You’ve drunk beer. Maybe you’ve made bread out of it, or even cooked up some beer-battered onion rings. Now the Ritz-Carlton is offering a higher-brow — and way more expensive — way to get your hops on: a full-body spa treatment. The Mile High Malt Scrub and Microbrew Massage, part…
Pumpkin beers are an acquired taste. Some people love them, others hate them. Most drinkers can only tolerate a few. But there is an amazing array of pumpkin beers on the market, from the subtle to the spicy to the completely over-the-top…
Over the last few months, I went from the worst shape of my life to the best while continuing to eat like a food critic. Don’t punch me in the face; instead, read how I did it in part two of this new series: I am not a dieter. Or,…
Happy Place: Interstate Kitchen & Bar, 901 West Tenth Avenue, 720-379-8829. The Hours: Daily from 4 to 6 p.m. and midnight to 1:30 a.m. The Deals: $2-$3 can and draft beer specials; $3 whiskey shooters; $4 whiskey cocktails and wines by the glass; $1-$4 small plates. Were we happy? Flip…
Unlike most breweries, Denver Beer Co doesn’t have any year-round staples, and owners Charlie Berger and Patrick Crawford like it that way. In fact, when they opened on August 12, Berger said he wanted the brewery’s tap list to be compared with those at the city’s chef-driven restaurants, full of…
Apart from rosé, is there any wine more universally misunderstood and underappreciated than riesling? There simply aren’t enough column inches allotted us to spout off the multitude of reasons this varietal is one of only three whites worthy of being classified as a “noble” grape, but its year-round drinkability, epic…
Oregon’s Deschutes Brewing is blitzing Denver this week as part of an eleven-city tour that promotes such staples as Mirror Pond Pale Ale, Inversion IPA and Black Butte Porter, as well as seasonal specialties like Jubelale, Hop Trip and the Abyss. The Deschutes reps started last Saturday with the annual…
More than 175 years ago, Jean-Baptiste Combier, a French confectioner, and his wife were making liqueurs to inject into chocolates when they began getting requests from local residents to sell the liqueurs straight. So they began bottling an orange liqueur that was, really, the world’s first triple sec. “The distillery…
James and Tina Pachorek, who own the Cheeky Monk Belgian Beer Cafe, have quietly bitten their lips over the past two years as they watched new breweries, one after another, open in Denver. Now the couple plans to jump in themselves by taking over the space next door to their…
Over the last few months, I went from the worst shape of my life to the best while continuing to eat like a food critic. Don’t punch me in the face; instead, read how I did it in this new series. It’s my job to eat out four times a…
Happy Place: EDGE Restaurant and Bar, 1111 14th Street, 303-389-3343. The Hours: Daily from 5 to 7:30 p.m. The Deals: $3 draft beers; $5 domestic bottles, wines by the glass, and well drinks; $5-8 appetizers. Were we happy? Flip the page to find out…
Last Friday night, at a pop-up speakeasy on the rooftop of Ghost Plate & Tap, Denver wine lovers had their first opportunity to sample the latest cool-kid offering from the Infinite Monkey Theorem: Monkey Shine, the winery’s brand-spanking-new keg wine. IMT certainly isn’t the first to join the burgeoning wine-on-tap…
One of the biggest bummers about the Great American Beer Festival being over is that it can be hard to find — and drink — the medal winners: Some were one-off brews that are no longer available. Others are on-draft-only options in towns a couple of hours away. Luckily, a…
So, who’s the best local startender (okay, bartender) on Twitter? The annual Denver Web Awards are right around the corner, on Wednesday, November 16, at Casselman’s, where we’ll honor this year’s creative, funny, tech-and-social savvy people of the restaurant and bar world. And, yes, we will get someone a lot…
Earlier this year, Michael Olsen tried to open another version of Hush, the nightclub he used to have in the Larimer Square spot now occupied by Wicked Garden, but Cherry Creek residents lined up in opposition to his plans to put a club in the basement of 250 Steele Street…
When the Kitchen [Next Door] opened in Boulder earlier this year, it didn’t have a single bottle of wine on the beverage list. Instead, the restaurant installed a keg system from which it pours three whites and five reds. Frasca Food & Wine’s Bobby Stuckey and Lachlan MacKinnon-Patterson pursued a…
Happy Place: Highland Pacific Restaurant and Oyster Bar, 3934 West 32nd Avenue, 303-477-6644. The Hours: Monday through Saturday from 5 to 6:30 p.m. The Deals: $3 Bud Light drafts, well cocktails and wines by the glass; $1 oysters; $3-$11 appetizers. Were we happy? Flip the page to find out…
In a presentation before a group of journalists in town for the Great American Beer Festival last Friday, Tony Simmons, the owner of Pagosa Springs Brewing Company, pointed out that brewpubs often get short shrift. Since most don’t package their beers in bottles and cans, beer writers — and sometimes…
The announcements highlighting Colorado’s big wins at the Great American Beer Festival have been coming fast and furious from local breweries since the three-day event ended on Saturday. But nothing was as entertaining as the correction/clarification issued by Oskar Blues concerning its three-medal performance. Here is the correction, sent by…
Stranahan’s Colorado Whiskey has asked the Colorado brewers who buy its sought-after barrels for the purposes of aging certain beers to stop using its name on their labels, and the distillery, which was bought out by New Jersey’s Proximo Spirits late last year, will no longer sell any of its…
It’s finally October, and our crisp, cooler weather serves as a harbinger of harvest season. This time of year also has our mouths watering for fall’s more luxurious, soul-satisfying menus. And you know what that means, right? Richer food calls for wines that can step up to the challenge. If…
Master Sommelier Brett Zimmerman, who took over at the Boulder Wine Merchant just over a year ago, was recently consulting on a customer’s cellar when a conundrum led to a new activity. “The client said, ‘I want to reload with a bunch of Burgundy, but I don’t get a chance…
