Blog | Great Divide | - Part 9

Thanksgiving with Great Divide

November 21, 2011


We can’t believe it’s already Thanksgiving week. Wow, time flies when you’re drinking good beer. As you know, we are all about beer and food pairings. Here’s a quick, easy way to integrate Great Divide into your Thanksgiving feast.

We recommend starting your meal with a crisp Hoss Rye Lager. This quirky, tasty Marzen is a great aperitif to a big meal. With its slightly earthy and spicy character, Hoss beckons your palate to enjoy the bounty of delicious flavors to come.

As you enter into the main course, you can’t go wrong with a Claymore Scotch Ale or a Hibernation. Both of these full-bodied beauties pair perfectly with the down-home goodness of a Thanksgiving meal. Whether its a sultry, garnet Claymore or a warming Hibernation, either beer will make a welcome addition.

Finally, as the meal winds down and everyone eyes the pumpkin or pecan pie, enjoy a smooth Belgian Yeti. With its slightly fruity character and a more restrained hop profile than its Yeti siblings, Belgian Yeti is an excellent complement to a sweet dessert.

As this holiday nears, we want to take a moment to thank all of you for your continued awesomeness. Cheers to you and yours.

Weekend Pairing

November 18, 2011


Welcome to our series highlighting the bountiful world of beer&cheese pairings. Join us each week as we explore a new turophilic delight paired with our seasonal and year-round brews.

Morbier and Claymore Scotch Ale

Morbier is a semi-soft cows’ milk cheese of France. It is ivory colored, soft and slightly elastic, and is immediately recognizable by the black layer of tasteless ash separating it horizontally in the middle.  Traditionally, the cheese consists of a layer of morning milk and a layer of evening milk.  Nowadays, the cheese is usually made from a single milking with the ash added for tradition.

Claymore Scotch Ale: Named for a medieval Scottish sword, Claymore Scotch Ale is our tribute to the legendary “Wee Heavy” beers of Scotland. This malty, deep-ruby beauty features lots of caramel sweetness, a reserved hop profile, and a subtle warming character. Unlike its namesake, this beer only requires one hand, but it’ll still make you feel like nobility. The malty, caramel notes of the Claymore are symbiotic flavors to Morbier’s distinctive characteristics.

Try this pairing to cap off a perfect fall weekend!

Junk In The Trunk

November 16, 2011


We believe it was the great poet Sir Mix A Lot,

Who sounds like a knight but likely was not,

Who sung of a love, way down deep inside,

For a hefty caboose, his fondness he couldn’t hide.

So, in honor of him and his ridiculous song,

Upon the sight of our delivery truck, we will unfettered-ly fawn.

It hustles around town, to, here, there and fro,

One view of its back end and you suddenly know,

Great Divide beer on the move, to your store and your ‘hood,

Springing forth from whence, nothing comes but good.

When you see this beauty rolling through town,

Give it a “Daaaaaaaamn,” with the window rolled down.

Because, in the realm of spectacular derriere,

Our truck’s competitors simply don’t compare.


We are excited to be a finalist for a Denver Web Award this year! Thanks to all who submitted our name in the nomination round. We’ll know tonight if we win Denver’s Best Twitter User, but in the meantime, you can browse all the finalists here:

Cheers to all the finalists and thanks to Denver Westword for putting it all together!

Weekend Pairing

November 11, 2011


Welcome to our series highlighting the bountiful world of beer&cheese pairings. Join us each week as we explore a new turophilic delight paired with our seasonal and year-round brews.

Roth Käse Moody Blue paired with Belgian Style Yeti Imperial Stout

Moody Blue is a smoky, salty, stand out cheese made in small batches using Wisconsin milk then smoked over fruit wood and hazelnut shells.  Moody Blue puts forth a woodsy aroma then presents flavors of roasted nuts, coffee and bacon.  This cheese is nothing short of seductive.  When paired with a malt-driven imperial stout, such as our Belgian Yeti, it will quickly elevate itself to cult status in many books.

Great Divide’s Belgian Style Yeti uses a new blend of brewing traditions which results in characteristic spice and fruit notes imparted by a special Belgian yeast strain.  Yes, we strongly suggest this pairing as a wonderful winter warmer to be enjoyed fireside along with silky, alluring tunes.

Hops Imagined

November 8, 2011

Confusing your Fuggle and your Chinook? Can’t remember the difference between Humulene and Myrcene? Never fear! Use this trusty hop chart!You can even buy one of your own…

Behind the Avatar: The Wench Features One of Our Own

November 4, 2011

The Beer Wench is starting a new series called “Behind the Avatar,” that features those who tweet for breweries. She debuted her new series by featuring one of our own. Check it out!

Great Divide 6-Pack

November 3, 2011

Here at Great Divide, people often assume it’s one big dudefest. However, we have 6 awesome gals under our roof, affectionately known as “the 6 pack”. Here’s your chance to meet them all. Next time you’re at the brewery, keep an eye out for our lovely ladies.

Tannea is our resident “Hops Honey”. She sells Great Divide here in Colorado, Southern California and Arizona. Her favorite Great Divide beer is a toss-up between Titan and Hibernation.

Sharon is our party-planner extraordinaire and our tour manager. Her favorite Great Divide beer is Titan but she’ll never turn down a Fresh Hop when it’s available.

Monique helps us out as our office assistant. Her favorite Great Divide beer is Colette.

Mary is our Count de Money and has worked at Great Divide longer than everyone except our owner, Brian. While she doesn’t have a favorite Great Divide beer (who can chose just one?!), she likes to cozy up to any of the Yetis.

Hanna is our resident word nerd and marketing coordinator. Her favorite Great Divide beer is Fresh Hop Pale Ale.

Monica is our newest female addition and you can find her slingin’ brews in the Tap Room. Her favorite Great Divide beer is Rumble.

Hi, friends

November 1, 2011


We had a great Halloween. Hope you did, too. Here’s a little post-Halloween poem.

Now that November is finally calling,

Costumes, candy and pumpkins away we’ll be hauling,

We’ve dressed up and partied and enjoyed Hallow’s Eve,

But, now, from caramel apples, we need a reprieve.

So, we’ve decided to chill with a warming Hibernation,

In front of the fire with rapt fascination.

October may be over but that’s all OK,

Because it’s merely 3 weeks until Turkey Day!

Weekend Pairing

October 28, 2011


Welcome to our series highlighting the bountiful world of beer&cheese pairings. Join us each week as we explore a new turophilic delight paired with our seasonal and year-round brews.

Did you know—October is American Cheese Month—a celebration of the diverse world of North American-made cheeses. The American Cheese Society has more info about American Cheese Month here.

Avalanche Lamborn Bloomers Robiola paired w/ Hades Belgian Style Ale

Robiola is typically an Italian soft-ripened cheese, but this one is made right here in Colorado at Avalanche Cheese Company.  Lamborn Bloomers has a tangy taste, infused with the wild herbs on which the animals pasture.  This cheese is aged just over a month and displays a silky, well-balanced interior wrapped in a beautiful white-molded rind.

Hades Belgian Style Ale is a well-balanced crisp ale that doesn’t over power the robiola.

This cheese can be found in Denver at Whole Foods Cherry Creek, The Truffle Cheese Shop or St. Kilian’s Cheese Shop.