Archive for January, 2018

Four New Mexico breweries claimed nine medals at this annual event.

Another beer competition, another positive showing for New Mexico. Four local breweries claimed nine medals total at the Best of Craft Beer Awards in Bend, Oregon, this week.

Flix Brewhouse was the big winner with four medals. Luna Rosa claimed gold in the Belgian-Style Witbier category, while Mr. Brownstone also snagged gold in the English-Style Mild Ale or Brown Ale category. (Good luck not having the old Guns ‘n Roses song getting stuck in your head.) Flix also earned silver in Baltic-Style Porter with Darth Malt and a bronze with Rubus Rosa in Belgian-Style Fruit Beer.

Abbey Brewing earned two medals for two of its year-round offerings. Monks’ Ale took bronze in the Belgian-Style Table Beer or Other Belgian-Style Ale category. Monks’ Tripel, a long-time Crew favorite, picked up silver in the Belgian-Style Tripel or Pale Strong Ale category.

Sierra Blanca likewise brought home two medals. Green Chile Cerveza, one of the brewery’s staple offerings for more than a decade, earned gold in the Chili Pepper Beer category. Cherry Wheat, a gold medal winner at GABF, took bronze in the Fruit Wheat Beer category.

Rounding out the list was Tractor, which picked up a bronze for Mustachio Milk Stout in the Sweet Stout or Cream Stout category.

This is just the first of many brewery competitions set for 2018. The National IPA Challenge will kick off soon enough, and things will not slow down for several months.

Congrats to the winning brewers and we look forward to more awards in the days and weeks to come.

Cheers!

— Stoutmeister

Advertisements

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

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

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

For those not on Facebook, which is I believe a term we’ve used before, Tractor is throwing the Crew a sixth anniversary party tonight (Wednesday) from 7 to 10 at Wells Park. The band Apollo will be playing (it’s not a metal band, for those who nearly went deaf during our fifth anniversary when we had the masterful tunes of The Extinction and Jagged Mouth shattering the walls). We will also have an archived batch of our Baltic porter collaboration, Vulgar Display of Porter, on tap. In addition, I have a few copies of my book, Albuquerque Beer: Duke City History on Tap, available to sign and sell for $20, plus we have a few remaining Crew supporter T-shirts for $10. There will also be a live Q&A between us and any of you who choose to show up with inquiries about the NM craft beer scene on your minds. If you cannot make it tonight, join us Thursday at Canteen Brewhouse for the release of Obey the Darkside Stout on nitro. The last time we brewed this black beast of ahh was at Chama River, so head brewer Zach Guilmette has brought it back to life. And, of course, this Sunday marks our seventh annual Stout Challenge, where we do a blind taste test of all the house stouts from breweries around the metro area, which we will preview in full Friday and reveal the results Monday. Basically, it’s gonna be a dark, dark week, and not just because the stupid Patriots are probably gonna win another Super Bowl.

Two other notable happenings we would like to share are the first bottle release at The 377 and the Super Bowl party that can’t be called a Super Bowl party at Steel Bender. For the former, stop by this Saturday to purchase a bottle of Bourbon Barrel-Aged Milk Stout re-fermented on dark cherries. There will be a limited supply. An even more limited run of just 35 bottles of the BBA Schwartzbier with coffee, vanilla, and cocoa will also be available. As for Steel Bender, they can’t call their party a Super Bowl party due to the name being trademarked, but make no mistake, it is all about trying to squeeze some fun out of what looks like a potentially lopsided game (and yes, I know the Pats’ past wins have all been close, but let’s get real, the Eagles don’t have much of a chance and I’m rooting for them). There will be mug club benefits for all customers all day, including 10-percent off keg and growler fills. There will also be 10-percent off appetizers, including some new items made just for game day, and special giveaways ever quarter of the game. Steel Bender will also have a hoppy flight of Skull Bucket IPA, Skull Crusher DIPA, Red Iron Red, and Manana Tropical IPA (back on tap this Thursday). People will then vote on their favorite beer of the flight, and that beer will then be $1 off on Monday. Got all that? For more, check the Facebook event page.

On the new beer front this week, there are a few options to check out. Canteen also has Oatmeal Stout and Munich Dunkel on tap, while Panama Jose fans need to hurry as it will be gone Thursday. La Cumbre gets stouty as well with Chew and Swallow Oatmeal Stout, plus Einbeck Two Step is available. Marble has different new beers at each location, with Citra IPA and Doppelator downtown, Nitro Negra at Westside, and Galactic DIPA at Heights, so plan visits to all three this week (just probably not on the same day, that’s a lot of driving). Ponderosa hops to it with Saphir Single-Hop Pale Ale. Starr Brothers brings back Foggy Monocle just in time to defend its title at our Stout Challenge.

Up in Santa Fe, Blue Corn laughs it up with Witty Hop Pun IPA. Second Street has fresh batches of 2920 IPA, Summer Rain Sour, Chinook Pale Ale, and International Style Steam.

Continue reading for all the news that is fit to blog for the week of January 29.

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

Albuquerque metro area breweries

Ale Republic — (505) 281-2828

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

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

Alien Brew Pub — (505) 884-1116

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

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

Bistronomy B2B — (505) 262-2222

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

Beers: Contact the brewery for an updated list.

The Blue Grasshopper — (505) 896-8579

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

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

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

Boese Brothers Brewery — (505) 382-7060

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

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

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

Bombs Away Beer Company — (505) 554-3204

(Hours: Mon–Fri 3 p.m.–close, Sat–Sun noon–close)

Beers: Short Fuse Blonde Ale, BABC IPA, Willie Pete Wit, Low Order Porter, High Speed Low Drag Lager, Wild Card Spiced Ale, Brisance Bitter, Bag Drag BPA, Arsenal English Amber, Proximity Pilsner, MKDeuce Pale Ale, Primer Pub Ale, Actuator IPA, Stockpile Stout, Phil’s Incendiary IPA, Long Delay RyePA, Bomb’s Shell IPL, Boom Stick Brown, Counter Charge Coffee Stout. 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. The Coffee Stout is the most recent addition.

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

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

Beers: Driftwood Oatmeal Stout, Open Space Haze: 41 South, Open Space Haze: 48 North, Honey Porter, Galaxy Far Far Away, Down in the Hollow, The Nathan (Ginger Red Ale), Old Man Jameson. The Open Space Haze is a series of a different IPAs made with varying hop blends. The most recent additions are the Jameson and Nathan.

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 3 p.m.-midnight, Sat noon–midnight, Sun noon–9 p.m.)

Beers: Sun Dagger (Saison), True Aim (Scotch Ale), Jemez Field Notes Lager, Cosmic Arrow Brett Saison, Way Out West Sour Sumac, Desert Dynamo IPL, 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, Vanilla Daze Stout. The most recent additions to the lineup are the Vanilla Daze, Savage Times, Coyote Waits, Thirsty Land, Sweetfetti, and Visionland. The sheer variety of styles on tap is quite impressive. Take note, Hoka Hey IPA has been retired from the lineup.

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, Scotch Rocket, Iron Lung Smoked Porter, Simcoe SMASH, Low Rye-der IPA. The most recent additions are the Low Rye-der, Scotch Rocket, Simcoe, and Iron Lung. There are still a few bottles left of the barrel-aged Standing 8 Stout. The Chocolate Milk Stout is on the regular and nitro taps.

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: Laid Back Lager, Panama Jose Coffee Stout, Tuttle IPA, Hop Baller IPA, Social Capital (Dark Cherries aged on French Oak), Irish Red, Oatmeal Stout, Munich Dunkel. The Laid Back is also available in six-pack cans. Obey the Darkside will be on the nitro tap on Thursday, while Panama Jose will depart for the time being.

Live Music (Brewery): Thursday—Chris Dracup, 6-9 p.m.; Sunday—The Eryn Bent Band, 4-7 p.m.

Live Music (Taproom): Saturday—Russell James & Jacob Chavez, 5-8 p.m.

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

(Open daily 8 a.m.–10 p.m.)

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

Dialogue Brewing — (505) 585-1501

(Open daily noon-midnight)

Beers: Belgian Citrus IPA, Berliner Weisse, Blood Orange Berliner Weisse, Strawberry Berliner Weisse, Sour Raspberry, Idiot Sauvin, Dry Irish Stout, Belgian Cherry Wheat, Amber Ale, Vienna Lager, Coffee Lager, World as Will IPA, 505 Lager. The most recent additions are the three lagers and the new World as Will.

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

Drafty Kilt Brewing — (505) 881-0234

(Sun 11 a.m–10 p.m., Mon closed, 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, Outlamber Amber, Obliviscaris Oatmeal Stout. The Obliviscaris is back, having replaced the Covfefe Hefe. Take note, Drafty Kilt is now closed on Mondays.

Weekly Events: Tuesday—Geeks Who Drink, 7 p.m.; Thursday—Blues Jam with the Rudy Boy Experiment, 7-10 p.m.; Sunday—Karaoke with Tobyriffic, 3-7 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: Eater of Worlds Pale Ale, Darth Malt, Hoplo Ren, Nebulas New England IPA. The most recent addition is the Nebulas, but the two that came before it were released in conjunction with Star Wars: The Last Jedi — Darth Malt (Baltic Porter) and Hoplo Ren (Black 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—Pawn Drive, 8 p.m.

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

Kaktus Brewing — (505) 379-5072

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

Beers: Blondie, Helles Lager, Winter Wheat, ESB, Black IPA, Puddle Stomper IPA, Oatmeal Raisin Stout, St. Paul’s Porter, Imperial Stout, 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. The Imperial Stout is now available, too.

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, American Lager, IPA, Lobo Red Ale, Session IPA, Sleeping Dog Stout, 35 N Coffee Porter, Common; (seasonal) German Pilsner, Capspackler DIPA, Dortmunder, Oak-Aged Natalia. The lineup got a bit of a makeover, with American Lager and Common joining the regulars, bumping out the Blonde. The Natalia was originally made at Chama River and dear lord it was dark decadence in a glass. Get some quick before it runs out!

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: Weize Ass Goat Weizenbock, Mind Phoq, Siberian Silk, Chew and Swallow Oatmeal Stout, Einbeck Two Step. Make sure to pick up four-packs of Siberian Silk, a lovely Baltic porter, while they are available. The Einbeck and Chew and Swallow are the most recent additions.

News: La Cumbre will close at 6 p.m. on Sunday, so get those four-packs and growlers filled early!

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: Cholo Stout, Ol’ Maverick Barleywine, Biscochito Wheato, Brett Pale Ale (Downtown only), Imperial Red (Downtown only), Doppelator (Downtown only), Citra IPA (Downtown only), El Gabacho Golden Ale (Downtown and Heights only), Double IPA (Downtown and Westside only), Hop Fudge Sunday (Heights only), Cholo Smooth (Heights only), Nitro Pub Ale (Heights only), Galactic DIPA (Heights only), Tropical Solution (Heights and Westside only), Robust Porter (Heights and Westside only), Downlowlander Scotch Ale (Heights and Westside only), Ginger Kid (Heights and Westside only), Nitro Negra (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 Doppelator, Citra IPA, Galactic DIPA, Nitro Pub Ale, and Nitro Negra are the most recent additions. We cannot recommend the Ol’ Maverick and Cholo Stout enough. Get some!

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

Live Music (Heights): Friday—Last Call, 7-10 p.m.; Saturday—Keith Sanchez, 7-10 p.m.

Live Music (Westside): Friday—The Cookin’ Band, 8-11 p.m.; Saturday—Leeside, 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, Imperial Pilsner (Silver only), Beam Me Up Scotty (Silver only). The most recent additions are Belgian Tripel, Dunkelweizen, 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), Pool Session Pale Ale, Cockness Monster (Scotch Ale), Switch Stance Stout, BRO (Double IPA). Palmer shares a building with Left Turn Distilling on Girard south of Candelaria. This batch of Cockness Monster is fresh and tasty.

Ponderosa Brewing Co. — (505) 639-5941

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

Beers: Spanglish, Blood Orange Wit, Saphir Single-Hop Pale Ale, Hop-Mosa, Russian Imperial Stout. The most recent addition is the Saphir. A German Pilsner is on deck.

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

Quarter Celtic Brewpub — (505) 503-1387

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

Beers: S’More Than a Beer, SMASH Comet Session IPA, Coco Orastie (Orange) Stout, Beag IPL, Clark IPA, Test Batch #1 IPA. S’More Than a Beer was made with graham crackers, lactose, and chocolate. Beag is a little brother to the Morbuck IPA. The Clark and Test Batch, made for the National IPA Challenge, are the most recent additions.

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

(Brewery hours: Mon–Thurs 11 a.m. to 11 p.m., Fri 11 a.m. to midnight, Sat 7 a.m. to midnight, Sun 11 a.m. to 10 p.m.; Downtown taproom hours: Mon–Thurs 11 a.m. to 11 p.m., Fri–Sat 11 a.m. to midnight, Sun 11 a.m. to 10 p.m.; 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, Dubbel, WyPA, White AF IPA (downtown only). The WyPA was made to honor the opening of the Heights taproom.

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, Dirty Rotten Bastard IPA, Snakebite IPA, Roadkill Red Ale, La Luz Lager, Barrel-Aged Porter, Vanilla Porter, NM Pinon Coffee Porter, Oatmeal Stout, Level 3 IPA, Lemongrass Wit, Blueberry Mint Gose, Imperial Kolsch, Razberry Sour, Belgian IPA, Pink Boots Pale Ale, Marzen, Grapefruit Launcher IPA, Schwarzbier, Cherry Cuvee, Cascade Pale Ale, Porter 4 Humanity, Grab ‘Em By the Putin (Russian Imperial Stout). There are twobarrel-aged beers on tap in the Porter (new recipe!) and Putin (new batch). The Blueberry Mint Gose is the most recent addition.

Live Music: Friday—Mose McCormick, 6:30-9:30 p.m.; Saturday—Lonn Calanca Band, 8-11 p.m.

Events: Thursday—Open Mic hosted by Nathan Fox, 7-9 p.m.

Weekly Events: Today (Wednesday)—Loungy Wednesdays with Kookie Jones, 6-8 p.m.; 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: Turntable Series IPA: Track 2, Guera American Blonde Ale, Dark Engine Stout, Buzz Bomb, Pub Ale, Single Barrel Stout, Locomotive Breath IPA. The Single Barrel Stout and Locomotive Breath are the most recent additions. Buzz Bomb is a delicious coffee pale ale made in collaboration with the folks next door at Zendo.

Cask: The Locomotive Breath and Dark Engine are in the firkins.

Events: Friday—Cheap Thrills First Friday Art Show, 6-11 p.m.

Starr Brothers Brewing — (505) 492-2752

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

Beers: Starrstruck IPA, L.A. Woman (Blonde), Red Zepplin, Lampshade Porter, Brown Chicken Brown Cow, Anniversary Stout, Starrphire Pilsner, Cherry Bombed, Foggy Monocle. The most recent addition is the Foggy Monocle, which won last year’s Brew Crew Stout Challenge.

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) Brickie American Stout, Compa Los Ranchos Lager, Die Dunkel Seite, Oh Gs (Ginger and Grapefruit Gose), Steel Bender Lager, Skull Crusher DIPA, Manana Tropical IPA. The most recent additions are the Lager, DIPA, and Oh Gs, with Manana rejoining them Thursday. There are still bottles of The Judy, a peach saison aged in Chardonnay barrels, for sale at the brewery.

Events: Sunday—Game That Can’t Be Named Day (see our intro above), noon

The 377 Brewery — (505) 934-0795

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

Beers: (house) 377 IPA, Dieterhosen Hefe, El CuCuy (DIPA), Fat Brown Guy (Porter), Red Horse NM Lager, Schwarzbier, Berliner Weisse, Naked Ale (Pale); (seasonals) Loonies Lime Saison, Short Wee Heavy, Milk Stout, Peach Wheat, Kolsch, Scottish Ale, Say Juan Saison, Skin Walker Triple IPA, Plum Cherry Sour, Imperial Cream Ale, BBA (Barrel-Aged Dark Lager). A trio of new additions hit taps this week with Plum Cherry Sour, Imperial Cream Ale, and BBA, which is made with coffee, cocoa, and vanilla.

News: See our intro above for info on the first two bottled beer releases from The 377, happening this Saturday!

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: Vulgar Display of Porter, Three-Two Amber, Barrel-Aged Leche de Luna, Imma Pale Ale, Spiced Cider, Pete’s Porter, Pecan Ale, Turkey Drool, Chocolate Milk Stout, Kahlua Porter, Nitro Cowboy Coffee (Wells Park only), Oud Bruin (Wells Park only), 2016 Stein Wine (Wells Park and Four Hills only), Ghost Ranch IPA (Wells Park and Four Hills only), American Wild Ale (Wells Park and Four Hills only), Jack the Sipper (Four Hills only), Belgo American Pale Ale (Four Hills only), Cascara Cider (Four Hills only). An archived batch of Vulgar Display of Porter will be on tap at all three locations starting today (Wednesday). Barrel-Aged Leche de Luna is an imperial chocolate milk stout with a serious kick.

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

Live Music (Wells Park): Wednesday—Apollo, 7 p.m.; Thursday—The Gershom Brothers, 8 p.m.; Friday—CW Ayon, 5 p.m.; Saturday—Nathan Fox, 8 p.m.

Live Music (Nob Hill): Today (Wednesday)—Nick Crook, 8:30 p.m.; Saturday—Eryn Bent, 5 p.m.

Live Music (Four Hills): Saturday—RJ Perez, 7 p.m.

Events (Nob Hill): Saturday—Terrence Bingham Art Opening, 6 p.m.

Weekly Events (Wells Park): Monday—Super Tractor Gamers Night, 5:30 p.m.; Tuesday—Kamikaze Karaoke, 7 p.m.

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

Weekly Events (Four Hills): Today (Wednesday)—Geeks Who Drink, 7 p.m.

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. 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.

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: Cosmic Yum Yum, Count Hellesaurius, Infinitesimus Imperial Stout, Yum Yum OG. The Yum Yum OG, Infinitesimus, and Hellesaurius are the most recent additions.

News: Can’t Catch Me Copper Lager is now part of the main lineup and should be on tap year round.

Cask: Tuesday—TBA

Santa Fe breweries

Blue Corn Brewery — (505) 438-1800

(Open daily 11 a.m.–10 p.m.)

Beers: Farmhouse Funkalicious, La Santa Oscura, Blue Corn Mexican Lager, Witty Hop Pun IPA. The La Santa Oscura is a delicious, holiday spiced dark lager. Witty Hop Pun is Blue Corn’s entry in the upcoming National IPA Challenge.

Chili Line Brewing — (505) 500-7903

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

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

Live Music: Every night at 7 p.m.

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

Duel Brewing Company — (505) 474-5301

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

Beers: Bad Amber, Marcel, Fantin (Double Pale Ale), Duchamp (Sour Wit), Cezanne Magnifique, HMWWA FIACFW, Cezanne Verite, Fiction (IPA), Lourd of Funk, Titian, Dark Ryder, Grunewald, Goya. This batch of Cezanne Verite is barrel aged and it is also for sale in bombers. The Titian, Dark Ryder, Grunewald, and Goya (13.3% ABV) are the most recent additions, available on tap and in bombers.

Live Music (ABQ taproom): Thursday—RJ Perez, 8 p.m.; Friday—Cloud Marvel, 6 p.m.; Saturday—Leah Leyva, 9 p.m.

Live Music (SF brewery): Friday—Full Service, 7-10 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, Agent Scully – Season One, Episode Five (IPA), Germophile (Berliner Weisse), Fruhschoppen (Hefeweizen), Little White Lies (Belgian Blonde), Conduit (Belgian IPA), Bosco P. Coltrane (Chocolate Brown), Petit Blanche – Amrillo. The Agent Scully is a series of IPAs which will vary by hop combinations. Episode Five is the most recent iteration. The Petit Blanche is the most recent addition to the lineup, but an imperial version of Saison du Sarlacc and Aromatherapy IPA are nearly ready to go on tap as well.

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, Lustgarten, Oh Helles No (ECS), Lustgarten Lager, Imperial Pastry-Free Porter. With the colder weather almost upon us, Adobe Igloo makes its annual return. Hipster Union is also back. The most recent additions are Lustgarten, a lager with a hint of raspberries, Oh Helles No, and the big Porter.

Live Music (ABQ taproom): Today (Wednesday)—Rise of Seekalae, 6 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, 2920 IPA, Agua Fria Pilzner, Civil Rye, XX ESB, Low Winter Sun Sour, Summer Rain Sour, Diablo Canyon Pale Ale, Brown Ale, Cereza Negra, Chinook Pale Ale, International Style Steam. The benefits of having two brewhouses are now apparent as Second Street is loaded with more beers than ever. The Summer Rain, Chinook, and International Steam all went on tap recently.

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

Live Music (Railyard): TBA

Live Music (Rufina): Monday—Carrion Kind, The Coma Recovery, Desmarde, 8-11:30 p.m.

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

Other breweries you need to visit

Bathtub Row Brewing — (505) 500-8381

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

Beers: Hoppenheimer IPA, Wit Rock, Hoppen Mother, Oatmeal Stout, Pennsylvania Swanky, Ranch School (Pale) Ale. With a new brewer in place, BRB shakes up the lineup. Old favorites Hoppenheimer and Wit Rock are joined by some fascinating newcomers, such as the Hoppen Mother, a blend of Hoppenheimer and a barrel-aged brown ale dry hopped with a ton of Mosaic.

Sierra Blanca Brewing — (505) 832-2337

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

Beers: Cranberry Sour, Interstella Vanilla, Cherry Wheat, Single Hop IPA, Whiskey Stout. The Whiskey Stout and Cranberry Sour are the most recent additions. Cherry Wheat is available in bottles and won a gold medal at GABF in 2017.

Live Music: Friday—Clark Andrew Libbey, 6 p.m.

* * * *

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

Cheers!

— Stoutmeister

20180117_135915

New head brewer Brandon Venaglia enjoys one of his creations at Bathtub Row.

Bathtub Row has yet another new head brewer, the third in its brief history. Stepping into the role is Brandon Venaglia, who was previously at Cazuela’s in Rio Rancho. (For some historical perspective, Stoutmeister did a DSBC interview with him in 2014 when he was with Back Alley Draft House.) We stopped by the Tub on a quiet weekday afternoon to get to know him. It was an interesting, if somewhat digressive conversation.

(Note that we will be doing a second post soon covering Bathtub Row for the Look Back/Look Ahead Series, so this post focuses mainly on Brandon personally.)

Brandon got into brewing as most people do, as a hobby. He wasn’t even 21, so brewing and distilling were a means to an end back then. We wondered whether such activity at that age is even legal; in a way it seems like of course it should be, but the law sometimes frowns on such endeavors. He grew up in Corrales and bought his supplies from Victor’s Grape Arbor homebrew supply shop. Brandon became friends with Victor and his daughter, and even came to acquire some of Victor’s brewing recipes. One in particular Brandon said was a “cocoa puff stout,” which is likely just as you would imagine it. He would only speculate that he might brew that and others as part of his new job.

Corrales was and still is a small town, despite being so close to Albuquerque. Businesses, and in particular breweries, have always had a difficult time operating there because, of all things, sewage is a problem. That problem was apparently recently solved, and Brandon hinted that he had heard that a new brewery would be opening there. (Editor’s note: More on that is on the way, I promise. — S) This led to a discussion of a few sad brewery closures — Stumbling Steer, which was not far away, and Chama River, which we all knew and loved. Well, most of us, because Brandon had never actually been to Chama River’s main location, preferring the downtown taproom. We mused that maybe the upscale food ambitions of both places had been their downfall.

Brandon’s first paid job was at the Back Alley Draft House in downtown Albuquerque. Things were fine there, and he said out that they did well at the State Fair competition. As often happens in this business, he moved on to a job at Cazuela’s in Rio Rancho. Brandon spent two-and-a-half years there before his current gig at Bathtub Row, which he officially started on December 1. Cazuela’s had been brewing their own beer around five years before Brandon arrived; the previous brewer, Mike Campbell moved on to open Drafty Kilt. I mentioned that we enjoyed Cazuela’s beer and Mexican food menu those times that we remembered to get up to Rio Rancho. In particular, my wife loves the Cojones Azules, a strong malt liquor made with blue corn, and I like the Papacabra, a nearly 10-percent ABV DIPA. (Maybe it says something about us that we liked two of the strongest entries on the menu … nah.) Brandon said he thought the Papacabra and Chupacabra (the regular IPA) were too similar.  

“(The previous brewer) was taking Chupacabra and just adding more grain and hops,” Brandon said. “I wanted Papacabra and Chupacabra to be two different beers. The malts [I used] were different and the hops were different. The Papacabra was just 100-percent one type of malt, Maris Otter.”

This example of creative drive is something that came through during the entire interview.

History is something that Brandon clearly has a keen appreciation for. As he pointed out, brewing and distilling are processes that humans have been doing for thousands of years. He said that he wants to try various styles from different historical periods, including an 1800s British-style ale, a traditional British IPA, and a 1700s era porter. Brandon mentioned that Ballantine had an IPA before Prohibition, and that Pabst now owns that brand. Not too long ago, they released a limited edition IPA that was supposed to be like the original, but really, it wasn’t. The hops they used didn’t even exist at the time of the original, Brandon explained. For various reasons, duplicating a historical recipe is difficult.  

“Malting has all changed,” Brandon said. “There are ways to be in the spirit. Brown malt today isn’t what brown malt was 200 years ago. It was actually diacetic and had enzymes in it. As a result, porter back then isn’t the same as porter today.”

Such historical perspective is often lost on brewers today.

“I think modern brewers see a history that just starts at essentially a few years ago,” Brandon said. “And it makes sense given the growth of the industry, but there’s thousands of years of history in fermenting beverages. I don’t want us to just do beer. (Bathtub Row is) getting our wine/mead/cider license so we can do pretty much anything we want. We’ll brew a cider. We have a customer base here that will at least try anything. They’re enthusiastic and curious.”

Brandon was lured to Los Alamos by a combination of a raise and the prospect of living in a great little community. The seed for this change was planted a few years ago when he came up to do a collaboration with Hector, Bathtub Row’s first brewer. Since Brandon has a family, Los Alamos’ excellent school system also strongly appealed to him, as well as the nearby outdoor activities. He said he also has a great appreciation for the co-op business model that Bathtub Row operates under, and the people that work there, such as Doug Osborn, the general manager. Brandon said he is planning to stick around for many years.

As one can imagine, the menu at Bathtub Row will stay interesting and varied, as it was under the previous brewers. Brandon said he appreciates all beers in general, but he loves lagers and plans to always have a light lager available.  

“I plan on a lot of lagers,” he said. “I like the challenge of light lagers; it’s left-brained brewing, analytical. It’s all about process. We have a great process here.”  

Brandon has made minor modifications to the always-popular Hoppenheimer IPA, with an implied, but mysterious, goal in mind. On tap at the time of the interview was Hoppen Mother, a mix of Hoppenheimer and the bourbon barrel-aged Crazy Mother.

“I dry hopped it with Mosaic, Chinook, and Citra or Cascade,” Brandon said. “We had a bunch of Mosaic that wasn’t being used, so let’s throw it in there. Post-barrel dry-hopped it for about four-to-five days and then kegged it off. Once that’s done, we’ll be going back to what was supposed to be a bourbon barrel brown, but it was so dark and so big that we called it an imperial stout.”

Speaking of stouts, coming up next will be Brandon’s own take on a stout for the third annual Stout Invitational being held at Bathtub Row on Saturday, February 17. It will likely be something modest, such as an oatmeal stout. Tickets for the event, which will be a treat for any stout lover, can be purchased at Bathtub Row or online.

If you haven’t been to Los Alamos yet, come visit and see how Brandon has been honing his craft.

Cheers!

— Reid

Tap That is now open off Montgomery west of Louisiana.

In November 2016, I shared a story about a new place I visited in Hawaii that allowed you to try many different local beers in one location through a fun, serve yourself concept. Recently, Albuquerque got its own version of an electronic pour tap room located at 6910 Montgomery NE, Suite F. At Tap That Local Craft Beer Wall/Kitchen you cannot serve yourself (a bartender does the actual pouring), but many other aspects are very similar to the taproom in Hawaii. In fact, the bracelets used to access and track the beer purchase here look and work the very same way; they just have a different logo on them.

Here’s a quick run-through of how this concept works: First, park behind the strip mall to get into the main entrance. You can park in front and enter if they have the gate open, but entering behind the building gets you directly to the starting point. At the entrance, provide your ID and a credit card at the register to open the tab. You can put more than one person on the same credit card tab. You will receive a glass and an electronic bracelet issued to your name and the credit card used.

No, you don’t get bonus points with your wristband for more arm hair, but you should. (Thanks for modeling, Dave!)

Put on your bracelet and make your way to the right of the register. The long wall of beer taps awaits you. There are 36 beer taps (all local) to choose from, although a few were labeled “out,” leaving about 31 or 32 available on Saturday (it may be up to 36 by the time you read this). Multiple bartenders were working the taps on Saturday. The beers were arranged from left to right in ascending order of darkness, i.e. ciders and lagers on the left and stouts on the farthest right.

Choose your first beer. Decide if you want a full pint or tell the bartender the approximate amount of ounces you want to try. The bartender even suggested you can combine beers if you are that adventurous. Hand the bartender your glass, hold the bracelet up to the “Tap That” logo on the bottom of the wooden frame in front of you. This frame also has an electronic label and description of the beer on it. When the light at the top of the frame turns green, the bartender will pour the beer. The screen will change to show your name, how many ounces were just poured for you, and the remaining ounces you have available of your three-beer limit. That’s it! When you are finished, return the bracelet and sign for your tab. We kept our charges on the credit card, but I think I heard someone say you could pay in cash as well.

The kitchen also opened Saturday. As it was 4:15 and we were not looking for food, we did not try anything. However, the food seemed to be moving well, especially for the first day of food service, and it looked very good. I saw multiple orders of fish and chips, fried shrimp po’ boys, and fries generously covered in Korean bulgogi. The menu is limited, but this should work very well for them.

It was a lot more crowded inside as the night went on.

By the time we left around 5:30 p.m., almost all the tables were occupied. The patio will provide great additional seating when the weather is nice. There are already a few games set up out there, such as Jenga and Connect Four. The hours are now set, with Tap That opening every day at noon, closing at 10 p.m. Sunday through Thursday, and at midnight on Friday and Saturday.

If anyone has tried the food or would like to otherwise remark on this new-to-Albuquerque concept, please add a comment or send us a message.

Cheers to beer technology!

— AmyO

Say hello to the newest brewery in Albuquerque.

High and Dry Brewing is hoping that going small will lead to big things. The newest brewery in Albuquerque, located at 529 Adams St. NE, is set for its grand opening February 10. To gain a little advance insight, I stopped by to chat with brewer/owner Andrew Kalemba last week.

Andrew was in the midst of finishing up a batch of beer, one of six he aims to have on tap for the grand opening. For now, High and Dry is carrying six guest taps and is open to anyone who wants to come by and check out the space.

From the outside, it appears small, but the inside is spacious, able to accommodate 88 customers. There is even more room in the back with the brewing equipment, leaving plenty of future room to expand. High and Dry will open with just a 1-barrel brewing system.

“We’ll put out five barrels a week,” Andrew said. “We’ll always have six of our beers on and we’ll have a rotating list of six guest taps. It should be complimentary, too. This is an IPA town, so we’ll have a little bit extra of that on hand.”

No, that’s not creepy, not in the least.

The building itself has a fair amount of history. Long ago, it was a meat processing facility. More recently, it was a tattoo parlor. Some of the artwork from the parlor will remain on the walls in the back, including a rather noteworthy painting of the creepy twin girls from the movie The Shining. Those will not be going anywhere, even if they give a customer the willies. (Can a REDRUM Ale be in the future?)

High and Dry will open with five year-round beers, an IPA, pale ale, red ale, American wheat, and a coffee stout. The coffee will come from Humble Coffee Company, which is owned by Mike Baker, who is one of the other main partners in the brewery. For the most part, though, Andrew and his wife Ashley, an Albuquerque native, will be running the show. Their goal is to create a true neighborhood space, similar to what Sidetrack has accomplished downtown.

“All of our partners who are here in town live within a mile,” Andrew said. “It is truly our neighborhood.”

The first batches of High and Dry’s beers are getting ready for the grand opening.

Andrew was inspired to go with this sort of model by his time living in Austin, Texas, which is where he met his wife.

“It was about eight years ago, like one morning I woke up and decided I want to learn how to make beer,” he said. “I can’t remember exactly what it was, but there was something that triggered me. I would see all these really massive operations and I (knew) that’s something I truly can’t do on my own. So I went to the homebrew store and I went headlong into it.”

How deep did Andrew dive? Well, it almost bordered on madness.

“I did it a few times and then I got more curious,” he said. “Following recipes was not all that interesting. Why am I doing this? That first year a really good friend and I, we brewed two batches a weekend for eight months straight, five-gallon batches. That’s where we really cut our teeth.

“Around that time, I was living in Austin, you’d see all these little small (breweries) popping up. It gave me some perspective, you don’t have to be big.”

Austin, though, has become increasingly expensive. That caused Andrew to look to his wife’s home state.

“We immediately started thinking, how could we scale this idea,” he said. “A lot of it was working on a business plan. New Mexico, fortunately, is a lot less costly. I don’t think we’d be able to do anything at this size in other places. We spent quite a few years on the business plan. It became an obsession.”

The taproom is a cozy place.

Andrew did take some courses through the Sibyl Institute, he said, but for the most part he has simply learned through the trial and error of brewing. The five main styles of beer are the five he has brewed the most often, while his first seasonal will be another he has brewed in the past.

“These are the five recipes that really stuck out of the rolodex of experimenting over the years,” Andrew said. “Our first seasonal that we’re going to do is going to be a brown heavily dosed with anise. I know everyone is doing biscochito browns and that sort of stuff. This is a similar idea.”

While the beer will be a main focus, the entire taproom area is of course an important part of the experience as well. There is a patio out front, with space between that and the street for food trucks. Andrew said Roadrunner Grill will be “let’s call it our house food truck.” Artisan Valley Smokehouse is likely to take a Friday slot, and other trucks will appear as well.

The game room is ready to go.

Andrew said there is also a plan in place for a significant addition to the outdoor experience in the future.

“Hopefully, as far as future plans, we’ve gotten approval to do a rooftop deck,” he said. “This whole building is poured concrete, so everything is safe, you can build that on top of it. That will be nice.”

Inside, the taproom features a game room with a shuffleboard table. There is room to add other fun activities as well.

Eight years after he first started brewing, Andrew Kalemba is ready to introduce his beers to the world.

The taproom is open at 2 p.m. on Tuesday, Wednesday, and Thursday, and then noon on Friday, Saturday, and Sunday. The High and Dry staff is inviting anyone and everyone to stop by and check out the place before the grand opening.

“We’ve got the doors open for people in the neighborhood pop in,” Andrew said. “We’re just practicing until the big day.”

The Crew will head out to check on the beers at the grand opening or soon after. Until then, we wish everyone at High and Dry the best of luck getting ready. Thanks to Andrew for taking the time to chat even while still quite busy making beer.

Cheers!

— Stoutmeister

That little construction project on McMahon near Unser is the forthcoming west side taproom for Tractor.

Time to clear out the old beer notebook once again …

Tap That offers up a different approach

For those who do not follow us on Facebook, you might have missed our discovery, per reader Matthew Abeyta, that there is a new taproom opening up this weekend. It is not, however, like most (or possibly) taprooms you have ever been to before.

Tap That, located on Montgomery just west of Louisiana (near the old Heimat House/Assets Grille), is hosting its grand opening starting at 5 p.m. today (Friday). The concept, as explained to us by our friend Angelo Orona, is where people come in, get a hi-tech bracelet, and use it to order the beers. There will also be a full food menu. It is not quite like one of those serve yourself taprooms that have popped up in other states (that is still against the law in this state, as far as we know), but it will be a different concept.

We would share more from the Albuquerque Business First story that ran a few weeks ago, but it is locked behind the subscriber-only paywall. Needless to say, if you can afford a subscription (we cannot), go get it, and help some fellow journalists stay employed.

Otherwise, head over to Tap That and let us know what you think. With luck, and a little free time, the Crew will head over there soon as well.

Tastings, tappings, and more

Outside the breweries, there is a fair amount going on this weekend that will keep us plenty busy. It starts today (Friday) at 4 p.m. as North Coast Brewing will be at Jubilation, presenting their most excellent Old Rasputin Russian Imperial Stout and other beers for tasting. Word is there will even be two bottles of the barrel-aged Rasputin, XVII and XX. It runs until 6 p.m. and is free, of course, but it is so hard to roll into Jubilation these days and not roll out with a box full of delicious beers from around the country and some delectable local offerings as well.

Once you are done there, head on down to Sister for a Bell’s tap takeover that starts at 5 p.m. In addition to the worth-the-hype Hopslam, an imperial IPA brewed with honey, there will be multiple other varieties available as well. The one we are excited about is the Whiskey Barrel-Aged Cherry Stout, which many folks have told us is a much more balanced version than the regular batch.

For events at breweries, might we suggest going to Marble Westside tonight at 8 to see our friend Kristen’s band, String Dinner. Hopefully her other band, Distances, which might be the best metal band in Albuquerque, will be performing again soon somewhere.

If anyone needs to get out of town this weekend, our friends at Truth or Consequences Brewing have suggested a trip south. Take a dip in the hot springs to relax, then head over to the brewery for some fun and new beers. Big River IBA (7.5% ABV, 69 IBU) went on tap Thursday. It is an India Brown Ale, a fun take on a slightly different IPA. The brewery has live music ever Friday and Saturday night, too. Special upcoming concerts include The Pine Hill Haints on Tuesday and The Booze Bombs on Thursday, both at 7 p.m. The latter band is described as German rockabilly, which has us imagining Rammstein crossed with Reverend Horton Heat, or something like that.

The TorC staff recommends The Firewater Lodge, The Blackstone, Riverbend, Las Palomas, The Charles, Indian Springs, and The Pelican as the best places to stay the night.

New brewery/taproom updates

  • High & Dry Brewing has quietly opened in the southeast. I took a tour the other day with brewer/owner Andrew Kalemba, so look for our full story early next week. For now, there are six guest taps available, but the house beers will not be on tap until the grand opening on February 10. It is a sweet little space that they have built on Adams just south of Lomas. It also might be one of the most deceptive taprooms in town. From the outside it looks quite small, but the inside can fit up to 88 people, with even more room in the back for brewing.
  • Tractor has a pending license for its forthcoming west side taproom, plus some pictures went up on social media this week (see above). Look for that space to open in the coming months.
  • It appears the mysterious 1933 Brewing Company announced for Rio Rancho will be moving into the old Fat Squirrel Pub and Grill on Southern Boulevard. Long ago, of course, that was the original location of Turtle Mountain. It will not be owned by the folks behind Pi Brewing, who also previously owned the Fat Squirrel, but by new owners.
  • Construction continues apace at Cantero and Lava Rock, but neither appears close to opening its doors. The Ponderosa taproom at the El Vado Motel redevelopment has been delayed (more on that with the Ponderosa Look Back/Look Ahead Series article coming next week) and will probably not open until later in the spring.
  • Another new addition to the list of pending small brewer licenses is Casa Vieja LLC in Corrales. We are pretty sure we know what this one is, too, but for now we are remaining mum at the request of the owner.

That is all from us today. As always, please let us know whenever you see anything out there that you think is beer news: nmdarksidebrewcrew@gmail.com

Cheers!

— Stoutmeister

The Starr Brothers command staff includes, from bottom left, Matthew Pullen (assistant brewer), Heather & John Starr (founders/owners), and, from top left, Derek Minero (general manager) and Rob Whitlock (head brewer).

Starr Brothers Brewing has just passed its two-year anniversary last weekend, and is no longer the new kid on the brewing block. The brewery has established itself with a welcoming Northeast Heights taproom and a solid lineup of house beers. To catch up on all that went down in the past year and what is to come in 2018, I sat down with John and Heather Starr, founders of Starr Brothers Brewing, along with head brewer Rob Whitlock, for our Look Back/Look Ahead series.

Creating a space for all types of beer drinkers

“I always wanted to own a bar,” John said. “But, as we discovered craft breweries in our travels, I shifted focus and decided to go this route. I knew the craft beer scene was blowing up in New Mexico, and figured the time was right to go for it.”

John said he wanted to create a public house-style place, similar to the Deschutes Brewery Public House in Portland, Oregon. He wanted a very approachable space where people felt comfortable whether or not they were craft beer aficionados. The taproom is situated within my daily orbit in Albuquerque, and I drop in regularly for lunch with colleagues and clients. I can confirm that this place is, indeed, an accessible space for everyone, no matter where they might be on the spectrum as a beer lover.

Heather is the president of the company, and many people may be unaware that Starr Brothers Brewing is actually a woman-owned business. It’s a small, family operation with Heather and John at the center running the operations, Rob as head brewer, and Derek Minero as general manager. (Editor’s note: The Starr Brothers are actually John and Heather’s sons, whom John once said he hopes to leave the business to someday. — S)

Last year proved to be a big one for their small team. They opened up their back room to expand their fermentation capacity, growing from 36 to 96 barrels. The expansion spanned a three-month buildout and allowed Starr Brothers to increase its tap handles around the city. Even without a dedicated salesperson, they are now self-distributing to locations such as Blue Grasshopper, B2B, Matanza, Route 66 Casino, Silva Lanes Bowling Alley, The Pit, and a range of other places. The tap handles stay in place once established, a fact that makes John proud.

The taproom is also popular for its food. Even without a head chef, the kitchen staff offers up consistent pub fare (including delicious tacos) that has a loyal following. John said they had professional help creating the menu, and points to the competency of his staff as the cornerstone of the kitchen’s success in dishing out a high-quality product.

derek-blackfridaylager

Derek Minero, general manager, with Starr Brothers’ Blackfriday Dark American Lager

Crafting a solid lineup

Rob pointed to their house blonde ale as the “gateway” beer best to induct people new to craft brews into his world. Currently, house offerings include the blonde (L.A. Woman, 5.4% ABV; 16 IBU), Starrstruck IPA (7.2% ABV; 82 IBU), Lampshade Porter (7.6% ABV; 27 IBU), Red Zeppelin (7.6% ABV; 28 IBU), and Brown Chicken Brown Cow (6.4% ABV; 24 IBU). All of these staple brews are balanced, drinkable, and don’t venture too far out of bounds from classic styles, matching the taproom’s approachability with what’s served up there.

When asked how John and Rob got connected, John said they were introduced through a mutual friend when he was planning the brewery.

“I wanted someone different, from outside the scene who could bring something new to it,” John said. “What got me so excited about Rob was that he was so passionate about what he did as a home brewer, and I respected the way he approached his brewing as if he were already a professional.”

Rob brought his own recipes with him to Starr Brothers, establishing the stable of house beers and laying the foundation for the seasonal and experimental brews he’s created since. When the taproom opened on January 18, 2016, they launched with guest taps from local breweries until their permits were approved. On April 8, 2016, they started pouring Rob’s brews from their tap handles.

“We really have two anniversaries,” Rob said. “It’ll be two years in April since we started pouring our own beer, and so we get to have another celebration.”

In rotation with the house beers are seasonal fruity wheat beers for summer, an experimental pumpkin yam ale for fall (Jack Tooth Grin, 6.1% ABV; 25 IBU), and rich, dark brews for winter. The Anniversary Stout, just released for their opening date anniversary, is slightly sweet with chocolate notes and incredibly drinkable with just a hint of smokiness. It’s a twist on Rob’s popular Zombies in the Manger stout (6.5% ABV; 20 IBU).

On the specialty hop-forward side of things, the Starrgazm New England IPA (7.5% ABV; 75 IBU) took fifth in last year’s IPA Challenge.

phantomlimb-lukemacias

Phantom Limb Black Rye IPA (Photo: Luke Macias)

Full disclosure — I might have bullied Rob into putting my favorite seasonal (I wish it was a staple beer) on to brew. The Phantom Limb (7.2% ABV; 58 IBU) is a black rye IPA that nails it, in my opinion. I spent years in Northern Vermont where black IPAs were standard, and in the six years I’ve lived in New Mexico, I’ve been on the lookout for a replacement for the ones I left behind. This is it. Its hoppiness is accentuated by the dryness of the rye, and the dark Cascadian base makes it smooth and sessionable. Rob said it should hit the taps in a couple of weeks. You can bet that you’ll find me there when it does.

“It’s all about balance for me,” Rob said. “The biggest part about a beer to me is the finish.”

Looking Ahead

With an increased capacity, Starr Brothers is going to be pumping out a wider variety of beers. Rob said he’s been going back through his original recipes and making small tweaks to his staple brews. He’s also planning a greater range of seasonals and is looking to experiment with barrel-aging this year.

The pilsner that’s been on in the taproom is excellent, and a great representation of a dry, German-style lager. The Blackfriday dark American lager (5.9% ABV; 13 IBU) is a balanced lager that’s not too malty with rich undertones. Last year, Starr Brothers collaborated with the now-defunct Chama River and produced the popular Oakey Smokey. The staff is looking forward to more collaborations in the year ahead.

“Rob is making a great, quality product, and he has a natural mind and palate for brewing great beer,” John said. “He gets the way everything works chemically. We’ve been able to accomplish a lot, and 2018 is going to be another year of growth for us.”

In 2017, Starr Brothers produced 765 barrels (about 23,000 gallons). This year, it will exceed 1,000 barrels thanks to the expansion. Rob brewed seven barrels of Oktoberfest in 2016 and it was gone in eight days. Last year, he brewed 15 barrels of it and it kicked in about 20 days. This year, with their expanded capacity, watch for more.

This year, outside the taproom and the tap handles around town, you will be able to find Starr Brothers at BearFest, Bacon & Brews, the Celtic Festival at Balloon Fiesta Park, and other events yet to be announced. And, if you haven’t been to their taproom at 5700 San Antonio Drive NE, head in for what’s sure to be a good time with their friendly service, approachable atmosphere, and excellent craft brews. Veterans, firefighters, law enforcement and public service workers all receive discounts on site.

We’ll see you there on April 8 to celebrate the second anniversary of serving up great craft beer to Albuquerque. And, we’ll be watching to see what Heather, John, Rob, Derek and crew cook up in the meantime.

StarrBros-crew

More of the crew at Starr Brothers in the newly expanded brewery

Cheers!

— Julie

The Buzz Bomb has been one of the many beer highlights for Sidetrack Brewing over the last 12 months.

Sidetrack Brewing opened just a few blocks from Central Avenue, but lives in a different world. The little brewery that could has become a true neighborhood pub for the locals who have long since grown weary of the hustle and bustle of Old Route 66 and its trendy clubs and hip dive bars. This development for Sidetrack has gone (mostly) according to plan for co-owners Dan Herr and Anne O’Neill, who sat down with me recently for our Look Back/Look Ahead Series interview.

“It’s been going well,” Dan said. “We’ve always just kind of had this, I don’t know if you’d say inferiority complex or just an intimidation kind of situation, but just getting into this business has been a great adventure (even though) we didn’t know what to expect.

“The first year, I don’t think we could have asked for a better first year, and the second year was even better than that. So we’re grateful to have the business that we’ve had. We’re trying to just recognize who we are and who are patrons think we are and want us to be. That’s been the biggest thing, despite what you think your identity is or you want it to be, it is what it is, and it is what your customers say it is. We’ve been trying to recognize that and try to be as responsive and as accommodating as we can to the people that come and spend money here.”

That recognition for Sidetrack has meant a pivot back to what worked in the first place, a sort of simplicity that other breweries have long since abandoned.

“I think after our second year we tried a lot of things with events and with beer styles and beer releases, and we learned a lot through the daily business and those things that we tried,” Dan said. “I think what we learned is that we’re not really an event place. We are a place to come and chill and talk and that’s one of the things we really hoped to be, just a neighborhood pub, a gathering place for local folks. I think we are that. There are some details as to what that actually is that have to sink in over the course of a year.”

Dan said Sidetrack will try to focus on three major events per year, with the first being the anniversary party held every January. An autumn block party that also features neighboring businesses like the Orpheum, Sanitary Tortilla Factory, and Zendo will remain an annual event as well. A third event, likely for late spring or early summer, is still up in the air, but Dan said they are exploring their options there.

One thing that will continue is the bring-your-own vinyl night, which has quickly become the most popular weekly event. All the credit to that success goes to the Sidetrack beertenders.

“We’ve had really great success with the vinyl and with our fantastic staff that we have,” Dan said. “We’ve been really lucky and fortunate to find people that are tuned in and can really take the reins of driving this thing when we’re not here. They do a great job with the music. As simple as it sounds, the vinyl thing is really a draw for us. A lot of the success is due to the folks that we’ve got standing behind the bar. They know the cool stuff. We’re not the coolest people, Ann and I; we think we (still) are and we might have used to be, but we’re a bit out of touch these days. We’re happy to have those (staff members).”

The taproom remains one of the most chill places in town to enjoy a pint.

As for the beer, Sidetrack will continue to adapt to the tastes of its customers.

“Beer-wise in general, I think our first year we were just kind of learning everything,” Ann said. “We really played it safe and we just had the same rotating beers, we had a stout, we had a red, and a pale ale. We just kind of stayed safe with what we knew. The second year we finally started a lager. We started experimenting a little bit more (such as) Buzz Bomb. We just kind of gotten out there.”

Ann noted that Dan, who doubles as the head brewer, has also been playing around with the yeast strains and new hops that the brewery has been able to procure. Of course, as beer demand goes up, space becomes tighter and tighter.

“Our plan is not to expand or get bigger, except within ourselves at this point, even though we’re outgrowing our space,” Ann said. “We could use another fermenter. We find it hard to do lagers with just three fermenters. Finding that space in that little brewery is a challenge. I think for us it’s just keep working on our recipes, trying new things.”

Dan said that Sidetrack has no plans to get into keg distribution or anything like that. Right now, the only kegs sent off site are to Desert Dogs in Santa Fe, the taproom co-owned by nearby Boese Brothers. While Dan said he is grateful that George and Sam Boese are willing to do that for Sidetrack, it also shows him that distributing beer off such a small system can put a strain on the supply.

“We’re just trying to refine our little place here,” Dan said. “That goes for the taproom, as far as the physical parts of the taproom, and just the day-to-day business and events and how we treat our patrons. The beers, we’re just trying to evolve. My hope this year is to keep two IPAs on draft at all times. We’ve found, for better or worse, is that IPA is what people want. So the better we can do with keeping that demand met, the smoother things run for us.”

Ye ole phone camera did not want to focus too well, but that blue line in the basement is where the walk-in cooler will soon reach out towards.

There will be some on-site construction going on in 2018, though few customers figure to notice. Dan said they plan to expand the walk-in cooler in the basement beneath the taproom, while adding some additional plumbing to help things run more smoothly. In turn, that should enable Sidetrack to expand its draft tower from six taps to eight or 10.

“We’re just able to maintain this space,” Ann said. “Beer-wise and everything, with our system and how small we are, we couldn’t add accounts or anything. A lot of people ask, but we can only do so much.”

All of that simply fits with the original plan for Sidetrack.

“That was sort of the vision from the very beginning, the corner taproom,” Dan said. “We’ve been well received, I think, as being that. We get good feedback as far as the look of the place, the fact we don’t have a television, and the fact that our staff is attentive and courteous. It’s just all the very simple things that seem to be appealing to folks.”

There has been one positive development for Sidetrack outside the four walls of its taproom. Ann has been a sitting member of the New Mexico Brewers Guild board of directors for a while now, and she has been named president for 2018.

“I think the nice thing about me being on the board starting last year (2016), we’re a small place and many of the members are bigger places, so I’m kind of representing and looking out for the smaller brewers and what they need as well,” Ann said. “It’s nice having that balance of where we’re all very different sizes and (objectives). Some are into expanding and distributing, while some of us just want to have a taproom and we’re happy with that. (We’re) having a voice on the board for all the smaller brewers.”

As for that aforementioned second anniversary party, it will go down this Saturday from noon to 11 p.m. There will be live music from AJ Woods (2-4 p.m.), Brian McDaniel (5-7 p.m.), and Cooper CW Ayon (8-10 p.m.). Malaguena’s Latin Tapas will be serving food all day. There will also be two special beers on cask (Pub Ale with Earl Grey Tea and the new IPA dry hopped with Simcoe) and two more on tap.

Nothing beats a stout straight from the barrel, all thanks to brewer/co-owner Dan Herr.

“On tap literally we’re going to try to bring two new beers out,” Dan said. “We’ve got an IPA (Locomotive Breath) that we’re going to try to release on that Saturday. Then we’ve got just the infancy of our micro barrel program. We’ve got a stout that we are hoping is ready. … We’re going to carbonate a keg of that and have that available.

“Otherwise, we’ve got three bands that are going to be playing throughout the day. They’re just tiny bands that are the size of our taproom, so they’re basically just one-man shows. We’ll set them up in the back corner. Then we’ll have a live screen printing guy coming in. We’ve got a graphic we’re developing for an anniversary T-shirt.”

I was lucky enough to try that Single Barrel Stout right out of the barrel. It has a big, boozy aroma, but the flavor is not too hot. Instead it is just smooth and decadent, the kind of good sipping beer perfect for a chilly winter afternoon.

A big thanks to Dan and Ann for taking the time out of their day before the brewery even opened its doors. That, and the sample out of the barrel, was a nice gesture and greatly appreciated.

Cheers to more years, Sidetrack!

— 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.

All of us in the Crew get to meet and talk with brewers from around the region on an almost weekly basis. For most people, though, brewers are just names and faces in the crowd. Among our local breweries, Marble has certainly stepped up in helping its customers get to know its brewers. This Saturday, Marble is hosting a Brewer’s Brunch at the Westside taproom from 11 a.m. to 1 p.m. Up to 24 people, at $25 per ticket, can join in on the fun. Artisan Valley Smokehouse will cater the food. There will be a special fruit-infused cask of Double White, too. The meal includes two 10-ounce pours of beer and you can take your pick of anything on tap. Tickets are available only at the taproom, so head on over and pick yours up. Then just think of everything you have ever wanted to ask a Marble brewer. We promise, they are good dudes, and will do their best to answer each and every question. They put up with us, right?

Sidetrack has its big Second Anniversary celebration this Saturday. We will have a lot more on it with the Look Back/Look Ahead Series article this week, but let it be know that Sidetrack will have Single Barrel Stout and Locomotive Breath IPA on tap. There will also be Pub Ale with Earl Grey Tea and Locomotive dry hopped with Simcoe on cask. Woots!

On the new beer front this week, there are a few options to check out. Bosque brings back an old favorite in the Old Man Jameson. Canteen resurrects its hazy Tuttle IPA, while Laid Back Lager is back on tap to coincide with its arrival in six-pack cans. Kaktus goes big with a batch of Imperial Stout. La Cumbre is releasing Siberian Silk, its delicious Baltic porter, in cans and on tap this Friday. Marble has Nitro Pub Ale on tap at the Heights taproom. Ponderosa has its own Russian Imperial Stout now available. Quarter Celtic gets hopping with a fresh batch of Clark IPA, plus Test Batch #1 is a new IPA made for the National IPA Challenge. Rio Bravo gets fresh and funky with Blueberry Mint Gose. The 377 taps Plum Cherry Sour, Imperial Cream Ale, and BBA, a dark lager with coffee, cocoa, and vanilla. Tractor rolls out a trifecta of tastiness with Kahlua Porter, Oud Bruin, and Ghost Ranch IPA.

Up in Santa Fe, there have been no new additions since last week.

Continue reading for all the news that is fit to blog for the week of January 22.

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

Albuquerque metro area breweries

Ale Republic — (505) 281-2828

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

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

Alien Brew Pub — (505) 884-1116

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

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

Bistronomy B2B — (505) 262-2222

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

Beers: Contact the brewery for an updated list.

The Blue Grasshopper — (505) 896-8579

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

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

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

Boese Brothers Brewery — (505) 382-7060

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

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

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

Bombs Away Beer Company — (505) 554-3204

(Hours: Mon–Fri 3 p.m.–close, Sat–Sun noon–close)

Beers: Short Fuse Blonde Ale, BABC IPA, Willie Pete Wit, Low Order Porter, High Speed Low Drag Lager, Wild Card Spiced Ale, Brisance Bitter, Bag Drag BPA, Arsenal English Amber, Proximity Pilsner, MKDeuce Pale Ale, Primer Pub Ale, Actuator IPA, Stockpile Stout, Phil’s Incendiary IPA, Long Delay RyePA, Bomb’s Shell IPL, Boom Stick Brown, Counter Charge Coffee Stout. 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. The Coffee Stout is the most recent addition.

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

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

Beers: Driftwood Oatmeal Stout, Open Space Haze: 41 South, Open Space Haze: 48 North, Honey Porter, Galaxy Far Far Away, Down in the Hollow, The Nathan (Ginger Red Ale), Old Man Jameson. The Open Space Haze is a series of a different IPAs made with varying hop blends. The most recent additions are the Jameson and Nathan.

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 3 p.m.-midnight, Sat noon–midnight, Sun noon–9 p.m.)

Beers: Sun Dagger (Saison), True Aim (Scotch Ale), Jemez Field Notes Lager, Cosmic Arrow Brett Saison, Hoodoo Monster Imperial Red, Way Out West Sour Sumac, Desert Dynamo IPL, 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, Vanilla Daze Stout. The most recent additions to the lineup are the Vanilla Daze, Savage Times, Coyote Waits, Thirsty Land, Sweetfetti, and Visionland. The sheer variety of styles on tap is quite impressive. Take note, Hoka Hey IPA has been retired from the lineup.

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, Scotch Rocket, Iron Lung Smoked Porter, Simcoe SMASH, Low Rye-der IPA. The most recent additions are the Low Rye-der, Scotch Rocket, Simcoe, and Iron Lung. There are still a few bottles left of the barrel-aged Standing 8 Stout. The Chocolate Milk Stout is on the regular and nitro taps.

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: Laid Back Lager, Panama Jose Coffee Stout, Pop’s Pre-Prohibition Lager, Tuttle IPA, Hop Baller IPA, Social Capital (Dark Cherries aged on French Oak), Dark Crystal Warrior Black IPA, Irish Red. The Laid Back is also available in six-pack cans. Tuttle, a hazy IPA, is the most recent addition, following the return of Dark Crystal and Irish Red.

Live Music (Brewery): Thursday—The Julian Dossett Trio, 6-9 p.m.; Sunday—The Porter Draw, 4-7 p.m.

Live Music (Taproom): Saturday—The Real Matt Jones, 5-8 p.m.

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

(Open daily 8 a.m.–10 p.m.)

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

Dialogue Brewing — (505) 585-1501

(Open daily noon-midnight)

Beers: Belgian Citrus IPA, Berliner Weisse, Blood Orange Berliner Weisse, Strawberry Berliner Weisse, Sour Raspberry, Idiot Sauvin, Dry Irish Stout, Belgian Cherry Wheat, Amber Ale, Vienna Lager, Coffee Lager, World as Will IPA, 505 Lager. The most recent additions are the three lagers and the new World as Will.

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

Drafty Kilt Brewing — (505) 881-0234

(Sun 11 a.m–10 p.m., Mon closed, 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, Outlamber Amber, Obliviscaris Oatmeal Stout. The Obliviscaris is back, having replaced the Covfefe Hefe. Take note, Drafty Kilt is now closed on Mondays.

Weekly Events: Tuesday—Geeks Who Drink, 7 p.m.; Thursday—Blues Jam with the Rudy Boy Experiment, 7-10 p.m.; Sunday—Karaoke with Tobyriffic, 3-7 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: Eater of Worlds Pale Ale, Darth Malt, Hoplo Ren, Nebulas New England IPA. The most recent addition is the Nebulas, but the two that came before it were released in conjunction with Star Wars: The Last Jedi — Darth Malt (Baltic Porter) and Hoplo Ren (Black IPA).

Hops Brewery — (505) 369-1378

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

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

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

Kaktus Brewing — (505) 379-5072

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

Beers: Blondie, Helles Lager, Winter Wheat, ESB, Black IPA, Puddle Stomper IPA, Oatmeal Raisin Stout, St. Paul’s Porter, Imperial Stout, 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. The Imperial Stout is now available, too.

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, American Lager, IPA, Lobo Red Ale, Session IPA, Sleeping Dog Stout, 35 N Coffee Porter, Common; (seasonal) German Pilsner, Capspackler DIPA, Dortmunder, Oak-Aged Natalia. The lineup got a bit of a makeover, with American Lager and Common joining the regulars, bumping out the Blonde. The Natalia was originally made at Chama River and dear lord it was dark decadence in a glass. Get some quick before it runs out!

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: Weize Ass Goat Weizenbock, Mind Phoq, Winner Winner Chicken Dinner (triple IPA), Meridian SMASH IPA, In the Money DIPA. Recent additions to the lineup are the Meridian, Mind Phoq (Coffee Pale Ale), and the hop bombs Chicken Dinner and In the Money. Siberian Silk returns on tap and for sale in four-pack cans this Friday.

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: Cholo Stout, Ol’ Maverick Barleywine, Biscochito Wheato, Tropical Solution, Robust Porter, Chinook IPA, El Gabacho Golden Ale (Downtown only), Brett Pale Ale (Downtown only), Double IPA (Downtown and Westside only), Imperial Red (Downtown and Westside only), Hop Fudge Sunday (Heights only), Cholo Smooth (Heights only), Nitro Pub Ale (Heights only), Dubbel (Heights and Westside only), Downlowlander Scotch Ale (Heights and Westside only), Ginger Kid (Heights and Westside only), Oaked Amber on nitro (Westside only), Horchata Porter (Westside only), Vunderland (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 Nitro Pub Ale, Chinook IPA, and El Gabacho are the most recent additions. We cannot recommend the Ol’ Maverick and Cholo Stout enough. Get some!

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

Live Music (Heights): Today (Wednesday)—Something Like Seduction, 6-9 p.m.; Friday—Todd Tijerina, 7-10 p.m.; Saturday—Nathan Fox, 7-10 p.m.

Live Music (Westside): Friday—String Dinner, 8-11 p.m.; Saturday—RJ Perez, 8-11 p.m.

Events (Westside): Saturday—Brewer’s Brunch, 11 a.m.-1 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, Imperial Pilsner (Silver only), Beam Me Up Scotty (Silver only). The most recent additions are Belgian Tripel, Dunkelweizen, 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), Pool Session Pale Ale, Cockness Monster (Scotch Ale), Switch Stance Stout, BRO (Double IPA). Palmer shares a building with Left Turn Distilling on Girard south of Candelaria. This batch of Cockness Monster is fresh and tasty.

Ponderosa Brewing Co. — (505) 639-5941

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

Beers: Spanglish, Blood Orange Wit, Dry-Hopped Saison, Hop-Mosa, Russian Imperial Stout. The most recent additions are the Russian, Hop-Mosa (a hazy IPA), Spanglish, and Blood Orange Wit.

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

Quarter Celtic Brewpub — (505) 503-1387

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

Beers: S’More Than a Beer, SMASH Comet Session IPA, Coco Orastie (Orange) Stout, Beag IPL, Clark IPA, Test Batch #1 IPA. S’More Than a Beer was made with graham crackers, lactose, and chocolate. Beag is a little brother to the Morbuck IPA. The Clark and Test Batch, made for the National IPA Challenge, are the most recent additions.

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

(Brewery hours: Mon–Thurs 11 a.m. to 11 p.m., Fri 11 a.m. to midnight, Sat 7 a.m. to midnight, Sun 11 a.m. to 10 p.m.; Downtown taproom hours: Mon–Thurs 11 a.m. to 11 p.m., Fri–Sat 11 a.m. to midnight, Sun 11 a.m. to 10 p.m.; 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, Dubbel, WyPA, White AF IPA (downtown only). The WyPA was made to honor the opening of the Heights taproom.

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, Dirty Rotten Bastard IPA, Snakebite IPA, Roadkill Red Ale, La Luz Lager, Barrel-Aged Porter, Vanilla Porter, NM Pinon Coffee Porter, Oatmeal Stout, Level 3 IPA, Lemongrass Wit, Blueberry Mint Gose, Imperial Kolsch, Razberry Sour, Belgian IPA, Pink Boots Pale Ale, Marzen, Grapefruit Launcher IPA, Schwarzbier, Cherry Cuvee, Cascade Pale Ale, Porter 4 Humanity, Grab ‘Em By the Putin (Russian Imperial Stout). There are twobarrel-aged beers on tap in the Porter (new recipe!) and Putin (new batch). The Blueberry Mint Gose is the most recent addition.

Live Music: Thursday—Paul Hunton Duo, 6-8 p.m.; Friday—The Temporary Tattoos, 6:30-9:30 p.m.; Saturday—Jacob Chavez, 7-9 p.m.

Weekly Events: Today (Wednesday)—Loungy Wednesdays with Los Sencillos, 6-8 p.m.; 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: Turntable Series IPA: Track 2, Guera American Blonde Ale, Dark Engine Stout, Buzz Bomb, Pub Ale. The Turntable 2 and Pub Ale are the most recent additions. Buzz Bomb is a delicious coffee pale ale made in collaboration with the folks next door at Zendo. Saturday’s 2nd Anniversary Party will mark the arrival of two new beers, Single Barrel Stout and Locomotive Breath IPA.

Cask: The Pub Ale and Dark Engine, with dark chocolate added, are in the firkins, but both will be replaced this weekend by Pub Ale with Earl Grey Tea and Locomotive dry hopped with Simcoe.

Events: Saturday—2nd Anniversary Party, all day

Live Music: Saturday—AJ Woods, 2-4 p.m., Brian McDaniel, 5-7 p.m., Cooper CW Ayon, 8-10 p.m.

Starr Brothers Brewing — (505) 492-2752

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

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

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) Brickie American Stout, Compa Los Ranchos Lager, Die Dunkel Seite, Oh Gs (Ginger and Grapefruit Gose), Steel Bender Lager, Skull Crusher DIPA. The most recent additions are the Lager, DIPA, and Oh Gs. There are still bottles of The Judy, a peach saison aged in Chardonnay barrels, for sale at the brewery.

The 377 Brewery — (505) 934-0795

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

Beers: (house) 377 IPA, Dieterhosen Hefe, El CuCuy (DIPA), Fat Brown Guy (Porter), Red Horse NM Lager, Schwarzbier, Berliner Weisse, Naked Ale (Pale); (seasonals) Loonies Lime Saison, Short Wee Heavy, Milk Stout, Peach Wheat, Kolsch, Scottish Ale, Say Juan Saison, Skin Walker Triple IPA, Plum Cherry Sour, Imperial Cream Ale, BBA (Barrel-Aged Dark Lager). A trio of new additions hit taps this week with Plum Cherry Sour, Imperial Cream Ale, and BBA, which is made with coffee, cocoa, and vanilla.

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: Three-Two Amber, 2016 Stein Wine, Barrel-Aged Leche de Luna, Imma Pale Ale, Spiced Cider, Pete’s Porter, Pecan Ale, Turkey Drool, Chocolate Milk Stout, Kahlua Porter, Oud Bruin, Ghost Ranch IPA, Nitro Cowboy Coffee (Wells Park only), American Wild Ale (Wells Park and Four Hills only), Jack the Sipper (Four Hills only), Belgo American Pale Ale (Four Hills only), Cascara Cider (Four Hills only), Javi Lager (Four Hills only). Three new additions have arrived in the form of Kahlua Porter, Oud Bruin, and Ghost Ranch IPA, plus Chocolate Milk Stout returned a week ago. Barrel-Aged Leche de Luna is an imperial chocolate milk stout with a serious kick.

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

Live Music (Wells Park): Thursday—Adam Hooks, 7 p.m., Fad Vandals, 8 p.m.; Saturday—Flo Fader, 8 p.m.

Live Music (Nob Hill): Today (Wednesday)—Nathan Kalish & The Lastcallers, 8:30 p.m.; Saturday—Russell James, 5 p.m.

Live Music (Four Hills): Saturday—Julian Dossett, 7 p.m.

Events (Wells Park): Today (Wednesday)—Adult Coloring Night with Delano Garcia, 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.

Weekly Events (Four Hills): Today (Wednesday)—Geeks Who Drink, 7 p.m.

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. 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.

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: Cosmic Yum Yum, Count Hellesaurius, Infinitesimus Imperial Stout, Yum Yum OG. The Yum Yum OG, Infinitesimus, and Hellesaurius are the most recent additions.

News: Can’t Catch Me Copper Lager is now part of the main lineup and should be on tap year round.

Cask: Tuesday—TBA

Santa Fe breweries

Blue Corn Brewery — (505) 438-1800

(Open daily 11 a.m.–10 p.m.)

Beers: Farmhouse Funkalicious, La Santa Oscura, Blue Corn Mexican Lager, Kolsch with Ginger. The La Santa Oscura is a delicious, holiday spiced dark lager. The Kolsch with Ginger is the most recent addition.

Chili Line Brewing — (505) 500-7903

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

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

Live Music: Every night at 7 p.m.

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

Duel Brewing Company — (505) 474-5301

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

Beers: Bad Amber, Marcel, Fantin (Double Pale Ale), Duchamp (Sour Wit), Cezanne Magnifique, HMWWA FIACFW, Cezanne Verite, Fiction (IPA), Lourd of Funk, Titian, Dark Ryder, Grunewald, Goya. This batch of Cezanne Verite is barrel aged and it is also for sale in bombers. The Titian, Dark Ryder, Grunewald, and Goya (13.3% ABV) are the most recent additions, available on tap and in bombers.

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

Live Music (SF brewery): none this week

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, Agent Scully – Season One, Episode Five (IPA), Germophile (Berliner Weisse), Fruhschoppen (Hefeweizen), Little White Lies (Belgian Blonde), Conduit (Belgian IPA), Bosco P. Coltrane (Chocolate Brown), Petit Blanche – Amrillo. The Agent Scully is a series of IPAs which will vary by hop combinations. Episode Five is the most recent iteration. The Petit Blanche is the most recent addition to the lineup, but an imperial version of Saison du Sarlacc and Aromatherapy IPA are nearly ready to go on tap as well.

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, Lustgarten, Oh Helles No (ECS), Lustgarten Lager, Imperial Pastry-Free Porter. With the colder weather almost upon us, Adobe Igloo makes its annual return. Hipster Union is also back. The most recent additions are Lustgarten, a lager with a hint of raspberries, Oh Helles No, and the big Porter.

Live Music (ABQ taproom): Thursday—Gato Malo, 6 p.m.; Friday—Eugene, 6 p.m.; Saturday—Cornbread Gumbo, 6 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, IPA 1000, Agua Fria Pilzner, Civil Rye, XX ESB, Low Summer Sun Sour, Rod’s Best Bitter, 3 C’s Porter, Diablo Canyon Pale Ale, Brown Ale, Cereza Negra. The benefits of having two brewhouses are now apparent as Second Street is loaded with more beers than ever. The Diablo Canyon, Brown Ale, and Cereza Negra all went on tap recently. The Steam Bitter won bronze at the Great American Beer Festival in October.

Live Music (Original location): Friday—The Busy McCarroll Band, 6-9 p.m.; Saturday—Mystic Lizard, 6-9 p.m.

Live Music (Railyard): Friday—Greg Butera, 6-9 p.m.; Saturday—Left Bank, 6-9 p.m.

Live Music (Rufina): Today (Wednesday)—Devil’s Throne, Glaare, Fearing, Lilith, 7:30 p.m.; Saturday—Stephanie Hatfield & Rumelia Collective, 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. The Wit Rock and Little Bird are old favorites, the rest are more recent recipes.

Sierra Blanca Brewing — (505) 832-2337

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

Beers: Cranberry Sour, Interstella Vanilla, Cherry Wheat, Single Hop IPA, Whiskey Stout. The Whiskey Stout and Cranberry Sour are the most recent additions. Cherry Wheat is available in bottles and won a gold medal at GABF in 2017.

* * * *

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

Bombs Away has attracted a diverse crowd to the Southeast Heights.

Bombs Away Beer Company was the last new brewery to open in 2017, but it has quickly made an impact on the local craft scene.

I recently visited the brewery in the Southeast Heights to add it to our Look Back/Look Ahead Series. I was lucky enough to sit down with all three owners, John and Hilary Degnaro, and David Kimbell, who is also the head brewer. John jumped right into reflecting on the work of the past year, which saw Bombs Away go from a concept to a fully functional brewery.

“A year ago we were working on this tap room portion of the building. That’s where we spent the majority of our focus when it came to renovations here,” he said. “On the brewery side of the building, we basically did whatever we had to over there, mainly mechanical. But, over here we made it look like it is. It wasn’t anything like this. Literally the three of us built all of the stuff in here — we painted the tables, we did the framing, all the floors. This was a shell of a room. If you look at the ceilings you can see that metal frame of the building. That’s what the whole thing was taken back to, all four walls and the ceiling.”

The look and feel of Bombs Away is a direct result of the vision and work of the ownership team. It has a trendy, modern industrial feel that is warm and comfortable. Hilary explained some of the thought behind the design.

“We’ve frequented a lot of breweries around the country, and I think that you get kind of a lot of ideas of what you like and what you don’t like,” she said. “So there were some things that we specifically wanted to stick with, as far as materials. We really wanted concrete tables and we really wanted wood somewhere, but we really wanted to also put metal in places to keep it industrial. But, what was really important to us was that all of the materials we were going to use were not reflective of sound, so that we could try and keep this place as quiet as possible so that conversations could be easily carried on.”

Keeping the brewery cozy, and dampening the noise, was the most important part of its design.

John added that creating the right vibe was of key importance.

“As far as the design, the building, and the atmosphere, that was the number one,” he said. “And, it will always be my number one (priority), is making sure that the place sounds right, because that sets the stage for people to have a good time and enjoy themselves.”

Aside from the areas that are visible to the public in the taproom, assembling the brewery also was a very hands-on affair, with many brewing elements being collected over the years, including the bad-ass horizontal mash tun that was featured in Stoutmeister’s pre-opening story.

Of course, the owners still had to procure some of their equipment, which became a grim situation when their original supplier didn’t deliver. Fortunately, there was somebody else out there to fill in.

“That was and still is a nightmare, but we found a different supplier for the equipment we did need and they were awesome to work with,” John said. “They had the stuff on a truck and coming to us before we even paid for it. They were on the ball.”

Head brewer David Kimbell has kept plenty busy in churning out many, many beers.

David was not about to be slowed down by an equipment delay.

“We were pilot brewing the whole time, once every week to two weeks, I’d say. I had a pretty good idea on how to dial everything in,” he said.

It helped that the Degnaros already had that system.

“We have a 1-barrel pilot system that used to be John’s homebrew setup, and so when we couldn’t use the big setup, a lot of recipes were being made on their so that we could prepare,” Hilary said. “We could split the batch and then share it with people for tasting and giving us feedback on it. David could take half and we could take half to our house so that we could kinda critique it ourselves as well.”

In spite of the challenges, and as a result of the effort and determination for quality brews, Bombs Away opened with one of the more impressive beer showings in recent memory, as AmyO noted when she visited during the soft opening phase.

“We put so much work into the place,” John said. “Why rush to open the doors when in another three or four weeks of brewing would give us the comfort to brew and have the beers the way we want them, and have a good variety to put out? Honestly, if it was not up to our standards, it wouldn’t have come out of the tap.”

It’s hard to pick among all the beers just for a flight of six.

Bombs Away’s beer selection has brought in a diverse group of customers, including people from the southeast neighborhoods, active-duty military, veterans, and beer geeks alike.

“I feel like our clientele is pretty well versed on the craft beer scene,” David said. “I would say we have a pretty good two or three different drinkable beers that a person who is maybe not well versed on craft beer can drink. That’s important to us, to have drinkable beer.”

One clear indication of the beer quality is that restaurants are already trying to setup pairings.

“We have had two restaurants basically say to us, ‘Hey, your beer is great, if you ever want to do something let us know,’” John said. “Honestly, for us, we’re still figuring out how to make the taproom work. With time we can get into (keg distribution). We’re definitely making sure that we take things at a pace where we can do it right, hopefully as close to the first time as possible.”

The owners seemed a bit hesitant to share too much and/or over-commit for what will be coming down the pipe in the first full year of operation; however, they said they definitely have their minds in the right place.

Could some of those kegs be headed off-site in 2018? It’s possible.

“We may do some barrel aging,” David said. “I’m probably going to do IPA Challenge … we’ll do IPA Challenge, I don’t see why not.”

There could be some limited bottle releases in the future as well.

“We are just starting to lay down the plans for what we want to do for bottling,” John said. “We would like to do very special releases, things that will only be available here for purchase, things that will be very limited. We gotta look at that and establish a budget for it.”

The upcoming project that the team is most enthusiastic about is the patio.

“I mean, really, the big plans for the winter are really the patio, (and) like everything else we will build that ourselves,” John said. “It’s not going to be too complicated, but it will still take a lot of time.”

By all accounts, Bombs Away Beer Company has had a stellar debut and laid a foundation for high expectations as we look ahead into 2018.

The Crew wishes Bombs Away the best of luck going forward, and I thank John, Hilary, and David for taking the time to chat with me.

Cheers!

— Deezbeers