Green is Good!

March is a month of transition, changing seasons, and yes, green beer. March 17 is St. Patrick’s Day, and as the saying goes, “Everyone is Irish on St. Patrick’s Day!” So while you may see everyone and their cousin decked out in green on March 17, here at New Planet Brewing, we’re proud to say that we’re green every day.

Sure, green is one of our favorite colors, but when we say “green,” we mean that since our founding, we’ve desired to brew clean, refreshing, gluten-free and gluten-reduced beers that have a minimal impact on our environment.

Curious about how we stay green all year long? Keep reading!

Brewing is an Energy-Intensive Process

Transforming water, malt (or millet!), and hops into beer flowing from a can or tap to your glass takes a lot of skill and work. Ensuring the beer you drink is delicious, gluten-free or gluten-reduced, and fresh involves a lot of moving parts, and if it isn’t done carefully, it can use a lot of natural resources that affect the environment.

A few years ago, we decided to live our mission more fully by creating and joining a brewing co-op. This meant that instead of having our own dedicated brewhouse, we’d share a state-of-the-art facility with other like-minded breweries.

Why?

The answer was simple for a few reasons. First, building a brewery is expensive. You’re talking tanks, fermenters, hoses, fire mitigation, zoning requirements, canning equipment….the list goes on, and so does the bill! Secondly, breweries tend to take up a lot of land, and as mentioned above, they require a lot of equipment that draw significant amounts of energy.

So rather than spend millions of dollars on a facility just for ourselves, we thought, “Why can’t we share the expenses and in doing so, reduce our overall environmental footprint?” And that’s what we did. Today, we’re proud to be part of a brewing co-op that shares a phenomenal $8 million facility that crafts excellent beer for you, our consumer! This also translates to $8.99 6-packs in our home market and $10.99 per 6-packs nationally….one of the best-priced specialty beers in the market!

It Takes a Village

If you’ve ever been to a beer festival or know anyone who works in the industry, you know that it is a collaborative, knowledge-sharing community. Brewers are a different breed. Collectively, we know that the adage “A rising tide lifts all ships” applies to brewing. The success of one brewery means the success of many. In that spirit, brewers are often very transparent with their industry peers about what they’re working on and how they’re doing it.

This collaboration is at the heart of our co-op, too. By putting many talented brewers in the same space, the exchange of ideas, philosophies, and best-practices happens naturally and in a very business-friendly way.

By developing these close relationships with our peers, we’re able to provide our consumers with the best product out there…not only because we’ve toiled for thousands of hours, but because we’ve had honest, well-intentioned feedback from our beer brethren in order to make our beers the best gluten-free and gluten-reduced ones in the market.

Be Green!

Whether you’ll be partaking in St. Patrick’s Day or not this year, remember that you can stay green all-year long when you celebrate life’s moments with New Planet Beer. Our cans (which take up less energy to transport than bottles AND keep your beer fresher!) and kegs contain beer that was conscientiously brewed to be kinder and gentler on the environment. We’ll drink to that! As the Irish say, “Sláinte!”

Green chile. It’s delicious, spicy, and oh so satisfying. Tantalizing your taste buds and warming your soul, a bowl of green chile really hits the spot, especially on a cold winter day.

Hatch season is a delight with the smell of roasted chile in the air. What’s even better? Freezing chiles to enjoy year round. If you don’t have frozen chiles, you can buy roasted ones in your grocery freezer section to use in this recipe.

Traditionally, flour is used to thicken the green chile and give it texture. In this gluten free version, corn meal thickens the chile and adds a toasty note. The bone-in pork adds another layer of flavor to compliment the spicy chiles.

There are a lot of recipes out there, many passed down for generations or meticulously fine-tuned over the years. Below is my version and it’s best enjoyed with a cold New Planet Pale Ale or Tread Lightly. Always great to enjoy a beer while the simmering chile fills the house with the smell of home cooked goodness.

Gluten Free Pork Hatch Green Chile

 

Gluten Free Pork Hatch Green Chile

2 lbs bone-in pork shoulder, cubed (save bone)

1 cup roasted, peeled, seeded, de-veined Hatch chiles

2 tbsp. cornmeal, fine ground

2 tbsp. bacon fat, lard, or vegetable oil

½ medium onion, fine diced

8 cloves garlic, minced

1 ½ cups chicken broth

¼ tsp. oregano

Salt to taste

Heat Dutch oven or heavy bottom pan over medium/low heat. Add fat to pan, add onions, sauté until translucent. Add garlic, and sauté until fragrant, about one minute. Transfer veggies to bowl, leaving as much fat as possible in the pan.

Brown pork in batches in a single layer of pieces over medium-high heat. When pork is browned and transferred out of the pot, keep 2 tablespoons of fat in pan. Sprinkle cornmeal in pan, cook until golden and fragrant, about two minutes. Slowly add chicken broth stirring continuously to avoid any lumps. Add green chile onions mixture, pork pieces, and bone from pork. Bring to slow boil, cover and simmer over low heat for 30-45 minutes.

Serve with a warm corn tortilla or corn chips. An extra yummy option, sprinkle cheddar cheese and cilantro on top.

 

Pop quiz, folks! What do the following states have in common? (No, you do not need to answer in the form of a question, either).

  • Colorado
  • Florida
  • Massachusetts
  • Michigan
  • Nebraska
  • Pennsylvania
  • South Carolina
  • Virginia
  • Utah

Yes. They all have people. And flora and fauna.

Yes. They all contain the letter “A.” But that’s not it (even though that’s kind of cool).

Give up?

All of these states are now receiving distribution of delicious, gluten-free and crafted to remove gluten New Planet beers!

You read that correctly. 2019 is shaping up to be an incredible year not just for us here at New Planet, but for all of our fans in the aforementioned states.

For years, we’ve proudly brewed and sold our beer in our home state of Colorado. Given Colorado’s proclivity for tourism and visitors from all over the country, one common theme we’re always hearing is, “When are you going to come to my state?!” And every time we had to say “We’re not sure yet!” it would break our hearts as much as it broke yours. Slowly but surely, we’re having to say that phrase less and less thanks to this increase in distribution!

As 2019 starts with a bang, we’re thrilled to say that you can now enjoy one of New Planet’s beers in 9 US states. NINE! And while we would love to be wherever you are, we’ve always focused on making sure that the beer in your glass is as fresh as it can be.

So, as we continue to make inroads and build relationships across these new partner states, we’re working tirelessly to ensure that every beer–whether it’s your first New Planet experience or your umpteenth experience with us–is as fresh and delicious as it is meant to be.

If you’re unfamiliar with New Planet and our beers, we’d love to take this opportunity to tell you a bit more about ourselves!

♫ Getting To know you!! ♫

It all started nearly 10 years ago (is it really that long ago??) when our Founder, Pedro Gonzalez, was diagnosed Celiac. The intrepid outdoorsman and craft beer-lover thought his days of enjoying a cold one after rigorous hike were over.

Thankfully for him (and us), though, he made it a personal mission to start making the beers he loved, just without the gluten. What started out as a curiosity and a hobby quickly turned into something much greater than a Celiac homebrewer making beer in his kitchen!

As Pedro started talking with more and more people who were Celiac or had a gluten sensitivity, he realized he wasn’t the only one who had missed the feeling that comes with enjoying a cold one with friends and family.

After recipe tweaks and countless taste-testing, New Planet Beer was born. Since then, we’ve been crafting incredible beers that are both gluten-free and crafted to remove gluten.

Over the years, we’ve been humbled and inspired by the many stories our customers share with us. Our beers have been on some of the nation’s tallest summits, accompanied our friends on whitewater rafting trips, served as supporting players in the toasts and celebrations of the lives of our customers.

Now that New Planet Beer is sold in more states around the country, we’re thrilled to be part of your life, too. We have a lot of exciting developments happening in 2019, so stay tuned! Please check out our Beer Locator to search for locations near you.

In the meantime, wishing you a wonderful New Year and cheers to 2019!

It seems that from October 31st through January 1st, holidays–and holiday parties–happen just about every weekend! Between Halloween, Thanksgiving, Hanukkah, Christmas, and New Years, it’s a non-stop flow for company and house parties. It can be exhausting. And if you’re gluten free, it can also be a bit daunting. Luckily, celebrating the holidays while being gluten-free or gluten-sensitive can co-exist!

At New Planet Beer, we’re all about education, and we believe that the holiday season is a wonderful time of year to get together with friends, family, and coworkers to celebrate and look forward to the new year. With that spirit in mind, we’d like to share our Top 5 Guide to Surviving the Holidays!

Host When you Can

When you’re gluten-free or gluten-sensitive (or someone in your family is), you know the ins and outs of preparing food that agrees with their bodies. From having the right ingredients to knowing how to avoid cross-contamination, you’ve likely got it down to a science!

So naturally, when you host a holiday party, you can easily parlay these habits and skills into full-on party mode. When you’re in control of the menu, it makes life infinitely easier when you know exactly what is in each dish.

If You’re Out, Serve Yourself First

We know…serving yourself can be taboo, and it can make some people uncomfortable. But think back to when you host parties: the food is laid out, it smells and looks delicious, and no one is digging in!

Serving yourself first may seem a bit taboo, but your host will probably thank you for getting the food-train started.

The other added benefit of serving yourself first? You get first crack at every dish. This means that if there is a gluten-free option, you’re sure to get some before it’s gone. Secondly, when you serve yourself first, you can feel better knowing that serving utensils haven’t been used across a variety of dishes yet, which would otherwise increase the chances of getting gluten in a non-gluten dish.

Bring a (big) Dish

Lots of parties encourage people to contribute dishes for a potluck-style get together. This makes it easier on the hosts and is a fun way for people to share some of their favorite recipes.

When you’re gluten-free or gluten-sensitive, bringing a big dish to share is also a great way to make sure that you’ll get enough to eat that won’t upset your system.

We always recommend bringing enough of a dish so that it could serve as your only food in case no other foods are gluten-free.

Not sure what to bring? Salads are always a safe bet (as long as you like salad!). Salads are a nice item to contribute to a potluck, because it gives a nice break from some of the richer, heavier foods that are popular this time of year.

When Planning Isn’t Possible

While we think the first few tips generally work, we also live in the real world: We get that it isn’t always possible to plan ahead to bring your own gluten-free dish or you may need to arrive late, and cross-contamination may have already happened.

Worry not! With enough searching, chances are pretty good that you’ll still be able to find a gluten-free offering. When in doubt, feel free to ask your host if they know if any dishes are gluten-free. If the don’t know (or if there aren’t any options), remember that hosts want everyone to have a good time, so they will probably find something to satisfy without being pulled away from the party for long.

Celebrate with New Planet

We’re a little biased about our beer (duh), but we love bringing it to any and every holiday party we can. Not only do people enjoy a cold one, but we’ve found that it provides a great opportunity to talk to others about gluten-free diets.

Regardless of where you celebrate this year, we hope that you are surrounded by family and friends. We’re thankful for all of our beer-loving friends this year, and we’re looking forward to celebrating with you in 2019!

There are many reasons to be thankful this season and for those of us that are gluten-free, having food you can eat without getting sick is one of them. We’ve put together some original gluten-free recipes that are bound to become a tradition at your table, including a gluten-free cake that New Planet founder, Pedro Gonzalez says, “is way beyond anything I ever expected.”

Gluten Free Butternut Squash Pale Ale Soup

Soup is a warm hug for your belly. This classic beer cheese soup has a fall twist with butternut squash, tart apples, and New Planet Pale Ale. This soup is very versatile and can be altered to meet different dietary needs. It’s the perfect starter to your meal and can be made a couple days in advance and rewarmed on the stove. Pair this soup with the Pale Ale or Seclusion IPA.

Soup base:
1 medium yellow onion, chopped
4 cups butternut squash (thaw frozen precut or roast your own) 
1 medium Granny Smith apple, chopped
1 tbsp. olive oil
2 cloves garlic, chopped
1 ½ cups chicken stock
1 can (12 oz.) New Planet Pale Ale
½ tsp. paprika
¼ tsp. nutmeg
Ground pepper to taste

Cheese sauce:
½ cup half and half
½ cup chicken stock
1 tbsp. white rice flour
1 tbsp. tapioca starch
1 tbsp. olive oil
2 cups sharp cheddar cheese, shredded
Salt to taste

Make the soup base:
Heat oil in a dutch oven or soup pot over medium heat. Sauté the onion until translucent (not brown), about 5 – 8 minutes. Add the butternut squash and apple to the pan, cook until softened, approximately 10 minutes. Stir in paprika, nutmeg, and ground pepper. Add garlic and sauté until fragrant, about 1 minute.

Pour in New Planet Pale Ale and 1 ½ cups chicken stock. Increase heat to medium-high and bring to a boil. Cover the pot and reduce to a simmer, cook 10 – 15 minutes until cooked through. Transfer to a blender and blend until smooth.

Make the cheese sauce:
While the contents are in the blender, heat 1 tbsp. olive oil in the pot on medium heat. Add 1 tbsp olive oil, white rice flour, and tapioca starch to the pan. Stir constantly until paste forms and the flour is cooked, about 1 -2 minutes. Slowly whisk in the half and half and the chicken stock, whisking vigorously to eliminate any lumps until the mixture thickens about 3 minutes. Add in the cheese in small handfuls, whisking after each addition until melted. Once cheese sauce is smooth, whisk in the contents of the blender. Salt to taste.

Serve the soup hot. Garnish as desired. Suggested garnishes—parsley, chives, bacon, more cheese, or pumpkin seeds. Mix and match to suit your tastes.

Yield: 6 – 8 servings

Variations: For vegans, make only the soup base and use a vegetable stock, garnish with parsley, vegan cheese, or a scoop of vegan sour cream. For dairy-free, make only the soup base and garnish with parsley, chives, or your favorite dairy-free cheese.

Gluten Free Sausage Stuffed Mushrooms

Cranberries and roasted pecans add a Thanksgiving twist in this classic appetizer. Easy to prepare a day in advance, these crowd pleasing appetizers are sure to wow your guests. As a bonus, these are safe for those who eat dairy free too. These pair great with the Blonde Ale or Tread Lightly Ale.

Stuffed mushrooms:
18 medium to large cremini or button mushrooms, caps and stems separated
½ lb. Italian sausage, mild or hot
2 tbsp. cornmeal
2 tbsp. pecans, roasted and finely minced
2 tbsp. dried cranberries, finely minced
1 egg white
2 cloves garlic, minced
2 tbsp. olive oil

Preheat over to 325 degrees.

Put minced garlic and olive oil in a small bowl. Set aside.
Clean the and dry the mushrooms. Trim the mushroom stems and finely chop. Set aside. Hollow out each mushroom scrap, taking care to keep the cap intact. Reserve the scrapings with the mushroom stems.

Heat skillet over medium heat. Cook the sausage and reserved mushroom stems and scrapings until sausage is browned and cooked through, 6 -8 minutes. Drain and discard grease. Place sausage mixture
in a bowl. Stir in pecans, cranberries, and cornmeal. Stir in egg white until thoroughly combined.

Brush each mushroom cap with garlic and olive oil mixture. Stuff each cap with a generous spoonful of
sausage mixture. Place in baking pan or on cookie sheet.
Bake in preheated oven for 30 minutes until mushrooms are cooked through and stuffing is golden
brown.

Serve with parsley garnish or sprinkle with parmesan cheese.

Yield: 18 mushrooms, plan about 2 per person

Maya’s Gluten Free Apple Upside Down Cake

Turning the apple dessert upside down may become a new tradition at the table. At a party, New Planet founder
, Pedro Gonzalez, savored this cake made by a family friend, Maya.

In his words, “Maya is the maker of the best apple upside down gluten free cake. I paired it with the Blonde Ale, and wow! It was way beyond anything I expected.”

Maya advice, “the pan is the most important part, I have a wonderful old seasoned cast iron skillet.” She was generous enough to share her recipe with us. As Pedro recommends, pair this with the Blonde Ale.

Apples:
6 tbsp. butter, melted
3/4 cup brown sugar
2 cups apple, packed, chopped small

Cake batter:
4 eggs
½ tsp. vanilla
¾ cup sugar
1 heaping cup Pamela’s baking mix
2 tbsp. water

Heat butter and brown sugar together in a heavy skillet until sugar is all melted. Cool. Arrange apple slices over the surface of the mixture. Beat eggs until very light. Beat in sugar gradually – add alternately the water and dry ingredients. Pour batter over apples.

Bake in 350 degree over about 40 minutes until cake is set. Turn out of skillet while hot.

Yield: 10 – 12 servings
Try one or all of these recipes and surprise your guests when you tell them it’s gluten free. You might just start
some new traditions at your table. And remember to stock up on your favorite New Planet beer to pair with
your meal. After all that cooking, you deserve a cold beer.

At New Planet, you, our uncompromising and discerning beer fans, are one of the reasons we are thankful.
Cheers to you and those you cherish!

Happy Thanksgiving!

About the author:
April DeMincoApril DeMinco Serves cold New Planet with a smile at events. Gluten-free since 2007. Best beer friend is New Planet Pale Ale. Superpower is baking gluten-free treats and cupcakes. In constant pursuit of the perfect gluten-free donut.

If you’re anything like us, you’re counting down the days until the Great American Beer Fest. The event, which is the largest of its kind aside from Munich’s Oktoberfest, will be held in Denver this year from September 20 – 22, at the Colorado Convention Center.

GABF (as it is affectionately known) attracts over 60,000 attendees, 800 breweries, and pours nearly 8,000 different beers. In the words of Ron Burgundy, “It’s kind of a big deal.”

For those of you who are gluten-free or gluten-sensitive, though, the idea of nearly 8,000 beers can be daunting: after all, how many of those are gluten-free or brewed to remove gluten? We don’t know the answer to that, BUT we will be there pouring for you and your friends, so please be sure to stop by our booth at the festival.

And while you’re in town, make sure you explore all that Denver has to offer. With easy access to the Rocky Mountains and the Platte River flowing right through town, it’s no wonder that Denver is a destination city for this event.

Below are some hotspots to check out while you’re in town (with some ideas for gluten-free entertainment, too!).

The Restaurant Scene

The past decade has seen an explosion in amazing restaurants in Denver. It used to be that in order to have a “nice” dinner in Denver, you’d end up at a steakhouse. Let us be clear: we are not knocking steakhouses, especially when Golden Boy John Elway’s restaurant — cleverly named Elway’s — is a local favorite.

Still, it is nice to see Denver taking its rightful place in the national Foodie Scene. Here are a few places to check out while you’re in town.

Work & Class

Work & Class is an excellent stop while you’re in Denver. Their blend of American and Latin American flavors are sure to please your palate. In their own words, they aim to greet you with a “square meal, stiff drink, and fair price.” What’s not to love about that?

Almost everything on their menu is gluten-free, and it’s all delicious. While you’re perusing the menu, be sure to ask your server for a cold can of our Tread Lightly Ale for just $5!

Work & Class

2500 LARIMER, SUITE 101

303-292-0700

Reservations not accepted

Root Down

Since its first location opened in 2008, Root Down has been a hot spot in Denver. So it’s no surprise that it has replicated that success with a few other locations across the city (including one in Concourse C at Denver International Airport).

Their menu sports fresh, seasonal, and local ingredients and the energy and ambiance is at once comfortable and hip. With the roll-up garage to enjoy one of Colorado’s 300+ days of sunshine and a notable drink menu, Root Down has something to satisfy everyone’s taste buds.

One of our favorite menu items is the gluten-free Three Chile Chicken. Surrounded by veggies and cooked with poblano adobe, we love it paired with New Planet’s Blonde Ale.

Root Down

Multiple locations

Reservations Accepted

Culture

People who have lived in Denver for a long time often still refer to their fair city as “Cow Town.” After all, every January, the National Western Stock Show and Rodeo kicks off its residency in Denver with a parade from Union Station down 17th Street. Cattle, horses, cowboys, and cowgirls transport Downtown Denver into its former steer-trading days, and it’s a site to see.

The rest of the year, Denver abounds in other types of culture. Whether you’re looking for an art museum, natural history museum, or a trendy walk down the Santa Fe Arts District, there’s enough to get your culture fix before or after your time at GABF.

Don’t forget to take a look at the schedule of events at the Denver Center for Performing Arts, too. Big-ticket shows often come through Denver and always a delight.

Destination: Denver

Denver is a city that is constantly changing and evolving. As more and more people move to Denver and discover her secrets, they’re also leaving their imprint. New restaurants, a budding art scene, and of course, copious amounts of craft beer make Denver an amazing destination.

We hope to see you at GABF this year!

The world is full of clichés when it comes to measuring things: Bigger is better. The more the merrier. Size matters (we won’t even start to pick that one apart!).

At New Planet Beer, we think there is a lot to be said for the cliché “less is more.” Not that there’s anything wrong with “the more the merrier”…in fact, we love great company and believe life’s moments are best shared with loved ones and friends. In terms of beer, though—especially the beers we brew—we think the Less is More cliché rings true for a lot of reasons.

Quality Session Beers

By now, chances are pretty good that you’ve encountered (or at least heard of) a “session beer.” Depending who you ask, what defines a session beer varies, but a session beer is generally considered to be any beer that clocks in at less than 5% ABV.

Why is it called a session beer? Quick history lesson. During the First World War, factory workers in Britain making shells and and other equipment to arm the military were given two “sessions” during their shifts where they could drink during work (yep, you read that correctly!). Not wanting to lose a finger or limb in the factory after one of these sessions, though, the factory workers opted for lower ABV pints. And the “session” was born.

All of the beers at New Planet contain less than 5% ABV, with the exception of our Pale Ale, which registers an ABV of 5.3%. When our customers tell us that they love the flavor of our beers and that they can enjoy one after a hike or a ride without feeling too tipsy, it makes us happy.

A Lifestyle Beer

Since 2009, we’ve been brewing gluten-free and gluten-reduced beer. If you’re Celiac or gluten intolerant (or just find yourself feeling better when gluten is a small fraction of your diet), then you know that less gluten—or none at all—is best for you.

So not only are our beers low in ABV, but they’re either 100% gluten-free or crafted to remove gluten. Additionally, we think our beers are “lifestyle” beers not only because they’re gluten-free and gluten-reduced, but because we want you to be able to enjoy a New Planet Beer wherever your adventures take you. Since we can all of our beers, it’s easier than ever to toss a few in your daypack or kayak and reward yourself after another adventure.

New Planet cans are also just as happy in a cooler by the campfire surrounded by good stories and great friends.

A Focus on Flavor and Quality

When it comes to buying beer, we know you have options. Lots of options. Many of our friends in the brewing industry are coming up with imaginative, ground-breaking beers that whet the whistle of their customers and visitors. And we’re glad they’re doing it!

But, we think less is more. By spending our time working on our core beers, we can focus on the quality and flavor of every beer with exacting detail. We know that consistency is king, which is why we test every batch coming out of our Denver brewery.

We also make sure we’re sourcing the best ingredients for your gluten-free and gluten-reduced beers.

Less is More, but More is Good, too

At the end of the day, we want you to enjoy beer that you love. We want our beers to be something that you can enjoy all day long and still pursue the things you enjoy doing.

Sure, clichés may be tacky, but sometimes they perfectly sum up the moment, right?

We think so, too.

Well, I guess that’s all she wrote! Until next time.

summer camping in colorado

If you’ve ever spent any time holding a New Planet Beer can or bottle or checked out our website, it will come as no surprise to you that we’re avid outdoor lovers here at New Planet Beer. We love all that Colorado has to offer year round. From mountain biking and hiking in the summer to skiing and snowshoeing in the winter, we love it all…even “mud” season when it is too warm to ski but still too muddy to mountain bike.

We also love camping. Colorado has some absolutely epic camping spots. Whenever we go camping, we’re huge advocates of the Pack it in, Pack it out school of thought. This post will explore not only the principles of Pack it in, Pack it out, but we’ll also talk about some of our favorite camping sites in the Centennial State!

What’s With Pack it in Pack it Out?

The idea is simple, really. Whether you’re hiking or camping, picnicking, or doing yoga in the park, Pack it in, Pack it out means that whatever you bring outside with you, you bring it back with you when you leave. In other words, leave the trail or campground cleaner when you leave than when you arrived. In a perfect world, Pack it in, Pack it out means that if someone were a mile behind you on the trail, they wouldn’t know that you ate a banana 15 minutes ago, because they wouldn’t find a banana peel on the ground…you’d have “packed it out” in your day pack so that you can dispose of it once you get back home.

According to Leave No Trace Center for Outdoor Ethics, you can dispose of waste properly by:

  • Pack it in, pack it out. Inspect your campsite and rest areas for trash or spilled foods. Pack out all trash, leftover food and litter.
  • Deposit solid human waste in catholes dug 6 to 8 inches deep, at least 200 feet from water, camp and trails. Cover and disguise the cathole when finished.
  • Pack out toilet paper and hygiene products.
  • To wash yourself or your dishes, carry water 200 feet away from streams or lakes and use small amounts of biodegradable soap. Scatter strained dishwater. [source]

Camping in Colorado

Now, it would take us days to go over the best camping spots in the State. With so many excellent places to explore, we’ll keep this list small, but there are great resources available online once our list has you begging for the Great Outdoors!

Yampa River State Park

This is definitely a “car camping” place, but sometimes Weekend Warriors need a quick outdoors fix without having to backpack 10 miles in and back!

Located just west of Steamboat Springs, Yampa River State Park offers expansive views of the Park Range in Routt County. With easy access to hiking and ample opportunities to swim or fish in the Yampa, Yampa River State Park has it all. And, because it is a state park, it has a lot of the amenities that make Pack it in, Pack it out easy: restrooms, campsites, electricity, and pets are allowed! What’s not to love? For more information on Yampa River State Park, visit their website here.

Just make sure your cooler is loaded up with some New Planet Beer for the campfire stories (as long as there is no fire ban in place!).

Browns Lake

Nestled in San Isabel National Forest, Browns Lake offers plenty of rewards for hikers and campers who are willing to trek 8 miles in with 2,000 feet of elevation gain. Along the trail, you’ll follow Browns Creek, and if you’re looking for a quick trail detour, be sure to check out the falls, too (look for signs on the trail to find the falls).

Once you get to the lake, you can find some epic camping on the east side, and if you’re hiking with a larger group, larger clearings are available on the west side. Another bonus of this hidden gem is that if you plan an extra day, you can climb Mount Antero, the nearby 14,269 foot peak. The best part of this hike is that you can summit the mountain almost exclusively on 4×4 roads, which isn’t widely used, so you’ll avoid the summer 14er crowd on the more popular standard summit route. More information and directions to Browns Lake can be found here.

With over 14.5 million acres of national forest land, Colorado has so much to offer the adventure seekers who call her home (or who come to visit and wish they could call Colorado “home”). But one of the things that keeps drawing us to the outdoors is the pristine beauty that Colorado provides.

So in order to keep Colorado beautiful for generations to come, be sure to Pack it in, Pack it out all year long when enjoying the great outdoors. And while you’re at it, tote a few cans of New Planet Beer with you…sure, the 12 ounces of liquid deliciousness might weigh down your pack a bit on the way in, but cracking open a cold one on the shores of Browns Lake (or any other destination) is well-worth the effort…and that empty can is hardly noticeable in your pack as you head down when all is said and done.

Happy Trails!

 

Naturally gluten-free, Bitter. Aromatic. Zesty. Citrusy. The hop plant is often described in a lot of different ways, and the variety of ways it is described speaks well of its versatility. And while hops are grown all around the world, there are a few places where the flower does especially well. Given its revered place in the process of brewing beer, the different types of hops–and the characteristics they imbue on the malty libations–are worth exploring on their own. At New Planet Beer, we’re picky about our hops and scientific in our approach. Of course, all of the science in the world doesn’t matter if the beer doesn’t taste good, too, so we make sure to test every batch of New Planet Beer to ensure its hop character and flavor is on point every time!

Hops: A Lesson of Humulus Lupulus

At New Planet Beer, we’re not farmers, but we hold a special place in our hearts for the men and women who own, operate, and work hop fields. Hops are mostly grown for commercial (ie brewing beer!) purposes these days, and some of the hop fields with the best results are located at or just above the 48th parallel. The reason for this is that this latitudinal location is home to temperate, moist climates conducive to hop growth and ideal soil conditions. Areas such as the Pacific Northwest of the United States and Germany are well-known for their hop production. In the United States, the Willamette Valley of Oregon and the Yakima Valley of Washington are some of the most fertile areas of hop growth. Hallertau, Germany is also home to a healthy supply of hops.

A Very Hoppy History

Used primarily as a flavoring and bittering agent in beers today, hops’ place in beer hasn’t always been so obvious. As a matter of fact, before hops were widely used in brewing, brewers were known to add different flowers and bitter herbs to flavor beer. Flowers such as dandelion, marigold, and heather were just a few of those that made their way into beer.

Over time, though, as people began experimenting with hop additions to their brewing, they not only liked the flavor it imparted on their ales, but they also noticed the beers were less likely to spoil with the addition of hops. Just like today, the brewers–and drinkers–of yore liked their beer fresh…can you blame them!?

New Planet Hop Varieties

Here at New Planet Beer, we work tirelessly to ensure that our gluten-free and gluten-reduced beers taste great. That’s why we use the same hops that traditional brewers use in order to give our beers as much body and flavor as their gluten-full brethren have. Every hop we select is chosen for a reason, and these selections and combination of malt and grain bil are what make a New Planet Beer unique to usl.

Cascade Hops

One of the more popular and abundant hops used in the American craft beer world, the cascade hop was originally created by the good folks at Oregon State University. Its beauty rests in its warm aroma, reminiscent of flowers and citrus. Unlike some hops, the cascade hop is excellent for brewers because it not only adds a dynamic aroma to beers, but its unique flavor enhances an ordinary beer and gives it a stellar flavor profile. Since it is one of the most popular among American craft brewers, chances are good that if you’ve had a New Planet Beer recently (namely our Pale Ale or the Seclusion IPA) or a pale ale from any number of American craft breweries, you’ve tasted or smelled cascade hops.

Sterling Hops

This is one of our favorite hops out there! We love the nose it gives our beers as well as the flavor it lends to some of our favorite brews. This hop is just 20 years old, so by US drinking laws, it isn’t old enough to buy a beer flavored with itself, but in that short amount of time, it has become one of the best-known hops in the brewing community.

Popular for its floral, spicy, and citrusy qualities, this hop is ideal for American Ales, Pilsners, Lagers, and Belgian-inspired ales. It is so versatile, in fact, that we use it in our 5 core beers: Pale Ale, Blonde Ale, Tread Lightly, Seclusion IPA, and Tread Lightly Session Ale. We also love it because it pairs well with other hop varieties, meaning nearly endless possibilities exist for beers when using Sterling.

New Zealand Hops

It might be hard to believe that the Kiwis on the other side of the world from us are crushing the hop-growing game right now. After all, when you think of beer, doesn’t Germany and the United States come to mind before…New Zealand?! If you think so, you’re not alone, but then you’d be missing out on some amazing beers that are flavored almost exclusively with New Zealand hops!

The New Zealand hops we use are very fruit-forward, giving our beers a juicy, citrus-inspired flavor and aroma. They’re also harder to come by since New Zealand only produces a small fraction of hops for export compared to the USA and Germany. But not to worry! New Planet Beer uses New Zealand hops in our amazing gluten-reduced Seclusion IPA.

Whether you’re a hop-head or prefer your beers a little less bitter, New Planet Beer has something for everyone. This little flower has been central to beer brewing for over a thousand years, and if today’s brewing culture is any indication, it will be around for another millennium. So, wherever you find yourself this year, search out a six pack of New Planet Beer and raise a glass to this magnificent little cone!

Colorado is our home. It’s where we work, and it’s where we play. And the kicker?? Our work is fun…and we love it! As Coloradans, we hold a few things to be sacred, and when you live as close to the Rocky Mountains as we do, one of those sacred things is skiing. And snowboarding. When the flurries start to fly in October and November, we’re getting our skis and boards turned, our edges sharpened, and we’re plotting out our first tracks and last calls. In honor of all of those who love to ski and ride, we’ve put together the New Planet Spring Skiing Guide. Complete with best places to enjoy your aprés and lesser-known secrets of the resorts, this guide is your Spring Skiing best friend!

BYOM: Bring Your Own Meat

Vail

You read that right. Bring your own meat. As the days get a bit warmer and as spring storms continue to drop the fluffy white flakes, lunchtime on the slopes tend to be a bit more elaborate than the standard PB&J-on-the-lift that happens earlier in the season.

Tucked away high up on Vail mountain are some free gas-powered grills for guests to enjoy. Two such grills are located on Parker’s Deck, just below Buffalo’s Lodge at the top of Lifts 4, 5, and 11. Offering spectacular views of the Vail Valley, Parker’s Deck is the perfect place to take a longer lunch.

Whether you’re throwing on a few burgers and dogs or getting fancy with a steak that’s been marinating in your day pack since breakfast, these grills offer an excellent alternative to the pricey lodge meals and run-of-the-mill granola bars. Just be sure to bring your own utensils and clean up after yourself.

Arapahoe Basin

Can we all just take a moment to appreciate A-Basin’s laid back culture and top-tier terrain?

Wait….

Wait…

Okay we’re good. We love A-Basin. Typically the first mountain to open after the summer and the last one to close (it’s not unheard of to see skiers and riders Pond Skimming as late as the 4th of July), A-Basin as it is affectionately known, is home to the epic “Beach Day.”

For those of you unfamiliar with this, Beach Day is any day at A-Basin. A section of the parking lot always has a tailgate-like atmosphere: people breaking out camping grills, canopy shades, outrageous costumes, drinks, and dogs running around. Oh, and skis. People make the trek to A-Basin early to stake their claim on the coveted spots between the Exhibition lift and Pallavicini (aka “Palli’) lift. Even though the lifts don’t usually open until 8:30 or 9am, you’ll see die hards lining up as early as 6am or 6:30am to kickstart the grills, crack a few beermosas, and get in line for first tracks.

The atmosphere on any given Beach Day is spectacular and an absolute Must if you’ve never been.

Aprés Me!

After a day of skiing, nothing is as rewarding as taking off those stiff boots, throwing on your sneakers, and sharing a cold one or clinking cocktail glasses with friends. Sore legs are ignored as you lounge by an outdoor firepit or watch the game with your new best friends. Ski towns are excellent hosts and know how to treat their goggle-tanned brethren when it comes to aprés ski options.

Breckenridge

The town of Breckenridge (Breck) is full of excellent restaurants and bars ready to cater to your every whim. One of our favorites is the Kenosha Steakhouse. With a great beer and cocktail list, their back patio is tough to beat on a warm spring day. Facing the mountain, keep your shades and beanie nearby, because this deck gets plenty of sunshine. Their nachos are killer and so are their steak cuts (duh).

Vail

When in Vail, there are plenty of places you can grab that post-run drink or three. Because it’s Vail, you can cozy up to a hot toddy at the Four Seasons or hit up the basement bar, The Georges, in the Vail Village. Another great spot in the Vail Village is the Red Lion. Easily spotted by its bright red umbrellas, this joint has everything you may need to sate your thirst and appetite after a great day on the slopes.

Eldora

Small but mighty, Eldora Mountain is a quick 40 miles outside of Boulder, and it is the perfect place to take a few weekday runs before lunch. And whether you’re looking for a place to grab a beer during lunch or after a full day of skiing, look no further than the Timbers Tap Room. This cozy cabin feel has great beers, excellent bloody mary’s and isn’t huge, which gives it an intimate, comfortable vibe.

And even though Eldora is only a short drive from us in Boulder, it still feels like you’re “getting away.” That’s why our go-to beer when we’re skiing the slopes at Eldora is Seclusion IPA. Conveniently packed in cans, this smooth IPA is the perfect pairing for a day on the slopes.

Of course, Colorado is big and full of other mountains and haunts that we haven’t mentioned above…that’d take pages and pages! But we do hope that you find yourself somewhere up in the high country this spring, and if you’re not sure where to spend aprés, grab a six-pack of New Planet Beer and make your own aprés wherever you go. Drink and ski responsibly!