Santa Fe Dining vice president Justin Svetnicka is spearheading the latest makeover at Kellys Pub, which includes emphasizing a wide selection of craft canned beers.

At last, we have clarity regarding the future of Kellys Brew Pub and the former Chama River Brewing. After receiving some mixed messages from some of the staff at parent company Santa Fe Dining, I was invited to sit down with SFD vice president Justin Svetnicka late last week to clear up the entire matter.

“As of (March) 8 all brewing operations were suspended at Chama River,” he said. “Kellys is staying open. The idea was with the Chama building on the market for lease, we did not want to keep the brewery running when we have some interest. We want it to be ready for an occupant to move in quickly.”

As we detailed last year, even though the restaurant part of Chama River had shut down, most of the beer brewed for Kellys was made with the Chama brewhouse by SFD director of brewing operations Andrew Krosche.

“Kellys was a brewing institution in Albuquerque, one of the first local craft establishments,” Justin said. “Unfortunately, it did not keep up with the trends and technology.”

Kellys was originally founded by Dennis Bonfontaine and Paul Perna just down the street in 1997, occupying the building that was most recently the Korean BBQ House. It moved into its current location in April 2000 on the southwest corner of Central and Wellesley. Bonfontaine would continue to own the brewpub, popular for its large patio, up until 2016.

“When (Santa Fe Dining) took over in 2016, we tried to get the craft brew at Kellys on par with this market,” Justin said. “With Andrew at the helm, and Dan (Cavin) helping him out here, we felt the beer got much better. Unfortunately, the public didn’t seem to take notice.”

Kellys was imperiled by the combination of years of bad reviews and word of mouth, coupled with an ineffective push by Santa Fe Dining on social media and other outlets to simply explain that ownership had changed. Even to this day in 2019, many people tell members of the Crew that they had no idea Kellys had ever been sold and/or upgraded its beers, using many of the classic Chama recipes such as Sleeping Dog Stout.

“Kellys for many years wasn’t up to the standards of the other breweries in Albuquerque,” Justin said. “We fought that reputation for years, but it got to the point where the craft beer market surpassed it and we couldn’t catch up.”

At this point, the decision was made to cease brewing operations, as the house beers just were not selling. As an example, when I went to fill a growler of Sleeping Dog for the Crew’s annual Stout Challenge on Super Bowl weekend, the bartender said it was the first growler she had filled in several months of working at Kellys, and that customers rarely ordered one of the house beers.

Among Albuquerque breweries, Kellys was the second oldest behind Canteen/Il Vicino, which opened up the street in 1994. Chama River had actually been the third oldest, opening in 1999 as Blue Corn Albuquerque before taking on the Chama moniker in 2005. Overall, there are now just a handful of breweries that opened in New Mexico before 2000 that are still operational — Santa Fe Brewing (1988), Eske’s Brew Pub (1992), Canteen/Il Vicino, High Desert (1996), Second Street (1996), Sierra Blanca (1996), Blue Corn (1997), Tractor (1999), and Turtle Mountain (1999).

Kellys will remain open, now rebranded slightly as Kellys Pub, thanks to the fact it does have a full liquor license. Justin said that Santa Fe Dining will be making a renewed push to highlight all of the changes, including some that are still to come.

“We still want to try to embrace the craft beer culture,” he said. “We have been able to bring in other breweries’ beer in here, but now we want to take it a step further. We feel we have a great cross section of of beer styles and brands, and coupling that with a strong food menu. We have two brand-new chefs who will revamp the food program.”

On the beer side of things, Kellys will de-emphasize draft beer and instead focus on carrying a wide variety of craft beers in cans. There will be around 36 to 44 different cans available at most times.

“We think that works well for our layout here,” Justin said.

Justin also said that Kellys will be promoted more heavily online; at the start of March, the most recent Facebook post on the Kellys page was from early December. That has changed quickly with a more aggressive social media campaign, something that Justin agreed should have been done back in 2016.

“That’s absolutely a big part of it,” he said. “We’re going to make a big push, especially with social media.”

Other new features at Kellys include a pool table and shuffleboard, with a makeover also coming soon to the popular patio outside.

As for Blue Corn Brewery in Santa Fe, the lone SFD brewery left, there is no need to worry.

“We believe in Paul (Mallory),” Justin said of Blue Corn’s head brewer. “We really want to focus our brewing resources on Blue Corn.”

There will still be a handful of beer taps at Kellys, and some of those will be Blue Corn beers, such as the Road Runner IPA.

As for the brewing equipment from Kellys and Chama River, Justin said there are no current plans to sell any of it. A few pieces will head to Blue Corn, such as a “fermenter or two,” Justin said, but the rest will be placed into storage.

In conclusion, it is both a sad ending and (hopefully) a bright new beginning for Kellys. It was a brewing institution once upon a time, a great place to hang out on weekend night, doing as much people watching as drinking and eating on the patio. For many of us, it was the first local beer we ever had in Albuquerque; it was for me, drinking an imperial stout there after the UNM-Arizona basketball game in January 1999. If we could, we would raise one final pint of Sleeping Dog, our 2016 Stout Challenge winner, and pay final homage to Kellys, Chama River, and all the memories we had at both brewpubs.

Thank you to Justin for the interview, and Nicole Tipton for setting it up.

Cheers!

— Stoutmeister

All supporters of craft beer owe a huge thank you to SB413 sponsors Rep. Javier Martinez and Senator Mimi Stewart.

Senate Bill 413 is one of many sitting on the desk of New Mexico Governor Michelle Lujan-Grisham after the completion of the 2019 Legislative Session. It is, however, the one that will specifically affect our craft breweries, in a very good way, if it obtains her signature.

I sat down with Tractor Brewing co-owner/president Skye Devore, who spearheaded the effort on behalf of the New Mexico Brewers Guild, on Friday morning to go over what SB413 will mean to breweries if it is passed into law. The bill is pretty much as originally described by outgoing executive director John Gozigian, combining everything our breweries had hoped for into one bill in this legislative session. It passed the Senate by a 36-2 margin and the House by a 54-10 margin.

“I’m really proud of this because I feel like it has something in there for everyone in our membership,” Skye said. “It’s not a bill for the big breweries, or something that will just benefit the small ones. It had widespread support throughout our organization. I don’t think I got a single person saying I have a problem with any piece of this bill. And, that’s true across beer, cider, and spirits. We really all came together.”

Here is everything in the bill, summed up:

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Brewer/owner John Masterson has built quite the impressive brewery in Truth or Consequences.

It’s not often that I get a chance to make it southward these days with a full work schedule taking up most of my time. But, as I still actively try to get out and see as much of New Mexico as I can, I recently found myself in the lower regions of our beautiful state visiting White Sands, passing through the Organ Mountains, and heading back up through Truth or Consequences.

As it turns out, I had just heard from a buddy who had made the trip out to Truth or Consequences for a dip at the Riverbend Hot Springs, that the brewery in town was making some excellent beer.

The Crew had previously done a “coming soon,” story on T or C Brewing Co., back in 2017, and since I was going to be in the area, it seemed like a great opportunity to do a follow-up/Look Back/Look Ahead Series story, but more importantly I wanted to find out if my buddy was right about the quality of the beer.

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From Stoutmeister: “The exterior signage is much improved since my visit in March 2018.”

We pulled into Truth or Consequences on a blustery, gray Sunday afternoon. Our poor pitbull mix, Memphis, was pretty irritated from being cooped up in the car all morning, so we took him for a walk around the aged city blocks of downtown T or C. At first glance, the scene appeared very similar to many other downtown districts in small-town New Mexico — large brick facades, old storefronts, long abandoned to time and wear. But, T or C was anything but abandoned. Upon closer inspection, there were vibrant colors in every window, signs outside each shop, shopkeepers beckoning you to come in and take a look at their wares from across the street, and bemused visitors just like myself walking around, window shopping, and taking it all in. To twist a turn of phrase, the lights were on, and someone was definitely home.

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Indulge your sweet tooth this weekend.

Just as in years past, the annual Southwest Chocolate & Coffee Fest will have breweries in attendance at the two-day event at the Lujan Expo Center on the State Fairgrounds. The two sessions run this Saturday and Sunday from 10 a.m. to 6 p.m.

The participating breweries this year are Bosque, Boxing Bear, Broken Trail, Canteen, Marble, Palmer, Steel Bender, and Tractor. Here are the beer lists that they have provided to us.

  • Bosque: Bosque Lager, Bosque IPA, Scotia Scotch Ale, Elephants on Parade, Open Space Haze, Driftwood Oatmeal Stout, So Fresa So Clean (kettle soured strawberry ale)
  • Boxing Bear: Uppercut IPA, Apple Bear Cider, Red Knuckle Irish Red, Nitro Red Knuckle, Black and Blue Tart, Coffee Chocolate Milk Stout
  • Broken Trail: no beer, just spirits
  • Canteen: Panama Joe Coffee Stout, Coffee Lager, Cabana Mexican Lager, Tuttle IPA, Irish Red
  • Marble: Stout Americano, Double White, Berry White, Marble Lager
  • Palmer: Mocha Hipster Bomb, Cafe Pale Ale
  • Steel Bender: Daydream Belizer, The Village Innuendo, Skull Bucket IPA, Raspberry Dynamite; sales of cans of COMPA Los Ranchos Lager, Skull Bucket, Raspberry Dynamite, Lloyd’s 3 O’Clock Kolsch
  • Tractor: Cowgirl Coffee Stout, Chocolate Milk Stout, Blood Orange Cider, Chocolate Coffee Liquer, plus cans for sale

The beers with an obvious chocolate/coffee connection are the Panama Joe and Coffee Lager from Canteen, the Daydream Belizer (coffee/chocolate Belgian ale) from Steel Bender, and the duo of Cowgirl Coffee and Chocolate Milk Stouts from Tractor. Mocha Hipster Bomb won a bronze medal at the Great American Beer Festival in the collaboration beer category, as it was made by Palmer and Quarter Celtic. If you need a break from all the chocolate and coffee, then just about any of the other offerings should fit the bill.

You can purchase tickets in advance online for $10 for adults, or $12 at the door. Children between 4 and 12 cost $4 apiece.

Cheers!

— Stoutmeister

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Spring is right around the corner (honest!), and with it comes the return of beer festival season. One of the early annual fests is Skiesta, which is held at the Pajarito Mountain ski area above Los Alamos. This year’s edition will be happening this Saturday.

In preparing for this article, I re-read last year’s post, which talked about how dry the winter had been. Well, this year we’ve experienced the complete opposite, as you all know. As I type this just a few days before the festival, yet another snowstorm/hurricane just blasted through the area. That storm should be long gone by the time Skiesta starts, but the extra snow will no doubt guarantee some fine skiing.  (The image below has more details about the skiing events, if that’s your thing.)

In addition to a costume contest, the band Escape on a Horse playing alt-country and Americana styles, and good food from the lodge’s cafe, there will be plenty of fine craft beers. Stoutmeister was able to get the beer lists from the breweries that will be in attendance:

  • Bathtub Row: Mexican Lager, Hoppenheimer IPA, Cherry Wheat, Irish Red
  • Blue Corn: Gatekeeper IPA, Round Midnight Imperial Stout, Roadrunner IPA, Messages from Nowhere ESB, Atomic Blonde
  • Rowley Farmhouse Ales: Greyscale (Merlot Barrel), Cote d’Or (Pinot Noir Barrel), Sonora Weisse
  • Second Street: 2920 IPA, Agua Fria Pils, Cranberry Stout, Black Canyon Porter, Low Winter Sun (Kettle Sour with Cherries), Rod’s Best Bitter, 2019 Imperial Stout (maybe)
  • Tumbleroot: Orange Chocolate Stout, Belgian Pale, American Light Lager, IPA

That’s a nice variety of styles, so you’re sure to find something you like. On a personal note, I visited Blue Corn last weekend and can speak highly of Gatekeeper (the winner of the 2018 NM IPA Challenge) and their Imperial Stout.

Be sure to avail yourself of the complimentary bus service that will be running to and from Sullivan Field next to Los Alamos High School every 30 minutes between 10 a.m. and 6 p.m.

Cheers!

— Reid

2019_Skiesta

It was an award-winning year for Rob Palmer and his namesake brewery.

I actually could not believe a year had passed since I last talked to brewer/owner Rob Palmer of Palmer Brewery about the year that was in the annual Look Back/Look Ahead Series. I mean, where the hell did that year go, anyway? But, yes, it was time again, so I corralled the ever-busy Rob and sat him down for a brief chat.

Right off the bat, I congratulated Rob on winning a bronze medal at the 2018 Great American Beer Festival in the collaboration beer category with Quarter Celtic Brewpub. I can confirm that Mocha Hipster Bomb is very good indeed, and now back on tap at the brewery. Rob said he is enjoying making collaborations because he enjoys working with the other brewers and the camaraderie involved with that. In April, he will be doing a different kind of collaboration beer with High and Dry Brewing, reportedly a wheat beer with some fun ingredients.

We discussed awards in general (Rob is not in favor of contests with large numbers of awards per category, as if everyone gets a participation award), the recent cancellation of the National IPA Challenge, and the sad demise of the Southwest Brewing News.

Just as a reminder, you can take beer home, not just the Left Turn spirits.

I asked about the status of the patio that he and Left Turn Distilling owner/distiller Brian Langwell have been wanting to add for a while. I was able to get a peek at some actual renderings, so there is some progress with that. It is their focus right now, and hopefully it will actually happen by this summer, Rob said. They need more space, period.

They are looking for a taproom site, but do not want to rush anything. It has to be right for them, Rob said. They are growing at their own pace, what demand allows, and are not worried too much about packaging. The current location is already in a very healthy beer area (literally the Brewery District), so they are looking at places that might be more underserved.

The jointly owned taproom space has required the hiring of more bartenders, but Rob is still mostly a one-dude show for brewing operations. Rob said that he needs to buy more fermenters so he can start double batching some beer; he keeps running out of the Low Card Lager, and that takes a long time to produce. They will most certainly need more capacity if they do open another location.

Rob wanted our readers to know about the success of their kitchen, Cocina Amada. Last year, they were really just getting it off the ground. He said the food is great and hugely popular. Rob added that they are so happy with the relationship they hope to get them over to the new taproom when that is established.

The staff is in constant motion at Palmer Brewery.

Left Turn and Palmer just made their first malt whiskey. Yep, malt whiskey. It’s currently barrel aging, so I did not get to try it (yet!). It doesn’t have to have an age statement, so Rob will just know when it’s ready by continuing to taste test it. There is also a bigger monster of a Cockness Monster (Scotch Ale) barrel aging right now at more than 9-percent ABV. The new spring beer menu has some fun beer cocktails on it as well, another direct way both sides of the business — the brewery and distillery — can work together. Rob said the percentage of sales varies. On some nights, the beer sells more than the cocktails, and sometimes it’s the reverse.

Thanks once again to Rob for his always amazing hospitality. It was a late afternoon on a Friday, so it was especially nice that he agreed to take time out to talk to me at such a busy time. But, that also meant I was able to hang out a bit with Brian and Chris Medina, assistant distiller/sales manager, a former subject of our “Unsung Heroes” series. That’s just a fantastic way to start a weekend!

Happy early St. Patrick’s Day to all. Be safe out there.

— AmyO

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 seven breweries, one in Los Alamos, one in Moriarty, and one in Red River 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.

St. Patrick’s Day is this Sunday, so as one would expect, there are gonna be a whole lot of themed events and Irish-style beers coming out this weekend. Just try not to overdo it; people really don’t like the “jolly, drunk Irishman” as much as pop culture likes to pretend (or worse, act like a certain infamous MMA fighter who hails from Ireland). Quarter Celtic, naturally, is one of the best places to enjoy a proper NM twist on the holiday. The brewpub celebrates its anniversary party on both Saturday and Sunday. There will be a limited menu of Celtic fare only (so no nachos, folks), with lots of delicious beers available, of course. Outside there will be a tent and a separate beer station, plus live music. Get there early for the barrel-aged Irish Handcuffs Imperial Stout. Marble is bringing music back to the downtown stage with a St. Paddy’s Day Festival on Saturday featuring the Squash Blossom Boys, The Riddims, The Moon Thieves, and Red Light Cameras, plus of course Paddy McNitro Stout will be back on tap at all three locations. Canteen will have a St. Paddy’s Celebration with bagpipes at 3, music by Beloved at 4, and plenty of beer and food specials. Remember, you can also take six-packs of Irish Red home. Rio Bravo will host a St. Paddy’s Brunch and Beer Pong starting at 11 a.m. Tractor has Adam Hooks playing a selection of classic hits by The Pogues at the Nob Hill Taproom on Saturday at 5 p.m. Second Street will have the Albuquerque & Four Corners Pipe ‘N Drum Band at the original location on Sunday at 4:30 p.m., with a full menu of special Irish foods available all weekend at all three locations, plus plenty of special beers on tap.

There is also the big Steel Bender second anniversary party, which we previewed in a separate story. It will include a very Irish-themed Sunday in terms of food and beers.

On the new beer front this week, there are a few options to check out. Ale Republic has switched up quite a few taps, with Brown Bear Brown, Blonde, Trail Head DIPA, and Lone Wolf (American Light Ale) now available. Bow & Arrow has the new Coyote Cool (Red Saison) in bottles and on tap. Cantero has a new Lager and Mango Fria on tap. Dialogue drops some Munich Dunkel and Belgian Dark Strong with cherries, along with Dry Irish Stout this weekend. Flix Brewhouse is feeling Marvelous with a new oatmeal stout, plus Saison De Walt makes its annual return. La Cumbre added an Irish Red and Pogue Mahone stout. Marble recently introduced Chicansima, a Mexican dark lager brewed in collaboration with the National Hispanic Cultural Center. Ponderosa tapped the long-awaited Belgian Golden Strong, and Cocoa Puffs Baltic Porter should be on tap by this weekend. Steel Bender has Daydream Belizer, a chocolate-and-coffee Belgian ale, available on Friday, plus Los Ranchos and CE-1 Ciders on Saturday, and Mulvaney’s Irish Red on nitro on Sunday.

Up in Santa Fe, it’s quiet again, but that won’t last long. Over in Los Alamos, we got an update from Bathtub Row with plenty of seasonal brews available, including an Irish Red and an Imperial Stout.

Continue reading for all the news that is fit to blog for the week of March 11.

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Get thee to Los Ranchos for new beers, food specials, live music, and more this weekend!

As we noted in our Look Back/Look Ahead Series article on Steel Bender, the second anniversary bash is this weekend, and to say the Brewyard is going all-out would be an understatement.

Friday through Sunday, there will be events, beers, and more for everyone to enjoy. Here is the breakdown of everything going down under the lights in Los Ranchos.

Friday

The actual anniversary day kicks off with the release of Daydream Belizer, a Belgian ale with a collaborative local twist. Steel Bender teamed up with Eldora Chocolates and Pour Vida Coffee to add, you guessed it, chocolate and coffee to the beer. The SBB staff put it best in describing this amazing elixir on Facebook:

“Featuring a Chateau Special B malt base and a yeast strain derived from a classic trappist ale, Daydream Belizer boasts a big and deliciously fruity Belgian nose. The cold-pressed, medium-roast Guatemalan coffee from our friends at Pour Vida Coffee introduces a smooth, nutty character. And, the 100-percent Belize Mayan Mountain Chocolate from our nearly-next-door-neighbors Eldora Chocolate provides the perfect amount of chocolate sweetness.

“After spending a couple of Fridays tasting coffee and chocolate (those were some great afternoons), we landed on the right combination where the late additions to the fermentation complement each other while allowing the character of the Belgian yeast to hold strong in aroma and flavor.”

Next time, we gotta figure out ways to get ourselves invited to these sorts of tastings.

In addition to the beer, one of our favorite local bands of the non-metal variety, Le Chat Lunatique, will take the Murphy Stage from 6 to 8:30 p.m. There will also be a limited release of anniversary baseball sleeve shirts for sale, and all weekend long you can get 20 percent off all winter merchandise. The way the weather is behaving of late, you may still need some warmer clothes and accessories for a while longer.

If you happen to be in Santa Fe on Friday, you can always stop by Tumbleroot for the Team Fox Pints for Parkinson’s Fundraiser, featuring Steel Bender’s The Village Innuendo among the available beers to help in this good cause.

Saturday

At this point, should we just rename this day as Ciderday? SBB will be releasing two of its ciders in bottles for the first time.

CE-1: Cider Expedition features nothing in the 750mL bottles but nine pressed apple varieties and one pear variety, all harvested from orchards at the base of the San Juan Mountains, along with water and yeast. You can also get this one on draft if you want to sample it before taking a bottle or two home.

Los Ranchos Cider actually debuted at the Magnificent Cider Fest last year. All the apples were harvested locally, with nothing else in the bottle but water and yeast. This one is rather limited, so it is available in bottles only.

The kitchen staff is preparing a Brie en Croute with housemade green chile jelly that is made to pair perfectly with the ciders.

If the brewery looks too crowded, you can also snag some SBB beers at the Southwest Coffee & Chocolate Fest at the Lujan Expo Center on the State Fairgrounds this Saturday and Sunday, starting at 10 a.m. both days. Naturally, Daydream Belizer will be among the beers poured there.

Sunday

St. Patrick’s Day on a weekend should automatically mean we all get Monday off work, but since we do not, pace yourselves. This is a very good day to take advantage of Lyft/Uber.

New on tap will be Mulvaney’s Irish Red on nitro, plus Blue Bullet Stout will available for $1 off all pints throughout the day. The kitchen is whipping up a Gammon Boxty, and corned beef & cab egg rolls with horseradish sauce.

The Gershom Brothers will provide the music from 5:30 to 7:30.

That should just about tide us all over for the weekend, right? Have fun and be safe out there.

Cheers!

— Stoutmeister

The future looks bright at Steel Bender Brewyard.

With regards to Steel Bender Brewyard and their amazing staff, sorry for the late write-up! Moving on with said group in mind, we move into our next entry in the annual Look Back/Look Ahead Series.

I was surprised, and extremely lucky, to get four major influences within the Steel Bender world to sit and talk with me about their ideas, goals, and successes over the past year, along with their insight in how they plan on taking their brand into the 2019 market with what could be called a steady, but reactive hand. Situated along Second Street, just south of the Paseo del Norte intersection, this brewery has had landmark success since inception, reminiscent of the early decade boom era for the craft beer industry.

This coming weekend, they will be celebrating their second anniversary. We highly encourage everyone to stop in and participate in the anniversary and holiday events, a full list of which is now available in a separate story.

For my visit, I was greeted by marketing director Shelby Chant and her husband and co-owner Ethan Chant, and we were soon joined by sales manager Adam Auden and head brewer Bob Haggerty. We grabbed a table in the south hall section of the restaurant, an area lined with oak of various intent, which made for a laid-back and easy backdrop to go over the year’s proceedings. To start things off, we dove into a review of 2018 in what I described as “in a nutshell/highlight” sense.

“Last year we were shocked at how busy we were, especially how quickly,” Ethan said. “Like opening up this room (south dining area), we weren’t supposed to, and expanding the kitchen, the amount of vessels we got — that was a shock. So we thought this year, 2018, it would mellow out or stabilize, and it’s been the opposite. Everything in terms of here has increased 20 percent from month to month compared to last year, and that’s been steady in terms of our sales.”

It has not just been the sales on site, as Steel Bender has already jumped into the packaging-and-distribution game.

“Our distribution, that has taken (off) so much quicker than we anticipated,” Ethan said. “And, we are really happy about and trying to navigate those waters, especially (with) who our distribution team is, which is Bill Hymen and Adam Auden, neither of (whom) has done any distribution or sales in that capacity. So that was a huge learning experience. I think that was actually really beneficial for us, because they are beer enthusiasts, and not necessarily salespeople, so they are able to communicate and explain our product really well and be able to understand different markets.”

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Toltec head brewer Kaylynn McKnight and general manager Keri Fleming are all smiles at the busy brewery.

Toltec Brewing is taking female empowerment to a new level for a local brewery in New Mexico. The promotion of Emma Gibson to executive chef this past week puts women in charge of almost every key position, as she joins head brewer Kaylynn McKnight, general manager Keri Fleming, and owner Diana Navarrette.

“I think we kind of bank on the fact that we’re an all-female team now,” Keri said. “Our chef is female, brewer, GM, the owner. It’s pretty empowering.”

It is just the latest positive development for the still relatively new brewpub tucked away on the west side of Albuquerque at 10250 Cottonwood Park NW, near the intersection of Old Airport Road and Cottonwood Drive. Keri and Kaylynn volunteered for the interview for Toltec’s entry in our annual Look Back/Look Ahead Series last Friday, so we grabbed a table on the patio and recapped the first 10 months of Toltec, while also discussing what the future has in store.

“I think (it’s) been going really good,” Kaylynn said. “We were busy at first and then we kind of slowed down for a minute, and then it’s been really picking back up with a fury in the last couple months. It’s nice because it kind of gave me a chance, from selling out of my first batches really quick, it kind of gave me a chance when we got a little slower to refine things a little bit more, and make everything a little better. Now that it’s busy again, I’m getting used to keeping up with the pace of sales. I’m ready to keep brewing more beer.”

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