New Colorado Breweries

Just drove by Colfax & Lowell and looks like there's a new brewery about to open up, called Seedstock. (had to google it)

http://www.westword.com/restaurants...-your-table-when-it-opens-this-summer-6592643
http://www.businessden.com/2015/03/04/rustic-brewery-takes-root-west-colfax/

(not sure how I missed it on Shike's column)

 

Came in here to post my review of Declaration and looking back to see if anyone else had been... I pretty much had this same exact experience.

I thought the space was A+ (although wish it was a tad closer to the neighborhoods). Scotch Ale was probably my favorite, followed by their Stout and Kolsch (from what I can tell they used all German ingredients and quite possibly a lager yeast that just hadn't had time to cold-condition -- so unless you only define it if it came from Koln, it's an american Kolsch, I'd only classify it as a blonde ale if they used American ingredients & ale yeast.)

The table beer was terrible, but they also served my first glass with a good dose of sanitizer, so that immediately threw me off as all I could smell was burnt plastic / chemicals. Second glass of it didn't have the aroma, but the taste just wasn't there for me.

 

I'm better that once Paul returns, the QC will skyrocket

 

I didn't realize he was missing.

 

*betting* is what that should have read. Stupid sober typing...

Paul has some health issues right now, but hopefully he can take care of it soon.

 

Wish him the best!

 

Yup, wishing Paul all the best and I'm certain once he's involved that everything will improve 100%. Their digs are already better than 90% of other spots.
As for Koelsch, I think the main requirement is the lagering process. If they were to lager the esters out - I'd happily declare it legit. IMO any top fermenting normal-strength blonde beer that doesn't do that is a blonde, golden, cream, etc.
Those names aren't very sexy but I'd rather see those names instead of the beer style equivalent of "California Champagne."

 

If your like me and went to the ratio grand opening but haven't hardly Been back since, do your self a favor and go try dear you, the citra saison again. Had some on Tuesday and its tasting much fresher than at the grand opening. Super tasty

 

I thought 2014 was the great Colorado brewery boom but I guess it just doesn't stop:

http://www.coloradobrewerylist.com/brewery_visitors/future-opening/

TLDR: 83 new breweries in Colorado that are currently in the "in planning" stage or under construction.

Even Estes Park is getting 2 new breweries... maybe

 

Some of those have been in planning for years, so they might not ever come to fruition. A couple others (namely Black Fox) are working at other places, so we can drink some of their stuff right now.
Launch Pad is within walking distance of my place. Hopefully they don't suck.

 

Hopefully. But based on their logo I'm not holding out hope haha

 

Me either. Whenever I read the story of "homebrewers that wanted to go pro" I tend to get scared. For every Wit's End there are 2-3 BoB's. Still, I'll keep an open mind. CODA turned out fine. These guys will be competing with 2 different Dry Dock locations. If they aren't up to par, they'll learn pretty quickly.

 

I had a feeling that might be the case. The number seemed astronomical given that so many opened last year.

I guess when you hone it down to just "under construction" it's still a pretty bangin' list at 30 breweries. All of which, except 1, is in the front range.

http://www.coloradobrewerylist.com/brewery_visitors/under-construction/

Never even heard of Deep Draft. That stretch of 17th St. is quietly becoming a small but mighty beer haven with Vine Street Pub, Denver Bicycle Cafe and B-Side all within a stone's throw.

Also, I had completely forgotten about Spangalang Brewery (former Great Divide head brewer). Judging from their facebook posts they're getting close to being close-ish.

Speaking of homebrewers deciding to go pro. Bierstadt Lagerhaus? Who are they?

 

Even though I'm a notorious skeptic, the sheer number of breweries opening mean that there will be some big winners. Former homebrewers (and long-time pros) included.

Here's a question K-diz and I thought of last week: What ever happened to the people involved with Del Norte? Anyone know if the owners or brewers ended up anywhere else?

 

I was going to say, everyone started somewhere and chances are every brewer started out as a homebrewer, it's just some seeked out formal education and others learn as they go, some just seem to learn quicker than others (or have a drive to get better)

But I think what Chris is getting at is that just because you can brew good homebrew, it doesn't always equate to good brew at the commercial level, there's a lot of variables in that jump.

Also in Black Sky's instance, just because you've worked at a brewery doesn't mean you'll be a good brewer on your own either...

 

Speaking of homebrewers deciding to go pro. Bierstadt Lagerhaus? Who are they? [/QUOTE]

Can't tell if you're joking or serious...but heavy hitters there Chris Rippe, Bill Eye and Ashleigh Carter...

 

Bill Eye is the brewmaster at Bierstadt. 12 medals at GABF since 2007, won 2009 Small Brewing Company and Brewer of the year while at Dry Dock, opened up Prost Brewing...

 

Cory King of Perennial/Side Project and Garrett Crowell (head brewer @ Jester King) are prime examples of this. Self taught homebrewers who had zero commercial brewing experience and are some of the most creative/learned brewing minds in the biz.

Bah, it was my ill attempt at a joke I went to that Bierstadt open house a couple months ago and tried a preview of the Helles. Let's just say they are THE anticipated brewery of this year.

 

Evidently, I need to brush up on my smiley face emoticon deduction.

 

There are plenty of 4-star homebrewers that have gone pro and I've most definitely had some homebrews that most professional brewers would fawn over. An IPA from someone on this very page being one.
Ditto with pros that haven't panned out. Jagged Mountain being a prime example.
I think a lot of it seems to come to attention to detail and the assumption that scaling up recipes is as simple as quick math and bigger containers.

Bierstadt is definitely the place I'm most excited for. I'm a bit curious about the reinvented Tivoli as well. No clue about the if/when of him opening his own place, but I'm a Black Fox fan for life, too.