Archive for November, 2017

It has been a busy year for Boxing Bear brewer/owner Justin Hamilton and his staff.

Franz Solo here, continuing our annual series of looking back and looking ahead for our breweries all around the Duke City. I was able to sit down with brewer/owner Justin Hamilton over at Boxing Bear Brewing on a fine Monday afternoon and what follows is an account of a strong and busy year of the Bear.

Solo: So, here we are Look Back/Look Ahead once more, so successes and other things, obviously having two years in a row of hitting that New Mexico IPA Challenge was pretty awesome.

Justin: Yeah, that was really good for us. It was cool to get another one of those under our belt and continue that tradition of breweries being able to stagger their wins year after year with Il Vicino, Bosque, and us. So that was really cool, especially with the increased competition. We’ve never had closer IPA Challenges than we had these last two years, so it was cool to keep that progression going even with so much more people involved and such heated competition. It was really awesome for us to keep that going, especially for the same beer. That was really awesome for us, and then continuing to get into this last GABF, and taking a win with a bronze medal for Featherweight (Session IPA), that was awesome for us. We couldn’t have asked for more, especially with so much more competition.

Solo: How many people were in that category?

Justin: Like 130 or something, but as far as one of the biggest as far as the the medals we won collectively in New Mexico, that was one of the biggest categories entered for a win. So we were super excited. We had a really good year across the board. We’ve been busier, trying to keep this place going and we got more equipment in earlier this year. Our production has finally been able to catch up just the last couple of months. We’ve actually been able to keep specials (on tap longer).

The taps were flowing this year, and the specialty bomber releases were big hits.

Solo: Keeping up with your 16 available taps?

Justin: This is probably the only time we’ve had consistently 16 beers on tap for more than a few weeks at at time. We would have a full board and then we would run out of a special and come back and run out of another special. We’d be down to around 12 to 14 beers on a regular basis. So now it is nice (that) we have the 16 beers on tap at least for now. We will see how things go next year. That’s been a really good thing for us to keep that variety. People always want something different and something new, so it’s been nice to kind of have (a) full winter beer (lineup) on around this time and keeping them on for more than a week or two. It’s been nice for us, and also for our customers who can come back and enjoy the same thing they had (before), as opposed to that stuff just going poof and disappearing. Other than that, we’ve just been trying to keep things moving. It’s been a really busy year up front and in back getting new equipment. We are getting into our third year of brewing.

Solo: Which equipment did you add?

Justin: This year we added two more fermenters and two more brite tanks, so that’s been a pretty big thing for us to help with that gap in production. So now we’ve been able to keep up with doing more double batches of specials and that’s why they’ve been lasting a little longer. Getting into next year our big thing is finding a taproom. We are really trying to find a taproom right now. It’s up and down with progress and where we find potential places. We are trying to solidify something right now, so hopefully getting in next year we will have a better idea of where we are going to be. Our goal is to hopefully have something done by the end of next year. It’s ambitious, but I think it can be done if we find the right place.

It’s getting crowded back in the brewery.

Solo: With everything you guys have done, you take your time, you make sure you are doing it right.

Justin: That’s it, we want to make sure we have a good location that’s got parking, that’s potentially got a patio or a deck, and all of that stuff is like a big part of making sure we continue not only our portfolio of beer but also having a cool place. I mean, we could just set up a draft system in a shed somewhere, but that’s not our style. We want to make sure it’s a solid location. But, with that we also want to start doing improvements on this place. That’s always been something on our minds. Those are things that we are continuing to do. As you saw this last year, we got more TVs, getting an actual sound system indoor and outdoor, getting patio covering, better outdoor lighting. All of that stuff, (such as) continuing to take care of our patio furniture, we will probably get new patio furniture and continue to get new stuff indoors. All of our money gets reinvested. Our profits over the past three years have gone right back into our business. That’s another one of our goals for next year is we would like to start to make a little bit of a profit on what we are doing, as opposed to simply having to re-invest our capital solely back into the business. It’s a cycle where we do well, but then we buy 50k worth of equipment and so that’s good, but we want to keep things improving and also to look for new locations and things like that. Our big goals are looking towards just what we’ve done the last few years where we have a lot of good competitions coming up.

Solo: National IPA Challenge for one.

Justin: Yeah, National IPA Challenge is going to be in February and March. Shortly after that we’ve got the World Beer Cup, and just after that we’ve got IPA Challenge locally again, and then back to GABF, so we’re going to have our hands full next year where every couple of months we’ve got a big thing going on. We still have December left this year and we are trying to do a couple of big events in December, including a bottle release where we’ve got a bourbon-barrel-aged stout that’s our collaboration that we’ve been trying to put together with Jubilation. They actually provided us (a) Buffalo Trace barrel, so that’s been aging for over a year in that barrel, and then we’re going to blend it and bottle it hopefully next week is the plan. So in the next two weeks we will have that and hopefully available some very limited run of bombers, some here, some at Jubilation, but that will be it. We might have a little bit of it on tap, but that will be a really big release.

We are also trying to plan a Festivus party for the 23rd, which just happens to be a Saturday, so we have a beer planned for that. We are working on getting an actual event going that day. So we’re trying to do a couple of fun things in December maybe even another one that we’re trying to put together, but we are trying to end the year with a bang and get ready for January, in which hopefully we might see another special bomber release. We are trying to plan that guy, too. Last year we thought we might put out bombers every month and try to push specialty beers, (but) with our current schedule it’s too much to be able to bottle that many beers that frequently. So we are definitely going to keep up with Chocolate Milk Stout in bombers, and then you will see specialty bomber releases when we have time or if we have something special.

TKO was one of the new beers to earn a bomber release this year.

Solo: So if you’ve got another Black and Blue or Red Glove and such.

Justin: We are talking about if we could get a batch of session IPA and if people were willing to buy that in a bomber, (but) we’re not really sure, I think so myself. Either way, we will have more of that kind of thing coming out on draft.

Solo: I mean you’ve got Founders with All Day IPA in 19.2-ounce cans, so there’s definitely a market for it.

Justin: I love that beer (Featherweight). I’ll drink it in a bomber all day, plus it’s something that you can actually finish a whole bomber of but not be overly inebriated. Some of those big beers like even the heavy barrel-aged ones are great, but …

Solo: It’s better to share, really.

Justin: It is hard to drink a whole 22 ounces of something that’s that rich. Those ones are something that’s meant to be shared. I think a session beer would be something you could enjoy the whole bomber by yourself and it would be great. That’s all stuff that we are trying to work on other than building improvements, potentially (a) taproom, and we really want to solidify our identity more and the culture of who we are. I think we’ve been doing that the past three years, but it seems to never stop the need for that.

Things have been buzzing around the taproom.

Solo: No, it doesn’t. I mean, you start creating an image of yourself and a vision for yourself, and no, you can never stop fighting for that because it will fade far too quickly.

Justin: I mean, Marble’s one of the most established breweries in our state other than Santa Fe and a couple of others, but they never stop marketing. They never stop showing their image and progressing it, and I think that’s something to look forward to creating ourselves. That’s another reason we want keep reinvesting in our brewery. We don’t want to lose our focus and our vision for what this place should be, and it is constant, there is always something. When you open and run a business, you think, oh yeah, that will work here and this will work there just fine, but no, it is constant improvement, so everything changes every few months and that is the hardest part about running any business, especially a brewery. It’s been a bit of a roller coaster, but I think we are on the track that we need to be on, but we kind of have to play our cards right over the next years and make sure that we are sticking to our plan and also not getting too comfortable. I think if we had the mindset of, hey we did well at GABF this last year, we got (mid-size brewpub) of the year, we’ve been doing good with local and national competitions and all of that stuff, we’ve found our place, (but) I don’t like that idea. I want to continue to strive for excellence so our QC and QA is constantly being revamped, and hopefully from the brewery to the front of house and getting into the kitchen, so that all of this continues to stay relevant and we keep that from becoming stale.

With the kitchen, that’s something we continue to make improvements back there. We are putting out different specials every now and then. We have our core set of sandwiches, which is how we started, but we grow that stuff. We’ve added wraps, we’re adding a really nice charcuterie plate, we’ve been doing tacos and some stuff like that, so we’ve been able to give our customers a little more variety. Myself and John (Campi), the general manager here, are constantly bouncing ideas off of each other. The carnitas tacos was just something where we had most of the ingredients here and it was just this idea of we’ve got our pulled pork, why don’t we take that put a little red chile, put it in the oven bake it, and that turned out great. It’s been nice for me having that separation where now I have that general manager so I don’t have to do that position. I can pay attention to what is going on in the brewery portion rather than having to also run the kitchen and all of that other stuff. I almost had time for all of that, but now there’s just no way I could properly attend to both aspects of the brewpub.

Our staff has been changing and we’ve tried to get that more solidified with not only our hiring process, but also our ability to retain our good employees and make this place really function well. Being that we serve a little bit of food, one of the things that we decided to do was table service. Looking back, I don’t know if we would do that again. It’s really hard to keep up with and with a lot of the breweries that we visited recently in Denver, but locally even if they have food they don’t necessarily do table service. It can really be confusing sometimes to especially new customers, especially if it is really busy and we’ve got so much real estate here. People will just show up and sit down and unfortunately sometimes they sit in a spot where you don’t see them and it’s busy and we miss their table and then we get a bad review. So those are all things we are trying to work on. We want to make sure our staff is watching people come in and make sure on busy nights that they are checking the whole place.

Awards season was good to Boxing Bear again in 2017.

Solo: Employee awareness of customers in any good business is paramount to have great success.

Justin: It’s hard since we’ve got corners inside here and outside, so there’s a lot of places where if you are not actively looking for someone, they could easily walk in this side door and sit down and wait and not get service right away. So that’s something that we are really trying to address for us and we are constantly evaluating that, trying to ensure that we have enough people on staff while also have the right people on staff at the right times. It’s all stuff that we have been learning. I knew a lot of this stuff coming into the business, but once you are in charge of it that’s when it changes, when you have to make sure that you are balancing employee coverage with labor costs and all of the rest of that. I’d love to have 20 people on at any given time and each of them just has one table, but that’s simply not something feasible nor affordable in the long run, since none of those employees would make anything from tips with that much staff. It’s just that balance, that’s what we are striving for and working out those little kinks just as every brewery does even five or seven years into it. Being that we are just past three years we are doing well. We are staying on track for what we want to do, but that being said, there’s still plenty of improvement and adjustments to make in lots of areas.

So that’s what we are trying to address and not only that, but like I said, expose ourselves to more people in the city. (We will) hopefully getting some place on the other side of town as far as a taproom will do, and then getting that extra exposure. Because we see that a lot, we see a lot of people that haven’t really heard of us in spite of some of our good successes. It’s exposure. People don’t want to cross the river, I get that (too). I used to live on the other side of town. It’s not easy to do the commutes in this city, especially if you are going and having a couple of beers. It’s not going to make it your priority if you’re going to come out here just to grab a bomber and a growler or something and go back to the other side of town. That doesn’t make that much sense, especially when there’s so much good beer in town. You’ve got Bosque and Marble and La Cumbre out there with plenty of taprooms and other choices, so I get it. If we can help the customer have a little ease of convenience to getting to our products, then I think that’s just going to help us across the board with exposure and everything else. It’s all trying to play the hand that you’ve been dealt and hopefully making the right call, because every year this industry changes. It is more competitive, and also very different every year with what’s going to be on the docket this year. Who knows? Who knows what style, what trends, and what people are looking for as just the taproom?

Seeing some place like Chama River go down scared the shit out of everyone. We all kind of knew what was going on in that place, but we also saw it as a standard that was never going anywhere. And so to see something like that change, I think it kind of shifted the environment for breweries that you are not bulletproof in this society. People have always said that breweries are recession proof, but if you are looking at what is happening now you are seeing a lot of instances where breweries fall off that are just making good beer, and Chama was making great beer! It’s not always just the product, it’s the politics.

Solo: It’s the ability to stay relevant.

Justin: So that’s what we keep looking to is how do we continue to grow this business into something that will actually last a decade or more. These are all things that are constantly on our minds. We are continually meeting and discussing these issues — direction, money, and experience, for not only the customer, but also the brewery scene itself.

Bearfest moved to the ABQ Convention Center for 2017, but it could have a new venue in 2018.

Solo: So Bearfest is another one that you changed up this year.

Justin: Bearfest has been a changing thing as well, being that it grew so much the last couple years. We’re not really sure what we are going to do with that this year. We might be looking at a different venue this time or just changing the whole festival, but Bearfest has been kind of crazy. It’s been really fun the past three years and I don’t know what we are doing for this next year. We’ve been talking about it and throwing ideas around, but it comes down to our ability to find a good location that can host a lot of people that’s just going to be excellent. The convention center worked well, (even though) the spot we had wasn’t the best. There are better locations in the convention center that were already booked, so we are looking at maybe changing that venue at the convention center, or just looking at other places to go. In the future I could see us continuing that, hopefully in some place that will hold enough people and will …

Solo: Allow you to do what you want to do?

Justin: Yeah, and also we will have to evaluate how many breweries we (invite), because I think last year we had so many breweries that some people kind of didn’t get as much attention as they should have, because there was so much going on. So it’s either attendance has to go up or the quantity of breweries will need to shrink down a little bit. Either way, we are good with it as long as we can make sure that the experience is worth going to every year. I can’t think of too much else that’s on the docket for this coming year other than what we’ve covered.

Solo: So continuing to make specialty beers and or bombers as you have the chance.

Justin: You’ll see us do that. We are always looking to make different kinds of beers, and I’m also trying to work with scheduling on having new equipment and having 20-barrel specials instead of 10-barrel specials. (Plus) the timing on all of that as well, trying to make sure we have fresh beer and different varieties for different seasons. That will be something that I am personally working on. But, other than that, I think everything is going to be pretty much rolling into 2018 with the same attitude, just trying to really keep ourselves relevant and making good beer, trying to keep up. Especially if we open a taproom, the keeping up is going to be a bit of a bear.

Solo: That’ll be a whole can of worms on its own.

Justin: And with that, if we do get a taproom going, we will probably need more equipment, so it’s going to be this whole cycle.

Solo: That vicious cycle of hey, we need more stuff so we have to get more stuff to make more stuff.

Justin: And, buy more ingredients to make more beer, so a lot of times you need so much more (than just) money just to get involved in something that will hopefully, maybe, make you a little money. So that’s what we’re looking towards, and hopefully with 2018 we will continue to do well and just make good beer.

* * * * *

There are good things to look forward to, with the hope for a taproom on the eastern side of town, a delightful sounding barrel-aged collaboration stout with Jubilation which will be forthcoming, the Festivus party, and perhaps more in December, plus more various bombers to enjoy as the year progresses, the continuation of Bearfest, and another grand festival season looming. A strong year has come and gone for Boxing Bear, with Featherweight Session IPA claiming bronze at GABF (it was quite quite tasty), Bear Knuckle IPA repeating as the NM IPA Challenge champion, and TKO Triple IPA, which was a delicious third anniversary bomber release, among a plethora of delicious seasonal and specialty beers which took us through one helluva difficult year. On a personal note, I was simply amazed and pleased to be able to enjoy a pint of Vantablack after biking to the brewery on my 35th birthday. I could not have asked for a better seasonal even if it was the very end of May! All the best for the year ahead and Boxing Bear Brewing!

Skål!

— Franz

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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.

La Cumbre is turning seven years old next week, and it will kick off a long series of anniversary events this weekend. Head up to Silva Lanes for some bowling against the La Cumbre staff on Sunday at 1 p.m. Get a team of four together (it’s $5 per player). Each team will play two games, with the points totaled from both in the end to determine who has the highest score and is eligible for prizes. Email zack@lacumbrebrewing.com to sign up in advance. Monday features Ramen Night at the taproom, hosted by Chef Steven Ormsby from Savor from 5 to 9 p.m. Tuesday will feature a beer dinner with My Sweet Basil at the taproom at 6:30 p.m. It costs $50 per person for five courses and reservations can be made by emailing jennb@lacumbrebrewing.com. We will list all of the remaining events in this column next week.

On the new beer front this week, there are a few options to check out. Bosque has Barrel-Aged Double Sunshine Stout on tap as well as for sale in bombers. Kaktus has a slew of new beers in the lineup, including Oatmeal Raisin Stout, Puddle Stomper IPA, and St. Paul’s Porter. Kelly has added 35 N Coffee Porter to its regular lineup, with plenty of new seasonals including Pumpkin Pie Lager and Cap Spackler DIPA. Marble has a fresh Cascade IPA. Quarter Celtic added a SMASH Comet Session IPA. Steel Bender added Porter for Humanity, a new charitable beer, and this Saturday they start the 4 Casks of Christmas with Candy Cane American Stout.

Up in Santa Fe, Blue Corn has a fresh batch of Ginger Braggot and also added Conspirator Doppelbock. Second Street doubles up on the porters with Pecos Porter and Cherry Wood Smoked Imperial Porter. Over in Moriarty, Sierra Blanca rolls out a fresh batch of Whiskey Stout.

Continue reading for all the news that is fit to blog for the week of November 27.

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

Albuquerque metro area breweries

Ale Republic — (505) 281-2828

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

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

Alien Brew Pub — (505) 884-1116

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

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

Bistronomy B2B — (505) 262-2222

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

Beers: Contact the brewery for an updated list.

The Blue Grasshopper — (505) 896-8579

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

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

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

Boese Brothers Brewery — (505) 382-7060

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

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

Weekly Events: Saturday—Downtown Growers’ Winter Market, 10 a.m.-1 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.

Bombs Away Beer Company — (505) 554-3204

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

Beers: Short Fuse Blonde Ale, BABC IPA, Willie Pete Wit, Low Order Porter, High Speed Low Drag Lager, Wild Card Spiced Ale, Brisance Bitter, Bag Drag BPA, Arsenal English Amber, Proximity Pilsner, MKDeuce Pale Ale, Primer Pub Ale, Actuator IPA, Stockpile Stout, Phil’s Incendiary IPA. Welcome to the listings, Bombs Away! The newest brewery in the Southeast Heights is now open at 9801 Acoma Road SE. The Phil’s Incendiary IPA was brewed up for a great cause, so head over to try it soon. Stockpile is a nice, robust beer that is perfect for the season.

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: Chocolate Mint Stout, Pale Ryder, Olde Bosky Porter, Driftwood Oatmeal Stout, Barrel-Aged Double Sunshine Stout, Fresh Start Breakfast Ale. Fresh Start Breakfast Ale, a stout brewed with coffee and maple syrup, will see a portion of its proceeds go to charity. The Sunshine is also for sale in bombers.

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

Bow & Arrow Brewing — (505) 247-9800

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

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

Events: Today (Wednesday)—Stacking Snowmen Paint Party, 5:30 p.m.

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

Boxing Bear Brewing Company — (505) 897-2327

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

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

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

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

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

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

Beers: Otero ESB, Lone Pine Pilsner, Sancho Saison, Pepe the Mule, Trailworks IPA, Dogtoberfest. OK, fine, Pepe the Mule counts as a beer, even though it is basically a Moscow Mule, but it was made with beer. Dogtoberfest is the most recent addition.

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

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

Beers: Exodus IPA, Panama Joe Coffee Stout, Grundy Thunder, Oompa Lupulin DIPA, Falconer’s Arm Pale Ale, Irish Red. Get yourself some Panama Joe before the Crew drinks it all up. The Dark Crystal Warrior Black IPA is the most recent addition.

Live Music: Thursday—Lonn Calanca Band, 6-9 p.m.; Sunday—TBA, 4-7 p.m.

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

(Open daily 8 a.m.–10 p.m.)

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

Dialogue Brewing — (505) 585-1501

(Open daily noon-midnight)

Beers: Belgian Citrus IPA, Berliner Weisse, Sour Raspberry, Sour Pale, Oktoberfest, Dry Irish Stout, O.D.B., Pine Sap Pale Ale, Biere de Mars, Amber Ale. The most recent additions are the Biere de Mars and Amber Ale. Sadly, the recent batch of Das Palabra lager has run out.

Events: Thursday—HandCrafted with All Chola (vendor), DJ Clout (music), Stephanie C (artist), 6 p.m.

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

Drafty Kilt Brewing — (505) 881-0234

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

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

Events: Saturday—Paint and Sip Class: Relax It’s Just Art, 6-8 p.m.

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

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

Flix Brewhouse — (505) 445-8500

(Open daily 11 a.m.-midnight)

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

Hops Brewery — (505) 369-1378

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

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

Live Music: Saturday—Red Revival, 8 p.m.

Weekly Events: Today (Wednesday)—Open Mic, 7-9 p.m.

Kaktus Brewing — (505) 379-5072

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

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

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

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

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

Kellys Brew Pub — (505) 262-2739

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

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

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

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

La Cumbre Brewing — (505) 872-0225

(Open every day at noon)

Beers: Ales for ALS IPA, Pecos Porter, Gracias Por Fumar, Noche de Paz. The amazing La Negra has already run out on tap, so if you can find more for sale in bombers, get it now. The Noche de Paz is the most recent addition.

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

Weekly Events: Tuesday—Loteria (every other week), 6:30-8:30 p.m.

Lizard Tail Brewing — (505) 717-1301

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

Beers: Contact the brewery for an updated list.

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

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

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

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

Beers: Barrel-Aged Amber, Dubbel, Golden Ale, Cholo Stout, Reserve Ale, Tripel, Amarillo Pale Ale (Downtown only), Cascade IPA (Downtown and Heights only), Dry Oaked Stout (Downtown and Heights only), Prickly Pear Gose (Heights only), Double IPA (Heights only), Horchata Porter (Heights and Westside only), Gin Barrel Brett (Westside only), Rouge Maverique (Westside only), Cereza! Cerveza! (Westside only), Joe Pumpkin on nitro (Westside only), Abbey Brett (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 Reserve Ale, Dry Oaked Stout, Tripel, Cascade IPA, Double IPA, and Cholo Stout are the most recent additions.

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

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

Live Music (Westside): Friday—The Porter Draw, 8-11 p.m.; Saturday—Todd Tijerina, 8-11 p.m.

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

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

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

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

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

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

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

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

(Tues–Sat 3–9 p.m.)

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

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

Ponderosa Brewing Co. — (505) 639-5941

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

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

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

Quarter Celtic Brewpub — (505) 503-1387

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

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

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

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

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

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

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

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

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

Rio Bravo Brewing Company — (505) 900-3909

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

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

Live Music: Thursday—Jon Soucy, 6-8 p.m.; Friday—Still Closed For Repairs, 7-9 p.m.; Saturday—Duke City Riots, 8:30 p.m.

Weekly Events: Today (Wednesday)—Movie Night, 7 p.m. or later; Friday—Headliners Comedy presents Friday Night Fools ($5 cover, event only), 9:30 p.m.; Sunday—Pints & Planks with Yoga Zo

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

Sidetrack Brewing — (505) 832-7183

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

Beers: Switchgear IPA, 3:10 to Belen Brown Ale, Railhead Red, Dark Engine Stout, 2926 Steam Lager, Buzz Bomb. This Friday marks the arrival of Buzz Bomb, a coffee pale ale made in collaboration with neighboring Zendo and its roaster, Odacrem. Starting Friday at 1 p.m. (early opening), with any pint purchase of Buzz Bomb you will also get a Buckwheat Cacao Nib cookie from Burque Bakehouse.

Cask: The 2926 Steam and 3:10 to Belen are in the firkins.

Starr Brothers Brewing — (505) 492-2752

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

Beers: Starrstruck IPA, L.A. Woman (Blonde), Red Zepplin, Lampshade Porter, Starrphire Pilsner, Brown Chicken Brown Cow, Jack Tooth Grin, Citra Grin (Pale Ale), A Roll in Ze Hay (Hefeweizen), Black Friday (Dark American Lager). The most recent additions are Black Friday, A Roll in Ze Hay, Citra Grin, and Jack Tooth Grin.

Steel Bender Brewyard — (505) 433-3537

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

Beers: (house) Skull Bucket IPA, Red Iron Red, Sparkfitter Amber, Lloyd’s 3 O’Clock Kolsch, Blue Bullet Stout, The Village Wit; (seasonals/specialties) Smith Hopper Extra Pale Ale with Dr. Rudi, Figgy Pudding, Plymouth Rock & Rye Saison, Who’s Brett IPA, Ich Bin Ein Cranberry, Porter for Humanity. The most recent additions are the Porter for Humanity, Ich Bin Ein Cranberry, Who’s Brett, Figgy Pudding, and Plymouth Rock & Rye Saison. This Saturday marks the start of the 4 Casks of Christmas with Candy Cane American Stout.

The 377 Brewery — (505) 934-0795

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

Beers: (house) 377 IPA, Dieterhosen Hefe, El CuCuy (DIPA), Fat Brown Guy (Porter), Red Horse NM Lager, Schwarzbier, Berliner Weisse, Naked Ale (Pale); (seasonals) Secret Squirrel (Best Bitter), Black Ops Hops, Kolsch, Full Booty Stout, Scottish Ale, Say Juan (Summer Saison), Plum Sour, Peach Wheat, Oktoberfest, Spiced Wild Red Ale, Milk Stout, Bourbon Barrel-Aged Pumpkin Porter. This inaugural batch of Oktoberfest from The 377 hits the right notes, with some malty breadiness without too much sweetness. The Spiced Wild, Milk Stout, and BBA Pumpkin Porter are the most recent additions.

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

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

(Nob Hill: Sun–Weds noon–midnight, Thurs noon–2 a.m., Fri–Sat noon–2 a.m.; Wells Park: Mon–Thurs 3 p.m.–close, Fri–Sun 1 p.m.–midnight; Four Hills: Sun–Thurs 11 a.m.–midnight, Fri–Sat 11 a.m.–2 a.m.)

Beers: Chocolate Milk Stout, Berry Cider, Javi Lager, Jack the Sipper, Belgo American Pale Ale, Three-Two Amber, 2016 Stein Wine, Turkey Drool, Cowboy Coffee (Wells Park batch is on nitro), Cranberry Ginger Cider, Plum Spice Berliner Weisse (Wells Park and Four Hills only), Flanders Red Ale (Wells Park and Four Hills only), Desert Dweller DIPA (Wells Park and Four Hills only), Scout Golden Ale (Wells Park and Four Hills only), Cascara Cider (Four Hills only), Minute-4 (Four Hills only). Recent additions to the lineup are the Desert Dweller DIPA and Cranberry Ginger Cider, as well as the Turkey Drool and an archived supply of 2016 Stein Wine.

Live Music (Wells Park): Thursday—Dallas Higgins, 8 p.m.; Saturday—The High Desert Playboys, 8 p.m.

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

Live Music (Four Hills): Saturday—Eli del Puerto, 7 p.m.

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

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

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

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

Turtle Mountain Brewing Company — (505) 994-9497

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

Beers: Lil’ Shelly (Pale Ale), Cosmic Yum Yum, Can’t Catch Me Copper Lager, Arsenal Porter, Pour les Abeilles, Capspackler Imperial IPA, Depravity Barleywine. An archived keg of Depravity has been tapped for a limited time. The Capspackler (9.5% ABV, 125+ IBU) and Arsenal Porter are the two most recent additions.

Cask: Tuesday—TBA

Santa Fe breweries

Blue Corn Brewery — (505) 438-1800

(Open daily 11 a.m.–10 p.m.)

Beers: Oktoberfest, La Santa Oscura, Ginger Braggot, Conspirator Doppelbock. The La Santa Oscura is a holiday spiced dark lager. The Conspirator is the most recent addition, along with a fresh batch of Ginger Braggot.

Chili Line Brewing — (505) 500-7903

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

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

Live Music: Every night at 7 p.m.

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

Duel Brewing Company — (505) 474-5301

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

Beers: Bad Amber, WWWMD (Barrel-Aged Whistler), Marcel, Fantin (Double Pale Ale), Duchamp (Sour Wit), Cezanne Magnifique, HMWWA FIACFW, Cezanne Verite, Fiction (IPA), Lourd of Funk. This batch of Cezanne Verite is barrel aged and it is also for sale in bombers. The WWWMD acronym stands for What Would Whistler’s Mother Do. Old favorite Fiction is back, and Titian and Whistler will return soon.

Live Music (ABQ taproom): Thursday—Jacob Chavez, 8 p.m.

Other Events (ABQ taproom): Friday—We’re a Star December: Day 1, 5 p.m.

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

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

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

Rowley Farmhouse Ales — (505) 428-0719

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

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

Santa Fe Brewing Company — (505) 424-3333

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

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

Live Music (ABQ taproom): Friday—Vintage Brew, 6-9 p.m.

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

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

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

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

Live Music (Original location): TBA

Live Music (Railyard): Friday—The Palm in the Cypress, 6-9 p.m.; Saturday—The Blues Revue Band, 6-9 p.m.

Live Music (Rufina): Thursday—Couches, Treemotel, Edward Almost, 8 p.m.

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

Other breweries you need to visit

Bathtub Row Brewing — (505) 500-8381

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

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

Sierra Blanca Brewing — (505) 832-2337

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

Beers: Oktoberfest, Cherry Sour, Interstella Vanilla, Cherry Wheat, Single Hop IPA. The Whiskey Stout will return in a week-and-a-half. The Cherry Sour is back for another run. Oktoberfest is now available on tap. Cherry Wheat is available in bottles and won a gold medal at GABF this year. A new batch of Whiskey Stout arrives Friday.

* * * *

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

Kaktus went ahead and remodeled the interior of its Nob Hill taproom.

Kaktus Brewing had the unfortunate timing of opening its Nob Hill taproom just as construction began on the Albuquerque Rapid Transit project. Now, as the last of the orange cones have been removed, Kaktus is looking to finally find its niche with a taproom remodel.

“As you know, right when we opened this location, they started A.R.T.,” owner Dana Koller said. “We were just up against it hard, the challenge right there for a while. We just got motivated as they were completing A.R.T., supposedly they’re about to run any day now, we decided to recreate ourselves along with that. All of our changes would be done December 1. So, we didn’t close to make the changes, we’ve been incrementally creating them, and then December 1 is when it’s like this is where we’re at.”

The new interior is both cozy and pseudo-industrial.

Kaktus tossed out the old, almost 1960s-style mod furniture. The bar is now one solid piece with a concrete counter top. The new vibe is almost a sort of throwback style, but mixed with a little bit of the eclectic fun that the original brewery in Bernalillo has been sporting since day one.

“We’ve been trying to figure out our niche here,” Dana said. “We’ve got an incredible niche in Bernalillo. I mean a niche in the whole industry, a brewery on the way to Santa Fe, on the way back from the Jemez. So we’ve been trying to figure out our niche here. We decided to go with this really aggressive social environment. We’re pushing those social hours between 2 p.m. and 10:30 p.m.”

Kaktus is moving away from being seen as a restaurant with beer, Dana said.

“That’s the niche we’re trying to create, a social environment more away from the restaurant to focus more on the taps and the drinks,” Dana said. “Before you walked in and we felt like people weren’t too sure if we were going more restaurant or more taproom. Now we’ve just decided to go much more taproom, more bar oriented.”

Relax after a long day with a pint or two.

The menu is quite different from anywhere else in Nob Hill.

“Our menu is all about those fine hors devours and flatbreads, more bar menu style, but pretty nice,” Dana said. “It’s something you’re not going to find anywhere else. We’re doing duck wings, squash and goat cheese flatbreads, a unique grilled cheese.”

The changes have not been limited to the downtown taproom space. Head on upstairs for a new experience as well.

“We did the same thing with the rooftop patio,” Dana said. “We added some new lights up there. It’s all lounge furniture from one end to the other. It’s super comfortable. We’ve even got new staff coming on board this week. It’s almost a full overhaul, to a degree. We have a nice new feel, so when people walk in it’s going to be a whole new experience.”

Dana shared this photo of what the rooftop patio now looks like at night. The plant holders will be replaced soon by mini-fireplaces.

Capturing some of the Bernalillo experience, but also giving the taproom its own voice, has been the goal.

“That was the other thing, we tried to match our Bernalillo spot with its eclectic-ness, and we still did, but we’re definitely taking it up a notch at Nob Hill to identify ourselves more,” Dana said. “Bernalillo is outdoorsy, kick your feet up, chickens are running around the property. This is going to be nothing like that at all. We’re going to be the opposite of that, a real clean, fun environment, the start of your social night.”

The timing could not be better for Kaktus to make these sorts of moves. A.R.T. coming to an end is one thing, but this Saturday will feature the annual Twinkle Light Parade, and the following Saturday will feature Shop and Stroll.

“I thought we offered something different to begin with, but it wasn’t enough for people to talk about,” Dana said. “It wasn’t enough for people to be like oh, my experience was great there. We started the aggressive changes with the menu. The day after Thanksgiving, we were open that Friday and Saturday and that’s it, we already got a really good response to the style those two days. People walking in the door were so positive. I’m so excited about this week.”

All of us in the Crew wish Kaktus luck in finding that niche. We look forward to chilling out with pints like the delicious new Oatmeal Raisin Stout in the near future.

Cheers!

— Stoutmeister

Red Hat Hops and the Village of Los Ranchos recently held a forum to bring together local farmers and breweries.

Hop growing has expanded in the United States from the Pacific Northwest to the Rocky Mountains of Colorado to coincide with the rising tide of craft beer. At long last, it is beginning to grow roots here in New Mexico, as we are still growing as a brewing destination.

I had the chance to attend a forum hosted by Red Hat Hops and the Village of Los Ranchos earlier this month, and was pleased to be included in the first collective meeting between hop growers, breweries, farmers, brewery chefs, and other related officials from the Guild and the state. Above all, the intent for this gathering was to open a dialogue to foster community, collaboration, and communication between the farmers who would like to supply our local breweries with local ingredients, and the breweries.

John Seabrooks, formerly of Rio Bravo and with over 26 years in the brewing industry, started us off by illustrating the impetus behind local collaboration.

“It is important to start the dialogue and figure out what all of the needs are (of breweries),” John said, “so we can go to the state and other federal agencies and begin to see what we can do to begin to get the appropriate funds to support the initiative of local growers.”

Starting an industry from scratch is no easy task, with much of the equipment required to grow the ingredients needed for making beer costing more than your typical startup business is able to afford. Thus, creating a group for our local growers much like our Brewers Guild is quite important, so as to be able to foster collaboration and cooperation to get our local hop business going. As of this writ, we are up to four total hops growers in the state of New Mexico, with representatives from Red Hat Hops, Crossed Sabers Hops, Stone Lizard Hops, and White Crow Hops all in attendance.

With the recent explosion of some tremendous wet-hopped beers appearing at the end of this year’s growing season, which built on the success of prior years in magnitude and availability, the general consensus is to push for that as a stepping stone for our local hop growers initially, and build on the success of such beers as Bosque’s Acequia IPA and wet hop series, La Cumbre’s Wet Hopped Elevated, and Santa Fe Brewing’s Wet Hopped Strong Ale, to name a few. The possibility of a future Wet Hopped IPA challenge to go alongside our annual IPA challenge was also broached, and is certainly a mouthwatering and palate-destroying possibility, which we will certainly keep on our radar for any developments.

When it comes to brewing beers with wet hops, freshness is king. As we are in relatively close proximity to hop growers in Colorado, our breweries can sometimes see hops harvested and brought down within one to two days or so, and added to beers in the process of being brewed almost immediately. If we were able to cut that time down to a matter of hours, our collective palates would all benefit from the added oils and luscious flavors and aromas that wet hops are known for.

So where are we in terms of hop production in our state now and where are we headed? As Tom from Red Hat Hops put it, “This year we all established what we are doing. I think most of us are doing expansions for next year already. So, for 2018, we are looking at between 10 and 12 acres of harvestable hops in New Mexico. The following year that will likely double and if we get the support of brewing community it’s going to take off exponentially.”

Here’s hoping this will take off, which would benefit all of us hopheads, brewers, and local growers alike. On the topic of hops and how they are used, a typical brew will use strictly dried hop pellets, which keep their magical powers of flavoring substantially longer than fresh hops, so a longer-term goal will be for our state to grow our hop business enough to support the procurement of a large scale hop-drying facility or oast house, likely with some help from the state via the NM Brewers Guild.

You may ask yourself why now? Why are locally sourced ingredients from private businesses so vital to the future of the craft brewing industry? The answer lies with the elephants in the room, the evil empire that is AB InBev and its ilk, which have been procuring malt and hop suppliers to drive their own costs down and put pressure on their competitors, which limits or in some cases eliminates (as was the case with South African hop varieties this past year) availability of those ingredients for craft breweries. These types of market manipulative, monopolistic practices are a huge reason to forge ahead with locally grown and sourced ingredients for beers not beholden to the deplorable multi-billion dollar “beer” conglomerates.

As John so excellently put it, “As a result of AB InBev’s hold on the market, they essentially said we will no longer sell the hops that some craft brewers throughout the world are using that are produced in South Africa. They essentially told everyone that we are saving those hops so that we (InBev) can give them to the craft breweries that we own. In my mind this is the tip of the iceberg. I don’t believe what they are saying in terms of there being a shortage of these hops. What they are doing is essentially taking care of their own business first at the expense of other craft breweries in the world who need to use these South African hops. So, as these huge conglomerates continue to get bigger and buy up more and more craft components, they begin to exert market forces which make it even more difficult for craft brewers to keep their doors open.”

As John went on to illustrate, this also hits the home brewer as well, with the conglomerates wanting to have complete dominance over alcoholic beverages worldwide from the macro to the micro all under their banner for their own profit. So it is essential that we do all that we are able to fight this attempt at utter monopoly by looking to our local providers, which will remain local rather than caving to the self-serving dumptruck-of-cash approach of these conglomerates.

Those of you who know your hop varieties are probably asking which ones are being grown in our state and the answer is quite a few, including the following — Chinook, Cascade, Neo Mexicanus, Centennial, Columbus, and Nugget. There is definitely a lot to look forward to in light of what I learned here about how well hops grow in our climate, and the possibilities for growing not only hops at the local level, but also grain and other fruits and vegetables used in brewing beer or supporting brewery kitchens to bring us good quality locally sourced cuisine.

This was a well attended and successful first gathering of growers, farmers, and brewers, and here’s hoping for a successful harvest this coming year and for good collaboration going forward. Thanks to Red Hat Hops for bringing all of this together and I look forward to future meetings like this as our local brewing community expands from brewery to farmland and beyond.

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 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.

First up, happy Thanksgiving in advance. Go ahead, be a glutton, but make sure to stay off the roads. Just remember to fill those growlers in advance. So far, no brewery has told us that it is closing early today (Wednesday), so you have plenty of time. Then comes Friday, when consumers go nuts for Black Friday. Well, skip the stores and focus on the beer. It’s far less stressful. To help you out, Jubilation will have its usual slew of beers, including Bourbon County Brand Stout and its many variants and vintages, for sale starting at 9 a.m. Get there early so you’re at the front of the line for the best stuff, as supplies will not last. Another option will be to go to Rowley Farmhouse Ales in Santa Fe for their Blackest Friday event. There will be a slew of exclusive barrel-aged stouts on tap starting at 11:30 a.m. The keg of Great Divide Laws BA Yeti is the only one to reach New Mexico (thank you, Thomas DeCaro!), so you gotta get over for that one alone. There will also be Deschutes 2016 Abyss, Dogfish Head Oak-Aged Vanilla Worldwide Stout, Odell Whiskey BA Lugene, Marble Unit Monster, La Cumbe La Negra, North Coast BA Old Rasputin, Firestone Walker XXI Anniversary Ale, and Oskar Blues 2016 BA Ten Fidy. Um, get a hotel afterwards, or take the RailRunner back and forth. Because, wow.

There are also a slew of brewery-based special markets, featuring all local vendors and artists, over the next several days. Get your Christmas shopping done early and enjoy a pint or two, it’s the best of both worlds. The first Marble Market takes place downtown Saturday from noon to 5 p.m. Second Street Rufina hosts a market Saturday starting at 11 a.m. Rio Bravo hosts a Small Business Saturday Pop Up Boutique at noon. The Babes and Bullies Holiday Market will take place Sunday at 11 a.m. at the Red Door Downtown Taproom.

All breweries are closed Thursday, save for Drafty Kilt (open 3-8 p.m.) and Blue Corn (open 2-8 p.m.). Sidetrack will open early today at noon and Friday at 1 p.m., but is closed for the holiday. If anyone is open on Thanksgiving and forgot to tell us, well, oops on their part.

On the new beer front this week, there are a few options to check out. Bosque brings back Driftwood Oatmeal Stout for a limited time, plus this coming Tuesday, a new charity beer debuts in the form of Fresh Start Breakfast Ale, a stout made with maple syrup and coffee. Bow & Arrow released Savage Times Sour IPA on Tuesday, so go get some while it lasts. Take flight with Scotch Rocket at Boxing Bear. Canteen has a fresh batch of Irish Red, plus one keg of Social Capital: Pumpkin for the holiday, and Dark Crystal Warrior Black IPA debuts Friday. Flix Brewhouse jumps on the New England-style IPA train with Hazeas Corpus. La Cumbre has brought back Noche de Paz. Nexus has a Belgian Tripel on tap starting today. Sidetrack teams up with Zendo for Buzz Bomb, a coffee pale ale, starting Friday. Starr Brothers debuts Dark American Lager on Friday. Tractor brings back Desert Dweller DIPA, for those of you missing hops. Turtle Mountain goes big with Capspackler Imperial IPA.

Up in Santa Fe, Rowley Farmhouse Ales also releases the new Bosco P. Coltrane, a chocolate brown ale. Second Street turns over a slew of taps with ESB, Vienna Lager, Boneshaker Bitter, Rufina Amber, Pivotal IPA, and Summer Rain Sour.

Continue reading for all the news that is fit to blog for the week of November 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

Ale Republic — (505) 281-2828

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

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

Alien Brew Pub — (505) 884-1116

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

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

Bistronomy B2B — (505) 262-2222

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

Beers: Contact the brewery for an updated list.

The Blue Grasshopper — (505) 896-8579

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

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

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

Boese Brothers Brewery — (505) 382-7060

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

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

Events: Today (Wednesday)—The Turkey Thrift Throwback, 6 p.m.

Weekly Events: Saturday—Downtown Growers’ Winter Market, 10 a.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.

Bombs Away Beer Company — (505) 554-3204

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

Beers: Short Fuse Blonde Ale, BABC IPA, Willie Pete Wit, Low Order Porter, High Speed Low Drag Lager, Wild Card Spiced Ale, Brisance Bitter, Bag Drag BPA, Arsenal English Amber, Proximity Pilsner, MKDeuce Pale Ale, Primer Pub Ale, Actuator IPA, Stockpile Stout, Phil’s Incendiary IPA. Welcome to the listings, Bombs Away! The newest brewery in the Southeast Heights is now open at 9801 Acoma Road SE. The Phil’s Incendiary IPA was brewed up for a great cause, so head over to try it soon. Stockpile is a nice, robust beer that is perfect for the season.

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: PSA (Pumpkin Spiced Ale), Chocolate Mint Stout, Pale Ryder, Olde Bosky Porter, Cumulus Wheat IPA, Driftwood Oatmeal Stout. Welcome back, Driftwood, Pale Ryder, Cumulus, and Olde Bosky Porter! The Chocolate Mint Stout is the latest delectable dessert beer on tap. This coming Tuesday, look for Fresh Start Breakfast Ale, a stout brewed with coffee and maple syrup, with a portion of the proceeds going to charity.

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

Bow & Arrow Brewing — (505) 247-9800

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

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

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

Boxing Bear Brewing Company — (505) 897-2327

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

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

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

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

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

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

Beers: Otero ESB, Lone Pine Pilsner, Sancho Saison, Pepe the Mule, Trailworks IPA, Dogtoberfest. OK, fine, Pepe the Mule counts as a beer, even though it is basically a Moscow Mule, but it was made with beer. Dogtoberfest is the most recent addition.

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

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

Beers: Exodus IPA, Panama Joe Coffee Stout, Grundy Thunder, Oompa Lupulin DIPA, Falconer’s Arm Pale Ale, Irish Red, Social Capital: Pumpkin. There is one keg of Social Capital: Pumpkin available this week. Get yourself some Panama Joe before the Crew drinks it all up. This Friday, look for Dark Crystal Warrior Black IPA.

Live Music: Sunday—Russell James Pyle & Eventide, 4-7 p.m.

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

(Open daily 8 a.m.–10 p.m.)

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

Dialogue Brewing — (505) 585-1501

(Open daily noon-midnight)

Beers: Belgian Citrus IPA, Berliner Weisse, Sour Raspberry, Sour Pale, Oktoberfest, Dry Irish Stout, O.D.B., Pine Sap Pale Ale, Biere de Mars, Amber Ale. The most recent additions are the Biere de Mars and Amber Ale. Sadly, the recent batch of Das Palabra lager has run out.

Live Music: Today (Wednesday)—The Gershom Brothers, 7 p.m.; Friday—Garry Blackchild, 7 p.m.; Saturday—Albuquerque Music All-Stars, 2 p.m.

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

Drafty Kilt Brewing — (505) 881-0234

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

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

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

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

Flix Brewhouse — (505) 445-8500

(Open daily 11 a.m.-midnight)

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

Hops Brewery — (505) 369-1378

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

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

Live Music: Saturday—Red Revival, 8 p.m.

Weekly Events: Today (Wednesday)—Open Mic, 7-9 p.m.

Kaktus Brewing — (505) 379-5072

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

Beers: Porter Auf Deutsch, Cucumber Ale, Bavarian Golden Ale, Ctrl-Alt-Drink, Basil Lager, Helles Lager, IPA, Walnut Cider, DjinnJar Kombucha. The most recent additions include Cucumber Ale, Basil Lager, and Helles Lager.

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, Sleeping Dog Stout; (seasonal) Hefeweizen, Farmhouse Apricot, Mars DIPA, Lobo Red Ale. The Lobo Red was brewed for the University of New Mexico athletic program, if you could not guess. Yes, that is Sleeping Dog Stout, formerly of Chama River, now back in all its dark glory.

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

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

La Cumbre Brewing — (505) 872-0225

(Open every day at noon)

Beers: Ales for ALS IPA, Pecos Porter, Gracias Por Fumar, Noche de Paz. The amazing La Negra has already run out on tap, so if you can find more for sale in bombers, get it now. The Noche de Paz is the most recent addition.

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

Weekly Events: Tuesday—Loteria (every other week), 6:30-8:30 p.m.

Lizard Tail Brewing — (505) 717-1301

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

Beers: Contact the brewery for an updated list.

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

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

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

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

Beers: Gin Barrel Brett, Barrel-Aged Amber, Dubbel, Golden Ale, Cholo Stout, Reserve Ale, Dry Oaked Stout (Downtown and Heights only), Prickly Pear Gose (Downtown and Westside only), Rouge Maverique (Downtown and Westside only), Raspberry Nitro Stout (Heights and Westside only), Cereza! Cerveza! (Heights and Westside only), Tripel (Heights and Westside only), Amarillo Pale Ale (Heights and Westside only), Joe Pumpkin on nitro (Westside only), Abbey Brett (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 Reserve Ale, Dry Oaked Stout, Golden Ale, Cereza! Cerveza! (a sour), Tripel, Prickly Pear Gose, and Cholo Stout are the most recent additions.

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

Live Music (Heights): Friday—Julian Dossett Trio, 7-10 p.m.; Saturday—Fabulous Martini Tones, 7-10 p.m.

Live Music (Westside): Friday—Stanlee Kee and Step In, 8-11 p.m.; Saturday—The Gershom Brothers, 8-11 p.m.

Other Events (Downtown): Saturday—Marble Market, noon-5 p.m.

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

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

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

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

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

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

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

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

(Tues–Sat 3–9 p.m.)

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

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

Ponderosa Brewing Co. — (505) 639-5941

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

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

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

Quarter Celtic Brewpub — (505) 503-1387

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

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

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

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

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

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

Events (Taproom): Saturday—Babes and Bullies Holiday Market, 11 a.m.

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

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

Rio Bravo Brewing Company — (505) 900-3909

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

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

Live Music: Today (Wednesday)—Ceekay Jones, 6 p.m.; Friday—RJ Perez, 6:30 p.m.; Saturday—Loopers Delight Version 1.0, 1:30 p.m., Nathan Fox, 7 p.m.

Other Events: Saturday—Small Business Saturday Pop Up Boutique, noon

Weekly Events: Today (Wednesday)—Movie Night, 7 p.m. or later; Thursday—Girls Pint Out, all day; Friday—Headliners Comedy presents Friday Night Fools ($5 cover, event only), 9:30 p.m.; Sunday—Pints & Planks with Yoga Zo

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

Sidetrack Brewing — (505) 832-7183

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

Beers: Switchgear IPA, 3:10 to Belen Brown Ale, Railhead Red, Dark Engine Stout, 2926 Steam Lager, Buzz Bomb. This Friday marks the arrival of Buzz Bomb, a coffee pale ale made in collaboration with neighboring Zendo and its roaster, Odacrem. Starting Friday at 1 p.m. (early opening), with any pint purchase of Buzz Bomb you will also get a Buckwheat Cacao Nib cookie from Burque Bakehouse.

Cask: The 2926 Steam and 3:10 to Belen are in the firkins.

Starr Brothers Brewing — (505) 492-2752

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

Beers: Starrstruck IPA, L.A. Woman (Blonde), Red Zepplin, Lampshade Porter, Starrphire Pilsner, Brown Chicken Brown Cow, Foggy Monocle (Oatmeal Stout), Oakey Smokey, Jack Tooth Grin, Citra Grin (Pale Ale), A Roll in Ze Hay (Hefeweizen). The most recent additions are A Roll in Ze Hay, Citra Grin, and Jack Tooth Grin. The Dark American Lager joins the lineup Friday.

Steel Bender Brewyard — (505) 433-3537

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

Beers: (house) Skull Bucket IPA, Red Iron Red, Sparkfitter Amber, Lloyd’s 3 O’Clock Kolsch, Blue Bullet Stout, The Village Wit; (seasonals/specialties) Smith Hopper Extra Pale Ale with Dr. Rudi, Cow Plow Brown Ale, V.M.O.M.G. (Marzen), Figgy Pudding, Plymouth Rock & Rye Saison, Who’s Brett IPA, Ich Bin Ein Cranberry. The most recent additions are the Ich Bin Ein Cranberry, Who’s Brett, Figgy Pudding, and Plymouth Rock & Rye Saison.

The 377 Brewery — (505) 934-0795

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

Beers: (house) 377 IPA, Dieterhosen Hefe, El CuCuy (DIPA), Fat Brown Guy (Porter), Red Horse NM Lager, Schwarzbier, Berliner Weisse, Naked Ale (Pale); (seasonals) Secret Squirrel (Best Bitter), Black Ops Hops, Kolsch, Full Booty Stout, Scottish Ale, Say Juan (Summer Saison), Plum Sour, Peach Wheat, Oktoberfest, Spiced Wild Red Ale, Milk Stout, Bourbon Barrel-Aged Pumpkin Porter. This inaugural batch of Oktoberfest from The 377 hits the right notes, with some malty breadiness without too much sweetness. The Spiced Wild, Milk Stout, and BBA Pumpkin Porter are the most recent additions.

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

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

(Nob Hill: Sun–Weds noon–midnight, Thurs noon–2 a.m., Fri–Sat noon–2 a.m.; Wells Park: Mon–Thurs 3 p.m.–close, Fri–Sun 1 p.m.–midnight; Four Hills: Sun–Thurs 11 a.m.–midnight, Fri–Sat 11 a.m.–2 a.m.)

Beers: Chocolate Milk Stout, Berry Cider, Scout Golden Ale, Javi Lager, Jack the Sipper, Belgo American Pale Ale, Three-Two Amber, Goathead Hador Doppelbock, Turkey Drool, Cowboy Coffee (Wells Park batch is on nitro), Cranberry Ginger Cider (Wells Park and Four Hills only), Plum Spice Berliner Weisse (Wells Park and Four Hills only), Flanders Red Ale (Wells Park and Four Hills only), Desert Dweller DIPA (Wells Park and Four Hills only), Cascara Cider (Four Hills only), Minute-4 (Four Hills only). Recent additions to the lineup are the Desert Dweller DIPA and Cranberry Ginger Cider, as well as the Turkey Drool and Goathead Hador.

Live Music (Wells Park): Saturday—Jack Kerowax, 8 p.m.

Live Music (Nob Hill): Today (Wednesday)—Jacob Chavez, 8:30 p.m.; Friday—David Garcia, 5 p.m.; Saturday—Cali Shaw, 5 p.m.

Live Music (Four Hills): Saturday—Russell James Pyle, 7 p.m.

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

Cask: Tuesday—Can’t Catch Me Copper Lager

Santa Fe breweries

Blue Corn Brewery — (505) 438-1800

(Open daily 11 a.m.–10 p.m.)

Beers: Oktoberfest, Barrel-Aged Imperial Porter, Apparition Pale Coffee Ale, La Santa Oscura. The most recent addition is La Santa Oscuar, a holiday spiced dark lager.

Chili Line Brewing — (505) 500-7903

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

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

Live Music: Every night at 7 p.m.

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

Duel Brewing Company — (505) 474-5301

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

Beers: Bad Amber, WWWMD (Barrel-Aged Whistler), Marcel, Fantin (Double Pale Ale), Duchamp (Sour Wit), Cezanne Magnifique, HMWWA FIACFW, Cezanne Verite, Fiction (IPA), Lourd of Funk. This batch of Cezanne Verite is barrel aged and it is also for sale in bombers. The WWWMD acronym stands for What Would Whistler’s Mother Do. Old favorite Fiction is back, and Titian and Whistler will return soon.

Live Music (ABQ taproom): Friday—James Whiton vs. Zillaphyst, 9 p.m.

Other Events (ABQ taproom): Today (Wednesday)—Free Foosball Tournament, 7:30 p.m.; Saturday—Hip Hop Holiday & Ugly Sweater Party, 9 p.m.

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

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

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

Rowley Farmhouse Ales — (505) 428-0719

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

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

Santa Fe Brewing Company — (505) 424-3333

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

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

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

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

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

Beers: Kolsch, IPA, Cream Stout, Coffee Porter, XX ESB, ESB, LVL Stout, Vienna Lager, Breaking Plaid Scotch Ale, Rufina Amber, Summer Rain Sour, Boneshaker Bitter, Pivotal IPA. The most recent additions are the ESB, Vienna Lager, Rufina Amber, Summer Rain, Boneshaker, and Pivotal.

Live Music (Original location): TBA

Live Music (Railyard): Friday—Alex Maryol, 6-9 p.m.; Saturday—Fritz & The Blue Jays, 6-9 p.m.

Live Music (Rufina): Tuesday—Combsy with Bodies & Tone Ranger, 7:30 p.m.

Other Events (Rufina): Saturday—Holiday Market, 11 a.m.

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

Other breweries you need to visit

Bathtub Row Brewing — (505) 500-8381

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

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

Sierra Blanca Brewing — (505) 832-2337

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

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

* * * *

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

Cheers!

— Stoutmeister

The beers were flowing and business was busy again at Tractor in 2017.

Change is the one constant at our local breweries, even the long-established ones like Tractor Brewing. A frenetic 2017 is nearly in the books, so I sat down with co-owner/president Skye Devore, co-owner/brewmaster David Hargis, and marketing director Jeremy Kinter last Thursday to try to sum it all up and preview what is on deck for 2018.

“I always have a hard time remembering,” Skye said. “I’m like what did we do this year, I always feel like we didn’t do anything, but we did a lot.

“We opened a (new) taproom. We went into distribution in El Paso. We did some seasonal cans, that was new and exciting, and transitioned everything to 16-ounce cans except for (Mustachio) Milk Stout. I think that’s all.”

Jeremy added that the recent Stranger Things Arcade Carnival was the single largest event, in terms of attendance and sheer scope, in the history of the Wells Park location.

Yes, this photo of the Stranger Things Arcade Carnival is a little blurry, but someone was a few beers deep when he took it in the jam-packed Wells Park taproom.

Most of the headlines this year were about the new Four Hills taproom, which proved to be a relatively easy project for the brewery staff.

“We’re pretty fortunate that we didn’t have any big construction delays at Four Hills,” Skye said. “It was pretty quick. We signed the lease in April and opened in August.”

The locals in the area, many of whom had never tried Tractor before, quickly embraced the taproom.

“It seems to me it’s also been the fastest adoption by a neighborhood,” David said. “The neighborhood was very welcome to us right off the bat. We saw our distinguished guests coming in from the first day.”

Since David was largely responsible for the buildout, he was quite glad to avoid any major stress with the project.

“Given all the new taprooms that are opening, it’s kind of cool that that level of stress was a little bit relieved.”

The new Four Hills taproom remains a popular spot since opening in August.

Skye said the traffic has not slowed down since August, which has been a pleasant surprise.

“They’re going really good,” she said. “Going into winter you’re always nervous opening something. We really weren’t sure of the audience we were going to capture up there. We’re really surprised that it’s an older audience than we get at our other locations. We have a lovely group of retired ladies who come in after Sunday chatter and drink 6-ounce beers and eat sandwiches.

“Early on, we got some interesting reviews from folks about our choice of music was something their 18-year-old daughter would listen to. So we’ve had to adjust part of our style to their style in some ways, but there’s also a younger crowd that comes in, too, that lives around the area. It’s definitely the most diverse population, but I feel like we’ve been able to have and I feel that’s good for us as a brand.”

Most of the construction in Nob Hill is now complete, much to Tractor’s relief.

As for the other off-site taproom, Nob Hill has managed to weather the storm of the Albuquerque Rapid Transit construction that tore up Central for much of the year.

“It was supposed to be done with construction before Shop and Stroll in Nob Hill (on December 7), and then have it full up and running February,” Skye said. “That’s kind of a big deal for us. Having all that construction in Nob Hill, having that landscape of the neighborhood change so much with things closing down has been very interesting for us.”

Dealing with A.R.T. also brought the businesses in Nob Hill together like never before.

“We did the Superhero Pub Crawl and everyone jumped on board immediately — Bosque, Kaktus, (Zinc) Cellar, Nob Hill Bar & Grill — it was super awesome,” Jeremy said.

Skye said the need for unity will continue going forward.

“Businesses are pulling together a lot more because everyone is like how do we tell the story that A.R.T. is over and Nob Hill is still fun, so you should come to Nob Hill,” she said. “It has been kind of cool because when we first opened there we wanted to be the neighborhood bar and we feel like we lost some of that whenever things got super busy, whenever Nob Hill turned into a bar district. It’s gone back that way. Of course, that doesn’t always feel that great in your pocketbook, but as far as the vibe of regulars and people you see all the time, stuff like that, it’s been positive for that.”

Tractor also has a new landlord at the Nob Hill location, who has already talked of helping out his tenant “do some expansion of our footprint,” Skye said, in addition to putting a new bakery and cafe into the old bike shop space next door. What that expansion will look like is to be determined, but it could involve adding more bathrooms (rejoice!).

Another popular event not mentioned was Hops for Harvey, a benefit for Houston-area breweries affected by the hurricane.

Down at the main brewery at Wells Park, there have been plenty of popular events, from as big as the Arcade Carnival to many smaller ones. Change, though, is afoot there as well. The rising popularity of neighboring breweries has actually been more of a positive than a drain on business.

“Something new opens around you and you’re like what’s going to happen, but it’s been pretty constant,” Skye said. “I definitely feel like we’ve seen an uptick since we started doing our own food in-house, which we were definitely pretty nervous about.”

Ah, yes, the other big change saw Tractor open a small kitchen in what used to be the merchandise room located off the main taproom area at Wells Park. As the Crew noted recently, the decreasing number of reliable food trucks has forced some changes at breweries and taprooms around town.

“I think it’s been great,” Skye said. “It’s allowed us to consolidate what we feel are the easiest to work with who offer us food all over to the Nob Hill location. A lot of them shut down in the winter, so it’s been easier to deal with and manage. Dealing with that many trucks’ schedules across two locations was taking too much of Jeremy’s time.”

Jeremy, looking a bit more relaxed than he has in recent months, agreed.

“It’s significantly reduced time spent on my end just literally calling food trucks for an hour or two,” he said. “I feel like we’ve moved our best and brightest (to Nob Hill only) and I’m really happy in December with our food truck schedule, in the variety we have to offer and the following that those food trucks have. Soo Bak, Cheesy Street, Route 66 Grill, all really top-notch food trucks.”

Tractor transitioned to 16-ounce cans for most of its styles in 2017.

Beyond all the taprooms and kitchens and events and such, Tractor also saw some changes to its beer landscape in 2017. From new 16-ounce cans to new styles, it was a diverse year, with special limited canning runs replacing the 22-ounce bombers of the past. Only Mustachio Milk Stout remains in 12-ounce cans, though that will transition over in 2018.

“We put New Mexican Lager in a can this year, it’s a full-time can offering,” Skye said of what has become one of the brewery’s most popular styles. “Seasonally we’ve done Honey Wheat, Big Sipper, (Golden) Dry Cider, and now Turkey Drool coming out, so we’ve done limited runs of all those. We put out our first barrel-aged sour this year (Flanders Red).”

David said he plans to close out the year in style with a couple more big releases.

“We will have our second sour release, it just needs to be kegged,” he said. “These will be three-year-old, barrel-aged sours. I thought the Flanders was very approachable. It still had a level of malt blended with the sourness. The next batch is going to be advanced in its palate requirements.”

The number of barrels tucked away in the back continues to increase.

“We’re continuing to expand the sour program, so that’s a lot of fun for us,” David said. “Coming out this year, a different change, the Luna fans may be a little disappointed, but the barrel-aged is going to be the Luna de los Muertos, but with chocolate and milk. Barrel aged in bourbon barrels for 13 months. It comes out December 8.”

If anyone wants to know where the Crew will be that day, well, your question has been answered.

This year also saw an explosion in the popularity of cider. In addition to winning multiple local and national awards with the main Delicious Red Hard Apple Cider, Tractor added Berry Cider year round and also produced a slew of seasonal ciders that were big hits.

“We can make a batch of a seasonal cider and be out of it in like two to three weeks,” Skye said, with Jeremy adding that two of the biggest hits all year were the Thai Basil Mint Cider and the Blood Orange Cider.

Tractor also picked up some awards for its beers over the course of the year, with longtime Crew favorite Double Plow Oatmeal Stout winning a gold medal at the Los Angeles Beer Competition. There should also be two more local awards to add to the list before the end of the year.

“And then, it hasn’t been officially announced, but we assume we won Best Stout and Best Cider for Best of the City in ABQ the Mag, because they came and took pictures,” Jeremy said. “They said you finished top five in each of these categories, but we want to take pictures of the cider and (milk) stout.”

Overall, it was a solid year on the Beer Farm.

Another new taproom among the many projects on deck for 2018

Another taproom is on the way in 2018, though it won’t look exactly like the Four Hills location.

For a good chunk of the year, the Crew was asked to keep quiet after we learned from a couple of our readers that Tractor was planning on opening a taproom on the West Side near McMahon and Unser. It was mainly due to the fact that nothing had even been built yet. Well, things are finally moving ahead to the point where the command staff is willing to talk about it.

“We finally started moving dirt on our Westside taproom,” Skye said. “That’s finally in the works enough we can maybe talk about it, hope we don’t jinx it.”

The new location will be the first where Tractor does not have to re-purpose an existing building, as it did in Nob Hill (a former yoga studio), Wells Park (a furniture factory showroom), and Four Hills (a pizza restaurant).

“It will be our first new construction space ever,” David said. “This will not be a remodel. We’ll be handed a clean canvas. A lot of our budget every time goes to solving an issue because the space doesn’t fit us. Now it’s going to be designed for us. We can go in there and start cleaning. I’m looking forward to that.”

David said they expect to get their keys to the space in February, after which it should take about 60 days to build it all out. He also added that Skye will probably want him to get it done in 30 days.

“We’ll have a little race,” she said. “When I file for the permit, can I get the alcohol permit before you get the construction done.”

Tractor has been seeking a location west of the Rio Grande for three years, David said. They have been waiting on that spot for about 18 months.

“We’ve been looking at potential spots (for longer), figuring how is it zoned, how is the exposure, how many square feet do you want,” Skye said. “All the things that go into it. I’m fairly content this will be our last Albuquerque taproom. … I don’t see us having a geographic need for something else in the city limits.”

Tractor also has a wine growers license, so technically it could still open another three off-site taprooms outside the city limits. That is something to file away for the future, but there is another big move coming to Wells Park.

“So, we’re getting our distillers license hopefully the first quarter of next year, so that’s exciting,” Skye said. “It’ll be here (at Wells Park), we’ll distill here, but then that gives us three distillers taprooms. We haven’t decided if we’ll put them with three of our current taprooms, probably not one in Nob Hill because they won’t let us sell package.”

David and the brew team will be in charge of that as well.

“We’ve been talking about it for a while,” he said. “I think it’s going to be fun to see what the customers expect from that, what we want to do. We don’t have some grand plan, it just makes sense us for to have a license because we do 60 percent of what a distiller does, so why not take advantage of the process we already have in place.”

Skye said she was excited to finally mark it off her to-do list, where it has sat since 2014, but was always placed on the back burner due to more pressing matters coming first. As to what exactly Tractor will end up distilling, that remains to be seen.

“Distilling, we can distill anything,” David said. “We can distill wine. Then blend those things. It’s going to be a whole new frontier. We’re excited about that.”

As for the rest of the brew team, they will remain a busy group.

“In the brewery, (head brewer) Josh (Campbell) is doing a whole lot more on his shoulders,” David said. “It’s preparing for me to be in more of a position to do construction and move the company forward in our current environment with all of our competitors, spend more time kicking ideas around with Skye.”

David said another brewer on staff has also stepped up.

“Peter (Moore), who joined us last year, is pretty talented, so we’re going to hand him some recipe formulation stuff, along with Josh,” he added. “Those guys are doing a great job.”

More barrel-aged beers are a good thing.

There will be plenty of new beers coming out in 2018, plus one popular series of beers that will continue.

“I hate to talk about stuff until it’s had a successful fermentation,” David said. “We’re doing our first pecan beer. That’s in the fermenter. We’re going to do our first winter spiced cider. That comes out very soon.

“What else have we got? We’ve got the whole Three-Two series, inspired by Skye. What’s cool about that is we’re pretty deep on session beers these days. She took it to the next level. The cool twist that she put on that, because my opposition was always the price, so we’re going to make those always available at $3.25. We’re going to have a few of those on.”

Skye said there are plans to do a lower alcohol version of Turkey Drool (7.2% ABV) that would be sold in cans outside the Albuquerque market, though David noted those are not set in stone and Josh would have the final approval as TD is his recipe (and a Crew favorite).

There will be specialty can releases throughout the year again in 2018 for all markets.

“Things that we have going in cans next year for sure that are seasonal, beyond whatever we just decide we want to do (in the moment),” Skye said, “so this spring we’re going to do Thai Mint Basil Cider. Then for IPA Challenge we’re going to do Ghost Ranch IPA. For fall we’ll do a Pumpkin Spice Cider and then Turkey Drool again.”

David noted that with the constant change and evolution in the hops themselves, there could be more changes to beer recipes in 2018, even some of the lineup staples.

“The hops seem to be changing quite a bit these days,” he said. “We’re going to be playing around with some different recipes of a flagship beer that may evolve a little bit because we’ve noticed the hops are going left and we’re going right. There may be some things changing around with some beers.

“Hops have been the interesting stress of David Hargis’ life for 2017. A lot of things are going right, but those are a big challenge. Keeping the right amount, what is the expectation going forward.”

There won’t be any events this metal in 2018, at least not that we know of yet.

As for the events that are the lifeblood of Wells Park, expect plenty of popular ones to continue like Drag Queen Bingo, plus new and innovative events debuting as well.

“We’ve been trying out some new events,” Jeremy said. “I want to do some different things. It seems like everything we do anyways gets imitated. I’m just kidding. I just want to do some different things you don’t see at breweries.

“This year we did some live karaoke, molding that into something different. Also, maybe hopefully getting some arcade games in here full time. And then, working at just at different nights. We’re going to have a Lego night, a Lego building contest. We’re looking at working with other businesses.”

Jeremy is already deep into planning out all the events Tractor will host for ABQ Beer Week in May.

“Looking ahead to Beer Week, I feel like we had a successful Beer Week (in 2017),” he said. “We’d like to continue working with partners. We worked with Rowley Farmhouse Ales for sour hour. That was a really big hit.”

Tractor will even shake up the type of live music it hosts.

“Also, not just doing music by itself, because every place has music and has the same solo acoustic musicians,” Jeremy said. “We did a live (film) score this year (of The Cabinet of Dr. Caligari). I’ve never seen the taproom as quiet as it was then. Everyone was just 100 percent focused on it, it was really cool.”

Everyone at Tractor is certainly going to stay busy, so a huge thanks to Skye, David and Jeremy for taking some time out to chat. (And for the Turkey Drool, of course.)

Look for more entries in our Look Back/Look Ahead Series after Thanksgiving.

Cheers!

— Stoutmeister

Cheers to another great year, La Cumbre!

It was not the splashiest of years for La Cumbre Brewing, but it was another strong and successful one in 2017. Sticking with tradition for our annual Look Back/Look Ahead Series, I sat down with owner/master brewer Jeff Erway first to kick things off. We hit up all that went down in 2017 and what to expect in 2018.

“Good, I can’t complain,” Jeff said of 2017. “We continue to grow at a similar pace as 2016. We finished a couple of major business projects, nothing too sexy, but things that were definitely necessary for us to continue growing as a business.”

One of those necessary moves was to take over the building just north of the brewery.

“We were able to not only enter into a lease purchase agreement but just last month we were able to actually close on that property,” Jeff said. “We (also) built a 2,500-square-foot cold room out back and all the fun permitted types of projects that go along with building that cold room. We added a few new tanks to keep up with demand and production. We added a whole bunch of different, fun beers.”

La Cumbre has expanded next door. This is a good thing, too.

One of those different, fun beers will debut this Friday. Postcards From Hell is a new IPA brewed in collaboration with San Diego’s Modern Times Beer. The collaboration grew out of Jeff’s admiration for Jacob McKean, the owner of Modern Times.

“I had read some of Jacob’s posts on blogs and online a couple times,” Jeff said. “I always prided myself on being a eloquent writer, but not just eloquent like I pride myself on being good on organizing my thoughts and such. He is just so clearly better than I am. I would read these things that he had written and I was just (blown away).”

It was a move by AB InBev, and Jacob’s response, that triggered the decision to work together.

“It came down to a post that he had made about the South African hops that would not be available to American craft brewers this next year,” Jeff said. “Basically, he said it in two or three short paragraphs what would have probably taken me two or three pages. I finally reached out to him and I said I’ve got a whole bunch of those hops left and what would you think about getting together and brewing a beer together.”

It all came down to mutual respect, which in turn led to the new beer that will be available on tap and in a limited canning run.

“As much as anything, though, we have a mutual respect for each other,” Jeff said. “I can’t speak for their respect for us, but obviously they think we’re worthwhile to do a collaboration with us. But just speaking for myself, there is not a brewery in the country that really impresses me more, not just from a beer quality standpoint, but also just from a total business ethics (standpoint) and the way they’re kind of a total package. They represent their brand incredibly well. Their graphic designers, I truly think they’re the best in the industry.

“The creativity that comes out of that place is really admirable. Getting to spend a few days with Andrew (Schwartz), one of their head brewers, is pretty incredible. He’s 10 years younger than me and has every bit of the knowledge I have and a zest for creativity that I find really admirable. I’ve had a bit of a fascination with the newer style of IPA and I feel like they do it more consistently than anybody else. So when they said that’s what they wanted to do, I was completely on board.”

La Cumbre’s popularity at events like GABF has led to its decision to expand into another state, Arizona.

Another big move for La Cumbre in 2017 was the decision to expand distribution into Arizona. Jeff said things have been going great so far.

“They’re clearly going to be our second biggest market already,” he said. “We knew they would. We signed on with a pretty incredible distributor and we knew they were incredible before we signed with them. The proof’s in what your current distributees say about you and I didn’t hear a negative thing from just about any of them. They all like working with Hensley. It’s been good.

“Jason Metzger, our brand rep out there is doing a really good job getting our beer into as many places as he can. We’re really looking forward to 2018. It was a really big investment of not just money but time as well getting into Arizona. We’re hoping that that investment pays off for us.”

Jeff talked last year about how great of job head brewer Alan Skinner had done for La Cumbre. Alan continued to impress his boss in 2017.

“Inside of our company, I think probably one of the biggest surprises to all of us is how well Alan has come into his position in this company and he’s seen what Daniel (Jaramillo) is good at and what Daniel is the best that and done such a damn good job of complementing those skills,” Jeff said. “(Alan) leans on me when he needs to, but for the most part he’s grabbed the bull by the horns and taken over the brewery. I’m truly in awe. The way that he’s been able to get our new quality control lab technician, Andrea, up to speed on everything we need done, where she’s grabbed a hold of that job (and) just the way that everything has gotten dialed in has been pretty awesome.”

That confidence in Alan has led to an even greater willingness to push the envelope on the beers.

“I don’t think in the past we haven’t released too many beers I wasn’t truly proud of, but that being said, there wasn’t anything where I wasn’t like that was great,” Jeff said. “There wasn’t anything I wasn’t pleased with in every way. All the beers were really well done.”

The entire La Cumbre command staff has gelled together to keep the company pointed in the right direction.

“I feel like as a cohesive team — Corey (Campbell), Paul (Cornett), Daniel, Scot (Nelson), Jenn, myself — have really hit a flow that’s working out well for us,” Jeff said. “Hopefully the greater craft community sees the projects we’re taking on, sees the beers we’re taking on and are pleased with them. It seems they are.”

That cohesion has helped La Cumbre adapt to the changes in the craft beer market as a whole.

“If there’s anything that really stood out to me this year, it’s just the new world order in craft brewing now,” Jeff said. “It’s not an internal thing, it’s just a fact of life in the way that this business is running nowadays. The level of competition, the level of money that’s coming into the industry, both positive and negative, there’s a lot of both.

“Some of the types of people that are getting into it are very new and have some really, really incredible ideas on what they want to do. I think Jacob from Modern Times is a really great example of that. I’ve met several people that have gotten in the last couple years it’s incredible the amount that they’re accomplishing in such a short period of time. I’m just thinking to myself you must not have children or a wife or a husband, because jesus that’s a lot of work that you’re taking on.

“For others, I feel like it’s a sign of the times right now that they’re getting into it and they have very little interest (in quality), they want to make a quick buck.”

More experimentation on deck for 2018

More and more new beers will pop up at the taproom in 2018, as well as in limited canning and bottling runs for distribution in New Mexico and beyond.

The focus for 2018 will be keeping the beers fun and fresh, rather than any major capital projects, Jeff said.

“What has become abundantly clear is that there are going to be (changes), everybody that’s successful is going to have their own pathway forward,” he said. “That’s been kind of obvious for several years now. There is no one right way. There are many wrong ways. We are going to really double down on trying to push the envelope with interesting beer releases and trying to do our best to grab the proverbial attention of the true craft beer aficionado, which is what we’ve always tried to accomplish. It’s just gotten harder. It’s not just making the greatest IPA in the state, it’s not just making the greatest lineup of beers available, it’s also like what did you do for me in the last week.”

A small but important addition to the La Cumbre team in 2017 will continue to go a long ways to helping keep the brewery relevant.

“That’s part of the reason why I finally got that 3-barrel brewhouse put together is so we can do things like the beer you’re drinking right now, beers that we wouldn’t necessarily brew 15 or 30 barrels or even 60 barrels of,” Jeff said, pointing to the pint of Mochavation that I had purchased. “We can brew a 3-barrel batch of something like that. But, it’s also for beers we can (later) be releasing 30-barrel batches of and things that we know, one, that we can knock out of the park, and two, that are really going to grab attention.

“As hard as it might be to stick out in our own town, and I think we do a pretty good job of that, it’s far, far harder to grab the attention outside of the state of New Mexico with anything than a steady flow of new releases, a steady flow of new beers that excite people. I feel like that’s become so much a part of my job nowadays is simply to know what is going to excite people and trying to identify that and perfect it.”

That can be both fun and challenging at the same time.

“I feel like this year I’ve actually pushed my creative juices probably farther than I ever have before,” Jeff said. “If someone had told me five years ago that I was going to do a sour saison aged in tequila barrels with hibiscus added, I doubt I would have believed it. … I feel like my place has never excelled at completely pushing new boundaries and coming up with completely off the wall, adjunct ideas. But, what I feel like I’ve always excelled at and what Alan and Daniel and I have truly excelled as a team at is finding that one cool thing or just any kind of style, whatever that style is, and slowly but surely making it our own and doing it better than the vast majority can do it.”

The core lineup of packaged beers — Elevated IPA, Slice of Hefen, Red Ryeot, BEER, Malpais Stout, Project Dank — will not change, Jeff said.

“No, absolutely not,” he said. “The year-round releases are going to stay right where they’re at. We’ll definitely be doing more series, I would say. Yes, I’ll brew more Oktoberfest this year, I’ll guarantee that.

“As far as what (else) we’re thinking, yeah, there will be a lot of new and interesting can releases. Several of them will be these kind of series of beers that we haven’t necessarily brewed before. I’m very confident they’re going to be well received.”

As for the possibility of doing La Cumbre’s first off-site taproom, Jeff remained non-committal, though he did not rule it out completely.

“It’s possible,” he said. “I don’t have any solid plans of doing it. As that market fills up, it becomes a little less enticing to go after one. The number of taprooms in this town that are fighting really hard to sell $5,000 a week of beer is just growing and growing every day. I have zero interest in working my tail off to open a taproom that’s not gonna be profitable for our company.”

Jeff does love his German beers, so we can all hope that somewhere down the line, he might open up an all-German brewery here. It just won’t be in 2018.

Our conversation drifted toward talk of how the craft beer scene is evolving around the country, and how they could eventually trickle down to Albuquerque. Both of us have been impressed by how breweries are adapting to the constantly changing market in Denver, particularly in the rise of specialization breweries like Bierstadt Lagerhaus. While it is true that New Mexico already has some breweries focusing on certain styles (Duel, Rowley Farmhouse Ales, Dialogue), Jeff said our state is not ready for a German-styles-only type of brewery.

“You’ll know when we are (ready) when I do it,” he said. “I love those styles and I’d love to brew them. I don’t know how hungry I am to take on another project right now. I would not open up another brewery right now. I think we’re probably four years away from just the dust has cleared and it might be time to look at other projects. … It’s not nearly crowded here as elsewhere. I was in Chicago and there were some straight-up good breweries that were just dead, dead as doornails.”

Jeff said he remains optimistic that the Albuquerque craft beer scene is still capable of positive growth.

“I still totally believe there is room for really high-quality breweries in this town,” he said. “If you’ve got a really high-quality head brewer and a vision of doing something truly unique and interesting, great, go for it.”

He just will not gamble with everything La Cumbre has built on a whim or a trend.

“We’re finally at the point as a company where we’re offering pretty good benefits to our key employees,” Jeff said. “Anybody that’s been here for any period of time is making good money. Scot and I are comfortable, so why are we going to go jump at any opportunity that comes our way just to risk it all?

“We’re just going to keep on focusing on making the most killer beer we can and hopefully the people that have always been our big supporters keep on being our big supporters.”

The Crew certainly looks forward to more fun beers from La Cumbre in 2018. More Oktoberfest is always a good thing, too.

We will continue our Look Back/Look Ahead Series with even more Albuquerque and Santa Fe area breweries in the weeks ahead. Keep an eye out for all the entries!

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.

This is one of those beautiful weeks for wood-aged beers. Of course, how much do you really know about what aging beer in a barrel does to the beer? Well, Marble wants to help educate you with Beer 301, which is dedicated to everything from the wood, tonight (Wednesday) from 6 to 8 p.m. at the Heights Taproom. Tickets cost $25 in advance and can be purchased at the taproom only, so head up early if you still hope to grab a spot. Brewers Josh Trujillo and John Heine will take you through a course featuring 111 Farmhouse, Rouge Maverique, 2016 Imperial Stout, and this year’s batch of Reserve Ale. There will be some snacks provided to help cleanse your palate. If you cannot make it to the Heights, or tickets sell out, fear not, for today is also the release day for Reserve Ale. This beautiful beast of a beer is a Crew favorite, year in and year out, and you can also buy it in bombers to go. To keep the barrel-aged theme going, also head over to Bow & Arrow on Saturday for Coyote Waits (10.5% ABV), their imperial mole stout. It has been aged in Wyoming Whiskey barrels for three-plus months. The non-aged version was a big hit earlier this year, so hurry down before this version runs out. Look for even more barrel-aged beers from multiple breweries later this year and into early next year. It is truly the best time of year to be a fan of big, burly beers!

If big and burly is not really your thing, and you are still clinging to the hops of summer, then fear not. La Cumbre and San Diego’s Modern Times are teaming up for the special release of Postcards From Hell, a new IPA that will debut at the brewery on tap and for sale in cans on Friday.

Oh, and we can’t really go a weekend without an anniversary party. Palmer Brewery is celebrating its first anniversary, which coincides with neighboring Left Turn Distilling’s fourth anniversary. The party runs this Saturday from noon to close. There will be happy hour prices all day, with a car show featuring Daniello Productions at noon, Whisk of Doom Pie Company’s pie eating contest at 3 p.m., Apocalypse Karaoke at 4 p.m., and Sorry Guero will headline live music starting at 8:30 p.m. Look for Left Turn’s first bourbon to be available, plus there will be a Bloody Mary bar, and Kitsune and La Rivas food trucks will be on hand.

On the new beer front this week, there are a few options to check out. Bosque has some fun with Chocolate Mint Stout, plus Pale Ryder is back for another run. Boxing Bear is feeling a little hoppy in this warmer-than-average weather with Bulldog English IPA and Simcoe SMASH. Canteen rolls out a new Social Capital kettle sour, this time with peaches and plums added in. La Cumbre also has some delightful Mochavation on nitro, plus a small amount of the smoky Gracias Por Fumar is on tap. Marble also unleashes some Dry Oaked Stout, Golden Ale, Tripel, Cereza! Cerveza!, Prickly Pear Gose, and another batch of the gold-medal-winning Cholo Stout. Nexus unveils Dunkelweizen on Thursday. Quarter Celtic decided it was time to Come to the Dort Side. Rio Bravo has a big ol’ Barleywine on tap, plus Cherry Wheat Cuvee, a barrel-aged blend of the regular Cherry Wheat and the Barleywine. Sidetrack has a fresh batch of Railhead Red. Starr Brothers decided it’s time to take a A Roll in Ze Haye again. Tractor has its new Cranberry Ginger Cider on tap at Wells Park, soon to be at the taprooms as well.

Up in Santa Fe, Blue Corn has the new La Santa Oscura, a dark lager, available.

Continue reading for all the news that is fit to blog for the week of November 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

Ale Republic — (505) 281-2828

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

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

Alien Brew Pub — (505) 884-1116

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

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

Bistronomy B2B — (505) 262-2222

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

Beers: Contact the brewery for an updated list.

The Blue Grasshopper — (505) 896-8579

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

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

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

Boese Brothers Brewery — (505) 382-7060

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

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

Weekly Events: Saturday—Downtown Growers’ Winter Market, 10 a.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.

Bombs Away Beer Company — (505) 554-3204

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

Beers: Short Fuse Blonde Ale, BABC IPA, Willie Pete Wit, Low Order Porter, High Speed Low Drag Lager, Wild Card Spiced Ale, Brisance Bitter, Bag Drag BPA, Arsenal English Amber, Proximity Pilsner, MKDeuce Pale Ale, Primer Pub Ale, Actuator IPA, Stockpile Stout, Phil’s Incendiary IPA. Welcome to the listings, Bombs Away! The newest brewery in the Southeast Heights is now open at 9801 Acoma Road SE. The Phil’s Incendiary IPA was brewed up for a great cause, so head over to try it soon. Stockpile is a nice, robust beer that is perfect for the season.

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: Scotia Limited, PSA (Pumpkin Spiced Ale), Chocolate Mint Stout, Pale Ryder, Olde Bosky Porter, Cumulus Wheat IPA. Welcome back, Pale Ryder, Cumulus, and Olde Bosky Porter! Scotia Limited is Bosque’s fifth anniversary beer, aged in Taos Lightning barrels for a year. The Chocolate Mint Stout is the latest delectable dessert beer on tap.

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

Bow & Arrow Brewing — (505) 247-9800

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

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

Events: Saturday—DJ Garronteed, 6-8 p.m.

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

Boxing Bear Brewing Company — (505) 897-2327

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

Beers: Crystal Kolsch, Oso Otono, Black and Blue Sour, Iron Lung Smoked Porter, Coffee Chocolate Milk Stout, Bulldog English IPA, Simcoe SMASH. The most recent additions are the Bulldog, Simcoe, Coffee Chocolate Milk Stout, Iron Lung, Oso Otono (brown ale), and Black and Blue Sour. Chocolate Milk Stout is also on tap on nitro.

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

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

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

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

Beers: Otero ESB, Lone Pine Pilsner, Sancho Saison, Pepe the Mule, Trailworks IPA, Dogtoberfest. OK, fine, Pepe the Mule counts as a beer, even though it is basically a Moscow Mule, but it was made with beer. Dogtoberfest is the most recent addition.

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

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

Beers: Exodus IPA, Panama Joe Coffee Stout, Grundy Thunder, Oompa Lupulin DIPA, Falconer’s Arm Pale Ale, Laid Back Lager, Social Capital. The most recent addition is a new version of Social Capital with plums and peaches in the mix. Get yourself some Panama Joe before the Crew drinks it all up.

Live Music: Thursday—The Moves Collective, 6-9 p.m.; Sunday—Squash Blossom Boys, 4-7 p.m.

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

(Open daily 8 a.m.–10 p.m.)

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

Dialogue Brewing — (505) 585-1501

(Open daily noon-midnight)

Beers: Belgian Citrus IPA, Berliner Weisse, Sour Raspberry, Sour Pale, Oktoberfest, Dry Irish Stout, O.D.B., Pine Sap Pale Ale, Biere de Mars, Amber Ale. The most recent additions are the Biere de Mars and Amber Ale. Sadly, the recent batch of Das Palabra lager has run out.

Live Music: Friday—Chris Dracup, 7-9 p.m.

Other Events: Thursday—HandCrafted with DJ Buddha Funk (music), Mia Rivera (artist), and All Chola (vendor), 6-10 p.m.

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

Drafty Kilt Brewing — (505) 881-0234

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

Beers: Groundskeeper Willie Cream Ale, Wee Beastie Scottish Ale, Campbell Toe IPA, Covfefe Hefe, Outlamber Amber. The Outlamber is the most recent addition. Take note that Drafty Kilt needs our help picking a new name due to a trademark issue. You can send your suggestions to our email and we will pass them along to the brewery.

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

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

Flix Brewhouse — (505) 445-8500

(Open daily 11 a.m.-midnight)

Beers: Tart and Soul (Guava Berliner Weisse), Tripel Whammy, Pilsner? I Barley Know’er!, January Embers Barleywine, Eater of Worlds Pale Ale, The Agitator Doppelbock. The most recent additions include the return of January Embers, while Eater of Worlds and Agitator are new.

Hops Brewery — (505) 369-1378

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

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

Live Music: Saturday—Sloan Armitage, 8 p.m.

Weekly Events: Today (Wednesday)—Open Mic, 7-9 p.m.

Kaktus Brewing — (505) 379-5072

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

Beers: Porter Auf Deutsch, Cucumber Ale, Bavarian Golden Ale, Ctrl-Alt-Drink, Basil Lager, Helles Lager, IPA, Walnut Cider, DjinnJar Kombucha. The most recent additions include Cucumber Ale, Basil Lager, and Helles Lager.

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, Sleeping Dog Stout; (seasonal) Hefeweizen, Farmhouse Apricot, Mars DIPA, Lobo Red Ale. 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 Lobo Red was brewed for the University of New Mexico athletic program, if you could not guess. Yes, that is Sleeping Dog Stout, formerly of Chama River, now back in all its dark glory.

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

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

La Cumbre Brewing — (505) 872-0225

(Open every day at noon)

Beers: Ales for ALS IPA, Pecos Porter, Gracias Por Fumar, Mochavation. The amazing La Negra has already run out on tap, so if you can find more for sale in bombers, get it now. This Friday, Postcards From Hell, a new IPA made in collaboration with San Diego’s Modern Times, makes its debut.

Live Music: Saturday—Julian Dossett Trio, 6-9 p.m.

Weekly Events: Tuesday—Loteria (every other week), 6:30-8:30 p.m.

Lizard Tail Brewing — (505) 717-1301

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

Beers: Contact the brewery for an updated list.

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

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

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

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

Beers: Gin Barrel Brett, Amarillo Pale Ale, Barrel-Aged Amber, Dubbel, NM State Fair Pale Ale (Downtown only), Simcoe IPA (Downtown only), Golden Ale (Downtown only), Dry Oaked Stout (Downtown and Heights only), Joe Pumpkin on nitro (Downtown and Westside only), Rouge Maverique (Downtown and Westside only), Raspberry Nitro Stout (Heights and Westside only), Cereza! Cerveza! (Heights and Westside only), Cholo Stout (Heights and Westside only), Tripel (Heights only), Prickly Pear Gose (Heights only), Abbey Brett (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 Dry Oaked Stout, Golden Ale, Cereza! Cerveza! (a sour), Tripel, Prickly Pear Gose, and Cholo Stout are the most recent additions.

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

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

Live Music (Westside): Friday—Tres Pendejos, 8-11 p.m.; Saturday—Issac Aragon and the Healing, 8-11 p.m.

Other Events (Heights): Today (Wednesday)—Beer 301, 6-8 p.m.

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

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

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

Beers: Bird of Prey IPA, To Boldly Gose, Honey Dubbs, Equinox, Irish Red, Imperial Pilsner (Silver only), Beam Me Up Scotty (Silver only). The most recent additions are Irish Red, Equinox, Bird of Prey, To Boldly Gose, and Honey Dubbs (Imperial Honey Chamomile Wheat). Dunkelweizen joins the lineup Thursday.

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

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

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

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

(Tues–Sat 3–9 p.m.)

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

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

Ponderosa Brewing Co. — (505) 639-5941

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

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

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

Quarter Celtic Brewpub — (505) 503-1387

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

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

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

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

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

Events (Taproom): Saturday—Watermelon Mountain Ranch Puppy Adoption, noon

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

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

Rio Bravo Brewing Company — (505) 900-3909

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

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

Live Music: Today (Wednesday)—The Moves Collective, 6-9 p.m.; Thursday—The John Adam Smith Experience, 6-8 p.m.; Friday—Beloved Band, 6-9 p.m.; Saturday—Higher Ground Bluegrass, 6-9 p.m.

Weekly Events: Today (Wednesday)—Movie Night (now outside), 7 p.m. or later, weather permitting; Thursday—Girls Pint Out, all day; Friday—Headliners Comedy presents Friday Night Fools ($5 cover, event only), 9:30 p.m.; Sunday—Pints & Planks with Yoga Zo

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

Sidetrack Brewing — (505) 832-7183

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

Beers: Switchgear IPA, 3:10 to Belen Brown Ale, Railhead Red, Dark Engine Stout, 2926 Steam Lager, #91 Pale Ale. The most recent additions are the Railhead, Switchgear, and 2926 Steam.

Cask: The Switchgear and 3:10 to Belen are in the firkins.

Starr Brothers Brewing — (505) 492-2752

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

Beers: Starrstruck IPA, L.A. Woman (Blonde), Red Zepplin, Lampshade Porter, Starrphire Pilsner, Brown Chicken Brown Cow, Foggy Monocle (Oatmeal Stout), Oakey Smokey, Jack Tooth Grin, Citra Grin (Pale Ale), A Roll in Ze Hay (Hefeweizen).  The most recent additions are A Roll in Ze Hay, Citra Grin, Jack Tooth Grin, and Oakey Smokey, which goes down in history as the last collaboration brew with Chama River.

Steel Bender Brewyard — (505) 433-3537

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

Beers: (house) Skull Bucket IPA, Red Iron Red, Sparkfitter Amber, Lloyd’s 3 O’Clock Kolsch, Blue Bullet Stout, The Village Wit; (seasonals/specialties) Smith Hopper Extra Pale Ale with Dr. Rudi, Cow Plow Brown Ale, V.M.O.M.G. (Marzen), Figgy Pudding, Plymouth Rock & Rye Saison, Who’s Brett IPA. The most recent additions are the Who’s Brett, Figgy Pudding, and Plymouth Rock & Rye Saison.

The 377 Brewery — (505) 934-0795

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

Beers: (house) 377 IPA, Dieterhosen Hefe, El CuCuy (DIPA), Fat Brown Guy (Porter), Red Horse NM Lager, Schwarzbier, Berliner Weisse, Naked Ale (Pale); (seasonals) Secret Squirrel (Best Bitter), Black Ops Hops, Kolsch, Full Booty Stout, Scottish Ale, Say Juan (Summer Saison), Plum Sour, Peach Wheat, Oktoberfest, Spiced Wild Red Ale, Milk Stout, Bourbon Barrel-Aged Pumpkin Porter. This inaugural batch of Oktoberfest from The 377 hits the right notes, with some malty breadiness without too much sweetness. The Spiced Wild, Milk Stout, and BBA Pumpkin Porter are the most recent additions.

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

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

(Nob Hill: Sun–Weds noon–midnight, Thurs noon–2 a.m., Fri–Sat noon–2 a.m.; Wells Park: Mon–Thurs 3 p.m.–close, Fri–Sun 1 p.m.–midnight; Four Hills: Sun–Thurs 11 a.m.–midnight, Fri–Sat 11 a.m.–2 a.m.)

Beers: Chocolate Milk Stout, Berry Cider, Scout Golden Ale, Javi Lager, Jack the Sipper, Belgo American Pale Ale, Three-Two Amber, Goathead Hador Doppelbock, Turkey Drool, Cowboy Coffee (Wells Park batch is on nitro), Cranberry Ginger Cider (Wells Park only), Plum Spice Berliner Weisse (Wells Park and Four Hills only), Cascara Cider (Nob Hill and Four Hills only), Minute-4 (Nob Hill and Four Hills only), Big Sipper IPA (Four Hills only), Delicious Golden Dry Cider (Four Hills Only), Holstein & Hops (Four Hills only). Recent additions to the lineup are the Cranberry Ginger Cider, which should be on tap at all locations soon, as well as the Turkey Drool and Goathead Hador.

Live Music (Wells Park): Thursday—Holly Durante, 8 p.m.; Saturday—Hurdle, 8 p.m.

Live Music (Nob Hill): Today (Wednesday)—Garry Blackchild, 8:30 p.m.; Saturday—Russell James Pyle, 5 p.m.

Live Music (Four Hills): Thursday—Rose Quartz Terrarium, 6:30 p.m.; Saturday—Still Closed For Repairs, 7 p.m.

Other Events (Wells Park): Today (Wednesday)—Adult Coloring Night with Carla Bryant, 3 p.m.; Friday—Hops & Dreams: Rick and Morty Edition, 8 p.m.; Sunday—Women in the Arts IV, 4 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: Lil’ Shelly (Pale Ale), Cosmic Yum Yum, Can’t Catch Me Copper Lager, Arsenal Porter, Pour les Abeilles, S.O.S. (Wet Hop Pale Ale), Depravity Barleywine. An archived keg of Depravity has been tapped for a limited time. The Can’t Catch Me and Cosmic Yum Yum are the most recent additions. Arsenal Porter has replaced the SCH Scotch Lager.

Cask: Tuesday—TBA

Santa Fe breweries

Blue Corn Brewery — (505) 438-1800

(Open daily 11 a.m.–10 p.m.)

Beers: Oktoberfest, Barrel-Aged Imperial Porter, Apparition Pale Coffee Ale, La Santa Oscura. The most recent addition is La Santa Oscuar, a holiday spiced dark lager.

Chili Line Brewing — (505) 500-7903

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

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

Live Music: Every night at 7 p.m.

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

Duel Brewing Company — (505) 474-5301

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

Beers: Bad Amber, WWWMD (Barrel-Aged Whistler), Marcel, Fantin (Double Pale Ale), Duchamp (Sour Wit), Cezanne Magnifique, HMWWA FIACFW, Cezanne Verite, Fiction (IPA), Lourd of Funk. This batch of Cezanne Verite is barrel aged and it is also for sale in bombers. The WWWMD acronym stands for What Would Whistler’s Mother Do. Old favorite Fiction is back, and Titian and Whistler will return soon.

Live Music (ABQ taproom): Friday—Nick FurioStylz, Zack Freeman & Jonathan Grimes, 9 p.m.; Saturday—Moonhat, 9 p.m.

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

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

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

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

Rowley Farmhouse Ales — (505) 428-0719

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

Beers: Fields of Rye, Saison du Sarlacc, Agent Scully – Season One, Episode Four (IPA), Germophile (Berliner Weisse), Meier (Meyer Lemon Gose), Fruhschoppen (Hefeweizen), Little White Lies (Belgian Blonde), Conduit (Belgian IPA). The Agent Scully is a new series of IPAs which will vary by hop combinations. Episode 4 is the most recent iteration. This batch of Germophile was dry-hopped with Motueka and Simcoe.

Santa Fe Brewing Company — (505) 424-3333

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

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

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

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, Coffee Porter, XX ESB, 2920 IPA, LVL Stout, Nova Pale Ale, Breaking Plaid Scotch Ale. The most recent additions are the Nova and Breaking Plaid, the latter of which was the first beer brewed at the Rufina location.

Live Music (Original location): TBA

Live Music (Railyard): TBA

Other Events (Rufina): Thursday—Almost FaMIX, 6 p.m.

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

Other breweries you need to visit

Bathtub Row Brewing — (505) 500-8381

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

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

Sierra Blanca Brewing — (505) 832-2337

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

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

* * * *

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

Cheers!

— Stoutmeister

Everything is ready to take flight at the new Red Door taproom at Wyoming and Comanche.

The staff at Red Door Brewing expected to have their second offsite taproom open by now. As usual, though, the red tape piled up and slowed the process to a crawl. Now, however, there is light at the end of the tunnel after the taproom received its license from the State of New Mexico.

“This was definitely one thing after another,” said co-owner/head brewer Wayne Martinez. “It ended up being pushed back further than we’d like it to (have been). It’s just (finishing the) small things now.”

With luck, those small things will be done by the end of this week, and the taproom will be open by this weekend. Located on the southwest corner of Wyoming and Comanche, it will bring Red Door beers to a new audience while also appeasing long-time fans who live closer to there than the original or downtown taprooms.

“I’ve heard several people say they could walk home from here,” Wayne said.

Wayne provided a quick tour of the space on Monday evening.

“It will fit about 90 people,” he said. “The (taps) tower should be here, hopefully at the end of the week, but we’ll see. And then we still have to have (the final) inspection.”

All that is missing is the taps tower.

As soon as the taps are ready, there will be 14 total, two more than downtown. Wayne said that will enable the brewery keep more seasonal and specialty offerings on tap, so look for an even greater variety of beer in the future.

The taproom occupies the southern end of the building, which also houses the Poki Poki Cevicheria restaurant. Wayne said patrons can bring food from Poki Poki (or any outside eatery) into the taproom, as there is not enough space for a food truck to park outside.

The space inside will feature a bar and tables on the ground level. There is a small area on the west side of the building where a familiar feature will be set.

“This will be the retro gaming area,” Wayne said. “We’ll have a couch, we’ll have a TV with probably a (Nintendo) 64 again.”

The loft area upstairs will be a popular feature.

There is also a loft area above the west side.

“If we have any kind of groups that want to a have a (private) party, we’ll be able to accommodate that,” Wayne said.

Another interesting motif is a number of red doors hanging above the main bar area. Sound padding is on top of each one to help with the echo effect of the high ceiling.

The large garage doors on the south side will open up in good weather. While not a true patio, it will at least take advantage of sunny and pleasant days.

With luck, the last piece of equipment will arrive this week, the final inspection will go smoothly, and Red Door Wyoming will open its doors by Saturday. Stay tuned for further updates.

Cheers!

— Stoutmeister

Ready to rename a brewery? Drafty Kilt needs our help.

If anyone missed the news from the Albuquerque Journal on Friday, Drafty Kilt Brewing has to change its name by the end of 2017. It turns out that there was a beer called Drafty Kilt from Monday Night Brewing in Atlanta, and it was trademarked back in 2010. To avoid a possible future lawsuit, Drafty Kilt now has a short time to brainstorm up a new moniker.

All of us in the Crew decided it would be a good idea to lend owner/brewer Mike Campbell a hand, but even we could use some extra help. That is why we are calling upon all of you, the beer-loving public, to help us come up with a new name for Drafty Kilt.

Here are a few rules.

  • No offensive names. Come on, folks, keep it PG. The federal government has to approve this, and you know that people in Washington have no sense of humor.
  • Do your homework, please check to make sure there is not an existing brewery or beer trademarked with the name. Google is your friend.
  • Sorry, but just changing letters in the name (e.g. Draughty Kilt) will not work. Mike made sure to point this out. So the new name cannot be a phonetic variant of the current one.
  • All names will be considered, but if you have a really good one with a Scottish theme, that would probably be best. Just don’t get the producers of Highlander mad or anything.
  • How to submit? Simple, send us your best ideas to nmdarksidebrewcrew@gmail.com, or you can direct message us via any of our social media platforms. We just need to have a way to contact you (see below). We will then forward all serious suggestions to Drafty Kilt.
  • Will there be a prize? Yes, if your new name for the brewery is chosen, there will be some sort of reward from the owners.
  • If we could get all suggestions by Friday, that will help out the brewery. They hope to apply for a new name sooner than later, giving the government plenty of time to respond.

Get creative, have fun, and help a brewery out. Hey, there are worse ways to spend the quiet hours the rest of this week.

Cheers!

— Stoutmeister