Good Bugs Beers Show all 2017 2018 Blackberry Farm Wild Brett BlendAle aged in fouder and red wine barrelsA blend of wood aged ales, fermented with multiple yeast strains including our house wild yeast harvested from our gardens and brettanomyces. Insect WarfareDark mixed-culture saisonBrewed with a roasted wheat that Troubadour Maltings roasted specifically for this beer, it is fermented with two saison strains, and dry hopped with English hops. Terroir Series –Napa Ale (Single Origin Ale)Belgo-American IPA (Single Origin Farmhouse Ale)A golden copper hue offers aromas of grainy-malt with caramel/toffee notes layered with yeast spice and subtle hop resin tones. Fruit notes of dried peach and mango. PhasmaSaisonFarmhouse Ale fermented with a Saison culture and three Brettanomyces strains, dry hopped with Jarrylo, Galaxy, and Mosaic, prior to being naturally bottle conditioned with wild yeast. Biere de GardeBiere de Garde Artisan Ale Primary Fermented in Oak Elemental UproarBelgian IPA with BrettanomycesBelgian IPA fermented with 13 strains of Brettanomyces and dryhopped at 2 pounds per barrel with Galaxy and El Dorado. Seasons PastFarmhouse aleBlend of 3 barrels of Saison, High Gravity Farmhouse Ale and Comrade Collaboration. Four PiratesBelgian-style Quad aged in Rum BarrelsTeaming up with Good Bugs Fermentation project and Inland Island Yeast, we created a Belgian Style Quad with a unique Belgian yeast blend. We custom blended it with one year-old Quad aged in Rum Barrels from our cellars. Soul for Parts IPAModern IPAThis variation of a modern IPA leans very heavily towards an New England-style interpretation, delivering huge hop flavor and aroma but without being incredibly bitter. Oats and wheat provide a silky and full mouthfeel while providing a pleasant biscuit-like counterpoint to the hops and contribute to the hazy appearance. We altered our fermentation protocol to get the yeast to express more of the ester profile and heavily dry hopped with predominantly southern hemisphere hops to bring out tropical flavors and get us close to approximating the flavor of a mango. Ambassador Faux FragariaDry Hopped Bier De GarageA tart Bier De Garage (mixed culture fermentation brewed in Odd13's garage brewhouse) with microflora selected to bring together fermentative qualities reminiscent of strawberry. The fruitiness and white pepper derived from the yeasts are matched by clean lactic acidity and shaped by Belma hops to orient this beer toward tart red berries. Cherrywood QuadQuadruple aged on CherrywoodA Belgian Abbey-style quadrupel, aged on Cherrywood. Lush specialty Belgian grains, a touch of brewers’ sugar and monastic yeast intermingle to express classic dark fruit notes that has made the style a benchmark for centuries. Aging on exotic Cherrywood compliments the yeast esters nicely and lends a pleasantly dry finish. Sun Days Brett IPABrett IPAIt’s really good! TWR FLWRSpontaneous Sour AleThis spontaneous ale begins as most all of our beer does - it cools overnight in the coolship and is immediately transferred to neutral French oak where it ages for a minimum of 6 months to a year. Using a blend of three barrels that were filled last Fall, we added a light amount of hops for highlighting followed by blending in less than 1% of 3-year spontaneous beer aged on Montmorency and Balaton cherries. We were inspired by hints of fresh tilled soil, sweet grass and wild flowers in our tasting that every layer of this blend was thoughtfully applied to amplify those flavors created through our natural microbe cultures of Denver. Rhinegeist Pilon SaisonSaisonA traditional saison with notes of clove, banana, and black pepper. Finishes very dry with hints of fruit and spice. The name comes from the French word for pestle, as in a mortar and pestle used to grind spices. We decided on French as an homage to the Franco-Belgian tradition of saisons. Fremont + Good Bugs = Awesome!100% Brett fermented Kettle SourThis sessionable 100% Brett fermented Kettle Sour is tart with notes of citrus and grapefruit rind complemented by a funky, barnyard aroma and flavor. Olive You from My Head TomatoesSmoked Beer of Marginal QualityExperimental Mediterranean smoked amber beer. We smoked the malt with olive wood and olive pits then added Rosemary and sun-dried tomatoes. If I knew where the Mediterranean was, I'm sure drinking this beer would take me there. Free Beer & Good Bugs NewsAll our new subscribers will be automatically entered to win a 4 pack of exclusive Good Bugs collaboration beers! HELP SPREAD THE WORD, SHARE ON SOCIAL! Connect On Social Denver Rare Beer Tasting 2017! Huge success! Amazing beers, great people, and the food was one for the books! #beer #denverrarebeertasting #beers #beerstagram #instabeer #gabf #rarebeers #chef #chefslife #yeast #fermentation #brewers #brew #brewery #craftbeer #colorado #eeeeeats #foodies #beergeeks #denver #food #foodporn #closeup #brewedfood Pictured: Our Good Bugs Collaboration with @fremontbrewing photo: @fstopdenver If you see the Brewed Food crew around Denver during GABF, ask for your own jar of kimchi! Giving them out at all our events. Good Bugs Fermentation Series! Four opportunities during GABF 2017, in Denver, CO to taste some of our eight collaboration brews. A new approach wherein beers are designed with flavors from yeast, bacteria and fermentation at their core and recipes are built to emphasize these characteristics. Get to know the microbe rockstars of our fermented world! Collab in full effect! Mashing in pilsner malt and raw wheat from @troubadourmaltings and pitching yeast from @inland_island for this one. #GoodBugs announcements coming soon… The study of understanding the flavor potential of yeast is ever evolving and never ending. Six Saison strains fermented onto the same base beer from our friends at, Denver’s own, Inland Island Yeast Lab. Welcome Cincinnati and it’s amazing ambassadors of beer and food, Rhinegeist Brewery and Salazar Restaurant to the Brewed Food Movement! Big things happening in Cincy! An inspired dish of Yeasted HopMallow Smore with spent grain graham cracker from chefs Ryan Rogers and Andy McCabe! Our founder Jensen Cummings teams up with Chefs Ryan Rogers and Andy McCabe of Royals Hot Chicken and Feast BBQ for our Brewing Dinner in Louisville, KY. Experience the next evolution of beer and food! Ticket site in our profile Pork Belly Char Siu tastes even better when sliced by an Element Knife Company gyuto blade! The building blocks to the innovative #brewedfood techniques on display from Chef Rachel Yang at @troveseattle with @fremontbrewing