Archive for July, 2017

All right, we gotta admit, a horizontal mash tun is odd, but the paint job is perfect.

The target is in sight at long last for Bombs Away Beer Company, which aims to join our craft beer community this year. It will be the first brewery in the Southeast Heights, located at 9801 Acoma, right near the intersection of Central and Moon. I had the chance to sit down with brewer David Kimbell and owners John and Hilary Degnaro last week to go over everything about their forthcoming brewery.

“I was in Afghanistan as an explosive ordinance disposal technician, that was my previous job in the Air Force,” John said. “I wanted to move on from that, try something else, so I spent the next couple years deciding what the next thing would be. I narrowed it down to (owning) a brewery and then I spent pretty much about five years to the day putting this together as far as getting the money together, what kind of brewery do I want to have, what equipment to take, so on and so forth.”

To make that final step, John needed a brewer. Enter David, who has brewed and worked previously at La Cumbre and Santa Fe after getting his start in a part-time role at Kellys.

“I had a business in college I started and ran for about four years,” David said. “Got out of that, didn’t know what I was going to do. I’ve always been into craft beer. I’m from Farmington originally so in high school, Three Rivers, all my buddies worked there. I took about a five-week road trip all over the West Coast, Portland, San Francisco, everywhere. I slept in the back of my truck the whole time. I checked out breweries and right before I left to do that I had already lined up a job at Kellys working part-time. As soon as I started I knew I wanted to open up a brewery, and now I’ve been lucky enough to meet these guys.”

There is plenty of stainless steel in the back of Bombs Away.

David spent just shy of two years at La Cumbre, where he credits the likes of owner/master brewer Jeff Erway, director of brewing operations Daniel Jaramillo, and head brewer Alan Skinner with imparting so much of the knowledge he needed to run his own brewhouse.

“(Jeff) was amazing,” David said. “Man, I learned everything from there. I worked at a couple other breweries, but at La Cumbre, the passion level there is out of the roof and obviously the talent is out of the roof. Learning from Daniel and Alan, I wouldn’t be doing this if it weren’t for them.”

David also later added that Santa Fe Brewing brewmaster Bert Boyce has been a great mentor during the process of opening Bombs Away.

While Bombs Away is joining an increasingly crowded craft scene in town, John said the relatively isolated location should keep them from being swallowed up.

“Well, first off, I don’t think the scene is (too) crowded,” John said. “There are more breweries here than there used to be, but that doesn’t make it crowded. Secondly, we’re in a part of town there’s really not a whole lot going on. There’s a whole lot that’s starting to come in here, but we’re the only brewery over here.”

Because of that, Bombs Away will not be overly thematic, even with its obvious military ties and location close to Kirtland Air Force Base.

We’re digging the light fixtures made out of old explosive rounds.

“I’d like a nice touch of that but I’m not going to say that’s what we’re setting out to do,” John said. “Yeah, absolutely, we want to hire vets, not just because of my background or our location, I just think they’re good people to employ. That’s something we’re keeping on the forefront, but I’m not saying you’re going to walk in here and see an all-vet staff. We’re not going to go with a military theme in the place. There’s a touch of it here and there.”

As the pictures show, the interior is fairly spacious and welcoming. There is an exterior area earmarked for a future patio, but it will not be part of the brewery out of the gate. The interior will have more than enough room for folks to enjoy their beer. John said he does not plan on having too many televisions or live music.

“I think a place like this to me is about people meeting and hanging out, having conversations, enjoying your beer,” he said. “I think really as long as the atmosphere is welcoming and comfortable, that’s all we really to do on our side is have a comfortable place where people can have a conversation. Provide the great beer and the rest kind of takes care of itself.”

There will not be a kitchen, but David said he already has connections to food trucks from his time at La Cumbre, so expect one to be parked outside most nights.

The bar area is just about ready to go. It will feature 15 taps.

The tap system had just been installed by the time I visited. There will be 15 total taps, giving David plenty of room for creative seasonals in addition to the year-round beers. Style-wise, David said he will not stick strictly to the guidelines for his beers, but he will not being going overboard, either.

“It’s (going to be) the beer we like to drink,” John added. “Drinkability, that’s high on our list.”

The sizable brewing room in the back has quite the unique setup. Rather than buy a whole brewhouse, Bombs Away has assembled its own equipment.

“I think something interesting that we’ve put together, it’s not a traditional brewhouse,” Hilary said. “Early on, we had all the stainless steel sitting in our backyard from different industries all around the country. The majority of everything here has been used somewhere else.”

The brewhouse is made up of a horizontal mash tun (see the top photo) and a 10-barrel kettle. There are 15-barrel fermenters in place, giving David the flexibility to go big with his beers or make smaller batches.

Another look at the non-traditional brewhouse.

There are also offices and an a side room that could be used for private gatherings. The building is big enough for potential expansion if necessary in the future. For now, though, it is just about getting those doors open.

“I don’t think we really want to give a timetable at this point,” Hilary said. “We’ve been wanting to open for a year. At this point, we just want to hold ourselves to it.”

“The City of Albuquerque hit us with (a delay),” John added. “We had almost five months where we sat on our hands thanks to our wonderful planning department. It’s to the point where we really don’t want to put a time on it, every time we have it’s always been a mess. We’ll be open when we’re open.”

Still, based on their progress to date and the fact their small brewer license with the State of New Mexico has been approved, the Crew will project an autumn opening for Bombs Away.

“One thing I’d like to add is I have a desire, there’s not much going on in New Mexico, but the beer scene is killing it and I have the desire to make this the best beer scene in America,” David said. “I think we’re getting there, the beer quality is amazing here for the most part, but I want to make sure we’re up there when we open.”

That is exactly the kind of confidence and enthusiasm we want to see from a new brewery.

Take note, Bombs Away is already looking to start the hiring process for servers and beertenders. You can email your resume to bombsawaybeer@gmail.com.

All of us in the Crew look forward to heading back over to Bombs Away right before it opens to try the beer and see the finished product ready to go.

Cheers!

— Stoutmeister

The Boxing Bear team, triumphant again!

In another close vote, Boxing Bear claimed its second straight NM IPA Challenge championship on Saturday afternoon at Steel Bender Brewyard.

Justin Hamilton and his staff claimed 104 votes, with Bosque running a very close second at 101. Quarter Celtic (82), Canteen (76), Starr Brothers (59), Marble (49), Tractor (43) and Bow & Arrow (40) were closed behind.

“It means a whole lot for us, honestly,” Justin said. “With each competition with put forth we support the (New Mexico Brewers) Guild. But the fact that it’s blind and that people are really judging as to what they like the best means a lot. It means a whole lot. We honestly had some of the best beers in the world as far as New Mexico goes.”

Yes, Justin, you get to keep it another year!

Bear Knuckle became just the latest repeat champion. Exodus won three years in a row for Canteen from 2010-12 (a different IPA had started it off in 2009), followed by repeat wins for Scale Tipper from Bosque in 2014 and 2015.

“It’s obviously a super competition,” Justin said. “We have the National IPA Challenge winners from the last four years (here). It means so much. It’s really cool to be a part of it. Obviously the last two years the competition has been the closest it’s ever been. We have so many amazing breweries coming up, Starr Brothers, Quarter Celtic. They obviously put up some amazing entries.”

For the record, La Cumbre won the Brewing News IPA Challenge in 2014 and 2017, sandwiched around Bosque winning in 2015 and 2016.

“Bear Knuckle is one of those things where we try to keep improving it,” Justin said. “Hop varieties change a little bit. The recipe is pretty solid. We’ve got a good base for it, it’s doing well for us.”

Another super-close vote this year.

Ultimately, Steel Bender was able to run a smooth ship Saturday afternoon. The weather cooperated (hooray!) and overall it was a well-run event. So far, at least, the complaints have not piled up about the final round, as they did with the preliminary rounds.

For Boxing Bear, the staff never lost sight of the ultimate goal of the NMIPAC.

“The main thing is it’s a big supporter for the Guild, for the community,” Justin said. “IPA is the most popular style in the country right now. It’s cool to see on a national level New Mexico doing well. Locally, it’s good to support the Guild with some awesome IPAs.”

Justin said he does not expect the reign to last much longer for Boxing Bear.

“There were a lot of beers that were out there that I could recognize,” he said. “That’s amazing, that you have things that are just really good beers in this city. It seems to be about another year, maybe two … people get the idea of what you’re doing as far as local IPAs go. Then three or four years, everything flip flops. They’re not catching up yet, but they will.”

Congrats to Boxing Bear on its back-to-back victories! We look forward to the next NM IPA Challenge next year.

Cheers!

— Stoutmeister

The beers at Helton Brewing were on point once again!

Editor’s note: AmyO submitted this one a while ago, we’ve just had so many other stories with a time element leapfrog it in the queue. We decided it was time, especially as we get toward autumn, when it is no longer as hot as Hades in Scottsdale. — Stoutmeister

Faced with a serendipitous four-day holiday weekend (my employer unexpectedly decided to give us Monday before July 4 off!), my honey and I got in the car and drove to Scottsdale. Yes, we are pretty much nuts. We were complaining about the heat here and then went somewhere 10 degrees hotter. However, the hotel rates at the nice resorts there can’t be beat in the height of summer. A large suite with great air conditioning at a property with two pools, free breakfast buffet, and custom-made eggs or omelets, and a nightly reception with free drinks and snacks didn’t actually sound bad at all. And it wasn’t; it was great. In fact, on a couple of nights, the free beer on tap was an Uncle Bear IPA. It was great and we had two lovely hours to drink it at no cost.

We limited the time we were outdoors at all, even getting in and out of the car, so it wasn’t a very brewery-heavy trip. We did visit a couple of our favorites. We also went to a new taproom from a previously-visited brewery, one new brewery, and one that is fairly new and new to us. I wanted to share a little bit of information on them as well as a few pictures.

The new “play room” at Helton Brewing will be great in less scorching times.

On our last visit, I discovered Helton Brewing Company on Indian School Road and proclaimed it my favorite Phoenix-area brewery. It’s still doing very well, and the place was pretty busy for a Sunday midday when we stopped by for a pint. To our surprise, they added what can be described as a “play room” on the east side of the building. It’s covered, but open-air, so there was no way I was spending any time out there in July. Some folks did venture out there for a while. Oh, those crazy Phoenicians!

No trip to Scottsdale is complete for us without a visit to McFate. (I still have a hard time adding the “Mc” to Fate, because it will always be Fate to me.) As always, we had good beer and good times here. On Mondays, the pizzas are all half-price, too, and their pizza is really good.

The only tough part about visiting McFate Brewing is remembering the Mc on the front end.

Phoenix Ale Brewery recently opened Central Kitchen on North Seventh Street which was good news for us because the actual brewery location was really way too hot to enjoy the last time we visited. The Central Kitchen taproom is a very comfy spot and they have some great daily beer and food combination specials.

As for new places, we stopped by The Shop Beer Company on West First Street in Tempe. It’s an adorable place with a great patio, just maybe not in July, as it was getting full sun while we were there, and thus it was empty. Their beers tended to be on the hoppier side compared to many in this metro area, which was a welcome surprise. The staff was wonderful and knowledgeable. Groupon did offer a fun deal here, but we did not purchase it because we just wanted a couple of pints, and it was a package with flights, pints, and takeaway beer.

The sheer variety at Mother Bunch was impressive.

Also new to us, and fairly new on the whole, was Mother Bunch Brewing. They are in an old brick building, also on North Seventh Street in Phoenix. This brewery had the most styles on tap. The place is pretty funky and some of the beers reflected that. We had one that was pink because it was made from beets and rutabaga. That sounded awful to me because I hate beets, but it was so weird I had to try it, and it wasn’t nearly as bad as I imagined. I then chose a sampler and all of the more standard beers were pretty good, in particular their milk stout.

I also have to add some information about something really fun that does not directly have to do with beer. But, there is a tie-in, and the news was just literally and figuratively too cool not to share. We had previously been to the Scottsdale Road location of Sip Coffee and Beer because they have some good beers on tap. I found out that they opened a new location not far from Helton on Indian School. (By the way, among a great lineup of beers, they currently have a Marble beer on tap.) And, I had read a special secret about it. It is called Sip Coffee and Beer Garage because it took over an old oil change business. So, it has the garage bay doors and everything. But, what makes it amazing is they re-purposed the underground portion — you know, where the mechanics stand under the cars to work on them.

Secret underground tiki bar? Heck yeah!

Underground spots are great places to beat the heat. It’s only open in the late afternoon and at night. We got there 15 minutes before they opened and waited. I was like a kid on Christmas, all antsy and ready to tear into it. The small underground area has been redecorated with a ship theme and turned into a full on tiki bar. It is completely incredible. I didn’t even really care that the drinks are super expensive — and they are, but they are very well made. There were even portholes on the walls that showed pictures of other ships in them as if we were docked in a harbor somewhere. Then, when we got up to leave, we looked out again and the pictures had changed to “open water.” It’s a must-do for any tiki bar fanatic.

By now, if you made it this far into this story, you must be wondering about the title. I wanted to highlight something I found unusual compared to experiences we have had on our previous trips to the area. It seems to be the beginning of an awakening of sorts. Coming from Albuquerque and visiting places like Portland and San Diego as often as we do, Phoenix never has felt like it was “into beer” as much, especially when you consider number of breweries per capita and general conversations we have had or overheard in bars. This time felt different. Not only are there some more new and interesting breweries opening, but there was also something else.

The Shop is one of many great new beer stops in the Phoenix metro area.

Driving into town, as usual we stopped by our favorite café in Payson for a snack. A nice guy who works there who has waited on us before started up a conversation that along the way landed on beer. We said we were driving in from Albuquerque and he practically begged us to let him know the next time we will be coming through and he will pay us to bring him some good ABQ beer. Most specifically, he wanted La Cumbre.

Then, when we were leaving Helton, we saw someone outside in the parking lot that we thought might be the owner/brewer. So, I asked and he said he was. I told him how much I enjoy his beer and his facility. He was very humble and grateful to hear it. He asked where we were from. When we told him, he said we should bring growlers from Albuquerque next time, and he would do a two-for-one growler exchange with his beer. Oh, you bet! We told him we would likely be back either in the fall or in December. Now, I am looking forward to it more than ever.

Cheers!

— AmyO

Full disclosure: This is a taster of Hazillionaire, their New England-style IPA.

Fans of the distinctive, funky flavor characterized by brett beers will not have to venture far from home or wait for seasonal releases to get their fill. And, it seems that this often-experimental style may have found a perfect home base at Bow & Arrow Brewing. Cosmic Arrow, a saison and the first in their series of brett beers, debuts today (Friday) at a special tapping that begins at 4 p.m. The brewery is located off 6th Street and McKnight Avenue, just in case you still have not made it over there.

Head brewer Ted O’Hanlan set a beautiful tulip glass of Cosmic Arrow before me for tasting. The color brought muddled lemons to mind, and the beer presented itself as a classic saison on the nose. At first sip, it released fruity notes and an extremely mild tartness. The Cosmic Arrow (7.1% ABV; 27 IBU) is a very dry, very sessionable saison with only minor hints of bitterness or sweetness and light effervescence. Aged in red zinfandel barrels for three months, the beer retained traces of oak that didn’t overpower the smoothness.

The second beer that will be released today is the excellent Hoodoo Monster Imperial American Red (9.3% ABV; 50 IBU). Named for the rock spires that decorate the southwest (and including “monster” because of the ABV), this beer honestly surprised me with its sophistication. I expected something much sharper, likely due to the imperial in the name, and its deep red-brown color didn’t lead me to believe otherwise. However, I found a classic American hop profile layered over a rich caramel flavor. For such a big beer, the Hoodoo Monster is incredibly smooth and (dangerously) drinkable.

How they got here

The beer hall is often packed with customers. (Photo courtesy Shyla Sheppard)

When I sat down with Bow & Arrow owner Shyla Sheppard at the beginning of the year, she mentioned the brewery would be expanding the barrel-aged program they launched in 2016 with the assistance of the new head brewer they were bringing on in the spring (Ted). Ted and Shyla share a palpable excitement about these brews, and it’s easy to see that the match — both in terms of style and experimentation — was a good one.

Though he recently hailed from Black Tooth Brewing Company in tiny Sheridan, Wyoming, it’s worth noting that Ted used to spend summers as a child in Albuquerque because his mother grew up here. Ted was eager to join Bow & Arrow as head brewer earlier this year to put his experience and creativity to work. Before Black Tooth, Ted entered the industry at Fullsteam Brewery in Durham, N.C., where he worked with barrel-aged beers. Shyla said that Ted has, in addition to brewing, a culinary background.

“I think that lends a unique and interesting perspective to the way he approaches developing new beers and pushing the envelope with unusual ingredients,” she said.

Ted O’Hanlan, head brewer, has past experience in North Carolina and Wyoming.

“It takes a long time to brew brett beers, but it’s so expressive and it makes beer really unique,” Ted said. “It’s really taken off in other parts of the country, and it seems there are one or two breweries per state that are taking on this challenge. I like the complexity, and the challenge of working with it, because you have to wait.”

His willingness to experiment is an ideal complement to Shyla’s vision of the Bow & Arrow of the future. The brewery is moving towards mixed fermentation beers overall, and will explore American wild brett style, traditional sour, kettle sour and barrel sour beers. The popular El Breakfast stout is currently barrel-aging as an imperial in rye whiskey barrels (Ted sources these barrels directly from Wyoming Whiskey, as his friend is the head distiller there), with an upcoming October release date. Four other brews hitting the barrels this month include a second round of Cosmic Arrow, an American brett pale ale in a neutral oak barrel, a quad sitting on brett in more Sheehan barrels, as well as another brett sour beer that will turn more quickly than Cosmic Arrow. They are experimenting with a method to turn a mixed culture sour beer in months rather than years.

What’s tapping next

Shyla Sheppard, owner of Bow & Arrow Brewing Co.

Ted’s past experience at Fullsteam in their plow-to-pint and foraged beer programs intersects nicely with Shyla’s original vision for Bow & Arrow. The brewery was created to celebrate community, cultural heritage, and a rich appreciation for the land. Shyla was born and raised on the Fort Berthold Reservation in North Dakota, and is a member of the Three Affiliated Tribes. Her partner and co-owner, Missy Begay, was raised on the Navajo Nation. Ted’s experience with foraged beer — a community affair where community foragers were paid market price for ingredients — only underscores the vision Shyla and Missy said they share for Bow & Arrow.

This vision of celebrating what the land has to give is reflected in the next beer in their Way Out West kettle sour lineup. The first release was a dry-hopped farmhouse ale, and the second (Way Out West-Sumac) will be a Berliner Weisse brewed with locally sourced sumac berries. Sumac, indigenous to New Mexico, lends a crisp, tart, citrus taste, and Shyla attributes a long history of the indigenous people making pudding and a lemonade-type drink with the berries. The distinct aroma has transferred to the beer with a chile powder effect on the nose at first. However, when tasting it, Way Out West-Sumac (4.1% ABV; 7 IBU) is an exceptionally smooth summertime brew. At that low alcohol level, it should top your list of summer session beers.

Also, look for Bow & Arrow’s second release in their rotating stout series to be released shortly.

Where they’re headed

Shyla and Ted pose with the ever-growing collection of barrels.

From their earliest conversations, a willingness to push the envelope where brett was concerned united Ted and Shyla. Now, 36 barrels sit within full view of the beer hall behind the glass that separates it from the brewing area. Shyla just installed a sliding barn door for easy access to the barrels. Barrels holding sours are tucked under the stairs in the beer hall. It’s clear that the barrel-aged program is going to be a defining factor for the brewery in years to come.

Beyond what’s happening in the brewery and beer hall, Shyla said they are participating in more tap takeovers, and is working on increasing their distribution. Having launched with a 15-barrel system right away, they have room to grow without having to expand the brewery immediately. Bow & Arrow currently has taps at Slate Street, both Slice Parlor locations, Matanza Beer Kitchen, Pueblo Harvest Café, and Monk’s Corner Taproom. More beer pairing and collaborative dinners are in the works.

“This was a dream for a long time,” Shyla said.

After moving to New Mexico from the Bay Area, she left a career in social impact investing to launch Bow & Arrow with her partner, Missy, a physician. A hobbyist home brewer, she did the research necessary to decide that designing, building, and opening a brewery was indeed a viable business venture. She took the leap, and in their first year, they landed awards and accolades from the commercial construction industry to being named a Local Favorite by New Mexico Magazine.

The bones of the brewery are made for fostering community. Giant tables in the expansive beer hall give way to cozy nooks and large classroom-style spaces upstairs that can be rented for group events. Shyla’s passion for supporting local entrepreneurship is rooted in this brewery, and she actively seeks opportunities to help others on their business journeys.

This white buffalo head hangs above the entrance, facing the bar. Shyla told me it’s because her grandfather raised buffalo, and buffalo always face the storm. It faces the bar as a reminder to stay true to her dream, and to be the storm.

“Any startup will consume your life, and at the end of the day it has to be worth it,” Shyla said. “I’m really pleased with where we are today, and looking forward to where we’re headed.”

If Cosmic Arrow is any indication of where Ted’s skilled hand will help lead Shyla’s vision, it looks like this collaboration will be a resounding success.

Cheers!

— Julie

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Victory is theirs!

When a new brewery opens up in Albuquerque, it’s only a matter of time before the Dark Side is there on the scene to report our findings back to you good folks. Well, as it turned out, this particular brewery opened up a couple weeks ago, while our editor was on the road for a wedding. Franz Solo and I were more than happy to step in and get the story on the brand new space to open up in Nob Hill, Hops Brewery.

While I waited for Franz to finish up his own brew day, I took the opportunity to chat with head brewer Ken Wimmer about himself, his beers, and the direction in which he hopes to help Hops along. But, before I get to my brief interview, I’ll start with a dad joke. “Mayan: Hey, wanna beer? Other Mayan: I’m working on this calendar, but I guess if I don’t finish it won’t be the end of the world.”

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It’s a darned comfy space inside.

DSBC: How long have you been brewing?

Wimmer: I’ve been brewing off and on since the mid-80s. And, until I took this position, like most of us, I started out as a homebrewer. I brewed in my kitchen and in my garage.

DSBC: How’d you get the gig?

Wimmer: Actually, it’s funny, someone told me this place was opening, and said, “Ken, it’s right up your alley.” I said, “Who wants to hire me?” A couple weeks later he said, “Ken, I’m not kidding. Get in there and talk to these people.” And, I said, “OK, what’s the worst that could happen? I make some good friends, and find a new place to drink some beer.” And, I brought in a bunch of my homebrews. We talked beer. I said, “This is an audition. Try my beers.”

DSBC: Before Hops, where did you work?

Wimmer: I’m a retired school teacher.

DSBC: So, you wouldn’t have a problem teaching your ways to an assistant brewer, if need be?

Wimmer: Not at all. In fact, I’ve taught several folks, here in Albuquerque, how to brew.

DSBC: Homebrewers are no strangers to inspiration. What inspired the beer list?

Wimmer: It started with the honey wheat. The owner’s wife asked for something light, easy drinking. They’re light lager drinkers. So, I developed that recipe strictly for them. And, they loved it. And, it turned out that a lot of others loved it, as well.

The Warm Scottish Nights, my Scotch Ale (was second), because I work on a pilot system. (So) before we go to a big system, I wanted to see how it would handle a big beer.

As mentioned in our preview article, Hops crafts their recipes on their pilot system, and they contract brew through Rio Bravo Brewing. Also, please take note that after Summerfest, Hops was reduced to just two of the six beers we talk about below, Honey Wheat and Chica.

DSBC: You have six of your beers on tap. What inspired the others?

Wimmer: My Chica (Pale Ale), I enjoy the aroma of hops, but I’m not big on the real high bitterness. So, I wanted to make a pale ale that had a great aroma, but wasn’t over the top on the bitterness. So, I developed Chica. And, the two main hops in that (are) Chinook and Cascade, so Chi-Ca.

“Dad Joke” is actually from a buddy of mine who brews with me quite often. He wanted to try a beer from pre-Prohibition era, and so the Dad Joke is a Kentucky Rye Common. And, so we tweaked that until we got it where we wanted it. I changed it again. I need to change it back. It’s still a good beer. It’s just not where I want it, just yet.

DSBC: Why “Dad Joke?”

Wimmer: Because it’s rye and corny of course. (Laughs)

DSBC: Ha. And what about your milk stout, The Tipsy Cow?

Wimmer: A buddy of mine was having a party. He’s a big stout fan. And, we thought, well, what can we come up with here? So, I thought, you know, I’ve been wanting to do a real milk stout, something similar to Mackeson’s. So, I really overloaded it with the lactose, and realized, you know what? That kind of worked. I thought I could always tone that back in future generations of it, but it was one of those beers that just worked on the first round.

DSBC: Let’s see, we (also) have the English bitter, The Irish Tan.

Wimmer: I’m a big British beer fan. I like the ordinary bitters. And, basically here, the closest you can get is the ESBs. A lot of the ordinary bitters that you find in this part of the world, they’re still closer to an IPA than an English bitter. So, I specifically wanted something a little more malty. Still had a nice little hop balance to it, was easy drinking, light in color, so I came up with this. I was looking at it, and said, you know, this has a nice little orange color to it … and, oooh! It’s not an Irish red, but maybe it’s a nice Irish tan.

DSBC: Which is your favorite house beer?

Wimmer: The one I just ordered.

DSBC: My favorite is the first one after a long shift. That and the next one. So, Ken, what do you have planned for Hops as you go forward?

Wimmer: Seeing what the customers want. Number one is customer service.

DSBC: Now, I know people are going to start coming in and asking for an IPA. This is Albuquerque, and this brewery is called “Hops.”

Wimmer: Oh yeah, and I will develop one, but I’m not going to compete with the big beers that you see at La Cumbre and Bosque. If I do an IPA, it’s going to be more of an East Coast style, or even a British style.

As for seasonals, we’ll have three or four standard beers, and everything else will be rotating. And, you know, some people are going to love one beer, and if it’s a great beer, it’ll stay. If it’s not, maybe it’ll disappear forever, or maybe it’ll be a seasonal that comes back only once a season.

DSBC: What did you think sets Hops apart from other ABQ breweries? Or, what niche does Hops fill?

Wimmer: I think the niche we fill is that we’re in Nob Hill, and we’ve got the whole Nob Hill vibe going. And, the bar is gorgeous.

DSBC: Not to mention a 40-tap list.

 

Wimmer: Exactly.

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Head brewer Ken Wimmer is off and running.

* * * * *

Franz joined just as I was wrapping up the interview, and both of us were ready to try the beer. Franz, having the better palate than I, will walk you through the experience.

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A solid start of a flight.

So, this past Monday, after a lovely brew day making an oatmeal stout in honor of my wife’s upcoming graduation, the chance came that Luke and I were both free of commitments, and we took advantage of such a rarity and headed over to the newly opened Hops Brewery. Our luck was even better than expected as we ran into Hops Brewery’s brewer, Ken Wimmer who joined us as we enjoyed a flight of his creations. We began with their Honey Wheat, which had a light, crisp mouthfee,l and to my estimation a good gateway brew with a tasty malt base.

We ventured onward to the Chica (pale ale), which has quite nicely balanced malts, but does need a bit more whirlpool and more aroma from the hops to up the ante to the next level. In the current form it is more akin to a British pale than to an American pale ale, in my opinion. That may well change with further iterations.

Dad Joke (the name is part of a penchant for humor in this abode, which I found to be quite catching and excellent) begins sweet with rye and corn making for a solid California common, though it needs a tad more work on the finish, but a good solid start. We tend to see far too few of the California common beer style in Albuquerque, so I was pleased to find it on the initial rotation at Hops.

Next up we had the Irish Tan, an English bitter. This was spot on style, with a nice light bitter helping of hops with a sweet middle and a warm, bready finish. I’d certainly enjoy a few of these watching EPL or Bundesliga on the numerous large televisions throughout the establishment.

My personal favorite was Tipsy Cow milk stout. A blast of lactose with good, toasty aroma and flavor fills the mouth with dark goodness. Good dark roasted malts pervade and this is damn tasty all around. For 4.5-percent (ABV), this tastes closer to a 6-percent stout.

This town needs more milk stouts of this caliber, and that is a great start for Hops Brewing. Our final beer of the flight was Warm Scottish Nights Scottish ale. It begins with a sweet aroma and peated malt in the back. The flavor is sweet, then bready, then lingering notes of the crust of a Creme brûlée and smoked dark fruits. I wholeheartedly recommend a pint if this one, as well, and let it warm up a hair to release a plethora of different and distinct malty notes.

The guiding principle for the beers at Hops is British bases, and then mixing malts to achieve certain types of flavor combinations. I love that the name of the brewery is Hops and yet it’s a malt-forward brewery at least from these initial house beers. This is to Burque what Second Street is to Santa Fe, a true bit of English malty brews swimming in a sea of hop havens. This is not to say that there are no hoppy beers on tap here; quite the opposite with many local taps of quite a few of our favorite year-round hop bombs.

IMG_6284

Where do we recognize those chairs from? Oh, Hello Deli!

Two plus years of construction were needed to completely redo the space. This was two years very well spent, as there is a modern, yet cozy vibe to the joint. I bid you all to head over and enjoy a pint or two, and maybe catch a game or hang out on the front patio.

* * * * *

Hops Brewing_(3)

Plenty of TVs for watching EPL, Bundesliga, World Cup, etc.

Well, Albuquerque, Hops Brewery has opened at long last, a true labor of love for owner Jim Shull, general manager Lauren Shull, head brewer Ken Wimmer, and manager Mario Ruiz. Ruiz, having spoken to us during the visit, told us exactly how much work went in before the brewery and bar space were up and running. It took two-plus years of construction, from ceiling to floor and wall-to-wall, as Franz mentioned above. These folks worked around the clock and built the place by hand and hard labor. Keep that in mind as you admire the well-thought-out atmosphere, which perfectly fits within the Nob Hill area. Think of the consideration that went into each detail as you enjoy one of the frothy house brews. With 40 taps, 12 or so food items planned, 10 TVs, and plenty of seating, Hops is well-equipped to become a favorite hang, a great go-to to just grab a beer. And, parking was not a problem at all, despite A.R.T. It may be a place named “Hops,” currently without an IPA, but it certainly fills a niche too often overlooked, and serves as proof that we are more than a hop across the pond away from an oversaturation point. Welcome to ABQ, Hops. To your continued success, we raise our glasses.

Cheers!

— Luke and Franz

2017NMIPACround2-3

Luke is from Santa Fe, NM, currently living in Albuquerque. If it’s about beer in New Mexico, he, along with the rest of the Dark Side Brew Crew, will get the story.

Now that is a craft beer presence at a Major League ballpark.

As basically everyone following this site knows, I was on a long road trip last week and the week before, journeying into the stifling humidity of the South. While my primary purpose was to be a good family member and attend my cousin’s wedding, I made sure to stop at plenty of places to and fro to get some beers from a region that I had not previously visited as an adult.

My summed up thoughts? The South is not on par with New Mexico when it comes to craft beer, but if you look hard enough, you can find some hidden gems. Due to time limitations (a lot of driving, basically), and the fact that in many of these cities the breweries are hopelessly scattered about, I usually chose a centralized beer bar to make my primary habitat. That gave me the option of trying beers from multiple breweries.

So here is a travel guide, of sorts, focusing on the beer bars I visited in each city, plus additional stops to hit if you ever find yourself in any of these places. Just, maybe, go in the fall. So damn sticky …

Oklahoma City

Beer Bar: TapWerks

So many taps, no wonder they called it TapWerks.

Located at 121 E. Sheridan Ave. in the heart of Bricktown, the huge entertainment district built around their Triple-A ballpark just east/southeast of the downtown skyscrapers, this is where to go to try just about every Oklahoma breweries’ beers. There are 106 taps on the ground floor, plus another 106 on the second level. They do tell you on the menu which beers are the freshest on tap, and the staff was pretty knowledgeable when it came to the freshness of their hoppy beers. The menu was more than just regular bar food, with the portobello mac-n-cheese standing out. Just make sure to check your travel schedule, as I am quite certain whenever the OKC Dodgers (baseball) or Thunder (NBA) are playing nearby, this joint is packed.

Best Brewery: Vanessa House Beer Co.

The buzz I encountered around OKC was that this is the new up-and-coming brewery. Well, Prairie was always mentioned first, but we get that here in ABQ now thanks to the wonderful folks at Favorite Brands, so I was more focused on finding the best that does not distribute west. The Broken Tile DIPA was my beer of choice at TapWerks. It’s basically a hybrid, with a juicy backbone similar to a New England-style IPA, but with a good, hoppy bite. Look for VHBC beers on tap or in bottles around town, as they do not appear to have a taproom at this time.

Best Bottle Shop: Broadway Wine Merchants

Located just north of downtown at 824 N. Broadway, this is primarily a hip, upscale wine shop located in an area where the city is clearly trying to create an urban chic environment. All that being said, the staff is helpful and knowledgeable, and they did have a small but impressive beer selection. The only downside is that most Oklahoma breweries only can in six packs, with few bottles/bombers available. Still, if you are staying near Bricktown (which I recommend), this is the closest and best bottle shop anywhere near it.

(As an aside, I did stop at Diamond Bear Brewing in North Little Rock, but, um, well, it was not worth writing much about.)

Memphis

Beer Bar: Young Avenue Deli

Located at 2119 Young Ave. in the hipster haven known as Midtown, my one friend who lives in the area brought me here. The food menu is actually pretty solid, so I got to wolf down some BBQ smoked turkey, bacon, and cheese filled wraps. This fueled me up to start hitting up the local taps, but I only got through three beers before my friend, who just became a first-time father, showed signs of falling asleep at the bar. Overall, a solid beer selection from throughout Tennessee, the region, and nation, in a nice, hip part of town. The only downside is there are no hotels nearby, so if you stay downtown like I did, or further east along I-40, you may have to rely on Uber/Lyft. Unless you also know someone who lives in Memphis.

Best Brewery: Wiseacre Brewing

The best beer from Wiseacre in Memphis was finally found at the best fried chicken joint in town. Because of course.

Located at 2783 Broad Ave. near midtown, I did not personally visit this brewery, but I did try three of their beers. My friend Adam swears that this is the best local brewery, and he is originally from Colorado, so he knows good beer. The good news is, you can find it all over town, on tap and for sale in canned six packs. But, he recommends you should visit.

Best Bottle Shop: Joe’s Wines & Liquor

Located at 1681 E. Poplar Ave., due east of downtown, I found this place in a most unusual way. Facebook, upon your arrival in a different city, will now show you where your friends have been in that town (this might not be that new of a feature, but it was the first time I saw it). The first friend it suggested was my late friend Justin Shearer, an excellent human being and beer geek of the highest order. From the other side, Justin ended up guiding me to this great beer store. They had a huge selection of national and Tennessee brands. I loaded up on quite a few bottles with a few tips from the great staff. Thanks for still being my beer sherpa, Justin!

Best Eatery: Gus’s World Famous Fried Chicken

Located at 310 S. Front St. on the south side of downtown, this eatery was recommended to me by none other than La Cumbre’s Jeff Erway. Hey, if someone with his palate says you have to visit a restaurant, you just go. My verdict? Delicious, downright epic. It’s different enough from, say, Nexus, to stand apart. The chicken is perfectly spiced, walking that fine line without getting too hot for this here Anglo-Saxon to handle. The sides were wonderful, and by golly, they had the mythical Gotta Get Up to Get Down coffee milk stout from Wiseacre. Victory was mine!

Birmingham

Best Brewery: Good People Brewing

Who knew Birmingham had such a thriving beer scene?

Even though I was behind schedule, I could not resist stopping at the highest-rated brewery in Alabama’s biggest city. Located at 114 14th South St. (there is an important distinction between the North and South in the numbered street names downtown; they are totally separate streets), right across from the Birmingham Barons minor-league baseball stadium, Good People is a big, expansive brewery with a solid, varied menu. I was challenged to take on their hoppy beers, so I got a flight of their Pale Ale, IPA, Juco Session IPA, and Snake Handler DIPA. Each was pretty solid, though if anything, the DIPA came off as the weakest of the bunch when compared to our local examples of that style. The others could potentially hold up even out here in the Land of Hopchantment. Overall, good beer, good service, spacious taproom, and a ballpark right across the street.

Pensacola

Beer Bar: Hopjacks Pizza Kitchen & Taproom

OK, I am listing this place for its awesome number of taps (100 plus) and sheer quantity of beer. That is the biggest selling point, because otherwise we had terrible service, and the food took forever (there were reportedly problems with the kitchen equipment). It seems to get good reviews online, so perhaps we just showed up on the wrong day, or had the wrong server. Hopjacks is located at 10 S. Palafox St., which is in the heart of a fairly charming downtown, stifling humidity aside. I went with a pint of the Hop Gun IPA from Funky Buddha. I would tried more, but the slow service killed that opportunity as we had the actual wedding to go to that day.

Best Brewery: Pensacola Bay Brewery

The quality of the beers and the quantity of selections at Pensacola Bay Brewery was impressive.

This charming little brewery is the oldest in town. Located near downtown at 225 E. Zaragoza St., it has a simple, no-frills taproom, though its beers can also be found just about everywhere in town in bottles or on tap. My cousin Jenna and I each got a flight. I took on the dark, she went with malty but lighter. The 5th Anniversary Panhandle Steamer ended up the highlight of her four beers, while I was surprised to learn the seasonal Bilgewater Porter was actually barrel aged, and boozy as heck. Among the regular dark beers, the Blackbeard Stout was quite robust for living in such a hot, steamy environment. It might not knock your socks off, but for a small, beach town brewery, it was more than adequate.

Best Bottle Shop: U.S. Navy liquor store

I was allowed to enter this store with my cousin-in-law, who is in the Air Force, and pick out a sixer of Jai Alai IPA from Cigar City. Seriously, though, I have been inside the Kirtland AFB Class Six store with my father (retired Army), and this thing absolutely dwarfed it. The beer choices were ridiculous. My other cousin-in-law and I were paralyzed with indecision for almost 10 minutes. It was a huge, wonderful store, so if you are active duty or retired military, or know someone who is, make sure to stop here. Plus, of course, no tax!

New Orleans

Beer Bar: The Avenue Pub

Skip the French Quarter, head to The Avenue Pub when in New Orleans.

Located at 1732 St. Charles Ave., just south/southwest of downtown along a major streetcar line, this beer bar was bordering on ridiculous. The food menu was somewhat small, but still tasty as could be, mixing pub favorites with local dishes, both full meals and appetizers. The beer list, though, holy hell it was awesome. There are 60 beers on tap, many of them from breweries throughout Louisiana. The menus even list the days all hop-forward beers were kegged, so you know how fresh your pale ales and IPAs really are. If you somehow cannot find the beer you want on tap, that’s OK, they have eight pages worth of bottled beers to choose from, including many that have been cellared and will be brought upstairs to be chilled before pouring. Seriously, it was ridiculous. Just to save myself the indecision, I stuck to the taps, snagging three beers before the post-wedding hangover/car trip lag caught up to me. The Parish Brewing of Broussard (near Lafayette) was recommended, so I started with the South Coast, a malty red ale. Polling the bartenders, I switched over to Gnarly Barley Brewing (Hammond) for my next two pints. The Brightside IPA could sneak onto taps in New Mexico and pass for a local brew. The Korova Milk Porter was a decadent dessert beer.

Best Bottle Shop: 504 Craft Beer Reserve

Located at 3939 Tulane Ave., just east/northeast of downtown, was this gem of a store. They do not carry six packs of any kind, but you can make your own. They also have growler stations as well. Basically, if you want to bring Louisiana beers home, this is your stop. Just be aware, most days they open at 11 a.m., which may be too late for some.

Houston

Beer Bar: Conservatory Underground Beer Garden & Food Hall

Down below street level is the best beer selection in downtown Houston.

Located at 1010 Prairie St. in the below-ground level of an office building, this was one of the most unique takes on the old food court concept that I have seen. Basically, there are a series of all-local eateries with small stands, where food is made fresh. At the far back is a wall of beer taps, 60 total, with a couple metalheads slinging pints for the mostly young crowd. It was open until midnight on a weekday, and they didn’t even do last call until almost 11:50, so that was nice. The beers were a little more expensive on average than here in ABQ ($6-$9), but overall it was an enjoyable place. They also made sure to keep track of their older beers, even going so far as selling the last of an old IPA keg for $1. The beertenders told me it was almost six weeks old and the remainder would be dumped soon if people didn’t buy it up. The Bulgarian Miak (Milk Stout) from Sigma Brewing was a bit of a disappointment, lacking much flavor and body, but the Bourbonator (BA doppelbock) from B-52 Brewing made up for it. This is definitely a place I wish to have explored further, but I arrived late since I first went to …

Best Ballpark: Minute Maid Park

Once upon a time, I had gotten to 25 of the 30 active Major League parks, but recent openings had knocked me back to 22. Well, I got to 23 when I walked over to this rather lovely park, with its wonderful retractable roof (so necessary as the temps outside were brutal). Upon entering, I was pointed to the massive St. Arnold Brewing bar in left field. There were nearly a dozen beers on tap, and while I had to pay ballpark prices ($10.75 to $11.75), I figured it still beat going thirsty, because there was no way I was gonna order a cheaper macro just to say a few bucks. I grabbed some ballpark food, settled into my seat just up from third base, and rooted on Albuquerque natives Alex Bregman and Kenny Giles of the Astros. Sadly, they lost in extra innings to the Mariners, and a key player got hurt, so I probably should never go back since I’m apparently a pox on the team, but hey, I still had fun.

Dallas metro area

Beer Bar: L.U.C.K. (Local Urban Craft Kitchen) at Trinity Groves

Located at 3011 Gulden Ln. #112, just west of downtown Dallas, is an excellent beer bar/foodie restaurant. The food is unique, yet thoroughly Texan, with some true delights on the menu, both appetizers and full meals. The beer selection is outstanding from all over the DFW metro area. If you need a bite and a place to sample multiple breweries’ beers, this is one of the best.

Best Brewery: Lakewood Brewing

There was some crazy karaoke off to the left of this delicious beer.

Located at 2302 Executive Dr. in Garland, just north of Dallas, is this industrial park brewery, which is on the rise in the opinion of the locals. Having already downed a French Quarter Temptress, their coffee imperial milk stout, at L.U.C.K., I settled in for another of those as it was too good to pass up again. I would have grabbed a different beer for seconds, but it turned out we had just made it in for last call. Many, many breweries in this part of the country close well before midnight on weekdays, so make sure to check their hours before you go!

Best Bottle Shop: Brad’s beer cellar

I’m only half joking, as Brad’s wife Christie seemed to really hope that I would clear out half of his 100-plus Jester King bottles. My beer-loving friend makes a ton of trips down to Austin, and in fact went back again the weekend after my visit. He gave me quite the variety of Texas beers to bring home, and he said he hopes to visit New Mexico later this year to engage in some serious beer trading. In return, I brought him bottles of La Cumbre’s Persica and Hibiscus Quercus. Beer friends are the best friends, right?

* * * * *

I know there are probably a hundred more places I missed along the way in each of these cities, but I wanted to highlight these as my personal favorites. The beer bars, in particular, are great places to sample a wide variety of local offerings while sparring yourself the cost of transportation all over the place. If I had more time, I am sure there were another dozen places I would have visited.

When in the South, you at least gotta get one sixer of these.

Until the next ridiculous trip calls my name, I will be keeping it local for the rest of 2017.

Cheers!

— Stoutmeister

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

Even though we talk about it nonstop for a month, we realize that not all of you are fans of the NM IPA Challenge, or hop-forward beers in general. As always, we try to present you non-lupulin lovers with some Saturday alternatives. As always, there will plenty of live music at night, including at Boese Brothers, La Cumbre, Rio Bravo, The 377, all three Marble locations, and both Tractor locations. Rio Bravo will also host a cornhole tournament in the afternoon, plus Sidetrack is showing the sci-fi classic Bladerunner for its movie night. The ABQ Slam Team will perform over at the Duel taproom downtown, also at night. Marble has a beer pairing dinner scheduled for Savoy at 6 p.m. Of course, if you want to come to the finals of the NMIPAC, there are still tickets available at Sidetrack and online at the Brewers Guild website. Don’t worry, a good chunk of the Crew will be there to help guide you if it’s your first time. Just look for the bearded guys in black.

Before anyone asks, yes, we have added Hops Brewery to the listings below. The newest brewery in town has six of its own creations on tap. Franz Solo and Luke are supposed to have a review of those beers posted one of these days.

On the new beer front this week, there are a few options to check out. Blue Grasshopper has two new ones in June Bock German Lager and Friars Belgian-style Single. Bosque brewed up its own batch of the Desert Kaleidoscope IPA, originally co-created with Samuel Adams, that is now on tap. Bow & Arrow is releasing Cosmic Arrow Brett Saison and Hoodoo Monster Imperial Red on Friday. La Cumbre goes big and wheaty with An Extra Slice of Hefen. Marble keeps rolling with Strawberry Gose and Belgo Petite. Ponderosa unveils Raspberry Saison and Imperial Brown. Quarter Celtic has Clark (Juiced) IPA, Berliner Weisse, and Mike’s Beer, an American pilsner. Steel Bender keeps things a little funky with Hibiscus Gose and The Village Tart Blood Orange. The 377 introduces a Berliner Weisse.

Up in Santa Fe, Blue Corn is no fool to introduce Merry Prankster’s Sour Ale. Duel has a fresh batch of its double pale ale, Fantin. Speaking of fresh batches, Rowley Farmhouse Ales has those in Agent Scully – Season One, Episode 3 (IPA) and Saison du Sarlacc. Second Street sends out more Railyard Red, 2920 IPA, and English Summer Ale.

Continue reading for all the news that is fit to blog for the week of July 24.

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

Albuquerque metro area breweries

Ale Republic — (505) 281-2828

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

Beers: Brune, Blonde, Strong Dark and Handsome, Diablo del Oro, Parasol. The most recent additions were the Parasol (4.5% ABV, 20 IBU) and Diablo (9.7% ABV, 20 IBU), which is a hefty Belgian golden strong. Another batch of the hoppy Red Mountain is on deck.

Alien Brew Pub — (505) 884-1116

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

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

Bistronomy B2B — (505) 262-2222

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

Beers: Contact the brewery for an updated list.

The Blue Grasshopper — (505) 896-8579

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

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

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

Boese Brothers Brewery — (505) 382-7060

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

Beers: La Onza White Ale, Dr. Strangehop XPA, Duke City Lager, Washington’s Hatchet, Zeus Juice White IPA, Betchin Little Pale Ale, Cherry Bomb, Sour Relationship, Sour Strangehop. The Zeus Juice can also be purchased in bombers. Sour Relationship, a special collaboration with Milton’s, NM Cider Co., and Sidetrack, is now available.

Live Music: Friday—J$lay, 9 p.m.; Saturday—Jacob Chavez, 9 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: Summer in Hallertau, Grasping at Straws, Bosque Hefe, Bosque Blonde, Mammoths on Parade, Kaleidoscope IPA, Don’t Call it a Comeback IPA. The Mammoths is the final entry in the Exotic Elephants series. The Comeback is Bosque’s NMIPAC entry.

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

Bow & Arrow Brewing — (505) 247-9800

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

Beers: Flint & Grit (British Mild), Sun Dagger (Saison), Crossed Arrows (Scotch Ale), Hoka Hey (IPA), Jemez Field Notes Lager, Wayward Arrow Hefeweizen, Sun-Bleached Berliner Weisse, El Breakfast Stout, Biere de Garde, Desert Dynamo IPL, Way Out West Farmhouse Sour. The most additions to the lineup were Way Out West, Biere de Garde, Sun-Bleached, Desert Dynamo, and El Breakfast Stout. This Friday, Cosmic Arrow Brett Saison and Hoodoo Monster Imperial Red will join them.

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: Chocolate Milk Stout (also on nitro), Tropic Thunder IPA, Eastern Standard IPA, Bear Knuckle DIPA, TKO Triple IPA, Barril de Oso, Barrel-aged Chocolate Milk Stout. The most recent additions were the TKO, Barril de Oso, and BA CMS, all of which went on tap for the third anniversary party last weekend. Look for something new to debut later this week.

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

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

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

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

Beers: Otero ESB, Lone Pine Pilsner, Sancho Saison, Double Black IPA, Sancho de la Sierra, Pepe the Mule, Trailworks IPA. OK, fine, Pepe the Mule counts as a beer, even though it is basically a Moscow Mule, but it was made with beer. The Sancho de la Sierra is a rye version of the saison made in collaboration with Jubilation. The Trailworks was made in collaboration with Bikeworks, a neighboring business, with a portion of the proceeds going to trail maintenance in the metro area.

Events: Thursday—An Evening of Smoked Cocktails, 6-9 p.m.

Weekly Events (main location): Today (Wednesday)—Cards Against Humanity hosted by 10 Drink Minimum, 7 p.m.; Sunday—Build-your-own Mule bar, 11 a.m.-2 p.m.; Tuesday—All house beers are $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: Exodus IPA, Grapefruit IPA, Tuttle IPA, Laid Back Lager, Hop Baller IPA, Social Capital, Blood Orange Wheat. The most recent additions are the Hop Baller and Blood Orange.

Live Music: Thursday—Dusty Low, 6-9 p.m.; Sunday—Keith Sanchez, 4-7 p.m.

Events: Today (Wednesday)—Brain Gang Trivia, 6 p.m.; Monday—Brain Gang Trivia, 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: Deuces IPA, Ginger Braggot, Kolsch, Gose. The Deuces is a two-hop IPA, the first in a series, made with Amarillo and Simcoe. It tasted great at BearFest. The Ginger Braggot is a collaboration made with Blue Corn.

Dialogue Brewing — (505) 585-1501

(Open daily noon-midnight)

Beers: Belgian Citrus IPA, Berliner Weisse, Dark Helmet (Swartzbier), American Dark Sour, F yo Couch (Oatmeal Stout), Biere de Mars, Sour Raspberry, ODB Sour Brown Ale, Common Irish Conversation, Cordial (Tart Cherry Gose), Boyz N Berry N the Hood. The most recent additions are the Boyz, Cordial, Amber Lager, and F yo Couch. Yup, Dialogue is still winning on the creative beer name front. The CIC is a rye steam beer brewed in collaboration with Quarter Celtic.

Events: Saturday—I Got 5 on It! ($5 flight with all proceeds going to New Day), 8-10 p.m.; Sunday—Women in the Arts Showcase, 4 p.m.

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

Drafty Kilt Brewing — (505) 881-0234

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

Beers: Groundskeeper Willie Cream Ale, Wee Beastie Scottish Ale, McWabbit Pale Ale, Campbell Toe IPA, Obliviscaris Oatmeal Stout, McRojo or No (Irish Red). Brewer/owner Mike Campbell has five of his own creations on tap at 4814 Hardware Dr. NE, including the Campbell Toe (no snickering). The Obliviscaris is a burly throwback to the stouts of old. The Covfefe Hefe is the most recent addition.

Live Music: Sunday—Funky FUNday with Bob, 3 p.m.

Weekly Events: Tuesday—Geeks Who Drink, 7 p.m.; Thursday—Blues, Brews & BBQ, 5 p.m.

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

Flix Brewhouse — (505) 445-8500

(Open daily 11 a.m.-midnight)

Beers: Baby You’re Much Too Fast (Irish Red), Gettin’ Caught in the Rain, Brewhouse Shandy, Tart and Soul (Guava Berliner Weisse), Killer Bee Honey Wheat, Tripel Whammy. Gettin’ Caught in the Rain is a pina colada wheat brewed in collaboration with Bosque. The most recent addition is the Tripel Whammy.

Hops Brewery — (505) 369-1378

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

Beers: Dad Joke (California Common), Tipsy Cow (Milk Stout), Warm Scottish Nights, An Irish Tan (English Bitter), Honey Wheat, Chica (Pale Ale). Welcome to the listings, Hops! They have started out with these six beers on tap, but they also have 32 more guest taps, just in case you don’t find one to your liking.

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: German Porter, Lil Red, Cori and Her Wheat, German Pilsner, Helles Lager, Maibock, Honk Ale, Oaxford IPA, Walnut Cider, DjinnJar Kombucha. The most recent additions are the German Porter and Pilsner. Sounds like a hearty “Prost!” is in order.

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

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

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

Kellys Brew Pub — (505) 262-2739

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

Beers: (house) Apricot Ale, Blonde, Farm House Ale, IPA, Red, Scotch Ale, Session IPA; (seasonal) Hefeweizen, Farmhouse Apricot, Mars DIPA. The recent change in ownership at Kellys has led to some seriously improved beers and food, so we decided it was high time to add it to the listings. The summer seasonals are the Hefeweizen and Farmhouse Apricot, replacing the Rye Pale Ale and Dry Stout, plus the Mars DIPA.

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

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

La Cumbre Brewing — (505) 872-0225

(Open every day at noon)

Beers: El Jugo, VMO #2, Hibiscus Quercus, All That I Need Kellerbier, An Extra Slice of Hefen. The VMO #2 is a lovely Marzen. The Hibiscus Quercus and Persica Quercus are still available in bottles as long as supplies last.

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

Weekly Events: Tuesday—Trivia or Loteria (alternates by week), 6:30-8:30 p.m.

Lizard Tail Brewing — (505) 717-1301

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

Beers: Contact the brewery for an updated list.

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

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

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

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

Beers: Cherry Gose, Wheels of Soul Pale Ale, Peach Gose, Mango Gose, Double IPA, Imperial Red, Strawberry Gose, Belgo Petite, Passionate Gose (Heights only), Plum Gose (Heights and Westside), White Out (Heights and Westside), Pilsner Anejo (Westside only). There are so, so many beers between the three locations. Don’t feel bad if you can’t get to them all. The newest additions are the Strawberry Gose and Belgo Petite. For the Wheels of Soul Pale Ale, a portion of the proceeds will go to charity.

Live Music (Downtown): Today (Wednesday)—Great States and So Say We All, 6-9 p.m.; Thursday—The Levi Platero Band, 8-11 p.m.; Friday—Digisaurus, 8-11 p.m.; Saturday—Saturday Night Fever Blisters, 8-11 p.m.; Sunday—DJ Halcyon, 3-6 p.m.

Live Music (Heights): Friday—Issac Aragon, 7-10 p.m.; Saturday—Sol De La Noche, 7-10 p.m.

Live Music (Westside): Friday—The Gershom Brothers, 8-11 p.m.; Saturday—Last Call, 8-11 p.m.; Sunday—Country Music fest with Dirty Brown Jug Band, 2-3 p.m., Dave Payne, 3:15-4:15 p.m., Kyle Martin, 4:30-6 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: Milk Stout, Beam Me Up Scotty, Kolsch, Double Bird of Prey, Imperial Pilsner. The most recent additions are the Kolsch, Double Bird, and Imperial Pilsner. So, basically, malty, hoppy, and big malty. We approve.

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, Cockness Monster (Scotch Ale), Palmergranite Wit, Cafe Pale Ale, Switch Stance Stout. Palmer shares a building with Left Turn Distilling on Girard south of Candelaria.

Ponderosa Brewing Co. — (505) 639-5941

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

Beers: Vic’s Secret Pale Ale, Hoppy Pilsner, Hop Burst Ale, Saison, Imperial Brown, Rapsberry Saison. The Imperial Brown and Raspberry Saison are the most recent additions, taking one spot vacated by Spanglish. Look for India Pale Lager 2.0 to join them soon.

Live Music: Today (Wednesday)—The Draft Sessions, 7-9 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: Denali SMASH Pale Ale, Saoirse Hefe, Gondola Party Starter IPA, Berliner Weisse, Mike’s Beer (American Pilsner), Clark (Juiced) IPA. The amped-up version of Clark on tap is QC’s NMIPAC entry. The Berliner and Mike’s Beer are the other recent additions.

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: Blackberry Hefeweizen, Dog Days Kolsch, White AF IPA, Rye Steam (downtown only), Open Saison (downtown only). The Dog Days Kolsch and White AF IPA are the most recent additions. The latter was brewed for NMIPAC.

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

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

Live Music: Thursday—The Noms, 7-9 p.m.; Friday—Sloan Armitage, 8-10 p.m.; Saturday—The Julian Dossett Trio, 8-10 p.m.

Other Events: Thursday—Ocean Park Standoff, 6 p.m.; Friday—Headliners Comedy presents Friday Night Fools, 9:30 p.m.; Saturday—Cornhole Tournament, 1-6 p.m.

Weekly Events: Today (Wednesday)—Movie Night, 7 p.m.; Thursday—Girls Pint Out, all day; Sunday—Pints & Planks with Yoga Zo

Sidetrack Brewing — (505) 832-7183

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

Beers: Sidetrack Pilsner, Downshift Pale Ale, Switchgear IPA, Golden WHEELS Ale, Pub Ale, Railhead Red. The most recent addition is the Downshift Pale Ale. A portion of the proceeds from the Golden WHEELS Ale will go to helping the WHEELS Museum open its doors soon.

Cask: The Switchgear and Downshift are in the firkins.

Events: Saturday—Movie Night with Bladerunner, 8:30 p.m.

Weekly Events: Tuesday—Taco Tuesday, all day

Starr Brothers Brewing — (505) 492-2752

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

Beers: Starrstruck IPA, L.A. Woman (Blonde), Red Zepplin, Lampshade Porter, Phantom Limb Black Rye IPA, Electric Sun American Wheat, Starrphire Pilsner, Starrgazm IPA 1.0, Starrgazm IPA 2.0, A Roll in Ze Hay (Hefeweizen), Brown Chicken Brown Cow. A Roll in Ze Hay channels the best from Young Frankenstein. Try the two versions of Starrgazm side-by-side and see which you prefer.

Steel Bender Brewyard — (505) 433-3537

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

Beers: (house) Skull Bucket IPA, Red Iron Red, Sparkfitter Amber, Lloyd’s 3 O’Clock Kolsch, Blue Bullet Stout, The Village Wit; (seasonals/specialties) Misfitter Altbier, 505 Collaboration, Wheels of Soul Black (Hole Sun) IPA, Skull Crusher DIPA, The Village Tart Blood Orange, Hibiscus Gose. Say hello to the Skull Crusher, SBB’s NMIPAC entry. The Village Tart and Hibiscus Gose are the most recent additions.

The 377 Brewery — (505) 934-0795

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

Beers: (house) 377 IPA, Dieterhosen Hefe, Project El CuCuy (DIPA), Fat Brown Guy (Porter), Red Horse NM Lager, Swartzbier; (seasonals) English Best Bitter, Red Rocket (Double Red), Black Ops Hops, Kolsch, Full Booty Stout (on nitro), Peach Wheat, Scottish Ale, Summer Saison, Plum Sour, Berliner Weisse. Thanks to the magic of Untappd, we now have a breakdown of The 377’s beers. The Berliner Weisse is the most recent addition.

Live Music: Saturday—Mid-Summer Music Fest with Burque Sol and Lauren Martinez, 6:30 p.m.; Sunday—Blues Jam Session, 4:30 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: Barnstorm Ale, Holstein & Hops, Minute-4, Cascara Cider, Apricot Wheat, Half Acre Hefe, Tupac Cali Red, Thai Basil Mint Cider, Berry Cider, Big Sipper IPA, Scout Golden Ale, Delicious Golden Dry Cider, Ghost Ranch IPA (Nob Hill only), Flanders Red Ale (Wells Park only), Milk Stout on nitro (Wells Park only). The Thai Basil Mint Cider was the most recent addition until Scout Golden Ale debuted and a fresh batch of Big Sipper IPA joined the list. Now Ghost Ranch IPA returns as well.

Live Music (Wells Park): Thursday—Fort Defiance, 8 p.m.; Friday—Lilah Rose, 5 p.m.; Saturday—Rick Elliot and the Second-Hand Smoke Band, 8 p.m.

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

Other Events (Wells Park): Today (Wednesday)—Color Me Good: Adult Coloring Night, 3 p.m.

Weekly Events (Wells Park): Tuesday—Kamikaze Karaoke, 7 p.m.

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

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

Happy Hour/Discounts: Tractor now has a late happy hour from 9 p.m. to midnight on Mondays with $2.25 classic beers and $3.25 seasonals.

Turtle Mountain Brewing Company — (505) 994-9497

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

Beers: Stuccon Saison, Lil’ Shelly (Pale Ale), Keller Collab, Yum Yum Colada, Yum Yum OG, My Kolsche. The Yum Yum Colada is a pina colada kettle sour. The My Kolsche and Yum Yum OG are the most recent additions.

Cask: Tuesday—TBA

Santa Fe breweries

Blue Corn Brewery — (505) 438-1800

(Open daily 11 a.m.–10 p.m.)

Beers: Hella Humulus Collaboration IPA, Ginger Braggott, Hefeweizen, Gatekeeper IPA, Merry Prankster’s Sour Ale. The Gatekeeper is Blue Corn’s entry in NMIPAC. The Ginger Braggott is a collaboration with Chama River.

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, Pineapple IPA, Porter, Vienna Lager, La Bamba (Rauchbier), Stada Baba (Oak Smoked Polish Gratzer). The last five beers there are the most recent additions to the lineup, but more beers are on the way.

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), Oui Lourd, WWWMD (Barrel-Aged Whistler), Manikin (Scottish), Cezanne Origine, Ensor (Sour), Turncoat, Monomyth, Marcel, Sans Titre (Amber Sour), Fantin (Double Pale Ale). The Origine is the current spring saison from Duel. The Fantin, Sans Titre, Turncoat (Sour Scotch), Monomyth (DIPA), and Marcel (Wit) are the most recent additions. The WWWMD acronym stands for What Would Whistler’s Mother Do.

Events (ABQ taproom): Thursday—Drag Queen Trivia, 8-11 p.m.; Saturday—ABQ Slam Team, 8-11 p.m.

Live Music (ABQ taproom): Friday—Da Terra Meiga, 8-11 p.m.

Weekly Events (ABQ taproom): Tuesday—Bike-In Brew, 7 p.m.

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

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

Rowley Farmhouse Ales — (505) 428-0719

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

Beers: Fields of Rye, Saison du Sarlacc, Agent Scully – Season One, Episode Three (IPA),  Germophile (Berliner Weisse), Ab Initio with Apricot, Ab Initio with Boysenberry, Meier (Meyer Lemon Gose), No BU For You (Zero IBU IPA). The Agent Scully is a new series of IPAs which will vary by hop combinations. This is a new batch of Fields of Rye dry-hopped with Citra.

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: Freestyle Pilsner, Autonomous Collective IPA. We haven’t gotten an update from SFBC in so long we really have no idea what’s on tap at this point. We’re sure it’s good, but beyond that, it’s all a mystery.

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

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

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

Beers: Kolsch, IPA, Cream Stout, 2920 Pale Ale, IPA Challenge IPA, 2920 IPA, English Summer Ale, Rail Runner Pale Ale, Railyard Red. The most recent additions are the 2920 IPA, Railyard Red, and English Summer Ale.

Live Music (Original location): Thursday—Eric & Lori, 6-9 p.m.; Friday—Kitty Jo Creek, 6-9 p.m.; Saturday—Busy McCarroll, 6-9 p.m.; Sunday—Bluegrass Brunch with Mystic Lizard, 11:30 a.m.-1:30 p.m.

Live Music (Railyard): Saturday—Shiners Club, 6-9 p.m.; Sunday—Stringmasters, 1-4 p.m.

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

Other breweries you need to visit

Bathtub Row Brewing — (505) 500-8381

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

Beers: 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.

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, Cherry Wheat, Single Hop IPA. The Whiskey Stout is back for a short time. The Cherry Sour is back for another run. Cherry Wheat is also now available in six packs.

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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

A summer jaunt to Quarter Celtic

Posted: July 24, 2017 by Franz Solo in Beer Review
Tags:

Clark is back and juicier than ever.

Editor’s note: Somebody was supposed to finish his Hops Brewery article the other night. Instead, he ended up reviewing the beers he was drinking while not really working on that. I guess I’ll let it slide. — S

I suppose it was just to be, as I headed to Quarter Celtic on rumors of an even more “Juiced” version of Clark IPA, and happened upon a lovely Berliner Weiße as well.

Clark Juiced* IPA

Grapefruit and tangerine aroma with sweet orange. Wonderful full flavor elements of juicy Valencia orange, sweet lemon, and grapefruit pith. Hints of fresh pine from the hops takes my palate to the frosted forests of the northern realms, with a soundtrack of Wintersun and Wolfheart. This is an incredibly quaffable IPA of the eastern slant, with the local 505 high explosives of hops very much present to carry your palate beyond the bitter realms to the warm lands of the Desert Vipers and Dornish … er, Granada, Spain. The gardens of the Alhambra with oranges dripping from the trees, and rows of roses of every color and scent you could imagine. That is where I am transported to in this moment with this last pint of the dying day. Ride forth in numbers and storm the gates, er, doors and procure this gem of a beer before it fades like summer into autumn.

It’s a stoplight of deliciousness!

While you bathe your tastebuds and olfactory senses in the hops of the Clark, or perhaps before, try a lovely Berliner Weiße with classic flavorings and quaff your thirst in the heat of July. This traditional German-style sour of light alcohol, and thus immensely quaffable proportions, is just the ticket at the end of a good, honest day toiling in the sun. A cool, crisp concoction with two flavoring options (raspberry and woodruff) is sure to please your parched palate in these days of the unpredictable monsoon and spectacular sunsets. A quintessential post-yard-work beer, this Berliner Weiße finishes quite crisp on its own, clearing the throats of the dusty dryness of our desert home after a hard day in the sun. We have two distinct variations with the pair of flavor additions, so try one of each and discover what you like best.

There are more of these seasonal brews which beg trying, but the time of this day is spent, so I entreat you to go forth and enjoy what your heart desires of any of these, be it the Berliner, the Juiced* Clark, or another. May your beers ne’er empty, nor your mirth ever fade.

Until we meet again,

Skål!

— Franz Solo

Here are your results from round two of the NM IPA Challenge!

The IPA Challenge continued today in Santa Fe at Second Street’s brand new third location on Rufina Street. That’s right, THIRD LOCATION! Second Street hasn’t quite opened fully to the public, but they are just about ready for business, and without spoiling anything (because we’ll have the whole full review after they open), it’s one fantastic space with a ton of potential. But, since this a post about the NM IPA Challenge, I’ll get straight to the results:

Brewery – Tray# — Total votes

Boxing Bear – #14 – 52 (1st)

Canteen – #15 – 42 (2nd-tie)

Quarter Celtic – #1 – 42 (2nd-tie)

Bosque – #3 – 39 (4th)

Starr Brothers – #6 – 34

Marble – #11 – 31

Tractor – #10 – 30

Second Street – #8 – 28

Bow & Arrow – #2 – 26

Steel Bender – #4 – 21

La Cumbre – #13 – 16

Ponderosa – #9 – 12

Picacho Peak – #12 – 7

The 377 – #5 – 7

Blue Corn – #7 – 5

Choices, choices, choices …

These are the aggregate totals, so the big winners of the round were defending champion Boxing Bear (37 votes), Quarter Celtic (33), Canteen (29), Starr Brothers (24), and Bosque and Tractor (23 apiece). Those who found Second Street to be a much tougher venue included Steel Bender (4, after 17 in the first round), as well as Blue Corn (4) and The 377 (4), which led in the elimination round, but has not made an impact so far with the voters in Las Cruces or the City Different.

It was a another well-run event by the NM Brewers Guild. Everyone in attendance had a great time. It was definitely tougher than usual to choose a winner. Of course, there were some outliers on both sides of the coin, but another great testament to how good and diverse our IPAs are in New Mexico.

Why yes, Second Street’s Rufina location is awesome!

Someone asked me during the event if we’ve reached a saturation point. I think that with more breweries, more people have a greater opportunity of trying good beers, and becoming more discerning. The more discerning we become, the harder our brewers have to work at keeping up the quality. Quality floats, in my opinion. But, with these results, we see some familiar names.

Plus, we all know the rules always change on the last leg in Albuquerque. See you at Steel Bender next Saturday!

To all of our great New Mexico IPAs and the fearless brewers who brew them, cheers!

— Luke

Party time with Great Divide in a couple weeks!

Lots of stuff can fall through the cracks as far as beer news goes, especially when an editor goes on a road trip, so here is pretty much everything I know we missed over the last couple weeks.

Anniversaries and grand openings and soft openings

Today (Friday) is going to be a busy one. First up, Chile Line Brewing is celebrating the official grand opening of its new taproom, which is right next to Pizzeria Da Lino, at 204 N. Guadalupe St. in Santa Fe. There will be live music, special food samples, and of course plenty of beer starting at 4 p.m.

Duel Brewing has been celebrating its fourth anniversary all week long in Santa Fe. The party comes to Albuquerque tonight at 8 p.m. James Whiton will bring his solo loop bass, with a number of burlesque dancers performing. All sours will be $1 off all night.

Also, a reader has informed us that Colfax Ale Cellars in Raton will be quietly having a soft opening. New Mexico’s northernmost brewery had hoped to open last fall, but hit a few more bumps in the road. At last, they will open today at 3 p.m. The Run to Raton Bike Rally & Car Show is also in town, so a lot of the motels are already booked. Take note if you plan to drive up, you will have to designate a driver. The grand opening date will be announced soon.

Exclusive beers en route

Our buddy Thomas DeCaro, now representing Great Divide, is bringing some special new IPAs to town for a two-night tapping at two locations. They will happen at Sister Bar on August 4 at 5 p.m., and then at Nob Hill Bar & Grill the following night. The beers en route are Hazy, a New England-style IPA, Tea Ski IPA, brewed with black tea, and All the Buzz Words, a special collaboration with Weldworks. ABW is described as a “kettle sour session New England-style IPA.” It debuted back at the brewery in Denver on July 1.

Boxing Bear to the Heights

We are working on a time to go more in-depth on this, but yes, it appears that Boxing Bear is the brewery targeted to move into the forthcoming taproom space being built at the new Snow Heights Promenade at Eubank and Menaul. Head brewer Justin Hamilton pretty much confirmed it to the Albuquerque Journal. That’s official enough for us.

More taprooms and breweries?

That mystery taproom coming to Menaul just east of Louisiana has now been confirmed as Broken Trail, which will have beer and spirits available (unlike just spirits at Green Jeans). Owner Matt Simonds asked us to keep quiet until it was more official, but the word got out and now we can say, yeah, that’s Broken Trail.

Elsewhere, Hollow Spirits, the new venture from former Red Door co-owner Frank Holloway, has a pending small brewer license as well. Taking a similar path to Broken Trail is not a bad idea.

Down south, Lost Hiker Brewing has a pending license as well. It will be located in Ruidoso Downs. That mountainous region also has the Glencoe Distillery and Brewery coming east of Ruidoso, and Switchback Brewery in Cloudcroft. Unlike the others, Lost Hiker does have a Facebook page so everyone can keep track of the progress.

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That is all the news we missed (that we know of). As always, if you know anything you feel we and the craft beer community should know, drop us a line via social media or at nmdarksidebrewcrew@gmail.com.

Cheers!

— Stoutmeister