Lee expects Hop Alley to be shut down for about five weeks and then reopen in early February. "If I can connect the two spaces in a reasonable manner and have something that can be used year-round, why not do that?" he explains.īut connecting the two spaces is "a little bit of a process," he adds, since it includes removing the current walk-in and getting a new, shorter one, as well as relocating Hop Alley's front door to the 35th Street side.ĭanielle Lirette In order to complete the renovations, the restaurant will close after service on December 31 so that there can be some infrastructure repairs done in the original restaurant space. But when the space behind the restaurant, which had been used as an office, became available, he saw a new opportunity. After the indoor dining room was able to reopen following the lifting of pandemic restrictions, Lee thought about building a permanent patio on the Larimer Street side of the building. Like many restaurants, Hop Alley, which is quite small, added outdoor seating in 2020. With its hip-hop-fueled vibes and exhilarating take on Chinese food, including favorites like bone marrow fried rice and Beijing duck rolls, it quickly gained a reputation as one of the city's top eateries. Lee, who also owns ramen shop Uncle, which has two locations, opened Hop Alley in a former soy sauce factory on the corner of 35th and Larimer streets (our 2022 pick for the Best Corner for Eating and Drinking) in 2015. ![]() The next time the wind is howling and the rain or snow is blowing, pour yourself a Festeroo Winter Ale, get comfy by the fire and celebrate the special treats of a special season."I'm basically building a new restaurant that could function on its own if needed," says restaurateur Tommy Lee of the renovations currently underway at Hop Alley, his popular Chinese eatery in RiNo. Great seasonal craft beer happens all year long. With a malt-forward taste, hints of biscuit and caramel, a pleasant hop character and a touch of spiciness, Festeroo warms the belly and the soul during those short days and long winter nights. We recommend a snifter or tulip glass to showcase the ruby-brown or reddish-brown hue and the lovely layer of soft foam that features plenty of appealing lacing. With an impressive ABV of nearly 7% (6.8% to be exact), this one is best approached with a bit of respect for its strength. True to the winter warmer style, Festeroo is meant to be sipped, not gulped. It was a hit so we kept it pretty similar-similar hopping scheme, similar malts.” “But this year’s is pretty close to last year’s. “The recipe changes a little bit every year,” said Howard. With the current edition, though, the brewers feel like they’ve found a sweet spot. The bit of tart flavor that is synonymous with the style arises from the secondary fermentation that occurs during the aging process.įesteroo has been a work-in-progress since its debut with slight variations to the recipe from batch to batch. Traditionally, these were brewed earlier in the year then stored until winter. Dark, heavily malted beers that were stored and aged by breweries before being sold to pubs and the public came to be known as “old” ales. The general type of beer harkens back to the days of yore when the beers that people were drinking tended to change with the seasons. ![]() “It’s kind of evolved into a more Northwest take on it-a little hoppier, a little lighter in color.” “We’ve been brewing Festeroo since the winter of 2009 and the beer style started out as an English old ale, which is kind of deep red, malty, strong alcohol,” said Howard. ![]() That’s right, Festeroo Winter Ale returns just in time for colder weather and those frosty days and nights.Ī longtime staple of Hop Valley’s lineup of seasonal releases, Festeroo offers a Northwest interpretation of English-style old ales according to Hop Valley Head Brewer Trevor Howard. Celebrate the Season with Festeroo Winter Ale.īaby, is it cold outside? Stoke your inner fire with Hop Valley’s classic winter warmer ale. ![]() Back to The Hop Harvest Winter is Coming.
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