Earlier this year I went to a conference in Boulder, Colorado. Much as I like Boulder itself, this meant flying into Denver, and it’s been many years since I explored that city’s beery pleasures. So I arranged to travel out a couple of days early and have most of a weekend in Denver. Rather than stay in the centre or south, where I’d been before, I decided to explore the northern side of town, more specifically the up-and-coming arty area of RiNo, or River North.
|Some of 'old' RiNo survives|
With time, that included artists and hippies as they were priced out of other areas, and following them came the hipsters and the semi-curse of arty areas everywhere – gentrification. I say semi-curse because while it's driving property prices up and by the look of it pushing industry out, it's pulling in infrastructure investment – I haven't seen so many building sites and roadworks in ages.
|Black Shirt: less Moseley, more metal|
It’s a friendly place, with modern art for sale on the walls and a crowd that seemed more grunge and arty-local than hipster. The beer was the usual ‘craft’ mixture of styles – a very nice Saison alongside assorted IPAs, a Porter, a Stout and of course something barrel-aged, in this case a sour ale aged in bourbon barrels. Most were rather good, even the inevitable Kölsch, a style that’s everywhere now and has emerged as a gateway beer, not just for lager drinkers exploring ale but for ale brewers looking for an easy way to produce something lagery.
|Epic's airy and bright|
It turns out this isn’t the original Epic – it’s an offshoot of a Utah brewery, which opened a Denver branch in 2013 to get around Utah’s strict alcohol laws. For example, in Colorado you can sell packaged beer direct from the brewery.
|Old foeders too|
Like most micros Epic also does barrel-ageing, but unlike most they have foeders too – tall wooden vessels that tower over the bar area. They do some kegging and bottling, but most of the beer that goes offsite is canned on an automated microcanning line. Sadly, while they do export to a few countries, none of them’s this side of the Atlantic.
By now it was starting to get a whole lot busier, and the food truck had opened for lunch – Colorado might be relatively relaxed about brewing and selling beer, but apparently it’s a pain getting the permits to sell hot food as well. So most brewery taps and brewpubs skirt around it by inviting mobile canteens to park up outside and then allowing patrons to bring their food inside.
|Industrial chic at Ratio|
|Respite from the heat|
The OMF beers were more variable – the Smoked Pumpkin and the Raspberry Sour were excellent, for example, but the Mild was a bit odd – notes of toasted fruit and rye bread don’t say Mild to me. I liked the place though, and would have stayed longer, if not for the jetlag catching up. It was time for a siesta, before the evening part of the crawl….