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	<title>CBLA</title>
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	<description>Serving the purveyors of fine wine and spirits since 1954.</description>
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		<title>6 questions with the world’s first female Master Cicerone – Nicole Erny  Beer sommelier</title>
		<link>http://myclba.com/2012/02/6-questions-with-the-worlds-first-female-master-cicerone-nicole-erny-beer-sommelier/</link>
		<comments>http://myclba.com/2012/02/6-questions-with-the-worlds-first-female-master-cicerone-nicole-erny-beer-sommelier/#comments</comments>
		<pubDate>Tue, 21 Feb 2012 04:56:37 +0000</pubDate>
		<dc:creator>Jeanne</dc:creator>
				<category><![CDATA[News]]></category>

		<guid isPermaLink="false">http://myclba.com/?p=1694</guid>
		<description><![CDATA[Posted by Stan Lee on February 13th, 2012 Since the establishment of the Certified Cicerone Program four years ago, a certification exam acknowledging individuals working in the beer industry, only four people have passed the final level of the three level certification process. One of which is Nicole Erny, the newest Master Cicerone, who is [...]]]></description>
			<content:encoded><![CDATA[<p>Posted by Stan Lee on February 13th, 2012 Since the establishment of the Certified Cicerone Program four years ago, a certification exam acknowledging individuals working in the beer industry, only four people have passed the final level of the three level certification process. One of which is Nicole Erny, the newest Master Cicerone, who is also the first woman and the youngest person to ever pass this extensive exam. The test is a two day process with written and oral questions regarding styles of beer, the brewing process, draft systems, and beer and food pairings. We caught up with her during San Francisco Beer Week and asked her these six questions. Here are her answers.</p>
<p>What’s the Cicerone Certification Program and how did you got involved?</p>
<p>The Cicerone Program offers professional certification for people working in the beer industry. It has three levels of exams and gives people dedicated to the beer industry a chance to earn a professional title; something to be proud of and to distinguish themselves and show exactly the level of beer knowledge they have.</p>
<p>I became involved in 2009, I took the Certified Cicerone exam in the fall of 2009. At the time I was a bartender, one of my biggest motivations was to set myself apart, proving myself as a young person and to prove “Hey I know my stuff.”</p>
<p>You’re the first female Master Cicerone?</p>
<p>Yes, last fall, I took the Master Cicerone exam, myself and ten other candidates sat for the exam. I was actually the only one to pass, which was truly a honor consider the company I was in. I thought when I got that phone call and found out that only one person has passed, that it was certainly not me.</p>
<p>How’s the testing process like?</p>
<p>The Master exam is a grueling process. It is two days, there are four 2 and a half hour of essay writing; four 30 minute tasting exams which I thought I was prepared for, but it was so fast paced it greatly increased the difficulty level. There are also four 30 minute oral exams with highly respected beer industry professionals, questioning you on draft systems, beer and food pairing, beer styles, and the brewing process.</p>
<p>What was it like when you got the phone call?</p>
<p>When you take an exam like this, you don’t assume you’re going to pass, nobody that took the exam assumed they’re going to pass. It was more like, prepare yourself for the bad news and take it gracefully and well. So I got the phone call from Ray Daniels. My boyfriend was home with me, I ran into the other room and Ray had this deep and intensive voice, and he said “This year’s exam was very difficult, and only one person passed.” When he told me it was me, it took me about 30 seconds to react appropriately. The first thing I said was ‘what?’ It was a shock and surprise and a deep honor. I am really proud of it.</p>
<p>Any advice for people that want to get certified?</p>
<p>The first level is Certified Beer Server, that’s all online. That program is designed to be very approachable. That exam is something anybody with some dedication can achieve. Moving on to the Certified Cicerone exam, it becomes more difficult. My advice is that if you’re interested in getting in the program and want to go further than the Certified Beer Server, over study.</p>
<p>The other thing is to get into tasting, get into your descriptions and ask yourself if you’re describing something as best as you can. My goal when I sit down to describe a beer is to paint a picture of a beer, that would allow somebody who is some what knowledgeable about beer styles to know what style of beer I am drinking based on my descriptions.</p>
<p>Favorite style of beers?</p>
<p>So hard. Beer style is a lot easier to answer than when someone asks you for your favorite beer. My favorite beer style is Belgian Saisons and Belgian Tripels, followed very closely by Imperial Stouts.</p>
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		<title>Burgeoning beer scene: Three breweries on tap in Louisville</title>
		<link>http://myclba.com/2012/02/burgeoning-beer-scene-three-breweries-on-tap-in-louisville/</link>
		<comments>http://myclba.com/2012/02/burgeoning-beer-scene-three-breweries-on-tap-in-louisville/#comments</comments>
		<pubDate>Tue, 14 Feb 2012 16:51:33 +0000</pubDate>
		<dc:creator>Jeanne</dc:creator>
				<category><![CDATA[News]]></category>

		<guid isPermaLink="false">http://myclba.com/?p=1680</guid>
		<description><![CDATA[By John Aguilar Camera Staff Writer Louisville breweries LOUISVILLE &#8212; This city&#8217;s thirst for beer is about to get quenched in a major way. No fewer than three entrepreneurs are putting together plans to start up their own brew-on-site taphouse in downtown Louisville &#8212; one focusing on Belgian brews, another on &#8220;big beers&#8221; and a [...]]]></description>
			<content:encoded><![CDATA[<p>By John Aguilar Camera Staff Writer</p>
<p>Louisville breweries</p>
<p>LOUISVILLE &#8212; This city&#8217;s thirst for beer is about to get quenched in a major way.</p>
<p>No fewer than three entrepreneurs are putting together plans to start up their own brew-on-site taphouse in downtown Louisville &#8212; one focusing on Belgian brews, another on &#8220;big beers&#8221; and a third fashioned after a European-style farm-to-table microbrewery.</p>
<p>That&#8217;s three more craft breweries than exist in Louisville now.</p>
<p>&#8220;This town could use a brewery, and it&#8217;s amazing there isn&#8217;t one yet,&#8221; said John Frazee, a long-time homebrew aficionado who plans to lease 3,500 square feet at the American Legion Post at 1150 Pine St. to house operations for Gravity Brewing. &#8220;I saw an opportunity, and I live in Louisville and it seemed like the perfect fit.&#8221;</p>
<p>Steve Kurowski, marketing manager for the Boulder-based Colorado Brewers Guild, said Colorado is experiencing a growth spurt in breweries. Twelve to 15 are set to open this year, he said, on top of the 130 breweries already producing beer statewide.</p>
<p>&#8220;It&#8217;s probably overdue,&#8221; he said this week of Louisville&#8217;s burgeoning craft beer scene.</p>
<p>Boulder, Longmont and Westminster have taphouses, and there&#8217;s no reason that type of business couldn&#8217;t do just as well in Louisville.</p>
<p>&#8220;Louisville is surrounded by microbreweries, so everyone&#8217;s beer-drinking palate is more refined,&#8221; Kurowski said. &#8220;The city probably deserved a brewery long ago.&#8221;</p>
<p>Belgian vs. big</p>
<p>At least two of the proposed breweries in Louisville are expected to be open by late spring or summer. One is Frazee&#8217;s and the other is Twelve Degree Brewing, a taphouse specializing in Belgian beers that is planned to open at 728 Main St.</p>
<p>Jon Howland, the man behind Twelve Degree, said he welcomes competition and figures that more than one taphouse in town could turn Louisville into &#8220;a little craft beer hub.&#8221;</p>
<p>&#8220;I think they can feed off each other,&#8221; he said.</p>
<p>His microbrewery will be distinct, he said, by focusing on Belgian beer and serving a tasty, if limited, menu of snacks and appetizers.</p>
<p>Frazee, a civil engineer by trade and Gravity&#8217;s president, said his taphouse hopes to use a 10-barrel system to turn out a bold assortment of IPAs, Double IPAs, Imperial Stouts and British ESBs. The emphasis, he said, will be on &#8220;big beers&#8221; &#8212; those with an alcohol content approaching 10 percent.</p>
<p>&#8220;Beer, in our opinion, starts tasting better with more alcohol content,&#8221; he said.</p>
<p>Frazee described himself and his colleagues at Gravity as &#8220;nerdy engineer scientist types,&#8221; and their attention to their product will reflect that. Gravity&#8217;s brewmaster is Julius Hummer, son of Boulder Brewing Co.&#8217;s co-founder David Hummer.</p>
<p>&#8220;If we were to brand ourselves, we would be all about the nuts and bolts behind beer,&#8221; Frazee said. &#8220;The science behind beer.&#8221;</p>
<p>The third microbrewery in Louisville would be one belonging to Brian Lutz, a long-time brewmaster who helped formulate the ingredients for Oskar Blues&#8217; Dale&#8217;s Pale Ale in the 1990s.</p>
<p>He couldn&#8217;t be reached for comment this week, but Louisville&#8217;s economic development director Bonnie Star said Lutz is eyeing a spot on Empire Drive for his taphouse.</p>
<p>Hoping for synergy</p>
<p>Star wouldn&#8217;t hazard a guess as to how many taphouses the city can support, saying that&#8217;s for the market to decide. But both Frazee and Howland will receive economic incentives from the city in the form of tax rebates to locate in Louisville.</p>
<p>Star pointed out that those rebates are on retail sales only, not what&#8217;s consumed on the premises. That&#8217;s because the city no longer feels it needs to incentivize restaurants or bars to locate downtown, she said, but it still wants to encourage retail activity.</p>
<p>Frazee said he&#8217;s not worried about taphouse over-saturation in downtown Louisville &#8212; at least not yet. He agrees with Howland that a small number of microbreweries will create a synergy that will be good for everyone.</p>
<p>&#8220;The demographics of Louisville are almost identical to the demographics of the craft beer drinker,&#8221; he said. &#8220;We could mutually benefit one another by bringing more beer drinkers to Louisville.&#8221;</p>
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		<title>PTO partners with breweries for fundraiser</title>
		<link>http://myclba.com/2012/02/pto-partners-with-breweries-for-fundraiser/</link>
		<comments>http://myclba.com/2012/02/pto-partners-with-breweries-for-fundraiser/#comments</comments>
		<pubDate>Thu, 09 Feb 2012 19:20:16 +0000</pubDate>
		<dc:creator>Jeanne</dc:creator>
				<category><![CDATA[News]]></category>

		<guid isPermaLink="false">http://myclba.com/?p=1672</guid>
		<description><![CDATA[Lincoln Middle School is ditching the traditional bake sale for beer in a fundraiser for library improvements. The Lincoln International Baccalaureate World Middle School PTO has partnered with four local breweries to host an adults-only beer-tasting with appetizers, desserts, live music and a silent auction from 7 to 10 p.m. Friday at the Northside Aztlan [...]]]></description>
			<content:encoded><![CDATA[<p>Lincoln Middle School is ditching the traditional bake sale for beer in a fundraiser for library improvements.</p>
<p>The Lincoln International Baccalaureate World Middle School PTO has partnered with four local breweries to host an adults-only beer-tasting with appetizers, desserts, live music and a silent auction from 7 to 10 p.m. Friday at the Northside Aztlan Community Center, 112 E. Willow St., Fort Collins.</p>
<p>The fundraiser, called For the Love of Lincoln, is for technology and furniture upgrades to the school&#8217;s library and media center, which has not been updated since 1975 when Lincoln opened at its present location.</p>
<p>Fort Collins&#8217; breweries Equinox Brewing, Funkwerks Brewery, New Belgium Brewing Co. and Pateros Creek Brewing will provide samples of new and favorite beers.</p>
<p>Participants will receive a commemorative For the Love of Lincoln beer glass.</p>
<p>Lincoln PTO mom Carol Bennis said it is a lot of work to get parents involved in after-school activities, especially fundraising events.</p>
<p>For that reason, the PTO opted to put on an event that would appeal to parents and the beer tasting was born.</p>
<p>&#8220;I think everyone is a little wary of wrapping paper and other goods we have had to sell in the past,&#8221; she said. &#8220;We wanted to try something different in a place where adults could come together and bond over something we all believe in; literacy and raising strong writers.&#8221;</p>
<p>Bennis said there never has been a beer tasting fundraiser for a middle school before as far as she is aware, but the response was so positive that they had to turn away some breweries due to space. As of Monday, the school already had sold half of the 250 tickets available.</p>
<p>Brad Lincoln, co-founder of Funkwerks, said New Belgium’s brewmaster Peter Bouckaert, whose son attends the school according to Bennis, invited them to participate in the event and they were glad to join in a fundraiser to help the community.</p>
<p>While Lincoln didn’t think much of it at the time, Wednesday he said it is interesting how a middle school in Fort Collins has a beer tasting instead of a bake sale.</p>
<p>Funkwerks will have its Imperial Saison Tropic King, recently featured in Draft Magazine, available for tasting at the event.</p>
<p>“Our PTO has unlimited energy when it comes to making great things happen for the students and staff of Lincoln,” said Don Rangel, principal of Lincoln Middle School, in a prepared statement. “We are very excited about creating this new, inviting learning space for our students. This fundraiser will go a long way in doing a lot of good for the students of Lincoln.”</p>
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		<title>Bartenders warm to the new Ice Age</title>
		<link>http://myclba.com/2012/02/bartenders-warm-to-the-new-ice-age/</link>
		<comments>http://myclba.com/2012/02/bartenders-warm-to-the-new-ice-age/#comments</comments>
		<pubDate>Wed, 01 Feb 2012 15:17:13 +0000</pubDate>
		<dc:creator>Jeanne</dc:creator>
				<category><![CDATA[News]]></category>

		<guid isPermaLink="false">http://myclba.com/?p=1669</guid>
		<description><![CDATA[Bartenders warm to the new Ice Age Crafting crystalline cocktails. It&#8217;s artistry behind the bar with pure frozen H20. Round rocks or cubes, they won&#8217;t dilute. Posted: 02/01/2012 01:00:00 AM MST By William Porter The Denver Post Most Denver residents spend little time thinking about ice, unless they are scraping it off windshields or cursing [...]]]></description>
			<content:encoded><![CDATA[<p>Bartenders warm to the new Ice Age</p>
<p>Crafting crystalline cocktails. It&#8217;s artistry behind the bar with pure frozen H20. Round rocks or cubes, they won&#8217;t dilute.</p>
<p>Posted: 02/01/2012 01:00:00 AM MST</p>
<p>By William Porter</p>
<p>The Denver Post</p>
<p>Most Denver residents spend little time thinking about ice, unless they are scraping it off windshields or cursing it after falling on a frozen sidewalk.</p>
<p>Randy Layman thinks about ice all the time. Big blocks of the stuff that weigh as much as an NFL lineman. Small cubes that nestle in one&#8217;s palm.</p>
<p>Layman, bar manager at Steuben&#8217;s on East 17th Avenue, is among a cadre of top-shelf &#8216;tenders who are embracing high-end ice. Many of them cool their cocktails with the same grade of pristine frozen H2O that ice sculptors use to carve fancy centerpieces for banquets and galas.</p>
<p>Bartenders on the bandwagon swear the ice makes for a markedly improved cocktail.</p>
<p>&#8220;This ice really does make a beautiful drink,&#8221; Layman said.</p>
<p>&#8220;It chills the cocktail without diluting the spirits. There&#8217;s just such a purity to it.&#8221;</p>
<p>Adam Hodak, a cocktail guru and partner in Green Russell, a speakeasy-style bar in LoDo, agreed.</p>
<p>&#8220;We make and cut our own ice,&#8221; Hodak said. &#8220;Because of the size we use, it lasts far longer in the glass and doesn&#8217;t melt and cut the liquor. A dram of whiskey on our ice will taste the same 30 minutes after it&#8217;s poured as it does when it&#8217;s put in front of you.&#8221;</p>
<p>Is the movement a bit geeky? Sure, you could argue, though no more than molecular food. Is the finished product worth the effort? You bet.</p>
<p>But this ice doesn&#8217;t create itself. The cubes are crafted with not a little effort.</p>
<p>A recent morning at Steuben&#8217;s found Layman and his twin brother, Ryan, breaking down a 300-pound block of ice they picked up from Aesthetic Ice, a Denver company that sells sculpture-grade ice.</p>
<p>Such ice is typically made on a Clinebell machine. During the freezing process, the water vat is gently shaken to drive impurities and air bubbles out of the ice. It is then wrapped in plastic and packed in a cardboard box for delivery.</p>
<p>The Laymans hoisted the block onto a steel table, placing it on two polyurethane cutting boards.</p>
<p>Steuben&#8217;s bar manager Randy Layman says his hand-carved ice cubes chill the cocktails without diluting them. (Cyrus McCrimmon, The Denver Post)</p>
<p>They let the ice rest at room temperature before cutting it. This is called &#8220;tempering&#8221; or &#8220;curing,&#8221; and allows the ice to soften.</p>
<p>&#8220;You don&#8217;t want to pull it directly from the freezer to work on,&#8221; Layman said. &#8220;We let it sit for about an hour before we start cutting. If you start when it&#8217;s super-cold it will fracture — just shatter.&#8221;</p>
<p>The process is simple, the only tools a saw and cleaver. This approach is something of a Zen-style evolution from their initial experiments with a chain saw.</p>
<p>Layman spent $250 on the saw, a handcrafted Japanese model that carvers in that country use to fashion fancy ice sculptures. Made of carbon steel, it has a wooden handle that you grip like a steak knife. The saw is about 2 feet long and sports 24 teeth. It looks like a grinning shark.</p>
<p>&#8220;It was a Christmas present to myself,&#8221; Layman said. &#8220;It makes cutting ice a lot more fun. Not that wielding a chain saw isn&#8217;t fun.&#8221;</p>
<p>He took the saw and gently drew a dividing line atop the 40-inch-long block. Then he started sawing, moving the blade crossways like a lumberjack bucking a fallen spruce. Feathery ice shavings piled up as the blade slowly sank into the block. The brothers traded off the work every so often.</p>
<p>Ten minutes in, Layman reversed the blade and drove it to the hilt in the ice. The handle&#8217;s wedged tank cleanly split the block with a gentle &#8220;snick.&#8221;</p>
<p>The two resulting blocks were sawed into four 10-inch squares apiece, which were further broken down into bricks. From those bricks, the brothers used a cleaver to chop cubes the size of a kid&#8217;s fist, whittling at them until they just fit into a tumbler.</p>
<p>&#8220;The goal is to have a cube as close as possible to perfect, but the little imperfections and variations make it fun,&#8221; Layman said.</p>
<p>How pure is the ice?</p>
<p>To demonstrate, Ryan Layman assembled his 100 Years Cocktail: Leopold Brothers rye whiskey, peach brandy, Ramazotti Amaro (an Italian herbal liqueur) and orange bitters.</p>
<p>After shaking it in a mixer, he poured it into a glass holding a lone ice cube. His guest held the bottom of the glass over a wristwatch. The dial face read crystal clear, unhindered by cloudiness, frost or a single air bubble in the ice.</p>
<p>The cocktail, while well-chilled, tasted pure and undiluted — the flavors somehow rounder than they would be if regular cubes or cracked ice were used.</p>
<p>Steuben&#8217;s doesn&#8217;t use the cubes in every cocktail, just the ones using straight spirits.</p>
<p>But Green Russell is all-in with its house-made craft ice. Order a glass of water, and it&#8217;s chilled with the same ice that goes into a vodka tonic.</p>
<p>Hodak and his crew use an array of tools to shape their ice. Among their bag of tricks is an ice ball chipped from a 3-inch-square cube.</p>
<p>&#8220;The great thing about a block of ice is that I can turn it into anything I want,&#8221; said Hodak, who is experimenting with smoke-infused ice.</p>
<p>To demonstrate, he picked up a cube he had chopped out of an ice brick.</p>
<p>Picking up a three-tined tool, Hodak chipped away at the cube, going at it like a woodpecker on an oak tree. Soon a sphere began appearing. In another minute, Hodak cradled a frozen orb that resembled a navel orange made of Baccarat crystal.</p>
<p>&#8220;We can make these in 90 seconds,&#8221; Hodak said. &#8220;There are ice-ball machines, but the handmade ones are a lot faster. Plus I like the way the handmade ones looks. The little dimples show a human touch.&#8221;</p>
<p>At Oak at Fourteenth in Boulder, co-proprietor Bryan Dayton also has a high-end ice program, using house-made cubes and spheres in drinks.</p>
<p>&#8220;We take a lot of pride in our ice,&#8221; said Dayton, who uses a chain saw lubricated with canola oil to hew ice. &#8220;I love turning people on to it. You go to a table with a great cocktail and nice chunk of ice, and they really get excited about it. They open their minds.&#8221;</p>
<p>The movement is rooted in Japan, jumping to New York City a couple of years ago as the craft-cocktail movement burgeoned nationwide. Most area bartenders purveying such ice are largely self-taught, including Anika Zappe at Linger and Sean Kenyon at Williams &amp; Graham.</p>
<p>Steuben&#8217;s Layman brothers began fashioning their own ice in the dog days of summer. They learned with the help of YouTube videos that showcased bartenders in Japan, where the artful use of ice is prized. A veteran ice sculptor in town also gave them advice.</p>
<p>&#8220;A lot of this has been trial and error,&#8221; Layman said. &#8220;The first time we used a chain saw, we probably extracted only 60 percent of the ice. It was flying everywhere.&#8221;</p>
<p>These days they can craft 600 cubes from the original block. Their new motto: Chain saws? We don&#8217;t need no stinkin&#8217; chain saws!</p>
<p>A drink made with the ice is a source of pride to them.</p>
<p>&#8220;I can look at someone&#8217;s drink and I know that I created everything in it, except for freezing the water,&#8221; Layman said. &#8220;I mixed the spirits and shaped the ice. That&#8217;s my drink from start to finish.&#8221;</p>
<p>William Porter: 303-954-1877 or wporter@denverpost.com</p>
<p>________________________________________</p>
<p>100 Years Cocktail</p>
<p>Ryan Layman of Steuben&#8217;s created this drink for the Colorado Cocktail Project in honor of the Centennial State. Makes 1.</p>
<p>Ingredients</p>
<p>2 ounces Leopold Bros. Maryland-Style Rye Whiskey</p>
<p>¾ ounce Ramazzotti Amaro</p>
<p>¾ ounce Peach Street peach brandy</p>
<p>2 dashes orange bitters</p>
<p>Directions</p>
<p>Combine all ingredients. Add ice and stir. Strain into a chilled cocktail glass or over 1 lump of ice. Garnish with orange peel.</p>
<p>________________________________________</p>
<p>Where to chill out</p>
<p>Several area restaurants offer high-end ice, frozen H2O that goes beyond what you get in your basic home refrigerator. Among the purveyors:</p>
<p>Green Russell. 1422 Larimer St. 303-893-6505, greenrussell.com</p>
<p>Williams &amp; Graham. 3160 Tejon St., 303-997-8886</p>
<p>Linger. 2030 W. 30th Ave. 303-993-3120, lingerdenver.com</p>
<p>Steuben&#8217;s. 523 E. 17th Ave. 303-830-1001, steubens.com</p>
<p>Oak at Fourteenth. 1400 Pearl St., Boulder, 303-444-3622, oakatfourteenth.com</p>
<p>&nbsp;</p>
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		<title>More and more people are brewing beer across the USA</title>
		<link>http://myclba.com/2012/01/more-and-more-people-are-brewing-beer-across-the-usa/</link>
		<comments>http://myclba.com/2012/01/more-and-more-people-are-brewing-beer-across-the-usa/#comments</comments>
		<pubDate>Wed, 25 Jan 2012 22:18:05 +0000</pubDate>
		<dc:creator>Jeanne</dc:creator>
				<category><![CDATA[News]]></category>

		<guid isPermaLink="false">http://myclba.com/?p=1663</guid>
		<description><![CDATA[The Boulder-based Brewers Association last week put into numbers what is an obvious phenomenon to most of us: Brewing beer is becoming an extremely popular endeavor. The Brewers Association published unofficial statistics that showed the United States added 450 more breweries over the past three years and 260 more in just 2011 alone. The Brewers [...]]]></description>
			<content:encoded><![CDATA[<p>The Boulder-based Brewers Association last week put into numbers what is an obvious phenomenon to most of us: Brewing beer is becoming an extremely popular endeavor.</p>
<p>The Brewers Association published unofficial statistics that showed the United States added 450 more breweries over the past three years and 260 more in just 2011 alone. The Brewers Association also lists 915 breweries that were in the planning stages in 2011.</p>
<p>The statistics are unofficial because breweries that suddenly close are not enthusiastic about making their demise known and those that are opening may be a little too energetic about getting out the news about their new business.</p>
<p>But the country is definitely awash in a lot of beer these days.</p>
<p>In Colorado, the numbers are a bit more difficult to find.</p>
<p>But the folks who regularly update the Beer Drinker’s Guide to Colorado say new breweries are popping up everywhere all the time.</p>
<p>“We have 142 brewing locations right now, and that map came out May 2011, and two have closed,” said Mike Laur, publisher of the map recently. “Since then there have been eight or nine to open. I am going to say there are 145 brewing locations now.”</p>
<p>That number surely is higher. In October, Laur said, 49 new Colorado breweries were in planning.</p>
<p>“It is growing and will continue to grow,” he said.</p>
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		<title>10 Surprising Health Benefits of Beer</title>
		<link>http://myclba.com/2012/01/10-surprising-health-benefits-of-beer/</link>
		<comments>http://myclba.com/2012/01/10-surprising-health-benefits-of-beer/#comments</comments>
		<pubDate>Wed, 18 Jan 2012 01:50:30 +0000</pubDate>
		<dc:creator>Jeanne</dc:creator>
				<category><![CDATA[News]]></category>

		<guid isPermaLink="false">http://myclba.com/?p=1659</guid>
		<description><![CDATA[10 Surprising Health Benefits of Beer Source: Yahoo Health By Lisa Collier Cool Jan 09, 2012 Beer drinkers rejoice: Your favorite brew may be healthier than you think. For years, wine drinkers have indulged without guilt, reveling in the news that red wine can help protect against heart disease. Recent research shows that beer can [...]]]></description>
			<content:encoded><![CDATA[<p>10 Surprising Health Benefits of Beer</p>
<p>Source: Yahoo Health</p>
<p>By Lisa Collier Cool</p>
<p>Jan 09, 2012</p>
<p>Beer drinkers rejoice: Your favorite brew may be healthier than you think.</p>
<p>For years, wine drinkers have indulged without guilt, reveling in the news that red wine can help protect against heart disease. Recent research shows that beer can also be good for what ails you, from reducing risk for broken bones to helping warding off diabetes and mental decline. It can even increase longevity, a large study suggests.</p>
<p>However, the key to tapping into beer&#8217;s benefits is moderation, meaning just one 12-ounce beer per day for women and two for men. Heavy drinking ups the threat of liver damage, some cancers, and heart problems. Bingeing on brewskis can also make you fat, since a 12-ounce regular beer has about 150 calories, while light beer has about 100.</p>
<p>Read about common diet myths that are dangerous to your health</p>
<p>Here are 10 surprising-and healthy-reasons to cheer about your next beer.</p>
<p>1. Stronger Bones</p>
<p>Beer contains high levels of silicon, which is linked to bone health. In a 2009 study at Tufts University and other centers, older men and women who swigged one or two drinks daily had higher bone density, with the greatest benefits found in those who favored beer or wine. However, downing more than two drinks was linked to increased risk for fractures.</p>
<p>For the best bone-building benefits, reach for pale ale, since a 2010 study of 100 types of beer from around the word identified these brews as richest in silicon, while light lagers and non-alcoholic beers contained the least.</p>
<p>2. A Stronger Heart</p>
<p>A 2011 analysis of 16 earlier studies involving more than 200,000 people, conducted by researchers at Italy&#8217;s Fondazion di Ricerca e Cura, found a 31 percent reduced risk of heart disease in those who quaffed about a pint of beer daily, while risk surged in those who guzzled higher amounts of alcohol, whether beer, wine, or spirits.</p>
<p>More than 100 studies also show that moderate drinking trims risk of heart attacks and dying from cardiovascular disease by 25 to 40 percent, Harvard reports. A beer or two a day can help raise levels of HDL, the &#8220;good&#8221; cholesterol that helps keep arteries from getting clogged.</p>
<p>Rest of story: http://health.yahoo.net/experts/dayinhealth/10-surprising-health-benefits-beer</p>
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		<title>No Beer Battle This Year?</title>
		<link>http://myclba.com/2012/01/no-beer-battle-this-year/</link>
		<comments>http://myclba.com/2012/01/no-beer-battle-this-year/#comments</comments>
		<pubDate>Thu, 12 Jan 2012 13:45:41 +0000</pubDate>
		<dc:creator>Jeanne</dc:creator>
				<category><![CDATA[News]]></category>

		<guid isPermaLink="false">http://myclba.com/?p=1642</guid>
		<description><![CDATA[Colorado lawmakers seem unwilling to take on expanded beer sales in 2012 Posted: 01/12/2012 01:00:00 AM MST Updated: 01/12/2012 03:09:18 AM MST By Tim Hoover The Denver Post After four straight years of battles in the legislature over the sale of full-strength beer in convenience stores and grocery stores, the drums — or perhaps that [...]]]></description>
			<content:encoded><![CDATA[<p>Colorado lawmakers seem unwilling to take on expanded beer sales in 2012</p>
<p>Posted: 01/12/2012 01:00:00 AM MST</p>
<p>Updated: 01/12/2012 03:09:18 AM MST</p>
<p>By Tim Hoover</p>
<p>The Denver Post</p>
<p>After four straight years of battles in the legislature over the sale of full-strength beer in convenience stores and grocery stores, the drums — or perhaps that should be kegs — of war are unusually quiet in 2012.</p>
<p>Two bills that would have allowed convenience stores to sell full- strength beer last year died in the legislature, the fourth year in a row such efforts have failed. And it doesn&#8217;t help that Gov. John Hickenlooper, a Democrat, has indicated it&#8217;s unlikely he would ever sign such a bill.</p>
<p>No bills dealing with beer were filed on the first day of the session Wed nesday, though there are no guarantees the issue won&#8217;t arise.</p>
<p>&#8220;I&#8217;m not prepared to say yes or no,&#8221; Jason Hopfer, a lobbyist for convenience stores, said when asked whether a bill was likely. &#8220;We&#8217;re still looking at our options on that.&#8221;</p>
<p>Officials with King Soopers flatly said they would not be involved in the issue this year.</p>
<p>&#8220;The legislature has a lot of issues this year, and it&#8217;s probably not a year for us to bring this about,&#8221; said Kelli McGannon, director of public affairs and government relations for King Soopers.</p>
<p>Sean Duffy, a spokesman for Safe way stores, said there were ideas being talked about but &#8220;no consensus yet on what that vehicle might be.&#8221;</p>
<p>Lawmakers who have been involved in the ongoing melee, which has drawn in convenience stores and grocery stores on one side and liquor stores and craft brewers on the other, are weary of the topic.</p>
<p>&#8220;It&#8217;s not in my plan to carry a beer bill this year or to wade into that whole mess,&#8221; said Sen. Betty Boyd, D-Lakewood, who carried a bill last year that would have allowed convenience stores to sell full-strength beer.</p>
<p>Boyd killed her bill last year after it was clear that the limited support for it in the Senate had eroded.</p>
<p>Rep. Larry Liston, R-Colorado Springs, who carried a House bill last year to allow convenience stores and grocers to sell full-strength beer, said he had no plans to sponsor legislation on the topic.</p>
<p>&#8220;I have not really heard from anybody,&#8221; said Liston, whose bill was trounced on the House floor last year, the first year such a bill had ever made it to the floor of either chamber.</p>
<p>Under Colorado law, only liquor stores and restaurants may sell full- strength beer. Convenience stores and grocery stores may sell only low-alcohol beer, less than 4 percent alcohol by volume or 3.2 percent by weight.</p>
<p>After a 2008 law that allowed liquor stores to sell beer on Sundays, convenience stores complained that their Sunday beer sales had been cut into. They tried even harder to get a law passed allowing them full-strength beer sales.</p>
<p>Craft brewers, who have a special relationship with Hickenlooper, a former brewpub owner, oppose allowing convenience stores and grocery stores to sell full-strength beer. Small brewers personally market their beers to individually owned liquor stores in small amounts, something they say would not happen if corporate-owned grocery stores and convenience stores controlled shelf space for their products.</p>
<p>Consumers would ultimately lose variety, and locally owned breweries and liquor stores would suffer, opponents of expanded sales argue.</p>
<p>Jeanne McEvoy, president of the Colorado Licensed Beverage Association, which represents liquor stores, hoped the issue was done.</p>
<p>&#8220;I think last year&#8217;s overwhelming defeat showed the legislature how much Coloradans support small-business owners and local craft beer,&#8221; McEvoy said, &#8220;so who would want to do that again?&#8221;</p>
<p>Tim Hoover: 303-954-1626 or thoover@denverpost.com</p>
<h1 id="articleTitle" class="articleTitle">Colorado lawmakers seem unwilling to take on expanded beer sales in 2012</h1>
<div id="articleByline" class="articleByline">
<div id="articleDate" class="articleSecondaryDate" style="float: right; text-align: right;">Posted: 01/12/2012 01:00:00 AM MST<br />
Updated: 01/12/2012 03:09:18 AM MST</div>
<p><strong>By Tim Hoover</strong><br />
<em> The Denver Post</em></div>
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<p>After four straight years of battles in the legislature over the sale of full-strength beer in convenience stores and grocery stores, the drums — or perhaps that should be kegs — of war are unusually quiet in 2012.</p>
<p>Two bills that would have allowed convenience stores to sell full- strength beer last year died in the legislature, the fourth year in a row such efforts have failed. And it doesn&#8217;t help that Gov. John Hickenlooper, a Democrat, has indicated it&#8217;s unlikely he would ever sign such a bill.</p>
<p>No bills dealing with beer were filed on the first day of the session Wed nesday, though there are no guarantees the issue won&#8217;t arise.</p>
<p>&#8220;I&#8217;m not prepared to say yes or no,&#8221; Jason Hopfer, a lobbyist for convenience stores, said when asked whether a bill was likely. &#8220;We&#8217;re still looking at our options on that.&#8221;</p>
<p>Officials with <span id="apture_prvw2" style="border: 0pt none; padding: 0pt; margin: 0pt; border-collapse: collapse; clear: none; float: none; outline: medium none; position: relative; display: inline; width: auto; height: auto; text-decoration: none; cursor: url('http://cdn.apture.com/media/imgs/crsr/socialLink.png'), default;"><a class=" snap_noshots" style="border-width: 0pt 0pt 1px; border-style: none none dotted; border-color: -moz-use-text-color -moz-use-text-color #0066cc; -moz-border-top-colors: none; -moz-border-right-colors: none; -moz-border-bottom-colors: none; -moz-border-left-colors: none; -moz-border-image: none; padding: 1px; margin: 0pt; border-collapse: collapse; clear: none; float: none; outline: medium none; position: relative; display: inline; width: auto; height: auto; text-decoration: none; cursor: url('http://cdn.apture.com/media/imgs/crsr/socialLink.png'), default; color: inherit; top: -1px; border-radius: 2px 2px 2px 2px;" href="http://www.denverpost.com/legislature/ci_19723625#"><span style="border: 0pt none; padding: 0pt; margin: 0pt; border-collapse: collapse; clear: none; float: none; outline: medium none; position: relative; display: inline; width: auto; height: auto; text-decoration: none; cursor: url('http://cdn.apture.com/media/imgs/crsr/socialLink.png'), default; left: 0px; top: 1px;">King Soopers</span></a></span> flatly said they would not be involved in the issue this year.</p>
<p>&#8220;The legislature has a lot of issues this year, and it&#8217;s probably not a year for us to bring this about,&#8221; said Kelli McGannon, director of public affairs and government relations for King Soopers.</p>
<p><span id="apture_prvw3" style="border: 0pt none; padding: 0pt; margin: 0pt; border-collapse: collapse; clear: none; float: none; outline: medium none; position: relative; display: inline; width: auto; height: auto; text-decoration: none; cursor: url('http://cdn.apture.com/media/imgs/crsr/socialLink.png'), default;"><a class=" snap_noshots" style="border-width: 0pt 0pt 1px; border-style: none none dotted; border-color: -moz-use-text-color -moz-use-text-color #0066cc; -moz-border-top-colors: none; -moz-border-right-colors: none; -moz-border-bottom-colors: none; -moz-border-left-colors: none; -moz-border-image: none; padding: 1px; margin: 0pt; border-collapse: collapse; clear: none; float: none; outline: medium none; position: relative; display: inline; width: auto; height: auto; text-decoration: none; cursor: url('http://cdn.apture.com/media/imgs/crsr/socialLink.png'), default; color: inherit; top: -1px; border-radius: 2px 2px 2px 2px;" href="http://www.denverpost.com/legislature/ci_19723625#"><span style="border: 0pt none; padding: 0pt; margin: 0pt; border-collapse: collapse; clear: none; float: none; outline: medium none; position: relative; display: inline; width: auto; height: auto; text-decoration: none; cursor: url('http://cdn.apture.com/media/imgs/crsr/socialLink.png'), default; left: 0px; top: 1px;">Sean Duffy</span></a></span>, a spokesman for Safe way stores, said there were ideas being talked about but &#8220;no consensus yet on what that vehicle might be.&#8221;</p>
<p>Lawmakers who have been involved in the ongoing melee, which has drawn in convenience stores and grocery stores on one side and liquor stores and craft brewers on the other, are weary of the topic.</p>
<p>&#8220;It&#8217;s not in my plan to carry a beer bill this year or to wade into that whole mess,&#8221; said Sen. Betty Boyd, D-Lakewood, who carried a bill last year that would have allowed convenience stores to sell full-strength beer.</p>
<p>Boyd killed her bill last year after it was clear that the limited support for it in the Senate had eroded.</p>
<p>Rep. Larry Liston, R-Colorado Springs, who carried a House bill last year to allow convenience stores and grocers to sell full-strength beer, said he had no plans to sponsor legislation on the topic.</p>
<p>&#8220;I have not really heard from anybody,&#8221; said Liston, whose bill was trounced on the House floor last year, the first year such a bill had ever made it to the floor of either chamber.</p>
<p>Under Colorado law, only liquor stores and restaurants may sell full- strength beer. Convenience stores and grocery stores may sell only low-alcohol beer, less than 4 percent alcohol by volume or 3.2 percent by weight.</p>
<p>After a 2008 law that allowed liquor stores to sell beer on Sundays, convenience stores complained that their Sunday beer sales had been cut into. They tried even harder to get a law passed allowing them full-strength beer sales.</p>
<p>Craft brewers, who have a special relationship with Hickenlooper, a former brewpub owner, oppose allowing convenience stores and grocery stores to sell full-strength beer. Small brewers personally market their beers to individually owned liquor stores in small amounts, something they say would not happen if corporate-owned grocery stores and convenience stores controlled shelf space for their products.</p>
<p>Consumers would ultimately lose variety, and locally owned breweries and liquor stores would suffer, opponents of expanded sales argue.</p>
<p>Jeanne McEvoy, president of the Colorado Licensed Beverage Association, which represents liquor stores, hoped the issue was done.</p>
<p>&#8220;I think last year&#8217;s overwhelming defeat showed the legislature how much Coloradans support small-business owners and local craft beer,&#8221; McEvoy said, &#8220;so who would want to do that again?&#8221;</p>
<p><em>Tim Hoover: 303-954-1626 or <a href="mailto:thoover@denverpost.com">thoover@denverpost.com</a></em></p>
</div>
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		<title>106th National Western Stock Show &amp; Rodeo opens it gates</title>
		<link>http://myclba.com/2012/01/106th-national-western-stock-show-rodeo-opens-it-gates/</link>
		<comments>http://myclba.com/2012/01/106th-national-western-stock-show-rodeo-opens-it-gates/#comments</comments>
		<pubDate>Sat, 07 Jan 2012 23:08:15 +0000</pubDate>
		<dc:creator>Jeanne</dc:creator>
				<category><![CDATA[News]]></category>

		<guid isPermaLink="false">http://myclba.com/?p=1629</guid>
		<description><![CDATA[The National Western Stock Show &#38; Rodeo opened its gates this morning, kicking off its 106th year of western tradition in true cowtown style The 16-day show, located at the National Western Complex at Interstate 70 and Brighton Boulevard, will feature an array of rodeos, livestock shows and competitions, and tradeshows. The stock show draws [...]]]></description>
			<content:encoded><![CDATA[<p>The National Western Stock Show &amp; Rodeo opened its gates this morning, kicking off its 106th year of western tradition in true cowtown style</p>
<p>The 16-day show, located at the National Western Complex at Interstate 70 and Brighton Boulevard, will feature an array of rodeos, livestock shows and competitions, and tradeshows.</p>
<p>The stock show draws more than 600,000 visitors every year.</p>
<p>Gates opened at 9 a.m. and this year&#8217;s opening day features some stock show favorites and a variety of new additions.</p>
<p>The Colorado Rocky Mountain Fiddle Championship will be in the Beef Palace at 9 a.m., the Top Hogs Performance will take place at 1:30 p.m. in the Activity Pavilion, the Llama/Alpaca Show will be held at 2:30 p.m. in the Stadium Arena and the Stick Horse Rodeo will take place at 5 p.m. in the Activity Pavilion.</p>
<p>During the stock show, more than 15,000 animals trot, waddle and stomp their way through the show grounds.</p>
<p>Jordan Steffen: 303-954-1794 or jsteffen@denverpost.com</p>
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		<title>The right way to detox your liver</title>
		<link>http://myclba.com/2012/01/the-right-way-to-detox-your-liver/</link>
		<comments>http://myclba.com/2012/01/the-right-way-to-detox-your-liver/#comments</comments>
		<pubDate>Wed, 04 Jan 2012 21:25:49 +0000</pubDate>
		<dc:creator>Jeanne</dc:creator>
				<category><![CDATA[News]]></category>

		<guid isPermaLink="false">http://myclba.com/?p=1620</guid>
		<description><![CDATA[Source: Globe &#38; Mail Adriana barton Tuesday, January 3, 2012 That&#8217;s it, you&#8217;re done. After a month of mulled wine, eggnog and more glasses of bubbly than you can count &#8211; let alone remember in your blurred-edges holiday stupor &#8211; you can hardly stand the thought of another drink. You&#8217;re so sick of it, in [...]]]></description>
			<content:encoded><![CDATA[<p>Source: Globe &amp; Mail</p>
<p>Adriana barton</p>
<p>Tuesday, January 3, 2012</p>
<p>That&#8217;s it, you&#8217;re done. After a month of mulled wine, eggnog and more glasses of bubbly than you can count &#8211; let alone remember in your blurred-edges holiday stupor &#8211; you can hardly stand the thought of another drink.</p>
<p>You&#8217;re so sick of it, in fact, that you&#8217;ve decided to lay off the sauce for a whole week. Make that a month. For all of January, your body, the temple, will be unsullied by the end-of-the-workday hooch you normally crave.</p>
<p>Your liver will thank you, right?</p>
<p>Not if you get right back to your regular dose of rotgut, the BBC reports.</p>
<p>Temporary resistance is useless, a liver organization points out.</p>
<p>&#8220;You&#8217;re better off making a resolution to take a few days off alcohol a week throughout the entire year than remaining abstinent for January only,&#8221; says Andrew Langford, chief executive of the British Liver Trust.</p>
<p>The booze-free-month approach doesn&#8217;t take into account how the liver works. Unless there is permanent damage, the liver can repair itself in as little as 24 hours.</p>
<p>Taking a break from alcohol every few days gives the liver a chance to bounce back, whereas &#8220;detoxing for just a month in January is medically futile,&#8221; says Mark Wright, consultant hepatologist at Southampton General Hospital.</p>
<p>What&#8217;s more, it &#8220;feeds the idea that you can abuse your liver as much as you like and then sort everything else with a quick fix.&#8221;</p>
<p>Nevertheless, there may be a psychological benefit to a dry month. At Time.com, writer Rebecca Johnson describes how she curbed her two-to-three-drinks-a-night habit. Using the website Moderate Drinking, she quit for 30 days to stop the automatic instinct to reach for the bottle. After the first week, she says, &#8220;I connected with genuine happiness.&#8221;</p>
<p>Ms. Johnson adds that she hasn&#8217;t finished a whole bottle of wine since she wrote a Vogue article about her drinking more than a year ago, and usually limits herself to one glass a night.</p>
<p>But according to the British Liver Trust&#8217;s new health campaign, the best New Year&#8217;s resolution for the liver would be to stay off alcohol for two or three days &#8211; straight &#8211; every week.</p>
<p>Penance, optional.</p>
<p>&nbsp;</p>
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		<title>DUIs top 1,300 in Colorado so far this holiday season, New Year&#8217;s crackdown to add more</title>
		<link>http://myclba.com/2011/12/duis-top-1300-in-colorado-so-far-this-holiday-season-new-years-crackdown-to-add-more/</link>
		<comments>http://myclba.com/2011/12/duis-top-1300-in-colorado-so-far-this-holiday-season-new-years-crackdown-to-add-more/#comments</comments>
		<pubDate>Wed, 28 Dec 2011 23:29:37 +0000</pubDate>
		<dc:creator>Jeanne</dc:creator>
				<category><![CDATA[News]]></category>

		<guid isPermaLink="false">http://myclba.com/?p=1578</guid>
		<description><![CDATA[Denver Post.  December 28, 2011More than 1,300 Colorado drivers, so far, have rang in the holiday season season with the clank of jail cell door because of drinking and driving, the Colorado State Patrol said today. The numbers are expected to rise with the New Year&#8217;s revelry this weekend, as more than 90 Colorado law [...]]]></description>
			<content:encoded><![CDATA[<p>Denver Post.  December 28, 2011More than 1,300 Colorado drivers, so far, have rang in the holiday season season with the clank of jail cell door because of drinking and driving, the Colorado State Patrol said today.</p>
<p>The numbers are expected to rise with the New Year&#8217;s revelry this weekend, as more than 90 Colorado law enforcement agencies plan extra patrols and checkpoints.</p>
<p>In addition to 1,310 arrests from Thanksgiving weekend through Monday, at least 14 of the 35 traffic fatalities in Colorado have been alcohol-related, the agency said Tuesday.</p>
<p>In 2010, six people in Colorado died in alcohol-related accidents during the last two weeks of the year.</p>
<p>The State Patrol said earlier this month that the average DUI in Colorado costs $10,270 in fines and lawyer fees, in addition to potential jail time and the loss of driving privileges.</p>
<p>&#8220;Call a cab, take public transportation or serve as the sober designated driver for your group,&#8221; Col. James Wolfinbarger, chief of the Colorado State Patrol, said in a statement.</p>
<p>&#8220;And whether you&#8217;re the designated driver or just a passenger, please don&#8217;t forget to buckle your seatbelt.&#8221;</p>
<p>MillerCoors is offering $10 cab vouchers from some bars and restaurants in Colorado Springs, Fort Collins, Greeley and Loveland.</p>
<p>Besides cab vouchers, metro Denver revelers can ride free on Regional Transportation District​ transit services from 7 p.m. on New Year&#8217;s Eve to 6 a.m. on New Year&#8217;s Day.</p>
<p>&#8220;Make a plan before you head out this New Year&#8217;s Eve and hop on the light rail or get on the bus for a safe and sober ride home,&#8221; RTD board chairman Lee Kemp said in a statement.</p>
<p>For more information visit <a href="http://www.coloradodot.info/programs/alcohol-and-impaired-driving/planahead" target="_blank">www.PlanAheadColorado.com.</a></p>
<p>&nbsp;</p>
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