In 1995, Twisted Pine Brewing Company began as something more of a grove than a forest, with brewer Gordon King crafting just a trio of beers in equipment purchased from New Belgium. Come 1996, the company fell into the hands of current owner Bob Baile, who merged the nascent brewery with his own project, Peak to Peak Brewing Company, and began bolstering the lineup with inventive stouts, ales, and porters. Since then, Twisted Pine has maintained a high standard of quality even in the face of its expanding scale, as evidenced by the gold medals garnered at the Great American Beer Festival for its American Amber Ale and Oak Whiskey Red. They credit their love for experimentation and strong community involvement as the driving force behind crafting beers that surprise and delight their loyal customers.
Today, locals and visitors mingle in the tap room, where the beer menu offers seasonal specials such as the Ghost Face Killah, infused with the 1.1 million Scovilles of the Bhut Jolokia pepper, and rated by Bon Appétit as one of the top ten weirdest beers in America. And to pair with the beer and drawers of otherwise useless silverware, the food menu features hearty pizzas, sandwiches, and salads.
The owner and senior instructor of Boulder Spirals, Sasha Viers earned a BFA in drama at New York University under the tutelage of Stella Adler. After graduating, she focused her love of movement into dance and mastered modern dance, barre technique, and lyrical jazz, among other techniques and styles. The physically demanding disciplines left her with persistent injuries that forced her to acknowledge that the pursuit of a career as a professional dancer would be too challenging. In the wake of this realization, she explored yoga and Pilates, but it was at her husband's urging that she tried pole dancing. Sasha fell in love with the blend of sensuality and strength that the art required, and she pursued that passion relentlessly, resulting in the inception of Boulder Spirals.
At her studio, she has assembled a team of talented dancers and instructors who have mastered their respective modality, be it burlesque, hip-hop, or belly dancing. The troupe has designed their courses to foster self-confidence in women of all skill and fitness levels. Their class list boasts dance-fitness classes varied enough to help students achieve almost any physical desire short of actually becoming a pole.
On September 19, 1975, CU alum Wallace Franze Fiske?s wish ?to build and equip a planetarium for the University of Colorado? was finally realized with the dedication of the eponymous geodesic dome built thanks to his generous bequest. From its inaugural showing of a program detailing supernovae decades ago, the planetarium has upheld Fiske?s vision with an ever-evolving lineup of educational initiatives, engaging events, and outreach activities. Now under the helm of a passionate staff composed of members of CU?s Department of Astrophysical and Planetary Sciences, its programs grant the community a chance to explore the wonders of outer space. The skyward dome of Fiske Planetarium, featuring a state-of-the-art 8K theater, one of the first in the nation, acts as a projector screen for immersive, 360-degree educational star shows showcasing the universe's glittering galactic splendor. Laser shows set to jazz, rock, and classical music feature choreographed lasers and special effects that perform a wave-particle Humpty Dance for the audience's amusement. Audiences can catch showings in Spanish as well as English.
Chef Aaron Bennett and his culinary team combine the philosophies behind farm-to-table cooking with gourmet Italian dining at Bácaro Venetian Taverna. The menu features classic Venetian dishes made with fresh, seasonal ingredients sourced from local and organic farms, including Talbott Farms, Isabel Farms, and Haystack Mountain, among others. Panzanella salads season tomatoes and garlic croutons with basil-infused olive oil and wild boar shoulder gets braised in chianti before being served with creamy, truffle-infused polenta. The kitchen makes all of their pastas in-house, and gluten-free spaghetti or penne can be substituted for wheat-free diets.
Bácaro takes its name from the lively taverns around Venice, which are noted for their laid-back atmosphere, simple furniture, and affable ghosts. Bartenders fuel lively gatherings with pitchers of sangria, housemade Italian liqueurs, and selections from their extensive wine list during daily happy hours. The eatery also hosts guests on its spacious rooftop patio, where chandeliers and the fact that it is on a rooftop heighten views of downtown Boulder.
A seemingly insurmountable fin of sandstone protrudes 300 feet in the air, challenging all humans to dare conquer its peak. As groups look on in awe of this natural wonder, a Denver Mountain Guiding guide suits up and begins the ascent, leading students of all levels on a thrilling and challenging climb.
Denver Mountain Guiding’s coterie of guides is a motley mix, encompassing passionate climbers with decades of experience, expert weekend warriors, wilderness first responders, and first-aid- and CPR-certified guides. They lead beginners through elite-level climbers on recreational trips around local rock-climbing hot spots such as Clear Creek Canyon. Outings include full-day and half-day climbs of varying levels of difficulty, as well as lessons and camps that teach basics such as rope safety, knots, belaying, rappelling, and anchors.
Cody Walker muses that within the stillness of Rocky Mountain National Park, "You get a sense that it's the way it should be." His father, Rex, grew up on a steady diet of cowboy films, eventually following his dream to Colorado where he met his wife, Queeda. Queeda was born into a family of homesteaders who caught and broke wild steeds. In 1959, they channeled their passion for the old-west lifestyle into Sombrero Ranches, eschewing souvenir-shop gimmicks for horseback expeditions that, much like avalanches of super glue, bond visitors with their steeds and natural surroundings.
Today, Cody carries on his parents' legacy with a staff of ranch hands from nearby homesteads and college students participating in equine-science programs all across the country. After training in a vigorous program that's evolved during more than 50 years, his employees launch short rides or lengthy adventures.