271 Slices
Medium 9780762780983


Williams, Lee Globe Pequot PDF

IntroductionIt should come as no surprise that Colorado has earned the tagline “the Napa Valley of beer.” Only California with more than 300 breweries, and with its 38 million people, has more breweries than Colorado. To really put things in perspective, as of the end of 2011, Colorado had a population of just over five million and more than140 breweries. For those beer lovers not lucky enough to live in Colorado, that’s 140 good reasons to visit the state.In many ways Colorado is the quietest of America’s craft beer heavyweight regions, happily thriving in the shadow of better-known beer epicenters likeCalifornia and Oregon. Colorado produces more beer per capita than any other state in the nation and that cannot be wholly attributed to Coors and Anheuser-Busch having long-established and large-scale breweries based in the state.Colorado’s breweries have a history of making history. The Coors brewery inGolden is one the oldest in America and is still the largest single-site brewery in the world. Boulder Beer Company in Boulder is one of the earliest pioneering craft breweries in America, helping establish a trend that has blossomed into a global movement, and with it, big business.

See All Chapters
Medium 9780762780983

South Central

Williams, Lee Globe Pequot PDF


BierWerks Brewery

121 E. Midland Ave., Woodland Park, CO 80863; (719) 686-8100; BierWerks.com;

Twitter: @Bierwerks

Founded: 2010 Founders: Jeff Aragon and Brian Horton Brewers: James McGraw

Flagship Beer: Helles Year-round Beers: Helles, Altbier, Dunkel, Latzenbier Seasonals/

Special Releases: Weissbier, Oktoberfest, Dunkelweiss, Weihnachtsbier, Doppelbock,

Weizenbock, Maibock, Dortmunder, Double IPA, Baltic Porter, Double Red, Wee Heavy,

Imperial Stout Tours: None Taproom: Mon through Thurs 2:30 to 10 p.m., Fri through

Sat 1 to 10 p.m., Sun 1 to 8 p.m. Growlers are available to go.


ierWerks Brewery owners Brian Horton and Jeff Aragon are not your average brewery upstarts. For more than a decade, they owned and operated Trinidad

Brewing Company in southern Colorado, which went out of business when the economy crashed. Brian and Jeff moved farther north and in August 2010 opened

BierWerks in Woodland Park, near Colorado Springs. Instead of replicating their previous business model and brewing American and English beer styles, they decided to go German.

See All Chapters
Medium 9781574412185

Cómo planear una fiesta con anticipación

Kris Rudolph University of North Texas Press PDF
Medium 9781574414868

Basic Ingredients

Kris Rudolph University of North Texas Press ePub




Use only Mexican Manchego cheese, not Spanish, since the texture is quite different. It can be found in most large supermarkets. If you cannot find Manchego, substitute Monterey Jack.


Ranchero cheese or Mexican fresh cheese is dry and crumbly. If you cannot find it in a Latin supermarket, substitute dry feta or Parmesan.


The recipes in this cookbook use Mexican crema, which can be found in Latin supermarkets. A close substitute would be crème fraîche, diluted with a little milk, or sour cream.


Mexican limes are Key limes and can be found in most supermarkets throughout the southern United States. If you cannot find them, you’re better off using green limes than lemons.


See All Chapters
Medium 9780762780983

BYOB: Brew Your Own Beer

Williams, Lee Globe Pequot PDF


BYOB: Brew Your Own Beer


his chapter includes over a dozen clone beer recipes submitted by some of

Colorado’s finest brewers. From stouts to hoppy IPAs, there’s enough in here to keep even the most avid homebrewers busy. Note: All of the following recipes have been scaled to yield five gallons of beer.

Beer Recipes

Avery Czar Imperial Stout

This high ABV creation holds lots of chocolate, toffee, and molasses notes, making it a perfect beer for pairing with desserts. Avery’s The Czar is also great for cellaring, so don’t fret if you can’t drink the entire batch in one go!

OG: 1.104, FG: 1.025, IBU: 60, SRM: 35+


17 pounds 2-row malt

11.5 ounces cara 45 malt

11.5 ounces honey malt

5.9 ounces cara 8 malt

4.6 ounces carafa III

3.8 ounces debittered black malt

3.8 ounces chocolate malt


0.94 ounce Magnum (60 minutes)

0.89 ounce Magnum (30 minutes)

0.52 ounce Sterling (0 minutes)

0.52 ounce Hallertau (0 minutes)


California Ale Yeast (White Labs WLP001 or Wyeast 1056)

Mash at 152 degrees for 60 minutes. Boil for 60 minutes. Ferment at 66 degrees for the first half of fermentation, then allow the temperature to rise to 74 degrees until complete.

See All Chapters

See All Slices