Archive for the ‘Beer Bars’ Category

The location is the same, but a lot has changed. (And yes, technology failed us and we didn’t get a picture saved of the new bar area. We will try again soon.)

It was only a few years ago that Nob Hill Bar & Grill was regularly packed with beer geeks, there to enjoy a special tapping, tap takeover, or a giant introductory event for an out-of-state brewery new to town. Quietly, though, those nights seemed to fade away, until most events moved elsewhere.

Well, if the new owners of NHBG have it their way, those nights could return in the future. With a little time between the end of work and the start of Sunday Night Football, I stopped in just for a quick look around, and ended up having a quick conversation with one of those new owners, Jacob Fox, of New Mexico Capital Partners.

The restaurant half of the building is pretty much unchanged, just with some new tables and chairs. The bar, well, that is another story. Most of the bar area is now behind a wall. Fox said the plan is to transform it into a tiki bar. It will be completely separate from the restaurant. There is still a bar for the restaurant, albeit less than half the total size of its predecessor. It faces east now, and is well-lit and much more open.

There are eight beer taps, and at the outset Fox said it is only a temporary beer list that includes offerings from Ex Novo and La Cumbre. The goal is to eventually have a mix of in-town and out-of-state beers, but Fox said he wants the selections to be on the rarer side. While they have beers like Elevated and Mass Ascension right now, the goal will be to have rarer one-offs instead of the more mass-produced house beers that can seemingly be found almost anywhere. Fox and his partners have a friendship with Ex Novo owner Joel Gregory that predates the opening of the Corrales brewery, so expect to see a fair amount of unique Ex Novo offerings for those folks who find Corrales too far to travel to from the southeast.

In addition to those plans, Fox said he wants to amass a collection of rare bottles from some of the smaller distributors like Favorite Brands, which carries Prairie Artisan Ales and a number of others that are a wee bit popular with the hardcore beer geeks in these parts.

Beyond the beer, the food menu has also been redone by chef Sean Sinclair and his wife, Katey, who are part of the ownership group. There is also an extensive wine list and a revamped cocktail menu, for those who need a break from beer. (We hear such people exist.)

Fox is also an owner of Little Bear Coffee, and a new location for that popular spot is going in directly across Central in the former Disco Display House. Normally this would not be news on a beer site, but Fox said that the plan is to put a small brewery and distillery in that space in addition to the coffee shop. We await further updates on that plan and what final details it will entail.

Until then, stop by NHBG, give it a fresh look, and let us know what you think.


— Stoutmeister


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.

A.R.T. construction remains a major headache for local businesses along Central west of downtown.

The area west of downtown along Central Avenue suffered a black eye earlier this year when the owners of Draft Station announced it was closing. The prime spot for craft beer in the area was gone, snuffed out by a disastrous sewer spill caused by the construction of the Albuquerque Rapid Transit system.

All these months later, the construction remains, but craft beer has not disappeared from the area. Two local businesses are still carrying only local beer taps, and both are doing everything they can to still attract customers even amid the ongoing headaches on the road outside.

Amore Neapolitan Pizzeria and 5 Star Burgers, next door neighbors just to the east of where Draft Station once stood, both still have their local-only beer taps in place. Each offers up a fairly different lineup at present, meaning if you feel like a burger instead of a slice, or vice versa, your beer options can differ as well. The important thing is both places, also locally owned and operated, continue to keep New Mexico brews on tap.

Half of the all-local beer taps at Amore.

Amore currently has beers from Boese Brothers, Bosque, Boxing Bear, Ponderosa, Red Door, and Santa Fe. They include some specials like Boese’s Patriot Porter on nitro, Boxing Bear’s Tropic Thunder IPA, Red Door’s Rye Steam, and SFBC’s hugely popular 7K IPA. Every Wednesday from 3 to 6 p.m., pints are $3.

Across the sidewalk at 5 Star, Bosque, Boxing Bear, La Cumbre, Marble, Red Door, and Santa Fe are all available. There are always two rotating taps, usually from La Cumbre and Marble. The former has the popular El Jugo on tap at the moment. 5 Star has a daily happy hour from 4 to 6 p.m. with $3 pints.

The taps at 5 Star Burgers.

For those who prefer exact addresses to punch into the Google Maps on your phones, 5 Star is located at 1710 Central Ave. SW, while Amore is at 1700 Central. Some folks told us that when Draft Station closed, it took away one of their favorite gathering spots for local beers in that area. Well, we just wanted to let you know that there are still two more options, and with football season just around the corner, options are good.

In addition to just the beer and the great food, every Saturday this September from 1 to 4 p.m., Immastar Productions is bringing live music to the space between the two restaurants. Alto Estilo will perform free shows once every weekend. Local beer, local food, and local music all add up to a big win.

Brave the construction and help keep these local businesses alive. Now is not the time to abandon them. And, yes, there is plenty of parking!

Thanks to our friends Brian and Carlos for the heads up on all of this.


— Stoutmeister

Matanza hopes to “kill it” in Nob Hill

Posted: September 16, 2015 by amyotravel in Beer Bars

The majority of the 100 craft beer taps at Matanza are from New Mexico.

A matanza translates to a killing or slaughter and comes from the Spanish action verb matar, meaning “to kill.” As a native New Mexican, I have attended a few matanzas (pig roasts) in my day, but none of these fiestas ever included 100 local craft brews on tap. In fact, the available beer was usually macro swill.

On a recent trip to this new restaurant and bar located at the corner of Wellesley and Central in Nob Hill, I skipped the food (because I read some not-so-great reviews and I figure I will give them some time to settle in to a groove). The beer selection was as advertised. Matanza does indeed have 100 local draft beers. There is a happy hour with $3 beers until 6 p.m., but doubles, triples, saisons, and ciders cost an extra dollar. Buyers beware, however, because I ordered a Santa Fe Black IPA and had to pay that extra dollar even though it was not one of the aforementioned styles. We presumed it was because it was over 7-percent ABV, but that was not stated. If you print out the rules on your beer menu, please follow them/make them all-encompassing.

Bueno: The old real estate adage applies, location, location, location. This is a great spot and they have done a spectacular job with interior décor. The bar is long, and the taps are showcased very well. It is simply a very nice place to hang out. We will definitely include it in our Nob Hill rotation. The servers were friendly and helpful. The price is good during happy hour. Outside of happy hour, beers are reportedly $4.75. There is obviously a wide range of local beers to choose from. There is a decent selection of New Mexico wine as well.

The interior is quite swanky.

The interior is quite swanky.

No bueno: I am a little concerned (as Brews Banner tweeted) about keeping 100 lines clean. I felt confident in the cleanliness on this visit because it is still so new. Other bars have accomplished it, so I will keep my fingers crossed. Temperature was a big factor, though. The beer was not served anywhere near cold enough. That will be a big issue if it is not remedied quickly. There are no food specials yet for happy hour. The appetizers and entrees are a little pricey, so it would help introduce people to the food if there are some specials during happy hour. When it started to get busy, we had a very difficult time getting and paying the check. It took quite a long time, despite the fact that there were four staff members working behind the bar.

Loco: The bathroom situation. There is a men’s restroom, a women’s restroom, and a family restroom. However, each is single occupancy, and this is a very large space. But in all fairness this is a common situation, especially in Nob Hill.

Matanza is located due north of Kellys.

Matanza is located due north of Kellys.

¿Quien sabé?: Food quality remains a mystery so far since we didn’t have any. People were ordering food and it did look appetizing as it passed by the bar on its way out to tables. If any readers have tried the food — and better yet, have an opinion on how it pairs with the beer — let us know your thoughts.


— AmyO

Gotta love the decor at Sinners n Saints.

Gotta love the decor at Sinners n Saints.

As a part of the new DSBC series on beer bars, I volunteered to drop in to Sinners n Saints on the southeast corner of Montgomery and Eubank in the Northeast Heights. Unbeknownst to my editor (sorry, Stoutmeister!), I thought it might be kind of fun to do a crawl of sorts with the bars that have the most taps along Montgomery.

A flight of local beer is available at Rock & Brews.

A flight of local beer is available at Rock & Brews.

I started off the evening at Rock & Brews on Montgomery near the intersection with San Mateo. For those who have not read the story, I did a review on them just after they opened. The number of taps there is notable, and I was recently very impressed with their willingness to participate in the local ABQ Beer Week events despite being a chain establishment. They promote a happy hour sampler flight of local beers, too, and that’s what I had there. I took note that they are offering several types of Ballast Point beers among their impressive list of craft brews.

A flight at Heimat House can take you all over the world with the selections.

A flight at Heimat House can take you all over the world with the selections.

From there, I moved east along Montgomery (just west of Louisiana) to Heimat House. I am a happy hour addict so I called ahead and asked about happy hour specials. I was told the hours of the specials, but that the special changes every day. The person on the phone did not either know or did not divulge the one for that day. Since it was on my route, I took a chance. My gamble paid off because the special that day was 50-percent off sample flights (note: no food specials). I was able to pick any of my own beers. I picked five beers that even included St. Bernardus, so I was a happy, happy girl.

Finally, I ended my journey at Sinners n Saints. Friday night was round four of their “Brewdown Challenge” – with that week’s participants being Odell versus La Cumbre. I had no preconceived notions, but I ended up kind of disappointed. I felt the pricing was off for challenge participants because a sign inside the bar said you could buy either of the beers on special for $3.50. However, for the challenge, you paid $8 for two smaller-than-pint-sized beers. I didn’t really understand why that was the case.

In order to avoid any comment wars, I am going to keep my opinions on the two beers to myself – except that I will say that they were wildly different styles, one of which is inherently pretty polarizing. My question is, how do you really compare the two if that is the case?

The tap selection at Sinners n Saints is impressive, the vibe less so.

The tap selection at Sinners n Saints is impressive, the vibe less so.

Sinners n Saints’ shopping center home on the southeast corner of Montgomery and Eubank has quite a few other imbibing options, including a microbrewery (Lizard Tail), a raucous music/dancing venue if you are into country, what I would call a “dive bar” (no offense, I love a good dive bar myself), and several restaurants that serve beer and wine or have a full bar. You can choose whatever suits your fancy, depending on your mood. My mood was suited to a beer bar with a chill vibe. At least on this crowded Friday evening, I didn’t feel like this had that vibe at all. I wonder if it was more of a pre-clubbing crowd waiting for things to get started next door. For the most part, people seemed to want to see and be seen. I left after about 15-20 minutes, because although this usually is not the case for me, sitting alone at the bar here felt uncomfortable. If you want a good beer selection and you like a hopping (no pun intended) after-work scene, give them a go.

Side note: Breaking Bad/Better Call Saul fans will love the front door at Sinners n Saints! (The bar sits in the location that served as Saul’s office in the Breaking Bad series.)


— AmyO

Nob Hill Bar & Grill manager Thomas Demarco has been bringing all sorts of rare craft beer goodness to Albuquerque.

Nob Hill Bar & Grill manager Thomas Decaro has been bringing all sorts of rare craft beer goodness to Albuquerque.

Big things have been happening in Nob Hill in the last six months. Sitting between Kelly’s and Bistronomy B2B on the beer map of Albuquerque, Nob Hill Bar & Grill has been around since 2008 offering upscale, but casual, American dining and cocktail bar experience. Just before Halloween last year it was brought under new ownership who put a new bar manager in place.

Since then they have focussed heavily on their American craft beer offerings, with 27 taps lining their bar (soon to be 28, with the addition of a nitro line) and craft beer events filling their calendar. I sat down with Thomas Decaro, the bar manager overseeing this new focus, to find out how these changes came about and what the future holds.

NMDSBC: It’s been six months now since the ownership change. Did they bring you on board straight away?

Thomas: I was bartending here at the time, almost two years before that. I took on that role as I wanted to get into a buyer’s role for future career prospects as I was graduating at the end of the year. Then it kind of stuck.

NMDSBC: Did the new owners bring in the focus on craft beer?

Thomas: No, that was me. Nicole (Kapnison, the owner of Nob Hil Bar & Grill) is great, she lets me do whatever I want. Whenever I bring in a super expensive keg like Uncle Jacob’s she doesn’t bat an eye. I’m allowed to bring in that stuff that we weren’t able to before. It actually started with John over at Premier (Distributing), he gave me a call and said “Hey, we’ve got an extra (Goose Island) Bourbon County keg, do you want it?” and that sort of kicked it off and we saw how successful that could be. I decided to get rid of all the not-so-good beer on draft and focus primarily on American craft.

Thomas’s relationships with the distributors has lead to him participating in meetings with breweries coming into the state. He’s planning launch parties for Upslope and Ballast Point in the next month and sitting in on talks with other breweries not yet under distribution contract.

Thomas: We need this beer. It will pave the way for Firestone Walker, Founders, and others to come to New Mexico. I’ve tried to focus on out-of-town craft, but I do have the Marble Brett IPA, Choice Blanc, and a few others. I have a partnership set up with Marble now where I can bring on fun beers, for example we have the Brett Stout coming on this week. For a while I neglected the local market a little too much, but if I can get fun beers which are one-offs that you’re only going to find here or at the brewery, then they compete with all of our beers on tap. Beers like Elevated and Slice of Heaven we have because they’re so in demand, but we try to have a rotating DIPA handle, a rotating IPA handle. Everything rotates.

NMDSBC: It seems like you all have been experimenting with a few different kinds of events. Beer dinners, beer launches, and so on. What’s been working well for you, what do you see doing more of down the road?

Thomas: Beer dinners, for sure, I want to set up a few of those. Tap invasions — I’m working on one in June is a Belgian invasion. Since we do American craft we can do country invasions, just take over seven taps and make them all rare Belgian beers. Also, we might do a Christmas in July thing, bring some darker beers in, do that around Summerfest time. There’s a lot.

NMDSBC: What have you got going on for ABQ Beer Week? Seems like it’s quite the list!

Thomas: Ok, here’s what I have in my calendar:

  • Thursday (May 21), we have an Oak Aged Wake Up Dead keg and then New Belgium are supposed to be doing something that evening.
  • Friday night (May 22) is going to be the craziest night of Beer Week by far. Goose Island are going to be bringing their DIPA, The Illinois, The Ogden, and a keg of Bourbon County Coffee Stout. I’m from Chicago so I’m going to bring down my Chicago flag for that tap invasion.
  • Saturday (May 23) we have a Mother Road cask coming from Arizona, then Mirror Mirror from Deschutes, their barleywine, (and) then Ska is going to do something, not sure what yet.
  • Sunday (May 24)/Monday (May 25) we’re off for Blues & Brews and Memorial Day.
  • Tuesday (May 26), Lagunitas is giving us a cask, don’t know what it is yet, but they told us they’d filled one up for us.
  • Wednesday (May 27), Santa Fe is bringing us a cask, maybe a lemongrass sour or some Java Stout, not sure.
  • Thursday (May 28) will be Odell’s Barrel Thief Oak-aged IPA.
  • Friday (May 29) we’re doing an Alpine, Green Flash, Avery night. I think I have another Uncle Jacob’s keg stashed which should have aged so nicely.
  • Saturday (May 30), Stone is sending us two barrel-aged beers, Reason Be Damned and Cali-belgique aged in Red Wine barrels. Super excited about those.
  • Sunday (May 31) is Boulder Breakfast/Brunch, so we’ll have a bunch of brunch items with their beer in it and they’ll have a barrel-aged keg for us as well, then that night is a Narwhal keg from 2014.

In addition, once we get room next week we should be getting The French {Hop} Connection, an Odell/Alamo Draft House collaboration. It’s a saison which is dry-hopped, it’s a little spicy. It was supposed to be a Beer Week keg, but we were pretty much full on events.

It’s cool, the distributors take care of me with cool beers. When I do orders through them I’m able to ask for specific beers and they’ll get it for me. That’s how we got the Green Flash Hop Head Red and the Double Stout, which nobody else in the state has on tap. Green Flash doesn’t have much of a market here, but their styles are really great for Albuquerque, balanced but super hoppy beers.

NMDSBC: It seems those sort of breweries have become passé for some people, they just think ‘I’ve had that’ and walk on by.

Thomas: Yeah, another is Bridgeport Pale Ale, (a) great porch-sitting pale ale, but nobody else has it. That’s what I want from a pale ale, just tasty but super-easy drinking.

I try to get them to bring in beers not yet in this market, harass them to send me some! Literally my Ballast Point order was this keg, this keg, this keg, this size, this size. We’ll have the regular and Grapefruit Sculpin (IPA) for sure, hoping on some of the other ones. I’m so excited for those.

NMDSBC: I will be camping out here on that day!

Thomas: I can’t wait. We’re going to do a kick-off party with a tap takeover and just have all the beers available on tap. At first it was all about Nob Hill, obviously it’s my job to build that up, but you have to look at the bigger picture, too. We have to build up Albuquerque’s beer scene in general. If Ballast Point comes in here and tanks then we’re not going to get any good beer. You’re going to take one of the hottest beer brands in America and it tanks in Albuquerque, do you think Firestone or Founders are going to want to come here? No way. So, I want to do an industry night where everyone can come in and try all the beers without having to front the cost, because it is expensive beer, so that Albuquerque can have it on tap in more places. The more places with Sculpin, the better.

We need to make it so that Union Jack or Wookey Jack can come here, and this is the start. We need to take care of the whole scene, not just Nob Hill. If we can get more people doing what I do — my ideas aren’t original, you go to bars out of state and see beers from all over the country, that’s what I want. If I want to go and get a local beer I’ll go to the brewery to get it.

NMDSBC: The thing which needs the originality, I think, is making that work in this market. Especially when you’re talking about the more expensive beers, are people willing to spend the money?

Thomas: That’s the thing. All of my beers are affordably priced. My most expensive beer is the Brett IPA right now, $7 a pint, which was set by the brewery. Most 10-ounce pours are $6 max, and that’s about where I stop at. I want the consumer to drink it, I don’t want to sit on it. My profit margin may be lower, but I get to have more cool beer on all the time, it’s way more fun.

I don’t want to go to a bar where they have the same taps over and over. What’s going to make you go? They have Marble Red, they have Stone IPA. They’re great beers, but they’re all the same beers, all the time. I don’t want to go to that place. I’ll bring in the rare beers, the ones which are sought after, you’ll want to have dinner with that beer, have some dinner and a have a Choice Blanc, have some dinner and have a Brett IPA.

NMDSBC: So, beyond beer week, what does the next six months hold?

Thomas: I’ve to got start doing more beer dinners, the Christmas in July thing. I have a Fernet Aged Porter keg for that, I think. I’ve got to do more rotations because I got bored with my taps for a second. When I get bored I have the worst ADD, that’s why they’re always changing. I made a joke to the boss that we should put on our tap list ‘Don’t get attached,’ because our beers change so much.

But it’s been good. With one of our distributors we are up 27 percent in the year, just on beer. For March, year-on-year, we’re up 70 percent, that’s without Guinness, Dos Equis, Blue Moon, or Stella (Artois) on draft. They freaked out at first when we said we wanted to pull them, were like, “Are you joking? Your sales are going to go down,” and I told them, “Just watch,” and we replaced them. We’re way better off without them, so nice not having Blue Moon on tap. Those are all available in bottles, but when you’ve got 27 beers on tap, why are you going to order something in bottles?

The beer community here is sweet and they’re just dying for good beer. I’m really lucky to have a good kitchen. Where else in Albuquerque can you get really great food and really great beer? It’s too much to keep up with all different kinds of beer from all over, but we have American food and pair it with American beer, and that’s sort of our focus.

* * * * *

With an amazing line up for beer week and plenty more besides you’d be wise to keep a close eye on the goings on in this corner of Nob Hill. Even when they’re not running special events their draft lineup is most worthy of exploration.


— Adam