Great Divide Grillin’ Guide

June 26, 2014

 GDgrillguide

Friends, it’s that time of year again. Even though we enjoy 300 days of sunshine here in the Centennial State, we know that you can’t beat summer grilling. Of course, nothing goes better with grilled grub than beer, especially our bold, balanced brews. Here’s a grilling guide to make your next al fresco evening a smash! Remember, great grilling starts with Great Divide.

 

Starters and Sides

 

Veggie Skewers & Titan IPA

Zucchini, bell peppers and onions make for crisp, healthy kabobs sure to please both veg heads and carnivores alike. Marinated in extra virgin olive oil, sea salt and cracked black pepper, these straightforward skewers pair perfectly with the citrus hop character of our flagship Titan IPA. Start your party off with a stalwart brew and an easy crowd-pleaser.

Grilled Sweet Corn On The Cob & Showdown Rye IPA

This state fair staple is all grown up when slathered with butter and Aleppo pepper. The smooth, cumin-like heat of pepper and the sweet, seasonal smack of the corn are a match made in heaven. Our new rye IPA, Showdown, is a hardy, burly beer that re-imagines what an India Pale Ale can be. Only available from July-September, it was born for the grill.

 

Meaty Mains

 

Barbeque Chicken & Hoss Rye Lager

Whether you’re an old-fashioned Texas BBQ fan, a Carolina vinegar devotee or a Kansas City barbeque disciple, charbroiled chicken is an all-American fave. Subtly smoky, juicy chicken and Hoss Rye Lager couldn’t be better together. Hoss’ earthy, spicy notes and its brilliant red-orange sunset hue destine it for long, easy summer nights.

Grill-Seared Ahi Loin & Colette Farmhouse Ale

When temperatures soar, something a bit more delicate suits the soiree. Fresh, healthy ahi loins can be a welcome alternative to heavier dishes. Plus, the simplicity of the dish allows Colette’s complex vibrancy to sparkle. Fruity and slightly tart, this saucy minx pairs beautifully with fish and delivers an unparalleled crispness.

Bison Burger & Nomad Pilsner

What could be more Colorado than a bison burger and a locally-made lager? This new spin on the classic burger-and-beer trope proves a burger doesn’t have to be boring and a lighter lager doesn’t have to be lifeless. Top your burger with sauteed sweet onions and a smooth cheddar to meet old-school with new. We have one rule for our cookouts–no swill allowed.

Grilled Leg Of Lamb & Claymore Scotch Ale

For an international pairing that’s other-worldly, try a Middle Eastern-inspired yogurt/lemon zest/rosemary marinade on a sultry leg of lamb and pair it with our tribute to the “wee heavy” beers of Scotland. Claymore’s deep-ruby allure and subtle caramel notes evoke the languid tail end of a hot summer night. No dark beer in summer? Think again.

 

For Your Sweetie Pie

 

Outdoor S’Mores & Oatmeal Yeti Imperial Stout

Translate this camping favorite into a backyard bonanza with just a cast iron skillet. Fill the bottom of the skillet with semi-sweet chocolate chips (and a few peanut butter chips for added richness) and top with large, fluffy marshmallows. Heat it up on the grill until it becomes a melty delight. Dig in with graham crackers and toast the evening with our newest roasty, full-bodied member of the Yeti Clan. Sweet and easy? Turns out, you can have it all.

 

Announcing Our Future Second Home!

June 12, 2014
GREAT DIVIDE

Great Divide Founder/President Brian Dunn at the site of our future second home on Brighton Boulevard in Denver, Colorado. Photo courtesy of Eater Denver/Adam Larkey.

As we celebrate our milestone 20th Anniversary this year, we are proud to officially announce our future second location at 3403 Brighton Boulevard in Denver, Colorado. This summer, we are set to break ground on what will become a comprehensive second facility that will afford us both expanded production capacity and a chance for our customers to enjoy even more Great Divide beer. With proud roots and a storied history in Denver’s Ballpark Neighborhood, our current facility will stay right where it’s always been, continuing to produce and serve the beers for which we are famous.

Our expansion plans will be spread out over two phases, with Phase 1 projected for completion in the Spring of 2015. This facility will be home to much-needed warehouse space, a keg line and, for the first time in Great Divide history, a canning line. As an additional component of Phase 1, we’re excited to introduce the Great Divide Barrel Bar – a cozy, 40-50 seat Tap Room on the corner of 35th Street and Brighton Boulevard, which will give Great Divide fans unparalleled access to some of our rarest beers, including many of our previously hard to find barrel-aged vintages.

Phase 2 is set to open 2-3 years after Phase 1, and will include full-scale brewing operations, including brew house and fermentation tanks, in addition to a more expansive Tap Room, beer garden, and public brewery tours. Phase 2 will open with a production capacity of around 80,000 barrels per year, allowing us to better meet the  demand for our beers in Colorado and out-of-state.

Once the entire project is complete, our little brewery on Arapahoe Street will transition to more of a small-batch production facility with increased room for us to brew our specialty beers currently found in 22oz. and 750mL packaging.

All this wouldn’t be possible without our hardworking, creative and passionate employees. We’re looking forward to brewing in our new location and being able to share our story and our passion with many more beer drinkers.

Cheers to the next 20 years!

Brian & the whole Great Divide Brewing Co. team.

It’s a Whole New Ball Game

May 6, 2014

It’s a whole new ball game in Denver this year. Join us on the new rooftop deck in right field for a beer; Titan IPA and Denver Pale Ale are now on tap at the Tavern Ballpark inside Coors Field!

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Another Saint Bridget Miracle

March 11, 2014

Another Saint Bridget Miracle

Why wait until June to start celebrating our 20th Anniversary? To kick off the celebration of our storied 20-year history, we’ve dusted off the recipe books to revisit a classic. That’s right, old school GD fans – Saint Bridget’s Porter makes a miraculous (yet temporary) return to the Tap Room this month. Available just in time for that other Irish Saint’s famous holiday, it’s time to make some new memories with this retro relic.

This miracle happens in the Tap Room starting Friday, March 14th. Join us for a pint; it won’t last long!

 

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Holidays with The Big Show

November 21, 2013

HOLIDAYS WITH THE BIG SHOW: Big Meals Deserve Big Beers.

 

Don’t deny it; the biggest meals of the year deserve the biggest of beers. With its mix of big brewhouse favorites in one über-convenient package, The Big Show has you covered. Here are some of our beer and food pairing suggestions for (classic Thanksgiving dishes & beyond) to take your dinner to the next level of beer pairing bliss!

 

HADES –

  • Wild Mushroom Risotto
  • Herb-Roasted Chicken or Turkey
  • Asparagus & Parmesan Salad
  • Homemade Cranberry Sauce

HERCULES DOUBLE IPA –

  • Garlicky Braised Greens
  • Cassoulet
  • Apple Tart
  • Sweet Potato Casserole with Marshmallows

HIBERNATION ALE –

  • Grilled Beef Tenderloin
  • Rich Mushroom Gravy
  • Sausage Stuffing with Sage
  • Balsamic Roasted Carrots & Parsnips

YETI IMPERIAL STOUT –

  • Rosemary Potatoes Au Gratin
  • Caramelized Leek & Blue Cheese Mashed Potatoes
  • Pumpkin Cheesecake
  • Pecan Pie

Remember that the selection of beers inside The Big Show rotates frequently, so you might find another fun prize. Check out our individual beer pages for more food pairing ideas!

GABF Week Hours & Tours

October 7, 2013

GABF Week 2013: Tap Room Hours & Tours

 

 

 

 

 

 

Monday, October 7th

  • Open 12pm-8pm
  • Tours at 3pm & 4pm

Tuesday, October 8th

  • Open 12pm-8pm
  • Tours at 3pm & 4pm

Wednesday, October 9th

  • Open 12pm-10pm
  • Tours at 3pm & 4pm

Thursday, October 9

  • Open 10am-10pm
  • 10am Special Tapping: Barrel Aged Grand Cru
  • Tours at Noon, 1pm, 2pm, 3pm & 4pm

Friday, October 11th:

  • Open 10am-10pm
  • 10am Special Tapping: Barrel Aged Cuvée
  • Tours at Noon, 1pm, 2pm, 3pm & 4pm

Saturday, October 12th: 

  • Open 10am-10pm
  • 10am Tapping: Rhine & Heart American Sour
  • Tours at Noon, 1pm, 2pm, 3pm & 4pm

Sunday, October 12th: 

  • Open 12pm-8pm
  • Tours every 30-45 minutes between 2:30-5pm

 

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INTRODUCING PEACH GRAND CRU

August 22, 2013

PEACH GRAND CRU: OUR EXTENSION OF PEACH SEASON

We’re thrilled to announce our newest limited release beer, Peach Grand Cru! Brewed with fruit picked at the peak of ripeness, this strong Belgian-style ale marries two of our home state’s well known offerings: great beer and fresh Palisade peaches.

The small, Western Slope town of Palisade is a household name throughout Colorado for its highly-anticipated seasonal peach crop. To brew Peach Grand Cru, our brewers sourced organic peaches from Palisade’s Rancho Durazno, a farm owned by longtime family friends of our Founder and President Brian Dunn.

First brewed as a single 7-barrel pilot batch in 2012, Peach Grand Cru is a true small batch success story. With its powerful fresh peach aroma and complementary Belgian yeast character, visitors to the  Tap Room reveled in the beer’s ability to extend peach season beyond summer’s end. Overwhelming demand for the beer inspired the brewery to immediately start planning for a larger batch for 2013’s harvest season. A larger batch, however, was no easy feat, as over 1600 pounds of peaches are used to brew one 50-barrel batch!

Packaged in large format bottles with a hearty 12% alcohol by volume, Peach Grand Cru is meant to be shared with friends and paired with great foods. Among the many food pairing possibilities, we recommend stuffed mushrooms, smoked chicken quarters, roasted baby artichokes, buttermilk blue cheese, and, of course, grilled peaches with vanilla ice cream.

In addition to the 750ml bottles, limited draft will also be available in select markets where we distributes. With a scheduled early October release, our goal is to have Peach Grand Cru be consumed fresh, but savored well beyond the orchard.

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Titan Dills – Our New Pickle Collaboration

July 5, 2013

Introducing Titan Dills: a brand new beer-inspired pickle from our friends at The Real Dill. Developed alongside our head brewer Taylor Rees, the Titan Dill brine is “brewed” using the same malt and hops from our Titan IPA recipe — resulting in the perfectly citrusy, malty and spicy spear

Join us in the Tap Room on Tuesday, July 30th for the Titan Dills Launch Party. The guys from The Real Dill will be on hand with free pickle samples, and we’ll have jars on hand to purchase and take home.

Check back here in the coming weeks for more information on where you can pick up a jar of this genius culinary collaboration.

The Art of Beer

April 1, 2013

Our friend Amanda Wilshire of Awd aRT sculpted this stunning Hoss-inspired masterpiece from Great Divide bottle caps. Think it would be a good addition to your bar at home? Well, you’re in luck -”Hoss, Big Hoss” is up for auction online until Friday, April 5th! Auction proceeds benefit the Fallen Heroes Fund!

Place your bid here: http://amberwavesevent.auctionanything.com/. Good luck!

 

SPICY HOSS-BRINED CHICKEN WINGS

January 28, 2013

Recipe time! Since more chicken wings are consumed on Super Bowl Sunday than any other day of the year, we thought it would be nice to give you a unique, beer-infused recipe for a spicy new twist on the standard, tired chicken wing. So pick up that sixer of Hoss Rye Lager and get to cookin’…

SPICY HOSS-BRINED CHICKEN WINGS (serves 2-3)

  • This recipe calls for baking the wings, but they are also great on the grill!

INGREDIENTS:

  • Two pounds of chicken wings, tips removed
  • 1 Tbsp vegetable oil (for cooking)

BRINE:

  • 1 – 12 oz. bottle beer (Hoss Rye Lager or Denver Pale Ale works best here)
  • 1 Tbsp brown sugar
  • 1 Tbsp kosher salt

SPICE RUB:

  • 4 cloves finely minced garlic
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne
  • 1 tsp brown sugar
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper

DIRECTIONS:

  • Place wings in a large baking dish or shallow bowl.  Combine all brine ingredients then pour over chicken wings. Add a little water to submerge, if needed.  Cover and refrigerate in the brine for 4 hours (or up to 8 hours).  Remove wings from brine and pat dry with paper towels. Discard the brine.
  • Preheat oven to 425° F.
  • On baking sheet, spread chicken wings out on sheet and lightly coat wings with vegetable oil then rub with spice mixture. Bake in oven for about 15 minutes, then flip chicken wings over and bake for about another 15 – 20 minutes, or until fully cooked and crispy brown.  Serve warm.