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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
Denver International Beer Competition 2015:
Gold for IPA
Silver for Double IPA
Bronze for Hefeweizen
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.
Starting with a traditional German malt bill consisting of 50% Pilsen malt and 50% wheat malt, we then kettle sour the wort, meaning we innoculate it with lactobacillus bacteria after mashing and wort run-off but before racking to the fermenter. We add sea salt and coriander in the boil, and for fruit additions in the fermenter, we used more than double the amount of fruit compared to our other kettle sours, lending a huge, ripe blackberry fruit flavor that is a perfect complement to the dry finish, acidity and subtle salinity of the base beer.
Starting with a traditional German malt bill consisting of 50% Pilsen malt and 50% wheat malt, we then kettle sour the wort, meaning we innoculate it with lactobacillus bacteria after mashing and wort run-off but before racking to the fermenter. For Double Passion Fruit Gose, we used more than double the amount of fruit compared to our other kettle sours, lending a huge ripe, almost funky passion fruit flavor that is a perfect compliment to the dry finish, acidity and subtle salinity of the base beer.
Starting with a traditional German malt bill consisting of 50% Pilsen malt and 50% wheat malt, we then kettle sour the wort, meaning we innoculate it with lactobacillus bacteria after mashing and wort run-off but before racking to the fermenter. For Tropical Berliner, we used an obscene amount of papaya, guava, mango, and pineapple puree, lending a huge, ripe juicy tropical fruit character that is a perfect compliment to the dry finish and acidity of the base beer.
Puesta del Sol, which translates to “sunset” in Spanish, is our own spin on the Vienna lager style with nods to both its Austrian and Mexican roots. We use an equal amount of Vienna and Pilsner malts for the base along with several types of Munich malts to create a soft, delicate malt sweetness. Hallertau hops add just enough bitterness to balance the malt character and work with the lager yeast to produce a clean and complex beer with a crisp, dry finish. Puesta del Sol is a flavorful amber lager that invokes the tranquil experience of a sunset, whether overlooking palaces in Vienna, beaches in Mexico, or peaks in Colorado.
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.
Fruity Bits is a rotating IPA series inspired by Juicy Bits and brewed with real fruit and other unique ingredients to complement the hop character of the base beer. For Fruity Bits Piña Colada we used Mosaic and Citra hops exclusively for their tropical fruit notes, then added added a ridiculous amount of pineapple and coconut to complement the juicy hop character, along with lactose to enhance the creaminess of the mouthfeel, resulting in a beer that instantly transports you to an island paradise.
The fourth iteration of our rotating hop series of New England-style IPAs, Alpha Bits 4 is brewed exclusively with Ekuanot™ hops (formerly HBC 366 or Equinox) in collaboration with our friends at YCH Hops. To keep with the experimental nature of our Alpha Bits series, we used YCH Powder for the first time, a form of concentrated lupulin powder containing both resin compounds and aromatic oils derived directly from whole hop flowers, resulting in a powder with minimal oxygen exposure, strong aromatic properties, and reduced vegetal flavor. For Alpha Bits 4, we used 1 lb/bbl of Ekuanot powder and more than 4 lbs/bbl of Ekuanot pellet hops, all of which are added exclusively to the whirlpool or dry hop.
The Alpha Bits series, inspired by our flagship New England-style IPA Juicy Bits, serves as both our playground and proving ground, where we can test different brewing techniques and trial new and experimental hop varietals, all with the goal of pushing our hop boundaries even further with each iteration.
Alpha Bits 5 is a New England-style Double IPA brewed with over 6.5 lbs of Citra, Mosaic, and Amarillo hops per barrel to produce a dangerously drinkable beer bursting with tropical fruit and citrus character.
For our 2nd Anniversary, we knew we wanted to do something special. So we got our hands on some Galaxy hops and incorporated them into Juicy Bits, our popular New England-style IPA featuring a huge citrus and tropical fruit hop character with a softer, smoother mouthfeel from the adjusted water chemistry, higher protein malts, and lower attenuation. For this special anniversary batch, we dry hopped with more than 3 lbs per bbl of Galaxy hops, in addition to the normal dry hop schedule of Citra, Mosaic, and El Dorado, bringing the total hop rate up to nearly 7 lbs per barrel. It’s one of our most ambitious IPAs to date, which is a fitting way to celebrate the end of an ambitiously successful 2nd year.
Coffee Coconut Stout, as you may have guessed, features loads of toasted coconut and freshly roasted Peruvian coffee from our friends at Zoe’s Cafe here in Downtown Greeley. The sweet, creaminess of the toasted coconut offers a perfect complement to the complex character contributed the Mama Nelly’s coffee, a blend of four different roasts of the same direct-trade Peruvian beans. These delicious, unique flavors are supported by a full-bodied, yet balanced base stout brewed with both lactose and flaked oats for mouthfeel and a variety of chocolate malts, crystal malts, and roasted barley.