I seldom carry a guidebook. I prefer the serendipitous approach to travel — just show up and experience what’s there.
On a recent trip across Colorado, my wife and I made an exception to my practice of guideless gallivanting and toted along Dan Rabin’s . Here are the brew-by-brew results.
Buena Vista
Our first stop was Buena Vista, where Dianne and I followed the guidebook to for suds and sustenance. We ordered pizzas — mine with meaty ingredients and Dianne’s with artichokes and sun-dried tomatoes. For brews, I ordered Kickin’ Back Ambers, Rabin’s recommendation.
“We’re out and won’t have any in until Monday,” owner Brian England lamented, a foreshadowing of things to come.
Salida
Twelve blocks off U.S. 50, Salida hides an old-fashioned downtown stuffed with art, soul and a pair of brew pubs. We chose , which specializes in wood-fired pizza. This time, we compromised and shared a pepperoni pie with tomatoes. I enjoyed Rabin’s pick of Headwaters IPA while Dianne chose a Bomber Blonde Ale. After taking a sip of hers, I have to say, not all gentlemen prefer blondes.
Gunnison
Next stop, we followed our guidebook to the Gunnison Brewery. It occupies a small storefront on North Main Street, and we took seats on the back patio, our table facing a colorful skull mural. Because its brewing capacity is small, only four in-house beers are generally available. I ordered the Gunny Pub Ale, which Rabin lists as its only year-round offering.
“Sorry, we’re out,” the waitress said.
Silverton
After camping for three nights, Dianne and I drove into Silverton. Even before showering, we headed straight to the on Blair Street, hoping to order before the first Durango-Silverton rail riders arrived.
Avalanche brews four different beers, and they were out of two. Fortunately, they had Rabin’s pick, White-Out Wit, a Belgian-inspired wheat ale. We ordered wraps and planted our odiferous bodies on the front porch. Nobody took the tables next to us.
Ouray
While Dianne attended to family business, I took a morning hike on Ouray’s cliff-hugging Perimeter Trail. We rendezvoused at noon at the rooftop patio of the .
Rabin’s pick here was Camp Bird Blonde, which Dianne ordered to go with her grilled avocado salad. But I opted for the 550 Red to accompany my wings.
Durango
In downtown Durango, we headed to the for lunch. I ordered two beers, Rabin’s pick of Colorado Kolsch and my longtime favorite, Steam Engine Lager. After tasting half a glass of each, Dianne opted for the Kolsch. With my beer now half gone, I ordered a second — this time a Third Eye Pale Ale.
Pagosa Springs
Arriving around noon, Dianne and I headed to the , which offers an extensive list of beers and an eclectic food menu in a shady, beer-garden atmosphere.
One of their seasonal brews is Ancestral Ale, a beer that contains many of the same ingredients Anasazi brewmasters might have used. I’ve had it before, and I wanted Dianne to try one. But once again, it wasn’t meant to be.
“Sorry. We’re out.”
Dan Leeth is a writer/photographer whose travels have taken him around the globe; more at LookingForTheWorld.com.
