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Awards

The Festival of Wood and Barrel Aged Beer (FoBAB) 2017:
Silver for Rum Double Barrel Medianoche

Great American Beer Festival 2017:
Gold for Medianoche

World Beer Cup 2016:
Bronze for Puesta del Sol

Great American Beer Festival 2015:
Silver for Hefeweizen

U.S. Open Beer Championship 2015:
Silver for Hefeweizen

The Beers!

Style: Hefeweizen
IBU: 17
OG: 1.052
FG: 1.010

We start with a traditional German Hefeweizen recipe, using 50% wheat malt and 50% Pilsner malt. Without being too irreverent to the original style, we make some of our own modern twists, the first being a sizeable whirlpool hop addition which lends a very refreshing citrus note that pairs nicely with the delicate sweetness from the wheat and Pilsner malts. We use an American-German hybrid yeast strain, which contributes the characteristic Hefeweizen fruitiness, with notes of banana, but with a restrained spicy phenolic character, keeping the beer approachable while maintaining the complexity of a well-crafted wheat beer.

Style: German Sour Wheat
IBU:
OG: 1.041
FG: 1.011

Style: German Sour Wheat
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Brimming with tart cherries, sweet cherries, and creamy vanilla, Cherry Cobbler Berliner is the perfect pairing for your holiday feast. This pastry-style kettle sour starts similar to our other Berliner Weisse beers, soured with lactobacillus bacteria in the kettle, then fermented clean. We added lactose to enhance the creaminess and boost the body, then we fermented the beer on an absurd amount of both tart pie cherries and sweet black cherries. Finally, we added vanilla beans to contribute even more creaminess and complexity and to bring out more of the “cobbler” character, making this an essential “side dish” for any holiday feast.

Style:Berliner Weisse
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Blueberry Pie Berliner is bursting with so much delicious, rich, and flavorful blueberry pie character that it will give your grandma’s pie a run for its money. Another entry in our #pastrysour series, Blueberry Pie Berliner starts similar to our other Berliner Weisse beers, soured with lactobacillus bacteria in the kettle, then fermented clean. We added lactose in the boil to enhance the creaminess and boost the body, then we fermented the beer on an absurd amount of blueberries. Finally, we added just a hint of graham cracker to bring out more of the pie character. The sweet creaminess of the lactose and blueberries are a perfect complement to the acidity of the base beer, making this the perfect beer to pair with dinner or dessert.

Style: New England IPA
IBU: 45
OG: 1.062
FG: 1.013

Our version of a New England-style IPA featuring a huge citrus and tropical fruit character from the Mosaic, Citra, and El Dorado hops, a softer, fluffier mouthfeel from the lower attenuation, and the characteristic New England hop haze. The end result is a beer reminiscent of citrus juice with extra pulp, thus the name Juicy Bits.

Style: New England IPA
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Opening with huge notes of tangerine, grapefruit and passion fruit, Citra Basic Bits is the second release in our Basic Bits series. For this second iteration, we decided to produce a New England-style IPA brewed with pale malt, flaked oats and 100% 2017 crop year Citra hops. We were extremely excited to be able to participate in hop selection this year, and the lot of Citra we selected was just recently pelletized, so we thought what better way to showcase our amazingly fresh and juicy Citra hops than to feature them in the second entry of our Basic Bits series.

Style: New England IPA
IBU:
OG: 1.061
FG: 1.012

Lemondrop It Like It’s Hot opens with notes of lemon zest, candied lemons, tangerine and grapefruit, and just enough pineapple and mango tropical fruit character to complement. LILIH was designed to showcase one of our favorite hops, Lemondrop, which we used at nearly three times our normal dry hop rate, using more than 5 lbs of Lemondrop hops alone! Citra and Mosaic hops serve to complement the bright lemon citrus character contributed by the Lemondrop hops. Dripping with citrus and tropical fruit, LILIH still strikes a balance between bright, juicy hop character and impressive drinkability thanks to the soft, pillowy mouthfeel and restrained bitterness. Show Less

Style: New England IPA
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Bloody Bits is a special Halloween version of Juicy Bits dripping with ripe raspberries and juicy hops in every bloody sip. We added a scary amount of Citra, Mosaic, El Dorado, Amarillo and Mandarina Bavaria hops (more than 7 lbs per barrel) to complement the ripe, juicy raspberry character contributed by the chilling number of raspberries that were brutally murdered to produce this beer. Chillingly gory and delicious at the same time, Bloody Bits is the perfect balance of both trick and treat!

Style: Double New England IPA
IBU:
OG: 1.076
FG: 1.013

Featuring huge notes of candied apricot, tangerine, mango, and pineapple, Snowllaboration is a New England-style Double IPA brewed with our good friends from Casa Agria in Oxnard, CA. Brewed with over 7 lbs of Citra, Mosaic and Amarillo hops per barrel, the massive hop character is well supported by the soft, creamy mouthfeel contributed by the addition of nearly 20% flaked oats in the grist. Brewed on the first day of snowfall in Greeley, this collaboration was born out of mutual respect and admiration between two breweries that share a passion for creativity and innovation.

Style: Blonde Stout
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White Chocolate Cinnamon Latte Blonde Stout is the third release in our #coffeeshopstout series, featuring recreations of some our favorite coffee shop treats. It is also our first ever Blonde Stout. We started with a rich, creamy base beer brewed with flaked oats, crystal malt, lactose and white chocolate in the boil, but without any roasted or chocolate malts. Then we tasked our friends at Zoe’s Cafe to create a custom roast of Guatemalan coffee to complement the rich caramel and white chocolate flavor of the base beer. We aged the finished beer on 2 lbs of Guatemalan coffee per barrel, then added Vietnamese cinnamon sticks to bring in a bit of latte flair.

Style: Imperial Milk Stout
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Chocolate Pecan Pie Stout is the latest release in our #pastrystout series, featuring recreations of some our favorite desserts. CPPS is an Imperial Milk Stout brewed with lactose, toasted and candied pecans, cacao nibs, baker’s chocolate, and a hint of graham cracker. Decidedly sweet, yet surprisingly drinkable and incredibly complex, CPPS opens with a huge burst of rich, milk and bittersweet chocolate, lending way to caramel and pecan notes, with a pleasant nutty and biscuity finish from the graham cracker. Rich, decadent, creamy, flavorful and the perfect dessert beer to pair with your holiday feasts.

Style: Imperial Milk Stout
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Mochaccino Stout is the first release in our #coffeeshopstout series, featuring recreations of some our favorite coffee shop treats. For this Imperial Milk Stout, we started with a rich and creamy base beer, similar to our #pastrystout series but with some minor adjustments, featuring lots of chocolate and crystal malt, lactose sugar and milk chocolate added to the boil. Then we aged the finished beer on over 2 lbs/bbl of freshly roasted Zoe’s Cafe & Events Mama Nelly’s coffee (featuring four different roasts of the same Peruvian beans), along with Ghanan cacao nibs, which produced a beer reminiscent of caffè mocha.

Style: Imperial Milk Stout
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Chewy and creamy with tons of chocolate malt, huge additions of flaked oats, cinnamon sticks, cacao nibs, cassia bark, and just a touch of vanilla beans, Mexican Achromatic is our homage to Mexican hot cocoa. We boil for more than 6 hours to achieve the unbelievably rich, chewy, thick mouthfeel of the base beer, which is made even more decadent by a generous addition of flaked oats. Finally, we aged the finished beer on Vietnamese and Mexican cinnamon sticks, Ghanan cacao nibs, Indonesian cassia bark, and Madagascar vanilla beans to recreate one of our favorite winter drinks, Mexican hot cocoa.

Style: Imperial Stout
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This special version of Medianoche was aged in a freshly emptied Breckenridge bourbon barrel for 10 months, then racked into another freshly Breckenridge bourbon barrel and aged for an additional 11 months. Before being laid to rest in barrels for nearly two years, the base beer is brewed with copious amounts of chocolate malt, crystal malt and flaked oats, and boiled for over twelve hours to achieve the characteristic thick, chewy mouthfeel, which provides the perfect canvas to showcase the complex oak character imparted by the extended barrel aging. Medianoche, which means “midnight” in Spanish, embodies the hard work, patience, and uncompromising dedication to excellence we value at WeldWerks.