Even though I haven’t been going to the Great American Beer Festival for nearly as long as most of my colleagues in the beer industry, I have visited enough to have the down-low on Denver’s coolest bars for craft beer enthusiasts. It is important to note at this time that I am a cross-drinker and that, during GABF, I’m guilty of sipping on cocktails. This might sound sacrilegious, drinking booze during the country’s largest craft beer festival, but I assure you that palate fatigue happens to the best of us and more brewers than you think suffer from cross-drinking tendencies.

Regardless of whether or not you dabble in the spirits realm or only drink beer, I’ve compiled a list of what I think to be THE BEST booze destinations in the city of Denver — especially for craft beer lovers. So if you are headed to GABF this year, make sure to add these bars to your bucket list!

Photo Credit: Denver Nightscape by Dag Peak

10 Best Bars in Denver for Craft Beer Lovers

1. Falling Rock Taproom

1919 Blake St.

Even if you’ve never been to GABF, you’ve probably heard of the legendary Falling Rock Taproom. Located a good stumbling distance from the Colorado Convention Center, Falling Rock Taphouse is, by far, the most popular place to be during GABF. Falling Rock not only boasts an always updating tap list of the most coveted and celebrated craft beers in the country, it is also home to some of the most epic and buzz-worthy events during GABF including Dr. Bill’s famous rare beer tasting. Not to mention, I spend about 80% of my GABF trip at Falling Rock — so if you want to find me, look there!

Twitter: @FallingRockTap

2. Star Bar

2137 Larimer Street

Located just blocks from Falling Rock, Star Bar is a great destination for cross-drinkers looking for a place to escape from all the hops and perhaps even belt out a song or two (yes kids, this is a karaoke bar on Thursday nights). But, don’t forget your beer swilling friends — Star Bar also boasts an outstanding selection of craft beers both on tap and in the bottle. Can’t choose between a cocktail and a craft beer? No worries! Star Bar is one of Denver’s premier spots to enjoy a really well-made beer cocktail.

Twitter: @StarBar_Denver

3. Euclid Hall

1317 14th Street

For those desiring an orgasmic food & beverage experience, look no further than Euclid Hall. Fresh hand-cranked sausages, poutines to die for, and an extensive seafood selection — Euclid Hall is a carnivore foodie’s wet dream. They also have a full liquor license, mixing up some of the best cocktails you will find in Denver. Once again, if you can’t decide between one of their awesome craft beers and a cocktail, no worries! Euclid Hall is also a beer cocktail destination in Denver!

Twitter: @EuclidHall

4. Rackhouse Pub

208 South Kalamath Street

For those who partied too hard during the GABF festivities, Rackhouse Pub offers the best hangover deal around: $3 Beermosas and Bloody Marys plus FREE Bacon on Sundays. Now, you don’t have to wait until Sunday to experience the boozalicious awesomeness of the Rack. Not only is the mac & cheese alone worth the visit, Rackhouse Pub is also a whiskey lover’s paradise. Attached at the hip to Stranahan’s Distillery, Rachkhouse boasts a whiskey menu 60+ varieties deep, offering whiskey flights to the experts & novices alike. And you guessed it, the Rack also has beer cocktails!

Twitter: @RackhousePub

5. Cheeky Monk

534 E. Colfax

Belgophiles rejoice! Less cheeky and more monky, the Cheeky Monk is a one stop destination for all things Belgian and beer. If you are a mussel freak, and I’m not talking about WWF, this place is screaming your name. Cheeky Monk is famous for its moules & frites, offering  7 unique award-winning mussel recipes including the ever popular Bacon & Gorgonzola and my personal favorite, the Mulligatawny. Cheeky Monk also serves an extensive selection of Belgian and Belgo-style craft beers, all properly served in their coordinating vessels.

Twitter: @TheCheekyMonk

6. Colt & Gray

1553 Platte Street

A little ways a way from the Colorado Convention Center activity, the cab fair to Colt & Gray is well worth the cash. Limited release beers, high-end cocktails, world class wines — Colt & Gray is serious about it’s beverage program. But don’t let the booze menu distract you too much, Colt & Gray is also a gastronomy haven. For the meat afficianados, Colt & Gray offers an amazing array of charcuterie — painstakingly made in house. Foie gras, tartare, sweatbreads and bone marrow are also amongst the amazingly decadent meat items on the menu. If there was one place to splurge in Denver, this would be it. Oh yeah, Colt & Gray is yet ANOTHER beer cocktail hot spot.

Twitter: @ColtandGray

7. Freshcraft

1530 Blake Street

The name says it all. Fresh food, craft beer and a fun atmosphere, Freshcraft is open early (11am) to help you start your day of beer adventures — or recover from the previous night. And vegetarian beer lovers can finally breathe a sigh of relief. Although the farm-to-table beer destination boasts a menu loaded with tasty meat products, Freshcraft also has a delicious selection of meatless treats including vegan sliders, fried pickles, and quinoa cakes. Hungry after midnight? Freshcraft is one of the only beer spots you will find the serves a late night menu till 1am on Friday and Saturdays. Facing palate fatigue? Freshcraft is yet another destination that offers a great selection of spirits and cocktails!

Twitter: @FreshCraftFood

8. The Cruise Room

Located in the Oxford Hotel, 1659 Waze Street

No trip to Denver is complete without a pit stop at this legendary martini bar. The Cruise Room is downtown Denver’s first bar — opened the day after Prohibition was repealed in 1933. Always dark with beautiful Art Deco décor, the Cruise Room is original in its entirety. Now I know what you are thinking; Hot damn girl! All you have done so far is talk about cocktails, do you even drink beer? Well, that is what the actual festival is for, my friends. But, if you are like me and my fellow cross-drinking brewers, your palate gets exhausted after drinking liquid hops, lacto-bombs, and imperial this-that-and-the-other-thing all day and night. If you want to run into la creme de la creme of the beer industry, this cult classic cocktail bar would be the spot.

9. Great Divide Taproom

2201 Arapahoe Street

The list wouldn’t be complete without mentioning at least one brewery stop — and Great Divide tops my list as the best taproom in town. In addition to hosting some cool events during GABF, the Great Divide taproom is the perfect place to guzzle down awesome craft beers. Oh, and I hear it is a great spot for ogling cute beertenders (but don’t take my word for it — wink). Last year, Great Divide expanded its taproom, making it bigger, better and beerier than ever! And for those looking to start their craft beer adventures early, Great Divide is open early at the ripe hour of 10am Thurs-Sat during GABF!

Twitter: @greatdividebrew

10. Whiskey Bar

2201 Larimer St.

For those who need that one last drink before calling it a night, Whiskey Bar is the spot for ensuring your arrival in hangover city. But you don’t have to wait until last call to get your whiskey fix, Whiskey Bar offers $3 specials all day every day and a $3 you call it (yes, you read that right — you all the shots) happy hour from 4-7pm. With 200+ whiskeys and a constant streaming of sports, Whiskey Bar is also a great place to escape the madness of GABF to watch “the game” (whatever that may be for you).

Twitter: @WhiskeyBar

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But outside of amazing craft beer, awesome food and cocktails, these bars all share something much more important in common — all boast great atmospheres and wonderful people.

As with all lists of this nature, I’m sure there will be a plethora of hemming and hawing and some hurt feelings — which is why encourage leaving feedback in the comment section below!

Cheers!

Dan, Andie & Me

We expect to be met with lots of resistance, doubt and disbelief. The weaker ones will be easily wooed, but the stronger ones will take more convincing. The purists will cry blasphemy and bastardization! They will stick us with pitch forks and threaten to burn us at the stake.

But we are determined to razzle dazzle the non-believers with our delicious, whimsical and oh-so-sexy concoctions. By creatively combining artisan spirits with craft beer and a touch of magic, the Brewing Network will soon find itself under the spell of beer mixology. And, if worse comes to worst, we will just get the hosts of the show so liquored up they will think the whole thing was a dream.

Will we we shunned from the beer industry, forever to be known forever as outcasts? Or we will find new alliances for the beer cocktail movement in the Brewing Network? The only way to find out is to tune into the LIVE show on Sunday, September 16th at 5pm PST.

Listen to the LIVE show here.

This particular video is for the “Strawberry Blonde Brewjito” — a beer-inspired twist on the classic mojito.

“Made with fresh strawberries, American blonde ale and agave nectar…this mojito is anything but ordinary. It’s fresh, bright and bound to be a classic. But why blonde ale? As Ashley mentions in the video below, you can pretty much use beer in any cocktail recipe which calls for club soda. And a blonde ale is just bright enough to pair with a mojito and not over power it.” — Jerry James Stone

For the full recipe and bartending instructions, check out the video below and visit BeerMixology.com.

About the Beer Mixology Team

Jerry James Stone

Jerry is a writer for Discovery Channel, and the producer and main recipe developer for TreeHugger’s Green Wine Guide, which features sustainable wineries and vegetarian wine pairings. He’s currently creating the official Philz Coffee cookbook for the Bay Area establishment which will feature recipes about cooking with coffee.

He has been a food judge alongside Michael Pollan and Alice Waters for the Good Food Awards and wrote the nightlife section for Fodor’s 2013 San Francisco guide book. His writings can be found in MAKE magazine, The Atlantic and Digg.com.

Follow Jerry on Twitter @JerryJamesStone

Ashley V Routson

Known to most as The Beer Wench, Ashley is a self-proclaimed craft beer evangelist & social media maven on a mission to advance the craft beer industry through education, inspiration and advocacy. She is currently the “Director of Awesomeness” at Bison Brewing in Berkeley, CA  — where her responsibilities include everything from marketing, sales, PR, social media & events.

Ashley is also a freelance consultant and professional speaker on the subjects of social media, beer mixology, food & beverage pairings. She is the founder of DrinkWithTheWench.com & BeerMixology.com as well as a regular contributor to CraftBeer.com.

Follow Ashley on Twitter @TheBeerWench & @BeerMixology

Chris Eldridge

Chris an Independent Video Producer, Editor, and Cinematographer for corporate, television, and marketing-oriented clients, with a persistent, detail-oriented work ethic. He studied Cinematography at San Francisco State University, working as a projectionist at movie theaters in San Jose & San Francisco. Out of school, Chris began working in Television and shooting feature films with friends, one of which saw theatrical distribution in the US & India.

Chris currently produces content for the EMS industry, as well as several wine, beer, arts, and entertainment pieces for his personal project, CineVine.com.

Follow Chris on Twitter @thedridge & @CineVine

I recently partnered with two of my talented and forward thinking friends, Jerry James Stone and Chris Eldridge, to launch a beer mixology pilot project (you can read more about the team below). Our ultimate goal is to develop one of the most, if not the most viral beverage-themed video series on the Internet (move aside Wine Library TV!).

I am very excited and honored to announce that the second recipe and video in the series made its official debut on Bay Area Bites — KQED’s food blog. Perfect for summer, this refreshingly tart and slightly sweet cocktail is made featuring ingredients found in the SF Bay Area. Trumer Pilsner, fresh black and blueberries and St. George Spirits Breaking & Entering Bourbon blissfully meet in cocktail that I coined Liquid Pie. The bourbon provides subtle flavors of vanilla and caramel while the Pilsner adds some crust-like notes to the mix. And naturally, the fresh muddled berries and agave nectar add the the desired pie filling that makes the unique beer cocktail really pop!

Instead of posting the recipe and the video on my blog, I’m going to force you to visit the KQED blog post so that you can help support our project by liking it on Facebook and retweeting the link on Twitter. Just think of the possibilities if this project takes off! Thanks, in advance, for all your support.

And here is a little teaster for the road…

___________________________

About the Beer Mixology Team

Jerry James Stone

Jerry is a writer for Discovery Channel, and the producer and main recipe developer for TreeHugger’s Green Wine Guide, which features sustainable wineries and vegetarian wine pairings. He’s currently creating the official Philz Coffee cookbook for the Bay Area establishment which will feature recipes about cooking with coffee.

He has been a food judge alongside Michael Pollan and Alice Waters for the Good Food Awards and wrote the nightlife section for Fodor’s 2013 San Francisco guide book. His writings can be found in MAKE magazine, The Atlantic and Digg.com.

Follow Jerry on Twitter @JerryJamesStone

Ashley V Routson

Known to most as The Beer Wench, Ashley is a self-proclaimed craft beer evangelist & social media maven on a mission to advance the craft beer industry through education, inspiration and advocacy. She is currently the “Director of Awesomeness” at Bison Brewing in Berkeley, CA — where her responsibilities include everything from marketing, sales, PR, social media & events.

Ashley is also a freelance consultant and professional speaker on the subjects of social media, beer mixology, food & beverage pairings. She is the founder of DrinkWithTheWench.com & BeerMixology.com as well as a regular contributor to CraftBeer.com.

Follow Ashley on Twitter @TheBeerWench & @BeerMixology

Chris Eldridge

Chris an Independent Video Producer, Editor, and Cinematographer for corporate, television, and marketing-oriented clients, with a persistent, detail-oriented work ethic. He studied Cinematography at San Francisco State University, working as a projectionist at movie theaters in San Jose & San Francisco. Out of school, Chris began working in Television and shooting feature films with friends, one of which saw theatrical distribution in the US & India.

Chris currently produces content for the EMS industry, as well as several wine, beer, arts, and entertainment pieces for his personal project, CineVine.com.

Follow Chris on Twitter @thedridge & @CineVine

Wendy and Don have been importing some of the best specialty Belgian and Northern France beers in the world, Dupont being the most notable, for over 30 years. They are also the founders of Brewery Ommegang and established experts in food & beer pairing. Their involvement in Tales of the Cocktail® this year is a huge step for craft beer and for the beer cocktail movement.

For those unfamiliar with Tales of the Cocktail®, it is the world’s largest cocktail festival and by far the best event on planet earth for both spirits industry professionals and cocktail enthusiasts alike. For five days straight, the most respected minds in mixology converge in the city of New Orleans for a seemingly endless stream of cocktails, cuisine and culture. Anyone who is anyone is there, and the parties are beyond epic. And I would know, I’ve been.

In addition to being the biggest cocktail party in the world, Tales boasts an event schedule of seminars, dinners, competitions and tasting rooms where brands showcase their latest products. This year, Tales is featuring a seminar on a topic near and dear to my heart…. beer cocktails!

Sadly, I pitched a beer mixology panel with some of my friends and our panel was rejected. However, as an advocate of the beer cocktail movement, I am just happy that the topic was selected, regardless of who was selected to present it. This is just continued proof that beer mixology has clout and relevance in the cocktail community — yay! Next step? Convert the craft beer community!

Unfortunately, I will not be attending this year’s Tales of the Cocktail®, although I would probably give up an unborn child or two to get there. If anyone reading this gets to attend the BEERTAILS panel, I expect a full report on my desk the next day! Or at least a little insight into the action.

______________________________

About the BEERTAILS Seminar

Fasten your seatbelts Ladies & Gentlemen, it’s gonna be a bubbly ride. Beer is the most chemically complex alcoholic beverage in the world and top mixologists around the globe are discovering not only the flavor complexity it adds to a cocktail, but also the magic of its effervescence with elevating aromas and the unique texture it adds to a cocktail. You will ‘get your hands dirty’ and your tastebuds buzzing during this exciting 90 minute ride.

A properly made beertail starts with an exceptionally balanced cocktail onto which an appropriate beer is floated on top. The brew not only pulls the aroma of the cocktail beneath ‘up’ with its effervescence, but also compliments and contrasts with the cocktail to create a unique ‘beertail’. The lucky drinker tastes the beer with the first few sips, but with the subtle aroma of the cocktail. Then the middle of the drink is the beer and cocktail together on the palate. Because the beer floats, the final tastes are the cocktail on its own.

Our beer sponsor Vanberg and DeWulf for 30 years has been the leading importer of world class beers from Mecca..oops, Belgium. Aren’t they the same place? Through this tasting lead by some of the most forward thinking minds and palates in the beverage world, you will enjoy 20 unique flavor experiences. With Four Beertails, you will taste the cocktail on its own, then the beer on its own, then the beer floating on the cocktail with the cocktail’s aroma coming thru the head, then the cocktail and beer together and finally the cocktail at the bottom with just a hint of the beer’s malt, but sans bubbles.

To compliment Vanberg & DeWulf’s world-class beers, the base spirits for this experience will be HUM Botanical Spirit, Sombra Mezcal, El Dorado 15 Year Demerara Rum and Labrot & Graham Woodford Reserve Bourbon. “”At BEERTAILS, we treat you right””.

As cocktails hit their renaissance and craft beers hit an all time high, Tales of the Cocktail’s 10th Anniversary is the perfect forum for the movers and shakers in the cocktail world to taste and hear first-hand the ‘next big thing’ in the world-wide cocktail movement.

Here’s a quick sneak peak into what is in store by panel moderator Adam Seger CCP:

I recently partnered with two of my talented and forward thinking friends, Jerry James Stone and Chris Eldridge, to launch a beer mixology pilot project (you can read more about the team below). Our ultimate goal is to develop one of the most, if not the most viral beverage-themed video series on the Internet (move aside Wine Library TV!).

The first recipe and video in the series, “Roasted Apricot Margarita (Made with Beer)“, was posted on the Discovery Channel’s website this week. The unique recipe features a twist on the classic margarita with apricot preserves and American IPA (video features: Bison’s Organic IPA).

Instead of posting the recipe and the video on my blog, I’m going to force you to visit the Discovery Channel post so that you can help support our project by liking it on Facebook and retweeting the link on Twitter. Just think of the possibilities if this project takes off! Thanks, in advance, for all your support.

And here is a little teaster for the road…

___________________________

About the Beer Mixology Team

Jerry James Stone

Jerry is a writer for Discovery Channel, and the producer and main recipe developer for TreeHugger’s Green Wine Guide, which features sustainable wineries and vegetarian wine pairings. He’s currently creating the official Philz Coffee cookbook for the Bay Area establishment which will feature recipes about cooking with coffee.

He has been a food judge alongside Michael Pollan and Alice Waters for the Good Food Awards and wrote the nightlife section for Fodor’s 2013 San Francisco guide book. His writings can be found in MAKE magazine, The Atlantic and Digg.com.

Follow Jerry on Twitter @JerryJamesStone

Ashley V Routson

Known to most as The Beer Wench, Ashley is a self-proclaimed craft beer evangelist & social media maven on a mission to advance the craft beer industry through education, inspiration and advocacy. She is currently the “Director of Awesomeness” at Bison Brewing in Berkeley, CA  — where her responsibilities include everything from marketing, sales, PR, social media & events.

Ashley is also a freelance consultant and professional speaker on the subjects of social media, beer mixology, food & beverage pairings. She is the founder of DrinkWithTheWench.com & BeerMixology.com as well as a regular contributor to CraftBeer.com.

Follow Ashley on Twitter @TheBeerWench & @BeerMixology

Chris Eldridge

Chris an Independent Video Producer, Editor, and Cinematographer for corporate, television, and marketing-oriented clients, with a persistent, detail-oriented work ethic. He studied Cinematography at San Francisco State University, working as a projectionist at movie theaters in San Jose & San Francisco. Out of school, Chris began working in Television and shooting feature films with friends, one of which saw theatrical distribution in the US & India.

Chris currently produces content for the EMS industry, as well as several wine, beer, arts, and entertainment pieces for his personal project, CineVine.com.

Follow Chris on Twitter @thedridge & @CineVine

Today I would like to introduce to Todd Parker, one of the tallest, funniest, most talented and passionate brewers that I’ve ever had the pleasure of sharing beers with. Todd’s Apple Streudel Tripel is seriously one of the best beers I’ve ever had in my life (hint hint). I seriously love this man, and you will to after you meet him!

Inside the Mash Tun: Todd Parker

Head Brewer ( technically I could be called Brewmaster also, but out of deference to friends who have real German Brewmaster credentials, I do not use it), Copper Canyon Brewery

Southfield, MI (just a few miles Northwest of Detroit)

Twitter handle: @Beertodd

How did you get into the craft beer industry?

While a grad student at CSUF, I had gotten to know the brewers at BJ’s Brewhouse in Brea, and they had gotten to know me and my homebrews. After I finished my degree, the Head Brewer there asked me what I was doing, I replied “just looking for a job”, his response was “well, why don’t you work for us in the meantime.” I’ve been in the industry since.

How long have you been brewing at Copper Canyon?

4 ½ years

Out of all the beers you have brewed, what is your all-time favorite?

That’s tough, like asking a parent what their favorite child is. I have had some hits and a few misses here and there. My RyePA and Apple Streudel Tripel are two of my favorites, however, probably one of my most successful beers is my Summerzest, which is a beer I have to make all summer. It is a modified Wit made with orange peel, lemongrass, ginger, and honey. I am very proud of a beer that I just made called Faux Bruin. It had been a project ruminating in my brain for several years. It is my take on the Flanders Red/Brown styles of beers, except I made it without adding souring bacteria and wild yeast post boil. I used a sour mash technique to develop the acidity as well as by adding some Balsamic vinegar to the boil. I added some raspberries, strawberries, cherries, and cranberries to develop the fruitiness, and some vanilla and an oak spiral to add some of the characteristic background flavors. I fermented it with a Belgian yeast that develops a tartness in the beer. While I did not get the acidity characteristic with the style, I am happy with the results that I got and with future batches, I might let the sour mash go longer to build the acidity.

What is you favorite beer and food pairing?

Girl Scout Samoas with bourbon barrel stouts, esp. Founders KBS

What is the best part about working for Copper Canyon?

I am allowed the freedom to be as creative as I want, which is a nice feature. I can brew a Saison with 12 different flowers, or a Stout with chocolate, or an 8% Marzen.

If you were a style of beer, what would you be and why?

Sometimes I’m an IPA fermented with Brett., sour and bitter. Other times, I’m a Scotch Ale, a big sweet thing, chock full of fun. In general though, I see myself as a Belgian Strong Ale, a non-traditional beer, with a little spice and a heck of a kick.

Outside of craft beer, what are some of your other hobbies and interests?

I have a stinker of a dog called Flipper, who can be a handful, much of which is my fault. He has diabetes now, so that means daily insulin shots and consistent feeding times. I enjoy playing soccer when I can as well as BBQing meat.

And lastly, what does craft beer mean to you?

Craft Beer means Passion, it is the embodiment of that Brewers passion to create something beautiful. It isn’t a product, it is art. It isn’t the “be all, end all” that pays the bills, it is why I do what I do, why I exist. It is not designed to be inoffensive to the masses, it is designed to be good.

DVD bonus features:

Beervangelism efforts: member of the MBAA, Michigan Brewers Guild (on Marketing Committee), monthly Beerposiums, official mascot of the Detroit Draft Divas womens group, and contributor to the Beertoddcasts with the Brew Bubbas podcasts (Brewbubbas.com).

Have you ever experimented with Beer cocktails, if so, what was your favorite concoction?

Yes, Beer Cocktails are the natural progression from Bourbon Barrel beers, Maple beers, and Chardonnay Barrel beers. It is trying to enhance an already good product with some different flavors. It is just evolution, expanding the palette of colors for the mixologist to use. Personally, I have played with a few, adding a splash of Tequila to my Apple Streudel Tripel works very well, and I do not know why. My favorite though is a Summermaker, which is a shot of Whiskey in a pint of Summerzest, the Summerzest acting like sour mix, for a very tasty Whiskey Sour.

East Bay, South Bay, North Bay — San Francisco isn’t the only one getting the action during beer week. So how does one go about choosing which events to go to and which events to pass on?

Being an employee of a Bay Area brewery and a resident with quite the party-girl reputation, many people have been approaching me for advice. What are the hottest, can’t-miss events? And where will The Wench be? (Duh., I’ll be at the hottest, can’t-miss events!)

There are so many great events this year and, whereas I would love to attend every single event on the list, it is physically impossible for me to do so. Here is, however, the list of places that you can most definitely find me during SF Beer Week.

Friday, February 10th

Opening Celebration
Where: Concourse Exhibition Center, San Francisco
Time: 6-10pm
Admission: $55

Sunday, February 12th

The Unbirthday Beer Cocktail Party
Where: Revival Bar & Kitchen, downtown Berkeley
Time: 2-4pm
Admission: $30 for 3 beer cocktails & light tea party fare
Eventbrite: http://beermixology.com/eventbrite
Summary: This is your chance to experience beer mixology in a most unique setting. The Unbirthday Beer Cocktail Party will feature three unique concoctions crafted using St. George Spirits and Bison Organic Beers. Don’t be late for this very important date!

Monday, February 13th

Brews & Booze Threesome
Where: Thirsty Bear Brewery, San Francisco
Time: 6-8pm
Admission: $25 for 4 beer cocktails & light snacks
Eventbrite: http://www.eventbrite.com/event/2843959359
Summary: A sexy cocktail event for consenting adults. Taste a menage-e-tois of local artisanal companies: Bison Brewing, ThirstyBear, & St. George Spirits. Straight spirits and beer tasting also included in price of admission. Additional cocktails available for purchase a la carte.

Wednesday, February 15th

The Three Ring Circus
Where: Elks Lodge No. 3, San Francisco
Time: 6-10pm
Cost: $120
Tickets: threeringcircus.eventbrite.com
Summary: A Brewer’s Dinner and Sideshow Presented by Sean Z. Paxton featuring Speakeasy, Ninkasi, and Shmaltz

Thursday, February 16th

East Bay Brew Fest
Where: Pyramid Ale House, Berkeley
Time: 5-9pm
Admission: $20
Eventbrite: http://www.eastbaybrewfest.eventbrite.com
Summary: Celebrate San Francisco Beer Week East Bay-style by sipping unlimited samples from the best breweries on the east side of the bridge.

Friday, February 17th

Meet the Brewer with Tyler King of The Bruery
Where: Beer Revolution, Oakland
Time: 5-10pm

An Evening with Firestone Walker Brewing Company
Where: The Trappist, Oakland
Time: 6-10pm

(I will be running up and down the street, back and forth between these two events!!)

Saturday, February 18th

Organic Orgy
Where: Thirsty Bear, San Francisco
Time: 4-7pm
Admission: $35
Eventbrite: http://www.eventbrite.com/event/2762311147
Summary: An orgy of California organic beers from all of CA’s certified organic breweries with Bison, Butte Creek, Eel River, MataVeza, Napa Smith, Santa Cruz Mountain, Sierra Nevada (Estate Ale), ThirstyBear, Ukiah, Uncommon Brewers. Tray passed appetizers from local organic farms.

Sunday, February 19th

Celebrator 24th Anniversary Bash
Where: Trumer Brewery, Berkeley
Time: 4-8pm
Admission: $50 in advance, $70 at the door
Tickets: http://celebrator.com/anniversary/2012/

Naturally, this list is not the end all be all, and I will most likely make random appearances at several other events during the week. If you are in town and want to join me in my adventures, do not hesitate to shoot me an email: routson@gmail.com or a tweet at me: @thebeerwench! Cheers!

The Unbirthday Beer Cocktail Party

An SF Beer Week invitation even the Queen of Hearts can’t resist

On February 12th, you are invited to enter a world where time is backwards, nothing is what it seems, and everything is what it isn’t. As a part of the SF Beer Week festivities, Bison Brewing & St. George Spirits are transforming local farm-to-table restaurant, Revival Bar & Kitchen, into a Wonderland of nonsense to throw a Mad Hatter-themed party of epic proportions.

This is your chance to explore the world of beer mixology in a most unique setting. The Unbirthday Beer Cocktail Party will feature three boozy concoctions designed by Bison Brewing’s  Ashley Routson, and founder of BeerMixology.com, Revival’s head mixologist, Nat Harry and St. George’s very own “Vodka Vixen,” Andie Ferman. No worries, these mysterious tonics will not cause you to grow or shrink.

Don’t be late, for this very important date. Tea time starts promptly at 2pm and ends at 4pm. Price of admission includes three beer cocktail tickets, an array of elegant appetizers, and a raffle ticket for swag. The first 25 ticket buyers get early access to a VIP hour, featuring a tasting of organic brews and straight spirits led by the Bison and St. George crew.

Costumes, while optional, are encouraged! And sorry Alice, this tea party is for adults only, 21 & over.

Event Details
What: The Unbirthday Beer Cocktail Party
Where: Revival Bar & Kitchen (downtown Berkeley)
*** 1 block from downtown Berkeley BART station
When: February 12th, 2-4pm
*** First 25 tickets purchased get early access to VIP hour, 1-2pm
Cost: $30 online, $35 at the door.
Eventbrite: http://beermixology.eventbrite.com

de·vi·a·tion [dee-vee-ey-shuhn]

noun
1. the act of deviating.
2. departure from a standard or norm.

Synonyms: abnormality, anomalism, anomaly, atypicalness, bizarreness, eccentricity, exception, extraordinariness, oddity, peculiarity, strangeness, uncommonness, unnaturalness, unusualness, weirdness

Antonyms: conformity, sameness, straightforwardness, uniformity

Photo Source: TheLeanMachine.Com

“Without deviation from the norm, progress is not possible.” – Frank Zappa

If there is any industry defined by its deviation from the norm, it is craft beer.

Just a few decades ago, the craft beer industry didn’t even exist. Now, it is one of the fastest growing segments in the alcohol category. The foundation, the reason for its evolution and rapid growth has been, and continues to be, innovation.

Innovation, a form of deviance, is rarely accepted without criticism, rejection and fear. After all, innovation equals change. And change, more often than not, causes fear.

Oh, fear.

Quite possibly the largest obstacle to innovation and change, fear has the ability to cripple people. Fear is a powerful motivator of human behavior. It keeps us alive, but it also inhibits us from taking risks.

Call them what you want; innovators, deviants, rebels, change agents, trailblazers, trendsetters, etc. Whether it be positive or negative, these individuals are responsible for igniting and inspiring change, and overcoming conventional fear in the process.

Photo Source: Andrew Keir

“Innovation distinguishes between a leader and a follower.” – Steve Jobs

Without innovative leaders and trailblazers, the craft beer industry, as we know it, would cease to exist. If Ken Grossman didn’t push the boundaries of the pale ale recipe by using new locally grown, high alpha-acid, resiny and citrus hops — we wouldn’t have any of the American-style hoppy beers that we know and love today. If Vinnie Cilurzo, Stone Brewing Co. and other San Diego brewers didn’t push the boundaries on the IPA recipe, we wouldn’t have Double and Imperial IPAs. And the innovation doesn’t stop there.

Barrel-aging, blending beers, experimenting with wild yeast, turning pale styles dark, brewing with unconventional ingredients, brewing collaboration beers — all examples of innovation in the craft beer industry. Conservatives, purists and outsiders might be skeptical of these so called “bastardization” techniques. After all, who in their right mind would purposefully infect beer with bacteria and wild yeast? Who would purposefully oxidize beers in barrels? Why would anyone step outside the boundaries of the Reinheitsgebot and brew beers with crazy adjunct ingredients such as herbs, spices, and fruits? And why on earth would anyone want to “share the wealth” by collaborating with competitors?

The nature of an innovation is that it will arise at a fringe where it can afford to become prevalent enough to establish its usefulness without being overwhelmed by the inertia of the orthodox system. – Kevin Kelly

Beer Mixology: the art and science of crafting and mixing cocktails that use beer as an ingredient. A concept that has polarized the craft beer industry.

Some call beer mixology bastardization, arguing that mixing beer into cocktails degrades its integrity. After all, beer is already a perfectly crafted cocktail of hops, barley, yeast, and water. Why would anyone even want to destroy such a perfect balance, a product the brewer intended to be consumed as is, by integrating it into cocktail recipes?

So as both a craft beer evangelist and a brewer, why do I do it? Because, well, I can.

I am not, nor will ever call myself, the founder of the beer mixology movement. However, I am a student and an advocate of both craft beer and artisan spirits. And I consider myself to be one of the biggest supporters of beer mixology. But it doesn’t stop at support, oh no. My goal is to advance the beer cocktail movement through careful, well-executed education, inspiration and advocacy. Hence the development of BeerMixology.com — a collaborative website dedicated to the aforementioned goal.

To those beer purists that question me and reject the movement, I say “this isn’t about you.” Simple as that. This isn’t about you. Beer mixology is not about destroying beer. It is not an attempt to make beer better or to alter and change the quality and flavor of beer.

Au contrare, my critics, it is about improving the cocktail. It is the introduction of a new ingredient, one that is complex and flavorful, to the cocktail culture. In my opinion, beer mixology is an innovative way for the beer industry to cross-pollinate the spirits industry. It is a means for educating a new segment of the population about the intricacies of craft beer. Not to mention, beer has flavors and texture characteristics unmatched by any other ingredient used in cocktails.

But, let’s look at it from a marketing angle. At its most basic level, the target audience of the craft beer industry are individuals that can legally consume and choose to drink alcohol. That’s it. Anyone who can legally drink and choose to do so is within our target market.

Craft beer is probably the most under-appreciated and least understood beverage, in the spectrum of beverages. It is safe to assume that most imbibers are, typically, not drinking craft beer — especially, on a regular basis. In fact, many of them are drinking cocktails (heck, I don’t need to show you the numbers to tell you that liquor trumps all).

Enter the beer cocktail — the cross between a beer and a cocktail. A conversation piece. A delicious conversation piece, at that. A new and innovative way to introduce craft beer to a new segment of the alcohol consuming population.

Not to mention the artistry and science involved in crafting beer cocktails, which in itself demands an entirely different argument. Crafting a cocktail requires much more skill than most realize. To claim the title of Mixologist demands respect — akin to that of Executive Chef, Master Distiller or Brewmaster. Beer mixologists, like chefs, distillers and brewers, are dedicated to producing the most well-crafted, artisan products possible. In the scope of beer cocktails, brewers and distillers are the farmers — they produce high quality ingredients to serve as the base an inspiration for the chef, in this case the mixologist. This does not mean, however, that the spirits or the beers can not exist as perfect products on their own — oh no, my darlings. I would never say that.

Beer adds a completely new dimension, flavor profile and level of complexity to cocktails that never existed without them. It’s not about destroying beer. I prefer to think of it more as deconstructing beer to construct cocktails. In a constructive way, that is.

In closing, I ask all the critics, skeptics, haters, naysayers, etc. to think really really hard about why they are so quick to reject the concept of beer mixlology.  How many classically trained chefs, do you think, got their panties in a twist when molecular gastronomy first emerged? How many traditionalists scuffed at the idea of fusing classic cuisines together? French & Thai cuisine fusion?! Abomination!!! After all, some things, should never be changed — right?

Wrong.

The fact of the matter is that beer mioxlogy is not a fad. You can love it, hate it, or feel indifferent. But, be assured: this trend is not going to stop anytime soon. In fact, as more and more people become educated on the topic, it is only going to explode in popularity. I’m not forcing anyone to like it, all I am asking is that you see it for what it is, and not for what it isn’t. Like any innovation, you need to open your mind to fully understand it. Before you reject it completely, take a moment to learn more about it.

‘It is the mark of an educated mind to be able to entertain a thought without accepting it.’ – Aristotle

Sleep on it, and we’ll talk in the morning.

Cheers!