24 American Microbreweries Every Beer Lover Should Know
The recent explosion of American microbreweries has shifted the beer industry's attention to quality, not quantity. And now — with Oktoberfest underway — is the perfect time to discover a new artisanal brew.
6 Beer and Food Innovators:
Meet the half-dozen innovators who are changing the way we eat and drink right now.
The Nanobrewing Chef: Ian Clark
Ian Clark doesn’t believe in shortcuts. Whether he’s brewing a barrel of keg-conditioned, date- and caramelized sugar-infused brown ale or curdling a batch of goats’ milk ricotta cheese, the owner and self-titled “beer chef” of BRU Handbuilt Ales and Eats in Boulder, Colo., thrives on being methodical. “We’re not going to cut any corners,” says Clark of the 65-seat brewpub, slated to open this spring. “Every single thing that’s going to be eaten in the restaurant will be made by us.” read the full article
2013 Breweries to Watch:
BRU handbuilt ales | Boulder, Colo.: Centro Latin Kitchen chef Ian Clark’s garage-based nanobrewery pumps out newly bottled beers like the date-infused Obitus American Brown Ale and lemon zest-and-juniper-spiked Citrum IPA. read the full article
5. At the bar at Centro Latin Kitchen in Boulder, Colo., where the first drops of chef Ian Clark’s pet-project nanobrewery, BRU Handbuilt Ales, are pouring. Obitus, a brown ale brewed with dates, is a must-drink.
read the full article
Small Batch: Inside one of Colorado’s tiniest breweries.
Centro Latin Kitchen and Refreshment Palace executive chef Ian Clark lives at the end of a cul-de-sac in a neighborhood in north Boulder. Attached to the front of his home is a nondescript 400-square-foot garage. What’s inside is far from typical: Clark uses this space to operate his commercially licensed nanobrewery, BRU Handbuilt Ales. (Breweries that produce fewer than three barrels per batch are considered nanobreweries.)... read more
WEEKEND Editor's Picks: Beer Made For Summer
BOULDER As if an open-air patio and fresh salsa weren't reasons enough to while away afternoons at Centro Latin Kitchen, now there's another temptation: Citrum. The lemon zest- and juniper- accented IPA is the first pour from chef Ian Clark's BRU, his home brewery. The golden ale is layered with a light hoppy flavor and notes of fruit and herbs, and goes just right with spicy shrimp tacos and prawn Veracruz. $$; 950 Pearl Street.; 303/442-7771.
Best New Trend: Chef-Owned Distilleries/Breweries
We are all for this new trend: Chefs are stepping out of the kitchen and into the distillery and brewery. Chef Bradford Heap and his Salt beverage director Evan Faber announced they are teaming up to start a distillery, and chef Ian Clark of Centro recently announced he is starting a nano-brewery. Talk about a beer and food pairing.