July/August Events !!!!
Saturday August 1st, First Saturday Firkin ! $3 pours till the cask is gone !
Friday August 7th, Wild Apple Saison. A 'Co-Loveration' by two brewers inspired by their mutual sincerity for: Saison, wild yeasts, and locally grown raw materials. This crude but delicate creation was crafted with apples grown in Palisade Colorado, wild Brettanomyces, and locally grown organic flat leaf parsley. No hops were used in this Saison. 8.1% ABV
Friday August 14th, Magical Brettanomyces Tour #6, Farmhouse Brett. Curious about Brettanomyces? With our 7th Anniversary Project we've developed a series of 7 unique beers with the same base Saison recipe built with amaranth, lemon grass, grains of paradise, and rose hips. Each individual beer within this series is fermented from start to finish with 100% Brettanomyces and aged on French oak Chardonnay barrels. Each beer within this project is fermented with a single unique Brett, showcasing the dramatic diversity of the organism. The Farmhouse Brett turned out to be unexpectedly clean, with an extremely high attenuative and dry character. Acidity and some fruity phenols are both present, leaning the overall structure toward an old world pre-industrial Saison. 5.6% ABV
Friday August 21, Double Farmhouse Release with Menacing Chokecherry and Menacing Huckleberry!
Sunday August 23rd, 7th Anniversary Beer dinner
August 23, 2015 – Seating @ 8:00pm
$75 plus 20% Gratuity. Reservations Only
Course 1: #5 Naardenensis with Amuse Bouche.
Canape of toasted sourdough, taleggio, ribbons of honeydew and a crispy prosciutto cigar.
Course 2: Sauvage Blanc, with Hors D’oeuvres.
Pan-seared fluke with a citrus-white grape beurre blanc. Served with a fried polenta cake and an apple-cucumber salad.
Course 3: Saison Beams, and our Entree.
Porchetta-style lamb tenderloin and a rosemary port wine reduction. Served with a parsnip puree, roasted purple cauliflower and baby broccoli.
Course 4: Menacing Strawberry and Intermezzo.
Wild apple-lemon sorbet rolled in amoretti cookie crumbs and topped with local honey infused with strawberry.
Course 5: Koelorado paired with the Main Course.
Roasted pheasant leg quarter with a tart cherry-cognac reduction. Served with grilled Belgian endive and mashed sunchokes.
Course 6: Red Swingline, and Dessert.
Guava-rhubarb pie, topped with passionfruit gelato and a salted caramel crème anglaise.
Friday 9/18 (6:00PM - 10:00PM): Tap 'n Handle Fort Collins - (3 TRiNiTY taps)
Sunday 9/20 (Time TBD): Backcountry Sour Boulder - "Koelorado"
Wednesday 9/23 (Time TBD): Freshcraft Denver - "Saison Collabs" tapping
Wednesday 9/23 (3:30PM - 8:00PM): Beers Made By Walking Denver - (TRiNiTY beer made by walking)
Wednesday 9/23 (11:00 - Close): Falling Rock - Denver (up to 5 TRiNiTY taps)
Thursday 9/24 (Time TBD): Star Bar Denver - "Oregon IPAs"