December 17, 2014
Thanksgiving may be over, but there is still time to enjoy some pumpkin goodness. Check out this delicious pumpkin beer cheese soup recipe made with our Denver Pale Ale, courtesy of our friends at Thrillist. Experts agree that this is a surefire way to fight the cold on those biting winter nights. We recommend pairing it with Hoss.
Photo courtesy of Perry Santanachote/Thrillist
Pumpkin Beer Cheese Soup Recipe (full article here)
Total Time: 1 hour, 30 minutes
Yield: 6 servings
- 2 pumpkins, about 2 pounds each
- Cooking oil spray
- 2 tablespoons olive oil
- 2 large carrots, peeled and thickly sliced
- 2 celery stalks, thickly sliced
- 3 shallots, chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 garlic cloves, minced
- 1 tablespoon minced thyme
- 2 teaspoons minced fresh sage
- 1 teaspoon minced fresh ginger
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground nutmeg
- 3 ½ cups chicken broth
- 2 (12-ounce) bottles Great Divide Denver Pale Ale
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 2 cups whole milk
- 4 cups shredded sharp cheddar cheese
- Croutons or pumpkin seeds for garnish (optional)
- 6-pack Great Divide Hoss Rye Lager (optional for pairing)
- Position 1 rack in the upper third of an oven and 1 rack in the lower third; preheat to 425°F. Line 2 rimmed baking sheets with foil and set aside.
- Quarter the pumpkins, scrape out the fibers and the seeds, and spray with cooking oil. Place pumpkins, cut side down, on baking sheets. Roast until tender and the rinds pull away from the flesh, 45 minutes.
- Remove from oven and peel rinds off the flesh with tongs. Discard rinds, and transfer flesh to a bowl.
- In a large stockpot over medium-high heat, warm olive oil until shimmering. Add carrots, celery, shallots, salt, and pepper. Sauté until vegetables begin to soften, about 7 minutes. Add garlic, thyme, sage, ginger, paprika, and nutmeg; cook, stirring frequently, for 1 minute. Add pumpkin flesh, broth, and 1 ½ bottles of Denver Pale Ale (drink the rest). Bring to a boil, cover, reduce heat to medium-low, and simmer for 15 minutes.
- In a medium pot, melt the butter over medium heat. Whisk in flour and continue to whisk constantly for 1 minute. Gradually whisk in milk until smooth and thick. Add cheese 1 cup at a time, stirring until smooth each time. Reduce heat to low until pumpkin mixture is ready.
- Pour cheese mixture into pumpkin mixture. Using a stick blender, puree the soup until smooth. Or puree in batches in a blender.
- Ladle 2 cups soup into 6 bowls and garnish with croutons and pumpkin seeds. Serve with cold bottles of Hoss.
November 26, 2014
Here at Great Divide, we are never completely satisfied with our beers. Satisfaction doesn’t lead to greatness, and making great beer is what we are all about. In our constant pursuit of greatness, we are always looking at how we can improve our systems, change a process, alter ingredients, or utilize new equipment to continue to get the best beer possible from our brewery to your hands.
Sometimes the changes we make aren’t always noticeable, but we recently made a change that we want you to notice, and some of you already have. We have recently begun using a centrifuge as an alternative filtration method for our beer, and there are many reasons why we are excited about this, and why you should be too:
First of all, using a centrifuge is going to result in better tasting beer. Relying on g-force to do the work, a centrifuge spins the beer at a high RPM, naturally separating out the heavier hop and yeast particles that remain after fermentation. This process is much gentler on the beer than typical filtration, which uses aids like DE (diatomaceous earth) to help strip out all particulates from the beer. While many beer drinkers are accustomed to equating clarity with quality, that degree of filtration is not actually necessary. Centrifugation allows the smaller hop particles and essential oils to stay in the beer, contributing to improved hop aromas and a fuller mouthfeel.
So now we have improved the flavor profile of our beer, but what about consistency and stability? If you have picked up a six-pack of Titan or DPA recently, you may have noticed a slightly hazier appearance, or even tiny bits of particulate at the bottom of the beer. Both of these are common side effects of centrifugation, and in no way negatively affect the quality or flavor of the beer. In fact, beer is closer to its “natural” form in this state, and a better representation of what the brewery intended it to taste like. Using a centrifuge also dramatically decreases the risk of oxygen pickup that you get from filtration, resulting in improved head-retention and a longer shelf life for your beer.
Another massive draw for us in the decision to switch to centrifugation was the environmental impact. By cutting down our need for DE, we are greatly reducing our waste stream and landfill imprint. We are always willing to make changes to continue improving the quality of our beer, but the added environmental reasoning of this decision made it an easy sell. We think that you have just as much of a right as anyone to know what is going on with your beer, and we don’t want anyone getting scared off by a slightly different appearance to their favorite brew. Education is key, and we’re here to answer your questions. Great Minds Drink Alike, after all.
October 16, 2014
The air is getting crisp, the leaves have started to turn, and it’s time to start planning ridiculous costumes for your children and pets to wear so you can laugh
at with them. Well, at Great Divide we know that with changing seasons come changing palates, and our line of fall seasonal beers is back again to accompany all of the corn maze, haunted house, turkey trotting, pumpkin patching festivities you can wrap your hand-knitted beanie clad head around. Just for some added inspiration, here are some of our favorite times to enjoy each brew:
Fresh Hop: Crisp Autumn afternoons when the air is chilly but the sun is warm enough to claim “it’s patio weather.”
Hibernation Ale: Great for sitting around a campfire, soaking in the last few opportunities to sleep out in the woods with your friends before Winter weather hits.
Oak Aged Yeti: Après-ski, when you kick off your cold boots, put on dry wool socks, and feel the blood circulate back to your limbs as you curl up on the couch and watch the snow fall from the window.
Want to share your favorite ways to enjoy each brew? Tag photos to @greatdividebrew on Instagram, Twitter, & Facebook. Cheers!
Oak Aged Yeti is Yeti Imperial Stout’s sophisticated sibling. They may be from the same clan, but they have entirely different personalities. Oak aging gives a subtle vanilla character, rounding out Yeti’s intense roastiness and huge hoppy nature. Who says you can’t tame a Yeti? At 9.5% ABV, it boasts a perfect Ratebeer.com score of 100 and was named one of BeerAdvocate’s 2010 “Top 100 Beers On Planet Earth.”
Fresh Hop is a labor of love meant to be enjoyed today. Brewed every fall since 2003 with wet, whole cone hops from the Pacific Northwest, it was one of the first bottled fresh hop beers available in the U.S.. Great Divide tells drinkers, “Don’t age it. Keep it cold. Drink it now. Savoring this delightful pale ale during harvest season ensures that its unparalleled grassy, citrus hop brilliance will remain uncompromised.” At 6.1% ABV with 55 IBUs, Fresh Hop has garnered a score of 98 on Ratebeer.com.
Hibernation Ale is Colorado’s original strong ale and Great Divide’s celebrated winter tradition since 1995. At 8.7% ABV, this robust, dry-hopped ale has a malty richness balanced with a complex hop profile and hearty, warming character. Hibernation is a three-time Great American Beer Festival medal winner and boasts a Ratebeer.com score of 98.
June 26, 2014
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.
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.
June 12, 2014
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.
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!
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!
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!
- Wild Mushroom Risotto
- Herb-Roasted Chicken or Turkey
- Asparagus & Parmesan Salad
- Homemade Cranberry Sauce
HERCULES DOUBLE IPA –
- Garlicky Braised Greens
- 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!
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
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.