DENVER, COLORADO
Opened 1997, English-German-styled BULL & BUSH PUB inhabits a freestanding brown-striped barn-like building in Cherry Creek section of Denver. visited August ‘07. Covered outdoor deck, main and backroom dining sections, and quaint cushioned lounge area with hearth supplement left side copper-topped bar. Multitudinous Scotch-bourbon-liqueur-cognac selection pleases hard-liners while filling burgers-nachos-quisedillas complement brewer Gabe Moline’s well-rounded brews.
House fave, Man Beer IPA, placed woody-hopped dry rye against apple-cherry-nectar-pear sweetness and currant-spiked grapefruit bittering.
Styptic corn-oats-dried, diacetyl-vegetal-weakened, lemon-soured Happy Hop Pilsner, astringently alcoholic floral-fruited hay-dried Allgood Amber Ale and pallid fig-raisin-nut-blurred toffee-molasses-teased Big Ben Brown Ale appease mainstreamers.
Sour lemon-bruised white peppering contrasted banana-chipped clove-spiced plantain-dried vanilla-bubblegum-tinged Hail Brau Hefeweizen.
Highly intoxicating elixirs included lactose milk chocolate-y coffee-roasted tea-ridged Stonehenge Stout and candied apple-sweet, creamy caramel clustered, bourbon-cognac-finishing Release The Hounds Barleywine.
Luscious candi-sugared cinnamon-coriander-spiced orange-cherry-banana-bruised spice rum-licked36th Anniversary Belgian Amber was magnificent.
Beyond summer solstice, excellent Yule Fuel Winter Warmer rushed nutmeg overtures into cinnamon-sticked coriander and sugared fig expectancy.
DENVER, COLORADO
Had dinner at WYNKOOP BREWING, Colorado’s first brewpub (opened 1988 and closed 2015), at the time housing brew master Tom Larsen (taught the art of brewing by North Star’s Kyle Carstens), August ‘07. Across from Coors Field in Denver’s Union Station midtown section, Wynkoop has tremendous capacity and certain upscale elegance reinforced by beautiful wood bar, finely prepared dishes (venison medallions; ranch steaks; lamb; trout; burgers), embossed copper tile ceiling, and second floor billiard room.
Located inside grand JS Brown Mercantile building, Wynkoop’s glass-encased brew tanks served maize-dried yellow-orange-fruited Light Rail Ale, the sweeter Marzen-styled Railyard Ale (with its peppery-hopped tea-stained orange-burnt floral wheat setting), and airily carbolic cocoa-bitter chocolate-roasted stewed-pruned B3K Schwarzbier.
Perky German-styled, lemon-banana-clove-spiked, daintily hop-fizzed, vanilla-bubblegummy Wix A Wheat and cask-conditioned orange-peeled piney-hopped currant-dashed Monkey Fist IPA got heads up.
But thin vegetal-fig-vexed St. Charles ESB did not.
Peculiar jalapeno peppering girded earthen dried fruit murk of Patty’s Chili Beer (more approachable than Fort Collins-based Coopersmith’s similar Sigda’s Green Chili).
On the dark side, mildly creamy Splatz Porter tempered black chocolate entry with cherry puree, hazelnut, and cappuccino illusions.
Meanwhile, black chocolate and black cherry fronted fig-dried wood-charred walnut-tinged Sagebrush Stout.
DENVER, COLORADO
Initially a dusty gold digger mining town, Denver's booming cosmopolitan metropolis retains a pioneering frontier spirit. In ’96, visited Denver's Pyramid Brewery’s Left Out Field Beer Garden at Colorado Rockies Safeco Field, Blue Moon Brewery, and Breckenridge Brewery. During ’03 at Great American Beer Fest, I found sundry hard-to-find brews from California’s EJ Phair and B.J.’s breweries; Oregon’s Pelican Brewery; Texas’ Saint Arnold; Tennessee’s Rocky River; Kansas’ Little Apple Brewery; Indiana’s Upland Brewery; Missouri’s Boulevard Brewery. Also, Georgia’s Terrapin Rye Pale Ale and Michigan’s No Disputin Putin Imperial Stout.
Finally did extensive 11-day Colorado brewpub tour, August ’07, with adoring wife, Karen. First stop, Denver’s NORTH STAR BREWERY, run by 10-year Wynkoop brew master Kyle Carstens, opened November ’06.
A small café cornering Tejon Street, its interior had oak furnishings, cozy Formica-countered mirror-backed bar (with small TV’s), and back dining area. Sliders, potato skins, salads, and sandwiches were served, but silver kettle brews such as Northside Negra Schwarzbier, Citrus Ale, and Pics Pale Ale were temporarily out.
Happily, Rye Red Ale efficiently contrasted honeyed cereal oat sweetness against dry-hopped grapefruit-soured bruised orange bittering.
Unfortunately, North Star closed its doors for business, 2008. 
NEWARK, DELAWARE
Took terse two day excursion to northern Delaware, February ‘06. At first stop, situated in the heart of historic colonial town, Newark, lies the original IRON HILL brewpub (the first of five within 50-mile radius). Amongst well-kept rustic red brick buildings, this University of Delaware hotspot only served beers I’d already reviewed at West Chester, Pennsylvania pub months earlier.
Main Street deck welcomes patrons entering to prominent centralized cedar bar (with 4 TV’s). Rear dining available. Wood oven pizzas, brunch specials, and nifty appetizers went well with lighter brews.
On drive back to Route 95, stopped in State Line Liquors, a great beer shop (with 400 choices) bordering Newark in Elkton, Maryland. Bought Great Divide Yeti Imperial Stout (and Oak Aged version), Heavyweight Saison-Spicy, Three Floyds Black Sun, Rogue Seahorse, and Lia Fail Stone of Destiny.
CORNING / WATKINS GLEN, NEW YORK
Along Watkins Glen’s main strip, stayed at rustic Watkins Glen Hotel’s beautifully renovated Seneca Suite with family July ‘05, imbibing nearby microbrewers’ Ithaca Pale Ale and Ithaca Nut Brown (reviewed in Beer Index) prior to watching sloshed Bad News Bears remake.
Afterwards, hit Crooked Rooster across street. Now known as ROOSTERFISH, the small neighborhood joint’s beautiful wood carved mantle piece shelved liquor bottles galore, the ancient wood refrigeration unit contained bottled beers, and the original tin ceiling was intact above green walled interior. To the rear of back dining area sat smallish brewing system, which unfortunately, wasn’t operating at this juncture.
But several local patrons pounding down a Bailey’s Irish Cream, Jameson Whiskey, and ½ pint Guinness concoction claimed Butternut Pale Ale and Black Walnut Ale go good with Southwest cuisine.
Since then, I've consumed tapped versions of Scotch Ale and Hop Warrior during 2012 (reviewed in Beer Index).