Last year, more than 500 people signed up to grow hops. Of those, 125 had enough of a green thumb to actually get hop cones on their plants: a total of sixty pounds.
To sign up, go to Colorado Native's Facebook page, "like" it, then click on the Hop Growers Submission Tab and fill it out. The hops rhizomes will be mailed on April 10.
Wednesday, March 14Lone Tree Brewing will tap its latest German-style creation, Marienplatz Pilsner, today from 5 to 7 p.m., when you will also be able to hang out with head brewer Jason Wiedmaier and talk about German beer styles.
Strange Brewing gets into the St. Paddy's Day spirit today by tapping the aptly named Ballymaguire Dry Irish Stout as part of its One Barrel Wednesday program. The beer, at 4.5 percent ABV, is served on Nitro.
Thursday, March 15
Jonesy's Eatbar has kicked off a new brewery dinner series. On the third Thursday of every month, the restaurant will feature a four-course meal alongside five beers from a different brewery. Only twelve family-style seats are available; tickets are $40 per person. Today's dinner kicks off at 6:30 with a reception, followed by dinner at 7 p.m. with beers from Boulder Beer Company. A brewery rep will be on hand as well. In April, Jonesy's will highlight Oskar Blues, followed by New Belgium in May, Tommyknocker in June and Dry Dock in July.
Friday, March 16
Great Divide will take a break from its usual firkin Friday festivities today to bring you something a little different: an unfiltered pilsner called Zwickel. The beer is named for the device that German brewers use to sample the beers they are making directly from the casks or tanks. Great Divide's Zwickel is low in alcohol and there's only a small amount of it. It goes on tap when the taproom opens at 2 p.m.
Copper Kettle will avoid the St. Paddy's Day rush by celebrating a wee bit early with the release of its Dry Irish Stout on Nitro and live Celtic music from Indigent Row from 7 to 9 p.m. Taproom hours today are 3 to 9 p.m. and there will food available at 5 p.m.
Dry Dock Brewing will have its Irish Red Ale and an Irish Dry Stout on tap today and tomorrow from 2 to 11 p.m. in honor of St. Patrick's Day. Today, at 6 p.m., the Michael Collins Pipes & Drums, will be playing at about 6 p.m. And, at 3 p.m. and again at 7 or 8 p.m., Dry Dock will tap firkins of a tart cherry trippel
Try Boulder Weisse today starting at 5 p.m., a taproom-only release of Avery Brewing's version of a Berliner Weisse. This cloudy, sour wheat beer was popular in Germany, but is now only rarely seen. To balance the sourness, it was often served with sweet syrups (as Euclid Hall did last year when Crabtree Brewing introduced its own Berliner Weisse). Avery's inaugural batch was aged in oak barrels for six months with a Brettanomyces yeast and comes in at 5 percent ABV. The brewery will serve it in a goblet alongside two handmade syrups made from Colorado-grown peaches and cherries.
Saturday, March 17
Denver Beer Co starts St. Patrick's Day right with Kegs and Eggs beginning at 9 a.m. The brewery will tap some new beers to go with green eggs and ham (or at least eggs covered in green chile). A dry Irish Stout will be on tap.
Grimm Brothers Brewery in Loveland will introduce its newest beer, Bearskin Dry Stout, today in honor of Saint Patrick's Day. Open from noon to 10 p.m., the brewery will also offer an Irish dance lesson and performance, and catered Irish pub fare (made with Grimm beers) including: banger and cabbage sandwiches, corned beef stew made with Bearskin Stout, and Little Red Cap Ale Chicken sandwiches.
Upslope Brewing in Boulder will tap a keg of its Foreign Style Stout which was aged in Whiskey barrels for four months. The beer was brewed with Irish ale yeast. In addition, the Wolftones will play Irish tunes starting at 4:30 p.m. while the Verde food truck will offer corned beef and cabbage tacos. Yes, I said corned beef and cabbage tacos.
Saturday, March 24
Odell Brewing will celebrate the release of Shenanigans Oak Aged Crimson Ale in its Fort Collins taproom tonight with beer samples, live music and a limerick contest. Odell describes the beers as "a ruby colored brew that was aged in oak barrels with just a touch of Brettanomyces. The subtle Brett character offers a hint of tartness to complement the rich malts. Toasted oak and vanilla fill the nose, and a touch of dried cherry plays with the light citrus hop flavor." The beer is sold in 750 ml cork-and-cage bottles throughout the brewery's ten-state region.
