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Together, the names Cutter, Pages and Wood sound like a fusion band, instead they are the trio who have orchestrated the success of Upslope Brewing from its humble nano-brewing beginnings into a Mountain West regional brewery.
Matt Cutter, Dany Pages, and Henry Wood opened Upslope Brewing in 2008 in a 1,800 square foot space on Lee Hill Road in a north Boulder industrial park. Their space in Unit 20 was not large enough to handle all the brewing functions: milling, brewing, fermenting, and canning – not to mention storage – so they carved out time and space inside and utilized space in back of the brewery as necessary. And like upslope winds the brewery rose quickly, spreading its tasty beers all along the Front Range and beyond.
Craft breweries come in as many shapes and sizes as there are brewing philosophies. Upslope decided from the start to brew great beer that was accessible and that meant a couple of different things to them. First, they set out to brew familiar styles but with their own personal flavor. They also made the decision to can all their beers, because if Cutter, Pages and Wood liked their beers accessible while they were hiking, camping or skiing, they wanted that for everyone. And so, leading the trail for many other brewers Upslope helped legions of Coloradans take along good craft beers on their outdoor adventures – from the summits of a 14er, to a favorite trout stream, and for a pre-show beverage in the Red Rocks parking lot. As they say, “packibility is key to the apres lifestyle. “
Brewing Familiar, Brewing with a twist
Upslope’s early offerings were styles familiar to most beer enthusiasts: Brown Ale, Pale Ale, Craft Lager and IPA. They focused on consistency and quality, getting the recipes nailed down batch after batch. But Cutter, Pages and Wood brew with a playful, experimental side as well, introducing beers such as: Lemondrop Kolsch, Thai Style IPA, and dry-hopped Honey Saison. Combining good business sense with their playful lifestyle helped Upslope grow and soon they needed more brewing space than Unit 20 could provide. In 2013 Upslope opened their brewing facility and tap room in Flatiron Park in southeast Boulder, right next to Ozo Coffee Roasters; an excellent neighbor for interesting collaborations such as the Upslsope Ozo Coffee Brown. They brew on a 30-barrel system at their Flatiron Facility allowing so they continue to brew in small batches while meeting their fans demands for access to their beers. The Flatiron’s taproom has 24 tap lines, many of the beers coming from their Lee Hill Road facility, where Upslope still brews many of its experimental beers. The Lee Hill brewery still maintains a tap room as well, a fun place to stop off and visit Upslope’s humble beginnings.
Beer of the Month
Molly’s Spirits is proud to offer Upslope Brewing as our beer of the month. Upslope is a Colorado company that not only exemplifies the Colorado lifestyle, they live it. Whether you are heading for the mountains or picking up some beers for the backyard, stop by Molly’s Spirits for some Upslope Brewing beers – on sale this July.
Upslope Brewing Beers of the Month Selections:
Pale Ale The Pale Ale is Upslope’s first commercially produced beer. It balances malt and hops flavors and finishes with a crisp and dry. It does have a spicy hop character but it is a beer for all seasons and all adventures.
India Pale Ale Upslope’s India Pale Ale appeals to enthusiasts who seek a bitter and hoppy character from their IPA. However, it is malted for a sweet copper color that also gives this beer a balance more like a traditional IPA rather than the west-coast hop-plosion beers.
Brown Ale A Brown Ale brewed in the English tradition but with an assertive hop character that gives this beer a drier finish, more common among the northern English styled brown ales. It pours a rich dark color but it’s a more medium-bodied ale.
Craft Lager The Craft Lager challenges its Pale Ale as Upslope’s true flagship beer. This delicious American lager is blonde in color, light in body and rich in taste with a slight hopped, dry finish. It is an easy drinking, session beer perfect for an afternoon around the house, on the town or in the mountains.
The explosion of vineyards around the world has turned the wine making industry upside down. Areas such as Napa Valley, California and Willamette Valley, Oregon are as well-known for the wines they produce as places such as Bordeaux, France and Tuscany, Italy. Marlborough, New Zealand is another small wine producing region on the country’s southern island that in the last thirty years has become one of the most prominent producers of Sauvignon Blanc wines in the world.
Wine Growing in New Zealand
New Zealand’s wine history dates back to the early 18th Century where settlers and missionaries produced wines on what is today New Zealand’s north island. Today, there are five distinct regions for producing wines in New Zealand: Gisborne and Hawke’s Bay on the northern Island and Marlborough, Canterbury, and Central Otago on its southern island. The country is known for several wines, grown mainly from Sauvignon Blanc, Cabernet, Merlot and Riesling grapes. Their wines are influenced by the surrounding oceans, yet the climates vary from the northern and southern islands enough to impart their wines with distinctive characteristics.
Sauvignon Blanc is New Zealand’s Flagship Wine
Sauvignon Blanc is the most popular wine produced by New Zealand. The vines for this grape were first planted in the Marlborough region in 1973. It is also the most widely planted grape in New Zealand – accounting for nearly 3/4 quarters of New Zealand wine produced and nearly 90-percent of its exported wine. It is truly the county’s flagship wine.
Marlborough is the epicenter for Sauvignon Blanc in New Zealand. This coastal region is located on the northeast of the southern island and it produces more Sauvignon Blanc wines than all other New Zealand wine growing regions combined. The Marlborough Sauvignon Blancs come from distinctive wineries such as Brancott Estate, Jules Taylor, Kim Crawford, Whitehaven, and Astrolabe and they are known for being full flavored, medium bodied wines with bright citrus flavors, such as passion fruit, and dried herb and grassy aromatics. They tend to be acidic with a crisp finish, partly due to the region’s longer and cooler growing season.
New Zealand’s other four wine regions do grow and produce Sauvignon Blanc wines and they are as distinctive and notable in their character as are those from Marlborough. Vineyards from the northern island regions of Hawke’s Bay and Grisborne such as Crossings, Nobilo, and Loveblock produce riper, creamier and richer Sauvignon Blancs that tend to have more fruity flavors such as peach and tangerine due to their milder growing seasons.
Sauvignon Blanc is a Wine Made for Summer
Summer is a great time to drink white wines and Sauvignon Blanc is an ideal summer wine. Whether at a picnic, watching a sunset, or dinner in the backyard, a New Zealand Sauvignon Blanc with its tropical fruit flavors, herbal notes and crisp finish make a perfect wine to drink during the warm summer months. These wines are great by themselves but they also pair very well with chicken, seafood and with salads drizzled with a vinaigrette.
Price is one other benefit when deciding to pick one of these delicious wines. Many New Zealand Sauvignon Blancs are well priced between $8-$23 a bottle, with around a 2 year drinking window for optimal enjoyment.
Styles Similar to Sauvignon Blanc
After delving into Sauvignon Blanc for a bit, and while there is still warmth of summer in the air, there a certainly a few other New Zealand varietals to try. Riesling is another wonderful summer wine and New Zealand vineyards have excellent vintages. New Zealand also produces wonderful Pinot Gris and if you’re seeking a good red, the New Zealand Pinot Noir and Merlot are well regarded.
Molly’s Wine Staff is Here to Help
Whether you are just beginning to realize the wonders of the grape or are a collector of many years, Molly’s Spirits wine staff has the experience and knowledge to help with any question and/or need you may have regarding your next wine purchase. They love their wine and they love helping our customers find the right wine.
When Dry Dock founder Kevin DeLange landed on purchasing the Brew Hut in Aurora in 2002 he didn’t know his future in beer would be so … land locked. But 14 years DeLange’s determination to brewing great craft beer and his allegiance to his adoptive state, Dry Dock is firmly anchored in Aurora and is one of Colorado’s premier craft breweries.
Do It Right From the Start
For any brewery, making great beer starts with quality ingredients and excellent recipes. It is a simple and fundamental philosophy that is the basis for everything Dry Dock has done since they began brewing on a meager 7 BBL system. Yet it paid off immediately, as the brewery won its first GABF®Gold Medal in 2006, a mere 6 months after beginning operations, for its HMS Victory ESB (now the Dry Dock Amber Ale). The brewery has since won GABF® medals, the Brewer’s Association’s Small Brewery of the Year, and five World Beer Cup® awards.
Made in Colorado for Coloradans
One of Colorado’s great exports over the past 10 years is craft beer. Many of the state’s leading breweries have expanded their distribution throughout much of the United States, even opening brewing facilities in other states. While Dry Dock has the popularity and the capacity to make this business leap it has not and does not plan to distribute outside of Colorado. One reason is the demand in the state is so strong for their beers that Dry Dock is doing all they can to accommodate thirsty Coloradans. It is also a sense of pride for the brewery to be distributed only in Colorado. It’s not that Dry Dock has something against the other 49 states and they don’t begrudge other breweries for their expansion or their success; they just take pride in being born local and serving their beers locally.
Growth, expansion and experimentation
In 2012 Dry Dock began brewing in their North Dock facility, 2801 Tower Road Aurora, and vastly increased production. The company estimates they are growing up to 30 percent each year and it is in the new facility where they brew and can many of their flagship beers, including: Amber Ale, Apricot Blonde, Hop Abomination and Hefeweizen. But they still experiment on their recipes, tweaking existing beers to come up with cool new flavors, such as their Sour Apricot. Much of the recipe testing and experimental beer tastings happen at their original location, the 16 tap South Dock facility, located at 15120 E. Hampden Avenue in Aurora.
Beer of the Month
As a Colorado company that believes in working hard and playing hard, Molly’s Spirits is proud to offer Dry Dock Brewery as its Beer of the Month for June. When you’re looking for great beers at great prices for the backyard BBQ, camping, or volleyball in the park, stop by Molly’s Spirits check out Molly’s Spirits for a Beers of the Month selections – ALWAYS A GREAT DEAL at $6.99 for a 6-pack.
Dry Dock Beer of the Month Selections:
Dry Dock’s first flagship beer is a full, rich tasting ESB with sweet malt flavors and enough bitterness to round out it all out.
Dry Dock’s best selling beer, this blonde ale is fermented with apricots for a crisp, clean finish and just enough apricot to make this a favorite.
Tart and fruity the Sour Apricot still has a rich apricot flavor – a perfect summertime beer.
A great version of the American IPA, the hops come at you with citrus and tropical flavors then smacks you with at 70 IBU finish.
A traditional German-styled Hefeweizen that is brewed with yeast – so rouse that yeast to realize all its flavors.
How much do you really know about rosé? Here are a four fun facts we thought you would be interesting in hearing about.
First and foremost, this is NOT your grandmother’s white zinfandel. WE REPEAT, this is not “Granny’s white zin”. People tend to hear the word rosé and instantly associate it with wine that’s This is not the case for many, many rosés. Rosé has been rapidly growing in popularity the past few years, from extra dry to extra sweet, with a variety for almost any occasion.
Secondly, you can make rosé anywhere in the world, from practically any grape. Rosé is a genre of wine, just like red and white wine. Love cabernet sauvignons? Great, there’s a rosé varietal of that. The way winemakers get that pinkish hue is simply in the way the grapes are harvested, they press the grape juice sooner, creating less contact to the skin then when making red wine. Grape skins that have been in contact with the juice longer are more likely to have more red wine similarities, and be more tannic.
The next interesting thing is, unlike many red wines, rosé doesn’t improve over the years. 2015 vintage rosés are considered to be the freshest…and it’s unlikely you’ll find a rosé more than 3 years old. Don’t worry though, 2013/2014 rosés are still. Rosés just don’t improve with age (we’re talking to you wine cellar folks).
Lastly, but most importantly, quality rosés exist at all price points! You don’t have to drop $50 on a bottle for it to be the good stuff. Because of the widespread popularity of rosé, you can find a great bottle for around $10.
What are you waiting for? ROSE SEASON IS HERE and we have a full lineup of 2015 Vintages.
Sour Beers: Complex, tart, fruity…and always interesting. As many sour beer drinkers will tell you, beneath the first taste bud confusion and possibly a little lip-puckering, is pure and utter bliss. You feel like you’ve finally found heaven in a world full of wheat beers and tropical IPAs.
Now, if you’ve never ventured away from Bud Light or even a craft lager, this is going to be a huge leap for you. But as we all know, with great risk can come great reward. Not only as a beer drinker is it a risky venture, but it can be risky for the breweries, too. As one blogger puts it, “Any brewer will tell you that these brews separate the men from the boys, the grain from the chaff, and the artists from the business-minded.” This is in part due to the 2 or 3 year brewing process sour beers take (in comparison to their ale counterparts that typically take 2 to 3 weeks). Nevertheless, sour beers hearken back to ancient times so brewers must be doing something right. Different combinations of wild yeast and bacteria create very different styles of beer throughout the world, so here’s a list of our top 8 favorite sour beers to try out this summer:
Recommendations brought to you by Tony, Molly’s assistant Beer manager and sour beer aficionado.
In case you didn’t realize, there is a full-fledged whiskey revolution going on in America right now. Some may call it a fad, but for others it’s a way of life. To get more specific, bourbon whiskey is particularly popular right now, or as some call it, “America’s Native Spirit”. Bourbon whiskey is in our blood. No seriously. In order for a whiskey to be called a bourbon it has to be made in America. Another thing that makes straight bourbon pretty amazing is it must be barrel aged for at least 2 years, and that barrel must be a brand-new, charred white oak barrel. Nothing except water can be added during the distilling process. Neat-o, eh?
Fueling this revolution are the new distilleries popping up all over the country, and you better believe Colorado is at the forefront, blazing that path. That’s right Kentucky, we’re coming for ya!
Here are 5 Colorado Whiskeys we can’t stop drinking (or talking about):
Recommendations brought to you by Andrew K, Molly’s assistant Spirits manager, who happens to be a craft spirits specialist as well.