The Year in Beer: Trends That Will Continue in 2014

2013 has been an excellent year for craft beer. A slew of breweries opened around the nation, hundreds of new delicious beers were brewed, and I can only imagine the amount of people who were converted to craft beer this year. When taking a look at the industry as a whole, what aspects stood out as popular and lasting trends? Here's my take on what to look for, from breweries large and small, heading into 2014.

1. Barrel Aging. I'm sure you've spotted and probably enjoyed barrel aged beers more often lately. The concept of aging beers in oak barrels is far from new, but it's more popular now than ever. Many beer styles can be aged in barrels that previously held spirits like whiskey or rum to give the beer a more complex flavor profile. Stouts, old ales and stronger Belgian styles are some of the more common styles I've enjoyed that went through an aging process. Increasingly popular sour ales are also produced through aging, most commonly using wine barrels as an environment for secondary fermentation with wild yeast strains. Expect to notice even more barrel aged beers in 2014 with more breweries getting their hands on used spirits barrels and breweries like Epic Brewing Company obtaining very large barrels called foeders to expand their sour beer programs.

2. Cans are the Packaging Method of Choice. As I discussed in a previous post, many breweries are moving toward canning as a packaging method. Some breweries, namely Oskar Blues, Ska, Upslope and Renegade, use canning as their primary packaging method for their distributed beers. Cans are better for their environment, easier for transporting, can be enjoyed more conveniently in the outdoors, and preserve beer for longer. Mobile canning lines also make it easier and less expensive for new, smaller breweries to package their product. Expect even more canned craft beer to hit shelves in 2014 and beyond.

3. For Some, Less is More. Session beers are a popular trend right now. A lot of consumers lean toward big, strong, aggressive beers with tons of flavor. Many consumers want those big flavors from beers that don't pack as much of a punch. Some breweries like Avery and Great Divide have begun to experiment with session IPAs that satisfy the thirst for hops but are low enough in alcohol content that they can be enjoyed throughout an afternoon without much impairment. I'd expect to see more breweries go in this direction with a variety of styles in the coming year.

4. Freshness Matters. While some beers can be aged or cellared for a couple years or longer, other beers are meant to be enjoyed fresh. Very hop-forward beers like IPAs and double IPAs are the latter. Stone Brewing Company has made it a priority to let consumers know that hoppy beers are fresh, and should be enjoyed that way. Stone created its "Enjoy By" series of double IPAs in late 2012, providing a specific date by which the beer should be consumed. Not only is it clever marketing, but the series drives home the point that really hoppy beers are best consumed now. As more consumers learn about this important aspect of enjoying hop-heavy beers, I think even more breweries will emphasize freshness in their products.

5. Craft Beer is Here to Stay. The Brewers Association has reported that craft brewers contributed $33.9 billion to the U.S. economy in 2012. The amount that Colorado craft breweries contributed was $1.6 billion. Thousands of jobs are also included in these nation-wide statistics. New breweries are opening every week throughout the U.S., and the industry is showing no signs of slowing down. It's an exciting time for craft beer, and it's an industry that's all about people. It's about learning, discovery, passion, collaboration, and creating an inviting atmosphere for those who are curious and eager to try new things. I plan to help initiate more people into the world of craft beer in 2014 and beyond.

Flavors of Bavaria, Found in the Rocky Mountain Region

In a craft beer world that's seemingly dominated by ales, a good dark lager can sometimes be hard to find. One of my favorite darker lagers is a doppelbock, a classic German style that originated in Munich in the federal state of Bavaria. This stronger, rich beer was first brewed by the monks of St. Francis of Paula to provide them sustenance while fasting. It's a style that's still brewed by the Munich breweries and also by many craft breweries in America.
 

When visiting family in Salt Lake City for Christmas, I picked up and enjoyed a bottle of Double Skull Doppelbock Lager brewed by Epic Brewing Company. Epic was started in 2010 in Salt Lake City as the city's first brewery since Prohibition to brew exclusively high alcohol content beer, according to its website. In Fall of 2013, Epic opened a second facility in Denver's River North district to expand overall production and its sour beer program, and to open a taproom that features 25 of its beers. Epic has a very large array of beers, covering a wide range of styles, that it brews and sells in 22 ounce bottles.
 

I had heard good things about Double Skull, so I was excited to try it. The beer pours a rich mahogany color with a thin head. The initial taste is rich and sweet from the strong malty character. The beer is quite complex, unlocking flavors of caramel and dark fruits like raisins, plums and cherries. It's moderately carbonated, with a finish that's slick on the tongue. There's a mild alcohol presence that remains fairly well-hidden. This beer would pair well with a variety of rich foods and desserts, but I discovered it's definitely a nice complement to candied pecans! Now that Epic is in Denver as well and I have access to many of their excellent beers, I'll be seeking more out and plan to pay them a visit soon.

Love Brewpubs? Make Your Way to Vine Street or Mountain Sun

Much of the fun in visiting a brewery lies in the atmosphere and overall vibe of the place. There arguably isn't another brewery and pub that captures the Colorado spirit as well as Vine Street in Denver and Mountain Sun in Boulder. Both establishments are part of the Mountain Sun Pub and Brewery family, which also includes Southern Sun and Under the Sun in Boulder. As many craft breweries are sticking with taprooms for beer service and eschewing food service, the Mountain Sun pubs embrace the aspect of serving up delicious, affordable food to go with their large selection of amazing brews.

Mountain Sun Pub and Brewery was founded in 1993, and is a Boulder institution that's located on Pearl Street near the pedestrian mall. Vine Street opened up on 17th and Vine in Denver in 2008, and mirrors the look and feel of Mountain Sun but with more space. At both locations, old concert posters and chalk art adorn the walls. Look around, and there's someone from every walk of life enjoying themselves. There's a timeless feel to the pubs' ambience, made even stronger by the fact that they take cash only and no reservations. These establishments are always packed, but having a pint in hand and good conversation makes it easy to wait for a table.

There's always a large and varied selection of beer on tap at the Mountain Sun breweries. There's a handful of standard beers like the Colorado Kind Ale and the Illusion Dweller IPA, but you can find some excellent seasonals as well. On a recent visit, I had a snifter glass of the Onslaught Belgian Imperial IPA and a pint of the Trickster American Stout. Onslaught is a great Belgian IPA, with lots of citrusy hop flavor that's rounded out by the Belgian yeast. It's very smooth and a bit robust at 8.5% ABV. Trickster is a very hop-forward stout that I also really enjoyed. It has the thick, creamy body and big roasted malt presence of a stout, but drinks like a black IPA. The large amount of hops and bitterness work well in this beer.

Any Coloradan who enjoys craft beer should head to one of the Mountain Sun pub and breweries if they haven't yet had this experience. If you need a special reason to go, the breweries' Stout Month is coming up in February. Lovers of dark, roasty beer shouldn't let that month pass by without a trip to Mountain Sun or Vine Street.

The Original Barrel Aged, Wild Beer

The flavors and complexities of barrel aged and sour ales are enjoyed by many craft beer lovers, myself included. The trend of barrel aging and the use of wild yeast strains in fermentation has surged in popularity among craft brewers over the past couple decades. Many different styles of beer can be aged in oak barrels that previously held whiskey, rum or varieties of wine. Some brewers will also use this aging as a secondary fermentation process, inoculating the beer with a wild yeast such as Brettanomyces that imparts a sour or tart flavor to the finished product. While these types of brewing techniques seem quite innovative for American craft brewers, they actually originated more than 400 years ago.

Lambic beer is the original barrel aged beer fermented with wild yeast. This complex yet delicate beverage is brewed in the Senne River Valley region of Belgium, southwest of Brussels. It starts out with a grist of 70 percent malt and 30 percent unmalted wheat, which is cooked into a mash. Older, dry hops are boiled with the mash to create the wort, which then goes into shallow cooling pools in the upstairs of the brewery. The next process, fermentation, is a large part of what makes lambics unique. The brewhouse windows are opened to allow wild yeast and other microbes inside to inoculate the beer as it cools in the open pools. After a day of this open fermentation, the beer is placed in large barrels where the wild yeast turns sugars into alcohol. Several weeks later, the beer goes into smaller barrels and is aged for one to three years. Some lambic breweries infuse the beer with fruits like cherries (kriek), peaches (peche), raspberries (framboise), and apples (pomme) among others, during the aging process.

This historic and traditional brewing style is special for many reasons. The natural microbial flora in the air that's used for open fermentation is found only in this specific region. Lambic breweries make beer only from October to May because the colder months are when environmental conditions are optimal for open fermentation. Also, lambic beer recipes date back to 1559, making it very much an Old World beer. On our honeymoon in 2011, my wife Kris and I had the amazing experience of visiting Lindemans Brewery, one of the famous lambic breweries. We were able to see the brewery facilities, including the fermentation pools and massive aging barrels, first-hand. We also enjoyed a large variety of lambic beers that Lindemans brews, most of which were sweetened from fruit or fruit juice. It was a beer experience I'll remember forever, and worth seeking out for yourself if you make it to Belgium, the promised land of beer.

It's Not Winter in Colorado Without Hibernation Ale

When daylight starts to fade and the temperatures begin to drop each fall, it's easy to dread the coming winter months. There are reasons to embrace them as well. Seasonal winter beer offerings are a big reason, and they cover a wide range of rich, flavorful styles. One seasonal style that many craft breweries try their hand at is a winter warmer or old ale. Hibernation Ale by Great Divide Brewing Company is an English-style old ale that has cemented itself as a favorite among Colorado craft beer lovers. Great Divide opened in 1994, and has been brewing Hibernation Ale as its winter seasonal since 1995. Each fall, many in the Colorado beer scene anticipate the release of this festive traditional ale.

I discovered this delicious brew about five years ago, and still enjoy it as much now as I did then. Hibernation Ale is a complex, malty, aggressive beer that provides very nice balance between malts and hop bitterness. It's a stronger beer at 8.7% ABV, which lends itself to the potential for aging a year or two. However, it's perfectly delicious if you just want to enjoy it the same year it's brewed. The main flavor profile is a rich maltiness that resembles caramel and toffee. There's a robust hop character that gives an earthiness and spice to the finish. It really is a perfect beer for a cold winter night, and has all the elements I look for in this style of beer.

Although Hibernation Ale is only sold as a seasonal, it comes in 6-packs so it's easy to stock up on to enjoy throughout the year if you desire. Great Divide is known for including excellent big beers in its year round and seasonal line-ups, including Hercules Double IPA, Yeti Imperial Stout, and Old Ruffian Barley Wine, among others. They also brew in limited quantities a series of Yeti variations that has achieved a cult following among craft beer enthusiasts. Great Divide is one of the older and more established breweries in Denver and is a leader in brewing innovation covering all different styles. Located at 22nd and Arapahoe in Denver, it's a short walk from the Ballpark Neighborhood and LoDo, and is definitely worth a visit for a tour or just sampling. There's also word that Great Divide is expanding in the near future. With likely increased production, you out-of-staters may soon be in luck!

A New Twist on Old World Brewing at River North

Each craft brewery brings something different and special to the table. Most breweries showcase a variety of styles and profiles. A few focus on styles that originated in one country or region of the world. River North Brewery in Denver is one such brewery, focusing on making Belgian style beers, both traditional and with a twist. Though it's only been around for a couple years, River North has established itself as among the best in Colorado to produce high-quality, complex Belgian style ales.

I had the opportunity to stop in to River North for the second time recently and taste several beers. Located in Denver's Ballpark Neighborhood on Blake Street a few blocks north of Coors Field, it's in the heart of a growing craft beer mecca. The taproom is small and cozy, with a handful of tables and about 10 or 12 seats at the bar. Some of the traditional Belgian styles River North brews include a white ale, a saison, a quadrupel ale, and sometimes a dubbel ale, among others. They brew other styles like a red ale, a black IPA and a double IPA, but these are all fermented with a Belgian yeast strain. That means every beer they brew is a Belgian style, whether it's traditional or more innovative. They also age some of their beers in barrels, which adds another dimension of complexity to the beer and provides an amazing contrast between the original version and the barrel-aged version.

On this visit, I had the Hello, Darkness Black IPA, the Whiskey Barrel Quandary Quadrupel, and the Avarice Belgian Style Imperial Stout. All were excellent, and here are a few quick tasting notes. Hello, Darkness is medium-bodied and moderately carbonated. Belgian yeast is apparent in the aroma and the initial taste. There's a nice balance between dark roasted malts and hops, with a bitter finish that lingers on the tongue. The Quandary is one of the most unique beers I've had recently. Sweet whiskey flavors are right up front in the aroma. Whiskey is the initial flavor, and then the strong malt flavors come through. Flavors of butterscotch and caramel are abundant, and the beer leaves a buttery, candy-like taste on the palate. The Avarice is a very complex stout with big coffee notes in the aroma. Flavors of coffee and chocolate from the massive amounts of dark malts come through strong, and then there's a sweetness on the back end from the Belgian yeast.

Many of the River North beers are stronger and higher in alcohol content, as is typical for many Belgian styles, but there has been no burn from the alcohol presence in any of the beers I've had. That speaks to the complexity derived from quality ingredients and Belgian yeast, and to the expertise the brewers at River North possess. Whether you're new to Belgian style beers or you're well-versed in them, it's definitely worth stopping into the River North taproom or picking up a bottle at the store.

A Taste of My Hometown

Thanksgiving week has come and gone, and I was fortunate to have spent it in my hometown of Louisville, Kentucky with a huge portion of my extended family. In addition to spending quality time with family and relatives who I don't get to see too often, I had the opportunity to check out a bit of the Louisville craft beer scene. Louisville is known for being a bourbon town, much like Denver is a major hot spot for craft beer tourists. That's not to say Louisville doesn't have any good beer. While the craft beer scene is relatively small, it's definitely growing, and there's some excellent local beer to be found.

After our whole group had dinner at the Irish Rover Friday evening, a handful of us headed to Apocalypse Brew Works in the Clifton neighborhood. What we found walking up to the brewery is proof that craft beer culture is alive and well in Louisville: a food truck in the parking lot, a small but festive taproom, a nice selection of beers on tap, and plenty of craft beer lovers having a good time. Apocalypse opened in May of 2012 and, according to its website, the brewers have more than 40 combined years of brewing experience. The brewery's theme, which is deciphered by viewing the taproom decor and some of the beer names, goes along with its name. The taproom is even called the Fallout Shelter, and the brewery calls its fans the Survivors. It's a pet friendly environment, and we saw several well-behaved dogs enjoying themselves.

Everyone in our group really liked the beers they chose. My dad had the KY Hop-Brown ale, my wife Kris had the Pestilence Porter, my brother Jon had the Hoptoberfest, and my brother-in-law Monty and I both had the Hoptrocution double IPA. I was very impressed with how well-balanced and smooth the Hoptrocution tasted. At 10% ABV and 160 IBUs, this is a massive hop-forward beer, and honestly one of the best double IPAs I've had in a while. There's a sturdy malt presence that adds a sweetness to the initial flavors. The hop elements are mostly citrusy, which I usually prefer, and the finish is very smooth and not as aggressive as some double IPAs. I also had the Sunspot Stout, which was very good. Full-bodied but not overly creamy, this roasty beer is big on coffee and chocolate flavors. The many years of brewing experience definitely shows through in the quality of the beer.

As a Denver area resident, I really appreciate seeing a small brewery like Apocalypse thriving in a city not yet widely known for its craft beer scene. With its historic neighborhoods, growing young professional population, and fairly central geographic location, I think Louisville has the potential to be one of the next big brewing cities in the Midwest. For now, I'll be content with finding great new breweries when I head back to my hometown and make sure I spread the word about them!