Beer calendar for the week ahead: Euclid Hall taps the first beer from Crooked Stave

As Gandalf says in The Return of the King, "It's the deep breath before the plunge."

Colorado Beer Week, Denver Beer Fest, American Craft Beer Week, the Great American Beer Festival. For some, it's hard to keep them all straight. But for the state's brewers and their loyal followers, too much is never enough.

Colorado Beer Week ended on April 15, but American Craft Beer Week, which runs May 16 through May 22, is just around the corner, and it will be filled with events and tappings at breweries and beer bars throughout Colorado. In the meantime, these fine establishments are taking a bit of a breather. But you'll still find some craft beer goodness over the next week.

Roll out the barrels!
Roll out the barrels!
Crooked Stave

Thursday, April 28

Wynkoop Brewing Company, 1634 18th Street, hosts a Tag-Team Beer Dinner, a double-collaboration beer dinner between Bart Proffitt and Mike Bickelhaupt. It starts at 6:30 p.m. and costs $40; e-mail banquets@wynkoop.com to sign up.

Friday, April 29

Hops & Pie, 3920 Tennyson Street, loves firkins, and today at 6 p.m., the northwest Denver pizza joint will tap a cask of Bristol Brewing's Beehive Honey Wheat aged over chocolate and cherries.

If you haven't tried Strange Brewing Company's IPAphany at the tap room, you can now score a pint at the Ale House at Amato's, where the beer will be on tap starting this weekend. Strange is ramping up production of the beer to keep the tap flowing.

Dry Dock Brewing hosts its weekly Firkin Friday. This time, the Aurora brewery will tap a cask of Pat's Blackberry Porter beginning at 3 p.m.

Saturday, April 30

Copper Kettle Brewing, 1338 South Valentia Street, Unit 100, which opened last weekend, taps three new beers this weekend: a dunkelweiss, Mexican Chocolate Stout and Roggenbier Rye.

Tuesday, May 3

Crooked Stave Brewing, a new Fort Collins craft brewery specializing in "sour" beers, will release its first beer on tap today at Euclid Hall, where the team collaborated with brewery owner Chad Yakobson on the recipe. Good Glory, a Belgian-inspired spring seasonal made with lavender and coriander, wasn't brewed with any souring agents, but a version of the beer that is aging in barrels with several strains of brettanomyces yeast, will be served in bottles at Euclid Hall in August for the restaurant's first anniversary. Details of this event are TBA.

Follow Westword's Beer Man on Twitter at @ColoBeerMan.

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