Something’s Brewing in Denver and I got to experience it first hand! Denver was one of the first cities in the United States where craft beer really caught on. While in Denver as a guest of Marriott’s SpringHill Suites, I was treated to a guided Denver Microbrew Tour in Denver’s historic LoDo and RiNo Art Districts where we visited several breweries, sampled lots of beer, and learned all about the beer making process. Better yet, I was the only guy on the tour that took us from brewery to brewery in a limo! It felt kinda like an episode of The Bachelor without drama. Here’s a fun little one minute video of the tour I shot with my smartphone.
Denver is about more than beer. In fact, there’s a really hip, urban winery called, Infinite Monkey Theorem, that makes wine in cans and sells it on tap! After touring the warehouse winery in Denver’s RiNo Art District, we headed back to the hotel to experience an impressive pairing of Infinite Monkey Theorem wines with deliciously creative American-fusion foods. I never knew canned wine could be so good!
Check out this menu and you’ll see why I returned from Denver a few pounds heavier than when I arrived.
Pear Cider paired with Crispy Chicken Confit`, Savory phanaeng curry bread pudding; Steamed BBQ pork BAO Bun, coconut and hibiscus glaze.
Rosé paired with Creamy buratta, chargrilled Crostini, raspberries, micro basil salad and lemon agramato oil; Brown butter pouchettes, tender crepes layered with roasted root vegetables, goat cheese and Italian cherry saor sauce.
White paired with Vanilla & Cardamom braised pork belly served crispy. Shaved Pickled pineapple; Carnita street taco. Braised pork carnitas, lemon crema, micro cilantro brunoises shallots, pickled shiitake.
Moscato paired with Parmigiano Zeppoli, Apricot Jam, Sous Vide St. Germaine Chicken Pate; Roasted pork tenderloin loin crepinette` Pork roulade stuffed with Turkish apricot, roasted mushrooms, Swiss chard, pistachio and chive spätzle
Red paired with Cotija and epazote` grit cake, braised short rib, toasted pepitas, and micro cilantro; Black & Blue Sliders, smoked tomato bacon jam, arugula, seared Angus beef, Danish blue crumble.
And of course there was a dessert station with Assorted tarts; Champagne pastry cream, fresh fruit and pate sucree tart crust; Poached Pear and gorgonzola crema` tart; Cappuccino and berry crème Brule` with French macaroons; Chocolate dipped strawberries, spice nut sweet binget and mini petit four display; and Pound cake grilled cheese, creamy fontina and raspberry.
This was my first time to stay at SpringHill suites. I was blown away with all of “little extras” like free WiFi, Paul Mitchell bath products, a 24-hour Market, a fitness center which I should have taken advantage of, and complimentary breakfast which I most certainly took advantage of. As a professional traveler who likes to organize my photos at the end of each day I think my favorite “little extra” was having an ample desk and comfortable chair in my suite. It’s always a bonus when you have the ability to be productive in your underwear.
I loved that the hotel was within easy walking distance of downtown shops, restaurants, and attractions as my favorite way to explore a city is on foot. I think I found a new home for my next visit to Denver and I look forward to experiencing SpringHill Suites in other cities.