Brewers Broads is a new women’s beer group in town. The group is led by Aly Hartwig, one of the bartenders at Brewer’s Republic and she has some big plans for beer-loving ladies. We had a chance to check in with Aly recently, and we asked her about some of the things she’s up to, so check out the interview below.
It sounds like the Broads already have four educational events in the works, each to focus on a different ingredient in beer: yeast, water, malt, and hops. The first event is this Monday, March 18th and will be one of a couple local kick-off events for CO Craft Beer Week. The event, at Brewer’s Republic at 6pm, will feature a presentation on yeast by Bristol Brewing’s Ken Andrews. Tickets are $15 and are nearly sold out. Last I checked there were only five tickets left, all of which were available at Coaltrain Wine and Spirits (719.475.9700).
If you’d like to be a part of this group, email brewersbroads[at]gmail[dot]com.
|Aly Hartwig of Brewer’s Republic and Brewers Broads|
You mentioned to me that you’ve done a little research by attending and looking into other women’s beer groups? What have you found?
I especially enjoyed being able to go up to Wynkoop while they were doing an all women collaboration brew. Bess Dougherty of Wynkoop was awesome by inviting me to the event she organized [Editor’s note – we’re huge Bess fans too!]. There were women brewers from Avery, Prost, Twisted Pine, Odell, Funkwerks, and of course Wynkoop. It was great to hear what they had to say about brewing professionally and their thoughts on getting more women involved. In fact, after the event, the Odell and Funkwerks brewers left to present at Highland Tap and Burgers women’s club that evening!
And what’s coming up next for Brewers Broads?
In the short term we are doing four monthly get-togethers covering each of the main ingredients in beer. Our first event is “An Introduction to Yeast” with Bristol’s microbiologist Ken Andrews. I’m also very excited for next month’s event with Chris Wright from Pikes Peak Brewing Co. He’ll be giving us broads “An Introduction to Water.” I wanted to start with fairly comprehensive knowledge without packing too much information in to a small time, and separating it into ingredients seemed the best way to do it.