Tag Archives: Asher Brewing Co.

Sustainable Homebrewing

Earth Day 2015 is now receding in the rear-view mirror, but it’s worth keeping the Earth Day ethos in mind whenever we fire up our brewing systems. With the annual Big Brew festivities rapidly approaching, we may even want to challenge ourselves to put some of the following ideas into practice.

The folks over at CustomMade have put together a helpful infographic in conjunction with a ten-step plan for sustainable homebrewing, and have been asking beer writers and bloggers to spread the news. Since it’s been a busy month in Tempest Land and I haven’t had as much time to dedicate to writing about beer (to say nothing of brewing!), I figured now would be the perfect time to post their ideas here. I encourage you to read all of Abby Quillen’s “10 Must-Do Steps for Sustainable Homebrewing.” In the meantime, here’s a quick outline of what you’ll find, followed by a brief commentary on a few points:Barley Field (Wiki)

  1. Transition to Grains
  2. Use Sustainable Equipment
  3. Go Local and Organic
  4. Grow Your Own
  5. Reuse Spent Grains
  6. Reuse Yeast
  7. Chill More Efficiently
  8. Reuse Water
  9. Downsize Container Waste
  10. Green the Clean

In terms of sustainability, perhaps the most important concerns are Points #7 and #8 on water consumption. Between cleaning and sanitizing, brewing, and cooling, the beer-making process uses a prodigious amount of water.IMG_1409 My partner in crime urged me to think of ways to cut back on water waste, so I started collecting my cooling water in empty plastic carboys. To my surprise, it took roughly 14 gallons of water to cool 3 gallons of wort from boiling to around 70F. We used that water to keep the trees, lawn, and garden happy, but it was still a lot of water. So I came up with a pump system that recirculates ice water from a bucket through my immersion chiller. I add a combination of ice cubes and ice packs to a cooler, and use the chugger pump that I bought for the day when I build a larger system. An aquarium pump would achieve the same purpose. Now it takes only 3-4 gallons of ice water to cool the same 3 gallons of wort that once took 14 gallons to cool. That leaves enough to water our herb planters.IMG_1408

With regard to Point #5, I’d caution against the occasional rock or pebble that gets into grain. I may be the only person this has happened to, but the first time I made black bean veggie burgers with my spent grain, I chomped down on a pebble and nearly broke my tooth. What I do now instead is use my spent grains to feed the squirrels during the winter, and add it to the compost heap at other times of the year.

I have a tendency to go on at length about the merits of lagers and other beers brewed according to the Reinheitsgebot, but over half of my own brews are experiments that go well beyond the strictures of the Reinheitsgebot . Growing your own or buying locally are great ways to go. So far, I’ve used home-grown lavender and basil in a few of my beers, and have plans to grow a gruit concoction of herbs at some point. I’ve been the beneficiary of home-grown hops, and have also bought peanuts, pumpkins, and honey for my brew days from the local farmers’ market. One of these days I’ll put together a comprehensive post on my experiences using various ingredients in the brewing process.

Without further ado, here’s the CustomMade infographic.

Click to Enlarge Image

10 Must-Do Steps for Sustainable Homebrewing

10 Must-Do Steps for Sustainable Homebrewing
Infographic by CustomMade

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Stay tuned for my post on bottles versus cans in the coming weeks. I’ve been working on it forever, but it’s almost done.

Related Tempest Posts

Pinning Down Place

Drinking Lager in an Age of Extreme Taste

A Bavarian in Texas: Franconia Brewing Company. Dennis Wehrmann of Franconia (north of Dallas) has been so successful with his combination of solar energy and bio-fuel electricity generation that he sells power back to the grid. That’s quite something, considering how much power breweries need to heat the kettles and keep the fermenting beers cool.

Green Pints at Asher Brewing Company. When I completed this article on Chris Asher’s brewery in the northern reaches of Boulder, Asher was still the only one hundred-percent organic brewery in Colorado.

Images

A Field of Ripening Barley, The Palouse, USA: Viktor Szalvay (Wiki Commons).

Water recirculation system and diagram: F.D. Hofer.

Sustainable homebrewing infographic: Abby Quillen.

© 2015 F.D. Hofer and A Tempest in a Tankard. All Rights Reserved.

Striking Craft Beer Gold in Boulder (The Front Range Series)

Park lands and cycling trails, winter sports, an interesting mix of people, a college town vibe, the Flatirons, three hundred days of sunshine a year, and, of course, world-class craft beer. What’s not to like about Boulder, Colorado? Last time, I checked out a few breweries and brewpubs (such as Twisted Pine and the Mountain Sun Pub and Brewery) within walking distance of one another. This set of impressionistic musings picks up where the last one left off, and explores some of Boulder’s breweries reachable by bicycle or car.

Avery Brewing Co.

Innovation is alive, well, and thriving in the shadow of the Rockies. Not far from the place where rivers of generic beer brewed with pure Rocky Mountain water and High Country Barley rise, veteran Front Range craft breweries like Avery continue to challenge our conception of beer.Avery - NewFacility (averybrewing-com) Avery first opened its doors way back in 1993, and demand for its stable of year-round offerings like Ellie’s Brown Ale, White Rascal Wit, and Out of Bounds Stout continues to grow –– so much so that Avery just celebrated its Grand Opening at its new 96,000 square-foot facility in the Gunbarrel district of northeastern Boulder.

But those solid year-rounds and more limited hefty offerings like The Reverend, Rumpkin, and The Beast aren’t the main reason to head straight to the source. No, a journey to Boulder gives you the chance to try beers that don’t make it beyond the taproom walls, beers like IPAs dry-hopped in accordance with the season, caffeinated variations on the stout theme, and one-and-done beers from the Avery Ermita barrel-aged sour series. As with any brewery that is constantly experimenting, what I tasted when I visited might not be what you get to taste.

The rich and full-bodied Fall Day IPA came infused with Colorado spruce tips, adding a beguiling fir needle aroma to the tangerine-grapefruit hop signature. A supple wall of clean but caramel-toasty malt supported a subtle coniferous character well integrated with citrus zest and mango.Avery - Samplers (averybrewing-com) A compelling IPA, to be sure. Out of Mind Stout blends in Ozo’s Organic Coffee Toddy for a café au lait-style stout that showcases roasted malts and various shades of chocolate and dried fruit (prune-fig). Baking spice (clove-cinnamon) mingles with a warming, Kahlua-like alcohol presence, and the beer finishes dry and bitter –– a tad to bitter, perhaps. I really enjoyed this stout, but found myself wanting just a bit more roundness and smoothness on the palate.

If you like American brown ales, chai, and autumnal spice mixes, the rich and russet-coloured Bhakti Chai Brown will be right up your alley. The initial aromas and flavours of ginger, cinnamon, cloves, and cardamom in this unique and satisfyingly off-dry beer yield gently to toasted malts and just a hint of citrus. For something heading in a completely different direction from Avery’s chai brown, try a glass from the Ermita series, which has now stretched over eight editions. When I visited, the Ermita I tasted was a blond Brettanomyces-fermented ale aged in neutral wine barrels and infused with key limes. Hazy orange-gold like liquid caramel, this whimsical yet complex sour layered a restrained tropical fruit Brett character and citric-sour aromas over a bed of fresh grain and light brown sugar scented with clove. Key lime bursts forth on the palate, a touch of oak fills out the waifish body, and a coconut-mango sweetness tames the citrus-sour character before the key lime reasserts itself in the pleasant bitter-lime finish. A playful drink with plenty of surprises.

Servers at Avery are extremely knowledgeable. Samplers served in elegant flutes go for between $1.50 and $6. And the new location offers a food menu –– a nice improvement over the previous location on Arapahoe. Cider-brined rabbit and waffles, anyone?

Asher Brewing Company

In a town with as progressive a flair as Boulder, you’d almost expect to find a handful all-organic breweries. Not so. In fact, Asher Brewing Company was the only one-hundred percent organic brewery in the entire state of Colorado when it opened in late 2009.Asher - FrontRangeCan II (Organic-Soul-Imaging) If environmental awareness forms the bedrock of Chris Asher’s brewery, Asher is just as concerned that you walk out of his taproom satisfied with the beers you’ve just drunk. Asher’s Kölsch-style beer, the Green Lantern, is clean and crisp, hitting the sweet spot of hoppiness for the style. Hopheads will enjoy the floral-citrus explosion of the weightier Greenade Double IPA. Asher also sees to it that a steady stream of seasonals run through the taps. Asher Brewing Company is tucked into a cul-de-sac in the Twin Lakes Tech Park located in the Gunbarrel area of northeast Boulder. Even if the area is off the beaten path, the views of the mountains at sunset more than compensate for the trip out. (See my “Green Pints at Asher Brewing Company” for a longer article on this environmentally-conscious brewery.)

Upslope Brewing Company

Like many breweries in the Front Range area, Upslope is located in an industrial park a short remove from the center of town. And like all these breweries located in seemingly out-of-the-way warehouse units, Upslope draws in the crowds. Upslope shares other elective affinities with its Front Range neighbours as well: a healthy concern for the environment.IMG_9307 Matt Cutter, Upslope’s co-founder, uses a compressed-natural-gas van for deliveries, and recaptures as much of the water he uses from the Arapahoe Glacier as he can. (Indeed, “snowmelt” is listed as the first ingredient on all of Upslope’s packaged products.) Upslope is also near a busy bike path, so you can park your car and get some exercise before you tuck into their beer.

After an afternoon wandering around in the mountains west of Boulder, Upslope’s crisp and deftly crafted beers made for a refreshing early evening taproom session. The full-bodied and floral-spicy Czech-style Craft Lager set the tone, and the pepper- and coriander-spiced Wit with citrusy wheat and crisp slate notes added a bit more zing to the lively conversation that was unfolding at the bar. The Original Pale Ale features the Patagonian hop, an Argentinian-grown Cascade that Upslope began using to weather the hop shortage of 2008. Toasty honeyed malt, marmalade, and tropical fruit (papaya) predominate in this effervescent beer, opening out onto traces of marzipan, fresh oats, and a mild citrus-grapefruit spiciness not unlike some white wines.Upslope Brown (upslopebrewing-com) Upslope also brews a slightly smoky and delightfully pecan- and hazelnut-accented Brown Ale that, as I noted in between snippets of conversation at the taproom, was “one of the nicer browns I’ve had.” A half year later, I picked Upslope’s Brown Ale second (behind none other than Sam Smith’s Nut Brown) in a blind tasting of brown ales for my “Brown Beers Get No Luvin’” six-pack.

Since I last visited Upslope, the brewery has opened a second taproom location in Flatiron Park to keep up with demand, and has begun packaging some of its limited edition beers (such as their Thai-Style White IPA, Christmas Ale, and Foreign-Style Stout).

Crystal Springs Brewing Company

Tom Horst and family had been brewing popular beers out of their garage for several years in Sunshine Canyon, a scenic drive into the mountains west of Boulder.Crystal Springs - Logo (large) It wasn’t until October of 2013, though, that this Boulder High School music teacher with a Ph.D. in percussion moved their nano-sized Crystal Springs operation into a new and larger-capacity facility on the other side of Boulder.

The name of Horst’s brewery pays tribute to an earlier, pre-Prohibition incarnation of Crystal Springs that was first opened by two German brothers on a site overlooking Boulder Creek. Crystal Springs Brewing and Ice Company did not survive Prohibition, but Horst is bent on assuring that the legacy lives on in his latter-day reiteration of the brewery, even if that legacy no longer involves cutting blocks of ice to keep the Bock cold.

Speaking of Bockbier, alas, Crystal Springs’ Wuerzburger wasn’t yet on tap when I stopped by just before their Grand Opening, but I did get a chance to sample a few of their other flagship beers.Crystal Springs - Bottle (historical) Solidly in the American brewing tradition, South Ridge Amber amber derives its fullness from crystal and Munich malts, and features a liberal sprinkling of Chinook, Cascade, Centennial, Amarillo, and Zythos hops. The Summertime Ale started life as a seasonal offering, but quickly became popular enough to merit year-round production. It has all the delicate fruitiness of a German-style Kölsch, with pear and citrus notes combining with a peppery spiciness reminiscent of Cabernet Franc. (“Crystal Springs and the Music Teacher Turned Brewer” incorporates some of Boulder’s brewing history and lore.)

Wild Mountain Smokehouse and Brewery

Just seventeen miles into the hills out of Boulder along the winding Highway 119, roughly-hewn Nederland provides one of the more stunning backdrops in the region for a pint of beer. Nestled among a row of frontier-era facades, Wild Mountain Smokehouse and Brewery greets you with the soothing wood smoke scent of barbeque and winter fires long before you’ve found the sign above the door. Purple and green walls and a cathedral ceiling suspended over a fireplace create a laid-back ski lodge vibe. The space is bathed in natural light during the day, with a garage door-style opening bidding you to spend some time on the terrace in warmer months contemplating the dense pine forests rising up the mountain on the other side of town.

When it comes time to sample the wares, the “brew-ski” is your best bet. The brew-ski is just as you’re probably imagining it –– a ski with beers on it–– and comes with four of whichever house brews are on tap at the time of your visit, along with a guest beer.IMG_9306 For tasting notes, check out my “Wild Mountain: Come for the Great Outdoors, Stay for the Beer and Barbeque,” which includes a brief history of Nederland and its off-beat annual Frozen Dead Guy Days. Wild Mountain’s house brews are hit-and-miss, but the smoked and grilled wings are sublime. And you won’t be disappointed at all by the scenery.

Postscript: If you’re a homebrewer who has just moved to the area, or if you’re into all things fermentable (kvass, yogurt, kombucha, and the like), check out Boulder Fermentation Supply opened up recently by Adam Kandle. I first met Adam at Upslope when he stopped in on his way back from the hills with a backpack full of prickly pears for mead.

Related Tempest Articles

Boulder: Craft Beer at the Foot of the Mountain (Northern Front Range Series)

Craft Beer in the Mile-High City: Colorado’s Northern Front Range Series

Crystal Springs and the Music Teacher Turned Brewer

Milling Against the Grain: Grimm Brothers Goes All-Germanic

Wild Mountain: Come for the Great Outdoors, Stay for the Beer and Barbeque

Green Pints at Asher Brewing Company

Images

Avery new facility and sampler: Avery Brewing Company

Asher can with mountain: Courtesy of Asher Brewing Co. and Organic Soul Imaging

Upslope interior: F.D. Hofer

Upslope Brown: Upslope Brewing

Crystal Springs logo and bottle: Courtesy of Crystal Springs Brewing Company

Wild Mountain sign: F.D. Hofer

© 2015 F.D. Hofer and A Tempest in a Tankard. All Rights Reserved.

Green Pints at Asher Brewing Company

Asher - PintsEvery night is Green Drinks Night at Asher’s all-organic brewery and taproom in Boulder, Colorado.

Surprised? Probably not, though you should be. In a town with as progressive a reputation as Boulder has, you’d be forgiven for expecting to find a handful of all-organic breweries. After all, you can’t throw a hop cone without hitting an organic food store. Not so on the brewery front. In fact, Asher Brewing Company was the only one-hundred percent organic brewery in the entire state of Colorado when it opened in late 2009, and still is today. And not only that: Chris Asher’s penchant for organic ingredients extends to a healthy respect for the environment as well. The brewery and tasting room are one-hundred percent wind-powered. And those chairs you’re sitting on and the table on which you just set your Green Bullet Organic IPA? Repurposed.

The sun is starting to set behind the angular Flatirons as I step into the by-now bustling taproom to meet with Asher, head brewer and co-owner of the eponymously-named brewery. Like many in Boulder, Asher is a transplant, having studied in the Northeast before heading west to hone his brewing skills with Golden City BrewingAsher - FrontRangeCan II (Organic-Soul-Imaging) and the now-defunct Redfish in downtown Boulder. Asher is a soft-spoken and unassuming person, not the type to seek out the spotlight to promote his organic lineup of beers. But when the discussion turns to organic food, environmentally friendly brewing practices, and the organic beers he produces, Asher’s eyes light up. He argues that organic beer makes sense on three counts. First off, sustainable farming practices take less of a toll on the environment. Second, naturally occurring antioxidants that consume oxygen are inhibited by pesticides, Asher claims, and removing the pesticides means a longer shelf life for the beer. Finally and most importantly for Asher, drinkers of organic craft beer aren’t ingesting pesticides.

Even though Asher holds an M.B.A., organic beers are not just about market niches for him. Sure, Asher is more than content that some people make the journey to the taproom strictly because his beer is organic, and he’s rather bemused that some restaurants in town carry his beer for its organic cachet alone. But right from the top,Asher - Chris-FreshHopsTrio it was not some bottom-line notion of cashing in on organic food and beverages that motivated Asher and his business partner, but rather principle. If anything, the decision to go all-organic engenders a series of challenges due to the relatively restricted availability of organic malts and hops. Unlike many other brewers who envision a final product and then go shopping for ingredients, Asher has to build his recipes around what kinds of organic malts and hops he can source. As Asher notes, many breweries express interest in using organic ingredients, but usually balk at the prospect upon learning of the difficulties involved in acquiring organic certification.

If environmental awareness forms the bedrock of Asher’s brewery, Asher, like most any craft brewer, is just as concerned at the end of the day that you walk out of his taproom satisfied with the beers you’ve just drunk. Asher’s Kölsch-style beer, the Green Lantern, is clean and crisp, hitting the sweet spot of hoppiness for the style. Hopheads will will want to pull the pin on the weightier Greenade Double IPA and wait for the floral-citrus explosion. (Couldn’t resist that one … ). Asher sees to it that a steady stream of seasonals run through the taps. When I visited, he had an intriguing Brett- and lacto-spiked wheat beer aged over tart red cherries in red wine barrels. Despite this latter detail, the beer revealed an intriguing white wine character, pleasant acidity, and bright but subtle tart cherries. Right now the seasonal on tap is a ginger beer based on the Tree Hugger Amber, with a winter oatmeal stout planned for later in the year. Asher just brewed up a fresh-hopped pale ale with organic Cascade, Columbus, and Chinook hops from nearby Niwot Hops, so keep your eyes open for the tapping of those kegs in the very near future.Asher - 4PackBarrel

Asher Brewing Company is in the rather anodyne Gunbarrel area of northeast Boulder, tucked into a cul-de-sac in the Twin Lakes Tech Park. Prius driver or not, though, you won’t regret the drive (or bike-ride) out to Gunbarrel in search of something a little different.

*Hot off the press: Asher Brewing Company just started canning its Treehugger Amber. To celebrate, they are having a party this Saturday, October 11, starting at 2pm. Free food!

  • Address: 4699 Nautilus Court (Suite 104), Boulder, CO 80301
  • Taproom Hours: 2pm-12am, seven days a week
  • Tours are free. Call (303) 530-1381 to schedule a tour.

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Other Tempest Articles on Colorado Breweries:

Crystal Springs and the Music Teacher Turned Brewer

Milling Against the Grain: Grimm Brothers Goes All-Germanic

Wild Mountain: Come for the Great Outdoors, Stay for the Beer and Barbeque

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All images courtesy of Asher Brewing Company and Organic Soul Imaging.

© 2014 Franz D. Hofer and A Tempest in a Tankard. All Rights Reserved.