CREATED BY ERIC STEEN
MENU & CATALOG
GRANT GOODWILER
ISAAC GRINDELAND
JASON MILLER
JUSTIN CARPENTER

By Justin Carpenter
With Prickly Pear Cactus
Hike Location: Garden of the Gods
An American-style wheat ale, using the prickly pear cactus fruit as a substitute for the typical
American berry. This ale has a subtle malt flavor and fruity sweetness, which is reminiscent of a prickly pear pie.
By Grant Goodwiler
With Piñon Pine Nuts
Hike location: Red Rock Open Space
A smoked oatmeal nut brown with pinon pine nuts added to the mash. After learning it isn’t the best practice to smoke the malt with piñon pine wood,
I used rauchmalt, smoked with beechwood.
By Isaac Grindeland
With Chokecherry
Hike Location: Red Rock Open Space
A take on West-Coast style imperial india pale ale makes this beer an unbalanced hopcentric beer.
The beer is then fermented with Belgian yeast, giving it a subtle dried fruit Belgian character.
Finally, chokecherry syrup is added to the beer for a unique chokecherry experience.
By Jason Miller
With Juniper, 3 Leaf Sumac, and Ponderosa Pine
Hike Location: Palmer Park
The beer takes it’s name from the unfortunate circumstances of the hike associated with it’s inception (The hike was canceled due to a lightning storm). It is an aggressively piney and resinous beer with a sweet malt backbone, due to juniper branches used during the mash, pine needles in the boil, and sumac addition post-fermentation.

Beers Made By Walking is a summer long program in which a homebrewer, naturalist, and a public audience go on a local hike and identify edible and medicinal plants along the way. The homebrewer creates a recipe and a beer is then produced based on the plants from that trail. The beers you taste at this event are the first four beers of the series, inspired by Garden of the Gods, Red
Rock Open Space and Palmer Park. The final four beers will be sampled on
October 29th and some of the hikes have yet to take place. The series is organized by myself, Eric Steen, and is sponsored by the UCCS Galleries of
Contemporary Art, Rocky Mountain Brewery, Winecrafters, and Brewer’s
Republic.
The idea for Beers Made By Walking has been developing over the last few years. The initial inspiration came during my time in the Yukon Territory where
I spent a week canoeing down the Yukon River with a group of artists and an environmental education professor. There I was introduced to the term
‘friluftsliv’ a Norwegian term translated as ‘Free Air Living.’ The term describes a way of living in which people make a habit of being outdoors on a regular basis, simply because it is the world we live in. There are Friluftsliv Conferences that host ‘walking lectures’ where attendees hike for a few days on end, stopping every now and again for a lecture and food. A year or so later I spent some time in Scotland and visited Williams Bros. Brewery in Alloa. They make beers that are historically Scottish in that they use ingredients that naturally grow in the Scottish Highlands. The English outlawed the use of these ingredients in the
18th Century but in the1980’s the brewery began making these beers from old recipes. This brewery has had a huge impact on how I think about beer, as I have become interested in beer that celebrates the land that it is made in.
As an artist and homebrewer, I am inspired by the aesthetics of beer and brewing. My work (the events I create) is fueled by the idea that beer is the people’s drink – that it brings people together, loosens barriers between people, and that these social elements are integrated into the entire idea, production, and consumption of the beverage. Beer is a social lubricant, as conceptual artist Tom
Marioni stated, and it is also a social glue. Drinking good beer, to me, is a form of activism as it brings people together, inspires local economy, develops a sense of landfulness, and is known for shaping how people think about where their food comes from. This fascinates me and is a major topic of exploration in my work. The pint is a center for relational activity; sharing a pitcher is an activity that, by the end of the pitcher, will likely have inspired warming conversation and bonded people together. In my opinion, drinking together and community is at the center of well-made beer.
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The artists, in this case, are homebrewers. They have purposefully embedded their observations into their craft. They worked to create a recipe that balances, or purposefully imbalances, tastes traditionally associated in beer with ingredients that are a part of the world we live in. The recipes are very experimental and not much groundwork in the beer-world has been laid on how to best brew with these ingredients. The ingredients are beyond non-traditional, they are untested and open many new possibilities. So, please enjoy yourself and strike up a conversation with friends and strangers as you taste the work of local homebrewers.
- Eric Steen
Hikers at Red Rock Open Space. Photo credited to
Daniel Flanders.
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By day I teach music at the secondary level, but by night I scheme and craft imaginative home brew recipes, stemmed from a love of art, science, and history, as well as the practice of patience and attention to detail. I started brewing three years ago when I tasted a phenomenal barleywine brewed by a familyfriend. My craving for something other than craft beer expanded from there, and inspired me to begin making unique beers of my own. I have slowly expanded my 5-gallon system to include gadgets that allow me to brew with professional techniques on a home brew level. I enjoy creating hop bombs as well as unique ales and ciders, which have included such ingredients as pumpkin, pomegranate, cherries, tea, wild herbs, spices and chocolate. My brew house is my garage, my fermenting room is the guest bathroom shower, much to the chagrin of my wife,
Michael, also my Assistant Brewer. Our faithful brew dogs, Baylee and Keegan, have accompanied us along this entire journey and help out with the brewing process whenever possible.
The entire idea of Beers Made by Walking is a unique experience for all involved. I immediately saw it as a way for me to connect with like-minded indi viduals who also have an affinity for beer and the outdoors. Beer brewing is an art form, just as much as my other passion, music. As an avid beer maker (and drinker), this was also a way for me to express another passion of mine in almost the same artistic way that I express myself through music. I was born and raised in the mesas of New Mexico, which are swathed in the prickly pear cactus. I saw this as a magnificent opportunity to honor my heritage as well as show respect to the red rocks of Garden of the Gods in my new home, Colorado Springs.
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I have been brewing for six years now, four as a home brewer and for two years I worked as an assistant brewer with Rocky Mountain Brewery. I hope to continue brewing professionally with another brewery and may have several opportunities to brew with businesses around town. I have a brewing system that allows me to make ten gallons at a time but have brewed up to 20 barrels (610 gallons) at once. I try to brew at least once a week, pretty much every Sunday, and I make a variety of different beers, usually experiments that have never been tried before with beer. I absolutely love making beer, it allows my creative side to come out and make unique and interesting beverages for people to enjoy.
When I first heard of Beers Made By Walking I was really excited and nervous at the same time. There are a lot of ingredients found in the parks around Colorado Springs but none that I could think of off the top of my head to make beer with. I had several different styles in mind with the ingredients that we found on the hike but the pine nuts we tasted really stuck with me. I think the nuttiness from the piñon nuts pairs well with the creaminess of an oatmeal brown and some subtle english hops.
I really appreciate the opportunity that Eric has given me to brew for you today and my hope is that Beers Made By Walking can be a staple art project in every city around the country.
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Naturalist Kimberly Banzhaf shows the group Mountain Mahogany at Garden of the Gods. Photo credited to Eric Steen.
Hiking the trails of Red Rock Open Space, led by George Cameron. Photo credited to Daniel Flanders.
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I started brewing six years ago after a friend showed me how easy it was to brew right on your stove top. Over the years I have upgraded to making 10 gallons of all grains beer in my garage. I tend to focus on brewing IPAs, double
IPAs, Saisons, and hoppy takes on standard styles. The commercial breweries that influence my brewing practices the most are Russian River, Stone,
Bells, Odell, Avery, and Three Floyds. I also enjoy visiting new breweries and brewpubs, judging beer, being an active member of the Brew Brothers of Pikes
Peak, and writing for Focus on the Beer. I enjoy the brewing hobby because there’s always something new to learn, it brings people together, and it brings out the creative and artistic sides of people.
The Beers Made by Walking project appealed to me because it brought together two of my favorite things, brewing and hiking. I chose chokecherries because we always had chokecherry bushes around the farm that I grew up on in rural
North Dakota. My grandma would make chokecherry jelly every year. I initially was thinking about a chokecherry stout, but after some thought, I wanted to push my brewing limits and create something that was a little outside the norm in adding chokecherries to a Belgian imperial IPA. Cheers!
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As a chef and a beer lover, I became interested in brewing at a very early age,
(let’s say 21 for the sake of legality!). Growing up in south Florida and
Louisiana in the 80’s left a lot to be desired in terms of beer choices, so the idea of making my own became a way of escaping this. I started off, like many brewers, with a can or two of malt syrup and some hops of unknown type from a health food store, generic “ale yeast” from a mail order company, a bucket from
Ace hardware, and some very general ideas about how to make beer. It’s a won der that I ever made another batch after that first one, but I was hooked on the process from the beginning. Having the elements of cooking, chemistry, microbiology, and engineering, to name a few, the craft is endlessly fascinating to me.
Now, after close to 20 years of brewing, I almost exclusively drink the beer that
I make, with the exception of sampling others as “research and development.” I now brew all-grain only, on a system that typically produces 10 gallon batches, but has been known to make as much as 20 several times a year. I brew as often as my schedule and finances allow, which is usually about twice a month, currently in my backyard, and it ferments in a small room of my house which I share with my wife’s soap making business/hobby/obsession. I make beers of all types to suit the season, or occasion (ie. Belgian beers and cream ale in summer, porters and spiced beers in the winter).
I have made several beers over the years that utilize foraged ingredients, so the opportunity to be involved in this project seemed a natural choice. I’ve seen many times the influence of an area’s native ingredients having an effect on local food and drink, so as a chef and brewer, why not? I believe that the ingredients that I chose for this brew should complement and contrast each other so as to create a distinctly “Colorado” beer.
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GOCA is the primary sponsor of Beers
Made By Walking. They have provided endless support, advice, and help in many forms. GOCA has two contemporary art galleries, one in downtown Colorado
Springs, the other on the UCCS campus.
For more info, please visit: galleryuccs.edu
Rocky Mountain Brewery generously donating their brewing space, facilities, and time to help make the beer.
Additionally, Winecrafters, the homebrew shop attached to the brewery donated all the base ingredients for the beer.
rockymountainbrews.com/
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Created by Eric Steen
Colorado Springs 2011
ericmsteen.com
focusonthebeer.com
ericmsteen@gmail.com