Last Monday, I received an e-mail from Steve Kurowski, the marketing manager for the Colorado Brewers Guild, who first mentioned that he reads my Examiner reviews and then asked if I, as a beer blogger, would like to attend the inaugural Colorado Beer Tour in which Colorado breweries team-up with the chefs of Bridgewater Grill—located in The Golden Hotel—and pair gourmet dishes with the appropriate beer. The event is to become a monthly occurrence with a different brewery represented each time. Steve was wondering if I could, via my various web-based writing outlets, muster up as much public interest as possible. So, the Guild knows about my writing and wants to utilize my skills to promote their events? Forget this modesty crap; I’m a badass and my blog is better than your blog.
Nicole and I arrived at The Golden Hotel, made our way to the Bridgewater lounge where we met Steve, Jeremy Friedman—the hotel’s director of food and beverage, and Adrienne Rinaldi who you may know as the Beer Snob Chick.
We schmoozed around a bit, talked about the upcoming Beer Bloggers Conference in Indianapolis (still debating if I’ll go), and eventually found our way to the appetizer table. February’s brewery of the month was Golden City Brewery so we were greeted with Legendary Red Ale paired with corn beef and cabbage rolls on a whole grain bun with mustard and pickled onions along with BBQ shrimp and Andouille sausage skewers. I think the reason this beer and these apps were combined is because Legendary is an altbier (or a German amber brewed with Munich malts and German hops) while the pickled onions tasted like sauerkraut and the mustard reminded me of giant, soft pretzels so, when all’s combined, it’s like Oktoberfest in your mouth. I’m not sure how the skewers fit into this ensemble; I guess they were just there because they tasted good.
|Legendary Red with roll and skewer|
Our first course was Mad Molly's Brown Ale with five onion soup made with a gallon of Mad Molly mixed in. This was a hearty spread; the thick, bready, cheesy goodness of the soup complemented the velvety mouthfeel of Mad Molly effectively filling my gut in a matter of sips. The rustic nature of both the beer and the soup made me feel like a frontiersman hunkered down for a winter storm.
|Mad Molly with soup|
|Evolution with short ribs|
|Lookout Stout with cookie and cheesecake|
Great work, everybody (i.e. Colorado Brewers Guild, Bridgewater, and Golden City). It was a delicious and informative occasion and I have faith that there will be many more Colorado Beer Tours in the future. As a matter of fact, the next one is on March 7th. Reserve your spot now; you will not regret it.
When Chris told me about the dinner, I was expecting small plates: food samples and some taster-sized glasses of beer. When we walked into the Bridgewater Grill there was a table set up with about 25 seats. I didn’t realize that was for the Brewers Guild dinner until we had already sampled the appetizers and critiqued the first beer. As the dinner began, Chris and I found ourselves sitting next to the owner, general manager, and one of the chefs of Willow Creek, a restaurant in Evergreen. We will have to plan a dinner there in the summer so that we can sit on the patio that overlooks the lake.
The oatmeal cookie, Breckenridge Bourbon ice cream and dark cherry cheesecake were served with the Lookout Stout. Of the four beers that were showcased, this was my favorite. It was a perfect match with the dessert on a cold, wintery night. I am tempted to pick up a bottle to enjoy by the fireplace. My favorite part of the dessert was the bourbon ice cream made with bourbon from the Breckenridge Distillery in Breckenridge. This is something that I want to try to make. Just like Chris, who enjoys making creative beers, I enjoy experimenting with ice cream. I found a recipe, now I just need to buy some Breckenridge Bourbon and support Colorado’s economy.