Archive for February, 2017

The brewers at Starr Brothers were all too happy to receive the official NMDSBC Stout Challenge trophy.

The brewers at Starr Brothers were all too happy to receive the official NMDSBC Stout Challenge trophy.

Every now and again, a story, even a short one, slips through the cracks. A few weeks back, I visited Starr Brothers and got a quick tour of the brewery’s expansion, took some photos, and I completely forgot to post anything.

Time to rectify that. As noted in our Look Back/Look Ahead Series story, Starr Brothers has expanded into the space next door, knocking out the wall in order to expand their brewing area. The photos I took should show most of it, but basically head brewer Rob Whitlock has a lot more room to maneuver. They have added multiple tanks, and have a second, larger walk-in cooler that will be used for distribution. Yes, Starr Brothers is sending kegs to other places now, though there are no plans to move into canning or bottling (at least not yet).

The pictures will tell the rest of the story.

The new walk-in cooler is quite a bit larger than its predecessor.

The new walk-in cooler is quite a bit larger than its predecessor.

More fermenters? Yup.

More fermenters? Yup.

starrbrothersexpansion3

There is still a lot of open space back there for future expansion.

If this all means Rob can keep Foggy Monocle, the oatmeal stout that claimed top honors at the Crew’s 2017 Stout Challenge, on tap at all times, then everyone wins. See how much the official Stout Challenge trophy makes Rob smile up above? Yeah, a good stout does that for us.

Desert Valley moves west

One of the forthcoming breweries in Albuquerque is taking over some familiar turf. Desert Valley Brewing, which is associated with the same folks who own The Craftroom and Sandia Hard Cider, is moving into the brewing space that never was for The Stumbling Steer.

The Steer fizzled out in 2015, with the building then taken over and chopped into different storefronts. Part of the restaurant area became Vernon’s Open Door, but financial problems eventually sank that operation, much like the Steer before it. The brewing area, which was never put into service before the Steer’s demise, was supposed to have become a brewery that would serve its beers via all the various Vernon’s and Wise Pies properties, but that idea never got off the ground. Now, finally, an actual brewery is moving to take over that portion of the property.

The restaurant portion of the building is being taken over by the owner of Matanza, though whether he will open a west-side version of the popular Nob Hill eatery/beer bar, or try a new concept, is unclear right now.

For now, Desert Valley’s small brewer license is still listed as pending on the State of New Mexico’s website, and it is unknown how long it will take them to get things running out there (for instance, we don’t even know how much of the brewing equipment is in place, or if some may need to be added, replaced, or repaired). Rest assured, we will try to touch base with the team behind Desert Valley and learn more.

Updating the rest of the newcomers

They're not gonna open small in Los Ranchos. (Courtesy of Steel Bender)

They’re not gonna open small in Los Ranchos. (Courtesy of Steel Bender)

There are seven other breweries with pending licenses in varying stages of development, plus one more about to open.

Steel Bender Brewyard in Los Ranchos already has their license approved and has begun brewing. They still project a mid-March opening and should have an announcement shortly as to the exact date of their grand opening. At least two notable brewers have stopped by to look around, and both came away quite impressed. The Crew will be visiting Steel Bender as soon as there are beers to taste and everything is relatively settled.

As for the other seven, we have no new updates on Bare Bones Brewing (Cedar Crest) or Bombs Away Beer Company (Albuquerque). The magic of social media has informed us, via lots of pictures, that the buildout is underway for both Drylands Brewing (Lovington) and Truth or Consequences Brewing.

Lava Rock Brewing, the new project from former Firkin Brewhouse brewer Aaron Walters, is moving along on the west side on Unser north of Ladera. The aim is still for a summer opening.

We had not heard anything new on Hops Brewery in Nob Hill until a recent visit to another brewery revealed that Hops was now buying grain and getting ready to brew its first beers. The long-delayed project may finally be nearing its opening, but as Hops still does not have any website or social media accounts, that is all we know for now.

Finally, a new name to file away, Glencoe Distillery & Brewery, which is set to open a few miles east of Ruidoso. The original newspaper story did not mention brewing, so our guess is that was added later on to the plan. Hey, it works for Broken Trail up here, maybe it will work in the mountains down south, too.

For every opening, a closing

Twisted Chile gives Socorro its first in-town brewing operation in years.

Twisted Chile will be bidding farewell soon, though a new owner could bring it back eventually.

OK, not quite, but there have been a couple brewery closings of late. For those that missed it on social media or in The Week Ahead in Beer last week, Twisted Chile will be closing its doors in Socorro. After originally listing April 1 as the grand finale, March 25 will now be the end of the line, at least for the current owners. The brewery name, recipes, and food menu are for sale right now, but in a twist, the brewing equipment is actually owned by the property owner.

Yes, Albuquerque Brewing is closed. We have most of the story as to why, but they have asked us to withhold sharing any of it until all the legal issues are cleared up.

We have still not received word as to when Pi Brewing expects to reopen. The repairs to the outer wall, damaged by a car way back on New Year’s Day, have taken a lot longer than anyone expected. Rest assured, though, Pi will be back.

National IPA Challenge update

No brewery in America has ever pulled off back-to-back victories.

There will be no three-peat for Bosque, but other New Mexico IPAs are still in the running.

The National IPA Challenge, put on every year by The Brewing News, is well underway. Two of the four brackets have concluded, Session IPA and Specialty IPA. The latter saw Dialogue Brewing’s Belgium Citrus IPA reach the finals, and even though it lost to 42 North Brewing’s White Oak Borderland IPA, it was still a heck of an accomplishment for a brewery that isn’t even six months old.

As for the big brackets, the sizable New Mexico contingent in each has been whittled down. There are only 16 beers left, with two from our state left in the Imperial IPA bracket and three in the regular IPA bracket.

The last two imperial entries are Bosque’s Moon Cannon and Second Street’s Imperial IPA (both of which are currently available on tap, FYI). Moon Cannon will face Knee Deep’s Lupulin River, while Imperial IPA takes on Two Roads’ Two Juicy. If both advance to the quarterfinals, they will face each other.

As for the main bracket, Bosque’s back-to-back reigning champion Scale Tipper was knocked out in the third round by another hop powerhouse, Fat Heads’ Head Hunter IPA. The survivors from New Mexico are Quarter Celtic’s Clark, La Cumbre’s Project Dank, and Boxing Bear’s Bear Knuckle. If they all advance to the quarterfinals and move on from there, New Mexico could end up with three of the final four. It will not be easy, however, as Clark takes on Lawson’s Finest Liquids’ Hopcelot IPA, Project Dank battles Flying Bison’s Buffalo IPA, and Bear Knuckle goes paw-to-toe with Sunriver’s Vicious Mosquito, which knocked out Dialogue’s Centennial IPA back in the second round.

We also got this fun little statistic from Boxing Bear’s David Kim: “Some fun data to show just what NM is doing year after year in this competition. From 2014-2017 NM has had more beers reach the round of 16 (14 beers) than any other state. Oregon is second with 13, California is third with 11, and Ohio is fourth with 7 beers. All other states had no more than 3 beers reach the “sweet 16” of this competition.”

We’ll just go ahead and change the state slogan to “The Land of Hopchantment.”

Sampler tray

  • No news is good news, right? We are still waiting to find out when House Bill 398, the companion piece to the defeated Senate Bill 314, is going to be heard in committee. This legislative session is nearing its end, so plenty of political fireworks remain. Rest assured, the minute we know something, you will, too.
  • For those who say the Crew is too focused on Albuquerque and Santa Fe, we hear you. Look for a story on Farmington’s Three Rivers Brewery in the near future, plus we do intend to hit up lots of other breweries, new and old, in the coming months, from Roosevelt in Portales to Milton’s in Carlsbad to Enchanted Circle in Angel Fire, and as many others as our schedules allow.
  • Word on the street, and social media, has plenty of collaboration brews coming up in the next few weeks and months. Steel Bender has brewed with Canteen and Marble, while Chama River and Nexus have something new coming soon. Marble, in fact, is putting the word out to breweries around town to come brew together at the Northeast Heights location. We would almost think brewmaster Josh Trujillo is bored or something, but at the rate he keeps churning out awesome new seasonals, that can’t possibly be the case.
  • We will have a full preview of La Cumbre’s Cask Ales Festival on Thursday. Also, the early reveal of the Albuquerque Beer Week schedule is almost upon us. It kicks off May 25.

That is all for now, or at least all I can remember. If anyone out there has beer news, notes, and tips to share, contact us via social media or at nmdarksidebrewcrew@gmail.com.

Cheers!

— Stoutmeister

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

The Boxing Bear team came home from the 2016 Great American Beer Festival with two gold medals and one major award, Mid-Size Brewpub of the Year!

At long last, our Look Back/Look Ahead Series entry for Boxing Bear is complete. Stoutmeister and I sat down with head brewer Justin Hamilton a while back to discuss the Year of the Bear, when the beers and the medals and the awards flowed endlessly. We then looked forward to all that is to come in 2017.

Solo: We’re here again, how is this a year?

Justin: Oh, man, where do I start?

Solo: Well, I remember where we left off.

Justin: Well, it’s obviously been an absolutely insane year for us. Starting early in the year with the North American Beer Awards, moving into the National IPA challenge, then moving into World Beer Cup, then moving into (the New Mexico) IPA Challenge and to GABF. It’s been great. Obviously it’s been pretty crazy and we’ve just been happy with our ability to keep up, not only locally, but nationally with what’s been going on in the beer scene for a while. First of all, to do well, that’s what every brewery wants is to get some accolades, but the fact that we were able to do it in our second year of being open, I mean we just had our second anniversary in July and turned around and got Mid-Sized Brewers and Brewpub of the Year in October. We couldn’t be happier with our run over the last couple of years.

And, when we left off talking last year we were saying that we had that silver medal from GABF for the Chocolate Milk Stout and we wanted to continue progressing. Well, we turned around and won gold for that at World Beer Cup, and then turned around and won another gold for that at GABF. It’s pretty awesome, that beer alone has done us really well, but the fact that we were able to show people that we weren’t just this one-trick pony, that’s one of the best things that we gained out of 2016. That people know that you make a great sweet stout, but you also know we can make an awesome IPA and you also know that we can make a double red ale now, and that they are worth coming out to drink. I think that’s been something that has done wonders for our image and our business in general. It’s been awesome for us. So, we’ve had a pretty good time, it’s been good to show people what we’ve been amping up for and totally keeping our nose to the grind. Our staff is really committed to quality and I think we kind of showed Albuquerque and the world that. That is our goal.

Solo: Quality, responsible growth, and all of those things paying dividends on the groundwork that you laid. All of the equipment additions and all of the logistics.

Justin: Yeah, I think the thing that’s made 2016 interesting for Boxing Bear is that we’ve been growing accolades, but it’s interesting to (still) see us as a young brewery. We’re kind of doing this weird thing where we are growing as a pub and as a presence at the same time. We did a lot of improvements on our pub and our patio this year. Since we opened, gaining the money for five new TVs, gaining the money to work on our patio, it’s nice to get the pub and everything else up to par where we originally wanted it to be. Not to mention, we are still working on that stuff, we are constantly reinvesting all of our money into either pub or brewery equipment.

It’s interesting to see that varied on if you compare us to someone maybe like Marble, who (won) Small Brewery of the Year two years ago. They were pretty established by the time they got that. Maybe it is a pretty similar kind of thing, progress not only in the beer but offering something to the community. It would be different if we opened our doors and people knew we had good beer, but we really didn’t put much into the front of house or the experience we are offering our customers. It’s kind of been a weird thing to try and grow those at the same time. I think that’s something that’s always on everybody’s mind. For the fact that we were so successful as far as accolades go, it kind of increases the pressure on us needing to make sure that the pub is to par with what people expect out of a craft brewery and out of a brewpub. That’s been one of the hardest parts for us is finding the money to make the improvements that you would expect from someone who has the caliber of beer that we do. But, dealing with a large pub, dealing with the money issue, trying to get the money to make the pub look nice and all of that stuff, it’s like these little steps. So, a big part of 2016 has been that growth on both ends. It’s like burning a candle at both ends and trying to meet in the middle somewhere.

Amid a sea of people taking pics on their cell phones, the Boxing Bear brewing team holds their NMIPAC trophy aloft!

Boxing Bear claimed its first New Mexico IPA Challenge trophy back in July.

Stoutmeister: I know when you guys first opened you had some issues with the front of house staff, this year Albuquerque the Magazine gave you, sharing with Marble, staff of the year. That has to also be a bit gratifying.

Justin: It’s a big thing for us knowing that we are looking at issues between management, staff, and ownership. What can we do better? What are the parts that are going to make us (better)? We know we’ve got good beer, that’s for me and my brew staff to worry about continuing with and growing. But, we also know that we have had issues with serving like everybody has, or just education of staff or getting everyone on the same page. So, it’s definitely been good to reaffirm that our hard work that we’ve been doing, like we said, front and back of house has been paying off a little bit. People have been noticing that when we try to give excellent service that even our cooks are talking to the customers about beer and it’s stuff that we try to take pride in.

We try to make sure that everyone on staff is willing to go that extra mile, and that’s definitely something that is not easy. It’s hard finding competent staff, and also people that are willing to work very hard and have the same passions for beer that you do even when they’re not making the beer like you do, they are just serving it. But, I think that we’ve hopefully found that balance point and that’s what we want to continue to do is to be educating our staff who will educate the public that will come back to us. We want to continue having the best staff we possibly can.

That’s constantly on our mind, how the pub is doing, what’s going on in the pub, how are people seeing us. We take reviews on Facebook and Yelp and all of that stuff really seriously. Unfortunately, a lot of people that do reviews do it only if they have a bad experience, but when that happens we try to address it. We try to talk to people, we try to let them know, hey, give us another chance, what the issue was, we can fix that. That’s always an important part of any business is customer relations.

Solo: I’ve noticed a definite uptick in bicyclists coming here over the summer, myself included, and it’s nice to see that initial vision coming to fruition.

Justin: Yeah, and that goes back to making improvements, that’s something we’ve always wanted to do and you’ll probably see that in the spring or summer (this) year is working on increasing that local traffic. And, we get so much from bike traffic. Every day I see a team of bicyclists riding through our parking lot and half of the time they stop here. Those are all things that we are aware of. We need more bike racks, we need more of an ability to chain your bike up, because we do get a lot of lot of that traffic. We have a horse hitch back there, which is great for some people. We knew when we opened that we were going to have to appease the bike crowd and that is something that we are still working on, actually. Putting it all together, then finding the funds to do that when you’re trying to find the funds to grow your brewery.

It’s this wild game of chess; it’s like playing chess with 30-some odd people all involved. It’s like a weird, terrible game of Risk where you’re moving these pieces and looking at what everybody else is doing, where you make one wrong move and you could just get wiped off the board, regardless of product. We are constantly analyzing the market and trying to figure out what’s our niche, what’s our next move, and it gets a little tiring, honestly. It’s hard to stay relevant in a world of huge craft brewing dominance. We’ve had a great year, but we don’t want to sit back and be comfortable and relax at this point. We want to progress even farther, whatever that means. Whether it means not winning medals, but knowing that our quality products are out there and people are enjoying them, that means almost as much as any medal does. So, it’s trying to find that fine line, but we definitely are making those adjustments, I think.

The second annual BearFest was a big hit.

The second annual BearFest was a big hit.

Solo: So, this year’s BearFest versus last year’s BearFest.

Justin: We had similar issues with volume where we got a little bit better. We expanded it enough to where we were able to grow a bunch. We added more vendors, more food trucks, so it worked out really well. I think last year’s BearFest, being that it was our first year, we had little issues like bathrooms, where we didn’t know how many we should have. Going into this year we said let’s triple that amount and I never saw a line this year. I think we’re getting better at understanding the little things. I’ve been doing beer festivals for the last 10 years of my life and I have an idea of how they should go, but it’s the little things like that that you don’t really understand. Do we have enough food trucks? Do we have enough bathrooms? Do we have enough tent space or enough tables to sit at so that people can enjoy their food? That’s all stuff that we had a better idea of and it was a little bit more work, but I think it paid off.

It was again one of those events where we pulled (in) a lot of people here from all over the city, people that wouldn’t even necessarily come to the brewery if they had the time. So, it’s nice to swing that crowd over on this side of town. I saw a lot of people that I’d seen here maybe once before if that. So, it’s always a good opportunity to bring people over here. I think we did a pretty good job this year. It was bigger, and we’ll see what happens with next year and how we decide to proceed with that.

Stoutmeister: In terms of the back, how many pieces of equipment did you guys upgrade this year?

Justin: Oh, man, so we added this last 20-barrel fermenter and a 20-barrel server that we just got. For reference, we’ve never had equipment that we’ve put in right into use that quickly. I mean we literally turned around, we’re brewing right into that thing the very next week, which is fine, but it’s not a position we’ve been put into before. We’re already looking into where our next purchases will be because we know that we are in our slow season right now and come March, April, May of (this) year it’s going to be another game of where we are going to be placing those investments. More than likely you’re going to see more brewing equipment and front of house renovations, all stuff that hopefully we will have the cash for to procure.

Stoutmeister: Of course the other big development that’s still ongoing is back there (the space formerly occupied by Southwest Grape and Grain). So, what all is going on back there?

Justin: We are going to be doing a few things. Our front of house kitchen, which is pretty small, we are going to be moving a lot of that stuff to the back. This is going to allow us a little more room up front and we might be putting a small cooler for bomber sales (it is now in place) and things like that in there. One of the best things that’s going to happen back there is having more cold storage space. That’s what we are putting together now is that we will have an extra cold room back there, which is mainly going to be a wholesaling cold room so that we can start stocking regularly. Once that’s built, we will have the ability to do bombers on the regular.

Right now, the storage issue is the biggest thing for us because if we produce a pallet of bombers, that’s going in our cold room next to all of our beer, next to our servers and hops and stuff. It’ll be nice to be able to have a variety of bombers, maybe one or two different styles at any given point, and also have plenty of kegs for our wholesale guys to move and the extra storage for hops and everything else we need to store cold will be a huge step for us in 2017. So, the kitchen back there, some cold room space, we’ve already got some offices back there, so that’s pretty much what’s going to happen with that. That’s our goal for next year is to try to put out bombers on the regular at least once a month if we can, of a variety that people will hopefully like.

The triple punch of Chocolate Milk Stout, left, Bear Knuckle IPA, and The Red Glove.

The triple punch of Chocolate Milk Stout, left, Bear Knuckle IPA, and The Red Glove.

Stoutmeister: A major question I’m always getting for you guys, especially since GABF, is when are you going to open a taproom on the east side?

Justin: That’s something we’re definitely looking into. Like I said, it’s this game of chess. We want to open a taproom, but we want it to be a proper taproom. We don’t want to just settle for a space, we want to make sure that it’s got everything we need, that it’s got parking, seating, and a good location preferably on that side of town. That being said, where do we find this place, how do we find the money to capitalize on that? We also know that once that happens our production is going to go way up. So, it’s preparation for all of that stuff, going back to that cold room, that’s going to really help with that. I think it’s all stuff that our customers and patrons (and) fans will see.

I can’t necessarily say it’s going to be 2017, but it is definitely something that we are constantly looking at, when to make that move. It’s more of a matter of when, as opposed to if. We look to the other breweries that have been in similar positions to see what their moves are. I’m not necessarily saying that we will follow them, but it’s interesting to see Bosque’s taproom’s evolution to a production facility. Similar? That’s potential. Who knows? Maybe we open a production facility before a taproom, or it’s both, I don’t know. We want to be sure that we’re making the right move. I don’t want to be stuck in a building that won’t move traffic, or we can’t get parking. We got really lucky when we found this building and we really liked it and it’s an amazing spot, so we want to do the same thing with a taproom.

Stoutmeister: Anything else that’s coming up on the schedule for 2017?

Justin: There’s so much going on, honestly. We want to show people that, yeah, we had a great year in 2016, but we don’t want to just sit back and be complacent. We want to continue securing our spot locally, nationally, internationally as some of the best beer there is out there. That’s my goal, that’s the goal of the back of house and the front of house to educate and to really hone in on what Boxing Bear is. 2017 is going to bring some interesting changes. I think you’re going to see a lot of the newer breweries getting settled a little better. Places like Quarter Celtic are going to start shining and finding their spot. I think a lot of people that weren’t wholesaling are going to start wholesaling, so the fight for tap handles out on the market is going to be fierce.

So, that’s something we are going to be addressing in 2017 is how do we continue to gain tap handles in such a fierce market. It’s probably going to entail seeing a lot more of our award-winning beers on the regular. You’re probably going to see more Chocolate Milk Stout, more Red Glove in production. That’s something we want to gear towards is that we’ve got these great award winners, and now we have just got to keep them out on the market as much as possible. Normally we would try to fit Chocolate Milk Stout or Red Glove in where we could, but we are going to start scheduling it (and) saying we need to have a batch a month or every other month at the least. Those beers that people really want, that we’ve done well with, will be more readily available. The people that are coming in from out of town looking for our taproom or our handles will be able to try the beers that we’ve done well with.

Stoutmeister: So, if you like this, well, try this kind of mentality.

Justin: It’s been one of those plays with supply and demand that we’ve been working on and we want to stay relevant, but we also need to give people what they want. Trying to play the market man, it’s a wild game out there. Our ability to put out the beers that we are known for and keep us relevant in people’s eyes and keep accounts active and happy too, that’s a lot of it, is making people happy.

Solo: Feed them beer, they will be relatively happy.

You had one job for this photo, Jeff. One job! At least it was safe at the brewery.

Boxing Bear’s Justin Hamilton, center, shows off his gold medal from the World Beer Cup with Nexus’ Kaylynn McKnight, while poor Jeff Erway left his back at La Cumbre.

Justin: We’re not going to have World Beer Cup again this year because it’s every two years. We’ll be back entering North American Beer Awards and the IPA Challenges again and the local IPA Challenge and GABF again. We’ll be keeping our hands full. Sometimes when I look into the future I can see January and then February kind of fades off, so we will figure out February in January. Then again, when I see people like La Cumbre and Marble who are like, 2017? Here’s our lineup of our beers and what we’re going to have. But, then again, we don’t have that solid of a reputation to put out a rotation beers like that. Those guys have their repertoire and their ability to put out specials and know that people are waiting to buy those specials as well.

That’s something that I myself want to work on in the coming years, is having that ability to look (ahead) six months, almost a year ahead of yourself. What styles are people looking for? What do they want to see as far as a packaged product? What do they want to see as far as specials that we have on tap or what your pub’s doing, what events are going on? I can do beer every day of my life, and I can get better at it, and I can hone in on that stuff. But, the front of house stuff, and the marketing and the ability to pull (in) a customer on the regular and make them happy regardless of quality of product, that’s really hard.

I give props to Marble, Bosque, La Cumbre, and those other guys that are able to kind of handle that, and it seems seamless with them. That’s all stuff that we look towards and are wanting to hone in on that, the ability to get that. It’s really hard, the marketing aspect of it, the advertising aspect of it. That’s stuff that people dedicate their lives to. And I just make beer. We are really happy with where we are now. It’s a matter of keeping that relevance and keeping our nose to the grindstone.

* * * * *

‘Twas indeed an excellent Year of the Bear all around, and we certainly look forward to increased availability of bombers, and the prospect of constant innovation of what wonders might appear on the Bear’s taps this coming year. Another BearFest on the horizon certainly whets my appetite on my birthday weekend, and the prospect of a taproom whenever that happens will certainly be a boon to the growing rumblings of the Bear. We hope for an equally productive year ahead as behind, and I would say this to those who may not have tried the brews at Boxing Bear: You simply don’t know what you’re missing!

Skål!

— Franz Solo

We have to say, we are excited for this place to open.

It has been quite the wild ride in Quarter Celtic’s first year of operation.

At long last I’ve managed to get to this delightful Look Back/Look Ahead Series article with Ror McKeown, David Facey, and Brady McKeown of the nearly one-year-old Quarter Celtic Brewpub. Stoutmeister and I were in attendance on a fine day earlier this winter for a lengthy interview.

(Editor’s note: It was a fun time, but in the end the interview was more than 40 minutes long, and the first draft was 6,700 words, so parts of the interview were trimmed out for the sake of brevity. We left the good stuff in, though. — S)

Solo: So, Look Back/Look Ahead gentlemen, good things, bad things, year behind, and what to look forward to this year?

Ror: Well, one of the good things was being open and things have been going really well. The trick was to get this neighborhood to realize that there was something in this mall again. When we first opened we existed off of all of the people who have been following Brady along, so we had all of the beer connoisseurs, and then finally got the neighborhood to buy in to that there’s something here. So now we’ve got a lot of new regular faces that just live in the neighborhood, which is perfect. That was kind of what we were shooting for was trying to cultivate new craft beer drinkers, because you can’t just keep going to the well with the other guys or you are going to saturate the market. We’ve got a ton of people that started coming in drinking Pedro O’Flannigan (Lager), or sometimes we get them on IPA and they never go back, so we’re doing our part to grow the craft beer drinkers. Since we are a pub and we have food, a lot of people are coming in just because they are grabbing something to eat, but it’s 50/50 everyone that’s coming in to eat is getting something to drink. We are getting a lot of beer out the door for one spot. How many barrels are we at now?

(Discussion between the three ensued)

David: Well, so about 700 barrels for the year so far, we could get to 900 barrels for the year possibly. So, that’s a representation that people are definitely drinking your beer.

Solo: Never a bad thing to be ahead of your expectations.

David: I think that’s, as we get more into the look back, the goal of the company.

Ror: And, the other part (was) just making our own identity. We came over from where we’d been with a company (Canteen/Il Vicino) for our whole entire adult life pretty much, and you’re just associated with that place. Now it’s not that place and so some people like it and some people don’t. But, that’s okay. Now after the first couple of months of being compared, now we’re actually just having people come here because they like this place, and that’s kind of what the goal was the whole time.

Solo: That’s always a hard split, especially with a longstanding location.

Ror: It is. We still love those guys, obviously we’re still friendly, but we’re not with them anymore. It was kind of an ambiguous beginning, everyone just kind of assumed that a new Il Vicino opened. But, it was nice because we had been in the industry long enough to where we got to pretty much cherry pick who came over (with us). We didn’t solicit anybody from anywhere, but a lot of people knew that we were opening, so they came and it was nice to hire somebody with whom you have a rapport, versus just X off the application. So, I think that we had a great crew to start with, (we are) super pleased with the kitchen. I knew the beer was going to be great, but the food was a complete question mark and I think these guys did a great job, so I’m very pleased with that.

Because a couple somebodies forgot to take new pictures, we're just borrow ones like this of David, left, and Brady. (Courtesy of Quarter Celtic)

Because a couple somebodies forgot to take new pictures, we’re just borrow ones like this of David, left, and Brady. (Courtesy of Quarter Celtic)

Solo: And, I know that that was something that you were interested in the past, so it’s cool to see that come to fruition, and I for one am definitely happy with the results.

David: It was nice because I think with what we all have under our belts, when we opened I think we had to be responsible for, and had a lot of input for the staff that we did hire. We kind of gave them the ball and said hey, run with it. If it doesn’t work then we’ll halt you, but if it works, we’re going to ride that wave. So for us, I think, it was really kind of cool to see the direct correlation between empowering people, empowering your staff and saying hey, you’re a part of this, and seeing it come to fruition. Pretty rewarding, not only do we feel that we have pretty good food, but you’re selling a lot of it as well so it’s not just us.

Solo: It’s always good to just be able to give that rein, within reason of course, but give that rein to employees or anyone under you and say hey, do what you think is right, make it happen and the result shows.

Ror: And, besides us starting a new venture it’s almost like we’re also instantly ingrained in the neighborhood, which is what we wanted to do, and we’re also bringing back a pretty much dead property, bringing it back to life. They’ve already signed four leases since we’ve opened and they’ve got two more pending, and I think this thing will be full probably by summer.

So at the corner there (of Lomas and San Mateo) they are tearing down that old pigeon coop and it looks like the digital sign that they promised is coming in, because we are hidden in plain sight. So, thank god for word of mouth and social media, that’s been great for us because we walked out in the neighborhood and hung door handle hangers, 2,500 of them in the four corners and we were expecting a 2-percent return, like 50 households know that we’re here and that’s a great start. We had over 650 of them back and so we were able to track it, and that kind of got the neighborhood on board, which is great. The word is getting out because, kind of the look back look forward, the look forward with the group we picked, they also wanted to grow with the company.

So, a lot of people that started with the company, (and) we are going to be tasking them with growing the company so we have our meeting probably in a week or two with the city to start doing our wholesaling. We’ve already got the lease, got our spot, and the reason we did it was because we have a clipboard in the office that’s like three pages deep of just people who have come to us that said when you get it, we want it or if you ever do it we want it so those will be the ones we go to first. But, there were enough names on there that we were like let’s just do it. We don’t even need to go sell ourselves, we just have to call and say we’re ready.

Solo: You’ve already got the brand established.

Ror: Yeah, which is kind of nice, and the great thing about the way it is set up now where breweries can sell to (other) breweries and wineries is that we’re at 12 accounts just brewery to brewery, which is kind of nice. (It was) completely unexpected, because it’s not what we were planning on doing. Our model was not to take over the state one can at a time, we just wanted to open a neighborhood brewpub. This (brewhouse) has more capacity than we are using it (for), so it is time to at least get out there in the keg market. So, we’re going to be selling kegs to anyone who has a restaurant license. It is nice that places like right down the street here (Jubilation) might pick up some crowler cans or some quarter cans. Since we’ve been in the business so long, we know so many people.

Why use this photo of Brady

Why use this photo of Brady “eating” a fake fish taco? Why not? (Courtesy of QC)

David: The other cool thing is that so many people that are opening new breweries right now, they know the reputation of Brady, so they may open and they have three or four of their own beers, but they need some guest taps, so they don’t hesitate to come and say, ‘Hey, for the first couple of weeks or months, can we have your beer on tap?’ Which is a nice correlation between that.

Solo: One hand washes the other.

David: And, like every craft beer enthusiast, you check out the new place and it’s nice for us to have that enthusiast go to brewery X that’s new and a consistent thing, Quarter Celtic is on (at) all of these new places. We are definitely doing our part to help out the industry, but also putting our brand out there.

Ror: Yeah, we finally got some (logo) tap handles. The guys at the Craftroom, people thought it was theirs because it just said Pedro O’Flannigan and we just gave them a silver knob, so now we can actually claim that beer. That’s been nice. Looking forward, we are definitely looking on the wholesale distribution thing. That location has potential for a taproom in it, and it’s a taproom where we don’t really need to have a ton of sales in it. As long as we can cover our fixed costs over there, then that’s really all we are looking for. So, it can be something like we used to be at (Il Vicino) way back in the day that just had a generic name and it was a little hole in the wall. And, we are fine with that because that was actually really fun.

David: The identity of it is still kind of up in the air. I mean, we’ve talked around the idea of doing kind of a growler filling station with limited seats or very specialty, only local, bottle shop. But, we don’t know, we really don’t know what the potential for that small location will be.

Ror: We are going to let that one take its own direction. Right now we are just focused on getting beer in and out of there to different places. It’s got a nice spot to work with. It’s also fun looking at other properties where if we do want to exercise a couple more taproom licenses we could do it. So, life is good. We’re like successful poor — things we wanted to do in year four we are doing in month nine, (even though) we only have nine months of revenue to fund those things. So, we’re still just a couple of guys that put a heel lock on a house, you know. We’re not backed by anyone who has a trust fund, but we are doing what we like and having a good time doing it.

David: I think that’s super important to us. I don’t know if anybody talks about that enough, (but) what we do is pretty fun. At the end of the day, I think we all can go home with stresses and staff stuff and running out of beer. I think at least once a week we can look at each other and say man, we have got one of the best jobs in the world, if not the best.

Ror: When you’re coming in, high fiving each other and texting funny things back and forth from work, to the guy who is sitting at home wishing he was at work because, ah, I missed what? So, I think it accomplished what we wanted. We wanted to work in a place we wanted to hang out at and it’s becoming that, which is nice.

Solo: And, you have the autonomy to run it the way you want it and all the rest of that.

David: I can’t speak for everybody else, but for me that was not necessarily a struggle, but something that I had to learn to apply, so to speak. Once we gained that perspective, it’s awesome. It’s just great to do what’s best for the company, because it directly correlates to your partners. It’s not just for this faceless brand, it’s for the people that you see on a daily basis and their families and your staff and that kind of thing. Complete autonomy is nice. (Aside to Brady) Why’d it take you so long?

Stoutmeister: So, on the beer front with the Pedro coming in to replace the Knotted Blonde, that was one change that happened. But, changes are inevitable the first year that you are open. I mean, your customers can tell you, this should be house, this should be special, and that sort of thing. From the beer perspective, what were you guys able to do this year? What were you proud of and what were the things where you were like, if I had a chance I’d go back and do that over again and I will?

Ror: Well, I didn’t brew it, but it was part of these guys (at) GABF, they had three that made it past the first round and had great comments. Two we put in the wrong category, but still had good comments. If you think about it, as soon as you had to send those beers in, we had only been brewing for five months before we had to send those in. We had some recipes we just started with.

David: We had to register for August. One of the beers we entered we had never brewed before with, the (McLomas) dry stout, which was really good. But, yeah, as far as on the beer front is concerned, I think we opened with the idea of let’s just get as many beers as we can possibly get on in the time allotted when we were allowed to brew, and when we could put it on tap. So, that’s kind of where the blonde came into because it was an ale, which we knew we could turn around pretty quickly.

Ror: And, we also waited on opening a couple of weeks because we didn’t want to open without any beer.

David: And then, we brought a Mexican lager strain in house. We brewed Pedro O’Flannigan for the first time, and the actual first batch which we produced we entered in the North American beer awards and it won a silver. So, from there it kind of when it started growing, manipulating house beer versus the fact that it is one of our biggest sellers. A nice light Mexican lager is one of our biggest sellers, so for us in the business mindset was that the blonde sold really, really well, but we also wanted to always have a lager strain in house.

Brady shows off his silver medal from the North American Beer Awards for that there Pedro O'Flanagan. (Courtesy of QC)

Brady shows off his silver medal from the North American Beer Awards for that there Pedro O’Flanagan. (Courtesy of QC)

Ror: And, we’re also not in brewery row or anything. We are in a neighborhood, so you need your gateway beer. So, that is an easy, non-offensive, easy drinking beer, so it just made sense to move it over. We were brewing backwards, so we were brewing by not planning what we want and brewing it we were like okay, we have a tank open now. So, it was a storage issue which was dictating how we were growing. We got a new cooler upstairs, so we have more storage up there, and then we are going to have another cooler at the Bogen spot, so now that we have more storage, now we can do it right. We can say we are going to brew this, this, this, and this, and have a place to put it. Where before we were going backwards like, hey, tank is almost empty, are we ready to brew another batch? It was totally backwards out of necessity. This has a lot of space and the kitchen is way bigger than we need, but even by picking up space upstairs there’s just no storage space. So, we are working on that.

David: So that (upstairs cooler) just opens up space for Brady and I.

Ror: Well, it’s going to open up this side of the board (for seasonals). Our real struggle was don’t run out of a house beer. But, now that we’ve got this cooler going that should start to change.

David: And, that’s the funny thing kind of like checks and balances kind of a thing with our company is, don’t give Brady and I too much time to start talking and getting excited about things and we will just push (other) things off to the side. This (house beers) is really important to us. What people come in and they know and understand and are familiar with, let’s keep that consistent. Then, when we have time, then get the creative juices flowing.

Ror: Now that we have storage space here comes the fun stuff. We’re an Irish place and when you think of Irish coffee, we are going to do an Irish coffee stout.

David: An imperial milk stout that we will infuse with coffee that we will actually barrel age in our whiskey barrels. Everyone does a coffee stout, especially around this town, and a lot of people do it really well. But, to fit in our theme we figured an Irish coffee stout would be the way to go.

Ror: We were even thinking about getting like a cool …

Brady: Irish coffee mugs.

Ror: Yeah, a nice glass.

Brady: 10-percent-plus alcohol, so a smaller glass.

Solo: Yeah, we will still drink you dry on that one.

David: So, that’s just one of the things and now that we have a better grasp on the demand for house beers and what we can do as far as seasonals and specialties. I think towards the end of this year Brady and I have really been kind of toying around with techniques more than really (doing) crazy recipe developments or crazy one-off beers. We’ve been really focusing on different brewing techniques on how to bring different characteristics towards beers.

Ror: Well, I think Clark was a good example of that because the Clark was more technique than …

David: Anything else. And, there was also an element of something new. What’s not happening in this town is happening in other parts of the country that are beer meccas? The New England IPA was one of the things that we heard people who had attempted it, but never really advertised it as so, and never really went full bore with both feet in the deep end, so to speak. So, we spent probably three weeks, almost a month just kind of doing research and hop utilization and different techniques. Then we brewed it and then we figured, well, let’s advertise it and it was better received than we thought. We had really high hopes for it, and we knew that it was a really good quality beer. But, the reception on it had kind of been inspiring, so to speak. We should toy around with things more.

Brady: Well, it’s been split. Quite a few people really liked it, but, well it’s not New England so, what’s more New England? Clam chowder?

Ror: We are still trying to find what we are going to hang our hat on. Because now that we are a new place, I know Brady left a hundred different recipes over there (at Canteen) you know, intellectual property, and that’s fine. But, how do you do great beer again without someone saying, oh, you copied? You just come up with it. When we were doing construction, it was funny because we were saying, Brady, so you learned one way and that’s the way you do it. So, I told Brady, but you’ve got no recipes and he says up here (points to his head) I’ve got it, and slams his head against that pole, and I’m saying, oh no, it’s all gone! (Everyone laughs) Starting fresh is refreshing, but it is difficult, because you’ve done a lot of things well and you just don’t want to copy yourself. So, we are trying not to copy ourselves, which is really weird

Quarter Celtic will be hopping come St. Patrick's Day. (Courtesy of QC)

Quarter Celtic will be hopping come St. Patrick’s Day. (Courtesy of QC)

We eventually steered the conversation toward this year. Lots of wild and crazy new beer ideas are being bandied about.

David: I think Ror is absolutely right about (how) 2017 is concerned. We have a whiteboard upstairs and when Brady and I are working up in the cold room, any cold room work you get kind of a little crazy going on, and then you start talking and listening to loud music. So, we have a whiteboard of just interesting beer styles that we want to bring on and different techniques that we want to use and then go from there. That’s kind of the best thing about being a pub brewer, and we will say this all day every day.

Stoutmeister: You’re not beholden to your distributor coming to you and saying we need more of this.

David: Yeah, that’s the best, and there are times where we come to the guys and say, hey, we are thinking about this really outside of the box beer and pretty much 10 times out of 10 they are like, hey, let’s see how it works.

Ror: The fun part is you can walk upstairs where Brady bought a Bose Soundsystem, so he’s got 5-foot big ol’ speakers up there, (and) he’s got 2-foot speakers in the cold room. You’ll walk up and see these guys doing like kids at play and you’re like, this is awesome.

David: The funny thing I think about this group, whether it’s from Canteen or Quarter Celtic, is as you guys know, we have a good time. There’s no reason not to do that, there’s really not because what we do is pretty fun.

Solo: And, you bring a lot of fun to everyone else.

David: Yeah, and it’s really not going to stop.

Ror: We’re working on an event for St. Patty’s Day weekend where we are going to have all our patio space and have a two-day event where we have some special beers and food, music, and so on. And, just have a good time and embrace our Quarter Celtic-ness and have some fun with it. So, that will be our kind of our thing. Hopefully it will be an annual thing for us.

David: Looking forward, we opened on the 24th of February, but it’s so close to St Patrick’s Day, it’s so close to our theme that definitely the debut of some brand new barrel-aged beers is going to happen, and that day or that weekend, one of which we’ve already told you about (Irish coffee stout). Maybe two or three are possible, we will let you know.

Ror: We are also going to, we like to have fun with facial hair so we will be all shaved, we are thinking about a time, X amount of time out from St Paddy’s Day and everyone will grow out the … it’s the one where you’re missing this piece and …

Stoutmeister: That’s like the mutton chops.

David: Yeah, kind of, it’s very Irish.

Ror: We’re just trying to think of a bunch of things that get people to come in, and we’re also trying to make some beer events out of thin air, which I think are some of the most fun ones. Because we have a little list going in the office of just, oh that’s pretty fun. How can we spin that? So, we’re going to have some fun things going on.

David: There’s (still) a lot of serious stuff that happens in any business, I would think.

Ror: And, I didn’t even realize until a couple of days ago when I was messing around on Untappd. Well, it says we have 25 beers, but there’s like 20-something different styles we’ve done in the past year. #GFF was really good, I was pleased with how GFF came out. I’m not a really big IPA drinker and I was drinking that.

David: Then the beer that we did for the Brewers Association for American Craft Beer Week, the Biggest Small Beer, that imperial porter.

Ror: And then, we brewed Mile High for our neighborhood association. They renamed Fair Heights to Mile High. We said we would name a beer after them, so we are really happy with that and we love the neighborhood so we definitely wanted to give back.

Solo: That’s awesome, because it’s not always so easy.

David: I think that was a big driving force of why we moved in to this spot that was abandoned, that was, so to speak, run down, is to be a part of that neighborhood.

Ror shows off the popular Quarter Cans. (Courtesy of QC)

Ror shows off the popular Quarter Cans. (Courtesy of QC)

Ror: But as I was looking through that (Untappd) people were already saying, when are you going to brew this beer again? When we had Single Action Kolsch, we really enjoyed that one. County Down Brown was another one where people asked for that back. Looking back at the board there’s only seven beers, but we’ve done a bunch.

The other fun thing about looking forward, looking back is that when we opened, we didn’t open with everything we wanted. We didn’t have that Quarter Can machine, but now we have (it) and we’re having a good time with it. Another one, everyone wants live music here, so do we, but we have no elbow room. So, we’re going to go up and so we are going to put a stage on top of this (wall where the beer boards currently reside), and we are going to put a little trap door there so they can come up.

One (other) thing that we wanted was a cover outside. That’s not going to happen this year, so we are trying to figure out how we can get a little heat out there because we are dog friendly. So, if we maybe put a temporary tent or sort of wall this in a little bit, but by probably this time next year we expect to have this whole thing covered with radiant heating, lights, and everything. … I think it’s really cool that we have a patio, but the improvements are getting pushed out a little bit.

David: Being part of the (New Mexico Brewers) Guild and being part of the community and being part of the industry, I think as a company there’s a few thank you’s that we need to do — La Cumbre is a really big one for helping us out letting us wash our kegs there for awhile. Boxing Bear, Bosque, Canteen, Nexus, Chama (also) really helped us. Whether it’s one bag of grain here or letting us wash our kegs or anything like that, we are super humble to be a part of the Guild, and when we did our own thing to really maintain that representation of being part of the Guild.

Ror: And, we still enjoy the personal connection to all of those breweries, too, so that’s part of the fun of doing this is that you’ve got some friends that are kindred spirits doing the same thing.

David: So, all of those places, they’ve really helped us out and we’ve worked with them, and Brady in turn has helped them out in the past. So, I don’t know if it’s a pay-it-forward or pay-it-back kind of situation, but that’s super humbling. We are blessed to have that sense that we know and we understand that we are part of something bigger.

* * * * *

So, for somewhat of a conclusion for the brave and the adventuresome who have dared to delve all the way to the end of this grand encounter, in short, it was a great first year for the lads and lasses at Quarter Celtic. The beer was good, the food was good, and the venue itself was good, with a tall ceiling for possibilities and a boon for the community around it. The foundation for strong distribution has been made with the procurement of a space dedicated to that purpose. Taprooms may well be on the horizon and one thing is for sure, the delightfully boisterous shenanigans we have all come to know and love are certainly here to stay. One good year under the belt (nearly to the day), and many bright years lie ripe for the taking.

Skål!

— Franz Solo

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

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

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

The brewery news has been flying so fast and furious that one item might have escaped your attention this week, especially if you do not have Facebook. The owners of Twisted Chile Brewing in Socorro announced on Monday that they would be closing their doors by April 1, or sooner if the beer all runs out. It appears the end of Twisted Chile is not necessarily nigh, however. K.C. and Stephanie McFadden are looking to sell the brewery to any interested, serious buyer. That would mean the whole shebang, from the equipment to the beer recipes and naming trademark. They posted the “for sale” notice on Facebook, so it does not have specific details. Still, it might be an interesting opportunity for someone with some money burning a hole in his/her pocket and a desire to own a brewery. That’s not to say Socorro wouldn’t be a challenging market. It’s a small town with a small college, and the location of TC off the town’s main thoroughfare probably kept out-of-towners from finding it. The odds are it probably will just close its doors, leaving another small town without a local brewery. But, maybe, just maybe, someone else will take it over and keep alive this stop on the ever-growing I-25 beer trail.

On the new beer front this week, there are a few new options to check out. Ale Republic has had a full tap turnover with Pine Juice IPA, The Golden Child, and Strong Dark and Handsome joining the fray. Cascade Grenade gets tossed into the lineup again at Boese Brothers on Saturday. Bosque has a Peated Scotia on nitro for a limited time, and by the time you read this, Moon Cannon DIPA could be returning to taps. Canteen rolls out Kia Ora Strong Pale Ale, Tuttle IPA, and Chocolate Leche Suave Milk Stout. So It Gose debuts today (Wednesday) at Flix Brewhouse. Marble rolls out Bandelier Brown, Choco Mole Lager, and American Porter this week. Quarter Celtic is feeling the love with A Pale Ale Named Desire. Sidetrack will add Centennial IPA later this week.

Up in Santa Fe, Blue Corn already has Tiny Mighty Session IPA on tap, but will also add a Belgian Tripel and a Belgian Pale Ale for its 20th anniversary celebration Thursday. Duel unveils a barrel-aged Scottish sour called Suor Nelli. Rowley Farmhouse Ales keeps the fun names coming with Agent Scully – Season One, an IPA, and also has the Sin Barreras Triple Toast. Second Street resurrects Outlier Special Bitter and adds Session IPA.

Over in Los Alamos, Bathtub Row has a Double Barrel Bourbon Brown, which just sounds beastly and wonderful.

Oh, the full list of breweries that are or will be carrying Turtle Mountain’s SCH Scotch Lager, which was brewed to help Mick Hahn’s brother in his fight against brain cancer, is as follows: Canteen, Dialogue, La Cumbre, Marble, Nexus, Red Door, Sidetrack, Starr Brothers, The 377, Tractor, and of course TMBC itself. Had a full pint at Starr Brothers and it is delicious. If you like Scotch ales, you gotta try it, and remember, $1 from every pint sold goes to Steve Hahn. Thanks in advance, everyone!

Continue reading for all the news that is fit to blog for the week of February 20.

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

Albuquerque metro area breweries

Albuquerque Brewing Co. — (505) 797-1842

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

Beers/News: ABC is closed indefinitely. We will have further updates when they are available.

Ale Republic — (505) 281-2828

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

Beers: Strong Dark and Handsome, Pine Juice IPA, The Golden Child. Say hello to not one, but three new beers on tap. The Handsome (6.6% ABV, 10 IBU) is a Belgian dark strong.

Alien Brew Pub — (505) 884-1116

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

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

Back Alley Draft House — (505) 766-8590

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

Beers: Contact the brewery for an updated list.

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

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

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

Beers: Contact the brewery for an updated list.

The Blue Grasshopper — (505) 896-8579

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

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

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

News: The Blue Grasshopper taproom on Coors, just north of Montano, is now open! We will have more soon.

Boese Brothers Brewery — (505) 382-7060

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

Beers: Patriot Porter, La Onza White Ale, Dr. Strangehop XPA, Duke City Lager, Double Dead Ale, Santa’s Little Helper, Comrade Boese. Double Dead Ale and Dr. Strangehop are also available in bombers. Comrade Boese is an oak-aged Russian imperial stout, in case the name wasn’t enough to help you guess its identity. Cascade Grenade returns with a release party Saturday.

Events: Saturday—Cascade Grenade Release Party, with music by Devil’s Threesome, 9-11 p.m.

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

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

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

Beers: The Gaffer (Barleywine), Jet Black Winter (Imperial Stout), Caldera Brown Ale, Scale Tipper, Organ Mountains Milk Stout, Peated Scotia (on nitro). The current supply of Scale Tipper is limited, so hurry over to get your hands on this two-time National IPA Challenge winner. Next up, Moon Cannon DIPA, which, dare we say, is out of this world.

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

Beers: Flint & Grit (British Mild), Sun Dagger (Saison), Crossed Arrows (Scotch Ale), Hoka Hey (IPA), Jemez Field Notes Lager, Storm & Hearth Vanilla Bean Stout, Bucking Brown-co, Autumn Archer (Marzen), Wayward Arrow Hefeweizen, Radical Aim IPA, Bock in the Day, Chaco Sunrise. The most recent additions are the Bock in the Day and the Chaco Sunrise, a wine barrel-aged saison. Both were brewed for last weekend’s first anniversary party.

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

Boxing Bear Brewing Company — (505) 897-2327

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

Beers: Vantablack Russian Imperial Stout, Bear Knuckle IPA, Sucker Punch DIPA, Iron Lung Smoked Porter (on CO2 and nitro), Featherweight Session IPA, Chocolate Milk Stout, Red Knuckle Irish Red, Simcoe SMASH. The Sucker Punch is back with a, well, punch, on tap and for sale in bombers. You can still buy bombers of Chocolate Milk Stout and The Red Glove, which both took home gold medals at the Great American Beer Festival back in October.

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

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

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

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

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

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

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

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

Beers: Canteen Lager, Tuttle IPA, Oud Bruin, Kia Ora Strong Pale Ale, Chocolate Leche Suave Milk Stout, Irish Red (on nitro). The most recent additions are the Tuttle, Kia Ora, and the chocolate version of the delicious Leche Suave. The Canteen Lager is a German-style pilsner.

Live Music: Thursday—The Surf Lords, 6-9 p.m.; Sunday—Squash Blossom Boys, 3-6 p.m.

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

(Open daily 8 a.m.–10 p.m.)

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

Chama River Brewing Company — (505) 342-1800

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

Beers: Hopmonic Convergence IPA, Alpha Centaur (Wheat Beer), Natalia Polonch’ (Baltic Porter), Lloyd’s Extra Gloves (Sour Winter Warmer). The Natalia (9.5% ABV, 33 IBU) was oak aged, which means it might be the finest Baltic ever made. Get it quickly before it’s gone, which means before we drink it up.

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

Dialogue Brewing — (505) 585-1501

(Open daily noon-midnight)

Beers: Belgian Citrus IPA, Berliner Weisse, Sour Raspberry, Centennial IPA, Golden Ale, Dark Helmet (Swartzbier), Dubbel, American Dark Sour, Scarlet Gose, Helles Good, When in Doubt (Session Stout), SCH Scotch Lager, Panza (Mexican Vienna Lager), Lloyd’s Extra Gloves. OK, the last beer, Lloyd’s Extra Gloves, is a reference to the original Dumb and Dumber, but fear not, it is not a joke. It is a sour winter warmer brewed in collaboration with Chama River.

Live Music: Saturday—Homegirls Records, 6 p.m.

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

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

Drafty Kilt Brewing — (505) 881-0234

(Sun 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, McWabbit Pale Ale, Campbell Toe IPA. Brewer/owner Mike Campbell has four of his own creations on tap at 4814 Hardware Dr. NE, including the Campbell Toe (no snickering). The Groundskeeper Willie is back on tap after a short absence, and a stout is on the way soon.

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: Radegast American Pale Ale, Word is Blond Belgian, January Embers English Barleywine, 50 Shades of Schwarzbier, Stuntman Lager, So It Gose. We are only going to list the rotating seasonals now at Flix, since by now you should know the regular lineup (if not, get over there). The new So It Gose goes on tap today (Wednesday).

Kaktus Brewing — (505) 379-5072

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

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

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

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

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

La Cumbre Brewing — (505) 872-0225

(Open every day at noon)

Beers: Angry Belgian, Pecos Porter, Molinillo Stout, SCH Scotch Lager, Munchner Dunkel. The Molinillo hit it big recently for its tap and bomber release. There may not be any bottles left, but if you find one, grab it. Just remember to pay for it, too.

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

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

Lizard Tail Brewing — (505) 717-1301

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

Beers: Contact the brewery for an updated list.

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

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

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

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

Beers: Dang Pale Ale, White Out, Dark Strong, All Barke Nein Bitter, Imperial Red, NitrOatmeal Stout, Bandelier Brown, Passionate Gose, Choco Mole Lager, American Porter (Heights and Westside), Caffe Canela Roja (Heights and Westside), SCH Scotch Lager (Downtown only), Saison From the Wood (Westside only), Eastside Special Bitter (Westside only). The most recent additions include Bandelier Brown, Choco Mole Lager, and American Porter. You can also buy bombers of Imperial Red to take home. This batch still packs a hop punch, but with a stronger malt backbone.

Live Music (Heights): Friday—Alex Maryol, 7-10 p.m.; Saturday—The Fortune Tellers, 7-10 p.m.

Live Music (Westside): Friday—Lenin & McCarthy, 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: Double Bird IPA, Hibiscus Imperial Cream, Ensign Belgo (Silver Taproom only), El Dorado Session Pale Ale, Doppel-Spock. A couple beers popped up recently with the return of Hibiscus and the arrival of the new Double Bird IPA, which, as the name might suggest, is a double-strength version of the popular Bird of Prey IPA.

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

Weekly Events (Silver Taproom): Saturday—a live DJ will perform; 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), Pale Ale, Stout, Cockness Monster (Scotch Ale), Palmergranite Wit, Cafe Pale Ale. Palmer shares a building with Left Turn Distilling on Girard south of Candelaria. We got the full story on their origin and what’s to come in 2017.

Pi Brewing — (505) 890-9463

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

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

Ponderosa Brewing Co. — (505) 639-5941

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

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

Live Music: Friday—Seth Hoffman, 6 p.m.; Saturday—Chris Zaccara, 6 p.m.

Quarter Celtic Brewpub — (505) 503-1387

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

Beers: All the WITty Names are Taken, A Pale Ale Named Desire, Bruce Dark IPA, Count Stoutula, #GFF, Phat Tiery. The #GFF, an imperial grapefruit IPA, is nearly out. Phat Tirey, a new Belgian Framboise, was the most recent addition until A Pale Ale Named Desire debuts today (Wednesday).

Weekly Events: Saturday—Premier League Viewing Party, 7 a.m.

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

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

Beers: Ottobrau Pilsner, Bock to Basics, Calypso SMaSH Pale Ale, Nieuwe Bruin (downtown taproom only). The Bock is the most recent addition to the lineup. It replaced the Strong Scotch Ale.

News: The Vanilla Cream Ale has been so popular it has been added to the year-round lineup.

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

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

Weekly Events (Taproom): Tuesday—Geeks Who Drink, 7-9 p.m.

Rio Bravo Brewing Company — (505) 900-3909

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

Beers: Rio Bravo Amber, Weizen, Randy’s Shandy, Dirty Rotten Bastard IPA, Snakebite IPA, Black Angus Stout, Randy’s Red Ale, Duke City Pilsner, Old Town Porter (regular and barrel aged), Barley Wine (regular and barrel aged), Raspberry Sour, Cereza Loco (Cherry Sour), NM Pinon Coffee Porter, Oatmeal Stout, Salted Caramel Belgian Strong Golden, Marzen, Level 3 IPA, Grab ‘Em By the Putin. The Level 3 (7.5% ABV, 120 IBU) should satisfy any hophead. The Putin is, in case you could not guess, a Russian imperial stout, checking in at a whopping 13 percent!

Live Music: Friday—Wyatt Granger, 8 p.m.; Saturday—Keith Sanchez, 8 p.m.

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

Sandia Chile Grill — (505) 798-1970

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

Beers: Call the brewery for an updated list.

Sidetrack Brewing — (505) 288-6468

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

Beers: Switchgear IPA, Crossbuck Pale Ale, Stoker Stout, 2926 Steam Lager, The Red Line, Pub Ale. The last three beers debuted for the recent anniversary party. The Stoker Stout, in particular, was delicious. Centennial IPA will replace Switchgear later this week.

Cask: The Pub Ale is in the firkin.

Weekly Events: Tuesday—Taco Tuesday, all day

Starr Brothers Brewing — (505) 492-2752

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

Beers: Starrstruck IPA, L.A. Woman (Blonde), Foggy Monocle (Oatmeal Stout), Lampshade Porter, Roisin Dubh (Irish Dry Stout), SCH Scotch Lager. The most recent addition is the Roisin Dubh. Oh, and in case you missed it recently, the Foggy Monocle claimed the trophy at the Brew Crew’s Stout Challenge VI!

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

The 377 Brewery — (505) 934-0795

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

Beers: English Best Bitter, Session IPA, Black IPA, Robust Porter, Kolsch, Hefe, Imperial Cream, IPA, Fully Booty Oatmeal Stout, Funky Punky Swartzbier, Red Horse NM Lager. Holy moley, they now have multiple house beers on tap, which we recently reviewed. The most recent additions are the Red Horse (4.5% ABV, 14 IBU), IPA (7.2% ABV, 98 IBU), Oatmeal Stout (7.5% ABV, 62 IBU), and Funky Punky (5.5% ABV).

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

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

Beers: Vulgar Display of Porter, Chocolate Milk Stout, Ghost Ranch IPA, Turkey Drool, Javi Light Lager, Farmer’s Freckles Scottish Export, Berliner Weisse, Berry Cider, Goathead Hador Doppelbock, Farmhouse Saison, Cranberry Ginger Cider, Chiapas Mexican Amber (Nob Hill only), Apricot Wheat (Nob Hill only), Cowgirl Coffee Stout (Nob Hill only), Cowgirl Coffee Stout on nitro (Wells Park only). That there Vulgar Display of Porter (8.8% ABV) is a Baltic made in collaboration with a certain group of beer writers. We hope you all enjoy it. The most recent additions are the Farmhouse Saison, delectable Chocolate Milk Stout, and the Ghost Ranch IPA.

Live Music (Wells Park): Thursday—Next Three Miles, 8 p.m.; Saturday—The River Arkansas, 8 p.m.

Live Music (Nob Hill): Saturday—Todd Tijerina, 5 p.m.

Other Events (Wells Park): Friday—Hops & Dreams: Bourbon Street Edition, 8 p.m.; Saturday—4-Year Anniversary Party, 6 p.m.; Sunday—Academy Awards Bingo Watch Party, 6 p.m.

Other Events (Nob Hill): Tuesday—Mardi Gras with Gato Malo, 6 p.m.

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

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

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

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

Turtle Mountain Brewing Company — (505) 994-9497

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

Beers: SCH Scotch Lager, McSmack, Encierro Red Ale, Depravity (Barleywine), Oaked Depravity, Can’t Catch Me Copper Lager. Depravity (10% ABV) is a beast of a barleywine, and an oaked version is now on tap.

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

Cask: Tuesday—Red Rye Redux with blue agave

Santa Fe breweries

Blue Corn Brewery — (505) 438-1800

(Open daily 11 a.m.–10 p.m.)

Beers: Captain Omar’s Boat Beer (Dortmunder Export), Tiny Mighty Session IPA, Hoppy Red Lager, Imperial Stout. We eagerly await the Imperial Stout making a trek down to the Draft Station in Albuquerque. Coming this Thursday for the 20th anniversary party are the Belgian Tripel and Belgian Pale Ale.

Events: Thursday—20th Anniversary Party, with a full matanza, $35 per person, call for reservations

Chili Line Brewing — (505) 500-7903

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

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

Live Music: Every night at 7 p.m.

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

Duel Brewing Company — (505) 474-5301

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

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

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

Live Music (ABQ taproom): Friday—Nocturne, 9 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, Josephus, Saison du Sarlacc, Babyhands, Agent Scully – Season One, Sin Barreras Triple Toast. The Agent Scully is a new series of IPAs which will vary by hop combinations. This version of Sin Barreras imperial stout features toasted oats, toasted cocoa nibs, and toasted coconut.

Santa Fe Brewing Company — (505) 424-3333

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

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

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

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

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

Beers: Kolsch, IPA, Cream Stout, Outlier Special Bitter, Session IPA, Brown Ale, Cereza Negra, Red and Yellow Armadillo, Imperial IPA, ESB. Make sure to try two of Second Street’s National IPA Challenge entrants, the Armadillo and Imperial IPA. Take note, Cask N Curry is back at the original location Thursday.

Live Music (Original location): Friday—Shiners Club, 6-9 p.m.; Saturday—Bill Hearne Trio, 6-9 p.m.

Live Music (Railyard): Friday—Greg Butera & Band, 6-9 p.m.; Saturday—Alex Maryol, 6-9 p.m.

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

Other breweries you need to visit

Bathtub Row Brewing — (505) 500-8381

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

Beers: The Tripel Lindy, Wit Rock, Crazy Mother IPA, Betty on Brett, Spearmint Stout, Jarrylo Pale Ale, Beedle’s Apple Ale, Catcher ‘n the Rye, Double Barrel Bourbon Brown. The most recent tap turnover went down in Los Alamos with Crazy Mother, Betty, Spearmint, Jarrylo, Beedle’s, and Catcher making their debuts. The Bourbon Brown (8.7% ABV) has now joined them.

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

Sierra Blanca Brewing — (505) 832-2337

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

Beers: Barrel-aged Whiskey Stout, Cherry Sour, Interstella Vanilla. The Whiskey Stout is back for a short time. The Cherry Sour is back for another run. Look for Cherry Wheat in bottles in the coming weeks.

Twisted Chile Brewing — (575) 835-2949

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

Beers: Zia Pilsner, 790 IPA, Hose Co. 1 Red Lager, Venom IPA, KC’s Irish Stout, Raspberry Wheat, Pilabo Pale Ale, Schwarzbar Black Lager, Quebradas Sunrise Amber, Lobo Blanco White IPA. The Raspberry Wheat was the most recent, and possibly last (see our intro) addition.

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

* * * *

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

Cheers!

— Stoutmeister

Thomas Baxter, an actual monk from the Monastery of Christ in the Desert, is often serving beers at Monks' Corner downtown.

Thomas Baxter, an actual monk from the Monastery of Christ in the Desert, is often serving beers at Monks’ Corner downtown.

I recently visited Monks’ Corner Taproom for my final contribution to this year’s Look Back/Look Ahead Series. It seemed fitting to finish at the new taproom location for Abbey Brewing, which likely is tied more closely to centuries old brewing traditions than any other New Mexico brewery. General manager Chris Pacheco was kind enough to sit down with me on a late Friday afternoon and do two of my favorite things — talk about beer and drink beer.

“We did a soft opening on September 29, and then our first day of business was October 5,” Chris said. “So it was kind of a lot just trying to put everything together and make sure that everything was in order. But, it was fun.

“I came on about a month before. I gave my month notice at Chama River, and in the interim time I was kinda spending time both at Chama doing my shifts, and coming (here) trying to hire staff, order cleaning supplies, organize glassware, as well as making sure all of the permits were in hand. It wasn’t just me, though. Thomas Baxter was on a little bit before me. He’s a monk from the Monastery (of Christ in the Desert), actually. He took a year sabbatical to come work with us.”

Wait, what? Is there really a monk working at the taproom?

“A lot of first timers will come in and one of their first question’s is, ‘Are their real monks?’ and a lot of the time Tom is here and he’s like, ‘Yeah, I’m one of the monks from the monastery,’ and that kinda throws them off,” Chris said. “So, there are real monks. Even on the packaging of the beer they are all real monks. If you look at the box it will say the monk’s (actual) name. It brings the story back up front. We get a lot of questions about that. It’s kind of cool. It’s definitely very different … a different kind of model to work with. It makes it interesting and fun but that was also part of the reason why it was easy to buy into it … because of the story.”

It was only a few minutes into our discussion that I sensed Chris’ genuine respect for the tradition that is the foundation of Abbey Brewing. It runs deeper than the name and the brand, and it doesn’t just represent something, it is something. It’s not something that can be described in writing, but rather something that is felt, experienced, lived. Chris described visiting the monastery, near Abiquiu, as a part of employee training.

“It’s definitely an eye-opening thing for a lot of us,” he said. “You have a preconceived notion of what a monastery is going to be. You have some great people with great senses of humor. It’s definitely a reverent place, but they are normal people. We did a day trip. It’s really, really cool. Everyone seemed to kind of get a better sense of what the business is about. It’s not just a taproom. There was something behind it … that was bigger. It went back to a tradition of monastic brewing, and European-style monastic brewing. Not necessarily location-wise here, but with our beer and what we are doing. It definitely taps into that culture of your tradition.”

The Monks’ touch extends beyond the monastery and directly into the taproom, but in more ways than just the beer. It’s part of the expectations for the staff.

“Some of our employee handbook goes back and forth with the Benedictine traditions,” Chris said. “Hospitality is one of the most important things to them and we try to bring that into our environment. Hospitality, quality, and treating everybody fairly is one of the biggest things. We are as accommodating as we can be with everyone until it becomes an issue of safety.”

There was also an effort to incorporate the visible features of the Abiquiu area into the taproom.

“The design of the taproom really has that in mind in terms of the color scheme,” Chris said. “It’s all based on one of the photographs that’s in the back, which is the Chama River Canyon, and it was a nice thing to learn that the color scheme was built around a photo that was taken on the way to the monastery. It’s all trying to tie in to going back to the monastery where it started from.”

Chris reminded me that some of the beer uses hops from the monastery.

“They grow their own hops … and we’re working on a Tripel Reserve right now,” Chris said. “And, if we do any brew that has a reserve title that means they use our local hops. We have to go to the open market like everyone else for most of the other hops.”

There will be a special release party today (Tuesday) at the taproom for the Tripel Reserve. It will run from 6 to 10 p.m. and also feature live art, music, and food specials.

Well, that looks just heavenly. Hello, Monks' Corner, welcome to the party.

Monks’ Corner has found its niche downtown.

Beyond the long history of monastic brewing, it’s also important to point out that Abbey Brewing is a relatively long-established brewery in New Mexico.

“We have been distributing since 2005,” Chris said. “It hasn’t been at a huge scale, but it’s been out-of-state, too, so we have some sort of a reach. It was kinda interesting that they did it that way. That they did the distribution first and then this is the first taproom.”

One of the biggest challenges of new breweries/taprooms seems to be filling taps with enough beer, though Monks’ clearly had a distinct advantage in that aspect. However, opening is never an easy task.

“We had our final inspection on the day of our soft opening,” Chris said. “After that it was almost like a restaurant impossible episode where we had, for the next three hours, all hands on deck to make sure that it looked presentable for opening. We got it done for the soft opening.”

One aspect of Monks’ Corner Taproom that is truly unique is its partnership with the business right next door.

“This is one of the coolest partnerships, just having a restaurant attached within walking distance and you can bring your beer in here,” Chris said. “It’s two different companies, two different staffs, two different owners.”

That’s correct. You can walk about 15 feet from the bar at Monks’ Corner to the ordering counter at Maya, which offers great New Mexican cuisine, salads, and sandwiches. The fish tacos I had were top notch.

“One of the coolest things is that you can, if you felt like you just wanted to have lunch or dinner outside of the taproom, you could come into this side and have a meal away from the taproom ambience, and you can still bring your beer in here,” Chris said. “For me that was one of the most interesting things that I’ve seen from us so far.”

You can order your food from Maya and have it delivered to your table at Monks' Corner.

You can order your food from Maya and have it delivered to your table at Monks’ Corner.

It has been just over four months since opening and Chris still has his game face on.

“Even to this day it still feels like we’re opening,” he said. “It’s a work-in-process. I was really surprised with the neighborhood. With the new building and the neighborhood and all the breweries around here … this community really supports its local breweries. A lot of our business … the bulk of our business comes from people in this neighborhood. You never know what to expect, but this neighborhood has been really good to us so far. I didn’t know what to expect with downtown Albuquerque, honestly, but it’s nice. You see bartenders and such from some of the other breweries that come in and talk.

“One of the cool things that I have noticed is that all these taprooms in this area are extremely different, like aesthetically, (and) like beer style-wise, too. It’s like we all have something to offer the neighborhood and the residents of the neighborhood, which I think is great because it gives us, as consumers, a better choice. It gives you more of an option and it creates a real scene in downtown Albuquerque.”

Looking forward, Chris said he hopes to further embrace the neighborhood by planning some events.

“We really want to do a lot more events, and give the customer something to do along with have a beer, events that make sense for the brand as well as make sense for the neighborhood,” he said. “We want to do live music and incorporate more live music. We are flirting with the ideas of things like Geeks Who Drink or some other sort of trivia, maybe live art installations. Almost, at this point, throw things at the wall and see what sticks.

“I know that at some point we’d like to do a firkin release when it makes sense, and do some releases around some of the reserve beers that are going to be coming shortly. The first one that we will have out is the Tripel Reserve, which will be made with the local hops. So, we want to build an event around that, but it’s still kind of in the planning process.”

Even a brewery rooted in monastic tradition looks to mix things up a bit every now and again.

“There’s been talks of an American style pale ale that kind of leans towards an IPA, which is very unusual for a Belgian brewery to do, but it’s not 100 percent,” Chris said. “There might be a (sort) of a pale ale from us. We are also looking at starting working on some ciders, a sweet and a dry cider. Hopefully we can start expanding our selection. When we opened the doors I think we started with five beers and now we have seven on tap of our own. They’re working on other ones to bring in too.

“One thing I do like, also that I keep on forgetting because it’s almost like an afterthought to me, but we do have 20 taps. We typically have 10 to 15 guest taps on at a time. It’s going to be ever-changing. We have some favorites that will probably not leave the tap, but for the most part it’s an experiment and what we’re going to bring in seasonally will change.”

In addition to the food next door, Chris said he was also enthusiastic about having some smaller, snackier options available in the taproom, options that would pair well with the beer.

“We’re planning on bringing cheese and charcuterie plates also and pairing that with some of the beers that we have,” Chris said. “That’s a project that we are currently working on right now. We always want to have a couple of snack options — some chocolate options that will pair well with some of our dark beers, (or) nuts, almonds, things of that nature. We want it to be something you can eat while you are sitting down, but also want to go in with the thought that it will compliment the beer and vice versa … as well as some of the wine, too.”

Considering the progress made by Monks’ Corner so far this year, and the plans for next year, there is no reason not to be believe that the location is destined to become a staple of the community.

“All and all, I think our beer scene statewide is fantastic,” Chris said. “It’s exciting because as a state we’re still young at making beer, but we’re doing so well. We’re fortunate to be where we’re at after three months of business, but still you always kind of want to look forward and thrive in a thriving community. So, there’s opportunity for all of us and I think the good things is that there is a niche for everyone. There’s room for everybody in this environment as long as the quality is there.”

Be sure and get over to Monks’ Corner next time you are in downtown ABQ to check on the progress and drink some delicious beer. Don’t forget the tasty food options. The Brew Crew wishes Monks’ Corner and Abbey Brewing the best of luck in 2017.

Cheers!

— Deezbeers

The bills have passed! Thank you, Governor Martinez and everyone who works in this building!

The folks in the Senate have done good, but the situation is far from over.

Pardon the delay, computers/wireless were down at work for most of the morning. Here is the official statement from the New Mexico Brewers Guild on last night’s committee hearing regarding SB314:

SB 314 was finally debated yesterday evening, beginning at 8 p.m., in a hearing that resulted in the bill being tabled by a majority vote of senators on the committee. This is good news; this means that the committee members agreed that the proposed tax rate was thoroughly unreasonable and made the bill unviable as written.

Another point that came up in the hearing was the tone and tenor of rhetoric coming from some opponents of SB 314. To be clear, the Guild, and the brewers of New Mexico we represent, are committed to a policy of civil discourse in all of our interactions with those on either side of issues that impact our industry. Passion is a useful tool; passion tempered with civility and reason is even more powerful.

Looking ahead to HB 398, the House bill that mirrors SB 314, we’ll continue to work with our many supporters on both sides of the aisle in the New Mexico Legislature. A hearing on HB 398 has not yet been scheduled, but we will keep you up to date on developments as they occur.

All right, so the good news is SB314 is basically dead, and it seems reasonable to hope that the members of the House committee will vote the same way on HB398.

The Guild has a point, though, in that second graph, to please keep things civil when contacting your representatives to voice your opposition to these bills. The supporters of the bill have claimed the moral high ground, so logical discourse, not passion, is the true key to defeating them.

We will have more info as events continue in Santa Fe.

Until then, well, by golly …

Cheers!

— Stoutmeister

Spread the word!

Today is the day SB314 goes before a committee, which could vote to keep it from ever reaching the Senate floor.

The seemingly glacial pace of the state legislature is thawing, with the now-infamous Senate Bill 314 finally getting its hearing today (Monday) before the Senate Corporations and Transportation Committee. The bill is listed second on the docket, though it does not necessarily mean it will be heard in that order. There are eight bills in total scheduled to be heard today.

Based on our communication with the New Mexico Brewers Guild, this could be the end of the line for the bill that seeks to substantially raise the excise tax on beer and other forms of alcohol. Of course, it does not mean the fight is over, as House Bill 398 has also been introduced, offering up almost the exact same wording.

The sponsors of the two bills, Albuquerque-based Senator Cisco McSorley (D) and Las Cruces-based Representative Joanne Ferrary, will be hosting a press conference in Santa Fe around the same time SB314 will be learning its fate. In a surprise to no one, this presser was announced by Peter DeBenedittis, the leader of the group Alcohol Taxes Save Lives & Money. It has always been his group, which seeks to eventually ban alcohol in New Mexico, that has been behind these bills.

Here is the full text of the email that DeBenedittis sent to the media (we were not included, but another reporter was kind enough to send it to us). It lays out his reasoning, though it does not include just where he gets all of his statistics from, but basically, if you like to go out and drink beer, you are painted as his enemy.

Please join Senator Cisco McSorley (D-Bernalillo) & Rep. Joanne Farrary (D-Dona Ana) for a Press Conference on their bills to address the deaths, health problems being subsided by New Mexico’s low alcohol taxes.

The Press Conference will be held at 10:30 AM in Room 318 of the Capitol on Monday, Feb.20.  According to the Centers for Disease Control, New Mexico leads the nation in people drinking themselves to death. 1 in 6 working age New Mexicans die from excessive drinking.  SB 314 and HB 398 would raise alcohol taxes 25¢ per drink, leading to a 10% reduction in alcohol consumption. The immediate health benefits for New Mexicans will be:

52 Lives Saved the first year
More than 300 acts of violence prevented
Over 12,000 cases of alcohol abuse and dependence prevented annually
Over 7,000 fewer underage drinkers a year.

Data from Research and Polling shows 76% of New Mexicans support these bills.

Right now state taxpayers foot an $800 Million a year bill for the extra police, court cases, detention, ambulances and medical care caused by excessive drinking. These bills help correct the problem by raising $160 Million in revenue from those causing the problems. Half of New Mexicans haven’t had a drink in the last 30 days and won’t be affected by an alcohol tax increase. Responsible drinkers will pay an average of less then $10 a year more, while the 19% of New Mexicans who drink excessively will pay 3/4ths of the increased tax.

Please join Senator McSorley and Representative Farrary at 10:30 AM on Monday, February 20 in room 318 to hear their statements and answer your questions.

Blessings,
Peter D.

Peter DeBenedittis, Ph.D.
Director, Alcohol Taxes Save Lives & Money

We would love to see where he gets some of that data. The 76 percent support the bills part is bad enough. Honestly, though, half of the people in New Mexico have not had an alcoholic in the last 30 days? Is that just adults or is he including children in that?

Also, for those who have criticized our coverage of this issue by arguing that breweries and other entities must pay their share to help fund our schools, take note that nowhere above does it say these new taxes will go to education. Instead, they are aimed at covering one-fifth of the total cost of excessive drinking in New Mexico, or so DeBenedittis wrote.

Due to our day jobs and such, it is unlikely that any of the Crew will be in attendance. If anyone out there is able to go to the press conference, please, record the session and send us the audio. We will give you a Crew supporter T-shirt for free or buy you a couple pints. Other media entities may be present to take notes, and hopefully someone from the Guild will be there to represent the breweries, but the more sources we have, the better.

We will monitor how these events turn out today and report back to all of you as soon as we have the confirmed information.

Stay vigilant, craft beer lovers.

— Stoutmeister

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Stout lovers, head to Los Alamos this weekend!

It’s a rare thing when I, your Los Alamos-based correspondent, get to write about a local festival! Some of you may have heard about the Brew Crew’s own annual Stout Challenge (which I have yet to attend, sadly), and as fine as that event was, this one may be even finer. The Bathtub Row Brewing Co-Op is hosting its Second Annual Stout Invitational this Saturday, with 15 New Mexico breweries bringing their finest stouts:

  • Bathtub Row Brewing Co-op
  • Blue Corn Brewery: Gold Medal Oatmeal Stout
  • Bosque Brewing
  • Boxing Bear Brewing: Chocolate Milk Stout
  • Chama River Brewing
  • Kaktus Brewing: Slow Loris Imperial Stout
  • Kellys Brew Pub
  • La Cumbre Brewing: Molinillo Stout on nitro
  • Red Door Brewing
  • Rowley Farmhouse Ales
  • Santa Fe Brewing
  • Sidetrack Brewing: Stoker Stout
  • Starr Brothers Brewing: Foggy Monocle (oatmeal stout)
  • Taos Mesa Brewing
  • Tractor Brewing Company: Cowgirl Coffee Stout

Note that Starr Brothers’ entry was the winner of the Brew Crew Stout Challenge. Let’s see if they can make it two for two. We will keep updating this list as more stouts are announced.

For $25, you get a commemorative glass, a sample of all 15 beers, and a full pint of your favorite. The day will be broken into three separate sessions, each lasting an hour and a half. They’ll start at noon, 2 p.m., and 4 p.m. Tickets for a session can be purchased at the ‘Tub, or you can purchase them online at nmbeer.org. The 4 p.m. session is already sold out, so act fast.

As soon as we have the identities of the competing stouts, we will update this post.

Cheers!

— Reid

SB2382

Yup, they’re at it again in Santa Fe, with members of the House of Representatives introducing a bill to raise the excise tax.

It appears that the old cliche, monkey see, monkey do, is alive and well at the New Mexico State Legislature. House Bill 398 has been introduced as the mirror version of Senate Bill 314, with both seeking to make serious increases to the excise tax on multiple forms of liquor, including craft beer.

This bill has been sponsored by representatives Joanne Ferrary, Miguel Garcia, and Rudy Martinez, a trio of Democrats. Ferrary is from Las Cruces, Garcia is from Albuquerque, and Martinez is from Bayard, a small town near Silver City. It will head to the House Business & Industry Committee, though no date for a hearing has been scheduled.

Just like SB314, it will raise the excise tax from 41 cents per gallon to $3.08 for all beer produced above 15,000 barrels per year. That would likely cap any future growth by rapidly expanding breweries such as La Cumbre and Bosque. It might also force Santa Fe and Marble, both of which are already producing more than 15,000 barrels, to rethink their strategy going forward. The only difference between the two bills that we can see (note, we are not lawyers, so there could be subtle bits lost in the legalese of the seemingly identical paragraphs) is that there is no mention of cider in HB398. Hooray for that, at least, though these bills change so often they might add that again later.

The New Mexico Brewers Guild has been working hard to stop SB314 from even getting past the committee stage, but now it will have to double its efforts to stop HB398. As we have with SB314, we will keep an eye out for news about this new bill and share it with all of you. If anyone out there hears about anything, even a town hall involving the bill sponsors, please email us at nmdarksidebrewcrew@gmail.com as soon as possible.

In the meantime, keep supporting our craft breweries the best way you can, by attending their events and drinking their beer.

Stay vigilant, New Mexico.

— Stoutmeister

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

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

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

For those who have already forgotten, the first couple months of 2016 featured five breweries open their doors in Albuquerque alone. Throw in some old breweries that also opened in the January-February time frame, and this ends up a rather busy stretch for anniversary parties. Bow & Arrow gets its turn this weekend, with a One Year Anniversary Party on Saturday from noon to midnight. Local bands Groovaleptic and Silver String Band will perform from 6 to 7 and 8 to 11, respectively, plus there will be food trucks out front. The biggest highlight will be the debuts of two new beers, a wine barrel-aged saison and a new Decadent Bock. These will be some of the last beers from founding brewer Luke Steadman, who will soon be departing for a new adventure. We will have more on the coming change in a future story. For now, go celebrate Luke’s accomplishments to date this Saturday.

Also, remember this week is the debut of the SCH Scotch Lager from Turtle Mountain, with proceeds going to TMBC brewer Mick Hahn’s brother in his fight against cancer. See the last edition of Week Ahead for more details, and you can add The 377 Brewery to the list of other breweries who will also carry this beer.

On the new beer front this week, there are a few new options to check out. Bosque has the CO2 version of their Caldera English Brown Ale (it debuted on nitro a couple weeks back). Simcoe SMASH and Red Knuckle Irish Red are back at Boxing Bear. Dialogue will introduce Panza, a New Mexico Vienna lager, this Friday. Flix Brewhouse has Stuntman Light Lager and the timely 50 Shades of Schwarzbier, which sounds a heck of a lot better than the movie. Marble is feeling frisky with Passionate Gose, plus Nitroatmeal (Stout) is back, while Imperial Red returns today (Wednesday) on tap and in bombers at all three locations. Ponderosa unleashes some science with Fractal Lager, plus Imperial Brown is on tap and Oatmeal Stout should be available again soon. Phat Tirey, a Belgian Framboise, will roll into Quarter Celtic. The Salted Caramel Belgian Strong is moving out of the barrels and onto the taps at Rio Bravo. The 377 is off to the races with Red Horse NM Lager. Turtle Mountain also goes big with Oaked Depravity Barleywine.

Up in Santa Fe, Rowley Farmhouse Ales unveils Saison du Sarlacc, Babyhands, and a new batch of Sin Barreras imperial stout with hazelnut and cocoa nibs. Second Street has a fresh batch of ESB.

Continue reading for all the news that is fit to blog for the week of February 13.

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

Albuquerque metro area breweries

Albuquerque Brewing Co. — (505) 797-1842

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

Beers/News: ABC is closed indefinitely. We will have further updates when they are available.

Ale Republic — (505) 281-2828

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

Beers: Best Coast IPA, Saison IPA, Blonde Ale. Hooray, we have the current beer lineup for our friends in Cedar Crest! Next up is the Strong Dark and Handsome, a Belgian dark strong.

Alien Brew Pub — (505) 884-1116

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

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

Back Alley Draft House — (505) 766-8590

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

Beers: Contact the brewery for an updated list.

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

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

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

Beers: Contact the brewery for an updated list.

The Blue Grasshopper — (505) 896-8579

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

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

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

News: The Blue Grasshopper taproom on Coors, just north of Montano, is now open! We will have more soon.

Boese Brothers Brewery — (505) 382-7060

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

Beers: Patriot Porter, La Onza White Ale, Dr. Strangehop XPA, Duke City Lager, Double Dead Ale, Santa’s Little Helper, Comrade Boese. Double Dead Ale and Dr. Strangehop are also available in bombers. Comrade Boese is an oak-aged Russian imperial stout, in case the name wasn’t enough to help you guess its identity.

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

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

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

Beers: Vienna Amber, The Gaffer (Barleywine), Jet Black Winter (Imperial Stout), Tone It Down Pale Ale, Caldera English Brown. Recent additions include the massive barleywine, The Gaffer (11.5% ABV), and Jet Black Winter (9.5% ABV), a roasty toasty imperial stout. There is also a rotating nitro tap, which sometimes features house beers or specialty pints. Contact your nearest location to find out what’s available.

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

Beers: Flint & Grit (British Mild), Sun Dagger (Saison), Crossed Arrows (Scotch Ale), Hoka Hey (IPA), Jemez Field Notes Lager, Storm & Hearth Vanilla Bean Stout, Bucking Brown-co, Autumn Archer (Marzen), Wayward Arrow Hefeweizen, Radical Aim IPA. The most recent additions are the Hefe and Radical Aim IPA. Storm & Hearth Vanilla Bean Stout is back and even better than the first time. This Saturday will mark the debut of Decadent Bock and a wine barrel-aged saison for the anniversary party (see our intro above).

Live Music: Saturday—Groovaleptic, 6-7 p.m., Silver String Band, 8-11 p.m.

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

Boxing Bear Brewing Company — (505) 897-2327

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

Beers: Vantablack Russian Imperial Stout, Bear Knuckle IPA, Munich Ale, Iron Lung Smoked Porter (on nitro), Featherweight Session IPA, Chocolate Milk Stout, Red Knuckle Irish Red, Simcoe SMASH. A recent addition is the monstrous Vantablack (10.2% ABV, 80 IBU), which is back for a second epic run. Bombers of The Red Glove (7.2% ABV, 105 IBU), a gold medal winner at GABF, are still on sale at the brewery and other fine establishments like Jubilation. Chocolate Milk Stout is also for sale in bombers.

Events: Saturday—Sucker Punch DIPA bottle release with Tres Pendejos, 11 a.m.

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

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

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

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

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

Live Music (main location): TBA

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

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

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

Beers: Canteen Lager, Irish Red, Exodus IPA, Oud Bruin, Hop Baller IPA, Leche Suave Milk Stout. The new Canteen Lager is a German pilsner. The Hop Baller is back, now in the popular cloudy New England style, while Leche Suave is a delicious addition to the darker side of the lineup. They also have a Cherry Dark ‘n Lusty Stout on nitro.

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

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

(Open daily 8 a.m.–10 p.m.)

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

Chama River Brewing Company — (505) 342-1800

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

Beers: Hopmonic Convergence IPA, Alpha Centaur (Wheat Beer), Natalia Polonch’ (Baltic Porter), Lloyd’s Extra Gloves (Sour Winter Warmer). The Natalia (9.5% ABV, 33 IBU) was oak aged, which means it might be the finest Baltic ever made. Get it quickly before it’s gone, which means before we drink it up.

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

Dialogue Brewing — (505) 585-1501

(Open daily noon-midnight)

Beers: Belgian Citrus IPA, Berliner Weisse, Sour Raspberry, Centennial IPA, Golden Ale, Dark Helmet (Swartzbier), Dubbel, American Dark Sour, Scarlet Gose, Helles Good, When in Doubt (Session Stout), Lloyd’s Extra Gloves. OK, the last beer, Lloyd’s Extra Gloves, is a reference to the original Dumb and Dumber, but fear not, it is not a joke. It is a sour winter warmer brewed in collaboration with Chama River. Due up Friday, Panza, a New Mexican Vienna Lager.

Events: Friday—WhichCraft App Launch with Dos Gatos, 6 p.m.

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

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

Drafty Kilt Brewing — (505) 881-0234

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

Beers: Groundskeeper Willie Cream Ale, Wee Beastie Scottish Ale, McWabbit Pale Ale, Campbell Toe IPA. Welcome to the listings, Drafty Kilt! Brewer/owner Mike Campbell has three of his own creations on tap at 4814 Hardware Dr. NE, including the new Campbell Toe (no snickering). The Groundskeeper Willie is back on tap after a short absence, and a stout is on the way soon.

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: Radegast American Pale Ale, Word is Blond Belgian, January Embers English Barleywine, 50 Shades of Schwarzbier, Stuntman Lager. We are only going to list the rotating seasonals now at Flix, since by now you should know the regular lineup (if not, get over there). The most recent additions are the 50 Shades and Stuntman Lager, a Munich Helles.

Kaktus Brewing — (505) 379-5072

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

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

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

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

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

La Cumbre Brewing — (505) 872-0225

(Open every day at noon)

Beers: Angry Belgian, Pecos Porter, Molinillo Stout, Centennial SMASH, Munchner Dunkel. The Molinillo hit it big last week for its tap and bomber release. There may not be any bottles left, but if you find one, grab it. Just remember to pay for it, too.

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

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

Lizard Tail Brewing — (505) 717-1301

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

Beers: Contact the brewery for an updated list.

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

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

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

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

Beers: Dang Pale Ale, White Out, Double IPA, Howlin Down Brown, Saison From the Wood, Caffe Canela Roja, Dark Strong, All Barke Nein Bitter, Imperial Red, Fit Bird IPA (Downtown and Heights), Barkin’ Clark Dark (Downtown and Heights), Nitro Lush (Heights and Westside), Eastside Special Bitter (Heights and Westside), Passionate Gose (Westside only), Nitroatmeal (Westside only). The most recent additions include Passionate Gose, Nitroatmeal, All Barke Nein Bitter, Saison From the Wood, and Caffe Canela Roja, a delicious coffee red ale. Today (Wednesday) marks the return of Imperial Red on tap and in bombers at all three locations.

Live Music (Downtown): Thursday—Jelly Bread, 7-10 p.m.

Live Music (Heights): Friday—Paul Hunton, 7-10 p.m.; Saturday—Todd Tijerina, 7-10 p.m.

Live Music (Westside): Saturday—Jody V & Groove Time, 8-11 p.m.

Other Events (Heights): Sunday—Marble Mouth Off: Pop Music Edition, 4 p.m.; Monday—Pints & Pottery, 6-9 p.m. (make reservations with Kiln It)

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

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

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

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

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

Weekly Events (Silver Taproom): Saturday—a live DJ will perform; 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), Pale Ale, Stout, Cockness Monster (Scotch Ale), Palmergranite Wit, Cafe Pale Ale. Palmer shares a building with Left Turn Distilling on Girard south of Candelaria. We got the full story on their origin and what’s to come in 2017.

Pi Brewing — (505) 890-9463

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

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

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

Ponderosa Brewing Co. — (505) 639-5941

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

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

News: Up next on the beer menu is an Oatmeal Stout, which should be on tap later this week.

Live Music: Friday—Brother Coyote, 6 p.m.; Saturday—Spanky Lee, 6 p.m.

Quarter Celtic Brewpub — (505) 503-1387

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

Beers: All the WITty Names are Taken, “Oi!” Kellerbier, Bruce Dark IPA, Count Stoutula, #GFF, Phat Tiery. The #GFF, an imperial grapefruit IPA, is back for another run. Phat Tirey, a new Belgian Framboise, debuts today (Wednesday).

Weekly Events: Saturday—Premier League Viewing Party, 7 a.m.

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

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

Beers: Ottobrau Pilsner, Strong Scotch Ale, Calypso SMaSH Pale Ale, Nieuwe Bruin (downtown taproom only). The Calypso is the most recent addition to the lineup. The Strong Scotch, which offers up a lovely blend of malty sweetness and smoky peat, is nearing the end of its run, so Red Door is having a special with $2.50 pints of it at both locations this Thursday.

News: The Vanilla Cream Ale has been so popular it has been added to the year-round lineup.

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

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

Weekly Events (Taproom): Tuesday—Geeks Who Drink, 7-9 p.m.

Rio Bravo Brewing Company — (505) 900-3909

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

Beers: Rio Bravo Amber, Weizen, Randy’s Shandy, Dirty Rotten Bastard IPA, Snakebite IPA, Black Angus Stout, Randy’s Red Ale, Duke City Pilsner, Old Town Porter (regular and barrel aged), Barley Wine (regular and barrel aged), Raspberry Sour, Cereza Loco (Cherry Sour), NM Pinon Coffee Porter, Oatmeal Stout, Salted Caramel Belgian Strong Golden, Marzen, Level 3 IPA, Grab ‘Em By the Putin. The Level 3 (7.5% ABV, 120 IBU) should satisfy any hophead. The Putin is, in case you could not guess, a Russian imperial stout, checking in at a whopping 13 percent!

Live Music: Today (Wednesdady)—Julian Wild, 6 p.m.; Thursday—Eryn Bent, 7 p.m.; Friday—Richard Mittlestet, 8 p.m.; Saturday—Rebecca Arscott, 8 p.m.

Other Events: Friday—Valentine’s Beer & Food Dinner, 7 p.m.

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

Sandia Chile Grill — (505) 798-1970

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

Beers: Call the brewery for an updated list.

Sidetrack Brewing — (505) 288-6468

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

Beers: Switchgear IPA, Crossbuck Pale Ale, Stoker Stout, 2926 Steam Lager, The Red Line, Pub Ale. The last three beers debuted for the recent anniversary party. The Stoker Stout, in particular, was delicious.

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

Weekly Events: Tuesday—Taco Tuesday, all day

Starr Brothers Brewing — (505) 492-2752

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

Beers: Starrstruck IPA, L.A. Woman (Blonde), Foggy Monocle (Oatmeal Stout), Lampshade Porter, Don’t Fear the RIPA, Roisin Dubh (Irish Dry Stout). The most recent additions are the RIPA, a red IPA, and Roisin Dubh. Oh, and in case you missed it Monday, the Foggy Monocle claimed the trophy at the Brew Crew’s Stout Challenge VI!

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

The 377 Brewery — (505) 934-0795

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

Beers: English Best Bitter, Session IPA, Black IPA, Robust Porter, Kolsch, Hefe, Imperial Cream, IPA, Fully Booty Oatmeal Stout, Funky Punky Swartzbier, Red Horse NM Lager. Holy moley, they now have multiple house beers on tap, which we recently reviewed. The most recent additions are the Red Horse (4.5% ABV, 14 IBU), IPA (7.2% ABV, 98 IBU), Oatmeal Stout (7.5% ABV, 62 IBU), and Funky Punky (5.5% ABV).

Live Music: Thursday—Outside the Wire, 9 p.m.

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

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

Beers: Vulgar Display of Porter, Chocolate Milk Stout, Ghost Ranch IPA, Turkey Drool, Javi Light Lager, Farmer’s Freckles Scottish Export, Berliner Weisse, Berry Cider, Goathead Hador Doppelbock, Partridge in a Pine Tree IPA, Cranberry Ginger Cider, Barrel-aged Luna De Los Muertos, Chiapas Mexican Amber (Nob Hill only), Apricot Wheat (Nob Hill only), Cowgirl Coffee Stout (Nob Hill only), Cowgirl Coffee Stout on nitro (Wells Park only). That there Vulgar Display of Porter (8.8% ABV) is a Baltic made in collaboration with a certain group of beer writers. We hope you all enjoy it. The most recent additions are the Chocolate Milk Stout and the Ghost Ranch IPA.

Live Music (Wells Park): Thursday—Jacob Chavez, 8 p.m.; Saturday—The Kipsies, 8 p.m.

Live Music (Nob Hill): Saturday—Sloan Armitage, 5 p.m.

Other Events (Wells Park): Today (Wednesday)—Global Pub Quiz Vol. 2, 6:30 p.m.; Friday—Art Fight 28: Powerful Pluma, 8 p.m.

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

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

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

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

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

Turtle Mountain Brewing Company — (505) 994-9497

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

Beers: SCH Scotch Lager, McSmack, Encierro Red Ale, Depravity (Barleywine), Oaked Depravity, Can’t Catch Me Copper Lager. Depravity (10% ABV) is a beast of a barleywine, and an oaked version is now on tap. See our intro for more info on SCH, the Scottish lager brewed for a good cause that will debut Tuesday.

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

Cask: Tuesday—Depravity

Santa Fe breweries

Blue Corn Brewery — (505) 438-1800

(Open daily 11 a.m.–10 p.m.)

Beers: Captain Omar’s Boat Beer (Dortmunder Export), High Altitude Pale Ale, Hoppy Red Lager, Dry-hoppped Imperial Stout. We eagerly await the Imperial Stout making a trek down to the Draft Station in Albuquerque. That and the Hoppy Red Lager are the most recent additions.

Chili Line Brewing — (505) 500-7903

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

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

Live Music: Every night at 7 p.m.

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

Duel Brewing Company — (505) 474-5301

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

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

Events (ABQ taproom): Thursday—Drink & Draw with Indigo Ignited, 7 p.m.

Live Music (ABQ taproom): Saturday—UBR 4, 5 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: Stout-ish (Session Oatmeal), Fields of Rye, Greyscale, Josephus. Santa Fe’s newest brewery has a solid mix of guest taps, plus their latest offerings, Fields of Rye, Greyscale, and Josephus, all of which were part of a recent tap takeover at Violet Crown Cinemas.

Santa Fe Brewing Company — (505) 424-3333

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

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

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

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

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

Beers: Kolsch, IPA, Cream Stout, Rod’s Best Bitter, Zig Zag Pale Ale, Brown Ale, Cereza Negra, Red and Yellow Armadillo, Imperial IPA, ESB. The Cereza Negra is on nitro at the original location, and boy, is it delicious! Make sure to try two of Second Street’s National IPA Challenge entrants, the Armadillo and Imperial IPA.

Live Music (Original location): Friday—Duo Rasminkso, 6-9 p.m.; Saturday—Alpha Cats, 6-9 p.m.

Live Music (Railyard): Friday—Busy McCarroll Band, 6-9 p.m.; Saturday—Welsh & Watts, 6-9 p.m.

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

Other breweries you need to visit

Bathtub Row Brewing — (505) 500-8381

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

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

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

Sierra Blanca Brewing — (505) 832-2337

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

Beers: Barrel-aged Whiskey Stout, Cherry Sour, Interstella Vanilla. The Whiskey Stout is back for a short time. The Cherry Sour is back for another run. Look for Cherry Wheat in bottles in the coming weeks.

Twisted Chile Brewing — (575) 835-2949

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

Beers: Zia Pilsner, 790 IPA, Hose Co. 1 Red Lager, Venom IPA, KC’s Irish Stout, Raspberry Wheat, Pilabo Pale Ale, Schwarzbar Black Lager, Quebradas Sunrise Amber, Lobo Blanco White IPA. They have added Raspberry Wheat “just in time for Valentine’s Day.” I still prefer stouts on V-Day because of my black, black heart. But, who am I to judge?

Live Music: Friday—Lorin Walker Madsen, 7-9 p.m.

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

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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