About- Kristin Hubbard
One of the best aspects of a bottle share is bountiful sampling of new flavors, sharing reviews and basking in memories with friends, while also drinking an insane amount of delicious beers leading to that rewarding, almost necessary hangover the next morning.
Another bonus, especially if you host such an event, is the left over bottles that didn’t get to be enjoyed.
ABV: 10 fidy-ish
Brewery jobs are tough. I’ve been working at Oskar Blues for almost six months now and it is by far the most intense physical job I’ve ever had. Ten-hour shifts, hauling hoses, and dealing with things under …
In my excursion to Barcelona over the last few days I discovered a few pleasant suprises. First, there’s a ton of unexpected, enticing beer to be had in loads of breweries, restaurants and pubs. Second, with all the local beers I grew fond of, Barcelona leans toward a lower ABV, more subtle and balanced beer rather than an aggressive beast that makes one not want another pint. It’s about the drinkability and the complexity used in a way that’s not masking flaws with more hops or booze or fruits or doughnuts, but accentuating the elements of the four main ingredients.
Summer time is here, and aside from the scorching heat and long anticipated summer nights, I sometimes crave a darker style beer to balance the light lagers and pale ales that have come to be the norm. On this particular day I was in the mood for a beer I’ve had my eye on for awhile, the Rigor Mortis from Dieu du Ciel out of Canada. One thing I know is that everything I’ve had from this brewery rocks my socks, and I couldn’t help but be drawn toward their Abbey-style brown ale.
In light of unexpected run-ins with old friends I found myself in an unplanned beer drinking session midday on a gloomy weathered Monday. Beer has the ability to turn those daunting beginning of the week blues into a boogie session that makes one wonder, why can’t I always start my week like this?
There’s nothing like getting two days off work in a row. With this heaven-sent rarity I find that one has more of a chance to actually take a step back and relax, while also having time to be productive and catch up with reality if needed. My two day weekend was complimented with the oh-so-pleasant tartness of Paradox’s Pepitas Grande paired with my legs propped up on my lazy boy listening to The Growlers.
ABV – 6% “The times they are a-changing”. When faced with extreme change, one can react in in various ways, I find that the best way for me to take it all in is by enjoying a nice beer and …
There truly is something special about drinking a beer that’s not available in your home town. Granted, Colorado has a wide array of world class breweries and spirits, there is something nostalgic about Terrapin.
I’ve been sitting …
Photo provided by www.betterbeerblog.com
A day off generally revolves around weighing being productive or the more common form of procrastination. Luckily on my day off I was able to look forward to finally trying my Petrus Oud Bruin …
ABV – 9.30%
Perennial Artisan Ales
Oh fruit beers. Whether it be over sweetened shandys or adding an orange Blue Moon, for a while fruit and beer combos got a pretty bad rap. But no longer are we in that …
ABV – 7.5%
Tis the season for family and friends, spending too much money and celebrating it all being over with a tasty treat to yourself. This year I chose the Emelisse Brewerij Creme Brûlée Stout out of the Netherlands. On …
Stillwater Artisanal Ales and The Brewer’s Art’s Debutante
ABV – 6.40%
The abrupt transition from summer to fall usually brings an uncertainty to the style of a beer one craves. To drink a clean refreshing lager or to drink a warm malty brown ale or Oktoberfest? The debates conclusion seemed obvious when I considered the refreshing spicy cleanness of the Debutante Saison created by Stillwater Artisanal Ales in collaboration with the Brewers Art.
Working at a beer store I find the most common style people are insatiably curious about is the sour beer category. There are a few different ways to make a sour beer. The most common methods include using wild yeast strains like brettanomyces or adding certain types of bacteria into the brew – saccharomyces, pediococcus, and lactobacillus being the most common. I’ve done my best to include an ecclectic mixture that showcases a little taste of each in my Ultimate 6er – An Intro to Sour Beer.
This taproom only treat was one warming experience. Avery blends the rich dark maltiness of a wee heavy with peated malt and to top it off, adds smoked chili peppers. From beginning to finish I got a ton …
ABV – 10.2%
The song “Minotaur” by Thee Oh Sees epitomizes the swirly sway motion of the booze bomb known as Great Divide 19th Anniversary Ale. A roasty molasses nose gives way to an almost dark rum booziness while the sweet birch syrup is complimented with a dry woody finish.
Dogfish Head – Immort Ale
With a smoked peaty richness and a subtle sweet maple finish Immort Ale is bound to warm even the coldest of hearts in such chilly weather. Light carbonation and a roasty mouthfeel pairs …