Archive for the ‘Beer in Santa Fe’ Category

Help out our furry friends by enjoying a pint or two this Sunday!

We have noted before that sometimes stories slip past us. This latest edition of The Week Ahead in Beer, we focused on Tractor restarting its Beer For Burque program, while missing out on Rowley Farmhouse Ales preparing to restart its charity endeavor for 2018. Let us rectify that.

Pulls for Pups kicks off again this Sunday at 11:30 a.m. The basic setup is that RFA sets aside one tap handle where $1 from every full pour will go to a charity involved with animals. The charities change on a quarterly basis throughout the year. The first one this year will be New Mexico Pets Alive/NextGen Animal Shelter Project.

As RFA wrote on its Facebook page: “This is a truly remarkable, progressive organization that helps more animals find forever, loving homes through innovative means. Their methods are truly exciting, and we can’t wait to introduce them to Santa Fe!”

La Cumbre is donating a keg of Elevated IPA, as well as other beers (including La Negra!) for a tap takeover. All sales from the Elevated keg will go to the charity. For the rest of the next three months, there will be the one designated tap handle rotating between numerous standout beers.

Oh, and there will be animals available for adoption from 1 to 5 p.m., just in case you wanted to take a furry friend home, too.

Get out there and do some good this weekend while still enjoying some great beer.


— Stoutmeister



Tonight (Thursday), Blue Corn is hosting another epic beer and cocktails dinner, with Santa Fe Spirits, at their south side location. Because we’ve had so much fun at these dinners in the past, we wanted to give you a quick look at what you’ll be enjoying tonight.

APPETIZER (1st Course) Paired with gin and tonic with Mosaic hop bitters
Crispy kale croquettes served with a herbal aioli

CHEF’S SALAD (2nd Course) Paired with Atapiño brown ale cocktail
Citrus-marinated chicken breast, roasted piñon nuts, orange segments and caramelized red onions on a bed of spring mix, with a sweet and tangy vinaigrette

ENTREES (3rd Course) Paired with a brandy honey wheat cocktail
Farm-raised Atlantic salmon poached in herb-infused extra virgin olive oil with baby carrots and 40K Honey Wheat jasmine rice

DESSERT (4th Course) Paired with a barrel-aged imperial porter, aged in a used Kolkeegan Whisky Barrel from Santa Fe Spirits
Chocolate volcano-molten bundt cake topped with vanilla ice cream and roasted-spiced pecans


Why you should go: Aside from the always excellent food and beer, mixed with the award-winning guest-showcase of cocktails, these beer dinners serve as a great chance to mingle with other people who love crafted beverages as much as you. Personally, in addition to seeing plenty of other friends in the industry at these things, I’ve always met someone new, and each and every time made a new friend. Hell, I met the guy I bought my house from at one of these beer dinners at Blue Corn.

Also, in a fun, intimate setting, you get to sample special unique creations not usually found on your regular weeknight menu. You get to see the best of what these chefs and brewers have to offer, and then talk to them about it! It is completely underrated, being able to talk to a brewer about the passion he or she puts into their work. Better still, the brewers actually have a spare moment to sit and chat. Any event where the brewers and/or chefs/distillers will walk around and talk with you about what they’re trying to achieve, and the process involved, is worth its weight in gold. It will change your dining/drinking experience forever. To me, that’s worth the price of entry.

You might look at $45 per person as being pricey, but you certainly get your value from these events. Four-course dinners alone fall along that range. Pair them with craft beer, craft cocktails, and good conversation, and the experience is a steal. Get your tickets. Drink some craft. Make some friends. Here’s to keeping it local!


— Luke

For reservations, email or call (505) 438-1800. The event is from 6-9 p.m.


Twitter: @santafecraftbro

Untappd: SantaFeLuke


The crowds will be out in force again this weekend for the annual Outside Bike & Brew Festival in Santa Fe.

Hey, everyone! Luke and Julie here from Dark Side Brew Crew, Santa Fe squad. This weekend, the fourth annual Outside Bike & Brew Festival returns to Santa Fe with four more days of cycling and craft beer events.

This great week-long beer-meets-adventure bash officially begins Wednesday with a kickoff party at Santa Fe’s still-fresh venue, The Bridge at Santa Fe Brewing, and continues with guided brewery bike tours during the day and beer dinners in the evening. Each event brings bikes and beers together in the perfect union of suds and sun (hopefully), and culminates this Saturday with a celebration of all things outside, with food trucks, music, and good breweries that love the great outdoors!

If you like beer, bikes, and getting outside, this event is not one to miss! While there are plenty of cycling events to choose from for the whole family, we know you’re here for the beer, so let’s get down to business. If you’re more interested in ABV than RPM, the following is a roundup of what you can expect from this week’s event.


Bike to Work Week with Second Street Brewery (all locations)

“Wednesday is Bike to Work Week, and all three of our locations are part of a “first annual” SSB scavenger hunt cooked up by new Rufina front-of-house manager, Mariah Scee, in cooperation with the City of Santa Fe. We will be having an outdoor area to gather in, along with souvenirs and snacks that will be given away at the Rufina location. The Railyard and Original locations will be the places to go for full service eating and drinking.” — Rod Tweet, Owner/President, SSB

Marble Brewery Tap Takeover

Fire & Hops Gastropub, 5 p.m.

Food specials and limited brews from Marble’s NE Heights Brewery

Benefit for Velo New Mexico, a nonprofit promoting and celebrating cycling in New Mexico


Bikes, brews, and tunes, too.


Bike & Brew Kickoff Party

The Bridge at Santa Fe Brewing, 7 p.m.

Enjoy Santa Fe Brewing craft beers with dirty, organic California soul music from Orgone

Tickets can be purchased here.

Beer Dinner Feature: Bodega Prime featuring a selection from Rowley’s Farmhouse Ales

Enjoy a great beer dinner at Bodega Prime with beers from RFA, before heading out to The Bridge at Santa Fe Brewing for the Kickoff Party!

On the menu:

  • Fields of Rye Saison with snapper, crab, peas & celeriac
  • Saison du Sarlacc with roasted carrots with harissa & pistachios
  • Ab Initio with spring duck, morels & grass
  • Ab Initio – Boysenberry with charred onion salad with walnut salsa
  • Agent Scully IPA with smoked bliss potato & egg yolk ravioli, pork & asparagus
  • Sin Barreras Nutella with chocolate bouchon with caramelized beer ice cream & coff­ee

Reservations are required. Call (505) 303-3535. The cost is $65 per person.

Bodega Prime is located at 1291 San Felipe Ave., Suite A, Santa Fe, NM 87505

Cowgirl Tap Takeover & Beer Dinner featuring Sierra Nevada

The Cowgirl is located at 319 S. Guadalupe St. For more information, call (505) 982-2565 or check out their website.

Loyal Hound Pub featuring a selection from Canteen Brewhouse

The Loycal Hound is located at 730 St. Michaels Dr. For more information, call (505) 471-0440 or check out their website.

Friday, May 19

Tour de Brewer

Start times: 10:30 a.m., 11 a.m., 11:30 a.m.

Saddle up at the Santa Fe Railyard Park for a round trip ride with stops at Rowley’s Farmhouse Ales, Duel Brewing and the newest Second Street Brewery location in the Rufina District.

Rod also says lucky cyclists may indeed get to take a peek at the new brewing facility on Rufina, and sample a few of the new beers! What!? So, lace up those, um, bike shoes … and shorts!

Tickets are $20 and can be purchased here.

Dr. Field Goods featuring Deschutes Brewery

Dr. Field Goods is located at 2860 Cerrillos Road, Suite A1. For more information, call (505) 471-0043 or check out their website.

Handcrafted Bike & Beer Show

Santa Fe Farmers Market Building, 5-9 p.m.

The first 500 people receive a custom Bike & Brew logo stainless cup.

Breweries include: Deschutes, Broken Trail, La Cumbre, Red Door, Santa Fe Brewing, Second Street, Starr Brothers

Tickets are $15 to $25 and can be purchased here.

Saturday, May 20


2016 Tour de Brewer, SFBC

Tour de Brewer

Start times: 10:30 a.m., 11 a.m., 11:30 a.m.

Saddle up at the Santa Fe Railyard Park for a round trip ride with stops at Second Street Brewery, Blue Corn Brewery and Santa Fe Brewing Company. Cyclists will speak with head brewers and sample beers along the way with a tour of the new Santa Fe Brewing facility and a cold beer fresh off the canning line.

Tickets cost $20 and can be purchased here.

Tour de Brunch

10:30 a.m.-12:30 p.m.

This tour includes stops at Ohori’s Coffee, CheeseMongers of Santa Fe, and Barrio Brinery to check out how the local artisanal food scene is evolving. We wrap up the ride at HQ Santa Fe for some savory bites and a beverage.

Tickets are $25 and can be purchased here.

Concert & Beer Garden


Bike & Brew 2015, Railyard Park

Railyard Park, 5-9 p.m.

This evening features food trucks, a bicycle expo, and music by DJ Spinifex and Hello Dollface. The first 500 people receive a custom Bike & Brew logo stainless cup.

Breweries include: Deschutes Brewery, Broken Trail Brewing, La Cumbre Brewing, Red Door Brewery, Santa Fe Brewing Co., Second Street Brewery, Starr Brothers Brewing

Tickets are $15 to $25 and can be purchased here.

* * * * *

Julie: A great way for locals to take advantage of this weekend’s events is to pick up a Locals Pass for $20, which allows entry to both Friday and Saturday night’s main beer events. The passes can be picked up at Whole Foods Market at 753 Cerrillos Road in Santa Fe. The beer dinners listed will likely require reservations, so we advise you to plan ahead.


In 2015, the weather stopped no one from pouring the good stuff!

Luke: I’ve been to three of these now, and I’ve always had a good time. One year I was even interviewed by the Beer TrALE, the first of the Drink it Interns, about New Mexico IPAs, and I said some mostly factual things. Don’t bother looking for the video. You probably won’t find it. Only now am I more interested in getting on a bike, especially with a chance to huff it between some new breweries (lookin’ at you, Rufina and RFA!). And, with no chance of a BUI (Oregon and Colorado, you know what I’m talkin’ about), I’m sold. Still, drink responsibly. Bike responsibly. Don’t be an asshat. Sadly, I don’t own a bike, but the beer side of these events has always been a great experience, and even if the weather hasn’t always cooperated, the outdoorsy type of folks that dig this particular brand o’ shindig don’t mind a little rain and mud while they get down with the gettin’ down.


— Julie and Luke

Full event listings are available at

Luke123 Steel Bender

For more #CraftBeer news and @nmdarksidebc info, follow me on Twitter @SantaFeCraftBro!



Hey what’s up folks, it’s Luke (the Santa Fe guy). You guys have heard of Vice, right? Well, Vice Media runs a little channel called Viceland where they show programs on everything from weed, tattoos, to the rest of counter culture and craft beer. Recently Viceland came to New Mexico to film their debut episode of the brand new show BEERLAND, which follows Golden Road Brewing founder, Meg Gill, across the country, as she checks out local craft beer scenes and the unique cultures united around the brews.

In the debut episode Gill meets up with a few familiar faces from our craft beer scene. You may remember Mr. Angelo Orona from a recent hit beer event, Tart at Heart, as well as many others he’s been a part of around our state. Gill chatted with Orona to learn a little about NM’s traditions and the passion we put into the beer we make. She also made a special trip to meet with home-brewer Cale Chappelle’s amazing home saloon (which is a must see, if you ask us). She also checked out Meow Wolf for the first time, and caught a bonfire on the fringes of (Taos) society with Burger Stand at Taos Ale House owner Bobby Joe.

Throughout the season of BEERLAND, Gill meets up with homebrewers across America to give them a chance to brew their beer at her brewery. Chappelle and a friend and former co-worker of mine, Andy Lane, were the two home brewers chosen to represent the state’s vibrant home-brewing scene for this episode. Both created special brews for the show, but only one of them will move on to compete for the good stuff, with the good stuff. Who will win? You’ll just have to find out on Thursday on VICE TV.

When I asked Lane what he hoped America might learn about New Mexico’s beer culture from watching the show, he replied, “I hope America learns that New Mexico has been developing its beer culture over the last 30 years, completely independent from the rest of the country. We find ways to use local ingredients that you can find nowhere else in the world. I believe some day, a Neomexicanus (one of NM’s local varieties of hops) Pale Ale will be a universally recognizable style.”

Screen Shot 2017-04-10 at 2.17.04 PM

Local brewery employee and home brewer, Andy Lane.

If you don’t have cable, satellite, connected devices, or if you, too, live off the grid, the Lodge in Santa Fe is hosting some public events on Thursday and Friday, amidst which, they’ll hold a special screening of the episode. The events are free, but you definitely want to pick up some tickets right here at this LINK. Come out and celebrate craft beer, and support New Mexico’s local beer culture. Hope to see you there!


— Luke

Event Schedule

Thursday, 4/27

5-6 p.m.: Happy Hour with music & lawn games

6-7 p.m.: Home Brew seminar for the hop-curious

7:30-8 p.m.: Special screening of BEERLAND, episode one, filmed entirely in Santa Fe and featuring local sites and faces

8-9 p.m.: Trivia, lawn games & live music

Friday, 4/28

9-10 a.m.: Detox with Hop Yoga for all levels

10-11 a.m.: Retox with Beer-tails & Breakfast

Luke123 Steel Bender

For more #CraftBeer news and @nmdarksidebc info, follow me on Twitter @santafecraftbro! Cheers!


Thanks for the shots, Duel!

Greetings fellow, ale-ficionados! Man, do we have something special for you happening up in Santa Fe! Tomorrow (Thursday), Blue Corn Brewery is hosting a special cask festival at their southside location, featuring ALL six Santa Fe breweries under one roof. To get your palate wet, I’ve got a list of beers, as well as the skinny on the chow. Read on to see what you’ll be enjoying, or sorely missing.

Blue Corn Brewery – Heffeweizen on honey. 15 IBUs, 5.4% ABV

Chili Line Brewing Company – Smoked Porter or a cask Lager.

Duel Brewing – Duel’s classic Fiction IPA inoculated with sour beer from their cellar and seven pounds of Apricots.

Rowley Farmhouse Ales – Irish Stout on Madagascar vanilla bean, primed with organic molasses.

Santa Fe Brewing Company – Western Bloc (re-)dry-hopped with Huell Melon and Chinook hops. 75 IBUs, 6.7% ABV

Second Street Brewery – U2 Dry Stout, Second Street’s traditional Irish dry stout with a luscious mouth feel, and a bit more complexity than the archetype. O.G. 1.054, 32 IBUs, 5.7% ABV

And of course, a Blue Corn beer event wouldn’t be complete without great food for pairing. Even though Chef David Sundberg has moved on to bigger and better things, the evening’s entrees are in the very capable hands of Chef Memo. Make sure to bring an appetite for the following:

  • Fried avocado topped with pico de gallo and a jalapeno-cilantro aioli
  • Cauliflower wings served with bleu cheese and hot sauce
  • Deep-fried goat cheese-stuffed jalapeno poppers
  • Short rib wonton mini tostadas
  • Salmon mousse mini crackers

For $30, each guest will receive a seven-ounce glass, which includes a pour of each brewery’s cask beer, as well as servings of all the delicious bites. For reservations, call (505) 438-1800. 6PM.

Why should you go? As if a fun cask beer event falling on a Thirsty Thursday isn’t reason enough on its own, consider the following. How many opportunities do you get to enjoy great beer from all six Santa Fe breweries, while also getting the chance to speak to the brewers directly about their craft, current beers, and upcoming projects in a more intimate setting than, say, a grand casino ballroom? Fewer than you’d think. Also, this will be Chef Memo’s first event, so we’ll be getting a taste of what’s in store for Blue Corn’s future menus. Listen, take my word for it, Blue Corn knows how to host a swinging swig-shindig. You don’t want to miss this one if you can help it. I know I won’t. I hope to see you there, and remember to keep thinking globally and keep drinking locally.


— Luke

Luke123 Steel Bender

For more @nmdarksidebc info and #CraftBeer news, follow me on Twitter @SantaFeCraftBro!


This the season for Marzen!

It’s Oktoberfest season once again, and you have plenty of choices to visit Oktoberfest celebrations around the state this year. Adding to the list is Santa Fe Brewing Company with their zany twist on a traditional Oktoberfest celebration, Oktoberfiesta. Sure, there will be brats, contests, dirndls, and a great Oktoberfest beer, but if you’ve ever been to Santa Fe’s version of this familiar festival, you already know that is where the similarity ends. There will also be tacos, mariachis, and baby goats. That’s right, the baby goats will be there on Sunday for the kids to pet, and the adults to do their best not to take one home. Who knew so many people loved baby goats?

It all happens this weekend as SFBC bring back their annual charity fundraiser superbash, and you’re all invited for Saturday or Sunday or both. If you’re not familiar with the concept, sometime in August, SFBC asks people to vote, via Facebook, for the local charities they would like to support. The top three with the most votes are then supported by the event with a portion of the door cover donated to the charity. The best part is that you get to choose which one of the three charities your money goes to once you get through the door.

This year the charities benefiting from all the Oktoberfiesta fun are Santa Fe Animal Shelter and Humane Society, Adaptive Sports Program New Mexico, and Esperanza Shelter for Battered Families.

“We always try to focus the whole event around the charities,” general manager Alana Jones said. “We want to give back to the community that’s given us so much. And, because we like to party.”

As in past years, the door cover also gets you a commemorative glass. Door cover varies depending on size of glass you select; five-ounce, half-liter stein, or full-liter stein, if you’re really thirsty. And, with all the great beer, you probably will be.

Speaking of beer, returning this year are the guest taps, from which you can sample. Below is the beer list from the five participating breweries, and I’m excited about each of them. Well, I don’t personally do pumpkin beers, but I’m always excited to prove my palate wrong. SFBC has certainly tried to acquire some interesting brews from these great breweries, including the brand new Rowley Farmhouse Ales in Santa Fe, who kindly donated a Rye Saison for the charities.

Canteen Brewhouse – Cheeky Codswallop ESB (5% ABV, 30 IBU)

Second Street Brewery – Oktoberfest (5.4% ABV), Red & Yellow Armadillo – Imperial Red Ale (9.2%, 82 IBU)

Bosque Brewing Co. – PSA Pumpkin Spice Ale (6%, 15 IBU)

Boxing Bear Brewing – Oso Loco Coffee Red (4.8%, 25 IBU)

Rowley Farmhouse Ales – Fields of Rye – Rye Saison (7%, 15 IBU)

As always, there will be food trucks on site, with plenty of German-themed meals, and tacos. I promised tacos, because what would Oktoberfiesta be without tacos, and eggrolls, right? Right.

Food Trucks: Dr. Field Goods, Egg Whoa Yeah!, Joe S. Sausage, Santa Fe Barbecue, and Taqueria Gracias Madre!

Contests: Returning this year are everyone’s favorite contests, brat-eating, yodeling, six-pack holding, and pumpkin painting for the kids.

Music: This year SFBC has loaded the big stage with great local talent and a variety of musical genres including mariachi, rock, Americana, reggae, marching band, and they’ve thrown in a little jam band and hip hop for good measure. It’s certainly an eclectic mix, but again, it’s Oktoberfiesta! The bands include Mariachi Diferencia, Pigment, Siren Shipwreck, Imperial Rooster, Mondo Vibrations, St. Range, The Hillstompers, and The Battlefield, from Los Angeles.

What’s different this year is that Oktoberfiesta is no longer under the big tent as in years past. It will take place at The Bridge at Santa Fe Brewing, the concert venue adjacent to the brewery. If you haven’t already experienced The Bridge, then Oktoberfiesta is a great reason to check out this great space. A concert venue run by a brewery? Great concept, right? Who wants to pay $15 per domestic beer anyway? We don’t.

It will also be your first opportunity to see the interior space of The Bridge, as this will be the first time SFBC opens the doors to the public. The event begins at noon both days, and ends at 8 p.m. on Saturday, and 6 p.m. on Sunday. After the event is over at The Bridge on Saturday, you can wind down with a little live hip hop from an up-and-coming group to end out the night.

This will be my third or fourth time at SFBC’s Oktoberfiesta. There may be one year I don’t totally remember. Those things happen. But, I truly hope you can come out for this fun event. It’s got a little something for everyone. Bring the family for the pumpkin and face painting, as well as ice cream and root beer vendors, and baby goats! The music and food will be excellent as always, but best of all, you get a great chance to support local beer, bands, food, vendors, and charities. Toss on those dirndls and lederhosen, or throw on a pancho if you wish; it’s going to be a fun weekend at The Bridge. I’ll see you there.


— Luke

BP and FH

Hey, Santa Fe! Are you looking for a fun craft beer event tonight that also supports a good cause? Of course you are! And, that’s how I would begin this, if I was one of those heartless ad-wizards, preaching to a blank-faced uninitiated audience.

But, no, Santa Fe, that’s not who I am, and that’s not who you are. I’m increasingly more proud to say that we’ve become a very craft enthusiastic town. We’ve had good beer for a very long time, but it was only bar/brewery regulars, home brewers, and closet beer geeks that came out to cool craft beer events, or even knew about them for a long time. Now, we have a large craft beer community, and a good one at that.

We’re a host of craft beer enthusiasts, largely fostered by the fact that our breweries have gotten bigger, better, and more bold in their brewing. Sales reps have worked hard as well to get us some amazing distribution lines so that we do get great beers from Ballast Point, Firestone Walker, Founders, etc. And, we, the people, have become brave with our palates.

Well, my Santa Fe craft beer community, here’s another cool event for us. Tonight from 5 to 10 p.m., Fire and Hops is hosting a special tap takeover with Ballast Point as part of their ongoing two-year anniversary celebration. This particular event is also a benefit for the Esperanza Shelter for Battered Families, where, Fire & Hops is donating 10 percent of their sales to the local organization. Ballast Point was also kind enough to match whatever Fire & Hops raises. Everyone wins!

Ballast Point’s New Mexico Rep, Thomas DeCaro, said this about the event: “This tap takeover is a special one. This is to celebrate the two-year anniversary of Fire and Hops. My boss, Derek Plug, and I wanted to give something special to owner Josh Johns and their crew for their second anniversary, so we created this tap takeover and snuck out of our special stash at Ballast Point, and gave them two super awesome kegs and supported them with three other special-release kegs as well.”

Thomas provided this excellent tap list.

  • Orange Vanilla Fathom — Our Orange Vanilla Fathom India Pale Lager continues our quest for exploration. The piney and citrus hop aromas of our Fathom IPL combines with sweet orange and creamy vanilla — while staying true to classic lagering techniques. Brewed with a touch of nostalgia, it may remind you of a childhood treat, but this one is just for adults. 7.0%, 70 IBUs
  • Dead Ringer — Our Dead Ringer Oktoberfest lager is inspired by old-style Märzen brews customarily enjoyed during Bavaria’s world-famous beer festival. Thanks to an abundance of toasted malt and a lower hop bitterness, this dark reddish brown lager is loaded with sweet, caramel toffee flavors and aromas. All the taste and celebration of Oktoberfest packed into one bottle; no lederhosen required. 6.0%, 26 IBUs
  • Pumpkin Down — Our 2016 World Beer Cup Bronze Winning Beer. A pumpkin ale that bucks the trend. Some might think we’re out of our gourd for making a pumpkin ale, but our Pumpkin Down is not like the others. The caramel and toffee maltiness of our Piper Down Scottish ale is the perfect backdrop for a boatload of roasted pumpkin. Just before bottling, we add a subtle amount of spice to complement, but not overwhelm, the earthy flavor. It was a smash at the brewery, and we think you’ll agree. 5.8%, 22 IBUs

And now a rare sour

  • Raspberry Sour Wench — The First keg in New Mexico. Sour Wench was a Home Brew Mart recipe that we made every year for the Southern California Home Brewers Fest in Temecula. This raspberry Ale was originally developed by Ballast Point’s original Master Brewer Peter A’Hearn and Colby Chandler. While interning in Germany, Peter fell in love with the Berliner Weiss style of beer. A beer made with a procedure in which the mash was soured. The tartness of the Raspberries, at one pound per gallon, was a perfect addition for this sour style. 7.0%, 10 IBUs

And the whale

  • Victory at Sea Aged in Heaven Hill Bourbon Barrels for 13 Months — We infused this robust porter with whole vanilla beans and San Diego’s own Caffe Calabria coffee beans. The subtle roasted notes and minimal acidity of the cold brewed coffee, balances perfectly with the sweet caramel undertones of the malt, creating a winning combination for your palate. Then Steve Anderson, our cellar master, puts it to rest for 13 months in Heaven Hill Bourbon Barrels. The result is a chocolatey and incredible smooth beer. 14%, 60 IBUs

It bodes well for Santa Fe’s craft beer scene that reps like Thomas like working with local bars, pubs, and gastropubs like Fire & Hops. It also bodes well that gastropubs such as Fire & Hops do so well in a town where craft beer was largely a secret talked about in home-brew meetings, among brewers, or only a very few folks in the know, when I started asking questions seven years ago. It’s nice to see that these great tap takeovers from great breweries are now the rule and not the exception. I’m excited for the direction Santa Fe is moving in. And, there will certainly be a lot more Santa Fe craft brewing industry news coming very soon as we reach autumn. What was once clandestine, even sub rosa, if you will, may come to light, very soon. Keep your eyes open and your glasses up, Santa Fe.


— Luke


The beer makes it a little less creepy. A little.

Ballast Point has certainly found a nice, comfortable niche in New Mexico. If you look around, you’ll notice plenty of taps flowing with those San Diego suds. It’s certainly been exciting to see what new beers would find their ways to the shelves of places such as Jubilation in Albuquerque and Susan’s Fine Wine & Spirits in Santa Fe. After the first wave of Sculpin and his grapefruit friend, the local craft beer fans began to ask the usual questions, like, what’s next? And, what else ya got bro? That’s what continues to make craft beer successful, in my opinion, because craft beer lovers are voracious gormandizers.

Well, tap takeovers are a great opportunity to really showcase what else a brewery has, while giving you another sample of one or more of their beers that you already love. Chances are, most of us have hunted down every last BP beer to hit our desert stores, but then again, there are plenty of folks out there who haven’t yet had a chance to try all of them, or any of them, yet. Either way, tap takeovers are a fun way to sample a brewery and meet plenty of other voracious gormandizers just like yourself. Recently, I sat down with Ballast Point rep Thomas DeCaro to talk about what’s happening for Ballast Point in Santa Fe in the coming weeks.

Over an award-winning Grunion Pale Ale, we talked local brewers, San Diego brewers, and breweries, and possibly the idea of Santa Fe Brewing and Ballast Point coming together for a collaboration of events. But, as we’ll roll out those details in other articles, I wanted to let you all know about a really cool event DeCaro set up in Santa Fe for today (Thursday). It’s a huge, geek-themed tap-takeover inspired by the new movie Suicide Squad. DeCaro had this to say about it: “For this we chose beers that a best represented the movie and the Suicide Squad. My roommate, Mike Riggs, myself, and the Draft manager at Violet Crown (Cinemas), Eli Clark, sat down and came up with the names and the draft list. We are all nerds, so this was fun for the three of us.”

The BP Beer List:

  • Wahoo White, AKA Harley’s Wahoo Wallop: Brewed with unfiltered, un-malted wheat and oats that give it a distinctive cloudy complexity. True to the Belgian tradition, this Witbier boasts a refreshing, citrusy flavor thanks to the orange peel and coriander we add to the boil. (4.5% ABV, 12 IBUs)
  • Grunion Pale Ale, AKA Dead Shot’s On Target Ale: Our 2014 GABF Gold Medal Winning Pale Ale. Originating from an employee-only home brew contest, this award-winning hoppy pale ale is named after the tiny local fish known for late night frolics on shore. A pair of new hop varieties lend strong, yet balanced, summer melon aromas and herbal flavors, while a soft caramel malt sweetness holds it all together. (5.5% ABV, 35 IBUs)
  • Sea Monster, AKA Killer Croc: This bold, rich brew first lures you in with roasted coffee notes, then grabs hold with hints of bittersweet chocolate and currant. Backed with a perfect hop balance, you’ll soon discover this is one monster of mythic proportions. (10% ABV, 65 IBUs)
  • Grapefruit Sculpin, AKA Boomerang’s Comeback IPA: Our 2010 and 2014 World Beer Cup gold-medal-winning IPA is a testament to our homebrew roots. Our Sculpin IPA is a great example of what got us into brewing in the first place. After years of experimenting, we knew hopping an ale at five separate stages would produce something special. The result ended up being this gold-medal-winning IPA, whose inspired use of hops creates hints of apricot, peach, mango and lemon flavors, but still packs a bit of a sting, just like a Sculpin fish. (7.0% ABV, 70 IBUs)
  • Calm Before the Storm, AKA Joker’s Slight of Hand: Calm Before the Storm came from a quest for a warm-weather alternative to our Victory at Sea Imperial Porter. Like its more robust cousin, we infuse a punch of flavor using cold brewed Caffé Calabria coffee and a hint of vanilla. But, this time, we added it to a lighter-bodied, golden cream ale. The end result is a surprisingly bright, coffee-forward beer that’s perfectly refreshing. (5.5% ABV, 15 IBUs)
  • The Commodore, AKA Rick Flag’s All-American Stout: The Commodore came out of our search for a medium-bodied American stout. The recipe began at our R&D pilot brewery, but quickly became a favorite of our crew. Strong flavors of roast coffee and bittersweet chocolate balance with light citrusy hop aromas, highlighted by a crisp, bitter finish. One sip of this gold-medal-winning stout will have you ready to take command of your own fleet. (6.5% ABV, 60 IBUs)
  • Orange Vanilla Fathom, AKA the Suicide Squad Special: Our Orange Vanilla Fathom India Pale Lager continues our quest for exploration. The piney and citrus hop aromas of our Fathom IPL combines with sweet orange and creamy vanilla — while staying true to classic lagering techniques. Brewed with a touch of nostalgia, it may remind you of a childhood treat, but this one is just for adults. (7% ABV, 70 IBUs)


The event is set for Violet Crown at 1606 Alcaldesa St, Santa Fe, NM 87501. Call (505) 216-5678 if you need more information. It all kicks off today (Thursday) at 6 p.m. This should be a really fun event, and I hear that if you dress up in costume, you may get something awesome. See you at the taps, Santa Fe!


— Luke


For more #CraftBeer info and @nmdarksidebc news, follow me on Twitter @SantaFeCraftBro.

Pic 01

A brewmaster and his new playground.

A while back in our Look Back/Look Ahead Series story on Second Street Brewery, we learned that they already had plans in the works for quite a large expansion. More recently, Second Street made it official in a Santa Fe New Mexican article, and the cat was officially out of the bag. We in the Crew don’t mind being scooped, so to speak, as long as we get to tell the story that’s important to our readers, the beer truth, if you will. We don’t necessarily care about how the project was funded, though we’ll cover that, too. We care about what new beers will be on draft, and what the new packaging hall will produce and how far that beer will reach. Will Second Street’s new cans make it to the Albuquerque market? Those are the questions we ask at the Dark Side Brew Crew.

To answer those questions, I met with owner/president/brewmaster Rod Tweet to talk about the very near future of Second Street Brewery. Over a couple of their latest delicious creations, Rod told me about how they’d come to choose the space. It was about two-and-a-half years ago when they started looking for another site. At that point it was a good time for them to make that move. They were particularly interested in the Rufina part of town because it was within city limits.

“If you’re looking for relatively cheap space, and within city limits, that part of town is where it’s at right now,” Rod said. He also noted that Rufina Street had good traffic patterns for a taproom. I think that Duel, which is just down the street, will attest to that. Rod chose the spot even before the now-famous Meow Wolf set up their all-ages acid-trip experience in the neighborhood. With two breweries and a wonderland built into the old bowling alley, this area could certainly be argued as becoming a kind of an entertainment district, but it’s too soon to say that out loud. “We had no knowledge about everything else going in there,” Rod said. “But, we’re obviously thrilled about it.”


It looks like a warehouse so far.

Rod and SSB’s head brewer, John Walker, had looked at a couple spaces before they chose the 20,000-square foot, rectangle-shaped warehouse. Rod said they were looking for something smaller, actually, but it was affordable and a few things lined up just right. They knew they could make a lot of spaces work, but Rod liked the site and saw potential in it. Of course, as with most warehouse spaces, it lacked the infrastructure for everything a brewery needs — plumbing, an adequate water supply, dedicated transformers, fire suppression, etc., but that’s all being put in place now.

Pic 04

From here to the metal studs is the new taproom space.

The space itself will be sectioned off by walls, separating a taproom, a cellar, office space, a lab, as well as the packaging hall and the brewhouse. Once the loading dock area is added, the new taproom space will be about 4,000 square feet. They aim to replace the two large overhead doors with modern glass ones, which will lead out onto a raised patio, complete with attractive outdoor seating overlooking the district. Inside, as with Rod’s past successful projects, he will again build the bar. There will be 16 taps, including one or two guest taps, he said. Rod’s vision for the overall experience of the taproom is that he wants it to have a more informal feel, he said, with a generous amount of community tables, both inside and out. This time, he’s aiming for less of a restaurant vibe than the other locations, but there will definitely be food there, which Chef Milton Villarrubia III has carefully crafted the menu. All I’m allowed to say about the menu at this point is that it will certainly be different from the other two locations.

The other 16,000 square feet will be dedicated to a new 20-barrel, 3-vessel system. There will be a large walk-in cooler and supporting rooms, like an office, a lab, and a mill room, of course. Rod’s particularly excited about having a conference room for the first time. It’s a huge undertaking, one much larger than Second Street’s previous projects. The architect for this one is DNCA Architects/Devendra Contractor out of ABQ.

“They have done all of our projects going back about a dozen years,” Rod said. And, to clarify a little misinformation floating around out there, the funding for the project came primarily from a loan with LANB, as well as some internal fundraising through the sale of equity (i.e., shares).

Pic 05

Office and conference space.

The canning line will find a home, as well, somewhere in the huge new space. The machine itself will be a four-head filler from Wild Goose Engineering in Boulder, Colo. “The plan right now is to go to market with 16-ounce tall cans,” Rod said.

When it’s up and running, it should be doing about 40 cans per minute. Rod said they will be self-distributing at first, and perhaps hiring a sales team later on as they hit their groove. In order to do this, they’ve applied for the limited wholesaler’s license, which was part of the legislation a few years ago. With that, they’ll also be able to retain their restaurant beer and wine license, as well, and they’ll be running their own wholesale shop out of the new space.

“We’re probably going to roll out one flagship brand in draft and package,” Rod said. But, fear not, they’ve already got two more beers planned. The can art is already in the works. The cans will be available at all of their locations as well as a few accounts that Second Street is working on acquiring, or have already acquired. Think Jubilation, for starters.

Pic 03

Behind where those fellas are standing is about where the barrel-projects will go.

At this point, Rod turned around and pointed to one of the corners and talked about wanting to do some barrel-aging over there, which he explained they hadn’t really been able to do before due to space limitations. “John, in particular, is pretty keenly interested in getting a sour program going,” Rod said. My tart taste buds perked up at the prospect. At the current facility they have about seven barrels aging, but Rod explained that to do a proper barrel program, you really need something more like 80 barrels.


Get into one of Second Street’s taprooms now to try one of the 2920 beers. They may just end up as one of the new flagships at the new place!

Walker and Tweet are currently working on flagships that will be unique to that location. This is indeed an exciting thing to hear. Their intention is to expand their portfolio, with some of those beers brewed at the new facility making their way to the other two locations, as well as a few popular beers from the “Oldery” making their way to the newest taproom. Rod explained that a lot of the 2920 beer series currently on tap are formulations that they’re experimenting with, which have a good chance of becoming one or some of the flagships at the new place. A busy brewpub with a 10-barrel system makes experimentation like that possible. Rod said they can do four or five different iterations of something (10 barrels) in five or six months. With that in mind, they’ve just about locked down their formula for their new flagship IPA, which should be the first new beer off the line.

Right now, Second Street does about 1,800 barrels per year, selling pints only. With the new site and its packaging capabilities, they want to reach near 10,000 to 12,000 per year. “We have the space that if there’s opportunity, we can go past that,” Rod said. The aim is to have the doors open to the taproom by January, rolling out their first flagship product fairly quickly after that.

The production staff, however, should already be brewing and producing beer within the mid-fourth quarter of 2016. They’ll be looking to hire new staff for brewing/cellaring and packaging/warehouse pretty soon, but as with all expansions, it’s one of those wait till the last second kind of things. Rod said he expects that John will be down at the new facility, full-time, by October.

You could definitely see the excitement in Rod’s eyes when he talked about the expansion. “That front room is a big deal to us, and we’ll run it right,” he said. “We’ve put a lot of effort into making it an attractive place, a place you want to go. And, that’s the business we know. We’re good at it, at this point. It’ll be a nice room. We’ll have some good food there. We are always family friendly. We get a lot of family business, and that business is important to us.

“I think it’s going to be a really quality addition to what’s going on in Santa Fe that doesn’t really exist right now. It’s a reasonably big-sized space, so we can also do things with music there that we can’t do now. As far as the beers themselves, we’ve been somewhat contained by our footprint here, and this third site’s going to let us grow and expand our portfolio in ways that we haven’t done so far. And, I think that’s going to be really exciting.

“And, we’re going to have a flagship lager, too. We’ve always done lagers, but they’ve never played a big role in our portfolio, and there will be a couple flagship lagers at this taproom, and there’s a good chance one of them is going to be a package product. And, the barrel-aging, pursuing sours, with all of what we’ll be able to do, as far as the beer world and the consumers it’s going to give us a chance to offer a lot more. And, with the extra space, we have a lot more room to grow.”

Pic 06

An artist’s rendering of the new patio and front of building.

From zero to 40 cans a minute, from 60 to about 100 staff, from 1,800 to 10,000 to 12,000 barrels a year, Second Street has made it clear that they’re not just opening Second Street Part III. This new facility and taproom will be a brand new craft beer experience in the City Different. It’ll have that classic Second Street feel, but with all new flavor, so to speak. Rod’s success at running brewpubs will certainly transfer over to the new site, and should solidify their place in the brand new entertainment district that nobody saw coming.

And, cheers to having a little room to grow!

— Luke (Craft Crusader)


For more #CraftBeer info and more @nmdarksidebc info, follow me on twitter @SantaFeCraftBro.


Paul never has to ask for anyone to help him get something from the top shelf.

Blue Corn Brewery has undergone quite a bit of change throughout the years since it opened in 1992. One thing that hasn’t changed is that this humble 7-barrel brewpub has been a springboard for many great careers in the New Mexico Brewing industry. The names Daniel Jaramillo, John Bullard, Jordy Dralle, Justin Hamilton, and James Warren come to mind. Flipping through Blue Corn’s old log book reads like a modern history book of brewing in New Mexico. It’s a fine list.


How long has Blue Corn been around? None of the Crew was old enough to even drive, much less drink, when it opened.

Recently, a new name was etched into that list. The name is Paul Mallory, and I’m here for his story.

It’s a hot Thursday afternoon, one of the hottest yet in Santa Fe, the kind that has you pausing one too many times beneath the office air-conditioning and begging for the bell to toll ‘Beer:30.’ When it’s time, I drive just down the road from work, brewery to brewery, which is less of a pub crawl than it sounds. I sit down at that same familiar bar. My old friends, the copper serving tanks, are as welcoming as ever. I choose the one beer I hadn’t yet tried on the board, the Blueberry Gose. It’s as refreshing as you want it to be. New head brewer Paul Mallory meets me just in time to order a pint of Summer Lager. Pints in hand, we look for a table. Paul has a friendly demeanor. A few minutes talking to him, and it’s hard not to like the guy.


All the tools of a beer writer in one place.

After we cheers to our first interview, I get a little background from Mallory. He tells me that he’s from Albuquerque, New Mexico, and shares that he may have gone to school with Franz Solo. No way! I say. I feel cliché tossing in ‘small world.’ If there are any stories there, I’ll be sure to let Franz be the one to tell them. I get straight into brewing. Paul tells me that before Blue Corn, he had been professionally brewing for about four years; nine if you count his homebrewing. His parents gave him his start, having given him a homebrew kit all those years ago. As with many homebrewers that became professional brewers, he was hooked from the start. From then on, he read books, talked to pros, and kept following his curiosity. He would talk to local brewers in Albuquerque, but more importantly, he listened to them. He took their advice and that led to taking beer-judging classes. They also advised him to go to school if he really wanted to pursue brewing. Again, he took their advice; that led him to the brewing program at UC Davis. At one point, he even did an internship at Marble, which was another foot in the door.

After the program at Davis, Mallory began his professional career at Black Diamond Brewing Company in the East Bay Area (Concord, Calif., to be specific) to get us closer on the map. There, he was hired as assistant brewer, and pretty quickly he was promoted to head brewer there. He was there for about three years.

Mallory: It was a good, challenging job, because it was a production brewery, so you know we were on a 15-barrel system, brewing about six times a week, kegs and bottles, and sending to all these different states. So, stability, shelf-life, all that really mattered.

DSBC: How many states is Black Diamond in?

Mallory: I think we were in 13 to 15 different states. We had beer in Brazil and Italy. Too much, honestly. We were like, the Italians must be digging the old hop flavor, because I don’t know why they would like beer that’s made that trip. (Laughs)

DSBC: Did you work anywhere else after Black Diamond?

Mallory: Yeah, I went and worked with some buddies in Oakland at this really small brewery, which had its own set of challenges. It had a new 15-barrel brewhouse that they hadn’t hooked up yet, so I went in there, really trying to get their recipes dialed in, their processes, their lab, all that before they went on to the bigger scale. It was great. It was really fun to just work with friends and try to get their brewery off the ground.

DSBC: After that, you found Blue Corn? How did that happen?

Mallory: Yeah. Well, I was traveling, and my girlfriend sent me this email. And, so I was in a place with not very good internet. (Stoutmeister? Sound familiar? — Yes, all too familiar.) I really scrambled to get this resume in before the deadline closed and all that. So, somehow it worked. I spent one of my travel days getting my resume together, shot it over to James, and yeah, I got lucky, just with the timing. I was gonna move to Santa Fe, either way, and I really wanted to keep brewing.

DSBC: Now that you’re at Blue Corn, what sort of direction would you like to see the beer go?

Mallory: I’ve gotta say, James has been very creative. I’ve looked over his past recipes, and I’ve had his current beers. I’d like to keep it going. I’m sure I have some things that I can bring to the table because I came from another region in the country. I’ll definitely try to add that and just try to keep pushing the boundaries. I’ve looked through his old recipes and I was like, oh, I’ve done one of those, or I’d like to do one of those. There’s definitely a lot of overlap, too.

DSBC: What are your current favorite styles?

Mallory: I think it really depends on the time of time of day, time of year, whatever. If it’s a really well brewed beer, I’ll drink it. I’ll brew any style! But, hops, I really like hops, as most people do. (Laughs) I like the big, hoppy beers, but I’m obsessed with those pale ales. I like IPAs. I like session IPAs, but right in the middle are those pale ales, just super balanced, a lot of body, good strong bitterness, bold American or New Zealand hops. I want to be able to drink a few.

DSBC: Any beers you don’t particularly like to brew?

Mallory: I guess smoked beers. It’s just not my thing. I have friends who keep trying to find a smoked beer that I’ll like, and I’ll give it to them. They kind of found some that I do like more than others, but it’s just not a style you’ll see me do anytime soon.

DSBC: It’s a certain fringe style, either you like it or you don’t, like pumpkin ales or chile beers. Looking forward, what would like to see more of at Blue Corn?

Mallory: I think I’d like to help build the culture here. I think a lot of people don’t know how good a beer we make here. I think people think of our house beers, and that’s it, and they don’t really know about all these exciting seasonals. I don’t think they even know how good our house beers are. I’m really trying to work with the front of house, the kitchen, maybe the other location downtown. As for the beer, I kind of just want to keep it going. I’d like to follow in James’ footsteps and, of course, throw in my own flavor in there.

DSBC: It’s probably early to ask, but do you think you’ll be working on any special projects in the near future, barrel-aging kind of stuff? Sours?

Mallory: I hope so! I think when things slow down, at the end of summer, I’ll definitely look to fill my time by doing some more adventurous things with barrels. Yeah, and we’ve got a few to play around with, that we’ve been kind of tasting off of the last week.

DSBC: So, what kind of specialties can New Mexico expect to see at Blue Corn with the Mallory flair this year?

Mallory: Well, I guess I have my little black book with all my ideas in it. I can’t say for sure what I’ll draw from there, coming up, but in the past I’ve made a ginger saison for the summer, or maybe a rye pale ale, or maybe a pale ale that’ll showcase a new hop variety that most people don’t know about. I could go on and on, I guess.

DSBC: I’d let you, but we’ll save it for future interviews. What can you tell us about our current specialties that you have on tap?


The variety of seasonals at BC is always outstanding.

Mallory: Yeah, of course. So, last week we released the Blue Corn Summer Lager, which actually has blue corn in it. It’s from New Mexico, some local blue corn flakes. And, you know the blue corn just dried the beer out. It’s nice and crisp. Real light body.

DSBC: It’s a good American light lager.

Mallory: Exactly. We threw some American hops in there, too, just to keep it fairly traditional to them with a little twist. And then, I don’t know if it’s because we knew there was blue corn in there, but we thought we saw a little tint or a little haze.

DSBC: It could just be in your head.

Mallory: I think it might be, but there definitely was during the early part of the brewing process, but it seemed to clear up later. And then, today, we released the Blueberry Gose. We used a little bit of acidulated malt to just give it a little tartness. We used a little bit of coriander and salt to give it the spice and the body. We used over 50-percent wheat on it and blueberry puree. And so, again, it’s somewhat traditional, and then we throw in a little twist. I’m pretty happy with how it turned out. It’s nice and drinkable.

DSBC: I know you’re going to try new things. Will you continue to do some of the new favorites that people really latched onto? I’m not talking about the cores, but the big beers that people have been enjoying like the Barleywine and Russian Imperial Stout, which have become kind of an annual thing?

Mallory: Yeah, I’m definitely happy to listen to what the customers want. I know that instead of our regular Honeywheat, we put blueberry in it one year, and it was like one of the best-selling beers of all-time. Barleywines, those, I’d be happy to do again if that’s what the people want. We are going to do a Russian Imperial Stout coming up, and Santa Fe Dining has a coffee roastery as well, so we’re going to get coffee from 35 North, and put it in the Russian Imperial Stout. And, with James’ inspiration, you know he likes his big beers, and he’ll release them at any time of the year, so we’re coming out with that soon. And then, we’re also doing the IPA Challenge this year, too. So, I know we got second place, last year.

DSBC: And you guys brewed that yesterday, right?

Mallory: That’s right, and hopefully we do well with that.

DSBC: Can you give us a little teaser about it? And, you don’t have to if you don’t want to.

Mallory: Um, yeah. It seems like a lot of the brewers are keeping it somewhat quiet, but yeah, kind of like last year, just a bunch of hops, just more hops than I’ve ever put into a beer.

DSBC: Even at Black Diamond? Cool.

Mallory: Yeah.

DSBC: In the Dark Side, we’re fans of really big beers, beers that consume you, not the other way around. Any of those in your black book?

Mallory: Hmm, let’s see. We did a quad at Black Diamond that I was a big fan of. I know we have one on right now that James made, and that’s really tasty. I’m a fan of the ones we already have. I love barleywines. I love quads. And, you know, we’ll see about getting our hands on some yeast in the winter when we have some more tank space, and maybe do a dopplebock lager, something like that.

DSBC: Last few questions. What kind of beer do you have in your fridge?

Mallory: Um, (Sierra Nevada) Torpedo. I know it sounds like I’m missing the Bay Area, where I was just living for the last five years, but honestly, I went to the corner store, and they didn’t have any local stuff. I ended up buying from California.

DSBC: Shaking my head at you, distributors. I’m kidding.

Mallory: I still feel new to the beer scene here a little bit, and I’m super excited to try all these new beers on the shelf by these local breweries.

DSBC: Anything you’d like to add for our New Mexico craft beer drinkers?

Mallory: I’m just excited to be back home. As good as the California Bay Area brewing scene was, I honestly feel like New Mexico is one step above.


Nice touch there on the beer board, BC staff.

* * * * *

At Blue Corn, I’ve heard and used the phrase “big shoes to fill,” a lot. In my early opinion, I think Paul definitely has a chance, and of the Bunyan and Babe size. He’s both tall and very knowledgeable, but in either event, he won’t talk down to you. As a brewer, he’s at a good age for what he’s doing and where he is. At 31, he seems to understand the industry in a longitudinal sense, while still being young enough to not be set in his ways.

He’s confident in his abilities, yet seems ready to learn from anything and anyone. He trusts his brewing process, and so seems excited to test his new system in the name of beer experimentation. He’s happy to brew traditional styles while also keeping up with “what the kids want,” to quote former head brewer James Warren.

If Paul’s Brew-Fu style is as strong as his knowledge, hands-on experience, and passion for the craft, then I’m sure his future will be as bright as those of his predecessors. Welcome home, Paul. We’re all excited to see what you’ll have waiting in the fermenters for New Mexico in the coming months. Cheers!

— Luke (Craft Crusader)


A selfie with the new Head Brewer. It happened. I’m less sorry than you think.

For more New Mexico #CraftBeer news and info, follow @nmdarksidebc and me, Luke, at @SantaFeCraftBro!