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Brewmaster/owner Rod Tweet is a happy guy these days now that he has a second brewhouse at his disposal.

It was the middle of the afternoon when I strolled into Second Street Brewery’s newest (third) location at 2920 Rufina Street. I had already done a preview article, but since they opened back on August 18, I had only been back a couple times — once, for the very well-run IPA Challenge, and a second time for a small Brew Crew meet up. It was high time for a follow-up story. I wanted to see how the new place was doing and talk about Second Street having just celebrated its 21st year in the industry. What better way to do that than with the Look Back/Look Ahead Series? I grabbed a quick taster of their new (old) 1000 IPA, and caught up with President/Brewmaster, and friend, Rod Tweet.

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The swanky Second Street Rufina Taproom, located over by this place you might have heard of called Meow Wolf.

For the original location, a.k.a. “The Oldery” to Santa Feans in the know, and the Railyard location or “The Newery,” it’s been business as usual, and business has been good.

“We had a great year,” Tweet said. “And, our sales at the other two locations have been really good. When you have three locations in a fairly small geographic area, you kind of worry about cannibalization. But happily, the numbers have been great, and this place has been doing well, and I kind of take that as proof of concept.”

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Long-time employees like this familiar tattooed tapster keep the Railyard location pumping like a well-lubed piston. See? I did a car thing.

The major highlight for Second Street this year was getting their third taproom (and second brewing facility) up and running.

“It’s sort of the dominating thing. It’s hard to even think about much else,” Tweet said.

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The second Second Street Brewery facility is a 20-barrel system.

The staff began brewing on the new 20-barrel system on October 4. The first beer was the Breaking Plaid, a super heavyweight 9.1-percent ABV Scotch Ale. It was made with almost exclusively Golden Promise malt, packed to the kilt with flavor. Certainly it was one of my favorite brews of the year from anywhere.

“It’s big,” Tweet said. “The next step is getting that beer into barrels. That beer is just made for barrels.”

I was assured that will be coming soon. Since the first beer on the new system, the staff has brewed about a dozen times, and though they are extremely pleased with the finished products, they’re still working on small adjustments like hop utilization when compared to the old system. They’re definitely through the learning curve at this point, Tweet said.

Also, something else that was very important this year was staffing all three locations with the right people. In 2017, Second Street expanded their employees from between 60 to 70 to about 110.

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It’s a bit chilly to be out on the Rufina patio now, but come summer, it should be packed most nights.

Getting a new location running is never without its challenges.

“With Rufina here, from an engineering point of view, it was fairly complicated,” Tweet said. “This building had zero infrastructure. We literally took over a shell.”

They needed plumbing. They needed power. They needed new sewer lines.

“It was definitely a big project,” Tweet said.

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It took a while to finish, but now the brewery is humming along at Rufina.

There were timing setbacks. And, with the brewing operations, full kitchen, the silo outside, and outdoor patio seating, just getting through inspections proved to be a lot of hoops for one location to jump through within Santa Fe city limits. But, within the city limits was the point. Though they might have been about six months off of their original projected opening date (what brewery hasn’t?), it was all worth it in the end. Second Street now has a huge space that it can continue to grow into for the next 20 years, still in town.

“The reason we’re in this location is because we can get the square footage we need at a reasonable price, and it’s a busy part of town. I knew we could run a taproom here,” Tweet said.

Being in the center of town between some major streets like Cerillos and Agua Fria doesn’t hurt. It also doesn’t hurt at all that the taproom is directly AROUND THE CORNER from Meow Wolf. Has anyone heard of that little place yet? Tweet said people like to come get dinner and a beer at Rufina before heading into a show. That sounds like a game plan to me.

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The taproom interior is unique among the three Second Street locations.

It also doesn’t hurt that the taproom is easy on the eyes.

“We worked hard on it,” Tweet said. “Myself and several other people here made a lot of contributions of their own talents and skills. Mariah (Scee), the front-of-house manager (at Rufina) did the mural, which is amazing. A lot of us put a lot of heart and soul into the physical finished product.”

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We’re digging those Zia light fixtures.

Having been to the third location, it certainly doesn’t feel like Second Street Part III. It’s very different, and that was also Tweet’s intent. It is indeed ambitious, and intended to be so.

“This part of town is just coming into its own,” Tweet said. “And, we shot long. We’ve got lots of room for growth (20,000 square feet in total).”

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Did someone say space? Rufina has space.

Rufina was major, but it wasn’t the only accomplishment of the year. Second Street turned 21 years old this autumn. I won’t make the overused legal-to-drink joke, as I made clear to Tweet. Instead, I asked him what being in the industry (and being successful in Santa Fe) for 21 years has meant to him and the brewery. He took a pull from his beer and thought for a moment before replying, “I’m really pleased with how successful we’ve been. The people of Santa Fe have been pretty good to us. We take that responsibility very seriously, and we try hard with all of our operations, front-of-house to back. The time goes fast. It’s hard for me to even believe we’ve been in the business for 21 years.”

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Second Street Brewery’s original location, nicknamed “The Oldery.”

Second Street is one of the oldest breweries in New Mexico at this point. (Only Santa Fe Brewing, Eske’s, Canteen, Kellys, and High Desert are older, though only Eske’s and High Desert have been in the same original building for that entire time. — S)

“Which is also, kind of amazing to me,” Tweet said. “This was a big step for us, but we’ve never stood still. We’ve got three properties and two brewhouses. We were always working on some big project, but we’re in a good situation now. Being open 21 years, if there’s any reward in it, part of it is being able to grow and have a chance to expand your abilities, grow your employees, and give them more opportunities. And, it takes a while to do that, (especially) in Santa Fe.”

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The original location has a certain rustic vibe.

It hasn’t always been easy. Twenty-one years ago Second Street did something pretty unique. Tweet opened up a brewpub at a special time, in a small town, and all before the big craft-beer boom. Back then, banks wouldn’t talk about a loan. Family worried that saying you wanted to be a brewer was like saying you wanted to be a rock star or run away and join the circus. Second Street did it back when people were still calling every little place with its own beer a microbrewery. And, they did it with the ingredients the staff could get, and they did it Rod’s way, with the styles of beer he wanted to brew.

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The bar is as busy as ever at the original location on a Thursday afternoon.

The industry has changed over the years, but Second Street has changed with the times as well. The beer has continued to evolve. Classics have remained, but new series have popped up to satisfy a new discerning crowd who demand hops, barrel-aged goodness, and sours.

“The consumer, now, is a different animal than when we began,” Tweet said. “They’re much more sophisticated and they seek out certain styles. They’re more demanding, more informed, more exposed to what’s out there. The days of novelty are over.”

What seemed like an off-beat career choice back in those early days of craft beer has become a real industry. Becoming a real industry has forced good competitions, which in turn has forced brewers to brew better.

“And, the consumer wins,” Tweet said.

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Tweet on becoming a brewer: “My dad thought it was really cool. My mom was concerned.”

Currently, Second Street is doing what it does best — providing great food, beer, and live entertainment at all three locations. Much of the growth and continued success could not come without the help of the entire staff, who work hard every day to keep the daily operations running smoothly, whether it’s from the production side on the brewhouses, to the front-of-house staff and the kitchens, social media, marketing, and accounting.

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Chef Milton Villarrubia whipping up a dessert for the 21st anniversary party at the table.

Chef Milton Villarrubia and sous chef Tony have continued to keep the menus interesting and food delicious, as well as their major efforts in getting the Rufina kitchen in operation. Mariah Scee has been an integral part of launching, as well as maintaining, the great atmosphere in the Rufina location, including hand painting the big mural that can be seen from every table.

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This is much more impressive than the little drawings in the corners of our notebooks during high school.

Of course, the Rufina project wouldn’t have been able to get off the ground, let alone break ground, without much of Tweet’s devoted staff keeping the older two locations running like clockwork. As it is, there are so many staff members now, that if I were to list them all, it would read like a well-prepared Oscar speech. But, it should be noted that John Walker, the former head brewer who was loved by all, left for a job across the country. As a result, Tom Ludzia has stepped up to not only handle the day-to-day management of the 10-barrel brewhouse at the Oldery, but is achieving some great new things, and filling some quite hard-to-fill shoes.

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Second Street at the Railyard still has regular live music.

Second Street would have had to change its business model a long time ago if it didn’t have the beer to back up the other operations. The staff has made beer people wanted to drink; just ask the droves of folks that fill up each location after 5 p.m. Over the years, the staff has also pleased quite a few judges at GABF. Most recently, Second Street brought home bronze for Rod’s Steam Bitter, a tremendous turn-in from both Walker and Ludzia. It previously took home gold in 2013.

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Rod’s Steam Bitter, GABF bronze-medal winner in 2017.

Some of Rod’s favorite beers to work on now include the 2920 series of flagships for the new location. Most of those that the staff experimented with made the cut, with the 2920 IPA leading the charge, and a hoppy Pilsner having just joined the ranks, which will be called the Agua Fria Pilsner. Tweet said he is still excited about his IPA series that he developed with John Walker. Of the three (Fulcrum, Pivotal, and the former Trebuchet), Pivotal was my favorite beer in a can from anywhere, a bold statement for a bold beer.

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And there’s still plenty of room for more tanks.

Looking ahead to 2018, Second Street aims to really get its barrel program running, as it has the tanks and the space for something on a larger scale, Tweet said. As I mentioned before, Breaking Plaid will be going into barrels soon. Second Street will also test the new equipment with a big Barleywine (its first in six years). Some of that will be barrel-aged, divided into three different kinds of barrels — scotch, bourbon, and something Tweet said he is still figuring out. Finally, the staff will also bring back Preacher’s Share, the St. Paddy’s Day Imperial Stout, which will be aged in a Colkegan Whiskey barrel from Santa Fe Spirits. (HAILS! — S) These will all happen within the next couple of months, and there will be about 15 to 20 barrels of, OK, I will make this joke — barrels of fun.

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All new beers. All worth visiting the new space.

Once those beers are established, the staff will get into more esoteric beers, using brett, lacto, and more. Yet, the staff has already puckered some mouths with the enjoyable Summer Rain Sour, of which Ludzia and Tweet just made a winter version. The winter version will have a little more color, body, and cherries! And, it will be out in about a week from this article’s posting. Look for that at Winter Brew.

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The Summer Rain Sour, which apparently I saw fit to Instagram.

Also, as part of the ongoing 21-year celebration, Second Street will be pouring 21 beers from the archives, at 1996 prices ($3.50) on the 21st of every month. I’m ecstatic to say that one of my favorite Second Street brews is back on the list, the Winter Warmer. Oh, how I’ve missed it! The staff has kicked off the celebration with the IPA 1000, a 15-yr old recipe, before we had such familiar hops as Simcoe, Citra, or Mosaic. You’ll have to thank Tom Ludzia for this great idea.

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The promise of package. This 4-head filler will soon be put to work.

In 2018, Second Street will be anything but business as usual. There will be so much room to play with new beers, unlike the staff has ever had before. Physical expansion is mostly finished for the time being, although, I have it on good authority that there will absolutely be Second Street beer on draft around both Santa Fe and Albuquerque. This can be considered the precursor to packaging. So expect the first can, the 2920 IPA, sometime in the second quarter. That is, if I haven’t drank that one dry, first. Other cans (beer styles yet to be determined) will soon follow.

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Waiting for Red Light Cameras to come back.

Status Quo is the name of the game at the older locations, because, why fix what ain’t been broke in 21 years? Rufina, on the other hand, will continue to push new boundaries to establish itself as a go-to location for a completely new crowd. With a much larger stage and Eliza Lutz (of Matron Records) behind the talent booking, anything from punk, indy, reggae, to even metal shows will help fill a void in Santa Fe that really needs some fillin’ right now. Most of those will be ticketed shows.

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Oh, what fun that night was.

Luke: Going back to 21 years in the business, what have you learned? What’s some advice that you would give to, say, some of the younger breweries, or breweries about to start out?

Tweet: It’s a complicated business, especially if you’re running a restaurant. It’s easy to get distracted. Maintaining focus is everything. It’s easy to get off track, and it’s inevitable, but basically, in the end, if you focus on what you know is important, it will keep you on track. That works. You have to remember that quality is always important. You have to pay attention to your clientele, for example, being responsive when something doesn’t work out quite the way we wanted, to everyone’s satisfaction, or when you get some feedback from customers – once you have that information, you shift gears and you respond. You have to pay attention to what works, but still always be open to new information, and willing to adjust and evolve. And, don’t neglect the nuts and bolts, and don’t neglect advertising. That can take up a whole lot of headspace if you don’t know what you’re doing. Pay attention to business. If you can’t pay attention to business, yourself, then get help with it. At the end of the day, though, if you got into this because you were passionate about good beer, don’t ever forget about that. That works.

* * * * *

The Rufina location has been open since August, and it has already survived a good part of the Santa Fe winter. It’ll be some time before it is established in the minds of Santa Feans, but as Tweet and the whole hard-working crew of Second Street Brewery has proved, time and again — they are not going anywhere. They are just getting better with age, and they are just getting started. So, my thirsty friends, to 21 years, and to many, many more, cheers!

— Luke

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Fun fact: My first story with the Dark Side Brew Crew was the first leg of the IPA Challenge at Second Street Brewery on July 14th, 2014. You can read it HERE, just for fun.

Check back soon for stories on Chili Line, Duel, Santa Fe Brewing, and two secret articles in the works.

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

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

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

Most weeks I lead this feature with an event or series of events. This week/weekend is a fairly quiet one, however, considering everyone is still recovering from New Year’s Eve and Christmas before that. So instead I figured why not lead off with the beers instead? There are several brand-new beers popping up around the ABQ metro area. What says new year quite like new beer? Nothing else that I can think of, so let us peruse the first timers. Bosque is wrapping up its Open Space Haze series with 120 West, which is basically a hazy Scale Tipper (same hop bill). I already enjoyed some while watching Arizona beat Arizona State in hoops on Saturday, so I highly recommend getting it before it rapidly runs out between the three Bosque locations. Bow & Arrow has introduced Vanilla Daze Stout, which is a new recipe compared to their past vanilla bean stout. Flix Brewhouse hops on the haze train Thursday with Nebulas New England IPA. Marble has Ginger Kid, a new ginger stout, available at the Westside taproom. Tropical Solution, a blended fruited gose, is available at the Heights taproom. Quarter Celtic unveiled a variant of its Irish Handcuffs Imperial Stout, called Cold Brew Handcuffs. Steel Bender will be saying Oh Gs on Thursday when its new ginger and grapefruit gose debuts. Finally, Turtle Mountain goes (really) big with Infinitesimus Imperial Stout.

On the returning favorites beer front this week, there are a few options to check out. Bosque has more Pale Ryder on tap. Canteen rolls out a fresh batch of Schwarzbier. Marble also has Double IPA, Brett Pale Ale, Oaked Amber (on nitro), and Blackberry Gose available between its three taprooms. There is also a little bit of barrel-aged Hop Fudge Sunday left at the Heights. Ponderosa brings back Spanglish this weekend.

Up in Santa Fe, it is all quiet. Again. Somebody get up there and drink up all the older beers on tap so they can put some new ones out! UPDATE: Or so we thought, as Second Street sent us an updated list, now featuring IPA 1000 and Agua Fria Pilzner. Plus, as a reader pointed out, Santa Fe Brewing has had its Imperial Pastry-Free Pilsner on tap since last Friday.

Continue reading for all the news that is fit to blog for the week of January 1, 2018.

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

Albuquerque metro area breweries

Ale Republic — (505) 281-2828

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

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

Alien Brew Pub — (505) 884-1116

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

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

Bistronomy B2B — (505) 262-2222

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

Beers: Contact the brewery for an updated list.

The Blue Grasshopper — (505) 896-8579

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

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

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

Boese Brothers Brewery — (505) 382-7060

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

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

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

Bombs Away Beer Company — (505) 554-3204

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

Beers: Short Fuse Blonde Ale, BABC IPA, Willie Pete Wit, Low Order Porter, High Speed Low Drag Lager, Wild Card Spiced Ale, Brisance Bitter, Bag Drag BPA, Arsenal English Amber, Proximity Pilsner, MKDeuce Pale Ale, Primer Pub Ale, Actuator IPA, Stockpile Stout, Phil’s Incendiary IPA, Long Delay RyePA. The Phil’s Incendiary IPA was brewed up for a great cause, so head over to try it soon. Stockpile is a nice, robust beer that is perfect for the season. Long Delay is the most recent addition.

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

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

Beers: Driftwood Oatmeal Stout, Pale Ryder, Open Space Haze: 41 South, Open Space Haze: 48 North, Open Space Haze: 120 West, Beermosa, Shuck If I Know Oyster Stout. The Open Space Haze is a series of a different IPAs made with varying hop blends.

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

Bow & Arrow Brewing — (505) 247-9800

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

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

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

Boxing Bear Brewing Company — (505) 897-2327

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

Beers: Crystal Kolsch, Oso Otono, Scotch Rocket, Iron Lung Smoked Porter, Coffee Chocolate Milk Stout, Bulldog English IPA, Simcoe SMASH. The most recent additions are the Scotch Rocket, Bulldog, Simcoe, Coffee Chocolate Milk Stout, and Iron Lung. Oso Otono is also on the nitro tap. A barrel-aged version of Standing 8 Stout debuts Saturday on tap and in bombers at the brewery and at Jubilation.

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

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

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

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

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

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

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

Beers: Exodus IPA, Panama Jose Coffee Stout, Pop’s Pre-Prohibition Lager, Whirling Dervish, Hop Baller IPA, Social Capital (Dark Cherries aged on French Oak), Schwarzbier. The Dervish is a passionfruit Belgian sour. The Schwarzbier, Panama Jose, Hop Baller, and Social Capital were the big recent additions.

Live Music (Brewery): TBA

Live Music (Taproom): Saturday—Eryn Bent, 5-8 p.m.

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

(Open daily 8 a.m.–10 p.m.)

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

Dialogue Brewing — (505) 585-1501

(Open daily noon-midnight)

Beers: Belgian Citrus IPA, Berliner Weisse, Blood Orange Berliner Weisse, Strawberry Berliner Weisse, Sour Raspberry, Idiot Sauvin, Dry Irish Stout, O.D.B., Belgian Cherry Wheat, Porter for Humanity, Amber Ale. The taps have seen a big tap turnover recently with the arrival of two Berliner Weisse variants in the blood orange and strawberry, plus Idiot Sauvin, Porter for Humanity, and Belgian Cherry Wheat.

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

Drafty Kilt Brewing — (505) 881-0234

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

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

Live Music: Saturday—Kookie Jones, 8 p.m.

Weekly Events: Tuesday—Geeks Who Drink, 7 p.m.; Thursday—Blues Jam with the Rudy Boy Experiment, 7-10 p.m.; Sunday—Karaoke with Tobyriffic, 3-7 p.m.

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

Flix Brewhouse — (505) 445-8500

(Open daily 11 a.m.-midnight)

Beers: Tart and Soul (Guava Berliner Weisse), Pilsner? I Barley Know’er!, Eater of Worlds Pale Ale, The Agitator Doppelbock, Hazeas Corpus, Darth Malt, The Schwarz Side, Hoplo Ren, Tart Wars. The most recent additions were all released in conjunction with Star Wars: The Last Jedi — Darth Malt (Baltic Porter), The Schwarz Side (Bourbon Barrel-Aged Schwarzbier), Hoplo Ren (Black IPA), and Tart Wars (Gose). Schwarz and Tart are small batches, so get them fast before they run out.

Hops Brewery — (505) 369-1378

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

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

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

Kaktus Brewing — (505) 379-5072

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

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

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

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

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

Kellys Brew Pub — (505) 262-2739

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

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

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

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

La Cumbre Brewing — (505) 872-0225

(Open every day at noon)

Beers: Weize Ass Goat Weizenbock, Barrel-Aged Malpais on Nitro, Mind Phoq, Winner Winner Chicken Dinner (triple IPA), Meridian SMASH IPA. Recent additions to the lineup are Meridian, Mind Phoq (Coffee Pale Ale), and the hop bomb Chicken Dinner.

Live Music: TBA

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

Lizard Tail Brewing — (505) 717-1301

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

Beers: Contact the brewery for an updated list.

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

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

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

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

Beers: Cholo Stout, Golden Ale, Brown Extra 2.0, Ol’ Maverick Barleywine, Double IPA (Downtown only), Brett Pale Ale (Downtown only), Biscochito Wheato (Downtown and Heights only), Imperial Stout (Downtown and Heights only), Downlowlander Scotch Ale (Downtown and Westside only), Imperial Red (Downtown and Westside only), Dubbel (Heights and Westside only), Oaked Amber on nitro (Heights and Westside only), Cholo Smooth (Heights only), Hop Fudge Sunday (Heights only), Tropical Solution (Heights only), Tripel (Westside only), Horchata Porter (Westside only), Vunderland (Westside only), Robust Porter (Westside only), Ginger Kid (Westside only), Blackberry Saison (Westside only). There are so, so many beers between the three locations. Don’t feel bad if you can’t get to them all. The DIPA, Brett Pale Ale, Oaked Amber, Hop Fudge Sunday, Tropical Solution, Ginger Kid, and Blackberry Saison are the most recent additions. We cannot recommend the Imperial Stout, Ol’ Maverick, and Cholo Stout enough. Get some!

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

Live Music (Heights): Thursday—Zink and The Oxides, 7-10 p.m.; Friday—The Big Naturals, 7-10 p.m.; Saturday—Silver String Band, 7-10 p.m.

Live Music (Westside): Friday—Still Closed For Repairs, 8-11 p.m.; Saturday—Julian Dossett Trio, 8-11 p.m.; Sunday—Picoso, 3-6 p.m.

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

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

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

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

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

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

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

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

(Tues–Sat 3–9 p.m.)

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

Ponderosa Brewing Co. — (505) 639-5941

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

Beers: Imperial Red, Topaz Pale Ale, Blood Orange Wit, Dry-Hopped Saison, Amber Ale. The most recent additions are the Blood Orange Wit, Amber Ale, and Imperial Red. Spanglish should be on tap this weekend, replacing Topaz.

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

Quarter Celtic Brewpub — (505) 503-1387

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

Beers: S’More Than a Beer, SMASH Comet Session IPA, Irish Handcuffs Imperial Stout, Cold Brew Handcuffs, Coco Orastie (Orange) Stout. QC has brewed up a delicious monster in the Baltic Bollocks Porter. S’More Than a Beer was made with graham crackers, lactose, and chocolate. After the recent smash run of a barrel-aged 2016 Irish Handcuffs, the new version (sans any barrel aging) is on tap, alongside its coffee-infused counterpart.

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

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

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

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

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

Rio Bravo Brewing Company — (505) 900-3909

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

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

Live Music: Today (Wednesday)—Brian Shonerd, 6-8 p.m.; Thursday—Melissa Rios, 6-8 p.m.; Friday—RJ Perez, 6-9 p.m.; Saturday—Lonn Calanca Band, 8-11 p.m.

Other Events: Thursday—Wonder Woman Assertiveness Training, 7:30 p.m.

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

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

Sidetrack Brewing — (505) 832-7183

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

Beers: Turntable Series IPA: Track 1, Gura American Blonde Ale, Belgian Farmhouse Ale, 3:10 to Belen Brown Ale, Railhead Red, Dark Engine Stout, Buzz Bomb. The Turntable, Gura, and Belgian Farmhouse are the most recent additions. Buzz Bomb is a delicious coffee pale ale made in collaboration with the folks next door at Zendo.

Cask: The Turntable and Dark Engine, with cocoa nibs added, are in the firkins.

Starr Brothers Brewing — (505) 492-2752

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

Beers: Starrstruck IPA, L.A. Woman (Blonde), Red Zepplin, Lampshade Porter, Brown Chicken Brown Cow, Jack Tooth Grin, A Roll in Ze Hay (Hefeweizen), Black Friday (Dark American Lager), Starrgazm IPA, Zombies in the Manger (Biscochito Stout). The most recent additions are Starrgazm and the Zombies in the Manger, which is downright sacrilicious.

Steel Bender Brewyard — (505) 433-3537

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

Beers: (house) Skull Bucket IPA, Red Iron Red, Sparkfitter Amber, Lloyd’s 3 O’Clock Kolsch, Blue Bullet Stout, The Village Wit; (seasonals/specialties) Figgy Pudding, Who’s Brett IPA, Brickie American Stout, Compa Los Ranchos Lager, Manana Tropical IPA, Die Dunkel Seite. The most recent additions are the Dunkel, Manana, Compa, and Brickie. Oh Gs (ginger and grapefruit gose) goes on tap Thursday. There are still bottles of The Judy for sale at the brewery, while the supply of Edith has run out.

The 377 Brewery — (505) 934-0795

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

Beers: (house) 377 IPA, Dieterhosen Hefe, El CuCuy (DIPA), Fat Brown Guy (Porter), Red Horse NM Lager, Schwarzbier, Berliner Weisse, Naked Ale (Pale); (seasonals) Loonies Lime Saison, Short Wee Heavy, Milk Stout, Peach Wheat, Kolsch, Scottish Ale, Say Juan Saison, Barrel-Aged Tart Cherry Milk Stout, Skin Walker Triple IPA. A most excellent update from the folks at The 377 features four new additions to the seasonal list with Loonies, Short Wee Heavy, Skin Walker, and the BA Tart Cherry Milk Stout. It’s quite the variety, isn’t it?

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

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

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

Beers: Javi Lager, Three-Two Amber, 2016 Stein Wine, Barrel-Aged Leche de Luna, Imma Pale Ale, Spiced Cider, Pete’s Porter, Desert Dweller DIPA, Pecan Ale, Nitro Cowboy Coffee (Wells Park only), American Wild Ale (Wells Park and Four Hills only), Cranberry Ginger Cider (Wells Park and Nob Hill only), Jack the Sipper (Four Hills only), Belgo American Pale Ale (Four Hills only), Cascara Cider (Four Hills only), Plum Spice Berliner Weisse (Four Hills only). Recent additions to the lineup are Pecan Ale, Pete’s Porter, and the American Wild Ale, as well as the Imma Pale Ale, made in collaboration with Immastar Productions, and the Spiced Cider. Barrel-Aged Leche de Luna is an imperial chocolate milk stout with a serious kick.

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

Live Music (Wells Park): Thursday—Casey Mraz and Friends, 8 p.m.; Saturday—Melissa Rios, 8 p.m.

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

Live Music (Four Hills): Saturday—Nathan Smerage, 7 p.m.

Events (Wells Park): Friday—First Friday’s Comedy Contest, 8 p.m.

Events (Nob Hill): Thursday—Animal Paintings Art Opening, 6 p.m.

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

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

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

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

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

Turtle Mountain Brewing Company — (505) 994-9497

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

Beers: Cosmic Yum Yum, Arsenal Porter, Capspackler Imperial IPA, Count Hellesaurius, Infinitesimus Imperial Stout. The Arsenal and Capspackler are nearly out, with Yum Yum OG ready to replace at least one of them. Infinitesimus and Hellesaurius are the two most recent additions.

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

Cask: Tuesday—TBA

Santa Fe breweries

Blue Corn Brewery — (505) 438-1800

(Open daily 11 a.m.–10 p.m.)

Beers: Farmhouse Funkalicious, La Santa Oscura, Cosmic Darkness Imperial Stout, Conspirator Doppelbock. The La Santa Oscura is a holiday spiced dark lager. The Cosmic Darkness and Funkalicious are the most recent additions.

Chili Line Brewing — (505) 500-7903

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

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

Live Music: Every night at 7 p.m.

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

Duel Brewing Company — (505) 474-5301

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

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

Live Music (ABQ taproom): Thursday—Buddhafunk and Friends, 8 p.m.; Saturday—Scotty and the Atomics, 9 p.m.

Live Music (SF brewery): Saturday—Jack Gwydion, 7 p.m.

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

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

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

Rowley Farmhouse Ales — (505) 428-0719

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

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

Santa Fe Brewing Company — (505) 424-3333

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

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

Live Music (ABQ taproom): Saturday—Cornbread Gumbo, 6 p.m.

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

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

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

Beers: Kolsch, IPA, Cream Stout, Cherry Wood Smoked Imperial Porter, Rufina Amber, 2920 IPA, IPA 1000, Agua Fria Pilzner, Rod’s Steam Bitter, Anniversary Ale, Civil Rye. The taps saw a big recent turnover with the arrival of Agua Fria Pilzner, IPA 1000, 2920 IPA, Anniversary, Civil Rye, and the Steam Bitter, which won bronze at the Great American Beer Festival in October.

Live Music (Original location): TBA

Live Music (Railyard): TBA

Live Music (Rufina): Sunday—Detroit Lightning, 8 p.m.

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

Other breweries you need to visit

Bathtub Row Brewing — (505) 500-8381

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

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

Sierra Blanca Brewing — (505) 832-2337

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

Beers: Cranberry Sour, Interstella Vanilla, Cherry Wheat, Single Hop IPA, Whiskey Stout. The Whiskey Stout is the most recent addition. The Cranberry Sour is the most recent addition. Oktoberfest is now available on tap. Cherry Wheat is available in bottles and won a gold medal at GABF this year.

Live Music: Friday—Michael Anthony Guidicissi, 6 p.m.

* * * *

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

Cheers!

— Stoutmeister

Everything we are looking forward to in 2018

Posted: January 2, 2018 by cjax33 in Events, News

The World Beer Cup is back in 2018, and we expect more smiles from our brewers as they bring back awards. Hopefully Jeff Erway remembers to bring his award to the interview this year.

After publishing a recap of the biggest news stories of 2017 last week, the Crew begins the new year with a look ahead to what we think will be some of the biggest stories of 2018. Some of these come from the articles in our Look Back/Look Ahead Series that we have already published, others are from as-yet-unpublished stories in that series, and the rest is just from our vast databank of beer news knowledge. (Hey, no laughing!)

Organizing all of that into a post was not an easy task. There are far too many things with undetermined dates attached. We have also been covering the beer scene long enough to understand that when it comes to opening a brewery or a taproom, never, ever, EVER attach a fixed date. The City of Albuquerque alone all but guarantees some sort of bizarre, nonsensical delay because an inspector finds a sink is two inches too far to the left or something. Add it all up, and this is gonna be one hodgepodge story, but hey, we are still recovering from New Year’s Eve. If there is something you, gentle reader, thinks we are missing, send us an email or comment here or on social media.

Awards and competitions

Will Bosque become the first three-time winner of the NIPAC? Or will it be La Cumbre?

First up, the National IPA Challenge is bound to get underway just about any day now. There are multiple brackets as breweries pit their finest IPAs, Imperial IPAs, weird/experimental IPAs, and Session IPAs. The main IPA bracket will have 128 entrants. New Mexico has won the last four of these, with La Cumbre’s Project Dank taking the title in 2017 and 2014, sandwiched around back-to-back wins for Bosque’s Scale Tipper in 2015 and 2016. Prior to this, no brewery had ever won one or more, much less back-to-back, and no state had ever had more than one champion. The final votes will be cast in mid-March, right around the same time as you are fretting over another non-beer bracket.

April marks the return of the biennial World Beer Cup, which is held in conjunction with the annual Craft Brewers Conference. It all goes down in Nashville this year. Barring an unexpected lottery win, the Crew will sadly not be able to attend (we were invited to apply for press passes, so there’s that, at least). New Mexico breweries brought home six medals in 2016, including golds for Boxing Bear (Chocolate Milk Stout), La Cumbre (BEER), and Nexus (Honey Chamomile Wheat).

After those come the more familiar competitions, namely the NM IPA Challenge in July and of course the Great American Beer Festival, which will be held September 20-22 this year (weird, we know) instead of in October. We covered some potential changes that could be coming to the NMIPAC in our Look Back/Look Ahead Series article on the NM Brewers Guild.

Best of the fests

We look forward to another Friday night in Santa Fe as WinterBrew returns January 12.

So far, we have not heard of any new festivals coming to New Mexico this year, but most of our favorites are returning. First up, the Taos Brewmasters Festival is this Saturday at the ski area. We will have more on that later this week.

WinterBrew is set for Friday, January 12 at the Santa Fe Farmers Market. Get your tickets now, as this one always sells out.

The Stout Invitational is back at Bathtub Row in Los Alamos on February 17. Another Guild event, the Blazin’ Brewfest, will go down in Las Cruces on Cinco de Mayo (godspeed with that, everyone).

ABQ Beer Week returns May 24 and runs through June 2. Blues & Brews is the biggest event, as per usual, and will be held May 27 at Sandia Casino.

We are still holding out hope that BearFest will return some time this summer.

Fall festivals will include Hopfest, likely in August, and NM Brew Fest, likely in October. The Beer Premiere will also be back, location TBD. There figure to be plenty of other events scattered throughout the year, from Pajarito Summerfest to the Red River Oktoberfest and many others in between.

Oh, and of course the Crew will be holding our annual Stout Challenge on Super Bowl Sunday. Will this be the year a brewery finally earns a second title? In six years, we have had six different winners, capped by Starr Brothers last year.

Breweries get bigger

Construction is well underway in Bernalillo. (Photo courtesy of Bosque)

There are not as many construction projects on deck for our existing breweries as in years past, but there are quite a few that we are looking forward to in 2018.

Bosque is the big mover and shaker, with the Bernalillo production/packaging facility looking to open some time in the first quarter of the year. The Open Space project, a three-story brewery and taproom, will replace the original San Mateo location later in the year. That building is going up at Venice and the Interstate 25 frontage road. It will be one of only a handful of purpose-built breweries (as opposed to a retrofitted warehouse or restaurant) in the state.

Though there is no permit application posted yet on the State of New Mexico’s website, we have heard through the grapevine that Blue Grasshopper is aiming to open a brewing facility in the Albuquerque. The tiny brewing space at the original location in Rio Rancho was never going to cut it once they expanded to two taprooms. Whether this production facility will also have a taproom attached is unknown at this time.

We still await final confirmation that Boxing Bear will be opening a taproom on the East Side, specifically at the Snow Heights Promenade being built at Eubank and Menaul.

There are three breweries in Albuquerque that we know are opening off-site taprooms in 2018. Ponderosa is putting a small taproom in the El Vado Motel redevelopment near Central and Rio Grande. Tractor is opening its third taproom on the West Side near McMahon and Unser. Starr Brothers has a pending license for a location somewhere in the Southeast.

Other breweries rumored to be looking at/considering taprooms include Hops Brewery, Quarter Celtic, Rio Bravo, and Turtle Mountain, but nothing has been confirmed with any of them.

Up in the Santa Fe area, we know that Santa Fe Brewing has a pending license for a location near downtown.

Otherwise, we are mainly looking forward to seeing all the creative new beer releases, both on tap and in bottles/cans, from breweries across the state this year. The expansion of the barrel-aging programs at places like Bow & Arrow, La Cumbre, Marble, Tractor, and more should be enough to keep us all satiated throughout 2018.

Yes, more new places are on the way

Say hello to the first officially open new brewery of 2018. (Photo courtesy of Guadalupe Mountain Brewing)

Quite a few breweries are scheduled to open in 2018, though as we noted in our intro, attaching a fixed date more than a week out would be foolish.

The Crew will have to take another trip to Southeastern New Mexico this year. Drylands Brewing opened in Lovington after our last pass through the region, so we have to go back there. Monday also marked the grand opening of Guadalupe Mountain Brewing in Carlsbad. Lost Hiker Brewing in Ruidoso has an active small brewers license, so we should be seeing a grand opening announcement for them some time in the near future as well.

Other breweries hoping to open in the south/southeast include Switchback Brewery in Cloudcroft, Bonito Valley Brewing in Lincoln, and Deep Well Brewing in Artesia. The Las Cruces area will also see the opening of a Little Toad Creek taproom in 2018.

The northern half of the state could also see some new openings in 2018. Red River Brewing is taking advantage of the balmy winter weather to finish construction on its building. There are also Callahan West Brewing in Mosquero in the northeast, while Elkins Brewing is still looking to open in Grants to the west.

Santa Fe will soon see the arrival of its seventh brewery and first combined brewery/distillery operation in Tumbleroot. The small brewer license is already active, so now it is just a matter of finishing the last of the construction and getting everything up and running.

There are three breweries in Albuquerque moving closer and closer to opening here in the early part of 2018. Cantero Brewing, in the brewery district, is nearly ready to go. Lava Rock Brewing is also almost ready on the West Side. Throw in High & Dry Brewing in the Southeast, and the Crew has quite a few advance tours to take here in the coming weeks.

All of those breweries now have active licenses, while things are still pending for the likes of BLUE (near downtown), the Brewstillery (southeast), Hollow Spirits (Wells Park), 1933 Brewing (Rio Rancho), and Toltec Brewing (West Side). Those figure to be farther off, though at least of the five, Hollow Spirits is run by our old friend Frank Holloway (formerly of Red Door), who is keeping us up to date via Facebook.

Will additional breweries be announced as the year goes on? Of course. We promise to let you all know about them as soon as we find out.

* * * * *

That is all from us. What are you looking forward to in 2018 from our craft beer scene? Drop us a line and we may share it the next time we choose to look ahead.

Cheers, and happy New Year!

— Stoutmeister

Was Boxing Bear’s repeat victory at the NM IPA Challenge the biggest beer news story of 2017? You can decide by clicking on the poll below.

The year is nearly over, so it only makes sense that the Crew would sit down to review everything that happened in the last 12 months. We ultimately decided that while we could pick out the top news story, this site would not exist without the support of our readers, so we are asking all of you to voice your opinion. To start, we picked out what we feel were all the major news stories involving craft beer in our state, everything from January through December.

  • The year began with the news that La Cumbre was buying the building next door and expanding its footprint to set up distribution to Arizona and increasing production.
  • Senate Bill 314 emerged to threaten the breweries with an increase in excise taxes. A fiery town hall followed with the bill’s sponsor, Senator Cisco McSorley. Soon a House bill of similar structure was announced. Ultimately, however, support for small business outweighed a desire for an increase in taxes, or perhaps it was just a realization that the bills were more about pushing the state toward a neo-prohibitionist stance. The bills were both defeated.
  • The Albuquerque Rapid Transit project was a huge thorn in the side of breweries, taprooms, and beer bars up and down Central Avenue. It ultimately led to the closure of the Albuquerque Draft Station. Other businesses kept fighting to stay alive, and the fight was not over by the end of the year as businesses looked for new ways to bring customers back.
  • In a stunning move that seemingly came out of nowhere, Chama River Brewing suddenly closed its doors. One of the most established brewpubs in the city, and one of the oldest, was gone in the blink of an eye.
  • Even as Chama closed, other breweries were opening across the state. Aztec finally landed a brewery as 550 Brewing arrived. Truth or Consequences Brewing opened down south. Hub City Brewing gave Valencia County its first brewery since Tractor had pulled up stakes and moved to ABQ years ago. In the metro area, Steel Bender Brewyard brought craft to the Village of Los Ranchos. The Southeast Heights landed a new brewery as well in the form of Bombs Away Beer Company. Nob Hill added one more brewery as Hops Brewery opened after years of struggles to get open.
  • A huge surge in off-site taprooms was also notable in 2017. Tractor went to Four Hills, Red Door went to the Northeast Heights, Desert Valley moved into the old Stumbling Steer spot on the West Side, Broken Trail popped up near Uptown, and Grant Brewing from Chama opened a taproom near Tijeras. Construction continues on a new taproom for Ponderosa as well.
  • Not one, but two local breweries, Dialogue and La Cumbre, were selected to participate in SAVOR, the prestigious food-and-beer pairing event held in Washington D.C.
  • New Mexico breweries picked up a major award at the Great British Beer Festival again. This time, Canteen and Rio Bravo shared the bronze award for best American cask ale with two wildly different beers.
  • The New Mexico IPA Challenge started off with a preliminary round surprise, before eventually finishing with a repeat champion again as Boxing Bear barely held off past winner Bosque.
  • Real world disasters dominated much of the news cycle, including three separate strikes by major hurricanes. In response to Hurricane Harvey’s devastation in the Houston area, Tractor brought together 24 New Mexico breweries for Hops for Harvey, a fundraiser to help breweries in Texas.
  • Speaking of hops, by the end of the year local hop farms were starting to make news. This sudden upsurge in the growth of local agriculture to support local breweries made a lot of sense. More on this ongoing story will be shared in 2018.
  • Bosque Brewing had a huge year, opening a larger taproom in Las Cruces, expanding its Nob Hill Public House, and announcing plans to replace the original San Mateo taproom and brewery with a larger building along the Interstate 25 frontage road. Construction on the Bernalillo production-and-packaging facility also finally got underway after a lengthy delay.
  • It was another standout year at the Great American Beer Festival, with five New Mexico breweries bringing home six medals. Marble landed another bronze for its Pilsner and then snagged gold for Cholo Stout. Nexus earned gold for its Imperial Cream and Sierra Blanca also picked up gold for its Cherry Wheat.

Those are the big news stories, in our humble opinion. Now we ask for all of you to select which one was the top news story of 2017. If you would like, leave comments below or on social media.

This poll will be up for one week, so we will reveal your choices on January 4.

Cheers!

— Stoutmeister

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

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

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

Here is hoping everyone had a Merry Christmas, or at least had fun even if you did not celebrate the holiday. Now it is time for one of the most ridiculous, often overrated drinking holidays, New Year’s Eve. Our breweries appear to be taking three tactics: 1. Close early and avoid the potential drunken mess. 2. Stay open but keep it business as usual. 3. Throw a party. Among those closing early are Dialogue (5 p.m.), Drafty Kilt (8 p.m.), La Cumbre (8 p.m.), Marble (9 p.m., all locations), Sidetrack (6 p.m.), and Steel Bender (4 p.m.). Again, we will update this list as more times come in. As for the parties, Duel ABQ is hosting NYE Y2K with DJ Wae Fonkey at 8 p.m. Rio Bravo will close its doors at 7 p.m., then re-open at 8 p.m. with the band Tasty Face going on. Tickets are $12 in advance and $15 at the door. Tasty Face features Angelo Moore (Fishbone), Eric McFadden (Parliament Funkadelic), and Queen Delphine. Tractor is throwing a tribute (memorial?) to 2017 with DJ D-Monic at Wells Park starting at 6 p.m. Second Street is hosting a multi-band concert at Rufina starting at 9 p.m., featuring Bodies, Sex Headaches, and Cult Tourist. As more events are announced, we will share those here or on social media.

On the new beer front this week, there are a few options to check out. Bosque has introduced two more beers in its Open Space Haze series, 48 North and 18 East. Marble added Ol’ Maverick Barleywine and Biscochito Wheato late last week, with Mandarina SMASH going on tap at the Westside taproom more recently. Ponderosa has a slew of new beers on deck and Blood Orange Wit should be the first to go on tap by this weekend. Sidetrack added Belgian Farmhouse Ale, Gura American Blonde Ale, and Turntable IPA Series: Track 1. Steel Bender unveils Die Dunkel Seite this Thursday. Tractor added Pecan Ale, a brown made with, well, you can guess.

Up in Santa Fe, it is all quiet.

Continue reading for all the news that is fit to blog for the week of December 25.

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

Albuquerque metro area breweries

Ale Republic — (505) 281-2828

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

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

Alien Brew Pub — (505) 884-1116

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

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

Bistronomy B2B — (505) 262-2222

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

Beers: Contact the brewery for an updated list.

The Blue Grasshopper — (505) 896-8579

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

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

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

Boese Brothers Brewery — (505) 382-7060

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

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

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

Bombs Away Beer Company — (505) 554-3204

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

Beers: Short Fuse Blonde Ale, BABC IPA, Willie Pete Wit, Low Order Porter, High Speed Low Drag Lager, Wild Card Spiced Ale, Brisance Bitter, Bag Drag BPA, Arsenal English Amber, Proximity Pilsner, MKDeuce Pale Ale, Primer Pub Ale, Actuator IPA, Stockpile Stout, Phil’s Incendiary IPA, Long Delay RyePA. The Phil’s Incendiary IPA was brewed up for a great cause, so head over to try it soon. Stockpile is a nice, robust beer that is perfect for the season. Long Delay is the most recent addition.

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

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

Beers: Barrel-Aged Double Sunshine Stout, Fresh Start Breakfast Ale, Open Space Haze: 41 South, Open Space Haze: 48 North, Open Space Haze: 18 East, Beermosa, Shuck If I Know Oyster Stout. The Open Space Haze is a series of a different IPAs made with varying hop blends.

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

Bow & Arrow Brewing — (505) 247-9800

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

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

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

Boxing Bear Brewing Company — (505) 897-2327

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

Beers: Crystal Kolsch, Oso Otono, Scotch Rocket, Iron Lung Smoked Porter, Coffee Chocolate Milk Stout, Bulldog English IPA, Simcoe SMASH. The most recent additions are the Scotch Rocket, Bulldog, Simcoe, Coffee Chocolate Milk Stout, and Iron Lung. Oso Otono is also on the nitro tap. A barrel-aged version of Standing 8 Stout debuts Saturday on tap and in bombers at the brewery and at Jubilation.

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

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

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

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

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

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

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

Beers: Exodus IPA, Panama Jose Coffee Stout, Pop’s Pre-Prohibition Lager, Whirling Dervish, Hop Baller IPA, Social Capital (Dark Cherries aged on French Oak), St. Bob’s Imperial Stout (on nitro). The Dervish is a passionfruit Belgian sour. The Panama Jose, Hop Baller, and Social Capital were the big recent additions. Get some of the St. Bob’s while it lasts, this batch was barrel aged before they put it on nitro, and it is epic.

Live Music (Brewery): Thursday—Jacob Chavez, 6-9 p.m.; Sunday—Chris Dracup, 4-7 p.m.

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

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

(Open daily 8 a.m.–10 p.m.)

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

Dialogue Brewing — (505) 585-1501

(Open daily noon-midnight)

Beers: Belgian Citrus IPA, Berliner Weisse, Blood Orange Berliner Weisse, Strawberry Berliner Weisse, Sour Raspberry, Idiot Sauvin, Dry Irish Stout, O.D.B., Belgian Cherry Wheat, Porter for Humanity, Amber Ale. The taps have seen a big tap turnover recently with the arrival of two Berliner Weisse variants in the blood orange and strawberry, plus Idiot Sauvin, Porter for Humanity, and Belgian Cherry Wheat.

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

Drafty Kilt Brewing — (505) 881-0234

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

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

Weekly Events: Tuesday—Geeks Who Drink, 7 p.m.; Thursday—Blues Jam with the Rudy Boy Experiment, 7-10 p.m.; Sunday—Karaoke with Tobyriffic, 3-7 p.m.

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

Flix Brewhouse — (505) 445-8500

(Open daily 11 a.m.-midnight)

Beers: Tart and Soul (Guava Berliner Weisse), Pilsner? I Barley Know’er!, Eater of Worlds Pale Ale, The Agitator Doppelbock, Hazeas Corpus, Darth Malt, The Schwarz Side, Hoplo Ren, Tart Wars. The most recent additions were all released in conjunction with Star Wars: The Last Jedi — Darth Malt (Baltic Porter), The Schwarz Side (Bourbon Barrel-Aged Schwarzbier), Hoplo Ren (Black IPA), and Tart Wars (Gose). Schwarz and Tart are small batches, so get them fast before they run out.

Hops Brewery — (505) 369-1378

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

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

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

Kaktus Brewing — (505) 379-5072

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

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

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

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

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

Kellys Brew Pub — (505) 262-2739

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

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

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

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

La Cumbre Brewing — (505) 872-0225

(Open every day at noon)

Beers: Ales for ALS IPA, Noche de Paz, Weize Ass Goat Weizenbock, REDiculous, Barrel-Aged Malpais on Nitro, Big Door Prize. Recent additions to the lineup are Big Door Prize, a hazy single-hop double IPA, BA Malpais on nitro, Weize Ass Goat, and REDiculous, an IPA. The collaboration beer Edith will be sold in bottles starting this Friday at 4:30 p.m. (see our intro for more details).

Live Music: Saturday—Greg Butera and the Gunsels, 6-9 p.m.

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

Lizard Tail Brewing — (505) 717-1301

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

Beers: Contact the brewery for an updated list.

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

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

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

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

Beers: Dubbel, Cholo Stout, Golden Ale, Brown Extra 2.0, DIPA Especial, Imperial Stout, Ol’ Maverick Barleywine, Downlowlander Scotch Ale, Biscochito Wheato (Downtown only), Imperial Red (Downtown and Heights only), Cholo Smooth (Heights only), Tripel (Heights and Westside only), Horchata Porter (Heights and Westside only), Vunderland (Westside only), Robust Porter (Westside only), Mandarina SMASH (Westside only). There are so, so many beers between the three locations. Don’t feel bad if you can’t get to them all. The Vunderland, a Belgian dark strong, as well as the Mandarina SMASH, Downlowlander, Brown Extra 2.0, Cholo Smooth (nitro), and Robust Porter are the most recent additions. We cannot recommend the Imperial Stout, Ol’ Maverick, and Cholo Stout enough. Get some!

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

Live Music (Heights): Friday—Ray Anthony & Powerslyde, 7-10 p.m.; Saturday—Eryn Bent, 7-10 p.m.

Live Music (Westside): Friday—Lenin and McCarthy, 8-11 p.m.; Saturday—El Brujo Trio, 8-11 p.m.

Events (Heights): Today (Wednesday)—Barrel-Aged Beer and Cheese Tasting, 5-8 p.m.

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

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

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

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

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

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

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

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

(Tues–Sat 3–9 p.m.)

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

Ponderosa Brewing Co. — (505) 639-5941

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

Beers: Imperial Red, Topaz Pale Ale, Red Chile Chocolate Porter, Dry-Hopped Saison, Amber Ale. The new Topaz Pale Ale is the latest in a series of single-hop beers. The most recent additions are the Amber Ale, Imperial Red, and Red Chile Chocolate Porter. Blood Orange Wit should be on tap this weekend.

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

Quarter Celtic Brewpub — (505) 503-1387

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

Beers: S’More Than a Beer, Baltic Bollocks, Come to the Dort Side, SMASH Comet Session IPA, Irish Handcuffs Imperial Stout, Coco Orastie (Orange) Stout. QC has brewed up a delicious monster in the Baltic Bollocks Porter. S’More Than a Beer was made with graham crackers, lactose, and chocolate. After the recent smash run of a barrel-aged 2016 Irish Handcuffs, the new version (sans any barrel aging) is on tap.

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

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

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

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

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

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

Rio Bravo Brewing Company — (505) 900-3909

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

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

Live Music: Today (Wednesday)—Ad Lib, 6-8 p.m.; Friday—Higher Ground, 6:30-9:30 p.m.; Saturday—Clark Andrew Libbey, 8-10 p.m.; Sunday—Tasty Face, 8 p.m.-12:30 a.m.

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

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

Sidetrack Brewing — (505) 832-7183

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

Beers: Turntable Series IPA: Track 1, Gura American Blonde Ale, Belgian Farmhouse Ale, 3:10 to Belen Brown Ale, Railhead Red, Dark Engine Stout, Buzz Bomb. The Turntable, Gura, and Belgian Farmhouse are the most recent additions. Buzz Bomb is a delicious coffee pale ale made in collaboration with the folks next door at Zendo.

Cask: The Buzz Bomb and Dark Engine, with cocoa nibs added, are in the firkins.

Starr Brothers Brewing — (505) 492-2752

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

Beers: Starrstruck IPA, L.A. Woman (Blonde), Red Zepplin, Lampshade Porter, Brown Chicken Brown Cow, Jack Tooth Grin, A Roll in Ze Hay (Hefeweizen), Black Friday (Dark American Lager), Starrgazm IPA, Zombies in the Manger (Biscochito Stout). The most recent additions are Starrgazm and the Zombies in the Manger, which is downright sacrilicious.

Steel Bender Brewyard — (505) 433-3537

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

Beers: (house) Skull Bucket IPA, Red Iron Red, Sparkfitter Amber, Lloyd’s 3 O’Clock Kolsch, Blue Bullet Stout, The Village Wit; (seasonals/specialties) Figgy Pudding, Plymouth Rock & Rye Saison, Who’s Brett IPA, Brickie American Stout, Compa Los Ranchos Lager, Manana Tropical IPA. The most recent additions are the Manana, Compa, and Brickie. Die Dunkel Seite goes on tap Thursday. There are still bottles of The Judy and Edith for sale at the brewery.

The 377 Brewery — (505) 934-0795

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

Beers: (house) 377 IPA, Dieterhosen Hefe, El CuCuy (DIPA), Fat Brown Guy (Porter), Red Horse NM Lager, Schwarzbier, Berliner Weisse, Naked Ale (Pale); (seasonals) Loonies Lime Saison, Short Wee Heavy, Milk Stout, Peach Wheat, Kolsch, Scottish Ale, Say Juan Saison, Barrel-Aged Tart Cherry Milk Stout, Skin Walker Triple IPA. A most excellent update from the folks at The 377 features four new additions to the seasonal list with Loonies, Short Wee Heavy, Skin Walker, and the BA Tart Cherry Milk Stout. It’s quite the variety, isn’t it?

Live Music: Sunday—Hoppy New Beer with Eryn Bent, 5 p.m.-midnight

Weekly Events: Sunday—Open Mic/Jam Session, 5 p.m. (none this week due to the holiday)

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

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

Beers: Javi Lager, Three-Two Amber, 2016 Stein Wine, Cranberry Ginger Cider, Plum Spice Berliner Weisse, Barrel-Aged Leche de Luna, Imma Pale Ale, Spiced Cider, Pete’s Porter, American Wild Ale, Pecan Ale, Nitro Cowboy Coffee (Wells Park only), Desert Dweller DIPA (Wells Park and Four Hills only), Turkey Drool (Four Hills only), Jack the Sipper (Four Hills only), Belgo American Pale Ale (Four Hills only), Cascara Cider (Four Hills only). Recent additions to the lineup are Pecan Ale, Pete’s Porter, and the American Wild Ale, as well as the Imma Pale Ale, made in collaboration with Immastar Productions, and the Spiced Cider. Barrel-Aged Leche de Luna is an imperial chocolate milk stout with a serious kick.

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

Live Music (Wells Park): Thursday—Danny Harps Band, 8 p.m.; Friday—Still Closed for Repairs, 5 p.m., The Lymbs, 8 p.m.; Sunday—2017 Tribute with DJ D-Monic, 6 p.m.

Live Music (Nob Hill): Today (Wednesday)—Keith Sanchez, 8:30 p.m.; Saturday—Jacob Chavez, 5 p.m.

Live Music (Four Hills): Saturday—Paul Hunton, 7 p.m.

Events (Wells Park): Saturday—UFC Fight Night: Holly Holm vs. Cyborg, 6:30 p.m. ($15.50 tickets in advance, only 75 will be sold)

Events (Four Hills): Thursday—Lego Night, 7 p.m.

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

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

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

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

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

Turtle Mountain Brewing Company — (505) 994-9497

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

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

Cask: Tuesday—TBA

Santa Fe breweries

Blue Corn Brewery — (505) 438-1800

(Open daily 11 a.m.–10 p.m.)

Beers: Farmhouse Funkalicious, La Santa Oscura, Cosmic Darkness Imperial Stout, Conspirator Doppelbock. The La Santa Oscura is a holiday spiced dark lager. The Cosmic Darkness and Funkalicious are the most recent additions.

Chili Line Brewing — (505) 500-7903

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

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

Live Music: Every night at 7 p.m.

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

Duel Brewing Company — (505) 474-5301

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

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

Live Music (ABQ taproom): Thursday—Tony Orant, 8 p.m.; Saturday—The Rudy Boy Experiment, 9 p.m.; Sunday—NYE Y2K Party with DJ Wae Fonkey, 8 p.m.

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

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

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

Rowley Farmhouse Ales — (505) 428-0719

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

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

Santa Fe Brewing Company — (505) 424-3333

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

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

Live Music (ABQ taproom): Thursday—Gato Malo, 5 p.m.; Friday—Vintage Brew, 6 p.m.

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

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

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

Beers: Kolsch, IPA, Cream Stout, Coffee Porter, Cherry Wood Smoked Imperial Porter, Rufina Amber, 2920 IPA, Mosaic IPA, Railyard Red, Rod’s Steam Bitter, Anniversary Ale, Civil Rye. The taps saw a big recent turnover with the return of Coffee Porter, 2920 IPA, Mosaic IPA, Railyard, Anniversary, Civil Rye, and the Steam Bitter, which won bronze at the Great American Beer Festival in October.

Live Music (Original location): Friday—Alex Maryol, 6-9 p.m.; Saturday—The Left Bank, 6-9 p.m.

Live Music (Railyard): Friday—Alto Street, 6-9 p.m.; Saturday—Stanlie Kee and Step-In, 6-9 p.m.

Live Music (Rufina): Sunday—Bodies, Sex Headaches, Cult Tourist, 9 p.m.; Tuesday—Fields of Elysium Tour Kickoff with Scalafrea and Transcend the Realm, 8:30 p.m.

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

Other breweries you need to visit

Bathtub Row Brewing — (505) 500-8381

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

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

Sierra Blanca Brewing — (505) 832-2337

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

Beers: Cranberry Sour, Interstella Vanilla, Cherry Wheat, Single Hop IPA, Whiskey Stout. The Whiskey Stout is the most recent addition. The Cranberry Sour is the most recent addition. Oktoberfest is now available on tap. Cherry Wheat is available in bottles and won a gold medal at GABF this year.

Live Music: Friday—Michael Anthony Guidicissi, 6 p.m.

* * * *

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

Cheers!

— Stoutmeister

The simply named Monks’ IPA #1 has become the best-selling beer at the taproom.

I recently walked up to the entrance of Monks’ Corner Taproom on Second and Silver in downtown Albuquerque. I was there to talk to them about the year that was and the year that will be, as we do in this series of stories. But, a curious sign was out front; one that would have brought me inside if I had simply been a passer-by. The sign said free cider tasting all day. I thought that was interesting, because I knew Monks’ did not make cider.

As I walked in, I ran into general manager Chris Pacheco, who I had been trying to reach for this story. He is a brand new papa who has been out on paternity leave, and we had not been able to connect. I told him I was there to talk to Thomas (the actual, “in-residence” monk at the taproom). Chris got me samples of the cider. There were two, and they were asking that the patrons pick their favorite. The winner will be chosen as their first house cider, which will be called “Monks’ Original Sin” (as in Adam and Eve, because, you know, it’s made from apples). They are both very light in ABV — one at 2.5 percent and the other at 3.0 percent. The cider is made in partnership with a New Mexico winery. I received my first bit of news before the interview actually started.

Brother Thomas, left, and general manager Chris Pacheco keep Monks’ Corner humming along.

Truth be told, I was a little nervous because it’s not every day that I sit down and have a beer and conversation with a Benedictine monk. At the same time, I was quite fascinated. In order to avoid this story becoming a novella, you can read about the history of Abbey Brewing Co. in New Mexico here. The tradition of monks brewing beer, particularly in Europe, is long standing. In fact, relationships between monasteries allowed Monks’ original primary brewer to have access to the traditional brewing processes of other monasteries.

The Monastery of Christ in the Desert first discussed brewing beer shortly after the turn of this century. I know that was not that too long ago, but it sounds more impressive to say it that way! They brewed their first beer in 2005. Since they did not open the taproom until 2016, it is rather counter to how many other breweries have opened with guest taps prior to actually serving their own beer. Mass production is handled at Sierra Blanca’s facility in Moriarty, so at the taproom they are able to focus on serving the beer and customer interactions, rather than brewing on site.

As I settled in to my Monks’ IPA #1 (that’s the actual name), my purported “quick” conversation with Thomas turned into a rather lengthy discussion about everything from beer, to questions I had about life at the monastery, and even our shared shopping habits. Thomas informed me that Monks’ IPA #1 was their new best seller immediately after it was introduced. It’s not a super hop bomb because they wanted to brew it in what they would imagine a monastic style would have been, had monasteries brewed IPAs a thousand years ago, which they did not.

Beer tourists have been frequent visitors to the cozy confines of Monks’ Corner.

Monks’ Corner Taproom celebrated their one-year anniversary on October 5. Thomas said they are proud of how popular the taproom has been in its first year. Thomas said their biggest challenge has been getting people comfortable with the idea of coming downtown. They were mindful of that when they established the taproom, because it is a light and bright space on a corner. One thing that has surprised Thomas this first year is the amount of “beercationers” they get in the taproom, people who are in town just to experience the Albuquerque beer scene.

Although Abbey Brewing does not enter many competitions due to style guidelines and the difficulty it faces fitting their beers in to those guidelines, Monks’ beers performed very well in the 2017 Copa de Cervesa in Chile. This competition has been around since 2011 and is widely considered to be the most important beer competition in Latin America. Thomas said that Monks’ Ale won two golds for best of style and the Dubbel won a bronze. They are now distributing in Santiago (and Taipei!), but other distribution outside of New Mexico is very limited. In the new year, they will brew an IPA #2, which Thomas said will hopefully have a better name. They will also have a Reserve Dubbel.

One of their main goals in 2018 is to increase taproom foot traffic for both themselves and also for the neighborhood. They are also looking to enhance the customer experience, Thomas said. As part of that, they will start serving from a limited food menu. Currently, customers can go to the adjoining restaurant Maya Cuisine to order food to eat in the taproom, but Monks’ plans to serve more typically beer-friendly options such as cheese and charcuterie plates, pretzels, and the like.

Other enhancements in the works include adding more events and entertainment to the taproom calendar. Chris said they will be extending invitations to local non-profit organizations to have functions, and Monks’ will donate a portion of that day’s beer sales to the organization. It’s all a part of the plan to further establish themselves as a place to gather in downtown Albuquerque.

Peace and joy,

— AmyO

Here is to another big year at Bosque, and to more beers like the delicious Fresh Start Breakfast Ale.

For my final interview of 2017 (more are coming in 2018, fear not), I sat down with three key members of the command staff at Bosque Brewing to try to somehow recap an insanely busy year and preview what is to come in the next 12 months. Managing director/owner Gabe Jensen, director of operations/owner Jotham Michnovicz, and director of culture and engagement Jess Griego all joined me over some pints at the San Mateo location last week.

The challenge was to recap all that went down in 2017, when Bosque opened a bigger Las Cruces location, expanded its Nob Hill Public House, added another canned beer (Elephants on Parade), added another year-round beer (1888), and just managed to stay constantly busy.

“I think Jotham had a lot to do this year, so I think he should go (first),” Gabe said.

“We opened our Las Cruces Public House and then we re-opened the little beer bar (next door),” Jotham said. “Then we expanded Nob Hill. Then we’re about a quarter of the way through the Bernalillo production facility construction. Open Space (the replacement for the San Mateo location) is in the works now. We purchased the land. It’s fully entitled. We have renderings. We’re pretty close to being done with the floor plates. We’re hoping to break ground with that one before you know it.”

In many ways, the success this year for Bosque was due to things the public did not see.

“I just think we’ve gotten really good at separating our responsibilities,” Jess said. “Trusting each other to do what they’re good at, adding new people onto our leadership team to take over things we know they’re good at so we can focus on bigger picture stuff.”

Jotham agreed, calling 2017 “a year of specialization.”

Gabe said it all came down to the past lessons the staff learned.

“We finished this (San Mateo expansion) about halfway through 2016,” he said. “I think it really, although it didn’t happen this year, in some ways it feels like it did because it was really the blueprint of a lot of what we did. Doing it once here, expansions, kitchens, changing up roles, like Jess was saying, for 2017 for us was marked even more by what happened behind the scenes.”

The Las Cruces expansion started here and finished earlier in 2017. (Photo courtesy of Bosque)

That was apparent in how Bosque handled the opening of its larger Public House in Las Cruces, while also renovating and keeping the original smaller beer bar next door. What could have been a logistical nightmare was anything but that.

“One of the cool things is that our team has become so big, that we can really hand off a lot of projects or tag-team a lot of projects,” Jotham said. “When we did Las Cruces Public House in April, Gabe, Jess, and I did a ton of time doing that, making sure that it happened and kind of quarterbacking (from afar).

“So then we expand Nob Hill just a couple weeks ago, and I wasn’t even there for the opening night. I did a lot of leg work in the construction process, but then whenever the time came to open the doors and unveil the space, everybody already had everybody trained and everything in place, all the details taken care of. We were able to go away for Thanksgiving and not even be concerned that that taproom had just expanded.”

Jess gave a tremendous amount of credit for the success in Las Cruces to district taproom manager Dakotah Vaughan.

“Again, it just goes back to really entrusting people to do what they’re good at,” Jess said. “We only offer advice and commentary when it’s asked for, but really just letting our district taproom manager Dakotah Vaughan, to do her thing down there. She’s in touch with us daily sometimes. We have a mutual trust there. There’s issues to overcome, storage, getting beer down there twice a week. We knew those were logistical things that we knew we could resolve. Getting our beer to our Las Cruces who love it, that’s our (main) goal. The goal is to just get beer in front of people who want it. We have a really great team down there.”

Just look at all that beautiful space inside the Nob Hill Public House.

The team at Nob Hill also did a great job with that expansion, Jess said. Bosque took over the entire building, breaking down the old wall between its space and the former Wise Pies Pizza location. It also enabled the staff to install a full kitchen, giving Nob Hill the same menu options as San Mateo and creating more of a uniformity between the two Albuquerque locations.

“It’s cohesive,” Jotham said. “All of those things together feel like Bosque now. Before they were kind of disjointed. We felt like we had these different personalities with each place. Now the ambiance and the decor is very similar.”

On the beer side of things, 2017 marked the last year that Bosque will be contract brewing at Sleeping Giant in Denver. Once the Bernalillo production facility is up and running, all Bosque packaged beer will be made in New Mexico.

“There’s been a little bit of stress,” Gabe said. “I’ll start by saying I wouldn’t want to do this with anyone but Sleeping Giant, they’re really great. That being said, I’m really glad that we’ll be able to bring it back in house. The logistics were way, way more overwhelming, there were so many more moving parts to it than I ever imagined. In the summer I was ordering beer for January and I missed it. November was our best month with Admiral package-wise and draft-wise. We were out of IPA for two weeks and Scotia for one of those weeks. We won’t let that happen when we’re making it ourselves.”

Elephants on Parade joined the lineup of packaged beers in 2017. (Photo courtesy of Bosque)

At the very least, with so much of the heavy production elsewhere, it has freed up brewmaster John Bullard and his staff to keep making innovative and fun one-offs and seasonals. John and company actually had the day off when I visited, one of the first they have all had in a while.

“It’s because they’ve been working so hard,” Gabe said. “I think it’s easy for them to do and they love what they do. They get to really enjoy the fruits of what they do. That’s really what it’s all about. …

“(John) has fun making it and fun drinking it. I think we’ve been able to get back to there. That’s where we’re really going to be able to have a lot of fun and do a lot of fun stuff with all our customers once we have Bernalillo open. We can keep making IPA every day but still have the space to just do what craft beer was the reason why we got in this, because it’s fun and enjoyable.”

Another fun beer for the staff has been 1888, the blonde ale made in conjunction with the New Mexico State athletics department. That all came together in part because most of the Bosque leadership team is either from Las Cruces and/or graduated from NMSU.

“I was joking with Gabe that I pictured eight-year-old Gabe just like freaking out that he gets to work with NMSU athletics,” Jotham said.

“That’s pretty much how it worked out,” Gabe said. “I grew up in Cruces, I grew up an Aggie basketball fan, especially. I take some credit with the football team going to a bowl; it’s the first year they’ve had an official beer and the first year they’ve gone to a bowl (in 57 years). I’ve got to imagine there’s a correlation there, if not a correlation, a causation. It’s been fun for me just reaching out as an Aggie fan.”

Gabe said that doing the 1888 has helped erase any stigma that Bosque was some sort of northern interloper intruding on Las Cruces. It has further helped the brewery grow and take off with customers in Southern New Mexico.

“With the 1888, it came about because we donated some beer to an event a couple years ago,” Gabe said. “They didn’t reach out to me or Kevin or Jotham, they reached out to Dakotah. She put us in touch. After that our relationship grew. IMG, the licensing company, called and they were thinking about consumables. They knew we made beer and were alumni. It works with the fight song. Now that it’s out and down there, it sells like crazy. … It’s been fun. I’m looking forward to getting it packaged. I think it will do well.”

The 1888 will be the first new beer to be packaged at Bernalillo in 2018, joining IPA, Scotia, Lager, and Elephants on Parade.

Production comes home and home moves up the road in 2018

Things are on the move at Bernalillo. (Photo courtesy of Bosque)

Clearly the two biggest projects for Bosque in the coming year will be Bernalillo and Open Space, the replacement for the San Mateo location. The time table for the former has not changed yet, while the latter has been pushed back a bit.

“Bernalillo is going to kick off, we’re hoping that’s going to be ready at the end of the first quarter, hopefully it doesn’t go into the second quarter, but we’ll see,” Jotham said. “Then, we’re looking at Q3 for the Open Space Project.”

For those not familiar with financial quarters, that means March/April for Bernalillo and some time between July and September for Open Space.

“Those are two of the biggest projects we’ve ever done,” Jess said.

Construction is well underway at Bernalillo after Bosque had to wait seemingly forever for the State Department of Transportation to sign off (due mainly to its construction plans for widening Highway 550).

“They’ve got all the structural seal in place,” Jotham said. “The site utilities are pretty much all the way in now. They’re going to start grading and paving really soon. Interior framing is already going up. The equipment is going to be moved in (this) week. It’s a humongous facility, there’s a lot of moving parts, but at the same time it’s a brewery. You’ve just got to put some tanks in there. A lot of it is the equipment installation before it becomes functional. Otherwise it’s just walls and drains.”

Gabe and Jess both added that no one on staff is losing sleep over Bernalillo like they used to with past projects.

“Obviously, it’s the biggest projects, but for me it’s not that overwhelming,” Gabe said. “We’ve done a lot of the hard work on Bernalillo (already). Then the Open Space Project on Venice, that’s a lot of extension (from what) we learned a lot with Bernalillo. I know what they’re asking when they ask for certain things. The four of us sitting in the architect’s office, it’s been fun doing a ground-up project.”

Jess said it was fun watching John going over how he was setting up his brewery at Open Space, truly building it from scratch. In many ways it was the culmination of all the past hard work.

“We used to be upset that we didn’t have enough money to do what we wanted in the beginning,” Gabe said. “Now, looking back on it, we all are glad that we had four or five years to really figure out what it is we’re trying to do. Now with the big spaces we’ve done it a couple times. I’m really excited about the space for the brewers and for the customer side, just to be able to sit there and enjoy (themselves). We’re going to be able to provide that in a way that we’ve been trying for a long time, too. That’s been a driving factor. 2018 is going to be interesting in finally getting to this point of finally getting to this point.”

The silo is in place at Bernalillo, and more equipment is on the way. (Photo courtesy of Bosque)

Gabe did add that while the staff might take a breather for a bit once Bernalillo and Open Space are complete, Bosque will never pass up a good opportunity should it come along. There will be two separate small brewer licenses, creating the opportunity to add more taprooms. Gabe mentioned another in Albuquerque is possible, while Santa Fe and other New Mexico towns will also be considered.

“Some of what we do, I wouldn’t call it reactionary, but we’re constantly evaluating things,” Jotham added. “If there’s a new opportunity that comes up that seems exciting and doesn’t seem like it will be too much work, then we usually will at least pursue it a little bit. We’ve evaluated other projects and have actually gotten far down the road on a couple of them, then we decided it doesn’t live up to our values, live up to our beer.”

For the start of 2018, the focus will remain squarely on getting those two big projects done, while also making sure the customer experience at all the existing locations will continue to be top notch.

“The buildings are cool, but what they accomplish is what we’ve been trying to accomplish from day one,” Gabe said. “We came in here wanting to do something to the best of our abilities. Jess always talks about outdoing ourselves. We’ve had a lot of reflection time this year. Why are doing what we’re doing? What is the growth strategy? Are we growing just to grow or is there something behind it?

“It stems from wanting and desiring a place to make and drink fun, good beer. There’s this intersection of place that when we first opened it was fine for what it was. Then we expanded this and we created the new space in Cruces and then Nob Hill. I think it’s almost the culmination of that. This year, these huge spaces are filling up, yet it’s still comfortable, it’s not jam-packed. It doesn’t feel stuffy. It’s not just like a restaurant.”

All of us in the Crew cannot wait to see these big projects finally come to fruition. It has been fun being there from before day one with Bosque, back when we toured the unfinished San Mateo space. To see where the brewery has come since then has been an enjoyable ride for us as well. A huge thanks to Gabe, Jess, and Jotham for taking the time out to talk last week. We cannot wait to tour Bernalillo and Open Space in 2018.

Until then, I will just have to keep stopping by and drinking the Fresh Start Breakfast Ale until it is gone and then I can bug John to make some more.

Cheers!

— Stoutmeister

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

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

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

The spirit of collaboration is alive and well this holiday season, as La Cumbre and Steel Bender are proving with the release of a new beer. As the Steel Bender Facebook page described it: “In July of 2017, Steel Bender Brewyard’s head brewer transported white-wine barrels filled with a La Cumbre Brewing Co. kettle-soured, six-month aged peach saison to Steel Bender. He took Edith Blvd., the storied stretch of road that connects the two breweries. The road where he could drive nice and slow (we’re talking 10 mph slow). He added Brettanomyces strain (most likely sourced from Drie Fonteinen) and then aged it for another three months. The historic road that brought locals together for decades made this Collaboration Brett Ale possible. Here’s to you, Edith.” A total of about 500 bottles were produced and sales will be split evenly between the two breweries. Those sales begin at 4:30 p.m. and run until the last bottle is sold. Head on over and raise one to the spirit of collaboration!

Speaking of the holidays, we have a few of the breweries’ hours for Christmas Eve and, if different, the day after Christmas. All breweries appear to be closed Monday. We will post a final list Saturday on social media, if we are able to get those remaining times. Here is what we have so far (all times for Sunday unless noted): Bombs Away, noon to 4 p.m.; La Cumbre, close at 6 p.m.; Marble, close at 8 p.m. (last call at 7:30); Ponderosa, close at 3 p.m.; Quarter Celtic, close at 4 p.m.; Sidetrack, open noon to 4 p.m.; Steel Bender, closed all day; Blue Corn, normal hours. UPDATES: Ale Republic, close at 6 p.m.; Bow & Arrow, noon to 5 p.m.; Hops, close at 6 p.m.; Kaktus, close at 6 p.m. MORE UPDATES: Bosque, close at 8 p.m. (all locations); Dialogue, noon to 5 p.m.; Drafty Kilt, close at 6 p.m.; Jubilation, noon to 5 p.m., also closed all day Tuesday.

On the new beer front this week, there are a few options to check out. Canteen resurrects a long time favorite in St. Bob’s Imperial Stout, which returns on nitro (!) this Thursday. Marble has finally unveiled Cholo Smooth, the nitro version of the award-winning Cholo Stout, plus there is a new Robust Porter and Downlowlander, a Scotch ale that is a serious beer name of the year contender. Quarter Celtic goes dark with a 2017 version of Irish Handcuffs Imperial Stout, plus it also has an orange stout, Coco Orastie. Rio Bravo has a new batch of Grab ‘Em By the Putin, a burly Russian imperial stout. Before Steel Bender releases its collaboration with La Cumbre, it will also release The Judy, another barrel-aged saison, in bottles on Thursday. Tractor unveils the pre-Prohibition era Pete’s Porter, as well as a new American Wild Ale. Turtle Mountain is feeling rather Gothic with Count Hellesaurius.

Up in Santa Fe, Blue Corn goes big with Cosmic Darkness Imperial Stout. Second Street had a huge tap turnover with fresh batches of 2920 IPA, Mosaic IPA, Railyard Red, Anniversary Ale, Coffee Porter, Civil Rye, and the award-winning Rod’s Steam Bitter all going back on tap.

Continue reading for all the news that is fit to blog for the week of December 18.

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

Albuquerque metro area breweries

Ale Republic — (505) 281-2828

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

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

Alien Brew Pub — (505) 884-1116

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

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

Bistronomy B2B — (505) 262-2222

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

Beers: Contact the brewery for an updated list.

The Blue Grasshopper — (505) 896-8579

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

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

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

Boese Brothers Brewery — (505) 382-7060

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

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

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

Bombs Away Beer Company — (505) 554-3204

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

Beers: Short Fuse Blonde Ale, BABC IPA, Willie Pete Wit, Low Order Porter, High Speed Low Drag Lager, Wild Card Spiced Ale, Brisance Bitter, Bag Drag BPA, Arsenal English Amber, Proximity Pilsner, MKDeuce Pale Ale, Primer Pub Ale, Actuator IPA, Stockpile Stout, Phil’s Incendiary IPA, Long Delay RyePA. The Phil’s Incendiary IPA was brewed up for a great cause, so head over to try it soon. Stockpile is a nice, robust beer that is perfect for the season. Long Delay is the most recent addition.

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

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

Beers: Driftwood Oatmeal Stout, Barrel-Aged Double Sunshine Stout, Fresh Start Breakfast Ale, Open Space Haze: 41 South, Beermosa, Shuck If I Know Oyster Stout. Fresh Start Breakfast Ale, a delightfully delicious stout brewed with coffee and maple syrup, will see a portion of its proceeds go to charity. The Sunshine is also for sale in bombers. Beermosa and Shuck If I Know are the most recent additions.

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

Bow & Arrow Brewing — (505) 247-9800

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

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

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

Boxing Bear Brewing Company — (505) 897-2327

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

Beers: Crystal Kolsch, Oso Otono, Scotch Rocket, Iron Lung Smoked Porter, Coffee Chocolate Milk Stout, Bulldog English IPA, Simcoe SMASH. The most recent additions are the Scotch Rocket, Bulldog, Simcoe, Coffee Chocolate Milk Stout, and Iron Lung. Oso Otono is also on the nitro tap. A barrel-aged version of Standing 8 Stout debuts Saturday on tap and in bombers at the brewery and at Jubilation.

Events: Saturday—Festivus Party, all day

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

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

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

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

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

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

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

Beers: Exodus IPA, Panama Jose Coffee Stout, Pop’s Pre-Prohibition Lager, Whirling Dervish, Hop Baller IPA, Social Capital (Dark Cherries aged on French Oak). The Dervish is a passionfruit Belgian sour. The Panama Jose, Hop Baller, and Social Capital were the big additions last week. Coming this week is an old favorite, St. Bob’s Imperial Stout, which will be on nitro this Thursday.

Live Music (Brewery): Thursday—Alex Maryol Duo, 6-9 p.m.

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

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

(Open daily 8 a.m.–10 p.m.)

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

Dialogue Brewing — (505) 585-1501

(Open daily noon-midnight)

Beers: Belgian Citrus IPA, Berliner Weisse, Blood Orange Berliner Weisse, Strawberry Berliner Weisse, Sour Raspberry, Idiot Sauvin, Dry Irish Stout, O.D.B., Belgian Cherry Wheat, Porter for Humanity, Amber Ale. The taps have seen a big tap turnover recently with the arrival of two Berliner Weisse variants in the blood orange and strawberry, plus Idiot Sauvin, Porter for Humanity, and Belgian Cherry Wheat.

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

Drafty Kilt Brewing — (505) 881-0234

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

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

Events: Saturday—Paint and Sip: Santa Fe Holiday, 6-8 p.m.

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

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

Flix Brewhouse — (505) 445-8500

(Open daily 11 a.m.-midnight)

Beers: Tart and Soul (Guava Berliner Weisse), Pilsner? I Barley Know’er!, Eater of Worlds Pale Ale, The Agitator Doppelbock, Hazeas Corpus, Darth Malt, The Schwarz Side, Hoplo Ren, Tart Wars. The most recent additions were all released in conjunction with Star Wars: The Last Jedi — Darth Malt (Baltic Porter), The Schwarz Side (Bourbon Barrel-Aged Schwarzbier), Hoplo Ren (Black IPA), and Tart Wars (Gose). Schwarz and Tart are small batches, so get them fast before they run out.

Hops Brewery — (505) 369-1378

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

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

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

Kaktus Brewing — (505) 379-5072

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

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

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

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

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

Kellys Brew Pub — (505) 262-2739

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

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

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

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

La Cumbre Brewing — (505) 872-0225

(Open every day at noon)

Beers: Ales for ALS IPA, Noche de Paz, Weize Ass Goat Weizenbock, REDiculous, Barrel-Aged Malpais on Nitro, Big Door Prize. Recent additions to the lineup are Big Door Prize, a hazy single-hop double IPA, BA Malpais on nitro, Weize Ass Goat, and REDiculous, an IPA. The collaboration beer Edith will be sold in bottles starting this Friday at 4:30 p.m. (see our intro for more details).

Live Music: Saturday—Still Closed For Repairs, 6-9 p.m.

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

Lizard Tail Brewing — (505) 717-1301

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

Beers: Contact the brewery for an updated list.

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

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

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

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

Beers: Dubbel, Cholo Stout, Tripel, Golden Ale, Imperial Red, Brown Extra 2.0, DIPA Especial, Imperial Stout, Vunderland (Downtown and Westside only), Cascade IPA (Downtown and Westside only), Cholo Smooth (Heights only), Downlowlander Scotch Ale  (Heights and Westside only), Horchata Porter (Heights and Westside only), Robust Porter (Westside only), Dry Oaked Stout (Westside only), Gin Barrel Brett (Westside only), Barrel-Aged Amber (Westside only). There are so, so many beers between the three locations. Don’t feel bad if you can’t get to them all. The Vunderland, a Belgian dark strong, as well as the Downlowlander, Brown Extra 2.0, Cholo Smooth (nitro), and Robust Porter are the most recent additions. This is a fresh new batch of Imperial Red. We cannot recommend the Imperial Stout, Tripel, and Cholo Stout enough. Get some!

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

Live Music (Heights): Friday—The Real Matt Jones, 7-10 p.m.; Saturday—Broke & Hungry, 7-10 p.m.

Live Music (Westside): Friday—Black Smoke Blues, 8-11 p.m.; Saturday—Last Call, 8-11 p.m.

Events (Westside): Thursday—80’s Dance Party and Ugly Sweater Contest with DJ Young Native, 7-10 p.m.

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

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

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

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

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

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

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

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

(Tues–Sat 3–9 p.m.)

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

Ponderosa Brewing Co. — (505) 639-5941

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

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

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

Quarter Celtic Brewpub — (505) 503-1387

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

Beers: S’More Than a Beer, Baltic Bollocks, Come to the Dort Side, SMASH Comet Session IPA, Irish Handcuffs Imperial Stout, Coco Orastie (Orange) Stout. QC has brewed up a delicious monster in the Baltic Bollocks Porter. S’More Than a Beer was made with graham crackers, lactose, and chocolate. After last week’s smash run of a barrel-aged 2016 Irish Handcuffs, the new version debuts (sans any barrel aging) this week.

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

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

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

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

Events (Downtown): Friday—Ugly Sweater Party, 7 p.m.

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

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

Rio Bravo Brewing Company — (505) 900-3909

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

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

Live Music: Today (Wednesday)—Nick Fury, 6-8 p.m.; Thursday—Paul Hunton, 6-8 p.m.; Friday—The Brujo Trio, 6-9 p.m.; Saturday—String Dinner, 6-9 p.m.

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

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

Sidetrack Brewing — (505) 832-7183

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

Beers: CO-MO IPA, 3:10 to Belen Brown Ale, Railhead Red, Dark Engine Stout, 2926 Steam Lager, Buzz Bomb. The CO-MO IPA is the most recent addition. Buzz Bomb is a delicious coffee pale ale made in collaboration with the folks next door at Zendo.

Cask: The CO-MO and Railhead are in the firkins.

Events: Thursday—Winter Solstice Celebration with Carlos Trujillo, 7:30 p.m.

Starr Brothers Brewing — (505) 492-2752

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

Beers: Starrstruck IPA, L.A. Woman (Blonde), Red Zepplin, Lampshade Porter, Brown Chicken Brown Cow, Jack Tooth Grin, A Roll in Ze Hay (Hefeweizen), Black Friday (Dark American Lager), Starrgazm IPA, Zombies in the Manger (Biscochito Stout). The most recent additions are Starrgazm and the Zombies in the Manger, which is downright sacrilicious.

Steel Bender Brewyard — (505) 433-3537

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

Beers: (house) Skull Bucket IPA, Red Iron Red, Sparkfitter Amber, Lloyd’s 3 O’Clock Kolsch, Blue Bullet Stout, The Village Wit; (seasonals/specialties) Figgy Pudding, Plymouth Rock & Rye Saison, Who’s Brett IPA, Ich Bin Ein Cranberry, Brickie American Stout, Compa Los Ranchos Lager, Manana Tropical IPA. The most recent additions are the Manana, Compa, Brickie, and Ich Bin Ein Cranberry. This Saturday’s edition of the 4 Casks of Christmas is Holiday Spiced Brickie. See our intro for news on two bottled beer releases, The Judy and Edith, coming this Thursday and Friday.

The 377 Brewery — (505) 934-0795

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

Beers: (house) 377 IPA, Dieterhosen Hefe, El CuCuy (DIPA), Fat Brown Guy (Porter), Red Horse NM Lager, Schwarzbier, Berliner Weisse, Naked Ale (Pale); (seasonals) Loonies Lime Saison, Short Wee Heavy, Milk Stout, Peach Wheat, Kolsch, Scottish Ale, Say Juan Saison, Barrel-Aged Tart Cherry Milk Stout, Skin Walker Triple IPA. A most excellent update from the folks at The 377 features four new additions to the seasonal list with Loonies, Short Wee Heavy, Skin Walker, and the BA Tart Cherry Milk Stout. It’s quite the variety, isn’t it?

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

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

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

Beers: Javi Lager, Three-Two Amber, 2016 Stein Wine, Cranberry Ginger Cider, Plum Spice Berliner Weisse, Barrel-Aged Leche de Luna, Imma Pale Ale, Spiced Cider, Pete’s Porter, American Wild Ale, Nitro Cowboy Coffee (Wells Park only), Desert Dweller DIPA (Wells Park and Four Hills only), Turkey Drool (Four Hills only), Jack the Sipper (Four Hills only), Belgo American Pale Ale (Four Hills only), Flanders Red Ale (Four Hills only), Cascara Cider (Four Hills only). Recent additions to the lineup are Pete’s Porter and the American Wild Ale, as well as the Imma Pale Ale, made in collaboration with Immastar Productions, and the Spiced Cider. Barrel-Aged Leche de Luna is an imperial chocolate milk stout with a serious kick.

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

Live Music (Wells Park): Thursday—Black Hats N Pearl Snaps, 8 p.m.; Saturday—Paul Hunton, 8 p.m.

Live Music (Nob Hill): Saturday—Alex Maryol, 5 p.m.

Live Music (Four Hills): Thursday—A Gato Malo Christmas, 7 p.m.; Saturday—RJ Perez, 7 p.m.

Events (Wells Park): Today (Wednesday)—Adult Coloring Night, 3 p.m.; Friday—Drag Queen Bingo: Christmas Edition, 8 p.m.

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

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

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

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

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

Turtle Mountain Brewing Company — (505) 994-9497

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

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

Cask: Tuesday—Count Hellesaurius with lemon peel and white pepper

Santa Fe breweries

Blue Corn Brewery — (505) 438-1800

(Open daily 11 a.m.–10 p.m.)

Beers: Farmhouse Funkalicious, La Santa Oscura, Cosmic Darkness Imperial Stout, Conspirator Doppelbock. The La Santa Oscura is a holiday spiced dark lager. The Cosmic Darkness and Funkalicious are the most recent additions.

Chili Line Brewing — (505) 500-7903

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

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

Live Music: Every night at 7 p.m.

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

Duel Brewing Company — (505) 474-5301

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

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

Live Music (ABQ taproom): Friday—Pata De’ Perro, 9 p.m.; Saturday—Moonhat, 9 p.m.

Events (ABQ taproom): Thursday—Drink & Draw: Nightmare Before Christmas, 7 p.m.

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

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

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

Rowley Farmhouse Ales — (505) 428-0719

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

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

Santa Fe Brewing Company — (505) 424-3333

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

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

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

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

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

Beers: Kolsch, IPA, Cream Stout, Coffee Porter, Cherry Wood Smoked Imperial Porter, Rufina Amber, 2920 IPA, Mosaic IPA, Railyard Red, Rod’s Steam Bitter, Anniversary Ale, Civil Rye. The taps saw a huge turnover with the return of Coffee Porter, 2920 IPA, Mosaic IPA, Railyard, Anniversary, Civil Rye, and the Steam Bitter, which won bronze at the Great American Beer Festival in October.

Live Music (Original location): Friday—The Bill Hearne Trio, 6-9 p.m.; Saturday—Kodama Trio’s Charlie Brown Christmas Special, 6-9 p.m.

Live Music (Railyard): Friday—The Shiners Club Holiday Show, 6-9 p.m.; Saturday—Swingin’ Ornaments, 6-9 p.m.

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

Other breweries you need to visit

Bathtub Row Brewing — (505) 500-8381

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

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

Sierra Blanca Brewing — (505) 832-2337

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

Beers: Cranberry Sour, Interstella Vanilla, Cherry Wheat, Single Hop IPA, Whiskey Stout. The Whiskey Stout is the most recent addition. The Cranberry Sour is the most recent addition. Oktoberfest is now available on tap. Cherry Wheat is available in bottles and won a gold medal at GABF this year.

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

Cheers!

— Stoutmeister

Guild executive director John Gozigian has remained at the forefront of supporting New Mexico breweries in our state and beyond.

In the past, the Look Back/Look Ahead Series has focused solely on individual breweries. Tractor Brewing president/co-owner Skye Devore felt that we had been missing something, so she let me know after our interview last month. Namely, the Crew had never done one of these for the New Mexico Brewers Guild, so today, that absence is remedied. I sat down with Guild executive director John Gozigian last week at Bosque Brewing to go over how 2017 went and what to expect in 2018.

“It was good,” John said of 2017. “We added a fair amount of new brewery members, new associate members. We had legislative success at the beginning of the year in the form of blocking some pretty damaging legislation (Senate Bill 314 and its house counterpart). We’ve been helpful on the national level with promoting and moving the Craft Beverage Modernization and Tax Reform Act forward. I think one of the things we’re most proud of is that New Mexico is the only state in the country whose entire Congressional delegation, on both sides of the aisle, are sponsors of the (CBMTRA). And, all members of their respective parties’ caucuses.”

For beer lovers across the state, the most tangible thing the Guild does every year is sponsor a slew of festivals. From WinterBrew in Santa Fe every January, to the Stout Invitational in Los Alamos in February, to Blazin’ Brewfest in Las Cruces in May, to the NM IPA Challenge across the state in July, and finally to the Beer Premiere in Albuquerque in October, it was a strong year.

“The festivals went well,” John said. “WinterBrew, the first festival of the year, sold out, as it always does. The next one of the year, the Stout Invitational up in Los Alamos, sold out, too. Blazin’ Brewfest in Las Cruces was good. Our attendance was down. We had a major freak thunderstorm blow through in the first hour of the festival, right as the gates opened. That dampened attendance, but there were still a lot of people there.”

The NMIPAC was a big hit for Boxing Bear brewer/owner Justin Hamilton and the Guild as a whole.

The 2017 NMIPAC was a smashing success in terms of attendance, with the final round at Steel Bender Brewyard selling out, but that does not mean the Guild is fully satisfied with the format going forward.

“That’s one that we’re struggling with, trying to figure out what to do with, whether we keep it small and keep it brewery-based, which has been our tradition for almost 20 years now,” John said. “Or, do we find a larger venue at least for the final round? Then more people could attend. That’s kind of an existential crisis that we’re having right now. It’s worked well the way we do it and it’s a lot of fun the way we do it and it’s our tradition. We sold out the last event, the final round this year. A lot of people were not able to get tickets. It’s challenging to execute that in the space of a brewery, even the big breweries now, even the biggest. You’re pouring flights of 15 beers for hundreds of people. It’s definitely a difficult endeavor to pull off. We’ll cross that bridge when we get to it.”

The obvious issue there would be finding and then paying for renting said venue, while hoping increased attendance would cover the loss of revenue for the Guild, as host breweries do not charge. The NMIPAC is the single biggest Guild fundraiser every year, and that money is needed to keep fighting the good fight in Santa Fe.

“There is a chance that in 2018, the IPA Challenge, at least the final round, might end up at a venue that’s not a brewery to accommodate more people,” John said. “The cool thing is because there’s so much attendance now, it’s really legitimized the IPA Challenge as a competition. The old days when you’d have 20 to 30 people per round, if you had 15 to 20 people from one brewery show up and identify their beer, it would really skew the numbers. That’s really hard to do now.”

Being on the Guild Board of Directors can be an adventure, such as that one time the RV broke down between Farmington and Taos. (Photo courtesy of the NMBG)

While final decisions on the fate of the NMIPAC will be made later in 2018, one set of changes is already afoot. The Guild currently has a seven-person Board of Directors, with elected members serving two-year terms, capped at three consecutive terms. Voting alternates between four seats and three seats every year. This year, three seats came open as the sitting members did not run again.

“Skye had served two terms (and) Gabe (Jensen, of Bosque) had served two terms, and they felt like they needed a break,” John said. “James (Warren) was up for reelection and he has served one term, but you can’t have a member from a brewery that already has a board member. If you remember, he got elected when he was with Santa Fe Dining and then moved to Santa Fe Brewing. He can finish out his term, there’s no rule against that. If you’re running for election, you can’t run against another candidate from your brewery or a serving member.”

The election results came in after our interview, with Nexus owner Ken Carson, Bosque director of culture and engagement Jessica Griego, and Bombs Away head brewer David Kimbell taking over the three vacant spots on the board.

All of them will hit the ground running in 2018.

Legislative changes loom in 2018

There are no cool photos of legislation, so how about a cool photo of a Guild goblet from October’s Beer Premiere instead?

The coming year will feature a 30-day session of the State Legislature, which will also be the last year in office for Republican governor Susanna Martinez, meaning big changes could await on the political playing field in 2019. For now, though, the Guild has a couple small items targeted.

“For 2018, there’s a couple things,” John said. “One, we have a legislative session coming up. We are introducing a bill. What we’re seeking is to modify the Sunday sales hours, because right now we can’t serve alcohol until noon on Sundays. That got addressed for specialty permit holders a couple years ago. If you have a full liquor license, you can open at 11 o’clock on Sundays. It didn’t specifically allow small brewers and winemakers to open at 11 o’clock. We’re going to run a bill that will hopefully clean that up.”

For everyone who has gone to a brewery to watch the NFL games that start at 11 a.m. on Sundays, or even earlier to catch some Premier League soccer, not being able to order a beer until noon has always been a major bummer. John said he did not foresee much resistance on this bill.

“It’s a 30-day session, so the key will be to get the bill introduced, through the committees, and onto the floor before the session times out,” he said. “I don’t foresee this being particularly controversial. We’re talking about one hour on one day of the week. It’s something that’s already happening at every other licensed establishment besides breweries and wineries.”

Something else the Guild would like to see changed is the current inability of breweries to exclusively serve their wares at private events.

“Another thing we’re going to do is we’re going to work on the public celebration permit,” John said. “Right now the public celebration permit is specifically for public events, so we can use it for things like New Mexico Brewfest, the IPA Challenge, Blazin’ Brewfest, because they’re open to the public. But currently breweries and winemakers can’t cater a private event and serve your product. On the other hand, dispensers permit holders can get a special dispensers permit and they can do either or. They can do public celebrations or private events. We’re asking that the public celebration permit become the celebration permit, so it can be used for public and private.”

John said that it could especially be key for smaller breweries in the outlying communities, giving them an opportunity for added revenue. That could be important for those that do not package and sell their beers across the state. John said there might be some push back against a change, but ultimately he feels a move to help more small businesses will be approved.

Something else that will help smaller, rural breweries could soon appear on your phone.

“The other thing is we’re looking at having an app built for our breweries,” John said. “It will have an interactive map and tour. People who download the app can visit breweries and there will be incentives for visiting X number of breweries, completing X number of ale trails throughout the state.

“Some of our fellow guilds across the country have begun to use them. I think it could be particularly helpful in a state like New Mexico, driving people to the more rural breweries. You can incentivize particular ale trails more heavily if they’re more challenging to complete.”

You mean the Crew might have to retake some of our past brewery road trips? Back to the Southeast and the Taos area and even more beyond that? Oh, gosh, darn, twist our arms.

WinterBrew is up first among Guild-sponsored festivals in 2018.

As for the festivals, many of those dates are already set in stone. WinterBrew will return January 12 at the Santa Fe Farmers Market. The Stout Invitational will be back February 17 at Bathtub Row. Blazin’ Brewfest is set for Cinco de Mayo in Las Cruces. The NMIPAC will kick off with the preliminary round July 14 and conclude with the finals July 28, locations TBD.

“All of our festivals, we’re always looking at ways to keep them up to date, to tweak them,” John said. “We want to keep them fun and exciting. People should be looking for some new and exciting things this year. We do have some new plans in the works.”

A big thanks to John for taking some time to chat. Clearly, he has a lot on his plate going into the new year. All of us in the Crew look forward to supporting the Guild again in 2018 and beyond, and we thank John and the board members for their service on behalf of our craft beer scene.

Cheers!

— Stoutmeister

These are festive times at Quarter Celtic!

A year and a half under their belts, the mad scientists behind Quarter Celtic continue to refine their beers and business alike, with an eye to more possibilities as the new year comes upon us. Stoutmeister and I sat down with the trio of David Facey, and Brady and Ror McKeown, to see what shenanigans they might be up to in 2018.

David: It’s kind of nice that business is doing what we expected the business to do, and now it’s time for us to start building again.

Ror: So today we were sitting down, looking forward as a group, but we will start with the look back. For us, life has been good, business has been great. The neighborhood has adopted us as their hangout, which is perfect because we’re a public house. We are really appreciative of that. We’ve got a ton of regulars now, which is really fun. Just over the past year we were kind of letting our personalities shape our pub’s atmosphere, so when you come in it just feels right, at least to me. We have a great staff, we enjoy everybody that works here, and everyone has a nice role here. From the front of the house to bartender (and) the waitstaff, and we credit those guys for helping us to build a business, and we’ve got a great group around us, we are very fortunate.

We also have fantastic beers, delicious food, (and) we just came out with a new revision to the menu a couple of weeks ago. These are all things that we just keep tweaking, which is nice, and then for us we need to keep it interesting for us to just want to come back every day and enjoy what we’re doing.

David: We have been doing this so long that we know it has to evolve, and it can’t evolve every five years, it’s got to be a constant evolution. With new menu items and new beers, our algorithm is pretty simple — just look at what people want.

Ror: Now that we’re not the new brewery in town, rather the old grizzled year and a half, we’ve got a ton of regulars and it was all word of mouth, which is fantastic. It still leaves us with plenty of opportunities and obstacles ahead of us, but things have kind of slowed down. In the beginning everything is a mad rush and you are just trying to figure it out on the fly and now it is just about fine tuning all of it, which makes it a little more fun. We feel that our hard work and consistency allows us to be successful; the beer has consistent quality, which is true to style. Food falls right with the beer, put us up against any other restaurant on the food side of things. Service is always the one that takes the longest, but I think since we got an established crew (now). When we started we kind of cut some of that learning curve down a little bit. Life’s been great.

Back to just the past year, in my mind we’ve already (created) some new signature beers that we’ve done like Clark. Brady’s actually the first one in New Mexico, or at least Albuquerque that we know of, to do the New England-style IPA.

Solo: Yeah as far as we know.

Ror: And, we’ve had a good time with those because we’ve done some spinoffs on Clark. Clark was so popular that we did a fresh-hopped Clark, which was fantastic, we got the hops just juiced. Then we did Clark Juiced*, which was a top-three finisher in this year’s IPA Challenge, which was great for a well-balanced beer because it wasn’t a hop forward, in-your-face kind of a thing. We were a bit disappointed we didn’t win with that one, because if we had one we had the asterisk at the end of it and we wanted to go “it was juiced!” That was a whole premise of the thing.

David: Yeah, it was totally a play on the whole baseball thing.

Solo: We definitely caught the whole sports reference there.

Ror: Right now we’ve got the Imperial Clark on draft and so having a good time with the New England style, it has become one of our customers’ favorites, and that’s one that will consistently show up on the beer board.

Mangose, we did the mango gose, and it was really kind of beginner’s luck on that first one. Our very first batch we entered in the Global Warming Open for the world’s most refreshing beer. We just watched the bracket all summer long, basically because instead of the March Madness 64 it was 128 different beers. So marching on through, we got to the finals, we finished in second place, but that’s really good out of 128 beers and that was the first time these guys did a gose so fantastic. We brewed it again since then and it has become a crowd favorite.

Brady: Yeah it was at GABF, and you know what we didn’t enter into the competition …

Ror: We had judges coming up and saying, “Yeah, this is definitely a medal contender,” and we had to say no, no it’s not. Unfortunately we didn’t enter that one, but we brought it to pour. We got great feedback on it, which was nice, and that’s the whole reason we go to GABF is to get that feedback, how you can get better. We were also talking to a few other breweries and we were talking about doing a collaboration called Competition Tears or something where all of the losing breweries get together and make a beer together.

Solo: That definitely sounds fun.

Brady: So this next year we are looking to expand something, we have three or four avenues that we are pursuing.

If there is to be an off-site taproom in the future, it will have a tough task of living up to the character of the main location.

David: So like Ror was saying, there’s a certain time period when you first open where it is just crazy. You’re putting out fires and dealing with the craziness while you are trying to brew beer and run a shift and you are trying to do it all while the chaos is happening all around you. Now, the wheels are turning and everything is pretty smooth. It has given all of us an opportunity to find out what other people are doing both around town and around the country. So we have some ideas on beer-related things that we can do in house, and that we don’t really see anybody else doing too much. Not only in town, but across the country.

Ror: On that note, some of the beers that our customers find as favorites and some of the things that we’d like to go forward with and expand upon (include) Irish Handcuffs. So our imperial stout, we were able to barrel age it, we are trying to find maybe some space where we could do more barrel aging because that’s always fun. Very pleased with how that one turned out. …

A couple of other beers that we really enjoyed this year was the Kill or be Kilt Scotch Ale, that one will be a frequent visitor to our draft system. GFF (Grapefruit Forever), or a GFFish beer, will be back as well. I’m not really a big IPA drinker, but I was really enjoying that imperial IPA.

Brady: We will be brewing a variation on that for the National IPA Challenge since they have the specialty IPA section for that competition.

Ror: A couple of house favorites including the Pedro O’Flannigan’s and our Crimson Lass. Those are two big ones on our wholesale side for the accounts we have, they are some of our top sellers.

Solo: This town wanted a Mexican Lager and an Irish Red.

Brady: Yeah, and all of a sudden there were seven.

Solo: You were trendsetters with those.

Ror: For expansion either it will be a taproom, but also on the wholesale side of things it leaves a lot of opportunities maybe a little different than you would expect out of what you think when you say wholesale. So we are looking at that. Some new spaces potentially in the near future. A lot of exciting opportunities going forward, we are excited how the past year and a half exceeded our expectations. Going into a market that’s heavily saturated, (we asked) so what’s out there business-wise for everyone. So the nice thing about us is that we are a neighborhood pub, we make fantastic beer, (and) we are very friendly with a lot of the other breweries.

Solo: Yeah, the camaraderie is strong.

Ror: That part is still there, even though people are fighting a little more for a share now since it is getting diluted a bit, but for us life’s been good. We really can’t complain (about) we are doing (and) what we like. We didn’t go into this to retire tomorrow, we are doing this because that is what we want to do, and we enjoy working with each other. The nice thing about being open for a while, coming up on our two-year anniversary on St. Patrick’s day, at least people know who we are now. They may not know where we are, but at least they know who we are.

(For those who still don’t know, the brewpub is located at the corner of Lomas and San Mateo at the Northeast end of the underground parking lot beneath ACE Hardware.)

Ror: Early in the year we did the Australian International (Beer) competition, so we got quite a few medals out of that one, so Brady’s beers are definitely popular Down Under. But, we also entered this year’s Beer Wars, strictly for the belt. So I don’t know if you guys saw our video with Macho Man and the Hopster (it is on YouTube, and it is amazing). In the Beer Wars you get medals and it’s a real competition, but if you win the overall thing, you get this big WWE-style gold plated belt. If we don’t win it I think we are going to have to buy one, because I need that for my Hopster costume with Macho Man and Nature Boy. Brady didn’t make it (to filming) that day. But, that would be a fun one where if we happen to win a competition or pull some medals there’s going to be a recurring skit just because it was fun.

Brady: So we still have not received word back from Mr. Full Nelson, because we were going to have Blue Demon go against the Hopster.

Ror: When (La Cumbre) released Full Nelson they did a YouTube video, so we challenged Blue Demon against the Hopster. So one of these days when they are getting ready to release Full Nelson we said let us know and we’ll brew our IPA and we’ll throw them in the ring and then we can do something great.

Solo: I think that’s fantastic.

Ror: Jeff (Erway), bring it. Hopster’s calling out Blue Demon. Our two IPAs in the death ring, the cage.

Solo: Two men enter, one man leaves.

Ror: Thunderdome! So yeah, hopefully that happens because we posted something on that and didn’t get a response, oddly enough. But, check that video out, it’s pretty funny.

Stoutmeister: So what was your reaction to the Australian awards, and what was the important thing about doing that? I know you guys wanted to start to understand where your beers fit best style wise, what categories, and that kind of thing. What did you get out of doing that?

Brady: Well, you enter competitions just to get feedback from somebody, so you look at Australia, I’m assuming, not from being there, from the history books right? It’s a lot of English influence, so a lot of the English and Irish beers are prevalent there, and I think that’s why ours did well because they sort of walk the same line that’s already there.

Solo: Kind of the culture that’s already there.

Brady: Yeah, exactly, but hops are just taking off down there. So I think they are softer, more stylistically correct for that population. We just did well because it is something that they are used to. Although our IPA did OK, too.

Ror: Yeah, we got a silver, actually.

Brady: The only American beer that got a medal in the Australian style (IPA).

Stoutmeister: Yeah, Bosque got the bronze in the Australian style at World Beer Cup in ’16, they got it for their IPA in that competition and that’s why they shifted into that category for GABF as well.

Ror: And, now we are getting ready for World Beer Cup, and you get four styles (to enter), but as the partners go we all like different types of beer and so we are all kind of vying for what we’d like to see go. All good ones, but inevitably you don’t send that one and then you wish you would have. There’s always that second guessing.

Stoutmeister: You always see that beer that wins and say to yourself “we could have beat that one!”

Solo: Well, any parting words?

David: We are making beer in 2018; you got that? That’s all I’ve got.

Solo: Sweet.

Stoutmeister: Actually I would ask is there anything new that you have conceived beer wise?

Solo: Any interesting things that you’re going to be doing this year, like the stoplight Berliner Weisse trio, or something like that?

Ror: Yeah, stoplight was great and that was actually the brainchild of Matt Angel, who has worked for us for quite a long time. He was pushing to do that for years.

Solo: So it finally happened.

Ror: He was having a great time pouring it and all of that.

Solo: I was having a good time because he was having so much fun with it.

Ror: With beer styles, we might have some fun with our Celtic heritage and have some things that are leaning a little bit more towards that, but maybe bigger (higher ABV) styles.

Solo: Splendid.

David: And, I think hopefully our overall portfolio, whether it’s Pedro or MorBuck or whatever else, will improve somewhat significantly. Not that these are bad or anything, but there is always room for improvement, so it is nice that the brewery is kind of evolving because now we are not only (using) different techniques, but we are experimenting with different techniques for certain beers. So our brewing style changes from beer to beer to beer to beer to beer to beer. And, that’s super exciting, and it’s all on the coattails of making better beer, not only research and study. If it adds half and hour, an hour, two hours to your day, it is still time well spent.

Solo: It is evident in the success of your Clark as you were telling us last year. You put in all of that time, all of that research, and you created a beer that was top three in the IPA Challenge. A totally different style from what we are typically used to and that’s saying something, to pull that off in the first year.

David: So I think on the nerd side of things, that is what’s exciting about that for 2018. I read this and you read that, and you put it together and lo and behold that works, that one’s great. We should implement this technique in this beer.

More equipment is on deck for 2018.

Ror: We are also getting little bits and pieces to add to the brewery. When we first opened we had to wait to do some business and save a little bit. We started with a basic brewery and I think we’ve made exceptional beer for having this basic brewery. There are things that you don’t necessarily need, but if you would like to keep evolving then you just keep your eye out and get the pieces when you can.

Solo: So a few minor, well, not minor in terms of your quality of life, but minor in terms of overall cost pieces that you added to your brewery setup to make your lives a little easier.

David: Yeah, make our lives a little easier, or better beer, or hopefully with the right piece of equipment, sometimes it does both.

Ror: Whether it’s a technique or a style or a piece of equipment or some new technology.

David: Like Ror said, you operate in the basic brewery for a while, and it’s totally OK, and then you do get that one piece of equipment for Brady and then it is so much easier. I think we can all agree that we want it tomorrow, but we realize that there’s a great deal of patience that goes into it, so on the business aspect of it there is balancing those two.

Ror: And, for us, return on investment isn’t always in terms of dollars. You buy something and people say (about the beer), “It’s so clean, so crisp; how did you do it?” and if it was that thing we bought, that’s money well spent. In conclusion, if you really want to see what it’s like to run a brewery, check out our videos on YouTube. It’s rough.

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My sentiments exactly. True characters to a man, it shows in everything they do, with the lust of the Celts and the dedication that comes of years of experience. Can’t wait to see what they might be up to in their second year, whether a new beer up their sleeves in the vein of the Clark line of IPAs, or what glorious machinations they might put up in video form for a good laugh or three.

Sláinte!

— Franz Solo