Colorado’s craft breweries have been experimenting with infusing coffee into beer for years, but one Lakewood brewery is creating a tasty concoction that features another popular breakfast beverage: tea. Earlier this year, Caution Brewing Company released the Earl—an English mild ale brewed with Earl Grey tea—in six-packs of 12-ounce cans.
Since opening a tasting room in Lakewood in 2012, owner and founder Danny Wang and his small-but-mighty team have garnered a big reputation for their spice-forward beers and tongue-in-cheek humor. The brewery’s first beer, Lao Wang Lager, was created with a secret blend of Asian spices and initially brewed to pair with the cuisine at the Lao Wang Noodle House in southwest Denver, which is owned and operated by Wang’s family.
Wang and his team began developing the Earl two years ago. They tested adding tea at different stages of the brew, eventually settling on a dry-hop method of adding 24 pounds of tea leaves (which Caution sources from the Tea Spot in Boulder) at the end of the process. The result? A balanced beer with a nice floral bergamot aftertaste and only 4.5 percent ABV.
Caution’s playful take on brewing has lead to steady growth. The brewery has nearly doubled its annual barrels produced from 2015 to 2016, added an in-house canning line, and started experimenting with barrel aging and sour styles. Be on the lookout, as Caution’s latest creation, a wine barrel-aged Belgian citric sour ale, will be released to area liquor stores this summer.
1057 S. Wadsworth Blvd, Ste. 60, Lakewood, 970-315-2739