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Celebrating New Belgium's Female Brewers on Women's Equality Day

Left to right: Stephanie Palladino, Kelly McKnight and Tamar Banner Beer is older than “old” — our first records of it are from Ancient Egypt. Back then it was primarily women who brewed and sold beer. That trend, according to the Atlantic, held true after the colonization of America, when “women were the family brewers, crafting rich beers from corn, pumpkins, artichokes, oats, wheat, honey, and molasses.” Sounds pretty darn tasty… Yet, according to the same Atlantic piece (it’s fantastic and you should give it a good read), there were only 10 women total involved in the main brewing process across the industry in Colorado in 2013. Out of the 40 people on our brewing staff here in For...
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Inside this year’s vintage of Le Terroir dry-hopped sour ale

Summer means one thing for New Belgium’s wood cellar team: Time to begin blending trials for Le Terroir, the dry-hopped, wood-aged sour that lands September 1. First created back in 2003, Le Terroir was an ahead-of-its-time idea, merging citrusy, tropical hops with sour beer; two burgeoning trends at the time brought together by blender Lauren Salazar. In anticipation of this year’s release, we sat down with Salazar to talk about the history of Le Terroir, the hoppy sour movement, and this year’s vintage. Walk us through the origin of Le Terroir. Back in 2003, [brewmaster] Peter Bouckaert made the second base beer in our sour program called Felix, but since we only had four foeders at th...
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How to pair Fat Tire with (almost) anything

As an amber ale, Fat Tire is about as balanced a beer as you’ll find. Sure, that makes it an easy (and tasty) beer to knock back, but it also means that Fat Tire is one of the most agreeable beers to pair with food. With its balance of sweet malts and bitter hops, as well as its nuanced blend of caramel, biscuit and herbal flavors, it’s difficult to find a dish that doesn’t wash down well with Fat Tire. Pairing beer with food can seem mysterious at first, but while it’s a bit more complicated than wine and food due to beer’s wide scope of flavors, it’s really not that hard. There are just a few things to consider when working out a great pairing. The two classic approaches to pairing bee...
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