Update: I just received a press release from the Wynkoop folks on the Tut's Royal Gold beer mentioned in the posting below. Here are some notes on it, in addition to info on where to find it:
Tut's Royal Gold is an unfiltered "Imperial Egyptian Ale" of about 6% ABV made with pale malts, ancient fermentables (honey, wheat, teff) and a list of spices that includes tamarind, coriander, grains of paradise, orange peel and rose petals. The beer is fermented with a wheat beer yeast.
Royally refreshing and perfect for summer quaffing, Tut’s Royal Gold features a translucent gold color, spicy nose and soft body. The beer’s malt and wheat notes are accented by nuanced layers of flavor from the beer's many spices.
The beer was created by Wynkoop head brewer Andy Brown. “We wanted to create a beer,” Brown says, “that echoed what ancient Egyptian royalty might have consumed back in Tut’s day. It’s a hybrid beer inspired by Egyptian ingredients, but brewed with the benefit of 3,000 additional years of brewing science.”
Next week the beer will be on draft at our allied establishments: Wazee Supper Club, Cherry Cricket, Pearl Street Grill, Gaetano’s and Goosetown Tavern (all in Denver) and Phantom Canyon Brewpub in Colorado Springs, Colorado.
From June 30 through September, consumers who purchase Tut’s Royal Gold and any other Wynkoop beer at Wynkoop Brewing Company and its allied establishments get a coupon for $3 off a ticket to the King Tut exhibit.
Our tour has been themed and centered around the blockbuster Tutankhamun, The Golden King and the Great Pharaohs exhibit at The Denver Art Museum. Edie is posting on that — it's super-amazing — and she'll have a review in next week's paper.
We'll also be sharing on some other attractions we've visited in the next couple days, but for my part now, I wanted to share a few quick notes related to the food and drink offerings we've encountered.
First up, Wynkoop Brewing Company brewed a special release called Tut's Royal Gold Imperial Egyptian Ale. We were fed a small sample at the museum, and it's quite good — very similar to a Belgian ale in flavor, with a lot of floral yeast. We later had dinner at the pub near Union Station and I tried a sampler off all the current beers on tap. Though I liked a few (the German wheat in particular), the lot failed to impress. The Tut's Royal Gold should be your first pick while it's around.
Next up, we stopped into a brilliant eatery called Root Down in the Highlands neighborhood. No joke, this place makes Shuga's look uncreative. They've taken sustainability to new heights with tastefully incorporated recycled materials such as old basketball flooring in the dining room and a bar made from reclaimed bowling alley wood. The food is also vibrant, delicious and creative. I had the best sweet potato fries I can remember (organic, too) with a super yummy curry lime dip. We also tried some delicious sweet potato falafel cakes and a fresh, fun edamame hummus with wonton chips.
In the late afternoon, we enjoyed a cocktail reception on the 27th floor of the Hyatt Regency in the Peaks Lounge. The hotel has launched three King Tut cocktails to tie into the exhibit (and also has created three overnight packages that include VIP tickets that allow you to jump to the head of the line; details on their website) and the outfit's kitchen was flaunting a nice appetizer selection featuring unique items such as a Colorado lamb, pear and blue cheese pizza — yum. We returned later in the evening to enjoy the spectacular view again, with a view over the Denver Performing Arts Complex and out into the mountains. Killer place for a weekend stopover on a drink tour, no doubt.
Great post, Bob. I recently wrote about the same topic after reading Richard Louv's "Last…
Bob, thanks for your blog. What jumps out at me is Castle Rock's willingness to…
This may be the first time I've disagreed with anything Mr. Falcone has written, but…