New Belgium Pairing Dinner

Last week I received a generous invite from owner Jeff at The Laboratory to join them for their first ever beer pairing dinner with New Belgium. Beer and food pairing? Of course I said yes! I’ve been dying to try out The Laboratory since before they opened and this was the perfect excuse to get a head start on my first day off in over 60 days. I feel like I’d earned it.
AM2 The menu looked absolutely divine and I couldn’t wait to try everything and see how differently pairings are done in Colorado since my last one was one that I actually hosted in Studio City.
AM I walked into the spacious restaurant which is located in a walk-in basement-style space decorated with beakers, science experimental displays and glass garage doors.
AM1 After securing my seat at a table (allll byyyy myyyyseeeeelf) I was immediately greeted by the owners Angela, Dave and Jeff. We chatted for a bit about the concept of The Laboratory as well as the build out, and then I ordered a sample of the New Belgium Garage Series they had on tap.
AM3 LOVE the little beakers they served the beer in!
AM4 Chef Don Braddy and New Belgium brewer Tamar Banner introduced the food and the beer and explained exactly why each pairing was created and what to look for with each bite and sip. The first course was a mixture of appetizers – Vegetable ceviche served in a cucumber shell, fresh mozzarella, heirloom tomatoes and basil drizzled with balsamic vinegar on a soft slice of baguette, buffalo sausage and peach compote with spicy red peppers on a soft slice of baguette and oysters on the half shell drizzled with Sriracha, all paired with Blue Paddle Pilsner. This was the second oyster I’ve ever eaten and while I was landlocked in Colorado and slightly fearful of eating seafood so far inland, it was absolutely fresh and sweet with a hint of ocean water and zip of spice. The Czech-style Pilsner quickly calmed the burn from the wide variety of peppers and was a perfect palate cleanser for what was to come.
AM5 My absolute favorite dish of the night – Coffeed butternut cup stuffed with duck confit and walnuts, fresh thyme and butter paired with 1554 Black Lager. Perfectly tender butternut squash and the delicate duck confit melted together with each bite while the black lager cut through the richness of the dish and accentuated the hint of coffee. Surprisingly enough, this dish brought out the notes of dark fruit in the beer that I’d never noticed before. Need. More. Now.
AM6 Seared scallop, grilled avocado, crab and cream cheese crouton and mango relish paired with La Terroir dry hopped sour. The most interesting pairing in my opinion – while I thought the sour beer would overwhelm the delicateness of the perfectly cooked scallop, it married wonderfully when mixed with the mango relish and cut through the smoky avocado and robust blend of fresh crab and cream cheese. The accent of fried herbs added an earthy, buttery finish to the dish.
AM7 Roasted pancetta-wrapped pork tenderloin served with chestnut polenta and spinach, drizzled with pear-cherry gastrique and paired with Trippel. The one pairing I didn’t think worked out quite as well as it could have – tender pork wrapped in crispy pancetta and topped with the sweet gastrique was slightly too robust for the gentle Trippel, or likely should have been plated before the intensity of the La Terroir. No matter, this dish was cooked perfectly and I loved every aspect of it. I boxed half of it since I was about to explode and needed to save space for the dessert.
AM8 DESSERT. Salted caramel ice cream served in a chocolate and BACON coated waffle cone topped with brandy and stout sauce and cashew crumbles, paired with Salted Chocolate Belgian Stout. Heaven. The ice cream had a just hint of salt to balance out the sweetness without being overwhelming and the crispy waffle cone was generously coated with candied bacon and sweet caramel sauce and made the focus of the Salted Chocolate Belgian Stout more towards the rich roasty notes rather than the intense sweetness I’d experienced before.
AM9 I rolled home stuffed and happy with a handful of leftovers, and can’t wait to head back to The Laboratory for a regular meal and see what other delicious creativity the chef, Don Braddy, can roll out of the kitchen.

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GABF Week

We did it! We survived Great American Beer Festival week! And the Oktoberfest week before that, and the week before that…
am1 I’ve been kind of buried in work and haven’t had a chance to update, so I’ll do a little picture purge to recap the last few weeks for you. Dave and I visited Pateros Creek to show our support for Stevetoberfest and wish brewer Steve a happy birthday. We left our mark as is expected.
am2 As everyone knows, Oktoberfests should be celebrated whilst wearing traditional German dirndls. My parental unit just got back from Germany and brought my sis-in-law and myself these so we could celebrate accordingly.
am6 Keg deliveries were made in said dirndl, as is also required when running a startup business.
am5 We went to the second youngest brewery, Zwei Bruder, in southern Fort Collins to try their wares, as well as to say hello to my old brew system from Wolf Creek Brewery which made its way to this new brewery last year!
am21 A Colorado Avalanche preseason game was attended. Not while wearing a dirndl…
am22 I was able to sneak out of the taproom for an hour one day and made it all the way down the street to New Belgium! am24 Snowbank Brewing had TONS of special releases prepared for GABF week. Chocolate Porter with the cacao husks and nibs from our friends over at Nuance Chocolate which just had their first day of operation yesterday!
crank2 Coffee Pale - my very own creation that I might be slightly proud of.
crank1 The wonderful Susan over at Cranknstein was kind enough to model for our Coffee Pale press release picture.
chile Green Chile Pale infused with roasted pueblo chiles. Intense chile aroma and a slight heat that hit your throat about a minute after sipping.
am We have a lot more collaboration beers coming up that I’m beyond excited about. The local companies we’ve been connected with through this wonderful brewery have become incredible friends.
am21 Last Friday morning I left the brewery in the capable hands of Broox and headed down to Denver for the Samuel Adams Longshot brunch at Marlowe’s. Pumpkin challah french toast, crab cakes, sausages made with elk, rabbit and buffalo, biscuits and gravy…
am19 And of course, beer! We were the first of the public to try Samuel Adam’s new double IPA – Rebel Rouser – a west coast style IIPA that clocks in at 8.4% ABV.
am20 I sat with the crew of The Brew Happy Show out of Portland, who I’d happened to meet up at Snowbank the night before!
am13 After brunch I headed back up to Fort Collins to meet with my wonderful bestie craft beer girl from California.
AM15 The beautiful Janelle! She was child-free this time around so she, her hubby Andrew and I hit up the town.
am12 First up was Funkwerks where I had a (GABF gold medal winning!) Raspberry Provencal.
am11 Odell Brewing for tacos and brews.
am10 And of course I had to introduce them to my latest hangout – Social. On all the nights where we close extremely late, we can always count on Social to have their delicious menu waiting for us.
am16 The next morning was GABF! The Snowbank crew filed into the Bellco theatre for the awards ceremony and sat amongst an ocean of Coloradoan breweries with full glasses of beer.
am17
am18 Colorado’s cheers for every win were only one-upped by the Texans sitting a level up. I’ve never been so proud to be a resident of this wonderful state!
GABF After the ceremony we filed into the convention hall and started the important part – drinking great beers and visiting with our friends, both old and new. We even ran into a few Snowbank Brewing t-shirts in the wild! I don’t think I’ll ever get used to seeing those shirts on someone else around town.
am9 And now I must bid you adieu as I venture out on my first day of sales outside the taproom! I GET TO GO OUTSIDE! Like, where the sun is! I might be excited…

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Glass is Life

This post brought to you by Glass Is Life. The content and opinions expressed below are that of Bites ‘n Brews.

Glass and beer go hand in hand together.
aa0 Growlers are my standard, especially working in a brewery as of late. There’s nothing better than going to the local brewery and getting 64 ounces of the freshest craft around. The dark glass that encases the precious liquid naturally protects the taste and integrity of the brew from skunking immediately in the sun and also seals in the carbonation, while looking cool and hefty.  I know brewers are passionate about their beer, and glass ensures that their brew is delivered to me with the same flavor and quality that they intend. While it’s simple to run into the local liquor store and pick up a six pack with those same protective brown bottles, I prefer to go straight to the source, and growlers are a great deal both financially as well as economically.
sus1 No matter how the beer finds its way to my home, however, it’s always decanted into a glass.

My favorite style is the tulip or globe – The bulbous base of the tulip allows for the necessary swirling to release the aromatics of the precious brew while the narrowing to the top of the glass forces the head of the beer together and supports it, creating not just a beautiful clarity to the beer, but a lasting and effervescent head.
am23 This year, O-I is a participating sponsor of the Great American Beer Festival which takes place in Denver from October 2-4, 2014. You can Follow Glass is Life on Facebook as well as Follow Glass is Life on Twitter. I’ll be attending GABF and can’t wait to connect with this company as well as see all of my old friends from California breweries, and my new Colorado craft beer cohorts for another amazing festival.

#ChooseGlass

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Colorado Mary

All of the days have been blending together. The only way I’m able to figure out the difference between a weekday and a weekend is whether or not there’s a food truck outside the brewery.
aab3 A delicious Arepa Verde – a Colombian-style corn cake topped with avocado mayo, crispy pork, cilantro and lime juice from SoBe Fort Collins.
am Nomad Street Cuisine came on Saturday and I had one of the best burgers I’ve ever consumed. I don’t give out those labels lightly, my friends.
aabb Creamy Camobozola cheese, spicy arugula and sweet ‘n savory bacon jam on a juicy patty, served in a tender brioche bun. This was on par with my favorite burger of all time – The LAB burger. Seriously, it’s that good.
pump2 I could tell is was Sunday because the brewery was in use. We brewed our first guest beer – pumpkin ale!
pump1 Caramelized with a blow torch. Just because we can.
a 100lbs of torch-caramelized pumpkin went into the brew. I’m beyond excited to finally taste it!
mary2 My recipe development for Snowbank Brewing has been going slowly, but surely. After the Chimichurri and Pale Ale Infused Artichoke I ran out of time to cook for a while. This latest recipe was inspired by our traditional brunch we attend every Sunday.
am19 Bloody Mary Sundays at Gravity 1020, redux.
mary5

I’d like to start by saying that I do not like Bloody Mary’s. I’d only had two in my life and they just were not for me. Until this.

Colorado Mary

Serves 4
Prep time 10 minutes
Meal type Beverage
A spicy twist on the traditional Bloody Mary using Snowbank Brewing's Colorado Red ale.

Ingredients

  • 4 cups tomato juice
  • 1 cup Colorado Red ale
  • 1 cup vodka
  • 1 + 1/2 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 1 teaspoon celery salt
  • 1/4 cup vinegar (I used the vinegar that came in the banana pepper jar)
  • 1/2 teaspoon freshly ground pepper
  • 1 Small pinch of ghost pepper powder
  • 1 Large celery stalk
  • 1 dill pickle
  • 1 Large piece of bacon

Directions

Step 1
In a pitcher combine the tomato juice, Colorado Red ale, vodka, Worcestershire sauce, hot sauce, celery salt, vinegar, freshly ground black pepper and ghost pepper and stir well.
Step 2
Using a lime, rim a shaker pint with salt, add ice cubes and Colorado Mary mixture and garnish as desired. Bacon is highly recommended.

This spicy twist on the traditional Bloody Mary with the addition of beer makes all the difference. The sweet malts and tomato juice are balanced out by the tangy vinegar and fiery ghost pepper. Add bacon. You just have to.
bank

And now I must head back to the brewery for yet another day of work. We have a special tasting with Tasty Harmony this evening for an exciting upcoming project. It’s no food truck, but I’m sure not complaining!

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Food Trucks and Fancy Brews

Snowbank Brewing has been open for 19 days today! I’m on 21 days of work straight and I couldn’t be happier!
aa0 In addition to managing the taproom an social media, I also get to be the brewery photographer – something that I’ve always loved doing since I began working with Enegren Brewing.
a1 Every morning I post our specials/pairings/events of the day on the brewery Facebook. When this includes food trucks, I need to have samples to ensure that the food and beer I’ve chosen pair well together.
a2 Umami rolled out a new special for us to pair with our Colorado Red – sweet chili pulled pork sliders topped with sweet chili slaw and Sriracha raita. Drool. I’d just had a huge brunch but I ate this anyway. It’s a difficult job, but I’m willing to sacrifice my waistline to do it.
aa1 We had the Silver Seed vegan truck set up outside this past weekend and got to enjoy some of the most flavorful and delicious vegan food I’ve ever had. Definitely the most adorable food truck I’ve ever seen in my life!
aa2 I could be vegan if everything tasted as good as this. No joke. And if someone were to make it for me. That too.
aad1 The Good Life – portobello and cremini mushrooms, arugula, fresh tomato, red onions and some kind of tangy, magical vegan aioli wrapped in ridiculously pillowy focaccia bread, paired with Moon Arete Wheat.
aa5 Barbecue squash tacos with fresh avocado and red cabbage paired with our Silent Snow White IPA. Heaven.
aa3 We also had Chaulkboard Gourmet Express up from Loveland for Friday night. Billy brought out these beef and chicken tacos for us to sample and I ended up getting an order of them. AFTER I ordered and ate an entire green chili Philly cheesesteak.
b6 Not the prettiest, but definitely the most delicious.
sus1 If there aren’t food trucks available, I normally bring in something from the grocery store. California rolls and Bike Trail Pale Ale.
am When I’m not gorging myself silly, I actually do end up getting work done around the taproom. Weekdays are relatively quiet here so I can get all of my office work, spreadsheets and emails done.
am3 I’ve got custody of this kid for a few weeks. I don’t think he’s quite comfortable being the brewery dog yet…
am8 He much prefers a soft couch and fluffy blanket to the cold floor of the taproom.
am6 On Sundays and Mondays we close at 6pm, so for the next month I’ll be able to enjoy the last rays of sun before the season shifts and it starts getting dark early.
am7
Nothing pairs with a fiery sunset like a Colorado Red.
am I initiated The SnowBANK – our buy a friend a beer board! I did one of these for Enegren Brewing in California and it was a hit (John from the Chive ended up buying 40 people pints through that one!), so I was dying to finally start this. Pay it forward!
am2
We’ve had tons of industry folk swing through our little brewery, and they always bring presents. Hop Zealot IPA from Justin at Twisted Pine Brewing.
am1
AND Twisted Wit from Twisted Pine. Ridiculously generous. After a long day at the brewery, our team of four heads over to someone’s house to sample the wares and make a family style dinner.
crooked
One of my blog readers-turned-friend, Aaron C., brought this Blackberry Dark Origins on one of our first days. Soooo delicious! I had dreams about this beer that very night.
am9
Eric H. came from California and brought this gem. Thank you so much, Eric! “Contains alcohol”. That’s an understatement. At 19.2%ABV, this delectable beauty packs a wallop. All four of us were in bliss. And I was very grateful to everyone in my group for being willing to share it with me. So selfless.
am4 And now I need to go on a full body cleanse thanks to all of the delicious food trucks that have been stopping by.

Do you have a favorite food truck in your town?

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Chimichurri and Pale Ale Infused Artichoke

Working at the brewery every single day makes it pretty difficult to find the time to actually cook something. Luckily, I’ve got the pressure cooker to combat that issue. Photographing is another story since I get home after dark every day. For this artichoke recipe, I started cooking at 9am so I could get my good lighting, wrap it up and be at the brewery by 10am. Nothing like garlicky artichokes and beer for breakfast!
art1 This is a recipe that has been on my brain ever since that first fateful day of Becki vs. artichoke. If you cannot beat the artichoke, you must become the artichoke. Lourdes Gourmet sent me another care package in the mail so I could actually make that dream of a recipe become a reality. First, you hack off the top inch of the artichoke and trim the leaves with kitchen shears.
art2 Smother the top with chimichurri sauce, being sure to work the sauce into the leaves with the spoon.
art4 Place in a pressure cooker with a cup of pale ale (preferably Snowbank Brewing’s Bike Trail Pale) and cook for 10-12 minutes.
art5 Serve and pair with a pint of the same pale ale you cooked with.

Chimichurri and Pale Ale Infused Artichoke

Serves 1
Prep time 5 minutes
Cook time 12 minutes
Total time 17 minutes
Meal type Appetizer, Side Dish, Starter
Misc Serve Hot
This artichoke is infused with lemony, garlicky Lourdes Gourmet Chimichurri Sauce and pressure-cooked to the tenderest perfection with the use of Snowbank Brewing's Bike Trail Pale ale in place of water.

Ingredients

  • 1 artichoke
  • 4 + 1 tablespoons Lourdes Gourmet Chimichurri Sauce
  • 1 cup Snowbank Brewing Bike Trail Pale Ale (or other pale ale)
  • 2 tablespoons butter (melted)

Directions

Step 1
Slice off the top inch of the artichoke and trim each leaf with kitchen shears.
Step 2
Spoon the Lourdes Gourmet Chimichurri Sauce over the top and work into each leaf with the spoon.
Step 3
Place the cup of pale ale in the bottom of the pressure cooker and add the artichoke, stem down so the sauced end is facing upwards.
Step 4
Bring to pressure and cook for 11-12 minutes. Remove the pressure cooker from the hot area of the stove and allow to naturally depressurize.
Step 5
In a small cup, melt the butter and mix in one tablespoon of chimichurri sauce.
Step 6
Remove the artichoke from the pressure cooker and drizzle the butter/chimichurri sauce over the top.
Step 7
Devour the best artichoke you have ever had.

art3 The butter sauce for dipping afterwards is completely unnecessary. The Lourdes Gourmet Chimichurri Sauce melts in the pressure cooker and falls inside the leaves of the artichoke while the pale ale infuses its flavor into each piece. This is, hands down, the BEST and most tender artichoke I’ve ever consumed in my entire life. I ate it for breakfast and I would eat it again with every meal if I had the means to make it.

Now go invest in a pressure cooker and order some of this sauce online. You can thank me later.

I was supplied with free product from Lourdes Gourmet with which to create recipes. All reviews/opinions/obsessions are my own.

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Nine Days In

We survived our first week!
AM2 It’s been a crazy one full of massive numbers of taster flights and pints served to happy people.
brew1 Dave (Snowbank’s owner and brewer) ended up having to do a double brew over this past weekend to refill all of the Colorado Red that everyone has been downing.
br1 The fermentors are fat and happy, giving off little gassy burps of CO2 as the yeast inside converts the sugary wort into beer.
game2 There have been plenty of rainy days when we were afraid no one would come in, but the game shelf has been in full use during those hail storms.
Rainbow It’s always nice to remember that at the end of every rough day, there’s a pint of beer awaiting us.
SnowCover And we have quite a rainbow of styles to choose from.
Friday Social media has been in full swing and it’s been nice to hear some of the feedback from people who only knew we were here because of our Facebook, Instagram or Twitter. (We really need to get some bigger signs outside.)
oohmaamee Umami celebrated Labor Day with us and served up absolutely incredible dishes to pair with each of our beers.
am3 Teriyaki pulled pork sliders…
am5 Ninja bowls with spicy chicken and udon noodles…
am4 And my personal favorite of the day – chicken bahn mi with black rice pilaf. This is, hands down, the best sammich I have ever consumed. And I’ve consumed a lot of sammiches in my day.
am So as our second weekend and first holiday as a brewery wraps up, I look forward to many more days in a row with no break in sight.
bank And I couldn’t be happier with how this blessed life has turned out.

What was the highlight of your long Labor Day weekend?

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Grand Opening Weekend

I don’t think I remember what it’s like to feel rested.
GrandOpening Snowbank Brewing’s grand opening was this past weekend and it was absolutely insane in the best way.
am I got to the taproom early on Friday to set everything up.
am1 Pictures were taken so we could remember what it looked like way back when it was pristine and unused.
am2 Ahh, my beautiful taproom.
am3 Around 10:30am a gorgeous bouquet arrived from the brewer’s grandparents congratulating the brewery on making it all the way to a brand new beginning!
am4 One of Fort Collins’ most popular food trucks, Umami, pulled into the lot and started setting up.
am5 I put my order in for lunch about three hours early after reading this sign. The sweet caramelized onions and roasted beef paired perfectly with our Pawnee Porter, if I do say so myself.
am7 And then the people started flowing through the doors in waves. I shoved my face at any free second, which were few and far between. Within an hour, we were at capacity.
am6 Our first full dishwashing load! A customer begged me to take a selfie in front of it. I happily obliged.
am8 The night wore on with the flow of people never stopping. I don’t think my staff, Broox and Stacy, got any chance to breathe except for the half hour I forced them to go grab lunch from Umami. They absolutely rocked it! We finally closed shop around 11:00pm once the crowds had dwindled (we technically close at 9pm), wiped down tables, swept and mopped. I fell into bed around 1am after throwing our rags in the washer to prep for the next day.
am9 Saturday was quite similar to Friday, except I actually had a few seconds to sip some beer! I spent some quality time with my laptop and BeerAdvocate, Untappd, Foursquare, Twitter, Instagram and Facebook updating all of our location information, claiming our brewery and editing all of the extra beers people had added in. (C’mon people, I added those beers into Untappd last week for easy check-ins!)
am10 Bottlecap BBQ out of Loveland made their way up and served some of the best bread pudding I’ve had in a while. Brioche soaked in our Pawnee Porter, studded with raisins and cinnamon swirls and served hot with whipped cream. And the sliders! 1/2 beef 1/2 bacon sliders from The Boar and Bull in Loveland, topped with pulled pork. I inhaled that slider and remembered I needed a picture only after I looked down at the crumbs. I could’ve died happy.
am16 Plenty of brew tours were given over the span of the weekend. My bro redesigned our brewery control touch screen to welcome us every brew morning.
am17 So freaking cool!
am18
Sunday marked the 1 year anniversary of my crossing the state line to live in Colorado! The Snowbank Brewing crew and I headed next door to Gravity 1020 for a bloody mary celebration.
am19 Ghost Marys, amazing friends and a brand new brewery with some of the kindest, coolest, most eccentric customers I’ve ever met and delicious craft beer.

This is going to be great.

How did you spend your weekend?

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Brewery Life

I definitely should be heading out to the restaurant supply store right now to pick up things for the brewery. And I will as soon as I hit “post”, but first I wanted to give you guys a quick update since I may never ever have a chance to blog again ever. Ever. (I’m kind of kidding…)
GrandOpening The brewery I work at (which I will affectionately refer to as “my brewery” from now on) is having our grand opening on FRIDAY!!! We’ll be open from 12-9pm and Umami will be there all day! See our newspaper article here.
AM1 We started off with a whirlwind of releases to our favorite spots. Here I am with my rats’ nest hair writing our beers up on the board at Cranknstein last Thursday!
AM2 And may I introduce Snowbank Brewing’s owner and brewer – Dave Rosso.
AM3 We brought three kegs with us: Bike Trail Pale, Moon Arete Wheat and Pawnee Porter, and tapped them at 6pm and watched as the crowds grew. (For those who were there, our beer names have been updated. Take note!)
AM4 I seated myself on the comfy couches for a lot of the night to be “social” all by myself updating our social media outlets on the happenings. Snowbank Brewing Facebook, Snowbank Brewing Twitter and Snowbank Brewing Instagram. (That’s a *hint hint* for all of you to follow us).
AM5 The Liquid Poets Society homebrew club members began to filter in. Dave has been a member of LP for years, from which many a brewery has been created.
am13 About an hour in, the first keg blew. Two hours in, the second. We were beyond ecstatic. It was about 9:30pm when we decided we should depart and seek out some food. My bro went to lift the kegs in back and told me there was only a few pints left of porter, so I decided to order one final beer to speed the process.
am14 We killed ALL THREE KEGS! Massive amounts of cheering throughout the crowds ensued and we went for a celebratory dinner at Coopersmith’s down the road before heading home to pass out from exhaustion.
AM6 The next day all of the really fun stuff began. I mopped all of our walls to rid them of the construction dust, vacuumed and mopped the entire taproom and washed our windows.
AM7 I also took one of our kegs of Colorado Red on a road trip to Matador’s – a delicious burrito joint that we are obsessed with. If you want to try some more of our beer before we open on Friday, head to Matador’s ASAP! They think they’ll kill the keg by lunch!
AM9 I took a break from jeans, tank tops and construction dust to attend my bestie’s bridal shower. We spent Sunday afternoon down in Denver celebrating the pending nuptials of this beautiful woman.
AM8 Best friends since age 7, and here we are twenty years later. Holy crap, 20 years??? I feel old now…
AM12 Jeans went back on and I headed back to my new home, the brewery, for photography, cleaning and mass amounts of social media. I’ve never had so many emails in my entire life!
AM11 Luckily, there’s always time at the end of the day to take a deep breath, enjoy the gorgeous Fort Collins summer sunset and thank God for how blessed I truly am.

Who’s coming on Friday? We’re open from noon to 9pm!!

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Snowbank Brewing

Here we go…
am1 The cat’s out of the bag! I’ve alluded to this over the past few months. Actually, I’ve basically showed you in depth over my Twitter and Instagram.
AM6 Brew boots…
AM5 Grain out…
am12 Social media blasts of malt and sight glasses…
am And quality control tastings!
am16 I’m now working for a brand new 15bbl brewery in Fort Collins called Snowbank Brewing! I’ll be the taproom manager and social media manager for this wonderful place, along with anything and everything else that needs to be done – including beer pairings and creating recipes with our amazing brews.
am4 We’ve been in a mad rush getting everything ready for our very first event which is TONIGHT at one of my favorite Old Town spots – Cranknstein.
am5 If you’re in the Fort Collins area around 6pm tonight, stop by and be one of the first to try a few of our brews and meet the brewer!
am2 Remember this beautiful monstrosity from my Instagram? Odell mac ‘n cheese, pulled pork and barbecue sauce wrapped in a waffle cone from Common Link. That wasn’t just for fun. That was research! We’ve booked our first food trucks for our grand opening!
AM58 But…. you’ll have to wait on that date for just a little bit longer! We’ve got some more quality control to do!

And now I ask for all of your help/interest. Like Snowbank Brewing on Facebook and follow our new account on Twitter? I’ll be live Tweeting and Facebook posting from our event tonight. And I’ll love you forever!

Who’s coming to join me at Cranknstein tonight for our tapping party??

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