Primitive Beer?

They are solid. Brandon is doing cool stuff. Excited to see what he does with 4 Noses now.

 

I went up the last weekend of July and all six of the beers available at that time were very good, with a few standing out as something I'd love to drink on the regular (a dry-hopped peach and a plum to be specific). It's a cool little place and Brandon and Lisa were both super friendly/talkative/informative. I'd say if it's a beer style you enjoy (or are simply curious about) it is absolutely worth a visit.

 

I did make it up there for one of their first couple weekend openings. Its a nice spot and the owners are great, but I was not very impressed with the beer. The folks I went with were turned off by the room-temp, uncarbed beer. I was mostly turned off by the flavor to be honest. Overly bitter oak/funk flavor that was not compensated for by the peach. I'm definitely going to follow them as they do their lambic blends going forward. But as of now, I'm out on their beers .

 

Sounds like you set your friends up for failure or they're just dumb because it's pretty fucking clear straight up what Primitive is making/serving. That's like taking a trip to Casey and complaining about the lack of stouts... As for being turned off by the flavor, everyone has different palates but what you're describing as off-putting is exactly what most folks are looking for in that style.

I'll simply reiterate my previous statement: if it's a beer style you enjoy (or are simply curious about) it is absolutely worth a visit.

 

That apparently is not true.

Sounds like if you one curious about it but end up being turned off by it, it's possible that they are just dumb and we are setting them up for failure by suggesting they check it out.

 

Alright bro. I'll be sure to check to see if you've registered an opinion before I dare to speak my mind next time. I'm well aware of what "that style" is like. I went there on one of the opening weekends for a reason. I dig the stuff that comes out of Cellar West, Black Project, spontaneous stuff at TRVE, Casey (Oak Theory, one my favorite CO brews), and I love the lambics at Beachwood and stuff from Jester King. Also I've been lucky enough to try belgian lambics. The beers that I had at Primitive were a rung or two below the breweries mentioned in that first list, and several rungs under the belgian lambics I've had. The funk brought an unpleasantness that I rarely if ever experienced with those other beers. I am sorry that my view offended you, I was simply trying to give OP a truthful opinion.

My friends meanwhile were excited by a place that does oak-aged spontaneous beer. Then they were turned off by it being still and lukewarm on a hot day. Ridiculous, right?

 

Don't really give a shit what you do, bro. My analogy for your friends definitely still applies though since they knew the beer would be still and unchilled, so that's on them. Also don't give a shit about your opinion, bro, and not trying to convince you of mine, just saying that it's worth a trip to find out if it's your thing or not. You went in knowing what to expect and left disappointed; I'm not saying you're wrong, only that I disagree with your assessment, but at the end of the day, aren't you still glad you went?

So, for the third and final time for those who lack reading comprehension skills, if it's a beer style you enjoy (or are simply curious about) it is absolutely worth a visit. Results may vary, but go find out for yourself; don't take my word on anything, but also don't listen to the ******s who complain their ice cream is cold in the winter.

 

Get a room guys

 

So I have one of those SodaStream things at home. I think experiments may follow....

 

Just buy a keg and force carb it at home!

 

I'm sure these posts are at least somewhat tongue-in-cheek, but do people really have that strong of an aversion to still beer? I prefer lower-than standard carb levels on just about every style across the board so maybe I am a weirdo, but I have no problem with still beers across a lot of styles. I'll pass on a flat IPA or Pils obviously, but lambic/barleywine/stout no issues.

 

Never been there, but the beer names are not exactly my favorite. Unbroken Boulevard of Green Lights? WTF?

 

I'm not putting my tongue in anyone's cheek...
Seriously tho, I'm just joking.

 

R.I.P.

 

Why this post? Pretty sure they are rocking and rolling....

 

I was teasing because one dude and his bois didn’t like it.. sorry for partying, pham
Internet sarcasm sometimes doesn’t work lol

 

Hey everyone, my name is Brandon, I’m one of the owners of Primitive Beer (there’s three of us). I generally shy away from contributing to social media, but I figured that even if it hurts it might be worth it... and if not, a great lesson learned for the future!

First off, Primitive Beer is a passion project - my wife (another owner) and myself work full time at other breweries. My point here is that we are doing this for fun and to make people happy - I’m sincerely stoked that anyone enjoys our beer/the esoteric process we adhere to enough to defend what we are working on, but the last thing we want is to create is hostility - our whole purpose is to bring people together, with beer as the excuse!

@clusterfolk, totally understand that what we are presenting is not for everyone, and in fact, may be for a very select audience (I know, antithetical business model). I think it’s worth noting that while we’re absolutely obsessed with every member of the group of breweries you’ve mentioned (Cellar West, Black Project, TRVE, Casey, Beachwood, and Jester King) some of them don’t produce any spontaneous beers (let alone lambic-inspired spontaneous), and none release a product inspired by young lambic, with the exception of Jester King’s Spon Still (and that is arguably the equivalent of Oude Lambic). In fact, the vast majority of Belgian Lambic that proliferates the American market is Gueuze or Gueuze-inspired, which is a more mature/refined blend of Lambic that is highly effervescent and certainly inspires future mature spontaneous beer blended and bottled at Primitive. Point being, I agree with you that many of our early (and future) releases are “rough around the edges”, featuring bitter, tannic, and cider-like qualities, served at cellar temperature and still, but these are actually rather characteristic qualities of the Jonge (young) Lambic you may have experienced in Belgium. I’m excited for the next time you come in (by all means, shoot me an email at [email protected] and let me know), because while we will always aim to serve our young spontaneous beer inspired by Jonge Lambic (this is generally what we have available to-go as bag-in-box), we now have more mature examples on cask (and soon in bottle) that may better suit your tastes. And no worries if not!

As for the names, @FarmerTed, those are for us. Like them or not, they make us laugh!


Thanks everyone!

 

Keep doing you man! Love the ideas and the beers I've tried. Longmont appreciates you too!

 

This is one of the few new places I really care about visiting. Hopefully I can make it up that way in the next couple months. The comparisons to young lambic really interest me. I enjoyed the young beers they served in Belgium and there aren't really many beers like those that are readily available.