Things are looking up around Marble these days.

There were no more hard hats, no more blueprints, no more sawdust piles. After two jam-packed years of expanding two locations and building a third, Marble Brewery settled down and got back to basics in 2017.

“It’s a very weird stage for me these days because I don’t have a dozen projects all happening at once,” Marble president Ted Rice said. “Back in ’16 we were doubling the Westside taproom, building the fermentation hall at 111, building the rooftop deck at 111, and building the Heights taproom and brewery. I got used to that intense pace of work. So now, I’m kind of reorganizing my daily activities. It’s been a little bit of a … it’s almost like I’m not quite sure what to do. I know what to do and I’m doing things, but it’s not the same as working with contractors and suppliers and adding staff members.”

Over a couple weeks, I managed to corral Ted, brewmaster Josh Trujillo, and marketing director Geraldine Lucero for three separate interviews for our Look Back/Look Ahead Series to cover anything and everything relating to Marble in this year gone by and a big 10th anniversary year that lies ahead.

“We’ve got a really good team in place now, front of house and back of house,” Ted said. “I’m looking forward to having a great taproom experiences, solid beer flowing, and new and exciting flavors always on the horizon.”

The fermentation hall has filled up quickly downtown.

Glancing back at 2017, even without the construction projects, it was still a busy year around the three locations.

“2016 was the year of building and 2017 finished filling out the brewery at 111 with fermenters and we’re just finishing commissioning a new keg line as we speak,” Ted said. “So 2017 has been the year of filling inventory for our distributor for New Mexico, NDC (National Distribution Company), and so we did that. We met our goal with NDC for case equivalent depletions. I’m meeting with NDC (this) week to plan for success in 2018.”

With everything in place at the downtown production facility, it has made life easier, though Ted was quick to point out that no one has become complacent.

“We’re never content, but we’re definitely doing better,” he said. “The CFT canning line is just a dream. It’s turning out really high-quality package beer. I love the carton that encloses the six cans. It’s just such a clean face and so much easier than snapping on the other options.

“The layout is far more efficient than what came before. Everyone is enjoying the balanced workload. The production team is working four 10-hour shifts, so they’re enjoying the three-day weekend. The flow is just so much smoother. It’s amazing what things like a loading dock will do for you. Having sufficient BTUs in your chiller to crash your tanks in a timely manner. A lot of those things just flow naturally from that — clarity and carbonation.”

Marble beers are now appearing six-packs, 12-packs, and even 24-packs exclusively at Costco. Distribution is strong throughout the state.

The 10-barrel brewhouse in the Heights has been churning out a huge variety of beers this year.

As for the taprooms, Josh has been churning out seasonal after seasonal, experimental beer after experimental beer, at the Heights taproom/brewery, a.k.a. the MavLab.

“I think things have been great up here,” Josh said. “I’ve had some that were better than others, some that were medal winners, right? So that’s been a lot of fun. I learned a lot about lactobacillus and kettle sours and how they react with fruit. We’ve had this big wave of goses that is still trending. People still want a gose in the winter time despite the (low) alcohol content and the sour properties of it. They like the dark beers, too, but the goses are still selling really well.”

The many, many fruited goses were a big hit this summer.

“He was going really hard on the ‘if you pink it they will drink it train,’ ” Ted added. “Not all of them were pink, but he did explore the world of acidity and fruit. He now has a firm understanding of what works. Now we’re going to start blending those fruits together for new flavors.”

Josh has been enjoying the creative freedom in the Heights, but he has kept tabs on what customers want, frequently stepping out of the brewery to chat with the regulars and newcomers.

“Yeah, man, I try to go talk to everybody at the bar, and be inspired by the feedback and what direction am I asked to go, comparatively on different levels,” he said. “One person is going to have a different idea of what’s good and what direction I should go than the other person. It’s really trying to take a little bit away from every personality and balance the spectrum that I’m producing, try to keep a couple lagers and a couple Belgians and a couple stouts and a couple strong beers.”

The centrifuge downtown has been one of the hardest working pieces of equipment, along with, well, the staff.

Josh still keeps an eye on what is happening at brewery downtown, sometimes just by trying all the main beers off the tap.

“Though I’m not down at the production facility I still do pay close attention to the beers that are on tap,” he said. “I taste them all regularly. For the most part, I think everything is very solid. In the end everything could always use some improvement, I strive for perfection. When you work with agricultural products across the board to produce the beer, they’re always going to have a little bit of a (different) flavor to it. You have to listen to your customer who drinks the three-beer limit in Red Ale or Amber Ale or Double White. You have to taste them regularly. I think overall our house beers are consistent, but still expressive. They’re quaffable, you want to drink two or three of them. Or, mix and match, they blend well, too, from what I understand. People do a lot of blending. That’s good.”

For the most part, Josh said that as Marble has grown, it has also had key people step up in different areas has helped out everyone, as now no one has too much on his or her plate.

“(Brewer) John Heine downtown loves beer and that’s the drive people need,” he said. “Geraldine taking over the events area and being super creative and in tune with what’s happening in the scene.

“I think the bigger you get, the bigger the load gets, and the more you need to spread that (around). I always say that the thing I like most about working with Marble and the team that I have here is the confidence in everybody in their job. Geraldine has super confidence in events and Leah (Black) in the social media and Ted is the driver. … All the people that are driving have a ton of confidence in themselves and how they do their job and that brings a lot of the success. It makes it a lot easier on me.”

Marble marketing director Geraldine Lucero, left, has kept everyone smiling this year, with help from Barbie Gonzalez, the director of taproom operations, and brewmaster Josh Trujillo.

As for Geraldine, she has managed to wrangle the many, many events held at all three Marble locations. From the standard slate of live music acts booked by Gabriel Tafoya, to charitable events and more, 2017 kept her plenty busy. Amid all of it, a few events or series of events in particular stood out.

“I think that the CRAVE dinners were probably may favorite events to put on here at the fermentation hall,” she said. “We worked with amazing chefs from all over town. … Turning a production facility into a dining room is the most fun that I’ve ever had. Our breweries cleaned everything. Just to see the room really transform is awesome. It’s really special to have a beer dinner in the middle of 150-barrel fermenting tanks, where the beer is being made. That was by far my favorite event to be putting on.”

Another series of events that proved to be popular went beyond the traditional karaoke night that many breweries host. Even some of the staff got into it, including a certain packaging line director.

“Other fun events included the Marble Mouth-Off, the lip-sync battle we put on,” Geraldine said. “It’s always funny to see people get up and not be afraid to put themselves out there and entertain a crowd by lip syncing, everyone wants to be a rock star at some point. Getting up on stage at 111 for the finale, we had eight of the winners from eight rounds, they put on such an amazing show. They had such a blast doing it and we had so much fun watching it. I even lip synced for the first one. Nate (Jackson) did every single Mouth-Off, he opened every single show.”

Josh Trujillo, looking the part, claimed gold for his Cholo Stout at GABF.

The strong year for Marble was capped off by two more medals at the Great American Beer Festival in October. Pilsner won its sixth medal overall between GABF and the World Beer Cup, snagging a bronze. The gold-medal winner this year for Marble was a pleasant, if not prophetic surprise.

“It was tradition over the past four years at GABF where before the awards ceremony we go to brunch with our ingredient suppliers,” Ted said. “Part of that tradition of having breakfast with some good friends of ours, we get the day started with tequila shots. It seems to have proven effective, granted everything is decided ahead of time, of course, but it’s fun to think that tradition has an impact. I told Josh at breakfast this year that my fantasy for the day was for him to receive gold for his Cholo (Stout) and go up on stage with his cholo suit on. That fantasy was real, so that was pretty cool.”

More medals are always a good thing.

“We’ve been fortunate to consistently win in recent years,” Ted said. “The Pilsner has won six medals between GABF and World Beer Cup. Walking across the stage for another bronze for Pils, I don’t want to dismiss it, but it’s nice to win for the second time we’ve actually brewed a style. That was only the second time the Cholo was ever produced, but we knew when he first made it that it was a winner and definitely a contender for attention on the shelf and the captivation of the judges’ palates.”

That award for Cholo Stout portends just one of the changes on the horizon for Marble in the coming year.

More distribution and new packaged beers await in 2018

The Red Ale will be joined by its big brother and several more styles in cans in 2018.

Marble already has plans for adding new beers to its packaged lineup while redoing how some past brands are packaged for the new year.

“I was already planning on designing a can for the Cholo before it won at GABF and that just kind of further reaffirmed how much fun it’s going to be to have that hop-forward American stout in a can,” Ted said. “That design has been approved by the TTB. We’re going to release that in early ’18.

“We’re moving our Double IPA and Imperial Red from 22-ounce bottles to 12-ounce cans. You’ll see those on a regular basis starting in 2018 as well. We’re also transitioning the Stout Americano, our coffee stout, from 22 ounces down to 12 ounces. Then we’re working on a gose can package as well.”

So, yeah, Cholo, DIPA, Imperial Red, Americano, and a gose (fruit infusion TBD) are coming to cans. More choices are always a good thing. There are other moves in the works as well.

“We have redesigned our tap handles, so you’ll see those on the market in ’18,” Ted added. “Then some other POS (Point of Sale) items back there, LED signs for on-premise accounts, for all accounts, basically. We’re starting to spend some more money now that we have the capacity to exercise on flexing the brand.”

There will also be expanded distribution beyond the borders of New Mexico.

“We’re going to reassert ourselves in Arizona and we’re assessing a distribution agreement in El Paso, Texas,” Ted said. “And, we’re potentially considering going back up to the front range of Colorado again. We retracted from that market in ’13 when we couldn’t keep up in New Mexico.”

There are already plenty of malt bags ready to become new beers at the MavLab.

Josh is already working hard at determining everything from what gose will be packaged to what new styles will be popping up on tap in 2018.

“Like I said before, I learned a lot about goses,” he said. “I ran out a pretty long, strong experiment across many of fruits. I use the same base for everything and for the most part the same weights to see what fruits are the most expressive and which ones have better underlying characters. Now it’s moving on to blends and really focusing on dialing in perfection on things like passion fruit and the Rita we do every year for Cinco de Mayo. I’m pretty confident in my abilities with lactobacillus now and keeping things clean.”

Fear not, hopheads, Josh has you covered as well.

“(I want to) explore more hops, start ranking in those categories,” he said. “I feel like Marble IPA for me is my favorite, most drinkable IPA, but with some of the categories going in the direction that they are it’s nice to have some specialities on, maybe offer one or two IPAs at different hop rates that people can (taste) and learn from for us as well. I’m looking forward to playing with larger weights of hops and different variety combinations and different combinations of varieties, different grain bills (too).”

Josh said he also hopes to continue doing the beer education/beer pairing classes at the Heights location. A barrel-aged beer and cheese tasting is slated for December 27, with similar events on deck in the new year.

“I love to talk about beer, I could talk about beer all day long, different topics,” Josh said. “It’s fun to educate people that are interested, at least. Offering the classes and the curriculum, the people that are showing up are actually interested in learning not only more about beer, but learning more about themselves and how much they actually know about beer or don’t know about beer. I always take away a little something from those classes as well.”

Those events are not all that is on deck for 2018.

“I like to do a lot of beer-and-food pairing events, those are my favorite,” Geraldine said. “We’re going to bring some more of those up to the Heights and Westside, spread the love a little bit. I think those are such fun and we work with a lot of really talented food trucks and we have good relationships with many of the best chefs in town. We are planning a really fun event in February at the Heights. It will involve a battle of the brewers, also, as well as getting two chefs involved. That’s as much as I can tell you about that.”

The ninth anniversary party was packed. No. 10 is gonna be even bigger. (Photo courtesy of Marble)

The biggest event for Geraldine and her team is upcoming 10th anniversary. Circle April 21 on the old calendar now, because Marble is going all out.

“Ten Year Anniversary, we’ve already started brainstorming amongst the minds here,” she said. “We have a Google (document) that we share and anytime we come up with ideas we put them on there. I can’t give you too much information but I will let you know it will probably be the biggest party Marble has ever thrown downtown.”

For anyone who attended the huge Reviva CD release party this year, where Marble Avenue was closed off between 1st and 2nd Streets, it will be like that, but bigger, Geraldine said.

“In the past, we have done days and days of events, like nine different events for nine years leading up to it,” she said. “We’re going to have some events during the week (before), but our main focus is to do one huge 10-year anniversary party on site. This year we did off-site at the El Rey, but we’re bringing back to Marble.”

The next series of awards and competitions will also be kicking off soon, with the National IPA Challenge right around the corner and then the biennial World Beer Cup after that in April.

“For things like the Pilsner that’s won in the past, competing side-by-side with European breweries, that’s pretty special for me,” Ted said. “As Charlie Papazian says, it’s the most prestigious beer competition in the world, and there’s no arguing with Charlie.

“This year we were really hopeful that our Imperial Red Ale at GABF (would medal), but it didn’t move on. It seemed like the judges just had a totally different flavor in mind. They didn’t really choose any Western examples, it seemed like it was all East Coast examples. Hopefully they’ll get the right set of judges at World Beer Cup and we can reassert our standing in the world of imperial reds.”

The Marble staff is looking forward to more success at awards competitions in 2018. (Photo courtesy of Marble)

Josh said he is certainly looking to build off the gold medal for Cholo Stout and go beyond in 2018. He said that the Pilsner, Imperial Red, Cholo Stout, and a barleywine he has been aging since 2016 will all be entered. Some sort of IPA will likely join them, along with possibly a pale ale.

“We just kind of started an email thread on what we’re going to send to World Beer Cup, which is coming up very, very quickly,” he said. “Now with the second brewery license we are able to enter eight beers. We put a little more thought into it. GABF is not an international competition, so the things we felt we do really well it’s a little bit different.”

A big thanks to Josh, Ted, and Geraldine for taking time out of their busy schedules to sit down and talk. Marble has been the bedrock of craft brewing in Albuquerque for nearly a decade, and all of us in the Crew look forward to what the next decade will bring.

Cheers!

— Stoutmeister

Advertisements
fullsizeoutput_99.jpeg

Say, Brettanomyces!

Our Look Back/Look Ahead Series continues today with Rowley Farmhouse Ales in Santa Fe. I wanted to find out how their first big year went, talk about their current brewer situation, and find out what direction RFA will take in 2018.

Directly after my interview with Blue Corn, I drove five minutes up the road to RFA, which was holding its Blackest Friday event, and I didn’t want to miss that. I had the day off, and I definitely had another interview in me.

Pulling up to RFA, just a ways down Maclovia Street, located somewhat behind Santa Fe’s best Indian restaurant (in my humble opinion), India House, I immediately noticed the parking lot was full, and cars were parked up and down the street. This didn’t make finding a spot difficult, however, and it certainly wasn’t a bad thing. I soon found owner John Rowley working with assistant brewer Tyler King, and friend and wife of Chef Jeffrey Kaplan, Elissa Ritt. Even on an event day, operations were underway.

IMG_3717

Assistant brewer Tyler King and all-around badass Elissa Ritt

It was a bustling scene. Folks were getting tours, while the brewhouse was firing on all pistons. Everyone was all smiles as it was a good day to be a craft beer fan and a good day to be a craft beer engineer. For the interview, Rowley led me away from the madness to the solitude of the barrel room down below. I felt like Maxwell Smart, and almost expected the cone of silence to descend from the ceiling. Instead, in true down-and-dirty brewery style, we grabbed a couple of crates and faced off between rows of barrels. It was hard not to feel at home.

IMG_3713

Folks gatherin’ ’round for the Black-est Friday event.

Rowley Farmhouse Ales opened on Labor Day Weekend 2016. The staff just celebrated their one-year anniversary.

“It’s been good, pretty steady,” John said. “We had a great summer; summer is kind of the bread and butter of Santa Fe’s lifeblood.”

In Santa Fe, the breweries I’ve chatted with over the years talk of the sales downturn in winter, which sets in typically after the Labor Day mark. There’s a marked slowing of foot traffic and a general thinning of the out-and-about crowd. Perhaps it is because precious beer money is reserved for shopping, or maybe the cold keeps Santa Feans in their cozy homes and drives the tourists away, but whatever it is, it’s pervasive of the scene, and business generally won’t pick up again until after the thaw.

Rowley Farmhouse Ales First Anniversary Party Pic

Looks more like a bottle share than a one-year anniversary party, but I did say they were beer geeks! (Photo courtesy of RFA)

To combat this sort of hibernation period, RFA has continued to have fun events like the Blackest Friday barrel-aged rare beer event, but also keeping the taps fresh with plenty of hard-to-get beers. The thinking here is, John said, beer geeks don’t stop wanting good beer just because it’s cold outside.

“We’ve focused on that as part of our gastropub side of the business,” John said. “We wanted to bring in, not just our own beer, but beer that’s really fucking cool.”

Beer they want to drink, in other words.

“And that’s the bottom line,” John said. “If I wanted to drink it, I would bring it in.”

But, it’s a group effort at RFA, as it always has been. Both Kaplan and Ritt have been integral in curating the tap list to create a haven for true beer geeks in all forms of weather. The outdoor patio, which is actually where the bulk of the seating lies, has evolved to be a good, warm place to get a cold one on a winter’s eve.

Part of the issue Santa Fe breweries have is awareness. For most of them, being established as a go-to place to get a brew has taken time. The locals know about the older guys like Blue Corn and Second Street, and as a result make them their choice Friday-night-with-the-family destination. The new guys, including Second Street’s Rufina location, have the tough task of just getting their name out there, making sure people know implicitly that we can go grab a beer there.

This year, Rowley Farmhouse Ales really got its name out there, being part of some great festivals, including two really big fests held out of state. The annual Midwest Belgian Beer festival in St. Louis, put on by Perennial Artisan Ales, included more than 60 top-tier breweries, and RFA was one of them. There, the staff poured Meier, a Meyer Lemon Gose, named after a fella, Troy Meier, who runs one of the homebrew clubs in St. Louis, in homage to his “Meierlemonparty.org” and clearly his sour sense of humor.

“We poured that beer at Side Project Brewing. For us it was a huge honor to pour at such a cool place,” John said.

RFA Denver Rare Beer Tasting

Pints for Prostates Denver Rare Beer Tasting IX. (Photo courtesy of Rowley Farmhouse Ales)

The more recent big pouring for RFA was at the Pints for Prostates Denver Rare Beer Tasting 9.

“That was a huge hit for us,” John said, as RFA poured an Oud Bruin, which had 80 pounds of raspberries in the barrel, and was one of the first beers to pour out at that event. “For us, as a new brewery, that means a lot.”

IMG_2784

Quite a line for Rowley Farmhouse Ales at WinterBrew.

Pouring locally, RFA started off at WinterBrew, which, for the staff, is one of their favorite events in Santa Fe or anywhere. They also did Skiesta up at Pajarito Mountain this year, as well as Pajarito’s Summerfest, which John likened to pouring on the moon.

“At Summerfest, you’re pouring in the dirt and there’s a fine dust that gets allover everything,” John said. “Your legs get all dirty, it’s just everywhere. But, Skiesta is great because we’re on the deck.”

RFA also did BearFest in Albuquerque; they just happened to be pouring right next to the speakers and the brewery got blasted.

“I love Kevin (Davis), and I love Boxing Bear,” John said. “Those guys are great. Hey Kevin, if you’re (reading), don’t leave it at 11. Turn it down to nine or eight.”

RFA’s IPA was also a big hit at Hopfest this year.

At home base, RFA has its own special events and brewery features. The staff is continuing to support the local animals with their Pulls for Pups, where they choose a new animal shelter every quarter and donate a $1 per pour of the designated tap. The beer may change, but the support hasn’t. They typically raise around $1,200 for the shelters and charities, per quarter from your generosity, so cheers to that!

The staff has also continued with a slew of tap-takeovers from big names like Great Divide, Firestone Walker, New Belgium, and the list goes on. Tap takeovers are truly a beautiful thing.

IMG_3718

RFA has grown a lot in a short time.

This year, RFA has worked hard at increasing its beer production. But, the kind of beers RFA is making aren’t the kind that have a quick turnaround. Naturally, it’s taken a bit of time getting a real pipeline going. Beers that needed time to age and condition are becoming more available, as the staff didn’t want to rush anything.

“Next year we’ll have more wood down here,” John said. “We’re not there yet, but we’re getting closer. We want to fill this place up and have more beer aging at all times.”

In the last year, the set of core beers has become a steady set, worthy of the good chalk and the big wall. Agent Scully, RFA’s flagship IPA, has a farmhouse grain bill with flaked oats and malted wheat, with a little ginger marmalade added to keep their Scully a true ginger, as well it should be. The hops have rotated from season to season, but in any event, it’ll turn the largest skeptics into believers.

IMG_3784

They do brew a good-looking beer at RFA.

Another beer kept in the pipeline is the Fields of Rye Saison. This beer has remained pretty consistent in flavor from my first tasting at Santa Fe Brewing’s Oktoberfiesta about a year ago. It’s subtle changes come mostly in ABV, to be a bit more crushable in the summer, John said.

Rowley’s Germophile, a clean Berliner Weisse, has enjoyed great feedback from the local crowd. It’s a refreshing staple at the brewery with malted wheat and pilsner malt, soured with lactobacillus, and finished with a saison yeast.

Ab Initio is a Brett Berliner Weisse, which is one of Rowley’s favorites to play around with. From the dry-hopping to the fruiting, RFA is keeping the promise of changing and evolving beers to keep their tastes fresh and interesting to the crowd and to the staff.

Saison Du Sarlacc is a Citra-Mosaic hopped-up Brett Saison that’s worthy of several more Untappd check-ins itself.

IMG_3712

And there will only be more, soon.

But for Rowley, it’s what’s in the barrels that are ‘The Cat’s Ass.’

“If I could only brew this beer, I would. But we can’t,” John said. “You can’t just live off mixed-fermentation saison, and think that everyone’s going to want to drink it. We’ve got to keep the lights on.”

Rowley’s is not the place to go if you want the same old beer, every time. There are places for that.

“This isn’t cheers,” John said. “I’m not Norm. You come here when it’s time for something fun. Go to a place you can get something fun and new. That’s our philosophy.”

Blackest Friday

We hope they do this again next year.

At the time of the interview, RFA was hosting an event with nine heavy-hitting barrel-aged stouts — impressive, interesting, and some much harder to get a hold of than others, from the likes of Deschutes, Great Divide, Dogfish Head, Odell, Marble, La Cumbre, North Coast, Firestone Walker, and Oskar Blues. It was a must-attend event, and there were a ton of people who got that message.

“It’s the most I’ve seen in a long time,” John said of their first (and hopefully annual) Black-est Friday event. “There were people waiting here when we opened.”

Knowing Santa Fe’s beer scene, I count that as a huge win, and a good start. Rowley was reminded of the Postcards from Hell release at La Cumbre.

“There were a lot of people,” he recalled, “and there was a sell-out in 90 minutes. We’re not California, but we’re getting there. Congratulations to La Cumbre and Modern Times; they did a great job. Loved that beer, and it’s setting up something new here in New Mexico.”

01c93b8f21d5466c337ff72da96d504291506f1f3f

Jami Nordby was super for RFA earlier in 2017.

Before we started looking torward to the future of RFA, we had to address the present situation. Recently RFA lost their head brewer, Jami Nordby, who is heading off to start up a new brewery.

“Jami has been a fantastic brewer for me,” John said. “He’s a standalone guy, he can just work without any guidance. He’s been with us from the beginning, and he’s leaving at the end of (November). I’m sad to see him go, but at the same time, I really want him to be successful. I’ve known him for a really long time. He’s a good friend. He’s the guy that can run the business and not need any help or hand-holding. He can be the guy, and he will be the guy at his new place.”

Without too many early details, Jami will be opening up a place of his own with friend Rich Headley off of Highway 14. (Editor’s note: Franz Solo will have more on this soon. — S) There he’ll be doing what he does so well, brewing.

“Jami has always been a part of the beer community, and he always will be. It was blow to us, of course, but we have to move on. The beer must flow on,” John said.

Changes await in 2018

Starting off the new year, RFA is currently (casually) looking for a qualified, hard-working, friendly individual with a background in mixed-fermentation and sours. But, until then, John said he is confident that he and the very capable assistant brewer, Tyler King, will tow the line. As a reminder, King has been there from the start as well, and he, too, has been one of their hardest working, intelligent assets. And, they’ve got a good amount of inventory to keep the lines full for a while.

IMG_3714

Work to be done.

New hires aside, Rowley said 2018 will be another year of steady growth, filled with events, festivals, and finding more ways to get the brewery name out there. In 2018, RFA plans to represent New Mexico at the Midwest Belgian Beer Fest again, and it is already slated to be the featured beer at the Rare Beer Tasting X up in Denver, brewing a special beer for the Rare Beer Club. The staff has already been working on an unusual recipe for a smoked juniper Gotlandsdricka, akin to Jester King’s beer, of which Rowley said he found inspiration. They will aim to brew at least 200 cases of bottles for that particular event. It’s a very limited event, so buy your tickets … yesterday.

Speaking of bottles, RFA will continue its current bottling program, selling 750-ml bottles to select local shops and out of the brewery on a smaller scale for now, but that could change as it grows.

As far as expansion plans, it’s more about barrels than square feet. RFA plans to buy a couple of 30-barrel oak foeders.

“We’re going to treat them like a solera,” John said, “where we’re going to pull seven barrels out, put seven barrels in, because we have a 7-barrel brewhouse. We’ll have to brew a lot, at first, to fill them. Over time we’ll have a lot more beer that way, because we’ll have a golden sour base beer to work from, and we’ll have a mixed-fermentation saison to work from.”

IMG_3711

These kegs will be filled in 2018.

Rowley Farmhouse Ales isn’t going to shy away from any beer style in 2018. Rowley told me that he currently has an imperial stout in the tank that he plans to barrel age. And, the staff will also be brewing an award-winning barleywine recipe from homebrew club friends, Jim Steinbach and Kent Steinhaus, appropriately called Steinwine (at the moment). I would personally Google the name, depending on the size of their batch, just to be cease-and-desist safe. (Yeah, Tractor might have something to say about that. — S)

IMG_3789

Kaffeeklatsch: a social coming together over coffee.

I would be remiss if I didn’t mention the delicious-sounding collaboration RFA did with Iconic Coffee Roasters.

“A Kaffeeklatsch is a social ‘coming together’ over coffee,” John said. “We collaborated with our good friends Chase and Dylan over at Iconik Coffee Roasters for this beer, and we went down a lesser traveled, but super fun path. Most coffee beers are stouts or porters, but we went to the opposite end of the spectrum for this beer. We started with our Germophile base, and hopped it lightly to 5 IBU in the boil with German Hersbrucker hops. We then whirlpooled this beer with a healthy charge of Lake Toba Sumatra, and then co-fermented with a blend of B. Brux var Drei, L. Delbrueckii, and German ale yeast. After a long rest, we dry-hopped the beer with more Lake Toba Sumatra. ABV is a bit high for the style, but we figured since it is coming into winter, this would be a good bonus. Special thanks to Chase and Dylan for helping us brew this beer, and to Iconik Coffee Roasters for the fun collaboration!”

12WEST Rowley Farmhouse.jpg

From left: Sarah Ritchie, John Rowley (RFA), Jay Mead, Noel Garcia of 12 West Brewing Co. (Photo courtesy of Sarah Ritchie, Craft Beer Betty)

Another collaboration RFA just did was with 12 West Brewing Co. in Gilbert, Ariz., on December 6.

“Sarah Ritchie is kind of the force behind them,” John said. (Big shout out to our favorite Craft Beer Betty!) “They also have a really good sour guy, named Jay Mead down there.”

Rowley said they are looking at putting something into the coolship that 12 West just built, and sometime after Christmas they’ll be brewing something interesting with Wren House Brewing Co. in Phoenix. It seems that RFA is really bearing down on Arizona at the moment, but that’s where Rowley’s folks live, and where he spent his college days, so it just makes sense all around, and, rumor has it they plan to be sending some beer down to Arizona pretty soon.

Next year, Rowley said he does plan to get more beer out closer to home in Santa Fe or Albuquerque. More beer capacity at the brewery means more opportunities to do just that.

With three spare tanks, look for new beers to hit Untappd lists soon, such as a French almost witbier called Petit Blanche. RFA will also be bringing back its mixed-fermentation saison brewed with Earl Grey Frances tea, from Artful Tea, called Tea for Two. And, RFA will also go through its list of successful small batches and see what else the staff wants to put in the tank. The public will taste new beers, and get another chance at beers folks may have missed in 2017. It appears that 2018 is going to be funky, and fresh, or funky fresh, if you will.

IMG_3721

I always feel like a baller at RFA. I’m not, but it’s a good feeling nonetheless. This was a great end to a great day of interviews. Look for more soon from the Crew!

“If you’re in town, come and try our kick-ass beer,” John said. “Welcome! Our doors are always open, we’re open seven days a week. We always try to give a great experience. If we don’t, call us out, we’ll fix it. Because, that’s what it’s all about — growing, learning, and doing better. We’ve got great food, and we’ll always have some cool new beers for you to try.”

* * * * *

Growing from special small releases of their own beers, to keeping them regularly on the menu, Rowley Farmhouse Ales has become the kind of brewery the staff first envisioned when they were beneath their first rose banner. Of course, RFA is always growing in barrelage and in seating options, and the beers are constantly evolving, so it’s a brewery that you should never make up your mind about in one sitting. You’ll have to come back, again and again, before you decide who and what Rowley Farmhouse Ales is. If not just to see what new fun beers are on rotation, or what exciting dish Chef Kaplan has just added to the menu, or if you’re simply interested in which fruits they’ve added to Ab Initio, there are plenty of reasons to return.

There’s a saying in New Mexico. If you don’t like the weather, just wait 10 minutes. Well, if there’s not a beer you like yet on the menu (seems impossible), give it a week. And, speaking of which, every Wednesday they tap something special. So, during the winter lull, it really falls on us, my fellow beer drinkers, to patronize these establishments that are working so hard to stay interesting, stay fun, stay fresh, and stay open. Today, we raise ’em up to better beer options for folks searching for something different in the City Different!

Cheers!

— Luke

2017NMIPACround2-3

Post IPA Challenge Selfie.

Buy me a beer; I’ll buy you two. And subsequently, I’ll probably pay for our Uber. Approach beer-writers responsibly.

 

 

 

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 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.

One of the more frequent questions the Crew receives is some variant of “is your name related to Star Wars?” It’s more of a we-wear-black-clothing and listen-to-metal thing, plus we all love stouts and porters, but yeah, we’re Star Wars fans, too. Just in case anyone has been living off the grid, The Last Jedi is premiering this week, so Flix Brewhouse is jumping in on the tie-in fun with a series of Star Wars-themed beers. First up with the early showings Thursday is Darth Malt, a Baltic porter. After that, the Schwarz Side, a bourbon-barrel-aged schwarzbier, debuts Friday. Then comes Saturday, when the kids are out of school for winter break, parents will need a pint or two, so Hoplo Ren (Black IPA) goes on tap. Finally, Sunday will it up with Tart Wars, a gose. Take note, the Schwarz Side and Tart Wars are small-batch beers, so they will not be on tap for long.

On the new beer front this week, there are a few options to check out. Ale Republic brings back Tokyo Black, while also adding Eagle Claw, a farmhouse pale ale. Bosque goes lighter with Beermosa, with Shuck if I Know Oyster Stout due out later this week. Boxing Bear has moved Oso Otono to the nitro tap, plus the barrel-aged version of Standing 8 Stout debuts on tap and in bombers this Saturday. Canteen already has its passionfruit Belgian sour, Whirling Dervish, on tap, and more beers are due out Friday in the form of Panama Jose, Hop Baller IPA, and Social Capital with dark cherries aged on French oak. Dialogue has a slew of newbies on tap with Blood Orange Berliner Weisse, Strawberry Berliner Weisse, Idiot Sauvin, and Belgian Cherry Wheat. La Cumbre has Big Door Prize due out on tap and in cans Friday, the first in their single-hop, double IPA series release. Marble has Imperial Stout back on tap and for sale in bombers today (Wednesday). Quarter Celtic has a limited supply of barrel-aged Irish Handcuffs (Imperial Stout) on tap and for sale in cans today (Wednesday). Rio Bravo has a new recipe for the porter it barrel-aged and put on tap, while Marzen replaces Oktoberfest. Tractor kicks it up a notch with Spiced Cider and Imma Pale Ale, the latter made in collaboration with Immastar Productions.

Up in Santa Fe, Duel has Grunewald back on tap and in bottles this Friday. Out in Moriarty, Sierra Blanca is feeling festive with Cranberry Sour.

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

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

Ale Republic — (505) 281-2828

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

Beers: Brune, Blonde, Strong Dark and Handsome, Eagle Claw, Tokyo Black, Single and Ready to Mingle. The most recent additions are the Tokyo Black (5.5% ABV, 24 IBU), an ale made with black tea, and Eagle Claw (4.8% ABV, 41 IBU), a farmhouse pale ale.

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.

Bistronomy B2B — (505) 262-2222

(Mon–Tues 4-9 p.m., Weds noon-9 p.m., Thurs–Sat noon-9:30 p.m., Sun noon-9 p.m.)

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: El Jeffe Hefeweizen, Friars Belgian-Style Single, June Bock German Lager. Rejoice, for Blue Grasshopper is brewing again! The Friars and June Bock are the more recent additions.

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: La Onza White Ale, Dr. Strangehop XPA, Duke City Lager, Washington’s Hatchet, Grapefruit Pale Ale, Oktoberfest, Sour Strangehop, Double Dead Red. The Double Dead Red returned recently, so enjoy it while it’s still fresh.

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.

Bombs Away Beer Company — (505) 554-3204

(Hours: Mon–Fri 2 p.m.–close, Sat–Sun noon–close)

Beers: Short Fuse Blonde Ale, BABC IPA, Willie Pete Wit, Low Order Porter, High Speed Low Drag Lager, Wild Card Spiced Ale, Brisance Bitter, Bag Drag BPA, Arsenal English Amber, Proximity Pilsner, MKDeuce Pale Ale, Primer Pub Ale, Actuator IPA, Stockpile Stout, Phil’s Incendiary IPA, Long Delay RyePA. The Phil’s Incendiary IPA was brewed up for a great cause, so head over to try it soon. Stockpile is a nice, robust beer that is perfect for the season. Long Delay is the most recent addition.

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: Pale Ryder, Olde Bosky Porter, Driftwood Oatmeal Stout, Barrel-Aged Double Sunshine Stout, Fresh Start Breakfast Ale, Open Space Haze: 41 South, Beermosa. Fresh Start Breakfast Ale, a delightfully delicious stout brewed with coffee and maple syrup, will see a portion of its proceeds go to charity. The Sunshine is also for sale in bombers. Beermosa is the most recent addition, but Shuck if I Know Oyster Stout will be on tap soon.

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: Sun Dagger (Saison), True Aim (Scotch Ale), Hoka Hey (IPA), Jemez Field Notes Lager, Wayward Arrow Hefeweizen, Cosmic Arrow Brett Saison, Hoodoo Monster Imperial Red, Way Out West Sour Sumac, Black Chandelier (Belgo Stout), Desert Dynamo IPL, Fast Luck Dry-Hopped Pale Ale, Wolf Eyes (Oktoberfest), Nomadico IPA, Visionland Amber Ale, Sweetfetti Weizenbock, Thirsty Land: Foraged Series (Grisette), Coyote Waits (Barrel-Aged Imperial Mole Stout), Savage Times Sour IPA. The most recent additions to the lineup are the Savage Times, Coyote Waits, Thirsty Land, Sweetfetti, and Visionland. The sheer variety of styles on tap is quite impressive.

Events: Thursday—Holiday Pop-Up & Food Drive, 4 p.m.

Happy Hour/Discounts: Bow & Arrow has happy hour every Monday through Thursday from 3 to 6 p.m. Get $1 off pints.

Boxing Bear Brewing Company — (505) 897-2327

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

Beers: Crystal Kolsch, Oso Otono, Scotch Rocket, Iron Lung Smoked Porter, Coffee Chocolate Milk Stout, Bulldog English IPA, Simcoe SMASH. The most recent additions are the Scotch Rocket, Bulldog, Simcoe, Coffee Chocolate Milk Stout, and Iron Lung. Oso Otono is also on the nitro tap. A barrel-aged version of Standing 8 Stout debuts Saturday on tap and in bombers at the brewery and at Jubilation.

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

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, Trailworks IPA, Dogtoberfest. OK, fine, Pepe the Mule counts as a beer, even though it is basically a Moscow Mule, but it was made with beer. Dogtoberfest is the most recent addition.

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: Exodus IPA, Panama Joe Coffee Stout, Oompa Lupulin DIPA, Falconer’s Arm Pale Ale, Pop’s Pre-Prohibition Lager, Whirling Dervish. The Dervish is a passionfruit Belgian sour. Three more beers debut Friday with Panama Jose replacing Panama Joe, Hop Baller IPA replacing Oompa Lupulin, and a special batch of Social Capital with dark cherries aged on French oak replacing the Falconer’s Arm.

Live Music (Brewery): Thursday—The Beloved, 6-9 p.m.; Sunday—David Berkeley Trio, 4-7 p.m.

Live Music (Taproom): Saturday—Julian Dossett Trio, 5-8 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.

Dialogue Brewing — (505) 585-1501

(Open daily noon-midnight)

Beers: Belgian Citrus IPA, Berliner Weisse, Blood Orange Berliner Weisse, Strawberry Berliner Weisse, Sour Raspberry, Idiot Sauvin, Dry Irish Stout, O.D.B., Belgian Cherry Wheat, Porter for Humanity, Amber Ale. The taps have seen a big tap turnover recently with the arrival of two Berliner Weisse variants in the blood orange and strawberry, plus Idiot Sauvin, Porter for Humanity, and Belgian Cherry Wheat.

Events: Friday—We’re a Star December, 5 p.m.; Sunday—Last Chance Holiday Market, noon

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

Drafty Kilt Brewing — (505) 881-0234

(Sun 11 a.m–10 p.m., Mon 11 a.m.–8 p.m., Tues–Thu 11 a.m.–10 p.m., Fri–Sat 11 a.m.–midnight)

Beers: Groundskeeper Willie Cream Ale, Wee Beastie Scottish Ale, Campbell Toe IPA, Covfefe Hefe, Outlamber Amber. The Outlamber is the most recent addition.

Weekly Events: Tuesday—Geeks Who Drink, 7 p.m.; Thursday—Blues Jam with the Rudy Boy Experiment, 7-10 p.m.

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: Tart and Soul (Guava Berliner Weisse), Pilsner? I Barley Know’er!, Eater of Worlds Pale Ale, The Agitator Doppelbock, Hazeas Corpus. The most recent addition was the Hazeas Corpus, a New England-style hazy IPA, but four new beers debut this week in conjunction with the release of Star Wars: The Last Jedi — Darth Malt (Baltic Porter) on Thursday, The Schwarz Side (Bourbon Barrel-Aged Schwarzbier) on Friday, Hoplo Ren (Black IPA) on Saturday, and Tart Wars (Gose) on Sunday.

Hops Brewery — (505) 369-1378

(Sun-Thurs noon-10 p.m., Fri-Sat noon-midnight)

Beers: Dad Joke (California Common), Tipsy Cow (Milk Stout), Warm Scottish Nights, An Irish Tan (English Bitter), Honey Wheat, Chica (Pale Ale), Hop Hill IPA. Hops has started out with these seven beers on tap, but they also have 31 more guest taps, just in case you don’t find one to your liking. The Hop Hill (7.1% ABV, 69 IBU) was the most recent addition.

Weekly Events: Today (Wednesday)—Open Mic, 7-9 p.m.; Tuesday—Geeks Who Drink, 7 p.m.

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: Blondie, Helles Lager, Winter Wheat, ESB, Black IPA, Puddle Stomper IPA, Oatmeal Raisin Stout, St. Paul’s Porter, Cider, DjinnJar Kombucha. The most recent additions include Blondie, Winter Wheat, Black IPA, Puddle Stomper IPA, St. Paul’s Porter, and the delectable Oatmeal Raisin Stout. Look for Imperial Stout soon.

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

Kellys Brew Pub — (505) 262-2739

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

Beers: (house) Apricot Ale, Blonde, IPA, Lobo Red Ale, Session IPA, Sleeping Dog Stout, 35 N Coffee Porter; (seasonal) German Pilsner, Honey Wheat, Pumpkin Pie Lager, Amber Ale, Capspackler DIPA, Dortmunder. The lineup got a bit of a makeover, with Lobo Red, Sleeping Dog, and the 35 N all joining the regulars. All of the seasonal beers are new as well. Time to take a trip back to Kellys and embrace the new and improved beers.

Live Music: Every Wednesday 6-9 p.m. and Sunday 3-6 p.m.

Happy Hour/Discounts: Thursday Pint night $1 off pints.

La Cumbre Brewing — (505) 872-0225

(Open every day at noon)

Beers: Ales for ALS IPA, Noche de Paz, Weize Ass Goat Weizenbock, Blue Collar, Barrel-Aged Malpais on Nitro. Recent additions to the lineup are the BA Malpais on nitro, Weize Ass Goat, and Blue Collar, a London-style porter. This Friday marks the arrival of the first in a series of single-hop double IPAs with Big Door Prize, which will be available on tap and in cans.

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

Weekly Events: Tuesday—Loteria (every other week), 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: Barrel-Aged Amber, Dubbel, Cholo Stout, Reserve Ale, Tripel, Cascade IPA, Imperial Red, Horchata Porter, Brown Extra, DIPA Especial, Imperial Stout, Vunderland (Downtown and Westside only), Reserve Ale (Heights and Westside only), Dry Oaked Stout (Heights and Westside only), Golden Ale (Heights and Westside only), Gin Barrel Brett (Westside only), Cereza! Cerveza! (Westside only). There are so, so many beers between the three locations. Don’t feel bad if you can’t get to them all. The Vunderland, a Belgian dark strong, as well as the DIPA Especial and Brown Extra are the most recent additions. This is a fresh new batch of Imperial Red. We cannot recommend the Reserve, Tripel, and Cholo Stout enough. Get some! Oh, and Imperial Stout debuts today (Wednesday) on tap and in bombers at all three locations.

Live Music (Downtown): Music is done for the colder months, but will resume at 111 in the spring!

Live Music (Heights): Friday—Bobcats, 7-10 p.m.

Live Music (Westside): Friday—Ray Anthony and Powerslyde, 8-11 p.m.; Saturday—El Brujo 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: Bird of Prey IPA, Belgian Tripel, Dunkelweizen, Equinox, Irish Red, Imperial Pilsner (Silver only), Beam Me Up Scotty (Silver only). The most recent additions are Belgian Tripel, Dunkelweizen, Irish Red, Equinox, and Bird of Prey.

News: Nexus Silver now has food! Rejoice and check out the menu on their main website.

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

Weekly Events (Silver Taproom): Saturday—a live DJ will perform; Sunday—a live band will perform at 2 p.m.

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

(Tues–Sat 3–9 p.m.)

Beers: MWA (Malt With Attitude), Guero (Belgian Wit), Poolside Pale Ale, Cockness Monster (Scotch Ale), Switch Stance Stout. Palmer shares a building with Left Turn Distilling on Girard south of Candelaria. This batch of Cockness Monster is fresh and tasty.

Ponderosa Brewing Co. — (505) 639-5941

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

Beers: Imperial Red, Topaz Pale Ale, Red Chile Chocolate Porter, Dry-Hopped Saison, Amber Ale. The new Topaz Pale Ale is the latest in a series of single-hop beers. The most recent additions are the Amber Ale, Imperial Red, and Red Chile Chocolate Porter.

News: You can now find India Pale Lager 2.0 for sale in cans, at the brewery and at local liquor stores, including Total Wine, Bird of Paradise, Jubilation, Kelly’s, and Quarters!

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: S’More Than a Beer, Imperial Clark, Baltic Bollocks, Come to the Dort Side, SMASH Comet Session IPA. QC has brewed up a delicious monster in the Baltic Bollocks Porter. The Imperial Clark is not for the faint of heart. S’More Than a Beer was made with graham crackers, lactose, and chocolate.

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.; Wyoming 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: Imperial Red IPA, Plum Gose, Oktoberfest, WyPA, White AF IPA (downtown only). The Imperial Red IPA was the first in a series of beers to celebrate Red Door’s recent anniversary. The Plum Gose was second and Oktoberfest was third.

News: The official grand opening of the Wyoming taproom is this Sunday from noon to 6 p.m.

Live Music (Brewery): Today (Wednesday)—Sloan Armitage, 7-9 p.m.

Weekly Events (Brewery): Monday—The Draft Sessions, 7-9 p.m.

Weekly Events (Taproom): Today (Wednesday)—Paint it Black Open Mic Comedy, 7-9 p.m.; Thursday—Art at the Bar, 5:30-8:30 p.m.; Sunday—Parents’ Day Out, noon-3 p.m.; Tuesday—Geeks Who Drink, 7-9 p.m.

Rio Bravo Brewing Company — (505) 900-3909

(Mon noon–10 p.m., Tues–Thu noon–11 p.m., Fri–Sat noon–1 a.m., Sun 11 a.m.–10 p.m.)

Beers: Rio Bravo Amber, Weizen, Randy’s Shandy, Dirty Rotten Bastard IPA, Snakebite IPA, Roadkill Red Ale, La Luz Lager, Old Town Porter (regular and barrel-aged), Vanilla Porter, NM Pinon Coffee Porter, Oatmeal Stout, Barrel-aged Belgian Strong Golden, Level 3 IPA, Imperial Russian Stout (regular and barrel-aged), Lemongrass Wit, Peach Gose, Cherry Sour, Kolsch, Hibiscus Mojito, Penguin Lager, Belgian Blonde, Cherry Wheat, Belgo IPA, Pink Boots Pale Ale, Marzen, Grapefruit Launcher IPA, Schwarzbier, Rubus Ruckus, Barleywine, Cherry Wheat Cuvee, Christmas Cascade Pale Ale. A portion of the Penguin Lager proceeds are going to the new exhibit at the ABQ Bio Park. There are now three barrel-aged beers on tap in the Porter (new recipe!), RIS, and Belgian Strong. The Cherry Wheat Cuvee is a barrel-aged blend of Cherry Wheat and Barleywine.

Live Music: Today (Wednesday)—Buddhafunk, 6-8 p.m.; Thursday—Sloan Armitage, 6-8 p.m.; Friday—Aaron Markland (acoustic set), 7-9 p.m.; Saturday—Let it Grow Trio, 7-10 p.m.

Events: Saturday—Shop ‘n Suds Market, 1-5 p.m.

Weekly Events: Friday—Headliners Comedy presents Friday Night Fools ($5 cover, event only), 9:30 p.m.; Sunday—Pints & Planks with Yoga Zo

Happy Hour/Discounts: Happy hour Monday-Friday, 2-6 p.m., $1 off pints

Sidetrack Brewing — (505) 832-7183

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

Beers: CO-MO IPA, 3:10 to Belen Brown Ale, Railhead Red, Dark Engine Stout, 2926 Steam Lager, Buzz Bomb. The CO-MO IPA is the most recent addition. Buzz Bomb is a delicious coffee pale ale made in collaboration with the folks next door at Zendo.

Cask: The CO-MO and Railhead are in the firkins.

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, Lampshade Porter, Brown Chicken Brown Cow, Jack Tooth Grin, A Roll in Ze Hay (Hefeweizen), Black Friday (Dark American Lager), Starrgazm IPA, Zombies in the Manger (Biscochito Stout). The most recent additions are Starrgazm and the Zombies in the Manger, which is downright sacrilicious.

Steel Bender Brewyard — (505) 433-3537

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

Beers: (house) Skull Bucket IPA, Red Iron Red, Sparkfitter Amber, Lloyd’s 3 O’Clock Kolsch, Blue Bullet Stout, The Village Wit; (seasonals/specialties) Figgy Pudding, Plymouth Rock & Rye Saison, Who’s Brett IPA, Ich Bin Ein Cranberry, Brickie American Stout, Compa Lager, Manana Tropical IPA. The most recent additions are the Manana, Compa, Brickie, Ich Bin Ein Cranberry, Who’s Brett, Figgy Pudding, and Plymouth Rock & Rye Saison. This Saturday’s edition of the 4 Casks of Christmas is Chocolate Orange Brickie.

The 377 Brewery — (505) 934-0795

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

Beers: (house) 377 IPA, Dieterhosen Hefe, El CuCuy (DIPA), Fat Brown Guy (Porter), Red Horse NM Lager, Schwarzbier, Berliner Weisse, Naked Ale (Pale); (seasonals) Loonies Lime Saison, Short Wee Heavy, Milk Stout, Peach Wheat, Kolsch, Scottish Ale, Say Juan Saison, Barrel-Aged Tart Cherry Milk Stout, Skin Walker Triple IPA. A most excellent update from the folks at The 377 features four new additions to the seasonal list with Loonies, Short Wee Heavy, Skin Walker, and the BA Tart Cherry Milk Stout. It’s quite the variety, isn’t it?

Weekly Events: Sunday—Open Mic/Jam Session, 5 p.m.

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

(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; Four Hills: Sun–Thurs 11 a.m.–midnight, Fri–Sat 11 a.m.–2 a.m.)

Beers: Javi Lager, Three-Two Amber, 2016 Stein Wine, Cranberry Ginger Cider, Plum Spice Berliner Weisse, Desert Dweller DIPA, Barrel-Aged Leche de Luna, Imma Pale Ale, Spiced Cider, Nitro Cowboy Coffee (Wells Park only), Turkey Drool (Nob Hill and Four Hills only), Chocolate Milk Stout (Four Hills only), Jack the Sipper (Four Hills only), Belgo American Pale Ale (Four Hills only), Flanders Red Ale (Four Hills only), Cascara Cider (Four Hills only). Recent additions to the lineup are the Imma Pale Ale, made in collaboration with Immastar Productions, and the Spiced Cider, as well as the Desert Dweller and an archived supply of 2016 Stein Wine. Barrel-Aged Leche de Luna is an imperial chocolate milk stout with a serious kick.

News: Do not fret, Berry Cider is still on tap, but since it is now a year-round offering, we will no longer be listing it with the seasonal/specialty brews and ciders here.

Live Music (Wells Park): Thursday—Julian Dossett Trio, 8 p.m.; Saturday—Live Jukebox, 8 p.m.

Live Music (Nob Hill): Today (Wednesday)—Todd Tijerina, 8:30 p.m.; Friday—Screen Door Slammers and Jimmy Deveney, 8 p.m.; Saturday—Still Closed for Repairs, 5 p.m.

Live Music (Four Hills): Saturday—Nathan Fox, 7 p.m.

Weekly Events (Wells Park): 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.

Weekly Events (Four Hills): Today (Wednesday)—Geeks Who Drink, 7 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 $2.25 classic beers and $3.25 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: Lil’ Shelly (Pale Ale), Cosmic Yum Yum, Can’t Catch Me Copper Lager, Arsenal Porter, Pour les Abeilles, Capspackler Imperial IPA, Depravity Barleywine. An archived keg of Depravity has been tapped for a limited time. The Capspackler (9.5% ABV, 125+ IBU) and Arsenal Porter are the two most recent additions.

Cask: Tuesday—TBA

Santa Fe breweries

Blue Corn Brewery — (505) 438-1800

(Open daily 11 a.m.–10 p.m.)

Beers: Farmhouse Funkalicious, La Santa Oscura, Ginger Braggot, Conspirator Doppelbock. The La Santa Oscura is a holiday spiced dark lager. The Funkalicious is the most recent addition.

Chili Line Brewing — (505) 500-7903

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

Beers: El Jefe (Rauchweizen), Antonio Bandito (Dunkelweizen), Llorona Lager, La Bamba (Rauchbier), Stara Baba (Oak Smoked Polish Gratzer), Jacona Stout, P.G. (Pinche Guey) IPA. The Jacona and P.G. are the most recent additions.

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, Marcel, Fantin (Double Pale Ale), Duchamp (Sour Wit), Cezanne Magnifique, HMWWA FIACFW, Cezanne Verite, Fiction (IPA), Lourd of Funk, Titian, Dark Ryder. This batch of Cezanne Verite is barrel aged and it is also for sale in bombers. The Titian and Dark Ryder are the most recent additions, available on tap and in bombers. Grunewald (Imperial Porter) will return on tap and in bombers this Friday.

Live Music (ABQ taproom): Friday—Ceekay Jones, 9 p.m.; Saturday—Feliz Navidad Concert with Buddhafunk and James Whiton, 9 p.m.

Weekly Events (ABQ taproom): Tuesday—Bike-In Brew, 7 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: Fields of Rye, Saison du Sarlacc, Agent Scully – Season One, Episode Four (IPA), Germophile (Berliner Weisse), Fruhschoppen (Hefeweizen), Little White Lies (Belgian Blonde), Conduit (Belgian IPA), Bosco P. Coltrane (Chocolate Brown). The Agent Scully is a new series of IPAs which will vary by hop combinations. Episode 4 is the most recent iteration. The Coltrane is the most recent addition to the lineup.

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: Adobe Igloo, Hipster Union IPA, Oktoberfest, Bobcat Dynamite (Kolsch), Wet Hop Pale Ale (ECS). With the colder weather almost upon us, Adobe Igloo makes its annual return. Hipster Union is also back, while Bobcat Dynamite is the most recent addition.

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, Pecos Porter, Cherry Wood Smoked Imperial Porter, ESB, Rufina Amber, Summer Rain Sour, Boneshaker Bitter, Pivotal IPA. The most recent additions are the Pecos Porter and the Cherry Wood Smoked Imperial Porter.

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

Live Music (Railyard): Friday—Kodama Trio, 6-9 p.m.; Saturday—The Busy McCarroll Band, 6-9 p.m.

Live Music (Rufina): Today (Wednesday)—K.Dutch, The Outstanding Citizens Collective, DJ Cap, 7:30-11:30 p.m.

Events (Original location): Thursday—Cask n’ Curry, all day

Weekly Events (Railyard): Today (Wednesday)—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: Kutthroat Kolsch, Kaboom Quad, Wit Rock, Catherine’s Historical Stout, Little Bird Blonde, Anderson Amber. Well, look at that, an updated beer list for BRB. The Wit Rock and Little Bird are old favorites, the rest are more recent recipes.

Sierra Blanca Brewing — (505) 832-2337

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

Beers: Cranberry Sour, Interstella Vanilla, Cherry Wheat, Single Hop IPA, Whiskey Stout. The Whiskey Stout is the most recent addition. The Cranberry Sour is the most recent addition. Oktoberfest is now available on tap. Cherry Wheat is available in bottles and won a gold medal at GABF this year.

Live Music: Friday—Sloan Armitage, 6 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

Boxing Bear gift baskets are the perfect holiday gift. (Yes, there is beer in there.)

As we did the last three years, the Crew has put together a brewery merchandise guide for all of you just in time for your holiday shopping. Hey, it might be nice to just buy people beer, but sometimes they need more in life, like cool shirts, hoodies, growlers, and other specialty items carrying the logos of their favorite breweries. To make all of your lives easier and save you time in terms of searching the web or driving all over the place, we compiled the local breweries’ merch lists into one place. Now you can find out what is where, what is online, what it all costs, and any other additional info you might need.

The breweries are listed in alphabetical order, starting with the ABQ metro area breweries, then the breweries from outside the metro listed below that (those from both regions that sent us info, at least). We will be updating this list throughout the holiday season, so if you do not see a brewery here, once their info arrives, we will share it. Thank you to all the brewers, owners, and other key brewery staffers who helped us put this together. Whether via email or in person, it was greatly appreciated!

Bombs Away

The first order of merchandise just arrived (this week) for the newest brewery in town. The T-shirts cost $25 apiece, and ladies’ shirts will be arriving soon. Look for more items in the near future.

New shirts for a new brewery, freshly arrived.

Bosque

There is a limited amount of merchandise available online, including T-shirts ($20), hats ($25) and insulated growlers ($50). You can also purchase gift cards ($10) and memberships (see our separate Membership Guide). For the rest, head over to any Bosque location.

Boxing Bear

The West Siders have some of their merch online and more available at the brewery. There are T-shirts ($18-$21), ladies tank tops ($23), baseball shirts ($25-$27), brewers shirts ($40), and more, including beanies and hoodies. They have two styles of hats ($14 and $20) as well. There are special holiday gift baskets, some for $25, some for $33, and those include a bomber of Chocolate Milk Stout and some other fun items.

The case is loaded for all your shopping needs.

Ponderosa

The online store is open, with plenty of items. Regular and v-neck T-shirts are just $10 apiece. There are also trucker hats ($20), logo glasses ($4), and unfilled glass growlers ($7). You can also purchase gift cards and load them with however much money you choose.

Quarter Celtic

They have plenty of T-shirts, including the awesome new Pedro O’Flannigan one. We did not get prices on those (sorry), but they were $20 last year. All merch, we have been told, ranges from $20 to $30, and includes T-shirts and hats. You can also get a Pedro pack for $30, which is the aforementioned T-shirt and a crowler of Pedro. Now through the end of the year, buy a $25 gift car and get an extra $5 to spend on yourself.

Buy a shirt and a beer together!

Rio Bravo

They have the usual slew of T-shirts, hats, growlers, and more available, but they also have one special item for the holidays. New Mexico True baskets feature two Rio Bravo pint glasses, Chocolate Cartel chocolates (natch), and a four-pack of Pinon Coffee, all for $25.

Sidetrack

This year, there is plenty of merch to go around. Snag a men’s or women’s T-shirt ($18), pint glasses ($6), stainless steel growlers ($27.50), glass growlers ($6 unfilled), or hoodies ($35) that are perfect for the chilly weather. The staff would also like to remind everyone that adding the name of a friend or relative to the “Buy a Friend a Beer Board” is a great present as well.

Small brewery, big selection.

Starr Brothers

There is quite a bit of merch to choose from, including T-shirts/tank tops ($20), baseball shirts ($25), truck hats ($25), flat-bill hats ($30), hoodies ($45), plus you can even do a T-shirt/hat combo ($45). From now until the end of the year, you can purchase a $50 gift card and get $5 to spend on yourself. Glass growlers are $7 unfilled.

There is merch here and some additional shirts hanging up under the beer menu screens.

Steel Bender

Plenty of items await at the brewery. For the colder months, there are hoodies ($40), unisex long-sleeve thermals ($30), men’s and women’s flannel ($42), soccer scarves ($22), brewer work shirts ($40), ladies’ long-sleeve slouchy ($35), and wool caddy hats ($35). There are also the insulated DrinkTank growlers ($75), or you can purchase a gift pack featuring a DrinkTank and two DT 16-ounce cups ($120).

Plenty of cold-weather merch is available at Steel Bender.

Tractor

As in the past, Tractor has one of the most extensive collections of online merch. Men’s and women’s T-shirts range from $12 to $20, both short- and long-sleeved. There are also work shirts ($40), pullover hoodies ($35), and zip-up hoodies ($38-$40). You can also purchase tap handles in the style of the Tractor cans for $45, or the infamous “Whatever, Just Wash Your Hands” bathroom signs for $5. There are growlers ($4 unfilled) and glassware ($4-$6) as well.

A new hoodie for 2017? Oh, Tractor, you shouldn’t have.

Turtle Mountain

The merch display is loaded up for the holidays. There are T-shirts ($18-$20), bar towels ($10), tote bags ($15), tap handles ($50), glassware ($5), bottle openers ($5), and growlers ($6 unfilled) and half-growlers ($4 unfilled).

Just a wee bit of stuff in the TMBC merch display.

Breweries outside the ABQ metro area

Bathtub Row (Los Alamos)

There are some brainy items available (get it?) including zip-up hoodies ($50), baseball T-shirts ($26), insulated growlers ($60), and those awesome T-shirts that say “A drinking town with a science problem” for $24.

Get your beer to go on the way up to Pajarito Ski Area.

Blue Corn (Santa Fe)

Straight from head brewer Paul Mallory: For the holidays, Blue Corn Brewery is selling hoodies ($45), polos ($20), T-shirts in all sizes for men and women ($18), 64-ounce Lobo Red growlers ($8 without beer, $20 with beer), 32-ounce Blue Corn growlers ($3 without beer, $10 with beer), pint glasses ($2.50) and gift cards. Merchandise is sold exclusively at Blue Corn Brewery and Blue Corn Café. It’s also a great excuse to come by and try our latest seasonals. (That last line is the truth. Thanks, Paul!)

Find the merch near those landmark copper tanks.

Rowley Farmhouse Ales (Santa Fe)

There be merch up north! T-shits ($20) and new zip-up hoodies ($45) are available. They also have special bottle openers made from barrel staves called yopeners ($25), which are handmade by a father and his autistic son.

Santa Fe Brewing

No surprise here, they have a whole lot of merch available online. Items include men’s and women’s T-shirts ($20-$22), baseball T-shirts ($30-$32), work shirts ($39-$41), lightweight hoodies ($40-$42), and those hugely popular Zia hoodies ($39) you see almost everywhere. Other cool items include Zia symbol doo rags ($10), recycle can bracelets ($20), Happy Camper infant onesies ($16), tap handles ($50), all sorts of hats ($20-$25), and ski caps ($20-$25).

Sierra Blanca (Moriarty)

They have one of the better online merch sites if you do not feel like driving out to Moriarty. Of course, then you wouldn’t be able to hang in the beer garden and enjoy a pint. The extensive catalogue includes men’s and women’s T-shirts ($14.95-$19.95), long-sleeve shirts ($24.95), multiple styles of hoodies ($45.95), tap handles ($49.95), hats ($9.95), and beanies ($18.95).

* * * * *

Got any additional merchandise info? Send it to us via direct message on Facebook, tweet at us @nmdarksidebc, or email us at nmdarksidebrewcrew@gmail.com.

Happy holiday shopping, beer lovers!

— Stoutmeister

Time to renew those brewery memberships for 2018!

Once again, the Crew worked to compile all the information for breweries that offer special memberships/mug clubs around the ABQ area and Santa Fe. Once again, it was not easy, as a lot of places either did not send us their information or did not have it available on their websites.

For those who did respond, or have it online, thank you. Your customers (including us) appreciate it. Here are all the ones we know of for 2018. We will update these listings if any additional info arrives in our email box (nmdarksidebrewcrew@gmail.com).

Bathtub Row
Cost: $50 + tax for annual, $250 + tax for lifetime
Start date (if any): good for one year from date of purchase
Discounts: beer purchases, merchandise, education classes, beer dinners
Swag: none
Special events: exclusive invites to education classes and beer dinners

Blue Corn/Draft Station/Kellys
Cost: $10
Start date (if any): Jan. 1-Dec. 31
Discounts: 22-ounce beers are pint price, $1 off pints, $1 off growler refills, $.50 off half growler refills
Swag: none
Special events: none
Notable: Your discount will be honored at Blue Corn’s two locations in Santa Fe, Draft Station, and Kellys.

Boxing Bear “Champions Club”
Cost: $25
Start date (if any): Jan. 1-Dec. 31
Discounts: $1 off 16- and 20-ounce pours, 10% off kegs and growlers
Swag: 64-ounce growler with fill or T-shirt
Special events: none

Canteen Brewhouse
Cost: $35 (individual), $50 (couples), $20 (individual with no swag)
Start date (if any): good for full year from starting date
Discounts: $1 off 16- and 22-ounce pours
Swag: Filled 64-ounce growler
Special events: members-only events throughout the year of new and barrel-aged beers

Duel
Cost: $30 plus tax
Start date (if any): good for full year from date of purchase
Discounts: $1 off regular pours, $.50 off 10-ounce and sample pours, $1 off all growler fills, 10% off bottle purchases, 10% off merchandise
Swag: A 32-ounce glass growler at time of purchase with one free fill of any non-specialty beer
Special events: none

Nexus “Nexus Neighbor”
Cost: $35 (single), $50 (couple or family)
Start date (if any): from day of sign-up, it is for lifetime
Discounts: $1 off a 12-, 16-, or 20-ounce beer, $1 off growler refills, 10% off keg purchases
Swag: free growler filled with beer of your choice, Nexus Loyalty Card (for every $100 you spend, get $10 back on next ticket)
Special events: invitations to exclusive members-only events are included
Notable: $5 of every membership (or $10 for couples/family memberships) goes to the community fund for non-profits

Ponderosa
Cost: $30
Start date (if any): Jan. 1-Dec. 31
Discounts: $1 off pints, $1 off growler fills, $1 off mug club growlette fills, $.50 off other growlette fills, 10% off kegs, 10% off merchandise
Swag: A 32-ounce glass growler (growlette) at time of purchase
Special events: none

Quarter Celtic
Cost: $20
Start date (if any): Jan. 1-Dec. 31
Discounts: 22-ounce pour for price of 16-ounce pour
Swag: You get the big mug to drink out of at the brewery
Special events: none

Rio Bravo
Cost: $35 (new) or $25 (renewal)
Start date (if any): good for one year
Discounts: $1 off pints, $5 20-ounce pours
Swag: Choice of logo T-shirt or hat
Special events: none

Rowley Farmhouse Ales
Cost: $300
Start date (if any): good for one year
Discounts: 10 percent off all purchases
Swag: 10 exclusive bottles throughout the year, plus other special items include glassware, and a one-week presale window for all public bottle sales
Special events: See above
Note: If you wish to be placed on the waiting list for a spot in 2018, please email info@rowleyfarmhouse.com

Sidetrack “Pub Club”
Cost: $30 (single), $50 (couple)
Start date (if any): Jan. 1-Dec. 31
Discounts: $1 off pints, birthday pint on the brewery, 10% off merchandise
Swag: none
Special events: none

OK, we gotta admit, as far as puns go, Starr Fleet is up there.

Starr Brothers
Cost: $50 for Starr Fleet Perks Card
Start date (if any): Jan. 1-Dec. 31
Discounts: $1 off 16- and 20-ounce pours, 15% off merchandise, $1 off growler fills, $1 off crowlers
Swag: none
Special events: none

Steel Bender
Cost: $35
Start date (if any): Jan. 1-Dec. 31
Discounts: $1 off 16- and 20-ounce beers, 10% off growler and keg fills
Swag: Glass growler or branded short-sleeve T-shirt
Special events: none

Tractor Brewing Company “Beer Farmers Co-Op”
Cost: $35 (single), $55 (couples)
Start date (if any): from date of purchase
Discounts: $1 off pints and growler fills, 10% off keg fills and packaged beers/ciders
Swag: one filled 64-ounce growler (a $12 value) or a logo T-shirt
Special events: none

The following breweries gave us information last year. If we get an update that anything has changed, we will share it. Otherwise, contact them directly to find out if this info is current.

Bosque “Club”
Cost: $35
Start date (if any): none
Discounts: $1 off all 16- and 20-ounce pours, 20% off merchandise, 10% off keg fills
Swag: none
Special events: none

Bosque Insider
Cost: $85 ($75 for renewal)
Start date (if any): none
Discounts: $1 off all 16- and 20-ounce pours, 20% off merchandise, 10% off keg fills
Swag: Insider T-shirt
Special events: pre-sale access to exclusive events, one free admission to an exclusive event of your choice, discounted ticket prices for all exclusive events

Bow & Arrow
Cost: $40
Start date (if any): none, good for 12 months
Discounts: $1 off regular pints, $.50 off 10-ounce pours, $1 off full and half-size growlers, 20% room rental discount, special merchandise discounts
Swag: none
Special events: periodic special events

Drafty Kilt
Cost: $25
Start date (if any): good for one year
Discounts: $1 off 16- or 20-ounce pours,
Swag: none
Special events: TBD
Notable: monthly specials will be emailed to members

La Cumbre
Cost: $30
Start date (if any): Now-Dec. 31
Discounts: 22-ounce beers for pint price, $1 off growler fills, $.50 off half-growlers, 10% off keg fills
Swag: 4-pack or filled growler
Special events: see below
Notable: members-only newsletter and early invites to events

Red Door
Cost: $25
Start date (if any): good for one year
Discounts: $1 off pints and growler fills, 10% off kegs
Swag: empty growler and pint glass
Special events: none

* * * * *

Enjoy the discounts and thanks as always for supporting our local breweries.

Cheers!

— Stoutmeister

Steel Bender brought quality craft beer to a thirsty neighborhood.

The Village of Los Ranchos is my first home. I grew up biking along the ditches, enjoying the wildlife and the omnipresent old school vibes from the historic farming/ranching culture which pervades the area to this day. When Steel Bender opened their quite modern and cutting-edge brewery, it filled a niche that was certainly lacking in the valley. We had very few, if any options for procuring beer and good food without driving across town. Having something in our back yard has just been incredible. The past year has seen an amazing reception for the brewery from the local community and from commuters of 2nd Street, going from one side of the river to the other for work.

They were an excellent host for this year’s IPA Challenge (I thoroughly enjoyed biking down there for the event along the river and some of the old acequias of my youth), and also held the wonderful Balloons and Brews week on their patio during the Balloon Fiesta, which I’m sure will be even more of a success this coming year. As with any new venture, there are always unforeseen challenges that present themselves, and the ownership and staff of Steel Bender have had their share, rolling with the punches to where they are today — a pub with some tasty brews and good food options to boot, with ample indoor and outdoor spaces to imbibe in some of the finer things in life. I sat down briefly with the very busy Bob Haggerty, head brewer for Steel Bender, and this is what we discussed.

The patio is a popular hangout in warmer months.

Solo: So what were your successes, what were your challenges this past year, what are you looking forward to doing in this next year?

Bob: I would say the greatest challenge was keeping up with the unexpected rush of business that we have gotten from the beginning. We were a lot busier than we thought we would be straight from the start and that continues right on to the present. All of which has been great. So that’s kind of been the biggest success and the biggest challenge for us is just that we’ve had such a great response from the community. We’ve had a lot of fun pushing the envelope on some of the different beers that we’ve done, some of the different barrel-aged beers that we’ve done. I’ve got a brett beer on tap now which I’m pretty excited about. I’ve got some barrel beers coming out very shortly before the end of the year. I’ve got a La Cumbre collaboration coming out on, I believe, it’s the 22nd of December called Edith. That’s a barrel-aged kettle sour saison brewed with peaches and spiked with brett. So that should be a lot of fun.

Solo: And then you’ve got your four barrels for Christmas or something like that?

Bob: Four casks of Christmas. So I brewed an American stout, a little bit stronger, it comes in at about 8.5-percent ABV, and I flavored four different casks in four different ways. First one I melted down candy canes and used that as the priming sugar. I got some powdered peanut butter and I made a chocolate peanut butter stout, a peanut butter cup if you will. I did one where I steeped sweet orange peel and cocoa nibs in the priming sugar solution for a couple of hours and then I added that in to flavor a chocolate orange. And then, I did one with cinnamon, chiles, all sorts of other things went into that one so I’m calling that one the cinnamon spice.

It’s a bit festive at the bar, especially when the 4 Casks of Christmas roll out every Saturday this month.

Solo: I love when people do different kinds of stouts, especially during this holiday season and so forth, it is always fantastic.

Bob: Each one of those stouts is going to be served with a little complimentary cookie, so on each Saturday when you come in and get your pint of stout you will get a cookie that one of the guys in the kitchen is going to make. So that should be a lot of fun.

So in the new year we are going to be looking at more packaging, a little bit vague at the moment so no definitive dates at present. We are putting quality first, so we are going to make sure that we are good and ready before anything goes into a can. But, we’re planning on launching maybe three, maybe four different varieties in a can in this coming year. Keep your eye out. We are going to be doing lots of cool stuff, more barrel stuff. I’ve got my mixed culture room and that stuff will be ready to barrel probably mid-year, so look for that probably around Christmas of next year. I want to give that a few good months to really come around. But, we’ll have lots of mixed culture stuff and sours coming. Also, a lot more nitro stuff, getting some tanks in to do some more nitro stuff. Currently I do nitro keg by keg.

Those barrels are gonna be rolling out their contents in the new year.

Solo: That’s a bit of a bear for sure.

Bob: Yeah, so I’ve got some nitro tanks coming in for nitro. I’ve got some bigger tanks coming in within the next couple of weeks, so moving and shaking.

Solo: Anything else you’d like to add?

Bob: Well, just thanks to everybody for all of the support and thanks for coming in, drinking the beer. Just a shout out to everybody who has made us this successful, thank you and Merry Christmas!

* * * * *

Clearly, there is a lot to look forward to at Steel Bender, from sours to nitro to barrel-aged beer of various varieties, as well as canning and distribution, and more fun events throughout the coming year. Cheers to a successful 2017 Steel Bender, we cannot wait to see what your 2018 brings!

Skål!

— Franz Solo

Drafty Kilt started to find its niche in its first full year of operation.

Editor’s note: Yes, we added another writer to the Brew Crew Bullpen. Please welcome Jerrad to the team. — S

As is the going tradition, and for my first contribution as part of the Dark Side Brew Crew, we continue the yearly Look Back/Look Ahead Series examining the hustling and bustling breweries across the Albuquerque metro area.

Recently, I had the great pleasure of visiting what I would call a wonderful but slightly hidden brewing gem, Drafty Kilt Brewing Company. Don’t let the off-the-beaten track location fool you. To get there, take a quick westbound turn onto McLeod Road from San Mateo, and then a left on Hardware Drive will land you right out front of the well-branded building. The taproom is warm and inviting with its heavy use of wood and bold tones, lofted ceilings, some modern artistic touches, and an incredible drinkware and can collection that adorns just about every wall. All of this is the pride and joy of Mike Campbell, a veteran brewer and long-time man of influence in the Albuquerque beer scene.

After a tour of the taproom and brewhouse, we sat down and had a chance to start our discussion with how things have been going for the business in its first year. Drafty Kilt officially opened its doors last November and just celebrated its first anniversary. This anniversary certainly didn’t come without its fair share of hard work.

“The highlights, for one was St. Patrick’s Day, it was a busy, crazy fun day,” Mike said. “Each of the festivals this year, too, were great. You have to take every chance to get out there in front of people and be seen. There’s enough festivals where it can be a real burden to give away that much beer. At least I can make enough at one time, where’s it’s not so bad as dealing with it on (other breweries’) 2- or 3-barrel systems. That’s a lot of free beer to be giving away, but that’s just how it is, pay it out in the front and hope to collect it (when it) comes back.”

Brewer/owner Mike Campbell stayed plenty busy this year.

Making an observation from his standpoint as the brewer and owner over the past year, Mike shared the obstacles the brewery has faced and is still facing.

“One of the biggest hurdles, I guess, is that now there’s 30-plus breweries and taprooms and another 50 (locations) to get craft beer in town,” he said. “We’re sharing customers, but you know a lot of people like to drink close to their home, and if there’s a taproom they may stop there instead of here. Finding the place the first time can be difficult, but then once you’re here you realize you have four exits out, highway access, and returns back onto San Mateo.”

I asked Mike about his current and previous selections on tap and what fates they may hold in the near future.

“The beer names are probably going to stay the same,” Mike said. “The Groundskeeper Willie, our cream ale, is a real hit. It’s our biggest seller. We use the hot rocks in brewing that. It’s an old technique they would have to use in old wooden mash tuns; it’s definitely not the cream ale your dad drank. Another beer that jumps out is my IPA; it’s a more balanced beer. I’d never depredate some of the others that are, you know, 100 IBUs plus. It’s got every flavor you look for in an IPA, I just find it’s not as drying.”

The old brewhouse did its part this year, but more equipment is needed.

In terms of the future for the Drafty Kilt, Mike said he has his eyes set on upping his production capacity in terms of the cold side brewing materials.

“We just want to be able to produce more beer faster to help get kegs out to some more locations and restaurants and get some more handles out there,” he said. “Right now it’s just a logistics thing. I’m not looking to build an empire, I just want to sell fresh beer to Albuquerque and the surrounding areas … I’m looking to double production. Once we can buy some more tanks that will be entirely possible.”

They will also continue to host their weekly events — Geeks Who Drink on Tuesdays, Open Mic Night on Wednesdays, and the Blues Jam on Thursdays, all starting at 7 p.m.

“We are excited for several other things as well,” Mike said. “We have the Highland Games coming up, along with several other festivals. It’s always nice to be out in front of people.”

The name of the brewery will change in 2018, but the best-selling beers will remain the same.

The biggest change coming to Drafty Kilt in the new year will be the name of the brewery itself. The brewery received a cease-and-desist order from a brewery in Atlanta, which trademarked the name Drafty Kilt for one of its packaged beers. The Brew Crew offered its readers a chance to submit name suggestions, and coupled with those from friends, family, and patrons, Mike ended up with a list that was seven pages long. Mike said he has narrowed it down to a final page and an announcement will be forthcoming.

Hopefully year two will great the soon-to-be “Formerly Known as Draft Kilt Brewing Company” with some positive news. With the lessons and progress over the last year, Mike and his dedicated team are sure to be bringing even more awesome experiences to your glass.

Cheers!

— Jerrad

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 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.

For anyone out there that had a child born the same year Second Street Brewery opened in Santa Fe, you and your kid can now enjoy a beer there together. Yes, Second Street is celebrating its 21st anniversary this Saturday, another milestone for one of the oldest and most accomplished breweries in the state (apologies if this makes anyone feel old). Ben Wright and Lone Pinon will provide the music starting at 5 p.m. at the original location. The big highlight, besides the beer, is a special menu designed by the chefs from all three Second Street locations. The soup is a smoked duck and Andouille gumbo. There are four entree choices, including seared blackened scallops, braised short ribs, stuffed poblano pepper, and confit duck. Dessert is a house-made salted pinon and browned butter scotch ice cream. Get your stretchy pants on and head over!

While that party is raging up north, La Cumbre’s week-long seventh anniversary celebration continues. Today (Wednesday) features a Star Wars trivia contest at the brewery. Show up by 6:30 p.m. as it’s first-come, first-served (and yes, costumes are encouraged). There will also be a limited bottle sale of Hibiscus Quercus and From Putin With Love (Russian Imperial Stout) will be on the nitro tap. Prior to that, there will be a tap takeover at Whole Foods’ Sandia Saloon starting at 4 p.m. Thursday events include a beer-and-cheese pairing at Jubilation from 4 to 6 p.m., while at the brewery there will be a limited bottle release of Persica Quercus and a tapping of Peach Kettle Sour Saison. Friday events include a tap takeover at Sister Bar to coincide with the Le Chat Lunatique CD release party, plus at the brewery there will be a limited bottle sale of 2016 La Negra and a tapping of the same archived beer. It all wraps up Saturday with the release of Seven Luminaries, the anniversary beer, in bottles on tap, plus they will bottles of Albus Quercus (and it will be on tap) and the Gershom Brothers will perform from 6 to 9 p.m. Got all that?

On the new beer front this week, there are a few options to check out. Bombs Away flies in with Long Delay RyePA. Bosque starts up its Open Space Haze series of special pale ales with 41 South. Canteen tapped a little history with Pop’s Pre-Prohibition Lager. La Cumbre also has Weize Ass Goat Weizenbock and Blue Collar (London Porter) on tap. Marble is going big with the return of Imperial Red and DIPA Especial, plus the new Vunderland (Belgian Dark Strong) and Brown Extra. Rio Bravo is feeling charitable with Christmas Cascade Pale Ale, with 25 percent of the hop bill coming from local sources. Sidetrack hops to a new IPA with CO-MO. Starr Brothers brings back Starrgazm IPA, plus the new biscochito stout, Zombies in the Manger, debuts Friday. Steel Bender has a fresh batch of Compa Lager, plus Manana Tropical IPA debuts Thursday and the next 4 Casks of Christmas debuts Saturday with Peanut Butter Brickie Stout. The 377 sent us a big update of beers including Skin Walker Triple IPA, Loonies Lime Saison, Short Wee Heavy, and Barrel-Aged Tart Cherry Milk Stout. Tractor goes big with the new Barrel-Aged Leche de Luna debuting Friday.

Up in Santa Fe, Blue Corn brings the noise with Farmhouse Funkalicious. Duel has Titian on tap and in bottles again and Dark Ryder returns Friday.

Continue reading for all the news that is fit to blog for the week of December 4.

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

Ale Republic — (505) 281-2828

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

Beers: Brune, Blonde, Strong Dark and Handsome, Diablo del Oro, Single and Ready to Mingle. The most recent addition is the Single and Ready to Mingle (5.5% ABV, 30 IBU), a Belgian-style ale.

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.

Bistronomy B2B — (505) 262-2222

(Mon–Tues 4-9 p.m., Weds noon-9 p.m., Thurs–Sat noon-9:30 p.m., Sun noon-9 p.m.)

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: El Jeffe Hefeweizen, Friars Belgian-Style Single, June Bock German Lager. Rejoice, for Blue Grasshopper is brewing again! The Friars and June Bock are the more recent additions.

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: La Onza White Ale, Dr. Strangehop XPA, Duke City Lager, Washington’s Hatchet, Grapefruit Pale Ale, Oktoberfest, Sour Strangehop, Double Dead Red. The Double Dead Red returned recently, so enjoy it while it’s still fresh.

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.

Bombs Away Beer Company — (505) 554-3204

(Hours: Mon–Fri 2 p.m.–close, Sat–Sun noon–close)

Beers: Short Fuse Blonde Ale, BABC IPA, Willie Pete Wit, Low Order Porter, High Speed Low Drag Lager, Wild Card Spiced Ale, Brisance Bitter, Bag Drag BPA, Arsenal English Amber, Proximity Pilsner, MKDeuce Pale Ale, Primer Pub Ale, Actuator IPA, Stockpile Stout, Phil’s Incendiary IPA, Long Delay RyePA. The Phil’s Incendiary IPA was brewed up for a great cause, so head over to try it soon. Stockpile is a nice, robust beer that is perfect for the season. Long Delay is the most recent addition.

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: Pale Ryder, Olde Bosky Porter, Driftwood Oatmeal Stout, Barrel-Aged Double Sunshine Stout, Fresh Start Breakfast Ale, Open Space Haze: 41 South. Fresh Start Breakfast Ale, a delightfully delicious stout brewed with coffee and maple syrup, will see a portion of its proceeds go to charity. The Sunshine is also 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: Sun Dagger (Saison), True Aim (Scotch Ale), Hoka Hey (IPA), Jemez Field Notes Lager, Wayward Arrow Hefeweizen, Cosmic Arrow Brett Saison, Hoodoo Monster Imperial Red, Way Out West Sour Sumac, Black Chandelier (Belgo Stout), Desert Dynamo IPL, Fast Luck Dry-Hopped Pale Ale, Wolf Eyes (Oktoberfest), Nomadico IPA, Visionland Amber Ale, Sweetfetti Weizenbock, Thirsty Land: Foraged Series (Grisette), Coyote Waits (Barrel-Aged Imperial Mole Stout), Savage Times Sour IPA. The most recent additions to the lineup are the Savage Times, Coyote Waits, Thirsty Land, Sweetfetti, and Visionland. The sheer variety of styles on tap is quite impressive.

Happy Hour/Discounts: Bow & Arrow has happy hour every Monday through Thursday from 3 to 6 p.m. Get $1 off pints.

Boxing Bear Brewing Company — (505) 897-2327

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

Beers: Crystal Kolsch, Oso Otono, Scotch Rocket, Iron Lung Smoked Porter, Coffee Chocolate Milk Stout, Bulldog English IPA, Simcoe SMASH. The most recent additions are the Scotch Rocket, Bulldog, Simcoe, Coffee Chocolate Milk Stout, and Iron Lung. The regular Chocolate Milk Stout is also on tap on nitro.

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

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, Trailworks IPA, Dogtoberfest. OK, fine, Pepe the Mule counts as a beer, even though it is basically a Moscow Mule, but it was made with beer. Dogtoberfest is the most recent addition.

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: Exodus IPA, Panama Joe Coffee Stout, Grundy Thunder, Oompa Lupulin DIPA, Falconer’s Arm Pale Ale, Irish Red, Pop’s Pre-Prohibition Lager. Get yourself some Panama Joe before the Crew drinks it all up. The Dark Crystal Warrior Black IPA was the most recent addition until the Pop’s Pre-Prohibition Lager debuted Tuesday to celebrate the anniversary of the repeal of Prohibition.

Live Music: Thursday—Greg Butera, 6-9 p.m.; Sunday—Squash Blossom Boys, 4-7 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.

Dialogue Brewing — (505) 585-1501

(Open daily noon-midnight)

Beers: Belgian Citrus IPA, Berliner Weisse, Sour Raspberry, Sour Pale, Oktoberfest, Dry Irish Stout, O.D.B., Pine Sap Pale Ale, Biere de Mars, Amber Ale. The most recent additions are the Biere de Mars and Amber Ale.

Live Music: Friday—Tesuque Revolt, 8 p.m.

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

Drafty Kilt Brewing — (505) 881-0234

(Sun 11 a.m–10 p.m., Mon 11 a.m.–8 p.m., Tues–Thu 11 a.m.–10 p.m., Fri–Sat 11 a.m.–midnight)

Beers: Groundskeeper Willie Cream Ale, Wee Beastie Scottish Ale, Campbell Toe IPA, Covfefe Hefe, Outlamber Amber. The Outlamber is the most recent addition.

Weekly Events: Tuesday—Geeks Who Drink, 7 p.m.; Thursday—Blues Jam with the Rudy Boy Experiment, 7-10 p.m.

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: Tart and Soul (Guava Berliner Weisse), Pilsner? I Barley Know’er!, Eater of Worlds Pale Ale, The Agitator Doppelbock, Hazeas Corpus. The most recent addition is the Hazeas Corpus, a New England-style hazy IPA.

Hops Brewery — (505) 369-1378

(Sun-Thurs noon-10 p.m., Fri-Sat noon-midnight)

Beers: Dad Joke (California Common), Tipsy Cow (Milk Stout), Warm Scottish Nights, An Irish Tan (English Bitter), Honey Wheat, Chica (Pale Ale), Hop Hill IPA. Hops has started out with these seven beers on tap, but they also have 31 more guest taps, just in case you don’t find one to your liking. The Hop Hill (7.1% ABV, 69 IBU) was the most recent addition.

Weekly Events: Today (Wednesday)—Open Mic, 7-9 p.m.; Tuesday—Geeks Who Drink, 7 p.m.

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: Blondie, Helles Lager, Winter Wheat, ESB, Black IPA, Puddle Stomper IPA, Oatmeal Raisin Stout, St. Paul’s Porter, Cider, DjinnJar Kombucha. The most recent additions include Blondie, Winter Wheat, Black IPA, Puddle Stomper IPA, St. Paul’s Porter, and the delectable Oatmeal Raisin Stout. Look for Imperial Stout soon.

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

Kellys Brew Pub — (505) 262-2739

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

Beers: (house) Apricot Ale, Blonde, IPA, Lobo Red Ale, Session IPA, Sleeping Dog Stout, 35 N Coffee Porter; (seasonal) German Pilsner, Honey Wheat, Pumpkin Pie Lager, Amber Ale, Capspackler DIPA, Dortmunder. The lineup got a bit of a makeover, with Lobo Red, Sleeping Dog, and the 35 N all joining the regulars. All of the seasonal beers are new as well. Time to take a trip back to Kellys and embrace the new and improved beers.

Live Music: Every Wednesday 6-9 p.m. and Sunday 3-6 p.m.

Happy Hour/Discounts: Thursday Pint night $1 off pints.

La Cumbre Brewing — (505) 872-0225

(Open every day at noon)

Beers: Ales for ALS IPA, Noche de Paz, Weize Ass Goat Weizenbock, Blue Collar. New to the lineup are the Weize Ass Goat and Blue Collar, a London-style porter. Check our intro for all of the exclusive beers going on tap and for sale in bombers this week.

Live Music: Saturday—The Gershom Brothers, 6-9 p.m.

Weekly Events: Tuesday—Loteria (every other week), 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: Barrel-Aged Amber, Dubbel, Cholo Stout, Reserve Ale, Tripel, Cascade IPA, Dry Oaked Stout, Imperial Red, Vunderland (Downtown and Westside only), DIPA Especial (Heights and Westside only), Brown Extra (Heights and Westside only), Golden Ale (Heights and Westside only), Horchata Porter (Heights and Westside only), Gin Barrel Brett (Westside only), Cereza! Cerveza! (Westside only). There are so, so many beers between the three locations. Don’t feel bad if you can’t get to them all. The Vunderland, a Belgian dark strong, as well as the DIPA Especial and Brown Extra are the most recent additions. This is a fresh new batch of Imperial Red. We cannot recommend the Reserve, Tripel, and Cholo Stout enough. Get some!

Live Music (Downtown): Music is done for the colder months, but will resume at 111 in the spring!

Live Music (Heights): Friday—Jade Masque, 7-10 p.m.; Saturday—Clark Libbey, 7-10 p.m.

Live Music (Westside): Friday—Jody V and Groove Time, 8-11 p.m.; Saturday—Entangled Dreams, 8-11 p.m.

Events (Westside): Sunday—Marble Market, noon-5 p.m.

News: The Westside taproom will close at 5 p.m. on Monday for the annual employee holiday party.

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: Bird of Prey IPA, Belgian Tripel, Dunkelweizen, Equinox, Irish Red, Imperial Pilsner (Silver only), Beam Me Up Scotty (Silver only). The most recent additions are Belgian Tripel, Dunkelweizen, Irish Red, Equinox, and Bird of Prey.

News: Nexus Silver now has food! Rejoice and check out the menu on their main website.

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

Weekly Events (Silver Taproom): Saturday—a live DJ will perform; Sunday—a live band will perform at 2 p.m.

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

(Tues–Sat 3–9 p.m.)

Beers: MWA (Malt With Attitude), Guero (Belgian Wit), Poolside Pale Ale, Cockness Monster (Scotch Ale), Switch Stance Stout. Palmer shares a building with Left Turn Distilling on Girard south of Candelaria. This batch of Cockness Monster is fresh and tasty.

Events: Saturday—First Anniversary Party, noon (see our intro above for details)

Ponderosa Brewing Co. — (505) 639-5941

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

Beers: Imperial Red, Topaz Pale Ale, Red Chile Chocolate Porter, Dry-Hopped Saison, Amber Ale. The new Topaz Pale Ale is the latest in a series of single-hop beers. The most recent additions are the Amber Ale, Imperial Red, and Red Chile Chocolate Porter.

News: You can now find India Pale Lager 2.0 for sale in cans, at the brewery and at local liquor stores, including Total Wine, Bird of Paradise, Jubilation, Kelly’s, and Quarters!

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: S’More Than a Beer, Imperial Clark, Baltic Bollocks, Come to the Dort Side, SMASH Comet Session IPA. QC has brewed up a delicious monster in the Baltic Bollocks Porter. The Imperial Clark is not for the faint of heart. S’More Than a Beer was made with graham crackers, lactose, and chocolate.

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.; Wyoming 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: Imperial Red IPA, Plum Gose, Oktoberfest, WyPA, White AF IPA (downtown only). The Imperial Red IPA was the first in a series of beers to celebrate Red Door’s recent anniversary. The Plum Gose was second and Oktoberfest was third.

News: The official grand opening of the Wyoming taproom is this Sunday from noon to 6 p.m.

Live Music (Brewery): Today (Wednesday)—Marty York, 7-9 p.m.

Weekly Events (Brewery): Monday—The Draft Sessions, 7-9 p.m.

Weekly Events (Taproom): Today (Wednesday)—Paint it Black Open Mic Comedy, 7-9 p.m.; Thursday—Art at the Bar, 5:30-8:30 p.m.; Sunday—Parents’ Day Out, noon-3 p.m.; Tuesday—Geeks Who Drink, 7-9 p.m.

Rio Bravo Brewing Company — (505) 900-3909

(Mon noon–10 p.m., Tues–Thu noon–11 p.m., Fri–Sat noon–1 a.m., Sun 11 a.m.–10 p.m.)

Beers: Rio Bravo Amber, Weizen, Randy’s Shandy, Dirty Rotten Bastard IPA, Snakebite IPA, Roadkill Red Ale, La Luz Lager, Old Town Porter (regular and barrel-aged), Vanilla Porter, NM Pinon Coffee Porter, Oatmeal Stout, Barrel-aged Belgian Strong Golden, Level 3 IPA, Imperial Russian Stout (regular and barrel-aged), Lemongrass Wit, Peach Gose, Cherry Sour, Kolsch, Hibiscus Mojito, Penguin Lager, Belgian Blonde, Cherry Wheat, Belgo IPA, Pink Boots Pale Ale, Oktoberfest, Grapefruit Launcher IPA, Schwarzbier, Rubus Ruckus, Barleywine, Cherry Wheat Cuvee, Christmas Cascade Pale Ale. A portion of the Penguin Lager proceeds are going to the new exhibit at the ABQ Bio Park. There are now three barrel-aged beers on tap in the Porter, RIS, and Belgian Strong. The Cherry Wheat Cuvee is a barrel-aged blend of Cherry Wheat and Barleywine.

Live Music: Today (Wednesday)—Brian Shonerd and Ebony Isis Booth, 6-8 p.m.; Thursday—Blame it on Rebekkah and Freddy Raygun, 6-8 p.m.; Friday—Mineral Hill, 7-9 p.m.; Saturday—Melissa Rios, 8-10 p.m.

Events: Tuesday—Black Angus Beer Dinner, 6-8 p.m.

Weekly Events: Friday—Headliners Comedy presents Friday Night Fools ($5 cover, event only), 9:30 p.m.; Sunday—Pints & Planks with Yoga Zo

Happy Hour/Discounts: Happy hour Monday-Friday, 2-6 p.m., $1 off pints

Sidetrack Brewing — (505) 832-7183

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

Beers: CO-MO IPA, 3:10 to Belen Brown Ale, Railhead Red, Dark Engine Stout, 2926 Steam Lager, Buzz Bomb. The CO-MO IPA is the most recent addition. Buzz Bomb is a delicious coffee pale ale made in collaboration with the folks next door at Zendo.

Cask: The CO-MO and Railhead are in the firkins.

Events: Saturday—Sip-N-Shop, 1 p.m.

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, Lampshade Porter, Brown Chicken Brown Cow, Jack Tooth Grin, A Roll in Ze Hay (Hefeweizen), Black Friday (Dark American Lager), Starrgazm IPA, Zombies in the Manger (Biscochito Stout). The most recent additions are Starrgazm and the new Zombies in the Manger, which looks downright sacrilicious.

Steel Bender Brewyard — (505) 433-3537

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

Beers: (house) Skull Bucket IPA, Red Iron Red, Sparkfitter Amber, Lloyd’s 3 O’Clock Kolsch, Blue Bullet Stout, The Village Wit; (seasonals/specialties) Smith Hopper Extra Pale Ale with Dr. Rudi, Figgy Pudding, Plymouth Rock & Rye Saison, Who’s Brett IPA, Ich Bin Ein Cranberry, Brickie American Stout, Compa Lager. The most recent additions are the Compa, Brickie, Ich Bin Ein Cranberry, Who’s Brett, Figgy Pudding, and Plymouth Rock & Rye Saison. Manana Tropical IPA debuts Thursday. This Saturday’s edition of the 4 Casks of Christmas is Peanut Butter Brickie.

The 377 Brewery — (505) 934-0795

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

Beers: (house) 377 IPA, Dieterhosen Hefe, El CuCuy (DIPA), Fat Brown Guy (Porter), Red Horse NM Lager, Schwarzbier, Berliner Weisse, Naked Ale (Pale); (seasonals) Loonies Lime Saison, Short Wee Heavy, Milk Stout, Peach Wheat, Kolsch, Scottish Ale, Say Juan Saison, Barrel-Aged Tart Cherry Milk Stout, Skin Walker Triple IPA. A most excellent update from the folks at The 377 features four new additions to the seasonal list with Loonies, Short Wee Heavy, Skin Walker, and the BA Tart Cherry Milk Stout. It’s quite the variety, isn’t it?

Weekly Events: Sunday—Open Mic/Jam Session, 5 p.m.

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

(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; Four Hills: Sun–Thurs 11 a.m.–midnight, Fri–Sat 11 a.m.–2 a.m.)

Beers: Chocolate Milk Stout, Berry Cider, Javi Lager, Jack the Sipper, Belgo American Pale Ale, Three-Two Amber, 2016 Stein Wine, Turkey Drool, Cowboy Coffee (Wells Park batch is on nitro), Cranberry Ginger Cider, Plum Spice Berliner Weisse, Desert Dweller DIPA, Flanders Red Ale (Wells Park and Four Hills only), Scout Golden Ale (Wells Park and Four Hills only), Cascara Cider (Four Hills only), Minute-4 (Four Hills only). Recent additions to the lineup are the Desert Dweller DIPA and Cranberry Ginger Cider, as well as the Turkey Drool and an archived supply of 2016 Stein Wine. This Friday, the new Barrel-Aged Leche de Luna debuts at all three locations. It is an imperial chocolate milk stout, so do not walk, run over to your nearest Tractor!

Live Music (Wells Park): Thursday—A Very Demonic Christmas, 8 p.m.; Saturday—Nathan Fox, 8 p.m.

Live Music (Nob Hill): Today (Wednesday)—Sloan Armitage, 8:30 p.m.; Saturday—Casey Mraz, 5 p.m.

Live Music (Four Hills): Thursday—A Gato Malo Christmas, 7 p.m.; Saturday—Julian Dossett, 7 p.m.

Other Events (Wells Park): Today (Wednesday)—Poetry and Beer, 7 p.m.; Friday—Change is Brewing, 5 p.m., Shaelin Jornigan Art Opening and Glass Release, 5 p.m.; Sunday—I’ll Drink to That #68, 4 p.m.

Other Events (Nob Hill): Thursday—Immastar Production’s Shop & Stroll Art Opening, 6 p.m.

Weekly Events (Wells Park): 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.

Weekly Events (Four Hills): Today (Wednesday)—Geeks Who Drink, 7 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 $2.25 classic beers and $3.25 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: Lil’ Shelly (Pale Ale), Cosmic Yum Yum, Can’t Catch Me Copper Lager, Arsenal Porter, Pour les Abeilles, Capspackler Imperial IPA, Depravity Barleywine. An archived keg of Depravity has been tapped for a limited time. The Capspackler (9.5% ABV, 125+ IBU) and Arsenal Porter are the two most recent additions.

News: Turtle Mountain is closing at 6 p.m. this coming Tuesday for its employee holiday party.

Cask: Tuesday—Capspackler Imperial IPA

Santa Fe breweries

Blue Corn Brewery — (505) 438-1800

(Open daily 11 a.m.–10 p.m.)

Beers: Farmhouse Funkalicious, La Santa Oscura, Ginger Braggot, Conspirator Doppelbock. The La Santa Oscura is a holiday spiced dark lager. The Funkalicious is the most recent addition.

Chili Line Brewing — (505) 500-7903

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

Beers: El Jefe (Rauchweizen), Antonio Bandito (Dunkelweizen), Llorona Lager, La Bamba (Rauchbier), Stara Baba (Oak Smoked Polish Gratzer), Jacona Stout, P.G. (Pinche Guey) IPA. The Jacona and P.G. are the most recent additions.

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, Marcel, Fantin (Double Pale Ale), Duchamp (Sour Wit), Cezanne Magnifique, HMWWA FIACFW, Cezanne Verite, Fiction (IPA), Lourd of Funk, Titian. This batch of Cezanne Verite is barrel aged and it is also for sale in bombers. The Titian is the most recent addition, available on tap and in bombers. Dark Ryder will return on tap and in bombers this Friday.

Live Music (ABQ taproom): Friday—Quietly Kept, 9 p.m.; Saturday—Still Closed For Repairs, 9 p.m.; Sunday—Marujah, 7 p.m.

Other Events (ABQ taproom): Thursday—Drag Queen Trivia, 8 p.m.

Weekly Events (ABQ taproom): Tuesday—Bike-In Brew, 7 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: Fields of Rye, Saison du Sarlacc, Agent Scully – Season One, Episode Four (IPA), Germophile (Berliner Weisse), Fruhschoppen (Hefeweizen), Little White Lies (Belgian Blonde), Conduit (Belgian IPA), Bosco P. Coltrane (Chocolate Brown). The Agent Scully is a new series of IPAs which will vary by hop combinations. Episode 4 is the most recent iteration. The Coltrane is the most recent addition to the lineup.

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: Adobe Igloo, Hipster Union IPA, Oktoberfest, Bobcat Dynamite (Kolsch), Wet Hop Pale Ale (ECS). With the colder weather almost upon us, Adobe Igloo makes its annual return. Hipster Union is also back, while Bobcat Dynamite is the most recent addition.

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, Pecos Porter, Cherry Wood Smoked Imperial Porter, ESB, Rufina Amber, Summer Rain Sour, Boneshaker Bitter, Pivotal IPA. The most recent additions are the Pecos Porter and the Cherry Wood Smoked Imperial Porter.

Live Music (Original location): Friday—Half Broke Horses, 6-9 p.m.; Saturday—21st Anniversary Party with Ben Wright, Lone Pinon, 5-11 p.m.

Live Music (Railyard): Friday—Lone Pinon, 6-9 p.m.; Saturday—The Barbwires, 6-9 p.m.

Live Music (Rufina): Saturday—Bill Palmer’s TV Killers, 7:30 p.m.

Weekly Events (Railyard): Today (Wednesday)—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: Kutthroat Kolsch, Kaboom Quad, Wit Rock, Catherine’s Historical Stout, Little Bird Blonde, Anderson Amber. Well, look at that, an updated beer list for BRB. The Wit Rock and Little Bird are old favorites, the rest are more recent recipes.

Sierra Blanca Brewing — (505) 832-2337

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

Beers: Oktoberfest, Cherry Sour, Interstella Vanilla, Cherry Wheat, Single Hop IPA, Whiskey Stout. The Whiskey Stout is the most recent addition. The Cherry Sour is back for another run. Oktoberfest is now available on tap. Cherry Wheat is available in bottles and won a gold medal at GABF this year.

* * * *

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

IMG_3706

Blue Corn’s dynamic duo of head brewer Paul Mallory, right, and new assistant brewer Andy Lane.

It’s the most wonderful time of the year! That’s right, it’s Stout Season, and if you’ve been keeping up with us all these years, you know that also means it’s time for the Crew’s annual Look Back/Look Ahead Series. Not unlike Salvation Army Santas, it’s our busiest time of the year, as we scramble frantically to bring you the scoop on as many breweries as we can physically cover.

At the end of November, instead of boxing out old ladies at the Black Friday sales, I decided to side-step the shopping lines of Santa Fe’s Southside and slip into one of the city’s best local smile suppliers, Blue Corn Brewery.

My goal is simple, to catch up with the new brewing team, see how their year went, and see what they’ve got planned for 2018. Most of my articles for Blue Corn are about a new manager, or a new assistant brewer, a changing of the guard, if you will. I know the song by heart by now. Blue Corn’s been quite a revolving door since John Bullard was there, and probably even before him (If only someone had written a book detailing some of that. — S). But, I know, with fresh talent comes fresh ideas, and I wanted to get what’s flowing down the line into your glass.

IMG_2095

The copper icons are feeling a bit festive.

With a quick smile, I told the hostess I was meeting with the brewers, and that I was going to find a place at the bar. That statement means much more to me than it does to her, I realize. I greeted my tall copper friends, as if they’re glad to have me back in house, and took my usual spot at the bar, where I always wait a few minutes before I text the brewer to let him know I’ve arrived. Nothing says, “It’s show time,” like a taster tray of new Blue Corn seasonals.

After a few minutes head brewer Paul Mallory invited me back into the dining room. He and new assistant brewer Andy Lane were kind enough to let me interrupt their lunch. There were buffalo wings on the table, and for some reason, they made me think of Chama River. (R.I.P.)

2017 was a turbulent year for Blue Corn Brewery. Docked in the Capitol City, Blue Corn may have just missed the sudden tsunami that hit poor Chama River (also owned by Santa Fe Dining), but they endured their own share of rough waters and suffered a few men overboard themselves. Yet, Blue Corn Brewery proved, once again, that with a cool-headed captain, a solid crew, and keeping to the course, they are a sturdy ship that can weather the worst of storms.

Despite the difficulties, Blue Corn had plenty of highlights to mention

One of the big changes this year was getting Andy Lane (formerly of Santa Fe Brewing) in the brewery at the busiest time of the year.

“Andy’s been a kick-ass assistant, bringing lots of ideas to the table with beer and how to change the process,” Paul said.

Lane has been waiting for a chance like this. He cut his teeth as a beer sales rep for a craft beer distributor back in Texas, his home state, getting beer to the hard-to-penetrate niche markets as well as homebrewing in his spare time. With the dream of someday opening his own brewery, he took a risk and moved to New Mexico, starting at the bottom of the industry, packaging at Santa Fe Brewing. “I just want to learn everything I can,” I remember him saying back then. You might remember him from that one episode of Vice’s Beerland that made a brief stop in our state. After his 15 minutes of fame, Lane’s doing what he loves at Blue Corn.

“To have this opportunity is exactly what I wanted,” Lane said. “It’s a dream come true.”

After a brief period of adjustment, learning each other’s style and personalities, the chemistry is good. Though Lane is newer to the process, Mallory made sure to utilize his assistant’s unique sales experience.

“He definitely helps me choose the styles,” Paul said. “I could come up with beer ideas I want to brew, all day, but as for will they sell? That’s where I get Andy to weigh in.”

As for beer this year, Blue Corn focused a lot on doing collaborations with local suppliers, sourcing everything from malts and hops, to chocolate and whiskey barrels. Blue Corn, which has had a long-standing relationship with Santa Fe Spirits, put their Imperial Chocolate Porter in a Colkegan Whiskey Barrel to great success. They’d also done a really hoppy collaboration with Del Cielo Brewing Co. from Martinez, Calif., likely a connection Mallory made during his time brewing by the bay.

Mallory’s favorite beer in 2017 was an easy drinking Oktoberfest, which they were able to lager for a later release in the season. As it turned out, folks only complain when the Oktoberfest is released too early, if they complain at all. The beer showcased a malt sourced from nearby Proximity Malt’s Colorado location.

In ‘17, Blue Corn was not a bit shy with trying new things. One such beer was a Honey Ginger Braggot, which was one of Lane’s favorites to work on. He said,

“It was unusual, heavily drinkable, a perfect kind of crowd-pleaser,” Lane said.

It was their last collaboration with Chama River, as it turned out.

IMG_3693

Blue Corn Brewery has a solid core line-up, but it’s the constantly rotating beers that keep folks coming back again and again.

Speaking of which, it was not all smooth sailing for the Santa Fe Dining Fleet, with that one particular heavy-medaled flagship sinking into the history pages of Stoutmeister’s book. There was a change on the wind, says I, and for some, it blew harder than others.

Chama closed. Blue Corn lost their previous assistant brewer to a bout of school. Two delivery drivers walked the plank. Former Admiral of the Fleet, James Warren, left to join the pirates at Santa Fe Brewing. And Chef “D,” David Sundberg, moved on to make new waves as well.

“We’ve had a lot of turnover,” Mallory said, soberly. “And, I think we just do our best to keep this ship afloat. And, I think we’ve done a really good job with that. Hopefully no one up front noticed. We kept the beer flowing, and kept the beer tasting good.”

Gathering from the jubilant crowd that I had left back in the bar area, I would say they’ve done just that.

In 2018, the Blue Corn staff promised that their famous (Brew Crew Approved) beer dinners will continue. They aren’t sure what will happen as of yet with the uncertainty of the new chef hire, but a change in the guard has never set Blue Corn back before.

Unfortunately, there aren’t any expansion plans in the works. They said they definitely want more fermenters, and perhaps a grain silo. I can think of one that’s just sitting there off of I-25, probably still filled, floor-to-tip, with 2 Row.

I asked if there was any word on Chama River, but Mallory’s lips were shut tighter than a mermaid’s non-disclosure agreement.

As for beers in 2018, BCB may be planning to do a Smash Pale Ale, with Single Malt, And Seven Hops. That counts in my book. Blue Corn’s Russian Imperial Stout is currently in the tank, a beast of the abyss, just waiting to surface.

Something probably only Santa Feans know on the regular is that Blue Corn gets its hands on a barrel every now and then, and certainly fills it with something worth driving 40 minutes or taking the Rail Runner to try. The staff is looking at putting some of their Imperial Stout in the barrel and aging it a bit. Blue Corn isn’t rushing to barrel-age anything and everything at the moment. The staff is not looking to sour anything for the sake of souring, either.

“We’re going to try to keep it small, make sure we do it right,” Mallory said. “Because I think a lot of breweries, especially smaller breweries, run before they can walk. And, that’s not what we want to do. We want to keep them nice and clean. We want to do a few of them and do them right.”

IMG_3708

My current favorite beer at Blue Corn Brewery is their La Santa Oscura Black Lager. It was like a refreshing Mexican Hot Chocolate. They didn’t pull any punches on the spice, but it’s so easily drinkable it borders on dangerous. Delight yourself responsibly.

One of the very few they’ve been working on was a saison brewed last year, which should be ready any day now. (Farmhouse Funkalicious is now on tap. — S) They gave it a pinch of sour cherries and a dash of sour ale, to give it just a little bit of tartness, Mallory said. They did a little bit of blending and gave it a good amount of time on the brettanomyces.

I asked both Lane and Mallory what upcoming project most excites them for 2018.

Lane: “I think a little bit of everything. (Laughs) For me, getting to the point where I’m more involved with the recipe writing and stuff like that and actually creating beers. That’s what I’m excited for.”

Mallory: “I want to keep up the collaborations, build up on what we started last year. Then, one of our first beers will be a Mexican Lager. It usually calls for rice or corn to lighten up the body. We’re going to do locally sourced blue corn, to keep with the farm-to-table attitude of the restaurant. We also want to build on some of the relationships we’ve made in the past year with the chocolate and coffee makers. We look forward to getting the beer dinners up and running and tap into the local community with more events. And, people should expect to see us at more local beer events as well.”

Mallory’s parting words: “I think a lot of people have their mind made up about Blue Corn Brewery, because we’ve been around for 20 years. I think they should come by and check it out. If you’re a fan, or not a fan, I say come by and see what we’re working on. I guarantee, it’s different than last time.”

* * * * *

I say farewell to my friends for now. As soon as they were finished, they caught up to me at Rowley Farmhouse Ales to sample some of the darkest barrel-aged beers ever arrayed on tap in one location, a black hole of beers with a gravitational pull too strong for any of us to resist. This year for Thanksgiving, among family and friends, I was thankful for New Mexico’s beer scene and the strong community surrounding it. To you and your health, my friends, cheers!

— Luke

2017NMIPACround2-3

If you see me at the bar, say, “Hey.” Let’s talk beer!

It never slowed down at Albuquerque’s oldest brewery in 2017. (Photo courtesy of Canteen because someone forgot to take new pictures, again)

It seems like only yesterday that the Crew sat down with Canteen head brewer Zach Guilmette for our annual Look Back/Look Ahead Series. At least that is what he told us when we dropped by last week. If anything, it is the result of all the days blurring together as customers are keeping Zach and his brew team awfully busy throughout the year.

“It’s been a great year because we’ve just been busy,” Zach said. “You always want to be busy. We brewed a lot of beer this year, a lot of different varieties, so that keeps it exciting. I thought the year literally flew by. Here we are again already talking about World Beer Cup is back, the National IPA Challenge email is out, and you think to yourself, ‘Has it been a year?’ ”

Last year around this time, Zach spoke about returning to Canteen after a stint at Chama River, plus the opening of the taproom on Tramway, putting two of the house beers in cans, and winning a medal at the 2016 World Beer Cup. This time around, there were no moves of such a big nature to recap, but as Zach said, there was plenty keeping him busy.

“We’ve been doing well,” he said. “What have we been doing? … This summer, I really enjoyed exploring sours, kettle sours. We just recently began some brettanomyces projects, one of which is a Belgian that was fermented with a Belgian yeast strain and then re-fermented with passion fruit using the same yeast strain and then placed in Chardonnay barrels with brettanomyces. That was a fun project that we got started this fall. We’re looking at releasing that this spring. That will help connect 2017 to 2018.”

Of course, a brewery cannot live off kettle sours alone, not with so many hopheads in town.

“I really enjoyed brewing the Hop Baller and the Tuttle IPA,” Zach said. “Having two IPAs, one New England style, and the other Hop Baller is a continuous kind of project that changes. I just dry hopped this one as a test run for the National IPA Challenge, so this will probably be released in two weeks. It’s always exciting.”

Another version of Hop Baller will be debuting soon, now with the added twist of tangerine peel to give it an even more citrus-forward flavor and aroma.

Hopheads had many reasons to be pleased, often enough to even take the IPAs home.

Zach also found some time this year to adjust the recipe on one of the house beers.

“You don’t want to make major changes to core beers as people get used to something and like the way they are, but as a brewer you want to make it better,” he said. “When it comes to core beers, they aren’t typically changed, but for the Dark & Lusty, for that style in general I’m always searching for a nice full and chocolatey stout. I felt like even a year ago, even though there a lot of folks that like it, it wasn’t quite where I liked it. I worked with a lot of other brewers around town, picking their brains.

“That’s what’s great, Albuquerque has one of the best group of brewers just for sharing information and rooting for each other. With that in mind, picking other brewers’ brains for stouts, with brewers I respect like (Marble’s) Josh Trujillo and (Kellys’) Andrew Krosche. Guys like that have been a big help.”

As this writer can attest, the improvements are tangible. Fans of the other house beers should not worry about Zach doing too much tinkering beyond the D&L.

“I feel like our core beers are where they should be,” he said. “You don’t want to play with those too much. But that’s what’s nice about here at the Canteen, we’ve got 17 taps up at the taproom, we’ve got 12 here, (so) we’ve always got room to play. That’s where I can focus my creative energy.”

Business was still booming up on Tramway, too. (Photo courtesy of Canteen)

Things at the taproom on Tramway have been going well in its first full year of operation.

“The taproom is continuing to stay steady; it’s busy,” Zach said. “That part of town has needed something and I think that’s evident with some of the other breweries moving up to that part of town. People up there really want good beer and they don’t want to have to drive too far for it, either. Our location, it’s been a continuous process of making things better, adding music or trivia nights, giving people things to do and I think they’ve responded.

“Every time I get up there it’s been busy. It’s fun to see new faces. There are a lot of people that I hadn’t recognized when typically I recognize almost everyone that comes into the brewery down here. It’s fun to get that new group of beer drinkers checking us out.”

Those new beer drinkers, as well as all of us old ones, will also see a change to a popular annual December beer event.

“Solstice Blackout is going to be here (soon),” Zach said. “Our idea would be for this going forward to take Dark & Lusty, similar to what Hop Kwon Do was when we took Exodus and did five different types, we’re going to take our Dark & Lusty and make five different types. We’re going to get creative with that, probably do a barrel or so of each. In the past Hop Kwon Do and Solstice went on for a couple weeks, but we’re trying to turn those around a little quicker. We’ll take a batch of one beer and create five different things with it.”

Prior to that, Tuesday will mark the arrival of Pop’s Pre-Prohibition Lager, which celebrates the anniversary of the repeal of Prohibition. The beer will be served in commemorative mason jars that customers can purchase and take home.

There will soon be a third canned offering joining Exodus and Dougie Style. (Photo courtesy of Canteen)

Speaking of beers on the lighter side, one of the more popular ones, Laid Back Lager, is about to move to the next level.

“(We are) canning our Laid Back Lager,” Zach said. “We’re offering it next to (Exodus) IPA and the (Dougie Style) Amber. The Laid Back Lager just offers that third kind of balance and choices for people who want to bring beer home in a can. I know I want to, I love taking cans camping or anywhere, really.”

The first canning run on will be on December 18, so look for it in stores soon afterward.

Keeping it simple but fun is the theme for 2018

Things may look different out on the patio in 2018, but in a good way. (Photo courtesy of Canteen)

Zach said there are no major plans on deck at the moment for capital projects, though that does not mean it will be same old, same old at the brewery.

“Right now we’re not looking at expanding our taproom, we’re looking more at expanding our current space (here),” he said. “Specifically here we’re looking at rezoning our patio and including some games like cornhole and other activities people enjoy. You see it as beer drinkers and as brewers visiting other breweries, people want things to do. We’d like to try to continue to try to create a space that people want to hang out at and giving them some more space and things to do, it’s on the agenda. That’s about it, I think.”

The majority of Zach’s focus will be on the beers, of course, and he has some plans already for the coming year.

“I’m always trying to dream up new beers,” he said. “I really want to go back over 2017 and focus on some of the beers that were well received. With the kettle sour, the Social Capital, it would be nice to continue play around with that, but I also want to offer maybe three or four of the better sellers, the ones that people enjoy. They’re always tricky. We had a Thai Social Capital that you want to be able to offer because you want to show you can go a little crazy out there, but you also don’t want it to be on tap forever. There are always people that like it, and there are always people that won’t. You try to find some of the ones that were well received.”

One example of resurrecting a popular edition of Social Capital was the batch brewed with dark sweet cherries and aged on French oak. That originally came out in December 2016 and it should return December 15 of this year. Zach said this batch was aged longer to bring out more of the oak characteristics.

As fun as the Social Capital varieties can be, at heart Zach remains a big fan of a certain style.

“For next year, though, I’d like to continue to focus on lagers,” he said. “I love brewing lagers. I want to go beyond the lagers that we’ve created recently, like the Cabana Lager, Laid Back, and High Plains, and the other lagers we’ve created have been within style guidelines of particular styles. It would be fun to try and start creating some lagers that may not fit into the style guidelines.”

No medals came home from GABF this time around, but Canteen will have plenty of competitions to enter in 2018. (Photo courtesy of Canteen)

Yes, he already has one of these new hybrid lagers in the works.

“I’m looking at an amber lager,” Zach said. “It should be 6.5-to-7 percent. It’s going to have your caramel malt additions (to create) a nice red hint, and I’m going to add a little chocolate malt, too, so it’s going to be a hybrid kind of cross between a brown and an amber on a lager yeast strain with a hop bill that is American IPA (style) — Cascade, Centennial, and some Columbus. Where do you put that?

“I’d like to make beers that maybe you don’t have to put them anywhere. They’re just big, malty; with a lager yeast you’re not going to have that sweetness in the finish like you get from an estery ale yeast with an amber. So I’m looking forward to having that sweet caramel character, but finish dry so it’s crisp, kind of a winter warmer. It’s going to be called Buffo Mundo.”

We dubbed the Canteen brew staff as mad scientists many years ago, so it is good to see that same willingness to experiment and have fun is still present.

A big thanks to Zach for taking the time out of his busy day to chat, and for the pints of Dark Crystal Warrior Black IPA, too.

Cheers!

— Stoutmeister