During the Great American Beer Festival, I attended a sour-beer brunch (tough life, I know) at City, O’ City, a terrific vegetarian restaurant. As luck had it, my dining companion was Pete Rowe, a great beer writer from San Diego. Pete was both reporting on the festival and filming it for a local TV station. He asked me to babble on camera about the festival, the future of beer and my book. Here’s the result. You can’t even tell I’m hungover!
My liver has finally cried uncle. The culprit, as it is every fall, is the Great American Beer Festival. I liken the annual Denver celebration to the Super Bowl of Beer. It brings together nearly 600 breweries from across the country, who come to the Mile High City toting more than 2,700 IPAs, sour ales, barrel-aged imperial stouts and other delicious oddities. Can I interest you in Burnside Brewing’s Sweet Heat, a wheat ale flavored with apricot purée and incendiary Scotch bonnet peppers? Or perhaps you’d like RedRock Brewing’s Paardebloem, which is made with dandelion greens and wild Brettanomyces bacteria? And the Kudzu Porter from Back Forty Beer Company might interest you as well.
Brewers brought out their most wonderful beers this year, and I made it my point to drink as many as possible. You may call this drunkenness. I call it research. As I sipped my way through hundreds of beers — a beer drinker should swallow, not spit—a few trends began to take shape.
4) Off Color Wari: The chicha de molle-inspired ale (an ancient Peruvian ferment) is made with purple corn, Schinus molle berries and souring bacteria. The beer's tart, dry and bright, as zingy as kombucha. And just 3.8 percent ABV. History!.