Today In Stoke: Behind the scenes at the Winter Dew Tour in Breckenridge

Page 2 of 2

Westword: This thing's enormous! What goes into getting a 22-foot superpipe ready for an event of this caliber and these kind of athletes? Nik Simon: The first part of it started over the summer, with some dirt work to build some of the infrastructure so we could save snow and make it more efficient and quicker to build. And then secondly we have our snowmaking crew. They are one of the biggest parts of this, behind the scenes. They made the perfect snow this year and I can't thank them enough. Once we got our snow we started on the right wall, gradually building it up. Then we chainsaw cut it and flipped it to the other side to finish to the left wall. It was about a 5-week build, and then it's a daily process to keep it in good shape.

WW: I'm already hearing people calling this the best pipe ever. To the extent that there are now Olympic standards for halfpipe competitions, what are some of the distinctions that can set a pipe apart from the rest? NS: Some pipes can be a little too steep, or they can be too flat. Under 17 degrees isn't going to be a lot of fun. In my opinion, the floors and walls are the most important things. If you can't have a floor in the pipe that lets you keep your speed and continue your tricks all the way down, that's a huge deal, and you'd be surprised how many pipes have a bumpy ditch running through the length of the flat-bottom. If the walls aren't straight, then the riders are not going to go for those bigger airs. Snow quality is important, too: We process this snow constantly to give it a chalky feel, so you don't have that blue ice nightmare where you can't get an edge. We want it basically so it looks like sugar. The bottom line is, because of the caliber of riders we're attracting, we have to go for perfection.

KEEP WESTWORD FREE... Since we started Westword, it has been defined as the free, independent voice of Denver, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Colin Bane
Contact: Colin Bane