Greetings, New Mexico craft beer lovers. Stoutmeister here with The Week Ahead in Beer. This column covers all the breweries in Bernalillo and Sandoval counties, with Santa Fe’s six breweries, one in Socorro, one in Los Alamos, and one in Moriarty also joining the party.

Stoutmeister puts on his serious face to handle The Week Ahead in Beer.

Stoutmeister puts on his serious face to handle The Week Ahead in Beer.

It may be hard to believe, but the Dark Side Brew Crew turns five years old this month. Yeah, for five whopping years, we have been writing about and drinking a whole lot of craft beer in New Mexico. It is fairly amazing we have kept this thing going, considering the rate of attrition in our own ranks, the fact that we do not get paid for any of this, and just the growing task of trying to keep up with an industry that has gone from about 20 breweries statewide to around 70 in this span. What are we going to do to commemorate turning five? Why, throw a party, of course. All of you, yes, you, gentle readers, are invited to join us at Tractor Wells Park on Saturday at 8 p.m. We have two of our best local metal bands, The Extinction and Jagged Mouth, performing full sets. We will have a beer we created (with help from Tractor head brewer Josh Campbell) on tap, Vulgar Display of Porter (it’s a Baltic). We will even be selling T-shirts made by our good friend Mike Wieclaw, the mad genius behind Metal the Brand. So, come on down, there is no cover. You get to support a local brewery, two local bands, a local artist, and of course, your local beer writers. We promise to put any money made from the shirts to good use (WEBSITE UPGRADE TIME!!!). Oh, and according to a lot of people, the apocalypse is starting Friday. We might as well send out civilization-as-we-know-it with a bang on Saturday! (A strict “no talking about politics” will be in place. Violators will be thrown into the pit.)

We still have yet to receive any new updates from Pi Brewing, which has been closed since a car plowed into their building on New Year’s Day. Word is repairs are underway, but a date of completion/reopening is still TBD. We are also still waiting on word about the future of Albuquerque Brewing, but for now, it remains closed as well.

On the new beer front this week, there are a few new options to check out. Bosque goes big with The Gaffer, a new barleywine that nearly overloaded the brewhouse when it was made. Boxing Bear gets silly with Slap Happy DIPA. Marble unleashes Spruce Moose, a new stout, plus their Equinaut DIPA is on tap at all three locations now. Nexus is feeling the hops as well with Double Bird IPA, plus Hibiscus Imperial Cream returns. Speaking of old favorites, Spanglish is back at Ponderosa. Quarter Celtic brings in the “nemesis” of their Clark IPA, namely Bruce Dark IPA. Starr Brothers only needs one lens to look at the darker side with Foggy Monocle Oatmeal Stout.

Up in Santa Fe, sIPApu IPL returns to Chili Line, joined by Llorona Lager. The delicious Cereza Negra, a cherry coffee stout, is on tap at Second Street after hitting it big at WinterBrew.

Continue reading for all the news that is fit to blog for the week of January 16.

To break down each “capsule,” I listed the brewery (with Web page linked), its phone number and hours of operation. Under “Beers” are the new or seasonal beers on tap for this week.

Albuquerque metro area breweries

Albuquerque Brewing Co. — (505) 797-1842

(Mon–Fri 3-10 p.m., Sat 11 a.m.-10 p.m., Sun noon-8 p.m.)

Beers/News: ABC is closed until at least February 1 for renovations. We will have further updates when they are available.

Ale Republic — (505) 281-2828

(Mon–Thurs 2–10 p.m., Fri–Sun noon–10 p.m.)

Beers: Contact the brewery for an updated list.

Alien Brew Pub — (505) 884-1116

(Mon–Thurs 11 a.m.–midnight, Fri–Sat 11 a.m.–2 a.m., Sunday 10 a.m.–midnight)

Beers: Call the number above for details on any small-batch beers currently available. They change frequently. The rest of the lineup is from the Sierra Blanca/Rio Grande family of beers.

Back Alley Draft House — (505) 766-8590

(Sun–Weds 4 p.m. to 10 p.m., Thurs–Sat 4 p.m. to midnight)

Beers: Contact the brewery for an updated list.

Happy Hour/Discounts: Sundays are Service Nights at Back Alley, with $2 off all beers for service industry workers. Bring your server’s ID and you will be rewarded. All beers are $1 off on Tuesdays.

Bistronomy B2B/Lobo Beast 101 — (505) 262-2222 (B2B), (505) 247-2116 (Lobo)

(B2B: Mon–Tues 4-9 p.m., Weds noon-9 p.m., Thurs–Sat noon-9:30 p.m., Sun noon-9 p.m.; Lobo: daily 4 p.m. to close)

Beers: Contact the brewery for an updated list.

The Blue Grasshopper — (505) 896-8579

(Noon to 11 p.m. most days, call for more info)

Beers: Belgian Pale Ale, Paddy Wagon Red, Dunkelweizen. The Dunkelweizen is the most recent addition.

Live Music: Bands perform from 6 to 9 p.m. every Tuesday through Saturday. Click the link for the schedule.

Boese Brothers Brewery — (505) 382-7060

(Hours: Mon–Thurs 3 p.m.–midnight, Fri 3 p.m.–2 a.m., Sat noon–2 a.m., Sun noon–10 p.m.)

Beers: Patriot Porter, La Onza White Ale, Dr. Strangehop XPA, Duke City Lager, Double Dead Ale, Santa’s Little Helper. Double Dead Ale is also available in bombers. Santa’s Little Helper, the most recent addition, is a raspberry vanilla porter.

Events: Sunday—The Brewhaha, 6:30 p.m.

Happy Hour/Discounts: Boese will have a happy hour from 3 to 7 p.m., Monday through Friday, with $3 pints. You can also get $3 pints all day Tuesday and $6 growler fills all day Wednesday.

Bosque Brewing Company — (505) 750-7596 (main brewery), (505) 508-5967 (Nob Hill Public House), (575) 571-4626 (Las Cruces Taproom)

(Main brewery on San Mateo: Mon–Thurs 11 a.m.–10 p.m., Fri–Sat 11 a.m.-midnight, Sun noon-8 p.m.; Nob Hill: Mon–Weds 11 a.m.-11 p.m., Thurs 11 a.m.-midnight, Fri–Sat 11 a.m.-1 a.m., Sun noon-11 p.m.; Las Cruces: Sun–Thurs noon-11 p.m., Fri–Sat noon-midnight)

UPDATED >>> Beers: Dry Stout, Vienna Amber, The Gaffer (Barleywine), Jet Black Winter (Imperial Stout), Tone It Down Pale Ale, Driftwood Oatmeal Stout (on nitro). The most recent additions include the massive barleywine, The Gaffer (11.5% ABV), and Jet Black Winter (9.5% ABV), a roasty toasty imperial stout.

Happy Hour/Discounts: Bosque has a happy hour running from 3-6 p.m. Monday through Thursday and all day on Sunday. Look for special menu items and get $1 off your favorite pints.

Bow & Arrow Brewing — (505) 247-9800

(Mon-Weds 3–10 p.m., Thurs 3–11 p.m., Fri-Sat noon–midnight, Sun noon–9 p.m.)

Beers: Flint & Grit (British Mild), Sun Dagger (Saison), Crossed Arrows (Scotch Ale), Hoka Hey (IPA), Jemez Field Notes Lager, Storm & Hearth Vanilla Bean Stout, Land of Manana Farmhouse IPA, Bucking Brown-co, Autumn Archer (Marzen). The most recent additions are the Bucking and Archer. Storm & Hearth Vanilla Bean Stout is back and even better than the first time.

Happy Hour/Discounts: Bow & Arrow has happy hour every Monday through Thursday from 3 to 6 p.m. Get $1 off pints. A new late happy hour starts Thursday at 9:30 p.m. and Friday and Saturday at 10 p.m.

Boxing Bear Brewing Company — (505) 897-2327

(Sun-Thurs 11 a.m.-10 p.m., Fri-Sat 11 a.m.-11 p.m.)

Beers: Vantablack Russian Imperial Stout, The Saaz Man Cometh, Slap Happy DIPA, Scotch Rocket, Munich Ale, Iron Lung Smoked Porter, Chocolate Milk Stout (on nitro). A recent addition is the monstrous Vantablack (10.2% ABV, 80 IBU), which is back for a second epic run. Bombers of The Red Glove (7.2% ABV, 105 IBU), a gold medal winner at GABF, are still on sale at the brewery and other fine establishments like Jubilation. Chocolate Milk Stout is also for sale in bombers as well as being on tap.

Happy Hour/Discounts: Every day at lunchtime (11 a.m. to 3 p.m.), for just $10 you can get a pint and a panini of your choice.

Weekly Events: Today (Wednesday)—Geeks Who Drink, 8-10 p.m.

Broken Trail Brewery & Distillery — (505) 221-6281

(Mon-Thu 3-9 p.m., Fri 3-10 p.m., Sat noon-10 p.m., Sun 11 a.m.-8 p.m.)

Beers: Otero ESB, Lone Pine Pilsner, Sancho Saison, Pepe the Mule. OK, fine, Pepe the Mule counts as a beer, even though it is basically a Moscow Mule, but it was made with beer. Look for it soon in package format.

Live Music (main location): TBA

Weekly Events (main location): Today (Wednesday)—Cards Against Humanity hosted by 10 Drink Minimum, 7 p.m.; Sunday—Build-your-own Bloody Mary bar, 11 a.m.-2 p.m.; Tuesday—All hours beers $2 a pint

Canteen Brewhouse — (505) 881-2737 (brewery), (505) 200-2344 (taproom)

(Brewery: Sun–Thurs noon–10 p.m., Fri–Sat noon–midnight; Taproom: Open daily 3–10 p.m.)

UPDATED >>> Beers: Vienna Lager, Operation Black Hops IPA, Panama Joe, Irish Red, Exodus IPA, Social Capital. This version of Social Capital was made with dark cherries and aged on French oak. The Vienna Lager replaced the Munich Helles, so Central Europe is still represented.

Live Music: Thursday—Chris Dracup, 6-9 p.m.; Sunday—Le Chat Lunatique, 3-6 p.m.

Cazuela’s Seafood & Mexican Grill — (505) 994-9364

(Open daily 8 a.m.–10 p.m.)

Beers: Papacabra (Double IPA), Acapulco Gold (Mexican Lager), Chupacabra IPA, Piedra del Fuego Stoned Cream Ale, Beer for My Horses (Oatmeal Stout). These are the regular house beers. Call the number above for an updated seasonal list.

Chama River Brewing Company — (505) 342-1800

(Sun–Thurs 11 a.m.–11 p.m., Fri–Sat 11 a.m.–midnight)

Beers: Krampus (Barleywine), Hopmonic Convergence IPA, Alpha Centaur (Wheat Beer), Natalia Polonch’ (Baltic Porter). The Natalia (9.5% ABV, 33 IBU) was oak aged, which means it might be the finest Baltic ever made. Don’t believe me? GET TO THE CHAMA!!!! Unlike Arnold, you just get to drink an epic beer, not battle an alien trophy hunter to the death.

News: Chama now has a rotating nitro tap. Call to see what is available this week.

Dialogue Brewing — (505) 585-1501

(Open daily noon-midnight)

Beers: Belgian Citrus IPA, Berliner Weisse, Sour Raspberry, Cream Ale, Saison, Robust Porter, The Centennial IPA, Coffee Lager, Lloyd’s Extra Gloves. OK, the last beer, Lloyd’s Extra Gloves, is a reference to the original Dumb and Dumber, but fear not, it is not a joke. It is a sour winter warmer brewed in collaboration with Chama River.

Live Music: Friday—Eryn Bent, 6 p.m.

Weekly Events: Monday—Service Industry Night, 6 p.m.

News: Kitsune Food Truck will be parked out front every day for lunch.

Drafty Kilt Brewing — (505) 881-0234

(Sun–Thu 11 a.m.–10 p.m., Fri–Sat 11 a.m.–midnight)

Beers: Groundskeeper Willie Cream Ale, Wee Beastie Scottish Ale, McWabbit Pale Ale, Campbell Toe IPA. Welcome to the listings, Drafty Kilt! Brewer/owner Mike Campbell has three of his own creations on tap at 4814 Hardware Dr. NE, including the new Campbell Toe (no snickering). Check out our review.

Events: Saturday—Drafty Kilt Palooza, with live music and Blazin Barn food truck, 4 p.m. to close

Happy Hour/Discounts: $1 off pints and 20-ounce pours, Mon-Fri, 3-6 p.m.; “Just Because We Love You Club,” happy hour prices at all times for teachers, first responders, law enforcement, and military with ID; Growler Fill Days on Thu and Sun, $2 off new growlers, $1 off refills

Flix Brewhouse — (505) 445-8500

(Open daily 11 a.m.-midnight)

Beers: Blonde Ale, Lupulus IPA, Satellite (Red IPA), 10 Day Scottish Ale, Luna Rose Wit, Umbra Chocostout, The Brown Basilisk, Dubbel Whammy, Radegast American Pale Ale, Rebel Yell Porter, Holy Mother of Quad. Flix is at the max of five seasonals at a time, with The Brown Basilisk (5% ABV, 19 IBU), an English brown ale, Dubbel Whammy (6.8% ABV, 19 IBU), Radegast Pale Ale, and Rebel Yell Porter (5% ABV, 35 IBU), which was brewed up specifically for the release of Rogue One: A Star Wars Story, and Holy Mother of Quad (8.5% ABV, 30 IBU) all available on tap.

Kaktus Brewing — (505) 379-5072

(Bernalillo hours Mon-Thu 2-9 p.m., Fri-Sat 11:30-10 p.m., Sun 11:30-9 p.m.)

Beers: Down and Stout, ESB, Blonde Ale, Helles Lager, Imperial Stout, Black IPA, Oaxford IPA, Ambrosia Amber, Walnut Cider, DjinnJar Kombucha. A recent tap turnover introduced Down and Stout, Blonde Ale, Black IPA, Oaxford IPA, Ambrosia Amber, Walnut Cider, and since then Imperial Stout was able to sneak back onto the list.

Weekly Events (Nob Hill): Thursday—The Desert Darlings, 7 to 9 p.m.

Weekly Events (Bernalillo): Sunday—Brunch, 11:30 a.m.-3 p.m., The Desert Darlings, 6-8 p.m.

Happy Hour/Discounts: Kaktus has several new weekday specials in Bernalillo, including $3 pints on Monday, $9 growlers on Tuesday, $6 bison nachos on Wednesday, and $8 Frito pie and beer on Thursday.

La Cumbre Brewing — (505) 872-0225

(Open every day at noon)

UPDATED >>> Beers: Angry Belgian, Ein Bier Bitte!, Pecos Porter, Pilot #8, Cafe Con Leche. The Cafe Con Leche is back on tap and for sale in bombers, but only for a limited time. A recent addition is the Ein Bier Bitte!, a delicious German Helles lager. The Pilot #8 is an experimental saison made on La Cumbre’s, you guessed it, pilot system.

Live Music: Saturday—Calling Ruby, 6-9 p.m.

Weekly Events: Tuesday—Lego Night Build Off, 6:30-8:30 p.m.

Lizard Tail Brewing — (505) 717-1301

(Mon–Weds noon-9 p.m., Thurs–Sat noon-midnight, Sun noon-7 p.m.)

Beers: Contact the brewery for an updated list.

Happy Hour/Discounts: Lizard Tail’s happy hour runs seven days a week from 3 to 6 p.m. You get $1 off food, flights, and pints.

Weekly Events: Tuesday—Geeks Who Drink, 8 p.m.; Thursday—Karaoke, 8-11 p.m.

Marble Brewery — (505) 243-2739 (downtown), (505) 508-4638 (Westside), (505) 323-4030 (Heights)

(Downtown: Mon–Sat noon–midnight, Sun noon–10:30 p.m.; Westside: Mon–Thurs noon–11 p.m., Fri–Sat noon–midnight, Sun noon–10 p.m.; Heights: Mon–Sat noon–midnight, Sun noon–10:30 p.m.)

Beers: Pumpkin Noir, Eastside Special Bitter, Fit Bird IPA, Priddy Bueno Porter, Equinaut DIPA, Dang Pale Ale, La Blanche, White Out (Downtown and Heights), Double IPA (Downtown and Westside), Brown Extra (Downtown and Westside), India Red Lager (Heights and Westside), La Rouge (Heights and Westside), Howlin Down Brown (Downtown only), La Brune (Heights only), Dunkel (Westside only), Spruce Moose (Westside only). The constantly shifting lineups at each location promise plenty of fun, no matter which one you visit. The most recent additions are the Equinaut, a new single-hop double IPA, and Spruce Moose, a stout made with, you guessed it, spruce tips.

Live Music (Heights): Friday—Last Call Band, 7-10 p.m.; Saturday—Jody Vanesky & Groove Time, 7-10 p.m.

Live Music (Westside): Friday—Black Smoke Blues Band, 8-11 p.m.; Saturday—The Fabulous Martini Tones, 8-11 p.m.

Other Events (Downtown): Monday—Marble Premiere League FIFA 17 tournament, 6-10 p.m.

Other Events (Heights): Sunday—Beer 101 with Ted Rice, 1-3 p.m. ($25 tickets, $20 for mug club members)

Weekly Events (Downtown): Saturday—Brewery tours, 2 p.m.

Nexus Brewery — (505) 242-4100 (brewery), (505) 226-1055 (Silver Taproom)

(Brewery: Mon–Thurs 11 a.m.–9:30 p.m., Fri–Sat 11 a.m.–10 p.m., Sun 11 a.m.–8:30 p.m.; Silver Taproom: Mon–Fri 4-10 p.m., Sat noon-10 p.m., Sun noon-9 p.m.)

Beers: Double Bird IPA, Hibiscus Imperial Cream, Nitro Chai Chocolate Porter, Ensign Belgo (Silver Taproom only), El Dorado Session Pale Ale, Doppel-Spock. A couple beers popped up back on Friday with the return of Hibiscus and the arrival of the new Double Bird IPA, which, as the name might suggest, is a double-strength version of the popular Bird of Prey IPA.

Happy Hour/Discounts (Brewery): Monday–Friday, $5 appetizers, 3-5 p.m.

Weekly Events (Silver Taproom): Saturday—a live DJ will perform

Palmer Brewery and Cider House — (505) 508-0508

(Tues–Sat 3–9 p.m.)

Beers: MWA (Malt With Attitude), Guero (Belgian Wit), Pale Ale, Stout, Cockness Monster (Scotch Ale). Palmer shares a building with Left Turn Distilling on Girard south of Candelaria. We got the full story on their origin and what’s to come in 2017.

Pi Brewing — (505) 890-9463

(Sun–Thurs 11 a.m.–9 p.m., Fri–Sat 11 a.m.–10 p.m.)

Beers: Kama Citra IPA, U Down w/ BVP?, Burque Lite, Cardinal Sin Red, AdHd, Amber’s Amber, Axis of Awesomeness, It’s So Tinsel. The Kama Citra (7.2% ABV, 95 IBU) is back for another run. Recent additions to the lineup include Axis of Awesomeness (8.1% ABV, 80 IBU), an imperial IPA, and It’s So Tinsel (8.4% ABV, 25 IBU), a Scottish Wee Heavy.

News: Pi is temporarily closed due to a damaged wall. They do not have a re-opening date yet.

Ponderosa Brewing Co. — (505) 639-5941

(Sun 11 a.m.–10 p.m., Mon–Sat 11 a.m.–11 p.m.)

Beers: Oud Bruin, Schwarzbier, Mosaic Single Hop Pale Ale, Nikolaus, Amber Ale. The Oud Bruin, a brown sour, is now on tap and for sale in bombers. You can also still purchase bombers of Sour Saison, Big Belgian IPA, and Preacher’s Daughter (Belgian Golden Strong) at the taproom or at liquor stores around town.

Events: Thursday—Beer Dinner ($45 per person, $35 for mug club members, call for reservations), 6 p.m.

Quarter Celtic Brewpub — (505) 503-1387

(Sun–Thurs 11 a.m. to 10 p.m., Fri–Sat 11 a.m. to 11 p.m.)

Beers: All the WITty Names are Taken, “Oi!” Kellerbier, Clark IPA, Bruce Dark IPA, Count Stoutula. Back on tap is Clark, a hazy New England-style IPA, and now its “nemesis,” Bruce Dark IPA, debuts today (Wednesday). Irish Handcuffs has run out, but fear not, dark beer lovers, as Count Stoutula (chocolate stout) is on tap.

Weekly Events: Saturday—Premier League Viewing Party, 8 a.m.

Red Door Brewing — (505) 633-6675 (brewery), (505) 990-3029 (downtown taproom)

(Brewery hours: Mon–Thurs 11 a.m. to 11 p.m., Fri 11 a.m. to midnight, Sat 7 a.m. to midnight, Sun 11 a.m. to 10 p.m.; Downtown taproom hours: Mon–Thurs 11 a.m. to 11 p.m., Fri–Sat 11 a.m. to midnight, Sun 11 a.m. to 10 p.m.)

Beers: Vanilla Cream Ale, Ottobrau Pilsner, Strong Scotch Ale, Calypso SMaSH Pale Ale, Nieuwe Bruin (downtown taproom only). The Calypso is the most recent addition to the lineup. The Vanilla Cream and Scotch are a coupe of old favorites back for another run.

Weekly Events (Brewery): Saturday—Beer and Breakfast, 7-10 a.m.; Monday—The Draft Sessions, 7-9 p.m.

Weekly Events (Taproom): Today—Paint it Black Open Mic, 8-10:30 p.m.; Tuesday—Geeks Who Drink, 7-9 p.m.

Rio Bravo Brewing Company — (505) 900-3909

(Mon–Thu noon–10 p.m., Fri–Sat noon–11 p.m., Sun noon–9 p.m.)

Beers: Rio Bravo Amber, Weizen, Randy’s Shandy, Dirty Rotten Bastard IPA, Snakebite IPA, Black Angus Stout, Randy’s Red Ale, Duke City Pilsner, Old Town Porter (regular and barrel aged), Barley Wine (regular and barrel aged), Oktoberfest, Raspberry Sour, Cereza Loco (Cherry Sour), NM Pinon Coffee Porter, Oatmeal Stout, Belgian Strong Golden, Level 3 IPA. The Level 3 (7.5% ABV, 120 IBU) should satisfy any hophead. Also of note, the Karl’s Krystal Weizen will be $2.50 for pints for the rest of January.

Live Music: Today (Wednesday)—Shane Wallin, 6:30 p.m.; Thursday—Eryn Bent, 6:30 p.m.; Friday—The Blunts, 8 p.m.; Saturday—The Tumbleweeds, 6 p.m., Keith Sanchez, 8 p.m.

Weekly Events: Today (Wednesday)—Movie Night, 7 p.m.; Friday—Philly Friday, all day; Tuesday—$2 Taco Tuesday, all day

Sandia Chile Grill — (505) 798-1970

(Mon–Sat 8 a.m.–8 p.m., Sun 8 a.m.–6 p.m.)

Beers: Call the brewery for an updated list.

Sidetrack Brewing — (505) 288-6468

(Mon–Thurs 3–11 p.m., Fri 3 p.m.–midnight, Sat noon–midnight, Sun noon–10 p.m.)

Beers: Pub Ale, Railhead Red, Switchgear IPA, Pullman Porter, 3:10 to Belen Brown, Oat to Joy Pale Ale. The most recent additions are the Pullman Porter, a take on an English brown porter, and Oat to Joy Pale Ale.

Cask: The Pub Ale and IPA are in the firkins.

Weekly Events: Tuesday—Taco Tuesday, all day

Starr Brothers Brewing — (505) 492-2752

(Open 11 a.m. to 10 p.m. every day)

Beers: Starrstruck IPA, L.A. Woman (Blonde), Red Zepplin, St. Pumpkins Eve (Holiday Stout), Foggy Monocle (Oatmeal Stout), Therecastle, Lampshade Porter. The most recent addition is the Foggy Monocle, an oatmeal stout. Therecastle is a smooth and tasty English-style brown ale.

Weekly Events: Saturday—Premier League Viewing Party, 8 a.m.

The 377 Brewery — (505) 934-0795

(Open noon-11 p.m. most days)

Beers: English Best Bitter, Session IPA, Black IPA, Robust Porter, Kolsch, Hefe, Cream of Sum Yung Guy, IPA, Oatmeal Stout. Welcome to the listings, 377! Holy moley, they now have nine house beers on tap. The Wayne’s World-inspired Cream of Sum Yung Guy (8.5% ABV) is an imperial cream. The most recent additions are the IPA (7.2% ABV, 98 IBU) and Oatmeal Stout (7.5% ABV, 62 IBU).

Tractor Brewing Company — (505) 433-5654 (Nob Hill), (505) 243-6752 (Wells Park)

(Nob Hill: Sun–Weds noon–midnight, Thurs noon–2 a.m., Fri–Sat noon–2 a.m.; Wells Park: Mon–Thurs 3 p.m.–close, Fri–Sun 1 p.m.–midnight)

UPDATED >>> Beers: Turkey Drool, Traktoberfest, Javi Light Lager, Farmer’s Freckles Scottish Export, Apricot Wheat, Berliner Weisse, Berry Cider, Goathead Hador Doppelbock, Partridge in a Pine Tree IPA, Cranberry Ginger Cider, Cerveza New Mexican Lager (Nob Hill only), Barrel-aged Luna De Los Muertos (Wells Park only), Cowgirl Coffee Stout on nitro (Wells Park only). Turkey Drool, our ultimate fall favorite, is on tap and as delicious as ever. Our ultimate winter favorite, Luna De Los Muertos, a Russian imperial stout, is back and this time it’s been barrel aged. You can also buy it in bombers around town. This Saturday brace yourselves for the arrival of Vulgar Display of Porter, a Baltic beast created by some beer writers you know.

Live Music (Wells Park): Thursday—Clark Andrew Libbey, 8 p.m.; Saturday—The Extinction and Jagged Mouth, 8 p.m.

Live Music (Nob Hill): Today (Wednesday)—Cali Shaw, 8:30 p.m.; Saturday—Keith Sanchez, 5 p.m.

Other Events (Wells Park): Saturday—Dark Side Brew Crew 5-Year Anniversary Party, 8 p.m. (see our intro above for more details)

Other Events (Nob Hill): Thursday—Craft + Beer: Community Craft Night, 6 p.m.

Weekly Events (Wells Park): Monday—Monday Night Film Club, 8 p.m.; Tuesday—Kamikaze Karaoke, 7 p.m.

Weekly Events (Nob Hill): Today (Wednesday)—Writing Wednesdays, 5 p.m.; Monday—Tractor Tune Up, 7:30 p.m.

Also, every first Monday of the month at both Tractor locations is Beer for a Better Burque night. For every pint you buy $1 can go to one of four charities that have partnered with Tractor. You can also opt to purchase a special growler with the logo of your favorite charity.

Happy Hour/Discounts: Tractor now has a late happy hour from 9 p.m. to midnight on Mondays with $2 classic beers and $3 seasonals.

Turtle Mountain Brewing Company — (505) 994-9497

(Kitchen hours: Mon–Tues 11 a.m.-8:30 p.m., Wed–Thurs 11 a.m.-9 p.m., Fri–Sat 11 a.m.-9:30 p.m., Sun 10:30 a.m.-8:30 p.m. Reminder: TMBC closes early when business dictates. Please call.)

Beers: El Toro Rojo, Mashhole (Brown IPA), McSmack, Encierro Red Ale, Depravity (Barleywine), Can’t Catch Me Copper Lager. The El Toro (8.5% ABV) is a new imperial red. Depravity (10% ABV) is a beast of a barleywine.

News: Wooden Teeth has been promoted to the regular lineup, replacing the Helles.

Cask: Tuesday—Encierro with cocoa nibs

Santa Fe breweries

Blue Corn Brewery — (505) 438-1800

(Open daily 11 a.m.–10 p.m.)

Beers: Scotch Ale, Captain Omar’s Boat Beer (Dortmunder Export), High Altitude Pale Ale, Apparition Pale Coffee Ale. The Scotch Ale is the most recent addition to the lineup. Try the Apparition; if you close your eyes, you would be convinced it is actually a coffee stout.

Chili Line Brewing — (505) 500-7903

(Mon–Sat 4–11 p.m., Sun 11:30 a.m.–11 p.m.)

Beers: El Jefe (Rauchweizen), sIPApu (India Pale Lager), Antonio Bandito (Dunkelweizen), Llorona Lager. The sIPApu is back, now as an IPL. The Llorona Lager is the other recent addition to the lineup.

Live Music: Every night at 7 p.m.

Happy Hour/Discounts: Reverse happy hour after 9 p.m. includes $1 off pints, $6 appetizers, $10 entrees and pizzas.

Duel Brewing Company — (505) 474-5301

(Brewery: Mon–Sat open at 11 a.m., Sun open at 1 p.m.; ABQ taproom: Mon–Thurs 2 p.m.–midnight; Fri–Sun noon–midnight)

Beers: Bad Amber, Fiction (IPA), Non-Fiction (Pale Ale), Fantin (Double Pale Ale), Whistler (Belgian Blonde), Cezanne Magnifique, Rye Goya (Imperial Stout), Stocious (Wee Heavy), Judith (Sour Amber), HMWWA FIACFW (Barrel-aged Sour). The most recent additions are the Rye Goya, Stocious, Judith, and the unpronounceable, but tasty, HMWWA FIACFW.

Live Music (ABQ taproom): Friday—Anniversary Party with People of the Sun and Marujah, 8 p.m.; Saturday—80s vs. 90s Dance Party with DJ Wae Fonkey, 8 p.m.

Happy Hour/Discounts (Brewery): Happy hour Mon–Fri, 4-6 p.m. (discounts for all draft beer), Growler Saturdays ($3 off growler fills).

Happy Hour/Discounts (ABQ taproom): Happy hour Mon–Fri, 5-7 p.m.

Rowley Farmhouse Ales — (505) 428-0719

(Open all week from 11:30 a.m. to 10 p.m.)

Beers: Dr. Drei, Stout-ish (Session Oatmeal). Santa Fe’s newest brewery has a solid mix of guest taps, plus their latest offerings, Dr. Drei, a Brett black IPA, and Stout-ish.

Santa Fe Brewing Company — (505) 424-3333

(Main taproom: Mon–Sat 11 a.m.–10 p.m., Sun 2-8 p.m.; ABQ taproom: Mon–Thurs 11 a.m.–11 p.m.; Fri–Sat 11 a.m.–midnight; Sun 11 a.m.–10 p.m.)

Beers: Snowflake IPA, Hipster Union Red Rye, Adobe Igloo, Nuevo (Blonde Ale), Dysphotic Stout (ECS). The latest entry in the Ever Changing Series, Dysphotic Stout, is basically the Black Beast of AAAAHHHH. Snowflake IPA is back, now part of a series of seasonal-themed IPAs called the In-and-Out Series. Adobe Igloo is back on tap and in six packs.

Happy Hour/Discounts: $1 off growler refills in the tasting room on Mondays. $2 pint Tuesdays at the Eldorado Taphouse. On Wednesday, there is a $2 pint special in the tasting room. On Thursday, there will be $1 off growler refills at the Eldorado Taphouse.

Second Street Brewery — (505) 989-3278 (Railyard), (505) 982-3030 (original location)

(Mon–Thurs 11 a.m.–10 p.m., Fri–Sat 11 a.m.–11 p.m., Sunday noon-9 p.m.)

Beers: Kolsch, IPA, Cream Stout, 2920 Pale Ale, 2920 Pilz, Anniversary Ale, Rauchbier (Railyard only), Fulcrum IPA, Rail Runner Pale Ale, Rod’s Steam Bitter, Cereza Negra. The newest addition is the Cereza Negra, a tart cherry coffee stout, which was a huge hit at WinterBrew. Other recent additions are the Fulcrum, Rail Runner, and Rod’s Steam Bitter, a past medal winner at GABF.

Live Music (Original location): Friday—The Stringmasters, 6-9 p.m.; Saturday—Ryan Hutchens, 6-9 p.m.

Live Music (Railyard): Friday—Alpha Cats, 6-9 p.m.; Saturday—Bill Hearne Trio, 6-9 p.m.

Weekly Events (Railyard): Thursday—Geeks Who Drink, 8 p.m.

Other breweries you need to visit

Bathtub Row Brewing — (505) 500-8381

(Mon–Weds 2–10 p.m., Thurs 2–11 p.m., Fri–Sat noon–11 p.m., Sun noon–10 p.m.)

Beers: The Tripel Lindy, Wit Rock, Crazy Mother IPA, Betty on Brett, Spearmint Stout, Jarrylo Pale Ale, Beedle’s Apple Ale, Catcher ‘n the Rye. The most recent tap turnover went down in Los Alamos with Crazy Mother, Betty, Spearmint, Jarrylo, Beedle’s, and Catcher making their debuts.

Weekly Events: Thursday—Open mic, 6 p.m.

Sierra Blanca Brewing — (505) 832-2337

(Mon–Thurs 10 a.m.–6 p.m., Fri –Sat 11 a.m.–9 p.m.)

Beers: Cherry Wheat, Whiskey Milk Stout, Cranberry Sour, Interstella Vanilla. The popular Cherry Wheat is more tart than sweet, and it will soon be bottled. The most recent additions are the Whiskey Milk Stout and Cranberry Sour.

Twisted Chile Brewing — (575) 835-2949

(Mon–Thurs 11 a.m.–9 p.m., Fri–Sat 11 a.m.–10 p.m., Sun noon-4 p.m.)

Beers: Zia Pilsner, 790 IPA, Hose Co. 1 Red Lager, Venom IPA, KC’s Irish Stout, English Porter, Pilabo Pale Ale, Schwarzbar Black Lager, Quebradas Sunrise Amber, Lobo Blanco White IPA. The newest addition is the Quebradas, back for another run.

Live Music: TBA

Weekly Events: Today (Wednesday)—Open mic, 6:30-9 p.m.

* * * *

That’s all for this week! If you have any questions or comments, leave them below or contact us on our Facebook page.

Cheers!

— Stoutmeister

The massive new packaging warehouse, left, was completed alongside the existing brewery in 2016.

The massive new packaging warehouse, left, was completed alongside the existing brewery in 2016.

Ever since Luke, and later Julie, joined the Crew, we have had them handle just about all the stories on the breweries in Santa Fe. Every now and again, though, some of us Albuquerque-based folks still have to step up and fill in, as I did with the Santa Fe Brewing entry for our Look Back/Look Ahead Series. Well, OK, fine, it was not that big of a deal, as brewmaster Bert Boyce actually lives down here in ABQ, so it was pretty easy for us to meet up at the Green Jeans taproom last week.

To say it was a busy year at the largest brewery in New Mexico would be a bit of an understatement. Bert even brought a notebook along to try to make sure we hit every key point of the year that was and what to expect this year. We did our best to cover all of it, even as the taproom was flooded with patrons on a windy night outside, causing the interior decibel level to go through the roof. From the combination of my chicken-scratch notes and what I could hear from the digital recorder, I was luckily able to still paste this story together.

Hello there, Mr. Friggin' Huge Canning Line!

Hello there, Mr. Friggin’ Huge Canning Line!

The biggest development of 2016, quite literally, was the completion of the massive new packaging warehouse. As noted back in April, the huge structure along Highway 14, and the new state-of-the-art canning line within, would enable the brewery to go from 400 cases per run to up to 5,500.

“I think the biggest thing was we completed the major expansion project,” Bert said. “We got a new canning line. That’s huge, that took so much stress off of everyone. We obviously finished the warehouse and got the canning line running. That’s made our lives significantly easier.

“We did a lot of fun, cool stuff (too). That was like the watershed moment, though. When that finally happened, everything else fell into place.”

On the beer front, SFBC worked to expand their list of offerings, while also completing the shift from bottles to cans for their core styles, including Nut Brown and State Pen Porter.

“We’ve totally transitioned to the canning lines,” Bert said. “No more bottles. Instead of two marginal packaging lines, we have one excellent packaging line. Cans are great, man. The Nut Brown and Porter, they’re exceeding expectations, it’s awesome.”

In addition to the ongoing Ever Changing Series, they added another seasonal series.

“We have fully launched our In-and-Out Series, which is a series of seasonal IPAs,” Bert said while enjoying a goblet of the current offering, Snowflake IPA. “We reserve the right to modify it. That’s been fun and successful. Those are the kind of beers I like to make and drink, so that’s OK for me.”

Let's get this thing started!

One of the first major events at The Bridge was the second round of the IPA Challenge.

While not about the beer, necessarily, Bert also said he was quite proud to see SFBC open The Bridge, the music and entertainment venue next door to the brewery.

“The Bridge opened up, which is great,” Bert said. “We’ve got the outdoor events in mid-summer, we’ve got the indoor events throughout the fall. We should continue to have some great shows. I’m personally pumped on that, the brewery is pumped on that.”

Bert agreed that having a full-sized concert area can only help to bring in more customers. He noted that there were more people there to see the group Atmosphere perform than at any point he can recall for the brewery.

All of those customers, new and old, meant SFBC had to produce a heck of a lot of beer. Overall, Bert said they produced an estimated 23,500 barrels of beer in 2016, a 13.5-percent increase from 2015. With more room to grow, expect those figures to continue to rise in 2017.

As with just about any growing company, there will always be staff changes. SFBC has added a new marketing and sales director, Jarrett Babincsak, who will take some of the pressure off Bert and the brewing staff.

“He was running a distributorship in Arizona for Two Brothers,” Bert said. “Before that he was with Big Sky. He’s kind of been there and done that in the sense of where we want to go. He knows how to talk to distributors, he knows how to put together a branding portfolio, basic things that you have to do well in order to survive in this world. He knows the business, he knows beer, I’m glad to have him around. He’s filled in a few gaps already.”

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This familiar face will be joining the team at SFBC.

SFBC has also hired a new brewing manager, whose name should be quite familiar to those that follow the beer scene in the Santa Fe area.

“James Warren will be joining Santa Fe Brewing Company in the role of brewing manager,” Bert said. “We’re sad to see him go, but our current brewing manager (Noah Tuttle) will be moving back to Colorado. We were fortunate to talk to James at the right place and right time.”

James has been the director of brewing operations for all of the Santa Fe Dining breweries for a while now after being promoted from head brewer at Blue Corn. The chance to move to SFBC was one he could not turn down, much to Bert’s delight.

“I’m super excited to have James come on board,” he said. “He has such an infectious attitude, he’s always in such a great mood. I’m always in such a shitty mood. We’re going to balance each other out really well.”

The additions of Jarrett and James to the SFBC staff are a big way to kick off the new year. They will hardly be the last big moves of 2017.

Phase III begins in 2017

SFBC ALBLF 2014 2015 pic 1

Remember this old image about how the final phase of the SFBC expansion is going to look? Construction on that middle part is getting underway soon.

While the new employees are taking up their positions, no one else will be putting their hard hats away. The next major phase of construction is about to begin at SFBC.

“We are going to begin construction on the third phase, which is the new taproom/event space at the brewery,” Bert said. “The two buildings kind of make an angle of 90 degrees. We’re going to fill that in with a taproom, event space, beer garden, it’s going to be amazing.

“It’s hard to imagine, but we’re halfway there. We’re going to be breaking ground this spring. I have no idea how long it’s going to take. I no longer feel comfortable telling anyone how long (construction) is going to take, because no one ever knows.”

Technically, though, Phase II is not yet complete.

“We still have to fully move into the new warehouse,” Bert said. “We moved the packaging line over there. We have a huge cold box coming in here. We’ve got to move the keg line over. Then, we’ll start the brewhouse. We may add a couple more tanks this summer, but we haven’t done the math on that yet.”

Trust us, there is still room to add more in here.

Trust us, there is still room to add more in here.

One big piece of new equipment will not actually arrive in 2017, but will have to wait until 2018.

“I know I said this last year, but we did not buy a brewhouse for this year, but we will for next year,” Bert said. “We’re going to be able to survive on our (30-barrel) brewhouse for one more year. We will put the brewhouse in as part of the same construction project in the first quarter of 2018. It’s going to be 70 barrels. It should be fun, because as a brewer, you don’t get to design brewhouses very often, especially sweet ones.”

There will be other developments with the SFBC beer lineup in 2017, including a move to having many of their seasonal entries being on-draft only.

“We are no longer bottling ECS,” Bert said. “ECS is just going to be draft only now. That’s going to be something that I think we can roll out a little more quickly. We don’t have to wait for bottle conditioning to come around. I’m excited to just be able to have a lot more different offerings.”

Many of those new beers and their development will be overseen by the new research-and-development brewer, Dave Merkin, who has been promoted from lead cellarman. Bert said there will still be a fair amount of experimentation and innovation.

“We really started playing around with a bunch of really small-batch, fun stuff for the 12 Beers of Christmas,” he said. “I think we’re going to continue with that mentality where if we make two kegs of something fun by tweaking something here or there, we can get that into the taprooms on much more ongoing basis.”

One big change in the future, after the new brewhouse arrives, will be to keep the current brewhouse and do all the experimental beers and special one-offs there.

“Our original plan was to sell it, but we’re now going to keep the 30,” Bert said. “We can make batches as small as 20 barrels on that. Our pilot system is going to go from 10 gallons to 20 to 30 barrels, so it had better be good.”

Bert said he would like to someday look into doing specialty beers in 16-ounce cans, but that is another one of those projects for further down the line when more things are in place.

A big thanks to Bert for this interview and all the ones in the past, like when this photo was taken.

A big thanks to Bert for this interview and all the ones in the past, like when this photo was taken.

Overall, Bert said he is excited for 2017, while already looking ahead to 2018 and beyond.

“We drink local beer because we know the difference between fresh beer and old beer,” he said. “As a brewery that sends it to other markets, it’s really important that we focus all of our operations and processes that we aren’t that brewery that’s sitting on six-month old kegs, or even three-month-old beer that tastes like nine-month-old beer, out in the market. I would say for me, personally, my mission, that which is really important to me — and is important to James who can help fill in the gaps and get creative and have fun — (is that) I don’t mind doing the dirty work. It’s just focusing on processes and beating that drum about quality and doing it right.”

We wish everyone up at SFBC plenty of luck with their many, many upcoming endeavors. Until then, raise those Java Stouts high and toast another great year for the oldest and biggest brewery in New Mexico!

Cheers!

— Stoutmeister

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John Rowley stands amid a few of his creations.

The Look Back/Look Ahead series continues to roll with a look at Santa Fe’s newest brewery, Rowley Farmhouse Ales (RFA). Though the brewery is new to the industry, the owners and partners certainly are not, and that’s why their first year went as well as it did, and why this year, and subsequent years, will be better yet.

As if I needed another excuse to stop in at one of my favorite local craft beer spots, I recently made the easy turn off of the newly construction-free Cerrillos Road (Really? Finally?! THANK GOD! — S), onto the quiet Maclovia St., to sit down with John Rowley and Jeffrey Kaplan to find out how Rowley Farmhouse Ales’ first year fared, and take glimpse into what they’ve got brewing for 2017. We grabbed some of Rowley’s creations, and made our way out to their patio, which is their main dining real estate. It was unseasonably warm, for a winter evening, but that was more thanks to RFA’s efforts to winterize their patio, than Mother Nature’s mercy.

DSBC: How long have you guys officially been open?

Rowley: We’ve only been open for about four months.

DSBC: How has it been so far?

Rowley: It’s been a good four months. We made a lot of beer. Business is good. I think the weather’s been fairly cooperative. It hasn’t been a ‘Minnesota winter.’ (Laughs)

DSBC: No, it hasn’t. But, actually, it’s really nice out here. What have you guys done to make your customers more comfortable out here during the winter?

Rowley: Well, we got rid of the sail-shades. We’ve covered the space as best we can (with large tents), and added the heaters. And, it’s fairly comfortable, right now.

DSBC: You don’t even need a hoodie out here.

Rowley: Yeah, you could get by with a T-shirt out here, as long as the weather stays mild.

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Board game night at RFA, and T-shirts in the middle of winter.

DSBC: That’s quite an accomplishment. Speaking of which, what were some of the big moments for you guys, in 2016? Opening had to be a big one.

Rowley: Getting open was a big push for us. It took a long time. We’ve been working on this project for a year-and-a-half. Not to mention, the time I spent before that with Solar Steve, working on it. It’s been a while. This has been a long time coming.

DSBC: Starting as a homebrewer, how has it been to open up a brewery?

Rowley: Personally, I know there’s a lot of hesitancy for homebrewers going pro, because it’s a big step up. (As a homebrewer) you might not feel like brewing on a day you have to brew, just to keep the pipeline full. But, that’s been a lot of fun for us. We’ve been experimenting a lot with our 1-barrel set-up, trying to get beers out that are exciting, beers we want to brew, that we think people are going to like. I know what I want to brew in the barrels; I’ve had a good feeling for that. I’ve had good ideas there, and I think that’s fine. It hasn’t always been an easy transition, but we have to do it. It’s an expensive process. I have to source barrels. I have to brew barrels. I’ve got to get a lot of barrels. I only have a handful of barrels right now. We actually have a fair amount.

Kaplan: About 20ish?

Rowley: In (the cellar) there are 13 barrels that are filled. We have six more that are not, that we will fill soon, and then we have four more that are coming. And, there’s that Oud Bruin barrel, too. So, yeah, we probably have about 20ish. A little over 20, but our goal is to have a lot more than that.

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Barrels of fun!

DSBC: It’s a process getting something like this going. Not an easy thing to do.

Rowley: Yeah, it wasn’t easy, but we trudged through it. We had a lot of help from our friends, and from our family.

DSBC: I’m sure it was a very rewarding process as well. What was it like when the (7-barrel) brewhouse showed up?

Rowley: It felt really good. We got it from Canteen, bought it from them, and we’ve been working since then, to get everything worked out. Of course, there’s been a lot of little bugs here and there. They basically took all of the stuff we needed off of it. They took the burner away. They took the platform. There have been a lot of little things we’ve had to sort out. But, right now, we’re in really good shape. We’ve done three batches on it, and we’re pretty comfortable with how it’s working and what we need to do. We’ve made a little tiny mistake here, and a little tiny mistake there, but nothing that’s going to hurt the beer. If it did, we’d just dump it.

DSBC: What was it like getting all of those machines finally running?

Rowley: It was a pain in the ass. (Laughs) There was a lot of work. It was more of a nuisance than trouble. It’s just jumping through these hoops. It takes a long time. You’ve got to fix this thing, and then you’ve got to fix that thing. It’s just not something you can do in a day. It took us months to get that done.

DSBC: Must have been a bit of a learning curve on the new system. There always is.

Rowley: There is still a learning curve, but we’re getting it.

DSBC: And, on the new system, you’ll be making more beer.

Rowley: We were doing 1-barrel batches on the smaller system, so we were getting about two half-barrels at a time. That system was a lot more work. You don’t have the ‘clean-in-place.’ You have pumps and stuff, but it’s still manual labor to set it up and clean it and do all the things you have to do, whereas, the big system is kind of a treat, actually. The new system is not as much work, well, you’re basically doing the same amount of work, but you’re getting seven times more beer out of it.

Kaplan: From what I’ve seen, just from the three batches that you’ve done, from the first batch through the third batch, you’re 25- (to) 30-percent faster. They’ve shaved hours off the brew time, just from the first batch to the last batch.

DSBC: And, I’ll bet it’ll get better with time. How will things change for brewing this year?

Rowley: We’re going to focus more on the big system, less on the little system. The little system will stick around. We’re still going to do some stuff on it, you know, those one-off batches that’ll be like a Saturday beer, something we’ll release in a smaller volume. Or, if we have a new recipe that we want to suss out a little bit, we’ll do it on that.

DSBC: Speaking of recipes, Jeff, I’d like to talk to you a little bit about what’s going on in the kitchen. You started out as a silent partner of John’s, how was the transition into head chef at the brewery?

Kaplan: It’s been a lot of fun. It’s something I’ve been wanting to do for a long time. I was mostly silent, because, as a small town, I had to keep my (other) job. I probably would have been fired the moment they heard I was going to leave in six months to be at a brewery. We’re still working a lot to get to that point from when we incorporated a year and a half, two years ago now, but it’s been a lot of fun, a lot of hard work. I’m here close to 14 hours a day, six days a week, so there’s a lot going on. I drink a lot of coffee, but it’s been great.

DSBC: Probably a lot more beer too, right?

Kaplan: It’s not a lot more beer. I’m drinking beer earlier in the day, as our house policy for cleaning our system is we clean our draft lines after every single keg blows. I do that in the morning. So, every time a keg goes during a shift, we don’t put on a new beer, until the next day. So, the next morning, before any staff or guests show up, I clean all the lines that have been blown from the night before. I don’t want to break out caustic and chemicals with all these people around. Well, when you put a new beer on, you have to test it to make sure it’s okay.

DSBC: Have to keep up the quality control.

Kaplan: Exactly.

There hasn’t been a shortage of new beers to try. For the past four months, they’ve kept their promise of keeping the taps fresh and interesting.

Rowley: We haven’t really put on the same beer, much, and we definitely haven’t had the same beer back-to-back.

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Chef Jeffrey Kaplan is always ready to discuss beer!

Kaplan: We’ve had a few beers repeat, but never back-to-back.

Rowley: It’s part of our philosophy. We want to keep it mixed up. We want to keep bringing in the best beer we can get. And, that doesn’t always mean New Mexico beer, though we do try to keep a good selection of New Mexico beer on, but we do have the restaurant license, so that we can pour out-of-state beer, and that’s important to us.

DSBC: And, without the restaurant license, you couldn’t do that.

Kaplan: Exactly.

DSBC: So, this year, one of your highlights, then, was being able to pick and choose your rotating taps at will. What have you guys done, for the fella stopping in who just wants a cheap cold one?

Rowley: We’ve tried to keep it balanced. We’re kind of a boutique place. We’re kind of shooting for a little higher-end, but we don’t want to ignore the lower-end, too.

Kaplan: Stylistically, there are a lot of people in New Mexico that like pilsners, that like their light American lagers, so we keep a dedicated pilsner handle on. Now, that’s not going to be PBR or Bud Light, but Marble makes a nice pilsner; Bosque makes a nice lager. And, we get good stuff in the state, beyond what’s produced here, and we rotate through those items.

DSBC: Briefly, I want to talk about your beers and who’s brewing them. John, I know you can’t always be here. You’re up at the labs still.

Rowley: We have Jami (Nordby) working here, full-time. He’s been fantastic.

Formerly, Nordby was the owner and operator of the Homebrew Supply here in Santa Fe, a huge resource to the local homebrew club. He recently sold the shop for a bit of a change of pace, friends said.

Rowley: He’s such a solid (guy). We saw the opportunity to hire him, so we did. He’s done so much good work for us.

Kaplan: Beyond that, just working and doing stuff, when the wind picks up and we have trouble with these tents, he’s out here helping break them down. He’s like a jackal; he’s MacGyver! He’s a great guy, and a great resource.

Rowley: He’s been a big help for us. He’s our head brewer.

DSBC: How about Tyler King? I know he does a lot for you guys.

Rowley: He’s been here every weekend, painting, building this stuff, unwrapping this shit. Tyler’s been with us from the beginning. I offered him a job as an assistant brewer, a long time ago. It was kind of something he wanted to do. He’s a good homebrewer. I think he’s going to be a great brewer. His skills are moving up.

DSBC: And, so he’ll be someone who makes decisions here in the future about what sort of beers are going to be brewed.

Rowley: Yeah, he’s part of the team.

Kaplan: Core team. Absolutely!

Rowley: I told Tyler, if he’s got some ideas to spit them out. I don’t want him to bottle them up. So, yeah!

DSBC: A long time ago we mentioned that the beers brewed here at Rowley Farmhouse Ales were not going to be the usual lineup of familiar mugs. You were going to do your own take. Let’s talk about the beers you made last year, and where you’re going from there.

Rowley: We’ve done about 20 different beers on the smaller system, and three now, on the big system. We’re going to experiment with four or so, core beers. We’re going to be brewing those in stainless steel, and they won’t be barrel-aged. They’ll just be draft beer we can turn around. We’re going to try to push some of that out into the marketplace.

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More beer is coming.

We’re working with a distributor to set that up. But, I won’t talk about all that just yet. We have two of the four batches fermenting. The following week we’ll be doing the next two beers. In between those, Tyler and I will be brewing beers on the small batch on Saturdays. And, we’ll squeeze in some bigger beers for barrel aging, because we definitely need to have more beer in the basement.

In 2017, their beers will include a Rye Saison, named “Fields of Rye,” an East Coast IPA called “Agent Scully,” because it has a bit of ginger in it. There will be a straight-to-the-point Berliner Weisse, as of yet unnamed, and another Berliner Weisse with Brett and unmalted organic Sonoran white wheat currently named “Ab Initio.” They’ll also have a dry-hopped, Brett-spelt Saison, which will be more hoppy than one might expect, while still remaining a Brett Saison. Their list of beers certainly won’t be limited to a set of cores and seasonals, as John mentioned, they’ll continue to push out smaller one-offs as they get brewed.

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New beers are nearly ready.

DSBC: Jeff, really quickly, over the past four months, I’ve seen your menu evolve, keeping some items, and losing others. Will the menu rotate like the tap list?

Kaplan: We had a menu change about two weeks ago. We kept some core items, and kind of ‘winterized’ the menu. I took off some cold dishes, put on some warm dishes. My plan is to change 25 to 35 percent of the menu per season, and keep it evolving all the time. The food that we get, fresh, from the farmer’s market, is cyclical, so what we make is based on what’s fresh and available at the time. The vegetables in our dishes will change based on what we get every Saturday from the farmer’s market.

DSBC: Rowley Farmhouse Ales has become a great place for dinner, as a result. This past year, you guys have done some pretty cool beer dinners, one recently with the Cheesemongers of Santa Fe. How was that?

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Cheese-pairing class with the Cheesemongers of Santa Fe. (Photo courtesy of Rowley Farmhouse Ales)

Rowley: That was great! That was a good time. I think that was a well-received event. Everyone had a good time. I didn’t really know what to expect going into it.

Kaplan: There were 33 people here.

Rowley: We packed it in (the brewhouse). I don’t know how we’re going to do that again, unless we tear all the shit out.

DSBC: In 2017, will you guys be doing more beer dinners like that? Will you host more events like special tap takeovers with Ballast Point, such as you had last year?

Rowley: We’ll definitely be doing more fun stuff like that. We’re all for that.

One thing they’ve done regularly at Rowley Farmhouse Ales in 2016, which will continue through 2017 and beyond, is their Pulls for Puppies program. This program donates $1 of each glass of the designated tap to a new non-profit organization which switches quarterly. In their first quarter, they raised almost $2,500 for the Santa Fe Animal Shelter and Humane Society. This quarter, they’re benefiting NMDog, an all-volunteer rescue service, working to end chaining up dogs outside.

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Beer is even better when it’s for a good cause.

DSBC: Sounds like you’re definitely giving us plenty of reasons to keep coming back. What would you guys like to say to the folks out there, anyone who maybe hasn’t been in yet to hang out at this unique spot?

Rowley: I would say, come on out, and we’ll show you a good time. We’ve got a great selection of beer, and we work hard to bring the best beer to the state. We want everyone to enjoy it as much as we do.

Kaplan: I really want to thank everybody that’s been supporting us so far, all the guests that have come in, from the local neighborhood in Santa Fe, and the people from Albuquerque who have come up to check us out. We’ve had a lot of community support, and it’s been great! We couldn’t do it without all the customers, friends, and family. And, beer-wise, we have some special stuff coming for you guys, so check us out if you haven’t yet.

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They’ve got some special stuff planned for us this year!

Rowley Farmhouse Ales may be Santa Fe’s youngest brewery, but that by no means makes them a green beer, too young to gauge its quality. Not at all. They may have only been on the scene since September, but it’s already evident that they bring years of beer and food experience to the table. Actually they bring it to their table, nightly, and that’s reason to go back, again and again.

In fact, they have a calendar they fill up with special beers they’re saving just for the right day. Every Wednesday they tap a new beer at 4 p.m., making it feel like a weekly rare bottle share with friends who know their beer, and as an added bonus, those friends bring the fresh food to go with the brews. From those I’ve spoken to about this space, Rowley has already locked themselves into the hearts and minds of craft beer enthusiasts for miles around (as evidenced by their huge line at WinterBrew), and with little luck needed, they’ll continue to be that rare gastropub experience Santa Fe has been looking for, filling that too-often, just-missed niche.

RFA is a brewer’s brewery, a hangout for true beer geeks, created and carefully curated by beer geeks. As Kaplan said, “We wanted a place that we’d want to go to.” And, since they couldn’t find one locally, they made one. To making it, and making it count.

Cheers!

— Luke

Lukemon

For more @nmdarksidebc info and #CraftBeer news, follow me on Twitter @SantaFeCraftBro

These were some seriously happy brewery staffers after they brought home a fairly major award.

An enduring image of 2016 will always be the Boxing Bear staff celebrating after being named Mid-Size Brewpub of the Year at the Great American Beer Festival in October.

Looking back over the year, 2016 was a doozy, to put it lightly. The political, social, and economic struggles of 2016 made us glad we have plenty of great places to go for a beer. Fortunately, the New Mexico brewing industry enjoyed many successes in 2016, with very few losses along the way. We saw brewers recognized in major competitions, breweries expand their craft operations, new breweries open up, and opponents of the industry beat back, or at least silenced (for now). Here, we take a look at just a few of New Mexico beer’s many achievements brought about by the hard work of so many passionate people. Much thanks to Stoutmeister, for helping me to wrangle so much info into one small story.

Major awards

Once again, our brewers did us proud, highlighting 2016 with the glint of shiny medals. Eighteen “Big Ones” were awarded to several very deserving breweries, not to mention Boxing Bear enjoying just a wee bit of success as the Great American Beer Festival’s Mid-Size Brewpub of the Year, as well running away with the coveted New Mexico IPA Challenge trophy. Although many awards were given out to New Mexico beer makers this past year, below we are listing some of the most notable.

World Beer Cup (7 total)

Gold — Nexus: Honey Chamomile Wheat, Boxing Bear: Chocolate Milk Stout, La Cumbre: BEER

Silver — Second Street: Trebuchet Imperial IPA, Canteen: High Plains Pils

Bronze — Marble: Pilsner, Bosque: IPA

Great American Beer Festival (6)

Gold — Boxing Bear: Chocolate Milk Stout and The Red Glove

Silver — Bosque: Lager and Acequia IPA

Bronze — Marble: Pilsner, La Cumbre: Siberian Silk

North American Beer Awards (5)

Gold — Blue Corn: Oatmeal Stout, Boxing Bear: Chocolate Milk Stout

Silver — Blue Corn: End of the Trail Brown Ale, Quarter Celtic: Pedro O’Flannigan’s Mexican Lager

Bronze — Rio Bravo: Karl’s Krystal Weizen

Also of note, Bosque became the first back-to-back winner of the National IPA Challenge, hosted by The Brewing News. Scale Tipper claimed victory early in the year, while Bear Knuckle IPA from Boxing Bear and Adrift IPA from Turtle Mountain also made it to the quarterfinals.

Major expansions

It was a big year for New Mexico’s largest breweries. In 2016, Marble made some huge additions to their real estate, significantly expanding their Westside Taproom. They opened up a third location, the Heights taproom and brewery. They cut the ribbon on a rooftop deck at their original taproom, and moved into their new fermentation hall, complete with towering 150-barrel fermenters and a shiny new canning line.

Speaking of canning, up in the state capital, Santa Fe Brewing Company unpacked their new line as well, and made the switch from their longtime bottled products to cans, now produced in their vast new packaging hall. This was the first year that the new music venue, The Bridge, got a chance to rock out, under the management of the brewery with names like Ziggy Marley and Atmosphere hitting the stage.

A few other new taprooms opened their doors in Albuquerque as well. If you haven’t yet done so, go check out the new locations for Canteen on Tramway and Red Door downtown, and stop in at Nexus Silver on the west side, and Monk’s Corner downtown, for some crafty deliciousness, if you’re in the neighborhood.

Legislation

It wasn’t all cheers for the brewing industry in 2016. Earlier in the year, the industry experienced a bit of a shot across the bow, from the radical neo-prohibitionist group, Alcohol Taxes Save Lives and Money. The group proposed a sizable increase on the alcohol excise tax at the wholesale level, which would raise the state tax to the highest in the nation, by far. If passed, NM breweries large and small would be hit with a devastating tax that could potentially shut down operations for many, and just to keep the doors open, breweries would pass that tax on down to us consumers per pint, six-pack, and so on. The average consumer would likely seek out a cheaper alternative. Thankfully, that legislation was quickly tabled, but only time will tell when that grim reaper will rear its ugly head.

Brewery Openings

As a sign that our ever-growing industry has no fear of saturation, a whopping 16 new breweries opened their doors to the public this past year, and there will be more to come in 2017. Enjoy beers now at the breweries below.

Santa Fe

Rowley Farmhouse Ales

Chili Line Brewing Co.

Southeast NM

Milton’s Brewing (Carlsbad)

Western NM

Route 66 Junkyard Brewery (Grants)

Northwest NM

Farmington HUB Brewery

Outside ABQ

Hub City Brewing Co. (Belen)

Ale Republic (Cedar Crest)

Albuquerque

Sidetrack Brewing Co.

Firkin Brewhouse & Grill

Starr Brothers Brewing Co.

Bow & Arrow Brewing Co.

Quarter Celtic Brewpub

Dialogue Brewing Co.

The 377 Brewery

Flix Brewhouse

Drafty Kilt Brewing

Brewery closings

Now for a moment of silence as we pour one out for our friends at Firkin Brewhouse, which shut down operations less than a year after it opened. If we didn’t dare to live the lives we want, to do what drives our passions in the face of failure, we wouldn’t be an industry, only a collection of bearded and pink-booted dreamers. To those that do, instead of just sitting around and talking about it, cheers.

Opening in 2017

Looking forward to this year, we remain hopeful that New Mexico will continue to have great options for craft beer. We will have plenty of good, solid brews, and new and interesting styles coming to our taps, and as far as that goes, we can rest assured that there won’t be a shortage of taprooms to get the cold pulls. In 2017, there’s no doubt that we will hear of more expansions and new taprooms. New breweries, beers, and brands will emerge onto the scene, and there’s nothing the radical anti-alcohol groups can do to stop us.

Stoutmeister was kind enough to also round up the list of breweries with pending small brewer licenses with the state, offering more hope for 2017.

Albuquerque

Hops Brewery (Nob Hill)

Steel Bender Brewyard (Los Ranchos) — projected February opening

Lava Rock Brewing (West side)

Desert Valley Brewing (adjacent to The Craftroom)

Bombs Away Beer Co. (near Lomas and Eubank)

Outside of Albuquerque

Truth or Consequences Brewing

Drylands Brewing (Lovington)

Bare Bones Brewing (Cedar Crest)

2017 planned breweries without license application

Red River Brewing Co.

Lone Sun Brewing (Albuquerque)

Hausammann Brewing (Albuquerque)

* * * * *

Happy New Year, New Mexico! See you at WinterBrew!

Cheers!

— Luke

If you got the tickets, we've got the beer lists to whet your appetite!

If you got the tickets, we’ve got the beer lists to whet your appetite!

All right, this is one of those posts where you can react one of two ways:

  1. Be excited, because you bought a ticket
  2. Be seriously bummed, because you did not and the event is sold out

If you fall under No. 2 there, you might want to just move on with your internet browsing. Unless you want to kick yourself for not getting a ticket to WinterBrew, the annual awesome NM Brewers Guild event, which takes place this Friday at the Santa Fe Farmers Market from 5 to 8:30 p.m. Yes, the event is sold out, as it is every year. Only so many folks can fit inside the space, and few of us ever leave (unless a certain emeritus Brew Crew member decides to hold his wedding the same weekend, which happened to us last year) until the night is done.

There will be food on site (you will need it), the Rail Runner does drop you off right there (though not until a little after 6 p.m.), and if you are heading up and want to spend the night, there is a discount at the Sage Inn & Suites (call 505-982-5952 and mention WinterBrew to get said discount).

Truth is, if you are going, you probably know all of these things. What you probably do not know is what beers will be poured. As usual, we asked around, and while not everyone answered us (yet), what lists we received were fairly impressive.

  • Abbey: Monks’ Ale, Monks’ Dubbel, Monks’ Tripel, Monks’ Dark, Monks’ Golden Ale
  • Bathtub Row: Holiday Bock, The Tripel Lindy, Spearmint Stout, Honey DIPA
  • UPDATED >>> Bosque: Tone it Down Pale Ale, Jet Black Russian Imperial Stout, Vienna Amber, Lager, Elephants on Parade, IPA, Brewers Boot, Scotia, Barrel-Aged Imperial Coffee Brown, Barrel-Aged Red Lightning
  • Bow & Arrow: Storm & Hearth (Vanilla Bean Stout), Crossed Arrows (Scotch), Sun Dagger (Saison), Land of Manana (Farmhouse) IPA
  • Boxing Bear: Chocolate Milk Stout, The Red Glove, Ambear, Uppercut IPA, AppleBear Cider
  • La Cumbre: Elevated IPA, Project Dank, Red Ryeot, Malpais Stout, Cafe Con Leche
  • Milton’s: TBA
  • Rio Bravo: Level 3 IPA, Belgian Strong (Golden), NM Pinon Coffee Porter, Roadkill Red, Barrel-Aged Old Town Porter, Cereza Loca Cherry Sour
  • Sidetrack: TBA
  • Three Rivers: Cerberus (BA Imperial Stout/11.8% ABV), Truffle Butter (Imperial Stout w/ peanut butter/10% ABV), Brass Monkey, Framboise de Trois-Rivieres (Sour Blonde/4.7% ABV), IPAC Nugs (7.2% ABV)
  • Tractor: Luna de los Muertos, Barley Wine, Cranberry Ginger Cider, Cerveza New Mexican Lager, Almanac IPA
  • Turtle Mountain: Depravity, El Toro Rojo, Encierro (maybe), Hopshell IPA (maybe)
  • Blue Corn: Apparition Pale Coffee Ale, Russian Imperial Stout, Roadrunner IPA, Captain Omar’s Boat Beer
  • Chili Line: TBA
  • UPDATED >>> Duel: Monomyth (DIPA), Manikin (Scottish), Fantin (Pale Ale), Bad Amber, Turncoat (Sour Winter Brown), Winter Saison (blended casks), and maybe Goya (Cask-aged Imperial Stout)
  • Rowley: Greyscale all night; 5 p.m. release — Homeslice (Brett IPA), 6 p.m. — Haole Kook (Pineapple Berliner Weisse), 7 p.m. — The Darkest Season (Dark Winter Saison), 8 p.m. — Sin Barreras with Mostra coffee, cinnamon, and maple
  • Santa Fe: Snowflake IPA, Dysphotic Stout, Adobe Igloo, Vanilla Hazelnut Porter (small keg)
  • Second Street: Cereza Negra Nitro (Tart Cherry Stout), 2920 IPA, Brown Ale, Fulcrum IPA, Rod’s Steam Bitter, Anniversary Ale

As more lists come in, we will share them, right up until Brandon and I hop on the train. See many of you up there. For those who missed out this year, no excuses, you better get those tickets early next time around!

Cheers!

— Stoutmeister

La Cumbre grows with purchase of adjacent property

Posted: January 12, 2017 by cjax33 in News
Tags:
La Cumbre has purchased the empty building next door, adding 6,000 square feet.

La Cumbre has purchased the empty building next door, adding 6,000 square feet.

Back when we ran our Look Back/Look Ahead Series entry on La Cumbre, Jeff Erway said he was getting close to acquiring “a property very close to here” that would help expand the brewery’s distribution footprint. The only thing Jeff left out was which building, but just about anyone walking down Girard had to notice that the property just north of the brewery was for sale.

Jeff announced on his personal Facebook page late Wednesday afternoon that he had indeed purchased the 6,000-square foot building. A quick follow-up at the brewery led to the succinct, “I bought that f—ing building right there!” from a clearly excited brewer. Jeff had hinted at the possible purchase back in our 2015-16 Look Back/Look Ahead article, and he confirmed the entire process took 18 months.

Finally, though, the building will be his. Jeff said in December the building will house offices for much of his distribution staff, and either he or Scot Nelson, the brewery’s chief financial officer, will also move his office next door. Beyond that, the new building will house one other cool feature (pun intended).

“If we can close on that, we will be adding a 2,500-square-foot cold room in the very near future,” Jeff said last month. “That will be mostly for distribution, but that will open up our 1,000-square-foot cold room out back for a lot more barrel aging. What we realize in the past few years, this has been kind of a learning process for Daniel (Jaramillo) and I, we really don’t like barrel-aged beers, specifically whiskey barrel-aged beers, that have been aged warm in any way. If they’re going to be above 60 degrees, we really don’t like the results. That being said, long, slow cold-aging in a cold room, we like that a lot. So, you could see quite a bit more barrel-aged beers coming out of our place. A few more specialty releases in that vein.”

We will raise our glasses to all of that.

Oh, yeah, and Jeff wrote on Facebook that it will give the brewery 26 new parking spaces. That alone deserves a hallelujah.

Look for other new details from La Cumbre in the near future. Until then, make sure to stop by for a pint and congratulate the staff on their new acquisition.

Cheers!

— Stoutmeister

Greetings, New Mexico craft beer lovers. Stoutmeister here with The Week Ahead in Beer. This column covers all the breweries in Bernalillo and Sandoval counties, with Santa Fe’s six breweries, one in Socorro, one in Los Alamos, and one in Moriarty also joining the party.

Stoutmeister puts on his serious face to handle The Week Ahead in Beer.

Stoutmeister puts on his serious face to handle The Week Ahead in Beer.

There are many varieties of stout these days, but it is hard to miss the fact that folks in the ABQ area are really into the sweeter styles. Well, since it is still stout season, your breweries will satisfy your sweet (stout) tooth this week. Starting today (Wednesday), Quarter Celtic is tapping Count Stoutula, their new chocolate stout. Enjoy a dessert beer with lunch or dinner. To keep the party going, head over to La Cumbre on Friday for the Cafe con Leche tap and bottle release. If you are headed to WinterBrew in Santa Fe, fear not, it will be poured there as well. Then to round out your week, and to keep your beer cellar full(er), head over to Boxing Bear for the return of Chocolate Milk Stout, the GABF and World Beer Cup gold medal winner, on tap and in bombers. Just remember to brush your teeth thoroughly at the end of each night. Oh, and if you prefer your stout with even more copious amounts of delicious coffee flavor, Tractor has Cowgirl Coffee Stout available, including on nitro at Wells Park. Do not drink late at night, however, unless you plan to stay up to see the sun rise over the Sandias.

A couple quick updates, with more to come later on both, but Pi Brewing is still closed indefinitely while they make repairs from the impact of a car hitting the building back on January 1. Keep up on the repair schedule on their Facebook page. Also, Albuquerque Brewing is closed until at least February 1. We will have more on their developing situation possibly later today or at least before the week is out.

On the new beer front this week, there are a few other new options to check out. Bow & Arrow hits the mark with Bucking Brown-co, plus Autumn Archer (Marzen) returns for a winter run. Boxing Bear is also feeling strong with Iron Lung Smoked Porter. Chama River brings back Hopmonic Convergence, plus they have a new wheat beer, Alpha Centaur, and an epic, oak-aged Baltic porter called Natalia Polonch’. Speaking of Chama, its brewer and the brew team at Dialogue collaborated on the new Sour Winter Warmer, which debuts at the latter Friday. Drafty Kilt embraces the hops with Campbell Toe IPA. The Imperial Stout is back at both Kaktus locations. Marble has a new double IPA, Equinat, available at the Heights location. Rio Bravo cranks it up with Level 3 IPA. Tractor also introduces Cranberry Ginger Cider this Thursday. Encierro Red Ale makes its debut at Turtle Mountain, plus Can’t Catch Me Copper Lager should be available soon.

Up in Santa Fe, Blue Corn has a fresh batch of Scotch Ale. Rowley Farmhouse Ales introduces Stoutish, a session oatmeal stout. Santa Fe embraces the hops of the season with Snowflake IPA. Second Street has new batches of Fulcrum IPA, Rail Runner Pale Ale, and Rod’s Steam Bitter, plus three more beers are due out later this week.

Over in Los Alamos, there are a slew of new beers available at Bathtub Row, including Crazy Mother IPA, Spearmint Stout, and more (see their entry below). Down in Socorro, Quebradas Sunrise Amber rises again at Twisted Chile.

Continue reading for all the news that is fit to blog for the week of January 9.

To break down each “capsule,” I listed the brewery (with Web page linked), its phone number and hours of operation. Under “Beers” are the new or seasonal beers on tap for this week.

Albuquerque metro area breweries

Albuquerque Brewing Co. — (505) 797-1842

(Mon–Fri 3-10 p.m., Sat 11 a.m.-10 p.m., Sun noon-8 p.m.)

Beers/News: ABC is closed until at least February 1 for renovations. We will have further updates when they are available.

Ale Republic — (505) 281-2828

(Mon–Thurs 2–10 p.m., Fri–Sun noon–10 p.m.)

Beers: Contact the brewery for an updated list.

Alien Brew Pub — (505) 884-1116

(Mon–Thurs 11 a.m.–midnight, Fri–Sat 11 a.m.–2 a.m., Sunday 10 a.m.–midnight)

Beers: Call the number above for details on any small-batch beers currently available. They change frequently. The rest of the lineup is from the Sierra Blanca/Rio Grande family of beers.

Back Alley Draft House — (505) 766-8590

(Sun–Weds 4 p.m. to 10 p.m., Thurs–Sat 4 p.m. to midnight)

Beers: Contact the brewery for an updated list.

Happy Hour/Discounts: Sundays are Service Nights at Back Alley, with $2 off all beers for service industry workers. Bring your server’s ID and you will be rewarded. All beers are $1 off on Tuesdays.

Bistronomy B2B/Lobo Beast 101 — (505) 262-2222 (B2B), (505) 247-2116 (Lobo)

(B2B: Mon–Tues 4-9 p.m., Weds noon-9 p.m., Thurs–Sat noon-9:30 p.m., Sun noon-9 p.m.; Lobo: daily 4 p.m. to close)

Beers: Contact the brewery for an updated list.

The Blue Grasshopper — (505) 896-8579

(Noon to 11 p.m. most days, call for more info)

Beers: Belgian Pale Ale, Paddy Wagon Red, Dunkelweizen. The Dunkelweizen is the most recent addition.

Live Music: Bands perform from 6 to 9 p.m. every Tuesday through Saturday. Click the link for the schedule.

Boese Brothers Brewery — (505) 382-7060

(Hours: Mon–Thurs 3 p.m.–midnight, Fri 3 p.m.–2 a.m., Sat noon–2 a.m., Sun noon–10 p.m.)

Beers: Patriot Porter, La Onza White Ale, Dr. Strangehop XPA, Duke City Lager, Double Dead Ale, Santa’s Little Helper. Double Dead Ale is also available in bombers. Santa’s Little Helper, the most recent addition, is a raspberry vanilla porter.

Happy Hour/Discounts: Boese will have a happy hour from 3 to 7 p.m., Monday through Friday, with $3 pints. You can also get $3 pints all day Tuesday and $6 growler fills all day Wednesday.

Bosque Brewing Company — (505) 750-7596 (main brewery), (505) 508-5967 (Nob Hill Public House), (575) 571-4626 (Las Cruces Taproom)

(Main brewery on San Mateo: Mon–Thurs 11 a.m.–10 p.m., Fri–Sat 11 a.m.-midnight, Sun noon-8 p.m.; Nob Hill: Mon–Weds 11 a.m.-11 p.m., Thurs 11 a.m.-midnight, Fri–Sat 11 a.m.-1 a.m., Sun noon-11 p.m.; Las Cruces: Sun–Thurs noon-11 p.m., Fri–Sat noon-midnight)

Beers: Dry Stout, Citronic Red, Cascade IPA, Vienna Amber, Double Brown, Chocolate Porter. The most recent additions are the Porter, Vienna, Citronic, and Cascade. Red Lightning, Bosque’s fourth anniversary beer, is an imperial red that has been barrel aged, and it is still for sale in bombers.

Happy Hour/Discounts: Bosque has a happy hour running from 3-6 p.m. Monday through Thursday and all day on Sunday. Look for special menu items and get $1 off your favorite pints.

Bow & Arrow Brewing — (505) 247-9800

(Mon-Weds 3–10 p.m., Thurs 3–11 p.m., Fri-Sat noon–midnight, Sun noon–9 p.m.)

Beers: Flint & Grit (British Mild), Sun Dagger (Saison), Crossed Arrows (Scotch Ale), Hoka Hey (IPA), Jemez Field Notes Lager, Storm & Hearth Vanilla Bean Stout, Land of Manana Farmhouse IPA, Bucking Brown-co, Autumn Archer (Marzen). The most recent additions are the Bucking and Archer. Storm & Hearth Vanilla Bean Stout is back and even better than the first time.

Happy Hour/Discounts: Bow & Arrow has happy hour every Monday through Thursday from 3 to 6 p.m. Get $1 off pints. A new late happy hour starts Thursday at 9:30 p.m. and Friday and Saturday at 10 p.m.

Boxing Bear Brewing Company — (505) 897-2327

(Sun-Thurs 11 a.m.-10 p.m., Fri-Sat 11 a.m.-11 p.m.)

Beers: Vantablack Russian Imperial Stout, The Saaz Man Cometh, The Red Glove, Rye Hard IPA, Scotch Rocket, Munich Ale, Iron Lung Smoked Porter. A recent addition is the monstrous Vantablack (10.2% ABV, 80 IBU), which is back for a second epic run. Bombers of The Red Glove (7.2% ABV, 105 IBU), a gold medal winner at GABF, are now for sale at the brewery and other fine establishments like Jubilation. Chocolate Milk Stout returns on tap and in bombers on Saturday.

Live Music: Saturday—The Real Matt Jones, 3-6 p.m.

Happy Hour/Discounts: Every day at lunchtime (11 a.m. to 3 p.m.), for just $10 you can get a pint and a panini of your choice.

Weekly Events: Today (Wednesday)—Geeks Who Drink, 8-10 p.m.

Broken Trail Brewery & Distillery — (505) 221-6281

(Mon-Thu 3-9 p.m., Fri 3-10 p.m., Sat noon-10 p.m., Sun 11 a.m.-8 p.m.)

Beers: Otero ESB, Lone Pine Pilsner, Sancho Saison, Generic Red Ale. Keep an eye out for a bourbon barrel sour in the coming weeks.

Live Music (main location): TBA

Weekly Events (main location): Today (Wednesday)—Cards Against Humanity hosted by 10 Drink Minimum, 7 p.m.; Sunday—Build-your-own Bloody Mary bar, 11 a.m.-2 p.m.; Tuesday—All hours beers $2 a pint

Canteen Brewhouse — (505) 881-2737 (brewery), (505) 200-2344 (taproom)

(Brewery: Sun–Thurs noon–10 p.m., Fri–Sat noon–midnight; Taproom: Open daily 3–10 p.m.)

Beers: Vienna Lager, Operation Black Hops IPA, Panama Joe, Smoked Oat Porter, Exodus IPA, Social Capital. This version of Social Capital was made with dark cherries and aged on French oak. The Vienna Lager replaced the Munich Helles, so Central Europe is still represented.

Live Music: Thursday—Todd Tijerina, 6-9 p.m.; Sunday—Zoltan and the Fortune Tellers, 3-6 p.m.

Cazuela’s Seafood & Mexican Grill — (505) 994-9364

(Open daily 8 a.m.–10 p.m.)

Beers: Papacabra (Double IPA), Acapulco Gold (Mexican Lager), Chupacabra IPA, Piedra del Fuego Stoned Cream Ale, Beer for My Horses (Oatmeal Stout). These are the regular house beers. Call the number above for an updated seasonal list.

Chama River Brewing Company — (505) 342-1800

(Sun–Thurs 11 a.m.–11 p.m., Fri–Sat 11 a.m.–midnight)

Beers: Krampus (Barleywine), Hopmonic Convergence IPA, Alpha Centaur (Wheat Beer), Natalia Polonch’ (Baltic Porter). The Natalia (9.5% ABV, 33 IBU) was oak aged, which means it might be the finest Baltic ever made. Don’t believe me? GET TO THE CHAMA!!!! Unlike Arnold, you just get to drink an epic beer, not battle an alien trophy hunter to the death.

News: Chama now has a rotating nitro tap. Call to see what is available this week.

Dialogue Brewing — (505) 585-1501

(Open daily noon-midnight)

Beers: Belgian Citrus IPA, Berliner Weisse, Sour Raspberry, Cream Ale, Saison, Robust Porter, The Centennial IPA, Coffee Lager. The Coffee Lager (4.7% ABV, 18 IBU) is the most recent addition to the lineup. The Centennial (7.2% ABV, 75 IBU) should satisfy your need for hops. The Sour Winter Warmer, brewed in collaboration with Chama River, debuts Friday.

Live Music: Saturday—Tropical Girls, 7 p.m.

Weekly Events: Monday—Service Industry Night, 6 p.m.

News: Kitsune Food Truck will be parked out front every day for lunch.

Drafty Kilt Brewing — (505) 881-0234

(Sun–Thu 11 a.m.–10 p.m., Fri–Sat 11 a.m.–midnight)

Beers: Groundskeeper Willie Cream Ale, Wee Beastie Scottish Ale, McWabbit Pale Ale, Campbell Toe IPA. Welcome to the listings, Drafty Kilt! Brewer/owner Mike Campbell has three of his own creations on tap at 4814 Hardware Dr. NE, including the new Campbell Toe (no snickering). Check out our review.

Flix Brewhouse — (505) 445-8500

(Open daily 11 a.m.-midnight)

Beers: Blonde Ale, Lupulus IPA, Satellite (Red IPA), 10 Day Scottish Ale, Luna Rose Wit, Umbra Chocostout, The Brown Basilisk, Dubbel Whammy, Radegast American Pale Ale, Rebel Yell Porter, Holy Mother of Quad. Flix is at the max of five seasonals at a time, with The Brown Basilisk (5% ABV, 19 IBU), an English brown ale, Dubbel Whammy (6.8% ABV, 19 IBU), Radegast Pale Ale, and Rebel Yell Porter (5% ABV, 35 IBU), which was brewed up specifically for the release of Rogue One: A Star Wars Story, and Holy Mother of Quad (8.5% ABV, 30 IBU) all available on tap.

Kaktus Brewing — (505) 379-5072

(Bernalillo hours Mon-Thu 2-9 p.m., Fri-Sat 11:30-10 p.m., Sun 11:30-9 p.m.)

Beers: Down and Stout, ESB, Blonde Ale, Helles Lager, Imperial Stout, Black IPA, Oaxford IPA, Ambrosia Amber, Walnut Cider, DjinnJar Kombucha. A recent tap turnover introduced Down and Stout, Blonde Ale, Black IPA, Oaxford IPA, Ambrosia Amber, Walnut Cider, and since then Imperial Stout was able to sneak back onto the list.

Weekly Events (Nob Hill): Thursday—The Desert Darlings, 7 to 9 p.m.

Weekly Events (Bernalillo): Sunday—Brunch, 11:30 a.m.-3 p.m., The Desert Darlings, 6-8 p.m.

Happy Hour/Discounts: Kaktus has several new weekday specials in Bernalillo, including $3 pints on Monday, $9 growlers on Tuesday, $6 bison nachos on Wednesday, and $8 Frito pie and beer on Thursday.

La Cumbre Brewing — (505) 872-0225

(Open every day at noon)

Beers: Angry Belgian, Ein Bier Bitte!, Albus Quercus, Pilot #8. A recent addition is the Ein Bier Bitte!, a delicious German Helles lager. The Albus Quercus is a saison aged in wine barrels, and can also be purchased in bomber form. The Pilot #8 is an experimental saison made on La Cumbre’s, you guessed it, pilot system. Cafe Con Leche returns on tap and in bombers on Friday.

Live Music: Saturday—Moonhat, 6-9 p.m.

Weekly Events: Tuesday—Lego Night Build Off, 6:30-8:30 p.m.

Lizard Tail Brewing — (505) 717-1301

(Mon–Weds noon-9 p.m., Thurs–Sat noon-midnight, Sun noon-7 p.m.)

Beers: Contact the brewery for an updated list.

Happy Hour/Discounts: Lizard Tail’s happy hour runs seven days a week from 3 to 6 p.m. You get $1 off food, flights, and pints.

Weekly Events: Tuesday—Geeks Who Drink, 8 p.m.; Thursday—Karaoke, 8-11 p.m.

Marble Brewery — (505) 243-2739 (downtown), (505) 508-4638 (Westside), (505) 323-4030 (Heights)

(Downtown: Mon–Sat noon–midnight, Sun noon–10:30 p.m.; Westside: Mon–Thurs noon–11 p.m., Fri–Sat noon–midnight, Sun noon–10 p.m.; Heights: Mon–Sat noon–midnight, Sun noon–10:30 p.m.)

Beers: Pumpkin Noir, Eastside Special Bitter, Fit Bird IPA, White Out, Brown Extra, Priddy Bueno Porter, Howlin Down Brown (Downtown and Heights only), Double IPA (Downtown and Heights only), La Blanche (Downtown and Westside only), Dang Pale Ale (Heights and Westside only), India Red Lager (Heights and Westside only), La Brune (Heights only), Equinat DIPA (Heights only), Comet Pale Ale (Westside only), Dunkel (Westside only), La Rouge (Westside only). The constantly shifting lineups at each location promise plenty of fun, no matter which one you visit. The most recent addition anywhere is Equinat, a new double IPA.

Live Music (Downtown): Monday—Joe Silver & Friends, 7-9 p.m.

Live Music (Heights): Friday—Lenin & McCarthy, 7-10 p.m.; Saturday—Hub City Sound System, 7-10 p.m.

Live Music (Westside): Friday—Todd Tijerina, 8-11 p.m.; Saturday—Pat Reyes Trio, 8-11 p.m.

Weekly Events (Downtown): Saturday—Brewery tours, 2 p.m.

Nexus Brewery — (505) 242-4100 (brewery), (505) 226-1055 (Silver Taproom)

(Brewery: Mon–Thurs 11 a.m.–9:30 p.m., Fri–Sat 11 a.m.–10 p.m., Sun 11 a.m.–8:30 p.m.; Silver Taproom: Mon–Fri 4-10 p.m., Sat noon-10 p.m., Sun noon-9 p.m.)

Beers: 2016 Barleywine, Nitro Chai Chocolate Porter, Ensign Belgo, El Dorado Session Pale Ale, Doppel-Spock. The most recent additions are the El Dorado and the Doppel-Spock, the latter of which has been lagered for three months.

News: The Silver Taproom is having a grand re-opening all weekend. The events, by day, are: Friday—Food samples from main location, 4 p.m.; Saturday—House party with games, a live DJ, and door prizes, 7-11 p.m.; Sunday—Music from Cornbread Blues, 1 p.m.

Happy Hour/Discounts (Brewery): Monday–Friday, $5 appetizers, 3-5 p.m.

Weekly Events (Silver Taproom): Saturday—a live DJ will perform

Palmer Brewery and Cider House — (505) 508-0508

(Tues–Sat 3–9 p.m.)

Beers: MWA (Malt With Attitude), Guero (Belgian Wit), Pale Ale, Stout, Cockness Monster (Scotch Ale). Palmer shares a building with Left Turn Distilling on Girard south of Candelaria. We got the full story on their origin and what’s to come in 2017.

Pi Brewing — (505) 890-9463

(Sun–Thurs 11 a.m.–9 p.m., Fri–Sat 11 a.m.–10 p.m.)

Beers: Kama Citra IPA, U Down w/ BVP?, Burque Lite, Cardinal Sin Red, AdHd, Amber’s Amber, Axis of Awesomeness, It’s So Tinsel. The Kama Citra (7.2% ABV, 95 IBU) is back for another run. Recent additions to the lineup include Axis of Awesomeness (8.1% ABV, 80 IBU), an imperial IPA, and It’s So Tinsel (8.4% ABV, 25 IBU), a Scottish Wee Heavy.

News: Pi is temporarily closed due to a damaged wall. See our intro for more info.

Ponderosa Brewing Co. — (505) 639-5941

(Sun 11 a.m.–10 p.m., Mon–Sat 11 a.m.–11 p.m.)

Beers: Oud Bruin, Schwarzbier, Mosaic Single Hop Pale Ale, Nikolaus, Amber Ale. The Oud Bruin, a brown sour, is now on tap and for sale in bombers. You can also still purchase bombers of Sour Saison, Big Belgian IPA, and Preacher’s Daughter (Belgian Golden Strong) at the taproom or at liquor stores around town.

Quarter Celtic Brewpub — (505) 503-1387

(Sun–Thurs 11 a.m. to 10 p.m., Fri–Sat 11 a.m. to 11 p.m.)

Beers: Irish Handcuffs Imperial Stout, All the WITty Names are Taken, “Oi!” Kellerbier, Clark IPA, Count Stoutula. The “Oi!” is a lighter lager, a good way to start your day. Back on tap is Clark, a hazy New England-style IPA. Irish Handcuffs is nearly out, but fear not, since Count Stoutula (chocolate stout) is on tap today (Wednesday).

Weekly Events: Saturday—Premier League Viewing Party, 8 a.m.

Red Door Brewing — (505) 633-6675 (brewery), (505) 990-3029 (downtown taproom)

(Brewery hours: Mon–Thurs 11 a.m. to 11 p.m., Fri 11 a.m. to midnight, Sat 7 a.m. to midnight, Sun 11 a.m. to 10 p.m.; Downtown taproom hours: Mon–Thurs 11 a.m. to 11 p.m., Fri–Sat 11 a.m. to midnight, Sun 11 a.m. to 10 p.m.)

Beers: Vanilla Cream Ale, Ottobrau Pilsner, Strong Scotch Ale, Calypso SMaSH Pale Ale, Nieuwe Bruin (downtown taproom only). The Calypso is the most recent addition to the lineup. The Vanilla Cream and Scotch are a coupe of old favorites back for another run.

Weekly Events (Brewery): Saturday—Beer and Breakfast, 7-10 a.m.; Monday—The Draft Sessions, 7-9 p.m.

Weekly Events (Taproom): Today—Paint it Black Open Mic, 8-10:30 p.m.; Tuesday—Geeks Who Drink, 7-9 p.m.

Rio Bravo Brewing Company — (505) 900-3909

(Mon–Thu noon–10 p.m., Fri–Sat noon–11 p.m., Sun noon–9 p.m.)

Beers: Rio Bravo Amber, Weizen, Randy’s Shandy, Dirty Rotten Bastard IPA, Snakebite IPA, Black Angus Stout, Randy’s Red Ale, Duke City Pilsner, Old Town Porter (regular and barrel aged), Barley Wine (regular and barrel aged), Oktoberfest, Raspberry Sour, Cereza Loco (Cherry Sour), NM Pinon Coffee Porter, Oatmeal Stout, Belgian Strong Golden, Level 3 IPA. The Level 3 (7.5% ABV, 120 IBU) should satisfy any hophead. Also of note, the Karl’s Krystal Weizen will be $2.50 for pints for the rest of January.

Live Music: Friday—Adam Hooks, 8 p.m.; Saturday—Given Time, 8 p.m.

Weekly Events: Today (Wednesday)—Movie Night, 7 p.m.; Friday—Philly Friday, all day; Tuesday—$2 Taco Tuesday, all day

Sandia Chile Grill — (505) 798-1970

(Mon–Sat 8 a.m.–8 p.m., Sun 8 a.m.–6 p.m.)

Beers: Call the brewery for an updated list.

Sidetrack Brewing — (505) 288-6468

(Mon–Thurs 3–11 p.m., Fri 3 p.m.–midnight, Sat noon–midnight, Sun noon–10 p.m.)

Beers: Pub Ale, Railhead Red, Switchgear IPA, Pullman Porter, 3:10 to Belen Brown, Oat to Joy Pale Ale. The most recent additions are the Pullman Porter, a take on an English brown porter, and Oat to Joy Pale Ale.

Cask: The Pub Ale and IPA are in the firkins.

Weekly Events: Tuesday—Taco Tuesday, all day

Starr Brothers Brewing — (505) 492-2752

(Open 11 a.m. to 10 p.m. every day)

Beers: Starrstruck IPA, L.A. Woman (Blonde), Red Zepplin, St. Pumpkins Eve (Holiday Stout), Weizenheimer, Therecastle, Lampshade Porter. The most recent additions are Weizenheimer, a hefeweizen, Therecastle, an English-style brown ale, and Lampshade Porter.

Weekly Events: Saturday—Premier League Viewing Party, 8 a.m.

The 377 Brewery — (505) 934-0795

(Open noon-11 p.m. most days)

Beers: English Best Bitter, Session IPA, Black IPA, Robust Porter, Kolsch, Hefe, Cream of Sum Yung Guy, IPA, Oatmeal Stout. Welcome to the listings, 377! Holy moley, they now have seven house beers on tap. The Wayne’s World-inspired Cream of Sum Yung Guy (8.5% ABV) is an imperial cream. The most recent additions are the IPA (7.2% ABV, 98 IBU) and Oatmeal Stout (7.5% ABV, 62 IBU).

Tractor Brewing Company — (505) 433-5654 (Nob Hill), (505) 243-6752 (Wells Park)

(Nob Hill: Sun–Weds noon–midnight, Thurs noon–2 a.m., Fri–Sat noon–2 a.m.; Wells Park: Mon–Thurs 3 p.m.–close, Fri–Sun 1 p.m.–midnight)

Beers: Turkey Drool, Traktoberfest, Javi Light Lager, Kolsch (Nob Hill only), Tupac Cali Red, Farmhouse Saison, Farmer’s Freckles Scottish Export, Chiapas Mexican Amber, Big Sipper IPA, Apricot Wheat, Berliner Weisse, Dry Hard Cider, Barrel-aged Luna De Los Muertos, Goathead Hador Doppelbock, Partridge in a Pine Tree IPA, Cranberry Ginger Cider, Cowgirl Coffee Stout (nitro version at Wells Park). Turkey Drool, our ultimate fall favorite, is on tap and as delicious as ever. Our ultimate winter favorite, Luna De Los Muertos, a Russian imperial stout, is back and this time it’s been barrel aged. You can also buy it in bombers around town.

Live Music (Wells Park): Thursday—The Gypsy Playboys, 7 p.m.

Live Music (Nob Hill): Saturday—Alex Maryol, 5 p.m.

Other Events (Wells Park): Today (Wednesday)—Art Fusion for a Cause, 7 p.m.; Thursday—Mikael Lamonde Art Opening with glass release, 7 p.m.; Friday—Art Fight 27: Night of Cinema!, 7 p.m.; Saturday—Hanging with the Babes (and Bullies), 5 p.m.; Sunday—Adults’ Afternoon Out, 2 p.m.

Other Events (Nob Hill): Saturday—Craft + Beer: Begin-Again, 3 p.m.

Weekly Events (Wells Park): Monday—Monday Night Film Club, 8 p.m.; Tuesday—Kamikaze Karaoke, 7 p.m.

Weekly Events (Nob Hill): Today (Wednesday)—Writing Wednesdays, 5 p.m.; Monday—Tractor Tune Up, 7:30 p.m., ABQ Pens & Pints, 8 p.m.

Also, every first Monday of the month at both Tractor locations is Beer for a Better Burque night. For every pint you buy $1 can go to one of four charities that have partnered with Tractor. You can also opt to purchase a special growler with the logo of your favorite charity.

Happy Hour/Discounts: Tractor now has a late happy hour from 9 p.m. to midnight on Mondays with $2 classic beers and $3 seasonals.

Turtle Mountain Brewing Company — (505) 994-9497

(Kitchen hours: Mon–Tues 11 a.m.-8:30 p.m., Wed–Thurs 11 a.m.-9 p.m., Fri–Sat 11 a.m.-9:30 p.m., Sun 10:30 a.m.-8:30 p.m. Reminder: TMBC closes early when business dictates. Please call.)

Beers: El Toro Rojo, Mashhole (Brown IPA), McSmack, Encierro Red Ale, Depravity (Barleywine). The El Toro (8.5% ABV) is a new imperial red. Depravity (10% ABV) is a beast of a barleywine. Can’t Catch Me Copper Lager will debut soon when a certain beer runs out.

News: Wooden Teeth is being promoted to the regular lineup, replacing the Helles, which is nearly out.

Cask: Tuesday—El Toro Rojo

Santa Fe breweries

Blue Corn Brewery — (505) 438-1800

(Open daily 11 a.m.–10 p.m.)

Beers: Scotch Ale, Captain Omar’s Boat Beer (Dortmunder Export), High Altitude Pale Ale, Apparition Pale Coffee Ale. The Scotch Ale is the most recent addition to the lineup.

Chili Line Brewing — (505) 500-7903

(Mon–Sat 4–11 p.m., Sun 11:30 a.m.–11 p.m.)

Beers: Santa Fe Jefe (Rauchweizen), Guadalupe di Luppoli (India Pale Lager), Stout, Antonio Bandito (Dunkelweizen), LOCO Motive (Vienna Lager). The Stout is a seasonal. The LOCO Motive is the new addition to the regular lineup. The other beers just got more formal, fun names.

Live Music: Every night at 7 p.m.

Happy Hour/Discounts: Reverse happy hour after 9 p.m. includes $1 off pints, $6 appetizers, $10 entrees and pizzas.

Duel Brewing Company — (505) 474-5301

(Brewery: Mon–Sat open at 11 a.m., Sun open at 1 p.m.; ABQ taproom: Mon–Thurs 2 p.m.–midnight; Fri–Sun noon–midnight)

Beers: Bad Amber, Fiction (IPA), Non-Fiction (Pale Ale), Fantin (Double Pale Ale), Whistler (Belgian Blonde), Cezanne Magnifique, Rye Goya (Imperial Stout), Stocious (Wee Heavy), Judith (Sour Amber), HMWWA FIACFW (Barrel-aged Sour). The most recent additions are the Rye Goya, Stocious, Judith, and the unpronounceable, but tasty, HMWWA FIACFW.

Live Music (ABQ taproom): Saturday—James Whiton, 9 p.m.

Other Events (ABQ taproom): Friday—Drag Queen Trivia 90s Edition, 8 p.m.

Happy Hour/Discounts (Brewery): Happy hour Mon–Fri, 4-6 p.m. (discounts for all draft beer), Growler Saturdays ($3 off growler fills).

Happy Hour/Discounts (ABQ taproom): Happy hour Mon–Fri, 5-7 p.m.

Rowley Farmhouse Ales — (505) 428-0719

(Open all week from 11:30 a.m. to 10 p.m.)

Beers: Greyscale, Dr. Drei, Sinn Barreras (Mole), Sinn Barreras (Mexican Vanilla). Say hello to Santa Fe’s newest brewery, which opened this month. They have some guest taps, plus their latest offerings, Dr. Drei, a Brett black IPA, and Greyscale, their popular grisette. The Sinn Barreras is an imperial oatmeal stout, one batch made with red chile and more, the other with, well, if you guessed Mexican Vanilla, you guessed right.

Santa Fe Brewing Company — (505) 424-3333

(Main taproom: Mon–Sat 11 a.m.–10 p.m., Sun 2-8 p.m.; ABQ taproom: Mon–Thurs 11 a.m.–11 p.m.; Fri–Sat 11 a.m.–midnight; Sun 11 a.m.–10 p.m.)

Beers: Snowflake IPA, Hipster Union Red Rye, Adobe Igloo, Nuevo (Blonde Ale), Dysphotic Stout (ECS). The latest entry in the Ever Changing Series, Dysphotic Stout, is basically the Black Beast of AAAAHHHH. Snowflake IPA is back, now part of a series of seasonal-themed IPAs. Adobe Igloo is back on tap and in six packs.

Happy Hour/Discounts: $1 off growler refills in the tasting room on Mondays. $2 pint Tuesdays at the Eldorado Taphouse. On Wednesday, there is a $2 pint special in the tasting room. On Thursday, there will be $1 off growler refills at the Eldorado Taphouse.

Second Street Brewery — (505) 989-3278 (Railyard), (505) 982-3030 (original location)

(Mon–Thurs 11 a.m.–10 p.m., Fri–Sat 11 a.m.–11 p.m., Sunday noon-9 p.m.)

Beers: Kolsch, IPA, Cream Stout, 2920 Pale Ale, 2920 Pilz, Anniversary Ale, Rauchbier, Fulcrum IPA, Rail Runner Pale Ale, Rod’s Steam Bitter. The most recent additions are the Fulcrum, Rail Runner, and Rod’s Steam Bitter, a past medal winner at GABF. Sadly, you all drank up all the Trebuchet before I could visit Santa Fe. Coming next are 2920 IPA, Brown Ale, and Cereza Negra, a tart cherry stout.

Live Music (Original location): Friday—The Bus Tapes, 6-9 p.m.; Saturday—Swing Soleil, 6-9 p.m.

Live Music (Railyard): Friday—Ornetcetera, 6-9 p.m.; Saturday—Stella, 6-9 p.m.

Weekly Events (Railyard): Thursday—Geeks Who Drink, 8 p.m.

Other breweries you need to visit

Bathtub Row Brewing — (505) 500-8381

(Mon–Weds 2–10 p.m., Thurs 2–11 p.m., Fri–Sat noon–11 p.m., Sun noon–10 p.m.)

Beers: The Tripel Lindy, Wit Rock, Crazy Mother IPA, Betty on Brett, Spearmint Stout, Jarrylo Pale Ale, Beedle’s Apple Ale, Catcher ‘n the Rye. The most recent tap turnover went down in Los Alamos with Crazy Mother, Betty, Spearmint, Jarrylo, Beedle’s, and Catcher making their debuts.

Weekly Events: Thursday—Open mic, 6 p.m.

Sierra Blanca Brewing — (505) 832-2337

(Mon–Thurs 10 a.m.–6 p.m., Fri –Sat 11 a.m.–9 p.m.)

Beers: Cherry Wheat, Whiskey Milk Stout, Cranberry Sour, Interstella Vanilla. The popular Cherry Wheat is more tart than sweet, and it will soon be bottled. The most recent additions are the Whiskey Milk Stout and Cranberry Sour.

Twisted Chile Brewing — (575) 835-2949

(Mon–Thurs 11 a.m.–9 p.m., Fri–Sat 11 a.m.–10 p.m., Sun noon-4 p.m.)

Beers: Zia Pilsner, 790 IPA, Hose Co. 1 Red Lager, Venom IPA, KC’s Irish Stout, English Porter, Pilabo Pale Ale, Schwarzbar Black Lager, Quebradas Sunrise Amber, Lobo Blanco White IPA. The newest addition is the Quebradas, back for another run.

Live Music: TBA

Weekly Events: Today (Wednesday)—Open mic, 6:30-9 p.m.

* * * *

That’s all for this week! If you have any questions or comments, leave them below or contact us on our Facebook page.

Cheers!

— Stoutmeister

Incoming GM Doug Osborn, outgoing GM Jason Fitzpatrick, and head brewer Nic Boyden.

Incoming GM Doug Osborn, outgoing GM Jason Fitzpatrick, and head brewer Nic Boyden.

For this edition of our ongoing Look Back/Look Ahead Series, we are focusing on one of the more distant breweries in New Mexico (for most of you, at least). Bathtub Row Brewing (BRB) in Los Alamos has now been in business for over a year and a half, and things are going quite well in terms of brewing and business. I sat down with general manager Jason Fitzpatrick, staff member Doug Osborn, and head brewer Nic Boyden to get their take on how last year went and how this year will fare.

Some of the major changes have involved personnel. Nic was hired in 2016, and he seems to have gotten comfortable in his role after an exciting time learning the ropes.

“I finally feel like I’m getting up to full speed, getting into the groove now,” Nic said. “It allows me to focus on recipe development.” (See our earlier interview with Nic for more details on his life and times.)

To take some of the load off of him, a couple of the bartenders have been helping out with keg washing, milling, and other time-consuming chores. The sharing of duties gives Nic time to focus on other things, like new recipes, and as Jason pointed out, “It’s also a great crossover between back of the house and front of the house. They get to see what actually goes on in the process on a day-to-day basis.”

In addition to a new brewer, the general manager position will see a change soon as well. Jason has been the GM since February 2015, but he has plans for a new venture in Santa Fe and will be leaving in early 2017. (You will certainly see details about his venture on this blog, just to give you an idea what sort of business it will be!) Jason was around in BRB’s early days, and his experience and vision helped turn it into the success that it is today. Replacing him will be Doug, who has been working as a bartender at BRB for about a year and a half. Like Jason, who came from Marble when they had a location on the Santa Fe Plaza, Doug has a background in the beer business. He worked at Marble with Jason and helped get Blue Corn and Chama River off the ground. Prior to that, he was in St. Croix in the U.S. Virgin Islands, working on a ship and doing layout and design for a local newspaper.

“I haven’t been warm since I got back,” Doug said.

Bathtub Row also just recently bottled a beer for the first time. Introducing Becquerel on Brett. (Photo courtesy of BRB)

Bathtub Row also just recently bottled a beer for the first time. Introducing Becquerel on Brett. (Photo courtesy of BRB)

While the crazy days of starting up a fledgling business are behind them, there’s still a lot of work involved in running the brewery. For the most part, the GM handles all day-to-day operations, including purchasing, personnel, accounting, you name it, and the GM probably gets it done. Fortunately for Doug, Jason is planning to stick around long enough so that the handover will be smooth. Jason said he promised to stay in touch and will always have a soft spot for BRB.

Doug said he is looking forward to the challenges of his new position.

“My expertise has always been more front of the house than back of the house, especially when it comes to brewing,” Doug said. “I let those guys do what they do. But, I am looking forward to getting more involved in the brewing aspect.”

There are other changes afoot.

“We’re going to add a transportainer out back, which will help with storage,” Jason said. “We hope to use it as a mill room (too). We’re also going to purchase another 7-barrel fermenter to help with that summertime rush, when Hoppenheimer (IPA) is flowing, but demand is higher than we can meet.”

They may also buy a second fermenter later in the year to help ease the strain.

“Bigger is better in a lot of ways,” Nic said. “It provides bit more control over variables in the brew process. Doing larger and fewer batches can free up time to focus on cellaring and
barreling.”

In 2016, Jason estimated that BRB produced 700 to 750 barrels of beer; in 2017, he said that he expects that number to grow to as much as 1,100. As he succintly put it, “It’s a thirsty town.”

The brewery’s plans to buy and operate a food truck were foiled. The truck was purchased, but unfortunately the landlord didn’t allow them to sell food, so it will have to be sold. There are plenty of food options nearby that deliver, however. On a related note, the local food co-op was providing a simple food menu for awhile, but the logistics proved too difficult, so that has been scrapped.

The swanky new patio area at Bathtub Row.

The swanky new patio area at Bathtub Row. (Photo courtesy of BRB)

The outdoor seating area has been redone, and it’s much more comfortable now. It’s taken four months to finish, and because it doubles the occupancy, it’s a welcome addition. In the summer months, it will have sun sails overhead for shade. Complementing the patio on the side is some additional seating directly in front.

Beer dinners at the taproom have been a huge success. The most recent one sold out in three days. Generally, they are done monthly in coordination with Laura Hamilton, the chef at Pig and Fig, a local restaurant.

Other events will continue as well. Tuesday night is usually jazz night with local musicians, and Saturdays often feature a band. Last year’s Stout Invitational looks to become an annual event; this year’s will be even bigger, with 15 breweries featured versus last year’s 12. The brewery will be selling their wares at a monthly “beer and band” event at the nearby Pajarito Ski Area. BRB will also be taking part at WinterBrew, a beer festival at the Farmer’s Market in Santa Fe this Friday.

The beers will continue to be a mix of old favorites (Hoppenheimer, Wit Rock, and others) and new, creative recipes. Nic said he is keen on doing more barreling.

“We want to have more consistent barrel releases throughout the year, not just when we have a slow time,” he said. “In the summertime we are definitely strapped for brewing capacity.”

Recently, BRB featured a pair of excellent chile-infused beers. Expect 2017 to feature plenty of good brews.

2016 was BRB’s first full year of business, and it proved to be a huge success. 2017 should just be more of the same, and we mean that in the best sense.

Cheers!

— Reid

Chama River has claimed this trophy twice. So yeah, they want it back as much as anybody.

We’re too lazy and poor to make anyone a cool trophy like this for winning any of our polls. Sorry.

In the week between Christmas and New Year’s, the Crew put out a series of beer polls (you can find them here, here, and here) to see if all of you would vote differently than the readers of Albuquerque The Magazine in its Best of the City awards. In four categories, our readers and theirs were on the same page. The rest, well, no, often not even close.

To break it all down, we are listing all the pertinent info — total votes, winners, runners-up, and a reminder of the magazine winners. As always, these polls (or any polls) are hardly scientific proof of anything. There were even some accusations flying between the breweries that there was some ballot-stuffing going on, particularly in the last set of six polls. Next time around, if we ever do this again, we will make sure to activate the “one vote per IP address” option. If you scroll all the way to the bottom you will see the tallies of the seven voting members of the Crew.

Category: Best Red/Amber
Total votes: 196
Winner: Marble Red (64 votes)
ABQ Mag winner: Marble Red
Other vote totals: Bosque Brewer’s Boot (40), La Cumbre Pyramid Rock (35), Quarter Celtic Crimson Lass (32), Canteen Dougie Style (25)
Commentary: A rare win for one of the old guard. Being packaged and readily available at bars and restaurants across town did not hurt Marble Red, certainly, but that it held off the newer, shinier entries was still impressive. Marble was not so lucky in every other category.

Category: Best Scotch/Scottish
Total votes: 183
Winner: Bosque Scotia (127)
ABQ Mag winner: None, they didn’t have this category
Other vote totals: Bow & Arrow Crossed Arrows (27), Nexus Scotch (21), Drafty Kilt Wee Beastie (8)
Commentary: We subbed in this for Best Sour, since no one carries a sour regularly (at least not yet). Again, a packaged beer dominated here. If we were surprised by anything, it was that Nexus Scotch Ale, their co-best seller, did not get more votes.

Category: Best Pilsner/Lager
Total votes: 208
Winner: La Cumbre BEER (60)
ABQ Mag winner: Bosque Lager
Other vote totals: Boxing Bear Body Czech (52), Bosque Lager (45), Marble Pilsner (29), Chama River Class VI (12), Canteen High Plains Pils (10)
Commentary: This one was a close vote until the end, when the gold medal-winning BEER pulled away. Again, being packaged was a plus. This is kind of a poll we should revisit in the summer, when more people are drinking this style.

Category: Best Stout
Total votes: 218
Winner: Boxing Bear Standing 8 (77)
ABQ Mag winner: Tractor Mustachio Milk Stout
Other vote totals: La Cumbre Malpais (65), Bosque Driftwood (36), Mustachio (21), Red Door Paint it Black (19)
Commentary: Robust trumps sweet, say the beer geeks. The 2015 winner of the Crew’s Stout Challenge held off a late charge by one of our local stout stalwarts, Malpais, the 2013 winner.

Category: Best Hefeweizen/Wheat
Total votes: 291
Winner: La Cumbre Slice of Hefen (153)
ABQ Mag winner: Slice of Hefen
Other vote totals: Boxing Bear Hairy Mit Hefe (77), Nexus Honey Chamomile Wheat (26), Canteen La Luz (23), Tractor Haymaker (12)
Commentary: This was basically a blowout, with Slice of Hefen racking up more than half the votes. Even a pair of medals at the World Beer Cup and GABF could not vault Nexus into contention, which was surprising.

Category: Best Cider
Total votes: 255
Winner: Boxing Bear AppleBear (123)
ABQ Mag winner: Red Door Unhinged
Other vote totals: Unhinged (68), Tractor Delicious Red (64)
Commentary: We only included ciders made at the breweries, which led to a close race for a while before AppleBear pulled away with half the total votes.

Category: Best Unique House Beer
Total votes: 267
Winner: Bow & Arrow Sun Dagger Saison (96)
ABQ Mag winner: None, they didn’t have this category
Other vote totals: Bosque Elephants on Parade (63), La Cumbre Red Ryeot (45), Marble Double White (39), Nexus Imperial Cream (24)
Commentary: Wow, Double White didn’t win? This 0ne was a bit of a shocker. It might also be a sign for breweries that creating a saison that you can keep on tap year-round is a good idea.

Category: Best Packaged Seasonal
Total votes: 299
Winner: Boxing Bear Chocolate Milk Stout (80)
ABQ Mag winner: La Cumbre Project Dank
Other vote totals: Bosque Scale Tipper (70), Project Dank (68), La Cumbre La Negra (45), Marble White Out (12), Tractor Luna de los Muertos (11), Boese Brothers Double Dead Ale (8), Ponderosa Preacher’s Daughter (5)
Commentary: This one was neck-and-neck between two past National IPA Challenge winners, Scale Tipper and Project Dank, before the multi-medal-winning CMS roared past them both. Malts beat hops, for a change.

Category: Best IPA
Total votes: 303
Winner: La Cumbre Elevated (151)
ABQ Mag winner: Elevated
Other vote totals: Boxing Bear Uppercut (66), Bosque IPA (45), Quarter Celtic Mor-buck (15), Canteen Flashback (10), Chama River Jackalope (9), Red Door Threshold (7)
Commentary: This was no contest. Elevated is truly the standard bearer for IPAs in our hop-crazy town.

Category: Best Canned Beer Lineup
Total votes: 928
Winner: La Cumbre (335)
ABQ Mag winner: La Cumbre
Other vote totals: Bosque (238), Canteen (163), Marble (120), Rio Bravo (41), Tractor (31)
Commentary: The sheer variety and consistency of La Cumbre’s year-round lineup has not been overtaken by any of the new guys (or at least new to canning). It’s impressive to see Bosque in second since their beer has only been canned for a few months. And, yes, we know it’s technically canned in Denver for the time being, but the beer recipes were created in Albuquerque, so that’s why Bosque was still eligible.

Category: Best Food
Total votes: 909
Winner: Quarter Celtic (282)
ABQ Mag winner: Ponderosa and Starr Brothers (they had two food categories, which was weird)
Other vote totals: Nexus (183), Bosque (158), Canteen (132), Chama River (49), Turtle Mountain (49), Ponderosa (29), Starr Brothers (27)
Commentary: OK, color us surprised with this result. Long-time brewpub stalwarts Nexus, Chama, and Turtle could not hold off QC. Folks’ food palates are often even more selective than their beer palates, so this is a good sign for the new guys. It also shows how much the beer geeks disagree with the magazine voters, whose two picks were at the back of the pack.

Category: Best Front-of-House Staff
Total votes: 881
Winner: Quarter Celtic (270)
ABQ Mag winners: Boxing Bear and Marble (tied)
Other vote totals: Bosque (244), Boxing Bear (153), Marble (78), Tractor (46), Red Door (45), Sidetrack (45)
Commentary: The truth is, we love the staffs at almost every brewery in town. Service has gotten a whole lot better across the board, so credit to all the taproom managers across the metro area. When it gets busy, and at our finalists it often gets REALLY busy, they still manage to shine. Kudos to all.

Category: Best Atmosphere
Total votes: 955
Winner: Quarter Celtic (246)
ABQ Mag winner: Bow & Arrow
Other vote totals: Bow & Arrow (214), Bosque (197), Canteen (155), Boxing Bear (86), Tractor (35), Sidetrack (22)
Commentary: Defining atmosphere is hard enough, because there are so many factors that going into what you are looking for in a brewery. Heck, what you want on a Tuesday may be completely different than on a Saturday. This might be the most subjective category of all.

Category: Best Brewmaster/Head Brewer
Total votes: 955
Winner: Brady McKeown, Quarter Celtic (270)
ABQ Mag winner: Justin Hamilton, Boxing Bear
Other vote totals: John Bullard, Bosque (236); Jeff Erway, La Cumbre (178); Zach Guilmette, Canteen (149); Hamilton (94); Josh Trujillo, Marble (28)
Commentary: The guy who has been brewing longer than anyone is triumphant! Congrats to Brady, a truly nice guy who has been piling up awards for many years. There was not a bad choice in this bunch, but we gotta say, all of you need to start trying these new seasonals at Marble that Josh is creating at the Northeast Heights brewhouse. His skill and creativity are really starting to shine through again outside their regular lineup.

Category: Best Brewery Overall
Total votes: 950
Winners (tie): Bosque and Quarter Celtic (241 apiece)
ABQ Mag winner: Marble
Other vote totals: La Cumbre (176), Canteen (135), Boxing Bear (82), Marble (53), Tractor (22)
Commentary: I guess we’ll have to give John and Brady pistols at dawn to settle this properly. Well, no, because we want them to both keep brewing awesome beer. The truth is there was no bad answer to this poll. We are blessed with many, many great local breweries in the metro area, even those that did not crack the list of our seven finalists. It is a golden era for beer in Burque.

In summation, there were definitely some surprises above. Packaged beers almost always had an advantage over tap-only beers. Newer breweries, for the most part, ruled over the old guard. Marble, in particular, does not seem to get the same level of love from the beer geek audience as a more general audience. Times and palates change, we suppose. Another possibility is that the breweries that galvanized support among their die-hard fans via social media by sharing these polls did the best.

Oh, yeah, and how the Crew voted. Take note that some of our members either abstained due to not living in Albuquerque (Julie, Luke, Reid) or for reasons they did not disclose, which might have simply been that they forgot to email me back. These things happen. The seven voting members of the Crew, including yours truly, were AmyO, Andrew, Brandon, Franz Solo, Shawna, and Tom. For the sake of not infringing on our status of being publicly neutral, we are only listing the number of votes for our top choices in each category. A * means that the voter’s choice did not make the final poll due to a lack of votes from the rest of us. (We all voted to narrow down every category from upwards of 20 possibilities down to the five-to-seven finalists, FYI, while each noting our particular overall favorite.)

  • Best Red/Amber: Canteen Dougie Style (3), Quarter Celtic Crimson Lass (2), La Cumbre Pyramid Rock (1), Starr Brothers Red Zepplin* (1)
  • Best Pilsner/Lager: La Cumbre BEER (3), Boxing Bear Body Czech (2), Bosque Lager (1), Chama River Class VI (1)
  • Best Stout: Boxing Bear Standing 8 (3), Chama River Sleeping Dog* (2), Bosque Driftwood (1), La Cumbre Malpais (1)
  • Best Hefe/Wheat: La Cumbre Slice of Hefen (6), Nexus Honey Chamomile (1)
  • Best Unique: Bosque Elephants on Parade (2), Bow & Arrow Sun Dagger Saison (2), Nexus Imperial Cream (2)
  • Best IPA: Boxing Bear Uppercut (2), Bosque IPA (1), Bow & Arrow Hoka Hey* (1), La Cumbre Elevated (1), Quarter Celtic Mor-buck (1), Starr Brothers Starrstruck* (1)
  • Best Food: Nexus (4), Bosque (1), Cazuela’s* (1), Chama River (1)
  • Best Staff: Tractor (2), Bosque (1), Bow & Arrow* (1), Dialogue* (1), Nexus* (1), Pi* (1)
  • Best Atmosphere: Bosque (2), Bow & Arrow (2), Marble (2), Dialogue* (1)
  • Best Brewmaster/Head Brewer: John Bullard, Bosque (4); Luke Steadman*, Bow & Arrow (1); Jeff Erway, La Cumbre (1); Josh Trujillo, Marble (1)
  • Best Brewery Overall: Bosque (4), Bow & Arrow (1), La Cumbre (1), Marble (1)

The categories where we did not each individually pick a winner were Best Scotch/Scottish, Best Cider, Best Canned Lineup, and Best Seasonal. The reason for the first three was because there were so few entries we did not have to vote to trim the list down to something manageable for a poll. For the seasonal poll, we instead voted for our favorite for each brewery, rather than pick just one overall favorite. Also, only six of the seven voters picked a favorite in Best Unique House Beer. Our two most divisive categories were Best IPA and Best Staff, where six different winners were selected. Basically, if anyone thinks that we think about breweries exactly the same, well, there is your proof the Crew has a varied mix of palates and overall opinions.

All of this was just for fun, of course. We hope no one took offense, though any time opinions are expressed, that is probably inevitable. We may, or may not, bring these back at the end of the year. Until then, we will get back to just reporting on the news about local craft beer and let all of you make up your own minds about where to go and what to drink.

Thanks to all who voted.

Cheers!

— Stoutmeister

Taos BMF 2014 Pic 6

We sent Luke up to the Brewmasters Festival in Taos a couple years ago. He had a whole lotta fun!

Happy cold, gray Thursday everyone. If you need some light back in your life, there is some good news for this weekend. The Taos Brewmasters Festival kicks off Saturday at the Ski Valley, marking its 21st annual running below the slopes.

Normally, the festival is held in December, but it was pushed back this year due to a lack of snow on the mountain above. Plus, the decision was made to no longer have the spring-time beer festival, but rather have just one fest. This one kicks off at 4:30 p.m. and runs until 7 at Tenderfoot Katie’s and the Martini Tree Bar, both of which are located at the base of Lift #1. It costs $30 at the door and you receive a complementary mug.

While plenty of you love to go skiing and snowboarding, we know ultimately that it is the pull of the beer that can be the deciding factor. Take note that this year’s fest is populated by a lot more out-of-state breweries brought in by their local distributors. There are not nearly as many breweries from Southern Colorado as in the past, as only Steamworks and Carver made the trip from Durango (neither is distributed here in NM, FYI).

The other out-of-state breweries are Alaskan, Boulder, Deschutes, Firestone Walker, Founders, Four Peaks, Full Sail, Left Hand, Mother Road, New Belgium, Odell, Oskar Blues, Sierra Nevada, Upslope, and the Craft Brew Alliance, which we think is that collection of breweries from the Pacific Northwest and Hawaii that is partially owned by the Evil Empire (InBev).

As for the locals, a total of 10 New Mexico breweries will be present. Here is what they are bringing, as reported to us by the breweries themselves:

  • Boxing Bear — Iron Lung Smoked Porter, Standing 8 Stout, Paw Swipe Pale Ale
  • Chama River — UPDATED: Class VI Golden Lager, Sleeping Dog Stout
  • La Cumbre — TBA
  • Marble — Double White, IPA, Priddy Bueno Porter, Spruce Moose
  • Red Door — Gateway Blonde, Calypso SMaSH, Strong Scotch Ale, Paint it Black Milk Stout
  • Santa Fe — UPDATED: Chicken Killer, Java Stout, Pale Ale, Happy Camper, State Pen Porter, SF Gold, Nut Brown, Black IPA, Adobe Igloo, plus two bottles to be released at different hours of Single Barrel Sour, and two bottles of Lemon Skynard also to be released at different hours
  • Sierra Blanca — TBA
  • Taos Mesa — Kolsch 45, 3 Peaks IPA, Tap Dance Barley Wine, BBA Black Diamond Export Stout
  • Three Rivers — TBA
  • Tractor — Farmer’s Almanac IPA, Farmer’s Tan Red, Mustachio Milk Stout, Delicious Red Apple Cider

Marble’s Tony Calder pointed out that this will mark the debut of Spruce Goose, a new stout made with (you guessed it) spruce tips. The Priddy Bueno just went on tap recently at the Marble taprooms here in Albuquerque as well. Iron Lung returned to Boxing Bear late Wednesday.

If any of us in the Crew were able to head up this weekend, we would also be making a beeline for that bourbon barrel-aged Black Diamond Export Stout and the Tap Dance Barley Wine at Taos Mesa’s booth. I suppose we will just have to hope they bring that down for WinterBrew in Santa Fe on Jan. 13. (Please? Pretty please?)

Of course, skiing/snowboarding and then drinking on an empty stomach would be a terrible idea. Five local restaurants — Bavarian, Blonde Bear Tavern, Medley, Rhoda’s, Sagebrush Inn — will be providing food during the festival.

Keep an eye on the weather, of course, but otherwise if your weekend is lacking in anything to do, we would definitely suggest a trip up north to try some quality brews in a beautiful setting.

Cheers!

— Stoutmeister