Backacre Beermakers just moved to Denver with 1 beer you should taste
One of Vermont's best and most-elusive beers is now available in Denver.
- Backacre is a beer blendery that makes only one beer: A sour golden ale fermented and aged in French oak puncheons for more than a year.
- The small-batch blends were featured at top-shelf restaurants and beer bars in New England, and the limited bottles that made it to shelves went fast.
The backstory: Inspired by the family breweries in Belgium, Backacre started in 2010 as a side project for Erin Donovan, the blender, her engineer husband Matt Baumgart, and her father, John Donovan.
- Erin Donovan and Matt Baumgart lived in Denver but traveled to Vermont to make the beer a few times a year. They stored the barrels in her father's barn.
- Now the wort is made at Bierstadt Lagerhaus and Backacre does the fermenting and blending at its Denver warehouse.
- "Our business model is a little different," Erin Donovan tells Axios Denver. "We don't have a taproom, we are not open to the public. We rely on retailers to like the beer, buy the beer and sell the beer to customers."
🍻 John's thought bubble: Five years ago, on an epic five-state, 25-brewery tour, I tasted a bottle of Backacre at the famed restaurant Hen of the Wood in Burlington, Vermont.
- I didn't know the brewery, but I've never forgotten it.
- The earthy, softly sour ale is effervescent like champagne with fruity tones from the mixed-culture yeast.
What to watch: Backacre's No. 15 blend is the first one made in Denver and just hit local distribution last week, said Donovan, a former immunologist who now works full-time for the blendery.
- So far, you can find it at Proof in the River North neighborhood, Pearl Wine in Platt Park and on the menu at Hops & Pie on Tennyson Street.
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