Beer Reviews

The year 2011 has been a defining time for the craft beer industry in Utah. In the past 12 months, we have seen “exponential” growth in some of our out-of-state distribution, arrived at the mutual understanding that design and beer do meet in the middle and fostered the ever snobbering of your craft beer palates, which keeps our brewers on their toes. As there is no other way to represent the developments of the past year, we have a lineup which highlights some current trends that are keeping the consumer happy as a pig in shit with a pint. Cheers.

Fermentation Without Representation
Brewers/Brewery: Epic Brewing Co./DC Brau Brewing
ABV: 7.6%
Serving Style: 22 oz Bottle
Description: Out of the bomber, this collaborative brew from Epic’s Exponential line pours dark brown in color and gives off a small fluffy head. The aroma leads into some squashy pumpkin, Christmas spices, and a solid amount of chocolate roast. After the aroma sets in, you taste balanced amounts of nutmeg, malty toast and more of that roasted chocolate.
Overview: While the collaborative brew is still new to SLC, it has been a creative staple in craft breweries across the U.S. This particular brew is a perfect example of how two breweries can put their minds together and make an off beat batch that tastes great. In the year to come, we can only hope to see more of this growing trend working with outside breweries, and hopefully local breweries, to help grow this badass beer mecca of Salt Lake City. 

Brewers/Brewery: Desert Edge
ABV: 4.0%
Serving Style: On Tap
Description: This true local brew pours a light golden-yellow color with a mild white head. The aroma opens up to soft toasted malts, bread-like aromas and a mild, spicy hop character. The taste is a softly balanced amount of toasted malt, subdued herbal hops and a crisp finish.
Overview: This is a regularly reviewed brew that has an ever changing batch flavor, as the hops that come in for this are ever changing in location of growth. Some of these hops are donated, wild harvested or simply found around town. Larger than that, they are harvested/brought in by local volunteers that are willing to chip in, keeping this the most local micro around. In the end, that is what we want to see: community effort to promote some kickass brew.