SALT LAKE CITY—In anticipation of fall and alongside their yearly, fall release of Punk’n Harvest Pumpkin Ale, Uinta Brewing Company introduces a fourth Organic Line Mix’r that will accompany the existing  three Mix’r packages in a seasonal rotation.

Uinta released the Organic Line Mix’r as part of their redesign in September, 2011.  Each Mix’r contains an assortment of 3 brands, year-round brandsWyld Extra Pale Ale and Baba Black Lager together with one of their Organic seasonal brands.  With the addition of the new Fall Mix’r, all four Uinta Organic Line seasonal beers will now be available in both a 6-pack and a 12-pack Mix’r; Hyve Organic Honey Ale in the Spring, Sum’r Organic Summer Ale during Summer, Punk’n Pumpkin Ale in the Fall, and HazelOrganic Amber Wheat in the Winter.

The Fall Mix’r will be released in late August and will be sold in markets currently carrying Uinta’s Mix’r Pack.

Uinta developed the idea for an annual limited release brand, one that would rotate in beer style and, more importantly, feature a collaboration recipe. In the summer of 2012, Uinta head brewer Kevin Ely in cahoots with Chris Detrick, began the research and development process for Uinta’s first Cahoots. Together, Detrick and Uinta developed a Double Rye IPA, a bigger, bolder, hoppier version of Detrick’s award winning Rye IPA recipe.

Two types of malted rye and loads of malted barley combine with CTZ and Chinook hop varieties to create this subtly spicy and distinctly hoppy beer. Bold and rich, Cahoots Double Rye IPA is bottle conditioned and has an ABV of 9.4%. Scheduled to hit select shelves in early June, Cahoots is a limited release beer, only 120 barrels were produced.

Keeping with Uinta’s Crooked Line tradition of supporting local art talent, the Cahoots’ label, which depicts two perched owls toasting, was produced by Andy Chase, a local Salt Lake City artist. This is the first time Uinta has collaborated with Chase for a Crooked Line label.

Beer traveling is a new type of pilgrimage we make as adults, but the kid in us would love to go dinosaur hunting. Sure, time travel would be perfect, but failing that, visits to exciting paleontological sites and museums can be as exhilarating to the entire family as exploring a new brewery is to Mom and Dad. When it comes time to plan road trips this summer with the family, there are fortunately some locales that host both great beer culture and kid-friendly destinations where dinosaurs come to life.

This idea was inspired by friends known as the Travel Junkies who visited the George S. Eccles Dinosaur Park in Ogden, UT, and posted pictures of their daughter being mauled by a Triceratops (replica) and then actually poring over freshly unearthed dinosaur fossils of a Typothorax (think monster armadillo). The look on her face mirrored that of my own as I pour back the remains of a newly discovered dynamite sour.

Here are three spots where ancient dinosaurs and contemporary beers spring to life, starting with Ogden and nearby SLC.

Salt Lake City, UT

The Mountain West is a hotbed of beer culture, and Mike Riedel, who blogs at UtahBeer.blogspot.com, offers up some of the fiercest specimens to devour during your visit to this northwest quadrant of the Four Corner states. Starting with downtown SLC’s six breweries and brewpubs, Riedel begins his tour at Desert Edge Brewery (273 Trolley Square). In the midst of this Mormon domain, who says LDS has to stand for Latter-day Saints? At this spacious brewpub in Trolley Square, it stands for Latter Day Stout, a rich yet dry Irish stout, meaning it fits into Utah’s 3.2 law (since 3.2 percent alcohol by weight equals 4 percent alcohol by volume). Anything stronger has to be bottled for off-premise consumption.

Riffing off the bedrock church of the region, Wasatch’s Polygamy Porter is the flagship of the state’s first craft brewery, founded in 1989 and named for the mountain range that comprises central Utah’s span of the Rocky Mountains. The beers are brewed and bottled under its joint venture with Squatters, whose brewpub is four blocks east of Desert Edge (147 W. Broadway).

While you can sample across its range of draft offerings, from Provo Girl Pils to Captain Bastard’s Oatmeal Stout, Riedel is a big fan of its 529 Oud Bruin, a Flanders-style brown ale that can only be procured in corked bottles at the pub. Why is it called 529? That’s how many days it ages with wild yeasts in barrels. Speaking of its barrel-aging program, Mike also recommends trying to track down a bottle of Switch Barrel Aged Ale, a Belgian-style witbier aged in port casks.

Walk out Squatters’ door and practically right into Red Rock Brewery’s (254 S. 200 West). Established in 1994, this casual spot rocks the pub grub (people rave about the beer-battered onion rings). To wash down one of its wood-fired pizzas, Riedel suggests one of its higher-gravity beers it therefore has to package (using half-liter bottles), Bobcat Brown Ale.

Uinta Brewing Co. (1722 Fremont Drive) runs a small brewhouse pub where its 32 beers are available on tap and big beers are sold by the bottle (for off-premise enjoyment). While the brewers  do hops, they’re doing extraordinary things with dark beers such as Baba Black Lager, Labyrinth Black Ale, Dubhe Imperial Black IPA and a new one Riedel mentions: Sea Legs Baltic Porter.

Beer geeks beyond the Beehive State are already stuck on Epic Brewing Co. (825 S. State St.), so it’s no wonder Riedel foams at the mouth thinking of its suds, like the newly released Brainless, a Belgo-IPA. Since the focus is on high-gravity beers and Utah state laws are written the way they are, visit the Tap-less Taproom, where, as mandated by law, if you order a panini or some food, you can sample beers like my personal favorite, Big Bad Baptist, an imperial stout made with cocoa nibs and coffee beans and aged in whiskey barrels.

Each batch of Big Bad Baptist is a little bit different, and the brewers have been known to source their tasty, caffeinated adjuncts from Millcreek Coffee Roasters (657 S. Main St.) run by the Brewster family and located just two blocks away. Riedel says that not only do the Brewsters make some mean java, but they also roast their own cacao and make a chocolate bar “that is 70 percent Ecuadorian Arriba Cacao that’s sprinkled with espresso roasted on premises. Pure heaven! No LDS involved with this stuff!”

Fitting for the state’s nickname, The Beerhive (128 S. Main St.) is a must, according to Riedel. Beer nerds come here to geek out, though the ambience is still laid-back. The beer menu is around 200-strong, mostly American craft brands, and you can also buy bottles to go. And when it comes time to sop it all up, head to Bruges Waffles and Frites (336 W. Broadway). Both the Liege waffles and the frites are available with an array of condiments, such as Belgian chocolate sauce for the waffles and assorted savory dipping mayos for the better-than-fries. Go the gut-bomb route and order the Waffle Monster topped with vanilla bean ice cream and fresh strawberries or the protein fix of a Machine Gun sandwich made with merguez sausages and, yes, frites.

Of course, while you’re in the city named for the Great Salt Lake, burn off your beers and other treats on Antelope Island, the largest within the lake. There are 45 miles of hiking and biking trails, and you’re sure to catch a glimpse of the island’s 500 buffaloes.