From Trinity Brewing:
A word from the brewer....
Once upon a time in August of 2008 we opened a brewery with 'delusions of grandeur' to not only push the envelope with our own house beers but to do something that broke all of the rules of conventional brew pub structure, tap a large array of guest beers! I looked at Colorado Springs and said to myself, there's two things Colorado Springs is missing. First, a brewery focused on innovative/challenging Belgian style beers; Second, a serious tap house with enough courage to pour experimental beers brewed with both courage and sincerity on each of our 38 faucets... I just couldn't do another 'cookie cutter' business plan, so I went for a new and fresh structure that created the brewery we all know as Trinity :). It's hard to believe, on August 31st we turn 5 years old !! In our half a decade of existence we have developed a thriving boutique beer culture within our walls and I can only say one phrase about our future 'We're excited.' With over 50% annual growth for the third consecutive year, we're by far the fastest growing brewery in Colorado Springs and one of the fastest in the state. That success comes with good reasons including: multiple GABF medals, being named the 27th best brewpub in the world in 2011, best brewpub in the state of Colorado in 2012, and innovation in Saisons/Sour/and barrel aged sours.
For the past 2 years we've expanded not only our brew house/production capability, but also our barrel aging project, and dramatically widened the range of our distribution. What's next !!? We have plenty in the works, but let's start the conversation with this August :). On Friday August 9th we're releasing a Chardonnay barrel aged batch of Saison Man. Brewed with the wild yeast, Brettanomyces, this interpretation of a pre-industrial Saison is mature with depth in oak character and notes of barnyard; it's return to draught is not to be missed! The next beer release will be a returning beer as well, our extremely popular IPA Primitif, Red Swingline, releases in bottles only on Friday August 23rd. Brewed with 100 very fruity IBUs, tangerine zest, coriander, fermented with 100% Bretta and Lacto, this incredible unique beer sells extremely fast; grab it quickly as supplies are extremely limited! We have 2 beer dinners in the plans too! First, our 5th anniversary week kicks off on Sunday August 25th with our all Trinity 'Rare Beer' dinner, featuring 6 courses/pairing and held in our newly constructed barrel room. This dinner is completely sold out, so if you missed making reservations... better luck next time :( ! There is a second opportunity to attend a Trinity beer dinner at Euclid hall on the evening of Thursday September 12th. This 5 course meal will feature all of our anti-corporate themed 'Case of the Mondays' series of oak aged wild beers paired with the exquisite cuisine of Denver's finest beer house & Kitchen (along with a creavite evening and a whole lot of tom-foolery). Details are still being finalized, but seating is limited to only 24 for this event. When tickets become available we will immediately post the information on our website. If that's not a packed enough beer schedule for your month of August, our 5th Anniversary party is all day on Saturday August 31st! We've got a long list of very special beers we've been aging to tap at the event, and we're clearing out our barrel room for the party. Joe Johnson and crew will be laying down some kick ass tunes that evening !
Jason Yester AKA Captain of the Pirate Ship/ Saison Man
Upcoming Events and Exciting News at TRiNiTY BREWiNG Co.
Friday, August 9th Chardonnay Barrel-aged Saison Man Release at 5pm!!!!
Chardonnay Barrel-aged Friday, August 23rd Red Swingline Bottle Release at 5pm!!!
Red Swingline, IPA Primitif.
Ever had an extremely hoppy sour beer before? The answer is NO, because the microbes that create the cheek puckering sour are extremely sensitive to hops! We've figured out a method to get around these sensitivities and developed a 100 IBU primitive IPA. It's fermented with Lacto and Bretta, aged on French Oak Barrels, and then dry hopped. Belgian in inspiration, this beer is brewed using coriander and tangerine zest to reinforce the citrus character of the Lactobacillus and hops.
4.1% ABV; rare.
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