Grain to Glass 2016
In the field with Bob Becker and 1933 Brewing
Grain to glass is our bicycle adventure following the journey of your beer from the planting of the seed to the raising of the glass. This year, working together with Troubadour Maltings, Funkwerks, 1933 Brewing and Zwei Brewing we traced the grain from the Malt House to the fields of Greg Walker and Bob Becker.
Funkwerks Barrel Room with Brewmaster Mark
Troubadour Maltings and Funkwerks helped us kick off our first Grain to Glass bike ride this past Wednesday. We began at Troubadour Maltings where Steve and Chris showed us around and walked us through the process of malting. It is there that they take the barley that they get from Greg Walker’s farm, who they are partnered with and turn it into usable malt for local breweries. They talked about how they soak the barely, let it start to germinate, then stop germination buy using heat and finally knock off all rootlets as a final stage in the malting process.
From learning about the process of malting we headed out to the farm to see the fields of barely for ourselves. It was a short bike ride out to the farm where we were able to see the fields, they were stunning to see with the sunlight hitting them in the wind. We learned more about the LCS Genie 2 row malting barley, as well as the farms and how they collaborate with Troubadours business.
Chris in full Troubadour mode in Greg Walker's field.
By this time we were all ready for some cold refreshing beer, so we headed over to Funkwerks to sip on some Serenade. Funkwerks and Troubadour Maltings prevailed, as it was a hit! We were able to get a tour of Funkwerks and see how they brew and bottle their beer. Thanks to everyone who came along and to Troubadour Maltings, Funkwerks, and Greg Walker for making it a successful tour.
The following week we rode out to the field of Bob Becker with the folks from 1933 Brewing. Z and Laura shared why they picked Troubadour malt for their Troubadour IPA using three different malts from our friends Chris and Steve. The result was a brilliantly "Sessionable" IPA and a wonderful evening. With a bouquet of pineapple, orange and grapefruit zest layered on top of a silky malt backbone this is an IPA that everyone will enjoy.
Steve teaching us about the kilning process when Malting
Spending time chatting on bikes and in the brewhouse we learned why 1933 picked the malt bill they did and how it not only helped Z craft a great beer but it also allowed Laura tell the story to patrons of the taproom. While I only was able to join for the taproom portion of this ride we had a number of folks who told me it was the most informative beer tour they had ever been on, and some of them are beer guides! Oh and watch out we may have started a new Rock and Roll Super group named "Chill Haze".
One of the best IPS's I have had in a long time. So smooth and balanced.
Our last Grain to Glass is this Wednesday, July 6th, with Zwei Brewing. Kirk will be riding along and sharing with us his take on local grain and German beers. Sign up and come along on this adventure. It is a free tour that will fill you with knowledge and smiles because craft in Northern Colorado is growing and we have Troubadours telling the story.
The whole crew at 1933 Brewing!
This tour was also featured in a number of local and national magazines. Here is a link to Thirst Colorado who did a great write up on pages 16 and 17.
Cheers - Bob, Jenna, Adam and the whole crew at Beer & Bike, Funkwerks, 1933 Brewing, Troubadour and Zwei!