Beer Review: Boulder Beer Hazed and Infused

By / July 11, 2008 /

By Bill Hepp from New Belgium Brewing Company

Beer filters typically use diatomaceous earth (D.E.) for “filter aids.” These are the shells of single-celled organisms called diatoms. They are hollow and come in many exciting shapes and sizes. D.E. is great at capturing errant yeast cells and tiny particles of protein. The theory is “depth filtration”: Think of pouring muddy water through a screen that is first covered in a course layer of gravel, small rocks, then pebbles, and then course sand. The water will find its way through, and the dirt will get stuck in the nooks and crannies. Filtered beer is a bright, clear product that usually retains its shelf-life longer than an unfiltered beer. However, some of the flavor is lost as well.

The oldest craft brewer in Colorado, Boulder Beer, makes a fine unfiltered beer called “Hazed and Infused.” This is a pale ale that is not really pale, but a foggy copper color. It pours with a solid, firm head. And it smells fresh. There is a mélange of hops here, but they are not overwhelming. Instead, they quietly assert themselves with pride and confidence. The body is light and caramelly. There is just a touch of astringency which segues into an understated, but firm bitterness on the finish. At 4.85% abv, this is a true session beer. This is a well-balanced and approachable beer that most everyone can like.