"I can't figure out how the American craft beer industry has missed this," Stephen Kirby shakes his head as he pulls me a sweet, malty Chin Wag ESB from a beer engine at Hogshead Brewery in Denver, Kirby makes as much cask-conditioned beers as anyone in the country at this little 1950's gas station-turned-brewery. He swears by this largely British process, and three cask-conditioned masterpieces later, I was on board with him.
LINDSAY SNYDER - WISCONSIN CORRESPONDENT |Read More »