What is John doing?

I arrived a little before 9 a.m. Jason had already started the mash, so I was a little behind. As I walked in Jason said ‘Hi, come on back’, but looked not my direction, as he was busy stirring the mash. As I walked into the brewing room and around the mash tun, he said come on up, ‘it’s you’re turn to stir’. I’ve been homebrewing for a little while, however this was going to be something very new for me. A giant leap in my brewing education.

As I walked into the back, Jason put me straight to work. I climbed up the steps to the mash tun and began to stir the mash. What Jason had done up to this point, was to mill the grain, add it to the mash tun, heat his strike water and pour it into the mash tun. He’d monitored and stirred a little before I got there. After about 15 minutes of stirring and monitoring myself, we were done for the moment. The mashing we’d done was to pull all the fermentable sugars from the grain and mixed with the water, create the sweet wort that would be used during the boil.

Milling around the place was John, the assistant brewer (actually, he was more than milling around, I just wanted to get a jab in there..). As I was a guest brewer that day, I was to be doing much of what John normally did. Both Jason and John are great guys, very knowledgeable and more than willing to  impart there beer wisdom (and whatever else pops into their heads..). At this point, Jason had been heating the sparge water in the kettle while the mash was going on, so that when it’s time to drain the sweet wort into the kettle (known as lautering), it would be up to the right temperature.

Stirring the mash

If I recall right (and I hope Jason goes easy on me if I mess this up..), Jason was recirculating the heated water in the kettle back into the mash tun as the sparge water. Sparge water is used to rinse the grain bed during lautering. As the he was draining the now sweet wort from the mash tun into the kettle, the sparge water was recirculating into the mash tun. This also helps to properly drain the sweet wort from the mash tun into the kettle.

After adjusting the flow a little to clear the wort, draining began. A few minutes later…….and the wort was in the kettle. Now it was time to begin the boil and add the ingredients. This was going to be a batch of Freetail Ale, their year round Pale Ale. As we were getting out the hops Jason threw me a curve ball: He gave me the formula used to determine the amount of hops used. after refreshing my high school algebra skills (such as they are), I came up with a total. A quick trip to the cooler and I was back with the hops.

Hops are all ready

As this was going to be a two-hour boil, there would be a little waiting in between hop additions. After measuring the first batch of hops, I climbed up to the kettle and slowly added them in. As I had about 15 minutes before the next hop addition, I was put back to work. This time it was to help clean out the mash tun.

A pair of gloves, a step stool, larger trash can and a garden hoe and I was ready. This was not going to be as easy as I thought at the time. There is a lot more grain than one would think to brew a batch this large and after the water, it was really compacted. After about 20 minutes and a few trash cans, as much of the grain that could be pulled out was. A few rinses later and it was all cleaned out.

Back to the kettle and the next hop addition was put in. While awaiting the next addition, I was treat to a preview of Porter Fest II. Porter Fest is Freetail’s showcase of their season porter (Torper Porter), as well as several 5-gallon specialty batches: masala Porter (a porter with cardamon added int he boil), Cherry Porter, Coffee Porter, Vanilla Porter and a Chipotle Porter. Not a bad day. Brewing, a few porter samples..I could get used to this. Time for another hop addition, so back to the cooler. The cooler at freetail is quite the interesting place. All the hops and the ingredients that need cooling are in here, as well as storage for the other brews already completed. Jason sometimes keeps carboys of ‘experiments’ in here.

I'm afraid to ask Jason just what he's concocting...

Back to the kettle and another hop addition. The boil was coming along well and almost complete. It was now almost 2:00 in the afternoon and time for lunch. This was a no brainer. A brick oven cooked Freetail Pizza of course! Good conversation, some food in our bellies and all was good. The guys here at Freetail have a great thing going. A no fear approach to craft beer, yet with a healthy respect for traditional styles and the best pizza you’ll get in town.

No rest for the weary brewery, so it was back to the kettle for Jason and I and time to chill and drain the now bitter wort into the fermenter. A quick switch some equipment fittings the the chilling and draining the wort.Wile the wort was making it’s way into the fermentor, back to finish lunch. John brought out a brew he cooked up with beets. I know what you’re thinking: beets? It was actually quite nice.

A classic cheese pizza Freetail Style and a glass of heaven

With the beer safely  in the fermentor, my time was essentially done. What a day! For me, even the tasks of cleaning up the mash tun, sweeping the floor, rinsing the floor and equipment was fun. After all, consider what the end product is! My many, many thanks to Jason, John and owner Scott Metzger for letting me share in this adventure. I shall return!

I did find a way to get the kiddos to their rocket launches, piano lessons and other shenanigans! In the middle of all this, I did find a few moments to stop by my favorite brewpub in South Texas, Freetail Brewing Co., for their February 2010 Beer and Cheese Tasting. As always, brewmaster Jason Davis did a fantastic job (I still need to chronicle my brewing adventure with him).

3 courses, 3 cheeses and 3 of Freetail’s intoxicating elixers…

A nice and simple plate

Course 1 was a Capra Honeyed Chevre, hailing all the way from belgium. This is a goat cheese hailing not far from Leuven and is blended with honey. This was served up with a Saison version of Freetail’s Rye Wit. Wow, absolutely incredible. Saisons are a ‘Farmhouse Ale’ historicaly brewed in the winter months to be consumed in the summer. Characteristics include earthy undertones, fruit and spice.

Rye Wit (Saison Batch)

Course 2 was a Denhay Farmhouse Cheddar hailing from across the pond in England. A very hard cheese that is aged for close to a year. This was paired with Freetail’s Buffalo Hump 1840 IPA. The Buffalo Hump is named for a Comanche warrior who led a The Great raid of 1840 on , as retaliation for the killing of 33 Comanche chiefs and their families who had come to negotiate peace. The hops in this IPA really serve to bring out the sharp, earthy tones of the cheddar.

Buffalo Hump 1840 IPA

Course 3 by far my favorite. A Coombe Castle Royal Blue Stilton cheese, also from England, paired with freetail’s 2010 Old Bat Rastard. This cheese is typically either blue or white. This quite obviously being the blue. The cheese itself can only be called Stilton if it is made in one of the 3 counties of Derbyshire, England. It’s characteristics are usually semi-soft, and creamy (if it’s been aged long enough). This one was fairly soft, and definitely creamy and the sharp characteristics were brought out by the Old Bat Rastard’s hoppy, yet strong malt character

Old Bat Rastard

All in all, a fantastic event by Freetail and an excellent job by brewmaster jason Davis. Davis even remarked at one point that he was a semi-expert on beer, but knew much less about cheese, but loved it. Well, he did his homework on the pairings and it paid off. I look forward to more from Freetail.

Classic Decor

Pavil began monthly beer dinners a few months ago and have had the likes of Chimay, Real Ale and Saint Arnold’s breweries here. This months beer dinner focused on the Stone Brewing Co of Escondido, CA. Jason Armstrong, the Texas, Louisiana and New Mexico rep for Stone was the host this night, along with Neal Butler, the assistant manager at Pavil.

Classic French decor, fine craft beer, good friends and lovers of craft beer. The night and the mood was set.

Planned for the evening was a a 5 course meal paired with beers from Stone. Man, I could not wait for this. Admittedly I am a Stone Brewing Co homer, but there is no question they put out consistent, edgy, push the limits, craft beer. With Pavil’s rapidly rising reputation for fine food, this was a match made in beer heaven.

Where do I start?

The first was Honey and Coriander Glazed Beef Skewers paired with Stone’s classic pale Ale. The subtle hop and citrus overtones really brought out the honey in the glaze, as well as the beef.

Course two brought us Mini Crab Wellingtons paired with Stone’s India Pale Ale. The slightly stronger hop notes really pulled out the spice in the dijon cream sauce.

Next up was a Shaved Arugula and Fennel salad with figs, paired with Stone’s Ruination IPA. A much stronger IPA, dry hopped and very bitter, Stone refers to this one as “A liquid Poem to the glory of the hop’. A more piney feel to it it brought out the the sharpness of the arugala and the sweet dryness of the fig.

Just when my senses were heading into overdrive, came out a Shrimp Ceviche served with Stone’s Arrogant bastard. The Arrogant Bastard was the first offering from Stone that I’d had, so I was anxious for this pairing. Ceviche by nature is a seafood dish marinated with citrus, often with lemon or lime. Arrogant Bastard is billed as an American Strong Ale which means in this case that it has a higher alcohol content. The prominent malt and hop character brought out the tartness of the ceviche giving this unlikely pairing my approval (I know that means a lot to yo doesn’t it?).

Ceviche!

A quick exit for an errand and then back I was for the last course before dessert. Bringing up the tail end of this fantastic meal. Put before me was by appearance alone, a mouthwatering plate of Smoke and Grilled Lamb T-Bone. Served with Asparagus in a mint reduction and paired with another favorite: Stone’s Smoked Arrogant Bastard. Still in the American Strong Ale category this takes the Arrogant Bastard to another level, as it is aged with oak chips. the subtle oak flavor in the beer went perfect with the lamb’s smoky flavor. I think they were made for each other.

Lamb!

After settling in a little Jason Armstrong came out to speak to the dinner group. Gracious and charming as always, he explained Stone’s history, how it approaches each beer and the challenges of craft beer in Texas.

Last and certainly not least, was dessert: a chocolate and Banana Brownie Cake served on top of a vanilla Bean gelato. Wow. Wow and Wow. Stone’s Smoked Porter is easily in my top 5 porters. With its chocolate/coffee character and the smoke that creeps in, it brought out the Vanilla Bean in the gelato, the chocolate in the brownie. The banana was the icing on the citrus undertones that subtle in the beer. What would have been interesting would have been to try this dessert with Stone’s occasional local release of the Vanilla Bean Smoked Porter.

Is that a banana in my brownie?

Once the dinner was done, Jason Armstrong sat down and relaxed, mingled with patrons and enjoyed some of the fine cuisine and beer as well. Hopefully this will not be the last Stone beer dinner in San Antonio. Austin has hosted one and none other than Greg Koch showed up (Of course it was a screening of Beer Wars that night..). Perhaps Mr. Koch might head down to the Alamo City sometime?

What a fantastic meal paired very well with Stone’s beers. I had some questions though. Luciano was kind enough to sit down with me and answer them:

This was originally written and post by myself on Uptake.com on Feb 14, 2010 13:05 – By: Jeremybanas

Tucked somewhat away from from the highway at 818 North Loop 1604 W in the Northwest part of San Antonio, is a little known French Restaurant called Brasserie Pavil. You may as well throw out your preconceptions of this establishment with the bath water, as they will change what you think of high-end French dining and cuisine. When I came here about a week ago, it was to attend a beer dinner. That’s right, I said a beer dinner. So what may you ask, is a French Restaurant doing hosting a beer dinner? Let’s find out.

Classic Decor

On the restaurant’s web page, they describe a Brasserie as a “term is used in France and other parts of the world to describe a large, informal restaurant that typically stays open for most of the day and late into the evening.  The classic menu is typically simple, and it can be enjoyed with beer, wine, or cocktails.  Usually a brasserie will feature a special or two each day that are typically French dishes, but the primary offerings are often steak and seafood.”

When you walk in, you are instantly greeted with a very warm, inviting and comforting atmosphere. The layout is such that you have many table options. The outside patio reminds you of a quaint French cafe, perfect for an intimate evening on Valentine’s Day or any night of the year. The bar is set slightly over to the left and is accommodating to quite a number of people. On display is more wine on a wall than I’ve seen and seems to represent many styles. What catches your eye once you’re done drooling over the wine is the beer selection. Boasting 12 beers on tap and almost 60 different beers in the bottle, I confess it was a surprise. I ordered a Pale Ale from the Stone Brewing Company and settled in.  If a more intimate setting is what you are looking for, move on toward the back. The lights are dim, the music is just the right volume and the mood is set.

That is what seems very nice about this somewhat hidden little gem in San Antonio, it seems to have something for everyone. Intimate seating, a classy bar, and fresh air on the patio. Definitely a place I’d come back to when needing a chance of pace and a warm atmosphere. The fare is definitely reminiscent of Paris, regardless of lunch or dinner. Common items include the Prince Edward Island Mussels in a white wine sauce.

On the night I came here, I was attending a beer dinner. Something that Brasserie Pavil has monthly. Typically, a Brasserie has a relaxed, yet slightly more upscale setting that a French Bistro, much as they describe themselves. Well, they deliver. It is very relaxed and yet you are made to feel that you are a king walking into his palace. So, back to the dinner.One might think that an upscale French restaurant doesn’t fit in with a ‘craft beer dinner’.

I confess, I had that assumption as well. However, Brasserie Pavil expertly combined this French atmosphere with the finer craft beer. The dinner featured beer from the Stone Brewing Company in Escondido, CA. Each course was well paired with a variety of Stone beers, such as their Oaked Arrogant Bastard, Smoked Porter and Ruination IPA. What many do not know, but are coming to realize is that with the incredible variety of craft beer styles, pairing with food are often easier with beer than wine.

When in San Antonio, you must stop by the Brasserie Pavil. It has something for everyone and is the perfect stop for fine dining after a long day of traveling around looking at sights such as the Alamo or the Tower of the Americas.

Photos by J.Banas

I first heard of Nebraska through Angela Arp, the wife of one their brewers, Tyson Arp.  Angela is all over twitter promoting Nebraska Brewing, craft beer and supporting others craft brewers in the U.S. A look at their website instantly warm comes out. The bio’s of each brewer read as if it was someone you knew personally. Their website has this to say “Located in Papillion’s hoppin’ Shadow Lake Town Centre, Nebraska Brewing Company is a relaxed dining destination complemented by incredible, fresh handcrafted ales. Locally owned and operated, it’s our aim to share our passion for beer and food with everyone who walks through the door. When your stomach’s growling and you’re feelin’ parched, head to Nebraska Brewing Company for casual American fare, a full bar, and a great time. Our knowledgeable staff will assist you in creating the perfect beer and food combination.  Oh, and on your way out, be sure to grab a growler of one (or two) of our fine ales.”

I have been fortunate to have a fair amount of contact with Angela through twitter, her husband Tyson and Paul Kavulak co-owner and brewer. With all the buzz and hubbub on the web and from friends in the beer world, I had to try some. Unfortunately, they are not yet available in Texas. Fortunately, I was able to procure some and so far, they have not disappointed.

I spoke with Paul for a bit to what her could tell me about Nebraska Brewing, that isn’t on their website. After all, they’ve won an award or two already. Paul had this to say:

‘Nebraska Brewing Company is a brewpub located in Papillion, NE and was started by the Husband & Wife team of Paul & Kim Kavulak.

Born of a deep-rooted passion in all things Craft Beer, Nebraska Brewing Company opened its doors in late 2007.  An American Casual menu keeps pace with the seasons and works to provide excellent pairings for many of our craft Ales.

Our Brewer Tyson Arp works very hard to ensure that our Craft Beers are among the best the No-Coast has to offer.  Each and every beer produced at Nebraska Brewing Company is truly unique and stands as a great example of the targeted style.  Our beers exist to please the aficionado and stretch the minds of our diners.

The barrel aging program was begun almost immediately and exists to satisfy our desire to take remarkable base beers and make them something more.  Toasted & charred oak from wineries and craft distilleries form the backdrop for adding character, aromatics, and flavors only found through time and patience.

Nebraska Brewing Company is currently distributed in Nebraska and Iowa only but is also exploring distribution in areas with a strong desire for excellent craft beers.

With the beer, a personal goal has always been to have people who truly understand wonderfully crafted beers wake up one day and say “Hey, there’s something really great going on in Nebraska”.  We work hard every day to make that happen…’.

Suffice to say, that when in Nebraska, I’ll be stopping by! But I digress, on to the beer!

This one falls into the Russian imperial Stout category. Historically, touts are originally British in origin, with some hailing from the Emerald Isle as well. American stouts deviate a little by having a little more hopped up character and these days like to have their morning coffee while being brewed.  Hops range in variety, as well as the amount of bitter taste and often a roasted malt flavor. Imperial Stouts tend to be much higher in alcohol, lots of malt with big chocolate and roasted character. Often a bit of fruit can be found as well.

Betty sure was something special

Paul gave a little background on the Black Betty himself ”

Black Betty is a Russian Imperial Stout that Tyson created in his desire to turn out something big, bold and flavorful which would make Stout drinkers smile a little more broadly than usual.  The base beer won a Silver Medal in the 2009 US Open Beer Championships as Nebraskan Imperial Stout before the barrel-aged version (Black Betty) ever saw the light of day.  During a distillery tour of Stranahan’s Whiskey, the mental note was filed away to find some really cool beers to marry up with the essence of their spirit.  2 beers – this RIS and a Barley Wine made their way into used Stranahan’s barrels where they spent 6 months aging and picking up a wonderfully sweet nose, dryness from the oak tannins, and a subtle whiskey note in the taste.  We believe that both of these beers continue the entire Reserve Series in a fashion that continues to escalate and reward Craft Beer creativity.  Black Betty & Fathead join our first Reserve Series Beer – Chardonnay Blonde.  The bar has been set.”

I poured this one into a tulip glass. Pours a very deep mahogany into a tulip glass. There’s no seeing through this one. Carbonation is good, kind of what you’d expect from an imperial stout producing a slow carbonation that lends to a nice thin, but sustainable head with a beautiful lacing that clings to the glass for dear life. The bubbles just seemed to float to the top.

When I bring this one closer, a rich chocolate aroma comes forth. Hints of caramel and coffee as well. Another sniff and I get a strong hint of Raspberry and a little banana as well.

After swirling it around a little to bring the carbonation back to life, I took a taste. Wow. The raspberry and banana I smelled came out in abundance, scented nicely by a very distinct whiskey flavor. The chocolate is definitely there, but all these other flavors take center stage. A fair amount of roasted malt comes out with another taste, showing the complexity of this stout.

Mouthfeel is what I’d expect from and RIS. Heavy, full of substance, yet a crispness that speaks hops all over.

Overall, one of the best Imperial Stouts I’ve ever had. Weighs in at 9.3% ABV, so I sipped this one while enjoying some ravioli with my homemade sauce and carrot cake for dessert.

Located in a restored two story 1890’s building (to historical standards) the first floor of this building houses the restaurant and the copper and stainless brewing equipment. In the back, is housed the German style biergarten (typical for this area of Texas). They have also had their fare share of awards, to include being “..recognized in the Munchner-Style Helles beer-style category for its Hauptstrasse Helles (Mainstreet Light).  Rick Green, Master Brewer and Alton Huebner, assistant brewer describe their winning beer as  “Our lightest lager which is pale-golden, delicate, and mild.  A light, Bavarian Style Lager of the type made famous in the bier halls of Munich”. The 2008 Great American Beer Festival Competition winners were selected by an International panel of brewing experts from an impressive field of 2,335 entries.  More than 1,200 breweries were invited to compete.  “The Great American Beer Festival is the premier judging event for the American Craft beer industry”, says Nancy Johnson, Festival Director.  Being chosen a winner is truly an accomplishment”.

There’s also a little more for those willing to hang around for more than a few hours. The second floor has a cute little  Bed and Breakfast.  The second floor has twelve rooms, each with a different and unique Texas theme.

If I had to pick, and I do, I’d throw this one into the Winter Warmer category. Although a little hoppier than most Warmers, most warmers are malty and a little sweet. Color is often brownish red to very dark. Not a lot of hops usually, but often a lot of alcohol warmth. English versions are not often spiced,  those that are spiced,usually blend ales with spices and hops. American warmers many have a hops bitterness.  Sierra Nevada Celebration is a good example.

Poured into a pint glass, the appearance is that a rich, deep, caramel. Poured slowly, the carbonation trickled to the top leaving a a one finger head.

Aroma is all hops on this winter warmer. Faint smell of caramel. Very hoppy and a nice floral aroma. The aroma has bite!

The first taste said it all. Hops, hops and more hops. On the second taste the caramel comes out, complimenting the strong hops and balancing out the flavors. The Chinook and simcoe hops thrown in seem to give it the bite that comes out strong.

Mouthfeel is nice. Crisp, yet with a little heaviness to it that you’d expect from a warmer.

Had this with a nice homemade apple strudel, with paired well. Weighing in at 8.2% ABV it allows you to have another..

As they can say it best, I’ll let Dogfish Head tell the tale  “Life & Limb is a collaborative effort, the brainchild of Sierra Nevada Brewing Co. and Dogfish Head Craft Brewery. Life & Limb is a 10% ABV strong, dark beer that defies style characteristics- brewed with pure maple syrup from the Calagione family farm in Massachusetts and estate barley grown on the Grossman “farm” at the brewery in Chico, CA. The beer is alive with yeast-a blend of both breweries’ house strains-bottle conditioned for added complexity and shelf life, and naturally carbonated with birch syrup fresh from Alaska.

Life & Limb is dedicated to the family of beer drinkers and enthusiasts worldwide who continue to support the little guys, iconoclasts, entrepreneurs, and pioneers who risk life and limb to shape the vibrant craft-brewing community.

The other beer of this collaboration is Limb & Life (draft only). Both beers will be released later this fall.”

Dogfish Head has long been know for their cavalier attitude and adventuresome spirit toward brewing, and Sierra Nevada is an icon and credited by some as sparking the craft beer movement in the late 70’s and early 80’s. Combine the two and you have Life and Limb.

This unique beer pours a very deep brown with rich accents a ruby red when held up to the light. I poured this one into a goblet, producing a half finger head, that sustained itself during the duration of the experience. While it just sat there, the bubbles continued to swim there way to the top of my glass. A good start to be sure..

Take one whiff, and instantly you instantly get the alcohol aroma. Almost overwhelming in fact. however, another sniff and you get roasted malt. Both breweries states it’s brewed with maple and birch syrup, however in the smell I don’t get any. What I do get is other flavors, such as some spice, fig and dates.

To taste this one, is divine. Although the alcohol I originally smelled is still at the forefront, the more subtle flavors now creep in. The fig and dates definitely come out. A few more sips, I seem to taste the maple syrup described. Either that’s because it’s actually there, or I want it to be.  What I definitely get, is a nice hop undertone that seems to balance the alcohol in this one out.

The mouthfeel is what I’d expect from an American Strong Ale. Although this is almost a ‘catch all’ category for stronger American beers, it seems to do what it should. A crisp, yet slightly sticky feel to i, it is creamy and definitely a full beer.

Overall, I really like this one. I admit, that I had it straight out of the bottle the day after purchase, but it was divine. I still feel that the alcohol is a bit overpowering initially and on the back end, but I’ll have more of this one. It weighs in at 10.2% ABV, so take your time with it. Not a session beer, but one to enjoy when the time is right. I enjoyed life and Limb with a modest portion of Buttered Pecan ice cream.

All we are is just another tap on the wall

Everyone knows The Bull and Finch Pub in Boston (known as ‘Cheers’ on T.V.) as the place ‘Where everybody knows your name’. To me, that is an essential ingredient in any  place you frequent, visit once, or always hope to get to. For years living in San Antonio there was a drought for a place where you could get more than the average beer served at the ‘insert your name here’ bar on the corner. Sure, one or two places pop up here and there, but they do not have the overall atmosphere and selection that many craft beer bars on the west coast, east coast and Colorado have. Namely, an incredible selection of what many refer to as craft beer bars. Places that serve beer for those with a more refined taste of our favorite malted beverage.

Craft beer has gained quite the following in the last few years, with breweries, brew pubs and beer bars popping up everywhere.  The last decade has seen quite a lot. San Antonio and Texas have long been known for the Alamo, John Wayne and drinkers of Miller Lite, and not for craft beer. Well, times have changed. Texas has around 9 craft breweries, numerous more brewpubs and a growing number of what are known as craft beer bars.

Slowly, Texas and San Antonio have begun to come around.

Up until that point, there were few choices and frankly I was tired of heading to places that had the same old choices of beer that you saw on TV. Waiting to get back home to Colorado or visit friends and family in California became a favorite pastime. I am a lover of craft beer for its attitude and creative approach. I, and others, needed something more. Well, in January of this year, Jimmie Maricle opened up The Tap Exchange Alehouse and Grill and my new oasis.

The backside of good times.

Tucked away in the northeast part of San Antonio, The Tap Exchange boasts 61 beers on tap, more than 50 in bottles, dozens of wines. Located at, 22250 Bulverde Rd, #106 (at Evans Rd.) in San Antonio, Texas, it is a place that balances a wide selection of draft and bottled beer and great pub food, with the atmosphere of a place that you can call home. This was apparent upon walking through the door, where you are always greeted warmly by the incredible staff, you are instantly greeted with a warm, inviting and obviously fun atmosphere. Having been here a few times before, I always love introducing friends who want to expand their horizons to Jimmie’s place. They are always impressed and several have come back.

Each day features something at The Tap Exchange, from Glass night on Tuesday’s where you ‘buy the beer and keep the glass’  and Geeks Who Drink Trivia night on Wednesday to all day NFL games on Sunday with many of the craft beers on special during the games. Lest we keep the kiddos out, The Tap Exchange is also VERY family friendly. Boasting a kids menu and family friendly atmosphere, it is very common to see families here both day and night. It’s a place for all types of folks with all types of needs.

However, I digress about the selection of craft beer here. The Tap Exchange also features some out of the world pub food, too. From the typical Fish and Chips, signature salads and custom burgers to Jimmie’s Baked Ziti. Oh, and least I forget the homemade beer ice cream created here as well.

What’s great about this place, is that the owner doesn’t just stay behind the bar, he very often walks around talking with every patron as if he’s known them for years. He really works to really get to know his customers and not to get repeat business, but because that is just who he is. His wife Traci, a.k.a ‘Mrs. Tap Exchange’ is often seen here milling around the room dazzling the customers as well. You may even catch a glimpse of regulars Jill, Sean, Mark, Joser and Jessica.

Jimmie taking time to talk with the customers

The staff here tends to exude Jimmie’s approach too: Amber, Billy, Karen, Roxie and Stephanie will definitely make your experience one you will want to back to have again. All this serves to create the family atmosphere that ‘Cheers’ could not begin to match.

I asked Jimmie a little about his background and how he approaches The Tap Exchange:

How did you come up with your menu selections? “Menu choices started with ‘what do I want’ and then was fine-tuned by “what can I get”.  Really wanted a broad selection of taps, covering most styles.  No matter what style of beer you like, you’re sure to find something to your liking.

“What made you open a craft beer place? “Am a big fan of beer, but didn’t have anyplace within 45 minutes of my house to get anything other than the staples (Bud Light, Dos Equis, Shiner, etc.)  Besides, doesn’t every guy want to own a bar?

“What is your experience with craft beer? “Being from CA I had the luxury of many great brewpubs and beer bars within my reach. Traci and I grew up in places like these.”

More thoughts to come…I’ll also be re-posting an article on The Tap Exchange I wrote for UpTake.com recently about Jimmie’s place before new ownership and management came in…

The Great Divide Brewing Company hails all the way from my home state of Colorado and my home town of Denver. Started in 1994 founder ” Brian Dunn recognized Denver’s potential to be a great beer city,. Combining his business background with his passion for beer, which was developed through his international travels and his experience as a homebrewer, he decided to start a brewery. He set up shop in an abandoned dairy-processing plant at the edge of downtown Denver and began brewing the beers that would eventually carry Great Divide Brewing Company to its status as one of America’s most decorated microbreweries and would help transform Denver into an international destination for beer lovers. Brian Dunn’s goal was to create adventurous beers that reflect the Colorado lifestyle. He wanted to capture Denver’s urban energy and Colorado’s awe-inspiring mountains. From great session beers like DPA to massively hoppy, big beers like Hercules, Great Divide has become synonymous with progressive, balanced, assertive hand-crafted ales. ‘The excellence of our beer is the result of our unwavering commitment to both experimentation and quality. A beer like Old Ruffian would never be imagined without the former, nor would it be drinkable without the latter. We are also firmly dedicated to our community, whose support has been essential to our success, and the environment, which we depend upon for ingredients and which we have a duty to protect. In short, we’d like to think of Great Divide as an example of everything that makes Denver, and Colorado, so great.’”

Appearance is fairly typical for a porter: dark brown, cloudy and hard to see through. Hold this one up to the light, and it lets the suns rays whine through ever so gently accents what is an almost golden brown in color. Poured slowly into a pint glass, the bubbles came trickling to the top as I straightened out the glass. A decent amount of foam produced by the pesky little bubbles.

Place this one near your nose and you’re in for a treat. A deep, rich smokiness comes out. Caramel and rye malt seem to be prominent as well, highlights of chocolate and spice. A hint of hops on the nose of this one as well.

Goes down very smooth with the chocolate and spice hitting me first. The chocolate is a little sweet, giving the taste some bitterness I didn’t expect to get. Could have been the hops, but tastes more like a bittersweet chocolate. Another sip brings out the spice, subtle but it was there. Like liquid pleasure, just makes you feel good while going down, anxious for another sip.

Mouthfeel is very nice. The bubbles are perfect and leave a smooth, crisp feeling in your mouth.

Overall this is a very solid porter. I thoroughly enjoyed this one and even went out to buy more of it at the local store. Porters can be tricky in my opinion and can come out week. Not so in this case. A great beer from Great Divide and weighing in at around 5.9% ABV, this is a good session porter. This paired very well with plate of mozzarella, sourdough bread and salami I was snacking on.