Bottoms Up

Beer and wine in the Bay Area and beyond

Archive for September, 2006

The Official Results – GABF – 2006

Here are the Northern California winners of professional judging at the 2006 Great American Beer Festival announced in the last hour. Complete results here.

Small Brewery Company and Small Brewing Company Brewer of the Year Sponsored by Microstar Keg Management

Bear Republic Brewing Co., Healdsburg, CA Richard G. Norgrove

Category: 2 American-Style Wheat Beer – 23 Entries

Gold: Pyramid Crystal Weizen, Pyramid Breweries, Seattle, WA (and Berkeley, CA)
Silver: William Jones Wheat Beer, El Toro Brewing Co., Morgan Hill, CA

Category: 13 Aged Beer (Ale or Lager) – 28 Entries

Gold: Triple Exultation – 2004, Eel River Brewing Co., Fortuna, CA
Silver: Hibernation Ale 2005, Great Divide Brewing Co., Denver, CO
Bronze: World Wide Stout, Dogfish Head Craft Brewery, Milton, DE

Category: 16 German-Style Pilsener – 40 Entries
Gold: Organic Pilsner, Butte Creek Brewing Co., Chico, CA
Silver: Eagle Pride Pilsener, Elk Grove Brewery and Restaurant, Elk Grove, CA

Category: 32 Golden or Blonde Ale – 41 Entries

Gold: Kiwanda Cream Ale, Pelican Pub & Brewery, Pacific City, OR
Silver: Korruption Kölsch, Bottoms Up Brewing Co., Pinedale, WY
Bronze: Aud Blonde, Russian River Brewing Co., Santa Rosa, CA

Category: 35 Classic English-Style Pale Ale – 25 Entries

Gold: 5 Barrel Pale Ale, Odell Brewing Co., Fort Collins, CO
Silver: Mac’s Ale, Pyramid Breweries, Seattle, WA
Bronze: Denver Pale Ale, Great Divide Brewing Co., Denver, CO

Category: 37 American-Style Pale Ale – 83 Entries
Gold: Tumble Off Pale Ale, Barley Brown’s Brew Pub, Baker City, OR
Silver: Brewmasters’ Pale, Widmer Brothers Brewing Co., Portland, OR
Bronze: XP Pale Ale, Bear Republic Brewing Co., Healdsburg, CA

Category: 38 American-Style Strong Pale Ale – 66 Entries
Gold: Big Fish, BJ’s Restaurant & Brewery – Chandler, Chandler, AZ
Silver: Racer’s, Bear Republic Brewing Co., Healdsburg, CA
Bronze: Hop Knot, Four Peaks Brewing Co., Tempe, AZ

Category: 39 American-Style India Pale Ale – 94 Entries
Gold: HopHead Imperial IPA, Bend Brewing Co., Bend, OR
Silver: Apex Ale, Bear Republic Brewing Co., Healdsburg, CA
Bronze: Taildragger IPA, RAM Restaurant and Big Horn Brewery – Boise, Boise, ID

Category: 40 Imperial or Double India Pale Ale – 57 Entries
Gold: Pliny the Elder, Russian River Brewing Co., Santa Rosa, CA
Silver: Poor Man’s IPA, Pizza Port – Carlsbad, Carlsbad, CA
Bronze: Left Coast Hop Juice, Oggi’s Pizza & Brewing Co., San Clemente, CA

Category: 44 Extra Special Bitter or Strong Bitter – 45 Entries
Gold: Firestone Walker IPA, Firestone Walker Brewing Co., Paso Robles, CA
Silver: Autumn Ale, Short’s Brewing Co., Bellaire, MI
Bronze: Stone Pale Ale, Stone Brewing Co., Escondido, CA

Category: 49 German-Style Brown Ale / Düsseldorf-Style Alt Bier- 26 Entries
Gold: Otis Alt, Elk Grove Brewery and Restaurant, Elk Grove, CA
Silver: “Alt 45”, The Cambridge House Brewpub, Granby, CT Bronze:
Terrapin Alt, Rock Bottom Brewery – Bethesda, Bethesda, MD

Category: 53 French- Belgian-Style Saison – 44 Entries
Gold: Organic Farmhouse Ale, Bison Brewing Co., Berkeley, CA
Silver: Saison, Capitol City Brewing Co., Arlington, VA
Bronze: Hennepin Farmhouse Saison, Brewery Ommegang, Cooperstown, NY

Category: 55 Belgian-Style Sour Ale – 24 Entries
Gold: La Folie, New Belgium Brewing Co., Fort Collins, CO
Silver: Beatification, Russian River Brewing Co., Santa Rosa, CA
Bronze: Festina Lente, Dogfish Head Craft Brewery, Milton, DE

Category: 58 Robust Porter – 71 Entries
Gold: Goddess Porter, Big Time Brewing Co., Seattle, WA
Silver: Pacemaker Porter, Flyers Restaurant and Brewery, Oak Harbor, WA
Bronze: Total Eclipse Black Ale, Hoppy Brewing Co., Sacramento, CA

Category: 59 Brown Porter – 29 Entries
Gold: Molly Titanic, Rock Bottom Brewery – Denver, Denver, CO
Silver: St. Charles Porter, Blackstone Restaurant & Brewery, Nashville, TN
Bronze: Peter Brown Tribute Ale, Bear Republic Brewing Co., Healdsburg, CA

Category: 60 Classic Irish-Style Dry Stout – 21 Entries
Gold: Maxwell’s Stout, Basil T’s Brewery & Italian Grill, Red Bank, NJ
Silver: Slapshot Stout, RAM Restaurant and Big Horn Brewery – Seattle, Seattle, WA
Bronze: Irish Stout, Schooner’s Grille & Brewery, Antioch, CA

Category: 61 Foreign (Export)-Style Stout – 19 Entries
Gold: Tsunami Stout, Pelican Pub & Brewery, Pacific City, OR
Silver: Black Bear XX Stout, Alameda Brewhouse, Portland, OR
Bronze: San Quentin’s Breakout Stout, Marin Brewing Co., Larkspur, CA

Category: 64 Oatmeal Stout – 37 Entries
Gold: Oatmeal Stout, Schooner’s Grille & Brewery, Antioch, CA
Silver: Seabright Oatmeal Stout, Seabright Brewery, Santa Cruz, CA
Bronze: Lasto’s Oatmeal Stout, BJ’s Restaurant & Brewery – Portland, Portland, OR

Category: 68 Other Strong Ale or Lager – 30 Entries
Gold: Winter Wheatwine, Rubicon Brewing Co., Sacramento, CA
Silver: Dragonstooth Stout, Elysian Brewing Co., Seattle, WA
Bronze: Pit Bull High Gravity Ice Malt Liquor, Pig’s Eye Brewing Co., St. Paul, MN

Posted on Saturday, September 30th, 2006
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The 2006 Great American Beer Festival Is Sold-Out: 31,100-plus

I wandered out of the GABF last night and walked to Wynkoop, the brewpub founded by Denver Mayor John Hickenlooper long before he was mayor.

The place was jammed and I wound up sitting at a table with six folks from Los Angeles, who fly out here every year just for the fest. They got here Friday, found out the festival is SOLD OUT! That’s right. They told me there are no more tickets. That means 30,000 people-plus, according to the organizers.

If that’s right, it’s still far from the largest American beer festival. The record belongs to the Oregon Brewer’s Festival, held at the end of July each year in Portland. Over four days, the crowd exceeded 55,000.
\But for the number of brewers represented and the number of beers on tap for punters, it’s by far the biggest, plus 1,600 beers, over 400 breweries represented.

In the crowd numbers game, the Great British Beer Festival drew 60,000 plus this year.

That’s nothing, of course, compared to Oktoberfest in Munich, which is expected to draw about 6 million this year. It lasts 18 days and ends October 3.

This all proves that good beer is on a roll, in the U.S. and in Europe. Sales in America (and I’m sure in Canada as well) are solid.

At a press event Saturday, the Brewers Association’s Ray Daniels said craft beer sales continue to grow. “We’re in our third consecutive year of really nice (sales) growth,” he said. “Sales were up 7 percent in 2004, up 9 percent in 2005 and in the first half of 2006, sales are up 11 percent,” Daniels said.

Hey. I’ll drink to that.

Posted on Saturday, September 30th, 2006
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Inside the Great American Beer Festival, 2006


The GABF is a sellout.
Preliminary crowd estimate
is 31,000 plus.
What’s it like at this giant of a festival? Here’s a selection, taken Friday night by
our photographer,
Denver freelancer Gregory Daurer.

All good witches drink good beer.

The Long Necks.

                                             A very happy bear indeed.

                                                      A GABF floor captain. Tired? I’m not tired.

Contact Gregory Daurer  here.

Posted on Saturday, September 30th, 2006
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The Hoppiest Beer in America?

alpha-king-2006-boundary-bay.jpg
Credit: Gregory Daurer/Denver

Boundary Bay head brewer Ed Bennett with the Alpha King Friday afternoon, Sept. 30 at Falling Rock Tap House in Denver. Bennett’s Imperial IPA was named the Alpha King.

Long Live the Alpha King

The hoppiest beer in America? It may or may not be Boundary Bay Imperial IPA from the Boundary Bay Brewery & Bistro in Bellingham, WA.

One thing for sure, it’s the Alpha King. This giant, 9 percent, 100-plus IBU (International Bitterness Units, a Bud has 13 IBU) beer won the eighth annual Alpha King Contest this afternoon (Friday, Sept. 29) at Falling Rock Tap House here in Denver. It’s held each year at Falling Rock on the second day of the Great American Beer Festival.

This contest, sponsored and created, naturally, by Hop Union, Yakima, WA, a major supplier of hops to craft brewers, by Brewing News, the national brewspaper, and White Labs, San Diego, a supplier of yeast to craft brewers. (Full disclosure: I write articles for Northwest Brewing News.)

Ralph Olson, of Hop Union, said there were 65 entries this year, up from 35 last year. Second place winner was Hop Suey from Pizza Port, Carlsbad, CA; third, was Wipeout IPA, also from Pizza Port, Carlsbad and brewer Jeff Baghy.

Last year’s winner was Alpha King IPA from Three Floyds, Munster, IN.

What brought victory? Boundary Bay head brewer Ed Bennett and his assistant Anthony Stone said the answer is great balance. The beer has a ton of hops: Amarillo, Centennial, Simcoe – all much-used West Coast hops. It also has a lot of malt 00 I heard 1,300 pounds for an eight barrel batch. Is that right?

Malts were a two row pale base, Munich, Vienna, both much used in Oktoberfest beers, and a lot of carapils, a kind of crystal malt that adds body and flavor but not sweetness.

Whew. Enough for this post. Can’t get this in Oakland, though, damn. However, I recommend Denoginizer from Drake’s San Leandro and Pliny the Elder, from Russian River, among others in this category.

Posted on Friday, September 29th, 2006
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First Night at the GABF: Ancient Beer

Ok it’s the first running of the err_ waitaminute…It’s the first night of the Great American Beer Festival in Denver and I’m running from pillar to post, sleuthing out the best beer, saying hello to Northern California brewers in this vast, vast hall.

I’ve already posted the highlight of the night – the tasting of different vintages (feds be damned, they are vintages) of Alaskan Smoked Porter. Here’s what else I saw…

First the stats: The Brewer’s Association 1,647 beers on tap from 47 states (states not represented – I don’t know why – North Dakota, Rhode Island and West Virginia.) In addition, there are 2,443 beers from 450 U.S. breweries in 69 styles entered in the professionally judged competition. The competitors include most Northern California breweries. First place gold medals, second place silver and third place bronze medals will be awarded. End of stats.

One final note: If you’re within driving distance of Denver, there will be three more public sessions, tonight, Friday, from 5:30 – 10 p.m ., Saturday afternoon, 12:30 -4:30 p.m. and Saturday night, 5:30 – 10 p.m. Ticket info: here.

One highlight was Chateau Jiahu, the beer using…here, this is from the Dogfish Website:

Let’s travel back in time again (Midas Touch was our first foray), this time 9000 years! Preserved pottery jars found in the Neolithic villiage of Jiahu, in Henan province, Northern China, has revealed that a mixed fermented beverage of rice, honey and fruit was being produced that long ago – right around the same time that barley beer and grape wine were beinginning to be made in the Middle East! “Fast forward to 2005…. Molecular Archeologist Dr. Patrick McGovern of the University of PA calls on Dogfish Head to re-create their second ancient beverage and Chateau Jiahu is born. In keeping with historic evidence, Dogfish brewers used pre-gelatinized rice flakes, Wildflower honey, Muscat grapes, barley malt, hawthorn fruit, and Chrysanthemum flowers. The rice and barley malt were added together to make the mash for starch conversion and degredation. The resulting sweet wort was then run into the kettle. “The honey, grapes, Hawthorn fruit, and Chrysanthemum flowers were then added. The entire mixture was boiled for 45 minutes, then cooled. The resulting sweet liquid was pitched with a fresh culture of Sake yeast and allowed to ferment a month before the transfer into a chilled secondary tank.”

What more can I say? Hazy gold color, chrysanthemum nose, malty taste, wild, spicy follow. Besides, Greg Wiggins, of Mid-Atlantic Brewing News www.brewingnews.com, says, “It goes well with Chinese food. I know; I tried it,” he said.

But, I guess not so well with sushi, huh.

Sam Calagione, the founder of Dogfish Head, says it will be bottled this month and some of it, no doubt’s headed to the Bay Area. Well, this will be one to bring to a party, huh.

Other first night highlights: Biggest line for a taste: 1. Alaskan Smoked Porter. 2. Wisconsin Belgian Red, New Glarus Brewing Co., New Glaris, WI. Brewed with whole Montmorency Cherries, a bit sour, well, tart really. Wish this one were available at home.

Oh well. Weirdest sight: Waiting for the hotel shuttle at 1 0 p.m. last night, five people walking down the sidewalk, each wearing a bright yellow t-shirt, each shirt with one letter: B – E – E – R – !. Trouble was, they were all mixed up, so it read B-R-E-E!.

And here’s Bree to you.

Posted on Friday, September 29th, 2006
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Some Background on Alaskan Smoked Porter

Note: I’m reprinting my Beer of the Week column fronm Dec. 12, 2005 for background on Alaskan Smoked Porter. bd.

Beer of the Week: Alaskan Smoked Porter 2005

Know someone who’s prone to shudder and say, `Oh – I don’t like dark beer!’ Don’t argue, serve a glass of Alaskan Smoked Porter.
On the surface everything about this beer is what dark beer haters mean when they shudder. It’s smoked; it’s porter, a strange name  to the uninitiated, and well, it’s dark. Even the label info’s a bit weird. It says, “natural sedimentation may occur” and “enjoy it now or age it for several years.”
Whaaat?
In the 17 years since Alaskan Brewing Co. founders Geoff and Marcy Larson conceived the first version, Alaskan Smoked Porter has become a craft beer classic. It’s won more awards and medals in professionally judged contests like the Great American Beer Festival and the World Beer Cup than almost any other  beer.
Released in December, it sells out rapidly. It’s made with a blend of five malts, including barley malt smoked over an alder wood fire at Taku Smokeries in Juneau. Hops are mildly spicy Willamette and piney Chinook.
This is a dark brown beer with a nose of smoke and malt. Taste is complex, a bit of smoke, lots of malt and intriguing notes of raisins and maybe sherry. It’s bottle-conditioned. A bit of fresh yeast is added to each bottle so that fermentation continues over time. As years past, the beer changes, becomes drier, more like a smoky old port  or sherry.
Smoked or “rauchbier” is a German specialty. It’s an ancient style, going back to the time when all beers were smoky, because malts were kilned over wood fires. Now, they’re rare. Alaskan Smoked Porter is one not to miss. Buy one for the holiday season, a second to put away for a few years.
Alaskan Smoked Porter ****, Alaskan Brewing Co., Juneau, AK, 22 oz. bottle, $4.99. Available at stores with good beer stocks throughout the Bay Area. Can’t find it? E-mail us at whatsontap@sbcglobal.net , ask for our  Retail Beer List.

Posted on Friday, September 29th, 2006
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Alaskan Smoked Porter: A Good Reason to Collect Beer

At the Great American Beer Festival...Do you squirrel away bottles of great beer that you really like? I do. I have, for instance, in an old dorm refrigerator in the garage, a single sample of the last seven or eight Sierra Nevada Barleywine Style Ales. I never touch them because – well I’m waiting for the right moment.

Last night at the GABF, I learned something about collecting beer. Geoff and Marcy Larson, who founded Alaskan Brewing in Juneau in 1986 were pouring samples of four “vintages” of their primo, prize-winning Alaskan Smoked Porter**** at their booth. In fact, the line of punters waiting for their sample was the longest in the vast, 188,000 square-foot hall, lined with brewers offering well 1,647 different beers.

After the tasting, I realized it’s time for me personally to grow up – to decide if I’m a connoisseur or not. What people who care should do, Geoff Larson said, is buy a 12-pack of Alaskan Smoked Porter each year (usually in December or January) it comes out. Then sample one bottle along with the next year’s vintage when it comes out.

In 12 years, you’ll have a library of vintages. Of course, at $4.99 for a 22-ounce bottle, that would be nearly $66 with Bay Area sales tax. But, of course, you could probably get a break on a case, so figure $50. But suppose five years from now, in 2011, you could pull out bottles of 2006, 2009, and 2011, for example, to share with friends and highlight a special dinner? Hmmm.

Geoff Larson, of course, is selling beer; he wants us to buy his beer. But then, he doesn’t have to worry about Alaskan Smoked Porter. It sells out fast. Try to find a bottle of 2005 today in the Bay Area.

Last night’s tasting demonstrates the sound reasoning behind a beer cellar: We tasted the 1994, the 1998 and the 2001.

The ’94***** was stunning: heady, smoky nose. The taste was wonderful, well balanced, malt and fading hops with a mild, smoky taste in the background.

The ’98*** was sweeter, more smoke. The 2001*** seemed raw and young, in comparison, still an excellent beer, but obviously one that’s still maturing.

Move over wine lovers. Grain and hops can indeed match the grape on occasion.

Posted on Friday, September 29th, 2006
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A Stellar Fest Beer from Flying Dog

On the way to the GABF…

Made it to Flying Dog to try their GABF special: Colorado Saison****. It’s sensational, I kid you not. A dusty unfiltered gold, with a spicy nose and a taste of malt and spice with a kind of effervescent tingle on the tongue from the sugar added to the beer that lasts into a long follow. It comes in a 750 ml., corked, Champagne-style, bottle. Truly a splendid beer.


Credit: GregoryDaurer

I would love to compare this one side by side with Saison Dupont, the Belgian beer that made this ancient, Belgian, farmhouse-style beer famous today. More about the beer, but first…

The reason I’m writing about it tonight is that Flying Dog Sales Director Kevin Hogan says there’s a fair chance it may make it to the San Francisco Bay Area. Here’s what has to be done: Call Flying Dog’s distributor, Wine Warehouse in Richmond, CA (510) 215-3600 and ask them to carry it. Another way to create buzz is to talk to your favorite beer retailer: Berkeley Bowl or the person you know at your local Beverages and More, for instance.

Hogan guesses it will retail for about $12, when it reaches us in California. OK, that’s a lot – but this is a fairly spectacular beer that would set off a dinner with company very nicely.

Brewmaster Eric Warner and head brewer Matt Brophy used imported Belgian barley and wheat malt and Belgian candi sugar. Yeast came from “a small, Belgian brewery (Dupont?). Hops are imported Styrian Goldings and Chez Saaz hops. A pretty package indeed.

Posted on Thursday, September 28th, 2006
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Kicking off the GABF at Great Divide

Sloshing – er slogging through the day at the GABF in Denver…Made it to the Great American Beer Fest brewers opener at Great Divide Brewing, 2201 Arapahoe St.about a little bit after noon, along with freelance photographer Gregory Daurer, who is taking photos for the blog during the GABF.

If its noon and there are 100 people all in line with glasses in hand for beer, it must be the GABF. And it was. This year, showing intelligence for once, I skipped Yeti Imperial Stout and Yeti Barrel Aged Imperial Stout � 9.5 percent ABV and 75 IBUs � and went for a small glass of Titan IPA, a mellow 60 IBU and 6.8 percent ABV.

Almost immediately I ran into Jay Brooks � who lives in San Rafael, CA. � conducts the blind tastings for the Celebrator Beer News, the Hayward, CA.-based national brewspaper. He also authors a very informative, up-to-date and newsy Brookston Beer Bulletin which I high recommend. Jay gives an insiders’ view of the world of craft brewing and he very often is first to report on events and news relating to craft beer.
Jay was with Stan Hieronymus, of Rio Rancho, NM,(it’s north of Albuquerque, near Corrales), who with his wife, Daria Labinsky, started the Beer Travelers website a decade ago. Last year, he published Brew Like A Monk, a book about Belgian brewing that I am happy to have on my bookshelf.

The Titan IPA was excellent and refueled, I pushed on to Flying Dog Brewery, 2401 Blake St., where they’re about to unveil their Road Dog GABF special. Can’t wait.

Gregory Daurer

The drinks board at the Great Divide. Hint: Go for the Yeti. This is another great Denver craft brewer, whose products never make it West. There’s hope for Oak Aged Yeti. It may make it to the Bistro’s Barrel Aged Beer Fest, November 12 at The Bistro in Hayward, CA.

Posted on Thursday, September 28th, 2006
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Inside the Sandlot Brewpub at Coors Field

At the GABF…

Despite the hype, Denver isn’t really Beertown.USA, take a one block walk from the clubs and brewpubs around Coors Field and you’re back in regular America.

For instance, I’m staying at the Holiday Inn and the beers offered at dinner last night were: Bud, Miller, Coors and Heineken. I ordered a Blue Moon, Belgian-Style Ale** by Coors.
They served it was a slice of orange stuck on the glass.

It was served too cold, but once it warmed up, it was an OK Belgian style wit or white wheat beer. Spicy, lemony nose. Decent malt flavor.

Then, I looked up at the TV screen, realized the Rockies were playing at nearby Coors Field, which has, I believe, the only brewpub in a Major League ballpark. It’s open evenings only when the Rockies play. Hey! Maybe this is Beertown, after all.

I jumped on the hotel shuttle and 10 minutes later I was at the gate. (It’s fairly easy to get around in Denver). I convinced the ticket taker that I was here only for the brewpub and they GAVE me a ticket. (This is truth.). It’s a great place to see a ballgame. Seems a lot more accessible than the Giants park. You walk in the front gate and you are there. The field’s right below with seats extending down to field level.

The brewpub’s in a back corner and you can’t see the field from a barstool, which is unfortunate. But there are TV screens with the game on everywhere. Place was fairly full, kids are allowed. Nobody was watching the game – The Rockies were losing.
The Rounders Pub, which is the restaurant-pub part of the brewery is open Monday-Saturday 11 a.m. – 2 p.m. and during Rockies games. It opens 90 minutes before each game. During games, you can’t enter from the street.

The brewery is a test brewery for Coors, which is in nearby Goldon, CO. Brewplant’s on the left as you go in, the kitchen-grille’s on the right. They offer simple stuff, Sandlot Smoked Sirloin Sandwich, $7.75 was the highest priced item I saw.

At the bar, there were the standard Coors beers on tap, plus five beers brewed at the pub. A pint’s $6,25, a deal compared to the Bay Area. Gordon Biersch is $7.50 at the Coliseum and I believe craft beer’s $8 at the Giant’s park.
The beer at Sandlot was served way too cold and on C02. But the beers brewed here were excellent.

It’s always a shock to try craft beer away from the West Coast, where our best beers tend toward mega-hops, mucho malt. Sandlot’s won a string of metals for its beers. But the emphasis in each beer was on dryness and balance. Even the high alcohol (8 percent) Strong Ale** special was fairly dry with no hops to hide the alcohol.

Blue Moon*** brewed here and served unpastuerized, unfiltered was a hazy lemon color with a clean nose, malt and wheat, topped with creamy foam. A very different beer than the one in the bottle.

The other ran the standard brewpub range, with the emphasis on drinkability on a hot day – Right Field Red Ale**, a decent amber; Ballpark Brown Ale*** was excellent, a dark brown with a roast or some kind of dark malt nose, dry finish with the roast malt taste lingering on the tongue.

My favorite was Slugger Stout***+: a hit of burned malt, a rush of harsh hops in the nose, but the malts and hops come together beautifully in the taste and the finish has a haunting, smoky quality that I really liked. I don’t know which hops, which malts are in it – but the brewers, Tom Hall, John Legnard and Bill xx , are hold an open house Friday afternoon and I’m coming and I’ll ask.

As I sampled the beers, a group of guys from tjhe Postal Brewers Club in Concord, NH, here for the GABF, came up to the bar. After samples, they agreed about the stout and each ordered a pint.

Club member Mike Hogan advised me to go on over to Wynkoop, Denver Mayor John Hickenlooper’s pioneering Denver brewpub and try the Triple 6 Strong Ale, brewed for the GABF. I really like Wynkoop, it’s easily one of my favorite brewpubs. However, I chose to watch the Rockies lose and I’ll hit Wynkoop today.

Sandlot Brewing and Rounders Pub at Coors Field

22nd and Blake Streets, Denver, CO.
(3030 298-1587.

Brewer Tom Hall at the tap handles at
Rounders Pub in the Sandlot Brewery
at Coors Field in Denver.
Credit: www.classiccitybrew.com.

Posted on Thursday, September 28th, 2006
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