Wild ales are often seasonal offerings and disappear within hours of hitting the shelves. It’s a testament to the Utah beer drinker’s evolving palate and thirst for something new. Toasted Barrel Brewery Co-owners Sage Dawson and Lynn Litchfield would like to make wild beers the norm in their Salt Lake City brewery, placing them above all others.
IPAs continue to dominate the craft beer scene. Breweries like 2 Row ensure that consumers are never bored with their beer selections. “I love the challenge of making IPAs,” Brian says. “They’re not the easiest beer to get right, but when you do, there’s nothing in the world like them.” … read more
“It was time to freshen up our portfolio and be more innovative,” says Winter with regard to Uinta’s new direction. “In late 2015, we began putting a plan together to see what new beer from Uinta would look like. We looked at new packaging, yeast strains and styles that would make people take notice.” And notice people did. … read more
There’s a complexity and balance of malt and hop flavors that are subtle but still provide a bit of excitement on the tongue. The carbonation is medium-high and light bodied, with a smooth, crisp and lightly tickling mouthfeel. The light alcohol is well hidden, with zero warming effects. … read more
Any beer that you manage to get your hands on has its own little sliver of history to go along with it. I’m not talking about beers being made with the brewer’s “beard yeast” or some crazed fringe zymurgist deciding to throw yak testicles into his latest stout—I’m talking about culturally significant reasons why one region’s beer is so much different than anothers. Looking back on Lenten season (the six weeks leading up to Easter), I thought it would be appropriate to review some beers that were originally designed especially for Lent. … read more