Avery Brewing 20th Anniversary BBQ

This year marks the 20th Anniversary of Avery Brewing in Boulder and to celebrate the momentous achievement is the annual barbecue at the brewery. Adam Avery is also dipping into his stash for this anniversary with rare Avery beers.

The date is August 4, 12noon to 5pm and the location is the Avery parking lot and the taproom. The $40 admission fee includes all you can eat pig roast and sides, local music, and a chance to taste 6  outstanding beers. Proceeds are going to Brit Antrim, fellow brewer who suffered a spinal cord injury. Since this is an event for charity, there will be no special discounts for designated drivers or children.

The 80-beer line up include;

Rumpkin, a dark rum barrel-aged for 6 months which can vary from 15-18% ABV.

Ten Anniversay Ale, a double IPA that's the predecessor of the Maharaja and it's 10% ABV.

Twelve is a Saison Ale, II couldn't find the alcohol content.

Thirteen is one of my favorites, it's a Weizen Dopplebock Ale that is 9.50% ABV.

Fifteen Anniversay Ale, a Belgian Ale that's pretty tame at 7.68% ABV.

Dihos Dactylion is a barrel-aged sour ale that's a 10.3% ABV.

Bad Apple which can only be found in the taproom is a barrel-aged sour with Granny Smiths and it's a refreshing 6% ABV.

Odio Equum, is an American Wild Ale and as was Dihos Dactylion is part of the barrel-aged series.

And of course they"ll have plenty of their flagship beers on hand like, Ellie's Brown Ale, IPA, and Out of Bounds Stout.

This is just a small sample of the beers that will be at the Avery 20th Anniversary BBQ.  There will be no 

tickets sold at the door so buy them now.

At this time there are still tickets to be had at www.averyanniversay.eventbrite.com

Bad Apple Ale

Oskar Blues Taproom, the Tasty Weasel, Monday Open Mic

Happen to forget my credit card at the Tasty Weasel over the weekend, so off we went on Monday to retrieve  it.  There was a special beer to be ordered that day, a Chardonnay barrel-aged G'Knight that was delicious. I never order G'Knight because of the hoppiness but the Chardonnay barrels smoothed it out and added a oak flavor.

It just happen that it was open mic night and I must admit that the takers sounded good especially head brewer Dave Chichura who was on electric acoustic guitar and sang two songs. It wasn't very crowded at the taproom so it was quite pleasant drinking excellent beer and listening to fairly good music.

Backcountry Pizza and Tap House

Came in for New Belgium Grand Cru but got the Imperial Coffee Chocolate Stout. What a wonderful mix up, it is so smooth with that chocolate coffee tones and at 9%, it is dangerous! Vanessa, barmaid is behind the bar today.

Avery Brewing's Bad Apple

I'm Avery Brewing picking up tickets for the 20th Anniversary Party on Aug 4th and have to have a beer while I'm here.
I heard about the Bad Apple but never was at the brewery when it's been on tap, well now I have my chance.
Bad Apple is Karma that was
aged in neutral oak barrels for 12 months then Granny Smith apples were added and aged in barrels for the last 6 months.
Quite tart with that Granny Smith that is refreshing and at 6.0% ABV, a good summer ale.

Gravity Brewing in Louisville CO

Saturday night at Gravity is crowded but we happened upon two seats at the bar. We're facing the brew house with our beers, barrel-aged Belgian Blonde at 8.0% and Orange Blossom Saison is very refreshing at 6.8%.
Most of the patrons with their kids are coming in from the rain as it's not usually this busy at this hour.

J Wells Brewing

Here we are at J Wells Brewing, a nano brewery in Boulder. I enjoy dark beers while Larry likes anything imperial. I'm drinking a chocolate milk stout which is 5.5% and Larry's enjoying the Hop Haze that comes in at 8.5%. The Hop Haze is an Imperial IPA.
J Wells is on their 6 months of opening and is a local favorite but with brewing on a 1.5 barrel system, the beer never stale.

BRU Brewing in Boulder

There seems to be no shortage of new breweries popping up all over Colorado, we recently visited a new one in Boulder, BRU Hand Built Ales.  It is just three weeks old and it's a hit with the locals.  The place was full when we were there with 2 spaces left at the bar.

The head brewer or brewer chef is Ian Clark who spent 14 years as an executive chef in major restaurants, Centro Latin Kitchen and Jax Fish House in Boulder.  He was a home brewer who became passionate about beer that he decided to open his own brewery.

The brewhouse is one of the first thing you notice as
you enter BRU.

BRU isn't just a brewery but a restaurant with an upscaled pub food menu.  At the time we ordered a bread appetizer that was delicious, made me want to order another.  The beer was surprisingly good for a new brewery and is naturally carbonated.  I have noticed that most breweries take awhile to get the recipes correct for a larger brewing system.

As you can see, the restaurant is very spacious.

We ordered a taster set of five beers, a Quad Ale that is 10.7%ABV, a Barleywine is 9.86% ABV,  a Red IPA is 6.8% ABV,  the Obitus Brown Ale is 7.6% ABV  and the Saison is 6.9% ABV. My husband enjoyed the Quad and the Barleywine but I liked the brown and the Saison. We will definitely come back and try the rest of their lineup.

BRU Hand built Ales

5290 Arapahoe Unit 1

Boulder, CO

(720) 638-5193