We’re cooking with and sampling some of Colorado’s favorite Craft Beers!


Colorado became the reigning state in craft beer when we threw our hat into the ring – with not only head-turning – but remarkable abundance.

First of all, what is Craft Beer?

Although you will find various descriptions, the Brewers Association defines American craft beers as those of small, independent production with at least 50% of the product malt-based.

Cooking with beer adds an exciting element of taste to dishes but we tend to think of using wines more often in our cooking than beer. Yeah, you can throw it in chili or use it to make barbecue sauce, but that’s about it, right? Fortunately, there is a lot more to cooking with beer than sipping on a frosty brew while manning the grill. Believe it or not, beer is an extremely versatile cooking ingredient: it’s a great substitute for beef and chicken broths, enriches the hearty flavor of meats and stews, moistens cakes and other desserts, and adds zip to creamy appetizer spreads.

Use the same premise when cooking with beer as you would with wine: don’t cook with it if you wouldn’t drink it. If you don’t care for the taste in the glass, you most likely won’t care for it on the plate. Craft beer adds a new element of flavor enhancement. So, pop the top on your favorite cold one and get cooking!

Craft Beers we will be cooking with and sampling with Chef Michael Long at November 5th’s cooking class Cooking with Craft Beer

  • Arizona’s Strange Brew Chili Pepper Ale

  • Fort Collins’ Funkwerks Saison

  • Boulder’s Avery Ale White Racal

  • Denver’s Prost Oktoberfest

  • Longmont’s Left Hand Milk Stout

Spoonfuls BlogJose Mascaro