Colorado Brewers Share in Beer's History

(originally published in the Grand Junction Daily Sentinel)

Beer.  Noah’s provisions for the Ark included it, Babylonian clay tablets detail about 20 recipes for it, Egyptian texts detail 100 medical prescriptions calling for it, and Queen Elizabeth I of England had a stout one for breakfast every morning.  This potent potable was so important to the well-being of the Pilgrims, that the dwindling supply of it onboard the Mayflower caused them to land earlier than planned on Plymouth Rock.  As told by a Pilgrim on the ship to explain this unplanned landing, “We could not now take time for further search...our victuals being much spent, especially our beer...”                                                                                                         

According to the Beer Institute, the beverage has been made from many different grains through the ages. However, barley has “proven to be the world’s most valued brewing ingredient.”  The Institute tells us that the word “beer” probably comes from the old Anglo-Saxon word “baere,” meaning barley. This introduction of barley would likely have been a welcome one to the ancient brewers who used herbals such as dandelion,  wormwood seeds, and horehound juice, not to mention crab claws and oyster shells for flavoring.  

Prior to the 1800s, beer was actually ale.  The modern art of brewing as we know it began in the 19^th Century with the advent of commercial refrigeration, automatic bottling, pasteurization, and railroad distribution.  Beerhistory.com makes it a point to mention that Louis Pasteur used his process of pasteurization for beer 22 years before using it on milk.  

In June, 2005, a survey was conducted by ratebeer.com and the results were reported in CNN Money.  The poll was conducted to determine which were the top 50 brewers in the international arena.  30,000 beers from over 4,000 brewers from 65 countries were included in the poll.   When all of the votes were in, three Colorado breweries were included in the top 50.  Great Divide Brewing Company in Denver ranked 33^rd, Avery Brewing Company in Boulder ranked 43^rd, and New Belgium of Fort Collins placed 47^th.  

Enjoy a taste of the Colorado brewers’ success by sipping one of their ales or lagers with this recipe that is perfect with a brew.

Baked Oysters

Adapted from Real Beer and Good Eats by Aidells and Kelly

Ingredients:                                                                                                    

½ C. butter                                                                                                       

½ C. grape seed or vegetable oil                               

4 C. Panko breadcrumbs                                                        

8 cloves garlic, minced

1 T. fresh or 1 t. dried rosemary

1 t. dried oregano

1 T. fresh, minced basil, or 1 t. dried                                     

1 C. freshly grated Parmesan

1 pint medium-sized shucked oysters

Method:

Preheat oven to 450 degrees.

In a large skillet over medium high heat, melt the butter with the oil.  Add the bread crumbs.  Stir until they are coated and golden.  Add the garlic, herbs, and cheese. Cook for 1 minute.  Spread the crumbs ½" thick in a 9-or-10-inch baking dish.  Arrange the oysters on top.  Cover with remaining crumbs.