A local guide to seasonal pours: Beer, wine and, spirits in Park City

Photo: Photo by Stanislav Ivanitskiy

PARK CITY, Utah — As fall settles into the Wasatch Back, Park City’s beverage scene is serving up new flavors and seasonal traditions. From spiced cocktails and crisp ciders to festivals pairing local makers with mountain views, there’s no shortage of ways to raise a glass.

Beer lovers will also find new experiences at Deer Valley’s annual Mountain Beer Festival, Sept. 13- 4.

“New this year is the Brewmaster Dinner, a five-course beer and culinary tasting at Silver Lake Lodge on Friday night,” said Lindsay Arnold, event and sponsorship manager at Deer Valley Resort. “Throughout the weekend, guests can sample Utah brews, ciders, and non-alcoholic options, enjoy live music, and take in fall colors from scenic chairlifts.”

Arnold pointed to the resort’s Culinary Corridor as a must-visit. “Our Deer Valley Turkey Chili is a favorite, and families can enjoy face painting, balloon artists, caricatures, and lawn games alongside the music and tastings from our large selection of local breweries,” she said.

At the Park City Wine Festival, Oct. 3-4 at Canyons Village, organizers say this year’s events will spotlight even more of the town’s creative community.

“This fall, the Park City Wine Festival is bringing even more of our local creative community into the mix,” said Kendall Kelley, marketing and community relations for the Arts Council of Park City & Summit County. “Through a partnership with CREATE PC Local Artist Collective, guests can expect to see a pop-up of local artist vendors and exclusive, event-only artwork like hand-painted wine glasses designed just for the festival.”

Kelley added that the festival’s Best of Fest event will debut a new activation where artists paint live throughout the evening. “Pair that with an electric violinist, and it’s shaping up to be a uniquely Park City experience,” she said.

Another fall highlight is Park City’s annual Shot Ski on Main Street, on October 11th, where locals and visitors line up shoulder-to-shoulder to break a world record.

“Park City Shot Ski has added skis and shot glasses for 25 more people than last year, to break the world record, having 1,410 people take a shot at the same time,” said Pam Woll, public image chair for Park City Sunrise Rotary. “Each year we go back and forth with the Breckenridge Mountain Rotary Club to beat each other’s world record. There is so much excitement and energy among the participants. It does sell out, so it is a fun thing to watch from the sidelines as well.”

Woll said the tradition has grown into one of Main Street’s signature events. “Park City Shot Ski has become a tradition for many people,” she said. “Getting to your place, waiting among others to do the final lift all together at 2 p.m. is a party. This will be our ninth year on Oct. 11, and we strongly suggest buying tickets ahead of time. All net proceeds are given to the community nonprofits of Summit County.”

On the cocktail front, AJ Anderson of Handle recently claimed the top prize at the Park City Area Restaurant Association’s Mountain Mixer cocktail contest with his creation, the Melt.

“Park City is very much a city of two seasons — winter and summer,” Anderson said. “My inspiration was creating a cocktail that felt like it could represent both seasons. A warm, spirit-forward sipper to start, and a tropical summer drink as the ice cube melts. It’s made out of pineapple juice and coconut water so the flavors change as the drink sits.”

Anderson said Handle adapts its menu twice a year, balancing local sourcing in summer with efficiency during the busy winter rush. “In the summer we put a focus on local ingredients we can get from Utah farms,” he said. “Currently we’re using local rhubarb in a vinegar shrub cocktail, and local blueberries to make a sugar syrup. During winter it’s all about finding the balance of creating a beautiful cocktail that we can do quickly when it’s busy every single day.”

For Anderson, the community adds to the flavor. “I love how like-minded everyone is here — just a bunch of people who love spending time in the mountains when they aren’t punching the clock,” he said. “And how easy it is to get time to travel during the mud season twice a year.”

For spirits, Alpine Distilling is embracing the season with warm, spiced offerings.

“This fall, we’re especially excited to share our collection of warm beverages at the Alpine Distilling Social Aid & Pleasure Club on Main Street,” said Sara Sergent, CEO and master botanical distiller. “Preserve Hot Chocolate with our botanical Preserve Liqueur, a Gin Apple Toddy built on Alpine Elevated Gin, and a Bourbon Toddy highlighting our Utah Straight Bourbon Whiskey and Lafayette Spiced Bourbon reflect the season’s warmth and Alpine’s passion for blending tradition with innovation.”

Sergent said Alpine Distilling approaches each season by adapting menus and producing limited-release spirits. “Our place in the scene is to honor the traditions of fine distilling while offering something distinctively Park City: spirits and experiences that are rooted in authenticity, craft, and community,” she said.

At Proverbial Spirits, warming flavors are also in focus.

“As the temperature drops and the leaves fall, everyone’s cravings change with the season,” said owner Steven Currie. “Spring and summer drinks are usually lighter and citrus-forward, but for fall and winter, we want more comfort and warmth. Using seasonal ingredients like pomegranate or spices like cinnamon and clove fills the flavor desire, and a warm hot toddy always takes the edge off.”

Currie said Park City’s diversity shapes the cocktail scene. “Ideas and recipes from all over the world come together here in our little mountain town,” he said.

For cider drinkers, Dendric Estate is putting harvest front and center.

“This fall we’re excited to feature Dry Cut, our flagship cider made in the Prosecco method,” said Carly Coyle of Dendric Estate. “While it drinks beautifully year-round, fall is a special time to enjoy it as the orchard comes alive with harvest, and holiday celebrations are right around the corner.”

Coyle added that seasonality is at the heart of the estate’s operations. “Our cider program follows the orchard’s natural rhythm — apples are harvested at peak ripeness in fall, then pressed and fermented over winter using traditional winemaking techniques,” she said.

Top of Main Brew Pub is also rolling out big flavors for cooler weather.

“The two beers we are most excited for this fall are our Cathedral Belgian Style Trippel and our Galactic Destroyer Imperial Stout,” said Rick Seven of Top of Main Brew Pub. “Both are high-point beers that pair well with the cooler autumn and snowy winter weather.”

Seven said seasonal brewing helps the company meet both local and visitor demand. “While we do have our core beers, we brew some that are seasonal in nature, like our Marzen Bier for Oktoberfest,” he said. “Park City has a unique base of people — locals who live here year-round and a large influx during tourist season. We like to make sure our locals are happy with our beer, but we also strive to provide a good beer and dining experience for visitors to our state, carrying on the tradition of Wasatch Brewery at Top of Main.”

From Main Street cocktails to mountaintop tastings, Park City’s fall beverage season blends tradition, creativity, and community. As Kelley put it, “Park City has always been known for its mountain setting and après culture, but when you add in local artists, makers, and performers, you get festivals that are not only world-class, but also deeply connected to this place.”