Tag: Gunbarrel

The final Gunbarrel stop is at the awesomely named Vindication Brewing Company. With Oskar Blues and Rock Bottom experience in the founders resumes, you can rest assured that they haven’t gone into the brewing game cold.

Here is what I would add to my initial taster tray……

American Bold Ale – “An Intentionally out of style bold ale. Rich in complex notes of layered caramel and balanced with heavy waves of hoppy goodness.”

Winchester Wheat – “Made with Maris Otter malt and wildflower honey from Clark’s Honey Farm in Ft. Lupton.”

Billy Badass Brown IPA – “A hybrid of styles: a heavily hopped IPA with the color of a brown ale with a large amount of Haystack Hops.”

Big Sampson Imperial Rye IPA – “A big, smooth IPA featuring all hop additions from Haystack Hops in Boulder.”

Ginger Ale (Non-Alcoholic) – Refreshing non-alcoholic ginger ale brewed fresh from all natural ingredients.

Tour stop # 2 brings us to Asher Brewing Company an organic Colorado brewer since February 25th, 2010.

Here are my top three choices for my taster tray. And if I have room after that, I might just try one of their hoppy offerings like Green Bullet Organic IPA or Greenade Organic Double IPA.

Green Lantern Organic Kolsch
Fermented with its own special ale yeast and brewed with a Pilsner malt, our version boasts a uniquely smooth balance with a dry, hoppy finish. The Green Lantern’s simple recipe lets our fine organic ingredients and meticulous brewing techniques shine through.

Tree Hugger Organic Amber
Living up to its roots, this full-bodied American classic boasts the perfect balance of naughty and nice. Crystal and Munich malts bring a caramel sweetness to the brew. Yet just when you think you’ve satisfied your sweet tooth, the organic German hops produce an unmistakeable dry finish. With a toffee aroma and deep amber color.

Green Monstah Organic Strong Ale
The Green Monstah Strong Ale boasts bold caramel malt flavors with a smooth aftertaste attributed to a low mash temperature in the brewing process in which results in the most sugars fermenting out.