Tag Archives: odell brewing

My Top Beers of 2015

As I was looking through my Facebook feed today, I noticed this list of the top beers enjoyed in 2015. Of the 50 beers on the list I had the pleasure of trying some of them. As much of the beer I consumed in 2015 came from small breweries along the Front Range, there were a lot that I enjoyed that never would have made the list. So that got me to thinking, “What were the best beers I enjoyed in 2015?” So I jumped over to UnTappd and looked it up. Without further ado, here were my top 10 beers in 2015 as determined by my ratings on UnTappd. I rated all of these beers as 4.5 or higher with the top three all earning ratings of 5 from me.

  1. HopSavant Sour IPA by Crooked Stave Brewing in Denver
  2. Swingin Udders Milk Stout by Copper Kettle Brewing in Denver
  3. Racer 5 IPA by Bear Republic Brewing
  4. Bourbon County Brand Stout, Goose Island Brewing, Chicago
  5. Runoff Red IPA by Odell Brewing in Fort Collins
  6. Holiday Cheer Winter Ale, Caution Brewing, Lakewood, CO
  7. Samuel Adams Adams Octoberfest, Boston Beer Company
  8. Odell IPA, Odell Brewing Fort Collins, CO
  9. High Noon Chili Pepper Ale, Freedom’s Edge Brewing in Cheyenne
  10. St. Lupulin Pale Ale, Odell Brewing in Fort Collins
  11. Brainless on Cherries, Epic Brewing in Denver
  12. Brainless on Raspberries, Epic Brewing, Denver
  13. False Alarm Jalapeno Cream Ale, Firehouse Brewing, Rapid City, SD
  14. Speed Goat Blonde Ale, Ten Sleep Brewing, Ten Sleep, WY
  15. Scuba Steve IPA, Black Bottle Brewing, Fort Collins, CO
  16. Belligerent Ass Nut Brown, Portneuf Brewing, Pocatello, ID
  17. Dale’s Pale Ale Blood Orange, Oskar Blues Longmont, CO
  18. Saranac Octoberfest, FX Matt Brewing in Utica
  19. Blueberry Wheat, High Hops Brewing, Windsor, CO
  20. Big LeBEERski Imperial Stout, Barrels and Bottles Brewing, Golden, CO
  21. Amidon Blonde Ale, Henneberg Brewing, Cazenovia, NY

That’s quite a list, but it doesn’t even scratch the surface of the number of beers I enjoyed this year. It’s kind of neat to look at how it breaks down, 5 IPA’s 2 Blonde Ales, 2 Marzens, 3 Full disclaimer, many of these were enjoyed in taster flights and then a follow up pint as my favorite in the selection. What were your favorite beers of 2015? Share them with us in the comments, and as always, reach out to me on Untappd.


Pints and Peppers…An Odell Inspired Green Chili

From the very first weekend we called Wyoming home, we’ve been traveling to Odell Brewing in Fort Collins. One of the older breweries there, they make some of the more widely distributed and better beers in a crowded great beer landscape.

Much like the beers that Odell crafts, you don’t find a lot of green chili on the east coast. In fact, I had never tried green chili until I moved into the front range. I quickly became a fan of the tomatillo and pork heavy dish. I’ve tried my hand once or twice at making my own, but have not found a keeper. When Odell tweeted our a recipe for their green chili, I of course sat up, took notice and bookmarked it for later. The chili is made with Odell’s Isolation Ale which is  my favorite winter ale right now. It is a balanced beer that really lets the malt shine through, but doesn’t taste like a Christmas Candle. It finishes with a crisp hop bite on the tongue. Needing pork for a couple of recipes I smoked a shoulder this past weekend.

Pork Green Chili (modified slightly from Odell’s recipe)


3 lbs. Anaheim chilies, or 36-ounce can roasted green chilies
1 lb. tomatillos, peeled, or 12-ounce can
1 lb. smoked pulled pork
1 large onion, chopped
8 cloves garlic, diced
3 tbsp. flour
3 cups chicken stock
1 12-ounce bottle Isolation Ale or other malt forward winter beer. (Stay away from the spice heavy beers)
1 serrano or jalapeño pepper, to taste
1 lb. fresh tomatoes, chopped, or 16-ounce can, diced
2 tbsp. cumin
1 tbsp. dried oregano
1 tsp. dried basil
Salt and pepper, to taste


1. Heat grill to high heat or set oven to broil and roast tomatillos on each side until soft. For this recipe I used already roasted chilies that I had frozen after purchasing from the farmer’s market.

2. Grill chilies until blackened on all sides, then wrap in a towel to steam.  Once cooled, skin and de-seed chilies then roughly chop.  Blend tomatillos and chilies into some stock to form a slightly chunky sauce.

3. Warm chicken stock and beer.

4. In a pan, add oil and heat to medium, add onion and cook about 10 minutes or until softened.  Add garlic; cook 2 Green Chili Simmerignminutes, then add flour to form a paste.  If it is too dry, add a couple tbsp. stock to loosen it up and cook 1 minute.

5. Add pork, stock, tomatillos and chilies.  Bring to a boil, then add tomatoes, cumin, oregano, basil, salt and pepper.  Bring back to a boil and check the heat.  If you would like more, add diced serrano to taste.  Simmer 1 hour to blend the flavors.

I let the chili cool overnight on the porch (January in Wyoming beats the refrigerator) and then broke up the batch to freeze it for future use as a stand alone dish, over eggs, burritos or over breakfast burritos.

The dish came out well, I probably will make a few adjustments going forward (cut back the cumin) but this will no doubt form the base for my pork green chili.