Tonight: Take a hike at Wynkoop Brewery
Wynkoop Brewing Company, 1634 18th Street, presents Beers Made by Walking from 5 to 8 p.m. today. The mini-beer fest will feature ten beers that were made over the past summer by nine well-known breweries around Colorado; each includes some sort of edible or medicinal plant that was discovered along the route.
Beers Made By Walking Facebook page
Here is the lineup of brews:
Crooked Stave, Foragester Sai-bucha: a blend of three beers with jasmine kombucha tea, linen flowers and wild grapes.
Oskar Blues, Opuntia Zytha: a golden ale made with prickly-pear cactus and fresh hops picked out of Charlie Papazian's yard.
Lone Tree, High Plains Harvest Brown: a brown ale with whiskey-soaked pumpkin seeds and orange-blossom honey.
Phantom Canyon, Sundance Saison: a balanced and clean saison made with rose hips and sumac.
Pikes Peak, Dances with Bees: inspired by a hike to Palmer Lake Reservoir, a golden honey ale with sunflower seeds.
Pikes Peak, Kriekenstein: a 4% sour mash kriek with chokecherry.
Ska Brewing, Cerveza de las Animas Perdidas: a dry and fruity saison spiced with juniper, yarrow and chokecherries, inspired by the Animas River in Durango.
Strange, Eldorado Bel-Gin Dark: brewed with juniper berries and pineapple weed. this Belgian Dark Ale is the color of the canyon walls along Eldorado Creek.
Trinity, Saison Du Tomme: a light-bodied saison with rose hips and amaranth from the hike, as well as lemongrass and grains of paradise.
Wynkoop, Oishi Gochiso: a light lager made with Pacific Rim hops and a blend of spices and tea inspired by an urban walk.
The tapping takes place in the upstairs bar, and tickets costs $15; visit the website for more details.
For information on dozens of culinary events around town, visit our online Food & Drink listings -- and if you have information for a culinary event you'd like included in our online calendar, send it to email@example.com.
Get the Food & Drink Newsletter
Our weekly guide to Denver dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.