I’ve been increasingly interested in what drives collaboration brewing and what impact it has on the beer industry, so I packed up my bags and flew out to Denver to experience Collaboration Fest 2016, held on Saturday March 19th in Sports Authority Field At Mile High Stadium (that’s not how to squeeze a lucrative stadium sponsorship into an established venue name by the way), home of the current Super Bowl champs, the Denver Broncos.
I'm endeavoring to return to a more consistent publishing schedule for The Brew Enthusiast, along with a veritable heap of new brewery features, industry highlights, and (I would like to think) pithy, topical, and insightful conversations about the past, present, and future of our favorite beverage.
Truth be told, I was ferociously and unsavorily downing Yuengling Lager (or as we Philadelphians simply call it, Lager) during the first and final quarters of the game where my beloved, and simultaneously loathed, Eagles were in the process of throwing it all away. My wife eyed me cautiously, as she does every Sunday, as if to say “why do you do this to yourself?” She didn’t grow up in a sports-obsessed family. And while she remains a steadfast lover of ales, stouts, lagers, and all manner of great beer, lost on her is the unwavering, perfect union of football and beer.
Of the four basic ingredients that go into making that finely crafted pint that is ostensibly in your hand right now, I might argue that malt is the most underrated. Sure, water gets mightily overlooked, but the coaxed grain that goes into the brewhouse isn’t as sexy as hops, or as mystical as yeast, and most beer drinkers these days pay little mind to its contributions in the brewing process.