After a perfect intro to Fort Collins at Coopersmith’s, James and I were wiped and hit the hay pretty early. Afterall, we had a big first day in James’ new city!
We had a few perspective roommates to visit in the afternoon, so we decided to explore Old Town in the morning.
Lots of bikes…everywhere.
The downtown reminded me a lot of West Hartford Center…quaint, little boutique shops and bakeries, brick roads…Fort Collins is just bigger in scale. Of course, James and I sought out the perfect coffee shop that makes all their baked goods, syrups and teas from scratch. The Little Bird Bakeshop is great!
The one thing we didn’t find was a fine dining restaurant. Looks like James will have to look outside the city for work. Not a bad thing though…you don’t want to spend allllll of your time in Fort Collins.
After a quick self tour, we drove about 2 miles outside of the downtown area to meet potential roommates…success! James will have a roof over his head for the next month! The house is great, for James (not for anyone other than a 20-25 year old guy), but the guys are great and all seem very welcoming. AND, they brew their own beer! The one on tap in the keg-orator right now is a stout. I liked it! The only catch is that they have another guy moving in August 1st so James will have to scoot after that. Hopefully, he’ll have his bearings by then and be all set.
As newcomers and co-beer-lovers, two of his new roommates, Alex and Colton, took us to the New Belgium Brewery. What a wonderful, earthy-crunchy, sustainable and delicious place!
My favorite was the New Belgium Somersault described by the brewer as “an ale with an opening brace of citrus aroma from Centennial hops, a soft apricot fruitiness tucked into the flavor, a fresh snap from a sliver of ginger root, finished with oats in a long cool mash. The color is blonde with a suggestion of cloudiness. Somersaults all around!” James really liked the Trippel, described as “opening with a bold blast of hops that slowly gives way to the fruity esters implied by our Belgian yeast strain. In the Belgian tradition of brewing singles, doubles and triples, Trippel is the strongest with the longest fermentation. Remarkably smooth and complex, our bottle-conditioned Trippel is spiced with a trace of coriander.”
But of course, we always think of our friends, and there was a tribute beer just for Sunshine:
Day 1 with new friends and good beer was a success! I’m feeling the burn of constant traveling, and I think James is a bit too, so I’m really glad our trip is ending so well. Just a couple more days in Colorado for me…James will be right at home by then