With Snow on the Mind, Breck Brewery Throws Opening Day Bash
By Dylan Hochstedler
In Colorado, opening day has at least two different meanings - one of them always happens in early April on Blake Street for the Colorado Rockies. The other one is more of a statewide vibe that takes place when there’s enough snow on the ground for that coveted first run.
Breckenridge Brewery threw its annual Opening Day Bash at the Punch Bowl Social on Broadway over the weekend. Those lucky enough to get their hands on a VIP ticket were given access to a beer pairing dinner.
For most attendees, a parking lot party kept things hopping. The entertainment included an intimidating mechanical bull, A Never Summersnowboard giveaway that featured custom artwork from Hari and Deepti, adult-sized tricycle races, interactive displays and some great beers. On stage, Never Summer revealed a new snowboarding film and then Brent Cowles lit it up with songs from his debut EP, Cold Times.
The beer pairing dinner featured four courses: breakfast, lunch, dinner and dessert. Breakfast featured Breckenridge’s Nitro Vanilla Porter paired with a sausage biscuit. The coffee notes in the porter complemented the breakfast sausage and biscuit.
For lunch, Breckenridge Brewery served their Oak Aged Saison with a farmhouse sandwich, which included tender belly ham, white cheddar aged two years and pickled green tomatoes.
“I thought the food pairing for the Oak-Aged Saison was pretty good,” said Eddie Varela, manager of Breckenridge Brewery’s barrel-aging program. “The wood pine and acidity of the pickle went well together in terms of aged beer and aged cheese,” he said.
After lunch was the dinner pairing: a beef short rib taco paired with Breckenridge’s 471 IPA, a smoky IPA with hints of bourbon and honey.
“I thought it was a good pairing, something good and fatty that paired well with the protein and goes well with the hoppiness and honey whiskey flavor that comes with the barrel aging,” Varela said.
For desert, Breckenridge Brewery and The Punch Bowl Social whipped up charred Greek fruit with mint infused yogurt, which paired nicely with a Vanilla Porter.