THE GILDED BREWHOUSE


 

SCIENCE ON TAP

INTRODUCTION TO THE SCIENCE OF BEER AGING

Our brewmaster guides homebrewers through the science behind aging your beer, from the molecular evaluation of beers to to the patience and experimentation required of your favorite batch of "spiced chocolate apricot stout."

By Charlie Hoxmeier, PhD


IN THE BREWHOUSE

BREWING THE BRETT

A glimpse of a brewhouse in action: from milling the malts, turning those malts into wort in the mash tun, boiling with hops in the kettle, and through the heat exchanger to the fermentation tanks. 

ON THE DOCKET

CELASTRINA HOP FARM

Our next feature will take you just north of Fort Collins to the Celastrina Hop Farm, where we visit Drew and Kiki and talk Colorado hop production, best practices, and farming with the local brewing industry in mind.



The Brewtography Project: Artful Photography Inspired by Colorado Craft Beer

Dustin Hall captures the magic of the Centennial State's brewery scene in his images, which are currently on display at Hotel Teatro and will be featured in a soon-to-be-released coffee table book.

BY CHRISTINE DEORIO | OCTOBER 5, 2017
5280 Magazine

Like many great creative ideas, this one began with a beer. Photographer Dustin Hall and his wife had just moved to Denver, and like many newcomers, were checking out the local brewing scene. As they visited breweries, distilleries, and cideries, Hall began to notice that he was just as inspired by his surroundings as he was by the contents of his glass. “What really did it for me was the aesthetics of the different environments—generally speaking, lots of wood up front, lots of metal in the back,” he says... (Read full article here).