2014 Guide to Fort Collins Beer Week-Brewery Bingo & Brewery Map Inside-

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EARLY ON IN THE PLANNING process for Fort Collins Beer Week, we came up with the concept of an

“un-festival.” Rather than a day-long party in the park, this would be a community-wide event that would infuse

a celebration of craftsmanship into the city’s restaurants, breweries and businesses.

We committed to setting that as our unique identifier, driv-ing all promotion from that point. In that sense, things have taken

shape just as we hoped. In addition to our Signature Events, you’ll find scores of Beer Week activities and offerings happening throughout the week.

But that’s about all that has gone as planned. When we first an-nounced our idea to launch FCBW in conjunction with American Craft Beer Week, we were a little surprised by the response, which, generally speaking, ranged from apathetic to antagonistic. Where was the communal pat on the back for conceiving such an inspired idea? Where was the jos-tling throng clamoring to be a part of it?

It took us a bit to figure out what was going on. First, it’s possible that we’ve got a little festival fatigue in this town. Given that we’re heading into the season in which it seems that a weekend doesn’t pass without some event involving barricades, beer, bands and bikes, some understandably didn’t glom onto the notion of adding yet another—even if this was an “un-festival.”

Secondly, that spirit of independence we so admire in our brewers is never more evident than when it appears that someone is trying to “orga-nize” them. Suddenly we felt like the kid who comes out to “help” Dad in the garage. It’s a nice gesture and a golden opportunity for bonding but not necessarily the most expedient or welcome way to get things done.

Needless to say, we were a little bummed by the pushback. But the tepid response to our grand plan was truly a blessing in disguise; an oppor-tunity to more clearly define exactly what it was we wanted to create and to take a closer look at our role in this collaboration.

Since the part of director clearly wasn’t called for or wanted, we opted, instead, to become boosters, inviting the community to participate as they chose and promoting their efforts. We think it’s worked out extremely well. We’re grateful to all of our partners and sponsors, and we appreciate the thoughtful feedback we’ve received.

FCBW exists to celebrate our local brewers. We hope you’ll join us for this inaugural “un-festival” and enjoy our World Class City and the World Class Beer it produces.

Cheers!Kristina, Kim & HelenFortified Collaborations

Find out more:www.fortcollinsbeerweek.comwww.fortifiedcollaborations.com

Fort Collins Beer Week the un-festival celebration

Table of contentsSignature Events . . . . . . . . . . . . . . 4Get your tickets now!

Beer Week Venues . . . . . . . . . . . . . . 4Fun pours all over town

Smells like team spirit . . . . . . . . . . 10Collaboration Brew 2014 on tap now

The brew in front of you . . . . . . . . . 16Five clues to deciphering craft beer styles

Watch it grow . . . . . . . . . . . . . . . 20CSU’s Fermentation Program brewing interest and support

Ben’s ten . . . . . . . . . . . . . . . . . . . 22Is your true calling to be a craft brewer?

Special Center SectionBrewery Map & Brewery Bingo Fort Collins Beer Week Guide 2014 is a special publication of Fortified Collaborations and Rocky Mountain Publishing, Inc. Publisher: Scott Titterington; Editor: Helen Taylor; Contributing Editors: Kristina Cash; Kimberlee Ruben; Copy Editor: Kristin Titterington; Creative Director: Emily Zaynard; Graphic Design Contributor: Hillary Kukla; Advertising Sales Director: Greg Hoffman. Copyright 2014 Fortified Collaborations, Fort Collins, CO. All rights reserved. Reproduction without express written permission is prohibited.

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Sunday, May 11 Signature Event! Tony’s Bar and Roof Top: 224 S. College Ave. 5-8pm. Opening Night Bash,

Admission: $20, includes appetizers and two drink tickets plus a commemorative FCBW glass. Mulligan’s Pub: 2439 S. College Ave. 9am-1:30am. Happy Hour pricing all day. FCB/Gravity 1020: 1020 E. Lincoln Ave.10am-4pm. Beer Bloody Mary Bar & Michelada Bar. Tasty Harmony: 130 S. Mason St. 11am-10pm. “Beer and a Bite” special, $6.50. Mainline: 125 S. College Ave. 11am-close. Happy Hour 3-6, 9-12pm. Discounted daily beer pairings with chef-inspired cuisine. Fish Restaurant: 150 W Oak St. 3pm. Kick Off to Beer Week and Tapping. The Colorado Room: 642 S. College Ave. 3-7pm. Special local tappings all week with extended Happy Hour. Jax Fish House and Oyster Bar: 123 N. College Ave. 4pm-close. Complimentary local draft or bottle with purchase of 1/2 dozen oysters. Avo’s: 605 S. Mason St. All day. local micro beer special for $2.75. Elliot’s Martini Bar: 234 Linden St. 4:30pm-2am. Cocktail Specials, Tapas and Beer pairings. Social: 1 Old Town Square, Open-close. Unique beer and Special Offerings by the bottle. Ace Gilletts: 239 S. College Ave. Open-close. Complimentary pour of Funkwerks Saison with Street Tacos or Pork Belly Bun. Monday, May 12 C.B. & Potts: 1415 W. Elizabeth, 6-8pm. Collaboration Brew Release Party. All 10 Fort Collins Collaboration Brews on tap. Proceeds benefit CSU Fermentation Science & Technology program. Admission $10. Whole Foods Market: 2201 S. College Ave. 7-10am. FCBW Hangover Breakfast Special, $5; smoothie, $6.

Choice City Butcher and Deli: 104 W. Olive St. 10-11:30am. “Beer-Unch,” three-course breakfast paired with Horse and Dragon: Beer. Chipper’s Lanes: 217 W. Horsetooth Rd. All day. Buy a craft beer and get a FREE game of bowling. Must show FCBW Official Guide. Mulligan’s Pub: 2439 S. College Ave. 11am-1:30am. Happy Hour pricing all day. Fish Restaurant: 150 W Oak St. 11am-9pm. $1 off bill for each recommended pairing, up to $3 off. Wild Boar Café: 1510 S. College Ave. All day. $1 off all drafts. $2 off New Belgium cans and bottles. Black Bottle Brewery: 1611 S. College Ave. 11am-close. Collaboration Beer Tapping. Avo’s: 605 S. Mason St. All day. Local micro beer special for $2.75. Tasty Harmony: 130 S. Mason St. 11am-10pm. “Beer and a Bite” special, $6.50. Mainline: 125 S. College Ave. 11am-close. Happy Hour 3-6, 9-12pm. Discounted daily beer pairings with chef-inspired cuisine. New Belgium Brewery: 500 Linden St. 11am-6pm. Food Truck and Beer Pairing, Collaboration Beer Tapping. 1933: 4025 S. Mason St. Noon. Collaboration Beer Tapping. Horse and Dragon: 124 Racquette Drive 12-6pm. Bike in to receive $1 off your first pint or flight. Equinox: 133 Remington St. 12-8pm. Collaboration Beer Tapping. Tap N Handle: 307 S. College Ave. 2pm. Special New Belgium Tapping of Aged Kegs. TOUR – Collaboration Tap Tour, 2-6pm, offered by Magic Bus Tours. Visit www.TheMagicBusTours.com and go to the Brewery Tours page/May 12th or call 970-420-0662. Blind Pig: 214 Linden St. 2-7pm. $3 select micros and $2.50 domestic beers. Freedom’s Edge Brewing: 224 Linden St. 3-6pm. $1 off all pints.

Events scheduleIf there’s one thing that brings this community together, it’s great beer! Check out all the events and activities going on around town during Beer Week and be sure to BUY YOUR TICKETS IN ADVANCE FOR THE FORT COLLINS BEER WEEK SIGNATURE EVENTS.

Purchase your tickets at www.fortcollinsbeerweek.com

2014

Signature Events OPENING NIGHT BASH Sunday, May 11, 5-8pm, at Tony’s Bar & Rooftop. The evening will feature beer on tap from every local brewery, hors d’oeuvres and live music. Tickets are $20 and include two drink tickets.

BREWERS OLYMPICS Wednesday, May 14, 4-8pm, at Go West T-Shirt Co. This is a fun event that brings the local breweries together for a friendly competition in support of a good cause. Proceeds benefit the Colorado Brewers Guild. Tickets are $10 and include one beer.

BREWERS BRUNCH Sunday, May 18, 11-2pm, at Black Bottle Brewery. Local brewers, beer industry folks and beer lovers will gather for a delicious brunch paired with craft beer and beermosas. Tickets are $15 and include food and one drink ticket. The primary goal of Fort Collins Beer Week is to foster relationships and strengthen connections between the community and our local brewers. These events are a great way to meet and mingle with the brewing community and sample some of the best craft beer this city has to offer. These are ticketed events. You can purchase tickets separately or save $5 when you buy tickets for all three. Buy your tickets soon at www.fortcollinsbeerweek.com.

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The Colorado Room: 642 S. College Ave. 3-7pm. Special local tappings all week with extended Happy Hour. Jay’s Bistro and Jazz Lounge: 135 W. Oak St. 4-9pm. “Tacos and Tripels,” special street taco themed tapas menu and a fresh keg of New Belgium’s Heavenly Feijoa Tripel! Elliot’s Martini Bar: 234 Linden St. 4:30pm-2am. Cocktail Specials, Tapas and Beer pairings. Pateros Creek Brewery: 242 N. College Ave. 5pm. Collaboration Brew Tapping. Pinball Jones: 107 Linden St. 4pm-close. PB&J Special: Buy a local draft, receive 1 free game of Pinball, Bowling, or Pac-Man. Jax Fish House and Oyster Bar: 123 N. College Ave. 4pm-close. Complimentary local draft or bottle with purchase of 1/2 dozen oysters. FCB/Gravity 1020: 1020 E. Lincoln Ave. 6-10pm. Sour Beer Night. Town Pump: 124 N. College Ave. Open-close. Town Pump: Pale Ale, a moonshine, and a hug $6. Social: 1 Old Town Square, Open-close. Unique beer and Special Offerings by the bottle. Ace Gilletts: 239 S. College Ave. Open-close. Complimentary pour of Funkwerks Saison with Street Tacos or Pork Belly Bun. Tuesday, May 13 The Canyon Chophouse: 211 Canyon Ave. 6pm-whenever you are fat and happy. Five-course beer dinner with brews from New Belgium, Odell, Funkwerks, Equinox, Black Bottle and Coopersmith’s, $75 (plus tax and gratuity). Whole Foods Market: 2201 S. College Ave. 7-10am. FCBW Hangover Breakfast Special, $5; smoothie, $6. Choice City Butcher and Deli: 104 W. Olive St. 10-11:30am. “Beer-Unch,” three-course breakfast paired with Funkwerks Beer. Chipper’s Lanes: 217 W. Horsetooth Rd. All day. Buy a craft beer and get a FREE game of bowling. Must show FCBW Official Guide. Mulligan’s Pub: 2439 S. College Ave. 11am-1:30am. Happy Hour pricing all day. Fish Restaurant: 150 W Oak St. 11am-9pm. $1 off bill for each recommended pairing, up to $3 off. Wild Boar Café: 1510 S. College Ave. All day. $1 off all drafts. $2 off New Belgium cans and bottles. Avo’s: 605 S. Mason St. All day. Local micro beer special for $2.75. Mainline: 125 S. College Ave. 11am-close. Happy Hour 3-6, 9-12pm. Discounted daily beer pairings with chef-inspired cuisine. Tasty Harmony: 130 S. Mason St. 11am-10pm. “Beer and a Bite” special, $6.50. New Belgium Brewery: 500 Linden St. 11am-6pm. Food Truck and Beer Pairing, Collaboration Beer

Tapping. Horse and Dragon: 124 Racquette Drive 12-6pm. Bike in to receive $1 off your first pint or flight. Blind Pig: 214 Linden St. 2-7pm. $3 select micros and $2.50 domestic beers. Freedom’s Edge Brewing: 224 Linden St. 3-6pm. $1 off all pints. The Colorado Room: 642 S. College Ave. 3-7pm. Special local tappings all week with extended Happy Hour. Jax Fish House and Oyster Bar: 123 N. College Ave. 4pm-close. Complimentary local draft or bottle beer with purchase of 1/2 dozen oysters. Jay’s Bistro and Jazz Lounge: 135 W. Oak St. 4-9pm. “Tacos and Tripels,” special street-taco-themed tapas menu and a fresh keg of New Belgium’s Heavenly Feijoa Tripel! Elliot’s Martini Bar: 234 Linden St. 4:30pm-2am. Cocktail Specials, Tapas and Beer pairings. Tap N Handle: 307 S. College Ave. 5pm. Verboten Tap Takeover. Town Pump: 124 N. College Ave. Open-close. Town Pump Pale Ale, a moonshine, and a hug $6. Social: 1 Old Town Square, Open-close. Unique beer and Special Offerings by the bottle. Ace Gilletts: 239 S. College Ave. Open-close. Complimentary pour of Funkwerks Saison with Street Tacos or Pork Belly Bun. Cafe’ Vino: 1200 S. College Ave. 5pm-close. Secret Tapping of a local Special Beer. FCB/Gravity 1020: 1020 E. Lincoln Ave. 6-10pm. 90s Throwback with food and beer specials. El Monte: 1611 S. College Ave. 6pm. Four-course dinner with chef Nathan Boothe, featuring Black Bottle beer. Pateros Creek Brewery: 242 N. College Ave. 7pm. Sour Symposium Wednesday, May 14 Signature Event! Go West T-Shirt Co.: 1725 Heath Pkwy. 4-8pm.

Brewers Olympics. Brewery employees compete in five events. Admission: $10, includes one beer

token. Whole Foods Market: 2201 S. College Ave. 7-10am. FCBW Hangover Breakfast Special, $5; smoothie, $6. Choice City Butcher and Deli: 104 W. Olive St. 10-11:30am. “Beer-Unch,” three-course breakfast paired with Equinox Beers. Chipper’s Lanes: 217 W. Horsetooth Rd. All day. Buy a craft beer and get a FREE game of bowling. Must show FCBW Official Guide. Mulligan’s Pub: 2439 S. College Ave. 11am-1:30am. Happy Hour pricing all day. Fish Restaurant:

150 W Oak St. 11am-9pm. $1 off bill for each recommended pairing, up to $3. Wild Boar Café: 1510 S. College Ave. All day. $1 off all drafts. $2 off New Belgium cans and bottles. Avo’s: 605 S. Mason St. All day. Local micro beer special for $2.75. Mainline: 125 S. College Ave. 11am-close. Happy Hour 3-6, 9-12pm. Discounted daily beer pairings with chef-inspired cuisine. Tasty Harmony: 130 S. Mason St. 11am-10pm. “Beer and a Bite” special, $6.50. New Belgium Brewery: 500 Linden St. 11am-6pm. Food Truck and Beer Pairing, tapping Brewery Vivant. Tap N Handle: 307 S. College Ave. All Day. Odell Lugene Extravaganza. Blind Pig: 214 Linden St. 2-7pm. $3 select micros and $2.50 domestic beers. Horse and Dragon: 124 Racquette Drive, 3pm. Brewers Olympics warm-up session in the taproom. Freedom’s Edge Brewing: 224 Linden St. 3-6pm. $1 off all pints. The Colorado Room: 642 S. College Ave., 3-7pm. Special local tappings all week with extended Happy Hour. Jay’s Bistro and Jazz Lounge: 135 W. Oak St. 4-9pm. “Tacos and Tripels,” special street-taco-themed tapas menu and a fresh keg of New Belgium’s Heavenly Feijoa Tripel! Elliot’s Martini Bar: 234 Linden St. 4:30pm-2am. Cocktail Specials, Tapas and Beer pairings. Pinball Jones: 107 Linden St. 4pm-close. PB&J Special: Buy a local draft, receive 1 free game of Pinball, Bowling, or Pac-Man. Jax Fish House and Oyster Bar: 123 N. College Ave. 4pm-close. Complimentary local draft or bottle beer with purchase of 1/2 dozen oysters. Town Pump: 124 N. College Ave. Open-close. Pale Ale, a moonshine, and a hug $6. Social: 1 Old Town Square, Open-close. Unique beer and Special Offerings by the bottle. Mayor of Old Town: 632 S. Mason St. 6-8pm. Special tapping with New Belgium Brewery. Cranknstein: 215A N. College Ave. 7pm-close. Special tapping with Odell Brewing. Thursday, May 15 C.B. Potts: 1415 W. Elizabeth 6-8pm. State of the Industry Forum. Free presentation on our local brewing industry. Collaboration Beer on tap. See FCBW website for details. Whole Foods Market: 2201 S. College Ave. 7-10am. FCBW Hangover Breakfast Special, $5; smoothie, $6. Chipper’s Lanes: 217 W. Horsetooth Rd. All day. Buy a craft beer and get a FREE game of

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bowling. Must show FCBW Official Guide. 2439 S. College Ave. 11am-1:30am. Happy Hour pricing all day. Fish Restaurant: 150 W Oak St. 11am-9pm. $1 off bill for each recommended pairing, up to $3. Wild Boar Café: 1510 S. College Ave. All day. $1 off all drafts. $2 off New Belgium cans and bottles. Avo’s: 605 S. Mason St. All day. Local micro beer special for $2.75. Mainline: 125 S. College Ave. 11am-close. Happy Hour 3-6, 9-12pm. Discounted daily beer pairings with chef-inspired cuisine. Tasty Harmony: 130 S. Mason St. 11am-10pm. “Beer and a Bite” special, $6.50. New Belgium Brewery: 500 Linden St. 11am-6pm. Tapping Billy’s Beer and pairing with a Food Truck. Equinox Brewing: 133 Remington St. 12-10pm. Firkin Tapping. Horse and Dragon: 124 Racquette Dr. 12-6pm FCBW celebration. 7pm onward, join us at Cranknstein for special tapping. 1933: 4025 S. Mason St. All day is Ladies Day. All beers except Collaboration Beer $4. Blind Pig: 214 Linden St. 2-7pm. $3 select micros and $2.50 domestic beers. Freedom’s Edge Brewing: 224 Linden St. 3-6pm. $1 off all pints. The Colorado Room: 642 S. College Ave. 3-7pm. Special local tappings all week with extended Happy Hour. FCB/Gravity 1020: 1020 E. Lincoln Ave. All day. Beer Geek Bonanza Beer Trivia. Road 34: 1213 W. Elizabeth, 4pm-close. Sour Beer Tapping Party featuring Odell’s Friek and NBB’s 2013 La Folie. Jax Fish House and Oyster Bar: 123 N. College Ave. 4pm-close. Complimentary local draft or bottle with purchase of 1/2 dozen oysters. Jay’s Bistro and Jazz Lounge: 135 W. Oak St. 4-9pm. “Tacos and Tripels,” special street-taco-themed tapas menu and a fresh keg of New Belgium’s Heavenly Feijoa Tripel! Elliot’s Martini Bar: 234 Linden St. 4:30pm-2am. Cocktail Specials, Tapas and Beer pairings. Pinball Jones: 107 Linden St. 4pm-close. PB&J Special: Buy a local draft, receive 1 free game of Pinball, Bowling, or Pac-Man. Tap N Handle: 307 S. College Ave. 5pm. River North tapping of Barrel aged J. Marie. FCB/Gravity 1020: 1020 E. Lincoln Ave. 5-9pm. Beer Carnival, featuring carnival games and carnival food made and paired with FCB beer. Black Bottle Brewery: 1611 S. College Ave. 6pm-close. Verboten Brewing tap takeover. Pateros Creek Brewery: 242 N. College Ave. 6pm-close. Geeks Who Drink with food truck.

The Forge: 232 Walnut St. 6-8pm. Brewer’s Series with World Cup Beer winners. Funkwerks. Town Pump: 124 N. College Ave. Open-close. Town Pump: Pale Ale, a moonshine, and a hug $6. Social: 1 Old Town Square Open-close. Unique beer and Special Offerings by the bottle. Friday, May 16 Museum of Discovery: 408 Mason Ct. 5-7pm. Rooftop FAC. Collaboration Brew, appetizers and a video screening in the Dome Theater. Free to the public. Whole Foods Market: 2201 S. College Ave. 7-10am. FCBW Hangover Breakfast Special, $5; smoothie, $6. Chipper’s Lanes: 217 W. Horsetooth Rd. All day. Buy a craft beer and get a FREE game of bowling. Must show FCBW Official Guide. FCB/Gravity 1020: 1020 E. Lincoln Ave. All day. FCB Auction. Register to win to be “Brewer for a Day.” Mulligan’s Pub: 2439 S. College Ave. 11am-1:30am. Happy Hour pricing all day. Je Ju: 238 S. College Ave. All day. Free edamame appetizer with purchase of local craft beer. Fish Restaurant: 150 W Oak St. 11am-9pm. $1 off bill for each recommended pairing, up to $3. Wild Boar Café: 1510 S. College Ave. All day. $1 off all drafts. $2 off New Belgium cans and bottles. Avo’s: 605 S. Mason St. All day. Local micro beer special for $2.75. Mainline: 125 S. College Ave. 11am-close. Happy Hour 3-6, 9-12pm. Discounted daily beer pairings with chef-inspired cuisine. Tasty Harmony: 130 S. Mason St. 11am-10pm. “Beer and a Bite” special, $6.50. New Belgium Brewery: 500 Linden St. 11am-6pm. Tap-ping a Surprise Beer and pairing with a Food Truck.

Horse and Dragon: 124 Racquette Dr. 7-9am, 12-6pm. National Bike to Work Day! Bikers stop in for free breakfast. Bike back after work for $1 off your first pint or flight. TOUR – Brewery District Walkabout, 1:30-5:30pm, offered by Magic Bus Tours. Visit www.TheMagicBusTours.com and go to the Brewery Tours page/May 12th or call 970-420-0662. Blind Pig: 214 Linden St. 2-7pm. $3 select micros and $2.50 domestic beers. Freedom’s Edge Brewing: 224 Linden St. 3-6pm. $1 off all pints. The Colorado Room: 642 S. College Ave. 3-7pm. Special local tappings all week with extended Happy Hour. Jax Fish House and Oyster Bar: 123 N. College Ave. 4pm-close. Complimentary local draft or bottle with purchase of 1/2 dozen oysters. Jay’s Bistro and Jazz Lounge: 135 W. Oak St. 4-9pm. “Tacos and Tripels,” special street-taco-themed tapas menu and a fresh keg of New Belgium’s Heavenly Feijoa Tripel! Elliot’s Martini Bar: 234 Linden St. 4:30pm-2am. Cocktail Specials, Tapas and Beer pairings. Tap N Handle: 307 S. College Ave. 5pm. Surprise Tapping. Town Pump: 124 N. College Ave. Open-close. Town Pump: Pale Ale, a moonshine, and a hug $6. Social: 1 Old Town Square. Open-close. Unique beer and Special Offerings by the bottle. Cranknstein: 215A N. College Ave. 7pm-Close. Firkin tapping from Equinox: Brewing:. No cover charge. Equinox Brewing: 133 Remington St. 7pm-9pm. Live music with the 14’ers. Avo’s: 605 S. Mason St. 8pm-close. “Beer and Bluegrass” on the patio w/ Chain Station. $7,

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includes 1 local draft. Saturday, May 17 Whole Foods Market: 2201 S. College Ave. 7-10am. FCBW Hangover Breakfast Special, $5; smoothie, $6. FCB/Gravity 1020: 1020 E. Lincoln Ave. All day. Beer and Tapas. Flight of 7 beers paired with 7 tapas. Blind Pig: 214 Linden St. 11am-7pm. Pitcher Specials. $12 select micros, $10 domestic pitchers. Mainline: 125 S. College Ave. 11am-close. Happy Hour 3-6, 9-12pm. Discounted daily beer pairings with chef-inspired cuisine. Tasty Harmony: 130 S. Mason St. 11am-10pm. “Beer and a Bite” special, $6.50. Mulligan’s Pub: 2439 S. College Ave. 11am-1:30am. Happy Hour pricing all day. Fish Restaurant: 150 W Oak St. 11am-9pm. $1 off bill for each recommended pairing, up to $3 off. New Belgium Brewery: 500 Linden St. 11am-7pm. Pairs Well Party – Four food trucks, beer pairings, games. Horse and Dragon: 124 Racquette Dr. 12-6pm. 1pm Firkin Tapping. The Colorado Room: 642 S. College Ave. 3-7pm. Special local tappings all week with extended Happy Hour. Jax Fish House and Oyster Bar: 123 N. College Ave. 4pm-close. Complimentary local draft or bottle

beer with purchase of 1/2 dozen oysters. Elliot’s Martini Bar: 234 Linden St. 4:30pm-2am. Cocktail Specials, Tapas and Beer pairings. Avo’s: 605 S. Mason St. All day. Local micro beer special for $2.75. Equinox Brewing: 133 Remington St. 7-9pm. Live Music with Switchman Sleeping. Town Pump: 124 N. College Ave. Open-close. Town Pump: Pale Ale, a moonshine, and a hug $6. Social: 1 Old Town Square, Open-close. Unique beer and Special Offerings by the bottle. Ace Gillett’s: 239 S. College Ave. Open-close. Complimentary pour of Funkwerks Saison with Street Tacos or Pork Belly Bun. Pateros Creek Brewery:: 242 N. College Ave. Open-close. Food Truck Pairing. Sunday, May 18 Signature Event Black Bottle Brewery: 1611 S. College Ave. 11am-

2pm. Brewers Brunch, featuring taco bar, beermosas, the Collaboration Brew and more. $15, includes one

drink ticket. Whole Foods Market: 2201 S. College Ave. 7-10am. FCBW Hangover Breakfast Special, $5; smoothie, $6. Mainline: 125 S. College Ave. 11am-close. Happy Hour 3-6, 9-12pm. Discounted daily beer

pairings with chef-inspired cuisine. Tasty Harmony: 130 S. Mason St. 11am-10pm. “Beer and a Bite” special, $6.50. Fish Restaurant: 150 W Oak St. 11am-9pm. $1 off bill for each recommended pairing, up to $3 off. New Belgium Brewery: 500 Linden St. 11am-7pm. Tapping Biere de Mars pairing with Food Truck. Horse and Dragon: 124 Racquette Dr. 12-6pm. May ‘14 CSU grads with I.D. get one free beer. The Colorado Room: 642 S. College Ave. 3-7pm. Special local tappings all week with extended Happy Hour. Jax Fish House and Oyster Bar: 123 N. College Ave. 4pm-close. Complimentary local draft or bottle beer with purchase of 1/2 dozen oysters. Elliot’s Martini Bar: 234 Linden St. 4:30pm-2am. Cocktail Specials, Tapas and Beer pairings. Avo’s: 605 S. Mason St. All day. Local micro beer special for $2.75. Social: 1 Old Town Square, Open-close. Unique beer and Special Offerings by the bottle. Ace Gilletts: 239 S. College Ave. Open-close. Complimentary pour of Funkwerks Saison with Street Tacos or Pork Belly Bun.Je Ju Town Pump: 124 N. College Ave. Open-close. Town Pump: Pale Ale, a moonshine, and a hug $6.

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Thank you to sponsors!

Venue Sponsor • Fish Restaurant and Market• Domenic’s Bistro & Wine bar

• Vincent Heavenly Pizza Pies & Pasta

• Farmers Bank• PinBall Jones

• The Forge Publick House• Tap n Handle• Town Pump• Signs By Tomorrow

Supporting Sponsor

Industry Sponsor

Official Sponsor

Partner / Co-Presenting

10 | BEER WEEK 2014

THE 2014 COLLABORATION BREW will be on tap at local tasting rooms and select events throughout the week. Ten teams will concoct ten different brews during what has become something of a local tradition. Whether you’re an aficionado, enthusiast or novice, this is a great opportunity to sample variations on a theme and compare the subtle and sometimes not-so-subtle distinctions among the different beers.

New Belgium Plant Engineer Chris McCombs says that while it’s always a trick to make time for it, the collabo-ration is something local brewers really look forward to.

“Everyone is growing and everyone is busy, but we do it because it’s fun and it’s a great opportunity to learn from each other,” he says.

Equinox Brewing Owner Colin Westcott, who this year leads a team that includes Coopersmith’s and two newcomers, 1933 Brewing Co. and Snowbank Brewing, adds that the col-laboration is an ideal opportunity to showcase how the brewers, while com-petitors, can come together to do some-thing for beer lovers in the community.

“The Fort Collins Craft Brewers’

Collaboration follows a unique structure of ‘cross pollination,’” says Westcott. “Each brewery produces a beer with input, inspiration and help from other brewers. The breweries each release their collaboration at their respective tasting rooms on the first day of American Craft Beer Week to celebrate our vibrant beer culture.”

Calling itself the Loose Affiliation of Fort Collins Craft Brewers, the group works in teams of four to craft beers based on the same recipe parameters.

“We kept it pretty straightforward this year,” says McCombs. “Working with your basic four ingredients: water, malt, hops and yeast, the teams will play with the type and quality of each. Alcohol content, color, fla-vor and bitterness are all dials you can turn while keeping a common thread.”

McCombs is collecting information from each team including the name of the beer, brew date, the inspiration behind it, details of the brew and a description of ba-sic flavors. He hopes to make the informa-tion available to the public through an app and at the various tasting rooms.

“I’ve done quite a few of these col-laborations, and I’m always impressed by how much we learn from each others’

process and philosophy,” says McCombs. “Being around the other brewers gives you a chance to absorb new ideas and tweak your own. If you stay in your own bubble too long, you’re not going to come up with something new.”

That innovation is essential to the spirit of craft brewing. Whether you’re Pateros Creek brewing 1,000 barrels a year or New Belgium brewing 800,000, the idea, says McCombs, is to always think like a small brewer, creating beers with quality rather than quantity in mind—beers that may fall within a cer-tain style but can always stand on their own as simply being great.

“Brewing is both art and science,” he says. “This collaboration really brings out the art piece and the creativity, and that’s where great new ideas come from.”

Sample the 2014 Collaboration Brew at brewery tasting rooms through-out the week and at the Collaboration Brew Celebration and Toast, Monday, May 12, at C.B. & Potts. For that event, all 10 collaboration beers will be on tap and proceeds will go to support the new Fermentation Science and Technology program at Colorado State University.The Collaboration Beer will also be available at the Fort Collins Museum of Discovery Rooftop Party, Friday, May 16. Both of these events are free and open to the public. See the Beer Week Schedule for more information.

Smells like team spirit Collaboration Brew 2014 on tap now

BREWERS FROM NEW BELGIUM, PATEROS CREEK AND SNOW BANK WORK ON A 2014 COLLABORATION BREW.

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IT IS EASY TO SEE why newcomers might feel lost when looking at a beer menu. Wheat, weizen and wit—each are different styles with specific histories and characteristics, but all are fairly sim-ilar in composition. It can be confusing! Here are five clues that will help you decipher what a beer might taste like.

1. Region of origin A beer style’s region of origin goes a long way in providing clues to what the beer might taste like. The classic beer styles were developed over hundreds of years and were greatly impacted by regional and environmental variables like geogra-phy, climate and water chemistry. There are exceptions, but these geographic terms offer clues about a beer’s character.

Origin Clues:• German-style | lager with complex

malt character and floral hops• Belgian-style | fruity, spicy ales or

sour beers• English-style | pale ales, porters and

stouts with earthy hop character• American-style | hop-forward beers

with flavors of pine, citrus and resin• Belgo-American | fruity and spicy

Belgian yeast flavor with American-style hop character

2. ColorClassic beer styles include a fair num-ber of beers named after their color, and you can often make a good guess of a beer’s malt flavor just by knowing its name and seeing it in a glass.

Color clues• Light/Pale | Flavors: grainy, bread-

like | Styles: blonde ale, helles, Belgian-style

• Amber | Flavors: toasty, bread crust | Styles: amber ale, amber lager

• Brown | Flavors: toast, roasted nuts, chocolate | Styles: brown ale, Marzen, dopplebock

• Black | Flavors: burnt toast, dark chocolate, coffee, espresso | Styles: dry stout, robust porter, American black ale

3. Special ingredientsSpecial ingredients range in intensity, but there is usually an expectation that the brewer will aim to strike a balance.

Common Special Ingredients: • Chocolate• Coffee• Fruit | raspberries, strawberries,

peaches, cherries, etc.• Herb and Spices | cinnamon, ginger,

cardamom, heather, etc.

4. YeastToday’s brewers are using nontraditional yeasts, blending different types of yeast and using traditional yeast in untraditional ways. It’s not quite as cut and dry as ale and lager, but some generalities do exist.

Ales: Ales ferment at warmer tem-peratures and often present more yeast-derived flavors (fruity, sometimes spicy). You can anticipate that yeast fla-vors provide at least some of the flavor.

Lagers: Lagers ferment at cooler temperatures and create a much “clean-er” beer, allowing you to taste the malt and hops more explicitly.

5. Vessel/ Vintage/ VolumeVessel: Beer that has been aged can pick up the flavors of the vessel. Barrels are one of the most common aging vessels. From a new barrel, the beer can present flavors of the wood itself, usually oak. If the barrel had been used for another beverage (wine or spirits), some residual flavors from those may be present as well.

Vintage: A vintage denotes the year a beer was produced. While in most cas-es beer should be enjoyed fresh, certain styles can develop positively when aged.

Volume: “These go to 11.”Volume usually denotes either

flavor or strength. Words like “strong,” “sour” and “session” act as clues to what you might experience.

Adapted with permission from CraftBeer.com/Brewers Association. All Rights Reserved.

The brew in front of you Five clues to deciphering craft beer stylesAndy Sparhawk

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While Fort Collins gets ready to celebrate Beer Week number one, the city’s Colorado Brewers’ Festival is getting ready to toast a number of its own: 25.

On June 28 and 29 from 11am to 5pm, the COBF will take over the Civic Center area in Downtown Fort Collins and present its 25th edition of the festival that helped pioneer Fort Collins’–and Colorado’s–beer culture back in 1990.

“It’s been a wonderful ride,” says COBF festival director Peggy Lyle. “The changes we’ve seen over the last quarter of a century in Colorado craft brewing and our festival have been astounding.”

This year’s event will feature 50+ breweries and 100+ beers from across Colorado. The fest provides a complete Colorado experience with craft beer, outdoor activities and homegrown music and food, and enables attendees to “Experience What’s Brewing in Colorado.”

The festival was started in 1990 when Fort Collins brewers Doug Odell (Odell Brewing) and Brad Page (Coopersmith’s Pub & Brewing) approached the Downtown Fort Collins

Business Association with the idea of a festival to showcase local brewers.

At the time, Fort Collins had just three microbreweries, the state’s micros could be counted on two hands, and the world snickered at America’s beer culture.

“The Colorado Brewers’ Festival,” recalls Page, now the founder of Colorado Cider Company, “was the first statewide beer festival. It legitimized our industry.”

Today Fort Collins has 13 breweries, Colorado’s brewery total is heading for 300, and the US has become the most advanced brewing nation on earth.

The COBF has enjoyed big growth and changes of its own. The festival is using its 25th event to celebrate its past and kickstart its next 25.

In a move that reflects the event’s first years, this year’s COBF will feature free admission. “This will make it easier,” Lyle says, “for more people and beer lovers to come in and enjoy the bands, food and recreational activities we offer beyond great craft beer. Being welcoming and open is the Colorado way. ”

Beer lovers looking to sample the vast variety of the state’s liquid art can purchase a $20 COBF package that

includes a beer-tasting mug and festival bucks for ten tasters of beer. One dollar “Festival Bucks” will be available for additional beer samples, food and Colorado experience attractions.

Advance online buyers of the beer package also receive a commemorative full beer glass to use at the festival and can enter into a drawing to win beer for a year from Odell Brewing. Tickets go on sale at the beginning of May.

Beer geeks can also partake in fun-but-educational “Beer School” classes at the festival, and they can buy tickets to attend the exclusive All Brewers’ Eve beer-dinner event on Friday, June 27. There they’ll taste exclusive Colorado beers while mingling with beer enthusiasts and brewers.

Tickets, beer lists and updates on more new features for the COBF can be found at www.DowntownFortCollins.com.

Meanwhile, beer lovers can toast the must-visit-destination status of Fort Collins and the Colorado Brewers Festival.

“Fort Collins,” Doug Odell says proudly, “is one of the most respected brewing cities in the United States. The Colorado Brewers’ Festival has played a significant role in our city’s beer-centric progress and helped make Colorado one of the nation’s best states for craft beer.”

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Colorado Brewers’ Festival hits 25by Marty Jones

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5 Old Town Square | Fort Collins

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WHEN JEFFREY CALLAWAY had the opportunity to teach a portion of CSU’s Brewing Science class in 2007, something clicked for him. Callaway, now a doctoral student and driving force behind the university’s new Fermenta-tion Science and Technology program, saw that it might be possible to combine his passion for higher education with his love of the brewing industry to help cre-ate something really powerful—a new university program focused specifically on the use of microorganisms to ferment different types of food and beverages.

Fast forward to 2014 and the Fermen-tation Science and Technology program is up and running and garnering student in-terest at a rate that surprises even Callaway.

“Our goal for the first year was 15 students,” he says. “At last count we had 33, and I know that’s gone up. We’ve had well over 120 students contact us to learn more

about the program, and I think we might see three times as many as we expected.”

While first-year students are busy taking their program pre-reqs—think lots of science—Callaway and others are raising funds and managing construc-tion of a new facility that will include a pilot brewing system, analytical lab, con-ference center and sensory space.

The program is part of the De-partment of Food Science and Human Nutrition in the College of Health and Human Sciences and is one of only a handful in the country. It aligns per-fectly with the university’s commitment to its land-grant mission of teaching, research, service and outreach, and you couldn’t pick a city better qualified to advise on microbial matters.

“The breweries have been instru-mental in the development and creation of the program,” says Callaway. “We’re

very collaborative. They’ve provided di-rection and vision through our advisory board and donated equipment, money and services critical to our success.”

In return, Callaway says, the breweries will benefit from the talent, research and analytical lab work the pro-gram generates. Smaller breweries will have access to the on-campus lab, and a well-trained pool of potential employees will be a welcome resource for the city’s growing brewing industry.

Callaway says that the goal of the Fermentation Science and Technology program is to be of service to the indus-try and for students to get the training they need to be successful citizens of the fermentation industry. Students who grad-uate with a degree in the new major will be ready for a variety of careers including food and technology, food health and safety, wine and brewing sciences, dairy and cereal sciences, food microbiology and fermented foods among others.

Callaway calls the first-year pro-gram—like its students—a freshman and says that there’s a long way to go before it achieves senior status. While the breweries and others have made significant financial contributions—Anheuser-Busch most recently with a $250,000 donation—the program still needs to raise more than half the $1.5 million it will take to complete staffing, program development and facilities.

For Callaway it’s a huge investment of time and energy but one filled with prom-ise. “I want to be involved in the [brewing] industry in the broadest way possible, and this seems like a great and very viable option,” he says. Then he jokes that the de-cision to go all in on a brand new, untested program might not even be his. “After all,” he says, “90 percent of my cells are microbi-al. It could be their choice.”

You can learn more about CSU’s Fermentation Science and Technology major and the collaboration between the university and local breweries at the FCBW State of the Industry Forum, Thursday, May 15, 6-8, at C.B. & Potts. The event is free and the 2014 Collabo-ration Brew will be on tap.

For information on how to support the fermentation program, visit Fermentation.colostate.edu or contact Kim Winger, Director of Development, (970) 491-2797, kim.winger@colostate.edu.

Watch it grow CSU’s Fermentation Program brewing support

JEFF CALLOWAY IN CSU’S BEER LAB

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1. You’re a man with a mid-life crisis. I don’t want any of this to sound sex-ist, but I have yet to meet a woman that wants to

be a brewmeister. We’re all open to equal opportunity, but I’d be willing to bet that

most women are just more practical when it comes to libations.

2. You have a beard, or wish you did. Even if your wife/girlfriend doesn’t let you have one, or your

facial hair is so patchy you look prepubescent, your brain tricks you

into thinking you have a lush, full, extravagantly tangled mat of

manliness.

3. You’re depressed working at your engineering firm… or HP. It’s a scientifically proven fact that all formally trained electrical and mechanical engineers hate their jobs and just want to sit in the garage brewing beer and building motorcycles/hot rods/canoes/any-

thing “manly.” I think there’s a Princeton study on this.

4. The economics of oversaturated markets does not register in your brain. Re-gardless of how many brew-eries there are, you ALWAYS think there could be one

more….to infinity….plus one.

5. You hate wheat beers, but you love Hefeweizens. Your tongue is physically averse to common names. You have your bocks,

helles, porters, pilsners, dunkles, dopplebocks, IPAs, saisons. But you don’t just say “lager” — you’re a scientist, dammit!

6. You have a garage full of bikes. I don’t know if New Belgium start-ed this or what, but bikes and beer go together like choc-olate and peanut butter for

some reason.

7. You’re a sucker for fan-cy ingredients. Ever tasted a beer and said, “Mmm, a strong fore-palate of curry, followed by oaky watermelon tones, Jujubees and a hint of sand. Delicious!”? Then you’ve been drinking too much beer.

8. On that note: you don’t drink beer out of standard pint glasses. Each type of beer has its own specifically

shaped stemware, and if you aren’t served the proper beer in its proper glass, you’ll only tip the waitress 30 percent of your paycheck instead of your stan-dard 50 percent.

9. You don’t drink Fat Tire.

10. When asked what you want to do for a living you say, “I don’t know, I guess I like my job… I mean it ’s cool. But you know what this town needs? A good

brewery,” while sitting in Odell’s tasting room.

Ben owns the Lyric Cinema Cafe where every week is Beer Week. Drop by for a cold craft beer, popcorn and a movie.

In this day and age of news lists for the lazy, here is an amusing Buzz-feed-style list of how to identify if you should throw your hat in the hat-filled ring of Craft Brewing.

Ben’s tenIs your true calling to be a craft brewer?Ben Mozer

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