Avery Brewing Company Celebrates 25 Years

Founder Adam Avery weighs in on the brewery’s journey so far while looking forward to a big anniversary party on August 4.

Adam Avery turns 52 this year, and his brewery, Avery Brewing Company, turns 25 next month—which means that the charismatic owner has led the iconic Boulder brewery for nearly half of his life.

Avery’s beer story began like so many others: In the midst of a quarter-life career crisis, the self-proclaimed “home brewer gone amuck” found new direction in his passion for beer, forgoing plans to attend law school and opting to draft up a business plan for a brewery instead. The plan made its way to Avery’s father, Larry, a then-recent retiree in search of investment opportunities, and a brewery was born. The duo opened Avery Brewing Company in the back alley of a small East Boulder business park in September 1993.

In the early days, Avery, a relatively inexperienced brewer, played it safe, releasing traditional beer styles into the local market such as the rich, roasty Ellie’s Brown Ale and a straightforward IPA. But in 2003, Andy Parker (Avery’s current “Chief Barrel Herder”) joined the team, bringing an excitement for high-gravity brewing (beer purposefully brewed to have a higher ABV percentage) and barrel aging. Together, Parker and Avery began experimenting. The result was recipes like Hog Heaven, a popular Imperial Red IPA with a 9.2-percent ABV, and eventually, a series of “gold foil” specialty beers that helped give Avery a niche in the quickly growing craft beer market. Soon, the quiet Boulder alley was transformed into a major destination for beer aficionados.

By the early 2010s, Avery Brewing had expanded to the point of hitting a wall—quite literally. Having reached the spatial limits within the alley, Avery began drafting plans for his “dream brewery,” a world-class brew house with a focus on efficiency and experimentation. Just over a year after breaking ground, on a snowy February day in 2015, Avery opened the doors to that dream, which ended up being a brewery, taproom, and restaurant. Inside the 67,000-square-foot facility sat a new custom-built German-engineered 85-barrel brew house capable of producing up to 150,000 barrels per year, a huge step up from the 50,000-some barrels the brewery produced in 2014.

With this high-tech brewing equipment, Avery was making some of the best beers of his career. His production levels increased from 52,805 barrels in 2015 to 62,097 barrels in 2016. From the outside, it looked as though business couldn’t get any better. Internally, Avery Brewing was battling demons.

The shiny new build had cost $27 million dollars. And although Avery had led the company for more than twenty years by that point, he found himself struggling to effectively move the business forward. He began to entertain partnership offers from outside investors. Previously, Avery had kept the door shut when “Big Beer” (the Anheuser-Busch InBevs and SABMillers of the world) came knocking. But when family-run Spanish brewing company Mahou-San Miguel came courting, Avery felt confident he had found a partner that could infuse financial support into his company and also help Avery become a better business owner.

In late 2017, the 70-30 partnership was announced; the craft beer community went into a full tailspin. Already scarred from the loss of breweries like Breckenridge Brewery and Wicked Weed to Big Beer, craft consumers were upset. Having sold 30 percent of his business, Avery was no longer considered an independent craft brewer in the eyes of the Brewers Association, a top resource for American breweries. (According to the Boulder-based organization, an American craft brewery must be independent and operate with at least 75 percent majority ownership in the business.)

Avery hasn’t paid much mind to all of the noise surrounding the deal. “It was the right thing to do at the right time,” he says. “We have Big Beer influence and knowledge without the baggage. I know who we are.” And as the dust continues to settle, Avery is already seeing the benefits of teaming up with Mahou-San Miguel, including receiving support and guidance on business decisions and assistance implementing necessary brewing practices to keep Avery’s beer at its best. “The more I’m in business, the less I know,” Avery says. “It’s a learning experience every single day.”

To celebrate the past 25 years, Avery is throwing an anniversary party on August 4. “This year’s party is a tribute to the beers that got us to 25 years, and to the beers that will write our future,” says Avery. The event will feature samples of more than 90 Avery brews, including vertical tastings of the Demons of Ale Series, 25 Barrel-Aged Series beers, and a first taste of a new offering, Raspberry Truffale, which will make its debut at the party. Tickets include unlimited two-ounce pours, live music from the Hop Pickers, Casino Effect, and Legitimate Front, and plenty of fun for the kids.

If you go: The Avery anniversary party takes place on August 4 from noon to 5 p.m. Tickets are $40 per person and can be purchased here.

Avery Brewing Company, 4910 Nautilus Ct. N, Boulder, 303-440-4234

Sips: Ska Brewing and Peach Street Distillers’ Modus Hoperandi Bier Schnapps

The unique, beer-derived spirit is now available throughout the state of Colorado.

It’s not beer, but technically, it’s not whiskey, either—Ska Brewing and Peach Street Distillers’ Modus Hoperandi Bier Schnapps sits in a class of its own. The distilled concoction begins its life as Ska’s deliciously bitter Modus Hoperandi IPA. It then takes a road trip from the brewery’s Durango headquarters to the small town of Palisade, where Peach Street Distillers president Bill Graham and his team run it through the still before aging it in the distillery’s bourbon oak barrels for eight months.

While the concept of schnapps in the U.S. is often associated with an overly sweet—often peppermint-flavored—drink, the Modus Hoperandi Bier Schnapps boasts a malty, floral aroma that’s rounded out with subtle caramel, vanilla, and oaky flavors from the oak barrel.

“Bier Schnapps crafted in the German tradition is simply beer that has been distilled to varying degrees of alcohol content,” Graham says. “In Germany, you say schnapps, and it means a lot of different alcohols.” At 92 proof, “it’s basically whiskey,” Graham says, noting that the use of distiller’s yeast in the brewing process gives the spirit more heat. “There’s some bite there,” he says.

The collaboration experimentation isn’t the first time the two companies have teamed up. Graham and Dave Thibodeau co-founded both Ska and Peach Street; Graham now oversees Peach Street, while Thibodeau heads up all operations at Ska Brewing.

The Modus Hoperandi Bier Schnapps is available in a limited run of 750 ml bottles in select retail stores throughout the state of the Colorado. Denverites looking to pick up a bottle of this delightful spirit can head to Argonaut Liquor or Davidsons Liquors. But don’t worry too much if you’re unable to snag a bottle from one of the 66 cases distributed throughout the state—Ska and Peach Street are already planning another Modus Hoperandi Bier Schnapps bottle release in early 2019.

Ska Brewing Co., 225 Girard St, Durango, 970-247-5792
Peach Street Distillers, 144 South Kluge Avene, 970-464-1128

Opening Alert: Odell Brewing Company’s RiNo Brewhouse and Taproom

The Fort Collins-based brewer opens its first-ever Denver outpost today.

Today, for the first time since Odell Brewing Company’s inception in 1989, Denverites no longer have to trek to the original Fort Collins location to grab a brew at the source. Odell officially opens the doors at noon to its 10-barrel brewhouse and two-story taproom in Denver’s artsy (and sudsy) RiNo neighborhood. Housed in a completely renovated 1917 brick building, which once served, among other things, as a recording studio and residential space, the new location is an ode to beer experimentation, art, and community.

“We’re in a booming part of town that really celebrates art and independent businesses, both of which are really important to us,” explained Alex Kayne, Odell’s director of marketing. “We recognized that Denver has a huge beer culture, and RiNo is a real epicenter of that. So we knew we wanted to be in this neighborhood.”

At the helm of the RiNo Brewhouse is Brent Cordle, a longtime Odell employee who most recently headed up the pilot system (a small brewing system dedicated to research and experimentation) and barrel-aging programs in Fort Collins. And for the past few weeks, Cordle and his small team have been concocting new beers like the Lil RiNo Session IPA—a flavorful, hopped-up beer that’s light on the ABV, along with a handful experimental styles, like a perfectly pink and slightly tart Guava Gose made with freshly puréed guava fruit. The Denver location will feature 16 different taps, with eight of those dedicated to beers brewed onsite. Kayne expects that some of the popular experimental beers could end up in cans or bottles some day: “We know that if we nail a beer here, that it has a lot of potential. I could see beer from here graduating to package or to release, but this is a no-holds-barred R&D brewery,” he said.

While considerably smaller than Odell’s Fort Collins location, the RiNo watering hole has the capacity for 200 beer enthusiasts between the upstairs and downstairs bars, the rooftop deck, and the street-level outdoor patio; two fire pits and a colorful, hop-inspired mural by San Fransisco artist Mona Caron (also responsible for Odell’s label art) anchor the patio space. And although Odell doesn’t have any plans to serve food at the new taproom, outside eats are encouraged—especially burgers and fries from Shake Shack, which is conveniently located right next door.

If you go: Odell RiNo will be open from noon to 10 p.m., Monday through Wednesday; noon to midnight, Thursday through Sunday.

2945 Larimer Street, 720-795-7862

Great Divide Brewing Company Launches Community Recycling Program

The Denver brewery received a $16,000 grant to start a much-needed neighborhood recycling service.

Denver’s Great Divide Brewing Company has always strived to be environmentally conscious; its smart green building and  storm water protection program are perfect examples. But now the 24-year-old brewery is undertaking its most ambitious effort yet: The start of a community recycling program in the RiNo district, funded by a $16,000 grant administered by the Colorado Department of Public Health and Environment (CDPHE).

In February, the brewery was awarded grant funding through the CDPHE’s competitive Recycling Resources Economic Opportunity (RREO) grant program. Great Divide’s lead sustainability coordinator and quality assurance manager, Erin Cox, decided to focus the funds toward diverting the brewery’s recyclable waste, which was, unfortunately, ending up in landfills.

“We estimate that we use 2,000 pounds of polypropylene grain bags a month, and all of this was going to the dump,” Cox says. “We realized if we were struggling with recycling these items, then surely our neighboring breweries were also having the same issue.” Grain and specialty malt bags made of recyclable polypropylene plastic are common in U.S. breweries. But recycling centers typically won’t accept polypropylene bags unless they’re baled and compacted—not an easy task for most small breweries. The folks are Great Divide are hoping to make the process easier.

Members of the Great Divide team pose with their newly acquired grant. Photo courtesy of Great Divide Brewing Company

During the grant application process, Cox and her “green team” of environmentally-conscious Great Divide employees reached out to fellow breweries in the RiNo area, asking them to pledge support and commit to utilizing the recycling program, should the grant funding be awarded.

Seven breweries signed on, giving Great Divide’s grant application a boost—and it worked. Funding secured, the brewery was able to purchase and install two balers and a pallet scale. The balers will allow the brewery to collect and compact the polypropylene grain bags to send off to recycling facilities, while the pallet scale will help track the success of the program. The awarded grant also enabled Great Divide to register as an official recycler in the state.

While Great Divide anticipates offering its recycling resources to small businesses throughout RiNo beginning in the fall, the pilot program is only open to Bierstadt Lagerhaus and Black Shirt Brewing Co. The three breweries will work to implement the most efficient and environmentally-friendly practices for the program moving forward.

“At the end of the day, this grant serves as a way to ensure that we’re impacting the environment as little as possible,” Cox says. “With these new resources, we are now able to not only bale our own waste streams, but we can handle our neighbors’ recyclable byproducts as well.”

In addition to the brewery’s innovative recycling program and green operations, Great Divide encourages employees to live as sustainability as possible by offering eco passes; eliminating disposable plates, cutlery, and coffee cups at all Great Divide locations; and providing educational opportunities for best sustainable practices at work and at home. We’ll raise a pint to that.

1812 35th St., 303-296-9460

Coming Soon: Cerveceria Colorado

A new brewery from the folks behind Denver Beer Co. will highlight Mexican-style beers and promote inclusivity.

The founders of the popular Denver Beer Company announced plans last month to open Cerveceria Colorado, a craft brewery that will celebrate the culture and flavors of Mexico. Inspired by head brewer Jason Buehler’s travels through Mexico, the concept will open this spring in the space previously used as the Denver Beer Co. Barrel Room event space at the brewery’s Platte Street location.

As Buehler says, the Mexico-based brewers he’s crossed paths with during his travels “create excellent craft beer using fresh, local ingredients.” Buehler says he’s also learned a lot about the different flavor profiles and unique characteristics of traditional Mexican spices and plants, and he plans to use ingredients such as cinnamon, chiles, nopales, chocolate, mole, lime, and agave in Ceveceria Colorado’s brews. “There are so many unique flavors in Mexican cuisine that have been so fun to play with in beer,” says co-founder Patrick Crawford.

Cerveceria Colorado will open with an amber lager flavored with lime, a churro stout, a beer made with habañero chiles, and a Hop Chocolate brewed with mole. Buehler and his team are also in the process of sourcing tequila barrels for wood-aging endeavors.

While Cerveceria Colorado will share the same building as Denver Beer Co. and utilize the same brewery, co-founders Crawford and Charlie Berger say the space and the brand will have a very different look. The new brewery’s taproom will seat 60 and feature a spacious outdoor patio. The duo also hopes to package their new brews in cans in an effort to make it available to a wider market. But at the end of the day, Crawford, Berger and Buehler all hope Cerveceria Colorado will serve as more than just a successful business venture and a beloved brewery.

“We just want to make sure that Cerveceria Colorado is really an inclusive place and that craft beer is available to everybody,” Berger says. “We sincerely believe that brewing and enjoying beer is a uniting experience and we hope Cerveceria Colorado’s beers spark thoughtful discussion and inspires exploration. Craft beer is a wonderful way to find common ground and to expand horizons.”

Keep an eye out for a grand opening/Cinco De Mayo celebration at Cerveceria Colorado in the beginning of May.

1635 Platte St.

Opening Alert: Oskar Blues Grill & Brew

The new Oskar Blues Grill & Brew—including a subterranean music venue—is located in the heart of downtown Denver.

It’s been a busy year for Oskar Blues Fooderies, the multi-concept restaurant group spawned from Oskar Blues Brewery’s original Grill & Brew in the small town of Lyons. Dale Katechis created that first location in 1997 as an eclectic homage to craft brews, Southern food, and live music. It’s since exploded into a Colorado restaurant empire including four Oskar Blues Grill & Brew locations, two Chuburgerfast-casual eateries, the Cyclhops Bike Cantina in Longmont, and a Hotbox Roasterscraft coffee and doughnuts concept in RiNo.

Photo courtesy of Bobbie Turner Photography

On January 12, the restaurant group will celebrate a weekend-long grand opening of its newest Oskar Blues Grill & Brew and the Black Buzzard music venue, found at 1624 Market Street, a 130-year-old building in the heart of downtown Denver. The two-story space—formerly home to Brendan’s Pub and Croc’s Mexican Grill—features a spacious bar and sprawling dining room on the ground floor and an intimate music venue on the lower level. Continuing the tradition of Grill & Brew’s fun, funky decor, the restaurant’s main dining area is an ode to rock legends of the past. Check out the mesmerizing art installation on the ceiling constructed from 6,550 drumsticks.

On the menu, diners will find the sorts of Southern-dishes-with-a-twist that Oskar Blues Fooderies are known for, executed by chef/culinary director/partner Jason Rogers. Wood-grilled oysters with garlic butter and parmesan; a seafood jambalaya named for Tom Waits; and Royal Red Gulf Coast shrimp in a white wine bath are all on deck. Save room for the banana and vanilla bean pudding, made with Nilla wafers, bruléed bananas, and a caramel sauce made with Oskar Blues Brewery’s Mama’s Little Yella Pilsner. Of course, there will also be plenty of craft brews to choose from—the bar features 48 rotating taps with Oskar Blues’ iconic brews as well as beloved and hard-to-come by craft beer from across the country.

The Black Buzzard music venue. Photo courtesy of Bobbie Turner Photography

Downstairs in the Black Buzzard, music-goers can dine from a shortened menu and drink from a selection of the 48 taps. The venue will be open for dinner every night and offer specials during concerts. With an occupancy of roughly 300, it’s an intimate room to catch concerts by both local and nationally-touring artists.

Grand opening celebrations kick off on Friday, January 12 with a performance by A Shadow of Jaguar ($10 cover), followed by People’s Blues of Richmond with special guests Interstate Stash Express ($12 cover) on Saturday, January 13. Doors open at 8 p.m. Oskar Blues Grill & Brew will open for regular lunch and dinner service starting at 11 a.m. on Saturday, January 13.

1624 Market Street, Denver, 720-502-3535

Asheville’s Thirsty Monk Brewery & Pub Is Coming To Denver

The Belgian-inspired beer bar and brewery will open in City Park West early next year.

If you’re a craft beer fan and have had the pleasure of visiting the small, laid-back city of Asheville, North Carolina, chances are you’re familiar with nine-year-old Thirsty Monk Brewery & Pub. The chain of brew bars is celebrated for its Belgian-inspired twists on modern beer styles (like the hoppy yet ester-y conundrum that is the Screaming Monk Belgian IPA)—and for the first time, it’s expanding outside of its home state into Denver. (It’s also planning a location in Portland, Oregon.)

“I’ve always liked the synergy and how many resources for breweries there are in Denver,” says Thirsty Monk owner and CEO Barry Bialik. In October, Bialik purchased the space formerly occupied by Deep Draft Brewing Company on East 17th Street in City Park West, where he’ll open his new outpost in mid-January.

When Thirsty Monk’s Denver location officially opens for business, craft beer drinkers will be able to sip signature house-made Monk ales, along with new barrel-aged and sour-style beers created by head brewer, Brian Grace. Grace recently joined the Thirsty Monk team after successful stints at Moylan’s Brewing Company in California, Jolly Pumpkin Artisan Ales (of Michigan), and most recently, Denver’s own Crooked Stave Artisan Beer Project.

The location will offer food in beer-paired “snack packs”—small packaged fare and plates that Bialik hopes to team with neighboring restaurants to produce. Thirsty Monk Denver will also roll out educational classes and special tastings, and Bialik plans to incorporate a strong emphasis on local ingredients. “Asheville is a super local market, and the markets that we are looking to expand into are the ones that also have that super local vibe,” Bialik says. “One of the things that we’re looking at doing when we come to Denver is brewing our beer with local chocolates, local grains, and anything else local that we can get our hands on.”

Bialik and his team already have beer in the tanks at their new location. Stay tuned to Thirsty Monk’s website for updates and more information on opening details.

1604 E. 17th St.