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Upslope Brewing Company |
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Boulder's Newest Brewery
There we were, the new kids on the block in the shadows of greatness: the well-respected Sierra Nevada under their tents near the Oskar Blues-sponsored silent disco; Full Sail with their 200 barrel brewhouse from population 5000 Hood River, Oregon; Dogfish Head from Delaware with a full line of savory ales, and Colorado pioneer New Belgium, following their folly.
Bright-eyed and wagging our tails, we set up the booth. Not really knowing what to expect, we put ourselves out there, welcomed the curious, told our story, and walked away with a couple of medals. Befuddled when the announcements came, two of our Single Batch Series ales brought home bronze awards: Upslope Dunkelweizen in the German Wheat Ale category, and Upslope “Time of the Season” Belgian Pale Ale in the Pro Am competition. The Upslope Dunkelweizen was brewed by Upslope Head Brewer Dany Pages, and was based upon a recipe by former Upslope brewer, Yazan Karadsheh. “Time of the Season” was revealed to us through Brian Patterson, homebrewer extraordinaire, to compete in the GABF Pro Am competition.
After a day or two with our heads in the clouds, we get up early to brew, stay late to package and clean tanks, and cautiously play with the idea in the backs of our heads, that maybe someday we will be among the greats.
Cheers to all that joined us and reveled in the largest celebration of craft beer on the planet!!
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Upslope Colorado Christmas Ale Celebrating the wintry nights and lights of the season, this lightly spiced English old ale is caramel colored and malty sweet. Second generation to the traditional Winter Warmer, allspice, orange peel and ginger round out the piney aroma of crushed juniper berries. IBU: 33 ABV: 6.7% Body: Medium |
Акции 
 | 15, декабрь 2009 - 15, март 2010 Tasting,tours and pints.wednesday-saturday 4:00-8:00 PM Tapping our first keg of Upslope Colorado Christmas Ale in the Tap Room tonight (4:00-8:00)! |
Статьи
| 16, декабрь 2009, 00:34 by Upslope Brewing Who needs a dock!? Dany and Henry masterfully rig up a support for unloading a 15BBL fermenter. When you boil it down, what is a brewery really? It’s a commercial kitchen. It’s a chemistry lab. It’s a crossroads for beer enthusiasts. Most of all, though, it’s a manufacturing facility. There are raw materials, brewing and fermentation processes, and finished goods. There are first articles, process checkpoints, and quality assurance. There are brewing kettles, pumps, filters, heat exchangers, chillers, and fermentation tanks. Our little 7 barrel system grew up a little bit last night. While 217 gallons brewed at one time seems like more than you could fit in your fridge, our system is the size of what you would see in many brewpubs. From our very first brew back in October until now, we have been limited to brewing three times per week with our existing equipment. Where’s the bottleneck? No, it’s not in our manual canning system. It’s in our fermenters.… |
