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Happy second anniversary, Bow & Arrow!

It’s always a pleasure to sit down with Shyla Sheppard and Missy Begay, owners of Bow & Arrow Brewing Co., and head brewer Ted O’Hanlan. After last summer’s piece on the barrel-aged program they were just rolling out then, I was eager to catch up on what we can look forward to in 2018. First up, Bow & Arrow turns two years old with a celebration and a first-ever bottle release this Saturday from noon to close. It’s the perfect opportunity to check out their comfortable German-style beer hall if you haven’t made the trip to their Wells Park neighborhood (608 McKnight Ave. NW) location yet.

Now a year into it, the barrel program at Bow & Arrow is impressive, especially considering the short amount of time they’ve had to build it. Sour and brett beers tend to take a steeper amount of investment in both equipment and time, and Ted and Shyla said they are committed to doing it right.


Ted O’Hanlan, head brewer, and Shyla Sheppard, owner (pictured at last fall’s Beer Premier event)

Bow & Arrow’s trajectory as a brewery shifted course last year with the release of their notable brett saison, Cosmic Arrow (7.7% ABV). Now a popular house offering, it helped establish the brewery as a local leader in barrel-aged experiments. Head brewer Ted O’Hanlan said he has perfected the recipe since its debut, and it remains an extremely drinkable, complex, dry saison. Cosmic Arrow is also a staff favorite, topping the list for both Ted and Shyla.

“2017 was the year we were able to launch our barrel program because Ted joined our team,” Shyla said. “Right now, we’re doing a lot of experimentation to see how people respond. We’re aggregating data, and learning from that and moving forward.”

Ted explained that their focus last year was experimenting with wild yeast and mixed fermentation sours. In 2017, they also rolled out their foraging program, named the Thirsty Land Foraged series. Missy said she chalked this series up as her favorite produced in 2017, especially the Navajo Tea Grisette (4.3% ABV), a light-bodied version of a saison, grounded with earthy flavors from the tea.

“I’ve had to learn a lot about ingredients that are local to the area since moving here, even though we did do some foraged ingredients at Fullsteam,” Ted said.

His culinary background and prior experience at Fullsteam Brewery in North Carolina has certainly helped him understand how these ingredients affect his brews.

Brewing wild in 2018

Both Shyla and Ted said they agree that 2017 was a year of renewal and exploration for Bow & Arrow, as they rolled out a wide variety of new styles and types of beer that defied expectations. They gathered the necessary experience over the past year and repeatedly tested it with the public, and they now know exactly where their identity as a brewery is headed. The brewery’s new tagline, “We brew Wild, Sour and Barrel-Aged Beers in the Heart of the American Southwest,” certainly speaks clearly to their path in 2018.

The big news for the first part of this year? They are making bottles of their brett and sour beers available for purchase in the taproom. These limited-release 500mL bottles will feature the Bow & Arrow iconic branding and will be available only as long as supplies last.


Bottles featuring limited-edition barrel-aged releases will soon be available at Bow & Arrow’s taproom.

Ted let me taste Dark Mesa, the Belgian quad ale he was aging in red wine barrels. At 11-percent ABV, I expected a fierce alcohol aftertaste, but its dry, classic Belgian strong features do not overwhelm on the finish. Dark Mesa will delight a wide variety of craft beer drinkers with its notes of fig, dark plum, and black pepper. Ted ran it through standard fermentation with abbey yeast, then aged it in the barrels using brett yeast, which cut the sugar content, for three months. During that time, the yeast took it down to a stable gravity. The limited-edition Dark Mesa stands to be a notable achievement in Bow & Arrow’s portfolio, as it is difficult to brew a beer this big with a high ABV and have it end up so nice and dry. It will be available for purchase during the anniversary party on Saturday.

Coming soon to a tap handle near you


Typical offerings on a January day at Bow & Arrow’s taproom

Last year, Ted worked his way through each of the house brews and revisited their recipes. Their popular Nomadico IPA (6.1% ABV) is their new house IPA, replacing the Hoka Hey. The Nomadico pivots toward the current trend of hazy, juicy IPAs, but doesn’t fully commit to that trend, opting for a cleaner body and finish.

Jemez Field Notes (4.5% ABV) has also gone through a bit of a transition, and the newest iteration coming soon will contain locally-sourced blue corn.

“It just felt right to incorporate blue corn into the Jemez lager because it’s local,” Ted said. “It’s a nice introduction to craft beer for those who may not have tried a lot of variety yet, because it’s low-alcohol and refreshing.”

Other house beers include the Sun Dagger Saison (6.5% ABV), their flagship farmhouse ale; the Visionland Amber (5.4% ABV), a copper-hued, mildly hoppy amber ale; and the True Aim Scotch Ale (6.3% ABV), a malty rustic ale that surprises with its smoothness.

Ted said they will continue with their Rotating Stout Series, a series of infusions that allow him to be creative and to play with ingredients that they wouldn’t normally put together.

“Ted has streamlined the recipe development process, and these stouts have been really well received in the taproom,” Shyla said. “We have a number of wholesale accounts who are eagerly anticipating the next release.”

As for the barrel-aged program, there are currently 48 barrels in full view from the taproom. Shyla said their number will potentially see an increase this year, as some of the barrels are already on their second rotations.

“We’ve put a stake in the ground for barrel-aged and barrel-fermented New Mexican beers,” Shyla said. “Ted has three different programs going — he’s aging the stouts in uncultured whiskey barrels, and then we have the bretts and the sours.”

“I believe each round of beer should match the nature of the barrels,” Ted added. “We first aged our Coyote Waits Imperial Mole Stout in whiskey barrels. Now, those same barrels are holding barleywine.”

For the barleywine fans out there, it will hit the taps in March sometime and will hover around 9-percent ABV. Ted set out to create a malt-forward beer on the lower end of the bitterness spectrum, and is anticipating tannin and char flavors from the wood. Also in the works is a brett pale ale and a brett sour red, as well as a variation of Cosmic Arrow that was brewed with 62 pounds of their own peaches from their tree on site. And finally, their answer to a sudden inspiration received is a German chocolate cake stout as part of their rotating stout series.

“I’m most excited about the barrel-aged program,” Ted said. “I love the fast sours, but I love the complexity of the barrel-aging process with long-term souring even more. We are fully committed to it.”


Ted poses with his bike (yes, he commutes to work daily on it) in front of the whiskey barrel section of Bow & Arrow’s barrel-aged program.

Culture and community in 2018

In the last quarter of 2017, Bow & Arrow increased its distribution to partners in Santa Fe and around town. Now, you can find new tap handles at Fire & Hops and Piñon Pub (Whole Foods) in Santa Fe, as well as El Pinto and Sadie’s in Albuquerque. The staff will continue to show up at beer festivals to test their experimental brews alongside their tried-and-true favorites.

Shyla said they will continue to focus on supporting specific nonprofits in 2018. They raised money for Dig Deep’s water filtration project for a Navajo special-needs school last April, and also hosted a Culture Crush week where they celebrated indigenous culture during the Gathering of Nations. The brewery hosted a popup that featured local indigenous artists, an Indian taco popup, and also a five-course paired beer dinner during Culture Crush week.

“We also hosted a Diversity in the Outdoors event in partnership with REI, where a panel of speakers discussed making the outdoors more accessible to people of all backgrounds, as well as protection of sacred places,” Missy said. “We look forward to doing more events like this, because it highlights beer’s ability to build community.”


Bow & Arrow hosted the New Mexico Brewers Guild Beer Premiere last October

More beer dinners are planned for 2018. Keep an eye on the Bow & Arrow social media pages and website for event details as they are announced. This is also where the staff will announce what beers become available from their bottle program and, of course, what’s currently on tap. Don’t forget to stop in on Saturday from noon onward to experience the fruits of their cutting-edge barrel-aged program for yourself.


— Julie

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 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.


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.


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


— Julie


Fire & Hops Gastropub in Santa Fe

The arrival of Bell’s Brewery in New Mexico led to plenty of special tappings and tap takeovers. One of those took place in Santa Fe, at an establishment that is becoming a go-to place for craft beer lovers.

“Bell’s reputation precedes it,” said Josh Johns, co-owner and cicerone of Fire & Hops Gastropub. “I’m always on the lookout for new beers to bring to Santa Fe, and I’ve been impressed with what I’ve tasted from Bell’s before.”

Bell’s recently raised some eyebrows when Zymurgy, a magazine dedicated to homebrewers, named their Two Hearted Ale as the best beer in America. Bell’s finally took over the lead spot that Russian River’s Pliny the Elder held for eight straight years.


Two Hearted Ale, complete with proper glassware

I’ve had Bell’s in the past, while traveling in Arizona and in the Midwest. I remembered the Two Hearted Ale (American IPA, 7.0% ABV), but not much beyond that. So, I was looking forward to tasting a wider swath of what they’ve been brewing when I sat down with Josh at the tap takeover last Wednesday at the restaurant.

Elsewhere in Santa Fe, the Piñon Pub at Whole Foods Market was tapping their Best Brown Ale (5.8% ABV) and Violet Crown was set to tap a few the following day. My choice was a simple one of where to go, however, because Fire & Hops has been a favorite local haunt since they opened their doors three years ago, and Josh’s presentation of the craft brews he serves up is always impeccable.

All of Bell’s primary brews are stylistically classical, yet their smaller-batch experiments show a willingness to explore. The Kiwi Gose that I sampled was fruity on the nose and tart, retaining the kiwi flavor all the way through. The staples that will be available in New Mexico regularly will delight the purists among us. The Two Hearted Ale was clean, balanced, and smooth. There’s nothing particularly hop-forward about this IPA, though it has a full profile while drinking it, the slightly bitter aftertaste does not linger. I do love a hoppy IPA, but find that more classically balanced ales like this one are easily drinkable. That’s why Two Hearted Ale will likely be on regular rotation in this hop-head’s repertoire.


From left to right, Lager of the Lakes Bohemian Pilsner, Kalamazoo Stout, Two Hearted Ale

Brushing aside the known quantity of the IPA, I suddenly found myself a stout fan. The Kalamazoo Stout (6.0% ABV) is an American-style stout with lots of coffee on the nose and a great mix of bitter coffee and dark chocolate on the tongue. Both flavors stick while drinking it, and they don’t fade. That’s long been my beef with stouts that can’t hold what they promise at first taste, but it’s not the case with Bell’s take on the classic American stout. It also has a nice foundation of hops, which is possibly another reason why I liked this brew so much.

Next up, the Amber Ale (5.8% ABV) was, again, classically American. Very smooth, with a beautifully rich amber color, it’s a highly drinkable ale. Clean, with just the right amount of bitterness provided by the underlying hops, its most notable feature is the slightly toasted caramel flavor. This was a favorite in my party of four, and it’s a welcome addition to the current lineup of amber ales we have available here in the state.

Finally, the surprise hit of the evening was Bell’s excellent Lager of the Lakes (Bohemian Pilsner, 5.0% ABV). A true-to-form Czech-style pilsner, this immediately shot me back to the streets of Pilsen and Prague in the Czech Republic. Seriously, it’s that good and that authentic. The crisp hop profile is balanced by an even-tempered malt. Hoppy on the nose, it’s refreshing and immensely sessionable. This will be my new go-to pilsner, I predict.

Sliding into the seat next to me, Bell’s national sales manager Tina Anderson told me that their head brewer was trained in German techniques, and that’s why it shows through so clearly with their pilsner.


Tina Anderson, national sales manager for Bell’s Brewery

“The Lager of the Lakes will be going exclusively into cans in February,” Tina said. And, more of their experimental series will find their way into cans at the same time, she added.

Tina, who is based in Atlanta, has been with Bell’s for eight years now after successfully recruiting them for a distributorship in Georgia. At the time, she was an area brand manager and took a leap of faith when Bell’s entered the state by going to work exclusively for them. She had tried their Two Hearted Ale at GABF and loved it during her tenure in Colorado working for Vail Resorts. That’s where her love of craft beer blossomed, after getting to know Ska and Oskar Blues breweries back in the late 90s.

When asked what she’s been drinking lately, Tina named the Oarsmen Ale (Tart Wheat Ale, 4.0% ABV) and called it her go-to, lounging-at-the-lake beer. She said it’s tart and refreshing without being overly astringent like a sour.

Switching gears, I asked Tina about the label graphics. While each of them were interesting in their own right, there didn’t seem to be a cohesive theme. She said the owner, Larry Bell, supports a lot of local artists in the Michigan area. The famed trout on the Two Hearted Ale is from a watercolor he bought, as is the artwork on the Amber Ale label. The Kalamazoo Stout features rotating sketches of locals from Kalamazoo, drawn by a taproom regular who was a third-shift worker and who would sketch anyone who bought him a burger and a beer. Larry bought the entire set, and the sketches will rotate as the graphics when the stout is canned.


Tina gave me a preview of the new artwork for Larry’s Latest Sour Ale, a “kettle soured ale with a dry hop burst,” from their new innovation series.

What’s next for Bell’s, closer to their Michigan headquarters? Even though they just completed a $52 million expansion at the Comstock location, they are adding new tanks to accommodate their experimental forays. Larry’s Latest is one of the first to be packaged from their new Innovation Series, which these new tanks will support. Their second location, the Eccentric Café in Kalamazoo, continues to be a busy hub for locals and supporters of their beer.

Tina said she noted a synchronicity between Bell’s local focus and homebrew roots, and New Mexico’s hyper-local beer community. Bell’s is not distributed in Colorado as of yet, as they’ve put their faith in us instead to carry their growth. After the sampling at Fire & Hops, I think we’ll rise to the challenge.


— Julie

Note: look for a deeper dive on Fire & Hops Gastropub later this fall.

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

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

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

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

How they got here

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

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

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

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

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

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

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

What’s tapping next

Shyla Sheppard, owner of Bow & Arrow Brewing Co.

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

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

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

Where they’re headed

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

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

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

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

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

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

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

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

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


— Julie


Alexander Pertusini, Chili Line head brewer, is not closing up shop after all.

I dipped into Santa Fe’s Pizzeria da Lino last week to catch up with Alexander Pertusini, head brewer of Chili Line Brewing, to get the story on what’s really happening with the brewery. Let’s set the record straight — they’re not closed and there are no plans to close.

A recent social media post kicked up rumors of this nature, but what really happened was a change in ownership that aims to solve problems that are typical when family members try to partner up in business. A difference in vision, management styles, and blurry lines between the brewery and the restaurant side of the business led to Alexander’s father, Lino, folding the brewery under his sole ownership.

Soon, Alexander’s only role will be head brewer. He plans to resign his position as restaurant manager to someone who he will promote from within, in order to focus on his brewing. He’s also going to be working alongside the brewers at Duel part time. This is good news for Chili Line, because Alexander is inquisitive and preaches a compelling sermon on smoked grains, but as a young brewer there is still a huge opportunity for growth. After graduating from New Mexico State last year, he brewed a little at High Desert and Spotted Dog in Las Cruces and Mesilla, respectively.

“I just want to brew,” Alexander said. So, let’s get to the heart of what we’re here for, the beer. The backstory is that he joined his father on a trip to see the family in Italy, before he headed to Vietnam for a brewing job. Bored one day, he got in the family’s tiny car and drove to Bamberg, Germany, where his love affair with smoked grains proved enough to lead him to drop the job in Vietnam and decide to open a brewery in the spare room of the pizzeria in Santa Fe.


A bottle of smoked beer from Brauerei Heller Bamberg

Smoked Beer 2.0

“Bamberg’s the heart of smoked beer. That’s where I discovered smoked hefeweizen,” he said as he set a bottle on the bar that he brought back with him. “I found it incredibly smoky and well-balanced, and knew I wanted to try to make it.”

Alexander noted that people familiar with the German smoked beers are often disappointed in his brews, which have been toned down for the market.

“They expect a campfire in their mouth,” he joked.

He went on to explain that Bamberg beers generally have a 50/50 ratio of smoked to non-smoked grain, and his top out about 20 points less than that.

Chili Line’s version of the smoked hefeweizen, “El Jefe” (5.6% ABV; 33% smoked grain) was the most heavily smoked on the tap list. The slightly smoky mouthfeel and aftertaste was more balanced with this style than some of the others, I found. It’s a cloudy, mid-toned hefeweizen that paired well with the tre manzini — cheese and dates wrapped in prosciutto with balsamic greens — that Alexander brought out from the kitchen. (It should be noted that he overhauled the majority of the restaurant’s menu with his grandfather’s recipes when he assumed management last year, moving away from frozen pasta and opting for fresh ingredients.)


Pizzaria da Lino’s tre manzini appetizer (I’m definitely NOT a food photographer)

“We’re trying to complement the smoky quality of the wood-fired oven pizza we make here,” he explained.

That made sense to me, and so I asked what other pairings Alexander usually suggests to his customers. “Parmesan and balsamic vinegar also pair well with smoked beers, and we obviously have a lot of that on our menu,” he said.

Alexander said they are focusing on lagers, and will migrate away from stouts. He finds that bitter lagers and IPLs blend well with the food they’re serving up. There was a stout on the tap list (6.8% ABV; 2% smoked grain) that was the least smoked beer available, and boasted chocolate and roasted coffee flavors. Another nod to popular tastes included a Cascada Lager (5.0% ABV; 8% smoked grain). It uses all cascade hops, but the big citrus profile was darkened by the smoky flavor.


John Young, owner of La Mesilla Construction, enjoys the Imperial Pilz

One customer further down the bar was enjoying the Pineapple sIPApu (8.6% ABV; 10% smoked grain), billed with “smoked IPA German Polaris, Sazz and Azacca hops with notes of pineapple, mint and a touch of smoke.” Another customer chose the Imperial Pilz (10% ABV; 10% smoked grain) as his pint of choice. I tended to agree, and thought the bitterness was a better offset to the smoke. The hefeweizen and dunkelweizen (5.6% ABV; 25% smoked grain) carried the smoky flavors better than the IPA styles, I thought. The dunkelweizen needed a bit more effervescence, but the banana and clove notes found in both the hefeweizen and dunkelweizen styles were surprisingly pleasant complements to the smoked grain.

A taproom celebrating Santa Fe beers

So, what’s next for Chili Line other than the shifts in management? Alexander said they want to expand the tap offerings and make their patio space a proper beer garden. “It’s the perfect hole-in-the-wall location, and there are a lot of interesting things happening with Santa Fe beers. We want to celebrate that,” he said. Aside from their own brews, they’ll have a rotating selection of local beer occupying four to six guest taps. Currently, the only other location that you can find Chili Line beer is at the New Mexico Hard Cider Taproom in the Luna Building in Santa Fe. One of their ciders was also on offer at the pizzeria.

If you’re looking to try Chili Line, the best place to do it right now is at their home base, Pizzeria da Lino. They’ll be hosting special events for the holidays, and also after parties in the new beer garden/taproom for Cinefesta Italia next summer.


— Julie

We’ve been waiting. Yes, that is directed at you Firestone Walker. It’s been about four years, four months and counting since I moved to the Land of Enchantment. Four years and four months of stuffing my checked bags with Union Jack and Wookey Jack whenever I traveled out of state. But hey, all seems to be forgiven now that I can go down the street and buy it locally. At least, you may have won me over Wednesday night at the launch at Fire & Hops here in Santa Fe.

Tommy Dineen pours some special XIX Anniversary Ale for the table.

Tommy Dineen pours some special XIX Anniversary Ale for the table.

Tommy tells all (IPA fans, listen up)

Tommy Dineen, beer rep extraordinaire, sat down with us for a while. I was drinking the Luponic Distortion Experimental IPA (5.9% ABV, 59 IBU), and thoroughly enjoyed it. This IPA was hoppy, yet balanced, and bitter, yet drinkable, with hints of citrus at the end. Tommy says this is “Revolution #2,” and the hop recipe is supposed to change every 90 days to result in another experimentation. However, this one’s been so popular it may just stay a little longer. Find it in cans on shelves throughout New Mexico now. This was my pick of the bunch offered up on tap, and it’s worth rushing to your local purveyor to find out how much they have in stock.

What makes this Experimental series tick, Tommy explained, is how Firestone Walker is pairing everyday hops with others to form a unique hops suite for each Revolution. He said the ABV will remain the same each time at 5.9 percent, and the yeast stays the same as well. Tommy also noted that Revolution #3 is supposed to be on shelves in September. Bottom line? Find #2, and drink it up before it’s too late.

Firestone Walker Launch

Luponic Experimental IPA in the pint glass; Opal Farmhouse Dry Hopped Saison; Wookey Jack Unfiltered Black Rye IPA

This saison could convert this hop lover

It’s true. Firestone Walker’s Opal Farmhouse Dry Hopped Saison is really that good. A dry-hopped saison is choice number two, beating out perennial favorite Union Jack West Coast IPA. Scandalous! What makes it so good? I think it’s the dry-hopped bitterness that prevents it from being too sour or tart. Weighing in at 7.5-percent ABV and 35 IBU, maybe it’s the Weyermann Pilsner malt that balances this brew out so perfectly.

Excuse me while I pay homage to this black IPA

I’d be remiss in not mentioning how good — really, how good — the Wookey Jack Unfiltered Black Rye IPA is. This is one fine black IPA (8.3% ABV, 80 IBU) and a great riff on the traditional version of the style. Robust and hoppy, it is a rich mouthful of deliciousness that makes you want to curl up next to a roaring fire and wear flannel. Of course, it’s far too hot for that right now in New Mexico, but we’ll be doing just that when it turns cold this fall.

Firestone Walker XiX

Tommy serves up some of this precious XIX Anniversary Ale, a barrel-aged collaborative blend.

It takes a lot of wine to make great beer

Lastly, Tommy surprised our table with tastes of the Nineteen: Anniversary Blend (13.8% ABV, 30 IBU). Wow. I tend to be a purist, and I don’t really go in for barrel-aged this or barrel-aged that. (More for the rest of us! — S) But, this XIX Anniversary ale is probably an exception. Yes, you’ve got bourbon on the nose, but it doesn’t overpower the beer itself. Firestone Walker collaborated with local winemakers to add this blend to their Proprietor’s Vintage Series. Well done; I’ll be looking for this on shelves tomorrow.


— Julie

 Caleigh Snyder from Mother Road Brewing with Joshua Wussow of Premier Distributing Co.

Caleigh Snyder from Mother Road Brewing, with Joshua Wussow of Premier Distributing Co.

Last summer, I stopped by Mother Road Brewing in Flagstaff as they were just about to launch their product in New Mexico. I was already a fan of their Lost Highway Black IPA (8% ABV, 100 IBU), and was thrilled to find that I loved their seasonal Roadside Grove even more. Last summer’s experiment added grapefruit to their popular Roadside Pale Ale (5% ABV, 27 IBU), and it was absolutely the best summer brew I found last year. Caleigh Snyder, Mother Road’s brewhouse ambassador, says it’s on tap this summer as well — road trip!

Caleigh was on hand Thursday night at Total Wine’s Uptown location, along with Joshua Wussow from Premier Distributing Co. All four brews currently available in New Mexico were being poured — Lost Highway, Roadside Pale Ale, Gold Road Kölsch-style (4.3% ABV, 19 IBU), and the Tower Station IPA (7.3% ABV, 70 IBU). Staying true to their vision of naming their beers after places along the legendary Mother Road, Route 66, the name Tower Station was inspired by a spot along the New Mexico/Texas border where an old abandoned gas station sits.


Arizona has “convertible top” cans; sadly, not allowed in New Mexico. (Photo: Instagram/caleigh_motherroadbeer)

I had tasted Tower Station previously, after picking it up at Susan’s Fine Wine & Spirits in Santa Fe for post-mountain bike thirst quenching. It stands out among our excellent New Mexico IPAs because it doesn’t try to compete with their dankness. It’s smooth, mellow, and a great choice for hot summer days. Caleigh informed me it is less bitter than most IPAs because it’s brewed with 10 percent wheat and 40 percent pilsner malt. After she said that, I could immediately see this reflected in the flavor profile. You can pick up a four-pack of tallboys wherever Mother Road is stocked throughout New Mexico for about $10.

I spent some time with the Gold Road Kölsch as well, and was impressed by the dry, refreshing taste. Gold Road is named after the gold road stretch between Flagstaff and Lake Havasu. At only 4.3-percent ABV, this is another great option for the hot days ahead.


Travel the Mother Road to the source this summer.

Cheers to Mother Road for adding new summer staples for all of us here in New Mexico. And, if you make it to Flagstaff, word is that they also have the Lost Highway on nitro brewed with coffee; and Cedar is still holding court behind the bar in the taproom, as if you needed another reason to visit!

— Julie

M: “My thumbs are sweating.”

J: “Can eyeballs sweat? ‘Cause mine are.”

This was the conversation between my husband and I as we laid trapped, rolled up — torturously — in electric blankets with the heat turned all the way up in a subterranean room in the center of Prague.

M: “I’m such a moist mammal right now.”

J: “Gross.”

Let me back up. We’d been in Europe for nearly two weeks, and had endured a 10-day string of 95-degree temperatures and high humidity in cities that were ill-equipped for such heat. The weather had finally broken, and so we booked our bucket-list experience — a Czech beer spa. After all, what could be more refreshing than bathing in beer while drinking as much of said beer as you could handle?

The original source of pilsner

We’d been taking full advantage of the fact that beer is cheaper than water in the Czech Republic. In Prague, half-liters of fresh pilsner with full, foamy heads appeared before us for less than $1.50. We’d toured Pilsner Urquell (roughly translated, it means “the original source of pilsner”) in Pilzen on this same trip. There, we paid about a dollar for the freshest pilsner we’d ever tasted. With so many beer tourists heading straight to the source, it’s no wonder that beer spas have gotten so popular.

“Cooling down of an organism and a relax”


They came so close to properly translating it all to English.

We saw more than a few spas around us while walking the cobbled streets of Prague that never seem to end (architecture buffs, you will never get bored here). Many of them featured quaint English translations, and all of them featured some version of smiling people sitting in wooden tubs holding up giant glass mugs of beer.


See? Prague is not just a pilsner town.

After some due diligence, we chose the Bernard Beer Spa in Old Town — mostly due to the fact that their pivo (beer) proved to be our favorite while in Prague. From what I had read, I imagined rows of wooden barrel tubs lined up barracks-style. Instead, this spa was private and only had capacity for two people at a time.


These people in the ad look so cool, calm and collected. Where is the sweat? I think exposing an armpit like the guy is doing here would have resulted in a delirious struggle to exit to fresh air in our case.

We descended the stairs into a tiny room carved out of the bricks that supported the Metamorphis Hotel overhead. Our enthusiastic host was Milan, whom we’d met the day before when we booked. He was very excited, as we were the first visitors from New Mexico that he’d met. “I collect the states. I am Slavic,” he beamed.

A tub with taps — brilliant

After undressing and donning robes and slippers, he led the way into the tub room. He explained that Bernard beer has been around since 1537 and is more expensive than cheap eurobeer. “We are against eurobeer. No shortcuts, long-pasteurized,” Milan said. He talked about the company’s ad campaign against eurobeer while pouring a bright green bowl of Žatec (“hops city”) hops into the tub. Next came the yeast, right into the water.


A tap above the tub. Brilliant.

Before you assume anything, let me clarify that you don’t actually bathe in real beer. You bathe in beer ingredients — thus the hops and the yeast. It’s a “curative mixture with Vitamin B, tested by the brewers.” But you get to drink the real thing — as much as you like — for the entire duration of your stay at the spa.

Milan instructs. We listen.

Milan instructs. We listen.

“I am Slavic. We do not believe in wasting beer. You will drink this,” said Milan seriously as he filled four giant glass mugs of Bernard beer.


Smile! You’re drinking beer in the tub!

He left the room and turned on the jets. We sank into the very hot water roiling with fresh hops and yeast and turned our attention to the mugs settling before us. We obeyed Milan’s instructions and kept the mugs full. At first, the water temp was nice and relaxing. Soon, it became clear that it was much hotter than our hot tub back home, and we started hopping out to sit on the edge of the tub when we couldn’t take the heat any longer.

We kept it coming.

We kept it coming.

During the 30 minutes of tub time, we drank copious amounts of the room-temperature beer flowing from the oh-so-convenient taps next to us. It smelled like a brewery in there, and we were soon covered everywhere with bits of hops. We had been told not to shower for 12 hours to get the maximum skin benefit, and I suddenly had visions of stalking the streets of Prague as a leafy green hops monster later that night.

Am I green? Does this stuff fly off when you’re dry? I wondered.

Sweat 2.0

Just when I thought I couldn’t last another second in the water I was sure was boiling some part of me internally, Milan knocked on the door and turned off the jets. We filled our glasses one last time, shucked our robes on and went to the third room that held nothing but a bed and a statue.

“Lady, lay down here and I will roll you up,” Milan said.

Oh good, I hope the bed is cool, I thought. Wait, roll up in what? “Is that an electric blanket?” I asked feebly.

“I turn it all the way up,” said Milan in reply.

Sweet Jesus.

I might be melting.

I might be melting.

While Milan was rolling us up like tight little steamed dumplings, he introduced us to St. Bernard, the statue in the corner. “You know, like the dogs that carry beer around their neck,” he said. He also said that the statue had eyes that knew whether or not we wasted any beer. Next, he pointed out the bell and the little sign that told us to ring it if we were feeling unwell or we “ran out of beer Bernard®”.

By this time, I’d realized that the Czech people would never give me water but they’d give me as much beer as I wanted. The same is true inside the beer spa.

By this time, I’d realized that the Czech people would never give me water, but they’d give me as much beer as I wanted. The same is true inside the beer spa.

Water. Where is water? Oh, well, guess I’ll drink this beer.

A few minutes pass. We have no energy to talk because it’s leaking out through every pore. I tried to extract an arm to take the photo of the bell, the beer and the sign above. I accidentally rang the bell.

“Need more beer?” said the chirpy voice on the other side of the door.

“Noooo. Sorry! Taking a photo,” I called.

“OK, well, we have more if you need it,” said Milan primly.

Thus ensued the conversation about sweaty thumbs and eyeballs and launched a sincere conversation about how moist a mammal could get before melting. We gave ourselves over to the experience, resigned ourselves from hope of water and drank all of the beer.

Another half hour later, Milan rescued us from the now-soaked electric blankets and ushered us back into the changing room. I felt lightheaded and totally dehydrated — similar to how you feel after a strenuous workout where you didn’t drink enough water. But, I was relaxed and my joints and muscles were wonderfully fluid. After hoofing it an average of seven to nine miles per day through three countries, this floaty feeling was incredibly welcome.

When we emerged, dressed and ready for more beer, Milan wished us well and gave us a parting gift of bottled Bernard beer and an official certificate that would prove we’d completed the beer spa to skeptics everywhere. Who could ask for more?

Lots of places had their own line of “beer cosmetics” and Bernard Beer Spa was no different. You can get beer oil, beer body lotion, beer shampoo, beer shower gel, etc. for $8.00 each (at the time of this post, the dollar equaled about 23.5 Czech korunas).

Lots of places had their own line of “beer cosmetics” and Bernard Beer Spa was no different. You can get beer oil, beer body lotion, beer shampoo, beer shower gel, etc., for $8 each (at the time of this post, the dollar equaled about 23.5 Czech korunas).

At the end of the mug …

Bottom line? I’d do a beer spa again in a heartbeat. The claims were correct in that our skin felt great. After a few vigorous brushings, most of the green hops residue floated off and we met the friends we were traveling with at Prague Beer Museum looking relatively normal. Sidenote: The ‘Museum’ is actually just a pub, but it had the only true IPA I had on the entire two-week trip.

The Czech people are delightful with their salty, dark senses of humor and their lack of verbal filter — completely my type of people. They are also excellent hosts, and will regale you with all sorts of stories. I can’t recommend spending time in the Czech Republic enough. Go for the fresh beer, go for the cobbled streets and castles, go for the art and architecture … but just go.

Prague (Praha) streets near the Charles Bridge.

Prague (Praha) streets near the Charles Bridge.


— Julie

Susan's Fine Wine & Spirits in Santa Fe

Susan’s Fine Wine & Spirits is one of the best beer stores in Santa Fe.

In honor of IPA Day, I went in search of the best out-of-state session IPAs that can be found in Santa Fe. Susan’s Fine Wine and Spirits (1005 S. St. Francis Drive) is my go-to place, conveniently located between home and office. I found the beer manager, Matt Zehnder, who was likely afraid I’d repeat my offense when I went in search of new-to-us Evil Twin brews a couple of weeks ago. Yeah, I took all the beer out of the boxes. Two hours old and not in your system? Don’t care. Here’s some money, I’m running out of the store with my spoils.

When he realized I wasn’t going to pillage his nicely arranged shelves, I asked him to weigh in on what he thought were the top session IPAs coming in from points elsewhere. Luckily, we agreed on all of them. Here are our top three picks for non-New Mexico session IPAs.

Green Flash Mosaic Session IPA

Green Flash Mosaic Session IPA

Green Flash Mosaic Session IPA
(4.5% ABV, 65 IBU, 100% Mosaic Hops)

Green Flash has executed a near-perfect score with their Mosaic Session IPA. If you are an IPA fan, you are likely familiar with that hoppy kick and heady scent that their brews have. I was pleasantly surprised to find that it held true with their session IPA, as it doesn’t always translate. On a side note, Zehnder told me that Green Flash made their session IPA as one of their cost-conscious offerings because people were complaining their beer was too expensive (normally they are sold in four-packs for about $10). I happily paid $8.99 for a six-pack at Susan’s of Mosaic Session IPA — well done, Green Flash.

Appearance: Golden-hued with a clean body and nice head.

Scent: When you first open the bottle, you immediately are hit with a complex hop aroma. No traces of skunk or syrup, just clean hops. For scent alone, the Mosaic wins hands down among the brews reviewed here.

Taste: The hops profile is complex and dense, but not overpowering. The citrus notes are tampered by deep, earthy underpinnings. It’s balanced, crisp, and lets the hops shine. It has a bitter finish, but doesn’t overpower the hops profile when you are done swallowing.

Mouthfeel: Because it’s only 4.5-percent ABV, the feel remains light. This feels like a summer beer in your mouth.

Overall: Balanced, clean, and crisp, it doesn’t skimp on classic hops flavor. The clear winner of the group, this brew is going to be a staple in this girl’s repertoire for the remainder of the summer.

Full Sail's Session IPA

Full Sail’s Session IPA

Full Sail Session IPA
(5.1% ABV)

Admittedly, I was wary about this one. In the other Session (or Full Sail) beers, I haven’t found a personality trait that seems to help distinguish them from others. Yes, the stubby bottle is cute. What surprised me was the orange scent wafting from the bottle when I first opened it. The scent translated into taste, as I soon found out.

Appearance: Clear, deep gold body with a very low amount of head. No lacing.

Scent: The orange scent is light at first, but intensifies when you pour it. Overall, the scent is on the lighter side and not very bold, but is definitely there.

Taste: The orange remains on the back end, but it’s even-tempered and accompanied by hints of tangerine and melon. It’s a fairly modest taste — not over the top, and definitely not showy like the Mosaic.

Mouthfeel: High carbonation for a beer that weighs in at only 5.1-percent ABV. And, I believe the feel is a little on the thick and syrupy side to be called a true sessionable ale.

Overall: This could almost be classified as a citrus-inspired pale ale. With the carbonation and slightly syrupy feel, it definitely clocks in as a heavyweight compared to the others in this review.

Oskar Blues' Pinner Throwback IPA is the perfect summer beer.

Oskar Blues’ Pinner Throwback IPA is the perfect summer beer.

Oskar Blues Pinner Throwback IPA
(4.9% ABV, 35 IBU)

I found this crushable summer ale in Durango this past spring after mountain biking there, and have been buying it regularly ever since. I love it because it’s supremely refreshing, light, and perfect for the summer heat. While not as forward on its hops profile as the other two, it reads as an interesting mix of hoppy pale ale and pilsner.

Appearance: Very light, clean, yellow-gold body. Decent amount of head and lacing after settling.

Scent: Fruity nose that includes peach, mango, and tangerine balanced by a very slight hint of hops.

Taste: It’s like your session IPA went and hooked up with your favorite pilsner. If that doesn’t do it for you, I urge you to try it anyhow. This is the go-to beer on that super hot day. It’s the beer you grab after a mountain bike ride to cool down. It’s light on hops and bitterness, but very well balanced. It finishes with a light, toasted aftertaste that is quickly washed away by your next sip.

Mouthfeel: Low to moderate carbonation with an exceptionally light feel in your mouth.

Overall: This beer is built for speed. It’s completely refreshing to find a style that seems to marry two very separate profiles into one stand-out summer brew.

Bonus from the cutting room floor:

Che has a very discerning sensibility when it comes to IPAs. He decided to check out one of the beers that didn't make our top-three cut.

Che has a very discerning sensibility when it comes to IPAs. He decided to check out one of the beers that didn’t make our top-three cut.

Honorable Mention: New Belgium’s Slow Ride Session IPA kept me hydrated while in Fort Worth this past weekend. Crisp, balanced and hoppy, it quenches your thirst when the heat index is triple digits.

Feel I left something out? Find me on Instagram: @craftwhores and ask me to follow up with more reviews.


— Julie

Behold, the hopped mysteries of the pint.

Behold, the hopped mysteries of the pint.

“In the broader sense, I’m wondering how many medals New Mexico will score at Great American Beer Festival,” said New Mexico Brewers Guild director Christopher Goblet. “IPA is only one section within GABF, but let’s wave that ‘NMIPA’ flag proudly.”

He’s right. I make a formal motion for all of us to turn that flag into a formal #NMIPA hashtag and brandish it proudly. Full disclosure — I’m a fan of hops. I know it’s trendy, and I accept all the responsibility (and the chance I may be called a hipster) that goes along with declaring myself an IPA fan. But there’s something notable happening here in New Mexico. These hoppy beers that we get to order at the local pub are being recognized nationally.

Christopher Goblet, the Beer Ambassador for New Mexico, tests a sip of Second Street's IPA entry in this year's glassware

Christopher Goblet, the Beer Ambassador for New Mexico, tests a sip of Second Street’s IPA entry in this year’s glassware

So what’s the big deal with the VIPA Challenge? And, wait … isn’t there an IPA Challenge coming up? Yes, there is. The bigger question is how do we narrow down all of this hoppy goodness to just 14 samples on a tray when there are 25 New Mexico breweries entering their finest concoctions? That’s where you come in. This is your chance to put your hops knowledge to the test and make it count. By attending the VIPA Challenge this Sunday, you will be casting your vote for those final 14 brews that make it onto next week’s tasting trays. Then, when your friends show up for the IPA Challenge later this month, you can say you had a part in deciding who was on (or off) the island.

Some of our own Dark Side Brew Crew members will be official judges at the VIPA Challenge. I thought it prudent to ask a few of them what their hops preferences tended towards, just so you know what you may be up against should you choose to show up and cast your vote.

Brandon: “What I like most is an IPA that has some complexity in its makeup with the malt bill and hop profile, and a hop profile that shows different dimensions of each strain used.”

Franz: “I am a lover of hops in all forms. American style is by far my favorite over English and I love both brutal bitter and aromatic tropical creations. Currently I’m on a tropical sweet trend as my own batch of Sturmbrau Blitzhammer double IPA will attest.”

Adam: “Grew up English style, convert to the way of the West Coast in recent years.”

Laura: “My IPA preferences are citrus and tropical fruit with a great malt balance. But any well-made, complex, balanced IPA is very much appreciated by my palate.”

Brewers beware. And hops fans, you’ve been warned! The hop-sophisticates this Crew represents could be a veritable tipping point for the VIPA Challenge.

For $40 (single entrance ticket) or $70 for two, you’ll enjoy the right to be an official hops snob alongside the judges and cast your vote for the best hoppy brews from around the state. To sweeten the pot, you’ll get a T-shirt, the official IPA Challenge glass, an insulated six-pack cooler, plus $5 off admission to any New Mexico Brewer’s Guild event for the remainder of the year. Learn more at (Editor’s note: This is the Enthusiast Membership we were helping people to sign up for during ABQ Beer Week. — S)

Cast your vote for your favorite hops concoction on Sunday, and help usher in the next phase of #NMIPA. Our state has an embarrassment of riches when it comes to hops, and we humbly plead for your help.

nmipaThe full list of breweries who will be participating in the VIPA, as provided by the Guild (subject to change).

  1. Back Alley Draft House
  2. Bathtub Row
  3. Blue Corn
  4. Bosque (defending champion)
  5. Boxing Bear
  6. Canteen
  7. Chama River
  8. High Desert
  9. Kaktus
  10. La Cumbre
  11. Lizard Tail
  12. Marble
  13. Pi
  14. Ponderosa
  15. Red Door
  16. Roosevelt
  17. Sandia Chile Grill
  18. Santa Fe
  19. Second Street
  20. Sierra Blanca/Rio Grande
  21. Spotted Dog
  22. Taos Mesa
  23. Three Rivers
  24. Tractor
  25. Turtle Mountain

The format of the event, for those participating, is as follows. The doors at Sandia Casino, ballrooms A & B, will open at 11:45 a.m. Settle in and grab a table with friends. Bring your ticket(s) and a valid ID. At 12:15 p.m. things will begin with some opening remarks from the Guild, at which point you will receive the first tray of 13 IPAs. There will be palate-cleansing snacks, water, and other finger food available to keep the hops from hammering you into submission. Take some serious notes, then pick your seven favorites from that tray. After a break, you will get a second tray of 12 beers. Take your time, take some notes, keep your palate as fresh as possible, and ultimately pick another seven. These 14 beers will be your choices to reach the main rounds of the IPA Challenge. Please remember, you do not have to finish every sample, not even the ones you really like. Dump buckets will be available.

Above all, have fun, enjoy the camaraderie of your fellow hopheads, and may the best IPAs win!


— Julie (with an assist from Stoutmeister)