November 5, 2012
While it’s no secret that we love all the Yetis–Espresso Oak Aged, Chocolate Oak Aged, Belgian, Oak Aged and, of course, the classic Yeti Imperial Stout, using this fearsomely delicious stout in a devastatingly tasty ice-cream-and-brownie combo takes our love to a whole new level. Try these recipes out at home for a beerific dessert!
Chocolate Stout Ice Cream
Makes about 1 quart
3/4 cup sugar
1/2 tsp. sea salt
1 tsp. cinnamon
6 egg yolks
1 cup heavy cream
1 cup half & half
1 1/2 cups Yeti Imperial Stout or Chocolate Oak Aged Yeti
1 tsp. vanilla extract
1/2 cup chopped semi-sweet or bittersweet chocolate
Whisk together sugar, salt, cinnamon, and egg yolks in a 4-qt. saucepan until smooth; stir in cream & half and half and cook, stirring constantly, over medium heat until the mixture thickens and coats the back of a spoon (about 4 minutes). Pour mixture through a fine strainer into a medium bowl, and whisk in Yeti and vanilla; refrigerate until chilled. Process in an ice cream maker according to manufacturer’s instructions. Near the end of churning, add chopped chocolate until incorporated evenly throughout ice cream. Transfer to a resealable plastic container and freeze until firm, at least 4 hours.
Fudge Stout Brownies
Butter for coating pan
1 tablespoon cocoa powder
1 stick (1/2 cup) unsalted butter
8 ounces chopped bittersweet chocolate
1 cup granulated sugar
2 tablespoons brown sugar
3 large eggs
1 teaspoon vanilla extract
1/3 cup Yeti Imperial Stout
1 cup sifted all-purpose flour
1/2 teaspoon salt
Preheat oven to 350°F. Prepare a 9-inch metal baking pan by buttering it well and dusting inside with 1 tablespoon cocoa powder. Set aside. In a large 2-quart saucepan, melt stick of butter over low heat until liquid. Add chopped chocolate, stirring often, until melted and smooth. Remove saucepan from heat and let cool to luke-warm (still liquid but not hot).
Stir sugars in chocolate mixture and mix well. Beat together eggs, vanilla, and Yeti in a bowl until smooth. Sift flour with salt. Stir stout mixture into saucepan by thirds, alternating with flour by 1/3 cupfuls, until batter is just blended. Do not overbeat. Scrape batter into prepared 9-inch-square metal pan and bake at 350°F for about 55 minutes. Let cool to lukewarm before slicing.
November 2, 2012
In early October one of the original members of the Biker Jim’s family suffered two life-altering strokes, leaving him partially paralyzed, unable to work and with mounting medical expenses. Biker Jim’s is one of our neighbors here in the Ballpark Neighborhood, serving up some of the tastiest vittles around.
On Monday, November 5th, Biker Jim’s, The Star Bar and Great Divide are throwing a fundraiser for Mikey. There will be a ton of GD beer on tap from 6-10pm at Star Bar and 100% of those beer sales go to Mikey to help cover medical bills. We will also be accepting donations, giving away swag and auctioning off prizes. Please join us at the Star Bar at 2137 Larimer Street to help out our brother, our friend and one of the nicest people you will ever meet.
If you have questions, please contact Daniel at Biker Jim’s Gourmet Dogs at (720) 746-9355.
October 10, 2012
Join us this week during the Great American Beer Fest. In honor of this week, we have extended hours, tours and an outdoor beer garden. Here are the deets:
GABF Tap Room Hours:
Thursday, October 11th: 10 am – 10 pm
Friday, October 12th: 10 am – 10 pm
Saturday, October 13th: 10 am – 10 pm
Beer Garden Hours:
Friday, October 12th: noon – 8 pm
Saturday, October 13th: noon – 8 pm
Tour Times, October 11th-13th:
Noon – 5 pm every hour
We have delicious year-round, seasonal and experimental beers on tap. See you here!
October 5, 2012
Air still, eerily.
Here, waiting for the deluge.
October 3, 2012
Our beer hero Dave Woodlock has a killer event coming up at Brooklyn’s famed The Gate tomorrow, 10/3. This tap takeover is super special because they will be tapping a 2007 Oak Aged Yeti keg. This Oak Aged Yeti has been aging, waiting to be tapped and enjoyed by the masses. Smooth, oaky, velvet-y. Don’t miss it!
Here is what is pouring alongside 2007 Oak Aged Yeti:
Join us at The Gate, 321 5th Avenue, Brooklyn, NY.
6-10pm. Be there or be square.
September 26, 2012
Coming on October 1st–Oak Aged Yeti, Hibernation and Fresh Hop!
Oak Aged Yeti Imperial Stout 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 is available in 22oz. bottles, growlers out of the Great Divide Tap Room and 5-gallon kegs. It boasts a perfect Ratebeer.com score of 100 and was named one of BeerAdvocate’s 2010 “Top 100 Beers On Planet Earth.”
Hibernation Ale has been our celebrated winter tradition since 1995 and is Colorado’s original Strong Ale. This robust, dry-hopped ale has a malty richness balanced with a complex hop profile and hearty, warming character. At 8.7% ABV and a Ratebeer.com score of 98, Hibernation is available in 6-packs, growler fills out of the Great Divide Tap Room, 5-gallon kegs and 15.5-gallon kegs. Hibernation is a 3-time Great American Beer Festival medalist.
Fresh Hop Pale Ale is brewed with fresh, whole cone hops from the Pacific Northwest. We ship these “wet” hops to Denver overnight and brew shortly after harvest, imparting an intensely grassy hop aroma and citrus hop flavor in a medium-bodied ale. This year’s batch was brewed with Cascade, Centennial and Simcoe whole-cone hops. Clocking in at 55 IBUs and 6.1% ABV, Fresh Hop is a labor of love. It has garnered a Ratebeer.com score of 98 and is available in 22oz. bottles, growler fills in the Great Divide Tap Room and 5-gallon kegs.
September 21, 2012
It’s that time of year again–Oktoberfest season! Join us for our own mini-Oktoberfest in the Tap Room. All next week, September 24th-28th, we will be pouring all of our German-style beers together in honor of this most excellent of seasons. Here’s the tap list:
Hoss Rye Lager
Wiesn fest beer
All pours $5 or samples for $1. Prost!
September 19, 2012
Biologists Marvel At Miracle of Nature
Baby Yeti was born to the Yeti Clan early this month. Weighing in at an adorable 3.5% ABV, this tiny wonder is the first in a line of fearsome, full-bodied stouts to retain an undeniable session quality. While most Yetis clock in around 9 or 10% ABV, biologists have noted that sessionism is a recessive gene amongst the clan and is one of nature’s most rare miracles.
Baby Yeti will be on display tonight in the Great Divide Tap Room as part of the Pilot Night Half Tap Takeover. Join us from 2-10pm for an in depth study of this rarest of treats.
(Picture thanks to one of our awesome Facebook fans, Ryan Shields)
September 14, 2012
Now that all of our Fresh Hop has been brewed and is biding its time in our Tank Farm to become delicious, lupulin-laced pale ale, our brew team can rest. After 5 days of brewing, our 6 brewers can put their feet up–600 barrels later. As the cooler filled with boxes upon boxes of wet hops set to be boiled, brewery employees amassed, enjoying the aroma. However, that delivery marks the busiest time of year for brewers and ushers in the beginning of a annual labor of love.
Thanks to Taylor, Austin, Chris, Tyler, Bryan and Bryan (not a typo, we have more Brian/Bryans than we know what to do with around here!) for all their hard work. Between shoveling whole-cone Simcoes, Centennials and Cascades into the kettle, shoveling them out after the boil, taking gravities and monitoring boils, our brewing team rocked it. Once Fresh Hop is pouring in the Tap Room, we will lift a glass to you!
Fresh Hop should be available around GABF (October 11-13). With fresh citrus and piney notes, it’s not to be missed!
September 10, 2012
Our pilot system has allowed our talented brewers to flex some creative muscle over the last 8 months. In honor of their hard work, we will have the largest line-up of GD pilot beers in the Tap Room ever on September 19th. This stellar evening will include the following pilot beers:
India Pale Lager
Clayton Bigsby Tripel
Oaked Smoked Dunkelweiss
This is the first time these beers will all be poured side-by-side and you won’t want to miss it. We open our doors at 2pm and we’ll be pouring ’til 10. Join us!