[vc_row][vc_column width=”1/3″][vc_column_text][/vc_column_text][/vc_column][vc_column width=”1/3″][vc_column_text][/vc_column_text][/vc_column][vc_column width=”1/3″][vc_column_text][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]We brew on-site with a 10 barrel gas-fired single-infusion mash brew house and a 1/2 barrel flame heated vorlauf pilot system. We do our best to keep six large batches on tap and up to 6 small batches. Small batches are released Monday/Tuesday/Wednesday of each week, and usually go quickly. Rather than jumping right in with a single “house yeast”, we’re experimenting with various yeasts on the same recipes, multiple yeasts on the same recipe, multiple beer styles with multiple yeasts, and including brews with Bretts, Lactos, Pedios. (In other words….what the rest of the community is doing…) We’ve begun the time investment of a handful of 55 gallon-ish oak barrels and an aging program. We’re doing some single hop series where we use one hop for both bittering and aroma, to appeal to our (and hopefully your) inner geek. We’ll be doing some single aroma hop series, where we pick a neutral hop for bittering/balance across the series and then experiment with variations on single aroma/flavor hop additions. That makes things a bit more work, but, we’re a small brewery with a bit of passion and we can afford to make the effort. We’ll never likely walk on mash, but, when a brew is popular, we’ll be keeping it on tap or rotating it in more often. For now it’s about focusing on good results, discovering enjoyable flavor profiles, being able to repeat successes, time and energy elevating janitorial skills to fine-art, better yeast ranching, wringing out equipment, taking copious notes, reflecting on results, listening to customers, and having fun with the adventure. Cheers![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_text_separator title=”Brew Crew”][vc_column_text]
Our head brewer, Bard Nielsen, brings five years of commercial brewing experience, preceded by a dozen years of home brewing to El Rancho. Bard grew up just down the hill in Golden, CO, graduated from CU Boulder, and currently lives in Denver with his family, 3 dogs, 2 chickens, and seasonal hop bines. Bard’s local roots and passion for brewing run deep. He prefers to not stick to any particular style but rather to craft beers that push traditional limits through unique combinations of ingredients and techniques.
[/vc_column_text][vc_column_text]Brewer, Tamir Danon, having grown up in and extended Northern European family, has been a beer fan from an early age. Curious by nature, he was always drawn to the components, ingredients, and processes in beer that affect flavor. By the time he started brewing, 5 years ago, he had sampled thousands of different beers from around the world, from renowned classics to far lesser known, and rarer brews. A yeast microbiologist by training, Tamir loves the diverse influences different yeasts can have on a brew, and he aims to create beers in which all ingredients- yeast, hops, and malt (and water!) work together to create layers of flavor. Tamir also loves to talk beer and yeast (like, a lot), so don’t hesitate to converse if you catch him around the brewery.[/vc_column_text][/vc_column][/vc_row]