6 BEER-IFFIC SUMMER BBQ RECIPES

It’s summertime and the living is easy. Warm weather means it’s time to clean off the grill, break out the good brews, and gather together with friends. When it comes to preparing the perfect backyard BBQ menu, take a page from some of the top brewmasters and brewpub chefs in the country with these six beer-iffic summer BBQ dishes.

Roy’s Ribs – Recipe by Taylor A. Smith, Executive Chef of Drake’s Dealership by Drake’s Brewing Co.

Beer Can Chicken

Oskar Blues Brewery, Longmont, CO

4 Whole 2.5-3.5 lb Chickens
6 Tablespoons of Rog’s Rub
2 Oranges Cut in Half
1 Tablespoon Fresh Chopped Thyme
4 Cans of Dale’s Pale Ale
1 Cup of Favorite BBQ Sauce
4 Tablespoons Salt

1.) Clean chicken thoroughly.
2.) Place a half of orange in each chicken.
3.) Rub with thyme and salt.
4.) Place whole chicken in large container and marinate with 3 cans of beer overnight. Be sure to turn them if the beer does not cover them totally.
5.) Drink the fourth can of beer.
6.) Pull chickens out of beer marinade (do not drink!) and rub with Rog’s Rub.
7.) In a smoker or using an indirect cooking technique, place whole chickens, breast meat up, and cook at 250 degrees for 2.5 hours.
8.) Lightly brush on BBQ sauce and continue cooking for 1 hour. Skin should be sweet and crispy.

Brewmaster Burgers

Brooklyn Brewery, Brooklyn, New York

2 lbs of Freshly Ground Beef (Chuck)
1 Medium Yellow Onion
3 Teaspoons Ground Cumin
2/3 Cup of Robust Red Wine
1/2 Stick Salted Butter, chilled
2 Teaspoons Freshly Ground Black Pepper (Coarse)
1/4 lb Gruyere or Swiss Cheese, Freshly Grated
Slice Tomatoes
4 Large Onion Rolls, Sliced and Toasted on the Inside
Mayonnaise
Ketchup
Olive Oil

1.) Chop the onion finely. Using a sharp knife, cut the butter into small pea-sized pieces (the butter has to be cold, or you’ll have a hard time doing this.) Wash your hands, because you’re about to get busy.
2.) Put the chopped beef into a large bowl. Add in the onion and the wine. Using your hands, knead the wine and onion into the meat until fully incorporated. Add the butter chips, the cumin, and the pepper, and knead further until the butter looks well-distributed. Add salt to taste, knead it in, and form the meat into four even-sized patties.
3.) If you’re going to cook the burgers on the stove, then use a hot cast iron skillet, coast lightly with olive oil (you can use peanut oil if you’re worried about smoke from the pan) and add the patties. Cook the burgers to your preferred temperature using medium heat.
4.) If you’re grilling the burgers, coat the grill with the olive oil and grill over hot coals. In either case, when the burgers seem a minute or two from being done, add the grated cheese on top and cover for the final minute of cooking.
5.) Remove from heat, and build your burger with onion rolls, tomato and condiments.

Roy’s Ribs

Recipe by Taylor A. Smith, Executive Chef of Drake’s Dealership by Drake’s Brewing Co.

2 Full Racks of St. Louis Ribs
1 22 ounce Drake’s Drakonic Imperial Stout (plus several more to drink)
1 Bottle of Your Favorite BBQ Sauce or 24 ounces of your own recipe

For the Rub

1 Cup White Sugar
1/4 Cup Brown Sugar
3/4 Cup Kosher Salt
1 Tablespoon Black Pepper
1 Teaspoon White Pepper
1 Teaspoon Pink Curing Salt (optional)
1 Cup Hungarian Paprika
1 Tablespoon Dark Chili Powder
1 1/2 Teaspoon Cumin
1 1/2 Teaspoon of Coriander
2 Teaspoons Garlic Powder
2 Teaspoons Onion Powder
1 Teaspoon Mustard Powder

Makes about 4 cups. Combine all ingredients either by sifting together, or pulsing in a food processor. Set aside 1 cup for finishing.

For the Ribs

Wrap ribs in plastic loosely (the wrap will shrink while ribs cook), then make an envelope out of foil by pulling out a length greater than twice that of the ribs. Place the ribs on one side and fold over. Leave 4-6 inches of space at the opening as you will need it later to pour out drippings. Make sure all seams are crimped well and sealed. Allow ribs to rest in the refrigerator 18-24 hours. Remove from fridge 1-2 hours before cooking. Preheat oven to 325 degrees for 30-45 minutes. Cook ribs 3-4 hours on a sheet pan (on middle rack in the oven). Check at 3 hours. Carefully open 1 envelope and wiggle a bone. If it feels like it will pull away if tugged, the ribs are done. Don’t be fooled by the idea that the meat should fall from the bone. At this stage, you want to feel like the bone will pull out IF YOU TRY. The ribs are going to continue to cook as they rest. Allow ribs to rest 1 hour before opening packages. Open the end of the envelope and pour out the drippings into a sauce pan.

For the Sauce

Collect as much of the rib juices as you can, and combine it with 1 bomber of Drake’s Drakonic Stout and a bottle of your favorite BBQ sauce. While the ribs are cooking, reduce the sauce to your desired viscosity.

To Finish the Ribs

Cut the cooled ribs into the desired portion size (I like to serve in 2-3 bone sets). The ribs should be cool, but not chilled. If you are working with cold ribs, warm them through for 4-5 minutes in the oven first. Preheat the broiler, with the rack at the top. Line a sheet pan with foil. Place rib portions on the sheet pan and brush lightly with the sauce. Place under the broiler. DO NOT WALK AWAY OR CLOSE THE DOOR. Caramelize the ribs until nice and charred.

To Serve

Brush the ribs with the sauce again and dust well with the remaining rib space. Serve with heated sauce on the side to dip. To serve from the frill, simply replace the oven steps by charring the ribs on the grill. Finish the same way.

Ellie’s Brown Ale Barbecue Sauce

Avery Brewing Company, Boulder, CO

1/4 Cup Garlic (minced)
1/4 Cup Shallots (minced)
1/2 Cup White Onion (rough dice)
1/2 Teaspoons Salt
2 Tablespoons Unsalted Butter
2 Cans of Avery’s Ellie’s Brown Ale
3/4 Cup of Malt Vinegar
2 Tablespoons Mustard Seed
3/4 Cups of Honey
1/2 Cup Brown Sugar
2 Cups Ketchup
1/4 Cup Yellow Mustard
1/4 Cup Ground Mustard

1.) Sauté onions, garlic, shallots in butter until they are almost burnt.
2.) Add 1.5 cans of Ellie’s Brown Ale and malt vinegar.
3.) Let simmer for about 30 minutes to reduce some of the liquid.
4.) While simmering, drink the other .5 can of Ellie’s Brown Ale.
5.) Add the remaining ingredients.
6.) Let simmer for another 40 minutes.
7.) Allow to cool, then puree in a blender.
8.) Use as a marinade or apply after meat is cooked.

Ale Potato Chips

Deschutes Brewery, Bend, OR

3 Medium Potatoes, Sliced
1 1/4 Cup Flour
1 Teaspoon Cornstarch
1/2 Tablespoon Garlic Powder
1 Teaspoon Cayenne Pepper
1 Teaspoon Salt
2 Cups Olive Oil
1 12 ounce Bottle Red Chair NWPA

Mix the flour with the spice, cornstarch and beer to create a batter. Heat the oil in a sauce pot over medium hight heat. Dip the potato slice into the batter and fry in the oil until golden brown. Serve with homemade ketchup and a pint of Red Chair NWPA

Three Philosophers Ultimate Brownies

Brewery Ommegang, Cooperstown, NY

5 Ounces Unsweetened Chocolate
1 Cup Butter
2 Cups Sugar
4 Eggs
1 Cup Three Philosophers Reduce to 1/2 Cup
2 Teaspoons Vanilla Extract
1 Cup Flour
Pinch of Salt
1 1/2 Cup Walnut Pieces
1 Cup Dark Chocolate Bits

Preheat oven to 350 degrees. Melt butter and chocolate together. Let Cool. Beat eggs, sugar, beer, and vanilla. Add chocolate/butter mixture, then mix in flour. Fold in walnuts and chocolate bits. Pour in 9” x 12” greased aluminum pan. Bake for 33 minutes at 350 degrees. Check for doneness. Let cool before cutting.

BIG BEERS, BELGIANS & BARLEYWINES FESTIVAL 2017 RECAP

January 5-7 brought the return of the Big Beers, Belgians & Barleywines Festival to the snowy mountains of Colorado—the small ski town of Breckenridge taking over hosting honors from Vail for the first time in the long history of this big and boozy event. In its 17th year, Big Beers continues to attract the cream of the crop of the craft beer world for three days every winter. If you think the Great American Beer Festival is the industry event to hit up to see your favorite craft beer celebrities—well, you’re still right—but if you want to see what they look like when they’re laid back, enjoying a winter wonderland of a semi-vacation, sipping and pouring some of the best beers from their portfolios and cellars, then get your shit together and don’t miss this festival next year.

Photographs by Thomas Kolicko

Unlike a lot of profit-driven beer fests that take place throughout the always expanding festival season, Big Beers co-founders, Laura Lodge and her brother Bill Lodge, transcend taboo bad beer event production habits by placing a heavy focus on educational opportunities, for both the brewer and the drinker types, and create an excellent platform where people of all levels of craft beer knowledge and experience can have a real conversation about the current state and future insights of the industry. Seminars this year reflected the subtle shift happening in the industry where more and more breweries are sourcing ingredients on a local level. Maltsters, hop farmers, and brewers from brewery’s of all sizes led informative panels with titles like, “Experimenting with Local Maltsters,” “Discovering Fruit & Fruit Flavors in Brewing,” and “Brewery Terroir”—a 50-minute panel presentation featuring four brewmasters from all over the country who each shared the results of brewing the same recipe, but with ingredients found in their specific ‘hoods. Aside from some confusion on the layout of the maze-like, two-story festival grounds at the slope-side Beaver Run Resort, the festival upheld it’s reputation as a magnet for the upper echelon of the craft beer world—not necessarily in wealth—but in passion.

But at the end of the day, it was all about the beer—and the line-up for this festival was pretty epic. Exceptional beers were poured by big hitters like Sierra Nevada, Lagunitas, Lost Abbey and Surly, along with small and up-and-coming craft breweries throughout the states, and even a handful of breweries from overseas, like Belgium’s Brouwerij Verhaeghe—the makers of the iconic Duchesse De Bourgogne. Some breweries only had a few beers that met the festival’s guidelines of all beers being 7% ABV of higher, Belgian in style, and experimental in nature. Trends seen throughout the festival included an interesting connection between the craft beer and the craft cocktail communities with several breweries concocting brews to mimic classic cocktails, like Wicked Weed’s Old Fashioned, Zwei’s White Russian Imperial Stout, and Boulevard Brewing’s Rye on Rye—Sazerac. Peaches and peanut butter continued to dominant the seasonal ingredients game, but plums and rye malts were delightfully at the top of the ingredients list this year.

Beers We Could Have Consumed All Day But Would Probably Be Dead

2009 Fort – Dogfish Head Brewing Company – 15-16% ABV
One of my top five favorite beers from the fest, this aged ale brewed with a heavy hand of raspberry juice left my speechless for a few seconds, along with the fact that Sam Calagione poured it himself. Sam sightings at beer fests are kind of the best.

Krieky Bones Wild Ale with Sour Cherries – Firestone Walker Brewing Co.
I’m a sucker for a flavorful but balanced sour, and Firestone’s Krieky Bones hit the spot this weekend. A Flanders Red-style beer aged in a French Oak foeder for 24 months, completed with sour Montmorency cherries—the Krieky Bones didn’t last long in the glass.

Utopias – Sam Adams/ Boston Beer Company – 29% ABV
This beer raised my level of tipsy up three notches, but it was so worth it. Utopias is a rich, malty, dark, and slightly fruity unicorn of a beer that deserved to be sipped and savored. I saw a brewery rep (that shall remain nameless) slam a full pour of this. Just thinking about that moment makes my liver hurt again.

La Muir Morte – Wicked Weed Brewing – 6.5% ABV
Yep. As you would expect, Wicked Weed had a line right out of the gate, but after reaching the front of the line and getting my hands on this barrel-aged sour fermented with a boatload of whole blackberries, the wait was absolutely worth it.

Surly Darkness Russian Imperial Stout – Surly Brewing Company -12% ABV
This is a big beer, full of chocolate, cherry and coffee notes. This beer dominated my palate for a good two turns around the room, which was just long enough to hit up some of the random tables stocked with bowls of bread chunks and water stations.

Maple Scotch Ale – Sierra Nevada Brewing Company – 7.3% ABV
“But I thought you weren’t a fan of peat!” said someone that clearly doesn’t know me at all after my eyes rolled back in my head following a sip of Sierra Nevada’s exceptional Maple Scotch Ale. Sure, they also brought a Barrel-Aged Narwhal—but my god—the smokey and sugar combination in the Maple Scotch Ale is something I’ll dream about for awhile.

WHERE TO FIND GOOD BEER ON YOUR HOLIDAY LAYOVER

It’s here. One of the busiest and most grueling travel weeks of the year. If you’re lucky, you’ll skate through airports with the greatest of ease, effortlessly making your way through security, to your gate, and onto the plane, where you’ll enjoy a comfortable flight to your holiday destination of choice. But let’s be real—the chances of that happening are pretty slim—which is why we put together this guide to help you track down craft beer in some of the most common airports in the U.S. for layovers, overnighters, and delays during the holiday season.

Fingers crossed you won’t actually need this guide this week, but just in case…

Denver International Airport

Root Down DIA (Concourse C)

When members of the craft beer industry pass through the Denver International Airport, this is most likely where you’ll find them. Root Down DIA has 20+ tap handles dedicated to Colorado craft beers—with a couple of gluten-free beers and ciders mixed in to boot. And the brunch and dinner menus are pretty killer, too. If weather strands you in Denver this holiday season—don’t panic. Just head to Root Down DIA and take your own tour of Colorado craft breweries without ever leaving your barstool.

Lounge 5280 (Concourse B)

If you’re traveling with a crew of (gasp!) non-beer drinkers this week, then suggest grabbing a drink at Lounge 5280 located in Concourse B. Along with an admirable selection of Colorado craft beers, this airport gem is also serving up a huge menu of spirits, including several delicious Colorado-inspired craft cocktails. A little something boozy for everyone.

Steve’s Snappin’ Dogs (Concourse B)

If you get delayed in Concourse B of DIA, head straight to Steve’s Snappin’ Dogs. This beloved Denver establishment is also serving up it’s popular menu at the city’s airport. Along with a handful of craft beers on tap, Steve’s also has a large selection of speciality hot dogs, hamburgers, and sandwiches—all for under $10 each.

The Boulder Beer Taphouse at DIA (Main Terminal)

Colorado’s first craft brewery is technically located in the city of Boulder, but if your time in the state is limited to the interior of the airport, then head to The Boulder Beer Taphouse. Here you’ll find a selection of this trailblazing brewery’s craft beer staples, like the The Buff Gold Golden Ale and Mojo IPA, along with a selection of limited release brews and rotating “Brewer’s Choice” speciality beers.

Charlotte Douglas International Airport

Carolina Beer Company (Terminal D)

I don’t know about you, but a good chunk of my airline layovers occur at the Charlotte Douglas Airport, and unlike some of the other airports on this list—good, locally-made craft beers are a little harder to track down in this busy travel hub. Charlotte Douglas is pretty easy to maneuver around in, so it don’t worry about venturing away from your gate to find yourself some craft beer. Head to Terminal D where you’ll find The Carolina Beer Company. Though the airport location doesn’t come with a huge amount of beer options, the brews that are available are pretty decent, and will definitely suffice for fans of craft beer with a few hours of time on their hands to kill.

Chicago O’Hare International Airport

Goose Island Brewing Co. (Terminals 1 & 3)

Yep, Goose Island still rules the roost in the Windy City, which is why it’s the most accessible option for craft beer fans looking for a brew between flights. You’ll find Goose Island hubs in Terminal 1 and Terminal 3—both locations featuring a handful of the brewery’s well-known selection of draft and bottled beers. Both airport locations are also serving up standard pub fare, but if you can’t fathom a visit to the Chicago area without enjoying a sinfully good Chicago dog, then take advantage of O’Hare’s awesome liquor laws, order a beer to go, and head over to Terminal 1 where you can order a Chicago Dog done up right at America’s Dog.

Stanley’s Kitchen and Tap (Terminal 2)

A staple in Chicago’s dining scene, Stanley’s Kitchen and Tap lives up to it’s name—even in the confines of the O’Hare airport. You’ll find a respectable selection of Chicago-area craft brews along with traditional pub fare with a Chicago twist.

Hartsfield-Jackson Atlanta International Airport

SweetWater Draft House & Grill (Concourse B)

A visit to the ATL should always include a crisp, refreshing pint of 420 Extra Pale Ale, but if you’re visit to Georgia’s capital stops at the airport, then you’re still in luck. SweetWater Brewing Company has a draft house and grill in Concourse B. This gem in the Hartsfield-Jackson Airport always includes a handful of SweetWater beers on tap, with several more of the brewery’s beers available in bottle form. Good beer and good burgers pair nicely together, and this is a great spot in the airport to find both.

San Francisco Intercontinental Airport

Firewood Cafe (International Terminal – Near Gate A1/Domestic Terminal – Terminal 3)

If your holiday travels leave you stranded in the San Francisco Airport, be grateful—there are worse places for craft beer drinkers to be stranded. If you’re layover is a long one, head over to one of the Firewood Cafe locations in SFO. Both cafe’s have a full-service bar with a decently-large selection of affordable beers on tap. You’ll also find delicious pizza and lighter airport fare on the menu.

Perry’s (Terminal 1 – Boarding Area C near Gate 42)

Sit down and take a load off at Perry’s in SFO. A popular San Francisco dining joint, Perry’s has a respectable selection of beers on tap, and boasts a comfortable vibe that will make you forget you’re stuck at the airport. Beer pairs nicely with juicy burgers and sandwiches, which is what you’ll find on the menu at Perry’s.

Great American Beer Festival Day 3 Recap

1,752 breweries from across the United States sent in a total of 7,227 competition entries, a number up ten percent from last year. This year’s ceremony highlighted a subtle shift happening in the industry with a huge majority of the awards going to the new wave of stand-out craft breweries graduating from the industry’s heavily-populated middle of the pack. It was a trend seen throughout the festival this year that saw a lot of festival-goers opting to forego samples of beer from widely-distributed breweries to wait in lines for a taste of the younger, smaller and less accessible breweries generating buzz in the world of craft beer today. The belles of this year’s craft beer ball were Uberbrew from Billings, MT, who took home Small Brewing Company of the Year honors along with four medals, and California-based Figueroa Mountain Brewing Co. whose enthusiastic team got their morning workout in making multiple trips to the stage to collect a gold medal, three bronzes, and several fist bumps from Charlie Papazian.

Other multiple medal winners included Karl Strauss Brewing Company, Portland’s Breakside Brewery, and Brown Truck Brewery, who all walked away with three medals each. And in an unusual twist of awards ceremony drama, multiple medal winners, Fat Head’s Brewery & Saloon, walked off of the awards stage with three medals and the Mid-Size Brewing Company of the Year award engraved with their name, only to have it rescinded later in the evening due to a recognized oversight from the Brewers Association and an application error from Karl Strauss Brewing Co. Originally announced as the Mid-Size Brewpub of the Year award winner, Karl Strauss the brewery (not brewpub as they mistakenly listed on their application) was later announced as the actual Mid-Size Brewery of the Year winner and Fat Head’s was left with their original medals (five total on the day for the company), and sense of humor, which they showcased on social media by sharing a meme of Steve Harvey mimicking the talk show host’s Miss Universe Pageant crowning snafu earlier this year.

But drama aside, the real star of the Saturday morning awards ceremony, was none other than the founder of the Great American Beer Festival and Brewers Association, and the man credited as the father of home brewing, Charlie Papazian, who was celebrated for his many contributions to craft beer and 35 years of the GABF with his very own gold medal presented by the Governor of Colorado, John Hickenlooper.

Following the morning awards ceremony, medal winners reveled in their success and once the doors opened for the afternoon American Homebrewers Association members-only session, huge lines at the winning brewery’s booths immediately formed as people vied for a taste of their gold, silver, and bronze medal-winning beers. Many raced to Figueroa Mountain Brewing’s endcap booth to sample the brewery’s gold medal-winning I Dunkled in My Pants dunkel, and the bronze medal-winning Figtoberfest. Uberbrew, a small Montana brewery and big winner at the fest, was immediately overwhelmed with curious beer drinkers that had no problem waiting in a massive line to get a taste of the celebrated brewery and shake hands with the Uberbrew team. Other big lines formed throughout the session at Russian River, and at Ballast Point, who’s huge and beautifully-crafted booth introduced a whole new year of legal beer drinkers to the iconic Sculpin IPA. Long lines were also found throughout the Meet the Brewer pavilion at places like the Black Project Spontaneous and Wild Ale booth, and at FATE Brewing Company’s flashy and hop-adorned booth which along with their popular Morai Coffee IPA, proved to be a big draw at this year’s festival. Back in the main hall, Avery Brewing Company kept things fresh by pouring samples of their popular (and always growing list of) barrel-aged beers like the Rumpkin, a rum barrel-aged pumpkin ale weighing in at 18-percent ABV, straight from the barrels which were once again the focal point of Avery’s GABF booth this year.

As the members-only session, Saturday afternoon was filled with lederhosen, true beer geeks, and veteran attendees of the festival. Some were snapping photos with a random life-size armadillo covered in hops, others were seriously taking notes on their favorite beers, many were taking advantage of the educational components offered at this year’s fest. As the day turned to night, brewery representatives took a quick moment to refresh their booths and prepare for one final session while the evening session ticket holders descended on the hall to sample the selection of beers that hadn’t been tapped out at previous sessions. The enthusiastic last wave of the festival’s beer drinkers donned wigs and face paint, along with awkward outfit choices and necklaces made up of snack packs and jumbo pretzels. After the last call of the last session of the last evening, industry members, craft beer fans, and all of the party people in between left behind a beer-themed ghost town composed of miscellaneous beer spills, colorful beer can necklaces and a carpet of crushed pretzels to hit the last after-parties of GABF 2016 and to give one more cheers to another year of good beer.

Affordable Ski Weekend Itinerary: Aspen, CO

Aspen is one of the best mountain towns in Colorado to hit for a ski weekend getaway -- and it doesn’t have to be all glitz and dollar signs in the notoriously ritzy town. Here, what an affordable two days can look like:

Day 1: Explore the Town

Start your day off with a hearty breakfast at the Main Street Bakery & Cafe, a quaint breakfast and coffee joint serving up a variety of filling breakfast items for under $12 per plate. Add in a cup of coffee and you’re ready to get outside and explore the scenic mountains that surround Aspen.

After breakfast, it’s time for a stroll through Aspen’s charming downtown streets, which are filled with shopping, history, and world-class restaurants. Pay a visit to the Aspen Art Museum located in the heart of downtown and peruse the impressive gallery of rotating international contemporary artwork found in this beautifully designed building. The museum originally opened to the public in 1979 and is free to enter Tuesday through Sunday from 10 a.m. to 6 p.m.

Once you’re acquainted with the historic streets of downtown, it’s time to bundle up and get outside and play. Whether they’re covered in snow or surrounded by wildflowers, the Maroon Bells -- two peaks in the Elk Mountains -- is a must and just a short drive from Aspen. While the roads leading to these most photographed peaks in North America are closed starting mid-November for winter, you can cross-country ski there. Or, if you're looking for a special activity, splurge on a snowmobile tour with T-Lazy-7 ranch. The two-hour experience isn't cheap at $250 per person (or $350 for a two-person vehicle) -- you're getting exclusive access, after all -- but the included hot chocolate sweetens up the day.

After a long day exploring Aspen’s wintery landscape, warm up with a drink (or two) at Justice Snow’s, a local favorite. This restaurant and bar is known for their handcrafted cocktails -- featuring rare spirits and fresh ingredients -- all served inside of a historic downtown building originally constructed in 1889. Justice Snow’s also serves $5 margaritas and mojitos, plus a $10 house burger, during happy hour daily from 11 a.m. to 6 p.m.

Day 2: Hit the Slopes

A smart way to save in Aspen is to stay at a hotel that covers breakfast and fuel up there in the morning. From $139 per night, The Molly Gibson Lodge is one of the best value albeit older options in the area, featuring a variety of rooms with in-room fireplaces and offering a complimentary hot breakfast buffet each morning. The lodge is conveniently situated in front of Aspen’s free skier shuttle, which makes stops at all four mountains in the area, and is also pet-friendly lodge. If you’re looking for more modern digs, Limelight Hotel down the street (from $252 per night) offers free lift tickets for guests staying more than three days, plus $10 pizzas and discounted cocktails at happy hour.

After breakfast, it’s time to hit the slopes. Get turns in at one or all four of the area's mountains, which include Aspen Mountain, Aspen Highlands, Buttermilk, and nearby Snowmass. If you’re traveling with a group, check out the Perfect Storm ski deal: Throughout most of the ski season (excluding February 7-13), pay for four days of lodging, lift tickets, and equipment rentals and get five for your money.

Finish your powder day by getting in on the carefree après-ski spirit of Aspen with happy hour. Aside from the others mentioned already here, we love Ajax Tavern -- located at the base of the Aspen Mountain’s Silver Queen gondola -- where you can enjoy $3 draft beers and a selection of discounted raw bar offerings, charcuterie, and small plates before heading back into town. In Colorado, spending all day playing in the great outdoors is also typically followed by a visit to a local taproom for a refreshing Colorado craft beer. The bustling Aspen Brewing Company taproom is located in downtown Aspen and one of the top spots to hang out and grab a cold, locally made beer.

Bonus: If you’re a live music fan, plan your trip in Aspen around the Belly Up Aspen music calendar. This intimate venue features a pretty epic list of performers, including B.B. King, Lynyrd Skynyrd, Wyclef Jean, John Legend, and more in the past. Aside from a first-come-first-serve general admission section, tables reservations can also be made which include dinner and bar service.