Photo recap: BruFrouFest

The fourth annual BruFrouFest was held on Sunday, July 16, hosted on the lawn outside of Tivoli Station. The event had a rad festival vibe that featured some of Colorado’s best breweries and eateries housed under tents to share their innovative pairings. Co-founder, Myriah Conroy presses that “it’s not a beer fest,” and she’s accurate in saying so. It’s better.

For the same price as most local celebrations (general admission cost $40) we had the opportunity to enjoy sample pours of craft brew from across the state, beer cocktails and the addition of small bites at nearly 60 different stations. Most of the lines moved quickly and even popular destinations like Denver Beer Co. the wait was manageable.

The brewers, chefs and mixologists were all present and seemingly happy to discuss and describe the beer, food and drinks they served. From donuts to pork belly there was a wide array of dishes on display to include a fair amount of gluten free and vegetarian options. We recap some of our favorite stops from this Sunday Funday.

We knew from the word go this was our starting point and it didn’t disappoint. A mango cheesecake, graham cracker crusted donut hole from Glazed & Confused with Fiction Beer Co. cream ale with bourbon barrel aged cold brew coffee.
Idaho Springs brought down a big eye tuna salad wrap with mango, mustard, pineapple and kimchi from The Buffalo with Westbound & Down’s DIPA
Grilled chicken terrine patty melt with smoked cheddar, spicy mustard and pickled peppers on rye bread paired with Auchtertuin Seizoen, a farmhouse ale/saison from Post Brewing Co.
Crowd favorite comes from Next Door, an Indonesian chicken leg with spicy peanut brittle, fresh mint and cilantro with Maui Express Coconut IPA from Denver Beer Co.
Wagyu beef tartare on a lobster cracker with duck egg bottarga from Butcher’s Bistro paired with Key Lime Tau, a golden ale made with lemongrass and lime peel from Crooked Stave.
Hot Box Roasters doughnuts with Oskar Blues Old Chub and IPA glaze.
Fanciful foie gras torchon topped with a Dreamland Sour Ale and tart cherry gelee, candied coffee beans and pea flowers on a fermented rye cracker from Williams & Graham. Paired with Black Project Spontaneous & Wild Ales with Gemini: Boloya, a golden sour ale with Corvus Coffee Ethiopian Boloya coffee.
A gorgeous day in downtown Denver to be “frou frou” as we sip and sample.