Lauren Salazar (provided by New Belgium)
As 2015 comes to a close, we’re once again asking leading figures on the Colorado beer scene to reflect on the past year and look ahead to next.
This next installment in our 5th annual Beer In Review features Lauren Salazar, New Belgium Brewing Company’s wood cellar manager and master blender.
New Belgium, the largest craft beer brewer in Colorado and one of the largest in the nation, is becoming known for . Lauren manages all of those barrels full of that tartness. The brewery is known for its exceptional La Folie and Transatlantic Kriek. But has beefed up its menu to include the commercial release of Eric’s Ale, a peach sour, and Hop Tart, a hoppy sour ale.
Here are Lauren’s responses:
Favorite beer of the year: I’ve only had it ONCE this year, which is kind of a bummer, but I’ll be in St. Louis again in January so I’ll probably get it again for 2016. Third year and no one near it — (straight up).
Colorado brewery of the year: Funkwerks. Since the first time I tasted their Saison prototype (happy 5th anniversary!), I’ve never had anything but great beer and great times. Gordon and Brad are everything that’s right with craft beer.
New Colorado brewery of the year: Ratio Beerworks. Good vibes and delicious beers. That’s all you need and nothing you don’t.
Colorado brewery to watch in 2016: TRVE’s Acid Temple is fun! I am also pumped that FATE took over Avery’s old place. Maybe Fort Fun will get a little of Jeff’s delicious beers in package.
Most notable craft beer news or trend of 2015: 2015 is the year of the Peach. I’ve had dozens and that was just Thursday night at GABF! I love it. Side Project’s Fuzzy, Casey’s Family Preserves Peach, Brainless on Peaches, Hardywood’s delicious Peach Tripel, J. Wakefield’s White Peach Berliner, Odell’s Tree Shaker, we did a Peach IPA with HUB and brought back Eric’s Ale.
Craft beer trend to watch for in 2016: I am finally beginning to see a division of stainless and barrel sours — labeling, pricing and discussion. I think it’s a good thing. If you are souring your beer in a few hours instead of 2 years, that’s a completely different beer. We do both and I want people to understand the differences- the process, the flavor profile, the price- it’s all information and worth the education. Hop Tart is nothing like Le Terroir even though they are both dry-hopped sours- I mean night and day. Barrel-aged beers should demand a higher price and stainless sours should be less, it’s just math. I like both, but want to understand what I am being poured and how much I should pay.
All this writing about beer is making me thirsty. Happy holidays!!!!
