine series. We held it in the basement at TAG Restaurant, where I was the Chef de Cuisine. We were only able to get a whopping 12 guests to attend. Fast-forward to today, our most recent Beer v. Wine dinner featured six different restaurants cooking and more than 100 guests! </p> <p><strong>What's your favorite beer and cheese pairing?</strong> Generally speaking, bleu cheese with a proper saison is a first-class flight to Flavortown. Specifically Roaring 40 blue cheese paired with Ann from Hill Farmstead Brewery is such a flawless balance of acidity and richness with just the right amount of funk</p> <p><strong>How have you seen the brewing/restaurant industry change in the past 10 years?</strong> Experimentation has been the cornerstone of the modern craft beer movement. Restaurants have really been a catalyst for giving the breweries opportunities to connect their craft with the food world. <strong>The relationship between breweries and restaurants will continue to galvanize the pairing world.</strong></p> <p><strong>What's a favorite pairing that breaks all the rules and shouldn't work, but does?</strong> A big <strong>Flinstone-like hunk of steak paired with a Belgian Tripel</strong>. Dark beer has monopolized the steak world and because the Tripel is golden in color, there is a misconception that it could never stand up to red meat. Hogwash! Tripel has the alcohol and body to hold its own. The subtle citrus and spice notes are perfect to give depth of flavor; the smooth drinking character of a Tripel makes it very cleansing. </p> <p><strong>Where are the beer-friendly menus and the lists to match?</strong> One place stands out to me as doing both great food and great beer is <strong>Colt & Gray</strong>. <strong>Kevin Burke, Nelson Perkins, Kyle Foster and Jenna Hodges are a great team who have found that sweet spot.</strong> They don't have the biggest or even best beer list but every beer brings balance and purpose to their potential pairings. Their food isn't the most beer centric but every dish has what it takes to find a strong counterpart in a beer. Hats off to them.</p> <p><strong>What's one of your favorite beers this season to drop on the table/see on the menu?</strong> I am a big German beer fan— having grown up there it's hard to shake. I am seeing a lot more Berliner Weisse, a milder cousin to the sour beers flooding the market. Generally below 3 percent alcohol with a slight sour character, it is very drinkable and very versatile to pair.</p> <p><span class="credit"><em>Jensen Cummings [Photo: Adam Larkey]</em></span></p> <p>· <a href="http://denver.eater.com/tags/gabf-tastemakers">All GABF Tastemaker Profiles</a> [EDen]<br>· <a href="http://denver.eater.com/tags/gabf">All GABF Coverage</a> [EDen]<br>· <a href="http://denver.eater.com/archives/2012/11/05/the-slotted-spoon-ready-to-rock-the-meatball.php">The Slotted Spoon: Ready To Rock The Meatball</a> [EDen]</p>
https://denver.eater.com/2013/10/10/6357487/from-german-roots-to-american-invention-jensen-cummings-of-slottedJessica Hunter2013-10-09T08:00:34-06:002013-10-09T08:00:34-06:00Potato Chips and Pilsner: Wine Master Bobby Stuckey of Frasca Food and Wine On Pairings
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<p>The <strong>GABF Tastemakers</strong> series continues today with <strong>Bobby Stuckey, co-owner of Boulder's Frasca Food and Wine</strong>. Stuckey holds the Master Sommelier diploma— a distinction that less than 100 individuals in the United States hold. To say Stuckey knows food, wine, and pairings is an understatement, and was further underscored when the Frasca team won the James Beard Foundation's 2013 Outstanding Wine Program award. But Stuckey, not surprisingly, has a few <strong>beer tricks up his sleeve</strong> too.</p> <p><strong>How did you get to where you are now?</strong>I decided years ago to take the journey to become a Master Sommelier. My perspective is that if I'm going to do something, I'm going to do it right - at that time and to this day, I believe that the best way to become a truly knowledgeable wine professional is through the MS program. Regarding tasting, I believe it is the most under-appreciated and under-observed part of the food and beverage industry/restaurant business. Our job is to make sure each beverage we pair, serve, and suggest tastes sound, balanced, unflawed, and delicious with food. <strong>Sommeliers, cicerones, and everyone in the beverage industry should be continually developing our palates</strong>.</p> <p><strong>What are some classic beer and food pairings you like to work with?</strong> One of the most fulfilling/satisfying pairings I can think of is a great, crisp pilsner and potato chips. <strong>There is no pretense, it just tastes good and refreshing. </strong> </p> <p><strong>How do you explain pairings to your guests?</strong> Pairings can be done in several ways. Synergistic, where one or two items of food and a beverage are in sync and complementing one another, or contrasting - for example, oysters and a glass of muscadet wine. The muscadet's job is to refresh the palate after the contrasting oysters. Similarly, a rich beef or lamb with a tannic red actually makes that red wine taste more ready to drink because the tannins are hooking onto proteins and sweetening the wine.</p> <p><strong>What is your most memorable bar/food pairing experience?</strong> My first, and most memorable beer and food pairing experience is as a kid growing up in Arizona and tasting a sip of my dad's Tecate beer with Mexican food. </p> <p><strong>How have you seen the brewing/restaurant industry change in the past 10 years?</strong> I think it's gotten so much more varied - having lived in Boulder for 10 years, it's been exciting watching the Front Range essentially become the <strong>Napa Valley of microbreweries</strong>. It's great to see so many people doing so many different things with brewing, and doing them well— whatever you like, you can get.</p> <p><strong>What's one of your favorite beers this season to drop on the table/see on the menu?</strong> One of my favorite beers of all time is an Anchor Steam. I have an Anchor Steam every night after work— and since I've basically been in the restaurant business for my entire life, <strong>that's a lot of Anchor Steam.</strong></p> <p>· <a href="http://denver.eater.com/tags/gabf-tastemakers">All GABF Tastemaker Profiles</a> [EDen]<br>· <a href="http://denver.eater.com/archives/2013/05/14/mccandles.php">Samuel McCandless Takes Over as Chef de Cuisine at Frasca</a> [EDen]<br>· <a href="http://denver.eater.com/archives/2013/09/13/tipping-thoughts.php">Is Denver's Dining Scene Ready to Change the Tipping System?</a> [EDen]</p>
https://denver.eater.com/2013/10/9/6356621/potato-chips-and-pilsner-wine-master-bobby-stuckey-of-frasca-food-andJessica Hunter2013-10-08T07:00:45-06:002013-10-08T07:00:45-06:00Ryan Layman on Pairing Beer with Food, and How Local Beer Culture Has Changed In The Last Decade
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<p>Whether it's a meal and occasion shared with the best of friends, that fancy restaurant that you've been saving for months to splurge at, or something as simple as a cheap pilsner with some cheese and the perfect summer day, <strong>the right combination of food and beverage can be moving</strong>. Those lucky enough to have found their way into the profession of pairing the fermented drink with fine foods are certainly using their talents to prepare for Great American Beer Festival this week. Eater polled some of Denver's top palates on their favorite beer and food pairings and will release expert opinions on food and beer pairings in this week's <strong>GABF Tastemakers</strong> series. So stay tuned, stay thirsty, and most importantly, take advantage of some of these excellent suggestions.</p> <p><strong>Ryan Layman, the bar manager of Steuben's Food Service</strong> is Eater's first GABF Tastemaker. With a BarSmarts Advanced Certification and a cocktail publication in the Mr. Boston Cocktail Book, Layman has been working in the service industry for over 18 years -- more than half of his life. Nothing makes him happier than a well-choreographed meal, even if it includes one of his favorites, Coors Banquet.</p> <p><strong>How did you get to where you are now?</strong>In November 2008, while working at <strong>The Avenue Grill </strong>in Uptown Denver, I had the life-changing opportunity to learn proper cocktail technique and flavor pairings from Toby Maloney, owner of <a href="http://chicago.eater.com/tags/the-violet-hour"><strong>The Violet Hour in Chicago</strong></a>. Maloney sparked a passion within me for cocktail creation and flavor awareness that I had never spent time with, or even thought about. I had worked in the service industry since I was 14, but had never realized how big it could be for me. I was in school finishing up my BFA in Fine Art with the intention of teaching, but after this experience, I changed my career path to focus on bartending, service and all that make our industry the best industry to be a part of. I am deeply grateful for what I learned that day.</p> <p><strong>What are some classic beer and food pairings you like to work with?</strong><br>When I am asked by our guests at Steuben's to help them pair a great beer with their BBQ Brisket or Memphis Ribs I almost always choose <strong>Left Hand Milk Stout</strong>. It's one of my favorite stouts and the rich creaminess and slight sweetness go great with the smokey and slightly spicy flavors of BBQ. If a guest is having a Cubano or a cheesesteak sandwich, a medium-bodied, full-flavored pale such as <strong>Odell Brewing's 5 Barrel Pale Ale</strong> is my go-to. Usually with anything on the spicier end, such as our green chile stew or our chile rellano, I'll suggest a non-aggressive but flavorful lager like <strong>Session, Lonestar</strong> or my favorite beer of all time, <strong>Coors Banquet </strong>(my dad's side of the family worked at Coors, so I may be a little biased, but it's still a great pairing!).</p> <p><strong>How do you explain pairings to your guests?</strong> For me, pairings should ultimately come from what you want to drink, not exactly what you think you should drink to pair well. I may personally pair a stout with BBQ, but even a great IPA works really well. <strong>If a guest asks me for help with pairing a great beer with their meal, I generally offer at least two beers with very different flavor profiles.</strong> This has been a great approach for me because it becomes a team effort between my guest and I, we both learn a little from each other.</p> <p><strong>What is your most memorable bar/food pairing experience?</strong> An $8 Coors Banquet and a $9 foot long bratwurst at Coors Field! Definitely not mind—blowing by any means, but I look forward to Rockies games for this [pairing] alone. </p> <p><strong>What's your favorite beer and cheese pairing?</strong> I'm a sucker for big blue cheeses, Stilton or Bleu D'Auvergne, served with with a little bit of honey on a cracker paired with <strong>Anchor Steam</strong>. That beer has so much going on without being aggressive or offensive, and it only enhances whatever you pair it with.</p> <p><strong>How have you seen the brewing/restaurant industry change in the past 10 years?</strong> Over the last ten years, it has been really wonderful to witness our great city develop a more thoughtful palate. In the past ten years our city has seen a <strong>boom of craft and nanobreweries</strong> offering greater options for beer fans to choose from, as well as giving us in the industry a clear sign that people here demand more. Rock Bottom Brewery was one of the prime downtown destinations ten years ago, but there are a lot more players in town now.</p> <p><strong>What's a favorite pairing that breaks all the rules and shouldn't work, but does?</strong> Enjoying an <strong>Odell IPA</strong> with sticky toffee pudding is a fantastic oddball pairing. The floral and honey notes of this great beer provide a great counterpart to the rich, buttery nuttiness of an already fantastic dessert.</p> <p><strong>Where are the beer-friendly menus and the lists to match?</strong> <strong>Euclid Hall</strong> is my absolute favorite beer-centric restaurant in town. Not only is there beer list massive yet well executed, <strong>Chef Jorel Pierce</strong> and crew offer some of the best food in town. I really enjoy <strong>Prost Brewing</strong> for the fact that they are filling a niche here that no one else is filling, and it doesn't hurt that the Prost Dunkel is out of this world! I also really love <strong>Vine St. Pub</strong>. Their list is always changing and full of really adventurous things, like putting a very hoppy pale on nitro.</p> <p><strong>What's one of your favorite beers this season to drop on the table/see on the menu?</strong> <strong>River North Brewing's Unified Theory</strong>, an oaked imperial wit, is fantastic for the fall. Left Hand's Fade To Black and Wake Up Dead are two beers I look forward to around this time of year, every year. <strong>Odell Brewing's Fernet Aged Porter</strong> is possibly the most exciting beer for me right now, I can't wait to have it at Steuben's.</p> <p><span class="credit"><em>Photo: Ryan Layman [Photo: Adam Larkey]</em></span></p> <p>· <a href="http://denver.eater.com/archives/2013/10/08/the-38-essential-denver-restaurants-october-13.php">The 38 Essential Denver Restaurants, October 2013</a> [EDen]<br>· <a href="http://denver.eater.com/archives/2013/10/07/the-ultimate-guide-to-denver-beer-fest.php">The Ultimate Guide To Denver Beer Fest 2013</a> [EDen]<br>· <a href="http://denver.eater.com/archives/2012/11/27/bartender-profile.php">Denver's Top Bartenders Uncovered</a> [EDen] </p>
https://denver.eater.com/2013/10/8/6357501/ryan-layman-on-pairing-beer-with-food-and-how-local-beer-culture-hasJessica Hunter2013-06-18T03:56:36-06:002013-06-18T03:56:36-06:00Beer Here
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<p><img alt="Odell-Brewing-Logo.jpg" src="http://cdn1.vox-cdn.com/uploads/chorus_asset/file/992174/Odell-Brewing-Logo.0.jpg" width="150" height="151"><a href="http://www.siliconflatirons.com/events.php?id=1360"><strong>Odell Brewing Company, Upslope Brewing Company, and Funkwerks Brewery</strong> will be among the presenters at Brews & Geeks: A Tale of Two Entrepreneurship Scenes on June 20 in Boulder.</a> <strong>Silicon Flatirons Center</strong> will host a mini-conference focused on craft beer and software. <strong>Jim Deters, founder of Galvanize,</strong> and <strong>John Carlson, President of Colorado Brewers Guild,</strong> will also be presenting. Beer will be served after the event. [Eaterwire]</p>
https://denver.eater.com/2013/6/18/6420345/beer-hereJessica Hunter2013-06-14T04:20:38-06:002013-06-14T04:20:38-06:00Beer Here
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<p><img alt="Great-Divide-Stars1.jpg" src="http://cdn3.vox-cdn.com/uploads/chorus_asset/file/992182/Great-Divide-Stars1.0.jpg" width="150" height="100" class="padded float-right"><a href="http://greatdivide.com/">This Saturday from 2 to 6 p.m., <strong>Great Divide Brewing Company</strong> celebrates its<strong> 19th anniversary</strong> with a street party.</a> Rare and one-off beers will be pouring and live music will be playing throughout the day. Food trucks will provide some bites to eat. Tickets <a href="http://greatdivide19thanni.eventbrite.com/">are available online</a>. [Eaterwire]</p>
https://denver.eater.com/2013/6/14/6420353/beer-hereJessica Hunter