Joy of Beer: Baere Brewing Co,

Joy Wine and Spirits is proud to be announcing the inaugural beer themed email newsletter. Titled The Joy of Beer, this weekly email will bring attention to recent arrivals, upcoming showcases, distinct brewery spotlights and other beer themed points of interest. We hope to bring further interest to beer and the culture that surrounds it within the local market here in Denver, Colorado.

We hope you savor The Joy of Beer.


All Baere Brewing Company beers are offered at a discount until August 20th.
There is a iconic setting that comes to mind when imagining the ideal setting for farmhouse beers. Whimsical images of weathered wooden structures, sun baked fieldworkers and pure dedication by members of a long family lineage; all for the sake of upholding the art of fermented beverages. The ‘old-world’ of beer, one built from links of tradition and insight of knowledge only lead by example. While this purity contributes to the foundation of a perception, it shouldn’t be held as the only image that defines a story; it’s a scrapbook of collective history and one that is still in the progress of being completed.

One of Colorado’s most intriguing, singular and engaging breweries isn’t found miles down a winding dirt road. No livestock is held on their property nor will you find any rusted windmills, fields of golden wheat or even a house located on a farm for that matter. The heat of the sun is apparent but instead radiates upward from the asphalt, farm-hands are replaced by those wrangling freshly emptied whiskey barrels and the shingles that hold up this roof also provide shelter to a nail salon and a communal laundry mat.

What if we told you that Denver’s most exciting Sour and Wild Ale producers was housed in a strip mall on South Broadway?

Many would probably believe us considering the following Denver locals already have for the recently turned 3 year old brewery; Baere Brewing Company. Located at 320 Broadway Unit E Denver, CO 80203, this quant location is quite fitting considering the modern dedication for styles that were created hundreds of years ago. While some hop forward offerings can be had directly at the brewery itself, we at Joy Wine and Spirits are focusing on the bottled creations that we currently now have to offer at the store.

These beers are accented by wild yeast, souring bacteria and even influenced by lengthy time spent in oak barrels. It is striking to find a brewery than can not only offer a wide spectrum of options but also have a pleasing variance of intensities along the way. We wanted to take a moment to showcase these beers and offer our thoughts on the details that each of the different bottles represent.


Saison- Showcasing all the traits that represent what we love about the Saison style; this beer is lush with rounded carbonation, inviting with floral aromas and just tart enough to have a crisp edge that holds long into the refreshing finish. Extra layers of complexity arise from the fact that the beer is bottle conditioned with wild yeast. This highly delightful beer is inviting and fresh and yet still surprises with perks of brilliant complexity.

Dry Hopped Saison- This beer is essentially Saison only slightly escalated due to the fact of having been dry-hopped with the Cascade derivative of Hallertau Blanc. Fragrant Aromas of stone fruit and green appleS are apparent and only continue to entice as the beer warms and showcases lingering lemongrass and ginger high notes. Bone-dry on the palate, and just like the base Saison beer: very delightful to drink from the highly attenuated texture.

Tart Saison- Further evolution of the Saison recipe comes from the addition of souring bacteria to define the aptly named Tart Saison. While the grip of lactic acid, a type that brings to mind juicy grapefruit and plums, is pleasing and invigorating, the most dynamic aspect of this beverage comes from the remarkable aroma. Mangoes, passionfruit and nectarines are apparent but so is a rounded floral tone that showcases a wide degree of elegance.

It should be noted that the carbonation of all the Saison beers is wonderfully energetic and quite lively. The beers should be stored chilled for at least 24 hours before being opened and a glass should be at the ready. True to the style; these beers are quite effervescent and escape from the bottle with haste.

Blackberry Table Sour- Not all Kettle Sours should be treated the same! This beer exhibits significant focus with razor sharp acidity and a lightness that makes it so nice for lunchtime fare or casual endeavors within a park (be it National or Public…). The fruit is present but never intrusive and only signifies the high tonality of the style.

Four Grains- It’s quite apparent that Baere has an affinity to the whiskies from Law’s Whiskey House. Their barrel room is a collection of Law’s branded oak and this beer is a direct embracement of the flagship Four Grain Whiskey. Four Grains is brewed using Corn, Wheat, Rye and Barley with the final product then aged over 6 months in a fresh Law’s Four Grain whiskey barrel. The final result is uncanny.

Immense with complexity and singular with uniqueness. Dark fruits, pineapple, dried apricots are explosive on the nose, ripe and rich on the palate with a caramelized flavor reminiscent of those lovely ‘crystals’ found in aged cheeses (All bow to the Tyrosine). Honey and toasted brioche linger on the tongue as one’s mind tries to comprehend the beer’s nearly 15% alcohol percentage. The tremendous deliciousness factor might come by way of Brettanomyces being apparent, and rightfully so; significant lift, a stunning finish and ultimately one of the most tremendous beers that can almost be seen as a new standard for the category.

Duplicitous– Intense flavors of roasted grains, acrid and somewhat ash driven but still with a high note of green apple and peppercorns. Duplicitous is full with texture but light on the finish considering the degree of acidity. Spice driven, somewhat ‘tangy’ with a rye sort of kick and a long leather sort of finish makes this a lovely beer to pair with anything off the grill or massive blue cheeses.

Ceribruin; Cannebruin; Frambruin– These three beers share a similar base of a Sour Brown Ale that was fermented and aged in oak barrels only with a differing fruit source being added. Ceribruin gives off lush flavors of Kirsch and dried fruits from the addition of cherries. Cannebruin is lighter in texture, and acidity level, and comes off as integrated with Cranberry fruits being apparent but not overly intense.
Frambruin is bold with raspberries, lots of spice notes, immense concentration of red berries and a perceivable wood flavor that makes for a very intense experience.

Reciprocity Batch #1- The most recent barrel aged sour release from Baere just might be their shining achievement. The blending of a Golden Sour Ale and a Golden Rye Sour makes for a highly nuanced and blissfuly integrated offering. Dynamic with richness and oak but not at all distracting, the beer is over 10% abv but there is no alcohol apparent. Full in body and smooth upon the palate, acidity is high but comes off with a fullness that feels united without being overbearing. There is a lesson to learn from this beer as it speaks with grace and not one of belligerence. Somewhat sooting with delight; this beer showcases the pleasures of oak and their influence on Sours if allowed to properly mingle.

Reciprocity Batch #2- This batch was aged 100% in fresh Law’s Whisky Barrels. The spice notes are more apparent, the vanillin is a bit more pronounced and touch of lovely caramel corn sort of flavors only add to the high traits of the sour base. Bold oak wafts from the glass but it entices and pulls one in for another sip. This beer drinks much like a cocktail does with deep richness and sharp high tones both contributing to a final flavor that is captivating and downright delightful.

A brewery such as this invigorates as much as it inspires. The sense of passion through creation, a list of offerings that not only showcase significant representation of a style but also gives personal touches and ultimately allows for the end result to be one of pure pleasure. Baere Brewing Company is embracing crafts of generations prior while redefining Denver’s beer scene with each new offering.

Finally, All Baere Brewing beers will be offered at a discount until August 20th.


Some great beers to be found this week-

Fresh crowlers from Weldwerks, both Juicy Bits and Hoppy Wheat.
Cascasde’s Crazy Navel finds its way on our shelves, loads of complexity and enticing fragrant tones.
Two Road mixed 12 packs are finally available.
Evil Twin/Omnipollo Old Fashioned Lemonade makes a return.
Evil Twin’s Big Ass Money Stout will make you break a sweat in this heat, one that feels so good…
Firestone Walker/Beavertown West Coast Beavo is a major delight of a hopped up Lager.
A fresh batch of Fremont’s Lush IPA brings a smile to all our faces as does the arrival of a particularly amazing barrel aged concoction. Bottles of The Rusty Nail just might be floating around….

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Scott Paul Wildstock Pinot Noir

I’ve been spending a good amount of time in Oregon wine country lately and I’ve found all kinds of great bottles. Some of the best values I’ve found come from producer Scott Paul’s second label WildStock. These wine’s normally retail for $20, but we’re offering the red as a club wine this month. As expected, the wine is made of Pinot Noir grapes but what’s unique is that they come from outside the Willamette Valley. Much of the fruit is sourced from Umpqua which is in the southern part of Oregon. This valley can create wines with bigger body than you might expect, but Scott Paul wine is picked a little earlier giving the wine freshness and vibrancy.

We all love Pinot but it’s rare to ever find one under $20 that actually tastes like Pinot. What I mean is that most Pinot under 20 is often too ripe or too fruity for the lighter skin variety. A lot of Pinot in that price is blended with Syrah or manipulated with acidification or grape extracts. WildStock doesn’t have these issues. It tastes natural and it’s got everything a good Pinot should have. Except the high price tag.

Domaine de la Dourbie Petit Canet d’Oc

There’s a lot of qualities that this wine has that are lacking in most mass produced wines. First, it’s older vines. Including some that are bush vines instead of trellised. Instead of neat uniform rows of vines, picture short bushes with a small canopy that shades the grapes from sunlight. The yield is also much lower because of this. Low yield means more concentration and more flavor from the fruit. Wine that is similarly priced to Domaine de la Dourbie Petit Canet d’Oc rarely is made form bush vines, and rarely is made with a low yield.

Another quality that is unique here is the use of indigenous yeast. Most wines, including much of the new world is made by inoculating the juice with a specific cultured yeast. These cultured yeast give a wine a specific flavor or fermentation. It’s my opinion that the very best wines are made with out adding yeast. Natural yeast exists all over the skin of the grapes from the vineyards and also in the cellar. This wild yeast is unique to the vintage and place and it’s what gives great wine complexity. Domaine de la Dourbie Petit Canet d’Oc ferments entirely on indigenous yeast.

It’s also made with organic grapes.


Cantina San Silvestro Roero Arneis

Arneis is one of those grapes that you don’t hear too much about. It’s grown almost entirely in the Piedmont region of Italy where red grapes Barbera and Nebbiolo steal the spotlight. It’s a great variety though with crisp acidity, bright fruit, and subtle white flower notes. It’s so fragrant that there’s an old story that it was only planted in Piedmont to detract the birds away from the more valuable Nebbiolo grapes. I’m sort of doubtful that this is true but it makes for a good story.

Scraping the lees out of a tank. Doesn’t look tasty, but it makes great wine!

What is true though, is that these are great values. If you can find a solid producer, they’re some of the best values around. This particular bottle comes from the Sartirano family, who have made wine for generations. This wine is fermented entirely in stainless steel which keeps it pure and fresh. However, it develops complexity from the extended maturation on lees.

What is lees you ask? It’s actually the dead (maybe”spent” a better word) yeast cells. These yeast cells are super important in a lot of styles of wine from Muscadet to Champagne. For one thing, they tend to add a richness mid-palate without making the wine “fat” or “overblown”. They also break down into natural preservatives which will help facilitate aging. Super high acidity grapes like Arnies need the lees aging to give balance.


Le Clairon des Anges Costières de Nîmes

Costieres de Nimes has a storied past to say the least. It’s located between the ancient city of Nimes and the Rhone valley, but was classified as part of the Languedoc until recently. They’ve made wine in the area for thousands of years, and indeed Costieres de Nimes has some of the oldest vines in Europe. For this reason, it has some amazing values compared to the rest of the Rhone and Languedoc. With a mediterranean climate and sea influence, the wines from Nimes tend to be more elegant than extracted. Further, they seem to have a noticeable influence of “Garrigue”. Garrigue is a wine term and terroir aspect that “refers to the low-growing vegetation on the limestone hills of the Mediterranean coast… There are a bunch of bushy, fragrant plants that grow wild there, such as juniper, thyme, rosemary and lavender. Garrigue refers to the sum of them.” Those notes show through here in this bottle, as well as an amazing fruit character.

Quick Tasting Notes: ​Garrigue herbaceous qualities, a slight smoky note, and beautiful ripe cherry fruit qualities. Pairs great with dishes like steak, but it’s also elegant enough to substitute for pinot noir style pairings like duck.

Domaine de la Fruitiere Vignes Blanches

The Loire Valley of France is home to some of best white wines in the world. Sancerre, Vouvray, Pouilly-Fumé, Cour-Cheverny, Muscadet sevre et Maine… All classics from a wide range of terroirs, styles, and grapes. This month’s wine is an amalgam of what Loire has to offer being a blend of the three main grapes of the region: 50% Melon de Bourgogne, 30% Chardonnay, and 20% Sauvignon Blanc.

“Domaine de la Fruitière farms over 40 hectares of this and produces both Muscadet Sèvre et Maine as well as Vin de Pays from grapes such as Chardonnay and Sauvignon Blanc. Regardless of the varietal, the vines are planted on rock, and in most cases, sheer cliffs of rock through which the roots have to bury for meters for any hydric source. The vines, and the wines, are fed by water that is awash in wet rock.. Combine this with the cold Atlantic breezes and you’ve got an amazing cool climate, high cut, precise bottle of white wine.”

Quick Tasting Notes: ​Considering the terroir, it is not surprising that this white has extreme focus and precision. A touch of tart apple and pear soften a mineral driven finish. Pairs great with Oysters and other seafood, but also great with goat cheeses or creamy Brie.

Château de Montfaucon Les Gardettes

Domaine de Montfaucon is a famous and historic producer in the Rhone village of Lirac. They of course make some amazing bottles of Lirac, Chateauneuf du Pape, and others, but you are unlikely to find a more fresh, approachable bottling than the “Les Gardettes”. Technically a table wine, this red contains a mix of Grenache, Cinsault, Carignan and Syrah and is maybe “less serious” than there Cote-du-Rhone wine. However, it makes up for this with a fresh, aromatic brightness that pairs great with almost any food (even spicy!). You’ll also notice a peppery, gamey note on the nose which indicates the importance of syrah in the blend.

Quick Tasting Notes: ​Campfire and loads of leather. A little spicy funk with menthol. Very plum skin on the palate. More bramble than fruit, but a great little touch of black pepper and game.

Moulin de Gassac Guilhem

“Wine is Dead” said Aimé Guibert, the famous winemaker behind languedocs’ most prized red wine. Of course, he was not talking about his own wines, but rather the trend of mass produced, manipulated wine made by “money worshipping corporations”. Guibert never used chemicals in the vineyard. When the corporation behind mondavi wanted to move in next door, clearing the forest to build a giant commercial tasting room – Guibert stopped them. That was ten+ years ago. Guibert died last year at the age of 91, but his wine and philosophy lives on in the natural and sustainable wine movement.

His most famous wine, Daumas Gassac is 100% Cabernet and is often compared to 1st Growth Bordeaux. This month we are featuring the little brother of this wine, called Moulin de Gassac. Instead of Cabernet, it’s made of local grapes Carignan and Syrah. It’s a simple and honest wine with great acidity and freshness. There’s a sense of minerality and earthiness here but overall it’s very easy going. It’s goes to show that you don’t need chemicals or flavoring agents to make an affordable wine.

Dr. Konstantin Frank ”Salmon Run” Chardonnay

The terroir and climate of upstate New York couldn’t be any more different than warm California; so don’t expect this delicious NY chardonnay to taste anything like the butter oak-soaked wines of sunny California! This wine is actually produced by the Frank family, one of the most important producers in all of Finger Lakes. Dr. Konstantin Frank , the namesake of the winery, earned his doctorate in viticulture with a speciality in cold climate growing. He put his research to practice and opened a winery in the finger lake region west of Keuka Lake, and his first vintage was in 1962. As for the style of NY white wines, they closely resemble the wines of Northern France like Chablis or Alsace. This particular Chardonnay has amazing acidity, great concentration and drive. With a natural alcohol level of only 12 percent, it’s crisp and refreshing. I have no doubt that even Sauvignon Blanc drinkers will appreciate this unoaked Chardonnay.

Quick Tasting Notes: “​The floral and fruity bouquets of this wine, with mineral and toasty elements, are in harmony with this style of Chardonnay. The aromas of white peach, quince and melon on the nose give way to a supple texture with good fruit concentration, vibrant acidity and a clean finish.